@L|}6CD l0C)HCC WhL/h `CmCDiD`  R@W1  Y0@R !L` D  C D     )16CS S)  C)D1 p p 0 C9DI pCDL~CiCDiD`PUFFY OMELET RANCHERO  6 GREAT 30 MIN 350F @8 Eggs (large) }A2 tbsp Margarine or Butter B1/2 tsp Cream of Tartar 2 tbsp All-Purpose Flour }1/2 tsp Salt 1/4 C Water 1 lb fresh Chorizo or } hot Italian Sausage links 1 large Onion (sliced) 1 Green Pepper (cut in slivers) }1 can (28 oz) Whole Tomatoes  (drained & chopped) @ }A BSeperate the eggs, placing the whites in a large bowl & the yolks in a small }bowl. Let them warm to room tempera- ture. In an ovensafe 10 inch omelet pan or skillet, melt margarine, and }tilting the pan to grease the bottom & sides. Preheat oven to 350F.  }With electric mixer at high speed, beat egg whites with cream of tartar @until stiff. With same beaters, beat }Atogether yolks, flour, salt & water Bjust until blended. Fold yolk mixture into beaten whites. Spoon egg mixture }into greased skillet. Bake omelet 25 to 30 minutes or until top is lightly browned. } Meanwhile, in another large skillet, cook Chorizo until well browned. }Remove to drain on paper towels. Pour off all fat from skillet. Add onion & @cook until tender. Stir in the green }Apepper & saute 1 minute. Add tomatoes B& heat to boiling. Slice Chorizo and stir into tomato mixture; remove pan }from heat; keep warm.  When omelet is firm, run spatula }around sides of skillet to loosen frompan & make a slit partway down throughthe center. Fold omelet in half and }slide onto a warm plate. Spoon some sauce around omelet. To serve, cut the@omelet across into slices. Pass the }remaining sauce in a bowl. BCHILI CHEESE STRATA  8 GREAT OVERNIGHT 350F }12 slices firm White Bread 2 pkgs sliced Swiss Cheese (6 oz size)1 can chopped Green Chili (4 oz) }5 Eggs (large) 3 C Milk 1 tbsp prepared Mustard }1 tsp Oregano (chopped, fresh) or 1/4 tsp dried Oregano @1/4 tsp Salt }ADash hot Red-Pepper Sauce BBacon Curls & fresh Oregano (optional) } Grease a 13x9 inch shallow oval bakingpan. Cut bread diagonally in half. Cut}cheese slices crosswise in half, then diagonally into triangles. Arrange half the bread in bottom of pan. Top }with half the cheese & half the chili.Arrange remaining bread & cheese,over @lapping the slices, around top of the }Achili layer. Sprinkle with remaining Bchili.  }In bowl, beat eggs. Then beat in milk,mustard, oregano, salt & pepper sauce.Pour egg mixture over layers in the }baking pan. Cover tightly with foil & refrigerate at least 2 hours or over night. } Preheat oven to 350F. Bake strata for @40 minutes. Remove foil & bake 10 !}Aminutes longer or until the top is Blightly browned. Let the strata stand for 5 minutes before serving. If you "}desire, garnish it with bacon curls & oregano leaves. TALLY SAVALAS' RICE PUDDING #} 4 GREAT 1 HR HOT The "KOJAK" star whips up this all- American dish for his favorite guests.$}  @ 1 qt Milk %}A 1/2 C Sugar B 1/2 C Rice 3 Eggs &} 1 tbsp Sugar Nutmeg (for color) '} Combine milk, 1/2 C Sugar & Rice in a saucepan. Bring to a boil. Reduce heat(} & simmer for an hour or until rice is  mushy. @ )}A Stir frequently to prevent sticking orB burning. *} In a bowl, beat eggs & 1 tbsp Sugar until thick. Add milk & rice mixture, a spoonful at a time, until eggs are +} thick. Pour into serving bowl. Add the Nutmeg for color on top. Cool before serving. ,} SWEET AND SOUR CHICKEN  4 GREAT 10 MIN 400F @ If you can, choose chickens that are -}A still warm and only lightly browned - B they will work perfectly. .} 2 (3 1/2 to 4 lb) Rotisserie Chicken 1/2 C Honey /} 1/2 C Dijon-style Mustard 4 tbsp Butter or Margarine 2 tsps Soy Sauce 0}  @ Line a broiler pan with foil. Split 1}A broiled chickens in half lengthwise. B Place halves, skin side up, on a broiler rack over foil-lined broiler 2} pan. Preheat oven to 400F. Combine remaining ingredients in top 3} half of a double boiler over simmering water. Stir until blended and warm. With a pastry brush or your fingers, 4} spread part of the mixture evenly over skin side of each chicken half. @ 5}A Bake in preheated oven 5 to 8 minutes,B or until skin is lightly glazed. While chicken is baking, keep the remaining 6} glaze over simmering water. Transfer each broiler half to a warm serving plate and serve at once. Pour warm 7} glaze into four small dipping bowls orone large bowl and serve with chicken.TURKEY IN PUFF PASTRY SHELLS 8} 4 FANTASTIC 15 MIN HOT 2 Egg Yolks @1/2 tsp Garlic Juice (optional) 9}A1/2 C Half & Half B1/2 small Vidalia Onion (minced) 1/2 small Green Pepper (chopped) :}3 tbsp Butter or Margarine 1/2 lb smoked Turkey Breast (diced) 1/4 C Ripe Olives (chopped) ;}1/4 C Chicken Broth  Salt  Pepper <}4 baked Puff Pastry Shells  @ =}APlace egg yolks in a small bowl. Beat Buntil blended. If desired, stir in thegarlic juice. Add half & half. Beat >}until smooth. Set aside.  Melt butter in a large heavy skillet ?}over low heat. Stir in onion and greenpepper. Cook, stirring, about 2 minuteor until softened. Stir in turkey and @}olives. Add broth and season lightly with salt and pepper. Stir until the @turkey is thoroughly heated. A}A BAdd egg yolk mixture. Continue to stiruntil liquid thickens (do not allow toB}boil). Spoon turkey into puff pastry shells. Serve immediately. PASTA WITH CRABMEAT C} 4 GREAT 20 MIN HOT 1 tsp Corn Oil or Vegetable Oil 1/4 tsp Salt D}1/4 lb Butter (room temperature) 1 med. Tomato (halved,seeded,chopped) @1 pkg Linguine (8 oz) E}A1/4 lb Mushrooms (large,diced) B6-8 Imatation Crabmeat Legs  (cut in small chunks) F}Salt Pepper  G} Fill a large pot with water. Bring to a boil. Stir in salt & oil. Add the H}Linguine, stirring once to seperate strands. Cook until tender yet still @firm to the bite. Drain into a colan- I}Ader leaving about 1/2 C of water in Bthe pot.  J}Return pot to medium heat & add butterStir until butter has melted & starchywater & butter form a light, creamy K}sauce. Stir in tomato, mushrooms and imitation crabmeat. Add pasta. Cook, stirring & lifting ingredients, until L}well mixed & hot. If desired, season with additional salt & pepper. Serve. @RAYMOND BURR'S CHOCOLATE MOUSSE M}A 6 FANTASTIC 25 MIN HOT B1 jar Chocolate or Fudge Sauce (10 oz)1 env. Unflavored Gelatin N}1/4 C Water (cold) 1 tsp Instant Coffee 1/4 C Brandy or Cognac O}1/2 pt Heavy or Whipping Cream   P}In a saucepan, heat sauce, but do not boil. Soften gelatin in 1/4 C water. @Heat in a double-boiler over hot waterQ}Auntil clear. Add to hot sauce, while Bstirring.  R}Refrigerate sauce in bowl until cool. Dissolve 1 tsp instant coffee in 1/4 Cbrandy or cognac. Stir in chocolate S}mixture. Whip cream until stiff, then gently fold chocolate mixture into it. T}Pour into 6 sherbet glasses. Refri- gerate overnight or several hours @before serving. U}A BGarnish with unsweetened whipped creamif desired. Enjoy! V}MINIATURE CHEESECAKES  12 GREAT 20 MIN 375F 1 pkg Cream Cheese (room temp.,8 oz) W}1 large Egg 1/2 C Sugar 1/2 tsp Almond Extract X}3 tbsp Vanilla Wafer Crumbs 3 tbsp Cherry, Strawberry or Raspberry@ Jam Y}A B Preheat oven to 375F. In large bowl, Z}combine cream cheese, egg, sugar and almond extract. Beat until light and fluffy. Line a 12 Cup miniature (1 3/4[}inch diameter) muffin pan with paper baking cups.  \}Place about 1 tsp vanilla wafer crumbsin bottom of each cup. Press down with@back of small spoon or fingertips. ]}AFill cups with cream cheese mixture. BTop each with 1 tsp of jam.  ^}Bake in preheated oven for 10 minutes.Let cool in pan on rack to room temp. RASPBERRY FOOL _} 4 FANTASTIC 10 MIN COOL 1 pkg frozen Raspberries in Syrup  (10 oz) `}1 pint Whipping Cream (2 cups) 1 tbsp Framboise Liqueur or Light Rum @(optional) a}A B Place frozen block of Raspberries in ab}medium-size bowl. Set aside at room temperature until thawed. Pour off & discard all but about 1/4 C of syrup. c} In another medium-size bowl, beat cream until soft peaks form. d} If desired, fold in Framboise liqueur @or Rum. With a rubber spatula, stir ine}Athawed Raspberries to create a nice Bmarbelized design.  f}Cover & refrigerate until ready to serve. Spoon into parfait glasses or stemmed wine glasses. Enjoy! g}CURRIED CHICKEN AND SHRIMP  6 GREAT 10 MIN HOT 1/4 lb Butter or Margarine o}i}j}k}l}m} BREAKFAST DESSERT5 CELEBn}RITY BREAD' DESSERT FESTIVE DESSERT FESTIVE DESSERT FRUITBQ DESSERT PIE DESSERT PUDDING DESSERT RICEA}1 tbsp Curry Powder 3 tbsp All-Purpose Flour 2 C Milk p}2 C Chicken Broth 2 tbsp dry Sherry @2 C Chicken or Turkey (diced,cooked) q}A1 pkg tiny Shrimp (frozen,thawed,6 oz)BCooked Rice or Oriental Noodles (hot)  r} ACCOMPANIMENTS:-  s}Chutney, finely chopped salted peanutsshredded coconut, tart jelly, finely chopped sweet pickles, chopped ripe t}olives, sliced pimento-stuffed green olives, seedless raisins. @ u}A BMelt butter in large heavy skillet over low heat. Stir in Curry powder & v}flour. Cook until bubbly. Slowly stir in milk & broth. Bring to a simmer. Cook, stirring, until smooth. w} Add sherry, chicken & shrimp. Continueto stir until mixture is hot. Serve x}over hot rice or noodles. Pass the accompaniments at table. @PITA PIZZA y}A 4 GREAT 10 MIN 400F B4 whole-wheat Pita Breads 6 tbsp Pizza or Spaghetti Sauce z}6 tbsp part-skim Mozzarella (shredded) TOPPING OF YOUR CHOICE: {} Slice pitted Olives, sliced Zucchini, slivered Green Peppers, sliced Pep- |}peroni, sliced Mushrooms, sliced Broccoli Florets, frozen green Peas or@Corn. }}A B Preheat oven to 400F. Spread each Pita~}evenly with 1 1/2 tbsp sauce. Sprinkleeach with some cheese and a topping ortwo. Or arrange toppings into faces. }Bake the pizzas on a baking pan in theoven for 5 minutes. If you have a microwave oven, place pizza on a paper} towel lined microwavable plate. Then  microwave on Medium-High (70 % power) @ for 1 or 2 minutes or until cheese }A melts, rotating plate after half the time. Serve. BABOON BUTTER } GREAT 5 MIN COOL 1 large or 2 small very ripe Bananas (peeled) } 1/2 C Peanut Butter 1/4 tsp ground Cinnamon !Handful of Raisins, Currants or }!chopped Dates ! @! }A!In bowl using a fork, mash the banana B!and stir in the Peanut Butter. Add !Cinnamon and dried Fruit. Mix again }!until everything is well blended. ! !Use as a spread for bread, toast, }!crackers or crisp apple wedges. Makes about 1 Cup. "PINEAPPLE AND PORK STIR-FRY }" 4 FANTASTIC 20 MIN HOT "12 oz Pork Tenderloin or boneless Pork@"(fat trimmed) }A"1 small fresh Pineapple B"1/2 C Orange Juice "1/4 C Soy Sauce }"1/2 tsp instant Chicken Bouillon "1 clove Garlic (minced) "1/8 tsp Pepper }"2 tbsp Cold Water "4 tsp Cornstarch #1 med Red or Green Pepper (1" squares)}#1 tbsp Cooking Oil # @# }A#Partially freeze pork. Slice thinly B#into bite size strips. Set aside. #Remove pineapple crown. Cut off peel. }#Remove all eyes from fruit by cutting #diagonal wedge-shaped grooves in the #pineapple. }# #Cut the pineapple lengthwise into 8 $wedges, reserving any juice. Cut off }$center core from each wedge. In small $bowl, combine reserved pineapple juice@$orange juice, soy sauce, instant }A$bouillon, garlic and pepper. Set asideB$In small bowl, blend cold water into $cornstarch. Set aside. }$ $In WOK or large skillet, stir-fry pork$and red or green pepper in hot oil }$over high heat 3 or 4 minutes or until$pork is just browned. Remove from WOK.%Pour juice mixture into WOK. Add the }%pineapple wedges. Cook, covered, for 2%minutes. Remove wedges with slotted @%spoon and arrange on platter. Keep }A%warm. B% %Return pork and peppers to hot liquid }%in WOK. Stir in cornstarch mixture. %Cook and stir until thickened & bubbly%(if sauce is to thick, add a few tbsp }%of water). Spoon pork mixture atop thepineapple wedges. Serve. &CARROLL O'CONNORS EGGPLANT SICILIANA }& 6 FANTASTIC 35 MIN 350F &1 C Cooking Oil @&2 large Eggplants (peeled,sliced 1/2" }A&thick, salted & dusted with flour) B&1/2 lb Mozzarella Cheese (grated) &3 hard-boiled Eggs (sliced) }&1 1/2 tbsp Basil (ground) &Salt & Pepper to taste &1 C Parmesan Cheese (grated) }& & 'Heat oil in skillet. Brown eggplant }'slices on both sides. Arrange half the'slices in a shallow baking dish. Cover@'with Mozzarella cheese and sliced hard}A'boiled eggs. Season with Basil, salt &B'pepper. Cover with remaining slices of'Eggplant. Sprinkle Parmesan cheese on }'top. Bake in 350F oven for 20 minutes or until top is golden. 'MELT IN MOUTH SHORTBREAD }' GREAT 30 MIN 300F '1/2 lb Butter (1/2 C Icing Sugar }(1 1/2 C Flour (1/4 C Corn Starch @( }A( B(Beat butter until very light in color.(Whip in icing sugar. Slowly add flour }(and cornstarch, and mix very well. (Drop from teaspoon on to an ungreased (cookie sheet. Add candied cherry }(halves for garnish, if desired. Bake (at 300F for 20 to 30 minutes, or until)delicately browned. }) )(Do Not double this recipe. The secret@)to this shortbread is in the beating--}it's impossible to over-beat). B)BANNOCK ) SUPER 20 MIN 350F })5 C Flour )2 tsp Salt )10 tsp Baking Powder })6 tsp Sugar )6 tbsp Lard * }* *Blend all of the dry ingredients. @*Melt lard and add to lukewarm water. }A*Pour over dry ingredients. Stir with aB*fork or by hand. Knead until most of *the flour is used up. }* *Divide into 2 mounds. Spread or roll *to 1/4" or 3/4" thickness. Put onto a }*greased pan and prick with a fork. *Bake at 350F in preheated oven until evenly brown. }+BANNOCK ON A STICK + SUPER 15 MIN HOT @+1 C Flour }A+1 tsp Baking Powder B+1/4 tsp Salt +1 tsp Sugar }+Water + + }+Mix the dry ingredients together. Add +enough water to make a stiff dough. ,Bake as a cake or biscuits. }, ,Roll sides of plastic bags and make an@,indentation in the dry ingredients. }A,Pour a small amount of milk or water B,into this. Stir with a clean stick ,until stiff dough is wrapped around },it. Bake in heat of open fire until done. ,CHICKEN TORTILLA CASSEROLE }, 6 FANTASTIC 1 HR 375F ,2 cans Chunk