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

APPLE BRIOCHE PIZZA
BAKED STUFFED TOMATOES
BASIL PORK CHOPS
BRAISED LAMB SHANKS
BRANDIED SWEET POTATOES
BROCCOLI SOUFFLE FOR PASSOVER
BROCCOLI WITH BACON
BROWNIES
BUTTERSCOTCH SCOTCHIES
CARROTS PROVENCAL
CHICKEN CREOLE
CHICKEN PARMIGIANA
CHICKEN PASTA SKILLET
CHILI CON QUESO
CHILI PASTA
CHOCOLATE ORANGE PUDDING
COCONUT MACAROON SHORTCAKE
COTTAGE CHEESE SALAD
COWBOY COOKIES
CRAB BISQUE
CREAM OF CORN SOUP
CREAMED LEEKS
CREAMY CHICKEN ANGELO AND PASTA
CRÈME BRULEE
CUBAN STYLE CHICKEN
CUCUMBER DILL DIP FOR FRESH VEGGIES
DOUBLE CHOCOLATE PUDDING
FRUITED RICE MEDLEY
HAMBURGER PIE
HAY AND STRAW PASTA
HONEY BAKED APPLES
IRISH VEGETABLES
KATHARINE HEPBURN'S BROWNIES
LENTIL-ORZO SOUP
MARINATED POTATOES AND ONIONS
MASHED POTATOES WITH HORSERADISH
MEDITERRANEAN CHICKEN
MIDWEST CHOWDER
MIRACLE WHIP CHOCOLATE CAKE
NO-FAIL STRUDEL DOUGH
OLIVE INFORMATION
OLIVE LOVERS PASTA
ONCE-A-YEAR CHOCOLATE CHIP COOKIES

PEACH GLAZED CARROTS
PORK CUTLETS MEXICANO
RASPBERRY CHICKEN WITH ORANGE
RAW V8 JUICE
ROASTED EGGPLANT WITH MOZZARELLA
ROULADEN
SALMON CHOWDER
SNICKERS MUNCH BAR
SPAGHETTI SALAD
SPIKE'S FAMOUS basic SPAGHETTI SAUCE
SPINACH SALAD WITH AVOCADO AND ORANGE
SUFFOLK CHICKEN
SWEET AND SPICY CHICKEN
SWEET NOODLE KUGEL
TACO SOUP
TIRAMISU
TOAD IN THE HOLE
YOUR OWN STEAK SAUCE
WATERCRESS SOUP
WEDDING CAKE (or) LARGE CAKE


APPLE BRIOCHE PIZZA

Crust:
2 2/3 cups Flour
1/4 cup Sugar
2 1/2 teaspoons Yeast -- fast acting
1/2 teaspoon Salt
1/2 cup Butter or Margarine -- sliced
1/4 cup Milk
1/4 cup Water
2 Eggs

Topping:
3 tablespoons Sugar
2 tablespoons Flour
1/4 cup Whipping Cream
2 teaspoons Vanilla Extract
2 cups Apples, peeled -- thinly sliced
1/4 cup Apricot Preserves -- warmed

To make crust: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and water until very warm (120 to 130 degrees F). Butter does not need to melt. Gradually stir into dry ingredients. Stir in eggs and remaining flour to make soft dough. Knead 5 minutes. (Dough will be buttery; do not add additional flour.) With floured hands, press dough to form 12-inch circle on lightly greased pizza pan or cookie sheet. Cover; let rest 30 minutes.

To make topping: In small bowl, combine sugar and flour. Gradually add cream and Calvados or vanilla extract; stir until smooth. Set aside.

Preheat oven to 400 degrees F. Form 3/4-inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mixture over top. Bake on middle oven rack 18 to 22 minutes or until crust is golden brown and apples are almost tender. Remove from pan; place on wire rack to cool slightly. Spread apricot preserves over top.

BAKED STUFFED TOMATOES

4 medium Tomatoes
1/3 teaspoon Salt
1/2 cup Soft Bread Crumbs
1/4 cup Parsley
1/3 tablespoon Dried Basil -- leaves
1 clove Garlic -- crushed
1/8 cup Butter -- melted

Preheat oven to 375 degrees. Cut top from each tomato, scoop out seeds. Sprinkle inside with salt. In bowl, mix together bread crumbs, parsley, basil, garlic and butter. Fill each tomato with crumb mixture, place in lightly greased baking dish. Bake 25 minutes.

BASIL PORK CHOPS

4 Lean center-cut pork chops(1 1/4 lbs)
1 tsp Dried basil
1 tsp Coarsely ground black pepper
1/2 tsp Salt
1 cup V-8 Juice

Trim and discard excess fat from chops. In a large frying pan, brown chops without added fat. When chops are browned, add other ingredients. Cover tightly and simmer 40 minutes or until tender. Turn meat occasionally and add a few tablespoons of water if necessary to prevent burning. Yield: 4 servings.

BRAISED LAMB SHANKS

2 large lamb shanks
2 tbsp olive oil
Salt, pepper to taste
3/4 cup white wine
2 cups chicken broth
Garlic(1 or 2 cloves finely chopped)
1 tbsp fresh rosemary or 1 tsp dried, chopped
1 large onion diced
2 bay leaves
1 tbsp tomato paste

Preheat the oven to 325. Heat oil in a large oven proof skillet. Season the lamb shanks with salt and pepper and place them in the hot oil. Brown well on all sides. Add the broth, wine, garlic, rosemary, onion, bay leaves and tomato paste. Bring to a boil; cover and place in the oven. Cook for 1 1/2 to 2 hours or until very tender.

BRANDIED SWEET POTATOES

1 tablespoon cornstarch
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 cup water
1/4 cup sugar
1/2 tablespoon lemon juice
1/8 cup brandy
3 large sweet potatoes -- cooked
4 oz miniature marshmallows

Combine cornstarch, nutmeg, salt and sugar in 1 quart saucepan, gradually stir in water. Cook until clear, stirring constantly.

Stir in lemon juice and brandy. Peel the potatoes, cut crosswise into 1/4 to 1/2 inch thick slices. Place in buttered shallow casserole dish and cover with sauce.

Cover and bake in preheated 375 degree oven for 30 minutes or until glazed, basting occasionally, sprinkle with marshmallows, bake under broiler until golden brown. Serves 4

PASSOVER BROCCOLI SOUFFLE

1 6oz.package potato pancake mix
2 cups of water
2 packages chopped frozen broccoli
4 eggs
4 oz. oil
Mix water and pancake mix. Let stand 10 min. Beat the rest in a food processor.
Mix together the remaining ingredients. Bake for 40 min. at 350 in a 9x13 dish.
Doubles easily; other vegetables can be used.

BROCCOLI WITH BACON

2 lb Fresh broccoli
6 slices Bacon
3/4 c Coarsely chopped walnuts (optional)
1/2 cup Sliced green onions

Remove broccoli leaves, cut tough stalk ends off. Wash and cut into spears.

Cook in boiling water for 6 to 8 minutes. or until tender; drain. Keep warm in serving dish. Cook 2 tbsp drippings in skillet. Crumble bacon and put aside.

Cook walnuts, if desired, in drippings over medium-high heat, stirring constantly, 3 minutes. Add green onions, and cook for 2 minutes. Stir constantly. Spoon over broccoli. Sprinkle bacon on. Yield: 8 servings.

BROWNIES
Yield: 28 brownies.

1/2 cup butter-flavored vegetable shortening
2 cups sugar
1 cup all-purpose flour
4 eggs
4 (4 ounce) squares unsweetened chocolate

Preheat oven to 350 degrees. Put shortening into 13x9x2 inch baking pan. Place pan in oven and allow shortening to melt, 5 to 10 minutes. Add remaining ingredients and stir with a fork until well blended. Level top of brownie with a spatula. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool and cut into 2-inch squares.

BUTTERSCOTCH SCOTCHIES
About 35 cookies

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter-flavored vegetable shortening
1 1/4 cups sugar
2 eggs
Grated peel of 1 orange
2 tablespoons water
3 cups quick or old-fashioned oats, uncooked
1 (12 ounce) package butterscotch-flavored morsels

Preheat oven to 375 degrees. Grease a 15 1/2 by 10 1/2 by 2-inch baking pan.
In a small bowl, combine flour, baking soda, salt, and cinnamon. Set aside. In a large mixer bowl, beat shortening, sugar, eggs, and orange peel until creamy. Gradually beat in flour mixture and water. Stir in oats and butterscotch-flavored morsels. Spread dough in prepared pan. Bake 18-22 minutes or until very lightly browned. Cool completely and cut into 2-inch squares.

