Peanut Butter Cookies
  • .5 lbs unsalted butter (room temp)
  • 16oz light brown sugar
  • 8 eggs (room temp)
  • 2 tsp vanilla
  • 1.5 C flour
  • 1 tsp baking soda
  • 2 tbl cream of tartar
  • 9 to 10 tlb peanut butter
    Mix butter and brown sugar @ high for 10 minutes. add peanut butter and mix for 5 minutes. add egg and beat for 2 minutes. add vanilla and beat for 1 minute. add SIFTED dry mix. mix for 45 seconds or until in a big ball. roll into 1" balls and flatten with a fork. bake for 10 - 15 minutes or until golden brown. rotate 1/2 way through.
    This one will keep 'em guessing: Is it a new take on Green Goddess? Does it have cilantro? Is it made with sour cream? None of the above. But it is zingy and even fun to look at. Serve it with blanched and chilled baby carrots, green beans, and red bell peppers. Makes a little over two cups.
    • 8 fresh basil leaves
    • 2 cloves garlic, crushed
    • 2 cups real mayonnaise
    • the juice of two lemons
    • sea salt and freshly ground pepper
    Place the basil leaves and garlic in the food processor and pulse until they are chopped but not mushy. Add the remaining ingredients and pulse until the mixture is blended. Transfer to a small bowl, then chill for an hour or more.


    Literally, it means sweet milk, and a couple of ice cream companies have recently added the flavor to their repertoire. Nothing, however, compares to the pure, sweet goodness of homemade, time-consuming though it is. This makes a wonderful topping for vanilla ice cream, for custard, or for yellow cakes and even fruit. But it is so wonderful you may want to eat it straight from the pan. Makes about 1 and 1/2 cups.
    • 5 cups whole milk
    • 1 and 1/2 cups sugar
    • 1 vanilla bean, split
    • 1 teaspoon baking soda
    Put the milk in a large, heavy saucepan over medium-high heat. Bring to a boil and allow skin to form on top. Do not stir. The skin will thicken and puff up. After this, reduce the heat to medium and remove the skin. Increase the heat to medium-high and repeat the process 3 times. Add the sugar and vanilla bean, and stir until the sugar has melted, about 2 minutes. Reduce heat to low and stir in the baking soda. Simmer milk, stirring often, but taking care not to break the film of cooked milk forming on the inside of the pan. Keep simmering, skimming the foam (which is different from the film) until reduced by half, about 1 hour. Turn the heat down even lower and simmer for another 3 and 1/2 hours, stirring and skimming foam occasionally. The mixture will brown as it cooks. Strain the completely cooked mixture through a sieve into a bowl, then cover and refrigerate, which will thicken it even more.


    The two secrets to light, flaky pastry dough are to use cold ingredients and to process it as little as possible. In a food processor, with your pulse button, it takes no time at all. Makes two piecrusts, etc.
    • 5 cups all-purpose flour
    • 1/4 teaspoon salt
    • 3/4 pound very cold unsalted butter, cut into very small pieces
    • 3 egg yolks
    • 4 tablespoons ice water
    Put the flour and salt in the bowl of the food processor fitted with a metal blade. Pulse a few times to combine. Begin to add the butter, and pulse until the mixture starts to look like coarse meal (10-15 pulses). Add the egg yolks, then slowly pour in the ice water while processing (no more than 20 seconds). Pulse until dough just comes together--do not let it form a ball. If it holds together when you pinch it, it's ready. Place the dough in a plastic bag, form it into a flat round (like a round loaf of bread), and chill it for at least one hour before rolling it out.


    Now here is an unusual but scrumptious method of encrusting a fish. It's basically the same recipe you would use to make falafel, the famous chickpea patties, only in this case you coat the fish in it. Yum! Serves 4.
    • 1 14-oz can of chickpeas
    • 2 tablespoons chopped cilantro
    • 1 teaspoon minced hot chile
    • 1 teaspoon onion powder
    • 1 clove garlic, crushed
    • 1 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/4 cup ground pita breadcrumbs
    • 1/2 teaspoon sesame seeds
    • 4 fillets of sea bass (about 6 ounces each)
    • 3 tablespoons olive oil
    In a food processor, finely chop the chickpeas, cilantro, hot chile, onion powder, garlic, salt, and cumin. Transfer to a bowl and stir in the breadcrumbs and sesame seeds. Preheat the oven to 450 degrees. Pat the fish dry, and rub it with salt and pepper. Coat the top of each fillet with 3 tablespoons of falafel mix.
    In an ovenproof nonstick skillet, heat the olive oil over moderately high heat. When hot, add the fillets, coating side down. Cook until the crust is golden, then turn the fish over and transfer the skillet to the oven. Cook until the fish just begins to flake, about 8 minutes. Serve with Middle-Eastern cucumber salad.


    Lentil soup has an unfortunate reputation, gleaned from budget hippie days, of being nutritious and inexpensive but boring as all get-out.
    Not true! Not true! If you spice it the right way, it can stand up to any soup out there. The red lentils called for in this recipe make for a pretty soup, as well. Serves 6.
    • 2 tablespoons olive oil
    • 1/2 teaspoon cumin seed
    • 1 medium to large onion, chopped
    • 2 garlic cloves, crushed
    • 2 stalks celery, chopped
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon turmeric
    • 1 teaspoon ground coriander
    • 6 oz. red lentils, washed
    • 5 cups vegetable or chicken stock
    • 1 bay leaf
    • salt and pepper to taste
    Heat the oil in a large saucepan over medium heat. Add cumin seeds, and when they begin to pop, add the onion and cook until golden. Add the garlic, carrots, and celery, and cook gently for 10 minutes. Stir in the remaining spices and cook 1 minute, then add the lentils.
    Pour in the stock. Add the bay leaf and bring to a boil. Reduce the heat immediately and let it simmer for one hour. Remove the bay leaf and, in batches, process the soup to a puree--using either a blender or food processor. Clean the pan and return the puree to it. Gently reheat the soup. When you serve it, garnish it with fresh onion rings, tarragon sprigs, and a dollop of yogurt.


    This dish is a popular accompaniment to heavy meals in certain regions of Russia. You can make a meal of it by serving it with wedges of pita bread. Also, try experimenting with the herbs--substitute mint or Italian parsley for the cilantro. Serves 4.
    • 2 bunches of spinach, well rinsed and stemmed (or one package of prewashed baby spinach)
    • 1/3 cup chopped fresh cilantro
    • 3/4 cup plain yogurt
    • 1/4 cup fresh lemon juice
    • 2 cloves of garlic, crushed
    • 1/4 teaspoon sugar
    • salt and freshly ground pepper
    Steam the spinach until it is tender and bright green--about two minutes. Drain, cool, and squeeze it to remove excess water. Chop the spinach as finely as you can. In a large bowl, combine it with the remaining ingredients. Mix thoroughly. Cover and refrigerate for one hour or more before serving.


    While every part of Southeast Asia has its curry dishes, the curries of Vietnam are decidedly different from those of Thailand, India, or China. While the others tend to be very hot and spicy, the Vietnamese curry leans more to the heady and aromatic. The basil adds the final touch. Serves 4.
    • 2 medium-sized potatoes, cut into chunks
    • 4 tablespoons peanut oil
    • 8 shallots, minced
    • 4 stalks fresh lemon grass, mince
    • 3 garlic cloves, minced
    • 2 fresh hot red chiles, minced
    • 2 tablespoons best-quality curry powder
    • 1 pound skinless, boneless chicken breasts, chopped into bite-sized pieces
    • 1 teaspoon sea salt or 1 teaspoon fish sauce
    • 1 14-oz. can of coconut milk
    • 1 14-oz. can of chicken stock
    • fresh basil leaves
    Fry the potato chunks in the oil until nicely browned, then drain them on paper towels. Add the shallots, lemon grass, and all of the spices to the pan, and stir-fry for a few minutes. Add the chicken and cook, stirring, until it is opaque. Add the potatoes, salt, coconut milk, and chicken stock. Bring to a boil and then simmer gently for about 30 minutes. Garnish with basil leaves before serving in bowls with rice.


    In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties, but this inviting recipe allows you to leave it free-floating. Serves 4 as a complete meal.
    • 8 shallots, thinly sliced
    • 2 tablespoons peanut oil
    • 3 cups of flaked crabmeat
    • 6 tomatoes, chopped
    • 2 tablespoons fish sauce
    • 1 teaspoon sugar
    • 1 teaspoon sea salt
    • 1 pound rice vermicelli, cooked
    • 1/2 head lettuce, finely shredded (Romaine is preferable to iceberg)
    • 1 cup mung bean sprouts
    • 2 limes, quartered
    Heat a large heavy pan over medium-high heat. Saute the shallots in the hot oil until soft. Add the crabmeat, tomatoes, fish sauce, sugar, and salt. Pour in 5 cups of water. Bring to a boil, and then simmer for about 30 minutes.
    To serve, divide the vermicelli among 4 large individual bowls. Ladle the soup over the noodles, and top each serving with a handful of lettuce and bean sprouts and squeezes of lime juice.


    Yes, you've seen a recipe here for grilled prawns before, but not grilled prawns Vietnamese-style, where the magic is in the dipping sauce! Serves 4.
    • 1 small onion, minced
    • 2 cloves garlic, minced
    • 1 teaspoon peanut oil
    • 1 pound jumbo shrimp or king prawns
    • 1 teaspoon sea salt
    • 1 teaspoon freshly ground black pepper
    • juice of two limes
    • 1 tablespoon peanut butter
    Mix the onion and garlic with peanut oil. Add the prawns and toss to coat. Leave to marinate for at least three hours or overnight. Grill the prawns or broil them for about 5 minutes, turning once. Whisk together the remaining ingredients to make the sauce and pour it into a small sauce bowl, placed at the center of the platter of prawns.


    The Vietnamese often top their grilled eggplant with crabmeat or ground beef, but here is a tasty vegetarian version. Serves 2-4, depending on what else you are serving.
    • 2 Asian eggplants (long and thin, but not baby eggplants)
    • 4 scallions, minced
    • 2 tablespoons peanut oil
    • 4 teaspoons soy sauce
    • 1/2 teaspoon fish sauce
    Prick the eggplants in several places with a fork, then grill over a charcoal or gas grill for about 20 minutes or until the flesh is soft but before the skin burns. Remove them, and when they are cool enough to handle, peel them and cut them in half lengthwise. Put the scallions in a bowl. Heat the oil in a pan until very hot, then pour it over the scallions. Drain them immediately. Sprinkle the scallions over the eggplants, then gently pour the soy and fish sauces on top. You're ready to serve.


    Just as South and Central American countries have their fried plantains, the Vietnamese have fried bananas, usually sold on the streets by women in front of their houses. The smaller and firmer the bananas, the better. Serves 4.
    • 6 tablespoons all-purpose flour
    • 2 tablespoons sugar
    • 1 egg, beaten
    • 1/4 cup milk
    • 4 medium bananas
    • peanut oil for frying
    Mix together the flour, sugar, egg, and milk to make a smooth, paste-like batter. Leave to rest for one hour. Peel the bananas and slice each one in half lengthwise, then across into chunks about three inches long. Dip the banana pieces into the batter and shallow fry in hot oil for a few minutes or until golden brown all over. Drain quickly on a wire rack or paper towel, and serve warm. If you like, serve them with powdered sugar or honey, for extra sweetness.


    Most soup recipes calling for pumpkin or various kinds of squash require you to peel and chop the squash before sauteing and simmering it. This can be quite a chore because a 3- or 4-pound squash is no easy vegetable to saw into. Here is a delicious soup that lets you gently slice open the squash after it is roasted to softness. The roasting gives it an added dimension of flavor as well. Serves 4-6.
    • 1 large butternut squash
    • 1 medium onion, peeled and chopped
    • 2 tablespoons vegetable oil
    • 2 cloves garlic, pressed
    • 1 teaspoon cumin powder
    • 1 teaspoon brown sugar
    • 1/2 teaspoon cider vinegar
    • 1/2 teaspoon cayenne pepper
    • 4 and 1/2 cups chicken stock
    • 1 cup half and half
    Preheat the oven to 400 degrees. Prick the squash in several places with a fork. Place on a cookie sheet in the middle rack of the oven, then bake for approximately 40 minutes or until you can tell it is soft enough to cut easily. Remove from the oven and let cool. Cut in half, lengthwise, then scoop the seeds from the two centers. Scoop the flesh out of the skin. Discard skin and seeds.
    In a large, heavy pan, saute the onion in the oil until golden. Add the garlic, cumin powder, sugar, vinegar, and cayenne pepper, and stir-fry for a couple of minutes. Add the chicken stock, followed by the squash flesh. Bring just to a boil, then lower the heat and simmer for about 10 minutes. Working in small batches, transfer the soup to a food processor and blend until smooth. Return the soup to the pan, stir in the half and half, and return it just to a simmer. Season it with salt and pepper to taste. Garnish with sour cream.


    We tend to think of grilled vegetables as a summer delight, but roasting them in the oven works especially well with the ones considered "winter vegetables"--in other words, root vegetables. This recipe serves a large crowd--you can cut it in half if you want to make it just for the family.
    • 1 pound small new potatoes, quartered
    • 1 bunch fennel, quartered
    • 4 parsnips, peeled and cut into 1-inch diagonals
    • 4 carrots, cut in diagonals
    • 1 head of garlic, broken into cloves, paper left on
    • 2 red bell peppers, seeded and cut into 1-inch dice
    • 5 tablespoons olive oil
    • the juice of 1/2 lemon
    • 2 teaspoons sea salt
    • freshly ground pepper
    • several pinches of dried rosemary and tarragon
    Place all of the vegetables in a large ceramic bowl and pour over them the olive oil, lemon, and seasonings. Use your hands to toss and coat them well. Let them marinate for at least a half hour. Preheat the oven to 425 degrees. Spread the vegetables in roasting pans or over sheet pans. Place them in the oven and roast for about 45 minutes, stirring and turning them often to keep them from sticking. Remove from the oven when they are tender and browned, and serve them up in a large bowl.

    OLD-FASHIONED PUMPKIN BISCUITS from Rituals and Celebrations by B. Smith

    Yields 12 biscuits
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoons salt
  • 1/4 cup (1/2 stick) chilled butter or shortening
  • 1/2 cup pumpkin puree
  • 1/2 cup buttermilk
    Preheat the oven to 450 degrees. In a food processor, sift together the flour, baking powder, baking soda, and salt. Add the butter or shortening and pulse until it is the texture of coarse meal. Add the pumpkin and buttermilk to the flour mixture. Process until the dough is soft and easy to handle. Turn onto a lightly floured work surface. Knead the dough gently until smooth. Roll out to 1/2-inch thickness, and cut with a biscuit cutter. Place the biscuits on a lightly greased baking sheet. Bake 10-to-12 minutes, or until lightly browned.

    PUMPKIN-APPLE SOUP from Rituals and Celebrations by B. Smith

    Serves 6
    • In a cauldron over low heat, melt 2 tablespoons of unsalted butter.
    • Add 1 onion (diced) and 2 large green apples (peeled, cored and diced) into caldron & sauté until soft.
    • Add 1 tablespoons all-purpose flour — stir and cook for 2 to 3 min.
    • Gradually add 4 cups of chicken or vegetable stock, whisking thoroughly.
    • Add 3 cups pumpkin puree, 2 tablespoons brown sugar and spices: 1 teaspoon each: ground cinnamon, ground nutmeg, & ground ginger.
    • Bring to boil, reduce heat and simmer partially covered for 25 min.
    • In a blender or food processor, puree the soup.
    • Pour the pureed soup from processor into an empty cauldron.
    • Stir in 1 cup apple juice, ˝ cup of half-and-half, pinch of salt, and freshly ground pepper to taste.
    • Ladle soup into hollowed-out mini-pumpkins.
    • Sprinkle with toasted pumpkin seeds.


