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

APPLE DUMPLINGS 03

BAMS 03

BASIC STIR FRY 04

BEEF AND SWEET CARROT CASSEROLE 05

BEEF STEAKS JAMAICAN WITH MANGO SALSA 06

BLACKBERRY COBBLER 07

BREADED BARTLETT PEAR SALAD 07

BREAKFAST POCKETS 08

BUTTER AND TOMATO SAUCE 09

CANNED HOT PEPPERS 09

CARROT TSIMMES 10

CHINESE FRIED RICE 10

CHOCOLATE CAKE 11

CHOCOLATE CHUNK COOKIES WITH WALNUTS 12

CHOPPED SALAD 12

CORN RELISH WITH SWEET RED AND GREEN 13

COUNTRY STYLE CHILI SAUCE WITH HOT 14

CRANBERRY KETCHUP 15

CRANBERRY PECAN CAKE 15

DATE NUT CHOCOLATE CHIP COOKIES 16

ENGLISH TOFFEE 17

FOUR CHEESE PENNE PASTA 17

FRENCH BREAD PUDDING SOUFFLE 18

FRESH APPLE QUICHE 19

FRIED ICE CREAM 19

GRILLED BACON AHI TUNA WRAP 20

GRILLED FLANK STEAK 21

HOMEMADE CHICKEN NUGGETS 21

ITALIAN MACARONI AND CHEESE 22

KITCHEN TOOLS INFORMATION 22

LEMON AND HERB ROASTED CHICKEN 24

LEMON BASIL PASTA SALAD 25

LENTIL SALAD 25

MACARONI SALAD 25

MEDITERRANEAN GRATIN 25

MOROCCAN CHICKEN WINGS 26

NEW MEXICO RED CHILI SAUCE 27

OATMEAL BROWNIES 27

PEANUT BUTTER BARS 28

PEANUT BUTTER COOKIES II 28

PEANUT BUTTER COOKIES III 29

PORK STIFADO IN FOIL 29

PRAWNS AND BEAN THREAD IN CLAY POT 30

PROVENAL CHICKEN WITH WARM CORN SALAD 30

QUINOA PINE NUT PILAF 31

RASPBERRY CHEWS 32

RICE PILAF I 33

SAUSAGE LASAGNA 33

SHANGHAI NOODLES WITH CHILI GINGER 34

SPICY CHICKPEAS WITH GINGER 34

SPICY COLD SOBA NOODLES 35

SPICY SHRIMP AND SNOW PEAS 35

SUMMER SAUSAGE CASSEROLE 36

SUMMER SPREAD 37

SWEET POTATO AND PINTO BEAN CHILI 37

SWEET SYMBOLS FOR JEWISH NEW YEAR 38

TORTILLA CRUNCH SANDWICH 39

TWO TOMATO SALSA 39

WILD RICE SOUP 40

ZUCCHINI INFORMATION 40

ZUCCHINI TOMATO AND BASIL FRITTATA 41

APPLE DUMPLINGS

Make your favorite soda biscuit recipe.

2 cups flour,

1 Tablespoon baking powder

dash of salt

3 tablespoons of SUGAR

1/3 cup oil

2/3 cup milk

Make as usual with all dry ingredients mixed and then add wet. Roll out as pie dough. Place cut and sugared apples on top of biscuit dough. Sprinkle cinnamon as you like it and roll up like a pin wheel. Slice in 1 inch slices (more or less). Place in greased pan and pour regular apple dumpling syrup over them.

Syrup

1 cup water

1//2 cup sugar

2 tablespoons butter

1/2 teaspoon cinnamon

Bring to a boil on the stove and cook a couple of minutes. I like to add little hot cinnamon candies--a few like 5 or 6 that gives more flavor and makes a pretty color. I usually cook just until candy melts over low heat. These can be frozen. Bake a couple of minutes and then freeze. When taking out of freezer, let defrost a little, then bake until lightly browned; bake at 375 degrees for a few minutes.

BAMS

Makes 12 servings

Great as an after-school snack or special treat at a kids party. To save

time, make the topping ahead and store in the refrigerator.

7 slices bacon

1/2 cup diced onion

1/2 cup diced ham

1/2 pound mushrooms, diced (about 3 cups)

1/2 cup grated swiss cheese

2/3 cup grated parmesan cheese

1 cup mayonnaise

6 English muffins, sliced in half

Butter

Cayenne pepper and paprika

Fry bacon at medium heat until crisp. Remove and drain, leaving 1 teaspoon of drippings. Break bacon into 1/4 -inch pieces. Saute onions 1 minute in bacon drippings. Add ham and cook 1 minute more. Add mushrooms and cook until mushrooms begin to brown. Remove and cool. In a large bowl, combine bacon, onion, ham, mushrooms, cheeses and mayonnaise.

Preheat oven to 400 degrees. Butter the 12 muffin halves, then spread mixture on each muffin. Place muffins on a cookie sheet and bake 15 minutes. Remove and serve with a dash of cayenne pepper and paprika on top.

BASIC STIR FRY

1 boneless chicken breast half (see Note)

1 clove garlic

1/2 cup thinly sliced onions

1 cup thinly sliced celery

1/2 cup thinly sliced mushrooms

1 cup snow peas

1 cup thinly sliced green pepper

3 tablespoons vegetable oil

2 tablespoons soy sauce

1/2 cup chicken broth

Remove skin from chicken breast half and thinly slice chicken. Crush garlic with side of knife. Peel away and discard papery skin. Here's how to prepare the vegetables:

Onion: Cut in half, peel off brown, papery skin from one half, and put it, cut side down, on the cutting board. Trim off ends and slice crossways. Repeat with remaining half if more onion is needed.

Celery: Trim off leaves and discolored part of base from 2 or 3 well-washed stalks. Slice.

Mushrooms: Clean by wiping with damp paper towel. Slice discolored part from stem end. Place stem up on cutting board and slice.

Snow peas: Trim off stems. If desired, peel off and discard the string that runs along the straight side of each pod. Leave whole.

Green pepper: Slice in half, from stem end to base. Use your fingers to remove stem, white core and seeds. Slice pepper.

Heat 1 1/2 tablespoons of oil in wok or skillet. Add garlic. Stir a few times. Add chicken and cook, stirring, about 2 minutes. Add soy sauce, cook briefly and remove chicken from pan. Heat remaining oil in pan until hot, add vegetables a handful at a time and

stir-fry to coat with oil. Add snow peas last and cook 1 or 2 minutes until peas have turned a bright green. Stir in chicken broth (you may use bouillon made from a cube) and heat, return chicken to pan and cook 2 minutes more. Serve over rice or noodles.

Variations: Use 1/4 pound beef -- round steak will do fine -- or a slice of smoked ham.

A small can of shrimp or 1/4 pound cooked shrimp from the meat counter is wonderful but can be expensive. Firm tofu works well, too, but add it after the vegetables have started to cook so it doesn't break up too much.

Try any assortment of vegetables that catches your fancy. Broccoli, cauliflower, asparagus, bok choy and napa cabbage are good choices. Try adding a couple of slices of fresh ginger with the garlic, but remember to remove it before serving.

Tip: If you're in a rush or just don't want to buy a lot of different vegetables that you may not use up later, take a shortcut by buying your vegetables already cut up at the salad bar. It costs more than chopping your own, but it's still far more economical than take-out food.

Note: The boneless chicken breast pieces in the markets are actually half (one side) of a chicken breast. For this recipe, you need one piece, or one chicken breast half.

BEEF AND SWEET CARROT CASSEROLE

WITH DUMPLING (TSIMMES MIT HALKE)

2-pound slice of brisket, cut into 1 1/2-inch cubes

3 pounds carrots, peeled and diced

2/3 cup light corn syrup, golden syrup

1/4 teaspoon white pepper

2 teaspoons sea salt

1 tablespoon cornstarch

1 1/2 pounds potatoes, peeled and cut in large dice

For the dumpling:

1/3 cup margarine

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

4 to 5 tablespoons water

Trim most excess fat off the meat, leaving a thin edging. Put carrots and meat into large pot and barely cover with hot water. Add 2 tablespoons syrup, the pepper and 1/2 teaspoon salt. Bring to boil, reduce heat and simmer 2 hours. Skim, or if possible, chill overnight, so that most fat can be removed.

Preheat oven to 300 degrees.

Four hours before serving, make dumpling by combining flour, baking powder and salt and rubbing in margarine. Add water and mix to soft dough. Put dumpling dough in one piece in middle of large Dutch oven or stove-top casserole. Lift meat and carrots from cooking liquid with perforated spoon and arrange around it. (Without a dumpling, simply put meat and carrots into the casserole.)

Mix cornstarch with enough water to make a smooth cream, then stir into stock from carrots and meat. Bring to boil and pour over them. Arrange potatoes on top of meat, adding extra boiling water if necessary so that they are just submerged. Sprinkle with remaining 1 1/2 teaspoons salt and remaining syrup. Cover and bring to boil on top of stove, then transfer to oven for 3 1/2 hours. Uncover and taste, adding a little more syrup if necessary. Allow to brown, uncovered, for 30 minutes, then serve. The potatoes and dumpling should be slightly brown and sauce slightly thickened. Serve as a main dish or as a side dish to accompany roast meat and poultry.

Variations:

Add 1 cup tenderized prunes and/or 1 cup tenderized apricots when dish is cooked for the second time. You can also include 2 large sweet potatoes, peeled and cut in large dice, as well as white potatoes.

BEEF STEAKS JAMAICAN WITH MANGO SALSA

Makes 4 servings

This recipe calls for a beef cut -- chuck-eye steak -- that's new to the meat case.

