LEMON LIME CHICKEN TENDERS

3 pounds boneless and skinless chicken breast tenders 1/3 cup grated Romano cheese 2 teaspoons minced fresh basil Lemon Juice Mixture: 1/3 cup lemon juice 1/3 cup lime juice 1/2 teaspoons dried thyme 1/2 teaspoons seasoned salt 1/2 teaspoons rosemary 1 teaspoon garlic powder 1 teaspoon olive oil dash of black pepper Preheat grill to medium heat. In a mixing bowl, combine thoroughly the Romano cheese and basil. Set aside. In a mixing bowl, combine thoroughly the lemon juice, lime juice, thyme, rosemary, garlic powder, olive oil and black pepper until well blended. Place the chicken tenders on the preheated grill grids and cook, uncovered, basting occasionally with the lemon lime mixture for about 18 to 20 minutes or until meat thermometer inserted in the center registers 170F. Sprinkle with the Romano cheese and basil mix before serving. Makes 6 servings. NOTE: Do not baste during the last 5 minutes of grilling. Discard lemon lime basting mixture.

ITALIAN STYLE DELMONICO STEAKS

4 Delmonico steaks dash of salt, optional 1/2 cup shredded Parmesan cheese Seasoning Mixture: 2 teaspoons fresh chopped thyme 3 teaspoons garlic cloves, minced 1 teaspoon black pepper 1 teaspoon oregano 1 teaspoon rosemary 1 teaspoon Italian Seasoning 1/2 teaspoon olive oil Preheat grill to medium heat. In a mixing bowl, combine thoroughly the thyme, garlic, black pepper oregano, rosemary, Italian seasoning and olive oil until well blended. Rub the seasoning mixture onto both sides of each steak, pressing evenly. Place steaks on heated grill grid and grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with the Parmesan cheese. Season with salt, as desired. Makes 4 servings.

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.

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.

SPAGHETTI AND CHORIZO PANCAKES

2 chunky chorizo sausages, diced
1 onion, peeled and diced
1 tablespoon minced garlic
1 chilli, finely chopped
1 pound cooked spaghetti
6 to 8 leaves sage, finely chopped or 2 teaspoon dried
1 cup grated Parmesan cheese
olive oil for pan frying
chopped fresh or sliced sundried tomatoes, olives, capers, sage leaves for garnish

Cook the chorizo sausage in a hot frying pan with the onion, garlic and chilli in 2 tablespoons of olive oil until the sausage and onion are well cooked but not burnt. Toss together the chorizo mix, cooked spaghetti, sage leaves, Parmesan cheese with a good seasoning of salt and pepper, Just coat the base of a frying pan with oil. Add 1/4 of the pasta mix and cook for around 3 to 4 minutes until the base is brown and beginning to crispen. Turn or more flamboyantly flip the spaghetti pancake over and cook a further minute or two. Serve hot topped with a mix of the suggested garnishes. Serves 2 to 3.

MESQUITE CHIPOTLE MARINATED CORNISH HENS

1 7 ounce can chipotle peppers with adobo sauce
1/2 cup extra virgin olive oil
4 cloves garlic
juice of one lime
2 tablespoons cumin seed
1 teaspoon oregano or marjoram
1 teaspoon salt
1/2 teaspoon black pepper
1/8 cup tequila
1/4 cup cilantro leaves
3 tablespoons mesquite liquid smoke
2 tablespoons brown sugar
6 to 8 Cornish hens

In a small pan toast the cumin seed, then grind to a powder in a spice mill. Mix with the oregano, black pepper, salt and sugar. In a blender or food processor, add 1/2 a can of chipotles for medium hot or the full can for hot. Add garlic cloves, tequila, liquid smoke, and the spice mixture drizzle oil in till the mixture emulsifies and is thick and smooth; then blend in the cilantro leaves. If the mixture is too thick, it may be thinned out with the addition of a little water. Marinate hens in mixture for 12 hours. Grill over hot coals until meat is no longer pink and outside is crispy. Serves 6 to 8.

CHINESE STYLE SESAME CHICKEN

3/4 pound skinless, boneless chicken breast halves
1 tablespoon soy sauce
1 tablespoon real maple syrup
2 3/4 teaspoons dry sherry
1 teaspoon chopped fresh ginger root
1/2 teaspoon Chinese five spice powder
2 tablespoons sesame seeds
3 tablespoons all purpose flour
salt and pepper to taste
1/2 teaspoon peanut oil
4 leaves red lettuce, for garnish
1 large tomato, cut into wedges

Preheat oven to 350F. Cut chicken into about 1 inch X 2 inch pieces. In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria. Meanwhile, spread sesame seeds out evenly on an aluminum foil lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned. Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside. Serves 2.

ZUCCHINI WITH BLUE CHEESE AND SOUR CREAM

2 pounds small zucchini
2 cups extra virgin olive oil
butter for greasing dish
salt and pepper
5 ounces bleu cheese
2 teaspoons finely chopped parsley
2 large eggs
6 ounces sour cream
2 tablespoons grated Parmesan cheese

Preheat the oven to 375F. Cut the zucchini into 1/4 inch thick round slices. Heat the oil in a large frying pan. Lightly fry the zucchini, a few at a time. Place the fried zucchini on paper towels to drain. Put the zucchini into a lightly greased baking dish. Season with salt and pepper. In a small mixing bowl, mash the bleu cheese with a fork, add the finely chopped parsley, eggs, sour cream, Parmesan cheese and a small amount of salt and pepper. Mix together and pour over the zucchini. Bake in the oven for 20 to 25 minutes. Serves 8.

PULLED PORK BBQ

4 pound pork roast
2 onions, sliced
1 onion, chopped
5 or 6 cloves
2 cups water
16 oz bottle of your favorite BBQ sauce
salt and pepper

Place one sliced onion at the bottom of crock pot. Stud pork roast with cloves and season with salt and pepper. Place roast in crock pot on top of the sliced onion. Cover with the second sliced onion and add enough water to fill crock pot two thirds of the way. Cover and cook on low 8 to 12 hours or overnight. Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot. When meat is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. Return the pulled pork to the crock pot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1 to 3 hours or until the onions are soft. Serve on large, crusty buns with a mustard based Carolina style BBQ sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini; Italian banana peppers. Serve with crisp, homemade slaw.

BOW TIES WITH ASIAN CHICKEN

1 pound bow ties, mostaccioli or other medium pasta shape, uncooked
4 tablespoons low sodium soy sauce
2 tablespoons honey
2 tablespoons lime juice
3 teaspoons Dijon mustard with seeds
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup chicken broth or pasta cooking liquid *
2 small red bell peppers, cored, seeded and thinly sliced lengthwise
6 scallions, trimmed and thinly sliced
Freshly ground pepper
4 tablespoons chopped fresh parsley

Stir the soy sauce, honey, lime juice and mustard in a small bowl until the honey is dissolved. Add the chicken pieces and turn until coated with the marinade. Refrigerate for 30 minutes. Transfer the chicken and marinade to a large, nonstick skillet. Cook over medium heat until chicken is cooked through, about 4 minutes. Remove from the heat and pour in the chicken broth. Prepare pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions. Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls. Sprinkle each serving with chopped fresh parsley.

* If you do not have chicken broth, ladle off and reserve 1/2 cup pasta cooking liquid just before draining the pasta. Serves 6.

LINGUINE WITH CLAMS AND PORCINI MUSHROOMS

Serve with Italian bread, green salad a good bottle of wine.

1 ounce dried porcini mushrooms
1/4 cup olive oil
10 cloves garlic, minced
1 teaspoon dried red pepper flakes
36 fresh clams, cleaned
2 cups dry white wine
4 tomatoes, cubed
3 8 ounce jars clam juice
1 1/2 cups chopped fresh parsley
1 16 ounce package linguine pasta

Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop. Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed. Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain. Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving. Serves 6.

CUBE STEAK PARMIGIANA

3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 tablespoon water
1/3 cup parmesan cheese, grated
1/3 cup saltine crackers, finely crushed
1/2 teaspoon basil
2 tablespoons vegetable oil
1 15 ounce can tomato sauce
1 tablespoon sugar
1 clove garlic, minced
1/2 teaspoon oregano, divided
3 slices mozzarella cheese, halved
1/3 cup grated Parmesan cheese
6 4 ounce cube steaks

In three shallow bowls, combine flour, salt and pepper; beat egg and water; and combine parmesan, saltines and basil. Dip steaks in flour mixture and egg mixture, then roll in cheese mixture. In a large skillet, heat 1 tablespoon of oil over medium high heat. Brown three steaks on both sides. Remove to a greased 13 x 9 inch baking pan. Repeat with the remaining steaks, adding additional oil as needed. Bake, uncovered , at 375F for 25 minutes. Drain any pan juices. Combine the tomato sauce, sugar, garlic and 1/4 teaspoon of the oregano. Pour over steaks. Bake 20 minutes longer. Place mozzarella cheese on steaks. Sprinkle with Parmesan cheese and remaining oregano. Return to the oven for 5 minutes or until cheese is melted.

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.

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.

