How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

APPLE CRANBERRY CRISP
APPLEBEES CREAMY HORSERADISH DIPPING
BANANA OATMEAL CAKE
BAVARIAN APPLE CAKE
BEEF WELLINGTON
BOURBON BALLS
CHEESECAKE SHERBET
CHILI MUSSELS
CHOCOLATE CARAMEL CHEESECAKE
CHOCOLATE CHEESECAKE II
CHOCOLATE RUM MOUSSE
CITRUS CHICKEN
CORN BREAD
CORN BREAD SALAD
CORNBREAD SALAD
CRAB SALAD IN PITA POCKETS
CRANBERRY COOKIES
CREAM FILLED OAT BARS
DUNGENESS CRAB SALAD
EGGNOG EXTREME
FLUFFY CORN BREAD
FRESH CITRUS DRESSING
FRUIT CAKE FOR DIABETICS
FRUIT TART
GERMAN GOULASH
GRAPEFRUIT AND SHRIMP
HEIRLOOM HOLIDAY FRUIT DROPS
HOLLANDAISE SAUCE
HOMEMADE MUSTARD
HOT CRAB DIP
HUNGRY FRIARS SUPPER SOUP
LEMON BAKED CHICKEN SOFT TACOS
LEMON CAKE PIE
LEMON MERINGUE PIE
LEMONY GOOD FRUIT AND CHICKEN SALAD
LO CAL CREPES
MASHED POTATO PANCAKES
MEDITERRANEAN TURKEY CASSEROLE
MINI PANCAKES WITH STRAWBERRY SAUCE
MORNING GLORY OVEN FRENCH TOAST
NUT CAKE WITH HONEY SYRUP
ORANGE AND CHOCOLATE TURNOVERS
PECAN PENUCHE
PEPPERIDGE FARM PEAR MINI TURNOVERS
PESTO CRAB STUFFED MUSHROOMS
POTATO NACHOS
POTATO SKINS OLÉ
SAUSAGE CRESCENTS
SPARKLING WINE TIPS
SPICY CRAB SOUP
SPICY GREEN BEANS WITH WATER CHESTNUTS
STEAMED BLUE CRABS
STUFFED PEPPERS WITH GROUND LAMB
SUNKIST MORO ORANGE PIZZA
SUNKIST ORANGE LEMON ANGEL HAIR PASTA
SUNKIST ORANGE PEPPERCORN BEEF MEDAL
SWANSON CORNISH HENS WITH PECAN STUF
SWEET and SOUR SHRIMP WITH ORANGES
TUNA BROCCOLI CASSEROLE
TURKEY CASSEROLE I
TURKEY CASSEROLE II
TURKEY SOUP
TURKEY TETRAZZINI

APPLE CRANBERRY CRISP

1 1/2 cups QUICK COOKING Oats
1/2 cup brown sugar
1/3 cup all-purpose flour
1 Teaspoon ground cinnamon
1/3 cup butter flavored shortening, melted
1 tablespoon water
1 (16 ounce) can WHOLE BERRY cranberry sauce
2 tablespoons cornstarch
5 Granny Smith apples - peeled, cored and thinly sliced

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture.

3. In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples.

4. Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm or at room temperature.



APPLEBEES CREAMY HORSERADISH DIPPING SAUCE
by Todd Wilbur, Top Secret Recipes

1/2 cup mayonnaise
1 Tablespoon prepared horseradish
2 teaspoon white distilled vinegar
1 teaspoon water
1 teaspoon paprika
1 teaspoon ketchup
1/4 teaspoon medium grind black pepper
1/8 teaspoon dried oregano
1/8 teaspoon cayenne
dash garlic powder
dash onion powder

Combine all ingredients in a medium bowl, whisk till creamy. Cover and
chill to allow flavors to blend. http://www.topsecretrecipes.com

BANANA OATMEAL CAKE

Shortening (for lubricating the pan)
1 1/2 cups mashed very ripe bananas (4 medium)
3/4 cup sugar
2/3 cup vegetable oil
2/3 cup buttermilk
1 teaspoon vanilla
1 large egg
1 1/3 cups all-purpose flour
1 cup quick-cooking or regular oats
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground cloves
2/3 cup chopped nuts
2/3 cup raisins

Heat oven to 350F.

Beat in large bowl with wooden spoon:
1 1/2 cups mashed very ripe bananas (4 medium)
3/4 cup sugar
2/3 cup vegetable oil
2/3 cup buttermilk
1 teaspoon vanilla
1 large egg

Mix in:
1 1/3 cups all-purpose flour
1 cup quick-cooking or regular oats
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground cloves

Stir in:
2/3 cup chopped nuts
2/3 cup raisins

Spread batter in greased pan.

Bake 30 to 35 minutes or until toothpick poked in center comes out clean.
Cool completely on wire rack. Yield: 15 servings.

BAVARIAN APPLE CAKE

Cake:
1 cup Flour
1/3 cup Sugar
1 tsp Baking Powder
1/2 tsp Vanilla
1 egg (optional)
1/4 lb Butter at room temp

Cake Filling:
8 oz/225g cream cheese at room temp
1/2 tsp Vanilla
1 Egg
1/4 cup sugar
3 or 4 apples (any fruit may be substituted), peeled and cored,
cut into 1 inch slices.
2 tsp Sugar mixed with 1/2 tsp cinnamon

Preheat oven to 450F

Cream Butter, sugar, and vanilla. Sift flour and baking powder together and
add butter to mixture. Spread into a round spring-form cake pan.

Mix cream cheese, vanilla, egg and sugar. Spread on top of cake dough and
then arrange apple slices on top. Sprinkle with cinnamon sugar (may add
sliced almonds and/or a 1/4 cup frozen or fresh cranberries sprinkled on top).

Bake for 10 minutes at 450F and then lower to 400F for 20 minutes or until
done.

BEEF WELLINGTON
There are a couple of different theories as to how the name of this dish came about. One says that the whole beef fillet wrapped in pastry resembles a Wellington boot in shape and size. The other, and the one I choose to believe, tells how this was a favorite dish of the Duke of Wellington who ordered it served at every dinner he hosted. Regardless of its provenance, beef Wellington remains one of the great dishes of all time.

A 5-lb whole fillet of beef, well trimmed of excess fat and sinew (silver skin)
1 shallot, finely chopped
3 Tbsp (45 ml) butter
1 lb (450 g) mushrooms, very finely chopped
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 large sheets puff pastry
8 oz (225 g) prepared pate de foie
1 egg yolk mixed with 1 Tbsp (15 ml) water

Place the fillet on a wire rack in a large roasting pan and roast in a preheated 425F (220C) oven until it reaches an internal temperature of 120F (48C), about 20 minutes. Remove from the oven and let the meat return to room temperature. Meanwhile, sauté the shallot in the butter until tender but not browned, about 5 minutes. Add the chopped mushrooms and sauté over high heat, stirring frequently, until almost all of the moisture has evaporated - the mixture should resemble a coarse paste. Season with nutmeg, salt, and pepper, and allow to cool to room temperature. To assemble, roll out the sheets of puff pastry until they are about 2 inches (5 cm) longer and wider than the fillet. Place the fillet in the center of one of the sheets of puff pastry and spread the pate de foie in a thin layer over the top and sides of the beef. Top with the mushroom mixture. Brush the edges of the pastry with water and place the second sheet of puff pastry over the top. Trim and seal the edges, crimping with your fingers or the tines of a fork. Decorate the top of the log with any remaining puff pastry cut
into decorative shapes and brush with the egg yolk mixture. Bake in a preheated 425F (220C) oven for 10 minutes. Reduce the heat to 375F (190C) and bake until the crust is golden brown, about 20 minutes. Remove from the oven and allow to rest 10 minutes. To serve, cut with a very sharp knife into slices about 3/4 inch (2 cm) thick. Serves 8 to 12.
Bon appetit from the Chef at World Wide Recipes





BOURBON BALLS

3 cups vanilla wafers, crushed
2/3 cup confectioner's sugar
1 cup nuts, chopped
2 Tbsp. light corn syrup
2 Tbsp. cocoa
1/2 cup bourbon
Extra confectioner's sugar

Combine all ingredients and mix well. Form into 1/2 inch balls and roll in confectioner's sugar. Wrap in wax paper. Makes about 45 - 50.

