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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

APPLE CREAM PIE 03

BAKLAVA 03

BASIC STIR FRY 04

BEER BREAD 05

BLACKENED AHI WITH SOY MUSTARD SAUCE 05

BOONS ULTIMATE GARLIC BREAD 06

BREADED BARTLETT PEAR SALAD 07

BREAKFAST POCKETS 08

BRUSCHETTA 09

BUTTER AND TOMATO SAUCE 09

CABBAGE AND BACON STIR FRY 10

CAESAR SALAD 10

CHEESE N CHICKEN ENCHILADAS 11

CHICKEN FETTUCCINE WITH SUN DRIED TOMS 11

CHOCOLATE BUTTERSCOTCH BARS 12

CHOCOLATE CHUNK COOKIES WITH WALNUTS 12

COLD TANGY NOODLE SALAD 13

COMPANY HAMBURGER PIE 13

CREAMED CUCUMBERS 14

ENGLISH TOFFEE 14

FIDEO 15

FREEZER SPAGHETTI SAUCE 15

FRESH FROM THE GARDEN SALAD RECIPE 16

FROSTING USED IN STORES 16

FROZEN POPS 17

GARLIC AND HERB CRUSTED MAHI MAHI 17

GAZPACHO SALAD 18

HAUPIA CAKE 19

HOMEMADE CHEESE WHIZ 20

HOMEMADE MAYONNAISE AND MUSTARD 20

HOMEMADE POPTARTS 21

ITALIAN MEATBALL SANDWICH CASSEROLE 22

JORDAN MARSH BLUEBERRY MUFFINS 22

LEMON BASIL PASTA SALAD 23

LENTIL SALAD 23

MICROWAVE INFORMATION 23

MICROWAVE RISOTTO 25

MOOSE BITES POLYNESIAN 26

MOOSE CASSEROLE MAHONYS 26

MOOSE MEATLOAF 26

OLIVE LOVERS PASTA 27

PASTA WITH WHITE CREAM SAUCE 27

PEACH CRISP 27

PLANTAIN RECIPES 28

POLENTA 29

PRAWNS AND BEAN THREAD IN CLAY POT 29

PROVENAL CHICKEN WITH WARM CORN SALAD 30

RASPBERRY CHEWS 31

RICE INFORMATION ON VARIETIES 32

SAUSAGE AND RICE CASSEROLE 33

SHANGHAI NOODLES WITH CHILI GINGER S 33

SHRIMP REMOULADE 34

SPAGHETTI SAUCE WITH MEAT 34

SPICY CHICKEN CHILI 35

SPICY CHICKPEAS WITH GINGER 35

SPICY CHINESE POTATO SALAD 36

SUGAR CRUSTED FIGS 36

SUMMER SPREAD 37

SWEET POTATOES AND GRANNY SMITH APPL 38

TEQUILA TENDERLOIN 38

TUNA AND GREEN BEANS WITH TOMATO 39

TWO TOMATO SALSA 39

APPLE CREAM PIE

4 cups tart apples -- peeled and sliced

1 pie shell -- 9", unbaked

1 cup sugar

1 cup whipping cream

3 tablespoons all-purpose flour

Ground cinnamon

Place apples in pie shell. Combine sugar, cream, and flour; pour over the apples. Sprinkle with cinnamon. Bake at 400 degrees F. for 10 minutes. Reduce heat to 375 degrees F.; bake for 35 to 40 minutes or until pie is set in center. Cover crust edges with foil during the last 15 minutes if needed. Cool on a wire rack. Serve, or cover and refrigerate. Yield: 8 servings.

BAKLAVA

Syrup:

2c honey

2c sugar

3c water

2 whole cloves

1 stick of cinnamon

Filling:

2lbs chopped walnuts or blanched almonds

1Tbsp cinnamon

Filo:

3/4 lb unsalted butter, melted

2 pkg Filo (can be found in the freezer section)

For syrup combine all ingredients in a large saucepan. Bring to a boil. Lower heat at once, cover, and simmer for 20 min Remove from heat and cool to room temp. For filling combine nuts and cinnamon in a bowl. Set aside. For Filo, melt butter DO NOT let it brown. Reheat if it cools and does not spread easily. Remove Filo from pkg. lay flat and cover with a damp tea towel (after doing this a few times you will be quick enough so that the Filo doesn't dry out). Brush butter on the bottom and sides of a 18 x 12

inch baking pan. Line pan with 4 Filo layers brushing each layer with some butter before adding the next layer. After the 4th layer is done sprinkle 1/3 of the filling over the Filo. Add 2 more layers of Filo with butter and the rest of the filling. Cover with remaining Filo and butter each layer. Using a very sharp knife cut into the top most layers tracing diamond shapes by making vertical cuts from one end of the pan to the other 1 inch apart, and diagonal cuts slightly less than 1/2 inch apart. Bake at 250 oven 1hr 50mins or until golden. Cool 5 min. Pour cooled syrup over it. Let it sit over night so the syrup can be absorbed. Using a sharp knife cut through each piece completely. Remove baklava slices with a fork to paper cup cake cups. Store no more than several weeks at room temp. Baklava does not retain crispness if store in the refrigerator.

BASIC STIR FRY

1 boneless chicken breast half (see Note)

1 clove garlic

1/2 cup thinly sliced onions

1 cup thinly sliced celery

1/2 cup thinly sliced mushrooms

1 cup snow peas

1 cup thinly sliced green pepper

3 tablespoons vegetable oil

2 tablespoons soy sauce

1/2 cup chicken broth

Remove skin from chicken breast half and thinly slice chicken. Crush garlic with side of knife. Peel away and discard papery skin.

Here's how to prepare the vegetables:

Onion: Cut in half, peel off brown, papery skin from one half, and put it, cut side down, on the cutting board. Trim off ends and slice crossways. Repeat with remaining half if more onion is needed.

Celery: Trim off leaves and discolored part of base from 2 or 3 well-washed stalks. Slice.

Mushrooms: Clean by wiping with damp paper towel. Slice discolored part from stem end. Place stem up on cutting board and slice.

Snow peas: Trim off stems. If desired, peel off and discard the string that runs along the straight side of each pod. Leave whole.

Green pepper: Slice in half, from stem end to base. Use your fingers to remove stem, white core and seeds. Slice pepper.

Heat 1 1/2 tablespoons of oil in wok or skillet. Add garlic. Stir a few times. Add chicken and cook, stirring, about 2 minutes. Add soy sauce, cook briefly and remove chicken from pan.

Heat remaining oil in pan until hot, add vegetables a handful at a time and stir-fry to coat with oil. Add snow peas last and cook 1 or 2 minutes until peas have turned a bright green.

Stir in chicken broth (you may use bouillon made from a cube) and heat, return chicken to pan and cook 2 minutes more. Serve over rice or noodles.

Variations:

Use 1/4 pound beef -- round steak will do fine -- or a slice of smoked ham. A small can of shrimp or 1/4 pound cooked shrimp from the meat counter is wonderful but can be expensive. Firm tofu works well, too, but add it after the vegetables have started to cook so it doesn't break up too much.

Try any assortment of vegetables that catches your fancy. Broccoli, cauliflower, asparagus, bok choy and napa cabbage are good choices.

Try adding a couple of slices of fresh ginger with the garlic, but remember to remove it before serving.

Tip: If you're in a rush or just don't want to buy a lot of different vegetables that you may not use up later, take a shortcut by buying your vegetables already cut up at the salad bar. It costs more than chopping your own, but it's still far more economical than take-out food.

Note: The boneless chicken breast pieces in the markets are actually half (one side) of a chicken breast. For this recipe, you need one piece, or one chicken breast half.

BEER BREAD

3 cups flour

4 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

12 ounces beer

1 stick butter (not margarine)

Preheat oven to 375 degrees. Mix flour, sugar, baking powder and salt together. Add beer and mix well. Spoon into two greased loaf pans. Melt butter and drizzle over top. Bake 45 to 50 minutes or until bread is golden and pick inserted in center comes out clean. Makes 2 medium loaves.

BLACKENED AHI WITH SOY MUSTARD SAUCE

(an appetizer)

For soy-mustard sauce

1/4 cup Colman's mustard powder

2 tablespoons hot water

2 tablespoons unseasoned rice vinegar

1/4 cup soy sauce

For beurre blanc

1/2 cup white wine

2 teaspoons white wine vinegar

1 teaspoon fresh lemon juice

1 tablespoon minced shallot

2 tablespoons heavy cream

1/2 cup unsalted butter, chopped

1/2 teaspoon salt

Freshly ground white pepper to taste

For blackening spice

1 1/2 tablespoons paprika

1/2 tablespoon cayenne powder

1/2 tablespoon red chile powder

1/4 teaspoon freshly ground white pepper

For fish

1 ahi tuna fillet, about 2 inches thick and 5 inches long (about 8 ounces)

For garnish

2 or 3 tablespoons red pickled ginger

1/2 teaspoon black sesame seeds

1 ounce Japanese spice sprouts or sunflower sprouts (top 2 inches only)

1 tablespoon seeded and diced yellow bell pepper, optional

1 tablespoon cucumber, cut into matchsticks, optional

For soy-mustard sauce: Mix mustard powder and hot water together into a paste. Let sit for a few minutes to allow flavor to develop. Add vinegar and soy sauce, mix together and strain through a fine sieve. Chill in refrigerator.

