Table of Contents

Barbecued Salmon with Butter
BBQ Ribs with Apricot Glaze
Beef and Broccoli
Beef Barley Stew
Beef Short Ribs and Root Vegies
Beef Stew with Stout
Beef Stew, Classic (doube de boeuf)
Best Meat Loaf
Beth DiPasquale's Taco Salad
Breast of Chicken Parmesan
Breast of Chicken with Tomato Cream Sauce
Broccoli Crepes
Carne Asada
Chicken Crepes
Chicken Curry Salad
Chicken Okra Gumbo
Chicken Salad with Blue Cheese
Chicken Satay with Peanut Sauce
Chicken Sweet and Sour
Chicken with Herbed Dumplings1
Chicken with Herbed Dumplings2
Chili Burgers
Chinese Chicken Salad
Cioppino
Classic Roast Chicken
Coq au Vin
Cornish Hens with Herb Butter
Cumin Meatballs
Curried Lamb
Duck A L'Orange (Caneton A L'Orange)
Duck a la Bruce Naftaly
Enchiladas Carnitas
Fettuccine con Prosciutto e Piselli
Fettucine with Dungeness Crab
Filet Mignon Beef Wellington (individuals)
Fillet of Sole
Flank Steak Marinated
Garden Minestrone Soup
Garlic Roasted Crab
GrandDad Laughter's Brisket
Grandma's Lentil Soup
Grandma's Pizza
Grandma's Pork SpareRibs
Grandma's Swedish Meat Balls
Grilled Chicken with Goat Cheese
Grilled Fish
Grilled Flank Steak with Rosemary
Grilled Pork Skewers with Couscous
Grilled Rosemary Chicken
Grilled Trout with Catalan Sauce
Grilled Vegetable Tostadas with Two Salsas
Halibut with Hazelnut Crust
Herb-Baked Chicken Breasts
Hot Crab Melt with Two Cheeses
Hot Ginger Chicken Salad
Indonesian Fried Noodles
Jamaican Pork Marinade
Jambalaya
Johnny's Beer Batter Fish
Korean Beef Patties
Lasagne Tricolore
Leg of Lamb a la Francais
Lone Star Pot Roast
Lucy's Texas Chili
Lumpia with Spicy Peanut Sauce
Manicotti
Mediterranean Chicken Salad
Ming's Chicken Salad
Minted Lamb Chops with Pears
Mock Lasagna
Noisettes D'Agneau au Bearnaise
Osso Buco
Pacific Salmon with Roasted Garlic
Pan-Roasted Steelhead
Paradise Chicken Salad
Pasta con Pomodoro Fresca e Basilico
Pasta Primavera
Peninsula Cranberry Pot Roast1
Peninsula Cranberry Pot Roast2
Penne, olives, tomato, cheese
Pennsylvania Dutch Chicken Pie
Peppered Rib-Eye Steaks
Porcupine Meatballs
Pork Chili Verde
Pork Chops, Caramelized Onions
Pork Roast with Mirepoix
Poulet Marengo
Poulet Vichy
Prawn Garden Salad
Quail with Red Wine Sauce
Risotto al Mare
Roast Capon with Tarragon-Sherry Sauce
Roasted Pork Tenderloin1
Roasted Pork Tenderloin2
Rosemary Chicken with Gravy
Salmon Chowder
Saltimbocca di Tacchino
Sausage, Basil,and Port Pasta
Sesame Ginger Chicken
Shrimp Etoufee
Shrimp with Malaysian Spices
Sole with Lemon Vinaigrette
Steak au Poivre
Steamed Salmon with Raspberry Beurre Rouge
Stuffed Fillet of Sole Floreal
Swedish Stroganoff
Tenderloin of Pork with Green Peppercorn Sauce
Turkey, Herb-Roasted
Tuscan Grilled Prawns
Veal Medallions au Soubise
Vegetable Barley Soup
Wild Duck Gumbo
Wild Rice and Ham Chowder

Barbecued Salmon with Butter

From: Lisa Davison

• 1/2 cup butter
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 3 tbsp. chopped fresh herbs: chives, thyme, chervil, basil, etc.
• 2 tsp. grated lemon zest
• 1 whole Chinook or king salmon,
• 8-10oz./person, butterflied with
• skin intact

Melt 1 tbsp. of the butter over low heat in a small, heavy saucepan. Add the garlic and cook briefly. Stir in the wine and cook until reduced to 1/4 cup. Add the remaining butter and stir until just melted. Stir in the herbs and lemon zest. Set aside.

Prepare a fire in a charcoal grill*. When the coals are medium-hot, lay 8-10 green apple or alderwood boughs with leaves on the coals. Place the butterflied salmon opened out on a single sheet of heavy aluminum foil, skin side down. Brush the flesh side of the salmon with the butter-wine baste. Pick the fish up in the foil and place it on the cooking rack, foil and all. Immediately cover the grill. Cook for 10-20 minutes, or until the flesh is still slightly translucent in the center, basting once or twice during this time. An instant-read thermometer inserted in the thickest part of the fish should read 140 degrees F.

*Note: This may not be possible on a gas grill.

Alternative method: you can also make this dish without the boughs, or use chips of apple wood or alder wood, soaked in water for 30 minutes, then drained and thrown on the fire just before cooking.

BBQ Ribs with Apricot Glaze

From: Lisa Davison

• 5 cups apple cider
• 1 tbsp. black peppercorns
• 1 tsp. or so dried red pepper flakes
• 5 pounds baby back ribs
• 1 jar apricot preserves, about 1-1/4 cups
• 1 tbsp. cider vinegar
• 1/2 tsp. salt

Prepare a fire in a charcoal grill.

While the coals are heating, combine the cider, peppercorns and 1 tsp. of the red pepper flakes in a large saucepan or stockpot. Add the ribs and bring to a boil over medium heat. Reduce the heat to a simmer and cover the pan. Cook for 15-20 minutes. Transfer the ribs to a platter and let cool.

Meanwhile, skim the cider thoroughly and cook over medium heat to reduce to 1/2 cup liquid. Set aside.

In a small saucepan, warm the preserves over low heat until melted. Strain the reduced cider and add to the preserves. Add the vinegar and salt and simmer for 5 minutes, or until smooth and glossy. Remove from the heat. For a spicy sauce, add more red epper flakes, if desired. Let cool until thickened.

Brush the ribs with the glaze and cook over medium-hot coals for about 15-20 minutes, turning and basting often. Remove from the grill and cut into serving size pieces.

Beef and Broccoli

• for the Marinade:

   

• 1 tbsp. cornstarch

   

• 1 tbsp. oil

   

• 1 tbsp. soy sauce

   

• 1 garlic clove, minced

   

• 3 to 4 slices gingerroot

   

• 1 lb. boneless top round or sirloin steak, slightly frozen, cut into thin strips

   

• 2 tbsp. oil

   

• 4 cups fresh broccoli flowerettes
• for the sauce:

   

• 1/2 cup water

   

• 2 tbsp. oyster sauce

   

• 1 tbsp. cornstarch

   

• 1 tbsp. soy sauce

   

• 1 tsp. sugar

In medium bowl, combine all marinade ingredients. Add meat; stir to coat evenly with marinade. Cover; refrigerate at least 30 minutes. Discard gingerroot.

In small bowl, combine all sauce ingredients. Set aside. In large skillet or wok, heat 1 Tbsp. oil. Stir-fry broccoli 2 minutes or until crisp-tender. Remove from pan. Heat remaining 1 tbsp. oil; add meat. Stir-fry 5 minutes or until meat is brown. Add sauce to meat; cook 2 to 3 minutes or until thickened, stirring frequently. Add broccoli; cook until thoroughly heated. Garnish as desired: sliced green onion. What about some Chinese red pepper to make it a spicier Mongolian Beef?

Beef Barley Stew

• 4 pounds chuck bones
• 2 pounds lean beef cubes
• 1 medium onion, sliced
• 1 tsp. dried thyme leaves, or 1 tbsp. fresh thyme
• 1 bay leaf, broken into pieces
• 3 quarts cold water
• 1 tbsp. chopped parsley
• 1 tsp. freshly ground black pepper
• 2/3 cup uncooked whole-grain barley
• salt

Wash the bones and meat and pat dry with cloth. Heat a heavy skillet and brown the meat on all sides. Set the browned meat aside. Put the bones in a large shallow roasting pan with the onion, thyme, and bay leaf. Add 1 quart of water and set in a preheated 350 degrees oven for 1-1/2 hours to brown, turning occasionally.

Heat the remaining 2 quarts of water until just hot. Add with the parsley, cubed beef, and pepper to the roasting pan, stir well, return the pan to the oven, and reduce the heat to 300 degrees. Cook for about 2 hours, until the meat is tender. Remove the pan from the oven and strain the broth, discarding the bones and onion but saving the meat. Add the barley to the broth and continue to cook in the 300 degree oven for an hour, until the barley is tender. Season if needed, and add the pieces of meat to the soup a few minutes before taking the pan from the oven.

Beef Short Ribs and Root Vegies

From: Lisa Davison, NW Cookbook

• 2 tbsp. vegetable oil
• 6 lb. beef short ribs
• 1 tsp. salt
• 1/2 tsp. fresh ground black pepper
• 1/2 cup reduced beef stock
• 2 tbsp. red wine vinegar
• 2 tbsp. brown sugar
• 1 tbsp. tomato paste
• 6 garlic cloves
• 1 cup chopped onion
• 2 tsp. chopped fresh thyme, or
• 1 tsp. dried thyme
• 2 carrots, halved, cut in 2" pieces
• 2 rutabagas, each cut into 6 wedges
• 2 parsnips, halved, cut in 2" pieces
• 4 red potatoes cut in half
• 24 whole pearl onions

Preheat an oven to 325 degrees. In a large, heavy pot or Dutch oven, heat the oil and brown the short ribs well on all sides; pour off the oil. Add the stock, vinegar, brown sugar, tomato paste, garlic and chopped onion to the pan. Cover tightly and braise in the preheated oven for 1-1/2 hours.

Add the vegetables, pearl onions and thyme; return to the oven and bake for 45 minutes longer, or until the vegetables and meat are tender.

Heap the vegetables in the center of a large platter and surround with the short ribs and pan juices. Dust with the minced parsley and serve at once.

Beef Stew with Stout

From: Bon Appetite Magazine

They suggest Colcannon or mashed potatoes and a loaf of soda bread. For dessert, a rhubarb pie.

• 1/2 pound boneless beef sirloin, cut into 3/4- to 1-inch cubes
• 1 tbsp. butter
• 2 large carrots, peeled, sliced
• 1 cup frozen pearl onions, thawed
• 2 tsp. flour
• 2/3 cup beef stock
• 1/3 cup stout or dark ale

Sprinkle beef with salt and pepper. Melt butter in heavy medium skillet over high heat. Add beef and saute until brown on all sides, about 5 minutes. Using slotted spoon, transfer beef to bowl. Reduce heat to medium-low. Add carrots and onions to skillet; toss to coat with pan juices. Add flour; stir 1 minute. Add stock and stout or ale. Add beef and any juices collected in bowl. Cover skillet; simmer until beef and carrots are tender, stirring occasionally, about 15 minutes. Season.

Note: This can be doubled.

Serving suggestion: Colcannon and steamed vegetable of choice. Bake a loaf of soda bread, and for dessert, rhubarb pie.

Beef Stew, Classic (doube de boeuf)

• 2 pounds boneless beef chuck, 1-1/2" pieces
• 2 cups dry red wine
• 2 large onions, chopped
• 1 large carrot, chopped
• 1 bay leaf
• 6 fresh thyme sprigs
• 2 garlic cloves, minced
• 7 bacon slices, cut into 1/2" pieces
• 1 shaker of all-purpose flour
• 2 cups beef stock or canned broth
• 2 large tomatoes, seeded, chopped
• 4 2x1/2-inch orange peel strips

Combine first 7 ingredients in large bowl. Cover and refrigerate overnight.

