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).

ALASKA SALMON CARBONARA
ALASKA SALMON CASSEROLE OLE
ALASKA SALMON CHOWDER
ALASKA SALMON SHEPHERD
ALASKA SALMON TURNOVERS
ANGEL FOOD DELIGHT
BANANAS FOSTER OVER PUFF PASTRY
BLACK BEAN SOUP
BROCCOLI AND CARROTS WITH ORANGE BUT
BROILED BAY SCALLOPS
CAROB QUICK BREAD
CHEESE HERB STUFFED CHICKEN BREAST
CHINESE PEPPER CHICKEN
CHOCOLATE CHEESECAKE
COCONUT ICE CREAM WITH CURRIED FRUIT
CODFISH WITH SHALLOTS AND RED WINE
EBELSKIVERS
FETTUCCINI WITH SALMON AND TOMATOES.
FILLET OF LEMON SOLE WITH LEEK AND S
FLOUNDER OR SOLE FLORENTINE AU GRATI
FROSTED APPLESAUCE BARS
GOLD RUSH TACOS
GREEK LENTIL SOUP
GREEN TEA SHORTBREAD
GRILLED SALMON DANISH STYLE
GROUPER WITH THREE VEGETABLES
HALIBUT IN CHAMPAGNE SAUCE
HUNGARIAN CABBAGE AND NOODLES
LEMON RICE WITH TURKEY
MARDI GRAS FOODS AND TRADITIONS
MARDI GRAS PASTA SALAD
MARYLAND CRAB SOUP
MATCHA CHIFFON CAKE
MICROWAVE SALMON STUFFED POTATOES
OLIVE STUFFED CHICKEN WITH ALMONDS
OUTBACK BREAD
OYSTER PIE
PASTA and BEAN SALAD
PINEAPPLE FLUFF
POPPYSEED DRINK WITH BANANA AND HONE
PORK AVOCADO AND BLACK BEAN SALAD
PRAWNS SAUTÉ CHARDONNAY WITH FRESH M
SANDWICH GLOSSARY
SANDWICH HISTORY and RECIPES
SANDWICH INFORMATION
SAVORY POT ROAST
SEAFOOD CAESAR SALAD
SIMPLY FABULOUS SPINACH SALAD
SNICKERDOODLE MINI
SOUR CREAM POUND CAKE
SOUTH AFRICAN PUDDINGS
SOUTH AFRICAN STUFF II
SPICY BAKED RICE AND CHEESE
SPINACH MUSHROOM LASAGNA
STUFFED MIRLITONS
TADICH GRILL LENTIL SOUP
TOASTED SOURDOUGH BREAD WITH TAPENAD
TONKATSU STYLE CHICKEN
WHOOPIE PIES
ZESTY RICE WITH CHORIZO


ALASKA SALMON CARBONARA

8 oz. pasta
6 slices bacon, diced
1/2 onion, chopped
3 large cloves garlic, minced
2 tsp. basil, crushed
1/2 tsp. oregano, crushed
1/2 tsp. course ground black pepper
1/4 to 1/2 tsp. crushed red pepper
2 cans (14 oz. each) diced canned tomatoes
3 tbsp. red wine vinegar
1 can (14-3/4 oz.) Alaska salmon, drained and broken into bite-sized pieces
1/3 to 1/2 cup heavy cream
parmesan cheese, finely shredded

Cook pasta according to package directions; drain and keep warm. In 3 quart
saucepan cook bacon until crisp. Drain, reserving about 2 tbsp. fat. Add onion, garlic, basil, oregano, and peppers; cook 5 minutes. Add tomatoes and vinegar; cook over medium high heat 10 minutes or until slightly thickened. Stir in Alaska canned salmon and cream; heat through. Serve over hot cooked pasta. Garnish with cheese. Makes 4 servings.

ALASKA SALMON CASSEROLE OLE

1 can (7-? oz.) Alaska Salmon
1/2 cup each chopped green pepper, onion and tomato
1 tbsp. butter or margarine
1 cup dairy sour half-and-half
2 tbsp. lemon juice
1 tbsp. chopped cilantro (optional)
? tsp. chili powder
2 cups crushed tortilla chips, divided
? cup shredded Cheddar cheese
Your favorite salsa

Drain salmon reserving 2 tablespoons liquid; flake. In covered 2 cup microwave-
safe container measure micro-cook green pepper, onion, tomato and better at HIGH (100%) 2 minutes. Stir in salmon; sour half-&-half, lemon juice, salmon liquid, cilantro and chili powder. Layer 1 cup of crushed chips in bottom of 1-1/2 quart microwave-safe dish. Spread salmon mixture over chips; top with remaining chips. Micro-cook, covered with waxed paper, at MEDIUM-HIGH (70%) 7 to 10 minutes. Top with cheese. Serve with favorite salsa. Makes 2 to 3 servings.

ALASKA SALMON CHOWDER

1 can (7 1/2 oz.) Alaska salmon
1/2 cup each chopped onions and chopped celery
1 clove garlic, minced
2 Tablespoons margarine
1 cup each diced potatoes and diced carrots
2 cups low salt chicken broth
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/2 cup chopped broccoli
1 can (13 oz.) low-fat evaporated milk
1 pkg. (10 oz. ) frozen corn kernels, thawed
Minced parsley

Drain and flake salmon, reserving liquid. Sauté onions, celery and garlic in
margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and
seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly
tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk
and corn; heat thoroughly. Sprinkle with minced parsley to serve. Makes 6
servings

ALASKA SALMON SHEPHERD'S PIE

1 can (14-3/4 oz.) Alaska salmon
1 pkg. (10 oz.) frozen mixed vegetables, thawed
3/4 tsp. dill weed
2 cups prepared mashed potatoes
paprika, as needed

Drain and flake salmon, reserving 2 tbsp. liquid. Toss flaked salmon with
vegetables, dill weed, and reserved salmon liquid; place in a 1 quart gratin
dish. Spread mashed potatoes over the top. Bake at 400 F, 20 to 25 minutes,
until heated through. Sprinkle with paprika before serving. Serves 3 or 4..

ALASKA SALMON TURNOVERS

1 can (14-3/4 oz.) Alaska salmon, drained and flaked
1/4 cup sliced green onions
1 pkg. (3 oz.) cream cheese, softened
3 tbsp. grated parmesan cheese
2 tsp. Dijon-style mustard
2 tsp. fresh lemon juice
1 tsp. dill weed
2 pkgs. (8 oz. each) refrigerated crescent dinner rolls (16 rolls total)

Preheat oven to 350 F. Combine Alaska canned salmon, onions, cheeses, mustard, lemon juice, and dill; stir until blended. Unroll dough; separate into triangles. Divide filling among 8 triangles (about 3 tbsp. Filling each); spread filling leaving a 1/4 inch border of dough around edges. Cover each filled triangle with remaining triangle of dough. Press edges of triangles with a fork to tightly seal turnovers. Place on baking sheets; bake 12 to 15 minute so until golden. Serve warm. Makes 8 turnovers.

ANGEL FOOD DELIGHT

12 ounces semi-sweet chocolate chips
2 tablespoons sugar
4 eggs, separated
1 pint whipping cream
1 large angel food cake

Melt chocolate with sugar in a double boiler. Remove from heat. Beat egg yolks slightly and add to chocolate. Cool 5 minutes. Stiffly beat egg whites and add to mixture. Whip cream to soft peaks and add.

Slightly grease a 9-inch-by-13-inch glass dish with butter. Break angel food cake into small pieces. Place one layer of cake in the dish and cover with half the chocolate mixture. Add remaining layer of cake and then chocolate. Chill overnight or make early in the morning to serve at night.

Note: If you are not comfortable about eating uncooked eggs, please do not use
this recipe.
BANANAS FOSTER OVER PUFF PASTRY

1/2 pkg Frozen Puff Pastry Sheets (1 sheet)
6 medium bananas
1/2 cup plus 1 tbsp. packed brown sugar
1/4 cup rum or 1 tbsp. rum extract
2 tbsp. butter OR margarine
1 tbsp. lemon juice
1/2 tsp. ground cinnamon
1 cup sour cream

Thaw pastry sheet at room temperature 30 min. Preheat oven to 425°F. Unfold
pastry. Trim pastry to make 9" circle. Place on baking sheet. Bake 10 min. or until golden. Remove from baking sheet and cool on wire rack.

Peel bananas. Cut in half lengthwise and then crosswise.

Mix 1/2 cup brown sugar, rum, butter, lemon juice and cinnamon in skillet. Heat to a boil. Cook and stir until mixture thickens, about 2 min. Add bananas and mix until coated.

Mix sour cream and remaining sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges. Serves 6.

BLACK BEAN SOUP

1 pound black beans, dry
1 yellow onion, peeled, cored and cut in 6 wedges
4 whole cloves, stuck into one of the onion wedges
1 large clove garlic, with a toothpick stuck through it so you can remove it easily
2 bay leaves
3 cups chicken broth, fresh, canned or dehydrated
2 Tbsp cumin seeds
1 Tbsp olive oil
3 carrots, washed but not peeled, and chopped
3 celery stalks and leaves, washed and chopped
3 cloves garlic, peeled and finely chopped
1 Tbsp thyme, dry
1/2 tsp chili flakes
6 Tbsp sour cream, preferably at room temp and stirred so it spoons nicely
Fresh cilantro, washed and spun dry
Green onions, finely chopped
Wide juicy lime wedges
Salt, to taste

The night before, wash the beans thoroughly in a colander and pick out the rocks and earth and the occasional malformed specimen. Place them in a bowl, with enough fresh, cold water to cover them by 3 inches, and set aside. The next day, drain the beans and put them in a large soup pot. Cover with cold water and turn the burner on low. As the beans heat, foam will rise to the surface; skim this off with a large cooking spoon, and repeat until all the foam is gone. (Don't let the pot boil, because if you do the skins will start to slip off and the beans won't hold their shape well as they cook.)

Add the onion wedges, the garlic, and the bay leaves. Simmer, stirring occasionally and adding water when the liquid gets low. When the beans are tender (this takes from one to three hours), remove the onion wedges and garlic. Now spoon out half of the beans, allow to cool, and puree in a food processor with the chicken broth. Return the mixture to the pot. Add salt to taste and simmer while you prepare the vegetables.

