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
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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.

FRIED NOODLES WITH SHREDDED PORK AND CHIVES

12 ounces thin round fresh noodles, chow mein
2 ounces pork loin or barbecued pork, char sieu
1/4 cup plus 2 1/2 tablespoons peanut oil
2 cups bean sprouts
6 dried Chinese mushrooms, available at Chinese stores, soaked in warm water for 45 minutes and shredded

For Seasonings:
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon fish sauce
1/4 cup chicken stock or water
6 ounces chives, preferably yellow chives, cut into 2 inch lengths
1 teaspoon cornstarch, mixed in a little cold water, for thickening

Boil the noodles for 30 seconds, stirring to loosen; then drain and set aside. Blanch the shredded pork in boiling water, cooking until the water comes back to a boil. Remove and rinse quickly under cold running water. Set aside. Heat 1/4 cup peanut oil in a preheated wok until smoking. Fry the noodles until lightly browned and a little crisp. Arrange the noodles into a pancake shape, and when the noodles are brown and crisp a little, reduce the heat for further crisping. Turn over and repeat on the other side. Remove and keep warm. Heat 2 tablespoons of peanut oil in the wok. Stir fry the bean sprouts and mushrooms for 30 seconds. Add the seasonings mixture, return the cooked pork and sprinkle on the chives. Combine well, sprinkle in a little extra oil and stir in the thickening. TO SERVE: Arrange the noodles on a serving plate, fluff up a little and ladle the pork and vegetables over. Serve at once.

BISTRO STEAK WITH SAUCE MARCHAND

2 each ribeye steaks, 1/2 to 3/4 inch thick
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons fresh thyme leaves; finely chopped
2 tablespoons butter
2 ounces shallots; minced
1/2 cup dry red wine

Trim the steaks of external fat. Pat them dry and sprinkle with salt, pepper, and thyme, pressing the seasonings into both sides. Heat a heavy, nonstick skillet over medium high heat. Add 1/6 of the butter. When it has melted and is near sizzling, put the steaks in the pan, searing them for 3 to 4 minutes on each side. Keep the heat high, but don't let the butter burn. Remove to a warm platter and cover loosely with foil while you prepare the sauce. Pour off all but a small amount of the pan juices. Return the skillet to the heat and add the shallots; sauté until they are translucent. Add the wine and deglaze the pan, scraping up any bits clinging to it. Reduce the wine by half, it will thicken, then stir in the remaining butter. Pour the hot sauce over the steaks. Serves 2.

CRAB LOUIS SALAD

1/2 cup crab
1 boiled egg
1 lemon wedge
1/4 cup chopped green onion

Louis Sauce:
1/2 cup crab
1 cup mayonnaise
1 cup heavy cream
1/4 cup chili sauce
1 boiled egg
1 lemon wedge
1 teaspoon Worcestershire
1/4 cup chopped bell pepper
2 tablespoons lemon juice
salt and white pepper to taste

Mix Louis Sauce ingredients together and chill. On a bed of crisp lettuce, place 1/2 cup of crab, pour over 1/4 cup Louis Sauce, garnish with sliced boiled egg, lemon wedge and sprinkle with chopped green onions.

OLIVE CHICKEN MOZZARELLA

1/4 cup flour
1/4 teaspoon salt
1/4 cup olive oil
4 boneless, skinless chicken breasts cut into bits
1 clove garlic, crushed
1 medium onion, chopped fine
1 8 ounce can sliced mushrooms
1 14 ounce jar spaghetti sauce
1/2 teaspoon oregano
1/2 cup sliced pimento stuffed olives
6 ounces sliced mozzarella cheese

Combine flour and salt in plastic bag and coat chicken. Brown in hot olive oil. Arrange chicken pieces in a 2 quart shallow baking dish. Saute garlic and onion in drippings until onion is tender. Stir in mushrooms, spaghetti sauce, oregano and olives. Top chicken with tomato olive sauce. Top with sliced cheese. Bake in preheated 350F oven until chicken is tender about 30 minutes.