CARROTS PROVENCAL

1 Tbsp (15 ml) olive oil
1 lb (450 g) small carrots, peeled
2 Tbsp (30 ml) dry sherry, Marsala, or Port wine
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground pepper to taste

Brush the oil on a piece of aluminum foil and place the remaining ingredients in the center of the foil. Bring the edges of the foil together and crimp all around to seal. Bake in a preheated 400F (200C) oven for 20 minutes. Serves 4 to 6.

CHICKEN CREOLE

1-1/2 pounds Chicken pieces
1 Med. Onion -- sliced
1 Med. Green Pepper -- thin strips
1/2 cup Celery -- diced
1-1/2 teaspoons Salt
1 teaspoon Thyme
1/2 teaspoon Paprika
2 tablespoons Parsley -- chopped
16 fluid ounces Canned Tomatoes
4 ounces Mushrooms -- sliced

After cutting up all the vegetables, combine all ingredients in crock pot. Cook on high 4 to 5 hours. Description: A simple dish to put together, if you'd like a little color on your chicken, feel free to brown it in a little canola oil before placing in the crock-pot. A great dish to serve with a simple white rice (A recipe below)

Notes: Heat this dish on the stove in a heavy pan until bubbling, cover the pan to avoid losing moisture.

CHICKEN PARMIGIANA
Serving Size: 8

3/4 cup creamed cottage cheese (small curd)
1/3 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 can tomato paste 6 oz.
1 cup milk
eggs
2/3 cup Bisquick
1/4 teaspoon pepper
1 1/2 cups chicken, cooked & diced
1 1/4 cups mozzarella cheese, shredded

Heat oven to 400°. Grease 10 inch pie plate. Layer cottage cheese and parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. Beat remaining ingredients in blender on high for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top with remaining mozzarella cheese. Bake 5-8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.

CHICKEN PASTA SKILLET

1 lb. boneless skinless chicken breasts, cut into small pieces
1 medium green pepper, sliced
1 small onion, sliced
1-1/2 cups water
2 cups rotini pasta, uncooked
1 jar (26 oz.) spaghetti sauce (or make your own - see below)
1 cup KRAFT Shredded Mozzarella Cheese

Spray large skillet with no stick cooking spray. Add chicken; cook and stir on medium-high heat 5 minutes. Add green pepper and onion; cook and stir an
additional 3 to 5 minutes or until chicken is cooked through and vegetables
are tender.

Add water. Bring to boil; reduce heat to medium-low. Stir in pasta, making sure pasta is covered with water; cover. Simmer 15 minutes or until pasta is tender.

Stir in sauce. Sprinkle with cheese; cover. Reduce heat to low; continue cooking 5 minutes or until cheese is melted and mixture is heated through. serves 4

** I never buy spaghetti sauce. It costs too much and is too easy to make.:
SPIKE'S FAMOUS basic SPAGHETTI SAUCE

1 can diced tomatoes
1 can tomato puree
1 can tomato paste
1 paste can of water
1/2 chopped onion
1 tsp Italian seasoning
2 tsp veggie oil

In the oil, sauté the onion until it is translucent. Add the other stuff, stirring with each addition. Let it simmer - never boil - for a couple hours, adding anything you like. That could be pepper, chives, chopped green bell pepper, or whatever.
For the Chicken Pasta Skillet that already has a bell pepper, I would not add more; however a chicken bouillon cube may be nice.

At the end of summer, if your tomato plants are loaded, you can chop them and
can your own tomatoes for sauce all winter. You can even make the sauce and
freeze it.

CHILI CON QUESO
Serves 8

1 pound Velveeta Cheese, (the hot Mexican style)
1 can Chili No Beans
1-4 oz. can green chilies, diced
3 each scallions, chopped end to end
2 each tomatoes, Roma
Pepper to taste

Over a very low heat or in a crock pot combine the above ingredients. Heat until smooth and creamy.

CHILI PASTA

8 ounces macaroni -- uncooked (elbow or shells)
1 small onion -- finely chopped
12 ounces corn, canned -- drained
1 medium jalapeno -- cored and thinly sliced
1 tablespoon chili powder
1 teaspoon cumin -- (optional)
2 cloves garlic -- minced
16 ounces red kidney beans, canned -- rinsed and drained
12 ounces salsa
1/2 cup cheddar cheese -- (optional) shredded

Cook macaroni according to package directions. While macaroni is cooking,
combine remaining ingredients in large saucepan and heat until onion is
cooked. When macaroni is done, drain well. Add ingredients from saucepan
and toss gently until well combined, in a large bowl. Sprinkle Cheddar on top and serve immediately.

May be frozen. To reheat, thaw completely and heat in large saucepan over
medium-high heat until warmed through.

CHOCOLATE ORANGE PUDDING
Makes 8 servings

1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 envelope unflavored gelatin
2 cups skim milk
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1 cup whipped topping
Orange peel, for garnish

In a medium saucepan, stir together sugar, cocoa and gelatin. Stir in milk; let stand 2 minutes. Cook over medium heat stirring constantly, 4-5 minutes, until
gelatin is dissolved. Pour mixture into medium bowl; stir in juice and vanilla. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. Whisk in whipped topping until well blended. Spoon evenly into 8 dessert dishes; garnish with orange peel.

COCONUT MACAROON SHORTCAKE

1 1/3 cups (3 1/2 ounces) flaked coconut
1/2 cup chopped almonds
1/3 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon almond extract
1 1/2 cups thawed whipped topping
1 pint strawberries, sliced ( or use thawed frozen berries)

Heat oven to 325 degrees. Mix coconut, almonds sugar, flour, and salt in a large bowl. Stir in egg whites and almond extract until well blended. Trace a 9 inch circle on a well greased, foil-lined cookie sheet. Spread coconut mixture evenly in circle. Bake 15 to 20 minutes or until lightly browned. Cool on wire rack. remove
from foil. Place on serving plate. Spread whipped topping evenly over macaroon. Top with sliced berries or whatever you please. Cut into wedges and serve. Makes 8 servings

COTTAGE CHEESE SALAD

1 (20 oz.) can crushed pineapple, drain and reserve juice
1 (3 oz.) package any flavor Jell-o
1 (11 oz.) can mandarin oranges
1/2 cup chopped maraschino cherries
2 cups small curd cottage cheese

Measure juice from pineapple and add enough water to make 1 cup of liquid.
Place liquid in saucepan and heat to boiling. While pineapple liquid is heating, in a large bowl, use a fork to combine crushed pineapple, mandarin oranges, maraschino cherries, and cottage cheese. When pineapple liquid has begun to boil, remove from heat and add Jell-o, stirring until it is dissolved. Add 1 cup of cold water, stir, and pour into cottage cheese mixture. Mix with fork, cover, and chill for at least 4 hours until set.

COWBOY COOKIES

5 cups Flour
1 pound Margarine
1 teaspoon Baking Powder
4 Eggs
2 teaspoons Baking Soda
4 cups Quick Oatmeal
2 cups White Sugar
2 cups Brown Sugar, packed
1 cup Nuts -- chopped (optional)
12 ounces Milk Chocolate Chips
1 tablespoon Vanilla
1 cup Raisins -- boiled

Cream eggs, sugars, vanilla and margarine in a large bowl. Add dry ingredients, then nuts, chips and raisins. Mix well. Drop by spoonfuls onto greased cookie sheet and bake at 350 degrees F for 8 to 10 minutes.

Note: This dough can be wrapped in four long logs, and refrigerated or frozen until you are ready to bake them later. Frozen dough can be sliced in 1/2 inch pieces to bake. You may also freeze cookies which have been baked. Simply place them in heavy duty zip baggies, remove as much air as possible from the baggie, and label before placing in your freezer.

CRAB BISQUE
Serves 4

1 (10.75) can condensed tomato soup
1 (10.75) can 98% fat free condensed cream of mushroom soup
1 1/4 cup low fat milk
2 cans crab meat
salt/pepper to taste

Stir the soups and milk together until smooth over medium high heat. Add the salt, pepper, and crab meat. Heat until steaming. Do not boil.