Toast the cumin seeds in a non-oiled sauté pan and grind them with a mortar and pestle or in an electric spice-grinder. Heat the oil in the same pan and cook the carrots, celery, and garlic until translucent. Add the cumin, thyme and chili flakes, and stir. Add the vegetables to the bean pot, deglaze the pan with a little dry
Vermouth or water, and add this liquid to the beans also. Check the seasoning, simmer another 10 minutes, and your soup is ready.

Serve the soup in heated bowls so that even the last bite will be warm. Top each serving with a teaspoon of Sour cream, chopped green onion and cilantro, and add a lime wedge on the side for squeezing into the soup. (Be sure to instruct your guests to do this, or they'll miss a big part of the subtle taste.

BROCCOLI AND CARROTS WITH ORANGE BUTTER

2 cups fresh baby carrots
2 cups fresh broccoli florets
1/3 cup butter
1 Tbsp. grated orange peel
1/4 cup orange juice
1 tsp. cornstarch

Place carrots in a steamer and steam for about 5 minutes. Add broccoli to the steamer and steam until both are crisp-tender. Remove from the steamer and place on a serving platter. Combine butter, orange peel, orange juice and corn-starch in a saucepan and simmer until thickened. Pour over vegetables to serve.

BROILED BAY SCALLOPS
Yield: 4 servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

1 pound bay scallops or sea scallops, halved
1 teaspoon paprika
Pepper to taste
Juice of 1 lemon
2 tablespoons chopped fresh parsley

Preheat broiler. Rinse scallops and pat dry. Place in a baking dish. Season with paprika and pepper on all sides. Sprinkle with lemon juice. Broil scallops about 3 inches from heat source for 3 minutes, until they turn opaque. Turn to make
certain they are cooked through. Garnish with parsley.

CAROB QUICK BREAD
(OR CHOCOLATE)

1/2 cup carob powder (or cocoa powder)
1 egg
3/4 cup mashed banana
1/4 cup prune puree (or prune baby food)
3/4 cup water
2 tsp vanilla extract
1/2 tsp stevia powder (sweetener found in health food stores)
1/4 cup raw sugar
1 3/4 cup flour (whole wheat is okay)
2 tsp baking powder
1 tsp baking soda
1/2 cup chopped walnuts
1/2 cup carob or chocolate chips

In a mixing bowl, beat together carob or cocoa powder, egg and mashed banana. Add prune puree, water, vanilla, stevia and sugar and beat. Add flour, baking powder and baking soda, stir till all is mixed (don't over-beat). Stir in walnuts and chips. Spoon batter into an oiled 9" x 5" loaf pan. Bake at 325 degrees for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on rack before slicing.

CHEESE HERB STUFFED CHICKEN BREAST

4 - 6 boneless chicken breasts
1/2 cup feta cheese, crumbled
1/2 cup fresh parsley, chopped
1 Tbsp. olive oil
1 tsp. dried oregano
1 14-oz. can diced tomatoes
1/2 cup black olives, sliced
1 Tbsp. cornstarch

Cut a 2 - 3 inch slit in each chicken breast. Combine feta cheese, parsley, olive oil and oregano and mix well. Stuff each chicken breast with an equal portion of cheese mixture. Place stuffed chicken breasts in a baking dish. Combine tomatoes, olives and cornstarch and mix. Pour over chicken and bake for 45 minutes at 350 degrees.

CHINESE PEPPER CHICKEN

2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
2 teaspoons sesame oil OR 2 teaspoons vegetable oil
1/2 teaspoon red pepper sauce
1 (3-pound) cut-up broiler-fryer chicken -- (3 to 3 1/2 pounds)
2 tablespoons vegetable oil
1 teaspoon finely chopped gingerroot
2 cloves garlic -- finely chopped
3 medium green onions -- sliced (3 tablespoons)
1 1/2 cups sliced mushrooms -- (4 ounces)
3 medium bell peppers -- cut into 1-inch pieces


Mix soy sauce, vinegar, sugar, sesame oil and pepper sauce in shallow glass
or plastic dish or heavy resealable plastic food-storage bag. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

Heat vegetable oil in 12-inch nonstick skillet or Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet, using tongs; keep warm.

Drain all but 1 teaspoon drippings from skillet. Heat 1 teaspoon drippings and the marinade in skillet over medium-high heat. Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers. Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender. Serve with chicken. Yield: 6 servings.

CHOCOLATE CHEESECAKE

1 12-ounce package semisweet-chocolate pieces
24 ounces cream cheese -- softened
1 7 1/2-ounce jar Marshmallow Fluff(r)
2 eggs
1 8-ounce container sour cream
1 ready-to-use chocolate crust OR 9-ounce ready-to-use pastry crust

Heat oven to 375F.

In a double boiler top over hot, not boiling water, melt chocolate; set aside. (Or, in microwave oven, heat chocolate on HIGH 2 minutes or until shiny. Stir until smooth.)

In a large bowl with mixer at medium speed, beat cream cheese and Fluff(r) until smooth. Add eggs and sour cream and beat until blended. Beat in chocolate. Pour into crust and bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour.

Remove to wire rack and cool completely. Cover and refrigerate at least 4 hours before serving. Yield: 14 servings.

COCONUT ICE CREAM WITH CURRIED FRUIT SALAD
Serves 6

3 1/2 cups dairy-free coconut milk
4 large eggs
7 tablespoons superfine sugar

For fruit salad:
Grated rind and juice of 1 large orange
2 teaspoons coriander seeds, crushed
1 teaspoon ground turmeric
1 teaspoon ground cumin
3 tablespoons superfine sugar
2 mangoes, peeled, stoned and sliced
1 pineapple, peeled, cored and sliced
2 starfruits, sliced

To prepare ice cream: Place milk in large saucepan and heat gently until it begins to bubble. Remove from heat. Whisk eggs and sugar together in mixing bowl until pale. Continue to whisk while adding heated milk in a steady stream.

Leave mixture to cool, stirring occasionally. Pour into freezer-proof container and freeze 3 hours. Remove and scoop ice cream into a food processor. Process until smooth. Pour back into freezer-proof container and return to freezer for 4-5 hours or until solid.

To prepare fruit: Place orange rind and juice in saucepan with coriander, turmeric, cumin and sugar. Heat gently for 5 minutes until sugar dissolves. Add prepared fruits to pan and heat 5 minutes more until fruits are soft and just cooked. Cool, then divide mixture between 6 bowls and top with a scoop of ice cream.

CODFISH WITH SHALLOTS AND RED WINE
Makes 4 servings

5 tablespoons unsalted butter
6 shallots, chopped
2-3/4 cups light-bodied dry red wine
bouquet garni, consisting of 2 parsley sprigs, 1/2 bay leaf, 1 sprig fresh thyme (or
1/8 teaspoon dried) and 1 stalk celery
Pinch of cinnamon
Pinch of sugar
2 pounds codfish fillets
Salt and freshly ground white pepper
2 tablespoons finely chopped fresh chives

Melt 1 tablespoon butter in a medium saucepan over high heat. Add the shallots and sauté for 5 minutes, or until translucent but not brown.

Add the wine and bouquet garni and simmer for 20 minutes, or until reduced to 1 1/4 cups. Add the cinnamon and sugar and simmer for about 12 minutes, or until reduced to 1/3 cup. Set aside.

In a large skillet, melt 1 tablespoon of the remaining butter over high heat.

Add the codfish and sauté for 5 minutes on each side, or until nicely browned.

Bring the reserved sauce to boil and whisk in the remaining 3 tablespoons butter. Season to taste with salt and pepper.

Place a portion of fish in the center of each serving plate and spoon the sauce over. Sprinkle with chives.

EBELSKIVERS
(or Scandinavian Krumkakes)

Beat until light:
2 eggs

Add slowly and beat until pale yellow:
2/3 cup sugar

Melt and add slowly:
1/2 cup butter

Stir in, until well blended:

1 3/4 cups flour
1 tsp vanilla

To make these fabulously thin wafers, you will need an Ebelskiver Iron (or Krumkake Iron). It fits over a 7-inch surface burner, either gas or electric, and is always used over moderate heat. For each baking period the iron should be lightly rubbed at the beginning with unsalted butter, but after this initial greasing, nothing more is required. The dough needs a preliminary testing as it is quite variable, depending on the condition of the flour; so do not add at once all the flour called for in the recipe. Test the dough for consistency by baking 1 tsp of the dough first. The iron is geared to use 1 tablespoon for each wafer and the dough should spread easily over the whole surface, but should not run over when pressed down. If the batter is too thin, add more flour. Should any dough drip over, lift the iron off its frame and cut off the dough with a knife run along the edge of the iron. Cook each wafer about 2 minutes on each side, or until barely colored. As soon as you remove it from the iron, roll it on a wooden spoon handle or a cone form, and, when cool, fill it with flavored whipped cream, ice
cream, or some other type of sweet filling - custard is nice.

FETTUCCINI WITH SALMON AND TOMATOES

8 ounces fettuccine -- dry
2 tsp. olive oil
2 tsp. minced garlic
28 oz tomatoes, canned -- or 3 cups tomatoes (3 medium) seeded, chopped
14.75 oz salmon, canned w/bones -- or 7 oz skinless boneless salmon
2 tsp. dill weed -- dry
2 tsp. basil
black pepper -- to taste
1/4 cup evaporated skimmed milk
1/4 cup Parmesan cheese

Remove bones and skin from Salmon. Cook fettuccini according to package directions, drain and reserve. Meanwhile, make the sauce: Heat a large non-stick pan over medium heat and add the oil. Sauté the garlic until golden, about 1 minute. Add the tomatoes and sauté briefly. Add the rest of the ingredients, except the cheese, and cook until heated through. Toss with pasta. Sprinkle cheese over the top when serving.