    This dish is not only delicious, it's a feast for the eyes. The bright vegetables tossed with pink shrimp and pasta look wonderful in a big serving bowl set in the middle of the dinner table. Double or even triple the recipe, add a simple salad and crusty bread, and you can easily feed a crowd. Serves 4-6.
    • 1/2 c Italian dressing (regular or fat-free)
    • 1 clove garlic, minced
    • 1/4 c chopped parsley
    • 2 tsp grated lemon peel
    • 1 tsp salt
    • Dash cayenne pepper
    • 1/2 lb shrimp
    • 1 med yellow squash, julienned
    • 1 med zucchini, julienned
    • 1 med carrot, julienned
    • 3 green onions
    • 1/2 lb linguine, cooked
    In medium skillet, heat Italian dressing and spices. Add all other ingredients except linguine and saute. Toss linguine with vegetables, shrimp, and sauce. Serve at once.


    People tend to go from one extreme to the other--Minestrone is either something you eat in only the most authentic Italian restaurant, or it's some fakey-orange-colored liquid that comes from a Campbell's soup can. Here is the genuine item to make in your own kitchen. Serves 6.
    • 2 tablespoons olive oil
    • 1 medium onion, peeled and chopped
    • 2 cloves garlic, crushed
    • 1 small leek, peeled and sliced
    • 2 carrots, diced
    • 2 stalks celery, sliced
    • 7 and 1/2 cups beef stock
    • 1 tablespoon tomato paste
    • 1 14-oz. can of white cannellini beans
    • 3 tomatoes, chopped
    • 2 oz. green beans, cut in 1-inch pieces
    • 2 cups shredded cabbage
    • 1 oz. small soup pasta
    • sea salt and freshly ground pepper
    • 2 tablespoons chopped fresh Italian parsley
    • freshly grated Parmesan cheese
    Heat the oil in a large, heavy pan. Cook onions, garlic, and leeks over low heat for 5 minutes. Stir in the carrots, celery, stock, tomato paste, and drained beans and bring to a simmer. Cover and cook 30 minutes. Stir in tomatoes and green beans and simmer 10 more minutes. Stir in the cabbage and pasta. Season with salt and pepper.
    Cook 10 minutes or until the pasta is done. Stir in the parsley. Garnish each bowl you serve with the Parmesan cheese. tepper

    PLOUGHMAN'S SOUP Here it is, that favorite hearty lunchtime fare of the British. The ingredients are not that different from those in Welsh Rabbit, so you might want to consider serving the leftovers (if there are any) over some thick slices of grilled bread. Serves 4. 3 tablespoons butter 2 medium onions, peeled and chopped 1/4 cup whole wheat flour 2 cups chicken stock 1 cup light ale (do not substitute bad beer) a dash or two of Worcestershire sauce 1 and 1/2 cups crumbled Cheshire cheese salt and pepper to taste Vidalia onion rings or slices of scallion to garnish Melt the butter in a large, heavy pan. Gently saute the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce. Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions.

    POTATO LATKES This is a very old, traditional recipe for savory potato pancakes. They're good for breakfast, lunch, or dinner, served alone or as a side dish. Be sure to have plenty of sour cream and applesauce to top them off. 4 c peeled, grated white potatoes (about 2 lb potatoes) 1 med onion, grated 1/2 c flour 1/2 tsp baking powder 1-1/2 tsp salt 1/2 tsp pepper 2 eggs, beaten Vegetable oil for frying Mix potatoes and onion in a colander; squeeze out as much of the liquid as possible. Mix together dry ingredients in a large bowl; add potatoes and onions and toss to coat. Gently mix in eggs just until blended. Heat 2-3 tbsp oil in a large skillet over medium heat. Fry batter about 1/3 cup at a time until golden brown on both sides. Serve at once with sour cream and applesauce.

    TURKEY MOLE This is without a doubt the most creative thing you can do with all of that leftover turkey. It's just the spicy thing that's called for after the big Americana indulgence. Mole, by the way, rhymes with Ole. The dish originated in Mexico. Serves 6. 2 tablespoons olive oil 1 onion, peeled and chopped 2 cloves garlic, minced 1/2 green bell pepper, finely chopped 1/2 red bell pepper, finely chopped 3 Italian tomatoes, chopped 3/4 cup beef broth 2 teaspoons sugar 1/2 square unsweetened chocolate 1 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/4 teaspoon sea salt 1/4 teaspoon cinnamon several shavings of nutmeg a dash of ground cloves 4 cups leftover turkey, pulled from the bone and chopped 1 corn tortilla, finely ground (in food processor) Saute the onion, garlic, and peppers in the olive oil until softened. Add the tomatoes, and saute for 5 more minutes. Add the broth and all remaining spices, and stir until the chocolate has melted. Stir in the chopped turkey. Let the mixture simmer for about 15 minutes, then add the ground tortilla to thicken and smooth out the texture. Serve with plenty of steamed white rice.

    CHICKEN CURRY A curry is a dish made in the Indian tradition, filled with many pungent flavors and spices (including curry powder). This curry recipe takes ordinary chicken breasts to new heights by simmering them in a fruited sauce rich with the flavors of the East. It's also a good chance to use the Mango Chutney recipe we gave you last time. Serves 4. 4 chicken breasts 3 c water 1/2 c chopped celery 1 c chopped onion 1/2 tsp poultry seasoning 3/4 tsp salt 1/2 tsp pepper 4 tbsp butter 2 tbsp flour 1-1/2 tsp curry powder 2 tbsp mango chutney 2 tbsp black currant jelly 1 c chopped apple 1/4 c raisins 2 c steamed rice Simmer chicken in water with celery, 1/2 cup onion, poultry seasoning, salt, and pepper for 30 minutes. When the chicken is tender, skin and debone it; reserve stock. Melt butter in skillet; saute remaining onion until soft, stirring frequently. Blend in flour and curry powder; cook 3 minutes, stirring constantly. Heat stock and add onion mixture slowly, stirring until well blended. Bring sauce to boiling point and simmer 5 minutes until thickened. Add chutney and jelly; blend. Season with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to sauce. Cover and simmer 10 minutes. Stir in apple and raisins; cover and simmer 10 more minutes. Serve over rice. Serves 4.

    EGGNOG This classic holiday beverage is sinfully rich, thick, and delicious. Our recipe uses rum extract, but many folks prefer to spike their eggnog with the real thing. The recipe makes 2-3 servings; to serve a crowd you can multiply it, make it through the chilling stage, and then quickly finish it by adding the extract (or rum), whipped cream, and nutmeg. 2 eggs 1/4 c sugar Dash salt 2 c milk 1 tsp rum extract 1/2 c whipping cream, beaten until stiff Nutmeg Beat eggs, sugar, and salt in top of double boiler or heavy pan. Add milk; mix and cook, stirring frequently, until mixture barely coats a metal spoon. Chill. Stir in extract. Fold in stiffly beaten whipping cream. Pour immediately into glasses and add a dash of nutmeg.

    FIVE-BEAN SALAD Here's the answer to what to take to potluck dinners or family get-togethers. This salad blends many flavors and textures of bean, and its colors are lovely in a bowl. 1 16-oz can green beans, drained well 1 16-oz can yellow wax beans, drained well 1 16-oz can kidney beans, drained well 1 8-oz can garbanzo beans, drained well 1 8-oz can small lima beans, drained well 1/4 c chopped green bell pepper 1/2 c sliced red onion 1 small jar chopped pimientos 1 c sugar 1/2 c vinegar 1/4 c vegetable oil Gently mix vegetables. Combine sugar, vinegar, and oil; mix until sugar dissolves. Add to vegetables and mix until well coated. Let salad stand several hours to let flavors blend.

    TURKEY OYSTER CASSEROLE This is not a combination you run across every day. All the flavors meld beautifully to yield a rich, delicious result. Keep this recipe in mind for those post-holiday dinners when you're searching for innovative uses for leftover turkey. Serves 6. 8 oz broad noodles 1-1/2 c sour cream, divided 5 tbsp butter or margarine 5 tbsp flour 2 c turkey broth or chicken stock 3 c diced, cooked turkey 1/2 c chopped pimientos 1/2 c sliced ripe olives 3-oz or 4-oz can sliced mushrooms, drained 1 tsp salt 1/4 tsp pepper 1 pint oysters, drained Cook noodles; drain. Mix with 1/2 cup sour cream. Melt butter in saucepan, blend in flour, and gradually stir in turkey broth. Cook, stirring, until thickened. Blend in remaining sour cream. Stir into noodles; add turkey, pimientos, olives, mushrooms, salt, and pepper. Place half of mixture in a greased 2-qt casserole. Arrange the oysters in a layer on top, then cover with remaining turkey mixture. Bake, uncovered, at 350 degrees for 30 minutes. Serves 6.

    BASIC TOMATO SAUCE Every cook's repertoire should include a good, basic tomato sauce. You can serve it as-is over pasta, pork chops, or grilled chicken, or add seasoned, sauteed ground beef to make a heartier sauce for spaghetti. 3 tbsp olive oil 1-1/2 tsp dried basil 1/2 tsp dried oregano 3/4 tsp chili powder 1/4 tsp cayenne pepper flakes 2 cloves garlic, minced 1 med onion, chopped 1 28-oz can Italian tomatoes 1 12-oz can tomato paste 1-1/2 c water 1 bay leaf Salt and pepper, to taste Heat oil in saucepan. Add spices, garlic, and onion; saute 3 minutes. Add remaining ingredients, cover, and simmer slowly for 2 hours, stirring occasionally. After 1 hour, add salt and pepper to taste and more water, if necessary. Remove bay leaf before serving.

    POTATO DUMPLINGS This is a Scandinavian dish. The savory dumplings are excellent with almost any meat main course, and they offer a new alternative to more traditional side dishes. Serves 6 to 8. 4 c shredded raw potatoes 2 c flour 1 tbsp salt 2-3 qts beef, ham, or chicken broth 16 1/2" cubes cooked ham Melted butter Chopped parsley Place potatoes in a strainer. Rinse with cold water to prevent browning; drain well. In a bowl, combine flour and salt. Add potatoes; stir until coated. In a medium saucepan, bring broth to a boil over medium heat. Using a serving spoon, scoop a rounded spoonful of potato mixture, about the size of an egg. Press 1 cube of ham into center, covering completely. Using a slotted spoon, carefully lower dumpling into hot broth. Quickly shape remaining dumplings the same way and lower into broth. Adjust heat to maintain a simmer but not a hard boil. Simmer at least 45 minutes, turning over dumplings after about 25 minutes. Use slotted spoon to lift dumplings from broth. Serve hot with melted butter; garnish with parsley. Makes 16 dumplings.

    ACORN SQUASH WITH CRANBERRIES This winter vegetable dish is delicious with soup or salad and rolls or cornbread. Thanks to the microwave, it's quick and easy to cook, although you can also use a conventional oven at 350 degrees--cook the squash a total of 40-45 minutes, or until tender. 1 acorn squash 1 tsp butter, softened 1 apple, peeled and diced 1 can whole cranberries 1/4 c chopped walnuts Sour cream Cut squash in half; remove seeds, and cut tips to stabilize it during cooking. Spread butter on inside of squash. Divide diced apple and place in squash halves. Cover squash with waxed paper, place in microwave, and cook on high for 3 minutes. Mix cranberries and walnuts; divide and place in squash halves. Return squash to microwave and cook uncovered on high for 4 minutes. Let sit 2 minutes. Top each half with sour cream.

    ARROZ CON POLLO, CUBANO Somehow, the English translation "Cuban chicken with rice" just doesn't do this exotic dish justice. Serve with salad, garlic bread, and wine, and you'll have a feast. Note that saffron is often less expensive if you purchase it at an oriental or other ethnic specialty market. You can make this dish a day ahead and reheat it. Serves 4. (If you double or triple the recipe, reduce the amount of water.) 1 frying chicken, cut in serving pieces 1 onion, chopped 2 cloves garlic, minced 1 c olive oil 6 oz canned tomatoes 6 c water 1 bay leaf 2 tbsp salt 1 lb raw rice 1 pinch saffron 1 green pepper, cut in strips 2 pimientos, cut in strips 1/2 pkg frozen peas, cooked to almost tender Preheat oven to 350 degrees. Fry chicken with onion and garlic in oil until brown. Add tomatoes and water; bring to a boil and cook 5 minutes. Add bay leaf, salt, rice, saffron, and green pepper. Place in 8" x 10" casserole; bake 20 to 30 minutes, stirring at least twice. When water has been absorbed and chicken is fork tender, garnish with peas and pimientos.

    ARTICHOKE HEART DIP If you're having friends over and you want to serve them an hors d'oeuvre they'll rave about, try this delicious dip. Serve it warm with crackers, tortilla chips, or bread croutons--they will scrape every morsel from the bottom of the bowl and beg you to make more. 1 can artichoke hearts, drained 1 c mayonnaise 1-1/2 c Parmesan cheese, grated 1 c mozzarella cheese, shredded Dash red pepper 1 clove garlic, minced Cup up artichoke hearts very small. (If you prefer a smooth dip, rather than chunky, you can process them in a food processor or blender.) Mix all ingredients thoroughly. Bake in a casserole dish at 375 degrees for 20-30 minutes.

    BEEF TENDERLOIN WITH CREAM HORSERADISH SAUCE This wonderfully festive entree may break you of the holiday turkey habit. It's best to make the sauce in advance to give the flavors time to blend; chill it and then heat it gently as the tenderloin finishes baking. Obviously, our recipe feeds a small army; you may choose to begin with a smaller cut of meat. 1 large beef tenderloin, peeled (10-12 pounds) 1 carrot, thinly sliced 1 celery stalk, sliced 1 leek, thinly sliced 4 tbsp butter Sauce: 1 tbsp olive oil 1 clove garlic, minced 3/4 lb bacon, cut in 1" pieces 1/4 lb mushrooms, sliced 1-1/2 c sour cream 1 tbsp grated onion 2 tbsp horseradish 1 tsp dried thyme 1 tbsp minced parsley Chives for garnish Saute tenderloin and vegetables in 2 tbsp butter for 2 minutes. Place tenderloin in a shallow roasting pan. Dot with 2 tbsp butter; top with vegetables. Bake at 500 degrees for 25 minutes for rare, 30 minutes for medium rare. Serve with cream horseradish sauce; garnish with chives. Sauce: Saute garlic in oil 2-3 minutes. Add bacon and fry until crisp. Remove bacon and drain all but 3 tbsp of fat. Saute mushrooms in fat 15 minutes. Add sour cream, horseradish, onion, and thyme, and heat well. Add bacon, any pan juices from tenderloin, and parsley.

    GINGERED ASPARAGUS Asparagus is traditionally served steamed, perhaps topped with butter or a light cream sauce. Our recipe, on the other hand, gives this favorite vegetable an oriental flavor. Serve it cool with grilled meats. 3/4 c rice vinegar 1-1/2 tbsp minced fresh ginger 2 tbsp sugar 1 lb asparagus 1 clove garlic, minced 2 tbsp sesame oil 3 tbsp vegetable oil 1/2 tsp salt 1 tsp soy sauce Combine vinegar and ginger; bring to a boil. Cook 10-15 minutes over medium heat. Stir in sugar. Set aside. Steam asparagus just until tender but firm. Combine garlic, oils, salt, and soy sauce. Arrange asparagus on platter; pour garlic mixture over. One hour or so before serving, pour vinegar mixture over asparagus. Serve cool.

    HOT BUTTERED RUM Sip this fragrant potion by the fireside with good friends all around. It will make your toes tingle and your heart merry. Serves 8. 2 qt apple cider or apple juice 2 c brown sugar 4 sticks cinnamon 1/2 c butter 1/2 c rum Simmer juice, sugar, and cinnamon 15 to 20 minutes. Add butter and rum, and simmer another 10 minutes. Serve hot.

