49 MINUTE DINNER CASSEROLE

ALMOND APRICOT BISCOTTI

APPLE BARLEY RISOTTO

APPLE CABBAGE SKILLET DINNER

APPLE TYPE INFORMATION

APPLE WRAP SANDWICHES

APRICOT HONEY CAKE

BAKED EGGPLANT PARMESAN

BAKED MACARONI AND CHEESE

BAKLAVA

BEEF FILLETS WITH ORANGE CREAM

BEER AND CHEESE SOUP WITH APPLES

BLACKBERRY COBBLER

CECIARCHIATA TAIGLACH

CHICAGO STYLE HOT DOG

CHICKEN CHILI

CHICKEN FILLED MANICOTTI

CHICKEN PARMESAN RING

CHICKEN POT PIES FOR 2

CHILI TACO SOUP

CHINESE CHICKEN SALAD

CHOCOLATE LOVERS HONEY CAKE

CHOCOLATE PEANUT BUTTER PIE

COFFEE FANCIES

CORN STUFFED PORK CHOPS

COUNTRY CHICKEN

COUNTRY STYLE BEEF STEW

FAST BREAKFASTS

FIG FLUDEN

FRIED ICE CREAM

FROZEN CHOCOLATE DESSERT

FRUIT SHERBET WITH EGG WHITES

HALF MOON COOKIES

HAMBURGER ONION SOUP RECIPE

IRISH BACON WITH PASTA

JACKSON STREET INNS APPLE BUTTER

KADA

KELP PICKLES

LULEH KEBOB

MACARONI AND CHEESE WITH BACON

MOCHA WALNUT TART

MULLED APPLE CIDER

MULLED RED WINE

NO SUGAR APPLE PIE

NUT BREAD

PARISIAN PLETZEL

PASTA AND WALNUT FRUIT SALAD

PUMPKIN DUMPLINGS

PUMPKIN RISOTTO WITH HAM

RICE CON QUESO

ROASTED PEPPER AND BEEF BAKE

SHAMROCK SANDWICHES

SHAMROCK SUGAR COOKIES

SHERRY VINEGAR BRAISED CHICKEN WITH

SHRIMP BAKE

SLOW COOKED BEEF BOURIGNON

SPAGHETTI WITH GREEN BEANS AND HAZEL

SPARKLING GRAPE FREEZER JELLY

STEAK DIANE

SUGAR COOKIE SUCKERS

SUNRISE CAKE

WILD TURKEY PORK CHOPS

ZUCCHINI BEEF AND BOW

ZUCCHINI BREAD

ZWETSCHGENKUCHEN

49 MINUTE DINNER CASSEROLE    Back to Top

1/2 cup chopped onion

1/2 cup chopped green pepper

1 pound ground chuck

2 teaspoons salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano

2 tablespoons Worcestershire sauce

1 (8 oz.) package macaroni cooked according to label directions

1 (4 oz.) can sliced mushrooms

1 large (28 oz) can tomatoes

1/2 cup grated Parmesan cheese

1/4 cup grated Parmesan cheese for top

Saute onion, green pepper and ground beef in skillet. Drain off fat. Add salt, pepper, oregano and Worcestershire sauce. Mix macaroni, beef mixture, mushrooms, tomatoes and the 1/2 cup Parmesan cheese in a large bowl. Pour into buttered 2 quart casserole. Cover; bake in moderate 375 degree oven for 35 minutes. Remove cover; sprinkle top

with 1/4 cup cheese. Bake 5 minutes longer. Makes 6 to 8 servings.

ALMOND APRICOT BISCOTTI    Back to Top

Makes 40 cookies

2 3/4 cups flour

1 1/2 cups sugar

1/2 cup chilled, unsalted butter, cut up

2 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground ginger

3 1/2 ounces white chocolate, cut into pieces (or white chocolate chips)

1 2/3 cups whole almonds, toasted

2 large eggs

1/4 cup plus 1 tablespoon apricot brandy

2 teaspoons almond extract

1 6-ounce package dried apricots, diced

Preheat oven to 350 degrees. Line an 18-by-12-by-1-inch cookie sheet with foil. Butter the foil. Combine first 6 ingredients in food processor. Process to fine meal stage. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely. Beat eggs, brandy and extract together. Add flour mixture and apricots and stir until moist dough forms. Drop by spoonfuls in 3 (12-inch-long) strips onto cookie sheet, spacing evenly. Moisten fingertips and shape each dough strip into 2-inch-wide log. Refrigerate until dough is firm, about 30 minutes. Bake until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely.

Reduce heat to 300 degrees. Cut logs from sides of pan, if necessary. Transfer to work surface. Cut each log crosswise into 3/4-inch-wide slices. Use a serrated knife, sawing firmly through the biscotti. Place cookies cut side up on sheet. Bake 10 minutes. Turn cookies over and bake 10 minutes longer. Transfer to rack and cool completely. Send in an airtight container.

APPLE BARLEY RISOTTO    Back to Top

Here's a new twist on risotto, made with barley instead of the traditional Italian Arborio rice, that makes a perfect fall apple accompaniment to roasted chicken.

2 tablespoons butter

1 cup chopped mushrooms

1/4 cup finely diced red onion

1 1/2 teaspoons minced garlic

1/2 cup dry white wine

1 Braeburn or Fuji apple, unpeeled, cored and cut into 1/4 inch dice

1/2 cup pearl barley

2 1/2 cups chicken or vegetable broth

1 cup water

1/4 cup grated high-quality Parmesan cheese

1/4 cup coarsely chopped hazelnuts, lightly toasted

1/8 teaspoon black pepper

Salt (if using canned broth, less salt will be needed)

In large heavy-bottom saucepan, melt butter over medium-high heat. Add mushrooms and onion and saute until mushrooms are limp, about 5 minutes. Add garlic and stir about 1/2 minute. Immediately add wine. Increase heat to high and reduce wine until syrupy, about 3 minutes.

Reduce heat to medium and stir in diced apple and barley. In bowl or large measuring cup, mix together broth and water. Add 1 cup to barley and simmer until almost all liquid is absorbed, 6 to 8 minutes.

Stir in another 1 cup broth mixture and continue cooking, stirring often, until all liquid is absorbed. Repeat process again until all liquid has been used and barley is tender.

Remove from heat and fold in cheese, nuts and pepper. Taste and season with additional salt, if needed. Makes 4 servings. Note: Allow 50 to 60 minutes total cooking time for this recipe.

APPLE CABBAGE SKILLET DINNER    Back to Top

2 Tbs. Butter or Margarine

3 Golden Delicious Apples, cored and grated

6 cups Green Cabbage, shredded

1/2 cup Onion, thinly sliced

2 Tbs. Water

1 Tbs. Cider Vinegar

1/4 tsp. Salt

1/4 tsp. Black Pepper

1 lb. cooked Sausage

2 tsp. fresh Parsley, minced

In a large skillet over medium heat, melt the butter; add the grated apples, the cabbage, and the onion, and sauté for about 5 minutes. Stir the water, vinegar, salt, and pepper into the apple mixture. Pierce the sausages with a fork and place on top

of mixture. Cook, covered, for about 10 minutes, or until cabbage is just cooked and sausages are heated through. Sprinkle the parsley over the top of the warm skillet and

cook, covered, for about 2 minutes more. Serve warm, with mustard, if desired. 4 srv.

PICK AN APPLE (TYPE INFORMATION)    Back to Top

CRISPIN (Mutsu)

* Very sweet, very juicy, super crisp.

* Excellent for eating, sauce and baking; good for salad and pies.

FUJI

* Semi-tart

* Excellent for eating and pies

GALA

* Very sweet

* Excellent for eating

GOLDEN DELICIOUS

* Juicy and honey-sweet

* Excellent for eating, salads and sauce; good for pies.

GRANNY SMITH

* Very firm, tart and juicy

* Excellent for eating and pies

GRAVENSTEIN

* Large, tart and juicy

* Good for pies

JONATHAN

* Tart, very crisp

* Excellent for eating and pies

McINTOSH

* Juicy, tart and spicy

* Excellent for eating, sauce and pies.

ROME BEAUTY

* Large, bright red, mild and crisp

* Good for eating, excellent for pies

RED DELICIOUS

* Juicy

* Excellent for eating and salads; poor for pies.

RED ROME

* Mildly tart

* Excellent for sauce, baking and pies; good for salad. (Perfect fried apple slices sitting next to a pork chop are probably Red Romes.)

APPLE WRAP SANDWICHES    Back to Top

2 medium apples

1 cup water

2 tablespoons lemon juice

3 tablespoons low-fat mayonnaise

3 tablespoons mustard

6 12-inch flour tortillas

12 slices cooked ham

12 slices cheese

3 cups chopped lettuce

Core apples, do not peel. Cut each apple into 12 thin slices. Stir lemon juice into water. Drop apple slices into mixture to prevent browning. In a small bowl combine mayonnaise and mustard. Remove apple slices from water and pat dry. Spread 1 tablespoon of mustard mixture on each tortilla; layer with 2 slices ham, 2 slices cheese, apple slices and lettuce. Roll the tortillas tightly. Cut each in half diagonally.

APRICOT HONEY CAKE    Back to Top

"One thing I cannot get out of my head" said Ben Moskovitz, owner of Star Bakery in Oak Park, Michigan. "Was the food better growing up in Czechoslovakia or were the people hungrier there? My mother made a honey cake for the holiday, and it was so delicious. Honey was too expensive for us, so my mother burned the sugar to make it brown. Here I use pure honey, but I still think my mother's cake was better and I know I am wrong. The taste of hers is still in my mouth."

Mr. Moskovitz's European honey cake follows, with a few of my American additions. Other European Jewish bakers interviewed for this book also bake with white rye flour and cake flour when we would use all-purpose flour. I have included both choices.

1/2 cup dried apricots, roughly chopped

1/4 cup dark rum

2 large eggs

1 cup clover honey

1/3 cup vegetable oil

Grated peel and juice of 1 lemon

Grated peel and juice of 1 orange

1/3 cup sugar

1 teaspoon salt

1/3 cup apricot jam

1 3/4 cups white rye or unbleached all-purpose flour

1/4 cup cake or unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 cup slivered almonds, or roughly chopped walnuts or cashews

In a small bowl, soak the apricots in the rum for at least 30 minutes. Preheat the oven to 350° and grease a 10- by 5-inch loaf pan. In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam. Sift the 2 flours and the baking soda into another bowl. Strain the apricots, reserving the excess rum. Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts. Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you press it. Remove from the oven and cool on a rack. 1 cake

BAKED EGGPLANT PARMESAN    Back to Top

1 large eggplant

1/4 cup grated Parmesan

1/4 pound mozzarella cheese, sliced

1 egg, lightly beaten

1 cup bread crumbs

1 garlic clove, minced

1/4 cup vegetable oil

2 Tables. lemon juice

1/4 teasp. salt

2 1/2 cups tomato sauce

2 Tables. minced parsley

1/4 teasp. each: basil and oregano

Pare eggplant and cut crosswise into 1/4 inch slices. Beat egg and lemon juice together. Dip eggplant slices in egg and lemon juice, then roll lightly in bread crumbs. Saute garlic in oil for 5 minutes. Add eggplant slices and saute until golden brown. Remove eggplant and keep hot. Add tomato sauce, parsley, basil, and salt to oil remaining in skillet; simmer for 15 minutes, stirring frequently. Arrange alternate layers of eggplant, Parmesan and mozzarella cheese and sauce in casserole. Top with mozzarella cheese. Bake in 350 oven for 30 minutes.

