CAJUN POT ROAST

3 pound beef bottom round roast
1 tablespoon salad oil
2 large stalks celery
2 medium onions
1 medium green pepper
16 ounce can tomatoes
2 10 ounce packages frozen whole baby okra
1 bay leaf
1 garlic clove, minced

Seasoning Mix:
1 1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon cayenne
1/2 teaspoon dried thyme leaves

Prepare seasoning mix; rub 2 1/2 teaspoons of seasoning mix over meat. Brown in hot oil in Dutch oven. Remove to plate. Cut onions into wedges. Slice celery diagonally into 1/2 inch pieces and cut green peppers into 1 inch pieces. Cook, covered in drippings till tender. Stir in tomatoes, with their liquid, bay leaf, garlic and remaining seasoning mix. Return roast to pan and heat to boiling. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours until roast is fork tender, stirring occasionally. About 10 minutes before roast is done, add frozen okra to mixture in Dutch oven; heat through. To serve, arrange meat and vegetables on warm, deep platter; discard bay leaf. Skim fat from liquid. Serve liquid with meat and vegetables. Makes 12 servings.

MANGO CHICKEN FETTUCCINE

30g butter
8 onions peeled and chopped
1 1/2 tablespoons flour
2 cups chicken stock
425g canned mango slices
450g cooked chicken, sliced into strips
salt and freshly ground pepper to taste
850g red fettuccine noodles
850g green fettuccine noodles
2 tablespoons olive oil
125g chopped walnuts
basil leaves to garnish

Melt butter in pan and saute onions until golden. Add flour and cook for 1 minute. Gradually add chicken stock and bring to a boil. Stir until the sauce thickens slightly. Simmer covered for 20 minutes. Add mango and chicken to saucepan and season to taste, heat through. Place pasta in boiling salted water for 5 to 7 minutes stirring to separate. Drain in a colander, rinse in hot water and drain again. Combine pasta and walnuts with sauce and mix well. Serve on heated pasta bowls garnish with basil and chopped tomato dice.

GREEN PEPPERCORN DUCK

1 4 pound duck
2 tablespoons salt
2 quarts water
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
1 bay leaf
2 teaspoons butter
2 teaspoons flour
1 tablespoon green peppercorns

Remove backbone from duck and quarter or bone. Reserve backbone and giblets for broth. Place salt in deep saucepan, add duck pieces and cook for 20 minutes. Remove duck, placing it in a shallow baking dish. Bake at 350F for 45 minutes. Increase heat to 375F during the last ten minutes of cooking. Combine giblets, backbone and water in saucepan and bring to a boil. Reduce heat, simmering for 2 hours. Add onion, celery, garlic and bay leaf to broth; cover and simmer an additional 20 minutes. Strain. Melt butter, stir in flour and cook for 2 minutes. Add broth and blend, cooking until slightly thickened. Add green peppercorns and season to taste with salt. Serve sauce over duck. Serves 4.

BOSTON CREAM CHEESECAKE

1 9 ounce package yellow cake mix
16 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup sour cream
2 unsweetened baking chocolate
3 tablespoons margarine
1 cup powdered sugar
2 tablespoons hot water
strawberries to garnish, optional

Preheat oven to 350F. Grease bottom of 9 inch springform pan. Prepare cake mix as directed on package; pour batter evenly into pan. Bake 20 minutes. Remove cake, but maintain oven temperature. In large mixer bowl, combine cream cheese, sugar and vanilla, mixing at medium speed until well blended. Add eggs, 1 at a time, mixing after each addition. Blend in sour cream; pour over cake layer. Bake 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. In medium saucepan, melt chocolate and margarine over low heat, stirring until smooth. Remove from heat. Add remaining ingredients, except strawberries and mix well. Spread over cheesecake. Chill several hours. Garnish with strawberries, if desired. 12 servings.

CRUSTY POTATO PEASANT CASSEROLE

6 medium potatoes, very thinly sliced
3 large onions, halved and very thinly sliced
4 large cloves minced garlic
1 28 ounce can tomatoes, drained and chopped
1/4 cup tomato paste
1/3 cup olive oil
3 tablespoons water
2 teaspoons oregano
salt and pepper

Heat oven to 400F. Combine potatoes, onion, garlic and tomatoes. Beat together remaining ingredients. Pour over vegetables and toss well to coat. Spread in large, shallow baking dish. Cover with aluminum foil and bake 30 minutes. Uncover and bake 45 more minutes, or until potatoes are tender. Excellent with cheese melted on top, too.