    LENTIL STEW You can make a big batch of this hearty stew and enjoy it on a cold winter night, then freeze it in portions for future lunches. The recipe can also easily be halved. 8 oz green lentils 1 lg onion, cut in big slices 2 cloves garlic, minced 1/2 lb smoked sausage or kielbasa, sliced 2 bay leaves 3 to 5 carrots, sliced 1/2" thick 1 tsp oregano Salt, to taste 1 can whole or stewed tomatoes Swiss cheese, grated Rinse lentils. Place lentils, onion, garlic, half of sausage, and bay leaves in 4-6 quart stock pot. Add water to cover plus 1 inch. Bring to boil, reduce to medium heat, and cook 1 hour. Add carrots and oregano; cook another 45 minutes. Add rest of sausage and tomatoes; cook 15-20 minutes. Serve with garnish of Swiss cheese.

    MARRAKESH CHICKEN This recipe is an example of chicken "Hunt Style"--simple chicken dishes made from ingredients found in a particular region or country. This recipe originated in North Africa. You can substitute chicken breasts or chicken parts, skinned or unskinned. Serves 4. 1 frying chicken, skinned and cut in quarters Juice of 1 lemon 1 tbsp crushed coriander (or 1/2 tbsp powdered) 1 tbsp dried oregano (or 1/2 tbsp powdered) 3 cloves garlic, chopped Good handful regular green olives 1/2 c olive oil 1 lemon, sliced thin Sprinkle chicken with salt and arrange in baking pan. Sprinkle with lemon juice, coriander, oregano, garlic, and olives. Pour olive oil over it. Cover with lemon slices and bake at 325 degrees for 1 hour. Serve over couscous.

    RATATOUILLE WITH BASIL This hearty dish can be eaten cold or warm as an appetizer, main course, or side dish. You'll get the best flavor with fresh herbs, if they're available, but dried will suffice. Serves 6. 1 small eggplant (about 1 lb), cut in 3/4" cubes 1/2 c olive oil 2 lg red bell peppers, cut in 3/4" pieces 1 lg onion, coarsely chopped 1 small zucchini cut in 3/4" rounds 1 lb tomatoes, peeled, seeded, and chopped 4 cloves garlic, chopped 1 tbsp chopped fresh thyme (or 1 tsp dried) 1 bay leaf 2 tsp red wine vinegar salt and pepper to taste 1/3 c chopped fresh basil Place eggplant in colander. Sprinkle with salt; let stand 30 minutes. Pat dry with paper towels. Heat 1/4 cup olive oil in large, heavy nonstick skillet over medium-high heat. Add eggplant and saute until brown and cooked through, about 6 minutes. Transfer eggplant to large bowl. Heat 1 tbsp oil in same skillet over medium-high heat. Add peppers and saute until light brown, about 5 minutes. Add peppers to eggplant. Add 1 tbsp oil to skillet; saute onion about 4 minutes. Add onion to eggplant. Heat 1 tbsp oil in skillet; add zucchini and brown lightly, about 3 minutes. Add to other vegetables. Heat 1 tbsp oil in skillet; add tomatoes, garlic, thyme, and bay leaf. Saute 3 minutes. Return all vegetables to skillet. Reduce heat to medium; cover and cook until vegetables are very tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Mix in vinegar; discard bay leaf. Mix in basil and serve.

    SPICED PECANS Better offer these yummy, spicy nuts only a few at a time to family and friends--they won't last long. In place of pecans you can use almonds or your favorite kind of nuts. 1 egg white 2 tbsp water 3-4 c pecans 3/4 c sugar 1/2 tsp ground cloves 1/4 tsp ground nutmeg 1-1/4 tsp ground cinnamon Beat egg white with water. Add nuts; stir until moist. Drain. Sift together dry ingredients. Add nuts; stir until coated. Spread nuts on cookie sheet. Bake at 250 degrees 25-30 minutes, stirring occasionally.

    VANILLA SUGAR You can use this flavored sugar in making baked goods and sauces, as well as to flavor beverages, cereal, and fruit. Note that you need to make the sugar well in advance of using it the first time. 1 vanilla bean 2 lb sugar Split vanilla bean in half lengthwise; cut halves into 1" pieces. Mix pieces into sugar and cover tightly. After 2 weeks, use sugar as called for; keep tightly covered between uses. As vanilla sugar is used, add more sugar, mixing well to redistribute bean pieces. They will continue flavoring sugar for several months.

    VEGETABLE CHEESE BALL This version of a classic favorite appetizer adds the crunch and flavor of celery, green pepper, and onion to the blend of cheeses. The recipe makes two cheese balls, so you can freeze one for a future gathering. 2 8-oz pkgs cream cheese, softened 2 c grated sharp cheddar cheese, softened 1/4 c chopped celery 1/4 c chopped green pepper 1/4 c grated onion 2 tbsp water 2 tsp Worcestershire sauce 1 tsp lemon juice Paprika or 3/4 c finely chopped nuts Blend cheeses thoroughly. Stir in vegetables. Blend in remaining ingredients except paprika or nuts. Shape into 2 balls. Sprinkle with paprika or roll in chopped nuts. Refrigerate or freeze.

    VEGETARIAN CHILI This spicy chili will warm you on a chilly (no pun intended) evening, and is also very healthful. You can eat it as a thick soup or serve it over cooked spaghetti, as a sort-of sauce. 1 onion, minced 1 tbsp olive oil 1 16-oz can diced tomatoes, undrained 1 c water 1 sweet bell pepper, diced 1 tbsp chili powder (or more, to taste) 2/3 c uncooked barley 1 15-oz can pinto beans, drained Shredded cheddar cheese In a large skillet, saute onion in olive oil. Add remaining ingredients except beans and cheese. Cover and simmer 35 minutes. Add beans and heat through. Garnish with cheese, if desired.

    AVOCADO SALAD This refreshing salad is out of the ordinary and makes a good accompaniment to spicy meals. To select a ripe avocado, purchase a hard one. Allow to ripen unrefrigerated 2-5 days until it yields to some finger pressure all over, but never as much as a ripe peach. 1 med or 2 sm avocados Salt and pepper to taste, about 1 tsp each 2 tbsp lime juice 1/4 c regular or light mayonnaise 1/2 c chopped onion 2 c chopped iceberg lettuce Cherry tomatoes or tomato wedges Peel avocados and cut into 1" cubes. In a salad bowl, mix salt, pepper, lime juice, and mayonnaise. Add avocado and onion; mix slightly. Add lettuce and toss lightly. Garnish with tomatoes.

    BROCCOLI SALAD Offer this salad as a luncheon main course, or serve it alongside a meat main course. Its unexpected mix of ingredients is intriguing and delicious. 1 bunch broccoli 1 lg red onion, chopped 1/2 lb fresh mushrooms, trimmed and sliced 6 hard-boiled eggs, cut in wedges garlic power, salt 1 c mayonnaise 2 tbsp prepared mustard 1/2 c whole salted cashews Wash broccoli and cut into bit-size pieces, stems and all. Put vegetables and eggs in a large bowl; sprinkle with garlic powder and salt. In a small bowl, mix mayonnaise and mustard. Pour over vegetable mixture; toss. Add cashews.

    CHICKEN AND GARLIC STEW Talk about making your home smell wonderful--this dish will do it. For dinner you not only get tender, flavorful chicken, you also have soft, nutty garlic cloves to enjoy spread on hot French bread with the meal. Serves 2-4. 6 chicken thighs 3/4 tsp salt 3/4 tsp white pepper 20 cloves garlic 3 c water 2 tbsp olive oil 1/2 c chopped celery and leaves 1/2 c chopped fresh parsley 1/8 tsp thyme 1 c dry white wine Preheat oven to 375 degrees. Season chicken with 1/4 tsp salt and 1/4 tsp pepper. Separate cloves of garlic; drop unpeeled into boiling water for 1 minute. Drain and rinse under cold water, then peel. In a shallow 2-qt casserole, add oil, coating bottom of dish. Add garlic, celery, parsley, 1/2 tsp salt, 1/2 tsp pepper, and thyme. Add wine and stir. Add chicken, skin side down, and baste. Cover tightly; cook 35 minutes. Turn chicken, baste, and cook 40 minutes.

    CHOCOLATE FUDGE This recipe is for people who like their fudge to have some texture, rather than being creamy smooth, but it still melts in your mouth. To make peanut butter fudge, reduce butter to 1/4 cup, eliminate cocoa, and stir in 1/2 cup creamy peanut butter after cooking. 1/2 c butter 2-1/4 c sugar 6 tbsp cocoa 1 tbsp light corn syrup 1 small can (10 tbsp) evaporated milk Line bottom and sides of an 8" square baking dish with foil. Mix all ingredients in a large saucepan. Cook and stir to soft-ball stage (236 degrees). Remove from heat. Stir vigorously with a wooden spoon until fudge begins to thicken and lose its gloss. Pour into pan; score cutting lines with a serrated knife.

    CORN PUDDING There's something almost addictive about kernels of corn buried in buttery custard. Adults ask for second helpings, and children clean their plates. If you like a smoother pudding, you can use cream-style corn and/or more flour in place of the cornmeal. Serves 4-6. 2 c whole-kernel corn 2 tbsp flour 2 tbsp cornmeal 2 tbsp sugar 1 tsp salt 2 tbsp butter, melted 3 eggs, beaten 2 c milk In a 1-qt, microwave-safe baking dish, mix corn, flour, cornmeal, sugar, and salt. Add butter, eggs, and milk; mix well. Microwave uncovered in 5-minute increments, stirring after each cook time and turning dish if necessary in your microwave. Cook until pudding is firm and no liquid milk or egg remains, 15-25 minutes, depending on your microwave oven.

    CREME DE CAVIAR So. Just who are your very best friends, the friends you like enough that you'll offer them this high-toned appetizer? Or perhaps you'll make it just for you and a loved one, to savor on toast points while sipping champagne by the fire. 3 8-oz pkgs cream cheese, softened 1 c sour cream 1 med onion, finely diced 3-1/2 oz black lumpfish caviar Salt and pepper, to taste 1/2 c sour cream 2 hard-boiled eggs, chopped fine 1/2 c parsley, finely minced Put cheese into a large bowl and mix with electric mixer until soft. Add 1 cup sour cream, onion, caviar, salt, and pepper, and mix until well blended. Shape into a mound on a serving platter. Cover the mound with 1/2 cup sour cream. Sprinkle to cover with finely chopped egg and top with parsley. Let chill in refrigerator for about 6 hours.

    HARVEST COUSCOUS It's a cold winter day and you have a crowd to feed. Serve them this warm, savory dish, and the gray skies won't seem so dreary. Yes, the recipe has lots of ingredients, but you probably have many of them on hand; and the combination of many flavors and long cooking time yields a very satisfying result. Note that saffron is often less expensive if you purchase it at an oriental or other ethnic specialty market. Also note that if prepared with vegetable broth, this dish is vegan. Serves 6-8. 6 med leeks, 4" green left on 1 tbsp white vinegar 12 c vegetable or chicken broth 4 tbsp olive oil 6 lg sprigs cilantro, chopped 8 cloves garlic, peeled and bruised 3 cinnamon sticks, each 3" long 2 tsp curry powder 1/4 tsp crumbled saffron threads 1 tsp coarse salt 6 med carrots, peeled, halved, and quartered 1/2 lb turnips, peeled and quartered 3 yellow onions, peeled and halved 2 med zucchini, ends trimmed 3 lg tomatoes, cored and quartered 1 can garbanzo beans, rinsed and drained 1 c pitted prunes, halved 1/2 c golden raisins Cooked couscous to serve 6-8 Trim roots off leeks. Cut a 2" X through the white bulb and a 3" X through the green ends. Place in a bowl; cover with water and 1 tbsp vinegar. Soak for 30 minutes to remove any sand. Drain; rinse under running water. Reserve. While leeks are soaking, prepare broth: Place broth, olive oil, cilantro, garlic, cinnamon, curry powder, saffron, and salt in a large, heavy pot. Bring to a boil; reduce heat and simmer 30 minutes. Place reserved leeks, carrots, turnips, and onions in the broth. Bring to a boil; reduce heat and simmer for 30 minutes. Using a potato peeler, peel zucchini lengthwise at intervals to make 3 or 4 stripes in the skin. Cut zucchini into 2-1/2 " lengths. Add zucchini, tomatoes, garbanzos, prunes, and raisins to pot. Stir gently so vegetables don't break up. Cook 30 minutes. Just before serving, gently heat vegetables and broth through. Stir in 3 tbsp of chopped cilantro. Spoon cooked couscous into shallow bowls; top with stew and remaining cilantro.

    LEMON CURD This is a heavenly lemon spread. It's delicious on English muffins, toast, or pancakes. Or blend it with an equal amount of whipped cream and serve as an elegant dessert. Makes about 1-3/4 cups. 3/4 c sugar grated rind and juice (1/3 c) of 2 lemons 1/2 c butter 3 eggs, beaten Put all ingredients in the top of a double boiler, over hot water. Stir until mixture is well blended and begins to thicken. This takes only a few minutes; it will continue to thicken as it cools. Pour into hot, sterilized jars and seal, or into scrupulously cleaned jars for refrigeration or freezing.

    PAPRIKAS BURGONYA These spicy paprika potatoes can be prepared as in this recipe, or you can add tomatoes and green peppers or sliced smoked sausage for a more substantial main dish. The original recipe uses lard, for which we've substituted shortening. You may prefer to use olive oil or vegetable oil. Serves 6. 2 med onions, peeled and chopped 2 cloves garlic, crushed 3 tbsp shortening 1/4 tsp caraway seed 1 to 2 tbsp Hungarian paprika Salt and pepper, to taste 6 med potatoes, peeled and cubed 1 c sour cream, at room temperature In a saucepan, saute onions and garlic in hot shortening until tender. Stir in caraway seeds, paprika, salt, and pepper; cook 1 minute. Add potatoes and enough water to barely cover. Cook slowly, covered, for 20 minutes or until potatoes are tender. Stir in sour cream; leave on low heat until hot.

    SALMON BOULE This is a great appetizer to serve the guests who come to watch the Super Bowl with you--it's guaranteed to get their minds off football for a few minutes. Some of them may even heap it onto their plates as their main course. 2 round French bread loaves 3 cans salmon, boneless/skinless 3 8-oz pkgs cream cheese, softened 1/2 c sour cream 3 scallions, chopped 1 tsp Worcestershire sauce 1 tsp salt lemon juice, paprika Cut the top off one bread boule, then hollow out the loaf, cutting inner bread into bite-size chunks--this loaf forms your "bowl." Cut entire second loaf into bit-sized chunks. Place the salmon in a bowl; sprinkle with lemon juice. Add remaining ingredients, blending thoroughly. Spoon into bread bowl; sprinkle with paprika. Serve on a platter, surrounded by bread chunks for dipping.

    VANILLA EXTRACT Real vanilla extract, as opposed to the vanilla-flavored imitation variety, is fairly expensive. But although you can pass off the imitation in some cases, most recipes are just not the same without the real thing. Here's a way to make your own vanilla extract at home. As you use it, add more vodka; the original beans will keep adding flavor for several months, and your bottle of vanilla will always stay full. Then you can fish out the old beans and add new ones. Note that you can also make the extract using brandy or cognac, which will add their own special flavor to your recipes. 6 vanilla beans, chopped 1 bottle (a fifth) of vodka Combine chopped beans with vodka in a 1-qt jar. Store jar in a dark, cool place for at least 2 weeks. Use vanilla extract as you would the store-bought variety.

    VEGETABLE LOAF This is a vegetable loaf, as opposed to a meatloaf, but the texture is quite similar. To make the dish vegan, use egg substitute and soy Parmesan substitute. Serve with potatoes and bread; serves 4. 1 lg onion, chopped 1 lb mushrooms, chopped 1 bell pepper, chopped 2 cloves garlic, minced Scant 5 c finely grated carrots 5 eggs 1 tsp thyme 1 tsp basil 1/2 tsp black pepper Salt, to taste 1 c bread crumbs 2 c cooked, seasoned lentils 1/2 c Parmesan cheese Saute first 4 ingredients in water or vegetable broth until soft. While they cook, grate carrots into a very large bowl. Add remaining ingredients. Add sauteed vegetables; mix well. Taste for salt and spices. Spray 2 loaf pans with nonstick spray and fill with mixture. Bake at 350 degrees for 1 hour, covering the loaves with foil if they begin to dry too much.

