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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).

AFTER SCHOOL GINGERSNAPS

APPLE SPICE DOUGHNUTS

APPLE STICKY BUNS

AUNT SARAHS RAISIN CINNAMON NUT ROLL

AVOCADO AND FRUIT SALAD TOPPING

AVOCADO GLAZED CHICKEN BREASTS

AVOCADO SEVICHE

AVOCADO SUNRISE OMELET

BARBECUED BEEF AND BEAN SOUP

BEEF AND BROCCOLI RICE

BEEF AND CHEESE PINWHEELS

BEEF SUMMER SAUSAGE

BEER BATTERED FRIED AVOCADO WEDGES

BISTRO BEEF STEAK SANDWICH

CAJUN PORK TENDERLOIN WITH VEGETABLE

CALIFORNIA AVOCADO AND CANADIAN BACO

CALIFORNIA AVOCADO BEEF PATTIES

CALIFORNIA AVOCADO BREAKFAST BURRITO

CALIFORNIA AVOCADO SHRIMP OMELET

CALIFORNIA AVOCADO ZUCCHINI SOUP

CARAMBOLA BROCCOLI SALAD

CARIBBEAN KIWI SALSA

CHICKEN ALA CROCK POT

CHICKEN JUMBO SHELLS

CHICKEN SALAD SEVICHE

CHINESE SEAFOOD HOTPOT

CINNAMON ROLLS ARE ON THE MENU

CINNAMON ROLLS BUTTERSCOTCHIES

CLASSIC GUACAMOLE

CORN CHOWDER I

CORN CHOWDER II

CROCKPOT TEXAS CHILI

EASY BUTTER COOKIES

EMU GOULASH

FIREHOUSE CHILI

FRUIT CUP

GARBANZOS AND COUSCOUS

KIWANO PINEAPPLE SALSA

KIWI CRANBERRY FOOL

KIWIFRUIT CILANTRO JALAPENO SALSA

KIWIFRUIT GINGER SPICED SQUASH

LOVELY LEEKS

MISSISSIPPI MUD PIE

NUTRITIOUS NEWCOMERS

PEPPERONI BITES

RICE KRISPIES PIZZA

SANTA FE CHICKEN STEW

SIRLOIN CON QUESO

SOFT LEMONADE COOKIES

SWEET and SHARP OMELET

SWEET BAY SCALLOPS

SWEET CORN TOMALITO

SWEET POTATO CASSEROLE

THE ULTIMATE CINNAMON ROLL

TOFU AND SPINACH MANICOTTI

VEGETABLE PASTA FOR CROCK POT

VEGETABLE QUICHES

ZIPPY FRUIT SALAD

ZUCCHINI LASAGNA

AFTER SCHOOL GINGERSNAPS

3/4 cup Butter or Margarine

1/2 cup Sugar

1/2 cup Brown Sugar -- packed

1/4 cup Dark Molasses

1 Egg

2 1/4 cups Flour

1 1/2 teaspoons Baking Soda

1/4 teaspoon Salt

2 teaspoons Cinnamon

2 teaspoons Ginger

In a mixing bowl, cream butter, sugars, molasses and egg. Combine the flour, baking soda, salt, cinnamon and ginger; add to the creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8 inch thickness and cut into desired shapes (2 1/2 inches) Place on ungreased baking sheets. Bake at 375 degrees F for 5 - 6 minutes or until set (do not over-bake). Remove from pans to cool on wire racks.

Source: "Recipes We Grew Up With, from Taste of Home books"

APPLE SPICE DOUGHNUTS

2 cups flour

3/4 cups sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon (I always add more cinnamon)

1/2 tsp nutmeg

1/2 cup egg substitute

3/4 cup low-fat buttermilk (I used powdered)

2 tsp vanilla

1/2 cup applesauce

1 tbsp butter, melted

Coating

1/4 cup sugar

1 tsp. cinnamon (I add more)

1. Preheat oven to 350 degrees. Spray pans with nonstick spray.

2. Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and

nutmeg.

3. In another bowl, combine egg substitute, buttermilk, vanilla, applesauce,

and butter.

4. Make a well in the center of the dry ingredients and add the wet ingredients. Blend just enough to moisten everything well.

5. Place batter in prepared pans. If using another type of pan (such as individual Bundt pans) divide batter evenly, not filling pan to 2/3 but closer to 1/3 full.

6. Bake for 10-15 minutes or until tops spring back when lightly touched.

7. In a small bowl, combine the remaining 1/4 c sugar and cinnamon and place each doughnut in sugar mixture, turn over, and cover entire doughnut with sugar. Cook on a rack. Makes 12 doughnuts.

APPLE STICKY BUNS

3 cups unbleached all purpose flour

2 Tbsp sugar

4 tsp double acting baking powder

1 tsp salt

1 cup milk

1/2 cup vegetable oil

2 cup pared, cored and diced apple

1/4 cup currants or raisins

1/2 cup brown sugar

1 tsp cinnamon

1 cup brown sugar

1/2 cup melted butter

1/4 cup chopped pecans

Combine flour, 2 Tbsp sugar, baking powder and salt. Add milk and 1/2 cup of vegetable oil, stirring just enough to hold together. Place on a lightly floured surface and knead 10 to 12 strokes. Roll to 1/4 inch thick rectangle. Cover with combined apples, currants, 1/2 cup brown sugar, and cinnamon. Roll up jelly-roll fashion. Cut into 12 equal slices.

Combine 1 cup of brown sugar, 1/2 cup melted butter, and nuts. Spread in bottom of two 9-inch cake pans. Arrange 6 rolls in each pan.

Bake at 425°F (220°C) for 15 to 20 minutes or until golden brown. Immediately invert on two lightly buttered dinner plates. Let stand for a moment for hot topping to drip down on rolls. Serve one plateful to your family and run the other one next door as a special just-for-fun treat for the neighbors.

AUNT SARAHS RAISIN CINNAMON NUT ROLLS

5-1/2 to 6 cups all purpose flour

2 (1/4 oz. size) packages active dry yeast

1/2 cup of sugar

1-1/2 tsp salt

1 cup milk

1 cup water

1/4 cup butter or margarine

2 eggs, lightly beaten

1/3 cup butter or margarine, melted

1/2 cup sugar

1/4 cup lightly packed brown sugar

1/2 cup currants or raisins, soaked for 30 minutes in warm apple juice or water and drained.

1/2 cup chopped walnuts (or pecans)

Glaze

3 Tbsp butter or margarine

2 cup powdered sugar

1 Tbsp maple syrup (1/2 tsp. maple flavoring)

3-4 Tbsp. strong, hot coffee

In a mixer bowl, combine 2 cups flour, yeast, 1/2 cup of sugar and salt. Mix well. In a saucepan, heat milk, water and butter until warm. Add to flour mixture. Blend in eggs. Gradually stir in enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, between 5 and 10 minutes. Place in a greased bowl, turning to grease top. Cover, and let rise until doubled in bulk. Punch down and turn out on a lightly floured surface. Let rest for ten minutes. Divide into two parts. Roll or pat each half into a 12" x 9" rectangle. Brush each part with melted butter and sprinkle with sugar, cinnamon, currants or raisins, and nuts. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges to seal. Cut each roll into 12 parts. Place, cut side down on greased 13" x 9" x 2" pans. Cover, let rise in a warm place until almost doubled and then pop in a preheated oven at 375° F (190°C). Bake for 20 minutes or until golden brown. Combine glaze ingredients and drizzle over hot rolls. Cool on racks.

AVOCADO AND FRUIT SALAD TOPPING

2 red delicious apples, cut into 1/2 cubes

1 tsp. lemon juice

2 California Avocados, cut into 1/2 inch cubes

2 kiwi fruits, sliced

1 banana sliced

1 pint strawberries, sliced

1 pint blueberries

5 tbsp. honey

1/4 tsp. mace (East Indian spice similar to nutmeg)

Place apples in a bowl with lemon juice to keep from browning. Add all other ingredients. Gently mix fruit salad topping. Serve on top of waffles, with or without liquid syrup.

