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).

ALMOND-APRICOT RICE CAKE
ALMOND MACAROONS
APPLE DUMPLINGS   
APRICOT-GLAZED COCONUT-CHICKEN
BEEF DIABLO
BERNAISE SAUCE
BERRIES INFORMATION
BLACKBERRY COBBLER
BOW-TIE PASTA WITH FRESH MINT
BREAD PUDDING
BROCCOLI RAPA WITH SWEET VINEGAR SAUCE
BROCCOLI SALAD
BROWN RICE WITH CASHEW NUTS AND CRAN
CARAMELIZED ONION PIZZA
CARPACCIO OF AMERICAN LAMB
CARROTS AND BROCCOLI
CHAYOTE SOUP
CHERRY NUT EASTER EGG
CHICKEN POT PIE
CHICKEN ROLL-UPS
CHICKEN STEW WITH ALMONDS
CHIPOTLE MARINADE
CHIPOTLE MARINATED CHICKEN AND PINE NUT
CHOCOLATE CHEESECAKE
CHOPPED ZUCCHINI
CILANTRO LIME MARINATED SWORDFISH
CITRUS SOUP
CLAMS CASINO
COCONUT-MANGO CHEESECAKE
CREAM OF LEEK AND ASPARAGUS SOUP
CREAMY BASQUE VEGETABLE SOUP
CRISPY SESAME SHRIMP
DOUBLE CHOCOLATE CHIP COOKIES
EASTER CAKE WITH FLUFFY FROSTING
GREEK LEMON SOUP
GRILLED SHRIMP WRAPPED IN PROSCIUTTO DI
HERBED SALMON FILLET WITH CUCUMBER
HUNGRY MAN'S MANICOTTI
JALAPENO VINEGAR
LAMB CHOPS WITH TZATZIKI SAUCE
MICROWAVE REGULAR TAPIOCA
MUSSELS STEAMED IN ORANGE JUICE W BASIL
PASSOVER HONEY NUT CAKE

PASSOVER ROAST LAMB
PEANUT BUTTER POUND CAKE
PETITE CRAB CAKES
PORK TENDERLOIN WITH APPLES AND CRAN
ROSEMARY CHICKEN WITH FRUIT SAUCE
SESAME HONEY SHRIMPS
SHRIMP A LA NAGE
SIMPLE ITALIAN GREENS SMOTHERED CHICKEN  
SMOTHERED CHICKEN BREAST 
SOUTHERN PECAN PIE
SPICY ITALIAN SKI TEAM SOUP
SPINACH WITH BACON
SPRING BRUNCH EGGS
SPRING GREENS PIE
SPRINGTIME SALMON AND PASTA PRIMAVERA
STRAWBERRY MARGARITA PIE TAMALE PIE
TAMALE PIE
THE WORKING COOK'S ROLLS
TOMATILLO SAUCE
VENISON PATE WITH MOREL MUSHROOMS
WARM ONION-MOZZARELLA SALAD
WHITE BEAN SALAD



ALMOND-APRICOT RICE CAKE

1 cup dried apricots
1/2 cup golden raisins
3 cups cooked short-grain rice
1 cup unsweetened coconut milk
1/2 cup sugar (or natural sweetener to taste)
1 teaspoon vanilla extract
1/2 cup finely-ground almonds

Preheat the oven to 350. Lightly oil a 9-inch spring-form pan.

Place the apricots and raisins in a heatproof bowl, add boiling water to cover, and allow to sit for 10 minutes or until soft; drain.

Chop the apricots and set the apricots and raisins aside.

Place the rice in a large bowl and add the apricots and raisins, coconut milk, sugar, vanilla extract, and ¼ cup of the almonds, stirring to blend well.

Transfer the mixture to the spring-form pan, smooth the top, and bake for 30 to 40 minutes, or until firm but still a little moist. Allow the cake to cool to room temperature in the pan, then refrigerate for several hours to firm up.

To serve, carefully remove the sides of the spring-form pan and sprinkle the top of the cake with the remaining ground almonds. Serve cold or at room temperature. Serves 6.

ALMOND MACAROONS

1/2 pound (about 2 cups) lightly toasted almonds
1/4 cup matzo cake meal, potato starch, or regular flour
3 egg whites, at room temperature
2/3 cup firmly-packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Dash salt

Preheat the oven to 325. Process the almonds in a food processor until they resemble a coarse meal.

Beat the egg whites until stiff. Beat in the sugar, vanilla, cinnamon, and salt. Gently fold in the ground almonds.

Drop by tablespoonfuls on an oiled baking sheet or 2. Bake for 15 minutes, or until the edges are golden.

Carefully remove with a spatula and set gently to cool on plates. The cookies will be soft at first, but become crisp once cool. Store in an airtight container.3 dozen or so

APPLE DUMPLINGS   

1 recipe    Basic Pie Shell
4 apples
1 tbsp (15 mL) lemon juice
3 tbsp (45 mL) granulated sugar replacement or granulated fructose
1/4 tsp (2 mL) cinnamon
4 tsp    (20 mL) margarine
1          egg white (slightly beaten)

Roll out pie dough and cut into 4 equal pieces. Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each piece of dough. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 tsp (5 mL) margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely. Brush with beaten egg white and
place in shallow baking pan. Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is golden brown. Serves 4

APRICOT-GLAZED COCONUT-CHICKEN BITES

1/2 cup sweetened condensed milk
2 tablespoons Dijon mustard
1 1/2 cups original Bisquick
2/3 cup flaked coconut
1/2 teaspoon salt
1/2 teaspoon paprika
1 pound boneless, skinless chicken breast halves, cut into 1 inch pieces.
1/4 cup margarine or butter, melted

Heat oven to 425F degrees. mix milk and Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture then coat with Bisquick. Pour 2 tablespoons of the melted margarine into a jelly roll pan. (15 1/2 x 10 1/2 x 1 inch). Place coated chicken in pan. Drizzle remaining margarine over chicken.
bake uncovered 20 minutes. Make apricot glaze. turn chicken; brush with glaze. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard if desired.

Apricot Glaze
1/2 cup apricot spreadable fruit
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon white vinegar

Stir all ingredients until blended.

ASPARAGUS WITH TOASTED NUTS AND BALSAMIC VINAIGRETTE
Serves 4.

2 lb. fresh asparagus |
1/4 cup unsalted butter
1/4 cup olive oil
3/4 cup toasted slivered almonds or pine nuts
1/3 cup balsamic vinegar or to taste
salt and freshly ground pepper to taste

Trim asparagus stalks to the same length. Bring about 2" salted water to boil in a large frying pan; lay the asparagus in the pan and cook, uncovered, until tender-crisp (3 -5 minutes). Remove asparagus and plunge it into cold water, then drain and pat dry. Let cool to room temperature or follow vinaigrette instructions and serve at once.

To prepare vinaigrette, heat butter and oil in a large sauté pan. Add the nuts and stir until hot. Add balsamic vinegar and when bubbly pour over the asparagus. Season with salt and pepper and serve.

BEEF DIABLO

  1  pound  roast, trimmed -- beef, boneless
3/4 teaspoon  chili sauce
  3  medium  potatoes -- peeled and sliced
3/4 teaspoon  worcestershire sauce
1/4 medium  onion -- sliced
1/4 teaspoon  vinegar
1 1/2 teaspoons  flour
1/4 teaspoon  sugar
3/4 teaspoon  prepared mustard

Trim all excess fat from roast if it was not purchased already trimmed. Place potatoes and onion in bottom of crock-pot.  Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of roast. Place roast in crock-pot on top of potatoes and onions.  Cover and cook on LOW setting for 10 to 12 hours or on HIGH setting for 5 to 6 hours.

BERNAISE SAUCE
(James Beard American Cookery)

1/2 cup white wine
1 Tbsp finely chopped shallots or scallions
1 or 2 tsp. chopped fresh tarragon
3 or 4 egg yolks
1/2 tsp. salt
1/2 cup butter

Combine wine, shallots and tarragon. Cook until it is reduced to a mere glaze.

Combine the glaze with the eggs and salt in blender or food processor. Heat butter till bubbling hot. Pulse processor to mix ingredients and then turn on again and gradually pour in melted butter in steady stream until sauce thickens. Additional chopped tarragon and parsley may be added

[Veal Oscar/Oskar is simply veal sautéed, then topped with lump crab meat and Bernaise sauce. Steamed asparagus can be used either as a garnish or you can put it on top of the crab before drizzling the Bernaise on top. ]

BERRIES INFORMATION

Raspberries, strawberries, blueberries, blackberries-these are considered by many cooks to be real jewels in the kitchen. Berries are prized for their intense flavor, beautiful color and perhaps because their season seems so short. However, with longer growing seasons and a food distribution system that rushes fruit from far-away fields, we're enjoying berries almost year 'round today.

