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AGGRESSION COOKIES
APPLE BARREL CHICKEN
APPLE CLAFOUTI
APRICOT NUT BREAD
ARROWROOT INFORMATION
BAKED FRUIT N ANNY
BAKED PINEAPPLE CRISP
BARBECUED QUAIL
BEEF CURRY IN A HURRY
BEEF ROLL UPS
BERRY BUNDT CAKE
BERRY MINI BREADS
CAJUN CAFES BOURBON CHICKEN
CAULIFLOWER ZUCCHINI TOSS
CHEESE STEAK PIZZA
CHEESE STUFFED PORK CHOPS
CHICKEN AU GRATIN
CHICKEN WITH CREAMY APPLE SAUCE
CHOCOLATE CHIP SHORTBREAD COOKIES
CLAMS CASINO
CRABMEAT SPREAD
DECADENT PIE
DIABETIC SIZZLING SHRIMP
DILL PICKLES BY THE JAR
EGG RING SALAD
ESPRESSO PRALINE TORTE
FISH PARMESANA
FRESH STEAMED BROCCOLI WITH GARLIC
FRESH VEGETABLE SALSA WITH BAKED TOR
FRUIT MEDLEY PIE
GARBURE BASQUAISE
GARLIC AND POTATO SOUP
GARLICKY PORTOBELLO MUSHROOMS
GINGERBREAD COOKIES
GRILLED FLANK STEAK WITH AIOLI
KAHLUA ORANGE NUT CAKE
LEMON COTTAGE CHEESE PANCAKES
LINGUINE WITH RED PEPPER SAUCE
MACARONI PIZZA
MAPLE GLAZED HAM
MAPLE OATMEAL BREAD WITH ALMONDS
MEXICAN CORN PIE
NEVER FAIL MEATLOAF
NEW POTATOES WITH ROASTED GARLIC
NIGHT CAP COFFEE MIX
PARMESAN CHICKEN
PINA COLADA CHICKEN
PINEAPPLE ORANGE CAKE
PINEAPPLE PUFF WITH SLIVERED ALMONDS
POPPY SEED DRESSING
POT ROAST WITH GRAVY and VEGETABLES
ROAST PORK AND BREAD DUMPLINGS
RUSSIAN BEEF AND CABBAGE STEW
SAUTÉED CARROTS AND PARSNIPS
SEAWARDS PORK CHOPS
SKILLET CHICKEN AND BROCCOLI
SOUR CREAM CHOCOLATE CHIP CAKE
THAI TOMATO SOUP
THE BEST GARLIC BREAD
THE OLYMPIA
TUNA TWIST SALAD
VANILLA SHRIMP
ZUCCHINI BEEF SKILLET


AGGRESSION COOKIES

1 cup flour
1 cup brown sugar
1 tsp. baking powder
1 cup margarine, softened (two sticks; not the tub type, which is mainly oil)
2 cup oatmeal

Dump all ingredients into a bowl. Mix well with your hands. Roll into 1 inch balls. Place on a greased cookie sheet. Pound each ball flat. Bake at 350 degrees for 10 to 12 minutes.

APPLE BARREL CHICKEN
Serves 4

1 tablespoon vegetable oil
2 large chicken breasts boned and halved or 4 smaller ones
1/4 cup cake flour
1 granny smith or Macintosh apple, peeled and sliced
1 bell pepper, sliced thinly
1/2 cup apple liquor
1 cup apple cider
one cinnamon stick
3 cloves
Salt and Pepper

Warm the oil in a large sauté/frying pan. Split chicken breasts and shake in a bag along with cake flour and a little salt and pepper. Sauté fillets along with peppers over medium high heat. Salt and pepper them. Turn and brown on the other side, then reduce heat, add the apples, cover and cook until almost done.

Don't over cook them, or they will be dry and tough.

Remove chicken, apples and peppers from pan, add apple liquor and stir up all the cooked-on bits from the pan. Add cider and spices, cook till reduced by half. Strain sauce and return chicken, apples, peppers and sauce to pan.

Cook a few more minutes until sauce has thickened and chicken is heated through. Serve with apples and peppers over the chicken.

APPLE CLAFOUTI

1 large cooking apple, peeled, cored and cut into thin wedges
1/4 cup raisins or cranberries
2 tablespoon brown sugar, packed
1/4 teaspoon ground cinnamon

1 1/4 cup skim milk
1 tablespoon oil
1/2 cup frozen egg product, thawed - or use fresh eggs, stirred
1 teaspoon vanilla
1/3 cup whole wheat flour
1/3 cup flour (white)
1/4 cup sugar
1/4 teaspoon cinnamon

Over lap apple wedges in circle in bottom of well greased 9 inch glass pie plate.
Sprinkle with raisins , brown sugar and cinnamon. Beat milk, oil, egg product and vanilla in a medium bowl. Add both flours, sugar and cinnamon. Beat until smooth. Pour batter over apple layer. Bake in center of 375 F. oven for 40 minutes, until set and golden brown. Cut into 6 wedges.

APRICOT NUT BREAD

3/4 cup water
3/4 cup chopped dried apricots
1/3 cup raisins
3/4 cup brown sugar
3 tbsp. cooking oil
1 egg, slightly beaten
1/2 cup chopped nuts
1-1/2 cup unsifted flour
1 tsp. soda
1 tsp. salt

Combine water, apricots and raisins in 2-cup glass measure. Microwave for about 2 minutes on High or until boiling. Combine brown sugar, oil, and egg; mix well. Stir in fruit mixture and nuts. Add remaining ingredients; stir. Pour into 9x5" glass loaf dish. Microwave for 6-8 minutes on 50% power. Microwave for 3 - 3-1/2 minutes on High, or until toothpick inserted near center comes out clean.

ARROWROOT INFORMATION

Some (especially dessert) recipes call for arrowroot instead of cornstarch or flour. The result is very smooth and quite clear thickening. What are the correct amounts when substituting it for cornstarch or flour. Are there any drawbacks? Where does arrowroot come from and what are its nutritional values or negatives?

Arrowroot is the ground root of a tropical plant called, by some strange coincidence, arrowroot. As you point out, it becomes clear when cooked and is absolutely tasteless. It has more thickening power than both flour and cornstarch, and the recommended rate of substitution is one measure of arrowroot for two measures of flour, and two measures of arrowroot for three measures of corn-starch (i.e. two teaspoons for one tablespoon). Like cornstarch, it should be mixed with a cold liquid before being added to a dish. Some English and older American recipes refer to "arrowroot flour" which is the same product and can be found in most supermarkets (look in the spice section), health-food stores, and Asian specialty shops. Arrowroot is said the be easier to digest than wheat flour, and the only (probably) negative is that a mixture thickened with arrowroot can become thin again if stirred too much.

