Yields: 2 loaves

5 cups all-purpose flour

1 tablespoon sugar

2 teaspoons salt

1/4 teaspoon baking soda

2 packages Fleischmann's RapidRise Yeast *

2 cups milk

1/2 cup water

Cornmeal

Set aside 1 cup flour in large bowl, combine remaining flour, sugar, salt, soda and yeast. Heat liquids until very warm (125-130⁰F). Add to dry mixture; beat well. Stir in reserved flour to make stiff batter. Spoon into two 8-1/2 by 4-1/2 or 9x5-inch loaf dishes that have been greased, and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; microwave on medium (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting, allowing dough to double in size. To bake, microwave each loaf separately on high (100% power) for 6 minutes and 30 seconds. Surface of the loaf will be flat and pale in color. Allow to rest in dishes for 5 minutes; remove and cool.

Regular oven directions: Prepare dough as above, using up to 1 cup extra flour to make a very stiff batter. Spoon into loaf pans or dishes. Cover; let rise in warm place for 30 minutes. Bake at 400⁰F for 25 minutes. Remove from pans immediately and cool.

To use Regular Active Dry Yeast: Prepare dough as above, using 3 cups of flour in first mixing step. Stir in remaining flour (after mixing dry ingredients and liquids) to make batter of desired consistency. For microwave rising, repeat cooking and resting 3 times; for regular oven, let rise 45 minutes. Bake as directed).

To serve: slice and toast.

Yields: stuffing for 10- to 12-pound turkey

1 pound sausage

1 cup diced bacon

1 large onion, chopped

1 cup chopped celery

1/2 pound mushrooms, sliced

2 apples, cored and sliced

1 cup chopped parsley

1 teaspoon each sage and thyme

1 loaf (1 pound) firm white bread, cut into 1-inch cubes

2 cups chicken broth

Salt and pepper to taste

In a large skillet, fry sausage and bacon until crisp and brown. Remove sausages and cut into 1-inch pieces. Replace in skillet and add onion, celery, mushrooms, apples, parsley and herbs. Sauté, stirring occasionally, for 5 minutes. Stir in bread cubes and chicken broth. Season to taste with salt and pepper. Pour mixture into a bowl, cover and cool. Stuff turkey, which has been sprinkled inside and out with salt and pepper, with this mixture just before placing it in the oven. Stuff body and neck cavities. Sew or skewer openings. Tie legs together and turn wings under body. Place on a rack in a roasting pan and roast in a preheated moderate oven (350⁰F) for 20 minutes to the pound. Too lazy to stuff the turkey? Spoon stuffing into a well-greased 2-quart casserole and place in oven with turkey the last hour of the cooking time. (Great as a side dish for roast chicken, too!)

2 pork loin rib chops, cut 1-1/4 inches thick

1 orange

2 tablespoons finely chopped onion

1 tablespoon butter

1/2 cup soft bread crumbs

1/3 cup coarsely chopped apple

Pinch rubbed sage

Dash pepper

Sauce:

1 tablespoon butter

2 teaspoons cornstarch

Pinch ground cinnamon

2/3 cup apple juice or cider

2 tablespoons raisins

Fresh sage

Cut an opening in each chop from the rib side, widening the pocket without cutting through to the other edge of the chop. Set aside. Shred 1 teaspoon orange peel; set aside. Squeeze the orange, reserving the juice. Cook the onion in 1 tablespoon butter until tender. Remove from heat and stir in bread crumbs, apple, 1 tablespoon of the orange juice, the sage and pepper. Fill the pocket in each chop with an equal amount of stuffing. Brush both sides of the chops with some of the remaining orange juice. Place the chops in an 8-inch square baking dish. Bake in a 325⁰F oven for 44 to 55 minutes, or until done, basting occasionally with orange juice. Sauce: Melt 1 tablespoon butter in a small saucepan; stir in cornstarch and cinnamon, mixing well. Gradually stir in apple juice. Add raisins and the reserved orange peel. Cook over medium heat until the sauce is thickened and bubbly, stirring constantly. Spoon over cooked chops and garnish with fresh sage.

Serves: 6 to 8

Crepe:

6 eggs

1-1/2 cups water

1-3/4 cups flour

Pinch salt

Beef/Spinach filling:

1 10-ounce package frozen chopped spinach

2 tablespoons oil

1 cup finely chopped onion

2 large cloves garlic, pressed

1 teaspoon oregano leaves

1 pound lean ground beef

1 teaspoon salt

Pepper

1 cup ricotta (or lowfat cottage cheese)

3 tablespoons butter (or margarine)

3 tablespoons flour

3 cups milk

2-1/2 cups shredded Swiss cheese

Nutmeg, hot pepper liquid

Crepe preparation: Grease small frying pan with Crisco (or butter flavor Crisco). Fill with approximately 1/4 cup (or slightly less) of batter. Turn pan immediately to coat. Cook until crepe surface seems dry (15-20 seconds). Do not brown. Place fork under edge of crepe and turn over. Leave several seconds longer. Place on smooth surface to cool.

Beef/Spinach filling preparation: Cook spinach according to package directions; drain and press out all excess liquid, then set aside. Heat oil in a frying pan and sauté onion and garlic in it; add oregano and cook until onion is softened, then add beef, breaking it up with a fork. When beef is cooked, add salt, a dash of pepper, the spinach and ricotta cheese; mix well. Fill crepes with approximately 2 or 3 tablespoons of beef/spinach filling. Push down lightly in center to allow for easy rolling. Fold sides of crepe toward center. Lightly roll crepe and place in a lightly greased 9x13 inch pan (seam side down).

Melt butter in a saucepan and stir in flour to make a roux. Add milk slowly and heat through. As the sauce begins to thicken, stir in the cheese to melt; add a dash of nutmeg and hot pepper liquid. Pour sauce over stuffed manicotti and cover tightly with foil. Bake in a preheated 350⁰F oven for about 25 minutes.

Yields: 1 cup dressing

2 ounces crumbled blue cheese

1/2 cup mayonnaise

1/2 cup sour cream

Place ingredients in a food processor or blender and process or blend until smooth. Chill.

Serves: 12

2-1/2 cups grated fresh coconut

1 cup whipping cream, scalded

Crust:

2/3 cup all purpose flour

5 tablespoons plus 1 teaspoon well-chilled butter, cut into 1/2 inch pieces

4 teaspoons sugar

Coconut Filling:

20 ounces cream cheese, room temperature

1-1/2 cups sugar

4 eggs, room temperature

2 egg yolks, room temperature

2-1/2 tablespoons coconut liqueur

1 teaspoon fresh lemon juice

1/2 teaspoon vanilla

1/2 teaspoon almond extract

Topping:

1 cup sour cream

1/4 cup cream of coconut (available at liquor stores)

1/2 teaspoon coconut liqueur

Coconut flakes, lightly toasted

Bon Appetit, February 1985: "Cream of coconut, fresh coconut and coconut liqueur combine for a rich and utterly delectable dessert."

Puree coconut with hot cream in blender until finely shredded, about 4 minutes. Cool while preparing crust.

For crust: Preheat oven to 325⁰F. Butter bottom of 10-inch springform pan. Blend flour, butter and sugar until mixture begins to gather together. Press evenly into bottom of prepared pan. Bake until golden brown, about 25 minutes. Set on rack while preparing filling. Retain oven at 325⁰F.

