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).

ALBACORE FETTUCINE
AMARETTO CHICKEN
ANZAC BISCUITS
APRICOT PINEAPPLE SQUARES
AREPAS
ARROZ CON GANDULE
ASIAN NOODLE BEEF BOWL
ASPARAGUS WITH PARMESAN
BACON PEPPER BREAD
BAKED APPLE DUMPLING PIE
BAKED CITRUS SWORDFISH
BEEF AND BEAN BURRITOS
BLACK EYED PEAS AND HAM
BLUEBERRY NUT BREAD
BOB ANDY PIE
CALICO CORKYS MARVELOUS MUD PIES
CANADIAN BACON IN SHERRY SAUCE
CHAMPAGNE SHRIMP AND PASTA
CHEESY APPLE BACON STRATA
CHICKEN FRICASSEE
CHILI POTATO DIPPERS
CHOCOLATE CHEESE ECLAIRS
CITRUS AND PINEAPPLE SALSA
CITRUS SALAD WITH CALIFORNIA AVOCADO
CROWN ROAST OF PORK STUFFED
DOUGH ENHANCER
FARMHOUSE BEEF CASSEROLE
FENNEL INFORMATION
FOXWOODS HULA SHRIMP
FRUIT SALAD
GARLIC ROAST OF LAMB
GREEN BURRITOS FISH TACOS
GROUND SIRLOIN ONE DISH CASSEROLE
HONEY FRY BREAD
HONEY LIME GLAZED CHICKEN
HONEY NUT LOAF
JALAPENO LIME CHICKEN
LIME MARINATED PORK TENDERLOINS
MAGIC SOUP MIX
MARCELLAS PORK CHILI
MEDITERRANEAN GARLIC CHICKEN
MEXI SHELLS
MEXICAN SOUP
ORANGE WILTED SPINACH SALAD WITH POR
PHILADELPHIA BURGER
PORK LOIN WITH FRUIT
PORK WITH RED RISOTTO
RANCH EGGS
RASPBERRY CRUMB CAKE
RIB ROAST WITH TAPENADE
ROAST CAPON WITH WILD MUSHROOM STUFF
ROAST INFORMATION
SAUSAGE CASSEROLE
SAVORY LENTIL SOUP
SLOW COOKED BEEF AND SAUSAGE LOAF
SLOW COOKED SOUR CREAMED POT ROAST
SMOKED CHEDDAR DAMPER
SMOKY HONEY BARBECUE SAUCE
SOUTHWESTERN SEAFOOD SALAD
THAI BRAISED BEEF WITH COCONUT MILK
TORTILLA SOUP
VEAL PARMIGIANA
WHITE CHOCOLATE RASPBERRY COOKIES
YOGURT CUPS

ALBACORE FETTUCINE

1 can (12oz) solid white Albacore tuna in water, drained
4 cups broccoli florets or 10oz package frozen broccoli cuts
1 cup part skim ricotta
1/2lb fettucine
1/3 cup grated Parmesan cheese
1/2 cup low fat milk
1/2 tsp garlic salt
1/2 tsp dried Italian seasoning
Salt/Pepper to taste

In a large pot of boiling water, cook broccoli until crisp-tender. Remove with a slotted spoon to serving bowl. Add fettuccine to same pot of boiling water and cook until tender. Drain and add broccoli. Stir in albacore tuna. In saucepan, combine remaining ingredients, stirring until sauce is smooth and heated through. Season to taste with salt and pepper. Pour sauce over pasta mixture and toss. Makes 5 servings.

AMARETTO CHICKEN
Serves 8 - 10

5 boned chicken breasts
3 Tbsp. flour
1 1/2 tsp. salt
1 1/2 tsp. ground pepper
2 tsp. paprika
1 Tbsp. vegetable oil
3 Tbsp. butter
1 1/2 Tbsp. Dijon mustard
1 can 6 1/4 ounce frozen orange juice
1 cup Amaretto

Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and sauté chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, at 350 F. for 45 minutes. this can be frozen and reheated later.

ANZAC BISCUITS

It's unclear whether the wives, mothers and girlfriends of troops developed ANZAC biscuits as a biscuit that would keep for a long time, so it could be sent to 'diggers' while overseas. The other theory is that the diggers developed the biscuits themselves, based on some of the ingredients they did have with them in the trenches. Regardless, ANZAC "bikkies" were a hit and became quite an industry in the First World War, as many groups, like the CWA, started baking and packing and sending the biscuits overseas to ANZAC troops.

1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tablespoons golden syrup ( Karo syrup or molasses)
1 tsp. bicarb soda (baking soda)
2 tsp. boiling water

Mix the flour, oats, coconut and sugar in a large bowl. Melt the butter over a low heat, then combine with the golden syrup.

Mix the bicarb soda with the water and add to the butter and golden syrup mix.

Then add all that to the oats, mix and combine well. When everything is all mixed, take little balls of the mix and pop them on a greased oven tray.

(It's important to leave a fair bit of space between the dollops so the biscuits can spread right out while cooking. You'll get great big biscuits this way, rather than one solid tray.)

Bake for 15 or 20 minutes in a moderate oven. Or for a shorter time if you like your ANZAC biscuits to be chewy in the middle.

Throw them on a wire rack to cool and keep them in an airtight tin.

APRICOT PINEAPPLE SQUARES

1 1/2 cups flour
1 teaspoon baking powder
1/2 cup butter or margarine
1 egg large, beaten
3 to 4 tablespoons milk
1 1/3 cups apricot-pineapple preserves
1 cup sugar
1/4 cup butter or margarine, melted
1 egg large
1 teaspoon vanilla extract
1 1/2 cups pecans chopped
1 cup coconut flaked

Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan or coat with
non-stick spray.

In a medium bowl, mix flour and baking powder. With a pastry blender or two
knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir
in beaten egg and milk until flour mixture is moistened. Press dough into
baking pan. Evenly spread preserves over dough to within 1/4 inch of all edges.

In a medium bowl, stir sugar, melted butter, egg, and vanilla until well blended. Stir in nuts and coconut. Spread over preserves in pan. Bake 35 to 45 minutes until top is browned. Cool pan on a wire rack. Chill before cutting into squares. Yield: 48 servings.

AREPAS

3 cups masarepa (a specially ground white cornmeal for arepas, available
in Hispanic groceries)
1-1 1/2 cups warm water (to make a stiff dough; depends on climate)
1 tsp. salt
1/2 lb. grated mozzarella cheese (yes, this is actually authentic)

Stir ingredients together, adding warm water to make a stiff, rollable dough. Roll out to 1/3 inch thick. Cut into rounds using a tumbler. Melt butter in a skillet on medium heat and add arepas. Cook until the bottom is lightly flecked with brown. Turn over and cook until flecked with brown on the other side. Set on a plate. Serve warm. (And no, you don't spread anything on them!)

ARROZ CON GANDULE
(pigeon peas and rice)

2 cups uncooked extra long grain white rice
3 1/2 cups hot water
1 6 ounce can tomato sauce
1 16 ounce can of pigeon peas
3 cloves of garlic mashed * (see note)
1/4 cup salt pork chopped course
1 medium onion chopped fine
1 teaspoon salt
1/4 teaspoon ground oregano (if using dried increase to 1/2 tsp)
1/8 teaspoon ground white pepper
6 saffron threads
dash of ground cumin (optional)


Wash and rinse rice until water runs clear, drain well and set aside.

In a heavy bottomed pot with a tight fitting lid, sauté salt pork, once fat has been rendered add the garlic, onion, oregano, white pepper, and cumin; sauté until onion is translucent.

Add rice, and sauté all, over high heat for 1 minute stirring constantly.

Add hot water, tomato sauce, saffron threads, salt and pigeon peas, stir to mix well bring to a boil and cook on high (stirring once after 2 minutes). Cook until water has reduced to level of rice. Reduced heat to low, cover and slow simmer for 5 minutes, then, remove from heat and let sit for 10 minutes.
Most important: DO NOT OPEN LID UNTIL DONE! Yield: 8 servings

ASIAN NOODLE BEEF BOWL

8 ounces udon noodles or spaghetti
2 (14 1/2 ounce) cans nonfat, lower-sodium beef broth
2 cloves garlic, minced
1 tablespoon minced ginger
1/4 to 1/2 teaspoon Asian chili sauce
1/4 cup reduced sodium soy sauce
3 tablespoons sherry
1 tablespoon honey
1 tablespoon sesame oil
12 ounces top round, cut into 1/4 inch thick strips
4 ounces shiitake mushroom caps, sliced
1 red bell pepper, thinly sliced
1 cup pre-cut shredded carrots
1/2 cup chopped scallions

Cook noodles according to package instructions, drain and set aside. In a large pot, bring the broth, garlic, ginger and chili sauce to a boil. Boil gently for 10 minutes. Meanwhile, mix soy sauce, sherry and honey in a bowl. Heat sesame oil in a large nonstick skillet over medium-high heat. Add beef and cook, stirring, 2 minutes, add mushrooms and cook, stirring, 2 minutes, add red peppers and carrots, cook, stirring 1 minute. Stir in soy sauce mixture and remove from heat. Add the beef mixture to the broth and stir in noodles. Use tongs or a slotted spoon to divide beef, noodles and vegetables among 4 bowls. Ladle soup into each bowl and top with scallions. Makes 4 servings.