BAKED FRUIT N ANNY
(Red Maple Inn, Spencer, MA)

2 large apples, sugar, cinnamon
1 cup flour
1 cup milk (whole or skim)
6 eggs
6 tablespoons butter (or margarine)
1 dash of salt

Heat oven to 450 deg. F; melt butter and pour into 13"x9" glass baking dish. Blend in "blender" or "mixer" eggs, milk, and flour until smooth. Pour into baking dish. Add sliced apples coated with cinnamon and sugar. Bake for 18 minutes. NO PEEKING! Serves 4-6. Serve with maple syrup or jelly or just eat plain.

BAKED PINEAPPLE CRISP

1 fresh pineapple, peeled, cored and cubed
1/4 cup coconut rum
1/4 cup brown sugar
1/4 cup flour
1/3 cup butter
4 large white chocolate/macadamia nut cookies, crumbled
1/3 cup flaked coconut

Combine pineapple cubes and rum in a baking dish and toss. Combine sugar and flour and butter until mixture is crumbly. Add crumbled cookies and coconut. Sprinkle over pineapple and bake for 30 minutes at 400 degrees. Serve with vanilla ice cream.

BARBECUED QUAIL

1 cup scallions, finely chopped
1/4 cup honey
2 tbsp. Worcestershire Sauce
4 large cloves of garlic, minced
1 tbsp. dry mustard
2 tsp. Ancho chili powder
1 cup Chablis
Sea Salt and fresh ground black peppercorns
4 each 4-5 ounce semi-boneless quail (or any other white meat)

Combine all ingredients except the quail and heat in a saucepan for about 15 minutes over medium heat. Remove from heat and cool to room temperature.

Place the quail in a non-reactive baking dish and pour about 2/3 of the sauce over them. Reserve the rest for basting while grilling.

Marinate for about 30 minutes at room temperature and then grill for about 3-4 minutes on each side. Remove when flesh is firm and juices run clear from the leg when pierced.

Remember to baste a couple times while grilling. Serve at once.

BEEF CURRY IN A HURRY
WITH CHEESE CORN BREAD TOPPING

3 tablespoons butter or margarine
1/2 cup chopped onion
1 clove garlic -- minced
1 1/2 pounds stew meat -- cut in 1/2-inch cube
1 1/2 cups water
1/2 tablespoon curry powder
1 teaspoon salt
1/2 cup raisins
1/4 cup water
1 tablespoon all-purpose flour
1 medium apple -- peeled and sliced
1 (10 oz.) pkg. peas and carrots, frozen
1 (10 oz.) pkg. corn muffin mix
1 cup cheddar cheese -- cubed

Melt butter in large skillet over medium heat; sauté onion and garlic until tender. Add meat and brown. Blend curry powder and salt into 1 1/2 cups water; add to skillet along with raisins. Cover and simmer for 20 minutes or until meat is tender.

Blend flour and 1/4 cup water until smooth. Gradually stir into meat mixture. Bring to boiling point, stirring constantly. Add apple. Turn into 2-quart casserole. Arrange peas and carrots over meat mixture.

Prepare corn muffin mix according to package directions. Fold cheddar cheese cubes into batter. Arrange batter to make strips over casserole. Bake in preheated 425F degree oven 12-15 minutes until cornbread is done. Serves 6

BEEF ROLL UPS

4 packages of Buddig thin sliced beef
2 bars of Philadelphia cream cheese, softened
2 tablespoons of horseradish
1 small onion, minced
dash of Worcestershire sauce
pinch of salt

Mix the cream cheese, horseradish, onion, Worcestershire and salt until well
blended. Mixture should be thick, but creamy and spreadable. If not, add a
little bit of mayonnaisse for consistency. Spread about a teaspoon of the mixture onto one slice of the beef, then roll it up into a little log. Repeat until all the beef is used up. Chill if possible... but they are fine as is, too.

BERRY BUNDT CAKE

5 eggs
1 2/3 cups (415 ml) sugar
1 1/4 cups (310 ml) butter at room temperature
2 Tbsp (30 ml) kirsch, Grand Marnier, or water
2 1/2 cups (625 ml) all-purpose flour
3 cups (750 ml) mixed berries such as raspberries, blueberries, blackberries, or
chopped strawberries
1 tsp (5 ml) baking powder
Powdered (confectioner's) sugar for garnish

Blend the eggs and sugar with an electric mixer. Add the butter and liqueur and beat until light and fluffy. Toss the berries with 2 tablespoons (30 ml) of the flour to coat well. Add the remaining flour and baking powder to the egg mixture and beat until the batter is smooth. Fold in the berries and pour the batter into a greased and floured 9-inch (23 cm) Bundt or tube pan. Bake in a preheated 325F (165C) oven until a toothpick inserted in the center comes out clean, about 1 hour. Remove from the oven and cool for 20 minutes before removing from the pan. Allow to cool completely on a wire rack and dust with powdered sugar immediately before serving. Serves 10 to 12.
Bon appetit from the Chef at World Wide Recipes

BERRY MINI BREADS

1/2 cup butter, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5 3/4x3x2 inch loaf pan. Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 4 loaves.

CAJUN CAFES BOURBON CHICKEN

1 1/2 lbs chicken thighs, skinless and boneless, cut in bite-sized chunks
2 tablespoons teriyaki sauce
1/2 teaspoons Worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons powdered ginger
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice, divided use
1/2 cup bourbon
1/4 cup water

Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar,
1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour
1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours, or best overnight. Save remainder sauce and refrigerate.

Braise chicken with marinade on medium-low heat until cooked. Remove from
frying pan.

In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of
white grape juice and 1 tablespoon of sugar with 1/4 cup water. Bring to a simmer and stir until sugar is devolved. Add chicken to sauce and stir until chicken is coated and its ready to serve. Yield: 6 servings.
Source: "CopyKat Recipes at http://www.copykat.com"

CAULIFLOWER ZUCCHINI TOSS

Add 1 inch of water to pan.
Bring 2 c cauliflowerets to a boil
Reduce and simmer 5 to 8 minutes until crisp
Rinse and drain place in bowl

Add 2 cups sliced zucchini
1/2 cup green onions chopped
1/2 cup pitted olives halved and toss

In a jar combine
1/3 cup oil
1/4 cup orange juice
2 Tbsp vinegar,
1 tsp tarragon,
1 tsp orange peel and season to taste

Shake well and pour over mixture toss to coat. Refrigerate at least 2 hours.

Before serving toss with 8 cups salad greens torn.







CHEESE STEAK PIZZA
8 Slices

1 pound ground beef
1 medium onion, sliced into thin rings
1 small green or red bell pepper, cut into thin strips
1/2 teaspoon salt
1/2 teaspoon black pepper
One 12 inch prepared thick pizza shell
2 cups shredded mozzarella cheese

Preheat the oven to 400 F. In a large skillet, cook the ground beef, onion, and bell pepper over medium high heat for 5 to 7 minutes, or until no pink remains in the beef and the vegetables are fork tender.

