Baked Lemon Chicken

Ingredients :
1 pound skinless boneless chicken breast halves (4
halves)
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground red pepper (cayenne) -- if desired (1/4 to 1/2 teaspoon)
Chinese Lemon Sauce -- (recipe follows)
Chopped green onions and lemon slices

CHINESE LEMON SAUCE
1/3 cup fat-free reduced-sodium chicken broth
1/4 cup sugar
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 clove garlic -- finely chopped
OR
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water

Procedures:
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450F. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist. Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.
CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks. Recipe's Procedures!

Baked Pork Chops with Glazed Apples

Ingredients :
2 tablespoons margarine or butter
6 pork loin or rib chops -- about 1/2 inch thick
3 medium unpeeled cooking apples -- cored and cut into 1/2-inch rings
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Procedures:
Heat oven to 350F. Heat 1 tablespoon of the margarine in 12-inch skillet over medium heat until melted. Cook pork, turning once, until brown. Place pork chops in ungreased rectangular baking dish, 13 1/2 - 9 2 inches. Place apple rings on pork. Sprinkle with sugar and cinnamon. Dot with 1 tablespoon margarine. Cover and bake about 45 to 55 minutes or until pork is no longer pink in center. Recipe's Procedures!

Balsamic Pork with Mixed-Herb Brush

Ingredients :
2 (3/4-pound) pork tenderloins (about 1 1/2 pounds)
8 large sprigs rosemary
8 large sprigs thyme
1/2 cup balsamic vinegar
1/4 cup olive or vegetable oil

Procedures:
Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, about 1 1/2 inches thick. If end pieces are thin, coil into round fillets; secure with toothpicks. Place rosemary and thyme sprigs in nonmetal dish or heavy-duty resealable plastic bag. Stir in vinegar and oil. Add pork, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning pork 2 to 3 times, at least 1 hour but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove pork and herbs from marinade; reserve marinade. Place herbs directly on hot coals. Immediately cover and grill pork 4 to 5 inches from medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until slightly pink in center. Remove toothpicks. Recipe's Procedures!

Beef and Broccoli with Garlic Sauce

Ingredients :
1/2 pound beef boneless sirloin or round steak
1/4 teaspoon salt
Dash white pepper
1 pound broccoli -- cut into flowerets and 1 - 1/2-inch pieces (4 cups)
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon vegetable oil
1 tablespoon finely chopped garlic (6 cloves)
1 teaspoon finely chopped gingerroot
2 tablespoons brown bean paste
1 (8 ounce) can sliced bamboo shoots -- drained
2 cups hot cooked rice

Procedures:
Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and respray. Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste; stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice. Recipe's Procedures!

Beef in Creamy Mushroom Sauce

Ingredients :
2 tablespoons cornstarch
1 cup water
1 pound lean beef boneless sirloin steak -- about 1/2 inch thick
1 small onion -- chopped (about 1/4 cup)
1 clove garlic -- crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium red bell pepper -- cut into bite-size pieces
3 cups sliced mushrooms (about 8 ounces)
1/4 cup brandy
OR
1/4 cup water
1 teaspoon low-sodium beef bouillon granules
2 tablespoons nonfat sour cream
3 tablespoons chopped fresh chives
3 cups hot cooked mostaccioli

Procedures:
Stir cornstarch into water; set aside. Trim fat from beef steak. Cut beef into thin strips, about 1 1/2 - 1/2 inch. Spray 10-inch skillet with nonstick cooking spray; heat over medium-high heat. Cook onion, garlic, salt and pepper in skillet about 3 minutes, stirring frequently, until onion is tender. Stir in beef and bell pepper. Cook about 4 minutes, stirring frequently until beef is no longer pink. Stir in mushrooms. Add brandy to skillet; sprinkle bouillon granules over beef mixture. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream. Stir in cornstarch mixture. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Stir in chives. Serve over mostaccioli. Recipe's Procedures!

Beef-Barley Stew

Ingredients :
1 pound extra-lean ground beef
1/2 cup chopped onion (about 1 medium)
2 cups beef broth
2/3 cup uncooked barley
2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole tomatoes -- undrained
1 (8 ounce) can sliced water chestnuts -- undrained
1 (10 ounce) package frozen mixed vegetables

Procedures:
Heat oven to 350F. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done. Recipe's Procedures!

Beer-Marinated Rump Roast

Ingredients :
2 tablespoons vegetable oil
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- finely chopped
1/2 cup chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) can beer or nonalcoholic beer (1 can or
bottle)
3 1/2 pounds beef rolled rump roast (3 1/2 to 4 pounds)
2 cups hickory wood chips

Procedures:
Heat oil in 1-quart saucepan over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender; remove from heat. Stir in chili sauce, salt, pepper and beer. Place beef in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours. Cover wood chips with water; soak 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Allow about 1/2 cup wood chips to medium-low coals or rock. Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (160F on meat thermometer), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with aluminum foil and let stand 15 minutes before slicing. Recipe's Procedures!

Broiled Veal and Onions

Ingredients :
4 veal rib or loin chops -- about 3/4 inch thick
1 tablespoon Dijon mustard
1 teaspoon mustard seed
1/4 teaspoon salt
1/2 teaspoon pepper
2 large yellow onions (about 3 inches in diameter) -- cut into halves
4 teaspoons reduced-fat margarine -- softened
2 tablespoons packed brown sugar

Procedures:
Set oven control to broil. Brush both sides of veal chops lightly with mustard; sprinkle with mustard seed, salt and 1/4 teaspoon of the pepper. Place veal and onions, cut sides down, on rack in broiler pan. Broil with tops of veal about 3 inches from heat about 6 minutes or until veal is brown; turn veal and onions. Spread 1 teaspoon margarine over each onion half; sprinkle with brown sugar and remaining 1/4 teaspoon pepper. Broil about 6 minutes longer or until veal is brown and onions are tender. Recipe's Procedures!

Cajun Beef and Rice

Ingredients :
1/2 pound ground beef
1 medium stalk celery -- chopped (1/2 cup)
1 medium onion -- chopped (1/2 cup)
2 teaspoons Cajun or Creole seasoning
2 cups uncooked instant rice
1 cup water
8 medium fresh okra -- sliced
OR
1 cup frozen (thawed) cut okra
2 medium tomatoes -- chopped (1 1/2 cups)
1 small green bell pepper -- chopped (1/2 cup)
2 (11 1/2 ounce) cans lightly tangy eight-vegetable juice

Procedures:
Heat 12-inch nonstick skillet over medium-high heat. Cook beef, celery, onion and Cajun seasoning in skillet about 4 minutes, stirring frequently, until beef is brown and vegetables are tender. Stir in remaining ingredients. Reduce heat to medium-low. Cover and cook about 5 minutes or until rice is tender. Recipe's Procedures!

Chicken and Asparagus Roulades

Ingredients :
4 small skinless boneless chicken breast halves -- (about 2 pounds)
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried dill weed
1 (10 ounce) package frozen asparagus spears -- thawed and drained
1/2 medium red bell pepper -- cut into (1/4-inch strips)
Mock Hollandaise Sauce -- (recipe follows)
Fresh dill weed sprigs -- if desired

MOCK HOLLANDAISE SAUCE
2 tablespoons reduced-fat margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
2/3 cup skim milk
1 egg yolk
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice

Procedures:
Heat oven to 375F. Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix salt, onion powder and dill weed; sprinkle over chicken. Place 1/4 of asparagus spears and pepper strips crosswise on large end of each chicken breast half. Roll tightly and secure with wooden picks. Place chicken, seam sides down, in square pan, 2 inches, sprayed with nonstick cooking spray. Cover and bake until chicken is done, about 30 minutes. Prepare Mock Hollandaise Sauce; serve with chicken. Garnish with fresh dill weed sprigs.
MOCK HOLLANDAISE SAUCE:
Heat margarine in 1-quart nonstick saucepan over low heat until melted. Stir in flour and salt. Cook over low heat until mixture is smooth and bubbly, stirring constantly; remove from heat. Mix milk and egg yolk until smooth; stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in lemon peel and lemon juice. Recipe's Procedures!

