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

ANGELHAIR PASTA SALAD

ANTIPASTO INFORMATION

ARTICHOKES WITH EGG LEMON SAUCE

ATHENIAN SALAD

BAKED EGGPLANT

BAKED MUSHROOM RICE

BAKED POTATO SOUP

BAKED POTATOES WITH CHILI AND CHEESE

BASIC FOCACCIA

BLACK BEAN CUTLETS

BLACK BEAN SOUP

BROCCOLI CHEDDAR SOUP

BUDAPEST BORSCHT

CALIFORNIA QUICHE

CAPELLINI WITH SAUSAGE AND SPINACH

CAPIROTADA

CARCIOFI ALLA ROMANO

CHILI RELLENO CASSEROLE

CORN AND BACON CASSEROLE

CUSTARD FILLED FILLO

DEVILED JALAPENO EGGS

EGGS BENEDICT

FIESTA RICE AND CORN SALAD

FISH CHOWDER

FOCACCIA INFORMATION

FOCACCIA WITH TOPPINGS

FRESH MOZZARELLA STUFFED CHERRY TOMA

GARBANZO SHEPHERDS PIE

GREEK DRESSING

GREEN TEA WITH GINSENG AND HONEY

HONEY LEMON TART

HOW TO ROAST AND PEEL A PEPPER

LEMON BAKED POTATOES

LEMON DELICIOUS

LIGHT GRILLED APPLES

MARINATED GRILLED FENNEL SALAD

MARVELOUS MEXI ROLE

MASHED POTATOES

MATZO HALVAH CHOCOLATE CAKE

MATZO TACO CHIPS

MEATLESS TAMALE PIE

MEXICAN PIE RECIPE

MIMOSA

MUSHROOM BARLEY SOUP

OATMEAL BURGERS DELUXE

PASSOVER LASAGNA

PASTA WITH BLACK BEAN SAUCE

PEANUT BUTTER CHOCOLATE CHIP CHEESEC

PEAR ALMOND COUSCOUS

PEPPERS ALLA CINGOLANI

PICKLED BEET SALAD

PINEAPPLE CHEESE TORTE

POTATO CHEESE SOUP

POWER BARS

SCALLOPED POTATOES

SHEPHERDS PIE

SLOPPY JOE SQUARES

SPAGHETTI WITH ZUCCHINI GARLIC SAUCE

SPICY VEGGIE CHILI

TOMATO VEGETABLE SOUP

UNSLOPPY JOES

VEGETARIAN SLOPPY JOES

WHOLE GRAIN FOOD INFORMATION

ANGELHAIR PASTA SALAD

15 oz Angel hair pasta

16 oz bottle Wishbone Italian dressing

McCormick salad supreme (1/2 to 2/3 bottle depending on your taste)

3 medium tomatoes (chopped)

2 chopped cucumbers chopped

1 1/2 medium onions chopped

2 medium bell peppers chopped

Mix together the night before. The longer it sits, the better it gets. It

makes a lot.

ANTIPASTO INFORMATION

TASTY INTRODUCTIONS: A little this ... Touch of that ... Maybe some ...

By DEBORAH S. HARTZ

KNIGHT RIDDER NEWSPAPERS

(Published: Wednesday, April 18, 2001)

Americans often think of antipasto as a plate heaped with mortadella, salami, pepperoncini, pepperoni, black olives, celery and carrot sticks and provolone cheese.

But in Italy, and some Italian restaurants, it's much more -- and much less.

The word "antipasto" translates to "before the pasta," according to chef Richard Cingolani, who is an Italian cooking teacher and cookbook author. Italians eat it as an appetizer before a small pasta course.

Marlena de Blasi, author of "Regional Foods of Southern Italy" (Viking, 1999), describes the serving of antipasto this way:

"Bringing forth ... plates, of 10 or 12 or so presentations of teasing flavors that might compose a formidable meal, yet ... perform only as lubrication for the appetite before the main course."

When Italian families gather, the antipasto is served on a large platter in the center of the table. Some of it is made with leftovers from other meals -- sauteed mushrooms, small pieces of pizza. Others dishes are prepared especially for this meal.

With the food, they uncork a bottle of wine; take a piece of crusty bread, crostini or focaccia; and help themselves to tasting-size portions of whatever is offered. They may sit around this first course for an hour or more, says restaurant owner and chef Angelo Elia. It's a favorite way for families to pass a Sunday afternoon.

Frank Eucalitto, owner of No Anchovies restaurants in Florida, grew up in an Italian family in Connecticut and his family also made antipasto a Sunday tradition.

In fact, the antipasto course he remembers was so relaxed and relaxing that Eucalitto realized it would be the perfect way to entertain. So he and a friend hosted an antipasto party that's become an annual event, one that

hosts and hostesses may want to emulate.

After all, an antipasto party is the perfect way to feed guests or entertain your family. Just put out the food and let them help themselves. To make it even more attractive, antipasto dishes are quick and easy and, if cooked at all, are served warm or at room temperature so they can be made ahead.

"It's nothing you have to fumble with at the last moment," says chef Giacomo Dresseno.

And they can be a combination of homemade and commercially prepared items, which takes pressure off the hostess or host.

The antipasto platter will fill up quickly, so serving just antipasto instead of a full-course meal is another reason it's easy on the host, Dresseno says.

"And the guests don't have to gorge themselves, because they can take little portions but still taste lots of things," he says.

Here are some helpful tips for stocking up and suggestions for adding to your antipasto plate:

Keep pickled peppers in the refrigerator to use on salads and sandwiches, as well as on an antipasto platter;

Keep a good supply of cheese on hand;

Leftovers make terrific antipasto additions;

Fresh mozzarella-stuffed cherry tomatoes;

Sliced fennel drizzled with olive oil;

Roasted peppers;

Anchovies;

Pieces of provolone, Parmigiano-Reggiano, sheep's milk ricotta and fresh buffalo-milk mozzarella;

Sauteed mushrooms;

Proscuitto;

Salami;

Smoked sardines;

Cantaloupe slices served alongside prosciutto for the diner to wrap at will;

Pickled vegetables;

Olives;

Marinated artichokes;

Smoked salmon served with a garnish of capers, chopped onions and lemon;

Serve a seafood saute in a bowl and let guests take one or two pieces of fish.

ARTICHOKES WITH EGG LEMON SAUCE

1/4 cup extra-virgin olive oil

4 large fresh artichokes, trimmed, cleaned and quartered

2 cups chopped celery (4 ribs cut in 1/2-inch pieces)

1 tablespoon finely chopped fresh dill weed

Salt and freshly ground pepper to taste

Water

2 yolks from extra-large eggs or 3 yolks from large eggs

1/4 cup fresh lemon juice (about 1 lemon)

Heat a deep, heavy-duty saute pan over medium heat. Add the olive oil and artichokes and saute for 3 minutes.

Add the celery, dill weed, salt and pepper and enough water to cover the ingredients. Bring to a full boil. Reduce the heat to a gentle boil and cook until the celery and artichokes are tender, about 35 minutes. Stir occasionally to prevent them from sticking to the bottom. Add more water if needed.

Make sure at least 1 cup of broth is left once the vegetables have cooked. Remove the pan from the heat and let stand 10 minutes.

In a small bowl, beat the egg yolks well, then whisk in the lemon juice. Temper the egg by slowly adding the reserved 1 cup broth to the egg-lemon mixture, whisking all the while to prevent the egg from curdling. Add to the artichokes and stir to mix well. Serve hot.

ATHENIAN SALAD

1 large head romaine (or lettuce of your choice)

1 English cucumber or 2 small regular ones

3 large tomatoes, preferably vine-ripened

3 green onions, sliced in half lengthwise and chopped

8 ounces feta cheese, crumbled (1 cup)

Greek Dressing (see accompanying recipe)

1 cup Kalamata olives

Cut 1 inch off the bottom of the lettuce and discard any wilted or bruised leaves. Separate the leaves and wash under cold running water. Tear each leaf into bite-size pieces and pat dry with a cloth towel or spin in a salad spinner.

Wash the cucumbers, tomatoes and green onions under cold running water. Drain in a colander and pat dry with a cloth towel. It is important that all vegetables be dry, as this prevents dilution of the dressing.

Peel the cucumber (optional), cut it in half lengthwise and then into 1/2-inch-long pieces. Place in a large salad bowl.

Cut the tomatoes in half lengthwise, remove the cores and cut each half into 4 wedges. Add them to the cucumbers. Add the lettuce and green onions. Toss lightly. Add the feta cheese and the dressing. Toss again to mix well with all the vegetables. Garnish with olives.

BAKED EGGPLANT

1 sm. Eggplant

1 ts Dry bread crumbs

1 sm. Onion

1/4 ts Thyme

1 oz Cheddar cheese, shredded

1/4 ts Salt

2 tb Condensed tomato soup

ds Pepper

Cook eggplant and onion in small amount of water until, tender. Drain; reserve liquid. Place eggplant and onion in small baking dish. Top with cheese. Blend condensed soup, 1 Tb of eggplant liquid, bread crumbs, thyme, salt, and pepper.

