APPETIZERS

2/3 c Half&half

1 sm Onion, chopped

1 lb Chicken livers

1/4 c Flour

1 t Salt

-dash hot pepper sauce 2 T Butter

1 Clove garlic, minced

2 Eggs

2 T Brandy

1/2 t Each, sage & thyme

-Chopped fresh parsley Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half&half, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree

oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Chill completely. Then roll in chopped parsley, wrap in plastic and again in foil. Can be refrigerated up to 1 week or frozen 3 weeks. 

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2 Dozen chicken wings

1/2 ts Coconut extract

4 ts Curry powder

6 tb Melted butter

1 c Milk

2 c Instant mashed potatoes

3 tb Sweetened, flaked coconut

2 Cloves garlic, minced

Cut tips off wings. In a large bowl, combine milk, extract and wings. Stir to mix well. Marinate at least 2 hours (or overnight). In another bowl, combine potatoes, curry and cocoanut. Take wings out of marinade and roll in potato mixture. Place slightly apart on well greased cookie sheets. Combine butter & garlic. Drizzle over wings. Bake, uncovered, at 375 degrees until browned - 45 minutes.

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2 tb Butter

Oil, olive 1 sm Onion, chopped

1 lg Garlic, clove, chopped

1/2 lb Liver, chicken, finely

-- chopped 1/2 c Wine, white

Salt Pepper 2 ts Parsley

2 1/2 oz Cream, heavy

1/2 c Gravy, brown, (veal stock

-- and herbs) 1 sm Bread, French, loaf cut

-- into 1/4-inch thick -- slices In a saute pan, put 1 tablespoon of butter, some olive oil, the onion and garlic. Saute lightly until the onion is transparent. Add chopped livers and saute well over high heat for about 3 minutes or less. Add white wine, salt, pepper, and parsley. As soon as wine has evaporated, add cream, 1 tablespoon butter, and the brown gravy, then bring to a boil, and simmer on low heat for about 1 minute. Slice French bread very thin (use day-old bread) then toast it on a baking pan in the oven for 1 minute at 400 F. Spread the liver mixture on the toasted bread to serve. Garnish with grated white truffle, sauteed mushrooms, or chopped parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA

16 md Mushrooms

1 sm Onion, chopped

1 lg Garlic, clove, chopped

1/2 c Oil, olive

6 oz Prosciutto, OR

1 lg Ham, slice

2 ts Parsley

2 ts Marjoram

Salt Pepper 1 c Wine, white

Bread crumbs Cheese, Parmigiano, grated Clean the mushrooms thoroughly and remove and chop up their stems. Saute onions and garlic in 1/4 cup of olive oil until transparent. Add chopped mushrooms stems, chopped prosciutto, parsley, marjoram, salt and pepper. Saute for about 2 minutes, then add wine. Add bread crumbs until mixture is consistency of mush. Coat mushroom tops with remaining olive oil. Stuff each mushroom with a tablespoon of the mixture, then sprinkle with Parmigiano cheese and bake at 375 F for 3 - 7 minutes, depending on the size of the mushrooms. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA 

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1/2 lb Puff Pastry **

1 lg Egg yolk

1 1/2 ts Water, cold

5 tb Butter, unsalted

1/4 c Shallot, chopped, fine

1/2 lb Mushrooms, chanterelles *

-- coarsely chopped, -- (about 3 1/2 cups) 3 ea Cepes, fresh, sliced

24 ea Snails, (1 - 7 1/2 oz

-- can), drained, rinsed 3 tb Cognac, plus more as

-- needed 3/4 c Santenay OR

3/4 c Wine, red, full-bodied

1 c Sauce, Bordelaise ** OR

1 c Stock, veal **

Salt (to taste) Pepper (to taste) ---
GARNISH- 4 lg Mushrooms, stems trimmed

-- flush with caps, caps -- fluted 2 tb Water

1 tb Juice, lemon

1 tb Butter

* Other wild or cultivated mushrooms may be substituted ** See recipes for Puff Pastry, Bordelaise Sauce, and Veal Stock. For Feuilletes: =============== Roll out your puff pastry to large rectangle, 1/8-inch thick. Use a 5-inch oval or 4-inch round cutter to cut out 4 pieces of pastry. Place them on a baking sheet. Stir together the egg yolk and water and lightly brush the pastry with this egg wash. Chill pastry for 30 minutes. Preheat oven to 400 F. Bake feuilletes for 20 minutes, then lower the temperature to 350 F and continue to bake until they''ve turned golden brown (about 5 to 10 minutes longer.) Cool them on a rack. In a saucepan, heat 3 tablespoons of butter over medium-high heat and add the shallot, stirring until wilted (about 2 minutes.) Add the chanterelles and cepes and stir until quite dry (6 to 8 minutes.) Add snails and toss well. Add 3 tablespoons of Cognac, light the alcohol carefully with a long handled match, and cook 1 to 2 minutes. Transfer this mixture to a sieve placed over a bowl and return the pan to heat. Add red wine and reduce by half, scraping up any browned bits in the pan (about 4 minutes.) Add Bordelaise sauce, or veal stock and reduce until thickened enough to coat a spoon lightly, 3 to 5 minutes. Remove the pan from the heat, swirl in the remaining butter a little at a time, and adjust seasonings to taste with salt and pepper and a few drops of Cognac. For Garnish: ============ Slice the tops off of the feuilletes and scoop out insides. Return feuillettes and their lids to the oven briefly to reheat. In a small saucepan, combine the mushrooms, water, lemon juice and 1 tablespoon of butter. Bring to a boil over medium-high heat; cover and cook, shaking the pan occasionally, until just tender (about 4 minutes.) Remove the mushrooms; drain them and cut them into thick slices. To Assemble: ============ Add the snail-mushroom mixture to your sauce and bring it all to a simmer. Place heated pastry shells on 4 heated plates and fill with snail mixture. Garnish with mushroom slices by overlapping them along 1 edge of each shell. Spoon any remaining sauce over, replace lids at a slight angle, and serve immediately. 