BAKED MACARONI AND CHEESE    Back to Top

Serves 6

2 cups uncooked elbow macaroni

1/2 cup (1 stick) butter

1/2 cup flour

1 1/2 cups milk

1 1/2 cups sour cream

1 teaspoon salt

1/2 teaspoon pepper

10 ounces cheddar cheese, grated

Preheat oven to 350 degrees. Cook macaroni in boiling, salted water until tender. Drain and pour into 3-quart casserole dish. In a saucepan, melt butter and stir in flour until smooth. Slowly stir in milk and sour cream until sauce bubbles and thickens. Remove from heat and stir in salt, pepper and all but 1 cup cheese. Pour sauce over macaroni and stir thoroughly. Sprinkle with remaining cheese and bake for 1 hour or until bubbly and brown.

BAKLAVA INFORMATION    Back to Top

(recipes follow)

In the '60s, foodies discovered phyllo. In the '70s, they started to get a little tired of it.

Understandably. They'd made pan after pan of baklava and spanakopita. They'd rolled up cigar pastries by the bushel. They'd folded boreks without end. They'd erected Moroccan bestila pies and invented all sorts of flaky Brie balls and cunning hors d'oeuvre cups in their quest to take phyllo to the limit.

So when California Cuisine exploded onto the scene in the '80s, phyllo was ungraciously ignored. But foodies had actually gotten nowhere near the end of its possibilities or the many variations of baklava.

It turns out that there are more shapes for this paper-thin pastry than they'd ever tried, and more cooking techniques. You don't have to butter each sheet of dough, for instance; you can get the phyllo to butter itself. These days, you can buy flavored and colored phyllos, which expand the horizons further.

Cooks in the '70s usually drenched their baklava with syrup (or honey, though it's not as traditional as syrup).

There's the familiar baklava cut into diamond shapes, each a plump golden mound shading to tan at the top, and there's "carrot-shaped" baklava, cut in narrow pie wedges about 9 inches long; the different shape means the top bakes up higher and crisper.

It's fascinating to watch a traditional phyllo factory at work. Some workers make dough with a little oil in it, knead it hard and divide it into golf balls. Then others roll each ball into a circular sheet and stack up a dozen of them, putting plenty of cornstarch between the layers to absorb the moisture that will be forced out of the dough when the stack is rolled.

Then they roll the whole stack several times until the sheets are paper-thin, separating them and dusting them with more cornstarch every time. Phyllo can also be made by stretching the dough on a table or by a combination of rolling and stretching. The process is much easier today but it still involves a lot of cornstarch.

The Middle East has remained loyal to the nut filling, while central Europe has preferred to stuff its strudels with fruit. This may be because only one fruit, the date, is associated with pastry in the Middle East, but it's also true that fruit fillings are moist and tend to undermine the hard-won delicate crispness of a perfect baklava.

However, novel fillings are being tried in that part of the world. Necip Erturk (known in Turkey simply as Necip Usta: Master Chef Necip) suggests coconut, candied orange zest, candied cherries and even pineapple preserves.

And the availability of chocolate phyllo opens a whole new dimension in baklava. Chocolate with peanuts! Chocolate with coconut! In effect, you could re-create your favorite candy bar wrapped in an ethereal flaky pastry!

In most baklava recipes, the sheets of phyllo separate because they have been buttered before being stacked. This one bakes square phyllo packets with enough melted butter that they are automatically buttered. The result is very rich and easier to make than other individual baklavas.

PACKET BAKLAVA    Back to Top

1 (26-sheet) package phyllo

1 1/2 cups (3 sticks) butter

3/4 cup crushed pistachios* Syrup:

1 1/2 cups sugar

2 cups water

Juice of 1 lemon

Thaw phyllo and unroll. Put 13 sheets on work surface and cover rest with very slightly dampened cloth. Using very sharp knife, cut phyllo into 20 (3-inch) squares, discarding 1 inch trim from short side. Fold four corners of each square to meet in center, making envelope. Set squares in 17- by 12-inch jellyroll pan. Repeat with remaining 13 sheets phyllo. Divide pistachios among packets.

Heat butter in small saucepan until hot to the touch. Pour butter into pan, making sure it gets to every part. Bake at 400 degrees until done, about 20 minutes.

For syrup, dissolve sugar in water. Add lemon juice and boil 2 minutes.

To assemble: Remove phyllo from oven. Tip pan to drain off excess butter.

Return tray to oven 1 minute, then remove from oven. Just before serving, pour boiling syrup into tray. Makes 40 pieces. Adapted from "Turk Tatli Sanati" by Necip (Erturk) Usta.

BAKLAVA WITH ORANGE PEEL FILLING    Back to Top

* Orange peel filling:

Peel of 9 oranges

1 1/2 cups sugar

2 cups water* Pastry:

1 (26-sheet) package phyllo

2 cups clarified butter* Syrup:

1 1/2 cups sugar

1 1/2 cups water

Reserved 1/2 cup syrup from orange peel

Juice of 1/4 lemon

Boil peel, sugar and water 30 minutes. Drain peel well and reserve peel and 1/2 cup syrup.

Thaw phyllo and unroll. Separate 3 sheets of phyllo and keep rest covered with lightly dampened cloth. Divide orange peel filling in 8 equal parts. Spread 1 part along short (12-inch) edge of sheets and roll up. Place roll in 17- by 12-inch jellyroll pan with sides at least 1 inch high. Repeat with remaining sheets of phyllo and orange peel filling. Using sharp knife, make 5 cuts across rolls, making 48 pieces altogether.

Heat butter in small saucepan until hot to the touch and spread to all parts of the tray. Bake at 400 degrees until lightly browned, 30 to 35 minutes.

For syrup: Boil sugar, water, syrup and lemon juice 2 minutes.

When baklava is done, remove baking dish from oven and drain off excess butter. Just before serving, pour in syrup. Makes 48 pieces.

CHOCOLATE BAKLAVA    Back to Top

* Syrup:

3 1/2 cups sugar

2 cups water

1 tablespoon lemon juice

3 cloves

1 orange, cut in half* Filling:

2 1/2 cups chopped almonds

2 1/2 cups chopped walnuts

1/2 teaspoon cinnamon

3 tablespoons brandy

1 1/2 cups mini chocolate chips

* Assembly

1 cup (2 sticks) butter

1 pound chocolate phyllo

For syrup: Boil sugar, water, lemon juice, cloves and orange until 3 1/2 cups liquid remain, about 10 minutes. Remove from heat and cool.

For filling: Mix almonds, walnuts, cinnamon, brandy and chocolate chips.

Melt butter and brush over sides and bottom of 17- by 12-inch jellyroll pan.

Thaw phyllo and unroll. Set aside 10 sheets for top layer. Place 6 to 8 sheets in pan, brushing each layer with butter. Sprinkle with 1/2 of filling. Cover with 3 sheets phyllo, brushing each with butter. Sprinkle with remaining 1/2 of filling. Top with reserved 10 sheets, brushing each with butter.

Cut through baklava nearly to pan with sharp knife to make 48 diamond shapes.

Bake at 350 degrees 45 minutes. Remove from oven and pour syrup over while still hot. Makes 48 pieces.

BAKLAVA WITH COCONUT FILLING    Back to Top

* Coconut filling:

3 1/2 cups shredded coconut

1 tablespoon sugar

1 tablespoon water

* Pastry:

1 (26-sheet) package phyllo

1 cup clarified butter

* Syrup:

1 1/2 cups sugar

1 cup water

Juice of 1/2 lemon

Mix coconut, sugar and water.

Thaw phyllo and unroll. Separate 13 layers of phyllo, brush with melted butter and stack up in 17- by 12-inch jellyroll pan. Spread with coconut filling. Repeat with remaining phyllo and butter. Cut diamond pattern in pastry with sharp knife, cutting right down to tray. Bake at 400 degrees until lightly browned, 25 to 30 minutes.

Boil sugar, water and lemon juice 2 minutes.

When baklava is done, remove from oven and add syrup to tray while hot. Serve when cool. Makes 48 pieces.

BEEF FILETS WITH ORANGE CREAM    Back to Top

4 each 6 to 8 oz beef tenderloin steaks

1/2 teaspoon freshly ground black pepper

1 cup whipping cream

2 tablespoons orange marmalade

1 tablespoon prepared horseradish

Sprinkle steaks with black pepper. Grill, covered with grill lid, over medium-high heat 4 to 8 minutes on each side or to desired degree of doneness. Bring whipping cream, orange marmalade, and horseradish to a boil in a skillet over medium-high heat, stirring constantly. Reduce heat, and simmer 5 minutes or until thickened, stirring often. Serve immediately with steaks. Yield: 4 servings.

BEER AND CHEESE SOUP WITH APPLES    Back to Top

4 tablespoons ( 1/2 stick) unsalted butter

1 cup finely chopped onions

2 medium apples, peeled, cored and diced (about 2 cups)

1 cup beer

2 cups nonfat or whole milk

1/4 cup all-purpose flour (spoon lightly into cup and level off)

Salt

1/2 teaspoon Tabasco or to taste (optional)

2 cups (8 ounces) shredded extra-sharp or sharp cheddar cheese

Paprika

Melt the butter in a heavy saucepan over medium heat. Stir in the onions, cover, and cook for about 5 minutes, until onions are almost tender but not browned. Add the apples and cook, covered, until the apples are tender but still have a little crunch, about 5 to 8 minutes.

Meanwhile, combine the beer and milk in a heavy saucepan and bring to almost boiling over medium-high heat. Remove from heat and set aside.

Add the flour, 1 teaspoon salt and Tabasco, if using, to the apple mixture and stir almost constantly over medium-high heat for 2 minutes to cook the flour. Remove the pan from heat and add the beer mixture all at once. Stir gently with a wooden spoon, scraping bottom of pan to release any cooked flour.

Return mixture to medium-high heat and bring to a simmer, stirring frequently. Cook for 2 minutes (soup will thicken), then lower heat to medium and gradually add the cheese, stirring until each addition is melted and soup is smooth. Taste and adjust seasoning with more salt or Tabasco if necessary. Ladle into bowls, sprinkle lightly with paprika and serve immediately.

BLACKBERRY COBBLER    Back to Top

Blackberry filling:

6 cups fresh blackberries or a mix of seasonal berries

1 cup granulated sugar

2 tablespoons flour

Cobbler topping:

1 1/4 cups flour

2 teaspoons baking powder

4 tablespoons butter cut in small pieces and chilled

1/2 cup cream plus extra to brush top

Preheat oven to 400 degrees. Place berries in a 2-quart oven-proof dish. Mix sugar and flour together and sprinkle over berries. Gently stir to coat berries.

To make topping: stir together flour and baking powder in medium bowl. With fingers, rub in butter until flour mixture has consistency of cornmeal. Pour cream into large bowl. Sprinkle flour mixture over cream. Stir with fork until soft dough forms. Turn dough out onto floured board and knead several times before rolling out to form 9-inch circle. Place dough on top of berries, brush with cream and sprinkle with a little granulated sugar. Bake 20-30 minutes or until crust is golden brown. Serves 12-20

CECIARCHIATA TAIGLACH    Back to Top

Taiglach (little pieces of fried dough dredged in honey) are eaten for celebratory occasions like Rosh Hashanah, Sukkot, Simchat Torah, Chanukah, Purim, weddings, and births. Ceciarchiata means "chickpeas" or "little bits" in Italian. This festive taiglach is similar in nature to the French croquembouche, though it's a crown, not a mountain. It is a spectacular centerpiece with its clusters of dough and nuts, and is totally addictive.

