The Melting Pot 2.0/The Melting Pot 2.0.iso/rdytrd/chef.txt

Text File | 1995-09-07 | 404KB | 11,842 lines

For your sweet tooth.

                     Fudge

2 c sugar                  2 T butter
1/2 tsp salt                  1 t vanilla
1 c milk                  1/2 c chopped walnuts (opt.)
2 squares unsweetened chocolate       1/8 c chopped candied cherries (opt.)

Butter a shallow dish and set aside.  Combine sugar, salt and milk in a large
saucepan.  Add chocolate and cook over low heat until chocolate is melted.
Stirring occasionally, increase heat and bring to full rolling boil.  Continue
cooking until it reaches soft ball, 234 degrees F on your candy thermometer.
Remove from heat and add butter.  Let cool to about 130 degrees.  Add vanilla
and beat until fudge begins to thicken.  RAPIDLY fold in walnuts and cherries
(if desired), and INSTANTLY turn the mixture into buttered dish.  It's ready to
eat almost immediately.  Cut into squares and serve.

Serves at least 4.

KEY WORDS:  sinfully rich, gift, entertain, breakfast, dessert, holiday
-----
For backpack or snack.

                  Beef Jerky

1 flank steak                4 T lemon juice
1 clove garlic, minced            1/2 c soy sauce
1/2 c honey                1 pinch salt
1 pinch pepper

Put steak in freezer for about half an hour, just until firm.  Slice steak
across grain, about 1/4-inch thick.  Combine remaining ingredients and marinate
steak strips in this for at least 2 hours.  Place slices on rack in pan and dry
in oven at 150 degrees, 12 hours.

Makes 1 batch.

KEY WORDS:  snack, kids, hi-pro, easy, outdoor
-----
Just like Mom used to make ...

                 Chicken Soup

1 chicken and giblets, cut in pieces           1 onion, chopped
1 T salt                       1 clove garlic, minced
4 carrots, chopped                   1 c rice or noodles
6 celery stalks w/leaves, chopped

Put chicken pieces in large pot with water to cover.  Add salt and bring to a
boil.  Reduce heat to simmer and skim off fat.    Add vegetables and garlic,
cover and cook until tender.  Remove chicken and either serve separately or
dice and return to soup.  Season to taste.  Add rice or noodles and cook until
tender.

Serves 4.

KEY WORDS:  soup, easy, lunch, main dish, freezes well, make ahead
-----
A treat for the barbecue gourmet.

                  Fish Kebabs

    Kebab                     Marinade
1 1/2 lbs bass or other lean fish, cubed       1/4 c vinegar
16 mushroom caps                   1 tsp salt
2 green peppers, cut in chunks               1/4 tsp pepper
16 chunks pineapple                   1/2 c oil
3 onions, cut in chunks                1 pinch cayenne
3 firm tomatoes, cut in wedges               1/4 tsp powdered mustard

Combine ingredients to make marinade and shake well.  Marinate fish for at
least 1 hour.  Thread onto skewers alternating fish with fruit and vegetables.
Brush kebabs with remaining marinade.  Place skewers on grill 4 inches above
coals.    Cook only until edges of fish begin to curl.

Serves 6.

KEY WORDS:  main dish, hi-pro, easy, outdoor
-----
A terrific alternative to chocolate, despite the fact that Jim says there IS no
alternative to chocolate.

                 Peanut Butter Cookies

2 c light brown sugar            2 c enriched flour
2 eggs, slightly beaten         2 tsp baking soda
1 tsp vanilla                1/2 tsp salt
1 c chunky peanut butter        1/2 c cashews, chopped (opt.)

Combine sugar and eggs, mixing well.  Add vanilla and peanut butter.  Sift
together flour, soda and salt, and add to peanut butter mixture.  Stir until
blended.  If desired, add cashews.

Drop by rounded teaspoonfuls onto greased cookie sheet.  Bake at 350 degrees
for 12 minutes or until done.

Makes 4 dozen cookies.

KEY WORDS:  cookies, dessert, easy, baked goods, holiday
-----
An unusual but winning combination...

                Banana Blueberry Bread

1 3/4 cups sifted flour       2/3 cup sugar
2 tsp baking powder          2 eggs
1/4 tsp baking soda          1 cup bananas, mashed
1/2 tsp salt              1 cup fresh or frozen blueberries
1/3 cup butter

Sift together flour, baking powder, soda, and salt.  Set aside.  Cream butter
and gradually beat in sugar until light and fluffy.

Beat in eggs one at a time.  Add flour mixture and banana alternately in three
parts.    Gently stir in blueberries.  Turn into oiled 9 x 5-inch loaf pan.  Bake
at 350 degrees for 50 minutes. Turn out of pan to cool.

Makes 1 loaf.

KEY WORDS: baked goods, gift, breakfast, snack, dessert, leftover, brunch,
bread, entertain, freezes well, potluck, menu-4
-----
They'll line up at the bake sale for these.

              Michele's Triple C Cookies

1 c butter, softened            2 c + 2 T unbleached flour
1 c sugar                3/4 tsp baking soda
1 c dark brown sugar            1 tsp salt
2 eggs                    2 c chocolate chips
1 1/2 tsp vanilla            1/2 c pecans, chopped

Cream butter, sugar and brown sugar until well-blended.  Add eggs, one at a
time, blending well.  Mix in vanilla.

Sift together flour, soda and salt.  Add to butter mixture.  Stir until mixed.
Add chocolate chips and pecans.

Drop by teaspoonfuls onto well-greased cookie sheet.  Bake at 350 degrees for
12 minutes.

Makes about 48 large cookies.

KEYWORDS: sinfully rich, dessert, gift, potluck, cookies, baked goods
-----
...not just another burger...

                   Swingers

2 lbs ground round                   1 tsp salt
1 1/2 c onion, coarsely chopped            2 T wheat germ
1 1/2 c green pepper, coarsely chopped           1 clove garlic, minced
1 1/2 c tomatoes, coarsely chopped           1/2 c sliced mushrooms
2 c cheddar cheese, cubed               1 c sliced green olives

Mix all ingredients.  Shape into patties.  Refrigerate 2 to 3 hours.  Press
patties together to prevent crumbling.    Cook 10 minutes on each side.

Serves 6.

KEY WORDS:  hi-pro, main dish, make ahead, lunch, outdoor
-----
Replaces your old standby.

               Sweet and Sour Meat Loaf

1 can (8 oz) tomato sauce           1 egg, slightly beaten
1/4 c brown sugar               1/4 c onion minced
1/4 c vinegar                   1/4 c crushed crackers
1 tsp mustard                   1 tsp salt
2 lb ground beef               1/4 tsp pepper
1 c sliced mushrooms

Combine first 4 ingredients to make sauce.  Combine remaining ingredients,
kneading together with hands.  Add 1/2 tomato sauce mixture.  Put in loaf pan.
Pour remaining sauce over loaf.  Bake at 400 degrees for 45 minutes.

Serves 6.

KEY WORDS:  quick, easy, lunch, hi-pro, kids, potluck, main dish, make ahead
-----
Cosmopolitan cuisine.

                  Greek Stew

3 lbs stew meat, chopped          1 clove garlic, diced
5 T butter                  1 1/2 c water
1 dash salt                  1 bay leaf
1 dash pepper                  2 lb small white onions
1 onion, chopped              1/2 lb mushrooms, sliced
1 can (6 oz) tomato paste          3/4 lb jack cheese, grated
2 T red wine vinegar

In a heavy kettle, brown meat in butter.  Season lightly with salt and pepper.
Add chopped onion and saute until clear.  Mix in tomato paste, vinegar, garlic
and half of the water.    Add bay leaf.  Cover and simmer 1 hour, adding
additional water as needed.  Add white onions and mushrooms.  Cover and simmer
1 more hour or until meat and onions are tender.  Add cheese, cover and cook 5
minutes, or until cheese melts.

Serves 6.

KEY WORDS:  main dish, hi-pro, freezes well, make ahead, ethnic
-----
Lusciously Lithuanian.

                 Potato Kugel

9 potatoes, grated             1 egg, beaten
4 slices bacon                 2 T (heaping) sour cream
1/2 onion, chopped             1 dash salt
1 cup milk, boiled             1 dash pepper

Put potatoes into colander and press out juices.  Cook bacon and keep the fat.
(Vegetarians omit meat.) Combine potatoes, bacon, onion and hot bacon fat, and
pour into a 9 x 13-inch baking dish.  Pour milk over top.  Pour on egg and sour
cream.    Salt and pepper to taste.  Bake at 350 degrees for 1 hour or until
light brown on top.  Serve immediately or let flavors blend overnight.

Serves 6.

KEY WORDS:  make ahead, freezes well, main dish, holiday, vegetarian, ethnic
-----
Cookie lovers rejoice.

                  Secret Kiss Cookies

1 c butter            1 c walnuts, chopped fine
2/3 c sugar            1 pkg chocolate kisses or carob stars
1 tsp vanilla            1 c powdered sugar
2 c flour

Beat butter, sugar and vanilla at medium speed until light and fluffy.    Add
flour and nuts on low speed until well-blended.  Chill dough 2 hours.  For each
cookie, use about 1 T of dough to encase one candy piece completely.  Place on
ungreased cookie sheet.  Bake at 350 degrees until set but not brown, about 8-
10 minutes.  Remove and roll in powdered sugar.

Makes about 36 cookies.

KEY WORDS:  sinfully rich, cookies, gift, holiday, dessert, baked goods,
entertain, menu-1
-----
Thank Heaven Aunt Rozzie parted with this one.

                  Chocolate Chip Cake

2 T cinnamon               2 c brown sugar
1 c walnuts, chopped           1 1/2 c salad oil
3/4 c chocolate chips           1 tsp vanilla
1/2 c sugar               3 c graham crackers, crushed fine
4 eggs                   1 1/2 tsp baking powder
1 pint sour cream           1/2 tsp baking soda

Combine cinnamon, walnuts, chips and white sugar; set aside.  Blend eggs, sour
cream, brown sugar and salad oil until creamy; add vanilla.  Combine cracker
crumbs, baking powder and soda; stir into batter.  Pour half the batter into an
oiled 13 x 9-inch baking pan.  Sprinkle batter with half the cinnamon/sugar
mix.  Pour rest of batter in pan.  Sprinkle top with remaining cinnamon/sugar
mix.  Bake at 350 degrees for 45 minutes.

Serves 12.

KEY WORDS:  baked goods, dessert, easy, entertain, sinfully rich, gift,
potluck, holiday, menu-5
-----
Another look at the bird.

             Turkey Strips with Artichokes

2 T flour                  1 onion, sliced
1/4 tsp salt                  1/4 c butter
1/8 tsp pepper                  1/4 c chicken broth
1/8 tsp paprika               1 T lemon juice
3/4 lb turkey breast, sliced          2 T grated Parmesan cheese
    and pounded              1/2 c sour cream
1 jar (6 oz) marinated artichoke      1 pkg (8 oz) noodles, cooked
    hearts

Combine flour, salt, pepper and paprika.  Coat meat slices with it.  Pour
artichoke liquid into a frying pan and cook on medium heat until bubbly.  Add
meat slices and brown 3-5 minutes; remove from pan.  Add onion and butter to
pan.  Saute 5 minutes.    Add broth and stir in lemon juice, cheese, and sour
cream.    Add turkey and heat through.  Serve over noodles.  Garnish with
artichoke hearts.

Serves 4.

KEY WORDS:  main dish, hi-pro, entertain, leftovers, make ahead
-----
Summertime or anytime.

                Honey Lemonade

1 c honey                3/4 c lemon juice
1 c hot water                8 c cold water

Stir honey and hot water over low heat until blended.  Let cool and add lemon
juice and cold water.  Pour into iced glasses.

The honey/water syrup may be refrigerated and used to make lemonade a glass at
a time.  To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per
person.  Pour into iced glasses.

Serves 8.

KEY WORDS:  beverage, snack, kids, lunch, easy, outdoor, make ahead, menu-3
-----
Worth getting out of bed for, even on Sunday.

               Banana Sour Cream Waffles

1 c flour             1 egg, separated
1/2 T sugar             1 c sour cream
1 tsp baking powder         1/4 c milk
1/4 tsp soda             1/4 c butter, melted
1/4 tsp salt             1 banana, mashed

Sift together dry ingredients.    Set aside.  Mix together beaten egg yolk, sour
cream, milk, butter and banana.  Add to flour mixture, mixing well.  Fold in
whipped egg white, and pour into oiled waffle iron or oiled pan.  Cook each
side until brown.

Serves 4.

KEY WORDS:  breakfast, kids, brunch, lunch
-----
A meal in itself.

              Hearty Vegetable Beef Soup

2 lb stew beef, cubed               1 1/2 c corn
3 1/2 qts water                2 onions, sliced
1 onion, chopped               1 large potato, cubed
1 T salt                   1 c spinach, chopped
1/2 tsp thyme                   1 c green beans, chopped
1/2 c split peas               1 c green peas
6 carrots, sliced               1 c lima beans
3 c celery, diced               1 c ketchup
1 green pepper, diced               2 T parsley, chopped
3 medium tomatoes, cubed

In large kettle, cover beef with water and add chopped onion, salt, thyme.
Bring to boil.    Skim fat from surface.    Add split peas, cover and simmer over
low heat, 3-4 hours.  Add all remaining ingredients.  Cover and simmer 30
minutes.  Adjust seasoning.

Serves 8.

KEY WORDS:  main dish, soup, kids, lunch, make ahead, freezes well, leftovers
-----
A delight to the eye, and tasty too.

                  Creamed Carrot Soup

5 T butter                    3 1/2 c milk
4 onions, chopped                1 pinch salt
4 c carrots, sliced                1 pinch pepper
4 T flour                    1/4 tsp nutmeg
5 c beef broth or vegetable bouillon

Melt butter in kettle.    Saute vegetables until onions are clear.  Blend in
flour.    Mix in broth and stir until smooth.  Simmer covered 30 minutes.  Put
soup through blender to puree.    Stir in milk.  Adjust the seasonings.  Stir
until hot, but not boiling.  Ladle into bowls and sprinkle nutmeg on top.

Makes 8 servings of about 1 1/4 cups each.

KEY WORDS:  soup, vegetarian, easy, main dish, lunch, freezes well, make ahead
-----
For the World Series and football season, known to the non-sports fan as
Autumn.

               Pumpkin Bread or Muffins

3 1/2 c pumpkin, pureed          1 tsp cloves
1 c butter                 2 tsp nutmeg
2 eggs                     2 c walnuts, broken
2 1/2 c flour                 2 c honey
2 1/2 c pastry flour             1 c cream or milk
6 tsp baking powder             4 T vanilla
1/4 c molasses

Combine pumpkin, butter, and eggs.  Add remaining ingredients and stir.  Pour
into oiled loaf pans or muffin tins.  Bake at 350 degrees for 30 minutes or
until tops brown.  To give as gifts, bake in oiled empty coffee or tea tins.

Makes 3 loaves.

KEY WORDS:  gift, entertain, holiday, kids, brunch, bread, baked goods,
potluck, snack
-----
This one is from Rita's Canadian mother.  They're so good you'll make seconds.

                  Canadian Flapjacks

2 c flour                2 eggs
1 pinch sea salt            1/2 c honey
1 1/2 c apple juice or milk        2 tsp baking powder
2 T oil                 1 pippin apple, grated

Combine all ingredients except apple with mixer.  Add apple and mix by hand.
Spoon into oiled fry pan, at medium heat.  Turn when bubbles appear and harden.
Brown other side.  Serve immediately with your choice of topping.  We like
honey and maple syrup best.

Serves 4.

KEY WORDS:  breakfast, brunch, kids
-----
Even your kids will love this one.  Great for the bridge club too.

                   Tuna Apple Salad

1 can (6.5 oz) tuna          1 can (4 1/4 oz) chopped olives (opt.)
3 c torn lettuce          1/4 c cheese, grated (opt.)
1 apple               1 boiled egg, chopped (opt.)
1 stalk celery, chopped       3 T Thousand Island dressing

Drain tuna.  Tear lettuce into bite-sized pieces.  Core apple and cut into
eight wedges.  Cut each wedge crosswise into 4 or 5 chunks.  Each apple piece
will still have peel on one edge.  Red apples look especially nice.

Combine tuna, lettuce, apple and chopped celery.  Add optional ingredients as
desired.  Add Thousand Island dressing and toss until well blended.  Serve with
crackers or specialty bread.

Serves 3.

KEY WORDS:  salad, hi-pro, quick, easy, lunch, kids
-----
Direct from Linda in Istanbul via the Orient Express.

                Persian Kebabs

2 lbs lamb, cut in 1-inch cubes       1/2 tsp pepper, freshly ground
1/2 c salad oil               6 bay leaves
1/4 c lemon juice              4 small tomatoes, halved
2 cloves garlic, crushed          2 green peppers, cubed
1 tsp salt                  2 small eggplants, cubed

Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay
leaves.  Marinate meat cubes for 4 to 5 hours in refrigerator.

Thread meat, vegetables, and bay leaves on skewers.  Brush with marinade.
Broil 3 minutes on each side, or barbecue 5 minutes on each side.  Serve
immediately.

Serves 6.

KEY WORDS:  main dish, make ahead, easy, outdoor, entertain, ethnic, menu-2
-----
An apple pudding from the Mid West.

                Graham Cracker Pudding

6 apples, medium                3 T butter
12 graham crackers                3 T lemon juice
1/2 c brown sugar or maple syrup        1 c water
1 c walnuts, chopped                1/4 t nutmeg

Crush graham crackers to make fine crumbs.  Mix crumbs with brown sugar and
chopped walnuts; set aside.

Peel, core and slice apples.  Arrange in buttered 8-inch baking dish in
alternate layers with crumb mixture.  Dot top with butter and pour lemon juice
and water over all.  Sprinkle with nutmeg.  Cover and bake in slow oven at 350
degrees for about 30 minutes, until apples are cooked to a jelly.

Serve hot or cold with cream or whipped cream.

Serves 6

KEY WORDS:  dessert, pudding, kids, baked goods
-----
If you make these ahead of time, you'd better hide them.

                  Spicy Fruit Muffins

2 c flour                    2/3 c brown sugar or maple syrup
3 t baking powder                1/2 c chopped walnuts
1 tsp salt                    2 eggs, beaten
1/8 tsp cloves                    2/3 c apple juice
1/4 tsp nutmeg                    1/4 c butter, melted
1 cup shredded, pared apple            1 c bran flakes

Sift together flour, baking powder, salt and spices.  Stir in apple, brown
sugar and nuts.  In a separate bowl, combine eggs, juice and butter.  Stir into
apple mixture just until blended.  Fold in bran flakes.  Pour into oiled muffin
pans, filling each cup about 2/3 full.    Bake at 400 degrees for 15-20 minutes.

Makes 12 muffins

KEY WORDS:  muffins, bread, baked goods, kids, make ahead
-----
It's so much more than instant: more chocolate, more richness, more work, more
appreciation.

             Grandma Dena's Very Chocolate Pudding

2 c milk                    1/2 t salt
2 squares unsweetened chocolate         2 eggs, separated
1 1/2 T cornstarch                1/4 c sugar
1/4 c sugar                    1 t vanilla extract

Scald milk and chocolate in the top of a double boiler, stirring frequently to
make it smooth.  In a bowl, mix together cornstarch, sugar and salt.  Slowly
add chocolate mixture while stirring constantly.  Return mixture to double
boiler.  Cook while continuing to stir until mixture thickens, then cover and
cook 25 minutes stirring occasionally to keep smooth.

Beat egg yolks with sugar.  Pour chocolate mixture over them while beating
constantly.  Return to double boiler and cook 1 minute more.  Let cool.  Add
vanilla and beat well.    Beat egg whites until stiff and fold into chocolate
mixture.  Turn into individual bowls and chill thoroughly before serving.

For Chocolate Pie, pour into 8-inch baked pie shell and chill.

Serves 4

KEY WORDS:  dessert, pudding, kids, sinfully rich, make ahead, pie
-----
This was one of Grandma Dena's specialties.

                  Custard Pie

2 eggs                        1/2 t vanilla
1/3 c sugar                    1 pie shell, unbaked
1/2 t salt                    1/4 t cinnamon
2 c whole milk, scalded

Beat eggs slightly.  Add sugar and salt.  Slowly stir in hot scalded milk.  Add
vanilla.  Strain mixture into unbaked 8-inch pastry shell.  Sprinkle top with
cinnamon.

Bake on lower shelf of hot (425 degree) oven for 25-30 minutes, or until
custard is firm and knife blade comes out clean.  Let cool at least 15 minutes
before cutting.  Serve warm or cold.

Serves 6

KEY WORDS:  pie, dessert, kids, baked goods, quick, easy, entertain, make ahead
-----
This is a very moist, rich cake that you can serve frosted or unfrosted.  It's
great for packed lunches because it holds together so well.

                Chocolate Pudding Cake

2 oz unsweetened chocolate, melted        1/2 t salt
1 c sugar                    1/2 t vanilla
1 1/4 c flour                    1 1/4 c water
1/4 c salad oil                 1 pkg (4 oz) instant chocolate
3/4 t baking soda                    pudding mix

In a medium bowl, beat together chocolate, sugar, flour, oil, baking soda,
salt, vanilla and water.  Beat 2 minutes.  Add instant pudding mix and beat
only until well blended.  Pour into lightly oiled 7 x 12-inch baking dish, and
bake at 350 degrees for about 30-35 minutes.  Let cool and frost, if desired.

Serves 8

KEY WORDS:  easy, quick, dessert, make ahead, stores well, freezes well, kids,
cake
-----
An easy, basic chocolate frosting.

            Chocolate Buttercream Frosting

1 square (1 oz) unsweetened chocolate,        2 c powdered sugar, sifted
     melted and cooled                3 T milk (as needed)
4 T butter, softened                1/2 t vanilla extract

Beat chocolate and butter together until smooth.  Continue beating and add 1 c
sugar followed by 1 T milk, followed by more sugar and milk, until all sugar is
blended in.  Use only enough milk to make it good consistency for spreading.
Beat in vanilla.  Spread on cooled cake.

Makes about 1 1/2 cups frosting

KEY WORDS:  kids, frosting, easy, quick
-----
Grandma's house always meant the smell of wonderful things baking in the oven.
This was one of my favorites.

                 Grandma's Spice Cake

3/4 c butter or shortening            1/4 t allspice
1 c brown sugar                 1/4 t cinnamon
1 egg                        2 c flour
1/2 c raisins                    1 t baking soda
1/4 t salt                    1 c sour milk
1/4 t cloves                    2 t baking powder
1/4 t nutmeg

Cream together butter, brown sugar and egg until light and fluffy.  Stir in
raisins, salt and spices.  Add half the flour.    Blend in baking soda and milk.
Stir in remaining flour and baking powder.

Pour batter into buttered 8-inch round layer pans or 7 x 12-inch baking dish.
Bake in a moderate oven at 375 degrees for 25 minutes or until top springs back
when touched.  May be served plain or frosted; warm or cooled.

Serves 8

KEY WORDS:  cake, dessert, brunch, kids, easy, quick, make ahead, freezes well
-----
A great way to start your day.

                   Prune Coffee Cake

1 c prunes                    1/2 c milk
2 c flour                    1/3 c butter or shortening
3/4 c sugar                    1 t cinnamon
3 t baking powder                2 T brown sugar
1/2 t salt                    3 T butter, melted
1 egg

Soak prunes in just enough warm water to cover; set aside.

Mix and sift all dry ingredients.  In a separate bowl, beat egg until light and
fluffy.  Stir in milk and melted butter.  Gradually add this liquid to flour
mixture and combine thoroughly.  Turn into lightly oiled 8-inch square baking
dish.

Cut soaked prunes into pieces and press down into dough.  Combine cinnamon,
brown sugar and melted butter.    Spread over prunes.

Bake at 350 degrees for 30-40 minutes.

Serves 6

KEY WORDS:  cake, brunch, make ahead, breakfast
-----
-----
This recipe came out of Jolly Ole England.  We spread it on toast with
breakfast, or have it on scones with afternoon tea.

                  Lemon Curd

3/4 c butter                      3 lemons, juiced
2 c sugar                      4 eggs, beaten

Melt butter in double boiler.  Mix in sugar and lemon juice until dissolved.
Add beaten eggs and stir until it thickens.  Serve on warm toast.

Makes 2 1/2 cups.

KEY WORDS:  breakfast, brunch, lunch, make ahead, English tea, kids, gift,
stores well
-----
Everyone can get in on making this one happen; even youngsters can take a turn
at the crank.

                  Homemade Ice Cream

6 eggs                  1 gal lo-fat milk (approximately - use
2 c sugar                  enough to fill ice cream freezer)
1/4 tsp salt              5 half-gallon cartons of ice, crushed
1 T vanilla extract          rock salt
1 can (13 oz) evaporated milk

In large mixing bowl, beat eggs.  Add sugar gradually, stirring constantly
(using an electric mixer is okay).  Add salt, vanilla and canned milk.    Add
about a pint of the fresh milk and mix.  Pour mixture into ice cream freezer
can.  Add rest of milk to fill can to the middle of the top paddle board.
Assemble ice cream freezer.

Add chipped ice and rock salt to barrel around freezer can.  Crank freezer
until ice cream is stiff; cranking will become harder as ice cream hardens.
Add additional ice and salt to barrel as needed.

Makes 5 quarts

KEY WORDS:  dessert, entertain, outdoor, kids, freezes well, make ahead,
stores well
-----
Summer special.

                  Fruit Salad

1 cantaloupe melon, cubed            1 lb seedless grapes
1 honeydew melon, cubed             4 peaches, cubed
2 baskets strawberries, sliced            1 lemon, juiced OR
2 oranges, peeled and wedged            1 c yogurt, any fruit flavor
1/2 watermelon, cubed (optional)

Stir fruit pieces together by hand.  Squeeze juice of lemon over all, or stir
in yogurt.

For a special occasion:  combine 1/8 cup pure maple syrup with one ounce vodka
and pour over salad.

Serves 6

KEY WORDS: salad, outdoor, easy, kids, lunch, entertain, brunch, dessert
-----
When we stayed at a lovely 500-year-old farmhouse in England, the lady of the
house served a delicious tea she mixed herself.  Here's her recipe:

                   Chilton Farms Tea

2 c loose leaf black tea
1/4 c Earl Grey Tea

Measure teas into airtight jar, seal, and turn jar several times to mix
thoroughly.  Turn jar three or four times before each use.

TO BREW A POT OF TEA:  heat water to boiling; pour small amount into teapot and
swirl around to heat sides of pot; discard.  Immediately measure into the pot,
1 rounded teaspoonful of tea leaves for each cup of tea to be made.  Add 1 cup
of boiling water for each cup of tea.  Let steep for 5 minutes.  Serve with
cream or lemon.

Makes 2 1/4 cups bulk tea.

KEY WORDS:  beverage, English tea, breakfast, stores well, make ahead, easy
------
Jolly good eating from the British Isles.

                   English Jam Tarts

2 2/3 c flour                1/2 c less 1 T water, ice cold
1 c butter, chilled            1 tsp grated lemon rind or extract
2 T honey or sugar            assorted jams and preserves
1 egg yolk

Using knives, cut together flour and butter until butter is small marble size.
Make a well, and add sweetener, egg yolk, water and lemon rind.  Quickly
combine all ingredients.  Place dough on floured surface and knead lightly
together for 5 minutes.  Roll dough into a ball, and chill in the refrigerator
for 1/2 hour.

Roll dough to 1/4-inch thickness, and cut into 4-inch squares.    Put a
tablespoonful of jam in the center of each square, fold into a triangle and
seal the edges.  Place on oiled cookie sheets and bake in preheated 400 degree
oven for 10 minutes.  Tarts will be golden brown when done.  Serve warm or
cooled.

Makes 12 tarts

KEY WORDS:  entertain, kids, baked goods, holiday, English tea, make ahead
-----
You'll find all shades of red in this pie, from palest pink to the deepest
rose.

                Strawberry Rhubarb Pie

2 c rhubarb (approx 2 stalks/cup), cut           1 tsp orange rind or extract
3 c strawberries, washed, stemed and cut       2 T arrowroot
3/4 c pure maple syrup                   2 T Amaretto liqueur
1/3 c butter                       1 whole wheat double pie crust

Place fruit in bottom of 9-inch pie shell.  Arrange fruits randomly so that
shell is filled equally in all areas with both fruits.    In a saucepan over low
heat, combine syrup, butter, orange and arrowroot.  Remove from heat and add
Amaretto.  Pour over fruit in pie.  Cover pie with top crust.  Using fork tips,
seal edges, and prick breathing holes in top of pie.  Bake in 350 degree oven
for about 1 hour.  Check at about 45 minutes.  Crust should be golden brown
when pie is finished.  Pie may be bubbling at holes.

Serves 6

KEY WORDS:  dessert, entertain, pie, baked goods, make ahead
-----
Allow at least two per person because one is never enough.

                  Almond Buns

2 T yeast                     3 3/4 c unbleached flour
1 3/4 c milk, warmed to body temperature     1 pkg (8 oz each) cream cheese
1/4 c butter                     1/2 c almonds, ground
2/3 c pure maple syrup                 3 c milk, warm to body temperature

Put yeast into warm milk.  Let sit 5 minutes.  Cut together butter, maple syrup
and flour.  Make a well in the center, and stir in cream cheese and almonds.
Pour in yeast mixture and the additional milk.

Knead the dough on a floured surface 5 minutes.  Place dough in lightly oiled
bowl.  Let rise for 45 minutes.  Punch down dough, and knead again for 4
minutes.  Roll dough to 1/2-inch and cut in 5-inch rounds.  Place buns on
lightly oiled cookie sheet, and bake at 400 degrees for 8-10 minutes.  Serve
warm.

Makes 24 buns

KEY WORDS:  entertain, baked goods, brunch, holiday, bread, freezes well,
stores well, make ahead, kids
-----
By reducing the amount of sweetener, this recipe becomes a main dish for
breakfast or lunch.

                Apple Pecan Cheese Pie

4 eggs                         2 T grated orange rind or extract
2 c creamed cottage cheese             1/4 tsp nutmeg
2 tsp vanilla                     2 c chopped green apples
1/3 c pure maple syrup                 1 c pecans, chopped
1/4 c flour                     1 whole wheat pie shell bottom

Beat together eggs and cottage cheese.    Add vanilla, syrup, flour, orange and
nutmeg.  Blend thoroughly.  Stir in apples and pecans by hand.    Pour filling
into 9-inch whole wheat pie shell bottom.  Bake at 325 degrees for about 1
hour.  Top of pie will be evenly dark brown when done.

Serves 8

KEY WORDS:  baked goods, pie, brunch, easy, quick, dessert
-----
The blends do justify the means

        Ratatouille

4 T olive oil
1 eggplant, cut in 1" cubes
2 zucchini (Italian squash), cut in 1" cubes
1 T olive oil
2 onions, coarsely chopped
2 green peppers, cut in 1" cubes
1 T garlic, chopped
2 sprigs fresh thyme (OR
1/2 tsp dried thyme)
1 bay leaf
3 tomatoes, cut in 1" cubes
1 pkg Gruyere cheese (opt)

Heat first amount of oil in large heavy skillet.  When quite hot, add
eggplant; cook, stirring constantly, for about 3 minutes.  With a wooden
spoon, remove eggplant to colander.  Next cook zucchini in skillet, stirring
constantly, about 3 minutes.  Remove to colander also.  Add remaining oil to
skillet; saute onion until clear.  Add green pepper to skillet, and cook
while stirring, for about 3 minutes.  Stir in garlic, thyme and bay leaf.
Add drained eggplant and zucchini.  Cook while stirring, for about 5
minutes.  Add tomatoes, cover tightly, and cook for 20 minutes.  Uncover and
cook for about 10 minutes to reduce liquid that will have accumulated.
Serve hot or cold.

For a special occasion, divide into individual servings, cover with gruyere
cheese and bake in preheated 350 degree oven until cheese melts.

Serves 6

KEY WORDS:  make ahead, entertain, main dish
----
Homemade country style

        Ham Apple Pie

4 lb lean ham, cooked, chopped fine
5 green apples, chopped
2 onions, chopped fine
1 t sage
1 T mixed vegetable seasoning
1 cube bouillon (dissolved in
1 c water)
4 potatoes, cooked and mashed
3 T melted butter

In deep baking dish, arrange alternate layers of ham and apples.  Sprinkle
each layer with onion and seasonings.  Moisten each layer with bouillon.
Over top, cover with layer of thick mashed potatoes.  Brush potato peaks
with melted butter.  Bake at 325 degrees for 1 1/2 to 2 hours until ham is
thoroughly heated and potato peaks are browned.

Serves 6

KEY WORDS:  easy, kids, leftovers, potluck, main dish, casserole
----
An early California taste experience

        Arroz Con Pollo

2 T oil
2 lb chicken thighs & legs
1/2 tsp paprika
1 T cilantro, chopped
1/2 c onion, diced
1 clove garlic, crushed
1 1/2 c water
1/2 c white wine
3 tomatoes, diced
1 bouillon cube
1 bay leaf
1/2 tsp oregano
1 tsp mixed vegetable seasoning
1/2 tsp basil
1 c celery
1/2 c almonds
3/4 c short grain brown rice
3/4 c wild rice
2 c peas

Heat oil and brown chicken in it for 10 minutes.  Add paprika, cilantro,
onion and garlic.  Saute until onion is clear.  Stir in water, wine,
tomatoes, bouillon cube, and seasonings; combine thoroughly.  Stir in
celery, almonds and rice.  Cover and simmer 20 minutes; add peas and simmer
another 10-20 minutes or until rice is ready.

Serves 4

KEY WORDS:  entertain, spicy, ethnic, main dish
----
We've even known children to eat zucchini when its prepared like this.

        Stuffed Zucchini

6 zucchini (Italian squash)
4 tomatoes, diced
1 c bacon, crumbled
3 cloves garlic, diced
2 onions, diced
1 1/2 c brown rice
2 bell peppers, diced
3 c white wine
1 cube vegetable bouillon
1/4 tsp mint leaves, chopped
1/2 c butter
1/4 c lemon juice
3 eggs
2 T parsley, chopped

Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving
1/4" around skins.  Combine zucchini centers in fry pan with all other
ingredients except eggs and parsley.  Saute 30 minutes.  Place zucchini in
baking dish; stuff with rice-vegetable mix; spoon any extra around zucchini;
cover with foil.  Bake for 20 minutes at 350 degrees. Prick holes in foil
for steam to escape.  Beat together eggs and parsley; pour over stuffed
zucchini; recover and continue cooking 10 more minutes.

Serves 6

KEY WORDS:  entertain, casserole, main dish
----
Authentic Mexican gourmet dining.

        Paella

1 chicken broiler, cut up
2 cloves garlic
1/4 c oil
1 lb raw shrimp
4 sliced tomatoes
1 lb peas
12 artichoke hearts, bottled or frozen & defrosted
1 1/2 c brown rice
6 strands saffron
1 c onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tsp paprika
1 c white wine
2 c water

Brown chicken and garlic in oil; remove chicken to large casserole dish.
Add shrimp, tomatoes, peas and artichoke hearts to dish.  In oil used to
brown chicken, saute rice, saffron, onion, green and red bell peppers for 7
minutes.  Add to casserole dish, sprinkle on paprika, and pour in wine and
water.  Bake uncovered at 350 degrees for 1 hour, or until rice is ready.

Serves 6

KEY WORDS:  ethnic, entertain, spicy, main dish
----
Great with baked or barbecued fish or as sauce with vegetables.

        Herb Butter for Seafood or Artichokes

1/2 c butter
1 tsp paprika
1 T green scallions
1/4 tsp oregano
1/4 tsp marjoram
1/4 tsp basil
1 clove garlic, crushed
3 T fresh parsley, chopped
1/2 tsp soy sauce

Melt butter over medium heat and stir in remaining ingredients.  Simmer 5
minutes.  Serve warm.  May be refrigerated and reheated when needed.

Makes about 1/2 cup.

KEY WORDS:  easy, quick, entertain, make ahead
----
From Russia with love.

        Chicken Kiev

1/2 c butter
3 cloves garlic, diced
1/4 c lemon juice
1/2 tsp mixed vegetable seasoning
2 chicken breasts
2 eggs
1/2 c scallions, diced fine
3 c cracker crumbs
1/2 c grated Parmesan cheese

In a fry pan, melt butter and saute garlic with lemon juice and seasoning.

Using flavorizer, inject breasts with butter mix.  (The flavorizer can be
purchased at any kitchen supply store.  It looks much like the needle a
doctor uses for injections, and it's use is also similar.)

Add remaining liquid to eggs and beat.  In a separate bowl, combine
scallions, cracker crumbs, and Parmesan cheese.  Dip breasts in egg mixture,
then into cracker mixture.  Bake at 350 degrees for 30 minutes.

Serves 2

KEY WORDS:  entertain, gourmet, spicy, ethnic, main dish
----
Crispy outside, soft and tasty inside.

        Potato Time

6 potatoes, in 1/2" slices
1 1/2 c mayonnaise
1 onion, minced
1 T soy sauce
1 T oregano leaves
1/2 tsp garlic powder
3 T parsley
1 1/2 c cracker crumbs
1 c grated Parmesan cheese, (opt)

Place potato slices in covered vegetable steamer; steam 12 minutes; drain
and cool.  Mix together mayonnaise, onion, soy sauce, oregano, garlic and
parsley.  Frost each potato slice with this mixture, and then dip it into
cracker crumbs.  Bake on cookie sheets at 350 degrees for 10 minutes.
Sprinkle with Parmesan and serve hot.

To make as a casserole, cover bottom of casserole with potato slices, spread
on mayonnaise mixture, then sprinkle on crumbs.  Continue in layers until all
ingredients are used.  Bake at 350 degrees for 1 hour.  Top with Parmesan
and serve.

Serves 4

KEY WORDS:  kids, quick, easy, vegetarian, casserole
----
A real fish story.

        Mendocino Sole

8 fillets of sole
1 tsp minced onion
1 tsp lemon juice
1/2 c dry white wine
1 c seedless grapes
1/4 c cognac
2 T butter
2 T flour
1 c cream
1/2 tsp mixed vegetable seasoning

Wash and dry sole.  Set fillets in baking dish, side by side.  Sprinkle on
minced onion, lemon juice, and wine.  Cover and bake 15 minutes at 350
degrees.  Meanwhile, slightly bruise grapes and marinate in cognac.   Make a
sauce of butter, flour and cream; add mixed vegetable seasoning.  Combine
sauce with grapes and cognac.  Pour over sole fillets and return to oven for
5 minutes.

Serves 4

KEY WORDS:  entertain, spicy, easy, main dish
----
Can be made the night before.

        Chicken Regency Salad

1 pkg (9 oz) frozen artichoke hearts
2 c Italian salad dressing
3 c cooked, cubed chicken
1/3 c thinly sliced water chestnuts
1/4 c slivered green olives
1 T soy sauce
2 T butter
1/2 c pecan halves
1 pinch mixed vegetable seasoning
3/4 c diced celery

Cook artichoke according to package directions; drain.  Combine with salad
dressing, chicken, water chestnuts, olives, and soy sauce.  Cover and
refrigerate at least 3 hours.

Melt butter; add pecans and cook over low heat, stirring constantly until
nuts begin to brown.   Drain nuts and sprinkle with vegetable seasoning;
cool.

Drain any liquid from chicken mixture.  Add celery just before serving.
Serve on lettuce leaves and garnish with pecans.

Serves 2

KEY WORDS:  kids, easy, leftovers, make ahead, salad, lunch
----
A favorite with the whole family.

        Noodles and Apples

3 c cooked noodles
3 T butter
3 T grated Swiss cheese
3 c sliced green apples
3/4 c raisins
1/2 tsp nutmeg
1/4 tsp cloves
3 T molasses

Combine all ingredients and pour into well-oiled medium casserole.  Cover
and bake at 350 degrees for 30 minutes.  Bake uncovered for 15 minutes
longer or until slightly browned.

Serves 4

KEY WORDS:  kids, casserole, easy, leftovers, vegetarian
----
An unusual combination of flavors.

        Banana Fish

1/4 c flour
2 tsp curry powder
1/4 tsp soy sauce
4 bananas, firm, peeled & halved lengthwise
1 lb fish fillets
1 T oil
3 stalks celery, sliced
4 T butter
2 T lemon juice

Mix together flour, curry powder, and soy sauce; coat bananas and fish with
this; set aside.  Heat oil in skillet.  Stir-fry celery until crisp; set
aside.  Add butter to oil; saute bananas until golden, about 1 minute on
each side.  Sprinkle bananas with half of lemon juice; remove to serving
dish.  Saute fish in oil/butter mix until fish comes easily away on a fork,
about 3 minutes on each side.  Sprinkle with remaining lemon juice.  Place
on serving dish with bananas.  Spoon celery over fish.

Serves 4

KEY WORDS:  quick, main dish
----
Another good recipe to use up Thanksgiving leftovers.

        Turkey Pot Pie

5 potatoes, mashed
1 egg, slightly beaten
1/2 c mayonnaise
1 T lemon juice
3 c diced turkey
2 c chopped celery
1 c cooked peas, drained
1 c natural cheddar cheese, grated

Cook & mash potatoes, or used leftovers.  Stir in egg.  Spread in well oiled
9-inch pie pan.  Bake at 375 degrees for 10 minutes.  Combine mayonnaise and
lemon juice; stir in turkey, celery, and peas.  Spoon into potato crust.
Top with cheese.  Continue baking 15-20 minutes or until hot through.

Serves 6

KEY WORDS:  kids, leftovers, main dish
----
Poetry in every bite.

        Roast Beef a la Stroganoff

1/2 c chopped celery
1 onion, chopped fine
1/4 lb mushrooms, sliced
1/4 c butter
1/2 c flour
1 tsp soy sauce
1 1/2 c beef bouillon
1 c sour cream
2 c thinly sliced roast beef, cooked

Cook celery, onion and mushrooms in butter until tender.  Stir in flour and
soy sauce.  Add bouillon; cook, stirring until thickened.  Stir in sour
cream.  Add beef and heat through.  Serve with hot cooked rice or noodles.

Serves 4

KEY WORDS:  kids, entertain, easy, main dish, leftovers
----

        Turkey and Pecan Casserole

8 c turkey, cooked & cubed
1/2 tsp mixed vegetable seasoning
8 T butter
4 cloves garlic, minced
2 T scallions, chopped
6 T brandy
1 c white wine
2 T tomato paste
6 T whole wheat flour
1 c mushrooms, chopped
2 c broth
1 lb pecans
1 1/2 c sour cream
1/2 c fresh parsley, chopped

Season turkey with mixed vegetable seasoning.  In skillet, melt 1/2 of
butter and brown turkey; place turkey in ovenproof casserole with lid.  In
same skillet, saute garlic and scallions.  Add brandy and wine; increase
heat and boil about 1 minute.  Reduce heat to low and whisk in tomato paste,
and flour.  Cook, stirring until smooth.  Add mushrooms and broth.  Pour
sauce over turkey in casserole.  Add pecans.  Bake covered 35 to 40 minutes
or until turkey is tender.  Remove from oven.  Spoon about 2 cups of turkey
sauce into bowl; stir in sour cream; return to casserole, stirring until
thoroughly combined.  Return to oven and bake covered about 10 minutes.
Sprinkle with parsley and serve.

Serves 6

KEY WORDS:  kids, entertain, make ahead, casserole, main dish, leftovers
----
Quite out of the ordinary.

        Chili

1 1/2 lb ground beef, chicken, or turkey
2 c water
1 T chili powder
1 T curry powder
3 tomatoes, diced
4 c cooked kidney beans or pinto beans
1 onion, chopped
1 bunch green onions, sliced
1 1/2 cups grated natural sharp cheese, or mild
     cheddar cheese

In a frying pan, saute meat until lightly browned.  Pour off drippings.  Add
water, chili, and curry powder; simmer 5 minutes.  Add tomatoes and beans;
heat through.  Stir in onions.  Ladle into serving bowls and sprinkle on
cheese.

Serves 6

KEY WORDS:  spicy, leftovers, potluck, main dish
----
Winter food for cold hungry bodies.

        Polish Stew

1 lb Polish sausage, cut in 1/2" pieces
3 T oil
1 1/2 lb beef, cubed
2 onions, sliced
2 c mushrooms, sliced
1 lb sauerkraut, canned
1 c white wine
1 can (8 oz) tomato sauce
2 tsp soy sauce
1 tsp caraway seeds
1/4 tsp vegetable seasoning

Saute sausage 15 minutes; remove to casserole.  Add oil to sausage
drippings; brown beef in oil, 15 minutes; remove to casserole.  Saute onion;
add to casserole.  Saute mushrooms with sauerkraut and wine.  Add tomato
sauce, soy sauce, caraway seeds and vegetable seasoning.  Add this to
casserole also, mixing well.  Cover and bake at 375 degrees for 2 to 2 1/2
hours.  Stir casserole every 30 minutes.

Serves 8

KEY WORDS:  ethnic, spicy, entertain, easy, potluck, main dish
----
We leave to your imagination the origin of the title of this recipe.

        X's Spinach Salad

   SALAD:
2 bunches spinach, well washed,
   drained, large stems removed
1 onion, thinly sliced
2 eggs, hard cooked, chopped
2 tomatoes, cut into wedges
4 strips bacon, crumbled
1 can asparagus spears
   DRESSING:
1/2 c sugar
1 c safflower oil
1 tsp mustard
1 tsp salt
1/2 c vinegar
1 tsp whole celery seeds
1 T grated onion

Prepare dressing first: blend together sugar, oil, mustard and salt.  Add
vinegar, celery seeds and grated onion; shake or beat well.  Chill.

Mix together all salad ingredients, except asparagus spears.  Pour chilled
dressing over all and toss until well coated.  Arrange asparagus spears on
top.  Chill well before serving.  It is best the next day.

Serves 4

KEY WORDS:  make ahead, salad
----
Harry gave us his favorite dessert combination with this comment: "The
tartness of the ice contrasts nicely with the bread.  Besides, I have to do
something with all the lemons that keep falling off my tree."

        Lemon Bread with Lemon Ice

   BREAD:
1 c sugar
1/2 c milk
6 T unsalted butter
2 eggs
1 1/2 c flour
1 tsp baking powder
1/8 tsp salt
1 lemon rind, grated
   GLAZE:
1/2 c sugar
1/4 c fresh lemon juice
   LEMON ICE:
2 c water
1 c sugar
2 T grated lemon rind
1 c fresh lemon juice
2 egg whites (opt)

Grease and flour a 9x5 loaf pan for each loaf of bread you are making.
Combine sugar, milk, butter, and eggs; mix well.  Blend in flour, baking
powder, salt and grated lemon rind.  Turn mixture into pan and bake 1 hour
in preheated 350-degree oven.  Cool slightly, remove from pan, and set on
foil.

Meanwhile, prepare glaze.  Combine sugar and lemon juice in sauce pan.  Stir
over low heat until sugar dissolves and glaze is hot.

Pour hot glaze slowly over surface of bread.  Let bread cool completely
before slicing.

To prepare Lemon Ice, combine water and sugar in a saucepan.  Add rind and
bring to a boil.  Simmer 5 minutes.  Let cool.  Add lemon juice and stir.
Pour liquid into freezer trays (two for each loaf of bread) and freeze until
set, but not hard.  Place in food processor or blender.  If desired, add egg
whites (they will make the ice smooth and white), and beat until smooth.
Refreeze for about 3 hours or until firm.  When ready to serve, let stand
for a few minutes before scooping out.

Serve bread slices with a scoop of lemon ice on the side.

Makes 1 loaf

KEY WORDS:  easy, make ahead, dessert
----
?Que pasa?

        Tostadas de Pollo y Frijoles

2 tortillas
2 c cooked, mashed black beans (or refried beans)
2 c chicken, shredded
1 tomato, wedged
1 c string beans, cooked & cooled
1 head lettuce, shredded
1 green bell pepper, sliced
2 green onions, diced
1 can plain green olives, chopped
1 c natural cheddar cheese, grated
2 T hot sauce

Lay a tortilla on each plate; spread with a layer of beans.  Lay chicken on
beans.  Toss together vegetables and cheese; and mound on top of chicken.
Sprinkle hot sauce on top.

Serves 2

KEY WORDS:  entertain, spicy, ethnic, leftovers, main dish, salad
----
Red sky at night, fisherman's delight.

        Salmon for Super

6 salmon steaks, 8-10 oz. each
1/2 c butter
1/4 c vermouth
2 T orange peel
1 T lemon juice
1 tsp mixed vegetable seasoning
1 large russet potato, sliced paper thin
2 cloves garlic, diced
1/2 c green onion, sliced
1/4 c parsley, diced

Wash salmon and pat dry.  In a sauce pan, melt butter in vermouth; stir in
orange peel, lemon juice, and vegetable seasoning.  Place salmon in baking
dish.  Brush each side of fish with butter mixture.  Lay potato slices on
top of fish.  Sprinkle on garlic, onion and parsley.  Wrap baking dish in
foil, sealing tightly.  Place sealed dish over barbecue coals, and grill 10-
15 minutes or until fish flakes easily.  Or, in the oven, bake covered at
325 degrees until fish flakes easily.

Serves 6

KEY WORDS:  entertain, outdoor, easy, main dish
----
An eye-pleasing dish that's sure to please your guests.

        Chicken in Lemon-Plum Sauce

2 c peanut oil
6 oz rice noodles
2 lb chicken breasts, boned & cut into chunks
2 lemons, thinly sliced
  MARINADE:
2 T sherry
2 T soy sauce
1/4 tsp mixed vegetable seasoning
2 tsp fresh ginger, grated
1 tsp honey
  BATTER:
1 c whole wheat or rice flour
1/2 c arrowroot
1/2 tsp soy sauce
1 tsp baking powder
2 c ice water
1 T oil
  LEMON PLUM SAUCE:
1 T oil
1/4 inch ginger root, mashed
1 clove garlic, crushed
2 T honey
2 c chicken broth
1/2 c lemon juice
3/4 c bottled plum sauce
1 pinch salt
2 T sherry
1 grated lemon peel
2 1/2 T arrowroot

Combine ingredients for marinade, and marinate chicken for at least 1/2
hour.  Mix together ingredients for batter; set aside.  In sauce pan,
combine ingredients for plum sauce and heat over medium heat, stirring
occasionally; set aside, but keep warm.  Heat peanut oil in wok or fry pan
until very hot, about 400 degrees; deep fry noodles until puffed, about 1/2
minute; drain; set aside.  Drain chicken and dip in batter.  Deep fry
chicken in 350 degree oil for 5 minutes or until golden brown.  Place
noodles on a plate.  Arrange lemon slices around on noodles.  Put chicken in
center.  Pour hot plum sauce over chicken.  Serve.

Serves 6

KEY WORDS:  entertain, main dish
----
Oriental flavors to savor.

        Chicken Chop Suey

1 lb uncooked chicken breast, cut in 1" cubes
1 T oil
3 cubes vegetable bouillon
1/2 c unsweetened pineapple juice
2 T soy sauce
1/2 tsp ginger
1/2 tsp horseradish
1/2 c sliced celery
1 green pepper, sliced
1/2 c sliced mushrooms
1 tomato, diced
1/4 c sliced green onions
1 1/2 c fresh Chinese pea pods
1 can (4 oz) water chestnuts
3 c fresh bean sprouts

Pan fry chicken in oil.  Remove from heat and set aside.  In another pan,
crush bouillon cubes and dissolve in pineapple juice.  Add soy sauce,
ginger, horseradish, celery and green pepper; heat through.  Combine chicken
with tomato, green onions, pea pods and water chestnuts; stir-fry about 2
minutes.  Pour over fresh bean sprouts, top with pineapple sauce; serve
immediately.

Serves 4

KEY WORDS:  ethnic, main dish, spicy
----
You will have to plan days in advance if you use wild snails; canned ones
cut the preparation time to hours.

        Escargots on Mushroom Caps

18 snails
1 bay leaf
1 c white wine
2 T chopped onion
4 cloves garlic, crushed
1 dash allspice
1 tsp soy sauce
1/4 tsp vegetable seasoning
1/2 c butter
3 T finely chopped parsley
2 T minced green onions
1/4 tsp nutmeg
18 mushroom caps

Capture 18 snails.  Place them in a ventilated box with corn meal.  With a
sprayer bottle, spray the corn meal.  Keep them in this environment at least
72 hours.  Remove the snails and wash them in cold water.  Drop them into
boiling water with bay leaf and let simmer 15 minutes.  Drain in colander
and pick meat out of shell.  Remove the fall or the tail end where the snail
is attached to the shell.  Wash snails in cold running water.  Set aside.
If you prefer, use canned snails, and rinse in cold water.

In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and
vegetable seasoning.  Add snails and cook over low heat 10 minutes.  Remove
and drain snails, reserving liquid.  To this liquid add butter, parsley and
green onions.  Heat through; add nutmeg.  Place mushroom caps in baking
dish, top each with a snail, and pour liquid over all; bake at 450 degrees
for 7 minutes.  Serve immediately with sliced french bread.

Serves 6

KEY WORDS:  entertain, ethnic, appetizer
----

        South of the Border Stew

1/4 c butter
2 lb boneless round steak, cubed
5 medium zucchini, sliced thin
3 c corn
1 can (4 oz) green chilies, chopped
2 cloves garlic, minced
1 tsp salt
1/4 tsp oregano
1/4 tsp cumin
1 c cheddar cheese, shredded
1/4 c chopped cilantro

In a large skillet, melt butter.  Brown meat, a few pieces at a time.
Remove from skillet as they brown.  Saute zucchini in skillet 7-10 minutes.
Return meat and add corn, chilies, garlic, salt, oregano and cumin.  Simmer,
stirring occassionally, about 12-15 minutes or until meat is tender.  Stir
in cheese until melted.  Garnish with chopped cilantro and serve.