Chicken and Tortellini Salad

Ingredients :
1 (8 ounce) package cheese-filled tortellini
1 1/2 cups cut-up cooked chicken or turkey (about 8
ounces)
1/3 cup dry white wine
OR
1/3 cup chicken broth
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1 tablespoon chopped fresh tarragon
OR
1 teaspoon dried tarragon leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups bite-size pieces of salad greens (spinach,
leaf lettuce, romaine)
1 small red or green bell pepper -- cut into 1/2-inch pieces

Procedures:
Cook tortellini as directed on package; drain. Rinse with cold water; drain. Mix tortellini and chicken in large bowl. Shake wine, oil, lemon juice, tarragon, sugar, salt and pepper in tightly covered container. Stir into tortellini mixture. Cover and refrigerate at least 2 hours. Toss tortellini mixture with salad greens and bell pepper just before serving. Recipe's Procedures!

Chicken Breasts Dijon

Ingredients :
3 pounds skinless boneless chicken breast halves
(about 6 small)
1/4 cup Dijon mustard
1 teaspoon vegetable oil
2 tablespoons dry white wine
Freshly ground pepper
2 tablespoons mustard seed
Chopped parsley -- if desired

Procedures:
Heat oven to 400F. Remove excess fat from chicken. Place chicken, meaty sides up, in rectangular pan, 2 inches, sprayed with nonstick cooking spray. Mix mustard, oil and wine; brush over chicken. Sprinkle with pepper and mustard seed. Bake uncovered until chicken is done, about 30 minutes. Sprinkle with chopped parsley. Recipe's Procedures!

Chicken Breasts with Sun-Dried Tomato Sauce

Ingredients :
1/4 cup coarsely chopped sun-dried tomatoes (not
oil-packed)
1/2 cup chicken broth
4 skinless boneless chicken breast halves
(about 1 pound)
1/2 cup sliced mushrooms (1 1/2 ounces)
2 tablespoons chopped green onions (2 medium)
2 cloves garlic -- finely chopped
2 tablespoons dry red wine
OR
2 tablespoons apple juice
1 teaspoon vegetable oil
1/2 cup skim milk
2 teaspoons cornstarch
2 teaspoons chopped fresh basil
OR
1/2 teaspoon dried basil leaves
3 cups hot cooked fettuccine

Procedures:
Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook mushrooms, green onions and garlic in wine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet. Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture, heat through. Serve over chicken and fettuccine. Recipe's Procedures!

Chicken Gazpacho Salad

Ingredients :
1 (14 ounce) package uncooked fusilli pasta
2 cups cubed cooked chicken
1 cup chopped cucumber (about 1 small)
1 cup chopped yellow or red bell pepper (about 1
medium)
1 cup chopped tomato (about 1 large)
3/4 cup spicy eight-vegetable juice
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
1 clove garlic -- finely chopped

Procedures:
Cook pasta as directed on package; drain. Mix pasta and remaining ingredients. Serve immediately. Recipe's Procedures!

Chicken Ratatouille

Ingredients :
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon plus 1/8 teaspoon pepper
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2
pounds)
1 tablespoon vegetable oil
1/4 cup water
3 cloves garlic -- finely chopped
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil leaves
4 cups eggplant (about 1 pound) -- (1-inch pieces)
2 cups sliced zucchini (about 2 small)
1 medium green bell pepper -- cut into 1-inch pieces
1/2 cup chopped onion (about 1 medium)
3 medium tomatoes -- cut into wedges

Procedures:
Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or 4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or until brown on all sides; add water. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Mix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to skillet; sprinkle with half of the garlic mixture. Add zucchini, bell pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2 tablespoons water if necessary. Cover and simmer 10 to 15 minutes, stirring occasionally, until juices of thickest pieces of chicken run clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until tomatoes are hot. Recipe's Procedures!

Chicken with Bell Peppers

Ingredients :
2 tablespoons vegetable oil
2 medium bell peppers -- cut into 1/4-inch strips
1 small onion -- chopped (1/4 cup)
1 clove garlic -- finely chopped
1 pound skinless boneless chicken breasts -- cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon pepper
1/2 lemon
4 cups hot cooked couscous
OR
4 cups hot cooked rice

Procedures:
Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers, onion and garlic in oil about 5 minutes, stirring occasionally, until peppers are almost tender. Stir in chicken, salt and pepper. Cook about 8 minutes, stirring occasionally, until chicken is no longer pink in center. Squeeze juice from lemon over chicken mixture. Serve with couscous. Recipe's Procedures!

Chicken with Fennel

Ingredients :
6 bone-in chicken breast halves (about 3 pounds)
1/4 cup margarine or butter (1/2 stick) -- softened
1 1/2 tablespoons chopped fresh basil
OR
1 1/2 teaspoons dried basil leaves
1 tablespoon chopped fresh parsley
OR
1 teaspoon dried parsley flakes
1/2 teaspoon fennel seed
1/8 teaspoon pepper

Procedures:
Heat oven to 375F. Place chicken, skin sides up, on rack in shallow roasting pan. Mix remaining ingredients. Gently loosen skin from chicken with fingers. Spread margarine mixture between breast meat and skin. Cover breast with skin. Bake uncovered 50 to 60 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Recipe's Procedures!

Chicken with Garden Vegetables

Ingredients:
1/4 cup wheat germ
1 teaspoon chopped fresh basil
OR
1/4 teaspoon dried basil leaves
4 skinless boneless chicken breast halves (about 1 pound)
1/4 cup hot water
1/2 teaspoon chicken bouillon granules
1/4 cup water
1 tablespoon lemon juice
1 clove garlic -- crushed
1 cup cut-up broccoli
2 medium carrots -- cut into julienne strips
1 medium red bell pepper -- cut into julienne strips
1 small onion -- sliced and separated into rings
1 teaspoon chopped fresh basil
OR
1/4 teaspoon dried basil leaves -- if desired
Salt and pepper to taste -- if desired
2 cups hot cooked wild and brown rice mix

Procedures:
Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast half at a time and shake until evenly coated. Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet over medium heat. Cook chicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4 cup hot water and the bouillon granules; pour into skillet. Cover and cook 5 to 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Remove any chicken coating from skillet. Heat 1/4 cup water to boiling in skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds. Stir in remaining ingredients except rice. Cover and cook over medium heat about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables over rice. Serve with chicken. Recipe's Procedures!

Chicken with Orange Glaze

Ingredients:
3 pounds broiler-fryer chicken (3 to 3 1/2 pounds)
1/2 cup honey
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg

Procedures:
Heat oven to 375F. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 hour 15 minutes. Mix remaining ingredients; reserve half of the orange mixture. Brush some of remaining orange mixture on chicken. Roast uncovered about 15 minutes longer, brushing once or twice with remaining orange mixture, until thermometer reads 180F and juice of chicken is no longer pink when center of thigh is cut. Serve chicken with reserved orange juice mixture. Recipe's Procedures!

Chicken with Peppers and Artichokes

Ingredients:
1 (6 ounce) jar marinated artichoke hearts
1/3 cup white wine or white wine vinegar
4 skinless boneless chicken breast halves (1 pound)
2 medium bell peppers -- each cut lengthwise into fourths
4 medium green onions -- sliced (1/2 cup)
1/4 teaspoon pepper

Procedures:
Drain marinade from artichoke hearts; reserve marinade. Mix marinade and wine in shallow nonmetal dish or heavy-duty resealable plastic bag. Add chicken and peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken and peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add peppers to grill. Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Strain marinade. Mix marinade, artichoke hearts, green onions and pepper. Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers. Recipe's Procedures!