Drain the liquid from the skillet then stir in the salt and black pepper. Place the pizza shell on a pizza pan or baking sheet and spread the beef mixture over it. Sprinkle with the cheese and bake for 8 to 10 minutes, or until heated through and the cheese is melted.

OPTIONS: Be creative with whatever ingredients you have on hand. Substitute with your own favorites and personalize this to create your own version of Cheese "Steak" Pizza.

CHEESE STUFFED PORK CHOPS

1 tbsp. chopped oil-cured sun-dried tomatoes
1 scallion
4 boneless loin pork chops, about 1/2" thick (1-1/2 lb. total
3/4 cup shredded Swiss or Fontina cheese
2 tbsp. dried bread crumbs
1 tbsp. grainy mustard
1 tbsp. olive oil

Drain sun-dried tomatoes and chop enough to measure 1 tbsp. Chop scallion. With knife, cut a pocket horizontally in each pork chop, cutting from bone side to fat side. Do not cut through. Shred enough cheese to measure 3/4 cup. In a small bowl, stir together cheese, tomatoes, bread crumbs, mustard, and scallion. Spoon some of stuffing into pocket of each chop and secure opening with a wooden toothpick. Press down on chop to even filling. In a large nonstick skillet, heat olive oil over medium-low heat until hot. Add chops without crowding, and cover. Cook for 5 minutes. Turn chops, cover, and cook for 5 minutes more. Turn again and cook, uncovered, for 2 minutes, or until cooked through and juices run clear when pricked with a fork. Remove skillet from heat. Makes 4 servings.

CHICKEN AU GRATIN

3 pounds broiler chicken
6 cups water
1 tablespoon salt
1 bay leaf
1 pinch thyme
2 sprigs parsley
4 peppercorns
1 celery stalk
1 onion -- studded with 1 whole clove (the spice, not garlic)
2 tablespoons heavy cream
4 cups cooked rice -- kept warm
3 egg yolks
2 tablespoons Swiss cheese -- grated

In Dutch oven, combine water, salt, bay leaf, thyme, parsley, peppercorns, celery, and onion studded with a clove. Bring to boil. Add chicken. Bring again to boil. Cover and simmer gently 1 1/2 hours, or until meat is very tender. Remove chicken and bone it. Reserve 1 cup cooking liquid.

Place rice in heated ovenproof casserole. Arrange chicken on top of rice. Keep warm.

In small, heavy saucepan, cook reserved cooking liquid. Bring to boil. Blend sauce with egg yolks. Off fire, add cheese. Mix well. Pour over meat. Dot with butter. Broil under broiler flame until top is well browned. Yield: 4 servings.
THE ART OF FRENCH COOKING by Fernande Garvin Published by Bantam Books, Inc. (c) 1958

CHICKEN WITH CREAMY APPLE SAUCE

4 - 6 boneless chicken breasts
1 tsp. salt
1 tsp. ground pepper
1 tsp. dried thyme
2 Tbsp. olive oil
3/4 cup apple cider
2 cups thinly sliced Gala or Braeburn apples
1 cup Half and Half

Sprinkle each chicken breast with salt, pepper and thyme. Heat oil in a skillet and cook chicken breasts on each side until juices run clear. Remove chicken from skillet and cover to keep warm. Add apple cider to pan and cook over medium heat for several minutes. Add apples and Half and Half and cook over low heat until tender. Place chicken on a serving platter and pour sauce over. Serve this over hot rice or pasta.

CHOCOLATE CHIP SHORTBREAD COOKIES

1 cup margarine or butter -- softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 cup miniature semisweet chocolate chips

Heat oven to 350F. Mix margarine and brown sugar in large bowl until well
blended. Stir in flour. Stir in chocolate chips.

Roll dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2-inch thickness with greased bottom of glass dipped in sugar. Bake 12 to 14 minutes or until set. Cool slightly; remove from cookie sheet. Yield: 36 cookies

CLAMS CASINO

36 littleneck clams
1/3 cup parsley, chopped
12 slices bacon, cut into 1-inch squares
1/2 cup butter
1 cup dry white wine

Shuck the clams and place each one back onto one of the shells; and reserve the juices in a small saucepan. Sprinkle some parsley over each clam. Place a square of bacon on each clam, followed by a slice of butter. Pour a small amount of wine over each clam. Place clams on a baking dish and bake for 12 minutes at 450 degrees. While clams are baking, heat juices until slightly thickened. Remove clams from oven and pour a small amount of juice over each clam. Serve hot.

CRABMEAT SPREAD

1 lb. crabmeat, drained
3 tsp. lemon juice
2 pkgs. (8 oz.) cream cheese, softened
1-1/4 cup mayonnaise
2 tbsp. finely chopped onions
2 tbsp. horseradish
3 tbsp. finely chopped celery
to taste salt (about 1/3 tsp.)
4 tbsp. catsup

Soften cream cheese to room temperature. Mix all other ingredients except crabmeat and cream. cheese. Add cream cheese and mix thoroughly. Add crabmeat and mix again. Put into mold and refrigerate several hours. Unmold carefully onto a bed of lettuce. Serve with crackers. Makes 4 servings.

DECADENT PIE

3/4 cup packed brown sugar
3/4 cup corn syrup
4 squares semi-sweet chocolate
6 tablespoons butter
3 eggs
1 1/3 cups flaked coconut
1 cup chopped pecans
1 unbaked (9-inch) pie shell
1 3/4 cups thawed whipped topping
1 tablespoon bourbon (optional)
Chocolate shavings (optional)

Heat oven to 350 degrees F. Microwave brown sugar and corn syrup in large
microwavable bowl on HIGH 4 minutes or until boiling. Add chocolate and butter. Stir until chocolate is completely melted. Cool slightly.

Add eggs, one at a time, beating well after each addition. Stir in coconut and pecans. Pour into pie shell. Bake 1 hour or until knife inserted 1 inch from center comes out clean. Cool on wire rack.

Combine whipped topping and bourbon; spoon or pipe onto pie. Garnish with chocolate shavings.

DIABETIC SIZZLING SHRIMP

1/8 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne
2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 pounds peeled and de-veined shrimp
1 tablespoon olive oil
1 cup diced tomato
1/4 cup chopped scallions
1/4 cup cilantro, chopped

Combine black pepper, cayenne, cumin, paprika, garlic powder and salt in a bowl. Toss the shrimp thoroughly with the spice mixture until they are evenly coated. Heat oil in a large nonstick skillet over medium high. Add shrimp in a single layer and cook 2 minutes on each side, or until slightly pink. Add diced tomato and cook, stirring, another minute. Add scallions and cilantro, stir, and remove from heat. Makes 4 servings.