3 large eggs, slightly beaten

2 cups unbleached all-purpose flour

1/2 teaspoon salt

1 cup olive or vegetable oil

1 cup honey

1/2 cup toasted and coarsely chopped hazelnuts*

2 teaspoons grated lemon peel

1 teaspoon lemon juice

1 cup toasted and coarsely chopped almonds*

*Mrs. Machlin suggests toasting whole hazelnuts and almonds by preheating the oven to 550° and placing the nuts on a cookie sheet on the middle rack. Roast for 4-5 minutes, shaking the pan a couple of times. Watch them carefully, so they don't burn. Allow the nuts to cool for at least 10 minutes before chopping them very briefly in a blender or food processor.

Put the eggs, flour, and salt in a bowl and stir to make a soft dough. Turn out on a floured working surface and knead the dough 1-2 minutes. Shape it into a ball, flatten it with your hands, and sprinkle it lightly with flour.

Roll the dough out to a rectangle about 1/4 inch thick. With a sharp knife or a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour. Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour.

Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so they are an even color. Drain on paper towels and cool. You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400° oven for 7 minutes.

Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes.

Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes longer, stirring constantly.

Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature. It will harden a little. Either break off pieces with your fingers or cut into 2-inch segments. makes 8-12 Servings.

CHICAGO STYLE HOT DOG    Back to Top

Serves 1

1 Vienna all-beef frankfurter

1 warm bun

1 tablespoon mustard

2 teaspoons green sweet pickle relish

1 tablespoon chopped onion

1/4 cup chopped tomato

1 tablespoon chopped kosher dill pickle

1-2 medium hot jarred peppers, sliced in circles (sports peppers are the real thing, or substitute pepperoncini)

1/8 teaspoon celery salt

Heat in water, steam or grill frankfurter. Center frankfurter in warm bun and dress with mustard, pickle relish, onion, tomato, dill pickle, peppers and celery salt.

CHICKEN CHILI    Back to Top

Serves 6

1 1/4 pounds boneless, skinless chicken thighs

Salt and pepper

1 teaspoon vegetable oil

1 medium onion, chopped

1 clove garlic, minced

1 jalapeño, seeded and minced

2 tablespoons tomato paste

1 tablespoon pure California or New Mexico ground chile

1/4 teaspoon dried leaf oregano

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

About 1/2 cup chicken broth

3 cans (15 ounces each) pinto beans, drained and rinsed

Condiments:

Chopped cilantro

Sliced green onion

Diced tomato

Non-fat sour cream

Shredded jack cheese

Salsa (mild or hot)

Tortilla chips

Cut chicken into bite-size pieces. Don't make them too small as you want to be able to see the chicken in the chili. Sprinkle lightly with salt and pepper. Heat oil in a deep non-stick frying pan over medium-high heat. Add chicken and cook, turning once, until golden brown, 3 to 4 minutes on each side. Remove chicken from pan.

Place onion in drippings in pan and cook until limp, 4 to 5 minutes. Add garlic and jalapeño and cook 1 minute. Return chicken to pan. Add tomato paste, ground chile, oregano, cumin, cinnamon and 1/2 cup broth; mix well. Cover and simmer 10 minutes. Add beans and simmer 10 more minutes. If you prefer a soupier chili, add additional chicken broth or water and simmer a few minutes.

If made ahead, cool slightly, cover loosely and refrigerate. Reheat just before leaving home and transport as directed in the Tailgate Game Plan. Serve in deep bowls with condiments of your choice.

CHICKEN FILLED MANICOTTI    Back to Top

3 (4 ounce) boned, skinned chicken halves, diced

1 1/2 teaspoon curry powder

1 1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic

1/4 teaspoon chicken bouillon granules

1/2 cup hot water

3 tablespoons water

1 teaspoon oil

1/2 teaspoon hot sauce

1 1/2 cups sliced green onions

1 tablespoon flour

1/2 teaspoon ground cumin

8 manicotti shells

8 ounces plain yogurt

1 cup chopped tomatoes

Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin A Medium Bowl & Toss Well. Cover & Chill Mixture 1 Hour. Dissolve Bouillon in Hot Water. Set Aside. Coat A Large Skillet With Vegetable Spray & Add Oil & Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min., Stirring Constantly. Add Green Onions & Cook 2 Min. Stir in Flour & Cook 1 Min. Gradually Add Bouillon Mixture

& Cook 3 Min. OR Until Thickened, Stirring Constantly. Stuff Each Shell With About 1/2 C. Chicken Mixture. Arrange in A Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min.Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in a bowl. Spoon Over Manicotti. Serve Warm. 282 Cal. Per 2 Shells & 1/2 C. Sauce. YIELD: 4 Servings

CHICKEN PARMESAN RING    Back to Top

1 LB skinless, boneless chicken breasts, cut in 1" cubes

1 Tbs olive oil

1 tsp garlic powder

1 tsp Italian herbs

1 cup spaghetti sauce

1 LB shredded mozzarella

1/4 cup grated Parmesan

2 cans low-fat Crescent Rolls

Preheat oven to 350 degrees F. Saute chicken in olive oil until no longer pink and flesh is opaque. In large bowl mix together chicken and remaining ingredients except rolls. Set aside. Open one can crescent rolls. Place crescent roll triangles on pizza stone to form a ring. Allow a circle of empty space in center and then place short side of triangle toward inside while the point faces out. Place them so that they resemble sun-rays. Then take second can and repeat, placing triangles between the first set. Take the filling mixture and make mounds of it on the pastry ring around the circle. Take each of the 2nd set of triangles and pull them back over the filling to form a case. Repeat with the 1st set. Bake in preheated oven for 25 minutes or until pastry is golden brown.

CHICKEN POT PIES FOR 2    Back to Top

1 package refrigerated pie crusts

1 teaspoon flour

2 tablespoons margarine or butter

2 tablespoons flour

1/8 teaspoon poultry seasoning

1 dash pepper

1/2 cup chicken broth

1/3 cup milk

1 cup cooked chicken, cubed

1 cup frozen mixed vegetables, thawed

Let 1 pie crust pouch stand at room temperature for 15 to 20 minutes. Heat oven to 400 degrees. Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1 teaspoon flour over crust. Turn crust, flour side down, onto ungreased cookie sheet; peel off remaining plastic sheet. Invert two 10-ounce bowls or custard cups over crust. With a sharp knife, cut circle 1/2-inch larger than rims of bowls; remove bowls from crust. Line each bowl with crust, flour side down. Using remaining crust pieces, cut desired shapes with cookie cutter or sharp knife.

In small saucepan, melt margarine over medium heat. Stir in 2 tablespoons flour, poultry seasoning and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk. Cook until mixture boils and thickens, stirring constantly. Stir in chicken and mixed vegetables; cook until thoroughly heated. Divide mixture evenly into crust-lined bowls; top with pastry cutouts. Place bowls on cookie sheet to catch any spills. Bake at 400 degrees for 20 to 30 minutes or until crust is golden brown. Serves 2

CHILI TACO SOUP    Back to Top

water 1 1/2 cups

ranch dressing mix 1 envelope

taco seasoning 1 envelope

corn 1 can

pinto beans 1 can

diced tomatoes 3 (15 oz) cans

pepper 1/2 tsp

salt 1 tsp

diced green chiles 1 (4 oz) can

onion 1 large, chopped

ground beef 2 lbs

Brown ground beef with onion and green chilies in large skillet. Drain fat. Place meat in Dutch oven, add salt and pepper, tomatoes (undrained), beans (undrained), corn, dry taco and dressing mixes, and water. Bring to a boil, reduce heat and simmer about 30 minutes. Can also be done in slow cooker. Serve with corn muffins, corn chips or tortilla chips (good for dipping).

CHINESE CHICKEN SALAD    Back to Top

1/2 pkg wonton wrappers

2 Tblsps sesame oil

1/4 cup Mazola oil

1 to 2 Tblsps sugar

4 cooked, cooled chicken breasts, cubed

One half or whole head of lettuce, chopped (depending on how much

lettuce you like)

6 green onions, chopped

1/4 cup toasted almonds

dressing (recipe below)

Fry wonton wrappers in sesame oil and Mazola oil. Drain on paper towels. Cool. Break up and sprinkle with sugar. Store in a zip-loc bag in fridge until ready to serve. Mix together remaining ingredients except dressing and chill until ready to serve. When ready to serve mix together the salad, dressing and fried wonton.

Dressing:

1 1/2 tsp salt

1 tsp pepper

1/4 cup vinegar

1/4 cup sugar

2 Tblsps Mazola oil

2 Tblsps sesame oil

Mix all ingredients well, refrigerate until ready to serve. Do not mix with salad until ready to serve. Makes 4 generous servings.

CHOCOLATE LOVERS HONEY CAKE    Back to Top

2 ounces unsweetened chocolate

2 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons cinnamon

2 large eggs

3 tablespoons vegetable oil

3/4 cup honey

2/3 cup light-brown sugar

1/2 cup orange juice

1 cup mini chocolate chips

Preheat the oven to 350 degrees and grease a 9- by 5-inch loaf pan. Melt the unsweetened chocolate over simmering water in a double boiler or microwave for 1 minute. Set aside.

Sift into a mixing bowl the flour, baking soda, baking powder, and cinnamon and set aside.

In a large bowl, beat the eggs and add the oil and honey. Then add the brown sugar and melted chocolate.

Alternately mix in the dry ingredients and the orange juice. Stir in 3/4 cup of the chocolate chips.

Pour the batter into the loaf pan. Sprinkle the remaining 1/4 cup chocolate chips over the top.

Bake on the lower rack of the oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for about 15 minutes. Gently run a knife around the edges to loosen the cake, then remove it from the pan. Makes 1 cake.

CHOCOLATE PEANUT BUTTER PIE    Back to Top

1 (6 oz.) Keebler(R) Ready Crust(R) Graham Cracker Pie Crust

1 (14 oz.) can Chocolate Sweetened Condensed Milk (NOT evaporated milk)

1/4 cup creamy peanut butter

1 (8 oz.) container frozen non-dairy whipped topping, thawed (3 1/2 cups)

1. In large bowl, combine sweetened condensed milk and peanut butter; mix well.

2. Fold in whipped topping.

3. Spoon into crust. Freeze 6 hours.

4. Garnish as desired. Freeze leftovers.

CAPPUCCINO MIX

1 cup Powdered instant nondairy creamer

1 cup Chocolate flavored drink mix

3/4 cup Instant coffee

1/2 cup Sugar

1/2 teaspoon Cinnamon -- ground

1/4 teaspoon Nutmeg - ground

**CAPPUCCINO**

2 tablespoons Mix

6 ounces Boiling water

-Whipped Cream

-Shaved Chocolate

-Frangelico liqueur, optional

Mix:

Combine and store in an airtight container.

Cappuccino:

Pour boiling water over mix in cup. Garnish with whipped cream and chocolate.

Add 1 tablespoon frangelico if desired.

ITALIAN MOCHA ESPRESSO    Back to Top

1 cup instant coffee

1 cup sugar

4 1/2 cups nonfat dry milk

1/2 cup cocoa

Stir ingredients together. Process in a blender until powdered. Use 2 tablespoons to one small cup of hot water. Serve in demitasse cups.

MOCHA COFFEE    Back to Top

1/3 cup pure cocoa powder

1/2 cup sugar

1 pinch salt

1 cup hot water

1 (14 1/2 Ounce) Can evaporated milk

2 cups strong coffee

Mix cocoa, sugar and salt in a saucepan. Add water and whisk lightly until smooth. Heat slowly for 2 minutes until thick, stirring constantly. Add milk and coffee; heat to just boiling; beat and serve.