Chicken-Apple Pate

Ingredients:
1 pound chicken livers
1/2 pound skinless boneless chicken breasts
1 small onion -- cut in half
1/4 cup half-and-half
1/4 cup bourbon
OR
1/4 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs
1 cup shredded peeled apple (1 medium)
Red onion or apple slices -- if desired
Bread slices or crackers -- if desired

Procedures:

Heat oven to 350F. Grease loaf pan, 8 1/2 - 4 1/2 - 2 1/2 inches, or 4-cup ovenproof glass mold or porcelain terrine. Place chicken livers, chicken breasts and onion in food processor. Cover and process until coarsely ground. Add remaining ingredients except shredded apple. Cover and process until well blended. Stir in apple. Pour chicken mixture into mold. Cover tightly and bake 60 to 70 minutes or until meat thermometer inserted in center reads 180F. Let stand uncovered 1 hour at room temperature. Cover and refrigerate 2 hours to set. Unmold onto serving platter. Garnish with red onion or apple slices. Serve with bread slices. Recipe's Procedures!

Chicken-Artichoke Toss

Ingredients:
3 cups uncooked radiatore (nugget) pasta (9 ounces)
1 (6 ounce) jar marinated artichoke hearts -- undrained
1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices
3 cups sliced mushrooms (8 ounces)
1 (7 ounce) jar roasted red peppers -- sliced
3/4 cup chicken broth
1/2 cup dry white wine (or nonalcoholic)
OR
1/2 cup apple juice
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

Procedures:
Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3 minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers. Shake broth, wine, cornstarch, salt and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with parsley. Recipe's Procedures!

Chicken-Basil Noodles

Ingredients:
2 teaspoons olive or vegetable oil
1 medium onion -- finely chopped (1/2 cup)
1 clove garlic -- finely chopped
3 medium tomatoes -- seeded and chopped (2 1/4 cups)
2 cups cubed cooked chicken or turkey breast
1/4 cup chopped fresh basil
1/2 teaspoon salt
2 cups uncooked cholesterol-free noodles (4 ounces)

Procedures:
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in remaining ingredients except noodles; reduce heat to medium. Cover and cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Meanwhile, cook and drain noodles as directed on package. Serve chicken mixture over noodles. Recipe's Procedures!

Chicken-Rice Casserole

Ingredients:
1/4 cup reduced-fat margarine
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups skim milk
1 cup chicken broth
2 cups cut-up cooked chicken or turkey (about 10 ounces)
1 1/2 cups cooked white rice
OR
1 1/2 cups cooked wild rice
1/3 cup chopped green bell pepper
1/4 cup slivered almonds
2 tablespoons chopped pimiento
1 (4 ounce) can mushroom stems and pieces -- drained
Parsley -- if desired

Procedures:
Heat oven to 350F. Heat margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or square baking dish. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley. Recipe's Procedures!

Chicken-Stuffed Mushrooms

Ingredients:
1/4 cup chopped onion (about 1 small)
2 tablespoons chopped fresh cilantro
3 tablespoons cholesterol-free egg product
OR
3 tablespoons egg white
1 tablespoon Dijon mustard
1 1/2 teaspoons finely chopped gingerroot
2 teaspoons reduced-sodium soy sauce
1 clove garlic -- finely chopped
1/2 pound ground chicken
12 large mushrooms -- stems removed

Procedures:
Heat oven to 450F. Spray cookie sheet with nonstick cooking spray. Mix all ingredients except mushrooms. Fill mushroom caps with chicken mixture. Place mushrooms, filled sides up, on cookie sheet. Bake 7 to 10 minutes or until tops are light brown and chicken mixture is done. Serve hot. Recipe's Procedures!

Chicken-Vegetable Kabobs

Ingredients:
1/3 cup olive or vegetable oil
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil leaves
1 1/2 teaspoons snipped fresh dill
OR
1/2 teaspoon dried dill weed
2 cloves garlic -- finely chopped
1 pound skinless boneless chicken breast halves -- cut into strips
Assorted bite-size pieces fresh vegetables
(carrots,* zucchini, yellow squash, peeled
red pearl onions, small red potatoes,*
ears of corn cut into 1 1/2 inch chunks*)

Procedures:
Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add chicken; stir to coat with marinade. Cover dish or seal bag and refrigerate 1 to 2 hours. Remove chicken from marinade; reserve marinade. Heat coals or gas grill. Thread chicken and vegetables alternately on each of six 15-inch metal skewers, leaving space between each. Cover and grill kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center. Recipe's Procedures!

Salmon Quesadillas

Ingredients:
2 garlic cloves, minced
1 teaspoon vegetable oil
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter or margarine, softened
4 flour tortillas (8 inches)
2 cups (8 ounces) shredded mozzarella cheese
Guacamole or Salsa

Procedures:
In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges; serve with guacamole or salsa. Yield: 4 servings. Recipe's Procedures!

Crispy Chicken

Ingredients:
1-1/2 cups crisp rice cereal, coarsely crushed
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 cup butter or margarine, melted
4 boneless skinless chicken breast halves (about 1 pound)

Procedures:
In a shallow bowl, combine cereal, flour and seasonings. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased 11-in x 7-in x 2-in baking pan. Drizzle with remaining butter. Bake, uncovered, at 400 degrees for 20-25 minutes or until. Recipe's Procedures!

Orange Topped Chops

Ingredients:
6 pork chops (1/2 inch thick)
1 tablespoon vegetable oil
1 can (11 ounces) mandarin oranges, drained
1/2 teaspoon ground cloves
Pepper to taste

Procedures:
In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and cook over medium-high heat for 10 minutes or until meat juices run clear. Yield: 6 servings. Recipe's Procedures!

Rocky Road Frosting

Ingredients:
1/2 c butter
1/4 c cocoa
1/3 c buttermilk
4 c powered sugar
1/2 c miniature marshmallows

Procedures:
Cobine butter, Cocoa and buttermilk in a small pan and bring to boil. Pour over powdered sugar and marshmallows. Beat until smooth. Sread on Cake. Recipe's Procedures!

Almond Bark

Ingredients:
1 c Whole unblancehed almonds
3 pk (6oz)semisweet choco chips OR
1 lb White candy coating
2 tb Solid vegetable shortening

Procedures:
Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan. Place chocolate chips or candy coating in the top of a double boiler. Add shrotening, stir over barely simmering water just until mixture begins to melt. remove from heat; stir until completely metled. stir in toasted almonds. Turn mixture into pan and spread to distribute nuts evenly; tto spread more smoothly, drop pan onto counter several times from a height of about 8 inches. refrigerate candy just until firm. Break into pieces before serving. to store, cover airtight and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds. Recipe's Procedures!

Zucchetti Gratin

Ingredients:
1 kg zucchetti
200gr onions diced
3 garlic gloves cut in slices
200gr tomatoes diced
30 gr butter
salt, pepper
50 gr brad crumbs
100 gr grated mozarella cheese
5 dl tomato sauce.

Procedures
Saute onions in butter, ad zucchetti on high heat, ad garlic salt & pepper. pour in buttered baking pan ad raw tomatoe dices on top, ad breadcrumbs pour tomatosauce over it, cheese on top and bake in 375F preheated oven for 5 min. until cheese is melted. Recipe's Procedures!

Ceviche De Corvina

You will need: 1 pound of corvina (deboned & MUST BE FRESH) 2 cups of lemon juice 1onion finly diced 1/4 cup of cellery finly diced 1 tsp aji chombo (hot chili pepper, add only if you like it hot) salt & pepper 1 tbsp vinegar.

Procedures: 1.Clean, debone corvina well & cut in 1/4" (1cm) dices. 2.Put in glass container and add all ingredients. 3.Keep in refrigerater for 12 hours stir once in a while. Recipe's Procedures!

Carpaccio

You will need:
Small fillet of beef ( tenderloin - clean )
olive oil
black crushed peppercorns
parmesamo cheese
mustard
salt
paprika
pepper.

Procedures:
Paste mustard, salt, pepper & paprika on tenderloin, marinate in olive oil overnight, rap with alu or plastic rap, freeze. Cut tenderloin in very fin slices, place on dish sparkle with crushed black pepper, some olive oil ( and lime juice optional ) on top. Add sliced parmesano decorate with tomato slice and parsley. Recipe's Procedures!