Pour over eggplant; cover. Bake at 350f for 30 minutes.

BAKED MUSHROOM RICE

1/4 cup butter or margarine -- melted

1 cup long-grain white rice -- uncooked

10 1/2 ounces condensed chicken broth -- undiluted

10 1/2 ounces condensed onion soup -- undiluted

2 1/2 ounces sliced mushrooms -- jarred, drained

Combine all ingredients in an ungreased 2-quart baking dish.

Cover and bake at 350 degrees for 1 hour. Yield: 4 servings.

BAKED POTATO SOUP

2 1/2 pounds baby red potatoes, quartered

1/2 pound raw bacon, diced

1 jumbo yellow onion, diced

1/4 bunch celery, diced

1 quart milk

1 quart water

2 tablespoons chicken base

1 teaspoon salt

1 teaspoon black pepper

3/4 cup (1 1/2 sticks) margarine (about)

3/4 cup flour (about)

1/4 bunch parsley, chopped

1 cup whipping cream

Shredded Colby cheese, fried bacon bits and/or chopped green onions for

garnish

Boil potatoes in water to cover 1 minute. Drain; set aside. In large, heavy

pot, saute bacon, onions and celery over medium-high heat until celery is

tender. Drain grease and return bacon, onions and celery to

pot. Add milk, water, chicken base, salt and pepper. Heat over medium-high

heat until very hot but do not let soup boil. In heavy, large saucepan over

low heat, melt margarine. Stir in flour to make a roux. Mix well and let

bubble, stirring 1 minute. If desired, a larger amount of roux can be made

to produce a thicker soup. Gradually add roux to soup, stirring constantly.

Continue to cook, stirring, until thick and creamy. Stir in potatoes,

parsley and cream. Serve hot, garnished with cheese, bacon bits and/or

onions. Makes 6 to 8 servings.

BAKED POTATOES WITH CHILI AND CHEESE

Large baking potatoes

1 can vegetarian chili per 2 potatoes

1 cup grated cheddar per 2 potatoes (or more if you like)

Bake potatoes, heat chili. Split potatoes in half and fill with chili. Top

with cheese. Stick back in microwave or oven just long enough to melt

cheese.

BASIC FOCACCIA

Dough:

5 cups unbleached flour (spoon flour gently into dry-measure cup and level with

metal spatula)

2 teaspoons salt

3 tablespoons chopped fresh herbs, such as rosemary or sage, or 11/2

tablespoons crumbled dried herbs, such as oregano, sage or Herbes de

Provence, optional

2 cups warm tap water (no more than 110 degrees)

1 envelope (about 1 scant tablespoon) active dry yeast

1/4 cup olive oil

Topping:

1/4 cup olive oil

1 teaspoon kosher salt

Chopped fresh or dried herbs, such as rosemary or sage, or dried herbes de

Provence, optional

Generously coat 1 (10-by-15-inch) jelly-roll pan with olive oil (you may use a slightly larger pan, but focaccia will be thinner when baked). You will need another pan of the same size or larger to slide under the first pan if focaccia begins to brown too fast on the bottom.

To prepare dough, stir together flour, salt and herbs in large mixing bowl.

Pour warm water into medium mixing bowl and whisk in yeast (no need to wait for yeast to dissolve), then the oil. Pour yeast mixture over flour mixture and use rubber spatula to mix them together to form smooth, sticky dough. Cover bowl with plastic wrap and leave in draft-free place at room temperature to rise until doubled, about 1 hour.

After dough has risen, use rubber spatula to scrape dough out onto prepared oiled pan without folding it over. Use oiled hands to press dough into pan (don't worry if it doesn't reach all the way into the corners). Cover with oiled plastic wrap and place in draft-free place to rise until well puffed and almost doubled, about 45 minutes.

After 30 minutes, set rack in lower third of oven and preheat to 425 degrees. Remove plastic wrap and with index finger poke indentations over surface of dough about every inch or so. Drizzle with topping oil and sprinkle with salt and herbs.

Bake about 30 minutes or until well colored, both on top and bottom.

Check bottom by lifting focaccia with spatula or pancake turner to make sure it is not browning too much. If it is, slide another pan under the first to insulate the bottom.

Slide focaccia out of pan to cool. When completely cooled, keep loosely covered at room temperature or wrap pieces in plastic wrap and freeze. Reheat frozen focaccia at 350 degrees about 10 minutes, then cool slightly before serving.

Makes 1 (10-by-15-inch) focaccia or about 6 generous servings.

BLACK BEAN CUTLETS

1 can (15 oz, 540 mL) black beans 1 carrot, washed but not peeled

1/5th of an onion 1 clove garlic

soy sauce salt, pepper, paprika, cumin, to taste

1-2 slices of bread or something bready like pita curry powder

1. Blenderize bread and curry powder until you have about a cup of fine

bread crumbs,

2. . Blenderize beans, carrot, onion, garlic, salt/pepper/paprika/cumin,

and a splash of soy sauce until it's mushy but not smooth. Remove from

blender. Clean blender.

3. By hand, mix all the stuff together. Form in to patties and fry in hot

oil until browned and crispy. Don't worry if they fall apart, they're still

super-yum. They're not spicy, they're very tasty and filling. If you make

too much to eat at once, the uncooked mix can be stored in the fridge for

about a week with no worries.

Note: Can be cooked and frozen in individual patties.

BLACK BEAN SOUP

2-15 oz cans black beans

1-15 oz can stewed tomatoes

1 can vegetable broth plus 1 vegetable.or chicken bouillon cube

1 onion, chopped

1 garlic clove, crushed

salt and pepper

1 tablespoons oregano

2 tablespoons lime juice

Combine in a large pan and simmer until onions are tender. Add lime juice

after cooked. Serve with rolls or rice.

BROCCOLI CHEDDAR SOUP

1 head broccoli, chopped

1 (2 ounce) package cauliflower soup mix

4 cups water

1/2 cup milk

1 to 2 cups grated Cheddar cheese

In a medium sized stock pot, over medium heat, combine soup mix and water,

stirring constantly until well mixed. Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often. Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stockpot, add milk and stir. Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings. Makes 4 servings

BUDAPEST BORSCHT

This simplified version of Hungarian borscht and some whole-grain bread make a nourishing lunch or supper.

11/2 pounds red cabbage

5 beets

5 small boiling potatoes

6 canned plum tomatoes (about 11/2 cups)

11/2 tablespoons olive oil

1 onion, diced

2 cloves garlic, finely chopped

6 cups water

1/2 cup red wine vinegar

1 tablespoon honey

3 tablespoons chopped fresh parsley

1 teaspoon chopped fresh thyme

1 bay leaf

11/2 teaspoons dried dill weed

1 tablespoon sweet Hungarian paprika

2 teaspoons salt

1 teaspoon freshly ground pepper

1/2 cup sour cream for garnish

4 tablespoons fresh dill weed for garnish

Slice cabbage into 1/4-inch strips. Peel beets with sharp paring knife and cut into julienne strips. Peel potatoes and cut in half. Chop tomatoes into quarters.

In 4-quart saucepan, heat oil. Add onion and garlic. Saute 5 minutes. Add cabbage, beets, potatoes, tomatoes, the water, vinegar, honey, parsley, thyme, bay leaf, dill, paprika, salt and pepper.

Bring to boil and reduce heat. Simmer 25 minutes. Serve with a dollop of sour cream and a garnish of chopped dill weed.

CALIFORNIA QUICHE

1 lb. summer squash (zucchini, yellow or mixed), or chopped Swiss chard or

mixed squash and greens; chopped.

1/2 onion, thinly sliced

4 egg substitute (about 1 cup)

1 1/2 - 2 cups grated cheese (sharp cheddar or Swiss)

1/2 tsp. each dried oregano, basil

salt and pepper to taste

Steam chopped squash and onion about 15 minutes in about 1 inch of water;

drain well. Meanwhile beat the eggs and cheese together. Mash squash (don't

puree as chunks are good) and add to the eggs. Add salt, pepper, oregano,

basil. Pour into a "sprayed" baking dish and bake covered in 325F oven

until set - about 30 to 40 minutes. Serves 4.

Optional Fillings for Quiche

1 cup mushrooms, sliced, steamed or sauted

1/2 onion, thinly sliced, steamed or sauted

1 cup chopped broccoli, steamed or sauted

4 eggs or 1 cup egg substitute

1 1/2to 2 cups grated cheese

1 tsp nutmeg

salt & pepper to taste.

Beat eggs with cheese. Arrange broccoli, mushrooms & onion in sprayed

baking dish. Pour over veggies and bake covered in 325F oven until set -

about 30 to 40 minutes. Serves 4.

NOTE: Leftover quiche makes a great quick breakfast. Nuke for 1 minute and

eat.

NOTE: Any vegetables you like can be steamed or sauted and added to quiche.