FILLET OF LEMON SOLE WITH LEEK AND SORREL
Makes 4 servings

1 tablespoon unsalted butter
2 leeks, white part only, julienned
1 small celeriac (celery root), julienned
3 carrots, julienned
2 pounds fillets of lemon sole, cut into 1/2 inch-wide crosswise strips
1 cup Alsatian Riesling
1 cup heavy cream
2 egg yolks
1 bunch sorrel, finely julienned
salt and freshly ground white pepper

Melt butter in a large skillet over high heat. Add leeks, carrots and celeriac and sauté until lightly browned.

Reduce heat to medium, add the fish and wine and cook for 8 minutes.

Strain the broth into a saucepan and set the fish and vegetables aside in a warm place.

Bring the broth to a boil, simmer for 3 minutes. Add cream, whisk in egg yolks and cook until sauce is slightly thickened.

Add sorrel and stir until it liquefies, about 2 minutes. Season sauce with salt and pepper. Spoon sauce over fish and vegetables. Serve hot.

FLOUNDER OR SOLE FLORENTINE AU GRATIN
Makes 6 servings

2 lbs. skinless flounder or sole fillets
1/2 cup dry Madeira or dry sherry
2 tablespoons lemon juice
salt and pepper
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon each chicken stock base and Dijon mustard
1/3 cup whipping cream
about 3/4 cup shredded Swiss cheese
2 packages frozen chopped spinach, thawed

Preheat oven to 400°. Rinse fillets under water and pat dry with paper towel. Fold fillets in half and arrange side by side in large, shallow baking pan.

Mix Madeira and lemon juice and pour over fish. Sprinkle lightly with salt and pepper, cover tightly and bake until fish flakes readily when tested.

Remove from oven. Holding fish in pan with wide spatula or pan lid, drain off all liquid into a measuring cup.

Add enough water to poaching liquid to make 1 cup, set aside. Cover fish.

Melt butter in a pan over medium heat and stir in flour, chicken stock base and mustard. Cook until bubbly.

Using a wire whip, gradually add reserved poaching liquid and whipping cream.

Cook, stirring until bubbling and thickened (about 8-10 minutes). Stir in 1/2 cup of the Swiss cheese.

Squeeze all moisture possible from spinach and distribute spinach evenly in bottom of a shallow 1 1/2 quart casserole, arrange cooked fish evenly on top - do not unfold. (Cover and chill until next day, if made ahead).

Just before serving time, preheat oven to 450°; in a pan, reheat sauce until bubbling and spoon evenly over fish.

Sprinkle with remaining Swiss cheese. Bake for 7 to 8 minutes (15 to 18 minutes if chilled) or until bubbling slightly, then broil briefly, if necessary, to brown top.

FROSTED APPLESAUCE BARS

1/4 cup butter, softened
2/3 cup brown sugar
1 egg
1 cup applesauce
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice

1 1/2 cups confectioners' sugar
3 Tbsp butter, melted
1 Tbsp milk
1 tsp vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch
baking pan.

In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.

Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.

In a small bowl, mix together the confectioners' sugar and butter. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.
Makes 1 - 9x13 inch pan.

GOLD RUSH TACOS

1 can (14-3/4 oz.), or 2 cans (7-1/2 oz. each) Alaska Canned Salmon
1-1/2 cups thick and chunky salsa
1 can (4 oz.) diced green chilies, drained
1 can (8-3/4 oz.) black beans, rinsed and drained
8 corn taco shells

Drain and flake salmon, removing skin and bones if necessary. Set aside.
Combine salsa, green chilies and beans in a large saucepan; stir and heat
through. Add the salmon; stir gently and heat through again. Transfer salmon
mixture to a serving dish. Arrange taco shells on a platter and offer separate bowls of toppings such as salsa, lettuce, green onion, tomatoes, grated cheese, olives, avocado and sour cream. Makes 4 servings.

These are some ideas of things you can do with canned salmon. You can also
substitute canned salmon for canned tuna if you have a favorite recipe.

GREEK LENTIL SOUP

1 pound lentils
1 large onion, chopped
3 bay leaves
3 stalks celery, chopped
1/2 cup veggie broth
2 cups canned Italian tomatoes, chopped
2 tsp dried oregano or 6 tsp chopped fresh oregano
2 tbsp red wine vinegar
salt to taste
1/8 tsp black pepper or to taste

Cook lentils in boiling water to cover until tender. In a large pot, sauté onions, celery, and bay leaves in veggie broth. When the onions are soft, add tomatoes in their juice and oregano. Cook until the vegetables are tender. Before serving, add lentils and cooking broth, vinegar, and salt & pepper. Bring to a boil, reduce heat and cook for 15 minutes. Serves 8.

GREEN TEA SHORTBREAD
Makes about 2 dozen

8 oz (2 sticks) unsalted butter, at room temperature, plus more for cookie sheets
2 cups all-purpose flour
3/4 teaspoon kosher salt
1 tablespoon matcha (available at Japanese markets)
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract (optional)

Butter cookie sheets or line with parchment paper.

Sift together flour, salt and matcha in a small bowl; set aside. Place remaining butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down sides of bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula, if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

Flatten dough into a disk, wrap in plastic, and chill until firm, at least 1 hour.

Heat oven to 325 degrees. Roll dough out on lightly floured surface to 1/2-inch thick. Use cookie cutters to cut dough into shapes; chill again until firm, as dough gets soft quickly. Bake on prepared cookie sheets until firm and just starting to color, 15 to 20 minutes. Cool cookies on wire rack.

GRILLED SALMON DANISH STYLE
Makes 4 servings

4 salmon fillets (6 -7 ounces each), skin on
1 tablespoon coarse kosher salt
2 tablespoons water
2 tablespoons aquavit
1 cup (2 sticks) unsalted butter
salt and freshly ground black pepper
2 tablespoons chopped fresh dill
4 sprigs fresh dill

Prepare barbecue grill: When coal is glowing, place fish (skin side down) on grill rack and sprinkle with salt. Close grill cover and cook for 10 minutes without touching the fish.

In a saucepan, bring water and aquavit to a boil. Whisk in the butter a tablespoon at a time, continue whisking until thick.

Season to taste with salt and pepper and add the chopped dill. Place each fillet in the center of a heated plate and decorate with a sprig of dill. Serve sauce in a sauceboat.

GROUPER WITH THREE VEGETABLES
Makes 4 servings

3 ripe tomatoes
1 cucumbers, unpeeled
4 grouper fillets (7 ounces each)
1/2 pound medium mushrooms, sliced
salt and freshly ground white pepper
4 sprigs fresh dill
2 tablespoons water
cooked rice
tomato sauce

Prepare barbecue grill, or preheat oven to 400° F. Plunge tomatoes into boiling water for 20 seconds. Rinse under cold water, then peel and slice.

Slice the cucumber. Cut 4 squares of aluminum foil large enough to accommodate each portion of fish and vegetables.

Arrange the fish and vegetables in horizontal rows, one alongside the other, as follows: fish, mushrooms, tomatoes, cucumbers. Salt and pepper to taste.

Place a sprig of dill onto and sprinkle 3/4 teaspoon water over contents of each package. Bring edges of foil up and close packages very tightly with double folds.

Place on baking sheet or in covered barbecue and cook 14 minutes. Present in package. Serve with rice and tomato sauce.

HALIBUT IN CHAMPAGNE SAUCE
Makes 4 servings

1 1/2 pounds halibut fillets
2/3 cup Champagne
1 pound bay scallops
2/3 crème fraiche
8 tablespoons (1 stick) unsalted butter
salt and cayenne pepper
1/2 cup peanut oil
freshly ground white pepper
1 ounce salmon roe

Rinse the halibut fillets under cool water and pat them dry with paper towels. In a large non-aluminum saucepan, bring the Champagne to a boil.

Add the scallops and cook for 3 minutes. Remove the scallops from the liquid with a slotted spoon and set aside.

Boil the cooking liquid for about 15 minutes, or until reduced to about 3 tablespoons.

Whisk in the crème fraiche, then remove from heat and whisk in the butter. Set aside.

Preheat the broiler or charcoal grill. Sprinkle salt and cayenne pepper on both sides of the fish fillets and brush with the peanut oil.

Broil for 4 minutes on each side. Remove and keep warm. Reheat the sauce gently and season to taste with salt and pepper.

To serve: Ladle sauce onto 4 plates. Place the grilled fish in the center, dividing it evenly. Arrange the scallops in a large circle around the fish. Top the fish with a dab of salmon roe.

U.S. Cups To Grams
1/8 cup ...... 15 grams
1/4 cup ...... 30 grams
1/3 cup ...... 40 grams
3/8 cup ...... 45 grams
1/2 cup ...... 60 grams
5/8 cup ...... 70 grams
2/3 cup ...... 75 grams
3/4 cup ...... 85 grams
7/8 cup ...... 100 grams
1 cup ...... 110 grams


HUNGARIAN CABBAGE AND NOODLES

1 large cabbage (about 3 lbs), cored, thinly sliced (about 8 cups sliced)
1 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon granulated sugar
1 onion, chopped
Freshly ground black pepper
1 (12-ounce) package egg noodles
1 tablespoon poppy seeds

Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze dry; blot on paper towels.

Heat oil in 12-inch skillet; add sugar and heat until sugar browns. Add onions; cook until they start to wilt. Stir in cabbage; sauté, turning frequently, until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl; keep warm.

Cook noodles in boiling salted water until tender; drain. Quickly toss noodles with cabbage and poppy seeds. Serve immediately. Yield: 8 to 10 servings.

LEMON RICE WITH TURKEY

16 medium green onions -- chopped (1 cup)
1 cup chicken broth
2 cloves garlic -- finely chopped
1 1/2 pounds uncooked turkey breast slices -- cut into 3 x 1/4 x 1/4-inch strips
3 cups cooked brown rice OR 3 cups cooked white rice
2 teaspoons grated lemon peel
1/3 cup lemon juice
1 tablespoon capers -- rinsed and drained
1/4 teaspoon pepper
3 tablespoons fresh parsley -- chopped

Cook onions, broth and garlic in 12-inch nonstick skillet over medium heat for three minutes, stirring occasionally, until onions are tender. Stir in turkey.
Cook three more minutes.

Stir in remaining ingredients except parsley. Cook about three minutes or until
rice is hot and turkey is no longer pink in center; remove from heat. Stir in parsley.