CHEESECAKE SHERBET

1 cup sugar
2 cups buttermilk
1 teaspoon grated lemon peel
1/4 cup lemon juice

Mix all ingredients until sugar is dissolved. Pour into 1-quart ice-cream
freezer. Freeze according to manufacturer's directions. Yield: 8 servings.

CHILI MUSSELS

500g fresh mussels
1/2 cup of crushed tomatoes
1/4 onion
2 cloves of garlic
2 red chilies
White wine
Chopped parsley
Sugar
Salt and pepper

Clean and prepare the mussels. Finely chop the onion, garlic and chili. Heat olive oil in a heavy pan or wok and fry the onion, garlic and chili. Add a splash of wine and reduce by half. Add tomatoes and simmer for about 10 minutes. Add the mussels, place a lid on the pan and steam until mussels fully open (3-4 minutes).

Remove lid and add chopped parsley. Serve with crusty bread (remember, do not eat mussels that remain closed after steaming).



CHOCOLATE CARAMEL CHEESECAKE
Makes 1 - 9 inch spring-form

2 cups graham cracker crumbs
1/3 cup white sugar
1/2 cup butter, melted

30 individually wrapped caramels, unwrapped
3 tablespoons milk
3/4 cup chopped pecans

1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
3 eggs

1.In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch spring-form pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.

2.To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).

3.In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate
mixture back into the filling and mix until no streaks remain. Pour into crust.

4.Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

CHOCOLATE CHEESECAKE II
Makes 1 - 9 inch spring-form pan

1 1/2 cups chocolate cookie crumbs
2 tablespoons white sugar
1/4 cup butter, melted
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/3 cup unsweetened cocoa powder
3 eggs
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla extract

1.Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch spring-form pan.

2.In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs and 2 Tbsp sugar. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch spring-form pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).

3.To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.

4.In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.

5.To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 tsp vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

CHOCOLATE RUM MOUSSE

Note: This recipe contains uncooked egg whites. If salmonella contamination is a concern in your area, please use pasteurized eggs or skip this recipe entirely.

1/4 cup (60 ml) sugar
1/4 cup (60 ml) rum
4 oz (110 g) semisweet chocolate
2 Tbsp (30 ml) plus 2 cups (500 ml) heavy cream
2 egg whites, stiffly beaten

Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved. Set aside. Melt the chocolate in a saucepan set over hot water. Stir in the rum mixture and 2 tablespoons (30 ml) heavy cream until smooth. Beat the remaining cream until light and fluffy and fold into the chocolate mixture. Fold in the beaten egg whites and spoon into individual
serving bowls or wine glasses. Chill at least 2 hours before serving.
Serves 8 to 12. Bon appetit from the Chef at World Wide Recipes

CITRUS CHICKEN
Serves 8

4 skinless boneless chicken breasts, halved
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon fresh basil, chopped
1/4 teaspoon rosemary
1/4 teaspoon black pepper
1 tablespoon butter
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
1/4 cup white wine
3 tablespoons lowfat banana yogurt

In a small bowl, mix together salt, paprika, basil, rosemary and pepper, sprinkle over chicken. In non-stick frying pan, place butter and melt over medium heat.

Add chicken and cook, turning, about 10 minutes or until brown on all sides.

In small bowl, mix together lemon, lime and orange juices; add wine and stir to blend.

Pour over chicken in pan, cover, reduce heat to low and simmer about 15 minutes or until fork can be inserted in chicken with ease.

Remove chicken to warm dish. Into pan drippings, slowly stir yogurt, heat about 1 minute and pour over chicken.

CORN BREAD SALAD

1 pkg. ( 8 1/2 oz.) corn bread/muffin mix
1 can (4 oz.) chopped green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch rubbed sage
1 cup mayonnaise
1 cup ( 8 oz.) sour cream
1 envelope ranch salad dressing mix
2 cans (15 0z. each) pinto beans, rinsed and drained
2 cans ( 15 1/4 oz, each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper- or less
1 cup chopped green onions- or less
10 bacon strips, cooked and crumbled
2 cups (8 oz.) shredded cheddar cheese

Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8 inch square baking pan. Bake at 400 degrees F. for 20-25 minutes or until a toothpick comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half the corn bread into a 13x9x2inch dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers ( dish will be very full ). Cover and refrigerate for 2 hours. Yield: 12 servings.

CRAB SALAD IN PITA POCKETS
From The Culinary Institute of America

A fresh, lively dressing of ginger, jalapeno and lime juice replaces mayonnaise in this luxurious sandwich filling.

2 tablespoon red wine vinegar
4 teaspoon olive oil, or vegetable oil
2 teaspoon fresh lime juice
3/4 pound lump crabmeat, excess liquid squeezed out
3/4 cup celery hearts, with leaves, finely chopped
1/4 cup red onion, minced
2 teaspoon jalapeno pepper, minced, or to taste
1 teaspoon fresh gingerroot, peeled and minced
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
4 each lettuce leaves, large, rinsed and dried
2 each pita bread, 8-inch, cut in half crosswise

In a medium-sized bowl, whisk together vinegar, oil and lime juice. Add crabmeat, celery, red onion, jalapeno and ginger; toss well. Season with salt and pepper.

To assemble sandwiches, line pita halves with lettuce and fill with crab salad.

CRANBERRY COOKIES

3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup butter, softened
2/3 cup brown sugar
2/3 cup granulated sugar
1 egg
2 Tbsp. milk
1/4 cup orange juice
3 cups fresh cranberries, chopped
2/3 cup chopped walnuts

Combine flour, baking powder, salt and baking soda. In a separate bowl, cream together butter and sugars. Add eggs, milk, orange juice and mix well. Slowly add flour mixture and mix well. Stir in cranberries and walnuts. Drop teaspoonfuls onto a greased cookie sheet and bake for 10 - 15 minutes at 375 degrees.

CREAM FILLED OAT BARS

1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lemon peel
1/4 cup lemon juice
1 1/4 cups all-purpose flour
1 cup quick-cooking or regular oats
1/2 cup packed brown sugar
1/2 cup margarine or butter -- softened
1/4 teaspoon salt
1/4 teaspoon baking soda

Heat oven to 375F. Grease square pan, 9 × 9 × 2 inches. Mix milk, lemon peel and lemon juice until thickened; reserve. Mix remaining ingredients until crumbly. Press half of the crumbly mixture in pan. Bake about 10 minutes or until set.

