PINEAPPLE CHICKEN WITH RICE AND PEAS

Pineapple Chicken

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

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

Rice with Peas

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

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

SWEET AND SOUR PORK CHOPS AND LEMON RICE

Sweet and Sour Pork Chops

6 thick boneless pork chops
1/2 cup apricot jam
1/2 cup tomato ketchup
1/4 cup hot chilli sauce
ground black pepper

Mix all the ingredients, apart from the chops, together in a bowl. Brush the chops with the marinade and place in a shallow covered dish and allow to marinade for at least 2 hours. Cook in a hot frying pan about 10 to 15 minutes per side until done. 6 servings.

Lemon Rice

1 cup uncooked rice
1 teaspoon margarine
1 clove garlic, minced
1 teaspoon grated lemon peel
1/8 to 1/4 teaspoon ground black pepper
2 cups chicken broth
2 tablespoons chopped fresh parsley

Combine rice, margarine, garlic, lemon peel, pepper and broth in 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in parsley. 6 servings.

PRIME RIB AND TWICE BAKED BUTTERMILK POTATOES

Prime Rib

30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream style horseradish
1/2 teaspoon coarse salt
1 6 pound well trimmed boneless beef rib roast

Preheat oven to 350F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth. Place rak on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day. Position rack in bottom third of oven; preheat to 350F. Uncover beef. Roast until thermometer inserted into top center registers 125F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan. Slice beef crosswise. Rewarm juices; drizzle over beef. Makes 8 servings.

Twice Baked Buttermilk Potatoes

2 large baking potatoes
2 teaspoons reduced fat margarine, melted
1/3 cup buttermilk
1 tablespoon fresh minced chives or 1 teaspoon dried chives
salt and freshly ground pepper to taste
paprika for garnish

Bake or microwave the potatoes until tender but still firm. Let cool; at room temperature, they have less chance of falling apart when you scoop them out, then scoop out the centers, leaving a firm, 1/4 inch thick shell. Mash the potatoes in a small bowl, then stir in the melted margarine, buttermilk, and chives. Season to taste with salt and pepper, then fill the shells. Dust the tops with paprika. Bake at 350F for 15 to 20 minutes, or until well heated through. Serve hot.

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.

MEDITERRANEAN MARINADE

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt, kosher or sea
4 strips of lemon zest
3 cloves garlic, crushed or minced
1/4 cup coarsely chopped, fresh parsley
1/4 cup coarsely chopped fresh, basil, cilantro, dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil

Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive glass, ceramic, or stainless steel bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. Use it within 1 to 2 hours of making. Stir again before using. Makes 1 cup.

FRENCH BEEF STEW

1 1/2 pounds cubed beef stew meat
1/4 cup all purpose flour
2 tablespoons vegetable oil
2 14.5 ounce cans Italian style diced tomatoes
1 14 ounce can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dried thyme
2 tablespoons Dijon style prepared mustard
salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve with French loaves.

LOW FAT CHEESE RAVIOLI

3/4 cup part skim ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1 egg
1 garlic clove, pressed
pinch of ground nutmeg
24 pot sticker or gyoza wrapper
light tomato sauce
2 tablespoons grated Parmesan cheese
additional chopped fresh basil

Combine first 6 ingredients in medium bowl. Add salt and pepper. Place 1 rounded teaspoon of filling in center of gyoza wrapper. Brush edge of gyoza wrapper lightly with water. Fold wrapper in half, making sure all filling remains inside.. Seal edges by pinching. Move ravioli to baking sheet. Continue with remaining filling and wrappers. Can be prepared up to 2 hours ahead; refrigerate. Add salt to large pot of water. Bring to boil. Gently add ravioli to pot. Cook about 3 minutes until ravioli are tender, stirring gently. Using large slotted spoon, place ravioli into bowls. Pour sauce over ravioli. Sprinkle each with 1/2 tablespoon cheese. Garnish with additional basil and serve immediately.

Serves 4. Per serving: calories, 270; fat, 8 g; sodium, 444 mg; cholesterol,
75 mg

CHICKEN BREATS LOMBARDY WITH SPINACH AU GRATIN

Chicken Breasts Lombardy

3 boneless, skinless chicken breasts, halved
flour, for dredging
2 tablespoons butter
1/4 cup butter, melted
1 1/2 cups sliced mushrooms
salt and pepper to taste
1/2 cup chicken broth
3/4 cup white zinfandel
1 1/2 cups Parmesan cheese
1/2 cup mozzarella cheese

Dredge chicken lightly in flour, cook over low heat in 2 tablespoons butter, 5 to 7 minutes each side, until done. Reserve drippings. Place chicken in ungreased 9 x 13 inch glass dish. Add 1/4 cup butter to reserved drippings and saute mushrooms. Again reserving drippings, spoon mushrooms evenly over chicken. Stir broth, wine and salt and pepper into reserved drippings and simmer 10 minutes. Drizzle over chicken. Combine cheeses and sprinkle over chicken. Bake at 450F for 10 to 15 minutes, until cheese melts. Serves 6.

Spinach Au Gratin

2 10 ounce packages frozen chopped spinach
3 cups cooked rice
4 eggs, beaten
1 10.75 ounce can condensed cream of mushroom soup
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Thaw, drain and separate spinach. Toss with rice. Combine eggs, soup and seasonings. Stir into spinach mixture. Turn into a greased shallow 1 1/2 quart casserole. Sprinkle top with Parmesan cheese. Bake at 350F for 30 minutes or until firm. Serves 6.