SPICED MOCHA COFFEE MIX    Back to Top

--MIX--

1/3 cup Instant coffee

1/2 cup Cocoa powder

1/2 cup Nonfat dry milk

1 teaspoon Ground Cinnamon

2 teaspoons Dried orange peel

--COFFEE--    Back to Top

1 tablespoon Mix

6 ounces Boiling water

Shaved Chocolate or Cinnamon

Mix: Combine all ingredients and store in an airtight container. Spiced Mocha Coffee:

Pour water over mix in cup. Garnish with shaved chocolate or additional cinnamon.

CAPPUCINO COFFEE MIX II    Back to Top

1/3 cup powdered coffee creamer

1/3 cup sugar

1/4 cup instant coffee powder

2 orange flavored hard candies

Put all ingredients into blender and process on high until well-blended. Use 1 level tablespoon with 6 ounces boiling water.

FIRESIDE COFFEE MIX    Back to Top

2 c Non-dairy coffee creamer

1 1/2 c Carnation hot cocoa mix

1 1/2 c Instant coffee (reg or dec)

1 1/2 c Sugar

1 t Ground cinnamon

1/2 ts Ground nutmeg

Combine all ingredients in a large bowl, stirring well. Store in an airtight container. To make 1 cup; spoon 2 tablespoons plus 1 teaspoon of mix in a coffee mug. Add 1 cup boiling water, stir until well blended

FLAVORED COFFEE CREAMER    Back to Top

2 c Nestle's quick

2 c Powdered coffee creamer

1/2 c Powdered sugar

3/4 ts Cinnamon

3/4 ts Nutmeg

HELOISE'S ORANGE FLAVORED COFFEE MIXES    Back to Top

1/2 cup instant coffee

3/4 cup sugar

1 cup Creamora

1/2 teaspoon dried orange peel

Combine and store in an airtight container. Place 2 - 3 teaspoons in a 6 ounce cup of water.

IRISH COFFEE MIX--FLAVORED COFFEE CREAMER    Back to Top

1 pk Butter mints, crushed

2 c Chocolate malt mix

1/2 c Nestle's quick

2 c Powdered coffee creamer

INTERNATIONAL BREWS    Back to Top

(from scratch) This gives you an idea of ingredients which can be substituted with dry ingredients, i.e., strong coffee equals instant coffee granules. Below I've included dry mix recipes too. I hope this gives you a good start on your mixes.

SWEDISH    Back to Top

1/4 cup firmly packed brown sugar

1/4 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. nutmeg

Orange peel

Strong hot coffee

Whipping cream or topping

Combine sugar, cinnamon, cloves and nutmeg; mix well. Place 1 tsp. Spice mixture in each serving cup. Add strip of orange peel. Fill cup with coffee; stir. Top with whipped cream.

MEXICAN    Back to Top

Place 2 tsp. chocolate syrup and 1/3 tsp. cinnamon in each serving cup. Fill cup with strong hot coffee; stir well. Top with shipped cream or topping; sprinkle with cinnamon and nutmeg.

BRAZILIAN    Back to Top

Place 2 Tblsp. instant cocoa mix in each serving cup. Fill cup with strong hot coffee. Stir with cinnamon stick. Top with whipped cream or topping.

TURKISH    Back to Top

Place 1 Tblsp. honey or sugar and 1 crushed cardamon seed in each serving cup. Fill cup with strong hot coffee; stir. Top with whipped cream or topping.

VIENNESE    Back to Top

Fill each serving cup with strong hot coffee. Stir in 1 tsp. sugar. Top with whipped cream or topping; sprinkle with nutmeg.

ARABIAN    Back to Top

Place 1 crushed cardamon seed in each serving cup. Fill cup with strong hot coffee. Stir with cinnamon stick.

ITALIAN    Back to Top

Fill each serving cup with strong hot coffee. Serve with a twist of lemon.

FRENCH    Back to Top

To prepare cafe au lait, tow pots are needed -- one for strong hot coffee and one for an equal amount of hot milk or cream. Pour from both pots at the same time into each serving cup.

VIENNA FLAVORED COFFEE    Back to Top

1/2 cup instant coffee

2/3 cup sugar

2/3 cups Cremora creamer

1/2 tsp. Cinnamon

Mix all ingredients together in a blender. Put 2 rounded tsp. into cup and pour in a cup of boiling water. Makes 20 cups.

ORANGE FLAVOR    Back to Top

1/2 cup instant coffee

3/4 sugar

1 cup Cremora creamer

1/2 tsp. orange peel (dried)

Blend all ingredients in blender. Put 2 rounded tsp. into cup and pour in a cup of boiling water. Makes 20 cups.

MOCHA FLAVOR    Back to Top

1/2 cup instant coffee

1/2 cup sugar

1 cup Cremora creamer

2 Tblsp. Cocoa

Blend in blender. Put 2 rounded tsp. into cup and pour in a cup of boiling water. Makes 20 cups.

MINTED COCOA COFFEE MIX    Back to Top

1 1/2 cups non-dairy creamer

1 cup sugar

1/2 cup instant coffee granules

1/2 cup cocoa

Dash salt

1/2 tsp. peppermint extract

In large bowl or container, combine all ingredients; mix well. Store mix tightly covered in airtight container. To serve, spoon 1 Tblsp. mix into demitasse cup or 2 Tblsp. into dinner cup or 3 Tblsp. into mug; fill with boiling water. Stir to blend. If desired, garnish with dollop of whipped cream. 3 1/2 cups mix.

RUSSINA TEA    Back to Top

2 cups Tang

3/4 cups Plain instant tea

1 cup Sugar

1 tsp. Cinnamon

3 oz Country Time lemonade mix

1/2 tsp. Cloves

1/2 tsp. Allspice

Mix everything together and store in a glass container with a tight fitting lid. Use 2 heaping teaspoons per teacup of hot water. Serves 6.

SWISS MOCHA MIX    Back to Top

1/2 cup Instant milk powder

2 Tblsp. cocoa

2 Tblsp. instant coffee

Combine ingredients in blender. Blend at high speed until well mixed. Or place ingredients in a jar, seal and shake. Makes 1/2 cup. 6 servings.

CAPPUCCINO COFFEE MIX    Back to Top

1/2 C. instant coffee granules

1/2 tsp. grated dried orange peel

1 C. nondairy powdered coffee creamer

3/4 C. sugar

1/2 tsp. ground cinnamon

Finely grind coffee and orange peel in a blender or food processor. Add remaining ingredients and process until well blended. Store in an airtight container. Give with serving instructions. Makes about 1 2/3 C. coffee mix. To serve: stir about 2 heaping teaspoons coffee mix into 6 oz. hot water.

CORN STUFFED PORK CHOPS    Back to Top

5 to 6 pork chops, 1 to 2 inches thick

1 can (7oz) whole kernel corn, undrained

1 cup soft bread crumbs

1 tbs instant minced onion

2 tbs minced green pepper

1 tsp salt

1/2 tsp sage

Cut a horizontal slit in side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits. Close with toothpicks. Place on metal rack or trivet in slow-cooking pot. Cover and cook on low for 6 to 8 hours. Serves 5 to 6.

COUNTRY CHICKEN    Back to Top

1 1/2 to 2 lbs skinless chicken breast, quartered

3 tbs all-purpose flour

3 cups reduced-sodium, defatted chicken broth

6 small white onions (pearl onions), peeled

2 cloves garlic, minced

10 large mushrooms, quartered

1 can (14 1/2oz) whole tomatoes with juice

1 tsp dried thyme

1/4 cup fresh minced parsley

2 bay leaves

1 tbs soy sauce

Freshly ground black pepper to taste

Lightly dust the chicken with the flour, then shake off the excess. Heat a thin layer of broth in a heavy-bottomed, nonstick pot. Brown the chicken, adding more broth as necessary. Once browned, remove the chicken to a plate. In the same pot, cook the onions and garlic in the remaining broth. Scrape up the flour from the bottom of the pot with a wooden spoon. This will form a gravy with the next ingredients. Add the mushrooms and cook for a few minutes until they wilt. Add the tomatoes, barely crushing them with your hands as they go into the pot. Return the chicken to the pot and

add the remaining ingredients. Simmer, covered, for 30 minutes. Serve over rice or noodles. Serves 4.

COUNTRY STYLE BEEF STEW    Back to Top

3 lb Boneless beef chuck eye Roast, cut in 1/2 inch cubes

2 tb Olive oil

3 lg Onions,each cut in 8 pieces

4 lg Cloves garlic,crushed

1 can (28 ounce) tomatoes, drained and quartered

5 tb Chopped parsley, divided

1 ts Dried thyme leaves

1/4 ts Salt

1/4 ts Pepper

1 c Red Burgundy wine

1 c Beef broth

1/4 cup water

1/2 lb Mushrooms,quartered

Parsley

Trim excess fat from beef cubes. Brown cubes in hot oil in Dutch oven over high heat(in 2 batches,if necessary). Add onions; brown lightly. Add garlic. Stir in tomatoes, 3 tbsp.

parsley, thyme, salt and pepper. Add wine and beef broth to just cover; bring to boil. Reduce heat; cover and simmer 1 hour. Add mushrooms; cover and simmer 1 to 1 1/2 hours or until beef is fork-tender. If desired, simmer, uncovered last 10 minutes to reduce liquid. Stir in remaining parsley. Serves 4 - 6

FAST BREAKFASTS    Back to Top

I have just begun making things ahead for quick breakfasts. One really popular item with my kids is my mini-pancakes. I bought a very small sized baster & use this to measure out the pancakes , cook them & cool them then stack them with wax paper in between & freeze. Then they can take them out & heat about 30 secs in microwave & there it is.

The other idea is home-made egg "mc muffins". Just fry up bacon & eggs, use English muffins .I use one egg, 2 slices bacon & 1 piece cheese per sandwich. Then freeze & reheat when ready.

FIG FLUDEN    Back to Top

This is one of those recipes that has pretty much disappeared in the United States, but those who remember it rave about it. A fluden, which comes from fladni or fladen, "flat cake" in German, is just that, a flat, double-or often multilayered flaky pastry filled with poppy seeds, apples and raisins, or cheese. It was originally common to southern Germany and Alsace-Lorraine, later spreading east to Hungary, Romania, and other Eastern European countries. Often flavored with honey, it was eaten in the fall at Rosh Hashanah or Sukkot and is symbolic, like strudel, of an abundant yield. I have tasted apple two-layered fluden at Jewish bakeries and restaurants in Paris, Budapest, Tel Aviv, and Vienna, sometimes made with a butter crust, sometimes with an oil-based one. But only in Paris have I tasted the delicious fig rendition, a French fig bar, from Finkelsztajn's Bakery. (Figs, my father used to tell me, were often eaten in Germany as the new fruit on the second day of Rosh Hashanah.)

This recipe is a perfect example of the constant flux of Jewish foods. Today, with the huge population of Tunisian Jews in Paris, it is no wonder that the Finkelsztajn family spike their fig filling with bou'ha, a Jewish Tunisian fig liqueur used for kiddush, the blessing over the wine on the Sabbath. You can, of course, use kirsch or any other fruit liqueur instead.

