CLAM STUFFED MUSHROOMS

1 pound fresh mushrooms
2 cups water
1 tablespoon lemon juice
1 8 ounce package cream cheese, at room temperature
1 small can minced clams, drained
4 teaspoons dry sherry
1 teaspoon curry powder
1 teaspoon Worcestershire sauce
paprika

Wash mushrooms. Place water and lemon juice in a large saucepan. Bring to a boil and add whole mushrooms. Return to a boil and simmer over low heat about 2 minutes. Remove, drain, and cool.Break stems from mushroom caps and reserve 1/2 cup finely chopped stems for filling. Blend cream cheese and sherry. Add chopped mushroom stems, minced clams, curry powder, and Worcestershire sauce. Fill each mushroom cavity with the cheese mixture; pile high. Sprinkle with paprika. Chill 2 hours before serving. Makes about 24 mushroom appetizers.

Roasted Loin of Pork with Mushroom Stuffing and Burgundy Sauce

4 cups beef stock
4 tablespoons olive oil, divided, plus 1/4 cup
1 onion, finely chopped
5 cloves garlic, finely chopped
1 shallot, finely chopped
1 teaspoon grated lime zest
1 pound mixed, fresh mushrooms, finely chopped
1 cup bread crumbs
1/4 cup parsley, chopped
salt and pepper
1 4 pound boneless pork loin
1/2 cup burgundy or other red wine
4 tablespoons butter

In a saucepan, boil stock over medium high heat until reduced by half, to 2 cups. Set aside. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add onion, garlic, shallot and lime zest. Saute 5 minutes. Add mushrooms and cook until mixture is golden brown, about 10 minutes. Combine in a large bowl with bread crumbs and 1/4 cup olive oil, stirring well. Add parsley, season with salt and pepper and set aside. To prepare pork for stuffing, pat dry. Beginning in the middle of one end, with a thin, very sharp knife, make a lengthwise cut toward center of pork. Repeat from opposite end of pork, to complete a hole running through middle. With the handle of a wooden spoon, or your fingers, open up the cut you have made to about a 2 inch wide opening. Working from both ends of pork, pack stuffing into opening, pushing towards center. Season all sides of the pork with salt and pepper. Heat oven to 375F. Heat 2 tablespoons olive oil in a large skillet over high heat until hot but not smoking. Brown pork on all sides, about 2 minutes. Transfer to a roasting pan, and roast in oven about 1 hour. Remove pork to cutting board and let stand 10 minutes. Meanwhile, on top of stove add burgundy to the roasting pan and deglaze over medium high heat, scraping up any browned bits. Add reduced stock to pan, and simmer, stirring occasionally, 5 minutes. Add butter, 1 tablespoon at a time, to sauce, stirring well. Season with salt and pepper. Slice pork and serve with sauce.

CHEESE BLINTZES

8 ounces cottage cheese
1/2 teaspoon salt
1 egg, well beaten
1/2 teaspoon vanilla
1/4 cup raisins
Batter:
1 cup sifted flour
1/4 teaspoon salt
3/4 cup water or milk
2 eggs, well beaten

To prepare filling, cream the cottage cheese with a fork. Stir in the remaining ingredients. To prepare the batter, sift together the flour and salt. Stir the water or milk into the beaten eggs and add gradually to flour mixture. Beat until smooth. Butter a 7 inch frying pan or griddle and heat. Drop enough batter into hot pan just to cover bottom. As soon as edges of pancake begin to curl away from side of pan, turn out onto wax paper and spread with a spoonful of the cheese filling. Fold sides over to make a neat package. Make additional blintzes with remaining batter and filling. Place blintzes on hot buttered frying pan and fry until browned. Turn and fry on the other side. Serve at once. 6 servings.

SCAMPI LORENZO

4 large boneless, skinless chicken breasts
12 medium to large shrimp
Italian salad dressing
butter
lemon juice
3 fresh, medium garlic cloves
fresh parsley
capers, optional

Pound out chicken breasts and cut into strips to make chicken tenders. Peel and devein uncooked shrimp. Wrap individual chicken strips around shrimp and hold with toothpicks. Marinate shrimp wrapped in chicken in Italian salad dressing overnight. Saute butter, finely chopped garlic and lemon juice and capers, if using. Add shrimp/chicken and sear on high heat, constantly turning the shrimp. Transfer to grill and finish cooking. Arrange on a bed of lettuce and fresh cut lemon and sprinkle with fresh parsley.

