The Best of Byerly's Cookbook - Volume I

A RECIPE COLLECTION

It is with deep affection and sincere appreciation that I dedicate this book to.·

My mother, Margaret T. Byerly, for her continued support and enthusiasm

My father, Russell W Byerly, for his business awmen and encouragement

My wife, Marlys, for her imaginative contributions and inspired involvement and to WT. Dah4 Des Moines, Iowa, who has served as a mentor and generously shared his tdeas and philosophies on the retail grocery business.

Managing EditOr: Judy Crocker

Home EconomislS:

Gwen Bacheller

Jeanne Chiodo

Judy Crocker

Sharon johnson

Lois Kemp

Betty Pierce

Focx:i Editor: Betsy Norum

Contributing Editor: Heather Randall King

Graphic Design and Art Direction: Richard Mercure

Photogmphy, Marvy Advertising Photography

Food Stylists: jo Ann Cherry, Maria Rolandelli

Illustration: Mike Patrick

Prcxiuction and Priming: Impressions Inc. under the direction of Tom CarroU

Dear Friends,

In third grade, the teacher asked our class to write a paper on our future plans. As you would expect, the boys envisioned themselves as policemen, firemen and the like. My paper took a different direction ... I wanted to become a retail grocer.

It sounded exciting those many years ago and it has proven to be every bit as fascinating and challenging as I had hoped. There is tremendous excitement in continual people contact, in the creative pursuit of excellence and the team effort involved in every aspect of the business.

Admittedly, when the first Byerly's opened, it was a terrifYing experience for a 28 -year-old fledgling. We were experimenting with a new concept in food marketing, a concept that recognizes the creative aspect of food selection and preparation.

We wanted food shopping to be pleasant, interesting and most of all . fun! We believed that cooking the food should be pleasant, easy and also fun'

From our first day of operation, we have pledged to provide high quality consistency in products, service and convenience for our customers. And, we offer special help, such as the home economists, and skilled personnel who serve every customer courteously and effectively

We stay abreast of the latest trends and implement those we feel will enhance your shopping experience. As a director and former officer of the Food Marketing Institute, I am continually in touch with grocers across the country We share information and exchange results co-operatively for the best interests of our customers.

One of our services to you has been Byerly-tested recipes available throughout the store and in "The Byerly Bag." It is with great pleasure that we present many of these favorites in this special collection. Your expressed pleasure in using these menu helps has inspired the publication of this book

We hope it becomes a favorite of yours.

Byerly's ... from the beginning

TheTwin City supermarket scene went from adequate to superlative in 1968 when the first Byerly's opened in Golden Valley, a subu rb of Minneapolis, Minnesota.

People poured in from all over the city and far beyond to stroll softlylighted, carpeted aisles and experience a completely unique way to shop for groceries. They viewed with delight and amazement the in-store bakery, restaurant and deli, a produce department featuring exotic fruits unavailable elsewhere in the area, an eye-catching array of fresh fish and seafood, complete with live lobsters and trout staring back from special tanks, a meat market like the "old days" and many other fine features found only in specialty or gourmet shops.

To accommodate the wide acceptance of this enjoyable shopping experience, Byerly's has expanded to several additional stores in the Twin Cities. Each store is open 24 hours each day The Byerly family of employees has grown from less than 100 to over 1900 in just 18 years.

The St. Louis Park store, opened in 1980, has been a favorite subject for newspaper food editors and columnists, The Wall Street journal and other business publications. The New York Times and People Magazine followed suit. And no wonder! In addition to all the other Byerly features, this operation includes: A School of Culinary Arts, catering service, post office, pharmacy, wines and spirits shop, gift gallery, Hallmark card shop, flower shop and banking service.

Regular customers are accustomed to sharing the ultra-wide aisles with hosts of visitors from foreign business executives to local Scout troops. Most tour visitors are greeted by the on-premise home economist who answers questions before the visitors tour the store at their own pace. In a single week, visitors represented fourteen states.

In each store, color-coded shelf tags alert the shopper seeking to satisfy special dietary needs from diabetic to gluten -restricted. "Special Foods for Special People" brochures, published by Byerly's, offer additional assistance to those with dietary differences.

Byerly's has been dubbed the "designer supermarket" and referred to as the "Bloomingdale's" of US. supermarkets. In the same breath, however, it is praised for dispensing service, quality, convenience and fair pricing.

Those attributes have proven to be a unique, unbeatable combination that turns grocery shopping from a task to a treat.

Weshare a common bond -a love affair with great tasting foods which excite the senses and entice the eater. This unique recipe collection from the test kitchen at Byerly's is designed to stimulate that creative zeal for cooking, whether you are a novice in the kitchen or have years of experience behind you.

From a vast assortment of recipes we have selected our most popular, reflecting all types of foods, tastes and cooking styles. From tr.aditional favorites tO trendy newcomers, each is developed to provide optimum flavor and visual appeal.

Keeping in mind growing interest in healthful eating, we have responded, whenever possible, by developing recipes for sodium restricted, low or no sugar and fat modified diets. And, we have addressed your interest in quantity cooking ideas and special treats for holiday enjoyment. Also, you will be pleased to find some especially inviting recipes from the monthly Byerly's publication, many featuring ethnic and regional fare.

This book has become a reality, in great measure, because of you, the Byerly's customers. Your repeated requests for a quality collection of this type and your creative suggestions have been a continual inspiration to us, the Byerly's Home Economists. We appreciate this on-going dialogue and we hope the book will bring you and those seated at your table many delightful dining experiences.

Tbe H ome Economist<> at Byerly's

GUIDELINES FOR PRODUCfS USED IN TEsTING RECIPES

o Only LARGE eggs are used.

D ALL-PURPOSE, UNSIITED flour is used unless otherwise stated. Flour is stirred in the canister, measured in dry measuring cups and leveled off.

o LIQUIDS are measured in clear liquid measuring cups; DRY INGREDIENTS are measured in dry cups. lEVEL MEASUREMENTS are always used.

o When to measure is designated as to before or after chopping. (Example: 1 cup peanuts , chopped, or 1 cup chopped peanuts.)

D BROWN SUGAR is always PACKED.

o CANNED, UNDILUTED BROTH is used unless otherwise indicated.

o WHOLE MILK is used unless otherwise designated.

o UNSIITED POWDERED SUGAR is used unless otherwise stated.

o SOLID SHORTENING, BUTTER or MARGARINE is used for greasing pans.

D WINES AND SHERRYS, purchased from a liquor store, are used in our recipes.

o To avoid waste, entire packages or containers of ingredients are used whenever possible. (Example: With cream cheese, we try to incorporate the whole package of 3 or 8 ounces, rather than using only 2 or 7 ounces.)

D USING SPECIFIED PAN SIZES is extremely important to recipe success.

o Oven should be PRE-HEKfED for IO MINUTES unless otherwise indicated.

o Beef recipes are tested with prime beef. Minutes per pound on roasts may vary with other grades of beef.

o TESTING FOR DONENESS is given first before approximate cooking time because the actual testing is more important than the time. Time may vary for several reasons.

o Our recipes relate SERVlNG SIZE to NUTRITION. Adjust number of servings, if necessary, to suit family appetites and needs.

C,u

them d ' oeuvce'; call them canapes. Call them nibblers; call them nosh. They are the marvelous morsels and tantalizing tidbits most commonly known as "appetizers". With versatility that runs the gamut from a perfectly ripened round of Brie or Caviar Pie to Seafood Mousse, appetizers stimulate the appetite and excite the senses.

Whether you dunk, dip, spread , spear, fork or simply pick up with fingers, these festive foods serve as Act I of a dinner party or stand alone as the focal point of an eventcocktail buffet, open house or reception.

Appetizers for today's entertaining are both practical and imaginative. Choose an hors d 'oeuvre selection to offer a balance of flavors and a contrast of textures. Keep in mind the type of party, number of guests , time of day, season of year, your culinary skills and preferred serving styles.

Whatever your appetizer needs, this handsome array is certain to inspire and enhanc e your at -home entertaining.

Glassblower Herring page2

GLASSBLOWER HERRING

Overnight refrigeration enhances flavors of this smorgasbord standard Wonderful with rye bread rounds or crackers.

1 {22-ounce) jar pickled herring 1 red onion, sliced fillets

12 green sprigs from carrot tops or Y, cup sugar fennel

12 peppercorns

2 bay leaves

1 tablespoon dried dill weed - white wine vinegar

1 carrot, cut into 'A-inch slices - cocktail breads or crackers

Combine herring and sugar in bowl; stir until sugar is dissolved. Stir in remaining ingredients, adding extra wine vinegar, if necessary to cover. Refrigerate several hours or overnight.

To serve: Arrange in glass bowl or brandy snifter. Provide fondue fork to skewer pieces of herring and vegetables. Serve with cocktail bread.

6 to 8 servings.

CHICKEN LIVER PATE

Brandy makes this elegant appetizer spread extraordinary Top with sieved hard-cooked egg yolk or minced green onion for a dash of colo"

'A cup butter or margarine

Y, pound chicken livers

1 cup diced onion

2 hard-cooked eggs, chopped

3 tablespoons brandy

Ill teaspoon salt

'A teaspoon pepper

1A teaspoon dried thyme, crumbled - snipped parsley

- chopped pimiento

- thinly sliced dark bread or crackers

Melt butter in skillet; brown liver.s and onion 5 to 6 minutes. Spoon into blender; add eggs, brandy, salt, pepper and thyme; buzz until well blended. Refrigerate.

To serve: Spoon into small serving dish; garnish with parsley and pimiento. Place dish in center of serving platter; surround with bread slices.

Amount: 2 cups.

MELON AND PEARS Willi PROSCIUTTO

A five-star starter served in the finest restaurants. Prosciutto, a delicately flavored Italian ham, contrasts deliciously with fresh fruit.

1 small ripe cantaloupe or honeydew

2 large ripe pears - lemon juice

20 paper-thin slices prosciutto - leafy greens - freshly ground pepper (optional)

Cut melon in half; remove seeds. Cut each half into twelve slices. Remove rind. Cut pears into eighths, removing core; rub with lemon juice. Cut slices of prosciutto in half lengthwise. Wrap one prosciutto piece around each slice of melon and pear. Refrigerate, covered.

To serve: line ttay with greens; artistically arrange melon wedges and pear slices. Sprinkle lightly with freshly gtound pepper.

40 appetizers.

Tip: Wedges of kiwi fruit, papaya or figs can also be used.

SPINACH DIP

Hollowed out round bread loaves make unique containers for tbis savory vegetable dip. Even non-spinach lovers will find it irresistible.

2 (10-ounce) packages frozen chopped spinach, thawed and well drained

1 (16-ounce) carton dairy sour cream

2 cups mayonnaise

2 (8-ounce) cans water chestnuts, drained and chopped

2 ( 1.2 to 1.8-ounce) packages dry vegetable soup mix

'A to 1 cup sliced green onions

2 round loaves sourdough bread, unsliced

Combine spinach, sour cream, mayonnaise, water chestnuts, soup mix and onions. Refrigerate several hours or overnight. Slice off top third of one bread loaf; hollow out inside. Cut removed bread and second loaf into 1V2-inch cubes.

To serve: Fill hollowed loaf with spinach mixture. Place cubed bread around loaf for dipping or serve with Vegetable Crudities (page 209).

Amount: 6 cups.

Variation: Substitute 2 (10-ounce) packages frozen chopped broccoli, thawed and well drained, for spinach.

CRAB 'N YOGURT DIP

The calorie counters at your parties will appreciate use of Neufchate/ cheese - it's a low calorie alternative with a wonderfully rich flavor and creamy texture.

1 (8-ounce) package Neufchatel \4 teaspoon salt cheese, softened

1 (6-ounce) package frozen

2 to 4 tablespoons plain yogurt crabmeat, thawed and drained

1 tablespoon lemon juice - crisp raw vegetables

2 tablespoons minced onion

Blend cheese, yogurt, lemon juice, onion and salt thoroughly; fold in crabmeat. Refrigerate several hours.

To serve: Spoon into small bowl; accompany with raw vegetables.

Amount: 2 cups.

STUFFED GOUDA SPREAD

One of our prettiest, most popular appetizers. Bring to room temperature before serving to accent wonderful flavors and facilitate spreading.

1 (7-ounce) Gouda cheese round 1 tablespoon pickle relish

\2 cup dairy sour cream 1 tablespoon minced green bell

\2 teaspoon Dijon mustard pepper

\4 teaspoon Worcestershire sauce

- dash garlic powder

1 tablespoon minced pimiento

1 (2.5-ounce) package smoked sliced

- dash Tabasco sauce beef, chopped

1 tablespoon minced green onion - assorted crackers

Cut thin slice from top of Gouda shell. Carefully scoop out cheese, leaving shell intact. Bring cheese to room temperature. Cut cheese into 112-inch cubes. Combine cheese, sour cream, mustard, Worcestershire sauce, garlic powder and Tabasco sauce. Stir in green onion, pickle relish, green pepper, pimiento and beef. Spoon into reserved shell, mouuding top. Refrigerate, covered, several hours.

To serve: Bring to room temperature; surround with crackers.

Amount: 10 cups.

SEAFooD MoussE

Gelatin must be thoroughly dissolved for creamy consistency and proper molding Surround with cucumber and/or bard-cooked egg slices or lemon wedges or slices.

2 envelopes unflavored gelatin

1 (8-{)unce) package frozen cooked

1 cup cold water shrimp, thawed, drained and 1 (16-ounce) carton dairy sour cut up cream

1 (6-ounce) package frozen

1 tablespoon lemon juice

1 teaspoon garlic salt crabmeat, thawed, drained and 1 teaspoon seafood seasoning flaked - crackers

Sprinkle gelatin over water in saucepan to soften. Stir constantly over low heat, until gelatin is dissolved. Stir in sour cream until blended. Remove from heat ; stir in seafood and seasonings. Pour into oiled 1-quart mold. Refrigerate several hours or overnight.

To serve: Unmold onto platter and surround with crackers.

Amount: 1 quart.

SEASIDE SHRIMP SPREAD

No need to fish for compliments. This make-ahead spread reaps rave reviews every time.

2 (8-{)unce) packages cream cheese, - dash cayenne pepper softened

1 cup mayonnaise

1 large clove garlic, minced

1 pound chopped cooked shrimp

3 tablespoons chili sauce - crackle bread, water crackers or 2 tablespoons lemon juice thinly sliced French bread

,. teaspoon white pepper

Combine all ingredients except shrimp and bread in mixing bowl; beat until smooth. Fold in shrimp; refrigerate several hours. Serve with bread or crackers.

Amount: 40 cups.

SMOKED FISH SPREAD

The flavor hints of the great outdoors, yet it's elegant enough for any party

1 (8-{)unce) package cream cheese, 'h teaspoon Worcestershire sauce softened 1 (!-pound) smoked whitefiSh, 'h cup salad dressing skinned, boned and shredded 2 tablespoons sugar - crackle bread, water crackers or 'h teaspoon lemon juice thinly sliced French bread

Combine all ingredients except whitefish and bread; beat until smooth. Fold in whitefish; refrigerate several hours. Serve with bread or crackers.

Amount: 20 cups.

EGGPLANT CAVIAR

This well-seasoned combination is aromatic and moist. Serve with sturdy crackers or firm rye bread rouru:fs_

1 medium unpeeled eggplant, diced

1 cup chopped onion

I> cup chopped green bell pepper

2 cloves garlic, minced

y, cup olive or vegetable oil

1 teaspoon salt

I> teaspoon pepper

I> teaspoon dried oregano, crumbled

I> teaspoon dried basil, crumbled

1 tablespoon sugar

1 (6-ounce) can tomato paste

'A cup water

'A cup vinegar

I> cup stuffed olives, sliced

1 (4-ounce) can mushrooms, drained and chopped

'A cup capers

- sliced stuffed olives or snipped parsley

- crackers or bread rounds

Combine eggplant, onio n, green pepper, garlic and o il in large skillet; simmer, covered, 10 minutes. Add seasonings, tomato paste, water, vinegar, Y, cup olives, mushrooms and capers; simmer, covered, until eggplant is cooked but not mushy, about 25 minutes

Refrigerate.

To serve: Spoon into serving dish. Garnish with sliced olives. Place dish in center of serving platter; surro und with crackers

Amount: 4 cups.

CAVIAR PIE

Rinsin g the cav iar k eeps it from discoloring other ing redients A spectac ular special occasion spread

1 (8-ounce) carton whipped cream cheese

3 tablespoons dairy sour cream

2 hard-cooked eggs

1 ounce fresh black caviar or I> (2-ounce) jar black caviar

Y, teaspoon lemon juice

1 (2-ounce) jar red caviar

1 teaspoon lemon juice

'A cup rmely snipped parsley

- cocktail pumpernickel bread

Combine cream cheese and sour cream ; spread evenl y in 10-inch glass pie plate o r quiche dish. Separate egg yolks and whites; chop each fin e ly. Set aside. Rinse blac k caviar with cold water; drain. Sprinkle with 'h teaspoon lemo n juice; drain Ri nse red caviar with cold water; drain. Sprinkle with I teaspoon le mon juice; drain Sprinkle parsley in circle around rim of plate. Sprinkle egg white in circle next to parsley, then red caviar, then egg yolk; mo und b lack caviar in center. Cover with plastic wrap; refrigerate. Serve with pumpern ickel bread

8 servings

PARMESAN 'N ARTICHOKE HEARTS

Sensatio nal taste; simple preparatio n This piping bot co cktail spread w ill have the m requesting the rectpe after o n e bite.

1 cup mayonnaise

1 cup freshly grated Parmesan che ese

I> cup f"mely chopped green onions

1 (1 4-ounce) can artichoke hearts, drained and diced

- dash garlic powde r

- dash Beau Monde seasoning

- crackers or bread rounds

Preheat oven to 350 • Combine all ingredients except crackers; spoon into ! -quart casserole. Bake until bubbly, about 20 mi nutes. Serve with crackers.

Amount: 2'12 cups

SoUTH OF THE BoRDER SPREAD

Layered and luscious, this colorful Tex-Mex appetizer pie goes together in minutes.

1 (16-ounce) can refried beans 1 (4-ounce) package shredded sharp

'A to 1 cup salsa (picante, taco or Cheddar cheese (1 cup) chili sauce) 2 tablespoons chopped green onion

2 ripe avocados, peeled, pitted and tops or chives mashed - tortilla chips

1 (8-ounce) carton dairy sour cream

Preheat oven to 350'. In deep 9 or 10-inch glass pie plate, spread beans, salsa, avocados and sour cream in order given. Sprinkle with Cheddar cheese. Cover with foil. Bake until heated through, 15 to 20 minutes. Sprinkle with onion tops. Place pie plate on serving platter; surround with tortilla chips for dipping.

8 to 10 servings.

Cmu CoN QuEso

A fiesta touch for any party Gently does it when cooking cheese to a smooth consistency Results are colorfu4 piquant and hearty

1 (1-pound) package process cheese 1 (4-ounce) can diced green chilies, spread drained

1 (16-ounce) can tomatoes, drained 1 tablespoon instant minced onion and chopped - tortilla or corn chips

Break cheese into chunks; combine with remaining ingredients in top of double boiler or heavy saucepan. Cook over steaming water or low heat, stirring often, until cheese melts and mixture is heated through.

To serve: Keep hot in chafing dish or fondue pot. Accompany with tortilla chips for dipping.

Amount: 4 cups.

APPETIZER CHEESE PIE

Prepare the night before or several hours ahead A unique recipe which combines a cracker crumb base with a sa vo ry topping.

'A cup butter or margarine, melted

1 tablespoon cold water

1 cup finely crushed cheeseflavored crackers

2 ( 4Yz-ounce) cans deviled ham

Yz cup minced celery

1 (8-ounce) package cream cheese, softened

1 tablespoon instant minced onion

1 tablespoon Worcestershire sauce

3 tablespoons pickle relish

1 to 2 teaspoons prepared horseradish

- whole canned pimiento

1A cup chopped parsley or celery leaves

Preheat oven to 350'. Combine butter, water and cracker crumbs; press firmly in bottom of greased 9-inch springform pan. Bake 10 minutes; cool. Combine ham, celery, cream cheese, onion, Worcestershire sauce, pickle relish and horseradish; spread over crumb crust. Cut pimiento into shapes suitable to event (poinsettia, heart, pumpkin); arrange in center of pie. Garnish o uter edge of pie with parsley Refrigerate, covered, several hours or overnight.

To serve: Remove outer ring from pan; place pie on serving tray Cut circle about 2 inches from outer edge of pie. Cut entire pie into 16 wedge-shaped pieces; then cut outer circle wedges in half.

48 appetizers.

GREEK APPETIZER TARTS

These three -cornered treats are delicious with a variety of fillings. Dough is less apt to tear if allowed to thoroughly thaw.

2 cups crumbled feta cheese

V.. (1-pound) package frozen phyllo

2 eggs, beaten leaves, thawed

1 tablespoon cornstarch

V.. cup butter or margarine, melted

Combine feta cheese, eggs and cornstarch; set aside. Straighten phyllo; with sharp knife cut a strip 2 inches wide across the width of the phyllo. (Cover remaining phyllo with a damp towel to keep it from drying out.) Separate the strip of phyllo one thin layer at a time, keeping remainder of strips covered with damp toweL (If difficult to separate, use 2 or 3 strips together. If phyllo tears, lay it over another strip.) Place a teaspoon of feta cheese mixture on one end of strip. Fold filled end of strip to opposite side, forming a triangle. Continue folding, keeping triangle shape, to end of strip. Place tarts on cookie sheet; brush with melted butter. Repeat with remaining ingredients. Bake in a preheated 350' oven until golden brown, 20 to 25 minutes.

Amount: about 4 dozen.

Variations: Substitute one of the following fillings for cheese filling:

Spinach Tarts: Combine 1 (10-ounce) package frozen chopped spinach, thawed and drained, 1 cup crumbled feta cheese and 2 beaten eggs.

Seafood Tarts: Combine 2 cups chopped, cooked shrimp, lobster, crab, clams or scallops with 1 beaten egg, 4 chopped green onions and 1 tablespoon cornstarch.

Meat Tarts: Combine 2 cups chopped, cooked meat, 1 beaten egg, 4 chopped green onions, salt and pepper to taste.

CHICKEN WINGS

Marinate overmght in a sensational sweet-sour sauce sparked with garlic and ginger

3 pounds chicken wings (15 to 16) 'A cup vegetable oil

1 cup water

1 cup soy sauce

1 tablespoon minced garlic

2 tablespoons minced fresh ginger

1 cup sugar root

1,4 cup pineapple juice

Cut wings at joints into 3 pieces. (Reserve tips for another use.) Rinse wing pieces and pat dry with paper towels. Combine remaining ingredients in 9x13-inch glass baking dish. Arrange single layer of wings in marinade. Refrigerate, covered, several hours or overnight. Place cooling rack in 10x15-inch jelly roll pan lined with foiL Arrange wings on rack. Bake, uncovered, in a 350' oven until browned, about 50 minutes, basting twice with marinade.

To serve: In small saucepan, bring 1 to 111.! cups marinade to boiling. Pour into chafing dish; add hot wings.

30 to 32 appetizers.

CHEDDAR CHEESE BALL

This is a great traveler when you are asked to bring something Remove from refrigerator a little before serving for easy spreading.

4 cups shredded sharp Cheddar cheese ( 1 pound)

2 (3-ounce) packages cream cheese, softened

y, cup mayonnaise

1 teaspoon Worcestershire sauce

'A teaspoon celery salt

'A teaspoon onion powder

y, cup chopped dried beef

y, cup minced parsley - crackers or thinly sliced breads

Combine cheeses, mayonnaise, Worcestershire sauce, celery salt and onion powder. Shape into 2 balls; roll in dried beef and then in parsley Refrigerate. Serve with crackers.

Amount: 3 cups.

BAKED pAR1Y BRIE

An excellent cool weather choice when winter pears and crisp apples are in their prime. A warming tray keeps cheese at perfect "scooping" consistency

1 (8-ounce) Brie cheese round 'A cup pecan halves

2 teaspoons butter or margarine, - apple and pear wedges melted

Preheat oven to 350". Place whole Brie in 6-inch round oven-proof serving dish. Brush with melted butter; arrange pecan halves decoratively on top. Bake until cheese just begins to melt, 12 to 18 minutes.

To serve: Surround with apple or pear wedges for scooping up cheese.

6 to 8 servings.

Variation: Omit butter and pecan halves. Heat Brie as above. Remove from oven and sprinkle with 1/; cup seedless golden or dark raisins and 2 tablesp09ns chopped walnuts. Serve with crisp crackers and cocktail breads.

BRIE WRAPPED IN PHYLLO

Follow phyllo handling instructions carefully and be sure to allow standing time after baking. A wonderful crowd-sized appetizer

1 (2-pound) Brie cheese round

2 tablespoons cognac

1 cup butter or margarine, melted

1 ( 1-pound) package frozen phyllo leaves, thawed - bread rounds or apple slices

Remove outer wrap from Brie; place Brie on wire rack. Using a small sharp skewer, pierce top of cheese all over. Drizzle cognac over top; let drain. Unfold phyllo. With sharp knife, cut through all layers, trimming phyllo to measure 14xl4 inches. (Wrap excess phyllo in plastic wrap; refrigerate for another use.) layer 10 phyllo leaves on buttered !Oxl5-inch baking sheet, brushing each leaf with melted butter. (Cover remaining phyllo with damp towel to keep it from drying out.) Place Brie in center of phyllo; fold edges of phyllo up around Brie. Cover top of Brie with remaining phyllo leaves, layering and brushing each with melted butter. Tuck ends of phyllo under Brie. Brush top and sides with butter. Bake in a preheated 350" oven until golden brown, 20 to 30 minutes. Let stand 30 minutes before serving. Provide a knife for cutting Brie into wedges. Serve with bread rounds or apple slices.

15 to 20 servings.

CHEESE 'N HERB STUFFED MusHROOMs

Wash mushrooms carefully and quickly to preserve firm but delicate consistency Only a few ingredients make this versatile treat, which can be served hot or cold.

24 fresh medium mushrooms 1 ( 4 to 5-ounce) package garlic and (about 2 inches in diameter) herb-spiced semi-soft cheese

1 to 2 tablespoons vegetable oil - snipped parsley, fresh feather dill or paprika

Rinse and pat mushrooms dry Twist off stems; reserve for another use. lightly rub oil on outside of caps to prevent drying. Fill each cavity with cheese, pressing firmly and mounding slightly. Cover loosely with damp paper towel; refrigerate.

To serve at room temperature: Remove mushrooms from refrigerator I hour before serving. Arrange on serving platter; garnish with parsley or dill. To serve hot: Arrange mushrooms close together in baking pan; sprinkle with paprika. Broil 4 inches from heat until cheese bubbles, 2 to 3 minutes. Arrange on serving platter; serve immediately.

24 appetizers.

ITALIAN STUFFED MUSHROOMS

Select mushrooms that are firm, unblemished and light colored These lively flavors are best served piping hot.

16 fresh medium mushrooms '4 teaspoon dried oregano, (about 2 inches in diameter) crumbled

\12 pound sweet Italian sausage

\12 cup sliced green onions

'A cup chopped green bell pepper

'4 teaspoon dried thyme, crumbled

1 teaspoon Worcestershire sauce

\12 cup shredded Monterey Jack

\12 teaspoon minced garlic cheese (2 ounces)

'4 teaspoon dried basil, crumbled 2 to 3 tablespoons vegetable oil

14 teaspoon dried rosemary,

3 tablespoons freshly grated crumbled Parmesan cheese

Rinse and pat mushrooms dry. Twist off stems; set caps aside. Finely chop stems; set aside. Fry sausage in large skillet, stirring to crumble. Drain off excess fat. Add chopped mushroom stems, onions, green pepper, garlic , herbs and Worcestershire sauce. Cook until • liquid evaporates. Remove sausage mixture from heat; stir in Monterey Jack cheese. Generously brush mushroom caps with oil. Spoon filling into each cap, packing slightly Sprinkle with Parmesan cheese. Arrange caps, filled side up, on ungreased 10x15-inch jelly roll pan. Bake in a preheated 400' oven until heated through, about 10 minutes. Serve immediately

16 appetizers.

Tip: Filled mushroom caps can be refrigerated, covered, and baked 15 minutes just before serving.

ESCARGOT-STUFFED MUSHROOMS

Ooh Ia Ia! These gourmet morsels, easily prepared, signal an elegant menu for a special occasion. Very rich, so keep portions small.

18 fresh medium mushrooms (about 2 inches in diameter)

1 ( 4\12-ounce) can snails

1 cup chicken broth

\12 cup butter or margarine, softened 1 teaspoon minced green onion 1 large clove garlic, minced 1 teaspoon snipped parsley

Rinse and pat mushrooms dry. Twist off stems; reserve for another use. Rinse and drain snails. Bring chicken broth to boiling. Reduce heat to medium. Add snails and cook 1 minute; drain. Cream butter, onion, garlic and parsley Place about '14 teaspoon butter in each mushroom cap; add snail. Cover with remaining butter. Arrange on baking sheet. Bake in a preheated 375' oven until hot, 5 to 7 minutes.

18 appetizers.

CRABMEAT-STUFFED MusHROOMS

Filled with crabmeat, these mushrooms are a perfect finger food

18 fresh medium mushrooms 1 tablespoon coarsely chopped (about 2 inches in diameter) walnuts

1 tablespoon butter or margarine

6 ounces shredded crabmeat or 1 tablespoon chopped green onion imitation crabmeat \12 cup soft bread crumbs

Rinse mushrooms and pat dry Twist off stems; set caps aside. Chop stems. Melt butter in skillet; lightly saute 1 cup stems and green onion. Stir in walnuts, crabmeat and bread crumbs. Fill caps with mixture; arrange on baking sheet. Bake in a preheated 425 ' oven until heated through, 6 to 8 minutes.

18 appetizers.

POTATO SKINS

Skins crisp in the oven for a lower-calorie alternative to frying Use leftover potato filling for casserole, soups or potato cakes.

6 russet potatoes, baked

3 tablespoons butter or margarine

1 teaspoon garlic powder

1 cup shredded Cheddar cheese (4 ounces)

Yz cup crumbled fried bacon ( 6 to 8 slices) - dairy sour cream - snipped chives

Cool baked potatoes 5 to 10 minutes; cut in half lengthwise. Carefully scoop out pulp, leaving 'A-inch potato and skin. (Save pulp for another use.) Melt butter with garlic powder. Brush potato skins with garlic butter. Sprinkle cheese over skins; top with crumbled bacon. Arrange skins on baking sheet. Bake in a preheated 425 o oven until skins are crisp, about 15 minutes. Cut skins in half lengthwise. Serve immediately with sour cream and chives. 24 appetizers.

SAIMON COCKTAIL BALLS

Thoroughly chill mixture for easier shaping. For variel)! substitute well-drained crab or tuna for salmon.

1 ( 8-ounce) package cream cheese, softened

1 (151'2-ounce) can salmon, drained and flaked

'A cup snipped parsley

1 tablespoon lemon juice

'A teaspoon salt

2 tablespoons Dijon mustard

Y, cup freshly grated Parmesan cheese

\4 teaspoon pepper

2 cups chopped parsley

In medium bowl, beat cream cheese until fluffy. Stir in salmon, 1A cup parsley, lemon juice, salt, mustard, Parmesan cheese and pepper. Refrigerate, covered, at least 2 hours. Shape mixture into balls, using 2 level teaspoons for each. Dip bottom half of ball into parsley. Arrange parsley side down on serving platter. Refrigerate, covered. Serve with cocktail picks.

Amount: about 5 dozen.

Variation: Substitute 3 (6-ounce) packages frozen crabmeat, thawed, well drained and flaked, or 3 (6 l'z-ounce) cans tuna, drained and flaked, for salmon.

CocKTAIL HAM BALLS

Make these look as good as they taste by shaping mixture into firm balls of uniform size. Be sure to use lean meat.

1 pound lean ground pork

1 pound ground ham

2 eggs, slightly beaten

\lz cup milk

\lz cup soft bread crumbs

1A teaspoon salt

Iii teaspoon pepper

1 cup packed brown sugar

\lz cup vinegar

\4 cup pineapple juice

Yz teaspoon dry mustard

Combine pork, ham, eggs, milk, bread crumbs, salt and pepper. Shape into l -inch balls; arrange on 10x15-inch jelly roll pan. Combine brown sugar, vinegar, pineapple juice and mustard; pour over ham balls. Bake in a 325 ° oven 60 to 70 minutes.

To serve: Keep meatballs and sauce warm in chafing dish or fondue pot. Serve with cocktail picks.

Amount: about 5 dozen.

ORIENTAL MEATBALLS

A snappy change from the usual meatball recipes. Water chestnuts provide the inviting texture and the sauce is the perfect consistency for stand-up nibbling.

1 pound lean ground beef

1 tablespoon soy sauce

1 (8-ounce) can water chestnuts, 'h teaspoon garlic salt drained and chopped

'h cup dry bread crumbs

y, cup milk

1 egg

'h teaspoon onion powder

IA teaspoon pepper

'A teaspoon ginger

- Sweet-Sour Sauce (below)

Combine ground beef, water chestnuts, bread crumbs, milk, egg, soy sauce , garlic salt, onion powder, pepper and ginger. Shape into balls, using about 2 teaspoons mixture for each; arrange in 10x15-inch jelly roll pan. Bake in a preheated 375 • oven 10 minutes. Prepare Sweet-Sour Sauce; pour over meat balls. Bake until sauce is bubbly hot, 10 to 15 minutes longer.

To serve: Keep meatballs and sauce warm in chafing dish or fondue pot. Serve with cocktail picks.

Amount: about 5 dozen.

Sweet-Sour Sauce: Combine 1h cup vinegar, 1 cup pineapple juice, 1 cup packed brown sugar and 'h teaspoon salt in small saucepan. Dissolve 2 tablespoons cornstarch in 2 tablespoons water; stir into pineapple mixture. Cook over medium heat, stirring constantly, until thickened and transparent. Amount: 2 cups

ISLAND APPETIZER RIBS

Ask the meatcutter to cut ribs horizontally for added convenience. Hoisin sauce is found in the Oriental food section.

'A cup sugar

'h teaspoon salt

3 to 4 pounds horizontally cut pork spareribs

1 cup catsup

2 tablespoons Hoisin sauce

1 tablespoon soy sauce

'h cup packed brown sugar

'h teaspoon minced garlic (3 small cloves)

1 teaspoon minced fresh ginger root

1 teaspoon Oriental five spice powder

Combine sugar and salt; rub into ribs. Refrigerate 1 hour. Combine remaining ingredients; set aside.

To bake: Arrange ribs on rack in large shallow pan. Bake, uncovered, in a 350 ' oven 1 hour. Remove from oven, brush with basting sauce. Continue baking 15 minutes. Turn, brush with basting sauce; return to oven until glazed, 15 to 20 minutes longer.

To serve: Cut ribs into 1-rib sections; arrange on serving platter. 40 to 50 ribs.

FLANK STEAK SATE

Flank steak takes on sirloin tenderness after several hours of marinating The brief freezing step facilitates slicing

2 pounds flank steak

1 ( 4-inch long) hot chili pepper, seeded and chopped

1 cup minced onion

1 tablespoon minced fresh ginger root

3 tablespoons lime juice

2 teaspoons kosher salt

2 tablespoons soy sauce

2 tablespoons vegetable oil

40 (8-inch) wooden skewers

40 fresh mushroom caps

40 cherry tomatoes - vegetable oil

Trim any fat from steak. Freeze steak 15 minutes; slice across grain into long strips about 'I•-inch thick. Combine chili pepper, onion , ginger root, lime juice, salt, soy sauce and oil in glass baking dish. Marinate meat in mixture at least 2 hours, refrigerated. Remove meat; reserve marinade. Weave 1 meat strip accordian -style onto each skewer; add 1 mushroom cap and 1 cherry tomato. Brush mushroom caps with oil. Arrange skewers on broiler pan. Broil 4 inches from heat 3 minutes; turn , brush with marinade. Broil 3 minutes longer. Repeat with remaining skewers.

40 appetizers.

Tip: Guests can broil their own skewers on hibachi grills.

HURRY-UP HoRS D'0EUVRES

Looking for last-minute munchie ideas? Here are some sumptuous suggestions for speedy snacks that can be assembled in short order: Prepared foods streamline preparation time and many ingredients can be kept on hand so you're always prepared for drop- in visitors.

...Spread thin slices of smoked turkey or roast beef lightly with mayonnaise or a mustard spread. Roll tightly; slice into 1lh -inch logs. Secure with cocktail picks

Roll thin slices of rare roast beef; cut into 1lh-inch logs. Wrap with separated halves of snow pea pods (halved lengthwise). Secure with cocktail picks. Serve with a mild creamy horseradish sauce for dipping .

... Pipe a creamy cheese spread into tender Belgian endive leaves. Garnish with sprigs of watercress .

Surround a dish of your favorite flavored yogun with fruit for dipping.

Circle a dish of vegetable dip with ice cold, blanched snow pea pods for dipping

... Fill scooped out cherry tomatoes with seafood salad. (Cut a thin slice from bonom if necessary to make tomato stand upright.)

.. Arrange Camembert cheese on serving platter or in bowl. Top with chutney and chopped toasted almonds. Serve with crackers or cocktail breads

Surround herbed cream cheese with cocktaillavosh

...Thread pined ripe olives with carrot strips.

Spread apple slices with liver pate. Garnish with cornichons

Wrap half a blanched snow pea pod around a cooked shrimp; secure with a cocktail pick.

Soups make great appetizers or first courses, too- check soup chapter, page 14.

Aline from Alice in Wonderland describes it this way: "Soup of the evening, beautiful soup ... " We can't help but agree. As food goes, soup is nothing short of remarkable when it comes to variety. There are thick and robust soups to ward off the chills, festive soups, light soups, chilled soups and savory stews.

Garnish your soups imaginatively - croutons, freshly snipped herbs, a light sprinkling of spices, popcorn, almonds, sour cream, thin rounds of sausage or lemon slices. Further enhance your homemade specialties with creative containers- tureens, two-handled cups, mugs, pottery bowls, soup plates and for chilled soups, frosted glasses.

Cioppino page20

diS

LEnucE SoUP

Serve this delicate soup hot or chilled as an elegant first course.

1 head Boston lettuce, cored and y, cup chopped celery

Ul t'mely shredded 'A cup flour

1 ( 46-ounce) can chicken broth 'h cup half and half

1A cup butter or margarine - dash white pepper 'h cup chopped onion

Cook lettuce in 1 cup chicken broth 5 minutes; set aside. Melt butter in large kettle or Dutch oven; saute onion and celery until soft but not brown, 3 to 5 minutes. Blend in flour; gradually stir in remaining chicken broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Reduce heat; simmer, uncovered, 15 minutes. Stir in reserved lettuce mixture; stir in half and half and white pepper.

To serve hot: Heat to serving temperature over medium heat, 3 to 4 minutes. To serve cold: Refrigerate several hours.

Amount: 8 cups.

CucuMBER CooLER

When you sample this first-course soup, you 'II know why they stry "cool as a cucumber:"

1 (10'A-ounce) can cream of celery

1 cup milk soup 'A teaspoon salt

1 (8-ounce) carton dairy sour cream - dash Tabasco sauce

1 medium cucumber, peeled, - thin cucumber slices seeded and diced - paprika or curry powder

Combine all ingredients except cucumber slices and paprika in blender; buzz until well blended. Refrigerate, covered, several hours or overnight.

To serve: Ladle into chilled bowls or mugs; garnish with cucumber slices sprinkled with paprika.

Amount: 4 cups.

Variation: Substitute cream of chicken soup for cream of celery soup.

CHILLED MELON SoUP

Light as a summer breeze. Ladle into chilled cups or howls to keep it cold on the hottest of days.

3 cups coarsely chopped cantaloupe

3 cups coarsely chopped honeydew

2 cups orange juice

y, cup lemon juice

3 tablespoons honey

2 cups dry champagne or ginger ale - fresh mint leaves

Pour 1'12 cups cantaloupe, 1'12 cups honeydew, orange juice, lemon juice and honey into blender; buzz until pureed. Pour into large bowl. Finely chop remaining melon; add to bowl. Stir in champagne. Refrigerate, covered, up to 2 hours.

To serve: Ladle into chilled bowls; garnish with mint.

Amount: 9 cups.

BEER CHEESE SoUP

Creamy and golden, this sensational starter, luncheon or supper soup is pretty with a popcorn garnish.

cup butter or margarine

cup minced onion

%cup flour

1 teaspoon dry mustard

1 teaspoon paprika

'AI teaspoon cayenne pepper

1 teaspoon salt

1 ( 1O'A-ounce) can chicken broth

4 cups milk

1 (12-ounce) can beer

3 cups f"mely shredded sharp Cheddar cheese (12 ounces) -popcorn

Melt butter in large kettle; saute onion until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in cheese; heat and stir until smooth.

To serve: Ladle into soup cups or bowls. Garnish with popcorn.

Amount: 8 cups.

CREAM OF MusHROOM SoUP

For best flavor, choose firm, unblemished mushrooms and use soon after purchasing.

1 pound fresh mushrooms

1 cup half and half cup butter or margarine

cup chopped onion

2 tablespoons dry sherry (optional)

'A teaspoon nutmeg

'h cup plus 2 tablespoons flour 'A teaspoon pepper

4 cups chicken broth - croutons (optional)

Finely chop half of mushrooms; slice remaining mushrooms. Melt butter in large kettle or Dutch oven ; saute mushrooms and onion over low heat 15 minutes, stirring occasionally. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Reduce heat; simmer, covered, 20 minutes. Stir in half and half, dry sherry, nutmeg and pepper; heat through. Garnish with croutons.

Amount: 6 cups.

PoTATO Sour

Hearty enough for a main dish soup. Complement the creamy mildness by serving with a crisp green salad and crusty rolls with herbed butter

6 slices bacon

1 teaspoons salt

6 medium potatoes, peeled and 1 teaspoon sugar cubed (about 6 cups) 'A teaspoon pepper

2 cups chopped onions

% cup chopped celery

'A cup flour

4 cups milk

2 large carrots, chopped pint whipping cream (1 cup)

1 cup water - snipped chives

In large kettle fry bacon until crisp. Remove bacon; drain, crumble and set aside. Stir potatoes, onions, celery, carrots, water, salt, sugar and pepper into bacon drippings. Cook, covered, until vegetables are tender, 20 to 25 minutes. Combine flour with 1 cup milk until thoroughly blended Add to potato mixture along with remaining milk. Cook over medium heat, stirring occasionally, until mixture is thickened, 10 to 15 minutes. Stir in cream and crumbled bacon; heat through. Garnish with chives.

Amount: 10 cups.

SPINACH 'N SoRREL SouP

A popular addition to continental soups, sorrel offers a distinctive lemony taste. Try lemon slices or chervil for garnish.

1 pound fresh spinach

4 (1-ounce) bags fresh sorrel

4 cups chicken broth

1A cup butter or margarine

Y, cup minced green onions

'A cup flour

'A teaspoon salt

Iii teaspoon pepper

1 (B-ounce) carton dairy sour cream

1 tablespoon lemon juice

'Mlsh and stem spinach and sorrel. Bring chicken broth to boiling in large saucepan. Stir spinach and sorrel into broth; simmer until tender, about 10 minutes. Cool 10 to 15 minutes. Puree mixture in food processor or blender; set aside. Melt butter in large kettle; saute onions until soft. Blend in flour; gradually stir in pureed mixture, salt and pepper. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Reduce heat; simmer, uncovered, 15 to 20 minutes. Just before serving, stir in sour cream and lemon juice until well blended; heat through. Do not boil.

Amount: 5 to 50 cups.

TOMATO BISQUE

Bits of diced tomato add richness and texture.

Y, cup butter or margarine

1A cup minced onion

y, cup flour

1 quart milk

2'A cups tomato juice

1 (16-ounce) can diced tomatoes in puree

\-2 teaspoon salt

1 teaspoon sugar

\-2 teaspoon celery salt

Iii teaspoon white pepper

'h teaspoon Worcestershire sauce

Iii teaspoon Tabasco sauce

Melt butter in heavy 3-quart kettle or Dutch oven; saute onion until tender. Blend in flour; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Add remaining ingredients; heat to serving temperature. Do not boil.

Amount: 2 quarts.

Tip: If tomato soup boils and curdles, reverse by buzzing in blender.

HAMBURGER VEGGIE SoUP

A hearty kid pleasing meat-in -a -bowl Color, nutrition and terrific flavor in every spoonful

1 pound lean ground beef

1 (141-2-ounce) can tomato wedges,

'A teaspoon salt undrained

1 cup chopped onion

1 (10-ounce) package frozen mixed

1 Y, cups chopped celery vegetables, broken up

1 cup thinly sliced carrots

1Ateaspoon dried basil, crumbled

2 medium potatoes, peeled and 1 bay leaf cubed (about 2 cups)

1Ateaspoon pepper

4 beef bouillon cubes

4 cups hot water

Brown ground beef in large kettle or Dutch oven, sprinkling with salt while browning. Stir in remaining ingredients. Bring to boiling; reduce heat and simmer, covered, until vegetables are crisp-tender, about 30 minutes.

Amount: 110 cups.

Tip: Soup can be prepared in slow cooker; cook on Low, 8 to 10 hours.

PEsTo SoUP

Basil has an admirable affinity for dishes containing tomatoes

'A cup dried basil

3 medium potatoes, peeled and

2 large cloves garlic, minced cubed (about 3 cups)

2 tablespoons olive oil

2 quarts water

2 large tomatoes, peeled and 1 teaspoon salt coarsely chopped

1 pound green beans, halved

\11 teaspoon pepper

1 cup broken vermicelli (3-inch crosswise pieces)

'A cup shredded Swiss cheese (3 ounces)

Combine basil, garlic and olive oil until basil is coated with oil; cover. Set aside. Combine tomatoes, green beans, potatoes, water, salt and pepper in Dutch oven. Bring to boiling; reduce heat and simmer, covered, about 30 minutes. Add vermicelli; cook until a! dente, 12 to 15 minutes. Stir 1 cup soup into basil mixture; return to soup, stirring thoroughly. ladle into pre-heated bowls; sprinkle with cheese.

Amount: 9 cups.

Tip: To serve in soup tureen, pour basil mixture into pre-heated tureen; slowly stir in soup. Sprinkle with Swiss cheese.

HARVEsT VEGETABLE SouP

This Finnish favorite, loaded with freshly harvested vegetables, is pleasant with or without adding shrimp.

4 small carrots, cut into 'A-inch pieces (Ph cups)

8 small radishes, quartered

l'A cups fresh peas or 1 (10-<mnce) package frozen peas

'A pound green beans, cut into lizinch lengths (1 cup)

1 small head cauliflower, separated into small florets ( 3 cups)

3 small potatoes, peeled and cubed

5 cups water

2 teaspoons salt

1 teaspoon sugar

3 tablespoons butter or margarine

5 tablespoons flour

2 tablespoons sharp and creamy mustard

1 pint half and half ( 2 cups), room temperature

4 ounces fresh spinach leaves, chopped (about 2 cups)

1 (12-ounce) package raw shrimp, cleaned and deveined (optional) \4 cup dry sherry

- chopped fresh dill or dried dill weed

Place carrots, radishes, peas, beans, cauliflower and potatoes in large kettle with water, salt and sugar. Bring to boiling; reduce heat and simmer, covered, until vegetables are crisptender, 5 to 8 minutes. Drain over large bowl; reserve broth and vegetables separately. In same kettle, melt butter over low heat. Blend in flour and mustard. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Slowly whisk in hot vegetable broth and half and half. Bring to boiling over medium-high heat; reduce heat and simmer 5 minutes. Stir in reserved vegetables, spinach, shrimp and sherry. Cook over medium heat until spinach and shrimp are tender, about 3 minutes. ladle into warm bowls; sprinkle with dill.

Amount: 12 cups.

MusHROOM 'N BARLEY SouP

Barley and potatoes add flavor to this marvelously sophisticated mushroom soup. The dried

5 mushrooms make this special

Sl 3 tablespoons butter or margarine \11 teaspoon pepper

1 cup chopped celery

1 (!-ounce) box dried sliced

3 cups chopped onions mushrooms

5 cups chicken broth

Y, cup medium pearl barley

1 1'2 cups hot water

1 large potato, peeled and cubed

1A cup snipped parsley (about 2 cups)

1'2 teaspoon dried thyme, crumbled 1'2 pint whipping cream (1 cup)

1'2 teaspoon salt

Melt butter in large Dutch oven; saute celery and onions until soft, about 20 minutes. Gradually stir in broth and barley Cook over medium heat, stirring consrantly, until mixture comes to a boil; boil and stir 1 minute. Stir in parsley, thyme , salt and pepper. Reduce heat; simmer, covered, 1 hour, stirring occasionally. Soak mushrooms in hot water 30 minutes. Drain, squeeze dry and pat with paper towels. Stir mushrooms and potato into soup; bring to a boil. Reduce heat; simmer, covered, until potato is crisp-tender, 20 to 25 minutes. Stir in cream; heat through. Serve immediately.

Amount: 9 cups.

SEVEN BEAN SoUP

Proteinpacked and high in fiber, this soup begins with overnight soaking of dn'ed vegetables. Select meaty ham shanks or bones

y, cup dried split peas

y, cup dried black-eyed peas

y, cup dried kidney beans

y, cup pea beans

y, cup garbanzo beans

y, cup pinto beans

y, cup lentils

2 quarts water

2 smoked ham shanks or ham bone

11'2 cups chopped onions

2 cloves garlic, minced

1 cup chopped carrots

1 cup chopped celery

6 chicken bouillon cubes

2 teaspoons sugar

1 bay leaf

5 whole cloves

1 teaspoon dried savory, crumbled

1 teaspoon dried thyme, crumbled

'h teaspoon salt (optional)

'A teaspoon pepper

Son over peas, beans and lentils; combine and rinse. Soak in water overnight (or bring to boiling and cook 2 minutes; cover and let srand 1 hour); drain. Combine all ingredients and 2 quarts water in large kettle or Dutch oven. Bring to boiling; reduce heat and simmer, covered, until beans have tender skins and are mealy inside, 2 to 3 hours. Remove bay leaf, cloves, shank or bone. Cut meat from bone; return meat to soup. Heat through.

Amount: 10 cups.

Dry beans can be kept indefinitely if stored in a tightly covered container in a dry place.

SAuERKRAur KIELBASA SoUP

Serve this sturdy and succulent meat-in-a-kettle with a platter of fresh fruit, cheeses and hearty black bread.

2 slices bacon, diced

1 cup chopped onion

1 clove garlic, minced

1 (!-pound) can sauerkraut, drained

1h teaspoon paprika

6 cups hot water

6 chicken bouillon cubes

2 large potatoes, peeled and diced (about 3 cups)

1h teaspoon caraway seeds

Iii teaspoon pepper

1 pound kielbasa - snipped parsley

Fry bacon in large kettle or Dutch oven over medium heat until browned. Saute onion and garlic in same kettle 3 minutes, stirring occasionally. Stir in sauerkraut, paprika, water, bouillon cubes, potatoes, caraway seeds and pepper. Bring to boiling; reduce heat and simmer, covered, 20 minutes. Add kielbasa; simmer 15 minutes longer. Remove kielbasa; cool slightly. Remove casing (optional); cut into '12 -inch slices. Return to soup; heat through. Garnish with parsley

Amount: II cups.

CHICKEN CoRN CHOWDER

We can thank the Pennsylvania Dutch for sharing their sumptuous secret; sure to be a f amity f avon'te.

1 to 1 1A pounds bone-in chicken breast

2 cups water

1 rib celery, cut up

1 bay leaf

1h teapoon salt -milk

'A cup butter or margarine

1h cup diced onion

1 cup diced celery

2 tablespoons flour

2 medium potatoes, peeled and cubed (about 2 cups)

1 ( 17-ounce) can cream-style corn

1h teaspoon salt

Iii teaspoon pepper - snipped chives or parsley

Combine chicken , water, celery. bay leaf and salt in 3-quart saucepan. Bring to boiling; reduce heat and simmer, covered, until chicken is tender, about 25 minutes. Remove chicken from broth; cool, discard bones. Dice chicken; set aside. Strain broth; add enough milk to make 3 cups; set aside. Melt butter in 3-quart saucepan; saute onion and celery until soft but not brown. Blend in flour; gradually stir in milk mixture. Add potatoes; simmer until tender, 15 to 20 minutes. Stir in chicken, corn, salt and pepper; heat through. Garnish with chives.

Amount: 6 to 7 cups.

Chowders are thick soups that usually contain milk, fish or chicken broth as a base. Potatoes, salt pork or bacon are most always included Bisques are rich, creamy soups made with thickened cream sauces.

CIOPPINO

Direct from San Francisco's Fisherman's Wharf comes this delectable version of French bouillabaisse.

3 pounds nrm Hsh fillets

1 (12 to 16-ounce) frozen lobster

1 (28-ounce) can tomatoes, cut up

2 cups Zinfandel or dry red wine tail, thawed

1 pound jumbo shrimp

12 steamer clams or mussels

2 cups tomato juice

2 (8-ounce) bottles clam juice

1 teaspoon salt

112 cups chopped onions 1.4 teaspoon dried basil, crumbled

1 cup chopped green bell pepper 12 cup chopped parsley

'A cup olive oil - snipped parsley

3 cloves garlic, minced

Rinse and drain fish and seafood. Cut fish fillers into 2x2-inch pieces. Shell lobster; cut into l-inch pieces. Shell and devein shrimp. Scrub clams; cover with cold salted water (0 cup salt to I gallon water); let srand 5 minutes. Repeat 2 ro 3 times. Place clams in 1'2-inch boiling water; cover and steam just until open, 5 to 8 minutes. In large kettle or Dutch oven, saute onions and green pepper in olive oil until soft Add garlic, romatoes, wine, juices, salt, basil and chopped parsley; simmer 15 to 30 minutes. In large kenle or Dutch oven arrange fish, lobster pieces and shrimp; add sauce. Simmer, covered, just until fish is opaque, about 15 minutes. Add clams during last 3 minutes.

To serve: U!dle fish, lobster, shrimp, clams and broth into deep bowls; sprinkle with snipped parsley

Amount: !6 cups.

PoRK 'N CHICKEN JAMBALAYA

An adaptation of a Cajun creation, spiced to perfection.

2 tablespoons vegetable oil

4 ounces chopped smoked ham ( 3.4 cup)

1 Polish sausage, sliced into 12-inch pieces

1 pound boneless lean pork, cut into l-inch cubes

1 1'2 cups chopped onions

1 cup chopped celery

1 large green bell pepper, chopped

1 small boneless chicken breast, skinned and cut into l-inch cubes

2 cloves garlic, minced

12 teaspoon Tabasco sauce

2 bay leaves

1 12 teaspoons salt

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 teaspoon dried thyme, crumbled

1 teaspoon white pepper

12 teaspoon chili powder

12 teaspoon pepper

4 medium tomatoes, peeled and chopped

1 (8-ounce) can tomato sauce

1 (1412-ounce) can chicken broth

12 cup chopped green onions

2 cups uncooked rice

Heat oil in Dutch oven over medium heat Stir in ham, sausage and pork; saute until crisp, stirring frequently, 4 to 8 minutes. Stir in onions, celery and green pepper; saute until crisptender, about 5 minutes. Stir in chicken, garlic, Tabasco, bay leaves and seasonings. Cook over medium heat, stirring consrantly and scraping pan bottom as needed, 5 minutes. Stir in tomatoes; cook until chicken and pork are tender, 5 to 8 minutes. Stir in tomaro sauce and chicken broth; bring to boiling. Stir in green onions and rice. Bake, covered, in a preheated 350° oven until rice is tender but still a little crunchy, 20 to 25 minutes. Remove bay leaves; serve immediately

8 to 10 servings.

BAY SCALLOP CHOWDER

Small, tender bay scallops are spotlighted in this herb-seasoned soup.

1 (liz-pound) package bacon, diced

2 medium potatoes, peeled and 2 cloves garlic, minced diced (about 2 cups)

1 cup sliced onion \lz teaspoon salt

1 green bell pepper, cut into thin

1 tablespoon catsup slices (1 cup)

1 cup thinly sliced carrots

2 tablespoons snipped parsley

1 teaspoon dried thyme, crumbled

1 teaspoon dried basil, crumbled

2 (1034 -ounce) cans chicken broth

1 (28-ounce) can tomatoes, 1 pound bay scallops, rinsed and undrained, chopped drained

1 (8-ounce) bottle clam juice

In large kettle o r Dutch oven, fry bacon until crisp. Remove bacon; set aside. Discard all but 2 tablespoons drippings. Stir in garlic, onion, green pepper, carrots and parsley; cook over low heat about 10 minutes, stirring occasionally. Add remaining ingredi ents except scallops.

Bring to boiling ; reduce heat and s immer, covered, 30 minutes. Sti r in scallo ps ; cook until sca llops are opaque, 2 to 3 minutes. Serve immediately.

Amount: 12 cups.

OYSTER STEW

This delicately fla vored, cream -based supper soup is a Christmas Eve tradition in many hom es

'A cup butter or margarine

3 tablespoons flour

'18 teaspoon white pepper

2 cups milk

2 cups half and half

1 teaspoon salt

1 pint fresh oysters - oyster crackers

Melt butter in 3-quan heavy saucepan; blend in fl our and pepper until smooth Add oysters with juice; simm er until edges of oysters begin to curl , 3 to 4 min utes. Stir in milk ; bring to a boil , sti rring constantl y. Stir in half and half. Heat to serving temperature. Stir in salt.

To serve: Ladle into preheated bowls. Sprinkle with oyster crackers.

Amount: 6 cups.

RussiAN BoRscH

Th is rob ust p easant d ish is renown ed f or d eep red coloring, hearty ingredie nts a nd sour cream garnish

2 pounds boneless chuck, cubed

1 tablespoon vegetable oil

2 cups sliced carrots

1 \lz cups turnip or rutabaga strips

1 cup sliced celery

1 cup sliced onion

4 cups water

1 ( 6-ounce) can tomato paste

1 teaspoon salt

'A teaspoon pepper

1 cup water

1 tablespoon sugar

1 tablespoon vinegar

3 beets, peeled and cubed

1 small head cabbage, coarsely chopped - dairy sour cre am

Brown meat in oil in Dutch oven; drai n off fat. Sti r in vegetables, 4 cups water, to mato paste, salt and pepper. Bri ng to boiling; reduce heat and simmer, covered, 11/z to 2 ho urs. Add 1 cup water, sugar, vinegar, beets and cabbage; simmer, covered, until meat and vegetables are tender, 1 to l 'A ho urs. Serve in soup bowls with a dollop of so ur cream

Amo unt: 10 cups.

Tip: Add 1 ( 10314-ounce) can beef broth if soup becomes too th ick.

SEAFOOD GUMBO

Fili, a Creole seasoning made from sassafras leaves, must be added after gumbo is removed from the heat or it spoils the consistency For fish fillets, use cod, haddock, halibut or orange ruf!ie.

'A cup butter or margarine

2 cups chopped onions

I cup chopped green bell pepper

'h cup chopped celery

4 cloves garlic, minced

I teaspoon pepper

'A to I teaspoon cayenne pepper

I teaspoon salt

2 pounds medium shrimp, shelled

I pound thick skinless f"tsh rtllets,

'h cup vegetable oil cut into l-inch pieces

'h cup flour

I (6-ounce) package frozen

10 cups chicken broth crabmeat, thawed

2 teaspoons dried thyme

3 sprigs parsley

I tablespoon gumbo ltle

4 cups hot cooked rice

2 bay leaves - thinly sliced green onion

2 teaspoons lemon juice

- snipped parsley

Melt butter in large heavy skillet; saute onions, green pepper, celery and garlic over medium heat until tender, about 5 minutes, stirring occasionally. Set aside. Combine oil and flour in heavy Dutch oven. Cook over low heat, stirring often, until roux is mahogany color, 30 to 45 minutes. Stir in vegetables and chicken broth. Increase heat and bring to boiling, stirring constantly. Tie thyme, parsley and bay leaves in cheesecloth; add to Dutch oven with lemon juice, pepper, cayenne and salt. Simmer over medium·low heat 1 hour. Increase heat to medium; stir in shrimp, fish fillets and crabmeat. Cook until fish flakes easily, about I 5 minutes. Remove from heat; remove cheesecloth bag. Let stand 5 minutes; stir in gumbo me.

To serve: Spoon 1h cup rice in bottom of each soup bowl. ladle gumbo over rice. Garnish with green onion and parsley.

8 servings.

PoRK STEW

A jack Frost faVPrile Perfect for slow cooker preparation and a pleasant change of pace from beef-based soups and stews.

I 'h pounds boneless pork, cut into l-inch cubes

4 medium potatoes, peeled and quartered

5 medium carrots, cut into l-inch pieces

I cup coarsely chopped onion

I cup sliced celery

I small green bell pepper, thinly sliced

I (10-ounce) package frozen lima beans, thawed

I (IO'A-ounce) can tomato soup

'h cup water

2 tablespoons quick-cooking tapioca

'A teaspoon salt

I bay leaf

'h teaspoon sugar

2 teaspoons dried basil, crumbled

'h teaspoon garlic powder

'AI teaspoon cayenne pepper

Combine pork, potatoes, carrots, onion, celery, green pepper and lima beans in Dutch oven. Combine remaining ingredients; stir into pork mixture. Bake, covered, in a 325 • oven until vegetables and meat are tender, 2 to 2% hours. Remove bay leaf 6 to 8 servings.

Tip: To prepare in slow cooker, cook on Low until vegetables are tender, 7 to 9 hours.

Acook'' be" friend may wdl be the versatile, nutritional egg. Many a culinary career has commenced with a simple scrambled egg and advanced through the years to tackle more elaborate renderings of brunch, luncheon and supper dishes.

This collection of both light and hearty offerings pays tribute to the congeniality of eggs with show-off selections which combine them with vegetables, cheeses, meats, sauces and complementary seasonings. We include a trendy Italian Frittata and a zippy Mexican treat to remind us of the egg's international popularity. And we've provided a regional accent as well with New Orleans and San Francisco favorites.

Since eggs and cheese are perfect partners, you will be saying "cheese" a lot as you cook your way through our myriad of marvelous cheese recipes. It quickly becomes deliciously obvious that adventures in cheese cookery are as varied as the types available. Cheese is one of the few foods appropriate for any meal any time of day, and there are textures, flavors, sizes, colors and aromas to satisfy every palate and menu.

Open-Faced Egg Salad and Veggie Sandwich page29

CHEESY EGG BAKE

This versatile brunch or supper bake can be made heartier by adding meat, poultry or seafood to suit your taste and the occasion.

1 (10'14-ounce) can cream of chicken soup

114 cup milk

1 teaspoon instant minced onion

Yz to 1 teaspoon curry powder

1 teaspoon prepared mustard

1 cup shredded Swiss cheese (4 ounces)

6eggs -dash salt - dash pepper - snipped parsley - avocado slices

Preheat oven to 350'. Combine soup, milk, onion, curry and mustard in saucepan; bring to boiling. Remove from heat; stir in cheese until melted. Pour about two-thirds of sauce into 7x11-inch oblong pan or baking dish. Break eggs over sauce; sprinkle with salt and pepper and spoon remaining sauce around eggs. Bake until eggs are set, 20 to 25 minutes. Garnish with parsley and/or avocado slices. Let stand about 5 minutes before serving.

6 servings.

Variations: Add 1h cup diced cooked chicken, turkey, ham, crumbled bacon, tuna or salmon to soup mixture.

HAM 'N CHEESE STRATA

This souffle-/ike brunch, luncheon or supper dish can be assembled a day ahead. Colorfu4 nutritious and delicious!

12 slices bread, trimmed and cubed

1 (10-ounce) package frozen chopped broccoli, thawed and drained

2 cups diced cooked ham

2 cups shredded Cheddar cheese (8 ounces)

6 eggs, slightly beaten

3Yz cups milk

2 teaspoons instant minced onion

Yz teaspoon salt

'14 teaspoon dry mustard

Cover bottom of buttered 9x13-inch baking pan with half of bread cubes. Layer broccoli, ham and cheese over bread; top with remaining bread cubes. Combine eggs, milk, onion, salt and mustard; pour over strata. Refrigerate, covered, several hours or over night Bake, uncovered, in a 350' oven until knife insened in center comes out clean, 55 to 60 minutes. Let stand 10 to 15 minutes before serving. Cut into squares. 8 to 10 servings.

CHEESY BROCCOLI STRATA

Try this delicious make-ahead recipe as a meatless main dish. Very pretty for the buffettahle.

12 slices bread, trimmed and cubed

1 ( 10-ounce) package frozen chopped broccoli, thawed and drained

1 (8-ounce) package shredded mozzarella cheese (2 cups)

3 eggs, slightly beaten

21A cups milk

1 tablespoon Dijon mustard

1 teaspoon barbecue spice

1 teaspoon garlic salt

-paprika

2 tomatoes, cut into wedges

Layer bread, broccoli and half of cheese in buttered 8x12-inch glass baking dish. Combine eggs, milk, mustard, spice and salt; pour over strata. Refrigerate, covered, several hours or overnight. Sprinkle with paprika. Bake, uncovered, in a 350 ' oven 35 minutes. Add remaining cheese and tomato wedges; bake until knife insened in center comes out clean, 10 to 15 minutes longer. Let stand 10 to 15 minutes before serving. Cut into squares. 8 to 10 servings.

SOURDOUGH 'N CHEESE STRATA

Assemble ahead and refrigerate or freeze. Delicious with your fa vorite m orning meatsbacon, ham, sausage or breakfast steaks.

'A cup chopped onion

2 to 3 tablespoons butter or margarine

1 (16-ounce) loaf sourdough bread, sliced

2 (8-ounce) packages shredded

Monterey Jack cheese ( 4 cups)

1 cup freshly grated Parmesan cheese

6eggs

1 quart milk

'A cup snipped parsley

4 teaspoons Dijon mustard

Yz teaspoon salt

Yz teaspoon white pepper

Ill teaspoon nutmeg

Saute onion in butter until tender, 3 to 5 minutes; set aside. Cut sourdough bread slices lengthwise, into l -inch strips. Arrange one-fourth of bread strips in each of2 greased 7xllinch glass baking dishes. Sprinkle 1 package Monterey jack cheese, Yz cup Parmesan cheese and half of onion over bread in each dish. Top each dish with another one-fourth of bread strips. Combine eggs, milk, parsley, mustard, salt, pepper and nutmeg. Pour half of mixture, (about 27\ cups) over bread in each dish. Refrigerate, covered, several hours or overnight. Bake, covered, in a 325 • oven 30 minutes. Uncover, bake until knife inserted in center comes out clean, 20 to 25 minutes longer. Let stand 10 to 15 minutes before serving. Cut into squares.

12 servings (each dish serves 6).

Tip: Strata may be assembled and frozen. Bake frozen strata, covered, in a 325 • oven 75 minutes. Uncover, bake until knife inserted in center comes out clean, about 15 minutes longer.

CHEESY BRUNCH BAKE

This easy-to-d o dish req u ires f ew brunch a ccompaniments besid es fresh fruit

Yz pound bacon, diced (about 1 cup) 'AI teaspoon pepper

'A cup butter or margarine, softened 2 cups shredded Swiss cheese

2 tablespoons Dijon mustard (8 ounces)

10 slices day-old white bread

4 eggs, separated

Yz cup chopped green onions

3A cup beer

3A cup milk Ill teaspoon cream of tartar

'A teaspoon salt

Fry bacon until crisp; drain and set aside. Cream butter with mustard. Remove crusts from bread. Spread bread with butter mixture; cut into l-inch cubes. In large bowl, beat egg yolks with milk, salt and pepper. Add bread cubes, bacon, cheese and onions; mix lightly. Let stand 15 minutes. Stir in beer. Beat egg whites and cream of tartar until stiff; thoroughly blend one-fourth into bread mixture. Carefully fold in remaining whites. Pour into buttered 2-quart casserole or souffle dish. Bake, uncovered, in a 350' oven until golden and knife inserted in center comes out clean, 45 to 55 minutes. Let stand 5 minutes. Cut into squares. 6 servin gs.

EGGSSARDOU

A very elegant New Orleans brunch favorite which can be made ahead. Try ripe olive slices for a distinctive garnish.

I tablespoon white vinegar

6eggs

- Hollandaise Sauce (below)

2 (IO-ounce) packages frozen chopped spinach

2 tablespoons butter

I tablespoon flour

'A cup milk

Y, teaspoon salt

y, teaspoon Worcestershire sauce

'4 teaspoon pepper

I (I4-ounce) can artichoke bottoms, drained - sliced ripe olives

Pour water into large, lightly greased skillet to a depth of 2 inches. Add vinegar; bring to boiling. Reduce heat to keep water just simmering. Break I egg into shallow dish; gently slip egg into water. Add remaining eggs in same manner. During cooking, smooth edges of eggs with spoon and gently pull away any strings of trailing cooked egg white. Cook to desired doneness, about 3 minutes. Carefully remove with slotted spoon. Immerse eggs immediately in ice water. Refrigerate, covered, up to 24 hours. Prepare Hollandaise Sauce. Cook spinach following package directions; drain and squeeze dry Melt butter in saucepan; stir in flour Gradually add milk, stirring constantly until mixture comes to a boil; boil and stir I minute. Stir in spinach, salt, Worcestershire sauce and pepper; heat through.

To assemble: Preheat oven to 350°. Reheat eggs by transferring to a bowl of very hot tap water until eggs are hot to the touch, 5 to 10 minutes. Heat artichoke bottoms in ovenproof individual serving dishes in oven 5 minutes. Spoon spinach into artichoke bottoms. Top each with a poached egg and a generous dollop of Hollandaise sauce. Garnish with sliced ripe olives. Serve immediately.

3 to 6 servings.

Hollandaise Sauce: Melt 34 cup butter. Beat 3 egg yolks in heavy enameled or stainless steel saucepan or double boiler until thick and sticky. Add I tablespoon cold water and I tablespoon lemon juice; beat 30 seconds. Place saucepan over very low heat or barely simmering water; stir with wire whisk until egg yolks have thickened enough to see bottom of pan between strokes, 3 to 4 minutes. Immediately remove from heat; beat in I tablespoon cold butter. Beating egg mixture with wire whisk, pour in melted butter by % teaspoonfuls until sauce begins to thicken into a heavy cream. Pour butter in more rapidly, beating constantly. (Omit Milky residue in bottom of butter pan.) Stir in \i! teaspoon salt and dash white pepper. To keep Hollandaise warm, cover and set in pan of lukewarm water.

GolDEN EGGS

A rise and shin e special! Add h eartiness to this versatile make -ahead d ish by serving with breakfast m eats, if d esire d.

IS eggs 2 (4-ounce) cans mushroom stems I cup half and half and pieces, drained 3 tablespoons butter or margarine I (B-ounce) package shredded 2 (IO'A-ounce) cans cream of Cheddar cheese (2 cups) mushroom soup 5 slices bacon, diced

Beat eggs with half and half. Heat butter in heavy skillet. Pour in egg mixture; reduce heat and as mixture begins to set, lift cooked portions with spatula to allow uncooked portions to flow underneath. Cook until thickened but still moist. Spoon into buttered 2-quart shallow casserole. Combine soup, mushrooms and cheese; spoon over eggs. Fry bacon until crisp; drain. Sprinkle over soup mixture. Refrigerate, covered, several hours or overnight. Bake in a 250 o oven, uncovered, until heated through, 75 to 90 minutes. 8 to I 0 servings.

Tip: Can be held up to Vz hour in oven without becoming tough.

FRITTATA

Good for eating around the clock and table -ready in minutes.

- Bacon-Cheese or Veggie Filling (below)

6 eggs

'A cup milk

'A teaspoon salt

'AI teaspoon pepper

1 tablespoon vegetable oil

Prepare one filling. Blend eggs, milk, salt and pepper. Heat oil in an 8-inch oven-proof skillet. Pour egg mixture into skillet; cook over medium -low heat. As eggs set, run spatula around edge, lifting to allow uncooked egg to flow undernead1. Cook until almost set but surface is moist. Ughdy press one Filling into top of egg mixture. Broil 4 inches from heat until top is set, 2 to 3 minutes. Serve immediately

2 servings.

Bacon-Cheese Filling: Fry 4 slices bacon until crisp; drain and crumble. Combine with 11• cup shredded cheese , 1 cup sliced fresh mushrooms, 2 tablespoons minced green onions and 1 tablespoon snipped parsley

Veggie Filling: Seed and chop 1 medium tomato; drain on paper towels. Set aside. Saute 1 cup broccoli florets, 114 cup chopped green bell pepper and '14 cup chopped green onionsin 1 tablespoon butter or margarine until crisp -tender, 3 to 5 minutes. Arrange 1 cup sliced mushrooms over frittata; top with sauteed vegetables. Sprinkle tomato and 'h cup shredded Cheddar cheese over vegetables.

MEXICAN EGGS

Pick up on the popular Tex-Mex theme early in the day with eggs baked in tomato cups atop a spicy meat mixture.

3 tomatoes, halved

I> cup diced onion

\.> cup diced green bell pepper

\.> clove garlic, minced

3 tablespoons butter or margarine

\.> pound lean ground beef

1A pound pork sausage

1 egg

2 tablespoons flour

I> teaspoon salt

\.> teaspoon chili powder

% teaspoon cumin

- dash pepper

6 eggs

I> cup shredded Monterey Jack cheese ( 2 ounces)

Scoop out centers of tomatoes, discarding seeds and juice. Chop and reserve pulp; set aside. Saute onion, green pepper and garlic in butter until tender; stir in ground beef, sausage and tomato pulp. Cook over medium heat about 10 minutes. Drain off excess fat. Stir in 1 egg, flour, salt, chili powder, cumin and pepper; cook 1 to 2 minutes longer. Spoon mixture into Sxll-inch or 9x9-inch baking pan. Arrange tomato shells, rounded side down, on meat mixture. Break 1 egg into each tomato shell. Refrigerate, covered, several hours. Preheat oven to 350 '. Bake, covered, 20 minutes; uncover, sprinkle cheese over top of each egg. Bake until cheese melts and egg whites are set, about 20 minutes longer.

6 servings.

INDMDUAL CHEESE SOUFFLEs

Tuck a few in the freezer for busy days or unexpected guests.

'A cup butter or margarine

2 cups shredded Cheddar cheese

'A cup flour (8 ounces)

1A teaspoon salt

'A teaspoon nutmeg

1 cup milk

6 eggs, separated

'A teaspoon cream of tartar

Preheat oven to 350'. Melt butter in heavy saucepan; blend in flour, salt and nutmeg. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir I minute. Remove from heat, stir in cheese until melted. Beat egg yolks slightly; blend 114 cup cheese sauce into yolks. Return to saucepan and blend thoroughly. In large mixer bowl, beat egg whites until frothy; beat in cream of tartar and continue beating until soft peaks form. Fold cheese sauce into egg whites. Pour into 5 (10-ounce) souffle dishes, filling three-quarters full. Bake souffles until puf!Y and golden brown, 30 to 35 minutes. Serve immediately.

5 servings.

Tip: Unbaked souffles can be wrapped in freezer wrap and frozen up to I month. To bake frozen souffles, unwrap and place directly into a preheated 300' oven. Bake until puf!Y and golden brown, about 70 minutes. Serve immediately.

Herbs are exceOent flavor enhancers for cheese. Use basi4 chervi4 chives, curry diU, fenne4 garlic chives, marjoram, oregano, parsle)j sage and thyme.

ZUBRIAC

A vegetarian delight to serve anytime from late brunch through supper Complete the meal with crusty rolls and fruit salad

8 ounces lasagne noodles

3 {12-ounce) cartons cottage cheese

1 pound MontereyJack cheese, shredded

1 cup freshly grated Parmesan cheese

3 eggs

1 tablespoon snipped parsley

'A teaspoon garlic powder

white pepper

2 tablespoons butter or margarine, softened

3 {10-ounce) packages frozen chopped spinach, thawed and well-drained

'A cup freshly grated Parmesan cheese

Cook noodles following package directions; drain and pat dry. Combine cheeses, eggs, parsley, garlic powder, pepper and butter. Layer half of noodles, cheese mixture and spinach in buttered 9xl3- inch baking pan; repeat layers. Sprinkle with Parmesan cheese. Refrigerate until ready to bake. Bake, uncovered, in a 350' oven until bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting. Cut into squares. 10 to 12 servings.

STUFFED FRENCH TOAST

This unique adaptation transforms French toast into an elegant eating experience. Note make-ahead tip for entertaining

1 ( 8-ounce) package cream cheese, softened

1 teaspoon vanilla cup pecans, coarsely chopped

1 (16-ounce) loaf French bread

4 eggs whipping cream (1 cup)

teaspoon vanilla teaspoon nutmeg

1 to 2 tablespoons butter or margarine

1 (12-ounce) jar apricot preserves cup orange juice

1 tablespoon orange-flavored liqueur (optional)

Beat cream cheese and I teaspoon vanilla until fluffy. Stir in nuts. Slice bread into 18 (!'Ainch) slices. Cut a pocket into top of each slice. Fill with 1 tablespoon cream cheese mixture. Gently squeeze pocket opening together. Beat eggs, whipping cream, 112 teaspoon vanilla and nutmeg. Using tongs, quickly dip filled bread slices into egg mixture, stirring mixture to distribute nutmeg. Cook on lightly buttered griddle over medium-low heat until both sides are golden, I 'h to 2 minutes per side. Heat preserves, orange juice and liqueur; serve hot over stuffed toast.

6 to 9 servings.

Tip: Toast can be fried ahead; refrigerate, covered. Arrange on lightly buttered baking sheet. Bake, uncovered, in a preheated 350° oven until heated through, 10 to 15 minutes.