ASPARAGUS WITH PARMESAN

500g (about 1 pound) asparagus spears
50ml (a couple ounces) water
dash of lemon juice
60 g (4 tbsp.) butter
40 g (3 tbsp.) Parmesan, grated

Trim asparagus evenly, peeling if required. Arrange neatly in a microwave dish. Add water and lemon juice. Cover with micro proof plastic wrap.

Cook 5-6 minutes until tender. Drain off water and lemon juice. Melt the butter, mix in Parmesan. Pour over asparagus and serve.

BACON PEPPER BREAD

7-1/4 cup unsifted flour
3 tbsp. sugar
2 tsp. salt
1 tsp. coarsely ground black pepper
2 pkg. dry yeast
1-1/2 cup milk
3/4 cup water
1/2 lb. bacon, crisp cooked and crumbled
1/3 cup reserved bacon fat
1 egg, at room temperature

Mix 2-1/2 cup flour, sugar, salt, pepper, and undissolved yeast. Heat milk, water and bacon fat to 120 - 130º F. Gradually add to dry ingredients, beat 2 minutes at medium speed. Add egg and 1 cup flour. Beat at high speed 2 minutes. Stir in crumbled bacon and flour to make soft dough. On floured board knead 4 - 5 minutes. Divide dough in half. Shape into 2 loaves. Place in 2 greased
8-1/2x4-1/2x2-1/2" loaf pans. Cover. Let rise in warm draft-free place until doubled, about 45 minutes. Bake at 375º F. for 30 minutes or until done. Remove from pans, cool on wire racks.

BAKED APPLE DUMPLING PIE

Pastry for a two-crust pie
1/4 cup currants, raisins or cranberries
1/4 cup walnut pieces, finely chopped
1/4 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
1/4 cup butter
1/4 cup firmly packed light brown sugar
1/4 cup raspberry preserves or raspberry syrup
4 Golden Delicious apples
1 egg yolk mixed with 1 tsp water
Sugar for sprinkling

Prepare the pastry and refrigerate it until firm enough to roll, about 1 hour. Preheat the oven to 400° F.

Combine the currants, walnuts, brown sugar and cinnamon in a small bowl and set aside.

Select an ovenproof skillet that measures 9 inches across the bottom and 11 to 12 inches across the top. (A cast-iron skillet works well and makes a home-style presentation.) Melt the butter in the skillet over medium heat, then stir in the brown sugar and raspberry preserves (or syrup). When the mixture is bubbling evenly over the surface of the pan -- 30 seconds or so -- remove pan from the heat.

Do not peel the apples; the peels will help them to hold together. Halve them top to bottom, however, and core each half. (A melon baller does a good job.) Spoon some of the currant-walnut mixture into each apple half, compacting it with a finger.

Quickly invert the stuffed apple halves and place the them cut side down in the skillet. You should be able to get 6 or 7 around the outside and 1 in the center. Finely dice the remaining apple half, if left over, and scatter the pieces between the apples. Sprinkle the leftover currant-nut mixture between the apples.

Roll out all of the pastry between two sheets of waxed paper into a 12-inch circle. After removing the top sheet of paper, invert the pastry over the apples, center it and peel off the other sheet of paper.

Lifting the edge of the pastry, either tuck the edge straight down along the inside of the pan or pinch it to crimp the edge. Poke two large vent holes in the pastry with a paring knife, twisting the knife to enlarge the holes slightly.

Lightly brush the pastry with the egg-wash and sprinkle surface with sugar. Place the pie directly on the center oven rack and bake for 20 minutes. Reduce the oven temperature to 375 degrees and bake until the top crust is golden brown, another 25 minutes.

Transfer the pie to a cooling rack and let cool for at least 30 minutes or to room temperature before serving. Makes 7 to 8 servings.

BAKED CITRUS SWORDFISH
You can use swordfish or salmon steaks but each should be about 1-inch thick and weigh about 5 to 7 ounces each.
Yield: 6 Servings

1 citrus barbecue sauce (recipe below)
6 swordfish steaks

Prepare Citrus Barbecue Sauce and set aside.

Heat oven to 450 degrees F. Place fish steaks in an ungreased rectangular baking dish, 13 X 9 X 2-inches.

Pour 1 cup of the sauce over the fish. Bake, uncovered, until the fish flakes easily with a fork, 20 to 25 minutes. Serve with remaining Citrus Barbecue Sauce.

Citrus Barbecue Sauce
Yield: 5 Servings

1 onion large, finely chopped
1 tbsp. ground red chilies
1/4 tsp. ground red pepper
1 ancho chili *
1 tbsp. vegetable oil
1 cup orange juice
1/2 cup lime juice
2 tbsp. sugar
2 tbsp. lemon juice
1 tbsp. fresh cilantro, snipped
1 tsp. salt

Combine ingredients in a bowl and whisk to incorporate.

* Ancho chili should be seeded and finely chopped.

BEEF AND BEAN BURRITOS

1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 14-oz. can refried beans
1 Tbsp. chili powder
2 tsp. cumin
2 tsp. oregano
1/2 cup ripe olives, sliced
2 Tbsp. fresh parsley, chopped
Hot sauce to taste if desired
1 cup sour cream
2 cups Monterey Jack cheese, shredded
1 cup picante sauce
8 - 10 large flour tortillas

Brown ground beef with onion and garlic. Drain fat. Add refried beans, chili powder, cumin, oregano, olives, parsley and hot sauce and stir thoroughly. Combine sour cream, cheese and picante sauce and set aside. Fill each tortilla with meat mixture and about two tablespoons of the cheese mixture and roll. Make sure you have some of the cheese mixture left over to top the burritos. Place burritos seam side down in a greased 13 x 9 inch baking dish. Top with remaining cheese mixture and bake for 25 minutes at 350 degrees.
BLACK EYED PEAS AND HAM

1 ham bone (preferably from glazed ham)
3 Tbsp. vegetable oil
1 large onion, diced
2 qts. water (or more as needed)
1 lb. dried black-eyed peas

If ham isn't glazed, also (optional):
1/2 tsp. pumpkin pie spice
2 Tbsp. honey

In large, heavy soup pot over Med-High heat, brown ham bone in vegetable oil
until bottom of pot is nicely coated with dark brown bits. Add onion and continue to sauté a minute or two until mostly translucent and golden on the edges. Add water to cover bone, along with spice and honey (if needed). Reduce heat to Medium and simmer 30 minutes or until ham is tender. Remove ham and allow to cool. Sort and rinse peas; add peas to pot. Simmer peas 45 min. to 1 hr. or until tender, adding water if needed to achieve desired consistency. Meanwhile, remove bits of ham from bone, chop, and add back to peas. Add salt to taste and serve with cornbread or jalapeno cornbread. Freezes and reheats great!

Note: You can make the whole dish ahead of time & reheat. Or, if you prefer, make the stock & return meat to it. Refrigerate or freeze at that point, then bring to a boil & add peas about 1 hr. before serving.

BLUEBERRY NUT BREAD

1 pt. blueberries, rinsed but not dried
3 cups + 3 tbsp. whole wheat flour, divided
2 cups sugar
1 cup chopped pecans
1 cup vegetable oil
4 eggs
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt

Preheat oven to 350º F. Coat two 9x5" loaf pans with nonstick cooking spray. In a medium bowl, combine damp blueberries and 3 tbsp. flour; toss to coat evenly. In a large bowl, combine remaining ingredients; mix well. Carefully stir in coated blueberries, then spoon mixture into loaf pans evenly. Bake for 55 - 60 minutes, or until a wooden toothpick inserted in center comes out clean. Allow to cool slightly, then move to a wire rack to cool completely. Serve, or cover until ready to serve

BOB ANDY PIE

"This an extremely old recipe for a simple but wonderful pie. Basically it is a spiced custard pie, but the beautiful thing is that it is made with ingredients that are usually always in your kitchen."

1 cup granulated sugar
1 cup packed brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
3 whole eggs
1 egg yolk
2 cups milk
2 Tbsp. unsalted butter, melted
1-1/2 tsp. vanilla
1 recipe pastry for 9" single crust pie

Preheat oven to 350F. In bowl, combine sugars, flour, cinnamon, cloves and
salt; add whole eggs and egg yolk, one at a time; mix well; stir in milk, butter and vanilla; pour into pie shell. Bake for 40-45 minutes (when side of pan is tapped, center should still wobble like gelatin); allow to cool on wire rack.

CALICO CORKYS MARVELOUS MUD PIES

1 1/2 cups flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1 cup sugar
1/2 cup sour cream
1 egg
1 teaspoon vanilla extract
1/2 cup red maraschino cherries pieces
Chocolate ice cream, softened

Turn on the oven to 375F. Lightly grease two cookie sheets with shortening.
In a medium bowl, stir together flour, cocoa powder, baking powder, baking
soda and salt with a wooden spoon; set aside.