LASAGNA CHICKEN FLORENTINE

11/2 tablespoons butter or stick margarine
3 tablespoons all purpose flour
2 12 ounce cans evaporated skim milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
cooking spray
6 no boil lasagna noodles
1 1/2 cups shredded cooked chicken breast
1 10 ounce package frozen chopped spinach, thawed, drained and squeezed dry
1/2 teaspoon freshly ground black pepper, divided
3/4 cup preshredded reduced fat pizza blend cheese or cheddar cheese

Preheat oven to 450F. Melt butter in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly about 3 minutes. Spread 1/2 cup sauce in bottom of an 8 inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450F for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.

Penne Pasta with Lemon Infused Vegetables and Ricotta Salata

1 pound penne pasta
1 gallon water
2 tablespoons salt
4 to 6 ounces virgin olive oil
1 tablespoon garlic
1 tablespoon lemon zest
1 to 2 teaspoons red pepper flakes
1 pound Shiitake mushrooms, quartered
1 cup red peppers, diced
1 pound broccoli, florets
1 each large fennel, cut into strips
1 teaspoon fresh thyme
1/4 cup Italian parsley, coarsely chopped
1 pound ricotta salata cheese

Parcook the broccoli and fennel by boiling for 3 to 4 minutes in salted water, drain and reserve. To cook the pasta, bring the salt and water to a boil. Add the pasta and stir frequently to prevent the pasta from sticking together. Cook until the pasta is almost tender, approximately 8 to 10 minutes. Drain and reserve some of the cooking liquid. While the pasta is cooking, heat a large sauté pan over medium heat and sauté the garlic, lemon zest, and the red pepper flakes in the olive oil for 3 to 4 minutes, being very careful not to brown the garlic. Add the red peppers and Shiitakes and continue to cook until the mushrooms are tender. Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning. Add the cooked pasta, half of the parsley and season with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid. Portion the pasta into heated bowls and garnish the tops with grated ricotta salata and the chopped parsley. Note: Ricotta salata is a dry salted ricotta cheese that has a sharp, almost tangy flavor; it is available in most Italian grocery stores. This is a vegetarian dish with large pieces of Shiitake mushrooms that help give this dish a hearty, meaty flavor. Serves 4 to 6.

CROCKPOT RECIPE

Creamy Country Chicken and Vegetables

4 bone in chicken breasts, about 2 1/4 pounds, each cut in half
1 1/2 pounds potatoes, peeled and cut in 1 inch pieces
1 pound carrots, peeled and cut in chunks
1 medium onion, coarsely chopped
2 10 1/2 ounce cans chicken gravy
1 1/2 teaspoons thyme leaves
1/4 teaspoon poultry seasoning
1 teaspoon salt
cornstarch
1 cup sour cream

Rinse chicken and pat dry. In a 3 1/2 or 4 quart slow cooker, place potatoes, carrots and onion. Top vegetables with chicken, overlapping slightly, making sure all chicken is on top. In small bowl, combine gravy, thyme, poultry seasoning and salt. Pour mixture over chicken and vegetables. Cover and cook for 7 1/2 hours on low or until chicken is done and vegetables are tender. Place chicken and vegetables on a platter or in large bowl. Thicken gravy with cornstarch mixed with a little water. Whisk sour cream into gravy; pour over chicken and vegetables. Serve with warm biscuits. Makes 4 servings.

SOUTHWESTERN SALSA MEATBALL APPETIZERS

1 pound Bob Evans Original Recipe Roll Sausage
16 ounce jar prepared salsa, medium heat
1 1/4 cups plain bread crumbs
1 egg
1 1/4 teaspoon sugar
3/4 to 1 cup red bell pepper, diced
3/4 cup green bell pepper, diced
1/2 cup scallions, sliced, green part only
1 1/2 teaspoon ground cumin
1/2 to 3/4 teaspoon garlic powder

Preheat oven to 350F. In a medium size bowl, add sausage, egg and 1 cup salsa. Add bread crumbs until mixture starts to firm. Combine mixture with cut vegetables and seasoning. Form into 1 1/2 to 2 inch meatballs and place on nonstick cookie sheet. Leave space between meatballs. Bake for 15 to 20 minutes depending on oven. Serve with remaining salsa in a dish and side container of toothpicks on tray. Makes approximately 24 to 26 meatballs. Refrigerate leftovers.

