How about some Holiday Main Dishes?

**Although you could probably add alcohol to any of these recipes, those which specifically include it are in blue.

Last updated: Friday, October 30, 2009

Sausage with Apples Hotpot 2 lbs potatoes (mashed) 2 lbs sausage meat 2 apples (sliced) 4 slices bacon (chopped and fried) 2 large tomatoes (sliced) mixed herbs 4 ounces grated aged cheddar cheese fresh ground black pepper Preheat oven to 375 degrees. In a casserole dish make a thick layer of the sausage meat and sprinkle the mixed herbs all over this layer. Layer the fried bacon over the top of the sausage meat; then the apples and then tomatoes over the bacon and season with the pepper. Top with mashed potatoes and the grated cheese. Bake in the oven for approx 40 minutes until the sausage meat is cooked and the cheese is golden brown. Especially good with baked beans.

Beef in Curry & Coconut Milk 1 (14 oz.) can coconut milk 2 tsp. Thai red curry paste 2 lb. beef sirloin steaks 2 tbsp. fish sauce 1 bunch fresh basil 2 green onions, sliced 1 tbsp. sugar Slice beef thinly. In big pot, stir and cook coconut milk until it separates, about 5 minutes. Stir in red curry paste; add sliced beef, cooking until done. Add remaining ingredients and serve. Ready in 25 minutes. Serve over jasmine rice.

Deluxe Blinde Vinken 8 oval-shaped thin veal cutlets Salt 2 eggs, separated 2 slices dry white bread 1/4 lb. lean veal, ground 1/2 tsp. white pepper, freshly ground 1/2 tsp. black pepper, freshly ground 1/4 tsp. nutmeg 2 tbsp. lemon juice 1 cup fine Dutch Rusk crumbs 4 tbsp. butter 8 lemon slices Parsley, for garnish Sprinkle the veal cutlets with salt, and allow standing in the refrigerator for about 15 minutes. Beat the egg yolks and soak the bread slices in them. Add the ground veal, peppers, nutmeg and the lemon juice. Mix thoroughly. Divide this evenly among the 8 cutlets and spread on each. Roll the mixture inside the cutlets and secure each roll with a toothpick. Beat the egg whites with a little water and brush this mixture over each of the veal rolls. Cover each roll with Dutch Rusk crumbs. Heat the utter in a large frying pan. Brown each of the veal rolls, turning them occasionally. Remove them from the pan and set aside. Add a little water (or leftover wine) to the pan and stir. Put the veal rolls back into the pan and add the lemon slices and some more butter. Simmer the veal rolls, covered, for about 40 minutes, until they are done. Remove veal rolls to a heated plate and remove toothpicks. Remove the lemon slices and pour the gravy over the veal rolls. Ready in 75 min

Gypsy Schnitzel (Zigeuner Schnitzel) 4-6 thin boneless veal or pork slices 1 c flour 1/3 cup olive oil 1 Green Bell Pepper, Julienned 1 Red Bell Pepper, Julienned 1 Yellow Bell Pepper, Julienned 1 Portabella Mushroom, cleaned and sliced 1 medium size red onion, sliced 6 cloves garlic minced 1 Tablespoon Hungarian Paprika (mild or spicy) 1 cup red wine 1 cup beef or chicken stock 2 tablespoons tomato paste 2 teaspoon capers salt and pepper Lightly flour the meat slices, lay them on a clean plate and sprinkle with some paprika. Brown them in 2 tablespoons of olive oil and reserve them to a clean plate. Add the minced garlic and a bit more oil to the pan and lightly sweat until you can smell the garlic. Next add the vegetables and cook until almost tender; add the remaining paprika and continue to finish cooking the vegetables till tender. Add the wine, stock and capers and simmer; return meat slices and simmer for a few minutes. Serving is simple, lay two slices of meat on each plate and top with vegetables. Then spoon the remaining sauce over the top. Dumplings, spaetzle or noodles work well with this.

Schwenkbraten - Marinated Pork Steaks with Onion 1 pound boneless pork sirloin, Cut into 1 inch steaks. about 4 oz each. This is the preferred cut. *Use pork loin if you want to reduce calories. Marinade: 1/4 cup oil 2 large onions, cut into thin rings 4 cloves garlic, crushed ( optional) Spice Mixture: 1 tablespoon German mustard 1 Teaspoon each of Thyme Oregano Curry Paprika Cayenne Pepper Black Pepper 1 can dark beer. Cut the Pork Roast into 1 inch thick slices. Slice and mash the onions a bit to release their wonderful flavor Assemble all the ingredients for the marinade if you desire some garlic go ahead and smash some and add to the onions. Mix the all the marinade and spice ingredients together in a bowl. Use half of the onions on the bottom of the glass dish and then place the steaks on top. I then pushed the steaks into the onions. so it makes good contact. Now put the other onions on top and push them into the meat. Cover and refrigerate for at least 24 hours. You can use a standard BBQ grill and use soaked wood chips. The result is not quite the same but still wonderful. When ready to grill, remove the pork roast steaks from the refrigerator and let them come to room temperature. Remove the onions and wrap them in a foil pouch. Moisten the steaks with a little of the beer. In the meantime, prepare your fire. The wood should be brought to hot coals. Oil your grill surface before placing the meat onto the grill. Grill the pork steaks slowly over the hot coals for 10-15 minutes on each side (depending on how you like the steaks). If using pork loin, 5 minutes is probably plenty. Place the pouch of onions on a cooler side of the grill to cook. Baste the steaks as they are cooking with the dark beer. When done serve on a crusty roll with some of the onions and choice offer mayonnaise and German mustard.

Golden Veal Marsala 8 veal medallions, sliced in thin strips 1/4 cup oil 1 (4 oz.) can sliced mushrooms, drained or fresh, sliced 1/4 cup chopped onion 2 green bell peppers, sliced in thin strips 1/2 tsp. celery salt 1/4 tsp. black pepper 1/2 tsp. Italian seasoning 1/2 cup Marsala wine Sauté veal in oil. Add vegetables and seasonings. Cook over “low” heat until tender. Add wine and simmer 3 to 4 minutes. Ready in 15 min Note: If you do not have veal, pound out some beef cutlets and marinate them in whole milk for three hours or more before cooking.

Coconut Shrimp   1/2 pint heavy cream 1/2 pint half-and-half 3 eggs 3 bags coconut 2 cups breadcrumbs 5 cups flour 80 jumbo shrimp, peeled and deveined   Mix together cream, half-and-half and eggs in a bowl.   In another bowl, mix together coconut and breadcrumbs.   Place flour in a third bowl.   Dredge shrimp in flour, then in egg/cream mixture.   Dredge in flour again, then in egg mixture again.   Dredge in coconut/breadcrumb mixture.   Deep fry until golden brown, about 2 minutes.

Osso Buco 4 veal shanks Salt and freshly ground black pepper All-purpose flour 1/4 cup olive oil 2 onions, sliced 1 pound canned and peeled tomatoes; save 1/2 juice Juice and 1/2 the grated rind of 1 orange 1 cup red wine Dust veal with salt, pepper and flour. Heat the oil in a cast iron casserole. Sear the shanks, two at a time, on both sides; take care to not disturb the bone marrow. Remove shanks and set aside. In the same cast iron pan, cook onions over high heat until transparent, stirring with a wooden spoon. Add tomatoes and juice; reduce 5 minutes. Add orange juice, rind and wine. Return shanks to pan, keeping the heat high. Season with salt and pepper. Simmer, covered, for 1 to 1 1/2 hours or until the meat starts to come away from the bone. Serve with fettuccine or rice.

Barbecued Brisket Spicy Chili Rub 4 tablespoons  paprika  2 tablespoons  chili powder  2 tablespoons  ground cumin  2 tablespoons  dark brown sugar  2 tablespoons  table salt  1 tablespoon  ground oregano  1 tablespoon  granulated sugar  1 tablespoon  ground black pepper  1 tablespoon ground white pepper  2 teaspoons  cayenne pepper  Brisket 1 whole beef brisket (point and flat cut together), 9 to 11 pounds, fat trimmed to 1/4-inch thickness 3 cups barbecue sauce (store-bought if preferred) 2 wood chunks (3-inch) 1. For Spicy Chili Rub: Mix all ingredients in small bowl. 2. Apply dry rub liberally to all sides of brisket; wrap tightly in plastic wrap. Refrigerate for at least 2 and up to 48 hours. 3. For Brisket: About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let it come up to room temperature. Soak the wood chunks in cold water to cover for 1 hour and drain. Make a pouch with foil and place the wood chunks into it. This pouch will be placed directly on top of the coals 4. Meanwhile, light a large chimney starter filled a bit less than halfway with charcoal briquettes (2 1/2 quarts, or about 45 briquettes) and allow to burn until the coals are fully ignited and partially covered with a thin layer of ash. Empty the coals into one side of the grill, piling them up in a mound 2 or 3 briquettes high. Keep the bottom vents completely open. Place the wood chunks on top of the charcoal. Put the cooking grate in place, open the grill lid vents completely, and cover, turning the lid so that the vents are opposite the wood chunks to draw smoke through the grill. Let the grate heat up for 5 minutes and then scrape the grate clean with a grill brush. 5. Position the brisket, fat side up, on the side of the grill opposite the fire. Barbecue, without removing the lid, for 2 hours. (The initial temperature will be about 350 degrees and will drop to 250 degrees after 2 hours.) 6.Adjust an oven rack to the middle position and heat the oven to 300 degrees. Attach 2 pieces of heavy-duty foil, 4 feet long, by folding the long edges together 2 or 3 times, crimping tightly to seal well, to form an approximately 4 by 3 foot rectangle. Position the brisket lengthwise in the center of the foil. Bring the short edges over the brisket and fold down, crimping tightly to seal. Repeat with the long sides of the foil to seal the brisket completely. Place the brisket on a rimmed baking sheet. Bake until the meat is fork-tender, 3 to 3 1/2 hours. 7. Remove the brisket from the oven, loosen the foil at one end to release steam, and let rest for 30 minutes. If you like, drain the juices into a bowl and defat the juices in a gravy skimmer. Unwrap the brisket and place it on a cutting board. Separate the meat into two sections and carve it on the bias across the grain into long, thin slices. Serve with plain barbecue sauce or with barbecue sauce that has been flavored with up to 1 cup of the defatted brisket juices. Serves 18 to 24 Cooking a whole brisket, which weighs about 10 pounds, may seem like overkill. However, the process is easy, and the leftovers keep well in the refrigerator for up to 4 days. (Leave leftover brisket unsliced, and reheat the foil-wrapped meat in a 300-degree oven until warm.) Still, if you don’t want to bother with a big piece of meat or if your grill has fewer than 400 square inches of cooking space, barbecuing brisket for less than a crowd is easy to do. Simply ask your butcher for either the point or flat portion of the brisket, whichever cut you prefer. Then follow the master recipe, reducing the spice rub by half and grill-smoking for 1 1/2 hours. Wrap the meat tightly in foil and reduce its time in the oven to 2 hours. No matter how large or small a piece you cook, it’s a good idea to save the juices the meat gives off while in the oven to enrich the barbecue sauce. Hickory and mesquite are both traditional wood choices with brisket. Remember that mesquite wood is a stronger wood and can take away from the flavor of the cut of meat itself, this wood is used very lightly.