For beurre blanc: Combine wine, wine vinegar, lemon juice and shallot in a saucepan and bring to a boil over medium-high heat. Reduce liquid until syrupy. Add cream and reduce by half. Turn heat to low and gradually add butter, stirring slowly (do not whisk) until incorporated. Be careful not to let mixture boil, or it will break and separate. Season with salt and pepper, and strain through a fine sieve. Transfer to a double boiler and keep warm.

For blackening spice: Mix all spices together on a plate, and dredge ahi on all sides. Heat a lightly oiled cast-iron skillet and sear ahi over high heat to desired doneness (about 15 seconds per side for rare, to 1 minute per side for medium-rare). Cut into 16 thin slices.

To serve: For each serving, arrange 4 slices ahi in a pinwheel or cross shape on the plate. Ladle a little soy-mustard sauce in two opposing quadrants between the tuna, and ladle beurre blanc in other two quadrants. To garnish, put a small mound of pickled ginger on beurre blanc on either side; sprinkle sesame seeds over soy-mustard sauce. Arrange spice sprouts, bell pepper and cucumber at the center of this pinwheel.

BOONS ULTIMATE GARLIC BREAD

2 1/2 cups All-Purpose Flour

1 cup Warm Water -- plus 1 tablespoon

1/2 teaspoon Salt

1 1/2 teaspoons Dry Yeast

6 cloves Garlic

Fresh Rosemary

Olive Oil

Heat water on stove until just almost too hot to touch. Mix flour, salt and yeast together. Make a well in center and add water. Mix until you have a dough. Turn out on lightly floured board and knead for 10 - 15 minutes. Add a little flour if too sticky. Coat sides of bowl with olive oil, coat dough, place in bowl and cover with a warm, moist towel. Place in warm place and allow dough to double in bulk (1 to 2 hours). Punch down and allow to double again. Meanwhile, peel garlic and slice lengthwise into slivers. (Cut the clove in 1/2 lengthwise, first and then place cut side down and cut into 3 or 4 slivers). Heat oven to 425 degrees F. Get out your pizza pan. Place dough on floured board and roll out with pin to fit your pan. Roll onto pin and place on pan. Now, slather well all over with good olive oil. Poke the garlic slivers all over the bread so they are sticking up. Poke little fingers-full of rosemary into dough vertically. Also, salt and lightly pepper with fresh-ground black pepper or cayenne. Bake for approximately 15 minutes or until golden. Keep in middle of oven to prevent garlic from burning. Slice into small wedges. Serve as appetizer or with spaghetti, lasagna, etc.

BREADED BARTLETT PEAR SALAD

Lemon vinaigrette:

1/3 cup extra-virgin olive oil

1/4 cup freshly squeezed lemon juice

2 teaspoons chopped fresh parsley

1 clove garlic, minced

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper (or to taste)

Pear salad:

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground white pepper

1/4 teaspoon paprika

3/4 cup seasoned dry bread crumbs

1/4 cup extra-virgin olive oil

4 eggs, lightly beaten

4 ripe Bartlett pears, cored and quartered

2-4 cups vegetable oil for frying

6 ounces prosciutto, sliced very thin

4 cups mixed baby field greens

1-2 dashes aged balsamic vinegar (optional)

To make lemon vinaigrette: In large mixing bowl, combine olive oil, lemon juice, parsley, garlic, kosher salt and black pepper and whisk until well blended. Cover and refrigerate several hours to meld flavors.

To make pear salad: In small, shallow bowl, combine flour, salt, white pepper and paprika. Set aside. In another shallow bowl, toss bread crumbs with olive oil. Set aside. Dredge pear quarters in seasoned flour, dip in beaten egg (drain off excess) and roll in crumb mixture (pears must be ripe for mixture to adhere).

Preheat oil in deep fryer to 350 degrees. Fry pears, 2 to 4 pieces at a time, until golden. Drain on paper towels.

To serve: Whisk vinaigrette again and toss greens with half of dressing. Arrange prosciutto on 4 salad plates. Mound greens in center of plates and top with warm pear quarters. Drizzle remaining vinaigrette over salads and sprinkle with pepper. Add aged balsamic vinegar if desired.

BREAKFAST POCKETS

2 packages Active Dry Yeast -- (1 1/2 Tbs.)

1/2 cup Warm Water -- 110-115 degrees

3/4 cup Evaporated Milk -- warm 110-115 degrees

1/2 cup Vegetable Oil

1/4 cup Sugar

1 large Egg

1 teaspoon Salt

3 1/2 cups Flour

FILLING

1 pound Sausage -- or bacon

1/2 cup Onion -- chopped

2 1/2 cups Hash Browns, frozen -- shredded, thawed

1/2 cup Mushroom pieces -- drained

7 large Eggs -- lightly beaten

3 tablespoons Milk, skim

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Garlic Salt

1 pinch Cayenne Pepper

3 cups Cheddar Cheese -- shredded

In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour, then beat until smooth. Add enough flour to make a soft dough (do not knead) Cover and let rise 1 hour. Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink. Add mushrooms to mixture, then drain any excess moisture/grease from mixture. Add the hash browns, eggs, milk and

seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese and keep warm. Punch dough down, then divide into 16 pieces. On a floured surface, roll each piece into a 6 or 7-inch circle. Top each with about 1/3 cup filling, then fold dough over filling and pinch the edges to seal. Place on ungreased baking sheets. Bake at 350 degrees F for 15-20 minutes or until golden brown.

To freeze: Place cooled, baked pockets onto a baking sheet and freeze for about one hour, or until hard. Transfer to labeled zip baggies, and freeze for 3 - 6 months. To re-heat, thaw in refrigerator overnight, and bake at 350 degrees F for 5 - 10 minutes or until warmed through, OR place individual pockets, wrapped in paper towels in the microwave, and cook on high heat for 2 - 3 minutes or until warmed through.

BRUSCHETTA

1 fresh loaf of Italian or French bread

some fresh cloves of garlic

oil or balsamic vinegar

Optional:

sliced tomatoes

roasted peppers

caramelized onions

roasted eggplant

Start with a good, fresh loaf of Italian or French bread. Cut into thick slices (1 1/2 - 2 inches) and toast until crusty on outside, but still soft inside (the best method I've found is over a grill, or even hibachi). Take some fresh cloves of garlic and cut them in half lengthwise. Rub a garlic half over each slice vigorously (you won't need the cloves for

anything else usually a half clove will do for each two slices).

You may then drizzle oil or balsamic vinegar over the top. Usually, I use a flavored oil to add a little punch - a strong garlic oil is good (simply use very high quality extra virgin olive oil and slice half a head of garlic into it. Seal tightly and taste daily - when strong enough for you, strain the oil and keep in a dark place), as is a sweet red pepper oil. Brush the slice well and liberally. Toppings again vary - freshly sliced tomatoes work

great, as do roasted peppers, caramelized onions, and roasted eggplant. Top with your favorites and sprinkle good quality Parmesan or Romano. Stick back in oven/over grill for a short while (1-2 minutes) to make nice and warm and to let the flavors blend.

BUTTER AND TOMATO SAUCE

1 1/2 pounds ripe beefsteak tomatoes, peeled (see Note)

3/4 stick unsalted butter

6 shallots, peeled and chopped fine

3 tablespoons basil leaves

Salt and ground black pepper

1 pound fresh pasta

Basil leaves and freshly grated Parmesan cheese, to serve

Halve or quarter tomatoes, then using a teaspoon, remove seeds. Dice. Melt 4 tablespoons butter in large, heavy saucepan and gently saute shallots for 5 minutes or until softened. Add remaining butter and tomatoes and continue to saute gently for 5 to 8 minutes or until tomatoes begin to break down. Stir in basil leaves with seasoning to taste. Cover and remove from heat.

Meanwhile, cook pasta in plenty of salted, boiling water for 1 to 2 minutes until al dente. Drain and add to tomato sauce. Toss lightly and serve immediately, garnished with extra basil leaves. Serve with freshly grated Parmesan cheese.

Note: To peel tomatoes, rinse them, then place them in a large heat-proof bowl. Cover with boiling water and let stand for 30 to 60 seconds, depending on their ripeness. Drain, slit with a sharp knife, and peel away skins.

CABBAGE AND BACON STIR FRY

4 slices of bacon, cut into 1/2" pieces

1/2 onion, thinly sliced

1 garlic clove, minced

1/2 head of cabbage, thinly sliced

pepper to taste

In a large skillet, fry bacon and onion until bacon is crisp and onion in golden. Add garlic after about 5 minutes. Add cabbage to skillet and constantly turn to coat with bacon

drippings. Stir fry until cabbage is soft, about 7-10 minutes. Season with pepper.

CAESAR SALAD

12 cups torn romaine lettuce

4 slices French or sourdough bread, about 3/4-inch thick, cut from a round

2 to 3 cloves garlic, pressed

Melted butter or olive oil

For Caesar dressing:

2 cloves garlic

1 (2-ounce) can flat anchovy fillets in oil

3 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil

1/4 cup grated Parmesan cheese

4-ounce block of Parmesan cheese for shaving

Place romaine in a large salad bowl. Cover and refrigerate until serving.