In a small mixer bowl with the mixer at medium speed, beat butter or margarine until creamy. Add sugar and beat for 2 minutes or until fluffy, stopping mixer to scrape sides of bowl a few times.

Add sour cream, egg and vanilla. Beat at medium speed for 1 minute (mixture
will not look smooth), stopping mixer to scrape sides of bowl once or twice. Add flour mixture. Beat at low speed for 1 minute or until smooth. Drop 1 rounded tablespoonful of dough at a time onto cookie sheets, about 2 inches apart.

Lightly press 3 or 4 cherry pieces into the top of each cookie. Bake for 15 to 18 minutes or until the bottoms are brown. You can lift the edges with a pancake turner to see if the bottoms are brown. With the pancake turner, carefully lift the cookies off the cookie sheets and onto wire racks to cool completely.

Spoon about 1/3 cup ice cream onto the bottom side of one cooled cookie.
Carefully press another cookie on top, cherry-side up. Wrap the finished pie in foil and place in the freezer for at least 3 hours before serving. Continue making as many mud pies as you wish. These can be eaten straight from the freezer. Store any remaining cookies in a tightly covered container. Yield: 30 cookies

CANADIAN BACON IN SHERRY SAUCE

1 Tbsp (15 ml) vegetable oil
1 Tbsp (15 ml) all-purpose flour
1 cup (250 ml) beef stock
2 Tbsp (30 ml) sherry
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 - 1 1/2 lbs (425 - 675 g) Canadian bacon, sliced

Heat the oil in a saucepan over moderate heat and stir in the flour. Cook until medium brown in color, stirring frequently. Stir in the beef stock, sherry, thyme, salt, and pepper and bring to a boil, stirring frequently. Meanwhile, broil the Canadian bacon until lightly browned around the edges and heated through. Spoon the sauce over the meat and serve immediately. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

CHAMPAGNE SHRIMP AND PASTA

8 oz. angel hair pasta
1 tbsp. extra virgin olive oil
1 cup sliced fresh mushrooms
1 lb. medium shrimp, peeled and deveined
1-1/2 cup champagne
1/4 tsp. salt
2 tbsp. minced shallots
2 plum tomatoes, diced
1 cup heavy cream to taste
salt to taste pepper
3 tbsp. chopped fresh parsley garnish
freshly grated parmesan cheese

Boil a large pot of lightly salted water. Cook pasta in boiling water for 6 - 8 minutes or until al dente; drain. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 - 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with parmesan cheese.

CHICKEN FRICASSEE

3 1/2 to 4 pound roasting Chicken or fowl
1 onion, quartered
1 carrot, quartered
2 stalks celery
6 peppercorns
bouquet garni
salt

valoute sauce, made with
2 tablespoons butter,
2 tablespoons flour
1 1/2 cups chicken stock
2 egg yolks
1/4 cup heavy cream
pinch of nutmeg

For devil mixture
3 tablespoons butter
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon cayenne

For garnish
4 medium Tomatoes, halved
1 tablespoon chopped parsley

In this recipe, the dark meat is deviled to provide a contrast with the white meat and rich sauce.

Put the whole chicken in a kettle with vegetables, peppercorns, bouquet garni, a little salt and water to cover. Cover pan and simmer 45 minutes-1 hour for the roasting chicken or about 1 1/2 hours for the fowl, or until bird is tender and no pink juice runs out when thigh is pierced with a fork. Lift out the bird and reserve it. Boil the stock till it is reduced to 1 1/2 cups, strain it and reserve. Cut legs and thighs from the bird, cut each leg in half discarding the skin, and score the service of the meat. Cut the breast and wing meat into strips, discarding skin and bones.

To make the devil mixture: melt one tablespoon butter, add Worcestershire sauce, mustard, and cayenne, and spoon the mixture over the chicken legs.
Let stand at least 1 hour, turning the pieces from time to time. Make the valoute sauce using the strained stock. Simmer 2-3 minutes or until the sauce thickens slightly; do not boil or it will curdle. Add the nutmeg, season to taste and add the white chicken meat, cover and heat in a water bath for 10 to 15 minutes or until very hot. To finish the devil mixture: melt the remaining butter and fry the legs
over medium heat on all sides until golden brown. Take out, arrange on platter, spoon the white chicken sauce mixture down over side and keep hot. To prepare the garnish; fry the tomato halves in the pan over high heat until just browned and just cooked, season lightly and arrange on the platter. Sprinkle with parsley just before serving.

CHILI POTATO DIPPERS
WITH CHEDDAR JALAPENO DIP

Dippers
4 medium russet potatoes
2 Tbsp. olive or vegetable oil
1 tsp. chili powder
1/2 tsp. garlic powder

Cheddar jalapeño dip
1/3 cup sour cream
1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped tomato
1/4 cup finely shredded extra-sharp cheddar cheese
1 to 2 jalapeño chilies, seeded, finely chopped
2 Tbsp sliced green onions

Heat oven to 450° F. Line 15-by-10-by-1-inch baking pan with foil. Spray foil with nonstick cooking spray.

Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. Place in single layer in sprayed foil-lined pan.

Bake at 450° F. for 20 to 30 minutes or until tender and golden brown, turning once.

Meanwhile, in medium bowl, combine all dip ingredients except green onions; mix well. Sprinkle with green onions. Serve warm potato dippers with dip.
Makes 8 servings.

CHOCOLATE CHEESE ECLAIRS

3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons cocoa
1 tablespoon sugar
1 cup water
1/2 cup margarine or butter
4 eggs
Chocolate Cheese Filling -- (recipe follows)
Cocoa Glaze -- (recipe follows)

chocolate cheese filling
1/4 cup semisweet chocolate chips
1 (3 ounce) package cream cheese -- softened
1/3 cup packed brown sugar
1/4 cup milk
1/2 teaspoon vanilla
1 cup chilled whipping (heavy) cream

cocoa glaze
1 cup powdered sugar
2 tablespoons cocoa
2 tablespoons milk

Heat oven to 400F. Mix flour, cocoa and sugar. Heat water and margarine in
3-quart saucepan to a rolling boil. Stir in flour mixture. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs; continue beating until smooth. Drop dough by about 1/4 cupfuls 3 inches apart onto ungreased cookie sheet. With spatula, shape each into finger 4 1/2 inches long and 1 1/2 inches wide. Bake until puffed and darker brown on top, 35 to 40 minutes; cool.

Cut off tops; pull out any filaments of soft dough. Fill eclairs with Chocolate Cheese Filling; replace tops. Spread with Cocoa Glaze just before serving. Refrigerate any remaining eclairs. Yield: 8 servings.

chocolate cheese filling:

Heat chocolate chips in small heavy saucepan over low heat, stirring occasionally, until melted; cool. Beat cream cheese, sugar, milk and vanilla until smooth and creamy. Stir in chocolate. Beat whipping cream in chilled bowl until soft peaks form. Fold in chocolate mixture.

cocoa glaze:

Mix powdered sugar and cocoa. Stir in milk until smooth. If necessary, stir
in additional milk, 1/2 teaspoon at a time, until of desired consistency.

CITRUS AND PINEAPPLE SALSA
Wonderful on grilled fish.
Yield: 2 Servings

2 med. Oranges, peeled, sectioned, and chopped
1 cup Fresh pineapple, chopped
1 med. Jalapeno pepper, seeded and finely chopped
2 tbsp. Thinly sliced green onion
1 tbsp. Cilantro, snipped
1 tsp. Lime peel, shredded

Stir together oranges, pineapple, jalapeno pepper, green onion, cilantro, lime peel and dash salt in a bowl. Cover and chill for about 4 hours.

CITRUS SALAD WITH CALIFORNIA AVOCADO
Serves 6

3 6-inch corn tortillas
4 oranges
4 grapefruit
2 tablespoons honey
2 tablespoons raspberry vinegar
1 whole California avocado
6 fresh mint sprigs, Optional

Slice corn tortillas into very thin strips. Dry the strips by placing on a cookie sheet and baking in a preheated 225 degree F. oven for approximately 15 minutes. Set aside.

Grate the oranges to obtain approximately 2 teaspoons of orange rind for each serving. Set aside. Peel oranges and grapefruits section and seed. Set sections aside.

In large bowl mix honey, raspberry vinegar, orange and grapefruit sections. Add orange rinds and tortilla strips.

Toss all ingredients gently. Top with avocado slices and a sprig of fresh mint for garnish. Source: The California Avocado Commission
CROWN ROAST OF PORK STUFFED
WITH WILD RICE AND DRIED FRUIT
Makes: 12 servings

1 (8-pound) crown pork roast
Salt, pepper
1 pound wild rice
10 cups water
2 shallots, minced
1/3 cup dried cranberries
1 cup slivered dried pears (about 6 ounces)
1 teaspoon minced fresh rosemary
1 cup coarsely chopped walnuts
1/2 teaspoon red wine vinegar

Heat the oven to 300 degrees. Season the roast generously with salt and pepper and place it upside-down in a roasting pan, so it is supported by the rib bones. Roast 30 minutes, then turn the meat over and continue cooking to an internal temperature of about 140 degrees, about two hours.