To store fresh eggs in refrigerator, store in the carton, large end up. Store up to one week for optimum qualiiJi 4 -5 weeks maximum. Do not store next to assertive foods (onions) or they well absorb odors.

OPEN-FACED EGG SALAD AND VEGGIE SANDWICH

A nutritious bonus for egg salad: a colorful vegetable topping gilded with melted Cheddar.

3 hard-cooked eggs

3 tablespoons mayonnaise

2 tablespoons vegetable oil

2 medium zucchini, thinly sliced

1 teaspoons prepared mustard 4 slices sourdough bread, lightly

\11 teaspoon salt toasted

- dash pepper

1 medium tomato, thinly sliced

cup chopped onion 'A cup shredded Cheddar cheese

1 clove garlic, minced (3 ounces)

teaspoon dried basil, crumbled

teaspoon dried oregano, crumbled

Chop eggs; stir in mayonnaise, mustard, salt and pepper. Set aside. Saute onion, garlic, basil and oregano in oil until onion is soft. Add zucchini; cook until tender, stirring occasionally. Spread egg salad on bread, arrange bread on baking sheet; top with tomato slices. Spoon zucchini mixture over tomato; sprinkle with cheese. Broil 4 inches from heat until cheese melts, I to 2 minutes.

4 sandwiches.

Refrigerate bard-cooked eggs no longer than one week.

CHEESE BLINTZES

Of Russian jewish origin, these pancakes or crepes can he topped with syrup or melted butter as weU as preserves and sour cream.

2 eggs

I cup milk

2 tablespoons butter or margarine, melted

I cup flour

\-2 teaspoon salt

2 cups farmers' cheese

1-2 cup sugar

I egg yolk

I teaspoon vanilla

I teaspoon cinnamon - dairy sour cream - strawberry jam

Combine eggs, milk, butter, flour and salt in blender or mixer; beat until smooth. Let batter stand 30 minutes. Heat 8-inch buttered skillet over medium-high heat. Pour 'A cup batter into pan, tilting to spread evenly. Cook until blintz is lightly brown, 1 to 2 minutes; turn and cook other side until lightly brown, about 1 minute. Carefully remove from skillet, stack; cover with towel. Combine farmers' cheese, sugar, egg yolk, vanilla and cinnamon. Spoon 2 tablespoons filling in center of each blintz. Roll bottom edge over filling. Fold in each side and roll up. Place, seam side down, in buttered 2-quart baking dish; refrigerate, covered, several hours or overnight. Preheat oven to 325 °. Bake blintzes, covered, 10 minutes; uncover and bake until heated through, about 15 minutes longer. Serve with sour cream and jam.

12 blintzes.

CHEESE AND FRUIT PLATE

A marvelous appetizer or wonderful alternative to the usual sweet dessert Choose fruits in season and serve with thinly sliced breads or English water crackers.

Arrange platter or cheese board with wedges, slices or cubes of cheese and fresh fruit in season, or individual dessert plates with one or more kinds of fruit and an appropriate cheese. Serve cheese at room temperature for best flavor.

Cheese and Fruit Suggestions:

Bel Paese - apricots, peaches

Brie - apples, pears

Camembert - strawberries

Cheddar - apples

Cream or Neufchatel - oranges, strawberries

Edam or Gouda - melon

Fontina - pineapple

Goat cheese (chevre)- grapes

Gourmandise - bananas, cherries

Jarlsburg (Swiss) -app les, pears

Port du Salut - plums

Roquefort - grapes

o"Byedy'' imp<=ive array of fish and seafood tells the tale of the tremendous response of home chefs to these high protein gifts from the sea. No longer does one have to live in a coastal town to benefit from the catch of the day.

eglmce

Speaking practically, fish is appealing because it is so easy and quick to prepare. In fact, overcooking can spoil flavor and texture. Many varieties are mild enough to appease the most delicate appetites and most are congenial with a host of accompaniments. Fish adapt well to all manner of preparation, allowing the cook free reign with skillet, grill, baking pan, poacher, kettle and wok.

From scampi to squid, salmon to scallops, this chapter is the epitome of variety in types of fish and seafood as well as ideas for preparation and serving. We've included regional favorites like trout and walleye along with unique recipes featuring shark, monkfish, swordfish, halibut and orange ruffie.

page34

PAN-FRIED WALLEYE FILLETS

These crumb mixtures and the cooking method are great for crappies, sunfish and bass, too. Rinse fillets; pat dry with paper towels. Sprinkle lightly with flour. Dip in beaten egg; coat with one of the following crumb mixtures:

Flour-cornmeal: \2 cup flour, 1h cup cornmeal, 1 teaspoon salt, Iii teaspoon pepper.

Cracker: 1 cup finely crushed saltines, li! teaspoon pepper.

Flour: 1 cup flour, 1 teaspoon salt, Iii teaspoon pepper.

Heat \2 cup butter and \2 cup vegetable oil in large skillet until hot. (Butter mixture should be about 114-inch deep.) Fry fish over medium heat until brown on both sides, turning once, 6 to 8 minutes total.

Tip: 1 pound fish fillets serves 3.

TROUT 'N MACADAMIAS

When your party menu calls for fresh fish, try this marvelous marinated trOut. A buttery macadamia nut topping is the crowning touch.

4 to 6 (6 to 8-ounce) whole rainbow trout, heads and tails removed; butterflied

2 tablespoons lemon juice

1 ( 8-ounce) bottle Italian dressing

114 teaspoon white pepper

114 cup butter, melted I> cup chopped unsalted macadamia nuts

Rinse trout; pat dry with paper towels. Arrange trout in shallow pan. Combine lemon juice, Italian dressing and pepper; pour over fish. Marinate, covered, in refrigerator 30 to 60 minutes. Remove fish; reserve marinade. Arrange fish, skin side down, on broiler pan. Broil 5 inches from heat until fish flakes easily with fork, 6 to 8 minutes, basting occasionally with marinade. Combine butter and macadamia nuts; serve over fish.

4 to 6 servings.

Variation:

To Grill: Arrange fish, skin side down, 4 to 6 inches above low, glowing coals. Grill, basting occasionally with reserved marinade, until fish flakes easily with fork, 6 to 8 minutes.

RAINBOW OR BROOK TROUT

These similar fish can be prepared in a number of ways to suit your preference Allow one per person.

Pan-Fried: Rinse fish; pat dry with paper towels. Beat 2 eggs with 1/• cup milk. Blend 114 cup flour, 114 cup cornmeal, 1 teaspoon salt and Iii teaspoon pepper. Heat 'A cup butter and 'A cup vegetable oil in large skillet until sizzling. Dip trout into egg mixture, then into flour mixture. Fry over medium heat until golden brown; turn carefully. Fry until golden and thickest part of fish flakes easily with fork, about 10 minutes.

Broiled or Grilled: Rinse fish; pat dry with paper towels. Brush broiler rack or grid with vegetable oil. Brush trout with oil or butter. Place trout 3 to 4 inches from source of heat; broil4 to 5 minutes. Turn carefully; brush with oil·or butter. Broil until thickest part of fish flakes easily with fork, 4 to 5 minutes.

Baked: Rinse fish; pat dry with paper towels. Place trout in well greased shallow baking dish; brush with butter or vegetable oil. Bake in a preheated 400' oven until thickest part offish flakes easily with fork, 15 to 20 minutes.

Serve trout with lemon wedges and parsley. Allow one trout per person.

Trout Amandine: Toast \2 cup sliced almonds in small skillet until golden, stirring often. Add \2 cup butter and 1 tablespoon lemon juice; heat through. Pour over trout just before serving.

SALMON STEAK SAmE

A creamy mustard sauce sparks this speedy supper dish.

4 salmon steaks, 1 inch thick 'A cup whipping cream

'A cup butter \lz teaspoon salt

1A cup salad vinegar 'A teaspoon white pepper

1A cup sharp and creamy mustard - parsley sprigs

1 teaspoon sugar

Rinse salmon steaks; pat dry with paper towels. Melt butter in large skillet; saute salmon over medium heat about 5 minutes. Turn salmon; saute until fish flakes easily with fork, about 5 minutes. Arrange on heated platter, cover. Stir vinegar into skillet; cook over high heat, scraping up all browned bits, until liquid is reduced to about 1 tablespoon. Stir in mustard until smooth, blend in sugar, whipping cream, salt and pepper; heat through. Pour over salmon steaks; garnish with parsley 4 servings.

SALMON STEAKS

Salmon adapts beautifully to several cooking methods and to serving hot or cold Parsley· buttered new potatoes and tomatoes vinaigrette complete a colorful menu.

Broiled Salmon: Rinse steaks; pat dry with paper towels. Brush steaks with vegetable oil and lemon juice; sprinkle with salt, pepper and rosemary, dill or tarragon (optional). Broil or grill steaks, about 4 inches from source of heat, for 5 minutes. Turn carefully. Brush with oil and lemon; sprinkle with salt and pepper. Broil until fish flakes easily with fork, 4 to 5 minutes.

Salmon Mayonnaise: Mix \lz cup mayonnaise, 2 tablespoons lemon juice and 1 egg yolk. Beat 1 egg white until stiff; fold in. Rinse steaks; pat dry with paper towels. Place steaks on foil or in shallow pan. Place steaks about 4 inches under broiler; broil 8 minutes. Swirl tops of broiled salmon with mayonnaise mixture; broil 2 minutes longer.

Baked Salmon: Rinse steaks; pat dry with paper towels. Place steaks in shallow buttered baking pan; brush steaks with vegetable oil and lemon juice; sprinkle with salt, pepper and dill, parsley or fennel (optional). Bake in a preheated 350• oven until fish flakes easily with fork, 25 to 35 minutes.

Poached Salmon: Rinse steaks and drain. Arrange in skillet; add boiling salted water to barely cover steaks. Simmer, covered, until fish flakes easily with fork, 5 to 8 minutes. Serve hot or cold with Bearnaise (page 51), Hollandaise (page 26), dill or tartar sauce. Garnish with watercress and lemon wedges.

BAKED STUFFED SAlMON

Magnificent for a dinner party The salmon is stuffed with a soufflllike crabmeat mixture, delicately seasoned and laced with wine.

1 (10-pound) whole salmon

25 slices bread, crusts removed

1 pint half and half (2 cups)

'A cup dry white wine

2 tablespoons butter or margarine

'tl cup minced onion

'tl cup chopped celery

'tl cup chopped almonds

1'A cups crabmeat, flaked (6 ounces)

1 teaspoon salt

'tl teaspoon dried rubbed sage, crumbled

1A teaspoon pepper

7 eggs

Rinse salmon; pat dry with paper towels. Cube bread into large bowl. Add half and half and wine; set aside. Melt butter in skillet; saute onion, celery, almonds and crabmeat until onions are tender and golden. Blend in seasonings. Mix crab mixture into bread mixture. Beat eggs until thick and lemon colored; fold into crab mixture. Place stuffing in salmon; fasten with skewers. Place on greased rack in shallow baking pan. Bake in a 325 • oven until stuffing is set and thickest part of fish flakes easily with fork, 60 to 70 minutes.

To serve: Carefully place salmon on serving platter. Using a sharp carving knife, cut salmon into steaks. To cut through back bone, hit bone hard with knife rather than using a sawing motion.

I 0 to 12 servings.

Tip: Spoon any remaining stuffing into buttered casserole. Bake, uncovered, in a preheated 325 • oven until knife insetted near center comes out clean, 45 to 60 minutes.

WHOLE CHILLED SAlMON

Called, f or g ood reason, "the king of fish," this version with a cucumber-dill sauce is extraordinary in taste and presentation

1 ( 4 to 5-pound) whole salmon, head removed

8 cups water

4 cups dry white wine

2 onions, sliced

4 celery ribs, sliced

4 carrots, sliced

1 lemon, sliced

1 tablespoon whole black peppercorns

1 tablespoon salt

- cheesecloth

- watercress

- lemon and/or lime slices

- fresh dill sprigs

- Cucumber-Dill Sauce (below)

Rinse salmon; drain. In fish poacher or broiler pan, combine water, wine, onions, celery, carrots, lemon, peppercorns and salt. Bring to boiling; reduce heat and simmer, covered, 45 minutes. Wrap salmon in cheesecloth with enough cloth at each end to use as handles for lifting salmon. Place fish in poacher or diagonally in broiler pan. Simmer, covered, until thickest part of fish flakes easily with fork, 32 to 40 minutes. Remove pan from heat; refrigerate fish in liquid several hours or overnight. Uft fish from liquid, remove cheesecloth; lay fish on foil. Remove skin; gently scrape off soft brown flesh to expose pink meat. With help of foil, turn salmon; remove skin and brown flesh from other side. Arrange salmon in center of oblong platter or fish platter. Garnish platter with watercress. Arrange overlapping lemon slices around entire fish. Tuck sprigs of clill between fish and fruit slices. Serve with Cucumber-Dill Sauce.

8 to 10 servings.

Cucumber-Dill Sauce: In small bowl combine 1\2 cups peeled, seeded, finely chopped cucumber, 1 (8-ounce) carton dairy sour cream, 2 tablespoons brown sugar, 2 tablespoons lemon juice, 1 tablespoon sharp and creamy mustard, 2 tablespoons minced green onions, 2 teaspoons snipped fresh dill and 114 teaspoon salt. Refrigerate, covered, several hours.

SHARK STEAKS

The marinade adds even more zest to the firm, dense texture of shark. You will find it almost meat·lzke and very flavorful

2 pounds shark steaks, 1 inch thick

'A cup orange juice

'A cup soy sauce

2 tablespoons chili sauce

2 tablespoons vegetable oil

2 tablespoons snipped parsley

1 tablespoon lemon juice

l'z teaspoon dried basil, crumbled

'A teaspoon pepper

1 clove garlic, minced - Lemon or Lime Crowns (page 229)

Cut shark into serving portions; rinse and pat dry with paper towels. Arrange single layer in shallow dish. Combine remaining ingredients except Lemon Crowns; pour over fish. Marinate, covered, in refrigerator 30 minutes, turning once. Remove fish; reserve marinade. Arrange fish on well greased broiler pan. Baste with marinade. Broil 4 inches from heat 4 to 5 minutes. Turn, baste; broil until fish is slightly opaque and flakes easily with fork, 4 to 5 minutes. Serve with lemon Crowns.

6 to 8 servings.

SWORDFISH STEAKS

This white-fleshed fish, known as the "steak of the sea " has a firm, dense texture It's flavor is enhanced by Italian ingredients in the marinade.

2 pounds swordf"ISh steaks, 1 inch

2 tablespoons lemon juice thick

1 cup olive oil

1 tablespoon dried oregano,

4 cloves garlic, minced

1 teaspoon celery salt

1 teaspoon coarse black pepper crumbled

l'z teaspoon salt

2 tablespoons dried basil, crumbled - snipped parsley

Cut fish into serving portions; rinse and pat dry with paper towels. Arrange single layer in shallow dish. Combine olive oil with remaining ingredients except parsley; pour over fish. Marinate, covered, in refrigerator 30 to 60 minutes, turning once. Remove fish; reserve marinade. Broil in well greased shallow pan 4 inches from source of heat or grill on well greased grill4 to 6 inches from medium·hot coals. Cook, basting often with marinade, 6 to 7 minutes. Turn carefully; baste often. Cook until fish is slightly opaque and flakes easily with fork, 4 to 5 minutes. Arrange steaks on heated platter; garnish with parsley.

6 servings.

SINGLE SERVING SAlMON

A treat for just one. Broccoli and salmon are spotlighted in a sherry/aced sauce.

l'z pound broccoli, cut into 2 to 3inch spears

1 (3'A-ounce) can salmon

1 tablespoon butter or margarine

1 tablespoon flour

l'z teaspoon instant chicken bouillon

l'z cup milk

Iii teaspoon salt

- dash pepper

1 tablespoon freshly grated Parmesan cheese

1 tablespoon dry sherry

Steam broccoli spears 4 minutes; drain on paper towels, set aside. Drain salmon, reserving I tablespoon liquid; cut salmon into chunks. Melt butte r; blend in flour and chicken bouillon. Gradually stir in salmon liquid, milk, salt and pepper. Cook ove r medium heat, stirring constantly, until mixture comes to a boil; boil and stir I minute. Blend in Parmesan cheese and sherry. Arrange broccoli in individual au gratin dish; top with salmon and cream sauce. Bake, uncovered, in a preheated 350 ' oven until hot and bubbly, about 15 minutes. I serving.

SOLE FILLETS IN CREAMY SAUCE

Firm, white flesh makes this delicate fish a popular choice of cooks around the world The mild sauce enhances its flavoT:

6 ( 6-ounce) sole f"tllets

3 tablespoons butter

2 shallots, minced

pound fresh mushrooms, sliced (3 cups)

1 tablespoon flour

1 cup half and half

1A teaspoon salt

- dash white pepper

2 tablespoons butter

2 tablespoons lemon juice

'h teaspoon salt

cup dry white wine

pound small cooked shrimp

- watercress sprigs

Rinse fillets; pat dry with paper towels. Melt 3 tablespoons butter in 2-quatt saucepan. Saute shallots and mushrooms until limp, 4 to 5 minutes; blend in flour. Gradually stir in half and half. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in '14 teaspoon salt and white pepper. Simmer 10 minutes to blend flavors; set aside. Melt 2 tablespoons butter in large skillet; pour in lemon juice. Sprinkle teaspoon salt evenly on fish fillets, fold each fillet in half; arrange in single layer in skillet. Add wine; cover and simmer until fish flakes easily with fork, about 8 minutes. Carefully lift fish from broth to hot platter. Cover platter; keep warm. Boil broth rapidly, uncovered, until reduced to 2 to 3 tablespoons. Stir reduced broth and shrimp into mushroom sauce. Heat through; pour over fish. Garnish with watercress.

6 servings.

FisH 'N AsPARAGus Rous

A one-dish meal with festive overtones.

1 pounds fresh asparagus

1 (6-ounce) package white and wild rice mix

3 tablespoons butter or margarine

1 cup fmely chopped celery

3 tablespoons flour

1 cup milk

1A teaspoon salt

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice

1 (8-ounce) carton dairy sour cream

6 thin f"tsh fillets teaspoon salt

1A teaspoon pepper

2 tablespoons freshly grated Parmesan cheese

2 tablespoons lightly toasted sliced almonds -paprika

Break off tough ends of asparagus as far down as stalks snap easily; wash thoroughly. lay stalks flat in skillet in small amount of boiling salted water. Cook, covered, until barely tender, about 10 minutes; drain. Cook rice following package directions. Spoon into buttered 8x12-inch glass baking dish. Melt butter in skillet; saute celery; stir in flour. Gradually stir in milk Cook over medium heat, stirring constantly, until sauce comes to a boil; boil and stir 1 minute. Remove from heat; stir in '14 teaspoon salt, Worcestershire sauce, lemon juice and sour cream. Rinse fillets; pat dry with paper towels. Sprinkle fillets with teaspoon salt and pepper. Divide asparagus among fish fillets; roll fillets around asparagus spears. Arrange rolls on top of rice, seam-side down. Spoon half of sour cream sauce over fish. Sprinkle with cheese and almonds. Bake in a preheated 350' oven until fish flakes easily with fork, 30 to 35 minutes. Sprinkle with paprika.

To serve: Reheat remaining sour cream sauce over low heat; pass remaining sauce.

6 servings.

Variation: Substitute 1 (10-ounce) package frozen asparagus spears, cooked following package directions, for fresh asparagus.

MoNKFISH 'N PEA PoD STIR-FRY

A sprinkle of sesame seeds is the crowning touch to this teriyaki-flavored dish that is as delicious as it is quick.

'A cup chicken broth

2 tablespoons dry sherry

2 tablespoons soy sauce

2 teaspoons sugar

1 tablespoon lemon juice

2 teaspoons minced fresh ginger root

1 tablespoon cornstarch

1 pound monkfish rillets

2 to 4 tablespoons vegetable oil

1 cup diagonally sliced carrots

Yz pound fresh mushrooms, sliced (3 cups)

Yz pound pea pods, tips, strings and ends removed

1 tablespoon sesame seeds, toasted

Prepare a teriyaki sauce by combining broth, sherry, soy sauce, sugar, lemon juice, ginger and cornstarch; set aside. Remove membrane from fish; rinse fish and pat dry with paper towels. Cut fish into l-inch pieces. Heat 2 tablespoons oil in wok; add fish and stir-fry over medium-high heat until fish is opaque in center, about 2 minutes, adding more oil if necessary Remove fish and juices from wok. Heat 1 tablespoon oil over medium-high heat. Stir-fry carrots 1 minute. Add mushrooms and pea pods; stir-fry 1 minute. Pour reserved teriyaki sauce, fish and juices into wok. Bring to boiling over medium heat, stirring as sauce thickens. Arrange on heated platter; sprinkle with sesame seeds.

4 servings.

BROILED MONKFISH

A member of the shark fami/)1 monkfish has firm white flesh and is as succulent as lobster. A cook 's delight because it adapts wen to various cooking methods.

1 Yz pounds monkltSh rillets

'A cup vegetable oil

1 tablespoon lemon juice

Yz teaspoon dried thyme, crumbled

Yz teaspoon dried basil, crumbled

'A teaspoon dried rosemary,

2 cloves garlic, minced crumbled

'A teaspoon salt

Remove membrane from fish; rinse fish and pat dry with paper towels. Combine remaining ingredients in glass baking dish; arrange fish in marinade. Marinate, covered, in refrigerator 1 to 2 hours, turning once. Remove fish; reserve marinade. Broil fish on greased broiler pan 4 inches from source of heat 7 to 9 minutes. Turn; baste with marinade. Broil until opaque in center 7 to 9 minutes.

4 to 6 servings.

Variation:

Steamed MonkltSh: Remove membrane; rinse fish and pat dry with paper towels. Cut fish into 2-inch pieces. Arrange on rack in large pan over simmering water; sprinkle with salt. Steam, covered, until opaque, about 12 minutes. Serve with melted butter.

ORANGE RUFFlE IN LoBSTER SAUCE

Fish and seafood lovers will devour this delicate entree with gusto.

2 pounds orange ruffie f"tllets I teaspoon instant chicken bouillon

IA cup dry sherry 'h cup whipping cream

2 tablespoons lemon juice 'h cup shredded Swiss cheese

'h teaspoon salt (2 ounces)

2 tablespoons butter or margarine I y, cups cooked lobster, cut into 'A-

2 tablespoons flour inch pieces (5 to 6 ounces)

'AI teaspoon white pepper - snipped parsley

'h teaspoon prepared mustard - lemon twist or slice

Rinse fillets; pat dry with paper towels. Cut fillets in half, arrange on 10xl5-inch jelly roll pan. Tuck thin ends of fillets under slightly. Combine sherry and lemon juice; pour over fish. Sprinkle with salt. Bake, uncovered, in a preheated 350° oven until fish flakes easily with fork, 18 to 20 minutes. With wide spatula, remove fish. Place on foil; cover. Drain broth from baking pan; add enough water to measure I cup. Melt butter in medium saucepan over low heat ; blend in flour, pepper, mustard and bouillon. Gradually stir in reserved broth and cream. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir I minute. Stir in cheese and lobster; cook over low heat until cheese melts. In large chafing dish, alternate layers of fish and sauce, starting and ending with sauce. Sprinkle with parsley. Garnish with lemon twist In center; keep warm.

6 to 8 servings.

Variation: Shrimp or crabmeat can be substituted for lobster.

ORANGE RUFFlE

This New Zealand deep water fish boasts delicate, snouy white flesh. So mild that children like it too.

I 'h pounds orange ruffie f"tllets 2 teaspoons lemon or lime juice 'h cup slivered almonds I teaspoon salt 'A cup minced parsley 'A teaspoon pepper IA cup butter or margarine, melted - lemon or lime wedges Rinse fillets; pat dry with paper towels. Arrange single layer of fillets in shallow baking dish; sprinkle with almonds and parsley. Combine butter and lemon juice; pour over fish and sprinkle with salt and pepper. Bake, covered, in a preheated 350° oven 10 minutes; bake, uncovered, until fish flakes easily with fork, 6 to 10 minutes longer. Serve with lemon wedges.

Variations:

4 to 5 servings.

To Poach: Rinse fillets and drain. Arrange single layer of fillets in skillet; add just enough water to barely cover. Add 'h to I teaspoon salt, I bay leaf, a few slices of onion, I slice lemon and 'h cup dry white wine. Bring to boiling; simmer, covered, until fish flakes easily with fork, 3 to 6 minutes. Remove carefully with slotted spoon.

To Broil: Rinse fillets ; pat dry with paper towels. Melt butter or margarine in shallow pan (enough to coat bottom). Remove from heat; arrange single layer of fillets in buttered pan. Sprinkle with salt and pepper. Turn, tuck under thin ends of fillets so fish will be uniform in thickness. Sprinkle with salt, pepper and paprika. Sprinkle with lemon or lime juice, if desired. Broil 4 inches from heat until opaque and fish flakes easily with fork, 4 to 8 minutes.

HAliBUT RICE MEDLEY

Halibut is poached, then flaked for this sumptuous casserole. Uncooked instant rice speeds preparation.

1 pound halibut steak

2 cups water

1'.! cup dry white wine

1 teaspoon salt

2 cups uncooked instant rice

l'A cups water

1 ( 1O'A-ounce) can cream of celery soup

1 (8-ounce) jar tasteurized process cheese spread

1 ( 6-ounce) jar sliced mushrooms, drained

1 (8-ounce) can sliced water chestnuts, drained

Rinse halibut and drain. Place in skillet with water, wine and salt. Bring to a boil; simmer, covered, until fish flakes easily with fork, 10 to 12 minutes. Drain. Flake fish; combine with remaining ingredients in 2-quart casserole. Bake, uncovered, in a 350° oven until bubbly in center, 50 to 55 minutes. 6 servings.

Variation: Substitute 1 (121'2·ounce) can tuna, drained, for cooked halibut.

ToRSK(coD)

The distinctive texture of this Norwegian delicacy has earned it the nickname ·poor man's lobster. "Bake or poach just until fish flakes.

Allow 4 to 6 ounces per person. Rinse fish and drain. The usual method of preparation is poaching in a small amount of water. Serve with Clarified Butter (page 43) and plain boiled potatoes.

To Poach: For 2 pounds torsk, add just enough water in skillet or pan to barely cover. Add 1 teaspoon salt, 1 bay leaf, a few slices of onion, 1 slice lemon and 112 cup dry white wine. Bring to boiling; reduce heat and simmer, covered, until fish flakes easily with fork, 10 to 12 minutes. Remove carefully with sloned spoon. For a cream sauce, add half and half to broth. Blend in a little flour and water. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.

To Bake: Place serving portions of torsk in shallow buttered baking pan; sprinkle with salt and pepper. Bake, covered, in a preheated 325 o oven until fish flakes easily with fork, 20 to 30 minutes. Serve with Clarified Burrer (page 43) or cream sauce.

To ftrm flesh (optional): Place torsk in bowl; cover with ice cubes and cold water for several minutes. Drain and pat dry with paper towels before cooking.

WHITE CLAM SAUCE

The Italians love it and so will you. Heat serving platter while pasta cooks and add a bright tomato rose before serving.

'A cup butter or margarine

1 cup minced onion

3 doves garlic, minced

\4 cup flour

2 (8 to 10-ounce) cans dams

- about Y, cup milk

'A cup snipped parsley

'A teaspoon salt

I> teaspoon white pepper

1'.! (16-ounce) package linguine

- Tomato Rose (page 230)

Melt buner in heavy saucepan; saute onion and garlic until golden; blend in flour. Drain clams; measure clam juice and add milk to measure 2 cups. Gradually stir into butter mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Coarsely chop clams; add to clam sauce. Simmer, covered, 10 minutes. Add parsley, salt and pepper. Simmer 1 minute, stirring constantly Cook linguine following package directions until al dente, 8 to 10 minutes; drain. Arrange on heated platter; pour sauce over pasta. Garnish with Tomato Rose.

4 to 6 servings.

BEER BAITER FOR FISH

Batter recipes make enough for about 2 pounds of fish fiUets. Plan on serving 6 to 8 with this size catch, depending on the heartiness of accompaniments.

Beer Paprika Batter:

1 cup flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon paprika

1 egg 1 cup (3.2%) beer

Combine dry ingredients; stir in egg and beer. Add more beer if batter thickens upon standing.

Fluffy Beer Batter:

l'z cup cornstarch

¥z cup flour

1 teaspoon salt

1 cup beer

4 egg whites, stiftly beaten

Combine cornstarch, flour and salt. Stir in beer until smooth. Fold in egg whites.

To Fry: Heat 1 inch of vegetable oil in skillet or electric skillet to 375 • (or until a bread cube browns in 1 minute). Cut fish fillets into serving pieces. Dip in batter; fiy in oil until brown and crisp, turning once. Cook only until fish flakes easily with fork, 4 to 6 minutes. Drain on paper towels.

SMELT

These small fish are very tasl)l delicately sweet and tender Try one of the m ethods be/OUJ allowing 3 to 4 servings per pound.

Snip off heads and fins with scissors. Fine scales can be removed by stroking fish with forefinger and thumb, or brush off with a vegetable brush. Split and clean smelt under running water. Drain on paper towels.

To Pan.fry: Dip smelt in seasoned flour. or cornmeal. Saute quickly, about I minute on each side, in hot fat (part butter and part vegetable oil). Serve hot with tartar. sauce or. lemon. Pull out backbone before eating.

To Batter-Fry: Dip smelt in thin buttermilk panc-ake batter. Cook in 1112 to 2 inches hot vegetable oil in electric skillet (375 ' ) about I minute on each side or until crispy and brown. Pull out backbone before eating.

To Bake: Grease large casserole with 3 tablespoons butter or margarine. layer y, cup shredded carrots, 112 cup chopped celery and 1 tablespoon snipped parsley Arrange I pound cleaned smelt in a single layer over vegetables. Add y, cup wine; sprinkle with 112 teaspoon salt, 1k teaspoon pepper and 112 cup bread crumbs. Dot with 3 tablespoons butter or margarine. Bake, uncovered, in a preheated 475 • oven until bubbly and golden brown, about 12 minutes. Pull out backbone before eating.

4 servings

FISH AND SHELLFISH ... BROILED OR GRILLED

Fish broiling basics are enhanced with tasteful marinades. Rinse and drain fish or shellfish; pat dry with paper towels. Broil in well greased shallow pan; grill in well greased fish basket or directly on well greased grill over medium-hot coals.

FISH

Pan Fish ...rainbow trout, sunfish, crappies; allow 112 pound per person. Combine Yz cup vegetable oil, 114 cup lemon juice, 2 teaspoons salt, 112 teaspoon Worcestershire sauce, '14 teaspoon pepper and dash Tabasco sauce; brush on fish. Cook 4 inches from heat 5 to 7 minutes. Baste and turn. Cook until fish flakes easily with fork, 3 to 5 minutes.

Steaks and Fillets ... turbot, red snapper, bass, cod, pike, halibut, sole, northern, salmon; allow pound per person. Combine 1 cup dry white wine, '14 cup vegetable oil, cup lemon juice, 2 tablespoons snipped chives, 2 teaspoons salt, 1 clove garlic, minced, '14 teaspoon dried thyme, crumbled and '14 teaspoon pepper; pour over fish. Marinate, covered, in refrigerator 1 to 2 hours, turning once. Remove fish; reserve marinade for basting. Cook 4 inches from heat 5 to 8 minutes. Baste and turn. Cook until fish flakes easily with fork, 4 to 6 minutes.

SHE!l.FISH

Oysters, Clams ...Cook on grill 4 inches from heat, covered with a tent of foil until shells open, 10 to 15 minutes. Serve in shells with melted butter.

Scallops, Shrimp .Shell and devein shrimp. Brush shrimp or scallops with oil or melted butter. Cook 4 inches from heat 3 to 5 minutes. Turn and baste. Cook until opaque, 2 to 4 minutes.

King Crab Legs ... Cook 4 inches from heat 10 to 15 minutes, turning once. Crack open; serve with melted butter.

Lobster Tails Thaw frozen tails in refrigerator. Cut away and lift off thin undershell by snipping down each side with shears. Place each tail on heavy duty foil. Combine '14 cup melted butter, 2 tablespoons lemon juice and Yz teaspoon salt. Bring foil up over lobster; pour in butter, close all edges with tight double folds. To Grill: Place package, shell side down, 4 inches from heat. Cook 20 minutes. Remove lobster from foil; place lobster on grill, flesh side toward heat; cook until opaque and lightly browned, 4 to 7 minutes.

LoBSTER TAILS

Frozen tails usually run 12 to 14 ounces each. Avoid overcooking by carefully timing the boiling and broiling steps.

Plunge frozen lobster tails into boiling salted water; cover tightly, heat to boiling. Reduce heat; simmer about 14 minutes. Or defrost lobster (in wrapping) in refrigerator, allowing about 12 hours for 1 pound. Cook as above for about 6 minutes. Drain, cool and prepare for broiling (below).

Butterflied: Cut away and lift off thin undershell by snipping down each side with shears, leaving tail end or "fan" intact. Grasp with both hands and crack shell (so it will not curl up under broiler) then open flat and cut into flesh along center line about \7-inch deep. Spread with butter and sprinkle with paprika; set aside. Broil just before serving (below).

Piggy Back: Clip hard shell down center. Gently open shell, separating it from the flesh; lift flesh through split shell (to rest on outside of shell, leaving flesh attached to "fan" end). Spread with butter and sprinkle with paprika; set aside. Broil just before serving (below).

To Broil: Place 5 inches from heat, flesh side up, to complete cooking. Broil until no longer translucent (inside should be creamy white and opaque). Allow 4 to 7 minutes, depending on size. Do not overcook!

WHOLE LoBSTER ... BOILED OR STEAMED

Allow 1 to 10 pounds lobster per serving A visual as well as edible treat served either piping bot or chilled.

Boiled: Pour enough water to cover lobster into large kettle; add 1 tablespoon salt for each quart water. Bring water to a boil. Plunge lobster head first into boiling water; heat to boiling, covered. Reduce heat to simmer and cook 12 minutes for 1 pound, plus 1 minute more for each additional 'A pound. Remove from kettle; drain. When cooking more than one lobster at a time in same kettle, increase cooking time 'h minute per lobster.

Steamed: Rinse lobster; drain. Place on its back on rack in large kettle containing 1 inch boiling water. Cover; return to boiling. When steam begins to escape, steam lobster 20 minutes for 1 pound, plus 5 minutes more for each additional pound.

To serve: Place lobster on its back. With sharp knife cut in half lengthwise from head to tail. Remove stomach (back of head) and intestinal vein (close to back). Do not discard the tomalley (green liver) or lobster coral (reddish roe). Eat or save these delicacies for sauces. Serve lobster hot with melted butter and lemon wedges or cold with a mayonnaisetype sauce.

1 With the lobster on its back, use a sharp, heavy knife to split open from one end to the other, starting at the head.

3. Use a maUet, a hammer, or a nutcracker to break the shells on the large claws. Open out the tail

2. just below the lobster's head you will find the stomach sac. Twist out and remove. Also remove the intestinal vein1 a tube that runs down the middle of the lobster

SHRIMP BOILED IN BEER

Shrimp simmered in this well-seasoned beer are simply sensational!

3 pounds fresh jumbo shrimp

2 (12-ounce) cans beer or water

1 clove garlic, peeled

1 tablespoon salt

2 tablespoons celery seed

2 tablespoons snipped parsley

'A teaspoon Tabasco sauce

- juice of Yz lemon

1 teaspoon dried thyme, crumbled - Clarified Butter (below) or 2 bay leaves seafood cocktail sauce

Rinse shrimp; drain. Split shrimp down back; remove veins and legs, not shells. Combine beer and seasonings in large kettle; bring to a boil. Add shrimp; return to a boil. Reduce heat and simmer until shrimp turns pink, 2 to 5 minutes. Serve hot (removing shells as eaten) with Clarified Butter or cocktail sauce.

8 to 10 servings.

Clarified Butter: Melt butter completely over low heat. Remove from heat; let stand a few minutes, allowing milk solids to settle to the bottom. Skim foam from top. Pour off clear liquid (clarified butter); discard milk solids.

SCAMPI 'N PASTA

Shrimp in a creamy wine-tomato sauce over vermicelli is gourmet dining at its best. Serve with a fresh spinach salad

1 Yz pounds fresh shrimp, shelled Yz teaspoon dried basil, crumbled and deveined

1h teaspoon dried oregano,

3 tablespoons butter or margarine crumbled

3 large cloves garlic, minced

\lz cup minced onion

'A cup dry white wine

Yz cup tomato sauce

1'A cups whipping cream

1 teaspoon salt

'AI teaspoon white pepper

3 egg yolks

12 ounces dry vermicelli

2 tablespoons snipped parsley

Rinse shrimp; pat dry with paper towels. Melt butter in large skillet; saute garlic over medium heat, stirring constantly 1 minute. Add shrimp and onion; saute over medium-high heat until shrimp are bright pink on both sides, about 5 minutes. Add wine, tomato sauce, 1 cup cream, basil, oregano, salt and pepper; heat through. Beat egg yolks with remaining 114 cup cream. Add to sauce over medium heat, stirring constantly until sauce thickens. Do not boil. Cook vermicelli following package directions until a! dente, 8 to 10 minutes; drain. Arrange on heated platter; pour sauce over pasta; sprinkle with parsley 6 servings.

SCAMPI

Large shrimp in garlic butter give a touch of class to special dinners. Watch broiling time very carefully as overcooking will toughen shrimp.

2 pounds large fresh shrimp

Yz cup butter

Yz cup olive or vegetable oil

2 tablespoons lemon juice or white

'A cup snipped parsley

1 tablespoon f"mely minced garlic

1 teaspoon salt

'A teaspoon white pepper wine - lemon wedges

'A cup minced green onions

- parsley bouquets or watercress

Shell shrimp, leaving tail on. Slit shrimp down back and lift out vein. Rinse shrimp; pat dry with paper towels. Arrange shrimp in one layer in large shallow pan. Heat butter and oil with lemon juice, onions, parsley garlic, salt and pepper; pour over shrimp. Turn shrimp several times in mixture. Arrange shrimp in one layer in large shallow pan. Broil4 inches from heat in hot broiler just until opaque, 3 to 5 minutes. Pour butter mixture over shrimp on serving platter. Garnish with lemon wedges and parsley bouquets or watercress.

6 servings.

SHRIMP ORIENTAL STIR-FRY

CFJ This choice saute with a Far Eastern accent is high in flavor and nutrition, low in fat. iJi

1 pound fresh shrimp, shelled and 'A pound mushrooms, sliced ii: deveined ( l'h cup)

1 cup water

1 medium green bell pepper, cut

2 tablespoons cornstarch into strips

1 teaspoon sugar

112 cups diagonally sliced carrots

1 teaspoon instant chicken bouillon 5 ribs celery, diagonally sliced

1 teaspoon salt (2 cups)

Iii teaspoon white pepper 'A cup sliced green onions

12 teaspoon grated lemon peel 1 teaspoon minced fresh ginger root

3 tablespoons lemon juice 12 pound pea pods, tips, strings and 2 tablespoons vegetable oil ends removed

3 cups cooked rice

Rinse shrimp; pat dry with paper towels. Combine water, cornstarch, sugar, bouillon, salt, pepper, lemon peel and juice; set aside. In wok or large skillet heat oil until sizzling. Add shrimp, mushrooms, green pepper, carrotS, celery, onions and ginger root; stir-fry over medium -high heat about 5 minutes. Add pea pods; stir-fry until crisp-tender, 1 to 2 minutes. Blend in cornstarch mixture; cook, stirring constantly, until thickened and bubbly throughout, 1 to 2 minutes. Serve immediately over hot rice.

6 servings.

SHRIMP WITH ARTICHOKE HEARTS

Testers pronounced this recipe "absolutely divine" - in other words, a real "dish " for easy elegance.

1 (9-ounce) package frozen artichoke hearts

1 ( 12-ounce) package frozen shrimp

2 tablespoons butter

12 pound fresh mushrooms, sliced (3 cups)

1 tablespoon Worcestershire sauce

'A cup dry sherry

1 ( 103A-ounce) can cream of mushroom soup

'A cup freshly grated Parmesan cheese

Cook artichoke heartS and shrimp following directions on each package; drain. Arrange artichoke heartS on bottom of buttered 2-quart baking dish. Spread shrimp over artichokes. Melt butter; saute mushrooms 2 to 3 minutes; add to baking dish. Mix Worcestershire sauce with sherry and mushroom soup; pour over layered mixture. Sprinkle Parmesan cheese over top. Bake, uncovered, in a preheated 350" oven until bubbly and slightly browned, 30 to 40 minutes.

4 to 5 servings

STUFFED SHRIMP

You can easily enjoy this restaurant favorit e at home. Simple preparation and brief baking produce five -star results.

15 fresh jumbo shrimp or prawns, shelled and deveined

112 cups soft bread crumbs

1 tablespoon snipped parsley

12 teaspoon garlic salt

1'A cups crabmeat, flaked ( 6 ounces)

'A cup butter, melted

2 tablespoons sherry

Rinse shrimp; pat dry with paper towels. Split shrimp on vein side about 1/4-inch deep; spread out "butterfly" fashion; arrange in buttered 9x13-inch baking pan. Combine remaining ingredientS, place stuffing on each shrimp. Refrigerate, covered. Bake in a preheated 400' oven until shrimp are opaque and crumbs slightly brown, about 20 minutes. 5 servings (3 each).

SHRIMP DEjONGHE

This dish is similar to the famous Palmer House recipe. This buttery delight is particularly attractive in baking shells.

2 pounds fresh unshelled shrimp

IA cup lemon juice

1 rib celery, cut up

1 small onion, cut up

2 bay leaves

6cupswater

'A cup butter, softened

1 cup soft bread crumbs

IA cup dairy sour cream

1A cup snipped parsley

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon steak sauce

1 teaspoon salt

- dash freshly ground pepper

Rinse and drain shrimp. Combine 2 tablespoons lemon juice, celery, onion, bay leaves and water; bring to boiling. Add shrimp; cook until they turn pink, 3 to 5 minutes. Drain; cool. Cream butter with remaining 2 tablespoons lemon juice and remaining ingredients. Peel and devein cooled shrimp; divide among 6 ro 8 baking shells or ramekins. Cover shrimp with butter mixture. Bake in a preheated 400 ° oven until heated through, 10 to 15 minutes. Serve hot.

SCALLOPS

Scallops come in several sizes. The deep sea variety is larger than bay scallops. Both require brief cooking times to remain tender

Scallops in Green Sauce:

1'1.! pounds scallops

2 tablespoons dried basil, crumbled

3 cloves garlic, minced

'A cup olive oil

\12 teaspoon salt

1 tablespoon butter, melted

2 tablespoons butter

2 tablespoons sherry

2 tablespoons freshly grated Parmesan cheese

Rinse and drain scallops; pat dry wirh paper towels. Combine basil, garlic , oil, salt and melted butter in blender; buzz until smooth, set aside. Saute large sea scallops in butter 6 minutes; saute small bay scallops 3 to 4 minutes, turning occasionally Reduce heat; add green sauce and sherry, heat through. Spoon onto serving platter; sprinkle with Parmesan cheese.

4 to 6 servings.

Scallops in Wine: Cook 114 pound (1 \12 cups) sliced mushrooms and 'h cup diced onion in 114 cup sherry until all but 2 tablespoons liquid evaporates. Add I pound rinsed scallops and 112 teaspoon salt; simmer until scallops are opaque and tender, 6 minutes for large sea scallops, 3 to 4 minutes for bay scallops.

4 servings.

Scallops Saute: Saute I pound rinsed scallops in 6 tablespoons butter in heavy skillet until opaque and tender, about 6 minutes for large sea scallops; 3 to 4 minutes for bay scallops. Sprinkle with \12 teaspoon salt and l'a teaspoon pepper. Serve with lemon wedges.

4 servings.

SEAFOOD FLORENTINE

A delicious combination of ingredients is placed on a bed of spinach en casserole. Beautiful brunch, luncheon or supper fare.

2 (10-ounce) packages frozen chopped spinach, thawed

6 hard-cooked eggs

1 teaspoon prepared mustard

\lz teaspoon salt

\11 teaspoon pepper

'A cup mayonnaise

1 (10'A-ounce) can cream of shrimp soup

1 ( 4-ounce) package shredded Cheddar cheese (1 cup)

'A cup dry sherry

1 (6-ounce) package frozen crabmeat, thawed and well drained

1 (10-ounce) package frozen cooked shrimp, thawed and well drained

3 tablespoons buttered bread crumbs

Drain spinach; spoon into buttered 1\12-quart baking dish; set aside. Cut eggs in half lengthwise; scoop out yolks. Mash yolks; add mustard, salt, pepper and mayonnaise Spoon yolk mixture back into whites; place on spinach. Combine soup, Cheddar cheese and sherry in heavy saucepan; heat until cheese melts. Stir in crab and shrimp. Pour over eggs, sprinkle with bread crumbs. Bake in a preheated 325 • oven until heated through, 30 to 40 minutes.

6 servings.

SEAFOOD ALA NEWBURG

A wonderfully rich sauce highlights your choice of shellfish. Serve in toast cups, patty shells or popovers.

'A cup butter or margarine

1A cup flour

2cupsmilk

2 egg yolks, beaten

1 to 2 tablespoons dry sherry -salt

-pepper

2 cups cooked seafood, cut into bitesize pieces

- Toast Cups (below), patty shells or popovers

Melt butter in saucepan over low heat; blend in flour. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. just before serving, stir in egg yolks, sherry, salt and pepper to taste Stir in seafood; heat through. Serve in Toast Cups, patty shells or popovers.

6 to 8 servings.

Toast Cups: Brush thinly sliced bread (crusts removed) with melted butter. Press into muffin cups. Toast in a preheated 350" oven until golden brown. Reheat before serving.

FRIED OR BAKED SQUID

Long popular in Mediterranean countries, squid bas made a grand entrance onto American restaurant menus. Serve with Marinara or cocktail sauce and garnish with lemon wedges.

To Clean: Cut through tentacles near eyes. Squeeze out inedible beak, which is located near the cut; discard. Reserve tentacles. Feel inside elongated body for thin quill. Grasp quill and attached viscera; remove from body Rinse under cold water, removing thin speckled skin and any remaining substance in body; pat dry

To Fry: Cut body and tentacles into \12-inch rings; coat with seasoned flour. Fry in hot oil (365 to 375 ·) in an electric skillet or deep fat fryer I to l'h minutes. Drain on paper towels. Serve with seafood cocktail sauce, lemon wedges or Marinara sauce.

To Bake: Soak cleaned squid in milk I hour; drain. Roll in fine dry bread crumbs. Arrange in shallow buttered baking pan. Season with salt, pepper; dot with butter. Bake in a preheated 475 • oven about 12 minutes. Serve with tartar, mustard or spicy tomato sauce.

SQUID STIJFFED WITH RICE

Squid is stuffed with an interesting mixture of herhed rice and pig noli nuts and dressed with a peppy tomato sauce

2 pounds whole squid (14 to 16

Yz teaspoon salt medium)

2 tablespoons lemon juice

Yz teaspoon salt

11! teaspoon pepper

Yz cup uncooked rice

1 cup chopped onion

- dash pepper

1 (B-ounce) can tomato sauce

Yz cup water

Yz teaspoon salt

11! teaspoon pepper

'A teaspoon dried oregano,

'A cup vegetable oil crumbled

3 tablespoons snipped parsley

1 tablespoon dry dill weed

1 clove garlic, minced

1 tablespoon flour

1 (1-ounce) jar pignoli nuts, 2 tablespoons freshly grated chopped' Parmesan cheese

Clean squid according to directions (page 46). Sprinkle with lemon juice, 'h teaspoon salt and 'AI teaspoon pepper; refrigerate. Chop tentacles; set aside. Partially cook rice in 1 cup boiling water 7 to 10 minutes; drain. Saute onion in hot oil until tender; add chopped tentacles; cook over medium heat 2 to 3 minutes. Add rice , parsley, dill weed, nuts, 'h teaspoon salt and dash pepper; cook over low heat 5 to 6 minutes, stirring occasionally. Cool. Combine tomato sauce, water, 'h teaspoon salt, 'k teaspoon pepper, oregano and garlic; bring to a boil. Add a little tomato sauce to 1 tablespoon flour, stirring to make a smooth paste. Return to hot mixture, stirring constantly; heat through. Spoon rice mixture loosely into squid. Close opening with wooden pick; arrange in 8x12-inch baking pan. Pour tomato sauce over squid; sprinkle with Parmesan cheese. Bake , covered, in a preheated 3500 oven until tender, about 30 minutes.

4 to 5 servings

'Pignoli is another name for pine nuts.

1. Cut through arms and tentacles near eyes. Squeeze out the inedible beak located near the cut with thumb and forefinger.

2. Feel inside mantle for pen. 3. lj bite size pieces are aestred, Firmly grasp pen and attached lay squid flat and cut viscera and puU out. PuU off lengthwise down center, spread any loose skin. Wash open and cut into pieces. thoroughly, inside and out. Drain. Stuff if desired

4. Cut into rings if desired. Anns and tentacles can be cut or left whole.

FETTIJCINI A LA CRAB

Need an elegant supper dish on the double? Here's your delicious answer, worthy of special guests.

4 cups hot cooked and drained fettucini ( lk:mnces dry, uncooked)

6 tablespoons butter or margarine

1 clove garlic, minced

l'A cups whipping cream

Y, cup freshly grated Parmesan cheese

1 1A cups crabmeat, flaked ( 6 ounces) 'A teaspoon salt I> teaspoon pepper

Melt butter in large skillet or Dutch oven; add garlic and heat until butter is lightly browned. Add V2 cup cream; boil rapidly over high heat until shiny bubbles form. Reduce heat to medium; add noodles and toss vigorously with two forks. Add cheese and remaining cream, a little at a time , tossing until thoroughly combined. Add crabmeat, salt and pepper; toss to distribute. Heat through.

4 to 5 servings.

Tip: 10 ounces king crab legs yields about 1 cup crabmeat; 6 ounces frozen crabmeat, thawed and drained, yields about 1'A cups crabmeat.

DUNGENESS CRAB

1. Remove wide back shell hy grasping base of crab with one hand. Place thumb of other hand under shell at midpoint and lift off back.

2. Rinse crab thoroughly under cool, running water while removing and discarding viscera and feathery gills from body section. _ J 4 Separate legs from the • one at a ltme, /eavmg ·- a portzon of body attached \ ' to each leg •. :'l ·

5 Crack the shell of each • • claw at edge oj;omts with mallet to loosen shell, break " to expose meat whzch can ,?:'"' then easily he removed with - - tip of claw.

3. Hoid crab in both hands and break in half Leave legs attached to both sections.

To Serve Cold: Serve a mound of crabmeat with seafood cocktail sauce, Louis dressing, tartar sauce, lemon wedges. Can also be used in seafood recipes (appetizers, salads).

To Serve Hot: Crabmeat removed from shell can be used in recipes (appetizers, main dishes). Whole uncracked, cooked crab can be cleaned and placed in a colander over boiling water to steam 10-15 min. Reheating in microwave oven not recommended for whole crab.

w eve< yom menu·miliog mood at the moment, there is a meat to please the palate and tailor to timetable, occasion and budget. In addition to providing a nourishing high-protein focal point for year-around, roundthe-dock cuisine, the marvelous versatility of today's meats comes to us enhanced with centuries of experimentation and embellishments. Equipped with several simple instructions, even the novice can produce an entree extrodinaire - easy on the cook, elegant for the table. Meat has become a centerpiece of the culinary arts, very often the most memorable portion of the meal.

We are blessed in our country to enjoy an almost unlimited selection of meats and meat cuts, all expertly raised for the table with great concern for fat/lean ratio. This chapter is a tantalizing testament to that variety, with a mouth-watering array of recipes for beef, lamb, pork and veal. You will find menu ideas to span all seasons, satisfy needs for family and company fare and to appeal to your favorite methods of preparation.

Beef WeUington page 52

RoAST BEEF

Choose prime meat and appropriate timetable. Place refrigerated roast, fat side up, on rack in shallow roasting pan. Use meat thermometer inserted into center of meat until bulb rests in thickest part of lean meat (not touching fat or bone) to double check for doneness. Do not add water; do not baste; do not cover. For smaller roasts in each weight category, use higher cooking time per pound. Allow to Y, pound per serving for boneless meat; allow 3/4 to I pound per serving for meat with bone.

Roasts will be easier to carve if allowed to stand, covered with foil, about 15 to 20 minutes after removing from oven. If roast is to stand, it should be removed from oven when thermometer registers 5' less than desired doneness (10' less for 11 to 14-pound roasts).

TIMETABLE FOR BEEF ROASTS

Roast in a 300 to 325 • oven unless otherwise indicated.

Approximate

Standing Rib

Rolled Rib or Rolled Rump

Round Tip

Rib Eye (Roast at 350')

Tenderloin (Roast at 425 ·)

140' (rare) 30 to 33

160' (medium) 36 to 38

140' (rare) 26 to 29

160' (medium) 33 to 35

!40' (rare) 18 to 23

160' (medium) 24 to 30

!40' (rare) 14 to 17

160' (medium) 18 to 22

140' (rare) 31 to 34

160' (medium) 36 to 38

140' (rare) 24 to 28

160' (medium) 28 to 34

140' (rare) 20 to 22

160' (medium) 22 to 25

!40' (rare) 18to 19

160' (medium) 20 to 21

140' (rare) 30 to 32

150' (medium-rare) 35 to 37

140' (rare) 22 to 24

150' (medium-rare) 25 to 27

140' (rare) 19 to 21

160' (medium) 22 to 24

170' (well) 25 to 26

140' (rare) 35 to 40 (total time)

150' (medium) 40 to 50 (total time)

Beef roasts can be stored in the refrigerator 3 to 5 days or frozen 6 to 12 months when wrapped in vapor and moisture proof wrap.

BEEF TENDERLOIN ALA BEARNAISE

This boneless, tender cut of beef, served with one of the most elegant of French sauces, is ideal for very special dinner parties.

Preheat oven to 425 °. Place whole tenderloin, 2 to 4 pounds, on rack in shallow roasting p:m. Brush entire surface with vegetable oiL Tuck under "tail" end so roast is uriform size. Insert thermometer in thickest pan of roast. Do not add water; do not baste; do not cover.

Cooking time for entire roast Internal Temperature

35 to 40 minutes for rare

40 to 50 minutes for medium

140 ° on meat thermometer

150 ° on meat thermometer

While meat is roasting, prepare Bearnaise Sauce (below). Place meat on cutting board or heated platter. Cover with foil; allow to stand about 20 minutes.

To serve: Carve tenderloin into slices; pass hot Bearnaise Sauce.

Amount: 3 to 4 servings per pound.

Bearnaise Sauce:

Yz cup white wine vinegar

Yz cup dry white wine

2 tablespoons minced shallots

'AI teaspoon white pepper

7 egg yolks, beaten

'A cup cold butter

1 tablespoon dried tarragon, 'A cup butter, melted crumbled

'A cup snipped fresh tarragon or

'A teaspoon salt parsley

Combine vinegar, wine, shallots, dried tarragon, salt and pepper in heavy saucepan; cook until liquid is reduced to •;, cup. Strain, reserving liquid. Combine egg yolks and strained liquid in same saucepan. Stir in 2 tablespoons cold butter; cook over low heat until mixture begins to thicken. Stir in remaining 2 tablespoons cold buner; continue to cook until mixture coats a wire whisk. Slowly stir in melted butter; cook over low heat to desired consistency Fold in fresh tarragon.

Amount: l lh to 173 cups.

BEEF 'N VEGETABLE STIR- FRY

A variety of colorful, nutritious vegetables are teamed with marinated meat slices in this popui£lr Oriental medley

'A pound beeftop round or flank steak

Yz teaspoon instant beef bouillon

y, cup hot water

2 tablespoons soy sauce

1 teaspoon sesame oil

2 tablespoons cornstarch

1 tablespoon vegetable oil

21arge cloves garlic, minced

1 medium onion, thinly sliced

1 Yz cups thinly sliced carrots

1 cup diagonally sliced celery

'A pound sliced fresh mushrooms (1 Yz cups)

6 cups torn spinach

Cut meat diagonally into thin slices. Dissolve beef bouillon in hot water; stir in soy sauce, sesame oil and cornstarch. Marinate beef in mixture 30 to 60 minutes. Heat vegetable oil in wok or large skillet over medium-high heat. Stir-fry garlic 30 seconds. Stir-fry onion, carrots, celery and mushrooms until crisp-tender, 2 to 3 minutes. Remove vegetables. Remove beef slices from marinade; reserve marinade. Stir-fry beef slices until browned, 2 to 3 minutes. Add cooked vegetables, reserved marinade and spinach. Stir-fry until heated through, about 1 minute. Serve immediately.

4 servings.

Tip: Partially freeze meat to slice more easily.

BEEF WElliNGTON

Carve tableside to make the most dramatic presentation. Garnish platter with fresh rosemary sprigs and white roses.

1 (3 to 4-pound) beef tenderloin

'h cup butter or margarine

1 pound fresh mushrooms, f"mely chopped (6 cups)

3 tablespoons f"mely minced shallots

3 tablespoons snipped parsley

2 (2'A-ounce) cans liver pate

1 (17 1A-ounce) package puff pastry sheets, thawed

1A teaspoon salt

'A teaspoon pepper

1 egg, beaten

1 teaspoon water

1 (10'h-ounce) can consomme

1 tablespoon butter or margarine

1A teaspoon dried rosemary, crumbled

'AI teaspoon pepper

2 tablespoons cornstarch

y, cup Madeira wine

2 to 3 chopped truftles (optional)

Place tenderloin on rack in shallow roasting pan. Tuck under "tail" end. Insert meat thermometer in thickest part of roast. Roast in a preheated 425 o oven until thermometer registers 140°, about 35 minutes; set aside. Melt butter in skillet; saute mushrooms and shallots until liquid is absorbed, about 15 minutes. Stir in parsley; cool, stir in liver pate. lay two sheets of pastry on lightly floured cloth-covered surface. Dampen nartow edges with water; overlap 'h inch; press to seal. Carefully turn over; press seam to seal. Measure length plus ends of roast; cut pastry this length. Spread liver pate to within 1 inch of lengthwise edges and only as far as length of roast on crosswise edges. Combine salt and pepper; sprinkle over roast. Place roast, top side down, on pastry. \JY\'ap pastry over roast; seal all edges by moistening with water. Combine egg and water; brush over pastry. Cut remaining pastry into six 'fl-inch strips. lay in crosswise design on top of pastry. (Or cut out small designs from remaining pastry to decorate roast.) Brush with egg mixture. Prick crust in a few places for steam to escape. Bake on well greased baking sheet in a preheated 425 o oven until golden, 25 to 30 minutes. Remove, cover with foil; let stand 10 minutes. In small saucepan combine consomme, butter, rosemary and pepper; heat through. Dissolve cornstarch in Madeira; stir into consomme. Cook and stir over medium heat until mixture comes to a boil; boil and stir 1 minute. Add chopped truffles. Carve tableside; spoon on sauce.

8 to 10 servings.

PoT ROAST PLATTER

A platter heaped with good eating. Use the leftover meat for delicious sandwiches another day

1 (1 'h-pound) boneless chuck roast

2 to 3 medium onions, peeled and sliced

2 ribs celery, sliced

'h teaspoon salt

'AI teaspoon pepper

1A cup water

2 medium potatoes, peeled and quartered

4 large carrots, halved lengthwise

- Brown Gravy (below)

Trim excess fat from roast; melt in small Dutch oven. Remove fat. Brown meat over medium heat, about 3 minutes on each side. Add onions, celery, salt, pepper and water. Bake, covered, in a 350° oven 1% hours. Add potatoes and eartots; continue baking, covered, until meat and vegetables are tender, about 1 hour. Transfer meat and vegetables to heated planer; cover and keep warm while preparing Brown Gravy. 2 servings.

Brown Gravy: Skim fat from pan juices; add water to juices to measure '14 cup. Blend 1 tablespoon flour into 1/• cup cold water until smooth. Gradually stir into juices in pan. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir I minute. Stir in 114 teaspoon salt and dash pepper.

BBQ STEAK AND POTATOES

Hearty outdoor fare that always makes a hit with meat and potato lovers. Wine is a flavorful tenderizer.

1 (3 to 4-pound) top round steak, about 2 inches thick

1 cup dry red wine

Y, cup vegetable oil

1 teaspoon salt

1 teaspoon dried basil, crumbled

2 cloves garlic, minced

6 baking potatoes

Y, cup vegetable oil

2 tablespoons vinegar

2 teaspoons salt

1 teaspoon dried mixed Italian herbs, crumbled \1.! teaspoon seasoned pepper

Trim excess fat from steak; score remaining fat at l-inch intervals. Place meat in shallow glass baking dish. Combine wine, \1.! cup oil, 1 teaspoon salt, basil and garlic; bring to boiling. Reduce heat; simmer 10 minutes. Cool. Pour marinade over meat. Refrigerate, covered, 6 to 8 hours or overnight, turning steak several times. Let stand at room temperature 1 hour before grilling.

To prepare potatoes: Scrub potatoes; parboil 5 minutes in water to cover. Drain; cut into 'h-inch crosswise slices. Combine remaining ingredients; whisk until blended. Pour over warm potato slices. Marinate 30 to 60 minutes.

To grill: Arrange steak in center of grill, 5 inches from medium-hot coals. Remove potatoes from marinade; arrange around meat. Grill steak and potatoes, turning and basting every 5 minutes. Allow 10 to 12 minutes per side for rare meat, 12 to 15 minutes for mediumrare. Grill potatoes until soft in center, about 10 minutes per side, moving them to edge of grill as they get done. Remove meat to carving board; cover with foil. Let stand 5 to 10 minutes before carving. Cut into 'h-inch slices; serve with potato slices.

6 to 8 servings.

EYE OF THE RoUND RoAST

Note that cooking time is for entire roast, not minutes per pound. Preheat oven to 375 - Place a 2 to 3'h pound prime refrigerated roast, fat side up, on rack in shallow roasting pan. If lean, place pieces of pork or beef fat on top. Do not add water; do not baste; do not cover.

Cooking time for entire roast: 35 to 40 minutes for rare 40 to 45 minutes for medium -rare

To serve: Place on cutting board or heated platter; cover with foil. Let stand 10 to 20 minutes before carving. Pour Vz cup water, 0 cup dry red wine, a few drops beef extract and seasonings (salt, pepper, garlic, dried thyme, crumbled) into roasting pan; heat and stir to blend. Serve hot au jus over meat slices. Amount: 3 to 4 servings perpound.

LoNDON BROIL

Here is a favorite recipe for this long boneless steak cut from the flank area. Slicing thinly across the grain aids tenderness

'A cup vegetable oil

'A cup lemon juice

1 clove garlic, minced

2 (1-pound) flank steaks

2 tablespoons butter or margarine

II.! pound fresh mushrooms, sliced (3 cups)

3 tablespoons flour

1 (1011.!--ounce) can consomme

Y, cup Madeira wine

Combine oil, lemon juice and garlic; marinate flank steaks in mixture, covered, several hours or overnight in refrigerator. Just before serving, melt butter in skillet; saute mushrooms until tender. Blend in flour; gradually stir in consomme and Madeira. Bring to boiling, stirring constantly; boil and stir 1 minute. Broil steaks 3 to 4 inches from heat, 4 to 5 minutes on one side; turn and broil 2 to 3 minutes longer. Slice diagonally across grain ; spoon sauce over steaks. 8 servings.

SPICED BRISKET PoT RoAST

This "dinner in a bag" can he started the night before. A wonderful oven meal for chilly evenings- you'lllove the hint of orange flavor

1 ( 4-pound) beef brisket

1 turkey-size oven cooking bag

2 tablespoons pickling spice

1 teaspoon salt

1 large onion, sliced

1 large unpeeled orange, sliced

1 Yz cups dry red wine

12 carrots, peeled and halved

12 medium unpeeled red potatoes

12 white boiling onions, peeled

3 tablespoons cornstarch

3 tablespoons water

Place brisket in cooking bag; set on 10xl5-inch jelly roll pan. Sprinkle brisket evenly with pickling spice and salt. Arrange onion and orange slices over roast. Pour in wine; close bag with metal tie. Refrigerate brisket several hours or overnight, turning bag to distribute marinade. Cut 4 (If>- inch) slashes in top of bag. Bake brisket in a 350' oven IV.. hours. Remove from oven; open bag. Arrange carrots, potatoes and onions around roast. Close bag; return to oven and bake until meat and vegetables are tender when pierced through bag, about llf2 hours. Cut open bag; transfer brisket to carving board; carve across grain into thin slices. Arrange beef, carrots, potatoes and onions on serving platter; keep warm. Strain pan juices into small saucepan. Combine cornstarch and water; stir into pan juices. Cook over medium heat, stirring constantly until mixture comes to a boil; boil and stir I minute. Pour some gravy over meat; pass remaining gravy 10 to 12 servings.

For tenderizing less tender cuts of meat it is best to braise the meat. Braising is long slow cooking in a liquid in a tightly covered kettle. It may be done in a 300-325' oven or an top of the range. The meat will he enhanced by slow browning before adding liquid (broth, stock, water, or wine).

SWEDISH MEAT BALLS

What would a smorgasbord he without this Scandinavian specialty? Note the easy oven method of browning meatballs, which eliminates range-top spattering.

1 cup minced onion 1 tablespoon butter or margarine

2 tablespoons butter or margarine (optional)

1 egg

Yz cup milk

3 tablespoons flour

2 teaspoons sugar

Yz cup fresh bread crumbs 1 teaspoon salt

1 'A teaspoons salt - dash pepper

1 tablespoon sugar

1 cup water

Yz teaspoon ground allspice 'A cup half and half

Yz teaspoon nutmeg - snipped parsley

1 Yz pounds meat loaf mixture (ground beef, pork, veal)

Saute onion in 2 tablespoons butter. In bowl combine egg, milk, crumbs and seasonings. Add meat and sauteed onions; mix until well blended. Shape into 11/4-inch balls. Place in two lightly buttered 9xl3-inch baking pans. Bake in a 350' oven until lightly browned, 25 to 30 minutes. Transfer meat balls to ovenproof serving dish or casserole. Scrape fat drippings from baking pans into saucepan. Add I tablespoon butter or margarine if necessary. Stir in flour, 2 teaspoons sugar, I teaspoon salt and pepper. Gradually add water and half and half; stir over low heat until mixture comes to a boil; boil and stir 1 minute. Pour gravy over meatballs. Bake, uncovered, in a preheated 325 • oven 20 to 25 minutes. Garnish with parsley. 6 to 8 servings.

Tip: If made ahead and refrigerated, allow 15 to 20 minutes extra baking time.

CHIMICHANGAS

Another restaurant hit you can enjoy preparing in your oum kitchen. Salsa makes a terrific garnish.

2 pounds beef stew meat

1'!.! cups water

1 clove garlic, minced

1 tablespoon chili powder

1 teaspoon salt

2 cups thinly sliced onions

2 cloves garlic, minced

2 tablespoons olive oil

1 large tomato, cored and diced

1 to 3 jalapeno peppers, minced

1 teaspoon salt

'A teaspoon dried oregano, crumbled

'A teaspoon dried basil, crumbled

\0 teaspoon pepper

- dash cinnamon

12 (10-inch) flour tortillas, room temperature

- vegetable oil

2 cups shredded lettuce

- dairy sour cream

- Guacamole (page 71) or salsa

In medium saucepan combine meat, water, 1 clove minced garlic, chili powder and 1 teaspoon salt; bring to boiling. Reduce heat; simmer covered, until meat is tender, about 2 hours. Uncover; boil rapidly until water has almost evaporated, about 15 minutes. Remove from heat; cool slightly. Shred meat very fine; set aside. In a large heavy skillet, stir-fry onions and 2 cloves minced garlic in olive oil until limp, about 5 minutes. Add beef, tomato, jalapeno peppers and remaining seasonings; simmer, covered, 10 to 15 minutes. Cool slightly. Spoon about 0 cup warm meat mixture onto each tortilla in a line across bottom half, leaving 1112-inch margins on sides and bottom of tortilla. Fold edge nearest filling up and over filling just until mixture is covered. Fold in the rwo sides, then roll up. Fasten with wooden pick if needed. Assemble only 2 or 3 at a time. In heavy skillet fry tortillas, seam side down, in 112-inch oil (375 to 400') until golden, about 1 minute each side. Drain on paper towels. Keep warm in a 300' oven. Garnish with lettuce and sour cream, Guacamole or salsa.

12 chimichangas

Chicken Chimichangas: Substitute a 31'2-pound fryer for stew meat. Increase water to 6 cups. Cook chicken in water with garlic, chili powder and salt until fork tender, about 45 minutes. Remove chicken from broth; cooL Remove skin; cut chicken from bones. Chop coarsely; use in place of shredded beef in recipe above.

POLISH SAUSAGE DINNER

A delicious variation of the New England boiled dinner. A sweet-sour sauce gilds both sausage and vegetables.

1 to PA pounds Polish sausage

4 medium potatoes, peeled and quartered

4large carrots, cut into l-inch pieces

2 cups water

1 small head cabbage, quartered

2 tablespoons flour

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 teaspoon dry mustard

'!.! teaspoon salt

1A teaspoon pepper - snipped parsley

Place sausage in large kettle with potatoes, carrots and water; cook, covered, 15 minutes. Add cabbage; cook, covered, until all vegetables are tender, 15 to 17 minutes. Place vegetables and sausage on platter; cover and keep warm. Reserve 1 cup cooking broth. Blend flour, brown sugar, vinegar and spices in small saucepan. Gradually stir in reserved cooking broth. Cook over medium heat, stirring constantly until mixture comes to a boil; boil and stir 1 minute. Pour over sausage and vegetables. Sprinkle with snipped parsley. 4 servings.

FAVORITE VEAL RECIPES

Vea4 or young beef, is wonderfully mild, making it suitable for a host of continental variations. When purchasing cutlets, aUow j3 pound per serving.

Veal Scaloppine: Brown flattened veal in equal parts of butter and olive oil. Sprinkle with salt, pepper and snipped parsley. Add sliced mushrooms. Pour some dry white wine into pan. Cover and simmer until tender, 10 to 12 minutes.

Cordon Bleu: Place a thin slice of ham and a thin slice of Swiss cheese on a flattened veal cutlet. Top with another veal cutlet, pound edges together to seal. Dip in flour, then in beaten egg and in dry bread crumbs. In large skillet, brown veal in hot butter or margarine until tender and golden brown, about 4 to 5 minutes on each side. Add a little dry white wine to pan (optional).

Veal Piccata: Coat flattened veal with flour; saute in butter until lightly browned, about 3 minutes on each side. Sprinkle with salt and pepper. Transfer meat to warm serving platter. Pour off most of butter from skillet; add 'A cup water and 'A cup lemon juice. Scrape around bottom and side of skillet to loosen brown panicles. Pour sauce over meat; sprinkle with snipped parsley. Garnish with lemon slices.

VEAL PARMIGIANA

Saute carefully and evenly to avoid burning and spoiling tbe mild flavor and tender texture. This recipe reaps rave reviews everylime.

1Yz pouods thin veal cutlets

1 egg, slightly beaten

Yz teaspoon salt

'A teaspoon pepper

Yz cup bread crumbs

1A cup freshly grated Parmesan cheese

-olive oil

1 cup Marinara sauce or 1 (lk>uoce) can tomato sauce

1 ( 6-ouoce) package sliced mozzareUa cheese

'A cup freshly grated Parmesan cheese

- capers (optional)

- snipped parsley (optional)

Preheat oven to 350°. Cut veal into 6 servings. Combine egg, salt and pepper; dip veal into mixture, then into bread crumbs mixed with 114 cup Parmesan cheese. Saute in hot oil until golden brown. Place in shallow baking pan. Pour Marinara sauce over veal. Top with slices of mozzarella cheese and sprinkle with Parmesan cheese. Bake until cheese melts and browns, IS to 20 minutes. Garnish with capers and parsley.

4 to 6 servings.

VEAL OSCAR

From our Scandinavian friends comes this classic combination. It requires some last-minute touches and heated plates or platter to maintain proper serving temperature.

2 pouods veal cutlets, 'A inch thick - Bearnalse Sauce (page 51)

1 teaspoon salt 24 asparagus stalks (about 1 pouod)

Iii teaspoon pepper 3 king crab legs ( 1Yz pouods)

2 tablespoons butter

Season cutlets with salt and pepper; saute in butter over medium heat until golden. Simmer, covered, until tender, 10 to 15 minutes; keep warm. Prepare Bearnaise Sauce; keep warm over hot water. Clean and cook asparagus, uncovered, in small amount of boiling salted water until tender but firm, 6 to 9 minutes. Drain; keep warm. Steam crab legs 5 to 7 minutes. Crack open; remove crabmeat from shell, being careful to remove canilage. Cut into 2 to 4-inch lengths.

To assemble: Ar.range veal on warm plates or serving platter; top with asparagus and crab. Spoon on Bearnaise Sauce; serve immediately 6 to 8 servings.

PoRK ROAST

A popular meat since the early settlers. Today's leaner; moister cuts make pork tastier and more healthful than ever.

Allow l'l pound with bone, )I pound boneless meat per person. If desired, cut tiny slits in roast; insert a few slivers of fresh garlic. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in roast not touching bone or fat. Roast in a 325 o oven to 170 ° internal temperature on meat thermometer, 30 to 40 minutes per pound. Do not add water; do not baste; do not cover.

To make gravy: Skim off excess fat. Stir in 1y, to 2 tablespoons flour for each cup liquid (water or vegetable stock). Bring to a rolling boil, stirring up drippings on bottom of pan. Boil and stir 1 minute. Season to taste.

PoRK ALA CHERRIEs JUBILEE

For a dramatic tableside presentation, flame brandy in a chafing dish and pour over cherry-glazed loin.

1 ( 4 to 6-pound) rolled pork loin roast

2 (12-ounce) jars cherry preserves

2 tablespoons red wine vinegar

'AI teaspoon cinnamon

'AI teaspoon nutmeg

- dash ground cloves

2 tablespoons cornstarch

2 tablespoons water

'A cup toasted slivered almonds

1A cup brandy

Place roast, fat side up, on rack in shallow roasting pan. Do not add water; do not baste; do not cover. Roast in a 325 o oven until meat thermometer registers 170 o, 30 to 40 minutes per pound. Baste with Cherry Glaze during last l'l hour of roasting.

To make Cherry Glaze: Combine cherry preserves, vinegar and spices; heat to boiling. Dissolve cornstarch in water; stir into cherry mixture. Cook until clear and slightly thickened, about 1 minute, stirring constantly. Stir in almonds.

To serve: Heat brandy until vapors rise; ignite and pour over roast. Serve immediately. Pass remaining glaze with meat.

12 servings.

RIBS WITH APPLES AND KRAUT

Celebrate Oktoberfest flavors any time of year with this hearty oven dinner. Serve with icy coid beer or cider.

4 pounds loin back pork ribs

1 teaspoon salt

'A teaspoon pepper

2 tablespoons butter or margarine

2 cups chopped onions

3 tart apples, peeled, cored and sliced

1 (32-ounce) jar sauerkraut, drained

1 tablespoon caraway seeds

1 cup apple cider

1A cup packed brown sugar

lA teaspoon Tabasco sauce

Cut ribs into serving pieces, about 3 ribs each. Sprinkle lightly with salt and pepper. Arrange ribs, fat side down, on rack in large roasting pan or on broiler pan. Bake in a 350 ° oven 1 hour. Remove ribs from oven. Drain off fat, remove rack, and place ribs back in pan. In large skillet melt butter. Add onions and apples; cook, stirring often, until limp. Arrange apple mixture over ribs. Combine sauerkraut, caraway seeds, apple cider, brown sugar and Tabasco sauce; spread over apple mixture. Bake, covered, in a 350° oven until ribs are tender, about 1 hour.

4 to 6 servings.

BARBECUED RIBS

These simple preparation steps lead to succulent hickory-smoked ribs. Allow I pound loin back pork ribs or lf4 pound country-style loin ribs per person. Cut into serving pieces; remove any excess fat. Place in large skillet or Dutch oven; pour I (3 112ounce) bottle liquid smoke and 2 cups cold water over ribs. Cover and steam over moderate heat 20 to 25 minutes. Drain.

To Grill: Grill drained ribs 3 inches from moderate coals 20 minutes, turning once. Brush with Barbecue Sauce (below); continue grilling until ribs are done, 20 to 30 minutes, basting often with sauce.

To Cook on Rotisserie: lace or weave drained ribs onto rotisserie rod, balancing ribs for even cooking and turning; secure ends with holding forks. Arrange medium-hot coals at back of firebox; place drip pan under ribs. Cook ribs until done, about I hour, basting frequently with Barbecue Sauce (below).

To Bake: Arrange drained ribs in single layer in shallow baking pan. Spread with Barbecue Sauce (below). Bake, covered, in a 325 • oven until tender, about I hour.

Barbecue Sauce: In saucepan combine I cup catsup, 'h cup lemon juice, I teaspoon chili powder, 'A teaspoon onion powder, 'A teaspoon garlic powder and cup packed brown sugar; simmer IS minutes.

MANICOTTI AL FORNO

This cheese-stuffed pasta baked in a rich tomato-meat sauce is a variation of a popular dish from southern Italy. Perfect for a party!