ASPARAGUS DIJON CHICKEN FETTUCCINE

1 tablespoon margarine or butter
1 pound boneless skinless chicken breast halves, cut into 1inch pieces
1 medium onion, chopped
1 4 ounce can mushroom pieces and stems, drained
1 package Betty Crocker® Chicken Helper® fettuccine Alfredo
2 1/2 cups hot water
1 cup milk
2 tablespoons Dijon mustard
1 9 ounce package frozen asparagus cuts, thawed and drained

Melt margarine in 10 inch skillet over high heat. Cook chicken, onion and mushrooms in margarine 3 to 5 minutes, stirring occasionally, until outside of chicken turns white. Stir in Sauce Mix, hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Stir in asparagus. Cover and cook 2 minutes, stirring occasionally; remove from heat. Uncover; let stand about 5 minutes or until sauce is as thick as you'd like, sauce will thicken as it stands. Stir before serving.

SPICY HOT AND SOUR SOUP

1 ounce dried mushrooms
2 ounces shiitake mushrooms, chopped
8 dried tiger lily buds
4 cups chicken stock
1/3 cup shredded bamboo shoots
1/3 cup shredded lean pork meat
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 pound bean curd, diced
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Soak the dried and fresh mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems. Place the mushrooms, tiger lily buds, stock, bamboo shoots and shredded pork into a saucepan. Bring to a boil and simmer for 10 minutes. Stir in soy sauce, sugar, salt, white pepper and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch and then return all to the pan. Heat to boiling, stirring. Add the bean curd and cook 1 to 2 minutes. Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with green onion. Makes 6 servings

MEAT LOAF WELLINGTON

1 pound lean ground beef
1/2 cup warm water
1/2 pound ground veal
1 package dry onion soup mix
1/2 pound ground pork
4 bacon strips
1 teaspoon Worcestershire sauce
2 packages crescent roll dough
2 eggs
1 egg white, lightly beaten
1 1/2 cups cracker crumbs with 1 tablespoon water
3/4 cup ketchup
flour

Heat oven to 350F. Mix meats together by hand in a large bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. For cleanup ease, use non stick cooking spray. Drape the loaf with bacon strips. Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of crescent roll dough into 6 rectangles. Reserve the remaining 2 for decorating. Overlap the triangles on a large floured surface to make a large rectangle. Gently press together the seams and perforations. Place over meat loaf and mold to fit. Trim off excess dough. Use remaining rectangles to make a design for the top; cookie cutters may be used. Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden. Makes 6 to 8 servings

DEEP DARK CHOCOLATE FUDGE CAKE

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Fudge Frosting:
1 cup cocoa
3/4 cup butter, melted
1/2 cup hot milk
2 teaspoons vanilla
4 cups powdered sugar

Preheat oven to 350F. Grease and flour three 8 or 9 inch cake rounds. Combine all cake ingredients, except boiling water, and mix for 2 to 3 minutes until well blended. Stir in boiling water; batter will be very thin. Pour batter into prepared pans. Bake 30 to 35 minutes or until center tests done. Cool cake for 10 minutes; remove from pans. Cool completely. Frost tops of layers and sides with frosting.

Frosting: Add cocoa to melted butter and hot milk in mixing bowl; stir well. Add vanilla and powdered sugar. Beat on medium speed until smooth and thickened. Cool to room temperature.

SPICY HOT STUFFED POBLANO PEPPERS

6 poblano peppers
1 1/2 cups diced chorizo
2 tablespoons olive oil
1/2 cup diced onions
2 cloves garlic, finely minced
2 tomatoes, diced
4 canned chipotle chiles in adobo sauce, diced
1 teaspoon cumin
1/2 teaspoon oregano
1 cup each of cooked rice, salsa and chicken broth
1/3 cup grated Asiago cheese

Cut a thin lid off top of peppers and remove the core and seeds. In a skillet, saute chorizo in olive oil. Add onions and garlic, cooking another few minutes. Next, add tomatoes, chipotle chiles, cumin oregano and rice and cook for an additional few minutes. Place peppers in an 8 by 10 inch baking dish and fill each pepper with mixture. Combine salsa and chicken broth and spoon around the peppers. Cover and bake in a preheated 400F oven for 25 minutes. Remove from the oven and baste, then sprinkle each pepper with cheese. Continue baking for another 10 to 15 minutes or until cheese is golden and melted.