Serves 6

KEY WORDS:  easy, ethnic, potluck, quick, main dish
----
The Dutch Indonesian way of preparing beef brisket; make it a day ahead.

        Indonesian Brisket of Beef

3 lb beef brisket
3 cloves of garlic, diced
1/2 lb bacon
3 onions, sliced
4 c cooked pinto beans
1 c ketchup
3 carrots, sliced
2 hot peppers, diced
3 tomatoes, cubed
2 c celery, sliced
2 c corn
1 tsp vegetable seasoning

Boil brisket for 3 hours.  After 2 1/2 hours, combine garlic, bacon, onions,
and beans; bake at 350 degrees for 1/2 hour.  Add boiled brisket to baking
ingredients; also add rest of ingredients; continue baking at 350 degrees
for another 1/2 hour.  Remove from oven; allow to cool; refrigerate.  Serve
the next day with rice.

Serves 6

KEY WORDS:  entertain, spicy, ethnic, make ahead, main dish
----
It looks more expensive than it is.

        Simply Sumptuous Shrimp

1/4 c butter
1 large green pepper, seeded & chopped
1 onion, chopped
1 clove garlic, minced
1 can (28 oz) stewed tomatoes
1 pt clam juice
1 c dry white wine
1/2 c water
1 c brown rice
1 lb cooked medium shrimp
1 can (6 1/2 oz) minced clams, drained
1 c feta (or mozzarella) cheese, crumbled

In large skillet, melt butter.  Add green pepper, onion and garlic; saute
about 5 minutes.  Add tomatoes, clam juice, wine, water and rice.  Boil at
medium heat 25-30 minutes until rice is cooked.  Add shrimp and clams.
Reduce heat to simmer for 3 minutes.  Sprinkle cheese on top and serve.

Serves 4

KEY WORDS:  entertain, easy, main dish
----
Barbecue preparation takes only a little time and the results are worth it.

        Salmon Steaks

4 salmon steaks
1/4 c oil
2 T lemon juice
2 T soy sauce
1/2 T ginger

Combine all ingredients and pour over steaks.  Marinate 30 minutes; turn
steaks; marinate another 30 minutes.  Barbecue 10 minutes; turn steaks and
brush with marinade; cook another 10 minutes.

Serves 4

KEY WORDS: easy, outdoor, kids, entertain, main dish
----
A nice change from your standard chicken recipe.

        Peachy Chicken

3 lb chicken, cut up
1 c whole wheat flour
1 c white wine
1/2 c butter
1/2 c water
8 c sliced peaches
1 c chopped walnuts

Roll chicken in flour; place in baking dish.  Melt together wine, butter,
and water; pour over chicken.  Bake at 350 degrees for 30 minutes.  Add
peaches and walnuts.  Bake another 1/2 hour to finish.

Serves 6

KEY WORDS: easy, entertain, main dish
----
A vegetarian favorite

        Wok Vegetables

4 T oil
4 cloves garlic
1/2 c cashews for garnish
  GROUP 1:
1/2 c turnips
1 c asparagus
1/4 c carrots
1 c broccoli
1 c potatoes
  GROUP 2:
1 c onion
1/2 c cauliflower
1 c celery
1 c string beans
1 1/2 c snow peas
  GROUP 3:
1 1/2 c sprouts
1 c lettuce
1/2 c spinach
1 c tomatoes
1 c mushrooms
1 1/2 c water chestnuts

Choose at least 2 vegetables from each group; dice them.  Heat oil in wok or
large skillet; add garlic.  Add Group 1 vegetables to hot oil; stir-fry 7
minutes.  Add choices from Group 2; stir-fry 5 minutes.  Add choices from
Group 3; stir-fry 5 minutes.  Serve over hot rice.  Garnish with cashews.

Serves 4

KEY WORDS:  vegetarian, easy, main dish
-----
All-in-one-pan dinner that makes clean-up easy.

        Spicy Rice and Vegetables

1 c green chilies, diced
1 c green bell pepper, diced
1 c celery, diced
1 c onion, diced
4 T butter
1 T honey
1 1/2 c brown rice
3 c water
1 apple, chopped
1/2 c almonds, chopped

Saute vegetables in butter and honey.  Add rice and continue to saute until
onions are clear. Add water, and boil 5 minutes.  Turn heat to low; let rice
absorb water, about 35 minutes.  In last 5 minutes of cooking, add apple and
almonds.

Serves 4

KEY WORDS:  spicy, easy, vegetarian, main dish
----
A family favorite.

        Stuffed Potatoes

4 baked potatoes
3 T butter
1/2 bunch scallions, diced
2 c cashews
2 tomatoes, diced
1 green bell pepper, diced
2 garlic cloves, diced
2 c natural cheddar cheese, diced

Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with
fork.  Cut each lengthwise; scoop out centers.  Place potato centers in fry
pan with butter, scallions, cashews, tomato, bell pepper, and garlic.  Saute
10 minutes.  Restuff potato skins with saute mixture.  Sprinkle on cheese,
serve immediately.

Serves 4

KEY WORDS:  vegetarian, easy, kids
----

        Mideastern Chicken

1/2 c oil
2 lemons, juiced
2 T garlic powder
1/4 tsp saffron
2 1/2 lb chicken, cut-up
1/4 tsp nutmeg
1 can (7 oz) green olives
4 c white wine
1 onion, diced

Use blender to combine oil, lemon juice, garlic and saffron.  Rub this
mixture on chicken pieces.  Place remaining ingredients in pan with chicken.
Simmer covered 20-30 minutes.  Serve with LEMON RICE.

Serves 4

KEY WORDS: ethnic, entertain, quick, easy, main dish
----

        Crab with Snow Peas

2 T vegetable oil
1 lb fresh crab meat, diced
2 cloves garlic, crushed
1/2 lb fresh snow peas
1 can (8 oz) water chestnuts (OR
1 c jicama, cut in 1/2" cubes)
1/4 c white wine
1 T soy sauce
1 T arrowroot
1/4 c water
4 c rice, freshly cooked

Heat oil.  Add crab and simmer, stirring, 2 minutes.  Add garlic, snow peas
and water chestnuts; simmer 5 minutes.  Stir together wine, soy sauce,
arrowroot and water until arrowroot is dissolved.  Pour into cooking crab
mixture and simmer another 2 minutes.  Serve immediately over hot rice.

Serves 4

KEY WORDS:  entertain, easy, main dish, quick
----
We use turkey sausages in this winning skillet dinner.

        Sausage Skillet

4 red potatoes, cut in 1/2" cubes
4 Italian-style sausages, cut into 1/4" slices
1 onion, diced
1 bell pepper, cut into lengths
1 red pepper, cut into lengths

In sauce pan, cover potatoes and sausage with water; simmer, covered, until
sausage is fully cooked, about 20 minutes.  Drain off water; add vegetables
to potatoes and sausage in fry pan.  Simmer 10 minutes, stirring
occasionally.  Serve immediately.

Serves 4

KEY WORDS: quick, easy, spicy, main dish
----
A delicious change from potatoes.

        Lemon Rice

6 c brown rice, freshly cooked
1 lemon rind, grated
1 lemon, juiced
6 T butter
1 c celery (opt)
1 tsp rosemary (opt)

Combine rice with all ingredients and toss together.  Serve immediately.

Serves 4

KEY WORDS:  entertain, kids, easy, vegetarian
----
Very gourmet, very simple to prepare.

        Baked Cornish Hens

4 cornish hens
1/2 c butter
2 T lemon juice
1 tsp rosemary
2 cloves garlic, pressed

Rub hens with butter.  Combine other ingredients and use to baste hens.
Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes.
If serving with rice, spoon remaining lemon mixture over rice.

Serves 4

KEY WORDS:  entertain, easy, kids, main dish
----
Turkey with a delicious broccoli cheese sauce.

        Turkey Divan

4 T butter
2 T flour
1 c cream
2 c diced turkey
4 spears broccoli, sliced lengthwise
1/2 tsp mixed vegetable seasoning
1/2 c Parmesan cheese, grated

In a sauce pan, melt butter and gradually stir in flour to make a smooth
paste.  Slowly add cream and whisk until smooth.  Place turkey in baking
dish, alternating with layers of broccoli spears.  Pour sauce over all and
sprinkle on vegetable seasoning.  Top with Parmesan cheese.  Bake at 350
degrees for 20-30 minutes; cheese will be bubbling and slightly browned.

Serves 2

KEY WORDS:  entertain, easy, leftovers, main dish
----
Poached eggs a la Mexico.

        Huevos

2 onions, chopped
2 cloves garlic, diced
1/3 c olive oil
2 tomatoes, chopped
2 1/2 tsp chili
6 eggs
1/2 c natural cheddar cheese, grated
2 tortillas

In fry pan, combine onions, garlic and oil.  Heat gently for 5 minutes.  Add
tomatoes and chili.  Meanwhile, in separate pan, poach eggs.  Heat tortillas
by steaming them.  Place tortillas on individual plates and top with poached
eggs.  Pour sauce over the top and sprinkle with cheddar cheese.

Serves 2

KEY WORDS:  spicy, ethnic, easy, brunch, breakfast
----
Gorgeous yellow surprise.

        Tamale Casserole

3/4 c yellow cornmeal
1 1/2 c milk or water
1 egg
1 lb meat (chopped ham, chicken, ground beef)
2 T oil
1 onion
3 tomatoes, diced
1/2 tsp oregano
1 can (7 1/2 oz) green olives, sliced
1 c cottage cheese (opt)

Mix cornmeal, milk and egg in large bowl; set aside.  In skillet, brown meat
in oil with onion, tomato and oregano.  Pour off fat and add olives and
cottage cheese; simmer 5 minutes.  Stir into cornmeal mix; turn into
casserole dish; bake at 350 degrees, 1 hour.

Serves 4

KEY WORDS:  easy, leftovers, casserole, main dish
----

        Wild Rice

1/2 c celery
1/2 c onion
1/2 c parsley, grated
1/2 c butter
1 box (10 oz) tofu
2 c water
1/2 c wild rice
1/2 c short grain brown rice
3 T lemon juice
1/2 tsp rosemary

In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes.
Blend tofu and water together; add to skillet; also add wild rice, brown
rice, lemon juice and rosemary; bring to a boil.  Reduce heat to low and let
rice absorb moisture, about 30-40 minutes.  Serve.

Serves 2

KEY WORDS:  vegetarian, easy, entertain,
----

        Pork Chops Vermont

1 c catsup
1 c maple syrup
2/3 c white wine
1/4 c water
1 bouillon cube
1 bay leaf
2 cloves garlic, minced
1/4 tsp ground ginger
3/4 tsp thyme
1 1/2 tsp basil
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
4 pork chops, 1 1/2" thick

In sauce pan, combine all ingredients except pork chops.  Bring to a boil,
then reduce heat and simmer uncovered for 30 minutes; stir occasionally.
Meanwhile, bake chops 30 minutes at 375 degrees; pour sauce over chops.
Bake 15-20 minutes more, spooning sauce over chops every 5 minutes.

Serves 4

KEY WORDS:  kids, easy, entertain, main dish
----
From the far north.

        Canadian Souffles

1 T butter
3 T Parmesan cheese, grated
6 eggs, separated
8 oz cream cheese (at room temperature)
1 c grated cheddar cheese
1/2 c sour cream
3 T chopped pimento
1 T chopped chives
3/4 tsp dry mustard
3/4 lb Canadian bacon, cut in bite-sized pieces

Butter bottom and sides of individual souffle dishes and sprinkle with
Parmesan cheese.  Beat egg yolks until thick and lemon colored, about 5
minutes.  Beat in cream cheese, cheddar cheese, sour cream, pimento, chives
and mustard.  Using clean, dry beaters, beat egg whites until stiff.
Gently, fold into yolk mixture; fold in Canadian bacon.  Turn souffle into
souffle dishes.  Bake at 350 degrees 25-30 minutes.  Souffle is done when a
knife inserted in center comes out clean.

Serves 6

KEY WORDS:  entertain, breakfast, brunch, main dish
----
Something a little different for turkey.

        Turkey Empenadas

1 c cooked turkey, cubed
1 1/3 c cheddar cheese, coarsely grated
1 can (4 oz) green chilies, drained
1 c flour whole wheat
1/4 c corn meal
1/2 tsp salt
1/3 c butter
1/4 c water, cold
1 T milk
4 tsp corn meal for topping

Mix together turkey, cheese and chilies; set aside.  In a different bowl,
mix together flour, cornmeal and salt.  Cut in butter until particles are
the size of small peas (a pastry blender makes this an easy job).  Sprinkle
with water and mix with pastry blender or fork until pastry can be formed
into a ball.  Add a little more water if necessary.

Divide dough into balls, one ball for each two servings; divide turkey
mixture into same number as dough.

Turn one dough ball onto floured board and roll into an 11" square.  Place
on oiled cookie sheet.  Spoon one part of turkey mixture over 1/2 of pastry,
coming to 1 1/2" of the edge.  Fold other half of pastry over it, and crimp
edges to seal them.  Repeat this procedure with each ball of dough.

Brush turnovers with milk.  Sprinkle remaining corn meal on top.  Bake at
400 degrees for 25 minutes or until golden brown.  Allow to cool slightly;
slice into wedges to serve.

Serves 4

KEY WORDS:  kids, entertain, main dish, leftovers
----
For a fine dining experience.

        Sole in Wine

1 1/2 lb fillet of sole or other white fish
1/3 lb mushrooms, whole
1 c dry sauterne
1/4 c cream
2 egg yolks

Place sole in glass baking dish.  Add mushrooms and wine.  Bake until tender
at 350 degrees, about 30 minutes.  Drain liquid into sauce pan and reduce
over medium heat until amount left is equal to initial amount of sauterne.
In a cup, mix yolks and cream together thoroughly; add to sauce pan, using
whisk to blend.  Pour over fish and return to oven briefly to glaze.

Serves 4

KEY WORDS:  easy, entertain, lunch, main dish
----
After a busy day out of the house.

        Bean Casserole

1 lb bacon, cooked and crumbled
4 onions, sliced
1/2 cup maple syrup
1/2 tsp garlic salt
1 lb pinto beans, cooked

Combine all ingredients in a covered baking dish.  Bake at 350 degrees for 1
hour.

Serves 4

KEY WORDS:  kids, easy, leftovers, potluck, make ahead, main dish
----
A hint of the mysterious

        Rice Pilaf Salad

2 c turkey, cooked and diced
1 1/2 c brown rice, cooked
1 c garbanzo beans, cooked
1 c red adzuki beans (or kidney beans), cooked
2 apples, cored and chopped
1/2 c celery, sliced
1 green pepper, chopped
1/2 c plain green olives, sliced
1/4 c green onion, sliced
1/4 c parsley, diced

Combine all ingredients and toss together.  Chill 1 hour.  Just before
serving, pour dressing of your choice over salad.  Toss and serve.

Serves 4

KEY WORDS:  entertain, easy, leftovers, salad
----
From "south of the border, down Mexico way."

        Chili Relleno Pie

2 cans (8 oz. ea.) green chilies
1 lb jack cheese, sliced
1 lb natural cheddar cheese, sliced
4 T whole wheat flour
1 c evaporated milk
1 c sour cream
4 eggs
1 c diced chicken or turkey, cooked (opt)
2 c mild salsa

Cut chilies open and line 8" x 13" baking dish with them.  Layer both
cheeses evenly over chilies.  Add any remaining chilies over the cheese
layer.  Mix flour with small amount of milk; using a wire whisk helps to
make a smooth paste.  Mix in remaining milk and sour cream.  Beat in eggs,
one at a time; add diced meat.  Pour over chilies and cheese; bake for 30
minutes at 350 degrees.  Pour salsa over top and bake an additional 15
minutes.

Serves 8

KEY WORDS:  entertain, spicy, potluck, vegetarian, ethnic, main dish
----
A new twist on an old favorite.

        Cheese Chicken Lasagne

8 oz lasagne noodles
1/2 c onion, chopped
1/2 green pepper, chopped
4 T butter
1 can (7 1/2 oz) cream of chicken soup
1 c mushrooms, sliced
1/2 c pimentos, chopped and drained
1/3 c white wine
1/2 tsp basil, crushed
1 3/4 c cottage cheese
2 c chicken, cooked and diced
2 c natural mild cheddar cheese, grated
1/2 c grated Parmesan cheese

Cook noodles in boiling, salted water according to package directions;
drain.  Saute onion and bell pepper in butter until onion is clear and
tender.  Stir in soup, mushrooms, pimento, wine and basil.  Lay half the
noodles in a 9"x 13" baking dish; top with half the sauce, followed in
layers with half of the following: cottage cheese, chicken, cheddar and
Parmesan cheeses.  Add in layers remaining noodles, sauce, cottage cheese
and chicken.  Bake at 350 degrees 45 minutes.  Top with remaining cheeses;
bake 2 minutes more.

Serves 9

KEY WORDS:  kids, entertain, leftovers, potluck, main dish
----
For a country-western evening.

        Tex-Mex Salad

1 onion, chopped
4 tomatoes, chopped
1 head lettuce, chopped
1 1/4 c cheddar cheese, grated
3/4 c Italian dressing
1 lb. ground meat, beef, turkey, or chicken
1 can (15 oz) kidney beans, drained
1/4 tsp mixed vegetable seasoning
1 bag tortilla chips, crushed
1 large avocado, sliced
1 can (7 1/2 oz) plain black or green olives (opt)

Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.
Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.
Mix with cold salad.  Toss in crushed tortilla chips and avocado slices.
Garnish with olives, if desired.

Serves 4

KEY WORDS:  kids, easy, leftovers, salad
----
Delightfully light.

        Cheese Mushroom Souffle

5 T butter
1/2 lb mushrooms, finely chopped
1 T green onion, chopped
1/2 tsp mixed vegetable seasoning
1 dash ground nutmeg
3 T whole wheat flour
1 c milk
2 T sherry
5 eggs, separated
1 1/4 c shredded Swiss cheese

In frying pan, melt butter; add mushrooms and onion, stirring until all
liquid evaporates, about 5 minutes.  Add seasonings and flour; stir until
blended.  Gradually stir in milk and sherry.  Blend in egg yolks one at a
time. In a separate bowl, beat egg whites until stiff peaks form.  Fold
whites into mushroom mixture until just blended; fold in about 4/5 of
cheese.  Spoon mixture into buttered individual souffle dishes or single
large souffle dish.  Sprinkle remaining cheese on top.  Bake small dishes
for 25-30 minutes at 375 degrees.  Bake large souffle at 350 degrees for 35-
40 minutes or until puffy and golden.  Serve immediately.

Serves 4

KEY WORDS:  entertain, hi-pro, easy, vegetarian, brunch, main dish
----

        Fresh Mushroom Soup

2 T butter
1/2 lb fresh mushrooms, sliced
1/2 c finely chopped onion
1/2 tsp vegetable seasoning
1 T arrowroot powder
2 c skim milk
1 cube bouillon

In sauce pan, melt butter over medium heat.  Add mushrooms.  onion, and
vegetable seasoning.  Cook about 5 minutes.  Combine arrowroot in about 1/4
of the milk; add to mushroom mixture.  Add bouillon cube and remaining milk.
Simmer, stirring constantly, until soup is hot and thickens slightly.

Serves 2

KEY WORDS:  entertain, soup, easy, quick, vegetarian, soup
----
For the Dutch, fall weather means leek soup.

        Dutch Leek Soup

3/4 c whole wheat flour
2 cubes bouillon
2 qt water
1 c milk
1/8 tsp ground mace
5 leeks
1/4 c whipping cream
2 c shredded Edam or Gouda cheese

Blend together flour, bouillon cubes and water.  Stir in milk and mace.
Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes.  Add
leeks and cream; simmer 10 minutes.  Serve cheese with soup at the table.

Serves 8

KEY WORDS:  entertain, spicy, ethnic, quick, easy, freezes well, soup
----
Something to do with the Halloween Jack-o-lantern.

        Holiday Pumpkin Soup

4 c broth
1 cube bouillon
4 lb fresh pumpkin, peeled, seeded, cooked
2 c water
2 c half & half
2 T molasses
1 T butter
1/8 tsp ground ginger
1/4 tsp nutmeg
1/2 c fresh parsley, chopped
chopped mint for garnish

Make broth with bouillon.  Cut pumpkin into 1" cubes and place in broth.
Simmer for 5 minutes, then puree in blender.  Return puree to heat; add half
& half and molasses.  Add butter, ginger and nutmeg; simmer 10 minutes.  Add
parsley; simmer 10 minutes more.  Serve with fresh chopped mint on top.

Serves 6

KEY WORDS:  soup, holiday, easy
----
I have never had any leftovers with these.

        Ham Biscuits

2 c whole wheat pastry flour, or unbleached
     white flour
4 tsp baking soda
1/2 c cooked ham, diced fine
4 T butter
3/4 c milk, apple juice or water

Stir flour, baking soda and ham together.  Cut in butter until crumbly.  Add
milk and quickly moisten.  Roll out dough on floured board.  Cut biscuits in
round 2" shapes.  Bake at 350 degrees, 12 to 15 minutes.

Makes 12

KEY WORDS:  easy, leftovers, kids, potluck, brunch
----
From the deep South.

        Cream of Pecan Soup

2 T butter
1/2 c onion, diced
1 T flour
2 c broth (OR
2 c water AND
1 vegetable bouillon cube)
1/2 tsp soy sauce
1/2 tsp vegetable seasoning
1 dash nutmeg
1 c pecans, ground fine
1/2 c celery leaves
1 1/2 c cream or half & half
4 sprigs mint

Melt butter; add onion and saute 5 minutes.   Stir in flour and broth.  Add
seasonings, pecans, and celery leaves; simmer 10 minutes.  Stir in cream and
simmer 5 minutes longer.  Serve with mint.

Serves 2

KEY WORDS:  soup, entertain, freezes well
----
For fresh flavor, buy fish fresh the day you're going to make this.

        Bouillabaisse

1 1/2 lb mussels, cut in pieces
1 c white wine
1 1/2 lb sole, cut in 1" pieces
1 1/2 lb snapper, cut in 1" pieces
2 tsp ground saffron
4 T + 2 tsp butter
5 garlic cloves, crushed
2 onions, sliced
1 carrot, sliced
2 stalks celery, sliced
1 tsp grated nutmeg
1 tsp basil
1 tsp thyme
1 bay leaf
2 T soy sauce
2 qt water
12 slices french bread

Steam mussels 3-4 minutes.  Dissolve saffron in warm wine; set aside.  Melt
butter; add garlic, onion, carrot, celery, seasonings, and soy sauce.  Cover
and simmer for 5 minutes.  Add water and wine; bring to boiling; add fish.
Reduce heat and simmer for 10 minutes.  Serve with toasted bread.

Serves 6

KEY WORDS:  soup, entertain, easy, main dish
----
Perfect for a foggy day dinner.

        Clam Chowder, Manhattan Style

36 live clams
3 T butter
3/4 lb pork, diced
4 onions, chopped
4 tomatoes, chopped
2 1/2 c chopped celery
1 1/2 c chopped carrots
3 tsp fresh parsley
3 tsp basil
1/2 tsp thyme
1 bay leaf
3 cloves garlic, diced
1 T soy sauce
2 1/2 qts liquid (clam cooking water + water)
4 potatoes, diced

Place clams in  soup kettle, cover with water, and steam open.  Remove clams
from their shells, and mince fine; reserve.  Strain clam liquid and reserve.
Saute pork and onions in butter until onions are clear.  Add tomatoes and
simmer 5 minutes, stirring.  Add celery, carrots, parsley, basil, thyme, bay
leaf, garlic and soy sauce.  Stir in correct amount of liquid (clam cooking
water plus additional water, if needed); simmer, covered, 1 hour.  Add
potatoes and simmer 15 minutes.  Add clams and simmer another 8 minutes.
Adjust seasonings if necessary.  Serve immediately, with crackers.

Serves 6

KEY WORDS:  soup, entertain, main dish, lunch
----
A touch of the rugged Maine coast.

        Clam Chowder, New England Style

24 clams
3 c water
1/2 lb pork, diced
3 T butter
1 onion, sliced
3 potatoes, diced
1 3/4 c half & half
1 T soy sauce
2 cloves garlic, crushed
1 tsp basil
1 tsp parsley
1 tsp thyme

Combine clams, their liquid and water; bring to a boil.  Drain clams,
reserving liquid.  Remove clams from shells; chop meat; set aside.  In
butter, fry pork with onions, until onions are clear.  Add potatoes and
liquid from clams; simmer 20 minutes.  Stir in half & half, seasonings, and
clams.  Heat through.  Serve hot.

Serves 6

KEY WORDS:  soup, entertain, easy, main dish, lunch
----
A classic from the continent.

        Vichyssoise

4 T butter
1 onion, diced
2 stalks celery, sliced
2 large leeks, chopped
1 qt chicken broth
3 c sliced potatoes
1 T soy sauce
1 c cream
2 T chives

Melt butter; add onion, celery, and leeks; cook 20 minutes.  Place in sauce
pan; pour in broth; add potatoes; bring to boil and reduce heat to simmer.
Simmer until potatoes are soft.  Puree soup; add soy sauce.  Chill; stir in
cream.  Reseason if necessary; garnish with chives to serve.

Serves 4

KEY WORDS:  soup, easy, entertain, ethnic
----
Simple and simply elegant; for that special dinner.

        Peach Soup

5 large peaches, sliced
4 c water
2 T lemon juice
1/4 c maple syrup
1 T arrowroot
1 c white wine
1/4 c orange or peach liqueur
1 c whipping cream
1/4 tsp nutmeg (opt)

Combine peaches, water and lemon juice in a sauce pan; simmer 15 minutes.
Puree in blender with maple syrup and arrowroot.  Add wine and liqueur.
Pour in half the cream; mix thoroughly; chill 1 hour.  Whip remaining cream
and dollop on top of each serving.  Add a sprinkling of nutmeg if desired.

Serves 4

KEY WORDS:  dessert, easy, entertain, make ahead, soup
----
Everyone's favorite.

        Date Nut Bread

2 c whole wheat pastry flour
2 tsp baking powder
1 tsp nutmeg
1/4 c butter
1/3 c maple syrup
2 eggs
2 teaspoon vanilla
1/2 c milk
1 c dates, chopped
1/2 c walnuts (or other nuts), chopped

Sift together flour, baking powder and nutmeg; set aside.  Cream butter with
maple syrup; add eggs, vanilla, and milk.  Stir in flour mixture.  Fold in
dates and nuts.  Pour mixture into lightly buttered 9" x 5" loaf pan.  Bake
at 325 degrees for 1 1/4 hours or until top splits or toothpick comes out
clean.

Makes 1 loaf

KEY WORDS:  baked goods, bread, breakfast, brunch, easy, entertain, gift,
holiday, kids, lunch, make ahead
----

        Apple Bran Muffins

1 1/4 c bran
1 c whole wheat pastry flour
2 1/2 tsp baking powder
3/4 tsp nutmeg
1/4 tsp ground cloves
1/3 c milk
2 eggs
3/4 c maple syrup
1/4 c butter
1 c apples, green are best, chopped
1 c raisins (opt)

Combine bran, flour, baking powder, nutmeg and cloves; set aside.  Cream
together milk, eggs, maple syrup, and butter; fold in flour mixture.  Stir
in apples and raisins.  Pour into oiled muffin tins, and bake at 350 degrees
until tops split, 15 to 25 minutes.

Makes 12 muffins

KEY WORDS:  baked goods, bread, breakfast, brunch
----
Taste that really delivers.

        Apple Crescents

  CRESCENT:
1 T yeast
1/2 c milk, warmed to body temperature
1/2 c butter
1/8 c maple syrup
1 egg
1 tsp lemon rind
2 c whole wheat pastry flour
  FILLING:
1 c diced green apples
1/3 c dates, diced
1/4 c butter

Dissolve yeast in warm milk; set aside.  Melt together butter and maple
syrup; let cool; add egg, lemon rind, flour, and yeast mixture.  Mix
together until you have a dough.  Refrigerate overnight.  Roll dough into 9"
circles, one for each 4 rolls; cut each circle into 4 pie-shaped wedges.

Cut together apples, dates and butter.  Spread fruit mixture over dough
wedges.  Roll up each crescent, beginning at the wide end.  Place on unoiled
cookie sheets, turning ends to form crescent shape; let rise to double in
size, about 2 1/2 hours.  Bake at 350 degrees 10-15 minutes until golden
brown.

Makes 12 crescents

KEY WORDS:  baked goods, bread, breakfast, brunch, dessert, entertain,
holiday, kids
----
Holiday gift idea.

        Wreath Bread

1/2 c maple syrup
2 T dry yeast
9 c whole wheat pastry flour
2 c apple juice
1 c butter
1 egg, separated
2 eggs
1 T grated lemon peel
1 tsp almond extract
1/4 c sliced almonds
 FLOUR will be used in 4 parts as follows:
2 1/2 c whole wheat pastry flour (1)
2 c whole wheat pastry flour (2)
3 1/4 c whole wheat pastry flour (3)
3/4 c whole wheat pastry flour (4)

In a bowl combine maple syrup, yeast and first of flour.  In sauce pan heat
juice and butter until almost melted.  With mixer gradually beat liquid into
yeast mixture. dry ingredients.  Set aside egg white for brushing top of
loaves.  Add in egg yolk, remaining eggs, lemon peel, almond extract, and
second flour (2) to make a thick batter.  Stir in third part of flour (3) to
make dough.  Turn onto floured work surface and knead until smooth,
continuing to add fourth flour (4).  Knead at least 15 minutes.

Place in lightly oiled bowl, turning dough so top is oiled too.  Let rise
until doubled, about 1 hour.  Punch down dough.  Turn onto floured work
surface, separate dough for loaves; cut dough for each loaf into 3 equal
parts.  Cover and let rest 15 minutes.  Lightly oil two cookie sheets.

On floured work surface, roll each piece into a 24" length.  Place three
lengths together and braid; it comes out best if you begin in the middle and
work toward each end.  Shape into a ring, join the ends and pinch together.
Repeat with each loaf.  Cover rings with towels and let rise in warm place 1
hour.

Beat egg white; use pastry brush to brush over loaves.  Top rings with
almonds.  Place in oven at 350 for 15 minutes, then change cookie sheet
places.  Bake about 15-20 minutes longer, or until tops are golden brown and
bread makes thunking sound when tapped with knuckle.

Makes 2 loaves

KEY WORDS:  bread, brunch, entertain, gift, holiday, kids, baked goods
----
Unforgetable flavor for holiday gift giving.

        Pecan Banana Bread

1 3/4 c whole wheat pastry flour
1/2 c maple syrup
1 tsp baking powder
1/4 tsp baking soda
1/2 c butter
2 ripe bananas, mashed
1/2 c pecans, coarsely chopped
1 tsp grated lemon peel
2 eggs, slightly beaten

In a large bowl, mix first 5 ingredients with fork; then use knives to cut
in butter until mixture looks crumbly.  With fork, stir bananas, pecans,
lemon peel, and eggs into flour mixture, until flour is just moistened.
Spoon batter into lightly oiled 9" x 5" loaf pan.  Bake at 350 degrees for
40-50 minutes or until toothpick comes out clean.  Cool at least 10 minutes
before slicing.

Makes 1 loaf

KEY WORDS:  bread, brunch, easy, entertain, gift, holiday, kids, potluck,
baked goods, bake sale
----
Friends will love plucking off their own pieces.

        Bunch O' Bread

3 c whole wheat pastry flour
1 T dry yeast
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
3/4 c apple juice
1/4 c maple syrup
3 T butter
2 T orange liqueur
1 egg white
1/4 c poppy seeds
2 T honey
1/4 c butter, melted

Combine 1/2 of flour with yeast, cardamom and nutmeg.  Heat juice, maple
syrup, and butter to body temperature; check it with a finger to make sure
it is not above 100 degrees; add to yeast mixture.  Stir in liqueur.  Beat
at low speed until mixed and then at high speed while adding as much of
remaining flour as possible.  Turn onto floured work surface and knead in
all remaining flour.  Knead at least 10 minutes.  Place dough in oiled bowl;
turn so top is oiled also.  Let rise 1 hour.  Punch down and let rest 10
minutes.

Remove 1/4 of dough; set aside.  Shape remaining dough into 1" balls.
Arrange on oiled cookie sheet in shape of a bunch of grapes.  Brush with egg
white and sprinkle on poppy seeds.  With remaining dough form grape vine and
leaves; attach to grapes at the top.  Brush leaves and stem with egg white.
Let rise in warm place 1/2 hour.  Melt butter and honey together; slash
grape leaves and brush slashes with this.  Bake at 350 degrees 20-30 minutes
or until bread makes thunking sound when tapped with knuckle.

Makes 1 bunch of bread

KEY WORDS:  bread, brunch, entertain, gift, holiday, kids, baked goods
----
This is a tradition with our family at holiday time.

        Apricot Bread

1/2 c packed dried apricots
1/3 c water
2 c whole wheat pastry flour
1 T baking powder
1/4 tsp baking soda
1/2 c maple syrup (OR
1 c brown sugar)
2 T butter
1 egg
1/3 c orange liqueur
3/4 c chopped pecans

Soak apricots for 20 minutes in water.  Mix together flour, baking powder,
and baking soda.  In another bowl, beat maple syrup, butter and egg.  Drain
water from apricots into orange liqueur.  Stir flour into butter mixture a
little at a time, alternating with liqueur mixture.  Stir in apricots and
nuts.  Pour batter into lightly oiled 9" x 5" loaf pan.  Bake at 350 degrees
45-60 minutes.  Bread will be golden brown and tooth pick will come out
clean when finished.  Cool before cutting.

Makes 1 loaf

KEY WORDS:  bread, brunch, dessert, easy, entertain, freezes well, holiday,
kids, baked goods
----
Thick, smooth, hot and hearty.

        Black Bean Soup

2 lb black beans
1/2 c sunflower oil
1/2 lb bacon
1/2 lb diced ham
8 onions, chopped
7 cloves garlic, minced
7 stalks celery with leaves, chopped
3 c uncooked brown rice
1/2 tsp cayenne
1 T mixed vegetable seasoning salt
4 tsp ground cumin
6 qt chicken broth (OR
3 bouillon cubes AND
6 qt of water)
1/4 c white wine
1 c sherry

Wash black beans, cover with water and allow to soak overnight; rinse;
drain; set aside.  Pour oil into large soup pot.  Add bacon, ham, onion,
garlic and celery.  Cook at high simmer until vegetables are soft, about 30
minutes.  Add beans, rice, seasonings, and broth to soup pot.  Bring to a
boil; reduce heat, cover and simmer 2 1/2 to 3 hours.  Let soup cool; put
through blender a little at a time until smooth.  Return to soup pot; reheat
on low about 45 minutes, adding wine and sherry.  Ladle into bowls.

Serves 20

KEY WORDS:  entertain, freezes well, lunch, soup, main dish
----

        Chicken Noodle Yogurt Soup

2 T safflower oil
1 onion, chopped
2 qt chicken broth, (OR
2 bouillon cubes AND
2 qt water)
3 chicken bouillon cubes
5 cloves garlic, minced
1 tsp thyme
1/4 c soy sauce
1 tsp mixed vegetable seasoning salt
5 sprigs parsley, chopped fine
2 tsp basil
3 carrots
6 oz wide egg noodles
3 c cubed cooked chicken
2 T arrowroot
2 c yogurt, plain
7 green onions, chopped

Pour oil into soup pot; add onion and cook 5 minutes.  Add broth bouillon
cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots.  Cover
and bring to a boil; reduce heat and simmer 30 minutes.  Stir in noodles and
cook uncovered 10 minutes; add chicken.  In separate bowl, stir arrowroot
into yogurt; blend well.  Add to soup, stirring as needed.  Increase heat to
boiling and allow soup to thicken a little.  Garnish with chopped green
onions.

Serves 6

KEY WORDS:  entertain, leftovers, lunch, soup, main dish
----
Nutritious partners.

        Lentil and Rice Soup

1 large onion, chopped
2 T sunflower oil
2 cloves garlic, diced
1 tsp fresh ground ginger
1 tsp curry powder
1 tsp turmeric
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
3 chicken (or vegetable) bouillon cubes
6 c water
1 1/2 c lentils, washed
3 c brown rice, freshly cooked

In a soup pot, cook onion in oil for about 10 minutes.  Add garlic and
spices; cook 2 more minutes.  Add bouillon cubes, water and lentils; bring
soup to a boil.  Reduce heat and simmer about 1 hour.  Ladle into bowls over
rice.

Serves 4

KEY WORDS:  freezes well, lunch, soup, spicy, vegetarian
----
For that morning when you can't sleep, you can surprise everyone with scones
for breakfast.

        Fruited Buttermilk Scones

2 c whole wheat pastry flour
2 tsp baking powder
1/4 tsp baking soda
1/2 c butter, cut in small pieces
4 T maple syrup
1 peach or nectarine, diced
1/2 tsp orange peel, grated
1/2 c buttermilk
1/4 tsp nutmeg

In a bowl, combine flour, baking powder, and baking soda.  Cut in butter and
maple syrup.  Stir in fruit and orange peel.  Make a well in center of this
mixture; pour in buttermilk.  Stir until moistened.  Pat dough into a ball,
and knead on floured surface for 3 minutes.  Shape into a dome.  Place on
lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes.  Then,
with sharp knife, score top into quarters, making cut 1/2" deep.  Continue
baking another 20 minutes; top will be golden brown when finished.

Makes 4

KEY WORDS:  bread, breakfast, brunch, easy, entertain, kids, baked goods
----
A great way to start the day.

        Sour Cream Rolls

1/4 c warm water, at body temperature
1 T yeast
1/4 c butter
3 T maple syrup
1 egg
1 c sour cream
3 c whole wheat pastry flour

Combine water and yeast; let stand 5 minutes.  Meanwhile, beat together
remaining ingredients.  Stir in yeast mixture; form into ball.  Lightly oil
bowl, and put dough in it.  Roll dough over so top is also oiled.  Cover
with towel and let rise 1 hour.  Place dough on lightly floured board and
roll to 1/2" thick.  Cut and shape.  Bake at 350 degrees for 20 minutes.

Makes 24 rolls

KEY WORDS:  bread, breakfast, brunch, easy, entertain, holiday, kids
----
One large shortcake to share.

        Strawberry Shortcake

12 c strawberry halves
1/2 c honey
4 c whole wheat pastry flour
1 T baking powder
1/3 tsp baking soda
1 c sour cream
1 c cream
1 T honey

In a bowl, gently combine berries and honey; set aside.  In another bowl
combine flour, baking powder, baking soda, and sour cream.  Form into a ball
and pat to 1/2-inch thick.  Bake on buttered cookie sheet at 350 degrees,
for 20 to 30 minutes.  It will be golden brown.

When shortcake has cooled, cut through the middle crosswise and spoon 1/2 of
berry mixture between the two layers.  With top back on, spoon remainder of
berry mixture over the top.  Whip cream and honey together; pour over top.
Slice and serve.

Makes 1 large shortcake

KEY WORDS:  brunch, dessert, easy, entertain, kids
----
Something a little different.

        Barley Salad

1 1/2 c barley
8 c water
1/3 c parsley, diced
2 T basil, crushed
1/4 c green onions, sliced
1/4 c lemon juice, fresh
1/2 c salad oil
1 tsp soy sauce
2 tomatoes, diced

In a sauce pan, boil barley in water for 15 minutes; drain.  Steam barley
for 10 minutes more; cool.  Add parsley, basil, and green onions; let sit so
flavors can blend.  In a small bowl beat together, lemon juice, salad oil
and soy sauce; add tomatoes; toss with barley mixture.  Chill.

Serves 4

KEY WORDS:  easy, salad, lunch, make ahead
----
A favorite with our friends in West Malibu.

        Potato Bread

1 potato, peeled, cut into cubes
2 1/2 c water
3 T yeast
4 T maple syrup, warmed to body temperature
1 T butter, melted
6 c whole wheat pastry flour
2 T butter, softened
1/2 c Monterey Jack cheese, grated

In a sauce pan, boil potato in water for 10 minutes; mash potato in water.
In a bowl, combine yeast and maple syrup, making sure syrup is warmed to
body temperature.  With a wooden spoon stir butter into potato mixture; add
1/2 of flour to yeast mixture.  Turn resulting dough onto lightly floured
surface and knead, incorporating rest of flour.  Put dough in a lightly
oiled bowl; turn to make sure top is oiled too.  Cover with towel and let
rise 1 hour.  Punch down, and knead 10 times.  Separate and shape into
loaves; place in lightly oiled 9" x 5" loaf pans.  Split tops with sharp
knife and insert butter and Jack cheese.  Place loaves in cold oven.  Turn
heat to 350 degrees and bake for 20 to 30 minutes; loaves will continue to
rise as they bake.  Bread is done if it sounds hollow when tapped with a
knuckle.

Makes 2 loaves

KEY WORDS:  bread, breakfast, kids, lunch, baked goods
----
A base for many Japanese recipes, this soup is also delicious alone.

        Miso Soup

1 onion, diced
1/3 c carrot, minced
1 cabbage leaf, minced
2 tsp oil
4 tsp (heaping) miso (soybean paste)
4 c water
2 tsp tahini

Saute onion, carrot, and cabbage in oil for 5 minutes.  Add miso, water and
tahini; bring to boiling.  Reduce heat and simmer 20 to 30 minutes.

Serves 2

KEY WORDS:  appetizer, easy, quick, soup, vegetarian, ethnic
----

        Dark Bread

1 c warm water, at body temperature
1/4 c maple syrup
2 T yeast
4 eggs, at room temperature
1/4 c molasses
1 T instant coffee
2 T carob powder
4 c whole wheat pastry flour
1 1/2 c rye flour
1/2 c corn meal
1 egg
1 T water

Combine warm water and maple syrup; sprinkle on yeast; set aside.  Using a
whisk, blend eggs, molasses, and coffee.  Add carob powder and 1/2 of flour.
Beat until smooth.  Using a wooden spoon, mix in rye flour and corn meal;
beat thoroughly.  Gradually add remaining flour.  Turn onto floured work
surface and knead 15 minutes.  Place in lightly oiled bowl; turn dough so
top is also oiled.  Cover with a towel and let stand for 1 hour.  Turn out,
punch down, and knead for 3 minutes.  Form into round loaves.  Place on
lightly oiled cookie sheets.  Combine egg and water; use to brush loaves.
Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until
thunking sound is made when bread is hit with a knuckle.

Makes 2 loaves

KEY WORDS:  bread, breakfast, entertain, kids, baked goods
----
Warm rolls, fresh from the oven.  What could be better?

        Cinnamon Rolls

1 T yeast
1 c warm water (about 100 degrees)
3 T molasses
1/3 c dry nonfat milk
1 egg, separated
1 c unbleached flour (A)
3 T butter, melted
1 tsp salt
1/2 c whole wheat pastry flour
2 1/2 c (approx) unbleached flour (B)
3 T butter, softened
1/3 c sugar
1 T cinnamon
1/3 c raisins
1 egg
1 c cool water

Sprinkle yeast over warm water; stir to dissolve.  Add molasses, then dry
milk.  Let rise 10 minutes.  Fold in beaten egg yolk, followed by beaten egg
white.  Allow to rise 30-40 minutes.

Stir in first of the unbleached flour (A) until blended; beat 10 minutes.
Cover bowl, set in warm place and let rise about 1 hour 20 minutes.

Fold in melted butter and salt.  Add pastry flour and additional unbleached
flour (B), 1 cup at a time, folding in (do not stir).  When dough holds
together in one piece, turn out onto floured surface.  With floured hands,
knead dough, adding flour and reflouring board as needed.  Knead until
smooth and somewhat shiny.  Place dough in oiled bowl, roll dough to oil
top, and cover with towel. Let rise until doubled in size.

After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure
3/4" x 14" for each roll when scaling).  Spread with soft butter.  Sprinkle
with sugar, cinnamon and raisins.  Roll up (crimp edges to roll).  Cut into
3/4" sections.  Lay rolls flat on oiled cookie sheets and let rise 30
minutes.

Mix egg with water and brush over rolls.  Bake at 375 degrees for 20
minutes.

Makes 16 rolls

KEY WORDS:  bread, breakfast, brunch, entertain, holiday, kids, dessert,
baked goods
----
A southern European specialty.

        Easy Hungarian Soup

2 lb stewing beef
3 T butter
1 onion, chopped
1 clove garlic, minced
1 T paprika
2 cans (10 3/4 oz) tomato soup
9 c water
1/4 tsp caraway seeds
4 medium carrots, sliced
4 oz wide noodles
10 oz frozen cut green beans
1 c sour cream

Using large soup kettle, brown beef on all sides in butter; remove beef and
set aside.  Brown onion and garlic in butter until soft, stirring
occasionally.  Stir in paprika.  Return beef to kettle; add soup, water,
caraway, and carrots.  Bring to a boil; reduce heat, cover and let simmer 45
minutes.  Stir in noodles and green beans with soup over high heat.  Once
soup boils, reduce to simmer, cover and continue cooking about 20 minutes.
Stir occasionally.  Stir in sour cream until blended.  Heat, but do not
allow to boil.

Serves 8

KEY WORDS:  entertain, kids, lunch, main dish, soup, ethnic
----
An Italian classic.

        Minestrone

6 T butter
4 carrots, chopped
3 stalks celery, chopped
2 onions, chopped
1 clove garlic, minced
1 head cabbage, chopped coarsely
1 large can tomatoes
8 c water, more if needed
1/3 c brown rice, uncooked
1 tsp salt
1 T Worcestershire sauce
1 tsp mixed Italian seasoning
1/4 tsp pepper
4 potatoes, coarsely chopped
4 beef, chicken or vegetable bouillon cubes
2 large zucchini, sliced
2 cans kidney beans, drained
10 oz frozen chopped spinach
3/4 c grated Parmesan cheese

Melt butter in large soup kettle; saute carrots, celery, onions, garlic, and
cabbage, about 20 minutes; stir often.  Add tomatoes, water, rice,
seasonings, potatoes, bouillon cubes and zucchini.  Bring to a boil.  Reduce
heat and simmer covered, at least 30 minutes.  Add beans and spinach; return
to a boil and cook over medium heat until spinach is cooked; add more water
if needed.  Garnish with Parmesan.

Serves 9

KEY WORDS:  entertain, kids, leftovers, main dish, soup, ethnic
----
Hearty Russian beet soup.

        Borsch

1 c navy beans, dry
2 1/2 lb lean beef
1/2 lb slab bacon
10 c cold water
1 bay leaf
8 whole peppercorns
2 cloves garlic
2 T dried parsley
1 carrot
1 celery stalk
1 large red onion
1 tsp salt (opt)
8 beets for soup
2 small beets
2 c green cabbage, shredded
2 large leeks, sliced
3 medium potatoes, cut into eighths
1 can (1 lb 13 oz) tomatoes
1 T tomato paste
3 T red wine vinegar
4 T sugar
1 lb kielbasa (opt)
2 T flour
1 T butter, melted
1/2 c sour cream (opt)

Cover beans with water and allow to soak overnight; cook until tender;
drain; set aside.  Place beef, bacon and water in large soup pot; bring to a
boil.  Skim fat from surface.  Add bay leaf, peppercorns, garlic, parsley,
carrot, celery, onion and salt.  Cover and simmer over low heat for about 1
1/2 hours.

Scrub beets for soup and cook in boiling water until tender, about 45
minutes; drain and discard water; cool.  Peel and cut each beet into
eighths.  Scrub small beets; grate; cover with water to soak.

Remove meat from soup; set aside.  Strain soup into another pot and add
cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,
sugar, beef and bacon.  Bring to a boil and simmer 45 minutes.

Cut kielbasa into chunks and add with navy beans to soup.  Simmer 20 minutes
more.

Mix flour and butter together to form paste.  Stir into soup to thicken
slightly.  Strain raw beets, saving liquid and discarding beets.  Add beet
liquid to soup.

Additional sugar or vinegar may be added for sweeter or more sour flavor.
Slice meat and arrange in individual soup bowls.  Pour hot soup with
vegetables over meat.  Garnish each serving with a dollop of sour cream, if
desired.

Serves 10

KEY WORDS:  soup, main dish, ethnic
----
A delicious fruit soup.

        Apple Soup

16 apples, cored and chopped
5 c water
1/2 T lemon peel, grated
1 inch cinnamon, wrapped in cheese cloth
1/4 c maple syrup
1 T arrowroot
1 T lemon juice
1/4 c white wine
1/2 c sour cream

Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are
tender, about 20 minutes; remove cinnamon.  Puree soup in blender; return to
sauce pan.  Remove about a cup of liquid and combine it with arrowroot.
When thickened, return to soup.  Stir in lemon juice, and wine.  Heat
through.  Serve with a spoonful of sour cream on each bowl.

Serves 6

KEY WORDS:  brunch, dessert, entertain, freezes well, holiday, kids, soup
----
A recipe rumored to be from Spanish California days.

        Albondigas

1/2 lb ground pork
1/2 lb ground beef
1 egg
1/2 c brown rice, uncooked
1 onion, diced fine
1/2 tsp tomio (thyme)
8 c water
1 tomato, chopped
1 clove garlic, diced
1/2 c chili huerta
2 yerba buena
1 thick slice French bread
1/2 tsp comino (cumin)
2 carrots, sliced thin
1 c peas, fresh or frozen

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small
balls.  Bring water to boil and add balls; simmer at low boil for 1 hour.
Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes.
Add yerba buena and simmer 10 minutes.  Soak french bread in small amount of
soup broth until very soft.  Place in blender with comino; chop together;
add to soup.  Next add carrots and peas; simmer until vegetables are tender.
Serve.

Serves 6

KEY WORDS:  entertain, ethnic, spicy, lunch, main dish, soup
----
Of Spanish origin, this soup provides a spicy start to any meal.

        Cold Gazpacho

1 green pepper, diced
4 tomatoes, diced
1 onion, diced
3 garlic cloves, minced
3 c water
1/4 c wine
3 tsp lemon juice
1 scallion, diced fine

Puree all ingredients, except scallion, in blender.  Add a little more water
if too spicy.  Strain, discarding any vegetable pieces that did not puree
fully.  Chill overnight.  Serve in chilled glasses or bowls with diced
scallion floating on top.

Serves 4

KEY WORDS:  appetizer, beverage, brunch, easy, entertain, freezes well,
lunch, make ahead, soup, spicy, ethnic
----
A different kind of bean salad.

        Black Bean Salad

2 c French-cut green beans
3 c black beans, cooked
1 c garbanzo beans, cooked
1 c adzuki beans (or red beans), cooked
2 onions, sliced
2 green peppers, sliced
2 stalks celery, sliced
2 green onions, thinly sliced
2 c oil
1/2 c honey
2 cloves garlic, pressed
1 lemon, juiced
1 c white wine
1 tsp oregano
1 T parsley

Combine all ingredients in large bowl, mixing thoroughly.  Chill overnight.

Serves 12

KEY WORDS:  easy, outdoor, leftovers, lunch, potluck, salad, main dish
----
They'll think you found these at a little French bakery down the street.

        Whole Wheat Croissants

2 T yeast
3/4 c water, heated to body temperature
1 3/4 c whole wheat pastry flour
1/2 c water
1 1/2 T honey
2 c butter, cut into 1/2" pieces
1 egg
1 T water

Combine yeast and warm water, stirring a little to dissolve yeast.  Let sit
about 10 minutes.  Add 1/2 of flour; add water and honey; whisk until
smooth.  Cover bowl and let stand 1 1/2 hours.

Combine remaining flour with butter, and flatten butter pieces.  Pour yeast
batter into flour mixture; fold together with spatula; just moisten flour
without breaking butter pieces.

Turn dough onto lightly floured surface.  Pat dough down and roll into a 18"
x 12" rectangle; if too sticky, sprinkle with flour.  Use a metal spatula to
fold 1/3 of dough toward center; then fold from other side, 1/3 of dough
over first 1/3.  Lift folded dough off work surface, and scrape surface
clean.  Sprinkle work area with flour and repeat, rolling and folding 3 more
times.  Dough must be hard; if not, freeze for 45 minutes.

Pat dough into rectangle.  Cut into parts, 1 part for each 4 croissants.
For instance, for 24 croissants:  cut in 1/2 lengthwise, then cut each half
into 3 pieces, for a total of 6 (4x6=24).  Work with one piece at a time,
holding others in refrigerator until ready to use.  Roll each piece
individually into 5 1/2" x 14" rectangles.  Cut into two 5 1/2" x 7" pieces.
Cut each piece diagonally to form 4 triangles; roll from wide end to point.
Place on ungreased cookie sheets.  Curve ends to crescent shape.

Beat egg with water; brush croissants with this and set them aside 1 hour.
Reglaze with egg/water mixture.  Bake at 375 degrees until puffed and brown.
Let cool slightly and serve.

Makes 24 croissants

KEY WORDS:  make ahead, bread, baked goods, breakfast, brunch, entertain,
kids, holiday
----
We also use guacamole on tacos and tostadas: delicious.

        Guacamole

2 avocados
2 tomatoes, diced fine
1/2 onion, diced fine
1 can Ortega chilies, chopped fine
1/4 can (7 oz) olives, diced fine
1 T soy sauce
2 bags corn or tortilla chips

Halve and pit avocados; remove from skins with spoon.  Mash with other
ingredients, combining thoroughly.  Chill 1 to 2 hours (if longer, avocado
may start to discolor).  Serve as dip with chips.

Serves 6

KEY WORDS:  salad, ethnic, spicy, appetizer, quick
----
A rich soup with a smooth taste.

