ftp.barnyard.co.uk/2015.02.ftp.barnyard.co.uk.tar/ftp.barnyard.co.uk/cpm/walnut-creek-CDROM/CPM/DATABASE/CHEF-5.LBR/RECIPES.5Z/RECIPES.5

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Via Veneto, NYC

                       Nick's Caesar Salad

4    anchovy slices, roughly chopped
2    cloves garlic, crushed
2 T    olive oil
1/2 T    wine vinegar
1/2 T    dry mustard
1/2 T    Worchestershire sauce
2 T    grated Parmesan or Romano cheese
1    egg yolk
1/2    head of Romaine lettuce
1/2 C    croutons

Thoroughly mix the first eight ingredients.  Shred the Romaine leaves
in large pieces.  Pour dressing over Romaine and toss to mix well.

Add croutons and enjoy.

Serves 2

KEYWORDS: salad, dressing, appetizer
-----
Phil Perry's

                      Caesar Salad Dressing

4    cloves garlic, crushed
1/2 C    olive oil
2 T    white wine vvinegar
1/2 T    Worchestershire sauce
3 T    grated Parmesan cheese
2    anchovy slices, chopped OR
1 tsp    anchovy paste

Crush garlic into a mixing bowl.  Add other ingredients and mix
well.

Pour over torn Romaine lettuce and top with croutons.

Makes 1/2 Cup of dressing

KEYWORDS: salad, dressing, appetizer
-----
                   Chilie Sauce With Tamarind

1 T    dried shrimp powder
4    dried hot red chilies, seed and minced
4    garlic cloves, crushed
1 tsp    shrimp paste (kapee) or anchovy paste
1/4 C    fish sauce (nam pla, muoc nam)
2 T    palm sugar or dark brown sugar
1 T    tamarind pulp dissolved in
3 T    warm water

Blend shrimp powder, chilies and garlic in a small mixing bowl.

Add in shrimp paste, fish sauce, sugar and tamarind water.  Stir
until well dissolved then pour into small serving bowl.

Makes 1/2 Cup

KEYWORDS: hot, spicy, sauce, Thailand, make ahead
-----
                    Hot and Sour Seafood Soup

1 T    vegetable oil for wok
1/2 lb    fresh shrimp, with heads attached
2 qt    chicken stock
2    HOT chilie peppers, seeded and deveined
1 tsp    salt
1 tsp    lime peel, slivered
4    citrus leaves, preferably Asian lime leaves
3    lemongrass stalks
1/2 lb    firm white fish fillets, cut into 1/2" strips
4    dried Oriental mushrooms
4 oz    crabmeat chunks
2 T    fish sauce (nam pla or muoc nam)
3 T    lime juice
2 T    fresh coriander leaves, chopped
2    scallions, chopped
1    RED chili pepper for color

Shell and devein the shrimp, saving the heads and shells.  Heat oil in
a wok.  Add the shrimp shells and cook till pink.  Add the chicken
stock, chilies, salt, lime peel, leaves and lemon grass.  Bring to a
boil then simmer 15 minutes.

Strain the soup.  Return liquid to pan.  Bring to a boil over med-high
heat.  Add fish fillets and mushrooms.  Cook for 1 minute then add the
shrimp.  Cook for 2 minutes.  Add the crabmeat and fish sauce.  Cook
until crabmeat is just warmed thru.  Remove from heat and stir in lime
juice.  Transfer to serving bowls and sprinkle with coriander, scallion
and a slice or two of Red chili pepper.  Serve immediately.

Serves 4

KEYWORDS: hot, sour, spicy, Oriental, Thailand, soup, seafood
-----
                  Spicy Ginger Beef, Thai Style

! lb    lean beef, top round, flank, sirloin, etc.
3 T    peanut oil for wok
4    cloves garlic, minced
4    hot chili peppers, seeded and deveined, slivered
3    scallions, sliced diagonally
2 T    fresh ginger, julienned
1 T    lime juice
1 T    fish sauce (nam pla or muoc nam)
1 tsp    sugar
1 T    fresh coriander, chopped

Pat the meat dry then slice into 1/2" by 2" strips.

Heat oil in wok over med-high heat.  Add garlic and stir-fry till
barely golden.  Add chilies, scallions and ginger.  Cook 1 minute.