Chicken (5 oz size,drain)-1 can Green Chilies }- (4 0z size, diced, drained) -1 can Cream of Chicken Soup @- (10 3/4 oz size, undiluted) }A-1 can Tomato Sauce (8 oz) B-Vegetable Oil (for frying) -1 doz Corn Tortillas (refrigerated) }-2 C Cheddar or Colby Cheese (shredded)- - }-In a small bowl, mix chicken with the -chilies, soup and tomato sauce; set .aside. In a small skillet, heat 1/4" }.of oil. Fry Tortillas, 1 at a time, a .few seconds until soft. Drain on paper@.towels. Heat oven to 375F. Grease a }A.12" by 8" casserole. Place 4 TortillasB.in bottom of dish. Top with 1/3 of the.chicken filling and 1/2 C cheese. Re- }.peat layering, ending with remaining .cheese. Cover and bake 30 minutes. .Uncover and bake 15 minutes longer. }.Garnish with pickled chili peppers andfresh parsley, if desired. /PEACH PUMPKIN SOUP }/ 4 GREAT 20 MIN HOT /1 can Peach Slices in Juice (16 oz) @/1 can Pumpkin (16 oz) }A/1 can Chicken Broth (13 3/4 oz) B/1/4 tsp Lemon Peel (grated) /2 tbsp Lemon Juice }/1/2 tsp Fine Herbs /1/4 tsp Ground White Pepper / }/ /In food processor or blender, puree 0the peaches with its juice. In large }0saucepan, blend peach puree with the 0remaining ingredients. Heat, stirring occasionally. }A0GARDEN VEGETABLE CHILI B0 6 GREAT 45 MIN HOT 0It's not the meat that makes the chili}0it's all those wonderful seasonings. 0This meatless combination is tasty, 0filling and good for you, too. }0 0 12 Garlic Cloves (minced) }11 C Onion (chopped) 11 tbsp Salad Oil @12 C Celery (sliced) }A11/2 C Green Pepper (chopped) B11 med Zucchini (shredded) 11 can Kidney Beans (16 oz, drained) }12 C Tomatoes (16 oz each) 11/2 tsp Salt 11 1/2 tsp Chili Powder (or to taste) }1Imitation Sour Cream (optional) 1 2 }2In a large kettle, saute garlic and 2onion in oil until onion is soft. Stir@2in celery, green peppers, zucchini, }A2kidney beans, tomatoes, salt and chiliB2powder. Simmer, uncovered, at least 245 minutes to blend flavors. }2 2Before serving, taste chili and add 2enough extra chili powder for desired }2'bite'. Serve with a dollop of imita- 2tion sour cream, if desired. 3 }165 calories a serving. 3APRICOT BARS @3 24 GREAT 45 MIN 350F }A33/4 C Butter (room temp.) B31 C Sugar 31 Egg }31 1/2 tsp Vanilla 31/2 tsp Salt 32 C Flour }31 1/2 C Coconut (shredded) 38 oz Apricot Preserves 41 C Walnuts (chopped) }4 4 @4Preheat oven to 350F. }A4 B4Cream butter, sugar, egg and vanilla. 4Mix in salt, flour and coconut & stir }4well. 4 @5Reserve 3/4 C for topping. Spread the } DINNER SOUPA= DINNER VEGETABLE> FILLER RICEI FILLING SOUPB FUN FOOD SPREAD FUNFOOD PIZZAW JAMAICAN MEATB}\ JAMAICAN POULTRYT JAMAICAN SPICY; LEFTOVERS POULTRYA LO-CAL POULTRYE LOW-CAL MEATA MAIN CHEESE MAIN EGG}A5rest in a greased 9" by 11" pan. B5 5Spread apricot preserves over mixture.}5Sprinkle nuts over preserves. Crumble 5reserved 3/4 C dough over top. Bake 530 minutes. Cool slightly and cut into}24 bars. 5VINCENT PRICE'S PRUNE HONEY BREAD 6 1 GREAT 1 1/4 HRS 325F }6Prunes make this bread moist and 6delicious. @6 }A6 B61 Egg 61 tsp Vanilla }61 tsp Baking Soda 61 1/2 C Prunes (pitted,chopped) 61 C Boiling Water }61/2 C Honey 61 1/4 C Flour 72/3 C Sugar }71 C Walnuts (chopped) 7 @7 }A7Preheat oven to 325F. B7 7Beat egg and combine with vanilla, }7baking soda, prunes and water. Cover 7and let stand 20 minutes, then add 7honey. Sift together flour and sugar. }7Add the prune mixture and walnuts and 7mix well. 8 }8Pour into a greased and floured 13" by84" by 2" loaf pan and bake for 1 hour,@8or until done. Let stand 10 minutes. }A8Then remove from pan and then cool thoroughly before serving. 8SWEET POTATO CASSEROLE }8 8 FANTASTIC 1/2 HR 350F 8This traditional Southern favorite 8will make eyes light up north, south, }8east and west! 8 9 }93 C Sweet Potato (cooked & mashed) 91 C Sugar @91/2 C Margarine (melted) }A92 Eggs (well beaten) B91/3 C Milk 91 tsp Vanilla }9 9 9TOPPING: }9 91/2 C Brown Sugar :1/4 C Flour }:2 1/2 tbsp Margarine :1 C Pecans (chopped) @: }A: B:Preheat oven to 350F. : }:Combine sweet potatoes, sugar, the :margarine, eggs, milk and vanilla and :mix well. Put in baking dish. }: :For topping, mix sugar, flour, pecans ;and margarine. Sprinkle on top of the }potato mixture. Bake 25 minutes. ;PUFFED TURKEY SANDWICHES @; 6 FANTASTIC 15 MIN 450F }A;1 2/3 C cooked Turkey (fine chopped) B;1/2 C Celery (fine chopped) ;1/3 C Mayonnaise };1 1/2 tbsp Lemon Juice ;Salt & Pepper (to taste) ;6 slices Whole Wheat Bread };Butter ;3 Egg Whites 1/2 C Brown Sugar }>1/4 C Butter or Margarine > @> }A>Combine Rutabaga, apples, salt, pepperB>and nutmeg. Arrange in greased 12 cup >(3-L) baking dish. Sprinkle with brown}>sugar and dot with butter. > >Cover and bake at 350F about 45 to 60 }minutes or until tender. >ORANGE-RICE STUFFING ? GREAT 20 MIN HOT }?Makes enough stuffing for a 12 pound ?turkey. Also good for stuffing chicken@?and duck. }A? B? ?1/2 C Brown Rice (uncooked) }?1/2 C Orange Juice ?1 lb Pork Sausage Meat ?3/4 C Onion (chopped) }?1 tsp Poultry Seasoning ?1 C Raisins @1 C Walnuts (chopped) }@4 Oranges (sectioned) @ @@ }A@Cook rice according to package direc- B@tions, substituting orange juice for @1/2 C of the water. }@ @Break up sausage in large frypan and @cook with onion until meat is done and}@onion golden but not brown. Drain off @excess fat. Add cooked rice, poultry Aseasoning, raisins, nuts and orange }sections. Mix lightly. ACHICKEN-BROCCOLI SKILLET @A 4 GREAT 20 MIN HOT }AA1 pkg frozen Broccoli (10 oz, cut) BA2 whole Chicken Breasts - 8 oz each A (skinned, split, boned, 1/2" strips)}ASalt & Pepper (to taste) A1/4 C Onion (chopped) A2 tbsp diet Margarine }A1 tsp Lemon Juice A1/4 tsp dried Thyme (ground) B3/4 tsp Salt }B1/8 tsp Pepper B3 med Tomatoes (cut in wedges) @B  }AB BBThaw Broccoli. Season chicken with Bsalt and pepper to taste. Cook chicken }Band onion quickly in hot margarine Buntil just done. Stir in Broccoli, Blemon juice, thyme, 3/4 tsp salt and  }B1/8 tsp pepper. Cook, covered, 6 mi- Bnutes. Add tomatoes. Cook, covered, 3 to 4 minutes. Serve hot.  }CFISH CREOLE C 6 FANTASTIC 30 MIN HOT @CFish in a spicy tomato sauce served  }ACover hot rice is a classic Cajun dish BCyour family will love. C }C C16 oz Fish Fillets (fresh or frozen) C1/3 C Onion (chopped) }C1/3 C Green Pepper (chopped) C1 clove Garic (minced) D1 can Tomatoes (16 oz, cut-up) }D2 tbsp Parsley (snipped) D1 tbsp Instant Chicken Bouillon powder@Ddash bottled hot Pepper Sauce }AD1 tbsp Cornstarch BD3 C Cooked Rice (hot) D }D DThaw fish, if frozen. Cut into 1 inch Dcubes. Combine onion, green pepper, }Dgarlic and 2 tbsp water. Cook, coveredDuntil tender. Add undrained tomatoes, Eparsley, bouillon, hot pepper sauce }Eand 1/2 C water. E @ESimmer, covered, 10 minutes. Blend }AEcornstarch & 3 tbsp cold water. Stir BEinto tomato mixture. Cook & stir untilEthickened. Stir in fish. Simmer, }Ecovered, 5 to 7 minutes. Serve over hot rice. EMEAT AND POTATO LOAF }E 8 SUPER 1 HR 20 MIN 350F EHere's a hearty stick-to-the-ribs Frecipe that will satisfy every appe- }Ftite. F @F }AF2 med Potatoes (peeled & cut-up) BF1 tbsp Parsley (snipped) F1/8 tsp dried Thyme (crushed) }F1/8 tsp dried Marjoram (crushed) FSalt & Pepper (to taste) F1/3 C Tomato Sauce }F1/4 C Onion (finely chopped) F1/2 C Saltine Crackers G (finely crushed, 14 crackers) }G2 Eggs (beaten) G2 tbsp Green Pepper (finely chopped) @G3/4 tsp Salt }AG1 1/2 lb Ground Beef (lean) BG1/4 C Ketchup G1/4 tsp dry Mustard }G G GCook potatoes, covered in boiling }Gsalted water about 20 minutes or untilGtender. Drain, reserving liquid. Mash Hpotatoes, adding about 3 tbsp of the  }Hreserved liquid to make stiff consis- Htency. Stir in parsley, thyme and the @Hmarjoram. Season to taste with salt !