AVOCADO GLAZED CHICKEN BREASTS

Submitted by The California Avocado Commission

Serves: 2

1/4 cup flour

Vegetable oil

1/4 tsp. salt

1 top tarragon

1/4 tsp. pepper

1 tsp basil

1 larger whole chicken breast, boned, halved (skin on)

2/3 cup white wine

1 tbs. sweet butter

1 egg beaten

1 small, ripe California avocado

Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat, Heat thin layer of oil in skillet. Sauté chicken skin side down until golden. Turn and sauté other side until chicken is tender. Total cooking time will be about 7 to 10 minutes.

Sprinkle herbs over chicken. Add wine and butter to pan. Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy. Place halved avocado cut side down and slice. Press down on avocado with palm of hand to fan slices slightly. Lift with knife or spatula to top of chicken. Spoon some pan juices over top. Cover skillet and heat briefly just to warm through.

AVOCADO SEVICHE

Submitted by The California Avocado Commission

Serves: 4

1 1/2 lb. fish fillets, scallops or other shellfish cleaned, cut

2 tomatoes, diced

2 canned green chilies, diced into 1-inch cubes

2 tbsp. Cilantro, chapped

1 cup olive oil

1 Clove garlic, minced

1/2 cup white wine

1 Onion, finely chopped

1 tsp. oregano

3 or 4 California avocados, cubed

1/2 tsp. basil

3 cups rice cooked, hot

2 cups lime juice

Place fish in large bowl, combine oil, wine oregano, basil and lime juice; pour over fish. Cover and refrigerate at least 8 hours. About 4 hours before serving, add tomatoes chilies, cilantro, garlic and onion. Return to refrigerator. Just before serving, add avocado cubes lift seviche from marinade with slotted spoon and serve immediately over rice. (Makes 12 appetizer servings.)

AVOCADO SUNRISE OMELET

Submitted by The California Avocado Commission

Serves: 4

8 eggs

1 green onion, sliced

1 cup sliced fresh mushrooms

1 Califomia avocado, seeded, peeled and diced

1/2 cup shredded Cheddar cheese

Salt and pepper

Beat eggs with fork until lemon colored. Stir in green onion, mushrooms, and avocado. Add salt and pepper to taste. Pour egg mixture into oiled 12 inch skillet; cook until bottom of omelet is set. Flip omelet over in pan; continue to cook until set. Remove omelet from pan to warm plate; sprinkle top with cheese. Cut into pie-shaped wedges and serve.

BARBECUED BEEF AND BEAN SOUP

Seasoned with a hint of Tabasco, molasses and cider vinegar, this soup has a special flavor.

Servings: Serves 8

2 lbs. beef sirloin or round tip roast, cut into 1/2-inch cubes

1/2 tsp. Pepper

3 cups chopped onion

64 ounces canned chopped tomatoes with juice

3 cloves garlic, minced

48 ounces canned pinto beans, drained

2 Tbsp. vegetable oil

14 ounce bottled roasted red bell peppers, drained, rinsed and chopped

2 Tbsp. chili powder

2 cans beef broth

2 Tbsp. ground cumin

1/4 cup molasses

1/4 tsp. ground cloves

2 tsp. cider vinegar, to taste

1 tsp. salt

1 Tbsp. Tabasco

Brown beef, onion and garlic in oil in Dutch oven over medium heat until beef is no longer pink. Stir in chili powder, cumin, cloves, salt and pepper. Add tomatoes, beans, peppers, broth, molasses and Tabasco. Simmer over low heat for 1-1/2 hours, partially covered, stirring occasionally. Stir in vinegar and serve.

Serve with sourdough bread and vegetable relishes.

BEEF AND BROCCOLI RICE

Servings: Serves 4

1 pound beef top round steak, cut 3/4-inch thick

3 Tbsp. butter, divided

2 cloves garlic, crushed

1/4 tsp. salt

1/8 tsp. pepper

1 package (6.8 ounces) beef-flavored rice mix

1/2 cup chopped onion

2-1/2 cups water

2 cups frozen broccoli and red pepper mixture, defrosted

Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. Heat 1 Tbsp. butter in large nonstick skillet over medium-high heat until hot. Add beef and garlic (1/2 at a time)and stir-fry 1-2 minutes or until outside surface of beef is no longer pink (do not overcook). Remove from skillet season with salt and pepper. Set aside.

In same skillet, cook and stir rice mix, onion and remaining 2 Tbsp. butter over medium heat until rice mix is golden brown. Stir in water and contents of seasoning packet bring to a boil. Reduce heat to low cover tightly and simmer 15 minutes.

Stir in vegetables continue to cook 3-5 minutes or until liquid is absorbed and rice is tender. Return beef to skillet heat through.

BEEF AND CHEESE PINWHEELS

This colorful appetizer requires just five ingredients and can be assembled up to six hours before serving.

Servings: 32 appetizers

12 ounces thinly sliced deli roast beef

1 package (4 ounces) herb flavored cream cheese

4 large flour tortillas (about 10 inches)

2 cups spinach leaves (about 20 leaves)

1 jar (7 ounces) roasted red peppers, rinsed and drained

Spread cheese evenly over one side of each tortilla. Place deli roast beef over cheese leaving 1/2-inch border around edges. Place spinach leaves over beef.

Arrange peppers down center, over spinach. Roll up tightly and wrap in plastic wrap. Refrigerate at least 30 minutes or up to 6 hours before serving. To serve, cut each roll crosswise into 8 slices. Arrange cut side up on serving platter.

BEEF SUMMER SAUSAGE

Servings: 2 one-pound logs

2 pounds low-fat ground beef

1 tsp. black pepper

1/2 tsp. garlic powder

1 Tbsp. Liquid Barbecue Smoke

1 Tbsp. mustard seed

1 Tbsp. Morton's Tender Quick Salt

3/4 cup water

Combine all ingredients. Divide mixture in half and place each half on a sheet of foil. Shape the mixture into logs (like salami) and roll up in the foil. Refrigerate overnight or up to 24 hours. Remove from foil, lay on wire rack on cookie sheet and bake at 350°F for one hour. Re-wrap in foil and refrigerate or freeze until ready to serve.

Use a spicy mustard as a dipping sauce.

BEER BATTERED FRIED AVOCADO WEDGES

WITH SALSA

Submitted by The California Avocado Commission

Serves: 4

1 cup lager beer or ale

1 cup all-purpose flour

1-1/2 teaspoons paprika

2 cloves garlic, chopped finely

2 California avocados

Vegetable oil as needed for deep frying

Salt as needed

1 cup purchased salsa

To make beer batter, whisk together beer, flour, paprika, and garlic until well blended. Let stand at least 2 hours.

Peel avocados; cut each into 6 wedges. Dredge 6 wedges in reserved beer batter.

Deep fry in hot oil until golden about 3 minutes. Repeat with remaining wedges.

Serve 3 wedges with 1/4 cup salsa

BISTRO BEEF STEAK SANDWICH

Red wine and roasted red peppers take this steak sandwich to new heights.

Servings: Serves 4

1 lb. beef round tip steak, 1/8 to 1/4-inch thick

2 cloves garlic, crushed

3 Tbsp. Lite Soy Sauce, divided

2 tsp. olive oil

1 medium red onion, cut into thin wedges

1-1/2 cups sliced mushrooms

1 jar roasted red peppers, cut into strips

1/4 cup dry red wine

4 crusty rolls (6 inches each), split, toasted

Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips.

Heat large nonstick skillet over medium-high heat until hot. Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink.

Remove from skillet and season with 2 Tbsp. lite soy sauce and 1/8 tsp. pepper.

In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes. Add mushrooms and continue cooking 2-3 minutes or until vegetables are tender. Add red peppers, wine and remaining 1 Tbsp. lite soy sauce. Bring to a boil and reduce heat. Return beef to skillet and heat through.

Serve beef mixture in rolls.