Add beef strips and stir-fry til brown, about 1 minute.  Add lime
juice, fish sauce and sugar.  Stir-fry till blended.

Arrange in heated dish, sprinkle with coriander and serve immediately.

Serves 4

KEYWORDS: main dish, Oriental, Thailand, spicy, hot
-----
F&W magazine, 9/86

          Stuffed Shells Baked in Jalapeno Tomato Sauce

3 T     olive oil
1    large onion, chopped
4    cloves garlic, minced
1    Jalapeno pepper, stem and seeds removed, minced
28 oz    crushed peeled Italian tomatoes with their juice
1 lb    mild goat cheese (Montrachet chevre), at room temp
8 oz    ricotta cheese, at room temp
10 oz    frozen chopped spinach, thawed, drained, squeezed dry
1/2 C    heavy cream
1    egg
2 C    packed fresh basil, minced
1/3 C    freshly grated Parmesan cheese
    freshly ground pepper
8 oz    large pasta shells
2 T    fresh bread crumbs

Heat the oil in a medium saucepan.  Add onion, garlic and Japapeno, cover
and cook over moderate-low heat, stirring, until the onion is soft and
translucent, about 15 minutes.

Add tomatoes and juice.  Bring mixture to a boil.  Reduce heat and cook,
partially covered, for 30 minutes, stirring occasionally.  Uncover and
cook until sauce is reduced by about 1/3, 25 - 30 minutes.  Let cool.

Transfer sauce to a food processor and puree until smooth.  (The sauce
can be made to this point up to 3 days ahead.  Cover and refrigerate.)

In a bowl, mash together the ricotta and goat cheese.  Stir in the cream,
spinach, egg, basil, and half of the Parmesan cheese.  Season with pepper.

Cook the pasta shells in a large pot of boiling, salted water until tender
but still firm, roughly 12 minutes.  Drain and rinse with cold water,
then drain again.

Preheat the oven to 400 degrees F.  Spoon 1 cup of the tomato sauce over
the bottom of a large shallow baking dish.   Stuff each shell with about
1 heaping tablespoon of the cheese filling and place in the baking dish,
filling side up.  Drizzle the remaining tomato sauce evenly over shells.

In a small bowl, combine the bread crumbs and remaining Parmesan cheese.
Sprinkle the mixture evenly over the tomato sauce.  Bake in the upper
third of the oven until the sauce is bubbling, the top is lightly browned,
and the filling is heated through, about 30 to 40 minutes.  Let the dish
cool for about 10 minutes before serving.

Serves 4 as a main course or more as an appetizer.

KEYWORDS: pasta, stuffed, Italian, main dish, appetizer, entertain
-----
            Baked Pasta With Lamb and Garlic Bechamel

3 T    olive oil
1    large onion, chopped
6    garlic cloves, minced
1 lb    lean lamb, coarsely ground
2 tsp    oregano
1 tsp    thyme
1 tsp    ground cinnamon
1 tsp    ground cumin
1/2 t    crushed hot red pepper
1/2 t    ground ginger
1/2 t    ground nutmeg
1    bay leaf
1/2 C    dry red wine
14 oz    crushed peeled Italian tomatoes with their juice
2 tsp    salt
4 C    GARLIC BECHAMEL SAUCE (recipe follows)
2 C    fresh grated Parmesan cheese (2 C = 8 oz)
1 lb    pasta (ziti, elbow macaroni, fusilli, or penne)
4    eggs

In a medium saucepan, heat the olive oil over moderate heat.  Add the onion
and garlic, cover and cook till onions are soft and translucent.

Add the lamb and cook, stirring frequently, until the meat is evenly cooked
and crumbly, about 5 minutes.  Stir in all the spices.  Cook 5 minutes,
then stir in the wine, tomatoes and salt.  Bring to a boil, then reduce
heat and simmer, covered, about 30 minutes.  Uncover and cook until the
sauce is thickened and reduced to about 4 cups, another 30 minutes.  Let
cool to room temperature.  (Sauce can be made to this point 3 days ahead.)

Preheat oven to 350 degrees F.  In a large pot of boiling, salted water,
cook the pasta, stirring occasionally, until tender but still firm, about
8 minutes.  Drain and rinse with cold water then drain again.

Warm the GARLIC BECHAMEL SAUCE over low heat and stir in half of the
Parmesan cheese.  Set aside.