1 1/2 pounds boneless beef chuck-eye steak, cut 1 inch thick (4 steaks)

Marinade:

2 tablespoons dry Caribbean jerk seasoning

2 tablespoons vegetable oil

1 tablespoon lime juice

Salt and pepper to taste

Salsa:

2 mangoes, diced

1/2 cup chopped green bell pepper

1 tablespoon chopped fresh cilantro

1 1/2 teaspoons dry Caribbean jerk seasoning

Place steaks in a re-seal-able plastic bag or glass dish. Combine 2 tablespoons jerk seasoning, oil, lime juice, salt and pepper; pour over steaks. Seal the bag or cover the dish and marinate in refrigerator for 1 to 6 hours, turning occasionally. Remove steaks from marinade and place on grid over medium coals. Grill 14 to 20 minutes for medium-rare (135 degrees F) to medium (145 degrees F), turning once.

To make salsa: While steaks are grilling, combine mangoes, green pepper, cilantro and 1 1/2 teaspoons jerk seasoning, tossing lightly. Serve steaks with salsa.

BLACKBERRY COBBLER

Makes 6 to 8 servings

This recipe could be made with other kinds of fruit, too, such as cherries, peaches, apples or apricots.

1 cup plus 1 tablespoon granulated sugar (divided; see note)

1 tablespoon cornstarch

1 cup water

4 cups fresh blackberries

Butter

Ground cinnamon

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons vegetable shortening or butter

1/2 cup milk

Preheat oven to 400 degrees.

In a saucepan, mix 1 cup sugar and cornstarch. Gradually stir in water and berries. Bring to a boil and boil 1 minute, stirring constantly. Pour into 1 1/2 -quart baking dish and dot with butter. Sprinkle with cinnamon. Combine flour, 1 tablespoon sugar, baking powder and salt in a bowl. Cut in shortening and blend with a pastry blender or your fingers until mixture has the texture of meal. Stir in milk. Drop batter by spoonfuls onto the hot berries. Bake 25 to 30 minutes. Serve warm. Note: Blackberries vary in sweetness. Taste the berry mixture once it'scooked and add more sugar, if needed.

BREADED BARTLETT PEAR SALAD

Lemon vinaigrette:

1/3 cup extra-virgin olive oil

1/4 cup freshly squeezed lemon juice

2 teaspoons chopped fresh parsley

1 clove garlic, minced

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper (or to taste)

Pear salad:

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground white pepper

1/4 teaspoon paprika

3/4 cup seasoned dry bread crumbs

1/4 cup extra-virgin olive oil

4 eggs, lightly beaten

4 ripe Bartlett pears, cored and quartered

2-4 cups vegetable oil for frying

6 ounces prosciutto, sliced very thin

4 cups mixed baby field greens

1-2 dashes aged balsamic vinegar (optional)

To make lemon vinaigrette: In large mixing bowl, combine olive oil, lemon juice, parsley, garlic, kosher salt and black pepper and whisk until well blended. Cover and refrigerate several hours to meld flavors.

To make pear salad: In small, shallow bowl, combine flour, salt, white pepper and paprika. Set aside. In another shallow bowl, toss bread crumbs with olive oil. Set aside.

Dredge pear quarters in seasoned flour, dip in beaten egg (drain off excess) and roll in crumb mixture (pears must be ripe for mixture to adhere).

Preheat oil in deep fryer to 350 degrees. Fry pears, 2 to 4 pieces at a

time, until golden. Drain on paper towels.

To serve: Whisk vinaigrette again and toss greens with half of dressing. Arrange prosciutto on 4 salad plates. Mound greens in center of plates and top with warm pear quarters. Drizzle remaining vinaigrette over salads and sprinkle with pepper. Add aged balsamic vinegar if desired.

BREAKFAST POCKETS

2 packages Active Dry Yeast -- (1 1/2 Tbs.)

1/2 cup Warm Water -- 110-115 degrees

3/4 cup Evaporated Milk -- warm 110-115 degrees

1/2 cup Vegetable Oil

1/4 cup Sugar

1 large Egg

1 teaspoon Salt

3 1/2 cups Flour

Filling

1 pound Sausage -- or bacon

1/2 cup Onion -- chopped

2 1/2 cups Hash Browns, frozen -- shredded, thawed

1/2 cup Mushroom pieces -- drained

7 large Eggs -- lightly beaten

3 tablespoons Milk, skim

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Garlic Salt

1 pinch Cayenne Pepper

3 cups Cheddar Cheese -- shredded

In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour, then beat until smooth. Add enough flour to make a soft dough (do not knead) Cover and let rise 1 hour. Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink. Add mushrooms to mixture, then drain any excess moisture/grease from mixture. Add the hash browns, eggs, milk and

seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese and keep warm. Punch dough down, then divide into 16 pieces. On a floured surface, roll each piece into a 6 or 7-inch circle. Top each with about 1/3 cup filling, then fold dough over filling and pinch the edges to seal. Place on ungreased baking sheets. Bake at 350 degrees F for 15-20 minutes or until golden brown.

To freeze: Place cooled, baked pockets onto a baking sheet and freeze for about one hour, or until hard. Transfer to labeled zip baggies, and freeze for 3 - 6 months. To re-heat, thaw in refrigerator overnight, and bake at 350 degrees F for 5 - 10 minutes or until warmed through, OR place individual pockets, wrapped in paper towels in the microwave, and cook on high heat for 2 - 3 minutes our until warmed through.

BUTTER AND TOMATO SAUCE

1 1/2 pounds ripe beefsteak tomatoes, peeled (see Note)

3/4 stick unsalted butter

6 shallots, peeled and chopped fine

3 tablespoons basil leaves

Salt and ground black pepper

1 pound fresh pasta

Basil leaves and freshly grated Parmesan cheese, to serve

Halve or quarter tomatoes, then using a teaspoon, remove seeds. Dice. Melt 4 tablespoons butter in large, heavy saucepan and gently saute shallots for 5 minutes or until softened. Add remaining butter and tomatoes and continue to saute gently for 5 to 8 minutes or until tomatoes begin to break down. Stir in basil leaves with seasoning to taste. Cover and remove from heat. Meanwhile, cook pasta in plenty of salted, boiling water for 1 to 2 minutes until al dente. Drain and add to tomato sauce. Toss lightly and serve immediately, garnished with extra basil leaves. Serve with freshly grated

Parmesan cheese. Note: To peel tomatoes, rinse them, then place them in a large heat-proof bowl. Cover with boiling water and let stand for 30 to 60 seconds, depending

on their ripeness. Drain, slit with a sharp knife, and peel away skins.

CANNED HOT PEPPERS:

2-6 oz tomato paste

2-6 oz water

2 tsp salt

1/2 C sugar

4 C. oil

2 C. vinegar

8 pounds hot peppers

mix ingredients & bring to a boil. Add peppers & boil 5 minutes. Pack into jars and cold pack (boiling water bath) 20 minutes.

CARROT TSIMMES

(HONEYED CARROTS)

1 1/2 pounds carrots, sliced

3 tablespoons goose fat, butter or light vegetable oil

Salt

Juice of 1 orange

1/4 teaspoon powdered ginger

2 tablespoons honey

In large, wide pan, saute carrots in fat, stirring and turning them over. Add rest of ingredients and water to cover. Simmer gently, covered, for 1/2 hour, or until carrots are tender. Remove lid towards end to reduce liquid to a shiny glaze.

Variations:

Omit ginger and orange, flavor with a pinch of nutmeg or a teaspoon of cinnamon, and add 2 tablespoons currants or raisins halfway through cooking.

For apple and carrot tsimmes, which can be served as dessert, add 1 diced apple and 1 teaspoon of cinnamon toward the end and cook until tender.

CHINESE FRIED RICE

When you have leftover rice, leave it uncovered overnight in the refrigerator and the next day it will be perfect for this recipe. You can serve fried rice as a one-bowl meal, or as a side dish with stir-fried veggies.

Don't substitute other oils for the peanut/corn/wok oil, or the oil may burn when added to the hot skillet. Short- or medium-grain white rice will work best, but if you want to use long-grain rice, be sure to cook it in a nonstick skillet to avoid clumping and sticking.

1 1/2 to 2 tablespoons corn oil, peanut, or wok oil

1 small onion, diced

1 carrot, diced

2 eggs

3 1/2 cups cold, cooked white rice, rather dry and crumbled into separate grains

1/4 cup cashews

1 cup frozen peas

1 teaspoon salt

1/4 cup thinly sliced green onion rings, white part and 2 inches of green part

3 to 4 tablespoons soy sauce

Heat a wok or a large, heavy skillet over high heat until hot enough for a drop of water to evaporate on contact. Add 1 1/2 teaspoons of the oil and swirl it to glaze the pan. Reduce the heat to medium-high, add the onion, and toss it in the oil for about 1 1/2 minutes. Add the carrots and cook for 1 minute, stirring constantly. Adjust the heat

as needed to avoid burning the veggies (but keep them sizzling), and add another 2 teaspoons of the oil. Break the eggs into the skillet with the carrots and onion, and scramble until they're thoroughly cooked, 1 to 2 minutes,

Drizzle a bit more oil into the pan to avoid sticking and add the rice. Toss the blend and heat through for 2 to 3 minutes. If the rice is extremely dry, add a little water and stir. When the rice is hot to the touch, add the cashews and peas and cook until they're heated through, about 2 minutes. Remove the pan from the heat and fold in the salt, green onions, and soy sauce. Serve immediately. Serves: 3-4

CHOCOLATE CAKE

Cake:

1 cup unsweetened cocoa powder

2 cups boiling water

2 3/4 cups sifted flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup butter, softened

1 cup sugar

4 eggs

1 1/2 teaspoons vanilla

Frosting:

1 12-ounce package chocolate chips

1/2 cup heavy cream

1 pound (4 sticks) butter, softened

3 cups powdered sugar

Preheat oven to 350 degrees. Generously grease and place parchment rounds on bottoms of two 9-inch cake pans. (To make rounds, set pan on piece of parchment paper. Use a pencil to trace around pan. Cut out circle.)