For filling: Using electric mixer on low speed, beat cream cheese with sugar until blended. Mix in cooled coconut mixture. Blend in eggs and yolks one at a time. Mix in 2-1/2 tablespoons liqueur, lemon juice, vanilla and almond extract. Pour into prepared crust. Return to oven and bake until sides of cake are dry and center no longer moves when shaken, about 1 hour. Let cake cool on rack until depression forms in center, about 35 minutes. Preheat oven to 325⁰F. Mix sour cream, cream of coconut and remaining 1/2 teaspoon coconut liqueur. Spread atop cake. Bake 10 minutes to set topping. Cool completely on rack. Refrigerate until cake is well-chilled, about 4 hours. Cover tightly and refrigerate 1 day to mellow flavors. (Can be prepared 3 days ahead.) Spread coconut flakes in 1-inch band around rim.

Serves: 8

8 chicken breast halves, boneless

1/4 cup unsalted butter

Salt, pepper

Water

2 tablespoons orange liqueur

2 large oranges, 1 peeled and cut into sections

1/3 cup light brown sugar

2 tablespoons red wine vinegar

1/2 teaspoon dry mustard

1 teaspoon lemon juice

1-1/2 to 2 cups rice

3 to 4 cups liquid (chicken broth, orange juice, water)

1 tablespoon flour or cornstarch

Parsley for garnish

San Francisco Chronicle, December 16, 1987

Melt butter in a large skillet and brown chicken breasts. Season to taste and place in a baking dish, skin side up. Heat oven to 325⁰F. Add 1 cup of water and 1 tablespoon orange liqueur to the skillet. bring to a boil, scraping browned bits from pan, and pour over chicken. Cut the peel, orange part only (zest) from 1 orange. Cut the zest into julienne strips. Place in a small saucepan with the brown sugar, 1/2 cup of water, 1/2 cup of the juice squeezed from the orange, the vinegar, the other tablespoon of liqueur and the mustard. Bring to a boil, lower heat and simmer until zest is tender and translucent. Taste and add lemon juice if too sweet. Pour over chicken. Cover chicken and bake 30 minutes. Uncover and bake 30 minutes. Taste sauce, adjusting seasoning to taste. Thicken sauce by stirring in the flour or cornstarch mixed with 2 tablespoons cold water. Bake a little longer to cook the thickener. While chicken is cooking, bring 3 cups of liquid (chicken broth, any remaining orange juice and water as needed) to a boil. Stir in 1-1/2 cups of rice, cover, lower heat and simmer 25 minutes, until rice is cooked. Fluff rice, arrange on heated serving dish and place chicken on top of rice, garnished with orange sections from second orange and sprigs of parsley. Pass sauce in a gravy boat.

Serves: 2 to 4

2-1/2 pounds chicken wings, trimmed, separated

1/4 cup butter

3 to 5 tablespoons red hot sauce

2 tablespoon vinegar

Oil for deep frying

Celery sticks

Blue cheese dressing (see recipe)

Fry Method: Heat oil to 370⁰F in a large, heavy pan. Deep fry wings in it, a few at a time, until nicely browned and crisp, about 10 to 15 minutes. Remove to paper towels to drain. Melt butter slowly in a non-corrosive saucepan. Add the hot sauce (start with 3 tablespoons) and 2 tablespoons of red wine vinegar. Add wings to pan. Over low heat, toss to coat evenly and until wings are hot. Transfer to a platter. Serve with icy cold celery sticks and blue cheese dressing on the side.

Bake Method: Brush both sides of wings with a little vegetable oil and place on broiling rack. Broil 15 to 20 minutes, turning, until nicely crisped. Meanwhile, melt the butter with 3 tablespoons of hot sauce and 2 tablespoons of red wine vinegar in a large saucepan. Add wings and toss in the sauce. Transfer to a platter and serve with celery and dressing on the side.

Both methods suggest using 3 tablespoons of hot sauce. However, up to 5 (or more) tablespoons can be used, depending on preference.

Serves: 2

2 small heads Romaine lettuce

1 tablespoons salt

4-6 garlic cloves

1/3 cup olive oil

3 tablespoons red wine vinegar

6-8 anchovies

1 lemon

1 egg

2 dashes Worcestershire sauce (about 1/8 tsp.)

6 tablespoons freshly ground Parmesan cheese

1 cup croutons

Fill a small pan with water and heat to boiling. Soak lettuce in cold water with 1 tablespoons salt, then break lettuce into bite-size pieces and put in large salad bowl. Put garlic cloves through garlic press, then drop them into the olive oil and let sit. Put the red wine vinegar and anchovies into a blender and blend at moderate speed. Drizzle the blended mix over the lettuce. Do the same with the garlic and olive oil mixture. Cut lemon into quarters and squeeze the juice over the lettuce. Take the egg with a slotted spoon, put into boiling water and hold there for 1 minute, no longer (this is to rid the egg of any bacteria). Break egg into salad and mix well. Add 2 dashes of Worcestershire, grated Parmesan cheese and croutons. Add dash of salt and freshly ground pepper to taste. mix thoroughly and serve immediately on chilled plates.

Serves: 3

1/2 package (8 ounces) medium shells

1/2 cup chopped boiled ham

2 tablespoons butter (or margarine)

1/2 cup heavy cream

1 package (10 ounces) frozen green peas

1/4 teaspoon marjoram leaves

1/8 teaspoon nutmeg

1/8 teaspoon pepper

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

Cook shells as directed on package; drain. Meanwhile, cook and stir ham in hot butter for 2 minutes in large skillet. Add cream, peas and seasonings. Cover and simmer 5 minutes. Stir in cheeses. Add hot pasta to sauce. Toss to coat.

Serves: 4

1/3 cup peanut oil

1/4 cup honey

1 tablespoon grated orange peel

2 teaspoons powdered ginger

Dash salt

1 chicken (3-1/2 pounds), cut up

Fresh orange slices

San Francisco Chronicle, December 16, 1987

Combine oil, honey, peel, ginger and salt. Arrange chicken in baking dish and brush with the honey mixture. Roast in 350⁰F oven for 1 to 1-1/2 hours, until done, basting occasionally with the honey mixture. Serve on rice, garnished with orange slices.

Serves: 4

3/4 cup olive oil

1/4 cup red wine vinegar

3 tablespoons coarse-grained mustard

4 large cloves garlic, minced

2-1/2 tablespoons Worcestershire sauce

4 boneless, skinless chicken breasts

4 anchovy fillets in oil, drained (optional)

2 tablespoons capers, rinsed and drained (optional)

1 large head Romaine lettuce, separated and washed

2-3 Roma tomatoes, cut into wedges (optional)

2 ounces shredded Parmesan cheese

In a blender, combine first oil, vinegar, mustard, garlic and Worcestershire sauce. Remove 3/4 cup of the mixture and use to marinate the chicken in refrigerator for at least 1/2 hour. Discard used marinade. Grill chicken breasts on a hot grill or bake in 375⁰F oven for 30 minutes.

Add anchovies to remaining mixture in blender and blend well. Pour mixture into salad bowl and stir in capers. Chop lettuce into 1-inch pieces and add to salad bowl. Add tomatoes and cheese and toss to coat all ingredients. Divide salad among 4 plates and top each with a grilled or baked chicken breast, sliced. Serve immediately.

Serves: 2

Approximately 228 calories, 16 grams protein, 8 grams fat and 30 grams carbohydrates per serving.