MARDI GRAS FOODS AND TRADITIONS

Mardi Gras (literally "Fat Tuesday" in French) celebrates the last day of feasting and frivolity before the solemn penitential six weeks of Lent. It's observed in many countries around the world, but with no more style than in New Orleans. Elaborate costumes, parties and parades are highlights of Mardi Gras celebrations in New Orleans. Good food and feasting, and invitations to all, are also part of the tradition.

New Orleans itself is a city known for its good food and its attitude that to have eaten well is to have lived well. And in New Orleans, we find two distinct styles of cuisine: Cajun and Creole.

One is the country cousin, the other is the sophisticated city family member:

* Cajun cooking finds its origins in south-central coastal Louisiana. Cajuns migrated to Louisiana from Acadia, the northeast Atlantic coast of Canada during the 18th century.

* The Acadians had migrated to Canada from Breton, on the northwest coast of France. That's why so much Cajun-speak is sprinkled with French.

* Cajuns consider themselves country people, who cook food from the region, country-style. Humble, straightforward, well-seasoned food, like cornbread and beans, and many rice dishes are typical of Cajun cooking.

* Cajun cooking techniques are also influenced by this French heritage.

* Jambalaya, the great highly-seasoned rice and meat dish, starts with a roux, which is one of the "mother" sauces of France.

* Tasso (a spicy ham), andouille (a spicy cooked pork sausage, much like chorizo), and boudin (an uncooked, highly seasoned sausage) are three meat products that are used extensively in Cajun dishes.

* Creole is an Anglicized French word which refers to the first generation born in the new world. In the world of the ruling class of 17th century New Orleans this meant French or Spanish colonists.

* These upper crust New Orleans society folks had full time cooks who cooked refined food, both Spanish and French. The resulting cuisine of Creole New Orleans is a reflection of both, and is much more sophisticated than country Cajun cooking.

* Classic dishes found on menus of Creole restaurants include trout menuiere, bananas foster, oysters Bienville, riz au lait, crepes Suzette and milk punch.

MARDI GRAS PASTA SALAD

2 Tbsp (30 ml) butter
1 cup (250 ml) whole kernel corn, preferably fresh
1 lb (450 g) pasta of your choice, cooked according to pkg directions and drained
1 cup (250 ml) finely chopped purple cabbage
4-6 scallions (spring onions), green and white parts, chopped
3/4 cup (180 ml) mayonnaise
1 Tbsp (15 ml) Dijon mustard
2 Tbsp (30 ml) chopped fresh basil
Salt and freshly ground pepper to taste

Heat the butter in a small skillet over moderate heat and sauté the corn until tender, 2 to 3 minutes. Combine the corn, cooked pasta, and remaining ingredients in a large mixing bowl and toss to thoroughly combine. Serve chilled or at room temperature. Serves 6 to 8.


MARYLAND CRAB SOUP

30 oz beef broth
6 cups water
1/4 cup chopped onion or leeks
2 1/2 Tbsp Old Bay seasoning
16 oz chopped tomato
1/4 lb string beans
2 celery stalks sliced
8 oz kernel corn
4 carrots, sliced
5 cups potatoes, sliced
16 oz crab meat

Sauté onion and combine with broth, water and Old Bay seasoning. Add vegetables and simmer 1 1/2 hours. Add crab meat and simmer 1 1/2 hours more. Yield: 8 servings.

MATCHA CHIFFON CAKE
Serves 16

1 1/4 cups cake flour
1 tablespoon baking powder
1 (1.4 ounce or 40-gram) container of matcha powder, available at Japanese markets
9 egg whites, at room temperature
1 cup granulated sugar, divided use
8 egg yolks, at room temperature
1/3 cup plus 1 tablespoon vegetable oil
3/4 cup plus 1 tablespoon water
Whipped cream (slightly sweetened or not), for garnish

Preheat oven to 325 degrees.

Sift cake flour, baking powder and matcha together, 2 or 3 times. Set aside.

With an electric mixer, beat egg whites in large bowl until stiff peaks form. Gradually beat in 1/2 cup sugar until mixture doubles in volume and leaves a ribbon trail.

In another large bowl, beat egg yolks with electric mixer. Gradually beat in remaining 1/2 cup sugar until mixture doubles in size and turns a little lighter in color. Beat in vegetable oil and water, just until combined.

Add sifted flour-matcha mixture to egg yolk mixture, in 2 additions, cutting in with a spatula until combined. Add egg whites in 3 parts, also cutting in with a spatula until no white spots are visible, just a smooth green mixture. Take care not to deflate egg whites.

Transfer contents to an angel food cake-type tube pan. Tap pan on counter to get rid of air bubbles. Smooth top with a spatula.

Bake for about 45 minutes, until top springs back, is just browned on top, and a toothpick or wooden skewer inserted in center comes out clean. Invert pan upside down onto a cake rack or the neck of a bottle to let cool.

Run a knife around edge of pan to loosen cake. Unmold onto a serving platter. Serve slices of cake with a dollop of whipped cream.

MICROWAVE SALMON STUFFED POTATOES

1 can (71/2 oz.) Alaska salmon
4 baking potatoes, about 7 oz. each
1 cup shredded Monterey Jack cheese
1/4 cup milk
1 egg, beaten
2 Tablespoons margarine
2 Tablespoons minced onions
2 Tablespoons diced green chilies
1/8 teaspoon black pepper

Drain and flake salmon. Set aside. Pierce potato skins several times with a fork. Place in microwave oven. Cook on HI power, 20 minutes, or until tender, turning halfway through. Cut a slice off top of each potato. Scoop out inside, leaving 1/4-inch shell; set aside. Blend potato pulp with 1/2 cup cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells. Microwave on HI power, 4 - 5 minutes, or until heated through. Sprinkle with remaining cheese and microwave on HI power, 45 seconds, or until cheese is melted. Makes 4 servings.

OLIVE STUFFED CHICKEN WITH ALMONDS
MAKES: 4 servings

4 boneless chicken breast halves with skin (about 2 1/4 pounds total)
1 cup brine-cured green olives such as picoline, pitted and chopped
2 tablespoons unsalted butter
1/4 cup whole almonds with skins
2 tablespoons chopped fresh flat-leaf parsley

Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in the thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and black pepper.

Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring frequently, until a few shades darker, 5 to 8 minutes.

Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).

Heat skillet over moderately high heat, then add chicken breasts, skin sides down, and sprinkle with remaining olives.

Sauté chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, than transfer with tongs to plates.

While chicken is cooking, chop almonds.

Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted.

Stir in almonds, parsley and black pepper to taste. Spoon sauce over chicken.

OUTBACK BREAD

Dough
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast

Coloring (see note below)
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal for dusting

1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3.

2. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.

3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24
minutes in the hot oven. Loaves should begin to darken slightly on top when
done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy. Makes 8 small loaves.

Tidbits

It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking. If you are able to find caramel color, you can use that rather than the food coloring formula described in the recipe. Just measure 1 tablespoon of caramel color into the dough mixture where the recipe uses food coloring and water.

Note from Spike: I think you can use Kitchen Bouquet (Parisian Essence) for
the coloring. Probably 1/2 tsp would do very nicely, and that small amount would
not change the flavor of the bread.

OYSTER PIE
Here is a classic recipe from Acadiana where oysters are fresh and plentiful. Fresh shucked oysters are available in the seafood section of most American supermarkets, and you might be surprised at how reasonably they are priced these days. Serves 6 to 8.

4 thick slices bacon
1 medium onion, chopped
4 scallions (spring onions), green and white parts, chopped
1/2 cup (125 ml) chopped fresh parsley
1/2 tsp (2 ml) cayenne pepper, or to taste
4 cups (1 L) shucked oysters, drained
Pastry dough for a 2-crust pie
1 Tbsp (15 ml) melted butter

Fry the bacon in a skillet until crisp. Drain and crumble. Add the onion, scallions, parsley, and cayenne to the bacon fat in the skillet and sauté over moderate heat until tender, about 5 minutes. Transfer the onion mixture to a mixing bowl and add the oysters and crumbled bacon, tossing gently to combine. Line an 8- or 9-inch (20-23 cm) pie plate with half the pastry dough and brush with the melted butter. Pour in the oyster mixture and top with the remaining dough. Crimp the edges of the dough and cut a small hole in the top crust. Bake in a preheated 350F (180C) oven until the top crust is golden brown, 30 to 40 minutes.

PASTA and BEAN SALAD

8 oz pasta
1 can ripe olives, drained and halved
2 cans (14 oz) diced tomatoes
2 tsp minced garlic small onion chopped
15 oz can kidney beans
1/2 cup fat free Italian salad dressing
1 bell pepper cut into strips
1 bag frozen (10 oz) stir fry veggies

Cook and drain pasta. In frying pan, add garlic, beans, diced tomatoes, and veggies. Sauté for five minutes. In a large bowl with a tight fitting lid, combine all ingredients, and toss to mix. Store in the fridge for several hours until ready to serve.

PINEAPPLE FLUFF

1- 20 ounce Crushed Pineapple (in it's own juice)
1 cup Cool Whip Free
1 sm. pkg. (4 serving size) sugar free pistachio pudding mix

Empty pineapple into a mixing bowl, with the juice. Mix dry pudding mix into pineapple. Fold Cool Whip Free into the pineapple and pudding mixture. Pour mixture into 4 fruit bowls and refrigerate until well chilled. Serves: 4

Note: Spike thinks you can prepare this simple dessert with pudding mix that
Is not sugar-free and with regular whipped cream - if you're not dieting.

POPPYSEED DRINK WITH BANANA AND HONEY
Vallmodrink med banan och honung Serves 4

1 3/4 oz poppy seeds
1 egg white
2 cups apple juice
2 ripe bananas
2 tbsp Hawthorne juice (see info below)
1 tbsp honey
1 - 2 tsp fresh lime juice
2 cups plain yogurt
4 lime slices for decoration
ice cubes

Put the poppy seeds into a deep plate. Beat the egg white in a small bowl. Frost the edges of 4 high glasses first in the egg white, then in the poppy seeds.
Grind the remaining seeds or crush them in a mortar. Continue with this until they start to give away their aroma, become grey/black in color and slightly moist.