BAKLAVA

1 pound phyllo pastry
3/4 pound almonds, pounded into crumbs
1/2 pound butter
1/3 cup sugar
1 tablespoon cinnamon

Syrup:
2 1/4 cups sugar
3/4 cup honey
3/4 cup water
cinnamon stick
1 teaspoon clove sticks

In a bowl, mix the pounded almonds, the sugar and the cinnamon. butter a small pan and lay a few sheets of phyllo pastry onto it brushing each one with butter. Next, spread a small amount of the almond mix over the phyllo layer. Continue by making successive layers of phyllo and almond mix of about equal thickness. Finish with a thicker layer of phyllo sheets, about 6 to 8 sheets, brushing each sheet with butter. With a sharp knife cut the baklava into diamond shaped pieces. Sprinkle with water and bake in a medium oven for about an hour. In the meantime, prepare the syrup as follows: In a pot, place the water, the honey, the sugar and the spices and boil them over a strong fir for about 15 minutes. When the baklava is ready, remove from the oven and let it cool. Pour the boiling syrup over it. Cut out the pieces, that were marked before baking.

CORNISH GAME HENS WITH PEACH LIME GLAZE

3 Cornish game hens, split in half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup peach jam
1/3 cup fresh lime juice
1 teaspoon grated lime rind
3 garlic cloves, pressed
3 tablespoons soy sauce
1/2 packet sugar substitute

With a sharp butcher's knife, remove backbones from hen halves. Rinse and pat dry. Sprinkle with salt and pepper. In a large bowl, mix jam, lime juice, lime rind, garlic, soy sauce and sugar substitute. Add hens, toss to coat. Marinate 1 hour, turning occasionally. Prepare a medium grill. Remove hens from glaze; reserve glaze. Place hens skin side down on greased grill grate, not directly over heat. Cover and cook 25 minutes, until no longer pink inside and juices run clear. Put reserved glaze in a small saucepan; bring to a boil. Boil for 1 full minute. Place hens directly over heat source for 5 minutes and brush with glaze for a crispy skin. 6 servings.

CHICKEN WITH CHORIZO AND BUTTER BEANS

4 chicken pieces
1 teaspoon smoked paprika
1 tablespoon olive oil
4 ounces mild chorizo sausages, sliced
1 onion, finely diced
2 cloves garlic, crushed
1 bunch parsley, chopped
3/4 pound chopped tomatoes
16 ounces butter beans
1 sprig thyme
1 bay leaf
salt and pepper

Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over. Lift out the chicken and add the chorizo to the pan. When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes. Add the garlic and a tablespoon of parsley. Cover and cook gently for another 10 minutes. Add the tomatoes and beans and give it a stir. Add a little water if the mixture is a bit thick. Return the chicken to the pot, along with the thyme and bay leaf. Turn up the heat and bring up to a simmer. Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so. Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich. Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.

SANTA FE SIX SHOOTER SANDWICH

1 cup Dijonnaise, divided
1/2 teaspoon cayenne
1 each green onion, minced
4 each sandwich rolls, split
8 ounces smoked turkey breast, shaved, or sliced thin
4 ounces green chili, mild, chopped 1 can
4 ounces black olives, chopped 1 small can
8 ounces roasted red peppers, 1 jar, drained, chopped
2 cups cheddar cheese, grated

Prepare a medium hot grill. Place rolls, cut side down, on grill or skillet until lightly toasted. Mix half of the Dijonnaise with cayenne pepper and green onions. Spread mixture on toasted side of rolls. Divide turkey into four portions and place on rolls. In a small bowl, combine remaining half cup Dijonnaise with chilies, olives, red peppers and cheddar cheese. Mound mixture on top of turkey. Melt under broiler or in hot oven. Serve open faced immediately. Serves 4.

KUNG PAO SHRIMP

1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 1/2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon sugar
salt and pepper
1 pound shelled, deveined shrimp
1/4 cup oil
1 small onion, diced
1 large or 2 small zucchini, cut in 1/2 inch cubes
1 small red pepper, cut in 1/2 inch cubes
2 ounces cashews or peanuts

Sauce:
1 cup chicken stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons chili sauce
2 teaspoons Chinese bean paste, optional
2 teaspoons sesame oil

Combine garlic, ginger, 1 1/2 tablespoons cornstarch, baking soda, sugar, and salt and pepper. Add shrimp, mix, and let stand 20 minutes. Heat oil in a wok. Add the shrimp and stir fry over high heat about 20 seconds, or just until shrimp change color. Remove. Add onion to the same oil and stir fry 1 minute. Add zucchini and red pepper and stir fry about 30 seconds. Mix sauce ingredients together and add to the wok. Cook, stirring, until the sauce is slightly thickened. Add the shrimp and nuts and heat through completely. Serves 4.