Purchasing, Storing and Handling Tips:

*  Choose berries that are unblemished, with no bruises. Check the bottom of a berry container for stains that might indicate broken or leaking berries.

*  Do not wash berries until just before serving.

*  For best storage, store berries in a single layer on a paper-towel-lined rimmed plate or cookie sheet, covered with a paper towel, in the warmest part of the refrigerator.

*  Remove from refrigerator an hour or so before using, especially when serving berries "au naturel". The closer they are to room temperature, the more flavorful they'll be.

*  If berries are not quite sweet enough, add just a little sugar-a tablespoon or so per cup of berries-and toss very gently; let stand at room temperature for about 20 minutes.

*  If you have a windfall amount of berries (e.g. they're a great price and you can't resist!), and you can't eat them all right away, freeze some. Freeze in a single layer on a rimmed cookie sheet until hard, then place in self-sealing plastic bags and return to freezer for up to 10 months. Thawed berries will break down and exude their juice-so use in cooked desserts or atop ice cream or pound cake. Or simply eat a bowl full of them!

Delicious new ideas with berries:

*  Slice fresh strawberries, sprinkle with just a tiny bit of sugar and then drizzle with a good balsamic vinegar.

*  Enjoy a bowl of blueberries covered in buttermilk, add a sprinkle of sugar, a squeeze of lemon juice and some lemon zest.

*  Drizzle raspberries or strawberries with a little liqueur-Grand Marnier or Frangelico-and serve with shortbread cookies.

*  Make a sweet salsa to serve with fish or chicken by stirring together chopped strawberries, grated orange peel, Dijon mustard, sliced green onion and a dash of red wine vinegar.

BLACKBERRY COBBLER

5 cups fresh blackberries, or 2 14 ounce packages of frozen berries, thawed and drained...( if you are using frozen berries, increase flour by 1/3 cup)
1 cup granulated sugar
4 tablespoons all purpose flour
1 tablespoon lemon juice
Crust recipe ..follows
2 tablespoons butter, melted
1 teaspoon sugar

Combine the first 4 ingredients and spoon into a 9 inch square pan. Prepare crust and spoon 9 mounds over the blackberries. Brush with butter and sprinkle with sugar. Bake, uncovered in a preheated 425 degree oven for 30 minutes until browned and bubbly. Serve with ice cream.

Crust Recipe:

1 3/4 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
3 tbsp sugar
1/4 cup shortening
1/3 cup whipping cream
1/3 cup buttermilk

Combine first 5 ingredients, cut in shortening with pastry blender until mixture is crumbly. Stir in whipping cream and buttermilk just until it is blended.

To vary cobblers.. Mix in some raspberries or blueberries...or replace the
blackberries altogether.

You can try sliced peaches or nectarines and a handful of sour cherries or
cranberries.

Combinations of plums that at pitted and quartered are great.

Add a pinch of nutmeg or dash of vanilla or almond extract.

You can also sprinkle with chopped pecans or flaked almonds.


BOW-TIE PASTA WITH FRESH MINT

2 Tbsp. fresh mint, chopped
1 Tbsp. fresh parsley
1 Tbsp. butter, melted
1 Tbsp. fresh lemon juice
Salt and pepper to taste
1 pound bow-tie pasta
Grated Parmesan cheese

Combine first 5 ingredients. Cook pasta according to package instructions. Stir in mint mixture and sprinkle with Parmesan cheese.

BREAD PUDDING

2 1/2 cups dry bread cubes (about 4 slices of bread)
1/3 cup raisins
4 eggs, beaten
2 cups milk
1/3 cup sugar
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
1/4 tsp. salt

Put bread cubes in 9-inch round baking dish. Sprinkle raisins over bread cubes. Mix together remaining ingredients and pour over raisins and bread cubes. Bake for 45 minutes in 325 degree oven or until knife comes out clean when inserted near the center. Serve warm.

BROCCOLI RAPA WITH SWEET VINEGAR SAUCE
Broccoli rapa, or rabe, looks like a sprouting broccoli, but it is actually a relation of the turnip, and popular throughout southern Italy. The bright green makes a delectable-looking presentation, and the health-benefits are many, since rapa is filled with cancer-fighting phytochemicals.

1 quart water
1 1/2 pounds broccoli rapa
2 teaspoons sugar
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
3 large garlic cloves, chopped fine
Salt and freshly-ground black pepper to taste

Bring the water to a boil in a medium saucepan and cook the broccoli rapa until the leaves are wilted and the stems are soft, about 12 minutes. Drain well.

Dissolve the sugar in the vinegar in a small bowl.
Heat the olive oil in a medium skillet and cook the garlic over medium heat. Add the broccoli rapa, stirring in the sugared vinegar and seasoning with salt and pepper. Cook the broccoli rapa until it is soft and the vinegar is mostly evaporated, 5 to 7 minutes. (Try to keep the broccoli rapa as green as possible by not overcooking it.) Serve immediately. Serves 4.

BROCCOLI SALAD

2 large bunches broccoli, washed and drained
1 cup raisins, regular or golden
8 Tbsp real bacon bits
1/2 cup sunflower seeds or cashews
1 cup shredded Cheddar cheese

Dressing:
1/2 cup mayonnaise
1/3 cup red wine vinegar dressing

Chop broccoli well and place in large bowl. Add remaining salad ingredients. In smaller bowl, combine mayonnaise and vinegar dressing; mix well with whisk. Pour over broccoli mixture and toss well. Refrigerate for at least one hour before serving.

BROWN RICE WITH CASHEW NUTS AND CRANBERRIES
MAKES: 8 servings.

1 pound brown rice (medium or long grain is best, but any can be used)
2 tablespoons canola oil
1/2 Spanish onion, chopped
2 tablespoons minced ginger
3 garlic cloves, minced
1 cup dried cranberries
1 cup roasted unsalted cashew nuts
Salt, to taste
1/2 cup minced parsley
3 scallions, diced

Place the rice in a large skillet and toast over a high flame for 1 minute, stirring constantly to prevent burning.

Add 6 cups water and bring to a strong simmer. Cover and cook for 30 minutes, or until the rice is tender. Set aside.

Heat the oil in a large skillet over a high flame. Add the onion and sauté for 2 minutes.

Add the ginger and sauté for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through.

Add the rice, cashew nuts and salt, to taste. Cook for 30 seconds, stirring constantly. Remove from heat and stir in parsley and scallions. Serve immediately.

CARAMELIZED ONION PIZZA
Makes 4 servings

1 teaspoon olive oil
2 cups thinly sliced Vidalia or other sweet onion
1 (12 oz.) jar well drained roasted red peppers, cut into thin strips
1/4 cup sliced Kalamata olives
1 (14 1/2 oz.) can drained chopped Italian style tomatoes
1 ( 10 oz.) store bought thin pizza crust (like Boboli)
1/2 cup reduced fat sharp cheddar cheese (2 oz).

Heat oven to 450F degrees. Heat oil in large nonstick skillet coated with cooking spray over medium heat. Add onion; cook 12 minutes or until browned; stir occasionally. Remove skillet from heat; stir in peppers, olives and tomatoes. Place crust on baking sheet. Spread onion mixture over crust, leaving a 1/2 inch border. Top with cheese. Bake 12 minutes or until cheese melts.

CARPACCIO OF AMERICAN LAMB
WITH ARTICHOKE SALAD & BASIL OIL
(Manor on Golden Pond, Holderness, NH) Yield: Serves 4

Carpaccio ( very thinly sliced raw red meat, usually beef or tuna, garnished with
a sauce)
12 oz. American Lamb Loin Marinade
2 T Whole Grain Mustard
4 T Olive Oil
6 T Lamb Infused Veal Stock
1 T Wine Vinegar

Artichoke Salad
6 oz Artichoke Bottoms Sliced
16 ea Asparagus Tips
4 ea Shiitake Mushrooms Sliced
4 oz Marinade

Garnish
Basil oil, Parmesan Curls, Cracked Pepper

For the Marinade
Brown 18 lamb bones in a saucepan over medium heat. Add 2 quarts of veal stock and simmer over medium heat for 20 minutes. Strain out the bones and chill. Blend 6 tablespoons of infused veal stock with remaining ingredients. Reserve

For the artichoke salad
Blanch the asparagus tips in boiling salted water for 2 or 3 minutes. Shock cold in ice water. Mix with remaining ingredients and refrigerate for at least 6 hours.

For the carpaccio
Sear the Boneless American Lamb Loin on all sides in a very hot sauté pan over very high heat. You want to brown all the edges while keeping the inside raw. Slice the lamb into 1/8 inch thick slices. Place each slice between two sheets of plastic wrap and pound very flat with a mallet or flat side of a large knife. Set in the freezer for 15 minutes before removing from the plastic.