Separate 2 of the eggs.  Whisk the whites until frothy and stir them into
the lamb sauce.  In a large bowl, toss together the cooked pasta, lamb
sauce and 1/2 Cup of the parmesan cheese.  Spoon the mixture into a large
shallow baking dish.  Crack the remaining 2 eggs into a bowl with the 2
yolks.  Whisk to blend, then stir them into the GARLIC BECHAMEL SAUCE.
Pour the sauce enly over the pasta and sprinkle remaining Parmesan over
the top.

Bake in the middle of the oven until topping is golden brown, 40 to 45
minutes.  Let cool 15 minutes before serving.

Serves 8

KEYWORDS: pasta, Greek, baked, main dish, entertain
-----
                      Garlic Bechamel Sauce

4 T    unsalted butter
2    medium garlic cloves, minced
1/4 C    all-purpose flour
4 C    milk
1 tsp    salt
    pinch of nutmeg

In a small heavvy saucepan, melt the butter over low heat.  Stir in
the garlic and cook without browning, for 3 minutes.  Whisk in the
flour and cook, stirring, without allowing it to brown, for about 5
minutes.

Slowly whisk in the milk;  whisk vigorously to avoid lumping.

Stir in the salt and nutmeg.  Bring to a boil and cook, stirring, until
the sauce is thick enough to coat the back of a spoon, about 15 minutes.

Remove from heat, transfer immediately to a small bowl and cover the
surface with plastic wrap to prevent a skin from forming.  The sauce
can be held at room temperature for up to 3 hours.

Makes 4 cups

KEYWORDS: sauce, garlicky
-----
                           Sopa Azteca

2 tsp    cooking oil
2    medium onions, coarsely chopped
6    medium garlic cloves, coarsely chopped
2 lb    large red tomatoes. peeled, seeded, chopped
1 1/2 T     oregano
1 1/2 T     basil
1 T    ground cumin
1 tsp     black pepper
2 1/2 qt  water
2 lb    chicken pieces
4    bay leaves
1    sprig of epazote (optional)
6 oz    tomato paste
1 C    ball peppercut into thin slices 1" long
1 C    celery, cut diagonally in thin slices
1 1/2 C    diced zucchini
1    large carrot, peeled and thinly sliced
1    medium potato, peeled, parboiled, diced and fried
16    small corn tortillas cut in strips 1/4" wide, deep fried, drained
1/2 lb    fresh spinach, stemms removed and leaves shredded
1    avocado, cubed
1 lb    shredded mozzarella or Monteray Jack cheese

Put oil in skillet, add onions and garlic.  Saute until onions are trans-
lucent and soft, about 8 to 10 minutes.  Add tomatoes, oregano, basil,
cumin, and black pepper.  Cook until tomatoes are soft, 10 to 15 minutes.
Let cool then blend this mixture in blender until smooth.  Set aside.

Bring water to a boil in a large pot.  Add chicken pieces, bay leaves and
epazote (an acquired taste, this herb can sometimes be found in Mexican
or Latino food shops).  Skim off the fat and foam.  Add blender puree and
tomato paste and cook until chicken is tender, about 20 minutes.  Remove
chicken, skin and shred the meat.  Set aside.

Add bell pepper, celery, zucchini and carrot to broth and cook about 10
minutes, until veggies are crisp but tender.  Remove vegetables from
broth so as not to overcook.  Salt broth to taste.

To serve:  place vegetables and fried potato in a large soup bowl.  Add,
in order, tortilla strips, spinach (around the top), shredded chicken,
cubed avocado, and cheese.  Pour hot broth into soup bowl and serve.

Serves 12 generously.

KEYWORDS: soup, hearty, Texas, entertain
-----
                         Chervil Butter

1 C    packed fresh chervil
2 tsp    fresh tarragon leaves
1/3 C    chicken broth
8 T    unsalted butter, at room temperature
    salt to taste
    fresh ground black pepper to taste

Combine the chervil, tarragon, butter and 2 T broth in a food processor
and puree.  Set aside.

Heat the remaining broth in a small saucepan set over medium heat.

Gradually add the herb butter and whisk until smooth.

Remove from heat and servvve immediately on the side of poached or
grilled salmon, sea bass or red snapper.

Makes 1 cup.