The dough:

2/3 cup unsalted butter or parve margarine (or half butter and half vegetable shortening), cut into tablespoon-size pieces

2 cups unbleached all-purpose flour

1/2 teaspoon salt

1/4 cup ice water

The filling:

4 cups water

2 tea bags

Grated peel and juice of 1 lemon

2 cinnamon sticks

3 cups dried figs, stemmed

1/3 cup sugar

2 tablespoons bou'ha, or other fruit liqueur

1 large egg, lightly beaten

The dough:

Place the butter or margarine (or butter and vegetable shortening), flour, and salt in a food processor fitted with the steel blade. Process until crumbly and gradually add the water, continuing to process until a ball is formed. Wrap the dough in waxed paper and refrigerate for at least 30 minutes.

Filling and baking the fluden:

Bring the water to a boil, then lower the heat and add the tea bags, the lemon peel and juice, and the cinnamon sticks. Steep for 1-2 minutes and remove the tea bags. Place the figs in the water and poach for about 5 minutes.

Drain the figs and the lemon peel, reserving the poaching liquid. Then place the figs, the lemon peel, the sugar, the liqueur in a food processor fitted with the steel blade. Process but do not purée; you want the figs to have texture. Add a tablespoon or so of poaching liquid if the filling is too dry.

Preheat the oven to 400° and grease a 9-inch-square pan.

Roll out half the dough to a 1/8-inch thickness. Put it in the bottom of the pan (it should not go up the sides), and trim off excess dough. Prick the dough with a fork. Spoon in the fig mixture.

Roll out the second half of the dough and cover the fig mixture. Prick a few holes in the top and brush with the egg. Bake the fluden for about 25 minutes, or until the crust is golden. When done, cut the fluden into 16 squares. It is wonderful served warm, with whipped cream or ice cream. Or you can let it cool and eat it as you would a fig bar.

FRIED ICE CREAM    Back to Top

1 quart ice cream

1 cup vanilla wafer crumbs ( or corn flakes- lightly smooshed)

1/2 c. finely chopped pecans

1/2 c. flaked coconut

2 eggs

With a scoop, form 6 ice cream balls. Place on wax paper covered tray. Cover and freeze several hours or until very firm.. In bowl, stir together crumbs (or cereal) nuts, coconut; set aside. In small bowl, beat eggs. Coat ice cream balls with crumb mixture, pressing crumbs firmly into ice cream Dip balls in beaten egg; coat again with crumbs.

Place back on tray; freeze at least 2 hours. Just before serving, heat oil in fry pan or deep fryer to 375°. Make sure the oil is hot!! Remove balls from the freezer two at at time. fry in hot oil 20 - 25 seconds or until lightly browned. Drain and serve immediately. Serve with a sprinkling of cinnamon sugar and top with whipped cream and a cherry.

FROZEN CHOCOLATE DESSERT    Back to Top

1 (13 oz) can evaporated milk

1 (10-1/2 oz) pkg miniature marshmallows

1 (6 oz) pkg semi-sweet chocolate morsels

1/2 cup butter or margarine

1 (3-1/2 oz) can flaked coconut

2 cups graham cracker crumbs

1/2 gallon vanilla ice cream

1 cup chopped pecans or walnuts

Combine first 3 ingredients in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and marshmallows are melted. Remove from heat and set aside to cool. Combine coconut and butter in a small saucepan over medium heat. Cook, stirring often until coconut is lightly browned. Remove from heat and stir in graham cracker crumbs. Press three fourths of crumb mixture into 13- x 9- x 2-inch baking pan. Cut ice cream crosswise into 1/2-inch-thick slices. Arrange half of slices over graham cracker crust. Pour half of cooled chocolate mixture over ice cream; then

repeat the layers. Combine remaining crumb mixture and pecans; sprinkle over top of dessert. Cover and freeze until firm. Let stand at room temperature 5 minutes before serving. Yield: 15 servings.

FRUIT SHERBET WITH EGG WHITES    Back to Top

2 cups fruit puree (berries, apricot, plum, strawberry, peach)

1 cup sugar (or to taste)

1 tablespoon lemon juice

2 egg whites, beaten stiff

Place fruit of choice in a blender and blend until pureed. (If using peaches, peel first). Run puree through a food mill, sieve or fine-mesh strainer to remove skins and/or seeds.

Wire whisk puree, sugar and lemon juice until sugar is dissolved. Whisk in beaten egg whites. Pour into a freezer tray and place in freezer. When partially frozen, remove to bowl and beat well with an electric mixer. Mixture will lighten up and turn fluffy. Return to freezer tray and freeze.

HALF MOON COOKIES    Back to Top

3 3/4 cups flour

3/4 teaspoon baking powder

2 teaspoons baking soda

2 1/4 cups sugar

16 tablespoons margarine, cut into pieces

3/4 cup cocoa, sifted

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla extract

1 1/2 cups milk

* For The Fudge Icing:

3 1/2 ounces bittersweet chocolate

3 1/2 ounces semisweet chocolate

1 tablespoon butter

4 1/3 cups powdered sugar, sifted

2 tablespoons corn syrup

1 teaspoon vanilla extract

Pinch salt

* For The Buttercream Icing:

7 cups powdered sugar

16 tablespoons butter, room temperature, cut into pieces

1/2 cup vegetable shortening

7 tablespoons milk

1 tablespoon vanilla extract and a pinch of salt

Preheat oven to 350 degrees. Sift together flour, baking powder and baking soda in a medium bowl and set aside. Put sugar, margarine, cocoa and salt in bowl of standing mixer and beat on medium speed until fluffy. Add eggs and vanilla and continue to beat. Add half the milk, then half the flour mixture, beating after each addition until smooth. Repeat with remaining milk and flour mixture.

Spoon or pipe batter onto parchment-lined baking sheets, making 3-inch rounds 2 inches apart. Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment.

For the fudge icing, melt bittersweet and semisweet chocolates and butter in the top of a double boiler over simmering water over medium heat. Add powdered sugar, corn syrup, vanilla, salt and 6 tablespoons boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tablespoons more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat.

For the buttercream icing, put sugar, butter, shortening, milk, vanilla and salt in the bowl of a standing mixer. Beat on low speed to mix, then increase to medium and beat until light and fluffy.

Using a metal spatula, spread about 1 tablespoon of warm fudge icing on half of the flat side of each cookie. Spread the other half of each cookie with 1 heaping tablespoon buttercream icing.

HAMBURGER ONION SOUP RECIPE    Back to Top

1/4 teaspoon pepper

1 pound ground beef

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon seasoned salt

1 envelope dry onion soup mix

3 cups water, boiling

8 ounces tomato sauce

1 tablespoon soy sauce, low sodium

1 cup celery, sliced

1 cup carrots, sliced

1 cup macaroni, al dente

1/4 cup Parmesan cheese, grated

Brown beef; drain. Add to crockpot. Add seasonings and dry onion soup mix. Stir in water, tomato sauce, and soy sauce; then add celery and carrots. Cover and cook on LOW for 6 to 8 hours. Turn control to HIGH. Add cooked macaroni and Parmesan cheese. Cover and cook on HIGH for 15 minutes longer.

IRISH BACON WITH PASTA    Back to Top

4 slices Shannon Traditional Irish Bacon, cut crosswise into 1/4 inch strips

8-oz. dried Corkscrew Pasta

2 cloves Garlic, minced

1 small Onion, finely chopped

1/2 cup Chicken Broth

1/8 tsp. dried Hot Pepper flakes

4 cups fresh or frozen Broccoli Florets

2 Tbs. grated Parmesan Cheese

Salt and Black Pepper to taste

Prepare the pasta as directed on the manufacturer's packaging, in a pot of lightly salted water brought to a rolling boil. While the pasta is roiling in the pot, cook the Irish bacon

strips in a non-stick skillet over medium heat just until brown. Stir in garlic and chopped onion; cover and cook for several minutes or until onion is soft. Increase the heat to medium-high and add the chicken broth to the skillet. Season with the hot pepper flakes, and add the fresh broccoli. If using frozen broccoli florets, make sure the vegetable is completely thawed and drained well. Cover the skillet, and cook the mixture for 7 to 8 minutes, until broccoli is just crisp-tender and still bright green. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.

Toss the bacon and broccoli with the hot cooked pasta. Serve immediately.

JACKSON STREET INNS APPLE BUTTER    Back to Top

3 quarts sweet apple cider

8 pounds apples

2 1/2 cups firmly packed brown sugar

1 1/2 teaspoons ground cloves

2 1/4 teaspoons ground cinnamon

1 1/4 teaspoons ground allspice

1/2 teaspoon salt

In a large kettle, reduce cider to 1 1/2 quarts by cooking over moderate heat. Meanwhile, quarter and core the apples (do not peel). Add the apples the the reduced cider. Cook until the apples are tender, stirring frequently. Work apple mixture through a sieve or food mill to remove peels.

Return puree to kettle. Add sugar, spices and salt. Cook over medium to medium-high heat stirring constantly (this scorches easily) until very thick.

Pour apple puree into sterilized 1/2-pint jars to within 1/4-inch from top. Process lids and rings according to manufacturer's directions. Wipe rims clean before topping with lids. Screw on rings. Process for 10 minutes in a boiling bath to ensure a good seal.

KADA    Back to Top

4 pounds flour

3 tablespoons sugar

3 tablespoons salt

2 packages fresh yeast (soaked in 1/2 cup water and 1 teaspoon sugar for 20 minutes)

16-ounce jar sour cream

2 cups warm milk

3/4 pound butter (melted)

2 ounces sesame seeds

8 eggs (beaten)

Preheat over to 400 degrees In a large mixing bowl, mix flour, sugar, salt, eggs, butter, sour cream and milk. Add yeast and blend well.

Knead dough until it becomes smooth and pliable. Form into a large ball and allow it to rise for 1 1/2 hours. Knead again, form into a ball and allow to rise for another 1 1/2 hours. On the counter, arrange a dish towel lightly covered with flour so the dough won't stick. From the ball of dough, begin forming 8 small balls, arranging them on the dish towel. Cover balls with another dish towel to prevent drying. Allow to sit while making the filling.

* Filling:

2 1/2 pounds butter

3 pounds flour

4 eggs beaten (2 for basting only)

Melt butter in large saucepan over low heat. Gradually add flour, stirring constantly for at least 35 minutes or until flour turns golden brown. Remove from flame and allow to cool slightly. Blend in 2 beaten eggs and mix well.

Divide filling into 8 parts. Take one of the balls of dough and make a well in the center of it. Place one part of the filling in the center of dough ball and pull the sides of the dough over the filling, making sure they are sealed tightly to prevent spilling the filling.

Place the dough in a greased 10-inch cake pan, and with your hands or a rolling pin, gently press the dough form out to the sides of the pan to a 1-inch thickness.

Lightly brush the remaining eggs and sprinkle with sesame seeds. Poke some holes in the top to vent and bake at 450 degrees for 10 to 15 minutes, until golden brown. Repeat the same steps with the rest of the dough and filling.

KELP PICKLES    Back to Top

Kelp pickles are not hard to make--in most cases you can do it just using a regular pickle recipe. Some of the best pickles, in a pleasing "ring" shape, can be made with small stipes (stalks) of the Nereocystis "bullwhip" kelp which is common in Washington and British Columbia. Likely if your light station is a rocky island it is ringed by a "forest" of bullwhip kelp.

Here is a recipe for sweet kelp pickles that I have found very successful:

2 quarts of hollow Nereocystis bulbs and stipes cut about 1/2" long

2 C sugar or 1 1/2 C honey

2 tsp each of celery seed, turmeric, mustard seed, and pickling spice

1 medium onion sliced

1 tsp salt

1 clove garlic or 1/4 tsp powdered garlic

1 1/2 C white vinegar

Combine all ingredients and let stand 3 hours. Heat to boiling and seal in hot jars. Needs no further processing. For a more tart pickle, decrease sugar.