-manicotti (below)

2 pounds sweet Italian sausage or ground beef

1 h cups llnely chopped onions

1 clove garlic, minced

2 (16-ounce) cans diced tomatoes

3 (8-ounce) cans tomato sauce

2 tablespoons snipped parsley

2 tablespoons sugar

1 tablespoon dried basil, crumbled

1 teaspoon dried oregano, crumbled

h to 1 teaspoon salt

1A teaspoon pepper

2 (16-ounce) cartons ricotta cheese or 3 (12-ounce) cartons or 3 cups cottage cheese

1 (8-ounce) package mozzarella cheese, diced

y, cup freshly grated Parmesan cheese

2 eggs

1 teaspoon salt

'A teaspoon pepper

1A cup freshly grated Parmesan cheese

1A cup snipped parsley

Prepare manicotti; set aside Brown meat; drain off excess fat. Stir in onions, garlic, tomatoes, tomato sauce, 2 tablespoons parsley, sugar, basil, oregano, h to 1 teaspoon salt and 'A teaspoon pepper. Simmer 30 minutes, stirring occasionally. Combine ricotta cheese, mozzarella cheese, cup Parmesan cheese, eggs and remaining salt and pepper in large bowl. Spread about 2 heaping tablespoons filling down the center of each manicotti; roll up. Spoon Y, cup sauce into each of two 9xl3-inch baking pans. Arrange manicotti in single layer in pans; pour sauce over manicotti. Garnish each pan with 2 tablespoons Parmesan cheese and 2 tablespoons parsley. Bake, uncovered, in a 350 ' oven until bubbly, 35 to 40 minutes. Let stand 5 to 10 minutes before serving.

About 30 manicotti; 10 to 15 servings.

To make manicotti: Combine 6 eggs, l'h cups flour, 'A teaspoon salt and I Y, cups water; beat until smooth. Let batter stand at least 30 minutes. Slowly heat an 8-inch skillet. Pour in about 2 tablespoons batter (use long-handled measuring cup or ladle for pouring), rotating skillet quickly to spread batter evenly over bottom. Cook over medium heat until top is dry but bottom is not brown. Carefully remove from skillet; stack as they are cooked. Continue cooking until all batter is used.

Variation: Substitute 2 (8-ounce) packages prepared manicotti for manicotti ingredients.

Cook following

directions.

PoRK CHoPs AND APPLE SAUTE

Applejack brandy adds marvelous flavor and sauteed apple rings add elegance. For firm but tender rings, watch cooking time carefully

6 loin pork chops, 1 inch thick

1 teaspoon salt

1 cup packed brown sugar

%cup applejack brandy

'lz cup apple juice

2 large red cooking apples, cored

2 tablespoons butter or margarine

'A cup dry sherry

'A cup chopped preserved ginger (optional)

In ovenproof skillet sear chops on both sides over medium-high heat. Sprinkle with salt. In small saucepan combine brown sugar, applejack and apple juice; cook, stirring constantly, over medium-high heat until well blended, about 2 minutes. Pour over chops. Bake, covered, in a 350° oven 15 minutes. Uncover; bake until tender, about 25 minutes longer. Cut apples into thick rings. In small skillet melt butter over medium heat; add apple slices. Turn once; stir in sherry. Cook until apples are tender but still hold shape, 4 to 5 minutes.

To serve: Arrange chops along one side of heated platter, overlapping if necessary. Arrange apple slices along opposite side of platter; fill centers with ginger.

6 servings.

SPICY SKEWERED PoRK

Tender pork cubes marinate in a unique garlic-sparked marinade. So compatible with a colorful bouquet of summer vegetables

'lz cup vegetable oil

1A cup red wine vinegar

1 onion, sliced

4 garlic cloves, halved

2 bay leaves

2 teaspoons salt

1 teaspoon dried basil, crumbled

1A teaspoon pepper

2 pounds boneless pork loin

- bamboo or metal skewers

Combine oil, vinegar, onion, garlic and seasonings in medium bowl. Cut pork into 1\2-inch cubes; stir into marinade. Refrigerate, covered, 6 to 8 hours or overnight. Prepare grill. Thread pork cubes onto skewers, leaving a space between cubes. Brush with marinade and grill 5 inches from medium-hot coals, brushing with marinade and turning several times. Cook until pork is no longer pink on inside, about 20 minutes. Transfer to heated platter; serve immediately 4 to 6 servings.

STIR- FRIED PoRK

A Chinese native and a member of the mustard family, radishes are a pungent, crisp addition to this p eppy pork entree.

'lz pound boneless pork, cut into thin strips

1 tablespoon teriyaki sauce

'AI to 'A teaspoon crushed red pepper

2 tablespoons cornstarch

3 tablespoons teriyaki sauce

1 tablespoon white vinegar

'A cup water

2 tablespoons vegetable oil

1 cup chopped onion

2 cups diagonally sliced bok choy

1A to 'lz teaspoon salt

10 to 12 radishes, thinly sliced (about 'A cup)

Combine pork, 1 tablespoon teriyaki sauce and red pepper; set aside. Combine cornstarch, 3 tablespoons teriyaki sauce, vinegar and water; set aside. Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Stir-fry pork mixture until pork is no longer pink, about 2 minutes; remove from wok. Add 1 tablespoon oil to wok; stir-fry onion until slightly softened, about 2 minutes; remove from wok. Stir-fry bok choy until crisp-tender, 1 to 2 minutes. Add cornstarch mixture, pork, onions and salt; stir-fry until mixture boils, about 2 minutes. Stir in radishes; heat through.

3 servings.

LAsAGNA

Try Italian-style sausage for a more authentic flavor. Be sure to drain meat thoroughly before combining with other ingredients

1 \2 pounds sweet Italian sausage or 1 (8-ounce) package lasagna noodles ground beef

1 teaspoon minced garlic ( 2 to 3 cloves)

1 tablespoon snipped parsley

\2 teaspoon salt

1 tablespoon dried basil, crumbled

2 {15-ounce) cartons ricotta cheese or 2 {12-ounce) cartons cottage cheese

2 eggs

1 tablespoon dried oregano, \2 teaspoon salt 1 teaspoon pepper crumbled

3 ( 6-ounce) cans tomato paste

1 {16-ounce) can tomatoes

'h cup water

2 tablespoons snipped parsley \2 cup freshly grated Parmesan cheese

1 pound sliced mozzarella cheese - dried oregano, crumbled

Brown meat; drain off excess fat. Stir in garlic, 1 tablespoon parsley, \2 teaspoon salt, basil, oregano, tomato paste, tomatoes and water; simmer 1 hour, stirring occasionally. Cook noodles following package directions; drain, rinse and pat dry with paper towels. Combine ricotta cheese, eggs, 1'2 teaspoon salt, pepper, 2 tablespoons parsley and Parmesan cheese. SpMn about 1'2 cup meat sauce on borrom of 9x13-inch baking pan; cover with layer of noodles. Spread one-third of cheese mixture, one-third of mozzarella cheese and one-third of meat mixture over noodles; repeat twice. Sprinkle with oregano. Refrigerate, covered, or bake immediately, uncovered, in a preheated 375 • oven 30 to 40 minutes. Allow 60 to 70 minutes if refrigerated before baking. Let stand 15 to 20 minutes before curring imo squares.

12 servings.

HAM HINT'S

Simple preparation, popular flavor, little waste and ea.ry carving- a home chef's dream. Ham is available fresh, cured, canned or cured and smoked, whole or in a variety of cuts. Refrigerate in original wrapper. Except for dated packages, storage should not exceed 1 week. It may be stored in freezer, over-wrapped with foil, up to 2 months at o·F. Allow 1Ato \1 pound per serving for boneless ham; allow \1 to 1'2 pound per serving of semiboneless ham; allow up to '14 pound per serving for bone-in ham. Bake ham in a 325 • oven, uncovered, according to timetable. If desired, glaze the last 30 minutes.

Approximate

Weight

Cut (pounds)

Boneless Ham, 3 to 4 (end)

Fully Cooked 5 to 7 (halt) 7to 10

10 to 12

12 to 14

Semi-Boneless Ham, 4to 6 (halt)

Fully Cooked 10 to 12

Bone- In Ham , 10 to 13

Fully Cooked 13to 16

Arm Picnic Shoulder, 4to8

Fully Cooked

Canadian-Style Bacon 2to4

Internal

Approximate Total Cooking Time (hours)

1\2 to l'A 2to2'A

2Yz to 3

3 to 3Yz

3Yz to 4 l'A to 2Yz

3 to 3Yz

3 to 312 3Yz to 4 l'A to 2'A

COMPANY HAM

Beer keeps bam super moist, and glaze enhances its flavor Allow 14 pound per serving and garnish with crab apples nestled in curly endive.

1 (5 to 14-pound) boneless fullycooked ham, sliced 'A-inch thick

1 cup packed brown sugar l'z cup Dijon mustard and tied together - spicy crab apples (optional) 1 (12-ounce) can beer - curly endive (optional)

Place ham in shallow roasting pan. Reserve '14 cup beer; pour remaining beer over ham. Roast in a 325 • oven, following timetable for Boneless Fully Cooked Ham (page 60 ); baste frequently with beer.

Approximately 45 minutes before ham is done, combine remaining beer, brown sugar and mustard. Brush half of glaze over ham. Continue roasting, brushing with remaining glaze.

To serve: Cut slices in half or into thirds. Garnish platter with crab apples nestled in curly endive. Serve with sauce from roasting pan.

ROAST LEG OF LAMB

A favorite, familiar cut of this delicately flavored meat. Lamb should be served piping bot. Allow V2 to '14 pound of bone-in lamb per person; boneless lamb per person. If desired, season roast with 1V2 teaspoons minced garlic, 1 tablespoon paprika, 1V2 teaspoons dried rosemary, crumbled , 2 teaspoons salt and V2 teaspoon pepper. Cut slits in roast with point of knife; press seasoning mixture into slits. Place roast, fat side up, on rack in shallow roasting pan. Roast in a 325 • oven to desired doneness. Do not add water; do not baste; do not cover.

Approximate

Leg 5to9

Rare 15 to 18

Medium 19 to 22

' Well done 23 to 25

Leg, shank 3to4 Rare 22 to 25

half Medium 26 to 28

' Well done 29 to 33

Leg, sirloin 4to 5 Rare 18to 20

' half Medium 21to 24 16o ' Well done 25to 28

Leg, boneless 4to7

Rare 20to 22 140 '

Medium 23to 26 16o'

Well done 27to 29 170 '

To serve: Roasts will be easier to carve if allowed to stand, covered with foil, about 15 minutes after removing from oven. If roast is to stand, it should be removed from oven when thermometer registers 5 • lower than desired doneness.

Lamb is a good source of protein, B vitamins, iron and zinc. A 3 oz. serving lean leg of lamb= 158 calories.

CRoWN RoAST OF LAMB

Inherent tendern ess combines with regal appearan ce. AOow 2 to 3 ribs per p erson. "Standing" instructions are important for attractive carving. Have butcher prepare crown roast of lamb. Place refrigerated roast on rack in shallow roasting pan. Rub entire surface of roast with garlic clove; brush with olive oil. Sprinkle 1'2 teaspoon pepper and 1 tablespoon dried, crumbled tarragon into cut surfaces between each chop. Push a ball of firmly-crumpled foil into center of crown. Cover each rib end with foil. Set oven at 375 ';do not preheat. Do not add water; do not baste; do not cover.

Approximate Cooking Time (min./pound)

Rare 15 to 20

Medium

20 to 25

Well done 25 to 30

Internal Temperature Reading on Meat Thermometer

140 '

160 '

170 '

To serve: Roasts will be easier to carve if allowed to stand, covered with foil, about 15 minutes after removing from oven. Roast should be removed from oven when thermometer registers 5' lower than desired donen ess. Replace foil on rib ends with paper frills, cherry tomatoes, cooked pearl onions or kumquats. If desired, fill hollow of roast with buttered tiny peas and onions, mashed potatoes, sauteed mushrooms, rice, cracked wheat or wild rice with almonds. Garnish platter with watercress and minted pears. Start carving at one of ends where ribs are tied together. Slice down between each rib; allow 2 to 3 ribs per serving.

Tip: To be most palatable, lamb must be served very hot from a hot platter onto hot plates.

Rack of Lamb: The same rib portion as the crown roast is used for rack of lamb, except the thin ends of ribs are left covered with layer of fat and lean. Arrange rack or racks of lamb on broiler pan with space in between. Follow directions in recipe above for seasoning. Roast in a preheated 375' oven a total of 35 to 40 minutes for medium-rare, 40 to 45 minutes for medium. Cover with foil; let stand 10 to 15 minutes.

DILLY LAMB KABOBS

A savory basting butter is the perfect partner for this lamb-veggie combo. For maximum tenderness, keep coals at medium temperature.

1 pound boneless lamb loin

1 small head cauliflower

1 green bell pepper

1 cup butter or margarine, melted

2 tablespoons lemon juice

1 teaspoon dill weed

1'2 teaspoon salt

1/.i teaspoon pepper -skewers

Cut lamb into 1112-inch cubes. Divide cauliflower into 8 florets; blanch in water to cover 3 minutes, drain. Cut pepper into 8 squares. On each of 4 skewers, alternate lamb, green pepper and cauliflower. Combine butter, lemon juice, dill weed, salt and pepper.

To gri ll: Place 25 to 30 coals on one side of bottom rack in grill. Light coals, allow 30 to 40 minutes for charcoal to burn down to ash-covered coals. Place an 81'2 x12 -inch foil pan opposite coals. With long tongs, arrange coals in single layer. Grill kabobs, covered, over foil pan, 5 inches from medium coals to desired doneness, 25 to 30 minutes; turn and baste often with dill -butter.

4 servings

''Iwant e-;ePJ pe=nt to have a ehieken in his pot on Sundays," professed Heruy N of France. Wouldn't this magnanimous leader be pleased to dine in any of our homes today where poultry is prepared in hundreds of ways any day of the week This congenial entree has undergone rather astonishing changes since King Henry labored to elevate the peasants' standard of living.

Formerly considered an extravagance served only on special occasions or on Sunday, poultry is prized today for its versatility and economy. It is the darling of dieters, cholesterol watchers , plain and experimental cooks and diners of all ages.

This chapter contains a wide range of ideas for family fare as well as your most elegant entertaining. We have included several game recipes and some festive accompaniments to complement poultry entrees - sauces, chutney and a colorful cranberry mold. You won 't need a wish bone to bring you exciting ideas for preparing poultry.

72

MOROCCAN CHICKEN

Couscous, a semolina cereal made from wheat, provid es a pleasant change from rice and potatoes The creative combination of spices adds to the exotic fla vor

1 cup couscous

I> cup chopped walnuts

.,. teaspoon pepper

- dash ground cloves

1A cup raisins - dash turmeric

2 tablespoons butter or margarine, 1 (5 to 6-pound) roasting chicken, melted thawed

3 tablespoons honey

'AI teaspoon cinnamon

1 bread slice

2 tablespoons butter, melted, or

.,. teaspoon ginger vegetable oil

.,. teaspoon ground cumin

Cook couscous following package directions; cool. Combine couscous with nuts, raisins, 2 tablespoons melted butter, honey and spices. Remove giblets from chicken; rinse chicken and pat dry. Stuff chicken with about two-thirds cf couscous mixture. Tuck bread slice into cavity opening to seal. Turn wing tips onto back of chicken. Place chicken, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons melted butter. Roast in a 375 o oven until tender, about 11> to 2 hours or until meat thermometer reads 180 o. Spoon remaining couscous into buttered casserole. Bake, covered, until heated through, about 20 minutes. Let chicken stand 20 minutes before carving.

4 to 6 servings.

CHICKEN WELLINGTON

No, it d oesn't have to be made with beef For splend id presentation, drizzle with sauce a nd crown with sauteed fluted m ushroom caps

1 (10-ounce) package frozen chopped spinach, thawed

'A pound fresh mushrooms, chopped {11> cups)

I> teaspoon dried thyme, crumbled

1A teaspoon dried marjoram, crumbled

3 tablespoons butter or margarine

3 hard-cooked eggs, chopped

3 whole boneless chicken breasts (about 1 pound each)

I> teaspoon salt

6 frozen patty shells, thawed

1 egg, beaten

1 tablespoon water

- Creamy Wine Sauce (below)

- Sauteed Fluted Mushroom Caps (page 231)

Squeeze liquid from spinach. Cook mushrooms, thyme and marjoram in butter until tender; combine with spinach and eggs. Set aside. Cut chicken breasts in half; remove skin. Flatten chicken between 2 pieces waxed paper with flat side of meat mallet or rolling pin to about 14-inch thickness. Sprinkle salt over chicken. Roll out each patty shell on lightly floured surface to 8x6-inch rectangle. Spoon about I> cup spinach mixture on each flattened piece of chicken, spreading to within I> inch of edges. Roll up; place, seam side down, on pastty Fold up sides of pastty to center. Fold up remaining pastty over chicken, pinching edges together to seal. Arrange, seam side down, on lightly greased 10x15-inch jelly roll pan. Combine egg with water; brush over pastry Refrigerate, covered, 2 to 24 hours. Bake, uncovered, in a 400° oven 40 minutes; cover loosely with foil, bake 10 to 15 minutes longer. Serve with Creamy Wine Sauce. Garnish with Sauteed Fluted Mushroom Caps.

4 to 6 servings.

Creamy Wine Sauce: Melt 3 tablespoons butter or margarine; stir in 3 tablespoons flour, '12 teaspoon salt and dash white pepper. Gradually stir in 11> cups half and half. Cook over medium heat, stirring constantly until mixture comes to a boil; boil and stir 1 minute. Stir in cup dry white wine. Stir in I> cup shredded Swiss cheese until melted. Amount: 13ft cups.

OvEN CHICKEN KIEV

What a relief to have assembling all done ahead and then simply bake in the oven. Wheat germ is a healthful addition to this classic.

4 whole boneless chicken breasts 1Ateaspoon pepper (about 1 pound each)

'h cup butter (1 stick), chilled

1 tablespoon snipped chives

1Acup flour

1 egg, slightly beaten

1 tablespoon water

1 tablespoon snipped parsley 'h cup wheat germ

1 clove garlic, minced

5 tablespoons butter, melted 'h teaspoon salt

Cut chicken breasts in half; remove skin. Flatten chicken between 2 pieces waxed paper with flat side of meat mallet or rolling pin to about %-inch thickness. Cut butter stick in half crosswise; cut each half into 4 lengthwise sticks. Combine chives, parsley, garlic, salt and pepper; roll each butter stick in mixture. Place I butter stick at edge of each breast. Fold sides to center; roll up, making a firm tight roll. Fasten with wooden picks (butter must be completely encased). Sprinkle lightly with flour. Combine egg and water; dip chicken into egg mixture, then roll in wheat germ and dip in melted butter. Place in greased !Ox15·inch jelly roll pan. Refrigerate, covered, until ready to bake. Bake, uncovered, in a preheated 450 ' oven until tender and lightly browned, 20 to 25 minutes. Remove picks.

6 to 8 servings.

1. Lay breast down on cutting board skin side up. Break the breast-bone by pressing on it firmly. Remove skin if desired.

2. Turn over. With both bands, bend breast back untt1 keel bone shows through. Run thumb along each side of keel bone. Remove keel bone.

3. Remove rib bones one at a time.

4 Locate wishbone with fingers Cutting close to bone, remove wishbone.

5. Lay breast flat on cutting board. Cut breast in half

6 Cut out white tendon from bottom side of each half

CHICKEN MORNAY

We all adore do-aheads for company and this is a dinner party delight that bakes while you pass the bars d'oeuvres.

6 boneless chicken breast halves

2 cups chicken broth

2 pounds broccoli

6 tablespoons butter or margarine

6 tablespoons flour

1'h cups half and half

y, cup shredded Swiss cheese

2 tablespoons freshly grated Parmesan cheese

'A teaspoon nutmeg

1A teaspoon dried thyme, crumbled

'A teaspoon salt

'A teaspoon white pepper

6 ('A.-inch thick) slices Prosciutto or cooked ham

'h cup freshly grated Parmesan cheese

2 to 3 tablespoons buttered bread crumbs

- snipped parsley or toasted sliced almonds

Simmer chicken in broth, covered, over medium heat 15 minutes. Cool, remove skin; refrigerate chicken. Reserve I '14 cups broth. Trim broccoli, discarding leaves. Cut florets into 1'h to 2-inch portions. Cut stems into I to I \2-inch portions. Steam broccoli until crisptender- stems 3 to 4 minutes, florets about 2 minutes. Drain; plunge into ice water. Drain; dry on paper towels. Melt butter in 2-quart saucepan; blend in flour. Gradually stir in reserved chicken broth and half and half. Bring to boiling over medium heat, stirring constantly; boil and stir I minute. Stir in Swiss and 2 tablespoons Parmesan cheese, nutmeg, thyme, salt and pepper. Butter 9xl3-inch baking pan; arrange broccoli stems in center of pan and group broccoli florets at ends of pan. Wrap a piece of ham around each chicken breast; arrange in center of pan. Drizzle about \2 cup sauce over broccoli florets; spoon remaining sauce over chicken breasts. Sprinkle with remaining Parmesan cheese and crumbs. Bake, uncovered, in a 3500 oven until heated through, 40 to 45 minutes. Sprinkle with parsley

4 to 6 servings.

Tip: Can be prepared ahead. Refrigerate, covered, several hours or overnight. Bake, uncovered, in a 350" oven about 60 minutes.

CHICKEN DIVAN

This dish may be made ahead of time and refrigerated, if desired Top with snipped parsley andjor toasted sliced almonds. Complete menu with a colorful fruit compote and crusty rolls.

1 whole chicken breast, halved -water -white wine

1 (10-ounce) package frozen broccoli spears

1 (10'A-ounce) can cream of chicken soup

1A cup water

1 tablespoon dry sherry

'A cup shredded Cheddar cheese (1 ounce) - snipped parsley or toasted sliced almonds

In medium saucepan, cook chicken breast halves in water and wine to partially cover. Bring to boiling; reduce heat and simmer, covered, until tender, about 35 minutes. Drain; set aside. In small saucepan combine broccoli and \2 cup water; bring to boiling. Simmer, covered, 3 minutes. Divide broccoli between 2 greased individual au gratin dishes. Slice chicken; arrange over broccoli. Combine soup, 1/• cup water and sherry; pour over chicken. Sprinkle 2 tablespoons cheese over each dish. Bake in a preheated 350" oven until bubbly and cheese is melted, about 25 minutes. Garnish with snipped parsley.

2 servings.

Tip: If prepared ahead of time and refrigerated, allow 30 to 35 minutes baking time.

CHICKEN ALA KING IN CREPE Curs

An old-timer that never lacks for fans. Crepe cups add a touch of glamor for special occasions.

3 whole chicken breasts (about 2'h pounds)

2 cups water

'h cup dry white wine

'A cup butter or margarine

'h cup diced green beD pepper

1 (B-ounce) can mushroom stems and pieces, drained

'h cup flour

1A teaspoon salt

- dash white pepper

1 pint half and half (2 cups)

1 (14'h-ounce) can chicken broth

1 (2-ounce) jar diced pimiento, drained

- Cri!pe Cups (below) or patty sheDs

- snipped parsley

Simmer chicken in water and wine until tender, about 35 minutes. Cool; remove skin and bones. Cut chicken into l-inch cubes; refrigerate. Melt butter in large skillet; saute green pepper and mushrooms until green pepper is tender. Blend in flour, salt and pepper. Gradually stir in half and half and chicken broth. Cook over medium heat, stirring constantly; until mixture comes to a boil; boil and stir I minute. Stir in chicken and pimiento; heat through.

To serve: Spoon into Crepe Cups; garnish with parsley

6 ('14-cup) servings.

Cri!pe Cups:

1 'h cups milk

1 'h cups flour

3 eggs

'A teaspoon salt

2 tablespoons butter or margarine, melted

Combine all ingredients in blender or mixer; beat until smooth. Let batter stand I hour before baking. Slowly heat a lightly greased 8-inch skillet Pour 'A cup batter into center of pan. Tilt skillet quickly to spread batter ever.ly over pan. Cook until crepe is golden on bottom and top is dry Carefully remove from skillet, stack and cover with towel. Repeat with remaining batter. lightly grease desired number of (10-ounce) custard cups. Gently fit each crepe, browned side down, in a custard cup. Arrange custard cups on baking sheet Bake in a preheated 400° oven until lightly browned, 8 to 10 minutes. Cool I to 2 minutes; remove from custard cups; cool on wire racks.

16 crepe cups.

Tip: Crepes can be cooked ahead and refrigerated or frozen in airtight, moisture proof wrap. Bake into Crepe Cups when needed.

CHICKEN ON THE GRILL

This light but flavorful sauce is a tasty alternative to heavier, sweeter recipes. Regular basting is essential to keep poultry moist and nicely broumed.

1 cup vinegar

'h cup water

1 'h teaspoons salt

2 (2'h to 3-pound) chickens, 'h cup butter or margarine quartered

Combine vinegar, water, butter and salt; heat until butter melts and salt dissolves; keep hot on grill. Brush chicken on both sides with sauce. Arrange chicken, bone side down, on grill 5 inches from medium coals. Every 10 to 15 minutes, brush chicken generously with sauce and turn. Grill until golden brown and tender, about I to ! 'A hours.

6 to 8 servings.

CHICKEN AND DRESSING CASSEROLE

Hearl)! homey and aU the good things we recaU about Grandma's family suppers. Great way to use leftover turkey too.

1 (3¥z-pound) frying chicken, cut up 1 teaspoon salt

1 quart chicken broth ¥z teaspoon dried thyme, crumbled

6 tablespoons butter or margarine 'A teaspoon dried marjoram,

1 cup chopped onion crumbled

3A cup chopped celery

1A teaspoon nutmeg

2 tablespoons minced parsley 'A teaspoon pepper

1 ¥z teaspoons dried rubbed sage

6 cups bread cubes

1A cup butter or margarine

1A cup flour

Combine chicken and broth in large kenle. Bring to boiling, reduce heat; simmer until chicken is tender, 45 to 60 minutes. Remove chicken; reserve broth. Remove skin from chicken; cut chicken into l-inch cubes. Melt 6 tablespoons buner in large skillet; add onion, celery, parsley and sage. Cook, stirring occasionally, until onion and celery are tender. Toss into bread cubes with seasonings. Add Y, cup reserved chicken broth; mix lightly. Set aside. Melt 'A cup butter over medium heat in 1-quart saucepan. Blend in flour. Gradually stir in 21h cups reserved chicken broth. Bring to boiling over medium heat, stirring constantly; boil and stir 1 minute. In bunered casserole, layer half of stuffing; cover with half of chicken and half of gravy Repeat with remaining ingredients. Bake, covered, in a 350' oven 30 minutes. Remove cover; bake until lightly browned and heated through, about 20 minutes longer.

6 to 8 servings.

Variation: Substitute 3 cups cooked cubed chicken or turkey for 1 frying chicken.

CHICKEN IN A BREAD BOAT

Prep a re fiUings ahead f or these hot hero-like sandwiches. A great Su nday night supper idea. 'A cup mayonnaise

4 cups diced cooked chicken

5 green onions, including tops, 1 ( 4-ounce) package shredded thinly sliced (¥z cup) Monterey Jack cheese (1 cup)

1 (8-ounce) can water chestnuts, 1 baguette (long thin French bread) drained and coarsely chopped 1 ( 4-ounce) package shredded

4 teaspoons Dijon mustard

Monterey Jack cheese (1 cup)

1 teaspoon Worcestershire sauce - snipped parsley, sliced green

1 teaspoon salt onion or olives (optional)

5 to 6 drops Tabasco sauce

Preheat oven to 450'. In large bowl, combine mayonnaise, 5 green onions, water chestnuts, mustard, Worcestershire sauce, salt, and Tabasco; stir in chicken and 1 package cheese. Split baguette in half lengthwise. If necessary, trim any uneven crust from bonom so halves rest evenly. Place bread, cut sides up, on baking sheet or broiler pan. Spread topping evenly over each half. Sprinkle 1 package cheese over topping. Bake until cheese is bubbly and lightly browned, about 10 minutes. Transfer to a long cutting board; garnish with snipped parsley, sliced green onion or olives. Cut each half into 3 to 4 portions.

6 to 8 servings

Variation:

Shrimp Boat: Combine V2 cup mayonnaise, V2 cup dairy sour cream, V2 cup freshly grated Parmesan cheese, Y, cup thinly sliced green onions, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 to 2 teaspoons prepared horseradish, 5 to 6 drops Tabasco sauce, V2 pound cut-up cooked shrimp and 3/.o to 1 pound flaked cooked orange ruffie and 1 ( 4ounce) package shredded Monterey jack cheese. Spread filling on baguene as in recipe above.

Tip: Toppings can be prepared ahead and refrigerated, covered.

FLAUTAS

A choice of fiUings and sauces aUows the cook to suit personal tastes.

3 tablespoons butter or margarine » teaspoon pepper

'A cup flour - dash paprika

'h teaspoon salt - dash nutmeg

1 cup chicken broth

1 'h cups diced cooked chicken

1 tablespoon lemon juice 16 corn tortillas

1 tablespoon snipped parsley - Guacamole (page 71)

1 tablespoon grated onion

Melt butter in saucepan, blend in flour and salt; stir in chicken broth. Cook over medium heat, stirring constantly until mixture comes to a boil; boil and stir 1 minute. Stir in lemon juice, parsley, onion, pepper, paprika, nutmeg and chicken. Spoon 1 heaping tablespoon chicken mixture in a line below center on each tonilla, roll-up tightly; fasten with wooden picks. Heat 'h inch oil to 375 '. Cook flautas until crisp, 1 to 2 minutes. Drain and keep warm. Serve with Guacamole.

16jlautas.

Variation:

Beef Flautas: Saute 1 pound ground beef and 1 cup onion until beef is brown; drain. Stir in 1 teaspoon chili powder, 'h teaspoon salt, 'h teaspoon dried oregano, crumbled, % teaspoon cinnamon and Y, cup Red Chili Sauce (below). Spoon 2 tablespoons filling onto each tonilla as in recipe above. Amount: 28 jlautas.

Red Hot Chili Sauce:

5 to 7 ounces banana peppers

1A cup vegetable oil 1 teaspoon salt (about 10)

2 cups hot water

1Acup tomato paste

1 clove garlic, minced

1 teaspoon dried oregano, crumbled 'A teaspoon ground cumin

Rinse peppers; remove stems, seeds and any pithy material inside. Cover with hot water; let stand 20 to 30 minutes. Place peppers in blender with enough of the water to blend; buzz until smooth. Add remaining water and remaining ingredients. Simmer sauce until slightly thickened, stirring occasionally, 15 to 20 minutes.

Amount: 2 cups.

GRoUND TuRKEY SQuAREs

Don't miss trying these "saucy" ground turkey squares. Nutritious, delicious family fare!

2 pounds ground turkey 2 cups crushed round butter

1 cup chopped onion crackers

1 green bell pepper, chopped 1 cup chopped celery

2 tablespoons butter or margarine 1 'h cups cooked rice

3 eggs 'A teaspoon salt

1 ( 1O'A-ounce) can cream of chicken 'A teaspoon pepper soup -Chicken Mushroom Sauce (below)

1 (133A-ounce) can chicken broth

In large skillet saute turkey, onion and green pepper in butter until turkey is browned; drain. Combine eggs, soup, broth, turkey mixture and remaining ingredients. Spread evenly in greased 8x12·inch glass baking dish. Bake, uncovered, in a 350' oven until lightly browned, 55 to 60 minutes. Let stand 10 to 15 minutes before serving. Cut into squares; serve with Chicken Mushroom Sauce.

12 servings.

Chicken Mushroom Sauce: Combine 1 (10'14-ounce) can cream of chicken soup, 'h cup milk, 1 ( 6-ounce) jar s liced mushrooms, drained, and 'h cup freshly grated Parmesan cheese in 1-quart saucepan. Heat through, stirring occasionally: Sprinkle with 2 tablespoons snipped parsley:

TuRKEY ToNNATO

Preparation for this lovely chilled entree begins the day before serving From northern Itai:Ji the smooth tuna sauce enhances mild-flavored meats like turkey

1 (5-pound) whole turkey breast, 1 teaspoon anchovy paste split, boned and tied 1 tablespoon lemon juice

3 cups water 1 teaspoon salt

3 chicken bouillon cubes \0! teaspoon cayenne pepper

2 cups dry white wine \0! teaspoon white pepper

3 ribs celery, sliced 'A cup whipping cream

2 carrots, sliced - parsley sprigs

1 large onion, sliced 1 tablespoon capers, rinsed and 2 cloves garlic, split well-drained

1 (31A-ounce) can oil-packed tuna, - Tomato Rose (page 230) drained

Combine turkey breast, water, bouillon cubes, wine, celery, carrots, onion and garlic in 3quart Dutch oven. Bring liquid to a boil, reduce heat; simmer until turkey reaches an internal temperature of 165 ·, 100 to 120 minutes. Refrigerate turkey in broth overnight. Remove breast from stock, discard skin; cut into '14·inch slices. Refrigerate, covered.

To prepare sauce: Skim fat from broth, strain broth; boil over high heat until reduced to '14 cup. Cool to lukewarm Comb ine reduced broth, tuna, anchovy paste, lemon juice, salt and peppers in blender; buzz until smooth. Whip cream until soft peaks form; fold in tuna mixture. Arrange a s ingle layer of turkey slices in pan, cover with sauce. Repeat layers until turkey and sauce are used. Refrigerate, covered, at least 6 hours.

To serve: Gently lift turkey slices from sauce, arrange o n serving platter surrounded by parsley sprigs. Spoon some sauce over turkey, sprinkle with capers. Arrange Tomato Rose in center of platter.

10 to 12 servings.

TURKEY SCALOPPINE

More economical than its veal counterpart but plenty special for party menus. We suggest garnishing it with sauteed fluted mushroom caps.

1'h pounds turkey breast slices

'A pound thinly sliced Vtrginia or 'h cup flour prosciutto ham

'A cup butter or margarine

'A pound fresh mushrooms, thinly

1 tablespoon oil sliced ( 1'h cups)

'A teaspoon pepper

'h cup freshly grated Parmesan

y, cup chicken broth cheese

y, cup dry white wine

1 tablespoon butter or margarine

'h cup freshly grated Parmesan - Sauteed Fluted Mushroom Caps cheese (page 231)

Thaw turkey in refrigerator if frozen. Dip turkey slices in flour; shake off excess. Melt butter with oil in large skillet. Saute turkey slices over medium heat, a few at a time, until lightly browned, 1 to 11'2 minutes per side. Arrange slices in a single layer in shallow baking pan; sprinkle with pepper. Add broth and wine to butter in skillet. Heat, scraping bottom of skillet to loosen all browned panicles. Boil 1 minute; remove from heat. Sprinkle 1'2 cup Parmesan cheese evenly over turkey slices; cover each slice with a ham slice trimmed to neatly cover turkey Spoon mushrooms over ham; sprinkle with remaining cheese. Drizzle pan juices over cheese; dot with remaining butter. Bake in upper third of a preheated 400' uven until cheese melts, 8 to 10 minutes. Garnish with Sauteed Fluted Mushroom Caps. 5 to 6 servings.

GROUND TURKEY BURRITOS

Let the microwave do its speedy magic for the final heating of this colorfully-garnished ground turkey treat

1 teaspoon vegetable oil

1 pound ground turkey

o/3 cup minced onion

1 cup Guacamole (below)

12 (9-inch) flour tortillas

1 (8-ounce) package shredded

l'A teaspoons minced garlic (about Cheddar cheese (2 cups) 2 cloves)

2 cups chopped onions

1 (1.25-ounce) package taco -shredded lettuce seasoning mix

3 large tomatoes, seeded and

'A teaspoon chili powder chopped

'A cup water - picante sauce

In large skillet brushed with oil, saute turkey, minced onion and garlic until turkey is no longer pink. Stir to crumble meat. Blend in taco seasoning, chili powder and water. Bring to boiling, reduce heat; simmer 10 minutes. Prepare Guacamole. Warm tortilla package in microwave 1 to 2 minutes.

To assemble: Spoon 114 cup turkey mixture onto tortilla near one edge. Top with 1 tablespoon each of cheese, chopped onion and Guacamole. Fold edge nearest filling up and over filling just until mixture is covered. Fold in the two sides, envelope-fashion, then roll up. Arrange rolls, seam side down, in 2 glass baking dishes. Refrigerate, covered, up to 1 hour.

To serve: Microwave (HIGH), covered with paper towel, until hot, 3 to 5 minutes. Serve over shredded lettuce and top with additional Guacamole, cheese, onion, tomato and picante sauce.

12 burritos.

Guacamole: Peel and seed 2 large ripe avocados; mash with fork. Stir in 2 tablespoons lemon juice, Vz cup finely chopped tomato, 1/z cup minced onion, 3 tablespoons picante sauce, 2 tablespoons diced green chilies and 1'2 teaspoon garlic salt. Amount: 20 cups.

ROASTED TURKEY BREAST

FoUow these simple guidelines for a moist, perfectly roasted turkey breast. When att.ractive slices are important for platter presentation or sandwiches, the boneless breast is an exceUent choice. Carving the aU-white meat is a cinch.

Bone-in Turkey Breast:

To thaw frozen breast: Leave in original wrap and choose one of the following: 1. Place on tray in refrigerator; allow about 24 hours for every 5 pounds of turkey 2. Cover with cold water; changing water frequently, allow 'h hour per pound of turkey

To Roast: Rinse turkey, drain and pat dry Place breast, skin side up, on rack in shallow roasting pan. Skewer skin to turkey along cut edges. Brush with vegetable oil. Insert meat thermometer so bulb is centered in meat, not touching bone. Cover loosely with a tent of lightweight foil. Roast in a 325 • oven according to timetable below or until meat thermometer registers 170 to 175'. Foil may be removed the last30 minutes for browning. Let stand 15 minutes before carving.

APPROXIMATE ROASTING TiME IN 325 ' OvEN (to reach 170 to 175 ' internal temperature)

Approximate Weight

Approximate Total Cooking Time (pounds) (hours)

2 to4

4to6

6to 8

2to2'!4

21Ato2'h

21/z to 2'1• Bto 10

Boneless Turkey Breast:

23/.i to 3V'

Order a boned and netted turkey breast from butcher. Place breast on rack in shallow roasting pan, skin side up. Brush with vegetable oil. Roast according to timetable above. Cool roast; refrigerate. About 1 hour before serving, remove netting and skin. Slice thin; arrange on platter and garnish. Cover with plastic wrap until serving.

Bone-in turkey breasts will yield about 24 to 34 slices per whole turkey breast. Boneless turkey breasts will yield about 24 to 40 slices per whole turkey breast. Size of slices depends on size of breast.

STIR- FRIED TURKEY

Allow at least 30 minutes for turkey strips to marinade. You'U enjoy this unique way of serving zucchini and savor the color and crunch of the combined ingredients.

1 (!-pound) package turkey breast

3A cup whole blanched ahnonds slices

1 egg white, slightly beaten

1 tablespoon cornstarch

Yz teaspoon salt

Yz red bell pepper, thinly sliced

4 thin slices fresh ginger root

4 cloves garlic

2 tablespoons dry sherry

Yz teaspoon sugar 1 Yz tablespoons soy sauce

6 tablespoons vegetable oil - toasted sesame seeds

2 cups (Yz-inch) diagonal slices unpeeled zucchini

Thaw turkey slices in refrigerator if frozen; cut slices into 3/4X2-inch strips. Combine turkey with egg white, cornstarch, salt and sugar. Refrigerate, covered, at least 30 minutes. Stir-fry turkey strips in 3 tablespoons oil over medium-high heat until turkey turns white, 1 to 2 minutes; remove from pan. Heat 1 tablespoon oil; stir-fry zucchini until crisp-tender, about 1 minute; tip zucchini onto plate, cover. Heat! tablespoon oil; stir-fry almonds and red pepper strips until almonds are golden brown, about 1 minute Add almonds to zucchini. Heat 1 tablespoon oil; stir-fry ginger and garlic 1 minute; remove and discard. Add turkey, sherry and soy sauce to garlic-flavored oil, stir-fry over medium heat about 30 seconds. Add zucchini, red pepper and almonds; stir-fry until heated through. Spoon onto heated serving platter; sprinkle with sesame seeds.

4 servings.

RoASTED STUFFED TuRKEY

Prized as a versatile, low-cal entree, turkey has become much more than just a holiday treat. Allow 1 pound per serving and do use a meat thermometer to be assured of doneness. To thaw frozen turkey: Leave in original wrap and choose one of following: L Place on tray in refrigerator; allow about 24 hours for every 5 pounds of turkey. 2. Cover with cold water; changing water frequently, allow y, hour per pound of turkey.

To Roast: Remove neck and giblets from cavities and rinse turkey with cold water; drain and pat dry Stuff neck caviry loosely with your favorite stuffing. Fasten neck skin with skewer. Stuff body caviry loosely. Return legs to hock-lock or cross drumsticks and tie together. Turn wing tips onto back of turkey. Place breast side up, on rack in shallow roasting pan or roaster. Brush entire bird with vegetable oil. Insert meat thermometer so bulb is centered in meat, not touching bone. Cover loosely with a tent of lighrweight foil or roast bird without foil until desired brownness, then cover with tent. Roast in 325 • oven until meat thermometer reaches 180 to 185 " Let stand about 15 minutes before carving.

APPROXIMATE ROASTING TIME IN 325' OvEN

(to reach 180 to 185" internal temperature)

Approximate Weight

Approximate Total Cooking Time (pounds) (hours)

6 to 8

2V' to 3

8 to 12 3 to 31!2

12 to 16

3'h to 4'/•

16 to 20 41/.to 5

20 to 24 5 to 6

Tips: A longer roasting time is required if bird is slightly frozen. Unstuffed turkeys require about 'h hour less roasting time than stuffed. Stuffing can be baked separately in a buttered covered casserole in a 325 • oven until heated through, 35 to 45 minutes.

CORNISH HENS ALA ORANGE

These very special dressed-to-impress hens feature pignoli nuts (also called pine nuts), which are pine cone kernels.

4 Cornish game hens, thawed

4 cups raisin bread cubes, crusts removed

1 (1-ounce) jar pignoli nuts, chopped

3 tablespoons orange-flavored liqueur

Yz cup butter or margarine

3A teaspoon salt

Yz teaspoon pepper

'h teaspoon mace

1A teaspoon ginger

1 teaspoon dried thyme, crumbled

1 to 2 teaspoons dried rubbed sage

Yz cup butter or margarine, melted

1 clove garlic, minced

Yz cup chicken broth

6 tablespoons orange-flavored liqueur

Yz cup whipping cream

Remove giblets from hens; rinse hens, drain and pat dry. Combine bread cubes, pignoli nuts and 3 tablespoons liqueur; set aside. Combine 'h cup butter and seasonings; spoon about 2 tablespoons butter mixture into each hen; spread around cavity. Stuff each hen with about 3/• cup stuffing mixture. Pour melted butter, garlic, chicken broth and 6 tablespoons liqueur into large roasting pan. Artange hens in pan. Roast in a 375 • oven 45 minutes, basting occasionally. Remove from oven, pour cream over hens; baste with mixture. Return to oven, roast until tender and go lden brown, about 20 minutes longer. Remove hens to serving platter; keep warm. Place roasting pan over medium heat; reduce sauce to desired consistency, stirring constantly.

To serve: Spoon sauce over hens or pass in gravy boat. 4 servings.

PHEASANT PARISIENNE

Keep the hunter's bounty moist and juicy with this carefree cooking method Serve with wild rice and a scarlet lingonberry sauce.

2 (2-pound) pheasants

1 (3 or 4-ounce) can mushrooms

- salt \» cup nne dry bread crumbs - pepper - paprika

1 (10'4-ounce) can cream of 2 tablespoons freshly grated mushroom soup Parmesan cheese (optional)

1 (8-ounce) carton dairy sour cream \» (16-ounce) package frozen small IA cup dry white wine whole onions, thawed

Cut pheasants in half or section; rinse and pat dry. Arrange in single layer in buttered shallow baking dish; sprinkle with salt and pepper. Combine soup, sour cream, wine and undrained mushrooms; pour over pheasants. Sprinkle with bread crumbs, paprika and Parmesan cheese. Bake, covered, in a 325 • oven 1\'.! hours; uncover, add onions and bake 30 minutes longer.

4 servings.

RoAST DucK

You have a marvelous cboice of sauces to ladle over the crisp-skinned bird. Remove giblets and excess fut from 5-pound Long Island duckling. Rinse and pat dry. Fasten neck skin to body with skewer. Place, breast side down, on rack in shallow roasting pan. Roast in a 375 • oven 1 hour. Remove from oven; pour off fut. Turn duckling breast side up; allow juices to drip from body cavity into pan. Continue roasting until duckling skin is brown and crisp, 45 to 60 minutes. Place duckling on serving platter; keep warm. Serve with Orange or Amaretto Sauce (below).

4 to 5 servings.

Orange Sauce: Drain fut from roasting pan; stir in •;, cup chicken broth, 1\'.! teaspoons grated orange peel, 71 cup orange juice and 1\'.! tablespoons honey. Heat through. Combine 2 teaspoons cornstarch and 2 teaspoons water, stir into pan. Cook over medium heat, stirring constantly, until sauce comes to a boil. Boil and stir 1 minute. Serve hot over duckling.

Amaretto Sauce: Remove excess fut from pan. Stir in '14 cup flour. Gradually stir in 1\'.! cups chicken broth, 1 teaspoon browning sauce, 3 tablespoons Amaretto, 114 teaspoon salt and dash pepper. Cook over medium heat, stirring constantly, until thickened and bubbly, 3 to 4 minutes. Strain into gravy boat; serve hot over duckling.

LINGONBERRY SAUCES

Som etimes called "mountain berries," lingonberries are round, red and very tart. A Scandinavian favorite, their versatility is shown in the following recipes.

Plain Lingonberry Sauce:

1 (.50 to .60-pound) carton

Vz to 'A cup sugar lingonberries

Drain lingonberries; reserve 112 cup juice. Combine juice and sugar in saucepan. Bring to boiling; reduce heat and simmer 10 minutes. Add berries; cook until sauce is slightly thickened, 5 to 10 minutes. Cool.

Variation:

Amount: about 1 cup.

Lingonberry Filling: Increase sugar to 1 cup. Combine 1 tablespoon cornstarch with 'I• cup cold water; add to sauce during last 5 minutes of cooking. Cool. Use to fill tart shells. Amount: about 13/4 cup.

Spicy Lingonberry Sauce:

1 (.50 to 60-pound) carton

Iingonberries, drained

'A cup sauterne

2 tablespoons lemon juice

Vz to 'A cup sugar

2 teaspoons grated lemon peel

1 teaspoon grated orange peel

Vz teaspoon ground cardamom

Combine all ingredients in saucepan; bring to boiling. Reduce heat; simmer until thickened, 15 to 20 minutes, stirring occasionally.

Amount: 1 t o l lh cups.

CRANAPPLE CHUTNEY

This relish has a southern accent and offers a subtle melding of fruits and spices. Particularly tasty with poultry and pork dishes.

1 (1-pound) package cranberries (4 cups)

1 cup sugar

Vz cup packed brown sugar

Vz cup golden raisins

2 teaspoons cinnamon

1 teaspoon ginger

Vz teaspoon nutmeg

IA teaspoon ground cloves

IA teaspoon allspice

1 cup water

1 cup diced onion

1 apple, cored and chopped

Vz cup pecan halves

Combine cranberries, sugars, raisins, spices and water in 2-quart saucepan; cook over medium heat until berries pop, about 15 minutes. Stir in onion and apple; reduce heat and simmer, uncovered, until thick, about 15 minutes. Refrigerate, covered. Can be refrigerated up to 2 weeks. Stir in nuts before serving.

Amo unt: about 4 cups

Fr esh cranberries can be r efrig erated up to one m o nth. Freeze cra n b erries, in their o rig inal unope n ed package and pk:lce in extra pk:lstic wrap. Whe n using f r ozen cranberries, don 't thaw them. Follow recipe directions using froze n berries

CRANBERRY ACCOMPANIMENTS

0/d-fashioned but certainly not outdated, these recipes add traditional good taste and splendid color and textures to many an entree.

Nutty Cranberry Mold:

3 cups cranberries

1 cup sugar 'A cup currant jelly

'A cup water

Ill cup coarsely chopped walnuts

2 teaspoons grated orange peel

Combine cranberries, sugar, jelly and water in 2-quart saucepan. Bring to boiling; reduce heat and simmer, uncovered, until slightly thickened, about 25 minutes. Remove from heat, stir in nuts and orange peel. Pour into 4-cup mold or serving bowl. Refrigerate, covered, several hours or overnight.

To serve: Unmold into serving dish.

Amount: 30 cups.

Cran-Orange Relish:

1 large orange

1 ( 1-pound) package cranberries (4 cups)

2 cups sugar

Chop unpeeled orange (seeds removed) and cranberries in blender or food processor; stir in sugar. Refrigerate, covered, 2 to 3 hours before serving.

Amount: 30 cups.

sala<lli sen&>lloo•l """on spmncrs fm main and side dish enjoyment. Variations are as luscious as they are limitless, further enhanced by sweet and savory dressings and toppings.

Thanks to modern technology, our produce department overflows from one season to another with a colorful cornucopia of fruits and vegetables, from the familiar to the exotic. Gardens, orchards, vineyards and groves from around the world provide innovative ingredients to keep salads enticing, even in the coldest months.

Freshness and the willingness to experiment are the keys to successful salads. The freshest of greens and herbs combine with a variety of familiar and unusual vinegars, oils and other salad dressings . Fresh fruits provide luscious variations loaded with eye- appeal, vitamins and minerals. Popular and nutritious pasta provides versatility as it plays main or side dish roles in menu planning.

Whether you select a salad for an appetizer, first course, side dish, main dish or after-the-entree treat, choose ingredients which best complement and balance the rest of your menu. Let your imagination lead the way as you experiment with the endless combinations of inviting ingredients at your fingertips.

Antipasto Platter page87

Toss A GREEN SALAD

A variety of greens adds interest, color, complementary textures and a potpourri of vitamins. ChiU plates and forks for added elegance. Choose a variety of greens, allowing 1 to 2 cups per person for accompaniment salads; 2 to 3 cups for main dish salads. Before using: W-Ish greens in several changes of cold water. Shake greens, or use a salad spinner to remove excess water. Place greens between layers of paper towels to absorb excess water and store, covered, in refrigerator to crisp and chill.

To serve: Tear greens into bite-size pieces. Combine with some of the embellishments listed below. Toss with dressing just before serving, or let guests dress their own salads. Allow 2 to 3 tablespoons salad dressing per person. ( 1 to 11/z cups dressing serves 8; 1Yz to 2 cups dressing serves 12.)

Greens

As Purchased Yield

Arugula 1-ounce bunch 1/zcup

Cabbage 2-pound head Bcups

Curly endive (chicory) 18-ounce bunch 18 cups

Escarole 22-ounce bunch 12 cups

Lettuce:

Boston B-ounce head 6cups

Iceberg 25-ounce head 12 cups

Leaf 16-ounce bunch Bcups

Romaine 22-ounce bunch 12 cups

Radicchio 4-ounce head 3 cups

Spinach 12-ounce bunch Bcups

Watercress 1-ounce bunch 2 cups

EMBELLISHMENTS

For each 4 cups prepared greens, add 2 or more of the following:

I cup alfalfa or bean sprouts

1/z cup sliced fresh mushrooms

1/z cup sliced celery

1/z cup sliced ripe or stuffed olives

1/z cup garbanzo beans

Yz cup shoestring beets

y, cup shredded carrots

I avocado or tomato, sliced or diced

112 green bell pepper or cucumber, sliced or diced

1A red or Spanish onion, chopped or sliced

lil to 1Ahead cauliflower, broken into florets

Y, ( 6-ounce) jar artichoke hearts, drained

1/z (14-ounce) can hearts of palm, drained

2 hard-cooked eggs, diced

3 strips bacon, fried crisp and cmmbled

1/z cup shredded or cubed cheese

1 to 2 ounces blue cheese, crumbled

1/z (2-ounce) can anchovy fillets, drained

1/z cup croutons

1A cup sunflower nuts

2 tablespoons toasted sesame seeds

COUNIRY-S1YLE WILTED LETTUCE

This salad tastes like it came from grandmother's cookbook. The hot bacon-sparked dressing bathes your choice of greens.

8 cups tom leaf lettuce

4 slices bacon, diced

4 green onions, thinly sliced

Yz cup water

Yz cup cider vinegar

'A cup sugar

Yz teaspoon salt

Arrange greens in salad bowl. Fry bacon in skillet until crisp; stir in remaining ingredients. Bring to boiling; pour hot dressing over lettuce, tossing lightly. Serve immediately.

4 to 6 servings.

Variation: Substitute fresh spinach for leaf lettuce.

GREEN SALAD ALA ORANGE AND ONIONS

Tart, colorful citrus and onion rings for "bite" transform ordinary lettuce. Pomegranate seeds are the unique garnish.

12 cups torn iceberg lettuce

2 cups fresh torn spinach

2 cups torn romaine lettuce

1 cup tom endive

1 pomegranate

1large orange, peeled and sliced

1 red onion, sliced

- Essence of Garlic Dressing {below)

Refrigerate prepared greens to chill and crisp. Cut pomegranate into quarters, remove seeds with spoon and discard connecting pulp; reserve seeds. Just before serving, arrange orange slices and rings of onion over greens in salad bowl. Toss with Essence of Garlic Dressing; sprinkle with pomegranate seeds.

12 servings.

Essence of Garlic Dressing: Blend 2 tablespoons garlic-flavored red wine vinegar, 1112 teaspoons salt, 1 large clove garlic, minced, 114 teaspoon cracked pepper and 1f4 cup vegetable oil until thoroughly combined. Amount: % cup.

SPINACH SALAD

Spinach leaves may be sand)! so wash separately and gently before drying This is a classic accompaniment salad!

10 ounces fresh spinach

'A cup olive oil

2 tablespoons lemon juice

2 teaspoons sugar

'A teaspoon salt

\1i teaspoon dry mustard

l1! teaspoon pepper

1 clove garlic, minced

Yz pound fresh mushrooms, sliced (3 cups)

'A cup sliced green onions

Wash, trim and dry spinach; refrigerate. Combine oil, lemon juice, sugar, salt, mustard, pepper and garlic; refrigerate several hours.

To serve: Tear spinach into bite-size pieces; combine with mushrooms and green onions in large bowl; toss with dressing.

8 servings.

BosToN LETTUCE 'N WALNUTS

Tender, delicate Boston lettuce dressed with tarragon and walnuts, toasted to a turn.

Yz cup walnuts

'A teaspoon black pepper

1 Yz tablespoons mayonnaise 'A teaspoon dried tarragon, 'h tablespoon Dijon mustard crumbled

Yz tablespoon prepared mustard 'h cup olive oil

1 Yz tablespoons red wine vinegar Yz cup safilower oil

Yz teaspoon salt 6 cups torn Boston lettuce

In medium saucepan bring water to boiling; simmer walnuts 3 minutes. Drain, rinse and pat dry on paper towels. Arrange on baking pan. Bake in a preheated 350 • oven until toasted, about 5 minutes, stirring occasionally Cool, chop; set aside. In !-quart bowl, combine mayonnaise, mustards, vinegar, salt, black pepper and tarragon. Whisk oil into mayonnaise mixture , a little at a time, until all oil is incorporated. Arrange lettuce in large bowl; top with walnuts. Drizzle with 6 tablespoons dressing; toss to coat. Serve on chilled salad plates. Refrigerate remaining dressing.

4 to 6 servings.

A successful salad starts with greens that are CLEAN, COW, CRISP, and DRY.

ANISE 'NTOMATO SALAD

Vegetable anise, also caUed fenne4 offers distinct flavor and variel)l Try it; you 'U like it!

1 large anise plant, bulb trimmed, quartered and thinly sliced

'A cup f"mely chopped anise leaves

2 tomatoes, cut into wedges

'lz cucumber, thinly sliced

'A cup garlic wine vinegar

'lz cup vegetable oil

'A teaspoon garlic salt

'A teaspoon cracked pepper

'A cup chopped green onions

4 cups torn leaf lettuce

Combine sliced anise, anise leaves, tomatoes and cucumber in large bowl; refrigerate. Combine vinegar, oil, salt, pepper and green onions in tightly covered container; shake to mix.

To serve: Add greens to prepared vegetables in bowl. Shake dressing; pour over salad and toss gently 6 to 8 servings.

SPINACH 'N STRAWBERRY SALAD

A very attractive, colorful fruit and veggie combo

12 ounces fresh spinach

2 tablespoons sesame seeds

2 tablespoons minced green onions

1 teaspoon salt

'A cup safflower oil - dash pepper

2 tablespoons salad vinegar - dash Tabasco sauce

1 to 2 tablespoons sugar

1 pint strawberries, sliced

Wash, trim and dry spinach; refrigerate. Toast sesame seeds on pie pan in a preheated 350' oven, shaking once or twice until golden, 10 to 12 minutes; cool. Combine oil, vinegar, sugar, onions, salt, pepper and Tabasco sauce in tightly covered container; shake until sugar and salt are dissolved. Refrigerate.

To serve: Tear spinach into bite-size pieces; combine with sesame seeds in salad bowl. Toss with dressing; gently toss in strawberries. 8 servings.

Variation: Substitute 1 cup pomegranate seeds for strawberries.

GARDEN MEDLEY

A crunchy green and red combo is accented with a snappy sweet-sour dressing.

1 green bell pepper

'lz red onion

3 to 5 tomatoes, peeled

5 ribs celery

1 cup sugar

1 tablespoon dried basil, crumbled

1 teaspoon salt

- dash freshly ground pepper

1 cup cider vinegar - lettuce

'lz cup vegetable oil

Cut vegetables into l -inch pieces; place in 2-quart bowl. Combine vinegar, oil, sugar, basil, salt and pepper in a 1-quart bowl; stir to dissolve sugar and salt. Pour dressing over vegetable mixture. Refrigerate, covered, several hours or overnight.

To serve: With sloned spoon, transfer salad to lenuce-lined bowl or lenuce cups.

8 to 10 servings.

CURRIED LAYERED VEGETABLES

All the work is done the night before. Curry adds pizzazz to the layered look.

4 cups torn lettuce

2 cups sliced fresh mushrooms

1 'h cups red onion rings

2 cups thinly sliced carrot rounds

1'h cups mayonnaise

1'h teaspoons sugar

1'h teaspoons curry powder

1 tablespoon imitation bacon bits

layer vegetables in 3-quart bowl in order given. Combine mayonnaise, sugar and curry powder; spread over salad. Sprinkle with bacon bits. Cover; refrigerate several hours or overnight Can be served from bowl untossed, or tossed just before serving.

8 servings.

PICKLED BLACK- EYED PEAS

A Dixieland delicacy to keep on hand in the refrigerator It adds a distinct regional flair to almost any menu.

2 (15-ounce) cans black-eyed peas, drained

tf, cup coarsely chopped red onion

'h cup coarsely chopped green bell pepper

1 clove garlic, peeled

Y, cup vegetable oil

y, cup white wine vinegar

'h teaspoon salt

\11 teaspoon cracked black pepper

- leafy greens

Combine peas, onion, green pepper and garlic in bowl. Combine oil, vinegar, salt and pepper; stir into pea mixture. Refrigerate, covered. Remove garlic after 1 day. Can be refrigerated, covered, up to 7 days.

To serve: Drain; spoon into serving bowl lined with leafY greens. 6 to 8 servings.

MARINATED CARROTS

Combine ingredients for this congenial relish or salad at least 12 hours ahead. Serve from a lettuce-lined howl

3 pounds carrots

1 medium onion, diced or sliced and separated into rings

'A cup cider vinegar

1 cup sugar

'h cup vegetable oil

1 teaspoon salt

'A teaspoon pepper

1 teaspoon prepared mustard

'A cup snipped parsley

Peel and cut carrots diagonally into 'A-inch slices. Cook in boiling, salted water (2 cups water, 'h teaspoon salt) until crisp-tender, 6 to 8 minutes; drain. Combine remaining ingredients, stirring until sugar and salt are dissolved. Pour over warm carrots. Refrigerate, covered, at least 12 hours. Drain before serving or serve with slotted spoon.

Amount: 6 cups.

VEGETABLE SALAD JARDINIERE

A delight for garden-fresh goodies You'll want to use the lightly herbed dressing for other salads too

'A cup sliced red onion

\lz head cauliflower, broken into florets ( 4 cups)

1 \lz cups sliced zucchini

3 medium carrots, sliced (1 cup)

3 ribs celery, sliced (1 cup)

1 cup small pitted ripe olives

1 cup wine vinegar

'A cup vegetable oil

3 tablespoons sugar

1 tablespoon dried basil, crumbled

1 teaspoon salt

'A teaspoon pepper -lettuce

Combine onion, cauliflower, zucchini, carrots, celery and olives in large bowl. Combine vinegar, oil, sugar, basil, salt and pepper in small bowl or tightly covered container. Stir or shake until sugar and salt are dissolved. Pour dressing over vegetables; toss. Cover and refrigerate several hours or overnight.

To serve: Drain; spoon into lined bowl or onto salad plates.

Amount: 8 cups.

Variation:

Jiffy Jardiniere: Combine 2 packages frozen vegetable blends, thawed, '14 cup sliced red onion and I cup small pitted ripe olives. Prepare dressing (above); toss into vegetables. Store and serve as indicated above. Amount: 9 cups.

BEEF 'N ROMAINE SALAD

A delicious use for freshly prepared or leftover roast or steak. An unusual entree.

1 \lz pounds thinly sliced rare or 1 teaspoon minced garlic medium-rare roast beef or steak 2 teaspoons Dijon mustard

1 ( 6-ounce) can small pitted ripe 2 tablespoons minced fresh olives, drained tarragon or \lz teaspoon dried

\lz cup sliced green onions tarragon

y, cup olive oil 1 (1-ounce) bunch watercress, large

2 tablespoons red wine vinegar stems removed (2 cups)

'A teaspoon salt 4 cups torn romaine lettuce

'A teaspoon pepper 1 cup halved cherry tomatoes

1A teaspoon sugar - cherry tomatoes

Slice beef into strips. Combine beef, olives and green onions. Combine oil, vinegar, salt, pepper, sugar, garlic, mustard and rarragon in tightly covered container; shake welL Pour over beef; toss to mix. Refrigerate, covered, I to 2 hours.

To serve: Toss watercress, romaine and halved cherry tomatoes into beef. Arrange on serving platter; garnish with cherry tomatoes.

6 servings.

Tip: Leftover roast beef or steak or deli beef can be used for this salad.

CHICKEN SALAD

An old-fashioned favorite that never loses its appeal Update the look with colorful containers, such as hollowed-out pineapple or melon boats, or green bell pepper, tomato or lettuce cups.

2 cups cut-up cooked chicken or turkey

1 cup thinly sliced celery

1 cup small green grapes

1-2 cup toasted slivered almonds

1 to 1 'A cups mayonnaise

1 tablespoon lemon juice

1-2 teaspoon salt

- freshly ground pepper

- lettuce cups

- whole toasted almonds

- watercress or parsley

Toss chicken with celery, grapes and slivered almonds. Combine mayonnaise, lemon juice, salt and pepper. Fold into chicken mixture. Refrigerate, covered. Spoon into lettuce cups. Garnish with whole almonds, watercress or parsley.

4 servings.

Variation:

Chicken-Pasta Salad: Make as above except omit grapes and almonds. Add 1 cup cooked pasta (rosamarina, rings or small shells) and y, cup cut-up hard-cooked eggs. Garnish with one or more of the following: hard-cooked egg wedges, ripe or stuffed olives, radish roses, or sprigs of parsley.

LAYERED CHICKEN SALAD

Combine at least 4 hours before serving for a magnificent melding of flavors. Good with leftover turkeJI too.

1 (5-pound) roasting chicken

2 cups mayonnaise

1 (8-ounce) carton dairy sour cream

3 tablespoons Dijon mustard

1 tablespoon sugar

11-2 teaspoons dried tarragon, crumbled

1 teaspoon dried basil, crumbled

1-2 teaspoon pepper

'A to h teaspoon salt

1 head napa cabbage, shredded (8 cups)

1-2 pound fresh mushrooms, sliced (3 cups)

5 carrots, shredded ( 2 cups)

1 medium red onion, chopped (1 cup)

1 ( 10-ounce) package frozen peas, thawed and drained

1 cucumber, chopped (2 cups)

- snipped chives

Remove giblets and rinse chicken. In a 375 o oven, roast chicken on rack in shallow pan until tender, l'h to 2 hours or until meat thermometer reads 180°. Refrigerate until cold. Remove skin from chicken; cut chicken into l-inch cubes. Combine mayonnaise, sour cream, mustard, sugar, tarragon, basil, pepper and salt. In large glass bowl, layer cabbage, mushrooms, carrots, chicken, onion, peas and cucumber. Spread dressing evenly over top. Refrigerate, covered, several hours or overnight. Garnish with a circle of snipped chives.

I 0 to I 2 servings.

Tip: I (5 -pound) roasting chicken yields 4 to 5 cups cubed meat.

Make salads pleasing to the eye as well as pleasing to the palate. Add a garnish from pages 229-231 for a center of interest.

CHICKEN 'N BROCCOLI SALAD

Begin several hours ahead or the night before. The secret to success? Cooking the chicken and broccoli to just the right degree of doneness.

1A cup butter or margarine

lh teaspoon dried thyme, crumbled

4 boneless whole chicken breasts lh teaspoon dried basil, crumbled

lh cup dry white wine

1A teaspoon dried oregano,

1 bunch broccoli ( 11h to 2 pounds) crumbled

1 cup mayonnaise

2 small cloves garlic, minced

lh teaspoon salt

lh teaspoon pepper

1 tablespoon prepared mustard lh red onion, quartered and thinly

1 teaspoon lemon peel sliced

Melt butter in large skillet over low heat. Add chicken in single layer; pour in wine. Place round of waxed paper over chicken Cook, covered, until chicken is springy to touch , 8 to 10 minutes. Remove chicken and cover loosely; refrigerate to cool. Peel and trim broccoli stems ; cut into 1'2- inch cubes. Separate tops into l -inch fl orets. In medium saucepan , blanch broccoli in boiling water just until bright green, 30 to 40 seconds. Drain , rinse under cold running water until cool; drain well. In small bowl , combine mayonnaise, mustard, garlic, lemon peel, thyme , basil, oregano, salt and pepper. Cut chicken into %- inch cubes. In large bowl, combin e chicken, broccoli and onion ; toss in dressing. Refrigerate, covered, several ho urs or overnight.

To serve: Arrange salad in a large serving bowl or on individual plates. 6 to 8 servings.

CELESTIAL CHICKEN SALAD

Definitely h eavenly Bean thread noodles p uff like a cloud and the final presentation is an on·ental vision.

1 to 11h pounds chicken breasts

1 slice fresh ginger root, minced

Iii teaspoon Oriental five spice powder

1 cup dry white wine

1A teaspoon salt

1A teaspoon white pepper

Iii teaspoon Oriental five spice powder

2 tablespoons sesame seeds, toasted

y, cup vegetable oil

Y, cup white wine vinegar

Y, cup soy sauce

2 tablespoons sugar

1 (2.5-ounce) bundle bean threads (cellophane noodles) -peanut oil

lh head napa cabbage, shredded lh cup slivered almonds, toasted

Simmer chicken breasts, ginger and 'k teaspoon five spice powder in wine and water to cover until tender, about 25 minutes. Cool, then cut chicken into slivers; refrigerate. Combin e salt, pepper, 'k teaspoon five spice powder and sesame seeds ; set aside. Combine oil , vinegar, soy sauce and sugar. To fry bean threads: Heat 2 inches oil in wok or deep 12inch kettle to 375 •. Gently pull and loosen bundle of noodles. Drop noodles into hot oil ; cook until puffed, about 2 seconds. Turn with to ngs; cook 2 seconds longer. Drain on paper towe ls.

To assemble salad: Mound cabbage on large serving platter. Scatter slivered chicken over cabbage; spri nkle with 1'2 of seasoning mixture Arrange nood les over chicken ; sprinkle with remaining seasoning mixture. Garnish with toasted almonds. Serve with dressing. 4 to 6 servings

SEAFOOD SALAD

A handsome salad gilded with a creamy dilrmustard dressing Superb color, texture and flavor

4 (8-ounce) packages frozen imitation crabmeat blend, thawed

4 cups cauliflower florets

1 ( 10-ounce) package frozen petite

peas, thawed

1 cup mayonnaise

y, cup sharp and creamy mustard

Y, cup snipped fresh dill

1 teaspoon grated lemon peel

1 cucumber, scored and thinly sliced

- dill sprigs, cherry tomatoes or sliced ripe olives

Dry thawed imitation crabmeat on paper towels. Drain cauliflower and peas on paper towels. Combine mayonnaise, mustard, dill and lemon peel. In large bowl, fold mayonnaise into imitation crabmeat, cauliflower and peas. Refrigerate, covered, several hours.

To serve: Spoon salad into serving bowl or onto individual salad plates; arrange cucumber slices decoratively around salad. Garnish with dill sprigs, cherry tomatoes or ripe olives.

8 (I '1>-cup) servings.

SHRIMP REMOULADE

Down Louisiana wa)i this make-ahead salad is a menu staple.

3 cups water

1 bay leaf

1 teaspoon salt

1 green onion, minced

'A teaspoon garlic powder

'A teaspoon dried tarragon,

1 tablespoon lemon juice crumbled

1 pound raw shrimp, shelled and 1A cup Creole mustard deveined

\'2 cup chopped parsley

1 cup mayonnaise - lettuce leaves

Combine water, bay leaf, salt and lemon juice in 2-quart saucepan; bring to boiling. Add shrimp; cover and return to boiling. Reduce heat and simmer until shrimp turn pink, 3 to 5 minutes; drain and chill. Combine mayonnaise, onion, garlic powder, tarragon, mustard and parsley. Add shrimp; toss lightly. Refrigerate, covered, several hours or overnight.

To serve: Arrange shrimp and sauce on lettuce leaves.

4 to 6 servings.

TUNA AlMOND CRUNCH

Tuna takes a turn at being special Use as a salad, sandwich filling or cracker spread.

'h cup salad dressing

1 (61'2 to 71'2-ounce) can tuna,

1 tablespoon minced onion drained

2 tablespoons chili sauce

2 green onions, tops included, 1 teaspoon prepared horseradish sliced

2 teaspoons lemon juice

'A cup diced green bell pepper

\'2 teaspoon Worcestershire sauce 1 (2-ounce) jar sliced pimiento, 'A teaspoon salt drained

41 teaspoon pepper

1 hard-cooked egg, chopped

1 cup slivered almonds, toasted - lettuce

Combine salad dressing, onion, chili sauce, horseradish, lemon juice, Worcestershire sauce, salt and pepper; set aside. In medium bowl, combine remaining ingredients except lettuce. Pour dressing over; toss to coat thoroughly. Refrigerate, covered, several hours to blend flavors. Serve as a salad on lettuce-lined plates.

Amount: 3 cups.

TossED TAco SALAD

Trendy Tex-Mex flavors combine for fiesta fare. Tetrific for a teen gathering

1 medium head lettuce, chopped (7 cups)

1 cup chopped onion

1 green bell pepper, chopped

2 tomatoes, chopped

Y.! cup mayonnaise

Y.! cup French dressing

Y.! cup milk

Y.! ( 1 1/i--ounce) package taco seasoning mix

1 pound ground beef

1 (15--ounce) can kidney beans, drained

2 cups shredded Cheddar cheese (8 ounces)

1 (7 to 8--ounce) package tortilla chips, slightly crushed

Combine lettuce, onion, green pepper and tomatoes in 6-quart container; refrigerate. Combine mayonnaise, French dressing, milk and taco seasoning; refrigerate. Brown ground beef; drain. Stir in kidney beans. Cool slight!)( Combine vegetables with ground beef, beans, cheese and tortilla chips; toss with dressing. Spoon into salad bowl; serve immediate!)(

10 (2-cup) servings.

LAYERED pAR1Y CHEF SALAD

Make this main dish salad the day before, and refrigerate overnight_ Then it's table ready in minutes, even after a day at the office. Use a large glass bowl for sbow-off serving

8 cups torn fresh spinach

6 hard-cooked eggs, sliced

Y.! cup dairy sour cream

1 pint mayonnaise (2 cups)

Y.! pound cooked ham, cut into 1 (0.4-ounce) package original julienne strips ranch salad dressing mix

8 cups torn iceberg lettuce

Y.! pound Swiss cheese, cut into 1 (10--ounce) package frozen peas, julienne strips thawed

Y.! pound bacon, fried crisp and

Y.! red onion, sliced and quartered crumbled

layer spinach, eggs, ham, lettuce, peas and onion in punch bowl in order given. Combine sour cream, mayonnaise and salad dressing mix until blended; spread over salad. Top with cheese and bacon. Refrigerate, covered, several hours or overnight.

10 to 12 servings.

Variation: Substitute l'h cups thinly sliced carrots for frozen peas.

SALAD NICOISE

From France with love, this sophisticated main dish salad is hearty but refreshing

2 cups cooked green beans, fresh, frozen or canned

2 cups sliced, cooked new potatoes or 1 (16-ounce) can, drained

1 large sweet onion, sliced and separated into rings

1 ( 8-ounce) bottle Italian dressing

- red leaf or romaine lettuce

3 to 4 tomatoes, quartered

1 (61-2 to 71-2--ounce) can tuna, drained

4 hard-cooked eggs, quartered

1 (2-ounce) can anchovies

- salad herbs (such as tarragon, chervil)

1 ( 6 to 7--ounce) can large pitted ripe olives, drained -oil

Toss beans, potatoes and rings of onion with Italian dressing; marinate 2 to 3 hours. Une large platter with lettuce; arrange drained marinated vegetables and remaining ingredients in rows or sections on greens. Drizzle some of dressing over entire salad and sprinkle with favorite salad herbs. Brush olives with oil and add as garn ish just before serving. 6 servings.

ANTIPASTO PLATTER

Color, crunch and premium flavors, presented with an Italian accent. just add hot rolls, bread sticks or crackers and you have a meal

1 ( 10-ounce) package frozen asparagus spears

1 small head cauliflower

2 cups thin cucumber slices

'A cup thin carrot slices

2 cups halved cherry tomatoes

2 cups fresh mushroom caps

1 ( 8-ounce) bottle Italian dressing

'A pound provolone or Cheddar cheese, in chunks

'A pound salami slices, rolled or folded in half

1 (6-ounce) can pitted ripe or Italian olives, drained

1 (6-ounce) jar marinated artichoke hearts, drained

1 (7-ounce) jar pickled midget corn, drained (optional)

3 to 5 peperoncini (pickled peppers) (optional)

- leafy greens

Cook asparagus 5 minutes following package directions; drain and cool. Break cauliflower into florets, and cook 5 minutes in salted water; drain and cool. Place asparagus, cauliflower, cucumbers, carrots, tomatoes and mushrooms in separate containers. Pour dressing over vegetables. Refrigerate, covered, several hours or overnight, turning occasionally. Drain vegetables. Arrange vegetables, cheese, salami, olives and pickled items attractively on wooden boards or lettuce-lined platter.

6 servings.

ToRTELLINI SALAD

Little cheesejilled pasta "caps" are cooked just to a/ dente. Make ahead for optimum flavor.

'h cup olive oil

'A cup snipped fresh basil

3 tablespoons white wine vinegar 'A cup chopped, unpeeled, seeded

1 teaspoon Worcestershire sauce cucumber

1Yz tablespoons Dijon mustard

Yz teaspoon black pepper

1 tablespoon sugar

1'A teaspoons salt

Yz cup diagonally sliced celery

Yz cup sliced green onions

'A cup snipped parsley

1 (2-ounce) jar sliced pimiento,

3 drops Tabasco sauce drained

1 small clove garlic, minced

1 ( 4-ounce) package shredded

1 (7-ounce) package tortellini egg Cheddar cheese (1 cup) pasta with cheese tilling

Combine oil, vinegar, Worcestershire sauce, mustard, pepper, sugar, salt, Tabasco sauce and garlic; set aside. Cook tortellini following package directions until al dente, about 15 minutes. Drain; spoon into large bowl. Toss dressing with pasta; cool to lukewarm. Fold in remaining ingredients. Refrigerate, covered, several hours or overnight. Remove from refrigerator 1/J. to I hour before serving; toss lightly just before serving.

12 ('12-Cup) servings.

ITALIAN pASTA SALAD

A cold rinse stops the pasta from cooking beyond at dente stage Let ingredients marinate in the flavorful dressing ov ernight if possible.

1 Y.! cups dry spiral macaroni

1 (6-ounce) jar marinated artichoke hearts

2 (6-inch) zucchini, quartered and sliced Y.!-inch thick

4 ounces mozzarella cheese, cut into Y.!-inch cubes

1 cup shredded carrot

3 ounces thinly sliced dry salami, cut into '14x2-inch strips

'14 cup freshly grated Parmesan cheese

114 cup vegetable oil

2 tablespoons white wine vinegar

1 teaspoon dry mustard

'14 teaspoon dried oregano, crumbled

'14 teaspoon dried basil, crumbled

Y.! to 1 teaspoon minced garlic

Y.! teaspoon salt

In large saucepan stir macaroni into boiling salted water (1 Y.! quarrs water, 'h teaspoon salt). Reduce heat; simmer, uncovered, until a! dente, about 10 minutes. Drain, rinse with cold water, drain thoroughly. Drain artichokes, reserving marinade; coarsely chop artichokes. In large bowl combine macaroni, arrichokes, zucchini, mozzarella cheese, carror, salami and Parmesan cheese. In rightly covered container, combine reserved marinade with remaining ingredienrs; ross with salad ingredienrs. Refrigerate, covered, several hours or overnight. Toss again before serving.

6 to 8 servings.

To use fresh pasta: Add 1h teaspoon salt to l 'h quarts boiling water; stir in l'h cups (about 4 ounces) fresh spiral macaroni. When water returns to a boil, cook until a! dente, 5 to 7 minutes. Drain, rinse with cold water; drain.

pASTA PRIMAVERA SALAD

Great f o r a buffet o r p ot luck anytim e of th e y ear Crisp-tender vegetables contrast beau It/u tty with d elicate pasta swirls.