Cheesecream On Toast

You will need:
4 toasted bread slices
1 piece of box cheese per person
white wine
paprika
pepper
minced fresh herbs.

Procedures:
Melt cheese with wine, flavor rest of ingredients, stir, simmer until right consintency is reached. pour cream over toast. serve. Recipe's Procedures!

Quiche Lorraine

You will need:
1- 30cm pastry shell
1/4 lt cream
2-3 eggs
bacon
1 onion
gruyere cheese (or mozarella) salt
pepper.

Procedures:
Brown slightly sliced bacon and sliced onion in a little butter, let it cool down and place in pastry shell, add ground cheese, beat vigorosly eggs, cream, salt and pepper, pour in shell. Backe at 375? F for aprox. 35 min or until brown. Recipe's Procedures!

Smoked Mero Pâté

You will need:
3 whole smoked mero ( or trout ) ( about 1 1/4 pounds )
1 8-ounce package whipped cream
cheese
1/4 cup low-fat mayonnaise dressing
3 tablespoons lemon juice
1/8 teaspoon ground black pepper
1 tablespoon minced chives or green onion chives for garnish
assorted crackers and cucumber slices.

Procedures:
1. Cut head and tail from each mero; remove skin and bones and discard. In food processor with knife blade attached, blend mero, cream cheese, mayonnaise dressing, lemon juice, and black pepper until smooth.
2. Spoon mero mixture into medium bowl; stir in minced chives. Cover and refrigerate if not serving right away. Allow refrigerated Pâté to stand at room temperature 15 minutes to soften before serving. Garnish with chives. Serve with crackers and cucumber slices. Recipe's Procedures!

Vol-o-vent with Mushrooms In Cream Sauce

You will need:
4 large (or 8 small) Vol-o-vents kept warm in oven
100 gr onions minced
600gr mushrooms sliced
2 tbsp butter
1 tbsp flour
1 cup white wine
1 cup cream, parsley, 1/2 tsp. salt & pepper.

Procedures:
Saut onions in butter until limp, add mushrooms & blend in flour,salt & pepper, saut for a few min., add wine heat up & stir, add cream heat up again and fill vol-o-vents with mushrooms top with a bit minced parsley and serve. Recipe's Procedures!

Baked Bluefish

You will need:
2 1/2 pounds bluefish fillet(s)
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed.

Procedures:
Preheat oven to 500 degrees F (260 degrees C).
Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes. Recipe's Procedures!

Adobo Pasta

You will need:

• 1/4 kilo DEL MONTE Spaghetti, cooked
• 8 cloves garlic, crushed and fried
• 1 small onion, sliced
• 400 grams pork pigue or kasim, cut into chunks
• 1 pc. laurel leaf
• 6 Tbsp. olive oil

MARINADE

• 1/4 cup soy sauce
• 1/4 cup DEL MONTE Red Cane Vinegar
• 1/4 tsp. pepper
• 8 cloves garlic, crushed

Procedures:
1 MARINATE pork for 30 minutes. Drain (reserve marinade). SAUT garlic from marinade, the onion and prok. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in it?s own oil for 3 minutes. Flake meat.
2 COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic. Recipe's Procedures!

Pineapple flamb

You will need:
8 slices pineapple
4 tbsp butter
4 tbsp sugar
3/4 cup pineapple juice
1 tsp coffee (ground)
1/2 cup ron
1/2 cup almonds grated and roasted.

Procedures:
Heat butter in pan, sauté pineapple both sides slightly, add juice, sugar & coffee let simmer for a minute, add ron and flambe. place on dish & sprinkle with almonds. Recipe's Procedures!

Orange Cake

You will need:
100gr butter (1 stick)
juice of 2 oranges and grated peel ( not white part that is bitter)
100gr grated almonds
250 gr flour
9 gr backing powder
2 eggwhite beaten until foamy
1/2 tsp. salt.

Procedures:
Mix all ingredients slowly, eggs last, fill mass in buttered baking form, bake in 375F preheated oven for 45 min. Recipe's Procedures!

Banana Flamb

You will need:
4 tbsp. butter
1/4 tsp. cinnamon
4 bananas
cut in half lengthwise
1 cup brown sugar
4 tbsp brandy
vanilla ice cream & chocolate topping
1/4 cup rum

Procedures:
Melt butter in pan, add sugar, cinnamon and brandy, stir to mix until sugar is melted, add bananas saute until soft. Add rum, allow to heat, ingnite (flambe) until rum is burned out. Place 2 halfs per dish and spoon sauce over bananas, add 2 scoups of ice cream per dish, top with chocolate sauce. Recipe's Procedures!

Apple Tart

You will need:
2 green apples
3 tablespoons sugar
2 large eggs
1 quart of whipping cream
1 teaspoon vanilla
1 pie shell.

Procedures:
Preheat Oven to 350F, peel, core and thinly slice apples, fill shell with slices,beat eggs with cream, sugar & vanilla until foamy, pour over apples and bake for 40 min. or until brown. Recipe's Procedures!

Kiwi Fruit Gelato

You will need:
1 cup water
1/2 cup sugar
1/2 cup corn syrup
light
4 kiwifruit; pared
5 tb lemon juice
1/4 ts lemon peel; grated

Procedures:
Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop. Recipe's Procedures!

Mango Pudding

You will need:
4 cups sliced mangos
1 1/2 cups sugar
1/2 tsp cinnamon
1/4 tsp allspice
1 cup cup flour
1 tsp baking soda
2/4 cup milk
1/8 tsp salt
1/2 cup melted butter
1 pt vanilla ice cream.

Procedures:
Preheat oven to 350F, ad magos with 1/2 of the sugar, the cinnamon and allspice in a glass baking dish, stir remaining sugar with milk, flour, soda, salt and butter and pour over mangos, bake for 35 min. serve with ice cream. Recipe's Procedures!

Chocolate Mousse

You will need:
400gr chocolate(zartbitter, dark) melted
4 dl cream
5 egg yolks
30 gr sugar
5 egg whites
1 shot cognac.

Procedures:
Melt chocolate add 1 dl cream and mix, add 5 egg yolks and 15 gr sugar beat until foamy, beat 5 egg whites with 15 gr sugar until firm foam ad to mix, finaly ad 3 dl whipped cream and cognac, mix slowly put all in a cold form and refigerate for 1 hour. Recipe's Procedures!

Puszta - Gulyás ( Goulash )

You will need:
2 tbsp oil
3 minced onions
1 tbsp paprika
800 gr beef cut in 1" cubes
1 tbsp salt
1 garlic th. pressed
1 tsp cumin
2 cups red wine
2 green peppers
2 tomato
water.

Procedures:
sauté onions in oil, add peppers and meat. season with salt, garlic and cumin, add wine and let simmer for 1 hour, add water if necesary, meat should stay covered with liquid. 15 min befor serving add diced tomatoes. Recipe's Procedures!

Chow Min

You will need:
300 gr fine egg noodles, cooked al dente
0.5dl sunflower oil
400gr roasted pork cut in fine slices
200 gr cabbage sliced
200gr soja springs
100gr small onions cut in quarters
1 dl water
sojas auce
1/4 tsp cornstark.

Procedures:
heat noodles with a little oil, in wok or large pan heat the rest of the oil, add meat first, ad vegetables fry shortly, stir always. open a little space in middle of the wok, pour in water with sojasauce and cornstark, stir, mix all serve over noodles. Recipe's Procedures!

Emince Zurichoise

You will need:
700gr veal
100gr mushrooms
1 tbsp oil
2 tbsp flour
1 finly minced onion
salt
paprika
chervil & pepper 1/2 tsp each
2 cups white wine
1 cup cream
1 tbsp minced parsley.

Procedures:
Flour meat, saute in oil & flavor. Add wine to meat and let simmer on low heat. Separatly saute onions and sliced mushrooms then add to meat and mix. Add cream and heat up, add parsley last and serve Recipe's Procedures!