KEYWORDS: seafood, sauce, herbed, entertain
-----
                       CHERVIL VINAIGRETTE

1/4 C    virgin olive oil
1 T    sherry vinegar
1 1/2 t     aged red wine vinegar
    salt to taste
    fresh ground black pepper
2 T    finely chopped fresh chervil

Combine all ingredients in a small jar, cover and shake vigorously.

Set aside for future use on LOBSTER SALAD WITH CHERVIL LEAVES.

KEYWORDS:  dressing, lobster, salad
-----
                Lobster Salad With Chervil Leaves

1    medium artichoke bottom, stemmed and trimmed
2 T    lemon juice
1 oz    green beans, trimmed
4    asparagus tips, about 2 1/2"
1    small avocado
6    white Boston lettuce leaves
2    lobsters (1 1/2 lb ea.), poached, cooled, meat extracted
1    small tomato, peeled, seeded, and diced
1/4 C    fresh chervil, stems removed

Bring to a simmer lightly salted water in a medium saucepan.  Add the
artichoke bottom and the lemon juice and cook 20 minutes.  Drain, cool
and scoop out any of the fuzzy choke.  Slice bottom into a fan shape.

Bring two separate medium saucepans of lightly salted water to a boil,
add the green beans to one and the asparagus to the other.  Cook 6 minutes.
Drain separately and then chill in ice water until needed.

Peel, halve, seed the avocado.  Slice into a fan shape.  Set aside.

Line a serving plate with lettuce leaves and mound the vegetables in
the center.

Slice the meat from the lobster tails lengthwise into a fan shape, place
on top of the vegetables and top with the claw meat.

Surround with tomatoes and sprinkle chervil leaves over all.  Shake the
CHERVIL VINAIGRETTE dressing again.  Add it to the salad.  Serve
immediately.

Serves 2

KEYWORDS: seafood, salad, herbed, menu-4, brunch, entertain
-----
             Avocados Vinaigrette New Orleans Style

1    egg, hard cooked and chopped
1 tsp    chopped chives or scallion tops
1 tsp    fresh parsley, chopped
1 T    red wine vinegar
1/4 C    olive oil
2    slices of Milano or Genoa salami, cut into thin 1" strips
2    avocados
1    lemon for juice
    freshly ground black pepper

In a small bowl, combine the egg, chives, parsley, vinegar, oil and
salami.  Toss well to mix.

Cut avocados in half lengthwise.  Remove pits.  Sprinkle with lemon
juice to prevent darkening.  Fill each avocado half with salami-egg
mixture.  Sprinkle with black pepper to taste.  Chill before serving.

Serves 4

KEYWORDS: salad
-----
Manhattan Chili Co., NYC

                      Green Chili With Pork

1/2 C    olive oil
2    large yellow onions, chopped, about 4 cups
8    medium garlic cloves, peeled and chopped
8    fresh Jalapeno peppers, stemmed and minced
3    carrots, peeled and sliced crosswise into 1/2" pieces
1 1/2 T     dried oregano, preferably Mexican
3 lb    boneless pork shoulder, cut into 1/2" cubes
5 C    chicken stock or canned broth
    salt
28 oz    crushed Italian plum tomatoes, drained
1    potato, peeled and grated (1= 8 oz)
12    large Poblano chilies (1 1/2 lb), roasted and peeled *OR*
28 oz    can whole roasted mild green chilies, drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil
over medium heat.  Add onions, garlic, Jalapenos, and carrots.  Cook,
stirring once or twice, for 10 minutes.  Stir in oregano and pork cubes
and cook until pork has lost its pink color, about 20 minutes.  Stir
occasionally.

Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the grated
potato.  Bring to a boil, then lower the heat and cook partially covered,
for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2" strips.  Add them to the chili and cook , stirring
often, for another 30 to 45 minutes or until the pork is tender and the
chili is thickened to your liking.  Taste for correct seasonings and let
cook another 5 minutes.  Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over a
gas burner until thoroughly charred.  Wrap chilies in a paper bag after you
roast them.  When cool, rinse under cold running water, rubbing off the
burned skin.  Pat dry and de-stem chilies.

Serves 6 generously.