2 cups cauliflower florets

2 cups broccoli florets

1 cup zucchini, cut into l-inch

2 tablespoons olive oil

2 cloves garlic, minced

1 Y.! teaspoons salt pieces

Y.! teaspoon sugar

1 cup yellow squash, cut into l-inch '14 teaspoon pepper pieces

2 cups green beans, cut into l-inch

1 (7-ounce) package spiral macaroni

Y, cup Italian dressing lengths

2 tablespoons dried or Y.! cup

6 medium tomatoes chopped fresh basil

Cook each vegetable in boiling salted water (2 quarrs water, I teaspoon salt) until crisprender (2 to 3 minutes for cauliflower, I minute for broccoli, I to 2 minutes for squash, 4 minutes for green beans). Drain; cool immediately in cold water. Drain on paper towels. Peel, seed and cut tomatoes into l-inch pieces. In skillet, heat olive oil; saute garlic 30 seconds. Stir in tomatoes, salt, sugar and pepper. Cook 2 minutes. Cook macaroni in boiling salted water (2 quarrs water, I teaspoon salt) until a! dente, about 6 minutes. Drain; rinse briefly in cool water; drain well. Place slightly warm macaroni in large bowl; toss with dressing. Toss in vegetables, tomatoes and basil. Refrigerate, covered, several hours to blend flavors.

8 to 10 servings.

SPINACH 'N RICE SALAD

A marvelous, nutritious accompaniment for most entrries. Uniquely special

'A cup uncooked rice

6 tablespoons vegetable oil

'A teaspoon turmeric

4 cups torn fresh spinach, lightly

2 tablespoons white wine vinegar packed

2 tablespoons light soy sauce

'A teaspoon pepper

'll cup sliced green onions

4 slices bacon, fried crisp and crumbled

Simmer rice, covered, in salted mter (2 cups mter, 'A teaspoon salt) until rice is tender, about 20 minutes; drain. Combine oil, vinegar, soy sauce, pepper and turmeric; stir into mrm rice. Toss spinach, onions and bacon with rice. Refrigerate, covered.

4 to 6 servings.

POTATO SALAD

Marinating still-warm potatoes means livelier flavors. Toss potatoes very gent(y to avoid "mashed" consistency

3 pounds red potatoes (7 to 8 large or 8 cups cooked and cubed)

Y, cup Italian dressing

'll teaspoon salt

1 dozen hard-cooked eggs

1 cup sweet pickle relish, drained

'll cup thinly sHced radishes

1 cup thinly sHced celery

1 cup chopped onion

- Dressing (below)

- leaf lettuce -paprika

- snipped parsley

Boil potatoes in jackeiS in salted mter until just tender. Drain; cool to lukemrm. Peel; cut into 1/2-inc h cubes. Pour Italian dressing over potatoes and sprinkle with salt; toss to coat potatoes. Refrigerate, covered, several hours or overnight. Chop 9 hard -cooked eggs; add with remaining ingredieniS to potatoes. Add Dressing; stir until all ingredieniS are coated. Refrigerate, covered, until serving time.

To serve: Spoon onto large lettuce-lined platter. Sprinkle with paprika and parsley. Garnish with 3 hard-cooked eggs, cut into slices or wedges.

12 to 16 servings.

Dressing: Combine 2 cups mayonnaise, I cup dairy sour cream, 2 tablespoons prepared mustard, I teaspoon salt, I teaspoon celery seed and 'A teaspoon pepper.

HoT GERMAN PoTATo SALAD

Piquant sweet-sour flavors are superb in this robust old world salad. Best you've ever tasted!

6 medium potatoes, cooked in 1 teaspoon salt jackets

2 hard-cooked eggs, chopped

6 slices bacon

'A cup chopped onion

2 tablespoons flour

'A cup sugar

'll teaspoon celery seed

'll teaspoon pepper

'A cup water

y, cup vinegar

2 tablespoons snipped parsley

Peel potatoes and slice into large bowl; add eggs. Fry bacon in skillet until crisp; drain on paper towels, crumble and add to potatoes. Saute onion in bacon fat until golden. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until smooth and bubbly. Stir in mter and vinegar. Heat, stirring constantly, until mixture comes to a boil; boil and stir I minute. Pour over potato mixture; mix carefully. Refrigerate , covered. Spoon mixture into 2-q uatt casserole; garnish with parsley. Bake, covered, in a 325 • oven until heated through, 35 to 45 minutes.

6 to 8 servings.

CITRUS CRUNCH SALAD

Lookillg for more fiber in your diet> Here's a delicious addition with a unique dressing

1 head Boston lettuce \7 cup alfalfa sprouts

!large pink grapefruit, cut into \7 cup sunflower nuts sections, drained y, cup frozen lemonade

2 medium oranges, cut into concentrate, thawed sections, drained y, cup vegetable oil

1 cup red grapes, halved and seeded y, cup honey

'A cup diced celery

Tear lettuce into bite-size pieces. Just before serving combine with fruit, celery, sprouts and nuts. Combine lemonade, oil and honey in blender; buzz until blended. Toss salad with 1Acup dressing. Refrigerate remaining dressing.

6 to 8 servings.

JICAMA FRUIT SALAD

jicama is the sweet root of a climbing Mexican vine with a texture somewhat/ike a water chestnut.

1 pound jicama, peeled and cut into 1h-inch cubes (about 3 cups)

1 cup flake coconut

'A cup raisins

2 cups small green seedless grapes

1 (20-ounce) can pineapple chunks in own juice, well drained \7 cup mayonnaise

2 teaspoons grated orange peel

1 tablespoon orange juice

Combine jicama, coconut, raisins, grapes and pineapple in bowl. Combine mayonnaise , orange peel and juice; pour over jicdma. Toss gently; refrigerate I to 2 hours.

10 to 12 servings.

CucuMBER MoussE SALAD

Always dissolve gelatin completely for perfect consistency For elegant eating pair with a salmon or seafood entree

1 (3-ounce) package lime flavor

gelatin

-dash salt

1 cup boiling water

1 cup mayonnaise

\7 cup dairy sour cream

1\7 cups peeled, seeded and minced cucumber

2 tablespoons minced onion y, cup chopped nuts

- leafy greens

Dissolve gelatin and salt in boiling water; cool. Combine mayonnaise and sour cream; gradually add gelatin mixture to mayonnaise mixture. Refrigerate until partially set Fold in cucumber, onion and nuts; pour into !-quart mold. Refrigerate until firm. Unmold onto plate lined with leafY greens.

4 to 6 servings.

Variation: Substitute sugar free gelatin for regular gelatin.

When unmolding gelatin, carefully loosen from side of mold with tip of sharp knife. Dip container in warm water to depth of the gelatin for 5 seconds; shake gently Invert serving dish on top of container Hold both firmly together and turn over (right side up) Shake gently until gelatin slips from container

LEMON FRUIT FLUFF

Thorough draining of fruit is a must to avoid a watery consistency Begin hours ahead or the night before.

1 {30-ounce) can fruit cocktail, weD drained

1 ( 11-ounce) can mandarin oranges, weD drained

1 (6-ounce) bottle red maraschino cherries, weD drained

1 (3'12-ounce) package lemon instant pudding and pie filling

2 cups milk

'12 pint heavy whipping cream {1 cup), whipped

3 cups multicolored miniature marshmaUows

Drain fruits in colander for at least 1 hour. Prepare pudding with milk, following package directions. Fold in whipped cream, then fruits and marshmallows. Refrigerate, covered, several hours or overnight.

14 (1/2-cup) servings.

FROZEN FRUIT SALAD

Have this "rich and famous" refresher ready in the freezer for speedy serving.

1 {10-ounce) bottle red maraschino 1 (8-ounce) can pineapple chunks, cherries drained 1-pint whipping cream {2 cups)

2 large bananas, sliced 1 tablespoon sugar 1 (8-ounce) package chopped dates 1 (3-ounce) package cream cheese, 1 cup chopped nuts softened - stemmed maraschino cherries, 1 {17-ounce) can apricot halves, pineapple spears or whole drained and cut up toasted nuts for garnish

Drain maraschino cherries, reserving 1 tablespoon juice. Whip cream; add sugar. Blend cream cheese with reserved cherry juice; fold into whipped cream. Fold in drained maraschino cherries, apricot halves, pineapple chunks, bananas, dates and nuts. Spoon into paper baking cups placed in muffin pans. Cover and freeze several hours or overnight.

To serve: About 10 minutes before serving, remove from freezer and let stand at room temperature. Remove paper baking cups; arrange on leafy greens. Garnish with maraschino cherries, pineapple chunks or whole toasted nuts.

20 to 24 servings.

FRuiTED CoLE SLAw

An o/cf.timer perked up with party-pretty fruits and a piquant dressing

'A cup honey !large unpeeled apple, cubed

2 tablespoons lemon juice (2 cups)

1 teaspoon poppy seeds

8 cups shredded cabbage teaspoon dry mustard

2 medium oranges, sectioned and

I> teaspoon paprika cut up

I> teaspoon salt 'A cup raisins

y, cup vegetable oil

Combine honey, lemon juice, poppy seeds, mustard, paprika, salt and oil in bowl with wire whisk or in blender until slightly thickened. Stir in apple; refrigerate, covered. Combine cabbage, oranges and raisins in large bowl; refrigerate, covered.

To serve: Combine dressing and cabbage mixture; toss gently. Serve immediately. 10 to 12 servings.

OLD -FASHIONED FRUIT SALAD

A creamy dressing enhances the colorful fruit. Great for gatherings as a salad or dessert.

1 (20-ounce) can pineapple chunks in own juice

1 (29-ounce) can peach slices in own juice

1 (16-ounce) can pitted dark sweet cherries

2 eggs

2 tablespoons sugar

2 tablespoons lemon juice

1 tablespoon butter -dash salt

I> cup whipping cream, whipped

2 bananas, sliced

1 cup seedless green grapes - stemmed maraschino cherries

Drain canned fruit , reserving 2 tablespoons pineapple juice. Combine eggs, sugar, lemon juice, reserved pineapple juice, butter and salt in heavy saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil. Cool. Fold in whipped cream. Add sliced bananas and grapes to drained fruit. Fold dressing into fruit. Refrigerate I to 2 hours. Garnish with maraschino cherries.

I 0 to 12 servings.

CRANBERRY SALAD

A salad and/or relish molded for shimmering g ood looks and easy serving

1 (6-ounce) package raspberry 1 (10-ounce) package frozen flavor gelatin raspberries, thawed

11> cups boiling water 1 (10-ounce) package frozen

I> cup ginger ale cranberry-orange relish, thawed

1 teaspoon grated lemon peel 1 (B-ounce) carton dairy sour cream

2 tablespoons lemon juice - salad greens

Dissolve gelatin in boiling water; stir in remaining ingredients except sour cream and greens. Pour half of mixture into 6-cup ring mold ; refrigerate until firm. Spread sour cream over chilled mixture; refri gerate 20 to 30 minutes. Add remaining mixture and refri gerate 6 to 8 hours or overnight. Unmold onto plate lined with salad greens.

Variation: Omit sour cream laye r.

12 to 16 servings.

CHERRY CRANBERRY Mow

A tart fruit and nut salad to complement pork, poultry and game entrees.

1 (16-ounce) can pitted dark sweet 1 cup boiling water cherries

1 {10-ounce) package frozen

1 {16-ounce) can pear halves in cranberry-orange relish, thawed light syrup liz cup chopped pecans

1 (6-ounce) package cherry flavor -leafy greens gelatin

Drain cherries and pears; reserve juice. Cut pear halves into bite-size pieces. Dissolve gelatin in boiling water; stir in fruit juice; chill until consistency of unbeaten egg white. Fold cherries, pears, relish and nuts into gelatin. Pour into lightly oiled 7 to 8-cup mold; refrigerate several hours or overnight.

To serve: Unmold onto plate lined with leafy greens. 10 to 12 servings.

Variation: Substitute sugar free gelatin for regular gelatin.

CRANBERRIES IN THE SNOW

A red and white delight accented by a bed of crisp, leafy greens. Use for salad or dessert.

2 envelopes unflavored gelatin

1 (3\lz-ounce) can flake coconut

1\lz cups cold water {lY' cups)

1 {32-ounce) carton small curd - leafy greens cottage cheese

1 {16-ounce) can whole berry

1 {14-ounce) can sweetened cranberry sauce condensed milk

Sprinkle gelatin over cold water to soften; stir over low heat until gelatin dissolves. Cool. Combine cottage cheese, sweetened condensed milk and coconut; stir in gelatin. Spoon into lightly oiled 6-cup ring mold. Refrigerate several hours or overnight. Unmold onto plate lined with leafY greens; fill center with cranberry sauce. 8 to 10 servings.

Variation: Fill center of ring with 2 to 3 cups of fresh fruit in season.

SHIMMERING FRUIT Mow

Ruby red, chock full of colorful fruit and just the right amount of sweetness to satisfy

1 (16-ounce) can peach slices in own juice

1 {10-ounce) package frozen raspberries, thawed

2 envelopes unflavored gelatin

Yz cup cold water

1 cup boiling water

1 (6-ounce) can frozen lemonade concentrate, thawed 2 teaspoons sugar !large banana, thinly sliced

1 cup seedless red grapes, halved 'A cup chopped pecans - leafy greens

Drain peaches and raspberries, reserving juices. In large bowl, soften gelatin in cold water; stir in boiling water until dissolved. Stir in lemonade, sugar and juices. Refrigerate until slightly thickened. Fold in fruit and nuts. Pour into 6-cup mold. Refrigerate, covered, several hours or overnight.

To serve: Unmold onto plate lined with leafY greens. 8 to 10 servings.

POPPY SEED DRESSING

A popular and versatile partner for both green and fruit salads.

'14 cup vegetable oil

y, cup lemon juice

1 teaspoon salt

1 teaspoon dry mustard

12 cup sugar 1 tablespoon poppy seeds

2 teaspoons 1mely minced onion \2 teaspoon grated lemon peel

Combine all ingredients in blender or tightly covered container. Blend or shake until thoroughly mixed.

Amount: llf4 cups.

LEMON OR LIME HONEY DRESSING

A "honey" of a dressing, flavor ·blended for almost all fruit salad combinations. y, cup frozen limeade or lemonade Y, cup honey concentrate, thawed 1 teaspoon celery seeds or poppy Y, cup vegetable oil seeds

Combine all ingredients in blender or tightly covered container. Blend or shake until thoroughly mixed.

Amount: I cup.

CREAMY pARMESAN DRESSING

Freshly grated cheese makes all the difference in this popular dressing.

2 cups mayonnaise

1 teaspoon garlic powder

'4 cup water 'h teaspoon paprika

12 cup freshly grated Parmesan '4 teaspoon turmeric cheese

Combine all ingredients in small bowl. Stir until blended. Refrigerate, covered, several hours or overnight.

Amount: 2 14 cups.

BUTTERMILK HERB DRESSING

A trio of familiar herbs works wonders. This adds sparkle to the simplest green salad.

1 cup buttermilk 1A teaspoon dried oregano, 1 cup mayonnaise crumbled

1\2 teaspoons lemon or lime juice '4 teaspoon dried basil, crumbled

1 tablespoon snipped parsley 'A teaspoon dried tarragon, 12 teaspoon salt crumbled

\2 teaspoon snipped chives

1A teaspoon garlic powder - dash pepper

Whisk all ingredients in small bowl until well blended. Refrigerate, covered, at least I hour before serving.

Amount: 2 cups.

Efad' come >lid go, but today, increased interest in healthful eating is here to stay Vegetables, like excercising, are in vogue like never before. We now relish the vegetable portion of each menu for the nutrition, color, texture, flavor and variety it brings to our diets.

This chapter is a salute to the superior array of fresh, frozen and canned vegetables available for just about any method of preparation a cook could choose. There are familiar favorites like asparagus, carrots, broccoli and peas featured with unique recipe ideas for less common vegetables like cactus leaves, Jerusalem artichokes and celery root. But take our word for it, all are delicious menu additions.

We also feature unique side dish ideas teaming popular and versatile grains - bulgur, barley, pasta and rice with colorful vegetables and herbs.

You may be surprised at just how effectively a vegetable accompaniment or appropriate side dish can enhance a menu, elevating it from ordinary to extraordinary

ARTICHOKES

It 's an appetizer, a salad, a snack or an entrtie. Allow on e p er person of these delica cies. Fla vor lies in the base of each leaf and in the cup-like heart. Wash artichokes. Cut off stems at base and remove small bottom leaves. Cut off about 1 inch from top of artichokes. With scissors cut top off each remaining leaf. In deep saucepan large enough to hold snugly, stand artichokes upright. Add 2 to 3 inches boiling water, '14 teaspoon salt for each artichoke, 1 tablespoon lemon juice and a few drops vegetable oil. Boil gently, covered, until leaves near center pull out easily, about 30 to 45 minutes. Add more water if necessary lift out cooked artichokes; turn upside down to drain. Gently spread leaves apart and remove choke (thistle portion) from center of artichoke with metal spoon.

To eat: Pull off leaves, one by one, dipping base (light colored end) into a sauce such as melted butter, mayonnaise, Hollandaise (page 26), or vinaigrette dressing. Eat only tender part of leaf, drawing it between the teeth. Discard less tender end. Cut artichoke heart into bite-size pieces; dip into sauce.

Allow 1 perperson.

Cooking Variations:

To Steam: Place prepared artichoke upside down on rack above boiling water. Steam, covered, until tender, 45 to 60 minutes.

To Microwave: Anrange 4 artichokes upside down in glass casserole, with y, cup water, 4 lemon slices and 1 tablespoon vegetable oil. Microwave (HIGH), covered, 16 minutes, rotating twice while cooking. Remove, turn right-side up in liquid, cover and let stand 5 minutes.

AsPARAGUS

One p ound of this f avorite vegetable serves three. Look for spears that are bright green and have closed tips.

Break off ends of 2 pounds of asparagus as far down as stalks snap easily. Wash thoroughly. Remove scales if sandy or tough. Bring small amount of water to boiling in Dutch oven or skillet. Place asparagus flat in steamer basket or directly in water. Simmer, covered, until crisp-tender, 5 to 6 minutes. Anrange asparagus on heated serving platter. Pour one of the toppings (below) over asparagus. 6 servings.

Toppings:

Polonaise: Melt 6 tablespoons butter in small saucepan. Saute 'h cup soft bread crumbs until golden brown. Pour warm bread crumbs over asparagus; sprinkle with I chopped hard-cooked egg and 114 cup snipped parsley.

Pistachio Butter: Melt 6 tablespoons butter in small saucepan. Stir in 'h teaspoon dried marjoram and 'h cup chopped pistachio nuts.

Buttery Wheat Germ: Melt 6 tablespoons butter in small saucepan. Stir in 1/4 cup wheat germ and 1 tablespoon snipped parsley.

Brown Butter and Almonds: Heat 6 tablespoons butter in small saucepan until golden brown. Stir in cup toasted slivered almonds.

AsPARAGus MusHROOM BAKE

Frozen asparagus makes this vegetable medley a delicious option year-round.

2 tablespoons butter or margarine 't8 teaspoon pepper 'A pound fresh mushrooms, halved 1 cup milk (4 cups)

2 (10-ounce) packages frozen

1 cup chopped onion asparagus, thawed and

3 tablespoons butter or margarine well drained

3 tablespoons flour

11'2 teaspoons lemon juice

1 teaspoon instant chicken bouillon l'z cup soft bread crumbs

l'z teaspoon nutmeg 1 tablespoon butter or margarine, 'A teaspoon salt softened

Melt 2 tablespoons butter in large skillet; saute mushrooms and onion until tender, about 15 minutes. Remove vegetables. Add 3 tablespoons butter to skillet; heat until bubbly. Combine flour, bouillon, nutmeg, salt and pepper; stir into butter. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir I minute. Cut asparagus spears into thirds. Drain any liquid from mushrooms. Stir asparagus, mushroom mixture and lemon juice into sauce; pour into buttered 1\'z-quart casserole. Combine crumbs and I tablespoon butter; sprinkle over vegetables. Bake, uncovered, in a 325 • oven until asparagus is tender, about 45 minutes. Let stand 5 minutes before serving.

8 to 10 servings.

AsPARAGUS MIMOSA

Says "Spring " in every delectable bite. Appetizingly chilled and garnished.

2 pounds asparagus

2 hard-cooked eggs

3 tablespoons white wine vinegar

11'2 tablespoons Dijon mustard

3 tablespoons snipped parsley l'z cup olive oil

1 teaspoon dried chervil, crumbled l'z teaspoon salt

1 teaspoon dried chives, crumbled 'A teaspoon pepper

Break off ends of asparagus as far down as stalks snap easily. Wash thoroughly. Remove scales if sandy or tough. Divide into 4 bundles; tie with string. Drop asparagus into deep ski llet or large pot of boiling salted water (2 quarts water, I teaspoon salt). Cook, uncovered, until a single stalk is tender but firm , 6 to 9 minutes. Remove bundles carefully; untie string. Spread asparagus out to dry on paper towels. Refrigerate. Buzz eggs in blender until chopped, soft and fluffy; stir in herbs. Set aside. Combine vinegar and mustatd; gradually whisk in oil. Stir in salt and pepper. Arrange chilled asparagus on serving platter. Drizzle half of vinegar-oil mixture over asparagus. Sprinkle egg mixture down center of asparagus; serve remaining dressing in sauceboat.

6 to 8 servings.

BROCCOU

This unusual do -ahead method is a boon for busy cooks. Toasted sesame seeds add a special touch.

1\'z pounds broccoli, trimmed - toasted sesame seeds 'A cup butter

Cut stems of broccoli into l -inch pieces. Cut florets into I to I 'h-inch pieces. Fill Dutch oven half full of water; bring to boiling. Drop broccoli stems into water; boil3 to 4 minutes. Add florets; boil 2 minutes longer. Drain. Drop broccoli into ice water until cold; drain. Refrigerate, covered.

To serve: Melt butter in large ski llet; add broccoli. Cook over medium heat, stirring often, just until heated through, about 5 minutes. Garnish with sesame seeds.

4 to 5 servings.

CACTUs LEAVEs

There's nothing humdmm about this Mexican vegetable. This spicy combination will intrigue f amity and friends.

2 large cactus leaves

liz teaspoon salt

liz cup chopped onion

1 clove garlic, minced

1 tablespoon vegetable oil

1 cup chopped tomato

liz teaspoon fresh cilentro (or 1A teaspoon ground coriander)

1 teaspoon fmely minced green chilies

With a sharp pointed knife, carefully remove "eyes" from cactus leaves. Wash and cut into Vz- inch pieces. Bring l-inch water to boiling in a saucepan; add salt and cactus. Simmer, covered, 10 minutes; drain. Saute onion and garlic in oil until limp; add cactus and remaining ingredients. Heat through; serve immediately.

4 servings.

Stir a jew spoonfuls of Creme Fra[che (page 13 7) into buttered cooked vegetables for a simple sauce.

GLAZED CARRoTS

Carrots cook and glaze in one simple cooking step.

1 liz pounds carrots

3 tablespoons butter or margarine,

3 tablespoons brown sugar melted

Peel carrots; cut diagonally into 112-inch slices. Arrange in a single layer in large heavy skillet. Sprinkle with brown sugar and melted butter. Add enough hot water to half cover carrots. Bring to boiling, reduce heat. Simmer, covered, until carrots are tender, 15 to 20 minutes. Remove cover, simmer until liquid evaporates, 3 to 5 minutes.

6 servings.

CAULIFLOWER COMPANY FARE

Cauliflower en casserole - with a creamy cheese sauce. Pimiento adds a dash of color.

1 large head cauliflower

2 cups milk

112 pound fresh mushrooms, sliced 1 teaspoon salt (3 cups)

1 cup shredded Cheddar cheese

IA cup diced green bell pepper ( 4 ounces)

1A cup butter or margarine

2 tablespoons chopped pimiento

1A cup flour - paprika

Wash and separate cauliflower into medium-size florets. Cook, covered, in boiling salted water until crisp-tender, about 10 minutes. Drain well; set aside. In heavy saucepan, saute mushrooms and green pepper in butter until tender; blend in fl our. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in salt, cheese and pimiento. Spoon half of cauliflower into buttered 2-quan casserole. Cover with half of sauce; add remaining cauliflower. Top with remaining sauce and sprinkle with paprika. Bake in a preheated 325 o oven until bubbly hot, 20 to 25 minutes.

8 servings.

CREAMED JERUSALEM ARTICHOKES

Here the root of a sunflower plant is baked in delicately seasoned cream.

1 pound Jerusalem artichokes • dash white pepper

1 teaspoon lemon juice

Yz teaspoon salt

1 tablespoon butter

y, cup whipping cream

Peel artichokes; cut into bite-size pieces. Drop into saucepan of cold water (to cover); add lemon juice. Bring water to boiling, reduce heat. Simmer, uncovered, 15 minutes. Drain. Spoon into buttered casserole. Sprinkle with salt and pepper, dot with butter; pour cream over all. Bake, uncovered, in a preheated 350 ' oven until cream is bubbly in center, about 30 minutes.

4 servings.

CELERY RooT PARMESAN

Parmesan peps up this rendition of celeriac or celery root, a bulb-rooted celery grown specifically for its bulb. The flavor is mild and appealing

2 teaspoons instant beef bouillon

2 cups water

1 to 2 pounds celery root

Yz cup freshly grated Parmesan cheese

1 tablespoon snipped parsley

Bring bouillon and water to boiling. Peel thick outer skin from celery root. Dice; immediately drop into boiling bouillon. Boil, covered, until tender, 10 to 15 minutes; drain. Spoon into serving bowl; sprinkle with cheese and parsley Serve immediately.

4 servings.

IsLAND EGGPLANT

Named for its egg-like shape, this vegetable teams up tastefully with tomatoes and Parmesan.

1 Yz pounds eggplant, cut into l-inch cubes

1A cup bread crumbs

'A cup freshly grated Parmesan cheese

1A cup butter or margarine

1A cup flour

1 (14Yz-ounce) can tomato wedges

Y, cup chopped onion

1 Yz teaspoons salt

\11 teaspoon pepper

1 tablespoon brown sugar

3 medium tomatoes, cubed

1 green bell pepper, chopped (I cup)

Cook eggplant in boiling salted water 7 minutes; drain. Arrange in bottom of buttered 2quart casserole. Sprinkle with half of bread crumbs and half of grated cheese; set aside. Melt butter in saucepan; blend in flour. Gradually add undrained tomatoes, stirring constantly. Add remaining ingredients and simmer 5 minutes, stirring frequently. Pour tomato mixture over eggplant. Sprinkle with remaining bread crumbs and cheese. Bake, uncovered, in a preheated 350 • oven until bubbly in center, 35 to 40 minutes.

6 to 8 servings.

Tip: Casserole can be refrigerated after assembling; bake 40 to 45 minutes.

SCALLOPED ONIONS

An old-timer dressed for a party menu with a toasted pecan topping.

1 (16-ounce) package frozen small \-2 teaspoon salt whole onions

1 cup milk

2 tablespoons butter or margarine 1A cup chopped toasted pecans

2 tablespoons flour

Thaw and drain onions. Melr butter in heavy saucepan; blend in flour and salt. Gradually srir in milk Cook over medium hear, srirring consrantly, until mixture comes ro a boil; boil and stir 1 minute. Spoon onions into buttered 1-quarr casserole; pour sauce over onions. Bake in a preheated 350' oven until bubbly in center, 20 ro 30 minures. Sprinkle with toasted pecans.

4 to 6 servings.

LEEKS AU GRATIN

Leeks are the most delicately fla vored member of the onion f amity Prepare them with this superb sau ce.

6leeks

1\-2 cups water

2 tablespoons butter or margarine

2 tablespoons flour

1 cup milk

1A teaspoon salt

'AI teaspoon nutmeg

- dash white pepper

1A cup cubed Gruyere cheese

'A cup shredded Gruyere cheese

Trim off leek roots; cut off about two-thirds of green leaves. Soak leeks in warer; rinse several rimes to remove sand. Cut lengthwise; remove tough outer leaves. Heat water in skiller, add leeks; cook, covered, until crisp-tender, about 15 minutes. Remove carefully. Drain; cut leeks into l -inch pieces. Spoon leeks into buttered casserole. Melt butter in small saucepan; blend in flour. Gradually stir in milk Cook over medium heat, stirring consrantly, until mixture comes to a boil; boil and stir 1 minute. Blend in seasonings and cubed cheese. Stir over low heat until cheese is slightly melted; pour sauce over leeks. Sprinkle with shredded cheese. Bake in a preheated 350' oven until bubbly, about 30 minutes.

6 servings.

FRESH MINTED PEAS

Very British and very tasty Store unshelled peas in refrigerator crisper and use in a day or two to p reserve fresh ness.

3 pounds peas in pods

1 teaspoon salt

1 to 6 sprigs fresh mint

1 teaspoon sugar

2 teaspoons butter or margarine

'A teaspoon salt

Shell peas. Bring 1 inch water to boiling in saucepan. Stir in 1 teaspoon salt, mint and sugar. Simmer peas, uncovered, until tender, about 5 minutes. Drain; remove mint. Stir in butter and 114 teaspoon salt; shake pan gently to combine.

6 servings.

Quick Minted Peas: Place 2 teaspoons butter or margarine, 1 to 4 sprigs fresh mint and 1 (10-ounce) package frozen petite peas in 1 quarr saucepan. Cook, covered, over low heat, shaking pan occasionally until heated through, 12 to 15 minutes. Remove lid to let any extra moisture escape. Remove mint. Stir in 'A teaspoon salt and 2 teaspoons butter. 4 servings.

STIR-FRIED PEA PoDs AND MusHROOMs

A splendid side dish with Oriental flair

10 ounces fresh pea pods \'.! teaspoon salt

1 pound fresh mushrooms

1 tablespoon soy sauce

2 tablespoons sesame oil 'AI teaspoon pepper

Rinse pea pods and mushrooms; pat dry with paper towels. Snip off ends of pea pods; slice mushrooms. Heat oil and salt in heavy skillet. Add mushrooms and peas; stir-fry over high heat until vegetables are crisp-tender, 3 to 4 minutes. Stir in soy sauce and pepper.

4 to 6 servings.

Variation:

Shrimp and Pea Pods: Follow recipe above except omit mushrooms and add 1 (10ounce) package frozen cooked shrimp, thawed, the last minute.

ELEGANT POTATOES AU GRATIN

Refri?erate overnight and pop in the oven in time for dinner Compatible with a host of entrees.

7 to 8 medium red potatoes (about 1 pint whipping cream (2 cups)

2 1A pounds)

8 ounces sharp Cheddar cheese

1A cup soft bread crumbs

1 tablespoon butter or margarine,

1 teaspoon salt softened

Boil potatoes in jackets, cool; peel and shred using medium grater. Shred cheese with same grater. Butter 2-quart casserole. Alternate layers of potatoes and cheese in casserole; sprinkle with salt. Pour cream over potato-cheese layers. Combine crumbs and butter; sprinkle over top. Refrigerate, covered. Bake, uncovered, in a 350° oven until heated through, 55 to 65 minutes.

10 to 12 servings.

Variation: One (2-pound) package frozen southern-style hash brown potatoes, thawed, can be substituted for red potatoes. Bake, uncovered, in a 350° oven 65 to 75 minutes.

CREAMY MAsHED POTATOES

A do-ahead favorite. When conventional oven is filled with the holiday bird or roast, opt for microwave method of reheating

6 medium red potatoes (about 2 pounds)

1 teaspoon salt \'.!cup milk y, cup whipping cream

3 tablespoons butter or margarine -paprika

Peel potatoes; cut into 1\2-inch cubes and place in large saucepan. Cover with water; add salt. Cover pan. Bring to a boil over high heat, reduce heat; simmer until tender, 20 to 25 minutes. Drain. Put potatoes through food mill, ricer or mash with mixer. Heat milk, wh ipping cream and butter until butter is melted. Reserve and refrigerate '14 cup. Beat remaining milk mixture into potatoes. Spoon into buttered 1\2-quart casserole, smooth top ; cover and refrigerate Remove from refrigerator; pour on reserved milk mixture. Bring to room temperature, about 2 hours. Bake, uncovered, in a preheated 350° oven until hot, about 25 minutes. Remove from oven, stir; garnish with paprika

6 to 8 servings.

Tip: Can be reheated in the microwave. Microwave (HIGH) until heated through, about 10 minutes, rotating twice.

TWICE BAKED POTATOES

Terrific make-ahead dish for holiday and party menus Sprinkle top s with paprika before ser ving

6 russet potatoes, baked 1 tablespoon snipped parsley

1 ( 8-ounce) carton dairy sour cream 1 teaspoon salt

1 ( 4-ounce) package shredded 2 tablespoons butter or margarine, Cheddar cheese (1 cup), melted (optional) 'A cup milk

1 green onion, chopped - melted butter or margarine

Scrub potatoes; rub with shortening for softer skins (optional). Prick with fork to allow steam to escape. Bake in a 400' oven until tender, 50 to 60 minutes. Cool potatoes 10 minutes. Cut thin slice off top of each potato; carefully scoop out pulp, leaving shell intact. With potato masher, in large bowl, mash potato pulp to remove all lumps. Beat in sour cream, cheese, onion, parsley, salt, 2 tablespoons butter and milk with potato masher or electric mixer only until smooth and fluffy, about y, minute; spoon into potato shells. Brush with melted butter. Refrigerate, covered.

To reheat: Bake, uncovered, in a preheated 400' oven until golden and heated through, 20 to 25 minutes.

Variation:

6 servings.

Low Calorie Twice Baked Potatoes: Combine *cup hot water, 6 tablespoons nonfat dry milk powder, 1 tablespoon imitation butter granules, 1 teaspoon salt and 'Is teaspoon white pepper. Remove 1 tablespoon; place in small bowl. Stir remaining liquid into mashed potato pulp from 6 baked potatoes. Fill potato shells; brush with reserved liquid. Refrigerate, covered. Reheat as above.

SWEET POTATOES AND CHES1NUTS

The fla vor of 0/de England will satisfy your yen for fresh yams. Remember to baste during baking

6 fresh sweet potatoes or yams, cooked and peeled (below)

1-1 cup cooked chestnuts, quartered Y, cup packed brown sugar

6 tablespoons butter or margarine

Y, cup lime or lemon juice

2 tablespoons rum

Cut sweet potatoes crosswise into 112-inch slices. Arrange in buttered 8x12 -inch baking dish in rows, overlapping slightly Sprinkle chesmuts over potatoes; set aside. Combine brown sugar, butter and lime juice in small saucepan. Bring to a boil, stirring occasionally; cook until slightly thickened, about 3 minutes. Remove from heat; stir in rum. Pour mixture over potatoes. Bake, uncovered, in a preheated 400' oven, basting 2 or 3 times until chesmuts are browned and potatoes are heated through, 20 to 30 minutes.

8 to 10 servings.

Baked Sweet Potatoes or Yams: Scrub potatoes or yarns; rub with shortening (optional). Pierce with fork to allow steam to escape. Bake in a 400 ' oven until tender, 45 to 60 minutes.

Boiled Sweet Potatoes or Yams: Place unpeeled potatoes or yarns in large saucepan; cover with water. Cook over medium heat, covered, until tender, 25 to 35 minutes. Drain and peel.

CHES1NUTS

Before blanching and roasting cut a deep ' X " on the flat side of the shell with sharp, pointed knife.

Market forms: Fresh (I y, pounds= I pound, shelled); cooked whole (35 to 40 = 2 '12 cups); pureed, candied whole (Marron Glace).

Serving suggestions: Use in stuffing for poultry; combine with vegetables (brussels sprouts, red cabbage, onions); use pureed or candied in desserts.

To shell and blanch: Cut "X" into shells, then cover with water and simmer 5 to 10 minutes. Drain 2 to 3 nuts at a time; peel off shells and inner skins. (Keep unpeeled nuts warm for easy skin removaL)

To cook: Place shelled nuts in boiling water; simmer until tender, about 30 to 40 minutes. Drain. Season and serve whole or add to cooked vegetables.

To roast: Cut "X" into shells, then roast in a preheated 450° oven 20 to 30 minutes, shaking pan several times. To roast in fireplace, slit shells and place nuts at edge of open fire or in long-handled popcorn basket; shake over fire until nuts pop.

To puree: Cook shelled chesmuts until soft, 40 to 50 minutes. Drain; buzz in blender or push through sieve.

WHOLE SWEET POTATO BAKE

Canned sweet potatoes are transfo rm ed in minutes to f estive fare. The orange a ccent is just right

2 (23-ounce) cans sweet potatoes, 1 cup orange juice drained

Y, cup packed brown sugar

1 tablespoon cornstarch

y, teaspoon salt

'A cup golden raisins (optional)

2 tablespoons dry sherry

Y, cup walnut or pecan halves

!h teaspoon grated orange peel

Arrange sweet potatoes in buttered casserole. Combine remaining ingredients; pour over potatoes. Bake, covered, in a preheated 350° oven until heated through, 25 to 30 minutes.

8 servings.

MAsHED SWEET POTATO CASSEROLE

S mooth, spi cy and colorful. Absolutely ideal with bam, r oast pork and turkey

2 (18-ounce) cans vacuum-pack 1 teaspoon cinnamon sweet potatoes

'A teaspoon ground cloves

\4 cup packed brown sugar %cup pecan halves

6 tablespoons orange juice

'A cup packed brown sugar

'A cup butter or margarine, melted 2 tablespoons orange juice

1 teaspoon salt

2 tablespoons butter or margarine, 2 eggs melted

Mash sweet potatoes until s mooth Beat in 'A c up brown sugar, 6 tablespoons orange juice, 'I• cup butter, salt , eggs, cinnamon and cloves. Spoon mixture into buttered 2-quart casserole; top with pecan halves. Combine re maining ingred ients ; pour over potatoes. Bake, uncovered, in a preheated 375 o oven until heated through , 30 to 40 minutes 8 servings.

AlMOND SPINACH BAKE

Spinach glorified with appetizing crunchy texture. This wins gourmet plaudits every time.

2 (10-ounce) packages frozen 1 (103A-ounce) can cream of chopped spinach mushroom soup

Y> cup sesame seeds, toasted Yo cup dairy sour cream

y, cup chopped almonds 1 (8-ounce) can sliced water

10 teaspoon mace chestnuts, drained

Cook spinach fo llo wing package directio ns; drain. Ble nd in re maining ingredie nts ; spoon into 1112-quart cassero le Bake in a preheated 350 • o ve n until bubbly, 30 to 35 minutes 6 to 8 servings.

SPAGHETTI SQUASH

Fun to prepare; even more fun to eat Choose your favorite cooking method and sauce. Cook spaghetti squash us ing o ne o f methods below. To serve : Cut in half le ngthw ise; scoop o ut seeds. With fo rk, " rake" thro ug h squash fo rming spag hetti-like strands. To p with butter, Parmesan cheese, ho t spaghetti sauce o r Cheesy Veggie Sauce ( below).

Cooking Methods:

Boiling Water: Place unpeeled whole squash in kettle o f boiling water, return to boiling; cook until s kin can be easi ly pie rced w ith fo rk, 20 to 30 minutes

Oven: Pie rce squash several times with lo ng- tined fo rk ; place in baking pan Bake, u ncovere d , in a 350 • oven until s he ll "gives" slig htly when pressed, I to I v, ho urs

Microwave: Pie rce squash several times with lo ng -tined fo rk Microwave ( HIGH), turning over o nce o r twice until she ll "gives" slig htly whe n pressed, 5 to 6 minutes pe r pound. Let stand 5 min utes befo re cutting.

Cheesy Veggie Sauce:

2 tablespoons butter or margarine

1 Yo cups sliced fresh mushrooms

1 clove garlic, minced

1 cup julienne-cut zucchini

2 green onions, thinly sliced

1 tablespoon flour

'A cup half and half or milk

10 teaspoon pepper - dash cayenne pepper

Yo cup ricotta cheese

Yo cup shredded Swiss or Monterey Jack cheese (2 ounces)

Yo cup freshly grated Parmesan cheese

2 tablespoons dry sherry

Melt butter in large s killet ; saute mushrooms and garlic over medium heat 3 minutes. Add zucchini and gree n o nio ns; saute 2 minutes longer. Blend in fl o ur. Gradually stir in half and half Cook o ver medium heat, stirring constantly, until mixture comes to a boil ; boil and stir I minute. Reduce heat to me dium -low; stir in pepper, caye nne and ricotta cheese until bl e nded. Stir in Swiss and Parmesan cheese and s herry Cook, stirring constantly, until smooth and hot, abo ut 2 m inutes. Serve ho t over cooked ho t spaghetti squash 2 (llf<-Cup) servings.

It is not necessary to refrigerate potatoes, sweet potatoes and hard-shelled squash. Cold temperatures convert the starch to sugar which adversely affects the taste.

CURRIED-RICE STUFFED ToMATOEs

Pretty tomato cups do double duty as a vegetable and a marvelous garnish for meat platters.

6 medium to large tomatoes

-salt

'A teaspoon salt

\11 teaspoon pepper

'A cup diced green bell pepper

y, cup minced green onions

1 teaspoon Worcestershire sauce

1 teaspoon curry powder

2 cups cooked rice

- f"me soft bread crumbs

Slice v, inch from stem e nd of tomatoes. Slice a paper thin slice from bottom of tomato, if necessary for tomato to stand upright. Scoop out seeds and pulp, leaving a 'A-inch thick shell. Reserve pulp for stuffing. Sprinkle inside of shell lightly with salt; invert 20 to 30 minutes. Mash tomato pulp; combine in saucepan with 'II teaspoon salt, pepper, green pepper, onions, Worcestershire sauce and curry powder. Cook over low heat 5 minutes. Stir in rice. Stuff tomatoes; sprinkle tops with bread crumbs. Arr.ange in 9x9-inch pan. Bake, uncovered, in a preheated 375 • oven until heated through but still firm enough to hold their s hape, 15 to 20 minutes.

6 servings.

Variation:

Mushroom Stuffed Tomatoes: Melt '14 c up butter in large skillet ; saute v, pound coarsely chopped mushrooms, cup minced onion and 1 teaspoon minced garlic 5 minutes, stirring frequently Stir in chopped tomato pulp, 'II teaspoon salt and 1111 cups seasoned croutons. Fill and bake as above.

GRILLED VEGETABLE KABOBS

The herbed marinade adds flavor Precooking speeds up grilling time.

12 new potatoes, 1 to 2 inches in diameter

3 large carrots, cut into ¥2-inch slices

2 medium zucchini, cut into l-inch slices

1 small red bell pepper, cut into sixths

1 small green bell pepper, cut into sixths

1 large onion, cut into sixths and separated into 'A-inch layers

6 large fresh mushrooms

1 'A cups vegetable oil

Y, cup wine vinegar

3 cloves garlic, minced

2 teaspoons prepared mustard

1 Y, teaspoons dried basil, crumbled

1 Y, teaspoons dried oregano, crumbled

!12 teaspoon dried marjoram, crumbled

Y, teaspoon dried rosemary, crumbled

1 teaspoon salt

'A teaspoon pepper

-skewers

- vegetable cooking spray

Cook potatoes in salted wate r (water to cover, 'h teaspoon salt) until just tender, about 20 minutes; dr.ain. Cut in half. Cook carrots in boiling water until crisp-tender, about 6 minutes; dr.ain. Divide all vegetables between two large food storage bags. Combine oil, vinegar, garlic, mustard and seasonings; pour over vegetables. Seal bags. Marinate in refrigerator 2 to 4 hours, turning bags severa l times. Drain, reserving marinade. Divide vegetables into 6 portions; thread on skewers. Spray grill with cooking spray Grill 4 to 5 inches above medium -hot coals, turning and basting w ith reserved marinade until te nder, 15 to 20 minutes. Serve immediate ly

6 servings.

VEGETABLE STIR- FRY

Slicing can be done ahead, but sautejust before serving for maximum enjoyment. Colorful and crunchy

1 tablespoon cornstarch

- dash pepper

'A cup chicken or beef broth

1 tablespoon dry sherry

1 tablespoon soy sauce

'A cup vegetable oil

'A cup sliced green onions

2 cups broccoli florets

1 cup diagonally sliced carrots

2 cups diagonally sliced bok choy

2 cups sliced fresh mushrooms

Combine cornstarch, pepper, broth, sherry and soy sauce; set aside. Heat oil in wok or skillet over medium-high heat. Stir-fry green onions, broccoli, carrots and bok choy 3 to 5 minutes. Stir-fry mushrooms until vegetables are crisp-tender, I to 2 minutes. Stir cornstarch mixture into vegetables; stir-fry over medium heat until mixture boils and thickens. Serve immediately.

4 to 6 servings.

VEGGIE CASSEROLE

Sherry-sparked bouillon is poured over the colorful ingred ients of this scrumptious vegetable dish.

1 ( 16-ounce) package frozen Italian blend vegetables, thawed and drained

1 green bell pepper, cut into strips

1 (12-ounce) package miniature carrots, peeled and halved

1 medium zucchini, cut into Y.-inch slices

4 tomatoes, peeled and quartered

1 Y, cups thinly sliced celery

'A cup butter or margarine

11A cups chopped onion

2 cloves garlic, minced

2 teaspoons instant chicken bouillon

2 tablespoons dry sherry

2 teaspoons salt

Y. teaspoon pepper

Arrange vegetables in order given in buttered 3-quart casserole or Dutch oven. Melt butter in skillet; saute onions and garlic until tender. Stir in bouillon, sherry. salt and pepper. Pour over vegetables. Bake, covered, in a 325 • oven until vegetables are crisp-tender, 60 to 65 minutes.

10 to 12 servings.

VEGETABLE PUREE

Use blender or f ood processor to make short work ofpureeing step A unique vegetable idea from French kitchens.

7 medium carrots, diced (2% cups)

2 medium rutabagas, diced (2% cups)

2 medium parsnips, diced (2% cups)

2 (14Y.-ounce) cans chicken broth

'A cup unsalted butter, softened

2 to 3 tablespoons brown sugar - dash white pepper - snipped parsley

Combine carrots, rutabagas, parsnips and chicken broth in large saucepan. Bring to boiling; reduce heat to medium. Cook, covered, until tender, 35 to 40 minutes; drain. Puree vegetables in blender or processor. Blend in butter, sugar and pepper. Spoon into lightly buttered 2-quart baking dish. Bake, uncovered, in a preheated 350' oven until heated through, 25 to 30 minutes. Sprinkle with parsley.

8 to 10 servings.

Tip: Casserole can be prepared ahead and refrigerated, covered. To bake, bring to room temperature, about 2 hours, and bake as above.

CHEESY VEGGIES

A m eatless main dish bursting with the peak fla vor of garden -fresh ing redients. They'll ask f or secon ds!

2 tablespoons butter or margarine

10 pound fresh mushrooms, sliced (3 cups)

'A teaspoon salt

\41 teaspoon pepper

210 cups sliced zucchini

1A teaspoon garlic salt

2 tablespoons butter or margarine

2 medium onions, thinly sliced

2 tomatoes, peeled and sliced

10 teaspoon dried basil, crumbled

1 teaspoon sugar

1 cup shredded Cheddar cheese (4 ounces)

Melt 2 tablespoons butter in skillet; saute mushrooms until liquid evaporates. Spoon into 2quan casserole; sprinkle with salt and pepper. layer zucchini sl ices on top of mushrooms; sprinkle with garlic salt Melt 2 tablespoons butter, saute onion slices; layer into casserole. Add sliced to matoes; sprinkle with basil, sugar and cheese. Bake, uncovered, in a preheated 350' oven until hot and cheese melts, 20 to 30 minutes.

4 servings

Variations: Other vegetables such as broccoli and ca ulifl ower florets (steam 5 minutes), green bell pepper strips or thinly sli ced carrots can be added or substituted for any of vegetables listed above.

FRIED RrcE

It doesn 't have to be last-minute- note make- ahead option

3 cups cooked rice (about 1 cup 1 cup cut-up green onions, uncooked) including tops

2 tablespoons vegetable oil

2 tablespoons soy sauce

2 eggs 10 teaspoon sugar

2 cups sliced fresh mushrooms 10 teaspoon salt

Saute cooked rice in oil over medium heat until golden brown , about 10 to 15 minutes. Beat eggs slightly; pour over rice. Stir and cook over medium heat until eggs are set Add mushrooms and green o ni ons; stir-fry about 1 minute. Comb ine soy sauce, sugar and salt; stir in just to blend. Serve imm ediate ly or spoon into buttered casserole. Refrigerate covered. Bake, covered, in a preheated 350' oven 15 minutes ; uncover and bake 10 minutes longer.

Variations (add one of the fo ll owing):

6 serving s

Pork, Ham, Beef: 1 cup finely diced cooked pork, ham or beef.

Seafood: 1 cup cut-up cooked shrimp, lobster or crab.

Bean Sprouts: 1 cup fresh bean sprouts or canned sprouts, rinsed and drained.

Chicken, Duck, Turkey: I cup cut-up cooked ch icken, duck or turkey.

CRACKED WHEAT PILAF

This high-fiber bake makes a unique and flavorful side dish. A delicious diversion from the usual

2 tablespoons butter or margarine

Yz cup minced onion

Yz cup minced green bell pepper

1 cup bulgur wheat

1 cup shredded carrots

3 cups water

3 teaspoons instant chicken or beef bouillon

Yz teaspoon salt

12 peppercorns

12 whole cloves

5 whole cardamom seeds

1 cinnamon stick

Yz cup chopped walnuts

Melt butter in skillet; saute onion and green pepper until tender. Transfer to 2-quart casserole. Stir in bulgur, carrots, water, bouillon and salt. Tie peppercorns, cloves, cardamom seeds and cinnamon in cheesecloth bag; add to mixture. Bake, covered, in a preheated 350' oven 30 minutes. Stir mixture, cover and continue baking until broth is absorbed, 15 to 20 minutes longer. Remove cheesecloth bag; stir in chopped nuts.

6 to 8 servings.

STUFFING BALLS

Prepare cornbread and have bread cubed ahead for fast assembling. Very complementary flavors for poulty and pork.

'A cup butter

1 cup chopped onion

1 Yz cups chopped celery

'A cup snipped parsley

Yz cup fresh sage or 1 tablespoon dried sage, crumbled

1 teaspoon dried thyme, crumbled

Yz teaspoon dried marjoram, crumbled

Yz teaspoon nutmeg

1 Yz teaspoons salt

Yz teaspoon pepper

6 cups dry bread cubes

6 cups crumbled corn bread

l'A cups chicken broth

Melt butter in large skillet; add onion, celery, parsley and seasonings. Cook, stirring occasionally, until onion and celery are tender. Combine bread cubes and corn bread with onion mixture. Add broth and mix lightly Shape into 12 balls, using 'h cup packed mixture for each. Arrange in buttered 9x13-inch baking pan. Refrigerate, covered, several hours. Bake, covered, in a 325' oven 30 minutes; uncover and bake 15 to 20 minutes longer Remove from pan with wide spatula.

12 stuffing balls.

FETTUCINI

These Italian egg noodles are stylishly tossed in Parmesan and cream. Freshly grated Parmesan gives it much more flavor.

8 ounces dry or 10 ounces fresh fettucini

6 tablespoons butter or margarine

1Yz cups whipping cream

1 cup freshly grated Parmesan cheese

'A teaspoon salt

\01 teaspoon white pepper

\01 teaspoon nutmeg

Cook pasta in boiling salted water (2 quarts water, I teaspoon salt) until al dente, 7 to 9 minutes for dry, 30 to 120 seconds for fresh; drain. Melt butter in large ski llet or Dutch oven until lightly browned. Add 1h cup cream. Boil rapidly over high heat until shiny bubbles form. Reduce heat to medium, add noodles; toss vigorously with 2 forks. Add cheese and remaining cream a little at a time, tossing until thoroughly combined. Season with salt and pepper. Sprinkle nutmeg over noodles. Serve immediately

4 to 6 appetizer or accompaniment servings.

PASTA PRIMAVERA

The accent is on fresh including the Parmesan Choose your favorite vegetables for this colorful classic.

'A cup ('A-inch) carrot slices

'A cup (l-inch) green bean pieces

1 cup cauliflower florets

1 cup broccoli florets

'h cup chopped red bell pepper

1 pint whipping cream (2 cups)

1 cup freshly grated Parmesan cheese

1 tablespoon butter or margarine

2 egg yolks, well beaten

\11 teaspoon nutmeg

\11 teaspoon white pepper

1 pound fresh fettucini

- freshly grated Parmesan cheese

Blanch carrots in water (to cover), over medium heat for 5 minutes; drain. Plunge into ice water until cold; drain. Dry carrots on paper towels. Repeat process with beans, cauliflower and broccoli. Repeat process with red pepper, cooking only 1 minute. In top of double boiler over simmering water, heat cream until hot. Gradually stir in 1 cup Parmesan cheese and butter. Whisk in egg yolks, nutmeg and white pepper. Pour sauce into large skillet, stir in vegetables; simmer 3 to 4 minutes. Meanwhile, stir fenucini into boiling salted water ( 4 quarts water, 2 teaspoons salt). Cook until al dente, 30 to 120 seconds; drain. Pour fettucini into skillet; toss gently with sauce until evenly coated. Spoon onto heated serving platter; serve immediately Pass Parmesan cheese.

4 main course servings; 6 appetizer or accompaniment servings.

Com PASTA WITH GREEN SAUCE

Olive oil keeps cooled pasta from becoming sticky Food processor makes delectable sauce table-ready in minutes.

1 (1-pound) package dry spaghetti 1 (I -ounce) bottle pignoli nuts or 1 'h pounds fresh spaghetti 1 cup olive oil

1 tablespoon olive oil 'h cup freshly grated Parmesan

2 cups parsley leaves or fresh basil cheese

2 cloves garlic, peeled 'h teaspoon salt

Cook spaghetti in boiling sa lted water until al dente; drain. Arrange on large serving planer; toss with olive oil. Place parsley, garlic and pignoli nuts in food processor bowl fitted with steel blade. Process until all ingredients are finely chopped. Add oil in a slow, steady stream. Add cheese and salt; process until well combined. Pour sauce evenly over pasta; toss to coat. Serve at room temperature. If not served immediately, toss again just before serving.

I 2 appetizer or accompaniment servings. Tip: Prepare no more than 4 hours before serving.

Pasta is the Italian word meaning ''Paste". Since macaroni, spaghetti, and noodles are made from a dough mixture of flour and water, the word ''Pasta" came to be used for all three products.

HAY AND STRAW WITII MUSHROOM SAUCE

Green and white fettucini in a delicate sauce is a marvelous side dish, first course or meatless main dish. Versatile and distinctive.

'A cup butter or margarine

1 pound fresh mushrooms, sliced (6 cups)

1 'h cups whipping cream

2 tablespoons snipped parsley

'h teaspoon salt

'18 teaspoon white pepper

'h pound fresh spinach fettucini

'h pound fresh fettucini

'h cup freshly grated Parmesan cheese

- snipped chives

- freshly grated Parmesan cheese

In large skillet, melt butter; saute mushrooms over high heat until lightly colored, about 5 minutes. Stir in cream, parsley, salt and pepper. Simmer until cream begins to thicken , 4 to 5 minutes. Meanwhile, stir spinach fettucini, then fettucini into boiling salted water (4 quarts water, 2 teaspoons salt). Cook until a! dente, 30 to 120 seconds; drain. Stir fettucini and 1h cup Parmesan cheese into cream. Toss noodles and sauce gently over medium heat until noodles are evenly coated, about I minute. Spoon onto heated serving platter; sprinkle with chives. Serve immediately Pass Parmesan cheese.

4 main course seroings; 6 appetizer or accompaniment servings.

Jj fresh pasta is to be substituted in a recipe calling for dry pasta, remember that fresh pasta doesn't ''grow" when cooked as much as dry pasta. dry pasta = 3,4 pounds fresh 1 pound dry pasta = 1 fresh

PESTO VERMICELLI IN TOMATO CUPS

Fresh basil/eaves are spotlighted in this trendy recipe. Select firm, ripe tomatoes.

10 medium tomatoes 1 cup freshly grated Parmesan

1 (1-ounce) bottle pignoli nuts' cheese

2 to 3 cloves garlic, peeled 'h cup olive oil

1 teaspoon salt 'h pound dry vermicelli

1A teaspoon pepper - salt

1 'h cups t1rmly packed fresh basil - fresh basil leaves (optional) leaves

Cut stem end off tomatoes; hollow out with melon scoop. Arrange tomatoes upside down on rack to drain. Combine pignoli nuts, garlic, salt, pepper, 1112 cups basil, Parmesan cheese and olive oil in food processor or blender; process until smooth and creamy Set pesto aside. Bring salted water (4 quarts water, I teaspoon salt) to a rolling boil. Drop pasta into water, stir gently Cook until al dente, 10 to 12 minutes; drain. In large bowl, toss with 'A cup pesto to coat; cool to room temperature. Lightly sprinkle insides of tomatoes with salt; spoon about y, cup verm icelli mixture into each tomato. Garnish with basil leaves before serving.

10 accompaniment servings.

'Pignoli nuts are often called pine nuts.

Minnerota - land of lakes, lady'' slippers, loons and that "caviar" of grains, wild rice.

Let your imagination capture those early harvesting scenes - Indian couples paddling northern marshes in birch bark canoes. As the men navigated, the women knocked ripened grains from the grasses into the boats with long-forked poles. Later, at camps along the shore, family members of all ages used various means of drying and threshing before the prized grain was bagged for storage.

Unfortunately, such scenes were not always so picturesque. Wild rice growth was sporadic from year to year and Indians who depended on an abundant crop for survival were apt to suffer extreme hardships when the selfperpetuating plant was not plentiful. Fortunately, technology gradually came to the rescue to help stabilize growth and production.

Christened by the Indians, this edible seed is not a rice in the true sense of the word, although the close resemblance is certainly evident. Rather, it is an aquatic grainlike seed, nutty in flavor and valued for its high-protein, lowfat composition.

Today, wild rice enjoys a sophisticated stature in culinary circles and adds an elegant touch and unique flavor to a wide variety of dishes, cold and hot.

Minnesota Walleye and Wild Rice

page 112

BASIC COOKING METHOD

To retain the firm, plump texture of the kernels, it's important to follow the basic guidelines precisely. •

1 cup wild rice

4 cups water

1 teaspoon salt

Rinse wild rice under running water using a srrainer or in a bowl of water; drain. Bring wild rice, water and salt to boiling in heavy saucepan; reduce heat and simmer, covered, until kernels open and are tender but not mushy, 45 to 55 minutes Drain.

6 to 8 servings (3 to 4 cups).

One of these additions can be stirred into the cooked wild rice:

'A cup melted butter or margarine

'1.! cup chopped onion and 2 cups sliced fresh mushrooms sauteed in 'A cup butter or margarine until tender, 2 to 3 minutes

'1.! cup sliced almonds sauteed in 'A cup butter or margarine, 2 to 3 minutes

'1.! cup chopped green onions sauteed in 'A cup butter until tender, 2 to 3 minutes, 'A cup snipped parsley and 2 tablespoons dry sherry

Variation: Substitute chicken or beef broth for water in cooking wild rice; omit salt.

MINNESOTA WALLEYE AND Wnn RicE

Minnesota -inspired' Impress guests with this show-off twosome from our land of lakes.

2 pounds walleye f"illets

1 teaspoon salt

'A teaspoon pepper

4 slices bacon, diced

2'1.! cups cooked wild rice

2 tablespoons snipped parsley

'1.! teaspoon salt

2 tablespoons butter or margarine,

1 cup chopped fresh mushrooms melted

'A cup minced onion - Mushroom-Walnut Sauce {below) y, cup minced celery

3 tablespoons snipped parsley

Cut fillets into serving size portions; place in well greased baking pan. Sprinkle fillets with I teaspoon salt and pepper. In skillet, fry bacon until lightly browned. Add mushrooms, onion and celery; cook and stir until tender. Stir in cooked rice, 2 tablespoons parsley and 'I• teaspoon salt. Spoon a heaping •;, cup of rice mixture on top of each fillet. Drizzle melted butter over rice. Bake, covered, in a preheated 350' oven until fish flakes easily when tested with fork, about 20 minutes.

To serve: With long pancake turner, transfer to dinner plates. Spoon a dollop of MushroomWalnut Sauce over rice. Sprinkle with 3 tablespoons parsley Pass remaining sauce.

6 to 8 servings.

Mushroom-Walnut Sauce:

3 tablespoons butter or margarine

1 tablespoon minced shallot

1 cup sliced fresh mushrooms

3 tablespoons flour

'1.! teaspoon dry mustard

1-2 teaspoon salt

'A teaspoon dried thyme, crumbled 1-pint half and half {2 cups)

'A cup chopped toasted walnuts

Melt butter in saucepan; saute shallot and mushrooms until render. Blend in flour, mustard, salt and thyme. Gradually stir in half and half. Cook over medium heat, stirring constantly, until mixture comes ro a boil; boil and stir I minute. Stir in walnuts.

Amount: 2 '12 cups.

WilD RICE SoUP

Our most requested recipe. Need we say more?

6 tablespoons butter or margarine

1 tablespoon minced onion

'h cup flour

3 cups chicken broth

2 cups cooked wild rice

'!z teaspoon salt

1 cup half and half

2 tablespoons dry sherry (optional) - snipped parsley or chives

Melt butter in saucepan; saute onion until tender. Blend in flour; gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with parsley.

Amount: 5112 cups.

Variation: Add 0 cup minced ham, 0 cup finely shredded carrot and 3 tablespoons chopped slivered almonds with rice and salt.

BEEF ROLLS

Fantastic flavor Md a bright garnish - colorful kumquats, apple rings, orange twists or clusters of dewy-fresh cress.

Y, pound pork sausage

2 tablespoons snipped parsley

1 teaspoon dried sage, crumbled

'A teaspoon dried thyme, crumbled

'A teaspoon salt

'A teaspoon pepper

1 {10 'A-ounce) can cream of mushroom soup

3 cups cooked wild rice

2 {1-pound) flank steaks

1 teaspoon salt

'A teaspoon pepper

2 tablespoons butter or margarine

1Ato 'h cup beef bouillon

'A pound fresh mushrooms, sliced {1'h cups)

1 cup half and half

2 tablespoons dry sherry (optional)

- orange twists (page 229)

Brown pork sausage; drain. Stir in 2 tablespoons parsley. sage, thyme, 'A teaspoon salt and 'A teaspoon pepper. Measure 3A cup mushroom soup; set aside. Combine remaining soup and wild rice with sausage mixture. Pound steaks slightly to flatten evenly; sprinkle with 1 teaspoon salt and 1Ateaspoon pepper. Spread each steak with rice mixture to within 1 inch of outer edges. Roll up lengthwise, jelly-roll fashion . Secure with skewer.s and tie with string.

Melt butter in large heavy skillet; brown beef rolls on all sides. Add 'A cup beef bouillon. Simmer, covered, over low heat until meat is tender, 1'A to 1'h hours, adding more bouillon if needed. Remove from pan; cover and let stand 15 to 20 minutes.

To prepare sauce: Saute mushrooms in pan drippings over medium heat, about 5 minutes. Stir in half and half, sherry and reserved soup; heat to boiling.

To serve: Remove strings from beef and slice 112 inch thick; transfer slices to serving platter. Spoon some sauce over beef; garnish with orange twists. Pass remaining sauce.

6 to 8 servings.

WIW RICE ARITHMETIC

1 pound wild rice measures 27§ to 2% cups.

1 cup uncooked wild rice = 3 to 4 cups cooked.

1 pound wild rice, cooked= about 20 to 25 servings.

BEEFY RICE BAKE

White and wild rice combine for an economical entree. Great for a pot luck, Sunday night supper or an after-game gathering.

1 cup uncooked white rice

1 cup uncooked wild rice

2 pounds lean ground beef

cup butter or margarine

1 pound fresh mushrooms, sliced (6 cups)

1 cup chopped celery

1 cup chopped onion

1A cup soy sauce water

1 (B-ounce) carton dairy sour cream

1 (10'A-ounce) can cream of celery soup

1 teaspoon salt

'A teaspoon pepper

1 (B-ounce) can sliced water chestnuts, drained

1 package slivered almonds - snipped parsley

Cook white rice following package directions for 10 minutes only; drain. Cook wild rice following basic method (page 112); drain. Brown ground beef; set aside. Melt butter in skillet; saute mushrooms, celery and onion until tender, about 5 minutes. Combine soy sauce, water, sour cream, soup, salt and pepper in large bowl. Stir in rice, ground beef, mushrooms, celery, onion, water chestnuts and half of almonds. Pour mixture into greased 3-quart casserole; sprinkle with remaining almonds. Refrigerate up to 4 hours. Bake, covered, in a 350° oven 45 minutes; uncover, and bake until heated through, about 15 to 20 minutes longer. Garnish with snipped parsley.

10 to 12 servings.

HAM ROLL-UPS

Suitable for brunch or lunch, yet hearty enough for a colorful supper dish.

l'A cups uncooked wild rice

'A cup snipped parsley

'A cup minced green onions cup butter or margarine

6 fresh medium mushrooms, f"mely chopped

1A cup minced green onion flour

'A teaspoon salt

'A teaspoon white pepper

1A teaspoon nutmeg cup dry white wine

1 cups half and half

1 (13'A-ounce) can chicken broth

B ham slices, 'AI to 'A-inch thick

2 (10-ounce) packages frozen broccoli spears, thawed

Cook wild rice in salted water (5 cups water, I teaspoon salt) following basic method (page 112). Combine with parsley and 'A cup green onions; set aside. Melt butter in saucepan; saute mushrooms· and 'A cup green onion until liquid evaporates, about 5 minutes. Blend in flour, salt, pepper and nutmeg. Gradually stir in wine, half and half and chicken broth. Cook over medium heat, stirring constantly, until mixture come to a boil; boil and stir I minute. Pour rice into 8xl2 -inch glass baking dish; pour half of cream sauce evenly over rice. Wrap ham slices around broccoli spears; arrange, seam side down, over rice. Pour remaining sauce over ham rolls; refrigerate, covered, up to 4 hours. Bake, covered, in a 350 ° oven 45 minutes; uncover, and bake until heated through, about 15 minutes longer.

8 servings.

Store uncooked wild rice tightly covered in a coo4 dry place. It keeps indefinite/)1 Refrigerate cooked wild rice one to two weeks tightly covered. It freezes well.

GLAZED CORNISH GAME HENS

Spectacular appearance with flavors to match. A stellar selection for your most important entertaining.

4 Cornish game hens, thawed

4 cups cooked wild rice

1large apple, chopped (1'h cups)

'h cup diced dried apricots

1 cup chopped pecans

1 teaspoon ginger

1 teaspoon nutmeg

1 teaspoon salt

'A cup butter or margarine, melted

3 tablespoons butter or margarine, melted

'h cup apricot or peach preserves

2 tablespoons apricot-flavored liqueur

- orange twists (page 229)

- parsley sprigs

Remove giblets from hens; rinse hens, drain and pat dry. Combine wild rice, apple, apricots, pecans, ginger, nutmeg, salt and 114 cup butter; spoon loosely into each hen. Secure with wooden picks or small skewers. Spoon remaining wild rice into buttered 1Yzquart casserole; set aside. Arrange hens, breast side up, on rack in shallow roasting pan; brush with buuer. Roast in a 350 ' oven 25 minutes; baste with buuer. Continue roasting 25 minutes. Combine preserves and liqueur; brush hens generously. Continue roasting until glazed and lightly browned, 15 to 20 minutes. Bake extra rice, covered, 25 to 30 minutes. To serve: Spoon rice mixture from casserole onto large planer. Top with hens; garnish with orange twists and parsley.

4 servings.

TURKEY WILD RicE SuPREME

A delicious entree that's perfect for a buffet - with or without/he sauce.

1A cup butter or margarine

1 teaspoon salt

'h pound fresh mushrooms, sliced 4 cups cubed cooked turkey (3 cups)

1 (2-ounce) jar sliced pimiento,

6 tablespoons flour drained

2 teaspoons instant chicken

1 (8-ounce) can sliced water bouillon chestnuts, drained

1 cup water 'h cup sliced almonds

1 (12-ounce) can evaporated milk -Mushroom Sauce (below)

3 cups cooked wild rice (optional)

Melt butter in large skillet; saute mushrooms until tender. Blend in flour and bouillon. Gradually stir in water and evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, salt, turkey, pimiento and water chestnuts. Pour mixture into buuered 8x12-inch glass baking dish. Sprinkle with almonds. Bake, covered, in a 350' oven 30 minutes; uncover, and bake until bubbly in center, about 30 minutes longer. Serve with Mushroom Sauce.

12 servings.

Mushroom Sauce: Combine 1 (10'14-ounce) can cream of mushroom soup, 1 (2.5-ounce) jar sliced mushrooms, drained, and 2 tablespoons sherry in saucepan; heat through. Serve in gravy boat.

Amount: 10 cups.

Wild rice is high in protein, low in fat and contains potassium, phosphorus and 8 vitamins.

CHICKEN BREASTS 'N Wun RicE

Cooking for company could hardly be easier or more elegant.

1 cup uncooked wild rice

1 ( 4-<>unce) can mushrooms

1 (10'A-<>unce) can cream of 'A cup dry sherry

mushroom soup

1 (8-ounce) carton dairy sour

6 whole boneless chicken breasts

\6 cup freshly grated Parmesan cream cheese

Cook wild rice following basic method (page 112) just until kernels open slightly, 30 to 40 minutes. Spread rice in buttered 8x12 -inch oblong baking dish. Combine soup, sour cream, undrained mushrooms and sherry; pour about half of soup mixture over rice. Remove skin from chicken breasts; arrange chicken over soup. Spoon remaining soup mixture over chicken. Sprinkle with cheese. Bake, covered, in a 375 • oven 30 minutes; uncover, and bake until heated through, about 30 minutes longer.

6 servings.

CHICKEN WilD RICE SALAD

Tarragon is a natural with poultry and tbe cashews, added just before serving, offer a tasty hit of crunch.

%cup mayonnaise

y,cup milk

2 tablespoons lemon juice

'A teaspoon dried tarragon, crumbled

3 cups cubed cooked chicken

3 cups cooked wild rice

y, cup f"mely sliced green onions

1 (8-ounce) can sliced water chestnuts, drained

\6 teaspoon salt

'AI teaspoon pepper

\6 pound seedless green grapes (1 cup), halved

1 cup salted cashews

- grape clusters

Blend mayonnaise, milk, lemon juice and tarragon; set aside. In large bowl, combine chicken, wild rice, green onions, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blended. Refrigerate, covered, 2 to 3 hour.s. just before serving, fold in halved grapes and cashews. Garnish with grape clusters.

8 (I -cup) servings.

WilD RICE SEAFOOD SALAD

A zesty dressing sparked with Dijon mustard moistens these choice ingredients. A simply superb main dish.

3 cups cooked wild rice, chilled

'A pound cooked shrimp, bay scallops or crabmeat

\6 cup thinly sliced green onions, including tops

'A cup mayonnaise

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

2 large cloves garlic, minced

'A teaspoon cracked pepper

4 cups torn salad greens

2 hard-cooked eggs, cut into wedges

2 tomatoes, cut into wedges

Combine rice, seafood and onions; refrigerate, covered. Combine mayonnaise, vinegar, mustard, garlic and pepper; refrigerate, covered

To serve: Arrange greens in salad bowl, on serving platter or individual salad plates. Toss dressing with rice mixture; arrange on greens. Garnish with egg and tomato wedges. 4 servings.

Wrw RicE SALAD

Dried herbs are always an alternative. However, we've found that using fresh herbs is worth the effort - better flavor, fresher taste.

5 cups cooked wild rice, chilled

'A cup thinly sliced green onion

'A cup diced celery

I> cup slivered almonds, toasted

3 tablespoons olive oil

3 tablespoons safflower oil

3 tablespoons white wine vinegar

3 tablespoons fresh or 1 tablespoon dried thyme, crumbled

1 tablespoon fresh or 1 teaspoon dried rosemary, crumbled

I> teaspoon salt

'A teaspoon pepper

Combine wild rice, green o nion, celery and almonds in large bowl. In small bowl, whisk oils into vinegar, 1 drop at a time; stir in thyme, rosemary salt and pepper. Pour over rice mixture ; toss lightly. Serve chilled.

12 ( r;,_cup) servings.

WIID RICE CASSEROLE

So simple, yet so special A gourmet go-together with fish or beef or bison.

1 cup uncooked wild rice

I> cup sliced almonds or water

I> pound fresh mushrooms, sliced chestnuts (3 cups)

3 tablespoons minced onion

3 cups chicken broth

'A cup butter or margarine

Rinse wild rice under running water using a strainer or in a bowl of water; drain. Combine rice, mushrooms, on io n and almonds in 2-quart casserole. Add broth ; dot with butter. Bake, covered, in a 325o oven until rice is tender and liq uid is absorbed, about 11/2 hours.

6 to 8 servings.

WIID RICE STUFFING

The beauty is, it bakes separately for greater convenience and versatility

'A cup uncooked wild rice

'A cup butter or margarine

Y, cup fmely chopped onion

Y, cup diced celery

21> cups bread cubes, toasted

1 tablespoon snipped parsley

'A teaspoon poultry seasoning

'A teaspoon salt

- dash pepper

1 cup chicken broth

1 egg, beaten

Cook rice in salted water (3 cups water, 'I• teaspoon salt) following basic method ( page 11 2). Melt butter in large skillet ; saute o nion and celery until o nion is tender. Stir in rice, bread cubes, parsley. poultry season ing, salt and pepper. Gently sti r in broth and egg. Spoon into butte red 11/2-quart casserole. Bake, covered, in a preheated 350 ° oven 20 minutes ; uncover, and bake 10 minutes longer.

5 to 6 servings.

WIID RicE BREAD

Unique? Worth trying? Yes. Beautiful served thickly sliced and slathered with herb butter:

3'h to 4 cups bread or all-purpose 1 cup milk flour 1 cup water

2 cups whole wheat flour

1A cup honey

2 ('A-ounce) packages quick-rise dry 'A cup butter or margarine yeast

2 cups cooked wild rice

2 'h teaspoons salt - softened butter

In large mixer bowl, combine 1 cup bread flour, whole wheat flour, yeast and salt. In saucepan heat milk, water, honey and butter to 120 to 130' (butter does not need to melt). Add to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in wild rice and enough remaining flour to make a soft dough that pulls from side of bowl. Turn dough onto floured surface; knead until smooth and elastic, 5 to 8 minutes , adding flour if necessary to prevent sticking. Place in greased bowl; turn dough greased side up. Cover; let rise in warm place until double , 30 to 40 minutes.

Grease 2 (8'hx4 1h-inch) loaf pans. Punch dough down; turn onto lightly floured surface, and divide into 2 parts. Cover with bowl and let rest 15 minutes. Roll each part into 6x14inch rectangle. Starting with narrow end, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in pans. Preheat oven to 375 ' . Cover dough; let rise until double, 20 to 25 minutes. Dough will be about 1 inch above pan at highest point. Bake until golden brown and loaves sound hollow when lightly tapped, 35 to 45 minutes. Remove from pans; cool on wire racks . Brush tops of loaves with softened butter after 10 minutes of cooling. 2/oaves.

Although we "m'y not live hy htead alone ," most of us would certainly loathe living without it. Since the first rudimentary dough was formed from coarsely ground grain , bread has served to nourish both our bodies and our cre ative instincts.

Melting pot cuisine is tastefully apparent in the number of ethnic recipes which enrich our bread baking heritage. From old-fashioned , made -from -scratch yeast breads, to pastries teamed with delectable fillings, to ever popular muffins , quick breads and c offee cakes , th e joy of bread-making is evident.

We 've selected rec ip es reflecting variety in methods, flours, preparation times , shapes and flavors. In other words something for every taste , level of baking experience and occasion. Breads are a delight to share with family and friends.

page 127

BLUEBERRY SQUARES

A fa von'te f or brunches and coffee parties Pie filling simplifies preparation and luscious lemon frosting is the crowning touch.

l'A cups sugar

1 cup butter or margarine, softened

4 eggs

1 teaspoon vanilla

3 cups flour

11'2 teaspoons baking powder

'A teaspoon salt

1 (21-ounce) can blueberry pie mUng

'A teaspoon nutmeg -Lemon Frosting (below)

lightly grease 10xl5-inch jelly roll pan. Preheat oven to 350·. Cream sugar and butter; add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine dry ingredients; stir into creamed mixture. Spread half of batter in greased pan. Stir pie filling and nutmeg; carefully spread pie filling over batter. Drop remaining batter by spoonfuls over filling. Bake until lightly golden, about 45 minutes. Drizzle with Lemon Frosting while warm. Cool slightly; cut into squares.

2 dozen (2 lf>-inch) squares.

Lemon Frosting: Combine 1'A cups powdered sugar, 2 tablespoons lemon juice and 1 tablespoon melted butter; beat until smooth.

PRUNE BRAN COFFEE CAKE

Shreds, buds or m orsels of bran cereal turn this into a high fiber treat Prunes add unique fla vor and m oistn ess.

3 tablespoons butter or margarine, softened

3 tablespoons flour

l'z cup packed brown sugar

2 teaspoons cinnamon

l'z cup 100% bran cereal

l'z cup butter or margarine, softened

%cup sugar

2 eggs

1 cup dairy sour cream

1 cup flour

'A teaspoon baking powder

'A teaspoon baking soda

l'z teaspoon salt

l'z teaspoon cinnamon

1 cup 100% bran cereal

1 cup chopped prunes

Grease 9x9-inch pan. Preheat oven to 350·. Combine 3 tablespoons butter, 3 tablespoons flour, brown sugar, 2 teaspoons cinnamon and 'h cup cereal in small bowl until mixture resembles coarse crumbs; set aside. In large bowl, cream 'h cup butter and sugar; beat in eggs. Stir in sour cream. Combine remaining ingredients except prunes; blend into batter. Spread half of batter in greased pan. Sprinkle half of prunes and half of reserved crumb mixture over batter. Spread with remaining batter; sprinkle with remaining prunes and crumb mixture. Bake until brown and coffee cake tests done with wooden pick, 40 to 55 minutes.