Preheat oven to 375 degrees. Cut sliced bread into cubes; you will have 3 to 4 cups.

Place on an ungreased baking sheet. Drizzle bread cubes with melted butter or olive oil and bake, stirring often, about every 5 minutes, to keep from burning. Remove from the oven when just golden and drizzle with more melted butter or oil. Toss with the pressed fresh garlic while they are hot, then set aside to cool to room temperature.

In work bowl of a food processor, drop garlic through feed tube with the motor running to chop. Stop machine and add anchovies. Process until smooth.

Add lemon juice and Dijon. Add olive oil through the feed tube, drizzling in and processing just until thick. Add grated Parmesan cheese, and process just until combined. Transfer to a covered container and refrigerate until serving.

Bring to the table the bowl of greens, dressing, croutons, a pepper mill, Parmesan and a cheese slicer. Grind pepper over greens, then toss with dressing, coating all the leaves. Add croutons and toss to distribute.

Serve at once, covering the top of each salad with some shaved Parmesan

CHEESE N CHICKEN ENCHILADAS

1 med. onion, chopped

1 pkg(3 oz) cream cheese - cubed

2 TBSP butter

1 tsp ground cumin

1 & 1/2 cups shredded chicken or turkey

2 cups shredded sharp cheese; divided

8 flour tortillas (6")

1 --12oz jar picante sauce-divided

Heat oven to 350 degrees F. Cook and stir onion in butter in a large skillet until tender. Stir in chicken, 1/4 C. picante sauce, cream cheese, and cumin; cook until thoroughly heated. Stir in 1 C. cheese. Spoon approx. 1/3 C of chicken mix in center of tortilla; roll up. Place seam side down in a 12 x 7 baking dish. Top with remaining picante sauce & shredded cheese. Bake 15 min. 4-6 servings

Note: You can use pepper jack cheese as part of the 2 cups of shredded cheese for an extra kick.

CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES

3/4 C. sun dried tomatoes

4 T. butter

2 tsp. garlic powder or 3 cloves chopped

1 C. rich chicken stock

1 1/2 C. heavy cream

6-8 boneless, skinless chicken breast halves

salt & pepper to taste

2 T olive oil

2 T fresh or 2 tsp. dried basil

8 oz fettuccine noodles

Parmesan cheese

Snip tomatoes into small pieces, discarding as many seeds as possible. Melt butter in saucepan over low heat, add garlic, cook 1 min. Add 3/4 C. of the chicken stock and the tomato pieces, bring to a boil. Simmer about 10-12 min over med heat. Add cream and bring just to a boil, stirring often. Reduce heat and simmer until the sauce is thick enough to coat a spoon. Sprinkle chicken breasts with salt & pepper. Heat oil in heavy skillet add chicken and saute about 3-4 min . Transfer chicken to a separate bowl and

keep warm. Discard excess oil and fat from skillet, just leaving skillet slightly covered with residue. Add remaining chicken stock and bring to a boil, scraping pan juices. Add cream sauce, stir in basil. Reduce heat to very low and add chicken. Meanwhile, cook pasta according to pkg. dir. Drain & transfer to a serving bowl. Place chicken & sauce over pasta, sprinkle with Parmesan.

CHOCOLATE BUTTERSCOTCH BARS

1-1/2 cups graham cracker crumbs

1/2 cup butter or margarine -- melted

6 ounces semisweet chocolate chips

6 ounces butterscotch morsels

1-1/4 cups coconut flakes

1 cup pecans -- chopped

1 14-oz can sweetened condensed milk

Combine crumbs and butter; stir well, and press into a 9-inch baking pan. Layer chocolate chips, butterscotch morsels, coconut, and pecans over crumb mixture. Pour milk evenly over top. Bake at 350 degrees F. for 35 to 40 minutes. Cool, and cut into 1-1/2-inch squares. Yield: 36 servings.

CHOCOLATE CHUNK COOKIES WITH WALNUTS

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1/2 cup (packed) golden brown sugar

1/3 cup sugar

1 large egg

1 teaspoon vanilla extract

1 2/3 cups all-purpose flour

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

14 ounces semisweet chocolate, coarsely chopped

1 cup coarsely chopped toasted walnuts

Powdered sugar

Beat first 3 ingredients in large bowl until light and fluffy. Add egg and vanilla and beat until blended. Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended. Stir in chocolate and walnuts. Refrigerate dough until firm, about 1 hour.

Preheat oven to 350 degrees. Line 2 heavy large baking sheets with parchment paper. Form dough into balls, using generous tablespoon for each. Place on sheets, spacing 2 inches apart.

Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool for 5 minutes. Transfer cookies to racks and cool completely. Sprinkle with powdered sugar. (Can be prepared ahead. Store in airtight container at room temperature 2 days or freeze up to 2 weeks.) Wrap in plastic to transport.

COLD TANGY NOODLE SALAD

1 pound fresh thin Asian wheat noodles

For dressing:

2 tablespoons sesame oil

3 tablespoons soy sauce

1 1/2 tablespoons rice wine vinegar

2 tablespoons sugar

1/2 teaspoon salt

Chile oil to taste

2 green onions, sliced

1/2 cup chopped cilantro

1/4 cup toasted pine nuts, optional

Cook noodles in pot of boiling water until tender.

Mix together sesame oil, soy sauce, vinegar, sugar, salt and chili oil. Add green onions, cilantro and pine nuts. Toss noodles with dressing, and serve.

COMPANY HAMBURGER PIE

2 pounds Ground Beef, extra lean

1/2 cup Cornflake crumbs

3 cloves Garlic -- minced

1/4 cup Onion -- finely chopped

1 Egg -- beaten slightly

1/2 teaspoon Salt

1/4 teaspoon Black Pepper -- freshly ground

3 cups Water

1 cup Milk, skim

1 teaspoon Salt

2 2/3 cups Instant Mashed Potatoes -- dry

1 tablespoon Margarine

In a large mixing bowl, combine ground beef, cornflakes, garlic, onion, egg, salt and pepper. Mix well with hands. Place beef mixture into 9" pie pan. Pat to cover bottom and sides evenly. Bake meat mixture at 425 degrees F for 30 minutes, then drain off excess fat.

Heat water, skim milk, and salt just to a boil, then remove from heat. Add potato granules or flakes, and mix thoroughly with a wire whisk (depending on brand used, you may need to adjust the amount of flakes for proper consistency). Add margarine to potatoes and blend well. Cover and allow to stand 5 minutes, or until potatoes thicken. Spread evenly over meat mixture. Return to oven and bake until potatoes are golden brown. Allow to rest 10 minutes before cutting pie into wedges.

*Variation: For a fancier company meal, reserve 1 cup of the finished potatoes. Spread the main amount of potatoes onto the meat, and then place reserved potatoes into a cake decorating tube or sleeve. (I have also used a zip baggie with a small amount of corner snipped off). Decorate pie with potatoes as desired, then bake as directed above. For a different look, food coloring or American cheese may be added to potatoes for coloring. Copyright: "(c)2000, Kaylin Cherry/Real Food for Real People"

CREAMED CUCUMBERS

4 Cucumbers -- peeled and sliced

3 Green Onions -- chopped fine

1 cup Mayonnaise

1/4 cup Sugar

4 teaspoons Wine -- or rice vinegar

1/2 teaspoon Salt

1/2 teaspoon Dill

1 tablespoon Mustard

Combine all ingredients except for cucumbers. Stir until sugar is dissolved. Add

cucumbers and mix well. Refrigerate until you serve.

ENGLISH TOFFEE

1 cup chopped, roasted unblanched almonds

1 cup butter

1 cup white sugar

1/2 cup brown sugar

2 tablespoons water

1/2 teaspoon baking soda

3 squares (1 ounce each) semi-sweet chocolate

Sprinkle half the almonds in a buttered 13-by-9-inch pan. In a 3-quart saucepan, melt butter, add white and brown sugar and water and mix well. Bring to a boil, stirring constantly. Continue to stir until a candy thermometer reaches 300 degrees. Remove from heat, stir in soda. Work fast. Pour and spread over almonds in pan. Let cool 5 minutes. Grate or shave chocolate over the top of toffee. Spread chocolate evenly with a spatula. Sprinkle on the remaining almonds and press lightly. Cool. Break into pieces.

FIDEO

1 1/2 lb lean beef, cubed (or ground beef)

1/2 T whole black pepper

2 T vegetable oil

3 small garlic cloves

1 small onion, diced

5 to 6 oz fideo (vermicelli)

1 green bell pepper, diced

2 fresh tomatoes, diced

1 T cumin seed

Cut beef into bite-sized cubes (or break apart ground beef) and brown in skillet with oil until well done (approximately 20 to 30 minutes). Combine onion and bell pepper and set aside. In blender, grind cumin seed, black pepper and garlic cloves until pulverized. Combine spices with beef and vegetables; mix well. Add fideo (vermicelli) and enough water to cover entire mixture and then add diced tomatoes. Cover and bring to a slow simmer. Cook approximately 15 minutes or until fideo is tender. Do not stir until ready to serve.

FREEZER SPAGHETTI SAUCE

You can use just about any recipe for spaghetti sauce & then freeze in Ziplock bags or containers. One tip I've found useful, though is to add a little tomato paste to whatever recipe I'm using. That seems to make the thawed sauce a little smoother and less watery. Also, instead if dropping tomatoes in boiling water to remove skins, you can simply freeze them overnight and then thaw for a few minutes. Skins will slip right off!