    COUNTRY CAPTAIN This dish, known throughout Georgia and much of the southern United States, dates to the early 1800s. There are several versions of its origin. One story says that it was introduced to Savannah by the captain of a vessel that plied the spice route from India. Another tale says that it's named for the native non-commissioned officers in India--"Country Captains." A known fact is that it was the favorite entree of President Franklin Roosevelt, introduced to him by his cook at Warm Springs, Georgia. 1 frying chicken, cut in pieces 1/2 c flour salt and ground pepper, to taste 2 tbsp vegetable oil 2 tbsp butter 1/2 c finely chopped onion 1 clove garlic 3/4 c finely chopped green pepper 1 c sliced mushrooms 1/2 c raisins 1 tbsp curry powder 1 tsp thyme 2 c chopped canned tomatoes 1/2 c toasted, slivered almonds Dredge chicken in flour seasoned with salt and pepper. Shake off excess. Heat oil and butter in a heavy skillet large enough to hold chicken in one layer, or cook in batches. Brown chicken on all sides; remove from pan. To the skillet, add onion, garlic, peppers, mushrooms, raisins, curry powder, and thyme, stirring until vegetables are wilted. Add tomatoes and salt and pepper to taste. Bring to a boil, stirring, and add chicken pieces, skin side up. Cover and cook until chicken is cooked thoroughly, about 30 minutes. Serve with cooked rice, toasted almonds, and chutney on the side.

    ROASTED VEGETABLE MELANGE This assortment of roasted vegetables, served with rice or noodles, is a delicious accompaniment to almost any main dish. Serves 4. 1/2 lb fresh mushrooms, cleaned 2 red or green peppers, cored and quartered 1 sm eggplant, peeled and cubed 1 med onion, quartered 1 tsp salt Freshly ground pepper to taste 2 tbsp olive oil Preheat oven to 400 degrees. Place all ingredients in a bowl and toss to coat with oil. Spread vegetables on a lightly greased baking sheet; bake 20 minutes until they're tender and beginning to brown.

    HAM TETRAZINNI Anyone can make chicken tetrazinni; why not try it with ham next time? This recipe is also a good way to use leftover spaghetti and ham. Serves 6. 6 tbsp butter 6 tbsp flour 2 c milk Salt and pepper, to taste 1/2 c shredded cheddar cheese 1 4-oz can mushrooms, undrained 2 tbsp diced pimientos 2 c diced cooked ham (or more) 1/2 lb spaghetti, cooked and drained 1 c buttered bread crumbs Grease 3-qt casserole. Melt butter in saucepan; blend in flour. Gradually add milk, salt, and pepper, stirring constantly until thickened. Add cheese; stir until blended. Add mushrooms (and liquid), pimientos, and ham. Arrange spaghetti in the casserole. Pour ham mixture over, then sprinkle with buttered breadcrumbs. Bake at 350 degrees for 20-30 minutes.

    SPICY STUFFED MUSHROOMS JAMBALAYA If you're having company over or serving your family a Cajun meal, here's a terrific first course. The stuffing is spicy and flavorful, and no one can stop after eating one. Serves up to 12, but probably more like 6. 1 lb large, fresh mushrooms 2 tbsp butter 1/2 c finely chopped yellow onion 1/2 c finely diced pepperoni 1/4 c finely chopped green pepper 1/4 tsp garlic, pressed 2 c crushed Ritz cracker crumbs 3 tbsp grated Parmesan cheese 1 tbsp chopped parsley 1/2 tsp seasoned salt 1/4 tsp oregano 1/8 tsp pepper 1 c chicken broth Preheat oven to 325 degrees. Wash mushrooms and drain; remove stems and chop. Melt butter in a skillet; add onion and saute 5 minutes. Add pepperoni, green pepper, garlic, and mushroom stems. Cook 10 minutes, until tender. Add crumbs, cheese, parsley, salt, oregano, and pepper. Mix well; stir in broth. Spoon stuffing into mushroom caps, rounding the tops. Place in a shallow pan with about 1/4 inch water. Bake 25 minutes. Serve immediately.

    SWEET RED PEPPER AND CRAB BISQUE The addition of red bell pepper adds color and flavor to the traditional smooth richness of bisque. Serve this soup with brunch or as a main course, with green salad and crusty bread. You can make the bisque up to two days ahead; cover and refrigerate it after pureeing. Serves 4. 2 tbsp butter 1 c finely chopped onion 1 c chopped celery 1 c chopped red bell pepper 1-1/4 tsp Old Bay or other seafood spice blend 3 c fish stock or bottled clam juice 1/2 c diced peeled russet potato 1/2 c half and half or skim evaporated milk 1 lb crabmeat Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice. Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes. Working in batches, puree soup in blender. Return soup to saucepan. Add half and half; bring to a simmer. Mix in crab. Season to taste. Cover; let stand 1 minute. Ladle into bowls.

    CHINESE SPARERIBS Welcome to the Year of the Dragon! In honor of the Chinese New Year, here's a recipe for tangy barbecue spareribs with an Oriental flavor. Note that the hoisin sauce called for is dark, salty, and sweet; it's a frequently used flavoring in Chinese cooking. If your store doesn't have it, you can find it at an Oriental or specialty grocery. This amount of spareribs will yield about 24 ribs. 5 lb spareribs 2 cloves garlic, minced 2 tbsp catsup 2 tbsp soy sauce 2 tbsp hoisin sauce 2 tbsp red wine 1 tbsp grated fresh ginger, or 1 tsp dried ginger 1 tbsp honey Preheat oven to 300 degrees. Cut spareribs into individual ribs. Place on a rack in a baking pan; bake 45 minutes. Combine remaining ingredients in a small bowl. Brush this sauce lightly onto spareribs. Roast ribs another 30 minutes. Turn ribs and brush them with sauce. Bake another 30 minutes, until well browned.

    CLASSIC BANANA BREAD Banana bread is a perennial favorite. It has everything: deep flavor, great texture, and the ability to fill your house with the aroma of a bakery. This recipe makes a single loaf of bread that is rich, moist, and very "banana-y." Note that the easiest way to mash bananas is to pulse them in a food processor or blender until they're the consistency you prefer. 1 c sugar 1/2 c butter, at room temperature 3 ripe bananas, mashed 2 eggs, beaten, at room temperature 2 c flour 1 tsp baking soda 1/4 tsp salt 1/2 to 1 c chopped walnuts (optional) Preheat oven to 350 degrees. Grease an 8" or 9" loaf pan. Cream butter and sugar. Add bananas and eggs. Beat well. Sift flour, baking soda, and salt together; add to batter, mixing until all dry ingredients are moistened. Add chopped walnuts, if you're using them. Pour into loaf pan and bake 1 hour.

    CREME DE MENTHE BALLS These minty treats are a cross between a cookie and a candy. They make a delicate end to a heavy meal or fit beautifully on a tea table of sweets. Store in tight container. Makes 4 dozen. 1 c vanilla wafer crumbs 3/4 c finely chopped pecans 1 c confectioner's sugar 2 tbsp white corn syrup 1/3 c white creme de menthe Mix all ingredients together thoroughly. Form into 1" balls; roll in additional confectioner's sugar. Cover with waxed paper and chill overnight.

    POACHED CHICKEN This recipe makes quite a quantity of extremely flavorful, delicately cooked chicken. You can use it for Poached Chicken Salad (coming up next time), make sandwiches with it, or use it in other favorite recipes that call for cooked chicken. (You may want to halve the recipe, if you don't need quite so much.) 2 frying chickens (3 to 3-1/2 lb each) 2 carrots, chopped 2 celery ribs, chopped Whole cloves 1 onion 1 tbsp margarine 1 tbsp parsley Place chickens in a stewing pot. Add carrots and celery. Stick cloves into whole onion and add to pot. Add margarine and parsley, then water to cover. Bring to a tremble and cook 1 hour. Cover pot with tilted top, then place pot in a sink of cold water. Repeat 3 or 4 times until broth is cool. Let the chicken languish in the pot in the refrigerator overnight. Lift out chicken and dejoint.

    POACHED CHICKEN SALAD This salad is very nice served in 1/8 of a sliced cantaloupe. Garnish with apple slices dipped in lemon juice, cantaloupe balls, and a small cluster of white grapes. Serve with hot rolls. Serves 2-4. 2 poached chicken breasts, skinned and chopped Mayonnaise Chopped pecans 2 celery ribs, chopped 1 apple, peeled and chopped 1 c grapes, sliced in half Salt and pepper Tarragon See our previous tip's Poached Chicken recipe for directions to prepare chicken. Moisten chopped chicken with mayonnaise. Add chopped nuts, celery, apple, and grapes. Season to taste.

    SCANDINAVIAN--PART 1 OF 5: NORWEGIAN SPINACH SOUP This series of recipes will feature flavors of Scandinavia. In combination, the five recipes will make a delightful meal, should you wish to invite friends for a thematic dinner. We begin with savory spinach soup, garnished with hard-boiled egg. Serves 4-6. 2 lb fresh spinach (or frozen, chopped spinach) 8 c chicken broth 3 tbsp butter 2 tbsp flour 1 tsp salt 1/4 tsp pepper 1/8 tsp nutmeg 2 hard-boiled eggs, sliced Wash spinach thoroughly; drain and chop coarsely. (If you're using frozen spinach, defrost it and drain thoroughly.) Place a sieve or strainer over a large bowl; set aside. In a large saucepan or soup pot, bring broth to a boil. Add spinach. Simmer 8 minutes, then pour into sieve or strainer, catching the stock in the bowl. Press the spinach with a spoon to remove as much liquid as possible. Set the stock aside; chop the spinach very fine. Melt the butter in the saucepan or soup pot. Remove pan from heat and stir in the flour. Using a whisk, slowly add the hot broth, mixing well. Return pan to heat and bring broth to a boil, stirring constantly. Add spinach, salt, pepper, and nutmeg. Cover pan, reduce heat, and simmer 5 minutes, stirring occasionally. Serve soup garnished with slices of hard-boiled egg.

    SCANDINAVIAN--PART 2 OF 5: NORWEGIAN FISH PUDDING This series of recipes features flavors of Scandinavia. The consistency of this authentic fish pudding depends on your using very fresh white fish. The pudding, which will be spongy and quite delicate, is served regularly in many Norwegian homes. You can enjoy it hot, drizzled with melted butter, or cold, as one element in a sandwich. Serves 4-6. 2 tbsp dry breadcrumbs 1-1/2 lb white fish (such as haddock or cod), skinned and boned, cut in small pieces 1/2 c light cream + 1 c heavy cream 2 tsp salt 1-1/2 tbsp cornstarch Preheat oven to 350 degrees. Grease the bottom and sides of a 9" loaf pan heavily with butter. Sprinkle with breadcrumbs, tipping the pan to evenly distribute crumbs. Also grease a piece of aluminum foil big enough to cover the loaf pan. Begin heating a saucepan of water to a boil, to use later when baking the pudding. Using a blender or food processor, puree fish and cream in small batches until smooth. Place pureed fish in a large mixing bowl. Add salt and cornstarch; beat at medium-high speed until light and fluffy. Pour mixture into prepared loaf pan. Pick up the pan and bang it on the counter several times, to remove any air bubbles in the pudding. Seal greased foil tightly over the top of the pan. Place pan in a deep baking pan; add boiling water 3/4 of the way up the sides of the loaf pan. Bake 60-75 minutes, until a tester inserted in the center comes out clean. Note that during baking, the water around the mold should simmer (but not boil!) constantly; adjust the temperature as necessary. Let pudding cool 5 minutes. Pour off any excess liquid; run a sharp knife around the edges of the pan to loosen the pudding. Hold a serving platter on top of the pan and quickly invert the pan and platter to remove the pudding. Soak up any extra liquid with paper towels.

    SCANDINAVIAN--PART 3 OF 5: DANISH BRAISED CABBAGE This series of recipes features flavors of Scandinavia. Today's red cabbage recipe is a traditional element in a Danish Christmas dinner. It's also a tangy addition to regular meals, and it's quite easy to prepare. Note that the flavor deepens and improves if you prepare the dish a day ahead, refrigerate it, and then reheat it on the stove or in a 325-degree oven before serving. Serves 4-6. 1 medium red cabbage (about 2 pounds) 4 tbsp butter, cut in small pieces 1 tbsp sugar 1 tsp salt 1/3 c water 1/3 c vinegar 1/4 c red currant jelly 2 tbsp grated apple Preheat oven to 325 degrees. Wash cabbage, remove outer leaves, and cut in half lengthwise. Remove core. Slice or chop fine, using a knife or food processor. In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water, and vinegar. Bring to a boil on the stove. Add cabbage and toss well to coat. Bring to a boil; cover casserole, and place in oven. Bake 2 hours. Check occasionally and add some water if all the liquid has cooked away. Ten minutes before cooking is finished, stir in jelly and apple; replace cover.

    SCANDINAVIAN--PART 4 OF 5: SWEDISH MEATLOAF IN PASTRY This series of recipes features flavors of Scandinavia. Today's hearty meatloaf features mushrooms and Swiss cheese in addition to the more common ingredients. The meat filling is encased in a sour-cream pastry. Serve the meatloaf with sour cream on the side--and a bowl of lingonberries, if you can find them. Serves 6-8. Pastry: 2-1/4 c flour 1 tsp salt 3/4 c cold unsalted butter, cut in small pieces 1 egg, cold 1/2 c sour cream, cold Filling: 4 tbsp butter 4 oz fresh mushrooms, finely chopped 3 lbs ground beef, pork, ham, veal, or any combination 1/3 c chopped onion 1/4 c chopped fresh parsley 1 c grated Swiss cheese 1 egg + 2 tbsp milk Grease the bottom of a 10-1/2" x 15-1/2" jelly roll pan with butter. Pastry: It's easiest to make this pastry in a food processor. In a small bowl, mix egg and sour cream. In the food processor, pulse the flour and salt until mixed. Add butter; process 15 seconds, until it has the consistency of coarse meal. With processor running, add egg mixture; process just until dough comes together. If you don't have a food processor, chill a large bowl, mix the flour and salt in the bowl, then cut in butter with a pastry blender or two forks. Stir in egg mixture just until you can form the dough into a ball. Wrap dough in waxed paper; refrigerate for 1 hour. Divide dough in half. Roll each half into a 6" x 14" rectangle. Place one rectangle in prepared pan; set pan and remaining pastry aside. Filling: Preheat oven to 375 degrees. Melt butter in a large skillet. Add mushrooms; cook over medium heat 6 minutes or until slightly colored. Add ground meat; cook until browned and until liquid in pan cooks away. Place meat mixture in a large bowl. Add onions, parsley, cheese, and milk; mix well. Gather mixture into a ball; place onto dough rectangle in pan. Using your hands, press meat into a narrow loaf shape. Brush edges of dough with egg/milk mixture. Place the second dough rectangle over the meat. Using a fork, press the dough edges together to seal. Brush top of pastry with egg/milk mixture. Prick top with a fork in several places. Bake 45 minutes, until golden brown.

    SCANDINAVIAN--PART 5 OF 5: SWEDISH MERINGUES This series of recipes features flavors of Scandinavia. You can round out a Scandinavian dinner (or any other meal, for that matter) with these ethereally light meringues, drizzled with bittersweet chocolate sauce. Note that the sauce is also wonderful served warm or cold on ice cream. Also note that if you don't want to buy superfine sugar, you can make your own by spinning regular sugar in a blender or food processor. Serves 8-10. 4 egg whites, at room temperature Pinch salt 1 c superfine sugar CHOCOLATE SAUCE: 1 c sugar 3/4 c water 1 c unsweetened cocoa Preheat oven to 250 degrees. Grease a cookie sheet heavily with butter; then coat with flour, tapping to remove any extra. In a large mixing bowl, beat egg whites and salt until foamy. Gradually beat in sugar. Beat until whites are very stiff and form solid peaks. Drop meringue by rounded tablespoons onto prepared pan. Bake 50 minutes. If meringues begin to brown, reduce heat to 200 degrees. Sauce: Bring sugar and water to a full boil in a heavy saucepan. Boil 2 minutes. Remove from heat; add cocoa and beat with a wire whisk until smooth. Serve each person 2 meringues, with a tablespoon of sauce over each.

