HOT TUNA HOAGIES

1 1/2 cups packaged shredded cabbage with carrot
1 9 1/4 ounce can tuna, water pack, drained and broken into chunks
2 tablespoons mayonnaise or salad dressing
2 tablespoons buttermilk ranch, creamy cucumber or creamy Parmesan salad dressing
2 hoagie buns, split and toasted
2 ounces cheddar cheese or Swiss cheese, thinly sliced

In a medium mixing bowl toss together shredded cabbage with carrot and tuna. In a small mixing bowl stir together mayonnaise or salad dressing and ranch, cucumber or Parmesan salad dressing. Toss salad dressing mixture with tuna mixture. Spread tuna mixture evenly on the four halves of the hoagie buns. Place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until heated through. Top with cheese. Broil 30 to 60 seconds more or until cheese melts. Makes 4 servings.

SEVEN BEAN SOUP

4 cups dried beans, as many types as you can find, but try to include adzuki and anasazi
1 teaspoon fresh grated ginger
2 to 3 large onions, chopped
1 teaspoon lemon pepper
3 tablespoons BBQ sauce
3 teaspoons chopped green chili
3 cloves garlic, chopped
1 28 ounce and 1 16 ounce can crushed tomatoes
1 1/2 teaspoon chili powder
6 tablespoons ketchup
6 stalks celery, chopped

Wash, pick over, and soak beans in water to cover by 2 inches, overnight. In the morning, drain and rinse the beans. Return to pot and Cook until tender, 1 1/2 to 2 hours. Add remaining ingredients. Bring to a boil, lower heat and simmer 3 hours more. Stir and add water as needed. If you can wait until it's completely done, you'll have plenty to freeze, and it freezes well.

CHICKEN SCALLOPPINI WITH TOMATOES

4 skinless, boneless chicken breast halves
1/4 cup all purpose flour
1 tablespoon butter
1 tablespoon olive oil
2 large cloves garlic, minced
4 anchovy fillets, drained and chopped
1/2 cup pitted kalamata olives, halved
1/2 of a 14 1/2 ounce can Italian plum tomatoes with liquid, chopped
1/2 cup dry white wine
1/4 teaspoon freshly ground black pepper
3 tablespoons snipped fresh basil
1 tablespoon snipped Italian parsley
2 tablespoons drained capers

Place each chicken breast between 2 pieces of heavy plastic wrap. Pound with flat side of a meat mallet to about 1/4 inch thickness. Coat chicken pieces lightly with flour, shaking off excess. In a large skillet heat butter and oil over medium heat. Add chicken pieces, two at a time, and cook about 1 minute on each side, or until no longer pink. Remove to serving platter; repeat with remaining chicken pieces. Keep chicken warm. Reserve any drippings in skillet. Add garlic, anchovy fillets, and olives to skillet; cook over medium heat for 1 minute. Add tomatoes; mash with fork. Stir in wine and ground pepper. Bring to boiling. Reduce heat; simmer gently, uncovered, 4 to 5 minutes or until juices are slightly thickened. Stir in basil, parsley, and capers; heat through. To serve, spoon tomato mixture over chicken pieces on serving platter. Serves 4.

CALIFORNIA CASSEROLE

3/4 cup onion, chopped
3/4 cup green pepper, chopped
1/4 cup oil
1 pound ground round steak
1 6 ounce can pitted ripe olives, sliced
1 8 ounce package flat noodles, cooked
1 1 pound can creamed corn
1 10 3/4 ounce can tomato soup
1 8 ounce can tomato sauce
1 4 ounce can chopped pimento
1 1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon dry mustard
pepper to taste
8 ounces sharp cheese, grated

Saute onion and green pepper in oil and place in a 3 quart casserole. Saute meat and add to casserole with remaining ingredients except cheese. Spread cheese on top and bake at 350F for 45 minutes. Serves 8 generously.