Using tongs, remove beef from marinade and pat dry; reserve marinade. Cook bacon in heavy large Dutch oven over high heat until brown. Using slotted spoon, transfer bacon to paper towels. Season beef with salt and pepper. Toss beef in flour to coat. Working in batches, add beef to drippings in Dutch oven and brown on all sides, about 7 minutes per batch. Return all beef to pot. Add stock, tomatoes, orange peel, marinade and bacon; bring to boil. Reduce heat, cover and simmer 1 hour.

Uncover pan and simmer until meat is tender and sauce thickens, stirring occasionally, about 1 hour 15 minutes. Discard bay leaf. Season stew to taste with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally. Drain. Divide pasta among plates. Top with stew.

Best Meat Loaf

From: magazine

• 2 lbs. ground beef
• 1/3 cup chopped onion
• 1/3 cup chopped sweet red pepper
• 1/3 cup chopped green pepper
• 3 tbsp. minced fresh parsley
• 3 garlic cloves, minced
• 1-1/4 tsp. chili powder
• 1-1/4 tsp. dried sage
• 1-1/4 tsp. salt
• 1 tsp. pepper
• 3/4 cup milk
• 2 eggs, beaten
• 1/4 cup Worcestershire sauce
• 2/3 cup dry bread crumbs
• 4 bacon strips

In a large bowl, combine the first 10 ingredients. Combine the milk, eggs and Worcestershire sauce; mix into the beef mixture. Add crumbs. Grease a large sheet of foil. Place bacon on foil. Mold meat mixture into a loaf and place over bacon. Seal foil tightly around loaf. Refrigerate for 2 hours or overnight. Place wrapped loaf on a baking sheet. Bake at 350 degrees for 1 hour. Open foil; drain juices. Combine sauce ingredients (1/4 cup chopped canned tomatoes, 1/4 cup ketchup, 2 tbsp. brown sugar, 1 tsp. salt, 1 tsp. dry mustard, and 1/2 tsp. pepper) and spoon over loaf. Bake, uncovered, 30 minutes longer.

Beth DiPasquale's Taco Salad

From: Beth DiPasquale

• 1 bag of taco chips
• 1 small can of kidney beans
• 2 tomatoes, finely chopped
• 1 head of iceberg lettuce
• 1 small can of black olives
• 2 avocadoes, chopped
• 1 bermuda onion, chopped
• 1 cup of shredded cheddar
• 1 cup of shredded monterrey jack
• 1 pound of ground beef
• 1 bottle of salsa
• 1 bottle of thousand island

Saute beef and onions till done; drain. Season and add beans; simmer for 10 minutes. Cool. Set aside.

When ready, toss everything together with dressing.

Serve with taco sauce and extra chips.

Breast of Chicken Parmesan

• 3 whole chicken breasts, split in half
• flour as needed (about 1 cup)
• salt and pepper
• 2 eggs, beaten with 2 tsp. water
• fresh homemade bread crumbs (about 3 c.)
• fresh grated Italian Parmesan cheese (2-4 Tbsp. per cup of crumbs)
• butter and salad oil as needed

Bone and skin each chicken breast. Pound it between sheets of parchment until it is about 1/2 inch thick. Place flour for dredging on a plate and season with salt and fresh ground pepper. In a medium bowl, lightly beat the eggs and water with a fork. Place the fresh bread crumbs on a dinner-size plate and toss them with the fresh grated parmesan cheese.

Dredge each breast in the flour and pat off the excess until all the pieces are floured and set aside. In one continuous process, dip each breast in the egg and coat it liberally in the crumb-cheese mixture pressing the crumbs into the surface. Set it aside in a single layer on a large platter or bake sheet. When all are coated, they may be allowed to rest at room temperature until saute time, this way the crumbs will hold better. However, refrigerate them if you are h olding them beyond an hour.

Heat a 12-inch skillet on high heat and add enough butter with a splash of oil to generously cover the bottom of the pan. When the butter and oil are hot, add the chicken breasts, skin side down, without crowding, and shake the skillet as each piece is added to keep it floating on the layer of fat. Begin the saute on high heat then continue to reduce the heat as the skillet becomes hotter or until they are cooking over medium to low heat. At the proper pace they will cook through as they attain a deep golden brown crust on each side. Depending on temperature and thickness they should be done in 10-20 minutes. Test them for doneness by cutting into a brerast at the thickest point with a small sharp knife. The meat should be an opaque white with a very slight pink tinge when it is done.

Breast of Chicken with Tomato Cream Sauce

From: Louise Hasson, Bon Vivant School of Cooking

• 1 tbsp. unsalted butter, or as needed
• 1/4 lb. pancetta
• 2 whole chicken breasts, divided
• 2 medium leeks, split down the length, washed and sliced
• 3/4 lb. ripe Italian pear tomatoes, peeled, seeded and chopped
• 1/2 cup chicken stock
• 1/4 cup whipping cream
• 1 tsp. tomato paste
• 2 tsp. fresh thyme leaves
• a generous pinch of red pepper flakes
• salt as needed
• fresh ground pepper
• 1 tbsp. fresh chopped parsley
• thyme sprigs for a garnish

Cut the pancetta into 1//4 inch pieces. Heat the butter in a 12 inch skillet and saute the pancetta until lightly browned and slightly crisp.

While the pancetta is cooking debone the chicken breasts. Remove the cooked bacon from the skillet. Saute the chicken beginning skin side down until cooked through and golden brown on both sides. Season with salt and pepper. Transfer the cooked chicken to a platter and keep warm in a low oven.

Drain away all the fat except for about 2 tbsp.. Add the leeks and saute until tender and wilted. Add half of the tomatoes and cook for 3-5 minutes.

Stir in the chicken stock, cream and tomato paste. Boil briefly to reduce and thicken the sauce. Add the chopped thyme, red pepper, the rest of the tomatoes, and the pancetta. Season with salt and fresh ground pepper to taste.

Transfer the sauce to the bottom of a clean platter. Place the chicken breasts on top and garnish with chopped parsley and the thyme sprigs, and serve.

Broccoli Crepes

From: The Victory Garden, a cooking show

• 4 cups broccoli, cooked and chopped
• 1/2 cup onion, chopped
• 1 recipe of basic white sauce
• 1/2 cup ricotta
• 1/4 cup light cream
• 1 cup swiss cheese, shredded
  
• 1-1/4 cup flour
• 1/2 tsp. salt
• 3 eggs, beaten
• 3/4 cup milk
• 3/4 cup water
• 3 tbsp. vegetable oil

Cook broccoli in a big pot of boiling water. Cook stems for 2 minutes, then add flowerets. Drain, and rinse with cold water. Chop. Set aside.

Saute onion in butter for 3-4 minutes. Add broccoli to onion . Season to taste with salt and pepper.

Prepare the basic white sauce, and add to it ricotta cheese and light cream. Pour 1/2 cup of white cheese sauce in a buttered 9"x13" baking dish, and 1 cup of white cheese sauce in with the broccoli-onion mixture.

Sprinkle 1/3 cup of the swiss cheese in the baking dish on top of the 1/2 cup of white cheese sauce, before filling dish with rolled crepes.

Spoon the broccoli mixture into crepes, roll, and stack in dish. Pour remaining sauce over crepes. Sprinkle with remaining swiss cheese. Bake in a 400 degree oven for 20 minutes.

Crepes: Combine flour and salt. Add eggs, then milk and water and oil. Refrigerate for 2 hours. Heat a 6" crepe pan with oil. Use 1/4 cup batter for each crepe. Roll around and cook for about 1 minute each.

Carne Asada

• 2 pounds beef skirt or flank stea, trim fat
• 1/2 cup tequila
• 1/2 cup orange juice
• 3 tbsp. lemon juice
• 3 cloves garlic, pressed or minced
• 1 medium-size onion, coarsely chopped (6oz.)
• 1/2 tsp. freshly ground pepper
• 1 dash salt

Cut beef diagonally across the grain in 1/4-inch-thick slices 4 to 6 inches long. In a large bowl, mix tequila, orange juice, lemon juice, garlic, onion, and pepper. If making ahead, cover and chill meat and sauce separately up to 1 day. About 15 minutes before putting foods on the table, mix beef with marinada. Lift meat from marinade and overlap slices on a small platter. To cook, lay slices flat on a grill above a solid bef of hot coals. Turn slices as they brown lightly, about 3 minutes total for medium-rare.

Serve with warm tortillas, salsa bandera, and beans and salad.

Chicken Crepes

I had this at Crepe de Paris in Seattle.

• 2 tbsp. unsalted butter
• 2 tbsp. all-purrpose flour
• 1 cup milk
• 1 cup shredded Gruyere or Emmenthaler
• salt and freshly ground pepper to taste
• 1 cup chopped cooked chicken
• 1/4 cup chopped nuts of choice
• 1 tbsp. chopped fresh parsley
• 8 crepes (see basic crepes recipe)

Make a sauce Bechamel: melt butter in a medium saucepan over medium heat. Stir in flour; cook roux for 1 to 2 minutes, stirring constantly. Stir in cheese until melted. Season with salt and pepper. Stir in chicken, nuts and parsley.

Preheat oven to 350 degrees. Grease a baking dish.

Spoon 1-1/2 tbsp. chicken mixture onto each crepe. Fold crepe over filling. Place filled crepes, seam-side down, in greased dish.

Cover with foil. Heat through. Serve immediately. Makes 4 servings, 2 crepes each.

Chicken Curry Salad

From: Beth DiPasquale

• 2 cups cubed chicken
• 1 bunch of green grapes, halved
• 2/3 cup peanuts
• 1 cup chopped celery
• 1/4 tsp. curry powder, or to taste
• 1/2 cup of mayonnaise, or to taste

Cube the cooked chicken.

Mix with grapes, peanuts, and celery.

Make dressing: Mix mayonnaise, curry powder, salt , and pepper.

Chicken Okra Gumbo

• 2 cups sliced fresh okra or 10 oz. frozen pkg.
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 2 tbsp. minced garlic
• 1 cup seeded, chopped tomato
• 1 3-1/2 pound chicken, cut up
• 6 cups chicken stock
• 1/2 cup Mazola corn oil
• 1/2 cup flour
• 1/2 pound sliced Andouille sausage
• 1 cup sliced green onion
• 1/4 cup chopped parsley
• 1/4 tsp. cayenne pepper

Slice okra into 1/2 inch thick circles. Place them in a bowl and set aside until needed. If you are using frozen okra do not thaw it. Separate the frozen pods by hand. Slice them and transfer them to bowl. Store them in the freezer until needed.

In a 10 inch skillet heat 2-3 tbsp. oil. Add the okra and saute for 15 minutes. Stir in the onion, celery, pepper and garlic and saute for 3-5 minutes or until tender. Add the tomatoes and cook down briefly. Add a cup of the stock to the skillet and scrape up the browned juices. set aside until needed.

In a 5 quart sauce pan heat enough oil to coat the bottom of the pan. Add the chicken pieces and brown them thoroughly on both sides. Transfer the chicken to a side dish. Pour off fat? Louise used this chicken fat for the roux. Add the 1/2 cup oil to the skillet and heat it on medium high to high heat until it just begins to smoke. Gradually add in the flour and cook while stirring with a whisk until the roux is almost a deep peanut butter or red wood color. Be very careful when you are working with this roux. This can be done earlier, away from kids. Remove the pan from the heat and keep whisking until the color no longer changes and the roux is beginning to cool. Meanwhile in a separate saucepan heat the chicken stock. Gradually whisk the hot stock into the roux mixture a ladle at a time. Return the saute pan to the heat. Add the vegetables to the gumbo along with the chicken and sausage. Bring it to the boil, reduce the heat and simmer for 30 minutes or until the gumbo is as thick as desired. The chicken may be removed and cut away from the bone then returned to the soup or serve whole.