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2 lb Veal, shoulder, cubed

1 lb Pork, shoulder, cubed

1 lb Chicken, livers

2 ea Duck, breasts, cut in

-- strips, chicken breasts -- may be substituted 2 c Wine, white

6 ea Bay leaves

1 ts Rosemary

1 ts Thyme

1/4 lb Fatback, thinly sliced

3/4 lb Fatback, cubed

Salt (to taste) Pepper (to taste) 1 tb Allspice

2 ts Thyme

1/3 c Flour

2 lg Eggs

2 oz Brandy

Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days. Line a terrine with the pork fat. Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy. Pack half of the mixture into the lined terrine. Add the duck breasts and fat strips, then cover with the remaining forcemeat. Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine. Bake at 280 F for 2 to 3 hours or until the juices are clear. Remove lid and cool. 

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1/2 c Bulgur, fine (cracked wheat)

1/2 sm Onion, cut in half

Salt (to taste) Pepper (to taste) ---
FISH FILLING---1/2 lb Flounder, fillets, OR

1/2 lb Cod, fillets

2 tb Butter, unsalted

1 md Onion, chopped

2 Scallions, trimmed, chopped

1 tb Cilantro, chopped

-- (coriander) (opt) 1 ts Cumin, ground

Salt (to taste) Pepper (to taste) ---
TAHINI SAUCE----
1/2 c Tahini (sesame seed paste)

1/2 c Water (approximately)

2 tb Vinegar, red wine

1 ea Garlic, clove, minced

Salt (to taste) Pepper (to taste) 2 tb Parsley, chopped

Oil, vegetable (for frying) Cover the bulgur with water and soak for 30 minutes. Drain and, a handful at a time, thoroughly squeeze out all liquid. Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down sides as necessary. Transfer to bowl and knead until smooth. Set aside. Fish Filling: ============= Steam fish until just cooked. Flake into small pieces and set aside. Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3 to 5 minutes. Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes. Set aside and cool completely. For Tahini Sauce: ================= Place tahini and a 1/2 cup water in processor or blender; blend until smooth. Add wine vinegar, garlic and salt and pepper; blend until smooth. Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley. Set aside, covered, at room temperature. To Assemble: ============ To assemble, place small bowl if ice water on work surface. Using palms, form golf ball-size balls of bulgur mixture. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger, gently pressing mixture into small cigar-shaped tubes about 3 inches long. Moisten fingers frequently and patch any cracks as you work. Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling using a small spoon. Press ends of tubes over fish filling, forming a tight seal. Cover and freeze until firm, at least 2 hours. Heat 2 inches of vegetable oil in large saucepan to 375 F. Fry kobebas until golden, 4 to 5 minutes, turning once. Serve immediately with tahini sauce. 

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2 tb Broth, clam OR

2 tb Juice, clam

2 tb Butter

1/4 ts Paprika

1 pn Celery salt

1 tb Sauce, Worcestershire

9 md Oysters, shucked with liquor

1 1/2 tb Chili sauce

1/2 c Half and half

1 sl Toast

1 pn Paprika

In top of double boiler, place clam broth, 1 tablespoon of the butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce then stir gently. Add oysters and simmer just until their edges start to curl, about 1 minute. Stir in chili sauce and half and half and heat through. Place a slice of toast in warm bowl, pour oyster pan roast over toast, and float remaining tablespoon of butter on top. Sprinkle with a pinch of paprika. Serve immediately.

8 oz Softened cream cheese, cube

2 T Brandy

4 oz Cooked shrimp

2 T Soft butter

Place all ingredients in blender or food processor and blend until smooth. 

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1 c Whole wheat flour

1/4 c Wheat germ

1 t Salt

1/2 c Water

1 c All purpose flour

1/4 c Brown sugar

1/2 t Baking soda

1/4 c Butter, softened

In a medium bowl, mix flours, wheat germ, sugar, salt and soda. Stir in water and butter until smooth dough forms. Divide in half; cover; let stand 10 minutes. Place half the dough on a lightly oiled 17 x 14 inch baking sheet; roll out to a 16 1/2 inch x 13 1/2 inch rectangle. Prick all over with a fork, cut in 1 1/2 inch squares, brush with water and sprinkle with additional salt (opt.). Bake at 400 degrees for 8 minutes until crisp but not overbrowned. Remove to racks to cool. Repeat with second half.

418 g Canned Alaska salmon

-(pink or red) 24 ea Vol-au-vent cases

-(pre-cooked, individual) 250 g Cucumber; peeled and diced

1 ts Salt

150 ml Mayonnaise

4 tb Sour cream

-OR- Greek yogurt 2 ts Freshly chopped mint

Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol- au-vent cases. Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pat dry and mix into the salmon with the remaining ingredients. Pile equal amounts of the salmon filling into each vol-au-vent case and replace the lids. Serve garnished with salad. Makes 24. Approx. 140 kcals per serving 

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---------------------------------MEATBALLS---------------------------------
1/2 lb Beef, ground finely

1/2 lb Pork, ground finely

1/3 c Onions, finely chopped

2 tb Flour

1 tb Cilantro, fresh minced

1/2 ts Oregano, dried

1/4 ts Cumin, ground

1 Egg, beaten

3 tb Vegatable oil

-----------------------------------SAUCE-----------------------------------
1 tb Vegatable oil

1 Onion, chopped

2 Garlic cloves, chopped

1 c Tomato sauce

2 Chipotles, canned in adobo

-sauce, stemmed and chopped 2 tb Adobo sauce (from chiles)

1/2 c Beef broth

-------------------------------TORTILLA CUPS-------------------------------
6 Flour tortillas (6 inch)

Vegatable oil for frying Chopped lettuce MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove, and keep warm. SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through. TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain. To serve, place the lettuce in each of the tortilla cups, top with the albondigas, and serve.

