Jan's Recipe File
Artful Gift Home

Appetizers/Soups/Salads
Mini Quiche
Jan's Veggie Variety Soup
Cheesy Wontons
Tomato/Basil Salad
Chicken Appetizers
Roasted Tomato Appetizers
Cauliflower Soup
Stuffed Mushrooms
White Bean and Rosemary Spread
Fresh Spinach Salad with Teardop Tomatoes and Goat's Cheese
Spinach-Cheese Pastries
Baked Eggplant, Basil & Mozzarella Rolls
Rice Balls
French Fried Artichokes
Waldorf Sweet Potato Salad
Best Stuffed Clams
TWO-BEAN CHILI WITH VEGETABLES
AVOCADO GRAPEFRUIT SALAD WITH SOUR CREAM-HONEY DRESSING
Cucumber, Yogurt, and Spearmint Salad
Chinese Chicken Salad
Hot Garlic-Parmesan Souffle
Blue Cheese Waldorf Salad
Spinach Salad with Oranges and Warm Goat Cheese
Ginger Carrot Soup
Avocado Filled with Mango Crab
Green & Gold Chowder
Bite Size Goat Cheese and California Walnut Cheesecakes
Hot Crab, Artichoke, and Jalapeno Dip with Pita Triangles
Peanut Pate
Raspberry Spinach Salad
Wild Mushroom Tartlets
Chili con Queso
Oysters Palatine

Vegetables
Glazed Onions
Twice Baked Potatoes
Zucchini and   Bell Pepper Fritatta
CORN CAKES
Apple Potato Pancakes
WILD MUSHROOM AND PARSLEY SAUTE

Summer Squash Vidalia Onion Quiche
Potato/Broccoli/Cauliflower Ricotta Pie
Carrot Soup
RED CABBAGE WITH APRICOTS AND BALSAMIC VINEGAR
Hash Brown Casserole
MEDITERRANEAN LENTIL SALAD
Stuffed Pea Pods
Asparagus and Prosciutto
Pink Potato Salad
Vegetable Crudite
Cauliflower Au Gratin
Summer Squash Fritters
Garlicky Baked Tomatoes
Grilled Eggplants
NORTH CAROLINA SWEETPOTATO GRATIN
WITH DRIED PLUMS

Gingered Carrots 
French Peas
Roasted Potatoes, Carrots, Parsnips and Brussel Sprouts

Entrees
"Winner's Delight"
Saucy Bowtie
Spinach Cheese Strata
Basic Risotto
Baked Fish with Mushrooms and Cream
Portabella Marsala on Garlic Toast
PENNE WITH ASPARAGUS AND BASIL
"Wind in the Pines" Chicken
Cod and Crab Cakes with Roasted Pepper Coulis
Cheesy Ham and Macaroni
Sweetheart Tart
Chiles Rellenos Casserole
Slow Cooker Chicken Cacciatore
Jan's Veal Marsala
Mussel Stew With Orange Basil Broth
Chicken Avocado Melt
TURKEY SAUTEED WITH PEARS & PECANS
Shrimp Scampi

Forty-Clove Chicken Filice
Hannah's Beef Brisket
MEDITERRANEAN CHICKEN
Potato and Horseradish Crusted Salmon
Scallop Scampi
Chilled Lobster Salad with Basil Vinaigrette
Apricot Chicken
Pumpkin Stew
CREAM OF COQUILLES ST. JACQUES WITH LEEKS
Crispy Lemony Shrimp
Tofu-Cheese Soufflé
Rosemary/Orange Pork Roast
Pasta, Peas, Prosciutto, and Onion
Crock-Pot Chicken and Sausage Gumbo
Braised Short Ribs of Beef with Red Wine, Apricots, and Black Olives
Chicken, Fig, and Pancetta Bites
Hot and Sour Beef Salad
Thunder Thighs

Desserts
Boastful Brownies
Mom's Squash Pie
Raspberry & Chocolate Parfait
Apple Knobby Cake
Orange Bran Muffins
CORSICAN CHESTNUT BEIGNETS
Old Fashioned Strawberry Shortcake
Gingerbread
Fresh Fruit Pizza with Lemon Curd
Old Fashioned Blueberry Muffins
APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING
Pumpkin Cheesecake
Dark Chocolate Cake
Oatmeal Apricot Cookies
Cream Puff Dessert
ESPRESSO KAHLUA BROWNIES
Carrot Nut Cake
STILTON™ and Walnut Quesadillas with Apple Fig Salsa
Dieters Lemon Tarts
Lemon Blueberry Bliss
Chocolate-Coconut Macaroons
Pumpkin Creme Brulee
Coffee Cookies
Easy Key Lime Pie
Blueberry Crisp
Lemon Spongettes
Peach Sorbet
Raspberry Cheesecake Brownies
Chocolate Walnut Torte
Lydia's Austrian Raspberry Shortbread
Apple Cinnamon Creme Brulee
Balsamic-Glazed Strawberries over Ice Cream
Glazed Strawberry-Rhubarb Pie
CHERRIES AND CREAM MUFFINS
Apple Cake in a Jar
Pumpkin Nut Bread

Miscellaneous
Raspberry Cream
Maple-Cheddar Popovers
Tomato, Basil Pasta Sauce
Jan's Salacious Salsa
Parmesan Biscotti
Orange-Rosemary Vinaigrette
Apricot-Almond Tea Bread
Sausage Stuffing

Melon Blast
Peach Crepes

Breakfast Cherry Bake
Pesto Vinaigrette
Pineapple Kugel
Fresh Tomato-Pineapple Salsa
EXOTIC FRUIT SUSHI

Mango Smoothie
Potato and Apple Pancakes with Crème Fraiche
Sausage Stuffing- Family Recipe
Emeril's Kugel
Cranberry Truffles
Apple Mint Relish
Pecan Crunch Fudge
Chocolate-Cinnamon Dessert Nachos
Holiday Fiesta Dip - Dannon®
Bread Pudding
Baked Apple French Toast
Mint Chutney
Banana Schnitzles
Herb Sauce
Honey Barbeque Sauce
Mushroom, Walnut, and Olive Spread
Caesar Salad Dressing
Cilantro Mint Herb Crust or Marinade
POMEGRANATE, CUCUMBER AND MINT SALSA
Champagne Vanilla Sauce
Apple Pancake
Bacon-Cheddar Cheese Scones
Fajita Marinade
Frittata with Tomatoes, Onions and Basil
Pecan Risotto
French Onion Soup
POLENTA AND BACON WITH FONTINA
Asparagus Welsh Rarebit

Cookbooks

The Tea Room

I'd Rather Be Quilting

Roasted Potatoes, Carrots, Parsnips and Brussel Sprouts
Recipe courtesy Giada De Laurentiis http://www.foodtv.com

3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1/2 cup extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 cup sea salt
2 tablespoons freshly ground black pepper

Preheat oven to 400 degrees F. In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper. Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.

Thunder Thighs by Janice Williams
6 boneless chicken thighs
1 medium onion sliced
3 cloves garlic, sliced thin
1lb mushrooms, sliced
2 tbls. butter
olive oil
1/2 cup soy sauce
salt & pepper to taste

In a baking pan, drizzle oil on bottom. Lay chicken thighs on top. Add all other ingredients. Cover tightly with aluminum foil. Bake in a 350 degree oven for 45 minutes. Take foil off, increase oven temperature to 425 degrees and cook for 15 minutes. Serve.

Pumpkin Nut Bread
An old family favorite, pumpkin nut bread makes a wonderful snack, breakfast or dessert. This recipe makes one large loaf or 2 mini loaves for gift giving. The bread also freezes well. Freeze on a plate 6 hours, wrap frozen loaf in heavy duty aluminum foil and return to the freezer for up to six months.

  • 2 cups all-purpose flour or 1 cup whole wheat flour and 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon each: salt and nutmeg
  • 1 cup fresh pumpkin puree or 1 cup solid pack canned pumpkin
  • 1 cup sugar
  • 1/2 cup skim milk
  • 2 eggs, slightly beaten
  • 1/4 cup vegetable oil
  • 1/2 cup each: chopped pecans and black walnuts (may substitute raisins or any combination to equal one cup)

Preheat oven to 350°F. Sift together flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg. In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well. Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix. Spoon batter into well greased (use vegetable oil) 9 x 5 inch loaf pan or two 7-1/2 x 3 3/4 inch loaf pans, may use aluminum pans. Bake (in the middle of the oven) large loaf for 65 minutes or two mini loaves for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in the pan. Use a knife to go around the edge of the pan to loosen bread from the sides of the pan, invert, cool on a cooling rack or plate. Slice and serve.

Apple Cake in a Jar
Submitted by: Julie Wayment
http://cakerecipe.allrecipes.com/az/applecakeinajar.asp

Ingredients
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts

Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.

Asparagus Welsh Rarebit

1 package of fresh asparagus
2 tbls olive oil
3 cloves garlic crushed
2 tbls. balsamic vinegar
juice of one fresh lemon
4 slices toast
2 tbls butter
8 oz. cheddar cheese
1 teas. prepared mustard
salt & pepper to taste

Heat olive oil in saucepan. Add asparagus (whole or cut up). Saute until asparagus starts to become tender. Add balsamic vinegar, lemon juice and garlic. Add salt & pepper to taste. Cook only until heated through. Set aside. In saucepan melt butter and add mustard and cheese. Cook until cheese is melted. Spread mixture over toast and broil until bubbly. Place asparagus over toast.

The 1661 Inn and Hotel Manisses Bed and Breakfast and Restaurant
Block Island, Rhode Island - http://www.virtualcities.com/ons/ri/b/rib35026.htm
Specialty Recipe: Oysters Palatine
(Baked Oysters and Spinach with Curried Hollandaise)

Ingredients
2 Tablespoons unsalted butter
4 pounds spinach, coarse stems discarded and leaves washed well and spun dry
freshly ground white pepper to taste
Curried Hollandaise
1-1/2 sticks (3/4 cup) unsalted butter
5 large egg yolks
2 Tablespoons fresh lemon juice
2 Tablespoons dry white wine
2 dashes of Tabasco pepper sauce or to taste
1 teaspoon curry powder, or to taste
20 oysters, shucked (reserving the bottom shells)

In a large kettle, melt butter over moderately low heat, in it cook the spinach, covered, stirring occasionally for 15 minutes, or until very tender. Drain in a colander. Squeeze out excess liquid from spinach, chop spinach, and season it with the white pepper and salt to taste. Let spinach cool completely.

Make the curried Hollandaise: In a small saucepan heat butter over moderate heat until it is melted and foamy, but do not let it brown. In a blender put yolks, lemon juice, wine, a pinch of salt, and Tabasco and turn machine on and immediately off. With the machine at low speed, add the butter in a stream. Cover the blender, increase the speed to high and blend the mixture for 1 minute. Add curry powder and blend Hollandaise well.

Arrange the reserved oyster shells on a large baking sheet, put an oyster in each shell, and top each one with about 1 Tablespoon of spinach. Bake oysters in the middle of a preheated 450-degree oven for 10 minutes or until heated through. Top each oyster with 1 Tablespoon of the curried Hollandaise and broil oysters under a preheated broiler about 4 inches from the heat for 1 minute, or until the tops are browned lightly.

Serves: 4.

CHERRIES AND CREAM MUFFINS

2-1/2 cups frozen unsweetened tart cherries, divided
1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup light cream, half-and-half or milk
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Granulated sugar

Cut cherries in halves while frozen. Set aside to thaw and drain.  In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, almond extract and vanilla, beating well. Crush 1/2 cup cherries with a fork; add to batter. Combine flour, baking powder and salt. Fold in half the flour with a spatula, then half the cream. Add remaining flour and cream. Fold in remaining cherry halves. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2¾ inches in diameter). Sprinkle with granulated sugar. Bake in a preheated 375 oven 20 to 30 minutes, or until golden brown. Makes 12 muffins.

 

Hot and Sour Beef Salad - www.foodtv.com

1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe *see cooks note
Coarse salt
Cracked pepper
1/2 cup lime juice divided
2 teaspoons olive oil
1/4 cup fish sauce
2 teaspoons sugar
1 teaspoon Vietnamese chili paste
1/2 cup loosely packed, roughly chopped cilantro leaves
1 cucumber, peeled, seeded and thinly sliced
1 mango, peeled, seeded and cut into 1-inch chunks
1 large head butter lettuce, washed and spun dry
*Cooks Note: if using reserved cooked steak, there is no need to cook it again. Just slice it thinly and use.
Season flank steak with salt and pepper and 1/4 cup lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat. Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side. Remove to a cutting board and let rest.
In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro. Add cucumber, mango and lettuce leaves to dressing. Toss until combined. Divide among 5 serving dishes. Slice flank steak very thin and divide slices among the salads. Place over greens.

POLENTA AND BACON WITH FONTINA

1/2 cup finely chopped bacon (about 4 ounces)
1/4 cup chopped onion
1 garlic clove, minced
5 cups low-salt chicken broth
1 cup frozen corn kernels, thawed
1 cup polenta (coarse cornmeal)*
1 cup (packed) grated Fontina cheese (about 3 ounces)
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.

* Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.

Makes 6 side-dish servings. Bon Appétit. November 2002 R.S.V.P. Carmelo's Italian Restaurant, Houston, TX

Chicken, Fig, and Pancetta Bites
Recipe courtesy Rachael Ray- www.foodtv.com

12 fresh or dried figs, split
2 pounds chicken breast tenderloins or boneless, skinless chicken thighs
A drizzle balsamic vinegar
A drizzle extra-virgin olive oil
Salt and pepper
24 slices pancetta, available at deli counter
1 package 3 or 4-inch wooden party picks

If using fresh figs proceed to the preheat instructions. If using dried figs, place a small pan of water on stove and bring to a simmer. Add figs and plump them in water for 5 minutes. Drain and cool.

Preheat griddle or grill pan over medium to high heat.

Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken with salt and pepper.

Place a half fig on each piece of chicken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side.

Glazed Strawberry-Rhubarb Pie
1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut in 1" pieces
2 T Butter or margarine
1 T Sugar
1 Pastry for 2-crust pie
Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned.

French Onion Soup
Recipe courtesy Rachael Ray
www.foodtv.com

1 tablespoon extra-virgin olive oil
2 tablespoons butter
6 medium onions, thinly sliced
Salt and freshly ground black pepper
2 teaspoons fresh thyme, picked and chopped or poultry seasoning
1 bay leaf, fresh or dried
1/2 cup dry sherry
6 cups beef stock
4 thick slices crusty bread, toasted
2 1/2 cups shredded Gruyere or Swiss cheese

Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.

Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

French Peas

  • 3 tablespoons olive oil
  • 1/4 cup finely chopped romaine lettuce
  • 1-1/2 pounds shelled fresh peas or frozen tiny peas, thawed
  • 1/4 cup minced shallots or white part of green onion
  • 1 large whole sprig parsley
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper

Heat oil in a 3 quart saucepan. Place lettuce on top of oil. Add peas, shallots, parsley, sugar, salt and pepper. Simmer covered, stirring occasionally, 10 to 15 minutes, or until peas are just tender. Remove parsley sprig before serving. Makes 6 servings.

Corn and Goat Cheese Chili con Queso with Sourdough Cornbread
Emeril Lagasse - www.foodtv.com

1 Cooked 9" Sour Dough Cornbread
2 tablespoons unsalted butter
1 1/2 cups chopped yellow onions
2 cups fresh sweet corn kernels
1 teaspoon salt
1/2 teaspoon cayenne
1 tablespoon chopped garlic
2 tablespoons fresh jalapeno, seeded and chopped
8 ounces goat cheese, crumbled
1/2 cup heavy cream

Preheat the oven to 350 degrees F.

Once the cornbread is completely cooled, cut in half horizontally and then into 3/4-inch cubes. Spread on a baking sheet and bake for 10 minutes. Turn with a spatula and bake until firm and lightly toasted, about 10 minutes. Remove from the oven, and let cool and harden.

In a medium saucepan, melt the butter over medium heat. Add the onion, corn, salt, and cayenne and cook, stirring, until very soft, 5 minutes. Add the garlic and jalapeno, stir to mix, and cook for 1 minute. Add the cheese and cream and cook gently over low heat, stirring, until the cheese melts and the mixture is smooth. Remove from the heat and pour into a decorative bowl, surrounded by the cornbread cubes. Serve immediately.

Pecan Risotto with Caramelized Onions and Smoked Gouda Cheese
Karla V. Boetel, Student, The Culinary Institute of America, Hyde Park, NY
http://www.ilovepecans.org/

1 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, sliced
1 cup Arborio rice
2 quarts chicken stock, heated
¾ cup chopped pecans, toasted
1 cup shredded smoked gouda cheese
2 Tbsp. chopped Italian parsley
Salt and pepper to taste

Heat saucepan on medium heat and add butter and oil. Add onion and slowly caramelize the onion, stirring constantly until medium brown. Increase heat to medium-high. Stir in rice and sauté 1 minute. Add 2 cups of stock and stir constantly. Add stock ½ cup at a time stirring constantly until rice has absorbed the liquid. Continue stirring and adding stock until rice is tender but firm and mixture is creamy, about 20 minutes. Add toasted pecans, parsley, cheese and salt and pepper to taste. Serve immediately with grilled chicken, fish or roasted meat. Serves 8 as a side dish.

 

Gingered Carrots 
http://www.peterrabbitfarms.com/recipes.html

  • 2 pounds Peter Rabbit Farms baby carrots
  • 1 cup orange juice (fresh squeezed is best)
  • 1/4 cup butter (1/2 stick)
  • 2 tablespoons sugar
  • 1-1/2 tablespoons fresh, peeled, grated ginger
  • Salt and pepper
  • 2 tablespoons chopped fresh parsley

Place carrots, juice, butter, sugar and ginger in skillet over medium-high heat.  Bring to boil.  Cover and cook 3 minutes.  Uncover and simmer about 10 minutes or until liquid glazes the carrots.  Season with salt and pepper to taste.  Sprinkle with chopped parsley before serving.

