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).

ANGEL CHOCOLATE CHIP COOKIES
APPLE & CRANBERRY CRISP
APRICOT CONGEALED SALAD
ASIAN STEAK SALAD
AVOCADO SALSA
BELL PEPPER ROSEMARY CHICKEN
CARROT RAISIN COOKIES
CASHEW PORK AND BROCCOLI
CHICKEN NOODLE SOUP
CHILLY CUCUMBER SOUP
COLD CUCUMBER SALAD
CORN-TOMATO LINGUINI
COSCIOTTO DI AGNELLO ARROSTO
CRANBERRY NUT TEA CAKE
CREAM OF SPINACH CHICKEN SOUP
CUBAN SPICED PORK CHOPS W/ RED BEANS
CURRIED EGGS WITH SPROUTS
CUSCINETTI DI PANDORATO
DEVILED EGG POTATO SALAD
DEVILED EGGS
FRESH FRUIT CLAFOUTI
FRESH GINGER CAKE
FROSTED STRAWBERRY SQUARES
FRUIT FILLED CHIMICHANGAS
GIANDUJA CHOCOLATE CHEESECAKE
GRILLED TROUT WITH SPICY TAMARIND SAUCE
HOT CROSS BUNS
INDIVIE INTERE A CRUDO
IRISH LAMB STEW
ITALIAN GARDEN FRITATTA
LAMB STEAKS & HORSERADISH MINT SAUCE
MACARONI MOUSSE
MAHI MAHI MAUI STYLE
MARINATED PORK LOIN CHOPS & CHUTNEY
MUD-LUSCIOUS CHOCOLATE PIE
MUSTARD AND HERB POTATOES
ORIENTAL SALAD
PINEAPPLE BREAD PUDDING
PINEAPPLE CAKE
PIZZA NAPOLETANA
POTATO LATKES
RATATOUILLE
RICOTTA FRITTA
SALAD DRESSINGS
SFOGLIATELLE FROLLE
SOUTHERN ROAST TURKEY
SOUVLAKIA
SWEET & SOUR SAUCE
SWEET AND SPICY SHRIMP
THAI SALAD DRESSING I
THAI SALAD DRESSING II
THAI SALAD WITH SPICY CITRUS DRESSING
THAI STYLE GINGER LIME DRESSING
TROPICAL CHICKEN SALAD WITH RASPBERRY
VEGETARIAN SHEPHERD'S PIE
VERY BERRY COOKIES
WASHINGTON STATE APPLE BUTTER
WHITE CHOCOLATE TART
WON TON WRAPPED CHICKEN
ZUPPA DI VONGOLE

ANGEL CHOCOLATE CHIP COOKIES

2 Egg Whites
1/8 tsp. Salt
1/8 tsp. Cream of Tartar

Beat on the fastest speed until really foamy. Then add:

3/4 cup Sugar, very slowly, beating still on the fastest speed.

When the sugar is all in, fold in:
1 tsp. vanilla
12 ounces chocolate chips
1/2 cup nuts (optional)

Bake on a cookie tin lined with parchment paper. Drop by large teaspoonfuls.
Bake at 315 (or 325, depending on your oven) for 20-25 minutes. Makes 36

APPLE & CRANBERRY CRISP
(New Brighton Inn, Ocean City, NJ)

Filling:
12 apples
1/4 cup sugar
3 tablespoons flour
1/4 cup dried cranberries
Juice of one lemon
Topping:
1/4 cup butter (1/2 stick)
1/2 cup sugar
1/2 cup oats
1/4 cup flour
1/2 cup slivered almonds

Preheat oven to 375 deg. F.

Filling: Peel and core apples. Cut into bite-size chunks. Combine with all other filling ingredients. Spoon into generously buttered ramekins.

Topping: Combine all ingredients. Using fingers, crumble butter until mixture resembles peas. Spoon generous 2 tablespoons on top of each apple-filled ramekin. Place ramekins on baking sheet. bake for 35-45 minutes, until browned on top. Serves 10

APRICOT CONGEALED SALAD

2 cans (11-1/2 oz. each) apricot nectar
2 pkg. (3 oz. each) apricot flavored gelatin
1 can (15-1/4 oz.) apricots, drained, chopped
1-1/2 cups buttermilk
1/2 cup apricot preserves
1 tub (8 oz.) frozen whipped topping, thawed or home made

Bring apricot nectar to a boil in a medium saucepan. Remove from heat. Add gelatin, stirring until gelatin dissolves. Cool. Stir in apricots, buttermilk and preserves. Fold in whipped topping and spoon into a lightly greased 9 cup mold. Cover and chill 6 hours or until mixture is firm. Makes 12 servings.

ASIAN STEAK SALAD

This recipe is great warm, but it's also nice at room temperature for a Shabbat lunch. Don't reheat the steak; just bring it to room temperature. This substantial salad can serve as a main dish or appetizer. Skirt steak is salty, so you must soak it in water for a few hours or overnight before slicing it. Be sure to use low-sodium soy sauce.

Dressing:

Olive oil
3 tbsp. minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1/4 cup olive oil
1/4 cup sesame oil
1/4 cup balsamic vinegar
2 tbsp. Dijon mustard

In a nonstick skillet, place a drop of olive oil. Brown the ginger and garlic over medium heat, making sure not to burn.

In a blender or food processor fitted with a metal blade, combine the soy sauce, olive oil, sesame oil, vinegar, and mustard. Add the ginger and garlic. Pulse 2/3 times. Set aside.

Salad:

3-4 tbsp. peanut or olive oil
1 1/2 lbs. skirt steak, soaked, cut into 1/4-inch thick slices against the grain, and
visible fat trimmed
1/2 red onion, thinly sliced
1/2 yellow pepper, thinly sliced
1/2 red bell pepper, thinly sliced mixed greens
1 tsp. sesame seeds

In a large skillet, heat the peanut oil. Add the steak; it should sizzle when it hits the skillet or your oil is not yet hot enough. Cook steak about 6 minutes or until medium doneness. Remove the steak from the skillet and set aside.

Add the red onion, yellow pepper, and red pepper to the skillet. Cook about 5-6 minutes or until vegetables are nearly done; add 2-3 tbsp. of the dressing. Mix and remove from heat.

To serve, lightly dress the greens. Save any extra dressing for another use. Place the greens in the center of the plate. Put the steak and vegetables in the center of the greens. Sprinkle sesame seeds on top. Makes 4 servings.

AVOCADO SALSA

Cube or Chop the following:

2 avocados
6-8 Roma tomatoes
4 green onions, and 1/2 red onion
2 stalks chopped celery
1/2 bell pepper, any color
1/2 cup cilantro
4 oz can mild green chilies

Juice from one lime
Splash of olive oil
Balsamic or rice vinegar
Garlic salt to taste

Mix all ingredients together and chill. Add enough vinegar to give it a good "salsa" consistency. Serve with chips, on a taco salad, in tacos, or just with warm tortillas.

BELL PEPPER ROSEMARY CHICKEN

The colorful array of bell peppers now available in our supermarkets inspired this recipe. Don't hesitate to substitute others, such as purple or orange bell peppers; all bell peppers are mild with subtle variations in flavor. Serve this over egg noodles or rice.

2 tablespoons olive oil
12 ounces boneless, skinless chicken breast halves, in 2-inch by 3/8-inch strips
1 red bell pepper, cut into 3-inch by 3/8-inch strips
1 yellow bell pepper, cut into 3-inch by 3/8-inch strips
1/2 green bell pepper, cut into 3-inch by 3/8-inch strips
1 medium onion, cut into 3-inch by 1/4-inch strips (about 1 cup)
1/4 cup fresh lemon juice
2 teaspoons minced fresh rosemary, or 1/2 teaspoon dried, crushed (see tip)
1/2 teaspoon freshly ground pepper, or to taste

garnish:
freshly ground pepper, freshly grated parmesan cheese, toasted pine nuts

Heat 1 tablespoon of the oil in a large nonstick skillet or sauté pan over medium-high heat. Add the chicken; cook, stirring occasionally, for about 5 minutes, or until it is lightly browned and cooked through.

With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.

Heat the remaining 1 tablespoon of oil in the skillet. Add the bell pepper and onion strips; cook, stirring occasionally, for about 5 minutes or until tender. Reduce the heat to medium; add the cooked chicken, lemon juice, rosemary, and pepper; stir gently for about 1 minute, or until heated through. Taste and adjust the seasoning.

Advance Preparation
The pepper-chicken mixture may be made up to 1 day in advance; slightly undercook the peppers. Reheat and serve over freshly cooked noodles.