Combine cocoa and boiling water and beat until smooth. Cool completely.

Sift together flour, baking soda, salt and baking powder into a large bowl and set aside.

In another large bowl, cream together butter, sugar, eggs and vanilla until light and fluffy. Add 1/4 of the flour mixture and 1/4 of the cocoa mixture and mix. Continue adding both to main bowl until all are combined. Begin and end with the flour mixture.

Divide batter evenly between pans. Bake cakes 25 to 30 minutes or until cake springs back when gently touched in center.

Cool cakes on rack for 15 minutes. When you are able to hold cake pans, invert cakes onto a rack and continue to cool. When cakes have cooled completely, stack and frost them using frosting recipe.

To make frosting: Melt chocolate chips with cream in a saucepan or double-boiler over low heat. Cream together butter and powdered sugar until light and fluffy. Slowly pour in melted chocolate and continue to whip.

CHOCOLATE CHUNK COOKIES WITH WALNUTS

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1/2 cup (packed) golden brown sugar

1/3 cup sugar

1 large egg

1 teaspoon vanilla extract

1 2/3 cups all-purpose flour

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

14 ounces semisweet chocolate, coarsely chopped

1 cup coarsely chopped toasted walnuts

Powdered sugar

Beat first 3 ingredients in large bowl until light and fluffy. Add egg and vanilla and beat until blended. Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended. Stir in chocolate and walnuts. Refrigerate dough until firm, about 1 hour.

Preheat oven to 350 degrees. Line 2 heavy large baking sheets with parchment paper. Form dough into balls, using generous tablespoon for each. Place on sheets, spacing 2 inches apart. Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool for 5 minutes. Transfer cookies to racks and cool completely.

Sprinkle with powdered sugar. (Can be prepared ahead. Store in airtight container at room temperature 2 days or freeze up to 2 weeks.) Wrap in plastic to transport.

CHOPPED SALAD

For dressing:

1/4 cup Spanish olive brine (the liquid that olives are packed in)

2 tablespoons lemon juice

1/2 cup extra-virgin olive oil

1/2 teaspoon freshly ground pepper

2 teaspoons chopped salt-packed anchovies

For salad:

1 ripe tomato, diced

1/4 cup diced celery heart

1/4 cup diced English cucumber

1/4 cup diced fennel bulb

1/2 cup chopped Spanish olives

Salt to taste

1 head romaine lettuce, outer leaves discarded, ribs removed, and leaves torn into bite-

size pieces

1/2 cup baby arugula

1/2 cup treviso (a type of radicchio) or regular radicchio, chopped

Whisk together olive brine, lemon juice, olive oil, pepper and anchovies, and set aside at room temperature.

In large salad bowl, combine tomato, celery, cucumber, fennel and olives. Toss with 1/2 cup dressing and a dash of salt. Gently toss in romaine, arugula and treviso, and serve immediately.

CORN RELISH WITH SWEET RED AND GREEN PEPPERS

Makes about 5 pints

6 cups cooked yellow corn kernels (see note)

2 cups diced onions

1 cup chopped red bell peppers

1 cup chopped green bell peppers (or additional red bell peppers)

3/4 cup chopped celery

1 1/2 cups firmly packed light brown sugar

2 tablespoons pickling salt

2 tablespoons lightly packed dry mustard

2 teaspoons ground turmeric

1 1/2 teaspoons celery seeds

1/4 teaspoon cayenne pepper

2 1/2 cups cider vinegar

1/2 cup water

Wash 5 pint or 10 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs.

Combine the corn, onions, red and green peppers, celery, brown sugar, pickling salt, mustard, turmeric, celery seeds, cayenne, cider vinegar and water in a large pot (see note). Bring the mixture to a boil over medium-high heat, stirring occasionally. Lower the heat and simmer the mixture, partly covered, until it has thickened slightly, about 30 minutes; stir occasionally.

Ladle the hot relish into 1 hot jar at a time, leaving 1/4 -inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process half pints or pints in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet.) Note: For 6 cups corn, cook 10 to 12 ears fresh yellow corn in boiling water for 3 to 5 minutes, cool, and cut the kernels from the cobs. Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

COUNTRY STYLE CHILI SAUCE WITH HOT PEPPERS

Makes about 6 to 7 half pints

2 quarts peeled, coarsely chopped ripe Roma tomatoes (about 4 pounds; see note)

2 cups finely chopped red bell peppers

1 1/2 cups finely chopped onions

1 large rib celery, finely chopped (about 1/2 cup)

1 fresh hot red or green pepper (about 5 inches long), seeded and minced (optional)

1 large clove garlic, minced

1 1/2 cups cider vinegar

2 tablespoons pickling salt

1/2 cup firmly packed light brown sugar

1/4 cup light corn syrup

3/4 teaspoon ground cloves

3/4 to 1 teaspoon ground cinnamon

1 1/2 teaspoons mustard seeds

Cayenne pepper or hot pepper sauce (optional)

Combine the tomatoes, bell peppers, onions, celery, hot pepper, garlic, vinegar, pickling salt, sugar and corn syrup in a large pot. Bring the mixture to a boil, stirring occasionally, then lower the heat and simmer briskly, uncovered, for 1 hour. Stir it occasionally.

Stir in the cloves, cinnamon, and mustard seeds. Continue to cook the sauce, stirring occasionally, until it has thickened enough that it releases scarcely any thin liquid when a spoonful is placed on a plate and tilted; this final cooking should take 1 to 1 1/2 hours. Taste the sauce and add, if desired, a little more vinegar, sweetening or salt; if you would like a hotter sauce, add a little cayenne or a few drops of Tabasco or other hot pepper sauce. If the chili sauce is too thin after the seasonings are adjusted, cook it a little longer.

Meanwhile, wash 7 half-pint jars (or a mixture of half-pint and pint jars); keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot sauce into 1 hot jar at a time, leaving 1/2 -inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process half pints or pints in a boiling-water canner for 15 minutes

(20 minutes at 1,000 to 6,000 feet; 25 minutes above 6,000 feet). Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1minute. Remove immediately and plunge into cold water. Skin should slip off easily. Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

CRANBERRY KETCHUP

This is a wonderful, garnet-colored sauce that's great with any kind of poultry, including turkey, of course. Consider using it on turkey or ham sandwiches, too, or with pork- and poultry-based pates.

2 large onions, coarsely chopped

1 large tart apple, peeled, cored and coarsely chopped

1 large garlic clove, minced

1 tablespoon minced fresh ginger

1 teaspoon grated orange peel (orange part only)

1 cup water

2 12-ounce bags fresh cranberries (6 cups)

2 cups firmly packed light brown sugar

1 cup cider vinegar

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Wash 8 half-pint or 4 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Put onions, apple, garlic, ginger, orange peel and the water in a large heavy saucepan. Place saucepan over medium heat; bring mixture to a boil. Reduce heat and simmer until onions are softened, about 10 minutes (the mixture will be thick). Add cranberries, bring to a simmer again and cook, stirring frequently, until all the cranberries pop. Puree the mixture in a food processor fitted with a steel blade; return puree to the pan. Stir in the brown sugar, vinegar, cinnamon, cloves, salt and pepper. Place pan with this thick puree over high heat; bring mixture to a rolling boil, stirring constantly. Ladle the ketchup into 1 hot jar at a time, leaving 1/2-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet).

CRANBERRY PECAN CAKE

Makes 10 to 12 servings

Cake:

1/2 cup butter (1 stick; not margarine)

1/2 cup vegetable shortening

2 cups granulated sugar

5 eggs, separated

1 teaspoon baking soda

1 cup buttermilk

2 1/4 cups cake flour

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon coconut extract

2 cups sweetened flaked coconut

1 cup finely chopped pecans

3/4 cup finely chopped dried cranberries

1/2 teaspoon cream of tartar

Icing:

1 8-ounce package cream cheese, softened to room temperature

1/2 cup butter, softened to room temperature (1 stick, not margarine)

1 1-pound box powdered sugar, sifted

1/2 teaspoon vanilla

1/2 teaspoon coconut extract

1 cup coarsely chopped pecans

To make cake: Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.

In large mixing bowl, beat butter and shortening until light and fluffy; add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition.

Dissolve baking soda in buttermilk; set aside. Sift flour and salt and add alternately with buttermilk to batter. Blend well. Add vanilla, coconut extract, coconut, pecans and cranberries. In clean bowl, beat egg whites and cream of tartar until stiff and carefully

fold into cake mixture. Pour batter into prepared pans and bake about 25 minutes, or until toothpick inserted in center comes out dry. Cool in pans 10 minutes, invert on cake

rack; cool completely. To make icing: Combine cream cheese and butter, blend until smooth. Gradually add sifted powdered sugar, vanilla and coconut extract, beating

until smooth. Spread between layers, on sides and top of cake. Sprinkle sides of cake with chopped pecans.

DATE NUT CHOCOLATE CHIP COOKIES

1/2 cup butter or margarine -- softened

3/4 cup firmly packed brown sugar

1 large egg

1 tablespoon vanilla extract

3/4 cup chopped dates

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

12 ounces semisweet chocolate chips

3/4 cup walnuts -- coarsely chopped

1/2 cup coconut flakes

Beat butter at medium speed with an electric mixer until fluffy; gradually add brown sugar, beating well. Add egg and vanilla, mixing well. Stir in chopped dates; let stand 5 minutes. Beat at high speed 3 minutes.

