@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( - 62 7GREAT> D30 MINK b350F @8 Eggs (large)z }A2 tbsp Margarine or Butter( BB1/2 tsp Cream of TartarQ l2 tbsp All-Purpose Flourz }1/2 tsp Salt( 61/4 C WaterQ i1 lb fresh Chorizo orz } hot Italian Sausage links( A1 large Onion (sliced)Q s1 Green Pepper (cut in slivers)z }1 can (28 oz) Whole Tomatoes( @ (drained & chopped)Q T@z }A( BSeperate the eggs, placing the whites in a large bowl & the yolks in a small }ǁbowl. Let them warm to room tempera- ture. In an ovensafe 10 inch omelet pan or skillet, melt margarine, and }Itilting the pan to grease the bottom & sides. Preheat oven to 350F.Q Tz }$With electric mixer at high speed,( beat egg whites with cream of tartar @until stiff. With same beaters, beat }Atogether yolks, flour, salt & water Bjust until blended. Fold yolk mixture into beaten whites. Spoon egg mixture }\into greased skillet. Bake omelet 25 to 30 minutes or until top is lightly browned.z }( tMeanwhile, in another large skillet, cook Chorizo until well browned.z }Remove to drain on paper towels. Pour off all fat from skillet. Add onion & @cook until tender. Stir in the green }Apepper & saute 1 minute. Add tomatoes B& heat to boiling. Slice Chorizo and stir into tomato mixture; remove pan }Cfrom heat; keep warm.( +Q tWhen omelet is firm, run spatulaz }around sides of skillet to loosen frompan & make a slit partway down throughthe center. Fold omelet in half and }slide onto a warm plate. Spoon some sauce around omelet. To serve, cut the@omelet across into slices. Pass the }remaining sauce in a bowl.( >BCHILI CHEESE STRATAQ V 8[ `GREATg pOVERNIGHTt 350F }12 slices firm White Bread( t2 pkgs sliced Swiss Cheese (6 oz size)1 can chopped Green Chili (4 oz)z }5 Eggs (large)( 33 C MilkQ k1 tbsp prepared Mustardz }#1 tsp Oregano (chopped, fresh) or( @1/4 tsp dried OreganoQ `@1/4 tsp Saltz }ADash hot Red-Pepper Sauce( TBBacon Curls & fresh Oregano (optional)z }( Grease a 13x9 inch shallow oval bakingpan. Cut bread diagonally in half. Cut}Mcheese slices crosswise in half, then diagonally into triangles. ArrangeQ half the bread in bottom of pan. Top }with half the cheese & half the chili.Arrange remaining bread & cheese,over @lapping the slices, around top of the }1Achili layer. Sprinkle with remaining Bchili.Q Tz }ǁIn bowl, beat eggs. Then beat in milk,mustard, oregano, salt & pepper sauce.Pour egg mixture over layers in the }Zbaking pan. Cover tightly with foil & refrigerate at least 2 hours or over night.z }( uPreheat oven to 350F. Bake strata for @40 minutes. Remove foil & bake 10z !}$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.Q oTALLY SAVALAS' RICE PUDDINGz #} 4 GREAT 1 HR" HOT The "KOJAK" star whips up this all- American dish for his favorite guests.$}C ( + Q ]@ 1 qt Milkz %}% A 1/2 C Sugar( 5B 1/2 C RiceQ Z 3 Eggsz &} 1 tbsp Sugar( = Nutmeg (for color)Q T z '} ( Combine milk, 1/2 C Sugar & Rice in a saucepan. Bring to a boil. Reduce heat(}1 & simmer for an hour or until rice is  mushy.Q T@ z )}3A Stir frequently to prevent sticking orB burning.Q T z *}ǁ 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.z ,} SWEET AND SOUR CHICKEN( - 42 7GREAT> D10 MINK 400F @ If you can, choose chickens that are -}DA still warm and only lightly browned - B they will work perfectly.Q T z .} ( _ 2 (3 1/2 to 4 lb) Rotisserie Chicken 1/2 C Honeyz /} 1/2 C Dijon-style Mustard( E 4 tbsp Butter or MargarineQ d 2 tsps Soy Saucez 0} ( + Q @ Line a broiler pan with foil. Split 1}KA broiled chickens in half lengthwise. B Place halves, skin side up, on aQ broiler rack over foil-lined broiler 2} pan. Preheat oven to 400F.( + Q 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}J spread part of the mixture evenly over skin side of each chicken half.Q T@ z 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}Cv glaze over simmering water. Transfer each broiler half to a warm serving plate and serve at once. Pour warmz 7}7p glaze into four small dipping bowls orone large bowl and serve with chicken.TURKEY IN PUFF PASTRY SHELLSz 8} 4 FANTASTIC 15 MIN" 6HOT 2 Egg YolksQ s@1/2 tsp Garlic Juice (optional)z 9}A1/2 C Half & Half( KB1/2 small Vidalia Onion (minced)Q t1/2 small Green Pepper (chopped)z :}3 tbsp Butter or Margarine( o1/2 lb smoked Turkey Breast (diced) 1/4 C Ripe Olives (chopped)z ;}1/4 C Chicken Broth( +/ 3SaltQ TX ^Pepperz <}4 baked Puff Pastry Shells( +Q T@z =}APlace egg yolks in a small bowl. Beat Buntil blended. If desired, stir in thegarlic juice. Add half & half. Beat >}until smooth. Set aside.