Ted Allen’s Meatloaf with Walnut and Mushroom Sauce Meatloaf: 1 cup firmly packed torn (1/2 inch) pieces good quality white bread (2 to 3 slices) 1 cup whole milk 1 medium onion 1 1/2 pounds ground beef chuck 1/2 pound ground pork 2 eggs 2 teaspoons minced garlic 2 teaspoons Worcestershire sauce 1 tablespoon Dijon mustard 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Mushroom-walnut sauce: 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 4 cups stemmed and thinly sliced Portobello mushrooms (about 6 ounces) 1/2 teaspoon kosher salt 1 teaspoon chopped garlic 1 tablespoon all-purpose flour 1 cup canned, low-sodium chicken stock 1 tablespoon chopped fresh flat-leaf parsley 3/4 teaspoon toasted walnut oil 1/4 teaspoon freshly ground black pepper Preheat the oven to 350°F. Put the bread in a small bowl, pour the milk over and set that aside while you make the rest of the meatloaf. Stir it every now and then so the bread gets completely soggy. Chop the onion and put it into a large bowl. Add the ground meats, eggs, garlic, Worcestershire sauce, mustard, salt, and pepper. Mix with your hands or a spoon (hands work much better) until it’s all combined. Now add the bread and milk mixture and gently work that into the meat mixture until just combined. (There will be bits of bread -- don’t worry about it.) Form the meat mixture into a 9x5-inch loaf down the center of a 9x13-inch baking dish. Put the meatloaf in the oven and bake 50 to 60 minutes until an instant-read thermometer stuck into the center of the loaf reads 155°F to 160°F. Take the meatloaf out of the oven and set it aside while you make the sauce. Heat the oil and butter over medium-high heat in a medium frying pan. Add the mushrooms and salt and cook, stirring, until the mushrooms have given up their liquid, the liquid has evaporated and the mushrooms are wilted, 4 to 5 minutes. Spoon off any juices that have accumulated in the baking dish with the meatloaf and add that to the pan for flavor; cook until the liquid has evaporated. Now stir in the garlic. Turn the heat down to low. Stir in the flour and cook 30 seconds. Add the stock, increase the heat to medium-high and bring to a boil, stirring and scraping the bottom of the pan to pick up all the brown bits. Reduce the heat and simmer 2 minutes. Take the pan off the heat. Stir in the parsley, walnut oil, and pepper. Cut the meatloaf into thick slices and put each slice on a plate. Spoon some of the sauce over and serve hot. Prep Time: one and a half hours Serves: 4-6

Maryland Crab over Frisee' Lettuce with Tangy Mango Jelly 1 Oz. Unflavored Gelatin Powder 2 Oz. Hot Water ¼ Cup White Balsamic Vinegar Salt, Pepper and Sugar (to taste) 1 Cup Fresh Mango (diced small) 1 Cup Fresh Frozen all Natural Mango Puree ½ Cup Extra Virgin Olive Oil ¾ Cup White Balsamic Vinegar Salt, Pepper and Sugar (to taste) 3 Roma Tomatoes (quartered) 1 Head Frisée Lettuce 1 Lb. Pasteurized, Jumbo Lump Maryland Crab Meat 2 Oz. Lemon Juice Salt and Pepper (to taste) Dissolve gelatin in warm water and set aside, keep warm. Mix mango puree with a ¼ of a cup of white balsamic vinegar. Season with salt, pepper and sugar to taste. In a bowl, mix dissolved gelatin with the mango puree mixture. Equally distribute diced mango onto presentation plates. Top the diced mango with enough mango jelly to cover them and chill overnight. Add ½ cup of extra virgin olive oil to ¾ of a cup of white balsamic vinegar. Mix and season with salt and pepper to taste. Season quartered Roma tomatoes with salt & pepper. On lightly oiled cookie sheet, place tomatoes in oven at 150-200° for 2-3 hours or until sponge like in texture. Remove from oven. Toss Frisée lettuce and dried Roma tomatoes lightly with vinaigrette, place on top of mango jelly. Toss crabmeat lightly with vinaigrette, lemon juice, salt and pepper; place on top of the lettuce. Yield: 4 portions

Roasted Pheasant with Parnsip-apple compote and braised Rainbow Swiss Chard 4 Oz. Unsalted Butter 2 Cups Parsnips (peeled, medium diced) 2 Green Apples (peeled, medium diced) 1 Yellow Onion (medium diced) 1 Tbsp. Garlic (chopped) 1 Qt. Apple Juice 1 Tsp. Granulated Sugar ½ Tsp. Fresh Thyme Leaves 1 Tsp. Rosemary (Chopped) Salt and Pepper to Taste 1 Bunch Rainbow Swiss Chard 2 Whole Pheasants 1 Gallon Water In saucepan combine butter, parsnips, apples and garlic, sweat over medium heat for 15 minutes. Add apple juice and sugar. Bring it to a boil, reduce to a simmer and cook until parsnip is fully cooked and ¾ of the total liquid is reduced. Finish it with chopped thyme, rosemary and season with salt and pepper to taste. Cut the Swiss Chard stalks crosswise into 1-inch strips and cook in boiling salted water for 3 minutes, shock with cold water and drain. NOTE: Right before serving, mix the Swiss Chard with the hot compote. Rinse Pheasant with cold water. Rub with softened butter and season thoroughly with salt and pepper. Roast for 35 minutes in a 350° oven. When fully cooked, let them rest at room temperature for 15 minutes. Remove breast meat from the bone and slice. Pull meat from the leg bone and set aside. Keep warm. Place the compote in the center of the plate. Put the warm leg meat on top of the compote. Fan the breast meat slices over the pulled leg meat and drizzle the plate with the remaining compote juice. Yield: 4 portions

Plum-spiced Beef Brisket 3 Tbsp toasted sesame oil 3 1/2 pounds beef brisket, trimmed 2 tsp salt 1 tsp fresh-ground pepper 4 14 1/2-ounce cans low-sodium beef broth 2 cups dried plums, finely chopped 1/2 cup Worcestershire sauce 1/2 cup low-sodium soy sauce 6 cloves garlic, minced 2 Tbsp finely chopped ginger 2 Tbsp apple-cider vinegar 1 tsp five-spice powder 1/2 tsp crushed red pepper Preheat oven to 325 degrees. Heat the sesame oil in a large Dutch oven over medium-high heat. Season the meat with salt and pepper and brown in the heated oil. Add the remaining ingredients and 2 cups water and bring to a boil. Cover, transfer to the oven, and cook for four hours, turning the brisket once every hour. Serve shredded with cooking liquid. Makes 8 servings.

Chicken in Cider 3 lb Chicken pieces 1 tsp Salt 1/2 tsp Pepper 1/2 cup Butter 1 cup Apple cider 3 cups Carrots; in 2" pieces 1/4 cup Water 1 Tablespoon Honey 1/4 cup Chopped parsley 1/2 cup Light cream 1/2 cup Chopped fresh tarragon OR 1 teaspoon Dried tarragon Rub chicken pieces well with salt and pepper. Heat 1/4 cup butter in heavy bottomed pan; lightly brown chicken pieces on all sides. Add cider.Cover and simmer 45 minutes. Heat remaining 1/4 cup butter in deep pan. Add carrots, a small amount of salt, and 1/4 cup water. Cover and steam gently 20 minutes. Allow any remaining water to evaporate. Lightly coat carrots with honey and sprinkle with 1 tablespoon chopped parsley. Cover and keep warm. Arrange chicken on warmed platter. Reduce chicken cooking liquid by half over high heat. Stir in cream, remaining parsley and tarragon. Pour sauce over and serve. Yield: 4 Servings

Chicken in Cider and Mustard 1 Tablespoon Butter 3 lb Chicken; cut in serving pieces 1 large Onion; thinly sliced 1/2 tsp Salt 1/2 tsp Pepper 2/3 cup Apple cider 1 Tablespoon Dijon mustard 2 Sprigs fresh thyme OR 1/2 tsp Dried thyme 2/3 cup Light cream Melt butter in deep skillet. Add chicken and brown on all sides. Add onion, salt, pepper and cider. Mix mustard, thyme, and cream together; stir into chicken. Simmer chicken 30-35 minutes. Serve with boiled potatoes and carrots. Makes 4 servings.

Creamy Sauerkraut with Pork and Sausage 1 jar or 2 lbs sauerkraut, rinsed and squeezed 1 large onion 1/4-1/2 green pepper chopped (to taste) 3/4 cup pearled barley - NOT quick kind! salt and pepper to taste garlic powder to taste 2 links polish sausage cut up 3 or more slices of pork loin/ thicker sliced/ will fall apart when done.  [You can use Pork Ribs also.] Put everything in a big pot except the sausage.(add sausage near the end).  Add enough water to cover.cook on low until meat is done and barley is creamy. if you still want it more creamy... add a roux. White Roux: You need equal amounts of butter and flour.   Slowly melt the butter in a skillet, without browning it.  Add the sifted flour (the weight of flour is always identical to the weight of butter). Mix the butter and flour, stirring with a wooden spoon.  Stir all over the pot to prevent browning and the formation of lumps.   The roux must be perfectly smooth and white. Cook for 4 to 5 minutes and slowly add to sauerkraut mixture, bring mixture to a boil. This is good with a piece of crusty bread or roll.

Sauerbraten - Beef In Germany, the Sauerbraten method was often used in cooking Venison or other game, as the spices and vinegar took away the 'wild' taste of the meat. Most of us make it with beef, these days, and so did Grandma. You will need: A large crock or bowl for marinating the roast A large, tightly-covered kettle or Dutch Oven for cooking 4-pound lean beef roast (Preferably rump or eye of round) Mix together in saucepan: 2 C. red wine vinegar 2 C. red wine 2 C. water 1 large onion, sliced 2 bay leaves, 3 cloves, 10 peppercorns 1. Heat marinating mixture to a simmer, then turn off heat. 2. Pour mixture over meat in a large bowl, and allow it to cool. Cover and refrigerate for 3-5 days turning the roast each day to be sure all sides of it were well “soaked.”. 3. Remove meat from marinade and drain fully. Strain and keep the marinade. 4. Brown the roast in enough oil to cover the bottom of the Dutch Oven. (Dredging the roast in flour before browning will help keep the oil from spattering.) 5. Slowly add 2 cups of the marinating liquid. (Save 1 C. of the liquid for the gravy.) 6. Reduce heat, cover the kettle and allow to simmer for 2 ½ hours, or until roast is tender. 7. Remove it to a large platter, keeping it warm.  8.To make the gravy, thicken the cooking liquid with flour, cornstarch, or crushed gingersnaps. If more flavor is needed, add some beef base or bouillon cubes. The Sauerbraten should be sliced and served with Spaetzles, Potato Dumplings, or mashed potatoes.