LULEH KEBOB    Back to Top

1 1/2 pounds ground beef or lamb

1 large yellow onion (grated)

1 egg

1 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon cinnamon

1/2 teaspoon Mrs. Dash

In a large mixing bowl, combine all ingredients and knead until thoroughly blended.

Using a handful of mixture, shape meat onto flat skewers approximately 6 inches long, 2 inches wide and 1/2 inch thick. Continue until all meat has been shaped.

Barbecue meat over a charcoal broiler for 5 to 10 minutes on each side until browned. Serve over white rice, with boiled tomatoes, raw onions, fresh coriander, basil and green onions.

MACARONI AND CHEESE WITH BACON    Back to Top

Serves 4

12 ounces bacon, cut into 1-inch pieces

5 large garlic cloves, minced

1 cup whipping cream

1 cup half-and-half

2 large egg yolks

1/2 teaspoon ground nutmeg

2 cups packed grated mild cheddar cheese (about 8 ounces)

2 cups packed grated fontina cheese (about 8 ounces)

1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)

Salt and pepper

12 ounces tubetti pasta or elbow macaroni

2 cups fresh white bread crumbs

Preheat oven to 425 degrees. Butter 13-by-9-inch glass baking dish. Saute bacon in heavy, large non-stick skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Remove all but 1 tablespoon bacon fat from skillet. Add garlic to skillet and saute until golden, about 3 minutes. Remove from heat.

Whisk cream, half-and-half, yolks and nutmeg in heavy medium saucepan to blend. Add 1 1/2 cups cheddar cheese, 1 1/2 cups fontina and all Parmesan and stir over medium-low heat until melted and smooth, about 5 minutes. Do not boil. Stir in bacon and garlic. Season with salt and pepper. Remove from heat.

Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain and transfer to prepared baking dish. Pour sauce over and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheddar and remaining 1/2 cup fontina. Bake until sauce bubbles and top is brown, about 15 minutes.

Preheat broiler. Sprinkle macaroni and cheese with bread crumbs. Broil until crumbs are golden brown, watching closely to prevent burning, about 2 minutes.

MOCHA WALNUT TART    Back to Top

2 (1 ounce) squares unsweetened chocolate

1/4 cup butter or margarine

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk

(NOT evaporated milk)

1/4 cup water

2 eggs, well beaten

1/4 cup coffee flavored liqueur

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup walnuts, toasted and chopped

1 (9 inch) unbaked pastry shell

Preheat oven to 350 degrees. In medium saucepan, over low heat, melt chocolate and butter or margarine. Stir in sweetened condensed milk, water and eggs; mix well. Remove from heat; stir in remaining ingredients except walnuts and pastry shell. Pour into pastry shell; top with walnuts. Bake 40 to 45 minutes or until center is set. Cool.

Serve warm or chilled. Garnish as desired. Refrigerate leftovers.

MULLED APPLE CIDER    Back to Top

2 quarts Apple Cider

1/4 cup Brown Sugar, firmly packed

8-inch square piece of Cheesecloth (double-thickness)

8 Allspice Berries

4 Cinnamon Sticks

12 whole Cloves

1 large Orange

Extra Cinnamon Sticks (optional)

Blend together the apple cider or juice and brown sugar in a slow cooker. Rinse the cheesecloth and squeeze out the excess water. Wrap the allspice berries and

cinnamon sticks in the cheesecloth, then tie with string and place in the crock pot. Stick the whole cloves into the orange in a random pattern and quarter the orange. Place the pieces in the crock pot. Cover and cook on high for 3 1/2 hours. Once mulled, the cider may be reduced to a low setting for up to 3 more hours. To serve, discard the spice bag and the orange pieces, and ladle the cider into mugs. If desired, add a cinnamon stick for garnish.

MULLED RED WINE    Back to Top

2-750 ml bottles Dry Red Wine

1 cup Light Corn Syrup

1 cup Water

8-inch square double-thickness Cheesecloth

Peel of an Orange

1 Cinnamon Stick

8 whole Cloves

1 whole Nutmeg

Blend together the red wine, light corn syrup, and water in a slow cooker. Rinse the cheesecloth and squeeze out the excess water. Wrap the orange peel, cinnamon stick,

cloves, and nutmeg in the cheesecloth. Tie with string and place in the crock pot. Cover and cook on high for 2 to 2 1/2 hours. To serve, discard the spice bag and ladle the warm wine into mugs.

NO SUGAR APPLE PIE    Back to Top

2 unbaked pie crusts

2 Tblsps all-purpose flour

1 tsp cinnamon, or to taste

1/2 tsp nutmeg

4 cups Yellow delicious apples, peeled and cut up

1 small - 6 oz can frozen apple juice-naturally sweetened, undiluted

1/2 tsp vanilla

Arrange one pie crust in 9in pie plate and set aside. In a large mixing bowl, combine flour, cinnamon and nutmeg. Add apples, juice, and vanilla and stir to coat the apples. Pour apple mixture into crust, cover with second crust, seal and trim edges and cut a couple of slits in top crust. Bake at 375 degrees about 45 mins, or until the crust is golden brown.

NUT BREAD    Back to Top

Makes 2-3 loaves or 20 dinner rolls

Sponge:

4 teaspoons (1 1/2 packages) SAF fast-acting instant yeast

1/4 cup warm water (105-115 degrees)

3 tablespoons sugar or honey

2 cups bread flour

2 cups milk, at room temperature

Remaining ingredients:

1/3 cup California Press extra-virgin nut oil

1 tablespoon salt

1 cup California Press nut flour

1 1/2 cups chopped nuts

About 2 cups bread flour

To make sponge: In large bowl or work bowl of heavy-duty electric mixer fitted with whisk attachment, combine yeast and water with pinch of honey or sugar. Let stand until foamy, about 10 minutes. Add 2 cups flour, remaining honey or sugar, and milk. Beat hard with whisk until smooth and creamy. Cover loosely with plastic wrap, or the plastic bowl cover, and let rest at room temperature for 1 to 2 hours. The mixture will be bubbly.

Meanwhile, preheat oven to 350 degrees. Coarsely chop nuts and spread evenly on baking sheet. Bake until lightly toasted, about 8 minutes. Remove from oven and let cool.

Switch to paddle attachment, if making by electric mixer, or use wooden spoon, if making by hand. Add oil, salt and nut flour to sponge and stir to combine. Beat on medium 1 minute. Add nuts and remaining bread flour, 1/2 cup flour at a time, until soft, shaggy dough that clears sides of bowl is formed.

Turn dough out onto lightly floured work surface and gently knead until smooth and springy, about 1 minute to smooth out dough if made by mixer, or 3 minutes if made by hand, adding only 1 tablespoon of flour at a time as needed to prevent sticking. Dough should be moist and soft, yet hold its shape. Place in greased, deep container and turn once to coat top. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.

Line baking sheet with parchment or grease two 8 1/2-by-4 1/2-inch loaf pans. Turn dough out onto work surface and divide into 2 or 3 equal portions. Shape into 3 rounds or 2 pan loaves. Place on baking sheet or in loaf pans. Cover loosely with plastic wrap and let stand at room temperature to rise until double, about 45 minutes.

Twenty minutes before baking, adjust oven rack to center and preheat oven to 375 degrees. Bake 35 to 40 minutes, or until loaves are golden brown and bottoms sound hollow when tapped. Remove from pans to cool completely on rack before slicing.

To make dinner rolls:

After first rising, divide the dough into 4 equal portions. Cut each portion into 5 equal portions and roll each into a ball. Place balls 1 inch apart on prepared baking sheet. Press each with your palm to flatten. With clean kitchen scissors dipped in flour, make 4 evenly spaced cuts around the edge of each roll almost to the center. The rolls should stay connected in the center and will be shaped like a Maltese cross. Cover loosely with plastic wrap and let rise at room temperature until almost double, about 30 minutes. Bake at 375 degrees for about 15 minutes. Serve warm. Makes 20 dinner rolls.

PARISIAN PLETZEL    Back to Top

This Parisian version of a Bialystoker tsibele (onion) pletzel, also called onion zemmel, onion pampalik, or onion board, is very similar to an Italian focaccia. Try this flat bread sprinkled with rosemary, and you will see how very close it is.

1 cup lukewarm water

1 scant tablespoon (1 package) active dry yeast

4-5 cups unbleached all-purpose flour

2 large eggs

1/4 cup plus 2 tablespoons vegetable oil

1 scant tablespoon sugar

2 teaspoons salt

1/2 cup cold water

1 medium onion, diced (about 3/4 cup)

2 tablespoons poppy seeds

Kosher salt

Mix the water with the yeast in a large glass bowl. Add 4 cups of the flour, the eggs, 1/4 cup of the oil, the sugar, and the salt to the yeast mixture. Stir well, then turn the dough out onto a work surface and knead for about 10 minutes, or until smooth, adding more flour if necessary. Let the dough rise, covered with a towel, for 1 hour in a greased bowl. You can also leave the dough in the refrigerator for several hours or overnight.

Preheat the oven to 375° and grease 2 cookie sheets.

Divide the dough into 8 balls and roll or flatten them into rounds about 5 inches in diameter. Place 4 pletzel on each cookie sheet and gently press down the centers. Brush with water and sprinkle each with about 2 tablespoons diced onions leaving a 1/2-inch border. Drizzle the remaining 2 tablespoons vegetable oil over the onions and sprinkle with the poppy seeds and some kosher salt. Let sit for 15 minutes, uncovered.

Bake the pletzels for 20 minutes, switching from top to middle rack after 10 minutes, or do them in 2 shifts on the middle rack. Then stick them under the broiler for 1 minute, keeping a sharp eye on them, to brown the onions. If you don't have a broiler, raise the heat to 550° and put each sheet on the top rack for 2 minutes or so. Makes 8

PASTA & WALNUT FRUIT SALAD    Back to Top

8 ounces shell macaroni, uncooked

8 ounces plain lowfat yogurt

1/4 can frozen orange juice concentrate, thawed

15 ounce canned mandarin oranges, drained

1 cup red seedless grapes

1 cup seedless white grapes

1 cored, diced red apple

1/2 cup celery, sliced

1/2 cup walnut halves

lettuce, for garnish

strawberry, for garnish

Cook pasta according to package directions. Chill in cold water and drain well. Blend orange juice concentrate and yogurt well. Toss mixture with remaining ingredients and

pasta. Cover and chill thoroughly. Serve on a bed of lettuce. Garnish with fresh strawberries.

PUMPKIN DUMPLINGS    Back to Top

Dumpling Ingredients:

1 3/4 cups All-purpose Flour

1 cup Pumpkin Puree

1/2 tsp. Salt

1/4 tsp. ground Nutmeg

Nonstick cooking spray

Water to cook the Dumplings

1/3 cup Parmesan Cheese, grated

1/4 tsp. Paprika

1/4 tsp. freshly ground Black Pepper

Sauce:

1 Tbs. Butter or Margarine

2 Tbs. All-purpose Flour

2 Tbs. Dry White Wine or Apple Juice

10-oz. can Chicken Broth

To prepare dumplings, blend together the flour, pumpkin puree, salt, and nutmeg in a large mixing bowl. Stir well to form a smooth dough. Turn the sticky dough out onto a

lightly floured surface.

Roll and shape the dough into a 12-inch-by-3-inch rectangle, about 1/2-inch thick. Cut lengthwise into 6 strips, each about 1/2-inch wide, then cut each strip into pieces about an inch long. Press each piece of dough with a lightly floured fork to make indentations. Place dumplings on a lightly floured baking sheet; set aside.