}AHand pepper. Set aside. BH HIn a large bowl, stir together eggs, "}Hcracker crumbs, tomato sauce, onion, Hgreen pepper and 3/4 tsp salt. Add Hbeef. Mix well. On waxed paper, pat #}Hbeef mixture to a 10 by 8 inch rec- Htangle. Spoon potato mixture length- Iwise down center of beef mixture. Fold$}Isides of beef mixture over the potato Imixture. Seal. @I %}AIPlace loaf, seam side down, on 15 by BI10 1/2 by 2 inch baking pan. Remove Ipaper. Bake in 350F oven 45 minutes or&}Iuntil done. Heat together ketchup and Imustard. Spoon over meat loaf. If desired, garnish with fresh parsley. '}ICORN AND POTATO CHOWDER I 6 GREAT 15 MIN HOT J2 small Red Potatoes (scrubbed) (}JSalt J6 ears fresh Corn (about 3 1/2C) @J2 C Heavy Cream )}AJ3 C Chicken Stock BJ1 1/2 tbsp unsalted Butter J6 Scallions (sliced thin) *}J1 Red Pepper (finely diced) JPepper J1 C smoked Sausage (cooked & crumbled)+}J J KPut the potatoes in a saucepan of ,}Klightly salted water and bring to a Kboil. Boil until tender, about 10 @Kminutes. When cool, peel and dice into-}AK1/4 inch cubes. BK KCut the corn kernels from the cobs and.}Kset 1/2 C aside for finishing the soupKHeat the remaining kernels, the cream Kand chicken stock in a medium saucepan/}Kover medium-high heat for 5 minutes. KReduce heat to medium-low and continueLto cook, stirring occasionally, for 100}Lminutes. L @LPut the corn and cream mixture in a 1}ALblender, and blend on high speed to BLliquefy. Strain into the same saucepanLpressing to extract all the liquid 2}Lfrom the kernels. L LHeat the butter in a skillet over a 3}Lmedium heat. Add the scallions, the Lreserved corn, and red pepper and Msaute until soft, 5 minutes. Add to 4}Mthe cream mixture with the potatoes & Msimmer, stirring occasionally, until @Mcorn is tender and the soup is hot, 5}AM10 to 12 minutes. Season to taste withBMsalt and pepper. To serve, ladle hot Msoup into bowls with a spoonful of 6}Msausage. M MNOTE:- 7}M MCorn soup tends to thicken when refri-Ngerated, so if you prepare it in ad- 8}Nvance, you may need to thin it with water when you reheat it. Enjoy! @NCORN PUFFS 9}AN 4 GREAT 15 MIN HOT BN2 Eggs (seperated) N1 can Whole Kernel Corn (drained) :}N1 C Corn Flakes (crushed to 1/4 cup) N1/4 tsp Pepper N ;}N NIn a small bowl, beat egg yolks until Olight. Stir in corn, crushed cereal <}Oand pepper. O @OIn medium bowl, beat egg whites until =}AOstiff, but not dry. Fold in the corn BOmixture. Drop by large spoonfuls onto Ohot, lightly greased frying pan. Cook >}Ountil golden brown on both sides. Makes 20 (2 1/2") fritters. OSALMON-PECAN BALL ?}O 10 GREAT OVERNIGHT COLD O2 cans Pacific Pink Salmon P (7 1/2 oz each, drained) @}P8 oz Cream Cheese (room temperature) P2 tbsp Lemon Juice @P1 tbsp Onion (grated) A}AP1 tbsp Horseradish BP1/4 tsp Liquid Smoke Pseasoning optional B}P1/2 C Pecans (chopped) Pwhole Pecans for garnish P C}P PIn a mixing bowl, combine salmon, Qcream cheese, lemon juice, onion, D}Qhorseradish, liquid smoke and chopped Qpecans. Shape into a ball and cover @Qwith overlapping whole pecans for a E}AQpinecone effect. Chill several hours or overnight. QGRASSHOPPER PIE F}Q 6 SUPER 5 1/2 HRS FREEZEQ3 tbsp Butter Q2 tbsp Sugar G}Q3 squares Semi-Sweet Chocolate Q (1 oz each) R4 C Corn Flakes (crushed to 1 C) H}R1 jar Marshmallow Cream R1/4 C Creme de Menthe Liqueur @R1 1/2 C Whipping Cream I}AR BR RIn a small saucepan, combine butter, J}Rsugar and chocolate. Stir over a low Rheat until chocolate is melted. Stir Rin crushed cereal; mix well. Press K}Rfirmly around bottom and sides of a Rbuttered 9 inch pie plate. RefrigerateSwhile preparing filling. L}S SIn mixer bowl, beat together on low @Sspeed marshmallow cream and liqueur M}ASuntil smooth. Whip cream to soft peaksBSand fold into filling. S N}SPour into pie shell. Cover and freeze Suntil firm, about 5 hours. ( For Sfreezer storage up to a month, cover O}Ssurface with plastic wrap and wrap Ssecurely in aluminum foil or a plasticTfood bag). Remove from freezer about P}20 minutes before serving. TSALT FISH AND ACKEE @T 4 GREAT 1/2 HR HOT Q}ATOne of the most popular dishes of BTJamaica. This can be served as an Tappetizer or as a main course with R}Tfried plantain and rice 'n' peas. T T S}T1/2 lb Salt Cod T2 tbsp Butter U1/4 C Olive Oil T}U2 Bacon Slices (diced) U4 Scallions (trimmed and minced) @U1 Onion (finely sliced) U}AU1/2 tsp dried Thyme BU2 fresh Chillies (seeded & fine slicedU1 Green Pepper (seeded & finely slicedV}U2 Tomatoes (peeled, and chopped) U1 can Ackees (12 oz, drained) USalt and freshly ground Black Pepper W}UParsley Sprigs for garnish U V X}VPut the fish in a saucepan and cover Vwith water. Bring to a boil and cook @Vfor 10 minutes. Drain the fish, then Y}AVrinse with cold water. When cool, BVremove skin and bones, flake fish and Vset aside. Z}V VHeat butter and oil in skillet over a Vmedium heat. Add bacon and fry until [}Vquite crisp. Set aside. V WSaute the scallions, onions, thyme, \}Wchillies and green pepper together in Wskillet for 5 minutes. Add the tomato @Wand cook for 5 minutes more. ]}AW BWStir in the Cod fish, Ackees and the Wbacon and cook over medium heat until ^}Wheated through. Serve warm & garnish with parsley. WCURRY GOAT _}W GREAT 1 HR HOT W2 lb Goat XSalt to taste `}X1/2 tsp Black Pepper (crushed) X3 tbsp Curry Powder (Montego) @X4 cloves Garlic (crushed) a}AX2 Tomatoes (chopped) BX2 Onions (diced) X2 stalks Green Onions (sliced) b}XHot Pepper X2 tbsp Oil XWater c}X X YSeason pieces of Goat with crushed d}Ygarlic, black pepper, curry powder, Ytomatoes, onions and green onions, hot@Ypepper to taste. Allow meat to mari- e}AYnate for at least 30 minutes. SeperateBYseasonings from meat and save. Y f}YFry meat in oil until lightly browned.YAdd enough water to cover meat & bringYto a boil. Reduce heat & simmer meat g}Ycovered (adding more water if necessa-Yry) until meat is tender. Stir in @\reserved seasoning. Simmer 10 minutes.q}BRECIPE DATBhRECIPE IDXA\This dish should always have ample gravy. \JERKED CHICKEN r}\ 6 GREAT OVERNIGHT BROILER\JERKED meat is one of the most famous \and