KEYWORDS: chili, spicy, hearty, main dish, make ahead, freezes well
-----
Manhattan Chili Co., NYC

                        Numero Uno Chili

1/4 C    olive oil
2    large yellow onions, chopped, about 4 cups
2 lb    coarsely ground beef (shank, shoulder or chuck)
2 lb    coarsely ground pork
    salt
1/3 C    mild, unseasoned chile powder
3 T    ground cumin, from toasted seeds, if possible
3 T    dried oregano, preferably Mexican
3 T    unsweetened cocoa powder (NOT DUTCH PROCESS!)
2 T    ground cinnamon
1 1/2 tsp  cayenne pepper, or to taste
4 C    tomato juice
3 C    beef stock or canned broth
8    medium garlic cloves, peeled and minced
2 T    yellow cornmeal as optional thickener (more as needed)
32 oz    dark red kidney beans (drained and rinsed)

In a large skillet, over medium heat, warm the oil.  Add onions and cook,
stirring occasionally, until tender, about 20 minutes.

Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over
medium heat, combine beef and pork.  Season with 2 T salt and cook,
stirring often, until meat has lost all its pink color and is evenly
crumbled, about 20 minutes.

Scrape onions into casserole with meats.  Stir in chili powder, cumin,
oregano, cocoa, cinnamon and cayenne pepper.  Cook, stirring, 5 minutes.
Stir in tomato juice and beef stock.  Bring to a boil then lower heat
and simmer, uncovered, for 1 hour.

Taste, correct seasonings and simmer another 30 minutes or until chili
is thickened to your liking.  Stir in garlic.  To thicken chili further
or to bind any surface fats, stir in the optional cornmeal.  Stir in
the beans and simmer another 5 minutes.

Serves 6 or more.

KEYWORDS: chili, spicy but mild, main dish, make ahead, freezes well
-----
Manhattan Chili Co., NYC

                         Creamy Coleslaw

1 C    mayonaise
1 C    sour cream
1/2 C    mild whole-grain mustard, imported
1/4 C    strained lemon juice
3 T    sugar
1    head of white cabbage (about 2 lb)
3    large carrots
2    crisp tart apples

In a medium bowl, whisk together the mayonaise, sour cream, mustard,
lemon juice and sugar.  Remove any wilted outer leaves of cabbage then
core and quarter.  With a long, sharp knife cut cabbage quarters into 1/8"
julienne strips.  You should have about 6 cups.

Peel carrots and cut them into lengths that just fit crosswise in the
feed tube of a food processor.  With coarsest shredding blade in place,
grate the carrots.

Wash and core apples.  Cut into quarters and grate in food processor.

In a large bowl, combine shredded cabbage, carrots and apples.  Add
all the dressing and toss thoroughly.  Cover and refrigerate overnight
to let the slaw marinate.  When serving, pass the pepper mill.

Serves 6

KEYWORDS: salad, slaw, side dish, crunchy, make ahead
-----
Food & Wine 9/86

                  Tomatoes on Basil Chiffonade

2 C    packed fresh basil
1 lb    ripe tomatoes, cut into 1" wedges
4    garlic cloves, bruised
2 tsp    capers, chopped
1 C    extra-virgin olive oil
1/2 tsp  fresh ground black pepper
1/8 tsp  salt
2 tsp    white wine vinegar
3 C    curly endive, torn into bite sized pieces

Chop one cup of the basil.  In a medium bowl, combine the tomatoes,
garlic, capers, olive oil, pepper and chopped basil.  Toss to coat the
tomatoes with oil.  Cover with plastic wrap and refrigerate overnight.

Pour off and reserve the marinade from the tomato-basil mixture.
Measure out 1/4 Cup of the marinade.  Stir in the salt and vinegar.
(Extra marinade may be reserved and used in a salad dressing or to
marinate more tomatoes.)

Just before serving, divide the endive among serving plates.  With a
sharp knife, finely shred the remaining basil and distribute evvenly
over the endive.  Arrange the tomato wedges on top of the basil.
Drizzle 1 tablespoon of the dressing over each plate.

Serves 4 as a first course.

KEYWORDS: salad, first course, fresh, make ahead
-----
                     Macaroni Country Style

1 lb    tubular pasta, such as penne or ziti
1 lb    ripe red tomatoes, peeled and cut into 3/4" dice
1 lb    green cabbage (Savoy), thinly sliced
1/3 C    olive oil
3    medium onions, finely chopped
1 1/2 lb  boiled ham, sliced 1/2" thick and diced 1/2"
1 tsp    salt
1/2 tsp fresh ground black pepper
3/4 C    dry white wine
2 T    finely chopped Italian flat parsley
1 1/2 tsp  marjoram
1/2 C    freshly grated Pecorino or Parmesan cheese
    extra virgin olive oil

Bring a large pot of salted water to a boil.  Add the pasta, tomatoes
and cabbage.  Return to a rolling boil, stirring frequently.  Cook
until the pasta is tender but still firm and the vegetables are cooked,
6 to 10 minutes.  Drain and transfer to a large bowl.