Spread milk mixture over baked layer. Sprinkle remaining crumbly mixture on
milk mixture. Press gently into milk mixture.

Bake about 20 minutes or until edge is golden brown and center is set but soft. Cool completely. Yield: 24 servings.

DUNGENESS CRAB SALAD
From The Culinary Institute of America

Serve this simple crab salad as an elegant appetizer with crisp bread toasts. It also is a wonderful tag-along dish for parties.

2 - crabs, about 1 pound each
1 - large egg yolk
1 teaspoon anchovy paste,
1/2 - lemon,
1/4 teaspoon salt,
1/4 teaspoon freshly cracked black pepper,
1/2 cup olive oil,
1 teaspoon flat-leaf parsley, chopped

Pick the meat from the crabs; discard shells.

Combine the egg yolks, anchovy paste, juice from the lemon, salt, and pepper in the bowl of a food processor. With the machine running, add the oil in a thin stream.

Combine the crab meat, egg mixture, and parsley; gently stir until well-blended.
Serve immediately over crispy toasted French or Italian bread slices garnished with parsley or store until needed.

EGGNOG EXTREME

12 egg yolks
2 cups white sugar
1 (750 milliliter) bottle white rum
4 cups half-and-half cream
2 cups and 1 tablespoon heavy cream
12 egg whites
1 cup white sugar
1/4 teaspoon ground nutmeg

In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.

Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.

In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.

FLUFFY CORN BREAD

1 egg -- separated
1 egg white
1/4 teaspoon cream of tartar
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2/3 cup skim milk
1 tablespoon vegetable oil
1 1/2 teaspoons baking powder
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground cumin
Whole cilantro leaves -- if desired
Additional cornmeal to sprinkle on top

Heat oven to 425F. Spray round pan, 8 × 1 1/2 inches, with nonstick cooking
spray. Beat the 2 egg whites and the cream of tartar in medium bowl with
electric mixer on high speed until stiff but not dry.

Mix egg yolk, flour, cornmeal, milk, oil, baking powder, cilantro, salt and cumin in medium bowl; beat vigorously 30 seconds. Fold cornmeal mixture into egg whites. Pour into pan.

Place cilantro leaves on batter. Sprinkle with additional cornmeal. Bake 15
to 20 minutes or until golden brown. Cut into wedges. Serve warm. Yield: 8
servings.

FRESH CITRUS DRESSING
Serves 8

1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons grated orange peel
1 dash white pepper

Combine all ingredients. Whisk before serving.

FRUIT CAKE FOR DIABETICS
Yield: 12 servings

2 cups Whole wheat flour
2 tsp Baking powder
1/4 tsp Salt
1/3 cup Low-fat margarine
1 cup Mixed dark and light raisins, and snipped dried apricots
1/2 cup Almonds, chopped
1/2 cup Hazelnuts, chopped
Rind of 1 orange fine grated
1 3/4 cup Grated carrots
1/2 tsp allspice
1/4 tsp Ground cinnamon
1/2 cup Granulated sweetener
2 Eggs, beaten
3 tbsp Orange juice
2 tbsp Brandy or rum (optional)

Heat oven to 350F. Mix flour, baking powder and salt together and cut in the margarine until mixture resembles fine breadcrumbs. Add fruit, nuts, orange rind, carrots and spices and mix well.

Mix the sweetener into the eggs and beat into the dry ingredients. Add enough orange juice to make a soft dough.

Put the mixture into 8" round or 7x7" nonstick cake pan and bake for 45-60 min. (or use larger pan and reduce cooking time) When ready, the cake should be firm to the touch and a toothpick should come out clean. Cool in the cake pan.

Turn out upside down, make a few toothpick holes in the bottom and spoon in
any leftover orange juice and "alcohol if using". Store in an airtight container.
Source: The Diabetics' Cookbook

FRUIT TART

1 roll prepared sugar cookie dough
8 oz. cream cheese
1 tsp. vanilla
1 cup orange marmalade
1 Tbsp. lemon juice
2 Tbsp. water
Sliced fruit: kiwi, strawberries, grapes, apples, and bananas

Roll out sugar cookie dough and place on a cookie sheet or a pizza pan depending on desired shape. Cook dough according to package directions. Mix together cream cheese and vanilla and spread onto cooked, cooled cookie dough. Arrange sliced fruit on top of cream cheese. Combine orange marmalade, lemon juice and water in a small saucepan and heat until marmalade is melted. Pour over tart and chill. Slice and serve.

GERMAN GOULASH

2 pounds of Eye of Round Roast
2 large onions
2 pkg. of Knorr Goulash mix
pepper flakes
paprika
salt and pepper to taste
about 3 tablespoons of oil
2 tablespoons flour

Cut meat in one inch cubes, place in a baggy with two tablespoons of flour and salt and pepper. Heat oil in a large heavy skillet or pot, add onions and brown slightly, shake baggy with meat. Remove meat to oil and brown, it is best to add a few at a time so as not to cool oil too much. Add goulash mix and water as per instructions on pkg. Reduce heat and simmer for one to two hours according to how well you like your meat, I like mine to fall apart so I cook it for two hours. Adjust taste with pepper flakes, and color with the paprika. Serve with Spaetzel and or French fries.

GRAPEFRUIT AND SHRIMP
WITH ZIPPY COCKTAIL SAUCE
Makes about 1 cup sauce

1/2 cup chili sauce
1/2 cup ketchup
1 to 2 teaspoons fresh grated grapefruit peel
2 tablespoons fresh squeezed grapefruit juice
2 to 3 Sunkist grapefruit, peeled, sectioned, and chilled
1 pound medium-large shrimp, shelled, deveined, cooked, and chilled
Citrus Ice Bowl

To make the sauce, in a small bowl, combine the chili sauce, ketchup, grapefruit peel and grapefruit juice; cover and chill.

Arrange chilled grapefruit sections and shrimp in Citrus Ice Bowl or serving bowl. Serve sauce as a dip for grapefruit sections and shrimp.

Lemon Variation:
Substitute fresh grated peel of 1 lemon and juice of 1/2 lemon for grapefruit peel and juice.

HEIRLOOM HOLIDAY FRUIT DROPS

1 cup packed brown sugar
1/2 cup shortening
1/4 cup buttermilk OR 1/4 cup water
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup candied cherries -- cut in half
1 cup chopped dates
3/4 cup chopped nuts
Pecan halves -- if desired

Beat brown sugar, shortening, buttermilk and egg in large bowl with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped nuts. Cover and refrigerate 1 hour.

Heat oven to 400F. Grease cookie sheet. Drop dough by rounded teaspoonfuls
about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.

Bake 8 to 10 minutes or until almost no indentation remains when touched lightly with finger. Immediately remove from cookie sheet to wire rack; cool completely. Yield: 48 servings.

HOLLANDAISE SAUCE
(easy) Makes about 3/4 cup

The secret to this easy Hollandaise Sauce is in separating the egg yolks. Remove all the egg whites, as they can thin the sauce. Also, it is best prepared in a double boiler to prevent overheating.

1/2 cup butter or margarine
Juice of 1/2 Sunkist lemon (1-1/2 tablespoons)
1/8 teaspoon salt
Dash white pepper
3 egg yolks

Cut the butter into several pieces and bring to room temperature. In the top of a double boiler, combine egg yolks, lemon juice, salt and pepper.