SMOKY FIREHOUSE CHILI AND JALAPENO CORN BREAD

Smoky Firehouse Chili

16 ounces 93% lean ground beef
2 large yellow onions, chopped
3 cloves garlic, finely chopped
4 tablespoons chipotle pepper
1 teaspoon salt or to taste
14 ounce can Mexican stewed tomatoes
8 ounce can tomato sauce
1 1/2 cups water
16 ounce can small red beans (not kidney), drained and rinsed
16 ounce can black beans, drained and rinsed
16 ounce can whole kernel corn, well drained

In a 4 quart dutch oven over medium high heat, brown beef, drain. Add onions and garlic, cook until tender. Add 2 tablespoons chipotle pepper and salt, cook 30 seconds, stirring continuously. Stir in both tomatoes and water. Bring to a gentle boil, cover pot, lower heat and simmer 20 minutes, stirring occasionally. Add remaining 2 tablespoons chipotle pepper, beans and corn, stir, simmer an additional 15 minutes. If desired, stir in additional salt to taste. Serves 6.

Jalapeno Corn Bread

1 cup corn meal
2/3 cup buttermilk
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup cream style corn
1/3 cup shortening or bacon drippings
2 eggs
1 cup grated cheese
6 jalapeno peppers, seeded and chopped

Mix all ingredients and pour into hot, greased 13 x 9 x 2 1/2 inch pan. Bake at 375F for 30 to 40 minutes.

SEARED RIBEYE STEAK AND CREAMY AU GRATIN POTATOES

Seared Ribeye Steak

2 12 ounce ribeye steaks
2 garlic cloves, minced
3 tablespoons Worcestershire sauce
1 teaspoon dried oregano flakes
1 tablespoon vegetable oil
1/3 cup sour cream
2 tablespoons prepared horseradish
1 dash Tabasco® sauce
oil to cover bottom of pan
salt and pepper

Combine garlic, 2 tablespoons of the Worcestershire sauce, oregano and oil in a small bowl. Rub mixture onto steaks and refrigerate for 1 hour. Heat a small amount of oil in a large heavy duty skillet over high heat. When the oil is hot, add steaks and sear on one side until well browned. Flip the steaks over and sear until meat is cooked to desired doneness. Combine sour cream, horseradish, 1 tablespoon Worcestershire sauce and Tabasco. Place steak on plate and spoon horseradish sauce over steak. Salt and pepper to taste. 2 servings.

Creamy Au Gratin Potatoes

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400F. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices and add the remaining potatoes. Season with salt and pepper to taste. In a medium size saucepan, melt butter over medium heat. Mix in the flour and salt and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven. 4 servings.

FROSTED PEANUT BUTTER BARS

1/2 cup peanut butter
1/3 cup shortening
1 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk

Frosting:
2/3 cup creamy peanut butter
1/2 cup shortening
4 cups confectioners sugar
1/3 to 1/2 cup milk

Topping:
1/4 cup semisweet chocolate chips
1 teaspoon shortening

In a mixing bowl, cream peanut butter, shortening and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Add milk; mix well. Transfer to a greased 15 x 10 x 1 inch baking pan. Bake at 350F for 16 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a mixing bowl, cream peanut butter, shortening and confectioners sugar. Gradually beat in enough milk to achieve spreading consistency. Frost bars. Melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Refrigerate. Makes 5 dozen.

TOMATO BEEF

8 ounces flank steak, well trimmed
1/4 teaspoon baking soda
1 1/2 teaspoons thin soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon rice cooking wine
1/4 teaspoon sesame oil
1 1/4 teaspoons sugar
5 tomatoes, about 2 pounds
1 teaspoon plus 1 tablespoon vegetable oil
6 slices ginger
3 tablespoons oyster flavored sauce
4 scallions, cut into 2 inch sections

Halve the flank steak with the grain into two strips. Cut each strip across the grain into 1/4 inch thick slices. Place slices in a shallow bowl and sprinkle with the baking soda; stir to combine. Add the soy sauce, cornstarch, rice wine, sesame oil and 1/4 teaspoon sugar. Stir to combine and set aside. In a large pot, bring about 1 1/2 quarts of water to a boil over high heat. Add the tomatoes and cook 1 to 3 minutes or until the tomato skins just break. Remove tomatoes with a slotted spoon and, when cool enough to handle, peel skins. Core tomatoes and cut into 1/2 inch thick wedges. Meanwhile, stir 1 teaspoon vegetable oil into the beef mixture. Heat a 14 inch flat bottomed wok or skillet over high heat until hot but not smoking. Add the remaining tablespoon vegetable oil and ginger and stir fry about 1 minute. Carefully add the beef, spreading it in the wok. Cook, undisturbed, 1 to 2 minutes, letting beef begin to brown. Then, using a metal spatula, stir fry 1 to 2 minutes or until beef is browned but still slightly rare. Transfer the beef to a plate and set aside. Add the tomatoes and remaining teaspoon of sugar to wok and stir fry 1 minute on high heat until tomatoes begin to soften. Add oyster sauce and 1/4 cup cold water, cover and cook 2 to 3 minutes or until the tomatoes are just limp. Add the beef and any juices that have accumulated on the plate and the scallions and stir fry 1 minute or until just heated through. Serve immediately. Serves 4 to 6.

BOSTON BROWN BREAD

1 cup corn meal, sifted
2 cup whole wheat flour, unsifted
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cups raisins, parboiled
3/4 cup molasses
2 cups buttermilk

Combine corn meal and flour with baking soda and salt; sift together. Stir in the parboiled raisins, which you have dried off with paper towel. Combine molasses and milk, add to flour mixture. Steam in three well greased covered one quart molds, filled 2/3 full so as to allow room for expansion, for 3 hours. Uncover molds and bake in a 250F oven for 25 to 30 minutes. Resteam any of the loaves not used immediately after baking before serving.

