Ciliegine Con Prosciutto

Small, cherry-sized balls of cow's milk mozzarella,
packed in sealed plastic containers are available in
the dairy section of many supermarkets or speciality
stores.

1/2 medium lemon
1 medium garlic clove
2 tbl snipped fresh chives
1/4 cup olive oil
1/4 tsp hot red-pepper flakes
9 ounces fresh mozzarella "cherries" or fresh
mozzarrella
15 thin prosciutto slices (6 ounces)
If you can find Parma it's
worth the extra money.
1 medium bunch dill

Squeeze lemon juice into a medium bowl.  Peel and
crush garlic and put it into the bowl along with the
chives, olive oil, and red-pepper flakes.  Drain and
add cheese "cherries" or cut mozzarella into 3/4-
inch cubes and add to the mixture.  Marinate at room
temperature at least 2 hours. (Can cover and
refrigerate overnight).  Cut prosciutto slices in
half lengthwise.  Wrap 1 slice of prosciutto around
each piece of cheese and 1 small sprig of dill.
Secure with a toothpick and serve.

Bon Appétit!

Carrot Cake

Dry Ingredients (Combine and set aside):
1 1/3 cups flour
1/2   tsp. salt
1 1/3 tsp. baking powder
1 1/3 tsp. baking soda
1 1/3 tsp. cinnamon
1/2   tsp. cloves
1/2   tsp. ginger

Combine:
1 cup sugar
1 cup cooking oil
3 eggs (added separately)

Preheat oven to 300 degrees Farenheit.
Add the dry ingredients to the wet mixture and stir well.
Fold in two cups of grated carrots and 1 cup of chopped walnuts (optional).
Pour into 9x13" non-stick pan and bake for 50-60 minutes or until done.
(Make sure it is cooked)

Icing:
8 oz. package of cream cheese
1/2 cup butter (or less)
1 1/2 cup of icing sugar (I just add icing sugar 'till the mixture tastes right)

Bon Appétit!

Pan-fried grey mullet

Ingredients
For the pan-fried grey mullet
4 x 175g/6oz grey mullet fillets, skin scored with a sharp knife
salt and freshly ground pepper
1 tbsp olive oil
1 lime, juice only
For the vegetables
2 tbsp sesame oil
60g/2½oz beansprouts
60g/2½oz shiitake mushrooms, finely sliced
60g/2½oz mangetout, finely sliced
2 tbsp toasted sesame seeds
For the lemongrass and white wine sauce
50g/2oz unsalted butter
50g/2oz shallots, sliced
75g/3oz lemongrass, grated
pinch salt
175g/6oz button mushrooms, sliced
2-3 sprigs lemon thyme, chopped finely
50ml/2fl oz fish stock
250ml/9fl oz dry white wine
250ml/9fl oz double cream
salt and freshly ground pepper

Method
1. For the pan-fried grey mullet fillet, season the flesh side of the grey mullet with salt and freshly ground pepper.
2. Heat a frying pan until hot, add the olive oil and place the fish in the pan, skin-side down. When the skin of the mullet is golden-brown and crisp, turn the fish over to finish cooking and then add a squeeze of lime.
3. Meanwhile, for the vegetables, heat the sesame oil in a pan, add the beansprouts, shiitake mushrooms and mangetout, along with a pinch of salt. Stir fry for a few minutes.
4. Once the vegetables have softened, add the toasted sesame seeds and mix well.
5. For the lemongrass and white wine sauce, heat a frying pan until hot and add half of the butter, the shallots, lemongrass and a pinch of salt.
6. Gently fry until the shallots are soft, but not browned.
7. Add the fish stock and cook until the liquid is reduced by half.
8. Place the wine in a separate pan and simmer until it is reduced by a third. Add the wine to the reduced stock.
9. Add the cream, bring to the boil and then immediately turn down the heat to a simmer. Cook until thickened slightly; then pass through a sieve into a clean pan.
10. Whisk in the remaining butter and season with salt and freshly ground pepper, to taste.
11. Pile the vegetables onto each plate. Place the fish onto the vegetables and spoon the sauce over and around. Serve.

Bon Appétit!