Balsamic-Glazed Strawberries over Ice Cream
Recipe courtesy Gourmet Magazine

12 large ripe strawberries
4 tablespoons balsamic vinegar
4 tablespoons packed brown sugar
About 3 cups super-premium vanilla ice cream

Trim strawberries and cut into wedges. In a small heavy saucepan, heat vinegar and brown sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute. Remove pan from heat and add strawberries, tossing to coat. Scoop ice cream into 4 bowls and top with warm glazed strawberries. Yield: 4 servings. Prep Time: 5 minutes. Cook Time: 10 minutes

Braised Short Ribs of Beef with Red Wine, Apricots, and Black Olives
Recipe courtesy Jody Adams - http://www.foodtv.com

8 beef short ribs (6 ounces each) or beef flanken
Kosher salt and freshly ground black pepper
2 tablespoons unbleached all-purpose flour, for dusting
2 tablespoons vegetable oil
3 ounces smoked bacon, cut into 1 by 1/4-inch lardons
2 medium carrots, peeled and chopped into 1/2-inch dice
1 medium onion, chopped into 1/2-inch dice
16 garlic cloves, smashed
1 tablespoon tomato paste
2 cups dry red wine
1/2 cup brandy
2 bay leaves
1 tablespoon fresh thyme leaves
1 teaspoon celery seeds
2 cinnamon sticks
5 whole cloves
2 cups canned, low-sodium chicken broth
18 dried apricot halves
1/3 cup Kalamata olives, pitted
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 325 degrees F.

Season the ribs with salt and pepper. Dust with the flour. Heat the oil in a large braising pan or ovenproof casserole over medium-high heat. Add the bacon and cook until most of the fat is rendered, then remove and set aside.

Add as many ribs as can fit in a single layer to the pan. You will need to cook them in batches. Sear the ribs on both sides until well browned, then remove from the pan and set aside. Repeat with the remaining ribs. Discard all but 2 tablespoons of the fat from the pan.

Lower the heat to medium, add the carrots and onions, season with salt and pepper, and saute until the vegetables begin to brown, about 10 minutes. Add the garlic and tomato and paste and cook for 4 more minutes, scraping the browned bits off of the bottom of the pan with a wooden spoon. Add the red wine and brandy and reduce by 1/2, about 6 minutes.

Return the ribs and bacon to the pot. Add the remaining ingredients except the apricots and parsley and bring to a boil. The liquid should come 1/3 of the way up the ribs, if it does not, add some water. As soon as the liquid comes to a boil, turn off the heat an cover the ribs tightly with foil, pressing the foil down into the pan, then place a lid on the pan.

Braise the ribs in the oven for 2 hours, turning them every 30 minutes so they cook evenly. Add water as necessary to keep the braising juice 1/3 of the way up the ribs.

After 2 hours, add the apricots and cook for an additional 30 minutes. The meat should be almost falling off the bones (if it is not, keep cooking until it does). Transfer the short ribs to a large platter. Spoon the vegetables, olives, and apricots over them. Keep warm.

Strain the braising juices into a clear glass container and siphon or skim off the fat. The braising juices may already be the consistency of a sauce. If not, return them to the pan and boil for a few minutes to thicken. If you prefer an absolutely smooth sauce, strain out any remaining pieces of vegetable. Taste, season with salt and pepper, and add the parsley. Pour the sauce over the ribs and serve immediately.

Yield: 4 servings

NORTH CAROLINA SWEETPOTATO GRATIN
WITH DRIED PLUMS
- http://www.ncsweetpotatoes.com
2 tablespoons unsalted butter
1 1/2 pounds medium leeks, white and tender green parts
2 tablespoons fresh, chopped thyme
salt and pepper to taste
2 cups heavy whipping cream
8 ounces pitted dried plums (prunes)
6 pounds medium-size sweetpotatoes

Preheat oven to 350 degrees F. Butter a 4-quart glass or ceramic baking dish. Melt butter in large saucepan. Cut leeks in half lengthwise; thinly slice crosswise. Add leeks and thyme to saucepan, season with salt and pepper. Cover and cook over medium heat until leeks soften, about 5 minutes. Uncover and cook until any liquid has evaporated. Add heavy whipping cream. Bring to a boil; remove from heat. Place dried plums between sheets of plastic wrap. Flatten to 1/4-inch thickness using rolling pin or meat mallet. Peel sweetpotatoes and slice into rounds 1/8-inch thick. Drain leeks, reserving cream. In large bowl toss three-fourths of sweetpotatoes with leeks and dried plums; season with salt and pepper. Spoon sweetpotato-leek mixture into prepared baking dish. Arrange remaining sweetpotato slices on top in a decorative pattern. Pour reserved cream evenly over sweetpotatoes. Cover with buttered parchment, then foil. Bake in center of oven at 350 degrees f, 45 minutes. Uncover, press down sweetpotatoes and continue baking 45 minutes or until sweetpotatoes are tender and golden brown.

Makes 12 servings

Apple Cinnamon Creme Brulee
Recipe courtesy Darlene Deeg - www.foodtv.com

3 Granny Smith apples
1 tablespoon cinnamon
1/4 cup sugar, plus 6 tablespoons
1/4 cup water
6 egg yolks
1 teaspoon vanilla
1 1/2 cups heavy whipping cream

Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool. Preheat oven to 325 degrees F. Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream. Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes. Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator. Sprinkle sugar on top of crhme and then torch until golden brown. Yield: 6 servings, Prep Time: 30 minutes, Cook Time: 1 hour

Crock-Pot Chicken and Sausage Gumbo
To ease a last minute time crunch, make the roux ahead of time. When cooked, the roux should be a coppery color, similar to a tarnished penny. Serves: 5 http://www.culinarycafe.com
Ingredients:

  • 1/3 cup all-purpose flour
  • 1/3 cup cooking oil
  • 3 cups water
  • 12 ounces fully cooked smoked sausage links, quartered lengthwise and sliced
  • 1-1/2 cups chopped cooked chicken or 12-ounces skinless, boneless chicken breasts or thighs, cut int
  • 2 cups sliced or one 10-oz package frozen whole okra, partially thawed and cut into 1/2-inch slices
  • 1 cup chopped onion
  • 1/2 cup chopped green sweet pepper
  • 1/2 cup chopped celery
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper
  • 3 cups hot cooked rice

For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool. In a 3-1/2-, 4-, or 5-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve over the hot cooked rice.Nutrition information: per serving: 637 calories, 39 g total fat, 11 g saturated fat, 83 mg cholesterol, 952 mg sodium, 45 g carbohydrate, 28 g protein.

Emmanuel's Pasta, Peas, Prosciutto, and Onion
Recipe courtesy Rachael Ray- www.foodtv.com

1 pound cellantani (corkscrew shaped pasta with lines) or, other lined pasta
3 or 4 cloves garlic, chopped
1/2 onion, chopped
1/2 teaspoon crushed red pepper flakes
2 tablespoons (twice-around-the-pan in a slow stream) extra-virgin olive oil
1 (28-ounce) can diced tomatoes in juice
1 (8-ounce) can tomato sauce or tomato puree
Salt and pepper
1/4 pound prosciutto di Parma, thinly sliced at deli counter, then cut into thin strips
1 cup (a couple of handfuls) frozen green peas
20 leaves fresh basil, shredded or torn, plus a few leaves to garnish
Grated peccorino Romano, for passing

Put a large pot of water on the stove over high heat for pasta. When water comes to a boil, add salt to water and cook pasta to al dente, with a bite to it. In a large, deep skillet, preheated over moderate heat, cook garlic, onion, and crushed pepper in extra-virgin olive oil for 3 to 4 minutes. Add tomatoes and sauce or puree to the pan. When tomatoes come to a bubble, reduce heat to simmer. Season sauce with salt and pepper. When pasta is cooked to al dente, drain well and set near stove. Sprinkle ribbons of sliced prosciutto and the green peas into the sauce. Stir to combine and heat peas through. Toss pasta with sauce and shredded basil. Keep turning pasta in sauce until basil wilts and pasta begins to absorb sauce, about 1 minute. Transfer pasta to a serving platter and garnish with a few whole basil leaves. Serve with salad and grated cheese, for passing. Yield: 6 servings

Wild Mushroom Tartlets

Recipe courtesy Tyler Florence - www.foodtv.com

2 tablespoons butter
1 shallot, chopped
2 garlic cloves, chopped
1 pound wild mushrooms (cremini, portobello, shiitake, morel, oyster), coarsely chopped
8 ounces goat cheese
1/4 cup truffle or olive oil
1/4 cup fresh flat-leaf parsley, chopped
Salt and pepper, to taste
60 phyllo-pastry tartlet shells, packaged
Garnish: sliced mushroom, chopped chives

In a large saute pan over medium heat, melt butter. Add the shallot and garlic, stirring constantly for 1 minute. Add the chopped mushrooms. Cook until the mushrooms begin to soften, about 5 minutes. Transfer the mushroom mixture to a food processor and add the goat cheese. Add the oil and parsley. Pulse until the mixture comes together. Season with salt and pepper and pulse again.

Spoon mushroom filling into tartlet shells and place on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes. Garnish with sliced mushroom and chopped chive before serving.

Yield: 5 dozen - Serves 30 (2 per person)

Frittata with Tomatoes, Onions and Basil - Cooking withTwo Fat Ladies - www.foodtv.com
Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright

6 medium onions, thinly sliced
6 tablespoons olive oil
8 ounces plum tomatoes
Salt
Black pepper, freshly ground
6 eggs
2 tablespoons freshly grated Parmesan
A handful of fresh basil
2 ounces butter

Sweat the onions in the oil until just browning. Skin and chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.

Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch non-stick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. The put the pan under the broiler for 30 seconds.

Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges whencooled. It can be eaten warm with a salad or cold on a hunk of bread.

Grilled Eggplants with Fresh Mint and Balsamic Vinegar
From Mediterranean Flavors by Maria Jose Sevilla (Clarkson Potter, 1995)

2 young eggplants
Salt
6 T extra-virgin olive oil
1 T balsamic vinegar
5-6 fresh mint leaves, chopped
2 garlic cloves, peeled, blanched and chopped

Cut the eggplants across into 1/2-inch thick slices. Place them in a colander, sprinkle with salt and leave to drain for about 30 minutes. Rinse the eggplants and pat dry with paper towels. Brush them with a little of the olive oil, place under a preheated grill and cook for 5-6 minutes on each side until charred and tender.
Meanwhile, whisk the rest of the oil, the vinegar, mint, garlic and a little salt.
Dress the eggplants with this mixture while they are still hot. Set aside to cool. Serve with roasted preserved peppers and zucchini as a first course.
Serves 4.

Raspberry Spinach Salad
1st Traveler's Choice Internet Cookbook. www.virtualcities.com

Ingredients
1 pound spinach leaves, washed
1 pint strawberries, sliced
3 kiwi, sliced
1 handful macadamia nuts
Dressing:
1/3 cup vegetable oil
2 Tablespoons raspberry vinegar
2 Tablespoons raspberry preserves

Mix dressing together and refrigerate for 15 minutes. Toss together with salad and serve.

Serves: 4 to 6

Peanut Pate
Recipe Courtesy of the Plains Peanut Festival Recipe Contest
1 1/2 cups roasted peanuts
1/2 cup vegetable or chicken broth
8 ounces cream cheese, at room temperature
1 stick butter or margarine, melted
1 tsp. grated ginger root
1 tsp. soy sauce
1 tsp. rice wine vinegar
1 clove garlic, minced
1 green onion, minced
1 Tbsp. chopped cilantro
1/8 tsp. crushed red pepper
garnish - chopped peanuts, cilantro sprigs

Place all ingredients into a blender or food processor container. Blend until smooth. Pack into a mold and refrigerate until chilled. Unmold onto a platter and sprinkle with the nuts and garnish with the cilantro. Surround with toast rounds and/or raw vegetables.

Yield: Serves 6 Recipe by: Roxanne E. Chan, Albany, California

 

Fajita Marinade
1/3 Cup Beer
1/3 Cup Lime juice
1 teaspoon Olive or canola oil
2 large garlic cloves, crushed
1 teaspoon Brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon Minced fresh cilantro
1/2 teaspoon Ground cumin
Salt to taste

Directions: Combine all ingredients and mix well. Pour marinade over beef and/or chicken in shallow glass, plastic or other non-reactive container. Marinade for 24 hours.

Rosemary/Orange Pork Roast
1 boneless pork roast
4 cloves fresh garlic (cut in small pieces)
5 sprigs of fresh rosemary
3/4 cup orange juice
1/2 cup brown sugar
2 tbls. mustard
Salt & Pepper
1/2 cup red wine (optional)

Combine orange juice, mustrard and brown sugar in small saucepan and cook over med. heat just until it begins to boil. Sear roast to brown and seal in juices. Season with salt & pepper. Place in roasting pan. Make cuts all over and insert garlic pices. Place rosemary sprigs on top of roast. Pour sauce over. Cook for 20 minutes per pound in 350 degree oven or until internal meat reaches 160 degrees. Baste occasionally. When done, remove roast and set aside. Over medium heat, add wine to sauce and reduce. To serve: slice roast and cover with sauce.

Hot Crab, Artichoke, and Jalapeno Dip with Pita Triangles
Recipe courtesy Gourmet Magazine

1 large green bell pepper, chopped
1 tablespoon vegetable oil
2 (14-ounce) cans artichoke hearts, drained and chopped finely
2 cups bottled mayonnaise
1/2 cup thinly sliced scallions
1/2 cup drained and chopped bottled pimiento, or roasted red pepper
1 cup freshly grated Parmesan
1 1/2 tablespoons fresh lemon juice
4 teaspoons Worcestershire sauce
3 bottled pickled jalapeno peppers, or to taste, seeded and minced (wear rubber gloves)
1 teaspoon celery salt
1 pound crabmeat, thawed and drained, if frozen, picked over
1/3 cup sliced almonds, toasted lightly
Pita triangles, recipe follows

In a small heavy skillet cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool. In a large bowl combine the bell pepper, artichokes, mayonnaise, scallion, pimiento, parmesan, lemon juice, Worcestershire sauce, jalapeno peppers, and celery salt, blend the mixture until it is combined well, and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof 2 quart chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point 1 day in advance and kept covered and chilled.

Bake the dip in a preheated 375 degree F oven for 25 to 30 minutes, or until the top is golden and the mixture is bubbly. Serve the dip with the pita triangles.

Pita Triangles:
8 large pita loaves, with pockets
1/2 cup (1 stick) unsalted butter, melted
Salt

Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles rough side up in 1 tight layer in a jellyroll pan, brush them lightly with the butter, and season them lightly with salt. Bake the triangles in the upper third of a preheated 375 degree F oven for 10 to 12 minutes, or until they are crisp and light golden, and let them cool in the pans. The triangles may be made 1 day advance and kept covered in an airtight container at room temperature.

Lydia's Austrian Raspberry Shortbread
Recipe courtesy Gale Gand, www.foodtv.com

1 pound (4 sticks) unsalted butter, softened at room temperature
4 egg yolks
2 cups granulated sugar
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raspberry jam, at room temperature
1/2 cup confectioners' sugar

In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well. In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month. Preheat the oven to 350 degrees F. Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake untl light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.

Yield: 12 to 16 bars, Prep Time: 2 hours 35 minutes, Cook Time: 40 minutes, Difficulty: Medium

Chocolate Walnut Torte
Recipe courtesy "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

For the cake:
8 ounces (2 sticks) unsalted butter, plus extra for pan
1/2 cup matzo cake meal, plus extra, for flouring the pan
8 ounces semisweet chocolate
5 eggs
3 egg yolks
3 tablespoons sugar
7 ounces (about 2 1/3 cups) finely ground walnuts

For the frosting:
1/2 cup egg whites (from about 4 eggs)
1/2 cup sugar
8 ounces (2 sticks) cold unsalted butter, cut into pieces
1 ounce unsweetened chocolate, melted
2 teaspoons cold brewed coffee

Preheat oven to 350 degrees F.

Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.

In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.

In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.

Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.

Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.

Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.

Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.

Bacon-Cheddar Cheese Scones -Recipe courtesy Emeril Lagasse, 2002
http://www.foodtv.com

4 slices bacon, chopped
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1 stick unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 teaspoon freshly ground black pepper
1 cup heavy cream, plus 2 tablespoons

Preheat the oven to 400 degrees F.

In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.

Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

Tofu-Cheese Soufflé - http://www.mightynatural.com

3 slices of whole-wheat bread
2 tablespoons butter
6 ounces tofu, cut into 1/2-inch-thick slices
6 ounces (sharp cheddar) cheese, grated
1 tablespoon chopped onion or 1/4 teaspoon onion powder
1 1/4 cups milk (soy or dairy)
2 eggs, lightly beaten
1/2 teaspoon salt or 2 tablespoons red miso
Dash of pepper

Butter the bread and tear each slice into 4 or 5 pieces.  Coat a casserole lightly with butter, then layer bread, tofu, cheese, and onion, repeating the layers until all ingredients are used. Combine milk, eggs, salt or miso, and pepper, and pour into the casserole; allow to stand for 1 to 2 hours. Bake casserole in a pan of water for 45 minutes in a preheated 350' oven. Makes 4 servings.

Crispy Lemony Shrimp
Recipe courtesy Rocco DiSpirito

16 jumbo shrimp, peeled and de-veined
3 cloves garlic, peeled and minced
3/4 cup fresh bread crumbs
2 lemons, juiced
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
2 heads escarole, cut in 1/8ths and cored

Preheat the oven to 400 degrees F.

In a glass baking dish, toss together the shrimp, garlic, bread crumbs, and lemon juice. Season with salt and pepper, to taste, and toss again. Drizzle with 2 tablespoons of the olive oil and bake in the oven until the shrimp are just cooked through and the bread crumbs are golden brown, about 6 to 8 minutes.

While the shrimp cook, heat a 10 or 12-inch saute pan over medium-high heat and add the remaining olive oil. When the oil is hot but not smoking, add the escarole to the pan and saute until wilted and tender. Season with salt and pepper, to taste, and serve with the shrimp.