Mexican Beef

You will need:
400gr beef cut in stripes
200gr zucchetti diced
100 gr onions cut in 1/4 rings
100 gr green peppers diced
200 gr tomato diced
1 dl red wine
0.5 dl chilisauce
galic
salt pepper
1 dl sun flour oil
100gr grated mozarella
1 small can chili beans.

Procedures:
Brown meat slightly on high heat. take meat out of pan and put in butterd baking pan, stirfry zucchetti, onions and peppers each separatly and add to baking pan add raw tomato dices and bake covered for 15 min in 350F Oven. Recipe's Procedures!

Ossobuco

You will need:
4 osso buco ( veal knuckle )
salt & pepper
2 tbsp flour
2 tbsp cleared butter
2 carrots
2 onions
1/4 celery
2 tbsp garlic
2 tomato
3 cups red wine
2 cups meat bouillon
parsly
cest of lime ( not the bitter white part )

Procedures:
Salt & pepper meat add flour, fry for a few seconds on both sides in butter on high heat and set aside, Dice all vegetables (exept tomatoe) and saute for a 1 minute, add meat again and wine, add tomatoes and bouillon and roast in oven at 375F for 1 1/2 hour. Add parsly & ceste 5 min befor finishing. Recipe's Procedures!

Beef Stroganoff

You will need:
300 gr beef cut in stripes
100 gr diced onions
200gr mushrooms sauted in white wine
50 gr sour gherkins cut in fine stripes
1 dl meatsauce
2 dl cream
salt
paprika
0.5 dl sunflour oil
10 gr butter.

Procedures:
On high heat brown meat shortly in oil, season meat, stir and take meat out of pan & place aside on plate, lower heat add butter in pan saute onions & gherkins add sauce and mushrooms and reduce, add cream simmer 1 min. add meat. serve. Recipe's Procedures!

Pork Chops with Sauce Robert

You will need:
4 pork chops 200gr each
10 gr oil
20 gr butter
50 gr diced onions
1 dl white wine
1 dl meat sauce
40 gr french mostard
juice of 1/2 lemon
salt
pepper.

Procedures:
Flour chops fry both sides, salt & pepper and take them out of pan and keep warm, add butter to pan,saute onions, add wine reduce shortly, add sauce and let simmer for 2 min. add mustard and lime juice last.serve. Recipe's Procedures!

Grilled Porc with Mustard Sauce

You will need:
4 porc tenterloins clean 6-8 oz each 1/4 lt. cream
2 diced sour gherkins 2 tbsp Dijon mustard
1 small diced onion
1 tsp vinegar
1 tsp sugar
salt & pepper. 1 tsp flour disolved in cold water to thicken sauce.

Procedures:
1. Flavor meat with mustard, salt and pepper.
2. Grill meat and place aside.
3. Prepare sauce: heat in pan (where meat was grilled)cream with mustard, gherkins and onions.
4.Add vinegar and sugar.
5. Thicken sauce with flour.
6. ad meat back to sauce , heat up and serve. Recipe's Procedures!

Breast Of Duck with Peach Sauce

You will need:
4 breast of duck ( maigret de canard)
20gr sunflower oil
salt & pepper
1 cup beefstock brown
4 half peaches poached in redwine
20gr butter.

Procedures:
Fry breas on high heat on each side, season with salt & pepper and lower heat let simmer until golden brown, ( a point inside should stay rosen color) place breats aside keep warm, drain oil out of pan, add stock to pan and stir with remains, heat up, add peach sirup (liquid only) stir in cold butter.serve sauce around breast, not on top. Recipe's Procedures!

Piccata Locanda Ticinese

You will need:
400 gr veal cut in slices (escalope)
flour,2 beaten eggs
50 gr parmesan
20 gr olive oil
20 gr butter
100gr ham cut in slices or diced
5 dl (1/2 litre) red wine
1 dl braun meat sauce
100 gr diced tomatoes
minced parsley

Procedures:
Flour meat slices, soak in eggs beaten with parmesno fry shortly in butter and olive oil. keep warm. warm ham in butter. take ham out of pan and add on top of meat. add wine to pan reduce, add sauce and tomatoes let simmer for a few minutes. pour sauce over meat and ham.add some parsley on top. Recipe's Procedures!

Chicken with Leek Sauce

You will need:
400 gr deboned breast of chicken
salt & pepper
1 tbsp butter
1 tbsp flour
1 cup white wine
1 cup chicken stock
1 cup cream,1 tbsp dry white vermouth
2 leeks cleaned and cut in rings
1 finley minced onion
1 cup roasted wallnuts.

Procedures:
salt and pepper chicken add flour, saute for 1 min on both sides in hot butter, add onions and leek let simmer until limp , add wine and reduce to 1/2, add stock & vermouth, let simmer for 5 min. add cream heat up and place on dish, sprinkle nuts on top. Recipe's Procedures!

Garlic Chicken

You will need:
2 chicken
1 tbsp salt
2 tbsp black pepper ground
2 sticks butter
2 whole heads garlic
peeled and chopped
1/2 cup parsley
1 cup white wine.

Procedures:
cut the chicken in pieces as for frying, rub the pieces with salt and pepper, heat the butter in havey skillet and sauté the chicken. when the pieces are nearly cooked, add garlic, parsley, last the wine. cover pan and simmer slowly for 15 min. adjust seasoning, serve. Recipe's Procedures!

Chop Suey

You will need:
1/4 celery
1 big onion
2 tomatos
3 tbsp peanut oil
150 gr fresh or dried mushrooms
300 gr deboned & sliced chicken breast
salt & pepper
2 cups chicken stock
1 tsp cornflour
1 tbsp water
1 cup soja sauce.

Procedures:
Dice all vegetables and stirfry with mushrooms in wok with oil until limp, remove vegetables & keep warm, stirfry chicken in wok remove and keep warm add salt & pepper, add bouillon to wok heat up, add water and soja sauce with corn flour, let it simmer for a minute. add meat and vegetables heat up and serve. Recipe's Procedures!

Chickenlegs with Basil Sauce

You will need:
8 chickenlegs
salt & pepper
20gr cleared butter
1 cup dry white wine
3 cups chickenstock
50gr ice cold butter
4 - 6 fresh basil leafs.

Procedures:
salt & pepper chicken, fry in cleared butter for about 10 min. or until golden brown. set chicken aside, cover with foil and keep warm. add wine to pan and reduce, while stiring, to half. sieve liquid to sauce pan where chickenstock was reduced to half. Stir in cold butter flakes,add minced basil.serve sauce over chicken. Recipe's Procedures!

Roast Chicken with Peanut Coconut Sauce

Ingredients:
1.5kg roasting chicken
Sauce: 1 onion
2 gloves garlic & 1 tablespoon all roughly chopped
4 red chillies
6 tablespoons roasted peanuts or peanutpast
1 tablespoon sugar
2 tablespoons fish sauce
1 teaspoon shrimp paste
1 tablespoon vegetable oil
1 cup coconut milk.

Procedures:
Place chicken on rack in a backingdish and roast at 180C ( 350F ) until tender ( 1 1/2 - 2 hours ). Prepare sauce ingredients during last 15 minutes of cooking. In a food processor or a motar, make a paste from onion, garlic, lemon grass, chillies, peanuts, pepper, sugar, fish sauce and shrimp paste. Fry paste in vegetable oil, in large saucepan, then add coconut milk. Stir well and let simmer for 5 minutes until sauce thickens.Place chicken in sauce pan, cover with sauce and let simmer 3 minutes, but carefull not to break up the chicken.. Place on serving plate cover with more sauce and garnish with chilli rings and coreander springs. Recipe's Procedures!

Tenderloin Cordon Rouge

You will need:
4 steaks 200gr each, cut in deep on side, 4 slices of smoked ham , 4 slices of liver terrine (pate)

Fill steak with ham and pate, close off with tooth picks, salt & pepper steak, grill and serve. Recipe's Procedures!