CAPELLINI WITH SAUSAGE AND SPINACH

2 teaspoons olive oil

1 pound sweet Italian sausage, cut into 1/2-inch slices

1 large onion, chopped

2 large cloves garlic, chopped

2 14-ounce cans chicken broth

1/4 cup water

8 ounces capellini or vermicelli pasta, broken in half

2 10-ounce bags fresh spinach, coarsely chopped

1/4 teaspoon freshly ground pepper

1/3 cup whipping cream

Heat oil in a Dutch oven or stockpot over medium-high heat; add sausage and cook 3 to 4 minutes, turning as it browns. Add onions and garlic and cook 2 to 3 minutes, until lightly browned.

Add broth and water to pot; cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Stir in spinach and pepper and cook 2 to 3 minutes more, until pasta is firm but tender to the bite and spinach is wilted. Stir in cream. Serve immediately.

CAPIROTADA

While this combination may sound strange to Americans, anyone who likes traditional bread pudding will like capirotada.

3 loaves Mexican pan dulce (sweet bread), about 7 inches in diameter

1/2 cup vegetable oil

3 piloncillo cones (Mexican raw brown sugar; see note)

4 2-inch cinnamon sticks or two 4-inch cinnamon sticks

1/2 large tomato, chopped

4 whole cloves

1/2 large white onion, chopped

2 bay leaves

3 cups water

Optional fruit and nut add-ins: raisins, chopped banana, peeled chopped apple,

citron, candied pineapple, grated orange peel, shredded coconut,

chopped roasted unsalted peanuts, chopped walnuts, slivered blanched

almonds, pine nuts

8 ounces dry Mexican cheese (queso seco or queso ranchero), grated (2 cups)

Cut the bread into 1/2-inch slices and save the heels for another use. Paint the bread slices on both sides with oil. Place on cookie sheets and bake at 350 degrees until toasted and dry but not brown, about 5 minutes. Remove bread from oven and set aside.

In a large saucepan on low heat, cook the sugar cones, cinnamon sticks, tomato, cloves, onion and bay leaves in water until the sugar cones are melted, about 5 minutes. Bring to a boil and simmer syrup until thickened, about 7 minutes. Strain out tomato, cloves, cinnamon sticks, bay leaves and onion and discard. Set syrup aside.

Grease a 9-by-13-inch baking dish or pan.

Layer in the following order: a third of the toasted bread slices, a third of the fruit and/or nuts, a third of the cheese, a third of the syrup.

Repeat layers until all of the ingredients are used.

Place in oven, turn oven to 350 degrees and bake 30 minutes, or until heated through and syrup is absorbed. The top of the custard should be brown and the cheese melted.

Serve hot right away or cool for 15 minutes before serving. Some people even like it cold.

Note: Piloncillo, panela or rapadura are names for brown, unrefined sugar in the form of small cones or flat cakes. It is made by pressing the natural juice out of sugar cane and then cooking to reduce its water content. It's sold at Mexican stores like Su Casa Imports in Hillsboro; La Tienda de Guadalupe in Gresham; Tiendita La Perla Inc. in Beaverton; and Becerra's locations in Portland.

CARCIOFI ALLA ROMANO

4 garlic cloves, finely chopped

4 teaspoons grated parmesan cheese

4 teaspoons chopped parsley

1 cup fine fresh bread crumbs

1 teaspoon small capers, rinsed

2 teaspoons pine nuts

1/2 cup extra-virgin olive oil

Salt and fresh-ground black pepper, to taste

4 large fresh artichokes

4 cups water

In a large bowl, combine garlic, cheese, parsley, bread crumbs, capers, pine nuts and 1/2 cup olive oil. Season with salt and pepper.

Cut the stems off the artichokes. Then cut 1 inch crosswise from tops and trim tips of remaining leaves with scissors. Carefully separate top leaves until choke (the fuzzy part in the center of the artichoke) is exposed. Remove the light yellow interior leaves and the fuzzy portion at the bottom with a spoon (a grapefruit spoon works well here); discard.

Stuff center cavity of each artichoke and between the leaves with about a quarter of the bread-crumb mixture. Place artichokes, stem end down, in a large pot with 4 cups water. Cover and bring water to a boil over high heat. Reduce heat, and steam gently 1 hour. To serve baked artichokes, spoon some of the pan juices over them. Makes 4 servings.

When using artichokes out of season, the cooking time may vary by 30 minutes.

CHILI RELLENO CASSEROLE

1 large can whole green chilies

1 pound jack cheese

1 pound cheddar cheese

6 eggs

1 small can evaporated milk

1/4 cup flour

1/2 tsp salt

Preheat the oven to 325 F

Separate whites from yolks. Whip whites until stiff. Beat yolks until

smooth. Fold yolks into whites. Season with salt & pepper to taste. Grate

cheeses and combine together. Grease a 9x13 casserole dish. Spread small

amount of egg mixture in dish.

Split open green chilies, remove seeds and layer on top of mix in dish.

Sprinkle grated cheese on top. Spread some more egg on top of that. Repeat

from layers twice, finishing with egg Chill for an hour or overnight. Bake

for 25 minutes, or until top begins to brown and middle is set. Let it sit for

10-15 minutes before serving.

NOTE: We serve this at Christmas for part of a Mexican dinner for Christmas

Eve. It is a nice family dish as well. Serve with a salad and Spanish Rice.

_______________________________________

CORN AND BACON CASSEROLE

6 slices bacon

1/2 cup chopped onion

2 tablespoons all-purpose flour

2 cloves garlic -- minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 cup sour cream

3 1/2 cups whole kernel corn, frozen

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons

of drippings. Crumble bacon; set aside. Saute onion in drippings until

tender. Add flour, garlic, salt, and pepper. Cook and stir until bubbly;

cook and stir 1 minute more. Remove from the heat and sir in sour cream

until smooth. Add corn, parsley, and half of the bacon; mix well. Pour into

a 1-quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at

350 degrees F. for 20 to 25 minutes or until heated through. Sprinkle with

chives. Yield: 8 servings.

CUSTARD FILLED FILLO

Syrup:

3/4 cup water

11/2 cups granulated sugar

21/2 teaspoons fresh lemon juice (from 1 lemon)

1/2 orange, unpeeled, cut in half or quartered

1/2 lemon, unpeeled, cut in half or quartered

1/2 cinnamon stick

3 tablespoons plus 1 teaspoon honey

Custard filling:

1 cup farina (Cream of Wheat)

11/2 cups granulated sugar

6 cups whole milk

2 tablespoons unsalted butter (optional)

6 eggs, room temperature

1 teaspoon vanilla

Grated peel of 1 orange (orange part only; about 2 tablespoons)

1 cup warm clarified butter (see note)

1 pound fillo (phyllo) pastry

To make syrup: Combine the water, sugar, lemon juice, orange, lemon and cinnamon stick in a saucepan. Bring to a rapid boil over medium-high heat. Boil until sauce thickens, about 20 minutes. Remove the pan from the heat and remove the cinnamon stick, orange and lemon. Add the honey, stirring with a large spoon to mix well. Set aside to cool. Refrigerate to cool completely.

To make filling: In a bowl, combine the farina and granulated sugar. Set aside.

In a 3-quart, heavy-duty stainless steel saucepan, bring the milk to a boil over medium heat, stirring frequently with a wire whisk so as not to scorch the bottom.

When the milk begins to boil, remove from the heat. Slowly add the farina-sugar mixture, stirring vigorously to make a smooth, lump-free mixture and to prevent it from sticking to the bottom of the pan.

Return pan to the heat. Stirring constantly, simmer over low heat until it thickens to a consistency that starts to stick to the whisk. Remove from the heat and let stand for 5 minutes, stirring to release some of the heat. Stir in the butter.

Meanwhile, vigorously beat the eggs with the vanilla and orange peel. Temper the egg by slowly adding some a small amount of the hot filling to the egg mixture, continually stirring to prevent curdling. Slowly add this back to the filling mixture, stirring vigorously. Set aside.

Preheat the oven to 375 degrees.

Brush clarified butter on the bottom and sides of a 9-by-13-by-21/2-inch baking pan.

Count out 10 sheets of fillo and cover the rest with plastic wrap to prevent drying. Center one sheet over the pan and with the tip of a pastry brush, push it down to take the shape of the pan. Brush the top with melted butter and repeat until all 10 sheets are used. Pour the cream filling over the sheets and spread evenly with a rubber spatula. Fold the excess fillo over the filling.

Take 12 sheets of fillo and cut them to the size of the pan, 9 by 13 inches. Put 1 sheet on top of the filling and brush with butter. Repeat until all of the sheets are used, brushing each with butter. Be sure to brush the top sheet with butter as well. With the tip of the brush, push the edge of the fillo in all the way around the pan.

With a sharp, serrated knife, score the top into 5 equal strips lengthwise, making sure not to cut into the cream.

Place the pan on the middle rack of the oven and bake 45 minutes, or until the top is golden brown and the cream has cooked thoroughly.

Remove from the oven and immediately pour the cold syrup over the top and the edges.

Cool completely before cutting into diamond-shaped pieces. Store in the refrigerator.