CREAM OF CORN SOUP

3 cups (750 ml) fresh or frozen corn kernels
4 cups (1 L) milk
3 Tbsp (45 ml) butter
1/2 medium onion, finely chopped
3 Tbsp (45 ml) all-purpose flour
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh chives for garnish (optional)

Combine the corn and 1 cup (250 ml) milk in a saucepan and bring to a simmer over moderate heat. Simmer for 5 minutes and press through a coarse sieve or food mill. Set aside the resulting liquid and discard the solids. Heat the butter in a large heavy saucepan over moderate heat and sauté the onion until tender but not brown, about 10 minutes. Stir in the flour to make a roux and cook for 2 to 3 minutes. Stir in the reserved corn liquid, the remaining milk, and the cream. Bring to a boil, stirring frequently, reduce the heat and simmer 5 minutes. Season with salt, pepper, nutmeg, and serve garnished with chives if desired. Serves 4 to 6.

CREAMED LEEKS

3 Tbsp (45 ml) butter
2 lbs (900 g) leeks, white and light green parts only, sliced and thoroughly rinsed
1/4 cup (60 ml) chicken stock
1/2 cup (125 ml) heavy cream
Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat and sauté the sliced leeks until just barely tender, about 3 minutes. Add the chicken broth and simmer, tightly covered, until the leeks are tender, about 10 minutes. Stir in the cream, salt, and pepper and simmer uncovered until the cream has reduced and formed a thin sauce. Serves 4 to 6.

CREAMY CHICKEN ANGELO AND PASTA

4 boneless skinless chicken breast halves
1 large egg -- lightly beaten
1/3 cup all-purpose flour -- plus 2 tbsp
2 oz mozzarella cheese -- finely shredded
3/4 tsp garlic powder
1/2 tsp salt
1/8 tsp freshly ground black pepper
5 tbsp olive oil -- divided
1/4 lb mushrooms -- sliced
1 can artichoke hearts -- quartered
2 medium tomatoes -- cut in 1/8's and seeded
1 1/2 cups half and half or light cream
2 tbsp sherry
1/4 cup grated Parmesan cheese
6 oz angel hair pasta
chopped parsley -- for garnish

Beat egg in small bowl. On waxed paper, mix flour, mozzarella, garlic powder, salt, and pepper. Pound chicken flat between two pieces of plastic wrap. Dip chicken in egg and then dredge in flour mixture.

Prepare water for boiling pasta.

In large skillet, heat 3 tablespoons olive oil. Cook chicken until tender and browned, about 3 minutes on each side. Remove to platter and keep warm.

To the drippings in skillet add remaining olive oil. Add mushrooms, artichoke hearts, and tomato. Cook until mushrooms are tender. Stir in 2 tbsp of flour, and salt and pepper to taste. Cook 1 minute. Stir in half and half and sherry; cook stirring constantly, until mixture thickens.

Cook pasta. Add Parmesan cheese to sauce and stir until melted. Remove
1 cup of sauce and toss with drained pasta. Put some of the pasta, a piece of chicken and additional sauce on each place. Sprinkle with parsley and serve. Yield: 4 servings.

CRÈME BRULEE

1 1/2 cups heavy cream
1/2 vanilla bean or 1 teaspoon vanilla (the vanilla bean works best)
1-1 1/2 teaspoon zest from a medium orange
3 large egg yolks
1/4 cup granulated sugar
1/4 cup brown/granulated/raw sugar, or more if needed

Preheat oven to 350 degrees. Pour cream into saucepan, stir in the vanilla bean or extract and the orange zest, and bring to the simmer. Remove from heat, cover the pan, and let steep for 5 minutes.

Whisk the egg yolks and sugar in a mixing bowl for several minutes until the yolks are thick, pale yellow and form a fat, dissolving ribbon when dropped from the whisk into the bowl.

Remove the vanilla bean from the hot cream (save it - you can use it again. Dry it and put it in your sugar to make vanilla sugar).

Temper the eggs by adding 1/2 cup of cream into the yolks, stirring gently (not beating - you do not want to form bubbles). Adding it in a slow stream, stir in the rest of the cream. Set a sieve over a quart measure and strain the custard mixture through, to eliminate any coagulated bits of egg and the orange rind.
Skim off any bubbles from the surface of the custard.

Arrange the ramekins (custard cups) in a baking pan and pour custard into each. Set the pan in the oven and pour in enough hot water to come halfway up the ramekins. Bake for 30-35 minutes, until the tops are set but the custard is still
quite soft to the touch. Remove the ramekins and let them cool briefly. Chill them thoroughly in the refrigerator; at least 4 hours.

Sprinkle brown or granulated sugar over the top of each custard and smooth it with the back of a spoon to get an even layer. Raw sugar or turbinado is nice.
Using a torch, lightly caramelize each. Give them a few minutes to harden, then serve. Alternatively, you can use the broiler.

Garnish with raspberries or other fruit, a sprig of mint and powdered sugar.

CUBAN STYLE CHICKEN

1-1/2 Pounds boneless chicken -- 3/4" thick pieces
Fresh ground pepper to taste
1 tablespoon olive oil
1/2 Cup chopped onion -- chopped
1/2 cup green pepper -- chopped
1 jalapeno pepper -- chopped
1 large garlic clove -- minced
1 teaspoon cumin -- ground
1 medium Tomato -- peeled and chopped
1 tablespoon lemon juice
15 ounce can black beans

Sprinkle chicken with freshly ground pepper to taste. In a 12-inch skillet, sauté chicken in olive oil about three minutes on each side, remove from pan. Add the onion, green pepper, jalapeno pepper and garlic to bottom of pan without wiping out, so as to deglaze.

Cook two minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice and black beans. Return chicken to pan, cover and simmer 20 minutes.
Remove lid and continue to cook until chicken is cooked, about 10 minutes.
Serve with rice.

Notes: Heat this dish either in a pre-heated oven at 350 degrees for15-20 minutes checking often, or in the microwave, on med-high for 5-6 minutes, checking often.

CUCUMBER DILL DIP FOR FRESH VEGGIES

8 oz cream cheese, softened
1 cup Miracle Whip
2 med. cucumbers, peeled, seeded and chopped
2 tbsp. sliced green onion
1 tbsp. lemon juice
2 tsp. snipped fresh dill or
1/2 tsp. dried dill weed
1/2 tsp. Tabasco sauce

Beat cream cheese until smooth. Stir in remaining ingredients until well blended.
Cover and chill until serving time. Makes 2-1/2 cups.

DOUBLE CHOCOLATE PUDDING

1/2 cup (125 ml) sugar
1/3 cup plus 1 Tbsp unsweetened cocoa (Dutch process if possible)
A pinch of salt
1/3 cup (80 ml) warm water
1 oz (28 g) semisweet or bittersweet chocolate, finely chopped
2 cups (500 ml) half-and-half, or milk and heavy cream combined
3 Tbsp (45 ml) cornstarch (cornflour)
1 1/2 tsp (7 ml) vanilla extract
Whipped cream for garnish (optional)

Combine the sugar, cocoa, and salt in a heavy saucepan and stir in the water to form smooth, runny paste. Bring to a boil over moderate heat, stirring constantly. Remove from the heat and stir in the chopped chocolate until melted. Mix 1/4 cup (60 ml) half and half with the cornstarch to form a smooth paste. Stir into the chocolate mixture along with the remaining half-and-half. Bring to a boil over moderate heat, stirring constantly. Remove from the heat and stir in the vanilla. Pour into a serving bowl or 4 to 6 individual ramekins or custard cups. Refrigerate for at least 2 hours, with plastic wrap directly on the surface of the pudding if you don't want a skin to form. Serve with whipped cream if desired. Serves 4 to 6.


FRUITED RICE MEDLEY

1 cup sliced carrot
3 tablespoons butter
1 cup sliced green onions
2 cups sliced apples -- unpeeled
3 cups cooked rice
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup seedless raisins
1 tablespoon toasted sesame seeds -- optional

Sauté carrots in butter until crisp, about 10 minutes. Add onions and apples cook for five minutes longer. Stir in rice, salt, pepper and raisins. Cook stirring constantly until rice is thoroughly heated. Add sesame seeds and toss together.

HAMBURGER PIE

1 lb ground beef
1 medium onion, chopped
1/2 tsp salt
dash of pepper
1-16 oz can cut green beans, drained
1-10 1/4 oz can condensed tomato soup
6 servings of prepared instant mashed potatoes or leftover mashed potatoes
1 beaten egg
1/2 cup grated cheddar cheese for garnish (optional)

In a large skillet, cook meat and onion until meat is browned and onion is soft. Add salt and pepper. Add beans and soup; pour into a greased 1-1/2 quart casserole. Add egg to the mashed potatoes, spoon in mounds over the meat and soup mixture.* Bake in a 350 degree oven for 25 to 30 minutes. Serves 4 to 6.