Add a piece of butter. Cook, stirring steadily with a wooden spoon or wire whisk, over, but not touching, boiling water.

When butter melts and sauce begins to thicken, add remaining butter, stirring constantly, until melted. Continue cooking as sauce thickens, about 2 more minutes.

Immediately remove from heat. Serve over cooked asparagus, broccoli, or broiled tomatoes.

HOMEMADE MUSTARD

1/4 cup Dry mustard (Coleman's)
1 tbsp Sugar
1/2 tsp Salt
1/4 cup White wine vinegar
1/3 cup Dry white wine
3 Egg yolks

You begin with dry mustard, adding vinegar for tartness and wine for mellow-ness; then you cook with egg yolks to give the spread its velvety smooth texture. You can season the mildly flavored mustard as suggested, or leave if plain. For gift-giving, package the mustards in jars and identify them with decorative labels.

In top of a double boiler, stir together mustard, vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture. Place over simmering water and cook, stirring with a wire whisk, until mixture thickens slightly (about 5 minutes). Pour into small jars and let cool. Cover tightly and refrigerate for up to a month. Makes about 1 cup.

TARRAGON MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 1/2 tsp dry tarragon. Serve with roast lamb or
chicken, shrimp, steaks, or as a sandwich spread.

TOMATO MUSTARD Follow recipe for Homemade Mustard; adding 1 tsp paprika, 1Tbsp drained and chopped pimento, and 1/4 cup tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters, or baked ham.

LIME MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp lime juice. Serve
with roast lamb or chicken, shrimp. Rich Rowand, Recipe du Jour, rdj@topica.com to subscribe to this wonderful newsletter.

HOT CRAB DIP
From Skipjack

1/2 pound (8 ounces) Maryland regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
pinch garlic salt
paprika, for garnish

Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Fahrenheit until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups dip

HUNGRY FRIAR'S SUPPER SOUP
Adapted from "The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food" by Lynne Rossetto Kasper (William Morrow and Company, 1992). Copyright 1992 by Lynne Rossetto Kasper

This recipe is a soup of pan-roasted cauliflower, tomatoes, garlic, and fresh herbs that is a meal-in-a-bowl. Heavy on vegetables and light on meat and fat, it's a good balance for all the rich foods we're eating right now.

You can turn the soup into a pasta main dish by simmering down any leftovers into a sauce.

Of course there's a story behind the soup. It's from the monasteries of the Capuchin priests. (Yes, they gave their name to cappuccino, which is the color of their robes). The monks and friars were notorious for how well they ate, even on the meager pickings of the winter garden. This is one of their supper soups, always eaten with coarse whole wheat bread, and fresh fruit for dessert.

I like the soup because it has a fresh, modern feel to it. One secret of its success is a final sprinkling of fresh rosemary, parsley, and crisp pancetta bits. Cooking off most of the pancetta's fat keeps the soup light.

Serves 6 to 8 as a first course, 4 to 6 as a main dish

1-1/2 tablespoons extra-virgin olive oil
1 ounce pancetta, minced
1 large onion, finely chopped
1 large cauliflower, cored and cut into bite-size pieces
3 tablespoons minced Italian parsley
3 fresh sage leaves, or 3 dried whole sage leaves
3-inch sprig of fresh rosemary, or 1 teaspoon dried rosemary leaves
1 large clove garlic, minced
2 cups drained canned tomatoes, or 2 medium vine-ripened tomatoes, peeled, seeded, and chopped
Salt and freshly ground black pepper to taste
8 cups canned low-sodium broth, or homemade stock if available
2 tablespoons red wine vinegar
Garnish
2 tablespoons minced Italian parsley
1 teaspoon chopped fresh rosemary leaves, or 1/2 tsp. dried rosemary leaves
1 cup (4 ounces) freshly grated Italian Parmigiano-Reggiano cheese

Working Ahead: The soup can be made 1 day in advance. Take care not to overcook the cauliflower, so that it keeps some of its crispness in reheating. Cool the cooked soup to room temperature, cover, and refrigerate. Garnish just before serving.
Making the Flavor Base: Heat the olive oil and pancetta in a large pot. Cook over medium heat, 8 minutes, or until the pancetta is golden. Using a slotted spoon, remove and reserve the pancetta. Spoon off all but about 2 tablespoons oil from the pot. Turn the heat to medium-high and add the onion, cauliflower, parsley, and herbs. Cook, stirring frequently with a wooden spatula, 8 to 10 minutes, or until the onion is a deep golden brown and the cauliflower has browned too. Remove the herbs if they threaten to burn. Stir in the garlic and tomatoes, and boil about 5 minutes.

Cooking and Serving: Have soup dishes and a tureen warming in a low oven. Pour the stock into the pot and simmer 15 minutes, or until the cauliflower is tender-crisp. Sprinkle the soup with the vinegar. Transfer it to the tureen, and sprinkle with the garnish of parsley, chopped rosemary, and the reserved pancetta. Serve, passing the Parmigiano-Reggiano separately.

LEMON BAKED CHICKEN SOFT TACOS
Makes 10 servings (about 2 ounces cooked chicken per taco)

One 3-pound whole broiler-fryer.
Grated peel of 1 Sunkist lemon
Juice of 1/2 Sunkist lemon
1 tablespoon vegetable oil

Accompaniments:

10 to 12 soft flour tortillas (6- to 7-inch taco size), warmed
Shredded lettuce
Chopped or sliced tomatoes
Canned black or retried beans, heated
Bottled or fresh salsa
Avocado slices and cilantro leaves (optional)

Remove neck , giblets and any excess fat from body cavity of chicken, discard. Rinse chicken well and drain. Turn wing tips under back of chicken.

It is not necessary to close body cavity with skewers or tie legs together with string.

Place chicken, breast side up, on rack in aluminum foil-lined roasting pan. In small bowl, combine lemon peel, juice and oil.

Spoon lemon mixture over chicken and inside body cavity. Bake at 350 degrees F for 1 hour and 20 to 30 minutes, or until chicken is tender. Cool enough to handle.

Cut chicken breast (both halves) off bone with skin intact, slice crosswise into thin strips. Remove remaining skin from chicken. Remove cooked chicken from bones, shred or slice.

Arrange shredded chicken on serving platter, top with sliced chicken breast. Serve chicken in warmed tortillas with additional accompaniments, as desired.
To double recipe, bake 2 chickens.

LEMON CAKE PIE

Pastry for 9-Inch One-Crust Pie
3 eggs -- separated
2 tablespoons grated lemon peel
2/3 cup lemon juice
1 cup milk
1 1/4 cups sugar
1/3 cup all-purpose flour*
1/4 teaspoon salt

Heat oven to 350F. Prepare pastry. Beat egg whites in large mixer bowl until stiff peaks form; reserve. Beat egg yolks; beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth. Beat lemon mixture into egg whites on low speed until blended, about 1 minute. Pour into pastry-lined pie plate.

Bake until golden brown, 45 to 50 minutes. Serve with sweetened whipped
cream, if desired. Yield: 8 servings.