While the roast is cooking, combine the wild rice, 1 1/2 teaspoons of salt and the water in a large saucepan and cook uncovered over medium-high heat until the rice is tender, about 45 minutes.

Drain the rice and return to the pan. Add the shallots, cranberries, pears and rosemary, cover the pan and let stand until the roast is ready.

When the roast is ready, add the walnuts to the wild rice, season to taste with salt and pepper and stir in the red wine vinegar.

Spoon as much of the rice filling as possible into the center of the crown roast, spoon some of the fat from the bottom of the roasting pan over the stuffing and return the meat to the oven. (Place the remaining wild rice stuffing in a baking dish alongside the roast.) Cook the roast to an internal temperature of 145 degrees, an additional 10 to 15 minutes.

DOUGH ENHANCER

4 cups Powdered Milk -- non-fat
3/4 cup Lecithin -- granules
3 tablespoons Vitamin C Powder -- (ascorbic acid)
2 teaspoons Ginger
3 tablespoons Cornstarch

Mix all ingredients together in a medium size bowl, with a wire whisk, until smooth. Store in labeled, tightly sealed glass jar.

To use: Add to bread-maker in amounts equal to yeast, with other dry ingredients. Bake bread according to recipe/manufacturer's directions.

How it works: The ginger makes the yeast act more swiftly, the ascorbic
acid (vitamin C powder) strengthens the gluten, and the lecithin aids the
oil in causing the strands of gluten to slip against each other more easily
so the dough can rise better. www.RealFood4RealPeople.com

FARMHOUSE BEEF CASSEROLE
(makes 6 servings)

olive oil cooking spray
1 small, about 4 ounces (120 g), Russet or all-purpose potato
1 cup (114 g) shredded low-fat mozzarella cheese
1 pound (480 g) extra-lean ground sirloin
1 medium yellow onion, chopped
2 cloves garlic, minced
1 14 1/2-ounce (435 g) can no-salt-added diced tomatoes with juice
1 tablespoon chili powder, or to taste
2 cups (140 g) shredded green cabbage
salt (optional)
freshly ground pepper to taste
1 to 3 tablespoons purchased taco sauce
6 slices pickled jalapeño chili peppers (optional)

Preheat oven to 375°F (190°C, Gas Mark 5). Lightly coat a 2-quart (2 l) casserole with cooking spray. Peel and grate the potato into a bowl. Stir in 1/4 cup (29 g) of the cheese. Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until potato is browned and crispy. Meanwhile, brown ground
sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat. Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste. Sauté, stirring, for a minute or two. If mixture seems too dry, add 1 tablespoon of the bottled taco
sauce, adding up to 2 tablespoons more, if needed, if mixture seems too dry. When potatoes are done, spoon beef mixture on top of potatoes. Top with
remaining cheese and jalapeño slices (if using). Bake for 25 to 30 minutes, until casserole is hot and bubbly. Serve at once.

FENNEL INFORMATION

Just a few years ago, fennel could only be found in Mediterranean markets. With its snowy white bulb and feathery green leaves, fennel has become today a familiar sight in the produce department.

Its fresh tasting, faintly licorice flavor is making fennel as popular here as it is in Italy, where fresh fennel is used as a palate cleanser between courses or before dessert as a "digestive aid". Thinly sliced, the bulb makes great munching-by itself or in a salad. Braised in chicken broth or simmered in cream, it makes a great side dish. And combined with other ingredients-in a soup or a salad-fennel earns its keep by adding its distinct but mild anise flavor.

Here are tips for preparing a fennel bulb and some ideas for using it:
- Cut stalks and leaves, reserving them, from the bulb. The peeled and sliced stems make excellent flavoring for stews and soups; the leaves may be snipped and used as a garnish.

- Remove and discard any bruised or discolored outer ribs from the bulb and trim the base.

- Cut the bulb in half. Remove wedge of tough core from each half. Leave the bulb halved, or quarter and chop.

- Raw fennel is delicious served as is, or with a little bowl of salt for dipping.

- Thinly sliced raw fennel dressed with a vinaigrette makes a simple salad. Add
sliced orange or halved seedless grapes.

- Quarter a fennel bulb and roast alongside a pork roast.

FOXWOODS HULA SHRIMP

For the pineapple dipping sauce:
3 oz. fresh pineapple
8 oz. sweet orange marmalade
2 Tbsp Dijon mustard
2 Tbsp prepared horseradish
2 leaves fresh basil, chopped

For the tempura batter:
1 cup all-purpose flour
1 cup rice flour (available at an Asian grocery or in the Asian section of a
supermarket)
3 eggs
1/4 cup vegetable oil
1/4 tsp salt
1 cup half-and-half
1 cup water

For the shrimp:
24 extra-large (16/20 count) raw shrimp, peeled and deveined
2 cups tempura batter
10 oz. sweetened coconut flakes
Vegetable oil for deep-frying

For the garnish:
4 pineapple tops
4 sprigs fresh parsley
2 fresh lemons, each cut in half

To make the sauce:
Chop half of the pineapple. Dice the rest. In a bowl, combine the pineapple with the marmalade, mustard, horseradish and basil. Whisk thoroughly.

To make the tempura batter:
In a mixing bowl, whisk together all batter ingredients until mixture is smooth and no lumps are present.

To make the shrimp:
Soak 24 (6 inches each) bamboo skewers in water for an hour. Insert the sharp end of the skewer opposite the tail of each shrimp. Make sure the shrimp is straight and the flat end of the skewer is right up against the top of the shrimp. Dip each shrimp in the tempura batter until coated, removing excess by lightly tapping on the sides of the bowl. Then dredge each shrimp in the coconut.

Heat vegetable oil in a deep fryer or deep frying pan to 350° F. Place the shrimp in the oil and fry until golden brown, about 3 minutes. Drain on paper towels.

To serve:
Place one pineapple top in the center of a dinner plate. Insert 6 skewers of fried shrimp into the base of the pineapple top. Fill a ramekin or small bowl with dipping sauce. Garnish with a sprig of parsley and a lemon half. Repeat to make 4 servings.

Note: You could also serve the shrimp on one large platter, with parsley and lemon around the pineapple.

FRUIT SALAD

2 avocados, peeled and diced
1 14-oz. can pineapple chunks
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 tomato, chopped
2 naval oranges, peeled and chopped
1 jicama, diced
Juice of 1 lime
1 jalapeno pepper, seeded and finely chopped
1/4 tsp. cumin

Combine all ingredients in a large bowl and refrigerate until ready to serve. [Jicama is a crunchy sweet fruit that has the consistency of water chestnuts. You can usually find them in the produce section of you local grocery store. However, if you cannot you may use sliced water chestnuts instead. We hope you can find the jicama because it really does have a unique flavor.]

GARLIC ROAST OF LAMB
Serves 6

4 lb. (2 kg) lamb leg
6 cloves garlic, peeled and sliced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh sage
1 tbsp fresh rosemary leaves Potatoes, sweet potatoes and pumpkin
Green vegetables to serve

Sauce:
1/2 cup red wine
1/2 cup water
2 tbsp honey Juice and rind of one orange
2 tsp grated fresh ginger

To prepare leg, pierce all over with the point of a sharp knife. Place garlic slices into slits. Place lamb leg in baking pan. Sprinkle with fresh herbs.

Bake in a moderate oven 350 deg. F. (180°C) for 2 - 2 1/2 hours. Add pieces of vegetables like after about an hour of cooking. Remove meat and vegetables from pan and keep warm.

To make the sauce, add wine and water to baking pan, stirring well. Boil over high heat. Add honey, juice and rind of the orange and ginger. Boil until thickened slightly, about 8 minutes.

Serve slices of roast lamb with vegetables and the sauce. Accompany with steamed green beans or broccoli.

GREEN BURRITOS FISH TACOS

10 Corn tortillas
10 Breaded fish fillets or 20 fish sticks
2 cups shredded cabbage
1 1/2 cups shredded cheese
1 or 2 avocados sliced or use guacamole
3/4 cup chopped cilantro
1 cup chopped tomato
1/2 cup chopped red onion
1 cup special sauce
lemon or lime wedges

Special sauce
1/2 cup mayo
1/4 cup catsup
1/4 cup vinegar
pepper to taste

Bake fish according to directions.

While fish is cooking prepare veggies, cheese and sauce. Lastly heat tortillas in a pan 2 or 3 at a time and set them in warmer. Serve immediately. Place 1 fish fillet or two fish sticks on tortilla then fill with toppings in the order above and lastly drizzle sauce. Do not leave off the sauce it is what makes the taco so good. A squeeze of lemon or lime finishes it off.

GROUND SIRLOIN ONE DISH CASSEROLE

2 lbs. ground sirloin (you can use ground beef)
1 onion, minced
2 Tbsp green pepper
1 10-ounce package frozen green beans
1 can cream of mushroom soup
1/2 soup can milk*
Mashed potatoes
1/3 cup shredded Cheddar cheese
Parmesan cheese

Brown meat, onion and pepper in vegetable oil. Cook beans according to directions. Place meat mixture and beans in 1-1/3 quart casserole. Pour mushroom soup and milk over the meat mixture. *(If mixture seems dry, you can add more mushroom soup and milk) Spread a layer of mashed potatoes over the top and then sprinkle cheese over potatoes. Bake at 350° F. until cheese has melted and the top is bubbly and brown.