1 qt Cooking oil

15 ea Cloves fresh garlic, peeled

1/2 c Real mayonnaise

1/2 c Softened cream cheese

2 T Prepared mustard

4 ea Polish sausages

1 Egg

1/4 t Milk

8 lg Egg roll wrappers

Chopped parsely 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.

36 lg Jalapeno chilies, roasted

-and peeled 1/2 lb Cooked, peeled and deveined

-shrimp, minced 2 ts Mayonnaise

2 ts Prepared chilli sauce

2 ts Minced capers

2 ts Minced green onions

2 ts Minced fresh parsley

1/2 ts Dijon mustard

1/2 ts Horseradish

1/4 ts Paprika

-salt & fresh ground pepper -peanut oil 1 3/4 c All purpose flour

3/4 c Beer, room temp

2 Eggs, room temp

3 tb Minced green onions

2 tb Vegetable oil

1 1/2 tb Catsup

2 ts Worcestershire sauce

1 1/2 ts Fresh lemon juice

1 1/2 ts Baking powder

1 1/2 ts Salt

1 ts Cayenne pepper

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.

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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

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 350~. 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.

2 tb Margarine

Sm Onion, chopped (1/4 c) 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, opt. *

* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional " 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. 

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1 pk (4-oz) blanched whole

-almonds 1 lb Pitted dates

1 1/2 lb Lean thinly sliced bacon cut

-into thirds Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.

Jim Vorheis 4 oz Flat anchovy fillets

2 md Cloves garlic, finely

-chopped 1 ts Tomato paste

1 tb To 1 1/2 tb olive oil

2 ts Lemon juice (or red wine

-vinegar) Freshly ground black pepper 8 To 10 slices French bread,

-1/2-inch thick, cut into Strips 1 ts Finely chopped fresh parsley

Soak anchovies 10 minutes in cold water and pat dry with paper towels. Place in a large mortar or heavy bowl with the garlic and tomato paste. Pound with a pestle, wooden masher or spoon into a very smooth puree, or use food processor with steel blade. Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise. Stir in lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown bread lightly on one side. While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon. Bake for 10 minutes. Sprinkle with parsley and serve at once. Note: For a first course, use whole slices of French bread spread with anchovy mixture. 

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1 1/2 ea Yards large sausage casing,

1 x About 2-3 inches wide

4 lb Lean fresh pork

2 lb Pork fat

3 1/3 T Finely minced garlic

2 T Salt

1/2 t Freshly ground black pepper

1/8 t Cayenne

1/8 t Chili powder

1/8 t Mace

1/8 t Allspice

1/2 t Dried thyme

1 T Paprika

1/4 t Ground bay leaf

1/4 t Sage 5

1 x Colgin''s liquid hickory smok

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots fo garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. (about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.) Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer.) Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel,

smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up. To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. 

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4 lb Pork (2 lb fat, 2 lb lean)

1 x [usually Boston butt]

1 lb Inner lining of pork stomach

1 x Or largest intestine (chitte

2 ea Cloves of garlic

3 ea Bay leaves

2 ea Large onions

1 T Salt (not iodized)

1 T Pepper

1 t Cayenne pepper

1 t Chili pepper

1/2 t Ground mace

1/2 t Ground cloves

1/2 t Ground allspice

1 T Minced thyme

1 T Minced marjoram

1 T Minced parsley

(you can use an extra pound of pork instead of the tripe.) - Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting.

1 c Dry white wine

2 lb Andouille or smoked sausage

2 T Honey

1 T Creole mustard

Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. 

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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

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. "Other smoked sausages may be used, but we like andouille

Karen Mintzias 12 md Globe artichokes

1 Lemon (juice only)

Lemon slices 3 tb Flour (optional)

1/2 c Chopped scallinos,white only

1/4 c Olive or other oil

1 Lemon (juice only)

3 c Water

Salt Freshly ground white pepper 2 tb Finely chopped dill

3 ts Cornflour

Cold water 2 Eggs

Chopped dill for garnish Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50 minutes Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half. In a large pan gently fry spring onion in oil until soft. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course. 

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6 sm Fresh globe artichokes

1 1/2 oz Tarama; rinsed if necessary

-=OR=- 2 oz -Smoked skinned cod''s roe

1 tb Finely grated onion pulp

2 lg Juicy lemons

1 c Fruity olive oil

Salt Freshly ground white pepper To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring. Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their age and size - until the heart is just tender when pricked with a fork. Drain and refresh them under cold water; drain again and chill. Beat the tarama or smoked cod''s roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water. Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverence and elbow grease to make it nice and light. Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves.

1 1/2 c Chick peas, cooked & drained

1 ea Onion, chopped

1/4 c Parsley, chopped

3 ea Garlic cloves, crushed

1 tb Chick pea stock

1/2 ts Baking soda

1 ts Coriander

1 ts Cumin

Salt & pepper 1 tb All-purpose flour, plus

-- additional flour for -- coating patties Oil for frying Pitas, tops cut off Tomato & onion salad 1 ds Harissa, see below, optional

----------------------------------HARISSA
/2 lb Red chilis, stemmed, seeded

-- & chopped 6 ea Garlic cloves, peeled

1 ts Caraway seeds

1 ts Salt

1 1/2 ts Pepper

1 1/2 ts Cumin

1 ts Coriander

Olive oil Place cooked chick peas in a blender. Add onion, parsley, garlic, stock, soda, spices, salt & pepper. Process until smooth. Place in a glass bowl & refrigerate until firm, 20 to 30 minutes. Shape into 12 patties. Dust lightly with flour & fry in hot oil, turning frequently until browned & crisp. Drain on paper towels. Put a pattie in a pita pocket, top with salad & a little harissa if desired. HARISSA: Place peppers & garlic in a processor & process until coarsely ground. Add remaining ingredients except the olive oil & process until smooth. To store, place in a small jar, top with a thinlayer of olive oil & refrigerate till ready to use. Makes 1 cup. 