Note: To make clarified butter, melt butter over low heat. When completely melted, let stand for a few minutes, allowing the milk solids to settle to the bottom. Skim the butterfat from the top and place in a container; this clarified, drawn butter is ready for use.

DEVILED JALAPENO EGGS

12 large Eggs, hard-boiled -- cut in half

2 tablespoons Green Onion -- chopped fine

2 tablespoons Dill Pickles -- chopped fine

1 tablespoon Celery -- chopped fine

1/2 cup Miracle Whip(r)

1 teaspoon Catsup

1 1/2 teaspoons Jalapeno Pepper Juice -- from pickled peppers

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/4 tablespoon Sugar

1/8 teaspoon Salt

1/8 teaspoon Black Pepper

Paprika

Cut hard boiled eggs in half and remove yolks to a medium sized mixing bowl.

Place egg whites on a tray and set aside. Mix remaining ingredients, except

paprika with egg yolks until well mixed and creamy. Spoon yolk mixture into

egg whites, and sprinkle with paprika. Serve.

EGGS BENEDICT: THE SUMPTUOUS STACK

This weekend, treat yourself to the ultimate brunch-time indulgence! Eggs Benedict is like a fast-food restaurant breakfast sandwich gone to heaven: a crispy, toasty, buttered English muffin supports a gently browned slice of Canadian-style bacon, a silky-soft poached egg, and a rich and tangy drizzle of hollandaise sauce sprinkled with fresh chopped parsley, dill, or chives. Sheer bliss! This divine dish was invented at Delmonico's restaurant in New York City about 100 years ago, and has been tremendously popular ever since. Though this delicacy is not light on calories or fat, none of that will seem to matter any more once you dig into a glistening plateful of Eggs Benedict and the flavors explode like fireworks across your palate.

Hollandaise of Glory

The component that really makes this meal rise above the ordinary is the hollandaise sauce. Hollandaise is a creamy, slightly tart sauce made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. Don't be afraid of making hollandaise! It sounds exotic, but it's really quite simple once you get the hang of it. (Pssst! The secret is to keep the heat LOW so that the egg yolks don't curdle, and to whisk constantly!) There is a slight risk of salmonella when making hollandaise because the temperature of the eggs is not raised high enough to kill all potential bacteria. However, if you use fresh eggs and clean utensils, the risk is negligible and you should not let the fear stop you from enjoying this most wonderful of all brunch dishes. Once you have made your first hollandaise, you will feel like a culinary genius and all your guests will fall at your feet in worship and awe.

It's All in the Timing

Eggs Benedict is one of those meals that's at its absolute best when everything is fresh and hot-it does not happily endure sitting around, since nobody likes soggy toast, cold eggs, or congealed hollandaise. The key to flawless Eggs Benedict is good organization. Have everything prepared before you start cooking: melt the butter, arrange the bacon slices in a skillet, split the English muffins and lay them on a baking sheet, and chop up your herb garnish. Set the table before you begin the hollandaise, and serve everyone their favorite breakfast beverages--mimosas, orange juice, bloody Marys, or steaming mugs of coffee--so they'll be sitting down, sipping, and ready to enjoy their extra-special brunch as soon as it's ready. If you can get someone to help you in the kitchen, even better: one of you can make the hollandaise while the other poaches the eggs, fries the bacon, and toasts the muffins.

Round out the meal with hash browns or oven-roasted potatoes. Not only will they make the brunch even more complete and satisfying, but they also come in handy for mopping up every last bit of hollandaise, thus saving you and your guests from having to lick your plates. Take a look at our ultimate Eggs Benedict Menu and get revved up for your most memorable brunch yet!

FIESTA RICE AND CORN SALAD

2 cups cooked white or brown rice 1/4 cup red onion, finely chopped

1 1/2 cups cooked pinto, red or kidney beans 2 cups corn

1 cup ripe tomato, diced 1/4 medium jicama, peeled and diced (about 1 cup)

1/2 medium green bell pepper, minced 1/2 cup sliced black olives

1/2 cup Homemade or bottled vinaigrette dressing

Mix all ingredients except dressing in large bowl. Add dressing. Marinate

at least 1 hour before serving. Garnish with Pepitas and/or sunflower

seeds. 6 1/2 cups, 4-6 servings.

NOTE: This recipe can be cut down to 1/4 for one generous serving or it can

be served as a hearty side dish in warm weather.

FISH CHOWDER

1 lb Fish fillets, fresh or frozen

1/2 c Celery, chopped with leaves

1/3 c Catsup

4 sl Bacon

2 ts Worcestershire sauce

3/4 c Onion, chopped

1 ts Salt

16 oz Can tomatoes

1/8 ts Thyme, dried

2 c Boiling water

1/8 ts Marjoram

1 c Potatoes, raw diced

1 tb Parsley, minced, fresh

1/2 c Carrot, diced

Thaw fish fillets if frozen. Remove bones and skin from fish; cut fish into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan over moderate heat, fry bacon until crisp, turning frequently. Add onion, and cook and stir over moderate heat until tender and translucent. Cut tomatoes into bite-sized piece. Add tomatoes, tomato liquid from can, and all remaining ingredients except the fish and the parsley to the onions. Bring to a boil; reduce heat to low, cover, and

simmer for about 45 minutes. Add fish; cover and simmer for another 10 to 12 minutes, until fish flakes and is tender. Garnish each serving with a sprinkle of parsley.

FOCACCIA INFORMATION

Once you try focaccia, it's gotcha

By NICK MALGIERI

LOS ANGELES TIMES

(Published: Wednesday, April 18, 2001)

More and more popular, focaccia (rhymes with "gotcha") is becoming a real American staple. It appears in the bread basket of your neighborhood eatery, even if it's not an Italian restaurant.

You'll find your favorite sandwich fillings between two pieces of focaccia at the deli or takeout emporium, and great slabs of it sold in local bakeries. It's everywhere.

One of the reasons focaccia has become so popular in restaurants and bakeries is also what makes it very feasible for home baking. No matter how you slice it, focaccia is easy to make. Mainly composed of flour, water, yeast and salt with a little olive oil added for flavor and texture, the dough just needs to be stirred together.

There's no kneading, beating or dirtying machines or counter tops.

Everything happens in a plain old mixing bowl with a wooden spoon or rubber spatula.

Like pizza, focaccia usually has a topping. It can be as simple as a drizzle of olive oil and a sprinkle of coarse salt or as elaborate as roasted peppers and goat cheese, or caramelized onions and sun-dried tomatoes, or even fresh tomatoes and a sprinkle of Parmesan cheese.

Sound suspiciously like a pizza?

The main difference between a focaccia and a pizza, though, lies in when it's eaten, not what's on it. Usually, pizza is eaten straight from the oven; focaccia is eaten at room temperature and at any time during the day that it is baked. Focaccia usually has a little less topping than a pizza.

The recipe for basic focaccia (which see) is meant to be used more as a bread than a base for elaborate toppings. It's great when cut into thick, finger-size pieces to serve as bread to accompany a meal. When cut into squares and split through the middle, it makes a great sandwich bread.

The recipe for focaccia With toppings (which see) makes a slightly thinner dough base that works well with a heavier topping.

FOCACCIA WITH TOPPINGS

Use the same method for preparing the dough as in the recipe for BASIC FOCACCIA, but with these ingredients:

3 cups unbleached flour

1 teaspoon salt

1 /4 cups warm tap water (no more than 110 degrees)

1 envelope (about 1 scant tablespoon) active dry yeast

2 tablespoons olive oil

Focaccia Topping (choose 1 from recipe that follows), plus 1/4 cup olive oil and 1 teaspoon kosher salt

Generously coat 1 (10-by-15-inch) jelly-roll pan with olive oil and set aside.

Prepare dough as directed in above recipe and let it rise. Place dough on prepared oiled pan, cover with plastic wrap and let it rise again as directed.

After 30 minutes, set rack in lower third of oven and preheat to 425 degrees.

Remove plastic wrap and with index finger poke indentations over surface of dough every inch or so. Evenly spread topping of choice on focaccia. Drizzle with olive oil and sprinkle with salt.

Bake about 30 minutes or until well colored both on top and bottom.

Check bottom by lifting focaccia with spatula or pancake turner to make sure it is not browning too much. If it is, slide another pan under the first to insulate the bottom.

Slide focaccia out of pan to cool. When completely cool, keep loosely covered at room temperature or wrap pieces in plastic wrap and freeze. Reheat frozen focaccia at 350 degrees about 10 minutes, then cool slightly before serving.

Makes 1 (10-by-15-inch) focaccia or about 6 generous servings.

FOCACCIA TOPPINGS

Tomato Topping:

Mix together 1 cup well-drained chopped canned tomatoes or peeled fresh tomatoes, 1 teaspoon crumbled dried oregano and 3 tablespoons grated Parmesan cheese.

Onion Topping:

Peel, halve and slice 2 pounds sweet onions. Place in pan along with 3 tablespoons olive oil and cook, covered, over very low heat, about 30 minutes. Uncover and cook, stirring often, until reduced and well browned, about 10 minutes more. Cool before spreading on risen focaccia dough.