For presentation

3 ounces of artichoke salad on a large white plate. Brush the marinade on four slices of carpaccio and arrange in a fan pattern on the artichoke salad. Garnish with Basil infused olive oil, Parmesan curls, and Cracked peppercorns.

CARROTS AND BROCCOLI

1 16-oz. package of fresh baby carrots
1 pound fresh broccoli, cut into small florets; peel stalk and cut into thin slices
1/3 cup butter
2 tsp. orange zest
1 Tbsp. fresh grated ginger
2 Tbsp. orange juice
Salt and pepper to taste

Place carrots in large pot and bring to a boil. Cook for a couple of minutes then add broccoli, cover the pot and reduce heat. Cook for about 5 minutes or until broccoli is just crisp tender. Drain veggies and place in a serving dish. In a small pan, melt butter over medium heat. Add orange zest, ginger and orange juice and mix well. Pour butter sauce over veggies and toss to coat. Add salt and pepper to taste.

CHAYOTE SOUP
(Sopa de Chayote) The chayote (also known as mirliton, christophene, and susu) lends its light green color and delicate flavor to this healthy soup from Cuernavaca.

2 large chayotes, peeled, seeded, and chopped
6 cups (1.5 L) chicken stock
2 Tbsp (30 ml) butter
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1 Tbsp (15 ml) all-purpose flour
Salt and freshly ground pepper to taste
Chopped fresh parsley or chives far garnish (optional)

Bring the chayotes and 2 cups (500 ml) of the chicken stock to a boil over high heat.  Reduce the heat and simmer covered until the chayotes are tender, about 15 minutes.  Transfer to an electric blender or food processor and puree until smooth.  Meanwhile, heat the butter in large saucepan over moderate heat and sauté the onion and garlic until tender but not brown, about 10 minutes.  Stir in the flour and cook for 3 minutes.  Add the remaining stock and chayote mixture and bring to a boil, stirring occasionally.  Adjust the seasoning with salt and pepper and serve garnished with chopped fresh herbs if desired. Serves 4 to 6.

CHERRY NUT EASTER EGG

      1/2  cup milk
1/2  stick butter or margarine
    2  (3-oz.) pkgs  vanilla pudding and filling (not instant)
    1  (9-oz.) jar   maraschino cherries
    1  cup finely chopped pecans or walnuts
    1  lb. to 2 lbs. confectioners' sugar
    1  lb. chocolate -- melted

Cut cherries in half, and drain well on paper towels.

Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick.  Remove from stove and add cherries, nuts and enough sugar to make a thick consistency.

Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet.  Chill several hours until firm.

Melt chocolate in double boiler, being careful not to scorch it.  Frost egg with melted chocolate. Decorate with your favorite butter cream icing, if desired.

CHICKEN POT PIE

1 can cream of chicken soup
1 8 oz. pkg cream cheese, softened
1/4 tsp thyme
1 tsp dried onion
pepper to taste
3 cups cooked chicken
3 cups cooked frozen peas and shredded carrot or frozen mixed vegies, thawed
chicken broth to thin if desired

Puff pastry sheet, cut to shape of pot pie dish, baked and cooled

Preheat oven to 400. Combine soup and cream cheese. Stir in veggies and chicken, thyme, onion and pepper. Pour into 1 1/2 qt baking dish. Cover with foil and bake 25 minutes. Remove foil and place puff pastry crust on top. Heat for 5 minutes.

Use thicker mixture for chicken pot pie--use puff pastry sheet for top crust. Make a pot pie with mashed potatoes on the bottom, then the chicken mixture, then the puff pastry top. Or thin mixture with broth and use over puff pastry shells. TIP-if puff pastry sheets will not unfold just roll out with a bit of flour to desired thick-ness and shape.

CHICKEN ROLL-UPS

4 boneless, skinless chicken breasts; pounded thin
4 oz cream cheese; softened
garlic powder
parsley
chives
16 slices bacon

Spread a layer of cream cheese on the inside of the chicken breast. Season to taste with the garlic, parsley and chives. Roll up, starting with the small end.
Wrap 2 slices of bacon around the rolled chicken breast; secure with toothpick or skewer. Bake 30-40 minutes in a 350 degree oven. Broil 5 minutes to brown bacon. Serve with rice and vegetables. 4 servings

CHICKEN STEW WITH ALMONDS
(Pollo en Pipian de Almendra)

3 lbs (1.35 Kg) chicken pieces
3 cups (750 ml) chicken stock
2-3 scallions (spring onions), green and white parts, coarsely chopped
2-3 sprigs cilantro (coriander)
1 carrot, coarsely chopped
6 ancho* chilies, seeded, torn into pieces, and soaked in warm water for 1 hour
1/2 cup (125 ml) blanched almonds, toasted and pulverized in a food processor
2 Tbsp (30 ml) vegetable oil
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) dried oregano
A pinch ground cloves
Salt and freshly ground pepper to taste

*Ancho chilies are available in finer supermarkets and Hispanic specialty shops

Combine the chicken, stock, scallions, cilantro, and carrot in a large pot and bring to a boil over high heat.  Reduce the heat and simmer covered for 45 minutes.  Remove the chicken pieces, strain and reserve the stock, and return the chicken pieces to the pot.  Puree the soaked ancho chilies, along with a little of the soaking liquid in an electric blender or food processor.  Heat the oil in a skillet over moderate
heat and sauté the chili mixture and pulverized almonds for 5 minutes, stirring frequently.  Add about 2 cups (500 ml) of the reserved chicken stock to make a medium-thick sauce.  Stir in the seasonings and pour the sauce over the chicken.  Cook over moderate heat for 10 minutes, or until the chicken is heated through.  Serves 4 to 6.

CHIPOTLE MARINADE

This recipe should be given the respect that it commands. It is not to be taken lightly, and should not be left around where contact with small children, pets, or houseplants could occur. Remember to avoid touching yourself near or around the eyes, any open cuts, and places where the sun don't shine. Serves 8

1 cup water
2 chipotle peppers, (smoked jalapeno peppers)
2 tablespoons JALAPENO VINEGAR (recipe below)
2 tablespoons V-8 juice
1/4 teaspoon garlic salt
1/4 teaspoon hot chili powder

Bring 1 cup of water almost to a boil and add the chipotle peppers. Remove from the heat and keep them submerged by placing a small plate or plastic lid on top of them.

Allow them to steep in the hot water for 30 minutes. Remove the peppers and reserve the water. Cut the peppers in half lengthwise and remove the seeds, ribs, and stem.

Put chipoltes and the reserved water in a blender and liquefy. Add the vinegar, V-8 juice, spices and blend.

Store in a glass bottle in the refrigerator for up to 10 days.

This is an excellent marinade for any meat prepared southwestern style, chicken wings buffalo style, or adds just the right amount of smoky jalapeno heat to your Bloody Marys.

CHIPOTLE MARINATED CHICKEN AND PINE NUT QUESADILLAS
Originally this recipe called for rattlesnake meat. Serves 4

4 ounces CHIPOTLE MARINADE(in this collection), or your favorite hot sauce
8 ounces chicken meat, boneless
8 flour tortillas
12 ounces Monterey Jack cheese, grated
1/3 cup pine nuts, toasted
1/2 Roma tomato, small dice
1 cup TOMATILLO SAUCE (in this collection)

Prepare the marinade and the Tomatillo Sauce ahead of time.

Place the chicken pieces into the marinade for 30 minutes. While the chicken is marinating, toast the pine nuts in a preheated oven of 350 degrees for about 10 minutes.

Watch them closely as they have a high oil content and will burn quickly. Once lightly browned, remove the nuts from the oven and transfer them to a cool dish.

Once marinated, sauté the chicken in a non-stick skillet for 4-5 minutes in a small amount of the marinade until done. Allow the chicken to cool and cut it into small pieces.

NOW YOU ARE READY TO ASSEMBLE THE QUESADILLAS.

Place 4 tortillas on a non-stick cookie sheet. Spread the grated cheese over each tortilla evenly about 1/3 of an inch high. Spread equal amounts of the chicken, pine nuts, and tomato on top of the cheese and place the four remaining tortillas on top. Place the quesadillas into a 350 degree preheated oven for 7-8 minutes until the cheese has softened and just begins to bubble out the sides.

To serve, cut each quesadilla into 8 pieces with a large knife on a wooden cutting board. Slide the cut quesadilla onto a plate and top each slice with a dollop of the Tomatillo sauce

This dish must be served with a mischievous smile and a tall, salted margarita.

