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.