Combine flour, baking soda, baking powder, and salt; gradually add to butter mixture, mixing well. Stir in chocolate chips, chopped walnuts, and coconut; drop by level tablespoonfuls onto lightly greased cookie sheets. Bake at 350 degrees F. for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 3 dozen

ENGLISH TOFFEE

1 cup chopped, roasted unblanched almonds

1 cup butter

1 cup white sugar

1/2 cup brown sugar

2 tablespoons water

1/2 teaspoon baking soda

3 squares (1 ounce each) semi-sweet chocolate

Sprinkle half the almonds in a buttered 13-by-9-inch pan. In a 3-quart saucepan, melt butter, add white and brown sugar and water and mix well. Bring to a boil, stirring constantly. Continue to stir until a candy thermometer reaches 300 degrees. Remove from heat, stir in soda. Work fast. Pour and spread over almonds in pan. Let cool 5 minutes. Grate or shave chocolate over the top of toffee. Spread chocolate evenly with a spatula. Sprinkle on the remaining almonds and press lightly. Cool. Break into

pieces.

FOUR CHEESE PENNE PASTA

1 pound penne pasta

3/4 cup (1 1/2 sticks) butter, diced and brought to room temperature

1/2 cup shredded Gruyère cheese

1/2 cup shredded fontina cheese

1/2 cup shredded provolone cheese

1/2 cup grated Parmesan cheese

1/2 cup heavy cream

1/4 cup bread crumbs

Salt and pepper

Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Add pasta and cook until just tender, or al dente.

Meanwhile, place butter, cheeses and cream in a large oval or rectangular baking dish.

Drain pasta. Pour hot pasta directly over cheese and cream. Mix thoroughly. Add salt and pepper to taste.

Top with bread crumbs and bake for 10 to 15 minutes (or until bread crumbs turn golden brown).

FRENCH BREAD PUDDING SOUFFLE

WITH WHISKEY SAUCE

French bread pudding:

1 cup sugar

8 tablespoons butter, softened

5 eggs, beaten

2 cups heavy whipping cream

1/8 teaspoon cinnamon

1 tablespoon vanilla extract

1/4 cup raisins

12 slices, each 1-inch thick, day-old French bread with crust

Bread pudding souffle:

2 1/2 cups French bread pudding (recipe below)

6 eggs, separated

1/2 cup plus 2 tablespoons granulated sugar

1/2 cup confectioners' sugar

1-2 tablespoons unsalted butter

Whiskey sauce:

1 cup sugar

1 cup heavy whipping cream

1 cinnamon stick (or 1/8 teaspoon ground)

1 tablespoon unsalted butter

1/4 cup water (more if needed)

1/2 teaspoon cornstarch

1 tablespoon bourbon

To make French bread pudding: Preheat oven to 350 degrees. In large bowl of mixer, cream sugar and butter. Add eggs, cream, cinnamon, vanilla and raisins. Mix well. Pour into a 2-inch deep, 9-by-12-inch pan. Arrange bread slices flat in egg mixture and let stand 5 minutes. Turn bread over and let stand for 10 minutes to absorb liquid. Then, without breaking bread, push bread down in liquid so that most of bread is covered by egg mixture. Set pan in larger pan filled with water to 1/2 inch from top. Cover with aluminum foil. Bake 45-50 minutes, uncovering pudding for the last 10 minutes to brown.

Bread pudding souffle: Preheat oven to 375 degrees. Put 2 1/2 cups French bread pudding in a large mixing bowl (cool and refrigerate remaining bread pudding for future desserts). Put egg yolks and 1/2 cup granulated sugar in top of a double boiler. Whip over simmering water with a whisk until frothy. Mix yolk mixture with bread pudding in bowl until smooth. Beat egg whites in small bowl of mixer until frothy. Gradually add confectioners' sugar, beating constantly until resulting meringue stands in stiff peaks. Gently fold egg whites into mixture in bowl.

Butter and dust with sugar (using remaining granulated sugar) a 2 1/2-quart souffle dish (or a 1 1/2-quart souffle dish with collar). Turn souffle mixture into dish, filling it 3/4 full. Wipe lip of souffle dish clean and bake 35-40 minutes.

Whiskey sauce: In saucepan, combine sugar, cream, cinnamon stick and butter. Bring to a boil. Reduce heat to medium. Combine cornstarch and water. Add to cream mixture and cook, stirring constantly, 1-2 minutes. Remove from heat, stir in bourbon and set aside. Serve souffle hot from oven with sauce in a separate bowl on the side.

FRESH APPLE QUICHE

1/2 c. bulk sausage

1/2 c. chopped onion

1/4 tsp. thyme

2 Red Delicious apples, pared & cut into 1/2" cubes

1 tbsp. lemon juice

1 tbsp. sugar

1/2 c. shredded cheese

4 eggs, beaten

2 c. light cream or milk

1 single, deep dish pie crust

In large skillet, cook sausage, onion and thyme until sausage is brown and onions tender, about 10 minutes. Remove from heat. Drain off excess fat. In a bowl, toss apples with lemon juice and sugar. Add prepared mixture, cheese, eggs and cream or milk. Mix well. Pour into pie shell. Bake at 350 degrees for 40 or 45 minutes, or until custard is set. Let stand 10 minutes before cutting. May be frozen before cooking. Yield: 6 servings.

FRIED ICE CREAM

11/2 quarts vanilla ice cream, firmly frozen

Cream puff shells

1 cup water

1/2 cup butter

11/2 cups all-purpose flour

5 eggs, room temperature

Beer batter

2 cups all-purpose flour

12 ounces flat beer

2 eggs, room temperature

Oil for deep frying

Pure maple or raspberry syrup

For shells: Preheat oven to 350 degrees. Lightly grease baking sheet. Bring water to a boil in a medium saucepan. Add butter and let melt. Add flour, stirring quickly until dough forms a ball.

Transfer to mixing bowl. Using electric mixer at medium speed, add eggs, one at a time, beating thoroughly after each addition. Spoon 11/2 to 2-inch mounds onto baking sheet or fill pastry tube with dough and mound onto sheet.

Bake until golden brown, about 40 minutes. Let cool completely in draft-free area.

Slice partway through each shell and fill with ice cream. Wrap each puff with foil and freeze solid, at least 1 hour.

For batter: Combine flour, beer and eggs in a medium bowl and mix well.

Heat oil to between 350 and 375 degrees. Dip frozen puffs in batter and deep fry until golden brown. Quickly drain on paper towels. Place each puff in individual-serving dishes and pour syrup on top. Serve immediately.

GRILLED BACON AHI TUNA WRAP

WITH HAZLENUT GLAZE

This recipe also makes a great appetizer. Cut the fillets into 1-inch chunks, then follow the directions.

2 6- to 8-ounce ahi (yellowfin) tuna fillets (1 1/2 to 2 inches thick)

4 slices bacon

4 large wooden toothpicks or skewers

Glaze:

2 slices bacon, diced into 1/4 -inch pieces

2 tablespoons butter

3 tablespoons chopped hazelnuts

1 tablespoon hazlenut syrup

Fresh mango slices (for garnish)

Prepare ahi fillets by wrapping each with 2 slices bacon; secure with skewers.

Prepare grill to medium-high heat. Brush or spray grill with nonstick cooking spray.

Grill fillets 4 to 6 minutes per side, turning once, being careful not to overcook.

To make glaze: Saute bacon pieces in a small nonstick skillet until cooked but not crisp. Drain and set aside. In the same skillet, melt butter over medium-low heat. Add hazelnuts, saute lightly 3 to 4 minutes. Add hazelnut syrup and bacon and continue cooking until glaze thickens. Arrange ahi fillets on serving plates. Spoon glaze over fillets and garnish with mango slices.

GRILLED FLANK STEAK

WITH CHIMICHURRI SAUCE

Chimichurri is a classic Argentinian sauce. Make the sauce a day ahead to let the flavors blend.

Chimichurri sauce:

1 bunch fresh parsley (2 to 2 1/2 cups)

1/4 cup olive oil

2 tablespoons vinegar

1 tablespoon fresh oregano

3 cloves garlic

1 teaspoon salt

1/2 teaspoon pepper

Steak:

1 1/2 pounds flank steak

Salt and pepper

In food processor or blender, combine parsley, oil, vinegar, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Process until smooth. Store sauce in refrigerator. Lightly score surface of flank steak in diamonds on both sides to tenderize. Season with salt and pepper. Place on plastic wrap. Coat each side of flank with chimichurri sauce. Wrap well and refrigerate at least 30 minutes or overnight.

Grill flank steak over medium coals for 10 minutes, turning once. The meat should be at least medium-rare (135 degrees F on an instant-read thermometer). Slice across the grain. Serve with additional Chimichurri Sauce.

HOMEMADE CHICKEN NUGGETS

4 Chicken Breast halves without skin -- boneless

1/2 cup Bread Crumbs -- fine

1/4 cup Parmesan Cheese -- grated

1 teaspoon Salt

1 teaspoon Thyme -- dried

1 teaspoon Basil -- dried

1/2 cup Margarine -- melted

Preheat oven to 400 degrees F.

Cut each half breast into 1 1/2 inch cubes. Combine bread crumbs, cheese, salt, spices in a large zip baggie, seal and shake to mix. Dip the chicken cubes into the melted butter, then toss into the bag to coat with crumbs. Arrange the cubes in a single layer on a baking sheet. Bake for 8-10 min.

To freeze: Place cooked, cooled chicken nuggets on baking trays and freeze for 30 minutes. Store them in labeled zip baggies in your freezer for up to 6 months. When ready to eat, remove from freezer and place on baking sheet. Bake at 400 for 20-25 minutes, turning once during cooking.