Schwenkbraten - Pork Steaks Traditionally these pork steaks are cooked on a swinging grill over beechwood coals. It is very hard to find beechwood here in the United States, so I am told that oak is an acceptable substitute. 4 pounds boneless pork roast ( boneless pork loin would work well) 1 cup oil 10 onions, cut into strips 4 cloves garlic, crushed 7 crushed juniper berries 1 tablespoon german mustard Thyme, Oregano, Curry, Paprika, Cayenne Pepper and Black Pepper* Cut the Pork Roast into about 8 slices. Place your onions into a bowl and pound them slightly to release their wonderful flavor. Add the remaining ingredients (oil, garlic, juniper berries, mustard and spices) and mix well. Place a pork roast steak into a dish and then cover with some of the onion mixture, being sure to mash the onions into the meat; add another pork roast steak and more onion mixture. Continue until all of the pork roast steaks have been covered with the onion mixture. Marinate for at least 24 hours, covered, in the refrigerator. When ready to grill, remove the pork roast steaks from the refrigerator and let them come to room temperature. In the meantime, prepare your fire. The wood should be brought to hot coals. Oil your grill surface before placing the meat onto the grill. Grill the pork roast steaks and onions slowly over the hot coals for 10-15 minutes on each side (depending on how you like the steaks). For Beef Schwenkbraten Use T-Bone or Rib eye steaks about 1 lb a piece and at least an inch thick. Seasoning Salt , Pepper, Onions and chopped fresh garlic. This recipe has you cut the onions into rings. Preparation the night before; First put salt (preferably Kosher salt) and fresh cracked pepper on the steaks. Then place the onion rings and chopped garlic in a bowl and salt and pepper them as well. ( this brings out some juices of the onion and garlic ) Press the onions and garlic into the meat now. and place in a plastic storage bag and wrap it tight so the onions make good contact. Take off the onions and broil to each persons likeness as you did the pork schwenkbraten

SPIESSBRATEN - Beef 1 large T-Bone steak (just over 1 lb), at least 1 1/4 inches thick, per person 1 shallot or small onion chopped freshly ground black pepper pinch mace Mix together the shallot or onion with the pepper and mace. Insert a few shallot pieces into the steak using the point of a small knife. Coat the steak with the shallot mixture, pressing it in so it will adhere. Remove the loose shallot pieces and grill the steak (over a fire of oak logs, says August Goerg, from which the bark has been removed).* Take the steaks off the grill while they are still pink inside. Sprinkle them with salt. *Note: A special grill is used, suspended with 3 chains from an iron tripod and constantly swinging through the flames.

SPIESSBRATEN - Rolled Beef 2 lbs of Beef Sirloin or flank Steak PORK, pork loin that has been flattened. You do this by cutting it in a reverse jelly roll. Then flatten it out with a meat hammer. We recommend to prepare the meat one night before. Spice it with salt, pepper, onions and garlic as well. Cut the onions in little pieces and fill the meat with the onions. Roll the meat and tie it with string. The next day you prepare your fire, put the meat on a stick and turn it for 1 1/2 hours or put it on a rotisserie. Now cut meat in slices.

Chicken Picatta 2 Boneless Chicken Breasts 1 Cup Flour 4 Eggs ¼ Cup Grated Parmesan Cheese 1 Tbsp. Chopped Parsley Salt and Pepper (to taste) 2 Tbsp. Olive Oil 2 Tbsp. Butter ½ Tbsp. Chopped Shallots ½ Tbsp. Chopped Garlic 2 Cups Sliced Mushrooms ¼ Cup Flour 1 Cup Chicken Stock ½ Cup Heavy Cream ¼ Tbsp. Lemon Juice 2 Tbsp. Capers Salt and Pepper (to taste) Season chicken with salt and pepper. In a separate bowl, season flour with salt and pepper. In a separate bowl, beat eggs, parmesan cheese and parsley together to form a thin batter. Dredge chicken breast in the flour and then in the batter. Sauté in olive oil until done. In a saucepan melt the butter, add the shallots and garlic and sauté lightly. Add the mushrooms and cook until all liquid has been evaporated. Add flour and mix in. Add chicken stock and cook until thickened. Add lemon juice and heavy cream. Season with salt and pepper. When chicken is done, pour sauce over and garnish with capers and sliced lemons and limes. Yield: 2 portions

Cranberry Cornmeal Pancakes 3/4 cup dried cranberries 2 1/4 cups all-purpose flour 3/4 cup powdered buttermilk 3/4 cup cornmeal 3 tablespoons sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon salt 3 large eggs, well beaten 2 tablespoons vegetable oil Make the pancake mix: Combine the cranberries and 3 tablespoons boiling water in a small bowl and let steep for 15 minutes. Drain the cranberries and set aside. Combine the flour, buttermilk, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl and mix well. Heat a large griddle or skillet over medium heat. Add the eggs, oil, and 2 cups water to the flour mixture and mix well to incorporate all lumps. Make the pancakes: Pour 1/4 cupfuls of batter onto the hot griddle to form pancakes. Sprinkle plumped cranberries on the batter and cook until the batter bubbles and the edges of the pancakes begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Repeat until all batter is used and serve pancakes immediately. Makes 24 four-inch pancakes.

One Dish Chicken Cordon Bleu 4 boneless, skinless Chicken Breast halves 4 ounces Swiss Cheese, shredded, divided 4 ounces Boiled/Cooked Ham, cubed 2 cups Broccoli Florets 2 cups coarse Bread Crumbs 2/3 cup Butter, chopped in tiny pieces 4 Tbs Parmesan Cheese 1 tsp Dried Basil, crushed 1 tsp Dried Oregano Leaves, crushed 1 tsp Garlic Salt 1/2 tsp Salt In a frying pan, brown the chicken on both sides until almost cooked through; set aside. Steam broccoli for a couple of minutes (enough to begin the cooking process -- do not cook through); set aside. Combine the crumbs, parmesan cheese, basil, oregano, garlic salt, and salt. Mix in the butter pieces. Stir in the broccoli florettes. Place chicken breasts in a buttered baking dish. Sprinkle the top of the chicken breast halves with half of the shredded Swiss cheese, the ham cubes, the bread crumb mixture, and the remaining shredded cheese (in that order). Cover and bake at 375 F for approximately 30-40 minutes. Serves 4

Roast Goose with Wild Rice, Hazelnut and Apple Stuffing 1 goose (9 - 12 lbs.) salt 3 to 4 cups cooked wild rice 2/3 cup coarsely chopped hazelnuts 2 large green apples, peeled, cored, cubed 1/2 cup finely chopped onions 3 cloves of garlic, minced 2 teaspoons dried savory 3 Tablespoons chopped parsley Freshly ground pepper Flour Broth: Remove the neck, heart and gizzard from the goose and put them in a pan with 4 cups water. Simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season with salt. Stuffing: Mix together the rice, nuts, apples, onion, garlic and herbs, seasoning to taste with salt and pepper. Fill the cavity of the goose with the stuffing, skewer closed and lace string around the skewers, then truss the bird. Roast in a 325 degree oven, breast side down, for 1 1/2 hours, drawing off the fat as it accumulates (don't omit this or you'll get a greasy bird), then turn and roast another 1 1/2 hours, or slightly more for an 11-12 pound bird. When it is done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Gravy: Pour off all but 1Tablespoon of the fat, then sprinkle a little flour over the bottom of the roasting pan - 1 to 2 Tablespoons. Set pan over low heat and stir, scraping up all the browned bits. Add the goose broth and whisk. Season to taste with salt and pepper and serve alongside the bird. Note: If you can find a fresh goose, rather than a frozen one, you're in for a wonderful treat. I've substituted chestnuts and dates for the apples and hazelnuts and it's been just as good. I've also mixed brown basmati rice with the wild rice.

Standing Rib Roast with Horseradish Sauce 6 lbs. rib roast garlic salt Onion salt Lawry's Seasoning Salt Lemon Pepper Set meat out at room temperature for 1 hour. Rub meat with a little oil and the coat with seasonings. Sometime before noon turn oven temp to 500. Put roast in oven and turn heat down to 350. Roast for one hour and then turn oven off. Leave in oven all day, DO NOT OPEN OVEN DOOR! Thirty minutes before serving, turn oven to 350. With this timing the roast comes out medium rare. Adjust cooking time for a more well done roast. Sauce: 8 Oz sour cream 4 T horseradish 2 T tarragon vinegar 1 t salt 4 T chives, chopped Mix sauce ingredients and serve with roast Serving Ideas: serve with parsleyed new potatoes Serving Size : 6

Galician Steamed Fish with Tomato Sauce 2 lbs (1 Kg) firm, white fish fillets, such as haddock, halibut, or cod 1 onion, peeled and quartered 1 bay leaf 8 to 12 whole black peppercorns 2 Tbs (30 ml) olive oil 3 cloves garlic, minced 1 medium onion, peeled and chopped 4 to 6 medium tomatoes, peeled, seeded, and chopped 1/4 cup (60 ml) white wine 3 Tbs (45 ml) capers 1 Tbs (15 ml) chopped chives 1 tsp (5 ml) paprika Cayenne pepper to taste White wine or sherry vinegar Place the fish, quartered onion, bay leaf, and peppercorns on a piece of aluminum foil that has been lightly coated with a few drops of olive oil. Fold the foil over the fish and crimp the edges tightly. Place in a steamer and cook until the fish is firm, 15 to 20 minutes. Heat the oil in a large skillet over moderate heat and saute the garlic and onion until tender but not brown. Add the tomatoes, wine, capers, chives, paprika, and cayenne. Simmer uncovered for 20 minutes. Place the fish on a serving platter or individual serving plates and spoon the sauce on top. Serve vinegar at the table for diners to serve themselves. Serves 4 to 6.

Cornish Hens/Pineapple, Rice Dressing 8 hens 3/4 cup butter 1 can mushroom pieces 1/2 cup chopped onion 1 1/2 tsp. salt 1/4 tsp. pepper 3 cups COOKED white rice 3 cups COOKED wild rice 1 cup drained crushed pineapple Lightly sprinkle cavity of hens with salt. Melt 1/4 cup butter in large pan. Saute mushrooms and onion. Add rice (both),pineapple, salt and pepper. Toss lightly. Stuff hens; fasten with skewers or wooden picks. Place breast sides up on rack in roasting pan. Brush with butter. DO NOT cover. Bake at 325 degrees for 1 hour. COVER and bake 1 hour longer until tender.

German Eggs in Green Sauce 1/2 cup (125 ml) sour cream 1/2 cup (125 ml) yogurt 1/4 cup (60 ml) mayonnaise Juice of 1 lemon 9 to 13 hard-boiled eggs, peeled 1+1/2 cups (375 ml) finely chopped fresh herbs (any combination of parsley, tarragon, chives, dill, or fennel greens) 1/2 tsp (2 ml) sugar Salt and freshly ground pepper to taste Combine the sour cream, yogurt, mayonnaise, and lemon juice. Finely chop one of the eggs and stir it into the mixture, along with the herbs, sugar, salt, and pepper. Spoon the sauce onto a serving platter or individual plates. Slice the remaining eggs in half and arrange them on the sauce. Serves 4 to 6.

Baked Ham with Rum Raisin Sauce 1-half or whole ham of your choice 1-cup raisins 1/2 cup brown sugar 1-Tablespoon corn starch 1/4 cup cold water 1/2 teaspoon cinnamon 1/4 cup dark rum or 1 teaspoon rum flavoring Bake your favorite ham 15 minutes per pound at 325 degrees or as directed on package, size depending on number of people you are serving. Half hour before ham is finished baking; simmer together the 1-1/2 cups water, raisins and brown sugar until raisins are puffy. (about 5 minutes) Mix together corn starch and 1/4 cup cold water. Add to raisin mixture along with the cinnamon. Boil for one minute. Add rum or flavoring and bring back to just boiling point. Makes about 2 cups. May double recipe. Slice ham. Place on platter and spoon part of the raisin sauce over the sliced ham. Place extra sauce in a serving dish.