Bring the apple juice to a boil and stir in the crushed/ground poppy seeds. Let simmer slowly, covered, for 5 minutes. Remove saucepan from heat and allow the mixture to cool for 30 minutes. Mix until smooth.

Peel the bananas and cut them in pieces. Put these in the mixer with the apple juice and add the Hawthorne juice, honey and fresh lime juice. Mix to a smooth blend. Pour this in a bowl and beat in the yogurt.

Put 2 - 3 ice cubes in each glass and pour on the banana drink. Put a slice of lime on each glass and serve immediately.

HAWTHORNE JUICE

In Sweden, we can get this juice in health stores. The juice is very rich in vitamin C and can be mixed with yogurt or milk. If you can't find Hawthorne juice, you can use blackcurrant juice instead.

PORK AVOCADO AND BLACK BEAN SALAD
Serves 4

2 fully ripened avocados
1 (15-ounce) can black beans, drained and rinsed
12 ounces cooked diced pork or chicken (about 4 cups)
1 cup diced tomato
1 cup peeled jicama or celery, cut in strips
1/3 cup crumbled queso fresco OR mild feta cheese
1/4 cup chopped cilantro
1/2 cup prepared red-wine dressing or Italian salad dressing
Lettuce, optional

Cut avocados lengthwise around middle, remove pits with a knife blade, twist avocados to separate halves and scoop out pulp with a spoon. Dice one avocado; slice the other in thin wedges.

In a medium-sized bowl, combine diced avocado, beans, pork, tomato, jicama, queso fresco, cilantro and 2 tablespoons of dressing. Spoon onto 4 plates, lined with lettuce if desired. Garnish with avocado wedges. Drizzle with remaining dressing.

PRAWNS SAUTÉ CHARDONNAY WITH FRESH MUSHROOMS
Serves 2

12 large prawns, preferably fresh, but frozen will do
2 tablespoons flour
7 tablespoons unsalted butter, divided use
4 green onions, white and light green parts, very finely chopped
8 mushrooms, thinly sliced
Pinch of salt
Pinch of freshly ground black pepper
Pinch of dried basil, crushed OR 1 small leaf fresh basil, finely chopped
1/2 cup chardonnay or dry white wine
1 teaspoon finely chopped fresh parsley
Juice of 1/2 a lemon

Peel, butterfly, and devein prawns (if rinsed in cold water, blot dry). Dust well with flour.

Melt 4 tablespoons butter in sauté pan over medium heat. When butter is hot, increase heat to medium-high, add prawns and sauté 2 minutes, until they begin to turn pink. Immediately add green onions, mushrooms, salt, pepper and basil. Stir well and cook about 2 minutes, until vegetables are slightly softened. Add wine and cook 2 more minutes, until reduced by about one-third. (This is the secret of the sauté.)

Remove pan from heat and stir in remaining 3 tablespoons butter, parsley and lemon juice. (The last addition of butter gives the sauce shine and flavor and also thickens it.) Serve immediately.

SANDWICH GLOSSARY

Stumped by sandwich-speak? With so many new breads, ingredients and styles of sandwiches, it sometimes feels as though you need a dictionary just to know what you're ordering. Here are some words to watch for:

AIOLI (ay-OH-lee): A garlic mayonnaise from France's Provence region and a favorite spread for sandwiches at upscale restaurants.

American chefs often tinker with the original recipe, adding flavors and ingredients such as citrus oils, herb oils, or chopped capers, olives or herbs. If you don't care for mayo, give aioli a chance anyway. The flavors are much superior to commercial products.

BAGUETTE (baa-GHETT): A long, thin loaf of French bread with a hard, crisp crust and an airy, chewy interior.

CIABATTA (chee-BAH-tah): A rustic, oblong, flat bread whose name means slipper in Italian. Unlike focaccia, its top is usually unadorned with herbs and oil.

CUBAN: The signature ingredients of this hot, pressed sandwich from, obviously, Cuba are sliced roast pork loin, sliced ham, Swiss cheese and dill pickle slices. It's typically served on an oblong white bun.

FLAT BREAD: A huge category of breads shaped as their name implies; they may or may not be leavened with yeast. Ethnic cuisines offer many styles, from Mexican tortillas to Middle Eastern pitas to Italian focaccia. The thinnest, such as lavish and tortillas, are used as casings for roll-up sandwiches at fast-casual restaurant chains such as Rio Wraps.

FOCACCIA (foh-KAH-chee-ah): A yeast-leavened Italian flat bread, flavored with olive oil and sometimes with herbs, thinly sliced onions, tomatoes or other ingredients before baking. Can be squarish, round or oblong; slice in half horizontally for sandwiches. Use at room temperature or grill it lightly, cut side down.

MONTE CRISTO: A favorite from the '50s that's been making a big comeback. Basically a ham and cheese sandwich is dipped in an egg batter, much like French toast, and fried. Then it's sprinkled with powdered sugar and served with a side of jam or jelly for dipping.

MUFFULETTA (moo-fuh-LET- tah): A New Orleans hero-style sandwich, usually made on a round loaf of white Italian bread. It's filled with layers of provolone, salami and ham, topped with a mixture of chopped green olives, pimentos, celery, garlic, capers, oregano, olive oil and red wine vinegar.

PANINI (pah-NEE-nee): In the United States, panini are thin sandwiches grilled in a grooved sandwich press called a panini grill.

In Italy, the word -- plural of panino -- literally means small breads, such as rolls or biscuits, but also refers to the sandwiches made with them. Panini are exploding in popularity all over the United States; in metro Detroit, look for them on the lunch menus of upscale Italian restaurants.

TAPENADE (tah-pay-NAHD): A thick, nearly pureed paste of black olives, capers, anchovies, olive oil, lemon juice and seasonings, from the Provence region of France. Available as a condiment or can easily be made at home.

SANDWICH HISTORY
(Recipes below)

1st century B.C. -- First recorded sandwich made by rabbi Hillel. He pressed chopped nuts, apples, spices and other ingredients between two matzohs to eat with bitter herbs during Passover.

1762 - Modern sandwich invented in London by John Montague, fourth Earl of Sandwich, when he asks for bread, cheese and meat to be brought so he can continue gambling. He holds the food -- bread outside and other ingredients inside -- in one hand and keeps playing cards. Other players are said to request "the same as Sandwich," giving the sandwich its name and Montague a place in history.

1827 -- The sandwich comes to America in a cookbook by Englishwoman Elizabeth Leslie, who gave a recipe for ham sandwiches as a main dish.

1900 -- Commercial bakeries begin producing loaves of soft white bread for retail sale, fueling interest in sandwiches. By the 1920s, children were carrying sandwiches to school in metal buckets -- the forerunners of lunch boxes. Popular fillings were eggs and ham.

1921 -- White Castle, America's first hamburger chain, opens its first store in Wichita, Kan.

1930 -- Wonder Bread begins selling its soft, white loaves of bread sliced, a product that was so popular it not only revolutionized sandwich-making, it spawned the iconic American phrase, "the best thing since sliced bread."

1930s -- Dagwood Bumstead, in the comic strip Blondie, makes it a habit to raid the fridge and construct tall stacks of incompatible fillings between slices of bread. The concoctions came to be called Dagwood sandwiches, a term so well-known it made Webster's New World Dictionary.

1940s -- World War II GIs combine bread, peanut butter and jelly from their meal-kit rations to make a sandwich. Soldiers continued making the sandwiches even after they returned from the war.

1950s -- Elvis Presley bursts onto the musical scene, giving America swivel hips, "Blue Suede Shoes" and the fried peanut butter and banana sandwich.

2002 -- Using natural and chemical preservatives and special packaging, the U.S. Army invents sandwiches that keep without refrigeration for three years. Pepperoni and barbecue chicken are available now, but the PB&J, the most requested by troops in focus groups, is still being perfected.
-- Sources: Wheat Foods Council, Library of Congress, U.S. Army
PEPPERED BEEF AND SAUTÉED BITTER GREENS
MAKES: 4 sandwiches

1 teaspoon kosher salt
4 ounces filet of beef or filet mignon
6 tablespoons coarsely ground favorite peppercorns (black, pink, green, etc.)
1 tablespoon vegetable oil
Olive oil for brushing meat

GREENS:
2 tablespoons vegetable oil
1 medium head radicchio, chopped into 1-inch squares
1 to 2 cloves garlic, peeled, chopped
1 teaspoon kosher salt, divided
Freshly cracked black pepper to taste
3 teaspoons balsamic vinegar
1 Belgian endive, most of the stem removed, sliced in half horizontally, roughly
chopped
8 cups arugula leaves
1 large head frisee, center core removed, pulled apart into small bunches

BREAD:
4 slices white or whole-wheat sourdough bread
1 large clove garlic, peeled
1/2 cup favorite flavored mayonnaise
Olive oil for drizzling on bread
Kosher salt to taste

Salt the filet of beef on all sides. Spread all the ground peppercorns on a plate and stir to combine. Press each side of the filet into the peppercorns.

In a small cast-iron or heavy-duty skillet, heat the oil over high heat. When the oil is very hot, sear the beef about 1-2 minutes on each side, depending on its thickness.

Remove and refrigerate the filet until it's cold. Slice the beef against the grain into 16 quarter-inch-thick slices. Brush both sides of each slice with olive oil, and place them all between two sheets of plastic wrap. Gently pound each piece until it's 1/8-inch thick; set aside.

To prepare the greens: In a large skillet over medium-high heat, heat a teaspoon or so of oil until hot. Add the radicchio and cook about 2 minutes, until it's wilted.
Add 1/4 teaspoon of garlic, and cook another minute or two. Sprinkle in 1/4 tsp of the salt and a few grindings of cracked black pepper. Add 1/2 tsp of the vinegar.

Transfer the radicchio to a bowl. Wipe out the skillet, and repeat using the remaining greens (adjusting the timing as necessary), garlic, salt, cracked black pepper and vinegar. Combine all the cooked greens in the bowl; season with salt and pepper to taste.