CHOCOLATE CHEESECAKE

1 9-inch deep-dish graham cracker piecrust
4 8-oz. packages cream cheese, softened
1 cup sugar
1 tsp. vanilla
8-oz. semisweet baking squares, melted and cooled slightly
4 eggs
1 Tbsp. amaretto liqueur

Combine cream cheese, sugar and vanilla and mix well. Add chocolate, eggs and amaretto and beat with a hand mixer until smooth. Pour into piecrust and bake for about 1 hour at 325 degrees. Chill for several hours before serving.

CHOPPED ZUCCHINI
(Calabacitas Picadas)

3 Tbsp (45 ml) vegetable or corn oil
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1 lb (450 g) small zucchini (courgettes), cut into 1/2-inch (1 cm) dice
3 tomatoes, peeled, seeded, and chopped
1 sprig cilantro (coriander)
1-2 jalapeno peppers, seeded and chopped
Salt and freshly ground pepper to taste

Heat the oil in a pan over moderate heat and sauté the onion and garlic until tender but not brown, about 10 minutes.  Add the remaining ingredients and simmer covered over very low heat until the zucchini are tender, about 30 minutes.  Serves 4 to 6.

CILANTRO LIME MARINATED SWORDFISH
WITH GRILLED PICO DE GALLO
Serves 4

Fresh swordfish steaks have just the right amount of character to stand up to the hearty flavors of the peppers and cilantro and cool tartness of the lime.

4 each swordfish steaks, 6-7 ounces each
1 1/2 cups CILANTRO LIME VINAIGRETTE (recipe below)
1 1/2 cups GRILLED PICO DE GALLO (Recipe below)
1 head Bibb lettuce
1 10 oz. can mandarin oranges
1 each plum, cut into crouton size cubes

Prepare the Cilantro Lime Vinaigrette.

Marinate the swordfish steaks in 3/4 cup of the Cilantro Lime Vinaigrette for 15 minutes prior to grilling.

While the steaks are marinating begin making the Pico de Gallo on your grill. When you pull the veggies off the grill, begin cooking your swordfish.

While the swordfish is cooking finish the Pico de Gallo.

Rinse the Bibb lettuce thoroughly and tear gently into small salad size pieces.

Toss the lettuce, mandarin oranges and plum croutons together with the remaining vinaigrette.

Remove the swordfish from the grill when just done, about 10 minutes depending on the thickness of the steak.

Place the swordfish steak on one side of the plate and top with Pico de Gallo.

Serve the Bibb salad on the other side of the plate.

CILANTRO LIME VINAIGRETTE
Serves 8

1/2 cup olive oil
1/2 cup peanut oil
1 lime, juiced with pulp
1/4 cup lime juice
1 1/4 teaspoons green peppercorns, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
2 tablespoons fresh cilantro, chopped

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

Grilled Pico De Gallo
Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or fish. Serves 4

2 tomatoes, peeled, sliced 3/4" thick
1 red onion, sliced 1/2" thick
1 yellow bell pepper, cut in half, seeded
1/2 jalapeno, seeded, ribs removed
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
1 pinch salt
1/8 teaspoon cracked peppercorns

Grill the tomatoes, onion and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft and the pepper's skin has blistered and browned.

Remove them from the heat and cool until they can be easily handled. Gently remove the skin from peppers.

Chop all veggies into small pieces (about 1/3" dice) and put them in a small bowl.

Add the cilantro, lime juice and seasoning. If you want more spice to the salsa add a little more spice mix. Best if eaten right away. Make as close to serving time as possible.

CITRUS SOUP

1 large grapefruit
2 navel oranges
2 fresh tomatoes, chopped
1/2 cup seedless cucumber, chopped
1/4 cup tomatillos, chopped
1/4 cup fresh cilantro, chopped
1/4 cup onion, chopped
2 cloves garlic, minced
Juice of 1 lime
1/4 cup chicken broth
1/4 cup tomato juice
Hot sauce to taste

Peel, section and chop grapefruit and oranges, add chopped tomatoes and remaining ingredients. Chill until ready to serve.

CLAMS CASINO
6 servings

24 cherrystone clams
1 lg. garlic clove, minced
4 tbsp. green pepper, chopped
8 tbsp. butter
1 tbsp. lemon juice
6 tbsp. seasoned bread crumbs

Preheat oven to 450 degrees. Open clams and discard top shell. Place clams in a shallow baking pan.

In a saucepan, melt 4 Tbsp. butter and sauté the garlic and green pepper for 2 - 3 minutes. Add remaining butter, lemon juice, and breadcrumbs, mixing thoroughly. Place 1 tsp of mixture on top of each clam and bake for 10 minutes.

COCONUT-MANGO CHEESECAKE

  crust:
    1 1/2 cups graham cracker crumbs
    1 1/2 cups sweetened shredded coconut toasted
      1/4  cup   sugar
      1/2   cup unsalted butter -- (1 stick) melted
filling:                      
    4 pkg cream cheese -- (8 ounce) room temperature
3/4 cup sugar
    3 large eggs
    1 large egg yolk
  15 oz cream of coconut -- canned
    1 cup whipping cream
    1 cup sweetened shredded coconut
    2 large fresh mangoes -- halve, pit, peel, and slice
                         additional sugar -- optional

   FOR CRUST: Wrap outside of 9-inch- diameter spring-form pan with 2 3/4-inch- high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of pre-pared pan. Chill while preparing filling.

  FOR FILLING:  Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.

   Meanwhile, preheat the oven to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)

   Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.  Yield: 12 servings.

CREAM OF LEEK AND ASPARAGUS SOUP

1 tablespoon canola oil
1 cup chopped onion
2 large celery stalks, diced
1 ½ pounds asparagus
6 large leeks, white and palest green parts only, chopped and well rinsed
2 medium potatoes, peeled and finely diced
Vegetable stock, or water with 2 vegetable bouillon cubes
1/2 teaspoon each: dried tarragon and dried basil
1/4 cup chopped fresh parsley
1 to 1 1/2 cups low-fat milk or soymilk, as needed
Salt and freshly-ground black pepper to taste

Heat the oil in a large soup pot. Add the onion and celery and saute over moderate heat until the onion is golden.

Trim about an inch from the bottoms of the asparagus stalks. Scrape the skin from the bottom half of the stalks and cut them into 1-inch pieces. Set aside the tips and add the remaining pieces to the soup port along with the leeks, potatoes, dried herbs, and just enough stock or water to barely cover (if using water, add the bouillon cubes as well). Bring to a boil, then lower heat and simmer, covered, until the vegetables are tender, about 20 to 25 minutes.

Puree the soup in batches and return to the soup pot. Return to low heat. Stir in the parsley and enough milk to achieve a slightly thick consistency. Season to taste with salt and pepper. Simmer over low heat for 10 minutes. If time allows, let the soup stand for several hours off the heat or, if making ahead, let cool and refrigerate until needed.

Just before serving, steam the reserved asparagus tips until bright green and crisp-tender. Stir into the soup and serve. Serves 6 to 8.

CREAMY BASQUE VEGETABLE SOUP
This soothing soup is from the colorful Basque region of Spain. The recipe gets its rich, creamy texture from pureeing the ingredients, not from dairy or fat. Fresh young spinach and leeks give it lots of mineral nutrition, and the preparation is simplicity itself.


4 medium potatoes, cut into chunks
2 leeks, both white and pale green parts, cut into 4 or 5 pieces, crosswise
2 medium carrots, cut into chunks
1 bunch spinach
6 cups water
3 tablespoons olive oil
Salt
Croutons for garnish (optional)

In a large saucepan or stockpot, combine the potatoes, leeks, carrots, and spinach with the water and bring the contents to a boil over high heat. Reduce the heat and simmer gently for about 30 minutes, until the root vegetables are fork-tender. Add the oil and season to taste with salt. Cook for about 5 minutes longer so the flavors blend.

Puree the mixture in a blender, food processor, or food mill (you may have to do this in batches). Return the puree to the pot and gently reheat it, if necessary. Ladle into shallow soup bowls and serve, garnished with croutons, if you like. Serves 6.

Helpful Hints:
To rid spinach of mud and sand, break off the toughest, thickest stems and then submerge the spinach in a pan or sink filled with cool water. Swish the leaves gently in the water, and let it soak for about 10 minutes. Lift the spinach from the water, transfer it to a large colander, and rinse under cool running water. Shake the colander gently. There is no need to dry the leaves thoroughly for this recipe.