2 teaspoons salad oil

4 ounces ground chicken or turkey thigh meat *

1 to 2 teaspoons chili powder

1/2 teaspoon paprika

1/4 teaspoon garlic powder

Dash cayenne pepper

1/4 cup chopped onion or 2 tablespoons instant onion

1 16-ounce can whole peeled tomatoes, chopped or 1 8-ounce can tomato sauce and 1/2 cup water

1 8-ounce can kidney beans, drained (may be omitted)

1/8 teaspoon oregano flakes, crumbled

Salt to taste

(* NOTE: If you are unable to grind chicken meat sometimes butcher will offer this service or buy ground turkey meat, place boneless meat in freezer until firm, then chop finely.)

Heat oil in saucepan; add chicken, chili power, paprika, garlic power and pepper. Sauté, stirring occasionally, until chicken is browned. Add onion, tomatoes, beans, oregano and salt. Cover and simmer 20 to 30 minutes, or until desired consistency. Adjust seasonings. For variety, top chili with shredded cheese, sliced ripe olives, chopped green onion, shredded lettuce, sour cream and tortilla chips.

Serves: 4 to 6

1 3- to 4-pound chicken, cut into pieces

2 tablespoons cooking oil

2 cups sliced onions

1/4 pound fresh mushrooms, sliced

1 cup chicken bouillon or broth

1/2 teaspoon salt

1/8 teaspoon pepper

3 tablespoons cornstarch

1 cup milk

In 5-quart dutch oven or saucepot heat oil over medium high heat. Add chicken, brown well on all sides. Remove chicken. Pour off excess fat. Add onions and mushrooms. Stirring frequently, cook 5 minutes or until just tender. Add bouillon, salt and pepper. Return chicken to saucepot. Bring to boil, reduce heat and simmer 20 to 30 minutes or until tender. Remove chicken; keep warm. In small bowl stir together cornstarch and milk until smooth. Stirring constantly, bring to boil and boil 1 minute. Return chicken to sauce. Serve with rice, noodles, or with dumplings.

Serves: Approximately 16

1/3 cup olive oil

16 cloves garlic, finely chopped

4 pounds beef chuck, cut into small cubes

1/2 cup good grade chili powder, or to taste

2 tablespoons ground cumin

4 teaspoons oregano

4 cups (approximately) beef broth

1/3 cup masa harina or fine cornmeal

Heat oil in a Dutch oven or heavy kettle. Sauté garlic and meat in batches until well-browned. Return all to pan. Sprinkle with chili powder; add cumin, oregano and broth. Bring to a boil; cover and simmer very slowly 6 hours or longer. Add more broth as necessary. Mix the masa harina with a little cold water and stir into chili. Cook, stirring, until thickened.

1 can Dennison’s (or other brand) chili (without beans)

1 8-ounce package cream cheese

Mix together. Add Tabasco if needed.

Serves: 12

Crust:

2/3 cup all purpose flour

1 tablespoon sugar

5 tablespoons well-chilled butter, cut into small pieces

Filling:

3 8-ounce packages cream cheese, room temperature

1-1/2 cups sugar

4 eggs, room temperature

2 egg yolks, room temperature

2 cups flaked coconut

1 cup whipping cream

1 teaspoon fresh lemon juice

1/2 teaspoon vanilla

1/2 teaspoon almond extract

Toasted coconut (optional)

Bon Appetit, March 1986: "As a cheesecake aficionado, I am always on the lookout for new versions. I found a coconut cream one at The Heritage House in Little River, California, that was terrific. I look forward to adding the recipe to my collection." (Mary Borgsmiller, Red Bluff, California)

For crust: Combine flour and sugar in large bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Gather into ball. Wrap in plastic. Refrigerate 15 minutes. Preheat oven to 325⁰F. Press dough into bottom of 10-inch springform pan. Bake until golden brown, 15 to 20 minutes. Cool slightly. Reduce temperature to 300⁰F.

For filling: Using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs and yolks 1 at a time. Mix in flaked coconut, whipping cream, fresh lemon juice, vanilla and almond extract. Pour filling into crust. Bake until edges of filling are firm, about 70 minutes. Let cheesecake cool completely. Remove springform. Cover cheesecake with plastic wrap. Refrigerate 4 hours. Just before serving, sprinkle with toasted coconut.

Serves: 2

Cream of coconut

Light or dark rum

Fruit:

1/2 ripe banana; or

6 whole fresh or frozen strawberries; or

2 ounces unsweetened pineapple juice

Ice

Blend or shake and 1 ounce creak of coconut with 1-1/2 ounces light or dark rum, 1/2 cup ice cubes, and fruit of choice (see ingredients). Garnish with fruit before serving.

Yields: 8 biscuits

1 cup all-purpose flour

2 teaspoons baking powder

1/2 tablespoon sugar

1/4 teaspoon salt

1-1/2 tablespoons butter

1-1/2 tablespoons solid vegetable shortening

1/3 cup milk

Vegetable oil for frying

Image Magazine, Sunday San Francisco Chronicle, September 6, 1987

In a bowl, sift the flour with the baking powder, sugar and salt. Cut in the butter and shortening until the mixture resembles coarse meal. Stir the milk into the mixture with a fork, using just enough milk to make a soft dough.

Turn the dough onto a well-floured board and knead gently for half a minute. Either divide the dough into 8 portions, roll into balls and flatten to 1/2 inch thickness, or roll out to 1/2 inch thickness and cut into biscuits with a 2-inch or 2-1/2 inch biscuit cutter.

Heat 1 inch of oil in a large, heavy skillet. Drop the biscuits into the hot oil and fry for 4-5 minutes, turning once halfway through the cooking time. Do not crowd biscuits in the pan. Drain on paper towels and serve hot.

Yields: stuffing for 15-lb. turkey

1 cup butter or margarine

2 cups chopped celery

1 cup chopped onion

8 cups cubed day-old white bread

6 cups crumbled stale cornbread or muffins

2 cups fresh halved cranberries, rinsed and drained

1 tablespoon salt

1 tablespoon crumbled poultry seasoning

1/2 lb. smoked ham, finely chopped or coarsely ground

2 cups turkey giblet stock or chicken broth

Heat butter; add celery and onion and sauté until golden. Combine remaining ingredients in a large bowl. Add sautéed vegetables and pan drippings and toss lightly. Do not stuff turkey until just before it is ready to roast (if dressing stands inside turkey, it will spoil.) Pack stuffing lightly into turkey; sew or skewer opening and roast as usual.

Serves: 4

1 tart apple, chopped

1 large onion, chopped

1 clove garlic, chopped

6 tablespoons butter

1 large green pepper, chopped

3 ribs celery, chopped

1 tablespoon flour

2 tablespoons curry powder

2 tablespoons lime juice

1-1/2 cups chicken broth

1 teaspoon ginger

2 cups diced cooked turkey

1/2 cup heavy cream

Sauté apple, onion and garlic in butter until tender. Add green pepper and celery. Cook 1 minute longer. Sprinkle with flour and curry powder and stir while cooking 2 minutes. Add juice, broth and ginger and bring sauce to boil, stirring until it thickens. Cover and simmer 10 minutes. Add turkey and heat 5 minutes. Serve in cream and reheat. Serve with traditional side dishes.

Serves: 4 to 6

6 red-skinned boiling potatoes (about 2 pounds), unpeeled and cut into quarters

2 tablespoons olive oil

2 cloves of garlic, peeled and finely minced

1/2 cup sour cream

1/2 cup warm milk

1 tablespoon cider vinegar (or more to taste)

Salt and freshly ground black pepper, to taste

Parade Magazine, San Francisco Examiner, September 28, 1997

Place the quartered potatoes in a saucepan and add enough cold water to cover. Bring to a boil, reduce heat to a simmer and cook for 25 minutes or until the potatoes are tender. Drain well.