SHRIMP AND MUSHROOMS IN SPICY BLACK BEAN OYSTER SAUCE

12 medium size dried Chinese black mushrooms or dried shiitake mushrooms
1 1/2 cups hot water
1 pound large uncooked shrimp, peeled, deveined
1 tablespoon dry Sherry or dry white wine
2 tablespoons cornstarch
2 tablespoons oyster sauce
1 1/2 teaspoons sugar
2 tablespoons salted black beans
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon minced seeded jalapeño
2 green onions, finely chopped
1/4 cup plus 2 tablespoons peanut oil
freshly cooked rice

Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes. Drain mushrooms, reserving 1 cup soaking liquid. Squeeze out excess moisture. Cut off stems and discard. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly. Let stand 15 minutes. Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves. Cover black beans with hot water and soak 1 minute. Drain beans and chop finely. Combine beans in small bowl with garlic, ginger, chili and half of green onions. Heat 1/4 cup oil in wok or heavy large skillet over high heat. Add shrimp mixture and stir fry until shrimp curl and turn pink, about 2 minutes. Pour content of wok into sieve to drain shrimp. Line platter with cooked rice. Heat remaining 2 tablespoons peanut oil in same wok over high heat. stir fry black bean mixture until fragrant, about 1 minute. Return shrimp mixture to wok. Stir mushroom liquid mixture and add to wok. Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute. Spoon contents of wok over rice on platter. Garnish with remaining green onions and serve. Serves 4.

FAJITA BURGERS

1 tablespoon olive oil
1 small red onion, chopped
1 small bell pepper, chopped
1 garlic clove, minced
1 1/4 pound ground beef
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon salt
4 flour tortillas
1 cup salsa
guacamole

Prepare a hot fire in a grill. In a large skillet, heat oil. Add onion and red pepper and cook over medium heat, stirring often, until vegetables are lightly browned, about 4 minutes. Add garlic and cook 1 minute. Remove from heat and let cool slightly. In medium bowl, combine cooked vegetables, ground beef, lime juice, chili powder and salt. Using wet hands, form into 4 ovals about 2 inches wide and 4 1/2 inches long. Place patties in center of oiled grill set 4 to 6 inches from coals. Cook, turning once, until browned, about 4 minutes. Transfer burgers to outside edge of grill and continue grilling, turning once, until burgers are cooked through and meat springs back when pressed lightly with a finger, 8 to 10 minutes. Meanwhile, wrap tortillas in aluminum foil and place on sides of grill to heat through. Place warm tortillas and bowls of salsa and guacamole on table. Let each guest place a burger on a tortilla, top with salsa and guacamole, roll up and enjoy.

JALAPENO POTATO SOUP

1 medium onion, chopped
1/4 cup margarine
5 pounds russet potatoes, peeled and cubed
8 cups chicken broth
1 teaspoon ground cumin
1/2 cup jalapeno chiles, coarsely chopped
1 pinch baking soda
4 cups evaporated milk
salt and pepper to taste
sour cream
green onions, chopped

In a large stockpot, saute onion in butter or margarine until just tender. Add potatoes, chicken broth and cumin, then cover and cook until potatoes are tender, about 20 or 30 minutes. Remove from heat and add jalapenos with liquid, baking soda and evaporated milk. Coarsely mash potatoes in the pot with a potato masher. Stir well, then season with salt and pepper, Return to heat and simmer for 15 minutes, stirring frequently. Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions. Serves 16 to 18.

THAI STIR FRIED RICE AND PINEAPPLE

1 pineapple
2 to 3 tablespoons of chopped shallots
1 to 2 tablespoons grated ginger
4 to 5 jalapeno peppers
2 spring onions, coarsely chopped
1 tablespoon chopped coriander or cilantro
2 tablespoons dried shrimp
2 to 3 tablespoons garlic, coarsely chopped
1 to 2 tablespoons of fish sauce
1 teaspoon sugar
2 cups of cold, steamed Thai jasmine rice and coriander leaves as garnish

Cut the pineapple in half lengthwise and scoop out the fruit, then chop it into bite sized chunks. Put the fruit in a bowl and add the shallots, jalapeno, ginger, scallion and coriander, mix and set aside. Add a pinch of salt to bring out the juice. In a wok, heat about a tablespoon of oil and stir fry the shrimp until crispy and the oil is aromatic. Remove the shrimp with a slotted spoon and drain, then set aside. Add a further tablespoon of oil and stir fry the garlic until golden brown. Add the rice and stir thoroughly. Add the fish sauce and sugar and continue stirring. When the rice is heated through, add the pineapple mixture and cooked shrimp and stir until thoroughly heated through. Pour the mixture into the pineapple shells, garnish and serve. If you prefer fried rice to be darkish brown in color, then replace half the fish sauce with dark sweet soy sauce.

Variation: do not cook the fruit mixture. Instead put the fruit mixture and the stir fried rice in the fridge separately and chill all the ingredients. Just before serving mix them and put them in the pineapple skins. If you are serving cold then you can also add a few maraschino cherries as garnish. This cold variant makes an excellent counterpoint to hot curries and spicy chilli dishes on a hot day.

JALAPENO TERIYAKI GRILLED FLANK STEAK

1/2 cup dry red wine
1/2 cup tamari or soy sauce
1/3 cup sugar
1/3 cup orange juice
1/4 cup grated peeled fresh ginger
2 teaspoons ground cumin
2 tablespoons Dijon mustard
1/4 teaspoon pepper
6 cloves garlic; minced
2 tablespoons minced jalapeno pepper
2 1 pound flank steaks
nonstick cooking spray

Combine all ingredients except cooking spray in a large ziploc plastic bag; seal bag and marinate in refrigerator 8 hours or overnight. Remove steak from bag, reserving marinade. Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray and cook 5 minutes on each side or until desired degree of doneness, basting frequently with reserved marinade. Cut steak diagonally across grain into thin slices. 8 servings.

AVOCADO FILLED WITH MANGO CRAB

100gm can crab meat
1 small mango, peeled and sliced
100ml sour cream
1 shallot, finely chopped
1 teaspoon lemon juice
2 teaspoons brandy
good pinch paprika
salt and pepper to taste
8 lettuce leave
2 avocados halved and seeded
dill sprigs and cherry tomatoes to garnish

Mash crab meat and mango together. Add the sour cream, shallot, lemon juice, brandy, paprika, salt and pepper and blend well together. Make a bed of lettuce leaves on a flat serving dish. Place an avocado half on the leaves and fill with the crab mixture. Chill for at least 1 hour before serving. Garnish with dill sprigs and cherry tomatoes.

BLUEBERRIES AND CREAM CHEESECAKE

Crust:
12 ounces vanilla wafer cookies, crushed
3/4 cup butter, melted

Filling:
5 8 ounce packages cream cheese
1 1/2 cups granulated sugar
6 eggs
2 egg yolks
3 tablespoons all purpose flour
3 teaspoons vanilla extract
1/4 cup whipping cream

Topping:
3 tablespoons cornstarch
1 cup plus 3 tablespoons water, divided
1 cup granulated sugar
16 ounces blueberries

For crust, combine cookie crumbs and butter. Press into bottom and halfway up sides of a greased 9 inch springform pan. Cover and refrigerate. For filling, beat cream cheese 25 minutes in a large bowl, adding 1 package at a time. Add sugar and beat 5 minutes longer. Add eggs and egg yolks, one at a time, beating 2 minutes after each addition. Beat in flour and vanilla. Beat in cream. Preheat oven to 500F. Pour filling into crust. Bake 10 minutes. Reduce heat to 200F. Bake 1 hour. Turn oven off and leave cake in oven 1 hour without opening door. Cool completely on a wire rack. Remove sides of pan. For topping, combine cornstarch and 3 tablespoons water in small bowl; stir until smooth. Combine sugar and remaining 1 cup water in a small saucepan. Stirring constantly, cook over medium heat until sugar dissolves. Stirring constantly, add cornstarch mixture and cook until mixture boils and thickens. Remove from heat and cool to room temperature. Stir in blueberries. Spoon topping over cheesecake. Loosely cover and refrigerate 8 hours or overnight. Serve chilled.

SPINACH STUFFED MANICOTTI WITH RED PEPPER SAUCE

Filling:
1 10 ounce package frozen chopped spinach
2 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced fresh garlic
1 15 ounce container ricotta cheese
1/2 cup coarsely grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
pinch of grated nutmeg
salt and pepper to taste

Pasta:
8 manicotti shells, uncooked

Sauce:
3 tablespoons butter
3 tablespoons all purpose flour
2 cups milk
1 egg
1 7 ounce jar roasted sweet red peppers, drained, rinsed and blotted dry or roast your own
salt and pepper
1/2 cup additional shredded mozzarella cheese

Cook spinach according to package directions; drain and cool. Blot with a paper towels to remove moisture. Heat olive oil in a medium skillet. Saute onion until tender about 5 minutes. Add garlic and saute another minute. Stir in cooked, drained spinach and stir over medium heat to remove moisture further. In a large bowl, stir together ricotta, 1/2 cup mozzarella, Parmesan, beaten egg, nutmeg, salt and pepper till blended. Stir in the spinach, onion and garlic mixture; set aside. Cook manicotti shells in boiling salted water till just barely cooked about 4 to 7 minutes. Carefully remove them and place in a bowl of cold water until ready to stuff. Blot manicotti shells before stuffing. Evenly divide stuffing mixture and carefully fill shells. Arrange them in 2 rows in a lightly buttered or nonstick sprayed 9 x 13 inch baking dish. Melt 3 tablespoons butter in a medium saucepan over low heat and gradually stir in flour. Cook and stir constantly about 3 minutes. Gradually add the milk, stirring over medium heat until the mixture comes to a slight boil, stir and lightly simmer as it thickens about 10 minutes as you would do if making any white sauce. Beat egg in a small bowl and gradually whisk in some of the hot sauce to warm temper the egg. Mix egg into the sauce and stir until blended. Meanwhile, puree roasted peppers in a food processor or blender. Gradually add the hot white sauce to the peppers. adjust with salt and pepper to taste, add the remaining 1/2 cup of mozzarella cheese and finish blending until smooth. Preheat oven to 375F. Pour red pepper sauce over all. Cover with foil and bake for 30 minutes. Uncover and bake until sauce is bubbly about 15 minutes. Let stand for at least 10 minutes before serving. Serves 4.