FRESH MOZZARELLA STUFFED CHERRY TOMATOES

12 cherry tomatoes

Salt, to taste

1 tablespoon grated parmesan

2 teaspoons extra-virgin olive oil

1 teaspoon balsamic vinegar

8 ounces fresh buffalo-milk mozzarella, diced

12 basil leaves

Cut a thin slice off the top of each tomato. Use a melon baller to remove the inside flesh and seeds of each tomato, leaving a shell intact. Lightly salt the inside of the tomatoes and set, cut side down, on a paper towel to drain.

Turn tomatoes right side up and place about 1/4 teaspoon parmesan cheese in the bottom of each. Combine the oil and vinegar and place about 1/4 teaspoon of this mixture in each tomato shell. Then fill with diced mozzarella. Garnish each with a basil leaf and serve. Makes 12 stuffed tomatoes.

GARBANZO SHEPHERDS PIE

1 large onion, chopped

1/4 tsp garlic powder

1/2 lb mushrooms, chopped

2 tsp cornstarch mixed w/ 1/4 cup cold water

1/2 cup water

2 cups cooked garbanzo beans (or pintos, kidneys, black beans, etc.)

1 1/2 cups diced carrots

1 1/2 cups frozen peas, thawed

3/4 cup diced celery

mashed potatoes (recipe follows)

1/2 bunch spinach, washed and trimmed (about 2 cups)

2 cups low-fat soy milk

1 tblsp soy sauce

1/2 tblsp Parsley Patch seasoning, general blend

Preheat oven to 325 degrees F .Place the onion and mushrooms in a large pot

with the water. cook, stirring, for 5 min. Add the carrot and celery,

and continue to cook, stirring frequently, until the carrot and celery are

tender; about 10 min. add the spinach, cover, and steam until wilted, about

1 min. remove from heat. In a separate saucepan, mix soy milk with the soy

sauce, Parsley Patch, and garlic powder .add the cornstarch mixture and

cook, stirring, until the mixture boils and thickens. Add to the vegetable

mixture, then stir in the garbanzos and peas. Spoon into six to eight

individual casserole dishes. Top with mashed potatoes and sprinkle with

paprika. Bake for 30 min. or until golden.

NOTE: If making individual pot pies to freeze, omit topping if desired

until ready to bake.

GREEK DRESSING

2 cups extra-virgin olive oil

1/2 cup red wine vinegar (see note)

1 tablespoon Greek oregano

5 large cloves garlic, finely chopped

1 tablespoon freshly ground pepper or to taste

11/2 tablespoons salt or to taste

In a bowl combine the olive oil, vinegar, oregano (rub the oregano between your palms to release the flavor), garlic, pepper and salt. Combine with a wire whisk until smooth.

While still whisking, pour enough of the dressing over the salad to coat vegetables. Toss.

Refrigerate the remaining dressing in a clean bottle or jar with a tight-fitting lid. Shake vigorously before using.

Note: You can replace the wine vinegar with fresh lemon juice.

GREEN TEA WITH GINSENG AND HONEY

Arizona's

Hard to believe it takes only one regular-size green tea bag to make this entire 2-quart clone of the popular iced tea in the foam green bottles. Find the liquid ginseng for this recipe in your local health food store. Be sure to get American ginseng if you can -- since the Chinese stuff can taste pretty rank.

From Top Secret Recipes:

2 quarts (8 cups) water

1 Lipton green tea bag

1/2 cup sugar

2 tablespoons honey

3 tablespoons lemon juice

1/4 teaspoon ginseng extract

1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in the water, then cover the pan and let the tea steep for 1 hour.

2. Pour the sugar and honey into a 2-quart pitcher. Pour the tea into the pitcher and stir to dissolve sugar.

3. Add lemon juice and ginseng and stir. Chill and serve. (www.topsecretrecipes.com) Makes 2 quarts.

HONEY LEMON TART

Filling:

1 cup honey

3 eggs

1/4 cup fresh lemon juice (about 1 lemon)

2 teaspoons grated lemon peel (yellow part only)

3 tablespoons all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

Crust:

1 cup all-purpose flour

1/4 teaspoon salt

1/4 cup vegetable shortening

3 tablespoons cold water

1 egg yolk

1 tablespoon honey

To make filling: In a medium bowl, whisk together honey, eggs, lemon juice, lemon peel, flour, baking powder and salt; set aside.

To make crust: Preheat oven to 350 degrees.

In small bowl, combine flour and salt. Using a pastry blender or 2 forks, cut in shortening until mixture is crumbly. In a separate bowl, whisk together water, egg yolk and honey. Add to flour, stirring until mixture forms a ball. On floured surface, roll out dough to 11-inch circle. Lay dough in a 10-inch tart pan; press dough firmly against bottom and sides of pan. Place pan on baking sheet.

Pour filling mixture carefully into tart pan. Bake at 350 degrees for 25 to 30 minutes or until filling is set. Cool on wire rack.

HOW TO ROAST AND PEEL A PEPPER

Cut the pepper in half. Remove seeds and place cut side down on a baking sheet. Place as close as possible to the element of a preheated broiler. Let broil about 10 minutes or until skin is blistered and charred. Remove from broiler and place pepper halves in a paper bag. Seal and let cool 20 minutes.

Use a sharp paring knife to peel away skin. Holding the pepper under running cold water can also help remove the loosened skin.

LEMON BAKED POTATOES

4 large russet potatoes (see note)

1/2 cup lemon juice (from 2 lemons)

Salt and freshly ground pepper to taste

4 cloves garlic, minced

1 tablespoon dried oregano

1 cup extra-virgin olive oil

Paprika to taste

Peel and wash the potatoes, cut them lengthwise into quarters and place them in a bowl.

Pour the lemon juice over them and toss. Add the salt, pepper, minced garlic, oregano and oil. Mix well and marinate for at least 1 hour.

Preheat oven to 425 degrees.

Arrange the potatoes in one layer in a 9-by-12-inch baking pan. Pour the marinade over the potatoes and sprinkle paprika on top.

Cover the pan and put on the lower rack of the oven. Bake 25 minutes. Uncover and bake another 30 minutes or until the potatoes are tender and crispy on top. Serve hot.

Note: Small red potatoes can be substituted for the russets. If using small or medium potatoes, peeling is optional. Score the red potatoes in several places so the spices can penetrate, giving a tastier potato. If using large red potatoes, cut them in half or in thirds.

LEMON DELICIOUS

1/4 cup all-purpose flour

1 cup sugar

1/8 teaspoon salt

2 tablespoons butter

3 eggs, separated

1 1/2 cups milk

5 tablespoons fresh lemon juice

Grated rind of 1 lemon

Preheat oven to 350 degrees. Lightly grease a 1-quart baking dish or 6 custard cups. Mix flour, sugar and salt in a mixing bowl. Cream with butter. In another bowl, beat egg yolks until thick. Add to butter mixture. Add milk, lemon juice and rind.

In another bowl, beat egg whites until stiff and fold into mixture. Pour into baking dish or custard cups. Place in a pan that contains 1 inch of hot water. Bake for 45 minutes or until a delicate crust forms on top. The sauce will be on the bottom. Invert on dessert plate before serving.

LIGHT GRILLED APPLES

6 cups water

2 tablespoons lemon juice

2 Granny Smith apples

Combine water and lemon juice in a container that can hold all the apple

wedges.

Core and peel the apples. Cut into thick wedges, about 8 per apple. Submerge

them in the lemon-water bath until ready to use. Since the lemon juice

prevents browning, you can prepare them a day ahead of time.

Get the grill hot. Using tongs, place the apples on the grill. Cook until

dark lines sear the apples. Turn and cook until the apples are warm through

but still firm, about 1 to 2 minutes per side. Yield: 6 servings.

MARINATED GRILLED FENNEL SALAD

Water

1 large bulb fresh fennel, feathery fronds removed and chopped; bulb halved

1/3 cup extra-virgin olive oil, plus more for brushing

1 red bell pepper, seeded, roasted, peeled and julienned

1 tablespoon chopped Italian parsley

1 tablespoon chopped fresh basil

2 tablespoons balsamic vinegar

2 tablespoons capers, rinsed and drained

1 clove garlic, minced

Kosher salt and fresh-ground black pepper, to taste

4 to 6 radicchio leaves, for garnish

Bring a large pot of water to boil over high heat. Fill a bowl with ice water. Add fennel halves to pot and cook 5 minutes. Drain and place in ice water to stop cooking.

Meanwhile, combine 1/3 cup oil, red peppers, parsley, basil, vinegar, capers and garlic; set aside. Cut cooled fennel halves into 1/2-inch-wide wedges and lightly brush with oil. Sprinkle with salt and pepper.

Heat charcoal or gas grill to medium high and grill fennel wedges on both sides until soft and nicely colored; do not allow to char.