Meanwhile, place the olive oil in a skillet. Add the garlic and cook, stirring occasionally, over low heat for 2 minutes or until the garlic is pale golden. Place the garlic in a mixing bowl and add the drained potato quarters.

Mash the potatoes and garlic together with a fork or potato masher. Add the sour cream. Slowly pour in the warm milk and continue to mash. Add the vinegar and season with salt and pepper to taste. Serve immediately.

Serves: 12 glasses

12 eggs, separated into yolks and whites

12 tablespoons sugar

Pinch or two of salt

3 cups half-and-half

1/8 to 1/4 cup rum, brandy or whiskey (may be omitted)

In a blender, combine egg yolks, sugar, salt and cream. Blend on low speed until well-blended (approximately 3 minutes). Transfer to large mixing bowl. In a separate bowl, using a wire whisk, beat the egg whites until they hold soft peaks. Sprinkle in 2 tablespoons of sugar and gradually beat until you have a rather stiff meringue mixture, with glossy upright peaks. Fold egg white mixture into egg yolk/cream mixture. Serve in tall glasses. This eggnog is best when served immediately after mixing. Recipe may be made in large mixtures, or by the glass.

Yields: 12-18 muffins

1 tablespoon yeast

1 cup lukewarm water

1/2 cup scalded milk

1 tablespoon sugar

2 teaspoons salt

4 cups flour

1/4 cup soft butter

White cornmeal

Dissolve yeast in water. Add milk cooled to lukewarm, sugar, salt and 2 cups of flour. Beat well and let rise in mixing bowl until double in bulk, about 1-1/2 hours. Beat in butter and remaining flour to make stiff dough. Knead on floured board 8-10 minutes and place in buttered bowl. Let rise in warm place until doubled, about 1 hour.

Punch down and roll out 1/2 inch thick on board sprinkled with cornmeal. Cut with 3-inch cutter. Sprinkle tops with cornmeal. Place on sheet, cover and let rise another 30-40 minutes or until double in size. bake on lightly buttered griddle at 325⁰F for 25 minutes, turning several times. Cool on rack.

Serves: 4

2-1/2 to 3 pound chicken

1 cup milk

1 cup heavy cream

Vegetable oil for frying

2-1/2 teaspoons salt

1-1/2 teaspoons pepper

1-1/4 cups plus 2 tablespoons all purpose flour

1/2 teaspoon paprika

1 egg

1/2 cup chicken broth

Image Magazine, Sunday San Francisco Chronicle, September 6, 1987

Rinse the chicken and cut into 10 pieces; drumsticks, thighs and wings, and each breast cut into 2 pieces. Mix the milk and cream together in a bowl and soak the chicken pieces in the mixtures for at least 2 hours at room temperature. Heat 1 inch of oil in a Dutch oven or a deep heavy skillet with a lid to 375 degrees.

Remove the chicken pieces from the milk mixture and pat dry. Save the milk mixture. Mix the salt and pepper together and sprinkle half the mixture evenly over the chicken. Mix the remaining salt-pepper mixture with 1-1/4 cups flour and the paprika. Beat the egg with 1/2 cup of the milk-cream mixture.

Dredge the chicken in the flour, shake off the excess and dip each piece in the egg mixture, coating thoroughly. Dredge again in the flour and shake off the excess. Place the chicken pieces, skin side down, in the hot oil, cover the pan and fry, allowing 12-13 minutes for dark meat pieces, 8 minutes for white meat, turning once halfway through the cooking time. The juices should run clear when the meat is pierced, and the chicken should be a dark butterscotch color. Drain the chicken on paper towels and keep it warm in a barely warm oven.

To make cream gravy, pour off all but 1 tablespoon of the oil from the pan. Add the 2 tablespoons flour, stir to mix thoroughly and to loosen any bits in the pan and brown lightly. Stir in the remaining milk and cream mixture and the chicken broth and bring to a simmer, stirring. Simmer 3-5 minutes, correct the seasoning and serve hot with the chicken and Cowboy Biscuits (see recipe).

Serves: 4

3-1/2 pounds frying chicken parts

3 tablespoons butter

Salt, pepper

1 clove garlic, crushed

1 cup dried figs, halved

1 apple, cored, sliced in rings

1/2 cup dried apricots

1 cup water

1 cup dry white wine

1/4 cup honey

2 teaspoons hot dry mustard

1/2 teaspoon rosemary

Hot, cooked rice

Chopped parsley

Wipe chicken pieces dry with paper toweling. Melt butter in a 9 x 12 inch baking pan. Roll chicken pieces in butter to coat. Sprinkle with salt and pepper; rub with crushed garlic. Bake in a 350⁰F oven for 45 minutes. Meanwhile, combine figs, apple rings, apricots, water, wine, honey, mustard and rosemary in a small saucepan. Bring to a boil, reduce heat and simmer 30 minutes, or until fruit is soft. Remove chicken from oven; spoon fruit mixture over all. Baste chicken with pan juices. Return to oven, turn heat to 400⁰F, and bake for 15 minutes. Serve over hot, cooked rice, sprinkle with parsley.

Serves: 8

1-1/3 cups graham cracker or chocolate wafer cookie crumbs

6 tablespoons butter, melted

1/4 cup sugar

1 cup whipping cream

8 ounces sweet baking chocolate, in pieces

2 packages (8 ounces each) cream cheese, softened

2/3 cup sugar

4 eggs

1 teaspoon vanilla extract

Image Magazine, Sunday San Francisco Chronicle, July 17, 1988

Preheat the oven to 325⁰F. Combine graham cracker crumbs, butter and 1/4 cup sugar; mix well. Press into bottom and part way up the sides of a 9-inch springform pan. Bake 10 minutes.

Meanwhile, heat whipping cream and chocolate over low heat until chocolate melts, stirring frequently; cool. Beat cream cheese and 2/3 cup sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in chocolate mixture. Pour into baked crust.

Bake 65-70 minutes, or until outer 2 inches of cake is firm and center still moves slightly. Cool completely on wire rack. Refrigerate several hours or overnight. To serve, place on serving plate. Run knife around outer edges. Carefully remove sides of pan.

Serves: 2

8 ounces, narrow green spinach noodles, (or noodles from 1 complete green noodles recipe), cooked al dente and drained

6 to 8 ounces Swiss cheese, finely grated

1 egg, lightly beaten

1 cup light cream

2 tablespoons freshly grated Parmesan cheese

1 tablespoon butter

Preheat oven to 375⁰F. In a small baking dish (about 6-cup size), layer cooked noodles with grated Swiss cheese. Combine egg with cream and pour over noodles and cheese. Top with Parmesan and dot with butter. Bake until bubbly hot, about 25 minutes.

5 cups flour (One cup of flour = approximately 1 serving)

1/3 pound pork sausage

1 bag fresh spinach

1 egg (2, if needed)

Pinch salt

Cook spinach until tender. Put small amounts of spinach in paper toweling and squeeze out water. (Water may also be sieved out.) Spinach must be totally dry (no water). Put flour in large mixing bowl. Work small amounts of the pork sausage into flour until mixed. Continue until the entire amount of pork sausage is blended with flour. Work small amounts of cooled (squeezed) spinach into flour/pork mixture until the entire amount of spinach is blended with flour/pork mixture. Mix in one egg and knead dough. Continue working until smooth. If dough is dry and not pliable, mix in one more egg and continue kneading dough. Run flat plate under hot tap water and cover mixing bowl with plate. Let stand 10 minutes. Work again until smooth. If there are crumbs in the bowl that are not pulling together with dough mixture, wet slightly hands and work mixture together. Dough must be smooth and hard before cutting.