Rub one side of each bread slice with the garlic clove. Grill or broil the bread until it's lightly browned.

To assemble: Spread about 2 tablespoons of flavored mayonnaise over each slice of bread. Cut the bread in half on the diagonal and place it on serving plates. Arrange the greens unevenly over the bread and rumple 2 slices of beef over each half. Drizzle the sandwiches with olive oil, sprinkle with kosher salt and serve.

TOMATO, BASIL, MOZZARELLA & PROSCIUTTO PANINI
MAKES: 6 servings

1 large focaccia bread
1 cup roasted red bell pepper tapenade (recipe below)
3 green onions, washed, chopped
1 tablespoon capers, rinsed and drained
1 tablespoon chopped fresh oregano
1/3 cup olive oil
1/4 cup sherry wine vinegar
Salt and freshly ground black pepper to taste
4 large ripe tomatoes, sliced into 1/4-inch thick slices
1 pound fresh mozzarella cheese, cut into 24 thin slices
24 large whole basil leaves
12 ounces thinly sliced prosciutto
1/2 cup grated Parmesan cheese
Basil sprigs for garnish

Cut the focaccia in half horizontally and then into 6 equal squares. Remove the top 6 squares, leaving the focaccia in its original shape. Brush the inner sides of the top 6 squares with the tapenade.

In a medium bowl whisk together the green onions, capers, oregano, olive oil, sherry wine vinegar, salt and pepper to taste. Drizzle the mix evenly over the bottom squares.

Alternately layer the tomato slices, mozzarella, basil leaves and prosciutto, overlapping them on top of the bottom squares of focaccia. Top with the Parmesan cheese. Replace the top squares of the focaccia and, following the cut marks on the top pieces as a guide, cut through the filling of the sandwiches.

Separate into 6 individual servings, slice each on the diagonal and garnish each with a sprig of fresh basil. Serve immediately.

Cook's note: You can substitute hummus or black olive tapenade for the Roasted Red Bell Pepper Tapenade.

ROASTED RED BELL PEPPER TAPENADE
MAKES: 1 1/2 cups

2 roasted red bell peppers, coarsely chopped (jarred roasted red bell peppers
can be used)
12 oil-packed sun-dried tomatoes, drained
2 anchovy fillets
2 cloves garlic, peeled
2 green onions, washed, ends removed, coarsely chopped
1 tablespoon capers, rinsed and drained
1 tablespoon herbs de Provence
1/4 cup chopped fresh basil
1/3 cup olive oil
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste

In a food processor fitted with the metal blade combine all ingredients -- adding the oil in a steady stream while the machine is running -- until mixture is smooth and thick. Cover and refrigerate up to 3 weeks.

Cook's note: To make black olive tapenade, substitute 1 cup nicoise or kalamata olives for the red bell peppers and sun-dried tomatoes.

PAN-SEARED SALMON B.L.T.
MAKES: 4 sandwiches

8 slices thick-cut pepper bacon
1/2 teaspoon sugar
4 salmon filets (6 ounces each), rinsed, patted dry
Salt and freshly ground black pepper to taste
1 lemon, cut into 4 wedges
8 slices multigrain bread with seeds, toasted
2/3 cup mayonnaise with fresh herbs (see cook's note)
8 frisee or curly endive lettuce leaves
24 cherry or grape tomatoes, halved
1 cup chopped broccoli florets or alfalfa sprouts, divided

In a 10-inch skillet over medium heat, fry the bacon about 2 minutes, sprinkle it with sugar, then continue cooking 6 to 8 minutes, turning once, until the bacon is browned and crispy. Remove the bacon and drain it on paper towels.
Season each side of the salmon lightly with salt and pepper. Place the filets in the same skillet and cook them over medium-high heat, about 3 minutes per side, or until the salmon is cooked to medium and the outside of the fish flakes easily with a fork. Squeeze a lemon wedge over each filet.

Spread the bread slices with the mayonnaise. On four of the bread slices, arrange 2 lettuce leaves, 2 strips of bacon, 1 salmon filet, 12 tomato halves and 1/4 cup of the broccoli. Top with remaining bread and press gently. Slice the sandwiches in half on the diagonal. Serve immediately.

Cook's note: to prepare mayonnaise with fresh herbs, in a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon Dijon mustard, 1/3 cup assorted chopped herbs ( parsley, basil, tarragon, rosemary and thyme), 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, salt and freshly ground black pepper to taste. Makes 1 cup.

SANDWICH INFORMATION

Sandwiches, in case you haven't noticed, aren't what they used to be.
Classier, more creative and much, much tastier than the meat-in-white- bread lunch box fodder of childhood, they've been reinvented and redefined.

Today, their breads are better. Their fillings are fabulous. And they're being served in tantalizing combinations that are spread with a whole new attitude.

At a fancy eatery, you can dine on a grilled shrimp sandwich: five jumbo shrimp topped with fresh cilantro and mango-pepper salsa on scallion focaccia bread with lemongrass aioli.

Or you can sample a grilled turkey panini with spinach-artichoke spread, Asiago- Parmesan cheese, caramelized onions and tomato on basil pesto focaccia.

There's everything in between at today's restaurants. Sandwiches were the largest group among new menu items offered by the top 200 chain restaurants last year, so it's no wonder the trade journal Food Technology recently called sandwiches one of the 10 top trends to watch for in the future.

But sophisticated sandwiches shouldn't be confined to restaurants.

Made at home, they're perfect food for today's lifestyle challenges.

Too busy to cook? Watching your budget? Eating healthier? Bored with the same six dinners every week? Sandwiches can be an easy, quick and endlessly variable solution.

If you're ready to shed your turkey-and-American past for a more contemporary style, there's no shortage of help and inspiration. There are new sandwich cookbooks by famous chefs, elaborate $100 panini grills from high-end appliance makers, scores of tempting ready-made ingredients at bakeries, markets and grocery stores.

Tips to make a great sandwich

Start with great breads: Chefs agree that breads with substance, texture and the earthy flavors of grain are the real key to today's more substantial, sophisticated sandwiches.

Skip typical supermarket loaves and choose rustic hearth-baked or artisan-style breads. Experiment with different textures, shapes and flavors, and slice them yourself to get the thickness you prefer.

Try a rich olive-sourdough bread, sun-dried tomato and basil, or any kind of focaccia.

Add flavor by grilling the bread: Also, roast or grill at least some of the fillings, such as onions, peppers and other vegetables. Seasoning or marinating the meat -- whether it's chicken, beef or seafood -- adds complexity and more layers of flavor.

You can grill bread slices individually before assembling the sandwiches; these are the ones you'll find on high-end menus. Or you can grill the whole thing in a contact grill or a specialized panini maker, sold at high-end appliance retailers.

Restaurant chains all over the country are jumping on the panini bandwagon, industry studies show. Even Starbucks is reported to be experimenting with them.

Use grilled or roasted meats instead of sliced cold cuts: Even leftovers from a weekend cookout or Sunday night supper are preferable to processed products. Tired of the deli-meat sandwich? Think oven-roasted turkey breast, succulent slices of rosy grilled steak, pan-seared salmon filets, or even shredded, slowly braised beef pot roast.

And if you love tomatoes on sandwiches, don't settle for tasteless winter ones. Intensify their flavor by slowly roasting sliced or halved Romas in the oven. Add a few leaves of fresh basil or other herbs while you're at it.

Get beyond mayonnaise and mustard: Shop the aisles of almost any supermarket and you'll spot prepared chutneys, pestos and tapenade -- extremely flavorful condiments that aren't usually used as sandwich spreads. In the refrigerator section, grab containers of hummus, bottles of salad dressing and tubs of spreadable cheeses. Check out prepared foods counters, too; we found a spinach and artichoke spread that had our test kitchen tasters raving.

Nancy Silverton of Los Angeles, in the new "Nancy Silverton's Sandwich Book" (Knopf, $24.95), says prepared items such as tapenades and roasted red peppers in jars can taste great and save time; just read the ingredients to know what you're buying.

Rethink everything you assume about fillings: Both vegetarian and seafood sandwiches were strong new trends on restaurant menus last year, Food Technology magazine reports. Grilled eggplant, broccoli and asparagus are just a few of the vegetables showing up as sandwich ingredients; Silverton's book has recipes using sauteed bitter greens and even bean purees.

Don't overlook fresh vegetables: Pea shoots, rings of sweet yellow or red peppers, or long, thin slabs of crisp cucumber can add crunch, moisture and coolness to sandwiches. Try fruit; mango or pineapple salsas are cool, spicy and refreshing in knife-and-fork sandwiches.

And don't forget grilled salmon, smoked salmon, seared tuna, crabcakes or seafood salads as options to heavier protein sources such as beef, pork and chicken.

SAVORY POT ROAST

3 1/2 pounds Roast, trimmed -- chuck, bone in
1 tablespoon Vegetable Oil
2 large Onions -- diced
2 cloves Garlic - minced
1 can (14 1/2 oz) Tomatoes, canned -- diced, undrained
1 cup Water - divided use
2 tablespoons Prepared Horseradish
1 teaspoon Browning Sauce
1/2 teaspoon Salt -- optional
1/8 teaspoon Pepper
1/4 cup Flour

In a Dutch oven, brown roast in oil. Remove and set aside. In the drippings, sauté onions and garlic until onions are tender. Return roast to Dutch oven. Stir in tomatoes, 1/2 cup of water, horseradish, browning sauce, salt if desired and pepper. Cover and simmer for 2 - 3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain all but 2 cups of pan juices. Combine flour and remaining water; stir into pan juices. Cook for 5 minutes or until thickened and bubbly. Slice roast and serve with gravy.

SEAFOOD CAESAR SALAD
Makes 4 servings

1 lb. cooked jumbo shrimp, peeled and deveined
2 bacon strips, chopped and virgin olive oil
1/4 cup white wine vinegar
6 anchovy fillets, halved
1 hard-cooked cooked until crisp
1 romaine lettuce, torn into small pieces
1/3 cup extra egg, finely chopped
1/4 teaspoon salt
1 cup croutons
Parmesan cheese shavings

Place shrimp, bacon and lettuce in salad bowl. Combine oil, vinegar, anchovy fillets, egg, and salt and mix well. Pour over salad just before serving and toss well. Top with croutons and Parmesan shavings.