        Asparagus Soup

2 lb asparagus, diagonally sliced into 1" pieces
3 leeks, sliced
4 green onion, sliced thinly
1 red potato, chopped small
3 T butter
4 c water
1 vegetable, beef or chicken bouillon cube
1 c cream
2 T tarragon
2 T basil
1 clove garlic, pressed
1 T soy sauce

Saute vegetables in butter for 5 minutes.  Add water and bouillon cube;
Simmer 5 minutes.  Add remaining ingredients and simmer 10 minutes more.
Serve.

Serves 4

KEY WORDS:  easy, entertain, freezes well, lunch, soup, vegetarian
----
If you're not a beer drinker, you can use soda cans instead.  This recipe is
bound to cause talk.

        Beer Can Date Bread

8 empty beer cans
2 T soda
1 c dates
2 c beer
3 T butter
1 c maple syrup
1 T vanilla
2 eggs
4 c whole wheat pastry flour
1 c pecans

Remove tops from beer cans with can opener; lightly oil insides.  Sprinkle
soda on dates.  Heat beer to boiling and pour over date/soda mixture; set
aside to cool.  Cream together butter, maple syrup, vanilla, and eggs.  Stir
in flour.  Add nuts and cooled date mixture.  Spoon batter into cans,
filling only 1/2 full.  Bake with cans standing up on cookie sheet, at 350
degrees for 15-30 minutes; look for tops to split and test for doneness.  Do
not cut bread for 1 day; bread may break up, if it is sliced while still
warm.

Makes 8 small loaves

KEY WORDS:  baked goods, bread, breakfast, brunch, dessert, make ahead,
easy, gift, holiday, lunch, potluck
----
Perfect for the day after a turkey feast.  We use it more around
Thanksgiving than Halloween.

        Hearty Halloween Soup

1 lb ground turkey
1 c chopped onion
1 c celery, diced
2 cloves garlic, diced
6 c water
1 cube vegetable, beef or chicken bouillon
1 c red potatoes, diced
1 bay leaf
1/8 tsp basil
2 T parsley, chopped
1/2 tsp thyme
6 tomatoes, diced
1 c leftover turkey gravy
2 c vermicelli

Place everything except vermicelli in the kettle and simmer 1 hour.  Add
vermicelli and simmer until cooked.

Serves 6

KEY WORDS:  easy, leftovers, soup, main dish
----

        Chicken Salad

3 c chicken, cooked, cubed
1 lb asparagus, steamed
1/2 pineapple, cubed and steamed (OR
1 can (20 oz) pineapple chunks, drained)
2 tomatoes, sliced
1 onion, diced
1 green pepper, sliced
1 can (7 oz) green olives, sliced
1 T parsley, chopped
1 T basil
1 head iceberg lettuce, washed and torn

Combine all ingredients.  Toss with dressing of your choice.

Serves 6

KEY WORDS:  brunch, easy, entertain, leftovers, lunch, potluck, salad
----
An international salad.

        Taboule

1 c fine bulgur wheat
3/4 c diced onion
1/2 c diced green onions (including tops)
1 1/2 tsp parsley
1 tsp basil
1/2 c fresh mint, cut fine
1/2 c lemon juice
3/4 c oil
2 tomatoes, cut in slices

Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over
low heat, stirring occasionally.  Add remaining ingredients and mix well.
Chill at least 1 hour; serve.

Serves 2

KEY WORDS:  appetizer, brunch, easy, entertain, lunch, salad
----
The blends justify the means.

        Lentil Salad

1/2 lb lentils, cooked
1 onion, diced
1 clove garlic, pressed
3 c white wine
1 T basil
1/2 tsp thyme
4 T parsley
1 T lemon juice
4 T oil
2 tomato wedges
1/2 head iceberg lettuce, washed

Combine lentils, onion, garlic, and wine; simmer 3 minutes.  Remove from
heat; add remaining ingredients.  Chill and serve on lettuce leaves.

Serves 4

KEY WORDS:  easy, lunch, leftovers, salad
----
Greek chicken soup...delicious.

        Avgolemono

8 c chicken broth
1 c uncooked rice
4 eggs, separated
4 T lemon juice

Make chicken broth and heat to boiling; add rice.  Simmer covered about 20
minutes.  Remove from heat and set aside.  In a bowl, beat egg whites until
stiff; add yolks and beat well.  Beat continuously adding lemon juice a
little at a time.  Then add about 1/5 of the broth, beating continuously.
Pour this mixture back into the pot of broth and rice.  Mix well over heat
but, to avoid curdling, do not allow soup to come to a boil.  Serve
immediately.

Serves 6

KEY WORDS:  lunch, entertain, make ahead, soup
----
Perfect for those occasions when you have to prepare it all the day before.

        24-Hour Lettuce Salad

1 head lettuce, torn in pieces
1/2 c celery, chopped
1/2 c green pepper, diced
1 red onion, chopped
1 pkg frozen baby green peas, slightly thawed
1 c mayonnaise
2 tsp sugar or honey
4 oz cheddar cheese, grated
8 slices bacon, cooked and crumbled

Layer first 5 ingredients in a glass bowl in order of listing.  Spread on
mayonnaise.  Sprinkle on sugar or honey, then cheese, then bacon.  Cover
with foil and refrigerate overnight.  Toss lightly just before serving.

Serves 8

KEY WORDS:  brunch, easy, entertain, lunch, potluck, salad, make ahead
----
A taste of Mediterranean cuisine.

        Artichoke Rice Salad with Dressing

  SALAD:
2 jars (6 oz) marinated artichoke bottoms
1 bottle (4 oz) stuffed green olives
5 green onions
1/2 green pepper, sliced
1 package rice pilaf mix or chicken rice mix
  DRESSING:
1/3 c mayonnaise
1/2 tsp curry powder
2 jars marinade from artichoke bottoms

Cook rice according to package directions; let cool.  Drain artichoke
bottoms, reserving liquid.  Drain olives; discard their liquid.  Chop
artichoke bottoms, olives, onions, and pepper.  Add to cooled rice and mix.

Make the dressing by combining marinade from artichokes with other dressing
ingredients.  Toss with rice salad.  Refrigerate 1 hour.  Serve when ready.

Serves 4

KEY WORDS:  easy, entertain, lunch, potluck, quick, salad, vegetarian
----
They'll think you had it catered.

        Spinach Salad Orientale

  SALAD:
3 heads spinach, washed and drained
1 c sliced water chestnuts
3 eggs, hard boiled, chopped
1 c fresh bean sprouts
4 slices bacon, cooked and crumbled
  DRESSING:
1 c sunflower (or safflower) oil
3/4 c chopped onion
1 T Worcestershire sauce
1/4 c red wine vinegar
1/2 c sugar
1 tsp salt
1/3 c catsup

Mix all dressing ingredients together first, and refrigerate.  Mix salad
together.  Just before serving, toss salad with dressing.  Serve.

Serves 6

KEY WORDS:  brunch, entertain, easy, lunch, salad
----
So L.A.

        Los Angeles Luncheon Salad

1 c fresh mushrooms, sliced
1 c cooked shrimp
3/4 tsp tarragon leaves, crushed
1 dash garlic powder
1/2 c Italian or herb dressing
1 head loose leaf lettuce, (red leaf preferred)
3 ripe avocados
1 basket cherry tomatoes

Combine mushrooms, shrimp, tarragon, garlic and dressing.  Chill 1 hour.
Arrange lettuce leaves on individual salad plates.  Peel, halve and pit
avocados.  Place a half-avocado on each plate, and fill with salad mixture.
Garnish with cherry tomatoes.

Serves 6

KEY WORDS:  easy, entertain, lunch, vegetarian, salad
----

        Spicy Corn Bread

1 large green chili, chopped
1 lb chorizo, coarsely chopped (or other
     spicy sausage)
1 large onion, chopped
3 T butter
3 eggs
1 c sour cream
1 1/2 c cornmeal
1/2 c whole wheat pastry flour
1 t baking soda
1 t baking powder
1/2 tsp soy sauce
1/2 c maple syrup
1 c milk
1 c Monterey Jack cheese, grated
3 ears of fresh cooked corn, kernels only

Saute chili until skin is charred; set aside.  Fry chopped chorizo 10
minutes; discard fat; set aside.  Saute onion in butter for 10 minutes; set
aside.  Chop chili into small pieces.  In a separate bowl, beat eggs and
sour cream until smooth; stir in chili, sausage, and onion.  In another
bowl, combine cornmeal, flour, baking soda, and baking powder.  Stir in
sausage mix, soy sauce, and maple syrup, stirring just until blended.  Add
in milk, cheese and corn kernels.  Pour into lightly oiled 9" square baking
dish.  Bake at 350 degrees until top is browned and splitting, usually 30 to
45 minutes.

Serves 6

KEY WORDS:  bread, brunch, entertain, spicy, baked goods
----
A variation on an American tradition.

        Potato Salad

2 lb red potatoes, boiled & cubed
1/2 c safflower oil
4 T white wine
2 T lemon juice
1 tsp oregano
1 tsp soy sauce
3/4 lb fresh mushrooms, sliced
4 oz snow peas, fresh & trimmed
1/4 lb ham, cubed
1 bell pepper, cut in strips
1 stalk celery with leaves, diced
3 scallions, sliced
3 T parsley
1 head iceberg lettuce

Stir together oil, wine, lemon, oregano, and soy sauce.  Pour over
mushrooms; set aside.  Steam peas 3 minutes; set aside.  Place potatoes in
serving bowl; add mushrooms and sauce, snow peas, ham, green pepper, celery,
scallions, parsley; toss together with lettuce.  Chill.

Serves 6

KEY WORDS:  lunch, potluck, leftovers, salad, make ahead
----
Fresh from Tokyo, by way of San Francisco.

        Japanese Salad

1/4 c sesame seed
1/2 lb linguine, broken in half
1 lb small shrimp, cooked
1 bunch green onions, thinly sliced
1/4 c sesame oil
1/4 c olive oil
1/2 lb mushrooms, sliced
1/3 c soy sauce
1/2 c sake or white wine
2 T grated fresh ginger
2 garlic cloves, pressed
3 eggs
1 T seaweed, coarsely crumbled

Toast sesame seeds on cookie sheet in oven; set aside.  In boiling water,
cook noodles until tender, about 10 minutes; drain, rinse, and let dry.
Transfer to large bowl.  Add shrimp and green onions; mix well.  Mix oils
together; heat about 2 T of oil and saute mushrooms, 5 minutes.  Add to
shrimp.  Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of
oil.  Cover and refrigerate 2 hours.  In separate bowl, beat eggs and stir
in seaweed.  Oil skillet and add 1/4 of egg mixture.  Cook until it loosens
from pan; turn over and place on work surface.  Make 3 more thin egg/seaweed
pancakes.  Slice pancakes into thin strips.  Toss with chilled noodles.
Spoon and serve.

Serves 4

KEY WORDS:  appetizer, entertain, ethnic, salad, spicy
----
Serve chilled on a warm day.

        Raspberry Fuchsia Soup

3 c fresh raspberries
3/4 c water
2 T lemon juice
2 T lemon rind, grated fine
2 T arrowroot
1/2 c maple syrup
2 c strawberry wine
1/2 c sour cream
1/2 c fresh raspberries for garnish

Puree raspberries for soup; strain through a sieve into bowl; set aside.
Take seeds and rind left in sieve and transfer to sauce pan; add water;
simmer for 5 minutes; strain into bowl containing berry juice; discard seeds
remaining in sieve.  Combine lemon juice, lemon rind and arrowroot.  Add to
berry juice; add maple syrup and wine; transfer to sauce pan.  Simmer over
low heat until thick.  Refrigerate 2 hours.  Serve in individual bowls with
a dollop of sour cream and a spoonful of berries on top of each bowl.

Serves 4

KEY WORDS:  appetizer, brunch, dessert, entertain, lunch, soup
----
Make enough for seconds.

        Creamed Tomato Soup

3 T butter (to saute with)
2 T safflower oil
2 large onions, chopped
1/2 tsp thyme, crushed
1 tsp basil
1 dash salt & pepper
10 medium ripe tomatoes, coarsely chopped
5 T tomato paste
1/3 c flour
6 c chicken broth
1 1/2 tsp sugar
1 c cream
1 c milk
2 T butter

Combine butter and oil in soup pot; add onions; saute over low heat,
sprinkling with thyme, basil, salt and pepper; stir occassionally.  When
onions are tender, stir in tomatoes and tomato paste; simmer about 18
minutes.  Blend flour with equal amount of chicken broth; add to tomato
mixture and mix well.  Slowly add remaining chicken broth, stirring well.
Simmer covered, over low heat, for about 30 minutes.  Stir occasionally to
prevent soup from sticking to bottom of pan.  Put soup through blender in
small batches.  Reheat puree and stir in sugar, cream and milk.  Simmer a
few minutes; add remaining butter just before serving.

Serves 8

KEY WORDS:  freezes well, kids, lunch, soup, vegetarian
----
Reminiscent of a trip to the French countryside.

        Potage St. Germain

1 1/2 lbs dried peas, soaked overnight
3 qt chicken broth
4 T butter
4 carrots, peeled and grated
2 onions, grated
1 large leek, chopped fine
5 lettuce leaves, chopped fine
2 tsp sugar
1/2 tsp salt
2 c fresh green peas, cooked
3/4 c cream
3/4 c milk
1 T butter
sour cream or sherry (opt)

Place drained, dried peas in soup kettle.  Add chicken broth; bring to a
boil; simmer on low for 10 minutes.  Skim froth from top of soup.  Melt
butter in skillet; saute carrots and onions until onions are golden; add
leeks and lettuce; simmer on low for 10 minutes.  Stir vegetable mixture
into soup; add sugar and salt.  Simmer until split peas are tender, about 2
hours.  Put fresh peas through a sieve.  Force soup mixture through a sieve,
also.  Return this combined mixture to the kettle.  Stir in cream and milk.
Heat just to boiling; stirring occassionally to prevent scorching.  Just
before serving, add butter.  Garnish with a dollop of sour cream, a dash of
sherry, or both.  Elegant!

Serves 8

KEY WORDS:  freezes well, lunch, make ahead, soup
----
A lovely first course on a summer's eve.

        Scrumptious Strawberry Soup

2 c strawberries
1/2 c yogurt, plain
1/2 c sugar, (OR
1/4 c honey)
1/2 c dry red wine
1 c strawberry halves

Blend all ingredients together in a blender, except strawberry halves.
Chill overnight.  Garnish with strawberry halves.  Serve chilled.

Serves 4

KEY WORDS: brunch, dessert, easy, entertain, outdoor, quick, soup, make
ahead
----
Just what the title promises.

        Hearty German Sour Cream Soup

1/2 lb bacon, diced
3/4 c cabbage, chopped
1/2 c onion, chopped
1/2 c celery, chopped
1/2 c carrots, chopped
3/4 c potato, chopped
3/4 c zucchini, sliced
4 c tomatoes, peeled
4 c beef broth
1/4 c barley
1/4 c rice
2 c white sauce
1/2 c vinegar
1 clove garlic, minced
1 tsp caraway seed
1 tsp salt
2 tsp Worcestershire sauce
1/4 tsp thyme
1 c sour cream or plain yogurt

Saute bacon in heavy kettle.  Add cabbage, onion, celery, carrots, potato
and zucchini; reduce heat and simmer about 20 minutes.  Add tomatoes, beef
broth, barley, and rice; simmer 2 hours.  Blend in white sauce, vinegar,
garlic, caraway seed, salt, Worcestershire, and thyme.  Simmer about 15
minutes.  Adjust seasonings if necessary.  Garnish with sour cream and
serve.

Serves 6

KEY WORDS:  lunch, soup, main dish, ethnic
----
Simple or elegant occasions.

        Cheesy Popovers

2 eggs, beaten
1 c milk
3/4 tsp salt
1/2 tsp thyme, crushed
1/4 tsp sage, crushed
1/2 tsp basil, crushed
1 c unbleached flour
1/2 c grated cheddar cheese

Combine seasonings with milk and eggs; add flour and cheese; mix until just
blended.  Pour into well-oiled muffin tins, filling 2/3 full.  Do not
preheat oven.  Place muffin tin in oven, and heat to 450 degrees.  Bake 30
minutes, no peeking.  Remove from oven; turn off heat.  Pierce popovers on 4
sides at right angles.  Return to oven (do NOT turn on heat).  Allow
popovers to dry in oven about 10 minutes.  Serve immediately.

Makes 12 popovers

KEY WORDS:  bread, breakfast, brunch, entertain, holiday, kids, lunch,
----
Lo Mein refers to the process for cooking noodles; mein means noodle in
Chinese.

     VEGETABLES LO MEIN

1/4 lb soft, fresh wheat flour noodles
6 dried Jyo mushrooms (OR
10 Nami mushrooms)
3 large stalks celery
1/2 c sliced bamboo shoots
2 T cooking oil
1/4 t salt
1 c chicken broth
1/2 t sugar
cornstarch paste

Noodles:  Add soft noodles to boiling salted water; stir with chopsticks &
cook until noodles lose their floury taste but are still firm. Immediately
drain in colander & rinse in cold water to arrest cooking process.  If you
hold noodles for more than 10 minutes toss them with a little oil to prevent
sticking.

Vegetables:  Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami
mushrooms); slice in thin strips.  Slice celery with the grain in thin
strips about 3" long.  Cut bamboo shoots in strips to match celery.

Stir-Frying:  Heat wok to medium-high. When hot, dribble oil around side of
pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about
30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up
side of wok; add broth & sugar, bring to boil.

Add noodles, a handful at a time, stirring them into broth for about 20
seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds.
Push all ingredients to side.  If necessary, thicken juices slightly with
cornstarch paste.  Add paste a little at a time, stirring constantly.  Serve
immediately.

Serves 4

KEY WORDS:  menu 10, stir-fry, boil
----
Contrary to popular belief, lobster sauce does not contain lobster.  It's
delicious served OVER lobster or shrimp.

     SHRIMP WITH LOBSTER SAUCE

16 raw shrimp, 3-inch unshelled
2 T oil for stir-fry
    LOBSTER SAUCE:
2 t salted black beans
1 large clove garlic, minced
2 green onions
1 large egg
1 T water
2 T cooking oil
1/2 lb ground pork (not sausage)
1/2 c chicken broth
1/2 T thin soy sauce
1 t sugar
cornstarch paste

Lobster Sauce:  Soak salted black beans for 10 minutes; rinse & drain.  Mash
with garlic. Cut green onions in 1/2" sections. In small bowl, beat egg with
water.

Shrimp:  Shell, devein & butterfly shrimp.  To butterfly shrimp, slice along
the back about 3/4 of the way through the flesh with a small paring knife.
Spread shrimp open; cover but do not refrigerate.

To stir-fry, heat wok to medium-high.  When hot, dribble oil around side of
pan.  Put shrimp in wok all at once, & start tossing.  Keep shrimp in
motion, so they will cook uniformly.  When they just begin to curl, remove
to the serving dish.

Heat wok to medium; add remaining oil.  When oil is hot (not smoking) add
garlic/bean mixture.  Stir briskly until aroma of beans & garlic is strong,
but don't overcook.  Add ground pork in little pieces; stir-fry until
cooked, about 4 minutes.  Add broth, soy sauce & sugar, stirring while
mixture comes to a boil.  Thicken mixture with cornstarch paste to create a
light cream-like sauce (not too thick).  Slowly stir in beaten egg.  Cook
briefly.  Add shrimp.  Mix and serve.

Serves 4

KEY WORDS: menu 10, main dish, stir-fry
----
"Singapore" signals that this dish is seasoned with curry.

     SINGAPORE FRIED NOODLES

6 skeins dried shrimp noodles
1/2 c dried shrimp
1 egg
1 t water
1/2 lb barbecued pork
2 stalks celery
2 c bean sprouts, blanched
1 medium yellow onion
1 green bell pepper
1 medium firm tomato
2 cloves garlic, minced
1 t fresh ginger, minced
1 T curry powder
4 T peanut oil
   SAUCE:
1/2 c stock
2 t thin soy sauce
1 t sugar
1 t chili oil

Noodles:  Rinse shrimp noodles.  Boil noodles in water until cooked but
still firm.  These thin noodles only take about 3 minutes to reach this
stage.  Drain, reserving boiling water, & rinse with cold water until
noodles are cooled & will not stick together.  Place in oiled bowl,
refrigerate until firm.  The noodles must be firm before frying.  Can be
prepared day before.

Preparation:  Wash & soak dried shrimp for 30 minutes; cut into thin pieces.
Combine egg & water; cook as very thin omelet; cool; slice into 2" long
shreds.  Thinly slice pork to match.  Blanch bean sprouts in noodle water
(this water will have other uses, so hold onto it).  Peel strings off celery
stalks, thinly slice.  Peel & halve onions, slice thinly.  Core pepper,
slice thinly in 2" lengths.  Slice tomato in thin wedges.  OR:  slice these
vegetables to match size of bean sprouts for better looking dish (a good
shredder does this job quickly).  Mix sauce ingredients in bowl.

Stir-fry:  Add 1/2 of peanut oil to hot wok.  When oil begins to smoke, toss
in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on high heat
for 2 minutes.  Add sauce, & continue cooking until sauce reduces by half.
Remove to holding bowl.

Rinse wok; return to high heat; when it is dry, reduce heat to medium & add
remaining peanut oil.  Heat oil to moderate (don`t let it smoke); add curry
powder, stirring to mix with oil.  Avoid burning curry; if it burns, start
over.  Cook curry powder for about 30 seconds.  Add noodles a fist-full at a
time, breaking noodles into short pieces.  Toss noodles to coat & heat them.
When hot, add cooked shrimp & vegetables; toss together to mix.  Turn off
heat.  Add pork, egg shreds & tomato wedges; mix together.  Serve.  By the
time dish is on the table, tomatoes will be hot, but still firm.

Serves 8

KEY WORDS: menu 21, stir-fry
----
Steamed mushroom caps, filled with a mound of moist meat, make delicious
party food.

     STEAMED MUSHROOMS

8 dried "jyo" black mushrooms
8 large button mushrooms
2 c stock
1 piece star anise
1/2 t Sichuan peppercorns
  SAUCES:
1/2 c plum sauce
1 T warm water
2 T dry mustard
3 T water
1/2 t white vinegar
1 t thin soy sauce
   FILLING:
1 lb fatty pork shoulder
1/2 t cornstarch
1 t water
1 t oyster sauce
1 t dark soy sauce
1/4 t black pepper
2 green onions, minced
1/4 t fresh ginger, minced
1 t Chinese parsley, minced

Preparation:  Wash & soak "jyo" mushrooms in warm water for at least 1 hour.
Add star anise and peppercorns to stock.  Stew button mustrooms in stock for
30 minutes; remove from stock; discard mushroom stems.  Strain stock for use
in another dish.  Mix plum sauce with warm water in dip saucer, cover &
reserve.  Make a paste of dry mustard & water; cover & let marry for 30
minutes; then add white vinegar & thin soy sauce.

Filling:  Finely chop pork shoulder.  Mix cornstarch & water; add oyster
sauce, soy sauce & black pepper.  Add chopped pork; work with your fingers
into thick mixture.  Add onions, ginger & Chinese parsley.  Allow filling to
stand in covered bowl for 30 minutes.  Mound about 1 1/2 teaspoons of
filling on each mushroom.  Arrange on serving plate.

Steaming:  In steamer, bring water to rapid boil first; steam "jyo"
mushrooms for 30 minutes; steam buttons for 20 minutes.  Serve.  If you plan
to reheat before serving, steam for 5 minutes less, then reheat for 10
minutes.

Serves 8

KEY WORDS: menu 21, make ahead, steam
----
A flavorful addition to soups and sauces.

     FIVE-SPICE BOUQUET

small piece of star anise
cassia bark
orange peel
cardamon
ginger root

Put ingredients together in tea strainer or cheesecloth bag.  Add to soups
or sauces during cooking; remove before serving.

Makes 1 bouquet
-----
This dish is a good example of the whole being greater than the parts.

     BRAISED CHICKEN DRUMSTICKS

8 chicken fryer drumsticks
cornstarch for dredging
3 c oil for deep-frying
1 c dried chestnuts
1 five-spice bouquet (OR
1 T five-spice powder)
4 c cold water
1/2 c dark soy sauce
1/2 c rock sugar
1/2 c medium sherry
1/2 t salt

Preparation:  At least 12 hours before cooking this dish, rinse several
times then soak dried chestnuts.  After soaking, remove pieces of skin
wedged in nutmeat.

Deep-frying:  In wok or suitable pan, slowly heat deep-frying oil; oil is
ready when bubbles quickly form around chopstick held vertically in oil.
Meanwhile, dredge drumsticks in cornstarch; shake off excess starch.  Deep-
fry drumsticks 2 at a time until brown, about 5 minutes.  Remove from oil;
drain.

Red-cooking:  Pour water in sandy pot or comparable casserole dish; add 5-
spice bouquet, soy sauce, sherry & salt (5-spice powder can be substituted,
though the final flavor will be less distinctive).  Slowly bring to boil,
reduce heat, cover pot & simmer 15 minutes.  Remove cover; discard bouquet;
add salt & rock sugar; dissolve rock sugar.  You can stop here until near
serving time.

About 30 minutes before serving time, add drumsticks & soaked chestnuts to
hot red-cooked sauce.  Simmer in covered pot for 15 minutes; remove cover;
simmer for another 15 minutes.  Sauce should have reduced by about 1/3, and
become bright & thick.

To serve, prop drumsticks up around sides of sandy pot; spear chestnuts with
sate sticks or long toothpicks.

Serves 8

KEY WORDS: menu 21, make ahead, braise
----
Contrary to the name, salt baked chicken is not the least bit salty.  Rather
the salt acts as a heat conductor.  To work well, salt must be very hot.

     SALT BAKED CHICKEN

3 lb fryer
6 lb rock salt
parchment paper
1/4 c peanut oil
1 t salt
3 T dark soy sauce
1 whole star anise
2 T sherry
1 T fresh ginger, minced
1 T garlic, minced
2 green onions, coarsely chopped

Preparation:  Wash chicken & pat dry.  Swab cavity with sherry; stuff with
ginger, garlic & green onions; seal with clip or string.  Rub outside of
chicken with dark soy sauce; allow to stand until soy sauce is absorbed.
Wrap chicken in 3 layers of parchment paper, tie with string, coat outer
layer with peanut oil.

Baking:  In wok or large pot, heat rock salt, stirring periodically, until
it begins to brown.  Place wrapped chicken in rock salt, spooning some salt
around sides & over top.  Cook for about 10 minutes.  Turn over chicken,
cover with rock salt (but always have at least 2" layer of salt under
chicken) & cook for another 10 minutes.  This cooking time will give a
moist, slightly underdone chicken.  Increase baking time to 15 minutes on
each side, for well done.

Remove chicken from salt; strip off paper; allow to stand for 15 minutes to
cool & congeal juices.  Cut in half, then into bite-size pieces. Serve with
soy dip.

Serves 4

KEY WORDS: main dish, roast
----
Steaming maximizes nutrition and minimizes last minute preparation.

     STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOMS

1 large chicken breast
8 dried Nami black mushrooms
2 green onions
8 water chestnuts
1 Chinese sausage (opt)
   MARINADE:
2 T dry sherry
1 T cornstarch
2 slices ginger root, minced
1 t sesame oil
2 T thin soy sauce
2 cloves garlic, minced
1/2 t sugar

Preparation:  Soak dried mushrooms in hot water for 1/2 hour or until soft.
Remove stems; thinly slice caps.  Debone chicken; slice into 1/2" thick,
quarter-size coins; place pieces in shallow, heat-proof dish.  Add marinade
ingredients to chicken; marinate for at least 30 minutes.  Slice water
chestnuts in thin circles.  Cut green onions on bias into 1" sections.

There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage
available in Chinese markets: duck liver & sweet pork meat.  Either will do
for this dish.  Cut sausage on bias into 1/8" thick slices.  Marinade is not
used with sausage.

Steaming:  Mix sliced mushrooms & water chestnuts with chicken.  If desired,
add sausage.  Steam for 20 minutes.  If using deep bowl, stir chicken after
10 minutes to make certain bottom pieces get cooked.  Just before serving,
add green onions.  Serve immediately, since cornstarch will become gummy if
dish is allowed to cool.

HINT: If using metal steamer, stretch dish towel under steamer cover, to
prevent build-up of condensed steam in dish.

Serves 2

KEY WORDS: main dish, steam
----
A popular Cantonese tea house treat.

     HONEY SPONGE CAKE

6 eggs, separated, at room temperature
1 c granulated sugar
1/4 c almond powder (OR
1 t almond extract)
1 T honey
1 1/2 c all purpose flour
1 1/2 t baking powder
1/4 t salt
1/2 t baking soda
4 T milk
2 T melted butter, cooled (or peanut oil)

In bowl, sift flour, baking powder and salt; set aside.  In another bowl,
beat egg whites until stiff.

With electric mixer, beat egg yolks; gradually blend in sugar and almond
powder.  Cream mixture until smooth, about 5 minutes.  Add honey (and almond
extract).  Mix together milk, baking soda and cooled melted butter; add to
egg yolk mixture.  Gradually add sifted flour mixture.

When batter is thoroughly blended, quickly but gently fold in egg whites.

Steaming:  Before mixing, bring water in steamer to boil.  Grease bottom
only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or
cupcake tins).  Pour batter into bowl.  Steam for 1 hour.

Best served steaming hot, cake can always be resteamed without suffering.

Makes 1 cake

KEY WORDS: make ahead, dessert, steam
----
Chinese chefs tend to favor a milder curry sauce, compared to Indian and
Southeast Asian cooks.

     STEAMED FRESH CRAB IN CURRY SAUCE

1 large whole fresh crab
6 slices ginger root
2 T dry sherry
3 spring onions or Chinese parsley
  SAUCE:
1/2 bell pepper, coarsely diced
1 t curry powder
1/4 t salt
1/2 t sugar
1 c stock
1 t ginger, minced
1 clove garlic, minced
2 T peanut oil
cornstarch paste

Make Sauce:  Heat oil in medium-hot saucepan.  Saute minced garlic until
fragrant.  Add curry powder.  Stir over medium heat for about 1 minute -
avoid burning powder.  Add stock, salt, sugar and ginger; bring to boil;
cook for 1 minute.  Add bell pepper, which has been coarsely diced into 1/4"
squares; stir in enough thin cornstarch paste to make a light sauce.  As
soon as sauce thickens, remove from heat and reserve.  This sauce can be
made up ahead and reheated just before serving.

Clean & Steam Crab:  Pry off plate from crab in one piece.  Separate legs
with cleaver; wash all parts, cleaning out junk; cut soft inner sections of
legs into manageable pieces.  Carefully crack claws, keeping them intact.
Reassemble crab on oval platter.  Before putting on back, sprinkle meat with
dry sherry; lay ginger on top; then put on back plate.  Wash green onions,
remove roots, and shred, greens and all, into 2" sections.

Bring water in steamer to rolling boil.  Steam crab for about 15-20 minutes,
depending on size.  Meanwhile, reheat curry sauce (or keep hot in double
boiler).  Remove steamed crab from steamer; drain excess water.  Lift back
plate off crab; pour curry sauce over crab; sprinkle with onion shreds;
return back plate.  Serve.

Serves 4

KEY WORDS: main dish, menu 22, steam
----
The further ahead you start this delicious "soup" the better it will taste.

     BRAISED LION`S HEAD IN A SANDY POT

1 lb pork butt, ground or chopped
1/4 c water chestnuts, minced
1 t ginger root, minced
2 green onions, minced
1/2 c cooked rice, minced
1 T dark soy
1/2 t sesame oil
2 T water
3 c Chinese mustard cabbage, shredded
4 c stock (or water)
1/2 t salt, to taste
1/4 t sugar
6 T peanut oil

Preparation:  In bowl, thoroughly mix pork, water chestnuts, ginger root,
green onions, cooked rice, dark soy, sesame oil & water.  Allow mixture to
marry for 30 minutes.  Form into firm balls, one for each serving, each the
size of a tennis ball (about 3 1/2" across).

Braising:  Heat wok or skillet to hot; add oil.  When oil begins to smoke,
introduce meatballs 1 at a time, so as not to cool oil.  Fry meatballs until
a brown crust has formed.  They must be well crusted in order to retain
their shape while stewing.

Cooking in Sandy Pot:  Line sandy pot with shredded Chinese mustard cabbage;
sprinkle with pan oil from meatballs, salt & sugar.  Add meatballs, then add
cool or cold stock.  Bring slowly to boil; cover; reduce heat to medium &
simmer for about 2 hours.  Correct seasoning if necessary.  Serve.

Serves 4

KEY WORDS: menu 22, soup, braise
----
We suggest serving this flavorful soup bubbling hot in the traditional
Mongolian Fire Pot. It is both a dramatic presentation and very practical.

     LAMB SOUP POT

4 lbs lamb bones, cracked
1 lb lamb meat (shoulder or leg)
4 qts. cold water
1 T fresh ginger, sliced
1 large onion, quartered
1/2 t salt
1 t sugar
1/2 c light sherry
1/2 lb canned salted mustard green
1 lb bean sprouts
1/2 c unsoaked "cloud ear" dried black fungus
4 scallions
1/2 lb dried bean thread noodles
8 charcoal briquettes

Make stock:  Put lamb bones, ginger, onions & water in stock pot. Bring to
boil, reduce heat & simmer for 2 hours, reducing liquid by half.  Skim
froth.  Shred lamb meat.  Add meat, salt, sugar & light sherry to stock.
Simmer for another 20 minutes.

Finish soup:  Wash & soak "cloud ears."  Soak noodles for a few minutes
until soft.  Drain & rinse mustard green; slice into shreds.  Rinse bean
sprouts.  Wash & remove roots from scallions; shred on bias, greens & all.

Prepare Fire Pot:  Heat charcoal briquettes. When they start to turn white,
transfer to bottom of Fire Pot; place pot on heat-proof tile on your table.
Add half the broth & half the other ingredients, reserving the rest for
later in dinner.  Serve after broth has boiled briefly.

Serves 4

KEY WORDS: soup, boil
----
Unlike so many Chinese lamb recipes, the aim here is to retain and enhance
the fat-rich lamb flavor.

     LAMB SLIVERS IN PUNGENT SAUCE

1 lb lamb meat (shoulder or leg)
2 T sherry
1/4 t salt
1/2 t cornstarch
1/2 c peanut oil
4 scallions
1/2 large bell pepper
1 clove garlic, minced
1 t fresh ginger, minced
1/2 c stock
1 T thin soy sauce
1/2 T dark soy sauce
1/2 t sugar
1/2 T cider vinegar

Preparation:  Cut lamb across grain in slivers about 2" long. In bowl,
sprinkle lamb with salt & cornstarch; rub into meat; add sherry.  Marinate
lamb for 15 minutes.  Trim & cut scallions in 2" pieces.  Halve, core &
slice bell pepper into slivers to match lamb.  Combine stock, soy sauce,
sugar and vinegar; reserve.

Cooking:  Heat peanut oil in wok to deep-fry temperature (bubbles form
around dry chopstick held upright in oil).  Fry lamb slivers briefly, until
coating of starch begins to brown. Remove to strainer & reserve.  Remove oil
from wok and save.  Wash wok.

Return wok to high heat.  Add 2 T oil to very hot wok.  When oil starts to
smoke, add scallions & bell pepper.  Stir-fry for 30 seconds; add garlic &
ginger.  Keep stir-frying.  When pepper turns bright green, add stock
mixture.  Stir until liquid boils and reduces slightly.  Add lamb.  Stir-fry
until lamb is hot.  Serve.

Serves 4

KEY WORDS:  main dish, stir-fry
----

     BRAISED CHINESE CABBAGE

2 lbs Napa (or celery) cabbage
1 t salt
8 Chinese "jyo" black mushrooms
1 T dried shrimp
1/4 c Sichuan preserved mustard green
1 T peanut oil
1 c chicken stock
1/4 t salt
1 T sherry
1/2 t sugar
1 t thin soy sauce
cornstarch paste
1 T rendered chicken fat

Preparation:  Wash & soak Chinese mushrooms & dried shrimp in warm water for
1 hour until soft.  Mince shrimp.  Remove hard stem from mushrooms.  Wash &
thinly slice mustard green.  Separate cabbage leaves; blanch in salted
boiling water for 30 seconds; drain; slice into 2" sections.  In a bowl,
combine stock, salt, sherry, sugar & soy sauce; reserve.  Render chicken fat
in small saucepan at medium heat; discard pieces of fat; keep oil hot.

Braising:  Heat peanut oil in wok until hot but not smoking.  Stir-fry
mushrooms, shrimp & mustard green for 15 seconds.  Add cabbage; stir-fry for
1 minute.  Add stock mixture; bring to boil.  Reduce heat, cover wok, &
simmer for 10 minutes, reducing liquid by half; add more stock if needed.
Turn up heat; add enough cornstarch paste to make light sauce.  Swirl in hot
chicken oil.  Serve.

Note: Cabbage leaves should become transparent, but avoid overcooking; they
should be soft but not wilted.

Serves 4

KEY WORDS: main dish, braise
----
Red-cooking is a form of stewing with a seasoned liquid containing soy sauce
and spices.

     SHANGHAI RED-COOKED CHICKEN

3 1/2 lb. (approx) whole frying chicken
1/2 c dark soy sauce
1 1/2 c peanut (or vegetable) oil for braising
2 T peanut oil for stewing
4 green onions
1/2 t minced fresh ginger
4 c water
1/2 c medium sherry
1/2 c thin soy sauce
1 clove star anise
1 t salt
3 lumps rock sugar
1 T sesame oil
cornstarch paste

If serving more people, get more chickens.  Chickens should not exceed about
4 lbs. each.

Marinating:  Wash chicken thoroughly under cool water: dry.  Cut off fat
pockets around cavity opening.  Place chicken in snug bowl.  Brush or rub
dark soy sauce into skin; let stand in bowl for 30 minutes; repeat brushing
several times.  Remove from bowl.

Braising:  In wok heat oil for braising under medium high flame.  When oil
is hot, but not smoking, quickly lower chicken into oil.  Protect yourself
against splattering oil by holding wok lid over wok; don't actually cover
it.  Using large spoon, baste chicken with hot oil, & turn once or twice so
skin browns evenly (about 10-15 minutes).  Carefully remove chicken from
wok, trying not to break skin.

Stewing:  Chop green onions into 2" sections.  Heat peanut oil in heavy pot
or dutch oven, in which chicken will fit snugly.  When oil is hot, add green
onions & ginger.  Saute until onions are lightly brown.  Add water, sherry,
thin soy, star anise & salt.  Bring mixture to boil.  While liquid is
heating, loosely tie legs of chicken together with a piece of twine.  Lower
chicken into boiling liquid.

Bring liquid to boil again, then reduce heat for very slow simmer.  Chicken
should actually be floating free in liquid.  Cover & simmer for about 1 hour
or until chicken is very tender.  Leave chicken in covered pot until 5
minutes before serving.  Then remove it carefully to serving platter; remove
twine.  Remove all but 1 cup of liquid from pot (including onion pieces).
Bring liquid to boil; thicken slightly with cornstarch paste; glaze with
sesame oil.  Pour sauce over chicken & serve.

Serves 4

KEY WORDS: main dish, menu 13, braise
----
This attractive dish is spiced with pungent, hot chili sauce with garlic.

     FIERY PORK & WINTER BAMBOO SHOOTS OVER SNOW

1 large end-cut pork chop (OR
1/2 lb pork butt)
1 1/4 c slivered winter bamboo shoots
1 t minced ginger root
2 large garlic cloves
2 T peanut oil
1/2 c chicken stock
1 t chili paste with garlic
1 pinch sugar
1 1/2 c vegetable oil
1/2 c rice stick noodles
2 t thin soy sauce
2 t cornstarch
cornstarch paste
1 t Chinese red vinegar

Preparation:  Rinse bamboo shoots; slice & sliver to the size of thick
matchsticks.  Slice pork like bamboo & marinate in thin soy sauce &
cornstarch for 10 minutes.  Peel & slice garlic in thin rounds.  Combine
stock, chili paste & sugar.

Deep-frying Rice Stick:  Break up rice stick before measuring.  Heat
vegetable oil in hot wok.  When oil is medium hot, test a few pieces of rice
stick: it should fry quickly to a puffy white.  If it browns, turn down the
heat.  Fry rice sticks in very small batches.  Spread out fried snow on
serving platter, reserve in warm place.

Stir-Frying:  Clean wok; then reheat to very hot.  Add peanut oil, heating
until it just begins to smoke; add drained pork & stir-fry briskly for about
2 minutes.  Add bamboo, garlic & ginger.  Toss with pork for 1 minute.  Re-
stir liquids and add to wok.  Cover wok, & simmer for 3 minutes.  Remove
cover; turn up heat again; boil briefly to reduce sauce; sprinkle on
vinegar.  Ladle over rice stick & serve.

Serves 4

KEY WORDS: main dish, menu 13, stir-fry, deep-fry
----
This recipe can be used with any firm, mild flavored vegetables in season.

     ASSORTED VEGETABLES IN A CLEAR SAUCE

2 medium turnips
2 small carrots
4 green onions
3 fresh asparagus spears
1/2 c button mushrooms
1/2 c peeled straw mushrooms
8 baby sweet corn
8 water chestnuts
1/2 t fresh ginger root
1 T Tientsin preserved vegetable
2 T peanut oil
2 c chicken stock
1 t salt
1 pinch sugar
cornstarch paste
1 T chicken fat
1/2 c crab meat or shelled shrimp (opt)

Preparation:  Peel turnips & carrots. Use melon scoop to cut turnips into
large balls.  Slice carrots 1/2" thick; then with paring knife, cut 4 evenly
spaced notches into rim of each slice (don't cut into center core).  Carrots
should look like little flowers.  Parboil turnip & carrots in stock until
barely tender.  Remove from stock & plunge pieces into cold water; drain.
Cut onions, asparagus & baby corn into 1 1/2" pieces.  Mince together fresh
ginger root & Tientsin preserved vegetable.  Insmall pot or beaker on medium
heat, render pieces of chicken fat.

Stir-frying:  Add peanut oil to hot wok.   When it begins to smoke, briskly
fry crab meat or shrimp for 1 minute.  Add asparagus, baby corn, mushrooms &
water chestnuts, stir-frying until they are hot.  Add ginger mixture, then
onions.  Stir-fry another 30 seconds.  Add 1/2 stock, salt & sugar; bring to
boil.  Add turnips & carrots.  Cover & reduce heat; simmer for 5 minutes.
Uncover, push ingredients out of liquid, & dribble in cornstarch paste to
thicken slightly.  Stir liquid to prevent lumping while it thickens to a
thick soup.  Recombine, then mix in chicken oil.  Remove to serving platter.

Serves 4

KEY WORDS: menu 13, main dish, stir-fry
----
Serve this unusual dish as a dessert, as a mid-way course in a large dinner,
or as a snack.  Pudding may be misleading, since it is really a thick, hot
soup.

     SWEET ALMOND PUDDING WITH RED DATES

1/3 c sweet rice flour
2 T + 2 t almond powder
1/2 c cold water
3 c cold milk
1/4 c granulated sugar
1/4 c sliced pitted red dates
3 T cold milk, if needed

In small bowl, mix rice flour & almond powder; add cold water a little at a
time to make a thick, smooth paste.  Thin further with 1/2 cup of milk.
Pour into heavy saucepan, add remaining milk, and slowly heat to just under
boiling, stirring constantly.  Keep stirring to prevent lumping & burning.
Turn off heat, cover & remove to cool place.  You can prepare this first
stage anytime ahead of dinner, keep covered & refrigerated.  Pudding should
be finished just before serving.

Just before serving, reheat pudding, stirring constantly.  When hot, add
sugar a little at a time.  Keep stirring.  Add sliced dates.  Cook just
under boiling point for 1 minute.  Add extra milk if pudding becomes too
thick: it should have consistency of melted ice cream.  Pour into individual
bowls & serve hot.

Serves 4

KEY WORDS: dessert, menu 13, soup, boil
----
Great as a before dinner snack or served with a dinner dish, such as roast
or steamed stuffed chicken, to offer a flavor and texture contrast.

     SHRIMP CHIPS

1 lb box shrimp chips
3 1/2 c (approx) vegetable oil

Shrimp chips are thin translucent wafers in assorted colors, made from
shrimp flavored rice flour paste.  When deep-fried very briefly, they puff
up to three times their original size.

Heat vegetable oil to deep-frying temperature, and fry a few chips at a
time.  Serve hot.  Keep leftover wafers in an airtight jar.

Serves 4

KEY WORDS: menu 14, snack, deep-fry
----
This is one of the most appealing and unique recipes in Chinese cooking that
goes by this name.

     LEMON CHICKEN

2 whole chicken breasts
1/3 c water chestnut powder
1/3 c lemon sauce
5 c vegetable oil
1 T water
1/2 T sugar
cornstarch paste

Preparation:  Pull chicken skin from breasts, then carefully pull meat from
breast bone, keeping meat intact.  Thin inner filet will come off
separately.  Cut meat across the grain into strips about 3/4" wide by 1 1/2"
long.  Put water chestnut powder in bowl large enough to hold chicken, &
deep enough to keep powder from flying around.  Add chicken pieces a few at
a time, tossing gently to thoroughly coat each piece; they should be
entirely white.  Leave them in bowl while you prepare sauce.

Sauce:  In small saucepan, mix prepared lemon sauce (we suggest Mee Chun
brand from Hong Kong), water & sugar.  Bring to boil; reduce heat & simmer
for 2 minutes.  Just before serving, thicken with cornstarch paste to
consistency of a fudge sauce.

Deep-frying:  In deep-fryer or wok, slowly heat oil to deep-frying
temperature.  (Don't let oil smoke.)  Test with piece of chicken: it should
reach a medium brown in about 35 seconds.  Fry chicken in batches of 5-6
pieces at a time; drain.  Place on serving plate, keeping warm until ready
to serve.  Pour lemon sauce over chicken at last minute.

Serves 4

KEY WORDS: menu 14, main dish, deep-fry
----
Always a favorite, you will want to serve this fresh tasting combination
over and over again.

     BUTTERFLY SHRIMP WITH SNOWPEAS

1/4 lb fresh or frozen medium-sized shrimp
1/3 lb fresh snowpeas
8 large fresh or canned water chestnuts
1/2 c unpeeled straw mushrooms
2 t fresh ginger, slivered
1 large clove garlic, minced
2 green onions
3 T peanut oil
1/2 c chicken stock
2 t thin soy sauce
1 t dry sherry
1/2 t salt
1 pinch sugar
cornstarch paste

Preparation:  Soak snowpeas in cold water for 2 hours to make crisp.  Soak
shrimp in salted cold water for 1 hour.  Drain straw mushrooms.  Break off
ends of snowpeas.  Peel & rinse water chestnuts.  Shell shrimp, keeping tail
intact.  Deeply slit shrimp around upper curve (don't cut through),
deveining, & spreading shrimp almost flat.  Cut freen onion on the bias in
2" lengths.  Slice water chestnuts thinly crosswise.  In small bowl, mix
stock, soy sauce, sherry, salt & sugar.

Stir-frying:  Swirl peanut oil into very hot wok. When oil begins to smoke,
add shrimp & stir-fry until they curl (about 20 seconds).  Remove shrimp to
serving platter.  Stir-fry mushrooms for 30 seconds; add garlic & ginger;
stir-fry another 30 seconds.  Add snowpeas & water chestnuts; stir-fry
briskly for 1 minute.  Add stock mixture; bring to boil; keep tossing until
snowpeas are bright green.  Push ingredients out of liquid, dribble in
cornstarch paste to thicken slightly.  Return ingredients, including shrimp.
Stir briefly.  Serve immediately.  HINT: snowpeas should be slightly
undercooked when served.

Serves 4

KEY WORDS: main dish, menu 14, stir-fry
----
A simple yet exotic dessert of mixed tropical fruits and an unusual
nutritious prepared gelatin, grass jelly, made from a subtle tasting
seaweed.

     MIXED FRUITS WITH GRASS JELLY

1/2 can lychee fruit with juice
1/2 c canned mandarin oranges
1 can grass jelly

Have all ingredients well chilled.  Open both ends of grass jelly can; push
out gelatin; slice, then cut into 1/2" cubes.  Place grass jelly cubes in
serving bowl with lychee fruit and mandarin oranges.  Cover and keep
refrigerated until ready to serve.

Serves 4

KEY WORDS: menu 14, dessert
----
Asparagus salad is typical of many Chinese vegetable salads, in that the
vegetable is first steamed, then cooled, before slicing and dressing.

     ASPARAGUS SALAD WITH PICKLED RED GINGER

12 medium-size asparagus
4 pieces pickled red ginger
     DRESSING:
1 T thin soy sauce
1/4 t ginger juice
1 pinch sugar
1 T sesame oil

Wash asparagus spears.  Use sharp paring knife to peel off tough white skin
on lower stem and cut off the very end.  When steamer is hot, steam spears
until barely cooked.  They are overcooked when the color is olive.  Remove
from steamer, drain any water, and cool to room temperature.  Meanwhile, mix
dressing ingredients in small bowl. Slice pickled red ginger into thin
slivers.  About ten minutes before serving, slice spears on the bias into 2"
segments.  Place on serving dish, intermingled with pickled ginger.  Pour
dressing over asparagus, and let it permeate the salad.  Serve at room
temperature.  This salad can also be served while asparagus is still warm,
or it can be chilled.

Serves 4

KEY WORDS: salad, steam
----
Marinated meat, skewered and barbecued, is popular throughout the Orient -
much of the world, for that matter.  This recipe from central Asia, where
lamb reigns supreme, is seasoned with a piquant marinade.

     BARBECUED LAMB ON SKEWERS

2 lbs stewing lamb, cut in 1 1/4" cubes
4 T fresh lemon juice
3 cloves garlic, minced
1 T hot chili oil (or
1/2 t cayenne and
1 T salad oil)
1/4 t salt
1 pinch sugar

Combine all ingredients and marinate lamb cubes for 2 hours in covered bowl.
Drain lamb, reserving marinade for basting during barbecuing.  Skewer lamb;
you should have enough for two skewers per serving.  Barbecue until browned,
but still juicy.  Overcooking will dull flavors.  Serve with nang (Moslem
bread) or shao bing (baked sesame rolls).

Serves 4

KEY WORDS:  New Year, main dish, roast
----
A New Year's dinner is incomplete without a whole fish, which symbolizes
prosperity and good fortune for the coming year:  the larger, plumper and
more decorative the fish, the better.  Quite often, the fish is not even
eaten, just presented.

     STEAMED WHOLE FISH

2 lb whole fish (cleaned weight)
     e.g. rock cod, flounder, pomfret
2 t salt
4 scallions
1 T ginger slivers
1 c stock
1 T dry gin
1/2 t sugar
cornstarch paste
2 T peanut oil
1 sprig Chinese parsley

For more people, use more than one fish.  Each fish should be no more than 2
lbs. unless you have a very large steamer.  Have your fishmonger clean and
scale fish, leaving head and fins intact.  You can tell if fish is fresh by
the clearness of the eyes and a red tint on the inner edge of the gills.
Wash and pat dry, rub with salt.  Allow to stand at room temperature for 30
minutes.

On both sides of fish, make parallel diagonal cuts 1" apart through meaty
section.  Trim and shred scallions diagonally in 2" lengths.  Peel and shred
fresh ginger root.  Place pieces of scallion and ginger in cuts.

Place fish on greased plate.  Steam at rapid boil for 15 to 25 minutes,
depending on size.  Fish is cooked when you can flake flesh.  Overcooking
will toughen flesh, so watch closely.

Heat peanut oil in beaker or small saucepan.  In wok, heat stock, gin and
sugar.   When fish is cooked, remove from steamer.  Drain juices into stock
mixture.  Thicken slightly with cornstarch paste.  Pour hot oil, then stock
mixture, over fish.  Garnish with Chinese parsley.  Serve.

Serves 6

KEY WORDS:  New Year, main dish, steam
----
Here's a way to make the cornstarch paste called for in many of our recipes.

     CORNSTARCH PASTE

     THIN
3 T cold water
1 T cornstarch
     THICK
1 T cold water
1 t cornstarch

Our recipes call for cornstarch paste as the thickening agent without
specifying the exact proportions of cornstarch and water.  This recipe is
offered as an approximate guide until you find what works best for you.
Some cooks prefer the thin paste, some prefer thick.

Thoroughly mix together cornstarch and cold water.  Always stir mixture
again just before using because the starch settles.
----
This dish can be prepared ahead and served at room temperature, or served
right from the wok.

     STIR-FRIED VEGETABLES WITH BEANCURD

2 sq seasoned pressed beancurd
2 stalks celery
1 large carrot
6 c boiling water
1/2 c giant bamboo shoots, cut into sticks
1/2 medium white onion
1 T peanut oil
1/2 c chicken stock
1/4 t salt
1 pinch sugar
1/2 t ginger root, minced
2 t medium sherry
1/2 t sesame oil
cornstarch paste as thickener

Preparation:  Cut pressed beancurd into sticks 2" long, the size of a lead
pencil.  Wash and trim celery and carrots; trim strings from back of celery;
cut into sticks to match pressed beancurd.  Wash and slice giant bamboo
shoot across grain to match beancurd sticks.  Peel onion, take apart layers;
cut into sticks.

Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl.
Reserve.

Put carrots in rapidly boiling water; in 15 seconds, add celery; in another
15 seconds, drain and plunge vegetables into running cold water to stop
cooking process.  Drain and reserve.

Stir-frying: Heat wok to very hot; add oil.  Let oil heat for a few seconds,
then add onions; toss for 10 seconds.  Add celery, carrots and bamboo
shoots; toss for 1 minute.  Slowly pour in chicken stock mixture around
sides of pan so it will heat quickly.  When liquid boils, add beancurd
sticks, taking care not to break pieces.  Thicken liquid slightly with a
dribble or two of cornstarch paste.  Keep stirring gently to reduce liquid.
Remove to serving platter.