Meanwhile, heat the oil in a large skillet.  Add the onions and cook over
moderate heat until softened and translucent, about 5 minutes.  Add the
ham, salt and pepper.  Cook, tossing, for 2 minutes.  Add the wine,
parsley and marjoram.  Cover, reduce heat to low and simmer 10 minutes.

Pour the ham sauce over the pasta with vegetables and toss.  Garnish with
the grated cheese and drizzle a little extra virgin olive oil over
each serving.

Serves 6 generously.

KEYWORDS: pasta, easy, main dish
-----
                      Leek and Potato Soup

2    large leeks
3 T    butter (or a combination of butter and olive oil)
1 1/2 C      well flavored chicken stock
3    medium sized potatoes
1 C    whole milk
1/4 C    heavy cream
    chopped chives for garnish (optional)
    salt and pepper to taste

Trim the roots and the green part from the leeks.  Slit them the long
way, stopping about 2" short of the root and soak them in a bowl of
cold water, changing the water until there is no sand in the bottom of
the bowl.  Then slice the leeks into 1" segments.

In a saucepan, melt the butter and add the leeks.  Cook over medium
heat until softened, about 5 minutes.  Be careful not to brown them.

Peel the potatoes, chop roughly and add to the saucepan.  Add the chicken
stock, bring to a boil, lower flame and simmer until potatoes are tender,
about 20 minutes.  Add the milk, simmer a few minutes then add the
cream.  Simmer a few more minutes and correct the seasonings to your
taste with salt and pepper.  Transfer in batches to a food processor or
a blender and puree.  Strain back into saucepan, reheat (or chill),
garnish and serve.

Serves 4

KEYWORDS: soup, hearty, appetizer
-----
                   Uncooked Fresh Tomato Sauce

6    large ripe tomatoes
1/2 tsp      salt
1    lemon for juice
1    large clove of garlic, minced
1/2 C    chopped fresh basil
    salt and pepper to taste
1/2 C    quality olive oil
    sprigs of basil for garnish
    grated Parmesan cheese

Boil several quarts of water in a large pot.  Dunk tomatoes briefly
in boiling water.  Remove skins.

Slice tomatoes in half crosswise and remove seeds, reserving juice
for future use.  Lightly salt the cut surfaces.  Coarsely chop the
tomatoes.

Place tomatoes in a bowl and add lemon juice, garlic, basil, salt
and pepper to taste.  Serve over hot pasta such as capellini or
very thin spaghetti.  Garnish with a sprig of basil and top with
Parmesan cheese.

Makes 1 1/2 Cups of sauce.

KEYWORDS: pasta, sauce, fresh, easy
-----
                    Tomatoes With Gorgonzola

4    large tomatoes, sliced 1/2" thick
1/2 C    extra virgin olive oil
1/4 C    fresh basil leaves, chopped
    fresh black pepper to taste
1/2 lb    fresh imported Gorgonzola cheese
2 T    toasted pignolia (pine) nuts

Arrange tomato slices on individual serving plates, drizzle some
olive oil all over them.  Sprinkle with black pepper and basil.

Crumble the Gorgonzola and distribute it over the slices.  Sprinkle
pine nuts all over and drizzle a little more olive oil.

Serves 4 as an appetizer or side dish.

KEYWORDS: easy, salad, appetizer, side dish, fresh
-----
        Moroccan Chicken With Apples, Onions and Saffron

1 T    butter
1 T    oil
1    chicken (3 1/2 lb or so), cut into serving pieces
1 1/2 lb    yellow onions, peeled and quartered
1/2 tsp        saffron threads
2 T    boiling water
1 1/2 lb    yellow apples, quartered
    salt and fresh pepper to taste

In a large pot, melt the butter in the oil.  Place chicken pieces
in the pot and saute until golden brown on both sides.  Remove
and set aside.