ORANGE BOURBON TURKEY

12 pound fresh or frozen whole turkey, thawed
2 cups fresh orange juice
1 cup water
3/4 cup bourbon, divided
1/3 cup molasses
3/4 teaspoon salt, divided
4 oranges, peeled
nonstick vegetable oil cooking spray
3 tablespoons all purpose flour
orange slices, optional
flat leaf parsley sprigs, optional

Remove the giblets and neck from the turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup of the bourbon and the molasses in a 2 gallon, heavy duty, resealable plastic bag. Add the turkey, seal and marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally. Remove the turkey from the bag; reserve the marinade. Preheat the oven to 350F. Tie the ends of the turkey legs with kitchen string. Tuck the wing tips under the bird. Sprinkle 1/2 teaspoon of the salt into the body cavity. Stuff cavity with the oranges. Place the turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert a meat thermometer into the meaty part of the thigh, making sure not to touch bone. Bake for 3 hours or until thermometer registers 180F. Cover turkey loosely with foil if it gets too brown. Remove turkey from oven, cover loosely with foil and let stand at least 20 minutes before carving. Discard the oranges. Remove turkey skin before serving. To make the sauce: Pour the reserved marinade into a saucepan; bring to a boil. Skim the foam from the mixture with a slotted spoon; discard. Reduce the heat to medium; cook until reduced to 3 1/2 cups, about 15 minutes. Combine the remaining 1/4 cup of the bourbon and the flour in a small bowl, whisking well. Add to the reduced marinade; bring the mixture to a boil and cook 1 minute, stirring constantly. Stir in the remaining 1/4 teaspoon of salt. Serve the sauce with the turkey. Garnish with orange slices and parsley sprigs, if desired. Makes 12 servings.

HONEY ROASTED PORK ON BED OF SWEET POTATOES

Pork tenderloin, in addition to being the leanest cut of pork and one that can be cooked with no added fat, is also convenient for time-pressured cooks. Here it roasts in just thirty minutes, on a bed of vegetables that are also used to make a delicious sauce to serve with the pork.


1 pound sweet potatoes, peeled and thinly sliced
1 large red bell pepper, cut into 1/2 inch squares
1 large green bell pepper, cut into 1/2 inch squares
3 cloves garlic, slivered
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup chicken broth, canned
2 tablespoons honey
1 tablespoon prepared mustard
2 teaspoons fresh lemon juice
1 pound well trimmed pork tenderloin

Preheat the oven to 425F. In a large bowl, combine the sweet potatoes, red and green bell peppers, the garlic, salt and black pepper, and toss until well combined. Spoon the vegetables into a 7 by 11 inch baking pan and toss with 1/3 cup of the chicken broth. Cover with foil and bake for 15 minutes. Meanwhile, in a small bowl, stir together the honey, mustard and lemon juice. Place the pork on top of the sweet potato mixture and brush with half of the honey mixture. Pour the remaining honey mixture over the vegetables. Roast uncovered for about 30 minutes, or until the pork is cooked through and the vegetables are tender. Remove the pork to a cutting board and let stand 10 minutes before slicing. Meanwhile, spoon 1 cup of the vegetable mixture into a food processor and purée with the remaining 1/3 cup chicken broth. Slice the pork and serve topped with the vegetable purée, with the roasted vegetables on the side. 4 servings.

GAME HENS WITH PESTO RUB AND ROASTED POTATOES

4 cups loosely packed fresh basil leaves
1/3 cup grated fresh Parmesan cheese
1 tablespoon water
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, chopped

4 Cornish hens
cooking spray
2 pounds small red potatoes, quartered
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1 tablespoon water
1 teaspoon cornstarch
fresh basil sprigs, optional

Use kitchen shears or a sharp knife to split the hens. Preheat oven to 375F. Combine first 7 ingredients in a food processor; process until smooth. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub pesto under loosened skin. Gently press skin to secure. Lift wing tips up and over back; tuck under hens. Place hens on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Combine potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper, tossing well to coat. Arrange potatoes around hens; bake at 375F for 45 minutes or until thermometer registers 180 degrees and potatoes are tender. Remove hens and potatoes from pan and cover loosely with foil. Let stand 10 minutes. Discard skin. Cut hens in half and cover loosely with foil. Place a zip top plastic bag inside a 2 cup glass measure. Pour pan drippings into bag; let stand 10 minutes; the fat will rise to the top. Seal bag and carefully snip off 1 bottom corner. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Place the pan over medium high heat. Stir in broth, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch, stirring well with a whisk. Add to pan. Bring to a boil; cook until reduced to 1/2 cup, about 3 minutes. Serve sauce with hens and potatoes. Garnish with basil sprigs, if desired. 8 servings.

PINEAPPLE CHICKEN AND RICE WITH PEAS

Pineapple Chicken

1/2 cup barbecue sauce
1/2 cup orange juice
1/4 cup brown sugar
2 tablespoons vegetable oil
2 tablespoons all purpose flour
salt and pepper to taste
4 cups cubed, cooked chicken
2 5 1/2 ounce cans pineapple chunks, drained
1 8 ounce can sliced water chestnuts, drained
1 1/2 teaspoons ground ginger

In a large saucepan, combine the first six ingredients until smooth. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring occasionally. Add the chicken, pineapple, water chestnuts and ginger; cover and simmer for 10 minutes. Serve over rice with peas. 4 servings.

Rice with Peas

2 cups rice
3 tablespoons olive oil
1 onion, chopped
2 bay leaves
1 teaspoon salt
freshly ground black pepper
1 cup peas
4 cups chicken stock
1 tablespoon parsley, chopped

Wash rice and leave to soak for half an hour. Allow to drain. Heat oil in a pot and saute onion till it becomes translucent. Add bay leaves, salt, pepper and rice. Cook until the rice grains become opaque, stirring occasionally. Add peas and stir together until the peas are well coated in oil. Add chicken stock. Bring to a boil, cover and simmer over a low heat until the rice is tender about 15 to 20 minutes. 4 servings.

SAUSAGE CREAM SAUCE

10 ounces sausage, four hot Italian links, casings removed
1/2 tablespoon olive oil
1 cup tomato sauce
1/4 cup dry red wine
salt
1 tablespoon heavy cream
1 tablespoon parsley, fresh Italian leaf, chopped
hot pepper flakes
Pecorino Romano

Brown sausage in a large saute pan in olive oil breaking up the sausage with a wooden spoon. When the sausage is browned, remove them to a paper towel lined plate. Deglaze the pan with the red wine, scraping up the drippings with a wooden spoon. Stir in the tomato sauce and bring it to a boil. Lower the heat and add the browned sausage pieces back to the pan. Cook, partially covered, stirring occasionally and checking that they are just simmering, for about 5 minutes. Stir in the heavy cream and the parsley. Serve with pasta of your choice. Garnish with hot pepper flakes and freshly grated Pecorino Romano.

PASTA WITH FOUR CHEESES

1 pound elbow macaroni
5 tablespoons unsalted butter or margarine
1 onion, finely chopped
1 clove garlic, finely chopped
3 tablespoons all purpose flour
3 cups low fat milk, heated; do not boil
1/2 pound sharp Cheddar cheese, shredded
1/2 cup grated Parmesan cheese
4 ounces Gruyere cheese or Swiss cheese, shredded
1/2 cup crumbled bleu cheese
6 drops liquid red pepper seasoning
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, peeled, seeded and diced
1 cup fresh bread crumbs
1 tablespoon chopped parsley

Cook macaroni following package directions until al dente; firm but tender. Drain; rinse with cold water; drain again. Preheat oven to 375F. Grease 13 x 9 x 2 inch baking dish. Melt 3 tablespoons butter in medium size saucepan over medium heat. Add onion and garlic; saute 4 minutes. Stir in flour; cook 1 minute. Gradually whisk in hot milk. Bring to boiling, stirring often; cook 1 minute. Remove from heat. Reserve 1/4 cup each Cheddar and Parmesan cheese. Stir remaining Cheddar, Parmesan, Gruyere, bleu cheese, red pepper seasoning, dry mustard, salt and pepper into sauce until cheeses just melt. Combine macaroni, sauce and tomatoes in large bowl. Pour into prepared baking dish. Bake in preheated oven for 15 minutes. Combine reserved Cheddar and Parmesan cheeses, bread crumbs and parsley in small bowl. Melt remaining 2 tablespoons butter in small saucepan. Add to crumb mixture; stir to combine. Sprinkle over top of macaroni. Bake 10 to 15 minutes longer or until bubbly and top is browned.

CHORIZO BAKE

8 ounces chorizo sausage, thinly sliced
6 ounces cream cheese, softened
1/2 cup cornmeal
3 tablespoons sugar
4 eggs
1 12 ounce can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
6 green onions, sliced
1/2 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375F. In a skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden. Meanwhile, in a bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 1 cup of the cheddar cheese, onions, jalapeno pepper, oregano, salt and pepper. Pour half of the egg mixture into greased 8 cup casserole. Cover with 3/4 of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese. Bake in oven for about 30 minutes or until light golden and set. Let cool for 5 minutes. Serves 4 to 6.