traditional ways of preparing meats}\in Jamaica. It is believed to have \originated from the Carib and Arawak ]Indians, who "jerked" & cooked the t}]meat over pimento twigs. ] @] u}A]1 med-size Fryer (3-4 lbs) B]Parsley Sprigs or fresh Cilantro for ]garnish v}] ]FOR THE PASTE ] w}]6 Scallions (trimmed, chopped) ]1 tsp hot Seasoning Pepper ^ (minced, seeded) x}^1 tbsp Whole Allspice (crushed) ^1 Bay Leaf (crumbled) @^1 tsp Salt y}A^1 tbsp Olive Oil B^1 tsp Black Pepper (freshly ground) ^ z}^ ^Make the paste. Put the scallions, ^seasoning pepper, allspice, bay leaf, {}^olive oil, salt & pepper in a food ^blender & work into a smooth puree for_about 30 seconds. If you don't have a |}_blender or food processor, the spices _can be ground with a mortar & pestle. @_ }}A_Wash & dry the chicken. Cut into B_pieces & place them in a bowl. Rub _them all over with the paste. Cover ~}_bowl & refrigerate for at least 2 hrs _or overnight. _ }_Preheat the broiler to high. Place _chicken pieces in broiler pan and cook`under broiler for about 30 minutes, }`turning regularly to avoid burning. ` @`Serve on warm platter. Garnish with }A`parsley or cilantro or bits of red B`sweet pepper. Optional sweet and sour `sauce, flavored with a bit of the }`"jerk" paste can be served with the chicken. `FRIED RICE }` 4 GREAT 10 TO 12 MIN HIGH `1/4 Egg substitute OR a1 Egg }a1 1/2 tsps Water a1 1/2 tsps Oil @a1/8 C Green Onions (sliced thin) }Aa3 C cold cooked White Rice Ba1 1/2 tbsp Low-Sodium SOY Sauce a1/4 C cooked Chicken (diced) }a a aCombine egg substitute or egg & water }ain a small microproof bowl, whisking ato blend. b }bMicrowave on HIGH 45 seconds or until bset, stirring once. Break eggs into @bsmall pieces with fork; set aside. }Ab BbIn a 2 quart microproof casserole bcombine the oil & green onions. Micro-}bwave on HIGH, uncovered, 1 minute. Addbthe rice to the green onions, stirringbwell. }b bStir in soy sauce, diced chicken and cegg pieces. Cover & microwave on HIGH }c2 minutes; stir. Cover again & micro- cwave on HIGH 3 to 5 minutes, stirring each minute. Serve hot. }AcSZECHUAN BEEF AND PEA PODS Bc 4 SUPER 25 MIN HIGH c1 lb boneless Round Steak }c (cut 3/4 inch thick) c2 tbsp dry Sherry Wine c3 tbsp low-sodium SOY Sauce }c1/2 tsp Sugar c1 tbsp Lime Juice d1 clove Garlic (minced) }d1 tsp Sesame Oil d1 tbsp ground fresh Ginger @d1/8 tsp Red Pepper Flakes (crushed) }Ad1 tbsp Cornstarch Bd2 tbsp Water d1 can Waterchestnuts }d (6 oz, sliced, drained) d d }dSlice steak into strips 1/8 inch thickdand 2 inches long (easier if steak is epartially frozen). Combine sherry, soy}esauce, sugar, lime juice, garlic, the esesame oil, ginger & red pepper flakes@ein a 1 1/2 quart microproof casserole.}AeAdd meat, toss together. Be eLet stand 10 to 15 minutes at room }etemperature or longer in the refrige- erator. Cover & microwave on HIGH for e4 minutes, stirring once. Combine }ecornstarch & water in a 2-cup micro- eproof measure. Drain cooking juices ffrom meat into measure, mixing well. }f fMicrowave, uncovered, on HIGH 1 1/2 to@f2 minutes or until thickened, stirring}Afonce. Stir into meat with peapods, Bfgreen onions and waterchestnuts. Microfwave on HIGH, uncovered, 3 minutes to }heat through. Serve with hot rice. fSPICY SZECHUAN PORK STEW f 6 FANTASTIC 1 HR HOT }fThe secret to this dish is pork shoul-fder, an inexpensive but flavorful cut.gServed with hot, fluffy rice or some }gnoodles, this colorful stew is sure togwarm the coldest night. @g }Ag Bg2 lbs boneless Pork Shoulder gAll-Purpose Flour }g2 tbsp Vegetable Oil g1/4 C Soy Sauce g3 tbsp dry Sherry }g2 cloves Garlic (pressed) g1 tsp fresh Ginger Root (minced) h1/2 tsp Red Pepper (crushed) }h1/4 tsp Fennel Seed (crushed) h6 to 8 Green Onions & Tops @h (cut into 1" pieces, keep white part}Ah & green tops seperate) Bh2 large Carrots (cut into chunks) h }h hCut pork into 1" cubes & coat with habout 3 tbsp flour. Brown pork tho- }hroughly in hot oil in a Dutch Oven or hlarge pan over med-high heat. Stir in isoy sauce, sherry, garlic, ginger, red}ipepper, fennel, white parts of green ionions & 1 1/2 C water. @i }AiCover pan & bring to a boil. Reduce Biheat & simmer 30 minutes. Add carrots,jcover & simmer 30 minutes longer, or }S MAIN PASTA MAIN POULTRY MAIN POULTRY MAIN DISH INDIA! MAIN DISH PORK% MAIN DISH VEGETABLEB MAINDISH} FISH MAINDISH MEAT MAINDISH MEAT MAINDISH MEATB MAINDISH MEAT MAINDISH MEAT MAINDISH MEATu MAINDISp}juntil pork & carrots are tender. j @jMeanwhile, blend 1/4 C water & 2 tbsp }Ajflour. Set aside. Bj jStir green onion tops into pork mix- }jture & simmer 1 minute. Add the flour-jwater mixture & bring to a boil. Cook j& stir until mixture is slightly }jthickened. Serve over rice or noodles,as desired. kMOROCCAN PINEAPPLE TEA }k 6 SUPER 15 MIN HOT k6 C Pineapple Juice @kPeel of 1 Orange }Ak1 C Mint Leaves Bk1/2 C Sugar k2 tsps Rose Water }k (available at Drug Stores) k k }kCombine all ingredients in a Dutch kOven. Heat just to boiling and steep 15 minutes. Strain before serving. }lPOTATO-TOPPED BEEF PIE l 4 SUPER 15 MIN HIGH @l1 lb Ground Beef (lean) }Al2 Green Onions (chopped) Bl2 tsps Soy Sauce l1/2 tsp dry Mustard }l1 Egg l1/3 C Tomato Sauce l1/4 C Chutney }l1 tsp Curry Powder l1 C Milk (divided) m2 C Mashed Potato Flakes (divided) }m1 C Boiling Water m2 tbsps Butter @m1 Green Onion (chopped, optional) }Am Bm mCombine beef, the 2 chopped green }monions, soy sauce, mustard, egg, the mtomato sauce, chutney, curry powder, m1/2 C milk & 3/4 C potato flakes; mix }mwell. Press firmly into a 9" micro- mwaveable pie plate. Microwave at HIGH n(full power) for 10 minutes. }n nCombine remaining 1 1/4 C potato flake@nboiling water, remaining 1/2 C milk & }Anbutter; spread on top of meat. Sprin- Bnkle with the one chopped green onion. nMicrowave at HIGH (full power) for 2 }to 4 minutes or until potatoes are hotnBAKED CUSTARD n 4 SUPER 8 MIN HIGH }n1 1/3 C Milk n3 Eggs o1/4 C Sugar }o1/4 tsp Salt o1/2 tsp Vanilla @oPinch of Ground Nutmeg }Ao Bo oPlace milk in 2-cup microwaveable }omeasure. Microwave at HIGH until tiny obubbles appear around the edges of theocup, about 2 to 3 1/2 minutes. }o oWhisk together eggs, sugar, salt and pvanilla in bowl. Whisk in milk. Divide}pevenly betwee 4 (6 oz) microwaveable pcustard cups. Sprinkle with Nutmeg. @p }ApMicrowave at MEDIUM-HIGH (70% power) Bpuntil custard resembles soft-set gela-ptin, 3 1/2 to 5 minutes. Centre should}still be soft. Cool & chill. pLENTIL AND BARLEY STEW p 6 GREAT VARIABLE HOT }p1/2 lb dried Lentils p4 C Water q1 C Pearl Barley }q2 tbsps Vegetable Oil q2 large Onions (diced) @q2 large Carrots (diced) }Aq2 Potatoes (peeled & diced) Bq1 C Celery (diced) q1/2 C Turnip (diced) }q1 can Tomatoes (796-mL) q2 tsps Salt q1/8 tsp Pepper }q1/2 tsp dried Thyme q1 small Bay Leaf r }r rCover lentils with the 4 C of cold @rwater in saucepan. Bring to boil and }Arboil 2 minutes. Remove from heat