    PORTABELLO AND LEEK ROLLUPS Sandwiches made with flavorful portabello mushrooms are very popular in trendy restaurants these days. Now you make them yourself, impress your family and friends, and save money! Serves 4-6. 4 to 6 tbsp olive oil 8 leeks, chopped 6 oz portabello mushrooms, sliced or chopped 1 lb bok choy, finely chopped 3 c shredded mozzarella cheese 4 tbsp Italian dressing 8 to 10 lg tortillas Preheat oven to 350 degrees. Heat olive oil in heavy skillet. Add leeks, portabellos, and bok choy; saute until tender. Add dressing; mix thoroughly. Remove from heat. Fill tortillas with portabello mixture and cheese. Roll up and place on cookie sheet. Bake 10 minutes, until cheese has melted.

    BLACK BEAN AND COUSCOUS SALAD This flavorful salad is easy to make; it's a great luncheon entree. You can use canned beans or cook dried beans ahead of time. (It's handy to cook a large batch of beans and keep them in the freezer to use in various recipes.) In addition to tomatoes, you can add your favorite garden vegetables to garnish the salad. Serves 2-4. 1 c couscous 1 lg clove garlic, crushed 1/2 c olive oil 1/4 c balsamic vinegar 2 c black beans, cooked Salt and pepper Feta cheese, tomatoes, lettuce Pour 1 cup boiling water over couscous and wait 5 minutes. Add garlic to olive oil and vinegar. Mix beans and couscous; pour dressing over. Salt and pepper to taste; toss all together until couscous is slightly purply-black all over. Serve on a bed of lettuce and garnish with crumbled feta and tomatoes.

    WHITE CHILI Traditional chili is based on the tomato. Tomato sauce, tomato paste, chopped tomatoes--the tomato will enter into the equation at some point, often along with red beans and beef. Today's recipe challenges that tradition by omitting the tomato entirely and instead offering your tastebuds the joy of chili flavored with garlic, green chilies, and Mexican-style spices. The chili is thick, savory, and extremely satisfying. Note that you can use canned Great Northern beans. If you do, begin by draining the beans; then proceed with the first step; bring the mixture to a boil, but omit the long cooking time (it only serves to soften dried beans). Serves 8-10. 1 lb large white beans 6 c chicken broth 2 cloves garlic, minced 2 med onions, chopped 1 tbsp oil 2 4-oz cans mild green chilies, chopped 2 tsp ground cumin 1-1/2 tsp oregano 1/4 tsp ground cloves 1/4 tsp cayenne pepper 4 c diced cooked chicken breast 3 c Monterey jack cheese Salsa Sour cream Combine beans, broth, garlic, and half the onions in a large soup pot. Bring to a boil. Reduce heat and simmer until beans are soft (2 hours or more), adding more broth or water as necessary. In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add onion mixture to bean mixture. Add chicken and simmer 1 hour. Serve topped with grated cheese, salsa, and sour cream.

    Italian Wedding Soup Amount Ingredient -------- ----------------------------- 1/2 lbs Extra lean ground beef 1 Egg, slightly beaten 2 tbs Fine dry bread crumbs 1 tbs Grated Parmesan cheese 1/2 tea Dried basil 1/2 tea Onion powder 5 3/4 C Chicken broth 2 C Thinly sliced escarole or spinach 2 cloves Garlic 1/2 C Orzo macaroni, uncooked 1/3 C Finely chopped carrot 1 tbs Olive oil 1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls. In a saucepan add a small amount of olive oil and chopped garlic. When garlic is tender add meatballs and cook until done. 2. In large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs. Return to boil; reduce heat to medium. 3. Cook at slow boil for 10 minutes or until pasta is tender to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top. Serves 4+ People