CURRIED CHICKEN SALAD WITH BROCCOLI

3 cups water
2 tablespoons lemon juice
1 bay leaf
1 clove garlic, halved
12 black peppercorns
1 pound skinned, boned chicken breasts
7 cups small fresh broccoli florets
3/4 cup chopped red bell pepper
1/2 cup nonfat buttermilk
1/3 cup nonfat sour cream alternative
1/4 cup nonfat mayonnaise
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper

Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat and add chicken; cover and simmer 15 minutes or until done, turning chicken after 8 minutes. Remove chicken from pan and let cool. Discard cooking liquid. Shred chicken into bite sized pieces; set aside. Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 5 minutes or until crisp tender. Combine chicken, broccoli, and red bell pepper in a bowl. Combine buttermilk and next 5 ingredients in a bowl. Add to chicken mixture, tossing gently to coat. Serves 7.

BROWNIES WITH RASPBERRY COULIS

1/4 cup butter
2 1 ounce squares unsweetened chocolate
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 cup all purpose flour
1/2 teaspoon salt
1 cup chopped walnuts, optional
1 10 ounce package frozen raspberries
1 tablespoon raspberry juice
1 1/2 teaspoons cornstarch
1 tablespoon orange zest

Preheat oven to 325F. In a medium saucepan over medium heat, melt butter and chocolate; remove from heat. Stir in sugar, eggs and vanilla; beat well. Mix in flour, salt and nuts, if desired. Pour mixture into a greased 8 x 8 inch baking dish. Bake in preheated oven for 40 minutes or until toothpick in the center of brownies comes out somewhat clean.

Raspberry Coulis: In a medium saucepan over medium high heat, cook raspberries for 5 to 8 minutes; turn down to medium. In a small bowl, combine juice and cornstarch to make a paste; add to raspberries stirring constantly until thickened. Add orange zest and cool. Pool coulis on a dessert plate and place brownie portion on top of coulis and serve. Makes 4 to 6 servings.

Note: Brownies best if slightly undercooked but not quite runny in the center. The raspberry juice should be taken from the leftover juice of the frozen raspberries.

SMOKED TURKEY CASSEROLE

2 cups smoked turkey, chopped
2 teaspoons onion, grated
1 can cream of chicken soup
1/2 teaspoon pepper
1 small can mushrooms, drained
1/2 teaspoon salt
1 small jar pimentos, chopped
1/2 cup mayonnaise
1 can peas, drained
1 teaspoon lemon juice
1 cup celery, diced
1 cup almonds, slivered
3 hard boiled eggs, chopped
1/2 to 3/4 cup bread crumbs
butter for top

Mix the above ingredients and top with 1/2 to 3/4 cup buttered bread crumbs. Bake at 350F for 30 to 45 minutes or until bubbly.

MEDALLIONS OF PORK VERONIQUE

3 pounds pork tenderloin
1/2 teaspoon salt
1/3 teaspoon white pepper
3 ounces unsalted butter
2 ounces shallots, chopped
1 cup veal stock
1/2 cup sherry wine
1/2 cup heavy cream
8 ounces seedless grapes
1/2 ounce parsley

Cut pork tenderloin in 3 ounce portions, season and saute in butter, remove from pan, set aside while keeping hot. In the same pan add more butter and saute chopped Shallots for two minutes, add veal brown stock and sherry wine, bring to a boil, scrape the bottom of the pan to dislodge all the drippings from the tenderloins, reduce to a half of its volume. Add heavy cream, stir well and bring to a boil, strain sauce to another clean pan, put Tenderloins in sauce. Should the sauce be a little thin, then thicken with cornstarch. Saute seedless grapes in butter, place 2 each 3 ounce Fillet on a dinner plate, Put 4 to 5 seedless grapes on top then pour 2 ounces of sauce on top, garnish with parsley. Serves 8.