SWEET AND HOT GLAZED SALMON

1 1/2 cups apricot nectar
1/3 cup chopped dried apricots
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 3/4 pound salmon filet without skin

Preheat the broiler and grease a broiling pan. In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium low and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting and set the remaining aside. Place the salmon filet on the greased broiling pan and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking and baste frequently during the last 4 minutes. Serve with remaining glaze. 4 servings.

ITALIAN POTATO BEEF BAKE CASSEROLE

1 1/2 Pounds ground chuck
6 large potatoes peeled and sliced into medium slices
1 medium onion, sliced
1/2 green pepper, chunked
1/4 teaspoons oregano
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 large can stewed tomatoes, 29 ounces
1 teaspoon cooking oil
1 tablespoon butter

Brown ground chuck in cooking oil. In a 3 quart buttered casserole layer sliced potatoes, ground chuck, green pepper, sliced onion and 1/2 cup shredded mozzarella. Sprinkle 2 tablespoons Parmesan cheese on top of mozzarella cheese. Repeat layers until you fill the 3 quart casserole dish. Make sure the last layer is the remainder of the Parmesan cheese.Pour stewed tomatoes over all. Bake covered for 1 hour and 15 minutes. Uncover and brown for 15 more minutes.

HASH BROWN QUICHE

3 cups loose pack, frozen hash brown potatoes, thawed
1/3 cup butter, melted
4 ounces hot pepper cheese, shredded
6 ounces diced cooked ham, about 1 cup
4 ounces gouda or Swiss cheese, shredded
1/2 cup light cream
2 eggs
1/4 teapoon seasoned salt

Press hash browns between paper towels to remove moisture. Press hash browns into bottom and up sides of a 9 inch pie plate to form a crust. Drizzle melted butter over crust. Bake in a 425F oven for 25 minutes. Remove from oven. Reduce oven temperature to 350F. Toss together the ham and cheese, and place in crust. Beat the cream with the eggs and seasoned salt. Pour over ham and cheese. Bake, uncovered, in the 350F oven for 25 to 30 minutes or till a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 6 servings.

SPICY SEAFOOD GUMBO

1 cup vegetable oil
1 cup flour
4 medium onions, chopped
8 stalks celery, chopped
3 cloves garlic, minced
4 15 ounce cans chicken broth
2 28 ounce cans chopped tomatoes
1 pound sliced okra
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup fresh parsley, minced
2 tablespoons Creole seasoning
1 teaspoon pepper
2 pounds shrimp, peeled
1 quart oysters, undrained
1 pound crab meat
1 pound catfish fillets, cut into small cubes

In a large skillet, make a roux by combining oil and flour. Cook over medium heat for 20 minutes, stirring constantly, until roux is golden brown, . Stir in onion, celery, and garlic; cook 10 minutes, stirring occasionally. Transfer mixture to a Dutch oven. Add everything else except the seafood. Simmer 2 hours, stirring occasionally. Add oysters, crab meat, and fish to pot simmer 10 to 15 minutes. While pot is simmering, Peel and devein shrimp. Add shrimp, turn off heat, and simmer for 3 minutes. Remove and discard bay leaves. Serve gumbo over hot rice and sprinkle with file if desired.

GRILLED SKIRT STEAK WITH CACTUS RELISH

juice of 6 limes
3 jalapeno chiles, seeded and minced
6 garlic cloves, minced
1/4 cup olive oil
3 pounds skirt steak, trimmed of excess fat and cut into 6 serving pieces
2 teaspoons coarse salt

Whisk together the lime juice, chiles, garlic and olive oil in a small bowl. Generously brush each piece of meat all over with the marinade and roll each piece up into a cylinder. Arrange the rolled steaks in a shallow nonreactive dish and pour on remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours. About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and sprinkle with salt. Heat the grill to very hot. Cook the steaks just until seared on both sides, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and slice across the grain into diagonal strips. Serve hot with Cactus Relish and warm flour tortillas.

Cactus Relish

1/4 cup olive oil
1 cup fresh corn kernels
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup prepared cactus paddles or nopales, prickly pear cactus, rinsed and diced fine
6 tomatillos, husked, washed and finely diced
1 to 2 serrano chiles, stemmed, seeded and sliced
1 bunch cilantro, leaves only, roughly chopped
2 tablespoons red wine vinegar
4 scallions, thinly sliced

Heat olive oil in a medium skillet over medium high heat. SautJ the corn with the salt and pepper, about 5 minutes. Add nopales, tomatillos, and peppers and sautJ briefly to combine and warm slightly. Transfer to a large mixing bowl and set aside to cool. Add cilantro, vinegar and scallions and stir well to combine. Let sit 20 to 30 minutes to blend the flavors. Serve at room temperature. Relish can be stored, tightly covered, in the refrigerator up to 2 days. Yield: about 3 cups.

JALAPENO CORNBREAD STUFFING

2 cups yellow cornmeal
2 cups all purpose flour
1/3 cup sugar
2 tablespoons baking powder
1/2 teaspoons salt
2 cups milk
1/2 cup oil
3 large eggs
6 slices bacon
3 tablespoons oil
2 large onions, chopped
3 celery, sliced
2 teaspoons red jalapeno chile
1 tablespoon dried oregano
4 cups day old bread, cubed
2 1/2 cups chicken broth
additional jalapeno slices for garnish

Heat oven to 400F. Grease a 13 by 9 inch baking pan. In a large bowl combine cornmeal, flour, sugar, baking powder and salt. In a separate bowl combine milk, 1/2 cup oil and the eggs; mix well. Pour milk mixture into flour mixture. Stir only until moistened. Pour into greased pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. When firm enough to handle, cut cornbread into 1 inch cubes. In a large saucepan heat remaining 3 tablespoons of oil over medium heat. Add bacon and fry until crisp. Drain cooked bacon on paper towels and crumble; set aside. Add onions to same pan and saute for 5 minutes, add celery, jalapeno peppers and oregano; saute 1 minute longer. Stir cornbread and bread cubes into sauteed vegetables. Add just enough chicken broth to moisten stuffing. Bake until heated through. Sprinkle with bacon; toss lightly and transfer to serving dish. Garnish with additional jalapeno slices if desired.