ITALIAN MACARONI AND CHEESE

9 oz elbow macaroni

3/4 lb mild or hot Italian sausage

2 tablespoon butter or margarine

1 large onion chopped

2 cloves garlic, minced

1 large chopped red/green peppers

1/2 lb thinly sliced mushrooms

1/4 cup flour

2 cup milk

1 1/2 teaspoon oregano

1 1/2 teaspoon dry basil

1/2 teaspoon salt

3/4 cup Parmesan

1 1/2 cup shredded jack cheese

Cook the macaroni in water according to directions; drain. Crumble sausage into a 10 in pan; cook over med high heat until well browned. Lift out sausage from the frying pan with a slotted spoon and set aside. Discard all but 2 tbsp drippings. Into the drippings, add the butter and onion and cook, stirring until onion is limp. Adds the garlic, pepper and mushrooms and cook until mushrooms are soft and all liquid evaporates. Stir in the

flour and cook until bubbly. Gradually stir in the milk to make a smooth sauce. Continue cooking and stirring until sauce thickens, about 3 minutes. Add oregano, basil, salt, Parmesan cheese and drained macaroni; stir to coat. Place half of the macaroni mixture in a buttered 2-1/2 quart baking dish. Sprinkle the sausage on top. Then layer the remaining macaroni, the Jack cheese. Bake uncovered in a 400 oven for 20 min or until the cheese is bubbly and center is hot.

A FEW TOOLS MAKE THE DIFFERENCE IN COOKING

Third in a four-part series for students on their own and other beginning cooks.

BY ALETA WATSON

Mercury News

IT REALLY doesn't take many tools to cook simple meals. You may be able to scrounge what you need from hand-me-downs from your family and friends. The flea market also is an excellent source. Just be sure you wash everything thoroughly before you use it.

All you really need to cook basic fare for yourself is:

Saucepan, at least 3-quart capacity, with lid.

Frying pan at least 10 inches in diameter and 2 inches deep, with lid.

Knife, 8- to 10-inch chef's type preferred.

Cutting board, plastic is fine.

Spoon, a large wooden one.

Pancake turner, preferably plastic.

Can opener.

However, if you want to feed other people or cook much beyond soup and scrambled eggs, you'll need a better-stocked kitchen. Take your time to get decent equipment, if necessary building up your collection slowly. It makes a big difference in your cooking. A bad knife can make chopping ingredients tedious. A lightweight pan burns food quickly. You'll want to look for heavy, well-balanced knives that fit comfortably in your hand and are easily sharpened. Stay away from the ones that say they'll never need sharpening. They're a joke. High-carbon stainless steel is best. Although Wusthof and Henckels are among the top brands, they're fairly pricey. Chicago Cutlery makes some good but more economical knives.

Non-stick pans are fine, especially when you're beginning to cook. Just be careful not to scratch their interior -- use wooden or plastic spoons. Any pan should be fairly heavy so it doesn't warp with high heat. Nothing really beats the old-time cast iron pans, but they're bears to clean and must be kept seasoned. Stir-frying, one of the simplest and most economical ways of cooking, requires little more than a deep, heavy frying pan and a modicum of organization. In this form of cooking, meat or poultry is used more like the seasoning rather than the heart of a meal. A few bits of leftover beef or

chicken, a generous portion of chopped vegetables and rice or noodles make a

satisfying meal for relatively little outlay. Or you can skip the meat altogether and still have a delicious dish. To start, you need a wok or a large, deep iron skillet and a good knife. Gather your ingredients first and chop or slice them as directed. Chopping is the critical step, and each recipe has different requirements, but generally the ingredients should be cut into small, uniform pieces so they will cook quickly. Meat may be cut into paper-thin slices if you partially freeze it first.

Heat the pan on high heat until it is hot enough to make a drop of water sizzle. Add the oil and let it heat until bubbling. Peanut oil is good because it can take high heat without smoking, but most salad oil will do; never use olive oil. Add the meat, energetically stirring so it cooks on all sides without burning. If the pan becomes dry and ingredients start to stick, add more oil by dribbling it down the side of the pan -- never pour oil directly on the cooking ingredients. Remove the meat and set aside.

Next, add the vegetables to the hot pan a handful at a time, starting with those that need to cook longest, such as onions or broccoli. Add delicate vegetables such a snow peas last because they cook very quickly. When they're just about ready, add the meat again. The seasoning, which may be just soy sauce or a bottled sauce, is added last

by dribbling it down the sides of pan just as you do with the extra oil.

LEMON AND HERB ROASTED CHICKEN

For lemon herb marinade:

Juice of 3 lemons

1 stick ( 1/4 pound) unsalted butter

1 tablespoon chopped fresh rosemary

2 tablespoons Dijon mustard

2 garlic cloves, crushed

Salt and pepper

For chicken:

1 whole chicken, about 3 pounds

Salt and pepper

Paprika

1/2 lemon

1/2 onion

2 tablespoons butter

1 sprig fresh rosemary

Trussing twine

Preheat oven to 400 degrees.

For lemon-herb marinade: Place marinade ingredients in saucepan and heat over low heat until butter has melted. Remove from heat and whisk well.

For chicken: Wash chicken with cool water. Remove and discard the inside package of giblets. Pat chicken dry with paper towels.

Season inside of chicken with salt, pepper and paprika. Place lemon, onion, butter and rosemary sprig inside chicken.

Truss chicken by crossing legs and tying them together with twine. Trim twine. Wrap another piece of twine around the chicken so that the wings are held against the breast. Tie and trim twine.

Using a basting brush, brush lemon-herb marinade all over chicken. Sprinkle chicken with paprika, salt and pepper. Place chicken breast side up on a roasting rack set inside a roasting pan or a rectangular baking dish.

Roast chicken 1 1/4 hours (or until done; when the leg and thigh is pierced with a fork, juices should run clear), basting every 15 minutes.

Remove chicken from oven and let rest 10 minutes. Place chicken on cutting board.

Cut chicken into pieces. Arrange on platter and pour pan juices over top.

LEMON BASIL PASTA SALAD

1 pound penne pasta, cooked and rinsed in cold water

juice and grated rind of 1 lemon

2 tablespoons olive oil

2 tablespoons rice vinegar

1 ounce fresh basil, chopped

1 ounce fresh cilantro or parsley, chopped

1/4 cup pine nuts, toasted

1/4 cup shredded Parmesan cheese

2 Roma tomatoes, diced

3 cloves garlic, crushed

Mix all ingredients and chill well.

LENTIL SALAD

In a large pot bring 3c water and 1 t. salt to boil. Reduce heat to low, add 1c. lentils, cover and cook for 20 min. or until tender. Strain lentils.

Combine 3T. cider vinegar, 3T. olive oil, 4 chopped plum tomatoes and 2 Cups of fresh basil and toss with the lentils. Yield 6 servings.

MACARONI SALAD

1 1/2 cups uncooked macaroni (small elbows or shells)

1/2 cup mayonnaise or salad dressing

1/4 cup finely chopped red onion

1 tablespoon sweet pickle relish

1/2 teaspoon salt

1/4 teaspoon black pepper

3 ounces medium or sharp cheddar cheese, cut into 1/4- to 1/2-inch cubes

1/2 cup frozen baby peas, blanched and chilled

Cubes of cooked ham, optional

Cook macaroni as directed on package. Rinse and chill. Mix mayonnaise, onion, relish, salt and pepper. Mix into macaroni and stir in cheese and peas. Add ham if desired. Best when chilled for an hour or so.

MEDITERRANEAN GRATIN

1 1/2 pounds eggplant, sliced 1/2-inch thick

1/2 cup light olive oil

1 1/2 pounds zucchini, sliced into rounds 1/4-inch thick

3 medium onions, peeled and coarsely minced

1 1/2 pounds fennel bulb, sliced 1/8-inch thick

1/2 cup fine fresh bread crumbs

1 cup grated Parmigiano-Reggiano

4 tablespoons fresh basil leaves, coarsely chopped

4 tablespoons Italian flat-leaf parsley, finely chopped

1 tablespoon fresh thyme leaves, coarsely chopped

4 tablespoons scallions, green parts only, or chives, finely chopped

Salt and freshly ground black pepper

1 1/2 pounds large ripe tomatoes, sliced 1/4-inch thick

Preheat oven to 450 degrees. Place eggplant slices on thick sheet pan. Brush both sides of eggplant with thin coat of olive oil. Bake 10-15 minutes, or until golden brown. Remove from oven and cool.

In large, hot sauté pan, heat 3 tablespoons olive oil over a medium-high flame, add zucchini slices, turn heat to high, and sauté for 4 minutes. Salt lightly. Remove from pan and cool.

Using same sauté pan, heat 3 tablespoons olive oil, stir in onion, and saute for 4 minutes. Add fennel and cook until tender, over low heat, about 30 minutes. Salt to taste. Let cool.

In a bowl, combine bread crumbs, cheese, herbs, scallions or chives, 1 teaspoon salt (or to taste), and several grinds of pepper.

Reduce oven to 350 degrees. Lightly brush a 16-by-10-inch gratin dish with olive oil. Line bottom of dish with half the onion-fennel mixture. Cover with a layer of 1/2 the sliced tomatoes, a layer of 1/2 the zucchini and a layer of 1/2 the eggplant. Between each layer, sprinkle 1/4-cup of the bread-crumb mixture. Repeat, ending with eggplant. Bake 50 to 70 minutes, until bubbly and slightly brown on top. Serve warm or at room temperature. The gratin is best if allowed to mellow at least 1/2 hour before serving.