HONEY FRY BREAD

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 cup honey
2 cups vegetable oil -- for frying

Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough. Turn out on lightly floured surface and knead until dough becomes elastic and smooth. Let rest for 10 minutes. Roll out 1/2 inch thick. Cut into squares, strips, or circles. Deep fry in very hot oil until golden brown. Drain on brown paper bags or paper towels. Drizzle honey in a very thin stream over bread and serve immediately. Sprinkle with a little cinnamon if desired.

HONEY LIME GLAZED CHICKEN

1/2 cup honey
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons seeded, minced jalapeño pepper
1 1/2 teaspoons minced garlic
6 bone-in chicken breast halves (about 3 pounds)

Combine all ingredients except chicken in small bowl until well blended. Place chicken in shallow baking dish; pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve remaining marinade. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center.

HONEY NUT LOAF

1/2 cup butter -- not diet
1/2 cup light cream
1/2 cup honey
3 teaspoons ground cinnamon
2 cups finely chopped nuts
3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 cups shredded carrots
1 tablespoon grated orange peel
1 cup vegetable oil
3/4 cup water
4 large eggs

Line 2 loaf pans (9 × 5 × 3-inches) with aluminum foil. Then grease the foil. In a saucepan combine butter, cream, honey and 2 teaspoons cinnamon. Bring to a boil and cook 1 minute. Stir in 1-1/2 cups finely chopped nuts. Cool mixture. Set aside. In a large mixing bowl, combine flour, sugar, soda, salt, 1 teaspoon cinnamon and nutmeg. Stir in carrots, grated orange peel, and 1/2 cup finely chopped nuts. Combine oil, water and eggs; add to dry ingredients. Mix only until dry particles are moistened. Place 1 cup batter in each pan, then top with 1/2 cup nut mixture. Cover with another cup of batter then 1/2 cup nut mixture again. Finally top with remaining batter. Bake in preheated 350-degree oven for 65-75 minutes. Center will crack and should feel dry to touch. Cool 15 minutes then remove from pan. Store overnight before slicing. To freeze, cool completely then wrap tightly; it will keep up to 4 months in freezer. This loaf will also keep in
refrigerator up to one month if tightly wrapped. makes 2 loaves

JALAPENO LIME CHICKEN
Serves 4 - 6

1/3 cup lime juice
1 1/2 tsp. liquid smoke
1 1/2 Tbsp. olive oil
1/2 tsp. cumin
1 tsp. salt
1/4 tsp paprika
4 pickled jalapenos, thinly sliced
4 boneless, skinless chicken breasts
1 cup uncooked long grain rice
1 medium tomato, seeded and chopped
1/4 tsp. ground turmeric
2 Tbsp. ground chicken bouillon

In a large ziploc bag combine lime juice, liquid smoke, olive oil, cumin, salt, paprika, and jalapenos. mix then add chicken and shake to coat. Marinate in the fridge overnight or for at least an hour. You can also freeze it now, for use later. Preheat boiler. Place chicken on boiler rack pour some of the marinade over the chicken. (add more marinade to each side when you turn it). Broil 2-3 inches away form heat for at least 3 minutes on each side. Continue and flip every 3-5 minutes until chicken in cooked through. Cook rice according to directions, add the chicken bullion to the water before boiling. this will allow the bouillon to cook into the rice for flavoring. after the rice is cooked, toss with tomato and turmeric. Serve with fresh lime slices as a garnish and extra flavor.

LIME MARINATED PORK TENDERLOINS

2 3/4-pound pork tenderloins
1/4 cup frozen limeade concentrate -- thawed
1 tablespoon oil
2 garlic cloves -- minced
1/2 teaspoon salt
1/4 teaspoon seasoned pepper blend

Butterfly each pork tenderloin by cutting lengthwise 3/4 of the way through tenderloin, being careful not to cut completely through. Open tenderloins; place in re-sealable food storage plastic bag or shallow nonmetal dish.

In small bowl, combine all remaining ingredients; mix well. Pour over tenderloins; turn to coat. Seal bag or cover dish let stand at room temperature for 10 minutes to marinate.

Line 13x9-inch pan with foil. Place tenderloins cut side up in foil-lined pan. Broil 4 to 6 inches from heat for 12 to 15 minutes or until pork is no longer pink in center, turning once. Cut into serving-sized pieces. 6 servings

MAGIC SOUP MIX

4 cups Instant dry milk powder
1 cup flour or 1/2 C. cornstarch
1 cup butter or white shortening

Combine dry milk, flour or cornstarch and butter or shortening in a large bowl. Use 2 knives to cut butter into small bits until mixture resembles cornmeal. Keep mix in tightly covered container in refrigerator. Makes 5 cups

Magic Cream Soup:
4 ups water
2 cups Magic Soup Mix
1 bouillon cube or 1 tsp. bouillon granules

One of the following:
3 potatoes, cooked and chopped, plus 1 Tbsp chopped onion
1 pkg. chopped spinach, cooked
1 pkg. chopped broccoli, cooked
1 can cream-style corn plus 1 Tbsp chopped onion

Combine water, Magic Soup Mix and bouillon in a saucepan. Stir over medium heat until slightly thickened. Add one of the above vegetables and cook until heated through. Season to taste and serve. Serves 6.

MARCELLAS PORK CHILI

1 to 3 jalapenos peppers
1 tsp oil
1 14oz. can diced tomatoes (undrained)
2 cloves garlic (minced)
1 & 1/2 lb. pork steak about 3/4 in. thick
2 tsp oil
1 Tbsp flour
1 3/4 cup water
1/2 tsp salt
1/2 tsp black pepper

In skillet, brown jalapenos in 1 t. oil until skins are blistered and brown. Remove from skillet, wrap in paper towels that have been dampened in cold water. Let stand to cool. Wearing plastic gloves, peel and halve peppers and remove seeds. Cut them up.

In a blender or food processor, combine peppers, tomatoes, and garlic. Blend till smooth (or just blended them together in a bowl with a potato masher, and again in the skillet).

Trim excess fat from meat and cut into 3/4 in. cubes. In skillet brown meat in 2 t. oil. Drain, sprinkle flour over meat and stir in. Add tomato mixture, water, salt and pepper. Bring to boiling, reduce heat, cover and simmer for 60 minutes or until pork is tender. It will thicken some as it cooks. Serve with rice. Makes 4 servings.

MEDITERRANEAN GARLIC CHICKEN
Serves 6 - 8

2 1/2 cups chicken broth
20 large garlic cloves
2 Tbsp. butter
1 Tbsp. olive oil
6 boneless skinless chicken breasts
1 lemon peeled, sliced thinly
2 Tbsp. white flour
2/3 cup white cooking wine
salt & pepper

In a medium sauce pan, bring the chicken broth to a boil. add garlic cloves, cover and simmer gently for 40 minutes.

Preheat the oven to 375. degrees. Heat the butter and oil in a skillet. Add the chicken breasts, cook on all sides until you have a nice golden color. put the breasts into a casserole dish. strain out the garlic cloves from the broth, saving the broth for later. Place the garlic and the sliced lemon on top of the chicken breast.

Add the flour to the fat in the skillet. Cook for one minute, stirring constantly. Continue to stir, add the broth. continue to stir and scrape the bottom of the pan, add the wine. cook- stirring constantly until the sauce has thickened and is smooth. season with salt and pepper to taste.

Pour the sauce over the chicken. cook in the oven for 30-45 minutes. Let the sauce stand for several minutes after baking to thicken, or reduce by boiling.
Anne serves this with lemon butter parsleyed potatoes or rice. www.copycat.com

MEXI SHELLS

18 uncooked jumbo pasta shells
4 (8 ounce) cans no-salt-added tomato sauce
2 tablespoons all-purpose flour
1 teaspoon chile powder
2 teaspoons ground cumin
3/4 pound extra-lean ground beef
1 small onion -- chopped (about 1/4 cup)
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 (4 ounce) can chopped green chilies -- drained
1 (15 ounce) can chili beans in sauce -- undrained
1 cup shredded part-skim Mozzarella cheese (4 oz)

Heat oven to 350F. Cook and drain pasta shells as directed on package. While
pasta is cooking, mix tomato sauce, flour, chili powder and 2 teaspoons cumin; reserve. Cook ground beef and onion in 2-quart saucepan over medium heat, stirring occasionally, until beef is brown; drain. Stir in 1 teaspoon cumin, the cilantro, green chilies and chili beans.

Pour 1 cup of the reserved tomato sauce mixture into ungreased rectangular
baking dish, 13 × 9 × 2 inches. Spoon about 1 1/2 tablespoons beef mixture
into each pasta shell. Place filled sides up on sauce in dish. Pour remaining tomato sauce mixture over shells. Sprinkle with cheese. Cover and bake 30 minutes. Let stand uncovered 10 minutes. Yield: 6 servings.