Preheat the oven to 450 degrees. Spray a 13-inch-by-9-inch baking dish with nonstick cooking spray; set aside.

Bring the water to a boil in a large soup pot. Add about half of the dumplings and cook for at least 3 minutes, or until they float to the top of the pot. Remove the cooked dumplings with a slotted spoon, and place in a colander to continue draining while you repeat the cooking process with the remaining dumplings.

Place dumplings in the prepared baking dish. Meanwhile, prepare the sauce by melting the butter or margarine in a saucepan over medium heat. Stir in the flour and cook for half a minute. Add the wine or apple juice and the chicken broth. Bring the sauce to a boil, then reduce the heat to simmer for about 5 minutes, or until thickened; stir in the salt. Remove from the heat to cool a bit before pouring over the dumplings in the baking dish. Sprinkle the sauce-covered dumplings with the Parmesan cheese, paprika, and pepper. Bake for 15 minutes or until thoroughly heated. Serve warm. Tip: To prepare your pumpkin dumplings ahead of serving time, keep them separate from the sauce. Slightly reheat the sauce and pour it over the room-temperature dumplings just before baking.

PUMPKIN RISOTTO WITH HAM    Back to Top

2 cups fresh Pumpkin, peeled and cut into 1/2-inch cubes

3 cups Chicken Broth or Ham Stock

1 Tbs. Olive Oil

2 cups Onion, finely chopped

1 large clove Garlic, minced

1 cup uncooked Arborio Rice (or other short-grain rice)

1/4 cup Dry White Wine

2 Tbs. Romano or Parmesan Cheese, grated

2 Tbs. fresh Parsley, minced

1/4 tsp. Salt

1/4 tsp. White Pepper

1/4 cup lean Ham, very thinly sliced and chopped (about 1/4 cup)

In a vegetable steamer, cook the pumpkin cubes for about 15 minutes or until tender; set aside. Meanwhile, in a medium saucepan, bring chicken broth or ham stock to a simmer but do not boil. Keep warm over low heat.

Warm the olive oil in a heavy skillet over medium-high heat until hot. Add the onion and garlic and sauté until tender, about 5 minutes. Add the uncooked rice and sauté for about a minute more. Add the wine and continue to cook until the liquid is nearly absorbed, stirring frequently. (For a non-alcoholic substitute, use a mixture of half water and half apple juice.)

Add the warm broth or stock about a half-cup at a time, stirring with each addition. Continue to cook the rice for about 20 minutes, stirring frequently.

Stir in the steamed pumpkin and cook for a few minutes more to warm the pumpkin thoroughly. Remove the skillet from the heat and stir in the grated cheese, parsley,

salt, white pepper, and ham. Serve immediately. Serves 6

RICE CON QUESO    Back to Top

Vegetable cooking spray

1/2 cup chopped onion

1/2 cup chopped green pepper

1 cup water

1 can (14 1/2 oz) no-salt-added whole tomatoes, undrained and chopped

1 cup long grain rice, uncooked

1 can (4 oz) chopped green chilis, drained

2 tbs minced fresh cilantro

1/2 cup shredded reduced-fat Monterey Jack cheese

Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion and green pepper; sauté until tender. Transfer mixture to a large saucepan. Add water and tomatoes, stirring well; bring to a boil. Stir in rice and chilis; bring to a boil. Cover, reduce heat, and simmer 20 to 30 minutes or until rice is tender and liquid is

absorbed. Stir in cilantro. Transfer rice mixture to a serving bowl and sprinkle with cheese. Serves 12.

ROASTED PEPPER AND BEEF BAKE    Back to Top

1-1/2 pounds ground beef or pork

1 large onion, chopped

2 cloves garlic, minced

1 15-ounce can tomato sauce

2 teaspoons dried basil, crushed

2 teaspoons dried oregano, crushed

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 cups frozen loose-pack hash brown potatoes

1 12-ounce jar roasted sweet red peppers, drained and cut into strips

4 ounces feta cheese, crumbled

1/3 cup grated Parmesan cheese

Fresh oregano sprigs (optional)

Cook ground beef or pork, onion, and garlic in a large skillet till meat is brown; drain off fat. Stir in tomato sauce, basil, oregano, cinnamon, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg; bring to boiling. Reduce heat, cover, and simmer for 10 minutes, stirring occasionally. Spread meat mixture in a 3-quart rectangular baking dish. Sprinkle with hash brown potatoes. Top with roasted peppers. Cover with foil and refrigerate for up to 2 days. To serve, bake, covered, in a 350 degree F oven for 40 minutes. Uncover; sprinkle with feta and Parmesan cheeses. Bake, uncovered, about 10 minutes more or till potatoes are tender. If desired, garnish with oregano sprigs. 8srv

SHAMROCK SANDWICHES    Back to Top

8-oz. package Cream Cheese, softened

1/4 cup Mayonnaise

2 Tbs. prepared Dijon Mustard

3 oz. thinly sliced Pastrami, chopped

2 Tbs. Red Onion, minced

1/4 tsp. Salt

2 Tbs. fresh Dillweed, chopped

1 lb. sliced Rye Bread

Special Utensil: 2-inch Shamrock-shaped Cookie Cutter

In a mixing bowl, blend together the cream cheese, mayonnaise, and Dijon mustard.

Add the chopped Pastrami, red onion, salt, and most of the fresh dill, reserving a few bits of the dill for garnishing each sandwich. Thoroughly blend the sandwich spread, making sure the ingredients are evenly distributed throughout the cream cheese.

Meanwhile, use the shamrock cookie cutter to cut two shamrocks from each slice of bread until you have 32 shamrock-shaped pieces. Spread about one tablespoonful of the sandwich mixture on 16 shamrock bread slices. Top with the other 16 pieces of bread, and garnish with a dab of Dijon mustard and a small sprig of dill weed before serving.

SHAMROCK SUGAR COOKIES    Back to Top

(SUGAR COOKIE MIX)

Makes about 4 dozen per batch

Dry Mix Ingredients:

5 cups All-purpose Flour

3 cups Confectioner's Sugar

2 tsp. Baking Soda

2 tsp. Cream of Tartar

Wet Ingredients:

1 cup Butter, softened

1 large Egg

1 tsp. Vanilla Extract

1/2 tsp. Almond Extract

In a large mixing bowl, sift together the flour, confectioner's sugar, baking soda, and cream of tartar. Store the dry ingredients in an airtight container for up to 6 months.

You'll have enough dry mix to prepare two batches of about 48 cookies each, by blending 4 cups of the dry mix with the wet ingredients as given in the recipe. In a mixing bowl, cream the butter. Blend in the egg and the vanilla and almond extracts. Add 4 cups of the dry cookie mix to the bowl gradually, as you continue to blend the mixture well. Refrigerate the cookie dough for at least 2 hours prior to rolling, cutting, and baking. The Kitchen Staff recommends that your break out that 2-inch shamrock

cookie cutter used in the previous recipe, and prepare some St. Patrick's Day cookies.

Working on a clean, lightly floured surface, roll out the chilled cookie dough until it's an even 1/8-inch thick. Dip the cookie cutter in flour to prevent sticking, and cut your cookies, placing them about an inch apart on an ungreased baking sheet as you work.

If you are not planning to ice the cookies, now would be a great time to sprinkle a bit of green colored sugar over the center of each shamrock cookie. Bake in a pre-heated 375-F degree oven for 8 to 10 minutes, or until the edges are lightly browned. Let the cookies firm slightly on the baking sheet before removing to a rack to cool completely.

Kitchen Staff Tip: This is a great recipe for fundraisers and bake sales. Simply place 4 cups of the dry mix in an airtight bag or jar. Attach a copy of the recipe with a bit

of colored ribbon. You may include a cookie cutter as part of the deal. Also makes for great door prizes at baby and wedding showers. Tip: If you skipped the green-colored sugar and opted to ice the cookies, simply combine 1 cup of confectioner's sugar with 3 to 5 tablespoons of water and a few drops of green food coloring, to finish your St. Patrick's Day Shamrock Cookies in style.

SHERRY VINEGAR BRAISED CHICKEN WITH APPLES    Back to Top

Serves 4

1 (4-pound) chicken, skinned and cut into 8 pieces

Salt and pepper to taste

1/2 tablespoon olive oil

1 medium onion, peeled and sliced 1/2-inch thick

1 medium carrot, peeled and sliced 1/2-inch thick

6 sprigs fresh thyme

2 bay leaves

1 cup dry white wine

1 cup fat-free chicken broth

2 tablespoons honey

1 cup sherry vinegar

1 teaspoon unsalted butter

3 medium green apples (Granny Smith or Pippin), peeled, cored and thinly sliced

2 tablespoons Italian parsley, chopped

Preheat oven to 375 degrees. Salt and pepper chicken. Heat heavy skillet for 5 minutes over medium heat. Add olive oil. Brown chicken well on both sides. Arrange chicken in single layer in 4-quart casserole. Remove excess fat from pan and add onion, carrot, thyme and bay leaves; sauté 5 minutes, stirring occasionally.

Pour wine and broth into vegetables, scraping bottom of pan with spoon. Pour mixture over chicken. Bring chicken to simmer on top of stove, cover casserole and bake 20 minutes. Remove chicken breasts and place on a platter loosely covered with foil. Bake remaining chicken 20 more minutes, until cooked through. Add rest of chicken to platter. Pour braising liquid and vegetables into heavy pot. Add honey and vinegar, and reduce over high heat for about 30 minutes, until volume is reduced by about 3/4.

Meanwhile, melt butter in saucepan over medium heat. Add apples and cook 10 minutes, until just tender. When cooking liquid is reduced, strain over apples and bring to a simmer. Pour apple and sauce mixture over chicken, sprinkle with parsley and serve.

SHRIMP BAKE    Back to Top

1 cup butter or margarine, melted

3/4 cup lemon juice

3/4 cup Worcestershire sauce

1 tablespoon salt

1 tablespoon coarsely ground pepper

1 teaspoon dried rosemary

1/8 teaspoon ground red pepper

1 tablespoon hot sauce

3 garlic cloves, minced

2 1/2 pounds unpeeled large or jumbo shrimp

2 lemons, thinly sliced

1 medium onion, thinly sliced

fresh rosemary sprigs

Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2-inch

baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs. YIELD: 6 SERVINGS

SLOW-COOKED BEEF BOURGUIGNON    Back to Top

3 lbs beef sirloin steak, 1/2-inch thick, trimmed and cut into 1/2-inch pieces

11/2 cup all-purpose flour

4 slices bacon, diced

2 medium carrots, diced

8 small new red potatoes, cut into quarters

8 to 10 mushrooms, sliced

20 to 24 fresh pearl onions

3 cloves garlic, minced

1 bay leaf

1 tsp dried marjoram

1/2 tsp dried thyme

1/2 tsp salt

Ground black pepper to taste

2-1/2 cups Burgundy wine or beef broth

Coat beef with flour, shaking off excess; set aside. Cook bacon in large skillet over medium heat until partially cooked. Add beef; cook until browned. Remove beef and bacon with slotted spoon. Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt, pepper, beef and bacon mixture, and wine (or beef broth) in slow cooker. Cover and cook on Low setting 8 to 9 hours or until beef is tender. Discard bay leaf before serving. Serves 10.