6 ONION SOUP

4 tablespoons sweet butter
2 cups chopped yellow onion
4 large leeks, white parts only, well cleaned and thinly sliced
1/2 cup chopped shallots
4 to 6 garlic cloves, minced
4 cups chicken stock
1 teaspoon dried thyme
1 bay leaf
salt and freshly ground pepper
1 cup heavy cream
3 scallions, cut diagonally 1/2 inch pieces

Melt butter. Add onions, leeks, shallots and garlic. Cook, covered, over low heat until vegetables are under and lightly colored, about 25 minutes. Add stock, thyme and bay leaf, salt and pepper. Bring to boil, reduce heat and cook, partially covered, for 20 minutes. Pour soup through a strainer set over a bowl, transfer solids and 1 cup liquid to the bowl of food processor fitted with a steel blade and puree. Return the puree and remaining 3 cups of liquid to pot and set over medium heat. Whisk in heavy cream and bring to a simmer. Add the scallions and simmer for 5 minutes. Ladle into heated bowls and garnish with croutons

SZECHUAN CHICKEN

Chicken, 6 pieces your choice
oil for deep frying
Marinade:
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chili paste
2 tablespoons soy sauce
2 tablespoons cornflour
1 egg
salt to taste
Sauce:
3 tablespoons spicy chili oil or ordinary oil
1 teaspoon finely chopped ginger
1 tablespoon finely chopped garlic
dry red chilies cut into 4 pieces
1/2 teaspoon sesame seeds
1/4 cup sliced spring onion
1/2 cup chicken stock
1/3 cup tomato sauce
1 tablespoon soy sauce
1 teaspoon chili sauce
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon black pepper
pinch of Ajinomoto
salt to taste
3/4 tablespoon cornflour mixed with 1/4 water
Garnish:
spring onions, 4 long thin pieces
spring onion tops, 4 long thin pieces

Combine all the marinade ingredients and rub on the chicken pieces and set aside for 30 minutes. Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked. Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan. Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on a high flame for 1 minute. Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken. Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Garnish with the spring onion and spring onion tops.

CRANBERRY RICE STUFFED CORNISH HENS

2/3 cup long grain rice
3 tablespoons butter
2 cups water
2 teaspoons instant chicken bouillon granules
3/4 cup chopped fresh cranberries
3 tablespoons sugar
1 teaspoon grated orange peel
2 tablespoons orange juice
4 1 pound Cornish game hens
Orange Glaze

In a saucepan cook the rice in butter for 5 minutes, stirring frequently. Stir in water and chicken bouillon granules. bring the mixture to boiling. Reduce the heat. Cook, covered, over low heat until the rice is tender, about 20 minutes. Stir in the cranberries, sugar, orange peel and orange juice. Salt cavity of birds. Stuff each with cranberry mixture, push drumsticks under band of skin at tail or tie to tail. Place the birds on rack in shallow roasting pan. Cover the hens loosely with foil and roast at 375F for 30 minutes. Uncover and continue to roast for 1 hour longer, brushing occasionally with Orange Glaze. Makes 4 servings.

Orange Glaze:
Combine 1/4 cup of orange juice and 3 tablespoons of melted butter.

SEARED SCALLOPS WITH SAFFRON RICE

1 pound sea scallops rinsed
salt and pepper
1/3 cup olive oil
sliced lemons

Saffron Rice:
1 cup long grain rice
1/3 cup chopped tomatoes
generous pinch of saffron
1/2 onion finely chopped
1/2 sweet red pepper chopped
salt and pepper
1 3/4 cups chicken stock
1/4 cup dry white wine
handful of chopped parsley

For rice, saute onion and peppers in olive oil until soft, add saffron, tomato, salt and pepper and continue to cook for another couple of minutes. Add the rice and coat with the oil. Add the wine and stock bring to a boil, cover and simmer for about 15 minutes or until the liquid is absorbed. Turn off the heat and let stand while the scallops are prepared. For the scallops, heat the oil in a skillet until very hot. Salt and pepper the scallops and add to the pan. Let them sear on both sides for about 2 to 3 minutes. Do not try to turn the scallops before a couple of minutes or they will stick. The trick here is to caramelize the sugars over high heat which will release them from the pan. To serve, place rice and scallops on a platter and sprinkle both with parsley and squeeze some lemon juice over the scallops. Serve with a crisp green salad and some dry Portuguese Rioja.