Add the green onion and parsley. Simmer for 5 minutes. Add the cayenne pepper. Correct seasoning with salt and fresh ground pepper to taste. Serve the gumbo over a bed of rice or stir the rice into individual servings.

Chicken Salad with Blue Cheese

From: magazine

• 1-1/2 cups chopped chicken or turkey
• 1 cup jicama strips (4 ounces)
• 8 cups mesclun or assorted greens
• 2 medium tomatoes, cut into wedges
• 1 medium yellow or green sweet pepper cut into 1-inch squares
• 1/2 cup Blue Cheese Dressing:
• 1/2 cup dairy sour cream
• 1/4 cup cream-style cottage cheese
• 1/4 cup crumbled blue cheese
• 1 green onion, thinly sliced
• 1/2 tsp. finely shredded lemon peel
• 1 tsp. lemon juice
• 1/4 tsp. salt
• 1 tbsp. milk

Combine chicken or turkey, tomato, jicama, and sweet pepper in a large bowl. Line 4 dinner plates with mesclun. Spoon chicken mixture on top of greens. Pour Blue Cheese Dressing over salad on each plate. If desired, sprinkle additional crumbled blue cheese on salads. Makes 4 Servings.

Blue Cheese Dressing: In a blender container or food processor bowl, combine: the sour cream, cottage cheese, blue cheese, green onion, lemon peel, lemon juice, and salt. Cover and blend or process until smooth. Stir in enough milk to make a desired consistency. Cover and store in the refrigerator for up to 2 weeks. Makes about 1 cup (sixteen 1-tbsp. servings).

Sage stems and nasturtiums make an easy and elegant garnish for this refreshing luncheon salad.

Chicken Satay with Peanut Sauce

• 6 chicken breast halves, boned and skinned and lightly flattened
• Marinade:

   

• 4 tbsp. soy sauce

   

• 1 tbsp. sugar

   

• 1 tsp. sesame oil

   

• 1 clove garlic, minced

   

• 1 small piece of ginger, sliced
• Peanut Sauce:

   

• 3 tbsp. peanut butter

   

• 1/4 cup hot chicken stock

   

• 2 tbsp. soy sauce

   

• 1 tsp. sugar

   

• 1 tsp. sesame oil

   

• 1 tsp. chili oil

   

• 2 tsp. rice wine vinegar

   

• 2 cloves garlic, minced

   

• 1 tsp. grated ginger root

   

• 1/4 cup chopped green onions

Mix together marinade ingredients. Marinate chicken at room temperature for about 30 minutes. Prepare dipping sauce. Place chicken on charcoal grill and cook, turning once, for 5 to 6 minutes. Remove and serve with dipping sauce.

Note: A basket of fresh vegetables for dipping goes well with this summer dish.

Chicken Sweet and Sour

From: Karen Bruner

• 2 whole chicken legs
• 2 whole chicken breasts
• 1/2 cup flour
• 1/4 cup oil
• 1 tsp. salt
• 1/4 tsp. pepper
• sauce:

   

• 1 lg. can crushed pineapple

   

• 1 cup sugar

   

• 2 tbsp. cornstarch

   

• 3/4 cup cider vinegar

   

• 1 tbsp. soy sauce

   

• 1/4 tsp. ginger

   

• 1 chicken bouillion cube

   

• 1 lg. green pepper

Wash chicken. Pat dry, and coat with flour, shaking off excess. Brown in hot oil and place skin side up in baking dish. Salt and pepper pieces.

To make sauce: Drain pineapple, reserving liquid. Add enough water to the pineapple juice to make 1-1/4 cups of liquid. In a saucepan, blend next 6 ingredients into the pineapple and 1-1/4 cups of liquid, bringing to a boil, stirring constantly. Boil for 2 minutes. Pour over chicken pieces. Bake, uncovered, for 30 minutes at 350 degrees. Add pineapple rings and green pepper for garnish. Bake for 30 minutes more. May also add onion rings and red pepper chunks.

Chicken with Herbed Dumplings1

From: Lisa Davison, NW Cookbook

• 1 roasting or stewing chicken, about
• 5 lbs., cut into 6 pieces
• 1 onion, coarsely chopped
• 2 celery stalks
• 4 bay leaves
• 2 tbsp. black peppercorns
• 2 tbsp. chopped fresh thyme, or
• 1 tbsp. dried thyme
• 4 whole cloves
• 6 garlic cloves, crushed
• 1 cup dry white wine
• 8 cups water
• 2/3 cup butter
• 1 cup flour
• 1 cup pearl onions
• 2 carrots, peeled and cut into rounds
• 4 cups shelled peas
• optional:

   

• 1 pinch of saffron

Rinse the cut chicken pieces in cold water and drain. Place the chicken in a large pot with the chopped onion, celery, herbs, spices, garlic, wine and water. cover, bring to a low simmer over medium heat, and cook until the chicken meat falls away from the bones, 2 hours approx.

Remove from the heat and drain, reserving the stock. Let the chicken cool, then pull the meat from the bones, discarding the bones and skin.

Melt the butter in a large, heavypot or dutch oven over low heat. Gradually whisk in the flour until thoroughly blended and cook until golden, about 5 minutes, stirring frequently to avoid scorching. Remove the fat from the reserved chicken stock and whisk the stock into the flour-butter mixture, whisking between additions to avoid lumps. Cook at a low simmer until thickened, stirring frequently and skimming off any fat or foam that rises to the surfaces. Add the onions, carrots, peas and chicken. Reduce to a simmer and season with salt and pepper.

Chicken with Herbed Dumplings2

From: Lisa Davison, NW Cookbook

• Herbed Dumplings
• 2 cups flour
• 1 tbsp. baking powder
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 cup minced onion
• 1/2 tsp. celery seed
• 1 tbsp. chopped fresh sage, or
• 1 tsp. dried sage
• 4 tbsp. chopped fresh parsley
• 1 cup milk

To make the dumplings: In a large bowl, mix the dumpling ingredients thoroughly to make a thick batter. If necessary, add water to the batter. Scoop the batter into large tbsp.fuls and drop into the simmering liquid. cover and cook the dumplings for about 15 minutes, or until puffy and cooked through.

Serve in large bowls, garnished with parsley, if you like.

Chili Burgers

From: Parade Magazine

• 1 lb. ground beef
• 1 tomato, seeded and diced
• 1 tsp. finely minced garlic
• 1/2 tsp. Dijon-style mustard
• 1 tbsp. chili powder
• 1 tbsp. finely chopped basil leaves
• 1/4 tsp. dried oregano
• 1 grated zest of lemon
• 2 tbsp. chopped fresh dill or parsley
• 1 dash each salt and pepper
• 4 toasted buns
• 1/3 cup sour cream , for garnish
• 3 scallions, chopped for garnish
• 1/2 cup grated Monterey Jack cheese

Prepare grill.

Mix beef with the diced tomato, garlic, mustard, chili powder, basil, oregano, lemon zest and dill or parsley. Season to taste with salt and pepper. Gently form the mixture into 4 patties.

Grill the burgers over hot coals, 3 inches from heat, for about 4 minutes per side for rare meat.

Serve immediately on buns. If desired, top with sour cream, scallions and grated jack cheese.

Chinese Chicken Salad

From: Lucy Stephenson

Recipe from Lucy. She suggests pineapple for dessert.

• 1/3 pkg. of maifun noodles (rice noodles)
• 1 bottle of Wesson oil
• 3 whole chicken breasts
• 2 slices fresh ginger, sliced fine
• 1 head lettuce
• 3 green onions, sliced
• 1/3 cup or so of slivered almonds
• 1/4 cup toasted sesame seeds
• 1 or 2 avocados
• 6 tbsp. sugar
• 1 tsp. salt
• 1 tsp. msg
• 1 dash of pepper
• 4 tbsp. vinegar
• 1/4 cup oil
• 1 lemon, juiced

Heat 2 inches of Wesson oil in wok-style pan and heat as hot as possible-little pice of noodle turns brown, then explides into white rice.

Poach chicken breasts in broth, cool, and pull apart.

Toss noodles, chicken, ginger, lettuce, green onions, almonds, and sesame seeds.

Place avocados on top.

Make dressing day before and chill: Mix sugar, salt, msg?,pepper, vinegar (what kind?), oil?, and lemon j uice. Chill overnight and toss with salad just before serving.

Cioppino

• 1/2 cup olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1-1/2 cups dry white wine, like a Chardonnay
• 1 28-oz. can chopped tomatoes, and juice
• 1 tsp. fennel seed
• dash of red pepper flakes
• salt and pepper to taste
• 1 Dungeness crab, cleaned and cracked
• 1 pound cleaned clams
• 1 pound fresh shrimp, cleaned and shelled
• 1 pound fresh white-fleshed fish, cut into 2-in. strips (ling cod, or halibut, for example)
• 1 tsp. grated orange zest

In a large enamel pan, pour in the olive oil and onion. Cook gently for 5 minutes, until the onion is soft, but no browned. Add the garlic and then the wine. Cook for 5 minutes. Add tomatoes and their juice, fennel seed, red pepper flakes, and simmer for 10 minutes. Season to taste with salt and pepper.

Add seafood all at once and turn up heat to medium. Cover and cook for 5-7 minutes, until the fish is cooked. Sprinkle with the orange zest and serve in large bowls.

Classic Roast Chicken

From: Louise Hasson, Bon Vivant School of Cooking

• 1 3-1/2 to 4 pound whole chicken (fryer or roaster)
• soft butter as needed
• salt and fresh ground pepper
• fresh herbs, onion chunks, whole garlic
• optional:

   

• cloves

Preheat the oven to 450 degrees. Remove the package from the cavity of the chicken. Pull out the clumps of fat near the tail. Wipe the chicken with damp paper towels or rinse the chicken and dry thoroughly with paper towels. Salt and pepper the cavity. Optional herbs, onion or garlic, lemon? may be added to the cavity for additional flavoring as desired. Tie the legs to the tail and fold back the wings. Vigorously rub a small amount of soft butter over the complete outside surface of the bird.

Place the chicken on a rack in a shallow roasting pan with the breast side down. Bake the chicken at 450 degrees for 20 minutes, rotating it every five minutes (and basting). Start with breast down, rotate to one side, place breast up, turn to other side.

Leaving the chicken on its side, reduce the oven to 350 degrees and roast for 20-30 minutes. Salt and pepper the side and rotate the chicken to the opposite side. Roast for 20-30 minutes. Salt and pepper the last side and rotate the chicken breast up again. Roast for 10-15 minutes for a maximum of 1-1/4 to 1-1/2 hours total roasting time.

Chicken can be tested for doneness by a variety of methods. The juices should run a clear yellow when the meaty inner side of the thigh is pierced with a small sharp knife. The drumsticks should feel tender when pressed with the fingers. If the bird is tipped upward, the juices that run from the cavity should be a clear yellow rather than pink.

Remove the chicken from the oven and let side for a few minutes before serving.

Coq au Vin

From: Silver Palate Cookbook

• 10 slices bacon, diced
• 2 chickens, quartered
• 16 (1-inch) white onions, peeled
• 6 scallions, sliced
• 1 head garlic, cloves separated and peeled
• 1 lb. mushrooms, wiped clean and quartered
• 3 tbsp. flour
• 3 cups good quality red wine, like Bordeaux
• 1 cup chicken stock
• 1 tsp. dried thyme or a fresh branch of thyme
• salt and freshly ground black pepper, to taste
• 16 small new potatoes
• 12 ounces French carrots, peeled if needed
• chopped fresh parsley, for garnish

One day before serving, fry the bacon in a large Dutch oven until crisp. Remove the pieces from the pan, drain on paper towels, and reserve. Brown the chicken pieces in batches in the hot bacon fat. Set the chicken aside.