Apple Pancake- www.foodtv.com
Recipe courtesy Erika Durlacher, Vancouver

4 medium apples
5 tablespoons butter or margarine
6 tablespoons sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 eggs, beaten
1/2 cup milk
1/4 teaspoon salt
1/4 cup all-purpose flour
1 tablespoon melted butter
2 tablespoons icing sugar, divided

Preheat oven to 450 degrees F.

Quarter apples; core, peel, and slice lengthwise. Melt butter or margarine in a frying pan. Add apple slices. Cook over medium heat for five minutes.

Mix sugar, cinnamon, and nutmeg. Sprinkle over apples. Cover and continue cooking over low heat for ten minutes turning once or twice. Set aside.

Combine beaten eggs, milk, and salt. Beat well. Add flour and beat until batter is smooth.

Pour into a buttered 10-inch round oven-proof frying pan or deep pie plate. Bake at 450 degrees F for 15 minutes, pricking batter with fork when it puffs in center.

Reduce heat to 350 degrees F and bake ten minutes longer, pricking if necessary. Spread with melted butter.

Sprinkle with one tablespoon of the icing sugar. Remove apples with slotted spoon. Place on half of a pancake. Fold over. Sprinkle with remaining icing sugar. Serve immediately. Cut in wedges and serve with apple wedges.

Champagne Vanilla Sauce - Emeril Lagasse - www.foodtv.com
1/2 cup chopped shallots
1 cup Champagne
1 vanilla bean, halved lengthwise
1 1/2 cups heavy cream
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Champagne vinegar

In a saucepan, combine the shallots and Champagne. Scrape the vanilla seeds from the split pod into the pan and add the vanilla pod halves. Bring to a boil and cook until almost all liquid evaporates, about 6 minutes.

Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly 50 percent in volume, about 3 minutes.

Whisk in the butter until smooth and strain the sauce through a fine mesh strainer, pressing on the solids to extract as much liquid as possible. Season, to taste, with salt, pepper, and vinegar and serve immediately over fish or shellfish.

Note: If sauce is made in advance, keep warm in a bain marie over barely simmering water.

Yield: About 1 generous cup, 4 servings

Bite Size Goat Cheese and California Walnut Cheesecakes
Recipe courtesy of Gourmet Magazine

1/2 cup fresh bread crumbs
1/2 cup finely ground California walnuts, plus 9 California walnut pieces for garnish
1 tablespoon melted butter
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
4 ounces cream cheese, softened
5 ounces soft goat cheese such as Montrachet
1 egg, beaten
1 tablespoon chopped fresh chives, plus additional chives for garnish
1 teaspoon finely diced red bell pepper

Preheat the oven to 350 F and butter 18 gem tins (2 tablespoons each). In a medium bowl, combine the bread crumbs, ground California walnuts, the melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper and stir until thoroughly combined. Spoon a heaping teaspoon of the walnut mixture into each mold and press down into the bottom of the molds.

With an electric mixer beat the cream cheese until fluffy. Add the goat cheese and beat until creamy. Add the egg and beat until well combined. Add the chives, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the goat cheese mixture between the molds and smooth the tops. Set a walnut piece on top of nine of the cheesecakes. Top the remaining cheesecakes with the diced red peppers. Bake until puffed, about 15 minutes. Let the cheesecakes cool on a rack for 5 minutes, then unmold. Garnish with chives and serve warm.

CREAM OF COQUILLES ST. JACQUES WITH LEEKS
Yield: 4 servings

2 lg Leeks; white parts only, - cut into 1-1/2" julienne
2 tb Butter
1 c Fish Fumet
1/4 c Cream sherry
1 1/2 lb Large fresh scallops - quartered
1 c Whipping cream
Salt
Freshly ground pepper

Wash leeks thoroughly, but do not dry. Melt butter in heavy large skillet over low heat. Add leeks, cover and let sweat until tender and translucent, stirring occasionally, about 10 to 15 minutes. Remove from heat and set aside. Add Fish Fumet and sherry to skillet and heat just until liquid trembles. Add scallops and poach 2 minutes. Remove scallops using slotted spoon and keep warm. Increase heat and boil liquid until reduced by half, scraping up any bits clinging to bottom of pan. Add cream and continue boiling until thickened. Return leeks to skillet and heat through. Season to taand arrange scallops on top. Serve immediately. ste with salt and pepper. Divide leeks and sauce among 4 heated serving plates

POMEGRANATE, CUCUMBER AND MINT SALSA
1/2 cup pine nuts (about 4 ounces)
1 English cucumber
2 tablespoons mint jelly
2 tablespoons white-wine vinegar
1 tablespoon olive oil
seeds from 1 large pomegranate
2 tablespoons chopped fresh mint leaves
1/2 teaspoon minced garlic

Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)

Green & Gold Chowder - Serves 3 to 4
http://www.pea-lentil.com

  • 1 cup USA green split peas, rinsed
  • 1 tablespoon vegetable base
  • 4 cups water
  • 1 cup cream-style corn
  • ¼ cup chopped onion or 1 Tbs. instant chopped onion
  • ½ cup fresh chopped cilantro

Combine peas, vegetable base, and water in a medium saucepan. Bring to a boil.

Reduce heat, cover, and simmer 45 minutes, or until peas are tender.

Stir in corn and onion and simmer another 10 minutes or until onions are tender.

Stir in the chopped cilantro just before serving.

Pumpkin Stew
Pumpkin Stew baked and served in the pumpkin. A neat way to cook and serve to your guest's delight! Contributor: Becky Hogle

1-10 - 12 pound pumpkin
2 lb.Beef stew meat
2 tbs.Oil
1 Bell Pepper
1 Onion
4 Medium potatoes
3 Carrots
2 Cloves of Garlic
2 Sticks of Celery
1 15oz. can of diced tomatoes
2-3 cups Water
Salt to taste
Pepper to taste

  1. Carve a hole in the top  of the pumpkin and remove seeds, and stringy insides.
  2. Set pumpkin aside.
  3. In a dutch oven brown 2 lbs of stew meat in oil.
  4. Add in 1 bell pepper(sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes(cubed), 3 carrots(cubed), 2 cloves of garlic(diced), 2 sticks of celery(sliced), 1 - 15 oz can of diced tomatoes.
  5. Add salt and pepper to taste.
  6. Add 2 - 3 cups of water.
  7. Let simmer for 1 hour.
  8. Place pumpkin in shallow pan, and place stew inside pumpkin.
  9. Brush the outside of the pumpkin with a light coating of oil.
  10. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender.
  11. Serve wile hot.
  12. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.

Garlicky Baked Tomatoes

6 medium-size tomatoes(6 to 8)
2 Tbsp. olive or salad oil
2 Tbsp. each: finely chopped garlic
chopped parsley and fine dry bread crumbs
1 Dash pepper

Core tomatoes and cut in half horizontally. Gently squeeze out juice and seeds. Arrange tomatoes, cut side up in a 9 x 13-inch baking dish. Drizzle with oil. Bake, uncovered in 400 degrees oven for 10 minutes. Meanwhile, combine garlic, parsley, bread crumbs and pepper in small bowl. Sprinkle mixture over tomatoes and continue baking, uncovered for 15 minutes more. Makes 6 to 8 servings. "An easy and elegant side dish."

Avocado Filled with Mango Crab

100 gm can crabmeat
1 small mango, peeled and sliced
100 ml sour cream
l shallot, finely chopped
1 teaspoon lemon juice
2 teaspoons brandy
Good pinch paprika
Salt and pepper to taste
8 lettuce leave
2 avocados halved and seeded
Dill sprigs and cherry tomatoes to garnish

Mash crabmeat and mango together. Add the sour cream,
shallot, lemon juice, brandy, paprika, salt and pepper and
blend well together. Make a bed of lettuce leaves on a flat serving dish. Place
an avocado half on the leaves and fill with the crab mixture.
Chill for at least 1 hour before serving.

Raspberry Cheesecake Brownies- Gourmet May 1994

For brownie batter
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoon salt
3/4 cup all-purpose flour

For cheesecake topping
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all-purpose flour

1 1/2 cups raspberries
1 tablespoon sugar
confectioners' sugar for sprinkling brownies if desired

Preheat the oven to 350°F. and butter and flour a 13- by 9-inch baking pan.

Make brownie bar:
In a metal bowl set over a pan of barely simmering water melt chocolates with butter, stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan.

Make cheesecake topping:
In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter.

Scatter raspberries over topping and sprinkle with sugar.

Bake brownies in middle of oven 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight.

Cut brownies into bars and sprinkle with confectioners' sugar.

Serve brownies cold or at room temperature.

 

Makes about 24 brownies.

 

Peach Sorbet - About.com
Copyright 1996 Steel Packaging Council, American Iron and Steel Institute

1 can (16 ounces) sliced or halved peaches in heavy syrup
2 tablespoons bourbon

Freeze unopened can of fruit until frozen solid, until frozen solid, at least 18 hours. Submerge unopened can in hot water 1 to 2 minutes. Open can and pour syrup into processor bowl. Remove other end of can and turn fruit out onto cutting surface. Cut into 1-inch slices, then cut into chunks and add to processor bowl. Process, pulsing on and off until smooth. Add bourbon and process just to blend thoroughly. Serve immediately, or spoon into bowl, cover and freeze until ready to serve, up to 8 hours.

Cilantro Mint Herb Crust or Marinade
http://www.cyberspacegrill.com

Ingredients:
1 bunch cilantro -- leaves only
1 bunch mint -- leaves only
1 tablespoon maple syrup -- pure
1 tablespoon brown sugar
1 teaspoon cracked black pepper

Combine the cilantro and mint leaves in a food processor. Chop the herbs on high speed for about 30 seconds. Add the brown sugar, pepper and maple syrup. Mix for an additional 30 seconds. The mix should be that of a thick paste.

To Convert this recipe into a lamb marinade, just add a cup of neutral flavored salad oil such as grapeseed oil.

Caesar Salad Dressing - http://www.marthastewart.com
2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk or 1 tablespoon mayonnaise
1/3 cup extra-virgin olive oil

Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste. Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.

Summer Squash Fritters: Kolokethokeftaide
Recipe courtesy Cat Cora- www.foodtv.com

1/2 cup olive oil, plus 3/4 cup, for frying
1 pound summer squash, peeled and quartered
1 large onion, chopped fine
3 tablespoons grated Kasseri,
2 tablespoons butter, melted
4 cups panko or bread crumbs
2 eggs
2 scallions, sliced thin
1 teaspoon finely chopped thyme
Salt and freshly ground black pepper
1 cup all-purpose flour
1 tablespoon butter, for frying

In a large saute pan, heat 1/2 cup olive oil on medium high heat. Sweat the squash and the onion together until very soft.

In a food processor, puree the squash mixture. Drain well to get out extra moisture. Put in a bowl with cheese, butter, bread crumbs, eggs, scallions, thyme, salt, and pepper. Mix well. Let it stand for 1 hour, refrigerated.

Roll into about 2-inch balls. Lightly dredge in the flour and fry in the remaining olive oil and butter until golden brown.

Lemon Spongettes
Leanne McClain - Window on the Winds Bed and Breakfast

Ingredients:

  • 2 tablespoons butter
  • 1 cup sugar
  • 4 tablespoons flour
  • grated rind and juice of 1 lemon
  • 3 eggs, separated
  • 1 1/2 cups milk
  • pinch of salt

Instructions:

Cream butter. Add sugar, flour, lemon juice, and lemon rind. Beat egg yolks, and mix with milk, then stir them into the sugar, flour and lemon mixture, and add salt. Beat egg whites until stiff, and then gently fold into other mixture.

Pour into 6 small-size custard cups. Bake in a water bath, in a 350 degree oven, for 45 minutes or until done. Garnish with a fresh mint leaf. When done, each custard cup will have a lemon custard in the bottom with sponge cake on top.

Cauliflower Au Gratin
http://www.justvegetablerecipes.com/cauliflower/caul0004.shtml

6 tb Butter or margarine
2 cl Garlic, minced
4 oz Cooked ham, chopped
Cauliflower, brokem into florets
2 tb All-purpose flour
1 1/2 c Whipping cream
1/4 ts Salt
Pepper to taste
Pinch Cayenne pepper
1 1/2 c Shredded Swiss cheese (4-6 oz.)
2 tb Chopped fresh parsley

Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings.

Blueberry Crisp- http://www.wildblueberries.com

Filling
5 cups (750g) Wild Blueberries
1/4 cup (50g) sugar
1/2 teaspoon grated lemon rind
1 cup (2 medium) diced peeled apples

Crisp
1/2 cup (80g) light brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup (60g) white flour
1/2 cup (50g) chopped pecans (optional)
1/2 cup (40g) rolled oats
3 tablespoons (40g) butter or soft margarine (not diet)
1/8 teaspoon salt (optional)

Preheat oven to 325 degrees F. (165 degrees C.)

Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples. Mix well and place in a well-buttered 8 x 8 x 2-inch (20 x 20 x 5cm) pan.

Crisp: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt and rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the Wild Blueberry filling. Bake 45 minutes or until the crust is brown.

Wild Blueberry Crisp serves 6.

Mushroom, Walnut, and Olive Spread
http://www.diamondwalnut.com

1 1/4 cups Diamond Walnuts
3 tablespoons Diamond Walnut Oil or vegetable oil
1 medium onion, minced
1 pound fresh mushrooms, finely chopped
1/4 cup dry white wine
1 teaspoon Worcestershire sauce
1/2 teaspoon red pepper flakes
1/2 cup kalamata olives, pitted and chopped
1/4 cup minced fresh parsley
1/4 cup minced green onions
1 tablespoon minced fresh thyme
4 ounces cream cheese, softened
Salt
Freshly ground pepper

To toast walnuts: Preheat oven to 350°. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Chop coarsely and set aside. In a medium pan sauté onion in oil over medium heat 5 to 6 minutes until translucent. Add mushrooms and cook, stirring occasionally, for 5 minutes. Pour in wine and continue to cook until all the liquid has evaporated. Stir in Worcestershire sauce and pepper flakes. Set aside to cool. In a large bowl combine toasted walnuts, olives, parsley, green onions, and thyme. Add mushroom mixture and cream cheese and stir until combined. Season to taste with salt and pepper.

Apricot Chicken - http://www.justfruitrecipes.com

2 lb Chicken pieces
1 pk French onion soup mix
2 c Apricot nectar
1 1/2 lb Apricot halves (canned)
Flour (plain)

Dust chicken in flour. Fry chicken lightly until starting to brown. Place chicken in a casserole dish or a very deep frying pan. Add soup powder, nectar and apricots. Mix everything well. Simmer for 1 hour.

Chilled Lobster Salad with Basil Vinaigrette (Serves 4) - http://www.mainelobsterpromo.com/press.html

4 each 1¼ - 1½ lb. live lobsters
1 pound sugar snap peas
1 cup celery, sliced diagonally
2 medium red bell pepper, sliced
¼ cup fresh basil leaves, minced
2Tablespoon lemon rind, grated
3/8 cup fresh lemon juice
2/3 cup extra virgin olive oil
1 pinch fresh ground black pepper
16 butter lettuce leaves
2 medium tomatoes, cut into wedges
8 slices lemon, edges fluted

Cook lobsters, then remove from pot and allow to cool until they can be handled. Remove the meat from the claws and tail, cut into 3/4 inch chunks and place in a large bowl. Remove meat from the legs and the body and add to claw and tail meat. Chill for an hour or more.

In a small saucepan of boiling salted water, cook the sugar snap peas for 1 - 2 minutes. Drain and refresh them under cold water. Thoroughly dry on paper towels and add to the lobster. Add celery, red bell pepper, minced basil leaves and lemon rind to lobster and peas.

In a small bowl whisk the lemon juice with a pinch of salt. Slowly whisk in the olive oil and continue whisking until the dressing is emulsified. Toss the lobster and vegetables gently with the dressing to coat it well. Add salt and pepper to taste. Divide the salad between 2 salad plates and garnish with butter lettuce, tomato wedges and lemon slices.

Susan Roxby - Old Town, Maine. Third Place Winner 1997 Cooking with Maine Lobster Consumer Recipe Contest.

Ginger Carrot Soup - http://www.gingerpeople.com
4 to 5 tbsp. coriander seeds
1/4 cup vegetable oil
2 large onions, sliced
2 cloves garlic, minced
2 tsp. minced fresh ginger
2 pounds sliced carrots
6 13 3/4 oz cans chicken stock
1 tsp. fresh lemon juice
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup plain yogurt or créme fraiche for garnish

Instructions: In a dry skillet over medium-high heat, toast the coriander seeds until golden, about 3 minutes. Shake the seeds constantly until fragance. Cool and process in a blender or mortar and pestle, into a fine powder. Reserve. In a large saucepan over high heat, warm the oil. Add the onions and cook for 3 minutes, stirring occasionally or until the onions are transulent. Add the garlic, ginger, carrots, chicken stock, salt, pepper, and ground coriander. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, or until the carrots are tender. If the carrots are not sweet, add sugar at this time. Stir in the lemon juice. Remove from heat. Process the soup in a food process until smooth. Just before serving, garnish each bowl with a dollop of yogurt or créme fraiche.

 

Scallop Scampi

Ingredients

1 lbs. sea scallops
½ cup butter
1 tbs. chopped garlic
1 tsp. fresh lemon juice
¼ clam juice
¼ cup heavy cream
salt and black pepper to taste
2 tbs. fresh chopped parsley

In a medium sauté pan over a low fire melt the ¼ cup of butter and sauté the garlic and the scallops  until the scallops are firm to touch and lose their translucent appearance. Add the lemon juice, the chopped parsley, and the clam juice and return to a simmer. Add the heavy cream and return to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge.

Honey Barbeque Sauce - http://www.honey.com
1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic, minced
1 can (8 oz.) tomato sauce
1/3 cup honey
3 tablespoons vinegar
2 tablespoons dry sherry
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook an stir until onion is tender. Add remaining ingredients. Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over grilled chicken, pork, spareribs, salmon or hamburgers.

Herb Sauce -Chef Mom
Ingredients: 1/2 cup butter 2 tablespoons lemon juice 1 clove garlic, crushed 1 tablespoon chopped chives 1/4 teaspoon oregano 1/4 teaspoon salt dash pepper

Melt butter, add other ingredients and simmer for 3-5 minutes. Pour over cooked vegetables.