and Brlet stand 1 hour. r }rRinse barley under cold water. Heat roil in large Dutch Oven. Add onions & rcook 3 minutes, stirring constantly. }rAdd lentils and their water & remain- ring ingredients. s }sBring to a boil. Reduce heat, cover, sand simmer about 2 hours, stirring @sfrequently. Add more water, if neces- }Assary, to keep mixture from sticking. (Mixture should be thick). sPARMESAN CHICKEN }s 4 SUPER 20 MIN 425F s1 Egg s1 tbsp Milk }s4 boneless Chicken Breast Halves s (skin removed) t }tCOATING t @t1/2 C dry Bread Crumbs (fine) }At1/3 C Parmesan Cheese (grated) Bt1/2 tsp dried Basil Leaves (crushed) t1/2 tsp dried Thyme Leaves (crushed) }t1/4 tsp Salt (seasoned if desired) tDash Pepper t }t tIn a pie plate or bowl, beat egg and umilk together. In a seperate dish, }ucombine all coating ingredients. Dip ueach chicken piece in egg mixture, @uthen dredge in coating mixture. Place }Auon baking sheet, or on aluminum foil. BuUsing a conventional oven, bake the uchicken at 425F for 20 minutes, or }uuntil juices run clear. u uIn a convection oven, bake at 425F for}15 minutes or until cooked. uCHICKEN AND ROTINI WITH DILL PESTO v 4 SUPER 20 MIN HOT }v1/2 C Pecan Pieces v1/2 C fresh Dill @v1/2 C fresh Parsley }Av1 clove Garlic Bv1/2 C Parmesan Cheese (grated) v1/2 C Vegetable Oil }vSalt & Pepper v4 C Rotini or Fusilli (uncooked) v1 tbsp Vegetable Oil }v1 lb Boneless Chicken Breasts v (cut into 1" cubes) w2 C steamed Vegetables }w (sliced carrots, cubed squash or w brocolli) @w }Aw BwIn blender or food processor, combine wpecans, dill, parsley, garlic & cheese}wprocess for 1 minute to finely chop. wWith motor running slowly add 1/2 cup woil; process another 30 seconds. Add }wsalt & pepper. Set aside. w xCook pasta until al dente (tender but }xfirm). Meanwhile, in frying pan, heat x1 tbsp vegetable oil. Add chicken @xcubes and saute over medium-high heat,}Axfor about 4 minutes, until lightly Bxbrowned. x }xDrain pasta & toss with dill pesto. xGently stir in chiken & the steamed xvegetables. Serve immediately. }x xNOTE:- y }yThe fresh dill can be replaced with y1 tbsp dried dill, increase parsley to 1 cup. }AyPASTA PRIMAVERA By 4 GREAT 15 MIN HOT y3 tbsps Butter }y2 Carrots (thinly sliced) y1 small Leek y (washed, trimmed, thinly sliced) }y1 small Zucchini (thinly sliced) y1 Red Pepper (seeded,cut into strips) z1 Yellow Pepper }z (seeded, cut into strips) z1 C Heavy Cream @z4 Green Onions (chopped) }Az1 tbsp Lemon Juice Bz1/2 tsp Salt z12 oz Pasta }z4 oz Mozzarella Cheese z (cut into 1/4" cubes) zParmesan Cheese (grated) }z z {Heat the butter in a large skillet. }{Add carrots & leek. Saute, stirring {frequently, over low heat for about 5 @{minutes. (Or cook in microwave for }A{about 2 minutes). Add the zucchini & B{pepper & cook an additional 3 minutes {(1 1/2 minutes in microwave). Add the }{cream. Heat to boiling. Boil until {reduced slightly & thickened, about 8 {minutes (4 minutes in microwave). Stir}{in green onions, lemon juice & salt. {Cook the pasta (you can use linguine |or a shaped pasta, such as fusilli) }|until al dente (tender but firm). Add |pasta & mozzarella to the sauce in the@|pan. Toss to blend. Serve with the }parmesan. B|CHOCOLATE RASPBERRY PIE | 6 FANTASTIC 14 MIN MED-HI }|1 unbaked 9" Pie Shell |1 pkg Raspberries in heavy syrup | (frozen, thawed) }|1 tbsp Cornstarch |1 tbsp Sugar }1/2 C Butter or Margarine }}1/3 C Sugar }4 oz White Chocolate (melted) @}2 large Eggs }A}3 squares Semi-Sweet Chocolate B} (cut into pieces) }2 tbsp Butter or Margarine }} } }To bake pie shell in microwave oven, }}use a glass pie plate (amber or dark }colored plate results in more brown- ~ing) & prick pastry all over, bottom }~& sides. Microwave at MEDIUM-HIGH ~(70% power) for 6 to 8 minutes, giving@~dish a half turn once. If dough puffs }A~up during cooking, gently press back B~against pie plate. ~ }~Drain raspberries, reserving syrup. ~Press raspberries through sieve. You ~should have 1 C. If short of puree, }~add enough reserved syrup to make one ~cup.  }Combine cornstarch & the one tbsp of sugar in 2 C microwaveable measure. @Stir in raspberry puree. Microwave at }AHIGH (full power) for 1 1/2 to 2 min- Butes or until thickened, stirring frequently. Cool slightly. Spread over}bottom of baked pie shell. Refrigerate In small bowl, beat the 1/2 C butter &}the 1/3 C sugar until light & fluffy. Place white chocolate in small micro- waveable bowl. Microwave at HIGH (full}power) for 1 1/2 to 2 minutes or untilmelted. Gradually beat into creamed @butter mixture. Add eggs, one at a }Atime, beating for 3 minutes after eachBaddition. Spread over chilled rasp- berry layer; refrigerate until set. } Place semi-sweet chocolate & the two tbsps butter in small microwaveable }bowl. Microwave at HIGH (full power) €for 1 to 1 1/2 minutes or until cho- colate melts. Cool chocolate slightly }(must still be fluid) & carefully pourover white chocolate layer. Refrige- @rate for at least 2 hours or until set}ALet stand at room temperature for about 30 minutes before cutting. CHEESE ENCHILADAS } 1 GREAT 6 MIN MED-HI1/4 C creamed or 2% Cottage Cheese 1/4 C Monterey Jack Cheese (grated) }1/4 C Tomato (chopped) 2 tbsps Green Onion (sliced) 1/2 tsp Chili Powder }1/8 tsp Salt 1/2 clove Garlic (chopped fine) @2 Corn Tortillas (5 1/2" size)  }A2 tbsps Taco Sauce (mild) B2 tsps Monterey Jack Cheese (grated) Sliced ripe Olives  } Combine cottage cheese, 1/4 C Monterey }Jack cheese, tomato, onion, chili ‚powder, salt & garlic. Set aside.  }Place tortillas in one stack on a microwaveable plate. Cover with wax @paper & microwave at MEDIUM (half  }Apower) for 20 to 30 seconds or until Bsoftened. }Spoon an equal amount of cheese mix- ture on to each tortilla. Roll tortil-las around cheese mixture. Arrange the}tortillas, seam sides down, in 9 inch ƒmicrowaveable pie plate. Spoon taco sauce over tortillas. Cover, with }microwaveable plastic wrap & microwaveat MEDIUM-HIGH (70% power) for two to @three minutes or until hot. Sprinkle }Awith 2 tsps Monterey Jack cheese. BMicrowave at HIGH (full power) for 30 to 45 seconds or until cheese melts. }Top with olives. SAVORY HAM-NOODLE CASSEROLE 4 VERY GOOD 1 HR 350F }2 1/2 C Noodles (fine or medium) „3 tbsps Butter 3 tbsps Flour }1 1/2 C Milk 1 1/2 C Cheddar Cheese (grated) @1/2 tsp Salt }A3 tbsps Ketchup B1 1/2 tbsps prepared Horseradish 3 C Cooked Ham (cubed) }1 1/2 C Cooked Peas (drained) Buttered Bread Crumbs } …Cook noodles in large amount of boil- ing salted water until tender but firm}and drain.  @Melt butter in saucepan; stir in flour}AGradually add milk & cook, stirring Bconstantly, until thick & smooth. Stirin cheese. } Combine noodles, sauce, salt, ketchup,horseradish, ham and peas. Pour into }lightly greased 2 quart baking dish & †top with buttered crumbs. Bake at 350Ffor 30 to 45 minutes. }CARAMEL APPLE PANCAKES  4 FANTASTIC 10 MIN HOT @2 C All-Purpose Biscuit Mix }A1 C Milk B2 Eggs 1 C Apple (coarsely chopped) }Caramel Topping (see recipe below) }Whisk together the baking mix, milk & ‡eggs until smooth; stir in apple. Pourby scant 1/4 Cupfuls onto hot greased  }griddle. Cook until edges are dry. Turn; cook until golden. Garnish with @sauteed apple slices. Drizzle with !