LEMON MERINGUE PIE
From Sunkist
Makes 6 servings

1-1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 tablespoons butter or margarine
1-1/2 cups boiling water
Grated peel of 1/2 Sunkist lemon
2 to 3 drops yellow food coloring (optional)
1 (9-inch) baked pie crust
Three-Egg Meringue (below)

In a saucepan, thoroughly combine the sugar, cornstarch and salt. Gradually blend in the cold water and lemon juice. Stir in the egg yolks. Add the butter and boiling water.

Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and boil for 1 minute. Remove from heat and stir in the lemon peel and food coloring.

Pour into baked pie crust. Top with Three-Egg Meringue, sealing well at edges. Bake at 350 F for 12 to 15 minutes. Cool for 2 hours before serving.

Three-Egg Meringue

3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a bowl, with an electric mixer, beat the egg whites with the cream of tartar until foamy. Gradually add the sugar and beat until stiff peaks form

LEMONY GOOD FRUIT & CHICKEN SALAD
(5-A-Day) Makes six 1-cup servings.

Grated peel of 1/2 Sunkist lemon
Juice of 1 Sunkist lemon (3tbls)
1-1/2 tablespoons vegetable oil
1 tablespoon honey
1/4 teaspoon each ground ginger and curry powder
1 cup shredded cooked light meat chicken
1 cup cooked orzo pasta (1/3 cup uncooked)
2 Sunkist oranges, peeled, cut into bite-size pieces
2 medium bananas, peeled, sliced
1 apple, cut into bite-size pieces
1 cup seedless green or red grapes, cut in half
1/2 cup sliced celery

In large bowl, combine lemon peel and juice, oil, honey and spices. Stir in remaining ingredients, chill. Serve on salad greens and garnish with lemon wedges and fresh mint, if desired.






LO CAL CREPES
( 36 6-in. (15-cm) crepes) (pronounced "crehppes" not rhyming with grapes)

2 eggs
dash salt
2 tbsp (30 mL) margarine (melted)
1 1/4 cup (310 mL) flour
1 tsp (5 mL) baking powder
1 3/4 cup (440 mL) water

Place eggs in blender; whip to mix well. add salt, melted margarine, flour,
baking powder and water. whip to blend thoroughly. (Should batter become too
thick, add a little extra water; stir to blend.) Cook in crepe pan according
to manufacturer's directions.

MASHED POTATO PANCAKES

3 Tbsp. finely chopped onion
1/3 cup butter
4 cups cooked mashed potatoes
2 eggs, beaten
1/2 cup flour

Cook onion in pan in about half of the butter until onion is translucent. Remove onion from pan with a slotted spoon, allowing the melted butter and pan drippings to remain in the pan. Combine onion, mashed potatoes and egg. Sprinkle with flour. Add remaining butter to pan and heat to medium/high heat. Add potato pancakes and cook about 5 minutes each side until browned. Leftover mashed potatoes take on the consistency of concrete when refrigerated and you never know what to do with them. They are actually very good is you just warm them up and add a little more milk and/ or butter. But now you have a second option.

MEDITERRANEAN TURKEY CASSEROLE

1 (14.5 oz) can low sodium chicken broth
1 cup fat free milk
1 tsp. salt
1/4 cup cornstarch
1 lb. egg noodles, cooked and drained
2 cups chopped cooked turkey
1 (14.5 oz) can artichoke hearts, drained and quartered
1 (7.5 oz) jar roasted red peppers, drained and sliced
9 Kalamata olives, pitted and sliced
1/2 cup park skim mozzarella cheese
1/2 cup white wine
1 tsp. lemon juice
1/2 tsp. black pepper
2 tbs. grated Parmesan cheese

Preheat oven to 350 degrees. In pot stir together broth, milk, salt and cornstarch until cornstarch is dissolved. Cook stirring constantly until thickened and bubbly. Stir in next 9 ingredients. Spray 3 quart baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan and bake until mixture bubbles, 35 min. Let stand 5 min. before serving. Makes 8 servings.

MINI PANCAKES WITH STRAWBERRY SAUCE
(Makes 12 pancakes, 6 servings)

1 cup skim milk
1 egg white
1 tsp vanilla
1 cup all-purpose flour
1-1/2 tsp baking powder
Pinch salt
Pinch cinnamon
1 tsp canola oil
1/2 cup low-fat yogurt

Strawberry Sauce:
1 kg (300 g) frozen unsweetened strawberries
1/2 cup water
1 tbsp granulated sugar
2 tsp cornstarch

Strawberry Sauce: In saucepan over medium-high heat, bring strawberries, water, sugar and cornstarch to boil; cook for 1 minute or until thickened. In bowl, beat milk, egg white and vanilla. Add flour, baking powder, salt and cinnamon; beat mixture just until blended. Heat small nonstick skillet until drop of water sizzles on it. Lightly brush skillet with oil. For each pancake, pour 2 tbsp batter onto skillet. Cook for 1 minute; turn and cook for 30 seconds. Keep warm. Repeat with remaining batter; brushing skillet with oil as required. Spoon Strawberry Sauce over pancakes; garnish with yogurt.

MORNING GLORY OVEN FRENCH TOAST

Cranberry-Raspberry Topping (below)
3 eggs
3/4 cup milk
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
18 slices French bread -- 1/2 inch thick
Powdered sugar -- if desired

CRANBERRY-RASPBERRY TOPPING
1 (10-ounce) package frozen raspberries -- thawed
1 cup sugar
1 cup fresh or frozen cranberries

Prepare Cranberry-Raspberry Topping (instructions below). Heat oven to 500F.

Beat eggs, milk, granulated sugar, salt and cinnamon in small bowl with fork.

Dip bread into egg mixture; place on plate. Lightly grease cookie sheet. Heat cookie sheet in oven 1 minute; remove from oven. Place dipped bread onto hot cookie sheet.

Bake 5 to 8 minutes or until bottoms are golden brown. Turn bread; bake 2 to 4 minutes longer or until golden brown. Sprinkle with powdered sugar. Serve with topping. Yield: 6 servings.

CRANBERRY-RASPBERRY TOPPING
Drain raspberries, reserving 1/2 cup juice. Mix juice and sugar in 2-quart saucepan. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve warm or cool.

NUT CAKE WITH HONEY SYRUP
This recipe is from the Turkish Jewish tradition.

For the Nut Cake
3 cups flour (750 mL)
3 Tbsp. sugar (40 mL)
1/2 tsp. ground cloves (2 mL)
1/2 tsp. ground cinnamon (2 mL)
2 cups finely chopped walnuts (500 mL)
1 cup dried dates, minced (250 mL)
1 cup vegetable oil (250 mL)
1 cup water (250 mL)

For the Honey Syrup
1 1/2 cups honey (375 mL)
1/2 cup water (125 mL)
Juice of 1 small lemon
1/2 tsp. grated lemon zest (2 mL)

To make the Nut Cake ...
The traditional way to make the cake is to mix it on a board, using your hands. You can also mix the ingredients together in a bowl. Either way, you first combine the dry ingredients. Make a mound with a well in the center.

Pour the oil and water slowly into the well, then mix again. Knead the dough for about a minute; don't knead too long or the texture of the cakes will be gluey.

Grease a 9" pan with oil. Press the dough gently into the pan. Bake in a pre-heated 350 degree oven for one hour. Remove, and allow to cool.

To make the Honey Syrup ...
Combine all the ingredients in a saucepan and cook over medium heat. Allow
the liquid to reduce by 1/4.