HEARTY COUNTRY CHEESE AND BACON OMELET

6 bacon slices
1 cup shiitake or white mushroom slices
2 cups fresh spinach
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups refrigerated hash browns with peppers and onions
1 8 ounce package 4 cheese blend shredded cheese, divided
1 plum tomato, chopped

Cook bacon in a nonstick skillet until crisp;remove bacon, and crumble. Reserve 2 tablespoons drippings in skillet. Saute mushrooms in reserved drippings until tender.Add fresh spinach, and cook 3 minutes. Remove mixture from skillet. Whisk together eggs and next 3 ingredients untilfrothy; stir in hash browns and 1 1/2 cups cheese. Pour into skillet and cook over medium heat. As egg mixture starts to cook, gently lift the edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Top with spinach mixture and tomato; cover and cook 3 more minutes or until omelet is set. Fold over in half; place on a serving plate. Sprinkle with remaining 1/2 cup cheese and bacon. Makes 6 servings.

SMOKY VEGETABLE PIZZETTAS

1 16 ounce loaf frozen bread dough
1 6 to 6 1/2 ounce jar marinated artichoke hearts
12 thin wedges red onion
6 thin slices eggplant, cut in half crosswise
2 cups shredded smoked Gouda cheese
12 slices plum tomato
4 green onions, thinly sliced
1 tablespoon snipped fresh rosemary
1 tablespoon snipped fresh basil

Thaw bread according to package directions. Heat oven to 425F. Line a large baking sheet with foil; grease foil. Set baking sheet aside. Drain artichoke hearts, reserving marinade. Quarter artichoke hearts if necessary, cut larger pieces of artichoke hearts in half to get total of 12 pieces; set aside. Place red onion wedges and eggplant slices on foil lined baking sheet. Brush with some of the reserved artichoke marinade, discard any remaining marinade. Bake red onion and eggplant in oven for 10 minutes, do not turn. Remove from oven; set aside. Meanwhile, cut the thawed bread dough into 12 equal pieces; form each piece into a ball. On a lightly floured surface, flatten each ball and roll out to a 4 inch circle. Place dough circles on lightly greased large cookie sheets. Prick circles generously with fork. Sprinkle 1 cup of the Gouda cheese evenly over dough circles. Arrange one half slice of eggplant, one red onion wedge, one artichoke quarter and one slice of tomato on each dough circle. Sprinkle green onion and rosemary over circles. Top circles with remaining Gouda cheese. Bake about 10 minutes or until edges are lightly browned. Remove from oven; sprinkle with snipped fresh basil. Makes 12 servings.

PASTA WITH ASPARAGUS LEMON SAUCE

1 pound fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra virgin olive oil
1 pound penne or pasta of choice
1/2 cup grated Parmigiano Reggiano

Cut asparagus into 1 inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well. Puree asparagus stems with zest, oil and 1/2 cup asparagus cooking water. Transfer sauce to a 4 quart saucepan. Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta. Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose, the cheese will thicken it slightly. Stir in Parmigiano Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately. Serves 4.

GRILLED ROUND STEAK WITH BEER BBQ SAUCE

BBQ Sauce:
1 tablespoon vegetable oil
1/2 cup minced onion
1 1/2 cups ketchup
1 can beer
3 tablespoons cider vinegar
3 tablespoons light molasses
1 tablespoon dry mustard
1 teaspoon hot pepper sauce
1 teaspoon freshly ground powder

Steak Dry Rub:
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon sugar
1 teaspoon freshly ground pepper
1/8 teaspoon ground red pepper
1 top round steak, 1 1/2 inches thick, 2 1/2 to 3 pounds

Make barbecue sauce: Heat oil in medium saucepan over medium high heat. Add onion and cook until translucent, 3 to 5 minutes. Add remaining sauce ingredients and bring to a boil, stirring. Reduce heat to low and simmer, partially covered, 1 hour, stirring occasionally. Makes 2 cups. Prepare grill. Combine chili powder, paprika, salt, sugar, black and red peppers in cup. Rub spice mixture all over steak. Grill 6 minutes per side. Brush entire steak with 1/2 cup barbecue sauce. Cook 1 to 2 minutes per side. Let stand 10 minutes before slicing. Serve with remaining sauce. Makes 8 servings.