Finally, you may want to do some ready-to-eat spaghetti sauce, but I'd also recommend doing some basic stewed tomatoes. If you simmer chopped onion, a little chopped bell pepper, a little chopped celery (opt.), and some minced garlic with the tomatoes, you can always use them for other quick meals besides spaghetti. When thawed, you can:

Add jalapenos or green chiles to substitute for canned Ro-Tel in casseroles and Mexican dishes.

Use with chile powder for chili or enchiladas.

Add mushrooms, veggies, and herbs for pasta Primavera.

Pour over stuffed cabbages, squashes, or bell peppers for a yummy sauce.

Add to macaroni, ground beef, and corn for a quick goulash.

Add cilantro and chopped fresh hot peppers for a quick homemade salsa.

Add crushed red pepper flakes, pour over eggplant or chicken, and bake

topped with mozzarella or Feta.

FRESH FROM THE GARDEN SALAD RECIPE

2 large Cucumbers -- peeled

4 medium Tomatoes

2 medium Carrots -- peeled

1 medium Green Pepper

1/3 cup Olive Oil

2 tablespoons White Vinegar

1 head Iceberg Lettuce

Wash vegetables and drain on paper towels. In a large bowl, tear lettuce into bite sized pieces, and set aside. You will need another large bowl for the following: Slice cucumbers about 1/8 to 1/4" thick, and place into bowl. Core tomatoes, and slice into wedges, then place into bowl with cucumbers. Slice carrots thinly, and place into bowl with other vegetables. Core green pepper, then remove membranes and seeds. Slice into thin strips, and add to bowl. Toss vegetables with olive oil and vinegar, and let sit for 10 minutes. Serve vegetable mixture on a bed of lettuce, with salad dressing of your choice.

FROSTING USED IN STORES

1 1/2 - 2 pounds Powdered Sugar

1/2 cup Flour (white flour is best)

1/2 cup Vegetable Shortening

2 Tbsp. Light Corn Syrup

1 tsp. Vanilla (for white frosting use clear extract)

4 - 8 Tbsp. Milk

Food Coloring (as desired)

In a large mixing bowl, combine 1 1/2 pounds powdered sugar and flour, using a wire whisk. Cut vegetable shortening into sugar mixture, then add corn syrup and vanilla. Mix with electric beaters, adding milk 1 Tbsp. at a time until the desired consistency is achieved. Add extra powdered sugar as needed, if you get the mixture too thin. Food coloring can be added to the full batch, or divide the frosting into separate bowls and add coloring as needed.

FROZEN POPS

1 pkg. (3 oz.) Jell-O-Gelatin (any fruit flavor)

1 envelope Kool-Aid - UNSWEETENED (any flavor)

1 cup sugar

2 cups boiling water

2 cups cold water

Dissolve Jell-O, Kool-Aid and sugar in boiling water. Add cold water. Pour into ice cube trays, small paper cups or popsicle molds. Insert wooden sticks, spoons or lids. Freeze until firm- 2-3 hours. Makes 20-24 pops

*note: it is advisable to 'coordinate' the flavors/colors of the Jell-O & Kool-Aid!

GARLIC AND HERB CRUSTED MAHI MAHI

with cucumber-tomato-ginger salsa

For salsa:

1 cup seeded and diced Japanese cucumber

1/2 cup seeded and diced red tomato

3 yellow pear tomatoes, cut in half

2 tablespoons finely minced ginger

1/4 cup finely minced onion

2 tablespoons soy sauce

2 tablespoons rayu (spicy sesame oil; available at Asian markets)

Salt and freshly ground pepper to taste

For garlic-herb crust:

1/4 cup coarsely chopped garlic

1 teaspoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh tarragon

4 anchovy fillets

4 shallots, roughly chopped (about 1/2 cup)

1 teaspoon virgin olive oil

For fish:

4 mahi mahi fillets, about 7 ounces each (or substitute another firm-fleshed fish)

1 teaspoon canola oil

For salsa: Combine all salsa-specific ingredients in a mixing bowl and chill.

For crust: Place all crust ingredients in a food processor or blender, and puree. Coat one side of each mahi mahi fillet with this crust and let sit for 10 to 15 minutes. Heat canola oil in a non-stick saute pan and sear the crusted mahi mahi over high heat for 45 seconds to 1 minute per side for medium doneness.

Place fish, crust side up, on 4 serving plates and spoon salsa over and around each serving, letting juices from salsa run onto the plates.

GAZPACHO SALAD

1/2 large loaf plain country-style bread, cut into large cubes

1/4 cup minced cilantro

1/4 cup chopped Italian flat-leaf parsley

3 cups chopped fresh tomatoes

1 teaspoon salt combined with 2 tablespoons sherry wine vinegar

2 large cucumbers, peeled, seeded, and diced

1 medium red onion, diced

4 green onions, minced

1 red bell pepper, cored and diced

1 yellow bell pepper, cored and diced

For garlic-jalapeño dressing:

1/2 cup mayonnaise

1 tablespoon olive oil

2 canned minced jalapeño chiles

2 cloves garlic, pressed

Pinch of salt

Juice and grated zest of 1 large lemon

2 teaspoons grainy Dijon mustard

Dash of Tabasco sauce

For garnish:

1 ripe avocado, chopped

1 cup black olives, coarsely chopped or halved

1/4 cup mixed chopped Italian flat-leaf parsley and cilantro

In a food processor, grind bread cubes with cilantro and parsley until medium crumbs are formed. Set aside.

Place tomatoes in a sieve over sink to drain. Sprinkle with half the salt and vinegar. Let drain while you prepare the rest of the salad.

Place cucumbers on several thicknesses of paper towel to drain. Sprinkle with remaining salt and vinegar. Let stand at least 5 minutes, then blot dry with paper towels.

Combine red onion, green onion and bell peppers in a bowl. Toss to evenly mix.

In a small bowl, combine ingredients for dressing and whisk to blend.

In a deep glass trifle bowl, place 3/4 of the bread crumbs in the bottom. Next layer a third of the tomatoes, a third of the onion-and-peppers mixture, a third of the cucumbers, then spread with a third of the dressing. Repeat 2 more times, ending with a layer of the remaining bread crumbs on top of the dressing. Cover with plastic wrap and refrigerate up to 6 hours until serving.

Just before serving, garnish top with diced avocado, chopped black olives, and some parsley and cilantro. Serves 8.

HAUPIA CAKE

For sponge cake:

1 cup cake flour

1 teaspoon baking powder

2 eggs plus 2 yolks

1 cup sugar

1/2 cup water

2 tablespoons unsalted butter

For haupia:

4 cups unsweetened coconut milk

2 cups water

1 cup sugar

1/2 cup cornstarch

For garnish:

1 tablespoon shredded coconut

Preheat oven to 350 degrees. Grease a 9-inch round cake pan.

For sponge cake: Sift flour and baking powder into a small mixing bowl. Using an electric mixer, beat eggs and yolks at high speed for about 4 minutes, or until thick. Gradually add sugar to eggs and beat at medium speed for 4 or 5 minutes, until light and fluffy. Add flour mixture to eggs and beat at medium-low speed until just combined. Put water and butter in a saucepan and stir over medium heat until butter melts. Add to batter and beat until combined.

Pour batter into prepared baking pan. Bake in oven for 20 to 25 minutes, or until a toothpick inserted comes out clean. Let cake cool in pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in freezer, preferably overnight.

For haupia: Place coconut milk, 1 cup water and sugar in a saucepan and bring to a boil. Mix cornstarch and remaining 1 cup water together in a bowl, add to the pan and stir until mixture returns to a boil and thickens. Remove from heat and keep warm in a double-boiler.

Remove sponge cake from freezer and cut a thin slice off the top to level off cake. Slice cake in half horizontally to make 2 even layers. Pour haupia over bottom layer, to a thickness of about 1/2 inch. Place top layer of cake over haupia, and press down gently. Pour more haupia over top of cake and use a spatula to spread it around evenly. Any remaining haupia can be spread over the sides with a spatula (or chill it in a small shallow pan, cut it into squares and serve with the cake) Refrigerate cake for 3 to 4 hours. When ready to serve, garnish with shredded coconut.

Note: For best results, bake cake the day before (or even several days). To dress it up more, serve cake with a fresh tropical fruit salad.

HOMEMADE CHEESE WHIZ

1 1/2 pounds American Cheese -- (like Velveeta)

13 ounces Evaporated Milk

1 tablespoon Butter or Margarine

2 Egg yolks -- beaten

1 tablespoon Flour

Cube cheese, and set aside. In a double boiler, melt butter and add cheese. When softened, add egg yolks, milk and flour, and stir with a wire whisk to blend well. Cook till thick. Store in a covered air tight container in the refrigerator for up to 30 days.

*This may be used in any recipe calling for jar cheese, such as Cheese Whiz or alone as a dip.

**Serving Suggestion: Heat 1 cup Homemade Cheese Whiz, 1 can refried beans and 1/2 cup salsa together to make a hearty dip for Tortilla Chips. (add jalapeno peppers if desired).