Makes 1/2 cup sauce.

Vegetable Crudite- Flynn Produce

4 pieces of Pita Bread, cut in half
1.5 lbs. SeaPak Popcorn Shrimp
2 cups Romaine Lettuce, shredded
1 Red Onion, sliced julienne
1 Red Pepper, sliced julienne
1cup Mango, diced
1 cup Plain Low-Fat Yogurt
2 Tbs. Lime Juice
1 Tbs. Fresh Mint, chopped
1 Cucumber, chopped
Combine lettuce, onion, pepper and mango. Set aside. Combine yogurt, lime juice, mint and cucumber. Chill. Prepare shrimp according to package directions. Heat Pita Bread in a hot 400°F. oven for 15 to 20 seconds. Quickly arrange some of the lettuce mixture. Add the shrimp and drizzle with he yogurt mixture. Stuff into Pita Bread halves and serve.

Pink Potato Salad

Recipe courtesy of Eleanor Chojnacki for FoodTV.com's Potato Salad Championship Cook-Off Competition, 2001

This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste."

7 or 8 medium potatoes
3 beets
3 hard boiled eggs
3 carrots
2 sticks of celery
1 small onion
2 sour pickles
1 small can of sweet peas
3 tablespoons Dijon mustard
3/4 cup mayonnaise
2 tablespoons sour cream
Salt and pepper to taste

Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.

Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.

Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.

Refrigerate for about 2 hours before serving.

The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

Yield: Colorfully serves 6-8

Spinach Salad with Oranges and Warm Goat Cheese - www.foodtv.com

Recipe courtesy Gourmet Magazine

3 small Navel oranges
6 ounces fresh mild goat cheese (preferably in log form)
1/3 cup pecans (1 1/2 ounces), finely chopped
1 teaspoon whole-grain mustard
1 teaspoon white-wine vinegar
1/2 teaspoon kosher salt
Pinch sugar
2 tablespoons extra-virgin olive oil
1 pound spinach, trimmed
1 small red onion, sliced into thin rings

Preheat oven to 350 degrees F.

Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve. Cut goat cheese into fourths and gently form into a disk. Dip into pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.

Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended. Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.

Asparagus and Prosciutto - FoodTV

Recipe courtesy of Vita Piergiovanni

2 pounds asparagus (optional: half green/half white)
1 teaspoon salt
2 tablespoons butter
2 tablespoons olive oil
1/4 pound prosciutto, chopped
Grated ricotta salada

Bring large pot of water to a boil and add salt. Add asparagus and cook uncovered until knife is easily inserted. Then drain asparagus. In a large skillet heat butter and oil. Add prosciutto and fry until it begins to crisp. Add asparagus and heat through. Transfer asparagus and prosciutto to serving platter and sprinkle with cheese.

Potato and Horseradish Crusted Salmon
From Food Network Kitchens

1 medium russet potato (about 9 ounces), peeled and cut into sixths
Kosher salt, as needed, plus 2 teaspoons
6 tablespoons unsalted butter, at room temperature
Four 6-ounce center-cut skinless salmon fillets
Freshly ground black pepper
3 tablespoons half-and-half
2 to 3 tablespoons drained prepared horseradish
Four 2-inch-long chive segments, for garnish

Place a rack about 4 inches from the broiler element and preheat.

Put the potato in a medium saucepan, cover with water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower the heat, and simmer until very tender, about 10 minutes. Drain and cool slightly.

Meanwhile, preheat a large skillet over medium-high heat. Add 2 tablespoons of the butter and heat. Season the salmon all over with salt and pepper. When the butter's foaming subsides, place the salmon, in the skillet and cook, turning once, until well-browned, about 1 1/2 minutes per side. Transfer to a baking sheet.

Put the cooked potatoes in a small bowl with the 2 teaspoons salt, 2 tablespoons butter, half-and-half, and horseradish and, using a fork, mash until fluffy. Season with pepper, to taste.

Melt the remaining 2 tablespoons butter in a small saucepan. Using your hands, press about 1/4 of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.

Place the salmon under the broiler and cook until still slightly pinkish inside and the crusts are golden brown, about 10 minutes. Transfer to serving platter and garnish with the chive segments. Serve immediately.

Copyright 2001 Television Food Network, G.P. All rights reserved

Stuffed Pea Pods
http://www.24hourfitness.com

32 snow pea pods
3 ounces fat free cream cheese
2 tablespoons chives
4 ounces smoked salmon, flaked

Rinse pea pods and snap off stems. If pea pods are not crisp, soak in ice water for 30 minutes. With a small knife, open pea pods along straight side. In bowl, combine chives and cream cheese. Add salmon and mix gently. Spoon about 1 teaspoon mixture into each pea pod. Cover and refrigerate until ready to serve.

Makes 8 Servings
Serving Size: 4 stuffed pea pods

Banana Schnitzles - www.foodtv.com
Courtesy Wayne Harley Brachman, Retro Desserts, Harper Collins Publishers, 2000

Vegetable oil, for frying
1/4 cup all-purpose flour
1/2 cup unflavored bread crumbs
1 large egg
2 tablespoons milk
4 ripe but firm bananas
1/4 cup confectioners’ sugar
1/2 teaspoon ground cinnamon

Preheat oil to 365 degrees in a deep fryer or skillet. Make sure the oil is at least 3/4-inch deep.

Place the flour and breadcrumbs on separate plates. In a medium bowl, mix together the egg and milk. Cut bananas diagonally into 3/4-inch-thick-slices. Dredge individual pieces of banana in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. Working in small batches, fry the bananas for 3 minutes on each side, or until golden brown. Remove from the oil with tongs and drain well on paper towels. Mix together the confectioners’ sugar and cinnamon, and dust liberally on the schnitzels. Serve while still hot. Goes great with ice cream. These should be served immediately, but they can be held for 3 hours at room temperature, then reheated for 5 minutes in a 350 degree oven.

Mint Chutney- http://www.ruchiskitchen.com

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chilies, chopped
2-3 tsp. lemon juice
1 tsp. cumin seeds or powder
Salt according to taste

1.Blend to a smooth paste using a little water.

Emeril's Blue Cheese Waldorf Salad

Recipe courtesy Emeril Lagasse, 2001-Foodtv

1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese
1/4 cup grated yellow onion
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch cayenne
2 cups diced sweet red apples, such as Gala or Jonathan (2 to 3 medium apples)
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken
1 head Bibb lettuce, cored and leaves separated

In a bowl, whisk together the mayonnaise and vinegar. Slowly add 1/3 cup buttermilk, whisking to thicken. Add the blue cheese, onion, salt, pepper, and cayenne, and whisk well to combine, adding more buttermilk, as desired. Set aside.

In a large bowl, combine the apples, celery, grapes, and walnuts. Add the dressing, to taste, and toss well.

Arrange the lettuce leaves on 6 salad plates. Top with the tossed salad and serve.

Yield: 6 servings

MEDITERRANEAN LENTIL SALAD
http://www.molliekatzen.com/recipes/lentil_salad.htm

2 cups dried lentils (preferably small French lentils-but any kind will do)
1/4 cup extra virgin olive oil
3/4 teaspoon salt
1 to 2 oranges, peeled and sectioned
1 large clove garlic, minced
3 tablespoons fresh lime juice
3 tablespoons balsamic vinegar or cider vinegar
1/4 cup very finely minced red onion
1/4 to 1/2 teaspoon each grated orange and lime zest
1/2 cup (packed) dried currants
1 small carrot, shredded or finely minced
1/2 each of a small red and yellow bell pepper, minced
A handful each: finely minced fresh parsley, chives, and mint

  1. Rinse the lentils in a colander. Meanwhile, set a large potful of water to boil—at least 6 cups of water. After the water has reached the boiling point, lower the heat to a simmer. Add the lentils, and cook very gently in the simmering water, partially covered, until they are tender. (Check the water level and add more if necessary.) Cooking time should be around 20 to 30 minutes. Drain the lentils when they are done, and gently rinse in cold water. Drain again and place in a large bowl.
  2. Add the remaining ingredients except the bell pepper and fresh herbs, cover tightly, and chill at least 4 hours.
  3. Add the bell pepper and herbs within an hour of serving. Serve cold or at room temperature.

Hot Garlic-Parmesan Souffle

15 cloves garlic, peeled
2 cups chicken broth
2 (8-ounce) packages cream cheese, room temperature
1 cup freshly grated parmesan cheese
1 (10.5-ounce) can cream of mushroom soup, undiluted
2 egg yolks, beaten
1 loaf baguette bread, thinly sliced.

Preheat oven to 350 degrees. In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft.

Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork.

Cook and reduce chicken broth to a glaze; remove from heat and set aside.

In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic-chicken glaze, and egg yolks; stir until well blended. Transfer into a shallow ungreased 1 1/2-quart souffle dish. Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread.

Hash Brown Casserole

1 (2 lb) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 oz) can condensed cream of chicken soup
1 (8 oz) container sour cream
1/2 cup chopped onions
2 cups shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Directions:
1. Preheat oven to 350
2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream
of chicken soup, sour cream, chopped onions, cheddar cheese, salt and
pepper. Place mixture in a 3 quart casserole dish.
3. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup
melted butter and sprinkle mixture over the top of the casserole
4. Bake covered for 40 minutes.

Easy Key Lime Pie
Submitted by: Pat Legler
This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category -
http://pie.allrecipes.com

Ingredients

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

Directions

Preheat oven to 375 degrees F (190 degrees C). Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

MEDITERRANEAN CHICKEN
Ingredients

  • 3 pounds chicken pieces, skinned
  • Salt and pepper
  • 2 tablespoons olive oil
  • 3/4 cup SUNSWEET Pitted Prunes
  • 1/2 cup dry white wine
  • 1/4 cup capers, drained
  • 1/4 cup green or Nicoise olives, pitted*
  • 3 large cloves garlic, minced
  • 1 1/2 teaspoons dried rosemary, crumbled
  • 1 teaspoon dried oregano
  • 12 ounces dry pasta

Instructions

Season chicken with salt and pepper. In large, non-stick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions; drain. Serve chicken and sauce over hot pasta. Makes 6 servings.

Upside-Down Baked Apple French Toast
Recipe courtesy Kathleen Daelemans - FoodTV

Ingredients:
4 tart apples, such as Macintosh or Granny Smith
2 tablespoons fresh lemon juice
3 large ripe bananas
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter
1/2 cup (firmly packed) light brown sugar
1 tablespoons maple syrup
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
4-5 slices challah bread (1 inch thick)

1. Preheat oven to 375 F. Peel, core and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.

2. Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.

3. Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)

4. Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.

Hannah's Beef Brisket

1 beef brisket
1 jar of barbeques sauce
1 jar red currant jelly
1 large onion sliced

Mix BBQ sauce and jelly. Put brisket in roasting pan. Cover with onions and sauce mixture. Cover pan tightly and cook at 350 degress for three hours. Slice and serve with pan juices.

Thomas Jefferson's Favorite Bread Pudding
Recipe courtesy Anna Kelly, Chef Randall's Ordinary

1 1/2 pounds 3/4-inch cubed stale bread
4 cups scalded milk
1/2 pound butter
1/2 pint brandy
8 eggs
3 cups sugar
3/4 tablespoons nutmeg
2 tablespoons vanilla extract

Preheat oven to 350 degrees F. Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes. Yield: 12 servings

Chinese Chicken Salad - Food TV
Recipe Courtesy of Gourmet Magazine

1 1/2 cups crispy chow mein noodles
3 cups shredded cooked chicken
1 bunch of scallions, cut into 1-inch pieces
1/4 cup dry-roasted unsalted cashew nuts
1 cup minced fresh coriander
1 red bell pepper, cut into julienne strips

For the dressing:
1/2 teaspoon dry mustard, dissolved in 1/2 teaspoon water
1 tablespoon soy sauce
3 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1 teaspoon ground allspice, or to taste
1 teaspoon sugar
2 tablespoons Oriental sesame oil
1/4 cup corn oil
1/2 head of lettuce, shredded
1 bunch soybean sprouts

In a large bowl combine half of the crispy noodles, chicken, scallions, cashew nuts, corriander and the bell pepper.

Make the dressing: In a small bowl whisk together the mustard mixture, soy sauce, vinegar, hoisin sauce, allspice, sugar, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.

Toss the chicken salad with enough dressing to coat and mound it on a platter lined with the lettuce, and top with the sprouts and remaining crispy noodles

Holiday Fiesta Dip - Dannon®
http://www.dannon.com/pages/dannon_browser.cfm?mode=article&jid=12&aid=236

Yield: 8 servings

2 cups (dry measure) DANNON® Plain Yogurt
2 tablespoons chopped fresh cilantro
1 16 oz. can refried beans
1 cup chunky salsa (mild or spicy)
1 cup sliced black olives
1 cup lowfat grated cheddar cheese
1 cup jalapeno peppers (optional)

1. Combine DANNON® Plain Yogurt and cilantro; mix well. Set aside.

2. In a separate bowl, combine refried beans with 1/3–cup salsa. Spread half of this mixture into a flat 2 quart serving bowl. Spread half the yogurt mixture over the beans followed by half the ripe olives, half the remaining salsa, half the cheese and half the peppers, if desired. Repeat the layering again. Cover and chill completely.

3. Serve with your favorite tortilla chips, crackers, warmed tortillas or vegetables.

Chocolate-Cinnamon Dessert Nachos
http://www.americanspice.com/recipes

2 T Sugar; granulated - and
1/2 c Sugar; granulated
1/2 t American Spice Cinnamon
5 T Butter
6 Tortillas; Flour - 8"
1 c Cream; heavy or whipping
1/3 c Sugar; brown - packed
1 t Vanilla
1 oz Chocolate; unsweetened
- coarsely chopped
1/2 c Pecans - coarsely chopped

Preheat oven to 350F. In small bowl, mix together 2 Tbsp granulated sugar and cinnamon. Melt 4 Tbsp butter. Brush melted butter on both sides of tortillas. Sprinkle cinnamon-sugar on 1 side. Stack tortillas on top of one another, sugared sides up, and cut the stack into 10 to 12 wedges. Place tortilla wedges. Place tortilla wedges, sugared sides up, in a single layer on buttered baking sheets. Bake 12 to 14 minutes or till tortilla wedges are crisp and golden brown.

Meanwhile, in a medium saucepan, combine cream, remaining 1/2 cup granulated sugar, and brown sugar. Heat to boiling over medium heat, stirring often. Boil 5 minutes, stirring occasionally, till slightly thickened. Remove from heat; stir in vanilla. Transfer half of mixture to a bowl. Add chocolate and stir till melted. To remaining mixture, stir in remaining 1 Tbsp butter. Let both sauces cool to lukewarm. To assemble nachos, scatter tortilla pieces in single layer over a large serving platter. Drizzle some chocolate sauce and caramel sauce over tortilla and sprinkle about 3 Tbsp nuts on top. Repeat layer until all ingredients are used. Serve immediately.

RED CABBAGE WITH APRICOTS AND BALSAMIC VINEGAR

6 tablespoons (3/4 stick) butter
1 8-ounce red onion, thinly sliced
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1 1/2-pound red cabbage, quartered, cored, very thinly sliced
3/4 cup thinly sliced dried apricots
1/4 cup apricot preserves
1/4 cup balsamic vinegar

Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and toss 1 minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. Add apricot preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.)

Serves 6, Bon Appétit, November 1998

 

Pecan Crunch Fudge
http://www.texaspecan.com

3 cups firmly packed brown sugar 
1/2 cup butter or margarine 
1 cup evaporated milk 
12-oz. package of butterscotch morsels
7-oz. jar marshmallow creme 
2 cups chopped, toasted pecans 
6-oz. package almond brickle chips 
1 teaspoon vanilla 
Toasted pecan halves (optional) 

Combine brown sugar, butter and evaporated milk in a 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage(238 degrees). Remove from heat; stir in butterscotch morsels and marshmallow creme. Beat vigorously with a wooden spoon until mixture is smooth and just begins to cool. Stir in chopped pecans, brickle chips and vanilla. Spread mixture evenly into two buttered 8-inch square pans. Cool completely andcut into squares. Gently press a pecan half on each square of fudge, if desired. Store in airtight container. Yield: 3 pounds.

Apple Mint Relish

Recipe Courtesy of Emeril Lagasse - FoodTV

2 each sweet red apples, eighth, cored and sliced into 1/4-inch pieces
Juice of one lemon
1/4 cup pineapple juice
2 tablespoon chiffonade fresh mint
Pinch of salt

In a mixing bowl, combine all of the ingredients together. Mix well. Refrigerate until chilled

Cranberry Truffles
Cape Cod Cranberry Growers' Association

3/4 Cup Butter
1 Can 14 oz. Sweetened Condensed Milk
3/4 Cup Unsweetened Cocoa
2 Cups Fresh or Frozen Cranberries
1/4 Cup Light Corn Syrup
1/4 Cup Water
Chopped nuts, cocoa powder, confectioners sugar, shredded coconut for toppings 

In a medium saucepan, combine cranberries, corn syrup and water.   Cook stirring until berries are popped and mixture is thickened. Let cool. In a heavy saucepan over medium heat, melt butter, stir in cocoa then condensed milk.    Stir until mixture thickens. Stir in cooled cranberries. Refrigerate 3 to 4 hours or until well chilled. Shape into one inch balls. Roll in toppings. Store in the refrigerator. Yield: 48 one inch truffles

Coffee Cookies -http://www.about.com
1/2 cup softened butter
1/2 cup sugar
1/4 cup packed dark brown sugar
1 egg
11/4 teaspoons vanilla
11/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons coffee syrup divided (see coffee syrup recipe)
3/4 cup coarsely chopped pecans
11/2 cups sifted confectionerís sugar
2 tablespoons milk

1. In a large mixing bowl, cream butter and both sugars until light and fluffy. Beat in the egg and one teaspoon vanilla until light.

2. Sift flour, salt and baking soda. With mixer on low speed, mix in the flour mixture alternating with 4 tablespoons of coffee syrup until well blended. Stir in pecans.