Next, place the cooled nut cake onto a shallow plate or serving tray. With a
fork, make small holes over the top of the cake. Slowly pour the warm syrup
over the cake, and allow to sit for one hour. Serve with strong coffee.

SUNKIST ORANGE AND CHOCOLATE TURNOVERS
(Sunkist is a Registered Trademark) - and they formulated this recipe

4 oz. chopped, drained Sunkist orange segments
1 teaspoon Sunkist orange zest, chopped
2 oz. Semi-sweet chocolate chips
4 each Puff pastry squares, 5"x 5", 2 oz. each
3 tablespoons Water
4 teaspoons Sunkist orange juice, fresh
4 teaspoons Granulated sugar
1/4 cup Powdered sugar
8 each Sunkist orange peel twists, 2" x 1/8"
4 each Fresh mint sprig

Combine Sunkist orange segments, Sunkist orange zest and chocolate chips.
Hold refrigerated until ready to use. Drain off any juice before filling turnovers.

Place one dough square on smooth surface or waxed paper. Brush right and bottom edges of square with water.

Place 1-1/2 oz. of Sunkist orange and chocolate filling in center of each square.
Fold over and press down on edges, crimping firmly.

Place on baking sheet covered with parchment. Brush with 1 teaspoon Sunkist orange juice and sprinkle with 1 tsp. granulated sugar.

Bake in a preheated 350 degree F oven for 25-30 minutes until dough is golden brown. Sprinkle serving plate with 1 tablespoon powdered sugar. Place warm turnover in center of plate. Garnish with 2 orange peel twists tied in knots, and 1 mint sprig. Serve immediately. Makes 4 Portions

PECAN PENUCHE

2 cups dark brown sugar, packed
2 1/2 tablespoons butter, cut into pieces
3/4 cup milk
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup chopped pecans

1. Line a 9-inch square pan with lightly buttered waxed paper or aluminum foil. Set aside.

2. Combine sugar, milk and salt in a large, heavy saucepan over low heat.
Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly.

3. Cook, stirring occasionally, to firm ball stage (248*F - 120*C), or until a small amount of mixture is dropped into cold water and forms a ball that holds until pressed. Remove from heat.

4. Add the butter and let cool to room temperature, without stirring.

5. Beat with a heavy wooden spoon until it starts to thicken; add the vanilla and pecans and continue to beat until candy loses some of its gloss.

6. Spread evenly in the prepared pan. When firm, invert pan; peel off waxed paper and cut into small pieces. Store in an airtight container at room temperature. Makes about 1 1/2 pounds candy.

PEPPERIDGE FARM PEAR MINI TURNOVERS

1 pkg. Pepperidge Farm(r) Frozen Puff Pastry Sheets (2 sheets)
2 small pears (about 8 oz.) peeled, cored, chopped
2 tbsp. raspberry preserves
Confectioners' sugar

THAW pastry sheets at room temperature for 30 min. Preheat oven to 400 degrees F. COMBINE pears and raspberry preserves. UNFOLD pastry sheet on a lightly floured surface. Roll each sheet into 12" square and cut each into 12 rounds, using 3" cookie cutter. Spoon 1 rounded tsp. pear mixture into center of each square. Brush edges of squares with water and fold in half to form a half-moon. Press edges to seal. Place on baking sheets, about 2" apart.

BAKE 12 minutes or until golden. Sprinkle with confectioners' sugar. Makes 24 pastries.

PESTO CRAB STUFFED MUSHROOMS
From Miavita

Choose mushrooms with tightly closed caps that are about 1 1/2 inches (5 cm) in diameter. Either white or cremini mushrooms work well here.

30 - large fresh mushrooms (about 2 lb/1 K)
- - Olive oil cooking spray
1/4 cup (1 oz/30 g) very finely chopped walnuts
3 cloves garlic, minced
3 - green onions, very finely chopped
1 1/2 cups (8 oz/240 g) fresh lump crabmeat, shell pieces removed
1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
1 - chopped roasted red bell pepper (from a jar)
1/3 cup (1/2 oz/15 g) minced fresh basil
1 tablespoon fat-free or low-fat mayonnaise
2 teaspoons lemon juice
1/8 teaspoon sea salt
1/4 teaspoon ground white pepper

Preheat the oven to 375 degrees F (190 degrees C).

Clean mushrooms with damp paper towels. Trim the stems, and reserve for another use. Coat a rack in a broiler pan with cooking spray. Place the mushroom caps on the rack, stem ends down. Spray the mushroom caps with cooking spray. Turn the mushrooms over, cap sides down. Set aside.

Coat a large heavy skillet with cooking spray and place over medium heat until hot. Add walnuts and cook, stirring, until fragrant, about 3 to 4 minutes. Remove from skillet and set aside. Add garlic and green onions to the skillet; sauté for 3 to 4 minutes. Remove from the heat. Gently stir in crabmeat, Parmesan cheese, roasted peppers, basil, mayonnaise, lemon juice, salt and pepper.

Spoon the mixture evenly into the mushroom caps. Bake for 15 to 20 minutes or until the mushrooms are tender and the filling is hot. Serve hot.

POTATO NACHOS

1 large Potato, unpeeled -- sliced thin
3/4 cup cheddar cheese, low sodium -- shredded
1/4 teaspoon Salt
1/4 cup Salsa
2 tablespoons Green Chiles -- chopped & drained
2 tablespoons Green Onions -- chopped

Arrange potato slices in microwave-safe pie plate or shallow baking dish. Sprinkle slices with salt, then brush with half of salsa. Cover with microwavable plastic wrap and microwave at high for to five minutes, or until potatoes are tender, rotating pie place a half turn after two minutes. Brush potato slices with remaining salsa. Sprinkle with green chilies, green onion and cheese. Cover and microwave at high 30 seconds to one minute or until cheese melts.

Serve immediately. Recipe may be doubled or tripled, but will require baking in more than one batch. www.RealFood4RealPeople.com

POTATO SKINS OLÉ

4 large potatoes (about 2 pounds) -- baked
2 tablespoons margarine or butter -- melted
1 cup shredded Colby-Monterey Jack cheese (4 oz)
1/2 cup sour cream
1/2 cup sliced green onions (5 medium)
1/4 cup salsa

Let potatoes stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.

Set oven control to broil. Place potato shells, skin sides down, in broiler pan. Brush potato flesh with margarine. Broil 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown.

Sprinkle cheese over potato shells. Broil about 30 seconds or until cheese is melted. Mix sour cream and onions; spoon onto potatoes. Top with salsa.
Yield: 8 servings (2 shells each)

SAUSAGE CRESCENTS

12 ounces Pork Sausage Links -- Little Sizzlers brand
3 cans Refrigerated Biscuits -- crescent roll dough
1/4 cup Honey Mustard -- optional

Cook sausage links according to package directions; drain well. Cool. Heat oven to 375 degrees F. Separate crescent roll dough into triangles. Place one sausage link at wide end of each triangle; roll up. Place on ungreased baking sheet. Bake 11 -13 minutes or until crescent is golden brown. Serve, if desired with mustard dip. Source: "Grandma Great Owens" RF4RP

SPARKLING WINE TIPS
Sparkling wine is a delight that adds a gracious note to any meal, but it's
undeniably linked to the holiday season, and especially New Year's Eve. Making
a toast to good health, good cheer and a good new year is a tradition to be honored.