( +Q 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 @}polives. Add broth and season lightly with salt and pepper. Stir until the @turkey is thoroughly heated.z A}A( BAdd egg yolk mixture. Continue to stiruntil liquid thickens (do not allow toB}Eboil). Spoon turkey into puff pastry shells. Serve immediately.Q gPASTA WITH CRABMEATz C} 4 GREAT 20 MIN" JHOT 1 tsp Corn Oil or Vegetable OilQ `1/4 tsp Saltz D}"1/4 lb Butter (room temperature)( i1 med. Tomato (halved,seeded,chopped) @1 pkg Linguine (8 oz)z E} A1/4 lb Mushrooms (large,diced)( FB6-8 Imatation Crabmeat LegsQ TX m(cut in small chunks)z F}Salt( 1PepperQ Tz G}( Fill a large pot with water. Bring to a boil. Stir in salt & oil. Add the H}GLinguine, stirring once to seperate strands. Cook until tender yet still @firm to the bite. Drain into a colan- I}I3Ader leaving about 1/2 C of water in Bthe pot.Q Tz J}ǁReturn 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}swell mixed & hot. If desired, season with additional salt & pepper. Serve. @RAYMOND BURR'S CHOCOLATE MOUSSEz M}A 6 FANTASTIC 25 MIN" mHOT B1 jar Chocolate or Fudge Sauce (10 oz)1 env. Unflavored Gelatinz N}1/4 C Water (cold)( ?1 tsp Instant CoffeeQ j1/4 C Brandy or Cognacz O} 1/2 pt Heavy or Whipping Cream( +Q Tz 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}4Auntil clear. Add to hot sauce, while Bstirring.Q Tz R}ǁRefrigerate sauce in bowl until cool. Dissolve 1 tsp instant coffee in 1/4 Cbrandy or cognac. Stir in chocolate S}Tmixture. Whip cream until stiff, then gently fold chocolate mixture into it.z T}LPour into 6 sherbet glasses. Refri- gerate overnight or several hoursQ c@before serving.z U}A( fBGarnish with unsweetened whipped creamif desired. Enjoy!z V}MINIATURE CHEESECAKES( . 122 7GREAT> D20 MINK 375F 1 pkg Cream Cheese (room temp.,8 oz) W} 1 large Egg( 61/2 C SugarQ j1/2 tsp Almond Extractz X}3 tbsp Vanilla Wafer Crumbs( T3 tbsp Cherry, Strawberry or Raspberry@[ ^Jamz Y}A( +BQ Preheat oven to 375F. In large bowl, Z}Gcombine cream cheese, egg, sugar and almond extract. Beat until light and fluffy. Line a 12 Cup miniature (1 3/4[}[7inch diameter) muffin pan with paper baking cups.Q Tz \}vPlace about 1 tsp vanilla wafer crumbsin bottom of each cup. Press down with@back of small spoon or fingertips.z ]}FAFill cups with cream cheese mixture. BTop each with 1 tsp of jam.Q Tz ^}bBake in preheated oven for 10 minutes.Let cool in pan on rack to room temp. RASPBERRY FOOLz _} 4 FANTASTIC 10 MIN" LCOOL 1 pkg frozen Raspberries in SyrupQ TZ a(10 oz)z `} 1 pint Whipping Cream (2 cups)( ^1 tbsp Framboise Liqueur or Light Rum @(optional)z a}A( +BQ Place frozen block of Raspberries in ab}ǁmedium-size bowl. Set aside at room temperature until thawed. Pour off & discard all but about 1/4 C of syrup. c}( LIn another medium-size bowl, beatQ pcream until soft peaks form.z d}( If desired, fold in Framboise liqueur @or Rum. With a rubber spatula, stir ine}=Athawed Raspberries to create a nice Bmarbelized design.Q Tz f}$Cover & refrigerate until ready to( pserve. Spoon into parfait glasses or stemmed wine glasses. Enjoy!z g}CURRIED CHICKEN AND SHRIMP( - 62 7GREAT> D10 MINK nHOT 1/4 lb Butter or Margarinez o}hhoo}i}VX}j}nnww}k}/1}l}C|m}mXZ` BREAKFAST DESSERT5 CELEBn}RITY BREAD' DESSERT FESTIVE DESSERT FESTIVE DESSERT FRUITBQ DESSERT PIE DESSERT PUDDING DESSERT RICEA}1 tbsp Curry Powder( C3 tbsp All-Purpose FlourQ \2 C Milkz p}2 C Chicken Broth( <2 tbsp dry SherryQ @2 C Chicken or Turkey (diced,cooked) q}TA1 pkg tiny Shrimp (frozen,thawed,6 oz)BCooked Rice or Oriental Noodles (hot) z r}( ;ACCOMPANIMENTS:-Q Tz s}Chutney, finely chopped salted peanutsshredded coconut, tart jelly, finely chopped sweet pickles, chopped ripe t}Dolives, sliced pimento-stuffed green olives, seedless raisins.Q T@z u}A( MBMelt butter in large heavy skilletQ over low heat. Stir in Curry powder & v}qflour. Cook until bubbly. Slowly stir in milk & broth. Bring to a simmer. Cook, stirring, until smooth.z w}( Add sherry, chicken & shrimp. Continueto stir until mixture is hot. Serve x}$over hot rice or noodles. Pass the( Caccompaniments at table.Q ^@PITA PIZZAz y}A 4 GREAT 10 MIN" D400F B4 whole-wheat Pita BreadsQ s6 tbsp Pizza or Spaghetti Saucez z}+6 tbsp part-skim Mozzarella (shredded)Q kTOPPING OF YOUR CHOICE:z {}( Slice pitted Olives, sliced Zucchini, slivered Green Peppers, sliced Pep- |}"peroni, sliced Mushrooms, sliced( YBroccoli Florets, frozen green Peas or@Corn.z }}A( +BQ Preheat oven to 400F. Spread each Pita~}Gevenly with 1 1/2 tbsp sauce. Sprinkleeach with some cheese and a topping ortwo. Or arrange toppings into faces. }LBake the pizzas on a baking pan in theoven for 5 minutes. If you have aQ microwave oven, place pizza on a paper}v towel lined microwavable plate. Then  microwave on Medium-High (70 % power) @ for 1 or 2 minutes or until cheesez }7A melts, rotating plate after half the time. Serve.Q a BABOON BUTTERz } GREAT 5 MIN" ^COOL 1 large or 2 small very ripe Bananas (peeled)z } 1/2 C Peanut Butter( B 1/4 tsp ground CinnamonQ s!Handful of Raisins, Currants orz }!chopped Dates( +!Q T@!z }MA!In bowl using a fork, mash the banana B!and stir in the Peanut Butter. AddQ !Cinnamon and dried Fruit. Mix again }#!until everything is well blended.