Machine Cutting: If using a pasta-cutting machine with built-in roller, take approximately 1/4 cup of dough and flatten slightly with hand. Put dough through machine roller, largest setting first. Roll dough again, on second to last setting. Place on table, and flour lightly. Using roller, roll again from middle to both opposite sides. Cut into large strips. Use machine "noodle" setting to cut into pasta noodles. Gently break apart noodles (machine will not entirely cut through uncooked pork and spinach). Place on flat surface and let air dry before cooking.

Hand cutting: Take approximately 1/4 cup of dough and flatten slightly with hand. Roll out by hand, to approximately 1/4 inch in width. Flour lightly and roll again from middle to both opposite sides. Using sharp knife, cut into large strips, then into noodle size strips. Place on flat surface and let air dry before cooking. (Noodles may also be put on cookie sheet, covered with a paper towel and placed in refrigerator or freezer to dry.) Bring salted water to boil. Add noodles. Bring to second boil and cook approximately 20 minutes. Top with tomato sauce and Parmesan cheese (if desired).

Yields: About 1-2/3 cups

2 large ripe avocados

2 to 3 tablespoons lemon or lime juice

Salt

1 to 2 tablespoons chopped fresh coriander (cilantro) or about 1/2 teaspoon ground coriander (optional)

2 to 4 canned green chiles (rinsed, seeded, and chopped) and/or cayenne, liquid hot pepper seasoning, or minced hot green chills (jalapeno, serrano or others) to taste.

Tortilla chips

Cut avocados in half, remove pits and scoop out pulp with a spoon or peel. Mash pulp coarsely with a fork while blending in lemon or lime juice. Add salt to taste and coriander, if desired. Add chopped chiles, cayenne, or hot pepper seasoning for a touch of heat. Serve with tortilla chips to dip.

Variations: Add 1 clove garlic (minced or pressed) or 2 to 3 tablespoons minced onion or use both garlic and onion. Add 1 large tomato, chopped (peeled and seeded, if desired). Blend mayonnaise into mixture for a smoother consistency. Mix in 1 pimento, chopped. Garnish with tomato wedges and fresh coriander (cilantro) or parsley sprigs, or sprinkle pomegranate seeds over top.

Serves: 4 to 6

Olive oil

1 clove garlic, diced

1 large onion

1 large canned whole tomatoes

2 cans tomato paste

Oregano

Basil

Parsley

2 tablespoons sugar (optional)

1/2 cup Madeira wine (optional)

Cook garlic in 1/4 cup olive oil in a large saucepan. Add onion and cook until golden brown and tender. Put canned whole tomatoes in blender; blend on high speed for 12 seconds. Put in saucepan with garlic and onion. Add tomato paste and 3 cans of cold water for per each can of tomato paste. Add basil to sauce, then add oregano and parsley to taste, maybe tablespoon. If desired, add sugar after minutes to cut down on bitterness. Bring to full boil. Lower heat to a simmer. Continue cooking, skimming foam from top occasionally. LAST STEP: Add olive oil (3 tablespoons).

1/2 cup mild honey

1/4 cup butter or margarine, melted

2 teaspoons grated lemon peel

2 tablespoons fresh lemon juice

1/2 to 1 teaspoon dill weed

"A flavorful honey, lemon and dill glaze will add a golden color and delicious new taste to your Roast Chicken Dinner."

Combine ingredients. Brush over chicken and assorted vegetables (if desired). Roast at 325⁰F until chicken is tender; baste occasionally while roasting.

2 8-ounce pkgs. cream cheese

8 ounces unsalted butter

1 4-ounce container frozen pesto

2 ounces pine nuts

Have butter and cream cheese at room temperature. Beat cheese and butter until light and fluffy. Starting and ending with the cream cheese mixture, alternate layers of cheese and pesto sprinkling pine nuts in between. This looks especially nice if it is molded into a tall thin container. Be creative. You can use flower vases, measuring cups, etc. If you do want to unmold your torta, line your mold with plastic wrap. You will probable need two sheets to completely cover the mold. Do not be concerned about how wrinkled it looks. Leave some "tails" from the plastic wrap so that you can lift the mold out after it has chilled (at least 4 hours). This will keep one to two days in the refrigerator if it is not unmolded. Serve with thinly slice French bread or crackers.

Serves: 12 (3-inch square per serving)

1 pound ground beef

6 ounces ground lean pork

6 ounces ground sausage

3/4 cup chopped onion

1 clove garlic, minced

1 can (1 pound) tomatoes

1 can (15 ounces) tomato sauce

2 tablespoons parsley flakes

2 tablespoons sugar

1 teaspoon salt

1 teaspoon basil leaves

3 cups (two 12-ounce cartons) creamed cottage cheese (or ricotta)

1/2 cup grated Parmesan

1 tablespoon parsley

1-1/2 teaspoons salt

1 teaspoon oregano leaves

1 package (8 ounces) lasagna noodles, cooked and well-drained

3/4 pound mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

Cook and stir ground beef, ground pork, ground sausage, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat. Add tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley flakes, the sugar, 1 teaspoon salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce. Heat oven to 350⁰F. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1-1/2 teaspoons salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer. In ungreased baking pan (13x9x2 inches), layer 1/4 each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. (If desired, lasagna can be covered and refrigerated several hours at this point.) Bake uncovered 45 minutes. (Allow an additional 10 to 15 minutes if lasagna has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.

Serves: 2 to 6

2 medium eggplants

1/2 cup olive oil

2 stalks celery, diced

2 tablespoons capers (optional)

1 teaspoon sugar

2 teaspoons salt

1-1/2 pounds tomatoes, diced

1/2 cup black olives, sliced

1 tablespoon vinegar

1/2 teaspoon freshly ground black pepper

Peel and dice the eggplant and sprinkle with 1 teaspoon salt. Let stand 10 minutes and pat dry with paper towel. Heat half of the oil in a skillet and brown the eggplant over medium high heat. In a saucepan, heat remaining oil, mix in tomatoes and celery. Cook over low heat for 15 minutes. Add the olives, capers, vinegar, sugar, salt and pepper; cook 15 minutes. Add browned eggplant and cook 15 minutes longer. Taste for seasoning; chill. Garnish with additional capers, if desired.

Serves: 1

4 tablespoons butter

4 tablespoons vegetable oil

2 onions, sliced and separated into rings

1 garlic clove, minced

1-1/2 pounds calf’s or beef liver, thinly sliced

1/2 cup all-purpose flour

Salt and pepper to taste

Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a heavy skillet and sauté the onion rings and garlic until golden. Remove them from the pan and keep warm. Wipe out the skillet.

Add another tablespoon each of the butter and oil to the skillet and heat over high heat. Dredge the liver slices lightly in flour and sauté in the hot butter and oil for 1-2 minutes per side, turning once. (Slices 1/4 inch thick will take just 1 minute per side; 1/2 inch thick, closer to 2 minutes per side.) The liver should be pink inside. Remove the liver from the pan when done and keep warm while cooking remaining slices, adding more butter and oil as necessary.