Grilled grey mullet with garlic, lemon and thyme

Ingredients:
4 grey mullet each weighing about 350g/12oz
For the Marinade:
juice of 1 lemon
120ml/5fl oz olive oil
2 tsp fresh thyme, very finely chopped
1 tsp sea salt
1 garlic clove, finely chopped
freshly ground black pepper
For the Sauce:
2 anchovy fillets, drained and finely chopped
1 orange
50ml/2fl oz water

Method:
1. Slash the fish three times on each side cutting down to the bone. Place in a dish which is not much bigger than the fish itself. Mix together all the marinade ingredients and pour over the mullet. Leave to marinate for 1 hour, turning occasionally.
2. preheat the grill to high and grill the mullet for 6 minutes on each side.
3. Transfer the dish to a warmed serving dish and add any cooking juices to the marinade. Pour the marinade into a small pan. Add the anchovy, grated rind of ½ orange and juice of the whole orange and the water. Bring to the boil, whisk a little and pour over the fish before serving.

Bon Appétit!

Grey mullet with yoghurt potatoes

Ingredients
1 tsp cumin seeds
300ml/10½fl oz natural yoghurt
300ml/10½fl oz water
pinch ground turmeric
pinch chilli powder
1 tsp ground coriander
1 tsp ground cumin
pinch salt
1 tsp dark brown sugar
2 green chillies
450g/1lb potatoes, par-boiled for four minutes, cooled, peeled, cut into cubes

For the grey mullet:

4 x 150g grey mullet fillets
salt and freshly ground black pepper
30ml/1fl oz vegetable oil
1 tbsp butter
fresh coriander leaves, to garnish
lime wedges, to garnish

Method:
1. Place a dry pan over a medium heat. Add the cumin seeds and dry fry for three minutes, or until just turning a darker brown. Remove the pan from the heat and set aside.
2. Place the yoghurt, water, turmeric, chilli powder, ground coriander, ground cumin, salt and sugar into a bowl and mix well.
3. Add the yoghurt mixture to the pan of toasted cumin seeds. Return to the heat and bring to the boil. Reduce the heat and simmer for three minutes.
4. Add the whole chillies and the par-boiled potato cubes and simmer for 8-10 minutes, until the potatoes are completely cooked through.
5. For the grey mullet, season the mullet fillets well with salt and freshly ground black pepper.
6. Heat the oil in a frying pan and, when hot, add the mullet fillets and cook for two minutes on each side.
7. Add the butter to the pan and allow to melt and foam. Spoon the pan juices over the mullet fillets and cook until the fish is completely cooked through.
8. To serve, spoon some of the potatoes and their sauce onto each plate. Place a mullet fillet on top of each pile of potatoes and garnish with fresh coriander leaves and lime wedges.

Bon Appétit!

Mediterranean fish soup

Ingredients:
1 small gurnard or grey mullet, weighing about 450g/1lb
1 red mullet, weighing about 350g/12oz
1 small monkfish tail, weighing about 450g/1lb
100g/4oz prepared squid
20 small mussels, cleaned
150ml/5fl oz white wine
1 fennel bulb, trimmed
1 red onion, peeled
1 leek
2 celery sticks
1 red pepper
5 plum tomatoes, skined
6 small new potatoes weighing about 175g/6oz in total
120ml/4fl oz olive oil
6 garlic cloves, sliced thinly
2 strips of orange zest, cut into very thin shreds
a good pinch of dried chilli flakes
2tsp sun-dried tomato paste
2 young, fresh bay leaves, shredded finely
leaves from 1 sprig of fresh thyme, finely chopped
2 tbsp chopped fresh fennel herb or dill
3 tbsp Pernod or Ricard
salt
20 turns of the black pepper mill
extra virgin olive oil, coarse sea salt and sliced ciabatta or fresh bread, to serve