In the same pot, saute the onions until they are slightly limp,
about 8 to 10 minutes.

Meanwhile, add the saffron threads to the 2 T boiling water.  Let
soak for a minute or two, then add to the onions.

Add the yellow apples and cook.  Return the chicken to the pot and
mix carefully so that all the pieces are coated with the onion
and saffron mixture.  Cover and cook over medium or med-low heat
until the apples are cooked, about 25 to 30 minutes.  Turn chicken
occasionally to ensure even coloring.  Salt and pepper to taste.

Serves 4

KEYWORDS: main dish, exotic
-----
                       Shrimp With Saffron

2 lb    large shrimp, cooked and cleaned
1 tsp    salt
1/4 t    fresh black pepper
1/4 C    vinegar
1/2 C    olive oil
2    eggs, hard cooked and chopped
1    onion, finely chopped
1/4 t    powdered saffron
1/4 C    dry sherry

Combine all ingredients in a large bowl.  Chill until ready to serve,
preferably overnight.

Serves 6 as an appetizer.

KEYWORDS: seafood, appetizer, make ahead, entertain
-----
                    Chicken With Chili Salsa

2    medium onions, coarsely chopped
1 T    butter
1/2 t    salt
4 C    chopped, cored fresh tomatoes
1 C    green bell pepper, coarsely chopped
1/4 C    fresh mild chilie pepper, seeded and chopped
2 T    honey
1 tsp    hot chili powder
1    chicken, cut up, skin removed

To make salsa:  In a large 2 qt. microwave casserole dish, place the
onions, butter and salt.  Microwave on high for 3 to 5 minutes,
until onion has wilted.  Add tomatoes, green pepper and chili pepper.
Microwave at 100% power for 8 to 12 minutes until bubbling and soft
enough to be reduced in volume.  Stir in honey and chili powder.

In a 12 X 8 X 2" dish, arrange the skinned chicken, with meatiest
pieces to the outside of dish.  Pour salsa over chicken.  Cover
with plastic wrap, turning back one corner for a vent.

Microwave on high for 25 to 30 minutes, rotating dish for even cooking.

Let stand 5 minutes before serving.

Serves 4

KEYWORDS: spicy, microwave, main dish
-----
                  New Mexican Avocado Lime Pie

3 C    graham cracker crumbs
2/3 C    butter
9    fully ripened avocados
1 T    lemon rind
1 C    lemon juice
1 T    unflavored gelatin
1 1/2 C     sugar
2 C    heavy cream
2/3 C    sugar, for topping
1 T    vanilla
1    lime

Mix butter with crumbs until crumbs adhere to one another.  Shape in
a springform pan and bake for 7 to 10 minutes until light brown.

Heat the lemon juice to a boil.  Remove from heat and stir in the
gelatin until dissolved.  Let cool.  Blend the avocados in a mixer
with the paddle until smooth.  Mix in the sugar and lemon juice with
the avocados.  Beat for 5 minutes and then pour into the graham
cracker shell.  Chill in refrigerator 1 to 2 hours until firm.

Whip cream, sugar and vanilla together then spread on top of pie.

Cut lime into 6 slices, then cut slices in half and place around
outside edge of pie for garnish.  Chill pie before serving.

Makes 1 pie.

KEYWORDS: dessert, pie, unusual, New Mexico, chilled
-----
                         Caesar Dressing

1    egg
1 1/2 C    olive oil
2 T    old wine vinegar
2 T    cider vinegar
1/2 tsp     salt
1/4 tsp     fresh black pepper
1    garlic clove, pureed
2 T    finely chopped parsley
2 tsp    fresh thyme
2 T    fresh oregano, finely chopped
1 T    grated Parmesan cheese

Carefully break an egg into a small bowl or saucer.  In a small
saucepan, bring some water to a boil, slide in the egg, cover
and cook 1 minute (no more).

With a slotted spoon, transfer the egg to a bowl.  With a fork or
a whisk, beat the egg and gradually add the oil and vinegars.

Strain into a second bowl and stir in the salt and pepper, garlic,
parsley, thyme, oregano and Parmesan cheese.

Pour over salad greens and add croutons.

Makes 1 3/4 C dressing.

KEYWORDS: salad dressing, herbed
-----mesan cheese.

Pour over salad greens and add croutons.

Makes 1 3/4 C dressing.

KEYWORDS