3. Drop heaping teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated 375ƒ oven for 10-12 minutes until lightly browned. Cool on wire racks.

4. In a small bowl, combine confectionerís sugar, remaining º teaspoon vanilla, remaining 2 tablespoons coffee syrup and milk until smooth and consistency of a thick glaze. Spread glaze over the cooled cookies.

Yield: about 3 dozen.

COFFEE SYRUP

1 cup sugar
1 cup extra strength brewed 100% Colombian Coffee
(11/2 cups ground coffee to 16 ounces cold water).

1. Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often.

2. Store syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream.

Yield: 1 cup syrup

Juan's tip: For the best tasting results, always make sure you have 100% Colombian Coffee

Forty-Clove Chicken Filice
Val and Elsie Filice, Gilroy, California
The Complete Garlic Lovers' Cookbook
From Gilroy, Garlic Capital of the World

1 frying chicken, cut in pieces
40 cloves fresh garlic
1/2 cup dry white wine
1/4 cup dry vermouth
1/4 cup olive oil
4 stalks celery, cut in 1-inch pieces
1 teaspoon oregano
2 teaspoons dry basil
6 sprigs minced parsley
Pinch of crushed red
Pepper
1 lemon
Salt and pepper to taste

Place chicken pieces into shallow baking pan, skin side up. Sprinkle all ingredients evenly over top of chicken. Squeeze juice from lemon and pour over top. Cut remaining lemon rind into pieces and arrange throughout chicken. Cover with foil and bake at 375 degrees F. for 40 minutes. Remove foil and bake an additional 15 minutes.

Yield: 4 servings

Emeril's Kugel
http://www.foodtv.com

Recipe Courtesy of Emeril Lagasse

1 pound wide egg noodles
4 tablespoons butter
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
1 cup milk
5 eggs
2 teaspoons pure vanilla extract
1 cup light brown sugar
2 cups pecan pieces
1 teaspoon cinnamon

Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook until tender, about 6 to 8 minutes. Remove and drain. Toss the noodles with the butter. In a large mixing bowl, mix the cottage cheese, sour cream, sugar, milk, eggs, and vanilla. Mix well. Fold in the noodles. Mix well. Pour the mixture into a buttered 9 by 13 - inch pan. In a small mixing bowl, mix the brown sugar, pecan pieces and cinnamon, together. Mix well. Sprinkle the mixture on top of the egg mixture, evenly. Bake for about 1 hour or until the pudding is set. Remove from the oven and cool before serving.

Pumpkin Creme Brulee

Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar

Preheat the oven to 300 degrees.
In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving. Yield: 4 servings - Prep Time: 45 minutes - Cook Time: 3 hours 30 minutes

Sausage Stuffing - Family Recipe

Ingredients
1 lb. of bulk sausage, cooked and fat drained
2 medium onions chopped
4 stalks of celery chopped
2 sticks of butter
2 loaves of unsliced bread, crumbled in 1 inch pieces
salt & pepper to taste
poultry seasoning to taste
1 medium can of chicken broth or 2 cups of apple juice
water

Saute onion and celery in butter until soft. Add bread and mix. Add chicken broth and mix. Add water if needed to make a moist consistency and so that all holds together. Add seasonings to taste. This makes enough stuffing for a large turkey but can be halved for smaller portions. Variations include using sour dough bread. Sometimes I add chopped apple to this recipe - particularly good on pork chops!

Potato and Apple Pancakes with Crème Fraiche
From Washington Apple Association

Ingredients
2 small baking potatoes (about 1/2 pound)
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 Braeburn or Golden Delicious apple, peeled, cored, and grated
1/4 cup finely chopped green onion
2 tablespoons finely chopped fresh parsley leaves
2 teaspoons flour
Vegetable oil for frying
1/2 cup crème fraiche (if unavailable, substitute sourcream)
Method:
Several hours before serving, peel potatoes and slice in half. Place in small saucepan and cover with water; heat to boiling. Cook ten minutes; drain and refrigerate potatoes until cold. In large bowl, beat together egg, salt, and pepper. Add apple, green onion, and parsley. Coarsely grate chilled potatoes; stir into apple mixture with flour. In large skillet, heat 2 tablespoons oil over medium heat. Measuring 1 tablespoon for each pancake, fry potato-apple mixture until golden brown-about 3 minutes each side. (while frying, flatten pancakes slightly with back of fork.) Add more oil to skillet when necessary. Drain pancakes on paper towel. Serve warm with crème fraiche.

Carrot Soup

Ingredients
7 cups of chicken, or vegetable, stock*
4 tablespoons butter
2 lbs. fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks of celery
1 three-inch piece of fresh ginger root, peeled and grated
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground nutmeg
1/2 pint of heavy cream (optional)

1. In a large pot, bring stock to a boil.
2. Chop all vegetables into small pieces (approximately 1/2 inch cubes).
3. In a sauté pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth.
6. Add salt and pepper.
7. To serve, add approximately 1 tablespoon of cream per serving and re-heat. Do not let boil.
8. Serve in warmed bowls.

Shrimp Scampi

6 servings

2 lbs of Large or Jumbo Shrimp; precooked, shelled, deveined, with tails on
1/2 lb Butter, melted
1 Lemon, sliced
1 tsp Dijon mustard
Chopped parsley
1 tsp Worcestershire sauce
4 Cloves garlic, pressed
1/2 tsp Chili powder
2 Tbs White wine
Paprika
Salt
Pepper

1. Combine all above ingredients except Shrimp and set aside.

2. Place Shrimp on jelly roll pan

3. Pour sauce over Shrimp and let stand at least 24 hours in refrigerator.

4. When ready to serve, bake at 350 for 20 minutes, basting often.

5. Place under broiler for a minute or two until tails turn brown.

Chocolate-Coconut Macaroons
Recipe courtesy Wayne Harley Brachman

2 cups unsweetened coconut flakes
2 egg whites
1/2 teaspoon coconut extract
1 cup confectioners' sugar
2 ounces semisweet chocolate

Preheat oven to 350 degrees. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar. Form into balls and line up on nonstick or parchment lined cookie sheet. Bake for 15 minutes and browned on the outside. Let cool. Melt chocolate in double boiler. Drizzle over macaroons with slotted spoon.

Lemon Blueberry Bliss

Ingredients

1 cup white sugar
2 large eggs plus 2 yolks
2/3 cup lemon juice
1 tablespoon lemon peel
1 stick butter, softened
3 cups cooked rice
2/3 cup whipping cream, whipped and divided
1 cup blueberries

Directions

Combine sugar, eggs, egg yolks, lemon juice and lemon peel in 2-quart saucepan. Cook over medium-low heat until thick and creamy (about 8 to 10 minutes), stirring constantly. Remove from heat and stir in butter until melted. Add rice; mix well. Cool. Fold in 1 cup whipped cream. Spoon pudding into individual bowls and top with remaining whipped cream and blueberries. Or alternate layers of blueberries and pudding in parfait glasses and top with whipped cream and blueberries, if desired.

Makes 8 servings.

EXOTIC FRUIT SUSHI

Ingredients
2/3 cup short grain rice
1 1/2 cup water
1 2/3 cup coconut milk
1/3 cup sugar
1 mango, peeled and thinly sliced
1 kiwi fruit, peeled and thinly sliced
2 tbsp. apricot jam, strained
2 cups fresh raspberries
1/4 cup confectioners sugar

Directions
Rinse rice well under cold running water, drain and place in a saucepan with 1 1/4 cups water. Pour in 3/4 cup coconut milk. Cook over very low heat for 25 minutes, stirring often and gradually adding remaining coconut milk, until rice has absorbed all the liquid and is tender. Grease a shallow 7 inch pan, line with plastic wrap. Stir 2 tbsp. sugar into rice mixture and pour it into prepared pan. Cool and chill overnight. Cut rice into 16 small bars, shape into ovals and flatten tops. Place on baking sheet lined with baking parchment. Arrange the sliced fruit on top, using one type of fruit for each piece of sushi. Place remaining sugar in a small pan with the remaining 1/4 cup water. Bring to a boil, then lower heat and simmer until thick and syrupy. Stir in; the jam and cool slightly. To make sauce, puree raspberries with the confectioners sugar in a food processor or blender. Press through a strainer, then divide among four small bowls. Arrange a few of each type of fruit sushi on each plate and spoon a little of the cool apricot syrup over. Serve with the sauce. ~The World Encyclopedia of Fruit

Mango Smoothie

1 Ripe mango; peeled, pitted, chopped, (approx. 1/4 1-1/4 cups)
3/4 c milk; skim, chilled
1/4 c nonfat vanilla yogurt
3/4 ts vanilla extract
3 ice cubes
1 pn salt
fresh mint sprigs

Combine all ingredients except mint in blender. Blend until smooth and creamy. Garnish with mint.

Fresh Tomato-Pineapple Salsa - Tomato.org

Ingredients (makes 24 servings)
9 cups fresh tomatoes, diced
3 cups finely diced pineapple
2 cups sliced green onions
3 whole fresh or canned jalapeno chilies, seeded and chopped finely
1/2 cup chopped fresh cilantro
1/2 cup fresh lemon juice
6 cloves garlic, chopped finely

Directions
Combine all ingredients in mixing bowl. Stir gently until evenly mixed. Serve 1/2 cup salsa per serving with grilled or broiled fish or chicken.

Pineapple Kugel - All Recipes.com
Submitted by: Kevin Ryan

Ingredients

1 (8 ounce) package wide egg noodles
6 eggs
5 tablespoons unsalted butter, melted
1/2 cup white sugar
1 (8 ounce) can crushed pineapple with juice
1 1/4 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 (8 ounce) can pineapple slices, drained
1/4 cup candied cherries (optional)

Directions

Boil noodles in boiling salted water just until softened; do not cook through. Rinse, and drain. Beat the eggs with the melted butter. Mix in sugar, crushed pineapple with juice, vanilla, and cinnamon. Stir in the noodles. Spread into a greased 9 x 13 inch baking pan. Place pineapple rings decoratively over the top. Place a cherry in the center of each ring if desired. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until golden.

TURKEY SAUTEED WITH PEARS & PECANS  Serving Size : 4
1 lb Turkey breast slices
2 tb Olive oil
2 Garlic cloves,finely chopped
1 t Peppercorns,cracked
1/2 ts Salt (opt)
1/3 c Apple juice
2 tb Whipping cream
2 Pears,sliced 1/4" thick
1/2 c Pecan halves,toasted

Heat oil in 12" skillet over medium-high heat until oil sizzles, about 1 minute. Place turkey breast slices and garlic in skillet. Cook about 1-2 minutes on each side or unitl turkey breasts are lightly browned. Sprinkle with peppercorns and salt. Pour in apple juice and cream over slices. Add pears. Cover; cook 1-2 minutes longer or until pears are heated. Sprinkle with toasted pecans. If desired, serve on a bed of hot fluffy rice.

Chicken Avocado Melt

2 Chicken breast halves
1 Avocado; peeled, sliced
1 tb Cornstarch
3/4 c Cheese, monterey jack;
1/2 ts Cumin, ground -shredded
1/2 ts Garlic salt
1/4 c Sour cream; divided
1 Egg; lightly beaten
1/8 c Onion, green, tops only
1/2 tb Water
1/8 Pepper, red bell; chopped
3 tb Cornmeal
Tomatoes, cherry
1 1/2 tb Oil
Parsley sprigs
Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to medium temp.; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese. Bake in 350øF oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with chopped green onion and red pepper.

Potato/Broccoli/Cauliflower Ricotta Pie - http://www.broccoli.com

4-6 Servings

1 9" pie shell, pre-baked
2 cups Broccoli & Cauliflower, blanched and chopped
2 cups Mashed potatoes
1 cup Part-skimmed ricotta
1/2 cup Yogurt (plain) or sour cream
1/2 cup Green onions, sliced
2 large Eggs
1 tsp. Salt
1/4 tsp. Pepper
1/4 cup Parmesan cheese, freshly-grated
1 tsp. Paprika

1. Preheat oven to 350°. Place the pie shell on a lightly greased baking sheet.

2. In a bowl, combine the Mann’s Broccoli & Cauliflower, potatoes, ricotta, yogurt, green onions, eggs, salt and pepper. Stir contents gently until thoroughly mixed. Pour the mixture into the pie shell, smoothing the top and sprinkling it with the Parmesan. Add paprika to taste and for color.

3. Bake in the oven for 60 minutes or until golden brown.

Pesto Vinaigrette - from About.com

1 cup fresh basil leaves
1 clove garlic
1/4 cup pine nuts
2 tbsp. wine vinegar
1/3 cup virgin olive oil
salt and pepper to taste
1 tbsp. grated parmesan cheese (preferably freshly grated)

Combine basil, garlic and pine nuts in food processor and puree. Add wine vinegar and olive oil processing until smooth. Season with salt, pepper and parmesan cheese.

Mussel Stew With Orange Basil Broth

Ingredients

2 teaspoons olive oil 
1 large shallot, minced 
1 jalapeno chile, seeded and minced 
1 small clove garlic, minced 
2/3 cup dry white wine 
2 long strips orange rind removed with a vegetable peeler, minced
2 pounds mussels, beards removed, cleaned
3 tablespoons whipping cream
1 tablespoon tomato paste
3 tablespoons minced fresh basil
2 teaspoons minced fresh rosemary

Instructions
Heat oil in a large nonreactive pot over medium heat. Add shallots, chiles and garlic. Cook, stirring often, 3 to 4 minutes or until softened. Add wine and orange rind and heat to a simmer. Add mussels; cover and boil 4 to 6 minutes or until all mussels have opened. Do not overcook. Remove mussels with a slotted spoon, dividing them among 2 to 3 serving bowls.

Return pan to high heat and boil several minutes to reduce the pan juices. Add cream, tomato paste and herbs, stirring to dissolve tomato paste. Reduce heat to medium and cook 1 to 2 minutes to heat through. Pour over the mussels and serve hot. Makes 2 to 3 servings.

Per serving: 304 calories, 28 grams protein, 14 grams fat, 14 grams carbohydrates. 84 milligrams cholesterol, 696 milligrams sodium, 41 percent calories from fat.

Credits
From: Author unknown
Shared by: Peggy, Home Cooking Guide - www.about.com

Summer Squash Vidalia Onion Quiche

2 cups yellow squash, chopped  (or any summer squash)
1/2 cup vidalia onion, chopped
1 1/2 cups half and half
3 eggs
1 cup grated yellow cheddar
1/2 tsp each dill, onion powder, garlic powder

Saute squash and onion in 1 tablespoon butter until tender, place in prepared quiche shell, 9 x 10 inch shell works best. Grate cheddar and top squash mixture with cheese. Beat eggs, fold in half and half, add spices, pour gently into pie shell. Place in 350 degrees oven for 35 to 45 minutes. Serves 6-8.

A recipe from  Sutherland House Bed & Breakfast Inn  Canandaigua, New York

Grand View Inn Breakfast Cherry Bake - Ron & Sherry Hatt, Grand View Inn, south Lake Leelanau, I

  • 1 package refrigerated crescent rolls
  • 1 1/2 cups ground sausage, cooked
  • 1/2 cup shredded cheddar cheese
  • 1 cup frozen hash brown potatoes
  • 5 eggs
  • 1-1/2 cups milk
  • 1-1/2 cups dried tart cherries
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh herbs (sage, lemon, thyme and/or cilantro)

Line a 12x9x2-inch baking pan with crescent dough. Layer pastry with sausage, cheese and potatoes. Beat eggs and milk. Pour over potatoes. Sprinkle with cherries, Parmesan cheese and herbs.

Bake in a preheated 375-degree oven for 30 to 40 minutes, or until golden and center is firm. Serve hot.

Makes 8 servings.

Dieters Lemon Tarts
Place a thin cookie in the bottom of a cupcake paper; spoon in lemon yogurt cheese; top with slice of fruit. Chill.

Yogurt Cheese
2 (16-ounce) containers fat-free plain yogurt (made without gelatin)
Line a strainer with a double layer of cheesecloth or a coffee filter. Place the strainer over a deep bowl to allow the whey from the yogurt to drip into it. Spoon the yogurt into the strainer. Place the strainer with the bowl in the refrigerator and let the yogurt drain for 14 to 24 hours or until thickened. Discard the whey and transfer the yogurt cheese to a container. Cover and store in the refrigerator.
Makes 1 1/2 cups; 12 servings.

Cucumber, Yogurt, and Spearmint Salad - B's Cucumber Pages
Serves 4 to 6
The mint of choice is spearmint, but any fresh mint will work.

  • 2 cups nonfat yogurt
  • 2 cucumbers
  • 1 or 2 cloves garlic, minced (1 or 2 teaspoons)
  • Salt
  • Freshly ground black pepper
  • 1/3 cup chopped fresh mint (preferably spearmint)
  • 1/3 cup chopped flat-leaf parsley
  • 1/2 tsp sugar (optional)
  • 2 tsp extra-virgin olive oil
  • pita bread

Drain the yogurt in a yogurt funnel or cheesecloth-lined colander for 1 hour. Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. Cut the cucumbers in 1/4-inch dice. Mash the garlic and salt to a paste in a mixing bowl.

Stir the drained yogurt into the garlic paste. Add the cucumbers, pepper, mint, parsley, and sugar, and toss to mix. Correct the seasoning, adding salt and pepper to taste. Just before serving, drizzle the salad with olive oil. Tear off pieces of pita bread and use them to scoop us the salad.

147 Calories per serving, 10 G Protein, 5 G Fat, 16 G Carbohydrate, 107 MG Sodium, 12 MG Cholesterol.

WILD MUSHROOM AND PARSLEY SAUTE

Recipe Courtesy of  Michelle Urvater - Foodtv

2 tablespoons butter
Garlic clove, minced
1 tablespoon white wine vinegar
10 ounce package mushrooms, wiped clean trimmed and thinly sliced
4 ounces wild mushrooms, trimmed and thinly sliced
2 cups (packed) curly parsley leaves, stemmed and finely minced
Salt and pepper

Heat butter in a large skillet. When foaming subsides, add the garlic, mushrooms and saute for a minute or until mushrooms are coated with butter. Add a tablespoonful or so of white wine vinegar + 1 tablespoon of water. Cover and simmer for 4 minutes or until mushrooms are tender.