CAJUN PORK TENDERLOIN WITH VEGETABLES

2 teaspoons Cajun or Creole seasoning

1 pound pork tenderloin

2 medium sweet potatoes or yams (3/4 pound)

4 small zucchini (1 pound)

1 1/2 cups frozen small whole onions

2 tablespoons margarine, butter or spread -- melted

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

Heat oven to 425 degrees F.

Rub Cajun seasoning into pork. Place in un-greased jelly roll pan, 15 1/2 × 10 1/2 × 1 inches. Insert meat thermometer horizontally into center of thickest part of pork.

Cut sweet potatoes and zucchini lengthwise into halves. Place sweet potatoes, zucchini and onions around pork. Drizzle margarine over vegetables. Sprinkle with thyme and salt.

Roast uncovered about 35 minutes or until thermometer reads 160 degrees F.

Loosely cover pan with aluminum foil and let stand 10 minutes. Cut pork into

thin slices. Serve with vegetables. Yield: 4 servings.

CALIFORNIA AVOCADO AND CANADIAN BACON PIZZA

Submitted by The California Avocado Commission

Serves: 8

1 baked pizza (bread) shell (about 12 inches in diameter)

1 tablespoon olive oil

1/2 teaspoon dried basil

3 ounces Canadian bacon, diced (2/3 cup)

1 California Avocado (8 ounces), diced

1 tomato (8 ounces), diced

Salt as needed

3 ounces Monterey Jack cheese, shredded (3/4 cup)

Brush pizza shell with oil; sprinkle with basil. Scatter over shell, in order, bacon, avocado, and tomato. Lightly sprinkle with salt. Sprinkle cheese over pizza.

Bake at 500 F until cheese melts and lightly browns, about 10 minutes.

Cut into 8 wedges.

CALIFORNIA AVOCADO BEEF PATTIES

Submitted by The California Avocado Commission

Serves: 4

1 medium-size California avocado Lemon juice

2 tablespoons diced green chili peppers

1 egg, lightly beaten

2 teaspoons chopped green onion

1 1/2 teaspoons lemon juice

1 clove garlic, minced or pressed

1/2 teaspoon salt

1 pound lean ground beef

1/2 cup shredded jack cheese

4 hamburger buns, split and toasted Butter lettuce leaves

4 thin slices tomato

Halve avocado lengthwise and remove pit; then peel. Slice half the avocado and coat pieces with lemon juice; set aside. In a bowl, mash remaining avocado half.

Stir in chili peppers, egg, onion, the 11/2 teaspoons lemon juice, garlic, and salt.

Add beef and combine thoroughly (mixture will be moist).

With your hands, shape meat into 4 patties, each about 3/4 inch thick. Micro-

wave a 10-inch browning dish or skillet on HIGH (100%) for 4 1/2 minutes.

Carefully remove dish (the bottom is very hot) to a heat proof surface. Place patties in dish. Microwave, uncovered, on HIGH (100%) for 3 minutes. Drain off fat.

Turn patties over. Microwave, uncovered, on HIGH (100%) for 2 minutes or until juices run clear when patty is slashed.

Sprinkle each patty with 2 tablespoons of the cheese. Cover with wax paper and let stand for 5 minutes. Arrange patties on bottoms of buns and top each patty with lettuce leaves, tomato slice, and a few avocado slices. Cover with remaining buns.

CALIFORNIA AVOCADO BREAKFAST BURRITO

4 flour tortillas (about 11 inches in diameter)

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1/3 cup chopped onion

3 tablespoons butter

8 eggs

1/4 teaspoon salt

1/2 cup shredded Pepper Jack cheese

1 California Avocado (8 ounces), diced

Sour cream for garnish

Tomatillo or tomato salsa for garnish

Wrap tortillas in foil; warm in a 400 degree F oven. While the tortillas heat, sauté bell pepper and onion in butter until soft, about 5 minutes. Meanwhile beat together eggs and salt. When vegetables are done, pour egg into pan; gently stir in avocado. Cook, over medium-low heat, stirring constantly, until soft curds form, about 3 minutes. Put 1/4 of the egg mixture down the center of one warmed tortilla; sprinkle with 2 tablespoons cheese. Fold in top and bottom of each tortilla.

Roll up from side. Repeat with each tortilla. Garnish each burrito with a dollop of sour cream and a spoonful of salsa.

CALIFORNIA AVOCADO SHRIMP OMELET

1 dozen eggs

1/4 cup chopped parsley

4 tablespoons lemon juice, divided

1/2 teaspoon salt

1/4 teaspoon hot pepper sauce

2 California Avocados (1 pound), diced

3 tablespoons butter

6 ounces (3/4 cup) bay shrimp

6 parsley sprigs

Beat together eggs, parsley, 3 tablespoons lemon juice, salt, and hot pepper sauce; reserve. Gently toss avocado with remaining 1 tablespoon lemon juice; reserve. Heat butter in a large omelet pan. Pour egg mixture into pan.

Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top. Scatter reserved avocado and shrimp over omelet. Fold omelet in half; heat another minute or two. Slide onto a warmed serving plate; garnish with parsley sprigs. To serve, cut omelet into four wedges.

CALIFORNIA AVOCADO ZUCCHINI SOUP

Submitted by The California Avocado Commission

Serves: 4

4 cups fat free chicken broth, divide in half

1 med. onion, finely chopped

4 green onions, sliced into 1/2 inch pieces

2 cloves garlic, finely chopped

1/2 tsp. salt or to taste

1/4 tsp. ground black pepper

1/8 tsp. ground nutmeg

2 cups zucchini, thinly sliced

2 large ripe California avocados, seeded, peeled and chopped

In large pot with lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper and nutmeg. When boiling, reduce heat to low, cover and cook for 15 minutes. Stir occasionally. Add remaining broth and zucchini and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. Remove lid and allow to cool slightly.

In food processor, puree zucchini, broth and avocado in batches. Return to pan and warm gently. Serve in soup bowls and garnish to taste.

CARAMBOLA BROCCOLI SALAD

(Makes 4 servings)

2 cups broccoli florets

1/2 cup thinly sliced carambola (star fruit)

1/4 cup golden raisins

1/4 cup red onion rings

2 tablespoons sliced water chestnuts

2 tablespoons nonfat yogurt

2 tablespoons fat-free mayonnaise

1/2 teaspoon lime juice

Combine broccoli, carambola, raisins, onion rings, and water chestnuts. Toss gently. Blend yogurt, mayonnaise, and lime juice together. Stir into salad and chill thoroughly before serving.

CARIBBEAN KIWI SALSA

(Makes 6 servings)

2 cups pineapple chunks, drained and chopped

2 yellow or red bell peppers, seeded and chopped

3 kiwifruit, peeled and chopped

1 small red onion, finely chopped

1/4 cup fresh cilantro, finely chopped, or I tablespoon dried

1 tablespoon lime juice

1/16 teaspoon cayenne pepper

Combine all ingredients in bowl, toss thoroughly, and serve with fish, chicken, beans, or rice. Caribbean Kiwi Salsa can be stored in your refrigerator 1-2 weeks.

CHICKEN ALA CROCK POT

1 Roaster Chicken, washed and patted dry

1 Whole Lemon, washed

1/4 Cup Honey

1/2 Cup Orange Juice

Garlic Pepper, optional

Roll lemon on counter to soften. Pierce well with a fork and place in the cavity of chicken. Place chicken in crock pot that has been sprayed with vegetable spray. Mix honey and orange juice well and pour over chicken. Season with garlic pepper. Cook on low until done (7-8 hrs) Carefully remove chicken from pot and onto platter. Remove lemon and squeeze juice over chicken.

CHICKEN JUMBO SHELLS

12 uncooked jumbo pasta shells

1 tablespoon olive or vegetable oil

2 medium tomatoes (about 1 1/2 cups) -- seeded and chopped

1 medium stalk celery (about 1/2 cup) -- thinly sliced

1 medium carrot (about 1/2 cup) -- finely chopped

1 clove garlic -- finely chopped

1 cup diced cooked chicken

1 tablespoon dry white wine OR 1 tablespoon chicken broth

1 (15 ounce) container Ricotta cheese

1 cup seasoned croutons

1 teaspoon chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon pepper

Cook pasta shells as directed on package; drain. Heat oven to 400 degrees F.