CHEESE AND MUSHROOM MANICOTTI

2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese

In a large bowl, combine 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper; set aside. Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish. Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top. Bake, covered, in a 375F degree oven for about 1 hour. Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese.

GREEN PEA PILAF

1 1/2 cups basmati or regular long grain rice
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
4 green whole cardamom pods
2 whole cloves
1 bay leaf
1/2 cup chopped onion
1/2 teaspoon ground ginger
3 cups chicken stock or water
coarse salt to taste
1 10 ounce package frozen green peas, thawed

Rinse the rice well with cold water and put it in a bowl. Add cold water to cover the rice by 1 inch and soak for at least 30 minutes or up to 2 hours. Drain. Heat the oil in a saucepan over medium high heat. When the oil is hot, add the cumin, cardamom, cloves and bay leaf. When the cumin turns several shades darker, add the onion. Cook until the onion begins to brown, about 5 minutes. Add the rice, ginger, stock and salt to taste and bring to a boil. Lower the heat and cook, partially covered, for 8 minutes for basmati rice, 12 minutes for regular rice, or until most of the liquid is absorbed and the surface of the rice is covered with steam holes. Cover the pan, and reduce the heat to low. Let the rice steam for 10 minutes. Remove from the heat, stir in the peas, and let the rice rest, covered, for 5 minutes. Remove the cardamom, cloves and bay leaf and fluff the rice with a fork. Transfer to a heated platter and serve.

DECEMBER NATIONAL FOOD HOLIDAYS

•December 1: National Pie Day
•December 2: National Fritters Day
•December 3: National Apple Pie Day
•December 4: National Cookie Day
•December 5: National Sacher Torte Day
•December 6: National Gazpacho Day, Microwave Oven Day
•December 7: National Cotton Candy Day
•December 8: National Chocolate Brownie Day
•December 9: National Pastry Day
•December 10: National Lager Day
•December 11: National Noodle-Ring Day
•December 12: National Ambrosia Day
•December 13: National Cocoa Day
•December 14: National Bouillabaisse Day
•December 15: National Cupcake Day
•December 16: National Chocolate Covered Anything Day
•December 17: National Maple Syrup Day
•December 18: National Roast Suckling Pig Day
•December 19: National Hard Candy Day
•December 20: National Fried Shrimp Day, National Sangria Day
•December 21: Kiwi Fruit Day
•December 22: National Date Nut Bread Day
•December 23: National Pfeffernusse Day
•December 24: Christmas Eve, National Eggnog Day
•December 25: Christmas Day, National Pumpkin Pie Day
•December 26: National Candy Cane Day
•December 27: National Fruitcake Day
•December 28: National Chocolate Candy Day
•December 29: National Pepper Pot Day
•December 30: National Bicarbonate of Soda Day
•December 31: New Year's Eve, National Champagne Day
.

SCALLOP DUMPLINGS WITH GARLIC CHIVES

2 tablespoons vegetable oil
1/2 pound garlic chives, trimmed and cut into 1 inch pieces, or 6 ounces ordinary chives
1 scallion, cut into several pieces
1 teaspoon minced fresh ginger
1/2 pound sea scallops
1 tablespoon plum wine* or sherry
2 teaspoons soy sauce
2 teaspoons cornstarch
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
36 thin wonton skins

*Available at Asian markets

Heat 1 tablespoon of the vegetable oil in a skillet. Add the garlic chives and saute over moderately high heat, stirring often, until wilted. Transfer to a bowl to cool. In a food processor, combine the scallion and ginger and pulse until the scallion is finely chopped. Add the scallops, plum wine, soy sauce, cornstarch, sesame oil, salt and pepper. Pulse until the scallops are finely chopped. Add the garlic chives and pulse just until evenly incorporated but not smooth. If using square wonton skins, spread them out on a work surface and cut them with a 3 1/2 -inch-round biscuit cutter. Keep all but 12 skins covered with a towel while you proceed. Spoon a heaping teaspoon of the filling into the center of each wonton skin. Draw the edges up and pleat evenly. Pinch the pleated edge to form a little bun. Repeat with the remaining wonton skins and filling. Pour the remaining 1 tablespoon vegetable oil onto a small plate and dip the bottom of each dumpling in the oil. Arrange the dumplings without touching in a bamboo steamer basket. Cover and steam over boiling water for 10 minutes. Serve warm.