Serves 4

KEY WORDS:  menu 23, stir-fry
----
The unique character of this dish is the marriage of firm textured oily fish
with a good quality of wine.  We suggest you also use white rice wine, such
as sake.  Don't stint on the quality of the wine; flavor is important.  This
dish is an entree, not a soup course, so the amount of broth is less than
you would expect for a soup.

     WINED FISH CHUNKS IN BROTH

2 lb oily fish, such as mackerel
2 t salt
1/2 c good quality dry white wine
3 c chicken stock
1/2 t ginger root, minced
1/4 t salt
4 Napa cabbage leaves
2 scallions
2 cubes hard beancurd
1 T cooked salad oil
1/2 t ground white pepper

Marinating:  Have fishmonger clean fish, discard head and fins.  Wash fish,
cut across fish in 1 1/2" sections.  Mix salt and white wine in bowl.  Add
fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours.  After
2 hours, turn fish to mix with marinade.

Preparations:  Wash cabbage; slice leaves down middle, then in 2" sections.
Rinse beancurd; cut into 1" cubes.  Wash, trim and shred scallions, greens
and all.  Peel and mince ginger.  Heat salad oil to point of smoking.
Remove from heat; reserve.

Cooking:  Rinse fish chunks, drain.  Heat chicken stock, beancurd, ginger
and salt in sauce pan.  Reduce heat, cover pan, and simmer for 10 minutes.
When you are ready to add fish and cabbage, turn up heat to boil; add fish
and cabbage when liquid boils; cover pan.  Fish and cabbage are cooked in
about 3 to 5 minutes - cabbage leaves will be bright lime green.

Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup.
Garnish with cooked oil, minced scallion and pepper.  Serve.

Serves 4

KEY WORDS:  menu 23, main dish, boil
----

     ASPARAGUS & CHICKEN IN BLACK BEAN SAUCE

2 chicken thighs
12 medium asparagus spears
3 T peanut or corn oil
  MARINADE:
1 T dry sherry
1 t cornstarch
2 t thin soy sauce
1 pinch sugar
  SAUCE:
2 t fermented black beans
3 cloves garlic, minced
1/2 t brown sugar
2 t black soy sauce
3/4 c chicken stock
cornstarch paste as thickener

Marinating:  With sharp paring knife, scrape chicken meat from thigh; slice
into thin strips across the grain.  (Breast meat is not preferred for this
dish, as meat is too dry and spongy.)  Combine sherry, soy, cornstarch and
sugar in bowl; massage liquid into meat with your fingers.  Marinate for 15
to 30 minutes.

Preparation:  Wash asparagus; peel tough white outer skin off ends; slice on
diagonal in 2 1/2" sections.  Rinse fermented black beans.  In bowl, combine
and mash black beans and garlic, brown sugar, black soy sauce and chicken
stock; stir; reserve for 15 minutes.

Stir Frying:  Add 2/3 of oil to hot wok; when oil is very hot, add chicken.
Stir-fry for about 3 minutes on high heat - or until chicken begins to
shrink and firm up.  Remove chicken to holding bowl.

Reheat wok to high, add remaining oil.  When oil is hot, add black bean
sauce.  Stir-fry for 1 minute.  Add asparagus; mix with sauce.  Stir sauce
with asparagus.  When sauce boils, add cooked chicken; toss to combine.
Dribble in a little cornstarch paste if needed; cornstarch in chicken
marinade might be enough.  Toss ingredients until very little liquid remains
and is reduced to glaze.  Dish is ready when asparagus brightens.  If you
still have too much liquid, remove ingredients, continue to reduce sauce,
then return ingredients to coat them with sauce.  Serve in individual
portions.

Serves 6

KEY WORDS: main dish, stir-fry
----
Refreshing to the palate, very tasty and filling.

     WHITE FISH PIECES IN SOUP

1/2 lb fish fillet (e.g. sole, snapper, butterfish)
4 c chicken stock
1 c bean thread noodles (or vermicelli), soaked
1 medium cucumber
1 slice ginger root
1 pinch sugar
2 t cornstarch paste
Chinese parsley leaves

Preparation:  Peel cucumber; slice in half lengthwise; slice thinly cross-
wise.  Or, use fancy vegetable cutter to make animal figures.  Cut fish into
dollar-size pieces; blanch in boiling vinegared water for 15 seconds, drain.
Wash Chinese parsley; remove stems.

Cook Soup:  Combine stock & ginger root in sauce pan; bring to just under
boil.  Remove ginger slice.  Add noodles, sugar & cornstarch paste; stir.
Add fish & cucumber.  Cook at high simmer until fish is done:  3-5 minutes.
Don't allow broth to boil; you want it to remain clear.  Remove to covered
serving bowl; garnish with parsley leaves; serve.

Serves 4

KEY WORDS: soup, boil
----
For a starter course on a warm fall evening, this dish has few peers.

     RAW FISH SALAD

1/2 lb fillet of red snapper (fresh!) or
     tuna, sea bass, shark or swordfish
2 oz thin rice stick noodle
2 c oil for deep-frying
1/2 head iceberg lettuce (inner leaves only)
1/4 c pickled red ginger
1/2 c Chinese parsley (cilantro) or watercress
1 T white sesame seeds
1 fresh lemon
  MARINADE:
2 T peanut oil
3 T cool water
2 t thin soy sauce
2 t sugar
3 slices fresh ginger, half-dollar size
1/2 t ground cinnamon
1/4 t white pepper

Marinating:  Slice fish with the grain in pencil-thick, 2" strips.  Mix
marinade ingredients; blend with fish in bowl.  Cover and marinate in
refrigerator for 3 to 8 hours.

Preparations:  Heat oil in wok to medium high.  Toss 2 strands of rice stick
noodle in oil to make sure it is hot enough; noodles should puff up
instantly without browning.  Deep-fry rice stick noodle briefly until it
expands; drain on paper towels; bag and reserve.  Shred lettuce; bag and
reserve in regrigerator.  Thinly shred or mince pickled red ginger; reserve.
Chop parsley in 2" lengths.  Toast sesame seeds in dry wok at low-medium
heat until they are light tan; reserve in tea cup or condiment saucer.

Assembling:  Slice lemon in wedges.  Separately pile ingredients on large
platter, removing slices of ginger from fish (discard slices).  Sprinkle
salad with sesame seeds and toss on platter, squeezing lemon over salad as
you toss.

Serves 4

KEY WORDS:  menu 24, salad, deep-fry
----
A fatty cut of beef gives this dish more beef flavor, which is the point of
the dish; rich, mellow, gently seasoned.

     RED-COOKED BEEF WITH GRAVY NOODLES

1 lb boned chuck roast or thick steak
3 T cooking oil
2 T peanut oil or deep frying oil
2 scallions, coarsely chopped
2 cloves garlic, minced
1/4 t fresh ginger, minced
4 large stalks Napa cabbage, leaves removed,
     cut in 2" squares
1/2 lb fresh egg noodles
  RED-COOKING LIQUID:
1 t Sichuan peppercorns
4 c water
1/2 c black soy sauce
2 T Chinjiang vinegar
2 scallions
3 slices ginger
1 piece dried licorice root (opt)
  GRAVY INGREDIENTS:
1 1/4 c chicken stock
2 T medium sherry
1 t ground bean sauce
1/2 t sugar
cornstarch paste

Red-Cooking Meat:   In medium hot wok, toast peppercorns until fragrant
(avoid burning); crush & finely mince with cleaver; reserve.  Cut beef into
1 1/2" chunks.  Heat cooking oil in hot wok until it starts to smoke; brown
beef in several batches; drain oil & discard.  Combine peppercorns &
remaining ingredients of red-cooking liquid; add to wok.  Bring to boil;
reduce heat & simmer, covered, for 1 1/2 to 2 hours, until meat is very
tender.  (If liquid evaporates before meat is tender, add cup of water or
stock and continue cooking.)  Remove meat from liquid.  If desired, cool
meat, cover and refrigerate.

Boiling Noodles:  Bring 4 qts. water to rolling boil; add noodles.  Drain
when still slightly undercooked.

Stir-frying:  Heat peanut oil in hot wok.  When oil starts to smoke, add
scallions & stir-fry until fragrant.  Add garlic, ginger & Napa cabbage;
stir-fry for about 1 minute, until cabbage is slightly wilted.  Add meat &
all gravy ingredients except cornstarch paste.  Reduce heat to medium,
cover, & simmer for about 3 minutes.  Remove cover; dribble in enough
cornstarch paste to make a light gravy; not too heavy as you want to coat
noodles, but not too soupy either.  Turn up heat; when sauce returns to
boil, add noodles.  Toss to mix (& reheat) noodles.  Transfer to warmed
serving platter or large bowl.

Serves 4

KEY WORDS:  menu 24, stir-fry, poach
----
This dish is intended to be a simple statement using seasonal vegetables.

     SAUTEED ZUCCHINI AND MUSHROOMS IN SPICY SAUCE

3 slender, firm young zucchini
1/2 lb fresh button mushrooms
1 T Sichuan vegetable, washed and minced
2 cloves garlic, minced
8 small dried chilies
4 T peanut oil
1/2 c chicken stock
1 t thin soy sauce
1 T sherry
1 T brown bean sauce
1/4 t sugar
1 t yellow rice vinegar
cornstarch paste to thicken

Preparation:  Trim zucchini and mushrooms.  Slice zucchini in half
lengthwise, then roll-cut or simply slice on bias in thick 2" long sections.
Zucchini should be bite-size but not chunky.  Cut mushrooms in half through
the stem.  Wash, then finely mince Sichuan vegetable (this is the secret
ingredient!).  Rinse chilies; leave whole.  Combine stock, soy sauce,
sherry, bean sauce, sugar, and vinegar in bowl; reserve.

Stir-frying:  Heat oil in very hot wok.  Just before oil smokes, add
zucchini, mushrooms, Sichuan vegetable, garlic, and chilies; stir-fry for
about 1 minute, tossing continuously so vegetables do not scorch.  Add
liquid ingredients; bring to boil; dribble in cornstarch paste to make a
light sauce (it should not have a gravy look); then combine sauce well with
vegetables.  Serve when zucchini is still slightly undercooked.

Serves 4

KEY WORDS:  menu 24, stir-fry, braise
----
A refreshing addition to any Chinese dinner.

     GINGER TEA

2 thin slices of fresh ginger
1 cup boiling water
sugar to taste

Steep fresh ginger slices in boiling hot water for 10 minutes.  Add
approximately one teaspoon of sugar per cup of water.

Serves 1

KEY WORDS: beverage, menu 25, boil
----

     CHICKEN AND BANANA EGGROLL APPETIZER

1 large whole chicken breast
2 large firm bananas
2 t sesame oil
2 eggs
2 T milk
1/2 c all-purpose flour
2 t flour mixed with
2/3 t cold water to make thick paste
4 eggroll wrappers
3 c oil for deep-frying

Preparation:  Halve chicken breast; lay one half flat and slice through it
horizontally.  Repeat with other half.  Use rolling pin to roll breast meat
pieces into very thin slices.  Brush lightly with sesame oil.  Peel and cut
bananas in half to yield two round sections about length of chicken breasts.
Beat eggs with milk.  Wrap thin piece of chicken around section of banana;
dredge with flour; dip in egg mixture.  Roll wrapped banana in eggroll
wrapper, tucking sides of wrapper as you roll.  Seal end of wrapper with
flour paste.  At this point, you can cover and chill or freeze them until
ready to deep-fry.

Deep-frying:  Heat deep-frying oil in wok until bubbles form around a bamboo
chopstick held upright in center of oil.  Deep-fry until light brown; drain.
After rolls have cooled slightly, slice into 1" sections.  Serve.

If not serving right away, refry rolls briefly to recrisp, then slice and
serve.

Serves 6

KEY WORDS:  make ahead, menu 25, deep-fry
----

     STIR-FRIED ZUCCHINI, CARROTS, AND LEEKS

2 medium young zucchini
3 fresh carrots
2 large leeks
3 cloves garlic
1 t ginger, minced
2 T peanut oil
1/4 t sesame oil
  SEASONINGS:
1/2 t salt
1/2 t sugar
1/4 t 5-spice powder

Preparation:  Wash vegetables.  Trim zucchini and slice into 2" long
matchsticks.  Peel carrots and cut into 2" long matchsticks.  Trim leeks and
do likewise.  Peel garlic and cut into thin slices.

Stir-frying:  Heat peanut oil in hot wok until it starts to smoke.  Stir-fry
garlic and ginger for 30 seconds, splashing with water to prevent burning.
Add carrots and stir-fry for another 30 seconds.  Add leeks; stir-fry for 1
minute.  Add zucchini; stir-fry for another 30 seconds.  Sprinkle with
seasonings, tossing ingredients as you do.  When vegetables are cooked,
sprinkle with sesame oil.  Transfer to serving platter or individual plates
to serve.

Serves 6

KEY WORDS: menu 25, vegetarian, stir-fry
----

     MELON VELVET PIE

2 T cold water
1 envelope unflavored gelatin
1/2 c boiling water
1/2 c sugar
1/2 c orange juice
2 T lemon juice
1/3 c Midori melon liqueur
1 c heavy cream
1 baked 9-inch deep pie shell
1 c honeydew melon balls
  GLAZE:
1/4 c apricot preserves
1 T Grand Marnier or other orange liqueur

Preparation:  Place cold water in bowl and sprinkle gelatin over it.  Let
sit for 2 minutes, then stir in boiling water.  Add sugar and stir until
dissolved.  Add orange and lemon juice and melon liqueur and stir well.
Regrigerate until slightly thickened but not set.

Whip cream until thick and fold in gelatin mixture.  Pour into baked pie
shell.

Halve the melon balls and arrange on top of filling, cut side down.

Heat apricot preserves and liqueur until well blended.  Press through sieve
into small bowl, then brush on top of melon balls.  Chill pie well before
serving.

Serves 6

KEY WORDS:  make ahead, dessert, menu 25, boil
----
You can serve this dish hot or cold.  We prefer the crab balls hot, when
their exterior is crisp and the meat hot and moist.  They also go better
with the vinegar dip when hot.  If you prefer to serve them cold or at room
temperature, delete the dip, or substitute something like mustard and
catsup.

     DEEP-FRIED CRAB BALLS WITH VINEGAR DIP

1/2 lb fresh cooked crab meat
2 oz. pork fat from loin
6 peeled water chestnuts
1 scallion
2 eggs
2 T dry sherry
1 t salt
2 T cornstarch
1/2 t minced ginger root
2 c deep-frying oil
  VINEGAR DIP:
2 T black Chinjiang vinegar
1 T yellow rice vinegar
2 t thin soy sauce
1/2 t sugar

Preparation:  If you're using food processor, crab and pork fat should be
cold.  Cut pork fat into cubes.  Trim and cut scallion into 1" sections,
including greens.  Using steel blade, place water chestnuts and scallion in
bowl; pulse/start to chop vegetables.  Add crab meat and pork fat;
pulse/start to mince.  Add eggs, sherry, salt, cornstarch and minced ginger.
Pulse/start 3 or 4 times to blend.  Don't overdo it; you don't want a puree.

Deep-frying:  In wok or deep-fryer, heat oil until bubbles form around a
bamboo chopstick held upright in oil.  Using teaspoon, form small ball of
crab mixture.  Test cooking temperature; it should brown and cook through in
about 5 minutes; adjust heat if necessary.  Proceed with deep-frying about 6
balls at a time; avoid crowding them.  Drain on bamboo strainer or towel. If
you can't serve them immediately, refry briefly to crisp skin.  Avoid
overcooking.

Vinegar dip:  Mix ingredients in a shallow bowl; place on serving platter
and surround with crab balls.

Serves 4

KEY WORDS:  deep-fry
----
This is a basic stir-fried vegetable and meat dish.  Adding just a touch of
fish souce lends an interesting dimension to the taste.

     STIR-FRIED PORK AND ASPARAGUS WITH FISH SAUCE

1/4 lb boneless pork butt
12 medium asparagus spears
1/2 t fresh ginger root, minced
1 T peanut oil
1/3 c chicken stock
1 pinch sugar
1 t fish sauce (OR
2 t #2 oyster sauce)
thin cornstarch paste

Preparation:  Slice pork butt (or comparable boneless pork) across the grain
into strips 2" by 1/4" by 1/8" thick.  Wash and trim tough white skin from
asparagus.  Cut asparagus into 2 1/2" segments.  If asparagus is thick (3/4"
or more), cut on bias so it will cook quickly and be balanced in size with
pork strips.

Stir-frying:  Heat peanut oil in wok until it just begins to smoke.  Add
pork strips and stir-fry about 1 minute until no longer pink.  Add asparagus
and stir-fry briskly for another minute.  Before asparagus turns bright
green, add ginger, chicken stock and sugar; keep stirring.  When liquid
boils, reduce heat to medium, add fish sauce (not oyster sauce, though),
cover and simmer for about 1 minute or until asparagus is cooked but still
firm.  Uncover, turn up heat, and push ingredients out of liquid.  Dribble
in cornstarch paste, stirring continuously until liquid thickens.  You may
need 1 to 2 tsp of paste.  Recombine ingredients.  Serve.

Serves 4

KEY WORDS: main dish, stir-fry
----
These tasty dainties are quick and easy to prepare.  They are a popular
snack and banquet dish that takes several forms, depending on budget and
occasion.  The lesser tea houses stretch the shrimp by adding 1/3 soft-flesh
fish.

     SESAME SHRIMP TOAST

1/2 lb peeled raw shrimp or prawns
2 egg whites
3 c oil for deep-frying
3 slices day-old bread
1/4 t salt
1/2 t cornstarch
1 c white sesame seeds

Preparation:  Peel and devein raw shrimp.  Chop, then mash, shrimp to soft
pulp.  A cleaver or food processor works well for this.  Mix shrimp meat
with salt and cornstarch.  Remove crust from bread; slice each into 6
rectangles.  We used heavy wheat bread, which gives a chewy texture; light
white bread would be more crisp and absorb less oil.  Separate eggs; beat
whites to stiff peaks.  Fold egg whites completely into shrimp mixture.

Deep-frying:  Because shrimp mixture is a little runny, wait until you are
ready to deep-fry before spreading mixture on bread.  Put about 1 teaspoon
of mixture on each piece of bread.  Set them on plate; sprinkle with raw
white sesame seeds.

Heat oil slowly to medium hot.  Test with crust of bread; it should brown in
10 seconds.  Deep-fry 6 pieces at a time, shrimp side down, until they
brown; then roll them over to brown the bread.  Pieces are buoyant balls,
which may be uncooperative, so keep an eye on them.  Frying time is about 3
minutes.  After frying, remove to warm serving platter.  Serve.

After deep-frying, they keep for about 30 minutes in warm oven.  However,
they are best right out of deep-fryer.  We suggest you fry a second batch
midway through the buffet; to fry 18 takes about 7 minutes.

Serves 8

KEY WORDS:  snack, menu 21, deep-fry
----
Cook this dish quickly so fish will be flaky and tender.

     WHITE FISH FILETS IN BEAN SAUCE

1/2 lb fish filets (soft flesh fish like sole)
1/2 c dry sherry
1 t sugar
1/2 t thin soy sauce
1/2 t fresh ginger, minced
1 T Cloud Ear black fungus (or water chestnuts)
2/3 c chicken stock
1/2 t Szechuan Soybean Paste
1 t cornstarch paste (approx)
1/2 t sesame oil

Preparation:  Wash and soak Cloud Ear fungus for about 30 minutes or until
soft; drain.  Slice fish filets into 2" squares; marinate in sherry, sugar
and soy sauce for 15 minutes.  Mix stock and soybean paste; add in half the
marinade when fish is removed.

Cooking:  Heat wok to high.  Add stock mixture; when it comes to slow boil,
add ginger and Cloud Ear fungus; cook fungus for about 1 minute.  Dribble in
cornstarch paste; keep stirring as you do; sauce should attain a medium
consistency.  Allow sauce to cook for another minute.  Reduce heat to
medium, then introduce fish pieces.  Poach for about 1 minute or until flaky
and milky white.  Avoid overcooking.  Stir in sesame oil.  Serve.

Variation:  Use thinly sliced water chestnuts in place of Cloud Ear black
fungus; garnish with minced green onion.

Serves 4

KEY WORDS:  main dish, stir-fry
-----
A light, sweet, gelatinous pudding of very delicate texture, totally unlike
a typical gelatin dessert - Jello it is not.

     ALMOND FLOAT WITH MANDARIN ORANGES

1 1/4 c boiling water
1/2 c agar-agar, cut in pieces
1 c evaporated milk
1/3 c sugar
1 T almond extract
2 c hot water
1 c Mandarin oranges

Have large cooled bowl or (preferably) 9" x 9" glass dish ready for gelatin
mixture.

Add agar-agar to boiling water and stir until thoroughly dissolved.  (Watch
for burning on bottom.)  At this stage, agar-agar will impart noticeable
odor, but it does not carry through to finished dish.

Add evaporated milk and sugar; bring back to boil and boil for 1 minute,
stirring constantly.  Add almond extract.  Slowly add hot water, continuing
to stir until sugar is completely dissolved.  As soon as mixture returns to
boil, turn off heat.

Pour mixture into bowl for setting.  When it has cooled slightly, cover and
refrigerate for at least 2 hours.  Turn jellied mixture out onto flat plate,
then cut it in 1" squares.  Place squares in individual serving bowls with
Mandarin orange wedges and their juice.  Cover and return to refrigerator
until ready to serve.

Serves 4

KEY WORDS:  menu 10, make ahead
----
Something different for lunch.

                   Cheesers

4 tortillas            1/2 lb mild cheddar, thinly sliced
2 green peppers, diced               or grated
1 zucchini, diced        1/2 c diced or shredded chicken, ham,
1 onion, diced                   turkey, or ground beef (opt.)

Lay tortillas flat on cookie sheets.  Layer chosen ingredients on each
tortilla, beginning with meat, if any.    Top with cheese.  Put cookie sheets
into oven and bake for 10 minutes at 350 degrees or until cheese is bubbling.
Remove from oven and serve immediately.

This dish is well-suited to substituting any left over meat and vegetables you
may have for those listed here.  We like to use thin slices of celery and
mushrooms in place of the green pepper and zucchini.

Makes 4.

KEY WORDS:  appetizer, main dish, leftovers, snack, kids, hi-pro, vegetarian,
lunch, brunch, easy, quick
-----
Will fill six hungry people and leave enough to freeze for later.

                Cream of Broccoli Soup

1 bunch broccoli            1 vegetable bouillon cube
1/2 c butter                1/8 c soy sauce
3/4 lb    swiss cheese, grated        16 oz sour cream
1 lb cheddar cheese, grated        6 c water
1 c cashews, ground

Saute broccoli in butter for 10 minutes.  Using blender combine all of the
ingredients together.  As blender fills, transfer liquid to soup pot and simmer
for 20 to 30 minutes.  Good with muffins or corn bread.

Makes 12 servings of about 1 1/4 cups each.

KEY WORDS:  soup, main dish, vegetarian, freezes well, make ahead, lunch menu-1
-----
Try this with honey and butter.

                  Corn Bread

1/2 c butter or sunflower oil          1 c corn meal
1/4 c honey                  1 c flour
1 egg                      1 pinch salt, (opt.)
1 c milk                  2 tsp baking powder

Cream together butter or oil, honey, egg, and milk.  Combine and add the dry
ingredients, stir together until just moistened.  Bake in oiled pan for 20 to
30 minutes at 350 degrees.  Tops will split when done.

Serves 6.

KEY WORDS:  bread, baked goods, potluck, snack, quick, brunch
-----
Rich and delicious, this is Pat's special cheese cake.

                  Cheese Cake

3 c fine bread crumbs                 2 tsp lemon juice
5 packages (8-oz ea.) cream cheese         3 T vanilla
3/4 c honey                     5 eggs
3 T flour                     2 egg whites
1/4 c cream

Butter a 9 x 13-inch baking pan.  Cover sides and bottom with crumbs to form
crust.    Cream together in order:  cream cheese, honey, flour, cream, lemon
juice, vanilla, eggs and egg whites.  Pour into crust and bake for 10 minutes
at 350 degrees.  Lower oven temperature to 250 degrees and bake for 1 hour.
Cool before cutting.

You may use a graham cracker crumb crust instead of the bread crumbs if you
like.

Makes 2 dozen 2-inch squares.

KEY WORDS:  gift, baked goods, sinfully rich, dessert, entertain, potluck,
holiday, menu-1
-----
A tasty way to get your fiber.

                 Bran Muffins

1/2 c honey                   2 tsp baking powder
1 T molasses                   2 c flour
1/4 c butter or oil               1 pinch salt (opt.)
1 egg                       1/2 c raisins (opt.)
1 1/2 c milk                   1 c blueberries (opt.)
1/2 c bran flakes               1 c walnuts (opt.)

Cream together honey and molasses with butter and egg.    Add milk.  Stir in bran
flakes, baking powder, and flour.  Add any optional ingredients desired.  Stir
until just moistened.  Spoon into muffin papers or oiled muffin pan.  Bake at
350 degrees for 20 minutes.  Use toothpick to test for doneness.

Makes 12 muffins.

KEY WORDS:  breakfast, snack, baked goods, bread, brunch
-----
Katy's personal touch made these especially delicious.

                   Date Bars

3 c dates, pitted and diced        1 3/4 c flour
1 1/4 c water                1/2 tsp baking powder
3/4 c butter                1 1/2 c rolled oats
1/2 c honey

Heat dates and water over low heat, stirring until smooth and thick.  Let cool.
In separate bowl, cream together butter and honey.  Add flour, baking powder
and oats.  Flatten 1/2 oat mixture into an 8-inch square pan.  Spread date mix
over this as the center layer.    Top with remaining oat mix.  Bake at 350
degrees for 30 minutes.  Let cool and then cut into 2 inch squares.

Makes 16 two-inch squares.

KEY WORDS:  dessert, entertain, gift, cookies, snack, baked goods
-----
For those times when you want a dessert that's not too sweet.

                Poppy Seed Cake

3/4 c butter                   2 T vanilla
3/4 c honey                   1 c poppy seeds
2 1/2 c flour                   4 egg whites, beaten
2 tsp baking powder               1 pinch salt (optional)
1 c milk

Cream together butter and honey.  Add flour and baking powder, alternating with
milk.  Add vanilla.  Beat for 2 minutes.  Add poppy seeds and fold in egg
whites.  Pour into oiled 9 x 5 x 3-inch loaf pans.  Bake at 350 degrees for 30
minutes.  Let cool before slicing.

Makes 2 loaf-sized cakes.

KEY WORDS:  gift, snack, baked goods, brunch, dessert, entertain, menu-4
-----
An exquisite taste experience that's a specialty of in-laws, Julia and Koche.

               Hungarian Stuffed Cabbage Leaves

1 green cabbage            1/8 tsp sea salt
1/4 c butter               2 tsp vegetable seasoning salt
1 onion, diced               1 pinch cayenne
2 cloves garlic, diced           1 can (8 oz) tomato paste
3/4 lb ground pork           1 pint sour cream
3/4 lb ground beef           1 can (12 oz) sauerkraut
1 c brown rice, uncooked

Core cabbage and put in boiling water.    As leaves become wilted, peel them off
and place on paper towels to dry.  Trim out center vein of each leaf.

Saute onion and garlic in butter.  Add meat, rice, seasonings and stir
together.  Simmer 20 minutes.

Place a tablespoon of this filling on each cabbage leaf and roll up leaf.
Place in a pot in layers.  Cover filled cabbage leaves 2/3 with water.    Stir
together tomato paste, sour cream, and sauerkraut.  Spoon this over top.

Cover and cook on simmer for 1 hour, or until rice is tender.

Serves 6.

KEY WORDS:  main dish, spicy, casserole, entertain, ethnic, make ahead
-----
Surprise! From Jonnie at the General Store in Malibu.

                   Strawberry Pizza

2 c flour                  1 tsp vanilla
1/2 c powdered sugar              3 baskets strawberries
1 c butter                  1 c water
1 c whipping cream              1 package unflavored gelatin
1 package (8 oz) cream cheese

Cut together flour and half of the powdered sugar.  Add butter and cut together
until crumbly.    Pat into buttered 10-inch pizza pan.  Bake at 400 degrees for
8-10 minutes, or until light brown.  Set crust aside to cool.

Whip cream and set aside.   Blend cream cheese, remaining sugar, and vanilla.
Fold into whipped cream.  Spread on cooled crust and chill.

Cut and mash together 1/4 of the strawberries, and mix them with water and
gelatin.  Spread gelatin mixture over crust and cooled cream center.  Place
remaining strawberries on top pointing up.  Chill at least 1 hour before
serving.

Makes 1 pie.

KEY WORDS:  outdoor, gift, entertain, sinfully rich, dessert, brunch menu-3
-----
Ooh-La-La!

                   French Onion Soup

5 onions, sliced             1/4 c soy sauce
2 cloves garlic, diced             5 cups water
1/4 c butter                 1/2 c grated Parmesan cheese
1 vegetable bouillon cube         4 slices french bread, toasted and cubed

Saute onions and garlic in butter until onions are clear.  Add bouillon cube
and soy sauce.    Simmer 15-20 minutes, or let sit overnight for flavors to
blend; or freeze.  Next, add water and let simmer another 15 minutes.  Ladle
into bowls, sprinkle with toast cubes, and Parmesan cheese.  Serve when cheese
is melted.

Makes 6 servings of about 1 cup each.

KEY WORDS:  soup, entertain, quick, vegetarian, freezes well, lunch, ethnic,
make ahead, menu-5
-----
An English favorite.

                    Scones

2 c flour              3 T honey
2 t baking powder          3 T molasses
1/4 c butter              1 1/2 c pippin apple, diced (essential)
1/2 c milk

Cut together flour, baking powder and butter.  Set aside.  In sauce pan, heat
together milk, honey and molasses just until warm.  Stir into flour mix.  Stir
in diced apple by hand.  Work mixture together with your hands.  On floured
board, roll out mix to 1/2 inch thick.    Cut into 2-inch rounds.  Place on oiled
cookie sheets and bake at 350 degrees, 15 to 20 minutes.  Tops will be brown
when done.

Makes 16 scones.

KEY WORDS:  brunch, entertain, breakfast, bread, baked goods, freezes well,
potluck
-----
Ree says this one is worth the effort and she's right.

                 Chicken Mole

3 c water                   3 garlic cloves, diced
4 chicken breasts               1/4 c raisins
2 chicken legs and thighs           1/4 c crushed corn chips
1 celery stalk, diced               1 onion, chopped
2 T fresh cilantro, minced           2 t oil
1 pinch salt                   1 can (8 oz) tomato sauce
1/4 tsp cumin                   1 square unsweetened chocolate,
1/4 tsp ground cloves                  melted
2 T chili powder               1/4 c slivered almonds

Bring water, chicken and celery to boil.  Cover and reduce heat, letting simmer
about 1 hour, or until meat comes away easily from bones.  Remove chicken from
broth and set aside to cool.  Strain broth and keep liquid; discard celery.

In a blender, combine half of broth with six seasonings, raisins, corn chips
and onion.

In a large frying pan, heat oil and add blended ingredients.  Heat while
stirring for 5 minutes.  Add remaining broth, tomato sauce and melted chocolate
to frying pan.    Cover pan and simmer on low heat 20 minutes.

Meanwhile, cut chicken into pieces; add to sauce in frying pan.  Salt if
desired.  Cook everything together 10 minutes.    Toast almond slivers and use as
garnish.

Serve with brown rice, steamed corn tortillas, and a green salad.

Serves 6.

KEY WORDS:  spicy, make ahead, entertain, main dish, hi-pro, ethnic
-----
A taste of Holland.

                 Dutch Indonesian Sate

     Meat:                    Peanut Butter Sauce:
1 1/2 lbs pork, cut into strips        4 T peanut butter
2 boned chicken breasts, cut in        1 T lemon juice
      strips                   1/2 c honey
     Marinade:                   1/2 tsp hot red sauce
2 lemons                   1/4 c half and half
2 garlic cloves, diced
4 T Indonesian soy sauce or
      soy sauce
1 pinch salt

Make marinade by combining juice from lemons with garlic, soy sauce and salt.
Pierce meats and marinate 2 to 4 hours.  Save the marinade to use in the peanut
butter sauce.  Weave meats onto skewers and broil or barbecue until meat is
done.  Do not overcook.

To prepare the peanut butter sauce, combine peanut butter, lemon juice, honey
and hot sauce with reserved marinade, and heat at low temperature until well
blended, stirring constantly.  Remove from heat and add half and half.    Return
sauce to heat and warm through, stirring constantly.

Serve meat on platter and pour sauce into bowl.  Meat is dipped in the sauce as
you eat.  Perfect with a green salad.

Serves 6.

KEY WORDS:  spicy, make ahead, entertain, ethnic, main dish, hi-pro
-----
This one's really global!  We started with tofu, a staple of the Japanese diet,
and combined it with a French classic.    Try it!  You'll like it!

                  Tofu Quiche

3 T oil                   1/2 tsp fresh ginger, grated (opt.)
1/2 onion, finely chopped          1 tsp lemon juice
2 cloves garlic, pressed          2 T sesame peanut butter
1 c fresh mushrooms, sliced (opt.)    2 T dry sherry
1 tsp fresh cilantro, chopped          2 eggs, slightly beaten
1/2 c plain yogurt              1/2 lb spinach, washed, steamed
10 oz tofu, drained                  and chopped
1 pinch cayenne               1/4 c Parmesan cheese, freshly
1 pinch nutmeg                      grated
2 T soy sauce                  6 sheets fillo pastry (or enough
                          to line pie plate)

In large pan, saute onions and garlic in oil until onions are clear.  Add
mushrooms and cilantro.  Cook 5 minutes.  Remove from heat.  Process or blend
all remaining ingredients, blending until smooth.  Stir into onion/garlic
mixture.

Oil 9-inch pie pan and line with fillo dough.  Allow 4 to 6 inches of the dough
to overhang the edge of the dish.  If fillo is unavailable in your area see Pie
Crust recipe.  Pour mixture into pie dish.  Fold fillo sheets over tofu mix.
Bake at 350 degrees for 30 minutes.  Let sit and cool 10 minutes before
cutting.  Serve with green salad.

For a special taste treat, add 6 strips of bacon, cooked and crumbled, to the
mixture before pouring into pie dish.

Serves 6.

KEY WORDS:  hi-pro, main dish, brunch, breakfast, entertain, lunch, vegetarian,
appetizer, menu-4
-----
For any filling, for double crust pie.

                   Pie Crust

2 1/2 c flour                 1/2 c water or apple juice
1/2 c butter

Cut together flour and butter until butter is marble size.  Add water or juice
and quickly cut together.  Turn out on floured board and gently knead 1-2
minutes.  Separate dough into two halves, and roll each out with a flowered
rolling pin.  Place one half into pie plate, add filling and cover with other
half of dough.    Cut holes with fork in center and trim edges. This crust can be
used to make Tofu Quiche if fillo dough is unavailable in your area.

Makes enough for 1 double crust.

KEY WORDS:  dessert, baked goods
-----
Typical Sichuan spicing in a simple vegetable and meat combination.

     CAULIFLOWER WITH BEEF "SICHUAN STYLE"

1/2 lb round steak, in 1/2" cubes
5 Nami black mushrooms
2 medium carrots
2 c cauliflower
3 green onions, minced
1/2 t fresh ginger, minced
2 cloves garlic, minced
1/2 t Szechuan peppercorns, crushed
3 T peanut oil for stir-frying
  MARINADE:
1/4 c thin soy sauce
1/4 c dry sherry
  SAUCE:
1 c chicken stock
1 t "Lan Chi" black bean paste with chili
2 splashes Chinkiang black vinegar
3 drops sesame oil
cornstarch paste
  Plus these amounts of liquids
  generated during preparation:
1/2 c reserved carrot stock
1/4 c marinade
1/4 c mushroom soaking liquid

Preparation:  Combine soy and sherry for marinade; marinate steak pieces for
1 hour; massage meat in marinade to aid tenderizing; drain, reserving
marinade.  Wash and soak mushrooms for 1 hour; drain, reserving soaking
liquid, thinly slice.  Wash, peel and roll-cut carrots.  (Roll-cut means
slicing on a slight bias in 1" lengths but turning the carrot a quarter turn
(90 degrees) between slices.

Wash cauliflower, trim off thick part of stems, and either break or cut
florets into pieces about the size of the carrot pieces.

Parboil carrots in boiling stock for about 3 minutes or until just beginning
to soften.  Reserve carrots and stock.

Stir-frying:  Heat peanut oil in hot wok.  When oil just begins to smoke,
add drained steak cubes; stir-fry briskly for 1 minute until meat begins to
lose pinkness.  Don't overcook meat or it will be tough.  Remove to holding
plate.

Swirl remaining oil into wok.  Add ginger, garlic and peppercorns; stir-fry
15 seconds.  Add cauliflower and mushrooms; stir-fry 1 minute.  Add
specified amounts of liquids generated during preparation:  reserved carrot
stock, marinade, and mushroom soaking liquid; bring to boil.  Cover wok;
reduce heat to medium, and simmer 3 minutes.

Remove lid; turn heat to high.  When sauce boils again, add carrots and
beef.  Mix together.  Splash vinegar down sides of wok.  Push ingredients
out of sauce, thicken with thin cornstarch paste.  Sauce should be a light
gravy.  Add seasame oil.  Toss in green onion.  Serve.

Serves 4

KEY WORDS: main dish, spicy, stir-fry
----
Vegetables in cream sauce are typically Shanghai-style.

     STEWED CAULIFLOWER IN CREAM SAUCE

2 c cauliflower florets
1/2 c unpeeled canned straw mushrooms
3 green onions
1 clove garlic, smashed
1 t Tientsin cabbage
shrimp or crab meat (opt)
1 t salt
1 t sugar
2 T peanut oil
1/2 t peanut oil
cornstarch paste
  SAUCE:
2/3 c stock
1 t dry sherry
1/4 c milk

Preparation:  Wash cauliflower, and cut florets about twice the size of
straw mushrooms.  Dice green onions into 1/4" pieces.  Mix stock & sherry.

Cooking:  Heat first oil to medium hot.  Add garlic & stir for about 30
seconds.  Remove garlic before it begins to brown.  Turn heat high; add
cauliflower.  Stir-fry for about 1 minute.  Add onion, salt & sugar; stir-
fry 30 seconds.  Stir in Tientsin cabbage.  If desired, add shrimp or crab
meat.

Immediately add stock & sherry; bring sauce to boil, mixing with
cauliflower.  Cover & simmer 4 minutes.  Remove lid; thicken with
cornstarch.  Sauce should be very heavy, so that when milk is added, it will
thin slightly, but still have body.  Bring sauce back to boil; slowly add
milk while stirring.  Add remaining peanut oil for a final glaze.  Serve.

Serves 4

KEY WORDS: vegetarian, stir-fry, poach
----
A perennial favorite.

     BARBECUED SPARERIBS

2 lbs spareribs
2 T dark soy sauce
2 T thin soy sauce
3 T orange honey
3 T "Koon Chun" Hoisin sauce (or
    Chee Hou or Chap Sam sauce)
1 clove garlic
1/2 t hot chili oil (omit with Chap Sam sauce)
1 green onion
1 T dry Marsala

Preparation:  Chop ribs into 2" sections.  Mix remaining ingredients and
marinate ribs in mixture for 4-6 hours, turning several times.  If you
marinate overnight, keep refrigerated, and allow to warm up before baking.

Baking:  Preheat oven to 350 degrees.  Drain ribs, saving marinade.  Place
ribs on rack in roasting pan. Bake at 325 degrees for 45 minutes, basting
every 15 minutes.  Turn up heat to 375 and finish undisturbed for 15 minutes
- until slightly rusty.  Serve hot.

Serves 4

KEY WORDS: main dish, roast
----
A delicious vegetable dish.

     SHRIMP SAUCE MIXED VEGETABLES & SHREDDED CHICKEN

2 c mung bean sprouts
8 Nami dried black mushrooms
1 large green bell pepper
1/2 stewed chicken breast
8 green onions
1 t fresh ginger root
2 T peanut oil
3/4 c rich chicken stock
1 T medium sherry
1/2 t sugar
1/2 t shrimp sauce
1 t thick cornstarch paste

Preparation:  Wash and soak mushrooms in warm water for 45 minutes; remove
stems; slice caps in thin strips.  Wash bell pepper; slice in half
lengthwise; slice in long, thin strips.  Remove chicken meat from bone; pick
meat apart into shreds.  Wash green onions; cut off roots and discard; shred
green tops and whites.  Peel and slice fresh ginger root into thin
matchsticks.  Rinse bean sprouts to remove any loose pieces.

Place bean sprouts and sliced pepper in colander in a larger bowl.  Pour
boiling water over vegetables to cover.  Steep for 2 minutes.  Remove
colander from hot water; flush vegetables with cold water.

Stir-frying:  Heat oil in wok until it just begins to smoke.  Stir-fry
mushrooms for 30 seconds.  Add chicken and ginger sticks; stir-fry another
30 seconds.  Push ingredients up side of wok.  Add stock, sherry and sugar;
bring to boil; then add shrimp sauce and cornstarch paste; stir liquids
until fairly thick.  Return vegetables, plus bean sprouts and peppers.
Stir-fry for another minute until everything is hot.  Add green onions.
Serve.  Gravy will tend to thin as sprouts give off liquid, so be sure it is
thick to start.

Serves 4

KEY WORDS: menu 18, main dish, stir-fry
----
The flavoring of the pork with our version of Fujinese "wine lees paste"
gives it a distinctive and uniquely delicious flavor.

     BRAISED & DEEP FRIED PORK SLICES IN WINE SAUCE

1 t red rice vinegar
2 T medium sherry
3/4 c stock
cornstarch paste
1 1/2 lbs boned pork butt
3 T peanut oil
3 cloves garlic, minced
2 egg yolks
1 t water
1 c fine plain bread crumbs
4 c oil for deep-frying
  PASTE:
2 T cooked rice
1/2 t sugar
1 t dry baker's yeast
2 T dark soy sauce
2 T warm water
1 t wet bean cheese (opt)

Prepare Paste:  Use mortar and pestle to pulverize cooked rice.  Combine
with sugar, yeast, soy and warm water.  Let stand in warm place for 30
minutes to activate yeast.  Authentic wine lees paste is not available in
the U.S. to our knowledge, this is the best substitute we have found.  You
can add wet bean cheese for a sharper flavor.

Braise Pork:  Slice pork butt across the grain into strips, 1" by 3" by 1/2"
thick.  Heat peanut oil in wok until it begins to smoke.  Add some of pork
to hot oil; stir-fry pieces until they lose their pinkness; repeat in
batches until all pork is browned.  Next, add garlic to wok; stir briefly.
Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow boil;
add pork slices.  Reduce heat, cover, and simmer for 30 minutes.

Remove pork, without sauce, to large platter.  Cool pork.  Cooling is
essential so that it will deep-fry properly.  Reserve sauce in small pan.
You can hold pork for several hours, if you wish to braise it in advance.

Deep-fry Pork:  Heat deep-frying oil in wok.  While oil is heating, beat egg
yolks with water; set out bread crumbs on platter.  Dip pork pieces in egg
mixture, then bread crumbs, to thoroughly cover.

When oil is at deep-frying temperature, 375 degrees, slip in a slice of pork
as a test:  pork should lightly brown in about 1 minute.  Place 6 pork
slices on Chinese strainer, and lower into oil, strainer and all.  Check in
2 minutes (browning should take slightly longer than test because strainer
cools the oil).  If you prefer to fry in larger batches, use more oil.
Remove fried pork to warm platter, uncovered.

Finish:  Reheat sauce, and pour over pork just before serving.

Serves 4

KEY WORDS: menu 18, make ahead, main dish, deep-fry, braise
----
This recipe was inspired by a memorable soup first tasted in Taipei.  It has
its origins in Fujian, only 125 miles from the Straits of Taiwan.

     ASPARAGUS AND SESAME CHICKEN SOUP

2 lb chicken
3 T sesame oil
6 slices ginger root
1/2 c medium sherry
1/2 t salt
2 c warm water
1 t sugar
1/2 c button mushrooms, canned
8 fresh asparagus spears

Preparation:  Rinse chicken, remove fat pockets, pat dry, and chop into
bite-size pieces.  NOTE:  if tempted to use breast meat without bones,
please don`t; bones add to body and flavor of soup.  Peel and slice ginger
root.  Wash and cut asparagus into 2" sections.

Braising:  Heat wok to medium hot.  Add sesame oil.  Start braising chicken
a few pieces at a time when oil begins to smell.  Sesame oil will burn at
lower temperature than other cooking oils, so avoid hot wok.  After browning
lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
When sherry boils, add water and sugar.  Turn up heat, bring to boil, then
reduce heat to simmer, cover and simmer for 30 minutes.  Add mushrooms and
asparagus, simmer for another 15 minutes.

Transfer to covered soup tureen (or put plate on top of soup bowl), place in
steamer on low, and hold until ready to serve.

You can make this soup in large sauce pan, if wok is needed for something
else.

Serves 4

KEY WORDS: menu 18, soup, braise, boil
----
This delicious thick soup is a meal in itself.

     CHICKEN AND LOTUS SEED SOUP

1 c chicken breast, julienne
12 dried lotus seeds
4 Nami black mushrooms
1/2 c celery, julienne
1 T Smithfield ham, julienne
2 sprigs Chinese parsley
5 c chicken stock
2 slices fresh ginger root
2 T dry sherry
1/2 t sugar
1 t salt
2 t lotus root powder

Preparation:  Blanch lotus seeds, remove reddish brown tip.  Wash and soak
mushrooms in warm water until soft, about 30 minutes; remove stems; slice in
thin matchsticks.  Before slicing celery, scrap off stringy back of stalk;
slice julienne lengthwise in 1" sections.  Slice chicken breast and
Smithfield ham (or other pungent pressed ham) in 1" strips.

Soup:  Heat stock in 3-quart pan or sandy pot.  Add ginger, sherry, sugar
and salt.  Bring to gentle boil, then add lotus seeds, chicken and
mushrooms.  Simmer soup for 30 minutes.  Add celery and ham.  Simmer for
another 15 minutes.  Mix lotus root powder with a little hot stock, then
stir into soup.  Transfer to heated serving bowl, or serve in sandy pot.
Garnish with Chinese parsley.

NOTE:  Lotus seeds require about 30 minutes in simmering water to soften.
Check them before adding ham and celery; simmer longer if necessary.

Serves 4

KEY WORDS: soup, boil
----
A beggar wrapped a plucked chicken in lotus leaves from the pond to prevent
it from burning, then coated it with mud to disguise his prize.  Onto his
small fire it went.  When he unwrapped it 2 hours later, this aromatic dish
awaited him.

     BEGGAR'S CHICKEN

3 1/2 lb frying chicken
3 dried lotus leaves
4 lbs wet modeling clay
  STUFFING:
1/2 lb ground pork
2 T salted mustard green, minced
1 T peanut oil
1 t sugar
1 t fresh ginger root, minced
  MIXTURE FOR SKIN:
1/2 t salt
1 T medium sherry
1 t sesame oil
1 T dark soy sauce

Prepare Chicken:  Trim excess fat from chicken; remove wing tips.  Mix
mixture for skin; rub chicken inside & out with it.  Leave uncovered at room
temperature, while coating is absorbed and dried.  Repeat if necessary.

Stuffing:  In hot wok, heat peanut oil to smoking.  Stir-fry ground pork 2
minutes; add mustard green, ginger & sugar; stir-fry 1 more minute.  Remove
& cool.

Lotus Leaves:  Number of leaves depends on their size & that of chicken.
Reduce heat under boiling water to simmer, & steep leaves for 3-5 minutes,
until wet through & pliable (no longer or leaves may shred).  Now soak in
cold water for 10 minutes, or longer, until time to use them; open folded
leaves in cold water to wash them.

Wrap Chicken:  Preheat oven to 550 degrees.  Stuff chicken with pork
mixture. Cut hard center out of lotus leaves, then slit along fold about 3"
on each side of center, so cut away center can be overlapped.  Wrap chicken
in 3 layers of lotus leaves.  Tie securely with piece of cotton or fiber
string (don't use nylon; it might melt).  Spread soft, wet modeling clay
about 1/2" thick on sheet of newspaper.  Bring clay pack around chicken &
seal.  Remove newspaper.  (Use foil if clay unavailable.)

Roasting:  Place clay-covered chicken on rack in shallow roasting pan in
preheated oven.  Bake for 1 hour; reduce heat to 350 degrees & bake for
another 1 1/2 hours.

Serve:  Present fired clay chicken to table.  Crack clay with suitable
object, allowing some of steam to escape before you proceed.  Remove clay;
carefully cut open lotus leaves with scissors.  Chicken will be very soft &
tender; break apart to get at stuffing.  Serve guests, or invite them to
pick with chopsticks.

Serves 4

KEY WORDS: menu 19, main dish, roast
----
A classic.

     CLEAR FISH SOUP

1/2 lb white fish fillets, fresh or frozen
4 c superior chicken broth (clear)
1 T medium sherry
8 slices winter bamboo shoots
1 bunch fresh spinach
1 t salt
1 T cooked peanut oil

Preparation:  Heat chicken broth.  Cut fish fillets into 1" by 2" pieces.
Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into
paper-thin strips; add to stock as it is heating.

Using  wire strainer, blanch fish pieces in boiling water for 15 seconds,
reserve.  Add salt to water.  Blanch spinach for 10 seconds, drain &
reserve.

When stock reaches rapid simmer (don't let it boil), add fish, spinach &
sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame.  Mix oil
into soup, transfer to serving bowl, & serve.

Serves 4

KEY WORDS: menu 19, soup, boil
----
For this simple and tasty dish, use fresh lotus root if available.  You can
substitute canned lotus root, though it is less crisp and sweet.

     SWEET AND PUNGENT LOTUS ROOT WITH PORK

1 lb lotus root
1/2 lb pork butt
2 slices fresh ginger root
1 T peanut oil
2 T sugar
3 T water
1 T thin soy sauce
2 T white vinegar
cornstarch paste

Place pork & ginger in boiling water: simmer for 30 minutes.  Immediately
transfer pork to bowl of iced water to cool for another 30 minutes.  Slice
pork with the grain in 2" strips.  Wash & peel fresh lotus root.  Slice
crosswise into 1/4" pieces.  Blanch for 10 minutes in same water used for
pork; drain in cold water.  Arrange lotus root in circle of overlapping
slices on round serving plate; mound pork in center. Cover & reserve.

In wok or saucepan, heat oil to medium hot.  Add sugar, water, soy sauce &
vinegar.  Stir until sugar is dissolved, then add cornstarch paste to make
light sauce.  Cook briefly.  Pour sauce over lotus root & pork.  Allow to
marinate for at least 15 minutes before serving.  Serve slightly warm.

Serves 4

KEY WORDS: menu 19, main dish, make ahead, boil
----
In this recipe, you can substitute almost any selection of bland vegetables
that provide contrasting texture and color.

     FOUR KINDS OF STEAMED VEGETABLES

8 stalks canned baby corn
1 can peeled straw mushrooms
2 medium size fresh tomatoes
8 small stalks of bok choy or choy sum
1/2 t salt
1 c chicken stock
1 t peanut oil
1/4 t sugar
cornstarch paste
2 T chicken oil (rendered fat)

Preparation:  Have water in steamer boiling.  Dip tomatoes to loosen skins;
remove skins; slice in half.  Wash and trim bok choy stalks.  Use slender
end of stalk only (use leaves and thick stalk in other dish).  Drain baby
corn and straw mushrooms.

Steaming:  First steam baby corn and straw mushrooms for 5 minutes.  Place
tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3
minutes; drain.  Arrange vegetables on warm round serving platter in flower
pattern.

Sauce:  To render chicken fat, place pieces in small saucepan with a few
drops of oil to prevent sticking.  Cook on medium heat for 20 minutes or so,
until chicken oil separates from solids.  Drain oil, reserve.
Alternatively, make aromatic oil by steeping several peeled garlic cloves in
hot cooking oil (after removing it from heat).  In small saucepan, heat
chicken stock, peanut oil and sugar.  When it starts to boil, dribble in
enough cornstarch paste to give a light body.  Keep warm until ready to use.
When vegetables are being steamed, reheat sauce with chicken oil.  Pour
sauce over vegetables.  Serve.

Serves 4

KEY WORDS: menu 19, steam
----
Clay pot cookery.

     STUFFED BEAN CURD WITH PEAS AND MUSHROOMS

4 sq. fresh hard beancurd
1/2 lb ground pork, unseasoned
4 dried Nami black mushrooms
1/2 c fresh shelled peas
2 t thin soy sauce
1 T dry sherry
1 clove garlic, minced
1 green onion, minced
1/4 t fresh ginger juice
1/4 t sesame oil
cornstarch
3 c frying oil
4 c chicken broth
salt and pepper to taste
cornstarch paste

Wash and soak mushrooms in warm water for 30 minutes.  Combine ground pork,
soy sauce, sherry, garlic, onion, ginger juice and sesame oil.  Cover and
set aside.

Slowly heat deep-frying oil in wok; oil is hot enough when vigorous bubbles
come up around a bamboo chopstick stood vertically in oil.  Deep-fry
beancurd squares until brown; drain.

Cut beancurd squares in half diagonally.  Use paring knife and spoon to make
hollow pocket in beancurd.  Fill pocket with a tablespoon or so of meat
mixture; dredge meat face with cornstarch.  Deep-fry each piece until face
is brown and crusty; drain.