Tip: Rosemary
To enhance the flavor and reduce the splintery texture of dried rosemary, crush the leaves between your fingers just before adding to the recipe. Rosemary has a bold taste, especially in dried form, so use it sparingly.

CARROT RAISIN COOKIES

4 oz prunes
3 Tbsp water
3/4 cup honey
1 1/2 cup shredded carrots
2/3 cup raisins
2 1/2 cup whole wheat flour
2 cup oats
2 tsp baking soda
1 tsp cinnamon Pecan halves

Puree prunes with the water in a food processor until smooth. Place in a mixing bowl. Stir in honey, carrots, and raisins. Add remaining ingredients except pecan halves. Mix well. Drop spoonfuls of dough on a greased cookie sheet. Flatten slightly. Press a pecan half in the center of each cookie. Bake at 275 degrees for 15 minutes or until set and just starting to brown. Remove to cooling racks. Makes 3 dozen.

CASHEW PORK AND BROCCOLI

12 ounces lean boneless pork
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 teaspoons finely minced fresh ginger
2 garlic cloves, finely minced
1/2 cup hoisin sauce
1/2 cup water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
1/8 teaspoon crushed red pepper
1 tablespoon vegetable oil
2 medium onions, cut into thin wedges
2 celery stalks, thinly bias-sliced
3 cups broccoli flowerets
Hot cooked rice(about 1 cup)
1/2 cup dry roasted cashews

Trim fat from meat. Thinly slice across the grain into bite-size strips. In a medium bowl, combine meat, 2 tablespoons soy sauce, sesame oil, ginger
and garlic. Cover and chill for 1 to 2 hours.

For sauce, in a small bowl, stir together Hoisin sauce, water, 2 tablespoons soy sauce, cornstarch, sugar and crushed red pepper. Set aside.

Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry onions and celery in hot oil for 1 minute.

Add broccoli; stir-fry for 3 to 4 minutes or until crisp-tender. Remove vegetables from wok. Add meat mixture to wok. Stir-fry for 2 to 4 minutes or until desired doneness. Push meat from center of wok. Stir sauce; add to center of wok.
Cook and stir until thickened and bubbly. Return cooked vegetables to wok.
Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through. Serve immediately with hot cooked rice. Sprinkle cashews on individual servings. Makes 4 servings.

CHICKEN NOODLE SOUP

No need to cook this homemade soup for hours - it can be on the table in just 15 minutes. For variety, in place of the noodles, substitute chicken-, mushroom-, or cheese-filled tortellini or ravioli. Cook in the soup for about 6 minutes, or according to package instructions. ince these products are more filling than noodles, you may want to reduce the amount of chicken. For a lighter soup, substitute orzo pasta for the egg noodles.

1 tbsp. olive oil
2 carrots, cut into 1/8-inch slices
1/4 coarsely chopped onion
6 cups chicken broth
8 ounces boneless, skinless chicken halves, cut into 3-inch by 1-inch strips
3 ribs celery, thinly sliced (including green tops)
2 tbsp. minced fresh flat-leaf parsley
1 tbsp. minced fresh thyme, or 1/2 tsp. dried
1/4 tsp. pepper
1 bay leaf
2 cups wide egg noodles (3 ounces)

Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the carrots and onion; cook, stirring occasionally, for 2 minutes, or until the carrots are crisp-tender and the onion is translucent and not browned.

Add the chicken broth; increase the heat to high. When the broth comes to a boil, stir in the remaining ingredients. When the liquid returns to a boil, reduce the heat to medium; cover and cook for 10 minutes, or until the chicken is cooked through and the noodles are tender.

Remove the bay leaf and adjust the seasonings to taste. Serves 4
Advance Preparation
This soup will keep, covered and refrigerated, for 2 days.

CHILLY CUCUMBER SOUP

3 cucumbers, peeled, seeded and thinly sliced
1 1/2 to 2 cups chicken broth
1/4 cup scallions, chopped
1/4 cup butter
1 cup plain yogurt
sour cream
fresh dill
salt and pepper

Melt butter in a saucepan and add cucumbers and scallions. Cook over low heat for several minutes. Place cucumbers and scallions in food processor, add chicken broth, yogurt and salt and pepper. Blend until smooth. Chill for several hours before serving. Serve chilled topped with sour cream and fresh dill.

This soup is nice and cool and very good. You will be surprised at how rich the flavor is with so few ingredients. You can also serve this with some croutons to sprinkle on top of the soup.

COLD CUCUMBER SALAD

1 cup cucumber peeled, diced and strained on a paper
towel for 15 minutes, to strain any extra moisture
1-1/2 cups plain yogurt
1 clove garlic
1/2 tsp fresh minced mint
1/2 tsp vinegar
1 Tbsp lemon juice
1 tsp olive oil
Dash of salt

Put the strained cucumber in a bowl, then add the yogurt and fold in well. In another bowl, mash the garlic with the salt, then add the lemon, minced mint, and vinegar. Mix well. Fold in the yogurt and cucumber mix with the garlic mix. To
serve, you can "thread" olive oil on top if desired. Serve chilled.

CORN-TOMATO LINGUINI

about 8 oz. linguini pasta
5-6 large garlic cloves, chopped
1 cup fresh basil leaves, chopped
8 oz. can corn kernels, drained
1/3 cup sun-dried tomatoes, chopped
1/4 cup balsamic vinegar
salt and pepper to taste

Cook linguini according to package directions.

While linguini cooks, heat vinegar in sauté pan. Add all ingredients except
linguini, and sauté. Add additional vinegar if necessary while cooking.

Drain linguini and top with mixture.

COSCIOTTO DI AGNELLO ARROSTO
(Pot roasted Leg of Lamb with Herbs)

3 to 31/2 lb. Leg of Lamb
6 sprigs of Italian flat parsley finely chopped
3 cloves of garlic, finely chopped
2 sprigs of marjoram, finely chopped
2 sprigs of rosemary finely chopped
1/4 lb. Parma Prosciutto (Ham) thinly sliced in thin strips
Salt and pepper
2 tbsp. olive oil
4 oz. butter
1 cup dry white wine

Wipe the meat with a damp cloth, remove some of the harder skin and make a dozen or so deep cuts over the entire surface. Mix together the herbs and the garlic.

Coat the strips of ham with the herb mixture and push them into the slits of the meat. Rub the meat with the olive oil and then with salt and pepper and the remainder of the herb-garlic mixture.

In a heavy pan or stove to oven roasting pan brown the meat in the butter, turning it occasionally and basting it with a little of the wine.

When the meat is brown all over, pour in the rest of the wine, cover the pan and cook slowly for 40 minutes or longer, or until tender, moistening with a little more wine if necessary.

CRANBERRY NUT TEA CAKE

1-3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup orange juice
1/3 cup plus 2 tablespoons canola or corn oil
1 large egg
1/2 cup fresh or thawed frozen cranberries, chopped
1/2 cup chopped walnuts
1 teaspoon grated orange zest
1 tablespoons powdered sugar

Preheat the oven to 375 degrees F. Prepare an 8-inch square baking pan with non-stick pan spray.

Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl; mix to blend. Stir in the orange juice, oil, and egg. Fold in the cranberries, walnuts, and orange zest.

Pour the batter into the prepared pan. bake for 25 to 30 minutes, until the top is firm and an inserted toothpick or knife comes out clean. Cool on a wire rack.

Before serving, sift powdered sugar on top of the cake and cut it into nine 2-1/2 inch squares.

CREAM OF SPINACH CHICKEN SOUP

1 double boneless, skinless chicken breast
2 cans of chicken broth
1/2 onion chopped
2 ribs of celery chopped fine
10 baby carrots
1 pound of chopped spinach
1 cup of milk
2 tablespoons flour
3/4 cup of white cheddar
2 tablespoons of fresh shredded Romano cheese.

Cook the chicken breasts for about 1/2 hour in the chicken broth with the onion, celery, and carrots. Remove the chicken and add the spinach and cook about 10 minutes. You can use one of the hand held electric choppers and chop everything together. Mix the flour in the milk and shake to make a slurry to thicken the soup. Add the cheese and chicken and serve hot.