HAY AND STRAW PASTA

6 ounces spinach fettuccine
6 ounces plain fettuccine
2 tsp. olive oil
1 clove garlic, minced
1/2 lb. mushrooms, quartered
1/2 cup frozen baby peas, thawed
2/3 cup low fat cottage cheese
1 Tbs. plus 1 tsp. grated Parmesan cheese

Cook pasta in boiling water until al dente. Drain and transfer to a serving bowl. While pasta is cooking, heat oil in a heavy skillet over medium heat. Sauté garlic and mushrooms 4-5 minutes, or until mushrooms are tender. Stir in peas. Cover skillet and reduce heat to low. Simmer 2 minutes. Stir in cottage cheese, and salt and pepper to taste. Increase heat to medium high, stirring occasionally until mixture just comes to a boil. Add cheese mixture to pasta and toss. Sprinkle with Parmesan.

HONEY-BAKED APPLES

3 apples -- peeled and cored
1 teaspoon lemon juice
1/2 cup honey
3/4 cup cranberries
1/4 cup chopped walnuts
1/4 cup fresh bread crumbs
1 tablespoon butter or margarine -- melted
1 teaspoon ground cinnamon
Pinch salt
Pinch ground ginger
Pinch ground nutmeg

Halve 2 apples lengthwise; brush with lemon juice. Place apples cut-side down in oiled baking dish and brush with honey. Bake, covered, at 400ºF 15 minutes. Chop remaining apple; toss with remaining ingredients. Turn apples over and mound apple mixture on center of cut apple halves. Bake 10 minutes more or until topping browns. Serve with ice cream for dessert or with sausage for breakfast or brunch.

IRISH VEGETABLES

1 bay leaf
1 cup water
2 tablespoons wine vinegar
1 cup corn
1 cup broccoli florets
1 cup carrots
1 cup cauliflower flowerets
1/4 cup pimiento -- chopped
salt and pepper to taste

Combine bay leaf, water, wine vinegar in large saucepan. Bring to a boil; add vegetables. Simmer until vegetables are tender. Drain, remove bay leaf. Add salt and pepper to taste.



KATHARINE HEPBURN'S BROWNIES

1 stick (1/4 lb) butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts (optional)

Melt together butter unsweetened chocolate and take the saucepan off the
heat. Stir in sugar, eggs and vanilla, and beat the mixture well. Stir in flour and salt. Add walnuts. Bake the brownies in a buttered and floured 8-inch-square pan at 325 degrees F. for about 40 minutes.

LENTIL-ORZO SOUP
8 generous 1 cup servings

2 Tbsp olive oil
1 cup chopped onion
1 cup chopped carrot
4 garlic cloves, minced
6 cups chicken or veggie broth
1 cup brown lentils
1 tsp dried thyme
1 bay leaf
1 (14 1/2 oz.) can diced tomatoes
3/4 cup dried orzo pasta (or acini or some other small pasta)
2 Tbsp lemon juice
Freshly ground pepper to taste
1/3 cup chopped parsley (optional)

Heat oil in a Dutch oven or heavy soup pot over medium heat. Add onion and
carrots; cook, stirring frequently, until softened, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds. Add broth, lentils, thyme, and bay leaf; bring to a simmer. Reduce heat to low, cover, and simmer for 30 minutes. Add tomatoes and orzo; return to a simmer. Cook, covered, until lentils and orzo are tender, about 15 minutes. Discard bay leaf. Stir in lemon juice and pepper. Garnish each serving with a sprinkling of parsley, if desired.

MARINATED POTATOES AND ONIONS

1 1/2 lbs (675 g) medium red potatoes, cut into
1/4-inch (5 mm) slices
1/2 cup (125 ml) thinly sliced red onion
1/2 cup (125 ml) thinly sliced scallions (spring onions), green and white parts
2 Tbsp (30 ml) chopped fresh parsley
1 recipe light vinaigrette (see below)

Boil the potatoes in enough salted water to cover until they are tender but still firm, 5 to 8 minutes. Drain and allow to cool slightly. Toss gently with remaining ingredients and marinate for at least 2 hours at room temperature. Serves 4 to 6.

Light Vinaigrette

1/4 cup (60 ml) water
2 Tbsp (30 ml) red wine vinegar
2 Tbsp (30 ml) extra-virgin olive oil
1 Tbsp (15 ml) Dijon mustard
Salt and freshly ground pepper to taste

Whisk all ingredients together or blend in an electric blender or food processor until smooth. Makes about 1/2 cup (125 ml).

MASHED POTATOES WITH HORSERADISH

5 potatoes, medium
1/2 teaspoon salt
2 tablespoons butter
pepper; freshly ground
1/2 cup sour cream
1 tablespoon horseradish
2 teaspoons parsley, minced

Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 Tbsp. butter and the pepper. Add sour cream, horseradish and minced parsley. Whip as for mashed potatoes.
Place in serving bowl, top with 1 Tbsp. of melted butter and serve.

MEDITERRANEAN CHICKEN
From Swanson (r)

1 can (14 oz.) Swanson Chicken
4 sun-dried tomatoes
4 boneless chicken breast halves
1/3 cup all-purpose flour
2 tbsp. olive oil
2 cloves garlic, minced
12 pitted Nicoise olives, halved
1 tbsp. capers
1 tsp. grated lemon rind

Pour 1/2 cup broth over tomatoes and let stand 10 min. Remove tomatoes and cut into thin strips. Reserve broth.

Season chicken with coarsely ground pepper and coat with flour. Reserve remaining flour. Heat 1 tbsp. oil in skillet. Add chicken and cook 12 min. or until browned and done. Remove from skillet and keep warm.

Add remaining oil and garlic and cook 1 min. Stir in reserved flour, reserved broth from tomatoes and remaining broth. Heat to a boil. Cook over medium heat 10 min. or until sauce is slightly thickened and reduced to 1 cup. Add tomatoes, olives, capers and lemon rind. Heat through. Serve over chicken. Serves 4

MIDWEST CHOWDER

6 oz. chicken breast - diced
6 oz. low fat chicken broth
1 large potato - diced
4 cups sliced carrots
1 1/2 cups celery, chopped
1 cup onions, chopped
3 cups sliced mushrooms

1 cup cream style corn (8.5 oz can)
1 1/2 cups evaporated skim milk
6 Tbsp flour
3 oz (3/4 cup + 3Tbsp) low fat shredded cheddar cheese
1/4 tsp pepper
1 tsp dried parsley

In a large saucepan, combine first 7 ingredients. Cover over medium heat
until vegetables are tender (20-25 minutes). Stir in corn. In covered jar,
combine milk and flour. Shake to mix well. Pour through a strainer into the vegetable mixture, and stir until it begins to thicken. Add cheese, pepper and parsley. Cook stirring constantly until cheese melts. Serves 10 to 12

MIRACLE WHIP CHOCOLATE CAKE

2 cups flour
1 cup sugar
2 teaspoons baking powder
4 tablespoons cocoa
pinch of salt
1 cup Miracle Whip(r) (NOT mayonnaise)
1 teaspoon vanilla
1 cup water -- room temp

Combine dry ingredients together. Combine Miracle Whip, water and vanilla.

Combine both mixtures together and blend well. Bake at 375F degrees for 25-30 minutes. or until tests done. Makes 1-8"x8" cake. Note: Use Miracle Whip not mayonnaise.

NO FAIL STRUDEL DOUGH

1/2 lb. margarine
1/2 cup ginger ale
2 cups flour
1 Tablespoon vinegar

Combine the above into a ball. Next, form that into 3 balls. Wrap in Saran and freeze separately. When ready to bake, take out the frozen dough and when
it is pliable, roll out in the usual way. Brush with egg whites before baking.
Bake at 350 for 45 min. (This recipe is parve if you choose the proper margarine,
and can be used with either dairy or meat.)

OLIVE INFORMATION

As a garnish in a martini or as a staple in Mediterranean cooking, the olive has earned its place in everyday menus. This small oily fruit is native to the Mediterranean, but is also grown in the U.S.-California, New Mexico and Arizona.

Not too many years ago, olives in American kitchens were one of two types: the green, pimiento-stuffed variety and the inky black canned variety. Today, our choices among imported and domestic olives are many and olives are showing up in everything from breads to stews to salads.