MOROCCAN CHICKEN WINGS

11/2 cups pimiento-stuffed green olives

1 cup pitted dates

1 bunch fresh cilantro

2 tablespoons ground cinnamon

2 tablespoons crushed red pepper flakes

2 tablespoons turmeric

2 tablespoons kosher salt

2 tablespoons black pepper

4 tablespoons ground cumin

4 tablespoons paprika

4 tablespoons sesame seeds

1 cup lemon juice

11/2 cups honey

5 pounds chicken wing drumettes (or use skinless breast halves or other parts for an

entree)

Lime wedges, for garnish

Roughly chop the olives, dates and cilantro (reserve a few sprigs for garnish). Combine the olives, dates, cilantro, cinnamon, red pepper flakes, turmeric, salt, black pepper, cumin, paprika, sesame seeds, lemon juice, honey and chicken in a large, self-sealing plastic bag or a large bowl. Mix well and refrigerate for at least 5 hours or overnight, stirring or turning occasionally. Preheat oven to 350 degrees.

Divide the contents of the bag between 2 large baking pans so the chicken wings are a single layer deep. Bake for 45 to 50 minutes or until done (juices no longer run pink), rotating the pans halfway through the baking time. Garnish with cilantro sprigs and lime wedges and serve hot.

NEW MEXICO RED CHILI SAUCE

5 cups chicken stock

1 pound tomatoes, quartered

12 ounces white onions, quartered

6 whole cloves peeled garlic

6 ounces dried New Mexico chilies, stemmed and seeded

1 tablespoon butter, at room temperature

1 teaspoon salt

In stockpot over high heat, bring stock, tomatoes, onions and garlic to boil. Cook 15 minutes. Stir dried chilies into stock, making sure it covers them. Remove pan from heat and soak chilies for 15 minutes.

When mixture is cool, transfer to blender or food processor. Blend until liquefied. Strain through fine-mesh sieve, pressing on residue with back of ladle to extract chile flavor.

In large saucepan, reheat sauce. With spatula or wooden spoon, stir in butter until it is melted and incorporated. Stir in salt. Store in airtight container in refrigerator until ready to use or for up to 3 days. Note: If you're making a batch to keep around, leave out butter until you're ready to use sauce.

OATMEAL BROWNIES

1/2 cup butter or margarine -- melted

1/2 cup sugar

1/3 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs -- slightly beaten

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 cup cocoa

1/3 cup pecans -- chopped

3 tablespoons quick cooking oats -- uncooked

Grease an 8-inch square pan, and line with waxed paper; set aside. Combine

butter, sugar, brown sugar, and vanilla; stir well. Add eggs; stir well. Combine flour, baking powder, and cocoa in a small bowl; add to creamed mixture, stirring well. Stir in pecans and oats. Pour batter into prepared pan. Bake at 350 degrees F. for 18 minutes. (Center will be soft.) Cool in pan 10 minutes; remove from pan, and remove waxed paper. Cut into squares. Yield: 24 servings.

PEANUT BUTTER BARS

1 cup granulated sugar

1 cup brown sugar

1 cup butter

2 large eggs

2/3 cup peanut butter

1 tsp. baking soda

1/2 tsp salt

1/2 tsp vanilla extract

2 cups all purpose flour

2 cups rolled oats(quick or old fashioned, not instant)

In a large mixing bowl, cream sugars & butter until fluffy. Add eggs & mix well. Add peanut butter, soda, salt & vanilla. Stir in flour & oats. Spread in a greased 11x14 jelly roll pan. Bake at 350° 20-25 minutes until edges just begin to turn golden. Do not overcook. Cut into squares while still warm & immediately spread on icing.

Icing Directions

2 cups confectioner's sugar

1/2 cup peanut butter

1/2 cup(4 oz) evaporated milk

In a mixing bowl, combine sugar, peanut butter & enough evaporated milk to make an icing of thin spreading consistency. Makes 42 bars.

PEANUT BUTTER COOKIES II

1 2/3 cups peanut butter

1 1/3 cup shortening

3 eggs

3/8 tsp. salt

3/8 tsp. baking powder

1 1/4 cups brown sugar

1 1/2 cups white granulated sugar

2 1/4 cups flour

1/2 Tablespoon vanilla

Cream sugars, peanut butter, and shortening. Add well beaten eggs and vanilla. Add dry ingredients (sifted together). Roll mixture into balls and place on greased cookie sheets. Flatten with fork dipped in granulated sugar (or bottom of drinking glass). Bake in preheated oven at 375 for 8 or 9 minutes. Remove from cookie sheets and cool. Freezes well.

PEANUT BUTTER COOKIES III

2 C. peanut butter (I just used a whole jar 18-oz of store-brand)

2 eggs

1 C sugar

Preheat oven to 350. Whip the eggs a little, then mix all 3 ingredients together in a med. size bowl. Using a teaspoon, drop cookie mixture onto greased cookie sheets and bake for 10-12 min. Yields 24 cookies. (Before baking, you can press the drops with a fork

To make a criss-cross pattern.

PORK STIFADO IN FOIL

2 tablespoons oil, plus extra for brushing

1 medium onion, sliced thick

4 lean pork chops, each weighing about 8 ounces

Salt and ground black pepper

2 plump garlic cloves, chopped fine

4 medium tomatoes, sliced

Ground allspice OR cloves

4 sprigs thyme

2 tablespoons red wine vinegar

Cut 4 large squares of thick foil, each large enough to make a loose packet around a pork chop. Brush each square lightly with olive oil. Lay 1/4 of the onion on each piece of foil and place a pork chop on top. Season with salt and pepper, scatter garlic on top, and add tomato slices. Into each packet, sprinkle a pinch of allspice or cloves and add a sprig of thyme. Drizzle over remaining 2 tablespoons oil and the vinegar. Fold foil

over and seal packets well. Prepare grill. Cook foil packets over low-to-medium heat for about 30 to 40 minutes, turning occasionally, until pork and onions are tender and golden brown.

PRAWNS AND BEAN THREAD IN CLAY POT

Serves 6 with rice and other dishes

1 pound large tiger prawns, shelled and butterflied

1 teaspoon sea salt dissolved in 1/2 cup water

1 teaspoon peanut oil

8-10 large, 1/4-inch thick slices of fresh ginger, crushed

10 cloves garlic, crushed but left whole

A dozen cilantro roots, cleaned and crushed, or substitute a small handful

of thick cilantro stems

2 teaspoons white or black peppercorns, cracked

2 green onions, both white and green parts cut into inch-long pieces

2 small (1.7-ounce) or 1 medium (3.5-ounce) packages of bean thread

noodles, soaked in tap water 5-10 minutes to soften

1 tablespoon fish sauce

1 tablespoon black soy sauce (see Note)

4 tablespoons good-quality oyster sauce

3/4 cup mild chicken or seafood stock

A few cilantro sprigs for garnish

Soak shelled prawns in salted water about 10 minutes. Then rinse in several

changes of water to remove salt. Drain well. Oil bottom of clay pot and spread ginger slices over it. Follow with garlic, cilantro roots or stems, cracked peppercorns and green onions. Layer drained, softened bean thread over them and sprinkle with a mixture of the fish sauce and black soy sauce. Arrange prawns over noodles and coat evenly

with oyster sauce. In small saucepan, heat chicken or seafood stock to boiling. Pour in gently along the side of the clay pot so that oyster sauce is not washed off prawns. Cover with lid and place clay pot over medium heat. Bring to boil and cook 5 to 8 minutes, or until prawns are just cooked and succulent. Serve hot in clay pot, garnishing prawns with cilantro sprigs. Note: This is a thick, almost black soy sauce that has the sweetness of molasses. A commonly available brand has a dragonfly logo and is made by Kwong Hung Seng of Thailand.

PROVENAL CHICKEN WITH WARM CORN SALAD

1/4 cup olive oil

Four 5- to 6-ounce boneless and skinless chicken breasts, pounded to half

their normal thickness (see Note)

Salt and freshly ground black pepper

4 ears fresh corn

1 medium red bell pepper

3 scallions

2 small to medium zucchini, about 12 ounces total

1 medium to large tomato

1/2 cup pitted black olives, not ripe olives

2 teaspoons cider vinegar

2 teaspoons ground cumin

Put a skillet or saute pan large enough to hold all the chicken in one layer over high heat. Add 2 tablespoons of the olive oil. Season chicken with salt and pepper, and add to skillet. Cook 4 minutes on one side, then lower heat to medium-high and cook 3 minutes on the other side, or until no pink appears in the middle. (Cut into a piece if you're not sure.) Remove the chicken to a platter and cover with foil.

Meanwhile, put about 2 inches hot tap water and 1 teaspoon salt in a pot large enough to hold corn in one layer. Cover pot and put it over high heat. Shuck corn. Put corn into pot when water boils and cook 2 minutes. While corn cooks, dice bell pepper. Trim and thinly slice white and green parts of scallions. Drain corn. Put bell pepper and scallions into a mixing bowl. Cut kernels from corncobs and add to mixing bowl. (Use a kitchen towel to hold corn if it is too hot.) Dice the zucchini and add to skillet used for chicken. Chop tomato and olives. Add both to zucchini. Cook about 2 minutes or until zucchini has just softened. Add salt and pepper to taste, remembering that olives are salty.

Meanwhile, mix the remaining olive oil, vinegar, cumin, salt and pepper to taste in a small bowl or cup. Add to corn salad and mix well. Pour zucchini mixture over chicken and serve with corn salad.

Note: Many markets now sell chicken breasts already pounded.

QUINOA PINE NUT PILAF

[Quinoa (KEEN-wah) has just recently gained popularity in this country. It originated with the ancient Incas, who called it "the mother grain."