Method:
1. Fillet the gurnard or grey mullet, red mullet and monkfish. Make a fish stock with the bones, using 2.75L/5pt of water.
2. Cut the squid lengthways along one side of the pouch and open it out. Cut the squid and the fish fillets lengthways into strips 2cm/¾in wide, then cut across each strip into slices 1cm/½in wide. All the pieces of fish should be the same size and shape.
3. Put the mussels in a pan with a splash of white wine, cover and cook over a high heat for 3-4 minutes until they have opened. Discard any that remain closed.
4. Strain the mussel cooking liquor into the fish stock, then shell the mussels, discarding the shells.
5. Cut the fennel bulb and red onion into 6-8 wedges so that each wedge measures about 2cm.¾in at its thickest part.
6. Cut the leek lengthways into quarters and the celery sticks lengthways in half.
7. Cut the red pepper lengthways into strips 2cm/¾in wide and the tomatoes and potatoes lengthways into 4 wedges. Then cut each of the vegetables across into thin, arc-like slices, making sure that they are all roughly the same size and shape - this is very important to the final look of the soup.
8. Heat the olive oil in a large pan - if you have a suitable oven-to-table one, this would be ideal. Otherwise just use a large saucepan and transfer the soup to a tureen to serve.
9. Add the fennel, red onion, leek, celery, red pepper, garlic, orange zest and dried chilli.
10. Cook over a low heat for about 4 minutes, until the vegetables are just softened. Add the sun-dried tomato paste, fish stock, remaining white wine, tomatoes, potatoes, salt and pepper. Bring to the boil and simmer for 5 minutes.
11. Add the fish, plus the bay leaves, thyme, half the fennel herb or dill and the Pernod or Ricard. Simmer for 3 minutes only (otherwise you will overcook the fish), adding the mussels for the final 30 seconds.
12. Sprinkle the soup with the remaining fennel or dill and take to the table, together with little bowls of extra virgin olive oil and coarse sea salt and the bread. Serve in large soup plates and instruct your guests to dip the bread in the oil and then the salt to eat the soup.

Bon Appétit!

Pepperoni Stromboli

INGREDIENTS

• 2 (1 pound) loaves frozen bread dough, thawed
• 1/2 cup spaghetti sauce
• 1/2 teaspoon dried oregano
• 4 ounces sliced pepperoni sausage
• 2 cups shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Punch dough down. On a lightly floured surface, roll each loaf into 20x8 inch rectangle. Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18x4 inch strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; set aside. Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place bread on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese.
3. Bake in preheated oven for 30 minutes, or until golden brown.

Very easy and delicious.

Bon Appétit!

Yummy Chicken

TAKE CARE: This high-calorie recipe is especially for kids with cystic fibrosis (CF). Kids with CF often need to consume additional calories to help them meet their nutritional needs.

Prep time: 45 minutes

Ingredients:

4 boneless, skinless, chicken breasts
1 egg, beaten
6 oz. mozzarella
1 1/2 c. heavy cream
1 tsp. parsley flakes
2/3 c. parmesan cheese
1/2 c. seasoned breadcrumbs
1/4 c. vegetable oil

Utensils:

• oven (You'll need help from your adult assistant.)
• skillet
• casserole dish
• mixing bowl
• mixing spoons

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Dip chicken in egg. Then dip chicken in the seasoned breadcrumbs and coat evenly.
3. Heat oil in a skillet over medium high heat and brown chicken until it is no longer pink in the middle.
4. Place chicken in a casserole dish.
5. Top each piece of chicken with 1 1/2 oz. of mozzarella cheese.
6. Mix together heavy cream, parmesan cheese, and parsley flakes.
7. Pour cream mixture over the chicken.
8. Bake for 25 minutes.

Serves: 4

Serving size: 1 chicken breast

Nutritional analysis (per serving):

805 calories
59 g protein
60 g fat
931 mg sodium
485 mg calcium

Serve this with your favorite pasta dish. Don't forget to add some veggies to your meal!

Bon Appétit!