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Red peppers Olives Marinated mushrooms Artichokes Parmesan cheese Garlic toast or Fresh Italian Bread Buy or make roasted red peppers, olives, marinated mushrooms and artichokes. Include a piece of Parmesan cheese and display on a tray along with garlic toast or fresh Italian bread.

Iceberg lettuce 1 cn (Large) Italian tuna,*

1 Small jar roasted red -

1 Small jar green vinegar -

Peppers,** Peppers Tomatoes, cut in wedges Pitted black olives Green olives w/Pimento Provolone cheese,*** Imported ham**** Genoa Salami**** Mortadella**** Pepperoni (large slices)**** *packed in olive oil **packed in vinegar and oil ***sliced, slices cut in half ****Sliced Italian cold cuts, rolled lengthwise On platter, arrange lettuce, leaving a hole in the middle large enough to hold the can of tuna. Drain oil from the can over the lettuce, then place tuna in the middle of platter. Divide platter into sections, placing 1/2 slice of cheese in each section. On top of cheese, place 1 rolled slice of each type of meat. Drain liquid from red pepper jar over all, then randomly place peppers, olives, and tomatoes around the platter. Salt and pepper to taste, then pour more olive oil over all. Eat heartily, accompanied by much loud Italian conversation. In fact, I typed this accompanied by much loud Italian conversation. My parents were here, and both were shouting instructions over my shoulder. They disagreed about the arrangement of the lettuce - my mother said that the hole in the middle of the platter was necessary; my father insisted that it wasn''t, saying you can just dump the tuna on top of the lettuce. I finally had to give up on this reply until they went home. So now, in the peace and quiet of the aftermath, I''ve finished it. Hope you had a wonderful holiday.

2 md Radicchio heads

1/4 lb Prosciutto or Bresaola

- in thin strips 1 md Celery root; in thin sticks

1/4 lb Parmesan cheese; in wedges

Salt Pepper Extra virgin olive oil Line individual salad bowls with radicchio leaves. Add equal portions of prosciutto and celery roots. Top with wedges of Parmesan. Season to taste with salt, freshly ground black pepper and olive oil. 

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1 Cauliflower,small

-in small flowerettes 3 Carrots; large, thinly slic

1 Green pepper; diced

1 c Black olives

2 1/2 c Pasta; rotini

--------DRESSING--
1 1/4 c Oil; vegetable or corn

3/4 c Vinegar, cider

2 Garlic cloves; peeled & min

1 tb Sugar

Salt & pepper In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil,

vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.

----------------------------------DRESSING
 1/2 c Olive or salad oil

1 t Salt

1/8 t Crushed red pepper

1 Clove garlic

1/4 c Lemon juice

1/4 t Freshly ground black pepper

1 T Snipped fresh basil*

-----------------------------------SALAD-
 1 T Salt

8 oz Radiatori or other pasta

1/2 c Cubed red pepper

1/2 c Cubbed green pepper

1/4 lb Provolone cheese, cubed

20 oz Can Garbanzo beans, drained

1/4 lb Salami (slice into quarters)

1/4 c Small pitted black olives

1 T Salad oil

4 Med mushroom,washed & sliced

2 T Chopped parsley

* OR 1 teaspoon dried basil leaves NOTE: Make Dressing First.... Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1

teaspoon salt, black pepper, red pepper, garlic, and basil; shake until well combined. Cook pasta: In a large kettle bring 3 quarts water, salt and salad oil to a boil. Add pasta; bring back to boiling; cook uncovered stirring occasionally with long fork to prevent sticking, just until tender. - about 7 to 8 minutes. Do not over cook. Drain well; do not rinse. Turn into large bowl; add dressing; toss to combine. Cool completely. To pasta mixture, add green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine. Turn into serving bowl; Refrigerate covered 1 hour. 

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2 x 4-oz cans mushroom stems and

-pieces, drained and finely -chopped 1 14-oz can artichoke hearts,

-drained and finely chopped 1 10-oz jar pimiento-stuffed

-olives, drained and finely -chopped 1 6-oz can ripe olives,

-drained and finely chopped 1/4 c Chopped green pepper

1/2 c Chopped celery

3/4 c Vinegar

3/4 c Olive oil

1/4 c Instant minced onion

2 1/2 ts Italian seasoning

1 ts Onion salt

1 ts Salt

1 ts Seasoned salt

1 ts Garlic salt

1 ts Sugar

1 ts Cracked black pepper

Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.

1 1/2 lb Monterey Jack cheese

30 Cloves fresh garlic

4 c Peanut oil

1 T Italian seasoning

3 Eggs beaten

2 c All-purpose flour

3 c French bread crumbs

3 T Chopped fresh parsley

1 sm Jar Marinara Sauce

Slice cheese into 30 slices about 1/4 inch thick. Peel garlic and slice each clove lengthwise into about 6 ovals. Heat oil in deep, heavy saucepan over medium-low heat. Add garlic ovals and simmer 5 to 7 minutes, being careful not to burn or brown cloves. Remove slices as they float to the surface and are light brown in color. Drain on paper towel. Reserve oil for cheese. Mince garlic and mix with Italian seasoning. Spread half the cheese slices evenly with garlic mixture. Press remaining cheese slices on each of make 15 bars. Dip flour-coated pieces into egg again, then into bread crumbs mixed with parsley. Be sure to cover sides. Reheat oil to medium-high and fry cheese in oil a few pieces at a time until lightly browned (takes about 2 minutes). Skim particles from oil as they accumulate. Drain cheese on paper towels and keep warm until all are fried. Serve with toothpicks and Marinara Sauce for dipping. Makes about 30 pieces.