}Acaramel topping. B TIP:- "} For pancakes lower in cholesterol, use3 egg whites for the 2 eggs; use skim #}milk. ˆ CARAMEL TOPPING:- $} 1/2 C Brown Sugar (packed) @1/4 C Whipping Cream %}A1/4 light Corn Syrup B2 tbsps Butter or Margarine 1 tsp Vanilla &} Mix the brown sugar, cream, corn syrup'}and butter in a small saucepan. Heat ‰to boiling, stirring occasionally. Stir in vanilla. (}PUMPKIN PANCAKES  8 GREAT 10 MIN HOT @2 Eggs )}A1 C Milk B1/2 C pumpkin (cooked) 1 3/4 C All-Purpose Biscuit Mix *}2 tbsps Sugar 1/2 tsp each Cinnamon, Nutmeg & Ginger1/4 C Salad Oil +}Cider Syrup (see recipe below) Š ,}Beat eggs in a small mixer bowl on high speed for 5 minutes; stir in milk@pumpkin, biscuit mix, sugar, spices, -}Aoil. Pour batter by the tablespoon Bonto medium-hot ungreased griddle. Bake until puffed & bubbles begin to .}break. Turn & bake until golden brown.Drizzle with cider syrup. /}CIDER SYRUP:- ‹ 1 C Sugar 0}2 tbsps Cornstarch 1/2 tsp Pumpkin Pie Spice @2 C Apple Cider 1}A2 tbsps Lemon Juice B1/4 C Butter or Margarine 2} Mix sugar & cornstarch in a small saucepan. Stir in spice; then cider & 3}lemon juice. When smooth, cook over Œmedium-high heat until mixture thick- ens & boils 1 minute. Remove from heat4}& blend in butter. Makes 2 1/2 cups. MAPLE APPLE RINGS @ 1 GREAT 10 MIN HOT 5}A1 Apple (large) B1 Egg 1/4 C Maple-Flavored Pancake Syrup 6}1/4 C Buttermilk 3/4 C Self-Rising Flour 7} Peel, core & thinly slice apple. Set aside. In a medium bowl, beat egg with8}syrup & buttermilk. Add flour & stir until smooth. Heat oil to 375F. @ 9}ADip apple slices, one at a time, into Bbatter. Fry a few at a time until golden & puffed up on the bottom. Turn:}& fry on second side. Drain on paper towels. If desired, sprinkle with someconfectioner's (icing) sugar. ;}STUFFED BELL PEPPERS ITALIANO Ž 8 SUPER 1 HR 400F 1 lb Mild Italian Sausage <}1 large Onion (chopped) 2 cloves Garlic (minced or pressed) @1 large Eggplant (cut into 1/2" cubes)=}A1 large Tomato (chopped) B1/4 lb Mushrooms (sliced) 1 tsp each Thyme Leaves, ground Cumin >} and crushed Fennel Seeds 8 large Red or Green Peppers 1/2 C Walnuts (chopped) ?}1 Egg 1 C Cheddar Cheese (shredded) @} Remove sausage casings; crumble meat @into a wide frying pan over medium A}Aheat & cook until browned. Add onion &Bgarlic & cook, stirring, until onion is soft. Stir in Eggplant, tomato, B}mushrooms, thyme, cumin, & fennel seedCook, uncovered, stirring occasionallyuntil eggplant is very tender to the C}bite & liquid has evaporated (about 15minutes). Let cool slightly. D}Cut off pepper tops; remove seeds. Drop peppers & tops into a large quan-@tity of boiling water; boil, uncoveredE}Afor 3 minutes. Drain, plunge into coldBwater, then drain again. Arrange pep- pers in a greased, shallow 2 quart F}baking dish. Stir walnuts, egg, & 1/2 cup of the cheese into vegetable mix- ture; evenly spoon into peppers. Re- G}place pepper tops. ‘ Bake, uncovered, in a 400F oven for 25H}minutes or until hot throughout. Un- cover, remove pepper tops, sprinkle @filling with remaining cheese, & bake I}Afor 10 minutes more or until cheese ismelted. Replace tops, if desired. SALMON RING LOAF J} 4 SUPER 15 MIN HIGH 2 cans Pacific Salmon (7 1/2 oz each) 1/2 C Celery (chopped) K}1/2 C Carrot (grated) ’1/2 C fine dry Bread Crumbs 1/3 C finely chopped Green Pepper L}1/3 C Skim Milk Powder 1/4 C finely chopped Onion @1 Egg M}A2 tbsps Lemon Juice B1/2 C grated Mozzarella Cheese Salt & Pepper (to taste) N} Flake salmon, including juices & well O}mashed bones, into a bowl. Add remain-“ing ingredients, except mozzarella, combining thoroughly. Spread evenly P}in small ring mold or around a cup placed in the center of an 8" pie @plate. Cover with wax paper and micro-Q}Awave at HIGH for 8-10 minutes. Sprin- Bkle with mozzarella, recover with wax paper, & let stand 5 minutes before R}serving. SAVORY CABBAGE ROLLS 5 SUPER 15 MIN HIGH S}1 med Cabbage ”1 C Water 1 lb Ground Pork T}1 med Onion (chopped fine) 1 C cooked Rice @1 large Egg (lightly beaten) U}A1 tsp Salt B1 tsp Paprika 2 tsps Worcestershire Sauce V}1/4 tsp Pepper 1/4 tsp Garlic Powder W}SAUCE:- • 1 can Tomato Sauce (398-mL) X}1/4 tsp dried Basil  @ Y}AFor rolls, remove core of cabbage, Bcutting in far enough so that the outer leaves can be easily removed. Z}Place whole cabbage & water in a microwaveable bowl. Cover with microwave- able plastic wrap, venting one corner.[}Microwave at HIGH (full power) for 15 –minutes or until leaves are tender. \}Remove cabbage, cool slightly, and remove 10 leaves. Trim the center rib @ofeach leaf. ]}A BCombine pork, onion, rice, egg and theseasonings. Mix well & divide into 10 ^}portions. Place a portion at the base of each cabbage leaf. Fold the sides of the leaf over the meat mixture and _}roll up. — Arrange rolls, seam side down, in a `}8 X 12 inch microwaveable baking dish. @Pour tomato sauce over rolls and then a}Asprinkle with basil. Cover dish with Bmicrowaveable plastic wrap, venting one corner. Microwave at HIGH (full b}power) for 8 minutes. Baste rolls withtomato sauce. Microwave at HIGH (full power) for 7 minutes. c} ˜NOTE:- d}For lower powered Microwaves, add about 30 percent more time. @CORN-CRAB CHOWDER e}A 6 SUPER 15 MIN HOT B3 large Ears Corn 1/2 med Onion (chopped fine) f}4 tbsps unslated Butter (divided) 1 1/2 tbsps Cornstarch 3 C Whipping Cream g}2 C Fish or Chicken Stock ™4 oz fresh Crab Meat Salt & Pepper to taste h}  @With a sharp knife, cut the corn ker- i}Anels from the cob & place in a large Bheavy saucepan with fish stock. j}Saute onion in 1 tbsp unsalted butter & add to saucepan. Bring to a boil andreduce by one-quarter. Add whipping k}cream & bring to boil. š In small pan, melt the remaining threel}tbsps butter, stir in cornstarch and cook 1 minute to make a roux. Stir @into the soup. Add crabmeat, salt and m}Apepper to taste & heat through. Serve!! INDONESIAN BAMIE n} 2 SUPER 15 MIN HIGH 3 oz Vermicelli (broken in half) 1/2 lb Beef Top Round or Flank Steak o}3 tbsps Soy Sauce ›1 tbsp Water 1 tbsp Vegetable Oil s}H POULTRY MAINDISH POULTRY MAINDISH POULTRYp MAINDISH VEGETABLE@y MAINDISH VEGETABLE@0 MEATLESS VEGETABLE, q}MEXICAN POULTRYB MICROWAVE CHEESEA| MICROWAVE DESSERTn MICROWAVE EGGl MICROWAVE MEAT MICROWAVE MEAT@c MICROWr}AVE MEAT` MICROWAVE PASTA+ N.A. INDIAN BREADA) N.A. INDIANN BREADO ORIENTAL FISHf ORIENTAL MEAT@ ORIENTAL S}2 tsps Garlic (fine chopped) œ1 tsp Cornstarch 1/4 tsp Red Pepper (crushed) t}1 C Celery (diagnol-sliced) 3 med Plums (pitted & sliced) @2 Green Onions (cut diagonally 1" pcs)u}A B Cook vermicelli