BAKED STUFFED PAPAYAS

1 medium chopped onion
1 finely chopped clove garlic
1 pound ground beef
1 16 ounce can whole tomatoes, drained
1 finely chopped jalapeno
1/4 teaspoon salt
1/4 teaspoon pepper
4 papayas
2 tablespoons grated Parmesan cheese

Cook and stir beef, onion and garlic in 10 inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes. Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350F until papayas are very tender and hot, about 30 minutes.

MOUSSAKA

1 1/2 pounds potatoes
1 cup olive oil
1 1/2 pounds ground beef
1 finely chopped onion
1 minced garlic
1 1/2 pounds aubergines
2 tablespoons butter
3 peeled and chopped tomatoes
2 teaspoons salt
dash of pepper
2 tablespoons, toasted bread crumbs
3 eggs
parsley
*Bechamel Sauce (recipe below)
1/2 pound cottage cheese
1/2 cup Kefalotiri cheese

Cut aubergines into 1/3 inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes. Saute the meat, onion and garlic in the butter. Add tomatoes, salt and pepper. Cover and cook, over a low heat, for 30 minutes. Remove from heat and add bread crumbs, 1 beaten egg and chopped parsley. Prepare bechamel sauce; add remaining eggs and cheeses. Butter a baking dish and sprinkle with bread crumbs. Put one layer of potatoes into the baking dish. Cover with half the meat mixture. Alternate aubergine and meat mixture. Top with bechamel sauce and bake.

*Bechamel Sauce

1 tablespoon minced onion
3 tablespoons unsalted butter
1/4 cup all purpose flour
3 cups milk
1/4 teaspoon salt
white pepper to taste

In a sauce pan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper and simmer the sauce for 10 to 15 minutes or until it is thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round of wax paper to prevent a skin from forming. Makes about 2 1/4 cups.

TOMATOES STUFFED WITH BEANS AND RICE

4 large tomatoes
1/2 cup cooked long grain rice, such as Basmati
1 small onion, chopped
1/2 green bell pepper, chopped
1/2 cup fat free refried beans
1/4 cup chopped fresh parsley
1/4 teaspoon cumin seeds
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/4 cup salsa with cheese

Slice the tops off the tomatoes. Using a melon baller, scoop out the pulp and place in a sieve. Using the back of a wooden spoon, press out the juice, discarding it and chop the tomato pulp. Combine 1 cup of the pulp and next 8 ingredients in a bowl. Spoon into the tomatoes. Pour 2 tablespoons of water into the bottom of the slow cooker. Cover and cook on low until hot and flavorful, 3 to 4 hours.

Quick Tip: Leave the sides of the tomatoes about 1/4 to 1/2 inch thick when removing the pulp; thick sides will help the tomatoes retain their shape during cooking.

CRANBERRY SWIRL CHEESECAKE

1 12 ounce bag fresh cranberries, picked over
1 1/3 cups sugar
2 tablespoons sugar
4 8 ounce packages cream cheese; at room temperature, cut into 8 pieces
2 teaspoons vanilla extract
4 eggs; at room temperature
1 pint sour cream, at room temperature

In a medium nonreactive saucepan, combine the cranberries and 3/4 cup water. Bring to a boil over moderate heat and boil, stirring occasionally, until the cranberries burst and the mixture reduces to 1 1/4 cups, about 12 minutes. Remove from the heat and stir in 1/3 cup of the sugar until dissolved. Strain the mixture through a coarse sieve and let the puree cool completely. Preheat the oven to 275F. Butter and flour a 9 x 2 3/4 inch springform pan. In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup plus 2 tablespoons sugar and the vanilla at low speed until smooth. Beat in the eggs one at a time, beating until just blended. Stir in the sour cream. Spoon half of the cream cheese mixture into the prepared pan. Drop 8 or 9 rounded teaspoons of the cranberry puree randomly over the top. Spoon half of the remaining cheesecake mixture evenly over the first layer and dot with half of the remaining puree. Repeat with the remaining cheesecake mixture and puree. Avoid dropping puree in the center of more than 1 layer. With a blunt knife, cut through the batter in a swirling motion to distribute the cranberry puree. Place the pan on a baking sheet and bake in the lower part of the oven for 1 hour. Turn the oven off and leave the cheesecake in for 1 hour longer. Transfer the cake to a rack and let cook to room temperature. Cover and refrigerate overnight before serving. 12 servings.

CRUSTLESS TOMATO PEPPER QUICHE

2 teaspoons extra virgin olive oil
2 medium red bell peppers, diced
1 medium green bell pepper, diced
1 medium onion, minced
1 cup chopped tomato
2 whole eggs
3 egg whites
1 cup low fat milk
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup flour
1 cup bottled salsa

Preheat oven to 350F. Spray 9 inch quiche pan without a removable bottom with nonstick cooking spray. In a large nonstick skillet, heat oil over low heat. Add red and green bell peppers and onion and cook, stirring frequently, until vegetables have softened, about five minutes. Stir in tomato and cook until almost all liquid has evaporated, about five minutes. Transfer vegetables to a large mixing bowl and set aside to cool to room temperature. In a large bowl, beat together whole eggs and egg whites. Stir in milk, Parmesan, salt and black pepper and mix until well combined. Whisk in flour. Transfer vegetables to prepared pan. Pour egg mixture over vegetables and bake until eggs are just set, about 35 minutes. Cool quiche 10 minutes before cutting into six wedges. Serve topped with salsa. Serves 6.