GRILLED LAMB CHOPS WITH ASIAN BUTTER SAUCE

1/3 cup chopped fresh cilantro
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Cognac or brandy
3 garlic cloves, minced
2 1 1/2 pound racks of lamb, excess fat trimmed
1 cup chicken stock or canned low salt chicken broth
5 tablespoons oyster sauce
1/4 cup fresh lemon juice
1 tablespoon sugar
1 teaspoon Chinese five spice powder
2 green onions, thinly sliced
1/2 cup chilled butter, cut into small pieces

Whisk first 5 ingredients in large glass baking dish to blend. Add lamb; turn to coat. Cover and refrigerate overnight. Prepare barbecue, medium low heat. Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium rare. Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes. Reduce heat to low. Add green onions and butter, stirring until butter melts. Cut lamb between ribs into chops. Place chops on plates; spoon sauce over. Serves 6.

BBQ PORK RIBS WITH CURRANT GLAZE

1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon salt
3 pounds pork loin back ribs or 1 1/2 pounds spareribs

Glaze:
1/2 cup red currant jelly
3 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon Dijon mustard
thin orange slices for garnish

Combine the first five ingredients and rub onth the meaty side of the ribs. Cover and refrigerate for 2 hours. An hour or so before serving, start cooking ribs 10 to 12 inches from coals turning from time to time. Pork will take 60 to 70 minutes to cook depending on the thickness. Meanwhile, heat to combine red currant jelly, orange and lemon juice with mustard. Brush ribs with the glaze during the last 15 minutes of cooking. Garnish with orange slices.

HUMUS

7 ounces chickpeas
2 cloves garlic
1 teaspoon salt
1/3 teaspoon pepper
1/3 teaspoon cumin
3 tablespoons extra virgin olive oil
3 tablespoons tahini
3 tablespoons water
4 tablespoons fresh lemon juice
paprika
parsley

The previous evening place the chickpeas in a bowl of water to soak. The next day boil until tender. Drain and leave to cool. In a deep bowl dissolve the tahini in the water. Place the chickpeas in a blender or food processor and while processing add the salt, the tahini, garlic, pepper, olive oil and the lemon juice. Continue processing until the mixture has a creamy texture. Serve cold, sprinkled with paprika and garnished with finely chopped parsley.

ORANGE AVOCADO CHICKEN

6 chicken breast halves, skinned
1/4 cup butter or margarine, melted
1 teaspoon grated orange rind
1 cup orange juice, divided
1/2 cup chopped onion
3/4 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon dried whole tarragon, crushed
1 teaspoon cornstarch
2 oranges, peeled and sliced crosswise
1 avocado, peeled and sliced

Brown chicken in butter; add orange rind, 1/2 cup orange juice, onion and seasonings. Reduce heat to low; cover and cook 50 minutes or until tender. Remove to serving dish; keep warm. Combine remaining 1/2 cup juice and cornstarch, stirring until smooth; add to pan drippings. Cook over low heat, stirring constantly, until thickened. Arrange orange and avocado slices around chicken; pour orange sauce over top before serving. 6 servings.

CAESAR POTATO AND TUNA TOSS

Dressing:
3 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3 tablespoons light mayonnaise
1/3 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
salt and pepper

Salad:
2 pounds small new potatoes
1 red bell pepper, chopped
3 celery stalks, sliced
2 green onions, sliced
6 1/2 ounce can chunk light tuna, drained
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley

In small bowl, whisk together lemon juice, garlic, anchovy paste, Worcestershire sauce, Dijon and mayonnaise. Whisk in oil, half Parmesan cheese and salt and pepper to taste. Set aside. Dice unpeeled potatoes. In saucepan, boil potatoes in salted water for 12 to 15 minutes or until just tender, but not mushy. Drain; return to pot to dry over low heat for 30 seconds. In large bowl, toss warm potatoes with dressing. Let cool. Stir in red pepper, celery, green onions and tuna. Taste and adjust seasoning. Sprinkle bacon, parsley and remaining Parmesan cheese on top. 6 to 8 servings.