DEEP DISH TACO SQUARES

2 cups Bisquick mix
1 pound ground beef
2 tablespoons chopped onion
8 ounces sour cream
1/3 cup mayonnaise
1/2 cup cold water
1 chopped green pepper
8 ounce can tomato sauce
1 cup shredded cheese

Combine mix and water, stirring until blended. Press into greased 12 x 8 x 2 inch baking dish. Bake at 375F for 9 minutes. Cook beef, green pepper and onion until meat is brown; drain. Stir in tomato sauce; spoon over crust. Combine sour cream, cheese and mayonnaise. Spoon over meat mixture. Sprinkle with paprika. Bake uncovered for another 25 minutes. Serves 6 to 8.

CHINESE GRILLED SHORT RIB APPETIZERS

4 pounds baby back ribs
1/3 cup sesame oil
4 1/2 tablespoons Smucker’s Natural Creamy Peanut Butter
4 tablespoons brown sugar
2 1/4 tablespoons curry
3/4 cup soy sauce
1/2 tablespoon pepper
1/2 cup rice wine
10 green onions, sliced
1/2 teaspoon ginger root, grated
2 garlic cloves

Trim baby back ribs. In a blender or food processor, combine sesame oil, creamy peanut butter or brown sugar, curry, soy sauce, pepper, rice wine and sliced green onions; process for about 15 seconds. Add grated ginger root and garlic cloves; process for about 45 seconds. Rub the sauce onto the ribs and refrigerate for 2 hours. Grill, basting often with the sauce, until done; about 30 minutes.

KENTUCKY HOT BROWN SANDWICH

2 tablespoons butter
4 tablspoons flour
2 cups milk
1/2 teaspoon chicken bouillon
1/2 cup shredded sharp Cheddar cheese
4 slices bread, toasted
6 ounces cooked turkey breast meat, thinly sliced
6 ounces cooked ham, thinly sliced
1 tomato, sliced
4 slices bacon, cooked until crisp
2 teaspoons Parmesan cheese
paprika

Preheat oven to 300F. Melt butter in skillet. Stir in flour. Gradually add milk and bouillon; cook until thickened. Add cheese. Stir until cheese is melted; remove from heat. Put toast in flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat. Bake 10 minutes. Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika before serving. Serves 4.

TEXAS CHILI FOR SATURDAY

3 pounds lean beef, cubed or coarsely ground
1/4 cup salad oil
6 cups water
2 bay leaves
6 tablespoons chili powder
1 tablespoon salt
10 cloves garlic, minced
1 teaspoon cumin seeds
1 teaspoon oregano leaves, crushed
1/2 teaspoon red pepper
1/4 teaspoon black pepper
1 tablespoon sugar
3 tablespoons sweet Hungarian paprika
1 tablespoon dried onion flakes
3 tablespoons flour
6 tablespoons cornmeal

In a 6 quart saucepan, sear beef in salad oil until beef color is gray, not brown. Add water, bay leaves, chili powder, salt, garlic, cumin seeds oregano, red pepper, pepper, sugar, paprika and onion flakes. Simmer, covered, 2 hours. Cool. Refrigerate overnight so flavors will mellow. Remove top layer of solidified fat. Reheat. With a little cold water make a paste of flour and cornmeal. Add paste to chili. To obtain a smooth texture, cook and stir 5 to 7 minutes after thickening has been added. Remove bay leaves before serving.Serves 6.

SICILIAN STUFFED SHELLS

8 ounces jumbo shells
1 medium onion, chopped
2 teaspoons olive oil
15 ounces ricotta cheese
1/2 cup yellow raisins
1/2 cup chopped green olives
Salt and freshly ground black pepper, to taste
1 15 oz. can tomato sauce
1/4 cup grated Parmesan
1 cup grated mozzarella cheese

Cook the shells according to package directions. Rinse, drain and spread on a sheetpan while you prepare the filling. Preheat the oven to 350F. In a small saute pan, stir together the onion and olive oil. Cook over medium heat until the onion is wilted, about 5 minutes. Transfer to a medium bowl and stir in the ricotta cheese, raisins, olives, and salt and pepper to taste. Fill each shell with some of the ricotta mixture. Arrange the shells, open-side-up, in a baking dish. Spoon the tomato sauce over the shells and then sprinkle them with Parmesan and mozzarella cheeses. Bake, covered, until bubbling and hot, about 35 to 40 minutes. Uncover and bake for an additional 5 minutes. Serve hot. Serves 4.