CUBAN SPICED PORK CHOPS W/ RED BEANS
(Blue Sky Cafe, Montclair, NJ)

Dry Spice Mix:
2 tsp ground Cumin
1 tsp Oregano
1 tsp red Chili Pepper
1/4 tsp Cayenne
1 tsp Marjoram
1/2 tsp Onion powder
1/2 tsp Garlic Powder
Salt & Pepper

Floured 14 oz center cut pork chops (other meat or poultry can be substituted)

3 Tsp Olive oil
4 cloves Garlic, sliced
1 Red Pepper diced
1 Green Pepper diced
1 Onion diced
1 can Red Beans, drained & rinsed, or 1 cup dried beans, cooked
1 cup Chicken stock

Mix all dry spice ingredients together well. Dip Pork Chops into dried spice mix, coat well and leave covered in refrigerator for 1 to 12 hours. Heat oil in sauté pan over medium flame and add chops, sautéing until light brown on both sides. Add sliced Garlic and Onion to pan and continue to sauté for 2 minutes. Add Peppers and Red Beans and cook one more minute. Add chicken stock and
reduce heat to low simmer for about 8 minutes until internal temperature reaches 150 degrees. Remove from heat and serve.

CURRIED EGGS WITH SPROUTS
Fresh sprouts are one of the few foods that contain vitamin B12 in abundance, plus a high amount of vitamin A. They also have more vitamin C than lettuce and tomatoes! Here, sprouts combine with omega-3-rich eggs in a luscious salad with a spicy Indian flair.

This recipe is one of the safe ways to eat sprouts, since they're cooked. If you've been afraid to eat sprouts because of FDA warnings about bacteria, here's a great way to get the benefits of their nutrition and still be safe.

3 cups bean sprouts
4 hard-cooked eggs
1 teaspoon curry powder
1/4 cup sliced green onions or chives
1 1/2 tablespoons olive oil
1 teaspoon red wine vinegar
Salt and freshly-ground black pepper to taste

Lightly sauté the bean sprouts with a tablespoon or so of water, half the green onions, and salt to taste until just tender. Set aside to cool.

Remove shells from eggs and slice eggs in half lengthwise. Mash yolks with curry powder, remaining green onions, olive oil, vinegar, and salt and pepper to taste. To serve, mound bean sprouts on individual plates, then place 2 egg halves on each mound. Serves 4.

CUSCINETTI DI PANDORATO
(Fried Bread Cushions)

1 large rustic Italian bread
1 lb. of Mozzarella thinly sliced
5 oz of Parma prosciutto
Flour
Milk
3 eggs
Salt
Lard or oil for deep frying (I prefer Peanut Oil)

Slice the loaf thickly, trim off the crust and with a sharp knife slit each slice through the middle without cutting it completely through, like a cushion cover.

Stuff each slice with a mixture of cheese and ham. Flour each "Cushion" lightly and dip quickly into milk and arrange in a deep dish.

Beat the eggs with a little salt and pour them over the top and leave it until the eggs are completely absorbed by the bread.

Heat plenty of lard or oil and deep fry until golden brown. Drain on paper towel keep warm until they are all fried and serve warm.

DEVILED EGG POTATO SALAD

9 hard boiled eggs, peeled
1/2 cup chopped onions
1/4 cup shredded pimentos
1/4 cup shredded green pepper
1/2 cup mustard
1 tbsp. salt
6 cups boiled potatoes, cubed
1/2 cup shredded dill pickles
1/4 cup shredded celery
1 cup mayonnaise
1 tbsp. paprika

Cut 6 boiled eggs in half; remove yolks. Place yolks in bowl and mix with:
1 tsp. pickles,
1 tsp. mustard,
1 tbsp. mayonnaise,
dash salt;

Stuff eggs with yolk mixture. Set eggs aside. Mix potatoes with remaining ingredients. Add eggs, flaked with fork, last. Top with paprika and arrange deviled eggs around top of a salad for decorative look.

DEVILED EGGS
Serves 6 as an appetizer

6 hard boiled eggs
2 T mayonnaise
3/4 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce*
salt & pepper to taste
paprika for garnish

Cut each egg in half and carefully scoop out the yolk. Mash yolks and remaining ingredients together to make a paste. Whether to make it completely smooth, or leave small lumps is a matter of personal taste, much the same way that some people, myself included, like lumpy mashed potatoes. If you're in the smooth camp, you can make the egg yolk mixture in a food processor. Once you've finished the egg yolk mixture, it's time to carefully spoon it back into the egg white. For more decorative eggs you can put the egg yolk mixture in a pastry bag and pipe it back into the white. Sprinkle with a little paprika for color and flavor.
*Note: Vegetarians should use vegetarian Worcestershire Sauce or eliminate this ingredient.

DILLED VEGETABLE SOUP

4 cups vegetable stock
1 tsp dill weed
1 dash pepper
1 1/2 cups potatoes, diced
1/2 cup onion, diced
3 ea carrots, sliced 1/4" thick
2 cups zucchini, sliced
2 medium tomatoes, chopped
Salt, to taste

Combine the stock with the dill weed, pepper, potatoes, onion, and carrots in a
2-quart saucepan. Bring the mixture to a full boil, partially cover, reduce the heat and simmer for 20 minutes. Add the zucchini and tomatoes and cook another 10 minutes or until all of the vegetables are tender. Salt to taste and serve hot.

FRESH FRUIT CLAFOUTI
Yield: 1 Cake (6 servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

1-1/2 cups slice ripe nectarines, plums, peaches, or pitted cherries (about 10
ounces cut fruit)
2/3 cup fat-free evaporated milk
1 large egg, beaten, or 1/4 cup egg substitute
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon nutmeg, preferably freshly grated
1/8 teaspoon salt
1 tablespoon sifted powdered sugar

Preheat the oven to 375 degrees F. Prepare an 8-inch glass pie plate with non-stick pan spray. Layer the fruit in the pie plate.

Combine the milk, egg, flour, sugar, vanilla, nutmeg, and salt in a food processor. Process until smooth; pour over the fruit.

Bake 35 to 40 minutes, or until puffed and golden brown. Serve warm or at room temperature. At serving time, sprinkle with powdered sugar and cut into 6 slices.

FRESH GINGER CAKE

4 ounces fresh ginger
1 cup mild molasses
1 cup sugar
1 cup vegetable oil, preferably peanut
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature

Position the oven rack in the center of the oven. Preheat the oven to 350F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch spring-form pan with a circle of parchment paper.

Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.

Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.

Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper. Serves 10-12.

FROSTED STRAWBERRY SQUARES

1 cup flour -- sifted
1/4 cup brown sugar
1/2 cup walnuts -- chopped
1/2 cup butter -- melted
2 egg whites
1 cup sugar
2 tablespoons lemon juice
2 cups strawberries -- sliced
1 cup whipped topping

Mix flour, brown sugar, walnuts and butter, and put in a 9 x 13 inch pan. Stir every 5 minutes while baking in a 350 degree F oven for 20 minutes. Take out 1/3 of the mixture. Press the remainder in the pan. Combine egg whites, sugar, lemon juice and strawberries in a bowl. Beat at high speed for 10 minutes. Fold in whipped topping and add reserved crumbs to top. Freeze for 6 hours or overnight. Cut in squares and serve.

Note: A 10 ounce package of frozen strawberries (thawed) may also be used-
just reduce sugar to 2/3 cup if using frozen berries.

FRUIT FILLED CHIMICHANGAS WITH CINNAMON CUSTARD SAUCE
yields: 12 servings

1/3 cup granulated sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup NESTLÉ CARNATION Evaporated Milk
1/3 cup water
1 egg yolk, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups water
1 cup chopped dried apricots
1 cup chopped dried apples
3/4 cup chopped nuts
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
12 (8-inch) soft taco-size tortillas, warmed
1 cup vegetable oil

COMBINE sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk. Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in vanilla extract. Cover; keep warm.

COMBINE water, apricots, apples, nuts, sugar and cinnamon in medium saucepan. Bring to a boil. Reduce heat to medium; cover. Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed. Cool for 15 minutes.

PLACE 1/4 cup filling in center of each tortilla. Fold into burritos; secure ends with wooden picks. Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown. Place on paper towels to soak. Remove wooden picks. Serve with Cinnamon Custard Sauce.

GIANDUJA CHOCOLATE CHEESECAKE
Makes 1 - 9 inch springform pan

" This is an unusual cheesecake that is absolutely wonderful. If you're going all out, track down real gianduja chocolate and mascarpone cheese. If that seems too expensive, then use semi-sweet chocolate and a good cream cheese, but don't forget the hazelnut liqueur! It's delicious and decadent. Serve in small pieces. "

4 sheets phyllo dough
1/2 cup butter, melted
8 ounces gianduja chocolate, chopped
1 (1 ounce) square unsweetened chocolate, chopped
2 pounds mascarpone cheese
3/4 cup white sugar
4 egg yolks
1/4 cup hazelnut liqueur
4 egg whites

Preheat oven to 300 degrees F (150 degrees C.) Butter a 9 inch spring-form pan. Lay one sheet of phyllo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of phyllo. Butter this sheet. Continue until you have used all four sheets of phyllo. End with butter. Use as little butter as possible. Cover the phyllo-filled pan with a damp cloth.