DEEP DISH TURKEY PIE

6 medium potatoes, diced
3 cups turkey, cooked and chopped
6 medium carrots, diced
1 1/2 cups flour
1 small onion, chopped
2 teaspoons baking powder
1/4 cup green pepper, chopped
1/2 teaspoon salt
2 tablespoons butter
1/4 cup butter
1 can cream of chicken soup
1/2 cup milk

In a saucepan, cover the potatoes and carrots with water and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet saute the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2 quart casserole and bake at 425F for 15 minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk and mix well. Knead lightly on a floured surface. Roll and cut with a 2 inch biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk and bake for 15 minutes longer.

BLUEBERRY OATMEAL BARS

1 16.5 ounce can blueberries
1 tablespoon lemon juice
2 1/2 tablespoons cornstarch
2 cups flour
2 cups uncooked quick rolled oats
1 cup brown sugar, packed
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
1 cup butter or margarine
3/4 cup powdered sugar
3 to 4 teaspoons milk

Drain blueberries; reserve 1 cup syrup; add water if necessary. Combine reserved syrup with cornstarch and lemon juice. Cook and stir until thickened. Stir in blueberries. Set aside. Combine flour, oats, brown sugar, baking powder, salt and allspice. Cut in butter or margarine with a pastry blender. Press 2/3 of mixture into greased 13 x 9 x 2 inch baking pan. Bake at 400F for 15 minutes or until lightly browned. Cool slightly. Spread blueberries over top. Crumble remaining flour/oat mixture over berries; press lightly. Bake at 400F for 20 to 25 minutes or until lightly browned. Cool in pan. Combine powdered sugar and milk. Drizzle over the top. Cut into bars. Makes about 3 1/2 dozen bars.

ORANGE BEEF STIR FRY

12 ounces beef top round steak
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon instant beef bouillon granules
1 tablespoon cooking oil
4 green onion, bias sliced into 1 inch pieces
1 clove garlic, minced
6 cups coarsely shredded spinach
1 8 ounce can sliced water chestnuts, drained
2 cups hot cooked rice
slivered orange peel for garnish

Trim fat from meat. Partially freeze meat. Thinly slice across the grain into bite size strips. Set aside. For the sauce, in a small bowl stir together shredded orange peel orange juice, cornstarch, soy sauce, sugar and bouillon granules. Set aside. Add cooking oil to a wok or large skillet. Preheat over medium high heat, add more oil if necessary during cooking. Stir fry green onions and garlic in hot oil for 1 minute. Remove green onion mixture from wok. Add meat to wok. Stir fry for 2 to 3 minutes or to desired doneness. Push meat from center of wok. Stir sauce, add to center of wok. Cook and stir until thickened and bubbly. Return green mixture to wok. Add the spinach and water chestnuts. Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through. Serve immediately over hot cooked rice. If desired sprinkle with slivered orange peel. Makes 4 servings.

OLD FASHION NAVY BAKED BEANS

1 pound Navy beans
1 quart cold water
1 medium onion, sliced
1/2 teaspoon salt
2 teaspoons cider or white vinegar
1/2 teaspoon prepared mustard
1 tablespoon brown sugar
1/4 cup mild flavor molasses
1/2 cup tomato ketchup
pinch of black pepper
hot water as needed
1/4 pound salt pork or bacon, sliced

Soak beans overnight in water. Cover and heat to boiling. Simmer for 30 minutes. Drain, keeping liquid. Place onion slices in bottom of 6 cup casserole. Mix seasonings and turn into pot. Add beans, hot liquid or water to cover. Arrange pork slices on top. Cover and bake in a 250F oven for seven hours. At end of 4 hours remove one cup of beans, mash, then stir back into remaining beans carefully. Cover and continue to bake. Add liquid several times to keep beans just covered. One hour before serving remove cover to allow salt pork to brown.