    Here's a lovely, light dessert to serve after a heavy meal. Note that if you don't care for apricot, you can substitute peach, strawberry, raspberry, or cherry preserves. Serves 8. 2 c apricot preserves 2 thin slices lemon, unpeeled 1/2 c madeira, cointreau, or dessert sherry Pinch salt Pinch cream of tartar 4 egg whites 1 c heavy cream, whipped Place preserves, lemon, and Madeira in blender container; blend until smooth. In a mixing bowl, add salt and cream of tartar to egg whites; beat until stiff. Stir a cupful of whites into preserve mixture, then fold in the rest. Fold in whipped cream. Spoon into individual compotes or a serving bowl.
    If you'd like to add some Oriental flavor to your menu, try this mixture of marinated beef, stir-fried vegetables, and noodles. You'll find that it isn't difficult to duplicate the efforts of your favorite Chinese restaurant (and the exotic nature of the dish may get your children to eat vegetables they wouldn't touch otherwise!). Serves 4-6. 1/4 c soy sauce 1/2 c seasoned rice vinegar 2 tbsp vegetable oil 1/2 tsp garlic powder 1/2 tsp ground ginger 1 lb sirloin steak, cut in thin strips 2 tbsp vegetable oil 1-1/2 c small broccoli flowerets (fresh or frozen) 1 lg onion, cut into wedges 1/2 small red bell pepper, cut in thin strips 1/2 small yellow bell pepper, cut in thin strips 8 oz fresh mushrooms, sliced 1 c cold water 2 tbsp cornstarch 1 tsp beef bouillon 1/2 lb spaghetti or linguini, cooked In a medium bowl, combine first five ingredients. Add beef, cover, and marinate 1 to 24 hours in refrigerator. In wok or large, deep skillet, heat 2 tbsp oil. Add beef mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender. In a small bowl, blend water, cornstarch, and bouillon. Stir into beef and cook until thickened. Add spaghetti; toss until thoroughly mixed. Serve immediately.
    This pudding is really more like raisin-nut dumplings in brown-sugar sauce. Mix some up, toss it in the oven, and listen to your family rave about the incredible new dessert you've added to their repertoire. Serves 6-8. Dumplings: 1 c sugar 1 c flour 2 tsp baking powder 1 tsp cinnamon 1/2 c walnuts or pecans, chopped 1/2 c raisins 1/2 c milk, at room temperature 1 tsp butter, at room temperature Sauce: 1 c brown sugar 2 c water 1 tsp butter Preheat oven to 350 degrees. Mix dry dumpling ingredients; add milk and butter, stirring just until moistened. Stir in nuts and raisins. Set aside. Put sauce ingredients in a flat baking pan and bring to boil on the stove. Drop dough into boiling sauce by rounded tablespoons-full. Bake for about 15 minutes. Serve warm.
    Here's an out-of-the-ordinary chicken recipe with a Polynesian flare. You can saute the pineapple slices and serve them with the chicken, or bake the slices right in the soy sauce. Either way, serve this dish over rice and wait for the compliments to begin. Serves 4. 2-1/2 lb frying chicken, cut up 1/3 c flour 1 tsp salt 1/2 tsp celery salt 1/4 tsp garlic salt 1/4 tsp nutmeg 1/4 c butter 1 can pineapple slices in syrup 1/2 c soy sauce 2 tbsp sugar Preheat oven to 350 degrees. Mix flour, salts, and nutmeg; place mixture in a plastic bag. Place chicken pieces in bag one at a top and shake gently to coat. In a skillet, brown chicken pieces in butter. Combine pineapple syrup (about 1 cup) with soy sauce and sugar. Place chicken pieces (and pineapple slices, if desired) in a shallow casserole; pour sauce over. Cover; bake 1 hour, until tender, basting 2 or 3 times. Serve over rice.
    There's a story that says this dish was served to Napoleon on the day he defeated the Austrians on the battlefield near the village of Marengo in northwest Italy, mid-June 1800. The original recipe contained chicken cooked in oil, tomatoes, a little water, and garlic. The chicken was served with local steamed crayfish and fried eggs as garnish. Back in France, the dish became popular with the addition of mushrooms, thyme, and white wine. If you'd like, you can add uncooked crayfish or shelled uncooked shrimp in the last 10 minutes with the mushrooms. You can also substitute chicken breasts or chicken parts, skinned or unskinned. Serves 4-6. 1 3-lb ready-to-cook chicken, cut up 4 tbsp olive oil 3/4 c chopped onion 1/2 c dry white wine 3 tbsp tomato puree 1 clove garlic, chopped 2 tbsp chopped parsley (or 1 tbsp dried) 1/2 tsp dried thyme 1/2 lb mushrooms Croutons, fried or baked in butter or oil Rub chicken pieces with 1-1/2 tsp salt and 1/4 tsp pepper; dredge in flour. Brown in oil on one side. Add onion and turn pieces to brown on the other side. When well browned, pour in wine and boil until wine reduces to about half. Stir in puree, garlic, and parsley. Cover and cook slowly for 20 minutes. Add thyme and mushrooms; cook 10 minutes longer. Adjust seasoning. Transfer chicken to platter surrounded with croutons; pour pan gravy over.
    This is an example of chicken "Hunt Style"--chicken dishes made from ingredients found in a particular region or country. This recipe originated in Greece. It's good served over rice, pasta, noodles, or toasted bread. Note that you can substitute chicken breasts or chicken parts, skinned or unskinned. Serves 4 to 6. 2- to 3-lb chicken, cut up 3 tbsp olive oil 5 cloves garlic, chopped 3 yellow onions, chopped 3 c tomatoes (fresh or canned), chopped 1 6-oz jar green stuffed olives OR 3/4 c salad olives Black pepper, to taste 1 tbsp dried oregano (or 2 tbsp chopped fresh) 1 c dry red wine Salt, to taste Brown chicken in olive oil. Remove chicken and saute garlic and onions until tender. Add tomatoes and olives and saute until tomatoes (if fresh) are soft. Add pepper, oregano, wine, and chicken. Cover and simmer about 30 minutes, or until tender. Taste for salt, as the olives are salty.
    Here's an utterly delicious--and completely unexpected--salad that will also help you use up the leftover cornbread from your Cajun meal. It makes an excellent new alternative to take to the next potluck dinner or family gathering. Serves 10-12. 5 c cubed cornbread OR crumbled corn muffins 3 c diced fresh tomatoes 1 c diced sweet onion 1 c diced green bell pepper 1/4 c sweet pickle relish 1/2 lb sliced bacon, cooked and crumbled 3/4 c mayonnaise 1/4 c sweet pickle juice Shredded Parmesan cheese Place cornbread in a large salad bowl. Combine tomatoes, onion, green pepper, relish, and bacon. Spoon on top of cornbread. Mix mayonnaise and pickle juice; pour over vegetables. Sprinkle with Parmesan. Chill before serving.
    This dish offers exotic flavor, but requires very little work. Once you combine the ingredients, the long cooking time takes care of the rest. Serve with Indian rice; serves 4. 1 to 2 med onions, chopped 1 med green pepper, chopped 2 tbsp butter 1 lb chicken or beef, ground or chunks Salt and pepper, to taste 1 tsp red pepper 2 tbsp curry powder 1 tbsp turmeric 1 tsp vinegar Dash garlic salt 2 med potatoes, sliced or cubed 1 c water (add more if more liquid is desired) 1 can tomatoes Saute onions and green pepper in butter. Add meat and seasoning and brown a little. Add potatoes, water, and tomatoes. Simmer 1-1/2 to 2 hours until desired consistency is reached.
    This simple soup is a traditional favorite with Greek meals. However, you'll enjoy it as a first course with many entrees, or as a warm and savory lunch with a thick slice of bread. Serves 4. 6 c strained chicken broth (canned is fine) Salt, pepper, and dill weed (optional), to taste 1/2 c medium- or long-grain white rice 3 eggs 2 to 4 tbsp lemon juice, or to taste In a 3- to 4-qt saucepan over medium-high heat, bring broth to a simmer; season as desired. Add rice and simmer, covered, for 20 minutes or just until tender. Turn down heat so broth stays hot but doesn't boil. In a medium bowl, beat eggs with a whisk or fork until they're light; beat in lemon juice. Slowly add about 3/4 cup of hot broth to egg mixture, whisking constantly. Add egg mixture to remaining hot broth, stirring constantly. Heat through and serve.
    Make these for your family; take a plate to work; bring them along to a potluck. Wherever you serve them, you'll hear cries of "These are my favorite kind of cookie!" They're everyone's favorite, but many people claim that they can't make them--some crisis always strikes. The secret lies in the proportion of ingredients, but also in the cooking time: Boil the mixture 1 minute--no less, or they won't set; no more, or they'll crumble apart. Makes about 2 dozen. 2 c sugar 1/2 c milk 1/2 c unsweetened cocoa 1/2 c butter 3 c quick oats 1/2 c peanut butter 1 tsp vanilla Place oats, peanut butter, and vanilla in a large bowl. Set aside. Combine sugar, milk, cocoa, and butter in a large saucepan. Bring to a boil; boil 1 minute (no longer!). Remove from heat. Pour over oat mixture; stir well. Drop by large spoonfuls onto waxed paper and let cool.
    Guess what? You can make fajitas like those at your favorite Mexican restaurant--and they're easy to prepare. (But we don't recommend that you try that business of bringing the sizzling-hot pan to the table when you're eating at home.) A long marinating time fills the meat with flavor; then you cook the meat quickly, heap bowls with your favorite fixings--cheese, lettuce, guacamole, onions, and whatever else you fancy--and you're ready to eat! Serves 6-8. 2 lbs meat of your choice 1/4 c vegetable oil 1/4 c vinegar 4 cloves garlic 1 fresh jalapeno pepper, seeded and chopped 2 tbsp fresh oregano (or 2 tsp dried) 2 tsp seasoned salt 1 tsp ground cumin Mexican fixings and flour tortillas Mix all ingredients together. Marinate 2 to 24 hours in refrigerator. When ready to fix fajitas, drain meat. Saute at medium to medium-high heat in a large skillet until hot. Serve warm with Mexican fixings of your choice and flour tortillas.
    Here's a recipe for the hardy favorite of picnics, potlucks, and family dinners that offers flavors and color beyond the usual version folks expect. The salad is substantial and will complement most meat entrees. Serves 8-10. 1/4 lb diced bacon 3/4 c thinly sliced celery 1/2 c finely diced onion 1-1/2 tbsp flour 3/4 c water 1/3 c vinegar 2 tbsp sugar 1 tsp salt 1 tsp prepared mustard 1/4 tsp celery seed 1/8 tsp pepper 2 hard-boiled eggs, diced 4 c (2 lb) red potatoes, cooked and sliced 2 tsp diced pimiento Brown bacon; remove from pan. Add celery and onion; cook until limp. Stir in flour, water, vinegar, and sugar; mix well. Add salt, mustard, celery seed, and pepper. Cook until thickened, stirring constantly. Fold in eggs, potatoes, pimientos, and bacon. Cover; heat over low heat. Serve warm or at room temperature.
    This recipe uses a number of spicy and tangy ingredients plus a long, slow cooking time to impart plenty of flavor and tenderize the beef. Add more paprika if you'd like to pep things up. Top with a dollop of sour cream. Serves 4-6. 1 lb beef, cubed 2 med onions, minced 1/4 tsp dry mustard 1-1/4 tsp paprika 2 tbsp brown sugar 1 tsp salt 2 tbsp Worcestershire sauce 3/4 tsp cider vinegar 6 tbsp ketchup 1-1/2 c water 3 tbsp flour 1 6-oz pkg noodles In a large saucepan or Dutch oven, brown meat; add onion. Combine mustard, paprika, brown sugar, and salt. Combine Worcestershire sauce, vinegar, and ketchup; add to mustard mixture. Add to meat, with 1 cup water. Bring to a boil; cover and simmer 2-1/2 hours, stirring occasionally. Blend flour with 1/2 cup water. Add to meat mixture and stir until thickened. Boil noodles in salted water according to package directions. Serve meat mixture over noodles.
    This dish may seem to be missing ingredients, but no other seasonings are needed--good-quality sausage is full of its own delicious flavors. Serve with a cheese-flavored potato dish, and you've got a wonderful meal. Serves 6-8. 2 lg cans sauerkraut 2 lb Polish kielbasa 1 tsp caraway seeds Drain and wash sauerkraut thoroughly. Slice sausage into thick slices and saute in a heavy Dutch oven until some brown bits stick to bottom. Add sauerkraut and caraway seeds. Simmer thoroughly, stirring often, until hot.
    Oh, my goodness, but this is good. The orange flavor of the cointreau, together with all the other seasonings, infuses an ordinary pork roast with magic. You should make this tonight, if not sooner. Serves 4-8, depending on size of roast. 1 pork roast, preferably center cut Sauce: 8 oz tomato sauce 1/2 c ketchup 1/2 c red wine vinegar 1/2 c dark brown sugar 1/2 c corn syrup 1/2 c water 1 tsp chili powder 1 tbsp cornstarch 1/2 c cointreau Preheat oven to 350 degrees. Roast pork for 3-4 hours, until a meat thermometer in the center reads 160 degrees. Meanwhile, combine all sauce ingredients except cornstarch and cointreau in the top of a double boiler. Cook, stirring occasionally, until hot. In a small bowl, blend cornstarch and 2 tbsp of sauce mixture. Add cornstarch to sauce, stirring constantly. After sauce thickens, add cointreau and cook 15 minutes, stirring constantly. Thirty minutes before roast is done, cover with one-third of sauce. In 15 minutes, baste with another third of sauce. Serve remaining sauce with roast.
    Hey, cher, where you at? It's Mardi Gras time in the Big Easy, New Orleans, and restaurants there will be serving heaping plates of spicy, savory Cajun food to thousands of costumed revelers. Those of us who can't be there can still join the party by enjoying a homemade Cajun feast. This week's recipes will prepare you to host a Mardi Gras celebration in style--but they're also great additions to your everyday cooking repertoire. Today's recipe is for Red Beans and Rice, a New Orleans staple and one of my personal favorites. Note that in place of smoked sausage you may want to use Andouille or another spicy sausage, if you like your food to bring tears to your eyes. Serves 6. 1 15-oz can red beans, undrained 2 cups water 1 tsp garlic salt 1/4 tsp red pepper flakes 1 lb smoked or Cajun sausage, cut in bite-sized pieces 1 large onion, chopped 1 rib celery, chopped 1/2 green pepper, chopped 2 tbsp olive oil 2 bay leaves 1/4 tsp pepper 1/2 tsp ground cumin 6 c cooked white rice Combine beans, water, garlic salt, red pepper, and sausage in a large soup pot. Bring to a boil; cover and reduce heat to low. In a skillet, saute onion, celery, and green pepper in olive oil until vegetables are tender. Add onion mixture to bean mixture. Stir in bay leaves, pepper, and cumin. Simmer at least one hour. About 15 minutes before serving, remove cover and continue simmering until mixture is desired consistency. For creamier, thicker results, mash some or all of the beans against the side of the pot with the back of a spoon. Serve over white rice.
    It's Mardi Gras time in the Big Easy, New Orleans. This week's recipes will prepare you to host a Mardi Gras celebration in style--but they're also great additions to your everyday cooking repertoire. Today's Sour Cream Cornbread makes a terrific accompaniment to either Red Beans and Rice (our previous tip) or our next tip's Chicken and Seafood Gumbo. This bread isn't dry and crumbly, like some cornbreads; instead it's moist and flavorful, with whole-kernel corn scattered through. And, because it's based on a corn muffin mix, it's quick and easy to make. Serves 8-10. 1 c milk 1 c (8 oz) sour cream 2 7.5-oz pkgs corn muffin mix 1/2 c whole-kernel corn (frozen and thawed, or canned) Preheat oven to 375 degrees. Lightly grease bottom of 9-inch-square baking pan. Combine all ingredients in a medium bowl. Stir until well blended and all mix is moistened. Pour into prepared pan. Bake 30-35 minutes, until golden. Cool slightly before cutting.
    It's Mardi Gras time in the Big Easy, New Orleans. This week's recipes will prepare you to host a Mardi Gras celebration in style--but they're also great additions to your everyday cooking repertoire. New Orleans cooking enjoys the influence of many different cultural groups, including African and native Choctaw populations. Gumbo is traditionally thickened with okra, and the name comes from the African word for okra: "gombo." This recipe adds file powder (made from sassafras leaves), just as the Choctaw seasoned their stew; you can find file powder at many groceries or ethnic food stores. Serves 6. 1/2 c cooking oil 1/2 c flour 1 c chopped celery 1 c chopped onion 6 cloves garlic, minced 1 qt chicken broth (canned or from bouillon) 2 c water 2 c fresh or canned tomatoes 2 c sliced okra (fresh or frozen) 2 c diced cooked chicken breast Salt and pepper, to taste 1 c peeled, cooked shrimp (bite-sized pieces) 6 crab claws 2 tbsp file powder 6 cups cooked white rice In a cast-iron Dutch oven, combine oil and flour over medium-low heat. Reduce heat to low as flour begins to brown. Brown until the color of a penny, or darker. Add chopped onions, celery, and garlic and cook until onions become transparent. Add broth while stirring. Add water, tomatoes, okra, chicken, salt, and pepper. Bring to a boil; reduce to simmer. Cook 2-3 hours or until tomatoes and okra come to pieces. Add shrimp, crab claws, and file powder 10 to 15 minutes before serving. Serve over white rice.
    It's Mardi Gras time in the Big Easy, New Orleans. This week's recipes will prepare you to host a Mardi Gras celebration in style--but they're also great additions to your everyday cooking repertoire. "Ravigote" comes from a French word meaning "to invigorate." This easy dish, which falls somewhere between an appetizer and a salad, will certainly invigorate your tastebuds. It's especially pretty served over a mix of different lettuces. Serves 6. 1 c mayonnaise 1-1/2 tbsp minced green pepper 1-1/2 tbsp minced scallions 1-1/2 tbsp minced pimientos 1-1/2 tbsp minced anchovies 4-1/2 c lump crabmeat Shredded lettuce (mixed varieties) In a medium bowl, combine mayonnaise, green pepper, scallions, pimientos, and anchovies until well mixed. Chill thoroughly. Gently stir in crabmeat; do not break up lumps. Chill until ready to serve. Serve on a bed of shredded lettuce.
    It's Mardi Gras time in the Big Easy, New Orleans. This week's recipes will prepare you to host a Mardi Gras celebration in style--but they're also great additions to your everyday cooking repertoire. A spicy meal calls for a smooth dessert. Bread pudding is a traditional favorite in New Orleans, but this recipe goes one step beyond tradition by incorporating plenty of chocolate. The result is warm, rich, and very delicious--especially served with whipped cream or ice cream. Serves 8. 1-1/2 c milk 1-3/4 c + 2 tbsp heavy cream 1/2 c sugar 1-1/2 c chocolate chips 1/8 tsp salt 3 large eggs, beaten with a fork 1/3 large French baguette, buttered and cut into 1/2-inch cubes (3 c total) Place bread cubes in a large bowl; set aside. Combine milk, cream, sugar, chocolate chips, and salt in a medium saucepan. Cook over low heat, whisking occasionally, until chocolate is melted and the mixture is an even brown (no little chocolate specks floating in the milk), 10-15 minutes. Remove chocolate mixture from heat. Add eggs, whisking constantly. Pour mixture over bread cubes. Stir with a large spoon. Refrigerate mixture 2-3 hours, stirring occasionally, until all bread is thoroughly soaked. Preheat oven to 350 degrees. Grease a 2-qt baking dish with butter. Pour pudding into dish. Bake 45 minutes. Lay a piece of aluminum foil over the top of the dish, tucked loosely around the edges; return pudding to oven and bake 25-30 minutes longer, until a tester inserted near the center comes out clean. Cool 10-15 minutes before serving.