Grease square pan, 8 × 8 × 2 inches. Heat oil in 10-inch skillet over medium-high heat. Cook tomatoes, celery, carrot and garlic in oil 5 to 7 minutes, stirring frequently, until celery and carrot are crisp-tender. Stir in chicken and wine. Cook 5 minutes until wine is evaporated.

Stir remaining ingredients into chicken mixture. Fill cooked shells with chicken mixture. Place filled sides up in pan. Bake uncovered about 10 minutes or until filling is golden brown. Yield: 4 servings.

CHICKEN SALAD SEVICHE

For marinade:

Juice of 6 or 7 limes, about 3/4 cup

1/4 cup olive oil

1/2 red onion, peeled and chopped

1-2 jalapeño peppers, seeded and minced

1 Anaheim chili, peeled and chopped and roasted

For salad:

2 whole cooked chickens, skinned and cut into think, lengthwise pieces, no

more than 1/2 inch thick.

1 large red pepper or yellow bell pepper, seeded and trimmed

2 ripe avocados

2 hearts romaine lettuce

In medium bowl, whisk marinade ingredients together. Set aside. Place chicken in a shallow glass or ceramic dish. Pour marinade over chicken. cover and refrigerate 2-4 hours.

Cut pepper lengthwise into very thin slices. Peel avocados and cut lengthwise into thin slices. Arrange lettuce on serving platter. Using slotted spoon, lift chicken out of marinate, letting access marinade fall back into dish. Arrange chicken over lettuce. Top with pepper and avocado; drizzle some with marinade. Serves 6-8

CHINESE SEAFOOD HOTPOT

6 fresh king-size prawns

6 scallops, sliced

4 small squid, cut in rings

3 lemon sole fillets, skinned

4 trout fillets, skinned

6 cups chicken broth

1 teaspoon sliced ginger root

4 green onions, chopped

2 oz. transparent rice noodles

1 lb. Chinese cabbage, finely shredded

Hoisin Sauce:

2 tablespoons Hoisin sauce

1 tablespoon ketchup

2 teaspoons soy sauce

Cut white fish in thin strips; arrange on a platter with other fish. Put broth in a medium-size saucepan with ginger and green onions and simmer 15 minutes. Mix the ingredients for Hoisin Sauce together; divide into 6 small dishes. Soak rice noodles in water 5 minutes then cut in short lengths; place in a serving bowl. Place shredded cabbage in a bowl.

Strain broth into fondue pot on the stove. Once broth begins to simmer again, place fondue pot over the burner at the table. Arrange the platter of fish, Hoisin Sauce, noodles and cabbage on the table. The fish and cabbage are deep-fried in the hot broth using Chinese wire strainers to hold the food. Any remaining cabbage can be added at the end with the noodles to make the soup.

CINNAMON ROLLS ARE ON THE MENU

By Liz Waters, ucook.com staff writer

When everyone is home, it is nice to share breakfast as a family. It doesn't have to be an elaborate repast, though. One of these rolls with a glass of juice, followed by a hot cup of coffee makes a nice start to any day! For the youngsters, include fruit of some sort and a glass of milk.

Cinnamon is an ancient fragrance and flavor. The ancient Egyptians included it in their embalming concoctions. Romans loved it. Desire for this spice and others spurred world exploration that led to the settlement of the New World. Although there are some varieties of the plant, Cinnamonimum zeylanicum that will grow in the southern United States, it is native to Sri Lanka and to southwest India. It is cultivated in other tropical areas. The part we use is the inner bark, dried. As it dries, it rolls up into what we call stick cinnamon. If you look closely at stick cinnamon, you will see that there is no question that it is what it is. By the way, these are good-sized trees - they can grow to be 40 to 50 feet tall!

Cinnamon has been used for centuries as an astringent, a stimulant, and a carminative to aid digestion. In historic times it was a key defense against parasites - internal and external. Recent information about it indicates it has a capacity to kill a number of bacteria and fungi, including the one that causes botulism, and many others.

In aromatherapy, it is a base-to-middle-note scent and is considered to be a scent that is astringent and stimulating to digestion. No wonder cinnamon, as a flavor, works in meat dishes, vegetable dishes, breads and desserts, and is vital to East Indian, Moroccan, Indonesian, Arabic, Iranian, Scandinavian, Mexican, Hungarian, Chinese, Greek, and other cuisines. It seems to jazz up the flavors of carrots, onions, apricots, cherries, peaches, apples, blueberries, and oranges. In the spice world, it serves to complement vanilla, nutmeg, fennel, ginger, clove, cardamom, freshly ground black pepper and others.

Thread a thin slice of orange on a cinnamon stick and float in a cup of spiced cider as a delightful autumn treat. Use the oil to freshen household potpourris to add a touch of seasonal delight to the ambience of your home.

And, try this favorite cinnamon roll recipe of mine. I invented these the first autumn we lived in our current home. I felt terribly lonely and disjointed that autumn and tried every trick I could come up with to make this place seem like "home" to us. The smell of freshly baked cinnamon rolls can do a lot toward that end!

CINNAMON ROLLS BUTTERSCOTCHIES

1/2 cup milk, warmed to lukewarm

1/3 cup honey or sugar

1 1/2 tsp salt

1/4 cup butter

1 egg, beaten slightly

1/2 tsp grated lemon rind

1 (1/4 oz. size) package active dry yeast

1/4 cup warm water

1/4 cup wheat germ

2-1/2 cups (+ or -) unbleached white flour

Combine first four ingredients in a bowl. Mix well and then stir in egg and lemon rind. Dissolve yeast in warm water and stir into milk mixture. Add wheat germ. Stir flour into other ingredients, a little at a time until you have a stiff dough. Turn out on a lightly floured board and knead until dough is smooth and elastic. Return to greased bowl, flipping to grease top; cover loosely with a damp towel and let rise in a warm place until doubled in bulk. Punch down and let rest on floured surface covered by inverted bowl for 10 minutes.

For cinnamon rolls, roll into an 8x10-inch rectangle. Brush with 2 tbsp melted butter. Toss together 1/2 cup of sugar and 2 tsp cinnamon. Spread evenly over dough. Roll up as for jelly roll, starting with long side. Cut roll crosswise into 1 inch slices with knife or thread drawn tightly. Place on a lightly greased baking tin and let rise until doubled in size. Bake in moderate oven (350°F; 175°C) until about doubled in size. Dust with sifted confectioners sugar or frost with a confectioners sugar/milk frosting. Makes 18 rolls.

For pecan butterscotchies, melt 3 Tbsp of butter in a saucepan and add 1/3 cup of brown sugar, packed, and 1/4 cup of corn syrup or honey. Place over low heat and stir constantly until sugar melts and mixture is smooth. Pour into a buttered 13" x 9" x 2" pan. Spread in an even layer across bottom of pan. Sprinkle with 1/3 cup of chopped pecans. Proceed as for cinnamon rolls above, except substitute 1/2 cup of brown sugar, reduce the cinnamon to 1/8 tsp. and add 1/8 tsp of nutmeg. Sprinkle 1/3 cup of chopped pecans over dough before rolling. Immediately upon removal from oven, invert onto a rack over aluminum foil or onto a buttered baking pan. Let hot topping drip onto hot rolls and serve.

CLASSIC GUACAMOLE

4 California avocados, seeded and peeled

2 tbsp lemon juice

1 clove garlic, crushed

1 tomato, finely chopped

1/4 cup finely chopped onion

1/4 teaspoon ground cumin

3 to 4 drops hot pepper sauce

Tortilla chips

Using a fork, coarsely mash avocado with lemon juice and garlic. Stir in remaining ingredients to blend. Garnish as desired and serve with tortilla chips.

CORN CHOWDER I

6 slices bacon, diced

1/2 cup chopped onion

2 cups peeled, diced potatoes

2 pkgs frozen whole kernel corn, broken apart

1 can cream-style corn

1 tsp Worcestershire sauce

1 tsp seasoned salt

1/4 tsp. pepper

1 cup water

In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings and sauté for about 5 minutes; drain well. Combine all ingredients in crock pot; stir well. Cover and cook on LOW setting for 6-7 hours.