Although we tend to call all sparkling wines "champagne," true Champagne comes only from the Champagne region of France, and is made from the chardonnay grape. However, true Champagne can be very expensive and there are many other sparkling wines to be enjoyed:

If you want to pick up something just a little bit different this year, then keep an
eye out for bottles labeled:

- Blanc de Noir -- a French term for white wine made from black grapes only, usually pinot noir and pinot meunier. Blanc de noir has a fuller flavor than sparkling wine made from chardonnay grapes. Look for blanc de noir wines from California.
- Cava -- a sparkling wine from northern Spain, made primarily from chardonnay and pinot noir grapes, and a variety of other Spanish grapes.
- Cremant -- literally "creaming" in French, any wine with this name on the label will be sparkling. There are three French regions outside of Champagne that make these sparkling wines so look for Cremant d'Alsace, Cremant de Bourgogne and Cremant de Loire.
- Prosecco -- crisp white sparkling wines with an apple note from the Venetian region of Italy
- Asti Spumante -- semisweet to sweet sparkling ("frizzante") wines from the Piedmont region of Italy.

Serving sparkling wines gives a party special flair:
- Champagne and other sparkling wines should be served quite cold -- between 35 and 50 degrees F.
- Chill the wines for about 2 hours before serving -- not longer, as long chilling
can dull the flavor.
- Remove any wire or foil cork covering. Hold a towel over the cork, hold the bottle at a 45 degree angle away from you (and anyone else!) and gently rotate the bottle (not the cork). As the cork gently loosens, gently ease it from the bottle.
- Serve in tall slender glasses.

Salut! Prosit! Kompai! Sante! To your health!
Welcome the New Year with high hopes by raising a glass of bubbly.

SPICY CRAB SOUP

1 quart water
3 chicken parts (neck or wing)
3 pounds canned tomatoes, quartered
8 ounces frozen corn, thawed
1 cup frozen peas, thawed
1 cup potatoes, diced
3/4 cups celery, chopped
3/4 cup onion, diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound Maryland crabmeat, fresh or pasteurized, cartilage removed (regular or
claw meat)

Place water and chicken in a 6-quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes, or until hot. (If a milder soup is desired, decrease amount of seafood seasoning to 1-1/2 teaspoons.) Serves 8

SPICY GREEN BEANS WITH WATER CHESTNUTS

1 - 1 1/2 lbs (460 - 675 g) fresh green beans (haricots), trimmed and cut
into 2-inch (5 cm) lengths
1 Tbsp (15 ml) vegetable oil
8 ounces (225 g) canned water chestnuts, rinsed, drained, and sliced
1 tsp (5 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
3 Tbsp (45 ml) sesame seeds, toasted

Boil or steam the green beans for 4 minutes, until barely tender, and plunge into cold water to stop the cooking. Drain and set aside. Heat the oil in a large skillet over high heat and sauté the water chestnuts and pepper flakes for 1 minute. Add the beans, salt, and pepper and sauté until heated through. Garnish with toasted sesame seeds. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

STEAMED BLUE CRABS
(Skipjack.net)

1/2 cup seafood seasoning
1/2 cup salt
3 cups white vinegar
3 cups beer (or water)
3 dozen live Maryland Blue hard crabs

Mix seasonings, vinegar and beer (or water) well. Put one-half crabs in a very large pot with rack and TIGHT fitting lid. Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam covered, until crabs turn bright red color, about 20 to 30 minutes. Serve hot or cold. Serves 9-12, depending on the size of the crabs.

STUFFED PEPPERS WITH GROUND LAMB
Makes: 4 Stuffed Peppers (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

4 medium green bell peppers
1/2 pound lean ground lamb
1/4 cup chopped onion
1 cup cooked brown or white rice
One 8-ounce can tomato sauce
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon freshly ground pepper

Preheat the oven to 350 degrees F. Prepare an 8-inch square or round baking dish with non-stick pan spray.

Cut a thin slice from the stem end of each pepper. Remove all the seeds and membranes. Partially cook the peppers in a large pot of boiling water for 5 minutes. Drain and set aside.

In a large non-stick skillet, sauté the ground lamb and the onion over medium-high heat about 5 minutes, until the lamb is browned and the onion is tender; drain off the fat. Stir in the rice, 1/2 cup of the tomato sauce, the garlic, salt,
oregano, and pepper.

Divide the mixture evenly to fill the peppers. Stand the peppers upright in the prepared baking dish and top them with the remaining tomato sauce.

Cover the peppers with foil and bake for 40 minutes; uncover and bake for an additional 10 to 15 minutes.

SUNKIST MORO ORANGE PIZZA
Makes One 8-inch Pizza

1 8-inch Prepared Pizza Crust
2 oz. Mozzarella Cheese, shredded
2 oz. Roma Tomato, seeded, diced
6 slices Grilled Chicken, sliced
8 segments Sunkist Moro Orange, peeled, seeded
1 oz. Goat Cheese, crumbled
1/2 tsp. Tarragon, dry
1 tsp. Fresh Cilantro, chopped

To make one pizza.

Spread the mozzarella cheese over the crust. Top with the diced tomatoes, spreading evenly over the cheese. Alternate 6 pieces of chicken and 6 Sunkist Moro Orange Segments around the edge of the pizza. Place the 2 remaining segments in the center of the pizza. Sprinkle the goat cheese over the whole pizza. Dust the top of the pizza with the tarragon.

Place in a pre-heated 425º oven and cook for 10-12 minutes until done.
Remove and sprinkle with cilantro. Serve.

SUNKIST ORANGE LEMON ANGEL HAIR PASTA
Makes 4 Portions

1 cup Sunkist fresh-squeezed orange juice
1 cup Sunkist fresh orange segments, diced
1/2 cup Sunkist fresh lemon segments, diced
1 cup Olive oil
6 tablespoons Garlic, minced
8 tablespoons Fresh basil, chopped
1-1/2 pounds Angel hair pasta, cooked, warm
4 tablespoons Parmesan cheese, shredded

To make one portion:
Combine 1/4 cup Sunkist fresh-squeezed orange juice, 1/4 cup Sunkist fresh diced orange and 2 tablespoons diced lemon segments, with 1/4 cup olive oil,
1-1/2 tablespoons garlic and 2 tablespoons basil.

Toss 6 ounces warm pasta with Sunkist juice mixture. Sprinkle with 1 tablespoon Parmesan and serve immediately.

Option: For each serving, add 4 ounces of warmed grilled chicken strips or
5 cooked shrimp to Sunkist juice mixture and then toss with pasta
http://www.sunkist.com

SUNKIST ORANGE PEPPERCORN BEEF MEDALLIONS
Makes 4 Portions

4 teaspoons Sunkist fresh orange zest, chopped
2 teaspoons Crushed black peppercorns
1 1/2 pounds (8 each) Beef tenderloin, 3/4" thick, 3 ounces each
Salt to taste
8 tablespoons Butter
4 tablespoons Shallots, minced
4 tablespoons Red bell peppers, diced
4 tablespoons Green bell peppers, diced
1/2 cup Sunkist fresh-squeezed orange juice
4 tablespoons Sunkist fresh orange segments, diced

TO MAKE ONE PORTION:

Combine 1 teaspoon Sunkist(r) fresh orange zest and 1/2 teaspoon crushed black peppercorns and place on small plate.

Use 2 beef tenderloin medallions per portion. Season each with salt to taste.