Arrange the liver on a hot platter, sprinkle with salt and pepper, top with the onions and garlic and serve immediately.

Yields: 24 Manicotti

Crepe:

6 eggs

1-1/2 cups water

1-3/4 cups flour

Pinch salt

Cheese Filling:

Ricotta

1/2 cup grated Parmesan

1 tablespoon parsley

1-1/2 teaspoons salt

1 teaspoon oregano leaves

1 egg

Meat filling:

1 pound pork sausage roll, browned.

Crepe preparation: Grease small frying pan with Crisco (or butter flavor Crisco). Fill with approximately 1/4 cup (or slightly less) of batter. Turn pan immediately to coat. Cook until crepe surface seems dry (15-20 seconds). Do not brown. Place fork under edge of crepe and turn over. Leave several seconds longer. Place on smooth surface to cool.

In baking pan, place several tablespoons of tomato sauce and coat bottom of baking dish. Fill crepes with approximately one tablespoon of meat filling and one tablespoon of cheese filling (meat filling can be omitted if cheese only manicotti are desired). Push down lightly in center to allow for easy rolling. Fold sides of crepe toward center. Lightly roll crepe and place in pan (seam side down). Top with tomato sauce and mozzarella (Monterey Jack can also be used). Bake at 350⁰F till bubbly (approximately 30 minutes).

6 cloves of garlic (can be increased or decreased to preference)

1/4 cup olive oil

1 large yellow onion

6 large red potatoes

1/4 cup milk

Salt & pepper

2-3 tablespoons butter (optional)

Preheat over to 300⁰F. Slice the ends from each garlic clove. (Note: If preferred, garlic cloves can be completely peeled.) Place in baking dish, and sprinkle with approximately 4 tablespoons of olive oil. Cover with aluminum foil. Bake garlic cloves until soft, approximately 60-75 minutes. While garlic is baking, boil potatoes. (Note: for a traditional "mashed potato" taste, peel potatoes before boiling. However, potatoes can be boiled and mashed with skins included, for a "heartier" potato taste.)

While potatoes are boiling, peel and slice onion. Sauté in remaining olive oil. (Note: cooking time depends on type of flavor you wish to attain from the onion. For a "smoky" effect, cook onion over medium-high heat until soft and slightly singed. For a mellower onion flavor, "caramelize" onion by cooking over medium heat in olive oil combined with one tablespoon of butter, until onion is soft, slightly glazed, and golden brown). Potatoes are cooked when soft after pierced with a fork to the center. Let potatoes sit in hot water until just before garlic has finished baking. Drain potatoes, add 1-2 tablespoons butter and the milk, and mash potatoes (with or without skins).

In a separate dish, squeeze each baked garlic clove from its skin. Combine with the sautéed onion and beat with hand mixer until smooth. Add onion-garlic mixture to mashed potatoes mixture. Mix well, and add salt and pepper to taste.

Serves: 4 to 6

Chicken parts (breasts and/or legs) (approx. 2-1/2 pounds)

Water

1 medium onion, chopped

Pinch of salt (to taste)

2 stalks celery, chopped

2 to 3 carrots

1 cup tubettini (or small macaroni)

Wash chicken parts. Put in Dutch oven or large sauce pot. Add water to cover chicken. Bring to a boil. Continue skimming fat off surface. Add onion and salt. After approximately half an hour, add pieces of celery and carrots. When chicken is tender (approximately another 30 minutes), remove from pan. Cool. Remove meat from bone in good size pieces. Return chicken meat to soup. Cook tubettini or small macaroni according to package directions. Add to soup. May be topped with Parmesan cheese if desired.

Serves: 6 to 8

1 12-pound ham

1 quart ginger ale

1-1/2 cups brown sugar

Preheat oven to 350⁰F. Using a sharp knife, cut tic-tac-toe pattern on top of ham. Place ham in baking dish, and pour ginger ale over ham until there is approximately an inch deep of ginger ale at bottom of pan. Bake at 350⁰F for 2 hours. Meanwhile, mix the brown sugar with only enough ginger ale to make a paste (not too thick). After ham has cooked for 2 hours, use pastry brush to cover top of ham with paste. Cook for another 20 minutes, basting every 5 minutes.

Serves: 4 to 6

Graham crackers

One box of chocolate pudding (instant or regular)

One box of vanilla pudding (instant or regular)

Whip cream

Place one layer of graham crackers in bottom of baking dish. Top with layer of chocolate pudding. Place another layer of graham crackers on top of chocolate pudding, and top with layer of vanilla pudding. Continue layering with rest of pudding. Leave in refrigerator until cold (overnight is best). Top with whipped cream and crumbled graham crackers crumbs.

Yields: One loaf

1 cup butter

1 cup grated Parmesan cheese

1/2 cup mayonnaise

5 cloves fresh garlic, minced or pressed

3 tablespoons chopped fresh parsley

1/2 teaspoon oregano

1 large loaf French bread, cut lengthwise

(The Dallas Morning News, February 3, 1983)

Combine all ingredients except bread in bowl. Mix well and spread on each half of bread. Wrap in foil and bake at 375⁰F. for 20 minutes. Unwrap and brown slightly under the broiler.

Serves: 1

2 ounces Midori

1 ounce rum

6 ounces Pina Colada mix

Mix in blender.

Serves: 1

1 ounce Midori

2 ounces club soda

Pour Midori into tall glass filled with ice. Add soda and stir. Garnish.

Serves: 1

1 ounce Midori

1-1/2 ounces tequila

1 ounce sweet/sour mix

Blend and pour into salted glass.

Serves: 1

2 ounces Midori

1 ounce vodka

4 ounces juice orange, pineapple, or grapefruit

In tall glass with ice, add Midori and vodka. Fill with juice and stir.

Serves: 1

1/2 cup Midori

1 3-ounce package lime gelatin

1-1/4 cups boiling water

1/2 cup heavy cream, whipped

Dissolve gelatin in boiling water. Add Midori. Chill until partially thickened. Fold in whipped cream. Layer pudding and sliced strawberries in 4 parfait glasses. Child until firm. Top with whipped cream and fresh strawberry.

Serves: 6

1/2 pound ground beef

3/4 cup water

1 32-ounce jar of marinara sauce

1 teaspoon salt

1/2 package (8 ounces) lasagna

1 cup ricotta (or small curd cottage cheese)

12 ounces mozzarella or Monterey Jack cheese, sliced or grated

1/4 cup grated Parmesan cheese

Brown ground beef, drain. Add water, marinara sauce and salt; bring to boil. In 2-quart (11x17 inch) baking dish layer hot sauce, uncooked lasagna, ricotta and mozzarella cheeses; repeat layers, ending with sauce. Cover tightly with foil and bake at 375⁰F for 1 hour. Let stand 10 minutes before cutting. Garnish with Parmesan cheese. Microwave Directions: Cover tightly with plastic wrap, microwave on high heat (100% power) for 8 minutes, then about 30 minutes on medium low (60% power on most microwaves), turning dish 1/4 turn every 10 minutes. (To prepare in advance, bake before refrigeration or freezing, then reheat).

Serves: 4

1 chicken (2-1/2 pounds), cut up

Salt

4 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 tablespoon soy sauce

8 drops Tabasco sauce

1-1/4 cups orange juice

1/2 cup raisins

1/2 cup slivered almonds

1 orange, sectioned, or 1 small can mandarin oranges

San Francisco Chronicle, December 16, 1987

Sprinkle chicken with salt. Melt butter in a large skillet and brown the chicken in it. Remove pieces and set aside. Add flour and seasonings to drippings in pan, stirring until smooth and bubbling. Add orange juice and cook, stirring constantly, until mixture thickens and comes to a boil. Add chicken and raisins, cover and simmer over low heat for 30 to 40 minutes, until chicken is tender. Add almonds and orange sections during last 5 minutes of cooking. Serve with rice.