TUNA CHEESE MANICOTTI

9 manicotti shells, cooked
12 ounce can tuna in water, drained and flaked
1 cup carrots, sliced
1 cup fat free cottage cheese, well drained
1/2 cup celery, sliced
1/4 teaspoon lemon pepper
1/2 cup onions, chopped
1 1/4 cup fat free milk
2 tablespoons water
2 tablespoons unbleached flour
1 whole egg, slightly beaten
1/2 cup Swiss cheese, shredded

In a glass bowl, combine carrots, onions, celery and water. Microwave on high for five minutes or until tender; set aside. For filling, combine egg, tuna, cottage cheese, lemon pepper and half the cooked vegetables in a mixing bowl. Mix well. Spoon 1/3 cup mixture into each manicotti shell. Arrange filled shells in a 2 quart glass dish; set aside. In a saucepan, combine milk and flour. Cook and stir over medium heat until thickened and bubbly. Cook and stir one minute more. Add cheese, mix until melted. Stir in remaining cooked vegetables. Mix well. Pour over shells in dish. Cover with vented plastic wrap and microwave on high for eight minutes or until heated through. Serves 9.

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. Serves 4.

BLUEBERRY SOUR CREAM PIE

2 deep dish pie crusts, unbaked

Filling:
2 cups sour cream
2 eggs
1 1/2 cups sugar
1/2 cup flour
1 1/2 teaspoon almond or lemon extract
4 cups fresh or frozen blueberries
2 tablespoons flour

Topping:
1 cup flour
1 stick butter
2/3 cup sliced almonds
1/3 cup sugar

Filling: Mix all filling ingredients, except blueberries. Toss blueberries with 2 tablespoons flour and fold into sour cream mixture. Pour into crusts. Bake at 350F until filling is just setting, about 25 to 30 minutes. Sprinkle topping mixture over tops of pies and bake another 12 to 15 minutes. Cool to room temperature; serve near room temperature; refrigerate unused portions.

Topping: Place flour, butter and sugar in food processor and pulse on and off until crumbly. Add sliced almonds and pulse briefly.

GAME HENS WITH PESTO RUB AND ROASTED POTATOES

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

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

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

DAILY OCTOBER FOOD HOLIDAYS

October Food Holidays •October 1: World Vegetarian Day, National Homemade Cookies Day
•October 2: National Fried Scallops Day
•October 3: National Caramel Custard Day
•October 4: National Taco Day, National Vodka Day
•October 5: National Apple Betty Day
•October 6: National Noodle Day
•October 7: National Frappe Day
•October 8: National Fluffernutter Day
•October 9: National Dessert Day, National Moldy Cheese Day
•October 10: National Angel Food Cake Day
•October 11: National Sausage Pizza Day, World Egg Day
•October 12: National Gumbo Day
•October 13: National Yorkshire Pudding Day
•October 14: National Chocolate-Covered Insects Day
•October 15: National Mushroom Day, National Chicken Cacciatore Day, National Roast Pheasant Day
•October 16: World Food Day, National Liqueur Day
•October 17: National Pasta Day
•October 18: National Chocolate Cupcake Day
•October 19: National Seafood Bisque Day
•October 20: National Brandied Fruit Day
•October 21: National Apple Day, National Pumpkin Cheesecake Day, National Caramel Apple Day
•October 22: National Nut Day
•October 23: National Boston Cream Pie Day
•October 24: National Bologna Day, Good and Plenty Day
•October 25: National Greasy Foods Day
•October 26: National Mincemeat Pie Day, National Pretzel Day, National Pumpkin Day
•October 27: National Potato Day
•October 28: National Chocolate Day
•October 29: National Oatmeal Day
•October 30: National Candy Corn Day
•October 31: Halloween, National Candy Apple Day
.

CHICKEN DIVAN CASSEROLE

3/4 teaspoon dried Italian seasoning, divided
1/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
1/4 teaspoon pepper
1 1/2 pounds boneless, skinless, chicken breast halves
1/2 cup fat free, reduced sodium chicken broth
1 14 ounce package frozen broccoli florets
1 tablespoon + 1 teaspoon all purpose flour
2 cups fat free half and half, divided
3 tablespoons grated Parmesan cheese, divided
1 teaspoon mustard powder

Combine 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon garlic powder and pepper, sprinkle over both sides of each breast half. Coat large nonstick skillet with cooking spray, heat over medium high heat. Add chicken, cook turning once, until browned, about 2 minutes per side. Add broth, cover. Reduced heat to medium, cook, turning once, until no longer pink in center, about 6 to 7 minutes per side. Meanwhile, cook broccoli according to package directions, drain. Preheat broiler. Stir flour into 1/4 cup half and half until smooth. In pot over high heat combine remaining half and half with 2 tablespoons Parmesan, mustard powder and remaining seasoning, salt and garlic powder, bring to a boil. Reduced heat to medium, whisk in flour mixture. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Diagonally cut chicken into 1 inch thick slices. In shallow 6 cup baking dish alternately arrange chicken and broccoli. Pour sauce over casserole, sprinkle with remaining Parmesan. Broil until lightly browned about 2 to 3 minutes. 4 servings.