In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.

Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the phyllo-lined pan. Tuck the edges of the phyllo into the pan making a bit of a rim.

Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.

GRILLED TROUT WITH SPICY TAMARIND SAUCE

Sauce:
1 Tbsp (15mL) peanut oil;
1 small onion, diced;
1/8 tsp (1g) crushed dried chilies (or more to taste);
1 large clove garlic, finely chopped;
2 ounces (60g) (by weight) tamarind purée;
1 can coconut milk;
1 Tbsp (15g) Thai red curry paste;
3 1/2 Tbsp (55mL) fish sauce;
3 Tbsp (45mL) soy sauce;
1 Kaffir lime leaf or 1 tsp (1g) cilantro, finely chopped;
1 Tbsp (10g) brown sugar
2 Tbsp (30mL) fresh lime juice;
2 tsp (1g) mint, finely chopped;

Other Ingredients (per portion):
6 medium golden trout, dressed;
Fine dice of bell pepper (assorted colors) for garnish;
Mint or cilantro sprigs for garnish.

In a non-reactive saucepan, heat peanut oil over a moderate flame. Add onion, chilies, and garlic. Sauté until golden. Add remaining ingredients up to and including sugar. Simmer for 30-40 minutes, stirring occasionally, until mixture lightly coats a spoon. Strain through a fine mesh. Stir in lime juice and mint. Season with salt and pepper. Open trout up so that it lies flat. Season with salt and pepper on both sides. Sear on a well-oiled grill, skin side down, then turn and finish cooking. Cut halves of trout apart into two fillets.

To serve, ladle sauce onto serving plates and arrange trout fillets on top of sauce. Garnish with bell pepper dice and mint or cilantro sprigs.

HOT CROSS BUNS

1 Tbsp compressed yeast
1/2 cup + 2 tbsp skim milk at room temperature
2 Tbsp sugar
2 cup plain flour
2 tbsp low-fat margarine
1 egg, lightly beaten
1 tsp salt
1 tsp mixed spice
1 tsp cinnamon
1/4 lb dried fruits; choose from apricots, dates, sultanas or currants
1/2 cup plain flour, extra
2 tsp sugar, extra
1/3 cup water
1 Tbsp sugar, extra for glaze
1 tsp gelatin
1 Tbsp hot water

Combine the yeast with the milk and one teaspoon of the sugar and one teaspoon of the flour. Set in a warm place and leave for 15 minutes until the mixture turns frothy.

Sift the flour, sugar, spices and salt into a large bowl. Rub the margarine into the mixture with your hands. Add the egg, dried fruit and yeast mixture and beat well with a wooden spoon.

Cover the mixture with a cloth and stand in a warm place for about 40 minutes or until the dough has doubled in size. When the dough is ready, knead it gently for five minutes so that it has a smooth consistency.

Spray a flat tray with cooking spray. Cut the dough into 12 pieces and mould each piece into a round, bun shape and place on the tray. Leave to stand in a warm place for a further 15 minutes.

Meanwhile, make the mixture for the crosses using the extra plain flour, sugar and water. Stir together with enough water to make a smooth paste. Using a piping bag fitted with a small, plain tube draw crosses on the buns. Bake in a hot oven for 20 minutes.

To make the glaze, combine the extra sugar, gelatin and water in a saucepan and stir over heat until the gelatin has dissolved. When the buns are ready, take them out of the oven and brush them with the glaze while they are hot.

INDIVIE INTERE A CRUDO
(Belgian Endives Braised With Garlic)

6 Large Belgian Endives
1/2 cup of Olive Oil
3 Cloves of Garlic, crushed
1-2 sprigs of mint and basil
Salt and pepper

Trim the endives and remove the outer leaves, wash thoroughly to remove all traces of dirt.

Arrange them still dripping with water, side by side, in a heavy pan.

Add the garlic, oil, mint and basil, some salt and pepper. Cover and cook over a low heat until tender, discard the garlic, the mint and the basil, and serve alongside the leg of lamb.

IRISH LAMB STEW

3 lb boneless lamb shoulder 1.5 kg
2 tbsp vegetable oil, divided 25 mL
1 tbsp butter 15 mL
2 onions, chopped
2 cloves garlic, finely chopped
2 tbsp all-purpose flour 25 mL
1/2 tsp salt 2 mL
1/2 tsp dried thyme 2 mL
3 cups beef stock or water 750 mL
1/2 cup dry red wine (optional) 125 mL
1 large potato, peeled and sliced
2 cups baby carrots 500 mL
1/2 lb pearl onions 250 g
1 cup frozen peas 250 Ml

Trim lamb and cut into bite-sized pieces about 3/4 inch (2 cm). In heavy sauce-pan, heat 1 tbsp (15 mL) each of oil and butter over medium-high heat and stir-fry lamb until liquid evaporates and lamb is well browned. Add chopped onions and garlic; sauté until onions are tender. Sprinkle in flour, salt and thyme; cook, stirring constantly until well blended. Add stock and red wine, if using. Stirring constantly, bring to a boil. Add sliced potato; reduce heat, cover and simmer, about 35 to 40 minutes or until meat is tender. Add carrots and cook, covered until carrots are tender, adding water if necessary. Stir occasionally. Meanwhile, in saucepan, heat 1 tbsp (15 mL) oil; sauté pearl onions until browned and tender; add to stew along with peas. Simmer 5 more minutes. Taste and adjust seasonings. Makes 6 to 8 servings.

ITALIAN GARDEN FRITATTA

Frittatas are to Italians what omelets are to the French. The ingredients may be the same, but the difference is in the cooking method. In a frittata the filling is mixed with the eggs, and the entire mixture is cooked together and left open-faced. If you'd like, add some cooked chicken or shrimp or substitute other vegetables (up to 3 cups total), such as the odds and ends of vegetables left over
after preparing recent meals. The frittata makes a quick-to-prepare dinner or serve it for a hearty Sunday brunch. Serves 4

3 tbsp. butter
1 cup sliced mushrooms
1 cup sliced zucchini
1/2 red bell pepper, cut into julienne strips
1/2 green bell pepper, cut into julienne strips
1/4 cup coarsely chopped onion
1 clove garlic, minced
4 eggs, lightly beaten
2 tbsp. water
3/4 cup freshly grated Parmesan cheese, divided
Dash of freshly ground pepper
1 tsp. minced fresh basil, or 1/4 tsp. dried
1 tsp. minced fresh oregano, or 1/4 tsp. dried
Garnish (optional): freshly ground pepper, paprika, sprigs of fresh basil

Heat the butter in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, bell peppers, onion, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.

Meanwhile, lightly beat the eggs and water with a fork or whisk just long enough to combine. Whisk in 1/4 cup of the Parmesan cheese and the remaining ingredients. Pour the mixture over the cooked vegetables in the skillet. Tilt the pan cover over the pan, allowing the steam to escape. Cook until the eggs are set, about 6 to 8 minutes. Serve the frittata directly from the skillet or loosen it around the edges with a spatula and slide the frittata onto serving platter. Sprinkle with remaining Parmesan cheese and slice into wedges for serving.

LAMB STEAKS WITH HORSERADISH MINT SAUCE

1 cup sour cream
4 tablespoons prepared horseradish
2 tablespoons chopped mint
2 tablespoons Dijon mustard
2 large garlic cloves, minced
4 lamb chops or leg steaks
salt and pepper

Combine first three ingredients. Set aside. Preheat grill or broiler. Combine mustard and garlic and rub on both sides of lamb. Season with salt and pepper. Grill lamb to desired doneness, about 3-5 minutes on each side for medium rare. Serve with sauce.

MACARONI MOUSSE

Butter a large casserole or soufflé dish.

Cook 2 cups of dry macaroni, drain, set aside.

Sauce:
Into a VERY large baking dish, place:

2 cups grated cheddar
6 slices white bread, torn
1/3 cup green bell pepper, chopped
1/3 cup red bell pepper, chopped
3/4 tsp salt
1/2 tsp pepper
1 medium onion, chopped
3 Tbsp dry parsley
4 Tbsp butter or margarine
2 eggs, beaten before adding

Combine the sauce and pour 2-1/2 cups hot milk over. stir to combine, add the macaroni, stir. Pour into the buttered dish and bake at 350 degrees for 45-50 minutes till puffed and brown. This is a good meatless main dish.