CRISPY SESAME SHRIMP

3/4 cup herb-seasoned stuffing mix, crushed
1 tsp sesame seeds
1/4 tsp paprika
1/8 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1 large egg white
3/4 lb large shrimp, peeled and deveined
Cooking spray

Preheat oven to 425. Combine first 6 ingredients in a pie plate or shallow dish and stir well.  Place egg white in a small shallow bowl, stir well.  Dip shrimp in egg white and dredge in stuffing mixture.  Place shrimp on large baking sheet coated with cooking spray.  Lightly coat shrimp with cooking spray.  Bake at 425 for 15 minutes or until golden. Serves 2

DOUBLE CHOCOLATE CHIP COOKIES
(Inn at Crystal Lake, Eaton, NH)

2 1/2 cups oatmeal
1 cup butter
1 cup sugar
1 cups brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
12 ounces semi-sweet chocolate chips
1 4-ounce Hershey bar (melted)
1 1/2 cups chopped walnuts

Blend oatmeal in a blender or food processor until it becomes a fine powder.
Cream butter and both sugars together. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda.

Add melted Hershey bar and completely incorporate. Add chocolate chips and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 350 degrees F. Makes approximately 50-55 cookies.

EASTER CAKE WITH FLUFFY FROSTING

Cake
1 package white cake mix
1/2 cup oil
3 eggs
1 small package instant vanilla pudding
1 cup water
1 teaspoon vanilla

Combine the cake mix, oil, eggs, pudding, water, and vanilla. Beat at medium speed for 2 minutes. Pour into a greased and floured 9 x 13 pan. Bake at 350° F. for 40-45 minutes or until cake tests done.

Fluffy frosting:
4 tablespoons flour
1 cup milk
1 cup sugar
1/2 teaspoon salt
1/2 cup Crisco
1/2 cup margarine softened
1 teaspoon vanilla

In a saucepan mix the flour with the milk. Cook until thick, stirring constantly; cool. Add sugar, salt, Crisco, margarine and vanilla; beat until fluffy. Spread Fluffy Frosting on the cooled cake. Store in refrigerator.



GREEK LEMON SOUP

Chicken broth (28 oz.)
1 medium skinless, boneless chicken-breast half (about 6 oz.)
1 small onion, peeled
2 whole cloves
1 medium carrot, peeled and cut into 2-inch pieces
1 medium celery stalk, cut into 2-inch pieces
2/3 cup regular long-grain rice
3 large eggs
1/3 cup fresh lemon juice (about 2 large lemons)
1 tablespoon margarine
Chopped fresh chives for garnish

In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celery, and 2½ cups water to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.

With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables. Cool chicken until easy to handle, then shred into thin strips; set aside.

Add rice to simmering broth; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes, until rice is tender.

Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine. Sprinkle with chopped chives before serving, if you like.

GRILLED SHRIMP WRAPPED IN PROSCIUTTO DI PARMA
Serves 4

1 1/2 pounds shrimp
1/4 pound thinly sliced, di Parma prosciutto
Olive oil
1/2 cup unseasoned dry bread crumbs, mix with parsley
2 tablespoons fresh parsley, chopped
Salt, to taste
Lemon wedge
4 skewers

Preheat the grill or the barbecue. Shell and de-vein the shrimp. Cut the prosciutto slices into 1-inch wide and 2-1/2-inches long strips, roll around the shrimp.

Thread the shrimp onto 4 long metal skewers, brush with olive oil.

Sprinkle them lightly with the bread crumb and parsley mixture.

Place skewers on the hot grill and season lightly with salt. Cook about 2 minutes on each side or until the shrimp are lightly golden and opaque all the way through. Serve hot with lemon wedges.

Note: If you divide the portions in half you may serve this as an appetizer.

HERBED SALMON FILLET WITH CUCUMBER SAUCE

  2   cups  apple wood chips
  4   sprigs  dill weed
  4   sprigs  tarragon
  1   small bunch  thyme
  1   (2-pound)  salmon fillet
          Cucumber Sauce (see below)

                        Cucumber Sauce
  1  large  cucumber (1 cup) -- seeded and chopped
  1  cup  sour cream OR 1  cup  plain yogurt
  2  tablespoons  fresh parsley – chopped OR 1 teaspoon  dried parsley flakes
  2  tablespoons  fresh chives – chopped OR 1 teaspoon  freeze-dried chives
1/4 teaspoon  salt
  1 clove  garlic -- finely chopped

Cover wood chips with water; soak 30 minutes.

Drain wood chips. Prepare and heat smoker using wood chips. (For charcoal
smoker, use 5 pounds charcoal briquettes.)

Place dill weed, tarragon and thyme lengthwise on top of fish fillet; secure with string. Brush smoker rack with vegetable oil. Cover and smoke fish about 1 1/2 hours or until fish flakes easily with fork (160F). While fish is smoking, prepare Cucumber Sauce. Serve fish with sauce.  Yield: 8 servings.

Cucumber Sauce
Mix all ingredients. Cover and refrigerate at least 1 hour. About 2 cups.

HUNGRY MAN'S MANICOTTI

  2 packages  manicotti -- (14 each)
  1 pound  lean ground beef
  2 eggs
  1 box  stuffing -- mix- chicken
  2 cups  cottage cheese
  2 cups  cheddar cheese -- shredded
1/8 cup  parmesan cheese -- grated
  8  cups  spaghetti sauce -- prepared

Note:  This recipe will make either 2- 9 x 13 pans of manicotti, or 3- 8x8 pans.  Have pans sprayed with non-stick spray and ready to fill before following the directions below:

In a large bowl, mix dry stuffing mix (similar to Stove Top brand) and seasoning packet, ground beef, eggs, cottage cheese, Parmesan cheese and cheddar cheese, to make a thick paste.  Set mixture aside for 5 minutes so bread crumbs can absorb moisture.  Begin stuffing uncooked manicotti shells by hand, and place them side by side into prepared baking pans.  Continue until all shells have been filled and are placed as desired into baking pans.  Next, spoon spaghetti sauce evenly over shells until all sauce has been distributed.

To bake:  Cover and bake in 350 degree F oven for 2 hours.

To freeze:  Cover with foil tightly and mark each package.  Freeze for up to 6 months.  To bake, thaw overnight in refrigerator and bake according to instructions above.

JALAPENO VINEGAR
Add zest and heat to your salad dressings, dips, marinades, and sauces.

7 large jalapeno pepper
1 clove garlic, peeled
15 to 20 red or green peppercorns
1 pinch salt
1 1/2 cups white vinegar

Make a one inch slice from the bottom up, into each jalapeno pepper and place them into a one pint jar with the garlic, peppercorns and the salt.

Bring the vinegar to a boil and pour into the jar, covering the peppers. Allow to cool for 1 hour. Cover and store in a cool place out of direct sunlight. The vinegar is ready for use in 24 hours, and will last and improve for about 2 months. For a more ornamental presentation, use red and yellow jalapenos, serranos, and small anaheims.


LAMB CHOPS WITH TZATZIKI SAUCE

1 large onion, chopped
8 loin lamb chops
2 tsp. dried oregano
1 tsp. dried thyme
2 cloves garlic, minced

Place chopped onion in the bottom of a slow cooker or crock pot. Rub dried oregano and thyme on each lamb chop and place on the onion in the crock pot. Sprinkle with minced garlic and cook on low heat for about 4 hours or until meat is tender and cooked to desired doneness.



Tzatziki Sauce

1 cup seedless cucumber, peeled and grated
1 and 1/2 cups plain yogurt
1/2 tsp. dried dill
1/4 tsp. dried oregano
1 clove garlic, minced
Pinch of sugar
Salt and pepper to taste

Press grated cucumber with paper towels until most liquid from cucumbers is absorbed. Combine cucumber with yogurt, dried dill, dried oregano, garlic, sugar and salt and pepper in a bowl. Allow to chill for at least 30 minutes before serving. Serve over cooked lamb chops.

MICROWAVE REGULAR TAPIOCA
(Not Instant)

1/3 cup sugar
3 Tbsp tapioca (not instant)
pinch salt
3 cups milk
1 egg

Whisk together in 2-quart microwave-safe bowl. Let it stand for 5 minutes.
Microwave on high for 5 minutes. Stir; heat 3 to 6 minutes more, until mixture
Is boiling. Stir and heat again for 1 minutes. Add 1 1/2 tsp vanilla. Let it cool
20 minutes. Mixture will thicken as it cools.

MUSSELS STEAMED IN ORANGE JUICE WITH BASIL
A colorful first course with a dipping sauce made from its own cooking broth. Pour any remaining sauce over leftover rice for an additional bonus.

1 large navel orange
2 tbsp. finely minced fresh basil
2 tbsp. olive oil
1 pinch of black pepper
16 large mussels, scrubbed and beards removed
1//3 cup of water
1 tbsp. finely minced shallots
fresh basil leaves

Grate the orange rind and reserve. Cut 1 thin slice from the middle of the orange and cut it into little triangles, reserve. Juice the remaining orange.

In a large skillet that has a lid, mix the minced basil, oil, pepper, mussels, water, shallots, orange juice and half the grated rind.