BUFFALO CHICKEN LASAGNA

12 pieces lasagna, uncooked
vegetable oil cooking spray
1 pound skinless, boneless chicken breasts, diced
4 cups low sodium spaghetti sauce
1 and 1/2 cups water
2 to 3 tablespoons hot pepper sauce
2 tablespoons vinegar
1 teaspoon garlic salt
15 ounces container part skim ricotta cheese
1/2 cup egg substitute
1 cup crumbled bleu cheese

Spray a large skillet with cooking spray; place over medium high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt. In a bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13 inch baking pan with spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange four pieces of lasagna; 3 lengthwise, 1 widthwise, over the sauce. Cover with 1 1/2 cups of the sauce. Spread half of the ricotta mixture on top. Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. Spread the remaining ricotta mixture over the top. Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350F. Cover lasagna with foil and bake for 1 hour and 10 minutes. Uncover lasagna, sprinkle bleu cheese over the top, bake an additional 5 minute uncovered. Let stand 15 minutes covered, before serving. Make 10 servings.

CRANBERRY CHEESECAKE

1/4 cup graham wafer crumbs
1 pound low fat cream cheese or ricotta
1 3/4 cups 1% cottage cheese
2/3 cup granulated sugar
2 eggs
1/2 cup light sour cream
1 teaspoon cornstarch
1 teaspoon each vanilla and grated lemon rind

Sauce:
2 cups cranberries
1/2 cup orange juice
1/3 cup granulated sugar
2 teaspoons cornstarch

Sprinkle crumbs over greased 9 inch square baking pan; set aside. In food processor, blend cheeses and sugar. Add eggs, one at a time; blend in sour cream, cornstarch, vanilla and rind. Pour over crumbs. Set pan in larger shallow pan; pour in enough hot water to come 1 inch up sides. Bake in 325F oven for 50 to 55 minutes or until tester inserted in center comes out clean. Remove pan from water; let cool on rack. Cover and refrigerate for at least 8 hours or up to 2 days. Sauce: Bring berries orange juice and sugar to boil over medium high heat, stirring; cook for 3 to 5 minutes or until berries pop, stirring often. Dissolve cornstarch in 1 tablespoon water; whisk into sauce and cook, whisking, for 2 minutes or until thickened. Sauce can be refrigerated for up to 5 days. Top each serving of cheesecake with 1 tablespoon sauce. Makes 12 servings.

BLUE CHEESE SOUP

2 tablespoons butter
1/2 cup each finely chopped onion, celery, carrot
1 teaspoon minced garlic
1/3 cup flour
2 teaspoons cornstarch
3 cups chicken stock
1/2 pound each bleu and cheddar cheeses, crumbled
1/8 teaspoon baking soda
1 cup cream, heavy or light, as desired
1/3 cup dry white wine, if desired
salt to taste
dash of cayenne
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/4 cup chopped fresh parsley for garnish

Melt the butter, add the onion, celery, carrot and garlic. Cook until tender, about 8 minutes. Stir in the flour and cornstarch, cooking until bubbly, about 2 minutes. Add the stock, the two cheeses, baking soda, cream and wine. Stir and blend until smooth and thickened. Add salt, cayenne, pepper and bay leaf. Bring to a slow boil and let simmer 8 to 10 minutes. Remove the bay leaf. Test for consistency. May be thinned with a little milk or wine if too thick. Garnish with the parsley and serve.

LOW FAT VEGETABLE LASAGNE

9 pieces lasagne, uncooked
1 medium yellow onion, chopped, about 1 cup
1 teaspoon vegetable oil
2 garlic cloves, crushed
8 ounces mushrooms, sliced thin
1/4 cup fresh parsley, chopped
1 10 ounce package frozen spinach, thawed, drained thoroughly
1/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
1 15 ounce container part skim or reduced fat ricotta cheese
3/4 cup shredded, part skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Prepare pasta according to package directions; drain and cover with cool water until ready to use. While pasta is cooking, combine onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl. Add the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes. Uncover and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350F. Drain the lasagne and pat dry with paper towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in the bottom of a 13 x 9 x 3 inch pan. Arrange 3 lasagne pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese. Serves 8.

JALAPENO MUSTARD GLAZED PORK LOIN

1/2 cup sweet and hot mustard
3 tablespoons white wine
2 tablespoons honey
1 bunch green onions, thinly sliced
1/4 cup cilantro leaves, minced
4 garlic cloves, minced
1 jalapeno, minced
1 pound boneless pork tenderloin, trimmed

Combine the mustard, wine and honey in a medium bowl. Add the onions, cilantro, garlic and jalapeno. Transfer to a self sealing plastic bag and add the pork. Marinate at least 2 hours in the refrigerator. Preheat the oven to 350F. Remove the pork from the marinade and wipe off any excess marinade. Place in a shallow roasting dish and bake until it reaches an internal temperature of 135F, about 20 minutes, basting occasionally with the marinade. Let cool slightly before slicing. Serves 4.

Herbed Noodles

8 ounces uncooked noodles
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon parsley
1/4 cup minced green onion
1 tablespoon butter or margarine, melted

Cook noodles in 1 quart boiling salted water until tender, 7 to 10 minutes. Drain noodles and return to saucepan. Mix remaining ingredients; pour onto noodles and toss. Makes 4 servings.

FETTUCCINE CHICKEN TEQUILA

1 pound spinach Fettuccine, uncooked
1/2 cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter or margarine
1/2 cup low sodium chicken broth
2 tablespoons gold tequila
2 tablespoons lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/2 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Prepare pasta according to package directions; drain. Saute cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency. Set aside. Pour soy sauce over diced chicken. Marinate for 5 minutes. Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes. Toss with hot pasta and serve immediately.

SIRLOIN TIPS WITH MUSHROOMS

3 tablespoons olive oil
3 cloves garlic, minced
1 1/2 pounds beef sirloin
1 16 ounce can mushrooms, with liquid
1 8 ounce can tomato sauce
salt to taste
freshly ground pepper, to taste
3/4 cup red wine

Cut beef into cubes. In a large skillet over medium high heat, heat the olive oil and brown beef cubes with the garlic. Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired. Makes 6 servings.

Herbed Noodles

12 ounces uncooked wide noodles
3/4 teaspoon thyme
3/4 teaspoon basil
3/4 teaspoon parsley
2 green onions, minced
3 tablespoons melted butter

Cook noodles in 2 quarts boiling salted wate until tender, 7 to 10 minutes. Drain noodles and return to saucepan. Mix remaining ingredients; pour onto noodles and toss. Makes 6 servings

LOW FAT EGGPLANT WITH ROASTED PEANUTS

1 1/2 tablespoons Asian fish sauce
4 teaspoons sugar
2 teaspoons fresh lime juice
1/2 pound long thin Asian eggplants
1/2 teaspoon vegetable oil
1/2 pound long beans or other green beans
10 cherry tomatoes
2 tablespoons fresh cilantro leaves
1 tablespoon roasted peanuts

Stir together fish sauce, sugar, and lime juice and let stand about 10 minutes, stirring occasionally, until sugar is dissolved. Preheat broiler. Cut eggplants crosswise into 1/2 inch thick slices. Brush a small baking pan with some oil and place eggplant slices in pan. Brush eggplant with remaining oil and broil 3 to 4 inches from heat, turning it once, until tender and browned, about 8 minutes. Combine eggplant with fish sauce mixture and toss. Prepare a bowl of ice and cold water. Cut beans into 1 1/2 inch lengths and cook in a saucepan of boiling salted water 2 minutes. Drain beans and place into ice water to stop cooking. Drain beans well and mix in with eggplant mixture. Cut tomatoes in half and coarsely chop cilantro. Finely chop peanuts. Mix in tomatoes, cilantro, and some peanuts to eggplant mixture, tossing to combine. Vegetables may be prepared 2 hours ahead. Serve vegetables at room temperature sprinkled with remaining peanuts. Serves 4.

Each serving about 74 calories and 2 grams fat

TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA

Teriyaki Chicken Toss with Spaghettini Pasta

1 teaspoon canola or olive oil
3 boneless skinless chicken breast halves
1/2 teaspoon Mrs. Dash Original Seasoning
1/2 to 1 teaspoon crushed chilies or red pepper
1 small onion
1 small zucchini
1/2 green pepper
1/2 red pepper
1 cup water
10 mushrooms
12 ounces spaghettini pasta
1 tablespoon cornstarch
2 tablespoon soy sauce
1/3 cup honey garlic sauce
1 10 ounce can chicken broth, divided
2 teaspoons curry powder
1 tablespoon honey
1/2 teaspoon basil

Fill a large stove top pot with water, cover and bring to a boil. Meanwhile, heat oil in a large nonstick fry pan or wok at medium high heat. Cut chicken into bite size pieces and gradually add to the pan as you cut. Season with Mrs. Dash seasoning and chilies and stir until the meat is no longer pink. Chop onion, zucchini and peppers into bite size chunks, in that order. Add to pan as you chop. Wash and slice mushrooms, adding to pan as you slice. Toss occasionally. Place pasta in boiling water, stir and cook uncovered. Set timer for 8 minutes. Add cornstarch to a small bowl or measuring cup. Gradually add soy sauce while stirring so the the cornstarch is smooth not lumpy. Mix in the honey garlic sauce and 1/4 cup chicken broth. Add to pan of chicken and vegetables. Stir and leave to simmer on low. Rinse the cooked pasta under hot water in a colander. Let drain. Mix the following in the empty pasta pot at medium low heat: remaining 1 cup chicken broth, curry powder, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spice broth. Remove from heat. Serve chicken and vegetable mixture over a bed of pasta. Serves 4 to 6.