( +!Q u!Use as a spread for bread, toast,z }!!crackers or crisp apple wedges.( =Makes about 1 Cup.Q o"PINEAPPLE AND PORK STIR-FRYz }" 4 FANTASTIC 20 MIN" aHOT "12 oz Pork Tenderloin or boneless Pork@"(fat trimmed)z }A"1 small fresh Pineapple( =B"1/2 C Orange JuiceQ c"1/4 C Soy Saucez }""1/2 tsp instant Chicken Bouillon( B"1 clove Garlic (minced)Q b"1/8 tsp Pepperz }"2 tbsp Cold Water( ;"4 tsp CornstarchQ #1 med Red or Green Pepper (1" squares)}#1 tbsp Cooking Oil( +#Q T@#z }LA#Partially freeze pork. Slice thinly B#into bite size strips. Set aside.Q #Remove pineapple crown. Cut off peel. }^#Remove all eyes from fruit by cutting #diagonal wedge-shaped grooves in the #pineapple.z }#( #Cut the pineapple lengthwise into 8 $wedges, reserving any juice. Cut off }Ct$center core from each wedge. In small $bowl, combine reserved pineapple juice@$orange juice, soy sauce, instantz }jA$bouillon, garlic and pepper. Set asideB$In small bowl, blend cold water into $cornstarch. Set aside.z }$( v$In WOK or large skillet, stir-fry pork$and red or green pepper in hot oilz }$over high heat 3 or 4 minutes or until$pork is just browned. Remove from WOK.%Pour juice mixture into WOK. Add the }v%pineapple wedges. Cook, covered, for 2%minutes. Remove wedges with slotted @%spoon and arrange on platter. Keepz }A%warm.( +B%Q %Return pork and peppers to hot liquid }ǁ%in WOK. Stir in cornstarch mixture. %Cook and stir until thickened & bubbly%(if sauce is to thick, add a few tbsp }C%of water). Spoon pork mixture atop thepineapple wedges. Serve.Q &CARROLL O'CONNORS EGGPLANT SICILIANA }& 6 FANTASTIC 35 MIN" :350F &1 C Cooking OilQ @&2 large Eggplants (peeled,sliced 1/2" }$A&thick, salted & dusted with flour)( LB&1/2 lb Mozzarella Cheese (grated)Q o&3 hard-boiled Eggs (sliced)z }&1 1/2 tbsp Basil (ground)( A&Salt & Pepper to tasteQ p&1 C Parmesan Cheese (grated)z }&( +&Q 'Heat oil in skillet. Brown eggplant }'slices on both sides. Arrange half the'slices in a shallow baking dish. Cover@'with Mozzarella cheese and sliced hard}A'boiled eggs. Season with Basil, salt &B'pepper. Cover with remaining slices of'Eggplant. Sprinkle Parmesan cheese on }B'top. Bake in 350F oven for 20 minutes or until top is golden.Q l'MELT IN MOUTH SHORTBREADz }' GREAT 30 MIN" 8300F '1/2 lb ButterQ e(1/2 C Icing Sugarz }(1 1/2 C Flour( <(1/4 C Corn StarchQ T@(z }A(( B(Beat butter until very light in color.(Whip in icing sugar. Slowly add flour }C$(and cornstarch, and mix very well.( t(Drop from teaspoon on to an ungreased (cookie sheet. Add candied cherryz }g(halves for garnish, if desired. Bake (at 300F for 20 to 30 minutes, or until)delicately browned.z })( )(Do Not double this recipe. The secret@)to this shortbread is in the beating--} it's impossible to over-beat).( 2B)BANNOCKQ T)[ `SUPERg m20 MINt 350F } )5 C Flour( 5)2 tsp SaltQ h)10 tsp Baking Powderz } )6 tsp Sugar( 6)6 tbsp LardQ T*z }*( L*Blend all of the dry ingredients.Q @*Melt lard and add to lukewarm water. }iA*Pour over dry ingredients. Stir with aB*fork or by hand. Knead until most of *the flour is used up.z }*( *Divide into 2 mounds. Spread or roll *to 1/4" or 3/4" thickness. Put onto a }$*greased pan and prick with a fork.( a*Bake at 350F in preheated oven until evenly brown.z }+BANNOCK ON A STICK( ++2 7SUPER> D15 MINK ]HOT @+1 C Flourz }A+1 tsp Baking Powder( 7B+1/4 tsp SaltQ _+1 tsp Sugarz }+Water( ++Q T+z }o+Mix the dry ingredients together. Add +enough water to make a stiff dough. ,Bake as a cake or biscuits.z },( ,Roll sides of plastic bags and make an@,indentation in the dry ingredients. }MA,Pour a small amount of milk or water B,into this. Stir with a clean stickQ ,until stiff dough is wrapped around }0,it. Bake in heat of open fire until done.Q n,CHICKEN TORTILLA CASSEROLEz }, 6 FANTASTIC 1 HR" g375F ,2 cans Chunk Chicken (5 oz size,drain)-1 can Green Chiliesz }C- (4 0z size, diced, drained)( F-1 can Cream of Chicken SoupQ q@- (10 3/4 oz size, undiluted)z }A-1 can Tomato Sauce (8 oz)( EB-Vegetable Oil (for frying)Q -1 doz Corn Tortillas (refrigerated) }+-2 C Cheddar or Colby Cheese (shredded)-Q T-z }-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- }M.peat layering, ending with remaining .cheese. Cover and bake 30 minutes.Q .Uncover and bake 15 minutes longer. }E.Garnish with pickled chili peppers andfresh parsley, if desired.Q f/PEACH PUMPKIN SOUPz }/ 4 GREAT 20 MIN" iHOT /1 can Peach Slices in Juice (16 oz) @/1 can Pumpkin (16 oz)z }!A/1 can Chicken Broth (13 3/4 oz)( FB/1/4 tsp Lemon Peel (grated)Q f/2 tbsp Lemon Juicez }/1/2 tsp Fine Herbs( F/1/4 tsp Ground White PepperQ T/z }/( /In food processor or blender, puree 0the peaches with its juice. In large }a0saucepan, blend peach puree with the 0remaining ingredients. Heat, stirring occasionally.z }A0GARDEN VEGETABLE CHILI( -B0 62 7GREAT> D45 MINK HOT 0It's not the meat that makes the chili}r0it's all those wonderful seasonings. 