Add the onions, scallions, and garlic to the pan and saute over medium-high heat for 5 minutes. Add the mushrooms and saute 5 minutes more.

Sprinkle the flour over the vegetables and cook 1 minute. Slowly pour in the wine and stock, stirring constantly. Season with the thyme, salt and pepper to taste. Heat to boiling. Remove from heat; add the bacon, chicken, and potatoes, and distribute evenly. Refrigerate covered overnight.

The next day, let the coq ua vin warm to room temperature before baking.

Preheat oven to 350 degrees.

Bake covered in the oven for 1 hour. After 1 hour, add the carrots and stir to distribute. Bake for another hour. The chicken should be falling off the bone and the vegies tender.

Spoon the coq au vin onto large plates, serving everyone 2 potatoes, 2 onions, and plenty of carrots. Sprinkle with parsley.

Cornish Hens with Herb Butter

• 6 Rock Cornish hens (3/4 to 1 lb. each)
• salt and freshly ground black pepper, to taste
• 3/4 cup unsalted butter, softened
• 1 cup chopped parsley
• 1/2 cup fresh chives
• 2 tbsp. chopped rosemary
• 2 tbsp. chopped sage
• 2 tbsp. chopped thyme
• 3 tbsp. olive oil

Rinse the birds and pat dry. Sprinkle the cavity of each bird with salt and pepper.

Process to a paste the butter, parsley, chives, rosemary, thyme, and fresh sage in a food processor fitted with a steel blade. Carefully separate the skin from the breast of each bird. Spread about 2 tbsp. of the herb butter between the skin and breast of each bird. Smooth the skin into place and truss.

Preheat oven to 450 degrees

Rub the oil over the birds and sprinkle with salt and pepper. Roast for 20 minutes. Reduce the heat to 350 degrees. Continue roasting until juices run clear when the thickest part of a thigh is pierced, about 40 more minutes. Baste frequently with the pan juices. Serve immediately.

Cumin Meatballs

From: Louise Hasson, Bon Vivant School of Cooking

Serve with recipe for Cracked Wheat with Noodles.

• the meatballs:

   

• 1 pound lean ground beef or lamb

   

• 1 large egg

   

• 1/4 cup bread crumbs

   

• 3 garlic cloves, minced

   

• 1/2 tsp. cumin

   

• salt and fresh ground pepper

   

• salad oil as needed
• the sauce:

   

• 1-1/2 cups water

   

• 2 tbsp. tomato paste

   

• 4 tbsp. lemon juice

   

• 1 garlic clove, minced (about 1 T.)

   

• salt and pepper

Lightly combine the meat, egg, bread crumbs, garlic, cumin, salt and pepper. Divide the mixture into 20 balls and roll each ball into an egg shape. Set aside.

Combine the water, tomato paste, lemon juice, garlic with the salt and pepper and set aside.

Heat enough oil to coat the bottom of a large skillet or saute pan. Brown the meat balls on all sides over medium heat. Remove them from the pan. Drain the excess oil and add the sauce mixture. Simmer for 10-15 minutes, scraping up any brown bits that cling to the bottom of the pan. Add the meatballs and simmer until cooked through and sauce is reduced.

Curried Lamb

From: Karen Bruner

My Mom made this with leftover lamb when I was a little girl.

• 3 lbs. lamb shoulder or neck
• 1/4 cup flour
• 2 garlic cloves, minced
• 4 large onions, sliced
• 3/4 cup butter
• 4 small apples, pared and chopped
• 4 tbsp. curry powder
• 4 tbsp. brown sugar
• 4 tbsp. raisins
• 2 tbsp. Worcestershire sauce
• 2 lemons, sliced
• 4 tbsp. shredded coconut
• 3/4 cup chopped walnuts
• 1/2 tsp. grated lime peel
• 1 tbsp. salt

Cut meat into 2-inch cubes. Roll it in flour. Saute garlic and onions in butter in large skillet for 5 minutes or until lightly browned. Add meat and saute for 10 minutes, stirring constantly. Add apples and curry powder. Simmer for 5 minutes, stirring occasionally. Add the remaining ingredients and 2 cups of water. Bring to a boil, reduce heat, cover and simmer for 1 hour. Serves 6.

Beef, veal or pork can be used instead of lamb. Fresh or leftover peas, string or wax beans, carrot slices, mushrooms or quarters of green pepper may be added to curry during the last 10 minutes of cooking.

Serve with rice.

Duck A L'Orange
(Caneton A L'Orange)

From: Louise Hasson, Bon Vivant School of Cooking

• Preparing the Duck and Oranges:

   

• 4 medium oranges

   

• 1 tbsp. orange liqueur

   

• 1 4-1/2 to 5 pound duck

   

• 1/2 tsp. salt

   

• 1/8 tsp. pepper

   

• 1 slice of onion
• the Orange Sauce:

   

• 3 tbsp. sugar

   

• 1/4 cup red wine vinegar

   

• 2 cups duck stock (please see recipe under stock, duck)

   

• the marinated orange segments

   

• the blanched orange zest

   

• 2 tbsp. orange juice

   

• 2 tbsp. arrowroot
• final assembly:

   

• the marinated orange segments

   

• 1/2 to 1/3 cup Madeira, Port or orange juice

   

• few drops lemon juice

   

• optional:

   

   

  • 2 tbsp. Brandy

     

     

  • 2 tbsp. soft butter

Prepare the duck stock a day ahead or earlier in the day.

Remove the peel from the oranges with a zester. Blanch the long shreds in boiling water for about 30 seconds. Drain and pat dry. Set aside 1/2 of the peel for the orange sauce. Juice 1 orange and set aside. Section the other three, and toss the segments with 1 tbsp. orange liqueur. Reserve them for the sauce.

Preheat the oven to 450 degrees. Remove all loose fat from the neck and tail cavities of the duck. Prick the skin every 1/2 inch on the thighs, back and lower breast to release fat (yellow-white areas are fat). Season the inside of the duck with salt and pepper; add 1/12 of the blanched rind and 1 slice of onion to the cavity. Using a trussing needle and linen twine tie the duck securely: 1. neck to back, under wings; 2. thighs to legs, 2 stitches; 3. tail to legs.

Roast the duck with the breast up for 15 minutes. Reduce the heat to 350 degrees and roast the duck for 20 minutes on one side. Rotate it to breast down and roast it for 20 minutes. Rotate it to the other side for 20 minutes, finally ending with the breast up. Baste the duck with each rotation. Test it for doneness by pricking the thickest part of the thigh or drumstick. The juices should run a pale gold with a touch of pink. When done, lift the duck and drain the juices from the body cavity. Cut the strings and transfer the duck to the serving platter. Hold the duck in the warm turned off oven with the door ajar while the sauce is being prepared.

In a 1/2 quart saucepan boil the sugar and red wine vinegar until it caramelizes into a rich brown color. Add 1 cup of the stock, blend it thoroughly and simmer it until the caramel is dissolved. Add 1 more cup stock. Set aside until needed.

Combine the 2 tbsp. of orange juice with 2 tbsp. arrowroot** to form a paste. Whisk it into sauce. Add the zest and simmer it for 3 to 4 minutes or until the sauce is clear and thickened. Set aside.

When duck is ready transfer it to a hot platter; garnish it with some of the marinated orange sections and arrange the balance at ends of the platter. Hold it in a warm oven.

Remove fat from roasting pan and deglaze it with Madeira, Port, or juice. Add this to the orange sauce. Add 2-3 tbsp. orange liqueur or to taste. Correct the seasoning with a few drops of lemon juice, salt and pepper. Add 2 tbsp. brandy (optional) if desired. Swirl in 2 tbsp. soft butter*** if desired. Pour some sauce over the duck and orange sectioins. Hold the balance in a sauce boat.

To carve, remove the wings, drumsticks and thighs. Turn the duck on its side and cut 4 to 6 thin slices of breast beginning at the tail end or remove the breast in one whole segment and carve. Add some sauce and oranges to each serving. Pass additional sauce.

**Arrowroot is a fragile thickener; just thicken once. Used more often than cornstarch. Because it isn't sticky.

***Clalssical French to do a "butter finish" to a sauce. Do not reheat. Turn sauce off, whisk in butter, serve.

Duck a la Bruce Naftaly

From: Chef Bruce Naftaly of Le Gourmand Restaurant

Good with bing cherry sauce, peach and basil sauce, apricot and tarragon sauce, blackcurrant sauce, or pie cherry sauce. See recipes that follow.

• 1 pound of duck breasts
• 1 splash of peanut or olive oil
• 1 frying pan
• 1 hot gas oven (550 degrees)

Put oil in frying pan. Place duck in pan. Roast till no longer pink. Note: place breast side down.

Enchiladas Carnitas

• 1-1/2 lbs. boned pork butt or shoulder
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 tsp. chili powder
• 1/2 tsp. dried oregano leaves
• 3 cloves garlic, minced
• 1 jar tomatillo salsa
• 12 corn tortillas, 6" wide
• 1 lb. jack cheese, shredded

Cut pork into 1-1/2 inch chunks. In a covered 5- to 6-quart pan over medium heat, cook pork in 1/4 cup water 8 to 10 minutes. Uncover; stir often over high heat until drippings are very brown, 10 to 12 minutes. Add 4 cups water, onion, carrot, chili powder, oregano, and garlic; stir brown bits free. Simmer, covered, until meat is very tender when pierced, about 1hour. Uncover; stir often over high heat until liquid evaporates, 20 to 25 minutes. Cool; shred the meat.

In an 8- to 10-inch frying pan over medium heat, warm salsa. Dip tortillas, 1 at a time, into salsa. Spoon 1/12 of the meat mixture and 1 tbsp. cheese down center of eaach tortilla; roll to enclose. Lay seam down in a 9- by 13- inch casserole. Top enchiladas with remaingin salsa and cheese. If making ahead, cover and chilll up to 1 day. Bake,uncovered, in a 400 degree oven until filling is hot, about 20 minutes ( 40 minutes if chilled). Serves 6/ 622 calories per serving.

Fettuccine con Prosciutto e Piselli

From: Louise Hasson, Bon Vivant School of Cooking

• 10-inch skillet
• 1 pound fresh fettuccine
• 1/2 cup chopped red onion
• 2 tbsp. butter
• 2 tbsp. dry French vermouth
• 2 cups whipping cream
• 1/8 pound prosciutto, julienne cut
• salt as needed
• fresh ground white pepper to taste
• 1 cup fresh grated parmesan cheese
• 1/2 cup large frozen peas, defrosted
• optional:

   

• 1 tbsp. minced parsley, garnish

In a 10 or 12 inch skillet saute the onion in the butter. Add the vermouth and boil it to reduce it to 1 Tbsp.. Add the cream and bring it to the boil. Reduce the heat and simmer for 3-4 minutes or until the sauce is slightly thickened. Add the prosciutto. Stir in the peas. Hold the sauce over low heat while the pasta cooks.

Bring a large pot (6-8 quarts) of cold water to the boil. Add 1-2 Tbsp. salt just before the pasta is dropped into the boiling water. Stir the pasta while the water comes back to a rolling boil. Cook it until it is al dente or tender but firm to the bite (about 3-4 minutes). Drain and add the pasta into the sauce. Lift and toss the pasta with two wooden forks until it is well coated with the sauce. Gradually add the parmesan cheese as it is tossed. Transfer the fettuccine to a warm serving platter or pasta bowl and garnish with parsley if desired.