Salmon In Orange Sauce

Ingredients:
4 slices of fresh salmon
1 tbsp lemon juice
salt & pepper
30 gr butter
1 onion
1/4 cup fresh mixed herbs
2 cups fish bouillon
1 cup dry white wine
2 tbsp capers
1 cup creme franche
juice of 2 oranges
8 orange slices for decor.

Procedures
Clean salmon and season with salt & pepper. In large pan saute minced onions, add herbs & stir, add bouillon, wine, capers and heat up, add creme franche and orange juice. add salmon to sauce and let simmer on low heat for 5 - 6 min. serve and decorate with orange slices. Recipe's Procedures!

Cold Lobster with Green Tartare Sauce

Ingredients:
Cold (precooked) lobster,
sauce: a small bunch of parsley
1 cup mayonnaise
2 teaspoons chopped capers
1 taplespoon finley chopped celery
1 tablespoon chopped chives (optional chopped boild egg)
salt & pepper.

Procedures
Rinse the parsley and chop very finley. Dampen a corner of a clean dish cloth with water and place parsley in that corner. Squeeze out the juice into the mayonnaise. Add the other ingredients and mix well. Serve separatly with lobster. Recipe's Procedures!

Fish Filets with Easy Made, Blender Hollandaise Sauce

Ingredients:
4 fish filets of your choice
2 tbsp butter
salt & pepper
For sauce: 1 stick butter
1 tsp lemon juice
1/2 tsp. salt
1/4 tsp white pepper
2 large eggyolks.

Procedures
Season fish with salt and pepper, fry in non stick pan both sides until golden brown. Set fish aside & keep warm.
Sauce:
1) melt butter in sauce pan until almost boil.
2) put all the other ingredients in blender on high for 10 seconds.
3) turn blender to low, remove top and slowly pour in melted butter in a thin stream. serve separatly from fish or on top. Recipe's Procedures!

Trout In Chablis Cream

Ingredients:
4 trout
salt & pepper
4 small onions
40gr butter
2 dl dry chablis
2 1/2 dl cream
1 tbsp minced dill.

Procedures
Clean trouts, put them in a buttered backingpan, dice onions add over trouts and cover with some flakes of butter. add chablis and bake in 375F preheated oven for 25 min.remove trouts, place them on plates and keep warm. pour remaining liquid from backingpan in saucepan. add cream and reduce liquid to half. flavor with herbs. add salt and pepper if necesary. Recipe's Procedures!

Sole In Tomato Cups

Ingredients:
4 large tomatoes
8 small sole fillets
salt & pepper
3oz butter
1 garlic clove crushed
3 tablespoons chopped parsley
1 cup white wine.

Procedures
Cut each tomato in half and scoop out the seeds and central pulp. Sprinkle with salt and leave upside down to drain. Season the fish and roll them up. Fit one rolled-up fillet in each tomato half and place in a buttered backing dish. Drop some butter on on each fish. Cover with alu foil and bake at 375* F oven for 15 min. Melt the remaining butter in sauce pan, add garlic and fry for 1 min. add parsley anf wine.Let simmer for 2 min.. Place two tomato halves on each warmed dinner plate and spoon a little sauce over each. Garnish with lemon slices. Serve with boiled potatoes. Recipe's Procedures!

Jumbo Shrimps With Herb Butter Sauce

Ingredients:
4 - 6 jumbo shrimps per person 2 sticks of butter
finley chopped parsley
dill
basil
chives and garlic
a few drops of tabasco
worchester sauce
paprika
pepper
1 teaspoon tomatopaste
1 teaspoon limejuice.

Procedures
Clean shrimps and salt a bit, grill until crisp. Place on dish and keep warm, Melt butter in sauce pan, add all the ingredients simmer on low heat for a minute or two pour over shrimps and serve with wild rice. Recipe's Procedures!

Oyster Soup

Ingredients:
1 rib celery, minced
1 onion, minced
1 stick butter
6 tbsp flour
1 glove garlic minced
parsley
2 bay leavs
1 1/2 litre liquid ( the liquid from the oysters plus milk)
2 tsp salt
1 tsp white pepper
2 dozen raw oysters.

Procedures
Melt butter in large sacepan and saute the celery and onions until limp. blend in the flour and simmer for 3 more min. add the garlic, parsley and bay leaves. blend in the liquid, bring to aboil and reduce to a simmer for 15 min. add salt and pepper, add oysters simmer for 5 more min.serve Recipe's Procedures!

Red Snapper with Red Wine & Green Pepper Sauce

Ingredients:
4 fillets of red snapper
1 cup red wine
1/2 cup cream
green pepper corns
salt
1 tablespoon cornstarch
butter.

Procedures
Brown fish slightly on both sides, place on plate & keep warm. Bring wine to a boil for 1 minute, add cream and peppercorns stir until boil, add cornstarch stir until sauce starts to thicken. Pour sauce over fish and serve with rice or boiled potatoes. Recipe's Procedures!

French Onion Soup

Ingredients:
4 Small onions
0.50gram Butter
1 cup beef broth
2 cups water
0.50c Dry white wine
Salt & Cayenne pepper
Slice of French bread
Swisscheese
2 soup spoons flour.

Procedures
Cut onions in 1/2 rings, roast onions in butter, ad flour until slightly roasted, add all liquids, salt & pepper and let simmer for 10 min. pour in soup bowl, top with tosted bread and cheese and bake until cheese is melted. Recipe's Procedures!

Chilled Cucumber Soup

Ingredients:
1 bunch spring onions
1 large cucumber
2 tablespoons sunflower oil
1 tablespoon flour
1 pint vegetable stock
salt & pepper
1 tablespoon pernod 1/4pint plain yoghurt
cucumber slices to garnish.

Procedures
Trim and filnely chop the onions. Peel and chop the cucumber, Heat the oil in a frying pan, add the onions and cucumbers and cook until tender ( 5 min. ) Stir in flour cook for 1 min. Add the stock and bring to a boil. stirring well until sauce thickens. Add salt, pepper & pernod, cover and let simmer for 5 min.stirring occasionally. Remove from the heat and allow to cool. Pur?e mixture in blender. Stir in the yoghurt and chill until serving. Recipe's Procedures!

Risotto with Green Asparagus

Ingredients:
1 pound green asparagus
1 pound arborio ( Italian ) rice
2 ounce butter
1 small onion finley chopped
1 ounce grated parmesan cheese
1/4 cup white wine
salt & pepper to taste.

Procedures
Clean asparagus and blanch them in lightly salted boiling water, save the water for the rice. cut 3 inches off asparagus tips & split them in half, chop the rest of the asparagus. Fry onion lightly in 1oz butter, add rice & let it brown slightly, add wine, two cups of the asparagus water for each cup of rice, add chopped asparagus.let rice cook stiring constantly, if necesary add more water. when the rice is cooked, add salt & pepper to taste,add rest of butter, top with asparagus tips and cheese. serve. Recipe's Procedures!

B.B.Q. Vegetables

Ingredients:
2 aubergines ( eggplants )
2 red peppers
2 tomatoes
2 zucchini
2 spoons olive oil
salt & pepper

Procedures
Cut cleaned vegetables in diagonal slices, add olive oil, grill shortly on BBQ season with salt and pepper, place on serving dish over salad (add parmesamo slices, optional) sprinkle with lime juice. Recipe's Procedures!

Ratatouille

Ingredients:
1 zucchini
1 aubergine (egg-plant)
1 green pepper
1 tomato
2 small onions
1 garlic clove
1 spoon olive oil
thyme
salt
pepper.

Procedures
Heat olive oil in pan, add onions and galic (finley minced) not until brown, add all vegetables washed and cut in little cubes, add salt pepper and thyme. Let simmer for 2 minutes on low heat.(optional add some tomato pure) Recipe's Procedures!