Combine chicken broth, stuffed deep-fried beancurd, whole mushrooms and peas
in clay pot.  Bring to boil, cover, reduce heat, and simmer for 10 minutes.
Uncover, return to boil, and thicken soup slightly with cornstarch paste.
Add salt and pepper to taste.  Serve.

Serves 4

KEY WORDS: soup, main dish, deep-fry
----
Among our favorite clay pot dishes is something only a Cantonese chef would
dare to have created.

     BRAISED PORK AND FRESH OYSTERS IN CLAY POT

1/2 lb boneless pork butt, cut in 1 1/2" cubes
8 medium fresh Pacific oysters (OR
1 10 oz. jar)
4 green onions
1 1/2 c warm water
1 T brown bean sauce
1 t dark soy sauce
1 t fresh ginger, minced
1 piece dried orange peel
2 T medium sherry
cornstarch paste
1/2 c peanut oil
Chinese or Italian parsley for garnish
  MARINADE:
1/4 c medium sherry
2 t thin soy sauce
2 cloves garlic, minced
1 t 5-spice powder
1 t lemon juice

Marinating:  Combine marinade ingredients in bowl large enough to hold pork,
mixing well.  Add pork, cover, and marinate at room temperature for 1 hour.

Braising:  Drain pork, taking care to remove pieces of garlic.  Heat oil in
wok until it begins to smoke.  Fry pork cubes, a few at a time, until brown
and crusty.  Do this quickly to sear meat without cooking it through.  Drain
in Chinese strainer or on paper towel.  Strain and reserve cooking oil.

Clay Pot:  In cool clay pot, combine water, bean sauce, dark soy, minced
ginger, dried orange peel, and sherry.  Bring to boil, then add braised pork
cubes.  Reduce heat, cover pot, and simmer for 30 minutes.  Meanwhile, wash
and trim green onions, cut into 2" sections.  Drain oysters.  When pork has
simmered 30 minutes, add onions and oysters.  You can stop the dish before
adding oysters and onion.  Cover and cook at medium heat for 15 minutes
more.  Turn up to boil, dribble in cornstarch paste to make light gravy.
Serve with garnish of parsley.

Serves 4

KEY WORDS: menu 20, main dish, make ahead, braise
----

     SOUR SOUP WITH RICE NOODLES

5 c chicken stock, strained and fairly clear
1/8 lb boneless pork butt
4 black mushrooms
1/3 c dried bamboo shoot tips, soaked and shredded
1 green onion
1/2 c rice stick noodles, soaked
1 t thin soy sauce
1 pinch sugar
2 t white vinegar
1/2 t sesame oil

Preparation:  Wash and soak mushrooms in warm water for 30 minutes; shred.
Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1"
pieces.  Slice pork butt into 1" matchsticks.  Wash and trim green onion,
shred on the bias into 1" pieces.  Soak rice stick noodle in warm water
until soft.

Cooking Soup:  In sauce pan, heat broth.  When it reaches gentle boil, add
pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes.  Add
soaked rice stick noodles; simmer for another 10 minutes.  A minute before
removing from heat, add vinegar and sesame oil; stir.  Remove to serving
bowl; garnish with shredded green onions.  Serve.

Serves 4

KEY WORDS: menu 20, soup, boil
----
The blissful marriage of chicken and ham.

     STEAMED CHICKEN & HAM WITH BROCCOLI SPEARS

3 1/2 lb whole chicken
2 green onions, chopped
2 slices fresh ginger
2 T sherry
1 t salt
1/2 lb picnic ham, uncooked
1 T peanut oil
1/2 lb fresh broccoli
1 t fish sauce
  GLAZING SAUCE:
3/4 c stock
2 T rock sugar, crushed
cornstarch paste
1 T cooked oil

Marinating:  Combine chopped onions, ginger slices, sherry and salt.  Place
chicken on platter, rub inside and out with onion mixture, and place onion
and ginger inside chicken.  Allow chicken to marinate for 1 hour.  Rub ham
with same marinade, reserve.

Steaming:  Steam chicken, breast-side up, for 25-30 minutes.  At the same
time, steam ham for 20 minutes.  Chicken should still be firm but very moist
when removed from steamer.  Drain chicken and allow to cool until juices
congeal.  Chop Chinese-style into bite-size pieces.  Start by cleaving
chicken in half lengthwise through the breast.  Remove legs, thighs, and
wings; chop in pieces.  Turn carcass, skin down; cleave in half parallel to
breast; turn and chop in pieces.  Carefully remove and discard bones.

Slice ham in bite-size pieces to match chicken pieces.  Organize in
alternating strips on serving platter, in shape of a chicken if possible.
Leave space around perimeter for vegetable.

Blanching and Stir-frying Vegetable:  Wash and remove tough skin of
broccoli.  Slice into spears with flowerette at tip of each spear.  Blanch
spears in salted water for 20 seconds.  Heat peanut oil in wok until it
begins to smoke; stir-fry broccoli until bright but still crisp.  Sprinkle
with fish sauce, toss briefly, then remove to serving platter with meat.

Glazing Sauce:  Heat stock and crushed rock sugar in sauce pan; stir while
bringing to boil.  Dribble in cornstarch paste to make a light sauce.  Stir
in cooked oil.  Pour over meat.  Serve.

Serves 4

KEY WORDS: menu 20, main dish, steam
----
In China, it might be more common to cook a whole garoupa or carp for this
dish, but we enjoy the rich flavor and color of fresh Pacific salmon.

     SALMON STEAK WITH CLOUD EARS AND NOODLES

2 salmon steaks, 1 1/2" thick
8 cloud ear black fungus
2 c soaked bean thread noodles
1 sq. pressed beancurd
2 sprigs Chinese parsley (or slivered green onion)
2 T peanut oil
2 slices fresh ginger root
1 clove garlic, sliced
3 c chicken stock
1 T sherry
1/4 t salt
1 pinch white pepper
4 drops sesame oil
1 t red (sweetened) vinegar

Soak cloud ears and bean starch noodles separately in warm water for 30
minutes, or until soft.  Wash and dice pressed beancurd into 1/4" cubes.

Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil
becomes fragrant.  Take care not to burn garlic; if you do, start over.
Lightly saute one steak at a time in aromatic oil until surface is firm.

In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper.
Bring to boil; add bean thread noodles; return to boil.  Now, reduce liquid
to gentle simmer; add salmon steaks carefully so they remain whole; add
diced bean curd.  Cover and simmer for 5-7 minutes, until steaks are cooked.

Uncover, swirl in red vinegar and sesame oil.  Garnish with parsley.

Serves 2

KEY WORDS: main dish, stir-fry
----
A delicious, easy-to-prepare combination of a fresh, crisp, spicy, cabbage-
flavored vegetable, and rich, succulent pork.

     BOK CHOY WITH WHITE PORK

1/4 lb boneless pork shoulder
1 lb bok choy stalks
1/2 t minced garlic
1/2 t minced fresh ginger
3 T peanut oil
1/4 t salt
1/4 c chicken stock
1/2 t sugar
1 t dry sherry
cornstarch paste
1 t MSG (opt)

Slice pork against the grain into thin strips about 2" by 1/2".  Seperate
outer fleshy stalks from center flower stalk of bok choy.  Use center stalk
in another stir-fry dish or in soup.  Wash outer stalks, and diagonally
slice into 3" pieces.  The meatier ends of the stalks should be sliced a
little thinner.

Swirl oil around in very hot wok.  When oil begins to smoke, add pork and
stir-fry until meat is seared (about 1 minute).  Add bok choy, garlic and
ginger.  Stir-fry until green leaves are bright and shrivelled,  stirring
and tossing constantly so stalks won't burn.  Add salt, stock, sugar and dry
sherry.

When liquid begins to boil, cover wok and steam for 30 seconds or less on
high heat, until stalks are tender but still crisp.  Push ingredients up
side of wok; dribble cornstarch paste into liquid and stir to make a light
sauce.  Recombine and add MSG.  Serve immediately.

Serves 4

KEY WORDS: main dish, boil
----
A blissful marriage of flavor, texture and good health.

     BEAN CURD WITH OYSTER SAUCE

1/2 lb soy bean curd (canned or fresh)
2 green onions
1/2 t minced garlic
2 T peanut oil
1/2 c chicken stock
1 pinch sugar
2 T premium oyster sauce
cornstarch paste
1 t peanut oil

Slice bean curd into 1/4" cubes; sliver green onions.  In hot wok, heat oil
just to point of smoking.  Add bean curd, green onions and garlic.  Stir
gently to avoid breaking up curd; turn pieces to coat with oil.  Be sure oil
is not too hot or curd will tend to stick to pan.

When aroma of garlic is apparent, add stock and bring to boil.  Lower heat,
cover, and simmer for about 30 seconds (don't let curd fall apart).  Remove
cover; stir in oyster sauce and sugar.  Increase heat, and when liquid boils
again, add enough cornstarch paste to make a creamy (but not too thick)
sauce.  Swirl in peanut oil to make a glaze.  Serve over rice or in a
shallow serving bowl.

Serves 4

KEY WORDS: main dish, stir-fry
----
Twiced-cooked pork in its many versions is a typical dish of southwestern
China.

     TWICE COOKED PORK AND SPICY VEGETABLES

1/2 lb pork butt in one piece
5 large Jyo black mushrooms
2 small dried red chili peppers, minced
2 large cloves garlic, minced
2 t fresh ginger root, minced
1 small bell pepper
1/4 c bamboo shoots
1 large carrot
1 cube bean curd
1/3 c mushroom liquid
1 T thin soy sauce
1 pinch sugar
1 t salt
2 T peanut oil
cornstarch paste

Preparation:  In saucepan, cover pork butt with water, bring to a boil &
simmer for 30 minutes.  Add more hot water if level goes below pork.  Cool
pork in its cooking water.  Wash, then soak mushrooms in warm water for 1
hour.  Squeeze liquid from mushrooms, reserving liquid.  Discard mushroom
stems, and halve mushrooms.  Halve, seed & core bell pepper; cut into pieces
about 1" by 1 1/2".  Slice bamboo to match bell pepper.  Peel carrot; slice
on bias into ovals.  Remove pork from cooking water, & parboil carrots in
water for 1 minute.  Slice 2/3 of pork butt into rectangles same size as
bell pepper.  Save remaining 1/3 for another dish.

Strain mushroom liquid; combine specified amount with soy sauce, sugar &
salt.  Drain bean curd, rinse in cold water, and slice same size as bell
pepper.

Stir-fry:  Add oil to very hot wok.  When oil begins to smoke, stir-fry
mushrooms, garlic and ginger for 1 minute.  Add bell pepper, bamboo shoots,
carrots & pork; stir-fry for 1 minute.  Add bean curd & mushroom liquid;
bring to boil.  On medium heat, cover wok & cook for 1-2 minutes, until bell
pepper is bright green & crisp.  Push ingredients up side of wok.  Restir
thick cornstarch paste, then dribble into liquid until it thickens; cook
briefly while stirring.  Recombine with ingredients.  Serve.

Serves 4

KEY WORDS: main dish, menu 11, poach
----
New world corn was introduced to China by European explorers over 400 years
ago.

     VELVET CORN SOUP

1 T peanut oil
4 green onions, minced
1/2 t fresh ginger root, minced
3 c chicken stock
1 c canned cream-style corn
1/4 t salt
1/4 t white pepper
1 t sugar
1 T dry sherry
1/2 t MSG (opt)
2 T cornstarch and
1/8 c stock for cornstarch paste
2 egg whites
1 T cooked Smithfield (or hickory-
   smoked) ham, minced

Wash corn in stock.  Drain corn, reserving stock; chop finely and return to
stock.  In a cup, mix cornstarch and cold stock to make paste.

In heavy 2-quart saucepan, heat oil until hot.  Saute green onions & ginger
for about 30 seconds, stirring constantly to avoid burning.  Add stock &
corn; stir & bring to just under boil.  Add salt, pepper & sugar.  Simmer 15
minutes or until ready to serve.  Just before serving, turn up heat again to
a bubbly boil.  Dribble in cornstarch paste until soup acquires a waxy
translucence.  It should still be thin, but not watery.  Add sherry.  Now
beat egg white with a fork to a light froth.  Turn off heat.  Quickly swirl
in egg whites. Pour into serving bowl.  Garnish with ham.  Serve.

Serves 4

KEY WORDS: menu 11, soup, boil
----
This dish is an unusual combination of steamed fish filet and a crisp, fresh
vegetable, topped with a pungent (sweet & sour) pickle sauce.

     STEAMED PUNGENT COD WITH CABBAGE

3/4 lb thick filet of cod
4 large leaves of Napa (celery) cabbage
1/2 T fresh ginger root, minced
1 t sesame oil
1 1/2 c water
1 T crushed rock sugar
1/2 c sweet Mixed Pickles, diced
1/4 c pickle juice
1/2 T thin soy sauce
1 T white vinegar
cornstarch paste
2 green onions, sliced in thin strips

Sauce:  In saucepan, heat water & crushed rock sugar until sugar melts.  Add
pickle juice, soy sauce, vinegar & diced pickles.  Bring to boil, stirring
constantly.  Restir cornstarch paste, and dribble it into boiling sauce,
until sauce has consistency of thin pancake batter.  Remove from heat.
Reserve in saucepan.

Preparation:  Slice cod filet across the grain about 1/2" thick, keeping
slices in position. Cut leafy fringes off of cabbage (save for your stock
pot).  Cut cabbage stalks lengthwise into pieces to match fish slices.
Insert cabbage slices between each slice of fish.  Hold together and slice
fish & cabbage in half.  Using broad side of cleaver, lift fish & cabbage,
as is, onto 10" oval serving dish.  Sprinkle ginger and sesame oil on fish.

Steaming:  About 15 minutes before serving time, bring water in steamer to
boiling.  Steam fish platter in steamer for 7-10 minutes, until fish turns
milky white.  Meanwhile, reheat sauce.  Remove fish from steamer and pour
off any water.  Pour sauce unevenly over fish so it is only partly covered.
Garnish with green onions.  Serve.

Serves 4

KEY WORDS: menu 11, main dish, steam
----
Sprouts are tasty, healthy, easy to grow at home and inexpensive.

     CRUNCHY BEAN SPROUTS WITH BEEF

1/2 lb flank steak
2 c mung bean sprouts
1/2 medium yellow onion
1 T peanut oil
1/2 c chicken stock
1 T dark soy sauce
1 T dry sherry
cornstarch paste
2 t salt
1 t Szechuan peppercorns

Preparation:  Rinse bean sprouts; drain.  Separate layers of onion and slice
into thin strips to match sprouts.  Cut steak into slices across the grain
1/4" wide by 2" long.  Mix stock, soy sauce and sherry in a cup.

Prepare Szechuan pepper/salt: heat dry wok to medium and add Szechuan
peppercorns, stirring constantly until peppercorns exude a strong aroma;
remove from heat.  Crush peppercorns with salt, using rolling pin or
blender.  Sift to remove coarse pieces.  Store in closed jar.

Scalding:  In large bowl, cover onions with boiling water; drain in 10
minutes.  Add sprouts, cover both with boiling water; drain in 3 minutes.
Sprinkle with about 1/2 tsp. Szechuan pepper/salt.

Stir-fry:  Add oil to hot wok.  When oil starts to smoke, add steak, and
stir-fry briskly for 1 minute or until meat loses pinkness.  Push meat aside
in wok; add stock mixture and bring to boil.  Dribble in thin cornstarch
paste until light gravy is formed.  Mix with beef.  Pour over sprouts and
onions in a serving bowl.  Serve.

Serves 4

KEY WORDS: menu 12, main dish, stir-fry
----
Simple soups play an important role in Chinese cuisine because they refresh
the palate without neutralizing food flavors.

     THREE FLAVORS SOUP

5 c light, clear chicken stock
10 fresh medium shrimp (OR
1/4 lb cooked baby shrimp)
8 water chestnuts
2 green onions
1 t salt

Preparation:  Wash, shell & devein shrimp.  Slice water chestnuts into thin
circles.  Mince entire green onions.  Bring stock to boil with onions &
water chestnuts.  Add shrimp & salt.  Taste & correct salt if necessary.
Return soup to boil.  Serve.

Serves 4

KEY WORDS: soup, menu 12, boil
----
Peanuts were introduced into Chinese cuisine from the West several centuries
ago. Their food value, distinctive, rich flavor & crunchy texture have made
them a happy addition to Chinese dishes.

     PORK IN HOT PEANUT SAUCE

3 T peanut oil
1/2 lb pork butt
2 cloves garlic, minced
1 T minced fresh ginger root
1/2 c preserved radish
4 sq. canned firm bean curd
2 green onions
     SAUCE:
2 T crunchy peanut butter
1 T dark soy sauce
1 T cider vinegar
2 T sesame oil
2 minced dried hot red chilis
2 t sugar
1/3 c stock
1/2 t MSG (opt)

Preparation:  Soak radish in warm water for 45 minutes.  Cut pork into 1/2"
cubes.  Drain & rinse canned bean curd; cut into 1/2" cubes.  (If using
fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make
it more firm.  Wrap it tightly & use about a 5-pound weight.)  Drain radish
& cut into 1/2" cubes.  Cut green onions, including tops, into 2" lengths.

Sauce:  In a cup, cream together peanut butter and soy sauce.  Slowly mix in
remaining sauce ingredients.  Set aside.

Stir-frying:  Add oil to hot wok.  When oil starts to smoke, add pork.
Stir-fry for about 1 minute.  Add garlic & ginger; stir-fry for another 30
seconds.  Transfer pork to saucepan; add peanut sauce; heat & simmer for 15
minutes, adding onions about mid-way.  Skim off excess oil.  Add more stock
if sauce thickens.

Steaming:  In Chinese steamer, steam radish & bean curd on its serving plate
for 15 minutes, just prior to serving.  When ready to serve, drain water off
plate, and top vegetables with pork & peanut sauce.

Serves 4

KEY WORDS: menu 12, main dish, stir-fry, steam
----
We are presenting this very delicious dessert in the country fashion, with
the pear skins on.  Should you wish to create a more elaborate dessert, peel
the skins first.

     STEAMED HONEY PEARS

4 fresh Bartlett pears, moderately ripe
4 T orange honey
4 t minced preserved jujubes (Chinese dates)

Preparation:  Wash pears.  Carefully slice off the tip quarter, leaving the
stem intact.  Core each pear through to the bottom.  Make four lengthwise
cuts from the core outward but not through the skin.  If you have peeled the
pears, do not make these cuts.  Place pears in individual bowls, such as
rice bowls or dessert dishes.  Pack core with minced dates, add 1 tablespoon
of orange honey to each pear.  Replace top quarter.  Hold at room
temperature until ready to steam.

Steaming:  In steamer, bring water to boil.  Place pears in their individual
bowls on steaming tray.  Steam pears for about 30 minutes, checking
frequently to see they don't overcook and become mushy.  Remove tray from
steamer.  Allow pears to cool for about 30 minutes.  Serve at room
temperature.

Serves 4

KEY WORDS: menu 12, dessert, steam
----
Easy to prepare and enjoyable.

     BIRD'S NEST SOUP

3 1/2 oz. (approx) dried bird's nest
6 c rich chicken stock for soup
1 large chicken breast
2 T cornstarch
2 T rich chicken stock for paste
1 T dry sherry
1/4 c rich chicken stock
2 egg whites
1 t salt
2 green onions, minced
1 T minced Smithfield ham

Preparation:  Soak bird's nest in cold water overnight.  Drain and rinse.
Spread softened nest pieces on plate; pick out prominent pieces of "foreign"
matter (e.g. feathers, twigs) with tweezers.  Debone chicken breast, remove
membrane and muscle fiber, pound meat with cleaver handle to break down
tissue, mince chicken until it is pulp.  Make medium thick paste with
cornstarch and chicken stock.

Cooking:  Bring rich chicken stock for soup to boil.  Immediately add bird's
nest; simmer 30 minutes.  Mix dry sherry and remaining stock; dribble slowly
into minced chicken.  Lightly beat egg whites with a fork; fold gently into
chicken so they are not completely blended.  Add salt to soup.  Bring soup
back to boil and add chicken mixture slowly so soup does not cool.  When
soup returns to boil, it is ready to serve.  You can hold it at this point
on low heat.  Pour into serving bowl, garnish with green onions and ham.

Serves 6

KEY WORDS: soup, boil
----
This dramatic "hot salad" is typical of Buddhist vegetarian dishes.

     BUDDHA'S DELIGHT

1 c oil for deep-frying
1 t MSG (opt)
2 T dark soy sauce
2 T medium sherry
1 T water
1 sq. fermented bean curd
1 t salt
1/2 t sugar
2 T sesame oil
  DRIED INGREDIENTS:
4 lily buds, Golden Needles
4 wood ear black fungus
6 Nami Black mushrooms
2 bean curd sticks
1/2 c dried bamboo shoots (opt)
2 oz. bean thread noodles
  FRESH & CANNED INGREDIENTS:
2 c mung bean sprouts
2 stalks celery
2 medium carrots
1 bell pepper
1 long white turnip
2 leaves Napa cabbage
1/2 c canned ginko nuts
1/2 c canned baby corn
2 cakes pressed bean curd (OR
6 fried gluten balls)

Preparation:  Rinse, then soak dried ingredients in warm water:  soak bean
curd sticks overnight; soak rest about 1 hour.  Cut bean curd sticks and
lily buds into 2" sections.  Remove hard stems from wood ears, and slice
thinly.  Remove stems from black mushrooms (reserve for stock pot); halve
the caps.  Cut thin strands of bamboo shoots into 2" lengths.  Cut soaked
bean thread noodles into 3" pieces.

Wash and blanch bean sprouts, celery and pepper.  Slice celery, pepper,
carrots, turnip and cabbage into 2" long pencil-size pieces.  Halve baby
corn on the bias.

Slice pressed bean curd same size as vegetables.  Deep-fry in shallow oil
until slightly tan but still pliable.  Drain.

Mash fermented bean curd, then blend with sugar, dark soy, sherry and water.

Stir-frying:  Heat wok until medium-hot.  Add 4 tablespoons of deep-frying
oil.  Add all dry ingredients, except noodles; stir-fry 1 minute.  Turn wok
to high.  Add fresh and canned ingredients, and stir-fry for 2 more minutes:
sprinkle in salt after first minute.  Add liquid mixture, mixing with juices
in pan.  Add noodles.  Reduce heat to medium, cover wok, and steam for 5
minutes, or until vegetables are cooked but still firm.  Uncover, sprinkle
in MSG and sesame oil.  Toss briefly.  Serve in a warm bowl.

Serves 6

KEY WORDS: vegetarian, main dish, stir-fry
----

     SUGARED WALNUTS

2 c walnut halves, raw
1 T sugar
1 c peanut oil

Blanch walnut halves for 30 seconds; drain.  While still slightly damp,
dredge nuts in sugar.  Spread them out to dry.  Heat oil in wok to about 200
degrees, or until a test walnut browns in about 30 seconds.  If walnut is
too dark, oil is too hot.  Deep-fry nuts, 1/2 cup at a time.  Sugar will
melt and form a thin, hard outer shell.  Cool and cover until ready to
serve.

Serves 4

KEY WORDS: dessert, make ahead
----
The term "velvet" denotes a method of poaching chicken breast to turn it
white and make the texture very soft and smooth. Care must be taken to use
simmering liquid for just long enough to cook the chicken through. Boiling
water or prolonged poaching will toughen the texture.

     VELVET CHICKEN UNDER SNOW

1 lb. chicken breast, boned
1/2 c chicken stock
1 T sherry
1/2 t ginger root juice
1 t sugar
1 pinch salt
1/2 c condensed milk or light cream
cornstarch paste
1/4 t sesame oil
1 c rice stick, broken up
2 c oil for deep-frying

Velvet chicken:  Heat 6 cups of water to boil. Reduce to simmer.  Remove
skin from chicken breast; cut breast into 1" chunks. Simmer in uncovered pan
for 3-5 minutes, until meat is cooked through.

Sauce: In wok or sauce pan, heat chicken stock, sherry, ginger juice, sugar
& salt. When sauce is very hot, slowly add condensed milk or cream.  Stir to
combine. DON'T ALLOW SAUCE TO BOIL. Dribble in cornstarch paste to thicken.
Enrich with sesame oil. Add chicken before serving to reheat.

Rice stick: Heat oil in wok for deep-frying until hot enough to puff up rice
stick but not brown it.  Fry in small batches; drain.  Process takes just
seconds.  Place rice stick on platter; cover with chicken.

Serves 4

KEY WORDS:  main dish, poach
----
Even mature adults - gourmets no less - "oo" and "ah" when presented with
this simple-to-prepare soup.

     DUCKLINGS SWIMMING IN A POND

6 c rich chicken broth
1/2 c shelled green peas (or quartered snowpeas)
12 shelled baby shrimp
4 Nami black mushrooms
3 egg whites
Yellow food coloring

Preparation:  Wash & soak mushrooms in warm water for 1 hour; slice into
thin strips; reserve.  Blanch shrimp in salted boiling water (omit if shrimp
are precooked).

Make ducklings within hour or less of serving.  Have steamer ready.  Work
with eggs & mixing bowl at room temperature.  Separate whites & yolks;
reserve yolks for another recipe.  Beat egg whites, starting slowly, then
progressively faster after eggs begin to foam, until eggs are stiff but not
runny. If whites are too stiff, they tend to break apart in shaping process.

Form 2 ducklings per serving.  Use tablespoon to form body; flatten egg in
spoon; turn over onto steaming plate. To body, add blob of egg for neck &
head, another piece for tail. Use toothpick to carefully shape head & tail.

Steam one as test. Steaming should take 30-60 seconds to set surface of egg.
After steaming, swab beak & tail with yellow food coloring; put color on
toothpick to mark eyes.

Soup:  30 minutes or so before serving, heat broth to just under boil; add
mushrooms & peas.  5 minutes before serving, add shrimp & desired
seasonings.  Pour soup into warm serving bowl.  Float ducklings on soup.
Serve.

Serves 4

KEY WORDS:  soup
----
Contrasting texture, color and appearance are hallmarks of this impressive
banquet dish.

     STIR-FRIED SCALLOPS IN A BASKET

12 fresh scallops (or prawns,
     chicken breast, or fish balls)
12 slices giant bamboo shoot
12 slices carrot
12 fresh snow peas or thinly sliced broccoli
2 c shredded lettuce
2 medium potatoes
1/2 t salt
4 c oil for deep frying
3 slices fresh ginger
1 clove garlic, crushed
2 T peanut oil
1 pinch salt
2/3 c chicken stock
2 T gin
1/2 t sugar
1/4 t white pepper
2 t thin soy sauce
cornstarch paste

Preparation:  Slice bamboo shoot across grain into 2" triangles.  Peel &
slice carrots on bias.  Remove strings from peas & wash.  If substituting
broccoli, use peeled stems only; slice thinly on bias.  Shred lettuce;
arrange like nest on round 10" serving plate.

Making Potato Basket:  Peel, then coarsely shred potatoes.  Or, slice
potatoes into thin matchsticks.  Rinse potatoes in cold water twice; soak
them 30 minutes in cold salted water; rinse & drain.  Slowly heat deep-
frying oil in wok to medium hot; test potato slice:  it should brown in 30
seconds.  Dust potatoes with cornstarch so they will stick together when
fried.  Arrange them in a cross-hatch pattern on Chinese wire strainer or
other suitable strainer to form deep basket.  Press them in position with
another strainer.  If you use bowl for pressing, heat it first, because you
don't want to cool frying oil.  Immerse in oil & deep-fry until potatoes
begin to brown.  Remove from oil; take away top strainer only; drain;
reserve.

When ready to serve, heat oil to very hot, but not smoking; deep-fry
potatoes in strainer again until they are brown & crisp.  Place basket in
nest of lettuce.

Blanching:  Dip scallops in hot but not boiling water; remove in 15 seconds
when scallops are warmed: don`t allow them to cook.

Stir-frying:  As you heat wok to medium hot, stir-fry ginger slices & garlic
to flavor wok; remove when they start to brown; discard.  When wok is hot,
add peanut oil & salt; stir.  Add bamboo shoots & carrots; stir-fry 1
minute.  Add stock.  When stock boils, add scallops, snow peas, sugar, white
pepper, gin & soy sauce.  Stir 1 minute.  Add cornstarch paste to thicken.
Transfer to potato basket. Serve.

Serves 4

KEY WORDS: main dish, stir-fry
----
This dish is simplicity itself, and, of course, that's the challenge. You
should be in and out of a very hot wok in about 2 minutes.  It is very easy
to overcook. The method is a hot wok, hot oil, having everything ready, and
fast action.

     BEEF SHREDS WITH GREEN PEPPER

1 lb flank steak
2 medium bell peppers
1 clove garlic
4 T peanut oil
1/4 t salt
   SAUCE:
1/4 c stock
1 t thin soy sauce
1 t chili paste with soybean
1 t sherry wine
1 1/2 t (approx) thin cornstarch paste

Preparation:  Remove membrane from flank steak.  If it is a thick slab of
meat, slice with grain into thin sheet about 1/4" thick.  Slice across grain
into matchsticks about 2 1/2" long.  Halve and core bell pepper; scald
pepper halves until color turns bright green; plunge in cold water to stop
cooking process.  Slice pepper thinly to match cooked meat.  Peel and
quarter garlic clove; add to peanut oil.  Mix sauce ingredients.

Stir-frying:  Heat wok as hot as possible.  Add garlic and 1/2 the oil;
stir; remove garlic when it browns.  Add salt to oil; stir.  Add half of
flank steak; toss and stir briskly to coat with oil and prevent scorching of
meat.  When meat begins to shrivel, remove to platter.  Rinse wok; reheat;
add rest of oil.  Stir-fry remaining meat.  Add peppers, sauce, other beef;
toss briskly for about 1 minute until sauce evaporates.  Serve.

Garnishing note:  Time and inclination permitting, deep-fry about 12 shrimp
chips.  Arrange on serving platter around beef and peppers.

Serves 4

KEY WORDS:  main dish, stir-fry, boil
----
This dish looks good, tastes good and is simple to prepare.  It is one of a
family of pudding-like dishes.

     STEAMED CHICKEN AND BEANCURD

1 c chicken meat, minced
2 c beancurd, mashed
3 egg whites
1/2 t ginger juice
1 T gin
1 T peanut oil
1/4 t salt
1/2 t five-spice powder
1 pinch sugar
1 large carrot
1/2 c stock
1 t sesame oil
cornstarch paste
3 large cabbage or lettuce leaves

Preparation:  All mixing can be done in food processor.  Or, use cleaver to
finely mince chicken and mash beancurd.  In bowl, combine egg whites, oil,
ginger juice, gin, salt, five-spice powder and sugar; stir to  breakdown egg
and blend.  Add chicken and beancurd; mix thoroughly.  Dip cabbage leaves in
boiling water to make limp.  Wash and peel carrot; slice thinly on bias.

Steaming:  Place limp leaves in shallow bowl.  Arrange carrots on leaves in
decorative pattern.  Pack chicken/beancurd mixture tightly in bowl to fill
it.  Steam for about 40 minutes at medium boil.  Steaming will make mixture
very smooth and firm (avoid over-steaming, which causes beancurd to become
dry and hard).  When ready to serve, turn out on serving platter; gently
remove leaves; cover with glaze.

Glaze:  Heat stock in saucepan; when hot, add cornstarch paste to thicken.
When ready to use, reheat and add sesame oil; pour over dish.

Serves 4

KEY WORDS: main dish, steam
----
A great way to use leftover noodles, since they must be boiled and cooled
first anyhow, these cold, spicy noodles are a colorful and tasty appetizer.
Almost any meat and vegetable garnish works well.

     SPICY COLD NOODLES WITH CHICKEN

1/2 lb thin Chinese flour noodles (or any firm noodle)
1 medium chicken breast
2 green onions, slivered
3 egg yolks
2 T peanut oil
1 t cool water
1 T thin soy
1 t Chinkiang vinegar
1 t hot chili pepper oil
1/2 t ginger juice
1 clove garlic, minced
1 pinch sugar
2 T oil

Noodles:  In large pot of salted boiling water, cook noodles until chewy;
rinse in cold water; drain.  Toss noodles with 1/2 t oil to prevent
sticking. Cover & refrigerate until ready to use.

Chicken:  Remove and discard skin from chicken breast. Steam breast for 15
minutes; remove from steamer and cool uncovered. Shred chicken with fingers;
slice into 3" strips.

Egg Yolks:  Mix yolks with cool water. Brush skillet at medium heat with
peanut oil.  Pour some egg yolk mixture in skillet; spread to make a thin
sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.
Slice into thin strips to match chicken shreds.

Onions:  Wash & remove roots. Slice the long way, then thinly slice on the
bias.

Dressing:  Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat
oil until it begins to smoke; add to other ingredients.  Cool.  Using hot
oil gives dressing distinctive & mellow flavor.

Mixing:  Just before serving, mix dressing with cold noodles, chicken &
onion.  Garnish with egg strips.  Serve.

Serves 6

KEY WORDS: menu 26, leftovers, boil
----
This dish is almost a meal in itself. It is easy to prepare and a dramatic
addition at the table.

     BEEF AND BEANCURD CLAY POT

1 lb ground beef
1/2 c cooked rice
1/4 t five-spice powder
2 T peanut oil
1 medium yam
2 sqs. beancurd
6 fresh mushrooms
2 c warm water
1/2 c dark soy sauce
2 T sherry
1 t fresh ginger, minced
cornstarch paste

Preparation:  Mix beef, rice & five-spice powder; form into firm 1" balls.
Peel yam; cut into chunks.  Cut beancurd into 1" cubes.  Wash mushrooms;
remove dried part of stem.

Cooking:  Heat wok until smoking; add peanut oil.  When oil is hot, braise
meatballs.  Add warm water, soy sauce, sherry & ginger.  Bring to boil,
transfer to clay pot, cover, and simmer for 30 minutes.  Add yam chunks,
beancurd & mushrooms.  Cook uncovered another 20 minutes until yams are done
but still firm.  Thicken sauce with cornstarch paste; boil briefly.  Turn
off heat, cover to keep hot until ready to serve.

Serves 6

KEY WORDS: menu 26, main dish, braise
----
Steamed vegetables are common to many cooking traditions.  You may discover
in this recipe a dish that suits non-Chinese meals as well.

     STEAMED SHREDDED CABBAGE

1/2 medium head cabbage
1/4 c peanut oil
1/2 t salt
1/4 c white sesame seeds

Toast sesame seeds in dry wok at low temperature.

Wash cabbage; slice into 1/2" shreds; pull head apart to make a loose mound.
Sprinkle with salt; allow to stand, uncovered, for 10 minutes.  Place on
round serving platter and steam in Chinese steamer for 5 minutes.

While cabbage is steaming, heat oil in small pan or in your ladle.  Hot oil
keeps the vegetable hot, and adds a rich taste.

Remove cabbage from steamer. Douse with hot oil; sprinkle with toasted
sesame seeds. Serve.

Serves 6

KEY WORDS: menu 26, vegetarian, steam
----
Don't add other vegetables to this dish.  Keep it simple.  Just be artful in
cutting vegetables.

     STIR-FRIED CUCUMBER WITH PORK

1/4 lb pork butt, boned
1 large cucumber (or zucchini, Chinese white radish
     or turnip)
1 clove garlic, minced
2 T peanut oil
1/4 t salt
1 T thin soy sauce
1 T sherry
1 pinch sugar
1/2 c chicken stock
cornstarch paste

Preparation:  Slice pork butt across grain, then into strips 1/4" thick by
2" long.  Marinate with soy sauce, sherry & sugar for 15 minutes.  Peel
cucumber; slice in half the long way & remove seeds; slice in strips to
match pork; marinate in salt water for 15 minutes.

Stir-frying:  Heat wok until very hot; add 1/2 of oil.  Drain pork; reserve
liguid.  When oil just begins to smoke, add pork & stir-fry rapidly for
about 1 minute until shrivelled. Remove pork from wok; wash wok.

Reheat wok until very hot; add remaining oil.  Drain cucumber.  When oil
just begins to smoke, add cucumber and stir-fry rapidly until heated through
- about 30 seconds. Add pork & garlic; stir briefly; add stock. Bring stock
to boil; then stir in enough cornstarch paste to make a light gravy.  Bring
sauce to boil.  Serve.

Serves 6

KEY WORDS: menu 26, main dish, stir-fry
----
This is a lovely, simple dinner soup.

     CHICKEN IN BROTH WITH SOUR VEGETABLE

1 fryer chicken without breast meat (OR
2 chicken legs & thighs & wings
8 c cold water
1 c salted mustard green, shredded

Preparation:  Separate thighs, legs and wings from chicken carcass, and chop
them into bite-size pieces.  Be sure to remove any bone splinters.  Chop
carcass into several pieces.  Drain the mustard green; cut into 2" square
pieces.

Soup:  Put chicken and cold water in large pot.  Bring to boil; skim froth
and chicken fat; reduce heat to simmer.  Simmer for 2 hours.  Remove chicken
carcass.  Add mustard green; simmer another 15 minutes.  Transfer soup with
pieces and mustard green to serving bowl.  Serve.

Serves 6

KEY WORDS: menu 26, soup, boil
----
This recipe will introduce you to an inexpensive gourmet treat.

     FRIED EGGS SHANGHAI-STYLE

1/4 lb crab meat (or lobster)
6 egg whites
1/2 c milk
2 green onions
5 leaves Boston lettuce
1 t sherry
1 pinch salt
2 t cornstarch
3 T peanut oil

Preparation:  Flake crab meat into strands, removing any cartilage.  Mix
with sherry.  Wash onions; remove roots and greens; finely mince white part.
Wash and pat dry lettuce leaves; arrange on round serving plate.  In a
mixing bowl, beat egg whites.  When eggs begin to stiffen, slowly add milk.
When eggs are stiff, fold in crab, onions, salt and cornstarch.  Eggs will
tend to break down at this point into a frothy soup.

Stir-frying:  Heat wok to medium hot.  Add oil.  When oil is heated, add egg
mixture, carefully folding and turning while eggs become firm.  Remove to
serving platter.  Serve.

Serves 6

KEY WORDS: menu 26, main dish
----
Hot orange soup from China is unlike orange juice or soda pop.

     HOT ORANGE SOUP WITH WAFERS

5 c water
3/4 c rock sugar
4 c fresh orange juice
1 T preserved ginger, in syrup
3 T cornstarch paste
6 thin slices of orange
6 thin slices of lime
6 maraschino cherries
6 mint leaves
12 coconut (or vanilla) cream wafers

Preparation:  Squeeze orange juice, strain.  Break up rock sugar.  Mince
preserved ginger.

Cooking:  Combine water and rock sugar; bring to boil.  When rock sugar is
dissolved, add orange juice and cornstarch paste; stir.  Cornstarch paste
should give soup a light body.  Pour into individual warmed bowls; add
preserved ginger to each serving.  Float orange and lime slice and a cherry;
garnish with mint leaf.  Serve with wafers.

Serves 6

KEY WORDS:  soup, boil
----
This violent sounding dish is more an appetizer or side dish than a salad.

     SMASHED RADISHES IN SOY DRESSING

2 dz. fresh red radishes
2 t salt
1 t white vinegar
1 t sugar
3 t thin soy sause
3 T peanut oil
1 t sesame oil
1/4 t fresh ginger juice
Chinese parsley for garnish

Remove heads and tails from radishes; wash.  Using bottom of heavy drinking
glass, about 2" across base, hit radishes on side to crack them - not mash
them - so dressing can get into flesh.  Avoid rendering a crushing blow no
matter how you feel that day.  Sprinkle radishes all over with salt, put
them in a bowl, and set aside for about 15 minutes at room temperature.

Prepare dressing:  Combine vinegar, sugar, thin soy sauce, peanut oil,
sesame oil and fresh ginger juice.  Double amount of vinegar for a sharper
taste, if desired.  Drain liquid from radishes (salt will have drawn off
quite a bit of water); pour dressing over them; cover and refrigerate for 30
minutes.  If you make this dish ahead of time, pour on dressing 30 minutes
before serving.  Immediately before serving, transfer radishes to serving
dish; garnish with Chinese parsley and serve.

Serves 4

KEY WORDS: make ahead, salad
----
A noodle dish for the winter months.

     SOUP NOODLES WITH CHICKEN

2 nests shrimp-flavored noodles
4 qt. salted water
1/2 c lily flowers, soaked
1 green onion, slivered
1 c Napa cabbage, shredded
1 c steamed chicken breast, cooled & shredded
3 c chicken broth
2 T white rice vinegar
1 t sugar
1/2 t salt
1 T peanut oil

Preparation:  Cut hard tips off soaked lily flowers; cut in half.  Wash
noodles, then boil until tender - about 2 minutes.  Drain, place in bowls.

Heating Broth:  Heat broth in sauce pan with salt & sugar.  Add vinegar just
before adding broth to bowls.

Stir-fry:  Add oil to hot wok.  When it begins to smoke, add onions, & stir-
fry until fragrant.  Add vegetables; stir-fry for 1 minute.  Put onto
noodles; top with chicken; add soup, and serve.

Serves 4

KEY WORDS: soup, stir-fry, boil
----
White bean cheese is a variety of fermented beancurd, called bai dou-fu yu;
when properly aged, it resembles a cross between Camembert and blue cheese,
though more pungent and salty.

     WATERCRESS SALAD WITH BEAN CHEESE DRESSING

1 1/2 lb fresh watercress (or spinach)
  DRESSING:
1/2 c salad oil
1/2 t sesame paste
1 sq. bean cheese, unseasoned
1/2 t chili flakes
1 pinch sugar
1 t lemon juice
2 T cold water

Wash watercress (or spinach) in colander.  Pour boiling water over
watercress.  Immediately plunge vegetable into cold water to stop cooking
process; drain and reserve.  You can refrigerate or use at room temperature.

Cream sesame paste, bean cheese and salad oil.  Add chili flakes, sugar,
lemon juice and cold water; mix well.  Shortly before serving, toss dressing
with watercress.  Serve on individual salad plates.

Serves 6

KEY WORDS:  salad
----
If fresh spinach is unavailable in your area, experiment with thawed, frozen
spinach.

     FRESH SPINACH IN BEAN CHEESE SAUCE

2 bunches fresh spinach
2 T peanut oil
1 small dried chili pepper
1 t minced ginger root
1/3 c stock
1 t thin soy sauce
1/2 t sugar
2 cubes fermented bean curd with chili
    (bean cheese)
cornstarch paste

Preparation:  Slice off root end and half stem of spinach; wash completely
and drain leaves.  Wash chili pepper.  Incidentally, double amount of dried
chili if using plain fermented bean curd.  Mash fermented bean curd with
thin soy; mix with stock and sugar.

Stir-frying:  Heat wok to very hot; add oil.  When oil just begins to smoke,
add 1/2 spinach, and toss until it begins to wilt.  Push wilted spinach up
side of wok; add remaining spinach, and toss until it wilts.  Push all
spinach out of bottom of wok; add chili and ginger; stir for about 10
seconds.  Add liquid ingredients; stir; when liquids boils, thicken to
medium consistency with dribbles of cornstarch paste.  Recombine with
spinach.  Stir to coat spinach.  Serve.  Spinach should remain bright green
until you pour in liquid.

Serves 4

KEY WORDS: vegetarian, stir-fry
----
This dish is a traditional birthday snack in China.

     "LONG LIFE" NOODLES WITH EGG

1 lb "Long Life" egg noodles
8 qts. salted water
1/2 lb spinach
4 eggs
1 c chicken broth
1 T dark soy sauce
1 t sesame oil
1/4 t salt
1 t cornstarch paste
2 green onions, minced
1/4 c boiled ham, slivered

Preparation:  Wash & trim spinach.  Wash, then boil noodles; drain; divide
among soup bowls.  In same water, blanch spinach; drain; press dry; chop
coarsely; put on noodles.

Heat broth in sauce pan.  Add soy sauce, sesame oil, salt & cornstarch paste
to thicken slightly.

Poaching Eggs:  Put 4 cups of water in wok; bring to boil.  Break eggs in
ladle one at a time; poach for 2 minutes.  Place egg on spinach.

Finishing:  Pour hot soup over egg.  Garnish with minced onion & ham.
Serve.

Serves 4

KEY WORDS: snack, poach, boil
----
We decided on romaine lettuce for this dish because it is crisp textured,
and readily available.

     ROMAINE LETTUCE WITH OYSTER SAUCE

1 head romain lettuce
1/4 t salt
2 T peanut oil
1 T premium oyster sauce

Preparation:  Wash & remove core from lettuce.  Combine oil & oyster sauce
in small sauce pan; bring to simmer; keep hot until ready to serve.

Blanching:  Heat about 2 gallons water in large pot.  We use bottom of
aluminum steamer.  Add salt.  When water reaches rolling boil, blanch
lettuce for about 20 seconds - until leaves are bright green.

Remove leaves, shake off excess water.  Stack leaves & cut cross-wise into 4
parts.  Use cleaver to place leaves on serving platter.  Pour hot oyster
sauce on leaves.  Serve.

Serves 4

KEY WORDS: salad, boil
----
Fresh pork lends itself well to steaming, either cubed, sliced or minced,
and combined or topped with "flavoring" ingredients.

    STEAMED PORK WITH PRESERVED TIANJIN VEGETABLE

1 lb pork butt, chopped fine
4 water chestnuts, coarsely chopped
1 green onion, minced
2 T preserved Tianjin vegetable
  MARINADE:
1 1/2 t dark soy sauce
1/2 t sugar
1/2 t salt
1/2 t sesame oil
1 t cornstarch

Preparation:  Mix marinade. In bowl, mix chopped pork, water chestnuts, 1/2
preserved vegetable, & marinade; mix together with your fingers - it's
faster.  Spread mixture on round 12" plate.  Sprinkle with remaining
preserved vegetable.  Refrigerate if working in advance.

Steaming:  Bring pork mixture to room temperature before steaming.  Bring
water in steamer to rapid boil.  Steam for about 20 minutes.  Sprinkle with
chopped onions just before serving.

Serves 4

KEY WORDS: main dish, make ahead, steam
----
This engagingly bland yet rich ample dinner soup is very simple and easy to
prepare.

     SILVER NOODLE SOUP

3 T peanut oil
1/3 lb pork butt or shoulder, slivered
1 T slivered fresh ginger root
2 t thin soy sauce
2 t dry sherry
1/4 c slivered Szechuan mustard green
4 c water
2 1/2 oz (approx) bean thread noodles
1 T minced fresh coriander
4 sprigs of coriander for garnish
2 t sesame oil

Preparation:  Marinate pork and ginger in thin soy and sherry for 30
minutes.  Rinse chunk of Szechuan mustard green to remove all traces of
chili coating; sliver like pork.  The chili flavor will still be there, but
in delicate balance with the mustard and pork.  Soak noodles in warm water
for 15 minutes, then rinse and drain.

Stir-fry:  Add oil to hot wok; when it just begins to smoke, add pork and
ginger mixture.  Stir-fry 30 seconds.  Add Szechuan mustard green; stir-fry
2 minutes.

Soup:  In 2-quart saucepan, boil the water.  Add hot pork stir-fry; simmer 3
minutes.  Five minutes before serving, bring broth to boil, and add soaked
noodles and minced coriander.  Simmer 3 minutes or until noodles are soft,
but not pasty.  Pour into serving bowl, garnish with coriander sprigs and
sesame oil, and serve.

Serves 4

KEY WORDS: soup, menu 15, stir-fry, boil
----
The popular restaurant name for this dish is Kung Pao Chicken.  It is one of
our long standing favorites, enjoyed by itself with rice, or with a small
plate of bok choy.

     CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE

1/2 c raw peanuts
3 c peanut oil
2 whole chicken breasts at room temp.
1 large egg white
1 1/2 T water chestnut flour
  SAUCE:
4 green onions
2 large cloves garlic
1 T minced ginger root
1/2 c chicken stock
1/2 T sesame oil
1/2 T Chinese red vingear
1/2 T dark soy sauce
1 1/2 t (level) chili paste with garlic
1 T dry sherry
1 pinch sugar
cornstarch paste

Preparation:  Trim ends off green onions and cut light green and white part
into 1" sections.  Mix all other sauce ingredients in 2-quart saucepan.
Reserve.

Pull skin off breasts, then pull chicken meat from bones.  Slice meat into
1" strips, then crosswise to make 1" chunks.  In bowl large enough to hold
chicken, add egg white to water chestnut flour.  Beat mixture with a single
chopstick (not an egg beater or whisk).  Stir chicken pieces into egg
mixture to coat thoroughly.  Marinate 5 minutes.  Note: water chestnut flour
gives a lighter crust than cornstarch, though the latter may be substituted.

Deep-frying:  Heat cooking oil in wok or deep-fryer to medium heat (you'll
need more oil for deep-fryer).  Fry peanuts until they are a light tan
color; if a test peanut browns quickly, turn down heat.  Remove peanuts with
strainer or slotted spoon; drain on paper towel or paper bag.  Reserve.

Turn up heat slightly for chicken.  Test a chunk first:  chicken should
raise to surface immediately & brown in about 2 minutes.  Deep-fry coated
chicken chunks until golden brown.  Deep-fry no more than 8 chunks at a
time. Use long chopsticks or spatula to keep pieces separate while they are
frying.  Remove with long chopsticks or slotted spoon. Reserve.

Sauce:  While deep-frying chicken, heat sauce to simmer.  Add green onions &
peanuts about a minute before serving.  At the last minute, add chicken
pieces to sauce, mix quickly & serve.

Serves 4

KEY WORDS: menu 15, main dish, deep-fry
----
This savory cabbage dish shows off the most distinctive of the Szechuan
seasoning combinations: hot chilis, Szechuan peppercorns & fragrant dark
vinegar.

     HOT AND SOUR CABBAGE

5 leaves (approx) Napa cabbage
3 T peanut oil
4 large dried chili peppers
1/2 T Szechuan peppercorns
1/2 t salt
1 T thin soy sauce
1/2 T rock sugar
1/2 T Chinkiang vinegar
1 t sesame oil

Preparation:  Separate, wash & dry cabbage leaves.  Stack them up and cut
them crosswise into 1" wide pieces.  Finely mince or grind Szechuan
peppercorns.  Crush rock sugar with cleaver handle; mix with soy sauce;
reserve.

Stir-frying:  Heat wok to moderate; add oil.  Wait 30 seconds.  Stir-fry
whole chilis until they just blacken; quickly add peppercorns.  When they
exude pungent odor, push up side of wok and raise heat to high.  Add salt &
cabbage all at once.  Keep tossing cabbage until it is wilted & soft.  This
takes several minutes.  There should be about 2 T of water in wok when
cabbage is wilted.

Add sugar & soy mixture.  When sugar has melted, toss with cabbage, then
sprinkle vinegar over all.  Keep tossing on high heat for another 20
seconds. Add sesame oil; toss briefly; remove to serving dish.  If serving
this dish cold, wait until it has cooled, then cover & refrigerate.

Serves 4

KEY WORDS: vegetarian, menu 15, stir-fry
----
This dish is a typical Szechuan dry-fry.  In the finished dish, the string
beans should be brown and blistered on the outside (from deep frying) but
crisp and tender on the inside (from a quick stir-fry that reduces the
liquid).  For best results, select beans that are fresh and not too mature.

     BLISTERED STRING BEANS WITH PORK

3 c peanut oil
1 lb green string beans (6-7" long)
1/8 lb ground pork
1/2 T dried shrimp, minced
2 T dry sherry
1 T Szechuan mustard greens, minced
1/4 c chicken stock
1/2 T thin soy sauce
1 t sesame oil

Preparation:  Rinse beans & break off ends; dry them thoroughly to reduce
spattering during deep-frying.  Wash dried shrimp, then soak in sherry for 1
hour.  Mix sherry from shrimp with chicken stock, soy sauce & sesame oil.
Reserve in small cup.

Deep-frying:  Heat peanut oil in wok or deep-fryer to moderately hot.  It is
ready when string bean boils vigorously on the surface.  Deep-fry beans in
several batches, until they shrivel slightly. Remove, drain & keep warm.  If
you are using same wok for stir-frying, carefully ladle the excess cooking
oil into can for future use, leaving 2 T in wok.

Stir-frying:  Begin stir-frying immediately, otherwise beans will be
overcooked.  Heat oil to very hot.  Add ground pork; stir-fry until it is no
longer pink, break up meat into little specks as you stir.  Add shrimp &
mustard greens, stir for 30 seconds.  Add string beans; stir to mix for only
15 seconds.  Add liquid ingredients; toss until liquid is reduced to 1 T.
Serve on a warm plate.

Serves 4

KEY WORDS: menu 15, stir-fry, deep-fry
----
Ginger pickles will keep well for a year, if kept sealed & chilled.  They
make a nice snack or addition to any sweet & sour dish.

     SWEET GINGER PICKLES

2 c sugar
2 c white vinegar
1 t salt
1 c water
1/2 t 5-spice powder
1 dried chili pepper (opt)
1 small can pineapple chunks, undrained
3 inch piece ginger root
1 bunch white radishes (OR
2 long white radishes)
2 medium cucumbers
5 pint canning jars, sterilized

Peel & cut ginger root into paper-thin slices.  Cut radishes into bite-sized
pieces.  Peel, seed & cut cucumber in chunks.  Add vegetables to large
kettle of boiling water, turn off heat & let stand for 2 minutes.  Drain
vegetables in colander; allow to cool.

In saucepan, combine juice from pineapple, sugar, vinegar, salt, water & 5-
spice powder; bring to boil, stirring until sugar is dissolved.  Pack
vegetables & pineapple into sterile jars, making sure that each jar has some
of each type of vegetable.  Cut up dried hot chili, adding some to each jar.
While liquid is hot, pour into jars, covering vegetables.

Seal jars, cool, then refrigerate.  Store for at least a week before using.