SIMPLY FABULOUS SPINACH SALAD
Serves 2-4

2 cups baby spinach leaves
1/2 small red onion very thinly sliced
1 small can mandarin oranges

Combine, then drizzle with:
3-4 Tbsp Russian Dressing
1/4 cup slivered almonds (optional)

The secret is the Russian Dressing. Slivered almonds sprinkled over the top is a good garnish.

SNICKERDOODLE MINI-MUFFINS

Topping:
1/3 cup Sugar
1 teaspoon Cinnamon

Batter:
1 1/2 cups Flour
1 cup Quick Cooking Oatmeal -- uncooked
1/2 cup Sugar
1 tablespoon Baking Powder
1 cup Milk
1 Egg -- slightly beaten
4 Tablespoons Butter or Margarine -- melted
1 teaspoon Vanilla

Preheat oven to 400 degrees F. Prepare 36 mini muffin pan cups or 12 standard muffin pan cups with nonstick cooking spray or paper liners. First, prepare topping by combining sugar and cinnamon in small bowl and set aside. Next, make batter by combining flour, oatmeal, sugar and baking powder in a large bowl. Mix well. In a small bowl, combine milk, egg, butter and vanilla. Blend well. Add to dry ingredients all at once. Stir just until dry ingredients are moistened. Do not over-mix.

Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins. Bake at 400 deg. F. for 12 to 14 minutes for mini-muffins and 18 to 22 for regular muffins, or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

SOUR CREAM POUND CAKE

3 cups sugar
3/4 cup butter
4 eggs
1 and 1/2 cups sour cream
1 tsp. baking soda
4 and 1/2 cups cake flour
Pinch of salt
2 tsp. vanilla

Cream together sugar and butter. Add eggs and beat well. In a separate bowl, combine sour cream and baking soda and stir. In another bowl, combine flour and salt. Alternately add sour cream and flour mixtures to sugar and butter mixture. Stir in vanilla. Pour batter into a loaf pan sprayed with non-stick cooking spray. Bake at 325 for 1 hour and 30 minutes or until center is done when a toothpick is inserted in the center of the cake. Cool before cutting and serving.

SOUTH AFRICAN PUDDINGS

NASIONALE POEDING
(National Pudding)

2 cups cake flour
2 teaspoons baking powder
2 eggs
1 tablespoon butter

Sift flour and baking powder and rub butter in.. Mix with well beaten egg and a little water. Roll out and spread apricot jam on, then roll up again.

Syrup - make with

2 cups sugar
3 cups boiling water
1 dessertspoon butter
1 teaspoon flavoring

Pour syrup in long ovenproof dish, place dough in and bake for 1 hour at 350ºF

DEPRESSIE POEDING
(Depression Pudding)

5 Tsp (25ml) butter
2 Tbsp (30ml) apricot jam
1/4 cup (62.5ml) sugar
2 tsp (10ml) bicarbonate of soda (baking soda)
5 tsp (25ml) vinegar
2 3/4 cups (300g) cake flour
1/4 tsp (2ml) salt
1 3/4 cups (375ml) milk

Melt butter and place with apricot jam and sugar in mixing bowl and mix well. Dissolve baking soda in vinegar and add to butter mixture. Mix well. Sift dry ingredients together well and add to mixture, alternating with adding milk and mix well. Ladle into greased ovenproof dish with prepared syrup (below). Bake at 350 deg. F. (180ºC) until golden brown and done.
Syrup
5 1/4 cups (1.25 liter) water
2 3/4 cup (300g) brown sugar
1/4 tsp (2ml) ground cinnamon

Heat all ingredients together over low heat till sugar is dissolved. Boil for 5 minutes and cool.

AFRIKANERBOND POEDING

3 1/2 Tbsp (50ml) soft butter
1 3/4 cups (200g) sugar
1 egg
1 1/8 cups (240g) cake flour
2 tsp (10ml) baking powder
1/2 tsp (2.5ml) salt
1 cup (250ml) milk
1 tsp (5 ml) vanilla extract (essence)

Mix butter and sugar well. Add egg and mix. Sift dry ingredients together and add to butter mixture, alternating with milk. Mix well. Add vanilla essence. Ladle into greased ring form and bake for 45-50 minutes at 350 Deg. F. (190ºC) Serve with wine sauce, custard or cream.

SOUTH AFRICAN STUFF II

COTTAGE CHEESE DIP

1/4 cup (60 ml) milk
1 cup (250 ml) natural yogurt
2 cloves garlic, crushed
2 large gherkins, chopped
salt and pepper
1 cup (250 ml) smooth or creamed cottage cheese

1. Pour cottage cheese, milk and yogurt into a food processor and blend until smooth.
2. Add garlic and chopped gherkin. Blend until smooth and season with salt and pepper.
3. Store in an airtight container in the refrigerator for up to 2 days.

CROCODILE BITES

2 1/2 Tbsp (40 ml) butter
5 Tbsp (80 ml) cake flour
2/3 cup (150 ml) milk
salt and freshly ground black pepper to taste
1 lb (500 g) cooked crocodile meat (or chicken), shredded
1 Tbsp (15 ml) freshly chopped parsley
2 Tbsp (30 ml) chopped chives
pinch nutmeg
2 Tbsp (30 ml) finely chopped green pepper
1 1/2 Tbsp (20 ml) chili sauce
2 extra-large hard-boiled eggs, shelled and finely chopped
2 extra-large eggs, whisked
1/2 cup (125 ml) dry breadcrumbs
oil for deep-frying

Dip:
1/3 cup (100 ml) capers, finely chopped
2 carrots, very finely chopped
2 onions, very finely chopped
1 tsp (5 ml) Tabasco sauce
1 tsp (5 ml) tomato sauce
1 cup (250 ml) mayonnaise

Melt the butter in a pan and stir in the flour. Heat for one to two minutes, stirring continually. Remove the pan from the heat and add the milk while stirring. Whisk the sauce with a wire beater until smooth and creamy. Return to the heat and bring to the boil. Simmer until the sauce thickens and is cooked. Season with salt and freshly ground black pepper. Set aside to cool. Add the meat, parsley, chives, nutmeg, green pepper, chili sauce and chopped hard-boiled eggs to the cooled sauce and mix well. Shape into balls and dredge with flour. Dip the balls in the whisked egg and roll in the dry breadcrumbs. Chill for 20 minutes. Roll each ball in egg and dried breadcrumbs again and chill for another 20 minutes. Heat the oil until very hot and deep-fry a few balls at a time until golden brown. To make the dip, mix all the ingredients together and season to taste, Serve with the meatballs.

BRAAI MARINADE

2 Tbsp (30 ml) soy sauce
2 Tbsp (30 ml) honey
1/3 cup (100 ml) dry white wine or white grape vinegar
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) tomato paste
1 tsp (5 ml) lemon juice

Blend all the ingredients for marinade, pour over the meat and marinate for about 4 hours. Remove the meat from the marinade and pat dry with paper toweling before grilling, otherwise it will not brown evenly. Grill the meat over medium hot coals or under the oven grill for medium: 7-10 minute in total and for well done: 10-12 minutes in total. Baste frequently with the remaining marinade. Discard any left-over marinade.

CHICKEN MARINADE

8 chicken pieces

Marinade:
1/2 cup (125 ml) soy sauce
1 Tbsp (15 ml) honey
1 onion, chopped
2 cloves garlic, crushed
1 piece ginger, peeled and grated
2 sticks lemon grass, white part only, thinly sliced
1 tsp (5 ml) five-spice powder (Chinese seasoning)
2 tsp (10 ml) sesame oil
1/2 cup (125 ml) olive oil
2 Tbsp (30 ml) rice vinegar

Shake the marinade ingredients together in a screw-top jar. Pour over chicken pieces and marinate for 2 hours in the refrigerator. Remove from the fridge 3 hours before cooking. Braai, grill or fry until cooked through.




CHICKEN LIVERS PERI PERI

1 lb. (500 g) chicken livers

Marinade:
3 Tbsp (45 ml) wine vinegar
3 Tbsp (45 ml) olive oil
1 Tbsp (15 ml) lemon juice
2 cloves garlic, crushed
2 red chilies, seeded and chopped
1 Tsp (5 ml) ground cumin
1 Tsp (5 ml) ground coriander
salt and freshly ground black pepper
2 bay leaves

Sauce:
2 Tbsp (30 ml) olive oil
2 Tbsp (1/4 stick) (30 g) butter or margarine
1 onion, thinly sliced
1 Tbsp (15 ml) tomato paste
1 Tbsp (15 ml) Worcestershire sauce
1/2 cup (125 ml) chicken stock
2 Tbsp (30 ml) brandy

1. Trim chicken livers of any membranes and all discolored bits.
2. To make marinade: Combine all ingredients and marinate chicken livers for 2 hours. Drain livers and set aside, reserving the marinade.
3. To make sauce: Heat together oil and butter. Sauté onion until soft. Add chicken livers and cook over high heat for 2 minutes.
4. Reduce heat and add tomato paste, Worcestershire sauce, chicken stock and reserved marinade.
5. Simmer gently for 5 minutes. Pour in brandy, heat through.
6. Sprinkle with chopped fresh coriander and garnish with bay leaves before serving with crusty bread.