Remove fennel wedges from grill and cut out hard center cores. Toss fennel with oil mixture. Season with salt and pepper. Serve in a shallow bowl lined with radicchio leaves and sprinkle with some of the chopped fennel tops. Serve warm or at room temperature. Makes 6 servings.

MARVELOUS MEXI ROLE

1 can vegetarian refried beans

1 can diced or stewed tomatoes, mexi-style

1 can black beans, liquid reserved

1 can kernel corn or small pkg. frozen

salsa

mushrooms, sliced

black olives, sliced

onion

soya cheese

1 pkg. taco seasoning or chili powder to taste

tortilla chips

Spray casserole with non-stick spray. Crush tortilla chips in bottom. Set

oven to 425.In small saucepan, heat refried beans with half can of tomatoes

and stir until smooth. Spoon into casserole. Add remaining ingredients in

layers as desired, finishing with soya cheese. Heat bean liquid and stir in

seasoning until dissolved. Pour over all. Cover with foil and cook 30

minutes so flavors meld. Remove from oven and let sit 10 minutes. Serve

with lettuce, tomatoes, salsa and additional chips. Also great spooned into

taco shells or tortillas. Microwaves for a quick "junk food" fix, yet

negligible fat. Serves: 6-8 for a snack- 2-3 for a meal

MASHED POTATOES

4 large potatoes, peeled and diced

1 cup low-fat soy milk

1/4 tsp onion powder

steam potatoes over boiling water for 15 min. Place in a bowl; add the soy

milk and onion powder. Mash until smooth.

MATZO HALVAH CHOCOLATE CAKE

Make this the day you plan to serve it or will become soggy.

4 ounces bittersweet chocolate

4 ounces halvah

21/2 cups whipping cream (divided)

2 to 3 tablespoons brandy

11/2 cups sweet or semisweet red wine

8 whole plain matzos

2 tablespoons roughly chopped pistachios or walnuts

Melt the chocolate in a saucepan over low heat. Crumble the halvah and add it to the chocolate with 1 cup cream, stirring until smooth. Stir in the brandy, remove from the heat and let cool.

Whip the remaining 11/2 cups of cream.

Pour the wine into a shallow bowl and dunk each matzo on both sides. Set aside.

Place a sheet of wine-coated matzo on a serving plate. Generously spread with halvah-chocolate mixture and then whipped cream. Repeat, using all of the matzos but leaving enough whipped cream to frost the top and sides. Refrigerate for a few hours and serve immediately from the refrigerator with nuts sprinkled on top.

MATZO TACO CHIPS

1 1-pound box plain matzos

11/2 cups vegetable oil

3 tablespoons ground cumin

1 tablespoon garlic powder

1 teaspoon cayenne

1 tablespoon paprika

Kosher salt to taste

Preheat oven to 350 degrees.

In a large bowl, break matzos into pieces the size of taco chips. In a separate bowl, combine oil, cumin, garlic powder, cayenne and paprika. Pour over the matzo pieces and toss until all pieces are coated. Spread out on an ungreased cookie sheet and sprinkle with salt.

Bake until crisp and beginning to brown, about 15 minutes. Stir often to prevent from scorching. Cool before eating. Store in an airtight container.

MEATLESS TAMALE PIE

Fry 3 large onions with 4 peeled, diced carrots. Add 3 cans beans and 1 lb

frozen corn kernels. Throw in 1 - 8oz can tomato sauce and 1 TB each cumin

and chili powder. Put everything in big casserole dish and top with corn

bread batter. Bake for 30 minutes at 350.

NOTE: A good family meal or freeze in foil lined individual casseroles. Let

thaw and bake 30 minutes at 350.

MEXICAN PIE RECIPE

Crust:

1 1/2 cup corn meal 1 cup whole wheat flour

1 tablespoon baking powder 1/2 teaspoon salt (optional)

1 can cream style corn 1 cup low fat soy milk or ???

mix until all is evenly moist and pour into 9X13 baking pan, spread evenly.

Filling:

saute in wine or broth--

1 onion, sliced

1 bell pepper, chopped

1 medium zuchinni, chopped

1 small hot pepper, minced (as much as you dare)

3 cloves garlic, minced

2 tablespoons chili powder

add

2 cups cooked beans, whatever you have around

2 cups tomato sauce

Simmer until it is thick and wonderful. Pour over crust

Topping

grated cheese

spread evenly over casserole. Sprinkle with paprika. Bake at about 375 for

about 1 hour. Serve with a salad or a side of steamed veggies.

MIMOSA

3/4 cup champagne, chilled

1/4 cup orange juice

Mix three parts of your favorite sparkling white to one part of your favorite orange juice.

MUSHROOM BARLEY SOUP

1 pound mushrooms, sliced 2 medium carrots, peeled and shredded

1 small tomato, peeled and cut into quarters 2 stalks of celery, chopped

1/2 cup barley 4 sprigs of parsley, minced

salt and pepper to taste 2 1/2 cups of water

2 cups vegetable broth

In a large saucepan, combine all the ingredients. Bring the mixture to a

boil, reduce the heat, and allow it to simmer for 1 hour. Serve.

NOTE: Freeze leftovers in ziplock baggies.

Twice-baked potatoes with spinach and cheese (lacto)

1.Nuke or bake a couple of baking potatoes. Since this is the basis of your

dinner, consider 1.5 - 2 per person.

2.Chop up fresh spinach (remove stems) and steam until totally wilted.

(frozen works)

3.When the potatoes are done (ready to eat), scoop them out of their skins,

leaving the skins intact(a bit of a challenge).

4.In a mixing bowl, combine potatoes, spinach, cottage cheese, a little

shredded cheddar (mainly for texture), and warmed skim milk to keep the

mixture moist. Season with garlic powder, salt and pepper.

Spoon back into potato skins and bake @ 350 for 30-40 minutes.

NOTE: Check in your freezer section at the grocery store for how long to cook

from frozen.

OATMEAL BURGERS DELUXE

1 cup oatmeal

3/4 cup grated sharp cheddar cheese

1/4 cup sesame seeds

1 small onion, chopped

3 cloves garlic

1/2 teaspoon sage

2 tablespoons tamari

3 eggs

Put eggs, onion, garlic, tamari, sage and grated cheese in blender. Blend

until pretty smooth. Pour over oatmeal and sesame seeds in a bowl. Mix with

hands until thoroughly mixed. Heat a little oil in a heavy skillet and drop

oat mixture into skillet to make 4 to 6 patties. Fry gently over medium

heat until brown on the bottom, then turn over to brown the other side.

They will hold together when they cook. Serve on buns with lettuce, tomato,

pickle, etc. or serve over brown rice (healthier), pasta or potatoes with

mushroom gravy.

NOTE: These can be frozen raw or cooked.

NOTE: This can also be made into smallish meatballs and baked - they won't

be round but they are pretty good - 350 degrees for 15 to 26 minutes

depending on size.

PASSOVER LASAGNA

2 tablespoons vegetable oil (divided)

6 whole plain matzos

13/4 cups tomato juice

1/4 cup ketchup

1 clove garlic, crushed

1 tablespoon granulated sugar

2 tablespoons chopped fresh parsley

Salt and pepper to taste

1 teaspoon dried oregano

1 teaspoon dried basil

1 small onion, grated

1 egg, well-beaten

1 cup low-fat cottage cheese (8 ounces)

1 cup grated swiss cheese (4 ounces)

1 cup grated parmesan cheese (3 ounces)

Preheat oven to 350 degrees. Use about 1 teaspoon oil to grease a 9-inch square baking dish.

Place matzos in a colander in the sink and pour hot water over them. Drain immediately. Dry on wax paper.

Meanwhile, combine remaining oil, tomato juice, ketchup, garlic, sugar, parsley, salt, pepper, oregano, basil and onion in a bowl. In another bowl, combine egg, cottage cheese and swiss cheese.

Spoon one-third of the sauce into the pan. Use 2 matzos, breaking them as needed to make a layer that goes into the corners. Spread half the cheese mixture over the matzo. Repeat, using 2 more matzos, a third of the sauce and the remaining half of the cheese. Place remaining 2 matzos on top and top with remaining third of the sauce. Top with parmesan cheese.

Bake 45 minutes. Cool 10 minutes and cut into 9 portions

PASTA WITH BLACK BEAN SAUCE

1 pound pasta, cooked and drained

One 15-ounce can black beans, rinsed and drained

One 10.5-ounce can mandarin oranges, drained

2 large ripe tomatoes, finely chopped

1/2 teaspoon cinnamon

Heat beans, oranges, tomatoes, and cinnamon in a medium-size pot over

medium heat for 8 minutes, stirring occasionally. Serve over your favorite

cooked pasta.

NOTE: Freeze leftovers in single servings

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE

25 Oreo cookies

1/2 Stick butter, melted

3 oz Chocolate chips

3 oz Peanut butter chips

3 tb Heavy cream

FILLING:

12 oz Cream cheese, softened

1 c Sugar

1 c Creamy peanut butter

5 lg Eggs

1 Egg white

1/2 c Sour cream

2 ts Lemon juice

1 c Mini chocolate chips

TOPPING:

3/4 c Chocolate chips

1 c Sour cream

1/2 c Sugar

Crust: Place cookies in food processor fitted with metal blade

and process into uniform crumbs. Add butter and mix until well

combined. Or, mix crumbs and butter in bowl until blended.