DILL PICKLES BY THE JAR

1 qt. small fresh cucumbers
4 heads fresh dill
2 cloves garlic

Brine:
1/2 cup cider vinegar
1-1/2 cup water
2 tbsp. plain salt (non-iodized)

Combine vinegar, water and salt. Bring to boil. Remove stem and blossom ends from cucumbers. Wash well. Prick with fork. Place dill and garlic in jar. Pack in cucumbers. Pour boiling brine over to cover. Wipe jar rims and seal.
Note: Allow 2 weeks minimum for pickles to cure before using. Makes 1 qt.

EGG RING SALAD

8-12 hard-cooked eggs, riced or finely chopped
1/2-3/4 cup (125-180 ml) mayonnaise
2 Tbsp (30 ml) finely chopped parsley
2 Tbsp (30 ml) chopped chives or finely chopped onion
1 Tbsp (15 ml) Dijon mustard
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Tomato wedges and/or sliced black olives for garnish (optional)

Mix all ingredients together in a mixing bowl and pack into a 7-inch (18 cm) ring mold. Refrigerate for at least 2 hours and unmold before serving. Garnish with tomato wedges and/or sliced olives if desired. Serves 4 to 6.

ESPRESSO PRALINE TORTE

4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
Almond Praline -- (recipe follows)
1 1/2 cups whipping (heavy) cream
1 tablespoon sugar
1 teaspoon instant espresso coffee (dry)
1/4 teaspoon almond extract

almond praline
1/2 cup sliced almonds
1/4 cup sugar

Cover 3 cookie sheets with cooking parchment paper or heavy brown paper. Heat oven to 225F. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time on high speed; continue beating until stiff and glossy. Do not under-beat. Shape meringue into three 8-inch circles on brown paper.

Bake 1 hour. Turn oven off and leave meringues in oven with door closed 1 our. Finish cooling at room temperature. Remove from paper to wire rack with spatula.

Prepare Almond Praline. Beat whipping cream, 1 tablespoon sugar, the espresso and almond extract in chilled medium bowl until stiff. Reserve 1 to 2 tablespoons praline for garnish. Fold remaining praline into whipped cream. Stack meringues, spreading whipped cream mixture between layers and over top. Sprinkle with reserved praline. Refrigerate at least 2 hours. Cover and refrigerate any remaining torte. Yield: 12 servings.

Almond praline:

Grease cookie sheet. Cook almonds and sugar in 1-quart saucepan over low heat, stirring occasionally, until sugar is melted and golden brown. Pour onto cookie sheet; cool. Crush coarsely in blender or place in plastic bag and crush with wooden mallet.

FISH PARMESANA

4 fish fillets (approximately 1 lb.)
1/8 tsp. salt
1/8 tsp. pepper
1 cup canned tomato sauce
1/2 cup grated Parmesan cheese
2 tbsp. melted margarine

Preheat oven to 425 deg. F.
Grease a shallow baking dish large enough for the fish with margarine or butter. Put fish in the dish and sprinkle with salt and pepper. Spread tomato sauce over the fish, and sprinkle with cheese and margarine. Bake uncovered until fish flakes with a fork, 15 - 20 minutes. Serve on warm platter. Makes 4 servings.



FRESH STEAMED BROCCOLI WITH GARLIC WALNUT BUTTER

1 bunch fresh broccoli, cleaned, and cut into florets
1/4 cup butter
2 cloves garlic, minced
1/4 cup walnut, crushed

Steam broccoli florets until crisp tender; meanwhile, sauté garlic in butter in a saucepan, then add walnuts and stir. When broccoli is just done, remove from steamer and place on a serving platter. Pour butter/walnut mixture over broccoli and toss slightly.

FRESH VEGETABLE SALSA WITH BAKED TORTILLA CHIPS

For the salsa:
2-3 large tomatoes, peeled, seeded, and diced
1 avocado, peeled, pitted, and diced
1 yellow or red bell pepper (capsicum), seeded and diced
1 large carrot, peeled and diced
1 medium jicama, peeled and diced
1 scallion (spring onion), green and white parts, thinly sliced
1 jalapeno chili, seeded and finely chopped, or to taste
1/2 cup (125 ml) drained canned corn or cooked fresh or frozen corn
2-3 Tbsp (30-45 ml) chopped fresh cilantro (coriander leaves)
2-3 Tbsp (30-45 ml) chopped fresh parsley
2-3 Tbsp (30-45 ml) fresh lime juice
Salt and freshly ground pepper to taste

For the tortilla chips:
6-8 6-inch (15 cm) corn tortillas cut into 6 wedges
Salt and freshly ground pepper to taste

Combine all the ingredients for the salsa in a bowl, tossing gently to combine. Cover with plastic wrap and refrigerate for at least 1 hour before serving. Arrange the tortilla wedges in a single layer on a baking sheet, working in batches if necessary. Bake in a preheated 400F (200C) oven until crisp, 8 to 10 minutes. Sprinkle with salt and pepper while still hot. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes

FRUIT MEDLEY PIE
12 servings

1-3/4 cups plus 2 tablespoons graham cracker crumbs, divided.
3 tablespoons sugar.
1/2 cup (1 stick) butter, melted.
2 packages (4 servings each) instant banana cream pudding and pie filling mix.
3 cups cold milk.
1 container (12 ounces) frozen whipped topping, thawed.
1 pint fresh strawberries, hulled.
1/2 pint fresh blueberries.
1 banana, peeled and sliced.
1 orange, peeled and cut into 1/4 inch thick slices.
1 kiwi, peeled and cut into 1/4 inch thick slices.
1/4 cup apple jelly, melted.

Preheat the oven to 350 F. In a medium bowl, combine 1-3/4 cups graham cracker crumbs, the sugar, and butter; mix well. Press into the bottom and up the sides of a 9 inch deep dish pie plate, forming a crust. Bake for 8 minutes; let cool completely.

In a medium bowl, whisk the pudding mixes and milk until well combined and thickened. Pour into the cooled pie shell. Top with the whipped topping, mounding it in the center and tapering down to the crust. Sprinkle with the remaining 2 tablespoons graham cracker crumbs.

Arrange the berries and the banana, orange, and kiwi slices over the top of the pie. Using a pastry brush, brush the fruit with the melted jelly. Cover loosely and chill for at least 4 hours before serving.