    Talk about a meal that will make your house smell wonderful! Three heads (yes, that's heads of garlic, not cloves) will definitely do the trick. This soup is wonderful on a cold evening, served with lots of crusty bread. Serves 6. 3 lg garlic heads 1/3 c olive oil 1 bunch leeks (about 3 c, using white part) 3 lb potatoes, peeled and cubed 6 c vegetable or chicken broth Salt and pepper, to taste 2 c skim milk 1 c sharp cheddar cheese (optional) Preheat oven to 350 degrees. Cut across tops of garlic about 1/2" into bulb to create a flat top and expose some of the cloves. Remove excess papery skin. Place bulbs on foil (or in a small casserole with a cover); drizzle with 2 tbsp olive oil. Close foil (or cover casserole); bake 1 hour. Remove and cool. (This can be done several days in advance.) Cut off green upper leaves of leeks--down to the point where dark green begins to pale--and discard. Slice leeks in half, then hold under running water, separating them to let water flow through. Place flat side down on a cutting board and slice very thin. Heat remaining olive oil in a large pot and add leeks. Cook over medium-high heat about 10 minutes, stirring occasionally. Add potatoes, broth, salt, and lots of pepper. Bring to a boil, reduce heat, and simmer 20 minutes or until potatoes are tender. Squeeze soft garlic into the container of a blender, discarding skins. Add about 3 cups of leek mixture; blend until smooth. Add back into pan, then use a potato masher or electric mixer to smooth out soup, leaving some chunks as desired. Add milk and bring to a boil. Remove from heat; stir in cheese, if desired.
    This sort-of-souffle is a great potluck breakfast/brunch dish. It's also convenient when you need to provide breakfast for guests, because you can prepare it the night before and then just pop it in the oven in the morning. Serves 6. 1 lb ground hot or mild sausage 2 slices white bread, diced 1 c grated sharp cheddar cheese 6 eggs 1-2/3 c milk 1/2 tsp salt 1 drop Tabasco sauce 1 tsp dry mustard 1 tsp Worcestershire sauce In a skillet, brown sausage, breaking up lumps; drain. In a 2-quart casserole, layer sausage, bread, and cheese. In a medium bowl, beat eggs with remaining ingredients. Pour over sausage mixture in casserole dish. Cover and refrigerate 12 hours or overnight. Remove from refrigerator 1 hour before cooking. Preheat oven to 350 degrees; bake, uncovered, 45 minutes or until firm and golden on top.
    If you favor the flavors of the Middle East, you'll enjoy this recipe. It's filled with exotic spices and tastes, and will intrigue your family and friends. If you prefer, you can substitute squash for the eggplant. Note that limou-omani (dried Persian limes) and goureh (sour grapes) are available at many Middle Eastern food stores. Serves 6-8. 1 lb stewing meat (lamb, veal, or beef) cut in 1" cubes with 1/2 lb marrow bone OR 3-lb frying chicken, cut up 2 onions, finely sliced 1 clove garlic, crushed 1/2 c oil 1/4 tsp nutmeg 1 tsp cinnamon 1/4 tsp turmeric 1 tsp salt 1/4 tsp freshly ground black pepper 2 med eggplants, peeled and quartered lengthwise 2 tbsp tomato paste 2 tbsp powdered or 2 whole limou-omani OR 1/4 c goureh OR juice of 2 lemons 1 lg tomato, peeled and sliced In a Dutch oven, brown meat and bone, or chicken, with onions and garlic in 3 tbsp oil. Add nutmeg, cinnamon, turmeric, salt, and pepper. Pour in 3 cups water with meat or 2 cups water with chicken; bring to a boil and cover. Reduce heat and simmer 1 hour for meat or 45 minutes for chicken. Sprinkle both sides of eggplant pieces with salt; let stand 20 minutes. Rinse and pat dry. Saute in a skillet in 1 tbsp oil; set aside. Add tomato paste and limou-omani, goureh, or lemon juice to the meat or chicken; mix well and taste. Adjust seasoning if necessary. Preheat oven to 350 degrees. Pour meat or chicken and sauce into a deep ovenproof casserole; arrange eggplant and tomato slices on top. Cover and bake 45 minutes. Either serve immediately from the same dish or keep warm in oven until ready to serve. Serve hot with rice.
    These muffins are nothing like the usual sweet, fruit-filled variety. They're only very slightly sweet, instead getting their flavor and sturdy texture from sour cream and cornmeal. You might serve them instead of biscuits or cornmeal with dinner. Makes 12. 1-1/4 c unbleached flour 3/4 c cornmeal 3 tsp baking powder 1/2 tsp salt 1/4 c sugar 1/2 tsp baking soda 1 c sour cream, at room temperature 1 egg, beaten, at room temperature Preheat oven to 350 degrees. Grease 12 muffin cups or line with paper liners. Sift together flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, add baking soda to sour cream. Stir until frothy. Add egg to sour cream mixture and mix well. Add sour cream mixture slowly to dry ingredients and stir just until mixed. Fill muffin tins about 2/3 full. Bake 25 minutes or until browned.
    Tortilla chips aren't just for dipping, after all! This easy soup has a light Mexican flavor. Low-fat tortilla chips work well--and this is a good way to use up chips that have become stale. Serves 4-6. 2 tbsp vegetable oil 1 med onion, diced 4 cloves garlic, minced 6 c chicken broth (canned is fine) 4 boneless/skinless chicken breast halves 2 c tomato salsa Salt and pepper, to taste Tortilla chips Heat oil in a large soup pot over medium-high heat. Add onion and garlic; cook, stirring occasionally, about 15 minutes, until tender. Add broth and chicken breasts. Bring to a boil, reduce heat, and simmer 10 minutes. Remove chicken and set aside. Add salsa to broth; season with salt and pepper. Cut chicken into cubes and return to soup. Put a handful of tortilla chips into the bottom of soup bowls. Ladle soup over chips. Garnish with any of the following: lime slices, grated cheese, minced cilantro, sour cream, hot sauce, minced onion, or minced jalapeno peppers.
    This may be called a winter salad, but believe me, it's good any time. The salad is creamy, tangy, crunchy, and chewy all at once. What more could your taste buds ask for? It's pretty served on whole lettuce leaves. Serves 6-8. 1 c raisins 1-1/2 c orange juice 2 c celery, diced 3 c apples, diced 1/2 c seedless grape halves 1 c walnuts or pecans, coarsely chopped or halves 1 c mayonnaise 1 c sour cream Soak raisins in orange juice overnight. Drain, then combine with other ingredients until thoroughly mixed. Chill until time to serve.
    You're tired of mashed potatoes, you're tired of stuffing, you're tired of baked potatoes. Here's a way to treat potatoes that lends them an entirely new flavor and texture. It's almost like a twice-baked potato, but baked in a casserole so you don't have to worry about fitting the mixture back into the potato shells. Note that you can prepare this dish a day ahead and refrigerate it until you're ready to bake it. Serves 4. Per serving: 270 cal, 8.9 gm fat, 123 mg cholesterol, 40.6 gm carbohydrates, 3.8 gm fiber, 8.2 gm protein, 176 mg sodium. 2 lb potatoes 2 tbsp butter 1 bunch celery greens 1 sm onion, diced 2 eggs, beaten 2 slices bread, cut in cubes Preheat oven to 350 degrees. Grease a 2-quart casserole dish. Cook and mash potatoes; stir in beaten eggs and bread. Saute celery greens and onion in butter. Mix into potato mixture. Place in casserole. Bake 45 minutes or until brown.
    Next time you want tacos, try this recipe: You bake the savory meat filling in a yeast-tortilla pie crust, rather than spooning it into individual shells. Then, add your favorite taco toppings. Note that instead of the spice in the filling, you can use one envelope of taco seasoning mix. Serves 6. Crust: 1-3/4 to 2 c flour 1 pkg dry yeast 1 tbsp sugar 2 tsp finely chopped onion 3/4 tsp salt 2/3 c very warm water (120-130ř) 2 tbsp oil 1/2 c crushed tortilla chips Filling: 1 lb ground beef 1/2 c chopped onion 2 tbsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder 3/4 c water Topping: 1 c shredded cheddar cheese 1 c shredded lettuce 1-1/2 c chopped tomatoes In medium mixing bowl, combine 1 cup flour, yeast, sugar, onion, and salt; mix well. Add warm water and oil. Mix by hand until almost smooth. Stir in chips and enough flour to make a stiff batter. Spread in well-greased 10-inch pie pan, forming a rim around edge. Cover; let rise in warm place 20 minutes. Brown ground beef with onion. Add seasonings and water; simmer 25 minutes. Preheat oven to 375 degrees. Spread meat mixture over dough. Bake 30-35 minutes, until edge is crisp and light golden brown. Sprinkle cheese, lettuce, and tomatoes on top. Serve immediately with sour cream and taco sauce.
    My friend Katy passed along this recipe, which has quickly become a staple dinner item in our household. These burritos have many benefits: They're quick, they're healthful, and they're delicious. If you prefer, you can use fat-free tortillas. You can also use pinto beans in place of black beans, or a mixture of the two. Makes 10. Per burrito: 448 cal, 5.3 gm fat, 5 mg cholesterol, 70.3 gm carbohydrates, 13.5 gm fiber, 25.8 gm protein, 377 mg sodium. 10 tortillas, soft-taco size 4 cups black beans or pinto beans (2 16-ounce cans) 4-ounce jar chopped green chilies Salt and pepper 2 cups cheddar cheese, shredded 1 cup salsa Preheat oven to 350 degrees. Heat tortillas in microwave per package directions. Using a mixer, food processor, or potato masher, mash beans, chilies, salt, and pepper to desired consistency. Spread 1/2 cup salsa in the bottom of a 13-inch x 9-inch baking pan. Spread 2 tablespoons of bean mixture across a tortilla; sprinkle with cheese and salsa. Roll up tortilla, leaving ends open, and place in baking dish, seam side down. Repeat with remaining tortillas. Spread remaining salsa over burritos; sprinkle with remaining cheese. Bake 20 minutes, until heated through.
    Here's another handy breakfast/brunch recipe. Your children will love it on weekend mornings--and so will you, because it takes advantage of a couple of prepared shortcuts. Serves 4-6. 1 lb hot or mild pork sausage 1 pkg 8 refrigerated crescent rolls 1 c frozen loose-pack hashbrowns, thawed 1 c shredded sharp cheddar cheese 5 eggs 1/4 c milk 1/8 tsp pepper 1/2 tsp salt 2 tbsp grated Parmesan cheese Preheat oven to 375 degrees. Cook and drain sausage, breaking up lumps. Separate rolls and fan out to cover bottom of ungreased 12-inch pizza pan. Press over bottom; seal any cracks. Sprinkle with sausage, potatoes, and cheese. Beat eggs and spices and pour over sausage mixture. Sprinkle with Parmesan. Bake 25-30 minutes.
    This salad is a marvelous mixture of colors, textures, and flavors. It stands on its own as a luncheon entree, or is a good starter for a light supper. Serves 6. 1 bunch broccoli 1 lg red onion, chopped 1/2 lb fresh mushrooms, trimmed and sliced 6 hard-boiled eggs, cut in wedges Garlic power and salt to taste 1 c mayonnaise 2 tbsp prepared mustard 1/2 c whole salted cashews Wash broccoli and cut into bit-size pieces, stems and all. Put all vegetables and eggs in a large bowl; sprinkle with garlic powder and salt. In a small bowl, mix mayonnaise and mustard. Pour over vegetable mixture; toss. When serving, sprinkle with cashews.
    This recipe has so few ingredients, it seems too simple. Yet the results are astonishing: buttery, spicy cheese crackers that people will eat, and eat, until the plate is empty and they have to come and ask you for more (and for a copy of the recipe). Note that these wafers will keep for weeks, if stored in an airtight container. Makes about 48 (depends on size). Per wafer: 44 cal, 3.4 gm fat, 10 mg cholesterol, 2.1 gm carbohydrates, .1 gm fiber, 1.3 gm protein, 50 mg sodium. 1/2 cup butter, softened 1 cup flour 1/2 lb American or sharp cheddar cheese, grated 1/4 tsp cayenne pepper Cream butter. Gradually add flour and pepper, then work in cheese. Form dough into a long roll as thick as you want the diameter of the wafers: half-dollar size for tea and quarter-size for cocktails. They will spread in cooking. Wrap in wax paper; refrigerate overnight. Preheat oven to 350 degrees. Slice dough paper thin; bake 4-5 minutes.
    This is a very pleasant and somewhat unusual salad to serve for a luncheon. It mixes Asian flavors and textures, and is lovely served on salad greens or in a scooped-out melon half or pineapple wedge. Note that you can use sunflower seeds in place of the almonds, if you like. Serves 4-6. Per serving: 347 cal, 22.4 gm fat, 68 mg cholesterol, 21.1 gm carbohydrates, 1.8 gm fiber, 16.8 gm protein, 280 mg sodium. 2 cup diced cooked chicken 1/4 cup sliced water chestnuts 1/2 lb green grapes, halved 1/2 cup coarsely chopped celery 1/2 cup toasted slivered almonds 8-oz can pineapple chunks, drained Dressing: 3/4 cup light mayonnaise 1 tsp curry powder 2 tsp low-sodium soy sauce 2 tsp lemon juice In a bowl, mix chicken with all other salad ingredients. Combine dressing ingredients; add to chicken mixture. Refrigerate at least an hour before serving.
    My friend Mary Lynn arrived at this recipe after some experimentation. The soup is remarkably quick and simple, but savory and rich. Add a salad and some crusty bread and you have a wonderful meal. Serves 4. Per serving: 506 cal, 12.3 gm fat, 32 mg cholesterol, 90.9 gm carbohydrates, 8.3 gm fiber, 11.4 gm protein, 1883 mg sodium. 1/4 cup butter 5 potatoes, chopped 2 large leeks, chopped 6 cups chicken broth Melt butter in a large soup pot. Add leeks and butter; saute 5 minutes. Add chicken broth. Bring to a boil; reduce heat, cover, and simmer 30 minutes. Taste for seasoning; add salt and pepper if needed.
    This recipe originates with a cook on a tugboat, thus its colorful name. The vegetables marinate for a long time--this is probably one of the few recipes you have that you must start three days in advance--but the savory results are worth waiting for. Note that infused flavored oils or vinegars also work well in this recipe. Serves 4-6. Per serving: 228 cal, 18.8 gm fat, 0 mg cholesterol, 14.9 gm carbohydrates, 4.3 gm fiber, 4.6 gm protein, 257 mg sodium. 1 bunch broccoli 1 red onion, sliced thin 2 tomatoes, cut in eighths 1 lb fresh mushrooms, sliced 1/2 cup canola or olive oil 1/2 cup vinegar 1 tsp sugar 1 tsp seasoned salt 1/2 tsp black pepper Cut broccoli into bite-size pieces; peel stem and slice into pieces. Combine all vegetables in a covered bowl or large zip-lock bag. Combine remaining ingredients and pour over vegetables. Stir twice (or turn bag) each day. Serve on the third day.
    This recipe features an all-purpose marinade that is excellent with chicken, fish, or meat. The amounts of the ingredients in the marinade are approximate; feel free to vary them to your particular taste. Note that fresh basil is the key to the deep flavor of this recipe. The dish tastes even better if you refrigerate the dish for the day or overnight; serve warm or cold. Serves 4-6. Per serving: 769 cal, 48.1 gm fat, 102 mg cholesterol, 35.6 gm carbohydrates, 4.7 gm fiber, 49.7 gm protein, 735 mg sodium. 4-6 skinless, boneless chicken breast halves 1 lb rotini pasta, cooked and drained 3-4 chopped green onions 1 can small pitted black olives 2-3 semi-ripe tomatoes, cut bite-size 1 cup olive oil 2 cup Parmesan cheese Salt and pepper Fresh basil--a big handful, or to taste Marinade: 1/2 cup olive oil 2 to 3 cloves garlic, chopped 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce Combine all marinade ingredients in a glass dish. Dip chicken pieces in marinade and turn to coat; sprinkle with black pepper. Marinate at least an hour. Grill chicken and cut into bite-size pieces. Toss rotini with remaining ingredients; add chicken.
    This spicy rice/sausage dish cooks in a crock pot, so by the end of the day your house will smell mouth-wateringly wonderful. All you need is a big bowl of salad and plenty of cold drinks. Serves 4. Per serving: 689 cal, 54.2 gm fat, 65 mg cholesterol, 35.5 gm carbohydrates, 3.1 gm fiber, 16.1 gm protein, 1511 mg sodium. 1-1/2 cup rice, uncooked 1/2 cup olive oil 4 cup V-8 vegetable juice 1 lg onion, chopped 1/2 green pepper, cut in strips 1 clove garlic, crushed 3/4 lb Italian bulk sausage Salt, to taste Brown rice in olive oil. Put V-8 juice in crock pot. Add onion, pepper, and garlic. Carefully add browned rice to crock pot (an entertaining sizzle results). Brown sausage and add to crock pot; add salt. Cook on high for 2 hours, then cook on low for 5 hours.
    Does the sun shine bright on your old Kentucky home? If not, you've probably never heard of a Hot Brown sandwich. And even if it does, you may never have made a Hot Brown, because the sauce is a little tricky. Guess what? This easy version provides wonderful, rich flavor with less effort, so you can enjoy the taste of home. (And all you non-Kentuckians can get yourself a little Southern culture and try something new!) Serves 4. 2 tbsp butter 4 tbsp flour 2 c milk 1/2 tsp chicken bouillon 1/2 c shredded sharp cheddar cheese 4 slices bread, toasted 6 oz cooked turkey breast meat, thinly sliced 6 oz cooked ham, thinly sliced 1 tomato, sliced 4 slices bacon, cooked until crisp 2 tsp Parmesan cheese Paprika Preheat oven to 300 degrees. Melt butter in skillet. Stir in flour. Gradually add milk and bouillon; cook until thickened. Add cheese. Stir until cheese is melted; remove from heat. Put toast in flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat. Bake 10 minutes. Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika before serving.
    This marvelous soup combines beans, pasta, and many deep flavors to yield a complex-tasting result. However, the directions aren't complex at all--and you can have the soup on the table in no time. If you wish, garnish the soup with fresh parsley and croutons. Serves 4. Per serving: 242 cal, 5.5 gm fat, 5 mg cholesterol, 44.8 gm carbohydrates, 2.7 gm fiber, 6.9 gm protein, 1357 mg sodium. 4 shallots, chopped fine 3 lg cloves garlic, crushed 3 tbsp olive oil 2 cans condensed tomato soup 2 cup water 1-1/2 cup cooked green beans 2 tsp butter 2 tbsp dried basil 1-1/2 cup cooked vermicelli Saute shallots and garlic in oil. Add soup and water. Saute beans in butter with basil. Add beans and vermicelli to soup mixture; simmer 5 minutes.
    This delightful dish is colorful, delicious, and simple; it's also good for you, because it's filled with vegetables but has very little fat. Plus, you can substitute or add sliced zucchini, sliced broccoli, or well-drained and seeded tomato wedges for the vegetable combination listed here. 1/2 lb thin spaghetti, cooked and drained 1/2 c reduced-calorie Italian dressing 1 med green pepper, chopped 1 med red pepper, chopped 1 med yellow squash, stripped 1 c fresh sliced mushrooms 1/4 c chopped onion 3 tbsp sliced ripe olives 1/4 c shredded mozzarella cheese 3 tbsp chopped fresh parsley In a saucepan, combine all ingredients except spaghetti, cheese, and parsley over medium heat. Simmer just until vegetables are tender-crisp. Serve over hot spaghetti; sprinkle with cheese and parsley.