Grey mullet and pasta

Ingredients
50ml/2fl oz extra virgin olive oil
1 head of garlic, broken into cloves
a handful of sage leaves
½ tsp fennel seeds
175g/6oz dried spaghetti
900g-1.5kg/2-3lb grey mullet, cleaned and cut into steaks, 4cm/1½in thick
50ml/2fl oz dry white wine
salt and freshly ground black pepper

Method:
1. Bring a large pan of well-salted water to the boil.
2. Meanwhile, heat the oil in a large saute pan, add the unpeeled garlic cloves, the sage leaves and fennel seeds and fry over a low heat for 5 minutes, until the garlic is soft and lightly browned.
3. Add the spaghetti to the pan of boiling water and cook for 8-9 minutes or until al dente.
4. Meanwhile season the grey mullet steaks on both sides with salt and pepper.
5. Push the flavourings to the side of the saute pan and add the steaks. Increase the heat and fry for 3 minutes on each side, until lightly browned.
6. Add the wine to the pan, cover and cook for 3 minutes or until the fish is cooked through.
7. Lift the steaks out on to a plate, cover and keep hot.
8. Drain the spaghetti, add it to the remaining juices in the pan and toss together well so that it picks up the garlic, sage and fennel. Adjust the seasoning if necessary.
9. Divide the spaghetti between 4 warmed plates and top with the fish steaks. Serve with some crisp green salad leaves.

Bon Appétit!

Ginger-Coconut Chicken

The wonderful flavors of southern India - coconut milk, dried Thai chiles and coriander seed - provide a pleasant punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be proud to serve to guests. Feel free to use different cuts of chicken, bone-in or boneless; just adjust the cooking time accordingly.

You can also grill the chicken.

• 1 tablespoon yellow split peas
• 1 teaspoon coriander seeds
• 1-2 dried red chiles, such as Thai, cayenne or chiles de arbol
• 1/4 cup "lite" coconut milk (see Ingredient note)
• 2 tablespoons minced fresh ginger
• 4 medium cloves garlic, minced
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon salt, or to taste
• 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total), trimmed

Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.

Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.

Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.

Ingredient note:
Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.

Grey mullet with blackberry sauce

Ingredients:
2x 350g/12oz whole grey mullet, scaled and cleaned
30g/1oz butter or margarine
1 onion, peeled and finely chopped
2 sticks celery, finely sliced
170g/6oz cooked rice
225g/8oz cooking apples, cored and diced
2 tsp ground cinnamon
225g/8oz blackberries, fresh or canned
salt and black freshly ground black pepper
150ml/¼ pint water
30g/1oz soft brown sugar

Method:
1. Preheat oven to 180C/350F/Gas 4.
2. Melt the butter or margarine in a pan and gently cook the onion and celery until soft.
3. Remove from the heat. Stir in the rice, apples, half the cinnamon, half the blackberries and season well.
4. Fill each fish with the rice stuffing and place in an ovenproof dish.
5. Spoon any extra stuffing around the fish. Cover and bake for 35-40 minutes.
6. To make the sauce; place the remaining blackberries and water in a pan; cover and cook until blackberries are soft.
7. Sieve the blackberries, stir in sugar and the rest of the cinnamon. Return to the heat and cook until sugar is dissolved.
8. Pour a little of the sauce over the fish and serve remaining sauce separately.

Bon Appétit!

Maple-Iced Angel Food Cake

Maple-Iced Angel Food Cake

Maple's nutty sweetness is a delectable counterpoint to the cloudlike sponge that is angel food cake. Ripe juicy berries are always nice with the fluffiness of angel food cake, and blackberries and maple make an especially fine combination.

Cake
1 1/2 cups egg white (from about 12 eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
3 tablespoons pure maple syrup

Icing
1/4 cup pure maple syrup
1 tablespoon egg white
1 1/2 cups confectioners' sugar

Preheat oven to 350 degrees F.

Whip the egg whites in a mixer fitted with a whisk attachment (or using a hand mixer) until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer funning, gradually add 1 cup of the granulated sugar and continue whipping until the egg whites are stiff, about 30 seconds more.

Sift remaining 1/4 cup granulated sugar together with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.

Spoon the batter into an ungreased 9 to 10-inch tube pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 55 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen it, and then knock the cake out onto a plate. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.

Icing: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes, or until the icing is hard, before serving. Slice with a serrated knife, using a sawing motion.

Bon Appétit!

