MEXICALI CHICKEN DIP

4 boneless chicken breasts, cooked and shredded
1 tablespoon vegetable oil
2 carrots, thinly sliced
2 celery stalks, minced
1 medium onion, minced
1 tablespoon chopped parsley
15 ounce can black beans, drained
1/2 7 ounce jar green chili salsa
1/2 bunch green onions, sliced
1 can black olives, sliced
1.5 ounces cream cheese
1/4 pound Cheddar cheese, grated
1/4 pound Monterey Jack cheese, grated
tortilla chips

Preheat oven to 350F. Heat oil in a saucepan and saute carrots, celery and onion until tender. Place shredded chicken in a 2 quart casserole. Top with sauteed vegetables and sprinkle with chopped parsley. In a mixing bowl, combine black beans, salsa, green onions, cream cheese and olives. Pour over the chicken. Sprinkle with grated cheeses and bake for 20 to 30 minutes. Use tortilla chips for dipping. Also good without the chicken.

MEXICAN PORK CHOPS

Mexican Pork Chops
Chuletas de Puerco con Chile Verde

4 pork chops, 3/4 inch to 1 inch thick
pinch salt and pepper
1/4 cup flour
1 tablespoon cooking oil
3/4 cup onion, finely chopped
1 cup diced green chiles, a 7 ounce can
2 cups Mexican style sliced stewed tomatoes, a 14.5 ounce can
2 teaspoons dried oregano, crushed
2 teaspoons onion powder
1/2 teaspoon garlic powder
1 oven bag, 14 X 20

Preheat oven to 275F. Sprinkle pork chops with salt and pepper; dredge in flour to coat. Heat oil in skillet and lightly brown pork chops on both sides. Place baking bag on 11"x15" baking tray or in shallow baking dish of the same size. Lay pork chops at the closed end of the baking bag and roll the top of the baking bag back to expose the chops; spoon chopped onion and diced green chiles onto the top of each of the pork chops, covering evenly. Sprinkle covered chops with oregano, onion powder, and garlic powder. Spoon stewed tomatoes into spaces between covered pork chops. Elevate open end of baking bag, gradually pour liquid from stewed tomatoes into bag, then secure open end of bag with nylon tie. Puncture top of baking bag with four small holes. Place tray or dish with baking bag and contents in oven and bake at 275F for three hours. Spoon sliced tomatoes and liquid from baking bag onto tops of pork chops when serving. Serves 4.

SHRIMP CREOLE CASSEROLE

1 pound large cooked shrimp, peeled and deveined
2 tablespoons lemon juice
2 tablespoons olive oil
3/4 cup long grain rice
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/8 teaspoon mace
1/4 teaspoon hot sauce
salt and pepper
1 10 ounce can tomato soup
1/2 cup whipping cream
1/2 cup sherry
1/2 cup toasted slivered almonds
paprika

Place shrimp in a large bowl. Add lemon juice and olive oil and toss to coat. Set aside. Cook rice according to package directions. Put onion and green pepper in a small dish and microwave on high for about 4 minutes, until softened. You can saute them in butter on the stove instead. Add cooked rice and onions and green peppers to the shrimp. Add seasonings, soup, cream and sherry to the shrimp mixture and stir to combine. Spoon into a 2 quart casserole. Top with almonds and paprika. Bake uncovered at 350F for 70 minutes. Makes 6 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.

MANGO CHICKEN FETTUCCINE

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

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

GREEN PEPPERCORN DUCK

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

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

BOSTON CREAM CHEESECAKE

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

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

CRUSTY POTATO PEASANT CASSEROLE

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

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

ASPARAGUS DIJON CHICKEN FETTUCCINE

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

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

SPICY HOT AND SOUR SOUP

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

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

MEAT LOAF WELLINGTON

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

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

DEEP DARK CHOCOLATE FUDGE CAKE

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

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

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

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

SPICY HOT STUFFED POBLANO PEPPERS

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

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

BAKLAVA

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

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

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

CORNISH GAME HENS WITH PEACH LIME GLAZE

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

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

CHICKEN WITH CHORIZO AND BUTTER BEANS

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

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

SANTA FE SIX SHOOTER SANDWICH

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

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

KUNG PAO SHRIMP

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

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

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

CHEESE AND MUSHROOM MANICOTTI

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

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

GREEN PEA PILAF

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

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

DECEMBER NATIONAL FOOD HOLIDAYS

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

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

*Available at Asian markets

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

HOT TUNA HOAGIES

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

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

SEVEN BEAN SOUP

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

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

CHICKEN SCALLOPPINI WITH TOMATOES

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

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

CALIFORNIA CASSEROLE

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

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

CURRIED CHICKEN SALAD WITH BROCCOLI

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

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

BROWNIES WITH RASPBERRY COULIS

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

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

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

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

SMOKED TURKEY CASSEROLE

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

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

MEDALLIONS OF PORK VERONIQUE

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

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

HEARTY COUNTRY CHEESE AND BACON OMELET

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

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

SMOKY VEGETABLE PIZZETTAS

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

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

PASTA WITH ASPARAGUS LEMON SAUCE

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

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

GRILLED ROUND STEAK WITH BEER BBQ SAUCE

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

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

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

GRILLED LAMB CHOPS WITH ASIAN BUTTER SAUCE

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

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

BBQ PORK RIBS WITH CURRANT GLAZE

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

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

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

HUMUS

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

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

ORANGE AVOCADO CHICKEN

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

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

CAESAR POTATO AND TUNA TOSS

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

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

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

DEEP DISH TURKEY PIE

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

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

BLUEBERRY OATMEAL BARS

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

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

ORANGE BEEF STIR FRY

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

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

OLD FASHION NAVY BAKED BEANS

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

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

CHOCOLATE FUDGE CHEESECAKE

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

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

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

SWEET AND SPICY CALABASA SOUP

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

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

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

HONEY APPLE GLAZED HENS WITH RICE PILAF

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

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

CHICKEN A LA KING

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

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

CREAMY MUSHROOM AND GARLIC CHICKEN

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

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

NOVEMBER FOOD HOLIDAYS

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

Swiss Steak

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

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

Cream Cheese and Chive Mashed Potatoes

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

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