Serves: 6 to 8

1 lb. sweet or hot Italian sausage

2 cups creamy cottage cheese

2 eggs

2-1/2 cups warm mashed potatoes, seasoned

1/2 cup sour cream

1/2 teaspoon dried oregano

Salt and pepper to taste

1 9-inch tart or pie shell, pre-baked in a 450⁰F oven for 7 minutes

2 tablespoons melted butter

2 cups grated cheddar cheese

Cherry tomatoes, halved

Preheat oven to 350⁰F. Remove sausage from its casing, crumble and cook in a heavy pan until no pink remains. Drain on paper towels.

Whirl cottage cheese and eggs in a blender or food processor. Pour into a large bowl and beat in the potatoes, sour cream, oregano and salt and pepper to taste.

Put cooked sausage in bottom of baked shell. Spoon in potato mixture. Brush top with melted butter and sprinkle with grated cheese. Bake for 50-60 minutes. Just before serving, ring edge of pie with halved cherry tomatoes, cut sides down.

Serves: 2 to 6

2 lbs. ground meat (1 lb. ground beef plus ground lamb, ground veal and/or ground pork to equal additional 1 lb.)

Green peppers (2-3, seeds removed; diced)

Mushrooms (canned, 4.5 ounce, with juice saved)

Onions (2 medium)

Tomato sauce

Whole tomatoes (canned, 28 ounce)

Parmesan cheese (1/4 to 1/2 cup of mozzarella can be added, if desired.)

Butter

Elbow macaroni

Spices:

Salt/pepper

Oregano

Garlic powder

Dill

Parsley

Basil

Tarragon

Cajun spice

Brown ground meat until the outside of meat is brown and no pink is showing, but meat is not entirely cooked. (While meat is cooking, boil water for macaroni. Begin boiling macaroni per package directions as soon as water is ready.) Place paper towels on plate, and put meat on towels to drain, saving juice in pan from meat. Sauté all vegetables in meat juice, including juice from canned mushrooms. Sauté over low heat until meat and mushroom juice is absorbed. After vegetables have cooked slightly but juice is not entirely absorbed (5 minutes), add any or all spices from spice list.

Mix ground meat, vegetables and macaroni in large bowl or pot. Add whole tomatoes (and juice) and break tomatoes with fork. Place this combination in a buttered casserole. Top with tomato sauce, cheese, and 3-4 pats of butter. Cook in 400⁰F oven until bubbly.

Serves: 4 to 6

1/4 cup olive oil

2 medium onions (or 1 large), sliced thin

2 medium green peppers, sliced thin

1-2 large cloves garlic, crushed

1 medium eggplant, peeled and cut into 3/4 inch cubes

2 medium zucchini (or 3 small), cross-cut into 1/4 inch slices

5 medium tomatoes, chopped

1/4 cup parsley

2 teaspoons salt

Pepper to taste

1 3-ounce bottle pimento-stuffed olives, sliced

1/2 cup sliced black olives

Suggested Spices:

Cumin (1/2 teaspoon)

Ground Red Pepper (1/4 teaspoon)

Oregano (1 tablespoon)

Cajun Spice (1 teaspoon)

Chopped Chives (1 teaspoon)

Heat olive oil in heavy saucepan. Sauté onions, green peppers, and garlic until onions are slightly cooked. Add all other ingredients (except spices). Cover. Turn heat to medium high until mixture has slightly cooked down and is rapidly bubbling. Turn down heat to slow simmer. Replace cover and simmer 25 to 30 minutes until vegetables are crisp but tender. Add parsley. Add additional spices (if desired) and cook 5 to 10 minutes longer, until mixture reaches thickness you like, stirring occasionally. Add green and black olives. Add the juice from the green olives. Serve hot or chill and serve as a relish. Can be served over angel hair pasta, spaghetti or fettuccini.

1-1/2 pounds ground sirloin

1/4 cup butter

3 tablespoons flour

3 tablespoons tarragon vinegar

1/4-1/2 cup white (Zinfandel) wine (1 187-ml. bottle)

14-1/2 ounce can vegetable broth

Salt & pepper (to taste)

1 teaspoon garlic salt

1 tablespoon parsley

1 teaspoon oregano

1 teaspoon Mrs. Dash Italian (or other spice combination)

1-2 cups sour cream

Extra wide egg noodles

Brown ground sirloin in butter. When browned, add flour and cook slightly. Heat broth to boiling point and pour over meat mixture. Add vinegar, wine, salt & pepper, garlic salt, parsley, oregano and Mrs. Dash. Simmer for approximately 20-25 minutes, stirring frequently, until mixture gets to desired consistency. Meanwhile, boil egg noodles.

Just before serving, add half of the sour cream to meat mixture and heat. Serve over noodles, using rest of sour cream as garnish.

3/4 pound spaghetti

1/4 cup extra-virgin olive oil

3 (or more) cloves garlic, chopped

Green peppers (2-3, seeds removed; sliced into medium strips)

Salt and freshly ground pepper to taste

Grated Parmesan

Into a large pot of salted boiling water, add the spaghetti and cook until al dente, 8-10 minutes. At the same time, in a medium skillet over medium heat, warm the olive oil. Add the garlic and sauté for 1-2 minutes. Add the green peppers and continue to cook, until the peppers are slightly brown. Drain the pasta and return to pot. Add the contents of the skillet and toss well. (Note: several more tablespoons of olive oil can be added at this point, if preferred.) Continue to toss over low heat for approximately 1 minute. Transfer to serving dish. Season with salt, pepper and Parmesan cheese. Serve immediately.

Serves: 2 to 4

5 medium size potatoes

3 tablespoons butter

1-1/2 tablespoons flour

3/4 teaspoon salt

1/2 teaspoon pepper

2-1/2 cups milk

1-1/2 tablespoon chopped onions (more if desired)

Preheat oven to 350⁰F. Cut potatoes in moderately thin slices. Set aside in pot of water. Make white sauce by melting butter in small pan over low heat, ensuring that butter does not brown. Add flour, salt and pepper. After cooking mixture for a few minutes, add milk. Continue to cook over low heat until mixture becomes slightly thick. Put half of the potatoes and some chopped onions into a greased casserole. Cover with half of the sauce. Add remaining potatoes and the remainder of the onions and sauce. Cover casserole and cook for one hour. Uncover and cook under broiler until brown. Variation: Scalloped Potatoes with Pork Chops Place two uncooked pork chops on top of scalloped potatoes before cooking.

Serves: 4 to 6 portions

3 pounds chicken thighs and drumsticks

2 cups milk

1/3 cup Italian style or plain bread crumbs

1/3 cup grated Parmesan cheese

1/4 cup sesame seed

1 egg, beaten

3 tablespoons olive oil

Separate chicken thighs from drumsticks. Place in bowl with milk. Refrigerate 1 hour. Combine next 3 ingredients. Dip chicken in egg; coat with bread crumbs. Place skin side up on oiled pan. Drizzle with oil. Bake at 350⁰F for 50 minutes.