Makes about 5 jars

KEY WORDS: boil
----
Veal is not usual in Chinese cooking, but here's a creation from one of our
readers.

     VEAL SAUTE "SZECHUAN"

1 lb veal scallops
1 t cornstarch
1 T thin soy sauce
3 cloves garlic, sliced
1 fresh lemon
3 T cooking oil
3 dried red chilis, crushed (opt)
cornstarch paste (opt)
    SAUCE:
1 1/2 t sugar
1/2 t salt
1 T dark soy sauce
1 T sherry
1 T sesame oil
1 1/2 t lemon juice
1 1/2 t red wine vinegar
1 1/2 t red pepper oil
2 T chili paste with garlic

Slice veal into thin strips "julienne"; add soy sauce to cornstarch;
marinate veal in this mixture for 15 minutes.  Wash & cut lemon, rind & all,
into 1/8" slices, then into quarters.  Mix sauce ingredients in a small cup;
reserve.

Heat wok to high heat; add cooking oil.  When oil just starts to smoke, add
drained veal strips, & stir-fry until they start to color; remove to side of
wok.  Lower heat slightly, add garlic & chilis; stir-fry only until you can
smell them.  Add lemon slices & saute very briefly.  Push everything back
into center of wok; add sauce.  Stir until sauce reaches boil.  If
necessary, thicken slightly with cornstarch paste.  Serve.

Serves 4

KEY WORDS: main dish, stir-fry, braise
----
Almost any soup can become hot and sour with addition of hot chili oil or
cayenne pepper and white vinegar.

     SOUR-HOT SOUP (SUAN LA TANG)

5 dried black mushrooms
15 pieces cloud ear fungus
30 pieces dried lily flower
6 c chicken stock
1 c mushroom liquid
6 T clear rice vinegar
3 T thin soy
1 tsp freshly ground black pepper
1/4 lb lean pork
1 tsp dry sherry or rice wine
1 tsp thin soy
1/2 tsp sugar
cornstarch to coat
1/2 c shredded bamboo
2 cakes bean curd, shredded
2 T peanut oil
4 T cornstarch (mixed as paste with
5 T cold stock or water)
2 eggs, beaten
4 scallions, diced
1/4 c sesame oil

Preparation:  Soak mushrooms, cloud ear, and lily flowers separately in hot
water for 25-30 minutes or until soft.  Reserve mushroom liquid in amount
specified above.  Next remove stems from mushrooms; discard.  Pick off tough
ends of cloud ear; discard ends; coarse chop cloud ear.  Remove tough ends
of lily flowers; cut flowers in half.  Set aside until ready to begin
cooking.

Slice pork thin, then cut into fine shreds.  Place in small bowl, to which
also add wine, soy sauce and sugar; mix well with fingers.  Add cornstarch
and mix again to coat evenly.  Slice bean curd in thirds, cut each slice in
half, then cut each half into shreds.

Mix up cornstarch paste with cornstarch and stock or water; set aside.

Combine stock, mushroom liquid, vinegar, soy and black pepper.  Bring to
simmer; add shredded bean curd; mix with chopsticks to keep bean curd from
sticking together.  Simmer 2 minutes.

While stock is simmering, heat wok and add peanut oil.  Heat oil for 10
seconds; then add shredded pork; stir vigorously with spatulas until pork
loses its brown color and turns white.  At this point, add mushrooms, cloud
ear, lily flower and bamboo.  Stir 15 seconds over high heat; add to stock.

Bring stock back to simmer and slowly thicken with cornstarch mixture,
adding a little at a time until desired thickness is reached.  Remove from
heat and slowly add beaten egg, dripping and folding a little at a time.
Top soup with diced scallions and sesame oil.  Serve immediately.

Serves 6

KEY WORDS: soup, menu 16, boil
----
This spicy beef dish is probably more palatable in America than in China,
where steer beef is rang fed and perhaps too old to run from the butcher.

     MONGOLIAN BEEF

4 c peanut oil
15 green onion tops
1 T minced ginger
1 lb flank or sirloin steak
1 1/2 T water chestnut flour
2 egg whites
1 pinch salt
cornstarch paste
     SAUCE:
1 t chili paste with garlic
1/4 c chicken stock
2 T dark soy sauce
1 pinch sugar
1 1/2 T dry sherry

Preparation:  Cut tops of green onions into 2" long pieces.  Combine sauce
ingredients in small bowl & stir thoroughly.  Cut steak across the grain
into thin slices, about 1/2" deep by 2" long.  In bowl big enough to hold
meat, combine egg whites, salt & water chestnut flour.  Beat with chopstick
until frothy.  Add steak, & use fingers to coat each slice.

Deep-frying:  In wok, heat oil to moderately hot.  When ready, piece of
coated meat will rise to surface immediately.  Fry meat in small batches;
drop in 1 slice at a time to avoid sticking.  Cook until lightly brown,
about 1 minute.  Drain on Chinese strainer or paper bag.

Stir-frying:  Remove all but 2 T of oil from wok.  With wok at medium heat,
quickly stir-fry green onions & ginger for about 20 seconds.  Add sauce;
bring to boil on high heat while stirring.  Add beef all at once, & toss
with sauce until beef is hot & coated.  Push beef out of sauce, dribble in
cornstarch paste to lightly thicken.  Recombine.  Serve immediately.

Serves 4

KEY WORDS: main dish, menu 16, stir-fry, deep-fry
----
This crisply textured raw vegetable salad, with its tangy mustard-based
dressing, is the perfect foil for spicy Mongolian Beef.  It's also great by
itself as a luncheon or picnic salad.

     COLD SHREDDED VEGETABLES WITH CHICKEN

2 large leeks
3 green onions
2 small zucchini
2 small carrots
2 long "seedless type" cucumbers
1 long white radish
2 wood ear black fungus
1 egg
1 T peanut oil
1/2 c cooked chicken meat
2 medium tomatoes
     SAUCE:
1 t juice of ginger root
1 t dry mustard
2 t sugar
1 1/2 T thin soy sauce
1 1/2 T sesame oil
1 1/2 t Chinkiang vinegar
1 T freshly squeezed tomato juice

Prepare Dressing:  In mixing bowl, mix mustard & sugar; gradually add thin
soy sauce, blend to avoid lumping.  Squeeze some peeled ginger root through
a garlic press to extract juice.  Squeeze juice from tomato.  Add other
sauce ingredients; stir well and set aside.

Prepare salad:  Wash, then soak, wood ear fungus in 3 cups warm water for 1
hour.  Beat egg; fry very thin omelet in large skillet greased with peanut
oil.  Fry both sides gently.  Set aside to cool.

Trim leeks, green onions, zucchini, carrots & white radish.  Cut ends off
cucumber, but don`t peel.  Peel carrots & radish.  Shred vegetables with
shredder or cleaver.  Wash tomatoes & cut each into eighths.  Shred chicken
with fingers.  Thinly slice omelet into strips.  Pour boiling water over
fungus & drain.  Cut out hard center & cut floppy ears into thin strips.

Finish:  Layer shredded vegetables in center of serving plate, mounding
slightly as you build layers of cucumber, carrot, chicken, fungus, zucchini,
egg, leeks, radish, green onion & so on, ending with cucumber.  Arrange
tomatoe wedge around outer edge.  Working from center of vegetable mound,
arrange egg strips like spokes of a wheel.  Add dressing and serve.

Serves 4

KEY WORDS: salad, menu 16, stir-fry
----
A typical Cantonese-style stir-fry.

     TENDER BROCCOLI STEMS WITH CLAMS

2 lbs broccoli
4 large cloves garlic
1 T fermented soy beans
1/4 c canned baby clams (or crabmeat or shrimp)
1/2 c stock
2 T peanut oil for first stir-frying
1 T peanut oil
cornstarch paste

Preparation:  Wash broccoli and cut off flowerettes (save for another dish).
With small paring knife, carefully peel outer skin off broccoli stems,
beginning at the base.  Leave inner stems whole.  Cut stems on the bias into
1/4" slices.

Rinse fermented soy beans.  Peel garlic.  Mince together soy beans and
garlic; then mash to a paste using mortar and pestle; set aside.  Place
drained baby clams in stock.  If substituting fresh clams, crabmeat or
shrimp, wash, shell and chop into small pieces.

Stir-frying:  Heat wok to hot, then add first of oil.  When oil just begin
to smoke, add broccoli and toss quickly to avoid burning.  Stir-fry about 1
minute.  Turn heat down to moderate (or on electric range, remove from
heat).  Push broccoli up side of wok; add remaining oil to bottom of wok;
add soy bean mixture.  Press and stir until odor of beans and garlic is
present.

Return to high heat and immediately recombine with broccoli, stirring
constantly for about 30 seconds.  Beans and garlic will burn easily, so keep
mixture moving.  Quickly add clams and stock; stir-fry for another 30
seconds.  Cover for 30 seconds to finish cooking broccoli.  Remove cover;
thicken with cornstarch paste to light sauce.

Serves 4

KEY WORDS: menu 17, main dish, stir-fry
----
This savory stewed chicken dish is identified with the lower Yangtse River
Valley.

     RED-COOKED TANGERINE CHICKEN

3 1/2 lb frying chicken (or chicken parts)
1 large piece dried orange or tangerine peel
1/3 c dry sherry
1/2 c peanut oil
3 1/2 c boiling water
cornstarch paste
flower roll for garnish
parsley or watercress for garnish
   SAUCE:
3 large slices ginger root
3 T hoisin sauce
2 T dark soy sauce
3 whole star anise
2 large lumps rock sugar
1 t 5-spice powder
3 green onions, quartered

Preparation:  Rinse and soak dried peel in sherry for 1 hour.  Remove
chicken neck, heart, gizzard and liver (use in stock pot).  Wash chicken and
chop into large chunks.  Mix sauce ingredients.

Browning:  Add peanut oil to moderately hot wok.  When oil is hot, brown
chicken pieces; remove pieces from oil with strainer and drain over bowl.

Slow-cooking:  Remove all oil from wok; heat to moderate.  Add peel, sherry,
and sauce (remixed first); add boiling water.  Bring to simmer.  Add chicken
pieces.  Cover and simmer for 1 hour or until chicken is tender but still
adhering to bones.  When tender, remove pieces from sauce.  Transfer 1 cup
of sauce, less the spices, to a saucepan; thicken with cornstarch paste to a
light gravy.

Arrange chicken pieces on large serving platter to resemble the shape of a
chicken.  Place bunch of parsley or watercress at the tail, a flower roll at
the head with a piece of star anise for a beak.  Pour sauce over chicken
when ready to serve.

Serves 4

KEY WORDS: main dish, make ahead, freezes well, menu 17, braise
----
This Szechuan-style dish should please even the most diehard chili pepper
lover.

     SPICY PORK STRIPS WITH BLACK FUNGUS

3/4 lb boned pork shoulder
1/2 T dark soy sauce
1/4 c cloud ear black fungus
3/4 c winter bamboo shoots
1/2 c water chestnuts
6 thin slices of ginger root
1 T Szechuan hot sauce (halve for non-chili lovers)
1/3 c stock
2 green onions
2 T peanut oil

Preparation:  Wash and soak cloud ears in warm water for 45 minutes.  Slice
pork into 2" strips with the grain; marinate in dark soy sauce while
finishing preparations.  Slice bamboo shoots into 2" strips, and water
chestnuts into thin rounds.  Mix Szechuan hot sauce with stock.  Thinly
slice green onions on bias.  Drain, wash & thinly slice cloud ears.

Stir-frying:  Heat wok to hot; add oil.  When oil begins to smoke, add pork
& stir-fry for about 1 minute or until it looks slightly shriveled. Toss in
bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry with pork for
1 more minute.  Pour in liquid ingredients quickly around side of wok.  Keep
stirring until sauce reduces to almost nothing.  Add green onions at last
minute.  Serve.

Serves 4

KEY WORDS: main dish, menu 17, stir-fry
----
This dramatic soup may seem unapproachable, but it is really quite simple to
make.

     CRACKLING RICE VEGETABLE SOUP

2 c of cooked rice
1 c deep-frying oil
1 c dried soybeans
8 Nami black mushrooms
1 medium onion, quartered
10 c cold water
2 t thin soy
2 T sherry
1 t sesame oil
1/4 t salt
1 t sugar
1/4 t MSG (opt)
1 clove garlic
10 fresh snowpeas
1 large carrot

Rice Cakes:  Work with cooked leftover rice that is slightly moist and
sticky.  If too dry, reheat with sprinkling of water until sticky.  Spread
rice in frying pan or pie tin, 1/2" thick.  Pack rice into firm cake: this
is important to make sure rice holds together.  Place in oven on low heat,
and dry to slighly brittle texture; break into pieces.  Ten minutes before
combining with soup, deep-fry rice pieces until lightly brown.  Strain,
place in soup tureen, and keep hot in oven.  Avoid holding fried pieces more
than 10 minutes, as they tend to acquire a rancid taste and become overly
dry.

Vegetarian Soup:  Wash, then soak soybeans overnight in enough water to
cover.  Wash and soak Nami mushrooms in 1 cup warm water for 1 hour.  When
mushrooms are soft, separate caps from stems.  In large soup pot, combine
water, beans, mushrooms (and stems), onion and garlic.  Bring to boil, lower
heat, and simmer 2 hours.  Strain and reserve stock until ready to finish.
Save mushroom caps and 1/2 of beans for soup.

To finish soup, thinly slice mushroom caps, combine with strained stock,
cooked soybeans, soy sauce, sherry, sesame oil, salt and sugar.  Peel carrot
and make thin flower slices (or use flower cutter); add to soup.  Bring soup
to just under the boil.  Add MSG and snowpeas.  Cook for 2 minutes.

To serve, seat your diners, place soup tureen of freshly fried, hot rice
pieces on table and pour hot soup over them.  If rice and soup are very hot,
rice will sizzle and crackle to everyone's joy and amusement!

Serves 8

KEY WORDS: soup, vegetarian, leftovers, boil
----
---- Usually a large quantity of this vegetarian style dish is made up at
one time, and served over the New Year's holiday.

     TEN TASTY VEGETABLES - SHI ZIANG CAI

1 c carrots, shredded
1 c white Chinese turnip, shredded
1 c white Chinese celery, shredded
8 pieces soy spiced beancurd (or
     Loma Linda brand Vegetable Hamburger)
3 c soybean sprouts (NOT mung bean sprouts)
4 green onions, shredded
1/2 c Nami dried black mushrooms, soaked & shredded
1/2 c Cloud Ear dried fungus, soaked
1/2 c dried lily flowers, soaked & hard tips removed
2 oz. bean thread noodles, soaked
1 t salt (to taste)
about 6 to 8 T peanut oil for stir-frying

Preparation:  Shred in 2" lengths:  carrots, turnip, Chinese celery &
beancurd.  Shred onions, greens & all, into 2" lengths.

Rinse, then soak in hot water:  enough mushrooms, fungus and lily flowers to
give specified amounts.  Shred mushrooms, chop fungus. Soak bean thread
noodles. Bean thread noodles are important because they soak up excess
moisture from other vegetables.  Vegetables should be moist but not soggy or
watery after stir-frying.

Stir-frying:  Stir-fry fresh vegetables separately with about 1 tablespoon
oil for each, in hot wok. Add salt to taste. Drain off excess water,
reserve.  (Soybean sprouts should be cooked until they are slightly charred
for fullest flavor.) To stir-fry dried soaked ingredients, begin with hot
wok, add 2-3 tablespoons oil, then add mushroom, fungus & lily flowers.

Stir-fry green onions, add all other ingredients to them, including noodles.
Allow dish to cool before serving.

NOTE:  Fresh or canned bamboo shoot may be substituted for any vegetable.
Seaweed may be used instead of some of the fungus.

Serves 4

KEY WORDS: New Year, vegetarian, stir-fry
----
BOUNTY MICROWAVE TIPS

 HERB-STEAMED CARROTS

2 CONNECTED PAPER  TOWELS
2 CUPS JULIENNE CARROTS (2 X 1/4-INCH STRIPS)
1 TABLESPOON BUTTER OR MARGARINE
1/4 TEASPOON DRIED THYME LEAVES

LAY BOUNTY ON COUNTER.  PLACE
CARROTS, BUTTER AND THYME IN CENTER OF
TOWEL  ON PERFORATIONS.  FOLD AS DIRECTED
FOR BOUNTY ROLL-UP FOLD. HOLD PACKET UNDER
RUNNING WATER UNTIL SOAKED, BUT NOT DRIPPING
PLACE PACKET ON MICROWAVE PLATE, PER-
FORATED SIDE UP.  MICROWAVE AT HIGH FOR
4 TO 6 MINUTES, OR UNTIL TENDER.  LET
STAND FOR 2 MINUTES.  OPEN PACKET ALONG
PERFORATIONS TO SERVE.

SERVES 4

KEYWORDS:  MICROWAVE,CARROTS
-------
 BUTTERY-CHIVE CORN-ON-THE-COB

1 EAR    1TBSP BUTTER    3/4 TSP CHIVES    3 TO 8 MIN.
2 EARS    2 TBSP        1 1/2 TSP  "    5 TO 10 MIN.
4 EARS    1/4 CUP        2 TSP        9 TO 15 MIN.
1 TO 4 PAPER  TOWELS

PLACE BUTTER IN SMALL BOWL.  MICROWAVE AT
HIGH FOR 8 TO 15 SECONDS, OR JUST UNTIL
SOFTENED.  STIR IN FINELY CHOPPED CHIVES.
SPREAD ON HUSKED CORN.  FOR EACH EAR, HOLD
ONE TOWEL UNDER RUNNING WATER UNTIL SOAKED,
BUT NOT DRIPPING.  SPREAD TOWEL  FLAT ON
COUNTER.  PLACE CORN DIAGONALLY IN CENTER.
FOLD AS DIRECTED IN BOUNTY ROLL-UP FOLD.
PLACE ON MICROWAVE PLATE.  MICROWAVE AT
HIGH AS DIRECTED IN CHART ABOVE, OR
UNTIL TENDER, REARRANGING ONCE.  LET
STAND FOR 2 MINUTES.

SERVES 1 TO 4

KEY WORDS: MICROWAVE,CORN-ON-THE-COB
----
 TURKEY DIJON SANDWICH

I PAPER TOWEL
4 TSP. DIJON MUSTARD
2 TSP. GRATED PARMESAN CHEESE
1/2 TSP. POPPY SEED
1/4 TSP. DRIED BASIL LEAVES
2 SLICES BREAD, TOASTED
3 OZ. THINLY SLICED FULLY COOKED TURKEY
2 VERY THIN SLICES ONION
2 VERY THIN SLICES TOMATO

IN CUSTARD CUP, BLEND MUSTARD, PARMESAN
CHEESE, POPPY SEED AND BASIL.  SPREAD
MUSTARD MIXTURE ON ONE SIDE OF EACH
SLICE OF TOAST.  TOP ONE SLICE TOAST
WITH TURKEY, ONION AND TOMATO.  COVER
WITH REMAINING TOAST, MUSTARD SIDE
DOWN.  PLACE PAPER TOWEL ON COUNTER
WITH SANDWICH DIAGONALLY IN CENTER.
FOLD AS DIRECTED IN BOUNTY SANDWICH FOLD.
PLACE FOLDED SIDE DOWN ON MICROWAVE PLATE.
MICROWAVE AT HIGH FOR 30 SECONDS TO 1
MINUTE, OR UNTIL HEATED THROUGH.

SERVES 1

KEY WORDS: MICROWAVE,TURKEY,SANDWICH
-----
 PEPPERY CRUMB-COATED CHICKEN

8 TO 10 PAPER TOWELS
2 1/2 TO 3 LB. BROILER CHICKEN
2/3 CUP CORNFLAKE CRUMBS
1/2 TSP. SALT
1/2 TSP. PEPPER
1/8 TSP. GARLIC POWDER
1/8 TSP. GROUND NUTMEG
2 TBSP. BUTTER OR MARGARINE
1 EGG, BEATEN

CUT CHICKEN INTO 8 PIECES. REMOVE SKIN
RINSE AND DRY CHICKEN.  PLACE 4 PAPER
TOWELS ON 12-INCH MICROWAVE PLATTER.
SET ASIDE.  ON 1 PAPER TOWEL, COMBINE
CORNFLAKES CRUMBS, SALT, PEPPER, GARLIC
POWDER AND NUTMEG.  SET ASIDE.  PLACE
BUTTER IN 1-QUART CASSEROLE.  MICRO-
WAVE AT HIGH FOR 30 TO 45 SECONDS,  OR
UNTIL BUTTER MELTS.  BLEND IN EGG.
DIP CHICKEN PIECES INTO EGG MIXTURE.
ROLL IN CRUMB MIXTURE TO COAT.
ARRANGE CHICKEN WITH THICKEST
PORTIONS TOWARD OUTSIDE OF PLATTER.
COVER WITH ONE PAPER TOWEL.
MICROWAVE AT HIGH FOR 14 TO 17
MINUTES, OR UNTIL CHICKEN IS NO LONGER
PINK WHEN CUT NEAR BONE AND JUICES RUN
CLEAR, ROTATING PLATTER TWICE.  LET
STAND 3 TO 5 MINUTES.

SERVES 4

KEY WORDS: MICROWAVE, CHICKEN
------
 BOUNTY ROLL-UP

1 ROLL PAPER TOWELS

PLACE PAPER TOWEL ON COUNTER
WITH FOOD DIAGONALLY IN CENTER.

FOLD 3 CORNERS TOWARD CENTER,
COVERING FOOD LIKE AN ENVELOPE.

ROLL UP REMAINING CORNER.  PLACE
LOOSE CORNER DOWN ON MICROWAVE
PLATE.  MICROWAVE AS DIRECTED IN
RECIPE/CHART.
KEY WORDS: MICROWAVE, ROLL-UP, TIPS
-----
 BOUNTY BUNDLE

PLACE 2 CONNECTED PAPER TOWELS ON
COUNTER.  PLACE FOOD IN CENTER OF
TOWELS ON PERFORATIONS.  FOLD LONG
SIDES TOWARD CENTER, ENCLOSING FOOD.
FOLD BOTH ENDS TOWARD CENTER, OVER-
LAPPING ON FOOD.  wHEN RECIPE DIRECTS,
HOLD PACKET UNDER RUNNING WATER UN-
TIL SOAKED, BUT NOT DRIPPING.  PRESS
TO REMOVE EXCESS WATER.  PLACE
PACKET ON MICROWAVE SAFE PLATE, PER-
FORATED-SIDE UP.  MICROWAVE AS DIRECT-
ED IN RECIPE.  OPEN PACKET PERFORAT-
IONS TO SERVE.

KEYWORDS: BUNDLE, MICROWAVE, VEGATABLES
-------
 BOUNTY SANDWICH FOLD

PLACE 1 PAPER TOWEL ON COUNTER WITH
SANDWICH DIAGONALLY IN CENTER.  FOLD 3
CONERS TOWARD CENTER, COVERING THE
SANDWICH LIKE AN ENVELOPE.  FOLD REMAINING
CORNER OVER OTHER 3 CORNERS.  PLACE
FOLDED SIDE DOWN ON MICROWAVE PLATE.  MICRO-
WAVE AS DIRECTED IN RECEIPE.

KEYWORDS: SANDWICH, FOLD, MICROWAVE
-----
BOUNTY MICROWAVE TIPS

 HERB-STEAMED CARROTS

2 CONNECTED PAPER  TOWELS
2 CUPS JULIENNE CARROTS (2 X 1/4-INCH STRIPS)
1 TABLESPOON BUTTER OR MARGARINE
1/4 TEASPOON DRIED THYME LEAVES

LAY BOUNTY ON COUNTER.  PLACE
CARROTS, BUTTER AND THYME IN CENTER OF
TOWEL  ON PERFORATIONS.  FOLD AS DIRECTED
FOR BOUNTY ROLL-UP FOLD. HOLD PACKET UNDER
RUNNING WATER UNTIL SOAKED, BUT NOT DRIPPING
PLACE PACKET ON MICROWAVE PLATE, PER-
FORATED SIDE UP.  MICROWAVE AT HIGH FOR
4 TO 6 MINUTES, OR UNTIL TENDER.  LET
STAND FOR 2 MINUTES.  OPEN PACKET ALONG
PERFORATIONS TO SERVE.

SERVES 4

KEYWORDS:  MICROWAVE,CARROTS
-------
 BUTTERY-CHIVE CORN-ON-THE-COB

1 EAR    1TBSP BUTTER    3/4 TSP CHIVES    3 TO 8 MIN.
2 EARS    2 TBSP        1 1/2 TSP  "    5 TO 10 MIN.
4 EARS    1/4 CUP        2 TSP        9 TO 15 MIN.
1 TO 4 PAPER  TOWELS

PLACE BUTTER IN SMALL BOWL.  MICROWAVE AT
HIGH FOR 8 TO 15 SECONDS, OR JUST UNTIL
SOFTENED.  STIR IN FINELY CHOPPED CHIVES.
SPREAD ON HUSKED CORN.  FOR EACH EAR, HOLD
ONE TOWEL UNDER RUNNING WATER UNTIL SOAKED,
BUT NOT DRIPPING.  SPREAD TOWEL  FLAT ON
COUNTER.  PLACE CORN DIAGONALLY IN CENTER.
FOLD AS DIRECTED IN BOUNTY ROLL-UP FOLD.
PLACE ON MICROWAVE PLATE.  MICROWAVE AT
HIGH AS DIRECTED IN CHART ABOVE, OR
UNTIL TENDER, REARRANGING ONCE.  LET
STAND FOR 2 MINUTES.

SERVES 1 TO 4

KEY WORDS: MICROWAVE,CORN-ON-THE-COB
----
 TURKEY DIJON SANDWICH

I PAPER TOWEL
4 TSP. DIJON MUSTARD
2 TSP. GRATED PARMESAN CHEESE
1/2 TSP. POPPY SEED
1/4 TSP. DRIED BASIL LEAVES
2 SLICES BREAD, TOASTED
3 OZ. THINLY SLICED FULLY COOKED TURKEY
2 VERY THIN SLICES ONION
2 VERY THIN SLICES TOMATO

IN CUSTARD CUP, BLEND MUSTARD, PARMESAN
CHEESE, POPPY SEED AND BASIL.  SPREAD
MUSTARD MIXTURE ON ONE SIDE OF EACH
SLICE OF TOAST.  TOP ONE SLICE TOAST
WITH TURKEY, ONION AND TOMATO.  COVER
WITH REMAINING TOAST, MUSTARD SIDE
DOWN.  PLACE PAPER TOWEL ON COUNTER
WITH SANDWICH DIAGONALLY IN CENTER.
FOLD AS DIRECTED IN BOUNTY SANDWICH FOLD.
PLACE FOLDED SIDE DOWN ON MICROWAVE PLATE.
MICROWAVE AT HIGH FOR 30 SECONDS TO 1
MINUTE, OR UNTIL HEATED THROUGH.

SERVES 1

KEY WORDS: MICROWAVE,TURKEY,SANDWICH
-----
 PEPPERY CRUMB-COATED CHICKEN

8 TO 10 PAPER TOWELS
2 1/2 TO 3 LB. BROILER CHICKEN
2/3 CUP CORNFLAKE CRUMBS
1/2 TSP. SALT
1/2 TSP. PEPPER
1/8 TSP. GARLIC POWDER
1/8 TSP. GROUND NUTMEG
2 TBSP. BUTTER OR MARGARINE
1 EGG, BEATEN

CUT CHICKEN INTO 8 PIECES. REMOVE SKIN
RINSE AND DRY CHICKEN.  PLACE 4 PAPER
TOWELS ON 12-INCH MICROWAVE PLATTER.
SET ASIDE.  ON 1 PAPER TOWEL, COMBINE
CORNFLAKES CRUMBS, SALT, PEPPER, GARLIC
POWDER AND NUTMEG.  SET ASIDE.  PLACE
BUTTER IN 1-QUART CASSEROLE.  MICRO-
WAVE AT HIGH FOR 30 TO 45 SECONDS,  OR
UNTIL BUTTER MELTS.  BLEND IN EGG.
DIP CHICKEN PIECES INTO EGG MIXTURE.
ROLL IN CRUMB MIXTURE TO COAT.
ARRANGE CHICKEN WITH THICKEST
PORTIONS TOWARD OUTSIDE OF PLATTER.
COVER WITH ONE PAPER TOWEL.
MICROWAVE AT HIGH FOR 14 TO 17
MINUTES, OR UNTIL CHICKEN IS NO LONGER
PINK WHEN CUT NEAR BONE AND JUICES RUN
CLEAR, ROTATING PLATTER TWICE.  LET
STAND 3 TO 5 MINUTES.

SERVES 4

KEY WORDS: MICROWAVE, CHICKEN
------
 BOUNTY ROLL-UP

1 ROLL PAPER TOWELS

PLACE PAPER TOWEL ON COUNTER
WITH FOOD DIAGONALLY IN CENTER.

FOLD 3 CORNERS TOWARD CENTER,
COVERING FOOD LIKE AN ENVELOPE.

ROLL UP REMAINING CORNER.  PLACE
LOOSE CORNER DOWN ON MICROWAVE
PLATE.  MICROWAVE AS DIRECTED IN
RECIPE/CHART.
KEY WORDS: MICROWAVE, ROLL-UP, TIPS
-----
 BOUNTY BUNDLE

PLACE 2 CONNECTED PAPER TOWELS ON
COUNTER.  PLACE FOOD IN CENTER OF
TOWELS ON PERFORATIONS.  FOLD LONG
SIDES TOWARD CENTER, ENCLOSING FOOD.
FOLD BOTH ENDS TOWARD CENTER, OVER-
LAPPING ON FOOD.  wHEN RECIPE DIRECTS,
HOLD PACKET UNDER RUNNING WATER UN-
TIL SOAKED, BUT NOT DRIPPING.  PRESS
TO REMOVE EXCESS WATER.  PLACE
PACKET ON MICROWAVE SAFE PLATE, PER-
FORATED-SIDE UP.  MICROWAVE AS DIRECT-
ED IN RECIPE.  OPEN PACKET PERFORAT-
IONS TO SERVE.

KEYWORDS: BUNDLE, MICROWAVE, VEGATABLES
-------
 BOUNTY SANDWICH FOLD

PLACE 1 PAPER TOWEL ON COUNTER WITH
SANDWICH DIAGONALLY IN CENTER.  FOLD 3
CONERS TOWARD CENTER, COVERING THE
SANDWICH LIKE AN ENVELOPE.  FOLD REMAINING
CORNER OVER OTHER 3 CORNERS.  PLACE
FOLDED SIDE DOWN ON MICROWAVE PLATE.  MICRO-
WAVE AS DIRECTED IN RECEIPE.

KEYWORDS: SANDWICH, FOLD, MICROWAVE
-----
 MAKING BACON

LAYER 3 PAPER TOWELS ON MICROWAVE PLATE.
ARRANGE REGULAR SLICED BACON ON PLATE WITH
NO SPACE BETWEEN SLICES.  COVER WITH ONE
PAPER TOWEL.  MICROWAVE AT HIGH AS DIRECTED
BELOW.  DO NOT OVERCOOK.  IMMEDIATELY RE-
MOVE BACON FROM TOWEL.

BACON                   TIME
2 SLICES           1 3/4 TO 3 MIN.
4 SLICES           3 3/4 TO 5 MIN.

KEYWORDS: BACON, MICROWAVE
------
 MAKING SAUSAGE

LAYER 4 PAPER TOWELS ON MICROWAVE PLATE.
ARRANGE SMALL, FULLY COOKED SAUSAGE LINKS
OR SMOKED SAUSGAES ON PLATE.  COVER WITH
ONE PAPER TOWEL.  MICROWAVE AT HIGH AS
DIRECTED BELOW.

SAUSAGE                 TIME
2 LINKS           30 SEC. TO 1 MIN.
4 LINKS           45 SEC. TO 1 1/2 MIN.

KEYWORDS: SAUSAGE, MICROWAVE
-----
 SOFTENING BUTTER IN MICROWAVE

TO SOFTEN BUTTER DIRECTLY FROM REFRIGER-
ATOR, PLACE 1/2 CUP (1 STICK) IN MICRO-
WAVE.  MICROWAVE ON HIGH 10 SECONDS.

KEYWORDS: BUTTER, MICROWAVE
-----
 MELTING BUTTER IN MICROWAVE

IN 1 QUART BOWL, DISH OR MEASURING CUP
(MICROWAVE-SAFE), MICROWAVE 1/2 CUP
(1 STICK) ON HIGH FOR 80 TO 90 SECONDS.

KEYWORDS: BUTTER, MICROWAVE
-----
Almost as easy as opening the can and twice as good.

                Cranberry Sauce

1 package cranberries              1 tsp orange rind
3 c orange juice              1 tsp lemon rind
1/2 c honey                  2 oranges, peeled and wedged

Pour berries into boiling orange juice, stir until all berries are popped.
Remove from heat.  Add honey, grated lemon and orange rind, and orange wedges.
Blend until smooth.  Chill until ready to serve.

Serves 8

KEY WORDS:  holiday, entertain, freezes well, quick, easy, menu-1
-----
A deliciously different salad.

                   Brown Rice Salad

4 c brown rice, cooked                    Dressing:
1/2 c swiss cheese, grated            3 T olive oil
1 can (6.5 oz) tuna (optional)            1 tsp lemon juice
2 T fresh chopped parsley            2 T mayonnaise
2 tomatoes, cubed                1 pinch cayenne
1/2 c chopped onion
optional:  chopped ham, canned capers,
  or chicken, cubed

Combine and toss salad ingredients.  Add dressing.  Chill at least 1 hour to
allow flavors to blend.

Serves 6.

KEY WORDS:  salad, hi-pro, lunch, main dish, vegetarian, leftovers, make ahead,
potluck, menu-5
-----
If you want an authentic Italian sauce, this is it.  Dale discovered it during
her 5-year residence in Italy.

        Dale's Eggs In Basic Roman Red Spaghetti Sauce

2 T olive oil              1 can peeled tomatoes
1/2 c onions              1 dash salt and pepper
1/2 c mushrooms           1/8 c cream (opt.)
1 clove garlic, diced          4 eggs

Saute onion, mushrooms and garlic in oil.  Add tomatoes, salt and pepper.  Cook
on simmer only 20 minutes.  For creamier sauce, add cream.  Sauce is complete.

For sauce with eggs, crack 2 eggs per person into sauce and let eggs poach.
Serve in red sauce with french bread.

Serves 2.

KEY WORDS:  lunch, breakfast, fast, easy, hi-pro, ethnic, main dish, vegetarian
-----
Best ever granola.

                    Granola

5 c oats              1/4 c dry powdered milk
1 c almonds              1/2 tsp nutmeg
1 c sesame seeds          1 c sunflower oil
1 c wheat germ              1 c honey
1 c cashews              1 T vanilla
1 c walnuts              1 c shredded coconut (opt.)

Mix together grains, nuts and seeds.  Stir in dry milk and nutmeg.  Melt oil
and honey together.  Add vanilla and pour over dry ingredients, mixing
thoroughly.  Add coconut if desired.  Spread mixture evenly in oiled shallow
baking pans or cookie sheets.  Bake at 300 degrees for 20 minutes.

Makes about 12 cups.

KEY WORDS:  breakfast, easy, snack, kids, brunch
-----
School lunch favorite.

                 Granola Bars

2 c granola                 2 eggs, beaten

Combine granola and eggs, mixing thoroughly.  Spread mixture into an oiled 6 x
8-inch pan.  Press firmly into pan.  Cut into 1 1/2 x 2-inch rectangles before
baking.  Bake 20 minutes at 300 degrees.  Cool and recut.

Makes 16 bars.

KEY WORDS:  baked goods, breakfast, snack, brunch, cookies
-----
An economical main dish that tastes expensive.

                   Eggplant Parmesan

Tomato Sauce:                 Cheese Filling:
3 medium onions, chopped         1 pint creamed cottage cheese
1 clove garlic                 1 egg
3 T oil                  1/8 tsp rosemary
4 medium tomatoes, pureed
1/4 tsp rosemary
2 T mint                 2 eggplants, cut into 1/2-inch slices
2 T parsley                 1/2 c olive oil
2 T cilantro
1 can (8 oz) tomato sauce         1 c Parmesan cheese

Saute onions and garlic in oil until limp.  Add tomatoes, mint, parsley,
cilantro and tomato sauce.  Cover and simmer 1 hour.

Meanwhile, make cheese filling:  stir together cottage cheese, egg and
rosemary.  Set aside.

Brush eggplant slices with olive oil.  Broil 2 minutes for color.

When tomato sauce is ready, spoon half of it into 9 x 13-inch baking dish.  Add
a layer of eggplant slices, using about half of the eggplant.  Sprinkle with
half of the Parmesan cheese.  Spread cheese filling on top.  Add remaining
eggplant as next layer, followed by remaining Parmesan cheese.    Cover with
remaining tomato sauce.  Let set 2 hours in refrigerator for flavors to blend.
Bake uncovered at 350 degrees, 45-50 minutes or until top is bubbling and
brown.    Let stand 15 minutes; then serve with green salad.

Serves 6.

KEY WORDS:  vegetarian, main dish, ethnic, casserole, make ahead, potluck
-----
A terrific basic cookie for shaping, decorating or just plain eating.

                Butter Cookies

1 c butter               3 T lemon juice
3/4 c vegetable oil           2 T vanilla
1/2 c honey               1/2 tsp almond extract
5 c flour
4 egg yolks               1 egg white, whipped

Cream butter, oil and honey.  Cut in flour with fork until size of marbles.
Add egg yolks, lemon juice, vanilla and almond extract.  Chill 2 hours.  Roll
to 1/4".  Cut dough with floured cookie cutters or make balls.    Brush with egg
white.    Bake on oiled cookie sheets at 325 degrees, 10-12 minutes.

Makes approximately 60 cookies.

KEY WORDS:  sinfully rich, dessert, gift, entertain, holiday, baked goods,
cookies
-----
Brain food.

                   Fish Dish

1 1/2 lbs turbot, or other lean fish     1/2 c grated Parmesan cheese
3/4 c butter, melted             1 c fine bread crumbs
1 lemon, juiced

Cut fish into steaks.  Combine melted butter and lemon.  In a separate bowl,
mix Parmesan cheese and bread crumbs.  Dip each piece of fish into melted
butter and then roll in crumb mixture.    Bake at 350 degrees for 15-20 minutes.

Serves 4.

KEY WORDS:  main dish, quick, lunch, easy
-----
A busy teacher's solution to a tight schedule.

              Susie's Sunflower Potatoes

4 potatoes, baked and cooled           2 c mild cheddar cheese, grated
1 pinch sea salt               2 c cashews
1 pinch cayenne                1 c sunflower seeds

Cut potatoes into 1 inch cubes and place in baking dish.  Sprinkle with salt
and pepper.  Cover with cheese and sprinkle nuts and seeds on top.  Bake at 350
degrees until cheese bubbles, about 10 minutes.  Then broil for 2 minutes.
Serves 4.

KEY WORDS:  easy, hi-pro, kids, vegetarian, main dish, make ahead, lunch,
leftovers, casserole, menu-1
-----
Old world delight.

                Nona's Baklava

1 c butter (salted)           1 pound each walnuts and almonds,
1 c honey                   chopped fine, not ground
1/2 c sweet butter, melted       1 tsp nutmeg
1 box fillo dough

Heat regular (salted) butter with honey until mixture bubbles.    Set aside about
1/8 of it.  In a bowl, combine nuts and nutmeg.  Pour remaining 7/8 of honey
syrup over nut mix to moisten.

Lay fillo dough on cutting board lengthwise.  Brush one layer at a time with
melted sweet butter (unsalted) until you have 3 layers.  Line up a 1/4-inch
wide strip of nut mix along edge of dough about 1/4-inch thick.  Pick up that
edge and roll dough into a cylinder with nut mix in the center.  Cut each
cylinder into 8 pieces and place in 9 x 13-inch baking dish.  Repeat until all
nut mix and fillo dough are used.

Bake at 350 degrees until golden brown, about 10 to 20 minutes.  Warm leftover
syrup and spoon on top.  Let cool before serving.

If you cannot locate fillo dough, use our pie crust recipe, roll dough very
thin, and use only one layer of dough instead of three.

Makes 1 batch.

KEY WORDS:  gift, sinfully rich, entertain, holiday, dessert, ethnic, baked
goods, cookies, menu-2
-----
Just the way Dave's little Mexican Grandma Granados made them.

                 Dave's Beans

6 c pinto beans, or garbanzos,         1/2 c soy sauce
      lentils, split pea or         2 vegetable bouillon cubes
      other legumes             5 cloves garlic, diced
lots of water                 2 c cheddar cheese, grated
3 onions, diced              8 tortillas

Wash pinto beans in colander.  Put in bowl.  Cover with water to allow 3" of
water above beans.  Let sit overnight.    Next morning wash again.  DO NOT COOK
BEANS IN SOAKING WATER.  Place beans in pot.  Cover with water to allow 3"
above beans.  Add onions, soy sauce, vegetable bouillon cubes and garlic.
Bring to boil for 5 minutes, reduce heat and let simmer 6 hours.  Check
periodically to see that there is enough water covering beans, add more when
necessary.

Ladle into bowls, sprinkle with cheese, and serve with freshly steamed
tortillas.

Use leftovers for Layered Bean Dip.

Serves 8.

KEY WORDS:  make ahead, easy, main dish, vegetarian, hi pro, freezes well,
ethnic
-----
So much better than store-bought.

                  Cracked Wheat Bread

1/2 c warm water           1 c milk or buttermilk
3 T molasses               3 T butter
1/2 c yeast (really!)           4 c whole wheat flour
1 c water               1 tsp salt
1/2 c honey               1 c cracked wheat

Combine warm water and molasses.  Add yeast.  Stir 100 times to start yeast
action.  Mix remaining water, honey, milk and butter; heat to body temperature.
Add to yeast mix and let stand 10 minutes.  Stir together flour, salt and
cracked wheat and add to yeast mixture.

Turn onto floured work surface and knead until hands are clean, or until you're
perspiring, at least 20 minutes.  (We get the whole family to help.) Place
dough in lightly oiled bowl.  Cover with a towel and let rise in warm place for
about one hour, until double in size.  Punch down and knead again for 5
minutes.  Divide dough and place in oiled loaf pans.  Bake at 350 degrees for
30-45 minutes or until bread makes a thud sound when thumped with finger.   Let
cool before slicing.

After you make this you've earned a rest.  Serve it with a simple green salad
and cheese.

Makes 3 loaves.

KEY WORDS: baked goods, bread, breakfast, brunch, lunch
-----
For a quick trip to San Francisco.

                Crab Broccoli Casserole

1 bunch broccoli            1/4 c chili sauce (green chili salsa)
2 T butter                1 c cheddar cheese grated
1/2 lb crab meat            1 small onion diced
1 c sour cream                1 dash sea salt
1 T grated lemon peel            1 dash cayenne
2 T lemon juice

Saute broccoli in butter until tender; cut into small pieces.  Mix broccoli
with crab meat.  Add remaining ingredients and stir.  Put into small oiled
baking dish.  Bake uncovered at 350 degrees for 20 minutes, or until cheese is
melted and top browned.

Serves 4.

KEY WORDS:  hi-pro, main dish, easy, quick, casserole, make ahead, entertain,
spicy
-----
A foolproof way to get the family to eat squash:  it's disguised as crust.

                Zucchini Pizza

1 1/2 lb zucchini or Italian        1 lb ground beef
    squash, shredded        1 onion, chopped
2 eggs, beaten                1 can (8 oz) tomato sauce
1 c mozzarella cheese, grated        2 tsp oregano
1 c cheddar cheese, grated        1 green pepper, sliced
1/2 tsp salt                1/4 lb mushrooms, sliced
1 clove garlic, minced            1/3 c Parmesan cheese, grated

Squeeze moisture out of zucchini.  Mix with beaten eggs and half of the
mozzarella and cheddar cheese.    Press onto oiled cookie sheet.    Bake at 400
degrees 10 minutes.

Meanwhile, sprinkle salt and garlic in frying pan.  Add beef.  Cook until
crumbly.  Add onion.  Discard fat.  (Vegetarians may omit meat.) Stir in tomato
sauce and oregano.  Spoon mixture onto zucchini crust.    Arrange peppers and
mushrooms on top.  Sprinkle with remaining mozzarella, cheddar and Parmesan
cheese.  Bake at 350 degrees for 30 minutes or until cheese bubbles.

Serves 6.

KEY WORDS:  hi-pro, main dish, kids, lunch, make ahead, vegetarian
-----
Your friends are sure to ask for this recipe.

                Spinach Stuffed Shells

1 pkg (12 oz) jumbo shells           1 lb ground beef
2 bunches spinach, steamed,           1 jar (29 oz) spaghetti sauce
      chopped and cooled           1 c sliced mushrooms
1 carton (15 oz) ricotta cheese        1 1/2 tsp Italian seasoning
1 lb mozzarella cheese, grated           1 c Parmesan cheese, grated
1 tsp salt
1 dash cayenne or pepper

About 1 1/2 hours before you want to serve, boil and drain shells.  In bowl
combine cooled spinach, ricotta cheese, mozzarella cheese, salt and pepper.
Stuff each shell with this mixture and arrange in a baking dish.  If very large
shells are unavailable, stir shells into mixture and pour into baking dish.
In frying pan, brown ground beef and pour off fat.  (Vegetarians may omit
meat.) Add spaghetti sauce, mushrooms and Italian seasoning.  Simmer 10
minutes.  Pour meat sauce over shells.    Bake at 350 degrees for 25 minutes.
Sprinkle with Parmesan cheese and bake 5 minutes longer.  Serve with green
salad.

Serves 6.

KEY WORDS:  main dish, make ahead, casserole, entertain, potluck, lunch, hi-
pro, freezes well, vegetarian
-----
Visit Mexico without the expense of a plane ticket.

                Chili Rellenos

8 green chilies, fresh OR              4 egg yolks
2 cans (4 oz. each) green chilies          1/4 c flour
1 lb jack cheese, cubed               1 dash sea salt
4 egg whites                      1/2 c oil (approx.)

Prepare fresh chilies by baking at 475 degrees for 8-10 minutes.  Skins blacken
slightly.  Remove from oven and wrap in damp towel.  Cut chilies in half,
remove seeds.  If you are using canned chilies, they only need to be drained
and their seeds discarded.

Carefully wrap each chili around a cheese cube enclosing the cheese completely.
Skewer with toothpicks.

For the batter, first beat egg whites until firm peaks form.  Next beat egg
yolks 2-3 minutes.  Add flour and salt to yolks with rubber spatula.  Fold in
egg whites.

Heat oil in frying pan, oil should be 2-3 inches deep.    Dip chilies in batter.
Cook until they puff and turn golden brown.  Drain on paper towels and serve.

Serves 4.

KEY WORDS:  vegetarian, main dish, easy, quick, ethnic, spicy
-----
Four generations have loved Grandma Nonnie's holiday dessert.

                  Pumpkin Pie

1 envelope unflavored gelatin          1/2 c condensed milk or cream
1/4 c cold water              1/2 tsp salt
2 tsp molasses                  1/2 tsp cinnamon
3 eggs, separated              1/2 tsp ginger
1 c sugar                  1/2 tsp nutmeg
1 1/4 c pumpkin, pureed

Dissolve gelatin and molasses in water.  Set aside.  In a sauce pan, combine
lightly beaten egg yolks with half of the sugar.  Stir in pumpkin, milk, salt
and spices.  Cook until thick.    Add gelatin mixture and stir.  Let cool.

When mixture begins to thicken, fold in remaining sugar and beaten egg whites.
Pour into a baked pie crust.  Chill 2 to 3 hours before serving.

Serves 6.

KEY WORDS:  holiday, entertain, dessert, baked goods, menu-1
-----
Zucchini is the hidden ingredient that makes this bread so moist.

               Pineapple-Zucchini Bread

3 eggs                          2 tsp baking soda
1 c safflower oil                  1 tsp salt
2 c brown sugar                   1/2 tsp baking powder
2 tsp vanilla                      1 1/2 tsp cinnamon
2 c zucchini, coarsely shredded           3/4 tsp nutmeg
1 1/2 c crushed pineapple              1 c raisins
3 c unbleached flour

With an electric mixer, beat eggs.  Add safflower oil, sugar and vanilla;
continue beating mixture until foamy.  With a spoon, stir in zucchini and
pineapple.

Combine flour, soda, salt, baking powder, cinnamon and nutmeg.    Add to zucchini
mixture. Stir until well-blended.  Add raisins.

Pour into oiled 9 x 5-inch loaf pans.  Bake at 350 degrees for 1 hour.    Cool at
least 10 minutes before slicing.

Makes 2 loaves.

KEY WORDS:  dessert, snack, gift, kids, entertain, bread, baked goods, brunch,
freezes well, potluck
-----
Great for parties.

                   Layered Bean Dip

1/4 c sour cream          1/2 c cheddar cheese, grated
1/4 c mayonnaise          1/2 c jack cheese, grated
1/2 pkg taco seasoning          4 green onions or scallions, chopped
1 can (10.5 oz) bean dip      1 can (4.5 oz) chopped ripe olives
    or refried beans      3 tomatoes, diced
2 medium avocados, mashed      2 bags tortilla chips

Mix together sour cream, mayonnaise and taco seasoning. Set aside.  Use a 9" or
10" pie pan or disposable aluminum pizza pan.  Spread a layer of bean dip or
refried beans on bottom of pan.  Spread avocados over beans in an even layer.
Spread sour cream mixture on top.  Sprinkle on grated cheddar and grated jack
cheese, followed by a layer of olives and a layer of tomatoes.

Refrigerate at least 1 hour before serving.  Serve with bowls of tortilla
chips.

Serves 8.

KEY WORDS:  entertain, snack, appetizer, potluck, make ahead, menu-3
-----
This is one of Jeanette's favorite side dishes with the holiday turkey.

                 Candied Yams

1 can yams OR             1/4 cup butter
4 fresh yams             1/2 bag miniature marshmallows (opt.)
1/2 cup orange juice         1 orange, sliced
1/4 cup brown sugar

Drain yams and discard liquid.    Arrange in baking dish.  Pour orange juice over
yams.  Sprinkle liberally with brown sugar.  Dot with butter.  Sprinkle with
marshmallows, if desired.  Place orange slices on top.

Bake for 30 minutes at 350 degrees or in any oven temperature (i.e., right
along with the turkey) until marshmallows melt and liquid is bubbly.

Serves 6.

KEY WORDS:  holiday, entertain, easy, kids, menu-1
-----
This is REALLY rich and REALLY chocolate.  If you believe as we do that nothing
can be too chocolatey, you'll adore it.

                 Double Fudge Brownies

1 c sifted flour              1 t vanilla
2 c sugar                  3 eggs
1 pinch salt (opt.)              3 T sour cream or plain yogurt (opt.)
1 c butter                  1 bag (12 oz) chocolate chips
3 sq unsweetened chocolate

Preheat oven to 350 degrees.  Mix flour, sugar and salt together; set aside.
Melt butter with unsweetened chocolate.  Add to flour mixture and stir.  Beat
eggs until foamy.  Stir eggs, vanilla, sour cream and chocolate chips into
batter.

Pour into oiled 9 x 13-inch baking dish.  Bake for 30 minutes.    Time carefully
as toothpick test is unreliable.  Cut into 1 1/2-inch squares.    ENJOY!!

Makes 48 brownies.

KEY WORDS:  sinfully rich, baked goods, cookies, gift, entertain, holiday,
dessert
-----
This recipe will serve 2 hungry teenage boys or 5 adults.

                   Mandarin Chicken

20 chicken wings          1 c sugar
1/8 tsp garlic salt          3/4 c vinegar
1 1/2 c cornstarch          1/4 c water
3 eggs                  1/8 c soy sauce
6 T water              1/2 c catsup
cooking oil              1/2 c slivered almonds, walnuts, or
                      grated sesame

Cut wings at first joint and discard the tips.    Wash and dry on paper towel and
sprinkle lightly with garlic salt.

Mix cornstarch, eggs and water, stirring to form a smooth batter.  Dip wings in
batter and deep fry in oil.  Let sit while making the sauce.

Sweet and Sour Sauce:  select a pan in which all wings can be coated evenly,
such as a large electric fry pan.  Combine sugar, vinegar, water, soy sauce,
catsup and bring to a boil, stirring occasionally.  As sauce begins to thicken,
add wings and cook on medium heat.  Turn wings carefully to coat thoroughly
with sauce.

Garnish with nuts if desired.  Grated sesame adds a good flavor.

When scaling this recipe down for 15 wings, make the full sauce recipe and only
scale the batter part.

Serves 5.

KEY WORDS:  main dish, entertain, kids, ethnic, menu-5
-----
Tender and flavorful meat in an all-in-one main dish that's fast and easy to
prepare.

                  Foil-wrapped Steak

1 1/2 lbs chuck or round steak (chuck roast or brisket also works well)
1 package onion soup mix        3 medium potatoes
3 medium carrots            2 T butter

Tear off enough foil to completely cover meat and vegetables.  Place meat in
center of foil on cookie sheet.  Spread onion soup mix on top.    Place chunks of
pared carrots and potatoes on meat.  Dot with butter.  Seal foil around entire
thing to hold in meat juices.  Bake at 350 degrees for 1 to 1 1/2 hours until
vegetables are soft.

The meat juices may be used to make a delicious gravy.

Serves 4.

KEY WORDS: main dish, easy, hi-pro, quick
-----
Quick, easy and inexpensive; ingredient quantities may be tailored to fit your
leftovers and your taste.