Quinoa is called the supergrain of the future because it contains more protein than any other grain. Unlike most grains, quinoa is considered a complete protein. It's higher in unsaturated fats and lower in carbohydrates than most grains and is packed with other important nutrients. Quinoa cooks like rice but in half the time and expands to four times its original volume. Its flavor is mild, similar to couscous.

This recipe, from "Moosewood Restaurant, Lowfat Favorites, the Moosewood Collective" (Clarkson Potter Publisher, 1996), could complement curried dishes, a hearty stew or roasted vegetables. ]

1 large onion, chopped

3 garlic cloves, minced

1 tablespoon canola oil

1 red or green bell pepper, or a combination of both

2 teaspoons ground cumin

2 teaspoons ground coriander

1 cup quinoa

12/3 cup water

1/2 cup chopped fresh basil

11/2 cups fresh or frozen corn kernels

Salt and pepper to taste

11/2 tablespoons toasted pine nuts (see note at end of recipe)

In a heavy saucepan, saute the onions and garlic in the oil for 5 minutes until softened. Add the bell peppers, cumin and coriander and continue to saute for 5 more minutes, stirring occasionally.

While the vegetables cook, place the quinoa in a fine sieve and rinse well under cold running water for a minute or two. Add the rinsed quinoa and the water to the saucepan, cover tightly and simmer gently for 15 minutes.

Stir in the basil and corn and cook 5 to 10 minutes longer, or until the quinoa is tender.

Stir the pilaf to fluff it, add salt and pepper to taste and serve topped with the toasted pine nuts.

Note: To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350 degrees for about 3 to 5 minutes, until just slightly deepened in color.

RASPBERRY CHEWS

Bottom:

3/4 cup butter (1 1/2 sticks)

1/4 cup sugar

2 egg yolks

1 1/2 cups sifted flour

Meringue:

2 egg whites

1/2 cup sugar

1 cup walnuts, finely chopped

Middle:

1 cup raspberry preserves

1/2 cup flaked coconut

Preheat oven to 350 degrees. Cream butter and sugar, then beat in egg yolks. Stir in sifted flour. Spread mixture into ungreased 13-by-9-inch baking pan. Bake 15 minutes or until golden brown. Cool while preparing meringue. Prepare meringue by beating egg whites until foamy and doubled in bulk. Slowly add sugar and continue beating until peaks form. Fold in walnuts. Spread preserves over cake and sprinkle with coconut. Spread meringue over top. Bake at 350 degrees for 25 minutes or until golden. Cool completely.

RICE PILAF I

2 tablespoons Chicken Broth

1 small Onion -- chopped

1/8 teaspoon Salt

1/8 teaspoon Turmeric

1/2 teaspoon Thyme

1 cup Rice -- uncooked

2 1/2 cups Water

3 cups Chicken Stock

3/4 cup Peas, frozen

1/4 cup Carrots -- grated

1/4 cup Celery -- chopped

1/4 cup Green Bell Peppers -- minced

1 tablespoon Raisins -- chopped, optional

2 tablespoons Parsley -- chopped

1 cup Mushrooms -- sliced

Sauté onion in 2 Tbsp. chicken broth and add thyme and turmeric. Stir in rice and sauté while stirring for 3 minutes. Add chicken broth and salt and pepper. Cover and simmer for 20 - 30 minutes, checking at 20 minutes for doneness (time will vary depending on type of rice used). Stir in frozen peas, celery, mushrooms and grated carrot. Cover tightly and let sit off of the heat for 7 minutes. Add chopped parsley, green pepper and raisins. Serve.

SAUSAGE LASAGNA

1/2 pound bulk Italian sausage

4 ounces lasagna noodles

1 egg, beaten

1 cup ricotta cheese

1/2 cup grated Parmesan

1 6-oz pkg. sliced or shredded mozzarella

2 cups homemade or purchased spaghetti sauce

Heat oven to 375. Brown sausage; drain. Cook noodles according to package

directions. Combine egg, ricotta, Parmesan and sausage. In a greased 8-inch baking dish, layer half of the noodles, meat mixture, mozzarella and spaghetti sauce. Repeat layers. Bake, uncovered, for 40 minutes. Let stand a few minutes; sprinkle with additional Parmesan. Serves 4-6.

SHANGHAI NOODLES WITH CHILI GINGER SAUCE

Serves 6 with rice and other dishes

1 8.8-ounce package mung bean (or green bean) sheet noodles

2-3 tablespoons pure sesame oil

1/2 cup plus 2 tablespoons Japanese-style soy sauce

3/4 pound medium shrimp, shelled and butterflied OR 3/4 pound lean pork

2 tablespoons peanut oil

8 cloves garlic, chopped

2-3 tablespoons finely chopped ginger

4-6 red jalapeño or Fresno peppers, chopped, with seeds

1/4 cup Chinese black vinegar (see Note)

2-3 tablespoons sugar, to taste

1 cup broth (reserved from cooking shrimp or pork)

1/2 cup green onions cut into thin rounds (use both white and green parts)

1/2 cup chopped cilantro leaves and stems

Soak mung bean sheet noodles in tap water until softened (about 15-30 minutes). Then cut into rectangles about 1 1/2 inches by 2 inches. Blanch in boiling water for 1 to 2 minutes, or enough to cook to the desired softness. Drain and toss immediately with sesame oil and 2 tablespoons soy sauce. Arrange on serving platter. Cook shrimp by blanching in 2 cups boiling water for about 30 seconds, or until just cooked through. Drain and reserve cooking liquid for later use. Arrange shrimp over noodles. If using pork, cook the piece whole either by steaming or boiling, then slice into thin, bite-size pieces and arrange over noodles. Reserve cooking liquid. Heat peanut oil in a wok or saucepan until hot. Saute garlic until aromatic, then add ginger and peppers. Saute 30 seconds more. Add remaining soy sauce, black vinegar and sugar. Mix in 1 cup reserved broth from cooking shrimp or pork, green onions and cilantro. Bring to boil. Taste and adjust flavors as needed to the desired saltiness, sweetness and sourness. Spoon over noodles and serve hot.

Note: A good brand is Koon Chun from Hong Kong.

SPICY CHICKPEAS WITH GINGER

3 tablespoons vegetable oil

1 large onion, finely diced

1 bay leaf

3 garlic cloves, minced

2 tablespoons grated ginger

2 teaspoons ground coriander

2 teaspoons ground cumin

1/4 teaspoon ground cardamom

Salt and freshly ground pepper

2 tomatoes, peeled and diced

1 1/2 cups water

3 cups cooked dried chickpeas or 2 (15-ounce) cans, rinsed

Juice of 1/2 lemon

For garnish:

Diced onion

Jalapeño peppers

Chopped cilantro

Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently until well browned, 12 to 15 minutes. Lower heat and add bay leaf, garlic, ginger, spices, salt and pepper and tomatoes. Cook 5 minutes, then add water and chickpeas. Simmer until liquid is reduced to sauce-like consistency. Taste for salt and season with lemon juice. Serve with garnishes.

SPICY COLD SOBA NOODLES

1 pound fresh soba noodles

1/2 large red bell pepper, cut in julienne strips

3 ribs celery, sliced on a bias

3 green onions, sliced on a bias

2 tablespoons vegetable oil

2 tablespoons dark sesame oil

2 tablespoons red wine vinegar

2 tablespoons plus 2 teaspoons soy sauce

2 tablespoons plus 2 teaspoons granulated sugar

2 tablespoons plus 2 teaspoons Vietnamese chili paste (Sriarcha brand), or to taste

Cook soba noodles according to package directions. Rinse with cold water and

drain completely. Toss noodles in a large bowl with red bell pepper, celery and green onions; set aside.

Combine vegetable oil, sesame oil, vinegar, soy sauce, sugar and chili paste with a whisk. Pour over noodle mixture and toss until evenly coated. Chill until ready to serve.

SPICY SHRIMP AND SNOW PEAS

1 cup basmati rice

1 teaspoon salt, plus more to taste

4 scallions

One 8-ounce can sliced water chestnuts

3 cloves garlic

One 2-inch piece fresh ginger

2 teaspoons cornstarch

1 tablespoon soy sauce

1 tablespoon sesame oil, preferably toasted Asian-style

3/4 cup chicken stock

1/4 teaspoon red pepper flakes, or to taste

1 1/2 tablespoons peanut oil

1 pound peeled raw shrimp, no larger than 21 to 24 per pound

3/4 pound snow peas, trimmed

Put the rice in a 2-quart saucepan with 2 cups hot tap water and 1 teaspoon salt. Cover and bring to boil over high heat, then reduce heat to low and cook 10 minutes. Turn heat off and keep covered until ready to serve. (Or put rice, 2 cups hot water, and 1 teaspoon salt in 2-quart microwave-safe container. Cover and microwave on high for 10 minutes. Keep covered until ready to serve.)

Meanwhile, trim scallions and thinly slice white part and 1 inch of green, crosswise. Set aside. Open can of water chestnuts, drain and set aside.

Peel garlic. Peel and halve ginger. With motor of food processor running, drop garlic and ginger down chute and finely chop. Scrape garlic and ginger into small bowl. Set aside. Put cornstarch, soy sauce, sesame oil, chicken stock and red pepper flakes into food processor and turn on the machine for 15 seconds to mix well. Leave mixture in food processor. (Garlic and ginger may be chopped by hand. Sauce ingredients may be mixed in bowl with a small whisk.)

Put the peanut oil in wok or 12-inch sauté pan over high heat. Season shrimp with salt. Add garlic, ginger and shrimp to the wok and cook 2 minutes, stirring frequently. Remove to platter. Put scallions and snow peas in wok and cook 1 minute. Return shrimp to wok. Add water chestnuts and sauce mixture. Cook 1 to 2 minutes or until shrimp are cooked through and sauce is lightly thickened. Check for salt. Serve shrimp and snow peas over rice.