Some olive basics:

Green and black olives are not different types. All olives start out green (unripe). As they ripen on the tree, they turn from pale green to reddish brown and then to black. The darker the olive, the higher the oil content. High oil content means a richer flavor.

Brine-cured olives are soaked in salty water for up to six months. These olives have a moist-looking exterior and a smooth, shiny skin.

Dry-cured olives are rubbed with coarse salt, which leaches out their bitterness. They're then washed and rubbed with oil. These olives are wrinkled and shriveled, and usually have a more intense, bold flavor than brine-cured olives.

After the curing process, many olives are soaked in vinegar, olive oil or wine. Sometimes garlic, spices, herbs or fresh chilies are added.

Some Spanish olives are pitted and stuffed with red pepper, garlic, sun-dried tomatoes, almonds, jalapenos, cheese or anchovies.

Types of olives found in supermarkets and specialty food shops:

Nicoise: A small, dark, brownish-purple olive from Southern France. Brine-cured. Its soft flesh is juicy, not oily, and fruity-almost sweet.

Kalamata: Medium-sized, greenish-black-purple olive from Greece. Brine-cured. Has pungent, intense flavor.

Italian dry-or salt-cured: Jet-black, wrinkled olive. Moist, tender flesh with a smoky flavor.

La Catalan: A brine-cured olive from Spain marinated with curry, celery and pepper.

Manzanilla: "Little apple," literally, in Spanish. This traditional Spanish olive is brined-cured with a meaty texture.

Nyons: A medium-size olive from France, brined after being dry-cured, has a meaty texture

Picholine: A tart, slightly smoky brine-cured olive from France.

Gaeta: Brine-cured olive from Italy with a sharp flavor and slightly soft and chewy texture.

OLIVE LOVERS' PASTA

1 28-ounce jar Spaghetti Sauce (or make your own - which see)
12 ounces Pasta -- tri-colored twists
1/2 cup Black Olives -- sliced
1/2 cup Spanish Olives -- sliced
2 tablespoons Parmesan Cheese -- grated (optional)

Prepare pasta according to package directions. In a medium saucepan, simmer
sauce over low heat, stirring occasionally until heated through. Spoon sauce and olives over pasta, and toss to coat well. Sprinkle with Parmesan cheese if desired.

ONCE-A-YEAR CHOCOLATE CHIP COOKIES

1/2 cup unsalted butter
1/4 cup granulated sugar
1 tsp vanilla
1 cup minus 1 tbsp all-purpose flour
1/8 tsp baking powder
1/2 cup chunky chocolate pieces;
1/4 cup pecan halves; salted, roasted

Preheat oven to 300F degrees. Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy. Beat in vanilla. Add flour and baking powder; beat just until mixed. Stir in chocolate pieces and pecans.

Dough will be firm. Shape into 6 or 7 lemon-sized balls. Arrange 3 inches apart on ungreased baking sheet. Using palm of hand, flatten each cookie to 1/2-inch thickness. Bake cookies until faintly browned at edges, about 45 minutes. (The cookies are so big that they require a long baking time.) Remove from oven; let
cool on wire rack. Yield: 6 or 7 cookies.

PEACH GLAZED CARROTS

3 pounds peeled sliced, cooked carrots
1 cup peach jelly or jam (you could also use Apricot)
2 tablespoons butter

Arrange carrots in large skillet or saucepan. Combine peach jam or jelly, and butter; spoon over carrots. Heat 15 minutes or until hot.

You could also cook carrots with water and jam, remove carrots when cooked and reduce the water by half to create the sauce.

PORK CUTLETS MEXICANO

2 tablespoons butter
1/3 cup finely chopped red onion
1-1/2 teaspoons finely chopped garlic
2 tablespoons all-purpose flour
4 boneless pork cutlets (1-1/4 pounds total), slightly flattened
1/4 teaspoon ground cumin
1/2 cup chicken broth
1/2 teaspoon red-wine vinegar
1 cup salsa

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté, stirring occasionally, 2 minutes or until softened.

Meanwhile, place flour on waxed paper. Lightly coat cutlets in flour, shaking off excess. Add cutlets to skillet; sauté 2 minutes per side or until golden brown. Add cumin, broth, vinegar and salsa; cook about 4 minutes or until the meat is cooked through. Yield: 4 servings.


RASPBERRY CHICKEN WITH ORANGE

4 chicken breast
1 teaspoon honey
1 tablespoon raspberry vinegar
1 tablespoon butter
1/2 cup white wine
1 shallot
1 cup raspberries
1 cup chicken stock
1 cup orange

Marinade breasts in vinegar and honey for about two hours. When ready to cook, discard marinade.

Season Breasts and brown in skillet, remove from pan and set aside.

De-glaze pan with wine, shallots, raspberries and orange. Add stock and reduce by about half, if you do not like a sauce that has lumps in it, then simply blend the sauce to give a creamier consistency. Serve with curried rice and fresh veggies.

Notes: Heat in a heavy pan on the stove or heat in a pre-heated oven at 375 degrees for 15-20 minutes or in the microwave on med-high for 5-7 minutes, checking often.

RAW V8 JUICE

6 medium-sized carrots
1 small beet (wash well)
3 large tomatoes
1 bag baby spinach
1/4 head fresh cabbage
1 red bell pepper
1 green bell pepper
3 stalks celery
1/4 sweet onion
1/2 clove garlic or less if you don't care for garlic
Kale leaves (a little goes a long way so be careful)
Chili pepper and salt to taste

Run all the vegetables through your juicer, add salt to taste, and then sit back and enjoy the healthiest V-8 juice around. Tabasco sauce to taste can be substituted for the chili pepper.

ROASTED EGGPLANT WITH MOZZARELLA AND A BALSAMIC GLAZE

1 large eggplant, cut lengthwise into four 1/4-inch thick slices
3 tablespoon olive oil
salt and freshly ground pepper, to taste
2 cups good quality balsamic vinegar
1/2 pound fresh mozzarella, thinly sliced
1 bunch fresh oregano, finely chopped
2 cups mesclun greens

Preheat the oven to 350 F. Place eggplant slices on an oiled baking sheet. Brush each slice with olive oil and season with salt and pepper to taste.

Bake for 25 minutes. Place the vinegar in a small saucepan and bring to a slow boil. Reduce heat and continue to cook until the vinegar reduces and becomes syrupy, measuring about 1/3 cup. Remove the eggplant from the oven and let cool. Stack the eggplant one layer at a time, alternating with cheese and fresh oregano, finishing with a fourth layer of eggplant.

Return to oven and bake for 10 minutes. Immediately cut each eggplant into four equal portions crosswise. Place each portion on a plate with mesclun greens tossed lightly in a vinaigrette. Drizzle the eggplant with the balsamic glaze.

ROULADEN

6 thin slices London Broil 6 link type sausage
4 tablespoons chopped onion
Spicy mustard
salt and pepper
4-6 tablespoons margarine or shortening
4-6 tablespoons flour
1 beef bouillon cube
a little Kitchen Bouquet for color

Trim the fat from the London Broil thin sliced steaks, spread with mustard; sprinkle with salt and pepper. Place one sausage link on meat and put about
1 tablespoon chopped onion on top. Roll from one end to the other and secure with a tooth pick or a small metal pin saved from Filet mignon steaks. Brown on all sides in the shortening. Remove to platter, add flour and brown. Add bouillon cube and water to make gravy. Add a little Kitchen Bouquet to darken gravy and if desired a little red wine. Correct seasoning and return rouladen to gravy, reduce heat and simmer for about 1 hour. Serve with mashed potatoes and red cabbage (Rotkraut)

SALMON CHOWDER

1 lb salmon, skinned (or any other fish you like)
2 slices bacon, chopped
1/4 cup onion/chopped
1 large stalk celery/diced
2 cups hot water
1 cup potatoes/diced
2 cups milk
salt & pepper/to taste
1 Tbsp fresh parsley/chopped

Cut fish into 1/2" cubes. Fry bacon in a large pot until crisp and brown. Add onions and celery, cook until tender. Add water and potatoes, cook 10 minutes or until potatoes are almost done. Add fish and simmer 10 more minutes or until the fish flakes easily when tested with a fork. Add milk and seasonings. Heat again. Serve immediately. Makes 6 servings.

