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

• 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.

LINGUINE AND SHRIMP

• 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

MINESTRONE

• 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

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