Italian Roast Beef 2 or 3 lbs Rump Roast 8 oz. white cooking wine 3 lg. or 5 sm. green peppers 1/2 tbs. garlic salt 1/2 tbs oregano 1 tbs. Worcestershire sauce I put it in a crock pot at night before I go to bed and cook it on low all night. Next morning I take it out of the crock and slice it very thin. Add to the meat juice all of the ingredients. Dice up the green peppers. Then add the beef on top of all of that and I let it simmer on low for about 8 more hours. I use Kaiser rolls to make the sandwiches. Then enjoy and try not to over eat like I do.

Old-Fashioned Pot Roast 3 to 4 lb (1.5 - 2 Kg) chuck, shoulder, round, blade, or rump roast of beef Flour for dredging, seasoned with salt and pepper 2 Tbs (30 ml) vegetable oil or butter 4 carrots, cut into 1 inch (2.5 cm) pieces 4 celery stalks, cut into 1 inch (2.5 cm) pieces 2 turnips, peeled and cut into 1 inch (2.5 cm) dice 6 to 8 whole cloves of garlic 1 onion, peeled and stuck with 3 cloves 2 bay leaves A sprig of fresh thyme and/or rosemary 2 cups (500 ml) boiling beef stock or water OR 1 cup (250 ml) boiling beef stock or water and 1 cup (250 ml) red wine 1 Tbs (15 ml) Worcestershire sauce Salt and freshly ground pepper to taste 20 to 30 whole button or shitake mushrooms 20 to 30 cherry tomatoes Dredge the roast liberally with the seasoned flour. Heat the oil in a large, heavy roasting pan over high heat and brown the meat on all sides. Reduce the heat and add the remaining ingredients except for the mushrooms and tomatoes. Cover tightly and simmer over low heat for 2 1/2 to 3 hours, or until the meat is tender, turning the meat occasionally and adding more liquid if necessary. The roast can also be cooked in a 300F (150C) oven rather than on the stove top. Add the mushrooms and tomatoes for the last 10 minutes of cooking. Discard the onion, bay leaves, and sprigs of herbs. Serve the roast in thick slices with the vegetables on the side and ladle the pot liquid over all. Serves 6 to 8.

Turkey and Stuffing (See below for more stuffing/ dressing variations} For Turkey 1 Turkey - the butter injected type gets a little greasier Sliced bacon, not hickory smoked For Dressing Bread or bread crumbs, enough to feed your family. For a family of five I usually use about a loaf of fresh bread 1 tsp sage 1 tsp parsley 1 tsp garlic, add more if you really like garlic 1 tsp fine herbs milk, enough to make the bread really moist but not drenched Take the turkey, clean out the insides. I spray the pan with a non-stick spray then I put the turkey in the pan. Take the bacon the cover the bird with it. I usually alternate the direction in which the bacon strips lay. Leave enough space to get the stuffing inside the bird or do the stuffing before laying the bacon on. Set the bird aside. Take a fairly large bowl and put the bread or bread crumbs in. Tear apart the bread if not using the bread crumbs. Don't make the pieces too small though. Put in the spices, no particular order is required. Add other spices if you like, these are just the ones I use. Take enough milk to make the bread moist and pour it over the mixture. Then using a clean spoon or hand stuff the bird. Now either put on the bacon or cover the opening with bacon. Set in the oven at 350 degrees. No need to baste, just keep an eye on the bacon. If it gets too crispy then your turkey is probably getting too well done. Generally check turkey after 3 hours ( depending on how big your bird is). Bacon should be fairly crisp but not burnt, at least the top layer.

London Broil 2 T. Low sodium soy sauce 2 T wine vinegar 1 T. Garlic powder 1 T. Butter (melted in microwave) or oil 1 T. Ketchup 3 lb. Flank steak or London Broil Mix first 5 ingredients. Set aside. Score meat by cutting shallow lines across one side of meat, then cut lines the other way to make a diamond pattern on meat. Turn over and do same. Put meat in a deep dish (9X13 or Tupperware marinade dish) and pour mixed ingredients over meat. Cover and put in refrigerator overnight. Turn meat in dish in the morning. When ready to cook, take out of marinade, and broil 4-5 inches from broiler until meat is browned nicely and rare or med.rare. Let cool and cut diagonally in very thin strips.

Chicken Kiev 4 to 6 boneless, skinless chicken breast halves 4 to 6 Tbs (60-90 ml) butter 2 Tbs (30 ml) finely chopped chives 2 Tbs (30 ml) chopped parsley 1 Tbs (15 ml) chopped tarragon 1 clove garlic, finely chopped Salt and freshly ground pepper to taste Flour, beaten egg, and breadcrumbs for coating Vegetable oil for frying Pound the chicken to a 1/4 inch (5 mm) thickness. Combine the butter, chives, parsley, tarragon, salt, and pepper. Divide the butter mixture between the chicken breast halves, spreading it on one side of each. Roll the chicken breasts so that the butter mixture is on the inside and secure with a toothpick. Dust lightly with flour, dip in the beaten egg, and coat with the bread crumbs. Fry in a heavy skillet with about 1/2 inch vegetable oil, or use a deep fryer, until golden brown. Drain on paper towels. Serves 3 to 4.

Aussie Meatballs 500 grms (1/2 kilo) quality mince meat (ground beef) 1/3 cup rice (washed and drained) 1 can tomato soup 1 clove of garlic (really mashed well) Teaspoon Paprika Handful chopped parsley Salt and Pepper to taste In large mixing bowl place mince meat, rice, garlic paprika, parsley and salt and pepper. Mix well with hands. Roll in eyeball sized meatballs. Place into large cooking pot. Make up 1 can of tomato soup (440grms or large tin) with water Pour soup over meat balls. Bring slowly to boil and then simmer for about 20 minutes. Serve in bowls with crusty bread, or drain and take for lunch.

Broiled Salmon Steaks with Tartar Sauce 4 to 6 salmon steaks 2 to 3 Tbs (30 - 45 ml) soy sauce 2 to 3 Tbs (30 - 45 ml) lemon juice Marinade the salmon steaks in the soy sauce and lemon juice for 30 minutes. Place the salmon steaks, along with the marinade, in a broiler pan about 6 inches (15 cm) below the heat source and broil approximately 5 minutes per side, basting once or twice. The fish is done when it is opaque and firm to the touch. Serves 4 to 6. Tartar Sauce 1 cup (250 ml) mayonnaise 1 hard-boiled egg, finely chopped 2 Tbs (30 ml) finely chopped sweet pickle or sweet pickle relish 1 Tbs (15 ml) finely chopped parsley 1 Tbs (15 ml) finely chopped shallots or onion 1 Tbs (15 ml) chopped capers (optional) 1 Tbs (15 ml) chopped green olives (optional) 1 Tbs (15 ml) lemon juice 1 tsp (5 ml) Dijon-style mustard Salt and freshly ground pepper to taste Combine all ingredients in a small bowl. Makes about 1 1/4 cup (300 ml).

Chicken & Dumplings 2 large cans Chicken broth (49 1/2 ounce) (My grandmother makes her own broth- I never have the time) 2 cups self-rising flour - must be self-rising 1/3 cup shortening 3/4 cup milk 1 pound boneless skinless chicken - cut into bite size pieces or strips Bring to boil in large non-stick pan 1 1/2 cans of chicken broth. Drop in chicken. In a bowl, cut shortening into flour. This will look like biscuit dough. Stir in milk - adding small amounts at a time until flour is moist. On a well floured surface, kneed dough until no longer sticky. Roll out dough to 1/8 thick. Cut into strips 1" x 2" and drop into boiling broth. Turn heat to medium and cover. Stir often to prevent sticking to the bottom. Broth will begin to thicken. If broth gets too thick, add reserved broth. Simmer for 20 to 30 minutes or until dumplings are tender.

Roast Turkey with Glaze 1 turkey- size of your choice salt pepper 1 liter ginger ale 2 cups honey 1 cup dark brown sugar 1 small can crushed pineapple not drained 3 onions quartered 2 apples chopped 2 oranges peeled and chopped Preheat oven to 400 degrees. Wash, salt and pepper bird inside and out. Mix remaining ingredients together. Pour in and over bird. Cover. Roast 30 minutes. Lower oven to 225 degrees. Bake 30 minutes for each pound. Uncover for last 20 minutes. Turn oven off. Wait 15 minutes. Take turkey out and let rest for 20 more minutes.

Texas Turkey Turkey 10-14 lbs 2 cups uncooked rice (I like to use a wild rice mix) 1/2 lb sausage 1/2 cup pecans 1/2 cup onion chopped 2 1/4 cup fresh squeezed orange juice 1/2 stick of butter cornstarch orange liqueur (opt.) apple (opt.) Cook rice using 1/2 the water called for and all the salt. Fry sausage in frying pan, crumble with spoon Drain grease from pan, add onions and cook until soft Mix sausage, onion, pecans and rice. Rinse turkey remove giblets from cavities, salt and pepper cavity Stuff turkey Place apple in end of cavity (opt.) Bake at 325 deg. F. covering pan Make sauce: juice oranges boil juice in small pan make a roux of cornstarch and water (about 3 tbs cornstarch to 1/3 cup of water) thicken orange juice with roux stirring as mixture boil remove from heat, stir in butter (and 1/4 to 1/2 orange liqueur if desired) 1 hour before turkey is done. Baste every 15 min. until done. The turkey will have a nice orange glaze look. Remove turkey from pan let sit to firm for easier slicing Skim fat from pan drippings and thicken with roux of flour and water, add salt and pepper to taste. Serve with turkey!

Seafood Gumbo 4 Tbs (60 ml) butter 4 Tbs (60 ml) flour 1 medium onion, chopped 2 cups (500 ml) chopped fresh or canned tomatoes 4 cups (1 L) fish or chicken stock, or bottled clam juice 4 cups (1 L) okra, cut into 1/2 inch (1 cm) pieces 1/2 lb (250 g) shrimp, shelled and deveined 1/2 lb (250 g) crab meat 16 oysters, shelled Salt and freshly ground pepper, to taste Cayenne pepper or hot sauce, to taste Melt the butter in a large saucepan over moderate heat. Add the flour and cook until it turns a medium brown, stirring frequently. Add the onion and cook until it is soft and translucent. Add the tomatoes, stock, and okra, and cook until the okra is tender. Add the shrimp and crab meat and cook until the shrimp are done, 3 to 5 minutes. Add the oysters and cook for 2 minutes more. Season with salt, pepper, and cayenne. Serves 6 to 8.

Marinated Fried Flounder 2 lbs (1 kg) flounder fillets 1/2 cup tarragon or white wine vinegar 1/2 cup (125 ml) cornmeal 1/2 cup (125 ml) flour Salt and freshly ground black pepper to taste 2 Tbs (30 ml) butter 2 Tbs (30 ml) vegetable oil Chopped parsley for garnish 3 Tbs (45 ml) capers (optional) Marinate the fish in the vinegar for 5 to 10 minutes. Combine the cornmeal, flour, salt, and pepper, and dredge the fish in the mixture. Heat the butter and oil in a skillet over moderate heat and fry the fillets for 3 to 4 minutes per side, until golden brown. Sprinkle with chopped parsley and optional capers. Serves 4 to 6.