Country Style Snack

Country Style Snack

1 sm Egg, slightly beaten
1/4 c Cheese, grated
Salt and pepper Dash of nutmeg 1/2 c Zucchini, thinly sliced
1 tb Onion, chopped
1 ts Butter or margarine
4 Slices of bread

Combine all ingredients except bread. Melt butter in saucepan and add mixture. Stir until egg is set. Place two slices of bread (buttered side down), onto the sandwich maker.
Form a hollow with the back of a spoon. Gently place 2 tablespoons mixture into each triangular pocket. Top with remaining bread slices (buttered side up).

Lower lid, latch in top position and toast 2-3 minutes or until done.

Bon Appétit!

0range Fruit Salad *Btmf00b*

0range Fruit Salad *Btmf00b*

2 c Boiling water-divided
1 pk (3 oz)lemon jello
2 c Ice cubes, divided
1 pk (3 0z)orange jello
1 cn (20 0z)crush pineapple *
2 c Min. marshmallows
3 Lrg bananas sliced
1/2 c Fine shredded cheddar cheese

1 c Reserved pineapple juice
1/2 c Sugar
Egg,beaten 1 tb Oleo
1 c Whipping cream
2 tb Cornstarch

In a mixing bowl, combine 1 c water & lemon jelly.
Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a 13"x9"x2" baking pan. refrigerate until set. Repeat with orange jelly, with remaining ice & water.
Stir in marshmallows. Pour over lemon layer; refrigerate until set. For dressing, combine pineapple juice, sugar egg, cornstarch & butter in a pan. Cook over med heat stirring constantly until thick. Cover & refrigerate overnight.
Next day, arrange bananas with whipped cream over jelly. Combine dressing with whipped cream; spread over bananas, Sprinkle with cheese.
Enjoy! 5/4

Bon Appétit!

Quiche Loraine

Quiche Loraine

1 Unbaked 9-in pastry shell
4 Slices of bacon
1/4 c Finely chopped onion
1 1/2 c Shredded chedder cheese
4 Eggs slightly beaten
1 1/3 c Milk
3/4 ts Salt
1/2 ts Dry mustard
1/8 ts White pepper
1/8 ts Ground nutmeg

Preheat oven to 450 degrees. Bake pastry shell for five minutes. Remove from oven. Set oven temperature to 400 degrees. Fry bacon until crisp; drain, and crumble. Cook onion until transparent in small amount of bacon fat. Drain.

Sprinkle bacon and onion over bottom of pastry shell. Cover with cheese. Blend together eggs, milk, and seasonings. Pour over cheese.

Bake for 10 minutes.

Reduce heat to 350 amd bake for 30 to 35 minutes longer or until a knife inserted in center comes out clean.

Bon Appétit!

Gimme a Kiss Cookies

Gimme a Kiss Cookies

1 cup butter or margarine, softened
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup powdered cocoa
1/2 teaspoon salt
1 (10 ounce) package Hershey's Kisses

In large bowl, beat butter, sugar, eggs and vanilla extract until light and fluffy.

Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 350 degrees F.

Shape dough into 1 1/8-inch balls; roll in extra sugar. Place on un-greased cookie sheet. Bake 8 to 10 minutes or until set. Remove from oven. Place a Hershey kiss on each cookie, pressing down lightly. Cool completely.

Bon Appétit!

John's Potato Salad

John's Potato Salad

2 lb Red skinned potatoes
1 tb Celery salt
1/2 c Green onion stems; cut up
1 tb Ground black pepper
2 c Sour cream
1/4 c Crumbled blue cheese
1 pn Dried celery leaves
Cook potatoes, then cut into small pieces, leaving skins on. Combine all ingredients. Chill before serving.

Bon Appétit!

Spinach Pie

Spinach Pie

2 lb Spinach, finely chopped
1 tb Salt
1 x Dash salt & pepper
15 x Sheets Filo dough
1/2 lb Butter, melted

Wash spinach and chop very fine. (3 10 oz bags may be used in place of loose spinach). Sprinkle spinach with 1 tb. salt and allow to stand 15 minutes. Squeeze spinach to remove excess moisture. (This is an important step in making a good filling>) Combine with cheese, onion, eggs, olive oil, salt and pepper to taste.