Serves: 4 to 6

12 jumbo shells, cooked, drained

1-1/2 cups ricotta cheese (cottage cheese can be substituted for ricotta cheese if desired)

1/3 cup (1.5 ounces) grated Romano cheese

2 tablespoons seasoned dry bread crumbs

1 garlic clove, minced

1 teaspoon parsley flakes

1 15-1/2 ounce jar tomato sauce (or 15 ounces homemade)

1 cup (4 ounces) shredded mozzarella

Combine ricotta cheese, 1/4 cup Romano cheese, bread crumbs, garlic and parsley flakes; mix well. Spread 1 cup sauce onto 10x6 inch baking dish. Fill each shell with approximately 2 tablespoons cheese mixture; place shells on top of sauce. Spoon remaining sauce over shells. Sprinkle with mozzarella cheese and remaining Romano cheese. Cover. Bake 350⁰F 30 to 35 minutes or until thoroughly heated.

1 lb. ground beef

1 package (1.25 ounces) taco seasoning mix

1 cup water

1 can (15 ounces) refried beans

2 cups shredded lettuce

1/4 cup chopped onion

1 tablespoon chopped green chiles

1 cup (4 ounces) shredded cheddar cheese

Tortilla chips (can used flavored chips, if desired)

Chopped tomato

Sliced ripe olives

Sour cream

Taco sauce

Brown ground beef in a skillet, drain off excess fat. Add taco mix, and water. Simmer uncovered until mixture is thickened (15 minutes). Lightly grease bottom of an 11 x 7 inch baking dish. Spread refried beans evenly on the bottom, sprinkle with shredded lettuce, onion, and chiles. Top with ground beef mixture. If desired, cover and refrigerate until ready to finish. Bake, uncovered at 400⁰F for 15 minutes, sprinkle with shredded cheese and bake an additional 5 minutes or until cheese in melted and mixture is heated through. Remove from oven and garnish with tortilla chips. Serve with chopped tomato, sliced olives, sour cream and taco sauce in separate serving dishes.

Serves: 8 to 12

One 6-ounce can frozen limeade or lemonade

Fruit of choice (if desired):

25 large fresh or frozen strawberries

3 ripe bananas

Sugar

Light rum

Ice

Blend one 6-ounce can of thawed frozen limeade or lemonade (undiluted), 6 ounces light rum and 3 cups cracked ice for 30 seconds (more rum may be used if desired). Pour into 2-1/2 to 3 quart pitcher, half-filled with ice cubes. If desired, blend and garnish with fruit.

Serves: 6 to 8

24 ladyfingers

1/2 cup run or Italian liqueur (Amaretto, etc.)

1-1/2 cups strong coffee

5 large eggs, separated

1-1/4 cups powdered sugar

3/4 pound Mascarpone cheese softened (Alternative to Mascarpone: Blend the equivalent weight of Ricotta in a blender or food processor until very smooth. Add a little whipping cream to make it lighter)

4 ounces bittersweet chocolate, grated or shaved

Harvey Steiman, San Francisco Examiner, May 10, 1992

Arrange enough ladyfingers to cover the bottom of a 2-quart serving dish. (Any sort of sponge cake cut to fit the 2-quart container may substitute for the ladyfingers.) Sprinkle the rum and coffee over the ladyfingers. In a large bowl, beat the egg yolks with the powdered sugar until the mixture is smooth and thick. Blend in the Mascarpone cheese. In a separate bowl, whip the egg whites until they form soft peaks. Stir about a quarter of the Meringue into the cheese mixture, then fold in the rest of it. Pour half of this over the ladyfingers. Sprinkle with half of the chocolate. Repeat with the remaining cheese, chocolate and ladyfingers. Refrigerate the mixture for at least 2 hours. Serve it from the serving dish.

1 package flour tortilla

4 8-ounce packages cream cheese

1 small can of chopped olives

1 small can chopped green chiles

1 lb. cheddar cheese shredded

1 bunch green onions chopped

Mix all ingredients together (except flour tortilla) spread even (like peanut butter) on one flour tortilla mixture, roll up and refrigerate. Cut when ready to serve.

Serves: 6 (1-1/3 cups each)

4-1/2 cups (6 ounces) wide egg noodles, uncooked

1 can (12-1/2 ounces) tuna, drained and flaked

1 cup each sour cream and mayonnaise (may use reduced calorie versions of both)

1/2 cup grated Parmesan cheese

1/2 cup milk

1 teaspoon Dijon mustard

2 cups small fresh broccoli florets

1/3 cup red peppers, chopped

1/4 cup green onion slices

Heat oven to 350⁰F. Cook pasta according to package directions, drain. Meanwhile, in a large bowl, stir together sour cream and mayonnaise, Parmesan cheese, milk and mustard. Salt and pepper to taste. Add hot pasta, tuna, broccoli, peppers and green onion. Stir until evenly blended. Place tuna mixture in 2-quart baking dish. Cover; bake for 40-45 minutes or until hot and bubbly.

Onion

Celery

Carrots

Zucchini

Turkey

Chicken Broth

Bisquick

Sauté onion, celery, carrots & zucchini. Add sliced turkey and chicken broth. Make dumplings.

Fresh mushrooms, cut up

Turkey

Marsala

Parsley

Chicken Broth

Sage

Spices

Minute Rice

Sauté mushrooms in butter. Add cut-up turkey and Marsala. Add chicken broth. Flavor with one teaspoon of parsley, sage and other spices, if desired. Serve over rice.

Serves: 8

1-1/2 cups chopped onion (2 large onions)

2 large cloves garlic, finely minced

6 ounces mushrooms, coarsely chopped

3 tablespoons sherry

1 tablespoon butter (or margarine)

2 large stalks broccoli (stems and flowerets), chopped (4 cups)

1/2 pound spinach, washed well and chopped (about 2 cups, packed)

16 ounces (2 cups) lowfat cottage cheese

4 ounces part-skim mozzarella, shredded (about 1 cup)

3 tablespoons grated Parmesan

1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes

2 eggs

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt, if desired

3 cups tomato sauce (homemade or canned)

8 ounces lasagna noodles, cooked al dente and spread on foil or wax paper

In a large skillet, sauté the onion, garlic and mushrooms in sherry and butter until the vegetables are soft. Add the chopped broccoli and spinach. Stir to combine the ingredients, reduce the heat, cover the skillet and simmer the mixture for about 5 minutes or until the broccoli is tender-crisp. In a medium size bowl combine the cottage cheese, mozzarella, Parmesan, parsley, eggs, pepper and salt. In a baking dish (approximately 13x9x2 inches), spread 1/2 cup of tomato sauce on bottom. Layer the lasagna ingredients as follows: Arrange three strips of lasagna noodles on the bottom. Spread half of the cheese mixture on noodles, then half of the vegetable mixture and 1 cup of the tomato sauce. Repeat, starting from the noodles. End with a layer of noodles topped with the remaining 1/2 cup of tomato sauce. Sprinkle the top of the lasagna with addition Parmesan, if desired. Bake the lasagna at 375⁰F for 25 minutes. Let it stand for about 10 minutes before serving.

3 cups of sliced and diced zucchini

1 small onion chopped

1 cup Bisquick

4 eggs, beaten

1/2 cup oil

1/2 cup grated sharp cheese

1/2 teaspoon marjoram

1 teaspoon parsley flakes

1/2 teaspoon each - salt, pepper and garlic powder

Blend all together and pour into buttered pan 10x7x1 or a little bigger. Bake 30 minutes at 350⁰F. Can be served warm or cold, so it can be made ahead. Serves 6-8.