HOMEMADE MAYONNAISE AND MUSTARDS

1 egg yolk

1/2 tsp. Salt

1/2 tsp. dijon mustard, or more to taste

1 Tbs. lemon juice (or white wine vinegar)

1 cup light olive oil

hot water

Quickly bring the egg to room temperature by setting it in a bowl of hot water for 2-or-3 minutes, or until the egg no longer feels chilled when held in your hand. Then separate

out the yolk. Combine the egg yolk, salt, mustard and lemon juice or vinegar in a bowl; set the bowl on a folded towel to keep it from moving around. Briskly whisk the ingredients together until they are thoroughly blended; then begin adding the oil, drop by drop at first, then in gradually increasing amounts. When the oil is completely incorporated, taste the mayonnaise and add more salt or lemon juice or vinegar if

desired. A very thick mayonnaise can be thinned by stirring in a spoonful or two of hot water until you get the consistency you want. Makes 1 1/2 cups.

HOMEMADE MUSTARD

1/4 cup dry mustard

1 Tbs. sugar

1/4 cup white wine vinegar

1/2 tsp. Salt

1/3 cup dry white wine

3 egg yolks

In top of a double boiler, stir together mustard, vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture. Place over simmering

water and cook, stirring with a wire whisk, until mixture thickens slightly (about 5 minutes). Pour into small jars and let cool. Cover tightly and refrigerate for up to a month. Makes about 1 cup.

TARRAGON MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 1/2 tsp. dry tarragon. Serve with roast lamb or chicken, shrimp, steaks, or as a sandwich spread.

TOMATO MUSTARD Follow recipe for Homemade Mustard; adding 1 tsp. paprika, 1 Tbs. drained and chopped pimento, and 1/4 cup tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters, or baked ham.

LIME MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 3/4 tsp. grated lime peel and 1 1/2 tsp. lime juice. Serve with roast lamb or chicken, shrimp.

HOMEMADE POPTARTS

4 cups Flour

1 3/4 cups Vegetable Shortening

2 tablespoons Sugar

1 teaspoon Baking Powder

1 teaspoon Salt

1 Egg

1 teaspoon Vinegar

1/2 cup Cold Water

16 tablespoons Jam -- divided

Cut flour and shortening together with pastry blender or two butter knives, until completely blended (mixture will resemble crumbs). Add sugar, baking powder, salt, egg, vinegar and cold water. Mix with hands until mixture forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Divide dough into fourths, refrigerating the portions you are not working with yet. Take first 1/4 of dough and roll out onto a floured surface. Cut into rectangles using a sharp knife. It is helpful to make a template the size you wish your poptarts to be, from cardboard or heavy plastic, so they will be a uniform size. Spread on tbsp. jam on one half of the rectangles, leaving a half inch or so on the edges without jam. Cover with the other half of the rectangles. Crimp edges with a fork. Bake at 350 degrees F. for 12 - 15 minutes or until the pie dough is evenly browned and cooked through. Cool completely and place into zip baggies for storage until you are ready to eat them. Repeat with remaining dough and jam until it is all completed.

Variation: Glaze poptarts with a simple glaze made from powdered sugar, milk and vanilla extract. Be sure to let glaze dry hard before placing poptarts into storage baggies.

Copyright: "(C)2000, Kaylin Cherry/Real Food for Real People"

ITALIAN MEATBALL SANDWICH CASSEROLE

2/3 cup chopped green onions

1/2 cup Italian seasoned bread crumbs

1/4 cup and 2 tablespoons grated Parmesan cheese

2 pounds ground beef

2 pounds Italian-style bread, cut into 1 inch cubes

2 (8 ounce) packages cream cheese, softened

1 cup mayonnaise

2 teaspoons Italian seasoning

1/2 teaspoon freshly ground black pepper

4 cups shredded mozzarella cheese

6 cups spaghetti sauce

2 cups water

4 cloves garlic, minced

Preheat oven to 400 degrees. Mix together onions, bread crumbs, cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees. Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese. In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan.

Sprinkle the remaining mozzarella cheese evenly over the top. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through. 10 servings.

JORDAN MARSH BLUEBERRY MUFFINS

Preheat oven to 375

1/4 c butter

1 c sugar

1 egg beaten

1/2 c milk

1 3/4 c flour

2 1/2 t baking powder

1/4 t salt

2 c blueberries

1) Rinse & drain blueberries

2) Cream butter & sugar until fluffy

3) Add eggs

4) Mix together flour, baking powder & salt, add to mixture

5) Add milk to butter & sugar

6) Flour berries with 1T flour, add to batter

7) Fill muffin cup 2/3 full, sprinkle with sugar

Bake 25-30 min.

Note: You can use a loaf pan, and cook for about 50-60 min. Double the recipe and use a square pan a little larger than a brownie pan and cook about 30-40 min. Keep checking for doneness. Check first on the least amount of time.

Needs a different kind of sugar for the tops.

LEMON BASIL PASTA SALAD

1 pound penne pasta, cooked and rinsed in cold water

juice and grated rind of 1 lemon

2 tablespoons olive oil

2 tablespoons rice vinegar

1 ounce fresh basil, chopped

1 ounce fresh cilantro or parsley, chopped

1/4 cup pine nuts, toasted

1/4 cup shredded Parmesan cheese

2 Roma tomatoes, diced

3 cloves garlic, crushed

Mix all ingredients and chill well.

LENTIL SALAD

In a large pot bring 3c water and 1 t. salt to boil. Reduce heat to low, add 1c. lentils, cover and cook for 20 min. or until tender.

Strain lentils.

Combine 3T. cider vinegar, 3T. olive oil, 4 chopped plum tomatoes and 2 Cups of fresh basil and toss with the lentils. Yield 6 servings.

MICROWAVE INFORMATION

Microwaves can do more than warm snacks

Last in a series for college students and other beginning cooks.

BY ALETA WATSON

Mercury News

EVEN if you don't have much else in your kitchen, you're likely to have a microwave. Compact models even have become fixtures in most dorm rooms. So make the most of it.

The microwave can do a lot more than warm up coffee or pop a bag of popcorn. Few people really prepare meals with it, though, because it requires a completely different approach to cooking. Meat doesn't brown. Most cakes and breads get soggy. Timing is tricky.

So use it for the things it does best: cooking up some great risotto and polenta and flash-cooking vegetables and fish.

Once you've made risotto in the microwave, you may be hooked. Here the classic Italian rice dish, which takes 40 minutes or more of stirring in traditional recipes, is stirred only at a few intervals.

At its simplest, it's a delicious side dish. Yet variations can include anything from dried mushrooms to seafood and vegetables. Here is a basic recipe to dress up as inspiration strikes.

Be sure to use the Italian arborio rice, available at most supermarkets. Its large, short grains soak up the broth and develop a creamy texture. Always use a good quality, low-sodium chicken broth, too.

Microwave polenta also is a wonderful invention -- all the goodness of the Italian original without all the stirring. This dish comes out with a velvety texture every time, and you stir it only once during cooking.

Consider this dish a pasta or rice substitute. It's as good with a fresh tomato sauce as it is with sauteed bell peppers and sausage. Or stir in a little Gorgonzola cheese. A delicious variation calls for minced green onions and a dash of red pepper flakes stirred into the polenta with the Parmesan cheese in the last step.

Although you may use regular American cornmeal, the dish works best with coarse, stone-ground cornmeal for polenta.

Many vegetables and fish also are suited to cooking in the microwave. Remember to cut the food into uniform sizes, arrange in a shallow dish and cover tightly with microwave-safe plastic wrap, pricking the wrap with a fork a couple of times to let steam escape.

As times may vary depending on the size and power of your oven, check food at least once before the recommended time has elapsed. Then adjust instructions for your oven.

Here are some suggestions:

Artichokes: Wash well, trim stalk flush with bottom, strip off tough outer leaves, cut off prickly tips and wrap individual globes tightly in plastic wrap. For one artichoke: Cook 7 minutes; 12 minutes in small oven.

Asparagus: Wash well, trim stalks by snapping off woody ends. Amazingly, they break right where the stalk becomes tender. Arrange on plate 2 or 3 deep. Cover tightly. Cook 4 minutes for 1 pound; 6-8 minutes in small oven.

Carrots: Scrub or peel carrots, cut in halves lengthwise, or quarters if large, then in half crosswise. Dot with butter and cover tightly. Cook about 6 1/2 minutes for 1/2 pound or 8 minutes for 1 pound.

Fish: Choose fillets, place on dish, season if desired, cover tightly with plastic wrap. Cook about 1 minute for a 4-ounce fillet about 1/2-inch thick, 2 minutes for an 8-ounce fillet about 1/2 inch thick, or 3 minutes for an 8-ounce fillet 1 inch thick.

Green beans: Wash, break off tips, remove string, if any, place on a plate and wrap tightly with plastic wrap . Cook 1/2 pound about 4 1/2 minutes; 6 minutes in small oven.

Potatoes: Scrub potatoes, prick with fork, place on plate uncovered. Cook one potato about 7 minutes, 10 minutes in small oven; for two potatoes, cook for 11 minutes, 18 minutes in a small oven.

Snow peas: Wash, trim off tips and remove string, wash and leave small amount of water on pods. Place in bowl and wrap tightly with plastic. Cook about 2 minutes for 1/4 pound, 3 minutes for 1/2 pound.