Arrange 9 filo, which have been brushed with butter, in a greased pan (10 x 15"), each filo having been brushed separately. Cover with spinach filling. Cover with 6 filo overall, brushing each with melted butter. Seal edges to retain filling. Brush top with melted butter. Bake at 350 for 45 minutes.

Bon Appétit!

Cajun Stuffed Pistolettes

Cajun Stuffed Pistolettes

Waldine Van Geffen VGHC42A 1/2 lb Butter
2 c Onions; chopped
1/2 c Bell Pepper; chopped
3/4 c Celery; chopped
1/4 c Green onions; chopped
3 c Evaporated milk
1 lb Velveeta cheese; cubed
1 c Water
3 lb Shrimp; cook; grind
1 lb Crab meat; white or claw
1 ts Salt
1 ts Black pepper
1/2 ts Granulated garlic
1/2 ts Cayenne
12 Pistolettes*

*Pistolettes are small football-shaped crusty rolls that are the brown and serve kind. They recommended using Earth Grain. Sate onions, bell pepper, celery and shallots in butter until translucent. Add milk, Velveeta, water, shrimp, crab meat and seasonings. Cook on low just until heated through. In semi-deep fat, fry pistolettes until they are browned. While still hot, holding them in a pot holder, make a slit in the end and stuff with seafood mixture. Eat immediately.

Bon Appétit!

Fresh Orange Sponge Cake

Fresh Orange Sponge Cake

This is an easy cake to make if you have a sturdy, stationary mixer. And it's so good, you won't even miss frosting.

6 egg whites
1 3/4 cups flour, measured, then sifted
1/2 teaspoon salt
1 1/2 cups granulated sugar
6 egg yolks
Orange oil, optional (see Note)
6 tablespoons fresh orange juice
1 tablespoon grated orange peel
Powdered sugar, optional

In medium bowl of electric mixer, let egg whites warm to room temperature, about 1 hour.

Sift together flour and salt. Set aside.

With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup of the granulated sugar, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Set aside.

In large bowl of electric mixer, at high speed and with same beaters, beat egg yolks while gradually beating in remaining 1 cup sugar, until thick and lemon-colored, 5 to 8 minutes in all. Add 1 or 2 drops orange oil and blend, remembering that a little goes a long way. Remove beaters from bowl and continue recipe using whisk and rubber spatula.

Add orange juice and grated zest to egg yolk mixture and whisk to combine. Blend in flour mixture and whisk just until white patches disappear. With wire whisk or rubber scraper, using under-and-over motion, mix 1/3 of the egg whites into yolk mixture to lighten it. Then fold in another 1/3 of the egg whites. Fold in remaining egg whites just until blended.

Gently spoon fluffy batter into un-greased 10-inch tube pan. Bake at 350 degrees F for 35 to 40 minutes until cake has risen to top of pan, top is browned and wooden pick inserted into center of cake comes out clean. If pan has feet, invert pan over wire rack or invert pan over neck of a bottle. Don't worry; it won't fall out. Cool cake completely, about 1 hour. With spatula, carefully loosen cake from pan. Remove to platter. Serve plain or dusted with sifted powdered sugar.

Makes 12 servings.

NOTE: Orange oil is available in baking areas of some supermarkets or at Williams-Sonoma.

Bon Appétit!

Cheese Crumb Topping

Cheese Crumb Topping

1/4 c Cheddar cheese,sharp,grated
2 tb Butter or margarine,melted
2 tb Bread crumbs,dry
Combine all ingredients.

Bon Appétit!

Candy Apple Cheese Pie

Candy Apple Cheese Pie

1 9" pastry shell; baked
8 oz Cream cheese; softened
1 cn Sweetened condensed milk
1/3 c ReaLemon Lemon Juice
1 ts Vanilla extract
20 oz Sliced apples; WELL DRAINED
1/4 c Red cinnamon candies
6 tb Water
2 ts Cornstarch

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pastry shell.

Arrange apple slices over filling. In small saucepan, over LOW heat, dissolve cinnamon candies in 1/4 cup water. Stir together remaining 2 tbs. water and cornstarch; add to cinnamon mixture. Cook and stir until mixture thickens and boils.