    These stuffed, rolled chicken breasts are truly elegant for picnics or brunch. You may want to use a heavy spoon or mallet to pound the chicken breasts some; doing this will make them flatter and easier to roll up. The first roll will be tricky: You may have to do it more than once. But once you get the hang of it, your results will be fit for a king. Serves 4-6. Per serving: 239 cal, 13.2 gm fat, 87 mg cholesterol, 3 gm carbohydrates, .7 gm fiber, 26.2 gm protein, 350 mg sodium. 4 tbsp butter 1/2 cup chopped onion 1/4 lb mushrooms, chopped 1/4 cup chopped parsley Salt and pepper 2 lg chicken breasts, boned and skinned 3 sandwich-size slices salami 2 sandwich-size slices Swiss cheese 1/4 cup chicken stock Preheat oven to 350 degrees. Grease a large casserole dish. Melt 2 tbsp butter. Saute onion; when golden, add mushrooms, parsley, salt, and pepper. When mushrooms have wilted, remove from heat. Salt and pepper the breasts and overlap them, making a long rectangle. Place salami, cheese, and sauteed mixture on the chicken in layers. Wrap up the breasts jelly-roll fashion and tie with string. Saute the roll in remaining 2 tbsp butter until golden on all sides. Bake 30 minutes uncovered with 1/4 cup chicken stock. Let cool, then refrigerate. To serve, slice in quarter-inch pieces.
    Look out--these crunchy, sweet nuts are addictive. You'll have to ration them out to your family (and to yourself, for that matter) or they will all be gone in a hurry. 1/2 c butter 1 c packed brown sugar 1 tsp cinnamon 1 lb walnut halves (about 4 c) Place butter in 1-qt casserole; microwave on high 1 minute or until melted. Stir in brown sugar and cinnamon; microwave on high 2 minutes (melt well). Add nuts and mix to coat; microwave on high 3-5 minutes. Mix well, then spread onto waxed paper to cool.
    When you've just remembered that your children are bringing friends home from school, or you want a quick and easy sweet, here's your answer. No candy thermometer or long cooking time--just plenty of chocolate and nuts. Makes 36 pieces. Per piece: 95 cal, 4.7 gm fat, 7 mg cholesterol, 13.8 gm carbohydrates, .5 gm fiber, .5 gm protein, 27 mg sodium. 1 lb confectioner's sugar 1/2 cup cocoa, minus 2 heaping tsp 1/4 tsp salt 1/4 cup milk 1 tbsp vanilla 1/2 cup butter 1 cup chopped pecans Line 8-inch x 4-inch x 3-inch dish with waxed paper. In a 1-1/2 quart microwave-safe casserole, stir together sugar, cocoa, salt, milk, and vanilla. Put butter on top of mixture in center of the dish. Microwave on high for 2 minutes. Stir vigorously until smooth. Blend in nuts. Pour into pan; chill 1 hour, then cut into squares.
    Last month we gave you a recipe for Red Beans and Rice that included chicken broth and sausage. Here's an equally spicy version for those who prefer not to eat meat: It sounds odd at first, but butternut squash fills the bill very well in place of meat. Serves 8. Per serving: 285 cal, 3.7 gm fat, 1 mg cholesterol, 54.5 gm carbohydrates, 2.3 gm fiber, 8.9 gm protein, 993 mg sodium. 1 cup chopped celery 1 cup chopped onion 3/4 cup chopped green bell pepper 1 clove garlic, chopped 1 tbsp vegetable oil 1-1/2 cup uncooked rice 2 cup cooked butternut squash 6 cup vegetable broth 1 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp salt 1/2 tsp pepper 1/4 tsp red pepper sauce 1 can red beans, drained Preheat oven to 375 degrees. Grease 3-quart casserole dish. In a large skillet or heavy pot, cook celery, onion, green pepper, and garlic in oil, stirring occasionally, until vegetables are crisp-tender. Stir in rice. Cook 3 minutes, stirring frequently, until rice is coated with oil. Stir in remaining ingredients; spoon into casserole. Cover and bake about 1 hour, until rice is tender and liquid is absorbed. Let stand 5 minutes before serving.
    Hungarian csipetke is the missing link between the noodle and the dumpling: It's a bit of each but not quite either. As a result, you can drop csipetke into broth or soup for extra flavor and texture, or you can serve them alongside a main course with sauce or gravy, or you can use them in place of dumplings or noodles in almost any other recipe. The nutritional content depends on how big you make the csipetke. Here's the breakdown for the whole recipe: 650 cal, 19.9 gm fat, 213 mg cholesterol, 96 gm carbohydrates, 3.6 gm fiber, 19.2 gm protein, 1131 mg sodium. 1 cup flour 1/2 tsp salt 1 egg 1 tbsp oil Mix flour and salt; add egg. Stir to make a stiff dough, sprinkling in a few drops of cold water if necessary. Knead until smooth. Let dough rest at least 30 minutes. Flatten dough a bit at a time between floured palms (or roll 1/8-inch-thick on a floured board) and pinch off pieces slightly smaller than a dime. Drop them into rapidly boiling salted water; cook until tender, about 15 minutes. Drain and rinse csipetke; stir them directly into stew or soup, if ready. Otherwise, turn them into a bowl, coat with oil, and set aside in a warm place until ready to use.
    Here's an excellent opportunity to use those csipetke noodle/dumplings from our previous tip's recipe--just drop them in the soup before serving. "Gulyas" means cattle- or sheep-herder in Hungarian. This hearty soup has traditional roots in the foods prepared by rustic herders, long ago. Serve the soup in bowls topped with sour cream. Serves 4-6. Per serving: 487 cal, 20.9 gm fat, 76 mg cholesterol, 46.9 gm carbohydrates, 5.9 gm fiber, 27.4 gm protein, 1466 mg sodium. 1 lb lean boneless stewing beef 2 tbsp olive oil 2 med onions, peeled and chopped 2 cloves garlic, peeled and chopped 2 tsp Hungarian sweet paprika Dash cayenne pepper 3 cups beef stock or broth 2 cups water 1/2 tsp caraway seed 1/2 tsp crumbled dry marjoram Salt and pepper 1 16-oz can tomatoes, broken up 3 med potatoes, peeled and diced 2 med carrots, peeled and sliced 2 red (or green) sweet peppers, cut in chunks 2 tbsp flour 2 tbsp water Sour cream Wipe beef with damp cloth; cut in 1-inch cubes. Place oil in Dutch oven. Add beef; brown well on all sides. Remove from pan with slotted spoon; set aside. Add onions and garlic to pan; cook 4 minutes, stirring occasionally. Add paprika, cayenne, stock, 2 cups water, caraway, marjoram, salt, pepper, and meat. Stir well. Bring to boil over moderate heat. Reduce heat to low; cook, covered, 45 minutes. Add tomatoes, potatoes, carrots, and peppers. Stir well; return to boil. Cover; cook 30 minutes. Combine flour and 2 tbsp water; stir to form smooth paste. Add slowly to soup, stirring well. Cook over low heat, stirring until thickened.
    Fried green tomatoes: It sounds slightly romantic, and hearkens us back to simpler life in the country. But how, exactly, do you make them? Here are two different possibilities--one a little spicy, the other slightly sweet. Both are breaded with cornmeal and quickly fried in a little olive oil. They're best served hot but are also good cold. Quantities are all up to you, so it's tricky to give a nutritional breakdown. However, a large green tomato will have about 43 cal, .4 gm fat, 0 mg cholesterol, 9.2 gm carbohydrates, 2 gm fiber, 2.2 gm protein, 23 mg sodium. Spicy Version: Green tomatoes, sliced Tabasco sauce Cornmeal Olive oil, for frying Sprinkle Tabasco sauce lightly over tomatoes; marinate a few minutes. Bread tomatoes with cornmeal. Brown on both sides in oil; drain on paper towels. Sweet Version: Green tomatoes, sliced Salt and pepper, to taste Brown sugar, to taste Cornmeal Olive oil, for frying Sprinkle tomatoes with salt, pepper, and brown sugar to taste. Bread tomatoes with cornmeal. Brown on both sides in oil; drain on paper towels.
    Some days you just want to go back to basics and cook old-fashioned food the old-fashioned way. Why not introduce your family to the smooth, creamy joys of macaroni and cheese that doesn't come out of a box? Serves 4. Per serving: 597 cal, 30.5 gm fat, 86 mg cholesterol, 55.3 gm carbohydrates, 1.6 gm fiber, 25 gm protein, 1118 mg sodium. 8 oz elbow macaroni, cooked 2 tbsp butter 2 tbsp flour 2 cup milk 1 tsp salt 1/8 tsp pepper 1/2 lb American cheese, cubed bread cubes, melted butter Preheat oven to 350 degrees. Place macaroni in 2-quart baking dish. Place butter in a glass bowl; melt in microwave oven. Blend in flour, salt, and pepper; add milk and microwave until thickened and bubbly. Add cheese and stir until melted. Pour over macaroni. Bake 10 minutes; cover with bread cubes and melted butter, then return to oven to brown.
    Yes, this recipe uses lots of ingredients. However, you probably have most of them on hand--and those that require a special trip to the store (like the golden raisins) are worth it, because they lend a distinctly South American flavor and texture. Note that you can prepare this dish in several small casserole pans and freeze them; then thaw and bake just as much as you need later. Serves 8-12. Per serving: 496 cal, 18 g fat, 34 mg cholesterol, 60.4 g carbohydrates, 8.5 g fiber, 23.7 g protein, 554 mg sodium. 2 c (1 lb) black beans 1-1/4 tsp salt 1 bay leaf 1-1/2 tsp dried oregano 1-1/2 tsp dried thyme 2 to 3 cloves garlic, chopped 1-1/2 c chopped red onion 1 c diced red pepper 1 c diced green pepper 1 c white wine 1 c vegetable or chicken stock Salt and pepper, to taste 1/4 tsp red pepper flakes 1 tbsp plus 1 tsp ground cumin 1 c golden raisins 1 c slivered, blanched almonds 2 c instant brown or white rice 1 lb Monterey jack cheese, shredded 1 c breadcrumbs Soak beans overnight. Rinse and check for stones. Drain and put in large pot; cover generously with water. Add salt, bay leaf, oregano, thyme, and garlic. Cook over medium heat until beans are soft and liquid is reduced to just covering beans (about 1 hour). Preheat oven to 400 degrees. Add remaining ingredients except cheese and breadcrumbs to beans. Cook until rice is done and liquid is reduced. Leave some liquid for the beans, rice, and raisins to absorb. Spray a 13-inch by 9-inch casserole dish with nonstick cooking spray. Line dish with half of shredded cheese; fill with beans. Top with remaining cheese and breadcrumbs. Bake 20-30 minutes, until top is crusty.
    This pie is so rich, so easy, and so good! If you prefer, you can serve the filling in parfait dishes, topped with pecans, rather than in a pie. You can also add 1/4 cup of chopped pecans to the filling. Serves 8. Per serving: 281 cal, 20.7 gm fat, 56 mg cholesterol, 22.4 gm carbohydrates, 0 gm fiber, 2.9 gm protein, 150 mg sodium. 1/2 cup strong coffee 1/2 can Eagle Brand condensed milk 1 cup whipping cream 1 meringue pie shell pecans Blend coffee into condensed milk. Whip cream; fold into coffee mixture. Pour into meringue shell; garnish with pecans. Chill or freeze until firm.
    Carrots, cooked until just crisp-tender, have a lovely color, flavor, and texture. This salad takes carrots out of their usual supporting role and puts them in the spotlight. You can serve the salad hot or cold. Serves 8. Per serving: 244 cal, 14.4 g fat, 0 mg cholesterol, 29.5 g carbohydrates, 3.7 g fiber, 1.9 g protein, 254 mg sodium. 2 lb carrots, cooked just until crisp-tender 1/4 c vinegar 1 c condensed tomato soup 1/2 c oil 1/2 c sugar 1 green pepper, chopped 1 onion, chopped Mix all ingredients; marinate overnight.
    This savory salad joins the unique flavor of feta cheese with crisp green beans and crunchy walnuts. You can serve it cold or at room temperature; it's excellent for picnics and potlucks. Serves 6. Per serving: 309 cal, 25 gm fat, 17 mg cholesterol, 15.6 gm carbohydrates, 6.5 gm fiber, 10.7 gm protein, 576 mg sodium. 1 cup chopped walnuts 2 lb green beans 1/2 red onion, diced 4 oz feta cheese, crumbled Dressing: 1/4 cup olive oil 1 tbsp balsamic or other vinegar 1 tsp salt 1/2 tsp pepper 1/2 tsp dried dill Toast walnuts in a 350-degree oven for 15 minutes, or until they're light brown and smell toasted. Set aside to cool. Bring a large pot of water to a boil (add 1 tsp salt). Trim green beans and boil 5 minutes, until bright green and barely tender. Rinse in cold water until cold; drain well and pat dry. Combine dressing ingredients and shake to dissolve salt. Put beans on a serving platter; toss with dressing until coated. Scatter cheese, walnuts, and onions over top.
    This is a delicious, unintimidating oriental dish to prepare. A wok was a trendy item to have around the kitchen a few years ago, but if you don't have one gathering dust, you can use a deep saute pan or frying pan. Note that you'll find hoisin sauce and oyster sauce near the other oriental ingredients at your supermarket. Serves 4. Per serving: 230 cal, 9.9 g fat, 53 mg cholesterol, 11.7 g carbohydrates, 2.6 g fiber, 24.2 g protein, 584 mg sodium. 1 lb skinless, boneless chicken breasts or 1 lb pork 1 tbsp hoisin sauce 1/2 tsp crushed dried red pepper 1/2 tsp ketchup 1/4 c chicken stock or broth 1-1/2 tbsp vegetable oil 1-1/2 tsp finely chopped garlic (about 2 cloves) 2 green onions, slivered 1 c bean sprouts 1 tbsp sesame oil Marinade: 1/2 tsp salt 1/2 tsp sugar 1 tsp soy sauce 1 tsp oyster sauce 2 tsp white wine 2 tsp cornstarch dash pepper Cut chicken or pork into pieces about 1 inch by 1/2 inch. Sprinkle marinade ingredients on chicken and mix well. Marinate 1 hour or overnight. Mix hoisin sauce, red pepper, ketchup, and stock; set aside. Heat wok and add oil. Stir-fry garlic 30 seconds. Add meat; stir-fry 3 minutes over high heat. Add sauce mixture; mix well. Cover; cook 1 minute. Add onion and bean sprouts; stir-fry 1 minute. Add sesame oil. Mix well and serve.
    It's very satisfying to take some ingredients that require almost no prepping, toss them into a soup pot, and enjoy savory soup less than an hour later. Note that you can use frozen okra, or, if okra isn't your style, substitute zucchini, corn, or vegetable(s) of your choice. Serves 4. Per serving: 144 cal, .8 g fat, 0 mg cholesterol, 27.4 g carbohydrates, 2.7 g fiber, 20.3 g protein, 1524 mg sodium. 1 16-oz can chopped tomatoes 6 cups chicken broth 1 c cut okra 1/3 c long-grain rice 2 tbsp minced dried onion (or 1/2 cup chopped fresh onion) 1 tsp salt 2 tsp Worcestershire sauce 1/4 tsp Tabasco sauce 1/2 tsp Italian herb seasoning 1/2 tsp basil 1/4 c quick-cooking oats Combine all ingredients in a large soup pot. Simmer 35-40 minutes.
    Hazelnuts have a special flavor. Here they're combined with pasta, wine, and vegetables in an unexpected combination that begs to become part of your regular dinner repertoire. Serves 4. Per serving: 621 cal, 25.5 gm fat, 2 mg cholesterol, 75.4 gm carbohydrates, 5.6 gm fiber, 21.6 gm protein, 253 mg sodium. 3 tbsp olive oil 2 large carrots, peeled and sliced thin 1 med onion, peeled and chopped 1/4 cup white wine 8 oz light cottage cheese 1 tbsp chopped parsley Salt, to taste 12 oz spaghetti or tagliatelle 3 oz hazelnuts, chopped Heat oil in a frying pan; fry carrots and onion 5 minutes. Add wine, cottage cheese, parsley, and salt. Heat together gently over low heat. Meanwhile, cook pasta in boiling, salted water until al dente. Drain well; place in heated serving dish. Pour over sauce; top with hazelnuts.
    This recipe is all-American, originating in the rural past. Surprise your family some weekend morning with an all-new breakfast: hot tomato gravy ladled over grits, waffles, or cornbread. Serves 4. Per serving: 177 cal, 14.7 gm fat, 18 mg cholesterol, 7.1 gm carbohydrates, .8 gm fiber, 4.1 gm protein, 303 mg sodium. 1 lg can tomatoes 6 strips bacon 3 tbsp flour milk salt and pepper, to taste oregano (optional) Cut tomatoes into bite-size pieces, reserving juice. Fry bacon until nearly done, not crisp; leave 3 tbsp bacon grease in skillet. Cut bacon in bite-size pieces and set aside. Mix flour into bacon grease. Add tomatoes and juice. Cook and stir until thickened. Add salt, pepper, and oregano (if desired). Add milk to reach desired consistency. Add bacon and cook until heated through.
    How often have you made a molded dish (other than Jello)--food that came out of the mold and held its shape? Probably not often, although shaped foods used to be very popular. This recipe is one that your family and friends will enjoy as an appetizer or buffet item. Make it in a fish-shaped mold--the kids (and you!) will have fun decorating the "fish" with vegetables before serving. Serves 12. Per serving: 254 cal, 24.9 gm fat, 72 mg cholesterol, 1.3 gm carbohydrates, .2 gm fiber, 9.5 gm protein, 278 mg sodium. 1 pkg gelatin 1 cup water 2 6-oz cans chunk tuna fish 1-1/2 cup mayonnaise 2 tbsp lemon juice 1 cup chopped celery 3 hard-boiled eggs, chopped Salt, to taste Soak gelatin in 1/2 cup cold water; dissolve in 1/2 cup hot water. Flake tuna. Add gelatin, mayonnaise, lemon juice, celery, and eggs. Place in an oiled quart mold. Chill thoroughly, then turn out onto a serving platter.
    This delicious Mexicali recipe can serve as a side dish with a meat entree, or it can stand on its own as a main dish. Bring on the chips and salsa! Serves 6. Per serving: 316 cal, 6.5 gm fat, 10 mg cholesterol, 49.7 gm carbohydrates, 2.2 gm fiber, 16.4 gm protein, 789 mg sodium. 1 tbsp olive oil 1/2 cup water 1 lg onion, chopped 2 cloves garlic, minced 1-1/2 cup sliced fresh mushrooms 2 green peppers, chopped 3/4 cup uncooked rice 2 16-oz cans kidney beans, undrained 1 16-oz can whole peeled tomatoes, undrained chili powder, to taste Few drops red pepper sauce (optional) 1 cup low-fat mozzarella cheese Preheat oven to 350 degrees. In a large heavy skillet, heat oil with water over medium heat. Add onions, garlic, mushrooms, and peppers; simmer, stirring often, until onions are tender, about 10 minutes. Add rice, beans, tomatoes, chili powder, and hot sauce; cover and simmer about 25 minutes or until rice is tender and most liquid is absorbed. Stir frequently. Transfer to a 2-qt baking dish. Sprinkle with cheese. Bake 15 minutes, until cheese is melted.
    The subtitle for this recipe is "What to Do with an Abundance of Summer Zucchini." We're all looking for new ways to use up our extra, or the extra our neighbors leave on the porch. Note that you may want to use more garlic powder and/or cheese, according to your taste. Serves 6-8. Per serving: 108 cal, 7.9 g fat, 22 mg cholesterol, 7.7 g carbohydrates, 2.2 g fiber, 3.7 g protein, 97 mg sodium. 1/4 c butter 3 med zucchini, sliced 1/8 inch thick 1/8 tsp garlic powder 4 med tomatoes, sliced 1/4 inch thick 1 lg onion, sliced 1/8 inch thick 1/2 lb fresh mushrooms, sliced 1/8 inch thick 1/2 cup mozzarella cheese, grated Preheat oven to 400 degrees. Saute zucchini in butter with very light sprinkling of garlic powder. Layer zucchini, tomatoes, onions, and mushrooms in 2-quart casserole. Top with cheese. Bake 15 minutes.
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