EGGS BENEDICT

12 eggs
3 egg yolks
2 tablespoons lemon juice
Tabasco sauce
6 English muffins, split
12 slices Canadian bacon
1 stick butter

Lemon Hollandaise:
Melt butter in a small sauce pan. Let cool to the touch but still remain liquid. Skim white milk solids off the top with a spoon and discard. Bring double boiler to a boil. In top pan of double boiler, away from heat, combine egg yolks and lemon juice. Whisk to blend. Place egg yolks mixture over double boiler and mix while you count to 15. Remove from heat and continue to mix while you count to 15. Return to heat and repeat this procedure. Watch the mixture as it thickens making sure to scrape the sides of the bowl. Continue this until the mixture resembles the consistency of whipped cream. If the mixture turns to scrambled eggs, discard and start over. Once the mixture has thickened, add the melted butter in small amounts. If the butter is too hot, it will overcook the sauce. The finished sauce should be creamy and will hold up to 1 hour. Periodically reheat over double boiler. Season with Tabasco to taste. Discard after 1 hour. Do not cool and reheat.

Eggs:
Toast English muffins lightly and heat Canadian bacon. Poach the eggs in a shallow pan and remove with a slotted spoon. Place eggs on muffin and Canadian bacon. Top with Hollandaise and enjoy.

CHEDDAR BEEF AND NOODLE CASSEROLE

1 8 ounce package noodles, cooked & drained
1 1/2 lean pounds ground beef
1 medium onion, chopped
1 15 ounce jar spaghetti sauce
1 10 3/4 ounce can Cheddar cheese soup
1 8 ounce can tomato sauce
1 4 ounce can or jar sliced mushrooms
1/4 teaspoon garlic powder
pepper to taste
2 cups shredded Cheddar cheese

In a large skillet, brown ground beef with chopped onion; drain well. Stir in spaghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and pepper. Simmer for 3 to 4 minutes. Combine beef mixture with cooked noodles; pour into a 3 quart baking dish. Cover and bake at 350F for 35 to 40 minutes, or until bubbly. Uncover; sprinkle with cheese, and bake just until cheese is melted. Serves 8.

BEEF AND SPINACH STIR FRY WITH NOODLES

1 pound round tip steaks, 1/8 to 1/4 inch thick
6 ounces cooked thin spaghetti
1 10 ounce package fresh spinach, stems removed and thinly sliced
1 8 ounce can sliced water chestnuts, drained
1/4 cup green onions, sliced
2 tablespoons red chili peppers, chopped

Marinade:
1/4 cup hoisin sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon water
2 teaspoons dark sesame oil
2 large cloves garlic, crushed
1/4 teaspoon crushed red pepper

Stack beef steaks; cut lengthwise in half and then crosswise into 1 inch wide strips. Combine marinade ingredients; add beef, tossing to coat. Cover and marinate in refrigerator 10 minutes. Meanwhile cook pasta according to package directions; keep warm. Remove beef from marinade. Bring marinade to a rolling boil; reserve marinade. Heat large nonstick wok or skillet over medium high heat until hot. Add beef, half at a time and stir fry 1 to 2 minutes or until outside is no longer pink. Do not overcook. Remove beef; keep warm. In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally. Return beef to skillet; mix lightly. Garnish with chili peppers. Makes 5 servings.

STUFFED SCALLOP CASSEROLE

1 1/2 pounds fresh scallops
2 cups bread crumbs
1 teaspoon paprika
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/4 cup melted butter
1/4 cup salad oil
1/2 cup water

Wash scallops lightly in cold water. Set in 8 inch pie plate. Mix remaining ingredients well. Pour on top of scallops. Dot with butter. Bake at 350F for 25 to 30 minutes.

BALSAMIC GLAZED CORNISH GAME HENS

2 Cornish game hens

Marinade:
1 cup balsamic vinegar
1 whole garlic bulb, cut in half horizontally
1 large yellow onion, chopped
4 springs fresh rosemary

Glaze:
pan juices
1 tablespoon brown sugar
1 teaspoon chicken base

freshly ground pepper
seasoning salt

Place a large resealable bag in a plastic container. Then, cut the hens in half using a sharp butcher knife. Place halved hens in the plastic bag. Top with the balsamic vinegar, garlic, chopped onions and sprigs of rosemary. Close the bag and seal to keep in juices. Marinate overnight or at least 12 hours and turn the bag at least once during the marinating process. Preheat oven to 350F. An hour before serving, dump the entire bag, marinade and all, out into the 13 inch pan. Arrange the halves so that the wings are facing up. Top each with a rosemary sprig. Roast uncovered for 1 hour. Set the roasted hens on a serving platter. Strain the juices and return them to the pan. Simmer until reduced almost by half. Tilt the pan so you can remove most of the grease which is clear and easy to remove with a large spoon. Heat over medium heat and add the brown sugar and chicken base. Cook just until thickened and has the appearance of a glaze. Pour the glaze over the hens and serve with a sprinkling of freshly ground pepper and a bit of seasoning salt. Serve with your favorite herbed rice and vegetables. Serves 4 when you have other courses or serves 2 as an elegant main course.