Chicken Shashlik BAR-BE-CUE SAUCE: Onion chopped 1. Apple grated 1. Oil 4 to 5 tablespoon. Red chilly powder 1 teaspoon. Salt & Sugar 1 teaspoon. Garlic chopped 1/2 teaspoon. Ginger chopped 1/2 teaspoon. Green chillies chopped 5. Banana chopped 1. Vinegar (optional) 4 tablespoon. Tomato Puree 1 cup. Tomato Sauce 1 cup.(Add color if tomatoes are not red.) Heat oil in a pan till smoking and fry onions till light brown. Then add ginger, garlic and stir for sometime. Then add grated apples, bananas and fry well. Add vinegar if you like. Then add tomato puree, tomato ketchup, salt, sugar, red chili powder and cook on slow fire till oil comes on top. Remove from flame. INGREDIENTS FOR CHICKEN SHASHLIK Chicken boneless 1/2 kg. Tomatoes 3 to 4.(cut into 1"cubes). Onions 2 (cut into 1"cubes). Capsicum 2 (cut into 1"cubes). Oil 2 tablespoon Ingredients for marinating the chicken cubes:- Salt 1/2 teaspoon. Red chili powder 1/2 teaspoon. Tomato ketchup 2 tablespoon. Mustard powder 1/2 teaspoon. Bar-be-Cue Sauce 1 cup. Worcester Sauce 1 tablespoon. Remove bones from the chicken and dice chicken into 1"square pieces. Season the chicken with salt, red chili powder, tomato ketchup, mustard powder, bar-be-cue sauce & Worcestershire. Put ½ tablespoon oil on top of the chicken and leave for 1-2 hours. Cut onions, tomatoes, capsicum into 1"square pieces removing seed and pulp. Thread pieces of chicken, onion, tomatoes and capsicums alternately on iron or wooden skewers. Heat 1/2 cup oil and fry shashlik for a couple of minutes. While frying pour Worcestershire sauce 1-2 tablespoon on each of the skewers. When ready add bar-be-cue sauce and cook till chicken is tender. Serve it over boiled rice or with fried rice.

Holiday Meat Pie 1 pound hamburger 1 pound ground pork 1 med. onion chopped fine 1 med. apple sliced thin (peeled) 1 carrot - sliced thin 3 or 4 med. potatoes cut up into small pieces 1/2 tsp. ground cloves 1 tsp. sage 1/4 tsp. pepper 1/4 tsp celery salt 1/4 tsp. onion powder Cook all the ingredients in frying pant about 1/2 hour until the potatoes are cooked. Drain excess fat. Put in unbaked pie shell with top crust. Bake at 400 degrees about 30 min, until crust is baked and filling hot.

Lamb and Potatoes Lemonato 2 large onions, sliced 4 Tbs (60 ml) olive oil 2 lbs (1 Kg) lamb shoulder or leg, trimmed of fat and cut into 1 inch (3 cm) cubes 1 cup (250 ml) white wine or water 1 Tbs (15 ml) sugar 1+1/2 cups (375 ml) lemon juice 4 to 6 cloves garlic, finely chopped Salt and freshly ground pepper to taste 1+1/2 lbs (700 g) medium potatoes, quartered Saute the onions in the olive oil in a large saute pan over moderate heat until the onions are translucent. Add the lamb and brown lightly on all sides. Add the remaining ingredients except the potatoes and simmer covered for 1 hour. Add the potatoes and simmer covered an additional 30 to 45 minutes, adding more liquid if necessary, until the lamb is tender and the potatoes are cooked through. Serves 4 to 6.

Scalloped Oysters 2 pints of oysters 1 strip of saltine crackers 1 stick butter milk. Crush saltine crackers with rolling pin. Melt margarine in 10-inch skillet; add saltines, and stir till margarine is absorbed, set aside. Drain oysters, reserving juice for other purposes if desired. Grease an 8 X 8 glass dish. Begin layering ingredients, beginning with saltine mixture, then oysters; repeat layers until all ingredients are used. Pour milk into corners of dish until entire bottom is covered. Be careful that you don't saturate center of dish. Bake in 350 degree oven for 45 minutes or until top is beginning to brown. We serve it as a side dish with all types of meats, but could also be used as an entree with almost any type of vegetable, salad, and bread or roll. Serves 6

Fettuccine Alfredo 1 cup (250 ml) heavy cream 4 Tbs (60 ml) butter Salt and freshly ground pepper to taste A grating of fresh nutmeg 1 lb (500 g) fettuccine cooked according to package directions 3/4 cup (180 ml) freshly grated Parmesan cheese Bring the cream and butter to a boil in a saucepan large enough to hold the cooked fettuccine. Reduce the flame to low and add the salt, pepper, and nutmeg. Add the cooked fettuccine and toss in the sauce. Add the Parmesan cheese and toss until the fettuccine are well coated and the sauce has thickened. Serves 4 to 6.

Pita Stuffed with Eggs 2 Tbs (30 ml) butter or margarine 4 to 6 eggs, beaten 1 medium tomato, chopped 2 scallions (green onions, spring onions) green and white parts, finely chopped 1/2 cup (125 ml) crumbled feta cheese 1/2 tsp (2 ml) dried oregano Salt and freshly ground pepper to taste 4 to 6 pita breads Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling. Serves 4 to 6.

Chicken Salad Focaccia Sandwiches Prep Time: 30 minutes FOCACCIA 1 (10-oz.) can Pillsbury Refrigerated All Ready Pizza Crus 2 to 3 tablespoons olive oil 2 garlic cloves, minced 1/2 to 1 1/2 teaspoons coarse salt 1 1/2 teaspoons dried rosemary leaves SALAD 1 (12.5-oz.) can chunk chicken in water, drained, or 1 1/3 chopped cooked chicken 1/2 cup chopped celery 1/2 cup mayonnaise 2 green onions, chopped 1 teaspoon dried tarragon leaves 1/2 teaspoon prepared mustard Dash garlic powder Dash onion powder Heat oven to 350 degrees F. Unroll the dough onto an ungreased cookie sheet to form a 12-inch x 10-inch rectangle. Starting with short end, fold dough in half; press lightly. In a small bowl, combine the oil and minced garlic; mix well. Spread over the dough. Sprinkle with salt and rosemary. Bake at 350 degrees F for 20 to 25 minutes or until edges are golden brown. Meanwhile, in a medium bowl, combine all salad ingredients; mix well. Refrigerate 15 minutes. To serve, cut warm focaccia into four pieces. Split each piece to form two layers. Spoon and spread salad on the bottom halves of each focaccia piece; cover with the top halves to form sandwiches. 4 sandwiches

Filled Crepes CREPES one cup flour one cup water one cup eggs (I use large eggs) 1/2tsp. salt break eggs in a measuring cup until you reach one cup level-a little over doesn't matter but not under.mix these with the flour water and salt in a blender or with a hand mixer-batter must be smooth.let this batter rest while mixing the filling. THE FILLING: 16OZ of ricotta cheese 1 large egg 1/4 cup parmesan cheese 1/3 cup chopped parsley dash of garlic powder mix gently-fold in all ingredients set aside- you will also need about a quart of prepared spaghetti sauce- to cook crepes you will need a small non stick pan about six or eight inches in diameter.lightly oil pan with olive oil spray.this must be done for each crepe. to measure out the batter I use a coffee measure(the kind that comes in the coffee can) for one crepe.heat pan on med high and put batter that has been measured into pan and rotate pan to spread batter evenly over bottom-cook one side only-the crepe will become shiny and a little crimped on the edges .be careful not to have heat too high or bottom of crepe will burn.remove from pan and put aside-continue cooking crepes until all batter is used up- crepes will be really thin-almost transparent.now you are ready to fill -put about 2 tbs.of ricotta off center on the crepe-roll up crepe .fill all crepes.At this point if you want you may freeze crepes on a cookie sheet and then when frozen put in a zip lock bag until ready to bake-when ready to bake preheat oven to 400 degrees.using a large lasagna pan put one cup of prepared spaghetti sauce in bottom of pan and put crepes in one layer-cover with aluminum foil and bake at 400 degrees for about 30 minutes. check after 30 min to see crepes steaming. remove from oven and serve with additional sauce and grated parmesan cheese.

Quiche Lorraine 1 9-inch (22 cm) pastry shell 1/4 lb (124 g) sliced bacon, cut into 1 inch (2 cm) pieces 2 cups (500 ml) cream or milk 3 eggs, well beaten Salt and freshly ground pepper to taste A grating of fresh nutmeg 1/2 cup (125 ml) diced or shredded Gruyere or Swiss cheese Prick the bottom of the pie crust thoroughly with a fork to prevent it from bubbling up during cooking. Fry the bacon in a large skillet over high heat until much of the fat is rendered out, but do not fry it until it is crisp. Drain the bacon on paper towels. Combine the cream, eggs, salt, pepper, and nutmeg in a bowl and mix well. Place the bacon in the bottom of the pie shell, followed by the cheese. Pour the egg mixture into the shell and bake in a preheated 375F (190C) oven for 30 to 40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool and serve lukewarm. Serves 6 to 8.

Wiener Schnitzel 2 lbs (1 Kg) leg of veal, cut into slices 1/4 inch (5 mm) thick 1/2 cup (125 ml) fresh lemon juice Salt and freshly ground pepper to taste 1/2 cup (125 ml) flour 2 eggs, beaten with 2 Tbs (30 ml) water 1 cup (250 ml) bread crumbs 1+1/2 cups (375 ml) lard or vegetable oil Lemon wedges for garnish Capers for garnish (optional) Anchovy fillets for garnish (optional) Combine the veal slices and lemon juice in a non-reactive bowl and marinate for 1 hour. Pat the cutlets dry and season with salt and pepper. Lightly coat the cutlets with flour, then dip in the beaten egg and coat with bread crumbs. Refrigerate for at least half an hour, and up to several hours. Heat the lard or oil in a large heavy skillet over high heat until the surface shimmers and add the cutlets, 2 or 3 at a time. Cook 3 to 4 minutes on each side, until golden brown. Garnish with lemon wedges, capers and/or anchovies, if desired, and serve immediately. Serves 4 to 6.