Fettucine with Dungeness Crab

From: Lisa Davison, NW Cookbook

• 1 lb. fettucine pasta
• 1/4 cup virgin olive oil
• 3 tbsp. minced garlic
• 1/2 tsp. dried red pepper flakes
• 2 tsp. grated lemon zest
• 2 cups dry white wine
• 2 tbsp. fresh lemon juice
• 1 lb. fresh or frozen Dungeness crab leg and body meat
• 2 cups asparagus, cut in 2-inch diagonal strips, lightly steamed
• 4 tbsp. mixed chopped fresh herbs: chives, basil, marjoram, parsley
• 1 cup freshly shredded Parmesan
• 1 lemon, wedged, for garnish

In a very large saucepan or stockpot, bring a large amount of lightly salted water to a boil and cook the fettuccine until al dente; drain.

Meanwhile, in another large saucepan, heat the olive oil over medium heat and cook the garlic, red pepper flakes and lemon zest, stirring often, for about 3-4 minutes, or until the garlic is translucent. Add the white wine and lemon juice, bring to a low boil, and cook to reduce the liquid volume by half.

Add the drained cooked pasta, crab, asparagus, and chopped fresh herbs to the pan. Cook, stirring gently, until the ingredients are just heated through, about 3-4 minutes. Add salt and pepper if necessary.

Serve immediately, sprinkled with Parmesan and garnished with lemon wedges and herb sprigs, if desired.

Filet Mignon Beef Wellington (individuals)

From: Louise Hasson, Bon Vivant School of Cooking

Serve a vegetable or two only with this filling main course.

• 1 recipe righ egg pastry
• 1 recipe Duxelles
• 6 tenderloin filets cut 3/4" thick
• 2 tbsp. butter
• 2 tbsp. oil, or rendered fat from steaks
• 1 egg yolk beaten with 1 tbsp. cream
• 1 recipe of Sauce Bearnaise

Saute the steaks for a total of 3 minutes over medium-high heat (They should be rare). Salt and pepper. Cool them on paper towels and pat dry if necessary.

Cover each filet with a 1/4 inch thickness of duxelles. Divide the dough into sixths.

Flour the counter and roll out one piece at a time to about 1/8 inch thickness.

Place the meat in the center of the dough. Enclose the meat in the dough leaving a 1 inch hole in the middle. Pleat and fold the dough with your hands to roughly shape it around the meat and roll the edge of the hole back to create a finished edge. Glaze the top of the pastries with the egg yolk wash and transfer them to a bake sheet.

Preheat oven to 425 degrees. Bake the wrapped filets 12-15 minutes until pastry is brown. Serve with a spoonful of Bearnaise sauce poured in the middle. Pass additional sauce if desired.

You may prepare Duxelles a day in advance, and the pastry as well.

In morning, sear steaks, cool them, wrap in pastry, and chill on bake sheet, wrapped in the fridge.

Fillet of Sole

• 2 pounds of Petrale sole, allowing 1/4 to 1/3 lb. per person
• flour as needed
• salt and freshly ground pepper
• 2 eggs beaten with 2 tsp. water
• fresh bread crumbs (about 3 cups)
• butter and oil as needed

Divide the fillets down the length and cut into serving size portions. Place the flour on a plate and season generously with salt and pepper. In a medium bowl, lightly beat the eggs and water with a fork. Place the fresh bread crumbs on a dinner-size plate.

Dredge each fillet in the flour and pat off the excess until all pieces are floured. Set aside. In one continuous process, dip each portion in the egg and coat it liberally in the crumbs. Set it aside in a single layer on a large platter or bake sheet. When all are coated, allow them to rest 20-30 minutes at room temperature to set the crust.

Heat the skillet until you can feel the heat radiating when you hold your hand above it. Add enough butter (2-4 Tbsp.) with a splash of oil to generously cover the bottom of the pan. If the pan has been properly preheated the butter should foam and melt without burning. Lay the fish fillets in the skillet without crowding them. Shake the skillet to keep the fillets from sticking. Saute them on low to medium heat until they are a deep golden brown on each side. Add additional butter down the sides of the skillet as you turn them over. Test them for doneness by cutting into the center of a fillet. The meat should be a glossy opaque white. When fish flakes, it is considered overdone.

Flank Steak Marinated

From: Beth DiPasquale

• 1 2-lb. flank steak
• 1/4 cup salad oil
• 1/4 cup soy sauce
• 3 tbsp. red wine vinegar
• 2 tbsp. brown sugar
• 1 1-inch piece of fresh ginger, sliced
• 2 cloves garlic, sliced
• 1 tsp. sesame oil
• 1/2 tsp. red pepper flakes
• 1 tsp. toasted sesame seeds
• 1/4 cup chopped scallioins

Mix marinade. Pour onto flank steak in a large ziploc bag or tupperware container. Refrigerate for 24 hours. Grill.

Good with peanut sauce (satay) recipe.

Garden Minestrone Soup

• 4 slices bacon, cut in 1/2-inch strips
• 2/3 cup olive oil
• 3 cloves garlic, minced
• 3 cups chopped yellow onion
• freshly ground black pepper
• 4 ribs of celery, chopped
• 4 cups chopped Swiss chard
• 1/2 cup chopped parsley
• 2 cups small zucchini, sliced
• 2 cups green beans, cut in thirds
• 1/4 cup fresh basil
• 2 cups shredded and chopped cabbage
• 4 carrots, peeled and sliced
• 2 28-oz. cans whole pear tomatoes, torn with juices
• 6 to 7 cups beef stock
• 2 cups canned, drained and pureed white cannellini beans
• fresh parsley for garnish
• freshly grated Parmesan cheese

In a large pot, saute bacon until just brown and drain off fat. Add olive oil. Stir in garlic, onion and celery and saute over medium heat until soft. Add several grinds of fresh black pepper. Stir in all of the vegetables and herbs, and let cook together for 5 minutes. Add tomatoes, stock, and beans. Simmer for 30 minutes and serve, sprinkled with fresh parsley and freshly grated Parmesan cheese.

Note: Serve with crusty bread and apple cobbler for dessert.

Garlic Roasted Crab

From: Louise Hasson, Bon Vivant School of Cooking

Note: 1 pound of crab per person, at least.

• the Dipping Sauce:

   

• 1/2 cup mayonnaise

   

• 1 tbsp. fresh lemon juice

   

• 1 tsp. fine quality chile powder
• the Crab:

   

• 4 lbs. whole Dungeness crab, cooked, cleaned and cracked

   

• 6 tbsp. butter

   

• 1/3 cup extra virgin olive oil

   

• 3 tbsp. minced garlic

   

• 1/2 tsp. red pepper flakes

   

• 1/4 cup fresh lemon juice or as desired

   

• 1/4 cup minced Italian parsley

In a medium bowl combine the mayonnaise with the lemon juice and chile powder. Set aside until needed.

Preheat the oven to 500 degrees. Place the butter, oil, garlic, and red pepper flakes in the bottom of a large flat roasting pan. Place the pan in the oven for about 2 minutes or until the butter is melted. Add the crab pieces to the pan and toss until the crab is coated with the butter sauce. Roast the crab for about 10 minutes or until the garlic is golden and the crab is hot.

While the crab is still in the hot pan toss it with the lemon juice and parsley. Transfer the crab to a warm platter. With a rubber spatula scrape the leftover hot juices into the mayonnaise and stir in. Serve the mayonnaise in a bowl on the side or provide individual dipping cups for each guest.

GrandDad Laughter's Brisket

From: GrandDad Laughter

• 1 4-lb. brisket of beef
• 2 long sheets of foil
• 3 tbsp. of beef steero, or
• 3 tbsp. of soy sauce
• 2 cloves of garlic, crushed
• 3 tbsp. of worcestershire
• 2 tsp. of crushed red pepper

Lay one sheet of foil down on work area. In center, make paste of steero or soy sauce, garlic, worcestershire, and crushed red pepper flakes. Stir around until the paste is spread out about the size of the brisket. Lay brisket down then turn over, smear paste around both sides. Lay flat, and fold foil, sealing it well. Make sure it tents for steam. Roast for a while-about 3-4 hours at 325 degrees. Check occasionally. Cut with knife or shred with fork for bbq sandwiches.

Serve with pan juices.

Grandma's Lentil Soup

From: Karen Bruner

• 1 cup lentils
• 1 medium onion, chopped
• 1 rib of celery, chopped
• 1 bay leaf
• 1 tbsp. oregano
• 2 Tbsp. wine vinegar
• 3 Tbsp. tomato paste
• 2 quarts stock

Wash lentils. Put all together and simmer 1-1/2 hours. Puree half of mixture and return to pot.

Serve with fresh white bread.

Grandma's Pizza

From: Karen Bruner

• 2/3 cup warm water
• 1 pkg. yeast
• 1 tsp. salt
• 2 tsp. sugar
• 1 tbsp. + 1 tsp. oil
• 2 cups flour
• 1 can tomato sauce
• 1 dash of oregano
• 1 brick shredded mozzarella

Dissolve yeast, salt and sugar in water. Add oil and flour. Make ball and place in greased bowl in a warm place for about an hour.

Pat into greased pans. Top with sauce, oregano, cheese, and preferred toppings.

Bake 450 for 15-20 minutes.

Topping suggestions:

Canadian Bacon, Pepperoni, Sausage, Pineapple, Green Pepper, Tomatoes, Onion, Mushrooms, Black Olives, Anchovies, Ham, Chicken, Artichoke Hearts, and/or Sunflower seeds.

Grandma's Pork SpareRibs

From: Karen Bruner

• 4 pounds of spareribs or back ribs
• 1 lemon
• 1 onion
• 1 cup ketchup
• 1/3 cup worcestershire
• 1 tsp. chili powder
• 1 tsp. salt
• 1 dash of Tabasco
• 1-1/2 cups water

Salt ribs; place in a shallow roasting pan, meaty side up. Roast at 450 degrees about 30 minutes. Drain excess fat from pan.

Top each piece of ribs with a slice of lemon and onion.

Make basting sauce: Combine remaining ingredients; bring to a boil. Pour over ribs.

Lower temperature to 350 degrees; bake till well done, about 1-1/2 hours. Baste every 15 minutes. If sauce gets too thick, add water.

Grandma's Swedish Meat Balls

From: Karen Bruner

• 1-1/2 lb. ground beef
• 1 egg, beaten
• 3 slices bread
• 3/4 to 1 cup half and half
• 1/2 onion, chopped
• 1/4 tsp. minced garlic
• 1/4 tsp. dill weed
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1 dash or so of ground black pepper

Soak cubed bread in mixture of egg and mili. Mix ground with onion and seasonings, adding bread mixture gradually.

Brown meatballs in small amount of oil. Add to a gravy mixture when meat is cooked through. Note: Dip melon baller in cold water when forming meat balls.

Grilled Chicken with Goat Cheese

From: Louise Hasson, Bon Vivant School of Cooking

• 4 chicken breast halves, boned,
• skin left on
• 1 6-ounce log Montrachet or other French Chevre, sliced in 1/4 inch circles
• olive oil as needed
• salt and fresh ground pepper
• the Lime Dressing:

   

• 4 tbsp. olive oil

   

• 2 tbsp. lime juice

   

• 1/2 tbsp. chopped coriander or Italian parsley

   

• salt to taste

   

• fresh ground pepper
• the Salad:

   

• 8 cups assorted summer garden salad greens or mesclun mix. Choose From: limestone or butter lettuce, red leaf, arugula, radicchio, chicory or frisee, mache, mizune, etc.
• the Balsamic Vinaigrette:

   

• 6 tbsp. olive oil

   

• 2 tbsp. balsamic vinegar

   

• 1/2 tsp. salt or to taste

   

• fresh ground pepper

Lift the skin of the chicken on one long side and slip in 1-2 slices of cheese. Skewer the skin with toothpicks where needed. Brush the chicken with olive oil. Season with salt and pepper. Set aside until grilling time. Note: Be sure cheese is cold when ready to grill.