To serve: Cut into squares; serve warm.

9 squares.

Fresh, dried o r prepared fruits are natu ral enrichments for coffee cakes, quick breads and muffins

RHUBARB STRAWBERRY COFFEE CAKE

This nifty flavor combo forms a delicious, moist filling for a crumb-topped crowd pleaser

1 pound rhubarb, cut into l-inch 'h teaspoon salt pieces ( 4 cups)

2 pints strawberries, sliced ( 4 cups)

2 tablespoons lemon juice

1 cup sugar

y, cup cornstarch

3 cups flour

'A cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

'A teaspoon nutmeg

1 cup butter or margarine

1 cup buttermilk

2 eggs, slightly beaten

1 teaspoon vanilla

3A cup sugar

10 cup flour

'A cup butter or margarine

Combine rhubarb and strawberries in 2-quart saucepan; cook, covered, over medium heat 5 minutes. Stir in lemon juice. Combine I cup sugar and cornstarch; stir into rhubarb. Cook and stir over medium heat until thickened, about 2 minutes. Cool. Grease 9x13-inch pan.

Preheat oven to 350'. Combine flour, '14 cup sugar, soda, baking powder, salt and nutmeg in large bowl; cut in 1 cup butter. Combine buttermilk, eggs and vanilla; stir into dry ingredients. Spread half of batter in greased pan. Spread cooled filling over batter. Drop remaining batter by spoonfuls over filling. Combine '14 cup sugar and 1h cup flour; cut in 1A cup butter until mixture resembles fine crumbs. Sprinkle crumbs over batter. Bake until coffee cake tests done with wooden pick, 50 to 55 minutes. Cut into squares; serve warm or cold.

12 to 15 servings.

Variation: Substitute 1 (16-ounce) package frozen unsweetened strawberries for fresh berries.

PEAcH KucHEN

!f you like peaches, this recipe will become a summertime favorite. For an autumn treat, substitute apples.

1 cup flour

'A teaspoon salt

1A teaspoon cinnamon

Y, cup butter or margarine

1A cup dairy sour cream

1 (29-ounce) can peach slices, well drained or 21-2 cups fresh, peeled peach slices

1-2 cup dairy sour cream

3 egg yolks

1 cup sugar

1A teaspoon salt

'A cup flour

1 teaspoon vanilla

Grease 9x9-inch pan. Preheat oven to 350'. Combine 1 cup flour, 1Ateaspoon salt and cinnamon; cut in butter with pastry blender. Stir in 'A cup sour cream; press in greased pan. Bake until golden brown, 20 to 25 minutes. Cool slightly. Arrange peach slices over top. Combine remaining ingredients; pour over peaches. Return to oven; bake until knife insened near center comes out clean, 40 to 50 minutes. Cut into squares; serve warm or cold

9 servings.

Variation: Substitute 21h cups peeled sliced apples (2large) for peaches.

Dipping peaches briefly in boiling water loosens skin making them easier to peel.

SCANDINAVIAN KRINGLER

The flaky crust, cream puff layer and almond-butter frosting combine for an outstanding pastry

1 cup flour

I> cup butter, softened

1 tablespoon water

I> cup butter

1 cup water

1 cup flour

3 eggs 1 teaspoon almond extract

-Almond-Butter Frosting (below) - toasted sliced almonds

Preheat oven to 350·. Combine 1 cup flour and 112 cup butter with pastry blender; add 1 tablespoon water and blend to make pastry. Divide into 3 parts; pat each third into 13x3-inch strip on ungreased baking sheets. (Use 2 baking sheets, placing 2 strips on 1 sheet with space between strips.) Set aside. Combine 112 cup butter and 1 cup water in saucepan; bring to boiling. Remove from heat; add 1 cup flour and stir until smooth. Beat in eggs, one at a time, until mixture is smooth. Blend in extract and spread dough over unbaked pastry strips. Bake until top is crisp and golden, 50 to 55 minutes. Cool. (The top will settle and form a custard over pastry.) Spread with Almond-Butter Frosting. Sprinkle with nuts. Cool slightly.

To serve: Cut into diagonal strips; serve warm or cold. 2 to 20 dozen strips.

Almond-Butter Frosting: Combine 2 cups sifted powdered sugar, 1 tablespoon soft butter, 114 teaspoon almond extract and 2 to 3 tablespoons half and half until smooth and of spreading consistency.

CHOCO-CHERRY BREAD

What a taste treat! Mashed bananas add enticing moistness to this pretty bread.

11> cups flour

I> cup unsweetened cocoa powder

I> cup butter or margarine

2 ripe medium bananas, mashed %cup sugar (1 cup)

1 teaspoon baking powder

2 eggs, slightly beaten

I> teaspoon baking soda I> cup chopped almonds

I> teaspoon salt 'h cup chopped maraschino cherries

Grease and flour 9x5-inch loaf pan. Preheat oven to 350·. Combine dry ingredients in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Combine bananas, egg, almonds and cherries; stir into crumb mixture just until blended. Spread evenly in prepared pan. Bake until bread tests done with wooden pick, 50 to 55 minutes. Cool in pan 10 minutes; remove to wire rack to cool completely.

1loaf

LEMON BREAD

For a festive look, spread nut-sparked slices with a mixture of cream cheese and chopped maraschino cherries.

'h cup butter or margarine, softened 'h cup milk

1 IA cups sugar

2 eggs

1 tablespoon grated lemon peel

1 'h cups flour

1 teaspoon baking powder

1A teaspoon salt

'h teaspoon lemon extract 'h cup chopped pecans

Grease and flour 9x5 -inch loaf pan. Preheat oven to 350·. Cream butter and sugar; stir in eggs, lemon peel, extract and milk. Combine dry ingredients and nuts; stir into creamed mixture. Pour into prepared pan. Bake until bread tests done with wooden pick, 55 to 65 minutes. Cool 5 minutes in pan; remove to wire rack to cool completely.

1loaf

APRICOT Nur BREAD

Cottage cheese is the secret ingredient that adds moistness Makes a wonderful gift from your kitchen.

6 tablespoons butter or margarine, softened

Yz cup packed brown sugar

2 eggs

1 tablespoon grated lemon peel

1 (12-ounce) carton cottage cheese (1 Yz cups)

2 cups flour

2 teaspoons baking powder

'A teaspoon baking soda

Yz teaspoon salt

1 cup Hnely chopped dried apricots

Yz cup chopped pecans

Grease rwo 71f2X3'14-inch pans or one 9x5-inch pan. Preheat oven to 350°. Cream buner, brown sugar and eggs until light and fluffy; beat in lemon peel and cottage cheese. Combine dry ingredients; stir into creamed mixture just until blended. Fold in apricots and nuts. Spoon into prepared pan(s). Bake until bread tests done with wooden pick, 50 to 55 minutes for smaller loaves, 60 minutes for large loaf. Cool slightly in pan; remove to wire rack to cool completely.

1 or 2 loaves.

Variation: Substitute I cup chopped pitted dates or mixed dried fruit for apricots.

ZuccHINI BREAD

This is our f avonle zucchini bread recipe You will love the moistness and spicy flavor

3 eggs 1 teaspoon salt

1 cup vegetable oil

1 Yz cups sugar

2 medium zucchini, shredded

1 teaspoon baking soda

'A teaspoon baking powder

1 tablespoon cinnamon (2 cups)

1 tablespoon vanilla

3 cups flour

'A teaspoon nutmeg

1 cup chopped nuts

Grease and flour rwo 81f2X41fz-inch loaf pans. Preheat oven to 350 ° Blend eggs, oil, sugar, zucchini and vanilla in large mixing bowl. Combine dry ingredients and nuts; stir into zucchini mixture. Pour into prepared pans. Bake until golden brown and loaves test done with wooden pick, 60 to 75 minutes. Cool 5 minutes in pan; remove to wire rack to cool completely.

2/oaves.

Variation: Stir in I (8-ounce) package chopped dates with the nuts.

GINGERBREAD

What makes this so special? Fresh ginger root and crystallized ginger give extra zest and flavor

Yz cup butter or margarine, softened

Yz cup packed brown sugar

2 eggs

1 cup dark molasses

3 cups flour

1 tablespoon baking powder

Yz teaspoon baking soda

1 teaspoon allspice

Yz teaspoon salt

1 cup evaporated milk

'A cup Hnely chopped crystallized ginger

1 tablespoon minced fresh ginger root

Grease rwo 8'hx4'h- inch loaf pans. Preheat oven to 350 ° Cream butter, sugar and eggs; blend in molasses. Combine dry ingredients; add alternately with milk to creamed mixture. Stir in crystallized ginger and g inger root. Pour into greased pans. Bake until loaves test done with wooden pick, 40 to 45 minutes. Cool 10 minutes in pan ; remove to wire rack to cool completely.

CHUINEY BREAD

An unusual fruit bread to serve with cream cheese spread. Goes together in a jiffy

210 cups flour 1 egg, beaten

1 cup packed brown sugar 1 tablespoon freshly grated orange

1 tablespoon baking powder peel

1 teaspoon salt 1 (9 to 10-ounce) jar fruit chutney

3 tablespoons butter or margarine, 1 cup chopped pecans melted - cream cheese spreads (below)

1'A cups milk

Grease 9x5-inch loaf pan. Preheat oven to 350'. Combine flour, brown sugar, baking powder, salt, butter, milk, egg and orange peel in large bowl. Fold in chutney and nuts. Pour into greased pan. Bake until loaf tests done with wooden pick, 75 to 85 minutes. Cool bread in pan 10 minutes; remove to wire rack to cool completely. Serve with cream cheese spread(s). I loaf

Curried Spread: Combine 1 (8-ounce) package cream cheese, softened, 1 tablespoon sugar and 1 to 1V2 teaspoons curry powder. Spoon into serving dish; refrigerate, covered. Bring to room temperature before serving. Amount: 1 cup.

Peach Spread: Combine 1 (8-ounce) package cheese, softened, and 1Acup peach preserves. Prepare as above. Amount: 1 cup.

COUNfRY SCONES

Studded with currants and served with butter and marmalade, these Scottish "biscuits" are a tea time favon'te.

2 cups flour

1A cup currants

'A cup sugar 1 egg

1'h teaspoons baking powder y, cup milk

'A cup butter or margarine 1 egg, beaten

Grease baking sheet. Preheat oven to 400". Combine dry ingredients in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs; stir in currants. Combine 1 egg and milk; stir into flour mixture with fork just until dough gathers easily into ball. Turn dough onto lightly floured surface; pat dough into circle about 'h-inch thick; cut with 2-inch floured biscuit cutter. Arrange scones on baking sheet. Brush tops with beaten egg. Bake until puffed and tops are golden, 12 to 15 minutes. Serve warm with butter and marmalade, if desired.

10 to 12 scones.

WHOLE WHEAT CRACKERS

Homemade crackers? Wlry not? This high fiber recipe makes a unique accompaniment for soups and main dish salads.

3'h cups whole wheat flour

2 cups quick-cooking rolled oats

'h cup wheat germ

'h cup sugar

1 'h teaspoons salt

1 teaspoon baking soda

'h cup shortening

'h cup butter or margarine, softened

1'h cups buttermilk

Preheat oven to 350". In large bowl combine dry ingredients. Blend in shortening and butter. Stir in buttermilk just until dry ingredie nts are moistened. Turn onto floured surface; knead lightly. Divide dough into five pieces; roll out each piece %-inch thick. Cut with 3inch round cutter; place on ungreased baking sheets. Prick with fork. Bake until golden brown and crisp to the touch , 16 to 18 minutes. Let cool on baking sheet about 5 minutes. Remove to wire rack to cool.

LEFSE

A tradition in many Scandinavian homes. Prepare potatoes and refrigerate the night before baking

5 large white potatoes

'A cup milk

1 teaspoon salt

3 tablespoons butter or margarine, melted 112 cups flour

- flour (\2 to 1 cup)

Cook potatoes in boiling salted water until tender; drain. Mash potatoes until smooth. Measure 3 cups mashed potatoes into bowl. Beat in milk, salt and butter. Refrigerate, covered, several hours or overnight. Work 1v, cups flour into cold mashed potatoes; shape into a ball. Let stand 3 minutes. Knead lightly on floured surface until springy about 2 minutes. On heavily floured cloth-covered surface, using stockinette-covered or lefse rolling pin, roll'A cup dough into thin 10-inch circle. IJft with lefse stick or long spatula onto hot (450") large pancake griddle or lefse grill; bake until golden spors appear. Turn; bake reverse side. Place baked lefse on paper towels; cover loosely with waxed paper. Repeat with remaining dough. Cool; cut lefse into halves or quarters. Store flat in plastic bag or wrap in foil. Refrigerate or freeze.

To serve: Bring lefse to room temperature. Spread with soft butter, sprinkle with sugar (optional); roll up.

18 ( 10-inch) drcles.

Lefse shortcut: Prepare 6 servings of instant mashed potatoes following package directions, using amounts of milk, salt and butter as directed. Refrigerate, covered, several hours or overnight. Proceed as in recipe above, working 1'h cups flour into cold mashed potatoes.

IRISH SODA BREAD

No rising time necessary for this shamrock special A mealtime tradition in Irish homes.

2 cups flour 'h teaspoon salt

2 tablespoons sugar 3 tablespoons butter or margarine

2 teaspoons baking powder 1 cup buttermilk

1 teaspoon baking soda

Grease 9-inch round pan. Preheat oven to 375 '. Combine dry ingredients in bowl; cut in butter with pastry blender until mixture resembles coarse meal. Stir in buttermilk; mix quickly and just until dough leaves side of bowl. Scoop dough, with rubber scraper, into prepared pan. With floured hand, smooth top of dough into rounded loaf shape. With floured knife, cut across dough, then cut across at right angle to divide into quarters. Bake until golden brown and loaf sounds hollow when lightly tapped, 35 to 40 minutes. Cool on wire rack; serve slightly warm or cool.

To cut: Break bread at scored lines; slice each quarter.

I loaf

Variation:

Oat Bread: Substitute 1 cup steel-cut oars for 'h cup flour.

For tender, even texture, breads made without yeast should be mixed only until ingredients are combined.

RHUBARB MINI- MUFFINS

Rhubarb's tarmess is offset with sugar and spice. Pastel nut cups and the dainty size give them a festive look.

IA cup packed brown sugar

I> teaspoon cinnamon

'A cup lmely chopped pecans

11> cups flour

I> teaspoon baking soda

I> teaspoon salt

I> teaspoon cinnamon

I> teaspoon nutmeg

'A cup packed brown sugar

I> cup buttermilk

y, cup vegetable oil

1 egg, slightly beaten

1 teaspoon vanilla

1 cup lmely chopped rhubarb

I> cup lmely chopped pecans

36 pastei<olored nut cups

Preheat oven to 325 '. In small bowl combine 'A cup brown sugar, 'h teaspoon cinnamon and 'A cup pecans; set aside. In medium bowl, combine flour, soda, salt, I> teaspoon cinnamon and nutmeg. Beat '14 cup brown sugar, buttermilk, oil, egg and vanilla together; stir into dry ingredients until almost blended. Gently fold in rhubarb and 'h cup pecans. Fill nut cups* full; sprinkle with about 'h teaspoon reserved pecan mixture. Arrange filled cups on baking sheet so sides do not touch. Bake until muffins test done with wooden pick, 18 to 19 minutes. Remove to wire rack to cool. 36 mini-muffins.

DATE BRAN MUFFINS

Glaze ingredients go into muffin cups first - a sweet surprise for these dark, rich gems.

IA cup packed brown sugar

'A cup sugar

'A cup shortening

1 tablespoon water

11> cups unprocessed bran

1'A cups milk

'A cup molasses

1 egg, slightly beaten

I> cup butter or margarine, melted

1 cup chopped dates or whole raisins

11> cups flour

1 tablespoon baking powder

'A cup sugar

1 teaspoon salt

1 teaspoon cinnamon

I> teaspoon nutmeg

Generously grease 18 medium-size muffin cups. Preheat oven to 400 •. Cream 'I• cup brown sugar, '14 cup sugar and shortening; beat in water until fluffy. Spoon 1 rounded teaspoon of mixture into each muffin cup. In large bowl combine bran, milk, molasses, egg, butter and dates; let stand 10 minutes. Combine remaining ingredients; stir into bran mixture just until flour is moistened. Fill prepared muffin cups. Bake until muffins test done with wooden pick, 18 to 20 minutes. Remove to wire rack to cool. 18 muffins.

APPLE PANCAKES

A cast iron skillet d oes dou ble duty for sautmng and baking steps. An all-time brunch and supper favorite.

4 tart apples, peeled and thinly sliced

3 tablespoons lemon juice

2 tablespoons butter or margarine

6eggs

I> teaspoon salt

1 cup milk

1 cup flour

1 teaspoon lemon juice

2 tablespoons sugar

Preheat oven to 425 ' .Toss apple slices with 3 tablespoons lemon juice. Melt butter in 10 to 12-inch skillet; rotate skillet to grease side of pan. Add apples and saute until glazed, 5 to 7 minutes. Beat eggs, salt, milk and flour until batter is smooth; pour over apples. Bake until puf!Y. crisp and brown, 20 to 25 minutes.

To serve: Sprinkle with 1 teaspoon lemon juice and sugar; cut into wedges and serve immediately. 6 servings.

BLUEBERRY MuFFINS

Whether you use fresh or frozen stir them into batter very gently to keep them whole.

2 cups flour

'A cup sugar

4 teaspoons baking powder

'1.! teaspoon salt

1 cup milk

'A cup butter or margarine, melted

1 egg, well beaten

1 cup blueberries

Grease 12-cup muffin pan or line with paper baking cups. Preheat oven to 425 •. Combine dry ingredients in large bowl. Combine milk, butter and egg; partially blend into dry ingredients, using about 10 strokes. Fold in blueberries just until flour is moistened. Fill muffin cups 7) full. Bake until golden brown, 20 to 25 minutes. Remove to wire rack to cool.

12muffins.

Tip: Frozen blueberries should be thawed and well drained.

STREUSEL-CAPPED MUFFINS

A spicy crumb mixture bakes atop each nutmeg-spiced muffin.

'A cup sugar

1 '1.! tablespoons flour

'1.! teaspoon cinnamon

'1.! teaspoon nutmeg

%cup sugar

2 '1.! teaspoons baking powder

'1.! teaspoon nutmeg

'A teaspoon salt

1 tablespoon butter or margarine, 1 cup buttermilk softened

2'1.! cups flour

'1.! cup butter or margarine, melted

2 eggs, beaten

Grease 12-cup muffin pan or line with paper baking cups. Preheat oven to 400 " . 1n small bowl combine 'A cup sugar, 1112 tablespoons flour, V2 teaspoon cinnamon, V2 teaspoon nuuneg and 1 tablespoon butter with fork until mixture resembles coarse crumbs; set aside. 1n large bowl combine 2v, cups flour, 7) cup sugar, baking powder, v, teaspoon nutmeg and salt. Stir in buttermilk, butter and eggs just until flour is moistened. Fill prepared pans 7) full. Spoon crumb mixture over muffins. Bake until muffins test done with wooden pick, about 25 minutes. Remove to wire rack to cool. 12muffins.

SWEDISH ToAST

Go ahead and dunk it in your coffee - that's the Swedish way This freezes beautifully

1 cup butter or margarine, softened

2 cups sugar

2 eggs

1 cup dairy sour cream

3'1.! cups flour

2 teaspoons baking powder

1 teaspoon ground cardamom

'h teaspoon salt

1 cup chopped almonds

Line 9x13-inch baking pan with foil; grease foil. Preheat oven to 350 " Cream butter, sugar and eggs; stir in sour cream. Combine dry ingredients and nuts; blend into creamed mixture. Spread batter in prepared pan. Bake until cake tests done with wooden pick, 40 to 45 minutes. Cool in pan 15 minutes; loosen edges and turn out onto wire rack. Remove foil. When cool, cut into 3 lengthwise strips. Wrap in foil and refrigerate several hours.

To toast: Cut crosswise into V2-inch slices; arrange on ungreased baking sheet. Bake in a 300 " oven 20 minutes. Turn each slice ; bake until lightly golden, 10 to 15 minutes longer. Cool on wire rack. Store in airtight container.

5 to 6dozen.

Variation: Substitute 1v, teaspoons almond extract for cardamom.

Tip: Cake strips can be wrapped in foil and frozen; slice and toast as needed.

SWEDISH RYE BREAD

About as easy to make as a yeast bread can be and tbe flavor is marvelous.

2 cups warm water(110 to 115 ' ) 'A cup packed brown sugar

2 ('A-ounce) packages active dry 2 tablespoons butter or margarioe, yeast softened

1 tablespoon sugar 2\'z cups rye flour

2 teaspoons salt 3 to 4 cups all-purpose or bread

\4 cup molasses flour

Combine warm water, yeast and sugar in large mixer bowl; let stand 5 minutes. Add salt, molasses, brown sugar, butter and rye flour; beat at medium speed 3 minutes. By hand, gradually stir in all-purpose flour until dough forms a ball that attaches to spoon. Turn dough onto floured surface; knead 5 to 7 minutes, adding flour if necessary to prevent sticking. Place in greased bowl; turn dough greased side up. Cover and let rise in warm place until double, 60 to 90 minutes.

Grease two 8V2X4'h-inch loaf pans. Punch dough down; turn onto lightly floured surface. Divide into 2 parts and shape each into a loaf. Place in greased pans. Cover; let rise until center of loaf is about 2 inches above pan, 50 to 60 minutes. Preheat oven to 375 ' . Bake until bread shrinks from sides of pans, about 45 minutes. Remove from pans; cool on wire racks.

2/oaves.

To shape bread loaf Roll dough into 6x14-inch rectangle. Starting with narrow end, roll up tight!J! pressing dough into roll with each turn. Pinch edges and ends to seal Place in greased pan.

GRANOLA BREAD

With a crunchy texture and just slightly sweet, this hearty bread is loaded with nutrition.

1 cup warm water (110 to 115 ' ) \Heaspoon salt

2 ('A-Qunce) packages quick-rise dry 'A cup quick-cooking rolled oats yeast 3 to 3\'z cups all-purpose or bread

1 cup warm milk (110 to 115 ' ) flour

\4 cup butter or margarine, melted 2 cups whole wheat flour

1 cup packed brown sugar 1 Yz cups granola cereal, crushed

Combine warm water and yeast in large mixer bowl; let stand 5 minutes. Stir in milk, butter, brown sugar, salt and oats. Add 1 cup all -purpose flour, 1 cup whole wheat flour and granola cereal; beat at medium speed 3 minutes By hand, stir in remaining whole wheat flour and enough all-purpose flour to form a stiff dough. Turn dough onto floured surface; knead until dough is smooth, about 10 to 15 minutes, adding flour if necessary to prevent sticking. Place in greased bowl; turn dough greased side up. Cover; let rise in warm place until double, 40 to 45 minutes.

Grease two 8112X4'h-inch loaf pans Punch dough down; turn onto lightly floured surface. Divide into 2 parts; cover with bowl and let rest 15 minutes. Shape each part into a loaf Place in greased pans; turn dough greased sides up. Cover; let rise until double, about 25 minutes. Preheat oven to 350 · - Bake until brown and loaves sound hollow when lightly tapped, 40 to 45 minutes. Remove from pans; cool on wire racks. 21oaves.

Some of the fast rising yeasts can he substituted in any recipe; others work best when combined with dry ingredients. (Follow package directions for best results)

PULLA

Cardamom adds the distinctive flavor to this braided Finnish coffee bread. Let rise only until puffy

2 ('A-ounce) packages active dry 6Vz to 7Vz cups all-purpose flour yeast

2 cups warm milk (110 to 115 ')

2 eggs

1 cup sugar

2 teaspoons ground cardamom

Vz cup butter or margarine, softened

2 teaspoons salt

1 egg, slightly beaten

Vz cup sliced almonds

3 tablespoons pearl sugar

Dissolve yeast in warm milk in large mixer bowl. Add 2 eggs, sugar, cardamom and 21h cups flour; beat at medium speed 2 minutes. Beat in butter and salt. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto floured surface; knead until smooth, about 3 minutes, adding flour if necessary to prevent sticking. Place in greased bowl; turn dough greased side up. Cover; let rise in warm place until double, l'h to 2 hours.

Grease 2 baking sheets. Punch dough down; turn onto lightly floured surface. Divide into 6 pieces. Make 24·inch long strands from each piece, rolling dough between palms and floured surface. Working with 3 pieces at a time, braid, starting in center and working toward ends. On greased baking sheets, shape each braid in circle, pinching ends together. Cover loosely; let rise until puffy but not double, 30 to 40 minutes. Preheat oven to 375 '. Brush braids with beaten egg; sprinkle with almonds and pearl sugar. Bake until golden brown, 25 to 35 minutes. Cool on wire racks.

2/oaves.

RussiAN BLACK BREAD

Excellent with cold meat and cheese platters. Chocolate is the surprise ingredient.

2Y, cups water

Vz cup dark molasses

1 (J-ounce) square unsweetened

1 tablespoon sugar

1 tablespoon salt

2 teaspoons onion powder chocolate

'A cup vegetable oil

1 tablespoon instant coffee crystals

2 cups all-purpose or bread flour

1 teaspoon fennel seed, crushed

2 cups 100% bran cereal

4 cups rye flour

'A to 1 cup all-purpose or bread flour

2 ('A-ounce) packages active dry -Glaze (below) yeast

Heat water, molasses, chocolate, oil and instant coffee in saucepan until warm, 120 to 130 ' . Combine 2 cups all ·purpose flour, yeast, sugar, salt, onion powder, fennel seed and cereal in large mixer bowl; pour in warmed liquids. Beat I minute at low speed; scrape down side of bowl. Beat at medium speed 3 minutes. By hand, stir in rye flour and enough all· purpose flour to form a moderately stiff dough. Turn dough onto lightly floured surface; cover with bowl and let rest 15 minutes. Knead until smooth and elastic, 10 to 15 minutes, adding flour if necessary to prevent sticking. Place in greased bowl; turn dough greased side up. Cover and let rise in warm place until double, I to 2 hours.

Grease two 8·inch round cake pans. Punch dough down; turn onto lightly floured surface. Divide into 2 parts; shape each into a ball. Place each ball in center of pan. Cover; let rise until double, about I hour. Heat oven to 350 • . Bake until loaves sound hollow when lightly rapped, 45 to 50 minutes. Prepare Glaze. Brush over tops of loaves after removing from oven. Return loaves to oven until glaze is set, 2 to 3 minutes. Remove bread from pans; cool on wire racks.

2/oaves.

Glaze: Combine V2 cup cold water and I teaspoon cornstarch in small saucepan. Cook over medium heat, stirring constantly until clear, about I minute.

CHALLAH

Preparation for this ceremonialjewish bread is streamlined with the food processo'

1 (\4-ounce) package active dry yeast 1A cup vegetable oil

'A cup warm water (110 to 115 ') \4 to I> cup warm water

1 teaspoon sugar

3 cups all-purpose flour

'A cup sugar

I> cup raisins

1 egg, slightly beaten

1 tablespoon water

1 teaspoon salt - 1A teaspoon sugar

1 egg - poppy or sesame seeds

Dissolve yeast in warm water. Stir in 1 teaspoon sugar; let stand until frothy. Measure flour, 114 cup sugar and salt into food processor fitted with steel blade. Tum on and off once. Add egg and oil; process 10 seconds. Add yeast mixture. Tum on processor; gradually add '14 to Vz cup water until dough forms ball that cleans side of bowl. Process 30 seconds longer. Remove dough from processor; shape into a ball. Place in greased bowl and tum dough greased side up. Cover; let rise in warm place until double, 45 to 60 minutes.

Grease 8-inch round cake pan. Punch dough down; knead in raisins. Shape dough into 24inch roll. Wind roll into greased pan, beginning at outer edge and coiling in. Cover; let rise until double, about 45 minutes. Preheat oven to 375 •. Combine beaten egg, water and 114 teaspoon sugar; brush over loaf. Sprinkle with poppy seeds. Bake until loaf sounds hollow when lightly tapped, 25 to 35 minutes. Cool in pan 10 minutes; remove to wire rack to cool.

I loaf

HoT CROSS BUNs

The speedy mixer method streamlines preparation of this traditional Lenten favon'te

11> cups all-purpose flour

11> teaspoons cinnamon

I> teaspoon nutmeg

Y, cup sugar

I> teaspoon salt

21> cups all-purpose flour

1 cup raisins or currants

2 teaspoons grated lemon peel

1 egg yolk

2 tablespoons water

1 ('A-ounce) package quick-rise dry '14 cup powdered sugar yeast

1 cup milk

'A cup butter or margarine

2 eggs, slightly beaten

Vz teaspoon lemon juice

1 teaspoon clear imitation vanilla

2 to 21> teaspoons milk

Combine 11h cups flour, spices, sugar, salt and yeast in large mixer bowl. Heat milk and butter to 120 to 130'. Stir into flour mixture. Beat 2 minutes at medium speed, scraping bowl occasionally. Beat in eggs and 1h cup flour; beat at high speed 2 minutes. Reduce speed to medium-low; gradually beat in 2 cups flour; continue beating until soft dough forms. Turn onto lightly floured surface; knead until smooth and elastic, 3 to 7 minutes. Place in greased bowl, turn dough greased side up. Cover; let rise in warm place until double, 50 to 70 minutes.

Grease two 8 or 9-inch round cake pans. Punch dough down. Turn onto lightly floured surface; knead in raisins and lemon peel. Divide dough into 18 equal pieces; shape into balls and arrange 9 in each pan. Combine egg yolk and water; brush tops of buns. Cover; let rise in warm place until double, 30 to 50 minutes. Preheat oven to 375 •. Carefully cut a cross on top of each bun with a sharp knife or scissors. Bake until golden brown, 20 to 25 minutes. Cool in pan 5 minutes; remove to rack to cool. Combine powdered sugar, lemon juice and vanilla. Beat in 2 to 2Vz teaspoons milk until spreading consistency Form cross on top of buns with icing.

18 buns.

PUMPKIN YEAST BISCUITS

Not your ordinary biscuit. This yeast version rises lzke a dinner roll but is shaped with a traditional biscuit cutter

1/z cup warm water {110 to 115 ")

1 cup packed light brown sugar

2 ('A-ounce) packages active dry I> cup butter or margarine, melted yeast

I> teaspoon sugar

7 to 8 cups all-purpose flour

1 teaspoon salt

2 teaspoons ginger

I> teaspoon nutmeg

1 cup milk, scalded and cooled to 'A teaspoon cinnamon 110 to 115 • 'A teaspoon ground allspice

1 cup canned pumpkin 'A teaspoon ground cloves

Combine water, yeast and sugar in large bowl; let stand 15 minutes. Stir in 1 cup flour, milk, pumpkin, brown sugar, butter, salt and spices until smooth. Stir in enough remaining flour to form a soft dough. Turn onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding a small amount of flour, if needed, to prevent sticking. Place in greased bowl; turn dough greased side up. Cover; let rise in warm place until double, 1112 ro 2 hours.

Ughtly grease baking sheet. Punch dough down. Turn onto lightly floured surface; roll to 1· inch thickness. Cut with floured 2-inch biscuit cutter; re-rollleftover pieces and cut. Arrange biscuits 112 inch apatt on baking sheet. Cover; let rise until double, 45 to 60 minutes. Preheat oven to 350 " Bake until golden brown, about 25 minutes. Cool on wire rack

3 to 30 dozen.

BREAD STICKS

Fennel offers a sweet anise seed flavor to golden brown bread sticks. Great with soups, main dish salads and entrees.

2 {'A-ounce) packages quick-rise dry yeast

2 teaspoons sugar

'A cup warm water {110 to 115 ")

'A cup vegetable oil

'A cup beer, at room temperature

1 teaspoon salt

1 tablespoon fennel seeds 4'1z to 5 cups all-purpose or bread flour

1 egg, slightly beaten 1 tablespoon water - coarse salt or sesame seeds

Sprinkle yeast and sugar over warm water in large bowl; let stand until bubbly, about 10 minutes. Stir in oil, beer, salt and fennel seeds. Beat in 21'2 cups flour; stir in enough remaining flour to form a soft dough. Turn dough onto lightly floured surface; knead until smooth and elastic, 5 to 6 minutes. Place in greased bowl; turn dough greased side up. Cover; let rise in warm place until double, about 30 minutes. Grease baking sheets. Punch dough down. Divide into 2 parts; cut each part into 24 equal pieces. Roll each piece into a 6-inch rope. Place 1 inch apart on baking sheets. (Or roll each piece into a 12 -inch rope and tie a knot in center.) Combine egg and water; brush gently over breadsticks. Sprinkle tops with coarse salt. Let rise until slightly puffed, about 10 minutes. Preheat oven to 350". Bake until golden brown, 30 ro 35 minutes. Remove to wire racks to cool.

48 breadsticks.

Variation:

Soft Bread Sticks: Divide each half of dough into 15 equal pieces. Roll into 7-inch ropes; shape as above. Bake in a preheated 400 • oven until golden brown, 20 to 25 minutes. Amount: 30 breadsticks.

FOCACCIA

Garlic and Parmesan give zip to this ltalian bread, quickly made with frozen bread dough.

1 (1-pound) loaf frozen white bread 3 tablespoons olive oil dough, thawed 'h cup freshly grated Parmesan

1 large clove garlic, minced cheese

Grease 10x15-inch jelly roll pan. Stretch and press bread dough to fit pan. With fingers, poke deep holes in dough at 1·inch intervals. Place small piece of garlic in each hole. Drizzle oil over dough and brush lightly to distribute. Sprinkle cheese over dough. Let rise in warm place until double, about 20 minutes. Preheat oven to 400°. Bake until brown, 18 to 20 minutes. Cut into 2x3'12-inch strips. Serve warm.

About 20 pieces.

GARLIC BUBBLE BREAD

A fun·tO·eat, pull·apart loaf easily made from frozen dough. Perfectly seasoned to complement ltalian menus.

2 (1-pound) loaves frozen white bread dough, thawed y, cup butter or margarine, melted and cooled to lukewarm

'A teaspoon dried basil, crumbled 2 tablespoons snipped parsley

'A teaspoon onion powder

4 cloves garlic, minced

Grease 12-cup bundt pan. Cut or snip dough into walnut·size pieces; arrange in prepared pan. Combine remaining ingredients; pour over dough. Cover; let rise until double, about 1V2 hours. Preheat oven to 375°. Bake until golden brown, 30 to 35 minutes. Cool in pan 10 minutes. Turn out onto serving plate; serve warm.

I large/oaf

Tip: Can be baked in 2 greased 9x5-inch loaf pans.

CHEESY FRENCH BREAD

Cheese slices add heartiness to French bread. A natural with griUed meat and a green salad

1 (1-pound) loaf French bread 1 cup minced onion

'h pound thinly sliced Swiss cheese 2 tablespoons poppy seeds

'A cup butter or margarine

Cut French bread into about 20 slices. Place 1 cheese slice between each 2 bread slices, keeping loaf shape. Melt butter; combine with onion and poppy seeds. Place bread on large sheet of foil. Pour butter mixture over top of bread. Wrap foil loosely around sides and ends of bread, leaving open at top. Bake in preheated 350 ° oven until heated through and cheese is melted, 20 to 25 minutes. Serve hot.

10 servings.

NM' undere>tim•te the powcr of desserts to dazzle. They add delicious drama to an otherwise ordinary meal and offer the final festive note to the orchestration of a company menu. Whether they consist of unadorned fruit and cheese or an elaborate torte, they provide a fitting finale to the age-old custom of breaking bread together. No matter our age, we anticipate this last course with child-like excitement, especially when our hosts have cautioned - "be sure to save room for dessert!"

Of course, desserts aren't always served following a meal. "Come for dessert and coffee," is a frequently-issued invitation for a neighborhood gathering, after the theater, when a bridge game is planned and anytime schedules don't permit anything more. For these occasions, when dessert is in the spotlight, you need a show-off recipe like Cranberry Tart, Orange Creme Dessert Cups, Russian Walnut Torte or our colorful Fruit Pizza.

And when entertaining a group, why not consider a dessert buffet? Supply a sampler of sweets and seduce your guests into trying a "little of everything." Offer an inviting array that provides variety in color, temperature, texture, appearance and flavor.

With your ingenuity and these recipes, you are well on your way to creating sumptious, satisfYing desserts for every occasion.

0

STRAWBERRY TART

Bright jewerlike berries in a delicate pastry Flavor and presentation are exquisite.

1\2 cups flour

\2 teaspoon salt

1 teaspoon sugar

'A cup butter or margarine

'A cup sugar

2 tablespoons cornstarch

3 tablespoons water

1 tablespoon cherry-flavored

1A cup vegetable oil brandy

3 tablespoons cold water - red food coloring (optional)

2 pints strawberries

2 tablespoons currant jelly, melted

Preheat oven to 400 •. Combine flour, salt and I teaspoon sugar. Cut in butter with pastry blender until mixture resembles coarse meal. Stir in oil with a fork until all ingredients are moistened. Stir in water, I tablespoon at a time, until dough leaves side of bowl and fonns a ball. Roll out dough on a lightly floured surface to an 11-inch circle. Fit into 9-inch tart pan with removable bottom, pressing dough against side of pan without stretching dough. Trim crust even with rim of pan. line shell with foil; fill to rim with dried beans. Bake 15 minutes. Remove beans and foil. Return to oven; bake until lightly browned, about 5 minutes longer. Cool on wire rack Rinse and dry berries; mash I cup. In saucepan, stir sugar and cornstarch together. Gradually stir in water and mashed berries. Bring to boiling over medium heat; boil I minute, stirring constantly. Cool slightly; stir in brandy and food coloring. Spread over bottom of tarr shell. Arrange remaining whole berries in shell. Melt currant jelly; with a pastry brush, lightly glaze strawberries with a thin layer of melted jelly. Refrigerate up to 2 hours before serving.

To serve: Remove rim from pan, leave tarr on bottom. Cut into wedges. 6 servings.

POACHED SUMMER FRUIT

An attractive alternative to fresh fruit desserts. Simmer fruit with care to retain tender but firm consistenry

6 cups water

1 \2 cups sugar

1 tablespoon vanilla \2 teaspoon almond extract (optional)

8 ripe, f"um fresh peaches, nectarines or pears - Strawberry Sauce or Custard Sauce (below)

Bring water, sugar, vanilla and almond extract to boiling in large Dutch oven; cook until sugar dissolves, stirring occasionally. Add fruit; simmer until fruit is tender when tested with wooden pick, 9to 10 minutes. Carefully remove with slotted spoon. When cool enough to handle, peel fruit. Halve fruit; carefully remove pit or core. Reassemble the 2 halves; refrigerate, covered.

To serve: Arrange in sherbet dishes; drizzle with one of Sauces. 8 servings.

Strawberry Sauce: Combine I y, pints fresh strawberries, 'A cup sugar and I tablespoon cherry-flavored brandy in blender or food processor fitted with steel blade. Process until pureed. Refrigerate. Amount: 2 cups.

Custard Sauce: In large heavy saucepan, beat 4 egg yolks with 'h cup sugar. Slowly blend in I cup milk Cook over medium -low heat, stirring constantly, until mixture coats a metal spoon, aboutl5 minutes. Remove from heat; stir in !teaspoon vanilla and I tablespoon light rum (optional). Place saucepan in cold water until mixture is cool, stirring occasionally. Refrigerate, covered. Just before serving, whip y, cup whipping cream until stiff; fold into custard. Amount: 2 cups.

FRUIT PIZZA

A tender, buttery crust is topped witb whipped cream cheese, fresh fruit and an orange juice glaze.

1'11 cups flour

'4 cup sugar

\>\ cup butter or margarine

'4 cup vegetable oil

3 tablespoons cold water

- vegetable cooking spray

2 (3-ounce) packages cream cheese, softened

14 cup sugar

\-2 teaspoon vanilla

1\-2 cups thinly sliced strawberries

3 kiwi fruit, peeled and sliced

1 banana, sliced (optional)

\-2 cup blueberries

\-2 cup halved red grapes

- Glaze (below)

Preheat oven to 375'. Combine flour and 114 cup sugar; cut in butter with pastry blender until mixture resembles coarse meal. Stir in oil with a fork until all ingredienrs are moistened. Stir in water, I tablespoon at a time, until dough leaves side of bowl and forms a ball. Spray baking sheet with cooking spray. Shape dough into a ball directly on baking sheet. With lightly floured rolling pin, roll pastry into !l-inch circle. Bake until lightly browned, 12 to 14 minutes. Cool completely on baking sheet 10 minutes; carefully remove to wire rack to cool. Beat cream cheese, '14 cup sugar and vanilla until smooth. Slide crust onto serving platter. Spread with cream cheese mixture. Arrange fruit attractively over crust, starting at ourside edge. Spoon Glaze evenly over fruit. Refrigerate no longer than 2 hours before serving.

8 to I 0 servings.

Glaze: Combine I teaspoon cornstarch, I tablespoon water, 114 cup orange juice and 3 tablespoons powdered sugar in small saucepan. Bring to a boil over medium heat, stirring constantly; cook and stir I minute. Cool.

POTPOURRI OF FRESH FRUIT RECIPES FOR DESSERT

Five creative combinations of fresh and frozen fruit. Something for everyone.

Fruit Medley in Wine: Combine 2 cups cut-up assorted fresh fruit (peaches, grapes, plums, cherries, strawberries, raspberries) with 114 cup orange juice and '14 cup dessert wine such as cream sherry. Serve in individual dessert dishes or over ice cream.

Fruit Compote: Combine 4 cups assorted well -chilled fruit in glass bowl. Combine I V2 cups chilled champagne or sauterne wine with y, cup any flavor fruit juice; pour over fruit. Garnish with mint sprigs.

Strawberries 'n Liqueur: Marinate I pint strawberries in 2 ounces almond, cherry or orange-flavored liqueur 2 hours. Serve in individual dessert dishes or over ice cream.

Raspberry Sauce: Puree I (10-ounce) package frozen raspberries, thawed, I tablespoon powdered sugar and 114 cup almond-flavored liqueur in blender. Strain to remove seeds. Pour over strawberries, pears or ice cream.

Raspberry Yogurt Sauce: Puree I (10-ounce) package frozen raspberries, thawed, and 2 tablespoons fruit-flavored liqueur in blender. Strain to remove seeds. Stir in I (8-ounce) carton vanilla yogurt. Pour over assorted fruit or ice cream.

LEMON AND GINGER DIPS

These dips go well with melon cubes, pear and apple slices, berries, pineapple and banana

pieces and orange segments. Dip banana, pear and apple slices in lemon juice to prevent darkening

Lemon: Combine 2 well beaten eggs, '14 cup butter or margarine, 114 cup lemon juice, 1 tablespoon grated lemon peel and 'h cup sugar in heavy saucepan. Whisk over medium-low heat until mixture thickens, about 8 minutes. Refrigerate. Amount I'" cups.

Ginger: Combine 2 (}ounce) packages softened cream cheese and 71 cup dairy sour cream in blender or mixer until smooth. Add 1h cup coconut, 2 tablespoons chopped crystallized ginger, 2 tablespoons powdered sugar and dash salt; mix until blended and dipping consistency. Refrigerate. Amount: llf:! cups.

CHOCOLATE-DIPPED BERRIES

Almost too pretty to eat. Select firm, unblemished berries at the peak of their flavor and color.

25 to 30 large strawberries

4 (1-ounce) squares semi-sweet chocolate

1 tablespoon vegetable oil - long bamboo skewer

Gently rinse strawberries and dry on paper towels (berries must be completely dry). Melt chocolate with oil in top of double boiler over simmering, not boiling water. Remove double boiler from heat, keeping top portion over hot water. Insert skewer through stem end of berry Dip lower two-thirds of berry into chocolate. Allow excess to drip back into pan. Remove skewer; arrange stem-side down on cooling racks to harden. Do not refrigerate.

25 to 30 strawbenies.

Variation: Substitute 4 ounces white confectioners' bark for semi-sweet chocolate. It will not be as thin and will only coat about 20 berries.

Tip: Do not make on hot, humid or rainy days because chocolate may not harden. Do not use berries with surface nicks or breaks because chocolate may not stick to berries.

CRANBERRY TART

jewel-/ike cranberries glisten from a buttery nut-flecked crust.

\lz cup butter or margarine, softened

114 cup sugar

\lz teaspoon salt

2 egg yolks

1\lz cups flour

'14 cup rmely chopped toasted almonds

1 envelope unflavored gelatin

'14 cup cold water

1 (12-ounce) package cranberries

l'h cups sugar

\lz cup red currant jelly - sweetened whipped cream

Cream butter, 1/• cup sugar and salt until fluffy; beat in egg yolks. Stir in flour and almonds; shape dough into ball. Press evenly onto bottom and side of9-inch fluted tart pan; refrigerate 30 minutes. Preheat oven to 425 ' . Prick crust evenly on bottom and side with fork to prevent puffing. Bake until lightly browned, 12 to 15 minutes. Cool. Soften gelatin in cold water; set aside. In heavy 2-quart saucepan combine cranberries, 1y, cups sugar and jelly. Cook over medium heat, stirring often until sugar is dissolved and cranberries are tender, 8 to 10 minutes. Remove from heat; stir in gelatin. Cool thoroughly. Pour into crust. Refrigerate several hours. Serve with a dollop of sweetened whipped cream.

6 to 8 servings.

BLUEBERRY CRISP

When you heat the bears to the berries, reward aU pickers with this simple but sensational treat. Serve warm from the oven with whipped or ice cream.

4 cups blueberries

Y, cup sugar

'h cup flour

1 cup quick-cooking rolled oats

1 tablespoon lemon juice - Creme Fra1'che or vanilla ice

Y, cup butter or margarine, softened cream (optional)

'h cup packed brown sugar

Preheat oven to 375 ·. Arrange blueberries in 1Y,-quart baking dish. Sprinkle with sugar and lemon juice. Beat butter and brown sugar until fluffy ; blend in fl o ur and oats. Spoon mixture over blueberries. Bake until golden brown, 35 to 40 minutes. Serve watm with Creme Fralche

6 servings.

PEACH 'N BERRY COBBLER

The focus is on fresh fruits and old-fashioned good flavor Serve warm or chilled

2 cups sliced fresh peaches

1 cup fresh blueberries

1 tablespoon cornstarch

'h cup packed brown sugar

- Cobbler Crust (below)

2 tablespoons sugar

'A teaspoon nutmeg or cinnamon

- Creme Fra1'che (below) or 'h cup water sweetened whipped cream

1 tablespoon lemon juice (optional)

Preheat oven to 350'. Combine peaches and blueberries in 8 or 9-inch skill et or 1-quart ovenproof casserole. Comb ine cornstarch, brown sugar and water in small saucepan. Cook over low heat until thick, stirri ng constantly. Add lemon juice; pour over fruit. Spread Cobbler Crust mixture over fruit. Combine sugar and nutmeg; sprinkle over crust. Bake until bubbly and browned, 30 to 40 minutes. Garnish with Creme Fraiche.

6 to 8 servings.

Cobbler Crust: Combine 1 cup fl our, 'h cup sugar, 1Y, teaspoons baking powder and 'h teaspoon salt in small bowl. Beat in 'h cup milk and 'I• cup soft butter or margarine until smooth.

OlliME FRAYCHE

A cultured cream combination. The tart flavor and smooth consistency make it a tantalizing topper for fresh berries and other fruit desserts.

'h pint whipping cream (I cup) 1 (8-{)unce) carton dairy sour cream

Combine cream and sour cream in glass bowl; cover with p lastic wrap Let at room te mperature until thickened, about 8 ho urs in watm weather, up to 24 hours in cold weather. Refrigerate, covered, 4 to 6 ho urs before using.

Amount: 2 cups.

Tip: The fl avor of Creme Frak he becomes more tart the longer it is refrigerated. It wi ll keep up to 2 weeks, refrigerated.

FRUIT-FILLED DESSERT SHELLS

0 These simple-to-make shells can be tucked in the freezer for later serving; fill with colorful

berries or seasonal fruit.

1 (8-ounce) package cream cheese, Vz pint whipping cream (1 cup), softened whipped

Vz cup supenme sugar

3Y, cups cut-up fresh fruit, drained

2 tablespoons orange or almond- - mint sprigs flavored liqueur

Une 2 baking sheets with foil. Beat cream cheese, sugar and liqueur until smooth. Fold in whipped cream. Spoon about 5 tablespoons cheese mixture onto baking sheet. Using back of spoon, shape into a shell, forming a hollow in center. Shape 9 more shells; freeze.

To serve: Place shells on individual dessert plates; fill with cup fruit and garnish with mint sprig. Serve immediately. 10 servings.

Tip: More liqueur can be drizzled over fruit before serving.

RAsPBERRY FLUFF

Scrumptious is the word for this rory fluff served in parfait or champagne glasses.

1 (16-ounce) package frozen

2 tablespoons cold water raspberries, thawed (about 1 pint whipping cream 4 cups) (2 cups), whipped

1'A cups powdered sugar - fresh raspberries or mint sprigs

1 envelope unflavored gelatin

Crush raspberries with sugar. Soften gelatin in cold water; heat to dissolve. Stir into berries. Fold in whipped cream. Refrigerate, covered, at least 4 hours.

To serve: Spoon into sherbet or champagne glasses; garnish with fresh raspberries. 8 to 10 servings.

STRAWBERRIES 'N CREAM CAKE ROLL

A party cake with almond-flavored berries and sweetened whipped cream.

5 eggs, room temperature, separated 1 pint whipping cream (2 cups)

Y.! teaspoon cream of tartar

'A teaspoon salt

Vz cup sifted powdered sugar

3 tablespoons powdered sugar

2 (\",-ounce) packages Whip it

1 Y.! pints strawberries, sliced

'A cup powdered sugar (3 cups)

1/z teaspoon almond extract

1 tablespoon sugar

Y.! cup flour 1 tablespoon almond-flavored - powdered sugar liqueur

Grease 10x15-inch jelly roll pan; line with waxed paper; grease paper. Preheat oven to 350 ° . Beat egg whites in large mixer bowl until frothy; beat in cream of tartar and salt. Gradually beat in sifted powdered sugar until stiff peaks form. Beat egg yolks, 1/4 cup powdered sugar and almond extract until thick and lemon colored; fold egg yolks into whites. Gradually fold into flour, just until blended. Spread batter evenly in prepared pan. Bake until cake springs back when lightly touched, about 12 minutes. Sift powdered sugar onto clean towel. Loosen cake from sides of pan immediately when done; invert pan and gently shake cake onto towel. Peel off waxed paper. Starting at wide edge , roll up cake and towel. Place on wire rack to cool. Whip cream, 3 tablespoons powdered sugar and Whip it following package directions. Combine strawberries, sugar and liqueur.

To assemble: Unroll cake; place on waxed paper. Spread with berries and half of whipped cream; re -roll. Arrange on serving platter, seam side down. Frost with remaining whipped cream. Refrigerate several hours or overnight.

10 to 12 servings.

CHEESECAKE PUMPKIN ROLL

A pumpkin-flavored pleaser Cake and cream cheese filling hake together for a festive fall dessert.

1 {8-ounce) carton soft-style cream cheese

y, cup sugar

1 egg

1 tablespoon milk

'A cup flour

1 teaspoon baking powder

1 teaspoon cinnamon teaspoon ginger

teaspoon nutmeg

'A teaspoon salt

3 eggs

1 cup sugar

%cup canned pumpkin

- powdered sugar

- Cream Cheese Frosting {below)

2 tablespoons chopped walnuts, toasted

Generously grease 10xl5-inch jelly-roll pan; line with waxed paper; lightly grease paper. Preheat oven to 375 • . Reserve 2 tablespoons cream cheese in small bowl. Beat remaining cream cheese, sugar, I egg and milk until smooth; spread evenly in prepared pan. Combine flour, baking powder, spices and salt; set aside. In large mixer bowl beat 3 eggs on high speed until light and fluffY. about 5 minutes. Beat in I cup sugar until completely dissolved, about 4 minutes. Beat in pumpkin. On low speed, blend in dry ingredients ; carefully spread over cream cheese layer. Bake until golden brown and cake pulls away from sides of pan, 15 to 20 minutes. Sift powdered sugar onto clean towel. Immediately loosen cake; invert onto towel. Peel off waxed paper. Starting with narrow end, roll cake jelly-roll fashion, lifting towel to help with rolling. Place on serving platter, seam side down. When cool, drizzle with Cream Cheese Frosting and sprinkle top with toasted nuts. 8 to I 0 servings.

Cream Cheese Frosting: Add '14 cup powdered sugar and 114 teaspoon vanilla to reserved cream cheese. Stir in 2 to 3 teaspoons milk to make a thin frosting.

1. Invert cake onto clean dish towel sprinkled with powdered sugar. Remove waxed paper Immediately roll cake and towel jelly roll fashion according to recipe.

2. Unroll cake. Spread with filling then re -roll

Whip it, called for in several of our recipes, is a stabilizer for whipped cream. It is available in packet form.

0

BERRY DELICIOUS CHEESECAKE

One of the very best traditional cheesecake recipes, topped with a red berry sauce.

1 cup zwieback crumbs

1 tablespoon sugar

\2 teaspoon nutmeg

\2 teaspoon cinnamon

1\2 cups sugar

3 tablespoons flour

\2 teaspoon salt

19 ounces cream cheese, softened

2 tablespoons butter or margarine, 1 (16-ounce) carton dairy sour softened cream

6 eggs, separated

1 teaspoon vanilla

1 teaspoon cream of tartar - Strawberry-Raspberry Sauce 'A cup sugar (below)

Preheat oven to 325 o Combine crumbs, I tablespoon sugar, nutmeg, cinnamon and 2 tablespoons butter; press in bonom of buttered 10-inch springform pan. Beat egg whites and cream of tartar until frothy; gradually beat in 'A cup sugar until stiff peaks form; set aside. Gradually beat 1112 cups sugar, flour and salt into cream cheese. Beat in egg yolks, one at a time. Beat in sour cream and vanilla. Fold in egg whites. Pour over crumb mixture. Bake until firm, 1'14 to 2 hours. Tum off heat; open oven door and let cool in oven 10 minutes. Remove from oven; cool on wire rack away from drafts. Refrigerate. Serve topped with Strawberry-Raspberry Sauce.

Strawberry-Raspberry Sauce:

1 (10-ounce) package frozen strawberries, thawed

1 ( 10-ounce) package frozen raspberries, thawed

12 to /6 servings.

3 tablespoons cornstarch

1A cup water

2 tablespoons sugar

Heat berries to boiling in small saucepan. Combine cornstarch and water; stir into berries. Cook over medium heat until thickened, stirring constantly. Boil and stir I minute. Stir in sugar. Press plastic wrap onto sauce ; cool to room temperature.

Amount: 2 cups.

AMARErro CHEESECAKE

A grand finale for any menu, the creamy Amaretto -/aced filling bakes in a crumb crust.

3A cup zwieback crumbs 2 (8-ounce) packages cream cheese, 2 tablespoons butter or margarine, softened softened

3 eggs, separated

1 cup sugar 'A cup half and half

2 tablespoons flour 'A ctip Amaretto 'A teaspoon salt

Combine crumbs and butter; press in bonom of buttered 10-inch springform pan. Preheat oven to 325 o Gradually beat sugar, flour and salt into cream cheese. Beat in egg yolks, one at a time. Gradually beat in half and half and Amareno. Beat egg whites until soft peaks form; gently fold into cream cheese. Pour into crust. Bake 60 minutes. Tum oven off; leave cheesecake in oven 60 minutes longer. Remove from oven; cool on wire rack away from drafts. Refrigerate.

12 to 16 servings.

FLAN

A European classic of rich caramel sauce over velvety custard An ideal ending to a bearty meal

'A cup sugar

3 egg whites

8 egg yolks

3 cups milk

3A cups sugar

2 teaspoons vanilla

Stir '14 cup sugar in small heavy pan over medium heat until sugar melts and turns golden brown. Divide evenly into 10 custard cups. Preheat oven to 350". Combine egg whites, yolks and milk with remaining 3/.o cup sugar and vanilla. Pour into caramel-coated cups and arrange cups in 9xl3-inch baking pan. Place pan on oven rack; add hot water to a depth of 1 inch. Bake until knife inserted in center comes out clean, 40 to 45 minutes. Remove from pan; cool slightly and invert custard into dessert dishes. Serve warm or cold.

10 servings.

Coconut or Almond Flan: Add Y, cup coconut or almonds.

To flame (optional): Heat 'A cup brandy or rum until vapors rise; pour over flan, ignite and serve flaming.

Large Flan: Follow recipe above except pour melted sugar and custard into 1V2-quart casserole. Place casserole in 9xl3-inch baking pan. Place pan on oven rack Add hot water to a depth of 1 inch. Bake, uncovered, until knife inserted near center comes out clean, 75 to 80 minutes. It will finish cooking in center while cooling. Invert onto large platter while warm.

BAKED RicE CusTARD

An old-fashioned gem of a dessert that uses on -hand ingredients.

o/J cup uncooked rice

6 cups milk

5 eggs

'A cup sugar

2 teaspoons vanilla 1 cup raisins (optional)

In heavy 2-quart saucepan cook rice in 5 cups milk until tender, about 30 minutes. Preheat oven to 350 " . Combine remaining 1 cup milk, eggs, sugar, vanilla and raisins; gradually stir into rice mixture. Pour into bunered 2-quart souffle dish or casserole. Place souffle dish in shallow baking pan. Place pan on oven rack; add hot water to a depth of l-inch. Bake, uncovered, until knife inserted near center comes out clean, about 75 minutes. Remove souffle dish from hot water. Serve warm or cold. Refrigerate leftovers.

8 to 10 servings.

Tip: Delicious served topped with Ungonberry Sauce (page 75) or Fruit Soup (page 143).

LEMON PUDDING CAKE

Individual desserts featuring a little cake, a little pudding

2 eggs, separated

1 teaspoon grated lemon peel

y, cup lemon juice

1 cup sugar

1Acup flour

'A teaspoon salt

1 cup milk - lemon zest curls (page 155)

Preheat oven to 350 " Beat egg whites until stiff peaks form Beat egg yolks slightly. Combine egg yolks, lemon peel, lemon juice and milk Beat in sugar, flour and salt until smooth. Fold egg whites into mixture. Pour into 6 ungreased custard cups. Arrange in 9xl3inch baking pan. Place pan on oven rack; add hot water to a depth of 1 inch. Bake until golden brown, 45 to 50 minutes. Remove from water; place on wire rack Serve warm or cool. Garnish each cup with a lemon zest curl.

6 servings.

FLOATING IsLANDs

Cl Homemade pecan brittle adds a complementary crunch to fluffy meringue and vanilla custard. A dream of a dessert.

6 eggs, room temperature, separated

'A teaspoon cream of tartar

-dash salt

'A cup sugar

1 teaspoon clear imitation vanilla

1 cup half and half

1 Y. cups milk

Y. cup sugar

2 tablespoons flour

1 tablespoon clear imitation vanilla

2 tablespoons rum (optional) - Pecan Brittle (below) or strawberries

lightly butter 2-quart souffie dish; dust with powdered or superfine sugar. Preheat oven to 250°. In large mixer bowl, beat egg whites, cream of tartar and salt until frothy. Gradually beat in '!. cup sugar. Beat at high speed until stiff peaks form; beat in vanilla. Spoon into prepared dish. Bake on lower-middle oven rack until meringue is browned and a skewer inserted in side of meringue comes out clean, 40 to 60 minutes. Cool. Refrigerate, covered. Scald half and half and milk. Beat egg yolks until light; beat in Y, cup sugar and flour until mixture is thick and lemon colored. Slowly stir about 1 cup scalded milk mixture into egg mixture. Return egg mixture gradually to hot milk, stirring constantly. Cook over medium· low heat until mixture coats a metal spoon, stirring frequently. Stir in vanilla and rum.

To serve: Run knife around edge of souffie dish, push meringue gently to release. Cover with plate; .tum meringue over onto plate. Cut into 4 wedges. Pour custard into large platter or shallow bowl. Arrange meringue wedges in custard. Garnish with Pecan Brittle.

4 servings.

Pecan Brittle: Melt 2 tablespoons butter in small skillet; stir in 'A cup packed brown sugar. Cook over low heat, stirring frequently, until sugar has melted. Stir in 'h cup pecans; cook until pecans are coated. Scrape pecans onto foil; spread apart to cool. Chop coarsely when cool.

FRENCH BREAD PUDDING

French bread and wann Brandy Sauce make this pudding special.

8 cups (l-inch) French bread cubes 1 teaspoon vanilla

%cup raisins 1 teaspoon cinnamon

4 cups milk 1 teaspoon nutmeg

1 cup sugar Y. teaspoon allspice

'A cup butter or margarine - Brandy Sauce (below)

3 eggs, beaten

Combine bread cubes and raisins in large bowl. Scald milk; add sugar and butter. Let stand 15 minutes. Preheat oven to 350°. Stir in eggs, vanilla and spices. Pour into buttered 3-quart casserole. Bake until knife inserted in center comes out clean, 55 to 65 minutes. Serve with Brandy Sauce.

8 to /0 servings.

Brandy Sauce: Melt 1 cup butter or margarine in heavy saucepan over low heat. Stir in 2 well beaten eggs and 114 cup sugar until mixture thickens. Do not boil. Remove from heat; add 114 cup brandy. 2 tablespoons milk and dash nutmeg. Beat thoroughly with wire whisk. Serve warm.

Tip: One loaf French bread yields 16 cups (l-inch) cubes.

BosTON CREAM PIE

A chocolate glaze drizzles decoratively over light cake layers and rich vanilla filling

3 egg yolks

Y.! cup sugar

1A cup boiling water

'A cup flour

1 teaspoon baking powder

1A teaspoon salt

1 teaspoon vanilla - Vanilla Cream Filling (below)

Y.! teaspoon lemon flavoring -Chocolate Glaze (below)

Grease and flour 8 or 9-inch round cake pan. Preheat oven to 350' _ Beat yolks until thick and lemon colored; gradually beat in sugar. Stir in water and flavorings. Combine dry ingredients; blend into egg mixture. Pour into prepared pan. Bake until cake tests done with wooden pick, about 25 minutes. Prepare Vanilla Cream Filling. Remove cake from oven. Cool in pan about 10 minutes; remove from pan. Cut cake in half horizontally; cool completely on wire rack Fill with Vanilla Cream Filling. Spread Chocolate Glaze over top, allowing some to drip over sides of cake. Refrigerate; remove from refrigerator 30 minutes before serving.

6 to 8 servings.

Vanilla Cream Filling: In heavy 2-quart saucepan combine cup sugar, 2 tablespoons cornstarch, li! teaspoon salt and 2 beaten egg yolks Gradually stir in 1112 cups milk. Bring to a boil over medium heat, stirring constantly; boil and sti r 1 minute. Remove from heat. Stir in 2 teaspoons vanilla and 1 tablespoon butter. Cool to room temperature.

Chocolate Glaze: Melt 3 tablespoons butter and 2 ( !-ounce) squares unsweetened chocolate over low heat. Remove from heat; stir in 1 cup sifted powdered sugar and Vz teaspoon vanilla. Blend in 2 to 3 tablespoons hot water until glaze is medium-thin consistency.

Variation: Add I tablespoon apricot brandy to cooked filling.

FRUIT SOUP

Serve this Scandinavian specialty warm or chilled with cream or over rice pudding

1 (8-ounce) package mixed dried

1 cinnamon stick fruit

1 (12-ounce) package pitted prunes

Y.! cup dark raisins

1 (16-ounce) can apricot halves

Y.! cup maraschino cherries

Y.! lemon, thinly sliced and

Y.! cup golden raisins quartered

2 cups apple juice

2 cups apricot nectar

2 tablespoons sugar

1A cup quick-cooking tapioca

1 1A cups water

In heavy 3-quart saucepan, combine dried fruit, fruit juices, sugar and cinnamon. Bring to boiling, reduce heat; simmer, covered, 1 hour. Add undrained apricots, cherries and lemon slices. Cook tapioca in water until thick and clear, about 20 minutes. Stir into fruit mixture.

Amount: about 8 cups.

Variation: To substitute pearl tapioca for quick-cooking tapioca: Soak 'A cup pearl tapioca in Vz cup water overnight; drain. Bring 1Vz cups water to boiling; add tapioca. Simmer, covered, stirring frequently until thick and clear, 35 to 45 minutes.

ANGEL BERRY TRIFLE

This showy dessert tastes as good as it looks.

3 cups raspberries

3 cups blueberries or blackberries

1 cup sliced strawberries

y, cup superfine sugar

1 tablespoon raspberry-flavored liqueur

1 quart half and half

Y, cup superf"lne sugar

2 tablespoons flour

12 egg yolks

1 teaspoon clear imitation vanilla

'A teaspoon almond extract

1 angel food cake

3 tablespoons raspberry-flavored liqueur

Combine 2 cups raspberries, 2 cups blueberries and strawberries. lightly crush berries; toss with l3 cup sugar and I tablespoon liqueur; set aside. Cover remaining berries; refrigerate. Scald half and half in heavy saucepan. In large mixer bowl, beat %cup sugar, flour and egg yolks until thick and lemon colored, about 5 minutes. Gradually beat in half and half. Return mixture to saucepan; cook over medium-low heat, stirring constantly, until thick enough to coat a metal spoon, about 12 minutes. Strain. Stir in vanilla and almond extract. Pour into large bowl; set bowl in ice water. Stir occasionally until cooled. Reserve 2 cups custard; refrigerate, covered. Divide angel food cake into 3 equal sections, tear into 2-inch pieces. Arrange one-third of cake pieces on bottom of trifle bowl; sprinkle with I tablespoon liqueur. Spoon one-third of berry mixture (about ll3 cups) over cake; drizzle with %cup custard. Repeat layers twice. Spoon reserved raspberries and blueberries on top of trifle. Refrigerate, covered, several hours. Serve with reserved custard sauce.

12 to 16 servings.

ENGLISH TRIFLE

Typically Bn'tish and temp tingly handsome served from you r loveliest crystal howl.

1 (3\i!-ounce) package regular 6 macaroons, crushed vanilla pudding and pie filling Yz cup whipping cream

3 cups milk 2 tablespoons powdered sugar

24 ladyf"mgers Yz teaspoon vanilla

y, cup raspberry jam - almond slices

'A cup orange-flavored liqueur - raspberry jam

'A cup cream sherry

Prepare pudding mix following package directions except use 3 cups milk to make soft custard; set aside. Split ladyfingers; place upright around side of glass bowl. Put remaining ladyfingers together with l3 cup jam; cover bottom of dish. Mix liqueur and sherry; pour half over ladyfingers. Pour in half of cooled custard; sprinkle with half of crushed macaroons. Repeat layers; allow to set. Whip cream with powdered sugar and vani lla; spread over custard. In center of bowl, make a 5-petal flower with almond slices and a drop of raspberry jam for the center.

12 servings.

Variation: Substitute slices of pound or sponge cake for ladyfingers.

CITRUS ANGEL DESSERT

This citrus refresher can be assembled the night before or hours ahead. Toasted coconut is the crowning touch.

2 oranges

I lemon

¥z cup sugar

1 angel food cake

1 pint whipping cream (2 cups)

1 (14-ounce) can sweetened condensed milk

1 cup coconut, toasted

Grate and measure I tablespoon orange peel; juice and measure 1 to 1112 cups orange juice. Grate and measure 2 teaspoons lemon peel; juice and measure about lemon juice. Combine fruit juices and peel with sugar; stir until sugar dissolves. Break cake into small pieces. Whip cream just until soft peaks form; stir in condensed milk and juice mixture. Arrange about half of cake pieces in 9x13-inch pan. Pour in about half of cream mixture. Repeat layers; pat down with spatula to moisten all cake pieces with juice mixture. Sprinkle with coconut. Refrigerate, covered, several hours or overnight.

12 to 15 servings.

Variation: One (16-ounce) carton frozen non-dairy whipped topping, thawed, can be substituted for whipped cream.

Egg whites beaten to soft peaks are beaten until they form peaks that fold over at the tzps when the beaters are lifted. Egg white beaten to stiff peaks are beaten until they form peaks that remain upright after the beaters are lifted away

GRASSHOPPER SOUFFLE

Two favorite liqueurs blend for this classic soufflii Dissolve gelatin completely for smooth consistency

'A cup sugar

2 envelopes unflavored gelatin

2 cups water

4 eggs, separated

1 (8-ounce) package cream cheese, softened

1A cup creme de menthe

'A cup light creme de cacao

'A cup sugar

¥z pint whipping cream ( 1 cup)

- Strawberry Fans (page 231)

Combine 3/.i cup sugar and gelatin in heavy saucepan; stir in water. Stir over low heat until gelatin is dissolved. Blend egg yolks and cream cheese until smooth; stir into gelatin mixture. Cook over low heat, stirring constantly until mixture is smooth. Stir in creme de menthe and creme de cacao. Refrigerate until slightly thickened. Beat egg whites until soft peaks form; gradually beat in 1/.i cup sugar until stiff peaks form. Whip cream; fold egg whites and whipped cream into cream cheese mixture. Wrap 3-inch collar of foil around top of 1V2-quart souffle dish; secure with tape. Pour souffle mixture into dish; refrigerate until firm.

To serve: Remove foil collar. Garnish with Strawberry Fans. 8 to 10 servings.

LEMON 'N LADYFINGERS

0 Bring down the curtain on any special menu with this elegant iadyfinger-lemon custard

creation.

2 envelopes unflavored gelatin

I> cup cold water

2lemons

8 eggs, separated

1A teaspoon salt

1 cup sugar

2 (3-ounce) packages ladyf"mgers

1 cup sugar

1 pint whipping cream (2 cups)

- sweetened whipped cream - fresh strawberries

Sprinkle gelatin over cold water to soften. Grate 2 teaspoons lemon peel; set aside. juice lemons; measure 1 cup juice. In heavy 2-quart saucepan combine lemon juice, egg yolks, salt and 1 cup sugar. Cook over medium heat, stirring constantly, until slightly thickened, 5 to 8 minutes. Stir in softened gelatin and lemon peel. Pour into 3-quart bowl; cool. une bottom and side of 10-inch springform pan with ladyfingers. When custard is cool , beat egg whites until soft peaks form. Gradually beat in sugar, beating until stiff peaks form. Whip cream until stiff. Pile egg whites and whipped cream over lemon mixture. Gently fold together until thoroughly combined. Pour into prepared springform pan. Refrigerate until firm but spongy, 6 hours or overnight.

To serve: Remove side of springform pan. Garnish with sweetened whipped cream and fresh strawberries.

12 servings.

MINI BAKED ALASKAS

For that special dinner for two, nothing less than a spectacular dessert will do.

I> pint vanilla ice cream Iii teaspoon salt

2 large, round, crisp sugar cookies 'A cup sugar

6x10-inch cutting board I> teaspoon vanilla

2 egg whites - Raspberry Sauce (page 135) or \il teaspoon cream of tartar bottled Melba sauce

Scoop ice cream into 2 balls; freeze. Place cookies on board; freeze . Beat egg whites, cream of tartar and salt until frothy. Gradually beat in sugar until stiff and glossy and sugar is dissolved. Beat in vanilla. Place 1 scoop ice cream on each cookie; spread meringue evenly and smoothly over each mini Alaska, sealing to board. Freeze until baked. (May be frozen up to 24 hours.) Preheat oven to 475 ·. Bake until golden brown, 3 to 7 minutes. Immediately serve each mini Alaska on a dessert plate; drizzle with Raspberry Sauce. 2 servings.

Variation: Substitute brownies , shortcake or pound cake for sugar cookies. Substitute any flavor ice cream for vanilla.

For successful meringues, have bowls and beaters clean and free from grease and be sure the egg whites do not contain any yolk. For higher volume, have whites at room temperature before beating. Beat the sugar in gradually until it is completely dissolved. Beat until the meringue is thick, white and glossy

MERINGUE TORTE

A delectable do-abead dessert featuring a me/t-in -the-mouth ensemble of meringue, toffee candy and whipped cream.

6 egg whites, room temperature

Y, teaspoon cream of tartar

-dash salt

2 teaspoons clear imitation vanilla

1 1A cups sugar

6 (l'A!-ounce) English toffee candy bars, chilled

12 teaspoon clear imitation vanilla

1 tablespoon powdered sugar

1 pint whipping cream (2 cups), whipped

Cover 2 baking sheets with brown paper. Draw 9-inch square on each paper. Preheat oven to 250'. Beat egg whites, cream of tartar, salt and vanilla until frothy. Gradually beat in sugar until stiff and glossy. Spread meringue over squares on baking sheets. Bake I hour; tum oven off and let meringue dry in oven at least 2 hours. Crush candy; reserve 'A cup. Fold remaining candy. vanilla and powdered sugar into whipped cream Place meringue layer on serving plate. Spread about one-third of whipped cream between layers; frost top and sides with remaining whipped cream Sprinkle with reserved crushed candy. Refrigerate several hours or overnight

12 to 16 servings.

Tip: When a recipe calls for crushed candy bars, freeze bars, then unwrap and place them in a heavy plastic bag. Strike with mallet until broken to spec ified size. A six-ounce candy bar equals 1 cup chopped.

RAsPBERRY MERINGUE CLOUD

This blushing bea uty is a perfect finish f or a co mpa ny m e nu Meringue portio n ca n be co mpleted the night before.

6 egg whites

Y, teaspoon cream of tartar

'A teaspoon salt

1 Y, cups sugar

2 ( 10-ounce) packages frozen raspberries, thawed

\4 cup water

Y, cup sugar

1 tablespoon lemon juice

y, cup cornstarch y,cupwater

1 pint whipping cream (2 cups)

1 (Y,-ounce) package Whip it

1 tablespoon powdered sugar

2 tablespoons raspberry-flavored liqueur

- toasted almond slices

Preheat oven to 450'. Beat egg whites, cream of tartar and salt until frothy. Gradually beat in 1112 cups sugar until stiff and glossy. Spread in well-greased 9xl3-inch pan. Place meringue in oven; tum oven off. Leave meringue in oven several hours or overnight Bring raspberries, '14 cup water, Y, cup sugar and lemon juice to boiling. Dissolve cornstarch in cup water; stir into raspberry mixture. Cook over medium heat, stirring constantly, until mixture boils; boil and stir I minute. Cool. Spread over meringue. Whip cream and Whip it following package directions; fold in powdered sugar and liqueur. Spread over raspberry layer. Refrigerate, covered, at least 4 hours.

To serve: Cut into squares; garnish with toasted almond slices.

12 serving s.

0

CHocoLATE ToRTE

Tantalizing layers of crisp pastry and coffee-flavored chocolate cream; serve from an elegant pedestal plate

2 (4-ounce) packages German's 1 (11-ounce) package pie crust mix chocolate

\lz cup sugar

\lz cup water

1 pint whipping cream (2 cups)

1 (\/,-ounce) package Whip it

3 tablespoons coffee-flavored

1A teaspoon cinnamon liqueur

2 teaspoons vanilla

Preheat oven to 425 •. Shave 2 squares of chocolate into curls; set aside for garnish (optional). Break remaining chocolate into pieces; combine with sugar, water and cinnamon in small saucepan. Cook over low heat, stirring often, until smooth. Remove from heat; cool to room temperature. Stir in vanilla. Blend 3/• cup chocolate into dry pie crust mix; divide into 4 equal parts. Press each pan over bottom of inverted 8 or 9-inch round cake or pie pan to about \lz inch from edge. Bake until pastry is almost firm, 6 to 8 minutes. (If pastry bakes too long, layers will be too browned on outer edge.) Cool layers just until firm, about 5 minutes. Very carefully loosen wirh spatula; place on wire racks to cool. Whip cream with Whip it following package directions. Fold in remaining chocolate sauce and liqueur. Place I pastry round on serving plate. Spread with whipped cream; repeat with remaining layer and whipped cream, spreading between and on top of layers. Garnish with chocolate curls clustered in center of torte. Refrigerate several hours or overnight.

12 to 16 servings.

RussiAN WAINUT ToRTE

Mocha -frosted and apricot-filled, this waln u t cake is a f east f or the eyes as well as the palate.

\lz pound shelled walnuts

8 eggs, separated

1 1A cups sugar

\lz cup f"me bread crumbs

1 teaspoon lemon peel

3 tablespoons lemon juice

1 teaspoon vanilla

1 cup apricot jam - Mocha Frosting (below)

Grease, flour and line 2 (9-inch) round cake pans with waxed paper. Preheat oven to 325 •. Grind nuts ; reserve 2 tablespoons for garnish. Beat egg whites until stiff but not dry Set aside. Beat egg yolks and !'A cups sugar until light; fold in crumbs, lemon peel, juice, vanilla, nuts and egg whites. Pour into prepared pans. Bake until torte tests done with wooden pick, 40 to 45 minutes. Cool in pans on wire rack 10 minutes; remove from pans to cool completely.

To assemble: Spread 'h cup jam between layers and \lz cup on top of cake. Frost sides wirh Mocha Frosting, piping a border with pastry tube or spooning on at bottom and top edge of torte. Sprinkle reserved nuts on side of torte. Refrigerate.

12 s erving s

Mocha Frosting: Cream 3 tablespoons soft butter and I Y, cup powdered sugar. Beat in I tablespoon strong coffee, I (!-ounce) square unsweetened chocolate, melted, and 2 teaspoons rum until smooth.

O n e p o und n uts i n shell yields: 1 % cup shelled a lm onds, 1 0 c ups sh elle d B razils, 1 Y. cups sh elle d p eanuts, 21!4 c ups sh elle d pecans, 2 cups sh elle d walnuts.

IcE CREAM SAucEs

Offer guests a sundae smorgasbord Serve different flavors of ice cream with complementary sauces.