                  Fried Rice

1/2 c cooked chicken (or ham, pork, turkey, seafood, rattlesnake, wieners)
2 T butter             2 green onions, finely chopped (opt.)
2 eggs, beaten             1/2 c fresh or cooked peas or leftover
2 c cooked rice             vegetables (opt.)
1/4 c soy sauce
Cut meat into very small pieces.

Melt butter in frying pan or wok.  Add beaten eggs and stir to keep cooked egg
pieces small.  Stir in rice and meat, mixing thoroughly.  Add soy sauce and
stir until color of rice is fairly uniform.  Add vegetables and continue to
cook until heated through.

Meat and vegetables are optional.  You may add several kinds or leave out all
together.

Serves 4.

KEY WORDS: main dish, quick, easy, leftovers, vegetarian, ethnic
-----
For a quick, delicious main dish that's sure to please.

                  Sweet and Sour Pork

1 1/2 lb pork steak OR
1 lb cooked ham
1 T oil (opt.)
1 can (20 oz) pineapple chunks packed in its own juice
1 c liquid - pineapple juice plus water
1 pkg brown gravy mix
3 T vinegar
1/4 tsp minced ginger
1 green pepper, chopped (opt.)

If you are using pork steak, freeze it just until firm and then slice it into
very thin strips.  For ham, cut into long strips about 3/8-inch on a side.

Brown meat in frying pan or wok, use oil if necessary.    Drain pineapple juice
from canned pineapple into a measuring cup and add water if necessary to get
correct amount of liquid.  Add this to fry pan or wok.    Stir in brown gravy
mix, vinegar and ginger.  Add pineapple and green pepper.  Simmer about 10
minutes, just until liquid begins to thicken.  Serve over rice.

Serves 4.

KEY WORDS:  main dish, quick, leftovers, easy
-----
Prepare ahead to eat after your martial arts class.

                  Korean Beef

1 flank steak (have butcher tenderize twice)
1/3 c soy sauce             1/3 c flour
1/3 c sugar                3 green onions, finely chopped
1/4 tsp grated ginger            2 eggs
1 dash salt, pepper, garlic        vegetable oil

Slice meat diagonally into 3 or 4 pieces.  Combine soy sauce, sugar, ginger,
salt, pepper and garlic.  Marinate steak pieces in this for at least 20
minutes.  Pat both sides of each piece in flour.  Add onions to beaten eggs and
dip floured meat pieces into this mixture.  Fry in about 1 1/2 inches of
vegetable oil.    Slice diagonally into 1/2-inch strips and top with chopped
green onions if desired.  May be served hot immediately or refrigerated and
served cold later.

Serves 4.

KEY WORDS:  main dish, make ahead, potluck, ethnic
-----
Great with chicken or ribs, indoors or out.

                  Barbecued Spareribs

8 country-style spareribs        2 dashes Tobasco sauce
1/2 tsp salt                1 1/2 c water
1 c catsup                1 lemon, thinly sliced
1/3 c Worcestershire sauce        1 onion, thinly sliced
1/2 tsp chili powder

Salt ribs and place in shallow roasting pan, meaty side up.  Roast at 450
degrees for 30 minutes.

Meanwhile, in a sauce pan combine catsup, Worcestershire sauce, chili, Tabasco
sauce and water.  Bring to a boil and cook for about 3 minutes.

Drain off excess fat from meat.  Top each piece with lemon and onion slices
Pour sauce over ribs and return to oven.  Cook at 350 degrees until ribs are
well done, about 1 hour.  Baste with sauce about every 15 minutes.  Thin sauce
with water if it gets too thick.

For chicken, total baking time is 1 hour at 350 degrees.  For barbecue, brush
sauce on ribs every 15 minutes after turning.

Serves 4.

KEY WORDS:  main dish, kids, entertain, outdoor, spicy, menu-3
-----
This is known as "Daddy Food" at our house.  It's a favorite with the kids and
gives Mom a night off.

                Worcester Hash

1 lb lean ground beef                1 cup frozen or leftover vegetables
2 cups pasta                       such as peas, corn, peas &
3 T Worcestershire sauce               carrots, mixed vegetables
chili powder to taste                   (opt.)
1/2 cup jack cheese, grated

Brown ground beef in skillet; drain.  Meanwhile cook pasta in boiling, unsalted
water until tender; drain.  Add Worcestershire sauce to meat in skillet; stir
until mixed.  Mix in chili powder to taste.  Add pasta and cheese; stir.  Add
vegetables and heat through.

Serves 4.

KEY WORDS:  main dish, quick, easy, leftovers, kids
-----
This is Miri's special contribution to all our church potlucks - and it ALWAYS
goes first.

                 Chinese Chicken Salad

2 chicken breasts (or whole chicken), cooked        Dressing:
1/6 pkg maifun (rice sticks) or              2 T sugar
1 can chow mein noodles                  1 tsp salt & pepper
1 head lettuce, shredded                 3 T vinegar
4 green onions or scallions, finely chopped         1/4 c vegetable oil
1/2 T white sesame seeds                 with juice of
1 cucumber, finely sliced                 1 lemon
chopped peanuts or sliced almonds (opt)          1 tsp grated ginger

Shred chicken.    Combine with rice sticks (or noodles), lettuce, green onions,
sesame seeds, cucumber and nuts.  Mix together dressing ingredients and toss
with salad.  Serve immediately.  For potluck, take salad and dressing in
separate containers and toss together just before serving.

Serves 4.

KEY WORDS:  salad, potluck, ethnic, entertain, kids, main dish, lunch,
leftovers
-----
Stuffing the bird with satisfaction.

              Apple Onion Turkey Stuffing

5 T butter            2 T lemon juice
1 c onion, diced        1/4 tsp nutmeg
2 c bread, crumbs        1/4 tsp allspice
2 pippin apples, chopped    1 c almonds, chopped
1 c white wine

In frying pan, melt butter and saute onions until they are clear.  In a bowl,
combine the bread crumbs with the onion mix.  Add apples and wine.  Return to
pan and cook 5 minutes longer.    Add the remaining ingredients.    Stuff into
turkey neck and body cavities.

Makes 1 batch.

KEY WORDS:  easy, entertain, holiday, menu-1
-----
Tasty, tangy departure from lettuce salad.

           Spinach & Mandarin Orange Salad with Mint Dressing

1 bunch spinach, washed and torn    1/2 c almonds, slivered and toasted
1 can (12 oz) mandarin oranges OR    6 fresh mandarin oranges
    Dressing:
1 c salad oil                1 clove garlic, crushed
1/2 c cider vinegar            1 tsp honey
1 c fresh mint, diced fine

Toss spinach, oranges and almonds together.  If desired iceberg lettuce can be
added.    Chill 1 hour.

Place dressing ingredients in a jar with a lid and shake.  Just before serving,
pour over salad and toss.

Serves 4.

KEY WORDS:  easy, quick, lunch, salad
-----
Refreshing pick-me-up from the California coast.

                   Smoothie

1/2 c chopped strawberries        1/2 c cubed ice
1/2 c orange juice            1/4 tsp honey

Combine all the ingredients in blender, serve immediately.

Serves 1

KEY WORDS:  outdoor, easy, quick, lunch, kids, beverage, snack, menu-4
-----
If you don't tell them it's eggplant, they'll never know.

                Eggplant Salad

1 eggplant, large            4 T cilantro, chopped fine
1 lemon, juiced             2 T mayonnaise
1 tomato, diced             3 T olive oil
3 cloves garlic, pressed

Cut eggplant in half lengthwise.  Place in baking dish, cut sides down.  Bake
at 350 degrees until soft, about 1 hour.  Scoop out insides of eggplant into a
large bowl.  Mash and cut or process until eggplant is in fine pieces.    Add all
other ingredients and mix.  Chill 1 hour before serving.  Serve on crackers,
pocket bread or by itself.

Serves 4

KEY WORDS:  lunch, salad, entertain, menu-2
-----
For this butter-basted bird, the secret is the slow cooking.

                 Baked Turkey

1 turkey, any weight          1 tsp allspice
1/2 c butter, in slices       1 tsp vegetable salt (seasoning salt)
1/2 c oil
4 cloves garlic pressed

Preheat oven to 400 degrees.  Place turkey in roasting pan.  Lift skin above
body cavity and insert butter slices.  Rub oil all over skin on body of bird.
Sprinkle with seasonings.  Cover the top of the turkey with aluminum foil.
Wrap the overlapping foil around the top of the roasting pan.  Cover with lid
also, if available.  Reduce heat to 350 degrees and figure amount of cooking
time at 20 minutes per pound.  Remove foil during last 20 minutes of cooking to
allow skin to brown.

Makes 1 turkey.

KEY WORDS:  easy, main dish, holiday, kids, entertain, menu-1
-----
Great for a group.

                Vegies and Dip

       Vegetables:                     Dip:
3 cucumbers, cut in sticks              1 c buttermilk
1/4 pound mushrooms, whole              1 c mayonnaise
1/2 bunch celery, cut in sticks           1 pkg dressing mix
1/2 bunch carrots, cut in sticks             (e.g. Hidden Valley Ranch)
1/2 lb cherry tomatoes, whole
1/2 head cauliflower, broken into flowerettes
2 green peppers, cut in sticks
3 zucchini, cut in sticks
1/2 bunch green onions (scallions), trimmed

Arrange the vegetables on a tray.  Chill 1 hour before serving.  Combine dip
ingredients and place in serving bowl.    Ready to serve.

For a low calorie dip, substitute lo-fat creamed cottage cheese for the
mayonnaise.

Serves 12 or more.

KEY WORDS:  easy, outdoor, entertain, snack, salad, menu-1
-----
A specialty of the house at the Discovery Inn.

                Crescent Rolls

1 T butter                1 T yeast
2 T honey                1/8 c warm water
1/2 tsp salt                2 c whole wheat flour
1/4 c hot water             1 c whole wheat pastry flour
3/4 c milk

Dissolve butter, honey and salt in hot water over low heat.  Add milk.    Heat
until lukewarm.  Dissolve yeast in lukewarm water.  Add to honey/milk mixture.
Combine two flours.  Stir enough flour into liquid to make dough thick enough
to knead.  Knead until smooth and elastic adding flour as needed.  Cover and
put in warm place to rise; let rise until double.  Divide dough in half and
roll out.  Cut into wedges triangular in shape.  Roll up, beginning at base of
triangle.  Curve ends slightly toward one another to form crescent shape.
Allow to rise again until doubled in size.  Bake on cookie sheet at 400 degrees
for 14 minutes, until golden brown.

Makes 16 rolls.

KEY WORDS: baked goods, bread, brunch, entertain, holiday, menu-1
-----
An impressive party favorite.

                 Cheese Twists

1 batch crescent roll dough (each batch makes 16 rolls)
grated Parmesan cheese
1/4 c cheddar cheese, shredded
2 T butter, melted

Roll out crescent roll dough.  Cut into rectangles, half as many as number of
rolls it would make (e.g. cut 8 rectangles if enough dough to make 16 rolls).
On half of rectangles, brush surface with melted butter.  Sprinkle with cheddar
cheese and Parmesan cheese.  Cover with remaining rectangles of dough.    Cut
each rectangle into ten 1/2-inch strips.  Twist each strip 4 or 5 times.  Place
on cookie sheet and bake at 375 degrees for 12 minutes until brown.

Makes 40 sticks

KEY WORDS: entertain, appetizer, baked goods, snack, bread, holiday
-----
-----
For the after-school crowd.

                Oatmeal Cookies

1 c butter                3 c rolled oats
1/4 c honey                1 3/4 c whole wheat pastry flour
1/4 c pure maple syrup            1/4 tsp nutmeg
2 eggs                    1/2 c walnuts (optional)
1/2 c milk                1/2 c raisins (optional)
1 T molasses                1/2 c carob chips (optional)

Cream together butter, honey, syrup, eggs, milk and molasses.  Combine dry
ingredients; stir into wet.  Form dough into cookies and space on oiled cookie
sheets.  Bake at 350 degrees for 7-10 minutes.    Tops will be brown when done.

Makes 36

KEY WORDS:  bake sale, potluck, baked goods, cookies, kids, freezes well,
stores well, make ahead
-----
Welcome anytime, a healthy snack that's tasty too.

                  Wheat Germ Squares

1/4 c butter                1 c wheat germ
1/4 c molasses                1/2 c powdered dry milk
3/4 c honey                1/2 tsp baking powder
2 eggs                    1 pinch salt
2 T vanilla                1/2 c chopped nuts

Melt butter, molasses and honey together.  Remove from heat.  Add eggs and
vanilla.  Stir in the remaining ingredients until just moistened.  Spread mix
in oiled 8-inch square pan, and bake at 350 degrees, 25-30 minutes.  Cool and
cut into 2-inch squares.

Makes 16

KEY WORDS:  hi-pro, snack, baked goods, cookies, easy, bake sale, potluck,
kids, make ahead, stores well
-----
A treat from "deep in the heart of Texas."

                   Pecan Pie

3 eggs                        1 T vanilla
1/4 c honey                    1/4 c butter, melted
1/2 c pure maple syrup                2 c whole pecans
2 T molasses                    1/4 tsp nutmeg
1 pinch salt                    1 whole wheat pie crust bottom

Beat eggs.  Stir in honey, maple syrup, molasses, salt, vanilla and butter.
Place pecans in 9-inch unbaked pie shell in layers, and sprinkle nutmeg on top.
Pour liquid mixture over nuts.    Bake at 350 degrees for 30-45 minutes.    Nuts
will rise to top and form crusty layer.

Serves 8

KEY WORDS:  easy, baked goods, brunch, entertain, pie, holiday, gift, dessert,
make ahead
-----
A great basic pie crust for all kinds of fillings.

             Whole Wheat Double Pie Crust

3/4 c whole wheat pastry flour            1/2 c butter
3/4 c unbleached white flour            1/4 c apple juice

Using knives, cut together flour and butter until butter is small marble-sized.
Make a well, and quickly pour and cut in the juice.

Move the dough to a floured surface and gently knead together for two minutes.
Separate into two balls for the top and bottom crusts.    Roll out with floured
rolling pin.  Place one on bottom and sides of 8 or 9-inch pie plate.  Add pie
filling and cover with top dough.  Seal edges and prick top crust with fork so
pie can breathe while cooking.

Bake at 350 degrees, 35-60 minutes, depending on filling.  Top crust will be
browned and possibly bubbling at the fork holes when finished.

Use one-half of this recipe for a one-crust pie.

Makes 1 double pie crust

KEY WORDS:  baked goods, pie, freezes well, make ahead
-----
Penny brought this recipe back from her stay in Holland.

             European Sour Cream Apple Pie

CRUST:                        FILLING:
2/3 c butter                    2 lbs green apples
1/4 c pure maple syrup
1/2 c cream cheese                TOPPING:
1 egg                        1/2 c sour cream
1 T orange rind                 1/4 c pure maple syrup
1 tsp vanilla                    2 T lemon juice
2 1/4 c unbleached flour            1/4 t nutmeg
1/2 tsp baking powder

For the crust, blend together butter, maple syrup, cream cheese, egg, orange
rind and vanilla.  Add flour and baking powder.  Roll out crust on a floured
surface with a floured rolling pin.  This dough is soft.  Roll to 1/3-inch
thickness.  Fit or pat the dough into 7-inch pie plate.

Cut apples into 1/8-inch slices and arrange in a circular pattern on dough in
pie plate.  Refrigerate 1/2 hour.

Combine sour cream, maple syrup and lemon juice.  Spoon over chilled apples.
Sprinkle nutmeg on top.  Bake at 350 degrees for 30 minutes.

Serves 6

KEY WORDS:  easy, baked goods, entertain, pie, dessert
-----
Dave's childhood favorite...a classic.

                  Lemon Meringue Pie

FILLING:                    1 pie crust bottom
5 T cornstarch
1 c sugar                    MERINGUE:
2 lemon rinds, grated                3 egg whites
1/2 c lemon juice                6 T sugar
1 T butter
3 egg yolks, well beaten
1 1/2 c boiling water

Combine cornstarch and sugar in top of double boiler.  Add grated lemon rind,
lemon juice, butter and beaten egg yolks; mix well.  Slowly add the boiling
water.    Cook on top of double boiler over hot water until thick.  Let cool.
Bake a 9-inch empty pie shell 10 minutes at 350 degrees.  Let cool.

Pour cooled lemon mixture into cooled pie crust.

To make meringue, beat the egg whites until almost stiff.  Add sugar a
tablespoonful at a time while continuing to beat until stiff.  Spread meringue
on top of pie.

Bake in slow oven at 300 degrees for 30 minutes.  Tips of meringue will brown.

Serves 6

KEY WORDS:  baked goods, entertain, kids, pie, dessert, holiday
-----
Mmmmmm, mmmm.

                   Strawberry Jewels

1 c butter                      1 c whole wheat pastry flour
2 pkgs (3 oz each) cream cheese, softened     1 c rolled oats
2 t vanilla                      1 jar strawberry preserves or jam

Cream together butter and cream cheese.  Blend in vanilla.  Add flour and stir
in oats.  Chill dough overnight.

Roll out dough on lightly floured board to 1/4-inch thickness.    Cut with 2-inch
round cutter.  Place on ungreased cookie sheets.  Make an indentation on each
cookie in its center with your thumb.  Fill indentation on each cookie with a
teaspoon of strawberry preserves.

Bake at 350 degrees about 20 minutes or until golden brown.

Makes 36

KEY WORDS:  bake sale, potluck, baked goods, cookies, kids, make ahead
-----
A lovely dessert for brunch, lunch or dinner, for family or company.

                  Apple Crisp

4 c sliced apples                1/2 c honey
2 T lemon juice                 3/4 c whole wheat flour
1/4 c water                    1/4 c butter
1/4 tsp nutmeg

Spread apples in a 9 x 7-inch baking dish.  Combine lemon juice and water, and
pour over apples.  Sprinkle nutmeg on top.  In a bowl, cut together honey,
flour and butter.  Spread over top of apples.  Bake uncovered at 350 degrees
for 30 minutes.  Serve warm.

Serves 4

KEY WORDS:  easy, baked goods, dessert, snack, brunch, kids
-----
For those who want a birthday treat that's not too sweet, try this as a
birthday cake.

                  Emily's Carrot Cake

2 c whole wheat pastry flour            1 c sunflower oil
2 tsp baking powder                4 eggs
1 1/2 tsp soda                    2 c grated carrots
2 tsp nutmeg                    1/2 c diced pineapple
1 pinch salt                    1 T vanilla
1/2 c maple syrup                1 c nuts chopped
1/2 c honey                    1 1/4 c Cream Cheese Frosting

Combine dry ingredients; set aside.  Combine  syrup, honey, oil, eggs, carrots,
pineapple, vanilla and nuts.  In three additions, add dry ingredients to carrot
mixture, mixing after each.  Pour into 5 x 9-inch loaf pans or a 9 x 13-inch
baking dish.  Bake at 350 degrees for 35-40 minutes.

Let cool and frost with Cream Cheese Frosting.

Makes 3 loaf cakes

KEY WORDS:  baked goods, entertain, cake, dessert, potluck, make ahead
-----
A delicious, rich frosting for all kinds of cakes.

                 Cream Cheese Frosting

1/2 c butter                     1 tsp vanilla
1 package (8 oz) cream cheese             1 tsp maple syrup (more to taste)

Cream together all ingredients.  Chill one hour.  Spread on cooled cake.

Makes 1 1/4 cups of frosting

KEY WORDS:  easy, frosting
-----
"Moist and dense" describes this cake.

                  Pound Cake

1 c butter                    1 T vanilla
1/4 c honey                    1 T lemon juice
1/2 c pure maple syrup                1 c milk
2 T molasses                    3 c whole wheat pastry flour
4 eggs                        1 tsp baking powder

Cream together butter, honey, maple syrup, molasses and eggs.  Add vanilla,
lemon juice and milk.  Beat in flour and baking powder.  Pour into 5 x 9-inch
loaf pans.  Bake at 350 degrees for 25-35 minutes.

Makes 2 loaf cakes

KEY WORDS:  easy, baked goods, brunch, entertain, cake, dessert, make ahead,
freezes well
-----
A taste of the Wisconsin sugar bush.

                   Maple Nut Cookies

1 c maple syrup                 3 eggs
1 T molasses                    3 c whole wheat pastry flour
1 c butter                    1 c walnuts

Cream together maple syrup, molasses, butter and eggs.    Stir in flour and
walnuts by hand.  Drop by teaspoonsful onto unoiled cookie sheets.  Bake at 350
degrees for 7-10 minutes.  Cookies will be golden brown when done.

Makes 36 cookies

KEY WORDS:  easy, bake sale, potluck, baked goods, kids, make ahead, cookies,
stores well, snack, freezes well
-----
Perfect after that hard day.

                Rum Almond Cake

CAKE:                        FROSTING:
1 c carob chips                 1/2 c carob chips
1 c butter                    2 T rum
1/2 c rum                    5 T butter
1/2 c honey                    1/2 c sliced almonds
2 T maple syrup
1 T molasses
3 eggs
1/3 c chopped almonds
2 c whole wheat pastry flour
2 tsp baking powder

Prepare cake batter by melting half the carob chips with the butter.  Cream the
melted mixture together with remaining chips, rum, butter, honey, maple syrup,
molasses and eggs.  Stir in almonds and flour.    Beat in baking powder until
well-mixed.  Pour into an oiled 8-inch square cake pan.  Bake at 325 degrees
for 25 minutes.  Cool before frosting.

For the frosting, melt half the carob chips with half the butter.  Blend in
rum, remaining butter and remaining chips.  Spread immediately onto cooled
cake. The frosting will be a light brown with chips.  Garnish with sliced
almonds.

Serves 8

KEY WORDS:  baked goods, entertain, gift, sinfully rich, cake, frosting,
dessert
-----
California style.

                 Irish Coffee

2 ounces Kahlua or other coffee liqueur    4 c hot coffee, organically grown
2 ounces Irish Whiskey               1/4 c whipping cream, whipped

Pour one-half ounce coffee liqueur in each cup.  Add one-half ounce Irish
Whiskey to each cup.  Pour in steaming freshly-brewed hot coffee and stir.
Gently spoon two heaping tablespoonsful of whipped cream on top of each.  Serve
HOT.

Serves 4

KEY WORDS:  easy, entertain, sinfully rich, beverage, holiday
-----
Que buono!

                Amaretto Almond Cookies

1/2 c butter                    1/2 tsp grated lemon rind
2 T molasses                    1 t almond extract
2 eggs                        1/2 c Amaretto
1 c ground toasted almonds            2 c whole wheat pastry flour

Cream together butter and molasses.  Add eggs, ground almonds, lemon rind and
almond extract; mix well.  Stir in Amaretto alternately with flour.  Drop by
teaspoonsful onto unoiled cookie sheets.  Bake at 350 degrees for 12-15
minutes.  Cookies will be golden brown when done.

Makes 36 cookies

KEY WORDS:  baked goods, entertain, gift, kids, make ahead, freezes well,
holiday, cookies, stores well
-----
A warm weather refresher with something special.

                Peach Smoothie

2 c sliced peaches                1 T rum
3 T lemon juice                 1 c chopped ice

Place all ingredients in blender and whirl for about 20 seconds.  Serve
immediately.

Serves 2

KEY WORDS:  easy, entertain, sinfully rich, beverage, outdoor
-----
Guaranteed not to last long.

                  Pear Crisp

6 pears, sliced                 1/4 c butter
3 T lemon juice                 1 egg, beaten
3/4 c white unbleached flour            1/2 tsp vanilla
1 T honey                    1/4 c walnuts, broken

Place sliced pears in 8-inch square baking dish; sprinkle with lemon juice.  In
a bowl, cut together the flour, honey and butter.  Make a well in the flour
mixture, add the egg and vanilla, and mix until mixture is crumbly.  Sprinkle
the crumb mix over the pears.  Bake at 350 degrees for 30 minutes.  Serve warm
or cold.

Serves 9

KEY WORDS:  easy, baked goods, entertain, kids, snack, dessert, brunch
-----
For an elegant sundae.

                Brandied Walnut Peaches

1/4 c walnuts, chopped                2 peaches, diced
2 T honey                    2 T brandy
2 T apple juice                 1 pint honey vanilla ice cream
2 T butter

In a saucepan, combine walnuts, honey, apple juice, butter and peaches.  Stir
over low heat just until heated through; do NOT boil.  Remove from heat and add
brandy.  Spoon warm topping over individual servings of ice cream.

Serves 4

KEY WORDS:  easy, entertain, sinfully rich, dessert, topping
-----
Even the "show me" folk will agree this one is terrific.

                   Missouri Mudpies

BATTER:                     FILLING:
2 1/4 c sugar                    1 jar marshmallow fluff
1 c butter
4 eggs                        FROSTING:
1 c flour                    6 T butter, softened
1 3/4 c cocoa                    3 T milk
1/2 tsp salt                    2 T cocoa
1 tsp baking powder                1 2/3 c powdered sugar
2 tsp vanilla

Blend sugar, butter, eggs, flour, cocoa, salt, baking powder and vanilla.  Pour
into oiled 9 x 13-inch pan and bake at 325 degrees for 30 minutes.  Cover top
of cake with marshmallow fluff, and bake for 10 more minutes.  Allow cake to
cool.

To make the frosting, mix soft butter with milk.  Add cocoa and powdered sugar;
beat until smooth.  Frost cooled cake.    Cut into squares.

Makes 24 mudpies

KEY WORDS:  bake sale, potluck, sinfully rich, cake, frosting, dessert, kids,
baked goods, make ahead
-----
One of the specialties of the house at the Cambria Pines Lodge in Cambria,
California is this recipe given to us by the chef.  You may want to scale it
down to "family size".

                    Scones

18 c unbleached white flour            9 eggs
6 c sugar                    4 T vanilla
7 T baking powder                2 1/4 c milk
3 T salt                    1 1/2 c raisins, blueberries or
3 c butter                         boysenberries

In a very large bowl, combine all the ingredients, mixing thoroughly.  This is
a heavy dough.    Roll out to 1/2-inch thick.  Cut the dough with a 4-inch round
cutter.  Place scones on lightly oiled cookie sheet.

Bake at 350 degrees, 15-20 minutes.  Tops are a golden brown when done.  Serve
warm with real butter, Lemon Curd, or Mock Devonshire Cream.

Makes 120 scones

KEY WORDS:  baked goods, brunch, breakfast, entertain, English tea, make ahead
-----
A 24-carat treat.

                Chocolate Gems

1 c chocolate chips                1 c unbleached white flour
1 c dark brown sugar, packed            1 tsp baking powder
1/3 c sunflower oil                1/4 tsp salt
2 eggs                        1/2 c walnuts, chopped
1 1/2 tsp vanilla                powdered sugar

Melt chocolate.  Combine with sugar and oil.  Add the eggs one at a time,
beating well.  Stir in vanilla.  In a separate bowl, combine flour, baking
powder and salt.  Add to chocolate mixture, stirring until blended.  Add nuts.
Chill overnight.  Drop by teaspoonsful into bowl of powdered sugar, and roll
until balls are coated with powdered sugar.  Place on oiled cookie sheet.  Bake
at 350 degrees 10-12 minutes.  Cool on rack.

Makes 24 gems

KEY WORDS:  bake sale, potluck, baked goods, make ahead, sinfully rich,
cookies, kids, freezes well
-----
Even if you've had little success making other fruitcakes, this one is sure to
succeed.

                Peach Fruitcake

2 1/2 c whole wheat pastry flour    1 c chopped walnuts
1 1/4 c brown sugar, packed        1 1/2 c raisins
1 tsp baking soda            1 can (16 oz) peaches, drained, chopped
1 tsp cinnamon                1 can (14 oz) sweetened condensed milk
1/2 t ground cloves            1 can (10 oz) mincemeat
16 ounces mixed candied fruits        1/4 c apricot or peach brandy
8 ounces candied cherries

In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and
cloves.  Stir in candied fruits, nuts and raisins.  Add peaches, milk,
mincemeat and brandy; mix well.  Pour into oiled 5 x 9-inch loaf pans.    Bake at
300 degrees for 2 hours or until done.    Cool completely before removing from
pans.  Wrap in brandy-soaked cheesecloth; then wrap in aluminum foil.

Makes 2 fruitcakes

KEY WORDS:  baked goods, brunch, entertain, make ahead, gift, cake, stores well
-----
Your just dessert.

                  Grandma's Peach Pie

6 T butter, melted                1 graham cracker crust
1/3 c + 2 T butter                6 peaches, sliced
1 1/4 c sugar                    cinnamon

Mix the melted butter, butter and sugar.  Sprinkle half of the mixture in a 9-
inch unbaked graham crust.  Arrange sliced fresh peaches in the pie shell until
crust is well-filled.  Spread rest of sugar mixture on top of peaches.
Sprinkle with cinnamon.  Bake at 400 degrees until bubbly, about 20-30 minutes.

Serves 6

KEY WORDS:  easy, baked goods, brunch, entertain, pie, dessert
-----
No need to go out for a Hot Fudge Sundae any more.

                Hot Fudge Sauce

2/3 c unsweetened cocoa             1 c granulated sugar, superfine
6 T butter                          or regular
1/2 c boiling water                2 T corn syrup

In a saucepan, combine cocoa, butter and water.  Heat for 3 minutes over medium
heat, stirring constantly.  If using regular granulated sugar, blend it in a
blender for about 40 seconds to make it superfine.  Add sugar and corn syrup to
chocolate in saucepan.    Simmer only 3-4 minutes, until thick.  Serve over ice
cream.    It's even better reheated!

Serves 6

KEY WORDS:  easy, make ahead, sinfully rich, topping, stores well, quick,
entertain, kids, dessert
-----
If George Washington's mother had had this recipe, his father would have gotten
REALLY angry about that tree.

                Cherry Cream Cheese Pie

1 pkg (8 oz) cream cheese, softened        1 can (16 oz) red tart cherries,
1 1/3 c sweetened condensed milk        pitted, chilled
1/4 c lemon juice                2 T sugar
1 tsp vanilla                    2 tsp cornstarch
                        1 graham cracker crust, baked

Whip cream cheese.  Continue whipping while adding condensed milk; whip until
smooth.  Beat in lemon juice and vanilla.  Turn into 9-inch baked graham
cracker crust.    Chill.

Meanwhile, drain cherries and save the juice.  In a saucepan, combine cherry
juice, sugar and cornstarch.  Cook until clear.  Remove from heat and stir in
drained cherries.  Carefully spoon cherry mixture on top of chilled pie.
Chill one hour more before serving.

Serves 8

KEY WORDS:  easy, entertain, sinfully rich, pie, dessert, kids
-----
Add a little spice to your life.

             Roma's Applesauce Spice Cake

3/4 c boiling water              3/4 tsp each cinnamon, cloves, allspice
1 c raisins                  2 1/4 c applesauce
3/4 c butter                  3 1/4 c flour
2 1/4 c dark brown sugar          1 c walnuts
1 1/2 tsp salt                  2 T baking soda
3 eggs

Mix boiling water with raisins; set aside.  Cream together butter and brown
sugar.    Add salt, eggs and spices, mixing well.  Stir in applesauce, flour and
walnuts.  Add baking soda to the raisin mixture.  Combine spice mixture and
raisin mixture.  Pour into oiled 9-inch spring form pans, and bake at 350
degrees for 30-40 minutes until toothpick comes out clean.  If desired, frost
with a thin powdered sugar milk frosting.

Makes 2 cakes

KEY WORDS:  easy, cake, dessert, baked goods, brunch, make ahead, freezes well
-----
A light lemon lovely.

                   Lemon Angel Torte

6 egg yolks, beaten                  1/2 c cold water
3/4 c sugar                      6 egg whites
3/4 c lemon juice                  3/4 c sugar
1 1/2 t lemon peel, grated              1 large angel food cake
1 T unflavored gelatin

Make a custard by beating together beaten egg yolks, sugar, lemon juice and
peel.  Cook custard over hot (not boiling) water, until mixture coats a spoon.
Remove from heat.  Soften gelatin in water and add to custard.    Beat egg whites
until stiff, gradually adding sugar; gently fold into custard mixture.

Tear angel food cake into bite-sized pieces.  Place pieces in well-oiled 9 x
13-inch pan and pour custard over all.    Chill until firm.

Serves 6

KEY WORDS:  dessert, cake, make ahead
-----
Simply delicious.

                Pineapple Cake

1/2 c butter, softened                  2 tsp baking powder
1 1/2 c sugar                      1/2 t salt
1 t vanilla                      1/4 c pineapple juice
1 c crushed pineapple undrained           3 egg whites, stiffly beaten
2 1/2 c whole wheat pastry flour

Cream together butter and sugar.  Add vanilla and pineapple.  Sift together
flour, baking powder and salt.    Alternately add flour and pineapple juice to
the butter mixture.  Fold in egg whites.  Pour into lightly buttered 8-inch
round layer pans.  Bake at 350 degrees for 25-30 minutes.  Let cool slightly;
remove from pans and cool on wire rack.  Frost this double-layer cake with
Penuche Icing.

Serves 8

KEY WORDS:  cake, kids, entertain, dessert, baked goods, make ahead
-----
It isn't easy being green, unless you're an...

                  Avocado Pie

1 ripe avocado, mashed                 1 graham cracker crust, baked
1 package (8 oz) cream cheese             1 c crushed pecans
1 can (13 oz) sweetened condensed milk         1 c whipping cream, whipped (opt)
1/3 c lemon juice

Blend avocado, cream cheese, milk and lemon juice in blender until smooth.
Pour into baked 9-inch graham cracker crust.  Chill 1 hour before serving.  Top
with crushed pecans and whipped cream, if desired.

Serves 8

KEY WORDS:  easy, pie, entertain, dessert, make ahead
-----
Just like Santa's sack, this fruitcake is chock full of goodies.

                 Aunt Jean's Yule Cake

1 1/2 c shelled whole Brazil nuts         3/4 c unbleached flour
1 1/2 c walnut halves                 3/4 c sugar
1 package (8 oz) pitted dates             1/2 t baking powder
6 oz candied pineapple                 1/2 t salt
6 oz red cherries                 3 eggs
6 oz green cherries                 1 t vanilla
1/2 c raisins

Oil bottom of 5 x 10-inch loaf pan; line bottom with waxed paper, oil paper.
Stir together Brazil nuts, walnuts, dates, pineapple, cherries, and raisins.
Measure flour, sugar, baking powder and salt into a sifter.  Sift over fruits
and nuts; mix well.  In a separate bowl, beat eggs until light and fluffy; add
vanilla.  Blend into nut mixture.  Batter will be quite stiff.    Spoon mixture
into loaf pan.

Bake at 300 degrees for 1 3/4 hours.  Cool for ten minutes.  Loosen around
edges and turn onto cooling rack; remove wax paper.  Cool completely before
slicing.  Cake will store well in refrigerator.  For long storage, wrap in
cheesecloth that has been dipped in brandy.

Makes 1 cake

KEY WORDS:  cake, holiday, entertain, stores well, baked goods, make ahead,
gift
-----
An old world bakeshop treat.

                Chocolate Almond Thins

1 c butter                     1 3/4 c flour
1/2 c brown sugar, packed             1 c diced almonds roasted
1/2 c granulated sugar                 1 c semi-sweet chocolate pieces
1 egg yolk
1 1/2 t vanilla

Cream together butter and both sugars.    Beat in egg yolk and vanilla.  Stir in
flour and half of the almonds.    Spread in unoiled 9 x 13-inch baking pan.  Bake
at 350 degrees for 20 minutes.    Sprinkle hot crust with chocolate.  Sprinkle
with remaining almonds, pressing them lightly into melting chocolate.  Cut into
squares while still warm, but don't remove from pan until cool.

Makes 24 squares

KEY WORDS:  sinfully rich, candy, kids, baked goods, holiday, gift
-----
Heavenly.

               Angelic Raspberry Dessert

CRUST:                       TOPPING:
1 1/2 c graham cracker crumbs           1 pkg (10 oz) raspberries, frozen
2 T sugar                   1/2 c water
1/4 c butter, melted               4 1/2 T sugar
FILLING:                   1 t lemon juice
32 large marshmallows (approx 64/lb)       2 T cornstarch
1 c milk
1/4 t almond extract
2 c whipping cream

Combine crumbs, sugar and  butter.  Press against bottom and sides of 8-inch
spring form pan.  Bake at 375 degrees for 8 minutes.  Let cool.

Meanwhile, heat marshmallows, milk and almond extract over medium heat until
marshmallows have melted; stir frequently.  Chill until mixture begins to set.
Whip cream, and fold in marshmallow mixture.  Pour into crumb crust.  Chill
until firm.

Allow raspberries to defrost partially.  Drain, reserving juice.  Combine juice
with water, sugar, lemon juice and cornstarch.    Stir while cooking over medium
heat until mixture becomes clear and thick.  Add berries to glaze and spoon
over pie filling.

Serves 8

KEY WORDS:  dessert, pie, entertain
-----
An old family recipe from the old country.

               Louise's Viennese Cookies

1/2 c almonds                     1/4 t nutmeg
1 1/2 c unbleached flour             1 c butter
1/2 t baking powder                 1 egg
1/8 c molasses                     1 lemon rind, grated
1/3 c maple syrup                 preserves

Using a coffee grinder or a food processor, grind the almonds until they are
fine and powdery.  Combine flour and baking powder with ground almonds.  Add
molasses, maple syrup and nutmeg.  Cut in butter.  Work all ingredients
together until crumbly.  In another bowl, beat egg with lemon rind; add to
dough and stir until evenly moist.  Remove half of the dough, and spread it
into a lightly oiled 9-inch square pan.  Roll other half of dough into ball.
Refrigerate both for one hour.

Spread preserves in even layer over dough in pan.

Using a floured surface and a floured rolling pin, roll out the ball of dough.
Cut into 1/2-inch wide strips.    Place half of the strips vertically and half of
the strips horizontally over preserves in dough-lined pan, leaving 1/2-inch
between strips.  Bake at 350 degrees for 30 minutes.

Makes 16 squares

KEY WORDS:  cookies, entertain, potluck, bake sale, baked goods, kids, holiday,
make ahead, ethnic
-----
Polish wedding cake from Sandy.

                    Mazurka

FILLING:                     CRUST:
24 dried apricots, halved             1 1/2 c unbleached flour
1/2 c water                     1/2 c maple syrup
1/4 c maple syrup                 1 1/2 c butter
                         3/4 c oats
                         1 c walnuts or pecans

Simmer apricots in water about 1 hour.    Let cool to lukewarm, and add maple
syrup.    Set aside.

Cut together crust ingredients.  Begin by making a well in the flour and then
adding other ingredients; mixture will be crumbly.  Press one half of the dough
into the bottom of a lightly oiled 9-inch square pan.  Pour on apricot filling.
Sprinkle on remaining dough.  Bake at 325 degrees for 1 hour.  Cool and cut.

Serves 9

KEY WORDS:  ethnic, easy, entertain, cake, dessert, make ahead, baked goods,
kids
-----
It will never replace the real thing.

                  Sex in the Pan Cake

1/c c pecans                    1 egg
2 c unbleached flour                1 pkg (8 oz) cream cheese
1/2 c carob chips                2 t vanilla
1/2 t baking powder                1/2 c maple syrup
1/2 t baking soda                1/2 c butter

Combine pecans, flour, carob chips, baking powder and baking soda; set aside.
Using an electric mixer, blend egg and cream cheese together.  Add vanilla,
maple syrup and butter.  Slowly add flour mixture, stirring well.  Pour batter
into oiled 8-inch square pan.  Bake at 350 degrees for 30 minutes.  Frost is
desired.

Serves 4

KEY WORDS:  easy, entertain, baked goods, kids, bake sale, dessert, make ahead,
cake, quick
-----
Light and crisp.

             Julia's Hungarian Poppy Seed Cookies

1/2 c milk                     1/4 t nutmeg
1 c poppy seeds                  1 c butter
1 1/2 c unbleached flour             1/2 t lemon rind or extract
1 t baking soda                  1/2 c maple syrup

Heat milk over medium heat, but do not boil.  Stir in poppy seeds; set aside.
Combine flour, baking soda and nutmeg.    Cream together butter, lemon and maple
syrup.    Gradually stir in dry ingredients.  Blend well.  Next, add poppy
seed/milk mixture and blend thoroughly.  Drop by teaspoonsful onto unoiled
cookie sheets and bake at 350 degrees for 15-20 minutes.

Makes 36

KEY WORDS:  easy, kids, entertain, cookies, bake sale, baked goods, ethnic,
make ahead, stores well
-----
Tart and tangy.

               Upside Down Rhubarb Cake

FILLING:
2 c cut rhubarb                    1/2 tsp salt
2/3 c sugar                       2 T sugar
1 T unbleached white flour               1/4 c butter
1 tsp grated orange peel               1 egg, beaten
1 tsp cinnamon                       3 T milk
CAKE:                           TOPPING:
1 c unbleached flour                   1 T sugar
2 tsp baking powder                   2 T orange juice

Arrange the rhubarb in an oiled 8-inch baking dish.  Combine sugar, flour
grated orange peel and cinnamon;  sprinkle over rhubarb.  Sift together flour,
baking powder, salt and sugar.    Make a well and put in the butter.  Cut the dry
ingredients together with the butter, until mixture is crumbly.  Mix egg and
milk into flour mixture, just until moistened.    Spread over rhubarb.  Bake at
350 degrees for 25 minutes.

Meanwhile, mix sugar and orange juice.    Remove cake and pour orange juice over
it.  Continue baking 15 minutes longer.  Turn cake upside down onto serving
plate.    Serve warm.

Serves 8

KEY WORDS:  cake, baked goods, entertain, make ahead, dessert
-----
Jawohl!  This is Aunt Adeline's specialty.

              German Sweet Chocolate Cake

2 1/3 c sifted flour            1 3/4 c sugar
1 tsp baking soda            3 eggs, separated
1/2 tsp baking powder            1 pkg (4 oz) sweet chocolate, melted
1/2 tsp salt                1 tsp vanilla
3/4 c butter, softened            1 c buttermilk

Sift together flour, baking soda, baking powder and salt; set aside.  Cream
butter and stir in sugar.  Beat in egg yolks one at a time.  Beat in melted
chocolate and vanilla.    Alternately add flour mixture and buttermilk, beating
until smooth after each addition.  Fold in beaten egg whites.  Pour batter into
oiled 8- or 9-inch round layer pans.  Bake at 350 degrees for 30-40 minutes.
Cool and frost with Penuche Icing.

Makes 1 triple-layer cake.

KEY WORDS:  cake, baked goods, entertain, dessert, make ahead, kids
-----
Great on the German Sweet Chocolate Cake.  Try it on other cakes too.

                 Penuche Icing

1/2 c butter                     1/4 c milk
1 c brown sugar                  1 3/4 c powdered sugar

In a saucepan, melt butter and stir in brown sugar.  Bring to a boil and cook
for 2 minutes over low heat, stirring constantly.  Slowly stir in milk and
bring to a boil.  Remove from heat and let cool somewhat.  Add powdered sugar a
little at a time, beating until smooth and thick enough to spread.  Add more
sugar if necessary to obtain proper consistency.  If icing becomes too stiff,
add a little water.

Makes about 3 cups

KEY WORDS:  frosting, dessert, kids
-----
There was always something good cooking at Grandma's house, and these were a
favorite with young and old alike.

                   Grandma's Donuts

3/4 c sugar                    2 1/2 c flour
1/3 tsp salt                    1 tsp baking soda
1 egg                        3/4 c buttermilk
1 tsp vanilla                    1 c powdered sugar
1 T lard or butter

Beat sugar, salt and egg together.  Add vanilla and fat, and cream into sugar.
In a separate bowl, combine flour, soda and buttermilk.  Stir two mixtures
together.  Place on floured surface and flatten to 1/4-inch.  Cut into 4-inch
rounds and cut out 1-inch centers.

Drop into hot oil in a skillet, and brown on each side.  Drain on paper towels.
Coat warm donuts with powdered sugar, if desired.

Makes 1 batch.

KEY WORDS:  snack, dessert, kids, brunch, baked goods
-----
To drive away the winter chill, this delicately flavored drink is a variation
on the old standby.

                 Spiced Hot Chocolate

1/2 c sugar                      1/4 t ground nutmeg
3 ounces unsweetened chocolate              1 1/2 c water
1 t ground cinnamon                  4 c milk
1/4 t salt                      cinnamon stick stirrers

In a saucepan, combine sugar, cinnamon, nutmeg and salt.  Stir in water and add
chocolate.  Stir over medium heat until chocolate is melted.  Bring to a boil,
reduce heat, and simmer for about 3 minutes, stirring constantly.  Add milk and
heat through.

Serve with a cinnamon stick stirrer in each cup.

Serves 6

KEY WORDS:  beverage, easy, entertain, holiday, quick, kids
-----
A deliciously different kind of cake.

                  Toasted Almond Ring

1 c finely ground almonds         3 eggs
3 c flour                 1 c pure maple syrup
2 t baking powder             1 2/3 c apple juice
1 c butter                 1 1/2 t almond extract

Almonds should be ground to powder consistency in coffee grinder, blender or
food processor.  Toast ground almonds in moderate oven for 5 minutes.

Stir together flour and baking powder.    Cut in butter until crumbly.  Add eggs
and maple syrup; beat until smooth.  Add juice, almond extract and almonds.
Turn into a lightly oiled 10-inch tube pan.  Bake at 350 degrees for 50-60
minutes, until it tests done with a toothpick.    Cool at least 10 minutes, then
turn upside down onto serving plate.

Serves 8

KEY WORDS:  English tea, cake, entertain, baked goods, bake sale, potluck,
dessert, brunch, make ahead, freezes well, stores well
-----
For a flaming treat from exotic climes.

                Pears Carribean

4 pears, peeled and cored            1/3 c light rum
1 T lime juice                    1/4 tsp ground cinnamon
1/4 c brown sugar, packed            1/2 gal vanilla ice cream
2 T butter                    lime wedges (optional)

Slice pears into 1/8-inch wedges, and squeeze lime juice over them.  In a
frying pan over medium heat, melt butter and stir in brown sugar.  Stir in half
of the rum.  Add pear slices and cook about 3 minutes turning pears once.
Sprinkle cinnamon on top.  Pour remaining rum into separate saucepan and heat
until it bubbles.  Remove from heat.  Ignite rum and pour over pears in fry
pan; stir gently.  Serve over vanilla ice cream.  Garnish with lime wedges, if
desired.

Serves 6

KEY WORDS:  dessert, easy, entertain, topping, sinfully rich
-----
Don't expect this to last more than one meal.  Our family can't stop eating
until it's all gone.

                  Chocolate Cream Pie

1 c semi-sweet chocolate pieces       3 oz cream cheese, softened
1/3 c milk                  1 cup whipping cream
2 c sugar                  1 pie crust, baked

Beat together cream cheese and sugar; set aside.  Heat chocolate and milk over
low heat, stirring until melted; remove from heat.  In a separate bowl, whip
cream until soft mounds hold their shape.  Beat in cream cheese mixture only
until blended.    Beat in chocolate mixture only until color is uniform.    Turn
into 9-inch baked pie shell (graham cracker, pastry or creme de menthe).  Chill
at least 2 hours before serving.  Garnish with shaved chocolate if desired.

Serves 6

KEY WORDS:  pie, easy, entertain, sinfully rich, freezes well, make ahead,
quick, kids, dessert
-----
-----
Barbara and Pat together developed these tasty, healthful morsels.

               Peanut Butter Carob Balls

CAROB BALLS:                     TOPPING:
1 jar (20 oz) peanut butter             2 T butter
1/2 c honey                     3 T honey
2 1/2 c graham cracker crumbs             1 carob candy bar, melted,
1 T buttermilk                      or carob chips, melted
4 T dry milk powder                 2 T flour
                         1 1/2 c cream
                         1 1/2 t vanilla extract

To make the carob balls, blend all ingredients together and form into one-inch
balls.    Bake at 350 degrees, 10 minutes or until tops are barely toasted.

Meanwhile, melt butter and honey together with carob.  Stir in flour.  Slowly
pour in cream, and stir in vanilla.  Pour over balls.  Chill 1 hour.

Makes 36 balls

KEY WORDS:  cookies, baked goods, kids, bake sale, stores well, make ahead
-----
Summer favorite for picnics, potlucks and Fourth of July.

                Strawberry Pie

2 cups strawberries, crushed            2 1/2 T cornstarch
1/3 cup water                    1 T butter
1/2 cup maple syrup                2 baskets whole strawberries
1 T fresh lemon juice                1 graham cracker crust, baked

In a saucepan, mix crushed strawberries with water, syrup, lemon juice,
cornstarch and butter.    Simmer about 2 minutes or until mixture thickens and
clears.  Cool 15 minutes.

Remove stems from berries and arrange them, pointed end up, in baked 9-inch
graham cracker pie crust.  Carefully spoon glaze over berries.    Chill.    Serve
with whipped cream if desired.

Serves 6.

KEY WORDS:  dessert, entertain, easy, kids, gift, pie, make ahead, potluck,
brunch
-----
A basic crust for many different fillings.

                 Graham Cracker Crust

2 T honey                    1 2/3 c graham cracker crumbs
1/4 c butter

Melt honey and butter together.  Mix in graham cracker crumbs.    Press mix in an
even layer over sides and bottom of oiled 9-inch pie pan.  Bake at 350 degrees
for 9-12 minutes.  Let cool before filling.

Makes 1 pie shell

KEY WORDS:  easy, baked goods, pie, make ahead, freezes well
-----
Just a hint of sophistication.

                  Amaretto Peach Pie

6 c sliced peaches                1/2 tsp arrowroot
1 whole wheat double pie crust            1/3 c Amaretto
1/8 c honey                    3 T flour
1/4 c butter                    3 T lemon juice
1/4 c maple syrup                1/2 tsp nutmeg

Place peaches in bottom of 9-inch pie crust.  In saucepan, heat together honey,
butter, and maple syrup until just melted.  Stir in arrowroot; mixture will
thicken.  Add Amaretto, flour, lemon juice and nutmeg.    Pour liquid over
peaches.  Cover with top pie crust.  Seal edges and cut small holes in top
crust.    Bake at 350 degrees for 60 minutes or until pie is golden brown and
bubbling at holes.

Serves 6

KEY WORDS:  baked goods, entertain, pie, dessert, make ahead
-----
For your coffee break, a tasty coffee cake.

                Sour Cream Coffee Cake

CAKE:                        TOPPING:
1/2 c butter                    1/2 c fine graham cracker crumbs
1/4 c honey                    1/2 c nuts
1/8 c molasses                    1/4 tsp nutmeg
1/8 c maple syrup                1 c whole pecans
2 eggs
2 tsp vanilla
2 c white unbleached pastry flour
1 tsp baking powder
1 c sour cream
1/4 c cream

Cream together butter, honey, molasses, maple syrup, eggs and vanilla.    Add the
flour a little at a time, mixing well.    Add baking powder, sour cream and
cream; blend well.  Pour half of batter into oiled 9 x 7-inch baking dish.
Combine topping ingredients.  Sprinkle half the topping over the batter.  Spoon
on rest of batter.  Sprinkle remaining topping over top of cake.  Bake at 350
degrees for 30 minutes.

Serves 8

KEY WORDS:  baked goods, brunch, entertain, cake, make ahead
-----
Lemon pie to go.

                  Lemon Bars

BARS:                        FROSTING:
2 c flour                    1/4 c flour
1/2 c powdered sugar                2 c sugar
1 c butter, softened                2/3 tsp baking powder
                        1/2 c lemon juice
                        4 eggs

Mix flour and sugar together.  Using a pastry blender or fork, mix in butter
until well-blended.  Press mixture into unoiled 9 x 13-inch pan.  Bake at 350
degrees for 30 minutes, or until lightly  browned.

Meanwhile, to prepare frosting, beat together flour, sugar, baking powder,
lemon juice and eggs.  Pour this mixture over hot, baked bars.    Bake again at
350 degrees for 25 minutes. While still hot, dust top with powdered sugar.
Cool and cut.

Makes 24 bars

KEY WORDS:  bake sale, potluck, cookies, baked goods, kids, make ahead
-----
Quick and easy.

                 Peach Brulee

2 lb fresh peaches, sliced              3/4 tsp grated lemon peel
1 pint sour cream                  1 c brown sugar OR
1 T sugar                      1/2 c honey

Arrange peach slices in 9-inch pie plate.  Blend together sour cream, sugar and
lemon peel.  Pour over fruit.  Sprinkle brown sugar over sour cream, covering
thoroughly.  Broil 3 inches from broiler for 1-4 minutes or until sugar
bubbles.  Serve immediately.

Serves 6

KEY WORDS:  dessert, entertain, easy, sinfully rich, quick
-----
Brunch suggestion.

                  Peach Bread

2 c flour                2 T butter, softened
3/4 c brown sugar            2 c sliced peaches, drain and reserve syrup
2 tsp baking powder            1/2 c reserved syrup
1/2 tsp salt                2 eggs
1/2 tsp baking soda            1 c raisins (optional)
1/8 tsp ground cloves

Combine dry ingredients.  Add butter, peaches, syrup and eggs.    Beat 2-3
minutes at medium speed.  Add raisins if desired.  Pour into buttered 5 x 9-
inch loaf pan.    Bake at 350 degrees for 60-65 minutes.

Makes 1 loaf

KEY WORDS:  bread, entertain, kids, baked goods, brunch, stores well, snack,
make ahead
-----
Dessert lover's choice.

                  Half and Half Bars

FILLING:                    CRUST:
1 c semisweet chocolate chips            1 1/2 c flour
1 pkg (3 oz) cream cheese            1/2 tsp baking powder
1/2 c condensed milk                1/4 tsp salt
2 T cashews, ground                3/4 c sugar
1/2 c chopped walnuts                1/2 c butter, softened
1/4 tsp almond extract                1 egg
                        1/4 tsp almond extract

Make the filling first.  In a saucepan, combine chocolate chips, cream cheese
and milk.  Melt over low heat, stirring constantly.  Remove from heat.    Stir in
nuts and almond extract; blend well.  Set aside.