Summer squash (zucchini, crookneck): Wash, trim ends, quarter or slice 1/4 inch thick. Arrange on dish and wrap tightly with plastic wrap. Cook about 8 minutes for 1/2 pound, 14 minutes for 1 pound.

Sweet potatoes: Wash, prick with fork, place on paper towel. Cook two large tubers about 14 minutes.

MICROWAVE RISOTTO

2 tablespoons butter

2 tablespoons olive oil

1/2 cup minced yellow onion

1 cup arborio rice (see "rice information")

3 cups chicken broth (may be canned)

1 teaspoon salt

Freshly ground black pepper

Freshly grated Parmesan cheese (optional)

Heat butter and oil in a 10-inch diameter quiche or deep pie dish, uncovered, at full power for 2 minutes. Add onion, and stir to coat with the butter and oil. Cook, uncovered, at full power for 5 minutes.

Add rice and stir to coat. Cook, uncovered, for 5 minutes more.

Stir in broth. Cook, uncovered, for 12 minutes. Stir well and cook for 12 minutes more.

Remove from oven and let stand uncovered for 5 minutes to let rice absorb remaining liquid. Stir in salt, pepper and cheese.

Note: Recipe is written for smaller microwaves of 500 watts or less. To cook in a more powerful oven, reduce time to 4 minutes in second and third steps; and 9 minutes in last two steps.

MOOSE BITES POLYNESIAN

2 pounds ground moose

3/4 cup brown sugar

1/3 cup uncooked oats

2 TBSP cornstarch

1 can water chestnuts, chopped

8 oz can crushed pineapple, drained-save juice

2 TBSP soy sauce

1 cup beef bouillon

1 small onion, chopped

1/2 cup vinegar

1/2 tsp garlic salt

2 TBSP soy sauce

1 egg

1/3 cup green pepper, chopped

1/2 cup milk

Combine first eight ingredients and form into small meatballs. Brown in shortening and drain well. Mix brown sugar and cornstarch. Add pineapple juice, bouillon, vinegar, and soy sauce. Bring to a boil, stirring occasionally until clear and thick. Boil 1 minute. Stir in pineapple and green pepper. Add sauce to meatballs and simmer 5-10 minutes.

MOOSE CASSEROLE MAHONYS

2 pounds moose meat, cubed

1 can cream of mushroom soup

1 pkg onion soup mix

1 cup canned tomatoes or 2 fresh tomatoes

Place meat in casserole dish and add mushroom soup, soup mix, and tomatoes.

Cover and bake at 325 degrees for 2 hours.

MOOSE MEATLOAF

2 pounds ground moose

1 pkg onion soup mix

1 1/2 cups evaporated milk

1 TBSP Worcestershire sauce

1/4 tsp pepper

1/2 tsp garlic salt

Sauce:

1 10 ounce can tomato soup

1TBSP Worcestershire sauce

1TBSP lemon juice

1 TBSP brown sugar

Combine first six ingredients and shape into loaf. Bake at 375 degrees for 30 minutes. Combine sauce ingredients and pour over loaf. Bake 30 minutes longer.

OLIVE LOVERS PASTA

1 28-ounce jar Spaghetti Sauce

12 ounces Pasta -- tri-colored twists

1/2 cup Black Olives -- sliced

1/2 cup Spanish Olives -- sliced

2 tablespoons Parmesan Cheese -- grated (optional)

Prepare pasta according to package directions. In a medium saucepan, simmer sauce over low heat, stirring occasionally until heated through. Spoon sauce and olives over pasta, and toss to coat well. Sprinkle with Parmesan cheese if desired.

PASTA WITH WHITE CREAM SAUCE

3 Tbs. minced onions

1/2 cup chicken broth, defatted

2 cups nonfat milk

1/3 cup all-purpose flour

1/2 cup dry white wine

1 tsp. chicken soup base

salt and white pepper, to taste

3 tablespoons Parmesan cheese, freshly grated

pasta - any kind, cooked and drained

Cook onion and broth in saucepan until liquid evaporates. In a small bowl, whisk flour with milk. Add to pan with onions and whisk, cooking until sauce begins to thicken. Add wine, soup base, and season with salt and pepper. Blend in Parmesan cheese, and cook over low heat for 2 to 3 minutes, until well blended. Serve over your favorite pasta.

PEACH CRISP

4 large Peaches -- peel+slice 1/4"

3 tablespoons Flour

1 cup Quick Cooking Oats -- uncooked

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

2 tablespoons Diet Margarine

2 teaspoons Diet Margarine

3 tablespoons Brown Sugar -- packed

5 teaspoons Sweetener -- such as NutraSweet

Non-stick Cooking Spray

Preheat oven to 350 degrees F. In a large bowl, toss peaches with 1 tablespoon of the flour and place in a 6x11" baking pan that has been sprayed with nonstick cooking spray. In a small bowl, combine remaining ingredients. Mix well until mixture is crumbly. Sprinkle evenly over peaches. Bake 30-35 minutes, until crisp. Serve warm or cold.

FRIED PLANTAINS

Serves 6

1/2 to 1 cup vegetable oil

4 yellow plantains, peeled and cut into 1-inch slices

3 cloves garlic, chopped

2 cups water

Caribbean sun-splashed salsa (recipe follows)

Fresh lime wedges

Heat the oil in a heavy skillet. Brown the plantains on each side and drain on paper towels. Once all the plantains are browned, smash them flat with the palm of your hand. Place the chopped garlic in a bowl with the water. Dip the plantains into the garlic water, then fry them again on both sides. Drain on paper towels and serve, still warm with salsa and lime.

This colorful and delicious salsa, also from "Jump Up and Kiss Me," has the added bonus of being fat-free. You can use it with the fried plantain recipe from the same cookbook or serve it with grilled fish or chicken.

CARIBBEAN SUN-SPLASHED SALSA

Makes 3 cups

1 ripe pineapple, peeled, cored and diced

1 ripe mango, peeled and diced

1 ripe papaya, peeled, seeded and diced

1 small red onion, finely diced

1/2 cup chopped fresh cilantro

Juice of 2 limes

1/4 cup freshly squeezed orange juice

1 tablespoon brown sugar

2 tablespoons dark rum

Pinch salt

1 tablespoon apple cider vinegar

2 fresh chilies or Scotch bonnet peppers, minced

Combine ingredients in a large bowl. Allow the salsa to sit at room temperature for 30 minutes before serving.

Here is a sweet way to prepare unripe plantains. This recipe comes from "Tropical Desserts" by Andrew MacLauchlan (MacMillan, a Simon & Schuster MacMillan Co., 1997).

CARAMELIZED PLANTAIN CURLS

Makes 20 to 25 candies

2 plantains, green and unripe

3 cups vegetable oil for frying

1/2 cup granulated sugar

Powdered sugar for dusting

Peel the plantains and cut in half crosswise. Cut each half lengthwise into 1/16th-inch-thick slices. Heat the oil in a large saucepan to 325 degrees over high heat, then reduce it to low to maintain a hot frying temperature.

Fry the plantain slices, 4 or 5 at a time, for 11/2 to 2 minutes. Remove them from the oil with a slotted spoon and drain on paper towels or a flattened paper bag.

Sprinkle the granulated sugar in a saute pan and place over high heat. Allow the sugar to melt and caramelize, stirring once or twice, until it turns a light amber color. Allow the caramel to cool for 1 minute and then use a spoon to drizzle it over the plantain curls. Sprinkle with powdered sugar. Store in an airtight container.

POLENTA (MICROWAVE)

2 cups water

1/2 cup cornmeal

1/2 teaspoon salt

2 tablespoons butter

Freshly ground black pepper

2 heaping tablespoons Parmesan cheese

Combine water, cornmeal and salt in a 2-quart glass bowl. Cook, uncovered, at full power for 9 minutes. Stir well, cover loosely with paper towel and cook 9 minutes more. Remove from oven. Uncover and stir in butter, pepper and cheese. Let stand for 3 minutes, then serve hot.

Note: Recipe is written for smaller microwaves of 500 watts or less. To cook in a more powerful oven, reduce time to 6 minutes in each step.

PRAWNS AND BEAN THREAD IN CLAY POT

(Serves 6 with rice and other dishes)

1 pound large tiger prawns, shelled and butterflied

1 teaspoon sea salt dissolved in 1/2 cup water

1 teaspoon peanut oil

8-10 large, 1/4-inch thick slices of fresh ginger, crushed

10 cloves garlic, crushed but left whole

A dozen cilantro roots, cleaned and crushed, or substitute a small handful of thick

cilantro stems

2 teaspoons white or black peppercorns, cracked

2 green onions, both white and green parts cut into inch-long pieces

2 small (1.7-ounce) or 1 medium (3.5-ounce) packages of bean thread noodles, soaked

in tap water 5-10 minutes to soften

1 tablespoon fish sauce

1 tablespoon black soy sauce (see Note)

4 tablespoons good-quality oyster sauce

3/4 cup mild chicken or seafood stock

A few cilantro sprigs for garnish

Soak shelled prawns in salted water about 10 minutes. Then rinse in several changes of water to remove salt. Drain well.