SNICKERS MUNCH BAR

2 cups salted dry roasted peanuts
1/2 cup butter (1 stick)
1/2 cup granulated sugar
1/4 cup light corn syrup

Spread peanuts out on a baking sheet and heat them up in your oven set on 300 degrees. This will warm up the peanuts so that they don't cool the candy too quickly when added later. There's no need to preheat the oven.

Melt the butter in a medium saucepan over medium/low heat. Add sugar and corn syrup and simmer, stirring occasionally. Put a candy thermometer in the mixture and watch it closely.

When the mixture reaches 300 degrees, add peanuts, and stir well until all of the peanuts are coated with candy. Pour the candy onto the warm baking sheet and spread it flat. When the candy cools, break it into chunks and store it in a covered container. Makes the equivalent of 12 1.5-ounce candy bars.

SPAGHETTI SALAD

1 16-oz. box of vermicelli, cooked
1 bottle McCormick's Salad Supreme seasoning
1 16-oz. bottle Wishbone Italian Dressing
2 cucumbers, diced
2 large tomatoes, diced
2 onions, diced

Prepare a day in advance (can be eaten same day, but is better if you wait a day). Drain spaghetti and add remaining ingredients. Refrigerate.

SPINACH SALAD WITH AVOCADO AND ORANGE DRESSING
Serves 4

1/4 cup Concentrated Orange Juice
2 tablespoons olive oil
1 teaspoon lemon juice
2 teaspoons ginger root, grated
Salt and pepper, to taste

2 each oranges, segmented
1 each avocado, cut into chunks
1 package spinach, washed

Combine the first 5 ingredients and chill. Place a bed of spinach on each of four chilled plates and top with orange segments and avocado. Drizzle with the dressing and serve at once.

SUFFOLK CHICKEN

4 chicken breast halves without skin -- flour as needed
1/2 teaspoon salt and pepper
1 tsp. Vegetable oil
1 tsp. Butter
4 oz. ham -- julienned
1 red delicious apple -- cored, seeded and sliced thin
4 ounces mushroom -- sliced
1/2 cup onions -- sliced
1/2 cup sherry
1/2 cup chicken stock
1/2 cup cream
1/2 cup walnuts -- chopped
1/2 tsp. Sage
1/2 tsp. Marjoram

Heat large sauté pan over medium high heat and add oil then butter. Season chicken with salt and pepper and then dredge in flour. Brush off any excess flour.
Place chicken smooth side down in hot oil/butter. Reduce heat to medium. Cook until golden brown. Turn over and cook until golden brown. Add ham, apples, mushrooms, onions and spices. Cook two minutes.

Add sherry; reduce until only 1/2 of the liquid remains. Add stock; reduce until only 1/2 of the liquid remains. Add cream; reduce until only 1/2 of the liquid remains. Add walnuts and cook one minute.

Serving Ideas : Serve with wild rice and Sunshine carrots.

NOTES : Reheat either in a pre-heated oven at 375 degrees for 15-20 minutes or in the microwave on med-high for 7-8 minutes checking often. Be careful to heat chicken to internal temperature of 165 degrees.

SWEET AND SPICY CHICKEN

1 pound chicken breast -- no skin, no bone,
1 Tablespoons Taco seasoning mix
1-2 Tablespoon vegetable oil
1 jar salsa -- 11 oz. Chunky
1/2 cup peach preserves
4 servings hot cooked rice

Place chicken & taco seasoning in a bag. Shake to coat. Brown chicken in oil. Combine salsa & preserves. Stir into the skillet w/ the chicken & cook. Reduce by about half or until sauce reaches the consistency you like. Be sure chicken has reached an internal temperature of 165 degrees.

notes : Reheat either in the microwave on med power for 5-7 minutes or in a heavy pan on the stove

SWEET NOODLE KUGEL

3 cups cottage cheese
2 cups sour cream
1/2 cup sugar
3 eggs
1 Tbsp vanilla
2 tsp. cinnamon
12 oz. wide egg noodles - cooked
1 - 28 oz. can crushed pineapple - drained
1/2 cup yellow raisins
1 cup corn flake crumbs
2 Tbsp brown sugar
2 Tbsp melted butter

In a food processor, combine the cottage cheese, sour cream, sugar, eggs, vanilla and cinnamon. In a large bowl, combine the blended cheese mixture,
cooked noodles, pineapple and raisins. Toss well to coat the noodles. Place
mixture in a 9x13 glass baking dish. In a small bowl, mix together the corn flake crumbs, brown sugar and butter. Sprinkle the topping over the kugel. Bake at 325 deg. F. for 1 hour until a toothpick comes out clean.

TACO SOUP

2 lbs ground beef (browned and drained)
1 large onion chopped
1 15 oz. can ranch style beans (undrained)
1 15 oz can black beans (undrained)
1 15 oz can whole kernel corn (drained)
1 1.25 oz pkg hidden valley ranch dressing mix
1 1.25 oz pkg taco seasoning
4 cups water
1 14.5 oz can diced tomatoes (undrained)
2 cloves minced garlic
1 jalapeno pepper, seeded and chopped

Combine all, and simmer in a large pot for 45 minutes to 1 hour. Cover the pot
if you want it more soupy, or leave uncovered for a thicker stew.

TIRAMISU
With more recipes than you can even imagine!!!

What is tiramisu? (ti-ra-MEE-su)

Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you.

Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). The erstwhile duke brought the dessert back with him to Florence. In the 19th Century, zuppa del duca became popular among the English intellectuals and artists who lived there Consequently, it is also known as zuppa Inglese. They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and . . . Tiramisu.

Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history. Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation.

A Tiramisu website visitor, who signed her letter "Elena from Treviso," presents a different view: "'Zuppa Inglese' is nothing like Tiramisù and that should prove my second point. Tiramisù is really from Treviso. Zuppa Inglese may be from Tuscany, but Tiramisù was first created in Treviso. The story about the courtesans should be true too. As far as I know Tiramisù used to be eaten by the ladies who 'worked' in the brothel above the restaurant called 'Le Beccherie,' where Tiramisù is said to have been created."

The original recipe called for custard and only recently has Mascarpone cheese been substituted. The basic ingredients are eggs, mascarpone cheese, ladyfingers, cream, espresso coffee, liquor -- brandy, marsala, rum are some of the spirits used -- a little bit of sugar, and cocoa or shaved chocolate.

Mascarpone is a triple-creme cheese. It's made from the milk of cows that have been fed special grasses filled with herbs and flowers. This special diet creates a unique taste that has been described as "fresh and delicious." Ladyfingers -- known in Italy as "savoiardi" -- are sweet, little, fairly dry, finger-shaped sponge cakes.

But that description just doesn't do it justice. I'll have to describe it for you in more graphic terms. Let's see now . . . for those of you who've never had it before, how would I describe it?

Well, first of all, think of a very light chocolate pudding. Very light. No, you've got to think lighter than that. Think more in the lines of mocha-flavored whipped cream.

Now add in a little bit of body. Not heaviness, but substance -- you know, the kind of fullness that rich foods feel like in your mouth. Except that it doesn't taste rich, and it doesn't stay in your mouth long enough to become cloying. It tastes, well, dreamy.

Then, imagine this very light almost-like-mocha-flavored-whipped-cream concoction on lady finger pastry soaked (no, more like "kissed") with strong espresso coffee. Got that? Light, creamy, smooth lady fingers, the rich aroma of strong coffee?

Okay, now add in just a slight bite on the tongue, and tantalizing hint of the liquor. Suddenly, you get a teeny explosion of chocolate on your tongue that disappears in a flash. Got all that? Good.

Now finally, imagine that you're dressed in gossamer. You have delicate white wings and are sitting on a fluffy cloud. You are experiencing the greatest dessert ecstacy of your life. You are in Heaven, and Heaven is in your mouth.

Waldorf-Astoria Hotel's Irish Tiramisu

8 - 10 oz. marscopone cheese
2 egg yolks
1/2 cup granulated sugar divided use
2 egg whites
6 Tbsp Irish Mist, divided use
1 cup strong coffee or instant espresso
1 loaf Irish soda bread

Mix mascarpone, egg yolks, 1/4 cup of sugar and 3 tablespoons Irish Mist in a large bowl with wooden spoon. Do not over mix.

Whip the egg whites slowly, adding 1/4 cup of sugar until the mixture forms a medium peak meringue. Fold into the cheese mix.

Combine coffee or espresso and 3 tablespoons of Irish Mist in bowl. When the cheese base is ready, fill a medium-sized bowl with alternating layers of Irish soda bread that has been brushed with coffee mix and cheese base mixture.