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1/2 lb Pork; Boneless, Cut Julienne

1 Onion; Small, Sliced

1 c Cabbage; Green Or Chinese *

2 tb Vegetable Oil

1/2 c Mushrooms; Sliced

1/4 c Sprouts; Bean Or Alfalfa

1/4 c Currants

1/4 c Almonds; Slivered

1 ts Cornstarch

2 tb Sherry; Dry

1 tb Soy Sauce

1/2 ts Ginger

12 Egg Roll Wrappers; Abt 6" Sq

;Oil For Deep Fat Frying ------
GINGER APRICOT SAUCE----------------------------
1/4 c Apricots; Dried (Abt. 10)

1/4 c Sugar

1 ts Ginger

1/4 ts Salt

1 tb Lemon Juice

* Cabbage should be shredded.  Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5 minutes. Pour the mixture into a blender container or food processor.

Add lemon juice, cover and process until smooth. Serve warm. 

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2 lg Onions, thinly sliced

2 tb Vegetable oil

3 1/2 c Vegetable stock

1 1/2 c Apple cider

1/3 c Pearl barley

2 lg Carrots, diced

1 ts Thyme

1/4 ts Dried marjoram

1 ea Bay leaf

2 c Unpeeled chopped apples

1/4 c Fresh parsley, minced

1 tb Lemon juice

1/4 ts Salt

In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender. Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve.

32 lg Mushrooms, fresh

Vegetable cooking spray 3 tb Celery; finely chopped

1/2 c Apple; minced

2 tb Fine, dry breadcrumbs

1 tb Parsley, fresh; chopped

2 tb Walnuts; finely chopped

- toasted 1 tb Blue cheese; crumbled

2 ts Lemon juice

Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside. Coat a small skillet with cooking spray; place over medium-high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender. Combine celery mix, apple and next 5 ingredients in a small bowl; stir well. Spoon 1-1/2 ts apple mix into each reserved mushroom cap. Place mushrooms

in a 15x10" jelly roll pan; bake at 350~ for 15 minutes.

1 c Thinly sliced onion

3 T Butter or margarine

2 T Lemon juice

1 T Worcestershire sauce

1 c Catsup

2 c Applesauce

1 t Salt

1. Place onions and butter in a deep, 1 1/2-quart, heat- resistant,

non-metallic casserole. 2. Heat, uncovered, in Microwave Oven 2 minutes or until onion is tender. 3. Add lemon juice, Worcestershire sauce, catsup, applesauce and salt. 4. Heat, uncovered, in Microwave Oven 7 minutes or until sauce is bubbly. Makes 3 cups 

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6 oz Dried apricots

1 1/2 pt Vegetable stock

1 ea Orange, juiced & rind grated

1 md Cucumber

1 md Onion, finely chopped

1 tb Vegetable oil

2 ts Curry powder

Salt & pepper 2 tb Pumpkin seeds, to garnish

Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simemr for 45 minutes. Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder. Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. Stir in the curry powder & chopped cucumber & cook for 2 minutes. Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment. Pamela Westland, "Fruit"

8 oz Cream cheese, cut into bits

-softened 1/2 c Apricot jam

1/2 c Golden raisins

-walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups.

1 c EDEN Arame

-- rinsed and soaked 18 lg Fresh mushrooms

1 ts EDEN Sesame Oil

1 md Onion

1/4 c EDEN Mirin

1 Lemon, juiced

2 tb EDEN Shoyu or Tamari

1 ts Ginger juice

- (grate ginger and - squeeze out juice) Fresh parsley, minced -TO GARNISH-- Red pepper or lemon slice Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince. Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture and simmer until liquid evaporates. Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps. Cover and bake at 350 F for 20-25 minutes. Garnish. Be careful not to overcook; mushrooms will shrink. by Mary Estelle Prep Time: 40 minutes Yield: 6 Servings Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. 

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1/2 tb Oil

2 tb Green Onions(Chopped)

1 oz Crabmeat

1 oz Cream (Heavy - 32% M.F.)

1/2 ts Italian Herbs

1 Artichoke Bottom (cooked)

1/4 c Mushrooms (Sliced)

1 oz White Wine

1 pn Salt & White Pepper

3 tb Hollandaise-recipe to

-follow -----------------------------SAUCE HOLLANDAISE-----------------------------
1 Egg Yolk

2 oz Butter (Melted)

Cayenne Pepper to taste 1/2 ts White Wine

1/8 ts Lemon Juice

Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper. Sauce Hollandaise Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter. Finish with lemon juice. Assembly: Place Artichoke bottom in center of plate. Fill with crab mixture. Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.

3/4 lb Scallops, bay, washed

1 c Bread crumbs, fresh, fine

3 tb Parsley, fresh, minced

1/2 ts Tarragon, dried

1/4 c Celery, minced

2 Garlic, cloves, minced

28 oz Artichoke bottoms, drained

(2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot. 

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18 sl Soft white bread; crusts

-removed 3 tb Unsalted butter; melted

6 oz Marinated artichoke hearts

-drained & finely chopped 3 tb Mayonnaise

1 tb Scallion; finely chopped

-chop some of tops/garnish 1/4 c Parmesan cheese; grated

1 tb Parmesan cheese; grated

Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2" square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance & kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top. Broil the croustades under a preheated broiler about 6" from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling. Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates.

1 cn Artichoke heats unmarinated

4 oz Green chiles

1 c Mayonnaise(no salad dressing

1 c Parmeasan cheese

Drain artichoke hearts and break apart. Cut up green chiles. Mix all ingredients together. Bake at 350F for 30 minutes. Serve with tostada chips.

10 oz Frozen artichoke hearts

1 c Sour cream

1 c Mayonnaise

1/2 c Grated Parmesan cheese

PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups

28 oz Canned artichoke hearts

1/4 c Butter or margarine

Flour 1/3 c Butter or margarine,

-melted -Vinaigrette Dressing -(recipe) 1. Drain liquid from artichoke hearts and discard.

2. In a small, heat-resistant, non-metallic bowl melt the 1/4 cup butter or

margarine in Microwave Oven 30 seconds. 3. Dip artichoke hearts in melted butter and then lightly coat with flour.