Cover the pan, bring to a boil and steam for a few minutes until the mussels open. Remove the mussels with a slotted spoon and discard the ones that didn't open.

Place them on a plate that in lined with fresh basil and the orange triangles.
Sprinkle the remaining orange rind on top and serve with the sauce from the pan in a small dish. Serves 2

PASSOVER HONEY NUT CAKE

Cake:
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup oil
3 eggs
3 tablespoons orange juice
1 teaspoon orange zest, finely minced
1/4 teaspoon salt
1/4 teaspoon cinnamon (1/2 teaspoon for a more pronounced cinnamon flavor)
1/2 cup matzoh cake meal
1/2 cup finely chopped hazelnuts or almonds
1 cup finely chopped walnuts

Soaking Syrup:
2/3 cup sugar
1/4 cup honey
1/3 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon cinnamon

Preheat the oven to 350 F. Generously grease a 7 inch round layer cake pan
(if you do not have one, you can use a round, foil pan of the same or similar size available in the supermarket bake aisle)

In a medium-sized mixing bowl, using a wire whisk, beat the sugar, oil, and eggs. Beat very well until mixture is thick and a pale yellow. Stir in orange juice, zest, salt, cinnamon, cake meal, and nuts. Turn batter into prepared pan.

Bake for 35-40 minutes or until top is light brown and set. (Cool at least twenty minute before adding syrup). Meanwhile prepare Soaking Syrup.

Soaking Syrup: In a medium saucepan, heat the sugar, honey, orange juice, water, lemon juice, and cinnamon. Heat to dissolve sugar and simmer 5-10 minutes until mixture becomes syrupy. Cool well.

Pour syrup over cooled cake, poking holes in cake with a fork, to permit syrup to penetrate cake. Allow to stand 2-4 hours to absorb syrup. Refrigerate this cake so that while it is absorbing liquid, it is also firming up. Also, the chilled cake offsets its innate sweetness and makes it easier to cut. Serve it on muffin liners, splayed out as pastry or confectionary cups.   Yield: 12 servings.

PASSOVER ROAST LAMB

1 shoulder of lamb -- 7 lbs
salt and pepper -- to taste
1 clove garlic -- minced
1/2 cup shredded celery leaves
1/3 cup cubed green pepper
2 tbsp tomato sauce -- or to taste

Preheat oven to 325F. Rub the meat all over with salt and pepper. Place slivers of garlic between the bone and flesh. Place meat on a rack in a roasting pan, surrounded by celery leaves and green pepper. Allowing 20 min per lb; roast in oven.

About 1 hr before it is done, smooth tomato sauce over top of lamb. This will make a crusty skin and add flavor to the gravy.

To make the gravy, drain off all the fat, and remove lamb to a warm place. Add a little water to the pan, leaving in the vegetables, and boil down on top of stove. Serve with asparagus, roasted new potatoes and mint jelly.

PEANUT BUTTER POUND CAKE
by Rosalynn Carter

1 1/4 cup  butter; softened
2 cups  sugar
6    eggs
1 tsp vanilla
1/2 cup  peanut butter; creamy or.. crunchy
2 cups  flour
1 tsp baking powder
1/4 tp salt
1/3 cup  finely chopped peanuts.. optional

Cream butter and sugar until light. Beat in eggs, one at a time, beating well after each. Add vanilla, beat in peanut butter slowly.

Sift flour with baking powder and salt. Stir into butter mixture, a little at a time, until well blended. Line a tube pan with waxed paper; pour batter in and bake 45 minutes at 350 deg. F.; reduce heat to 325 deg. F. and bake until cake tests done, 15 to 20 minutes longer. Cool in pan on rack 10 minutes before removing to rack to cool completely. If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.

PETITE CRAB CAKES WITH SAUCE REMOULADE BATON ROUGE
Makes 16

1/2cup onion, finely chopped
1/2cup celery, finely chopped
6 tbsp. sweet butter
1 pound of canned crab claw meat, or lump crab meat, picked over
1/3 cup of Panko or plain bread crumbs
1/2 cup mayonnaise
1/2 tsp. Old Bay Seasoning
1/2 tsp. Worcestershire Sauce
A little Tabasco
1 tbsp. chives, chopped
1 tbsp. parsley chopped.

Panko and Lemon wedges.

Cook the onions and celery in 4 tbsp. of the butter until tender. Add the crab and bread crumbs and mix thoroughly. Remove from heat.

Combine the remaining ingredients in a large bowl thoroughly and add the crab mixture. Mix to incorporate. On a sheet pan, make 16 small crab cakes and chill for an hour.

Right before serving dip the crab cakes into a bowl of panko and coat them lightly. Put a tablespoon of butter into a large skillet and fry half of the cakes for a couple minutes on each side, repeat.

Serve with Sauce Remoulade ( Recipe Below) and lemon wedges.

Sauce Remoulade Baton Rouge
A non-traditional version that makes a little more than a cup

1 cup mayonnaise
1 tsp. Dijon
1 tsp. dry mustard
1 tbsp. prepared horseradish
1 tbsp. tomato paste
2 tbsp. lemon juice
1 tsp. paprika
Pinch of cayenne
Salt and Pepper
1 tbsp. chives, chopped small
1 tbsp. red bell pepper, minced

Combine all ingredients in a bowl large enough to hold them and blend. Chill until service, in a glass jar in the refrigerator.

PORK TENDERLOIN WITH APPLES AND CRANBERRIES

1/3 cup apple juice
1/3 cup chicken broth
1 Tbsp. brown sugar
1/4 tsp. fresh ground pepper
Pinch of salt
2 tsp. cornstarch
1/2 tsp. sage
1 1/2 pounds pork tenderloin
1/4 cup all-purpose flour
1/4 cup olive oil
1 small sweet onion, chopped
1 cup apples, peeled and thinly sliced
1 cup fresh cranberries

Combine first 7 ingredients in a bowl and mix well. Slice pork into 1-inch slices and place between two sheets of wax paper. Pound with a meat mallet until flattened to 1/2-3/4 inch. Coat each piece with flour. Heat 1 Tbsp. olive oil in a skillet and brown pork pieces, remove from pan. Add remaining oil to skillet and saute onion, return pork to the pan and add apple juice mixture, apples and cranberries. Simmer for several minutes over low heat. Serve over hot wild rice.

ROSEMARY CHICKEN WITH FRUIT SAUCE

4 boneless chicken breast halves 1 med. onion, chopped
2 cloves garlic, minced
1/2 cup dried apricots, cut in thin strips
1/4 cup golden raisins
1/4 cup packed brown sugar
2 tbsp. balsamic vinegar
1 tsp. chopped fresh rosemary or 1/4 tsp. dried rosemary leaves
1 can (14 oz.) chicken broth

Spray nonstick skillet with vegetable cooking spray.  Add chicken and cook
12 minutes, or until nicely browned and cooked through.  Remove chicken from pan to a platter; keep warm.

Add onion and garlic to pan and cook until tender.  Add apricots, raisins, brown sugar, vinegar, Rosemary, and broth.  Heat to a boil.  Cook over medium heat 10 minutes, or until sauce is slightly thickened and reduced to about 1 3/4 cups.

Place chicken on a platter, and pour sauce over.  Garnish the platter with Rosemary sprigs and purchased cinnamon apple rings.

SESAME HONEY SHRIMPS
Sesamräkor med honung Serves 4

2 lbs un-peeled shrimps
or 14 oz peeled shrimps
1 tbsp sesame seeds
1/2 tsp lemon pepper
scant 1/4 cup corn flour (cornstarch)
2 tbsp oil
1 tsp sesame oil
4 spring onions, finely sliced
1 large garlic clove, crushed
2 tsp fresh ginger, finely chopped
4 tbsp honey
1 tbsp soy sauce
1 tbsp chili sauce
2 tbsp fresh lemon juice

Peel the shrimps. If they're large, save the top part of the tail for decoration.

Toast the sesame seeds in a large dry frying pan. Mix lemon pepper and corn
flour in a bowl. Put in the shrimps and turn them around until they're completely covered by the mixture.

Heat up 1 tbsp oil in a wok pan or heavy bottomed frying pan, add the shrimps
and brown them (while stirring) until heated through, 2 - 3 minutes. Put them on warm serving plates and keep warm. Add remaining oil to the pan plus sesame oil, spring onions, garlic and ginger. Let sizzle while stirring for 2 minutes. Add honey, soy sauce, chili sauce and lemon juice and bring to a boil while stirring. Pour the sauce over the shrimps, sprinkle with sesame seeds and serve immediately.