CHOCOLATE FUDGE CHEESECAKE

Crust:
1 1/4 cups chocolate graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted

Filling:
11 ounces cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cocoa powder
2 teaspoons coffee liqueur, optional
3 large eggs

Position a rack in the center of the oven and preheat the oven to 350F. Lightly grease a 9 inch springform pan. To make the crust, in a large bowl, combine the crumbs and sugar. Mix in the melted butter. Press the mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes. Cool on a wire rack. reduce the oven temperature to 300F. To make the filling, in a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. beat in the cocoa powder until blended. Beat in the coffee liqueur. beat in the eggs. Pour over the crust and bake for 1 hour or until firm. Cool slightly. Cover with waxed paper and chill for at least 3 hours. Remove the side of the pan before serving. This cheesecake can be prepared and refrigerated up to 48 hours in advance of serving.

SWEET AND SPICY CALABASA SOUP

3 pounds calabasa squash
1/2 stick butter
2 large onions, chopped
2 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon ground white pepper
5 to 6 cups chicken broth
1 1/2 cups apple juice or apple sauce
1 ripe plantain cut into 1/4 inch slices

Cut the squash in half and remove seeds. Place cut side down on baking dish and bake at 350F for 30 min. until tender. Cool. In a large stock pot, melt butter and cook onion over medium heat until tender, approximately 20 minutes. Add coriander, cumin and pepper. Pour in chicken stock and bring to simmer. Add apple juice or apple sauce. Scoop out the squash and add the pulp to the stock. Simmer, covered, for about 20 minutes. Use a hand held blender to puree the mixture, or strain the soup, saving the stock, and process the pulp in a food processor. Add the puree to stock and heat through before serving.

NOTE: If a plantain is not available a firm banana, preferably “matansas” may be substituted.

HONEY APPLE GLAZED HENS WITH RICE PILAF

2 Cornish hens
1/4 cup wild rice, uncooked
1 teaspoon olive oil
2 tablespoons chopped onion
2 1/2 cups chicken broth
1 cup peeled, diced Golden Delicious apple
2/3 cup long grain brown rice, uncooked
2 tablespoons chopped dried apple
1/2 teaspoon salt
1/4 cup honey
2 tablespoons unsweetened apple juice
1 tablespoon fresh lemon juice
1 teaspoon soy sauce
1 teaspoon grated lemon rind
fresh rosemary sprigs, optional

Remove and discard giblets from hens. Rinse hens under cold running water and pat dry. Remove skin and trim excess fat; split hens in half lengthwise. Set aside. Wash wild rice in 3 changes of hot water; drain and set aside. Heat oil in a saucepan over medium heat. Add onion; saute 3 minutes. Add wild rice, broth and next 4 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer 1 hour and 10 minutes or until liquid is absorbed. Remove from heat. Spoon 4 mounds of rice mixture onto a 15 x 10 x 1 inch pan lined with aluminum foil. Place hens, meaty sides up, over rice mounds. Combine honey and next 4 ingredients in a bowl; stir well. Brush over hens. Bake at 400F for 40 minutes or until juices run clear, basting every 10 minutes. Garnish with rosemary, if desired. 4 servings.

CHICKEN A LA KING

1/4 cup margarine or butter
8 ounces mushrooms, sliced
1 small green pepper, chopped
1 small onion, chopped
2 cups cubed cooked chicken
3 tablespoons dry sherry
1 chicken bouillon cube
1 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups milk
3 tablespoons corn starch
1/2 cup sliced pimientos
8 ounces wide egg noodles, cooked and drained

In large skillet melt margarine over medium heat. Add mushrooms, green pepper and onion; stirring frequently, cook 3 minutes. Add chicken, sherry, bouillon, salt and pepper. Stir milk and corn starch until smooth; add to skillet. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Stir in pimientos. Serve over egg noodles. Serves 6.