End with layer of cheese base and any remaining coffee base. Cover and rest overnight. Serve with fresh fruit and sprinkle with cinnamon.

Tiramisù Wedding Cake with Mixed Berries
Serves 50 This is a monumental project!

CAKE LAYERS
7 1/2 cups unbleached all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature
5 2/3 cups sugar
2 1/2 tablespoons vanilla extract
2 teaspoons almond extract
3 3/4 cups whole milk (do not use low-fat or nonfat)
18 large egg whites (about 2 1/3 cups), room temperature

Position racks in top and bottom thirds of oven and preheat to 350° F. Butter one 12-inch-diameter cake pan* with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high sides. Line bottoms with parchment. Sift flour, baking powder and salt into medium bowl. Using handheld electric mixer, beat butter in 12-quart bowl on medium-high speed until light. Gradually add sugar and beat until well blended. Beat in extracts. On medium-low speed, beat in dry ingredients alternately with milk in 3 additions each, beating just until combined (batter will be thick).

Using electric mixer fitted with clean, dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans so that depth of batter is the same in each pan; smooth tops.

Bake until tops are deep golden brown and tester inserted into center comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely.

SOAKING SYRUP
2 cups Kahlúa or other coffee liqueur
1 1/2 cups water
1/2 cups plus 1 tablespoon instant espresso powder or coffee powder

Mix all ingredients in heavy, large saucepan. Boil over medium-high heat until mixture is reduced to 2 2/3 cups, stirring occasionally, about 10 minutes. Cool syrup completely.

FROSTING
14 8-ounce packages cream cheese, room temperature
7 cups powdered sugar
2 1/3 cups chilled whipping cream
7 tablespoons sweet Marsala
3 1/2 tablespoons vanilla extract


Using electric mixer, beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream, Marsala and vanilla and beat until well blended. Cover and let stand at room temperature up to 1 hour.

ASSEMBLY
12 ounces semisweet chocolate, chopped
1 6-inch-diameter cardboard cake round*
1 9-inch-diameter cardboard cake round*
1 12-inch-diameter cardboard
1 11-inch-diameter revolving cake stand* (optional)
9 12-inch-long, 1/4-inch-diameter wood dowels*

4 1/2 cups assorted berries (such as raspberries, blueberries,
blackberries and strawberries)

Fresh mint sprigs

Finely grind chopped chocolate in processor (do not overprocess or chocolate will clump together). Using serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 6-inch cardboard round; top with bottom layer of 6-inch cake, cut side up. Brush cakes with 2 tablespoons syrup. Spread 1/2 cup frosting over.

Sprinkle with 2 tablespoons ground chocolate. Top with middle 6-inch-layer cake layer. Brush with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons syrup over cut side of top 6-inch cake layer. Using hands, turn layer cake over and place cut side down atop frosted layers. Cover and refrigerate cake.

Spread dab of frosting on 9-inch cardboard round; top with bottom layer of 9-inch cake, cut side up. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Top with middle 9-inch cake layer. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Brush 1/4 cup syrup over cut side of top 9-inch cake layer. Slide large tart-pan bottom or springform cake-pan bottom under cake layer. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover and refrigerate cake.

Spread dab of frosting on 12-inch cardboard round; top with bottom layer of 12-inch cake, cut side up. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Top with middle 12-inch cake layer. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate.

Brush 1/2 cup syrup over cut side of top 12-inch cake layer. Slide large tart pan bottom or cake pan bottom under cake. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover cake; refrigerate all cakes until firm, about 4 hours. Cover remaining frosting and let stand at room temperature.

Place 12-inch cake on its cardboard on large flat platter. Place platter on cake stand. Using icing spatula, spread 4 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake.


Press 1 dowel into center of 12-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut with serrated knife at marked point.

Cut 4 more dowels to same length. Press 4 cut dowels into 12-inch cake, inserting 4 inches inward from cake edges and spacing evenly; press 1 dowel into center of cake. Refrigerate cake on platter.

Place 9-inch cake on its cardboard on large flat plate or tart-pan bottom. Place plate on cake stand. Using icing spatula, spread 3 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 9-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut at marked point. Cut remaining 3 dowels to same length. Press 4 cut dowels into 9-inch cake, inserting 3 inches inward from cake edges and spacing evenly. Refrigerate 9-inch cake on plate.

Place 6-inch cake on its cardboard on another large flat plate or tart-pan bottom. Place plate on cake stand. Using icing spatula, spread 2 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Refrigerate all cakes until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover cakes and remaining frosting separately with plastic wrap; chill. Bring frosting to room temperature before continuing.)

Using metal spatula as aid, gently place 9-inch cake on its cardboard atop 12-inch cake, centering carefully on dowels. Gently place 6-inch cake on its cardboard atop dowels in 9-inch cake.

Spoon remaining frosting into pastry bag fitted with medium star tip. Pipe decorative border around base of 12-inch cake and around top edge of each tier. Arrange berries decoratively inside piped borders atop each tier. (Can be prepared 8 hours ahead; refrigerate.)

Let cake stand at room temperature at least 3, and up to 6, hours before serving. Garnish with mint.

SERVING
12 cups mixed berries (such as raspberries, blueberries, blackberries and
hulled, quartered strawberries)
6 tablespoons sugar

Toss berries with sugar in large bowl. Let stand at least 30 minutes and up to 2 hours at room temperature.

Remove top and middle cake tiers. Remove dowels from middle cake. Cut top and middle cakes into slices; transfer to plates. Remove dowels from bottom cake. Starting 3 inches inward from edge of bottom cake and cutting through from top to bottom. Cut 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices, then cut inner portion into slices. Spoon berries around cake slices.

*Cake pans, cardboard rounds, cake stand and dowels are available at many cake and candy supply stores.

Tiramisu - Italian Cheese Charlotte

24 firm ladyfingers
2 cups espresso, cooled
6 eggs, separated
2 tbsp granulated sugar
1 lb mascarpone
4 tbsp brandy, rum, or bourbon
2 tbsp triple sec
cocoa powder

Heat oven to 350 degrees. Arrange the ladyfingers on a baking sheet nd toast them for maybe fifteen minutes. Put the espresso in a wide bowl and soak each ladyfinger briefly. Arrange half the ladyfingers in a rectangular serving dish. In another bowl, beat the egg yolks with the sugar until the combo turns pale yellow. Add the mascarpone, brandy, and triple sec; stir to combine. In a separate bowl, beat the whites until stiff. Fold whites into the mascarpone mixture. Layer half the mixture atop the ladyfingers in the serving dish. Add another layer of ladyfingers, followed by the remaining mixture. Dust liberally with cocoa. Cover and refrigerate at least one hour before serving. Yields 12 - 16 servings.

Tiramisu

24 ladyfingers, toasted in a 375-degree oven for 15 minutes
2 cups espresso coffee, cooled
6 eggs, separated
3 to 6 tbsp sugar, to taste
1 pound mascarpone
2 tbsp Marsala wine
2 tbsp Triple Sec
2 tbsp brandy
2 tbsp orange extract
8 ounces bittersweet chocolate, finely chopped

Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently.

In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture.

Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.

Rhubarb Tiramisu

1/2 cup orange juice
1/3 cup orange liqueur
1 pkg lady fingers
2 cups whipping cream
1/3 cup granulated sugar
1 lb mascarpone cheese

Rhubarb Sauce:
6 cups chopped rhubarb
1 1/4 cups granulated sugar

For rhubarb sauce, in large saucepan over medium-high heat, stir together rhubarb and sugar until sugar dissolves. Cook, stirring frequently for 15 to 20 minutes or until a thick sauce. Let cool. In shallow dish, stir together orange juice and 50 ml ( 1/4 cup) of the orange liqueur. Dip half (about 19) the lady fingers into mixture, arrange in single layer in a 3 l (13 x 9-inch) baking dish. Set aside.

In deep bowl and using electric mixer, whip cream, gradually adding sugar. Stir remaining orange liqueur into mascarpone cheese. Fold whipped cream into mascarpone cheese mixture. Spread rhubarb sauce over lady fingers; top with half the mascarpone cheese mixture. Dip remaining lady fingers into orange juice mixture, arrange on mascarpone mixture. Spread with remaining mascarpone cream mixture, making decorative swirls. Cover and refrigerate for at least
4 hours or up to 48 hours. Use sharp knife and pie lifter to cut and serve in neat squares.