CREAMY CHICKEN BAKE WITH BROCCOLI AND GARLIC

6 boneless chicken breasts
seasoning salt to taste
olive oil for browning
1 16 ounce container sour cream
1 10.75 ounce can condensed cream of chicken soup
1 1 ounce package dry onion soup mix

Preheat oven to 350F. Sprinkle the chicken breasts with seasoning salt to taste. In a large skillet, brown the chicken in olive oil, on both sides, until they are golden brown. Then place the chicken in a 9 x 13 inch baking dish. In a medium size bowl, combine the sour cream, chicken soup and dry onion soup mix. Pour the mixture over the chicken and bake in the preheated oven for 25 to 30 minutes. Let cool and serve. Makes 6 servings.

Broccoli with Garlic

1 bunch of broccoli
6 garlic cloves
1 to 2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon hot pepper, optional

Wash broccoli and cut into small florets. Cut the tender parts of the stem into smallish cubes. Steam in a microwave steamer or over boiling water until barely tender and still bright green about 3 1/2 to 5 minutes in a microwave, depending on the volume of broccoli and water. Don't overcook. Place olive oil in a skillet over medium heat. Chop or mince the garlic. When the oil is hot, add the salt, then the garlic. Saute, stirring frequently, just until the garlic starts to soften. Quickly add the water, and the cayenne if desired. Turn heat low and simmer for a couple of minutes. Place the broccoli in a large glass or crockery serving bowl. Pour the garlic mixture over it, mixing gently to coat.

HADDOCK De JOURNEE

Haddock De Journee

2 pounds haddock filet
4 ounces shrimp, chopped fine
4 ounces scallops, chopped fine
2 ounces lobster, chopped fine
pinch salt and pepper
1 tablespoon lemon juice
2 tablespoons white wine
1 tablespoon Worcestershire sauce
pinch thyme
1/2 cup heavy cream

Hollandaise Sauce:
1/2 cup melted, warm butter
1 1/2 tablespoons lemon juice or tarragon vinegar
3 egg yolks
4 tablespoons boiling water
1/4 teaspoon salt
pinch cayenne

Combine all ingredients except haddock and heavy cream in a stainless steel mixing bowl. Place bowl over ice. Add cream slowly, whipping constantly with wire whisk until mixture is well blended. Butter an ovenproof baking dish. Slit haddock to make a pocket and stuff with mixture. Place in dish and bake at 350F for 20 minutes or until fish flakes when tested. Before serving top with Hollandaise Sauce. Serves 4.

Sauce: Place egg yolks in double boiler; cook over hot water, not boiling water, stirring constantly with wire whisk until they begin to thicken. Add 1 tablespoon boiling water. Repeat until all 4 tablespoons of water have been added. Beat in warm lemon juice. Remove from heat. Add warm melted butter very slowly, beating constantly with wire whisk. Add salt and cayenne. Serve at once. Makes 1 cup.

GINGERED CHINESE NOODLE SOUP

3 ounces cellophane noodles
2 tablespoons vegetable oil
1 medium onion, sliced
2 thin carrots, sliced diagonally
1 teaspoon minced fresh ginger
3 cups chicken stock
1 1/2 cups water
1 cup ham cut into julienne
1 cup shredded watercress leaves
1/2 cup thinly sliced mushrooms
1 cup snow peas
1 teaspoon Oriental sesame oil
1 teaspoon rice vinegar
2 green onions, thinly sliced
1 tablespoon soy sauce

Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham watercress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. Serves 4.

SOUTH DAKOTA GRILLED STEAK

1/3 cup black or mixed peppercorns
1 teaspoon coriander seeds
2 tablespoons coffee beans
1 tablespoon cilantro
1 teaspoon salt
4 porterhouse steaks
1 1/2 cups red wine
1/4 cup steak sauce
1/4 cup soy sauce
2 cloves garlic, crushed
2 teaspoon paprika

In a spice grinder or pepper mill, grind pepper, coriander seeds, and coffee beans. Add salt and cilantro. Compress spice mixture onto both sides of steaks, put into large plastic food bags or a glass baking dish. Combine wine, steak sauce, soy sauce, garlic and paprika; pour over beef. Close bags or cover dish and refrigerate several hours. Turn steak once or twice as it marinates. Reserve about a 1/2 cup of the marinade for grilling. Remove meat from marinade, pat dry with paper towels. Do not use liquid in actual marinade to brush on grilling meat. Preheat grill to medium heat. Cook steaks over medium coals to desired doneness, allowing 10 to 15 minutes per side for medium. Brush with marinade as they cook. Let steaks stand a few minutes before slicing.

WHITE CHOCOLATE CHEESECAKE

1 1/2 cups graham cracker crumbs
1/2 cup ground pecans
1/4 cup plus 1 teaspoon butter or margarine, melted
1 pound white chocolate, coarsely chopped
2 8 ounce packages cream cheese, softened
1/2 cup sour cream
3 eggs
1 teaspoon vanilla extract
1 11 ounce can Mandarin oranges, undrained
1/4 cup Cointreau or other orange flavored liqueur
1/2 cup orange juice
1 tablespoon plus 1 teaspoon cornstarch

Combine graham cracker crumbs, ground pecans and melted butter or margarine; stirring until blended. Press mixture into bottom and 1 inch up sides of a 9 inch springform pan. Bake at 375F for 8 minutes; cool. Place white chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool slightly. Combine cream cheese and sour cream in a large mixing bowl; beat at medium speed of an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and chocolate, stirring just until blended. Pour filling into prepared pan; bake at 300F for 50 minutes or until cheesecake is almost set. Turn oven off and partially open oven door. Leave cake in oven 30 minutes. Cool on wire rack; chill. Drain Mandarin oranges, reserving 1/2 cup liquid. Combine mandarin oranges and Cointreau; stir gently. Set aside for 30 minutes, stirring occasionally. Drain oranges, reserving Cointreau; set oranges aside. Combine reserved 1/2 cup orange liquid, reserved Cointreau orange juice and cornstarch in a saucepan; stir well. Cover and cook over medium heat 5 minutes or until thickened, stirring constantly; cool slightly. Remove outer rim of springform pan and place cheesecake on serving plate. Arrange orange sections in center and around outer edge of cheesecake. Spoon glaze over top of cheesecake; chill. Makes one 9 inch cheesecake.
Chocolate Ripple Cheesecake

1/4 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
1 6 ounce package semisweet chocolate morsels
1/2 cup sugar
1 pound cream cheese, softened
1 cup sour cream
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
3 eggs

Preheat oven to 325F. In small bowl, combine crumbs, 2 tablespoons sugar and butter; mix well. Pat into a 9 inch springform pan, covering bottom and 1 inch up sides. Place foil around bottom and 3/4 up sides; set aside. Over hot, not boiling water, combine chocolate morsels and 1/2 cup sugar; heat until morsels melt and mixture is smooth. Remove from heat; set aside. In large bowl, beat cream cheese and sour cream until smooth. Add 3/4 cup sugar, vanilla extract and lemon rind; mix well. Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate in one half. Pour into crumb lined pan. Cover with plain batter. With sharp knife, swirl chocolate batter through plain batter to marbleize. Place pan in a roasting pan. Fill roasting pan with water to depth of 1 1/2 inches. Bake at 325F for 1 hour. Cool in oven with door slightly open 1 hour. Remove from oven and water bath. Allow to sit at least 2 hours before removing ring from pan. Makes one 9 inch cheesecake.

PEKING DUCK

5 pound whole duck, fresh or frozen
1 tablespoon kosher salt
1 scallion
3 slice fresh ginger
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
few sprigs fresh coriander for garnish

Thaw the duck, if frozen. Remove any excess fat and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours or, even better, overnight. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with coriander and serve. Serves 6.

CAPITOL PUNISHMENT CHILI

1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG or Accent
9 tablespoons Chili powder
4 tablespoons cumin
4 tablespoons instant beef bouillon
24 ounces Old Milwaukee beer
2 cups water
4 pounds extra lean chuck, chili grind
2 pounds extra lean pork, chili grind
1 pound extra lean chuck, cut into 1/4 inch cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 cup oil
1 teaspoon powdered mole, also called mole poblano
1 tablespoon sugar
1 teaspoon coriander seed
1 teaspoon hot sauce
8 ounces tomato sauce
1 tablespoon masa harina flour
salt to taste

In a large pot, add paprika oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 pound or 1 1/2 pound batches with oil. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 tablespoons oil. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minutes. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional hot sauce for hotter taste. Makes 1 pot.

TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA

1 teaspoon canola or olive oil
3 boneless skinless chicken breast halves
1/2 teaspoon Mrs. Dash Original Seasoning
1/2 to 1 teaspoon crushed chilies or red pepper
1 small onion
1 small zucchini
1/2 green pepper
1/2 red pepper
1 cup water
10 mushrooms
12 ounces spaghettini pasta
1 tablespoon cornstarch
2 tablespoon soy sauce
1/3 cup honey garlic sauce
1 10 ounce can chicken broth, divided
2 teaspoons curry powder
1 tablespoon honey
1/2 teaspoon basil

Fill a large stove top pot with water, cover and bring to a boil. Meanwhile, heat oil in a large nonstick fry pan or wok at medium high heat. Cut chicken into bite size pieces and gradually add to the pan as you cut. Season with Mrs. Dash seasoning and chilies and stir until the meat is no longer pink. Chop onion, zucchini and peppers into bite size chunks, in that order. Add to pan as you chop. Wash and slice mushrooms, adding to pan as you slice. Toss occasionally. Place pasta in boiling water, stir and cook uncovered. Set timer for 8 minutes. Add cornstarch to a small bowl or measuring cup. Gradually add soy sauce while stirring so the the cornstarch is smooth not lumpy. Mix in the honey garlic sauce and 1/4 cup chicken broth. Add to pan of chicken and vegetables. Stir and leave to simmer on low. Rinse the cooked pasta under hot water in a colander. Let drain. Mix the following in the empty pasta pot at medium low heat: remaining 1 cup chicken broth, curry powder, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spice broth. Remove from heat. Serve chicken and vegetable mixture over a bed of pasta. Serves 4 to 6.