MEXICAN SOUP
4 slices bacon diced
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green pepper
1 clove garlic minced
16 oz. can refried beans
1/4 tsp pepper
1/4 tsp. chili powder
several dashes of hot pepper sauce ( optional)
14 1/2 oz chicken broth

Cook bacon until crisp. Add onion, celery, green pepper, and garlic. Cook covered over low heat, stirring occasionally until tender, not brown. Add remaining ingredients, bring to a boiling point. Top with grated cheddar
cheese, broken tortilla chips, sour cream, chopped tomatoes, if desired.

ORANGE WILTED SPINACH SALAD WITH PORK
4 servings

1/4 cup water
2 Tbsp. orange marmalade
2 Tbsp. white wine vinegar
4 tsp. low-sodium soy sauce
1 tsp. sesame oil
1/4 tsp. freshly grated ginger, or 1/2 tsp. ground ginger
1 2-lb. pork loin, trimmed of fat
1 small red bell pepper, cut 1/4-inch thick
8 cups torn spinach, washed
4 individual orange sections
3 Tbs. sesame seed

In a food processor combine the water, orange marmalade, vinegar, soy sauce, sesame oil, and ginger, and process until completely blended. Place pork loin in a sealable plastic bag and pour the sauce over the meat. Refrigerate overnight.

Preheat oven to 325 F. Remove pork from the marinade, reserving the
mixture, and place the pork in a baking dish. Bake covered for 1 to 1 1/4 hours or until a meat thermometer in the center registers 160-170 F. Remove the pork loin, and p lace the remaining marinade into a nonstick frying pan. Add the red peppers, and cook for 1 minute covered. Then add spinach to the pan and cook for an additional minute or until just wilted.

Serve on 4 individual plates as follows: place greens to cover the
bottom of the plate; arrange red pepper on greens, and add a 1/4-inch slice
of pork loin; top with a section of orange and sprinkle with sesame seed.

PHILADELPHIA BURGER

2 Tablespoons Worcestershire sauce, divided
4 Teaspoons Dijon mustard, divided
1 can (2.8 ounces) French fried onions, divided
1 pound ground beef
1 package (3 ounces) cream cheese softened
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon dried parsley flakes
4 Kaiser rolls, split

In a bowl, combine 1 Tablespoon Worcestershire sauce, 3 teaspoons mustard and half of the onions. Add beef; mix well. Shape into four patties. Grill until no longer pink. Meanwhile, in a small bowl, blend cream cheese, mushrooms, parsley and remaining Worcestershire sauce and mustard. Spread over the burgers; top with remaining onions. Grill 30 seconds longer or until the onions are golden. Serve on rolls.

PORK LOIN WITH FRUIT
NUTS, AND OTHER GOOD THINGS STUFFING

1 - 5 lb. pork loin roast, boned and butterflied by butcher
1 Cup dried cranberries, soaked in a good red wine (Merlot is good)
2 good sized leeks, white part only and about 1 inch of the light green, well
washed and sliced
1 large Pippin or granny smith apple, cored and diced into 1/4 inch dice
1 Cup toasted, chopped pecans
1/2 Cup toasted, sliced almonds
2 cups commercial Cornbread Stuffing mix
Chicken stock to just moisten stuffing
Fresh Sage, Rosemary, and Thyme

Pour dried cranberries into a small sauce pan, and pour wine over to barely cover. Bring to a boil and turn off heat. Let stand for at least 20 minutes.

To make the stuffing, melt some butter mixed with a little olive oil (about 2 Tbsp. each) in a large frying pan. Add sliced leeks, then apple, then nuts. Stir occasionally until leeks are well wilted and apple is softened (about 5 minutes). Add cranberries with the wine and stir. Pour in stuffing mix and stir. Add chicken broth to moisten. Let cool thoroughly.

Remove most of the fat from the pork roast. Spread pork out flat. If you can butterfly it yourself, do so. If you can't ask the butcher to do it for you when you buy it. Season lightly with salt, and generously with pepper. Lay whole sage leaves down the middle of the roast. Sprinkle chopped leaves of 2 or 3 springs each of Rosemary, and Thyme to taste over roast. Spread stuffing over roast, leaving about an inch at edges uncovered. Pat well to compact.

Roll roast and tie with butcher's string about every inch.

Roast on a rack for about 35 minutes per pound at 325°, or about 3 hours
for a 5 pound roast. Remove from oven and let stand for at least 20 minutes.
Cover loosely with foil to keep warm.

Meanwhile make sauce from pan juices, a little chicken stock, and some
wine, brought to a boil and stirred and reduced a little, about 5 minutes. There should be about 2 cups liquid. Thicken with about 2 Tbsp. flour mixed with 1 cup hot water. (Pour through sieve to avoid lumps.) Cook, stirring constantly, until thickened.

Slice roast and pour a little sauce over it. Pass the rest of the sauce
separately.

PORK WITH RED RISOTTO

6 pork cutlets
3 cloves garlic, finely chopped
zest of 1 lemon
1-tablespoon lemon juice
2 tablespoons olive oil

Red wine risotto
750ml (about 3 cups) chicken stock
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 leeks, thinly sliced
1 bulb fennel, cored and thinly sliced
300g (about 10 ounces) Arborio rice
350ml (about 1-1/2 cups) red wine, such as cabernet
75g (5 tbsp.) grated parmesan
30g (2 tbsp.) unsalted butter
1 teaspoon grated lemon rind

Place pork cutlets in a glass or ceramic dish, combine remaining ingredients, pour over pork and turn to coat, then cover and refrigerate for up to 2 hours.

For red wine risotto, have stock simmering in a saucepan. Heat olive oil in a separate saucepan, add garlic and leek and stir over low heat for 10 minutes until leek is soft, then add fennel and cook for another 2-3 minutes.

Stir in rice and cook over medium heat for 2 minutes until lightly toasted. Add half the wine and stir constantly over medium heat until wine is absorbed, then add remaining wine and stir until wine is absorbed.

Stir in chicken stock, 1/2 cup at a time, stirring constantly, allowing each addition to be absorbed before adding more stock, or until rice is tender and liquid absorbed.

Stir in Parmesan, butter and lemon rind, season to taste and mix until well combined.

Pan-fry cutlets for 3-4 minutes each side until golden and tender. Serve red wine risotto with a cutlet to the side.
A nice Cabernet to drink with this would be great, a 1999 Leasingham Bastion Cabernet Shiraz, or a 1999 Peter Lehmann Shiraz.

RANCH EGGS

6 slices bacon
4 green peppers
2 lg. Onions
4 tomatoes
1 clove garlic
1/2 tsp. Salt
1/4 tsp. Pepper
12 eggs
1/2 cUP cream
4 tbsp. Butter
6 slices bread, without crusts
4 tbsp. Butter
Salt & white pepper

In a large skillet sauté bacon. When crisp, remove and drain. In 4 tablespoons of bacon fat sauté gently seeded and cut into thin strips, green peppers and peeled and sliced thin onions. When vegetables are soft. Add skinned, seeded and quartered tomatoes, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook gently and when vegetables are very soft, mash them a little with a fork.
Set aside to keep warm. - EGGS Beat 12 eggs with 1/2 cup cream. In a skillet heat 4 tablespoons butter. Turn heat to low and add the egg-cream mixture. Stir over low heat until eggs are just set but not dry. Add salt and white pepper to taste. Presentation: Toast 6 slices bread without crusts. Butter lightly cut into triangles. Mound up eggs in center of warm platter. Sprinkle with chopped chives. Crumble bacon. Sprinkle over eggs. Arrange the pepper and tomato sauce in a
border around eggs. Place toast triangles around outside of platter.

RASPBERRY CRUMB CAKE
Spiced with cinnamon and mace, a delightful raspberry filling and crunchy almond topping...who could resist such temptation?

Filling:
2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh or frozen unsweetened raspberries
1 Tbsp lemon juice

Crust:
3 cups all-purpose flour
1 cup sugar
1 Tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground mace
1 cup cold butter
2 eggs
1 cup milk
1 tsp vanilla extract

Topping:
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup sliced almonds

In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon juice. Cool.

Meanwhile, in a bowl, combine the first six crust ingredients. Cut in butter until mixture resembles coarse crumbs. Beat eggs, milk and vanilla; add to crumb mixture and mix well. Spread 2/3 of mixture into a greased 13 x 9 x 2-inch baking dish. Spoon raspberry filling over crust to with 1-inch of the edges. Top with remaining mixture.

For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350° F. (175° C.) for 50 to 55 minutes or until lightly browned. Makes 12 to 16 servings.

RIB ROAST WITH TAPENADE
Makes: 8 servings

6 ounces pitted black olives
3 cloves garlic, divided
4 anchovy filets
3 sprigs rosemary, leaves removed
About 1/4 cup red wine
1 (3 1/2 to 4-pound) standing rib roast
Freshly ground pepper
3/4 cup fresh bread crumbs
1/2 teaspoon minced fresh rosemary
Olive oil, optional
12 baguette slices, toasted

Pulse the olives, two cloves of garlic, the anchovies and rosemary leaves in a food processor. Add just enough red wine to allow the mixture to form a fairly smooth paste.

Score the fatty sides of the rib roast in a diamond pattern, using a sharp knife to cut through the fat, but not into the meat.