Tamales Verdes de Pollo Chicken Tamales with Green Sauce Tamales have been fiesta food since pre-Hispanic times, when they were considered a gift from the gods during the twelfth month of the Maya eighteen-month calendar. Because this time coincided with the Spanish conquerors' celebration of all Saints Day, the tamale became the food displayed and eaten in honor of all those who had died. This version, however, is sold every morning and late afternoon at a special puestos (tamale stands) in Mexico City. (And throughout the country.) 4-6 chilies serranos 13 oz (410 g) tomates verdes, husks removed 1 clove garlic 1/2 cup (4 fl oz/125 ml) chicken stock 1/2 cup (1/4 oz/20 g) cilantro (coriander) 1 tablespoon oil 1/4 onion 2 chicken breasts, about 12 oz (375 g) each, cooked and shredded salt 30 dried corn husks, soaked in warm water until pliable 4 cups (20 oz/625 g) masa 1/2 cup (4 oz/125 g) melted lard Cook the chiles in a saucepan of boiling water for 4 minutes. Add the tomates verdes and cook 2 more minutes. Drain and transfer the chiles and tomates verdes to a blender. Add the garlic and chicken stock, then puree. Add the cilantro and process briefly. Heat the oil, add the onion and saute until transparent. Add the tomate verde puree and cook over high heat for 5 minutes. Add the shredded chicken, stir, cover and cook over low heat for 5 minutes. Add salt to taste. If the mixture is too thick, thin with a little chicken stock. Set aside. Place the masa in a large bowl, add 1 tablespoon salt and knead for 2-3 minutes. Add the melted lard and knead 5 minutes more. Spread out a corn husk, place 1 1/2 tablespoons of masa on it and flatten the masa with the palm of your hand so that it covers a 2-by-3-in (5-by-7.5-cm) square, leaving a 1-in (2.5-cm) border on all sides. Place 1 tablespoons of the cooked chicken on top. Roll the husk lengthwise, then fold up the base and fold down the pointed tip by about one-third. Set aside the prepared tamales so that the filling does not leak out. Put 4 cups (32 fl oz/1 1) of water in the bottom of a steamer and cover the basket with a layer of corn husks (about 8). Set the tamales in the basket upright and slightly inclined so that the masa does not slip to the bottom. As soon as the water comes to a boil, lower the heat, cover and cook for 1 hour (25 minutes in a pressure cooker) or until the masa does not stick to the corn husk when a tamale is unrolled. Serve hot or at room temperature. Makes about 20 tamales.

Torrijas 2 eggs 2 Tbs (30 ml) milk 1 tsp (5 ml) cinnamon 8 to 12 thick slices of French or Italian bread (about 1 inch (2 cm) thick; day-old bread is better) Olive oil, butter, or margarine for frying Powdered (confectioner's) sugar Beat the eggs, milk, and cinnamon together. Quickly dip both sides of the slices of bread in the egg mixture and fry in a heavy skillet over moderate heat until browned on both sides. Dust liberally with powdered sugar and serve immediately. Serves 4 to 6.

Pico de Gallo 1 lb (500 g) jicama*, peeled and coarsely chopped 4 navel oranges, peeled, sectioned, and coarsely chopped Salt and cayenne pepper to taste * Jicama is a root vegetable available in Hispanic specialty shops and finer supermarkets. Water chestnuts or tart green apples may be substituted. Combine all the ingredients in a bowl and refrigerate before serving. Serve with tortilla chips. Serves 6 to 8 as an appetizer.

Chicken Dijon 4 boneless, skinless chicken breast halves 2 Tbs (30 ml) Dijon-style mustard 2 Tbs (30 ml) mayonnaise 2 Tbs (30 ml) grated Parmesan cheese Salt to taste Paprika to taste 1/4 cup (60 ml) sliced blanched almonds Place the chicken between to pieces of wax paper or plastic wrap and pound to a thickness of about 1/2 inch (1 cm). Mix together the mustard, mayonnaise, Parmesan, salt, and paprika and spread on the chicken. Place the chicken on a lightly greased baking sheet and bake in a preheated 350F (180C) oven for 20 minutes. Sprinkle with the sliced almonds and cook an additional 10 minutes. Serves 4.

Tamale Loaf First: 2 15oz cans of tomato sauce 1 lb frozen whole kernel corn 1 1/2 Tbs. Chili powder 2 Tbs. Olive oil 1 16oz can of black pitted olives 1 tsp. black ground pepper 1/2 cube of butter 1 large white onion chopped 1 lb. lean ground beef Mix all above and boil about 10 minutes. Second: mix together 2 eggs beaten 1 cup milk 1 cup yellow cornmeal add part one to part 2 and cook 20 minutes longer. Pour into a 9 by 13 by 2 inch baking dish and bake in 375 degree oven for 3/4 hour.

Calf's Liver Venetian Style (Fegato alla Veneziana) 2 lbs (1 Kg) calf's liver, very thinly sliced 4 Tbs (60 ml) olive oil 2 large onions, very thinly sliced Salt and freshly ground pepper to taste Trim the liver of any membranes and veins. Cut into match stick size pieces about 1/4 inch (5 mm) wide and 1 inch (2.5 cm) long. Heat the oil in a large skillet over moderate heat and saute the onions for 20 to 25 minutes, until limp and slightly browned. Remove the onions to a plate, leaving as much oil in the skillet as possible. Turn the heat to high and saute the liver for 3 to 4 minutes, just until it loses its pink color. Add the onions and season with salt and pepper. Serve immediately. Serves 4 to 6.

Paella-Style Chicken Braise 4 chicken wings 4 chicken drumsticks 2 tablespoons cooking oil 6 ounces chorizo links or Italian sausage links -- sliced 1 large onion cut into wedges 1 small green pepper -- cut into 1" squares 2 cloves garlic -- minced 1/8 teaspoon thread saffron 2 cups hot water 3/4 cup long-grain rice 2 teaspoons instant chicken bouillon granules 1/2 teaspoon turmeric 1/4 teaspoon cumin 1 10 oz pkg. frozen peas 1/4 cup ripe olives, pitted -- halved 8 cherry tomatoes -- halved Rinse chicken and pat dry. Season with salt and pepper. In a 12 inch skillet or 4 quart Dutch oven, cook chicken in hot oil, uncovered, over medium heat 10 to 15 minutes or until light brown, turning to brown evenly. Remove chicken, reserving fat. Cook sausage, onion, green pepper and garlic in reserved fat over medium-low heat about 10 minutes or until sausage is done. Drain off fat. Crush saffron. Add saffron, water, uncooked rice, bouillon granules, turmeric and cumin to skillet. Bring to a boil, scraping up browned bits. Place chicken on top. Reduce heat, then cover and simmer about 20 minutes or until chicken is nearly done. Turn chicken once during cooking. Rinse peas. Add peas and olives to chicken mixture. Cover, cook 5 minutes more or until chicken and rice are tender. Gently stir in tomatoes. Serving Size : 4

Monterey Sunday Supper 2 C. cooked rice 1 can (7oz.) diced green chilies 3 medium zucchini 2 large tomatoes 1 1/2 lb. Monterey Jack cheese, shredded 2 C. sour cream, light or free OK 1 t. oregano 1 t. garlic salt 2 T. chopped green pepper 2 T. chopped green onion 1 T. parsley Parboil and thin slice zucchini. Place rice in a well-buttered casserole. Cover with chilies and 1/2 the cheese Layer zucchini and top with sliced tomato. Mix sour cream with garlic salt, oregano, green pepper and onions and spread over vegetables. Sprinkle remaining cheese on top and top with parsley. Bake at 350 for 40 minutes. Serves 6 to 8. Diced ham, cooked sausage, etc. may be added to give more substance to this dish. This is good hot or at room temperature. Travels very well.

Pesto Genovese 2 cups (500 ml) fresh basil leaves 1/2 cup (125 ml) extra virgin olive oil 1/2 cup (125 ml) freshly grated Parmesan cheese 3 Tbs (45 ml) pine nuts (pignoli) 2 cloves garlic, peeled and crushed 1 tsp (5 ml) salt, or to taste Combine all ingredients in and electric blender and process until smooth, stopping the blender once or twice to scrape down the sides of the jar. When serving with pasta, "loosen" the sauce with a little bit of the boiling water from the pasta pot. Makes about 2 cups (500 ml), or enough for about 6 servings of pasta.

Pasta Peperonata 4 Tbs (60 ml) extra virgin olive oil 2 red bell peppers, seeded and sliced 2 green bell peppers, seeded and sliced 2 yellow bell peppers, seeded and sliced 3 medium onions, sliced 1 large red onion, sliced 8 - 10 cloves garlic, finely chopped 1/4 cup (60 ml) white wine or water 1 tsp (5 ml) sugar 15 - 20 oil-cured black olives, pitted and coarsely chopped (optional) 4 Tbs (60 ml) capers (optional) Salt and freshly ground pepper to taste 12 - 16 oz (350 - 450 g) pasta of your choice, cooked according to package directions Parmesan cheese Heat the oil in a large skillet over moderate heat. Saute the peppers, onions, and garlic, stirring frequently, for 5 minutes. Add the wine or water and simmer covered for 5 minutes. Stir in the sugar and cook uncovered for 20 minutes, until the mixture is very soft and lightly browned. Add the optional olives and capers and season with salt and pepper. Toss with the cooked pasta and serve immediately with Parmesan cheese. Serves 4 to 6.

Orange Chicken and Rice 1/2 cup mayonnaise or Miracle Whip, divided 4 boneless, skinless chicken breast halves (about 1-1/4 lb.), cut into strips 1/2 cup orange juice 2 tablespoons brown sugar 1-1/2 cups Minute Rice, (white) uncooked 1 green pepper, cut into strips 1/2 cup mandarin orange segments, (or as much as you like,) drained, 1/2 cup pineapple chunks, (or as much as you like), drained Heat 2 tablespoons salad dressing in skillet on medium-high heat. Add chicken; cook, stirring, 5 minutes or until no longer pink. Drain. Reduce heat to medium. Mix remaining salad dressing, juice and sugar, stirring to combine; add to skillet. Add rice and green pepper; bring to a boil. Remove from heat; add orange segments and pineapple as desired. Let stand, covered, 5 minutes.

Saucy Noodles 1/2 teaspoon salt 1 pound uncooked (big) pasta shells 1/2 cup diced onion 1/2 cup diced celery 1/2 cup sliced crimini mushrooms 1 cup diced tomatoes 1 cup tomato puree 1/4 cup finely chopped fresh oregano 2 tablespoon finely chopped fresh parsley 1/4 teaspoon crushed red pepper flakes or to taste Bring large pot of water to a boil. When water boils, add salt and pasta, stirring to prevent sticking. Cook pasta according to package directions. Meanwhile, in a large saucepan over medium heat, saute onion, celery and mushrooms and cook, stirring often until beginning to soften, about 5 minutes. Add tomatoes, tomato puree, oregano, parsley, salt and pepper. Cook over medium heat, stirring occasionally, five to seven minutes, until vegetables are tender. Stir in red pepper flakes to taste. Drain and rinse pasta under cold running water, drain again. Add to vegetable mixture and stir until well coated and thoroughly heated. Serves four

Pasta Fagioli 2 Tbs. olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 large -30 oz.- can Italian crushed tomatoes in puree 1 Tsp. dried oregano 1 Tsp. dried basil Pinch hot pepper flakes 2 cups low sodium broth, vegetable or chicken 2 16 oz. cans cannalini beans, drained 8 oz spaghetti, broken in 1 inch pieces, or 8 oz ditalini or elbow macaroni The dark leafy greens from a bunch of celery chopped, and a couple of the inner small ribs of celery chopped -about 1 cup packed total- In large Dutch oven heat oil over medium heat. Add the chopped onion, cook 2-3 minutes until soft and translucent. Add the garlic and hot pepper flakes, cook 1 minute more. Add the broth and tomatoes, Heat through. Meanwhile in large pot of boiling water, place the celery and pasta, cook until the pasta is still al dente. Drain and add celery and pasta to soup. Add drained beans and simmer. Salt and pepper to taste. Serve in bowls, add parmesan cheese if desired. Yield: 4-6 servings