MAHI MAHI MAUI STYLE

2 Tablespoons butter (I used low fat)
2 crushed garlic clove (med size)

Sauté above ingredients over med heat approx 3 min or until garlic is tender.

Remove from heat and add:

2 Tablespoons teriyaki sauce
2 teaspoons honey
2 Tablespoons lemon juice
4 teaspoons (more or less if you like) sesame seeds - toasted.

Mix above and pour into a non-reactive bowl, over the fish, and marinate for approximately 1/2 hour.

To cook, heat 2 Tablespoon butter over medium heat in skillet coated with cooking spray (to keep fish from sticking). Add fish and sauté for about 4 to 5 minutes on each side, turning only once. Pour marinade over filet as it is cooking. (You can cover the skillet for the first side to 'steam' it a little, and then take the cover off for the next side).

MARINATED PORK LOIN CHOPS WITH APPLE-CHILE CHUTNEY

6 - 8 pork loin chops about 1 inch thick
1/4 cup soy sauce
2 cloves garlic
1/4 cup dry sherry
1 tsp. dry mustard
1 tsp. ground ginger
1 tsp. dried thyme
Salt and pepper to taste

Combine all ingredients except pork chops. Place pork chops in a shallow baking dish and pour marinade over chops. Refrigerate for several hours before cooking. You can grill these chops over a medium-high hot grill or bake at 350 degrees for about 45 minutes, either way you should cook pork until it is no longer pink in the middle. Be careful not to overcook however or the pork will become tough. The marinade in this recipe is perfect for pork. You should turn the chops a few times during the marinating process to make sure each side gets a turn.

Apple-Chile Chutney

4 cups granny smith apples, peeled cored and diced
2 red or green chilies, diced
1/4 cup cider vinegar
1/3 cup brown sugar
6 cloves garlic, minced
2/3 cup water
1 Tbsp. fresh marjoram or 1 tsp. dried

Combine all ingredients in a saucepan and cook over medium heat until apples are tender. Refrigerate until ready to serve. Be careful when chopping hot chilies, they can make your fingers burn and if you touch your eyes with the chili juice on your fingers it could be quite painful. If you like things a little hotter you may leave some or all the seeds in the recipe when chopping the chilies. We never tried making our own chutney until we found this recipe. We could always find Major Gray's Chutney and who wants to mess around with perfection? But once we tried this chutney we were hooked. It is very easy and the result is wonderful. You can also alter the ingredients to make it mild or very spicy. Major Gray is still safe but is not the only chutney in town.
MUD-LUSCIOUS CHOCOLATE PIE

Pie Dough
1 cup all-purpose flour
1 egg yolk
1 tablespoon sugar or Succanat
1/2 cup unsalted butter, chilled, cut into pieces

Filling
1/2 cup unsalted butter, chilled, cut into pieces
4 ounces unsweetened chocolate
4 eggs
1 1/2 cups sugar or Succanat
1/2 tablespoon vanilla extract

Make the pie dough: Sift the flour into a large bowl. Make a well in the center, and add the egg yolk and sugar. Using your fingers, mix the ingredients together. Quickly work the butter into the flour mixture. Press into a ball, wrap in plastic wrap, and chill for 1 hour.

Remove the dough from the refrigerator and roll out to fit a 9-inch pie dish. Transfer to pie dish, trim the edges, and refrigerate for at least an hour.

Preheat the oven to 325F. Make the filling: Melt the butter and chocolate in the top of a double boiler over simmering water. When both are melted, stir them together. Set aside to cool just slightly.

Beat the eggs in a medium bowl until they are thick and pale yellow, mix in the sugar and vanilla, and add the chocolate mixture. Pour the filling into the pie crust.

Bake the pie for 30 minutes. Remove from the oven and let cool to room temperature before serving. Makes one 9-inch pie to serve 4 to 6. This recipe may easily be doubled to make two pies.

MUSTARD AND HERB POTATOES

3 lbs (4 cups) small red potatoes, scrubbed and quartered
1 cup onion, chopped finely
12 cloves garlic, chopped coarsely
1/2 cup spicy brown mustard
2 Tbsp olive oil
2 tsp dried rosemary leaves
Combine all the ingredients, making sure the mustard and oil are spread evenly, and bake for one hour or until the potatoes are tender. Stir before serving.

ORIENTAL SALAD.

1 head cabbage, shredded
1 bunch green onions, sliced
8 Tbsp sesame seeds
8 Tbsp slivered almonds
2 pkg. top ramen, uncooked, no spices
can chicken meat (optional)

Toast sesame seeds and almonds in dry pan, separately. Cool. Toss all with
dressing.

Dressing:
1 cup salad oil
6-8 Tbsp rice vinegar
3-4 Tbsp sugar
1 tsp. salt and pepper

Mix all and add noodles last.

PINEAPPLE BREAD PUDDING

1 cup (250 ml) butter at room temperature
2 cups (500 ml) sugar
1 tsp (5 ml) ground cinnamon
8 eggs
2 cans (14 oz, 392 g each) crushed pineapple, drained
5 cups (1.25 L) toasted bread cubes
1/2 cup (125 ml) chopped pecans or walnuts
Whipped cream for garnish (optional)

Combine the butter, sugar, and cinnamon in a mixing bowl and beat until thoroughly combined. Add the eggs and beat with an electric mixer until light and fluffy. Fold the drained pineapple and bread cubes into the egg mixture and pour into a slow cooker. Cook on low for 6 to 7 hours. Sprinkle with chopped nuts immediately before serving. Serve warm, garnished with whipped cream if desired. Serves 8 to 12.

Oven directions: Prepare as above and pour into a greased baking dish. Bake in a preheated 350F (180C) oven for 1 hour.

PINEAPPLE CAKE

Preheat oven to 350. Grease and flour 9x13 inch pan.

2 eggs
2 cups sugar
1 can (8-oz) crushed pineapple (undrained)
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup chopped nuts
2 cups flour

Beat eggs and sugar. Add remaining ingredients. Mix well, pour into greased
and floured 13x9 in. pan. Bake at 350 for 30 to 35 minutes.

Icing

8 oz. cream cheese (softened)
1 3/4 cups powdered sugar
1/2 stick margarine
1 teaspoon vanilla

Mix cream cheese and margarine. Add remaining ingredients and mix until
creamy. Pour over hot cake. No need to refrigerate.

PIZZA NAPOLETANA

Use this dough for a thin crusted pizzeria style pizza. If you want to double this recipe to yield more pizza do not double the yeast.

For the Crust:
3 cups unbleached all purpose flour
2 teaspoon salt
1 1/4 cup of lukewarm tap water
1 envelope of active dry yeast
2 tbsp. of olive oil

Place the flour and salt in a 2-quart mixing bowl and mix well. Make a hole in the center

Measure the water and pour it into a small bowl and sprinkle the yeast on the surface of the water and leave it to soften for about 2 minutes.

Now whisk to completely dissolve the yeast, then add the olive oil and whisk some more.

Pour the liquid mixture into the center of the flour and stir with a rubber spatula to form a soft sticky dough.

Turn the dough on a floured surface, and knead gently, folding it over itself and scraping it off the surface with a plastic scraper.

Avoid adding more flour to the dough or it will produce a tough pizza. Keep kneading for about 8 minutes until the dough is smooth and no longer sticky.

Form the dough into a ball and place it into an oiled bowl, then turn it upside down so that the top is now oiled.

Cover the bowl with plastic and leave to rise at room temperature until doubled in bulk You can even prepare this the night before and leave it to rise in the refrigerator overnight.

Generously flour the counter and place the raised dough on it and divide it in half, give it a round shape with a thickness of 1/8 of an inch or thicker if you so desire.

Be sure to leave the borders a little thicker.

You can even make small individual mini pizzas to be served as an appetizer.

Making a pizza, for Italians, is like a sacred process, they are ever so patient and gentle. It is important that you preheat your oven to 450F.

I suggest you bake the pizza on a pizza stone, widely available at any kitchen supply store. Use a paddle to slide the pizza onto the stone with a swift backward stroke. (The "paddle" to which he refers is properly called a "peel.")