Uncover the skillet and evaporate the liquid. Stir in the parsley, cover and simmer until the parsley has wilted; season well to taste with salt and pepper.

Peach Crêpes- Renee Kelleher from http://www.about.com
serves 6 - 8

crêpes:

1/2 C all purpose flour
1 egg
3 Tbsp. Amaretto flavored Coffee Mate (liquid, not powder)
about 1/3 C skim milk or enough to make a good batter
dash nutmeg
1 tsp. vanilla extract

Put the flour into a mixing bowl. Make a well in the center of the flour and add the egg. Whisk. Add the Coffee Mate and the skim milk. Continue to whisk until the batter is smooth, then whisk in the nutmeg and vanilla. Cover the batter and set it aside for 30 minutes.

Melt a dab of butter in a small skillet or crêpe pan. Spoon in a few Tbsp. of batter, just enough to cover the bottom of the pan. Tilt the pan to spread the batter evenly. Cook the crepe until the edge is firm and begins to separate from the bottom. Flip the crepe with a spatula and cook on the other side, until golden brown. Remove the crepe to a sheet of waxed paper. Cook the rest of the crêpes the same way, stacking the cooked crepes on the waxed paper.

filling:

2 C orange juice
8 peaches, peeled sliced
1 tsp. honey
1 tsp. cinnamon

Mix the orange juice, peaches and honey in a sauce pan. Cook for about 10 minutes, until the liquid thickens.

Into each crêpe place about 1/3 cup of peach slices on the bottom half of each and flip the top half over. Spoon a tablespoon of the peach syrup over each and dust with cinnamon.

AVOCADO GRAPEFRUIT SALAD WITH SOUR CREAM-HONEY DRESSING - Foodtv

c.1996, M.S. Milliken & S. Feniger, all rights reserved

3 pink grapefruits, chilled
3 ripe medium avocados, halved, seeded, and peeled
3/4 cup sour cream
Juice of 2 large limes
3 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
Mint leaves for garnish

Slice ends off grapefruits and stand upright on a counter. Cut away skin and membrane, exposing fruit. Working over a bowl to catch the juice, separate sections by slicing with a serrated knife between membranes. Remove and discard the seeds. Slice avocado halves lengthwise in 1/2-inch slices. Arrange alternating grapefruit sections and avocados slices on 6 salad plates.

Whisk together sour cream, lime juice, honey, salt, and pepper in a small bowl. Just before serving, spoon about 2 tablespoons dressing in a stripe over each salad. Garnish with mint leaves and serve

Variations: Toss chunks of avocado and supremes of grapefruit with salt, pepper, and olive oil.

Melon Blast - Makes approximately 1 3/4 cups juice - From Vegetarian ABOUT

  • 1 honeydew melon, peeled and seeded
  • 4 kiwis, peeled
  • 3/4 cup squeezed lime juice (about 8 limes)
  • 1 cup base syrup (see below)
  • 1 1/2 cups cold water

Place honeydew melon in juice extractor, process. Place kiwi in food processor, process. Yields approximately 1 1/2 cups puree. Place melon juice and kiwi puree in large pitcher. Add lime juice, base syrup and water. Stir until combined. Pour over ice and serve.

Base Syrup

  • 2 cups sugar
  • 4 cups water

Fill medium size bowl with ice. In large saucepan, combine sugar and water and bring to a boil. Cook until the sugar completely dissolves, about 10 minutes. Transfer syrup to a bowl and set the bowl in the bowl of ice. Let stand, stirring occasionally until chilled. Store in refrigerator in airtight container for up to 2 months.

STILTON™ and Walnut Quesadillas with Apple Fig Salsa

Ingredients
3/4 c. crumbled Stilton (Blue Cheese)
1/2 c. California walnuts, toasted and chopped
1/2 large Golden Delicious apple, peeled and cut into 1/4 inch dice
1/2 cup dried figs
1 tbsp. fresh lemon juice
four 6 - 7 inch flour tortillas
2 tbsp. vegetable oil

Method
Preheat oven to 500° F. In a bowl stir together apple, figs, and lemon juice. Put 2 tortillas on a baking sheet and brush with some oil. Turn tortillas over. Sprinkle tortillas with walnuts and Stilton and cover with remaining 2 tortillas, pressing gently. Brush tops with remaining oil and bake in middle of oven until golden, 8 to 10 minutes.
Cut into wedges and top each wedge with a spoonful of the salsa.

Serves 4 - Recipe by Chef Sarah Moulton, Gourmet magazine

Sausage Stuffing- http://www.maroni.com/recipe.html
1 1/2 lbs. Sweet Italian Sausage (bulk)
1 cup chopped mushrooms
1 cup chopped red onion
1 cup chopped apples
1/4 cup orange peel
2 cloves minced garlic
2 cups chopped celery
2 loaves sourdough sliced sandwich bread, cut into small cubes and toasted well
1/2 cup toasted crushed pecans
1/4 cup raisins plumped in 1/4 cup sherry
2 bunches chopped parsley, thyme, rosemary, salt, pepper
4 cups chicken stock with some turkey, suck or goose drippings
sherry
melted butter, about 1/2 lb.

Sauté sausage in pan. Add mushrooms, onion, apples. orange peel, garlic and celery and continue cooking 3 minutes. In large bowl combine toasted bread cubes, pecans, raisins, parsley and herbs. Drizzle chicken stock over mixture and toss lightly to moisten. Add sautéed ingredients and half of the melted butter. Toss again. Then add salt, pepper and herbs to taste. Sprinkle with sherry and place in baking dish. Do not pack down. Drizzle remaining melted butter over stuffing. Bake at 350° until golden brown and crusty. Note: before baking, stuffing should be moist but not mushy. Serves 8.

Jan's Veal Marsala

3/4lb veal cutlets, pounded thin
flour
olive oil for frying
3 garlic cloves, crushed
1/2 cup ham, julienne
1 cup fresh mushrooms, sliced
1/2 cup chopped fresh parsley
1 cup chicken broth
1/2 -1 cup marsala wine
salt & pepper to taste
juice of 1/2 lemon

Dip veal cutlets in flour and fry in small amount of olive oil for 1 minute on each side. Set aside and keep warm. In same skillet, saute mushrooms until cooked. Add rest of ingredients and reduce liquid to 1/2. Add veal and cook for 3 minutes. Serves 4

Carrot Nut Cake
1 C. butter (at room temperature)
1 1/2 C. sugar
1/2 C. packed brown sugar
1/2 tsp. cinnamon
1 lemon rind, grated
1/4 tsp. nutmeg
4 eggs (at room temperature)
3 C. sifted flour
3 tsp. baking powder (** or 1 1/2 tsp. + 1 T water if altitude > 5000 ft)
1/2 tsp. salt
1/2 C. fresh orange juice (at room temperature)
2 C. finely grated carrots (at room temperature)
1/2 C. finely chopped walnuts or pecans
1 tsp. vanilla

In a large mixing bowl, cream together butter, sugar, and brown sugar until mixture is light and fluffy. Add the cinnamon, lemon rind, and nutmeg. Beat in the eggs, 1 at a time. Into a large bowl, sift together flour, baking powder, and salt. Add the flour mixture alternately with the orange juice, beginning and ending with the flour mixture. Stir in the carrots nuts and vanilla. Pour the batter into a greased and floured 9"x12" pan (or 10" tube pan) and bake at 350 degreesF for 45-60 minutes or until the cake tests done. Let the cake cool and ice with Cream Cheese Icing. Serves 14-16.

Cream Cheese Icing
4 oz. cream cheese (at room temperature)
1/2 C. butter (at room temperature)
2 1/2 C. sifted confectioners sugar
1/2 tsp. vanilla

In a bowl, cream together the cream and butter. Slowly add the confectioners sugar and vanilla and blend until the mixture is smooth. Spread icing on a cooled cake.

Originally from: La Bonne Cuisine: Cooking New Orleans Style, The Women of All Saints' Episcopal Church River Ridge, Louisana

TWO-BEAN CHILI WITH VEGETABLES

3 tablespoons butter
2 large onions, chopped
4 garlic cloves, chopped
2 pounds ground beef
2 1/2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1 28-ounce can crushed tomatoes
1 14 1/2-ounce can beef broth
2 medium white potatoes, peeled, diced
2 large carrots, peeled, diced
1 bell pepper, diced
3/4 cup chili sauce
1 15 1/4-ounce can kidney beans, drained
1 15-ounce can pinto beans, drained

Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and sauté until almost golden, about 8 minutes. Add beef and cook until brown, breaking beef up with fork, about 10 minutes. Stir in chili powder, cumin and cayenne and continue cooking 3 minutes. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes. Serves 6. Bon Appétit, December 1991, Sharon Borchers: Camp Verde, Arizona.

Slow Cooker Chicken Cacciatore - AllRecipes.com
6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garli

 

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Serve!

ESPRESSO KAHLUA BROWNIES - Gourmet - December 1996

1 stick (1/2 cup) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
3 tablespoons instant espresso powder
2 tablespoons Kahlúa or other coffee-flavored liqueur
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
25 espresso coffee beans

Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.

In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.

Spread batter evenly in pan and arrange coffee beans in 5 rows of
5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

Apricot-Almond Tea Bread

Ingredients
1 package (6 ounces) dried apricots, coarsely chopped
3/4 cup orange juice
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter or margarine, melted
1/2 cup milk
1 egg
1 cup slivered or whole natural almonds, toasted *
and coarsely chopped.

Heat oven to 350 degrees. Grease and flour 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. In small saucepan bring apricots and juice just to boiling. Pour into large bowl; cool to lukewarm. Add remaining ingredients except almonds. Mix just to blend thoroughly. Gently mix in almonds. Turn into pan; level top. Bake in center of oven about 1 hour, 15 minutes, until pick inserted into center comes out clean. Cool in pan 10 minutes. Turn out of pan onto rack to cool. While still slightly warm, wrap securely in plastic wrap or aluminum foil. Slice to serve. Flavor is best if bread is allowed to stand 24 hours before serving.

Servings: 16 (1/2) slices

Notes
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

Chiles Rellenos Casserole - Cooking Light

1/2 pound ground turkey
1 cup chopped onion
1-3/4 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) can fat-free refried beans
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
1 cup (4 ounces) preshredded colby-Jack cheese, divided
1 cup frozen whole-kernel corn, thawed and drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1-1/3 cups fat-free milk
1/8 teaspoon hot sauce
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
Red onion slices (optional)
Chopped cilantro (optional)

1. Preheat oven to 350 degrees.

2. Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside.

3. Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.

4. Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs, and egg whites, stirring with a whisk until blended. Pour over casserole. Bake at 350 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired. Yield: 6 servings.

Note: Two (4.5-ounce) cans chopped green chiles can be substituted for whole chiles, if desired.

CALORIES 335 (24% from fat); FAT 9g (sat 4.5g, mono 2.7g, poly 1.6g); PROTEIN 26.9g; CARB 37.7g; FIBER 5.5g; CHOL 112mg; IRON 3.8mg; SODIUM 825mg; CALC 280mg

Sweetheart Tart

2 sweet onions, peeled and chopped
3 tablespoons butter
1/4 pound deli-sliced Canadian bacon, chopped
1-1/2 tablespoons flour
3 eggs
2/3 cup half & half
1 teaspoon salt
1/8 teaspoon white pepper
Pinch of nutmeg
About 3/4 cup grated Swiss cheese (3 ounces)
A 9-inch partially cooked pastry shell (recipe follows)

Sauté the onions in a heavy skillet with the butter over medium heat, stirring occasionally until they are tender, about 10 minutes. Stir in the Canadian bacon and sauté for about 3 minutes more, just to mingle the flavors. Sprinkle with the flour, mix well, and continue to cook slowly for another 3 minutes or so. Remove from heat and allow to cool. Whisk together the eggs and cream in a bowl. Blend in the salt, pepper and nutmeg.

Arrange the onions in the bottom of the pastry shell, then sprinkle on the bacon pieces. Pour the egg custard over the onions and sprinkle on the cheese. Bake in the upper third of a preheated 375 degree oven for 25 to 30 minutes, or until the quiche has puffed and browned.

Adapted from Mastering The Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck.

Best Stuffed Clams

12 fresh quahog or cherrystone clams
1 (6 ounce) package cheese croutons, crushed
1 (6 ounce) can crab meat, drained and cleaned
1 large onion chopped
1/2 stick butter or margarine
1 (14-1/2 once) can of stewed tomatoes, chopped
Salt & pepper to taste
Baking sheet

Clean clams thoroughly. Steam clams in a small amount of water until shells open and clams are cooked (10-15 minutes). Remove clam meat and chop into small pieces. Place clam shells on baking sheet.

Melt margarine in skillet. Add onion and saute until soft. Add rest of ingredients and mix well. Bake in a 350 degree oven for 20 minutes until piping hot.

Cream Puff Dessert - From Keepsake Quilting Cookbook

1 cup water
1/2 cup (1stick) margarine
1 cup flour
4 eggs
1 (6-ounce) package of vanilla instant pudding mix
3 cups milk
8 ounces cream cheese, softened
8 ounces whipped topping
Chocolate Syrup

Combine the water and margarine in a medium saucepan. Bring to a boil and add the flour all at once, mixning vigorously after each addition until completely blended. Spread over the bottom of a lightly greased 9 x 13 inch baking pan. Bake at 400 degress for 30   minuyes. Let until completely cooled.

Prepare the pudding mix with the milk in a large mixing bowl according to package directions. Add the cream cheese and beat until blended. Spread the mixture over the baked crust. Spread the whipped topping over the pudding layer and drizzle chocolate syrup over the top. Chill until serving time. Yields 12-15 servings.

Waldorf Sweet Potato Salad - NC Sweet Potato Commission
Salad

  • 1/3 cup Walnuts
  • 3 cups Raw SweetPotato peeled and grated
  • 1 medium Red Apple, unpeeled, cored and coarsely chopped
  • 1/2 cup Chopped Celery
  • 1/2 cup Red Seedless Grapes, cut in half
  • 1/3 cup Crumbled blue cheese, (Optional)
  • Red Leaf Lettuce Leaves , for serving,(optional)

Dressing

  • 2 Tbsp. Vegetable Oil
  • 3 Tbsp. Apple Juice
  • 1 Tbsp. + 1 tsp. White Wine Vinegar
  • 1 tsp. Sugar
  • 1/2 tsp. Salt

Toast walnuts in an oven or toaster oven at 350 degrees F until golden, about 10 minutes. Cool. Place all salad ingredients in a bowl.

To make dressing, whisk all ingredients to blend. Pour over salad and toss well. If desired, serve on red leaf lettuce leaves.
Makes 6 servings.

Cheesy Ham and Macaroni - http://www.otherwhitemeat.com

1 whole 1.8 oz package White Sauce Mix
2 cup Milk
1/2 cup grated Parmesan cheese
1/2 cup cubed American Cheese
1/8 teaspoon ground Pepper
7 ounce Macaroni
1 1/2 cup fully-cooked Ham
1 cup frozen green peas

Thaw the frozen peas. In a large saucepan stir together white sauce mix and milk.* Following package directions, cook until thickened. Stir in cheese and pepper. Add macaroni, ham and peas and cook, stirring until heated through. Serve hot. *If you want to make a white sauce from scratch, melt 3 tablespoons butter in a saucepan. Stir in 1/4 cup flour and cook until mixture bubbles. Stir in 2 cups milk and cook, stirring until thickened.

Calories 327 calories
Protein 22 grams
Fat 10 grams
Sodium 1158 milligrams
Cholesterol 35 milligrams

French Fried Artichokes - Oceanmist

1/2 cup each flour and buttermilk baking mix
1 teaspoon each salt and baking powder
1/2 teaspoon garlic powder
1/4 cup minced onion
1 tablespoon chopped parsley
12 to 15 green globe baby artichokes, trimmed and halved
Vegetable oil for frying
Salt

In a small bowl beat egg and milk well. Beat in flour, baking mix, salt, baking powder, and garlic powder until well blended. Stir in onion and parsley. Dip artichoke pieces to thinly coat (if batter is too thin add more flour).

Heat oil to 350 degrees. Depth should be about 2 inches. Fry artichokes, a few at a time, about 6 to 8 minutes or until golden brown. Remove with slotted spoon and drain on paper towels. Sprinkle with salt.

Oatmeal Apricot Cookies - Taken from the Quaker® Oats box and enhanced!

1 cup (2 sticks) margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teas. vanilla
1-1/2 cups all purpose flour
1 teas. baking soda
1 teas. cinnamon
1/2 teas salt (optional)
3 cups Quaker® Oats (Old Fashioned or quick, uncooked)
1 cup dried apricots, chopped small

Boil apricots in a small amount of water for 5 minutes, drain and chop.
Heat oven to 350 degreesF. Beat together margarine and sufgars until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt, mix well. Stir in oats and apricots, mix well. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet and remove to cooling rack. Makes 4 dozen.


Dark Chocolate Cake

Ingredients

2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans.In medium bowl pour boiling water over cocoa and whisk until smooth. Let mixture cool. Sift flour, baking soda, baking powder, and salt. Set aside.

In large bowl cream butter or margarine and sugar together until light and fluffy. Beat in eggs one at time and beat mixture until light colored. Stir in the vanilla. Add the flour mixture to the egg mixture in three parts alternately with the cocoa mixture in two parts beginning and ending with flour. Spread batter evenly between the 3 prepared pans.

Bake at 350 degrees F (175 degrees F) for 25 to 30 minutes. Let cake cool and then frost.