0This meatless combination is tasty, 0filling and good for you, too.z }0( +0Q l12 Garlic Cloves (minced)z }11 C Onion (chopped)( ;11 tbsp Salad OilQ g@12 C Celery (sliced)z }A11/2 C Green Pepper (chopped)( DB11 med Zucchini (shredded)Q 11 can Kidney Beans (16 oz, drained) }C12 C Tomatoes (16 oz each)( 711/2 tsp SaltQ 11 1/2 tsp Chili Powder (or to taste) }!1Imitation Sour Cream (optional)( +1Q T2z }2In a large kettle, saute garlic and 2onion in oil until onion is soft. Stir@2in celery, green peppers, zucchini, }pA2kidney beans, tomatoes, salt and chiliB2powder. Simmer, uncovered, at least 245 minutes to blend flavors.z }2( 2Before serving, taste chili and add 2enough extra chili powder for desired }G2'bite'. Serve with a dollop of imita- 2tion sour cream, if desired.Q T3z }165 calories a serving.( 73APRICOT BARSQ W@3 24[ `GREATg m45 MINt 350F }A33/4 C Butter (room temp.)( 4B31 C SugarQ Y31 Eggz }31 1/2 tsp Vanilla( 731/2 tsp SaltQ ]32 C Flourz }31 1/2 C Coconut (shredded)( A38 oz Apricot PreservesQ i41 C Walnuts (chopped)z }4( +4Q i@4Preheat oven to 350F.z }A4( B4Cream butter, sugar, egg and vanilla. 4Mix in salt, flour and coconut & stir }4well.( +4Q @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.( +B5Q 5Spread apricot preserves over mixture.}ǁ5Sprinkle nuts over preserves. Crumble 5reserved 3/4 C dough over top. Bake 530 minutes. Cool slightly and cut into} 24 bars.( L5VINCENT PRICE'S PRUNE HONEY BREADQ V6 1[ `GREATg p1 1/4 HRSt 325F }C"6Prunes make this bread moist and( 56delicious.Q T@6z }A6( 0B61 EggQ a61 tsp Vanillaz }61 tsp Baking Soda( J61 1/2 C Prunes (pitted,chopped)Q e61 C Boiling Waterz } 61/2 C Honey( 861 1/4 C FlourQ _72/3 C Sugarz }71 C Walnuts (chopped)( +7Q T@7z }A7Preheat oven to 325F.( +B7Q v7Beat egg and combine with vanilla,z }M7baking soda, prunes and water. Cover 7and let stand 20 minutes, then addQ 7honey. Sift together flour and sugar. }47Add the prune mixture and walnuts and 7mix well.Q T8z }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( Ethoroughly before serving.Q j8SWEET POTATO CASSEROLEz }8 8 FANTASTIC 1/2 HR" M350F 8This traditional Southern favoriteQ 8will make eyes light up north, south, }8east and west!( +8Q T9z }$93 C Sweet Potato (cooked & mashed)( 491 C SugarQ l@91/2 C Margarine (melted)z }A92 Eggs (well beaten)( 5B91/3 C MilkQ a91 tsp Vanillaz }9( +9Q \9TOPPING:z }9( <91/2 C Brown SugarQ _:1/4 C Flourz }:2 1/2 tbsp Margarine( ?:1 C Pecans (chopped)Q T@:z }A:( @B:Preheat oven to 350F.Q T:z }C$:Combine sweet potatoes, sugar, the( q:margarine, eggs, milk and vanilla and :mix well. Put in baking dish.z }:( :For topping, mix sugar, flour, pecans ;and margarine. Sprinkle on top of the }"potato mixture. Bake 25 minutes.( C;PUFFED TURKEY SANDWICHESQ V@; 6[ mFANTASTIC 15 MINt 450F }FA;1 2/3 C cooked Turkey (fine chopped) B;1/2 C Celery (fine chopped)Q d;1/3 C Mayonnaisez };1 1/2 tbsp Lemon Juice( C;Salt & Pepper (to taste)Q n;6 slices Whole Wheat Breadz };Butter( 7;3 Egg WhitesQ a1/2 C Brown Sugarz }>1/4 C Butter or Margarine( +>Q T@>z }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.( +>Q >Cover and bake at 350F about 45 to 60 }minutes or until tender.( ?>ORANGE-RICE STUFFINGQ T?[ `GREATg m20 MINt HOT }C]?Makes enough stuffing for a 12 pound ?turkey. Also good for stuffing chicken@?and duck.z }A?( +B?Q o?1/2 C Brown Rice (uncooked)z }?1/2 C Orange Juice( A?1 lb Pork Sausage MeatQ i?3/4 C Onion (chopped)z }?1 tsp Poultry Seasoning( 6?1 C RaisinsQ i@1 C Walnuts (chopped)z }@4 Oranges (sectioned)( +@Q T@@z }gA@Cook rice according to package direc- B@tions, substituting orange juice for @1/2 C of the water.z }@( @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 }Esections. Mix lightly.( CACHICKEN-BROCCOLI SKILLETQ V@A 4[ `GREATg m20 MINt HOT }$AA1 pkg frozen Broccoli (10 oz, cut)( BA2 whole Chicken Breasts - 8 oz each A (skinned, split, boned, 1/2" strips)}ASalt & Pepper (to taste)( @A1/4 C Onion (chopped)Q iA2 tbsp diet Margarinez }A1 tsp Lemon Juice( GA1/4 tsp dried Thyme (ground)Q `B3/4 tsp Saltz }B1/8 tsp Pepper( IB3 med Tomatoes (cut in wedges)Q T@Bz  }AB( MBBThaw Broccoli. Season chicken withQ Bsalt and pepper to taste. Cook chicken }$Band onion quickly in hot margarine( MBuntil just done. Stir in Broccoli,Q Blemon juice, thyme, 3/4 tsp salt and  }nB1/8 tsp pepper. Cook, covered, 6 mi- Bnutes. Add tomatoes. Cook, covered, 3 to 4 minutes. Serve hot.z  } CFISH CREOLE( -C 62 DFANTASTIC 30 MINK HOT @CFish in a spicy tomato sauce served  }AACover hot rice is a classic Cajun dish BCyour family will love.Q TCz }C( iC16 oz Fish Fillets (fresh or frozen) C1/3 C Onion (chopped)z }C1/3 C Green Pepper (chopped)( AC1 clove Garic (minced)Q rD1 can Tomatoes (16 oz, cut-up)z }D2 tbsp Parsley (snipped)( qD1 tbsp Instant Chicken Bouillon powder@Ddash bottled hot Pepper Saucez }AD1 tbsp Cornstarch( @BD3 C Cooked Rice (hot)Q TDz }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.