Different Variations of Pizza

Pizza Margherita:
1/2 lb. tomatoes, peeled drained and chopped
1cup diced fresh mozzarella
8 leaves of basil finely chopped
Salt and pepper
8 tablespoon of extra-virgin olive oil
Grated Parmesan to taste

Pizza 4 Stagioni- 4 Seasons Pizza:
Lay two strips of dough on the pizza dough itself to form a cross. In the first corner scatter some shrimp and boiled baby squid, chopped. In the second spread a peeled tomato, drained and chopped, a couple of anchovies fillets finely chopped and some mozzarella.

In the third scatter some tomato, mozzarella and some black pitted olives, garlic, capers and oregano. In the last corner put some artichoke hearts chopped, and some prosciutto. Sprinkle the pizza with olive oil season lightly with salt and pepper and bake. (475f until cooked)

Pizza alle Cozze- Pizza with Mussels:
10 oz of Italian style whole peeled tomatoes, diced and drained
Salt and pepper
3-4 tablespoons of oregano
8 tablespoons of olive oil
1 lb. of mussels
4 cloves of garlic chopped
Basil and parsley chopped

Spread the tomatoes evenly over the pizza dough and sprinkle with salt and oregano and half of the olive oil. Bake at 475F.

Meanwhile clean and rinse the mussels thoroughly and arrange them in the pan with the remaining olive oil, garlic and parsley.

Cook over a moderate heat until they open, shaking occasionally. Shell and keep the mussels warm in their water.

As soon as the pizza comes out of the oven, scatter the mussels evenly and sprinkle with basil and parsley, and sprinkle with pepper.

Let your imagination run wild, there are no limitations to what you can top your pizza with.


POTATO LATKES

Here's a baked, low fat version of Potato Latkes, the classic Jewish potato pancake. Since the recipe uses Matzoh Meal instead of flour, it's perfect for Passover.

2 1/2 lbs. white potatoes (about 6 medium), peeled and grated
1 cup onion grated
1/2 cup carrots grated
1/4 cup matzo meal
1 1/2 tsp. salt
1/4 tsp. pepper
4 egg whites
cooking spray

Pre-heat oven to 375°F.
Peel and grate the potatoes and vegetables, put in a large bowl with the remaining ingredients and mix well. Spray muffin tins with cooking spray. Put 1/4 cup of the mixture in each muffin cup. Bake for 45 minutes. Remove by flipping onto a cookie sheet. Cook for 10 more minutes or until crisp.

RATATOUILLE

1 large eggplant, cubed
1 zucchini, sliced
1 yellow squash, sliced
1 large onion, sliced
2 tomatoes, sliced
1/4 pound pancetta, sliced or cooked ham
1 - 12 oz. jar marinated artichoke heart, diced
3 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 tsp. fresh basil, chopped
1 cup mozzarella cheese, grated
1/4 cup extra virgin olive oil

Sauté onion and garlic in olive oil until tender. Add eggplant and cook for about 10 minutes. Add zucchini and yellow squash and cook for and additional 5 minutes. Add tomatoes, pancetta, artichoke hearts, basil and parsley. Cook over low heat for about 30 minutes. Salt and pepper to taste. Sprinkle with cheese and melt cheese in the oven and serve. What a great recipe for all those summertime veggies. How can you go wrong with fresh eggplant, zucchini, squash, onions and tomatoes. The rest of the ingredients really add zip to the veggies for a finished product that is simply wonderful. This can be served as a main dish with
crusty French bread.

RICOTTA FRITTA
(Ricotta Cheese Fritters)

1/2 Lb. Almond macaroons
1 Lb. fresh Ricotta, drained for 2 hours (bought at Italian or Gourmet Shops, Not
the watery kind in the plastic container!!!!
Pinch of ground cinnamon
2 large eggs
Flour
1 egg beaten
Fine dry breadcrumbs
Butter

Crush the almond macaroons to a powder. Put them in a bowl and add the ricotta, cinnamon, a pinch of salt and 2 large eggs.

Mix thoroughly, flour your hands, break off pieces and roll them into balls dip into egg and coat with breadcrumbs.

Fry in butter, a few at a time, until golden brown. Remove with a perforated spoon and drain on paper towel. Sprinkle with confectioner's sugar and enjoy them hot or cold.

SALAD DRESSINGS

Dressing for Fruit Salad

3 Tbsp. flour
2/3 cup sugar
1/2 cup pineapple juice
2 eggs
3 Tbsp. butter (add later)

Mix flour, sugar, pineapple juice and eggs in order given, cook in double boiler stirring often. Cook until thickens, add butter. Cool. Tops 12 to 16 salads.

Banana Dressing

2 ripe bananas
1 cup sour cream
1/4 cup brown sugar
1 1/2 tsp. lemon juice

Combine all ingredients in the container of a blender or food processor. Cover and process for 12 to 15 seconds until smooth. refrigerate for up to 1-2 hrs.

Fruit Dressing

2 Tbsp fresh lime juice
1/2 cup frozen pineapple juice concentrate -- thawed
1/4 cup coconut toasted

In a small bowl, combine reserved lime juice and pineapple juice concentrate; blend well. Drizzle over greens or fruit. Sprinkle with toasted coconut.

Salad Dressing

1 cup sugar
1/2 cup fruit juice
1/4 cup lemon juice
3 Tbsp. cornstarch

Cook sauce until thickened; it will stay thin. Chill. Pour over salad mix (greens or fruit or both) in large bowl and chill.

SFOGLIATELLE FROLLE
(Sweet Ricotta Turnovers)

1 3/4 cup all purpose flour
7 tbsp. sugar
A pinch of salt
Ice cold water (about 7 oz)
Zest of one lemon
6 tbsp. lard or shortening

Filling:
2 cups of water
3/4 cup semolina
A pinch of salt
8 oz. ricotta, not from the plastic container; get it from an Italian gourmet shop
3/4 cup of sugar
1 egg, beaten
2 teaspoons vanilla extract
A pinch of ground cinnamon
Butter
2 eggs (for brushing)
Confectioners' sugar for sprinkling

For the pastry:
Sift the flour on a pastry board or into a bowl, add the sugar, a pinch of salt and the lemon zest and then work in enough water to make a very firm dough.

The actual quantity of water depends on the quality of flour that you are using, as well as the altitude and the humidity.

Cut the lard or the shortening into small pieces and knead into the dough. Continue kneading until the dough is smooth and pliable. Roll into a ball and wrap in plastic and put aside.

Filling: ( you can prepare the filling up to 48 hours ahead)
Bring the water to a boil in a small pan and add the semolina in a slow steady stream, whisking.

Add a pinch of salt and cook on low heat for 2 minutes. Pour into a large bowl and let cool completely.

Mix the ricotta cheese, sugar, beaten egg, vanilla and cinnamon together, then stir into the cooled semolina and beat until smooth.

Break the pastry dough into 12 pieces and roll them into ovals 1/8 inch thick. Put a little of the filling on each oval of pastry, fold over and seal the edges firmly.

Now using a glass, cut the turnovers into perfect rounds and make sure that the edges are firmly sealed.

Butter a baking sheet and arrange the turnovers on it, brush with the beaten egg yolks and bake at 375F. The turnovers should be cooked to a golden brown in about 15 minutes, if not, bake them a little longer.

Sprinkle with confectioner's sugar and serve warm or cold, but not hot. A nice Port Wine, or even a nice Chardonnay Champagne could accompany this delicious dessert.

SOUTHERN ROAST TURKEY
WITH BOURBON PEACH GLAZE

1 15-Pound WHOLE TURKEY fresh or frozen (thawed)
1-1/2 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1/2 Cup peach preserves
2 Tablespoons bourbon
2 Teaspoons Angostura bitters
5 pickled peaches for garnish

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Sprinkle salt and pepper in the cavities of the bird.

Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2" deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

Roast turkey in a preheated 325 degree F. oven about 3-3/4 hours. Baste with the pan juices.

Meanwhile, in a small saucepan, over low heat, combine preserves, bourbon
and bitters. Cook until preserves are melted.

During the last 30 minutes of roasting time, baste the bird with the bourbon peach glaze. Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.

Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving.

Place on a warm large platter and garnish with pickled peaches. Yield: 22 servings at 6 ounces per portion.

SOUVLAKIA
This recipe is from Recipe Du Jour, submitted by one of the guys who does this
Newsletter, Tim.:

Half a de-boned leg of lamb cut into 1/2-inch wide strips about 2-inches long
Fresh pita bread
Red onion (thinly sliced)
Diced or cubed tomatoes
Red (cayenne) pepper
Kosher salt
Olive oil
Oregano
Ground rosemary
Gas or charcoal grill
Grilling wok (sometimes called grilling basket)
Waxed paper

Don't know what a grilling basket is? Try searching the Internet for "grilling wok". Include the quotes, or visit someplace like:
http://www.cooking.com/products/shprodde.asp?SKU=184540 This particular
(link) wok is very similar to the one I (Tim) use.