SESAME BUTTERMILK PORK WITH MANGO CHUTNEY

1/3 cup plain bread crumbs
2 tablespoons sesame seeds, toasted
1/4 teaspoon paprika
1/4 teaspoon dried parsley flakes
1/4 teaspoon freshly ground black pepper
dash of fried thyme leaves
2 tablespoons low fat buttermilk
4 pork center cut chops

Preheat oven to 370F. Combine crumbs, seeds, paprika, parsley, pepper and thyme in a shallow dish. Place milk in second shallow dish. Dip pork into milk, coating both sides, dredge in crumbs to coat. Spray 8" square baking dish with nonstick cooking spray; place pork in dish. Bake 15 minutes, turn chops over and bake an additional 10 minutes or until pork reaches an internal temperature of 160F. Serve chops with Mango Chutney.

Mango Chutney
1 mango, peeled, pitted and chopped
4 teaspoons chopped green onion
2 teaspoons fresh lime juice
1 1/2 teaspoons chopped fresh cilantro
1/2 teaspoons mincedjalapeno pepper

In a small bowl, combine all ingredients. Cover and chill.

BLACK BEAN SOUP WITH CILANTRO LIME SOUR CREAM

1 16 ounce package dried black beans
6 bacon slices, chopped
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped leeks
10 cups canned low salt chicken broth
1 large tomato, chopped
1 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1 1/2 tablespoons minced garlic
1 jalapeño chili, minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander

3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
Additional chopped fresh cilantro
Additional chopped tomato

Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well. Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours. Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing. Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato. Serves 8.

ORANGE DIJON CHICKEN

4 skinless, boneless chicken breast halves
1/2 cup olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 recipe Orange Dijon Glaze, recipe below
coarsely ground black pepper
shredded orange peel, optional
fresh herb sprigs, optional

Place the chicken in a heavy plastic bag set into a large bowl.In a small bowl, stir together olive oil, garlic, salt and ground black pepper. Pour over the chicken breast halves in the heavy plastic bag. Close the bag and turn chicken breast halves to coat well. Marinate in the refrigerator for at least 4 hours or up to 8 hours, turning the bag occasionally. Drain chicken; discard marinade. To broil, place chicken on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is no longer pink, turning chicken over after half of the broiling time. Or, to grill, place chicken on the rack of an uncovered grill, boned sides up, directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until no longer pink, rearranging the chicken breasts once on each side to produce diamond markings and turning chicken over after half of the grilling time. Transfer chicken to 4 warm serving plates and cut into slices, if you like. Spoon Orange Dijon Glaze on top and sprinkle with some coarsely ground pepper. Garnish with the orange peel and, if you like, the fresh herb sprigs. Serves 4.

Orange Dijon Glaze: In a small saucpean, stir together 1/4 cup thawed frozen orange juice concentrate, 2 to 4 tablespoons Dijon style mustard, 2 tablespoons water, 1 tablespoon balsmic vinegar, if you like, 1 tablespoon olive oil, 1 teaspoon snipped fresh basil, 1 teaspoon snipped fresh mint and 1/2 teaspoon snipped fresh rosemary. Heat until glaze is warmed through. Makes 3/4 cup.

PEPPER CRUSTED T BONES

Worcestershire Chive Butter:
1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
salt and freshly ground pepper

Steaks:
2 cups coarsely ground black peppercorns
3 tablespoons ancho chile powder
8 T bone steaks, each 10 to 12 ounces
olive oil
salt

Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm. Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium rare doneness. Remove from the grill and top with a slice of the butter. 8 servings.
PEPPER

MEXICAN LASAGNA

1 pound lean ground beef
1 16 ounce can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
12 dry lasagne noodles
2 cups water
2 1/2 cups picante sauce
2 cups sour cream
2 2 ounce cans sliced black olives
1 1/2 cups shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese

Preheat oven to 350F. In a large bowl, combine beef, beans, oregano, cumin, and garlic powder. Place 4 uncooked noodles in bottom of a 9 x 13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread remaining mixure over noodles and add 4 more noodles. Combine water and picante sauce. Pour evenly over top. Cover tightly with foil. Bake at 350F for 1 1/2 hours or until noodles are tender. Combine sour cream and olives. Spoon over casserole and top with jack and cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.

CANDY BAR CHEESECAKE

Crust:
1 1/4 cups graham cracker crumbs
1 cup finely chopped walnuts
3 tablespoons sugar
6 tablespoons melted butter or margarine

Filling:
18 ounces cream cheese, softened
3 tablespoons cocoa
1 1/4 cups sugar
dash of salt
3 eggs
10 ounces English toffee candy bars, chopped into small pieces
3/4 cup sour cream
3/4 teaspoon vanilla

Topping:
1/2 cup hot fudge topping
1/4 cup sour cream

Preheat oven to 325F. Combine crumbs, walnuts, 3 tablespoons sugar and butter. Mix well. Press mixture onto bottom and sides of a 9 inch spring form pan. Beat cream cheese with electric mixer until light and fluffy. Combine 1 1/4 cups sugar with cocoa and salt. Gradually add to cream cheese, mixing well. Add eggs one at a time, beating well after each addition. Add chopped candy bars and stir until well blended. Stir in sour cream and vanilla. Blend well. Pour into prepared pan. Bake for 1 hour. Turn oven off and let cake remain in closed oven for 45 minutes. Remove from oven and let stand until cooled to room temperature, then chill. Remove sides of springform pan and spread with sour cream topping.

Topping: Combine fudge topping and sour cream and mix thoroughly. Spread on top of cheesecake and chill. Serves 14 to 16.

ORIENTAL HOT WINGS

Marinade:

1 cup soy sauce
1/2 cup sugar
1/4 cup sesame seeds
1 tablespoon cayenne pepper

Combine the ingredients.

Wings

Cut 2 to 3 pounds of wings into 3 pieces. Discard the wingtips and marinate the remaining pieces for at least 30 minutes. Agitate the pieces occasionally while they are marinating. Cover a cookie pan with foil and, using tongs, place the marinated wing pieces on it. Use a cookie pan as opposed to a sheet, because the sides will insure that none of the marinade mixture drips off the edge. There should be a slight separation between each individual piece so they don't stick together. Cook for one hour at 350F, turning the wing pieces every 10 minutes. If you want them to come out nice and even, you need to turn them individually with a pair of tongs. If you don't turn them, they'll stick and burn on one side. After they are done, let stand for at least 20 minutes. Serve hot or at room temperature.

MUSHROOM CROQUETTES

1 3/4 cups Italian flavored bread crumbs, divided
3 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground black pepper
1 17 ounce jar meatless spaghetti or Alfredo sauce
1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered
1 large garlic clove
3 tablespoons olive oil, divided

Trim mushroom stems. In the container of a food processor, combine 1 pound of the mushrooms, the onion and garlic; pulse just until; coarsely chopped. In a large skillet, heat 1 tablespoon of the oil until hot. Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. Remove from heat, spoon into a large bowl. Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper. Form into ten 3 inch long croquettes. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; coat croquettes with bread crumbs. Slice remaining 1/2 pound mushrooms; set aside for later use. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot. Add sliced mushrooms; cook and stir until tender, about 5 minutes. Stir in spaghetti sauce; cook until hot about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired.Serves 5.

MEATBALL LASAGNE

Meatballs:
5 slices soft bread
2 pounds hamburger
3 eggs
1 small onion, finely minced
1 tablespoon ground oregano
2 tablespoons finely chopped Italian parsley
1/4 cup finely chopped basil
1/4 cup finely grated Parmesan cheese
1/4 cup finely grated Romano cheese
salt and pepper

Sauce:
2 tablespoons extra virgin olive oil
1 medium onion
1 stalk celery
1 red bell pepper
5 cloves garlic
3 tablespoons balsamic vinegar
1/2 cup sliced black olives
2 28 ounce cans crushed tomatoes
14 ounces can diced tomatoes
1 cup sliced, sun dried tomatoes
3/4 cup red wine
2 tablespoons turbinado sugar
1 cup chopped fresh basil
1 tablespoon ground, toasted fennel seeds
(Toast them over medium heat in a small skillet for about 8 minutes).
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon lemon juice
3 tablespoons brandy, optional
12 lasagna noodles
2 cups ricotta cheese
1 pound sliced Provolone cheese
1 cup grated Parmesan cheese

Meatballs: Process the bread slices in a food processor until you have medium fine crumbs. Place in a large bowl. Add the rest of the ingredients and mix together. Form into small meatballs, about 2 inches in diameter. Tomato Sauce: Dice onion, celery and red bell pepper. Peel and thinly slice the garlic cloves. Heat 2 tablespoons olive oil in a large Dutch oven or large sauce pan over medium heat. Add onion, celery and red pepper and saute for 5 minutes. Add garlic and saute 2 minutes. Add balsamic vinegar. Stir and let reduce for 2 to 3 minutes. Add olives and sun dried tomatoes. Add two 28 ounce cans crushed tomatoes, one 14 ounce can diced tomatoes, sugar and 3/4 cup red wine. Stir in basil, fennel seeds, salt and pepper. Add meatballs to sauce, cover and simmer over low heat for 1/2 hour. Remove cover and continue to simmer slowly for about 1 1/2 hours more, until sauce is reduced to a near paste. Should be a consistency between tomato sauce and tomato paste. This allows the flavors of the sauce to intensify. The consistency can be one of your personal preference, but the more it reduces, the more the flavor intensifies. Add the lemon juice and the brandy and allow to cook for about 3 more minutes. Cook the lasagna noodles according to package directions. Drain immediately in cold water. Arrange pieces flat in single layer on clean, dry towels until ready to use. Preheat oven to 375F. Ladle half the sauce into a 17.5 x 12 inch lasagna pan. Cover with half the noodles, half the ricotta cheese and half the Provolone. Repeat. Cover with Parmesan cheese. Bake for 30 minutes. Broil for 5 minutes or until cheese is slightly browned.