( +EQ v@ESimmer, covered, 10 minutes. Blendz }CtAEcornstarch & 3 tbsp cold water. Stir BEinto tomato mixture. Cook & stir untilEthickened. Stir in fish. Simmer,z }4Ecovered, 5 to 7 minutes. Serve over hot rice.Q hEMEAT AND POTATO LOAFz }E 8 SUPER L1 HR 20 MIN 350F EHere's a hearty stick-to-the-ribsQ Frecipe that will satisfy every appe- }Ftite.( +FQ T@Fz }"AF2 med Potatoes (peeled & cut-up)( CBF1 tbsp Parsley (snipped)Q qF1/8 tsp dried Thyme (crushed)z }"F1/8 tsp dried Marjoram (crushed)( CFSalt & Pepper (to taste)Q fF1/3 C Tomato Saucez }F1/4 C Onion (finely chopped)( AF1/2 C Saltine CrackersQ TGX u(finely crushed, 14 crackers)z }G2 Eggs (beaten)( `G2 tbsp Green Pepper (finely chopped) @G3/4 tsp Saltz }AG1 1/2 lb Ground Beef (lean)( 8BG1/4 C KetchupQ gG1/4 tsp dry Mustardz }G( +GQ uGCook potatoes, covered in boilingz }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.( +BHQ HIn a large bowl, stir together eggs, "}MHcracker crumbs, tomato sauce, onion, Hgreen pepper and 3/4 tsp salt. AddQ 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$}9Isides of beef mixture over the potato Imixture. Seal.Q T@Iz %}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&}LIuntil done. Heat together ketchup and Imustard. Spoon over meat loaf. IfQ desired, garnish with fresh parsley. '}CICORN AND POTATO CHOWDER( -I 62 7GREAT> D15 MINK sHOT J2 small Red Potatoes (scrubbed)z (}(JSalt( KJ6 ears fresh Corn (about 3 1/2C)Q c@J2 C Heavy Creamz )}AJ3 C Chicken Stock( EBJ1 1/2 tbsp unsalted ButterQ mJ6 Scallions (sliced thin)z *}J1 Red Pepper (finely diced)( 1JPepperQ J1 C smoked Sausage (cooked & crumbled)+}J( +JQ uKPut the potatoes in a saucepan ofz ,}LKlightly salted water and bring to a Kboil. Boil until tender, about 10Q @Kminutes. When cool, peel and dice into-}AK1/4 inch cubes.( +BKQ KCut the corn kernels from the cobs and.}ǁKset 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.( +LQ @LPut the corn and cream mixture in a 1}vALblender, and blend on high speed to BLliquefy. Strain into the same saucepanLpressing to extract all the liquidz 2}Lfrom the kernels.( +LQ LHeat the butter in a skillet over a 3}LLmedium heat. Add the scallions, the Lreserved corn, and red pepper andQ 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}vAM10 to 12 minutes. Season to taste withBMsalt and pepper. To serve, ladle hot Msoup into bowls with a spoonful ofz 6} Msausage.( +MQ ZMNOTE:-z 7}M( MCorn soup tends to thicken when refri-Ngerated, so if you prepare it in ad- 8}KNvance, you may need to thin it with water when you reheat it. Enjoy!Q ^@NCORN PUFFSz 9}CAN 4 GREAT 15 MIN" =HOT BN2 Eggs (seperated)Q uN1 can Whole Kernel Corn (drained)z :}:9N1 C Corn Flakes (crushed to 1/4 cup) N1/4 tsp PepperQ TNz ;}N( NIn a small bowl, beat egg yolks until Olight. Stir in corn, crushed cereal <} Oand pepper.( +OQ @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.( FMakes 20 (2 1/2") fritters.Q eOSALMON-PECAN BALLz ?}O 10 GREAT OVERNIGHT" ECOLD O2 cans Pacific Pink SalmonQ nP (7 1/2 oz each, drained)z @}=P8 oz Cream Cheese (room temperature) P2 tbsp Lemon JuiceQ i@P1 tbsp Onion (grated)z A}AP1 tbsp Horseradish( ?BP1/4 tsp Liquid SmokeQ fPseasoning optionalz B}P1/2 C Pecans (chopped)( CPwhole Pecans for garnishQ TPz C}P( LPIn a mixing bowl, combine salmon,Q uQcream cheese, lemon juice, onion,z D}Qhorseradish, liquid smoke and chopped Qpecans. Shape into a ball and cover @Qwith overlapping whole pecans for a E}8AQpinecone effect. Chill several hours or overnight.Q cQGRASSHOPPER PIEz F}Q 6 SUPER 5 1/2 HRS" 8FREEZEQ3 tbsp ButterQ `Q2 tbsp Sugarz G} Q3 squares Semi-Sweet Chocolate( 8Q (1 oz each)Q tR4 C Corn Flakes (crushed to 1 C)z H}R1 jar Marshmallow Cream( HR1/4 C Creme de Menthe LiqueurQ j@R1 1/2 C Whipping Creamz I}AR( +BRQ RIn a small saucepan, combine butter, J}vRsugar and chocolate. Stir over a low Rheat until chocolate is melted. Stir Rin crushed cereal; mix well. Pressz K}ClRfirmly around bottom and sides of a Rbuttered 9 inch pie plate. RefrigerateSwhile preparing filling.z L}LS( SIn mixer bowl, beat together on low @Sspeed marshmallow cream and liqueur M}AASuntil smooth. Whip cream to soft peaksBSand fold into filling.Q TSz N}KSPour into pie shell. Cover and freeze Suntil firm, about 5 hours. ( ForQ 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 ACKEEQ V@T 4[ `GREATg m1/2 HRt HOT Q}#ATOne of the most popular dishes of( LBTJamaica. This can be served as anQ vTappetizer or as a main course withz R}#Tfried plantain and rice 'n' peas.