Prepare the Lamb for Marinating: Two days before your cookout, trim off the
excess fat from the 1/2 leg of lamb and slice the lamb into 1/2-inch wide strips about 2-inches long. Place in sealable container or large Ziploc bag. Add:

1/4-cup virgin olive oil (wonder how can they tell?),
1/2-tablespoon oregano,
1/2-tablespoon ground rosemary,
1 teaspoon (less or more) of ground red (cayenne) pepper,
1 teaspoon (to taste) coarse kosher salt

Mix well. Cover. Marinate in refrigerator for two days, stirring occasionally. Relax. The hard part is over.

The Cookout: Since this is a "serve yourself" kind of meal, thinly slice the red onions and lettuce ahead of time, placing in separate bowls. Same thing with the diced tomato chunks. Prepare waxed paper squares based on the width of the waxed paper. You'll want them about 12-inches square or thereabouts. (Each souvlakia will be individually wrapped in one of these waxed paper diapers.) Fold the waxed paper squares one time to make a triangle.

Spray the grilling wok with cooking spray and place on the rack of your grill. Turn your gas grill on high for a couple of minutes with the lid closed. When the wok is very hot, toss in the marinated lamb, stirring briskly. Do not overcook the lamb. When the lamb is done (4 to five minutes?) set aside. Turn the grill on low. Lightly brush both sides of your pita bread with olive oil, and sprinkle with salt and red pepper. Grill LIGHTLY. You do NOT want to toast the pita bread.

Making the Souvlakia: Place a grilled pita bread on a waxed paper triangle held in your hand so the pointed part of the triangle is facing down and the pita bread sticks out the top (flat) part of the waxed paper about 3 inches. Add lettuce to the center of the pita bread in a line from top to bottom, creating a bed of sorts. Throw in several slices of lamb and garnish with tomato and onion. Then WRAP the souvlakia tightly in the waxed paper diaper. Add salt or red pepper to taste.

Leftover cooked lamb can be stored in the fridge along with the fixin's or frozen for a souvlakia party in the future. I have often prepared entire legs of lamb in this manner and frozen the cooked leftover lamb in serving-size Ziplocs (enough for 3 or 4 souvlakias). Works great.

Some Americanized and commercial versions of souvlakia are popping up in various food-mart types of places. Most use reconstituted lamb (Giros?) and (UGH!) sour cream as a dressing. Don't you dare! Sour cream in a souvlakia is WORSE than putting tomato sauce in jambalaya. DOUBLE ugh. [] Commentary
as well as the recipe itself, is all by Tim. []

SWEET & SOUR SAUCE

1/2 cup brown sugar
1 tsp salt
1/2 cup vinegar
1-1/2 tbsp cornstarch
4 tsp catsup
3/4 cup pineapple juice
1 cup crushed pineapple (optional if you don't like the texture)
cayenne to taste, if you like it hotter

Mix cornstarch and pineapple juice in a sauce pan. Add remaining ingredients. Stir over medium-high heat until sauce thickens. Add more liquid if sauce needs thinning or more cornstarch if you want sauce thicker. Use additional juice or vinegar depending on how sour you want the sauce to be.

The combination of sugar, pepper, and shrimp wouldn't occur to most
Western cooks, but it's a natural combination in Thailand.

SWEET AND SPICY SHRIMP

1/2 cup (125 ml) water
1/4 cup (60 ml) packed light brown sugar
1/4 cup (60 ml) Thai fish sauce*
2 cloves garlic, finely chopped
2 Tbsp (30 ml) finely chopped cilantro (coriander) stems
1 Tbsp (15 ml) white peppercorns, crushed
1 lb (450 g) large shrimp in their shells
Cilantro (coriander) sprigs for garnish

* Available in finer supermarkets and Asian specialty shops

Combine the water, brown sugar, and fish sauce in a large saucepan and bring to a simmer over low heat, stirring until the sugar is dissolved. Add the garlic, cilantro stems, and white peppercorns and bring to a boil over moderate heat. Boil until the sauce is slightly thickened, about 5 minutes. Add the shrimp and cook, stirring constantly, until the shrimp are opaque and just cooked through, no
more than 2 minutes. Remove from the heat and allow to cool to room temperature. Chill in the refrigerator for up to 1 hour, tossing the shrimp in the sauce once or twice. Drain with a slotted spoon and serve garnished with sprigs of cilantro and plenty of napkins so the diners can peel the shrimp with their fingers. Serves 4 to 6.

THAI SALAD DRESSING I

1/4 cup Lemon juice
1/4 tsp Chopped garlic
2 Tbsp Fish sauce
3 Tbsp Ground roasted peanuts
1/4 cup Sugar
1/4 cup Water
Dash cayenne pepper
1 tsp Chopped coriander leaves
1-2 ea fresh red chilies-sliced
2-3 Tbsp chopped white onion

In a small sauce pan, cook sugar in water over med heat until it turns into a light syrup. Add all remaining ingredients, stir well. Let cool. Serve over salad.

THAI SALAD DRESSING II

Every time I eat at a Thai restaurant, I fall in love with the peanut sauces. At a few places, I have ordered a salad with a warm peanut dressing that was to die for. So I created this recipe to enjoy those flavors at home in my garage. It may sound weird to put a warm dressing on a cold, crisp salad, but it is wonderful. If you are having your riding buddies over for an Asian feast, the perfect way to start it off is with a salad topped with this killer dressing. The combination of coconut milk, peanut butter, and peanut oil is not a dieter's delight. But since you don't use that much on a single salad serving, it won't kill you and the taste is to die for.

This dressing can be refrigerated, but be aware that it will solidify to a consistency like peanut butter. To reheat it, combine some of the dressing with a little water in a small microwave-safe bowl, taking care not to add too much water or it will become too thin- Stir well and microwave on low power for 30 seconds. Stir well and repeat until it is tepid. Makes: about 3 cups

4 Thai peppers, stemmed and crushed
1 tablespoon boiling water
1/4 cup peanut oil
7 garlic cloves, peeled
One 1-inch piece fresh peeled ginger, minced
1 large shallot, minced
1/2 cup cashews
1/2 teaspoon ground coriander
1/2 teaspoon ground white pepper
3/4 teaspoon Salt
1 cup chunky peanut butter
3/4 cup coconut milk
1 cup hot water
1/4 cup fresh cilantro leaves, minced
juice of 1/2 lime
Place the Thai peppers in a small bowl and cover with the boiling water. Allow to cool to room temperature. Drain the peppers and reserve the soaking water. In a small saucepot, heat the peanut oil over medium heat. Add the Thai peppers, garlic, ginger, shallot, and cashews and cook, stirring often, until the cashews are golden brown, 5 to 7 minutes (using care not to burn them). Add the reserved pepper soaking liquid, coriander, white pepper, and salt and stir well. Add the peanut butter and stir until dissolved. Add the coconut milk and hot water and stir until smooth. Reduce the heat to low and simmer for 5 to 7 minutes, stirring often. Transfer the mixture to a blender or a food processor equipped with a chopping blade. Add the cilantro and lime juice and puree until smooth and creamy, 2 to 3 minutes. Serve warm over salad greens.

THAI SALAD WITH SPICY CITRUS DRESSING

A simple salad that's packed with flavor and goodness.

Dressing:
1/2 cup orange juice, fresh-squeezed
1/2 cup lime juice, fresh-squeezed
2 tsp. tamari
freshly ground pepper, to taste
1 Tbsp. minced chilies, pref. serrano or jalapeño
2 tsp. minced garlic
1 tsp. minced ginger
3 Tbsp. vegetable oil

Salad:
I head lettuce, torn into bite-sized pieces
1 tomato or 3 plum tomatoes, chopped into bite-sized chunks
1 large cucumber, peeled and cut into rounds
4 green onions, thin-sliced
1/3 cup coarsely chopped fresh cilantro leaves

In a jar with a lid, combine the first 4 dressing ingredients. Cover and shake well. Add the rest of the dressing ingredients and shake well.

In a large bowl, put all the salad ingredients, and mix well to combine. Drizzle on about 1/2 cup of the dressing, toss well and serve immediately.