SUMMER SAUSAGE CASSEROLE

Layer as many of the following ingredients as you like in a casserole dish:

Diced carrots

Thinly sliced zucchini

Thinly sliced potato

Thinly sliced onion

Mushrooms

Green beans

Peas

Celery slices

Other family favorites

Summer sausage slices

Cover with cream soup (mushroom, broccoli, chicken. etc) or cream style corn or spaghetti sauce. Bake in oven or microwave until potatoes and sausage are done.

SUMMER SPREAD

2 large fresh tomatoes (preferably from the garden)

1 large bunch basil

4 large cloves garlic

2 green onions.

Dice the tomato into small chunks. Cut the basil into small snippets. Mince the garlic. Dice the onion. Mix all in a container which seals well. Let sit overnight, shaking occasionally. I drain the liquid into the spaghetti sauce I've made, but it's your own personal taste.

Serve on small sliced pieces of Italian bread. I serve with a big green salad and an antipasto platter for those hot days that I hate to cook.

Note: you don't have to let it sit overnight, you can toss immediately with cooked linguini for a wonderfully tasty sauce.

Note: If you add this recipe to 1 pound of hamburger, 1 heaping cup of bread crumbs, 1 egg, and 1/2 tsp garlic powder and 1/2 tsp black pepper, shape it into a meatloaf and bake 350 degrees for not quite 45 minutes. Excellent meatloaf.

Note: Take the above recipe and shape into 1 inch meat balls which will microwave done in about 10 minutes.. Serve the meatballs with another batch of the summer spread mixed with linguine or spaghetti for pasta and meatballs.

Note: Shape the meatloaf recipe into 2 inch meat balls, put on hoagie rolls and have a meatball sandwich.

Note: Toss with a cooked pound of curly roni pasta, add 3 Tablespoons Italian dressing, 1/2 cup cubed pepperoni or Italian ham, and 1/2 cup cubed mozzarella cheese for a quick pasta summer salad. Again...it is so much tastier if left overnight.

Note: Leftovers can be added to beaten eggs and topped with mozzarella cheese for a tasty frittata.

SWEET POTATO AND PINTO BEAN CHILI

2 tablespoons vegetable oil

2 medium onions, chopped

2 tablespoons chile powder

1 teaspoon ground cumin

1 cup vegetable broth

2 medium sweet potatoes, peeled and cubed

1 28-ounce can diced tomatoes

2 19-ounce cans pinto beans, drained

1 teaspoon salt

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper, or to taste

1/2 cup chopped fresh cilantro

Heat oil in large saucepan or Dutch oven. Add onions and cook, stirring, over medium heat until onions are soft, about 5 minutes. Add chili powder and cumin and cook for another minute or so. Add vegetable broth and cubed sweet potatoes. Reduce heat to low and cook, covered, until potatoes are almost tender, about 10 minutes. Add tomatoes and their juice, beans, salt, oregano and cayenne. Bring to boil over medium heat, then let simmer until potatoes are tender, about 20 minutes.

Remove from heat and stir in cilantro. Serve with rice or cornbread, sprinkled with shredded cheese, if you like.

SWEET SYMBOLS FOR JEWISH NEW YEAR

BY SUSAN WOLFE

Special to the Mercury News

Rosh Hashana, the Jewish new year, is a honey of a holiday.

Honeyed foods can appear at any -- or every -- course of the festive meal with which many Jewish families begin their observance of the Rosh Hashana holiday. This year, the Jewish new year begins on Friday evening.

The ancient natural sweetener is employed not just for flavor but also to imbue the meal with meaning. Honey symbolizes the fervent wish for a sweet new year.

Apples dipped in honey traditionally kick off the meal. The apple carries meaning, too. It is a symbol of life renewed, harking back to the Garden of Eden, and the hope that the new year will be fruitful.

Challah, or egg bread, is normally a mildly sweet braided loaf served with the Sabbath meal. For the new year, a special extra-sweet, raisin-studded version of the bread is baked in a round, spiral shape. The shape symbolizes both the cycle of the year and the cycle of life. The upward spiral is a reminder to reach toward heaven in the hope of achieving a happy new year.

A tsimmes, in Yiddish, is a fuss. But it's a sweet and festive dish as well, a combination of vegetables and fruit that often features carrots. It's a traditional side dish that, when stewed with meat, can double as an entree. Some enjoy a sweet tsimmes for dessert.

Sholom Aleichem wrote a story about a marriage broker who said that she was so well treated by the parents of a hopeful bride that ``they serve me the best portions of meat and feed me tsimmes even on weekdays.''

Dating back to medieval times, tsimmes has become a popular Sabbath dish because of its slow cooking time over low heat. Observant Jews who do not start a flame on the Sabbath can put the stew over a low flame on Friday afternoon before the Sabbath begins, and enjoy a slow-simmered tsimmes stew on Saturday afternoon. It is also particularly popular for the harvest festival of Sukkot, which follows Rosh Hashana by two weeks, as the vegetables and fruits serve as reminders of the Earth's bounty.

The most popular type of tsimmes in this country and in Europe is made with honey-glazed carrots; though there are many variations -- some with meat and some without -- all include at least one root vegetable.

The sliced carrots are reminiscent of coins and the hope for prosperity in the new year. The honey offers a taste of sweetness. Together, the dish is an edible reminder that the new year holds the promise of sweetness, goodness and abundance.

TORTILLA CRUNCH SANDWICH

1/2 cup Philadelphia Flavors Chive & Onion Cream Cheese

4 flour tortillas (6 inch)

4 leaf lettuce leaves

8 thin slices roast beef

4 Claussen Kosher Dill Pickle Spears

Spread 2 tablespoons cream cheese on each tortilla. Layer 1 lettuce leaf, 2 slices roast beef and 1 pickle spear on half of each tortilla. Roll up, starting with layered side. Cut in half diagonally.

TWO TOMATO SALSA

8 ounces sun-dried tomatoes in oil, drained

8 ounces cherry tomatoes, halved

6 large scallions, sliced thin

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon superfine sugar

Handful of basil leaves

Chop sun-dried tomatoes and place in large bowl with cherry tomatoes. Add sliced scallions. Whisk together oil, vinegar and sugar. Pour over tomatoes, toss to coat

well, then cover and chill for 1 hour. Just before serving, tear basil leaves into shreds and stir into salsa.

WILD RICE SOUP

2 medium stalks celery, sliced

1 medium carrot, coarsely shredded

1 medium onion, chopped (about 1/2 cup)

1 small green pepper, chopped

2 Tbs. margarine or butter

3 Tbs. all-purpose flour

1 tsp. salt

1/4 tsp. pepper

1 1/2 cups cooked wild rice with seasonings

1 cup water

1 can (10 1/2 oz.) condensed chicken broth

1 cup half-and-half

1/3 cup slivered almonds, toasted

1/4 cup snipped parsley

Cook and stir celery, carrot, onion and green pepper in margarine in 3-qt. saucepan until celery is tender, about 5 minutes. Stir in flour, salt, and pepper. Stir in wild rice,

water, and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in remaining ingredients. Heat until just hot (do not boil). Makes 5

servings.

ZUCCHINI INFORMATION

Making the most of many zucchini

BY SAM GUGINO

Special to the Mercury News

ARE YOU a giver or receiver of zucchini? Either way, it's time to figure out what to do with summer's bounty. In keeping with the theme of quick meals, simple preparations are often best. For zucchini, slice it into rounds, and saute it in olive oil and butter. Then add garlic and flavored bread crumbs, and cook until the bread crumbs are toasty. You also can shred the zucchini and saute it by itself or with any number of vegetables such as corn, scallions, onion or tomatoes. Or make zucchini pancakes the way you would potato pancakes.

Then there is that old standby, ratatouille, the Provencal melange of zucchini, eggplant, tomatoes, onions and peppers. Ratatouille is more versatile than you might think. In addition to using it as a side vegetable or pasta topping, you can spread leftover ratatouille on toast or bread for an hors d'oeuvre or snack, or stir it into an omelet.

Frying or sauteing is best for zucchini; steaming accentuates the vegetable's natural wateriness. Grilling is great too. Cut the zucchini lengthwise into slices about a quarter-inch thick. Brush with olive oil, season with salt and pepper, and grill just until tender and lightly blackened.

A mix of grilled vegetables makes an easy and delicious summer meal. In addition to zucchini and yellow summer squash, try tomatoes, onions, asparagus, bell peppers and mushrooms. Serve with cruets of olive oil and balsamic vinegar, some crusty Italian or French bread, and a crisp sauvignon blanc.

ZUCCHINI TOMATO AND BASIL FRITTATA

6 eggs

1/4 cup milk

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

Freshly ground black pepper

3 tablespoons olive oil

2 medium-sized onions, diced

4 medium-sized tomatoes, peeled, seeded and diced (fresh or canned, and drained)

1 tablespoon minced fresh basil

1 small zucchini, halved lengthwise and thinly sliced

Preheat oven to 325 degrees. Butter a pie plate (If your plate is glass, set the oven at 300 degrees). In a large bowl, beat together the eggs, milk, Parmesan cheese, salt and pepper. Heat the oil in a large skillet over medium heat. Add the onions and saute for 5 minutes. Add the drained tomatoes and basil and saute for 10 more minutes (no less), tossing frequently. Add the zucchini and cook until tender yet still slightly crisp, about 5 more minutes.

Add this mixture to the eggs and stir to blend. Pour into the prepared pie plate and bake for 15 to 17 minutes, or just until the frittata is set. Don't overcook it because it continues to cook on its way to the table. Cut into wedges.