4. Place the 1/3 cup melted butter or margarine in a 10-inch,

heat-resistant, non-metallic pie pan or non-metallic skillet. 5. Place flour-coated artichokes in melted butter and heat, uncovered, in

Microwave Oven 8 minutes. Turn artichoke hearts as needed to brown lightly. 6. While artichoke hearts are cooking, prepare Vinaigrette Dressing II (see

recipe). 7. Just before serving, pour dressing over artichoke hearts.

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12 oz Canned Artichokes

1 Small Onion, Minced

4 Large Eggs

8 oz Mozzarella Cheese

1/4 c Dried Bread Crumbs

2 tb Chopped Parsley

1/4 ts Salt

1/4 ts Pepper

Non-Toxic Flowers To Garnish Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325?F. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on

wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D''OEUVRES.

1 lg Onion

1 Garlic clove, minced

4 Eggs (beaten)

1/4 c Bread crumbs

2 Jars of artichoke hearts,

Chopped (not liquid) 1 1/2 ts Oregano

Salt, pepper to taste ds Tabasco 2 c Shredded cheddar cheese

Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese. Pour into a 9 x 13 inch or 7 x 11 inch pan; cook for 30 minutes at 325 degrees. 

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1 lb Ground Lamb

4 tb Fresh Asian or reg. Basil

- (finely chopped) 3 tb Minced Fresh Coriander

1 tb Finely chopped Ginger

2 ts Finely chopped Garlic

1 ts Salt

2 ts Sichuan Peppercorns

- roasted and ground 2 ts Coarse. chopped dried chiles

1 tb Light soy sauce

1 tb Dark soy sauce

2 tb Rice wine or dry sherry

2 ts Chinese sesame oil

1/2 lb Caul fat or crepinette

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings

3/4 sm Onion, minced

Salt 1 1/2 ts Capers, rinsed & chopped

1 ts Lemon juice

Salt & pepper 1 ea Mint leaf

1 lb Thin asparagus

Place onion & salt in a bowl large enough to hold the asparagus. Mix well & let steep for 30 minutes. Add the capers, lemon juice & mint leaf & marinate for at least 1 hour. Mix thoroughly from time to time. Meanwhile, bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp, about 3 minutes. Drain. Toss the still warm asparagus with the marinade & add salt & pepper. Toss gently & serve. 

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1/4 c Finely chopped almonds

1/2 c Butter

1 t Tarragon vinegar

20 oz Frozen asparagus spears,

-cooked and drained 1. In a small, heat-resistant, non-metallic bowl, place almonds and butter.

2. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until nuts are

lightly browned. 3. Stir in vinegar.

4. Pour sauce over hot or cooled asparagus.

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1 c Mayonnaise

1 tb Lemon juice - fresh

1 1/2 ts Tomato paste

1 1/2 ts Shallot - minced

1/2 ts Dijon mustard

1/4 ts Pepper

1 lb Asparagus - trimmed

8 oz Crabmeat - cooked

4 lg Boston lettuce leaves - or

-butter lettuce leaves Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. 

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3 cn Whole green asparagus,17 oz

Each, vertically packed Lettuce leaves Homemade mayonnaise, or Commercial mayonnaise -thinned with Light cream 2 Hard cooked eggs, sieved

1. Drain asparagus, trying to keep spears whole.

2 Place lettuce leaves on 8 salad plates and arrange asparagus on

lettuce leaves, or asparagus may be placed in a vegetable bowl. 3. Place a spoonful of mayonnaise over asparagus.

4. Garnish with hard cooked egg.

5. Chill before serving.

1 lb Fresh asparagus, trimmed

1/4 c Minced shallots

3 tb Tarragon-white wine vinegar

4 ts Chopped fresh tarragon OR

1 1/4 ts Dried tarragon

1 ts Dijon mustard

7 tb Hazelnut oil, walnut oil

-or olive oil 4 c Baby lettuces or inner

-leaves of curly endive 1/4 c Hazelnuts, toasted, husked,

-coarsely chopped Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper. Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts.

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10 Asparagus Spears

2 tb Dijon Mustard

1 tb Reduced-Calorie Mayonnaise

10 sl Bologna (large)

Trim the bottom end of the asparagus and blanch with boiling water. Blend the mustard and mayonnaise in a small bowl. Divide and spread the mustard mixture evenly on the large bologna slices. Wrap one asparagus spear in each bologna slice. Place the slices in a single layer on a round microwave platter or plate. Cover lightly with paper towels. With the microwave on MEDIUM, cook for 1 minute or until hot; rotate the plate one-half turn after 30 seconds. One Serving: Calories: 86 Carbohydrates: 2 Exchange: 1 high-fat meat Source:

1/2 md Aubergine

1 Crushed garlic cloves

1 1/2 tb Tahini

1/4 Juice of 1 lemon

1 tb Olive oil

Seasoning ----------------------------------GARNISH---- Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for

25-30 minutes until tender. Cool slightly , then peel and

puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed.

With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread.

1/2 md Aubergine

1 Crushed garlic cloves

1 1/2 tb Tahini

1/4 Juice of 1 lemon

1 tb Olive oil

Seasoning ----------------------------------GARNISH----------------------------------
Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for

25-30 minutes until tender. Cool slightly , then peel and

puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed.

With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread. 

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2 md Aubergines

2 Cloves garlic crushed

15 ml 1 tbsp oil

30 ml 2 tbsp pomegranate juice or

Orange juice. 25 ml Half tsp paprika.

pn Chili seasoning. Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180 c, 350 f, gas mark 4 for 30 minutes or until tender. When the aubergines are cooked, remove the skin while hot. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili. Leave to cool, then serve with pitta bread.