GARBURE BASQUAISE
(pronounced gar-buuur bask-ace)(I'm Not Martha Newsletter)

1 lb. white pea beans
1/2 lb. dried peas, green or yellow
1 ham bone, with meat
3 bay leaves
1 onion stuck with 2 cloves
3 qts. water
salt
4 white turnips cut in small pieces
6 potatoes cut in small pieces
4 carrots, sliced
4 leeks, washed and sliced
6 cloves garlic, finely chopped
1 t. thyme
12 small sausages (sliced andouille will do fine, too)
1 small white cabbage, shredded

garnish: grated Swiss cheese

Put the beans and peas in a pot, cover with water, and bring to a boil. Boil 2 minutes, then remove from the heat and let stand for 1 hour. Drain. Put in a deep pot with the ham bone, 2 bay leaves, onion, and 3 quarts of water, and cook until the beans are just tender, but not mushy, about 1 to 1 1/2 hours, adding salt if needed (if ham is salty you won't need it). Drain the beans reserving the liquid, remove meat from ham bone. Return bean liquid to the pot with all the vegetables and seasonings, except for the beans and cabbage, and cook until tender. Prick sausages with a fork and cook in water to cover for 10 minutes to draw out the fat. To the soup add the shredded cabbage, beans, ham, and drained sausages. Cook until the cabbage is just done and the soup is thick enough to hold a spoon upright. Serve in bowls or deep soup plates, sprinkle with grated Swiss cheese, with crusty French bread.

GARLIC AND POTATO SOUP

4 cloves garlic, minced
3 cups chicken broth
1 tbsp. unsalted butter
1 bay leaf
1 pinch dried sage
sea salt and fresh ground pepper to taste
1 lb. russet potato, peeled and diced in 1/2 inch cubes
1 tsp. cumin
2 eggs, separated, discard whites
1/3 cup Swiss cheese, grated

Put garlic, broth, butter, bay leaf and sage into a soup pot and simmer for about 15 minutes. Add a little salt and pepper and the potatoes. Cook until the potatoes are very tender but not falling apart. Lightly beat egg yolks in a small bowl and add a large ladle of the hot broth to the bowl. Whisk immediately and add back to the simmering pot. Do not boil.

Blend until broth thickens slightly and remove from heat. Adjust seasoning and serve in warm bowls with a sprinkle of the Swiss Cheese over each.

GARLICKY PORTOBELLO MUSHROOMS
Great on a steak or as a side dish.

1 pound of sliced Portobello mushrooms
4-tbsp. extra virgin olive oil
6 cloves of garlic, sliced thinly
2 tbsp. fresh parsley, chopped
Sea Salt and freshly ground pepper

Sauté the mushrooms in olive oil until browned on one side, turn and add the garlic and salt and pepper. Sauté for another 2 minutes, add the parsley and cover the pan. Turn off the heat and serve within minutes.

GINGERBREAD COOKIES

1 cup (2 sticks) butter, softened
1/4 cup sugar
1/2 cup molasses
1 egg
3-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

In a medium bowl, cream together the butter, sugar, molasses, and egg.

In another medium bowl, combine the flour, baking soda, ginger, and cinnamon. Gradually add to the butter mixture; mix until smooth. Refrigerate dough for 2 hours or overnight. Preheat the oven to 375F. Coat baking sheets with nonstick cooking spray.

Roll out the dough onto a lightly floured surface to 1/8-inch thickness. Cut into your favorite shapes with cookie cutters and place on the baking sheets. Bake for 7 to 8 minutes, or until golden around the edges. Remove to a wire rack to cool completely.

GRILLED FLANK STEAK WITH AIOLI
Aioli is: A rich sauce of crushed garlic, egg yolks, lemon juice, and olive oil.
[Provençal : ai, garlic (from Latin allium) + oli, oil (from Latin oleum]

1-1/2 pound flank steak, trimmed of any sinew
2 cloves garlic, minced
2 tbsp. olive oil
7 large cloves garlic
2 large egg yolks
1/2 cup good olive oil
2 tbsp. sherry wine vinegar
Sea Salt and fresh ground black peppercorns, to taste

Place the flank steak in a ziplock style bag with the garlic and the oil and shake to coat thoroughly. Marinate under refrigeration for a couple hours.

Combine garlic and egg yolks in a blender or food processor with a blade and pulse until garlic is finely chopped. Add vinegar and blend. With the blender or food processor running, slowly add the olive oil in a thin stream until mixture thickens. Remove to a bowl and gently stir in the parsley, salt and pepper to taste. Refrigerate covered immediately until ready for use. Note: If you have concerns about uncooked egg products, purchase the bottled pasteurized yolks available in most supermarkets.

When your grill is ready, cook the flank steak for about 4 minutes on each side until medium rare. Remove from the grill and allow to rest for about 5 minutes.

Slice the meat on a bias against the grain and serve at once with the Aioli on the side in small ramekins.

KAHLUA ORANGE NUT CAKE

1/4 cup Kahlua
1/4 cup Light cream
2 tbsp Orange peel; grated
1/4 cup Orange juice
3 cups Flour; sifted
3 tsp Baking powder
1 tsp Salt
3/4 cup Shortening
1 1/4 cups Sugar
3 Eggs
2 tbsp Kahlua

Nut crust:
1 cup Walnuts; finely chopped
2/3 cup Fine bread crumbs
1/2 cup Light brown sugar
1/3 cup Butter; melted

Glaze:
2/3 cup Confectioners' sugar
1 tbsp Kahlua
1 tbsp Cream
1 tbsp Butter

Preheat oven to 350~F. Prepare nut crust and press in 10" tube pan, along sides and bottom. Combine 1/4 cup kahlua and cream. Combine orange peel and juice. Sift together the flour, baking powder and salt. Cream shortening and sugar until fluffy. Beat in eggs, one at a time until blended. Stir in dry ingredients, alternately with Kahlua and juice mixtures, beating only seconds until smooth. Turn into prepared pan. Bake on rack below center of the oven for 50-55 minutes. Cool cake in pan for 10 minutes. Remove from pan and brush with
2 TB Kahlua over top of cake and cool. Drizzle glaze over top and let stand until set. Garnish.




LEMON COTTAGE CHEESE PANCAKES
(Inn at Stockbridge, Stockbridge, MA)

3 eggs, separated
1/4 cup all purpose flour
3/4 cup cottage cheese
1/4 cup (1/2 stick ) butter, melted
2 Tbsp. sugar
1/4 tsp salt
1 Tbsp grated lemon zest

Separate the eggs and beat the whites until they hold stiff peaks.

In another bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon jest until well blended.

With a large spatula, fold the egg whites into the yolk mixture. Gently stir until well-blended.

Heat a skillet over medium heat. Pour pancake-sized dollops of batter onto skillet and cook slowly for about a minute and a half. Gently flip pancakes and cook until done. Makes 12 pancakes.