PORK STRIPS WITH MARMALADE SAUCE

1 1/2 lbs (750 g) pork fillet
1/2 cup (125 ml) sesame seeds

Marinade:
1 Tbsp (15 ml) cornflour (U.S. cornstarch)
1/3 cup (115 ml) lemon juice
1 Tbsp (15 ml) dry sherry
1 Tbsp (15 ml) grated fresh ginger
1 tsp (5 ml) soy sauce
1/4 tsp (2 ml) salt
milled black pepper
1 egg white, beaten with a fork until foamy

Marmalade Sauce:
1/4 cup (60 ml) fine-cut orange marmalade
1/4 cup (60 ml) lemon juice
1 large clove garlic, crushed
1 lemon, grated peel
1 tsp (5 ml) cornflour (U.S. cornstarch)
1 Tbsp (15 ml) water
pinch (1 ml) salt
1 tsp (5 ml) sesame oil (optional)

Cut pork fillets into 1 cm thick slices then cut each slice into 4 strips. MARINADE: Stir cornflour, lemon juice, sherry, ginger, soy sauce and seasoning together in a bowl, then stir in egg white. Stir in pork strips and leave to marinate for 30 minutes. Tip pork into a colander and shake to drain off some of the marinade, then lay strips out on a board or tray. Sprinkle with half the sesame seeds, turn over and sprinkle with remainder. Fry in a deep fryer or 5 cm deep hot oil in a frying pan (do not overcrowd pan) for 4 to 5 minutes, or until golden. Drain on paper towels.] SAUCE: Stir all ingredients, except sesame oil, together in a small saucepan over moderate heat until mixture boils and clears. Remove from stove and stir in sesame oil (which loses its delicate taste if overheated).] Serve pork on a bed of shredded lettuce or Chinese cabbage, garnished with lemon and cucumber slices and cherry tomatoes. Pour sauce over just before serving. Equally tasty hot or cool.

Variation:
Instead of pork, use chicken breasts and serve with apricot sauce. Apricot sauce: substitute apricot jam for the marmalade (and English mustard for the sesame oil in the marmalade sauce recipe.) Stir into remaining ingredients before boiling.
SPICY BAKED RICE AND CHEESE
Makes 8 servings

1 1/3 cups long grain rice
2 2/3 cups fat- free chicken broth
1 (14 1/2 oz.) can Mexican style stewed tomatoes with juice
3/4 cup reduced- fat sour cream
1 cup shredded reduced- fat cheddar cheese (4 oz.)
3 tablespoons chopped pickled jalapeno peppers
2 tablespoons chopped fresh cilantro for garnish

Heat oven to 375 degrees. Cook rice, using the broth as liquid, according to rice package directions. Meanwhile, coat an 8x12 inch baking dish with cooking spray. In a small bowl, combine tomatoes with sour cream. Layer half the cooked rice, half the tomato sour cream mixture and half the cheese. Repeat layers. Bake 30 to 35 minutes or until cheese is lightly browned and casserole is bubbly. Garnish with cilantro and peppers.

SPINACH MUSHROOM LASAGNA

1 pound Tofu, firm
1 teaspoon Salt
4 tablespoons Lemon Juice
2 tablespoons Vegetable Oil
2 1/2 tablespoons Tahini
1 tablespoon Miso -- light
1 1/2 tablespoons Olive Oil
1 large Onion -- chopped
2 cloves Garlic -- pressed
Black Pepper -- to taste
1 teaspoon Nutmeg
2 teaspoons Tarragon
2 teaspoons Dill
8 ounces Mushrooms -- sliced
8 ounces Spinach
1/2 cup Parsley sprigs -- fresh, chopped
4 tablespoons Bread Crumbs, seasoned -- toasted
1/2 cup Walnuts -- chopped
4 cups Tomato Sauce
9 medium Lasagna Noodles -- cooked and drained

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini, and miso. Blend until thoroughly smooth. Set aside. Heat olive oil. Add onion and sauté until translucent. Add garlic, pepper, nutmeg, tarragon, dill, and mushrooms. Sauté for several minutes. Stir in chopped spinach and parsley. Sauté very briefly. Remove from heat. Add the sauté to tofu mixture. Blend briefly. Be sure t maintain the texture. Pre-heat oven to 350 degrees F. Lightly oil the bottom and sides of a baking dish. Add 2 to 3 Tbsp. of breadcrumbs and ensure that the dish is evenly coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato sauce. Lay 3 noodles on top of the sauce and evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles, and sauce. Sprinkle the rest of the breadcrumbs on top. Cover and bake for 30 minutes. Uncover and bake another 10 minutes. Cool for 20 to 30 minutes before slicing.

STUFFED MIRLITONS
I don't know of another vegetable that goes by so many names. It is usually called chayote in American markets, but is also known as christophene, vegetable pear, mango squash, cho-cho, and susu, and in Louisiana they call it mirliton.

4-6 chayote, halved lengthwise
4 Tbsp (60 ml) butter
1 medium onion, chopped
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) chopped celery
1-1 1/2 cups (250-375 ml) bread crumbs
2 eggs, lightly beaten
1 lb (450 g) cooked shrimp or ham, chopped
Salt and freshly ground pepper to taste
1/2 cup (125 ml) grated cheddar cheese

Cover the chayote in salted water and boil over moderate heat until tender, about 30 minutes. Drain and allow to cool. Remove and discard the pit. Scoop out and chop the flesh, being careful to leave the skin intact. Heat the butter in a saucepan over moderate heat and sauté the onion, garlic, and celery until tender, about 5 minutes. Remove from the heat and stir in the chayote pulp, bread crumbs, eggs, shrimp or ham, salt, and pepper. Spoon the mixture into the chayote shells and top with grated cheese. Bake in a preheated 350F (180C)
oven until lightly browned, about 20 minutes. Serves 4 to 6.

TADICH GRILL LENTIL SOUP
Serves 4

12 cups chicken stock
1 pound lentils
1 ham or pork bone (optional)
Salt
Freshly ground black pepper
2 tablespoons olive oil
1 cup finely chopped yellow onion
2 cloves garlic, finely minced
1 teaspoon chopped fresh thyme
1/4 teaspoon ground nutmeg
3 tablespoons white wine vinegar
1/4 cup chopped cilantro

Reserve 1 cup of chicken stock. Pour remaining stock into a large soup pot and add lentils and ham bone. Bring to a gentle boil over medium-high heat and then immediately decrease heat to low. Cover pot and simmer about 1 hour, or until lentils are soft (longer than you would cook lentils for a side dish).

Discard ham bone. Working in batches, transfer mixture to a food processor and puree until smooth. Return puree to pot over medium heat and season to taste with salt and pepper.

Place a sauté pan over medium heat. When hot, add oil. When oil is hot, add onion and garlic and sauté 3-4 minutes, until tender. Add thyme and nutmeg, mix well, then add to lentil puree. Bring to a simmer for 10-15 minutes, adding reserved stock as needed to attain desired consistency. Just before serving, stir in vinegar. To serve, transfer to warmed bowls and sprinkle with cilantro.

TOASTED SOURDOUGH BREAD WITH TAPENADE

1 loaf sourdough bread sliced into 1/2 inch slices
1 cup goat cheese
1 egg hard boiled and chopped
1/2 cup Kalamata olives, pitted and chopped
2 anchovy fillets, rinsed and drained
1 Tbsp. capers
1 clove garlic
1 Tbsp. Dijon mustard
1 Tbsp. lemon juice
1 Tbsp. Cognac
3 Tbsp. olive oil
1 Tbsp. fresh basil

Lightly toast bread and spread with goat cheese. Combine remaining ingredients in a food processor and process until finely chopped. Spread a portion of tapenade on each bread slice. Cut slices into quarters and serve.

TONKATSU STYLE CHICKEN

1 pound boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons flour
1 whole egg
1 egg white
1 cup panko bread crumbs (found in most stores)
1 tablespoon canola oil
3 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon "lite" soy sauce
2 teaspoons honey mustard
1 tablespoon rice vinegar

Working with one at a time, lay a chicken thigh flat on a piece of plastic wrap, with the smooth skin facing up. Place another piece of plastic wrap on top and pound the chicken to an even 1/4 inch thickness. When all the chicken is pounded, cut each thigh into 3 pieces, each roughly 3 1/2 inches long by 2 inches wide. Sprinkle the chicken with salt and pepper, then dredge the pieces in the flour.

Combine the egg and egg white in a bowl and beat lightly with a fork. Working with one at a time, dip each chicken piece in the egg, letting the excess drip off, then dredge it in the panko crumbs. Heat the oil in a large non-stick skillet over medium high. Add the chicken pieces, taking care not to crowd them, and cook for 3 minutes. Take the pan away from your stove, and lightly coat the tops of the chicken with cooking spray, then turn the pieces over and cook another 3 minutes, or until they are cooked through. NEVER SPRAY NEAR A SOURCE OF HEAT. IT CAN CAUSE YOU TO SUFFER AN EXPLOSION AND FIRE.

Combine the ketchup, Worcestershire sauce, soy sauce, honey mustard and
rice vinegar in a bowl. Serve 3 of the chicken cutlets fanned on each plate, and place a puddle of the dipping sauce at the base of the fan. Makes 4 servings.

WHOOPIE PIES

1 egg
1/3 cup vegetable oil
1 cup sugar
2 cups unsifted all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
Filling (recipe follows)

Filling
1/2 cup butter or margarine
1 cup confectioners' sugar
1 cup marshmallow crème
1 teaspoon vanilla

Heat oven to 350F. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed, beat egg and vegetable oil. Gradually beat
in sugar and continue beating until pale yellow in color. In another bowl,
combine flour, cocoa, baking soda and salt In a measuring cup combine milk
and vanilla. Add flour and milk mixtures alternately to eggs and sugar,
beginning and ending with dry ingredients. Drop by tablespoons onto cookie
sheet These will spread a lot, so make 6 cakes per sheet at a time. Bake
about 5 minutes or until top springs back when lightly touched with finger.
Remove to wire racks to cool. When cool, use filling and two cakes to make
sandwiches.

To Make Filling: In a medium bowl with mixer at medium speed, beat butter
and remaining ingredients until light and fluffy. Yield: 15 pies.

ZESTY RICE WITH CHORIZO

1 tbsp. vegetable oil
1 pkg. (3 1/2 oz.) chorizo sausage, cut up
1 medium onion, chopped
2 cloves garlic, minced
3/4 cup uncooked regular long-grain white rice
1 can (14 oz.) Chicken Broth
1/2 cup Chunky Salsa or Chunky Chipotle Salsa
1/2 cup frozen peas
Chopped fresh cilantro

Heat oil in skillet. Add sausage, onion and garlic and cook until vegetables are tender. Add rice, broth and salsa. Heat to a boil. Cover and cook over low heat 15 min. Stir in peas and cook, covered, 5 min. or until done. Stir in cilantro. Serves 4.