Smear the top and both sides of the roast with the olive mixture, season generously with pepper and let it stand at room temperature 30 to 45 minutes to marinate. Reserve any leftover olive mixture.

Heat the oven to 300 degrees. Carefully transfer the rib roast to a shallow roasting pan, bone-side down. Disturb the olive smear as little as possible. Roast to an internal temperature of about 115 degrees. This will take about two hours.

In a food processor, pulse the bread crumbs, remaining clove of garlic and the 1/2 teaspoon of rosemary until the garlic is minced fine. Remove the roast from the oven and pat the seasoned bread crumbs over top. Spoon over some of the fat from the bottom of the pan and return the roast to the oven. (If there is very little fat, sprinkle about 1 tablespoon of olive oil over the crumbs.) Continue roasting to an internal temperature of 125 degrees, about 20 minutes more.

Remove the roast from the oven, cover it loosely with foil and let it stand an additional 15 minutes before carving. Use the remaining tapenade to smear on the toasted baguette slices and serve it alongside the carved roast, dipped in the juices.

ROAST CAPON WITH WILD MUSHROOM STUFFING
Makes: 6 servings

1/2 ounce dried porcini mushrooms
3/4 cup warm water
1 shallot, peeled
1/2 pound white mushrooms
Juice and minced zest of 1/2 lemon
3 tablespoons butter
Salt
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
Freshly ground pepper
1/4 cup cognac or other brandy (not fruit-based)
1 (8 to 10-pound) capon or roasting chicken

Cover the dried mushrooms with the warm water; set aside to soften, about 10 minutes.

In a food processor with the motor running, drop the shallot through the feed tube and chop until finely minced, 10 seconds. Scrape down the sides of the work bowl, add the white mushrooms and the lemon zest and pulse to mince them as well. Drain the dried mushrooms and squeeze dry, reserving the liquid to add to stock or soup. Add the softened mushrooms to the food processor; pulse to mince.

Melt the butter in a large skillet over medium-high heat. When the butter is sizzling, add the minced mushroom mixture. The mushrooms will almost instantly absorb all of the butter. Let them continue to cook, stirring frequently; after two or three minutes, they will begin to release their moisture. Season with 1 teaspoon of salt, thyme, rosemary and a generous grinding of pepper, and continue cooking until the moisture from the mushrooms has been reabsorbed and the bottom of the pan is completely dry when you drag a spoon across it, about five minutes. Add the cognac and lemon juice and cook until the mushrooms are completely dry again, about two minutes. Remove from the heat and cool. (The recipe can be prepared to this point as much as a day ahead and refrigerated, tightly sealed.)

Heat the oven to 400 degrees. Rinse the chicken inside and out with cold water and pat dry. Using your fingers, separate the skin covering the breast from the meat at the main cavity. Work your hand way underneath the skin until you have completely separated it from the breast meat up to the wishbone.

Carefully spoon the mushroom mixture into the pocket between the skin and the meat. As you work, press the skin with your hand to push the mushrooms all the way to the wishbone end of the breast. The mushrooms should completely cover the breast, forming a layer about 1/2- to 3/4-inch thick.

Truss the chicken: Cut a piece of kitchen twine 18 to 24 inches long. In the center of the twine, form a loop and wrap it around the knob of one drumstick. Pull the other drumstick tightly alongside, secure it with another loop and pull it tight. Take the two loose ends of the twine and wrap them snugly around the outside of the chicken so that they hold the wing tips to the breast meat. The twine should not be so tight that it cuts into the meat. Tie off the ends and cut any excess twine.

Generously salt and pepper the outside of the chicken and place it breast-side up on a rack in a low-sided roasting pan. Roast until a thermometer inserted in the deepest part of the thigh registers 160 degrees, 70 to 80 minutes. Remove the chicken from the oven and cover loosely with foil. Set aside for 10 minutes before carving. Carve as you would a turkey.

Note: When you remove this bird from the oven, you may be dismayed.

The skin over the breast will be dark, almost scorched-looking. Not to worry, that's the mushroom stuffing showing through. You'll find that the breast meat is incredibly moist and delicately scented with the flavor of the stuffing.

ROAST INFORMATION
PUTTING THE HEAT ON LEAN TIME ROASTS
January 8, 2003 Posted: 04:10:09 AM PST
By RUSS PARSONS, LOS ANGELES TIMES

A roast is the very image of a winter dinner. But lately you've probably been finding that the reality doesn't measure up. Too often, that roast, so monumental in appearance, is nothing but a giant disappointment. What should be glorious and juicy turns out to be only tough and dry.

The fault isn't with the cook, but the cooked. Beef and pork are now raised to have much less fat than before, and that can mean a disappointing dinner. Fortunately, it's a problem that is pretty easily solved by careful preparation, though it may take some retraining on your part.

To unravel this particular puzzle, we searched through hundreds of pages of scientific reports, then cooked about a dozen roasts. We roasted pork and we roasted beef. We cooked them to medium temperatures and rarer. We used ovens that were blazing and hot, or gentle and slow, and some in between -- starting high and finishing low.

What we found surprised us. Looking at the sliced roasts side by side, the differences were astonishing. You might never have guessed that the only thing different about their preparation was the oven temperature. And the secret to the most successful -- a moist, delicious holiday roast -- was a low temperature, for the finished roast and for the oven in which it's cooked.

Don't panic, we're not talking about serving Uncle Bert bloody rare roast beef. When cooked at the lower oven temperature for a slightly longer time, a roast cooked to 125 degrees (normally quite rare) came out looking more like a conservative medium-rare. The meat was firm and definitely cooked through, but still juicy and flavorful.

Meat cooked in a hot oven, on the other hand, was still slightly raw in the center -- even though it had been cooked to the exact same temperature.

So, what is the best temperature to use?

For the answer, we took three beef and three pork loins of roughly the same sizes and roasted them -- one each at moderately high heat (450 degrees), one each at moderately low heat (300 degrees) and one each straddling the fence (450 degrees turned down to 300 after 15 minutes).

When the roasts were done, we removed them from the oven and set them aside for 10 to 15 minutes to rest. This is standard practice for roasting, though it is often overlooked in the cook's rush to get dinner on the table. It is important because it allows the roast to finish cooking with the residual heat retained in the meat. The internal temperature will increase from five to 15 degrees during the rest, depending on the size of the cut (smaller cuts retain less heat).

Equally important, it allows the meat's juices, which have been driven to the center by the heat of cooking, to redistribute evenly through the roast.

We cooked the beef to an internal temperature of 125 degrees. After a 10-minute rest, it was at 135, on the rare side of medium-rare -- definitely moist and reddish pink, but the muscle fibers were set, not raw.

The pork we cooked to an internal temperature of 145 degrees (rising to 155 after the rest). This is somewhat lower than the current USDA standard of 160 degrees, but well above the minimum for safety. Pork needs to be held at 140 degrees for less than a minute to eliminate any threat of trichinosis.

SAUSAGE CASSEROLE

1 pound sausage
7 ounces Minute Rice (not cooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can of milk
1 onion - chopped
1 green pepper - chopped
1 pound Velveeta cheese

Brown sausage and drain. Add other ingredients and bake at 350 for
approximately 30 minutes.

SAVORY LENTIL SOUP
from Swanson(R)

1 tbsp. olive oil
1 bulb fennel, chopped (about 5 cups)
1 large onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
4 medium Italian plum tomatoes, chopped
2 cloves garlic, minced
1/2 tsp. crushed red pepper
1 bay leaf
1 lb. dried lentils, rinsed
2 boxes (32 oz. each) Swanson(R) Chicken Broth or Natural Goodness(TM)
Chicken Broth
2 cups coarsely chopped watercress

HEAT oil in saucepot. Add fennel, onion, carrot and celery and cook until tender.
ADD tomatoes, garlic, red pepper and bay leaf. Cook and stir for 2 min. Add lentils and broth. Heat to a boil. Cover and cook over low heat 25 min. or until lentils are done. STIR in watercress. Cook 2 min. Serve with freshly grated Parmesan cheese if desired. Serves 10.

SLOW COOKED BEEF AND SAUSAGE LOAF

1 Lb Ground beef
1 4 Oz Can Mushrooms -- with liquid
1/2 Lb Pork Sausage
1 Egg -- beaten
2 Cup Soft bread crumbs
1/2 Tsp Onion salt
3/4 Cup Celery -- about 2 stalks
1/4 Tsp Garlic salt -- fine chopped
1 Tbsp Horseradish

Mix all together in a lg. bowl. Shape, rounding the top. Place in slow
cooker/crockpot. Cook on LOW for 9-10 hrs. Yield: 8 servings.

SLOW COOKED SOUR CREAMED POT ROAST

2 slices bacon
3 pound chuck roast
3/4 cup chopped onion
1/4 cup water
1 teaspoon salt
1 bay leaf
1/4 teaspoon ground cumin
1/8 teaspoon black pepper -- freshly ground
1/2 cup sour cream
3 tablespoons flour
2 tablespoons fresh parsley -- snipped
1/2 teaspoon Kitchen Bouquet*
Hot cooked noodles

In a skillet, cook bacon until crisp; drain, reserving drippings. Crumble bacon; wrap and refrigerate. Trim fat from roast; cut roast in half to fit into slow cooker or crock pot.