QUICK 'N CHEESY COCKTAIL SWIRLS

1 8 ounce can Pillsbury® Refrigerated Crescent Dinner Rolls
1 3 ounce package cream cheese, softened
2 tablespoons finely chopped onion
1 teaspoon milk
5 slices bacon, crisply cooked, drained and crumbled
1 tablespoon grated Parmesan cheese

Heat oven to 375F. Separate dough into 4 rectangles; firmly press perforations to seal. In small bowl, combine cream cheese, onion and milk; beat until well blended. Spread about 2 tablespoons cream cheese mixture evenly over each rectangle. Sprinkle each with bacon. Roll up, starting at longest side; pinch edges to seal. Cut each roll into 8 slices. Place on ungreased cookie sheet. Sprinkle with cheese. Bake at 375F for 12 to 15 minutes or until golden brown. Serve warm.

SHRIMP CHEESE CHOWDER

2 cups thinly sliced onions
2 tablespoons margarine
2 tablespoons flour
1 1/2 cups water
2 cups diced potatoes
1 cup sliced celery
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 pound cooked shrimp
2 cups milk
2 1/2 cups shredded sharp cheddar cheese
2 tablespoons sherry

Cook onions in margarine until tender; blend in flour. Stir in water, potatoes, celery and seasonings. Cover and simmer 20 minutes or until potatoes are tender. Add remaining
ingredients; stir until cheese is melted. Serves 6 to 8.

SAUSAGE AND SPINACH FRITTATA

1 10 ounce package frozen chopped spinach, thawed and squeezed dry
1 tablespoon butter
4 eggs
1/4 cup water
1/2 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
4 ounces Eckrich Smoked Sausage, cut lengthwise into halves and sliced

Cook spinach in butter in 10 inch ovenproof skillet over medium heat 5 minutes. Meanwhile, beat eggs with water, basil, salt and pepper in medium bowl. Pour into skillet; stir briefly, then cook 1 minute. Arrange sausage on egg mixture. Broil, 4 inches from heat, about 2 minutes or until puffed and golden. To serve, cut into wedges. Makes 4 servings.

GRILLED ZUCCHINI AND MOZZARELLA

1 large zucchini, cut into 1/2 inch slices
1/2 cup olive oil
3 tablespoons balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon basil
salt and freshly ground pepper to taste
6 ounces mozzarella cheese, thinly sliced

Slice zucchini in half lengthwise. Rinse and pat dry. Combine the olive oil, vinegar, garlic oregano, basil, salt and pepper. Place the zucchini slices on a grill over moderate heat and baste with oil mixture. Turn and baste frequently until lightly browned, about 6 minutes. Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt. Serves 4 to 6.

CHICKEN IN THE SNOW

6 cups chicken broth
2 celery ribs, cut in 2 inch pieces
1 onion large, studded with 1 clove
1 carrot large, pared and cut in 2 inch segments
1 lemon
1/2 teaspoon salt
8 to 10 parsley fresh stems
1/2 bay leaf
3 1/2 pounds chicken breast skinned, boned and cut in 1 1/2 inch squares
5 tablespoons butter
1/4 cup flour
2 tablespoons fresh lemon juice
freshly ground white pepper
3 eggs yolk
1 cup cream
24 mushrooms medium fresh caps
2 tablespoons butter, not margarine
1 10 1/2-ounce package peas cooked
Salt and freshly ground pepper to taste

In large saucepan, put chicken broth, celery, onion with clove, carrot, lemon slice and salt. Bring to boil; add herbs tied in cheesecloth, lower heat and simmer 45 minutes. Add chicken pieces and gently simmer for 7 to 10 minutes. Remove chicken and set aside. Strain broth and reserve. In saucepan, melt 5 tablespoons butter and add flour; stir for 3 to 4 minutes. Add reserved broth and bring to boil; simmer over medium heat for 20 to 25 minutes or until reduced to 4 cups. Stir lemon juice and white pepper into sauce. In small bowl, mix egg yolks and heavy cream together until well blended. Blend some hot sauce into egg mixture then return to sauce; cook over low heat, stirring until sauce thickens. Do not boil. Sauté mushroom caps in 2 tablespoons butter for 5 to 6 minutes; sprinkle very lightly with salt and pepper. Add mushroom caps and peas to sauce. Add chicken pieces. Return sauce almost to boiling point. Add salt and pepper to taste. Serve chicken in chafing dish with rice in a separate bowl. Garnish rice with tomato wedges if desired.

SHRIMP AND MUSHROOMS IN SPICY BLACK BEAN SAUCE

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

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

SWISS POTATO SQUARES

8 to 10 medium boiled potatoes
6 tablespoons melted margarine
2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon chopped parsley
1 1/2 cups diced Swiss cheese
1 cup diced, cooked ham
1 medium grated onion
1 teaspoon garlic powder
3 eggs
1/2 cup milk

Peel potatoes. Mash until smooth. Stir in melted margarine, salt, pepper and parsley. Spoon about 2/3 of the potato mixture on bottom and sides of 8 inch square baking dish. Combine cheese, ham, onion and garlic powder. Spoon this mixture into potato lined pan. Beat together eggs and milk and pour over cheese and ham. Spoon remaining potato mixture over the top. Sprinkle with paprika and bake in 400F oven for 30 to 35 minutes or until puffed and golden. Cut into squares to serve.

EGGPLANT AND TOMATO BAKE

2 to 3 eggplants
3 teaspoons salt
1/4 cup flour
2/3 cup oil
2 onions, chopped
1 8 ounce can tomatoes
1 teaspoon dried basil
1/2 teaspoon oregano, dried
1 teaspoon sugar
1/4 teaspoon black pepper
8 ounces mozzarella cheese
1/4 cup Parmesan cheese
1/4 cup tomato paste

Slice eggplants into 1/2 inch slices; sprinkle with 2 teaspoons salt. Roll slices, moistened, in flour. Fry slices in heated oil, in skillet until brown on each side. Drain. Add onions, tomatoes, remaining salt, tomato paste, basil, oregano, sugar and pepper to oil remaining in skillet and cook 10 minutes. Cool slightly, bend mixture or push through strainer. Place half the mixture in greased baking dish. Add a layer of eggplant slices and a layer of cheese slices. Top with remaining tomato mixture and sprinkle top with cheese. Bake at 400F for 20 minutes.