SHRIMP A LA NAGE
”A la nage" is a French term meaning "swimming," and refers to dishes with a large proportion of liquid - sort of a cross between a soup and a stew.  The secret to this dish is the shrimp stock made from the shells, so be sure to buy shrimp with the shells on.

1 Tbsp (15 ml) extra-virgin olive oil
1 1/2 lbs (675 g) large shrimp, peeled and deveined, shells reserved
2 shallots, finely chopped
2 Tbsp (30 ml) brandy
2 cups (500 ml) chicken stock
4 cups (1 L) water
10 whole black peppercorns
2 Tbsp (30 ml) finely chopped fresh ginger
1/2 tsp (2 ml) ground coriander
1 medium leek, white part only, cut into fine strips (julienne)
1 medium carrot, cut into fine strips (julienne)
1 small zucchini (courgette), cut into fine strips (julienne)
1/2 lb (225 g) fresh spinach leaves, cut into fine strips (julienne)
Chopped fresh chives for garnish

Heat the oil in a large pot over moderate heat and sauté the shrimp shells and scallions until the shells are bright pink and the shallots are tender but not brown, about 10 minutes.  Add the brandy and cook for 1 minute.  Add the chicken broth, water, peppercorns, ginger, and coriander and bring to a boil.  Lower the heat and simmer covered for 45 minutes.  Strain the stock through a fine-mesh strainer or through two layers of cheesecloth (muslin) and return to the pot.  Bring the stock to a simmer over moderate heat and add the shrimp, leek, carrot, and zucchini.  Simmer just until the shrimp turn pink and begin to curl, about 3 minutes.  Meanwhile, divide the julienned spinach between 4 to 6 soup bowls.  Arrange the shrimp over the spinach and ladle the remaining stock and vegetables over the shrimp.  Garnish with chopped chives.  Serves 4 to 6.

SHRIMP and RICE SCAMPI

2  cans (14 oz. each) Swanson(R) Chicken Broth (3 1/2 cups)
3/4  cup uncooked regular long-grain white rice
1  tbsp. olive oil
1  lb. fresh or frozen large shrimp, shelled and deveined
4  cloves garlic, minced
2  tbsp. lemon juice
2  green onions, thinly sliced

Heat broth in saucepan to a boil. Add rice. Cover and cook over low heat 20 min.

Heat oil in skillet. Add shrimp and garlic. Cook and stir 5 min. or until done.

Place shrimp in bowls. Stir lemon juice into broth mixture and pour over shrimp. Top with onions. Serves 4.

SIMPLE ITALIAN GREENS
This flavorful recipe proves the old adage that simple is best. Beet greens, turnip greens, and broccoli rapa are loaded with minerals, cancer-fighting carotenoids, and folic acid, which helps to prevent heart disease and cancer. This dish, from a cookbook simply bursting with delicious recipes and information on vegetables of the Mediterranean, will make true greens-lovers out of you and your family.

1 1/2 pounds beet or turnip leaves or broccoli rapa
3 tablespoons extra-virgin olive oil, plus more for drizzling, if desired
1 large garlic clove, chopped fine
1 tablespoon freshly squeezed lemon juice
Salt and freshly-ground black pepper to taste
1 tablespoon water, if needed

Trim the heavy stems of the greens (there should be about 1 pound of leaves once the stems have been trimmed). Wash the greens well several times and place them in a stockpot with only the water adhering to them from their last rinsing. Turn the heat to high, cover, and cook the greens until they wilt but are still bright green, about 5 minutes, turning the greens occasionally.

Heat the olive oil with the garlic in a medium skillet over medium heat until the garlic begins to brown lightly, about 1 minute. Reduce the heat to medium-low, add the greens and the lemon juice, season with salt and pepper, and cook until the greens are soft and dark, 8 to 10 minutes, stirring occasionally and adding the water if it looks like the greens are drying out. Serve the greens warm or at room temperature with extra olive oil if desired. Serves 4.

SMOTHERED CHICKEN BREAST 

3 Tbsp olive oil
1 Tbsp butter
2 skinless chicken breasts, split
2 garlic cloves, minced
4 large slices of your favorite cheese*
1 Tbsp white vinegar
coarsely ground black pepper to taste
parsley sprigs

In a deep skillet combine the olive oil and butter and set over medium heat. When the skillet is hot, add the chicken breast halves and cook for 8 to 10 minutes per side depending on thickness of chicken breasts. Put the cooked chicken breasts on a platter and keep warm. Raise skillet heat to medium-high. Add the garlic and vinegar to the oil in the skillet and stir for 20 seconds, scraping up any brown bits; then simmer for 1 minute. Return heat to medium and return the chicken breasts to the skillet. Cook 1 minute on each side. Top chicken breasts with one slice of cheese each. Cover and remove from heat.

Slice the chicken breasts crosswise (against the grain) into thin pieces or serve whole. Covers with sauce from skillet and season with pepper. Serve garnished with parsley sprigs.

SOUTHERN PECAN PIE

1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened applesauce
3 tbsp. water
2 tbsp. cornstarch
3 eggs
2 tsp. vanilla
2 tbsp. very strong coffee or espresso (prepared, not grounds)
24 pecan halves

**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.

Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer. In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375° F. Cool slightly before cutting.

SPICY ITALIAN SKI TEAM SOUP

1/3 cup onions, chopped
1/3 cup green bell pepper, chopped
3/4 tsp. garlic, minced
1/4 tsp. crushed red pepper
1-1/4 tsp. olive oil
1 cup reduced-sodium beef broth
1 cup water
11 ounces canned kidney beans, drained and rinsed
1-1/4 cups canned Italian style stewed tomatoes
11 ounces frozen Italian-style vegetable combination
3/4 tsp. dried basil leaves
1/2 cup small shell pasta
2/3 cup spinach leaves, loosely packed

Sauté onion, pepper, garlic, and red pepper in oil in large saucepan until tender, 3-4 minutes. Stir in beef broth, water, beans, tomatoes, Italian vegetables, and basil; heat to boiling. Add pasta and simmer, uncovered, until vegetables and pasta are tender, about 10 minutes. Stir spinach into soup; simmer 1-2 minutes. Season to taste with salt and pepper. serves 4

SPINACH WITH BACON

1 10-oz. box of frozen spinach
1/4 pound bacon strips, diced
1 onion, diced
Sprinkle of garlic powder
Sprinkle of seasoned salt
1/8 cup of season bread crumbs
1/4 cup of diced muenster cheese
1 egg, beaten

Heat spinach until warmed and drain liquid. Cook bacon till crispy, drain fat but leave the drippings in the pan. Cook onion in pan. Add spinach and stir on low heat. Add garlic powder, seasoned salt and bread crumbs. Stir well. Add muenster cheese and stir. As cheese melts add egg and stir. The spinach mixture should continue to cook for about 10 minutes. Crumble bacon, add and stir. Cover and let sit on low heat for about 10 minutes. Serve warm with crackers.

SPRING BRUNCH EGGS
(Peace with Inn B&B, Fryeburg, ME)

8 Eggs
2 1/3 cup milk
1 Tbsp Dijon mustard
3 Tbsp melted butter
2 1/2 Tbsp flour
2 1/2 cups grated cheddar cheese
2 1/2 cups fresh asparagus (par boiled 2 minutes in boiling salted water)
2 cups ham, cubed
2 cups mushrooms, sliced
9 cups cubed French bread (crusts removed)

Combine the above wet ingredients. Whisk in flour. Add the asparagus, ham, and mushrooms. Place bread cubes in a greased 9"x13" baking pan. Pour the egg mixture over the bread. Cover with plastic wrap and let sit in refrigerator
Overnight. Bake 1 hour in preheated oven at 350 degrees. Cover with grated cheddar cheese during the final 20 minutes of baking. Let cool slightly, cut, and serve.

SPRING GREENS PIE
This succulent round main-meal pie, filled with spring greens straight from Mother Earth, is a heart-warming reminder of the oneness of our planet, like those photos of the earth seen from the moon. It is a springtime delight that encourages us to gather together and be fed in simple, delicious ways.

Fresh greens, cheese, omega-3-rich walnuts, and a crunchy easy-to-make cornmeal pie crust combine beautifully to remind us of the deep nourishment nature provides.

2 bunches fresh Swiss chard or spinach
3 cups cottage cheese
1 cup chopped walnuts
2 tsp garam masala (a powdered curry blend) or any herb/spice blend you prefer
1 tablespoon Bragg’s or good-quality soy sauce
1/2 cup grated cheese (cheddar or Monterey jack are good)

Preheat oven to 350F. Wash and chop the greens coarsely. Steam lightly, squeeze out as much liquid as possible, and chop again, bite-sized or smaller.

Mix greens with cottage cheese and walnuts. Sprinkle with spices or herbs. Add Bragg’s or soy sauce and stir well.