CORN CHOWDER II

Makes 6 to 8 servings

3 cups frozen corn

2 potatoes, finely chopped

1 med. onion, finely chopped

1 tsp Old Bay seasoning

1/4 tsp ground pepper

2 cups chicken broth

1 cup milk

2 TBSP margarine or butter

ground mace

10 oz. can chopped clams (optional)

Combine corn, potatoes, onions, broth and spices in a slow cooker or crock pot. Set on low for 7 to 9 hours. Pour into a blender and puree all but about 2 cups. Stir in milk, margarine or butter and cook on high for 1 hour. Add chopped clams at this time, if desired. Pour into bowls, and sprinkle with mace.

CROCKPOT TEXAS CHILI

Servings: Serves 4-6

2-3 lbs. round or sirloin steak, cut 1/2-inch thick

1 Tbsp. vegetable oil

1 large onion

3 cloves garlic

1 tsp. salt

2-3 fresh jalapenos, seeded and chopped

1/4 cup dark chili powder

2 tsp. ground cumin

1 cup dark beer

1/2 cup water

1/4 cup masa (or cornmeal)

Cut the steak into 1/2-inch cubes. In a heavy skillet, brown the beef with the onion. Drain off excess fat, add garlic and stir over medium heat another minute. Transfer beef mixture to the crock pot. Add salt, pepper, chili powder, cumin, beer and water. Cover and cook on low for 8-10 hours. Stir masa or cornmeal with enough water to make a smooth paste. Stir paste into chili. Turn crock pot to high and cook uncovered for additional hour.

Serve over corn chips and top with shredded cheese and chopped onions for a traditional Texas favorite.

Masa is finely ground cornmeal used in tortilla making. It is used to "tighten" the chili and adds flavor. It can be found in the grocery store with the flour and cornmeal. If it is unavailable, you can substitute regular cornmeal.

EASY BUTTER COOKIES

1/2 cup butter

1/2 cup sugar

1 teaspoon vanilla flavoring

1 egg yolk (reserve egg white)

1 cup flour

Combine ingredients in mixer bowl until blended. Shape into small balls and place on ungreased cookie sheet. Beat egg white lightly with fork. Dip fork in egg white and lightly press cookie. Sprinkle with additional sugar. Bake at 350 degrees for 8 to 10 minutes. They should not brown but should be light in color. Makes 2 1/2 dozen.

EMU GOULASH

1 stick butter

3 onions sliced

1-1/2 tbs. paprika

6 oz. can tomato puree

1-1/2 oz. vinegar

1 can beef stock

2 lbs. Emu meat cut into cubes

dash sugar and garlic

Melt butter in large pot with cover , add all of the ingredients, stir, cover and cook 3-3 1/2 hours until tender and thick. You can cook this in a crock pot. Serve over noodles with sour cream or cottage cheese on top.

FIREHOUSE CHILI

Servings: Serves 4

3 lbs. lean beef, cut into 1/4-inch pieces

2 Tbsp. onion powder

1 tsp. garlic powder

2 can (8 oz.) tomato sauce

2 Tbsp. chili powder

Mix together:

4 Tbsp. chili powder

2 Tbsp. ground cumin

1 Tbsp. paprika

1/4 tsp. ground oregano

1/2 tsp. cayenne pepper

1/2 tsp. ground white pepper

1/2 tsp. onion powder

1 Tbsp. garlic powder

1/2 tsp. salt

Sear meat in a large, heavy pot. Add onion powder and garlic powder, tomato sauce and 1/2 of mixed seasonings. Add water or beef broth to just cover meat. Stir and cook 2 to 3 hours, or until meat is nearly tender.

About 1/2 hour before completion, add remaining spices and continue cooking until meat is very tender. Add more salt if needed.

During cooking add additional water and/or beef broth to keep meat covered with gravy or a nice consistency (not too thick or thin).

FRUIT CUP

(Makes 4 servings)

1/2 cup melon (cantaloupe, kiwano, or favorite) cubes

1/2 cup berries

1/2 cup pineapple chunks

1/2 star fruit, sliced thin

1/2 cup peach slices

1/2 cup nonfat sour cream

2 tablespoons confectioners' sugar (use substitute for diabetics)

Combine fruits in bowl. Combine sour cream and sugar in separate bowl. Chill. Top fruits with dressing just before serving.

GARBANZOS AND COUSCOUS

1 small onion, chopped

3 carrots, chopped

1 14 1/2 ounce can diced tomatoes

1 15 ounce can garbanzo beans, drained

1 cup reduced-sodium chicken broth

3 cloves garlic, mined

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1 tsp ground cumin

1/2 tsp. turmeric

1/4 tsp. cayenne pepper

1 1/2 cups cooked couscous

Combine all ingredients except couscous in Crock-Pot. Mix thoroughly. Cover, cook on Low 8 to 10 hours (High: 3 to 4 hours). Add cooked couscous during last 15 minutes of cooking. 6 to 8 servings.

KIWANO PINEAPPLE SALSA

1 1/2 cups diced kiwano melon

1/2 cup fresh pineapple chunks

1 teaspoon minced jalapeno

pepper

1/4 cup chopped red onion

2 tablespoons olive oil

1/2 teaspoon minced garlic

1 tablespoon raspberry vinegar

1 tablespoon lime juice

2 tablespoons fresh cilantro or

1 1/2 teaspoons dried

1 teaspoon pepper

Combine melon, pineapple, jalapeno, and onion in bowl. In separate bowl, whisk together oil, garlic, vinegar, lime juice, and spices. Pour over salsa and gently toss. Kiwano Pineapple Salsa may be refrigerated for up to 1 week.

KIWI CRANBERRY FOOL

3/4 cup low-fat or fat-free sour cream

6 tablespoons confectioners' sugar(*)

1/3 cup dried cranberries

1/3 cup orange juice

1/2 teaspoon orange zest

1 1/2 kiwifruit, peeled and mashed with fork

2 fresh mint sprigs (if desired)

In small bowl, blend sour cream with 3 tablespoons confectioners' sugar. Reserve. Place dried cranberries in small saucepan with orange juice and two tablespoons confectioners' sugar. Gently cook over medium-low heat about 5 minutes or until cranberries swell, and liquid thickens and reduces. Stir in orange zest. Reserve, allowing to cool completely. Mix mashed kiwifruit with 1 tablespoon confectioners' sugar. Reserve.

Divide sour-cream mixture equally into 3 bowls. Reserve 2 tablespoons of cranberry mixture in separate bowl. Blend remaining cranberry mixture into bowl (1/3) of sour cream. Reserve 2 tablespoons of kiwifruit mixture in separate bowl. Add remaining kiwifruit mixture to bowl (1/3) of sour-cream mixture and blend.

Divide cranberry sour-cream mixture evenly between 2 clear 8-ounce wine glasses. Cover each with tablespoon reserved kiwifruit mixture in each glass. Cover each with tablespoon reserved cranberry mixture. Cover each with kiwifruit sour-cream mixture.

Refrigerate until ready to serve. Garnish with mint sprig.

(*) Diabetics use powdered sugar substitute in place of confectioners' sugar.

KIWIFRUIT CILANTRO JALAPENO SALSA

(Makes 7 servings or 1 3/4 cups)

3-4 kiwifruit, peeled and diced (1 1/2 cups)

2 medium tangerines or 1 orange, peeled and diced

1/2 cup diced sweet red or yellow bell pepper

1/4 cup chopped fresh cilantro or

1 tablespoon dried

1 tablespoon lime juice

1 tablespoon vegetable oil

1/2-1 small jalapeno pepper, minced, seeds and veins removed (WEAR GLOVES)

In large bowl, combine all ingredients, mixing well. Chill briefly. Kiwifruit Salsa can be stored in refrigerator 1-2 weeks.