In a large bowl, combine all remaining ingredients.  Mix well until crumbly.
Press half the crust mixture into an oiled 7 x 11-inch pan.  Spread filling
over crust.  Sprinkle rest of crust mixture over filling.  Bake at 350 degrees
for 20-25 minutes.

Makes 18 bars

KEY WORDS:  entertain, sinfully rich, cookies, bake sale, baked goods, potluck,
kids
-----
Whenever pears are in season, so is this Michele original.

                   Chunky Pear Cake

CAKE:                        FROSTING:
1 1/2 c dark brown sugar            1/3 c butter
1 1/2 c salad oil                3 ounces cream cheese
2 tsp baking powder                1 1/2 tsp vanilla extract
2 tsp baking soda                2 1/2 c powdered sugar
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
2 c flour
4 eggs
2 lbs pears

In a large bowl, blend together sugar, oil, baking powder, baking soda,
cinnamon, ginger, salt and flour.  Beat at medium speed for 5 minutes.    Add
eggs, one at a time, beating well after each addition.    Core pears, and cut
them into half-inch chunks.  Stir pear chunks into batter.  Pour batter into
unoiled 9 x 13-inch glass pan.    Bake at 350 degrees for one hour or until done.
Cool before frosting.

For frosting, beat together butter, cream cheese and vanilla until smooth.
Beat in powdered sugar.  Frost the cooled pear cake, and serve when ready.

Serves 8

KEY WORDS:  entertain, cake, baked goods, frosting, dessert, kids
-----
Triple good and triple easy.

                 Triple Rich Brownies

FIRST LAYER:                    SECOND LAYER:
1 oz unsweetened chocolate            1/4 c butter
1/4 c butter                    2 c powdered sugar
1 egg                        3/4 tsp vanilla
2/3 c sugar                    3 T whipping cream
1/4 c flour                    THIRD LAYER:
1 c chopped pecans                1 oz unsweetened chocolate
                        1/4 c butter

Combine chocolate and butter by melting over low heat, stirring constantly.
Beat together egg and sugar.  Slowly add to the chocolate mixture, beating
well.  Stir in flour and nuts.    Pour into lightly buttered 9-inch square pan.
Bake at 350 degrees about 20 minutes.  Cool.

Next, prepare the second layer.  Cream together butter, powdered sugar,
vanilla, and whipping cream.  Spread on top of the cooled brownies.

Combine the remaining chocolate and butter, and melt over low heat.  Pour the
chocolate butter over the second layer.  Chill until top two layers are firm.
Cut into one-inch squares.

Makes 36 squares

KEY WORDS:  entertain, cookies, sinfully rich, baked goods, bake sale, easy,
kids, potluck, make ahead
-----
With origins in the coffee houses of the Middle East, this special drink is
sure to please.

                  Alexander Espresso

1 c cold water                       2 t brandy
2 T ground espresso coffee               2 T whipping cream, chilled
1/2 cinnamon stick (6-inch long sticks)        grated semisweet chocolate or
4 t creme de cacao                    chocolate curls

Make espresso with water and coffee.  Break cinnamon stick into small pieces
and add to hot espresso.  Allow to cool slightly.

Add creme de cacao and brandy, and stir gently.  Pour into demitasse cups.
Whip the cream, and float a dollop on top of each cup.    Garnish with grated
chocolate or chocolate curls.

Multiply proportions by six and it's perfect for a party.

Serves 2

KEY WORDS:  sinfully rich, beverage, entertain
-----
Peanut butter and chocolate, a winning combination.

              Sweet 'n' Peanutty Chocolate Balls

3 c powdered sugar, sifted         3/4 c peanut butter
1 1/2 c graham cracker crumbs         1 1/2 c semisweet chocolate chips
1 c pecans finely chopped         4 T butter
3/4 c butter                 1 T milk

Combine powdered sugar, graham cracker crumbs and pecans; stir until uniform in
color.    In a saucepan, melt butter and peanut butter together.    Pour over sugar
mix, and stir until just moistened.  Form into one-inch balls.

In a separate saucepan, combine chocolate chips, butter and milk.  Melt
together over low heat, stirring just enough to blend.    Coat balls with
chocolate by dipping into chocolate mixture one at a time.  Place on waxed
paper, and chill before serving.

Makes 60 balls

KEY WORDS:  candy, holiday, entertain, kids, make ahead, stores well
-----
Strawberry bliss a la francaise.

                 La Culinaire

1 basket fresh strawberries with stems
2 ounces Grand Marnier
2 squares white or bittersweet chocolate

Inject strawberries with Grand Marnier, using flavorizer.  Inject gently until
each berry will hold no more liquid.  Melt chocolate in top of a double boiler.
Holding the injected berries by their stems, dip them one at a time into the
chocolate.  Turn them stem side down onto a piece of wax paper that covers a
plate.    When finished dipping berries, place plate in refrigerator and chill
one hour before serving.

Serves 6

KEY WORDS:  sinfully rich, entertain, dessert
-----
They'll ask for seconds.

                 Blueberry Pie

1 can (13.5 oz) sweetened condensed milk    1 c water
2 T maple syrup                 1 carton (8 oz) sour cream
1/3 c lemon juice                1 basket blueberries
2 T unflavored gelatin                1 graham cracker crust, baked
1/4 c hot water

Beat together condensed milk, maple syrup and lemon juice.  In a separate bowl,
dissolve the gelatin in hot water.  When dissolved, add the rest of the water.
Pour into milk mixture.  Beat in sour cream.  Crush one third of the berries
and beat into mixture.    Carefully fold in remaining berries and pour into a
baked 9-inch graham cracker crust.  Chill two hours before serving.

Serves 6

KEY WORDS:  easy, entertain, pie, dessert, make ahead
-----
A basic European dessert popular across the continent.

                 Summer Fruit Compote

1/2 c maple syrup            2 naval oranges, peeled and sectioned
2 c water                1 grapefruit, peeled and sectioned
1 1/2 lb plums, halved and pitted    1/2 lb green seedless grapes
1 basket boysenberries            1/3 c wine (plum is good)
1 basket raspberries            fresh mint leaves

In a saucepan, bring maple syrup and water to a boil; simmer for two minutes.
Reduce heat to low simmer and poach plums (submerge them in the hot water) for
one-half minute.  Transfer plums with a slotted spoon to the serving bowl.
Poach boysenberries and raspberries for fifteen seconds, and then transfer them
to the serving bowl.  Poach orange and grapefruit sections one minute, and
remove them to the serving dish.  Poach grapes for fifteen seconds, and
transfer them to the serving dish.  Stir wine into the syrup and simmer two
minutes.  Let wine syrup cool; spoon over fruit.  Sprinkle compote with fresh
mint leaves.  Ladle into individual bowls.  May be served alone, or with ice
cream or yogurt.

Serves 6

KEY WORDS:  easy, brunch, entertain, salad, dessert, English tea, outdoor
-----
Coffee lovers will love this.

                Coffee Chiffon Dessert

2 T unflavored gelatin                1 c whipping cream
1 c coffee liqueur                2 tsp vanilla
2 c hot strong coffee                1 creme de menthe pie crust OR
1/2 c pure maple syrup                1 graham cracker crust
2 tsp lemon juice

In large mixing bowl, soften gelatin in coffee liqueur.  Add hot coffee, maple
syrup, and lemon juice.  Stir until gelatin is totally dissolved.  Chill the
coffee mixture until almost firm, then beat until totally free of lumps.  In a
separate bowl, whip the cream and vanilla together, until the cream forms soft
peaks.    Fold cream into coffee mixture.  Spoon into 9-inch pie crust.  Chill at
least 2 hours before serving.

Serves 8

KEY WORDS:  easy, entertain, sinfully rich, pie, dessert, make ahead, holiday
-----
A variation on the graham cracker crust.

               Creme de Menthe Pie Crust

1 2/3 c graham cracker crumbs            3 T maple syrup
3/4 c pecans, crushed                1/3 c creme de menthe

Combine graham cracker crumbs with crushed pecans.  Stir in maple syrup and
creme de menthe.  Press into a lightly oiled 9-inch pie plate.    Bake at 350
degrees 10-12 minutes; do not overbake.

Makes 1 pie shell

KEY WORDS:  easy, baked goods, pie, make ahead
-----
For your next luncheon.

                 Cream Cheese Whities

FILLING:                    2 tsp vanilla
2 T butter                    2 T cream
1 package (8 oz) cream cheese            2 c white unbleached flour
2 tsp maple syrup                1/2 tsp baking powder
BATTER:                     1/2 tsp baking soda
1 c maple syrup                 1/2 c nuts
3 eggs                        1/4 tsp almond extract

For the filling, combine butter and cream cheese with maple syrup; set aside.

In a separate bowl, blend together maple syrup, eggs, vanilla, and cream.  Add
flour in three additions, mixing well after each addition.  Add baking powder
and baking soda.  Stir in  nuts and almond extract.

Pour half the batter into an oiled 8-inch square baking dish.  Carefully spread
cream cheese filling on top.  Spoon remaining batter over the top.  Bake at 350
degrees for 30 minutes.  Top will be golden brown, perhaps with some "whitie"
peeking through.  Serve warm.

Serves 4

KEY WORDS:  baked goods, cake, brunch, entertain, dessert
-----
Even better than drinking it straight.

                Coffee Liqueur Mousse

4 eggs, separated                1/4 c coffee liqueur
1/4 c maple syrup                1/8 c cognac
1 c water                    1 c whipping cream

In a blender or with electric beater, blend together egg yolks, maple syrup and
water.    Transfer to a saucepan and bring to a boil.  Remove from heat and add
coffee liqueur and cognac.  Chill.  Beat cream and egg whites until soft peaks
form.  Carefully fold into chilled liqueur mixture.  Spoon into demitasse
glasses, and chill 2 hours.

Serves 6

KEY WORDS:  easy, entertain, sinfully rich, dessert, holiday
-----
Ole!

            Mexican Coffee Liqueur Cookies

1/2 c butter                     2 c white unbleached flour
1/2 c cream                     1 tsp baking soda
2/3 c maple syrup                 1/2 c oats
1/2 c Kahlua or other coffee liqueur         1/2 c nuts
1 tsp vanilla                     1 1/2 c mint carob chips
1 egg

Cream together butter, cream, maple syrup, coffee liqueur and vanilla.    Stir in
egg. Add flour in three additions,  making sure each addition is thoroughly
mixed.    Add baking soda and oats.  By hand, stir in nuts and mint chips.  Drop
by teaspoonfuls on an unoiled cookie sheet.  Bake at 350 degrees 10-12 minutes.
Cookies will be golden brown.

Makes 48 cookies

KEY WORDS:  easy, bake sale, baked goods, brunch, entertain, potluck, cookies
-----
The answer to a peach lover's dream.

                 Peach Kuchen

1 lb fresh peaches or pears, sliced         1/2 c maple syrup
2 T lemon juice                  1 1/2 t baking powder
1/3 c butter, melted                 1 egg
1/2 c cream                     2 tsp vanilla extract
1 c flour                     1/8 tsp nutmeg

Slice peaches or pears and dip in lemon juice.    Combine melted butter and
cream.    Blend in flour, maple syrup and baking powder.    Beat in egg and
vanilla.  Transfer batter to a very lightly oiled, 9-inch round pie plate.
Place peaches on top.  Sprinkle with nutmeg.  Bake at 350 degrees for 30
minutes.  Batter will rise to slightly cover peaches.  Serve warm.

Serves 6

KEY WORDS:  easy, brunch, entertain, cake, dessert, make ahead
-----
-----
Barbara and Pat together developed these tasty, healthful morsels.

               Peanut Butter Carob Balls

CAROB BALLS:                     TOPPING:
1 jar (20 oz) peanut butter             2 T butter
1/2 c honey                     3 T honey
2 1/2 c graham cracker crumbs             1 carob candy bar, melted,
1 T buttermilk                      or carob chips, melted
4 T dry milk powder                 2 T flour
                         1 1/2 c cream
                         1 1/2 t vanilla extract

To make the carob balls, blend all ingredients together and form into one-inch
balls.    Bake at 350 degrees, 10 minutes or until tops are barely toasted.

Meanwhile, melt butter and honey together with carob.  Stir in flour.  Slowly
pour in cream, and stir in vanilla.  Pour over balls.  Chill 1 hour.

Makes 36 balls

KEY WORDS:  cookies, baked goods, kids, bake sale, stores well, make ahead
-----
Summer favorite for picnics, potlucks and Fourth of July.

                Strawberry Pie

2 cups strawberries, crushed            2 1/2 T cornstarch
1/3 cup water                    1 T butter
1/2 cup maple syrup                2 baskets whole strawberries
1 T fresh lemon juice                1 graham cracker crust, baked

In a saucepan, mix crushed strawberries with water, syrup, lemon juice,
cornstarch and butter.    Simmer about 2 minutes or until mixture thickens and
clears.  Cool 15 minutes.

Remove stems from berries and arrange them, pointed end up, in baked 9-inch
graham cracker pie crust.  Carefully spoon glaze over berries.    Chill.    Serve
with whipped cream if desired.

Serves 6.

KEY WORDS:  dessert, entertain, easy, kids, gift, pie, make ahead, potluck,
brunch
-----
A basic crust for many different fillings.

                 Graham Cracker Crust

2 T honey                    1 2/3 c graham cracker crumbs
1/4 c butter

Melt honey and butter together.  Mix in graham cracker crumbs.    Press mix in an
even layer over sides and bottom of oiled 9-inch pie pan.  Bake at 350 degrees
for 9-12 minutes.  Let cool before filling.

Makes 1 pie shell

KEY WORDS:  easy, baked goods, pie, make ahead, freezes well
-----
Just a hint of sophistication.

                  Amaretto Peach Pie

6 c sliced peaches                1/2 tsp arrowroot
1 whole wheat double pie crust            1/3 c Amaretto
1/8 c honey                    3 T flour
1/4 c butter                    3 T lemon juice
1/4 c maple syrup                1/2 tsp nutmeg

Place peaches in bottom of 9-inch pie crust.  In saucepan, heat together honey,
butter, and maple syrup until just melted.  Stir in arrowroot; mixture will
thicken.  Add Amaretto, flour, lemon juice and nutmeg.    Pour liquid over
peaches.  Cover with top pie crust.  Seal edges and cut small holes in top
crust.    Bake at 350 degrees for 60 minutes or until pie is golden brown and
bubbling at holes.

Serves 6

KEY WORDS:  baked goods, entertain, pie, dessert, make ahead
-----
For your coffee break, a tasty coffee cake.

                Sour Cream Coffee Cake

CAKE:                        TOPPING:
1/2 c butter                    1/2 c fine graham cracker crumbs
1/4 c honey                    1/2 c nuts
1/8 c molasses                    1/4 tsp nutmeg
1/8 c maple syrup                1 c whole pecans
2 eggs
2 tsp vanilla
2 c white unbleached pastry flour
1 tsp baking powder
1 c sour cream
1/4 c cream

Cream together butter, honey, molasses, maple syrup, eggs and vanilla.    Add the
flour a little at a time, mixing well.    Add baking powder, sour cream and
cream; blend well.  Pour half of batter into oiled 9 x 7-inch baking dish.
Combine topping ingredients.  Sprinkle half the topping over the batter.  Spoon
on rest of batter.  Sprinkle remaining topping over top of cake.  Bake at 350
degrees for 30 minutes.

Serves 8

KEY WORDS:  baked goods, brunch, entertain, cake, make ahead
-----
Lemon pie to go.

                  Lemon Bars

BARS:                        FROSTING:
2 c flour                    1/4 c flour
1/2 c powdered sugar                2 c sugar
1 c butter, softened                2/3 tsp baking powder
                        1/2 c lemon juice
                        4 eggs

Mix flour and sugar together.  Using a pastry blender or fork, mix in butter
until well-blended.  Press mixture into unoiled 9 x 13-inch pan.  Bake at 350
degrees for 30 minutes, or until lightly  browned.

Meanwhile, to prepare frosting, beat together flour, sugar, baking powder,
lemon juice and eggs.  Pour this mixture over hot, baked bars.    Bake again at
350 degrees for 25 minutes. While still hot, dust top with powdered sugar.
Cool and cut.

Makes 24 bars

KEY WORDS:  bake sale, potluck, cookies, baked goods, kids, make ahead
-----
Quick and easy.

                 Peach Brulee

2 lb fresh peaches, sliced              3/4 tsp grated lemon peel
1 pint sour cream                  1 c brown sugar OR
1 T sugar                      1/2 c honey

Arrange peach slices in 9-inch pie plate.  Blend together sour cream, sugar and
lemon peel.  Pour over fruit.  Sprinkle brown sugar over sour cream, covering
thoroughly.  Broil 3 inches from broiler for 1-4 minutes or until sugar
bubbles.  Serve immediately.

Serves 6

KEY WORDS:  dessert, entertain, easy, sinfully rich, quick
-----
Brunch suggestion.

                  Peach Bread

2 c flour                2 T butter, softened
3/4 c brown sugar            2 c sliced peaches, drain and reserve syrup
2 tsp baking powder            1/2 c reserved syrup
1/2 tsp salt                2 eggs
1/2 tsp baking soda            1 c raisins (optional)
1/8 tsp ground cloves

Combine dry ingredients.  Add butter, peaches, syrup and eggs.    Beat 2-3
minutes at medium speed.  Add raisins if desired.  Pour into buttered 5 x 9-
inch loaf pan.    Bake at 350 degrees for 60-65 minutes.

Makes 1 loaf

KEY WORDS:  bread, entertain, kids, baked goods, brunch, stores well, snack,
make ahead
-----
Dessert lover's choice.

                  Half and Half Bars

FILLING:                    CRUST:
1 c semisweet chocolate chips            1 1/2 c flour
1 pkg (3 oz) cream cheese            1/2 tsp baking powder
1/2 c condensed milk                1/4 tsp salt
2 T cashews, ground                3/4 c sugar
1/2 c chopped walnuts                1/2 c butter, softened
1/4 tsp almond extract                1 egg
                        1/4 tsp almond extract

Make the filling first.  In a saucepan, combine chocolate chips, cream cheese
and milk.  Melt over low heat, stirring constantly.  Remove from heat.    Stir in
nuts and almond extract; blend well.  Set aside.

In a large bowl, combine all remaining ingredients.  Mix well until crumbly.
Press half the crust mixture into an oiled 7 x 11-inch pan.  Spread filling
over crust.  Sprinkle rest of crust mixture over filling.  Bake at 350 degrees
for 20-25 minutes.

Makes 18 bars

KEY WORDS:  entertain, sinfully rich, cookies, bake sale, baked goods, potluck,
kids
-----
Whenever pears are in season, so is this Michele original.

                   Chunky Pear Cake

CAKE:                        FROSTING:
1 1/2 c dark brown sugar            1/3 c butter
1 1/2 c salad oil                3 ounces cream cheese
2 tsp baking powder                1 1/2 tsp vanilla extract
2 tsp baking soda                2 1/2 c powdered sugar
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
2 c flour
4 eggs
2 lbs pears

In a large bowl, blend together sugar, oil, baking powder, baking soda,
cinnamon, ginger, salt and flour.  Beat at medium speed for 5 minutes.    Add
eggs, one at a time, beating well after each addition.    Core pears, and cut
them into half-inch chunks.  Stir pear chunks into batter.  Pour batter into
unoiled 9 x 13-inch glass pan.    Bake at 350 degrees for one hour or until done.
Cool before frosting.

For frosting, beat together butter, cream cheese and vanilla until smooth.
Beat in powdered sugar.  Frost the cooled pear cake, and serve when ready.

Serves 8

KEY WORDS:  entertain, cake, baked goods, frosting, dessert, kids
-----
Triple good and triple easy.

                 Triple Rich Brownies

FIRST LAYER:                    SECOND LAYER:
1 oz unsweetened chocolate            1/4 c butter
1/4 c butter                    2 c powdered sugar
1 egg                        3/4 tsp vanilla
2/3 c sugar                    3 T whipping cream
1/4 c flour                    THIRD LAYER:
1 c chopped pecans                1 oz unsweetened chocolate
                        1/4 c butter

Combine chocolate and butter by melting over low heat, stirring constantly.
Beat together egg and sugar.  Slowly add to the chocolate mixture, beating
well.  Stir in flour and nuts.    Pour into lightly buttered 9-inch square pan.
Bake at 350 degrees about 20 minutes.  Cool.

Next, prepare the second layer.  Cream together butter, powdered sugar,
vanilla, and whipping cream.  Spread on top of the cooled brownies.

Combine the remaining chocolate and butter, and melt over low heat.  Pour the
chocolate butter over the second layer.  Chill until top two layers are firm.
Cut into one-inch squares.

Makes 36 squares

KEY WORDS:  entertain, cookies, sinfully rich, baked goods, bake sale, easy,
kids, potluck, make ahead
-----
With origins in the coffee houses of the Middle East, this special drink is
sure to please.

                  Alexander Espresso

1 c cold water                       2 t brandy
2 T ground espresso coffee               2 T whipping cream, chilled
1/2 cinnamon stick (6-inch long sticks)        grated semisweet chocolate or
4 t creme de cacao                    chocolate curls

Make espresso with water and coffee.  Break cinnamon stick into small pieces
and add to hot espresso.  Allow to cool slightly.

Add creme de cacao and brandy, and stir gently.  Pour into demitasse cups.
Whip the cream, and float a dollop on top of each cup.    Garnish with grated
chocolate or chocolate curls.

Multiply proportions by six and it's perfect for a party.

Serves 2

KEY WORDS:  sinfully rich, beverage, entertain
-----
Peanut butter and chocolate, a winning combination.

              Sweet 'n' Peanutty Chocolate Balls

3 c powdered sugar, sifted         3/4 c peanut butter
1 1/2 c graham cracker crumbs         1 1/2 c semisweet chocolate chips
1 c pecans finely chopped         4 T butter
3/4 c butter                 1 T milk

Combine powdered sugar, graham cracker crumbs and pecans; stir until uniform in
color.    In a saucepan, melt butter and peanut butter together.    Pour over sugar
mix, and stir until just moistened.  Form into one-inch balls.

In a separate saucepan, combine chocolate chips, butter and milk.  Melt
together over low heat, stirring just enough to blend.    Coat balls with
chocolate by dipping into chocolate mixture one at a time.  Place on waxed
paper, and chill before serving.

Makes 60 balls

KEY WORDS:  candy, holiday, entertain, kids, make ahead, stores well
-----
Strawberry bliss a la francaise.

                 La Culinaire

1 basket fresh strawberries with stems
2 ounces Grand Marnier
2 squares white or bittersweet chocolate

Inject strawberries with Grand Marnier, using flavorizer.  Inject gently until
each berry will hold no more liquid.  Melt chocolate in top of a double boiler.
Holding the injected berries by their stems, dip them one at a time into the
chocolate.  Turn them stem side down onto a piece of wax paper that covers a
plate.    When finished dipping berries, place plate in refrigerator and chill
one hour before serving.

Serves 6

KEY WORDS:  sinfully rich, entertain, dessert
-----
They'll ask for seconds.

                 Blueberry Pie

1 can (13.5 oz) sweetened condensed milk    1 c water
2 T maple syrup                 1 carton (8 oz) sour cream
1/3 c lemon juice                1 basket blueberries
2 T unflavored gelatin                1 graham cracker crust, baked
1/4 c hot water

Beat together condensed milk, maple syrup and lemon juice.  In a separate bowl,
dissolve the gelatin in hot water.  When dissolved, add the rest of the water.
Pour into milk mixture.  Beat in sour cream.  Crush one third of the berries
and beat into mixture.    Carefully fold in remaining berries and pour into a
baked 9-inch graham cracker crust.  Chill two hours before serving.

Serves 6

KEY WORDS:  easy, entertain, pie, dessert, make ahead
-----
A basic European dessert popular across the continent.

                 Summer Fruit Compote

1/2 c maple syrup            2 naval oranges, peeled and sectioned
2 c water                1 grapefruit, peeled and sectioned
1 1/2 lb plums, halved and pitted    1/2 lb green seedless grapes
1 basket boysenberries            1/3 c wine (plum is good)
1 basket raspberries            fresh mint leaves

In a saucepan, bring maple syrup and water to a boil; simmer for two minutes.
Reduce heat to low simmer and poach plums (submerge them in the hot water) for
one-half minute.  Transfer plums with a slotted spoon to the serving bowl.
Poach boysenberries and raspberries for fifteen seconds, and then transfer them
to the serving bowl.  Poach orange and grapefruit sections one minute, and
remove them to the serving dish.  Poach grapes for fifteen seconds, and
transfer them to the serving dish.  Stir wine into the syrup and simmer two
minutes.  Let wine syrup cool; spoon over fruit.  Sprinkle compote with fresh
mint leaves.  Ladle into individual bowls.  May be served alone, or with ice
cream or yogurt.

Serves 6

KEY WORDS:  easy, brunch, entertain, salad, dessert, English tea, outdoor
-----
Coffee lovers will love this.

                Coffee Chiffon Dessert

2 T unflavored gelatin                1 c whipping cream
1 c coffee liqueur                2 tsp vanilla
2 c hot strong coffee                1 creme de menthe pie crust OR
1/2 c pure maple syrup                1 graham cracker crust
2 tsp lemon juice

In large mixing bowl, soften gelatin in coffee liqueur.  Add hot coffee, maple
syrup, and lemon juice.  Stir until gelatin is totally dissolved.  Chill the
coffee mixture until almost firm, then beat until totally free of lumps.  In a
separate bowl, whip the cream and vanilla together, until the cream forms soft
peaks.    Fold cream into coffee mixture.  Spoon into 9-inch pie crust.  Chill at
least 2 hours before serving.

Serves 8

KEY WORDS:  easy, entertain, sinfully rich, pie, dessert, make ahead, holiday
-----
A variation on the graham cracker crust.

               Creme de Menthe Pie Crust

1 2/3 c graham cracker crumbs            3 T maple syrup
3/4 c pecans, crushed                1/3 c creme de menthe

Combine graham cracker crumbs with crushed pecans.  Stir in maple syrup and
creme de menthe.  Press into a lightly oiled 9-inch pie plate.    Bake at 350
degrees 10-12 minutes; do not overbake.

Makes 1 pie shell

KEY WORDS:  easy, baked goods, pie, make ahead
-----
For your next luncheon.

                 Cream Cheese Whities

FILLING:                    2 tsp vanilla
2 T butter                    2 T cream
1 package (8 oz) cream cheese            2 c white unbleached flour
2 tsp maple syrup                1/2 tsp baking powder
BATTER:                     1/2 tsp baking soda
1 c maple syrup                 1/2 c nuts
3 eggs                        1/4 tsp almond extract

For the filling, combine butter and cream cheese with maple syrup; set aside.

In a separate bowl, blend together maple syrup, eggs, vanilla, and cream.  Add
flour in three additions, mixing well after each addition.  Add baking powder
and baking soda.  Stir in  nuts and almond extract.

Pour half the batter into an oiled 8-inch square baking dish.  Carefully spread
cream cheese filling on top.  Spoon remaining batter over the top.  Bake at 350
degrees for 30 minutes.  Top will be golden brown, perhaps with some "whitie"
peeking through.  Serve warm.

Serves 4

KEY WORDS:  baked goods, cake, brunch, entertain, dessert
-----
Even better than drinking it straight.

                Coffee Liqueur Mousse

4 eggs, separated                1/4 c coffee liqueur
1/4 c maple syrup                1/8 c cognac
1 c water                    1 c whipping cream

In a blender or with electric beater, blend together egg yolks, maple syrup and
water.    Transfer to a saucepan and bring to a boil.  Remove from heat and add
coffee liqueur and cognac.  Chill.  Beat cream and egg whites until soft peaks
form.  Carefully fold into chilled liqueur mixture.  Spoon into demitasse
glasses, and chill 2 hours.

Serves 6

KEY WORDS:  easy, entertain, sinfully rich, dessert, holiday
-----
Ole!

            Mexican Coffee Liqueur Cookies

1/2 c butter                     2 c white unbleached flour
1/2 c cream                     1 tsp baking soda
2/3 c maple syrup                 1/2 c oats
1/2 c Kahlua or other coffee liqueur         1/2 c nuts
1 tsp vanilla                     1 1/2 c mint carob chips
1 egg

Cream together butter, cream, maple syrup, coffee liqueur and vanilla.    Stir in
egg. Add flour in three additions,  making sure each addition is thoroughly
mixed.    Add baking soda and oats.  By hand, stir in nuts and mint chips.  Drop
by teaspoonfuls on an unoiled cookie sheet.  Bake at 350 degrees 10-12 minutes.
Cookies will be golden brown.

Makes 48 cookies

KEY WORDS:  easy, bake sale, baked goods, brunch, entertain, potluck, cookies
-----
The answer to a peach lover's dream.

                 Peach Kuchen

1 lb fresh peaches or pears, sliced         1/2 c maple syrup
2 T lemon juice                  1 1/2 t baking powder
1/3 c butter, melted                 1 egg
1/2 c cream                     2 tsp vanilla extract
1 c flour                     1/8 tsp nutmeg

Slice peaches or pears and dip in lemon juice.    Combine melted butter and
cream.    Blend in flour, maple syrup and baking powder.    Beat in egg and
vanilla.  Transfer batter to a very lightly oiled, 9-inch round pie plate.
Place peaches on top.  Sprinkle with nutmeg.  Bake at 350 degrees for 30
minutes.  Batter will rise to slightly cover peaches.  Serve warm.

Serves 6

KEY WORDS:  easy, brunch, entertain, cake, dessert, make ahead
-----
-----
Sweets for your sweetie.

                Honey Caramels

2 c honey                    1 c nuts, chopped
1 c evaporated milk                1 pinch salt
3 T butter                    1 tsp vanilla

Mix honey and milk together.  Cook, stirring constantly, to firm ball stage:
255 degrees on candy thermometer.  Stir in butter, nuts, salt and vanilla.
Pour into buttered 8-inch pan.    Cool and cut into one-inch squares.

Makes 64

KEY WORDS:  entertain, candy, gift, holiday, stores well, easy, make ahead,
quick
-----
If the old witch's house was made of gingerbread like this, it's no wonder
Hansel and Gretel tried to eat it.

                  Gingerbread

1 1/4 c whole wheat pastry flour        1/2 tsp ground ginger
1/2 t baking powder                6 T butter
1 tsp baking soda                1/4 c maple syrup
1/4 tsp ground nutmeg                1 egg
1/4 tsp ground cloves                1/2 c unsulphured molasses
1/4 tsp allspice                1/2 c brewed organic coffee

Combine all dry ingredients, and set aside.  Blend butter, maple syrup, egg and
molasses.  Beat 5 minutes.  Add flour mixture in three additions, beating well
after each addition.  Slowly stir in coffee and beat again.  Pour batter into
oiled 9 x 5-inch loaf pans.  Bake at 350 degrees for 30-40 minutes.  Slice and
serve warm.  If desired, serve with Lemon Curd or Mock Devonshire Cream.

Makes 2 loaves

KEY WORDS:  baked goods, brunch, entertain, cake, holiday, kids, freezes well,
make ahead
-----
Just peachy keen.

                  Peach Coblo

1 c unbleached flour                1/4 c orange juice
1 tsp baking powder                1/2 c maple syrup
1 egg                        3 c fresh sliced peaches OR
2 T butter                    1 basket boysenberries
2 T cream

Sift together flour and baking powder.    Make a well in the center and put in
egg and butter; blend well.  Add cream and orange juice, mixing thoroughly.
Blend in maple syrup.  Pour batter into lightly oiled 5 x 9-inch loaf pan.
Sprinkle fruit on top.    Bake at 350 degrees for 30 minutes.

Makes 1 loaf

KEY WORDS:  easy, baked goods, brunch, cake, kids, dessert, quick
-----
Beautiful to look at, delicious to eat.

                 Peachy Pizza Dessert

CRUST:                       FILLING:
2 c unbleached flour               2 lbs fresh peaches, pitted and sliced
2 tsp baking powder               1/3 c fresh lemon juice
1/3 c butter                   1/4 c unbleached flour
2 T yeast                   1/4 tsp nutmeg
3/4 c warm water               1/4 c butter
2 T maple syrup                1/4 c maple syrup
                       1/4 c graham cracker crumbs

For the crust, combine flour and baking powder; cut in butter.    Dissolve yeast
in warm water and maple syrup.    Let sit for 5 minutes, then stir into flour
mixture, blending well.  Turn onto floured board and knead lightly for 5
minutes, adding flour as necessary.  Let dough rest for 10 minutes.  Using a
floured rolling pin, roll out the dough to fit either a cookie sheet or round
10-inch pizza pan.  Transfer dough to oiled pan.  If the dough is too sticky to
lift from board to pan, then, using your hands, pat the dough into the pan you
will use.  Pinch up edges 1-inch all the way around cookie sheet or pizza pan
to form rim.

Slice peaches and pour lemon juice on top; set aside.

Cut together flour, nutmeg, butter, maple syrup and graham cracker crumbs.
Spread and sprinkle half of it over the bottom of the pizza dough.  Arrange the
peach slices on the dough, in layers if necessary.  Sprinkle remaining mixture
on top of peaches.  Bake at 350 degrees 25-30 minutes.    Serve warm or cooled.

Even if you have never worked with yeast before, you'll find this crust quite
easy.

Serves 6

KEY WORDS:  easy, baked goods, dessert, brunch, entertain, pie, kids
-----
Delicious for breakfast, brunch, or dessert.

               Dave's Strawberry Lemon Pancakes

2 baskets fresh strawberries            3 T butter
1/2 c honey                    2 egg yolks, beaten
1 c orange juice                3 T fresh lemon juice
2 c unbleached flour                1 tsp lemon rind, grated
1 1/2 tsp baking powder             1 tsp orange rind, grated
3 T maple syrup                 2 egg whites, stiffly beaten
2 c milk                    1 tsp oil

Clean and cut strawberries.  Crush one quarter of the berries.    Combine crushed
berries and their juice with honey and orange juice.  Gently stir in remaining
berries.  Set topping aside until pancakes are ready.

Sift together flour and baking powder; set aside. In a separate bowl, blend
together maple syrup, milk, butter and egg yolks.  Add lemon juice and grated
citrus rinds.  Stir in flour mixture, until just moistened.  Carefully fold in
egg whites.  Brush pan with oil.  Use 1/4 cup of batter per pancake.  Cook
until each side browns, about 5 minutes.  Serve immediately, topped with fresh
strawberry topping.

Makes about 12 pancakes

KEY WORDS:  easy, brunch, entertain, kids, topping, quick
-----
We're nominating Jim for a Chocolate Lovers of the World award for this recipe.
What's your vote?

               Jim's Peanut Butter Fudge

3 c sugar                3 oz unsweetened cooking chocolate
1 c condensed milk            5 T peanut butter
1/2 c water                1 tsp vanilla
2 dashes salt                1/2 c peanuts (optional)

Butter 8-inch square baking dish.  In a saucepan, melt together milk, water and
chocolate.  Stir in sugar and salt.  Over moderate heat, bring to soft ball,
about 234 degrees F. on candy thermometer, stirring frequently.  Keep bottom of
pan free of lumps.  Remove pan from heat, and add peanut butter, vanilla and
nuts.  DO NOT stir.  When mixture cools to 150 degrees F, stir until it loses
its sheen.  Turn rapidly into buttered dish.  When firm, cut into 1-inch
squares.

Makes 64 pieces of fudge

KEY WORDS:  bake sale, candy, entertain, holiday, sinfully rich, gift, kids,
make ahead, stores well
-----
This has been a holiday favorite in our family for years.

              Raspberry Bavarian Dessert

1 pkg (10 oz) red raspberries, frozen       1 dash salt
3 T unflavored gelatin               1 can (6 oz) evaporated milk, chilled
1 c hot water                   1 cup whipping cream (optional)
1 T lemon juice

Thaw raspberries and drain, reserving syrup.  Dissolve gelatin in hot water,
and add reserved syrup, lemon juice and salt.  Chill until partially set.  Beat
at high speed until fluffy.  in a chilled bowl, beat milk with chilled beaters
at high speed until fluffy with slight mounds.    Gently combine the milk with
gelatin mixture.  Fold in raspberries.    Pour into 1 1/2 quart mold.  Chill
until firm.  To serve, unmold and garnish with whipped cream, if desired.

Serves 8

KEY WORDS:  easy, sinfully rich, dessert, kids, make ahead, salad
-----
Something special for a special guest.

                Orange Souffle

SOUFFLE:                    SAUCE:
3 egg whites                    3 egg yolks
3 T sugar                    3/4 c sifted powdered sugar
2 T orange marmalade                1/2 tsp vanilla
1/4 tsp orange extract                1 dash salt
1/2 c chopped almonds, toasted            1 c whipping cream, whipped

Beat egg whites until soft peaks form.    Gradually add sugar and marmalade;
continue beating until mixture forms soft peaks that bend slightly.  Add orange
extract and chopped almonds.  Pour into the top of a lightly oiled double
boiler over hot water.    Cover and steam 1 hour.  Turn onto a warm serving
plate.

Meanwhile, prepare the sauce.  Beat egg yolks with powdered sugar.  Add vanilla
and salt.  Fold in whipped cream.  Chill.  Stir before using.

Top warm souffle with sauce and serve.

Serves 4

KEY WORDS:  sinfully rich, dessert, entertain
-----
This is one way to a man's heart.

                Cheese Cake Pie

CRUST:                            TOPPING:
1 1/4 c plain or cinnamon graham cracker crumbs     1 c sour cream
1/4 c butter, melted                    2 T sugar
FILLING:                        1/2 tsp vanilla
1 package (8 oz) cream cheese, softened
1/2 c sugar
1 T lemon juice
1/2 tsp vanilla
1 dash salt
2 eggs

Combine graham cracker crumbs with melted butter and press into a lightly
buttered 8-inch pie plate.  Beat cream cheese until fluffy.  Gradually blend in
sugar, lemon juice, vanilla and salt.  Add eggs one at a time; beat well after
each.  Pour into crumb crust.  Bake at 325 degrees until set, about 25-30
minutes.  Cool.

Combine sour cream, sugar and vanilla.    Spoon onto cooled pie.    Chill at least
2 hours.  Serve with a sweetened strawberry or raspberry sauce.

Serves 6

KEY WORDS:  easy, sinfully rich, pie, baked goods, dessert
-----
Unbelievably good, and you won't have to feel guilty about having seconds.

                Janice's Sweetbean Pie

1/2 c cashew butter                   1/2 tsp nutmeg
1 tub (10 oz) tofu, drained               2 tsp grated orange peel
1/4 c tahini (or peanut butter)            2 tsp vanilla
1/4 c maple syrup                   2 eggs
1/4 c honey                       2 T arrowroot
1/2 c orange juice                   2 T water
3 T lemon juice                    1 whole wheat pie shell bottom

If necessary, you can make your own cashew butter by blending cashews with a
little oil in the blender.  Blend all ingredients in blender or beat until
smooth.  Pour filling into unbaked 9-inch whole wheat pie shell, bottom crust
only.  Bake at 350 degrees 40-45 minutes.  Top will brown and crack a bit.

Serves 8

KEY WORDS:  easy, baked goods, brunch, entertain, pie, quick, dessert, outdoor
-----
When you want something sweet and it seems there's nothing in the house, you'll
probably find all the ingredients for these great brownies still on your
shelves.

                Beige Brownies

1 egg
1 c brown sugar, packed             1/4 tsp baking soda
1 1/2 tsp vanilla                1/4 tsp salt
1/2 c flour                    1 c walnuts, chopped (optional)

Oil an 8-inch square pan.  Stir together egg, sugar and vanilla.  Add dry
ingredients, then add walnuts.    Spread in pan, and bake at 350 degrees for
about 20 minutes; centers will be soft.  Cool before cutting into 2-inch
squares.

Makes 16 bars

KEY WORDS:  bake sale, baked goods, cookies, easy, make ahead, freezes well,
quick
-----
Two of these was my reward from Granny if I ate all of my carrots at dinner.

               Granny's Molasses Cookies

1/2 c butter                  1/4 c milk
1/4 c maple syrup OR              2 c whole wheat pastry flour
1/2 c brown sugar              1/2 tsp ginger
1 egg, slightly beaten              1 tsp cinnamon
1/2 c molasses                  1 tsp baking soda

Cream together butter and syrup or sugar.  Add egg, molasses and milk;    beat
well.  Sift together dry ingredients and add to the butter mixture.  Mix until
blended.  Drop by teaspoonsful on lightly oiled cookie sheets.    Bake at 350
degrees 8-10 minutes.

Makes 24 cookies

KEY WORDS:  easy, bake sale, potluck, baked goods, cookies, stores well,
freezes well, kids
-----
From Jamaica, a taste of the tropics.

                   Jamaicas

2 c flour                      3 eggs
2 1/2 tsp baking powder               1 tsp vanilla
1/2 tsp salt                      1 c nuts, coarsely chopped
2/3 c butter                      1 1/4 c carob chips
2 1/2 c brown sugar

Sift together flour, baking powder and salt; set aside.  Melt butter.  Add
sugar and beat until well mixed.  Let cool slightly.  Add eggs one at a time,
beating well after each addition.  Stir in dry ingredients, followed by
vanilla.  Stir in nuts and carob chips.  Turn into lightly oiled 9 x 13-inch
pan.  Bake at 350 degrees for 25 minutes.  Let cool.  Cut into bars.

Makes 24 bars

KEY WORDS:  bake sale, potluck, cookies, baked goods, make ahead, stores well,
kids
-----
Indulge yourself.

                   Apple Indulgence

1/2 c butter                    1 1/2 c flour
1/2 c dark brown sugar                1 tsp baking soda
1/2 c honey                    1 tsp cinnamon
1 egg                        3/4 tsp nutmeg
4 apples (medium-sized), chopped        1/2 tsp salt

Cream butter with sugar.  Add honey and egg; beat well.  Stir in apples.  Add
dry ingredients and mix well.  Pour into oiled 8-inch square pan.  Bake at 350
degrees for 35-40 minutes.  Serve with Caramel Sauce.

Serves 4

KEY WORDS:  easy, baked goods, cake, dessert, quick, kids, make ahead
-----
It's great with Apple Indulgence.

                 Caramel Sauce

1 c dark brown sugar                1 lemon, juiced
2 1/2 T cornstarch                1 1/2 c boiling water
2 1/3 T butter

In a saucepan, mix together brown sugar and cornstarch.  Add butter, lemon
juice and water.  Cook until thickened, stirring occasionally.    Perfect topping
over Apple Indulgence.

Makes about 1 3/4 cups.

KEY WORDS:  easy, dessert, topping, kids
-----
Served at the best Thai restaurants.

                Banana Fritters

1 egg, separated                 1 T butter, melted
1/3 c milk                     4 bananas
1/2 c unbleached flour                 1 lemon, juiced
1 T sugar                     3 T powdered sugar
1/2 tsp baking powder                 safflower oil
1/2 tsp salt                     sour cream

Beat egg white until stiff; set aside.    Beat egg yolk until light; add milk to
yolk and beat again.  Combine flour, sugar, baking powder and salt;  stir into
egg yolk.  Add butter and fold in egg white.  Cut bananas into serving-sized
pieces.  Pour lemon juice over bananas.  Sprinkle with powdered sugar.    Dip
bananas into batter, coating them evenly.  Fry a few at a time in 2 inches of
hot oil, for 2-3 minutes until golden brown.  Drain on a paper towel.  Serve
piping hot with sour cream.

Serves 4

KEY WORDS:  dessert, entertain, quick, appetizer
-----
Great over fresh berries or with scones or gingerbread.

                 Mock Devonshire Cream

1 cup whipping cream
3 T powdered sugar
1 1/2 cups sour cream

Beat sour cream until smooth; set aside.  In a chilled bowl with chilled
beaters, whip cream until soft peaks form.  Continue whipping and add sugar one
tablespoon at a time.  Gently fold in sour cream and blend thoroughly.

Makes about 4 cups

KEY WORDS:  topping, English tea
-----
So light it doesn't need wings.

                Angel Food Cake

1 c cake flour                    1 1/2 t cream of tartar
1 c sugar                    3/4 c sugar
1 3/4 c egg whites                1 t vanilla
3/4 t salt

Sift flour with first sugar four times; set aside.  Beat egg whites with salt
until foamy, then add cream of tartar and beat until stiff.  Add remaining
sugar one tablespoon at a time, folding into egg whites.  Add vanilla.    Sift
flour and sugar mixture over top of egg whites a little at a time and fold in.

Bake in an ungreased 10-inch angel food
cake pan at 325 degrees for 65-75 minutes.
Invert pan to cool.

Serves 12

KEY WORDS:  cake, dessert, make ahead
-----
Eat them slowly and savor the flavor.

                   Jam Tarts

1/2 c butter                      1 t lemon juice
4 ounces cream cheese                  1 c unbleached flour
1 T pure maple syrup                  jam or preserves

Melt butter.  Blend in cream cheese, maple syrup and lemon juice.  Add flour
and combine until dough is smooth.  Chill overnight.  Roll dough to 1/4-inch
thickness.  Cut into 3-inch rounds.  Make an indentation in the center of each.
Spoon jam into each indentation.  Bake on oiled cookie sheets at 450 degrees
for 15 minutes.  Crust should be golden brown and possibly flaking.  If not,
return for additional few minutes.

Makes 12

KEY WORDS:  entertain, baked goods, brunch, holiday, English tea, make ahead,
kids
-----
Good any time of the year.

                 October Cake

2 1/4 c unbleached flour        2 eggs
2 t baking powder            1 1/2 c canned yams, chopped, drained
2 t baking soda             2 c chopped tart green apples
1/4 t allspice                1/2 c walnuts, chopped
1/4 t nutmeg                1/2 c raisins (optional)
2/3 c pure maple syrup            2 T cream
1/2 c butter, softened            2 T orange marmalade or Grand Marnier

Preheat oven to 350 degrees.  Sift together flour, baking powder, baking soda,
allspice and nutmeg.  Set aside.

In separate bowl, combine maple syrup, butter and eggs, and beat with electric
mixer for 3 minutes.  By hand, stir in yams, apples, walnuts, raisins, cream
and marmalade.

Add flour mixture a little at a time, stirring well after each addition; batter
will be stiff.    Pour into lightly oiled 9 x 5-inch loaf pans.  Bake at 350
degrees 60-70 minutes.    Let cake cool 10 minutes, then turn onto cooling rack.
Let cool completely before slicing.

Makes 2 loaf cakes

KEY WORDS:  baked goods, cake, brunch, entertain, holiday, dessert
-----
No need to compare carob to chocolate; enjoy it for itself.

                   Carob Candy Balls

1/2 c carob powder                1/4 c wheat germ
1/2 c honey                    1/4 c dry milk powder
1/2 c peanut butter                1 c honey graham cracker crumbs
1/2 c sesame seeds

Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ and
powdered milk.    Form into 1 1/2-inch balls.  Roll in graham cracker crumbs.
Refrigerate 1 hour before serving.  This candy is low in salt, high in
potassium.

Makes 24 candy balls

KEY WORDS:  candy, easy, kids, make ahead, stores well
-----
This tour de force was created by our friend, Cathy Rogers, who teaches cooking
and specializes in French and Italian nouvelle cuisine.  Her chocolate
creations always cause a sensation.  She recommends serving this cake with
Creme de Menthe Custard Sauce, but it's incredibly delicious even without it.

             Chocolate Tile Cake - Part I

SOUFFLE CAKE:                    TRUFFLE CREAM:
1/2 pound semi-sweet chocolate            18 oz semi-sweet chocolate,
1/4 c fresh rich coffee              broken into small pieces
7 large eggs, separated and            3 c heavy cream
     at room temperature            CHOCOLATE TILES:
3/4 cup sugar                    8 oz semi-sweet chocolate
1 pinch salt                    cocoa powder, unsweetened
                        confectioners sugar

Souffle Cake.  Preheat oven to 350 degrees.  Butter jelly roll pan of
approximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper; allow wax
paper to extend over each end by about 2 inches.  Set aside.  Melt chocolate
with coffee in 200 degree oven, for about 10 minutes, or until melted.    Cool.

Beat egg yolks with electric mixer until smooth.  Gradually add sugar and
continue beating until mixture is pale yellow, about 5 minutes.  Stir in the
cooled chocolate mixture.

Beat egg whites with salt until they form stiff peaks.    Stir 1/5 egg whites
into chocolate mixture to lighten and then pour chocolate mixture into egg
whites.  Gently fold whites and chocolate together until no white shows.  Pour
batter into prepared jelly roll pan.  Bake for 14 minutes.

Truffle Cream.    Place chocolate in bowl, and place in 200 degree oven for 15
minutes or until melted.  Heat heavy cream in saucepan until hot.  Slowly pour
hot cream over melted chocolate, and stir until smooth and shiny.  Strain
mixture into bowl and cool to room temperature.

Tiles.    Place chocolate in bowl and place in 200 degree oven for 15 minutes or
until melted.  Place wax paper down the length of a 17 x 14-inch baking pan.
Secure end with dab of softened butter.  Pour melted chocolate on wax paper,
and with a metal spatula spread it out the length of the baking pan.

Refrigerate chocolate for 1 hour.  Remove chocolate and leave it at room
temperature for 5 minutes.  Cut chocolate into three strips, one 3 1/4 inches
wide, and two strips 2 1/2 inches wide.  Cut strips crosswise into 3/4-inch
sections to make tiles.  Refrigerate until needed.

Instructions continue in Chocolate Tile Cake - Part II

Serves 12

KEY WORDS:  baked goods, dessert, entertain, holiday, cake, sinfully rich, kids
-----
Continued from Chocolate Tile Cake - Part I.  It may be long, but it's worth
the effort.

             Chocolate Tile Cake - Part II

SOUFFLE CAKE                    TRUFFLE CREAM
                        CHOCOLATE TILES

Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour.    Over the top of
the Souffle Cake, sift unsweetened cocoa.  Cover the cake (leave in pan) with a
sheet of wax paper and cookie sheet.  Invert cake onto them.  Remove jelly roll
pan and wax paper.  Slip out cookie sheet.  Trim rough edges of cake.  Divide
cake lengthwise into 3 equal strips about 3 1/4 inches each.

Remove the Truffle Cream, mixing bowl and beaters from refrigerator.  Place 2
1/3 cups cream in mixing bowl.    Return remainder to refrigerator.  Beat about 1
1/2 minutes.  Place one strip of cake on cookie sheet.    Spread 1/2 of beaten
cream on cake, top cream with second cake strip.  Place remainder beaten cream
over top and cover with last cake strip.  Trim any rough edges and chill cake
for 1/2 hour.  Chill clean mixing bowl and beaters.

Beat remaining Truffle Cream in chilled bowl for 1 1/2 minutes.  Remove cake
from refrigerator and spread cream over top and sides.

Remove tiles from refrigerator.  Trim the tiles to fit height of cake.    Using
sharp knife, separate 3 strips of tile.  Place the 3 1/4-inch tile over top of
cake.  Leave wax paper on.  Place the two remaining strips along sides of cake.
Try to align side and top tiles.  Cover cake tightly with aluminum foil and
refrigerate over night.

Remove cake from refrigerator.    Remove foil.  Trim off ends of cake.  Place
cake on serving dish.  Peel off strips of wax paper.  Place narrow strips of
foil diagonally on top of cake to form pattern, and sift confectioners sugar
over it.  Lift off foil.  Serve with Creme de Menthe Custard Sauce.

Serves 12

KEY WORDS:  baked goods, dessert, entertain, holiday, cake, sinfully rich, kids
-----
Recommended for use with the Chocolate Tile Cake, this sauce adds a certain
something to any dessert it's served with.

             Creme de Menthe Custard Sauce

7 eggs, separated              1 T vanilla
1/3 c sugar                  1/2 c lightly whipped heavy cream
2 c regular milk, scalded          2 T white creme de menthe

In bowl of electric mixer, beat egg yolks very lightly.  Gradually beat in
sugar; beat about 4 minutes.  Stir in milk which has been scalded.  Place
mixture in saucepan and cook, stirring over medium low heat about 5 minutes.
Place mixture in mixing bowl over ice, and add vanilla.  Cover with plastic
wrap and refrigerate.  Just before serving, stir in whipping cream and creme de
menthe.

Serve with Chocolate Tile Cake or other cake.

Makes 1 batch Custard Sauce

KEY WORDS:  dessert, entertain, holiday, topping, sinfully rich
-----
Cathy Rogers is well-known in our area for her chocolate designs.  When you try
this cake, you'll understand why.

                Chocolate Truffle Cake

16 ounces semi-sweet chocolate         4 eggs, separated (room temperature)
1/2 c sweet butter             1 c whipping cream
1 1/2 tsp flour              1 tsp vanilla
1 1/2 tsp sugar              2 T confectioners sugar
1 tsp hot water              confectioners sugar for sprinkling
                        over top of cake

Oil bottom of 8-inch or 9-inch spring form pan.  Melt chocolate and butter in
low 200 degree oven for 10 minutes or until chocolate and butter are melted.
Add flour, sugar and water; blend well.  Add egg yolks one at a time, beating
well after each addition.  In a separate bowl, beat egg whites until stiff.
Fold gently into chocolate mixture.  Turn into prepared pan and bake for 15
minutes in middle of 425-degree oven.  Let cake cool completely.  Sift or
sprinkle powdered sugar over top of cooled cake.

Whip cream, vanilla and confectioners sugar until soft peaks form.  Whipped
cream may be served thickly spread on top of cake or in a separate bowl.

Serves 8

KEY WORDS:  baked goods, entertain, holiday, cake, sinfully rich, kids, dessert
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