HALIBUT IN SHERRY

6 halibut steaks
2 tablespoons butter, melted
1/4 cup finely chopped onion
1 small clove garlic, minced
1 tablespoon butter
1 tablespoon all purpose flour
1/4 cup cup dairy sour cream
1/2 cup chicken broth
1 2 1/2 ounce jar sliced mushrooms
1 tablespoon dry sherry

Thaw fish. Preheat broiler. Place in a single layer on a greased, unheated rack of broiler pan or in a greased baking pan. Brush with half of the melted butter; sprinkle with 1 teaspoon salt and dash pepper. Broil fish 4 inches from heat 5 to 8 minutes; turn. Brush with remaining melted butter. Broil 5 to 8 minutes longer or till fish flakes easily with a fork. In a saucepan cook onion and garlic in 1 tablespoon butter till tender. Stir flour into sour cream; stir in broth. Add to saucepan. Cook and stir till bubbly. Drain mushrooms. Stir mushrooms and sherry into sauce; heat through. Serve sauce over fish. Serves 6.

TUNA MUFFIN MELT

1 5 ounce jar cream cheese spread with olives and pimiento or American cheese spread
1 6 1/2 ounce can tuna, drained and broken into chunks
3 English muffins, split and toasted
6 slices tomato, halved
pimiento stuffed olives, quartered or sliced, optional
pickle spears, optional

In a mixing bowl combine 1/3 cup of the cheese spread and the tuna. Spread tuna mixture onto muffin halves. Place halves on the unheated rack of a broiler pan. Broil 4 inches from the heat about 3 minutes or until sandwiches are heated through. Top each half with 2 tomato slice halves and a spoonful of the remaining cheese spread. Broil about 1 minute more or until heated through. Top each sandwich with olives and serve with pickle spears, if desired. Makes 3 servings.

BAKED EGGS AND MUSHROOMS IN HAM CRISPS

3/4 pound mushrooms, finely chopped
1/4 cup finely chopped shallot or onion
2 tablespoons unsalted butter
1/2 teaspoon Lawrey's seasoned salt or salt
1/4 teaspoon black pepper
3 tablespoons creme fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Virginia ham or honey ham, without holes
12 medium eggs
fresh whole tarragon leaves for garnish
triangles of buttered toast

Preheat oven to 350F. Lightly oil a 12 cup muffin tin. In a large heavy frying pan over medium high heat, saute mushrooms and shallot in butter with salt and pepper, stirring, approximately 10 minutes or until mushrooms are tender and liquid they give off is evaporated. Remove from heat and stir in creme fraiche and tarragon. To Assemble, fit 1 slice of ham into each prepared muffin cups, ends will stick up and hang over edges of cups. Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard. Season eggs with additional salt and pepper. Remove eggs with ham from muffin cups carefully, using 2 spoons or small spatulas and place on individual serving plates. Garnish with tarragon leaves and triangles of buttered toast leaned on the cups to dip in the yolk as desired. Serve two eggs per person. Makes 6 servings.

ITALIAN VEGETABLE CREAMY FETTUCCINE

1 12 ounce package dried fettuccine, cooked, drained, kept warm
1 tablespoon olive oil
2 cups broccoli florets
1 cup diagonally sliced celery
1 large onion, cut into wedges
2 clove garlic, finely chopped
3/4 teaspoon crushed, dried basil
1 12 ounce can evaporated fat free milk
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground white pepper
2 tablespoons cornstarch
3/4 cup chicken broth
1 cup thinly sliced red bell pepper strips
1/2 cup loose pack frozen peas
3/4 cup grated Parmesan cheese

Heat olive oil in large skillet over medium high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes. Combine cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender; do not boil. Serve over pasta. Sprinkle with cheese. 6 servings.

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.