Low-Fat Tiramisu

2 cups ricotta cheese (part skim milk)
1 tsp vanilla extract
1/4 cup sugar, granulated superfine
1 cup coffee, brewed, cooled to room temperature
1 tbsp sugar, granulated superfine
12 ladyfinger cookies
4 tsp cocoa powder, divided use

Mix the Ricotta, vanilla and 1/4-cup sugar, blending well. In a separate bowl, mix the coffee and 1 tablespoon of sugar. Dip the cookies into the coffee and arrange in a nice pattern in a shallow serving dish. Sprinkle with 1 tablespoon of cocoa powder. Carefully spoon ricotta cheese over the ladyfingers. Sprinkle with remaining cocoa. Chill 1 hour.

Bailey's Irish Cream Tiramisu
This lowfat version of Tiramisu has an Irish Cream flavor. However, you can substitute a few other flavors (Amaretto, Kahlua, Grand Marnier) for a change of pace. 12 Servings

1/2 ;cup ground coffee beans
1 3/4 cups water
1/4 cup Bailey's Irish cream
1/2 cup mascarpone cheese
8 oz fat-free cream cheese, softened
1/3 cup brown sugar, packed
1/4 cup granulated sugar
24 ladyfingers
2 tsp unsweetened cocoa powder

Make coffee in your regular drip coffee machine using the 1/2 cup ground coffee beans and 1-3/4 cups water. Transfer brewed coffee to a shallow dish. Add 2 tablespoons Baileys' Irish Cream. Set aside and allow to cool. In a large bowl, combine Mascarpone and cream cheese. Beat at high speed until smooth.
Add brown and granulated sugar and remaining Baileys' Irish Cream. Beat until well-blended. Have a 8-inch square baking dish ready. Split ladyfingers in half lengthwise. Briefly dip flat side of ladyfinger halves in coffee mixture. Place (flat side down) ladyfinger halves on bottom of baking dish (you should use half of the ladyfingers). Spread half of cream cheese mixture over ladyfingers. Sprinkle with half of the cocoa powder. Repeat with remaining ladyfinger halves, cream cheese mixture, and cocoa powder. Chill 2 hours.

A Basic Tiramisu
This is a no-frills, basic Tiramisu that is simple to make. It uses pound cake instead of ladyfingers, and calls for a simple sugar syrup that's easy to make. Makes 12 servings.

6 oz pound cake, (about half of a 10.75 ounce package), cut into 1/2-inch cubes
8 oz. mascarpone cheese
1 1/4 cups heavy cream
2 eggs
2/3 cup plus 1/4 cup sugar, divided use
1 envelope unflavored gelatin
6 tbsp kahlua or amaretto
1/4 tsp vanilla
unsweetened cocoa powder (optional)
sweetened whipped cream (optional)
shaved chocolate for decorating

Divide cake pieces evenly among 12 1/2-cup capacity custard cups; set aside.
In bowl with mixer at high speed beat cheese with heavy cream until mixture falls from spatula in thick ribbon, about 1 minute; set aside.

In another bowl with mixer at high speed beat eggs until fluffy, 6-8 minutes.
In pot over high heat, combine 2/3 cup sugar with 1/4 cup water; bring to a boil.
Cook until sugar dissolves and temperature reaches 250 degrees Fahrenheit on candy thermometer. Gradually beat the boiling sugar syrup into beaten eggs.
Continue beating until slightly cooled, about 3 minutes. Transfer to a large bowl; set aside.

In a small bowl, combine 3 tablespoons of water with gelatin; let stand 5 minutes.
In a small pot over high heat, combine 1/2 cup water with remaining sugar; bring to a boil. Cook until sugar dissolves, 3-4 minutes. Remove from heat; stir in liqueur, vanilla and reserved gelatin until gelatin dissolves.

Fold 3/4 of the liqueur mixture into the egg mixture; fold in the cheese mixture.
Drizzle the remaining liqueur mixture over the cake in the custard cups, dividing the cheese mixture evenly among the cups. Refrigerate until firm, at least 1 hour. Garnish each with sprinkling of cocoa, whipped cream and chocolate
shavings, if desired.

Better Safe Than Sorry Tiramisu

8 egg yolks
1 cup sugar
1/4 cup milk
2 cups whipping cream
8 oz Neufachatel cheese (or cream cheese)
8 oz ricotta cheese
2 cups hazelnut-blend coffee, brewed and cooled
1/4 cup amaretto
50 ladyfingers
2 1/2 oz bittersweet chocolate, grated
cocoa powder for sifting

Whisk egg yolks, half the sugar, and the milk in a 2-quart saucepan until smooth and blended. Heat to a boil over medium heat, stirring constantly. Refrigerate and cool.

Whip the whipping cream to very stiff peaks. Set aside in the refrigerator.

Mix the cheeses together until well blended. Add remaining 1/2 cup of sugar.
Stir in the yolk mixture. Then fold in the whipping cream.

Combine the coffee and Amaretto in a large mixing bowl. Quickly dip each ladyfinger in the coffee mixture and place on the bottom of a 9x13 baking dish.

Sprinkle with half the chocolate. Cover with half of the cheese mixture. Add another layer of dipped ladyfingers. Sprinkle with chocolate and finish with the cheese mixture. Sift cocoa powder over the top and garnish with coarsely grated
chocolate. Refrigerate overnight for best flavor.



TOAD IN THE HOLE
(Yorkshire Pudding)

l lb. pork sausages
1 1/4 cups milk
2 eggs
2 cups flour
pinch salt
drippings from roast meat or bacon to grease the pan

Prick the sausages with a fork and put them in a greased baking tin (use meat-based grease for this to have the most authentic taste, especially since you need a good layer of melted fat to make the pudding come out right) and put them in a preheated 400 degree F oven for 15 minutes. Thoroughly beat together the milk, eggs, flour and salt to a thick batter. Pour over the sausages in the hot pan (do NOT drain off any fat) and bake for 15-20 minutes, until well-risen and golden brown. Serve immediately.

WATERCRESS SOUP

1 Tbsp (15 ml) olive oil
2 medium onions, coarsely chopped
1 lb (450 g) baking potatoes, peeled and coarsely chopped
2 large bunches (about 12 oz, 335 g total) watercress, coarsely chopped
4-6 cups (1-1.5 L) chicken stock
1/2 cup (125 ml) milk
Salt and freshly ground pepper to taste

Heat the oil in a large pot over moderate heat and sauté the onions until they are tender but not brown, about 10 minutes. Add potatoes, watercress, and chicken stock and bring to a boil over high heat. Reduce the heat and simmer, covered, until the potatoes are tender, 15 to 20 minutes. Puree in batches in an electric blender or food processor. Return to the pot and stir in the milk, salt, and pepper. Serves 4 to 6.




WEDDING CAKE
Or LARGE CAKE FOR ANY OCCASION
(Joy of Cooking 1964)
This recipe is amazing in that it can be multiplied by 8 and still give as good a result as when made in the smaller quantity shown.

3 1/2 cups cake flour (sifted before measuring)
4 tsp baking powder
1/2 tsp salt

2 cups sugar
1 cup butter
1 cup milk
1 tsp vanilla
1/4 tsp almond extract (optional)
8 egg whites

Sift flour, baking powder, and salt two more times. Sift the sugar (into a separate bowl). In another bowl, cream the butter and gradually add the sifted sugar. Continue creaming until very light. Add the flour mixture to the butter mixture in three parts, alternately with thirds of the milk. Stir the batter until smooth after each addition. Beat in the vanilla and almond extract (if used).

Whip the egg whites until stiff but not dry. Fold them lightly into the cake batter.

Bake in three greased 8-inch round layer pans, at 375 deg. F for about 25 minutes. Test for doneness with a toothpick. Remove from oven and cool for
a few minutes in the pans, then turn out onto racks.

If you enlarge this recipe, plan to use more pans, rather than to fill them more
full. They bake more evenly if the layers are not more than two inches deep.

YOUR OWN STEAK SAUCE

1/4 pound of butter
1 cup sliced mushrooms
1 tsp. fresh garlic, minced
1/2 cup white wine, dry (use red wine if you prefer)
2 Tbsp. A-1 sauce
1 Tbsp. Worcestershire Sauce

Melt butter in a saucepan and add the mushrooms and garlic. Sauté until the mushrooms are done.

Add the wine and cook for 2 minutes, then add the two sauces and heat on low for 12 minutes. Use to baste your steaks or serve on the side.