Oil bottom of clay pot and spread ginger slices over it. Follow with garlic, cilantro roots or stems, cracked peppercorns and green onions. Layer drained, softened bean thread over them and sprinkle with a mixture of the fish sauce and black soy sauce. Arrange prawns over noodles and coat evenly with oyster sauce.

In small saucepan, heat chicken or seafood stock to boiling. Pour in gently along the side of the clay pot so that oyster sauce is not washed off prawns. Cover with lid and place clay pot over medium heat. Bring to boil and cook 5 to 8 minutes, or until prawns are just cooked and succulent.

Serve hot in clay pot, garnishing prawns with cilantro sprigs.

Note: This is a thick, almost black soy sauce that has the sweetness of molasses. A commonly available brand has a dragonfly logo and is made by Kwong Hung Seng of Thailand.

PROVENAL CHICKEN WITH WARM CORN SALAD

1/4 cup olive oil

Four 5- to 6-ounce boneless and skinless chicken breasts, pounded to half their normal

thickness (see Note)

Salt and freshly ground black pepper

4 ears fresh corn

1 medium red bell pepper

3 scallions

2 small to medium zucchini, about 12 ounces total

1 medium to large tomato

1/2 cup pitted black olives, not ripe olives

2 teaspoons cider vinegar

2 teaspoons ground cumin

Put a skillet or saute pan large enough to hold all the chicken in one layer over high heat. Add 2 tablespoons of the olive oil. Season chicken with salt and pepper, and add to skillet. Cook 4 minutes on one side, then lower heat to medium-high and cook 3 minutes on the other side, or until no pink appears in the middle. (Cut into a piece if you're not sure.) Remove the chicken to a platter and cover with foil.

Meanwhile, put about 2 inches hot tap water and 1 teaspoon salt in a pot large enough to hold corn in one layer. Cover pot and put it over high heat. Shuck corn. Put corn into pot when water boils and cook 2 minutes.

While corn cooks, dice bell pepper. Trim and thinly slice white and green parts of scallions. Drain corn. Put bell pepper and scallions into a mixing bowl. Cut kernels from corncobs and add to mixing bowl. (Use a kitchen towel to hold corn if it is too hot.)

Dice the zucchini and add to skillet used for chicken. Chop tomato and olives. Add both to zucchini. Cook about 2 minutes or until zucchini has just softened. Add salt and pepper to taste, remembering that olives are salty.

Meanwhile, mix the remaining olive oil, vinegar, cumin, salt and pepper to taste in a small bowl or cup. Add to corn salad and mix well. Pour zucchini mixture over chicken and serve with corn salad.

Note: Many markets now sell chicken breasts already pounded.

RASPBERRY CHEWS

Bottom:

3/4 cup butter (1 1/2 sticks)

1/4 cup sugar

2 egg yolks

1 1/2 cups sifted flour

Meringue:

2 egg whites

1/2 cup sugar

1 cup walnuts, finely chopped

Middle:

1 cup raspberry preserves

1/2 cup flaked coconut

Preheat oven to 350 degrees. Cream butter and sugar, then beat in egg yolks. Stir in sifted flour. Spread mixture into ungreased 13-by-9-inch baking pan. Bake 15 minutes or until golden brown. Cool while preparing meringue.

Prepare meringue by beating egg whites until foamy and doubled in bulk. Slowly add sugar and continue beating until peaks form. Fold in walnuts.

Spread preserves over cake and sprinkle with coconut. Spread meringue over top. Bake at 350 degrees for 25 minutes or until golden. Cool completely.

RICE: INFORMATION ON VARIETIES

Basmati: A staple cuisine in India. Its aging process brings out a nutty aroma and flavor of this long grain rice. Used in stir-fry, pilaf, salads and desserts.

Arborio: Popular in Italy and other Mediterranean countries. Creamy in texture, this rice is ideal for preparing Risotto and paella.

Black Japonica: A blend of short grain, black rice and medium grain mahogany rice. This rice has a musky aroma with a sweet, yet spicy flavor. It is often combined with other rice varieties and is great in stir-fry and casseroles.

Wehani: A long grain aromatic mahogany. This rice has a musky, nut-like flavor and is very versatile, being used in casseroles, salads, stuffing mixes, pilafs and desserts.

Cal Mochi: This rice is most often used in creating Asian desserts and is also commonly used in rice blends.

Christmas Rice: A musky flavored, short, red grain rice providing a more sticky texture. This rice is ideal for entrees, casseroles, soups and side dishes.

RICE BLENDS

Jubilee: A combination of seven colorful rice varieties -- Wehani, Black Japonica, sweet brown, and short, medium and long grain red. This blend has a variety of subtle flavors and a hint of aroma and may be used in entrees, stuffing mixes, casseroles, and side dishes.

Wild Blend: A blend of selected rice varieties including sweet brown, long grain brown, Wehani and Japonica. Provides a musky, yet spicy flavor of Black Japonica and an aroma of Wehani. This rice is excellent with seafood but may be used with other meats, stuffing mixes and side dishes.

Countrywild: This colorful, flavorful, fragrant blend is a combination of Wehani, long grain brown rice and Black Japonica. It is ideal for casseroles, pilafs and side dishes.

This information was pasted in from the Modesto Bee, Living Section 9 13 2000.

Feldman is a registered dietitian and nutrition adviser for the University of California Cooperative Extension in Stanislaus and Tuolumne counties. Call: Modesto, 525-6800; Sonora, 533-5695. Write: 3800 Cornucopia Way, Suite A, Modesto 95358. E-mail: nifeldman@ucdavis.edu

SAUSAGE AND RICE CASSEROLE

1 pound Sausage

1 Onion

1/2 Green Pepper

1/2 stalk Celery

1/2 cup Almonds -- sliced

1 cup Rice -- uncooked

1 1/2 packages Lipton Chicken Soup Mix

4 1/2 cups Boiling Water

1 can Chicken Broth

1/2 can Cream of Mushroom soup

Fry sausage and drain. Saute onion, pepper, celery and sliced almonds. Cook rice and Lipton soup mix in water for 30 minutes. Mix all ingredients and bake in 350 degree F oven for 40 minutes.

SHANGHAI NOODLES WITH CHILI GINGER SAUCE

(Serves 6 with rice and other dishes)

1 8.8-ounce package mung bean (or green bean) sheet noodles

2-3 tablespoons pure sesame oil

1/2 cup plus 2 tablespoons Japanese-style soy sauce

3/4 pound medium shrimp, shelled and butterflied OR 3/4 pound lean pork

2 tablespoons peanut oil

8 cloves garlic, chopped

2-3 tablespoons finely chopped ginger

4-6 red jalapeño or Fresno peppers, chopped, with seeds

1/4 cup Chinese black vinegar (see Note)

2-3 tablespoons sugar, to taste

1 cup broth (reserved from cooking shrimp or pork)

1/2 cup green onions cut into thin rounds (use both white and green parts)

1/2 cup chopped cilantro leaves and stems

Soak mung bean sheet noodles in tap water until softened (about 15-30 minutes). Then cut into rectangles about 1 1/2 inches by 2 inches. Blanch in boiling water for 1 to 2 minutes, or enough to cook to the desired softness. Drain and toss immediately with sesame oil and 2 tablespoons soy sauce. Arrange on serving platter.

Cook shrimp by blanching in 2 cups boiling water for about 30 seconds, or until just cooked through. Drain and reserve cooking liquid for later use. Arrange shrimp over noodles. If using pork, cook the piece whole either by steaming or boiling, then slice into thin, bite-size pieces and arrange over noodles. Reserve cooking liquid.

Heat peanut oil in a wok or saucepan until hot. Saute garlic until aromatic, then add ginger and peppers. Saute 30 seconds more. Add remaining soy sauce, black vinegar and sugar. Mix in 1 cup reserved broth from cooking shrimp or pork, green onions and cilantro. Bring to boil. Taste and adjust flavors as needed to the desired saltiness, sweetness and sourness. Spoon over noodles and serve hot.

Note: A good brand is Koon Chun from Hong Kong.

SHRIMP REMOULADE

2 eggs

1/4 cup whole grain mustard or creole mustard

3 Tbs. brown mustard

1/2 cup ketchup

1 3/4 Tbs. red wine vinegar

3 Tbs. horseradish sauce

2 Tbs. worcestershire sauce

1 Tbs. paprika

1/4 cup celery, coarsely chopped

3 Tbs. minced garlic

1/4 cup minced parsley

2 bay leaves

1 tsp. salt

2 Tbs. fresh lemon juice

1 tsp. hot sauce

1/2 cup olive oil

2 lbs. shrimp, shelled, cleaned and chilled

Lettuce

Lemon wedge

In a food processor combine the first 15 ingredients. Process until smooth. Slowly pour in Oil and blend well. Chill. To serve: Place a lettuce leaf on a plate. Pour some of the Remoulade onto leaf. Arrange shrimp on sauce. Garnish with lemon wedge.

SPAGHETTI SAUCE WITH MEAT

5-6 (16 oz. cans) tomato sauce

2 (6 oz. cans) tomato paste

2 Tbsp. or more basil

2 Tbsp. or more leaf oregano

some rosemary

1-2 Tbsp. sugar

2 bay leaves

a little sage

Combine all ingredients and simmer while meat mixture is browning, adjusting seasonings to your taste as sauce is simmering.