THAI VELVET CHICKEN SALAD

1 whole chicken breast, skinned and boned
1 1/8 teaspoon salt
2 tablespoons matchstick cut cucumber
2 tablespoons red bell pepper
1/4 cup chopped green onion
2 tablespoons minced fresh ginger
2 tablespoons cilantro leaves
1 tablespoon Thai basil leaves
1 teaspoon minced fresh lemongrass
1/4 cup peanut oil
1/4 cup nam pla, Thai fish sauce, available in the Asian section of most supermarkets
1/4 cup fresh lemon juice
3 tablespoons sugar
1 tablespoon chili oil
lettuce leaves for garnish

Rub the chicken with 1 teaspoon salt and let it stand 30 minutes. Heat 2 quarts water to boiling in a saucepan and add the chicken. Turn off the heat, cover the pot and let it sit for 20 minutes, the chicken should be just cooked through. Shred the chicken breast apart along the grain into pieces about 1/4 inch thick. Combine the vegetables and herbs in large bowl. Add chicken and remaining ingredients, except for the lettuce. Serve with the lettuce leaves at room temperature. 4 appetizer servings.

CANTONESE EGG FOO YUNG

4 dried black mushrooms
4 water chestnuts
1/4 pound Chinese cabbage
1/4 cup sliced bamboo shoots
1/8 pound Chinese roast pork
3 eggs
2 tablespoons peanut oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon dry sherry
1 dash of pepper

Soak the mushrooms in water for 30 minutes or until soft. Discard the tough stems and drain. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok or skillet over high heat, add 1 tablespoon of the oil and the salt. Just before the oil begins to smoke, add all of the vegetables and the roast pork. Stir vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour the egg mixture into the pan and fry for one minute on each side or until the omelet has set. Serve immediately on a warm platter.

Cantonese Egg Foo Yung Sauce

2 teaspoons cornstarch
1 1/2 cups water
1/2 teaspoon ground ginger
1/4 teaspoon five spice powder
1 teaspoon soy sauce

Dissolve the cornstarch in 1/2 cup cold water, stir well. Add the cornstarch to the boiling water, stirring constantly. Reduce heat to medium, add the rest of the ingredients, cook 3 more minutes. Serve with egg foo yung, or in stir fried vegetables.

SMOKED TURKEY MUFFULETTA

1 12 ounce Italian flat bread (focaccia)
lettuce leaves
6 ounces very thinly sliced mesquite smoked turkey breast
4 ounces thinly sliced reduced fat salami or sliced, cooked turkey salami
5 ounces thinly sliced reduced fat provolone or mozzarella cheese
1/3 cup pepperoncini salad peppers or giardiniera, drained and chopped
1/4 cup chopped pitted green olives
1/4 cup thinly sliced canned artichoke hearts
1/4 cup nonfat Italian salad dressing

Slice focaccia into two layers. Layer lettuce, turkey, salami and cheese on bottom half of focaccia. Combine pepperoncini or giardiniera, olives, artichoke hearts and salad dressing in a small bowl; spoon evenly over cheese. Place top half of focaccia on top. Wrap securely in plastic wrap and keep refrigerated up to 4 hours until serving. Makes 6 servings.

PAN GRILLED SPICY THAI CHICKEN

4 broiler fryer chicken breast halves, skinless and boneless
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup vinegar
1/4 cup white wine
2 tablespoons sugar
2 tablespoons cilantro
1 tablespoon finely chopped medium hot red chili peppers
1 1/2 teaspoons grated lime peel
1 tablespoon corn oil
2 tablespoons freshly grated coconut
1 lime, cut in slices
cilantro sprigs
red chili peppers

In glass dish, place chicken and sprinkle with garlic powder; set aside. In saucepan, make marinade by mixing together water, vinegar, wine and sugar. Heat gently, stirring, over low temperature, about 3 minutes or until sugar has dissolved. Remove from heat and add cilantro and red chili pepper. Pour 1/4 cup of marinade over chicken. Marinate in refrigerator 30 minutes. Reserve 1/2 cup of remaining marinade for dipping sauce. Remove chicken from marinade and sprinkle grated lime peel evenly over both sides. In fry pan, place oil and heat to medium high temperature. Add chicken and cook, turning, about 6 minutes or until brown on both sides. Add remaining 1/4 cup marinade and cook about 3 minutes or until sauce thickens. To serve, place chicken on platter and sprinkle with grated coconut. Garnish with lime slices, cilantro and red chili pepper. Serve reserved 1/2 cup of marinade in separate bowl for dipping. Makes 4 servings.

CHOCOLATE STRAWBERRY WAFFLES

3 eggs, separated
1/3 cup chocolate syrup
1 1/2 cups all purpose flour
1/4 cup vegetable oil
2 teaspoon baking powder
1/4 cup butter, melted
1/2 teaspoon baking soda
2 cups sliced strawberries
1 tablespoon granulated sugar
1 cup whipping cream
1/2 cup sour cream
3/4 cup milk

Use a Belgian waffle maker. Beat egg whites until stiff. Set aside. Mix the flour, baking powder, baking soda and sugar together. Beat the egg yolks with the sour cream, milk and chocolate syrup. Mix the oil with the melted butter, using a small bowl. Add the sour cream mixture and alternate with the oil and butter mixture to the dry ingredients. Mix until smooth. Fold in the egg whites. Pour 1/2 cup of batter into a lightly greased waffle maker. Bake for 4 or 5 minutes or until the steaming stops. Repeat for the remainder of the batch of waffles. Whip the whipped cream until stiff and fluffy but not dry. Top hot waffles with sliced strawberries and whipped cream. Serve at once.