 

Cod and Crab Cakes with Roasted Pepper Coulis
FoodandWine.com

    Coulis
    2 medium red bell peppers, cut into 2-inch pieces
    2 garlic cloves, peeled
    1/2 small red onion, coarsely chopped
    1 small jalapeño, seeded and coarsely chopped
    1 tablespoon extra-virgin olive oil
    1 teaspoon red wine vinegar
    1 tablespoon finely chopped fresh flat-leaf parsley
    1 teaspoon kosher salt

    Cod and Crab Cakes
    1 pound skinless cod fillets
    Salt and freshly ground pepper
    1/2 pound lump crabmeat, picked over
    1 1/2 cups fresh bread crumbs
    2 tablespoons minced red bell pepper
    2 tablespoons minced celery
    2 tablespoons minced scallions
    2 tablespoons fresh lemon juice
    1 tablespoon Dijon mustard
    3 tablespoons finely chopped fresh flat-leaf parsley
    1 cup plain dry bread crumbs
    1/4 cup plus 2 tablespoons olive oil
    Lemon wedges, for serving

MAKE AHEAD:
The cod and crab cakes and coulis can be refrigerated separately for up to 8 hours.

1. Make the coulis: Preheat the oven to 400°. Combine all of the ingredients in a medium nonreactive roasting pan and cover tightly with foil. Bake for about 40 minutes, or until the vegetables are tender. Transfer the vegetables and any accumulated juices to a blender or food processor and puree the vegetable mixture until smooth. Leave the oven on.

2. Meanwhile, make the cod and crab cakes: Season the cod fillets with salt and pepper and arrange them on a lightly oiled nonstick baking sheet. Bake for about 10 minutes, or until the flesh flakes easily. Let cool.

3. Flake the cod into a large bowl and add the crabmeat, fresh bread crumbs, red bell pepper, celery, scallions, lemon juice, mustard and 2 tablespoons of the parsley. Season with salt and pepper.

4. On a plate, toss the dry bread crumbs with the remaining 1 tablespoon of parsley and season with salt and pepper. Divide the cod and crab mixture into 12 parts and shape each into a 1-inch-thick cake. Coat each cake well with the seasoned bread crumbs.

5. Rewarm the coulis in a nonreactive saucepan. Heat 2 tablespoons of the olive oil in a large nonstick skillet. Add 4 of the cod and crab cakes and cook over moderately high heat until golden and crisp on the bottom, about 3 minutes. Gently turn the cakes and cook until golden on the other side, 2 to 3 minutes longer. Transfer to a platter and keep warm in a low oven. Fry the remaining cakes in 2 more batches, using 2 tablespoons of oil for each batch.

6. Spoon the red pepper coulis onto 6 large plates. Set 2 cod and crab cakes on each plate and serve with lemon wedges.

Orange-Rosemary Vinaigrette
Nicole Routhier's Fruit Cookbook (Workman Publishing)

1/4 cup mild olive oil
2 tablespoons chicken broth, preferably homemade
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 cup thawed frozen orange juice concentrate
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 tablespoon minced fresh rosemary leaves

Whisk all the ingredients together in a small bowl, and set aside. Cover and refrigerate until needed. Can be doubled.

Yield: about 1 cup 

"Wind in the Pines" Chicken - http://www.amacord.com/tea/

The sound of water gently boiling in a kettle sounds like wind blowing through pine trees, an image loved by tea enthusiasts. The name for this baked chicken dish comes from the sesame seeds scattered on top as though blown from a breeze. To serve, stack the chicken squares on platters or skewer them with a pickled cucumber and a shrimp dumpling.

1 pound ground chicken or turkey
3 tablespoons sake
1 egg plus 2 egg yolks, beaten
1/4 teaspoon salt
2 tablespoons sugar
3 tablespoons soy sauce
1 teaspoon fresh ginger juice
1 egg yolk for the topping, beaten
2 teaspoons white sesame seeds, lightly toasted

Put half the ground chicken in a skillet with sake and cook, stirring, over medium heat for about 3 minutes, until the chicken is white. Drain in a colander, and set aside to cool.

Preheat the oven to 350 degrees. Oil and 8-inch square baking pan with a removable bottom, or line a regular 8-inch square pan with foil, allowing it to extend over two sides.

Mix the rest of the chicken with the egg, yolks, sugar, salt, soy sauce, and ginger juice. Add the cooked chicken and mix well. Spread the chicken mixture evenly in the prepared pan. Bake for 30 minutes, until the chicken is firm in the center.

Remove the chicken from the oven, and immediately brush the top with the beaten egg yolk. The egg will cook and form a glaze. Scatter the sesame seeds over the glaze. When the chicken is cool enough to handle, remove it from the pan, and cut into 1-inch squares. Serve hot or at room temperature

Rice Balls - SOAR

2 cup Long grain rice
1/4 cup Tomato sauce
4 cup Water
1/4 pound Diced mozzarella
1/2 pound Chopped meat
3 Eggs
1/2 Medium onion -- chopped
Tomato sauce for color
Salt & pepper to taste
3 tablespoon Grated cheese
Garlic powder to taste
1/4 cup Peas
parsley

Wash and drain rice. Boil water in saucepan over high heat. Add the drained rice and bring to a boil. Stir once, reduce heat to low, cover and simmer until the liquid is absorbed and the rice is al dente and slightly sticky, about 17 minutes. Remove from heat and cool to room temperature. Heat oil in a large saute pan over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add the chopped meat and seasoning and saute until the meat just loses its raw color, about 5 minutes longer. Add the tomato sauce and peas and cook until the liquid evaporates and the peas are just tender, about 10 minutes longer for fresh peas, or about 5 minutes for thawed. In a mixing bowl, beat 2 of the eggs. Add the cooled rice and the grated cheese and seasonings. Scoop about 3 Tbl of the rice mixture into the palm of one hand (wet hands first) and press it out to form and even round. Place about 1/2 Tbl of the meat mixture and one small chunk mozzarella in the center of the patty, then gently close your hand to encase the filling in the rice. Use both hands to roll the stuffed rice into a ball. Continue making balls until all ingredients are used. Beat the remaining 1-2 eggs in a small bowl and pour the bread crumbs into a small bowl. Roll each rice ball in the egg to coat completely, then roll in the bread crumbs to cover well. Set aside until all balls are coated. Pour oil in a deep fryer or saucepan to a depth of 4 inches. Heat to 360F. Carefully drop the rice balls, a few at a time, into oil and fry, turning frequently, until golden brown all around, about 5 minutes. With a slotted utensil, transfer to paper toweling to drain. If desired, place in a low oven to keep warm until all are cooked. Serve warm.

Pumpkin Cheesecake With Gingerbread Crust
http://wuarchive.wustl.edu/usenet/rec.food.recipes/recipes/ovo-lacto/pumpkin-cheesecake

Gingerbread Crust:
1/4 cup honey
2/3 cup sugar
2 Tbs butter
2 Tbs lemon juice
1 tsp grated lemon peel
2-1/4 cup all purpose flour
1 Tbs baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp cardamom
1 egg yolk

Filling:
4 eggs separated
1 lb cream cheese
1 cup light cream
1 cup pumpkin puree
3/4 cup sugar
3 Tbs flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg

Topping:
1 cup sour cream
3 Tbs brown sugar
1/2 tsp vanilla
1/4 cup chopped pecans

Preheat oven to 325 F. To prepare crust, bring honey, sugar and butter to a boil in a heavy saucepan. Remove from heat and stir in lemon juice and peel. Cool to lukewarm. Sift together flour, baking powder and spices. Add half the flour mixture to honey mixture and stir to combine well. Stir in egg yolk, then remaining flour mixture. With floured hands, knead dough until smooth; pat evenly onto the bottom and half an inch up the sides of a 9-inch springform pan. Prick the bottom with a fork and bake for 10 minutes. Allow to cool before filling. For the filling, beat egg yolks until thick and lemon-colored (about 5 minutes at high speed). In another bowl, whip cream cheese until light and fluffy. Stir in cream pumpkin, sugar, egg yolk, flour, vanilla, cinnamon, ginger, and nutmeg. Beat the egg whites until stiff and fold them into the pumpkin mixture. Pour into prepared crust and bake at 325 F for 1 hour. Remove from oven, increase oven temperature to 450 F and prepare topping. Combine sour cream, brown sugar and vanilla and spread evenly on top of cheesecake. Sprinkle pecans and return to oven for 5 minutes. Turn off oven and allow cheesecake to cool with the door propped open. Chill. Taken from Homemaker Magazine (Canada).

Parmesan Biscotti - Ellen's Kitchen

2 eggs
2 tablespoons spicy mustard
1/4 teaspoon red pepper
1 tsp basil or Italian spice
1/4 cup olive or corn oil
2 ounces grated Romano
2 ounces shredded Parmesan
1package Jiffy cornbread mix
1/3 cup flour

Preheat oven to 375 F. Grease a large baking sheet and set aside. Thoroughly stir together cornbread mix, flour, cheese and spices. In large bowl, combineoil and eggs and beat until light and fluffy. Beat in half the dry ingredients. Stir in remaining dry ingreients with wooden spoon. Divide dough in half. Shape each half into a smooth, evenly shaped log, about 12 inches long.(place in wax paper and roll back and forth to make it easy). Unroll onto baking sheet, spacing them as far apart as possible. Press down logs to flatten slightly . Place in the center of the oven and bake for 25 minutes or until lightly browned. Remove from oven and let cool, then cut logs into 1/2 inch slices,using a sharp knife. Lay slices flat on baking sheet, return to oven and toast 5-7 minutes. Turn slices over and bake 4-5 minutes longer on second side.(the longer the baking time, the crisper the biscotti) Remove from oven onto wire racks to cool. Store in airtight container for up to 2 weeks

Apple Potato Pancakes - from FoodTV
4 medium sized potatoes
2 Granny Smith apples
1 red onion
1/4 cup flour
1 egg, beaten
Salt
Pepper
3 tablespoons oil

Peel potatoes. Core and peel apples. In a medium bowl, grate potatoes, apples and onion. Mix together. Add flour, egg and salt and pepper. In a saute pan heat oil. Form mixture into hamburger sized patties and add to hot oil in pan. Flip when edges appear golden brown. Cook other side for about 2 minutes or until brown and drain on paper towels.

Yield: 3 servings

Jan's Salacious Salsa

4 large beefy, ripe tomatoes
4 cloves fresh garlic
1 green pepper
1 medium onion
1/2 cup fresh cilantro
juice of one lime
1 teas. sugar
salt & pepper to taste
1 teas. chili powder
jalapeno peppers (optional)

Peel tomatoes (best way is to drop in boiling water for 1 minute). Chop tomatoes. Place in bowl. Chop green pepper and onion into small chop. Chop garlic (do not crush). Add to tomatoes and mix well. Coarsely chop cilantro and add to mixture. Add lime juice and sugar. Season with chili powder and salt & pepper. Mix well and chill. For a hotter taste add jalapeno peppers to taste.

APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING

Diner Desserts (Chronicle Books, 2000) by Tish Boyle, Photographs by Clark Irey - from FoodTV

Pecan Topping
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup pecan halves

Fruit Filling
2 1/2 pounds Golden Delicious apples (6 or 7 medium apples), peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons applejack
3 tablespoons unsalted butter, cut into 1/4-inch cubes
1 1/2 cups fresh or frozen raspberries (not in syrup)

1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.

2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.

3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.

4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.

Yield: 8 servings

CORN CAKES
Recipe courtesy Betsy Leve -FoodTV

3 ears corn grilled, kernels removed (4 cups)
4 eggs
2 scallions, chopped
1/4 cup chopped fresh basil
1 teaspoon chopped fresh rosemary
1/2 cup chopped cilantro
1/2 teaspoon red pepper flakes
1 1/2 cups cornmeal
Salt and pepper to taste
4 egg whites
Canola oil

Grill corn, turning frequently until marked lightly (about 6 to 8 minutes total). When corn is cool, cut kernels from the cob. In a food processor, combine eggs, 1/2 the corn, scallions, basil, rosemary, cilantro and red pepper flakes. Pour into a bowl and add the rest of the grilled corn kernels, cornmeal, salt and pepper. Fold in the egg whites. In a large non-stick frying pan heat 1 tablespoon of canola oil over medium heat. Spoon in corn batter for size of corn cake desired (1 tablespoon for an appetizer base or 1/4 cup for dinner size). Fry until golden brown (for about 2 minutes per side). Add more oil and continue.

Fresh Tomato-Basil Pasta Sauce

5-6 Roma (plum, Italian) tomatoes
1/2 cup fresh basil
1/2 teaspoon salt
1-3 cloves garlic, to taste

Core the tomatoes; place in blender or Cuisinart with basil and salt. Blend until combined. Pour over fresh cooked pasta. You can add parmesan cheese if desired.

Baked Eggplant, Basil & Mozzarella Rolls

Ingredients:
2 eggplants, sliced thinly lengthwise
5 tbsp olive oil
1 garlic clove, crushed
4 tbsp pesto
1-1/2 cup mozzarella, grated
basil leaves, torn into pieces
salt and pepper
fresh basil leaves to garnish

Sprinkle the eggplant slices liberally with salt and leave for 10-15 minutes to extract the bitter juices. Turn the slices over and repeat. Rinse well with cold water and drain on paper towels

Heat the olive oil in a large skillet and add the garlic. Fry the eggplant slices lightly on both sides, a few at a time. Drain them on paper towels

Spread the pesto onto one side of the eggplant slices. Top with the grated Mozzarella and sprinkle with the torn basil leaves. Season with a little salt and pepper. Roll up the slices and secure with wooden toothpicks

Arrange the eggplant rolls in a greased ovenproof baking dish. Place in a preheated oven, 350 degrees F and bake for 8-10 minutes

Transfer the rolls to a warm serving plate. Scatter with fresh basil leaves and serve at once.

Spinach-Cheese Pastries
(Spanakopetes)
  - Global Gourmet

Pastry Dough:

    1/2 pound soft cream cheese
    1 cup soft butter
    2 cups sifted flour

With a fork, combine cream cheese and butter. Cut in the flour. Work with hands until dough forms a ball. Place in waxed paper and chill overnight. Roll out dough 1/3" thick with floured rolling pin on a generously floured surface. Cut in rounds with 1-1/2 to 2" cutter.

Filling:

    1 onion, finely chopped
    3 tablespoons olive oil
    1 package frozen chopped spinach,
       thawed and well drained
    1 teaspoon salt
    1/4 pound feta cheese, crumbled
    4 ounces ricotta cheese
    1 egg, beaten

Saute onion in olive oil until softened. Add spinach and salt. Cook over low heat until tender. Mix cheese together and stir in egg. Add spinach-onion mixture and mix well. Place a little spinach filling on each round and fold over. Moisten edge so it will hold together. Flute edge with a fork and prick center. Place pastries on cookie sheet and bake in a 425 degree oven for 15 minutes. Serve warm.

Old Fashioned Blueberry Muffins
from The Wild Blueberry Association

1 lb. 2 oz. (4 1/2 cups) all-purpose flour
1 1/4 oz. (3 Tbsp.) baking powder
1/2 tsp. salt
6 oz. (3/4 cup) brown sugar
6 oz. (3/4 cup) granulated sugar
2 1/4 cups low-fat buttermilk

12 oz. (1 1/2 cups) egg substitute
1/2 cup canola oil
1 1/2 lbs. (1 qt.) Wild Blueberries
3 Tbsp. granulated sugar
1 1/2 tsp. ground cinnamon

In bowl combine flour, baking powder and salt; reserve. In separate bowl whisk together sugars, buttermilk, egg substitute and oil. Add to flour mixture and mix just to blend. Fold in Wild Blueberries. Combine sugar and cinnamon. Scoop 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and sprinkle each muffin with sugar/cinnamon mixture. Bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch. Serve warm.

Yield: Approximately 36 muffins Calories per muffin: 144 Calories from fat: 30

Maple-Cheddar Popovers
Yankee Magazine's Bed & Breakfast and Inn Directory

  • 2 cups all-purpose flour
  • pinch of salt
  • 2 tablespoons chopped fresh rosemary or 2 teaspoons dry rosemary
  • 1/2 cup maple syrup
  • 2 cups low-fat milk
  • 4 eggs, whisked well
  • 1/2 cup shredded extra-sharp cheddar cheese (Shelburne Farms, if available)

Combine flour, salt, and rosemary. Whisk together maple syrup and milk. Alternately add flour and milk to whisked eggs. Let rest in refrigerator for 20 minutes. Preheat oven to 400°F. Lightly oil popover or muffin tins and place briefly in preheated oven. Remove hot tins from oven, fill two-thirds of each cup with batter, and top with shredded cheese. Bake for 20 to 30 minutes until golden brown. Serve immediately. Serves 8. Shelburne Farms, Shelburne, Vermont

FRESH SPINACH SALAD WITH TEARDROP TOMATOES AND GOAT’S CHEESE
Recipe courtesy of Emeril Lagasse, 1999 - FoodTV

10 ounces fresh baby spinach, cleaned and stemmed
1 pint of yellow Teardrop tomatoes, cleaned and stemmed
1 pint of red Teardrop tomatoes, cleaned and stemmed
1/2 cup julienne red onions
Drizzle extra virgin olive oil
Drizzle balsamic vinegar
Salt
Freshly ground black pepper
8 ounces goat cheese, crumbled

In a large salad bowl, combine the spinach, tomatoes, and onions. Mix well. Add the oil and vinegar, to taste. Season with salt and pepper. To serve, mound the greens in the center of each serving plate. Crumble the cheese over the salad and serve. Yield: 4 servings

White Bean and Rosemary Spread with Slices of Sourdough Bread
From Gardenguides.com

2 (16-ounce) cans cannellini or great northern beans, rinsed and drained
2 cloves garlic, chopped (1 teaspoon)
1/4 cup extra virgin olive oil
Juice and zest of 1 lemon
2 teaspoons chopped fresh rosemary leaves
1/2 cup chopped flat-leaf parsley, plus sprigs for garnish
Preparation time: 10 minutes
Refrigeration time: 30 minutes to 2 days
Makes 3 cups to serve 10 to 12

Combine all the ingredients except salt, hot sauce, bread, and garnish in the food processor bowl fitted with the steel blade. Process until smooth, about 30 seconds, then season to taste with salt and hot sauce. Transfer to a bowl or jar and refrigerate until 20 minutes before serving time.

To serve, place the bean spread in a bowl and garnish it with parsley sprigs. Set the bowl on a platter and surround it with the bread chunks. Let your guests serve themselves.