Whisk the Lime Dressing ingredients in a bowl. Set aside.

Wash dry and chill the greens. At serving time tear larger greens by hand leaving the small leaves whole. Toss with the balsamic vinaigrette. Whisk the Balsamic Vinaigrette ingredients in a small bowl and set aside until ready to toss with the greens.

Brush the peppers (1 red and 1 yellow, cut into 1/2 inch strips) and onion (1 sweet onion, i.e. Walla Walla that is still on the stem, because they are rotting when they are off and turning yellow, or a white or a red onion, sliced into generous 1/4 inch thick circles or half circles.) with olive oil on both sides. Season with salt and set aside.

Place the chicken on the grill skin side up. Grill for 7-10 minutes or until golden brown. Meanwhile grill the onions and peppers. The onions should be tender and well done. The peppers need only be briefly seared. Place the chicken skin side down. Dook it an additional 5-7 minutes or until golden. Meanwhile toss the salad greens with balsamic dressing. Divide and place it on the upper half of the four plates. Slice the chicken into four portions and stagger it on one side of the plate. Drizzle a little of the lime dressing over the chicken. Garnish the plate with the grilled onions and peppers and serve.

Note: Always salt and pepper before grilling.

Grilled Fish

• 1/4 cup olive oil
• 2 tbsp. fresh lemon, lime, or orange juice
• 1 tbsp. fresh herbs of your choice
• garlic, lemon, lime or orange zest.
• optional:

   

• sliced onions, green onions, chives

Fish that has an oily quality to the meat, such as salmon and black cod, and fish with a dense steak-like texture, such as tuna and swordfish, respond well to being grilled.

You may simply coat the fish lightly with a salad or olive oil, season with salt and pepper and grill it. Or you may marinate it for 30 minutes or less in the following basic marinade then grill it.

To grill the fish, lightly coat the grill with salad or olive oil. Preheat the grill then cook the fish over medium high heat for about 10 minutes per inch dividing the time between the two sides.

Grilled Flank Steak with Rosemary

• 1/2 cup soy sauce
• 1/2 cup olive oil
• 4-1/2 tbsp. honey
• 6 large garlic cloves, minced
• 3 tbsp. chopped fresh rosemary
• 1-1/2 tbsp. coarsely ground black pepper
• 1-1/2 tsp. salt
• 1 2-1/4 lb. flank steak

Mix all ingredients except steak in 13x9x2-inch baking dish. Add steak and turn to coat. Cover and refrigerate for at least 2 hours, turning occassionally.

Prepare barbecue or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare.

Transfer steak to work surface. Let stand 5 minutes. Cuut across grain into thinstrips. Arrange on platter and serve with horseradish mashed potatoes and oven-roasted vegetables with garlic. Serve a Merlot. And a spice cake with peach ice cream would be lovely.

Grilled Pork Skewers with Couscous

From: Martha Stewart

• 1 tsp. dijon-style mustard
• 1 tsp. honey
• juice of 1 lemon
• 1 tbsp. fresh thyme, plus garnish
• salt and ground pepper
• 2-1/2 tbsp. olive oil, plus extra
• 2 cloves garlic, miinced
• 1-1/4 lbs. pork tenderloin, trimmed and cut into 1-inch cubes
• 1/2 medium red onion, 1/4-inch dice
• 1/2 each small zucchini and yellow squash, cut into 1/4-inch dice
• 1 each red and yellow peppers, seeded and cut as 1/4-inch dice
• 1 cup dry couscous
• 1 cup boiling water

Mix first 4 ingredients, salt, pepper, 1 tbsp. oil, and half the garlic in a large bowl. Add pork and cover; let stand for at least 1/2 hour.

Heat remaining oil in a saucepan over medium-low heat. Add remaining garlic and the onion. Cook until translucent, about 4 minutes; add vegetables, raise heat, and cook until just soft, about 5 minutes more. Add couscous and water; stir well. Turn off heat, cover, and let sit for 5 minutes. Season with salt and pepper. Heat grill and brush with oil. Thread pork on skewers; season with salt and pepper. Grill on each side until done. Serve over the couscous, with tomato basil saute compote, and melons filled with ruby port for dessert.

Grilled Rosemary Chicken

• 4 chicken breast halves
• 2 garlic cloves bruised
• 3 tbsp. fresh lemon juice
• 2 tbsp. olive oil
• 4 sprigs fresh rosemary
• fresh ground white pepper as desired
• 4 large mushroom caps capped
• (a seasonal variety like Shiitake, Chanterelle, or oyster mushrooms)

Combine the garlic, lemon juice and olive oil in a cup and whisk. Set aside until needed. Bone the chicken breasts, and remove the skin and trim all fat. Place them between a folded sheet of parchment paper and pound them until they are an even 1/2 inch in thickness. Lay them skin-side-down in a shallow glass or porcelain baking dish. Pour half of the marinade over them. Lay a sprig of rosemary on each breast and turn them over. Coat them with the rest of the marinade. Marinate them for 1 hour at room temperature or 2 hours refrigerated.

You may save the bones and trimmings except for the fat and skin and prepare a chicken stock with fresh vegetables and herbs. Or the bones may be frozen for preparation of a stock at a later time.

Drain the chicken and pat dry with paper towels. Heat a grill on high heat and lightly brush it with safflower or corn oil. Reduce the heat to medium high. Place the chicken breasts on the grill skin-side-down and perpendicular to the grids. Grill for 2 minutes. Lift and place the breasts on the grill on the diagonal to the grids so as to give a cross hatch pattern on the surface of the chicken breasts. Grill 1-2 minutes more. At the same time brush the mushroom caps lightly with the mainade and place them on the grill. Turn the chicken over and grill them until cooked through (about 5 minutes total). Turn the mushrooms as well.

Place the cooked chicken on 4 glass or plain white plates and garnish with the mushroom caps.

Grilled Trout with Catalan Sauce

• the Sauce:

   

• 1/2 cup pure olive oil

   

• 2 tbsp. sherry vinegar

   

• 2 tbsp. fresh orange juice

   

• 1 tbsp. capers, chopped

   

• 1/2 tbsp. orange zest,

   

• finely minced

   

• 1 tsp. anchovy paste

   

• a generous pinch of red

   

• pepper flakes

   

• salt and fresh ground pepper, to taste

   

• 1/3 cup toasted sliced almonds, lightly chopped
• the Trout:

   

• 4 small trout (about 1/2-3/4 pound each)

   

• pure olive oil as needed

   

• salt and fresh ground pepper

   

• 1 orange sliced into thin circles

   

• 1 large bunch of watercress

   

• red wine vinegar as needed

   

• extra virgin olive oil as needed

Whisk all the sauce ingredients except the almonds until well blended. Stir in the almonds. Correct the seasoning to taste. Set aside until needed.

Remove the small leaf clusters from the large stems of the watercress. Wash, dry and crisp them in the refrigerator.

Trim the fins from the trout. Leave the head and tail on . Season the inner cavity with salt and pepper. Brush generously with pure olive oil. Place the trout directly on the grill or in a grill basket that has been oiled. Grill the trout about 5-8 minutes on a side. Salt and pepper outside.

While the trout grills, toss the watercress with a bit of vinegar, olive oil, salt and pepper. Arrange the orange slices decoratively on the lower half of four plates. Place the trout in the middle of the plate. If the skin is intact leave it. If it is partially off remove the rest of the skin up to the head and tail. Arrange bouquets of the watercress on the other side of the trout. Stir the sauce and spoon it over the trout and serve.

Grilled Vegetable Tostadas with Two Salsas

• 2 tbsp. olive oil
• 1 medium onion chopped
• 2 large garlic cloves, minced
• 1 pound fresh tomatillos, quartered
• 2/3 cup canned vegetable broth
• 1/3 cup chopped fresh cilantro
• 1/2 tsp. chili powder
• 1 dash of hot pepper sauce
• 3 tbsp. vegetable oil
• 4 8-inch-diameter flour tortillas
• 3/4 cup olive oil
• 6 large garlic cloves, minced
• 1-1/2 tsp. chili powder
• 1-1/4 tsp. salt
• 3 large zucchini, diagonally cut 1/4-in. thick
• 2 large red bell peppers, seeded, 1" wide
• 1 large eggplannt, halved lengthwise, cut 1/4 inch-thick crosswise slices
• 12 large oyster mushrooms (portabello?)
• 1 large onion, cut into thin rounds

Heat oil in large saucepan over medium-high heat. Add onion and garlic; saute 5 minutes. Add tomatillos; saute 3 minutes. Add broth. Reduce heat, cover and simmer until tomatillos are soft, about 8 minutes.

Blend tomatillo mixture and cilantro in food processor until almost smooth. Transfer to bowl. Mix in chili powder. Season with hot pepper sauce and salt. Cover; chill up to 2 days.

For tortillas, line baking sheet with paper towels. Heat oil in large skillet over medium-high heat. Add 1 tortilla; fry until crisp and golden, about 30 seconds per side. Transfer tortilla to paper towels and drain. Repeatfrying and draining with remaining tortillas.

Preheat oven to 350 degrees. Prepare barbecue on medium-high heat. Mix olive oil, garlic, chil powder and salt in large bowl. Pour 1/4 cup oil mixture into small bowl and reserve. Add zucchini, bell peppers and eggplant to oil mixture in large bowl; toss to coat. Grill zucchini, bell peppers and eggplant in batches until light brown, about 3 minutes per side. Place on baking sheet. Cover with foil. Brush mushrooms and onion rounds with reserved 1/4 cup oil mixture. Grill until light brown, about 3 minutes per side. Place on baking sheet with other vegetables.

Meanwhile, transfer tortillas to clean baking sheet and rewarm in oven until hot, about 5 minutes.

Place 1 tortilla on each plate. Top with vegetables. Serve with tomatillo salsa, salsa bandera, and guacamole (optional).

Halibut with Hazelnut Crust

From: Lisa Davison

• 1 red apple
• 3 tbsp. olive oil
• 2 tsp. minced shallot
• 2 tsp. sugar
• 1/4 cup lemon juice
• 2 tsp. Dijon mustard
• 1/2 cup vegetable oil
• 1-1/2 tsp. chopped fresh thyme
• 1/4 tsp. salt
• 1 pinch of cayenne pepper
• 1 tbsp. water
• 1-1/2 cups hazelnuts, almonds, or pecans
• 1 pinch of dry mustard
• 1-1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 tbsp. grated lemon zest
• 1 tsp. dried thyme
• 1-1/4 lb. skinned halibut fillet
• 1/4 cup butter, melted
• 3 tbsp. vegetable oil

To make the vinaigrette: Cut the apple in half and core. Chop half of the apple and reserve the other half for garnish.

In a small skillet, heat the hazelnut or olive oil over medium-low heat and add the chopped apple. Cook for 1 minute, then add the shallots and sugar. Continue cooking the apple until tender, about 1 minute. Add the lemon juice and remove from the heat. Let cool, then puree in a blender until smooth.

Pour the pureed mixture into a medium bowl. Add the Dijon, then slowly whisk in the oil. Add the thyme and season with salt and cayenne pepper. Stir in the water. Cut the remaining apple half into 1/4-inch dice. Toss into the dressing. Refrigerate until needed.

To make the crust: Toast and skin the hazelnuts. Place all the crust ingredients in a blender or food processor and pulse until minced but not powdered. Place in a large, shallow dish. Set aside.

Preheat an oven to 425 degree. Cut the halibut fillet diagonally into 4 pieces about 1/2-inch thick. Dip each piece in the melted butter, coating well. Immediately press each fish piece firmly into the nut crust mixture, turning and coating all sides well.