Gingery Pecan Sauce: Combine 1 cup honey and 1h cup orange juice in saucepan; bring to boiling, stirring to blend. Stir in 1h cup coarsely chopped toasted pecans, 'h cup finely chopped crystallized ginger and cup orangdlavored liqueur. Refriger.ate. Amount: 20 cups.

Caramel Sauce: Combine 1 cups packed brown sugar, cup half and half, 'A cup com syrup and 'A cup butter in heavy sacuepan. Cook over low heat, stirring constantly until mixture comes to boiling; boil and stir 1 minute. Stir in 1 teaspoon vanilla. Serve warm.

Amount: 10 cups.

Fudge Sauce: Melt 2 (J-ounce) squares unsweetened chocolate and '14 cup butter or margarine in heavy saucepan over low heat, stirring constantly. Stir in 1 cup sugar, 1k teaspoon salt and 1 (5-ounce) can evapor.ated milk. Bring to boiling; cook over low heat, stirring constantly until thick, 3 to 4 minutes. Stir in 1 teaspoon vanilla. Serve warm.

Amount: 10 cups.

Strawberry Sauce: Puree I pint str.awberries in blender. In saucepan combine pureed berries, 1h cup sugar and 2 tablespoons lemon juice. Bring to boiling over medium heat, stirring occasionally until thickened, about 10 minutes. Cool. Stir in 2 pints sliced str.awberries. Let stand 1 hour. Amount: 2Y, cups.

Banana-Rum Sauce: Melt Y, cup butter or margarine in large heavy skillet. Stir in Y, cup packed brown sugar until sugar melts. Stir in Vz teaspoon cinnamon, '14 teaspoon nutmeg, 'A cup orange juice and 2 tablespoons lemon juice; simmer 1 minute. Set aside. Just before serving, diagonally slice 4 firm, ripe bananas. Stir bananas into syrup; simmer until bananas are slightly soft, 1 to 2 minutes. Stir in 2 tablespoons light or dark rum. Serve warm.

Amount: 20 cups.

RussiAN CREAM

This rich, molded cream creation encircled with strawberries can only be described as "sinfully delicious."

2 Y, cups half and half

1 cup sugar

2 ('A-ounce) envelopes unflavored gelatin

1 (16-ounce) carton dairy sour cream

1 teaspoon clear imitation vanilla 'A teaspoon almond extract - Marinated Strawberries (below) or plain strawberries

Combine half and half, sugar and gelatin in 2-quart saucepan; let stand 5 minutes. Stir over low heat until gelatin is thoroughly dissolved; cool to lukewarm. Whisk in sour cream, vanilla and almond extract until mixture is smooth. Pour into 6-cup metal mold. Refriger.ate, covered, until set, at least 4 hours. To unmold, dip mold into warm water just until edges begin to liquify. Invert onto serving platter; surround with well -dr.ained Marinated Str.awberries.

12 to 15 servings

Marinated Strawberries: Toss 3 pints berries with Y, cup powdered sugar, 3 ounces vodka, 3 ounces orange-flavored liqueur and 3 ounces rum. Refriger.ate sever.al hours, stirring once or twice; drain well.

Cl

CHOCOLATE MoussE

Individual cups of creamy chocolate la ced with orange-flavored liqueur Sophisticated yet

simple to prepare.

1 (12-ounce) package semi-sweet 4 egg whites chocolate chips - dash salt

'A cup coffee

\7 cup whipping cream

1Acup orange-flavored liqueur 1 teaspoon sugar

2 egg yolks

'A teaspoon vanilla

\7 cup whipping cream - chocolate curls (optional)

2 tablespoons sugar

Melt chocolate chips; stir in coffee and liqueur. Let cool to room temperature; stir in egg yolks. Whip 'h cup cream until thickened; gradually whip in 2 tablespoons sugar until stiff peaks form. Beat egg whites with salt until stiff. Gently fold egg whites into whipped cream. Stir about one-third whipped mixture into chocolate. Fold in remaining whipped mixture. Pour into 8 individual dessen cups or dishes. Refrigerate until set, about 2 hours. Just before serving whip V2 cup cream until thickened; whip in 1 teaspoon sugar and vanilla until stiff peaks form. Top each serving with a dollop of whipped cream and top with a chocolate curL 8 servings.

To make chocolate curls, pu/1 a vegetable peeler toward you on a bar of chocolate. L ___ _ _J

ORANGE CREME CHocoLATE CuPs

Prepare these pretty fluted cups ahead a n d spoon in your favorite fillingjust befo re serving

1 (6-ounce) package semi-sweet 1 (317-ounce) package vanilla instant chocolate chips pudding and pie filling

1 tablespoon shortening

10 foil muffin baking cups

1'A cups milk

2 tablespoons orange-flavored

'A cup whipping cream liqueur

1 (Y,-ounce) package Whip it - cocoa powder

In small heavy saucepan, melt chocolate chips and shortening over low he-dt, stirring until smooth, about 5 minutes. Starring slightly below rim of foil cup, drizzle about I tablespoon chocolate around cup, rotating to cover bottom and side completely. Place in muffin pan. Repeat for all cups. Refrigerate until firm, about 30 minutes. Remove I cup at a time from refrigerator; starring at top edge, gently pull foil off chocolate cup. Return chocolate cups to refrigerator until ready to filL

Whip cream with Whip it following package directions. Combine pudding mix, milk and liqueur until well blended. Fold in whipped cream. Place chocolate cups on dessert plates. Spoon filling into cups; sprinkle lightly with cocoa. Refrigerate until serving, no longer than 4 hours.

10 servings.

Variations: Substitute I (33/.1-ounce) package pistachio instant pudding mix, 2 tablespoons almond-flavored liqueur and toasted slivered almonds for garnish. Or substitute 1 (3'1•ounce) package coconut cream instant pudding mix, 2 tablespoons coconut liqueur and roasted coconut for garnish. Or substitute ice cream for filling in cups; pour compatible liqueur over ice cream.

ALMoND CREAM SQuAREs

Almond-flavored liqueur enlivens a cream cheese filling in a nutt)l chocolate crust. Prepare ahead; freeze.

'A cup chocolate wafer crumbs

tj, cup chopped blanched almonds

3 tablespoons sugar

'A cup butter or margarine, melted

1 (8-ounce) package cream cheese, softened

'A cup sugar

3 eggs, separated

1 tablespoon almond-flavored liqueur

Y, pint whipping cream (1 cup)

Ill cup sliced almonds

1 tablespoon water

2 tablespoons sugar

Combine crumbs, chopped almonds, 3 tablespoons sugar and butter; press mixture in bottom of lightly buttered 8xl2-inch glass baking dish. Beat cream cheese and '14 cup sugar until fluffy. Beat in egg yolks and liqueur; set aside. Whip cream; whip egg whites until stiff. Gently fold whipped cream and egg whites into cream cheese mixture. Pour over chocolate crust. Cover; freeze 6 hours or overnight. Spread sliced almonds in 9xl3-inch baking pan; sprinkle with water and 2 tablespoons sugar. Bake in a preheated 350 • oven until golden, 15 to 20 minutes, stirring occasionally; set aside.

To serve: Remove desserr from freezer; allow to stand 5 minutes. Sprinkle with toasted almonds; cut into squares.

12 to 15 servings.

BISCUIT ToRTONI CUPs

Candied cherries and rich macaroon flavor characterize this internationally-acclaimed dessert. Party perfect and make-ahead too.

12 paper baking cups

Y, pint whipping cream (1 cup)

1 Ill cups firmly packed macaroon 1 tablespoon sugar cookie crumbs

tj, cup apricot or peach jam

Y, teaspoon almond extract

4o teaspoon almond extract

1 (tf,-ounce) package Whip it

'A cup chopped green candied

Y, cup sliced almonds cherries

1 quart French vanilla ice cream, 'A cup chopped red candied cherries softened 'A cup sliced almonds

Place paper baking cups in 12 -c up muffin pan. Combine macaroon crumbs, jam and almond extract; press into muffin cups. Sprinkle with almonds. Spoon ice cream over nuts; freeze. Whip cream, I tablespoon sugar and lil teaspoon almond extract with Whip it, following package directions. Swirl whipped cream over ice cream. Combine green and red cherries; sprinkle with almonds over whipped cream. Freeze.

12 servings.

0

STRAWBERRY SORBET

An icy refresher with fresh berry taste and a smooth, creamy texture.

1 \2 pints strawberries y, cup whipping cream

%cup sugar 2 tablespoons raspberry-flavored

1 teaspoon grated lemon peel liqueur

1A cup lemon juice

Place all ingredients in food processor fitted with steel blade; process until smooth. Freeze in ice cream freezer, following manufacturer's directions or transfer to 9x13 -inch baking pan and freeze until almost firm, 1 hour. Thaw at room temperature until soft but not runny, about 10 minutes. Spoon into food processor. Puree , using on/ off motions, until all mixture is incorporated. Let machine run until mixture is fluffy Return to freezer until quite fir.m, about 2 hours.

Amount: 1 quart.

LEMON ICE

A tart lemon flavor makes this an ideal palate cleanser. Serve between courses or as a light, refreshing dessert.

2 teaspoons minced lemon peel

2 cups fresh lemon juice

2 cups sugar

2 cups boiling water - mint sprigs

Combine lemon peel, juice and sugar; pour boiling water over mixture and stir until sugar is dissolved. Pour into shallow metal pan. Freeze until fir.m, 3 to 4 hours. Scoop into sherbet dishes. Garnish with mint.

6 to 8 servings.

Tip: Best if made with freshly squeezed lemon juice

COOL SHERBET SUNDAES

When a quick, but special dessert is needed, try one of these beauties. Serve with crisp sugar cookies.

Banana-Watermelon Split: Split 'h banana lengthwise; place in center of shallow dish and top with scoop of lime sherbet. Place "scoop" of water.melon on each side of sherbet; pour raspbeny syrup over top. Garnish with mint sprigs and a few raspberries.

Orange Cup: Cut orange in half; remove segments. Scoop orange sherbet into each shell. Top with slice of banana, orange segments or coconut.

Raspberry Parfait: Alternate scoops of raspbeny sherbet, raspberries and a sprinkle of cinnamon in parfait glasses.

Blueberry Parfait: Alternate scoops of lime sherbet and blueberries in parfait glasses. Pour orange-flavored liqueur over sherbet and blueberries.

Champagne Cup: Spoon any flavor sherbet into sherbet or champagne glasses. Pour champagne over sherbet.

Sorbet is a blend of fruit and sweetener with gelatin or egg white added Sherbets main ingredients are fruit, juices, sweetener and milk solids. Ices are made with one or more pureed fruits or fruit juices and a sweetener

C"'"

•nd pie> h•ve pmOOhly heen invited to more special occasions than any other dessert. What's a wedding without a tasty, tiered tribute to the happy couple? And, can you envision Thanksgiving without pumpkin or mince pies for the feast's grand finale? Although we no longer judge a cook on whether he or she can "bake a cherry pie", we certainly admire those whose culinary skills encompass these two favorite desserts.

Successful cakes and pastries result from precise measuring, exact pan size, correct baking temperature and other accuracies. Each recipe could be compared to a formula - one so delicate that substitutions, additions and other alterations can upset texture, flavor and appearance.

We offer an inviting assortment of cakes for your choosing from light and lovely Lemon Pound Cake to moist, fruited Honey Nut Cake. Our Easy Pie Crust is just that, simple and easy to handle. And we offer pie crust variations which require no rolling and are delicious complements to cream, chiffon and ice cream fillings.

You will find these mouth-watering recipes just right for those family dinner and milestone occasions in your life when only a captivating cake or homemade pie is special enough to grace the table and honor the event.

APPLE CAKE

Penuche frosting complements a moist and spicy cake; full of diced apples and walnuts.

2 cups packed brown sugar I teaspoon nutmeg

I cup butter or margarine, softened I teaspoon cinnamon

2 eggs

3 cups flour

2 teaspoons baking soda

I teaspoon baking powder

I cup cold coffee

2 cups diced unpeeled apples

I cup cut-up walnuts

I cup raisins

\i teaspoon salt - Penuche Frosting (below)

I teaspoon ground cloves - chopped walnuts (optional)

Grease and flour 9xl3-inch baking pan. Preheat oven to 350". Combine brown sugar, butter and eggs in large bowl; cream until smooth. Combine dry ingredients and add alternately with coffee to creamed mixture; beat thoroughly. Fold in apples, nuts and raisins; pour into prepared pan. Bake until cake tests done with wooden pick, 40 to 50 minutes. Cool on wire rack. Frost with Penuche Frosting; sprinkle with chopped nuts.

12 to 16 servings.

Penuche Frosting: Melt 'h cup butter or margarine in heavy saucepan. Stir in 1 cup packed brown sugar; boil and stir 2 minutes. Stir in 114 cup milk; heat to boiling. Remove from heat and cool to lukewarm. Stir in 2 cups powdered sugar; beat until thick, dull and smooth.

PRALINE-GLAZED PECAN CAKE

This velvety-textured cake, baked in a springform pan, has a rich, crunchy topping broiled to golden goodness.

7 eggs, separated

3A cup sugar

I teaspoon vanilla

2 (2'14-ounce) packages ground pecans (2 cups)

\i cup flour

I teaspoon baking powder

Y, cup butter or margarine, melted

114 cup sugar 'A cup butter or margarine

2 tablespoons milk \i cup packed brown sugar

2 tablespoons flour

3A cup chopped pecans

8 to I 0 pecan halves

Grease and flour bottom of9-inch springform pan. Preheat oven to 350". Beat egg yolks and '14 cup sugar in large mixer bowl until thick and lemon colored; beat in vanilla. Blend in ground nuts, V2 cup flour, baking powder and melted butter. Beat egg whites in small mixer bowl until frothy. Gradually beat in '14 cup sugar until stiff peaks form. Fold into egg yolk mixture. Pour batter into pan. Bake until cake tests done with wooden pick, about 40 minutes. Cool on wire rack. Invert cake onto ovenproof serving platter. Melt '14 cup butter in milk in small saucepan; stir in brown sugar, 2 tablespoons flour and chopped nuts. Spread nut mixture on top of cake. Broil4 inches from heat until topping bubbles, about 1 minute. Arrange pecan halves (1 per serving) around top edge of cake to garnish.

8 to I 0 servings.

To tell when a cake is done, the cake should have pulled away from the edges of the pan. It should spring back when touched lightly with the fingertips. When a wooden pick is inserted in the center of the cake it should come out clean.

TosCACAKE

This Swedish almond cake is shaped like a pie. Wonderful for coffee parties; serve warm or cold.

-butter

- f"me dry bread crumbs

2 eggs

1 cup sugar

1 teaspoon almond extract

1 cup flour

11> teaspoons baking powder

'A teaspoon salt

'A cup half and half

I> cup butter or margarine, melted y, cup sliced almonds

'A cup butter or margarine

3 tablespoons sugar

2 teaspoons half and half

1 tablespoon flour

Butter 9-inch glass pie plate; sprinkle with crumbs. Preheat oven to 325 •. Beat eggs, I cup sugar and almond extract until light and fluffy. Combine I cup flour, baking powder and salt; blend alternately with 114 cup half and half into creamed mixture. Blend in melted butter. Pour into prepared pan. Bake until cake tests done with wooden pick, 35 to 40 minutes; remove from oven. Increase oven temperature to 375 ·-

Combine remaining ingredients in small saucepan; heat until mixture begins to bubble. Spread topping over cake. Place baking sheet under cake pan to prevent bottom of cake from overbaking. Bake until topping is brown and bubbly, 5 to 8 minutes. Cut into wedges; serve warm.

6 to 8 servings.

LEMON POUND CAKE

Serve on your prettiest cake plate garnished with bright berries or lemon zest.

1 cup butter or margarine, softened 1 cup milk

3 cups powdered sugar

4 eggs

3 cups flour

1 tablespoon lemon juice

2 teaspoons grated lemon peel

- Glaze {below)

1 teaspoon baking powder - lemon zest curls (optional)

'A teaspoon salt - fresh raspberries (in season)

Generously grease and flour 12-cup bundt pan. Preheat oven to 325 • Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; blend into butter mixture alternately with milk. Stir in lemon juice and peel. Pour batter into prepared pan. Bake until cake tests done with wooden pick, 70 to 75 minutes. Prepare glaze. Cool cake in pan 15 minutes; invert onto wire rack Cool 10 minutes. Place rack over waxed paper; drizzle glaze evenly over cake. Place cake on serving plate. Garnish with lemon zest curls and surround with fresh raspberries.

16 to 24 servings

Glaze: Combine cup melted butter or margarine, I cup powdered sugar and 2 tablespoons lemon juice; beat until smooth. Stir in I to 2 teaspoons hot water until of glaze consistency

Using a citrus zester, place bent shmp edge on fruit and pull doum. Thin, fine strands of dtrus zest will come through.

BLACK RussiAN BUNDT CAKE

Now you can munch as well as sip this tantalizing medley of flavors. A simple do -ahead.

1 (18.25-ounce) package yellow cake 4 eggs mix (without pudding) 'A cup vodka

\2 cup sugar 'A cup coffee-flavored liqueur

1 ( 6-ounce) package instant 'A cup water

chocolate pudding and pie f"illing - Glaze (below)

1 cup vegetable oil - powdered sugar

Grease and flour 12-cup bundt pan. Preheat oven to 350°. In large mixer bowl combine cake mix, sugar, pudding mix, oil, eggs, vodka, liqueur and water; mix at low speed about 1 minute. Beat at medium speed 4 minutes. Pour into prepared pan. Bake until cake tests done with wooden pick, 60 to 70 minutes. Prepare Glaze. Let cake cool in pan 10 minutes; invert onto wire rack or plate. Poke holes in cake with fork; slowly pour Glaze over cake. Cool completely; sprinkle with powdered sugar.

16 to 24 servings.

Glaze: Combine 'h cup powdered sugar and 114 cup coffee-flavored liqueur; blend until smooth.

HONEY NUT CAKE

Z u cchini or apples team with nuts and raisins for a m oist cake that bakes in a tube p a n A good k eeper

5 cups flour

1 cup sugar

2 teaspoons baking powder 'A cup vegetable oil

2 teaspoons baking soda \2 teaspoon vanilla

'A cup chopped walnuts 'A cup cold coffee

\2 cup whole, blanched almonds 1\2 cups shredded zucchini or 6 eggs 2 apples, shredded

'A cup honey

1 cup raisins

1 cup packed brown sugar 1lemon or orange

Grease and flour 10-inch tube pan. Preheat oven to 350°. Combine flour, baking powder and soda; mix 2 tablespoons with walnuts and almonds; set aside. Beat eggs; thoroughly beat in honey, sugars, oil and vanilla, beating thoroughly after each addition. Combine coffee and zucchini; add alternately with flour mixture to creamed mixture. Stir in raisins and nuts. Pour into prepared pan. Bake 45 minutes; reduce oven temperature to 3000 and bake until cake tests done with wooden pick, 45 to 55 minutes. Cool in pan 25 minutes; remove to rack to cool.

To serve: Place cake on serving plate. With vegetable peeler or zester cut long curls of peel from lemon or orange and arrange on top of cake.

16 to 20 servings

Sh elled n uts keep f resh f o r several m onths in a tightly clos ed container in th e ref rigerato r. Fo r longer storage, fr eeze shelled o r u nsh elled nuts in a tig htly closed contain er.

MINIATURE FRUITCAKES

A m ix streamlines preparation of these individual g ems to d eco rate cookie trays.

-mini (2-inch) cupcake papers

11'1 cups chopped walnuts

1 teaspoon baking powder

2 eggs, beaten {51-1 ounces)

4 cups candied cherry-pineapple

2 tablespoons honey

1'1 cup applesauce mix {24 ounces)

'A cup rum or brandy

1'1 cup mincemeat

1 teaspoon vanilla

1 {14-ounce) package date bar mix - candied cherries

1'1 cup flour

une 2-inch muffin cups with paper liners. Preheat oven to 375 '. Combine chopped nuts and fruit with rum; set aside. Combine both envelopes date bar mix with remaining ingredients except candied cherries; beat well. Stir in fruit mixture; spoon into muffin cups. Decorate each fruitcake with candied cherry in center. Bake until cakes are lightly browned and firm to the touch, 20 to 25 minutes. Remove to wire racks to cool thoroughly. Store in airtight container.

Amount: about 3 d o z en.

FRUITCAKE ToRTEs

Iced fruitcake with a n ew look. Sparked with rum and raisins, it stores well in the ref rigera to r

1 cup currants or raisins

1 cup diced cherry-pineapple mix

2 cups flour

1'1 teaspoon nutmeg

1'1 cup rum 'A teaspoon cinnamon

1 cup butter or margarine, softened 'A cup rum

'A cup sugar - Butter Icing {below)

5 eggs, separated - candied cherries

Soak fruit in 112 cup rum until rum is absorbed, 3 to 4 hours. Grease 9x13-inch baking pan ; line bottom with waxed paper and grease paper. Preheat oven to 325 '. Cream butter, sugar and egg yolks until fluffy. Stir in flour, nutmeg, cinnamon and 'A cup rum. Fold in soaked fruit. In large bowl beat egg whites until stiff peaks form. Fold a small amount of beaten egg whites into batter to lighten; fold in remaining egg whites. Pour into prepared pan. Bake until center springs back when lightly pressed with finger, about 40 minutes. Cool in pan 10 minutes. Turn out onto wire rack; remove waxed paper and cool completely. Cut cake in half lengthwise with serrated knife. Split each piece in half lengthwise to make 4 long layers. Spread Butter Icing on 3 layers; stack all layers, un-iced side up. Refrigerate 30 minutes. Cut crosswise into 6 tortes. Decorate with candied cherries. Wrap in plastic wrap; refrigerate.

6 fruitcake tortes.

Butter Icing: Beat v, cup softened butter or margarine, 2 cups powdered sugar and 2 to 21'2 tablespoons rum until smooth and creamy.

CHOCOLATE ZUCCHINI CAKE

Another delicious use for zucchini. A tote -along treat with a topping thattrm•els.

Yz cup butter or margarine, softened Yz cup unsweetened cocoa powder

Yz cup vegetable oil

H\ cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla Yz teaspoon baking powder

2 eggs

2 cups coarsely shredded zucchini

Yz cup buttermilk Yz cup semi-sweet chocolate chips

2\lz cups flour Yz cup chopped nuts

Grease and flour 9xl3-inch baking pan. Preheat oven to 325 ' Cream butter, oil and sugar; blend in vanilla, eggs and buttermilk Combine dry ingredients; stir into creamed mixture with zucchini. Pour into prepared pan. Sprinkle with chocolate chips and nuts. Bake until cake tests done with wooden pick, about 50 minutes. Cool on wire rack

15 to 18 servings.

EAsY PIE CRUST

This recipe holds together and rolls out beauttfully Makes 2 double -cniSI pies or 4 singlecrust pies.

4 cups flour

1 Yz teaspoons salt

1 Yz cups shortening

1 egg, slightly beaten 1 tablespoon vinegar Yz cup cold water

Blend flour, salt and shortening with pastry blender until mixture resembles coarse crumbs. Combine egg, vinegar and 1h cup water; gradually stir into flour mixture. Gather dough together, adding I additional tablespoon of water if necessary Divide dough into 4 equal parts and shape firmly into balls. Roll out immediately or wrap and refrigerate or freeze for later use.

4 (8 or 9-inch) pastry rounds.

To roll out pastry: Shape ball of dough into a flattened round on lightly floured clothcovered surface. With lightly floured stockinette -covered rolling pin, roll dough about 2 inches larger than inverted pie plate. Fold pastry in half; carefully transfer to pie plate. Unfold and ease pastry loosely into pie plate. For single, baked pie shell: Trim overhanging edge of pastry I inch from edge of plate. Fold or roll under, flute edge. Prick bottom and side of crust evenly with fork Bake in a preheated 475' oven until lightly browned, 7 to 10 minutes.

No-RoLLING-PIN PrE CRusTS

These no-fail pastry favon'tes are perfect for cream, chiffon and ice cream fillings

Cookie Crust: Combine 'I• cup flour, 6 tablespoons soft butter or margarine, 3 tablespoons powdered sugar and 1h teaspoon vanilla with hands or pastry blender. Press mixture firmly and evenly against bottom and sides of9-inch glass pie plate. Bake in a preheated 400' oven until light brown, 10 to 15 minutes. Cool and fill. Amount: 1 (9-inch) pie crust.

Crumb Crust: Combine 11h cups vanilla wafer, chocolate wafer, gingersnap or graham cracker crumbs and '/• cup melted butter or margarine. Press mixture firmly and evenly against bottom and sides of9 -inch glass pie plate. Bake in a preheated 350 ' oven about 10 minutes. Cool and fill. Amount: 1 (9-inch) pie crust.

APPLE PIE

An all-time favorite. Use apples best suited for pie, and serve with cheese, ice cream or whipped cream.

- Pastry for 9-inch double crust pie (page 158)

3A to 11A cups sugar

3 tablespoons flour

1 teaspoon cinnamon

'h teaspoon nutmeg

'A teaspoon salt

6 to 7 cups thinly sliced, peeled tart apples (Greening, Granny Smith, Rome Beauty or Winesap)

1 tablespoon butter or margarine

Prepare pastry Divide dough in half; shape into 2 flat rounds on lightly floured clothcovered surface. With lightly floured stockinette-covered rolling pin, roll bottom pastry 2 inches larger than inverted pie plate. Transfer pastry to pie plate on rolling pin; ease into pie plate and trim along edge. Preheat oven to 400". Combine sugar, flour and spices; toss gently with apple slices. Fill pastry-lined pie plate with apple mixture; dot with butter. Roll out top pastry a little thinner than bottom pastry and leave enough to extend over edge of pie plate 1 inch. Fold pastry in half or transfer with rolling pin to top filling. Trim edge to about 'h inch over edge of pie plate. Press upper and lower edges together, gently fold edges under and flute, or press with tines of floured fork Brush top with a little milk; sprinkle with sugar. Cut a few slits for steam to escape. Bake on lower oven rack until crust browns and juices begin to bubble through, 40 to 50 minutes.

8 servings.

French Apple Pie: Fill pastry-lined pie plate with apple-sugar mixture; omit butter. Mix 1h cup flour, 'h cup packed brown sugar, 'h cup chopped pecans and '14 cup butter or margarine until crumbly. Sprinkle over apples and bake as above.

To prevent excessive browning of pie crust cover pastry with 2 to 3-inch strip of aluminum foil Remove fot110 to 15 minutes before pie is done.

ToASTED ALMoND MERINGUE PIE

Toasting enhances both appearance and flavor of the almonds which garnish this delightfully light creation

1 (9-inch) baked pie shell (page 158)

Y, cup sugar

'A cup cornstarch

\4 teaspoon salt

2'h cups milk

3 eggs, separated 1 teaspoon almond extract

-dash salt

3 tablespoons sugar

'h cup toasted slivered almonds

Prepare, bake and cool pie shelL Combine 71 cup sugar, cornstarch, '14 teaspoon salt, milk and slightly beaten egg yolks in heavy 2-quart saucepan. Cook over low heat, stirring constantly until mixture boils; boil and stir 1 minute. Cool 10 minutes; stir in almond extract and pour into pie shell. Preheat oven to 350". Beat egg whites and dash salt until frothy; gradually beat in 3 tablespoons sugar until meringue is stiff and glossy. Spoon meringue over filling, sealing at edge of crust. Sprinkle with almonds. Bake until golden brown, 10 to 15 minutes.

6 servings.

To toast slivered or sliced almonds, spread in a shallow pan and bake in a 350" oven until lightly browned, 7 to 9 minutes, stirring frequently.

Pn'lA CoLADA Pm

A flavor fantasia of coconut, pineapple and rum to transport your taste buds to an exotic tropical isle.

1 (10-inch) baked pie shell (page 158)

2 envelopes unflavored gelatin

'll cup sugar

\1.! cup milk

\1.! cup cream of coconut

6 eggs, separated

1 (8-ounce) can crushed pineapple in own juice, drained

'll cup light rum

\1.! cup sugar

\1.! cup whipping cream, whipped - toasted coconut or sliced kiwi fruit

Prepare, bake and cool pie shell. In heavy 2-quarl saucepan, combine gelatin, 114 cup sugM, milk and cream of coconut. Cook over low heat, stirring constantly until gelatin dissolves. Gradually stir about 1 cup of hot mixture into beaten egg yolks; return to saucepan. Cook over low heat until mixture thickens slightly, about 3 minutes, stirring constantly Stir in pineapple and rum; refrigerate until mixture cools, about 30 minutes. In large bowl, beat egg whites until frothy; gradually beat in Vz cup sugar until stiff peaks form. Carefully fold meringue into chilled gelatin mixture; fold in whipped cream. Spoon into pastry shell, heaping up center. Refrigerate, covered, at least 4 hours. Garnish with coconut or kiwi fruit just before serving.

8 to 10 servings.

EGGNOG CHIFFON PIE

A light, refreshing rum-flavored chiffon filling nestled in a crumb crust.

1 (9-inch) Crumb Crust (vanilla wafer) (page 158)

1 envelope unflavored gelatin 'll cup cold water

3 eggs, separated 1 cup milk

\1.! cup sugar 'A teaspoon salt 2 tablespoons light rum or 1 teaspoon rum extract - dash nutmeg

Prepare, bake and cool pie crust, reserving a few crumbs. Sprinkle gelatin over cold water to soften. Combine egg yolks, milk, sugar and salt in heavy 2·quarr saucepan. Cook over low heat, stirring until mixture reaches a soft custard consistency Stir softened gelatin into custard mixture; cool in a pan of cold water until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff; fold rum and egg whites into custard mixture. Pour into crust; sprinkle with nutmeg and reserved crumbs. Refrigerate until firm.

6 to 8 servings.

CANDY BAR PIE

A crumb crust sets the stage for this rich party dessert. Does not freeze solidly, so serving is easy.

1 (9-inch) cookie or Crumb Crust (graham cracker) (page 158)

1 teaspoon instant coffee crystals

2 tablespoons water

1 ( 8-ounce) milk chocolate candy bar with almonds, broken

1 tablespoon creme de cacao

1 (B-ounce) carton frozen whipped topping, thawed - toasted slivered almonds or chocolate curls (page 150)

Prepare, bake and cool pie shell. In small heavy saucepan dissolve coffee in water; add chocolate bar. Stir mixture over low heat until melted; cool. Stir in creme de cacao. Reserve 1 cup whipped topping; fold remaining topping into chocolate. Spoon into crust. Spoon 6 dollops of reserved topping in circle over filling. Press slivered almond or chocolate curl into center of each dollop. Freeze several hours or overnight (will not freeze solidly). 6 servings.

MACADAMIA PIE

This tropical treat features one of our 50th state's most popular products- macadamia nuts.

1 (9-inch) baked pie shell (page 158)

1 (3\lz ounce) jar salted macadamia nuts, chopped ('A cup)

\lz cup sugar

3 tablespoons cornstarch -dash salt

1'A cups milk

2 eggs, separated

1 teaspoon vanilla

1A cup sugar

\lz pint whipping cream (1 cup)

2 tablespoons sugar

Prepare, bake and cool pie shell. Sprinkle pie shell with lf2 cup chopped nuts. Combine lf2 cup sugar, cornstarch and salt in small heavy saucepan. Beat milk and egg yolks together; stir into saucepan. Bring to a boil over low heat, stirring constantly; boil and stir 1 minute. Cool to lukewarm; stir in vanilla. Beat egg whites until frothy; gradually add 'I• cup sugar. Beat until stiff peaks form. Fold into cooled custard. Pour into pie shell. Sprinkle with 2 tablespoons nuts. Whip cream with 2 tablespoons sugar until stiff; spread over custard. Sprinkle with remaining nuts. Refrigerate several hours.

8 servings.

LEMON CuRD TARTS

Lemon curd filling is livelier than most lemon mixtures, making it distinctively tart.

1 tablespoon grated lemon peel - frozen pastry for 9-inch double

\lz cup lemon juice crust pie, thawed

2 cups sugar - sweetened whipped cream

1 cup butter or margarine (optional)

4 eggs plus 2 egg yolks, well-beaten - lemon zest curls (page 155) (optional)

Combine lemon peel, lemon juice, sugar and butter in heavy 2-quart saucepan. Heat over medium -low heat until butter is melted. Stir in eggs; continue cooking until mixture thickens slightly, 15 to 20 minutes. Cool slightly; refrigerate, covered. Preheat oven to 425 ' . Roll each pastry round to 'k-inch thickness on lightly floured surface; cut into 5 ( 4'1.! -inch) rounds. Fit each round over back (outside) of a muffin cup. Press closely to pan; prick surface. Repeat with remaining rounds. Bake until lightly browned, 5 to 7 minutes. Cool 3 to 4 minutes; gently remove from pan. Cool completely on wire rack

To serve: Fill each tart shell with about cup lemon curd. Top with a dollop of sweetened whipped cream and a lemon curl.

10 servings.

CHOCOLATE SATIN PIE

Pure ambrosia for chocolate lovers. The no-cook filling is rich and velvety.

1 (9-inch) baked pie shell (page 1\lz teaspoons vanilla 158)

3 eggs

3 (!-ounce) squares unsweetened \lz pint whipping cream (1 cup) chocolate

1 tablespoon sugar

'A cup butter, softened - chocolate curls (page 150)

1 cup sugar

Prepare, bake and cool pie shell. Melt and cool chocolate. Cream butter and sugar; blend in chocolate and vanilla. Beat in eggs, one at a time, beating 5 minutes after each (chocolate mixture will have the consistency of whipped cream). Spoon mixture into baked pie shell. Whip cream with 1 tablespoon sugar until stiff; spread over chocolate. Garnish with chocolate curls. Refrigerate at least 4 hours before serving.

8 servings.

PATRIOTIC PIE

A picturesque pie in Old Glory's colors. Your guests will love the taste as well as the presentation

1 (9-inch) baked pie shell (page 11 ounces cream cheese, softened

2 tablespoons milk 158)

2 cups blueberries

y, cup sugar

2 tablespoons cornstarch

\2 teaspoon unflavored gelatin

2 tablespoons sugar

2 cups sliced strawberries

'A cup strawberry glaze

Prepare, bake and cool pie shell. Thaw blueberries if frozen; reserve juice. Set aside 111 cup blueberries for garnish. In small saucepan, combine cup sugar, cornstarch and gelatin; stir in \2 cup water (or water added to reserved blueberry juice to measure 1'1 cup). Cook over low heat, stirring constantly until mixture boils; boil and stir 1 minute. Add blueberries; cook 2 minutes, stirring occasionally. Pour into pie shell; cover with plastic wrap. Refrigerate. Beat cream cheese, milk and 2 tablespoons sugar until smooth. Carefully spread over cooled blueberry layer. Arrange strawberry slices attractively over cream cheese, leaving space in center for reserved blueberries. Spoon glaze over strawberries; fill center with blueberries. Refrigerate, covered, several hours.

8 servings.

DAIQUIRI ANGEL PIE

A class act in a nut shell Filberts, rum and delicious layers of filling give this pie character

2 eggs, separated

\11 teaspoon salt

\11 teaspoon cream of tartar

\2 cup sugar

1 cup chopped mberts

\2 teaspoon vanilla

2 tablespoons lime juice

1 tablespoon white rum

Vz pint whipping cream (1 cup)

2 tablespoons sugar

1 (\",-ounce) package Whip it

\2 teaspoon rum extract

1A cup sugar - grated lime peel

1 teaspoon grated lime peel

6 mberts

Preheat oven to 300·. In small mixer bowl beat egg whites, salt and cream of tartar until frothy. Gradually add \2 cup sugar; bear until stiff and glossy. Fold in chopped nuts and vanilla. Spread over bottom and up side to about 1'1 in ch above edge of well-bunered 8-inch glass pie plate. Bake until golden, about 40 minutes. Cool. Combine egg yolks, IA cup sugar, 1 teaspoon lime peel, lime juice and rum in small saucepan. Bring ro a boil over low hear , stirring constantly. Cool ro lukewarm. Whip cream, 2 tablespoons sugar and Whip it following package directions. Reserve 1'1 cup whipped cream; fold remainder into lime mixture. Spread in meringue shell. Blend reserved whipped cream and rum extract; spoon 6 dollops in circle over filling. Sprinkle with grated lime peel; press a filbert into center of each dollop. Refrigerate or freeze several hours. Can be served frozen.

6 servings.

FROST ON TilE PuMPKIN PIE

Luscious layers ofpumpkin and spicy whipped cream; prepare ahead and refrigerate overnight or freeze for longer storage.

1 {10-inch) baked pie shell

1 teaspoon cinnamon (page 158)

Y.. teaspoon nutmeg

1 envelope unflavored gelatin 'A teaspoon ginger

Y.. cup milk

1 {16-ounce) can pumpkin

y, cup sugar

3 eggs, separated

'4 teaspoon salt

Y.. pint whipping cream {1 cup)

1 14 cups powdered sugar

'lz teaspoon cinnamon

Y.. teaspoon vanilla

'4 cup powdered sugar

Prepare, bake and cool pie shell. Combine gelatin, milk, pumpkin, sugar, egg yolks, salt, I teaspoon cinnamon, nutmeg and ginger in heavy 2·quan saucepan. Cook over medium heat , stirring constantly until mixture boils; boil and stir I minute. Remove from heat; set aside to cool. Whip cream with l'A cups powdered sugar, 1'2 teaspoon cinnamon and vanilla until stiff; refrigerate. Beat egg whites until stiff; blend in 'A cup powdered sugar. Beat cooled pumpkin mixture until smooth; fold in egg whites. Pour half of pumpkin mixture into pie shell; spread half of whipped cream mixture over pumpkin layer. Carefully spread remaining pumpkin mixture over cream and swirl remaining whipped cream over top. Refrigerate several hours or overnight.

8 to 10 servings.

Tip: If preparing pie in an 8 or 9-inch pie plate, take out '14 cup of the pumpkin mixture and put it into tart shells or custard cups.

PUMPKIN CHIFFON PIE

This light dessert satisfies pumpkin pie lovers without being too filling after a hearty holiday meal.

1 (8 or 9-inch) Crumb Crust {graham cracker) (page 158)

1 envelope unflavored gelatin

34 cup packed brown sugar

Y.. teaspoon salt

Y.. teaspoon cinnamon

Y.. teaspoon allspice

'4 teaspoon ginger

14 teaspoon nutmeg

3 eggs, separated 'A cup milk

1'4 cups canned pumpkin

2 tablespoons sugar

- sweetened whipped cream

- crystallized ginger, fmely diced

Prepare, bake and cool pie cmst. Combine gelatin, brown sugar, salt and spices in 2-quan saucepan; blend egg yolks with milk and stir into gelatin mixture. Cook, stirring constantly, until mixture comes to a boil. Remove from heat; stir in pumpkin. Refrigerate until mixture mounds slightly when dropped from a spoon. Beat egg whites until frothy; gradually beat in sugar until soft peaks form. Fold pumpkin into egg whites. Spoon into cmst. Refrigerate until firm, 4 hours or overnight. Serve with a dollop of whipped cream and garnish with crystallized ginger.

6 servings.

For a quicker pie crust, purchase pie crust sticks, frozen pie crust, frozen pie dough or an all-ready pie crust in the refrigerated dough section in the grocery store.

PisTACHIO Nur CREAM PIE

The deep-dish pie shell holds a fluffy filling, topped with sweetened whipped cream. Chill at least 4 hours before serving.

1 (9-inch) deep dish baked pie shell \6 pint whipping cream (1 cup), (page 158) whipped

4 eggs 6 tablespoons coarsely chopped

o/3 cup sugar pistachio outs

1 teaspoon vanilla \6 cup whipping cream

'A teaspoon salt 1 tablespoon powdered sugar

1 envelope unflavored gelatin 1 tablespoon coarsely chopped

'A cup cold water pistachio nuts

Prepare, bake and cool pie shell. Beat eggs until lemon colored; gradually beat in sugar, vanilla and salt. Soften gelatin in cold water, about 5 minutes; heat to dissolve gelatin. Slowly beat gelatin into egg mixture; fold in whipped cream. Sprinkle 6 tablespoons pistachio nuts over cooled pastry shell; spoon filling into shell. Refrigerate until firm, about 4 hours. Just before serving, whip 'h cup cream with powdered sugar; spread over pie. Sprinkle with 1 tablespoon pistachio nuts.

8 servings.

CALYPSO PIE

Ice cream, fudge sauce and nuts fill a chocolate cookie crumb crust for a frozen do-abead delight.

25 chocolate creme sandwich 1 (5-ounce) can evaporated milk cookies (o/3 cup)

'A cup butter or margarine, softened 1 teaspoon vanilla

3 (1-ounce) squares unsweetened 'A teaspoon almond extract chocolate \6 pint whipping cream ( 1 cup)

'A cup butter or margarine 3 tablespoons powdered sugar

o/3 cup sugar \6 cup chopped nuts

10 teaspoon salt 1 quart coffee ice cream

Crumble cookies in blender, or in plastic bag with rolling pin. Combine crumbs and softened butter in 10-inch glass pie plate; press against bottom and side of plate. Refrigerate. Melt chocolate and butter in heavy saucepan over low heat. Remove from heat; stir in sugar, salt and evaporated milk Cook over low heat, stirring constantly until thick, about 4 minutes. Stir in vanilla and almond extract; cool. Whip cream; fold in powdered sugar and nuts.

To assemble pie: Spoon ice cream into shell, packing firmly. Spread cold chocolate sauce over ice cream; top with whipped cream mixture. Freeze.

10 servings.

S''uga;- wd 'pice wd everyth;ng nice" - an apt description of this chapter and its smorgasbord of sweets for the cookie jar, dessert table, snacking and holiday gifting. For munching or mailing, for toting or enjoying at your own table, we have selected unique confections to satisfY every taste, level of skill and occasion.

Many of us cut our culinary teeth on cookie baking. With the guidance of a patient, more experienced baker, we learn to mold, drop, press, roll and of course, decorate. Our pleasure in the finished product never seems to diminish and the fragrance of a spice -scented kitchen is as enticing today as it was decades ago.

Homemade cookies and candies extend a delicious invitation to creativity and offer a fanciful change of pace from daily meal preparation. How exciting to think we can stir a few simple ingredients into dazzling confectionsbrittle, fudges and pralines. Candy-making parties have been treasured memories of family fun since the first cargoes of molasses and spices docked at Colonial shores. And, of course no price can be placed on a precious gift of homemade sweets, delivered by hand or post to say, ''I'm thinking of you."

We promise you an irresistible collection of sweet tooth tempters, sure to make your own favorite "visions of sugarplums" deliciously come to life .

Oat Raisin jumbos page 166

Chocolate Almond Drops page 169

Ruglah page 171

SUNFLOWER CRINKLES

These choice, chewy cookies are bursting with flavor. For best results, leave cookies on the baking sheet until cool and firm.

'A cup butter or margarine, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

'A cup milk

2 cups flour

V. teaspoon baking powder

1 teaspoon baking soda

1A teaspoon salt

2 cups quick-cooking rolled oats

1 cup flake coconut

1 ( 4-Qunce) package salted sunflower nuts

1 cup raisins (optional)

Preheat oven to 350°. Cream butter and sugars; beat in eggs, vanilla and milk Combine flour, baking powder, soda, salt and oats. Blend into creamed mixture just until moistened. Stir in coconut, sunflower nuts and raisins. Drop by rounded teaspoonfuls onto greased baking sheets. Bake until edges are browned, 13 to 15 minutes. Cool on baking sheets until firm; remove to wire racks to cooL

Amount: 4 dozen.

OAT RAisiN JuMBos

The whole-grain, old fashioned goodness pleases kids of all ages.

1 cup golden raisins

1 cup raisins

1 V. cups packed brown sugar

1 cup sugar

1 cup shortening

V. cup butter or margarine, softened

2 eggs

2 teaspoons vanilla

6 cups quick-cooking rolled oats

2 cups whole wheat flour

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking soda

V. teaspoon nutmeg

1 cup chopped almonds

In small bowl combine raisins; add boiling water to cover and set aside to cooL Preheat oven to 350 °. In large mixer bowl cream sugars, shortening and butter; beat in eggs. Drain raisins, reserving cup liquid. Beat in raisin liquid and vanilla. Combine oats, flour, cinnamon, salt, soda and nutmeg. Blend into creamed mixture just until moistened. Stir in raisins and almonds. Drop by rounded tablespoonfuls onto greased baking sheets. Bake until set and slightly browned, 20 to 25 minutes. Cool on baking sheets 1 minute; remove to wire racks to cooL

Amount: 5 dozen.

0A1MEAL BANANA COOKIES

With coffee, tea or a cold glass of milk, these soft drop cookies can't be beat.

'A cup shortening

'A cup sugar

'A cup packed brown sugar

1 egg

V. teaspoon baking soda

1 teaspoon cinnamon

1A teaspoon nutmeg

1A teaspoon salt

1 cup mashed bananas (2 large) 2 cups quick-cooking rolled oats

1 \>1 cups flour

V. cup raisins (optional)

Preheat oven to 375 °. Cream shortening and sugars; thoroughly blend in egg. Stir in bananas and remaining ingredients. Drop by teaspoonfuls onto greased baking sheets. Bake until lightly browned and no imprint remains when cookie is touched, 10 to 12 minutes. Remove to wire racks to cool thoroughly.

Amount: 5 dozen.

CRANBERRY DROPS

More colorful than most cookies, these soft drop favorites use frozen cranberry-orange relish.

1 ( 10-ounce) package frozen

cup dairy sour cream

1 cups flour cranberry-orange relish, thawed

IA cup butter or margarine, softened

3A cup packed brown sugar

1 egg teaspoon vanilla

teaspoon baking soda -dash salt

cup chopped walnuts

1'A cups powdered sugar

1 to 2 tablespoons warm water

Preheat oven to 400 ' Reserve I tablespoon cranberry-orange relish for frosting. Cream butter, brown sugar, egg and vanilla until fluffY; blend in relish and sour cream. Combine flour, soda, salt and nuts; blend into creamed mixture. Drop by rounded teaspoonfuls onto lightly greased or parchment-covered baking sheets. Bake until golden, about 10 minutes. Remove to wire racks to cooL Mix powdered sugar and reserved cranberry-orange relish. Add water until of spreading consistency Spread over tops of warm cookies.

Amount: 4 dozen.

CARDAMOM CooKIEs

This Danish cookie features a spice popular in Scandinavian cakes, breads and pastries.

cup butter or margarine, softened 1A teaspoon baking soda

1 cup packed brown sugar

1 teaspoon ground cardamom

teaspoon vanilla 4 dozen whole blanched almonds

Y, cup half and half 1 egg white, beaten

2 cups flour

Preheat oven to 350 ' . Cream butter, brown sugar, vanilla and half and half. Combine flour, soda and cardamom; blend into creamed mixture. Drop by teaspoonfuls, I inch apan, onto ungreased baking sheets. Press I almond onto top of each cookie; brush with egg white. Bake until set and lightly golden, about 12 to 15 minutes. Remove to wire racks to cooL

Amount: 4 dozen.

PECAN CHEWS

Golden brown with a pecan half peeking from the center of each.

cup butter or margarine

1 cup packed brown sugar

teaspoon vanilla

1 egg, beaten

1'A cups flour

'A teaspoon baking soda

'AI teaspoon salt

'A cup nnely chopped pecans

60 small pecan halves

Preheat oven to 350 ' . Melt butter in saucepan; remove from heat. Beat in brown sugar, vanilla and egg. Combine dry ingredients; stir into sugar mixture. Stir in chopped nuts. Place rounded teaspoonfuls of dough on parchment or foil-lined baking sheets. Press pecan half in center of each cookie. Bake until golden brown, 12 to 14 minutes. Cool slightly; remove to racks to cooL

Amount: 5 dozen.

MILLION DOLLAR COOKIES

Only 4 ingredients combine for melt-in-your mouth results. Have fun with delectable variations.

1 cup butter, softened

Vz cup powdered sugar

1 cup flour 'A cup cornstarch

Cream buner and sugar; blend in flour and cornstarch. Refrigerate dough, covered, 1 hour. Preheat oven to 375 ' . Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake until set, 10 to 12 minutes. Cool cookies on baking sheets 1 minute; remove to wire rack to cool.

Amount: 4 to 4'h dozen.

Variations:

... tint dough pale green; add 1 teaspoon peppermint extract

... tint dough pale pink; add Y, teaspoon ground cardamom

... tint dough pale yellow; add 2 teaspoons grated orange peel

... add 1 teaspoon rum extract; top each cookie with candied red or green cherry half

... add 2 (!-ounce) squares semi -sweet chocolate, melted

... add 'A cup ftnely chopped nuts

add 'I• cup coconut

... add 1 teaspoon almond extract; top each cookie with a slivered almond roll baked cookies in powdered sugar while warm. Cool; roll in sugar again mold dough around well-drained piece of maraschino cherry, pineapple, pined date or nut. Bake and cool. Dip tops of cookies in 1 (6·ounce) package semi-sweet chocolate chips and 1 to 2 teaspoons paraffin, melted over hot water. Cool on wire racks placed over waxed paper.

GLAZED PISTACHIO COOKIES

A most attractive cookie tray addition. The special pistachio flavor is enhanced by spices an.d lemon peel

6 tablespoons butter or margarine, softened

Vz cup sugar

1 egg

1 teaspoon grated lemon peel

1 teaspoon lemon juice

2 cups flour

1 teaspoon baking powder

Vz teaspoon cinnamon

I> teaspoon nutmeg

I> teaspoon white pepper

'A teaspoon anise seed

- dash ground allspice

- dash ground cloves

Vz cup chopped pistachios

2 tablespoons half and half

Vz cup powdered sugar

3 to 4 teaspoons half and half

\4 cup nnely chopped pistachios

Cream butter, sugar, egg, lemon peel and juice. Combine flour, baking powder, spices and lfz cup pistachios; stir into creamed mixture. Sprinkle 2 tablespoons half and half over dough; stir to combine. Set dough aside, covered, for about I hour. Preheat oven to 350 ' Using rounded teaspoon of dough for each, shape into balls. Arrange I v, inches apart on lightly greased baking sheets. Bake until firm but not browned, 10 to 12 minutes. Remove to wire racks to cool. Combine powdered sugar and 3 to 4 teaspoons half and half; dip tops of cookies in glaze, then in pistachios.

Amount: 4 dozen.

Tip: Six ounces pistachios in the shell = '14 cup, chopped.

CHOCOLATE ALMOND DELIGHTS

Two cookies are pressed around a chocolate-almond filling for a sumptuous cookie.

'A cup whole blanched almonds 2 (1-ounce) squares semi-sweet

1 cup butter or margarine, softened chocolate

Y.! cup powdered sugar

1 teaspoon almond extract

2 cups flour

1 tablespoon butter

1 tablespoon milk

Y.! teaspoon almond extract

1h cup powdered sugar

Preheat oven to 350°. Spread almonds on baking sheet; toast in oven until lightly browned, 8 to 10 minutes. Cool, chop; set aside. Cream butter, Y\ cup powdered sugar and extract until flu flY; blend in flour. Roll a rounded half teaspoon of dough at a time into marblNize balls. Arrange l'h inches apart on ungreased baking sheets. Bake until firm but not browned, about 10 minutes. Remove to wire racks to cool. Combine chocolate, butter and milk in small saucepan, stirring over low heat until chocolate is melted and ingredients are blended. Stir in extract and •;, cup powdered sugar until smooth. Spread Y.! teaspoon filling on flat side of one cookie; cover with another cookie, flat sides together. Press lightly. Roll chocolate edge in reserved chopped almonds.

Amount: about 5 dozen.

NUT1Y FRUIT SNAPS

Perky little coo kies with a slivered almond as the center of attention.

%cup butter or margarine, softened

1 cup sugar

'A cup molasses

1 egg

Y, cup f"mely diced crystallized ginger

y, cup f"mely diced candied orange peel

y, cup chopped toasted almonds

2\c\ cups flour

1 teaspoon baking soda

'A teaspoon salt

- pearl sugar

- toasted slivered almonds

Preheat oven to 325 °. Cream butter, sugar, molasses and egg. Stir in ginger, orange peel and chopped almonds. Combine flour, soda and salt; stir into sugar mixture. With lightly floured hands, shape dough into l -inch balls; roll in pearl sugar. Place 1Y, inches apart on lightly greased baking sheets. Press slivered almond firmly into center of each cookie, flattening coo kie slightly. Bake until lightly browned, 12 to 15 minutes. Remove to wire racks to cool.

Amount: about 5 dozen.

CHocoLATE ALMoND DRoPs

Dough is refrigerated several hours before shaping. A candied cherry half winks from each drop.

1 cup butter or margarine, softened

'A cup sugar

Y.! cup light corn syrup

2 eggs, separated

1 teaspoon almond extract

2 Y.! cups flour

Y\ cup unsweetened cocoa powder

'A teaspoon salt

2\c\ cups chopped blanched almonds

- red candied cherries, halved

Cream butter and sugar; beat in corn syrup, egg yolks and extract Combine flour, cocoa and salt; blend into creamed mixture. Refrigerate dough, covered, 2 hours. Preheat oven to 325 °. Using 2 level teaspoons dough for each, shape into balls. Beat egg whites until frothy. Dip balls in egg whites, then roll in nuts; arrange on greased baking sheets. Press candied cherry half in center of each cookie. Bake until nuts are lightly browned, about 15 minutes. Cool cookies on baking sheets 1 minute; remove to wire racks to cool.

Amount: about 6 dozen.

RAsPBERRY FILLED SANDWICH COOKIES

Reminiscent of Linzertorte flavors made famous in Austrian kitchens Seedless jam gives a nicer texture.

2 cups butter or margarine, softened

1 cup sugar

4 egg yolks

1 teaspoon grated lemon or orange peel

2 teaspoons vanilla

'A teaspoon salt

5¥, cups flour

1 (10-ounce) jar seedless raspberry jam

1 cup powdered sugar

2 tablespoons lemon or orange juice - pecan halves

Cream butter, sugar, egg yolks, lemon peel and vanilla until fluffy. Blend in salt and flour just until thoroughly blended. Refrigerate dough, covered, 1 hour. Preheat oven to 375 •. Roll dough '14-inch thick on lightly floured surface. Cut with 2-inch cookie cutter; arrange on baking sheets. Bake until lightly golden, about 10 minutes. Immediately remove cookies to wire racks to cool.

Spread half of cookie rounds with raspberry jam, and cover with remaining rounds. Combine powdered sugar and lemon juice until smooth. Spoon small amount in center of each cookie; top with pecan half.

Amount: about 4 dozen.

Store thin crisp cookies in a container with a loose cover. Soft cookies should be stored in a container with a tight fitting cover.

BurTER CooKIEs

We highly recommend this basic butter cookie recipe for flavor and consistency Chill before rolling, molding or putting tbrough press.

2 cups butter, softened

2 cups sugar

1 egg

1 teaspoon vanilla

1Ateaspoon salt 1 teaspoon baking powder 4\4 cups flour

Cream butter, sugar, egg and vanilla until fluffy. Combine dry ingredients; stir into creamed mixture just until blended. Refrigerate, covered. Preheat oven to 375 '.

For Cookie Cut-Outs: Roll part of dough 'k-inch thick on lightly floured surface; keep remainder of dough refrigerated. Cut with cookie cutters; place on ungreased baking sheets. Sprinkle with sugar (optional). Bake until set but not brown, 6 to 8 minutes. Remove to wire racks to cool. Amount: 8 to 9 dozen.

For Molded Cookies: Shape dough into I -inch balls; place 2 inches apan on ungreased baking sheets. Flatten with bottom of sugared glass, ceramic cookie press or fork. Bake until set but not brown, 8 to 10 minutes. Remove to wire racks to cool. Amount: 8 to 9 dozen.

For Spritz Cookies: Force dough through cookie press, following manufacturer's directions, onto ungreased baking sheets. Bake until set but not brown, 7 to 9 minutes. Remove to wire racks to cool. Amount: about 10 dozen.

Tip: Dough must be pliable. If dough is too soft, chill; if dough crumbles, let stand at room temperature.

THIMBLE SANDWICH COOKIES

A date or apn·cot filling is layered between two rich oatmeal cookies - another tempter from grandmother's day.

'A cup butter or margarine, softened Yz teaspoon baking soda

1 cup packed brown sugar

Yz teaspoon salt

1 egg 2 cups quick-cooking rolled oats

1 Yz cups flour

- Date or Apricot Filling (below)

Cream butter, brown sugar and egg until fluffy. Combine dry ingredients and oats; stir into creamed mixture. Refrigerate dough 1 hour. Preheat oven to 350°. Roll dough to 'Is-inch thickness on floured surface. Cut with a 11h or 2-inch cookie cutter. Place on lightly greased baking sheets. With lightly floured thimble, cut out a %-inch circle from center of half of cookies; remove and discard inner circle. Bake until slightly browned, about 10 minutes. Remove to wire racks to cool. Spread filling on surface of one whole cookie; top with cookie that has center removed. Store in airtight container.

Amount: 4 to 5 dozen.

Date Filling: Combine 'h pound (1 1'2 cups) cut-up dates, 1'2 cup sugar and '12 cup water in heavy saucepan. Bring mixture to a boil; cook until thick, about 2 minutes, stirring constantly. Stir in 1 teaspoon butter and 1'2 teaspoon vanilla. Refrigerate. Amount: 1 1-4 cups.

Apricot Filling: Cook 1 (6-ounce) package dried apricots in 2 cups water until tender, about 25 minutes; drain. Buzz in blender with '14 cup sugar. Refrigerate. Amount: 17\ cups.

RUGIAH

Cinnam o n -raisin roll-ups The shaping technique is very similar to that for crescent dinner rolls

%cup unsalted butter, softened

1 cup sugar

3 eggs

2 tablespoons honey

3'A cups flour

2 teaspoons baking powder

\0 teaspoon salt

1 cup fmely ground pecans

1 cup raisins

Yz cup sugar

11fz teaspoons cinnamon

1 Yz teaspoons nutmeg

Yz cup melted butter

- powdered sugar

In large mixer bowl, cream butter, 1 cup sugar, eggs and honey. Blend in flour, baking powder and salt until thoroughly combined. Divide dough into three balls; wrap in plastic wrap and refrigerate 2 hours. Combine nuts, raisins, 1'2 cup sugar, cinnamon and nutmeg; Set aside. Preheat oven to 350°. Remove one ball of dough at a time from refrigerator; roll on a lightly floured surface into 12-inch circle. Brush generously with melted butter. Sprinkle with one-third of cinnamon mixture; press into dough. Drizzle a little more butter on top. Cut into 16 wedges with pizza cutter or sharp knife. With long, narrow spatula, remove each wedge to waxed paper. Starting with wide end, roll toward point. Arrange, point down, on greased baking sheet, curving ends to form crescent. Repeat with remaining dough. Bake until lightly golden, 15 to 18 minutes. Remove to wire racks to cool; sprinkle lightly with sifted powdered sugar.

Amount: 4 doz en.

GINGERBREAD CHilDREN

Especially for those small helping hands forever reaching into the cookie jar Let the whole family join in decorating

I> cup butter or margarine, softened

'A cup sugar

1 egg

'A cup molasses

31> cups flour

1 teaspoon baking soda

1 teaspoon ginger

I> teaspoon cinnamon

I> teaspoon ground cloves

I> teaspoon nutmeg

- decorator icing

Cream butter and sugar; beat in egg and molasses. Combine dry ingredients; stir into creamed mixture just until blended. Refrigerate, covered, 1 to 2 hours. Preheat oven to 375 '. Roll dough on floured surface to Iii-inch thickness for crisp cookies or 1/.i-inch thickness for soft cookies. Cut with boy and girl-shaped or other cookie cutters; place 1 inch apart on lightly greased baking sheets. Bake until lightly browned, 6 to 8 minutes for Iii- inch thick; 8 to 10 minutes for 1/.i-inch thick. Cool slightly on baking sheets; remove to wire racks. When thoroughly cool, decorate with decorator icing.

Amount: 20 dozen.

Baked cookies and bars, wrapped in moisture-vaporprooj materia4 can be frozen up to 12 months at 0'. Thaw unopened. Frost if desired.

SWEDISH PEPPARKAKOR

Use JK>ur favorite cookie cutters to cut shapes from the spicy, orange-sparked dough. Decorate for the holidays or other occasions.

I> cup butter or margarine, softened

'A cup sugar

1 egg

'A cup light molasses

21> teaspoons grated orange peel

31> cups flour

1 teaspoon baking soda

11> teaspoons ginger

11> teaspoons cinnamon

1 teaspoon ground cloves

I> teaspoon ground cardamom

Cream butter and sugar; beat in egg, molasses and orange peel. Blend in remaining ingredients. Refrigerate, covered, several hours or overnight. Preheat oven to 375 '. Roll dough IAI-inch thick on lightly floured surface. Cut cookies into desired shapes and place on lightly greased baking sheets. Bake until no imprint remains when cookie is touched, 7 to 9 minutes. Remove to wire racks to cool.

Amount: 7 to 8 dozen.

To decorate before baking: Press almond sliver or candied cherry on each cookie or sprinkle with colored sugar.

To decorate after baking: Outline shapes with white or colored icing (your own decorator icing or ready-to-use icings in tubes or cans).

Tip: For easier handling of dough, roll out one-third at a time, keeping remainder refrigerated until needed.

DoUBLE ALMoND TARTS

Almonds are definitely the star The almond-flavored pastry holds an almond filling Chill pastry thoroughly before pressing into pans.

1 cup butter or margarine, softened

Y.! cup sugar

1 egg

1 teaspoon almond extract

2 Y.! cups flour

'A teaspoon salt

4 eggs, well-beaten

3 cups ground blanched almonds

1 cup sugar

'A cup milk

1 teaspoon almond extract

Cream butter, v, cup sugar, 1 egg and 1 teaspoon extract; stir in flour and salt just until blended. Cover and chill thoroughly Press dough onto bottoms and sides of miniature sandbakkelse tins or miniature muffin pans, spreading as thinly and evenly as possible. Preheat oven to 325 °. Combine remaining ingredients; spoon 1 to 11h teaspoonfuls into each tart. Place filled tins on baking sheet. Bake until golden, about 25 minutes. Cool 5 minutes; invert tins and squeeze or tap gently to remove tarts.

Amount: 5 to 7 dozen.

LAYERED DRIED FRUIT BARS

Who thought a high fiber bar could taste soooo good? Fun for junior chefs to make.

Y.! cup butter or margarine

1 cup graham cracker crumbs

1 (3\c\-ounce) can coconut

1 cup chopped nuts

1 (8-ounce) package dried mixed 1 (14-ounce) can sweetened fruit, chopped (2 cups) condensed milk

Preheat oven to 325 °. Melt butter in 9x13-inch baking pan. layer crumbs, fruit , coconut and nuts in pan. Press down lightly with palm of hand. Pour milk evenly over top of layers. Bake until golden brown, 30 to 40 minutes. Cut into bars while slightly warm.

48 (I x2-inch) bars.

BANANA BARS

When you have several bananas that are on the verge of becoming a little too ripe, try these moist, frosted bars.

Y.! cup butter or margarine, softened

1'A cups sugar

2 eggs

1 teaspoon vanilla

1 cup mashed bananas (2large)

1 (8-ounce) carton dairy sour cream

2 cups flour

'A teaspoon salt

1 teaspoon soda

1 cup chopped pecans

-Cream Cheese Frosting (below)

Grease and lightly flour 10x15·inch jelly roll pan. Preheat oven to 375 °. Cream butter and sugar; blend in eggs, vanilla, bananas and sour cream. Combine dry ingredients; stir with pecans into creamed mixture just until blended. Spread in prepared pan. Bake until bars test done with wooden pick, about 25 minutes. Cool; spread with Cream Cheese Frosting.

50 ( l 'lzx2-inch) bars.

Cream Cheese Frosting: Beat 1 (3-ounce) package cream cheese, softened, 3 tablespoons soft butter or margarine, 11'2 cups powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla until smooth.

CINNAMON AlMOND BARS

Buttery crisp bars just loaded with almonds. Topped with an almond-flavored glaze for good measure.

1Y, cups sliced almonds

1 cup butter or margarine, softened

2 cups flour

3A cup powdered sugar

'A cup sugar 1 tablespoon butter, melted

1 teaspoon cinnamon

1 egg, separated

\4 teaspoon almond extract

2 tablespoons hot water

Preheat oven to 350'. Place sliced almonds in bowl; crumble into coarse pieces with pastry blender; set aside. Cream softened butter, sugar, cinnamon and egg yolk; blend in flour. Spread dough in greased 10x15-inch jelly roll pan. In small bowl beat egg white until frothy; spread over dough with pastry brush. Sprinkle with crushed almonds. Cover with waxed paper and press almonds into dough with palm of hand; remove waxed paper. Bake until golden brown, about 35 minutes. Beat powdered sugar, melted butter, extract and water until smooth; drizzle evenly over bars. Cool 15 minutes; cut into bars.

36 (I lfzx2-inch) bars.

CHOCOLATE REvEL SQUARES

When you're expecting a crowd, choose this recipe for good looks and rich, delicious flavor

1 cup butter or margarine, softened 2 cups quick-cooking rolled oats

2 cups packed brown sugar

2 tablespoons butter or margarine

2 eggs 1 ( 14-ounce) can sweetened

1 teaspoon vanilla condensed milk

'A teaspoon salt

1 (12-ounce) package semi-sweet

21Acups flour chocolate chips

1 teaspoon baking soda

1 teaspoon vanilla

Preheat oven to 350 '. Cream 1 cup butter and brown sugar; blend in eggs, 1 teaspoon vanilla and salt. Combine flour, soda and oats; stir into creamed mixture. Spread two-thirds of dough in greased 9xl3-inch baking pan. In heavy saucepan, combine 2 tablespoons butter, milk and chocolate chips; cook over low heat, stirring constantly until butter and chocolate melt. Stir in 1 teaspoon vanilla; spread over dough in pan. Drop remaining dough by teaspoonfuls on top of chocolate layer. Bake about 25 minutes. Cool; cut into bars.

52 ( llfz..inch) squares.

SPICY APPLE BARS

Wholesome ingredients are highlighted in these rich, moist bars. Spiced just right!

1Y, cups flour

Y2 cup quick-cooking rolled oats

3A cup packed brown sugar

Y2 cup butter or margarine, softened

l'h cups packed brown sugar

'A teaspoon salt

1 teaspoon cream of tartar

1 teaspoon cinnamon

Y, teaspoon nutmeg

'A teaspoon ground cloves

Y, cup quick-cooking rolled oats

'A cup butter or margarine, softened

2 cup diced apples

Y2 cup chopped pecans

Preheat oven to 350 •. Blend flour, V2 cup oats, '14 cup brown sugar and v, cup butter; press in bottom of 9x13-inch baking pan. Combine remaining ingredients except apples and nuts; add apples and nuts and toss to coat with mixture. Spread evenly on top of crust. Bake until brown, 40 to 45 minutes. Cool slightly; cut into bars.

24 (3xllh-inch) bars.

DOUBLE CRUNCH BARS

Downright delicious chocolate frosting tops a bar boasting a unique combination of ingredients.

1 cup butter or margarine, softened 1 teaspoon baking soda

\2 cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

'A teaspoon salt

2 cups quick-cooking rolled oats

2 cups com flakes

1 cup coconut

- Chocolate Frosting (below)

Preheat oven to 3500. Cream butter, sugars, eggs and vanilla. Combine flour, soda, salt, oats, corn flakes and coconut; stir into creamed mixture. Spread dough in lightly greased 10xl5 -inch jelly roll pan. Bake until golden, 22 to 24 minutes. Cool slightly. Spread warm bars with Chocolate Frosting; it will be thin but will thicken as it cools.

50 ( 11J2X2-inch) bars.

Chocolate Frosting: Combine % cup butter or margarine, '14 cup milk and I cup sugar in saucepan. Bring to a boil; boil 30 seconds - no longer. Remove from heat; beat in I cup semi -sweet chocolate chips until melted.

Variation: Bars can be baked in lightly greased 9xl3-inch baking pan for about 27 minutes.

36 (11J2X2-inch) bars.

AlMOND CARAMEL BARS

The caramel-nut glaze is spread over bars while they are still warm_ Watch carefully while broiling!

4 eggs, slightly beaten

1 cup sugar

1 cup packed brown sugar

1\2 cups flour

1 teaspoon baking powder

1A teaspoon salt

1 cup chopped almonds 'A cup butter or margarine

2 tablespoons milk

\2 cup packed brown sugar

\2 cup chopped almonds

Preheat oven to 350 ° In large bowl stir eggs, sugar, I cup brown sugar, flour, baking powder, salt and I cup almonds together until moistened. Spread in buttered 10xl5-inch jelly roll pan. Bake until bars test done with wooden pick, 25 to 30 minutes. Melt butter in small saucepan; stir in milk, y, cup brown sugar and \2 cup almonds. Spread over warm bars. Broil 4 inches from heat until bubbly and golden brown, 2 to 3 minutes. Cool; cut into bars.

50 ( 11J2X2-inch) bars.

AlMOND BARS

Sliced almonds combined with sugar crown this very easy-to-make recipe.

2 cups sugar \2 teaspoon baking powder

1 cup butter or margarine, softened \8 teaspoon salt

4 eggs

1 tablespoon sugar

2 teaspoons almond extract 'h cup sliced almonds

2 cups flour

Preheat oven to 350°. Cream 2 cups sugar, butter, eggs and extract until fluffy. Combine flour, baking powder and salt; stir into creamed mixture just until blended. Spoon into greased 9xl3 -inch baking pan. Combine I tablespoon sugar and almonds; sprinkle over top. Bake until bars test done with wooden pick, about 30 minutes. Cool; cut into bars.

48 (2x l-inch) bars.

LAYERED GRANOLA SQUARES

Terrific texture and taste characterize these multi-layered goodies The firm topping makes them great for picnics and lunch boxes

1 cup butter or margarine, softened

'A cup powdered sugar

2 cups flour

'A cup seedless raspberry jam

1 (6-ounce) package semi-sweet

chocolate chips

1 cup raisins

'h cup butter or margarine

'h cup honey

1A cup packed brown sugar

2 teaspoons vanilla

2 cups quick-cooking rolled oats

2 cups granola (without dried fruit) 'h cup chopped walnuts

Preheat oven to 350 '. Cream 1 cup butter and powdered sugar; stir in flour. Pat dough firmly in ungreased 9x13-inch baking pan. Bake 10 minutes. Remove from oven; cool 10 minutes. Spread raspberry jam evenly over crust. Sprinkle chocolate chips and raisins over raspberry layer. Heat 'h cup buner, honey, brown sugar and vanilla until buner melts. Blend oats, granola and nuts; pat firmly over raisin layer. Return to oven until golden, about 30 minutes longer. Cool; cut into squares.

48 ( 1llz inch) squares.

CARA-CHOCO -OATS BARS

Our taste testers pronounced this recipe ''fantastic. " Simple preparation - spectacular results.

1 cup quick-cooking rolled oats 'A cup butter or margarine, melted

1 cup flour

1 ( 6-ounce) package semi-sweet

'A cup packed brown sugar chocolate chips

'h teaspoon baking soda

\4 teaspoon salt

1 cup chopped pecans

1 (12-ounce) jar caramel topping

Preheat oven to 350 ' . Combine oats, flour, brown sugar, soda and salt; blend in buner. Press in buttered 9x13 -inch baking pan. Bake 10 minutes; remove from oven. Sprinkle with chocolate chips and nuts; pour caramel topping over chips. Return to oven and bake until lightly golden, about 20 minutes longer. Cool, cut into bars.

48 ( 1x2-inch) bars.

Fudge-like bars are done when, after touching light!)l a slight imprint remains.

Cake -like bars are tested for doneness with a wooden pick

BUTTERSCOTCH NUT BARS

These wiU be devoured in a jiffy Thank goodness it's so e11.91to make more.

1'h cups flour 'h cup light com syrup

'A cup packed brown sugar 2 tablespoons butter or margarine

'h cup butter or margarine 1 tablespoon water

1 (6-ounce) package butterscotch 1 (12-ounce) can mixed salted nuts chips or salted peanuts

Preheat oven to 350 '. Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal. Press in greased 9x13-inch baking pan. Bake 10 minutes; remove from oven. Combine butterscotch chips, corn syrup, butter and water in heavy saucepan; heat and stir over medium heat until smooth. Stir in nuts ; spread over crust. Return to oven; bake 10 minutes longer. Cool; cut into bars.

24 (3x11Jz-inch) bars.

DIAMoND MERINGUE CooKIEs

Diamonds are everybody's best friend when they taste as terrific as these unique bars.

Yz butter or margarine, softened 'A cup f"mely chopped pecans

Yz cup sugar

2 tablespoons sugar

1 egg, separated 'A teaspoon cinnamon

'A cup flour

Grease well and lightly flour 9xl3-inch baking pan. Preheat oven to 400'. Cream butter, 112 cup sugar and egg yolk; stir in flour. Spread dough very thin, using a wet knife if necessary, in prepared pan. Beat egg white until stiff. Spread over dough. Combine nuts, 2 tablespoons sugar and cinnamon; sprinkle over egg white. Bake until golden brown, 13 to 15 minutes. Cut immediately into diamond shapes.

48 squares.

Tip: To make diamond shapes, cut diagonally across baked dough from one corner to the opposite corner. Make additional parallel lengthwise cuts at l-inch intervals. Cut diagonally again from opposite corners at l-inch intervals.

MACADAMIA BROWNIES

We can say without hesitation that these are the best brownies we've ever tasted Chocolate bars melt into frosting.

1Yz cups sugar

'A cup butter or margarine

3 ( 1-ounce) squares unsweetened chocolate

3 eggs, beaten

1 cup flour

1 (3Yz-ounce) jar chopped unsalted macadamia nuts ('A cup)

3 (1.45-ounce) milk chocolate bars

Preheat oven to 350 '. Combine sugar, butter and unsweetened chocolate in heavy saucepan; melt over low heat, stirring occasionally. Cool. Beat eggs into cooled chocolate mixture; stir in flour and nuts. Spread in greased 8x8-inch baking pan. Bake until brownies test done with wooden pick, 30 to 35 minutes. Arrange chocolate bars on top of hot brownies; spread when melted. Cool; cut into squares.

25 ( Jif:inch) squares.

CHocolATE AlMoND BRimE

Store overnight before breaking into pieces. A wonderful mailer for family and friends away from home.

3 (2Yz-ounce) packages slivered almonds, chopped (about l'A cups)

1 (12-ounce) package semi-sweet chocolate chips

1 Yz cups butter

l'A cups sugar

3 tablespoons light com syrup

3 tablespoons water

Toast almonds in a 350' oven, stirring occasionally, until golden, 5 to 7 minutes. Reserve 114 cup; set aside remaining almonds. Reserve Yz cup chocolate chips. Spread remaining chips evenly over bottom of lightly buttered 9xl3-inch baking pan. Melt butter in medium saucepan; stir in sugar, corn syrup and water. Cook over medium heat, stirring constantly, to hard crack stage (300'). Remove from heat; immediately stir in 1112 cups almonds. Working quickly, pour mixture over chips in pan, being careful that chips remain flat. Immediately sprinkle with reserved % cup almonds; press in reserved Y, cup chocolate chips. Cut into linch squares. Cool; let stand, covered, several hours or overnight. Remove from pan; break into pieces. Store in tightly covered container.

9'h dozen (l-inch) squares.

PRALINES

A candy thermometer helps insure just the right consistency for this southern delicacy

2 cups sugar 'A cup butter

1 teaspoon baking soda 2 cups pecan halves

1 cup buttermilk 1 teaspoon vanilla

Combine sugar, soda, bunermilk and buner in heavy saucepan. Bring mixture to boiling over medium heat; cook to soft ball stage (236 to 240"), stirring frequently. Remove from heat; beat 5 minutes with wooden spoon. Stir in nuts and vanilla; continue beating until mixture drops easily by teaspoonfuls onto waxed paper. When cool, remove from waxed paper; wrap pieces individually in plastic wrap.

Amount: 30 dozen.

Tip: If candy sticks to waxed paper, refrigerate a short time, then peel from paper.

HOMEMADE FUDGE

A recipe for slumber party fun or a special party tray Rich, chocolaty flavor; creamy consistency

4\'z cups sugar

3 ( 4-ounce) packages German's 'A teaspoon salt chocolate

2 tablespoons butter or margarine 2 (7-ounce) jars marshmallow

1 (12-ounce) can evaporated milk creme

1 (12-ounce) package semi-sweet

2 cups chopped nuts chocolate chips 1 teaspoon vanilla

Combine sugar, salt, buner and milk in large saucepan; bring to boiling, stirring constantly. Cook over medium heat, stirring constantly, 6 minutes. Remove from heat; stir in remaining ingredients until chocolate melts. Pour into buttered 9xl3·inch pan. Let stand a few hours. Cut into squares about l'Axl'A-inches. Store in covered container in cool place.

6 dozen ( 1114-inch) squares.

MACADAMIA FUDGE

Follow cooking and stirring instructions carefully for Ibis uniquely delicious sweet.

2 cups sugar 2 tablespoons butter or margarine

Yz cup dairy sour cream 1 tablespoon clear imitation vanilla

Y, cup light corn syrup 1 (3\'z-ounce) jar chopped unsalted

'A teaspoon salt macadamia nuts ('A cup)

Combine sugar, sour cream, corn syrup, salt and buner in saucepan; bring to a boil slowly, stirring until sugar dissolves. Boil without stirring over medium heat until a little of mixture dropped in cold water forms a soft ball (236 to 240"). Remove from heat, let stand 15 minutes; do not stir. Stir in vanilla; beat until mixture starts to lose its gloss, about 8 minutes. Stir in nuts; pour into buttered 9x9-inch pan. Cool; cut into 11/4-inch squares.

36 ( JIJs-inch) squares.