1/4 c Walnuts, chopped

1 sm Sweet orange, sectioned

1/2 md Firm ripe avocado, diced

1/2 c Turnip, diced

Red leaf lettuce, torn, -- as needed ----------------------------------DRESSING----------------------------------
1 1/2 tb Walnut oil -=OR=-

Peanut oil 1/2 tb Lemon juice -=OR=-

Lime juice, to taste 1/2 ts Mint

1/2 ts Honey

Black pepper, to taste Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool. Combine salad ingredients in a serving bowl & toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over the salad & toss to coat. Serve at once.

2 ea Avocadoes

8 oz Crab meat; 225

1 ea Pear; ripe

1 ea Peach; ripe

1 tb Primrose petals; freshly

-picked -----------------------------CREAMY VINAIGRETTE-----------------------------
2 ts Sugar

1/2 ts Dry mustard

1 ea Garlic clove; crushed

3 tb White wine vinegar; or lemon

-juice 9 tb Olive oil

------------------------TO MAKE "CREAMY" TO 6 TB ADD------------------------
3 tb Heavy cream

CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it

will not keep.) Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture. Peel and slice the pear and peach and tuck slices into the crab meat. Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter. SERVES:4 

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2 Large avocados

2 c Chicken broth

Salt, pepper 2 c Whipping cream

2 T Cognac

2 T Sherry

Frozen avocado shell cups Peel avocados and dice pulp. Puree pulp in blender container with chicken broth. Season to taste with salt and pepper. Gradually stir in whipping cream. Chill. Add cognac and sherry just before serving. Note: To make frozen avocado-shell cups for soup, cut a slice from stem end of avocado. Scoop out pulp and discard seed. Reserve cap. Use pulp for soup or puree with small amount of lemon juice and freeze for future use. Place shell upright in cup or egg carton. freeze until firm. To serve, embed avocado shell in crushed ice in a dessert dish or soup icer. Carefully spoon in soup and lean cap against side of avocado. Makes about 4 cups.

4 ea Fresh tomatoes

1 ea Ripe avocado

2 dr Lemon juice

1 pn Chili powder

1 sm Handful of alfalfa sprouts

2 tb Chopped celery or green bell

-- pepper 1 ts Chopped parsley

1 pn Coriander

Salt Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal. 

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--Terrine Mix-- 4 Avocado peeled, seeded

-mashed. 2 t Dijon Mustard

1 t Worcestershire sauce

Lemons to Squeeze 1/2 pt Whipping Cream

1 Avocado peeled, rubbed with

-lemon and sliced 1/2 inch -thick. --Sauce-- 3 Medium or 4 Large ripe

-plum tomatoes, peeled and -seeded Squeeze of Lemon Juice 1 oz Heavy Cream

Fresh Basil --Garnish-- 3 Medium shrimp per serving.

-peeled, deveined, lightly -poached. 2 Basil Leaves (whole)

As you cut avocados drizzle lemon juice on them so that they will not darken. Mash avocados in a bowl and add the mustard and worcestershire sauce. In a separate bowl lightly whip the 1/2 pint of whipping cream. The cream should be a little loose, soft peak stage is the technical term. Fold cream into avocado mixture. Place parchment paper in a standard bread pan so that there is enough paper to cover the top of the filled terrine. Spray the parchment with release spray. Fill the terrine with 1/2 of the mixture, and refrigerate for 20 to 30

minutes. Remove terrine from refrigerator, slice the extra avocado and drizzle lemon juice on it to keep it from darkening, place the slices on the top of the chilled mixture. Pour other 1/2 of the avocado melange on top. Drizzle some lemon juice on top and fold parchment paper over top. Refrigerate for 35 to 40 minutes. While the terrine is chilling, peel devein and barely poach the shrimp, let the shrimp cool in the poaching liquid if possible. Set the shrimp aside for the garnish. Separate nice looking basil leaves for garnish. Prepare the sauce; roughly cut the tomato into bite size pieces, place in a small frying pan or saucepan and stew them slightly. Add a little lemon juice and the cream, mix in a few stray leaves of the basil cut into strips. The goal is to quickly cook off some of the liquid. Let this sauce cool to room temperature or below before saucing the dishes. To unmold, sit the terrine in some warm water for 1 minute or less, and unmold onto a platter. Slice into 3/4 inch thick pieces and place the shrimp and basil on the plate with the terrine. Spoon some of the basil rich sauce over the top.

2 Avocados

Romaine lettuce leaves 1 ts Salt

1/2 ts White pepper

1/2 ts Dried oregano

1 Cl Garlic; minced

1 Fresh thyme; (optional)

2/3 c Olive oil

1 tb Red wine

1 tb Vinegar

 Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice-cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve. 

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1/2 c Fresh lime juice

3 tb Peanut oil or vegetable oil

24 Green peppercorns; crushed

Salt Freshly ground black pepper 3/4 lb Sea or bay scallops

- finely chopped 1 lg Ripe avocado; peeled

2 tb Fresh chives, chopped

-or scallions, chopped 40 sm White mushrooms

1/4 c Vegetable oil

2 tb Fresh lemon juice

1 md Garlic clove

- peeled and crushed Salt and pepper to taste Additional chives, optional - (or scallions), - for garnish COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired.

2 1/2 oz Roquefort cheese

1 tb Minced fresh parsley

3 tb Olive oil

3 tb Fresh lemon juice

Salt Freshly ground white pepper 2 Avocados

Boston lettuce leaves Sliced ripe olives 1. Mash cheese with parsely into coarse paste in medium bowl with fork.

Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture. Season to taste with salt and pepper. 2. Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well. Taste and adjust seasoning. Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves. Spoon cheese mixture into avocado shells, dividing evenly. Garnish with olives. 

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3 ea Avocado; *

2 tb Lemon Juice

1 c Cream Cheese; Softened

2 c Sour Cream

1 1/3 oz Taco Seasoning Mix; 1 Pkg

2 c Cheddar; Sharp, Shredded

3 c Fresh Tomatoes; Fine Chopped

5 ea Green Onions; Sliced,Use All

1/2 c Black Olives; Sliced

* Use 3 California Avocados (dark skinned type) that have been peeled and pitted.  LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER 6: Top with the black olives. Serve at room temperature. Makes about 10 1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama

6 lg Eggplants

2 Lemons, juiced

2 tb Tahini

Salt 1 lg Garlic clove

1/4 c Chopped parsley, fresh

2 tb Olive oil

Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top.