Bake fish for 6 minutes. Serve with vinaigrette.

Herb-Baked Chicken Breasts

From: Olympic View Baptist Cookbook

• 3 chicken breasts
• 1/2 cup butter
• 1 cup fine bread crumbs
• 2/3 cup parmesan
• 2 tbsp. chopped parsley
• 1 tsp. salt
• 1 tbsp. chopped sage
• 1 tbsp. chopped thyme
• Preheat oven to 375 degrees.
• Skin and halve chicken breasts.

Melt butter. Combine crumbs, parmesan, parsley, salt, and herbs. Dip chicken in butter then into crumb mixture.

Place in baking pan. Drizzle remaining butter and mixture over chicken.

Bake for 50-60 minutes, turning once.

Hot Crab Melt with Two Cheeses

From: Lisa Davison, NW Cookbook

• 8 oz. fresh or frozen Dungeness crab
• 2 tsp. lemon juice
• 2 tbsp. fresh chives or green onions
• 2 tbsp. minced red bell pepper
• 2 tbsp. minced celery
• 4 oz. cream cheese, softened
• 1/2 tsp. Dijon mustard
• 1/2 cup grated sharp Cheddar cheese
• 1 dash of each salt and pepper
• 2 French rolls, cut in half, or English muffins, split

In a bowl, place the crab meat and sprinkle with the lemon juice.

Add the chives or onion, bell pepper, celery, cream cheese, mustard, half the Cheddar, salt and pepper, and mix well.

Divide the crab meat mixture among the rolls and top with the remaining Cheddar. Place under a broiler (griller) until heated through and cheese is bubbly.

Hot Ginger Chicken Salad

• for the dressing:

   

• 1/4 cup oil

   

• 2 tbsp. sugar

   

• 2 tbsp. rice wine vinegar

   

• 1 tsp. grated gingerroot

   

• 1 tsp. soy sauce

   

• 1/2 tsp. salt

   

• dash hot pepper sauce
• the salad:

   

• 2 tbsp. oil

   

• 2 whole chicken breasts (1 pound), skinned, boned, cut into thin strips

   

• 2 garlic cloves, minced

   

• 1 head romaine lettuce

   

• 1 or 2 large oranges, cut into sections

   

• 8 oz. can sliced water chestnuts, drained

   

• 1 cup pea pods, cut diagonally in half

   

• 1 cup bean sprouts

   

• 1/4 cup slivered almonds, toasted

In medium saucepan, combine all dressing ingredients; blend well. Set aside.

In large skillet or wok, heat 2 Tbsp. oil. Stir-fry chicken and garlic 5 minutes or until chicken is tender and no longer pink. Add chicken to dressing; stir to coat.

Marinate 15 minutes at room temperature or 30 minutes in the refrigerator.

In large bowl, combine lettuce (torn into bite-size pieces), orange segments, water chestnuts, and pea pods. Heat chicken in dressing until hot. Pour over salad; toss until well coated. Garnish with bean sprouts and almonds. Serve immediately.

Indonesian Fried Noodles

From: newspaper

• 2 packages instant ramen noodles
• 1 tbsp. oil
• 1/2 cup onions, sliced into crescents
• 1/2 cup carrots, slivered
• 1 cup cabbage, thinly sliced
• 1 flavor packet (from noodles)
• 1/2 tsp. curry powder
• 1 tsp soy sauce
• 1 cup fresh mung bean sprouts
• Peanut sauce:

   

• 1/4 cup onion, finely chopped

   

• 1 clove garlic, minced

   

• 1 tsp. oil

   

• 1 tsp. powdered or fresh ginger

   

• 2 tbsp. peanut butter

   

• 1/3 cup milk

   

• 1 tsp. honey

   

• 1 tbsp. lemon juice

   

• 1 tbsp. soy sauce

   

• 1/2 tsp. cayenne pepper, to taste

Break up noodles slightly while still in package. Heat 4 cups water in a saucepan and boil noodles for five minutes. Put in strainer, rinse with cold water and let drain for a few minutes, shaking out the water to make them as dry as possible.

While noodles are cooking, being making peanut sauce. Saute onions and garlic in oil on medium-high heat until transparent. Lower heat to medium-low and stir in remaining ingredients, mixing thoroughly. Simmer on low heat for 10-15 minutes, stirring occasionally and thinning with additional milk if sauce becomes too thick. Keep warm.

Heat 1 tbsp. of oil in a large saucepan or wok and saute onions at medium-high heat until almost transparent. Turn heat on high and toss in carrots and cabbage. Stir-fry for one minute. Sprinkle on the contests of the flavor packet, curry powder and soy sauce.

Lower heat slightly. Add drained noodles and bean sprouts. Continue stir-frying until ingredients in saucepan or wok are mixed together.

Put fried noodles into a bowl, and pour peanut sauce on top. Or serve peanut sauce separately and allow individuals to mix it with their serving of fried noodles.

Jamaican Pork Marinade

Good with black beans, corn, yams, etc.

• 1-1/2 cups chopped onion
• 1-1/2 cups chopped green onion
• 1 cup olive oil
• 1/2 cup orange juice
• 1/2 cup soy sauce
• 1/4 cup fresh lemon juice
• 1/4 cup fresh thyme leaves
• 1 tbsp. minced peeled fresh ginger
• 1 tsp. ground nutmeg
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1 serrano chili
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 2 12-ounce pork tenderloins, halved

Combine all ingredients except pork in processor and puree until smooth paste forms. Spread mixture evenly over pork. Place in 13x9x2-inch glass dish. Cover and chill at least 6 hours or overnight.

Prepare barbecue. Remove pork from marinade. Grill pork until thermometer inserted into thickest part registers 155 degrees. Slice to serve.

Jambalaya

From: Louise Hasson, Bon Vivant School of Cooking

• 3 tbsp. pure olive oil
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 large rib of celery, chopped
• 1-1/2 lbs. (approx) whole chicken breasts, divided
• 3/4 lb. prawns, shelled and deveined
• 2 to 4 cups chicken broth
• 1 cup canned Italian pear tomatoes, chopped and drained, reserve the liquid
• 1/2 cup tomato liquid
• 2 large cloves of garlic, minced
• 1-1/4 cups long grain rice
• 1 cup cooked ham, diced (smoked is best)
• 1 bay leaf
• 1/2 tbsp. fresh thyme leaves
• 1/8 tsp. cayenne or tabasco, or to taste
• 1/4 tsp. fresh ground black pepper
• 1/2 tsp. salt, or to taste
• 1 tbsp. chopped parsley, for garnish

Place the chicken, skin side down, in a layer in a saute pan or deep skillet. Cover it with the chicken broth. Bring it to the boil and reduce the heat to low or warm. Simmer it for 15-20 minutes or until the juices run clear when the chicken is pierced with the tip of a small sharp knife. Turn the chicken once during the cooking time. Transfer it to a platter to cool. Remove the meat from the bones and cut it into 3/4 inch chunks.

Shell and devein the prawns. Poach the prawns in the chicken broth until the meat is a glossy opaque white and prawns are pink and curled (about 3-5 minutes depending on size). Remove to a side dish and cool.

Heat the butter and or oil in a 5 quart saute pan. Add the onions, celery and green pepper and saute until barely tender. Add the garlic and ham. Saute briefly. Add the rice and saute tossing until the grains are well coated with the fat and someof the grains turn opaque white.

Add the tomatoes, herbs, salt and pepper. Combine the chicken broth and reserved tomato liquid to make 2-1/2 cups. Add this to the rice mixture. Bring it to a boil, stir and cover. Place it in a preheated 350 degree oven and bake 25-30 minutes or until the liquid is evaporated. Or reduce the heat and simmer the Jambalaya on top of the stove for about 20-25 minutes. Add the chicken and prawns to the Jambalaya about 10 minutes before it is done. Do not stir.

The Jambalaya is considered done when the rice is tender but still moist and the liquid is evaporated. Remove the bay leaf, stir, garnish and serve.

Johnny's Beer Batter Fish

From: Denny Hollyhand

• 1 pound or so of halibut, prawns, etc
• 1 cup unsifted flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 cup beer
• 1 lemon
• 1 bottle of tartar sauce
• 1 bottle of cocktail sauce

Wash fish. Cut into serving pieces. Mix flour, baking powder, salt, and beer until smooth. Dip seafood of choice into batter and deep-fry. Serve with lemon, tartar sauce, cocktail sauce, and beer.

Korean Beef Patties

From: magazine

• 1 pound ground beef
• 4 tbsp. soy sauce
• 2 tbsp. sugar
• 1 tbsp. toasted sesame seeds, crushed
• 1 tbsp. toasted sesame oil
• 2-1/2 tbsp. chopped green onion
• 1 tbsp. garlic, minced
• 1 dash black pepper, or to taste
• 4 rolls or buns

Combine all ingredients (except for rolls). Form into four balls and flatten into patties. Broil, grill or pan-fry till done.

Lasagne Tricolore

• 2 large garlic cloves, cut in half
• 2 cups firmly packed fresh basil leaves
• 1/2 tsp. salt
• 1 grind of fresh pepper, as desired
• 1/4 cup pine nuts
• 1/3 cup grated parmesan cheese
• 1/3 cup extra virgin olive oil
• 2 medium redpeppers, roasted
• 4 sheets egg or spinach pasta
• 5 tbsp. butter
• 5 tbsp. flour
• 3 cups whole milk
• 1/2 tsp. salt
• 1 grind fresh white pepper
• 1 dash cayenne
• 1 grating of fresh nutmeg
• 1 pound whole milk ricotta
• 2 eggs
• 1/2 pound fresh mozzarella, chopped
• 1/2 cup grated parmesan

With the motor running, drop the garlic halves through the feed tube into a food processor. When they are finely minced and stick to the sides of the bowl turn off the motor. Scrape down the sides and add the basil, salt, pepper, pine nuts and parmesan cheese. Process until fine in texture, then add the oil gradually and process until well blended and pureed. Transfer the pesto to a bowl or storage container and set aside or refrigerate until needed. Roast the peppers. Peel, core, cut in half, remove the seeds, and refrigerate until needed.

Cook pasta. Make a bechamel sauce: melt the butter in a 2.5 quart saucepan. Whisk in the flour. Cook the roux for 1-2 minutes. Set aside to cool for a few minutes. In a 1.5 quart saucepan bring the milk just to the boil. Thoroughly whisk the milk into the roux. Bring the sauce to the boil. Reduce the heat to warm and simmer it while you season it with the salt, pepper, cayenne and nutmeg. Coat the surface with soft butter if it is not to be used immediately.

In a large bowl beat the ricotta and eggs with a wooden spoon until well blended. Add the mozarella, 1/2 cup parmesan, and a 1/2 cup of bechamel sauce. Season with salt and pepper. Divide the filling into halves. Mix the pesto into one portion, and the chopped red pepper into the second portion.

Preheat the oven to 350 degrees. Lightly oil a 9x13 porcelain baking dish. Lay pasta sheets or rows in the pan so that they are slightly overlapping and extend half out of the pan. Then finish the layers as follows: the pepper filling, pasta, the pesto filling, pasta, 1/2 of the bechamel sauce. Coat the surface with part of the bechamel. Now cloes the lasagne with the pasta. Coat it with the rest of the bechamel sauce and top it with 1/2 cup or so of parmesan cheese. Bake the lasagne for 40-50 minutes.