THAI STYLE GINGER LIME DRESSING

3 tablespoons lime juice
2 tablespoons rice wine vinegar
3 tablespoons peanuts
1 piece ginger -- grated
1 small red chilies -- minced
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon coriander -- or mint
2 tablespoons water

Place all ingredients in a blender or food processor and process until thoroughly smooth.

TROPICAL CHICKEN SALAD WITH RASPBERRY VINAIGRETTE
(Capital Culinary Ins. of Keiser College, Tallahassee, FL) Serves 10

1/2 cup raspberry vinegar
2 tbsp. peanut oil
2 tsp. fresh orange zest, finely chopped
1 tsp. ground allspice
10 ea. skinless, boneless chicken breasts
1/2 tsp. black pepper
1/2 tsp. paprika
2 oz. white wine
3 ea. avocados, peeled, thinly sliced
1 ea. papaya, seeded, thinly sliced
5 ea. small heads of Bibb lettuce, quartered
1 pt. red raspberries, fresh
2 ea. grapefruits, sectioned
2 ea. oranges, sectioned
1 tbsp. fresh mint, chopped

Mix together the raspberry vinegar with the oil, orange zest and allspice, Put aside in refrigerator. Mix together black pepper, paprika and white wine. Add chicken to wine marinade and place in refrigerator for 1 hour.

Remove chicken from marinade and grill until fully cooked. Cool chicken.
Slice chicken on a bias into 5 pieces. Place 2 wedges of lettuce on each of the 10 salad plates. Shingle chicken breast on to the plate. Alternate slices of avocado and papaya and place next to the chicken. Garnish with citrus sections and raspberries. Sprinkle with chopped mint. Add 1/2 oz. dressing to each plate. Serve immediately.

VEGETARIAN SHEPHERD'S PIE
Serves 6 .

This version of vegetarian Shepherd's Pie is very satisfying, thanks to the meaty portabella mushrooms used for the filling. It saves a tons of fats and calories over the regular version. You can either make smaller individual pies or use a large baking dish to make one big one.

** 1 recipe garlic mashed potatoes (or any other flavor mashed potatoes you'd
like, or even plain mashed potatoes for the purists)
1 onion (sweet onion, such as Vidalia, or you can use regular)
2 portabella mushrooms, sliced
2/3 cups green peas (fresh or frozen preferred)
3 cloves garlic, minced or pressed
3 Tbsp butter
1 1/2 cups red wine
1 tsp. basil
1/4 cup tomato paste
1 Tbsp balsamic vinegar

Pre-heat oven to 425°F.

Caramelize onions in a large skillet. Lower heat and add garlic and stir for about a minute. Add butter and mushrooms and cook for 3-4 minutes. Add wine and 1 1/2 cups water (or you can use beef, chicken or vegetable stock). Stir in tomato paste and simmer for about 15 minutes. Stir in basil and balsamic vinegar.
Remove from heat.

Using your fingers, press mashed potatoes into the bottom and up the sides of an 8x12 inch baking dish (or into 6 smaller individual baking dishes). Spoon mushroom mixture into baking dish(es). Carefully cover the tops with additional mashed potatoes. Bake for 15 minutes or until tops are beginning to brown.

VERY BERRY COOKIES

These moist and pretty cookies remind me of summer. They are a light, colorful and delicious treat that kids and adults will love.

1/2 cup pure vegetable shortening, or 1 stick butter
2/3 cup sugar
1 egg yolk
1/2 tsp. vanilla
1 tsp. lemon juice
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
4 fresh strawberries chopped into very small pieces
8-10 fresh strawberries, each sliced into 4 slices
15-20 blueberries, sliced in half

Preheat oven to 375 degrees (F). In a large mixing bowl with an electric mixer, cream the shortening or butter and the sugar. Add the yolk, vanilla, and lemon juice. Beat well.

In a medium bowl mix the flour, baking powder, baking soda, and salt. Add the flour mixture to the bowl and mix until combined, it will be dry. Add the chopped strawberries and with a mixer beat for 10-20 seconds or until combined.

Drop by rounded tablespoonfuls onto parchment-lined or greased cookie sheets - flatten with slightly wet fingers. Lightly press 1 slice of strawberry and 2 blueberry pieces into each cookie. Bake 10 minutes.

Remove the cookies to a rack to cool. Store in a single layer. 24-30 cookies.

WASHINGTON STATE APPLE BUTTER
Yield: 3 Cups (24 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

2-1/2 pounds Golden Delicious apples, cored and cut into eighths
2 tablespoons fresh lemon juice
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1 tablespoon brown sugar

Combine the apples, 3/4 cup water, and the lemon juice in a large non-stick pot. Bring to a boil over medium-high heat. Cover and simmer for 30 minutes. Drain.

Push the apples through a food mill or strainer to puree and remove skin. Return the applesauce to the pot of water; add the cinnamon, cloves, mace, and brown sugar. Simmer, uncovered, over low heat until mixture thickens, about 45 to 60 minutes, stirring often.

Cover and refrigerate. Apple butter keeps in the refrigerator for 1 week. Freeze for longer storage.

WHITE CHOCOLATE TART

1 - 9 inch piecrust, prebaked
3 oz. white chocolate, melted
2 eggs and 2 egg yolks
1 and 1/3 cup buttermilk
1 Tbsp. lemon juice
1 tsp. lemon zest
1/3 cup brown sugar
2 Tbsp. flour
1 tsp. vanilla

Melt white chocolate either in a double boiler or in the microwave, being careful not to scorch. Pour into pie crust. Combine eggs, egg yolks, buttermilk, lemon juice and zest, brown sugar, flour and vanilla and cook over low heat in a saucepan until it starts to thicken a little. Pour over white chocolate in the pie crust and bake at 350 degrees for about 30 minutes. Cool before serving. Your may also wish to garnish with fresh raspberries, blueberries, blackberries or strawberries. This dessert is too good to be true. Be prepared to act humble as you accept all the compliments from family and guests.

WON TON WRAPPED CHICKEN
WITH APRICOT DIPPING SAUCE
Won Ton wrappers are available at most supermarkets. They are usually kept with the produce, near the Asian vegetables. The ones called for in this recipe are the smaller 3 1/2 -inch square ones. The larger Won Ton wrappers are really for egg rolls.

Marinated Chicken:

3 tsp. brown sugar
2 tsp. salt
4 cloves garlic, minced
4 tsp. dry sherry
2 tsp. cornstarch
6 tbsp. vegetable oil
1 tsp. soy sauce
1 lb. boneless, skinless chicken breasts (about 3 cutlets), cut into approx. 32 1-
inch squares

In a small bowl combine the brown sugar, salt, garlic, sherry, cornstarch, vegetable oil, and soy sauce. Mix the chicken squares with the marinade; cover and refrigerate for 8 hours or overnight.

wrappers:

1 12-oz. package Won Ton wrappers
2 cups peanut oil

Lay the Won Ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the Won Ton wrapper. Dab a small amount of marinade on each of the corners. Fold the Won Ton over the chicken by bringing each of the corners to the center of the square, overlapping slightly, like a squared envelope.

Heat the peanut oil in a large skillet until hot. Cook the Won Ton wrapped chicken for about 2 minutes per side, turning once.

apricot dipping sauce:

12 oz. apricot preserves
4 tsp. yellow mustard
4 tbsp. teriyaki sauce

In a small bowl, blend the apricot preserves, mustard and teriyaki sauce. Serve 4 won tons on each plate with the dipping sauce in the center. Makes 8 servings.

ZUPPA DI VONGOLE
(clams in tomato sauce)

4 1/2 5 lb. of baby clams (You can use Mahogany clams or little necks)
Salt and pepper
2/3 cup of olive oil
2 cloves of garlic
4 sprigs of flat Italian parsley rinsed dried and coarsely chopped
1 lb. ripe tomatoes peeled and coarsely chopped
Slices of toasted bread

Like so many Italian soups, this one is very thick and we would be inclined to call the dish, clams in tomato sauce.

Wash and dry the clams and soak them in cold, salted water for about 30 minutes to allow any remaining sand to fall to the bottom of the bowl.

Rinse thoroughly in a colander under running water.

Heat the oil in a large heavy pan and sauté 1 clove of the garlic, crushed, until it browns. Discard it. Add the remaining garlic chopped and the parsley.

Fry over very low heat for 2 to 3 minutes, then add the tomatoes.

Season with salt and raise heat to moderate and cook for 15 minutes. Add the clams and lower the heat again and cook for about 10 minutes, or until the shells have opened and the clams are ready.

Sprinkle with freshly ground pepper. Serve immediately over slices of toasted rustic Italian bread.