CARIBBEAN MEATLOAF

1 1/2 pounds 95% lean ground beef
15 ounce can tomato sauce, divided
1/4 cup Egg Beaters® 99% egg substitute, or 2 fresh eggs
1/2 cup onion, minced
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup plain dry bread crumbs
8 ounce can crushed pineapple in juice, drained
1 1/2 teaspoons brown sugar
1 1/2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon dry mustard

Preheat oven to 350F. In a large bowl, combine ground beef with 1/2 cup tomato sauce, egg substitute, onion, Worcestershire sauce, salt and pepper and mix well. Add bread crumbs and mix well. Shape mixture into a loaf and place in a 8 x 4 loaf pan. Bake for 1 hour and 5 minutes. Combine remaining ingredients with remaining tomato sauce. Pour over meatloaf and bake an additional 5 minutes. Allow to rest for 10 minutes before slicing.

BEEF WELLINGTON IN MADEIRA WINE SAUCE

6 6 ounce filet mignons
2 tablespoons butter
2 shallots
1 pound mushrooms, chopped fine
1/2 cup Madeira wine
4 tablespoons cream
2 teaspoons truffle oil
salt and pepper
2 pounds puff pastry
1 egg, slightly beaten

Madeira Wine Sauce:
1 tablespoon olive oil
3 shallots
1 cup Madeira wine
1 1/2 cups veal stock
2 tablespoons butter
1/2 teaspoons peppercorns
2 sprigs fresh tarragon
1 teaspoon honey
salt

Over high heat, saute filet mignons in 3 tablespoons butter for 30 seconds on each side. Set aside to cool. Reduce heat to medium and add shallots and mushrooms and cook until all liquid is evaporated. Add wine and reduce completely. Add cream, salt and pepper and reduce to a thick puree. Add truffle oil and cool. Preheat oven to 400F. Divide pastry into 6 6 x 12 inch portions, approximately 1/4 inch thick. Place each filet on one side of pastry triangle. Top each with mushroom mixture. Brush edges with egg wash and fold it over. Shape edges of pastry to contours of meat. Glaze top of pastry with egg wash and bake for 20 minutes or until golden brown. Wine Sauce: In saute pan over medium heat, add olive oil, shallots, peppercorns and tarragon. Saute until shallots are soft, stirring occasionally. Add Madeira wine and honey and reduce by half. Add veal stock and reduce by half. Whisk in butter and season with salt to taste. Keep warm. Serves 6.

STUFFED LOBSTER IMPERIAL

4 1 1/4 pounds live lobsters split and cleaned
1 pound crabmeat
1 tablespoon green peppers finely diced
1 tablespoon red peppers finely diced
2 tablespoons shallots chopped fine
1 1/4 cups mayonnaise
2 egg yolks
dash of cayenne pepper
dash of salt
melted butter

Pick the crab meat over for shells, gently. Toss the crab meat and green and red peppers, and shallots. Season lightly to taste. Beat the mayonnaise with the egg yolks, and add just enough to get the mixture to cohere. Treat lightly. The mixture should be moist. Reserve some for topping. Preheat oven to 350F. Split and clean the lobsters. Add the crab mix to the cavity of a lobster prepared for baking. Spoon a little of the reserved mayonnaise over the top. Weight the bottom of the lobster's tail to keep it from curling. Drizzle the lobster with butter. Bake at 350 to 400F for 20 to 25 minutes till lightly browned, depending on size of lobsters. A 1 1/4 split lobster will bake in about 20 minutes, and the filling will be done about the same time. If glossy opaque in the tail meat, and more color is needed, slip it under the broiler a minute. If the Imperial is brown before the lobster is ready, cover it lightly with a double tent of foil. Serve with melted butter and lemon wedges.

STUFFED CANNELLONI

1 8 ounce package cannelloni
1/4 cup butter
1/4 cup flour
3 cup milk
1 1/2 teaspoons salt, divided
3/4 teaspoons pepper, divided
2/3 cup grated Parmesan cheese, divided
1 tablespoon vegetable oil
1 clove garlic finely chopped
1 onion finely chopped
1 pound lean ground beef
1 10 ounce package frozen chopped spinach, squeezed dry
1 egg
1 teaspoon basil
3 cups prepared tomato pasta sauce, divided

Preheat oven to 350F. Cook pasta according to package directions. Rinse with cold water. Drain well and set aside. To prepare cheese sauce, melt butter in saucepan. Stir in flour and cook for 1 minute; gradually whisk in milk, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring until sauce comes to a boil & thickens. Stir in 1/3 cup Parmesan cheese. To prepare filling, heat oil in large saucepan, add garlic and onion; cook until onion is tender. Add ground beef and stir in spinach, egg, basil and 1/2 teaspoon each of salt and pepper. Add 1 cup cheese sauce, mixing well. Spread 1 1/2 cups tomato sauce into a 13 x 9 baking dish. Fill cannelloni with beef mixture and place in single layer in prepared dish. Cover with remaining cheese sauce and garnish with remaining tomato sauce. Sprinkle with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes or until sauce bubbles.

EGGNOG CHEESECAKE

9 whole graham crackers
2 tablespoons sugar
1 1/2 teaspoon ground cinnamon
1/4 cup unsalted butter; melted

Filling:
1 1/2 lb Cream cheese; room temp.
3/4 cup sugar
2 tablespoons dark rum
1 tablespoon brandy
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
3 large eggs; room temperature

Topping:
1 1/2 cup sour cream
1 1/2 tablespoons sugar
1/4 teaspoon vanilla extract
1 teaspoon ground cinnamon
cinnamon sticks

For Crust: Position rack in center of oven and preheat to 375F. Grind graham crackers, sugar and ground cinnamon in processor. Transfer crumb mixture to medium bowl. Add butter and toss until evenly moistened. Press crumb mixture over bottom and 1 3/4 inches up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Freeze crust until cold, about 10 minutes. Bake crust until beginning to brown, about 8 minutes. Transfer crust to rack and cool. For Filling: Beat cream cheese and sugar in large bowl of electric mixer until very smooth. Add dark rum, brandy, vanilla extract and ground nutmeg and beat to blend. Reduce speed to low. Add eggs 1 at a time, beating after each addition until just blended. Spoon filling into crust. Bake until filling is puffed, very light brown and softly set in center, about 45 minutes. Transfer cheesecake to rack and cool 30 minutes. Center may fall slightly. Increase oven temperature to 400F. For Topping: In medium bowl whisk sour cream, sugar and vanilla extract to blend. Pour mixture gently over cheesecake, filling center depression and spread evenly to edges. Bake until set, about 8 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Cut around sides of pan to loosen. Release pan sides. Sift ground cinnamon and nutmeg over cheesecake. Arrange cinnamon sticks in center and serve.

LOBSTER THERMIDOR

2 each shucked, quarter lobsters
1/2 cup lobster stock
1 tablespoon olive oil
1/4 cup white wine
1/2 cup chopped scallions
1/4 cup brandy
1/2 cup minced green bell peppers
1 teaspoon Dijon mustard
1/2 cup chopped mushrooms
1 1/2 cups white sauce
2 tablespoons chopped fresh tarragon or 1 tablespoon dry
1/2 cup fresh grated parmesan cheese
1/4 teaspoon black pepper

Follow the cooking method for sauteed lobster. Keep the shell intact and carefully remove the meat from the body. Reserve the tamale in a bowl and cut the meat into small bite sized pieces. In a medium sized saute pan, heat olive oil over medium high heat. Add scallions, bell peppers, chopped mushrooms, tarragon and black pepper. Cook 2 to 3 minutes until vegetables just start to soften, then add brandy and wine and turn heat to high. When liquid is boiling, add lobster stock and reduce to almost a glaze by lowing heat to medium. Add the white sauce and Dijon mustard and blend thoroughly. Add the lobster pieces and tomalley and mix together. When mixture starts to bubble, remove from heat. Place mixture in shells, top with parmesan cheese and sprinkle with paprika. Set under a preheated broiler and brown. Serve immediately.

FILET MIGNON WITH HORSERADISH SALSA

Horseradish Salsa:
3 ripe medium tomatoes, cut into 1/2 inch dice
1 cup loosely packed fresh parsley leaves, chopped
1/2 small red onion, minced
2 tablespoons prepared white horseradish
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt

Tenderloin Steaks:
1 teaspoon cracked black pepper
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 garlic clove, crushed with garlic press
4 beef tenderloin steaks, filet mignon, each 1 inch thick, about 6 ounces each

Prepare Horseradish Salsa:
In medium bowl, stir all salsa ingredients; set aside, or cover and refrigerate if not serving right away. Makes about 2 cups. Prepare Tenderloin Steaks: In cup, mix pepper, olive oil, salt, thyme, and garlic. Rub pepper mixture all over steaks. Place steaks on grill over medium heat and cook 10 to 12 minutes for medium rare or until of desired doneness, turning steaks over once. Serve steaks with Horseradish Salsa. Serves 4.