Skillet Spaghetti 1/2 pound ground beef 1/4 pound bulk Italian sausage 15 ounces tomato sauce 15 ounces stewed tomatoes -- undrained 1 cup water 4 ounces mushroom stems and pieces -- drained 2 ribs celery -- sliced 4 ounces uncooked spaghetti -- broken in half 1/4 teaspoon dried oregano Salt and pepper -- to taste In a skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14 to 16 minutes or until spaghetti is tender. Serving Size : 4

Brunch Torte Crust 1 (15 oz) pkg. refrigerated pie crust Filling 4 oz (1 cup) shredded cheddar cheese 3/4 lb. thinly sliced cooked ham 1 1/2 cups thinly sliced unpeeled red potatoes 1 medium onion sliced 1 (9 oz) pkg. Frozen Spinach (thawed, squeezed dry) 1 egg 1 tablespoon water Allow both crust pouches to stand at room temperature (15 to 20 minutes). Heat oven to 375. Place cookie sheet in oven to heat. Prepare pie crust according to pkg. directions for two crust pie using a 9 inch spring form pan or 10 inch deep dish pie pan. Press 1 crust in bottom and up the sides of the pan. Sprinkle 1/3 cup of the cheese on bottom of crust. Top with half of the ham, half of the potatoes and half of the onion slices. Distribute spinach evenly over onion. Top with 1/3 cup cheese and remaining ham, potatoes and onions.Sprinkle remaining 1/3 cup of cheese over onion. Gently press mixture into pan. Top with second crust. Cut slits in top crust. In small bowl, combine egg and water. Brush top crust with egg mixture. Place torte on hot cookie sheet. Bake at 375 degrees for 45 to 60 minutes or until crust is deep golden brown and filling is thoroughly heated. (serves 8)

Bombay Chicken and Rice 3 pounds of chicken parts, cut up (For a buffet dish use legs and thighs; it's easier to eat that way) Salt and pepper to taste 1 C. long-grain rice (Use a mixture of 1/2 white, 1/2 brown for a nice texture. No instant rice.) 1 6-oz. package of Sun Maid dried fruit bits (or use 1 1/3 C. mix of raisins, apples, apricots.) 1/2 C. chopped onion 4 tsp. curry powder, divided 1 1/2 tsp. sugar 1 tsp. salt 1 chicken bouillon cube 2 C. hot water 2 T. butter or margarine, melted 1/2 tsp. paprika Preheat oven to 375 degrees. Season chicken lightly with salt and pepper. In a 12x8x2 baking dish, combine rice, fruit bits, onion, 2 teaspoons of the curry powder, sugar, salt, bouillon cube dissolved in the 2 cups of hot water. Stir to combine well. Arrange chicken parts over top of rice mixture. Combine melted butter, paprika and remaining 2 tsp. curry powder and brush over chicken. Cover tightly with aluminum foil and bake in 375 degree oven for 1 hour, or until chicken is done and liquid is absorbed. Serves 4 or 6.

Crawfish Tortellini Serve 6 2 10 oz pkgs Parmesan Cheese Tortellini, cook as directed 1 stick butter 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1/2 cup Parmesan Cheese 1 cup whipping cream 2 teaspoons cornstarch, mix with 1/4 cup cold water 1/8 cup chopped parsley 1 pound crawfish tails Cook tortellini as directed on package. Drain and set aside Saute onion and garlic in butter until clear. Add slightly rinsed crawfish tails. Cook for 5 minutes. Add parsley, cornstarch mixture and whipping cream. Cook just until it starts to simmer. Fold tortellini into sauce. Salt and pepper to taste. Place in lightly buttered casserole pan, sprinkle with Parmesan Cheese. Bake at 350F, until well blended and hot. Serve with salad and hot French Bread.

Smoked Fish Platter with Three Sauces Allow 3 to 4 ounces (75 to 100 g) of smoked fish per person. Arrange attractively on a large serving platter an assortment of smoked fish such as salmon, trout, herring, mackerel, or any other smoked fish available in your area. You may also include canned smoked mussels, oysters, or clams. Garnish the plate with lemon wedges, cherry tomatoes, fresh parsley, and capers. Place the three sauces in small bowls for diners to serve themselves. Horseradish Sauce 1/2 cup (125 ml) whipping cream 2 Tbs (30 ml) prepared horseradish, or to taste Salt and freshly ground pepper to taste Whip the cream until it has thickened and about doubled in volume. Fold in the prepared horseradish, salt, and pepper. Serve chilled. Makes about 1 cup (250 ml). Dill Sauce 1 cup (250 ml) mayonnaise 1/4 cup (60 ml) chopped fresh dill 2 Tbs (30 ml) chopped capers Salt and freshly ground pepper to taste Combine all ingredients and mix thoroughly. Serve chilled. Makes about 1 cup (250 ml). Lemon Mustard Sauce 1/2 cup (125 ml) mayonnaise 1/2 cup (125 ml) sour cream 3 Tbs (45 ml) lemon juice 2 Tbs (30 ml) Dijon-style mustard Salt and freshly ground pepper to taste Combine all ingredients and mix thoroughly. Serve chilled. Makes about 1 cup (250 ml).

Oven Easy Sausage & Potato Dinner 4 cups frozen hash brown potatoes, thawed 3 Tbs. vegetable oil 1/8 tsp. pepper 1 lb. hot sausage (bulk) 1 cup water 1 pkg. brown gravy mix (about 3/4 oz.) 1/2 tsp. garlic salt 1 pkg. frozen mixed veggies, (10 oz) thawed and drained 1 cup shredded cheddar cheese 1 can French fried onions (2.8 oz) Preheat oven to 400*. In 8x12 inch baking dish, combine potatoes, oil and pepper. Firmly press potato mixture evenly across bottom and up sides of dish to form a shell. Bake, uncovered, at 400* for 15 minutes. Meanwhile, in large skillet, cook sausage; drain. Stir in water, gravy mix, and garlic salt; bring to a boil. Add mixed veggies; reduce heat to medium and cook, uncovered, 5 minutes. Remove from heat and stir in 1/2 cup cheese and 1/2 cup French fried onions; spoon into hot potato shell. Reduce oven temperature to 350*. Bake, uncovered, at 350* for 15 minutes or until heated through. Top with remaining cheese and onions; bake, uncovered, 5 minutes or until onions are golden brown. Makes 4 to 6 servings.

Quick Ham Quiche 1 pkg. refrigerated crescent rolls 1 (3 oz.) can french fried onions 8 oz. ham, chopped 1 cup shredded mozzarella cheese 2 beaten eggs 1 (5-1/3 oz.) can evaporated milk 1/2 tsp dry mustard 1 tsp dried parsley flakes 1/2 tsp salt Preheat oven to 350 degrees. Undo rolls and press on to bottom and sides of quiche pan or pie plate. Sprinkle half of the fried onions and all of the meat in the pan. Top with cheese. Mix eggs, milk, mustard, parsley and salt. Pour over cheese. Bake at 350 for 20 minutes. Top with remaining fried onions during the last 5 minutes.

Italian  Pot Roast 6 oz. fresh mushrooms 1 cup hot water 2 Tbs. cooking oil 2 large onions, chopped 3 - 4 lb. chuck roast 1/2 tsp. salt (cancel if tenderizer is used) 1/4 tsp. each pepper and ginger 4 cloves garlic, minced or mashed 1 - 8 oz. can tomato sauce 1 - 2 1/4 oz. can sliced black olives Wash mushrooms and soak in 1 cup hot water for at least 30 min. Drain, discard soaking liquid and slice in 1/4" strips. Heat cooking oil in large heavy stew pot, (or Dutch Oven) add onions and cook until golden brown. Remove with slotted spoon and reserve. Sprinkle with salt (or Tenderizer), pepper, and ginger. Brown both sides in oil remaining in pot. Distribute onions and garlic around meat, cover and cook over very low heat for one hour. After 1 hour add mushrooms, tomato sauce, and olives. Cover and simmer 1 to 2 hours longer. Drain off liquid and skim off any excess oil and fat. Dissolve 2 to 3 tsp. corn starch in liquid and return liquid to pot and simmer for 15 minutes until gravy thickens. Serves 6 to 8.

Lamb Shank 2 onions - sliced 2 carrots - diced Put any other diced vegetables to your liking 2 large tbs plum or apricot jam lamb shanks water to cover 2 tsp beef stock powder Brown onions and meat, in oil, then put the rest into a casserole dish - dutch oven and cook in a moderate oven for about 1 1/2 - 2 hours until cooked. An 1/2 hour before taking out of the oven put in 100g sliced button mushrooms. The plum or apricot jam is a secret ingredient, it gives the casserole a thick gravy and you can't taste it.

Chicken Wraps 4 chicken breasts cooked and cut into small pieces 3 cups cheddar cheese 4 tablespoons steak sauce 16 oz salsa diced and seeded, one each red bell pepper, green bell one small onion cut into pieces teaspoon olive oil tortillas In a large skillet heat oil. Add peppers and onion. Cook until warm. Add chicken, cheese, steak sauce, and salsa. Cook until warm and cheese has melted. warm tortillas. Place chicken mixture in a tortilla and roll. Makes 4-6 servings

Eggplant Parmesan 1 beaten egg 1/4 cup milk 1/8 tsp. pepper 1 cup crushed saltine crackers (28 crackers) 1/4 grated Parmesan cheese (fresh is best, of course) 2 Tbs. dried parsley flakes 1 medium eggplant, sliced 1/4-inch thick (1 lb. total) 1 15 oz. can tomato sauce (I use unsalted) 1/2 tsp. dried oregano, crushed 1 clove garlic, minced (I use more--probably 3 or 4 'cause there's no such thing as too much garlic) nonstick spray coating 3/4 cup shredded part-skim mozzarella cheese (3 oz.) In a small bowl, combine egg, milk, and pepper. In another bowl, stir together cracker crumbs, Parmesan cheese, and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. Spray a 12 x 7.5 x 2 inch baking dish with nonstick spray coating. Arrange eggplant in dish. In a bowl, stir together tomato sauce, garlic, and oregano. Pour over eggplant. Bake covered in a 350 degree oven for about 50 minutes or until eggplant is tender. Sprinkle with mozzarella cheese; bake uncovered 10 minutes more. Makes 4 servings.

Petti di Pollo alla Bolognese 4 skinless, boneless chicken breast halves, about 1/2 lb (250 g) each Salt and freshly ground black pepper to taste Flour for dredging 3 Tbs (45 ml) butter 2 Tbs (30 ml) olive oil 8 thin slices prosciutto ham, about 2x4 inches (5x10 cm) 8 thin slices Fontina or Bel Paese cheese, about 2x4 inches (5x10 cm) 4 tsp (20 ml) freshly grated Parmesan cheese Using a very sharp knife, carefully slice each chicken breast in half horizontally, to make 8 pieces. Place between layers of wax paper or plastic wrap and pound with the flat side of a cleaver or the bottom of a heavy saucepan to flatten slightly. Season with salt and pepper and dust lightly with flour, shaking off the excess. Heat the butter and olive oil in a heavy skillet over moderate heat, and brown the chicken to a light golden color, 3 or 4 slices at a time. Do not overcook. Transfer the chicken to a baking dish large enough to hold them comfortably. Place a slice of prosciutto and then a slice of cheese on top of each. Sprinkle with the Parmesan cheese and bake uncovered in a preheated 350F (180C) for about 10 minutes, or until the cheese is melted and slightly brown. Serves 4.