In skillet, brown meat in bacon drippings; drain. Place in slow cooker.

Stir together onion, water, salt, bay leaf, cumin and pepper; pour over
meat. Cover; cook on LOW heat setting for 8 to 10 hours.

Remove roast; discard bay leaf. Skim fat from liquid; pour liquid into a
saucepan. Return roast to cooker; cover.

Blend sour cream and flour; stir into hot liquid. Cook and stir until thickened; DO NOT BOIL. Stir in parsley and Kitchen Bouquet. Season to taste. Serve meat garnished with bacon. Serve gravy over noodles Yield: 6 servings.
* Kitchen Bouquet is a browning and seasoning sauce usually used to darken
and flavor gravies.

SMOKED CHEDDAR DAMPER

Damper is bread the old bushies would cook in the ashes of their campfire, simple, water, flour and powdered milk. They would then find a small branch, at least 2cm thick, and wrap a lump of dough around the stick, to make a cylindrical shape and hold it over the fire to cook, slowly turning it so no side burned, or mound it into a big round loaf and bury it in the ashes. We did it as kids and when it was ready, would rip it off the stick, poke great dabs of butter down the center hole and finish it off with apricot jam. This version is my more civilized way of serving it.

375g (about 13 ounces)self-raising flour
1 tbsp. cracked black pepper
1 tbsp. fennel seeds
30g (2 tbsp.) butter
1/3 cup chopped fresh parsley
60g (4 tbsp.) grated smoked cheddar cheese
180ml (3/4 cup) milk
80ml (1/3 cup) water

Combine flour and pepper in a large bowl, rub in butter. Stir in parsley, fennel and cheese, then stir in milk and water. Turn dough onto a floured surface, knead until just smooth.

Place on a baking tray lined with a sheet of baking paper, press into a 15cm (about 6 inches) round.

Brush dough with a little extra milk, bake in moderate oven (180°C) (about 350 F) 40 minutes or until damper sounds hollow when tapped.



SMOKY HONEY BARBECUE SAUCE

1 cup honey
1 cup chili sauce
1/2 cup cider vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon minced garlic
2 drops liquid smoke (2 to 3 drops)

Combine all ingredients except liquid smoke in medium saucepan over medium
heat. Cook, stirring frequently, 20 to 30 minutes. Remove from heat; add liquid smoke to taste. Serve over grilled chicken, turkey, pork, spareribs, salmon or hamburgers. Makes 2 Cups

SOUTHWESTERN SEAFOOD SALAD
This salad is as delightful to the eye as it is to the palate. It can
be made the day ahead and served at room temperature, or make it at
the last minute and serve warm.

3 plum tomatoes, cored
1/2 cup (125 ml) dry white wine or water
2 bay (laurel) leaves
1/2 lb (225 g) shrimp, peeled and deveined
1/2 lb (225 g) scallops
2 cups orzo or other small pasta, cooked according to package directions and
drained
1 16-oz (450 g) can black beans, drained
1 cup (250 ml) cooked fresh or drained canned corn
2 Tbs (30 ml) fresh lime or lemon juice
2 Tbs (30 ml) chopped fresh parsley
2 Tbs (30 ml) chopped fresh cilantro (coriander leaves)
Salt and freshly ground pepper to taste
Cayenne pepper or hot sauce to taste (optional)

Cook the whole tomatoes in a dry skillet over high heat until blackened on all sides. Allow to cool, then discard the seeds and chop coarsely. Combine the wine and bay leaves in a skillet with a cover over moderate heat and bring to a simmer. Add the shrimp and poach covered until they are pink and firm to the touch, 5 to 8 minutes. Add the scallops and poach covered for an additional 2 to 3 minutes, just until the scallops are opaque and firm to the touch.

Remove the shrimp and scallops with a slotted spoon. Combine with the chopped tomatoes and the remaining ingredients in a large serving bowl. Serve warm or at room temperature. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

THAI BRAISED BEEF WITH COCONUT MILK
AND GINGER

2 1/2 lb boneless chuck roast
1 tsp salt
2 tsp ground coriander
1 tsp ground cardamom
1 tsp ground cumin
1 tsp ground red pepper
1 tsp ground turmeric
1 tsp freshly ground black pepper
2 tsp vegetable oil, divided
3 cups chopped onions
1 cup diced carrot
2 Tbsp minced peeled fresh ginger
4 minced garlic cloves
1 16-oz can chicken broth
1 1/2 cups light coconut milk
2 Tbsp sliced peeled fresh lemongrass, or 1 Tbsp thinly sliced lime rind
3 bay leaves
6 cups Chinese-style egg noodles (about 12 ounces uncooked)
1 cups chopped fresh cilantro

Trim fat from beef. Cut beef into 2-inch pieces. Combine salt through black pepper in a small bowl. Sprinkle 2 Tbsp of spice mixture over beef; reserve rest of mixture. Preheat oven to 325F. Heat 1 tsp oil in a large Dutch oven over medium-high heat. Brown beef; remove from pan. Heat 1 tsp oil in pan. Add onion, carrot, ginger, and garlic; sauté 8 minutes or until tender. Stir in broth. Return beef to pan. Add remaining spice mixture, coconut milk, lemongrass, and bay leaves. Bring to a boil. Cover and bake at 325F for 2 hours. Cook the
noodles. Remove beef from pan using a slotted spoon; shred, set aside, and keep warm. Bring vegetable mixture to a boil over medium-high heat and cook 10 minutes or until slightly thick. Discard bay leaves. Serve beef and vegetable mixture over noodles. Serves 6

TORTILLA SOUP

2 cups chicken broth
1 cup beef broth
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 14-oz. can tomato sauce
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. Worcestershire sauce
2 Tbsp. oil
2 Tbsp. fresh parsley, chopped
2 cups broken tortilla chips
1 cup Monterey Jack cheese, shredded
Salt and pepper to taste

Sauté garlic, onion, and fresh parsley in oil for several minutes. Add tomato sauce, chicken broth, beef broth and spices. Cook over low heat for 30 minutes. Add broken tortilla chips and cook for 5 - 10 more minutes. Ladle into bowls and top with cheese and fresh diced tomato. Serve it immediately so the chips don't get too soggy.

VEAL PARMIGIANA

2 cans (15 oz. each) tomato sauce
1 tbsp. butter or margarine, melted
1 tbsp. Worcestershire(r) sauce
1 tsp. dried oregano
1 tsp. dried basil
2 cloves garlic, minced
1/4 tsp. pepper
2 large eggs
1/4 tsp. pepper
2 lb. veal cutlets, cut into serving size pieces
4 cups soft bread crumbs (not store croutons)
1/2 cup olive oil
1/4 cup freshly grated parmesan cheese
1 pkg. (8 oz.) sliced mozzarella cheese

Combine first 7 ingredients in a saucepan. Cook over medium heat 5 minutes, stirring occasionally. Set aside. Combine eggs and pepper; beat well. Place cutlets between two sheets of plastic wrap. Flatten to 1/8" thickness using a meat mallet or rolling pin. Dip cutlets in egg mixture, then dredge in bread crumbs. Brown cutlets in hot oil 4 minutes over medium heat on each side. Place in a lightly greased 13x9" baking dish. Pour tomato sauce mixture over veal. Sprinkle with parmesan cheese. Cover and bake at 350º F. for 30 minutes. Uncover and top with mozzarella cheese. Bake 5 more minutes or until cheese melts. Makes 6 servings.





WHITE CHOCOLATE RASPBERRY COOKIES

8 ounces white baking bar
1/2 cup butter (no substitutes)
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white baking bar
1/2 teaspoon shortening

Grease a cookie sheet; set aside. Chop 4 ounces of the white baking bar; set aside. In a heavy small saucepan, melt 4 ounces of the white baking bar over low heat while stirring constantly; cool. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white baking bar until combined. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces of chopped white baking bar. Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet. Bake in a 375 F oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Store in an airtight container or plastic bag at room temperature for up to 3 days. Just before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam onto the top of each cookie. In a heavy small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes to firm chocolate. Makes about 48.

YOGURT CUPS
Serves 4
3/4 cup all-purpose flour
1/4 cup margarine or butter (1/2 stick) -- softened
3 tablespoons powdered sugar
2 teaspoons cold water (2 to 3 teaspoons)
1 1/3 cups yogurt (any flavor)
Fresh fruit

Heat oven to 375F.

Mix in medium bowl with fork until crumbly:
3/4 cup all-purpose flour
1/4 cup (1/2 stick) margarine or butter, softened
3 tablespoons powdered sugar

Sprinkle in, 1 teaspoon at a time, stirring to make a dough:
2 to 3 teaspoons cold water

Press about 3 tablespoons of the dough in bottom and up side of each
6-ounce custard cup to within 1/2 inch of top.

Bake 10 to 12 minutes or until golden brown. Cool 10 minutes. Adult help:
Carefully remove shells from custard cups with small metal spatula to wire
rack. Cool completely.

Spoon evenly into shells:
1 1/3 cups yogurt (any flavor)

If you like, top with:
Fresh fruit