Shrimp Canapes

Ingredients:
10 slices white bread
2 tablespoons butter or margarine, melted
1/2 teaspoon dried thyme leaves
1 pkg (12 oz) frozen cooked shrimp, thawed, chopped
1/2 cup Kraft Shredded Colby & Monterey Jack Cheese
1/3 cup Kraft Mayo Real Mayonnaise
1/4 teaspoon salt

Procedures
Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to maesure 1/2 cup crumbs; set aside.

Mix butter and thyme; bruch evenly onto bread cutouts. Place in single layer on baking sheet.

Broil 2 min or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min or until hot and bubbly. Makes 20 servings, 1 appetizer each. Recipe's Procedures!

Creamed spinach

Ingredients:
2 ten ounce bags of fresh spinach
5 tablespoons butter
3 tablespoons flour
1 cup hot milk
2 tablespoons salt
pepper.(al gusto)

Procedures
Wash spinach and discard stems. Chop the leaves. Melt 2 tablespoons butter in large saucepan, add spinach. Cover pot until spinach becomes limp. In a small saucepan melt 3 tablespoons butter and blend in the flour. Stir and cook for 2 minutes without colloring the flour. Whisk in 1 cup of hot milk. Season with salt and pepper and simmer until thikened. Pour the cream sauce into the spinach and blend togheter and simmer for 2 - 3 more minutes. ( serves 6 ) Recipe's Procedures!

Chilled Spring Rolls

Ingredients:
2 green onions
5 cups bean sprouts (10 ounces)
10 cooked fresh crab legs (each about 2 inches long) -- shelled
OR
10 imitation whole crab legs (each about 2 inches long)
1 teaspoon sesame oil
10 leaf lettuce leaves
10 ready-to-eat spring roll skins (8 1/2 inches square)
1/3 cup chopped fresh cilantro
Honey Sichuan Sauce -- (recipe follows)
HONEY SICHUAN SAUCE
1/3 cup honey
1/3 cup chili pure

Procedures
Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Mix green onions and bean sprouts; divide mixture into 10 equal parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf into 3-inch squares.
Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 part bean sprout mixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons cilantro. Fold bottom corner of spring roll skin over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner generously with cold water; roll up to seal.
Repeat with remaining spring roll skins. (Cover filled spring rolls with plastic wrap to keep them from drying out.) Cover and refrigerate at least 2 hours but no longer than 8 hours. Cut in half if desired. Serve with Honey Sichuan Sauce. Recipe's Procedures!

Chicken Satay

Ingredients:
1 pound boneless skinless chicken breasts
1/3 cup hoisin sauce
1/3 cup plum sauce
2 tablespoons sliced green onions (with tops)
1 tablespoon grated gingerroot
2 tablespoons dry sherry
2 tablespoons white vinegar

Procedures
Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch strips. Mix all ingredients except chicken in large glass or plastic bowl.
Add chicken; toss to coat. Cover and refrigerate 2 hours.
Set oven control to broil. Remove chicken from marinade; drain. Reserve marinade. Thread 2 pieces chicken on each of twelve 10-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4 inches from heat about 8 minutes, turning once, until done. Heat marinade to boiling in 1-quart saucepan; boil 1 minute. Serve with chicken. Recipe's Procedures!

Chicken Pot Stickers

Ingredients:
1 1/2 pounds ground chicken
1/2 cup finely chopped red bell pepper (about 1 small)
1/2 cup shredded green cabbage
1/3 cup chopped green onions (about 3 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 egg white
1 (10 ounce) package round wonton skins
2 cups chicken broth
4 teaspoons reduced-sodium soy sauce

Procedures
Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 scant tablespoon chicken mixture on center of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture.
Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat.
Cook 12 pot stickers at a time in skillet 3 minutes or until light brown;turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce.
16 servings (3 pot stickers each) Recipe's Procedures!

Almirah Boscotakia (Salty Biscuits)

Ingredients:
3 c Flour
3 ts Baking powder
1 ts Coarse salt
1/2 c Kefalotiri cheese, grated
1/3 c Sweet butter or shortening
1 c Milk

Procedures
Sift dry ingreds. into bowl. Add butter (or shortening) and work butter into flour with fingertips until mixture resembles coarse crumbs. Add cheese and milk, and work the whole together (dough will be soft). Lightly flour a marble-top table (or bread board) and your rolling pin.
Roll out dough about 1/4 to 1/2" thick. Using small biscuit cutter (floured), cut dough into round shapes about 1 1/2" in diameter. Place on lightly greased (or buttered) baking sheet in preheated 375 F. oven for abt. 15 min., or until golden brown. Makes about 36 appetizer size biscuits. Recipe's Procedures!

Antipasto Kabobs

Ingredients:
8 ea Salami -- casing removed
2 tb Lemon juice -- freshly
Squeeze
8 ea Pepper, pickled, mild -- sm
1 tb Vinegar -- balsamic
2 ea Zucchini -- quarter Crosswise
1/4 ts Oregano -- dried
16 ea Olives, black -- pitted
1 ea Garlic, clove -- minced
16 ea Tomatoes, cherry -- washed
1/4 ts Salt Drained
1/4 ts Pepper, fresh ground --
White
1/3 c Oil -- olive

Procedures
Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside.
Light the coals. Mix remaining ingredients for dressing. Brush kabobs with dressing. When coals are hot, set kabobs on grill rack about 4 to 6 inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char.
Transfer kabobs to serving dish. Recipe's Procedures!

Andouille in Comforting Barbecue Sauce

Ingredients:
4 c Onions, finely chopped
1 c Celery, finely chopped
1 c Bell pepper, finely chopped
1 c Parsley, finely chopped
1 c Peanut oil
1 T Garlic, finely chopped
3 c Steak sauce
1/2 c Louisiana hot sauce OR
3 c Ketchup
2 T Cayenne pepper
3 t Salt, to taste
1 c Southern Comfort Liquor
1 lb Andouille sausage

Procedures
Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. Recipe's Procedures!

All-American Egg Rolls

Ingredients:
1 qt Cooking oil
15 ea Cloves fresh garlic, peeled
1/2 c Real mayonnaise
1/2 c Softened cream cheese
2 tb Prepared mustard
4 ea Polish sausages
1 Egg
1/4 ts Milk
8 lg Egg roll wrappers
Chopped parsely

Procedures
Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce. Recipe's Procedures!

Anchor Bar Buffalo Wings

Ingredients:
Sauce
6 tb Louisiana hot sauce; (3 oz.)
1/2 Margarine; not butter!
1 tb White vinegar
1/8 ts Celery seed
1/8 ts Cayenne pepper; to 1/4 tsp
1/4 ts Red pepper
1/8 ts Garlic salt
1 ds Black pepper
1/4 ts Worcestershire sauce
1 ts Tabasco sauce; to 2 tsp
Carrot and celery sticks
Marie's bleu cheese dressing

Procedures
This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.
The Sauce This makes enough for about 30 "wingettes". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
The Wings Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. Fry 15 wings at a time for 12-15 minutes. Drain the wings for wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them o for a few minutes to get an extra-crispy coating. Recipe's Procedures!

Ambrosia Rose

Ingredients:
4 Grapefruit
1 Pineapple
1/2 c Sugar (or more to taste)
Nutmeg
6 Oranges
1 pt Strawberries
Shredded coconut
1/2 c White or rose' wine

Procedures
Dice pinepple; cut grapefruit and oranges in sections. Wash berries and remove stems; add to fruits. Add sugar and let steep for several hours in refrigerator. Before serving, add wine. Sprinkle with shredded coconut and nutmeg.
The Sauce This makes enough for about 30 "wingettes". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
The Wings Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them o for a few minutes to get an extra-crispy coating. Recipe's Procedures!