Spoon in to a baked Crunchy Pie Shell, or over plain mashed potatoes patted into a baking dish. Top with grated cheese. Bake for 10 minutes, just to melt the cheese.
Serves 6.

Crunchy pie shell

1/2 cup yellow cornmeal
3 cups whole wheat pastry flour
3/4 cup melted butter
3/4 to 1 cup ice water

Mix dry ingredients. Slowly add butter while mixing with a fork. Add cold water, 1 tablespoon at a time. When the dough starts to stick together in one mass, form into 3 balls using your hands.

Roll out each between pieces of waxed paper. Place in baking pan or pie pan. Poke gently with fork in several places. Bake at 350 for 20 minutes, or until lightly browned. Makes 3 pie crusts.

Helpful Hints:
Balls of raw crust dough may be wrapped tightly and frozen. Allow to thaw at room temperature before rolling out.

SPRINGTIME SALMON AND PASTA PRIMAVERA
Serve with warm bread. Makes 6 servings

8 ounces uncooked linguine pasta
2 cups sugar snap peas
1 pound salmon fillet* (or 1 lb shrimp – see below)
2 tablespoons butter
1 1/2 cups sliced fresh mushrooms
3/4 cup chopped onion
1 cup chicken broth
3 tablespoons flour
1/2 teaspoon salt
1 teaspoon McCormick® Dill Weed
1/4 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Rosemary Leaves
1/4 cup dry white wine
1/4 cup heavy cream

Cook pasta according to package directions, adding sugar snap peas during the last 3-4 minutes of cooking. Drain.

Cook salmon as desired; flake and set aside. In a large skillet, melt butter and add mushrooms and onion. Sauté 3-4 minutes.

Whisk together broth, flour, salt and herbs; add to skillet. Bring to a boil, stirring constantly; simmer 2 minutes. Add wine and cream; gently stir in salmon. Cook until heated through. Serve over pasta and snap peas.
*Substitute 1 pound medium shrimp, peeled and deveined, for salmon, if desired.

STRAWBERRY MARGARITA PIE
Serves 8

1 14 oz. can sweetened condensed milk
1 10 oz. package frozen strawberries, blended
1/4 cup Rose's Lime Juice
4 ounces tequila
4 ounces Grand Marnier
1 cup heavy cream, whipped until stiff
1 each PRETZEL CRUST (recipe below)

Mix the first five ingredients well. Fold in the whipped cream thoroughly and pour into a pretzel crust. Wrap the pie tightly with plastic wrap and freeze overnight.
Serve with a lime wheel and a smile!

Pretzel Crust
Serves 10

1 1/4 cups pretzels, crushed
1/4 cup sugar
1/2 cup butter, unsalted, melted

Combine the ingredients in a bowl and press firmly into the bottom and sides of an ungreased 9-inch spring-form cheesecake pan.

TAMALE PIE

2 pounds ground beef
1 can stewed tomatoes (do not drain)
1 garlic clove, minced
2 medium onions, chopped
1 tablespoon chili powder
1 small can green chilies
5 cups crushed corn chips (for some reason, the cheaper ones end up tasting
the best)
2 cups shredded sharp cheddar cheese.

Brown ground beef and onion; drain grease.  Add stewed tomatoes, garlic, chili powder and green chilies.  Let simmer 15-20 minutes.  Put in large casserole (9x13 pan works fine).  Put crushed chips and cheddar on top. Bake at 350 fro 30 minutes.  Hint:  crush chips in a plastic bag, then add the cheese to the bag and mix in bag.

THE WORKING COOK'S ROLLS

1 teaspoon granulated sugar
1/2 cup tepid water
1 tablespoon dry yeast
pinch of sugar
3 1/2 cups hot water
1/2 cup oil
1 tablespoon salt
3/4 cup granulated sugar
1 egg, beaten
6 cups flour
5 cups whole wheat flour

In a small dish dissolve 1 teaspoon sugar in 1/2 cup warm water, sprinkle in yeast and let stand 10 minutes, until frothy. In a large bowl combine hot water, oil, salt and sugar. Add 5 cups of white flour, beat until smooth and elastic. Add yeast mixture, egg, whole wheat flour; add enough of the remaining all purpose flour to make a soft dough.

Turn out on a floured surface , knead 6 minutes, until smooth and elastic. Dough should remain soft. Place dough in bowl, cover and let rise on counter
until double in bulk, 3 to 4 hours. Punch down, cut into four parts and cover with
a tea towel. Work with one part at a time. Cut and shape rolls, place in a lightly
oiled pans. cover with a tea towel and let rise over night. In the morning bake
in 350Foven until golden brown(about 20 minutes) and hollow sounding when
rapped with knuckles. Remove from pans and cool on rack. Store in sealed
container and freeze.

TOMATILLO SAUCE
Serves 6

1/2 avocado
3 tablespoons sour cream
1 4 oz. can tomatillos, crushed

Remove the pit from the avocado and scoop the fruit out with a soup spoon.
Place the avocado, the sour cream and the tomatillos in a food processor or blender and purée until smooth. Store in a sealed plastic container in the refrigerator. Best used the same day as prepared, but will last for up to 4 days.

VENISON PATE WITH MOREL MUSHROOMS
(1785 Inn, N. Conway, NH)

1 pound venison
8 ounces veal or chicken
6 ounces fatback (pork fat)
4 eggs
2-3 tablespoons sherry
2-3 tablespoons cognac
1 teaspoon thyme
1/2 teaspoon allspice
1/2 teaspoon rosemary (ground finely)
1 teaspoon pepper
1 1/2 teaspoon salt
1-2 cloves of garlic
1/2 onion, sautéed
4-8 morel mushrooms whole
1 bunch chives diced

Puree fatback (pork fat) until smooth and add the rest of the ingredients except the morels and chives. Process until slightly chunky. Mix in morel mushrooms and chives and pour into a greased loaf pan. Cover with foil and place in
water bath. Cook at 350* for 90 minutes or until internal temperature is 160*.

WARM ONION-MOZZARELLA SALAD
The bold flavor of broiled red onion along with fresh herbs and mozzarella make this a stand-alone luncheon salad, or a sumptuous side. Filled with intriguing colors and textures, vitamin-C-rich bell peppers, along with nuts high in essential fatty acids and the cancer-fighting properties of onion make for real health-promoting nutrition.

So elegant that it makes a perfect company dish, and you won’t believe how easy it is to assemble. Treat yourself and your family!

3 large red onions
8 slices fresh mozzarella cheese, ¼ inch thick
2 tablespoons virgin olive oil
2 tablespoons butter
1 yellow or orange bell pepper, chopped
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground white pepper
¼ cup hazelnuts, roasted, hulled, and halved
½ cup chopped fresh sorrel (a lovely, tangy wild green found growing in many areas by April. If it is unavailable, simply add 1 teaspoon fresh lemon juice when you add the vinegar)
Balsamic vinegar, to taste

Cut the onions in half-moon slices of about ½ inch, then arrange the slices on a baking sheet. Broil about 5 minutes, or until the skins begin to char. Remove from the broiler and set aside to cool.

Arrange the cheese slices on a serving platter, cover with plastic wrap, and refrigerate.

In a large frying pan, heat the oil and butter over low heat until the butter has melted. Increase the heat to medium, then add the peppers and sauté 7-10 minutes, or until the peppers begin to turn translucent. Add the onions, chives, parsley, salt, and white pepper, and mix with a spoon. Add the hazelnuts and sorrel, mix briefly, and remove from the heat.

Remove the cheese from the refrigerator, and spoon the mixture over the slices. Season with vinegar (and lemon juice, if sorrel wasn’t obtainable) and serve immediately. Serves 4-6.

WHITE BEAN SALAD

  1  head  lettuce, iceberg
  2  cloves  garlic -- minced
3/4 cup  tomato sauce
  4  teaspoons  olive oil
  1  teaspoon  rosemary -- dried
  1  teaspoon  sage -- dried
16  ounces  cannellini beans -- rinsed & drained
  1  medium  bell pepper -- red-  chopped
  2  tablespoons  parmesan cheese -- grated (optional)
  1  loaf  french bread

Preheat oven to 350 degrees F.  Place Baguette into a brown paper bag, close and warm bread in oven for 5 minutes.  Wash and dry lettuce.  Tear into bite-size pieces and arrange in the center of the serving platter.  Pour tomato sauce over lettuce.  Heat oil in a medium-sized sauté pan.  Add garlic and herbs and sauté for 1 minute on medium-low heat.  Remove from heat.  Add beans and red bell pepper and toss to coat with herbs and garlic. Add salt & pepper to taste.  Spoon bean salad over lettuce. Sprinkle or grate Parmesan cheese over beans.  Serve with warm French baguette.