KIWIFRUIT GINGER SPICED SQUASH

(Makes 4 servings)

1 medium (1-1 1/2-pound) acorn squash

3 California kiwifruit, pared and divided

1-2 tablespoons melted margarine

2 tablespoons packed brown sugar (or substitute for diabetics)

1/4 teaspoon ground ginger

2 tablespoons chopped walnuts

Pierce squash with fork in several places. Microwave on High (100%) 5 minutes. Remove from microwave and cut squash in half lengthwise; remove seeds. Puree 2 kiwifruit; stir in margarine, brown sugar, and ginger. Place each half of squash cut-side-up in microwave-safe baking dish.

Pour half of kiwifruit mixture into each half of squash. Cover with lid or vented plastic wrap. Microwave on High 8-10 minutes or until squash is tender; rotate dish a quarter-turn half-way through cooking. Quarter and slice remaining kiwifruit; arrange on squash. Sprinkle with nuts.

LOVELY LEEKS

By Lisa Duchene, ucook.com staff writer

Leeks are the hardiest of plants. A killing frost only helped the leeks along. That's what I love most about leeks; at the end of October, when we are headed for a long and still Maine winter, these green soldiers stand tall. In milder climates, gardeners can sow leeks through September for a spring harvest. In many places - even in Northern New England - leeks can still be harvested through the winter.

Vermont growers at The Cook's Garden catalog company have dug leeks every month of the year, even though they have sometimes "had to melt the frozen, crusted soil from around the neck before we could bring them into the kitchen!"

Once in the kitchen, there is more to discover about leeks: flat, dark green leaves wrapped around each other so tightly, concealing layer upon layer of delicate, sweet, oniony flesh. I love the way the texture feels under the blade of a chef's knife.

They can be enjoyed simply: baked, boiled, roasted, or sautéed. They work well sharing the spotlight with other flavors - with goat cheese on a pizza or with potato in a soup - or can mellow into the background in stocks and stews.

Use the greens to enhance the flavor of a chicken or vegetable stock. Or, as Amanda Hesser suggests in The Cook and the Gardener,; wrap strips of leek greens around herbs for a bouquet garni. Blanch them, and use as a wrap around stuffing and cheese for an appetizer.

Choose leeks with as few blemishes on the white, root end as possible. They should be firm and about an inch in width, from the root up through the stem. If they are bulbous, it's a sign that the plant was about to go to seed and it may be woody.

The best leeks are often the dirtiest leeks, since an attentive grower has mounded up the soil at the base of the plant as it grew and dirt will easily collect in the layers. So, cleaning becomes all important. Before using, trim the root end and the leaves. Slit the white part from top to bottom and hold each half under running water, cleaning in-between the layers with your fingers.

Or, soak the halves in water for 10 to 15 minutes. Some cooks prefer to use a little vinegar in the soaking solution for its effect on garden critters that may also be hiding in those layers.

To grow leeks:

Choose a variety based on your preference and climate.

Blue Solaise, available through A Cook's Garden, is hardy and large and is used for over-wintering in New England. It is 105 days to maturity.

Laura is extra hardy for late fall and over-wintering. The leaves are deep blue. Available through Johnny's Selected Seeds.

King Richard is a fast-growing summer leek that takes four months from seeding to harvest. This variety is recommended for baby leeks and is 75 days to maturity. Available through Johnny's and A Cook's Garden.

Start seeds indoors two to three months before the last average frost. When the seedlings are three inches tall, thin them to about one inch apart. Thin again when they are five inches tall to about two inches apart. At eight inches tall, they are ready for the garden. Place them in six-inch deep holes spaced six inches apart in rows 18 inches apart. The tips of the plants will be just a few inches above the surface.

The key to growing leeks is to water and feed them regularly. They grow best in cool, rainy climates. They can also be grown in warm and dry areas with lots of watering and thick layers of mulch to keep the soil cool. Keep the soil evenly moist and give them a nutrient-rich snack - such as manure tea or fish emulsion - once a month during the growing season.

When they are about the size of pencils, mound the soil or much around the lower two to three inches of stem to cut out sunlight. The blanching produces more of the tender white part, improving the look and flavor of the leeks.

Water them well throughout the growing season, which will be 70 to 110 days, depending on the variety and conditions. To over-winter leeks, get them in the ground before the frost and bury completely with a protective layer of mulch or straw. Cover the bed with an old sheet. Remove it in the spring when the weather is warm, but keep it handy for a night when the temperature plunges below 30 degrees.

Harvest when they are about an inch in diameter and not bulbous. Some gardeners leave a few behind to set seed, then in the second year - since leeks are biennials - retrieve matured black seeds from spent clusters of small, white flowers.

MISSISSIPPI MUD PIE

2-1/4 cups all-purpose flour

2/3 cup unsalted butter

2 egg yolks

1 - 2 tablespoons ice water

For the filling:

3 eggs, separated

4 teaspoons cornstarch

1/3 cup light brown sugar

1-3/4 cups milk

5 ounces semisweet chocolate, broken into squares

1 teaspoon vanilla extract

1 packet powdered gelatin

3 tablespoons water

2 teaspoons dark rum

For the topping:

3/4 cup heavy or whipping cream

chocolate curls

1. Sift the flour into a bowl and cut in the butter until the mixture resembles coarse breadcrumbs. Stir in the egg yolks with just enough ice water to bind the mixture into a soft dough. Roll out on a lightly floured surface and place in a deep 9-inch tart pan. Chill for about 30 minutes.

2. Preheat the oven to 375°F. Prick the pastry shell all over with a fork, cover with greaseproof paper weighed down with dried beans and bake for 10 minutes. Remove the dried beans and paper, return the pastry shell to the oven and bake for a further 10 minutes, until the pastry is crisp and golden. Cool the pastry shell in the tin.

3. Make the filling. Mix the egg yolks, cornstarch and 2 tablespoons of the sugar in a bowl. Heat the milk in a saucepan until almost boiling, then beat it into the egg mixture. Return to the clean pan and stir over a low heat until the custard has thickened and is smooth. Pour half the custard into a bowl.

4. Melt the chocolate in a heat proof bowl over hot water, then stir into the custard in the bowl, with the vanilla extract. Spread in the pastry shell, cover with plastic wrap to prevent from forming a skin, cool, then chill until set.

5. Sprinkle the gelatin over the water in a small bowl, let sit until spongy, then place over simmering water until all the gelatin has dissolved. Stir into the remaining custard, with the rum. Whisk the egg whites in a clean, grease-free bowl until stiff peaks form, whisk in the remaining sugar, then fold quickly into the custard before it sets.

6. Spoon the mixture over the chocolate custard to cover completely. Chill until set, then remove the pie from the pan and place on a serving plate. Spread whipped cream over the top and sprinkle with chocolate curls. Serves 6 - 8

NUTRITIOUS NEWCOMERS

Kiwano or African horned melon, is grown in New Zealand and California. Its flavor is a cross between cucumber and lime. Horned melons are golden orange when ripe. A good source of vitamin C, Kiwano keeps up to six months at room temperature.

Carambola, or star fruit, long cultivated in the Far East, now flourishes in south Florida. It is high in vitamin C and has a flavor reminiscent of apples, grapes, and citrus. Children like its unique shape. Choose fruit that is firm and partly or all yellow.

Kiwifruit, which comes originally from Asia, is also known as the Chinese gooseberry. Today's fruits are grown in New Zealand and California. Kiwifruits are high in vitamin C, vitamin E, potassium, magnesium, and dietary fiber.

Nutritional Density of Fruits

FRUIT Daily Value /100 g

Fresh kiwifruit, stored 16

Papaya, fresh 14

Cantaloupe melon 13

Strawberry 12

Mango, fresh 11

Lemon, fresh, peeled 11

Orange (Florida) 11

Red currant, fresh 10

Mandarin orange, fresh 9

Avocado, fresh 8

Tangerine, fresh, sections 8

Grapefruit, fresh, sections 7

Lime, fresh, peeled 7

Apricot 7

Raspherry, fresh 7

Honeydew, melon 6

Pineapple, fresh 5

Persimmon, fresh 5

Grape (Empress) 4

Plum, fresh 4

Banana, fresh 4

Watermelon, fresh 3

Peach, fresh 3

Watermelon, fresh 3

Peach, fresh 3

Nectarine, fresh 3

Cherry, fresh 3

Pear, fresh, diced 2

Apple + peel 2

Rutgers University researchers ranked 27 familiar fruits according to their ability to provide recommended of 29 essential nutrients.