SPAGHETTI WITH GREEN BEANS AND HAZELNUTS    Back to Top

1 teaspoon olive oil

1 small onion, chopped

2 cups green beans, cut about 2 inches long

2 cups water

6 ounces spaghetti

1 tablespoon butter

1/2 cup chopped hazelnuts

1/4 cup grated Parmesan cheese

Salt and freshly grated pepper

Heat medium skillet over high heat. Add oil and heat 30 seconds. Add onion and cook until golden, 3 to 5 minutes. Add beans. Toss. Add 2 cups water. Reduce heat to medium and cook, uncovered, until green beans are tender and water has evaporated, about 45 minutes. Set aside. Cook spaghetti in boiling salted water according to package directions. While spaghetti cooks, melt butter in small pan. Add nuts and saute over medium heat until golden, 3 to 4 minutes. Add nut mixture to drained cooked spaghetti and to green beans. Toss well. Sprinkle with cheese, and salt and pepper to taste. Serve immediately. Serves 2

SPARKLING GRAPE FREEZER JELLY    Back to Top

10 cups Sugar

24 ounces Frozen Grape Juice Concentrate -- (2- 12 oz. cans)

4 cups Lemon-Lime Soda

1 cup Water

2 packages Fruit Pectin

In a large bowl, stir together sugar and grape juice concentrate. Add lemon-lime soda and stir well. In a small saucepan, heat water and pectin to boiling, stirring constantly. Boil for one minute. Blend hot pectin water into grape juice mixture and let sit for 3 minutes. Fill containers as desired, and cover each container with it's lid. Let jelly sit at room temperature for 24 hours or until set, then place into freezer for storage. Jelly may be refrigerated if it will be used within a 3 week period of time.

STEAK DIANE    Back to Top

1 1/2 pounds top sirloin steak, cut 1/2-inch thick

Seasoned Salt to taste

Seasoned Pepper to taste

2 tablespoons butter

1/2 teaspoon dry mustard

1/4 cup chopped green onion

2 tablespoons butter

1 tablespoon Worcestershire sauce

3 tablespoons dry Sherry wine

1/4 teaspoon Garlic Powder

1 tablespoon chopped parsley

Cut steak into 4 serving portions and pound to 1/4-inch thickness. Sprinkle lightly with Seasoned Salt and Seasoned Pepper. In large heavy skillet, melt 2 tablespoons butter

and stir in mustard. Add onion and as many steaks as will fit in pan. Quickly brown and transfer to heated plate. Repeat with remaining steaks. To pan juices, add remaining

2 tablespoons butter, Worcestershire sauce, Sherry and Garlic Powder with Parsley. Cook over high heat until slightly thick. Stir in parsley and pour sauce over steaks.

Serve with new potatoes, Bibb lettuce salad and broiled tomatoes. Serves 4

SUGAR COOKIE SUCKERS    Back to Top

2/3 cup Vegetable Shortening

3/4 cup Sugar

1 1/4 tablespoons Milk

1 teaspoon Vanilla

1 Egg

2 cups Flour

1 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

24 Flat Popsicle Sticks -- wooden

Assorted decorations -- choc. chips, candy

-- raisins, etc.

Cream vegetable shortening, sugar, milk and vanilla in large bowl with an electric mixer until well blended. Add egg and mix well. Combine flour, baking powder and salt in another bowl, then add to creamed mixture. Cover and refrigerate for several hours or overnight. Pre-heat oven to 375 degrees F. Shape dough into 1-1/2 inch balls. Push ice cream sticks into the centers of the dough balls. Place dough 'suckers' about 3 inches apart on an ungreased baking sheet. Flatten to 1/2 inch with the bottom of a large glass drinking glass which has been dipped into sugar. Decorate as desired. Be sure to press decorations into dough so they won't fall off after baking. Bake at 375 degrees F for 8 to 10 minutes. Cool on baking sheet 2 minutes, then remove to cooling racks. Variation: Flatten dough balls with a greased, flat spatula instead of glass

dipped into sugar. To 'paint' cookie 'suckers' mix one egg yolk and 1/4 teaspoon water. Divide evenly into 3 small cups. Add 2 to 3 drops different food colors to each cup. Stir. Use water color brushes to paint cookies before baking. Decorate if desired and bake as directed above.

SUNRISE CAKE    Back to Top

1 box yellow cake mix

1 11-ounce can mandarin oranges with juice

1 8-ounce can crushed pineapple with juice

3/4 cup oil

4 eggs, beaten with a fork

frosting:

1 8-ounce container Cool Whip

1 3.4-ounce box instant vanilla pudding, dry

1 11-oz can mandarin oranges, drained, chopped save 10 whole segments for grnsh.

1 8-ounce can crushed pineapple with juice

Grease and flour 3 8-inch cake pans. Mix cake ingredients with electric beater for 2 minutes until smooth. Pour batter in equal amounts into the 3 cake pans. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Remove cakes from pans and cool completely.

Mix the frosting ingredients well and frost the top only of a cake layer. Add the next layer and frost it, then add the final layer and frost it. Arrange the whole orange segments in a circle near the edge of the top layer. Serve at room temperature or chilled.

WILD TURKEY PORK CHOPS    Back to Top

WITH CIDER-GLAZED APPLES AND ONIONS

marinade:

1 tablespoon brown sugar

1/2 cup apple cider

1 1/2 teaspoons Dijon mustard

2 tablespoons Wild Turkey whiskey

1 teaspoon grated lemon rind

1/8 teaspoon red chili flakes

2 tablespoons cider vinegar

1/4 teaspoon dry rubbed sage

chops:

4 thick-cut (1- to 1 1/2-inch) pork chops, such as loin chops

2 tablespoons olive oil

1/2 teaspoon salt

1 medium Granny Smith apple, with skin, cored and thinly sliced

3/4 cup thinly sliced red onion

3 tablespoons Wild Turkey whiskey

Fresh sage leaves for garnish, optional

To prepare marinade, place in large zip-top bag brown sugar, cider, mustard, whiskey, lemon rind, red chili flakes, vinegar and sage. Add pork chops. Seal bag, then shake around to distribute marinade. Refrigerate at least 30 minutes or up to 4 hours.

When ready to cook, remove pork chops from marinade and reserve marinade.

Heat 1 tablespoon olive oil in large nonstick pan over high heat. Season pork chops on each side with salt, place in pan and brown well on each side, 3 to 4 minutes per side. Place pan of pork chops in oven and continue cooking at 375 degrees 14 to 17 minutes, depending upon cut of chops. Start checking chops after about 12 minutes and cook until just done throughout. When chops are done, remove them to platter and keep warm. Meanwhile, pour any juices from chop pan into reserved marinade. Place pan back on stove and heat remaining 1 tablespoon olive oil over medium-high heat. Add apple and onion and cook, stirring often, until slightly browned and tender, about 5 minutes. Add Wild Turkey and marinade-pan juice mixture, then increase heat to high and cook until almost all liquid is reduced, about 1 minute. Remove from heat. Adjust seasoning with additional salt and pepper, if needed, then serve spooned over chops. Garnish with fresh sage leaves. Makes 4 servings.

ZUCCHINI BEEF AND BOW-TIES    Back to Top

2 teaspoons olive oil

1 medium onion, peeled and finely chopped

2 medium cloves garlic, peeled and minced

1 1/4 pounds lean ground beef

1 teaspoon dried oregano, divided use

1 teaspoon dried basil, divided use

2 cups beef or chicken broth, canned is fine

1/4 teaspoon crushed red pepper flakes

4 medium plum tomatoes, or 2-3 larger tomatoes, cored and coarsely chopped

1 1/2 cups bow-tie pasta

2 small zucchini, or another summer squash, diced in 1/2-inch pieces

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh basil

1/4 cup grated Romano or Parmesan cheese

Put olive oil in a large non-stick skillet and over medium-low heat. Add onion and garlic; sauté until softened, about 7 minutes. Add beef and 1/2 teaspoon each oregano and basil; break beef up with a spatula. Cook until no longer pink. Remove beef and onions from skillet with a slotted spoon. Pour off fat and return skillet to stove.

Pour broth into pan, adding remaining oregano and basil, crushed pepper flakes, tomatoes and uncooked pasta. Bring to a boil, reduce heat to simmer, cover and cook 15 to 20 minutes, or until pasta is tender. Stir occasionally to keep pasta from sticking. Add squash and cook, uncovered, 3 minutes. Return beef to pan and stir a couple of minutes to blend flavors. Season with salt, pepper and basil. Sprinkle with cheese and serve. Serves 4 - 6

ZUCCHINI BREAD    Back to Top

Makes 1 regular loaf or 4 mini-loaves

3 eggs, beaten

1 cup oil

2 cups sugar

2 cups grated zucchini

3 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons cinnamon

1/4 teaspoon baking powder

3/4 teaspoon nutmeg

Nuts, optional

Preheat oven to 325 degrees. Grease and flour 1 loaf pan or 4 mini-loaf pans. Mix all ingredients until well blended. Pour batter into pan. Bake at 325 degrees for 1 hour (loaf pan) or 25 minutes (mini-pans). Allow to cool before removing from pan. Store in airtight container.

ZWETSCHGENKUCHEN    Back to Top

(Southern German and Alsatian Italian Plum Torte)

This torte is served traditionally at the high holidays in early fall, when small blue Italian plums are in season. In southern Germany and Alsace the pie was made from zwetsche, a local variety of these plums. My aunt Lisl always used to make a murbeteig crust (a short-crust butter cookie dought) for this tart, and sliced each Italian plum into four crescent shapes. She lined the tart with breadcrumbs and then apricot preserves, which protected the dough during baking, leading to a crispy crust. She went light on the cinnamon, a spice she felt was overused in this country. (I agree with her.) My aunt's results, simple to prepare, were simply delicious.

1 cup unbleached all-purpose flour

dash of salt

1/4 cup sugar

1/2 cup (1 stick) unsalted butter or parve margarine

1 large egg yolk

2 teaspoons dried breadcrumbs

1/3 cup apricot preserves

1 tablespoon brandy

2 pounds Italian plums

1/2 teaspoon cinnamon

Confectioners' sugar

To make the crust using a food processor, fitted with a metal blade, pulse the flour, salt, and 1 tablespoon of the sugar together. Cut the butter or margarine into small pieces, add to the bowl, and process until crumbly. Add the egg yolk and process until a ball is formed, adding more flour if necessary.

To make the dough by hand, use your fingers or a pastry blender to work the butter or margarine into the flour, salt, and 1 tablespoon sugar until the mixture resembles coarse breadcrumbs. Add the egg yolk and work the dough into a ball.

Remove the dough from the bowl, dust with flour, and pat into a flattened circle. Cover with plastic wrap and refrigerate for at least a half hour. When you are ready to make the crust, dust your hands and the dough with flour. Place the dough in the center of a 9-inch pie plate and with your fingers gently pat in out to cover the bottom and go up the sides.

Preheat the oven to 400°F.

Prick the crust with the tines of a fork in several places and prebake the crust on the middle rack for 10 minutes. Remove the crust from the oven and let it cool slightly. Turn the oven down to 350°F.

Pit and cut the plums into fourths. Sprinkle the breadcrumbs on the dough, then spoon the apricot preserves on top and drizzle with the brandy. Place the plum quarters on the crust in a circle so that each overlaps the next and they eventually form a spiral into the center. Sprinkle with cinnamon and the remaining sugar. (At this point, if you wish, you can wrap and freeze the tart, to bake it later. Just remove the pie from the freezer one hour before baking.)

Place the tart in the oven and bake about 30 to 40 minutes or until the crust is golden brown and the plums are juicy. Remove from the oven. Just before serving, sprinkle with confectioners' sugar. Makes 6 to 8 servings.