Remove from heat; cool slightly. Drizzle over apples. Chill 3 hours or until set.
Refrigerate leftovers.

Bon Appétit!

Strawberry Stuffed Angel Food Cake

Strawberry Stuffed Angel Food Cake

1 (16 ounce) bakery angel food cake
2 small boxes strawberry gelatin
1 package frozen strawberries
1 (16 ounce) carton Cool Whip
Fresh strawberries (optional)

Dissolve gelatin in 2 cups boiling water. Add 1 1/2 cups cold water and frozen strawberries, stirring until strawberries are thawed. Place in refrigerator until gelatin is consistency of egg whites.

Gently fold in 2 cups whipped topping. Slice angel food cake horizontally in four even layers. Spread the gelatin mixture between the layers of cake. Use the remaining whipped topping to ice the cake. Refrigerate at least 30 minutes before serving.

Garnish with fresh strawberries, if desired.

Bon Appétit!

Schnecken

Schnecken

Cottagecheeseoil pastry For brushing 1 oz (30g) soft butter or marg.
2 1/2 oz (70g)raisins (washed and
Well drained) 1 3/4 oz (50g) almonds (blanched
Filling: 2 tb Heaping of sugar
1 pk vanilla sugar
1 3/4 oz (50g) currants (washed and
Well drained) Finely chopped) Icing: 6 oz (170g) icing sugar
2 tb Hot water (approx)
Roll out the pastry to a rectangle 14x18in. (45x35cm) and brush with the fat.

For the Filling: mix together the filling ingredients and distribute evenly over the pastry. Starting from the shorter side, roll up like a swiss roll. Then use a sharp knife to cut off slices about 1 1/4 in thick. Lay these on a greased baking sheet and flatten slightly.

OVEN: preheat oven for 5 min at very hot (400)

BAKING TIME: 15-20 minutes. For the icing: sieve the icing sugar (powdered sugar) and blend with as much of the water as will five a good coating consistency. Ice the schnecken while still hot.
I know of no substitute for the vanilla sugar, you might want to check gourmet shops or specialty shops. or possibly a custard mix might work.

Bon Appétit!

Reuben Soup

Reuben Soup

1 cup chopped onion
1 cup chopped celery
1/4 cup butter or margarine
2 cups chicken broth
2 cups beef broth
1 teaspoon baking soda
1/4 cup cornstarch
1/4 cup water
1 1/2 cups sauerkraut -- rinsed and drained
4 cups milk
4 cups chopped, cooked corned beef
2 cups shredded Swiss cheese
salt and pepper -- to taste Rye croutons -- optional
Chop onion and celery. Transfer to Crock-Pot. Stir in broth and baking soda. Combine cornstarch and water and add to Crock-Pot. Stir in sauerkraut, milk, and corned beef. Cover and cook on High 4 to 5 hours. Stir in cheese and cook 30 minutes. Season with salt and pepper. Serve. Garnish with croutons
if de sired. Serves 12.

Bon Appétit!

Golden Vanilla Cupcakes

Makes 12 cupcakes.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

2 eggs

1 egg yolk

2 teaspoons vanilla extract

1/2 cup milk

Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners or butter and flour the tins, set aside.

In a small bowl, whisk together the flour, baking powder and salt; set aside.

In a medium bowl, beat the butter until light and fluffy with mixer on high speed. Gradually beat in the sugar until very light and fluffy. Reduce speed to medium. Beat in the eggs, one at a time, the egg yolk and the vanilla . Reduce speed to low. Beat in the flour mixture alternately with the milk, just until blended.

Spoon the batter into the prepared muffin tins 3/4 full.

Bake until the tops of the cupcakes are springy when lightly pressed with fingertip but not quite golden, 20 to 22 minutes. Cool 15 minutes in the muffin tin on a wire rack.

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Cream-Filled Cupcakes

3 cups all-purpose flour

2 cups granulated sugar

1/3 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1 cup vegetable oil

1 cup water

1 teaspoon vanilla extract

In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla extract. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15 to 20 minutes or until a wooden pick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

Filling

1/4 cup butter or margarine, softened

1/4 cup shortening

2 cups confectioners' sugar

3 tablespoons milk

1 teaspoon vanilla extract

Pinch of salt

Chocolate frosting

In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla extract and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost tops with chocolate frosting.