COPYRIGHT 1998 Saturday Evening Post Society

COPYRIGHT 2000 Gale Group

PEPPERONI BITES

1 cup mozzarella cheese -- shredded

1/2 cup pepperoni -- chopped

1/2 cup pizza sauce

2 packages refrigerator biscuits -- 10 each

1 tablespoon milk

1/4 cup parmesan cheese -- grated

Mix first three ingredients to make filling. Flatten biscuits to 3" circles, put rounded tablespoon of filling on each. Fold over pinch to seal, place seam side down on greased cookie sheet. Brush with milk, sprinkle with parmesan. Bake @ 350° 12 to 15 minutes.

RICE KRISPIES PIZZA

3 tablespoons margarine or butter

1 pkg (10oz, about 40) marshmallows or 4 cups mini marshmallows

6 cups Rice Krispies cereal

strawberry jam

yellow frosting

red fruit-filled candy strips (cut into quarter-size circles)

candy sprinkles

In large microwave safe bowl, melt margarine and marshmallows for 2 min, stirring after 1 min. stir until smooth. Add cereal, stirring until well coated. Spread into 12" pizza pan coated with cooking spray. Allow to cool. Spread jam on top of cereal for tomato sauce. Spread frosting over jam for cheese. Decorate with fruit snack circles for pepperoni. Top with candy sprinkles as extra spices. Cut into slices and serve. Yield 12 slices.

SANTA FE CHICKEN STEW

1 bunch green onions -- chopped

2 teaspoons olive oil

2 cups chicken -- cooked and shredded

15 ounces kidney beans -- drained

14 ounces stewed tomatoes -- Mexican-style, undrained

10 1/2 ounces chicken broth -- undiluted

8 1/2 ounces corn -- drained

4 1/2 ounces chopped green chilies -- undrained

2 teaspoons chili powder

1/2 cup chopped fresh cilantro -- or parsley

Sauté green onions in hot oil in a medium saucepan 2 minutes.

Stir in chicken and next 6 ingredients. Bring to a boil; cover, reduce heat,

and simmer 10 minutes. Stir in cilantro. 4 servings.

SIRLOIN CON QUESO

Servings: Appetizers for 8-16

1 lb. boneless beef sirloin steak, cut into 3/8-inch cubes

1 cup salsa picante

1 can diced tomatoes & green chilies (such as Rotel)

1 cup water or milk

2 lbs. Velveeta cheese spread, shredded

Brown beef cubes in skillet over medium-high heat until no longer pink. Add salsa and simmer on low for 5 minutes. In a large sauce pan, combine tomatoes and green chilies and water or milk. Bring to a boil. Reduce heat and gradually add cheese, allowing cheese to melt completely. Add beef mixture to cheese sauce. Serve piping hot in a small crock.

Serve with tortilla chips or crusty bread.

SOFT LEMONADE COOKIES

1 cup Butter or Margarine -- softened

1 cup Sugar

2 Eggs

3 cups Flour

1 teaspoon Baking Soda

6 ounces Lemonade, frozen concentrate -- thawed, divided

In a mixing bowl, cream butter and sugar; add eggs. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking

sheets. Bake at 400 degrees for 8 minutes. Remove to wire racks. Brush

with remaining lemonade concentrate; sprinkle with sugar. Cool.

SWEET and SHARP OMELET

6 eggs, separated

2/3 cup sour cream

2 teaspoons lemon juice

1/2 teaspoon grated lemon zest

1/2 teaspoon salt

2 tablespoons butter

2 teaspoons sugar

4 tablespoons cherry or strawberry jam

2/3 cup sour cream

In a medium-size bowl, beat egg yolks, 2/3 cup sour cream, lemon juice, lemon zest and salt until well mixed. In a large bowl, beat egg whites until stiff. Fold into yolks. Preheat broiler. Melt butter in an 8-inch omelet pan over low heat. Pour in egg mixture and cook, loosening edges, until lightly browned underneath. Broil briefly until top is lightly browned. Sprinkle with sugar. Cut omelet into quarters. Top each with a tablespoon of jam and a dollop of sour cream. Serves 4

SWEET BAY SCALLOPS

By Bradford Seaman, ucook.com staff writer

A few summers back, my family took a vacation to Nantucket, the posh island located south of Cape Cod and just east of Martha's Vineyard. While strolling across a swath of sandy beach one afternoon, I spotted the unmistakable fan-shaped shell of a scallop sitting in the shallows, half-buried in the sand beside a patch of eelgrass. I approached it with my feet loudly sloshing through the shallows. There was not a trace of guile in my step, and why should there be? No shellfish was quick enough to elude me.

Seconds later I stood in shock, my hand grasping nothing but silty water. The scallop had jettisoned backwards with the speed of a fish, and was now watching me with its row of trailing blue eyes as it flapped its way into deeper water.

I'd never seen a clam do that.

But then again, there really is no shellfish quite like a scallop, and there's no scallop quite like the Nantucket Bay scallop (which, if you are in the Cape Cod area, is pronounced "SKAUL-up").

Bay scallop season will be shortly getting into gear on Nantucket, which in the 18th Century was the capital of the whaling industry. In town, the rough cobblestone of Water Street, and a dim, underground tavern called The Brotherhood of Thieves hark back to that grittier era. Summer brings tourists to this East Coast hot spot while fall brings quieter times, colorful maple tress, cranberry-studded bogs, and the beginning of the scallop season.

When it comes to eating, scallops are the most personable of shellfish. Though some cooks, mostly in Europe, shuck and eat the whole critter, scallop meat is most often presented in a neat chunk. Their sweet flavor and meaty texture makes scallops a favorite with seafood lovers and landlubbers alike. There are also no beards or strange-looking feet projecting from them, and they present less of a task than breaking up a lobster.

The Nantucket Bay scallop, which is not much larger than a thumbnail and found only in Cape Cod waters, is considered the most flavorful. It contains a sweeter, crisper seafood flavor than the much larger sea scallops and the similar-sized calico variety, found further south. Its small range and recent scarcity (due to environmental conditions, most believe) have driven the prices up.

If you are fortunate enough to find some Nantucket Bay's, keep the cooking simple. The sweet flavor of the scallops is subtle, and comes through best when dressed lightly. If you've never had wild Nantucket Bay scallops, do the following before you pull up any other recipe: sear them very briefly on both sides (never more than a minute per side) and sprinkle them with lemon juice. The natural sweetness will really come through.

Scallops are usually off-white in color; beware of gleaming white, perfectly round samples that are characteristic of fake scallops, which are actually made from ray or shark and cut out like a cookie. The nerve!

Nantucket Bay scallops will be in season until early spring.

Shrimp and Scallop Ceviche. In Peru, this seafood "soup" has been prepared for centuries. Though the seafood is raw, the lime juice in the ceviche actually "cooks" the seafood. The dish is traditionally made with scallops.

Chinese Scallop Kabobs. Scallops are one of the best fish for grilling, and their nugget-shape is ideal for kabobs. This recipe uses a Chinese marinade.

Scallops in a Sherry-Garlic Sauce. This recipe spruces the Bay scallops up a bit with the garlic and sherry, two favorite flavorings in Spain for scallops. This would be a nice addition to a tapas bar.

SWEET CORN TOMALITO

5 Tbsp. margarine, softened

1/4 cup masa (corn flour)

1/3 cup sugar

1/2 cup water

2 cups corn kernels, fresh or frozen, thawed; divided use

1/2 cup cornmeal

1 tsp. baking powder

1/2 tsp. salt

2 Tbsp. plus 1 tsp. milk

In a small mixing bowl, mix the margarine, masa, and sugar using an electric mixer until light and fluffy. About 1 minute. In a blender container, blend half of the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt, and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. tightly cover with foil and steam by setting atop a medium sauce pan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour. (check to see whether you might need to add more water) until a toothpick inserted in the center comes out clean. Tomalito should have a smooth, moist texture. Note: The pan must be tightly wrapped at all times.

