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.