Yields 3 dozen.

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Crazy Cupcakes

Crazy Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
3 heaping tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup warm water

Preheat oven to 350 degrees F.

Sift flour, sugar, cocoa, salt and baking soda into a large mixing bowl and stir with a fork until well blended. Make three holes in the dry ingredients. Put oil in the first hole, vinegar in the second hole and vanilla extract in the third hole. Pour water over all ingredients and stir to blend.

Line a 12-hole muffin tin with paper baking cups and fill 1/2 to 3/4 full with batter. Bake for 20 to 25 minutes or until a wooden pick inserted in center of cupcake comes out clean.

Yields 12 small cupcakes.

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Queso Blanco

A white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses 'Jack' for the TexMex version and Chihuahua and/or Asadero for the more traditional Mexican version.

1 cup cheese (Monterey jack, Asadero orChihuahua), shredded fine
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)

Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally.

Serve with fresh tostadas or hot flour tortillas.

Bon Appétit!

Chocolate Cookie Mice

Chocolate Cookie Mice

Ingredients:

• 3/4 cup granulated sugar
• 1/2 cup butter or margarine -- softened
• 1/2 cup shortening
• 1 teaspoon vanilla extract
• 1 egg
• 2 1/4 cups all-purpose flour -- or unbleached
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 72 miniature chocolate chips
• 36 red or black licorice strips
• --cut into 2-inch pieces

Methods/steps:

• Preheat oven to 325 degrees
• In a large bowl, beat the sugar, margarine and shortening until light and fluffy
• Add the vanilla extract and egg; blend well
• Lightly spoon flour into measuring cup; level off
• Stir in the flour, cocoa and baking powder; mix well
• Shape the dough into
• 1-inch balls
• To form a mouse, pinch one end of the ball to form the nose
• For the ears, make 2 tiny balls of dough and flatten slightly; gently press into the dough on the upper front of each mouse body
• For the eyes, press 2 miniature chocolate chips into the dough below the ears
• Place the shaped cookies 2 inches apart on ungreased cookie sheets
• Bake for 8 to 13 minutes, or until set
• For the tails, immediately place a piece of licorice into the rounded end
• of each cookie
• Remove from the cookie sheets
• Variation
• Chocolaty Shortbread Cookies:
  
• Prepare the dough as directed above
• Shape the dough into 1-inch balls
• Place 2 inches apart on ungreased cookie sheets
• Flatten slightly with a glass dipped in sugar
• Bake for 8 to 13 minutes, or until set
• Cool for 1 minute; remove from the cookie sheets

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Chuck's Favorite Mac and Cheese

PREP TIME	10 Min
COOK TIME	45 Min
READY IN	55 Min

INGREDIENTS

• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden.

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Fresh Guacamole

PREP TIME	30 Min
READY IN	30 Min

INGREDIENTS

• 1 avocado - peeled, pitted, and diced
• 1 roma (plum) tomato, diced
• 1/2 red onion, diced
• 1 serrano chile pepper, seeded and minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 3 drops hot sauce
• 6 cilantro leaves, minced
• 1 tablespoon fresh lime juice

DIRECTIONS

1. Combine the avocado, tomato, onion, serrano chile, salt, pepper, garlic powder, Worcestershire sauce, hot sauce, and cilantro leaves in a bowl and mix. Pour lime juice over the top of the guacamole. Serve immediately. To store for later use, place avocado pit in the bowl with the guacamole and then cover with plastic wrap, pressing the wrap down to the surface of the guacamole and store in refrigerator.

Bon Appétit!

Apple Almond Crunch Salad

PREP TIME	10 Min
READY IN	10 Min

INGREDIENTS

• 1 (10 ounce) package mixed salad greens
• 1/2 cup slivered almonds
• 1/2 cup crumbled feta cheese
• 1 cup tart apple, cored and chopped
• 1/4 cup sliced red onion
• 1/4 cup golden raisins
• 1 cup raspberry vinaigrette salad dressing

DIRECTIONS

1. In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.

Bon Appétit!