Pour into 10" spring form pan. Press evenly over bottom and

about 2/3 up sides. Set aside in refrigerator.

Melt chocolate and peanut butter chips in top of double boiler

over simmering water. Slowly add cream. Stir until smooth and

chips are melted. Pour into the crust-lined pan and spread

within 1/2" of the sides. Place back into the refrigerator

until the filling is prepared.

Filling: Beat cream cheese and sugar in large bowl with

electric mixer on medium speed until mixture is light and

fluffy, about 3 minutes, stopping to scrape down sides of bowl

and beaters once or twice. Add peanut butter and mix until

incorporated. Beat in eggs and egg white one at a time,

stopping to scrape down sides of bowl and beaters several

times. Add sour cream, lemon juice and chocolate chips and mix

until incorporated. Pour into prepared pan.

Place on baking sheet. Bake in a 325 degree oven 55 to 65

minutes or until sides are firm and center jiggles slightly.

Remove to wire rack and cool in draft-free place 15 minutes.

Increase oven temperature to 350 degrees.

Topping: While cake cools, melt chocolate chips in top of

double boiler over simmering water. Remove from heat. Add sour

cream and sugar, stirring until smooth. Spread evenly over top

of cake. Bake in 350 degree oven for 10 minutes. Cool to room

temperature. Cover with plastic wrap. Refrigerate at least 6

hours or until chilled. Before serving, remove sides of

spring form.

*NOTE* If desired, the cake may be refrigerated up to 3 days,

pr frozen in spring form pan covered with plastic wrap and

foil. Defrost frozen cake in refrigerator overnight.

PEAR ALMOND COUSCOUS

1 141/2-ounce can chicken broth

1/4 cup raisins

3/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 16-ounce can pears, drained and chopped

1 tablespoon fresh lemon juice

1 cup uncooked couscous

1/3 cup sliced almonds

2 tablespoons chopped fresh cilantro

1 tablespoon butter or margarine

In medium saucepan, combine broth, raisins, salt, cumin and pepper; bring to a boil. Remove from heat; stir in pears, lemon juice, couscous, almonds, cilantro and butter. Cover; let stand 10 minutes. Stir before serving.

PEPPERS ALLA CINGOLANI

3 pounds assorted red, yellow, green and orange bell peppers, cored, seeded

and cut into 1-inch-wide strips

3 cups water

3 cups white vinegar or white wine vinegar

1/2 cup sugar

1 tablespoon mustard seeds

12 garlic cloves, peeled

3 teaspoons salt

6 sprigs rosemary

2 bay leaves

1 whole hot chili pepper, cut in half lengthwise (optional)

Pack the bell peppers into a sterilized jar or clean plastic container. Bring the water, vinegar and sugar to a boil. Add the seasonings, including the chili pepper, and simmer 5 minutes. Remove from heat and let cool 5 minutes. Slowly add the warm liquid to the peppers, being sure to cover the peppers with the liquid. Let cool completely; cover and refrigerate.

Peppers are ready to eat the next day, but get better with age and will last at least a month in the refrigerator. Drain and use as many peppers as you need at one time and return the rest to the refrigerator. Makes 10 cups peppers.

PICKLED BEET SALAD

A classic Lyonnaise cafe dish is pickled beets on a bed of curly endive, a faintly bitter salad green with delicately fringed leaves. The salad is dressed with olive oil and a little of the liquid in which the beets were pickled. Note that the beets need to marinate at least three days before serving.

8 medium or 16 small beets

2 cups white wine vinegar

Grated peel (yellow part only) and juice of 1 lemon

1/2 cup granulated sugar

6 sprigs thyme

1 bay leaf

3 large cloves garlic, peeled

1 cup thinly sliced onion

Salt and freshly ground pepper

2 small heads curly endive

1/2 cup olive oil

Minced chives, for garnish

Scrub beets well. Place in a covered steamer and steam over boiling water until beets can be pierced easily with a knife (20 to 25 minutes), adding more water to steamer as necessary.

Drain beets and plunge into cold water. When cool enough to handle, peel and slice into 1/4-inch-thick rounds.

In a medium saucepan over high heat, bring vinegar, lemon peel, lemon juice and sugar to a boil. Simmer 3 minutes. Add sliced beets, turn to coat with liquid and cook 2 minutes.

With slotted spoon, transfer beets to a stainless steel, glass or enamel bowl. Add thyme, bay leaf, garlic and onion.

Over high heat, reduce liquid in saucepan to 1 cup. Pour over beets and toss to coat.

Cool to room temperature, then transfer to a covered container and refrigerate for at least 3 days or up to 2 weeks.

Remove beets from refrigerator 15 minutes before serving. Discard garlic, bay leaf and thyme. Season to taste with salt and pepper.

Wash and dry endive and separate into leaves. Line individual salad plates or a large serving platter with endive. Top with beets and onions. Drizzle salad lightly with beet liquid, then drizzle with olive oil and garnish with chives.

PINEAPPLE CHEESE TORTE

Crust

1 cup all-purpose flour

1 1/4 cups powdered sugar

1/4 cup finely chopped almonds

1/3 cup butter or margarine, softened

Filling

2 8-ounce packages cream cheese, softened

1/2 cup sugar

2 eggs

2/3 cup unsweetened pineapple juice

Pineapple topping

1/4 cup all-purpose flour

1/4 cup sugar

1 20-ounce can crushed pineapple, juice drained and reserved

1/2 cup whipping cream

Fresh strawberries, optional

Combine all crust ingredients in a bowl and mix well. Pat into the bottom of a 12-by-8-by-2-inch baking pan. Bake at 350 degrees for 20 minutes.

For filling, beat the cream cheese in a mixing bowl until fluffy. Beat in sugar and eggs. Stir in juice. Pour filling over hot crust. Bake at 350 degrees for 20 minutes or until center is set. Cool.

For topping, combine flour and sugar in a saucepan. Stir in 1 cup of reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat, fold in pineapple. Cool. Whip cream until stiff peaks form, fold into topping mixture. Spread carefully over dessert.

Refrigerate 6 hours or overnight. Garnish with strawberries, if desired.

Note: The prep time does not include cooling time for the filling and the topping or the 6-hour-to-overnight refrigeration time before torte is served.

POTATO CHEESE SOUP

1 cup leftover mashed potatoes

1 cup water

2 cups milk

1/2 cup cheese

1 onion, diced

1 tsp pepper

1 tsp. salt

2 tablespoons flour

1 tablespoons butter

In a saucepan, melt butter and fry onion until light brown. Stir in the

flour and salt and pepper. Stir forming a roux paste. Add water, stirring

constantly. When mixed, add the rest of the ingredients. Stir while it

thickens and the cheese melts.

POWER BARS

2 cups Whole wheat flour 500 mL

1/2 cup Packed brown sugar 125 mL

1/4 cup Skim milk powder 50 mL

1/4 cup Wheat germ 50 mL

1 tsp Baking powder 5 mL

1-1/2 cups Raisins or chopped dried apricots 375 mL

1/2 cup Unsalted sunflower seeds 125 mL

2 Eggs 2

1/2 cup Vegetable oil 125 mL

1/2 cup Molasses 125 mL

1/3 cup Peanut butter 75 mL

In bowl, combine flour, sugar, skim milk powder, wheat germ and baking

powder; stir in raisins and sunflower seeds. Combine eggs, oil, molasses and

peanut butter; add to dry ingredients, blending well. Spread in greased

9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven for 35 minutes or

until browned and firm to the touch. Let cool completely. Cut into 24 bars.

(Bars can be stored in airtight container for up to 5 days.)

SCALLOPED POTATOES

1 lb Potatoes, (about 3 md)

2 tb Margarine

2 tb All-purpose flour

3 tb Onion, finely chopped

1/2 ts Salt

Hot water

1/2 ts Freshly ground pepper

Preheat oven to 400 F degree. Prepare a 1 1/2 qt casserole with vegetable pan coating. Pare potatoes; slice potatoes crosswise in 1/8-inch slices: if potatoes are large, cut slices in half in half. Mix together flour, salt, and pepper. Place half of the potatoes in prepared casserole. Dot with half the margarine, sprinkle half the seasoned flour on top, then half the onion. Repeat with remaining potatoes,

margarine, seasoned flour, and onion. Pour enough hot water in, at one corner only, so that the water barley comes to the top of the potatoes. Cover and bake 50 minutes; then uncover and bake for another 25-30 minutes or until potatoes are browned and tender.