In the entenatruog "'heme of thtn.,, the beverages you choose should be more than just incidental decisions. They should complement whatever food is served. In fact, they deserve as much attention as the rest of your menu, be it for an open house, dinner, reception, brunch or other occasion for gathering friends. The appearance, type and method of serving beverages sets the stage for the occasion you are hosting.

Who can refrain from feeling festive when offered a cup of golden champagne from a lovely silver or crystal punch bowl? And who would miss the warming, more casual tone of a steaming cup of cider garnished with a cinnamon stick? Different they may be. But both beverages signal a sincere welcome and an invitation to relax and visit.

Punches, wines, non -alcoholic combinations and dessert coffees have become favorites for hosts and guests alike .

Colorful, imaginative garnishes abound for beverages. For chilled drinks, fruit-filled ice rings (or cubes), mint leaves, scoops of sherbet, fruit floating freely, lemon leaves, fresh flowers and frozen cubes of fruit juice are just a few ideas. Glasses may be chilled and rimmed in sugar or salt. Hot drink garnishes include: peppermint and cinnamon sticks, whipped cream, a light sprinkling of spice like nutmeg or cinnamon, citrus slices, apple rings, marshmallows and whole cloves. Garnishes are usually edible and chosen to be compatible in flavor, color and texture with the drinks they adorn.

North Woods Apple Cider page 182

CHAMPAGNE PUNCH

The name implies a special celebration and so does the fruit -sparked flavor of this elegant recipe.

1 (6-ounce) can frozen lemonade concentrate

1 (6-ounce) can frozen limeade concentrate

4 cups orange juice, chilled

2 cups grapefruit juice, chilled -grenadine

- Ice or Fruit Ice Ring (page 181)

2 cups Rhine wine, chilled

1 (750-ml) bottle champagne, chilled 2 lemons, thinly sliced - fresh mint leaves

Prepare lemonade and limeade following directions on cans. Combine with fruit juices. Add a linle grenadine for color. Pour into punch bowl over ice or ice ring. Pour in wine and champagne just before serving. Garnish with lemon slices and mint leaves.

35 (lf>-cup) servings.

CHAMPAGNE CRANBERRY PUNCH

A spicy, fruity rosy-red champagne punch

1 (32-ounce) bottle cranberry juice cocktail

Vz cup water

2 (3-inch) cinnamon sticks

1 (6-ounce) can frozen orange juice concentrate, thawed

1 (750-ml) bottle champagne, chilled

In large saucepan, combine cranberry juice, water, orange juice concentrate and cinnamon sticks. Bring to a boil; boil 5 minutes. Remove cinnamon sticks; pour into covered container; chill. Pour juice mixture and champagne into punch bowl just before serving, stir gently.

16 ( lf2-cup) servings.

CELEBRATION PUNCH

To preserve the ·punch " of this golden refresher, add the soda just bef ore serving.

3 cups hot water

2 cups sugar

1 ( 46-ounce) can apricot nectar, chilled

2\2 quarts orange juice, chilled

1 ( 46-ounce) can unsweetened pineapple juice, chilled

1 pint lemon juice, chilled

2 (33.8-ounce) bottles club soda, chilled - Ice Ring (page 181)

Stir hot water and sugar together until sugar is dissolved; set aside. In large container combine apricot nectar, orange juice, pineapple juice, lemon juice and sugar-syrup mixture; refrigerate

To serve: Pour half of juice mixture into punch bowl; pour in I bottle club soda. Add ice ring. When necessary, repeat with remaining ingredients.

70 ( lf2-cup) servings.

MARGARITA PUNCH

A trendy no-fuss recipe, p re- mixed for co nvenien ce. Chill glasses to k eep punch icy cold

1 cup sugar

1 cup pineapple juice

1 cup water 1 (750-ml) bottle tequila

2 cups sweet and sour mix

40 ice cubes

2 cups lemon juice - lime or lemon juice

3A cup Triple Sec - salt

Combine sugar and water; stir until dissolved. Add remaining ingredients except lime juice and salt.

To serve: Dip rims of glasses in lime juice, then in salt. Pour punch into rimmed glasses;

180 add more ice, if desired. About 20 ( 5 -ounce) servings.

PAR'IY PUNCHES

Plan a party and pick a punch to complement. Golden Glow f or Fall holidays or a golden wedding celebration; Rosy Red for Christmas, Valentine 's Day or any red-letter occasion; Orange Blossom for showers, weddings and summer entertaining; Emerald Green for St. Patrick 's Day and Christmas

Golden Glow:

2 (6-ounce) cans frozen lemonade concentrate, thawed

1 ( 6-ounce) can frozen grapefruit juice concentrate, thawed 2 cups cold water

1 (32-ounce) bottle ginger ale, chilled

1 (32-ounce) bottle club soda, chilled

1 to 1 Yz cups rum, vodka, bourbon or gin (optional)

Combine juices and water; chilL just before serving combine all ingredients in punch bowL 25 ('!:cup) servings.

Variations:

Rosy Red: Substitute 1 ( nounce) can- frozen cranberry juice cocktail concentrate for lemonade.

Orange Blossom: Substitute 2 (6-ounce) cans frozen orange or tangerine juice concentrate for lemonade.

Emerald Green: Substitute 2 (6-ounce) cans frozen limeade concentrate for lemonade.

FRUIT PUNCHES

Non -alcoholic punches with plenty of pizzazz are colorful party fare for all ages to enjoy.

Citrus Punch: In large punch bowl combine 3 (6-ounce) cans frozen lemonade concentrate, thawed, with 21Aquarts cold water. Add 2 (16-ounce) bottles chilled orange soda, 1 (32-ounce) bottle chilled ginger ale and 1 (10-ounce) package frozen halved strawberries, partially thawed. 40 (Ih-cup) servings

Polynesian Punch: In large punch bowl combine 3 (6-ounce) cans frozen pineapple juice concentrate, thawed, 1 (6-ounce) can frozen orange juice concentrate, thawed, I (6-ounce) can frozen lemonade concentrate, thawed, 3 quarts cold water, 1 cup chilled strong tea and 2 (32-ounce) bottles chilled ginger ale. Add ice cubes or Ice Ring. (page 181) 50 (Ih-cup) serving&

Radiant Punch: In small punch bowl combine 1h (12-ounce) can frozen red fruit juice punch concentrate, thawed, 21Acups water, 32 ounces chilled apricot nectar, 1 cup orange juice and Yz cup lemon juice. Add ice cubes or Ice Ring (page 181). Garnish with orange slices. 16 (Ih· cup) servings

Mock Champagne: In punch bowl combine 2 (6-ounce) cans frozen lemonade concentrate, thawed, 1 cup cold water, I4 ounces chilled ginger ale, 14 ounces chilled sparkling water and 1 (25-ounce) bottle chilled white sparkling Catawba grape juice. 20 (Ih-cup) servings.

leE RING

For clearest ice do n ot prep are more than 24 hou rs ahead

Pour 1h inch chilled distilled water into decorative metal ring mold. Freeze in coldest section of fre ezer until thin coating of ice forms on surface. Prepare fresh fruit such as slices of lemon, orange or lime , small clusters of grapes, stem med cherries or strawberri es, sprigs of mint or other fresh herbs. Crack ice crust with sharp object to expose water beneath. Working quickly, arrange prepared garnishes in water, making sure each piece is partially submerged. Return mold to freezer until wJter is frozen solid. Add 1 inch chilled distilled water; freeze solid. Fill mold tO top with more chilled distilled water; freeze. When frozen solid, move mold to less cold section of freezer to prevent over-freezing. To remove from mold, dip very quickly in warm water or wrap hot wet towel around mold. Invert onto plate. Place in plastic bag; keep in freezer until serving time. Float in punch bowL

RAsPBERRY PUNCH

Cool down deliciously with this zesty sparkler. Syrup base stores well in the refrigerator for D:l make-ahead convenience.

5 cups sugar

3 cups water

Yz cup snipped loosely packed mint leaves

2 (12-ounce) packages frozen slightly sweetened raspberries, thawed

Yz teaspoon vanilla

1 (7.5-ounce) bottle frozen lemon juice, thawed

5 Yz cups club soda, chilled

1 Yz cups vodka (optional) -ice cubes

- fresh mint leaves

- fresh raspberries (optional)

In heavy 4-quart saucepan, dissolve sugar in water; add snipped mint. Bring to boiling; reduce heat; simmer, 20 minutes. Stir in undrained raspberries. Bring to boiling; reduce heat. Simmer until mixture measures 7 cups, about 30 minutes. Cool slightly; stir in vanilla. Strain syrup through cheesecloth-lined strainer into large bowl, pressing mixture to get all juice. Pour into jars, cover; refrigerate.

To serve: In 2-quart pitcher, combine 2 cups raspberry syrup, lemon juice, club soda and vodka. Pour into ice-filled punch cups, garnish with mint leaves and a few raspberries.

17 ( 'lrcup) servings.

Tip: Recipe makes enough syrup for 3 batches of punch. Syrup will keep in refrigerator up to I month.

EGGNOG

A cooked custard is the beginning of this traditional treat. Add liquor, whipped cream and a spn·nkle of nutmeg at serving time.

10 eggs, slightly beaten

Yz gallon milk

'h cup sugar

'A teaspoon salt

1 teaspoon vanilla

1 pint whipping cream (2 cups), wltipped

1 cup rum, brandy or whiskey (optional) -nutmeg

Combine eggs, milk, sugar and salt in large saucepan. Cook over medium-low heat, stirring constantly until mixture thickens and coats a metal spoon, about 20 minutes. Stir in vanilla; cool. Refrigerate, covered, several hours or overnight.

To serve: Fold in whipped cream; stir in liquor. Pour into punch bowl; sprinkle with nutmeg.

30 ('lrcup) servings.

NORTH WOODS APPLE CIDER

A slow cooker will keep this spiced cider at just the right temperature for an extended time period

2 cups water

Yz cup packed brown sugar

1 tablespoon grated orange peel

2 teaspoons whole cloves

1 teaspoon whole allspice

'A teaspoon ground coriander

1A teaspoon nutmeg or 1 whole nutmeg, crushed

3 cinnamon sticks

1 ( 64-ounce) bottle apple cider

'A cup orange juice

1 cup light rum

- cinnamon sticks (optional)

Combine water, brown sugar, orange peel and spices in 2-quart saucepan. Heat to boiling; reduce heat. Simmer, covered, about 20 minutes. Strain through cheesecloth into 4-quart Dutch oven. Stir in cider, orange juice and rum; heat through. Serve in cups or mugs with a stick of cinnamon.

20 ( 'lrcup) servings.

MULLED WINE

For after caroling or winter sports, provide a festive first aid for frost -nipped guests

1 cup sugar

4 cups water

Yz orange, thinly sliced

18 whole cloves

2 cinnamon sticks

Yz teaspoon nutmeg

2 (750-ml) bottles dry red wine

Simmer all ingredients except wine in 4 to 5-quan kettle, 15 to 20 minutes. Pour in wine; heat through but do not boil.

To serve: Keep warm in chafing dish or airpot.

14 ( 6-ounce) servings.

RED SANGRIA

This Spanish sipper is a marvelous warm weather reviver:

';.\ to Yz cup sugar

1 cinnamon stick

1 unpeeled apple, cored and sliced

1 (750-ml) bottle dry red wine

Y, cup lemon juice (Burgundy, Pinot Noir, Zinfandel

1 lemon, thinly sliced or Spanish Rioja)

1 lime, thinly sliced

1 orange, thinly sliced

1 tray ice cubes

2 cups club soda, chilled

Simmer sugar, cinnamon stick and lemon juice 5 minutes. In large pitcher combine lemon, lime, orange and apple slices. Pour sugar syrup over fruit; add wine and steep 6 to 8 hours at room temperature. Refrigerate. just before serving, add ice cubes and club soda.

To serve: Fill tall glasses with ice cubes and pour sangria over ice.

10 ( 1-cup) servings.

WHITE SANGRIA

Serve from a pretty glass pitcher or punch bowl to show off colorful fruit.

1 (750-ml) bottle dry white wine

2 tablespoons sugar

1 ounce cognac

1 orange, thinly sliced

1lemon, thinly sliced

1 lime, thinly sliced

1 cinnamon stick

8 large strawberries

1 tray ice cubes

1 cup chilled club soda

Combine wine, sugar and cognac in serving pitcher; stir until sugar is dissolved. Add fruit slices, cinnamon stick and strawberries; marinate at room temperature 1 to 2 hours. just before serving, stir in ice cubes and club soda.

To serve: Fill tall glasses with ice cubes; pour sangria over ice.

6 ( 1-cup) servings.

HOLIDAY GLOGG

Known as "Christmas Wine" in its native Sweden, this winter warmer is made at least one >0 day hefore serving

6 cardamom seeds

1 cinnamon stick

6 whole cloves 1 (1.5-liter) bottle Burgundy

2 cups raisins

1 cup slivered almonds

'II cup candied orange peel

1 (3-ounce) box crystallized ginger

1 (750-ml) bottle port

2 cups sweet vermouth

2 cups brandy

2 cups orange juice slices, diced

2 cups pineapple juice - dash bitters

Crush cardamom seeds; combine with cloves, raisins, almonds, orange peel, ginger and cinnamon. Reserve 4 cups Burgundy. Pour remaining Burgundy (about 2'14 cups) over fruit mixture. Bring to boiling; cool. Cover; let stand, unrefrigerated, several hours or overnight. Combine fruit mixture, reserved Burgundy, port, vermouth, brandy, fruit juices and bitters in large kettle. Heat through but do not boil.

To serve: Pour glogg into cups; add spoonful of fruit to each cup.

36 ( 4-ounce) servings.

DESSERT COFFEES

For a sophisticated menu finale or an interesting accompaniment to a dessert buffet try one of these international coffees.

Cafe Brulot

2 cups strong hot coffee

4 teaspoons sugar

4 whole cloves

1 cinnamon stick

2 lemon peel twists

2 orange peel twists

4 ounces cognac

Combine all ingredients in chafing dish; flame and ladle into demitasse cups.

Other Dessert Coffees:

4 servings

Cafe Chantilly: Add I ounce cognac to each cup strong hot coffee; top with a dollop of sweetened whipped cream.

Irish Coffee: Add I ounce Irish whiskey and 2 teaspoons sugar to each serving hot strong coffee; serve in warmed stemmed goblet or mug; top with whipped cream.

Mexican Coffee: Add I ounce coffee-flavored liqueur to each cup of strong hot coffee; top with whipped cream and sprinkle with cinnamon or serve with a cinnamon stick.

Keoke Coffee: Add I ounce coffee -flavored liqueur and I ounce creme de cacao to each mug of hot strong coffee; float I teaspoon brandy from back of spoon and top with whipped cream.

Tahitian Coffee: Add I tablespoon coconut cream and I ounce rum to each cup of hot strong coffee; top with whipped cream.

PEAR DAJQUIRIS

Surprise guests with this unique variation The blender does the work; you just garnish and serve.

1 (29-ounce) can pears in heavy syrup

7 ounces light rum

3!11 tablespoons lime juice

2 cups ice cubes - fresh mint sprigs

Puree pears in blender or food processor; freeze until firm. Combine puree, rum, lime juice and ice cubes in blender; buzz until well -blended.

To serve: Pour into stemmed glasses; garnish with mint sprigs.

( 4-ounce) servings.

C ooking "" wmeone on ' ,;pecbl diet can be a challenging, sometimes even frustrating experience. Byerly's recipes for special diets are designed to help you over the culinary challenges of meeting special needs - low sodium, low fat and calorie controlled. To assist you, we Byerly's home economists, with the cooperation of a registered dietitian, have developed recipe cards and shopping guides, color-coded to correspond with tagged food products in the grocery department. We stress, however, that these aids are not a substitute for a consultation with a physician or dietitian. Rather, they are an extension of the program prescribed for you by a qualified medical expert.

Each recipe in this chapter indicates calories per serving and diabetic exchanges plus information on fat, sodium and cholesterol content. We are well aware that it may be difficult to prepare recipes that meet special needs and satisfy other family members at the same time. It is our intention that the recipes will be pleasing for family and guests regardless of the dietary criteria they meet. At the end of the chapter, tips are highlighted which can be utilized in all your cooking -how to reduce butter, cream and salt, for example.

CREAM OF BRoccou Sour

Use fresh or frozen broccoli for this first course or main dish soup. Nutmeg adds aroma and enhances flavor

3A cup butter or margarine

'h cup minced onion

'A cup flour

10 cups milk

2 tablespoons instant chicken bouillon

1 'h teaspoons salt

1 'h teaspoons sugar

'AI teaspoon white pepper

'A teaspoon nutmeg

3 (10-ounce) packages frozen chopped broccoli, thawed

Melt butter in heavy 4-quan kettle or Dutch oven over medium hear; saute onion until render. Blend in flour umil smooth. Gradually stir in milk and remaining ingredients. Cook over medium hear, stirring constantly, until mixture comes ro a boil; boil and stir 1 minute.

Amount: obout 30 quarts.

Variation: Substitute 2'/• pounds fresh broccoli for frozen broccoli. Cur broccoli stems imo 314-inch pieces; cur florets imo l-inch pieces. Fill Dutch oven half full of water; bring roa boil. Drop stems into water; boil 3 ro 4 minutes. Add florets; boil 1 minute longer. Drain; rinse with cold water. Proceed as in recipe above.

RECIPE MODIFICATIONS FOR 14 (1 -CUP) SERVINGS

Calorie Controlled

Reduce buuer ro 1h cup

Substitute skim milk

Substitute 1 teaspoon crystalline fructose for sugar Calories per serving - 164

Food Exchanges -Nonfat milk y, - Vegetable 2 -Far 1

Fat Modified

Substitute corn or safflower oil margarine, reduce ro 'h cup

Substitute skim milk

Gm. Saturated 1

Sodium Restricted

Gm. Polyunsaturated 2

Substitute salt-free butter or margarine

Substitute no-salt-added instant chicken bouillon Omirsalr

Mg. Sodium 100

Mg. Cholesterol 4

Sodium Points 4

FISH ROLL-UPS

Large, thin fillets - sole, walleye or cod, work best for rolling around stuffing. Garnish with lemon wedges and watercress or parsley

- Stuffing (below)

8 llsh f"illets

3 tablespoons butter or margarine, melted

1 tablespoon lemon juice

Ill teaspoon salt 'AI teaspoon pepper -paprika

Prepare one of stuffings below; divide equally among fillets. Roll and fasten with wooden picks; arrange, seam side down, in shallow baking dish. Combine butter, lemon juice, salt and pepper; pour over fill ets. Sprinkle with paprika. Refrigerate until baking time. Bake in a 350" oven until fish flakes easily with fork, 25 to 30 mintues. Remove wooden picks; serve immediately

8 servings.

Rice-Broccoli Stuffing: Combine 1 cup cooked rice, 1 (10-ounce) package frozen cut broccoli, thawed, 1 cup shredded sharp Cheddar cheese, 3 tablespoons melted butter, 1 tablespoon lemon juice, 1 teaspoon salt and 'AI teaspoon pepper.

Shrimp Stuff'mg: Saute cup chopped celery and cup chopped onion in 111 cup butter until tender. Stir in cups soft fine bread crumbs, 2 (6-ounce) packages froze n cooked shrim p, thawed and chopped, 1/z teaspoon salt, 1AI teaspoon pepper and 2 tablespoons water.

RECIPE MODIFIOO'IONS FOR 8 SERVINGS

Calorie Controlled

Coat baking pan with vegetab le cooking spray

Reduce butter to l1!2 tablespoons

Rice-Broccoli Stuffing: Substitute Count Down Cheese for Cheddar; reduce butter to 11'2 tablespoons

Shrimp Stuffing: Coat skillet with vegetable cooking spray; reduce butter to 1112 tablespoons

Calories per serving -

Food exchanges -

Fat Modified

Rice-Broccoli Stuffing 136

Lean meat 2

Vegetable 1

Coat baking pan with vegetable cooking spray

Shrimp Stuffing 150

Lean meat 2

Non-fat milk 1!2

Substitute corn or safflower oi l margarine; reduce to 11/z tablespoons

Rice-Broccoli Stuffing: Substitute Cheezola for Cheddar; substitute corn or safflower oi l margarine; reduce to 11'2 tablespoons

Gm. Saturated Gm. Polyunsaturated 0.5 3

Sodium Restricted

Use fresh fish fill ets

Substitute salt-free butter or margarine

Omit salt

Mg. Cholesterol 31

Rice-Broccoli Stuffing: Cook rice in unsalted water; substitute 1'2 cup sodium-restricted cheese for Cheddar; substitute salt-free butter or margarine

Shrimp Stuffing not acceptable for Fat Modified or Sodium Restricted Diets.

Mg. Sodium Sodium Poin ts ® 4

BEEF AND BROCCOLI

A delectable sauce results as you stir-fry Oyster sauce is found in the on·ental food section of the grocery

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon dry sherry

1 teaspoon sugar

1 tablespoon cornstarch

1 pound flank steak, thinly sliced

3 to 4 stalks broccoli, peeled and cut into l-inch cubes or 2 (10-ounce) packages frozen broccoli sprears, thawed and well-drained

4 tablespoons vegetable oil

2 tablespoons water

1 dove garlic, minced

1 slice fresh ginger root, minced

Combine soy sauce, oyster sauce, sherry, sugar and cornstarch; marinate steak in mixture 30 minutes. Stir-fry broccoli cubes in 2 tablespoons oil over medium-high heat in wok or large skillet, 2 to 4 minutes. Add water and cook, covered, until crisp-tender, I to 2 minutes; remove from wok. In wok, heat remaining oil over high heat; stir in garlic and ginger. Add steak mixture; stir-fry, turning constantly, until lightly browned, 2 to 4 minutes. Return broccoli to wok; heat through.

6 to 7 servings.

RECIPE MODIFICATIONS FOR 7 SERVINGS

Calorie Controlled

Coat wok with vegetable cooking spray

Reduce oil to 2 tablespoons, dividing evenly

Substitute granulated sugar substitute

Calories per serving - ISO

Food exchanges - Lean meat 2 - Vegetable 1

Fat Modified

Use corn, safflower, soybean or sunflower oil

Gm. Saturated Gm. Polyunsaturated 2.1 2.1

Sodium Restricted

Mg. Cholesterol 44

Replace steak marinade with 2 tablespoons dry sherry, 2 tablespoons water, I teaspoon brown gravy sauce and 1k teaspoon Oriental five spice powder

Mg. Sodium Sodium Points 39 Jlh

CHINESE PEPPER STEAK

Freezing meat just until firm simplifies slicing into very thin, uniform pieces. Terrific taste and appearance.

1 \>2 pounds sirloin or top round, thinly sliced

\>2 teaspoon salt

2 tablespoons vegetable oil

1 large onion, cut into l-inch pieces

1 cup beef broth

1 clove garlic, minced

2 green bell peppers, cut into l-inch pieces

2 tablespoons cornstarch

1,4 cup cold water

3 tablespoons soy sauce

2 tomatoes, peeled and cut into eighths

3 to 4 cups hot cooked rice (1 cup uncooked)

Sprinkle meat with salt. Heat oil in skillet; brown meat. Add onion, broth and garlic. Simmer, covered, until meat is tender, about 10 minutes. Add green peppers; simmer 5 minutes. Blend cornstarch with water; stir into mixture in skillet. Cook, stirring constantly, until mixture thickens and boils; boil and stir I minute. Add soy sauce and tomatoes; heat through. Serve over rice.

6 servings.

Variation: Pineapple chunks or kumquats can be added before serving.

RECIPE MODIFICATIONS FOR 6 SERVINGS

Calorie Controlled

Use lean top round or round tip steak

Calories per serving- 319

Food exchanges - Lean meal 3 - Bread 2

Variation: I cup pineapple chunks canned in own juice acceptable, add 23 calories per serving and V2 fruit exchange.

Fat Modified

Use lean top round or round tip steak

Use corn, safllower, soybean or sunflower oil

Gm. Saturated Gm. Polyunsaturated 2 2

Variation acceptable

Sodium Restricted

Omit salt

Omit soy sauce

Mg. Cholesterol 61

Substitute I teaspoon no-salt-added instant beef bouillon and I cup water for beef broth

Blend cornstarch into 2 tablespoons sherry and 2 tablespoons water; add I teaspoon brown gravy sauce and 1/s teaspoon Oriental five spice powder.

Cook rice in unsalted water

Mg. Sodium 54

Variation acceptable

Sodium Points 2

CABBAGE MARINARA

Flavor is similar to Hungarian stuffed cabbage leaves, but preparation time is constderab!y shorter

1 pound ground beef

'A teaspoon dried oregano, 1 cup chopped onion crumbled

1 cup cooked rice (optional) 'A teaspoon garlic powder

1 teaspoon salt 6 cups coarsely shredded cabbage

'A teaspoon pepper {1 small head)

'A teaspoon dried thyme, crumbled 2 cups canned tomato soup

Cook and stir ground beef and onion until beef is no longer pink; drain. Stir in rice and seasonings. Spread 3 cups cabbage in 2-quart baking dish; cover with meat mixture and sprinkle with remaining 3 cups cabbage. Pour undiluted soup over top. Bake, covered, in a 350· oven until cabbage is tender, about 1 hour.

4 to 6 servings.

RECIPE MODIFIOOIONS FOR 6 SERVINGS

Calorie Controlled

Use lean ground beef

Substitute for tomato soup: Combine 1 (6-ounce) can tomato paste, 1 cup skim milk and 1 teaspoon granulated sugar substitute

Sprinkle 1 tablespoon flour over fir.st layer of cabbage

Calories per serving- 218 (including rice)

Food exchanges - Lean meat 2 -Bread 1 - Vegetable 1

Fat Modified

Use lean ground beef

Gm. Saturated 33

Sodium Restricted

Cook rice in unsalted water

Omit salt

Gm. Polyunsaturated 0.8

Mg. Cholesterol 46

Substitute for tomato soup: Combine 1 (6-ounce) can tomato paste with no added salt, 1 cup milk and 1 teaspoon sugar (optional) or use salt-free tomato soup

Sprinkle 1 tablespoon flour over first layer of cabbage

Mg. Sodium 87 Sodium Points 31h

BRAISED SIRLOIN TIPS

Simmer on low heat so meat wiU become fork -tender. juices are thickened for a savory sauce.

2 pounds beef sirloin tip, cut into l-inch cubes

2 tablespoons vegetable oil

Y, pound fresh mushrooms, sliced (3 cups)

I (10\lz-ounce) can beef consomme

Y, cup red wine

I clove garlic, minced

lA teaspoon onion salt

2 tablespoons cornstarch

'A cup water

3 to 4 cups hot cooked rice (I cup uncooked)

In large skillet saute beef cubes in oil until no longer red. Stir in mushrooms, consomme, wine, garlic and onion salt; bring to boiling. Reduce heat; simmer, covered, until meat is tender, 30 to 60 minutes. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils; boil and stir I minute. Serve over rice.

6 servings.

RECIPE MODIFIO\TIONS FOR 8 SERVINGS

Calorie Controlled

Use round sirloin tip

Coat skillet with vegetable cooking spray

Saute beef in I tablespoon buner

Serve over 112 cup cooked rice

Calories per serving - 264 + 95 for rice

Food exchanges - Medium fat meat 3 - Vegetable I - Bread I

Fat Modified

Use round sirloin tip

Substitute corn or safflower oil margarine

Gm. Saturated Gm. Polyunsaturated lj

Sodium Restricted

Omit onion salt

Add 'AI teaspoon onion powder

Mg. Cholesterol 74

Substitute I teaspoon no-salt-added instant beef bouillon dissolved in I 'A cups water for canned consomme

Cook rice in unsalted water

Mg. Sodium 86 Sodium Points 3'12

SAVORY

A pop-in-the-oven favorite with a barbecue-flavored mixture topping each chop.

4 lean pork chops, 1 inch thick

4 thin lemon slices

- salt 'A cup packed brown sugar

- pepper 'A cup catsup

4 thin onion slices

4 sprigs parsley

Arrange chops in large greased baking dish. Sprinkle with salt and pepper. Top each chop with 1 onion slice and 1 lemon slice. Place 1 tablespoon brown sugar and 1 tablespoon catsup on each chop. Bake, covered, in a 350° oven 60 minutes. Uncover and bake 30 minutes longer, basting occasionally Garnish with sprig of parsley

4 servings.

Increase cooking time for thicker (Jlh to 2-inch) chops to 2 hours, covered, and 30 minutes uncovered

Tip: Butternut, buttercup, acorn squash or potatoes baked at the same time and same temperature makes a good combination. Spoon applesauce into center of each squash just before serving.

RECIPE MODIFICATIONS FOR 4 SERVINGS

Calorie Controlled

Purchase thinner pork chops, 3 to the pound

Substitute granulated brown sugar substitute

Reduce baking time to about 1 hour total

Calories per serving- 312

Food exchanges - Medium fat meat 3 - Fat 1 -Fruit 1'2

Fat Modified

Purchase thinner pork chops, 3 to the pound

Reduce baking time to about 1 hour total

Gm. Saturated Gm. Polyunsaturated 8.1 2.6

Sodium Restricted

Substitute low sodium catsup

Omit salt

Mg. Sodium 51.6

Mg. Cholesterol 134

Sodium Points 2

Squash and potato accompaniments not calcu lated for diet modifications.

CHICKEN 'N ARTICHOKES

The distin ctive flavor of rosemary compleme nts this poultry and artichoke combination. A magnificent main dish

2\'z pounds boneless chicken breasts ( 4 large whole breasts, halved)

1 ( 14-ounce) can chicken broth

1 (14-ounce) can artichoke hearts, drained or 2 (9-ounce) packages frozen artichoke hearts, cooked and drained

2 tablespoons butter or margarine

Yz pound fresh mushrooms, sliced (3 cups)

'A cup butter or margarine

1A cup flour

'A teaspoon salt

\1! teaspoon pepper

3A cup half and half

Yz cup freshly grated Parmesan cheese

2 tablespoons sherry

Yz teaspoon dried rosemary, crumbled

Simmer chicken breasts in chicken broth, covered, until tender, about 15 minutes. Remove chicken; cool slightly Remove skin. Arrange chicken, slightly overlapping, in shallow 8xl2-inch glass baking dish. Reserve '14 cup chicken broth for sauce. Spoon artichoke hearts over chicken. Melt 2 tablespoons butter; saute mushrooms until tender and moisture evaporates. In small saucepan melt 'A cup butter; blend in flour, salt and pepper. Gradually stir in reserved chicken broth and half and half. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir I minute. Stir in cheese, sherry and rosemary until cheese melts; pour sauce over chicken. Arrange mushrooms in center. Bake, uncovered, in a preheated 325 • oven until heated through, about 30 minutes.

6 to 8 servings.

RECIPE MODIFICAilONS FOR 10 SERVINGS

Calorie Controlled

Remove skin from chicken before cooking

Reduce butter to I tablespoon for sauteing

Reduce butter in white sauce to 2 tablespoons

Substitute skim milk for half and half

Reduce Parmesan cheese to 'A cup

Calories per serving - 318

Food exchanges - Lean meat 4 -Non-fat milk I

Fat Modified

Remove skin from chicken before cooking

Substitute corn or safflower oil margarine; reduce to I tablespoon for sauteing mushrooms; reduce to 2 tablespoons in white sauce

Substitute skim milk for half and half

Reduce Parmesan cheese to 'A cup

Gm. Saturated Gm. Polyunsaturated 3.2 2.4

Sodium Restricted Mg. Cholesterol 99

Substitute 2 teaspoons no-salt-added instant chicken bouillon and !'A cups water for chicken broth

Use frozen artichoke hearts; cook in unsalted water

Substitute salt-free butter or margarine

Omit salt

Reduce Parmesan cheese to 'A cup

Mg. Sodium

CHICKEN ALMOND

Only brief marinating and cooking times are necessary for tender chicken cubes. Prepare ingredients ahead for a delicious dinner-on-/be -double.

1 (!-ounce) package dried black 3 tablespoons peanut oil mushrooms 1 cup pea pods

1 teaspoon sugar 1 (B-ounce) can sliced water

1\1 teaspoons soy sauce chestnuts, drained

1 teaspoon salt y, cup sliced green onions

1 pound boneless chicken breast, 2 teaspoons cornstarch skinned and cut into 314-inch 11 cup water cubes 1h cup roasted salted almonds

Soak mushrooms in hor water to cover, 1h hour; drain. Cut off tough mushroom stems; slice caps into '/•-inch slices. Combine sugar, soy sauce and salt; marinate chicken in mixture about 10 minutes. Heat oil over medium-high heat in wok or large skillet; stir-fry chicken until opaque, 4 to 5 minutes. Add pea pods, mushrooms, water chestnuts and onions; stirfry 1 minute. Combine cornstarch and water; stir into chicken mixture. Cook and stir until thickened. Spoon into serving dish; garnish with almonds.

6 servings.

RECIPE MODIFIOO'IONS FOR 6 SERVINGS

Calorie Controlled

Substitute 'h teaspoon crystalline fructose for sugar

Reduce nuts to '14 cup

Calories per serving - 297

Food exchanges - Lean meat 3

-Bread 1 -Fat 1

Fat Modified

Substitute corn, saf!lower, soybean or sunflower oil

Reduce nuts to '14 cup

Gm. Saturated 2

Sodium Restricted

Gm. Polyunsaturated 5

Substitute 1 tablespoon sherry for soy sauce

Omit salt

Substitute 1 cup toasted slivered almonds for salted almonds

Mg. Cholesterol 60

Mg. Sodium Sodium Points 9 2\1

SPINACH 'N ORANGE SALAD

Fresh spinach and citrus become even more appealing tossed with caramelized almonds.

8 to 10 ounces fresh spinach

10 cup sugar

10 cup slivered almonds

1 teaspoon salt

2 tablespoons sugar

2 tablespoons vinegar

2 large oranges, peeled and cut-up 'A cup vegetable oil

10 cup sliced celery - dash Tabasco sauce

4 green onions, sliced - dash pepper

Wash, trim and dry spinach; refrigerate. Heat 1'2 cup sugar in small skillet over medium heat until sugar melts; add almonds and heat, stirring constantly until almonds become caramelized. Cool on foil or waxed paper. When cool, chop into bite-size pieces. Tear spinach into bite-s ize pieces; toss with almonds, oranges, celery and onions. Combine salt, 2 tablespoons sugar, vinegar, oil, Tabasco and pepper.

To serve: Pour dressing over salad; toss to mix thoroughly 4 to 6 servings.

RECIPE MODIFICKilONS FOR 6 SERVINGS

Calorie Controlled

Omit caramelized almonds; substitute % cup toasted slivered almonds

Substitute 3 packets Equal for sugar

Reduce oil to 2 tablespoons

Calories per serving - 140

Food exchanges - Vegetable 2 -Fruit 112 - Fat I

Fat Modified

Use corn, safflower, soybean or sunflower oil

Gm. Saturated Gm. Polyunsaturated OS 3

Sodium Restricted

Omit salt

Mg. Sodium 48

Mg. Cholesterol 0 Sodium Points 2

HAWAIIAN FRUIT MUFFINS

Bran adds fiber; papaya or melon adds flavor and moistness. Uniquely delicious.

2 eggs 3A cup sugar

'A cup butter or margarine, melted 1 tablespoon baking powder

11'.! cups mashed papaya or 'h teaspoon baking soda cantaloupe 1 teaspoon salt

21'.! cups flour 1 cup 100% bran cereal

Grease or line two 12-cup muffin pans with paper baking cups. Preheat oven to 375 ·- Beat eggs; blend in butter and fruit pulp. Combine remaining ingredients; stir imo fruit mixture just umil moistened. Fill muffin cups three-quarters full. Bake umil golden, 20 ro 25 minutes. Cool on wire racks. If desired, reheat just before serving.

Amount.- 2 dozen.

Variation: Substitute 1'h cups canned, crushed pineapple for mashed papaya or cantaloupe.

REClPE MODIFICATIONS FOR 24 MUFFINS

Calorie Controlled

Substitute 'h cup crystalline fructose for sugar

Bake in a 350 ' oven

Calories per serving - 95

Food exchanges - Bread 1 -Fat 1h

Fat Modified

Substitute 112 cup Egg Beaters for eggs

Substitute corn or safflower oil margarine

Gm. Saturated

Gm. Polyunsaturated 0 1

Sodium Restricted

Substitute salt-free butter or margarine

Mg. Cholesterol 0

Substitute 1y, tablespoons low sodium baking powder for baking powder

Substitute potassium bicarbonate for soda

Omit salt

Mg. Sodium 35

Potassium bicarbonate can be purchased at a pharmacy.

Sodium Points 1'h

CRANBERRY PUDDING

Tart berries are topped with cobbler-like ingredients and baked to golden brown.

1 cup raw cranberries

1A cup sugar

1A cup chopped nuts

!h teaspoon baking powder

!h cup flour

6 tablespoons butter or margarine, 1 egg melted

!h cup sugar

- Butter Sauce (below)

Generously grease 8 or 9-inch pie plate. Preheat oven to 325 • . Spread cranberries in plate. Combine 114 cup sugar and nuts; sprinkle over cranberries. Beat egg, 112 cup sugar, baking powder, flour and melted butter until thoroughly combined. Pour batter over cranberries. Bake until crust is golden brown, 35 to 45 minutes. Serve warm or cold with Butter Sauce. 6 servings

Butter Sauce: Combine 1 cup sugar, 112 cup butter and !h cup half and half in heavy saucepan. Bring to boiling, stirring constantly; boil and stir 1 minute. Serve warm.

RECIPE MODIFICKfiONS FOR 6 SERVINGS

Calorie Controlled

Substitute granulated sugar substitute

Serve without Butter Sauce

Top with 1 to 2 tablespoons Dream Whip Topping Calories per serving - 205 + 20 for Topping

Food exchanges - Fruit 1 - Fat3

Fat Modified

Substitute 'A cup Egg Beaters for egg

Substitute corn oil or safflower oil margarine

Serve without Butter Sauce

Gm. Saturated 2.2

Sodium Restricted

Gm. Polyunsaturated 7.2 Mg. Cholesterol 0

Substitute '14 teaspoon low sodium baking powder for baking powder

Substitute salt-free butter or margarine

Mg. Sodium 11 Sodium Points 0

HINTS FOR REDUCING CALoRIES

• Remove skin from poultry before cooking.

• Eat fish or light meat of poultry more often than red meat.

• Precook soups and stews. Cool thoroughly and skim fat from top before reheating.

• Use natural unthickened juices from meat for au jus instead of gravy

• Trim all visible fat from meat before cooking Broiling, roasting or grilling saves calories.

• Use water-packed tuna or rinse oilpacked tuna or steam fresh tuna.

• Use vegetable cooking sprays or nonstick pans for cooking.

• Substitute sour half and half or plain low fat yogurt for sour cream.

• Use cornstarch or arrowroot for thickening. Only half as much is needed to get same thickeness as using flour.

• Saute vegetables in small amount of broth instead of butter or margarine.

• Use sugar-free gelatin mix or fruit juice in unflavored gelatin for gelatin with sugar.

• Substitute whipped butter for butter and spread sparingly.

• Substitute buttermilk, 1% or skim milk for whole milk.

• Use low fat or dry curd cottage cheese and other low calorie cheeses.

continued on next page

continued from p revious page

• Use sugar-free versions of soft drinks, iced tea mix, hot cocoa mix, flavored coffee mix, lemonade mix.

• Substitute fruits in season for rich dessertS and pastries.

• Use low calorie mayonnaise and salad dressing.

• Purchase juice-packed canned fruits instead of syrup-packed fruits.

• Fructose is sweeter than granulated sugar on an equal weight basis therefore less fructose can be used in recipes.

HINTS FOR LoWERING FAT

• Poach fish in white wine and water with lemon juice or slices added, instead of frying.

• Saute vegetables in small amount of broth instead of butter, margarine or solid shortening.

• Use 2 egg whites in place of 1 whole egg in baking.

• Use white meat of poultry, skin removed, instead of dark meat.

• Try ice milk, sherbet, frozen yogurt or fruit sorbets instead of ice cream for dessertS.

• Whip chilled evaporated skim milk instead of whipping cream for topping.

• Drink 1% or skim milk instead of 2% or whole milk.

• Purchase low fat thin -s liced ham, beef, corned beef, turkey or chicken for sandwiches.

• Bake, roast, broil or braise meat or poultry instead of pan or deep-fat frying.

• In making homemade soups or stews, chill and skim fat before serving.

• Use frozen egg substitute for whole eggs in baking and scrambling.

• Blend low fat cottage cheese in blender and use instead of cream cheese in dips and spreads.

• Use low fat cheese made from skim or part skim milk.

• Substitute plain low fat yogurt in most recipes calling for dairy sour cream.

• Evaporated skim milk is similar in consistency to cream when used in a recipe.

HINTS FOR SUBTRACTING SODIUM

• If your home has a water softener, use cold water in cooking as it usually bypasses the softener.

• Cook pasta in unsalted water.

• Rinse tuna under cool v.;ater to reduce sodium by one-third, or purchase lower sOOium canned tuna or steam fresh tuna.

• Use low sodium baking powder instead of regular baking powder in baking.

• Make flavored gelatins from fruit juice and unflavored gelatin following package directions.

• Substitute garlic or onion powder for garlic or onion salt. Use less as they are stronger in flavor.

• In making homemade cookies, cake and other baked goods, except yeast bre-Jds, cut salt in half or omit.

• Season food with herbs, spices, salt-free seasoning blends, lemon juice or wine (not cooking wine).

• Toss salads with lemon juice, vinegar and oil or no-salt-added dressings.

• Make your own unsalted beef or chicken stock Freeze in containers for use as needed. Or purchase low sodium bouillon cubes or instant bouillon.

• Make your own unsalted soups in large batches and freeze in smaller containers for later use or purchase low sodium canned soups.

• Purchase low sodium food products when shopping for groceries. Read labels carefully.

• Government standards for sodium content are described as follows:

SODIUM FREE-less than 5 milligrams per serving

VERY LOW SODIUM-35 milligrams or less per serving

LOW SODIUM-140 milligmms or less per serving

REDUCED SODIUM-processed so that the usual level of sodium is reduced by 75%

UNSALTED-processed without added salt, in a product that usually has salt

If cookiog ;o quoohty lw; you in' quandary, you have turned to the right chapter. Although cooking in quantity need not be difficult, it definitely is different from day to day meal preparations. For your entertaining ease, we present this special selection of recipes along with menu ideas, tips for calculating amounts and purchase pointers.

Menu planning for a group should begin with recipes formulated precisely for that purpose. Whether the event is a brunch, luncheon, dinner or reception, you will find festive foods to please your guests and inspire hosting confidence.

We hope that our recipe suggestions, coupled with your careful planning and organization, will make your crowd-sized entertaining enjoyable for everyoneespecially for you.

Cobb Salad page206

AMOUNTS FoR 50

Considerations when calculating amounts: time of da)! length ofparl)l guests' ages and the occasion.

Food Serving Size Amount for 50

Coffee 6 ounces I pound

Punch '12cup 6 quarts

Rolls 1112 each 6 dozen

Open Face Sandwiches 2 w 3 each 12 dozen

Ham, boneless cooked meal 4 ounces 12 pounds reception 2to 3 ounces 7 to 9 pounds

Ham and cheese combination (reception) ham/cold cuts 2 ounces 6 pounds cheese I ounce 3 pounds

Beef (boneless tOp round for roasting and slicing) meal

4 w 4 112 ounces, cooked 20 pounds, as purchased reception 2 to 3 ounces, cooked 12 to 15 pounds, as purchased

Chicken Salad luncheon I cup 3 gallons plus I pint reception 112cup 2 gallons

Potato Salad 112cup 2 gallons

Cole Slaw '12 cup 2 gallons

Baked Beans 1/2CUp 2 gallons

PotatO Chips I ounce 3 pounds

Olives or Pickles 2 quarts

Mixed Nuts 1112 pounds

Mints - pillows I pound wafers 1112 pounds

Ice cream '12 cup 2 gallons

Butter I to 1'12 pounds

SOME PuRCHASE POINTERS

I (5-pound) chicken= 4 cups cooked and cubed

I (IO to 12-pound) turkey = 14 cups cooked and cubed

I (16 to IS-pound) turkey= 20 cups cooked and cubed

I (IS to 20-pound) turkey= 23 cups cooked and cubed

I (6311-pound) turkey breast= 10 cups cooked and cubed

I (14 -ounce) boneless whole chicken breast= I '12 cups cooked and cubed

I (15 to 16-ounce) bone-in chicken bre-JSt, halved= cups cooked and cubed

3 pounds boiling potatoes (7 to 8 large) = 8 cups cooked and cubed

BARON OF BEEF

This entire top round, weighing from 6 to 12 pounds requires minimal preparation. Preheat oven to 300 '. Place refrigerated roast, fat side up, on rack in shallow roasting pan. Sprinkle surface of roast with mixture of 1 teaspoon each coarsely ground pepper, garlic powder, cinnamon, dried thyme and dried basil. If roast is lean, place pieces of beef fat on top. Insert meat thermometer so bulb is centered in thick part of meat. Do not add water; do not baste; do not cover.

Rare 16 to 19 minutes per pound 130'}Meat thermometer reading when roast is Medium-rare ........ 20 to 22 minutes per pound 140' removed from oven.

The Smaller the Roast, The Longer The Time Per Pound

Remove roast; cover loosely with foil and allow roast to stand 30 to 45 minutes before serving. To make au jus, add water and salt to pan drippings. To serve: Carve with sharp knife, diagonally across grain into }1-inch slices; cut slices in half.

18 to 36 servings.

Tip: Roast should not be cooked beyond the medium-rare stage. This gives well-done slices from the ends and medium-rare cuts from the center.

BARBECUED BEEF ON BUNS

Cook the meat for this zesty do -ahead the day before serving

4 pounds beef bottom round

3 tablespoons liquid smoke

1 teaspoon celery seeds

1 teaspoon onion powder

'A teaspoon pepper

4 cloves garlic, minced

2 cups chopped onion

'A cup chopped green bell pepper

1 teaspoon salt

1 {8-ounce) can tomato sauce

1 ( 6-ounce) can tomato paste

'A cup red wine vinegar

Yz cup packed brown sugar

'lz teaspoon dried thyme, crumbled

1 teaspoon dried basil, crumbled

4 drops Tabasco sauce (1 medium) -hamburger buns

2 tablespoons vegetable oil

Place beef in roasting pan. Pour liquid smoke over both sides of beef; marinate, covered, in refrigerator 1 to 2 hours. Sprinkle with celery seeds, onion powder and pepper. Bake, covered, in a 300' oven about 3 hour.s. Remove meat from juice; reserve Y, cup juice for barbecue sauce. Cool meat; wrap in foil and refriger-Jte several hours or overnight.

To prepare barbecue sauce: Saute garlic, onion and green pepper in oil until tender. Add reserved cooking liquid and remaining ingredients except buns; simmer 20 to 25 minutes. Cool.

To assemble: Cut meat into slices about 1/4X2-inches. Alternate meat slices and barbecue sauce in large oven-proof container; refrigerate. Bake in 325' oven, uncovered, until meat is bubbling in center, 60 to 75 minutes. Spoon into buns to serve.

I 8 to 20 ( 0-cup) servings.

Never let foods stand at room temperature more than 2 hours.

MARINATED BoNELEss PoRK RoAST

An Oriental marinade complements the pork's delicate flavor Serve chiUed, thinly sliced and colorfully garnished.

1 (5 to 6-pound) boneless double loin pork roast, rolled and tied

Y.! cup soy sauce

Y.! cup dry sherry

1 teaspoon dried thyme, crumbled

1 teaspoon ground ginger

2 cloves garlic, minced

- pineapple or orange slices, kumquats or spiced apple rings for garnish

Place roast in plastic food bag. Combine remaining ingredients except gamish, pour over roast; close bag securely. Refrigerate overnight, turning roast several times. Remove roast from marinade; arrange on rack in shallow pan. Insert meat thermometer so bulb is centered in thick part of meat, not touching air pocket where 2 roasts come together. Roast in a 325 • oven until meat thermometer registers 167 to 170 ', 30 to 35 minutes per pound. Baste pork with marinade during last hour of roasting. Cool. Refrigerate roast, covered. About I hour before serving, remove strings or netting from roast. Slice thin; arrange on platter and garnish. Cover with plastic wrap until serving.

25 to 30 reception servings.

GARLICKY EYE oF RoUND

This elegant cold meat platter is emheUished with a tangy Horseradish Sauce. Green onion brushes (page 230) make an attractive garnish.

7 to 9 cloves garlic, minced

2 tablespoons vegetable oil

2 (3 to 3\0-pound) eye of round beef roasts

- Horseradish Sauce (below)

Combine garlic and oil; brush entire surface of meat. Sear roasts on all sides, 3 inches from hot coals only until brown, 5 minutes total. Transfer meat to rack in shallow roasting pan. Roast in a 400' oven until roast reaches desired doneness, 30 to 35 minutes or 135 • on meat thermometer for rare; 35 to 40 minutes or 140 ' on meat thermometer for mediumrare. Cool. Wrap in foil; refrigerate overnight.

To serve: Slice thin; arrange on serving platter. Serve with Horseradish Sauce.

25 servings.

Horseradish Sauce: Combine I (16-ounce) carton dairy sour cream, v, cup prepared horseradish, drained, and '14 cup fresh bread crumbs. Whip I cup whipping cream until stiff. Fold horseradish mixture into wh ipped cream. Refrigerate, covered. Amount: Jlh cups.

Tip: Roasts may be seared under broiler 2 inches from heat.

Serve food as soon as possible after the preparation. Ke ep HOT FOODS HOTabove 140' - and COW FOODS COW - below 40'

BEEFY BUNWICHES

Slow cooking and thin slicing add tenderness and rich flavor Another for party time.

5 to 6 pounds boneless beef bottom 2 (1.25-ounce) envelopes dry onion round or rump roast soup mix

1 cup water

1 tablespoon sugar

2 beef bouillon cubes 'A teaspoon cinnamon

2 cloves garlic, minced - hard rolls or buns

Place meat in large roaster or Dutch oven; add water, bouillon cubes and garlic. Sprinkle with soup mix, sugar and cinnamon. Roast, covered, in 300' oven until very tender, 3 to 4 hours. Remove meat from juice; cool. Skim fat from pan juice. Slice meat very thin; return slices to juice. Refrigerate, covered.

To serve: Bake in a 325 • oven just until heated through, 50 to 70 minutes. Spoon meat and juice into rolls.

15 to 20 bunwicbes.

BARBECUED PoRK BUNWICHEs

A tasty change of pace from beef Tender meat shreds easily after long, slow cooking.

6 pounds boneless pork loin or Y, cup sugar

shoulder roast 'A cup sharp and creamy mustard

3 cups chopped onions

2 cloves garlic, minced

3 tablespoons pickling spice, tied in 2 green bell peppers, chopped cheesecloth bag (2 cups)

2 cups water

10 teaspoon salt

3 cups catsup 'A teaspoon pepper y, cup cider vinegar - toasted hamburger buns

Cover pork with onions in roaster or Dutch oven. Add pickling spice and water. Bring to boiling; reduce heat. Simmer, covered, until meat is tender, 3 to 4 hours. Remove meat, reserving cooking liquid. Cool; shred meat. Combine catsup, vinegar, sugar, mustard, garlic, peppers, salt, pepper and 3 cups cooking liquid in Dutch oven; stir in shredded meat. Simmer, uncovered, 40 to 60 minutes, stirring occasionally. (Add 1 additional cup cooking liquid if mixture is too thick) Spoon '14 cup mixture into each harnbuger bun.

56 (114-cup) servings.

LUSHBURGERS

Popular with "kids" of all ages for birthday parties, apres skiing, slumber parties and after the game gatherings.

3 pounds ground beef

3 cups chopped onions

6 cups chopped celery

1 green bell pepper, chopped

1 (32-ounce) bottle catsup

1 (12-ounce) can tomato paste

1 (1.25-ounce) package chili seasoning mix

110 teaspoons salt

110 teaspoons sugar

10 teaspoon pepper

'A teaspoon liqnid smoke - hamburger buns

Brown beef in large kettle or Dutch oven; drain off fat. Add remaining ingredients except buns; simmer 2 hours.

To serve: Spoon 'A cup mixture into each hamburger bun. 56 servings.

SPAGHETTI SAUCE

Three hours of slow cooking simmers sauce ingredients to savory perfection. Herbs meUow and meld.

12 cup vegetable oil

1 cup chopped fresh parsley

4 cups chopped onions

12 cloves garlic, minced

6 pounds lean ground beef

\2 cup Worcestershire sauce

4 (29-ounce) cans tomato puree or sauce

6 (12-ounce) cans tomato paste

1 ( 46-ounce) can cocktail vegetable juice

3 tablespoons salt

2 teaspoons freshly ground pepper

1 teaspoon chili powder

1 teaspoon Tabasco sauce

1 tablespoon dried oregano, crumbled

1A teaspoon cinnamon

2 tablespoons vinegar

y, cup packed brown sugar

3 bay leaves

Combine oil, parsley, onions, garlic and ground beef in large roaster. Cook and stir over moderate heat until meat is no longer pink Mix in remaining ingredients. Bake in a 300' oven, stirring occasionally, until mixture reaches boiling point, about 3 hours. Remove bay leaves.

To serve: Spoon I cup spaghetti sauce over I cup cooked spaghetti.

36 ( 1-cup) servings (9 quarts).

Tip: 4 pounds dry spaghetti, cooked, is about right for this amount of sauce. Sauce can be frozen for later use. Leave I inch expansion space at top of freezer container.

BoURBoN BAKED BEANs

Combine ingredients the night bef ore to meld these robust chuckwago n flavors.

4 (16-ounce) cans brick oven baked 12 cup bourbon beans, drained 12 cup dark molasses

1 teaspoon dry mustard

1 (8-ounce) can pineapple chunks, 12 cup chili sauce drained

12 cup strong coffee

1A cup packed brown sugar

Combine all ingredients except pineapple and brown sugar in 3-quart casserole; refrigerate, covered, several hours or overnight. Bake, covered, in a 375 • oven 40 minutes. Stir in pineapple chunks and brown sugar; bake, uncovered, 40 minutes longer. Let stand 15 minutes before serving. Serve with slotted spoon.

12 ('!2-Cup) servings.

SCALLOPED POTATOES

An old}ashioned recipe, but always a crowdpleaser

12 pounds red potatoes

3 cups chopped onions

1 cup butter or margarine

'A cup flour

2 quarts milk

2\i tablespoons salt

li teaspoon pepper

'A cup butter or margarine, melted

2 cups soft bread crumbs

Peel and cut potatoes into slices about %- inch thick Place immediately in cold water to cover. Melt 1 cup butter in large saucepan; blend in flour. Gradually stir in milk Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir I minute. Stir in salt and pepper. Drain potatoes thoroughly. Layer potatoes, onions and white sauce alternately in buttered foil roasting pan, 12xl7x3-inches. Combine lJ.i cup butter and bread crumbs; sprinkle over potatoes. Bake in a 325 • oven until potatoes test done when pierced with fork, about 2V' hours.

25 (I -cup) servings.

Tip: Foil pan is flexible; remove carefully from oven onto large baking sheet.

BIG BEAN POT

A roaster, Dutch oven or 4 -quart casserole can be used to prepare this hearty picnic and barbecue favorite .

\i pound bacon, diced

2 to 2\i cups chopped onions

1 teaspoon garlic powder

li teaspoon dry mustard

\i cup cider vinegar

'A cup packed brown sugar

1 (15-ounce) can kidney beans, drained

1 ( 15 li-ounce) can butter beans, drained

1 ( 16-ounce) can lima beans, drained

2 (21-ounce) cans pork and beans

Saute bacon and onions in large roaster, Dutch oven or casserole. Add garlic powder, mustard , vinegar, brown sugar and beans; mix welL Bake , uncovered, in 350 " oven until bubbly and hot, about I to l'h hours. Let stand 15 to 20 minutes before serving.

20 to 25 servings.

Variation:

Beef Bean Casserole: Saute 3 pounds ground beef with bacon and onions. Drain off excess fat and juices; add to recipe above.

COBB SALAD

Begin preparation of this main dish salad a day ahead. Choose the presentation that suits the occasion.

6 cups cubed, cooked chicken

6 hard-cooked eggs, chopped

1 pound bacon, fried and crumbled

- Salad Dressing (below)

1 (24-ounce) head iceberg lettuce

(10 cups torn)

1 (12-ounce) bunch spinach

(8 cups torn)

2 ( 1-ounce) bunches watercress, leaves and tender stems

4 tomatoes, seeded and chopped

8 green onions, sliced

2 ripe avocados, peeled, pitted and cubed

2 teaspoons lemon juice

1 ( 4-ounce) package shredded sharp Cheddar cheese (1 cup)

2 ( 4-ounce) packages blue cheese, crumbled

Prepare chicken, eggs, bacon and Salad Dressing rhe day before serving. Refrigerate separately, covered. Prepare greens, tomatoes and onions several hours before serving; refrigerate separately. Just before serving prepare avocado; toss with lemon juice.

To assemble Arranged Salad: Arrange layer of greens on 2 large platters. Sprinkle wirh onion. In crosswise rows, arrange meats, eggs and Cheddar cheese, separating rows wirh tomatoes and avocado. Place bowls of Dressing and crumbled blue cheese beside salad.

To assemble Tossed Salad: Combine all ingredients except salad dressing and blue cheese in large container. Pour about 2 cups dressing over mixture and toss. Add more dressing if necessary Serve immediately. Pass crumbled blue cheese.

Salad Dressing:

l'A cup saftlower oil

'A cup salad vinegar

1 teaspoon minced garlic

'h teaspoon onion salt

11A teaspoons salt

18 to 20 servings.

1 tablespoon sugar

1 teaspoon dried basil, crumbled

'A teaspoon dried thyme, crumbled

'A teaspoon dry mustard

1A cup snipped fresh parsley

Combine all ingredients; blend rhoroughly before serving.

Amount: 20 cups.

TURKEY SALAD CURRIED

Turkey and curry fla vors are a tempting team. Arrange condiments attractively in mud! howls around salad platter

12 cups cubed, cooked tu1'key

8 cups cubed, unpeeled apples

1 cup minced onion

4 cups sliced celery

3 cups mayonnaise

1 cup dairy sour cream

5 to 6 teaspoons curry powder -lettuce

2 cups coconut

2 cups raisins

2 cups salted peanuts

2 cups chutney

In large bowl combine turkey, apples, onion and celery. Blend mayonnaise, sour cream and curry powder. Pour dressing over turkey mixture and toss gently. Refrigerate, covered, I hour.

To serve: Arrange salad in large lettuce- lined bowl or platter. Arrange individual bowls wirh coconut, raisins, nuts and chutney beside salad for garnishing.

24 ( 1-cup) servings.

Tip: One 10 to 14-pound turkey, cooked and cubed yields about 14 cups.

BAY SCALLOP 'N PASTA SALAD

An elegant make-ahead for festive occasions. Vary the taste try your choice of dressing

1 cup dry sherry

1 cup water

2 cups thinly sliced celery

\2 cup chopped red onion

\2 teaspoon dried thyme, crumbled 1 (10-ounce) package frozen petite

4 sprigs parsley peas, thawed and drained

1 small onion, quartered - Creamy Dressing or Oil and

\2 teaspoon salt Vinegar Dressing (below)

2 pounds bay scallops, rinsed - leafy greens

1 (7-ounce) package spiral macaroni - garnish (below)

\2 pound fresh mushrooms, sliced (3 cups)

In large skillet combine sherry, water, thyme, parsley, onion and salt; bring to boiling over high heat. Add scallops; simmer over medium heat until opaque, 3 to 4 minutes, turning occasionally. Drain; cool. Cook macaroni following package directions; drain. Rinse with cold water; drain. In large bowl combine scallops, macaroni, mushrooms, celery. red onion and peas. Prepare one of the dressings; fold into scallop mixture Refrigerate, covered, several hours or overnight.

To serve: Spoon onto large platter; surround with leafY greens. Garnish with whole toasted almonds, minced parsley, radish roses or grape clusters.

14 (1-cup) servings.

Creamy Dressing: Combine 2 cups mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon sugar, 11'2 teaspoons dried tarragon, crumbled, and % teaspoon white pepper.

Oil and Vinegar Dressing: Combine 3Acup saftlower oil, cup white wine vinegar, 1 teaspoon Dijon mustard, I large clove garlic, minced, I teaspoon dried tarragon, crumbled, and v, teaspoon salt.

CHICKEN 'N PASTA SALAD

Colorful fresh veggies add interesting textures and flavors to this luncheon and shower fa vorite

2 (7-ounce) packages spiral

4 cups diced cooked chicken macaroni

1 medium zucchini

1 medium yellow summer squash

1 green bell pepper, diced

1 red bell pepper, diced

\2 pound fresh mushrooms, sliced

1\2 cups mayonnaise

1 ( 8-ounce) carton plain yogurt

1 tablespoon lemon juice

1\2 teaspoons salt

\2 teaspoon pepper

2 doves garlic, minced (3 cups)

\2 cup freshly grated Parmesan

\2 cup chopped green onions cheese

1 cup f"mely minced parsley

3 tomatoes, cut into wedges

Cook each package macaroni separately, following package directions; drain. Rinse with cold water; drain. Cut zucchini and summer squash into %-inch crosswise slices, then into 'A-inch strips. Combine macaroni and squash with peppers, mushrooms, green onions, parsley and chicken. Combine mayonnaise with yogurt, lemon juice, salt, pepper, garlic and cheese; pour over salad. Toss to coat. Refrigerate.

To serve: Spoon onto serving platter; surround with tomato wedges.

16 (I -cup) servings.

To use fresh pasta: Add 2 teaspoons salt to 4 quarts boiling water; stir in 1 pound fresh spiral macaroni. When water returns to a boil; cook until al dente, 5 to 7 minutes. Drain, rinse with cold water; drain.

CHICKEN SALAD PLATTER

A marvelous luncheon or reception salad.

1 '!.! cups rosamarina, salad macs or small macaroni shells

9 cups cut-up cooked chicken or turkey

3 cups thinly sliced celery

6 hard-cooked eggs

1 cup chopped Spanish olives

3 to 3'1.! cups mayonnaise 'A cup lemon juice

'!.! teaspoon white pepper - leafy greens - whole toasted almonds or snipped parsley

Cook rosamarina in boiling salted water until tender, 5 to 8 minutes; drain. Rinse with cold water; drain. In large bowl, combine rosamarina, chicken, celery, 3 chopped hard-cooked eggs and olives. In small bowl, combine mayonnaise, lemon juice and white pepper; fold into chicken mixture. Refrigerate, covered.

To serve: Line large serving platter with leafy greens; spoon salad onto greens. Sprinkle with whole toasted almonds. Garnish platter with remaining hard-cooked eggs, quartered. (Other suggested garnishes: pitted ripe olives, radish roses, grape clusters.)

32 ( '12-CUJJ) reception servings or 16 (1-cup) luncheon servings (1 gallon).

Variation: Omit chopped Spanish olives; ross 'I• to I cup sliced green onions into chicken mixture. Add I 'h teaspoons salt to mayonnaise mixture.

HAM 'N pASTA SALAD

A hear/)I nutritious main dish salad with popui£lr ji£lvors that appeal to all ages.

3 (16-ounce) packages medium 2 (10-ounce) packages frozen petite macaroni shells peas, thawed and drained

5 pounds boneless cooked ham, cut 2 (8-ounce) jars sweet relish, into '!.!-inch cubes or coarsely drained ground

2'1.! quarts salad dressing

3 cups chopped onions 1 (6-ounce) jar sharp and creamy

1 ( 4-ounce) jar sliced pimiento, mustard (o/3 cup) drained

2 teaspoons salt

18 hard-cooked eggs, chopped 1 teaspoon pepper

4 cups diagonally sliced celery

Cook macaroni shells following package directions; drain. Rinse with cold water; drain thoroughly Combine shells, ham, onions, pimiento, eggs, celery peas and relish in large container. Combine salad dressing, mustard, salt and pepper; fold into ham mixture. Refrigerate, covered, several hours or overnight.

To serve: Arrange salad in large lettuce-lined bowl; replenish as needed.

96 ( '12-CUJJ) reception servings or 48 ( 1-cup) luncheon servings (3 gallons).

VEGETABLE CRUDITES WITH CucuMBER SouR CREAM DIP

Select firm, fresh unblemished vegetables and use baskets, platter or colorful pottery dishes for artistic, arresting arrangements.

Wash and cut vegetables into desired shapes and sizes. Allow 4 to 8 pieces per person, depending on occasion and type of use (appetizer, salad, relish).

Vegetable Weigbt

asparagus•

broccoli*

carrots

cauliflower celery

cherry tomatoes

cucumber

green bell pepper jicima mushrooms

pea pods*

jerusalem artichokes•• zucchini

I pound

2'14 pounds

I pound

4'14 pounds

I% pounds

I pint ('14 pound)

1'14 pounds

7 ounces

11/• pounds

I pound

1A pound I pound

I% pounds (three 6-inch)

Approximate Number of Prepared Pieces

30 to 40 spears, ends and scales removed

45 11A-inch florets

65 3xl'2 inch sticks

75 11/<-inch florets

100 4x 112- inch sticks

25 l -inch tomatoes

45 4x'!4-inch spears, unpeeled, seeded

24 31hx 112-inch sticks

40 4xl'2-inch sticks

20 whole, I 1'2 to 2-inch caps

30 pods

50 1A·inch slices, unpeeled

35 1'2-inch slices, unpeeled

*For a bright color, these vegetables may be blanched. Plunge into boiling water; start counting time immediately. Blanch 2 minutes; immediately plunge into ice water. Drain; pat dry with paper towels.

**Place sliced jerusalem artichokes in solution of I tablespoon lemon juice and I quart water to prevent darkening. Drain; pat dry before serving.

Cucumber Sour Cream Dip: Peel and seed 2 large cucumbers. Finely shred; squeeze out excess liquid by pressing pulp in strainer. Stir pulp into 2 pints dairy sour cream, 112 teaspoon minced garlic, 1112 teaspoons salt, 1/s teaspoon white pepper, 1A cup snipped parsley, 1A cup snipped chives and 1/• cup of one of the following fresh herbs, snipped: tarragon, chervil, dill weed, lemon balm, sorrel, arugula, mint, basil or thyme. Refrigerate, covered, several hours to blend flavors.

Amo unt: I quart (serves ab out 50).

MARINATED VEGETABLE SALAD

Fresh a nd ca nned ingredie n ts a re co mbined abead and tossed in a low calorie dressing

Great f or a g roup!

I large head cauliflower, cut into 2 (8-ounce) cans sliced water florets chestnuts, drained

I large bunch broccoli, cut into I ( I5-ounce) can garbanzo beans, florets drained

2 green bell peppers, cut into strips \lz pound fresh mushrooms, sliced

8 ribs celery, sliced diagonally (3 cups)

I large red onion, thinly sliced and 6 carrots, cut into thin strips quartered 2 (8-ounce) bottles low calorie

2 (I liz-inch) onions, cut into rings Italian dressing

Wash, dry and prepare vegetables. In large bowl pour dressing over vegetables; toss gently. Refrigerate, covered, at least 2 hours. Keeps in covered bowl in refrigerator up to I week.

Amo unt: 26 cups

CAULIFLOWER BROCCOLI COMBO

Vegetables remain crisp and flavorful even after hours of refrigeration. So make abead with conftdence knowing the "crunch" wiU stiU be there later.

4 cups broccoli florets (1 to 1 Yz

1 (2-ounce) jar diced pimiento, pounds) drained

6 cups cauliflower florets (2 to 2\lz

1Yz cups mayonnaise pounds)

1 (8-ounce) carton dairy sour cream

1 (10-ounce) package frozen peas, 'A teaspoon salt thawed and drained \0 teaspoon pepper

y, cup sliced green onions 1 teaspoon garlic powder

Yz cup thinly sliced celery 1 teaspoon sugar

1 (8-ounce) can sliced water chestnuts, drained

Combine broccoli, cauliflower, peas, green onions, celery, water chestnuts and pimiento in large bowl. In small bowl, blend remaining ingredients; fold into vegetables. Refrigerate, covered, several hours or overnight.

22 ( '12-cup) servings.

WATERMELON BoWL

Figure the fruit you need to purchase for a crowd Prepare and serve from an informal watermelon boat or a crystal howl for more formal occasions. Select a variety of fruits. Cut melons and pineapple into balls or wedges. Fruit can be prepared ahead and refrigerated in separate containers. Clean fragile fruit such as raspberries and strawberries the day of serving; use these fruits near top of bowl and as garnish as they crush easily. Allow 'h cup prepared fruit per person for receptions and teas; '14 cup per person for buffet meals.

12 servings 25 servings 50 servings

'h-cup serving prepared fruit: 6

'14-cup serving prepared

Prepare total fruit needed; refrigerate. Replenish serving container as needed.

QUANilTIES OF PREPARED FRUITS FROM PuRCHASED AMOUNfS:

1 ( 18112-pound) watermelon = 16 cups

1 ( 4-pound) pineapple = 5 cups

1 (3·pound) honeydew or cantaloupe = 4 cups

1 pound strawberries = 4 cups

1 pint blueberries or raspberries = 2 cups

1 (3-ounce) kiwi fruit= Yz cup or 12 (%-inch) slices

1 pound green grapes = 2 cups

1 pound Tokay grapes = 3 cups

To prepare watermelon boat: Cut thin slice from bottom o( melon so it will rest flat. Using a cardboard guide of a l'h-inch scallop, draw scallop design about one-third of the way down from top of melon. Cut out scallops with paring knife; remove top section. Cut out melon into balls or wedges; leave shell I inch thick. Can be done ahead; wrap in plastic wrap and refrigerate. Fill just before serving.

GINGERED FRUIT CoMPOTE

Definitely party fare. Cool cooked dressing thoroughly before adding fruit to preserve firm textures.

'A cup sugar

4 teaspoons cornstarch

'A cup water

3 tablespoons lemon juice

1 Yz teaspoons grated lemon peel

1 Yz teaspoons grated fresh ginger root

1 pineapple

1 (3-pound) cantaloupe

1 (3-pound) honeydew

1 pound seedless grapes

1 pint strawberries

- mint sprigs

Combine sugar and cornstarch in heavy saucepan. Stir in water, lemon juice, lemon peel and ginger root. Cook over medium heat, stirring constantly, until thick, 8 to 10 minutes. Cool. Cut fruit into balls or wedges. Toss with sauce.

To serve: Arrange fruit in large compote or punch bowl; garnish with mint.

30 ( lfKup) servings.

Microwave Instructions: Combine sugar and cornstarch in 4-cup glass mix 'n pour bowl. Stir in water, lemon juice, lemon peel and ginger root. Microwave (HIGH) until thick, 4 to 6 minutes, stirring twice.

TRIFLE FRUIT SALAD

Pretty to look at and wonderful as a party salad or dessert.

6 small oranges

1 envelope Bird's Imported English

1 pint blueberries (2 cups) Dessert Mix

1 pineapple, peeled and cubed 1A cup sugar

1 pound seedless green grapes

1'A cups milk (2 cups)

1 pint strawberries, halved (2 cups)

1 (8-ounce) carton dairy sour cream

3 tablespoons orange-flavored liqueur

Grate 2 teaspoons orange peel; set aside. Peel oranges; cut in half lengthwise and slice crosswise. In large glass serving or trifle bowl, layer orange slices, blueberries, pineapple, grapes and strawberries. In small saucepan combine dessert mix and sugar. Gradually stir in milk; bring to boiling, stirring constantly Cover with plastic wrap; cool to room temperature. Fold in sour cream, orange peel and liqueur. Spoon over fruit. Refrigerate, covered, several hours.

26 ( lf>-cup) servings.

MELON MEDLEY

A delightful marinade laced with orange-flavored lzqueur bathes colorful melon cubes. Fresh flavors abound

1 (3-pound) honeydew

1 (3-pound) cantaloupe

1 ( 4-pound) piece watermelon

314 cup powdered sugar

Yz cup lime juice

Yz cup orange-flavored liqueur - kiwi fruit slices

Cut melon into l-inch cubes. Buzz powdered sugar, lime juice and liqueur in blender; stir into fruit. Refrigerate, covered, several hours, stirring occasionally

To serve: Drain fruit; arrange in serving bowl. Garnish with kiwi fruit slices.

24 (lf>-cup) servings.

CRANBERRY AvoCADo MoLD

An unusual red and green layered salad to spark holiday menus. Beautiful on the buffet table.

Yz cup cranberry juice cocktail

2 envelopes unflavored gelatin

2 cups cranberry juice cocktail

1 cup port wine

Yz cup cranberry-Qrange relish

1 cup diced tart apple

Yz cup chopped walnuts

2 (3-Qunce) packages lemon flavor gelatin

2 cups boiling water

1 Yz cups cold water

2 tablespoons lime juice

Yz cup mayonnaise

1 ripe avocado, peeled, seeded and mashed - leafy greens

Combine v, cup cranberry juice and gelatin in small saucepan; let stand until softened, 5 to 10 minutes. Add remaining cranberry juice ; heat over low heat until gelatin dissolves. Add port; refrigerate until thickened. Fold in cranberry-orange relish, apple and nuts; pour into oiled 12-cup bundt pan. Refrigerate until firm. Dissolve lemon gelatin in boiling water; add cold water and lime juice. Slowly beat in mayonnaise until smooth. Refrigerate until thickened. Fold in avocado; pour over cranberry layer. Refrigerate until firm, several hours or overnight. Unmold onto leafY greens.

16 to 20 servings.

MOLDED SANGRIA

A molded variation of the popular Spanish drink. Disposable punch cups make serving and clean up a breeze.

6 cups dry red wine

'A cup brandy

3 tablespoons orange-flavored liqueur

9 whole cloves, tied in cheesecloth

3 cinnamon sticks

6 (3-Qunce) packages mixed fruitflavored gelatin

1 (32-Qunce) bottle club soda ( 4 cups)

3 tablespoons lime juice

1 (15 1A-Qunce) can pineapple chunks, drained

3 medium bananas, sliced (about 3 cups)

1 cup grapes, halved

30 (5-Qunce) disposable punch cups

In 3-quart saucepan combine wine, brandy, liqueur, cloves and cinnamon sticks. Bring to boiling; remove from heat. Remove cinnamon sticks and cloves. In 5-quart kenle pour wine mixture over gelatin; stir until dissolved. Add club soda and lime juice. Refrigerate until slightly thickened. Reserve 30 pineapple chunks for garnish; fold remaining pineapple, bananas and grapes into gelatin. Spoon into punch cups. Garnish with reserved pineapple chunks. Refrigerate until firm, at least 3 hours.

30 ( lf2-cup) servings.

PARTY SANDWICH LoAF

just perfect for luncheons, showers or to have on hand to serve house guests.

Trim crust from 1 ( 1112-pound) loaf unsliced sandwich bread. With sharp knife, slice loaf into 4 equal horizontal slices. Use a ruler or wooden picks to keep slices even. Spread 3 slices with soft butter. Place one slice bread on serving platter; spread evenly with one of fillings (below). Top with second slice of bread; spread evenly with different filling. Top with third slice bread; spread evenly with different filling. Top with remaining slice bread. Gently shape up loaf with hands to make sides even. Remove any oozing fillings.

Beat 2 (8-ounce) packages softened cream cheese with 1/z cup milk or cream until fluffy. Add a few drops food coloring if desired. Frost top and sides of loaf with cream cheese mixture. Refrigerate loaf until frosting has set, about 30 minutes. Cover loosely with plastic wrap, using wooden picks to keep wrap from touching frosting. Refrigerate several hours or overnight.

To serve: Garnish with olive slices, radish roses and parsley. Cut into l-inch slices. 12 servings.

Sandwich Fillings (Choose 3):

Egg Salad Filling: Combine 4 finely chopped hard-cooked eggs, 2 tablespoons minced ripe olives, 'A teaspoon salt, Y, teaspoon prepared mustard, dash pepper and 3 tablespoons mayonnaise. Amount: 1 cup.

Ham Salad Filling: Combine '14 cup ground cooked ham or luncheon meat, 2 tablespoons minced green bell pepper, 1 tablespoon minced onion, 1 teaspoon prepared mustard and 114 cup mayonnaise. Amount: -% cup.

Seafood Salad Filling: Combine 1 (6V2 to 7\12-ounce) can seafood, drained and flaked or chopped, 1 tablespoon snipped parsley, 1 tablespoon snipped chives, 1 teaspoon lemon juice, Y, teaspoon Worcestershire sauce, dash pepper and 114 cup mayonnaise. Amount: 1 cup.

Chicken Salad Filling: Combine '14 cup ground cooked chicken ('A pound), 'A cup minced celery, 2 tablespoons sweet pickle relish, 114 teaspoon salt, dash pepper and 3 tablespoons mayonnaise. Amount: -%cup.

PARTY SANDWICHES

In advance ofparty, order 1 0 -pound bread loaves cut horizontaUy into 6 slices. Use fiUing ideas from Party Sandwich Loaf recipe. Spread horizontal bread slices lightly with soft butter (prevents soaking); trim off crusts.

Ribbon Sandwiches: Combine 3 long slices of buttered dark and light or colored bread with 2 sandwich fillings (recipe above) ( 1/z cup on each layer) in contrasting color and flavor. Wrap unsliced; refrigerate. To serve: Cut into 20 slices; cut each slice in half. Amount: 1/oaj= 80 sandwiches.

Olive Pinwheels: Cut long slices of bread in half across center (vertically). Flatten with rolling pin to about '14 inch. Spread with soft butter and desired filling; place small stuffed olives end-to-end at narrow edge of slice; roll up over olives. Wrap; refrigerate. Slice at serving time. Amount: 1loaj = 96 pinwheels

Shrimp-Cucumber Rounds: Cut each buttered long slice of bread into 14 rounds with 11/z-inch cutter. Spread with mayonnaise; top with thin slice of scored, unpared cucumber, a dab of mayonnaise and small cooked shrimp. Amount: 1 loaf= 84 rounds.