conventionally in v}large pot of boiling salted water for 6 to 8 minutes or until done. Drain. Set aside. w} Cut Beef steak across the grain into thin slices. x} Combine soy sauce, water, oil, garlic,@cornstarch & red pepper in microwave- y}Aable 2 quart casserole. Cover & micro-Bwave at HIGH (full power) for 2 to 3 minutes, stirring once, until mixture z}is clear & thickened. Stir in Beef strips, celery & plums. {}Cover & cook at HIGH (full power) for ž2 to 3 minutes or until beef loses most of its pinkness. Stir in onion & |}vermicelli. Cover & cook at HIGH (fullpower) for 1 or 2 minutes or until hotand steamy. }}ASEAFOOD KABOBS B 6 FANTASTIC 1 HR 20 MIN HIGH 4 slices Bacon (cut into 3 pieces) ~}2 tbsps Soy Sauce 2 tbsps Honey 2 tbsps White Wine }1/8 tsp Garlic Powder Ÿ12 whole Waterchestnuts 12 Sea Scallops (1/2 lb) }1 small Green Pepper (cut in 12 chunks12 short wooden skewers (3" long) @ (toothpicks) }A B In a 1 quart casserole, microwave the }bacon pieces at HIGH for 1 to 1 1/2 minutes, or just until bacon begins tobrown. }  Drain, reserving 1 tbsp of bacon drip-pings in the casserole. Set bacon }aside on a paper towel lined plate.  @Add soy sauce, honey, wine & garlic }Apowder to the casserole. Stir. B Microwave at HIGH for 45 seconds to }1 minute, or until the marinade mix- ture can be stirred smooth. Set aside. }Wrap 1 piece of bacon around each ¡water chestnut. Assemble each kabob byplacing ingredients on skewer in the }following order: scallop, bacon-wrap water chestnut & green pepper chunk. @Repeat to form 12 kabobs. }A BPlace kabobs in marinade mixture. Turn to coat. Cover & chill for 1 to 2}hours. Arrange the kabobs on a roast- ing rack with the scallops toward the outside. Microwave at MEDIUM fot 5 to }7 minutes or until the scallops are ¢firm & opaque, turning kabobs over & basting with marinade once during }cooking time. POLYNESIAN CHICKEN WINGS @ 6 SUPER VARIABLE HIGH }A1 1/2 lbs Chicken Wings B MARINADE:- } 1/2 C Teriyaki Sauce 1/4 C Apricot Preserves }2 tsps Lemon Juice £1/4 tsp Red Pepper Flakes (crushed) 1/4 tsp dry Mustard }  @Seperate each wing into 3 parts, cut- }Ating at the joints. Discard the wing Btips. Set chicken pieces aside. Com- bine the marinade ingredients in a 2 }cup measure. Microwave at HIGH for 1 to 2 minutes, or until marinade is hotand let marinade cool slightly. } ¤Combine the chicken wings & marinade in a large plastic food-storage bag. }Secure the bag & chill for at least 2 hours, or overnight. Pour chicken & @marinade into a 9 inch square baking }Adish. Cover with wax paper. Microwave Bat HIGH for 11 to 13 minutes, or untilmeat is no longer pink, stirring once }or twice during cooking. Serve. CORNBREAD WITH CHILI CON CARNE FILLING 6 SUPER 45 MIN 400F }1 C each: All-purpose Flour, ¥ Yellow Cornmeal 2 tbsps Sugar }1/2 tbsp Salt 4 tsps Baking Powder @2 Eggs (beaten) }A1 C Milk B1/4 C Margarine (melted) 1 can Chili Con Carne (680 g) }1 C each: shredded Cheddar Cheese, Pitted Ripe Olives, dairy Sour Cream or } plain Yogurt ¦ }In a shallow, oiled 1 1/2 quart bakingdish, combine flour, cornmeal, sugar, @salt & baking powder. In a small bowl,}Ablend together eggs, milk and melted Bmargarine. Stir in egg mixture into flour just until moistened. With a }large spoon, make a well in the centreof the batter. Spoon in chili con carne. Sprinkle cheese over surface. }Bake at 400F for 25-30 minutes until §puffed and golden. Serve with sour cream & olives. }LEMON PINEAPPLE CHICKEN  2 SUPER 20 MIN HOT @1 large fresh Pineapple }A (reserve half) B1 tbsp Oil 2 half Chicken Breasts (skinned,boned)}Freshly Ground Pepper 1/4 to 1/2 tsp dried Thyme 2 tbsp Flour }1/2 C Water or Pineapple Juice ¨1 tbsp fresh Lemon Juice 3/4 tsp Chicken Bouillon Crystals }  @Twist crown from pineapple. Cut }Alengthwise in half. Wrap & refrigerateBhalf for later use. Cut remaining halfpineapple crosswise in 6 slices. Peel }away the rind. Lightly saute sliced pineapple in oil. Remove from skillet. }Meanwhile, pound chicken to 1/2 inch ©thickness. Cut each split breast in half. Sprinkle with pepper and thyme. }Coat with flour. Brown for several minutes on both sides in pan juices. @Cover & simmer 1 to 2 minutes. Arrange}Achicken on serving plate with pine- Bapple. }Add water or pineapple juice, lemon juice & chicken bouillon to skillet. Boil until reduced by half, stirring }often. Spoon over chicken and fruit. ª NOTE: } Also delicious with boned, skinless @chicken thighs. Pound to flatten and }Adivide once or twice. Follow previous Bdirections, but lengthen simmering time to 5 minutes or so. }CHEESE MEATLOAF 4 SUPER 2 HRS 350F 1 1/2 lbs Ground Beef (lean) }2 Eggs «2 tsps dry Mustard 1 tsp Salt }Dash of Pepper 1 Onion (finely chopped) @2 tsps Parsley (chopped) }A1 tbsp Flour B8 oz Mozzarella Cheese (sliced or grated, room temperature)}2 tbsps Butter (melted) }Combine all but last 3 ingredients, ¬mixing well. Lightly dust wax paper orfoil with flour, & place meat mixture }on top. With floured hands, press meatinto thin rectangle. Cover lightly @with foil, & refrigerate for about one}Ahour. When meat is chilled, cover withBcheese. Roll up meat, place in 5 x 7 inch loaf pan. Brush with the melted }butter, & bake for about 50 minutes at350F. HAMBURGER STROGANOFF } 4 GREAT 25 MIN HOT ­1 lb Ground Beef (lean) 1 small Onion (chopped) }1 stalk Celery (finely chopped) 1 can Mushrooms (sliced, drained) @1 can Cream of Chicken Soup }A1/2 tsp Salt BDash of Pepper 1/2 c Sour Cream } Brown ground beef & saute onion and }celery in frying pan. Drain well. Add ®mushrooms, soup, salt & pepper. Simmerfor at least 15 minutes. Add the sour }cream & continue to simmer until the Stroganoff is heated through, about 5 @minutes. Serve over medium egg noodles}or over rice. BHEARTY BEEF AND BEAN SOUP 10 SUPER 1 HR HOT }2 lbs Ground Beef 2 med Onions (chopped) 1 clove Garlic (crushed) }1 small head Green Cabbage ¯ (slice coarse) 1 can Tomatoes (796-mL) }6 C Water 1 1/2 tsps Salt @1/2 tsp dried Oregano }A1/4 tsp Red Pepper (crushed) B1 Chicken Bouillon Cube 1 can White Kidney Beans } (drained, 540-mL) 1 C Parmesan or Romano Cheese (grated, divided) } ° In large heavy saucepan, cook beef, }onions, and garlic until beef is well browned. With slotted spoon, remove @beef mixture to a bowl. }A BTo drippings in saucepan, add cabbage and cook over medium heat, stirring }frequently until cabbage is tender. Return beef mixture to saucepan. Add }tomatoes, water, salt, oregano, the ±crushed red pepper, and bouillon cube.Bring to a boil. Reduce heat, cover }and simmer for 30 minutes. Stir in thebeans and 1/2 C cheese; heat through. @ }ATo serve, sprinkle remaining 1/2 cup cheese on top of soup. } }EAFOOD PANCAKES DESSERTj REFRESHING DRINKN SIDE DISHVEGETABLE3 SNACK FRUIT SNACK FRUIT SOUTHWESTERN SOUP}. SPECIAL SOUPC SPICY FISHB8 TRADITIONAL STARCHBsQUICK-COOKING POULTRY FRUIT SNACK FRUIT SOUTHWESTERN SOUPQ