SHEPHERDS PIE

Basic, Traditional, No "Weird" Ingredients

1 pkg. Yves Ground Round (or other ground beef alternative)

2 large carrots, grated 1 medium onion, chopped

1 1/2 tsp rosemary 1 1/2 tsp salt

1 Tbsp &1 1/2 tsp Worcestershire sauce 7 potatoes boiled and mashed

1 cup frozen peaches and cream corn (or yellow corn)

Cook ground round with onion and grated carrot about 5 min over medium

heat. Add rosemary and Worcestershire and mix well. Put mixture in

casserole dish and top with corn and then potatoes. Bake at 350 about 30

minutes. Variations: Add garlic to mashed potatoes and sprinkle extra rosemary

on top.

NOTE: This can be made into individual pot pies (line container with foil,

freeze, then remove from container and wrap thoroughly and freeze) and

frozen with or without the mashed potato topping. For individual topping,

boil 1 medium to large potato, mash as usual, beat in 1 egg if desired. Top

frozen pot pie with it and bake for 1 hour at 350.

_______________________________________

SLOPPY JOE SQUARES

1 pound ground beef

8 ounces tomato sauce

1 cup water

1 1/2 ounces sloppy joe mix -- (1 envelope)

1 teaspoon onion flakes

2 packages refrigerated crescent dinner rolls

1 cup shredded Cheddar cheese

1 tablespoon milk

1 tablespoon sesame seeds

Brown ground beef in a large skillet over medium-high heat, stirring until

it crumbles. Drain and return to skillet.

Stir in tomato sauce and next 3 ingredients; bring to a boil. Reduce heat

and simmer 10 minutes.

Unroll 1 package crescent rolls, pressing seams together; fit into bottom of

a lightly greased 13- x 9-inch baking dish. Spread beef mixture over dough

and sprinkle with cheese.

Unroll other package of crescent rolls, pressing seams together; place over

cheese. Brush dough with milk and sprinkle with sesame seeds.

Bake at 425 degrees F. for 15 minutes or until top is golden. Yield: 6

servings.

SPAGHETTI WITH ZUCCHINI GARLIC SAUCE FOR ONE

4 ounces spaghetti 1 1/2 tsp olive oil

1 Tbls minced fresh garlic 1 small zucchini (or yellow squash)

dash sea salt 3/4 tsp dried basil

1/2 cup tomato puree

Cook pasta according to package directions; drain, then return to the pasta

cooking pot and cover to keep warm until ready to serve. While pasta cooks,

wash and trim zucchini or yellow squash, then shred with a grater or food

processor. Mince garlic. In a large skillet, heat oil over medium-high

heat. Add garlic; saute about 30 seconds, stirring often. Add zucchini or

squash, salt and basil; stir well and saute until liquid begins to draw out

of zucchini or yellow squash. Reduce heat to medium-low, cover and simmer

for 2 minutes. Remove cover and simmer until liquid is almost evaporated.

Add tomato puree, stir well and allow to simmr for 5-10 minutes. Serve over

pasta with chopped fresh basil or parsley and Parmesan cheese. Serves 1

NOTE: Double or quadruple recipe and freeze in single servings.

SPICY VEGGIE CHILI

1/2 medium onion chopped

1/4 cup chopped green pepper

2 cups water (add slowly, too much will make it "soupy"

1 can kidney beans

1 can "tomato pesto" tomato paste

1 8 oz can stewed tomatoes (no salt added)

3 tsp chili powder (depending on how spicy you like it)

1/4 tsp pepper and cumin.

1/2 tsp oregano

1 tomato chopped

1/2 jalapeno chopped

1 clove garlic chopped

Cook the pepper, jalapeno, onion and garlic in a large pan, or dutch oven,

with a little olive oil until tender. while that's cooking slowly add the

spices. Combine the chopped tomato, tomato paste, stewed tomatoes, beans

and water to the above mixture. (try adding 1 1/2 cups of the water at

first, than slowly add the rest if necessary) cover, bring to a boil and

then let simmer for 20-30 minutes. Let stand to thicken. I serve with

rice!! You can add more chili powder, and/or the rest of the jalepeno if it

needs to be more spicy! Serves: 2-4

NOTE: This makes a good family meal served over rice or with cornbread.

Freeze leftovers in single sized portions for a quick meal.

TOMATO VEGETABLE SOUP

1 (32 ounce) can of tomato juice

1 (16 ounce) bag frozen mixed vegetables (corn, peas, green beans, etc.)

2 cups water

dash oregano or Italian spice mix

salt and pepper to taste

In a large pot over medium heat combine the tomato juice, water, mixed

vegetables, oregano or Italian spices and salt and pepper to taste. Allow it

to simmer for 30 minutes. Makes 4 to 6 servings

NOTE: Freeze leftover in single portions.

UNSLOPPY JOES

3 cups Spaghetti Sauce -- (no sugar added kind

1 cup Textured Vegetable Protein (TVP)

1 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Black Pepper

1 teaspoon Vinegar

3 dashes Mrs. Dash seasoning

24 squares Saltine Crackers

Pour sauce into large sauce pan and start to cook at medium heat. Add all

ingredients except crackers and stir well. The TVP will take about 5-10

minutes to absorb the sauce. When it gets completely moistened and has taken

in most of the juice, crumble the crackers and add them to the pan.

These are great served on buns like traditional Sloppy Joes, or on split

rolls of your choice.

VEGETARIAN SLOPPY JOES

1 Tbls olive oil 1 1/2 cups chopped onion (1 large)

2-3 cloves garlic, minced 1 tsp basil

1/4 tsp celery seed 1/2 cup bulgher wheat

1/3 cup TVP 1 1/2 cups boiling water

1/2 cup sliced pitted black olives 3/4 cup tomato sauce

1 large or 2 small fresh tomatoes, chopped parsley

Finely grated Romano cheese(use Parmesan if that's all you have)

Optional additions

Finely chopped celery diced red or green bell pepper

Sliced mushrooms

Heat the olive oil in a large skillet. Add the vegetables, garlic, basil

and celery seed. Saute until the onion is translucent. Add the bulgur and

the TVP. Mix well, then add the boiling water. Cover and simmer over low

heat for about 15 minutes, or until the water is absorbed. Add the black

olives, tomato sauce, and chopped tomato. Cook until heated through.

Garnish with parsley and place a bowl of grated romano cheese on the table

for garnish. Serve over toasted buns, rice or pasta. Serve with green salad.

NOTE: Freeze in serving sized portions in ziplock bags.

WHOLE GRAIN FOOD INFORMATION

NANCY FELDMAN: Whole-grain foods a dietary must

By NANCY FELDMAN

THE MODESTO BEE

(Published: Wednesday, April 18, 2001)

The new U.S. Dietary Guidelines have been released.

The advice? Whole-grain foods should be a bigger part of the American diet.

One guideline states: "Choose a variety of grains daily, especially whole grains." Yet only 7 percent of Americans are getting the recommended three servings of whole grains each day.

Eating the recommended amount of whole grain every day doesn't have to be hard. It's as easy as reaching for whole- grain cereal, whole-grain bread or other delicious sources of whole grains.

What are whole grains?

Unlike refined grains, whole grains include all of the parts: the bran, the endosperm and the germ.

The bran is the "outer shell" of the grain that protects the seed. This is where the fiber is located, as well as B vitamins and trace minerals.

The endosperm is the middle white part of the grain. This is where carbohydrates are located. Carbohydrates provide energy. There is also some protein in the endosperm.

The germ is the small area in the grain that contains antioxidants, vitamins B and E, and fiber. The germ provides nourishment for the seed.

Contrary to popular perceptions, the benefits of whole grains go well beyond fiber and fiber's role in digestive health.

Numerous studies have linked consumption of whole grains to reduce risk of heart disease, diabetes and certain cancers.

In fact, just last year, the Food and Drug Administration authorized this health claim for whole grains: "Diets rich in whole-grain goods and other plant foods that are low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and certain cancers."

Here are some recent research highlights.

WHOLE GRAINS AND HEART DISEASE:

Epidemiological research suggests that antioxidants contained in whole grains may work synergistically with other compounds, including dietary fiber, to reduce overall risk for heart disease and heart disease mortality by 27 percent to 37 percent.

Consuming whole-grain products, specifically whole- grain oats, may lower cholesterol levels -- a significant risk factor for heart disease.

WHOLE GRAINS AND CANCER:

Epidemiological evidence suggests a strong inverse relationship between whole-grain intake and risk for some types of cancers.

Consuming whole-grain foods may lower the risk for gastrointestinal cancers by up to 43 percent.

WHOLE GRAINS AND DIABETES:

Whole grains appear to influence carbohydrate metabolism and improve glycemic control when consumed by subjects with diabetes.

Recent epidemiological studies found that consuming whole-grain foods may reduce the risk for developing Type 2 Diabetes by 21 percent to 27 percent.

When shopping for whole grains, look for the words that indicate that whole grains were used in the product. For example, look for "100 percent whole wheat" or any other grain like oats, rice, barley, bulgar or corn.

Don't be fooled by products that are brown in color but do not contain whole grains. In some cases, caramel coloring is used along with a mixture of whole grain and refined grains. Read the label. The ingredient list can tell you whether or not the product is what you are looking for.