CARROT 'N WHEAT CAKE

Shredded carrots star in this high fiber treat. Creamy frosting crowns a hearty texture.

1 cup butter or margarine, softened

\0 cup packed brown sugar

\0 cup honey

'A cup orange juice

1 teaspoon vanilla

4 eggs

2 cups whole wheat flour

11h teaspoons baking soda

\0 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

3 cups shredded carrots (about 4 medium)

1 cup coarsely chopped nuts

-Creamy Orange Icing (below)

- chopped nuts (optional)

Grease 9x13·inch baking pan. Preheat oven to 350". Beat butter, brown sugar, honey, orange juice, vanilla and eggs thoroughly. Combine dry ingredients; blend into egg mixture. Blend in carrots and nuts. Spoon bauer into prepared pan. Bake until cake tests done with wooden pick, 40 to 50 minutes. Cool in pan. Frost with Creamy Orange Icing Sprinkle with nuts. 18 to 24 servings.

Creamy Orange Icing: Combine 2 tablespoons soft butter or margarine, I (3-ounce) package cream cheese, softened, 11h cups powdered sugar and 1'h teaspoons orange juice in small mixer bowl; beat until creamy.

SPICY PuMPKIN DESSERT

Forget the fuss of making several pies. Top with whzpped cream or cinnamon ice cream.

11-1 cups gingersnap crumbs 'A teaspoon ground cloves

'A cup butter or margarine, melted 'A teaspoon ground ginger

3 eggs

1 (12-<>unce) can evaporated milk

1 (15 to 16-ounce) can pumpkin \0 cup chopped pecans

1 cup packed brown sugar

1 teaspoon cinnamon

'A cup packed brown sugar

2 tablespoons butter or margarine,

10 teaspoon salt softened

\0 teaspoon nutmeg

Preheat oven to 350" Combine crumbs and melted butter; press in 9x13-inch baking pan. Bake 10 minutes; cool. Combine eggs, pumpkin, I cup brown sugar, cinnamon, salt, nutmeg, cloves, ginger and evaporated milk; pour into cooled crust. Bake 30 minutes. Combine nuts, 1Acup brown sugar and softened butter; sprinkle over pumpkin filling. Continue baking until knife inserted near center comes out clean, 10 to 15 minutes; cool. 24 servings.

WHITE CELEBRATION CAKE

Mark a special occasion with this delicate light-textured beauty Perfect for decorating

1 cup shortening

3 cups sugar

5 cups cake flour

8 teaspoons baking powder

1 y, cups milk

2 teaspoons clear imitation vanilla

8 egg whites

Y, cup milk

2 teaspoons salt -White Frosting (page 215)

une bottom of2 (9x13-inch or 10xl5-inch) pans with 2 sheets of waxed paper in each pan. Preheat oven to 350". Cream shortening with sugar until fluffy. Combine dry ingredients; add alternately with 1 milk; stir in vanilla. Gradually beat in egg whites and remaining milk. Divide batter, pouring about 2 cups into each pan. Bake until cake tests done with wooden pick, 25 to 30 minutes for 9x13-inch pans, about 20 minutes for 10x15· inch pans. Cool cake 10 minutes; invert pan onto clean towels sprinkled with powdered sugar. Peel off waxed paper; cool. Invert cake onto serving platter. Frost and decorate.

Each 9x13 -inch cake serves 15 to 18.

Each I Ox 15-inch cake serves 24 to 32.

FRuiTED CHEESECAKE PETIT FouRS

Seasonal fruits glisten in a glaze of preserves Picture perfect in every way.

1% cups graham cracker crumbs

1A cup sugar

y, cup butter or margarine, softened

3 eggs

1 (8-ounce) carton dairy sour cream

1 (10-ounce) jar apricot preserves

2 (8-ounce) packages cream cheese, li teaspoon lemon juice softened

2 large kiwi fruit, peeled and thinly

'A cup sugar sliced

2 teaspoons lemon juice

1 teaspoon grated lemon peel

1 pint strawberries, halved

Preheat oven to 375 •. Combine crumbs and sugar; blend in butter. Press firmly in buttered 9x13-inch baking pan. Bake 5 minutes; remove from oven. Combine cream cheese, sugar, 2 teaspoons lemon juice and peel. Beat in eggs, one at a time. Blend in sour cream; pour over crust and spread evenly. Bake until set, 30 to 35 minutes. Remove from oven; cool about 30 minutes. Refrigerate. About 2 hours before serving, strain preserves. Combine lfl cup preserves with lfl teaspoon lemon juice. Cut cheesecake into squares; brush with glaze. Arrange on serving platter; garnish with lfl slice kiwi fruit and halved strawberry. Drizzle with remaining glaze. Refrigerate until serving.

32 petit fours

CHOCOLATE SHEET CAKE

A delicious frosting top s this chocolate-lover 's delight A da rk, rich cake created to f eed a crowd.

1\i cups sugar

2 cups flour

1A cup unsweetened cocoa powder

1 teaspoon baking soda

li teaspoon salt

1 cup water

li cup dairy sour cream

2 eggs

- Fudgie Frosting (below)

- purchased decorator icing

1 cup butter or margarine (optional)

Grease and flour 10x15-inch jelly roll pan. Preheat oven to 375 • . Combine dry ingredients in large mixer bowl. Heat butter and water to boiling; pour into dry ingredients. Beat at low speed just until blended, about 1 minute. Beat in sour cream and eggs, about •;, minute. Pour batter into prepared pan. Bake until cake tests done with wooden pick, 20 to 25 minutes. Frost while slightly warm. When frosting is set, cut into squares. If desired, decorate cake squares with decorator icing.

24 to 32 servings.

Fudgie Frosting: In heavy saucepan over low heat, melt 1 (12-ounce) package chocolate chips with % cup butter or margarine. Remove from heat; blend in 2 cups powdered sugar alternately with 6 to 7 tablespoons milk. Beat until smooth and spreadable.

White Frosting: Combine 1 cup soft butter, 1 cup white shortening, 2 teaspoons clear imitation vanilla, 7 cups powdered sugar and 4 to 6 tablespoons milk in mixer bowl; beat until smooth and flufty.

ALMoND FUDGE ToRTE

An almond-flavored glaze tops this tantilizing torte. Be sure to keep heat low for melting chocolate.

2 teaspoons instant coffee crystals 11-i cups sugar

2 tablespoons hot water %cup almond paste, crumbled

8 (1-ounce) squares semi-sweet (7 ounces) chocolate, melted 6 eggs, separated

2 tablespoons almond-flavored 1 cup flour liqueur - Chocolate Glaze (below)

1 cup butter or margarine, softened - toasted sliced almonds

Grease and sprinkle 9x13-inch baking pan with unsweetened cocoa powder. Preheat oven to 350'. Dissolve coffee in hot water; stir in melted chocolate and liqueur. Set aside. Cream butter and sugar until fluffy Crumble almond paste into creamed mixture ; beat well. Beat in egg yolks and chocolate mixture; blend in flour. In separ.ate bowl, beat egg whites until stiff peaks form; fold into batter just until blended. Spread in prepared pan. Bake until torte tests done with wooden pick, 40 to 45 minutes. Cool in pan 10 minutes; loosen edges. Place large wire rack on top of pan; invert to remove cake. Cool thoroughly. Spread with Chocolate Glaze. Garnish with sliced almonds.

20 to 24 servings.

Chocolate Glaze: In heavy saucepan combine 4 (J-ounce) squares semi-sweet chocolate and 2 tablespoons buner or margarine. Heat over low heat until chocolate melts. Stir in 5 teaspoons almond-flavored liqueur.

MRS. B.'S ENGLISH DELIGHT

A white cake, caramelized nuts and a tangy lemon sauce create an irresistible dessert.

'A cup packed brown sugar 1 'A cups sugar

1 cup chopped pecans Y, cup cornstarch

'h cup butter or margarine, melted 'A cup butter

1 (18.25-ounce) package white cake 1 teaspoon lemon peel mix - yellow food coloring (optional)

3 cups water - sweetened whipped cream

Yz cup lemon juice

Grease 9x13-inch baking pan; line with waxed paper and grease paper. Preheat oven to 325 '. Combine brown sugar, nuts and melted butter; pat mixture in pan. Prepare cake mix following package directions; pour over nut mixture. Bake until cake tests done with wooden pick, 40 to 45 minutes. Immediately invert cake onto tray or baking sheet. While still warm, cut into 15 (3x5-inch) pieces.

To make lemon sauce, combine water and lemon juice in small saucepan; bring to a boil. Combine sugar and cornstarch; stir into boiling water. Cook and stir just until clear and thickened, I to 2 minutes. Remove from heat; stir in butter and lemon peel. Stir in a few drops food coloring.

To serve: Arrange cake pieces on dessert plates; pour about 0 cup warm sauce over each cake piece. (Or pour warm sauce on each dessert plate; top with cake pieces.) Top with a spoonful of sweetened whipped cream.

15 servings.

S!nee 198D when the Byedy School of Culinary Arts opened, hundreds of students have been greeted with a cheery "Hello" and a cup of coffee, establishing a warm, comfortable atmosphere so that each participant will gain the most from the demonstration to follow.

Affiliated with the International Association of Cooking Schools, Byerly's utilizes a number of experienced instructors aided by skilled assistants. Teachers include home economists, dietitians, ethnic specialists, food consultants, master chefs, food editors, appliance experts and Europeantrained gourmet cooks. That impressive range of expertise is reflected in a sumptuous smorgasbord of daytime and evening classes.

Learning to use the microwave, food processor and wok are just a sampling of the how-to types of classes offered. Special celebrations, including Bastille Day; are noted and menus saluting the seasons are ever-popular. From brunches to bread-baking, diabetic dining to do-ahead entertaining ideas, recipes are deftly demonstrated and then sampled by eager students. Questions are encouraged, food problems and concerns are addressed, fundamental techniques are emphasized and fascinating tidbits of food history revealed. And each student leaves with a copy of the recipes to enjoy at home.

The ambiance of a cozy home kitchen is captured in the oak and earth-tone decor of the cooking school. Seating is comfortable and the demonstration easily viewed from all areas.

Stuffed Veal T-Rone in Sauce Champignon page221

Fluted Mushroom Caps page231

SEAFOOD DIP

Class: Designer Dinner; Instructor: Sonja Ashner

2 quarts water

1'h pounds torsk

1 tablespoon shrimp spice 1 (12-ounce) bottle chili sauce

1 tablespoon dill herb and spice 1 teaspoon prepared horseradish mix - assorted crackers

Bring water to boiling in Dutch oven. Tie spices in cheesecloth; add to water. Boil 15 minutes. Add torsk; simmer until fish flakes easily with fork, 6 to 8 minutes. Drain and cool fish. Flake fish into bowl; stir in chili sauce and horseradish. Refrigerate, covered, several hours or overnight. Serve with crackers.

Amount: 3 cups.

A BATCH OF BACON 'N CHEESE SNACKS

Class: The Quick Cook; Instructor: joyce Battcher

6 slices bacon

2 ounces Parmesan cheese, room temperature, cut into l-inch cubes

1 (l-inch) square piece onion

'A teaspoon dry mustard

1 to 2 drops Tabasco sauce

4 ounces Cheddar, Swiss or combination of similar cheeses, cbilled

2 to 4 tablespoons mayonnaise or salad dressing

4 to 5 English muff"ms, split and toasted -paprika

Arrange bacon in single layer on paper towel; top with another paper towel. Microwave (HIGH) until bacon is almost crisp, 4 to 6 minutes. Cut each slice into quaners; set aside. Fit steel blade in work bowl of food processor. With machine running, add Parmesan cheese through feed tube; process until grated. Add bacon and onion; process with on/ off pulses until finely chopped. Add dry mustard and Tabasco sauce; process until mixed. Remove steel blade; insen shredding disc With light pressure on pusher, shred cheese. Remove shredding disc, leaving work bowl in place. Stir in mayonnaise with fork. Spread mixture on muffin halves; sprinkle with paprika. Arrange 4 to 6 halves on microwave bacon rack or paper towel. Microwave (MEDIUM, 50% power or 325 to 350 watts) until cheese stans to melt, 2 to 3 minutes. Repeat with remaining mixture and muffins. Cut into quaners for appetizers or serve whole for sandwiches.

32 to 40 appetizer servings. 4 to 5 sandwich servings.

SHARP CHEDDAR CRACKERS

Class: Going Crackers; Instructor: Becky Hirdman.

'h cup butter or margarine, softened 1 cup all-purpose enriched or 1 cup fmely grated sharp Cheddar unbleached flour cheese, room temperature 'h teaspoon baking powder ( 4 ounces) 1 tablespoon water

Preheat oven to 425 • . Combine all ingredients. Knead until dough is smooth. Put sawtoothed plate into cookie press; add dough. Grease baking sheets. Squeeze dough out into strips the length of baking sheets, placing strips at least 1 inch apan. Cut into desired lengths. Bake until crackers are lightly browned and crisp, 8 to 10 minutes

3 dozen (2-inch) crackers.

Tips: Dough can be rolled out between sheets of waxed paper and cut into squares. Seasoned salt can be sprinkled on cut dough for extra color and flavor. Add 1 to 2 tablespoons more water, if necessary, to make a soft pliable dough.

SAIMONMOID

Class: Dinner for a Crowd; Instructor: Carole Winterhalter.

3 ( 15Yz-ounce) cans red salmon, 'A teaspoon liquid smoke drained and flaked 9 drops Tabasco sauce

3 (B-ounce) packages cream cheese, Yz teaspoon salt softened Yz cup chopped pecans or parsley

3 tablespoons lemon juice (optional)

2 tablespoons grated onion - assorted crackers

1 tablespoon prepared horseradish

Combine salmon and cream cheese until well blended; stir in lemon juice, onion, horseradish, liquid smoke, Tabasco sauce and salt. Spoon into fish mold or shape into log. Refrigerate, covered, several hours or overnight.

To serve: Unmold onto serving platter. (If log, roll in chopped pecans or parsley; place on serving platter.) Serve with crackers.

50 appetizer servings.

HARVEST VELVET SOUP

Class: Savry Cooking: Harvest of Squash; Instructor: Elaine Mahin.

4 cups cubed peeled butternut - pepper squash 'AI to 'A teaspoon nutmeg

1Yz cups chicken broth

2 teaspoons Dijon mustard

'h cup sliced green onions (optional)

3 tablespoons butter or margarine 1 cup half and half

1 small tomato, peeled and chopped - shredded carrot

Yz teaspoon herb-seasoned salt - snipped chives

Combine squash cubes and chicken broth in saucepan; simmer, covered, until squash is fork-tender, about 10 minutes. Saute green onions in butter until tender, but not browned. Stir tomato into green onions; set aside. Transfer cooked squash and broth to food processor or blender; puree until smooth. Add onions and tomato to pureed mixture; buzz just until blended with flecks of red and green. Return mixture to saucepan. Season with salt, pepper, nutmeg and mustard. Simmer 15 minutes; remove from heat. Stir in half and half. Serve immediately. Garnish with carrot and chives.

6 servings.

GAZPACHO

Class: Mexican Cooking II; Instructor: A/tanette Autry

6 tomatoes, peeled, seeded and 1 small clove garlic, minced fmely chopped 2 teaspoons snipped parsley

1 medium cucumber, peeled, seeded 1 teaspoon snipped chives and chopped

1 medium onion, fmely chopped

1A cup olive oil

2 to 3 tablespoons wine vinegar

1 small green bell pepper, fmely 1 teaspoon salt chopped

Yz teaspoon freshly ground pepper

2 cups tomato juice - few drops Tabasco sauce

Yz cup fmely chopped celery - croutons

Combine all ingredients except croutons in glass bowl. Refrigerate, covered, several hours or overnight. Serve in chilled cups topped with croutons.

6 servings.

MIXED SEAFOOD LAsAGNA

Class La Cucina Moderna .. The New Italian Kitchen; Instructor Mario n Conlin.

9 strips fresh or dry lasagne

2 tablespoons olive oil

1 pound peeled, deveined shrimp

lh pound crabmeat

2 tablespoons butter or margarine - white pepper

1 shallot, minced - freshly grated nutmeg

lh cup dry white wine

1 (IH>unce) bottle clam juice

1 Yz cups Sauce Veloute (below)

2 to 3 tablespoons freshly grated

1 pound scallops Parmesan cheese

Cook fresh lasagne in boiling salted water until al dente, 1 to 3 minutes. If using dry lasagna, cook following package directions. Remove from boiling water; cool in cold water. Drain on paper towels. Heat oil and butter in large skillet; saute shallot until soft. Stir in white wine and clam juice; bring to simmering. Stir in scallops, shrimp and crabmeat. Season with pepper and nutmeg. Cook 3 to 5 minutes, turning seafood gently in juices. Drain, reserving liquid. Chop seafood roughly; set aside. Prepare Sauce Veloute. Stir '14 cup sauce into chopped seafood. Butter 9x13-inch glass baking dish. Coat bottom of dish with 112 cup sauce. Top with 3 lasagne strips. Spoon one-half of seafood evenly over lasagne; spread with one-third of sauce. Repeat layers once. Arrange remaining lasagne over second layer; spread with remaining sauce. Sprinkle with Parmesan cheese. Bake in a 350 ° oven until bubbly and lightly browned, 35 to 40 minutes.

12 servings.

Sauce Veloute:

6 tablespoons butter or margarine

6 tablespoons flour -milk

- reserved seafood cooking juices

Yz teaspoon salt

- pinch white pepper

- freshly grated nutmeg

2 tablespoons freshly grated Parmesan cheese

Yz cup whipping cream

Heat butter in heavy saucepan; stir in flour. Cook 1 minute without browning, stirring constantly. Add milk to seafood juices to measure 3 cups; gradually stir into flour and butter. Stir in salt, pepper and nutmeg. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in Parmesan cheese and whipping cream.

Tip: lasagna may be prepared ahead and refrigerated. Remove from refrigerator 1 hour before baking.

PoRK CRoWN RoAST WITI-I STUFFING A LA WALDoRF

Class A Royal Feast; Instructor j oanne Ra n den.

14 to 16-rib pork crown roast lh cup butter or margarine (approximately 6 pounds) 1 ( IH>unce) package herb-seasoned 1 large apple, seeded and coarsely stuff'mg mix chopped 'A cup chopped pecans

lh cup chopped celery

1 teaspoon grated orange peel

lh cup chopped onion 1 cup water

Place crown roast, rib ends down, on rack in shallow roasting pan Roast in a 325 o oven 2 hours. Do not add water. Do not cover. Remove from oven. Turn roast rib ends up. Insert meat thermometer with bulb centered in thickest part of roast, making certain it is not resting in fat or on bone. Cook apple, celery and onion in butter 2 to 3 minutes; stir in stuffing mix, nuts and orange peel. Toss with water. Fill cavity of roast with stuffing. Return to oven; continue roasting until meat thermometer registers 165°. Remove from oven. Cover roast with tent of foil; allow to stand at room temperature 15 to 20 minutes.

To serve: Cover bone ends with paper frills or spiced crab apples. Carve between ribs.

12 serving s

FisH FILLETS IN CoRAL SAUCE

Class.. Microwaving lie The Delicate and Delicious; Instructor Arlene Hamernik.

2 tablespoons butter or margarine

1 Y, tablespoons lemon juice

y, teaspoon onion salt

- dash white pepper

1 teaspoon paprika

y, teaspoon dried dill weed

1 pound fresh orange ruffie rtllets

Microwave butter in 9x9·inch glass baking dish, uncove red (HIGH, 650 to 700 watts), until melted, about 30 seconds. Stir in lemon juice, onion salt, white pepper, paprika and dill. Arrange fillets in butter mixture. Turn fillets over to coat each side. Cover with waxed paper. Microwave (HIGH, 650 to 700 watts) until fish flakes easily, 41'2 to 5 minutes.

4 servings.

Variation: Add y, cup slivered almonds to butter. Microwave, uncovered (HIGH, 650 to 700 watts) until toasted, 4 to 5 minutes; stirring twice.

SruFFED VEAL TBoNE IN SAucE CHAMPIGNON

Class.. Dinner for Eight; Instructor Rob Graham.

1 quart Beef Brown Stock (below)

2 cups Madiera wine

Y, cup tarragon vinegar

Y, teaspoon pepper

y, teaspoon paprika

Y, teaspoon salt

'A teaspoon dried rosemary, crumbled

'A teaspoon dried basil, crumbled

'A teaspoon dried dill weed

'A teaspoon anise, crumbled

Y, cup flour

8 (8 to 10-ounce) veal loin chops, with tenderloin

1 ( 4-ounce) can liver pate

6 tablespoons vegetable oil or shortening

1 cup minced fresh mushrooms

Y, cup minced shallots

Prepare Beef Brown Stock. Combine stock, wine and vinegar in saucepan. Bring to a boil; reduce heat to simmer. Combine spices and flour in wide shallow pan. Cut a pocket about 2-inches deep in each chop. Stuff pocket with V2-ounce s li ce pate; pinch gently to close. Roll veal chops in seasoned flour. Reserve remaining flour. Heat oil in large skillet; brown chops on both s ides. Remove chops. Saute mushrooms and shallots in same ski ll et 2 minutes. Stir in remaining seasoned flour until smooth. Stir in stock mixture until s lightly thickened and smooth. Arrange chops in large baking dish; pour sauce over. Bake, covered, in a 350 ' oven 1 hour.

Beef Brown Stock:

Y, bunch celery

!large onion

3 carrots

21'2 pounds beef marrow bones

3 quarts water

Y, cup red wine

8 servings.

'A cup red wine vinegar

'A teaspoon dried thyme, crumbled

'A teaspoon whole peppercorns

1 small bay leaf

3 sprigs parsley

Rough-cut celery, onion and carrots to make a mirepoix. Place vegetable mirepoix and bones in roasting pan. Brown in a 425 • oven until bones are dark brown (a glaze should form in bonom of pan). Remove bones and mirepoix to large Dutch oven. Discard fat from roasting pan. Deglaze pan by stirring up brown bits from pan with 2 cups water. Pour glaze liquid over bones in Dutch oven. Add remaining cool water and remaining ingredients. Simmer, covered, 4 to 5 hours. Skim fat. Refrigerate or freeze any leftover stock.

Amount.. 2 to 3 qU£lrts.

TuRKEY SCALLOPINI

Class Low Cholestero4 High Fiber Foods; Instructor Aileen Konhauser, R.D.

1 pound boneless turkey breast, skin removed -flour

1 clove garlic, minced

'A cup vegetable oil

'A cup thinly sliced onion

14 pound fresh mushrooms, sliced (1 Y, cups)

34 teaspoon salt -pepper

1 ( 15-ounce) can tomato sauce with tomato bits ':II cup dry sherry

Slice turkey breast into thin slices, cutting across grain of meat. Dredge in flour. Brown turkey and garlic in oil in heavy ovenproof skillet 10 minutes. Stir in onion and saute until tender, about 5 minutes longer. Stir in mushrooms, salt, pepper, tomato sauce and sherry Bake, covered, in a 325 • oven until meat is tender, about 1 hour.

4 servings.

Diabetic: 5 servings. Calories per serving: 354. 3 Lean Meat Exchanges, 3 Vegetable Exchanges.

Tip: Serve over spaghetti or other pasta.

MoussAKA

Class It's Greek to Me; Instructor Nancy Green.

6 large eggplants, peeled -salt

':II cup olive oil

4 cups lmely chopped onions

4 cloves garlic, lmely minced

6 pounds ground lamb

3':11 cups drained canned tomatoes, cut into pieces

':II cup chopped parsley

2 cups red wine

3 bay leaves

1 teaspoon cinnamon - freshly grated black pepper

1 cup dry bread crumbs

':II pound fresh mushrooms, sliced (3 cups)

2 tablespoons butter or margarine

Y, cup butter or margarine, melted

2 quarts Bechamel Sauce (below)

2 cups freshly grated Parmesan cheese

Cut eggplant into 'A to 12-inch thick slices; salt generously. Drain on racks or in colander 45 minutes. Heat oil in large kettle or Dutch oven; saute onions and garlic until golden. Stir in meat; cook until browned. Stir in tomatoes, parsley, wine, bay leaves, cinnamon and pepper. Simmer until most of liquid is reduced. Stir in bread crumbs. Saute mushrooms in butter until limp; stir into meat mixture. Arrange drained eggplant slices on broiler pan; brush with melted butter. Broil in a 500' oven until eggplant is soft, 3 to 5 minutes. Arrange half of eggplant in bottom of two 12xl6-inch roasting pans. Spoon one half meat mixture over eggplant in each pan. Cover with remaining eggplant. Prepare Bechamel Sauce; pour one half sauce into each pan. Sprinkle 1 cup of Parmesan cheese over each pan. Bake in a 350 ' oven until heated through, about 1 hour. Let stand, covered, 20 minutes before cutting into squares.

25 servings.

Bechamel Sauce: Melt 1\2 cups butter over low heat; stir in l'h cups flour until well blended. Continue cooking and stirring to remove raw flour flavor. Slowly stir in 2 quarts warm milk and 'h teaspoon nutmeg; cook over low heat until thickened and smooth, about 15 minutes, stirring constantly. DO NOT BOIL.

Variation: Three pounds ground lamb and 3 pounds ground beef can be used for 6 pounds lamb.

Tip: Can be prepared the day before serving; add additional baking time.

TEMPURA

Cfass, japanese Cooking Nihon Ryoli; Instructor, Hisako Muehle

18large shrimp, peeled and 1 (2-inch) daikon (white radish), deveined grated

12 shitake mushrooms (if dry, 1 Y, cups Japanese soup stock soaked in water)

\7 cup soy sauce

2 green beD peppers, cut into y, cup Mirin

6 pieces

6 chrysanthemum leaves

2 ounces fresh ginger root, grated

Y, cup cold water

1 egg

Y, cup flour

1 quart oil (sunflower and olive)

Prepare shrimp, mushrooms, green peppers, chrysanthemum leaves, ginger root and daikon; set aside. Combine soup stock, soy sauce and Mirin in saucepan; bring to a boil. Cool. Combine cold water and egg; beat in flour until smooth. (If batter is too thin, stir in more flour.) Keep batter cool. Heat oil to 350". Dip shrimp, shitake, green pepper and chrysanthemum leaves (in that order) into batter. Fry until golden on all sides. Fry only a few pieces at a time to prevent oil temperature from dropping.

To serve: Keep hot in oven while cooking additional servings or serve immediately from cooking pan. Pour cooled sauce into small individual bowls for guests to dip food before eating. Sprinkle grated ginger and daikon over sauce.

6 servings.

CASHEW CHICKEN

Class, Chinese Wok Won d ers; I nstructor , Priscilla Goggin.

- vegetable oil for frying

1 cup bamboo shoots, cubed or

1 Y, cups cashews canned

2 teaspoons mashed fresh ginger

1 cup green beU pepper squares root

Y, cup dried mushrooms, soaked

3 tablespoons soy sauce and quartered

1 tablespoon dry sherry

1 clove garlic, minced

1 pound boneless chicken, cubed 'A teaspoon salt

1 egg white

1 tablespoon cornstarch

\7 cup vegetable oil

1 tablespoon soy sauce

1 tablespoon sugar

2 teaspoons cornstarch

Y, cup water or chicken broth

In wok heat oil to 360". Place nuts in strainer or frying basket; fry until golden, 30 to 60 seconds. Remove from basket; set aside. Combine ginger, 3 tablespoons soy sauce and sherry; marinate chicken in mixture at least 1 hour. Combine egg white and 1 tablespoon cornstarch; stir in chicken to coat. Stir-fry in '!z cup oil until chicken is slightly browned. Remove from oil; pour off all but 'A cup oil from wok. Combine bamboo shoots, green pepper, mushrooms, garlic, salt, 1 tablespoon soy sauce and sugar. Stir-fry vegetables until crisp-tender, about 3 minutes. Stir in chicken mixture and nuts. Combine 2 teaspoons cornstarch and water; pour over chicken mixture Stir-fry until well coated, 1 minute.

3 to 4 servings.

BROCCOLI AND PASTA

Class: Get Fresh; Instructor: Barb Bright.

2 cups medium egg noodles

'A cup vegetable oil

4 cups small broccoli florets and matchsticks

2 cups sliced fresh mushrooms

'A cup chopped onion - garlic powder -salt

- coarsely ground black pepper

'A cup butter or margarine - freshly grated Parmesan cheese

Cook noodles following package directions; drain. Meanwhile, heat oil in large skillet or wok. Stir in broccoli, mushrooms and onion; stir-fry until broccoli is crisp-tender, about 4 minutes. Season lightly with garlic powder, salt and pepper. Stir in cooked noodles and butter; stir gently until heated through. Sprinkle generously with Parmesan cheese.

6 to 8 servings.

SAVORY GREEN BEANS IN VINAIGRETTE SAUCE

Class: "Bon Appetit!" The Lo Cholesterol Wt:ry; Instructor: Mary Bydlon.

1 pound fresh green beans, washed and ends trimmed

3 tablespoons vegetable oil

1 tablespoon herb-flavored or wine vinegar

If! teaspoon dried summer savory, crumbled

3 tablespoons minced green onions - freshly ground pepper

Cook green beans in water to cover until crisp·tender, 5 to 6 minutes. DO NOT OVERCOOK In small skillet over low heat combine oil, vinegar and savory Drain beans well, arrange on hot serving platter. Sprinkle with onions. Pour warm sauce over top; toss lightly Sprinkle lightly with freshly ground pepper.

3 to 4 servings.

LINGUINE AL LIM ONE

Class: Pasta Directives; Instructor: Antonio Ceccom:

5 tablespoons olive oil

2 cloves garlic, minced

4 ounces cooked ham, diced

1 tablespoon freshly grated

1'.! pint whipping cream (1 cup) Parmesan cheese - grated peel of! lemon

1 pound fresh linguine

1 cup beef consomme - freshly grated Parmesan cheese (optional)

In skillet heat oil; cook garlic until golden. Stir in cream, lemon peel and consomme; simmer 10 minutes. Stir in ham and 1 tablespoon Parmesan cheese. Cook pasta in large kettle of boiling salted water until al dente, 4 minutes. Drain; pour into large bowl. Pour sauce over; toss well. Sprinkle with additional Parmesan cheese.

6 servings.

BEsT-IN-THE-WEsT GARLIC SoURDOUGH BREAD

Class, Do -Ahead Western Dinner; Instructor, Pam Unger

1 long loaf sourdough bread

1 cup butter or margarine

1 teaspoon Angostura bitters

8 ounces shredded mozzarella

1 head garlic, minced cheese (2 cups)

1 teaspoon Italian seasoning

4 ounces freshly grated Parmesan

\2 teaspoon dried thyme, crumbled cheese (1 cup)

Slice bread loaf lengthwise into two halves. Score cut side of each half at l -inch intervals. Make cuts about l-inch deep. (This allows butter to dribble through bread.) Melt butter; stir in garlic, Italian seasoning, thyme and bitters. Simmer over low heat 10 minutes. Spoon mixture evenly over bread halves. Sprinkle cheeses over bread. Cover; refrigerate until ready to use.

To serve: Preheat broiler. Arrange bread on baking sheet at least 6 inches from heat. Broil until bread is hot and cheese is melted, about 2 minutes. Serve immediately.

6 to 8 servings.

BANANA WHEAT MUFFINS

Class, Better Eating - Better Health; Instru ctor, Patricia Godfrex RD.

1 cup whole wheat flour

!12 cup all-purpose flour

1 !12 teaspoons baking soda

1 teaspoon baking powder

!12 teaspoon cinnamon

'14 teaspoon nutmeg

\!\• teaspoon salt

'14 cup packed brown sugar

1 cup quick-cooking rolled oats

1 cup bran cereal

!12 cup boiling water

1 egg, beaten

314 cup buttermilk

\<1 cup vegetable oil

1 cup mashed bananas (2 large)

\2 cup chopped dates (optional)

Grease 18 muffin cups or line with paper baking cups. Preheat oven to 425 ' Combine flours, soda, baking powder, cinnamon, nut.meg and salt in large bowl; stir in brown sugar. In separate bowl combine oats and bran cereal; pour boiling water over cereal. In small bowl combine egg, buttermilk and oil. Stir oat-bran mixture into flour mixture. Make well in center of dry ingredients; stir in liquid mixture, bananas and dates. Stir only until dry ingredients are moist; do not overmix, batter should be lumpy. Fill muffin cups 71 full. Bake until muffins test done with wooden pick, about 17 minutes.

18muffins.

PECAN BREAKFAST RING

Class, Cooking in the Microwa ve-Con vection Oven ; Instructor, Nancy Cook

\2 cup butter or margarine

3 (7 .5-Qunce) cans refrigerated

1 cup packed dark brown sugar buttermilk biscuits

1 cup chopped pecans

Combine butter and brown sugar in 2-cup glass measuring cup. Microwave (HIGH) until mixture boils, about 2 minutes. Pour half of syrup into 1-piece 10-inch metal tube pan. Sprinkle with half of nuts. Stand biscuits on edge in 3 rings in tube pan. Cove r with remaining syrup and nuts. Convect at 400 ' for 20 minutes. Microwave (MEDIUM HIGH or 70% power) 5 minutes. Invert onto serving plate.

I coffee cake ( 8 to 10 servings).

POTICACAKE

Class: International Cakes and Coffees; Instructor: Nancy Darbut.

\0 cup milk 1 cup t'mely chopped walouts

1 cup butter or margarine, softened 'A cup chopped dates

2 ('A-ounce) packages active dry 3 tablespoons sugar yeast \0 teaspoon cinnamon

'A cup lukewarm water (105 to 115 ' ) \0 cup milk

2\0 cups flour 1 cup sugar

2 tablespoons sugar \0 cup powdered sugar

\4 teaspoon salt 1 tablespoon cold water

3 eggs, separated

Heat 'h cup milk; pour over butter in large bowl. Set aside to cool. Combine yeast and warm water to make a paste; set aside. In separate bowl combine flour, 2 tablespoons sugar and salt. Stir egg yolks into butter mixture; stir in yeast and dry ingredients. Beat with spoon to make smooth soft ball of dough, about 2 minutes. Cover with plastic wrap; cover with towel. Refrigerate several hours or overnight. In small saucepan heat walnuts, dates, 3 tablespoons sugar, cinnamon and 'h cup milk until smooth, stirring occasionally; cool. Beat egg whites until almost stiff; gradually beat in I cup sugar. Fold in cooled walnut mixture. Divide dough in half. Roll one half on floured surface using floured rolling pin, into 10x20· inch rectangle. Spread half of filling evenly over dough. Beginning with long side, roll up jelly·roll fashion. Pinch seams and ends to close. Arrange, seam side up, in well greased 12cup bundt or 10-inch tube pan. Pat top of dough with cold water. Repeat with other half of dough and filling; arrange, seam side down, on top of first roll. Cover with towel; let rise in warm place until double, about I hour. Preheat oven to 350'. Bake until golden brown, about 65 minutes. Cool in pan 30 minutes; turn out onto wire rack to cool. Combine powdered sugar and cold water until smooth; drizzle over cooled cake. Slice and serve. I cake (I 0 to I2 servings).

HEALTH BREAD (HELSEBROD)

Class: Scandinavian Specialties; Instructor: Bitten NortJOO.

3 tablespoons fast-acting yeast 'A cup packed brown sugar

1 tablespoon brown sugar, 1 tablespoon salt preferably raw \0 cup corn oil

10 cup warm water 2 cups whole wheat or graham flour

4 cups warm water or 2 cups water 1 cup quick-cooking oats and 2 cups milk 1 cup wheat germ

1A cup dark corn syrup 4 cups all-purpose flour

'A cup molasses or maple syrup

Dissolve yeast and I tablespoon brown sugar in 112 cup warm water; set aside. Mix 4 cups warm water, syrup, molasses, 114 cup brown sugar, salt and corn oil. Stir in yeast. Mix in whole wheat flour, oats, wheat germ and all-purpose flour ; mix very well. Knead 10 minutes on lightly floured surface. (An electric mixer can be used in place of kneading.) Sprinkle flour in large bowl. Place dough in floured bowl; let rise I hour. Grease 4 loaf pans. Punch down dough. Shape into loaves; place in greased pans. Let rise 10 to 15 minutes. Preheat oven to 350'. Bake 45 to 60 minutes. 4 /oaves.

MANGo MuFFINS

Class: Fresh Ideas for Summer Breads; Instructor: Dorothy jones.

l'A cups flour

'A cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

2 eggs, slightly beaten

1 cup diced mango

'A cup flake coconut

3 tablespoons nnely chopped

\i teaspoon salt macadamia nuts

\i cup milk

2 tablespoons vegetable oil

1 \i tablespoons sugar

\i teaspoon nutmeg

Grease 12-cup muffin pan or line with paper baking cups. Preheat oven to 400°. Combine flour, 14 cup sugar, baking powder, soda and salt in large bowl. Combine milk, oil and eggs. Stir liquid ingredients, mango and coconut into dry ingredients just until blended. Fill muffin cups full. Combine nuts, 1V.. tablespoons sugar and nutmeg; sprinkle on batter. Bake 20 to 25 minutes. Serve warm.

12muffins.

PLATINUM PLEASURE

Class: Hot Fudge Sunday; Instructor: Marjorie Zats.

2 cups rmely diced soft coconut 4 (3-ounce) bars white chocolate macaroons

1 \i teaspoons vegetable oil

\i cup butter or margarine, melted 4 extra-large eggs

'A cup toasted sliced almonds

Y, cup sugar

1 teaspoon almond extract \i pint whipping cream (1 cup), 1 envelope unflavored gelatin whipped

Y, cup light rum - strawberries

Preheat oven to 350°. Combine macaroons, butter, almonds and extract; press onto bottom and about three-quarters of the way up sides of ungreased 10-inch deep-dish pie plate. Bake until golden, 8 to 10 minutes. Cool. Combine gelatin and rum in top of double boiler over simmering water until ready to use. Melt chocolate with oil. Combine eggs and sugar in mixer bowl; beat at high speed 5 minutes. Beat in chocolate mixture and gelatin mixture until thoroughly combined. Fold in whipped cream. Spoon into prepared crust. Refrigerate, covered, 6 to 8 hours. Garnish with strawberries.

8 to 10 servings.

PAVLOVA

Class: Momentous Meringues; Instructor: Linda Carlson.

5 egg whites, room temperature 1 banana, sliced

1 cup superf"me sugar

% cup pineapple chunks

1 tablespoon cornstarch 1 passion fruit or 1 cup strawberries,

1 teaspoon vanilla sliced

2 teaspoons vinegar

1 kiwi fruit, peeled and sliced

\i pint whipping cream (1 cup), 4 candied cherries whipped 12 walnut pieces

Une baking sheet with foil. Preheat oven to 225 °. Beat egg whites until stiff. Gradually beat in sugar until very stiff. Fold in cornstarch, vanilla and vinegar. Pile mixture on foil -lined baking sheet; spread in 8 or 9-inch circle. (Or spread in foil-lined springform pan.) Bake until meringue is firm but not browned, 114 to 1'h hours. Cool on baking sheet; remove foil. Arrange Pavlova on serving platter. Spread with half of whipped cream. Arrange fruit attractively over whipped cream. Decorate with remaining whipped cream, cherries and walnuts.

8 servings.

CASSADA

Class: European Patisserie IV; Instructor: Fritz Biewald.

2 cups candied fruit, nnely chopped

1A cup sliced almonds

\2 cup light rum

1 cup sugar

1 tablespoon vanilla

3 cups whipping cream

1 (Y>-Ounce) package Whip it

4 egg whites, room temperature

'A cup water - dash salt

1 envelope unflavored gelatin \2 cup sugar

1A cup cold water - Grand Marnier

8 egg yolks

Soak candied fruit and almonds in rum several hours or overnight. Boil 1 cup sugar and 'A cup water to soft ball stage (240" ). Soften gelatin in cold water; add to sugar mixture. Beat egg yolks and vanilla until light, 2 to 4 minutes. Slowly pour cooked sugar mixture into egg yolks, beating constantly Whip cream and Whip it following package directions, until stiff peaks form. Beat egg whites and salt until soft peaks form; gradually beat in sugar until stiff peaks form. Gently fold yolk mixture, whipped cream, egg whites and drained candied fruit together. Pour into 9x13-inch pan. Freeze until ftrm, about6 hours.

To serve: Cut into 1\2- inch squares; spoon into individual champagne glasses and top each with a spoonful of Grand Marnier.

50 ( llf2-incb) squares ( 12 servings).

PEANUT1Y PICNIC PIZZA

Class: Portable Picnic; Instructor: Lynn Bachman.

\2 cup sugar

\2 cup packed brown sugar

1 egg

1\2 cups flour

\2 cup butter or margarine, softened \2 cup salted blanched peanuts

\2 cup creamy peanut butter

\2 teaspoon vanilla

1 cup semi-sweet chocolate chips

2 cups miniature marshmallows

Preheat oven to 375 •. Combine sugars, butter, peanut butter, vanilla and egg until well blended; stir in flour. Press dough evenly over bottom of 12 to 14-inch pizza pan, forming rim along edge. Bake 10 minutes. Sprinkle with remaining ingredi ents; bake until marshmallows are puffed and lightly browned, 5 to 8 minutes. Cool; cut into wedges. Store in covered container

2 to 3 dozen wedges.

TUlLES Aux AMANDES (AlMOND TILE COOKIES)

Class: Seasonal French Cooking; Sorbet Sampler; Instructor: Mary Evans

3 egg whites, room temperature

14 tablespoons powdered sugar

\2 teaspoon vanilla

-pinch salt

'A cup flour

1A cup unsalted butter, melted (warm but not hot)

2 tablespoons whipping cream

y, cup sliced almonds

Butter several baking sheets. Preheat oven to 400". Combine egg whites and powdered sugar. Add vanilla and salt; stir in flour. Stir in butter. Thin batter with whipping cream. Drop mixture by spoonfuls onto prepared baking sheets. Spread batter with fingertips (dipped in water if necessary) into thin circles. Sprinkle lightly with almonds. Bake until cookies are lightly browned, about 6 minutes. Remove immediate ly from baking sheers; drape each cookie over rolling pin. Cool. Store in airtight container.

Ilh dozen ( 5-incb) tuiles.

GARNISHES

The creative artistry of garnishing Gtn transform a simple meal into a celebration of colors, textures, flavors, anrangemem and style. Enhanced hy imaginative embellishments, food becomes increasingly inviting and the occasion takes on festive overtones.

Garnishes should be edible and should be selected to complemem the foods they adorn. Here are just a few to assist you in your quest for visual feasting.

CITRUS TWISTS

Cut lemon, lime or orange crosswise into thin slices.

Twist ends in opposite directions Use to garnish fish and seafood, poultry and citrus desserts. In each slice, make a cut from the center out to the edge.

LEMON AND LIME CROWNS

Le.mon Baskets.. Trim the top and bottom of a le.mon to form flat surfaces.

Cut zigzags around middle of lemon. being sure to cut all the way into the center of the fruit. / Adjust the last cut around the middle to meet the first cut.

JSeparate the halves. Use to squeeze over fish or seafood. ,..- Or hollow out halves to create containers for fresh fntit or sorbet.

Begin with a large firm tomato and sharp paring knife. Working from either top or bottom, cut peel in a continuous strip about * inch wide. Cut in spiral fashion, using a sawing motion.

TOMATO ROSE

Trim off root end of green onion. Then remove green top, leaving a 3-inch section.

Holding the peel skin-side out, start to roll the skin into a spiral. Use your fingers to keep the center of the spiral from popping out. Or.

Curl strip, skin-side out, onto its base in the shape of an opening rose.

W.th the tip of a paring knife or long pin, cut 2 -inch long parallel slits leaving 1 inch at root end uncut. Cut as many paraUel slits as possible to make the fluffiest flower.

Set the rose on the food tray to he garnished. Arrange fresh herb leaves at base to resemble rose leaves.

Soak in ice water until ends curl and flower is ready to he used. (Ends wiU curl in a jew minutes.)

To make a decorative brush with two fluffy ends, feather green onion on each end. leaving the center portion uncut.

Remove stem-end from round radish. Holding it root·slde down, make a series of parallel cuts that reach three· quarters of the way through the radish.

RADISH MUMS

Rotate the radish a turn and make a second series of parallel cuts, perpendicui£lr to the first ones. Drop into ice water to open.

Remove the mums from the ice water; shake off excess water and arrange on a plate with sprigs ofparsley Tip, Mums can also he made from peeled turnips or peeled onions.

FLUTED MusHROOM CAPs

Select medium to klrge weD·rounded mushrooms. Gently wipe clean. Hold the mushroom by the stem and cap with one hand With the other hand, hold a shatp paring knife at an angle and cut 4 to 8 inverted V.shaped I< inch deep around outside surface.

To use uncooked, gently wash in water·lemon juice solution to keep white. Use to garnish salads.

To use hot, saute briefly in butter or margarine with lemon juice to retain light color. Use to garnish beef, chicken or fish entrees.

Leaving stems on strawberries, make several parallel slices with a paring knife, starting just below stem to the tip of berries Spread slices to form fan.

Use on fruit salads, desserts or gekltin. Tip, Can be done with whole pickles for pickle fans.

INDEX

Almond(s) See also Nuts bars. 175 caramel. 175 cinnamon. 174 brittle. chocolate. 177 cream squares, 151 delights. chocolate. 169 drops. chocolate. 169 fudge torte, 216 spinach bake. 104 tarts. double. 173 toasted. meringue pie, 159 Amaretto cheesecake, 140 Angel berry trifle. 144 pie, daiquiri. 162 An•se'ntomato salad, SO Antipasto platter. 87

Appetizers. 1·12

Brie. baked party, 8 Brie, wrapped in phyllo. 8 Cheddar cheese ball, 7 cheesepie,6 chicken wings, 7 crabmeat cocktail balls. 10 dip(s) broccoli. 3 chiliconqueso.6 crab 'n yogurt, 3 cucumber sour cream. 209 spinach. 3 flank steak sate. 12 ham balls. cocktail. 10 herring. glassblower. 2 hurry up hors d'oeuvres, 12 meatballs. oriental. 11 melon and pears with prosciutto. 2 mushrooms. stuffed cheese'nherb,8 crabmeat, 9 escargot. 9 Italian. 9 potato skins. 10 ribs, island, 11 salmon cocktail balls. 10 spread caviar pie. 5 chicken liver pate. 2 eggplant caviar, 5 Gouda, stuffed. 3 Parmesan 'n artichoke hearts. 5 seafood mousse. 4 seaside shrimp, 4 smoked fi sh, 4 south of the border. 6 tarts, Greek meat, 7 seafood, 7 spinach.? tunacocktailballs.tO

Apple bars. spicy, 174 cake. 154 cider, north woods, 182 kuchen, 121 pancakes, 126 pie. 159 pie. French, 159 Apricot nut bread, 123 Artichoke hearts. Parmesan. 5 Artichokes. 96. See also Jerusalem artichokes Asparagus. 96 fish 'n asparagus rolls. 36 mimosa.97 mushroom bake. 97 Avocado. guacamole, 71 Avocado, south of the border spread, 6

Bacon ·n cheese snacks. 218 Baked Alaskas. mini. 146 Banana{s) bars. 173 rum sauce. 149 watermelon split. 152 wheat muffins, 225 Barbecued beef on buns. 201 pork bunwiches, 203 spareribs. 58 steak and potatoes 53 Baron of beef. 201 Bars, see Cookies. Bay scallop 'n pasta salad. 207 Bay scallop chowder. 21

Bean(s) bourbon baked, 204 savory. in vinaigrette sauce. 224 pot, b1g, 205 soup, seven, 18 Bearnaise sauce, 51 Bee!. 50-55 and broccoli, 188 'n romaine salad, 82 'n vegetable stir-fry, 51 BBO steak and potatoes, 53 baron of, roast, 201 bean casserole. 205 brisket pot roast. spiced, 54 bunwiches. 203 cabbage marinara, 190 chimichangas, 55 Chinese pepper steak. 189 eye of the round roast, 53 12

garlicky eye of round, 202 ground Uautas. 69 lasagna. 60 lushburgers, 203 meatballs, oriental, 11 spaghetti sauce. 204 pot roast platter, 52 rice bake. 114 roasts. chart, 50 rib eye, 50 rolled. 50 round, tip, 50 rump. rolled. 50 standing , 50 rolls, 113 sirloin tips braised, 191 soup, Russ1an borsch. 21 tenderloin, 50 tenderloin a Ia bearnaise. 51 Wellington. 52

Beefy bunwiches. 203

Beefy rice bake. 114

Beer batter for fish, 40 Beer cheese soup, 15

Berry delicious cheesecake. 140 Beverages. 179-184 apple elder. north woods. 182 da1quiris. pear. 184 dessert coffees. 184 eggnog, 182 plogp, holiday, 184 1ce nng for punch bowl. 181 punch(es) celebration, 180 champagne. 180 cranberry, 180 golden plow. 181

181 orange blossom, 181 polynesian. 181

radiant,181 raspberry, 182 rosy red, 181 sangria. red, 183 sangria, white. 183 wine. mulled. 183

Big bean pot. 205

Biscuit tortoni cups, 151

Biscuits. pumpkin yeast. 131

Bisque, tomato, 16

Black-eyed peas, pickled, 81

Black Russian bundt cake. 156

Blintzes, cheese. 30

Blueberry(ies) crisp,137 muffins, 127 parfait, 152 peach 'n berry cobbler. 137 squares. 120

Borsch, Russian, 21

Boston cream pie, 143 Boston lettuce 'n walnuts. 79 Bourbon baked beans, 204

Braised sirloin tips. 191

Bread[sJ,ll9-132 cheesy French, 132 frozen dough, focaccia, 130 frozen dough, garlic bubble loaf, 132 pudding, French , 142 quick. 120-127 apr icot nut. 123 blueberry squares. 120 chaco-cherry, 122 chutney, 124 crackers, whole wheat. 124 date nut, 123 gingerbread. 123 Irish soda. 125 kringler. Scandinavian, 122 kuchen. peach or apple, 121 Ieise. 125 lemon, 122 oat. 125 pancakes, apple. 126 prune bran coffee cake, 121 coffee cake. 121 Swedish toast. 127 zucchini, 123 yeast. 128-131 bread sticks. 131 challah. 130 granola, 128 hot cross buns, 130 pulla, 127 yeast biscuits, 131 Russ1an black, 129 Swedish rye, 128 wild rice, 118 Brie. baked party, 8 Brie, wrapped in phyllo. 8 Brisket, pot roast. spiced. 54 Brittle. chocolate almond. 177 Broccol i, 97 and pasta, 224 chicken 'n salad, 84 dip, 3 soup, cream of. 186 Brownies. macadamia. 177 Bubble bread, garlic, 132 Bulgur, cracked wheat 108 Sundt cake, black Russ1an. 156 Buns, hot cross. 130 Burritos. ground turkey, 71 Butter cookies, 170

Cabbage, fruited coleslaw, 92 Cabbage marinara. 190 Cactus leaves. 98

Cakes. 154-158. See also Fruitcakes. almond fudge torte. 216 apple. 154 black Russian bundt, 156 carrot 'n wheat214 chocolate sheet. 215 chocolate zucchini. 158 honey nut. 156 lemon pound, 155 Mrs. B.'s English delight. 216 praline-glazed pecan, 154 roll, strawberries 'n cream. 138 tosca, 155 whitecelebration,214

Calypso pie, 164 Candy[ies). 177-178 bar pie. 160 chocolate almond brittle. 177 fudge, homemade, 178 178

Cantaloupe, see Melon. Cara-choco-oats bars. 176 Caramel sauce. 149 Cardamom cookies, 167

Carrot(s) 'n wheat cake, 214 glazed. 98 marinated, 81

Cassada, 228

Cauliflower broccoli combo, 210 Cauliflower company fare, 98

Caviar. eggplant, 5 Caviar pie, 5

99

Celestial chicken salad, 84 Challah, 130

Champagne cranberry punch, 180 cup, 152 mock. punch. 181 punch, 180 Cheddar cheese ball, 7 Cheese. See also Eggs. and fruit plate. 30 'n herb stuffed mushrooms,8 ball. Cheddar, 7 blintzes. 30

Brie. baked party, 8 Brie, wrapped in phyllo. 8 brunch bake, 25 cake, see Cheesecake egg bake. 24 French bread, 132 Gouda. stuffed spread, 3 leeks au gratin, 100 Parmesan 'n artichoke hearts. 5 potatoes au gratin. elegant. 101 souffles, individual. 28 soup, beer. 15 strata

broccoli,24 ham ·n.24

sourdough 'n, 25 veggie sauce. 104 veggies, 107 zubriac. 28

Cheesecake

Amaretto. 140

berry delicious, 140 petit fours. fruited, 215 pumpkin roll. 139

86

Chestnuts, 103 Chicken. 64-69

a Ia king in crepe cups, 67 almond, 194 'n artichokes. 193 and dressing casserole. 68 breasts 'n wild rice. 116 cashew, 223

corn chowder. 19 divan. 66 flautas, 69 in a bread boat. 68

Kiev, oven, 65 liver pate. 2 mornay, 66 Moroccan. 64

RJill. 67 'n broccoli, 84 'n pasta, 207 celestial. 84 layered, 83 pasta. 83 platter, 208 sandwich filling, 213 wild rice. 116 Wellington, 54 wings,?

Chiffon pie, eggnog, 160 Chiffon pie, pumpkin. 163 Chili con queso, 6

Ch!lled melon soup, 14

Chilled salmon. whole. 34

Chimichangas. 55

Chinese pepper steak.189

Chaco-cherry bread, 122 Chocolate almond brittle. 177 delights. 169 drops, 169 fudge torte, 216 black Russian bundt cake, 156

cara-choco-oats bars, 176 chaco-cherry bread, 122 cu_ps with or_ange creme. 150 ·dipped bemes, 136 ludge, homemade. 178 macadamia brownies. 177 mousse, 150 revel squares, 174 satin pie, 161 sheet cake. 215 torte. 148 zucchini cake, 158

Chowder, bay scallop, 21

Chowder, chicken corn, 19 Chutney bread, 124 Chutney, cranapple, 75 Cider, apple, north woods. 182 Cinnamon almond bars, 174 Cioppino, 20

Citrus angel dessert. 145 crunch salad, 90 punch, 181 twists. 229 zest. 155

Clam sauce, white,39

Clams, broiled or grilled, 41 Cobb salad. 206

Cobbler, peach 'n berry, 137 Cocktail ham balls, 10 Cod (torsk). 39

Coflee cakes. 120-122 blueberry squares. 120 prune bran, 120 rhubarb 121 Scandinavian kringler, 122 Coleslaw, fruited. 92 Compote, fruit, 135 Compote, gingered fruit, 211 Cookie[s). 165-177 bars almond, 175 almond caramel. 175 banana. 173 butterscotch nut. 176 cara-choco·oats. 176 revel squares. 174 cmnamon almond, 174 diamond meringue, 177 double crunch, 175 layered dried fruit, 173 layered granola squares. 176 macadamia brownies, 177 spicyapple.174 butter, 170 cardamom, t67 chocolate almond delights, 169 chocolate almond drops, 169 drops, 167

double almond tarts,173 gingerbread children, 172 million dollar, 168 nutty fruit snaps, 169 oat raisin jumbos. 166 oatmeal banana. 166 pecan chews, 167 171 ruglah. 171 spritz, 170 sunflower crinkles, 166 Swedish pepparkakor, 172 thimble sandwich, 171 Cooking for a crowd. see Quantity. Cooking school.217-228 bacon ·n cheese snacks. 218 bread, best in the west garlic sourdough, 225 bread, health, 226 broccoli and pasta, 224 cashew chicken, 223 cassada, 228 cookies. almond tile, 228 crackers, sharp Cheddar, 218 dip. seafood, 218 fish fillets in coral sauce. 221 gazpacho. 219 green beans, savory, in vinaigrette sauce. 224 lasagna, mixed seafood. 220 linguine allemone, 224 moussaka, 222 muffins, banana wheat, 225 muffins, mango,227 Pavlov a, 227 peanutty picnic pizza, 228 pecan breakfast ring, 225 platinum pleasure. 227 pork crown roast with stuffing a Ia Waldorf,220 potica cake, 226 salmon mold, 219 soup, harvest velvet, 219 tempura. 221 sauce champignon. 221

Cool sherbet sundaes, 152 Corn bread, stuffing balls, 108 Corn, chowder, chicken, 19

Cornish game hens. glazed, 115 Cornish hens a Ia orange, 73 Crab( meat) 'n yogurt dip, 3 dungeness, 48 fettucini a Ia, 48 legs. king, broiled or grilled, 41 seafood mousse, 4 stuffed mushrooms, 9 Cracked wheat pilaf, 108 Crackers, sharp Cheddar. 218 Crackers. whole wheat, 124 Cranapplechutney, 75 Cranberry(ies) avocado mold, 212 cherry mold, 93 cranapple chutney, 75 cran-orange relish. 76 drops. 167 in the snow, 93 mold, nutty, 76 pudding, 197 punch, champagne. 180 salad. 92 tart. 136

Cream of broccoli soup, 186

Cream of mushroom soup, 15 Creme fraiche, 137 Crepe cups, 67

Crown roast of lamb, 62

Crown roast of pork with stuffing a Ia Waldorf. 222

Crudites. vegetable with cucumber sour cream dip, 209

Crumb crust, 158 Cucumber cooler, 14 mousse salad, 90 sour cream dip, 209

Curried layered vegetables. 81 nee stuffed tomatoes. 105 spread. 124 141

Custard sauce. 134

0

Daiquiri angel pie. 162 Daiquiris. pear. 184

Date bran muffins. 126

Date nut bread, 123 Oessert(s). 133-152. See also Cakes. Pies. almond cream squares. 151 baked Alaskas, mini, 146 biscuit cups. 159 blueberry cnsp, 137 Boston cream pie. 143 cheese and fruit plate, 30 cheese blintzes, 30 cheesecake Amaretto. 140 berry delicious. 140 pumpkin roll. 139 chocolate-dipped berries. 136 chocolate mousse. 150 citrus angel. 145 cobbler. peach ·n berry. 137 coffees. 184 tart. 136 d1p, gmger, 136 dip, lemon. 136 llan. 141 floating islands. 142 French bread pudding, 142 fruit compote, 135 fresh. potpourri of recipes. 135 medley in wine. 135 pizza. 135 poached summer. 134 soup, 143 ice cream sauces. 149 lemon ·n ladyfingers 146 ice, 152 pudding cake, 141 lingonberry fitting, 75 orange. creme chocolate cups, 150 pumpkm.spicy,214 raspberry fluff. 138 meringue cloud, 147 sauce. 135 yogurt sauce. 135 rice custard, baked, 141 Russian cream. 149 sherbet sundaes. cool. 152 souffle. grasshopper 145 shells. fruit-filled. 138 strawberry(ies) ·n cream cake roll 138 'n liqueur. 135 sorbet. 152 tart. 134 torte chocolate. 148 meringue , 147 Russian walnut. 148 144

Diamond meringue cookies. 177

Dietized recipes. 185-198 beef and broccoli. 188 cabbage marinara. 190 chicken almond. 194 chicken ·n artichokes. 193 Chinese pepper steak. 189 fish roll -ups, 187 for fat. hmts for reduc1ng cal ones. 197 198 pork chops, savory, 192 pudding, cranberry. 197 spinach ·n orange, 195 Sirloin t1p, braised. 191 soup, cream of broccoli. 186 Dilly lamb kabobs. 62

Dips, see also Appetizers. lemon and ginger for fruit, 136 Double almond tarts. 173 Double crunch bars. 174

Dressing, see Salad Dressing Duck, roast. 74 Dungeness crab, 48

EEasy pie crust. 158

Egg[s) and cheese. 23-30 bake. cheesy, 24 cheese souffles. individual, 28 frittata. 27 golden. 26 Mexican,27 and veggie sandwich. open-faced, salad sandwich filling, 213 sardou. 26

Eggnog, 182

Eggnog chiffon pie. 160 Eggplant caviar. 5 island, 99 moussaka. 222 English trifle. 144 Escargot stulled mushroom. 9

F

Fettucini 108 a fa crab, 48 hay and straw with mushroom sauce. 110

names of fiSh 'n asparagus rolls. 36 beer batter for, 40 fillets in coral sauce. 221 pan fish. broiled or grilled. 41 roll-ups, 187 smoked. spread,4 soup, cioppino, 20 and fillets. broiled or grilled. 41

Flank steak. london broil 53 Flank steak sate, 12 · Flautas. 69 Floating islands , 142 Focaccia. 132

French apple pie, 159 French bread, cheesy, 132 French bread pudding, 142 French toast. stuffed, 29 Fried rice. 107 Frittata. 27

Frozen dough focawa, 132 garlic bubble bread. 132 Frozen fruit salad, 91 Fruit(s). see also names of fruits cheese and fruit plate. 30 compote. 135

-filled dessert shells. 138 fluff,lemon,91 fresh, potpourri of recipes for dessert. 135 jicama fruit salad. 90 medley in wine.135 mold_, shimmering, 93 muff1ns. Hawaiian. 196 pizza 135 poached summer. 134 punches, 181 salad frozen. 91 old-fashioned, 92 trifle,211 soup, 143

Fruitcake tortes, 157 Fruitcakes, miniature. 157 cheese cake petit fours. 215 FrUited coleslaw. 92

Fudge homemade. 178 macadamia, 178 sauce. 149 torte , almond.216

Garden medley, 80

Garlic bubble bread, 132 dressing, essence of, 79 sourdough bread, 225

Garlicky eye of round. 202

Garnishes citrus twists. 229 citrus zest, 155 green onion brushes. 230 green onion flowers 230 lemon or lime crowns, 229 caps. fluted, 231 radrsh mums,231 strawberry fans. 231 tomato roses. 230

Gazpacho, 219 potato salad, hot, 89

Gmgerbread, 123

Gingerbread children, 172

Grngered fruit compote 211

Gingery pecan sauce. 1'49

Glassblower herring, 2

Glazed carrots. 98

Glazed Cornish_ game hens, 115

Glazed pistachio cookies 168

Glogg, holiday, 184 181

Granola bread. 128 176

Green salad a fa orange and onions. 79

Green salad, tossed. 78 appetizer tarts, 7

Gnlled vegetable kabobs, 105

Guacamole, 71

Gumbo. seafood. 22

H

Halibut rice medley. 39

Ham 'n cheese strata. 24 'n pasta salad, 208 baked. 60 balls. cocktail, 10 company. 61 deviled, appetizer cheese pie, 6 roll-ups,114 salad sandwichfilling,213

Hamburger veggie soup, 16

Harvest vegetable soup, 17

Harvest velvet soup, 219

Hawaiian fruit muffins. 196

Hay and straw with mushroom sauce. 110

Health bread. 226

Herring, 91assblower. 2

Hollandarse sauce. 26

Homemade fudge, 178

Honey dressing, lemon or lime. 94

Honey nut cake. 156

Honeydew, see Melon. Hors d'oeuvres. see Appetizers. Horseradish sauce. 202

Hot cross buns. 130

Hot German potato salad, 89

Hurry up hors d'oeuvres 12

I

Ice cream sauces. 149

Ice lemon. 152

Ice ring for punch, 181 1s2o5umees. 28 ltal1an pasta salad. 88 sausage, lasagna 60 stuffed mushrooms,9

Jambalaya, pork 'n chicken. 20 _artichokes. creamed. 99 J1cama frUit salad, 90

Kabobs dilly lamb. 62 pork, spicy skewered, 59 vegetable, grilled. 105 Kielbasa soup, sauerkraut. 19 Kringler, Scandinavian. 122 Kuchen

L apple. 121 peach, 121

lemon 'n, 146

crown roast, 62 dilly kabobs. 62 rack of. 62

61

lasagna, mixed seafood, 220 layered chicken salad, 83 layered dried fruit bars, 173 layered granola squares, 176 layered party chef salad. 86 leeks au gratin, 100 lefse. 125 lemon 146

crowns. 229 curd tarts. 161 fruit fluff. 91 honey dressing, 94 ice, 152 pound cake, 155 pudding cake, 141 lettuce Boston 'n walnuts, 79 country-style wilted, 78 soup, 14 lime crowns, 229 lime honey dressing, 94

ufW1f;g,e75Y sauces. 75 linguine allimone1 224 liver. chicken pate. 2 lobster tails, broiled. 41 lobster. whole, boiled orsteamed,42 london broil, 53 low calorie twice baked potatoes. 102 lushburgers. 203

M

Macadamia brownies. 177 fudge, 178 pie, 161 Mango muffins.227 Manicotti al lorna, 58 Margarita punch. 180 Marinated boneless pork roast. 202 Marinated carrots. 81 Marinated strawberries. 149 Marinated vegetable salad, 209 Meats. 49-62. See names of meats Meatballs, oriental, 11 Meatballs. Swedish, 54 Melon. see also Watermelon. and pears with prosciutto. 2 medley,211 soup, chilled, 14

Meringue cloud, raspberry, 147 pie. toasted almond. 159 torte. 147 Mexican eggs, 27 Million dollar cookies, 168 Mini baked Alaskas, 146 Miniature fruitcakes. 157 Minnesota walleye and wild rice. 112 Minted peas. 100 Mrs. B's English delight, 216 Molded sangria, 212 Monkfish 'n pea pod stir-fry. 37 broiled 37 steamed.37 Moroccan chicken. 64 Moussaka, 222

Mousse chocolate. 150 salad. cucumber. 90 seafood. 4

Muffins blueberry, 127 date bran, 126 Hawaiian fruit, 196 rhubarb, mini-, 126 streusel-capped, 127 Mulled wine, 183 Mushroom{s) 'n barley soup, 18 caps, fluted, 231 sauce, 115 sauce, walnut. 112 soup, cream of, 15 stir-fried pea pods and, 101 stuffed cheese 'n herb. 8 crabmeat, 9 escargot. 9 Italian. 9

No rolling pin pie crusts, 158

North woods apple cider. 182

Nut. see also names of nuts. bars. butterscotch. 176 bread. apricot. 123 bread. date. 123

Nutty cranberry mold, 76 Nutty fruit snaps, 169 0

Oat bread. 125 Oat raisin jumbos, Oatmeal banana cooktes. 166 Olive pinwheel party sandwiches. 213 Onions, scalloped, 100 Open faced egg salad and veggie sandwich, 29

Orange blossom punch, 181 creme chocolate cups, 150 cup, 152 Orange ruffie. 38 Orange ruffie in lobster sauce. 38 Oriental meatballs, 11 Oven chicken Kiev. 65 Oyster stew, 21 Oysters. broiled or grilled. 41 p

Pan-fried walleye fillets, 32 Pancakes. apple. 126

Parfait, blueberry, 152

Parfait, raspberry, 152 Parmesan 'n artichoke hearts,S celery root. 99 dressing, creamy, 94 Party punches, 181 Party sandwich(es) loaf. 213, olive pinwheels, 213 ribbon, 213 shrimp-cucumber rounds, 213 Pasta cold with green sauce. couscous. Moroccan chtcken, 64 fettucini. 108 fettucini a Ia crab. 48 hay and straw with mushroom sauce. 110 lasa9na, 60 mamcotti. 58 manicotti al lorno, 58 pesto soup. 17 pesto vermicelli in tomato cups, 110 primavera, 109 salad

ham 'n, 208 Italian, 88 primavera. 88 tortellini , 87 scampi 'n, 43 spaghetti sauce for, 204 white clam sauce for. 39 zubriac. 28

PateL chicken liver. 2

Patriotic pie, 162

Pavlova, 227

Peach 'nberrycobbler,137 kuchen,121 spread, 124

Pea pods and mushrooms, stir-fried, 101

Peanutty picnic pizza. 228

Pear datquiris, 184

Peas. black-eyed. pickled. 89

Peas. minted, 100

Pecan breakfast ring, 225 cake. praline-glazed, 154 chews. 167 pralines. 178

Penuche frosting, 154

Pepparkakor. 172

Pepper steak. Chmese. 189

Pesto cold pasta with green sauce. 109 soup, 17 vermicelli in tomato cups, 110 Petit fours, fruited cheesecake, 215 Pheasant Parisienne, 74

appetizer cheese, 6 apple. 159 apple, French, 159

chocolate satin, 161 crusts. 158 daiquiri angel, 162 eggnog chiffon. 160 macadamia, 160 patriotic, 162 pina colada, 160 pistachio nut cream 164 pumpkin. 163 pumpkin chiffon, 163 159

Pina colada pie. 160 Pistachio cookies, glazed. 168 Pistachio nut cream pie, 164 Pizza, fruit, 135 Platinum pleasure (dessert), 227 Poached summer fruit. 134 Polish sausage dinner, 55 Polynesian punch, 181 Poppy seed dressing, 94 Pork. 57-59. See also Ham, Sausage. a Ia cherries jubilee, 57 'n chicken jambalaya, 20 barbecued bunwiches. 203 chops 'n apple saute. 59 chops, savory._192 crown roast wtth stuffing a Ia Waldorf, 220 roast. 57 roast, marinated boneless, 202 spareribs barbecued. 58 island appetizer. 11 with apples and kraut. 57 spicy skewered. 59 stew,22 stir-fried, 59

Pot roast platter, 52

Pot roast, spiced brisket, 54

Potato(es) au gratin, elegant, 101 creamy mashed. 101 salad, 89 salad, hot German, 89 scalloped, 205 skins.10 soup, 15 twice baked, 102

Potica cake, 226

Potpourri of fresh fruit recipes for dessert. 135 Poultry. 63-76. See Chicken. Cornish Hens. Duck, Pheasant, Turkey.

Pound cake, lemon, 155

Praline-glazed pecan cake, 154

Pralines. 178

Prosciutto. melon and pears with, 2

Prune bran coffee cake. 120 Pudding cake, lemon. 141 Pudding. cranberry, 197 Pudding, French bread. 142 Pulla, 129 Pumpkin dessert. spicy. 214 pie. 163 pie, chiffon. 163 roll. cheesecake, 139 yeast biscuits. 131 Punch(es)

Q celebration. 180 champagne, 180 champagne cranberr$. 180 mock , 1 1 golden glow. 181 margarita. 180 orange blossom. 181 polynesian, 181 radiant,181 raspberry 182 rosy red, 181

Quanlil"t19g-zt6 amounts for 50 (chart). 200 beef

barbecued on buns, 201 baron of. 201 beefy bunwiches, 203 garlicky eye of round, 202 lushburgers. 203 big bean pot. 205 bourbon baked beans, 204 cake carrot 'n wheat, 214 chocolate sheet, 215 white celebration, 214 cauliflower broccoli combo, 210 fruited cheesecake petit fours. 215 gingered fruit compote, 211 melon medley, 211 Mrs. B.'s English delight, 216 molded sangria, 212 party sandwich loaf. 213 pork. barbecued bunwiches. 203 pork. boneless roast marinated. 202 potatoes scalloped , 205 salad(s) bay scallop 'n pasta. 207 chicken 'n pasta, 207 chicken platter. 208 Cobb salad, 206 cranberry avocado mold, 212 fruit, trifle. 211 ham 'n pasta. 208 turkey. curried,_206 vegetable. mannated. 209 watermelon bowl. 210 spaghetti sauce. 204 spicy pumpkin dessert, 214 torte. almond fudge, 216 vegetable crudities with cucumber sour cream dip, 209 Quick breads, see Breads. quick R

Radiant punch, 181 Radish mums. 231 Raspberry(ies) -filled sandwich cookies. 170 fluff. 138 meringuecloud,147 parfait. 152 punch. 182 sauce. 135 strawberry, 14 yogurt , 135 Red hot chili sauce, 69 Remoulade. shrimp, 85 Rhubarb mini-muffins. 12£ Rhubarb strawberry coffee cake, 121 Rib roast eye, 50 rolled, 50 standing, 50 Ribbon party sandwiches. 213

Rice bake.beefy.114 custard. baked. 141 fried, 107 spinach 'n rice salad. 89 stuffed tomatoes. curried. 105 wild.seeWildRice. Romaine. beef and, salad. 82 Rosy red punch. 181 Round, tip roast, 50 Ruglah (cookie), 171 Rump roast. 50 Russian black bread , 129 borsch,21 cream. 149 Rye bread , Russian black. 129 Rye bread. Swedish. 128 s

Salad(s). 77-92 anise 'n tomato. 80 antipastoplatter.87 bay scallop 'n pasta , 207 beef 'n romaine, 82 carrots. marinated. 81 cauliflower broccoli combo 210 cherry cranberry mold , 93 chicken. 83 'n broccoli, 84

Cobb 106 layered 83 pasta. 83 platter. 208 wild rice.116 citrus crunch, 90 coleslaw, fruited, 92 cranberry(ies). 92 avocado mold,212 in the snow, 93 cucumbermousse.90 curried layered vegetables, 81 egg and veggie sandwich 29 fruit frozen 91 mold, shimmering, 93 old-fashioned , 92 trifle 211 garden medley, 79 green a Ia orange and onions. 79 green. toss a. 78 ham 'n pasta. 208 jicama fruit, 90

lettuce , Boston, 'n walnuts 79 lettuce. country-style willed. 78 melon medley, 211 Nicoise. 86 pasta, Italian, 88 pasta primavera. 88 pickled black -eyed peas. 81 potato, 89 potato hot German, 89 sangria, molded, 212 seafood. 85 shrimpremoulade,85 spinach. 79

195 'n strawberry, 80 taco. tossed. 86 tortellini. 87 tuna almond crunch, 85 turkey, curried, 206 vegetable jardiniere 82 vegetable, marinated. 209 watermelon bowl , 210 wild rice 117 wild rice seafood. 116 Salad dressing(sl buttermilk herb. 94

lemon or lime honey, 94 Parmesan. creamy, 94 poppy seed. 94

Salmon baked stuffed, 34 cocktail balls, 10 33

single serving, 35 steaks, 33 whole, chilled. 34 Sandwiches barbecued beef on buns , 201 barbecued pork bunwiches. 203 beefy bunwiches, 203 fillings

chicken salad, 213 egg salad, 213 ham salad , 213 seafood salad, 213 loaf. party. 213 lushburgers, 203 open-faced egg salad and veggie, 29 party olive pinwheels, 213 ribbon,213 shrimp cucumber rounds, 213 Sangria molded,212 red. 183 white. 183

Sauce(s) banana rum. 149 bearnaise. 51 caramel, 149 cheesy veggie. 104 cremefraiche, 137 custard, 134 fudge,149 gingery 149 hollandaise, 26 horseradish, 202 ice cream, 149 lingonberry, 75 mushroom, 115 mushroom walnut, 112 raspberry, 135 raspberry _yogurt, 135 red hot ch1li. 69 spaghetti, 204 strawberry, 134. 149 strawberry raspberry, 140 sweet-sour, 11 white clam , 39 wine. creamy, 64 Sauerkraut, kielbasa soup, 19 Sausage Italian, lasagna. 60 Italian , manicotti al lorna, 58 Polish, dinner. 55

Savory pork chops. 192

Scalloped omons. 100

Scalloped potatoes. 205

Scallops bay, chowder 21 bay, 'n pasta salad. 207 broiledorgnlled 41 ingreensauce 45 inwine, 45 saute. 45

Scaloppine. turkey, 71,222

Scampi, 43

Scampi 'n pasta, 43 Scandinavian kringler. 122 Scones, country, 124 Seafood. 3Z-48. See also Clams, Crab(meat), Lobster. Scallop(s). Shrimp a Ia Newburg, 46 broiled or grilled. 41 cioppino , 20 dip, 218 Florentine, 46 gumbo. 22 mousse 4 salad, 85 sandwich filling, 213 wild rice salad, 116

Seaside shrimp spread. 4 Seven bean soup, 18 Shark steaks. 35

Shellfish. 41. See also names of shellfish. Sherbet sundaes. cool.152

Shrimp and pea pods. stir-fried. 101 boiled in beer. 43 cucumber party sandwiches. 213 de jonghe, 45 in a bread boat, 68 oriental stir-fry, 44 rl;moulade, 85 scampi, 43 scampi 'n pasta. 43 seafood gumbo, 22 seafood mousse, 4 spread. seaside. 4 stu !led, 44 withartichokehearts.44 Side dishes. 107-110 fettucini. 108

hay and straw with mushroom sauce, 110 pasta, cold with green sauce, 109 pasta primavera. 109 pesto vermicelli in tomato cups, 110 pilaf. cracked wheat, 108 rice. fried, 107 stufling balls. 108

Smelt, 40

Smoked fish spread,4

Sole fillets in creamy sauce. 36

Sorbet, strawberry, 152 16

Souffles. cheese individual, 28 Soup(s). IJ.21 bay scallop chowder, 21 bean. seven. 18 beer cheese. 15 borsch, Russian, 21 broccoli, cream of, 186 chicken corn chowder, 19 cioppino. 20 cucumber cooler, 14 fruit,143 hamburger veggie. 16 lettuce, 14 melon. chilled, 14 mushroom 'n barley, 18 mushroom,creamof.15 oyster stew, 21 pesto. 17 potato, 15 sauerkraut kielbasa, 1g spinach and sorrel. 16 tomato bisque. 16 harvest. 17 w1ld rice. 113

Sourdough 'n cheese strata, 25

South of the border spread. 6

Spaghetti sauce. 204

Spaghetti squash. 104 Spareribs barbecued. 58 island appetizer 11 with apples and kraut, 57

Spiced brisket pot roast, 54

Spicy apple bars. 174

Spicy pumpkin dessert.214

Spicy skewered pork, 59

Spinach 'n orange salad, 195 'n rice salad, 89 'nsorrelsoup,16 'n strawberry salad, 80 bake. almond. 104 dip, 3 salad, 79 salad, wilted, 78

Spread(s) See also Appetizers curried, 124 peach, 124

Spritz cookies, 170

Squash. spaghetti, 104

Squid, baked or fried, 46 Squid, stuffed with rice, 47