CREAMY MUSHROOM AND GARLIC CHICKEN

2 cups condensed cream of mushroom soup
2 cups half and half cream
1 red onion, diced
4 carrots, sliced
4 celery sticks, sliced
4 large potatoes, peeled and diced
2 cups button mushrooms
1 clove elephant garlic, crushed
1/2 teaspoon black pepper
1 teaspoon salt
1 tablespoon parsley
4 cups skinless and boneless chicken breasts, cut into 1/2 inch cubes

Preheat oven to 400F. Mix cream of mushroom soup with the cream until smooth. Add red onion, carrots, celery sticks, potatoes, button mushrooms and chicken cubes. Mix well. Add garlic, black pepper, salt and parsley. Stir well. Pour chicken mixture into an ovenproof dish. Place in the middle of the oven and cook for 1 hour until golden and bubbling. Serve hot with a side salad and lots of hot buttered rolls.

NOVEMBER FOOD HOLIDAYS

•November 1: National Deep Fried Clams Day, National Vinegar Day
•November 2: National Deviled Egg Day
•November 3: National Sandwich Day
•November 4: National Candy Day
•November 5: National Doughnut Day
•November 6: National Nachos Day
•November 7: National Bittersweet Chocolate with Almonds Day
•November 8: National Cappuccino Day, National Scrapple Day
•November 9: National Cook Something Bold & Pungent Day
•November 10: Vanilla Cupcake Day
•November 11: National Sundae Day
•November 12: Pizza with Everything Except Anchovies Day, Chicken Soup for the Soul Day
•November 13: National Indian Pudding Day
•November 14: National Guacamole Day, National Pickle Day
•November 15: National Spicy Hermit Cookie Day, National Raisin Bran Cereal Day, National Bundt Cake Day
•November 16: National Fast Food Day
•November 17: National Baklava Day, Homemade Bread Day
•November 18: National Vichyssoise Day
•November 19: Carbonated Beverage with Caffeine Day
•November 20: National Peanut Butter Fudge Day, Noveau Beaujolais Day
•November 21: National Gingerbread Day, National Cashew Day
•November 22: National Cashew Day
•November 23: National Espresso Day, National Eat a Cranberry Day
•November 24: National Sardines Day
•November 25: National Parfait Day
•November 26: National Cake Day
•November 27: National Bavarian Cream Pie Day
•November 28: National French Toast Day
•November 29: National Chocolates Day, National Lemon Crème Pie Day
•November 30: National Mousse Day
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SWISS STEAK AND CREAM CHEESE AND CHIVE POTATOES

Swiss Steak

3 pounds round steak
1 cup flour
1 cup beef broth
1 cup chopped onions
1 pound mushrooms, sliced
salt and pepper

Cut the round steak up into 6 to 8 nice pieces, remove all fat. With a meat pounder, pound meat after dipping the meat into the flour. This will help tenderize it. Add a little salt and pepper. In a large skillet add a little oil and add a few pieces at a time to brown on both sides. Add pieces to a casserole dish and continue until all the meat has been browned. Add the onions to the pan and brown a couple of minutes. Add onions to casserole. Add broth to pan and scrape up any drippings that are on the bottom of the pan and pour over meat. Salt and pepper to taste and put casserole, covered in oven for 1 hour at 350F. Add mushrooms and continue to cook another 30 minutes until meat is tender. Serves 6 to 8.

Cream Cheese and Chive Mashed Potatoes

4 medium potatoes, peeled and cut into 1 inch cubes
1/2 cup cream cheese
1/3 cup snipped fresh chives or 2 tablespoons dried snipped chives
1/4 to 1/3 cup milk
salt and pepper, to taste

In medium saucepan, cook potatoes in 2 inches boiling water, covered, about 12 minutes or until tender. Drain potatoes thoroughly. Mash potatoes with an electric mixer or potato masher. Mix in cheese and chives. Gradually mix in milk mixture until potatoes reach desired consistency. Do not overbeat. Season with salt and pepper. Stir gently over low heat just until heated through, adding a small amount of additional milk, if needed. Makes 4 servings.