Leg of Lamb a la Francais

From: Louise Hasson, Bon Vivant School of Cooking

• 1 3-1/2 pound shank half leg of lamb
• 1 or 2 garlic cloves, thinly sliced in circles
• salt as needed
• fresh ground pepper as needed
• 1 tbsp. vermouth or white wine, Louise uses Boissiere brand dry French vermouth
• 1-1/2 tbsp. lemon juice
• 1/2 tbsp. fresh minced rosemary
• 1 tsp. fresh minced thyme
• 1 tbsp. butter
• 2 cups beef stock

Preheat the oven to 450 degrees.

Wipe the lamb with damp paper towels, if desired. Pierce the meat about 1/2 inch deep with a small sharp knife. Push a slice of garlic into the cut so that it recedes into the roast. Continue to pierce and insert garlic over the surface of the leg at about 1 inch intervals. Season the lamb with salt and pepepr.

Insert a thermometer in a wide point of the roast, perpendicular to the bone but not touching the bone. Place the leg on a rack in a roasting pan and roast it for 15 minutes at the 450 degree temperature.

Meanwhile, simmer the vermouth, lemon juice, rosemary, thyme and butter in a small saucepan. After the first 15 minutes of high roasting time remove the meat from the oven. Reduce the heat to 350 degrees. Baste the meat with the sauce and return it to the oven. Continue to baste the surface of the meat about every 15 minutes. Roast the leg of lamb for about one hour more or until the thermometer reaches 140 degrees.

Remmove the roast to a side plate and allow it to rest in the turned off oven, with the door ajar, for about 15 minutes. Pour off the fat and deglaze the roasting pan with the beef stock. Skim off any leftover fat from the au jus and strain it into a serving bowl. Transfer the lamb to a hot serving platter or carving board and serve onto hot plates.

Note: 150 degrees is for medium.

Also, you may use this same recipe for prime rib roast, except no glazing.

Lone Star Pot Roast

From: magazine

• 1 boneless beef chuck roast (3 to 3-1/2 pounds)
• 2 tbsp. cooking oil
• 1 14-1/2 oz. can tomatoes with liquid, cut up
• 1 4 oz. can chopped green chilies
• 2 tbsp. taco seasoning mix
• 2 tsp. beef bouillon granules
• 1 tsp. sugar
• 1/4 cup cold water
• 3 tbsp. flour

In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2-1/2 hours or until meat is tender. Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine the cold water and flour; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. Slice roast. Serve with gravy.

Lucy's Texas Chili

From: Lucy Stephenson

• 1 pound or so of good quality beef
• 1 garlic clove, minced
• 1 can of beef consomme or beef stock
• 1 15 ounce can tomato sauce
• 1 cup water
• 1 cube of beef bouillion
• 1 tsp. cumin
• 3 tbsp. chili powder
• 1 tbsp. onion powder
• optional:

   

• 1 can of kidney beans

Brown beef and garlic; drain off grease. Add remaining ingredients. Simmer. Adjust seasonings.

Lumpia with Spicy Peanut Sauce

• the Pastry:

   

• 1 pound filo pastry

   

• butter, melted

   

• 1 egg, beaten
• the Filling:

   

• 2 cups cooked chicken or shrimp

   

• 2 tbsp. peanut oil

   

• 4 cloves garlic, minced

   

• 1 large onion, chopped

   

• 1 6-1/2 oz. can water chestnuts, thinly sliced

   

• 1 tsp. salt

   

• 1/2 tsp. coarsely ground black pepper

   

• 2 cups fresh bean sprouts

   

• light vegetable oil, for frying
• the Sauce:

   

• 1-1/2 tbsp. peanut oil

   

• 4 cloves garlic, minced

   

• 1 onion, chopped

   

• 1 cup peanut butter

   

• 1 tbsp. brown sugar

   

• 1 to 1-1/2 cups hot water or coconut juice

   

• 3 tbsp. soy sauce

   

• 1 tbsp. freshly squeezed lemon juice

   

• 1 to 2 small dried hot chili peppers, minced

Chop the chicken or shrimp meat into small pieces and set aside. Saute the garlic and onion in peanut oil. Drain the liquid from the water chestnuts and add them to the onion and garlic along with the seasoning of salt and pepper. Cook for about 3 minutes, stirring occasionally, then add the chopped meat and cook for about 1 minute longer. Remove from the heat and add the bean sprouts, mixing well.

Follow the folding instructions for the short roll: Cut the filo lengthwise into 2 strips. Stack the strips and cover with clear plastic wrap or a slightly damp cloth. For each pastry roll, take 2 strips from the stack and lay them out one on top of the other. Brush the top strip with butter or oil. Place about 4 tbsp. of filling at the bottom of the strip. Fold the bottom edge of the filo over filling. Fold left edge of the filo strip over about 1/2 inch. Brush folded edge with a little butter or oil. Repeat the process with the right edge of the filo strip. Roll up the pastry, stopping halfway through to brush the top with a little more butter or oil. Then continue rolling pastry to the end. Place the roll seam side down on a lightly greased baking sheet. Brush the top of the pastry with butter or oil.

Because the lumpia are deep-fried, seal the edges with a little beaten egg, using your fingers. After all the lumpia have been stuffed and folded, place them in the refrigerator while you prepare the peanut sauce.

Saute the garlic and onion in the oil. Remove from the heat, then add the peanut butter and brown sugar. Slowly add the hot water or coconut juice, stirring until the sauce has a smooth consistency. Mix in the soy sauce, lemon juice, chiles and pepper. Set aside. Serve the sauce at room temperature.

Heat the vegetable oil to 375 degrees. Deep fry a few lumpia at a time, and serve with peanut sauce. A platter of crudites goes well with this.

Manicotti

From: Classical Italian Cookbook

• 12 packaged manicotti shells, or 12 prepared crepes, or 12 cooked homemade manicotti
• boiling water
• 3 cups marinara
• 3 Tbsp. grated Parmesan cheese
• Filling I:

   

• 1 lb. ricotta

   

• 1 cup grated mozzarella

   

• 1/4 cup grated Parmesan

   

• 3 tbsp. Italian parsley, finely chopped

   

• 1 egg, lightly beaten

   

• 1/2 tsp. salt

   

• 1/4 tsp. white pepper, freshly ground

   

• 1 tsp. minced garlic clove
• Filling II:

   

• add 3 Italian sweet sausage, removed from

   

• casing, cooked, and chopped to preceding

   

• ingredients minus the mozzarella
• Filling III:

   

• 2 Tbsp. olive oil

   

• 1 small onion, chopped

   

• 1/2 lb. ground beef

   

• 1/4 lb. Italian sweet sausage

   

• 1/4 cup marinara sauce

   

• 1/4 cup fresh bread crumbs

   

• 1 cup grated mozzarella cheese

   

• 2 tbsp. Italian parsley, finely chopped

   

• season to taste with salt and pepper

For Fillings I and II, simply mix all ingredients till combined. For Filling III, heat oil in skillet, and add onion, beef, and sausage. Cook over heat until meat is lightly browned. Drain well; remove from heat. Add remaining ingredients; mix well.

Heat marinara while stuffing manicotti or crepes.

Stuff each noodle or crepe with about 1/3 to 1/2 cup filling. Pour 3/4 cup of heated sauce into 13x9-inch baking pan; tilt to coat lightly. Place stuffed noodles in dish. Top with remaining sauce. If using the manicotti noodles, cover with foil; bake 45 minutes at 375 degrees. uncover; sprinkle with Parmesan. Bake 5 minutes. If using crepes or homemade noodels, bake at 350 degrees for 30 minutes, uncovered.

Serve with a salad and bread with roasted garlic.

Mediterranean Chicken Salad

From: Silver Palate Cookbook

• 1 medium-size yellow onion, peeled and quartered
• 2 carrots, peeled and chopped
• 1 leek, white part only, cleaned and sliced
• 1 tsp. dried thyme or a couple of fresh branches
• 1 bay leaf
• 6 parsley sprigs
• 12 black peppercorns
• 4 cloves
• salt, to taste
• 3 whole chicken breasts, about 3 pounds
• 1/3 cup olive oil
• 1-1/2 tsp. dried oregano, or 1 -1/2 Tbsp. fresh oregano
• juice of 1 lemon
• 3/4 cup Nicoise black olives
• 2 tbsp. capers, drained
• 8 cherry tomatoes, halved
• 1/4 lb. green beans, blanched and refreshed
• salt and freshly ground black pepper, to taste

Measure 4 quarts of water into a large kettle. Add the onion, carrots, leek, thyme, bay leaf, parsley, peppercorns, cloves and salt to taste. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.

Add the chicken breasts, return to the boil, reduce heat, and simmer partially covered until the chicken is done, about 20 minutes. Remove kettle from heat and let chicken cool in the broth.

Remove chicken (saving broth for soup), discard skin, and pull the meat from the bones. Tear meat into large pieces and combine in a bowl with the olive oil and oregano. Cover and let stand at room temperature for 1 hour.

Add remaining ingredients and toss and season to taste with salt and pepper. Correct seasoning and serve immediately.

Note: This salad will keep several days refrigerated. Just reserve the green beans and add them before serving.

Ming's Chicken Salad

From: L.A. Times

• 1 pound chicken thighs
• 2 tbsp. light soy sauce
• 1/2 tsp. freshly grated ginger
• 2 tbsp. dry sherry
• 1/4 tsp. ground white pepper
• 1 egg white, beaten
• 1/2 cup flour
• 1/2 cup cornstarch
• 1/2 cup sesame seeds
• 6 cups peanut oil, for frying
• 2 ounces cellophane noodles (sai fun)
• 3 tbsp. light soy sauce
• 1/2 tbsp. dry mustard
• 3 tbsp. sesame oil
• 1/2 lemon, juiced
• 1/4 cup rice wine vinegar
• 1/2 tsp. five-spice powder
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 tbsp. peanut oil
• 1/2 cup granulated sugar
• 12 scallions, slivered
• 1 bunch parsley or cilantro, chopped
• 1/2 cup water chestnuts, thinly sliced
• 2 quarts shredded iceberg lettuce

Prepare the marinade: mix soy sauce, ginger, sherry, and white pepper. Marinade chicken thighs for 20 minutes.

Drain the thighs and mix with the egg white. Mix the flour, cornstarch, and sesame seeds together and dredge the thighs in this coating mix.

Using a pair of kitchen shears, cut the dry noodles into 2-inch lengths. Deep-fry at 360 degrees for just a moment. Be sure to have a tray covered with paper towels ready for draining the noodles. They will cook in just a second or two and will puff up greatly. Fry them in three different batches and drain them well. Set aside.

Deep-fry the chicken thighs at 360 degrees until golden brown and crunchy, about 14 minutes.

Make the dressing: Mix the 3 tbsp. of soy sauce, dry mustard, sesame oil, lemon juice, rice wine vinegar, five-spice powder, salt, black pepper, peanut oil, and granulated sugar. Prepare the vegetables: Mix the scallions, parsley or cilantro, water chestnuts, and lettuce.

Debone the chicken thighs and julienne. Toss all the ingredients together (add noodles just before serving).

Minted Lamb Chops with Pears

From: Lisa Davison

Serve with Pear Relish and fresh mint sprigs.

• the marinade:

   

• 1/4 cup olive oil

   

• 1/4 cup Gewurztraminer wine

   

• 1 garlic clove, minced

   

• 1 tsp. minced fresh ginger

   

• 1/4 tsp. dried red pepper flakes

   

• 1 tbsp. chopped fresh mint

   

• 6 thick lamb chops

   

• 1 dash each of salt and pepper
• the Pear Relish:

   

• 2 tbsp. olive oil

   

• 1 red onion, thinly sliced

   

• 3 pears, cored and diced

   

• 1/4 cup finely diced red bell pepper

   

• 1 garlic clove, minced

   

• 1 tsp. minced fresh ginger

   

• 3 whole star anise

   

• 1/4 tsp. ground cinnamon

   

• 1 pinch of dried red pepper flakes