Neapolitan-Style Crostini

Ingredients:
16 Slices of Italian bread,
Cut 1/2-inch thick
1/4 c Extra-virgin olive oil
1/3 c Black or green olivada* OR
1/3 c (4 oz.) Calamata olives,
Pitted or finely chopped 1/2 lb Fresh mozzarella cheese,
Cut in 14 1/4-inch slices 1/2 lb Plum tomatoes, cut Lengthwise into 16 1/4-inch
Slices 1/8 ts Salt
1/8 ts Freshly ground black pepper

Procedures
1. Preheat the oven to 400F. Brush one side of the bread slices with some of the olive oil and arrange on a baking sheet oiled side up. Bake until lightly browned and crusty, about 4 minutes. 2. Spread the olivada or chopped olives on each toast, cover each with a slice of mozzarella and top with a slice of tomato. Brush the tomatoes with the remaining oil and sprinkle with the salt and pepper. Bake until the cheese is melted, about 8 to 10 minutes. Serve at once.
* Olivada is a puree of black or green olives packed in oil that is sold at specialty food stores. You can substitute tapenade or make your own.
16 servings Recipe's Procedures!

African Chicken Wings

Ingredients:
FOR THE WINGS-----
4 Garlic cloves
2 Shallots
1 1/2 ts Salt
1 tb Chinese 5 spice
2 ts Paprika
1 ts Dried rosemary -- crumbled
1/2 ts Cayenne -- or to taste
2 tb Vegetable oil
4 lb Chicken wings; about 20-24
FOR THE SAUCE-----
1/3 c Natural style peanut butter
1/4 c Canned cream of coconut - Well stirred
2 Garlic cloves -- chopped
1/4 c Water
1/4 c Red bell pepper -- chopped
1/8 ts Dried hot red pepper flakes Or to taste
1 ts Soy sauce
Coriander sprigs -- for If Desired

Procedures
THE WINGS: Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well.
Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving. THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste. THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander. Recipe's Procedures!

Almond Mushroom Pate

Ingredients:
2 tb Margarine
1 x Sm Onion, chopped (1/4 c)
1 x Clove garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
1/2 ts Tarragon
1 c Blanched Whole Almonds(6 oz)
1 tb Lemon juice
2 ts Soy Sauce
1 ds White Pepper
2 tb Cream Cheese, or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds
fresh parsley sprigs
pimiento strips
or sweet red pepper strips.

Procedures
In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened.
Pour mixture into a bowl of food processor. Add remaining ingredients.
Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice.
Makes 1 1/2 cups.
People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: ~ Substitute other vegetables for the mushrooms (maybe broccoli.) ~ Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds ~ vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg. Recipe's Procedures!

Almond Fried Shrimp

Ingredients:
1 c All purpose flour
1 pn Salt
2 c Milk
4 ea Eggs
12 ea Uncooked jumbo shrimp
1 1/2 c Sliced almonds (5 oz)
6 c Vegetable oil

Procedures
Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350F.
Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges. Recipe's Procedures!

Philly Stuffed Mushrooms

Ingredients:
2 lb Fresh mushrooms [med size]
6 tb PARKAY margerine
8 oz Philadelphia Brand Cream
-Cheese [softened]
1/2 c Kraft Natural blue cheese -[crumbled]
2 tb Onions [chopped]

Procedures:
Remove mushroom stems and chop of them to measure cup... Cook half of the mushroom CAPS in 3 Tb of margarine over medium heat for 5 min., and then drain... Repeat with remaining mushrooms & margarine... Combine cream cheese, blue cheese, mixing well until blended... Stir in chopped stems and onions, then fill mushroom caps...
Place on cookie sheet and broil until golden brown. Recipe's Procedures!

Peanut Crunch Cake

Ingredients:
1 pkg (18-1/4 ounces) yellow cake mix
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2 to 3/4 cup semisweet chocolate chips, divided
1/2 to 3/4 cup peanut butter chips, divided
1/2 cup chopped peanuts

Procedures:
In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaning crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 13in x 9in x 2in baking pan. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Yield: 12-16 servings. Recipe's Procedures!

Chocolate Cream Truffles

Ingredients:
1 pkg (8 oz) Philadelphia Cream Cheese, softened
1 tablespoon honey
1 tablespoon almond-flavored liqueur
4 sq Baker's Semi-Sweet Baking Chocolate, melted
1/4 cup Planters Slivered Almonds, toasted, ground
1/4 cup unsweetened cocoa

Procedures:
Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds, cover.
Refrigerate at least 2 hr or until firm.
Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. Makes 24 truffles or 12 servings, 2 truffles each. Recipe's Procedures!

Peach Cobbler

Ingredients:
1 1/4 lb Frozen peaches
12 pk Artificial sweetner (3ts)
1/2 ts Cinnamon
6 tb Butter
1 c Flour
1/4 ts Salt
1/3 c Rolled oats

Procedures:
Preheat oven to 350 degrees. Place frozen peaches in a 8" square baking dish and allow to thaw completely. Add artificial sweetener , cinnamon and mix. In a small bowl , cut butter into flour, salt and rolled oats with pastry blender. Springle over peaches and stir to blend . Cover and bake for 30 minutes .Remove cover and bake additional 25-30 minutes or until peaches are tender. Makes 9 (1/3 cup ) serving . 151 calories each serving. Note: You may substitute 5-7 fresh medium peaches or any otherappropriate fresh fruit in this recipe .However the type of fruit used may affect baking time. Recipe's Procedures!

Bisquick Cobbler

Ingredients:
1 Cup Bisquick
1 Cup Milk
1 Cup Sugar
1 Stick Margarine
1 Large Can Peaches -- in Heavy Syrup

Procedures:
Preheat the oven to 350 degrees. Melt the margarine in the (13"x9") pan. Mix the milk, sugar and Bisquick together in a bowl. Pour into the melted margarine.
Pour off half the syrup from the peaches. Spread the peaches with the remaining syrup on top of the batter. Bake 45 minutes. Serve warm. Recipe's Procedures!

Caramel Frosting

Ingredients:
1/4 c Sweet cream or Half & Half
1 tb Butter
6 tb Brown sugar
1/4 ts Salt
2 c Confectioners' sugar
1 ts Vanilla

Procedures:
Mix cream, butter, brown sugar and salt and place over low heat. Stir until sugar is dissolved. Do not let boil! Remove from heat. Stir in confectioners' sugar and vanilla. Stir until cool enough to spread on a 9" cake. Recipe's Procedures!

Holiday Truffles

Ingredients:
18 oz Semisweet chocolate chips -3 packages
1 cn Sweetened condensed milk
2 tb Almond flavored liquer
1/4 ts Almond extract
2 tb Orange liquer

Procedures:
In heavy, medium sized pan, over low heat, melt chips with sweetened condensed milk. Remove from heat, divide into 2 bowls. To one bowl, add almond liquer and almond extract, To the other bowl,add orange flavored liquer. Chill 1 hour. Shape into one inch balls.Roll in coating. Chill until firm ( 1 hour) Store covered at room temperature. Recipe's Procedures!

Chili Chicken

Ingredients:
4 boneless skinless chicken breast halves (1 lb)
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (15 ounces) chili with beans
4 slices cheddar or American cheese

Procedures:
Place chicken in an ungreased 11in x 7in x 2in baking dish. Top with tomatoes. Bake, uncovered, at 350 degrees for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to the oven 3-4 min or until cheese is melted. Yield 4 servings. Recipe's Procedures!

Holiday Beef Roast

Ingredients:
1 beef prime rib roast (5 lb) 2-3 ribs
1 tablespoon black pepper
1 cup Kraft Zesty Italian Dressing
1 1/2 cups Kraft Mayo Real Mayonnaise, divided
1/4 cup Kraft Prepared Horseradish
1/4 cup Kraft Honey-Mustard Dressing
1/2 teaspoon dried thyme leaves

Procedures:
Place meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hr.
Preheat oven to 325 degrees. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. bake 2 to 2 1/2 hr or until meat thermometer inserted into thickest part of meat registers 130 to 135 degrees for medium-rare doneness. Remove from oven. Cover and let stand 20 min before carving.
Meanwhile, mix 1 cup of the mayo and horseradish in small serving bowl. In another small serving bowl, mix remaining 1/2 cup mayo, honey mustard dressing and thyme. Serve sauces with meat. Makes 15 servings, 4 oz meat and 2 tablespoons sauce each. Recipe's Procedures!