LINGUINE WITH RED PEPPER SAUCE

Cooking spray
1-teaspoon olive oil
1 1/2 cups chopped sweet red pepper
1 clove garlic, crushed
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1/8-teaspoon salt
1/8-teaspoon black pepper
6 ounces linguine, uncooked
Fresh basil sprigs (optional)

Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add sweet red pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly. Place pepper mixture in container of an electric blender or food processor; add chopped basil and next 3 ingredients. Cover and process until smooth, stopping once to scrape down sides. Cook pasta according to package directions, omitting salt and fat. To serve, top pasta with pepper sauce. Garnish with basil sprigs, if desired. Serves 2



MACARONI PIZZA

2 cups elbow macaroni, cooked
1 egg
1/2 cup milk
1 lb. ground beef
1/2 cup chopped onion
16 oz. tomato sauce
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. black pepper
4 oz. sliced mushrooms, drained
1 cup grated American cheese
1 cup shredded mozzarella cheese

Pour the cooked macaroni in a greased 9x13" baking pan. Beat egg and milk together and pour over macaroni. Brown ground beef and onions; pour off excess fat. Add seasonings, tomato sauce and mushrooms; mix well. Pour over macaroni. Top with both cheeses. Bake at 350° F. until cheese bubbles, about 15 minutes. Makes 4 serving

MAPLE GLAZED HAM
8 to 10 servings

One 5- to 6-pound fully cooked semi-boneless ham
1 cup maple syrup
1/4 cup orange marmalade
1 tablespoon Dijon-style mustard
8 medium sweet potatoes, peeled and cut into 2-inch chunks
1 can (20 ounces) pineapple chunks, drained
1 jar (7 ounces) maraschino cherries, drained

Preheat the oven to 350 degrees F. Line a roasting pan with aluminum foil and coat the foil with nonstick cooking spray. Place the ham in the roasting pan. In a large bowl, combine the maple syrup, marmalade, and mustard; mix well. Add the potatoes and toss, coating completely. Place the potatoes around the ham and use the remaining maple syrup mixture to coat the ham on all sides. Sprinkle the pineapple chunks and cherries over the potatoes and bake for 1-3/4 to 2 hours, or until the ham is golden and the potatoes are fork-tender, basting with the pan juices and stirring the potatoes every 30 minutes.


PREPARATION SHORTCUT: Using canned sweet potatoes instead of fresh will not only reduce your preparation time, but your cooking time, too.

MAPLE OATMEAL BREAD WITH ALMONDS
Makes 1 loaf

1 cup rolled oats
1 cup boiling water
1/2 cup maple syrup
1/3 cup warm water
1 envelope dry active yeast
2 teaspoons canola oil
1-1/2 teaspoons salt
1-1/2 cups whole wheat flour
1-1/2 cups bread flour
egg wash to glaze the top.
2/3 cup slivered almonds

In a blender or food processor coarsely chop oats. Add the boiling water and let stand until water is lukewarm.

In a bowl dissolve syrup, warm water and yeast. Add oil, salt, oats, and 1 cup of each flour, beat until smooth, add more flour to make a soft dough.

Turn out onto a lightly floured surface and knead for 6-7 minutes until smooth and elastic.

Place in a greased bowl, turning once so the top is greased too.

Cover with a towel and let rise in a warm place until dough has doubled, about an hour. If you have a bread machine, you can set it for "dough" and let it do the recipe to this point.

Punch down dough; turn out onto a floured surface. Shape into a flattened 9 inch round loaf.

Place on a greased cookie sheet.

Brush with egg wash and sprinkle almonds on top, pressing them in a little. Bake at 350 for 30 to 35 minutes.

MEXICAN CORN PIE

1 cup butter, softened
1 cup sugar
4 eggs
1 (4 oz.) can chopped green chilies
1 (16 oz.) can cream-style corn
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup flour
1 cup cornmeal
4 tsp. baking powder
1/4 tsp. salt

Cream butter and sugar in mixer bowl until light and fluffy. Beat in eggs one
at a time. Add green chilies, corn and cheeses; mix well. Stir in flour, cornmeal, baking powder and salt; mix well. Spoon into greased and floured 8x12-in. baking dish. Place in oven preheated to 350 deg. F. Reduce oven temperature to 300 deg. F. Bake for 1 hour. Makes 10 servings.

NEVER FAIL MEATLOAF

1 lb. lean hamburger
1 medium onion, to taste
salt to taste
pepper to taste
garlic powder to taste
celery salt
1 pkg. dry onion soup mix
8-10 drops Worcestershire(r) Sauce,
1-2 tbsp. barbeque sauce
1 egg if needed cracker crumbs if it gets too moist.

options soup or sauces <see below>

Put into loaf pan. Brush top with catsup (or tomato soup, mushroom soup, celery soup, barbeque sauce over the top. Use your imagination, it's great.) Mix and bake 1 hour at 375º F. or until done. Makes 4-6 servings.

NEW POTATOES WITH ROASTED GARLIC
So easy and your house smells so good! Maybe not for a first date!

1/4 cup olive oil
16 small new potatoes
2 heads garlic, cloves separated but not peeled
Sea Salt and fresh ground pepper to taste
2 tbsp. fresh parsley, chopped

Preheat your oven to 400 degrees F.

In a heavy skillet, heat the oil and brown the potatoes on all sides. Transfer the oil and potatoes to a casserole dish and add the garlic cloves.

Stir to coat the cloves with oil. Bake for about 30 minutes or until the potatoes and garlic are tender.

Remove from the oven and season with salt and pepper. Sprinkle with parsley and serve. Just squeeze the garlic out of their skins onto your potatoes.

NIGHT CAP COFFEE MIX

2/3 cup non-dairy powdered coffee creamer
1/3 cup instant coffee
1/3 cup sugar
1 tsp. ground cardamom
1/2 tsp. ground cinnamon

Mix all ingredients in food processor or blender until you have a fine powder. Use 1 heaping tbsp. mix to 1 cup hot water.

PARMESAN CHICKEN

Reminiscent of crispy chicken, this version has much less fat and far more flavor because it is baked rather than deep-fried. If you prefer, in place of the yogurt, you can substitute 1 lightly beaten egg, 1/4 cup cholesterol-free egg substitute, or 1/4 cup buttermilk.

Olive oil
4 boneless, skinless chicken breast halves (about 4 ounces each)
1/4 cup low-fat plain yogurt
1/4 cup toasted wheat germ (see Tip)
2 tbsp. freshly grated Parmesan cheese
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. pepper
1/8 tsp. paprika, preferably Hungarian

Preheat the oven to 400° F. Lightly oil a baking sheet or flat pan. Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a 1/2-inch uniform thickness. Pour yogurt into a small, shallow bowl.

Stir together the wheat germ, Parmesan cheese, basil, thyme, pepper, and paprika in a separate small, shallow bowl.

Dip each chicken breast into the yogurt, turning to moisten both sides. Lay the chicken in the wheat germ-Parmesan mixture and press gently; turn to coat the other side, again pressing gently. Place on the prepared baking pan.