CROCKPOT RECIPE

Deviled Chicken Soup

1 pound skinless, boneless chicken
1 large red potato
1 1/2 cups frozen corn
1 medium onion chopped
1/2 cup celery chopped
3 tablespoons Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 1/2 cups vegetable juice
1 can chicken broth

Rinse chicken, cut into bite size pieces. Combine everything in slow cooker/crockpot; pour veggie juice and chicken broth over all. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. Serves 6.

PORTABELLA CHICKEN PROVENCAL CASSEROLE

2 tablespoons oil
8 boneless, skinless chicken breasts, cubed
1 1/2 teaspoon marjoram
1 1/2 teaspoon thyme
1 1/2 teaspoon rosemary, crumbled
freshly ground pepper
1 tablespoon butter or margarine
3-4 fresh portabella mushrooms*, chopped
3 cloves garlic, minced
1/2 cup dry white wine, optional
1/4 cup all purpose flour
2 cups chicken broth
1/2 cup chopped green onions

In large saucepan, heat oil. Add chicken. Cook until no pink remains. Stir in marjoram, thyme, rosemary and pepper to taste. Transfer to 13 x 9 inch casserole dish. In same saucepan, melt butter. Add mushrooms and garlic. Saute 6 to 7 minutes or until mushrooms are tender. Add while wine. Cook 2 minutes. Add to chicken mixture with slotted spoon. Whisk flour into remaining juices in saucepan. Cook 1 minute. Add chicken broth. Cook and stir over medium high heat until thick and bubbly. Add green onions. Cook 1 minute. Pour over chicken mushroom mixture. Toss lightly to coat. Bake at 350F 20 minutes or until heated through. Serve over bed of brown or white rice. Garnish with paprika and fresh parsley, if desired. Serves 6 to 8.

SOUTH PACIFIC PORK ROAST

5 pound loin end pork roast
1 large onion, sliced
4 tablespoons sugar
3/4 cup hot water
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon dried ginger
3 tablespoons wine vinegar
1 tablespoons catsup
1 chopped green pepper
salt, pepper and garlic salt
1 8 ounce can pineapple chunks
cornstarch and water, 2 tablespoons each

Season roast with salt, pepper & garlic. Put roast into oven and broil 20 minutes to remove fat. First place onion in bottom of crockpot; then roast with remaining ingredients, except pineapple and cornstarch/water. Cover and cook. Last 1/2 hour, add 1 can pineapple chunks. Cooking time: Low 10 to 12 hours. High 4 to 5 hours. To thicken gravy: Blend 2 tablespoons cornstarch with 2 tablespoons cold water. Set crockpot on high and add paste. Boil gravy till thickened.

PEANUT BUTTER BUTTERSCOTCH BARS

2 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter
2 1/2 cups graham cracker crumbs
2 cups miniature marshmallows
3/4 pound butterscotch chips
3 tablespoons peanut butter
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut

Butter a 9 X 13 baking pan. Combine eggs, sugars and butter in a large, heavy saucepan. Bring to a boil and cook over low for about 2 minutes, stirring constantly. Remove from heat and add the Graham crumbs, marshmallows and coconut. Spread mixture on bottom of prepared pan. Melt butterscotch chips and peanut butter together. Spread over the top of the bars. Chill for at least 6 hours before cutting into squares. Makes 2 Dozen Bars.

SEAFOOD CHOWDER

1 teaspoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup diced bell pepper
3 cloves garlic, minced
1/2 cup all purpose flour
2 10 1/2 ounce cans chicken broth
1 1/2 cups water
3 cups peeled, diced red potatoes
1 cup diced carrot
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
2 bay leaves
1 1/2 pounds medium size raw shrimp, peeled and deveined
2 12 ounce cans skim evaporated milk
1 pound fresh crab meat, drained and flaked
2 8 3/4 ounce cans creamed corn
1 teaspoon hot sauce

Coat a Dutch oven with nonstick spray. Add oil and place over medium high heat until hot. Add onion, celery, pepper and garlic. Cook until tender. Add flour and cook, stirring constantly for 1 minute. Add broth and water. Add next five ingredients and simmer, uncovered, for 20 minutes, until potatoes are tender. Stir in shrimp, evaporated milk and remaining ingredients. Cover and simmer, stirring occasionally, about 5 minutes, or until shrimp turn pink. Remove and discard bay leaves. Makes 10 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.

SCALLOP PASTA VIGNERON

Sauce:
3 cups dry white wine
1/4 cup shallots, minced fine
1/4 cup leeks (white part only), minced fine
3 cups heavy cream
8 ounces clam juice
1 cup Asiago cheese, grated
zest of one lemon, minced fine
1/4 teaspoon cayenne pepper
8 ounces cooked pasta of your choice
1 1/2 pounds bay scallops
1 cup fresh peas, blanched 1 minute in boiling salted water
3 tablespoons fresh chives, minced fine
2 tablespoons diced pimentos, if from a jar, rinse first

In a large, heavy bottomed sauce pan, bring the wine, shallots and leeks to a boil; reduce to 1 cup. Remove from heat, add cream, clam juice, Asiago cheese, lemon zest and cayenne. Return to heat, bring to a boil and stir constantly until the sauce is very thick. Reduce heat to lowest setting while you prepare the pasta. Cook pasta al dente. When pasta is nearly done, increase heat under sauce and add scallops. Cook until scallops are just heated through, they overcook very easily. Drain pasta thoroughly, toss with sauce and peas. Serve on warm plates; garnish with chives and pimento. Serves ten to twelve as a first course or six to eight as a main course.