Meat Mixture:

2 lbs. ground beef (lean)

1/2 - 1 onion, copped

1 bell pepper, diced

4 cloves garlic, pressed

Mushrooms, chopped (optional)

Brown meat, onion, bell pepper, and garlic. Add mushrooms toward the end. When brown, drain and mix with sauce. Continue to simmer 30 to 45 minutes. Remove bay leaf before freezing.

SPICY CHICKEN CHILI

1 tsp. olive oil

1 pound skinned/boned chicken thighs, cut into bite-size pieces

1 cup chopped onion

3/4 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves -- minced

3 cups one-third-less sodium chicken broth -- divided

1 cup dried navy beans

1 Tbs. chili powder

1 tsp. dried oregano

1/2 tsp. cumin seeds

1/2 tsp. salt

1/4 tsp. pepper

28 ounces crushed tomatoes -- undrained

4 1/2 ounces chopped green chilies -- undrained

1 1/2 ounces shredded sharp cheddar cheese

Heat oil in a large nonstick skillet over medium-high heat. Add chicken: sauté 5 minutes or until browned. Add onion, bell peppers, and garlic; sauté 3 minutes. Stir in 1/2 cup broth, scraping skillet to loosen browned bits. Spoon chicken mixture into an electric slow cooker. Add remaining broth, beans, and next 7 ingredients (beans through chilies); cover with lid, and cook on high heat setting for 6 hours or until beans are tender. Ladle chili into bowls, and top with shredded cheese.

SPICY CHICKPEAS WITH GINGER

3 tablespoons vegetable oil

1 large onion, finely diced

1 bay leaf

3 garlic cloves, minced

2 tablespoons grated ginger

2 teaspoons ground coriander

2 teaspoons ground cumin

1/4 teaspoon ground cardamom

Salt and freshly ground pepper

2 tomatoes, peeled and diced

1 1/2 cups water

3 cups cooked dried chickpeas or 2 (15-ounce) cans, rinsed

Juice of 1/2 lemon

For garnish:

Diced onion

Jalapeño peppers

Chopped cilantro

Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently until well browned, 12 to 15 minutes. Lower heat and add bay leaf, garlic, ginger, spices, salt and pepper and tomatoes. Cook 5 minutes, then add water and chickpeas. Simmer until liquid is reduced to sauce-like consistency. Taste for salt and season with lemon juice. Serve with garnishes.

SPICY CHINESE POTATO SALAD

3 cups cubed red potatoes (skin intact)

3/4 cup minced red bell pepper

1/2 cup minced celery

1/4 cup finely chopped green onions

1/4 cup rice wine vinegar

2 tablespoons dark sesame oil

1 teaspoon grated ginger root

1 teaspoon honey

1 tablespoon lemon juice

1 tablespoon hoisin sauce

1/4 teaspoon cayenne pepper or more to taste

In a large pot over medium-high heat, cook potatoes until tender, about 20 minutes. Drain and chill for 20 minutes.

In a salad bowl, combine red bell pepper, celery, green onions, vinegar, oil, ginger root, honey, lemon juice, hoisin sauce and cayenne. Add chilled potatoes and toss well. Cover with plastic wrap and set aside to marinate at room temperature for 20 minutes more. Serve at room temperature.

SUGAR CRUSTED FIGS

1/4 cup water

1 tablespoon vanilla extract

1-1/2 pounds figs -- fresh, stemmed

1-1/4 cups sugar -- superfine

1 cup whipping cream

1 teaspoon vanilla extract

Combine water and 1 tablespoon vanilla in a 1-cup measuring cup. Dip each fresh fig in mixture, and dredge in superfine sugar, coating each thickly. Place figs into lightly greased individual shallow baking dishes. Bake at 425 degrees F. for 15 to 20 minutes. Combine whipping cream and 1 teaspoon vanilla; beat at high speed with an electric mixer until soft peaks form. Spoon mixture over warm figs. Yield: 4 servings.

SUMMER SPREAD

2 large fresh tomatoes (preferably from the garden)

1 large bunch basil

4 large cloves garlic

2 green onions.

Dice the tomato into small chunks. Cut the basil into small snippets. Mince the garlic. Dice the onion. Mix all in a container which seals well. Let sit overnight, shaking occasionally. I drain the liquid into the spaghetti sauce I've made, but it's your own personal taste.

Serve on small sliced pieces of Italian bread. Or serve with a big green salad and an antipasto platter.

NOTE: you don't have to let it sit overnight, you can toss immediately with cooked linguini for a wonderfully tasty sauce.

NOTE: If you add this recipe to 1 pound of hamburger, 1 heaping cup of bread crumbs, 1 egg, and 1/2 tsp garlic powder and 1/2 tsp black pepper shape it into a meatloaf and bake 350 degrees for not quite 45 minutes. Excellent meatloaf.

NOTE: Take the above recipe and shape into 1 inch meat balls which will microwave done in about 10 minutes.. Serve the meatballs with another batch of the summer spread mixed with linguine or spaghetti for pasta and meatballs.

NOTE: Shape the meatloaf recipe into 2 inch meat balls, put on hoagie rolls and have a meatball sandwich.

NOTE: Toss with a cooked pound of curly roni pasta, add 3 Tablespoons Italian dressing, 1/2 cup cubed pepperoni or Italian ham, and 1/2 cup cubed mozzarella cheese for a quick pasta summer salad. Again...it is so much tastier if left overnight.

NOTE: Leftovers can be added to beaten eggs and topped with mozzarella cheese for a tasty frittata.

SWEET POTATOES AND GRANNY SMITH APPLES

2 tablespoons butter

2 pounds sweet potatoes, peeled and rough-cut into 1 1/2-inch pieces

1 large Granny Smith apple, cored and cut into wedges (peeling is optional)

1 pear, cored, peeled and sliced

1/2 cup fresh cranberries

1/4 teaspoon ground nutmeg

1/4 cup honey

Melt butter in a large skillet over medium heat. Add sweet potatoes and saute 10 minutes, stirring often. Add apple wedges, pear slices, cranberries, nutmeg and honey and stir to combine. Cover and cook 5 minutes. Remove cover and continue cooking 3-5 minutes or until sweet potatoes and apples are tender. Serve warm.

TEQUILA TENDERLOIN

1/4 cup prepared mustard

2-pound pork tenderloin

1/4 cup vegetable oil

2 cloves garlic, cut into halves

1/4 cup chopped carrots

1/4 cup chopped celery

1/4 cup lime juice

1/4 cup tequila

2 teaspoons ground red chiles

1 teaspoon cumin

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried thyme leaves

1/4 teaspoon pepper

4 medium tomatoes, chopped

1 small onion, chopped

1 bay leaf

1/4 cup snipped parsley

Spread mustard over pork. Heat oil and garlic in skillet until hot. Cook pork in oil over medium heat until brown. Remove garlic. Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer until pork is done, about 30 minutes. Remove bay leaf. Sprinkle with parsley.

TUNA AND GREEN BEANS WITH TOMATO

and mozzarella salad

1 teaspoon salt plus additional for seasoning

2 large ripe tomatoes, about 1 pound

12 to 14 ounces fresh mozzarella

20 to 25 basil leaves

Freshly ground black pepper

2 (8-ounce) tuna or swordfish steaks

Olive oil spray

1 pound green beans

1 lemon

1 shallot

1/4 cup parsley leaves, preferably flat-leaf parsley

1/4 cup extra-virgin olive oil plus additional for the table

Turn on gas grill (or light charcoal or preheat grill pan). Put 1 teaspoon salt and 1 quart hot tap water in a 12-inch sauté pan or wide saucepan. Cover and bring to a boil over high heat.

Meanwhile, core and cut tomatoes into 1/4-inch-thick slices. Slice mozzarella as thinly as possible. Alternate slices of tomato and mozzarella (in rows or a circle) on a serving platter, slightly overlapping each other. Tuck a basil leaf in between the tomato and mozzarella slices. Season with salt and pepper. Set aside.

Season tuna or swordfish with salt and pepper and spray with olive oil spray. Grill fish 2 minutes on each side. Put fish on a cutting board when done. Meanwhile, trim green beans and put them in the pan as soon the water boils. Cover and boil for 3 to 4 minutes or until just tender. Drain in a colander.

While the beans cook, juice the lemon. Peel and halve shallot. Drop shallot down chute of a food processor with motor running. When shallot is chopped, turn off the machine, add parsley leaves, 2 tablespoons lemon juice (save the rest for another use), and salt and pepper to taste. Turn on the motor and gradually add olive oil. Turn machine off.

Cut tuna into 1/4- to 3/8-inch thick slices. Combine tuna and green beans in a shallow bowl. Add dressing from food processor and toss gently but thoroughly. Serve tuna and green beans with tomato and mozzarella salad. Pass the olive oil and let each diner drizzle as much as he or she wishes on the tomato and mozzarella salad.

TWO TOMATO SALSA

8 ounces sun-dried tomatoes in oil, drained

8 ounces cherry tomatoes, halved

6 large scallions, sliced thin

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon superfine sugar

Handful of basil leaves

Chop sun-dried tomatoes and place in large bowl with cherry tomatoes. Add sliced scallions. Whisk together oil, vinegar and sugar. Pour over tomatoes, toss to coat well, then cover and chill for 1 hour. Just before serving, tear basil leaves into shreds and stir into salsa.