SWEET POTATO CASSEROLE

2 16-oz cans sweet potatoes or yams, drained and mashed

1/2 cup milk

1/4 cup dry sherry

6 Tbsp. butter or margarine, softened

1 tsp freshly grated lemon peel

1/2 tsp salt

1/4 tsp nutmeg

dash cayenne pepper

4 eggs

In a bowl, beat sweet potatoes, milk, sherry, and butter with an electric mixer, until smooth. Add remaining ingredients and beat well. Pour into greased crock pot. Cover and cook on HIGH setting for 1 hour, then turn to LOW setting for 3 to 4 hours.

THE ULTIMATE CINNAMON ROLL

1/4 cup butter or margarine

1/2 cup Milk

1/2 cup granulated sugar

1 tsp salt (optional)

1/2 cup warm water

2 pkg. active dry yeast

2 eggs, beaten

4-1/2 cups unbleached flour

Filling

1/4 cup butter or margarine (melted)

1/2 cup light brown sugar

1/2 cup white sugar

1 Tbsp ground cinnamon

Proof yeast by mixing in warm water in a large bowl. When it is bubbly and obviously working, melt 1/4 cup of butter in 1/2 cup of milk in a small bowl in the microwave or a saucepan. Add 1/2 cup sugar and salt. Cool to lukewarm and stir into yeast mixture. Add beaten eggs and 1/2 of the flour, beat until smooth. Add rest of flour a bit at a time, working in with hands when dough becomes too heavy for spoon. Knead in bowl for about 5 minutes, then cover with a clean linen towel and sit in a warm, moist place for 1 hour (until doubled in size).

Punch down the dough and dump it out on a lightly floured bread board. Roll out into a large square, flattening bubbles as you go. Spread generously with melted butter, then sprinkle sugars and cinnamon over butter to your own personal taste. (I like LOTS). Roll up like a large jelly roll; slice in 1" slices. Cover with the linen towel and return to the warm spot for about 1 hour (until rolls are nice and puffy). Bake in the oven at 350°F (175°C) for 20-25 minutes.

If serving immediately, spread with glaze below as soon as they come out of the oven, and serve. If saving to eat through the week, cool completely and store in refrigerator in an airtight container. Mix up the glaze and refrigerate in airtight bowl. When ready to serve, give each roll 30 seconds in the microwave on high. Add a dollop of glaze and a squirt of squeeze butter and microwave for another 10 seconds before serving.

Glaze

1 cup confectioners sugar

1 tsp vanilla

Mix in room-temperature water until spreading consistency.

TOFU AND SPINACH MANICOTTI

1 medium-sized onion, finely chopped

1 stalk celery, thinly sliced

3 cloves garlic, minced or pressed

2 teaspoons Italian herb seasoning; or 1/2 teaspoon each dry basil,

marjoram, oregano, and thyme

1 pound soft tofu, rinsed and drained

1 package (about 10 oz) frozen chopped spinach, thawed and squeezed dry

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon pepper

12 dry manicotti shells (about 6 oz total)

2 large cans (about 15 oz each) tomato sauce

1/2 cup dry red wine

1 cup (about 4 oz) shredded mozzarella cheese

In 5-quart or larger electric slow cooker, combine onion, celery, garlic, and herb seasoning. In a large bowl, combine tofu, spinach, Parmesan cheese, salt and pepper; mix well. Stuff manicotti with tofu filling.

Arrange filled manicotti in a single layer over onion mixture in cooker. In bowl you used for filling, mix tomato sauce and wine; pour over manicotti. Cover and cook at low setting until manicotti are tender when pierced and no raw, starchy flavor remains (4-6 hours).

Sprinkle with mozzarella cheese. Increase cooker heat setting to high; cover and cook until cheese is melted (about 15 more minutes). Makes 6 servings.

VEGETABLE PASTA FOR CROCK POT

2 tbsp butter or margarine

1 zucchini, 1/4" slice

1 yellow squash, 1/4" slice

2 carrots, thinly sliced

1 1/2 c mushrooms, fresh, sliced

1 pkg broccoli, Frozen, cuts

4 green onions, sliced

1 clove garlic, minced

1/2 tsp basil, dried

1/4 tsp salt

1/2 tsp pepper

1 cup Parmesan cheese, grated

12 oz fettucine

1 cup Mozzarella cheese, shredded

1 cup cream

2 egg yolks

Rub crock pot liner with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the crock-pot. Cover, cook on High 2 hours.

Cook fettucine according to package directions, drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes. Serves 6.

VEGETABLE QUICHES

Nonstick spray coating

3 7- or 8-inch flour tortillas

2 ounces shredded reduced-fat Swiss, cheddar, or mozzarella cheese (1/2 cup)

1 cup broccoli flowerets

1/2 of a small red sweet pepper, cut into thin strips ( 1/2 cup)

2 green onions, sliced

1 8-ounce carton refrigerated or frozen egg product, thawed (about 1 cup)

3/4 cup evaporated skim milk

1/4 teaspoon dried thyme, crushed

1/8 teaspoon salt

1/8 teaspoon black pepper

Thin strips red sweet pepper (optional)

1. Spray three 6- to 7-inch individual round baking dishes or pans* with nonstick coating. Carefully press tortillas into dishes or pans. Sprinkle with cheese.

2. In a small covered saucepan cook the broccoli, the 1/2 cup sweet pepper strips, and the green onions in a small amount of boiling water about 3 minutes or until crisp-tender. Drain well. Sprinkle cooked vegetables over cheese in baking dishes.

3. In a medium mixing bowl stir together egg product, evaporated skim milk, thyme, salt, and black pepper. Pour, over vegetables in baking dishes. Place on a baking sheet. Bake in a 375° oven for 25 to 30 minutes or until puffed and a knife inserted near center of each comes out clean. Let stand 5 minutes before serving. If desired, garnish with additional strips of sweet pepper.

*Note: Or, spray six 6-ounce custard cups with nonstick coating. Cut each tortilla into 6 wedges. To form crust, press 3 tortilla wedges into each custard cup with points toward center. Tortillas do not have to cover cups completely. Continue as above. Makes 6 Servings

ZIPPY FRUIT SALAD

(Makes 4 servings)

Glaze:

1/2 cup honey (or diabetic substitute)

1/4 cup lime juice

1/16 teaspoon cayenne pepper

1/2 cup fat-free mayonnaise

Fruits:

1 kiwifruit

1 small orange

1/2 banana

1/2 peach

1/2 Golden Delicious apple

1/2 pear

1/2 star fruit (carambola)

8 grapes

1/4 cup berries

Combine honey and lime juice. Add cayenne. Then whisk in fat-free mayonnaise.

Clean and cut up, chop, or dice fruit, except berries. Pour glaze over fruit. Toss gently to coat and chill 1-2 hours before serving.

ZUCCHINI LASAGNA

1 pound lean ground beef

1/4 cup chopped onion

1 can (15 ounces) tomato sauce

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon ground pepper

4 medium zucchini (1 1/4 pounds)

3 tablespoon flour

1 cup creamed cottage cheese

1 egg beaten

1cup (4 ounces) shredded

mozzarella cheese

In a large skillet, brown beef and onion over medium heat; drain fat. Add tomato sauce and seasonings. Bring to a boil; reduce heat and simmer five minutes. Meanwhile, slice zucchini crosswise into 1/4 in. slices. (I slice mine long ways of the zucchini) Place half in a greased 12-in. x 8-in. x 2-in. baking dish. (or pan) Sprinkle with half the flour. Combine cottage cheese and egg; spoon over zucchini. Top with half the meat mixture. Repeat layer of zucchini and flour. Sprinkle with

mozzarella cheese and the remaining meat mixture. Bake at 375 degrees for about 45 minutes or until heated through. To cut more easily, let stand 10 minutes before serving. 6 to 8 servings..