Bake the chicken for 5 minutes; turn and continue to bake for about 4 minutes, or until the chicken is crispy and thoroughly cooked. YIELD: 4 servings
PINA COLADA CHICKEN
4 servings

1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (8.5 ounces) cream of coconut
1/2 cup heavy cream
1 can (8-1/4 ounces) pineapple tidbits, drained
10 maraschino cherries, cut in half
1/4 cup sweetened flaked coconut, toasted

In a large skillet, heat the oil over medium heat. Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear. Remove to a platter and cover to keep warm. Add the cream of coconut and heavy cream to the skillet; cook and stir for 1 to 2 minutes, or until well combined. Stir in the pineapple and cherries and return the chicken to the
skillet. Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.

PINEAPPLE ORANGE CAKE

1 box yellow cake mix
8 oz. cream cheese, softened
1 1/2 cup powdered sugar
1 large can crushed pineapple
2 small cans mandarin oranges, drained
1 box (4 serving size) instant vanilla pudding
8 oz. whipped topping

Grease and flour two 8 or 9 inch round layer cake pans. Bake cake according to instructions, allowing to completely cool on wire rack. To make frosting, beat softened cream cheese with powdered sugar until thoroughly mixed. Add pudding and mix well. Stir in un-drained crushed pineapple and chopped mandarin oranges (drained) . Reserve a few orange segments for top of cake. Fold in whipped topping. Chill.

To assemble cake, cut layer cakes horizontally so you have 4 layers. Place one layer on plate, frost with chilled mixture, add layer, and so on. Put frosting over top and on sides when all 4 layers are assembled. Arrange mandarin oranges on top for decoration.




PINEAPPLE PUFF WITH SLIVERED ALMONDS
(Inn at Richmond, Richmond, MA)

2 cups diced fresh pineapple
1 stick unsalted butter or margarine
8 eggs
1 3/4 cups milk ( 2% is okay)
1 cup all purpose flour
3 Tbsp sugar
1/2 tsp salt
3/4 tsp almond extract
4 Tbsp brown sugar (or to taste)
1/4 tsp each, cinnamon and nutmeg
1/2 cup slivered almonds
no-stickum spray

1. Spray two pie plates with no-stickum.

2. In blender , mix eggs, milk, flour, sugar, salt and almond extract until smooth.

3. Mix brown sugar with cinnamon and nutmeg. Set aside.

4. Set oven to 350 degrees F. Divide butter between two pie plates or quiche dishes. Place in oven until butter melts.

5. Add diced pineapple to pie plate and return to oven until butter sizzles.

6. Once again, remove from oven. Pour egg mixture over pineapple and sprinkle spiced brown sugar over top. Distribute slivered almonds evenly over top.

7. Return to oven and bake until puffed and golden, about 30 minutes. Puff will rise up into a bowl shape.

Variations: Sprinkle finely chopped crystallized ginger over hot pineapple before egg mixture is added to pie plates. Substitute chopped macadamia nuts for the almonds and replace almond extract with vanilla.

POPPY SEED DRESSING
From Pretty Lauri

1/3 cup sugar
2 Tbsp vinegar
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp dry mustard
1/2 cup veggie oil
1 Tbsp poppy seed

Mix sugar, vinegar, lemon juice, salt, and mustard in 1-quart bowl. Gradually add oil, beating with electric mixer or hand beater until thick and smooth; stir in poppy seed. Cover and refrigerate for at least 2 hours. Makes 3/4 cup dressing.
[] Spike found out the hard way that it is lovely even without poppy seeds. Next,
I'll see what it is like with toasted sesame seeds. []

POT ROAST WITH GRAVY and VEGETABLES

1 (2-4 lb.) roast, lean chuck, bottom round, or rump.
salt to taste
pepper to taste
1 large bay leaf
1/4 cup water
4 tbsp. flour
1 tsp. gravy browning/seasoning sauce
1 clove garlic, minced
2 medium onions, cut in wedges
4 - 6 medium potatoes, peeled and cut in 1" chunks
2 - 4 carrots, halved and quartered

Place roast in the slow cooker or Crockpot; sprinkle with salt and pepper. Make a paste of flour and cold water; stir in gravy browning or sauce mix, and spread over roast. Add garlic, onion, bay leaf, potatoes, and carrots. Cover and cook on Low for 8 - 10 hours. Taste and adjust seasoning to taste. Makes 4-6 servings.

ROAST PORK AND BREAD DUMPLINGS

1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (4 lb.) boneless rolled pork loin roast

Bread dumplings:
8 day-old hard rolls, broken into small pieces
1-1/4 cup warm milk
1 cup + 3 tbsp. flour, divided
4 eggs, slightly beaten
3 qt. water
1 can (14-1/2 oz.) beef broth
6 tbsp. cold water

Combine salt, garlic powder and pepper; rub over roast. Put roast fat side up on a rack in a shallow pan. Bake, uncovered, at 325º F. 1-1/2 - 1-3/4 hours or until meat thermometer at center reads 160º F. Combine rolls and milk in a big bowl. Cover and refrigerate for 1 hour. Add 1 cup flour and eggs; mix well. Shape into 2" balls. In a large pot or Dutch oven, bring 3 qt. water to a boil. Add dumplings.
Boil until thermometer inserted into them reads 160º F. Transfer to a serving dish; keep warm. Remove roast to a serving plate; keep warm. Strain drippings. Add enough broth to drippings to measure 1-3/4 cups. Pour into a small sauce-pan. Put remaining flour in a bowl; add cold water, stir until smooth. Stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thick. Serve
with roast and dumplings. Makes 8-10 servings (about 16 dumplings)

RUSSIAN BEEF AND CABBAGE STEW
Yield: Makes about 3 quarts (10 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

One 2-pound boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups chopped onion
1 small head cabbage (about 1-1/2 pounds), shredded
One 28-ounce can tomato puree
One 28-ounce can diced tomatoes
1-1/2 cups sliced carrots
1 cup diced green bell pepper
1/4 cup packed brown sugar (or substitute)
1 cup plain low-fat yogurt

Season the meat with salt and pepper; place in a large pot or Dutch oven. Add the onions and enough water to cover the meat (about 2 quarts). Bring to a boil, reduce the heat, cover, and simmer 1 hour.

Add all the remaining vegetables and the brown sugar. Cover and simmer 2 hours longer.

Skim the fat from the top of the stew with a spoon. Serve the stew in bowls, each topped with 1 rounded tablespoon of yogurt.

SAUTÉED CARROTS AND PARSNIPS
Serves 4

3 parsnips
3 medium carrots
2 tablespoons butter
Salt and Pepper
chopped parsley

Wash and cut your vegetables in lengths about 3 inches long and maybe the thickness of your finger. Try to make them about the same size so they will cook in the same amount of time.