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6 lg Eggplants

2 Lemons, juiced

2 tb Tahini

Salt 1 lg Garlic clove

1/4 c Chopped parsley, fresh

2 tb Olive oil

Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top.

6 lg Eggplants

2 ea Lemons, juiced

2 tb Tahini

Salt 1 lg Garlic clove

1/4 c Chopped parsley, fresh

2 tb Olive oil

Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top.

1 1/2 lb Eggplant

3 tb Lemon juice

1 ts Salt

2 ts Minced fresh garlic

3 tb Sesame tahini

-- (optional: substitute -- yogurt or sour cream) 1/4 c Chopped parsley

1/2 c Toasted pine nuts

2 tb Olive oil

Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread. 

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1 x Med Eggplant, peeled *

1/4 c Tahini

1 T Lemon juice

1 x Clove garlic

1/4 t Black Pepper

1 ds Ground Cumin

2 T Sesame seeds

2 T Finely chopped fresh Parsley

* and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select those with firm skin free of soft spots. ~ store sesame seeds in cool, dark place in refrigerator.

1 Large eggplant

1 Clove garlic; crushed

1 ts Salt

1/4 c Tahini; Sesame Seed Paste

2 tb Water

1/4 c Lemon juice

Lemon wedges Parsley Olive oil Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal.

1 Chicken bouillon cube

1/4 c Hot water

3/4 c Half and half

3 tb Unsalted butter

2 tb Flour

1 c Grated Swiss cheese

5 Strips of bacon (cooked and

Crumbled) 1 lg Onion, sliced thin

6 oz Cooked turkey, thinly sliced

18 sl Small french bread

Parsley Dissolve bouilon cube in hot water, and half and half in a saucepan, melt butter and add flour. Whisk and cook until mixture is frothy and raw flour taste is gone. While stirring, add the bouillon mixture. Stir constantly with a whisk until the sauce thickens and begins to bubble. Add Swiss cheese and stir until smooth (add water and heat if sauce needs to be thinned) Assemble hot browns by placing turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350 degrees for 10 minutes. Garnish with parsley.

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4 1/2 oz Round Brie cheese

Coarsely cracked black -pepper 7 oz Baby pear tomatoes (red and

-yellow) 1 To 2 Tbsp. snipped fresh

-herbs (choose from basil, -oregano, marjoram, Fresh herb sprigs savory, dill, or a combination of them Sliced French Bread Generously line a 9 inch microwave-safe pie plate or quiche dish with fresh herb sprigs. Place cheese over herbs in dish. Using the tip of a paring knife, score top of the cheese in a diamond pattern. Generously top cheese with black pepper. Micro-cook, uncovered, on 100% power (high) 1-1/2 to 2 minutes or till cheese just starts to melt. Arrange tomatoes around cheese. Sprinkle cheese and tomatoes with snipped herbs. Cook on high 1 minutes more or till tomatoes are warm. Cut cheese into wedges; serve with tomatoes and bread. Makes 4 to 6 appetizer servings.

3 lb Baby new potatoes

2 tb Almond oil

2 ea Jalapeno peppers, seeded &

-- minced 2 tb Grated ginger

1/2 c Powdered almonds*

2 tb Cilantro, minced

Salt & pepper Lemon juice Steam potatoes till just tender, about 15 minutes. Set them aside. Combine oil, peppers, ginger, almonds & cilantro in a large bowl. Add potatoes & toss till well coated. Season with salt & pepper & sprinkle with lemon juice. Spear potatoes with cocktail sticks; arrange on a platter. Serve hot, or keep warm in a 250F oven for up to 30 minutes. *To powder almonds, place blanched almonds in a food processor & pulese until they are reduced to a powder.

6 Hard cooked eggs

3 tb Mayonnaise

2 sl Crisp bacon

2 ts Vinegar

1/4 c Grated cheddar

1/8 ts Salt

Mash egg yolks and stir with bacon, cheese, mayonnaise, vinegar and salt. Fill egg white halves. Top with crumbled bacon. From: Barbara Younger (FCTP67A) - Prodigy Posted by: Debbie Carlson - Cooking Echo

1/2 c Sour cream

1/4 lb Cheese, Roquefort

3 oz Cream cheese

1/4 ts Tabasco sauce

4 sl Bacon

- cooked crisp 1 sm Garlic cloves

- diced 1/4 ts Celery seed, whole

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6 ea Bacon (fry, drain,crumble)

1 c Ripe Olives (chopped)

1/2 c Green onion tops (chopped)

1 1/2 c Sharp Chedar Cheese (shred)

1 ts Curry

1/2 c Mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use.

2/3 c Stone-ground wheat cracker

- crumbs 1/3 c Walnuts, finely chopped

2 tb Butter, softened

8 sl Bacon

1/2 c Onion, chopped

1 tb Bacon drippings

24 oz Cream cheese, softened

3 Eggs, beaten

1/2 ts Cayenne Pepper

1/4 ts Garlic powder

Parsley sprig Shredded carrot Carrot Curl Combine cracker crumbs, walnuts & butter until well blended. Press crumbs evenly on bottom of springform pan. Bake in pre-heated 350?F oven 10 minutes. Cool on rack. Fry bacon until crisp, then crumble. Saute onion in drippings until tender and set aside. Beat cream cheese. Gradually add eggs, garlic powder & cayenne. Beat until smooth. Stir in bacon and onions. Spoon mixture into pan. Spread level. Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top. Cool completely. Store in refrigerator covered with plastic wrap. Just before serving at room temp., remove sides of pan. Garnish with circle of shredded carrot to edge. Place carrot curl in center with sprig of parsley. Serve with crackers or carrot slices.

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