PENNE WITH ASPARAGUS AND BASIL
Epicurious.com

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
Pinch of dried crushed red pepper
1 pound asparagus, stalks cut into 1/2-inch lengths
4 tomatoes, peeled, seeded, chopped
1 cup chicken stock or canned low-salt chicken broth
1/4 cup thinly slices fresh basil

8 ounces penne pasta

2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1/4 cup finely chopped fresh basil

Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.

Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.

Makes about 4 cups.
Per Serving: calories, 264; total fat, 8g; saturated fat, 2g; cholesterol, 7mg.
Bon Appétit
September 1997
Chef; Paul Bartolotta of Cafe Spiaggia, Chicago IL

Fresh Fruit Pizza with Lemon Curd
from Cooking Light Magazine

1 (18 ounce) package refrigerated sugar cookie dough
Cooking spray
2 tablespoons seedless raspberry jam, melted
3/4 cup lemon curd*
2 cups fresh raspberries
2 cups balckberries
1 cup sliced strawberries
1 plum, sliced
2 teaspoons sugar

Prehat oven to 350 degrees. Press dough into a 12-inch pizza pan coated with cooking spray. Bake for 12 minutes or until golden brown. Cool on wire rack. Preheat broiler. Spread jam over crust. Spread lemon curd over jam; arrange fruit on top. Sprinkle sugar over fruit, broil 3 minutes. Serves 12.

* Lemon Curd
3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 lemons)
3 tablespoons butter or stick margarine

Combine first three ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter, cook 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with whisk. Cool. Cover and chill. Keeps one week in refrigerator - can be frozen.

GINGERBREAD

2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar
1 large egg
1 cup unsulfured molasses
1 cup hot water (160°F.)
Accompaniment: whipped cream

Preheat oven to 350°F. and grease and flour a 9-inch square baking pan, knocking out excess flour.

Into a bowl sift together flour, baking soda, spices, and salt. In another bowl with an electric mixer beat together oil and sugar until combined and beat in egg and molasses until combined well. Gradually beat in flour mixture until combined and add water, beating until smooth.

Pour batter into pan and bake in middle of oven 30 minutes, or until a tester comes out clean. Cool gingerbread in pan on a rack 10 minutes. Run a thin knife around edge of pan and invert gingerbread onto rack to cool completely.

Serve gingerbread with whipped cream.

Gourmet - February 1996
You Asked For It; Union Oyster House, Boston MA

OLD FASHIONED STRAWBERRY SHORTCAKE
recipe courtesy of Gourmet Magazine

Filling and Finishing:
1 quart strawberries
1/3 cup sugar
1 tablespoon lemon juice
Whipped cream:
1 1/2 cups heavy cream

Shortcake Biscuits:
2 cups self rising cake flour
2 tablespoons sugar
1 stick unsalted butter
2/3 to 3/4 cup buttermilk, milk or heavy cream
2 tablespoons buttermilk
2 tablespoons sugar
2 tablespoons soft butter

Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes. Hull the strawberries with the point of a stainless steel paring knife, then slice them into a bowl. Sprinkle with the sugar and lemon juice, then set aside, covered at room temperature for an hour
or two.

Whip the cream (add a couple of tablespoons of sugar, if you like) until it holds a soft peak, cover and refrigerate.

Preheat the oven to 450 degrees and set rack in the middle level.

In a food processor combine the self-rising flour and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the buttermilk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flours absorb the liquid. Flour the work surface and turn the dough out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky.

For a large shortcake, pat the dough into a 9-inch disk on parchment-lined cookie sheet. For individual shortcakes, pat the dough into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a sharp, floured round cutter. Transfer to a parchment-lined cookie sheet. Paint the tops with the buttermilk and sprinkle with the sugar. Bake for 10 to 15 minutes, until well risen and golden brown. Check the center of the large shortcake with a toothpick to make sure it has baked through. If the pick emerges with dough clinging to it, lower temperature to 350 degrees and bake another 5 minutes.

Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour on all but 1/2 cup of the berries. Slide the top back on and pour the remaining berries on the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 cup berry mixture. Replace tops and pour a tablespoon or so on the top. Serve immediately, passing the cream in a bowl for the guests to help themselves. Yield: 8 servings

Portabella Marsala on Garlic Toast - Jan's Recipe

4 large portabella mushrooms
2 tbls. olive oil
1 small onion diced
1/2 cup julienned ham
1 cup Marsala wine
Salt & pepper to taste
2 slices warm garlic toast

Clean mushrooms and slice into large pieces. Heat oil and saute onions until limp. Add mushrooms and saute for a few minutes until cooked. Add Marsala wine and ham. Cook for 2 minutes. Season. Serve over toast. Serves 2.

Zucchini and  Bell Pepper Fritatta
Recipe courtesy of Gourmet Magazine

1/3 cup finely chopped onion
1 cup thinly sliced zucchini
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 1/2 tablespoons olive oil
4 large eggs
2/3 cup freshly grated Parmesan
2 tablespoons minced fresh parsley leaves

In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender. In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley, add the vegetable mixture, and stir the mixture until it is combined well. In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without
stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft. Sprinkle the remaining 1/3 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge. Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature. Yield: 2 servings

BAKED FISH WITH MUSHROOMS AND
CREAM

4 tablespoons (1/2 stick) butter
1/2 pound mushrooms, sliced
1/4 cup Cognac or brandy
1/2 cup canned crushed tomatoes with added puree
1/2 cup whipping cream
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 7-to 8-ounce orange roughy fillets
1/2 cup grated Gruyère cheese

Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms; sauté until golden, about 7 minutes. Add Cognac; simmer until liquid reduces to glaze. Reduce heat to medium. Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper.

Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet; sauté until just cooked through, about 3 minutes per side. Transfer fish to broiler-proof baking dish. Spoon sauce over. Sprinkle cheese over. Broil until cheese melts, about 2 minutes. Serves 2.

Bon Appétit, May 1994, Ann Boulard

Raspberry Cream
Rosewood Country Inn
Bradford, New Hampshire

1 package (10 oz.) frozen raspberries, thawed
1 cup sour cream or plain yogurt
1/2 teaspoon cinnamon

Mix the raspberries with the sour cream and add the cinnamon.

CORSICAN CHESTNUT BEIGNETS
Recipe Courtesy of Emeril Lagasse, 1999 - FoodTV.com

1 package active dry yeast
1/2 cup granulated sugar
2 tablespoons vegetable shortening
1 1/4 cups warm milk (110 degrees)
1 egg, beaten
2 1/2 cups all-purpose flour
2 cups chestnut flour
Pinch salt
Oil, for frying
1 cup honey

Preheat the fryer to 360 degrees F. In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2
minutes. Add the egg. Mix well. Add 2 cups of the flour, the chestnut flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a
ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.

Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into 20 (2 1/2-inch) square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on a paper towels. Drizzle with the honey and serve. Yield: 10 servings

Basic Risotto

5 cups canned low-salt chicken broth
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
6 tablespoons (3/4 stick) butter

Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Season risotto to taste with salt and pepper.  Serves 4.

Glazed Onions
Copyright 1991, Curtis G. Aikens, Food TV
All Rights Reserved

15 small onions, peeled
5 ounces honey
4 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper

Place onions in a baking dish. Add seasoning and
butter. Bake in 450 degree oven for about 1 hour

Mini Quiche - Jan's Recipe

6 eggs
1 cup light cream
1 small onion, chopped fine
1/2 lb. white mushrooms, chopped
3 cloves garlic, crushed
1/2 cup sun-dried tomatoes (in oil), chopped
1/4 cup Parmesan cheese
1/2 cup shredded cheddar cheese
Salt & Pepper to taste
pie crust

Sauté onions, mushrooms and garlic in margarine until soft. Set aside. Beat eggs, add cream and mix well. Add onion mixture. Add sun dried tomatoes. Add salt & pepper. Add cheeses. Mix well. Cut circles out of pie crust and put in greased mini muffin pans. Fill crust cups with mixture. Bake for 20 minutes at 350 degrees.

Boastful Brownies - Jan's Recipe
4 squares Baker's unsweetened cooking chocolate
1-1/2 sticks of  margarine (or butter)
2 cups sugar
1 cup flour
3 eggs
1 teas. vanilla
1 cup of semi-sweet chocolate morsels

Melt chocolate and margarine together in microwave. Add sugar and mix well. Add eggs one at a time and mix well. Add flour and mix. Add vanilla. Put in a greased 9 x 13 pan. Sprinkle chocolate morsels over all. Bake for 35 minutes at 350 degrees. Let cool for about three hours before cutting as they are very fudgy.

Mom's Squash Pie
1 cup sugar
3/4 teas. salt
1 teas. cinnamon
1 teas. nutmeg
1/4 teas. mace
3/4 teas. ginger
1-12 ounce package of cooked, Birdseye frozen squash, defrosted and in double-broiler or microwave
3 jumbo eggs
1 cup evaporated milk
1 uncooked pastry shell

Add sugar, salt & spices to squash and mix thoroughly. Beat eggs, add evaporated milk and pour mixture into squash blending thoroughly. Pour filling into uncooked pastry shell. Bake at 450 degrees for 10 minutes, reduce oven to 350 degrees and bake for 40 minutes longer. To test for doneness, insert table knife in filling and pie is one when knife comes out clean.

Jan's Veggie Variety Soup - Jan's Recipe
Base
Beef Soup Bones or
Chicken Bones or
Ham/Pork Bone
Put bones in pan. Fill pan three quarters full with water - add 2 carrots, 2 stalks of celery, one medium onion, 4 cloves garlic cut up and salt & pepper. Bring to boil and then simmer for two hours. Discard vegetables.

Additions (always) - add to pot and simmer for 15 minutes
Can of diced tomatoes (can use 1 cup  fresh)
1-1/2 cups frozen vegetables (corn, carrots, green beans)
Chopped onion
Small pasta

Variety
Can of Kidney Beans
Fresh chopped green or red pepper
Any fresh vegetable - spinach, broccoli, cauliflower, leeks, etc.
Fresh or canned mushrooms

"Winners Delight" - SCALLOPS & SHRIMP - Jan's Recipe
read the story behind the creation of this recipe

Ingredients:
2 pounds fresh large or jumbo shrimp
2 pounds fresh scallops (I prefer sea)
2 fresh garlic cloves, chopped
1/2 butter (margarine is okay but butter is better)
1/2 cup shredded cheddar cheese
1/3 cup Italian flavored bread crumbs
3/4 cup light cream or half & half
Salt & Pepper to taste
Large casserole dish

Remove shells from shrimp. Melt half the margarine in skillet, add garlic and shrimp. Sauté until shrimp is pink. Place shrimp in casserole dish. Cook scallops in same skillet for five minutes.

Add scallops to shrimp in casserole dish, mix together. Dot with remaining margarine. Season with salt & pepper to taste. Cover with cheddar cheese, then bread crumbs. Pour cream or half & half over all.

Cover casserole and bake at 350degrees for 15-20 minutes until bubbly.

Jan's Cheesy Wontons - Jan's Recipe
Ingredients

Package of square wonton wrappers
Package of shredded Monterey Cheese
Small can green chiles, chopped

Spray mini muffin tins with Pam. Place wonton wrappers in tins to form cups. Mix cheese and chiles. Place a heaping tbls. of mixture in each wonton cup. Bake at 350 degree oven for five minutes or until wontons are lightly browned and cheese is melted.

Mary Cassatt's Soft Caramels
Adapted by Chef Jim Dodge of the Museum of Fine Arts, Boston

Ingredients

6 ounces bittersweet chocolate
1-1/2 cups powdered sugar
6 tbls. unsalted butter
1 cup honey
1 cup heavy whipping cream
1/4 cup Dutch cocoa powder (for dusting)

Lightly oil a marble surface, granite surface or cookies sheet (not Teflon), set aside.

With a large-hole, handheld grater, grate the chocolate into a medium size bowl or pie tin.

Combine the grated chocolate and remaining ingredients (except Dutch cocoa) into a medium-size heavy saucepan. Blend the ingredients with a large metal kitchen spoon.

Stirring occasionally, heat to boil over moderately high heat, and continue cooking until the mixture reaches 238 degrees F.

Carefully pour the hot mixture out onto the oiled surface - do not spread- and allow to cool.

Gather into a ball and dust lightly with cocoa powder.

Roll into a log about 1 inch thick.

Dust again with cocoa, place on a cookie sheet, and cover with plastic wrap. Refrigerate until firm or overnight.

Unwrap and slice into 1 inch wide pieces. The slice will give each piece a pillow shape.

Makes 45 pieces

Saucy Bowtie - Jan's Recipe
Ingredients
2 cups cooked bowtie pasta
1/4 cup butter or margarine
1/4 cup cream
1/4 cup grated parmesan cheese
Salt & Pepper to taste

In skillet melt butter, add pasta and mix well. Add cream and parmesan cheese. Heat through, stirring often. Season with salt & pepper. Add more cream if too dry.

Tomato/Basil Salad Jan's Recipe
Ingredients
2 cups cooked bowtie pasta
1/4 cup olive oil
2 tomatoes chopped
2 cloves fresh garlic, minced
Fresh basil
Fresh mozzarella cheese ball, diced
Salt & Pepper

Mix all ingredients together in bowl and season to taste with salt & pepper. Refrigerate overnight.

Raspberry & Chocolate Parfait - Jan's Recipe
Ingredients
Frozen Pound Cake
Box of instant chocolate pudding
Bag of frozen raspberries
Confectioner Sugar

Defrost cake completely. Make pudding. Slice cake horizontally into 4 equal pieces. On serving dish place 1 piece of cake and cover with a layer of pudding. Top with a piece of cake. Repeat until all cake and pudding is used. Defrost raspberries. Cover top of cake with raspberries and sprinkle generously with confectioners sugar. Refrigerate for one hour before serving.

Twice Baked Potatoes - Jan's Recipe
Ingredients
5 potatoes washed
olive oil
1/4 cup milk or cream
1/4 cup grated parmesan cheese
1/4 cup butter or margarine
Sale & Pepper to taste
Rub potatoes with oil. Cook potatoes in oven until tender. Cut in half. Scoop out potato into bowl. Add other ingredients and whip. Fill potato skins. Heat in oven until hot or freeze for later use.

Roasted Tomato Appetizers Jan's Recipe
Ingredients
7-8 Plum Tomatoes
Garlic Powder
Olive Oil
Brie Cheese
Sub Rolls

Prepare tomatoes - wash and cut in half. Place on oiled baking sheet (flesh side up) - sprinkle with garlic powder. Turn tomatoes over and sprinkle with more garlic powder. Bake in 325 degree oven for 1-1/2 hours.

Slice sub rolls into 1 inch round. Lightly toast under broiler. Place a piece of brie cheese on each slice then top with a piece of the roasted tomato. Broil until cheese melts.

Spinach Cheese Strata Jan's Recipe

Ingredients
6 croissants, cut in half horizontally
6 eggs, beaten
1 1/2 c. milk
1 package (10 oz.) frozen spinach, thawed and well-drained
1/2 tsp. salt
1/4 tsp. nutmeg
6 oz. Monterey Jack cheese, grated
7 oz. feta cheese, crumbled

Arrange croissant halves with sides overlapping in a greased 9 by 12-inch baking dish.In a medium bowl, combine eggs, spinach, and spices. Pour over croissants. Sprinkle cheese over spinach mixture. Cover and refrigerate 8 hours or overnight. Preheat oven to 350 degrees. Uncover and bake for 40 to 45 minutes, or until lightly browned. Serve warm.

Chicken Appetizers - Jan's Recipe

Ingredients:
1 package wonton wrappers
1 boneless chicken breast, cooked
1 small onion
1 garlic clove
1/2 cup shredded cheddar cheese or cream cheese
Salt & pepper to taste

Put chicken, onion and garlic in food processor or blender to chop fine. Add cheese and salt & pepper. Put small amount on individual wanton and fold. Place on greased cookie sheet, brush tops with olive oil and bake at 400 degrees until brown and heated through. Serve with a mustard/mayonnaise sauce or salsa. Teryaki Sauce - 1/2 cup teryiaki sauce,1 cushed clove of garlic, 1/4 cup finely chopped scallions, pinch of salt.

Serve with sticky white rice!

Cauliflower Soup - Jan's Recipe

Ingredients:
1 head of fresh cauliflower
1/2 cup shredded sharp cheese
1/2 cup milk
1 small can of corn
1 small can chicken broth
Salt & pepper to taste

Steam cauliflower whole in small amount of water until tender. Drain. Chop coarsely. Put a small amount aside and put remainder in blender with 1/2 of the can of chicken broth. Puree. Return to pan. Add milk, cheese and rest of chicken broth. Cook over medium heat until blended. Add corn and remaining chopped cauliflower. Serves 4.

Orange Bran Muffins

1 small can frozen orange juice concentrate
1 large banana, thinly sliced
1/4 cup oil
2 eggs, separated
1/2 cup whole wheat flour
1 teaspoon baking soda
2 cups of raw bran
1/2 cup raisins or sunflower seeds

Preheat oven to 350 degrees. With an electric mixer, beat juice, banana, oil and egg yolks until smooth. Add flour and baking soda, then the bran and raisins. Beat egg whites until stiff and fold into bran mixture. Spoon into greased or lined muffin tins and bake for twenty minutes.

Apple Knobby Cake - Maine Jubilee CookBook

Ingredients:
3 cups of diced apples (peeled)
1 cup sugar
1/4 cup butter or shortening
1 egg beaten
1/4 cup chopped walnuts (optional)
1 teas. vanilla
1 cup flour
1/2 teas. baking soda, baking power, salt, cinnamon, nutmeg

Cream shortening with sugar. Add the beaten egg. Add apples, nuts and vanilla. Add sifted dry ingredients. Bake in a greased 8: square pan for 45 minutes at 350 degrees.

Stuffed Mushrooms - Jan's Recipe

2 dozen firm, medium mushrooms
1 large onion chopped
Italian flavored bread crumbs
1/4 cup grated parmesan cheese
1/2 cup margarine

Clean mushrooms and remove stems. Chop stems. Sauté stems and onions in margarine until soft. Add cheese and bread crumbs until mixture sticks together and is crumbly. Stuff mushroom caps. Bake for 15-20 minutes in 350 degree oven.