QUEEN CITY CHILI

3 onions
1 pound ground chuck
2 garlic cloves, minced
1 cup barbeque sauce
1 cup water
1 tablespoon chili powder
1 teaspoon black pepper
1/2 ounce unsweetened chocolate, grated
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 teaspoon salt
tomato juice as needed
9 ounces spaghetti, cooked and buttered
1 16 ounce can kidney beans, heated
1 pound Cheddar cheese, shredded
oyster crackers
-
Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion and garlic. Break up meat with fork and cook until it is browned. Drain fat. Add barbeque sauce and water. Bring to a boil. Add remaining seasonings. Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Chili is best when allowed to age overnight in refrigerator and reheated. To construct the plate of 5 way chili, layer spaghetti on a plate, top it with hot chili, then with a sparse layer of beans, then chopped onions. Pat on plenty of cheese while chili is still hot and serve immediately with oyster crackers on the side. Serves 4.

LONESTAR RIBS AND BBQ SAUCE

3 pounds small beef ribs
1 part black pepper
1 part paprika
3 parts salt
Sauce:
1 pint ketchup
1 1/2 pints water
1/3 cup flour
1 tablespoon salt
4 teaspoons sugar
2 1/2 teaspoons paprika
1 1/2 teaspoons pepper
1 1/2 teaspoons chili powder
1 tablespoon prepared mustard
1 1/2 teaspoons liquid Barbecue
1 cup Worcestershire sauce

Season the ribs with above mixture. Place ribs on the grill in any type of covered smoker or bbq pit, keeping away from direct heat so that the smoke does the cooking. Cook very slowly for 1 1/2 to 2 hours or until meat comes away from bone easily. During the last 15 minutes baste both sides of ribs with sauce. Cut ribs and serve. To make sauce, combine ketchup and water in a large pot and bring to boil. Mix dry ingredients. Add mustard, liquid smoke, and half the Worcestershire sauce. Stir into paste; then add the remainder of Worcestershire sauce. Pour this into heated mixture and boil slowly for 20 minutes. Refrigerate any unused portion. Keeps for several weeks. Makes about 1 quart.

SUPER BOWL RECIPE - SWEET AND SPICY HOT WINGS

Sweet and Spicy Hot Wings

While on the hot wing theme, here is a recipe for the actual wing and not a dip. My daughter loves chicken wings, especially this recipe. You can adjust the heat in this recipe by adjusting the cayenne pepper.

1 1/2 cups Frank's Hot Sauce

1 cup honey

1 teaspoon cayenne pepper

3/4 cup butter

1/2 teaspoon garlic powder

5 to 6 pounds chicken wings

Grill or bake the chicken wings in a hot oven until the juices run clear and they are done. While the wings are cooking, mix together the sauce, honey, pepper, butter and garlic powder in a saucepan. Put wings in a baking dish, pour sauce over and bake at 300 degrees for 15 minutes.

SUPER BOWL RECIPE - BUFFALO CHICKEN DIP

Buffalo Chicken Dip

I have a really good buffalo chicken dip recipe that I got from my cousin Kristin Steimel several years ago. While thumbing through a cookbook today I found another similar recipe, so you are going to get both of them and you can decide which one you like best.

4 chicken breasts, cooked until done and shredded

1 (12-ounce) bottle Frank's Hot Sauce

Combine these two ingredients together and spread in a 9-by-13-inch baking dish.

24 ounces bottled ranch salad dressing

2 (8-ounce) packages cream cheese, softened

1 cup finely diced celery

Combine these ingredients together in a saucepan and heat until all are smooth and creamy. Spread over the chicken and hot sauce layer. Top with 2 cups shredded Monterey Jack cheese. Bake in a 350 degree oven until bubbly and slightly browned. Serve with celery sticks or tortilla chips.

SUPER BOWL RECIPE - SWEET AND SPICY CHEESEBURGER NACHOS

1 pound lean ground beef
2 teaspoons minced garlic
1 23-ounce jar salsa con queso
2 tablespoons finely chopped jalapeño pepper
1 teaspoon crushed red pepper flakes
1 teaspoon hot pepper sauce
1 12-ounce bottle Heinz® Chili Sauce
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
2 bags (8 to 11 ounce) tortilla chips
½ cup sliced green onions

In a large saucepan over medium high heat, cook beef and garlic for 6 to 8 minutes, or until cooked through, stirring frequently. Drain fat if needed. Reduce heat to medium, and stir in salsa con queso, jalapeño, red pepper flakes and hot pepper sauce. Cover and simmer for 8 to 10 minutes, or until heated through, stirring frequently.

Meanwhile, combine Cranberry Sauce and Chili Sauce in a medium saucepan over medium heat, and simmer until smooth, about 5 to 10 minutes, stirring occasionally.

To serve, arrange tortilla chips on plates. Spoon cheese mixture on top of tortillas and drizzle with cranberry mixture. Sprinkle onions on top and serve immediately.
TIP: If desired, add additional toppings such as sliced black olives, chopped onions or chopped tomatoes.

Serves 6

SUPER BOWL RECIPE - MARGARITA PORK KABOBS

Margarita Pork Kabobs

1 pound pork tenderloin, cut into 1 inch cubes
1 cup margarita mix, or 1 cup lime juice, 4 teaspoon sugar, 1/2 teaspoon salt
1 teaspoon ground coriander
1 clove garlic, minced
1 large green or red pepper, cut into 8 pieces
2 ears corn, cut into 8 pieces
2 tablespoons butter, softened
2 teaspoons lime juice
1/8 teaspoon sugar
1 tablespoon minced parsley

Combine margarita mix, coriander and garlic. Place pork cubes in heavy plastic bag; pour marinade over to cover. Marinate for at least 30 minutes. Blend together well the butter, lime juice, sugar and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. If using bamboo skewers, soak in water 20 to 30 minutes before using. Grill over hot coals, basting with butter mixture, for 10 to 15 minutes, turning frequently.

SUPER BOWL RECIPE - BUFFALO CHICKEN DIP

Buffalo Chicken Dip

4 chicken breasts, cooked until done and shredded

1 (12-ounce) bottle Frank's Hot Sauce

Combine these two ingredients together and spread in a 9-by-13-inch baking dish.

24 ounces bottled ranch salad dressing

2 (8-ounce) packages cream cheese, softened

1 cup finely diced celery

Combine these ingredients together in a saucepan and heat until all are smooth and creamy. Spread over the chicken and hot sauce layer. Top with 2 cups shredded Monterey Jack cheese. Bake in a 350 degree oven until bubbly and slightly browned. Serve with celery sticks or tortilla chips.

TEXAS CHILI

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.

FRENCH ONION SOUP

1 stick butter
8 cups thinly sliced onions
3 tablespoons flour
3 quarts beef stock
1 tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon Kitchen Bouquet
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil

Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5 to 7 minutes, until soft. In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350F in the oven for about 15 minutes, until they are dry crusts. When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning. When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.

FRESH PEACH KUCHEN

Have all ingredients at room temperature. Position a rack in the lower third of the oven. Preheat oven to 350F. Grease a 9 x 2 inch round pan.
Whisk together thoroughly:
1 cup all purpose flour
1 tablespoon baking powder
1/8 teaspoon salt

In a large bowl, beat on medium to high speed, until light and fluffy:
1 stick unsalted butter
3/4 cup sugar

Beat in one at a time until blended:
2 large eggs
Stir in the flour mixture just until incorporated. Scrape batter into pan and spread evenly.

Scatter on top:
2 cups sliced, peeled peaches
Combine and sprinkle over fruit:
1 tablespoon sugar
1/4 tablespoon cinnamon

CHICKEN MUSHROOM STUFFED CROISSANT

1 cooked and cubed chicken breast
ranch dressing
fresh mushrooms
shredded lettuce
shredded mozzarella cheese
1 croissant

Cut chicken breast into cubes and saute in oil with sliced fresh mushrooms until chicken is cooked. Add 1 tablespoon of ranch dressing and shredded lettuce and keep warm. Slice croissant down the middle and take out the bread leaving a croissant shell. To the cooked chicken, add shredded mozzarella cheese until melted. Stuff the croissant shell with the chicken mixture and put the croissant back together. Drizzle the top of the croissant with more ranch dressing and add more shredded mozzarella cheese. Heat for 10 seconds in microwave and serve. Serves 1.

BROCCOLI, HAM AND CHEESE STRATA

12 slices bread
3/4 pound sliced cheese
10 ounces chopped broccoli, cooked and drained
3 cups chopped ham
6 eggs, slightly beaten
3 1/2 cups milk
2 teaspoons minced onion
1/2 teaspoon salt
1/2 teaspoon dry mustard

Using a doughnut cutter, cut circles out of each slice of bread. Put scraps in the bottom of a buttered 9 x 13 inch casserole dish. Put cheese slices over bread. Add a layer of broccoli and a layer of ham. Put "doughnuts" and "holes" on top. Combine remaining ingredients in a bowl and pour over ham. Cover and refrigerate overnight. Bake uncovered for 55 to 60 minutes at 325 degrees. Sprinkle some additional cheese on during the last 5 minutes of baking. Let stand for 10 minutes before serving. Serves 18.

RUSTIC BREAD SALAD

1/3 pound day old sourdough or crusty whole grain bread, torn into chunks
8 cups torn mixed salad greens
3 large, ripe tomatoes, cut into chunks
1 cucumber, seeded, cut into 1/2 inch chunks
3/4 cup thinly sliced red onion rings, cut in half
1 and 1/3 cups crumbled feta cheese
1/3 cup pitted ripe olives, cut in half lengthwise
1/2 cup bottled Italian salad dressing

Place bread chunks in bottom of salad bowl. Top with greens. Toss tomatoes, cucumber, onion, cheese and olives; place over greens. Refrigerate. Just before serving, pour dressing over salad. Toss lightly. Makes 6 to 8 servings.

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.

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.