( +TQ TTz S}T1/2 lb Salt Cod( 8T2 tbsp ButterQ cU1/4 C Olive Oilz T}U2 Bacon Slices (diced)( KU4 Scallions (trimmed and minced)Q k@U1 Onion (finely sliced)z U}AU1/2 tsp dried Thyme( BU2 fresh Chillies (seeded & fine slicedU1 Green Pepper (seeded & finely slicedV}"U2 Tomatoes (peeled, and chopped)( HU1 can Ackees (12 oz, drained)Q USalt and freshly ground Black Pepper W}UParsley Sprigs for garnish( +UQ TVz 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 Z}V( VHeat butter and oil in skillet over a Vmedium heat. Add bacon and fry until [}Vquite crisp. Set aside.( +VQ WSaute the scallions, onions, thyme, \}pWchillies and green pepper together in Wskillet for 5 minutes. Add the tomato @Wand cook for 5 minutes more.z ]}CAW( BWStir in the Cod fish, Ackees and the Wbacon and cook over medium heat until ^}^8Wheated through. Serve warm & garnish with parsley.Q ^WCURRY GOATz _}W GREAT 1 HR" 4HOT W2 lb GoatQ aXSalt to tastez `} X1/2 tsp Black Pepper (crushed)( HX3 tbsp Curry Powder (Montego)Q m@X4 cloves Garlic (crushed)z a}AX2 Tomatoes (chopped)( ;BX2 Onions (diced)Q rX2 stalks Green Onions (sliced)z b} XHot Pepper( 5X2 tbsp OilQ YXWaterz c}X( +XQ vYSeason pieces of Goat with crushedz d}Ygarlic, black pepper, curry powder, Ytomatoes, onions and green onions, hot@Ypepper to taste. Allow meat to mari- e}IAYnate for at least 30 minutes. SeperateBYseasonings from meat and save.Q TYz f}ǁYFry meat in oil until lightly browned.YAdd enough water to cover meat & bringYto a boil. Reduce heat & simmer meat g}LYcovered (adding more water if necessa-Yry) until meat is tender. Stir inQ @\reserved seasoning. Simmer 10 minutes.q}cdC BRECIPE DATBhRECIPE IDXq$A\This dish should always have ample( 1gravy.Q b\JERKED CHICKENz r}\ 6 GREAT OVERNIGHT BROILER\JERKED meat is one of the most famous \and traditional ways of preparing meats}$\in Jamaica. It is believed to have( v\originated from the Carib and Arawak ]Indians, who "jerked" & cooked thez t}]meat over pimento twigs.( +]Q T@]z u}A]1 med-size Fryer (3-4 lbs)( [B]Parsley Sprigs or fresh Cilantro for ]garnishz v}]( 8]FOR THE PASTEQ T]z w} ]6 Scallions (trimmed, chopped)( E]1 tsp hot Seasoning PepperQ f^ (minced, seeded)z x}!^1 tbsp Whole Allspice (crushed)( @^1 Bay Leaf (crumbled)Q ^@^1 tsp Saltz y}A^1 tbsp Olive Oil( TB^1 tsp Black Pepper (freshly ground) ^z z}^( M^Make the paste. Put the scallions,Q ^seasoning pepper, allspice, bay leaf, {}$^olive oil, salt & pepper in a food( ^blender & work into a smooth puree for_about 30 seconds. If you don't have a |}T_blender or food processor, the spices _can be ground with a mortar & pestle. @_z }}"A_Wash & dry the chicken. Cut into( MB_pieces & place them in a bowl. RubQ _them all over with the paste. Cover ~}8_bowl & refrigerate for at least 2 hrs _or overnight.Q T_z }$_Preheat the broiler to high. Place( _chicken pieces in broiler pan and cook`under broiler for about 30 minutes, }+`turning regularly to avoid burning. `Q @`Serve on warm platter. Garnish with }C$A`parsley or cilantro or bits of red( uB`sweet pepper. Optional sweet and sour `sauce, flavored with a bit of thez }3`"jerk" paste can be served with the chicken.Q ^`FRIED RICEz }` 4 GREAT @10 TO 12 MIN HIGH `1/4 Egg substitute ORQ Ya1 Eggz }a1 1/2 tsps Water( 9a1 1/2 tsps OilQ t@a1/8 C Green Onions (sliced thin)z }Aa3 C cold cooked White Rice( JBa1 1/2 tbsp Low-Sodium SOY SauceQ pa1/4 C cooked Chicken (diced)z }a( +aQ aCombine egg substitute or egg & water }4ain a small microproof bowl, whisking ato blend.Q Tbz }vbMicrowave on HIGH 45 seconds or until bset, stirring once. Break eggs into @bsmall pieces with fork; set aside.z }Ab( LBbIn a 2 quart microproof casseroleQ bcombine the oil & green onions. Micro-}Ybwave on HIGH, uncovered, 1 minute. Addbthe rice to the green onions, stirringbwell.z }b( bStir in soy sauce, diced chicken and cegg pieces. Cover & microwave on HIGH }kc2 minutes; stir. Cover again & micro- cwave on HIGH 3 to 5 minutes, stirring each minute. Serve hot.z }AcSZECHUAN BEEF AND PEA PODS( -Bc 42 7SUPER> D25 MINK mHIGH c1 lb boneless Round Steakz }c (cut 3/4 inch thick)( Ac2 tbsp dry Sherry WineQ oc3 tbsp low-sodium SOY Saucez }c1/2 tsp Sugar( HOT k6 C Pineapple JuiceQ d@kPeel of 1 Orangez }Ak1 C Mint Leaves( 6Bk1/2 C SugarQ ek2 tsps Rose Waterz }k (available at Drug Stores)( +kQ Tkz }$kCombine all ingredients in a Dutch( vkOven. Heat just to boiling and steep 15 minutes. Strain before serving.z }lPOTATO-TOPPED BEEF PIE( -l 42 7SUPER> D15 MINK kHIGH @l1 lb Ground Beef (lean)z }Al2 Green Onions (chopped)( ;Bl2 tsps Soy SauceQ gl1/2 tsp dry Mustardz }l1 Egg( =l1/3 C Tomato SauceQ al1/4 C Chutneyz }l1 tsp Curry Powder( =l1 C Milk (divided)Q vm2 C Mashed Potato Flakes (divided)z }m1 C Boiling Water( 9m2 tbsps ButterQ u@m1 Green Onion (chopped, optional)z }Am( +BmQ umCombine beef, the 2 chopped greenz }ǁmonions, soy sauce, mustard, egg, the mtomato sauce, chutney, curry powder, m1/2 C milk & 3/4 C potato flakes; mix }Cpmwell. Press firmly into a 9" micro- mwaveable pie plate. Microwave at HIGH n(full power) for 10 minutes.z }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 }8to 4 minutes or until potatoes are hotnBAKED CUSTARDQ Vn 4[ `SUPERg l8 MINt HIGH }n1 1/3 C Milk( 1n3 EggsQ _o1/4 C Sugarz }o1/4 tsp Salt( :o1/2 tsp VanillaQ j@oPinch of Ground Nutmegz }Ao( +BoQ uoPlace milk in 2-cup microwaveablez }romeasure. Microwave at HIGH until tiny obubbles appear around the edges of theocup, about 2 to 3 1/2 minutes.z }o( oWhisk together eggs, sugar, salt and pvanilla in bowl. Whisk in milk. Divide}Tpevenly betwee 4 (6 oz) microwaveable pcustard cups. Sprinkle with Nutmeg. @pz }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.( ApLENTIL AND BARLEY STEWQ Vp 6[ `GREATg oVARIABLEt HOT }p1/2 lb dried Lentils( 4p4 C WaterQ dq1 C Pearl Barleyz }q2 tbsps Vegetable Oil( Aq2 large Onions (diced)Q k@q2 large Carrots (diced)z }Aq2 Potatoes (peeled & diced)( =Bq1 C Celery (diced)Q hq1/2 C Turnip (diced)z }q1 can Tomatoes (796-mL)( 6q2 tsps SaltQ bq1/8 tsp Pepperz }q1/2 tsp dried Thyme( ;q1 small Bay LeafQ Trz }r( MrCover lentils with the 4 C of coldQ @rwater in saucepan. Bring to boil and }C D15 MINK bHOT y3 tbsps Butterz }y2 Carrots (thinly sliced)( 7y1 small LeekQ vy (washed, trimmed, thinly sliced)z }"y1 small Zucchini (thinly sliced)( cy1 Red Pepper (seeded,cut into strips) z1 Yellow Pepperz }z (seeded, cut into strips)( :z1 C Heavy CreamQ l@z4 Green Onions (chopped)z }Az1 tbsp Lemon Juice( 7Bz1/2 tsp SaltQ _z12 oz Pastaz }z4 oz Mozzarella Cheese( Bz (cut into 1/4" cubes)Q lzParmesan Cheese (grated)z }z( +zQ {Heat the butter in a large skillet. }v{Add carrots & leek. Saute, stirring {frequently, over low heat for about 5 @{minutes. (Or cook in microwave forz }GA{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) }v|until al dente (tender but firm). Add |pasta & mozzarella to the sauce in the@|pan. Toss to blend. Serve with thez } parmesan.( BB|CHOCOLATE RASPBERRY PIEQ V| 6[ mFANTASTIC 14 MINs MED-HI }|1 unbaked 9" Pie Shell( K|1 pkg Raspberries in heavy syrupQ f| (frozen, thawed)z }|1 tbsp Cornstarch( 7|1 tbsp SugarQ m}1/2 C Butter or Margarinez } }1/3 C Sugar( H}4 oz White Chocolate (melted)Q `@}2 large Eggsz } A}3 squares Semi-Sweet Chocolate( >B} (cut into pieces)Q n}2 tbsp Butter or Margarinez }}( +}Q }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.Q T~z }ǁ~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.Q Tz }Combine cornstarch & the one tbsp of sugar in 2 C microwaveable measure. @Stir in raspberry puree. Microwave at }LAHIGH (full power) for 1 1/2 to 2 min- Butes or until thickened, stirringQ frequently. Cool slightly. Spread over}+bottom of baked pie shell. RefrigerateQ In small bowl, beat the 1/2 C butter &}Gthe 1/3 C sugar until light & fluffy. Place white chocolate in small micro- waveable bowl. Microwave at HIGH (full}vpower) for 1 1/2 to 2 minutes or untilmelted. Gradually beat into creamed @butter mixture. Add eggs, one at az }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}E#ALet stand at room temperature for( Kabout 30 minutes before cutting.Q eCHEESE ENCHILADASz } 1 GREAT 6 MIN" MMED-HI1/4 C creamed or 2% Cottage CheeseQ 1/4 C Monterey Jack Cheese (grated) }1/4 C Tomato (chopped)( G2 tbsps Green Onion (sliced)Q h1/2 tsp Chili Powderz }1/8 tsp Salt( J1/2 clove Garlic (chopped fine)Q r@2 Corn Tortillas (5 1/2" size)z  }A2 tbsps Taco Sauce (mild)( fB2 tsps Monterey Jack Cheese (grated) Sliced ripe Olivesz  }( +Q Combine cottage cheese, 1/4 C Monterey }#Jack cheese, tomato, onion, chili( L‚powder, salt & garlic. Set aside.Q Tz  }#Place tortillas in one stack on a( umicrowaveable plate. Cover with wax @paper & microwave at MEDIUM (halfz  }4Apower) for 20 to 30 seconds or until Bsoftened.Q Tz }ǁSpoon an equal amount of cheese mix- ture on to each tortilla. Roll tortil-las around cheese mixture. Arrange the}utortillas, seam sides down, in 9 inch ƒmicrowaveable pie plate. Spoon taco sauce over tortillas. Cover, withz }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.( FSAVORY HAM-NOODLE CASSEROLEQ V 4[ kVERY GOOD 1 HRt 350F }"2 1/2 C Noodles (fine or medium)( 9„3 tbsps ButterQ a3 tbsps Flourz }1 1/2 C Milk( J1 1/2 C Cheddar Cheese (grated)Q `@1/2 tsp Saltz }A3 tbsps Ketchup( KB1 1/2 tbsps prepared HorseradishQ j3 C Cooked Ham (cubed)z }C1 1/2 C Cooked Peas (drained)( @Buttered Bread CrumbsQ Tz }( …Cook noodles in large amount of boil- ing salted water until tender but firm} and drain.