CROCKPOT RECIPE FOR AUGUST 6

Beef Burgundy and Noodles

1 to 2 pound round steak; left whole or if necessary, cut into 2 pieces
2 teaspoons granulated garlic
salt and pepper to taste
1 can cream of mushroom soup
1 can mushroom soup with garlic
1 small can of mushrooms
1/4 teaspoon marjoram
1/2 teaspoon thyme
3 tablespoons dried minced onion
1 cup of burgundy
3/4 cup sour cream

Mix together soups, spices and herbs. Pour this over the steak and cook on low 8 to 10 hours. About 20 minutes before it is done, mix in sour cream. Serve over noodles.

CHOCOLATE MOUSSE CHEESECAKE

Crust:
3/4 cup graham cracker crumbs
1/4 cup unsalted butter, softened
2 tablespoons sugar

Filling
24 ounces cream cheese, softened
1 cup sugar
2 eggs
8 ounces semisweet chocolate, melted and cooled
3/4 cup dairy sour cream
7 tablespoons strong coffee

Preheat oven to 350F. Graham cracker crust: Combine crumbs, butter and sugar in container of electric blender or food processor. Cover and whirl at high speed until well combined. Press crumb mixture into bottom of 8 inch spring form pan. Set aside. Chocolate cream cheese filling: Combine cream cheese, sugar and eggs in food processor. Cover and whirl at high speed until smooth and well blended. Add chocolate, sour cream and coffee. Whirl until well blended. Pour on top of crust. Bake 45 minutes. Turn oven off and prop door open slightly. Leave cheesecake in oven with door ajar for 1 hour. Remove the pan from oven and cool on wire rack. Refrigerate overnight. Loosen sides of pan and remove. Let cake stand 15 minutes before serving.

ITALIAN ZUCCHINI LASAGNA

1 pound lasagna noodles, cooked
1 16 ounce can stewed tomatoes
3 or 4 large zucchini
grated Parmesan cheese
1/2 pound mozzarella cheese, shredded
3/4 cup chopped onion
4 to 6 cloves garlic, chopped or minced
1 small can tomato paste
1/2 cup sliced mushrooms
1 pound lean ground beef
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 cup fresh basil/chopped
ground pepper
1/4 cup red wine, optional

Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes. To prepare zucchini for this recipe, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices. Grease a 9 x 13 inch or larger, baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back over the top on the final layer. Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese. Repeat. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with Parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Italian food with french bread and have additional Parmesan cheese at the table.

GRILLED SIRLOIN WITH CITRUS SALSA

1 1/2 pounds lean boneless top sirloin
1/2 cup low sodium soy sauce
1/4 cup chopped green onion
2 tablespoons dark brown sugar
3 tablespoons fresh lime juice
1/8 teaspoon hot sauce
1 clove garlic, minced
vegetable cooking spray

Citrus Salsa

2 oranges, peeled, seeded, and chopped
1/2 teaspoon grated lemon rind
1/2 teaspoon grated lime rind
1/2 small lemon, peeled, seeded, and finely chopped
1/2 small lime, peeled, seeded, and finely chopped
1/4 cup chopped green onion
1 tablespoon sugar
2 tablespoons chopped fresh cilantro
1 teaspoon seeded, minced jalapeno pepper
2 tablespoons unsweetened orange juice
2 tablespoons rice vinegar

Combine all ingredients for salsa and chill at least 2 hours. Trim fat from steak. Place steak in a shallow dish. Combine soy sauce and next 5 ingredients. Pour over steak; turn steak to coat. Cover and marinate in refrigerator at least 2 hours; turn steak occasionally. Remove steak from marinade; discard marinade. Coat grill rack with cooking spray; place on grill over medium hot coals, 350 to 400F. Place steak on rack; grill, covered, 5 to 6 minutes on each side or to desired degree of doneness. Let steak stand 5 minutes. Cut diagonally across grain into thin slices; arrange on serving plates. Serve with Citrus Salsa. If desired garnish with cilantro springs and slices of orange, lemon and lime.