Then coat 1 side of each medallion with Sunkist fresh orange zest and peppercorn mixture.

Melt 1 tablespoon of butter in small skillet over medium heat. Place crusted side of medallion in butter and cook 4 -5 minutes until browned.

Turn meat and cook on other side 4 -5 minutes for medium rare. Remove from skillet and hold warm. (if meat is desired well done, place pan in 350°F oven until desired doneness.)

Add a second tablespoon of butter to pan, melt over medium heat and then add 1 tablespoon shallots and 1 tablespoon each of red and green bell peppers. Cook 3 - 4 minutes until tender.

Stir in 2 tablespoons of Sunkist fresh-squeezed orange juice and bring to a boil.

Stir 1-tablespoon Sunkist fresh diced orange segments into hot liquid, and then remove from heat.

Place 2 medallions on serving plate and pour orange bell pepper sauce over medallions. Serve immediately.

SWANSON CORNISH HENS WITH PECAN STUFFING (r)

1 can (14 oz.) Swanson(r) Chicken Broth or Natural Goodness(tm) Chicken Broth
4 green onions, sliced
1/2 cup chopped pecans
1/2 cup golden raisins
4 cups Pepperidge Farm(r) Herb Seasoned Stuffing
3 Cornish game hens (about 1 1/2 lb. each), split in half
1/2 cup peach preserves
1 tbsp. Dijon mustard

MIX broth and onions in saucepan. Heat to a boil. Stir in pecans and raisins. Remove from heat. Add stuffing. Mix lightly.

SPOON stuffing across center of greased 3-qt. shallow baking dish, leaving space on both sides for hens. Arrange hens on each side of stuffing. Mix preserves and mustard. Spoon over hens.

BAKE at 350 degrees F. for 1 hr. to 1 hr. 15 min. or until done. When stuffing is
golden brown, cover loosely with foil. Stir glaze and spoon over hens before serving. Serves 6.

SWEET and SOUR SHRIMP WITH ORANGES
Makes 4 servings

1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
3/4 cup ketchup (no salt added)
Grated peel and juice of 1/2 Sunkist lemon
1 tablespoon cornstarch
3 tablespoons brown sugar
1/2 cup fresh squeezed orange juice
1/4 teaspoon ground ginger or 2 teaspoons fresh grated gingerroot
3 Sunkist oranges, peeled, cut into bite-size pieces
20 small to medium cooked shrimp, with tails and shells removed (about 7 oz)
3 cups cooked rice (no salt added)
Chopped cilantro or parsley

In large non-stick skillet, sprayed with no-stick cooking spray, cook onion and green pepper over medium-high heat until tender but not browned. Add ketchup, lemon peel and juice. Blend cornstarch and sugar with orange juice and ginger; add to sauce. Cook, stirring until thickened. Add orange pieces and shrimp, heat. Serve over hot cooked rice. Sprinkle with chopped cilantro.
Serve with lemon wedges, if desired.

TUNA BROCCOLI CASSEROLE

1 1/2 cups uncooked small pasta shells (6 ounces)
1 (10 ounce) package frozen broccoli cuts -- thawed
1 (6 ounce) can tuna -- drained
1 (10 3/4 ounce) can condensed Cheddar cheese soup
1 soup can of milk
1 cup crushed potato chips

Heat oven to 350F.

Mix all ingredients except potato chips in casserole. Sprinkle with potato chips. Bake uncovered 30 to 40 minutes or until hot and bubbly. Yield: 4 servings.

TURKEY CASSEROLE

2 pounds Turkey, diced -- (or ground)
2 cloves Garlic -- minced
1 cup Onion -- chopped
1 cup Celery -- sliced
1 cup Mushrooms -- sliced
28 oz Tomatoes, canned -- Italian, chopped
7 ounces Green Chili Peppers -- mild (1 can)
1/2 teaspoon Oregano
1/2 teaspoon Basil
1 teaspoon Salt
1/2 teaspoon Black Pepper -- freshly ground
2 cups Zucchini -- sliced
1 cup Macaroni, cooked, spiral

In a large skillet, brown turkey, garlic, onions, salt & pepper and celery. Stir in mushrooms, chilies, spices and tomatoes. Simmer for 10- 15 minutes. On bottom of 9 x 13 baking pan (sprayed with non-stick cooking spray) spread
zucchini and spiral macaroni. Place turkey mixture on top. Bake at 350
degrees F. for 35 minutes. RF4RP (c) Kaylin White

TURKEY CASSEROLE II

3 tablespoons butter
2 tablespoons all-purpose flour
1 (5 ounce) can evaporated milk
1 cup cold water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1 cup cooked, diced turkey meat
1 cup shredded Cheddar cheese
2 cups leftover mashed potatoes
2 tablespoons butter
1 cup finely crushed herb-seasoned dry bread stuffing mix

1. Preheat oven to 350 degrees F (175 degrees C).

2. To Make Sauce: Melt 3 tablespoons butter in a saucepan over low heat. Add flour and stir until mixed. Slowly stir in evaporated milk and water, then season with salt, pepper and onion powder. Stir over low heat for 5 minutes; remove from heat.

3. Place turkey in a lightly greased 9x13 inch baking dish. Pour sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Melt 2 tablespoons butter and add to stuffing mix; sprinkle stuffing over top of casserole.

4. Bake, uncovered, in the preheated oven for 45 minutes. Makes 8 servings

TURKEY SOUP

1 turkey frame with meat attached
3 quarts water
2 large onions chopped in big pieces
salt and pepper to taste
1 - 16 oz. can of chopped tomatoes with juice
2 Tbsp. chicken bouillon granules
2 Tbsp. fresh chopped parsley
2 Tbsp. dried thyme
2 Tsp. oregano
1 cup chopped celery
1/2 cup chopped carrots
1/2 cup sliced fresh mushrooms
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1 cup chopped cabbage
1 cup uncooked rice (optional)

Break up turkey frame and place in very large pot. Add water, one chopped onion and salt and pepper. Bring water to a boil then cover pot, reduce heat and simmer for about 1 and 1/2 hours. Remove turkey frame and allow to cool. Remove meat from bones. Strain broth and discard pieces of bone and other little things you can't identify or just don't want to eat. Pour broth back into pot and add turkey meat, tomatoes with juice, chicken bouillon, parsley, thyme, oregano, the second onion and the veggies. Bring to a boil. Cover, reduce heat and simmer for about one hour. If you want to add rice, add it now and simmer for about 20 minutes or until rice is cooked.

TURKEY TETRAZZINI

7 oz. cooked spaghetti
1/2 cup butter
2 cups fresh sliced mushrooms
2 Tbsp. flour
2 cups chicken broth
3/4 cup half and half
salt and pepper to taste
3 Tbsp. dry sherry
2 Tbsp. chopped fresh parsley
3 cups cooked turkey, cut into bit sized pieces
1 cup grated Parmesan cheese

Melt butter in large pan and cook mushrooms until just tender. Add flour and, while stirring slowly, stir in chicken broth. Cook over medium heat while stirring until mixture starts to thicken. Remove from heat and add half and half, sherry, parsley and salt and pepper to taste. Add turkey and cooked spaghetti and mix well. Pour mixture into an ungreased 13 x 9 inch baking dish and sprinkle with grated Parmesan cheese. Bake in preheated 350 degree oven for 35 to 40 minutes.