Chicken Breasts With Vegetables 2 small parsnips, peeled, cut into julienne strips 2 carrots, cut into julienne strips 2 stalks celery, cut into julienne strips 2 small potatoes, cut into julienne strips 1 medium onion, thinly sliced 2 tablespoons butter or margarine 1/2 tsp each salt & black pepper 2 tablespoons minced parsley 2 whole chicken breasts- 1 lb ea, split & boned Paprika Arrange veggies in shallow 1 1/2 qt. microwave dish; dot with butter, sprinkle with salt, pepper & parsley. Cover with plastic wrap. Cook on high for 10 minutes, stirring after 5 minutes. Remove from oven, stir again. Arrange chicken breasts around outside of dish, sprinkle with paprika. Cover with plastic wrap and cook on high for another 10 - 11 minutes or until chicken is fork-tender. 4 servings.

Pork Chops and Sauerkraut 2 cans sauerkraut 4 pork chops (with extra fat trimmed) 1 - 2 tbs caraway seeds 3-5 tbs brown sugar (I like it on the sweet side) layer in a crockpot: a little kraut on the bottom for the first layer of chops to sit on 2 chops kraut 1/2 of the sugar and caraway seeds 2chops kraut seeds sugar Turn crockpot on low and go to the beach. return 8 hours later to a savory dinner and a house that smells like you have been slaving over a hot stove all day instead of sitting at the beach. Note: if you use frozen chops, put crockpot on high for one hour and turn to low and cook an additional 8-9 hours

German Paprika Pfanne (Bell Pepper Pan) 1 LB ground beef or pork (or mixed as the Germans often do) 1 medium onion, chopped 1 clove of garlic, chopped or pressed (optional) 1 TBS. Bratwurst sausage seasoning (optional) (salt/pepper/ground mustard will substitute) 3 medium bell peppers (we use red, orange and/or yellow) chopped into 1/2 inch pieces 1/4 - 1/2 cup water 2 - 3 TBS. tomato paste 1/3 - 1/2 cup sour cream In a 12" skillet (that has a lid) brown the meat with the onion, garlic, and seasonings. Drain out most of the fat, leave some for the sauce at the end. Stir in the chopped peppers and water. Use enough water to steam the peppers, but not enough to cook them. Bring this to a boil, cover and reduce heat to a simmer for 15 minutes, or until the peppers are at desired degree of tenderness. Stir in the tomato paste and sour cream and simmer for another 5 minutes until the last two ingredients are heated through. You will want to adjust the exact amount of the sour cream and tomato paste to suit your taste buds. I like a lot of sauce for the rice and use a fair amount of water when steaming the peppers and then use a larger amount of sour cream and the tomato paste is for color and accent. My husband makes it a bit dryer and more tomato paste. We serve this over brown or white rice. Serves 3 - 5 people.

Ground Beef Curry 1 lb ground beef 1 Tbs olive oil 2 cloves garlic, sliced 1 - 12 oz can evaporated milk 1 large onion/diced 5 or 6 medium potatoes/diced 1 green pepper/diced 2 large celery stalks/diced 2 large carrots/diced 3 entire green onions/cut in 1/2" lengths 2 or 3 slices fresh ginger root - 1/4" thick 2 TBS curry powder 3 cups water 1 TBS soy sauce 1 TBS sugar 1/4 tsp freshly ground black pepper 2 tsp salt 1/4 tsp MSG/optional 2 TBS cornstarch mixed with 1/4 cup cold water Put onion, celery, potatoes and carrots in the 3 cups of water in a pan, bring to a boil and cook about 5 minutes. Drain, reserving the water. Heat a large frying pan or wok, add the oil. Brown ginger and garlic slightly, remove from pan. Add ground beef and curry, fry for 3 minutes. Add soy sauce, salt, sugar, MSG and pepper. Saute for 3 minutes over a low flame. Add milk and reserved vegetable water. When mixture comes to a boil, add all vegetables except the green onion and simmer until all the vegetables are tender. Thicken with the cornstarch and water. Just before turning off the heat, add the green onion. Serve hot over rice, with chutney. Serves 4.

Sopa De Fideo 2 T. shortening 1/2 lb. Vermicelli (broken into small pieces) 1 lb. ground beef 1 T. salt 1 t. pepper 2 c. onion, (thinly sliced) 2 c. celery, (thinly sliced) 1 can (no. 2 1/2 size) tomatoes 1 1/2 c. whole kernel corn 1 t. chili powder 1 c. water 8 oz. pkg. process American cheese slices Preheat electric skillet to 300 . Melt shortening. Saute' Vermicelli until lightly browned, stirring occasionally. Add beef and cook, stirring until meat loses its red color. Stir in next 7 ingredients. Add tomatoes and water. Stir gently. Set temperature control at 200 to 220 . Simmer, covered for 25 minutes, stirring half way through. Place cheese slices on top of mixture. Cover and cook 5 minutes or until cheese is melted. Could use spaghetti in place of Vermicelli. Serves 6

Stuffed Chicken Marsala 2 boneless 1/2 (8 oz.) chicken breasts 1 slice provolone 1 thin slice prosciutto Salt and pepper to taste 1 tbsp. butter 3 mushrooms, sliced 8 leaves baby spinach 1/8 cup Marsala wine 1/8 cup brown sauce 1. Put chicken breast half on cutting board and at thicker end of breast, insert knife 3/4 of the way through the center. 2. Open to create a pocket and stuff with provolone and prosciutto. 3. Fold over and sprinkle with salt and pepper. 4. Grill about 2 minutes on each side. 5. Heat sauté pan with butter. When hot, add mushrooms and sauté. 6. Add spinach, cook 1 minute longer. 7. Add wine, deglaze pan. 8. Add brown sauce. Simmer 1 minute, then add grilled chicken breast. 9. Place in 350-degree, preheated oven for 5 minutes. 10. Remove breast and plate. 11. Pour sauce over chicken breast.

Icelandic Fishbake with mushrooms** Fish layer- 1.5 lbs skinless, boneless whitefish fillets (e.g. hake, cod or halibut) 4.5 Tbs butter 0.5 cup white wine 7 oz Button mushrooms Sauce- 7 Tbs butter 2.5 Tbs flour 1 cup fish stock 2 egg yolks salt, pepper, nutmeg to taste Topping 3 cups whipped potatoes 0.25 cup shredded Romano or other pungent cheese (optional) Simmer the fish in 1.5 Tbs butter and white wine for 5 minutes. Thinly slice the mushrooms and saute them in 3 Tbs butter until brown. Grease 1.6 liter casserole and layer the fish in the bottom, topped with the mushrooms. Set aside. Preheat oven to 450 degrees Fahrenheit. Melt 1 Tbs butter and stir the flour into it. Keep on low heat and slowly dilute with the fish broth. Whip the egg yolks and add slowly to the broth mixture. Heat on medium until it almost boils. Add remaining butter in small cubes and stir well between additions. Be sure all the butter melts and mixes into the sauce. Add the spices to taste. Pour the sauce over the fish and mushrooms. Spread 2.5 cups of the whipped potatoes over top. Place remaining potatoes in a pastry bag and pipe around the edges of the casserole with a decorative tip. Sprinkle the cheese on top. Bake at 450 Fahrenheit for 15-20 minutes or until the potatoes brown and the sauce bubbles slightly. Serve with a fresh salad. makes 4 servings

Lobster Thermidor with a Sherry Cream Sauce and a Mushroom Melange 4 2 Lb. Maine Lobsters 2 Tbsp. Whole Butter ½ Cup Yellow Onions (chopped) 1 Tsp. Garlic (chopped) Lobster Shells 1½ Cups Sherry Wine (divided) 2¼ Cup of Heavy Cream (divided) 1 Tsp. Tarragon (chopped) 1 Cup White Mushrooms (sliced) 1 Cup Shiitake Mushrooms (sliced) 1 Cup Portobello Mushrooms (sliced) 2 Tbsp. Olive Oil ½ Cup Mascarpone Cheese 1 Tbsp. Granulated Sugar Salt and Pepper (to taste) Boil the lobster in salted water for 5 minutes. Shock them with ice water and drain. Pull the lobster tail meat out of the shell, as well as the claw and knuckle meat. NOTE: reserve the shell for sauce making. In a saucepan combine butter with onions, garlic and lobster shells; sweat until onions are translucent. Deglaze the pan with 1 cup of the Sherry wine and cook on high heat until all the alcohol is evaporated. Add two cups of heavy cream. Bring the sauce to a boil, turn down to a simmer and cook for approximately 20 minutes. Strain the sauce and finish it with chopped tarragon, salt and pepper to taste. This will yield approximately 1 cup of sauce. Cook mushrooms on high heat with olive oil. Season them with salt and pepper to taste. Slowly whisk ½ cup of Sherry wine with ½ cup of Mascarpone cheese. When well blended, add 1 tbsp. of sugar and ¼ cup of heavy cream. Mix until a milk shake consistency is achieved. In a serving bowl, place warm mushroom mixture in center. Place warm sliced lobster tail around the mushrooms, place claw meat in center along with the knuckle meat. Ladle 2 ounces of sauce over lobster and mushrooms. Finish with the Sherry Mascarpone Cream either in a Sherry glass on the side or a dollop on top of the lobster itself. Yield: 4 portions

Chicken with Port and Figs 8 dried figs, tough stems removed 1 cup water 2/3 cup plus 1 tablespoon port 2 3-inch-long strips lemon zest 1 chicken (3 to 3 1/2 pounds), quartered 1 Tbs olive oil Salt Fresh-ground black pepper 1 Tbs butter, cut into four pieces 1. Heat the oven to 375 degrees F. Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, combine the figs, water, the 2/3 cup port, and the lemon zest. Bring to a boil and simmer, covered, until tender, about 30 minutes. Discard the zest and reserve the poaching liquid. Cut the figs in half. 2. Meanwhile, coat the chicken with the oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the remaining 1 tablespoon port and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of the butter. Cook until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. 3. Heat the broiler. Broil the chicken until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate. 4. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the fig-poaching liquid. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken. Servings: 4

Chicken Risotto Topped with Caramelized Apricots 1 tablespoon olive oil 1 tablespoon minced shallots 1 tablespoon minced garlic 1 cup Italian Arroz Arborio rice 3 cups chicken stock 1 cup white wine 1 tablespoon butter 2 tablespoons gorgonzola cheese 2 cups Reggiano Parmesan cheese 3 tablespoons sugar 1 tablespoon lemon juice 1/4 cup water 1 cup diced fresh apricots 1/2 cup walnuts basil for garnish In a sauce pan add the olive oil, shallots and garlic, cook for 3 minutes at medium-high heat. Add the Arborio rice, chicken stock and the white wine, let simmer until the rice is done (al dente) to the bite. Add the butter, gorgonzola and parmesan cheeses and mix well. Set aside. In a sauce pan add the sugar, lemon juice, water and apricots; cook for few minutes until apricots are soft. Place the risotto in the middle of the plate, add a tablespoon of the caramelized apricots and a couple of walnuts on top. Garnish with a spring of basil. Makes 4 to 5 servings

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