Place butter and vegetables in a sauté pan and cook over medium heat, turning often. If your butter starts to get brown, turn the heat down a little. Salt and pepper, cook until fork soft, sprinkle with parsley

SEAWARD'S PORK CHOPS
(Seaward Inn, Rockport, ME)

Combine and cover bottom of baking dish:

1/3 cup (3/4 dL) brown sugar
3/4 teaspoon (7.5 ml) salt
1/8 tablespoons (22.5 ml) lemon juice
1/3 cup (3/4 dL) chili sauce
1/3 cup (3/4 dL) water
1 medium onion, chopped fine

Trim excess fat from 6 pork chops cut about 1 " thick. Dip chops in seasoned flour, then in evaporated milk and on one side in seasoned bread crumbs. Arrange chops in baking dish, crumb side up. Cover tightly and bake in preheated oven at 350¡ F (180¡ C) for 1-1/2 hours or until tender. Remove cover the last 20 minutes so that crumbs will brown. Check from time to time to see if more liquid is needed and add tomato juice. Serve with lemon buttered broccoli and mashed potatoes.

SKILLET CHICKEN AND BROCCOLI

1 tbsp butter or margarine
4 boneless chicken breasts
1 can broccoli cheese soup
1/3 cup water
1/8 tsp. pepper
2 cups fresh or frozen broccoli flowerets

Heat butter in skillet. Add chicken and cook until browned. Add soup, water, pepper and broccoli. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serves 4 (Spike thinks you can also use plain Cheese Soup with the
fresh broccoli; include thin slices of stem, as well.)

SOUR CREAM CHOCOLATE CHIP CAKE
(Linden Tree Inn, Rockport, ME)

1/2 cup butter
1 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda

Toppings:
1/2 cup sugar
2/3 cup mini-chocolate chips
1/2 tsp. cinnamon

Prepare a bundt pan. Cream margarine, sugar, eggs. Add sour cream, vanilla and mix. Sift and add flour, baking powder, baking soda. Place 2/3 of batter in greased pan, then 1/2 of the topping, then the rest of the batter, ending with the rest of the topping, spread over the top. Bake at 350 deg. F. for 60 minutes.

THAI TOMATO SOUP

1 Tbsp grated ginger
2 cups chopped bok choy
1/4 cup chopped fresh basil leaves
2 cups stock or water
1 can (48 oz., more or less) tomato juice
3-4 Tbsp soy sauce
1 cup bean sprouts
1/2 cup coconut milk
2 Tbsp lime juice

Cook the ginger, bok choy, and basil in the stock or water in a medium stockpot for 10 minutes. Add the tomato juice, soy sauce, and bean sprouts and cook another 10 minutes. Add the coconut milk and lime juice and serve. Makes 6-8 servings.

THE BEST GARLIC BREAD

1 head of garlic
1/2 stick unsalted butter, room temperature
1 clove garlic, minced
1 pinch of Lawry's Lemon Pepper
Sea Salt, to taste
1/2 tbsp. fresh parsley, minced
1 French baguette

Preheat your oven to 400 degrees. Wrap the head of garlic up in heavy aluminum foil and bake for about 25 minutes. Remove from the oven and allow to cool. The cloves should be very soft. Once you can handle the cloves, squeeze the garlic out of the cloves and into a small bowl.

Add the softened butter, minced garlic, lemon pepper and salt and mix until well blended. Add parsley and blend.

Cut the bread in half lengthwise and brush the butter on both sides, saving just a little to spread on top. Place the two halves together and brush the last little bit along the length of the bread. Wrap tightly in foil and place in the oven for about 10 minutes. For a crustier surface open foil and cook for a few more minutes.

THE OLYMPIA

1 cup buttermilk baking mix
1 cup 2% low-fat milk
1 egg
2 tablespoons butter or margarine
2 large apples -- peeled, cored and thinly sliced
1/2 cup honey
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pint vanilla ice cream, frozen yogurt or whipped cream

To prepare crêpe wraps: In medium bowl, whisk together baking mix, milk
and egg until thoroughly mixed.

Heat an 8-inch nonstick pan over medium heat. Pour approximately 1/4 cup
batter into center of pan, swirl pan gently to coat thinly and evenly. When
edges are brown, gently flip. Slide pancake out of pan when second side is
done. Continue cooking batter to form 4 crêpe wraps. Set aside.

To prepare filling: Melt butter in medium pan. Add apples and cook over
high heat until apples are lightly browned, about 3 minutes.

Add honey, apple juice, cinnamon and nutmeg. Reduce heat and simmer 5 minutes.

To assemble wrap, place one scoop of ice cream in center of each crêpe
wrap. Top each wrap with approximately 1/2 cup apple mixture. Fold in sides
to wrap. Yield: 4 servings.





TUNA TWIST SALAD
Serves 6 to 8

1/2 pound twist pasta
2 cups mayonnaise
1/4 cup apple cider vinegar
1/4 teaspoon black pepper
1 can (12 ounces) tuna, drained and flaked
1 package (10 ounces) frozen peas, thawed
2 ribs celery, thinly sliced
1/2 of a small red onion, chopped
1/4 cup snipped fresh dill or 1 tablespoon dried dill weed

Cook the pasta according to the package directions; drain, rinse, and drain again.

In a large bowl, combine the mayonnaise, vinegar, and pepper; mix well. Add the pasta and remaining ingredients. Toss until well mixed; cover, and chill for at least 2 hours before serving.

VANILLA SHRIMP

A unique, wonderful dish that uses vanilla to enhance the delicate flavor of the shrimp.

1/4 cup dry white wine
1 tablespoon McCormick(r) Pure Vanilla Extract
1/2 teaspoon McCormick(r) Minced Onions
1/2 teaspoon McCormick(r) Seasoned Pepper Blend
1/4 teaspoon McCormick(r) Garlic Powder
1 pound shrimp, peeled and deveined
2 tablespoons butter
1/2 cup chicken broth

1. In a plastic bag or glass dish, combine wine, vanilla extract, minced onion, seasoned pepper and garlic powder. Add shrimp and marinate for 30 minutes. Reserve marinade.

2. Sauté shrimp in butter until pink. Remove shrimp from skillet. Add reserved marinade and chicken broth; boil for 10 minutes. Return shrimp to pan and heat through. Makes 4 servings

ZUCCHINI BEEF SKILLET

1 lb. ground beef
1 cup chopped onion
1/4 cup chopped green pepper
1 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
5 cup sliced zucchini or summer squash
2 large tomatoes, peeled and chopped
1 cup fresh corn (or frozen)
1/4 cup chopped parsley

Brown beef, onion and green pepper in skillet, add remaining ingredients. Cover and simmer 15 minutes or until vegetables are tender. Makes 6 servings.