( +Q @Melt butter in saucepan; stir in flour}^AGradually add milk & cook, stirring Bconstantly, until thick & smooth. Stirin cheese.z }( Combine noodles, sauce, salt, ketchup,horseradish, ham and peas. Pour into }ilightly greased 2 quart baking dish & †top with buttered crumbs. Bake at 350Ffor 30 to 45 minutes.z }CARAMEL APPLE PANCAKES( - 42 DFANTASTIC 10 MINK oHOT @2 C All-Purpose Biscuit Mixz } A1 C Milk( 1B2 EggsQ p1 C Apple (coarsely chopped)z }$Caramel Topping (see recipe below)( +Q Tz }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.( vTurn; cook until golden. Garnish with @sauteed apple slices. Drizzle withz !}Acaramel topping.( +BQ YTIP:-z "}( For pancakes lower in cholesterol, use3 egg whites for the 2 eggs; use skim #}milk.( +ˆQ eCARAMEL TOPPING:-z $}( E1/2 C Brown Sugar (packed)Q h@1/4 C Whipping Creamz %}A1/4 light Corn Syrup( FB2 tbsps Butter or MargarineQ a1 tsp Vanillaz &}( +Q Mix the brown sugar, cream, corn syrup'}Mand butter in a small saucepan. Heat ‰to boiling, stirring occasionally.Q dStir in vanilla.z (}CPUMPKIN PANCAKES( - 82 7GREAT> D10 MINK ZHOT @2 Eggsz )}) A1 C Milk( AB1/2 C pumpkin (cooked)Q s1 3/4 C All-Purpose Biscuit Mixz *}2 tbsps Sugar( c1/2 tsp each Cinnamon, Nutmeg & Ginger1/4 C Salad Oilz +} Cider Syrup (see recipe below)( +ŠQ Tz ,}$Beat eggs in a small mixer bowl on( high speed for 5 minutes; stir in milk@pumpkin, biscuit mix, sugar, spices, -}$Aoil. Pour batter by the tablespoon( MBonto medium-hot ungreased griddle.Q Bake until puffed & bubbles begin to .}Dbreak. Turn & bake until golden brown.Drizzle with cider syrup.Q Tz /}CIDER SYRUP:-( +‹Q ]1 C Sugarz 0}2 tbsps Cornstarch( D1/2 tsp Pumpkin Pie SpiceQ c@2 C Apple Ciderz 1}A2 tbsps Lemon Juice( DB1/4 C Butter or MargarineQ Tz 2}( LMix sugar & cornstarch in a smallQ saucepan. Stir in spice; then cider & 3}lemon juice. When smooth, cook over Œmedium-high heat until mixture thick- ens & boils 1 minute. Remove from heat4}<& blend in butter. Makes 2 1/2 cups. MAPLE APPLE RINGSQ V@ 1[ `GREATg m10 MINt HOT 5}A1 Apple (large)( 0B1 EggQ v1/4 C Maple-Flavored Pancake Syrupz 6}1/4 C Buttermilk( B3/4 C Self-Rising FlourQ Tz 7}( Peel, core & thinly slice apple. Set aside. In a medium bowl, beat egg with8}Jsyrup & buttermilk. Add flour & stir until smooth. Heat oil to 375F.Q T@z 9}LADip apple slices, one at a time, into Bbatter. Fry a few at a time untilQ golden & puffed up on the bottom. Turn:}Cq& fry on second side. Drain on paper towels. If desired, sprinkle with someconfectioner's (icing) sugar.z ;};STUFFED BELL PEPPERS ITALIANO( -Ž 82 7SUPER> B1 HRK m400F 1 lb Mild Italian Sausagez <}1 large Onion (chopped)( 2 cloves Garlic (minced or pressed) @1 large Eggplant (cut into 1/2" cubes)=}A1 large Tomato (chopped)( DB1/4 lb Mushrooms (sliced)Q 1 tsp each Thyme Leaves, ground Cumin >} and crushed Fennel Seeds( G8 large Red or Green PeppersQ k1/2 C Walnuts (chopped)z ?}1 Egg( H1 C Cheddar Cheese (shredded)Q Tz @}( vRemove sausage casings; crumble meat @into a wide frying pan over mediumz A}vAheat & cook until browned. Add onion &Bgarlic & cook, stirring, until onion is soft. Stir in Eggplant, tomato,z B}ǁmushrooms, thyme, cumin, & fennel seedCook, uncovered, stirring occasionallyuntil eggplant is very tender to the C}Gbite & liquid has evaporated (about 15minutes). Let cool slightly.Q Tz D}$Cut off pepper tops; remove seeds.( Drop peppers & tops into a large quan-@tity of boiling water; boil, uncoveredE}vAfor 3 minutes. Drain, plunge into coldBwater, then drain again. Arrange pep- pers in a greased, shallow 2 quartz F}ǁbaking dish. Stir walnuts, egg, & 1/2 cup of the cheese into vegetable mix- ture; evenly spoon into peppers. Re- G}place pepper tops.( +‘Q 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}LAfor 10 minutes more or until cheese ismelted. Replace tops, if desired.Q dSALMON RING LOAFz J} 4 SUPER 15 MIN" jHIGH 2 cans Pacific Salmon (7 1/2 oz each) 1/2 C Celery (chopped)z K}1/2 C Carrot (grated)( F’1/2 C fine dry Bread CrumbsQ u1/3 C finely chopped Green Pepperz L}C1/3 C Skim Milk Powder( E1/4 C finely chopped OnionQ Y@1 Eggz M}MA2 tbsps Lemon Juice( IB1/2 C grated Mozzarella CheeseQ lSalt & Pepper (to taste)z N}( +Q Flake salmon, including juices & well O}mashed bones, into a bowl. Add remain-“ing ingredients, except mozzarella, combining thoroughly. Spread evenly P}$in small ring mold or around a cup( Lplaced in the center of an 8" pieQ @plate. Cover with wax paper and micro-Q}Awave at HIGH for 8-10 minutes. Sprin- Bkle with mozzarella, recover with wax paper, & let stand 5 minutes before R} serving.( ?SAVORY CABBAGE ROLLSQ V 5[ `SUPERg m15 MINt HIGH S}1 med Cabbage( 4”1 C WaterQ d1 lb Ground Porkz T}1 med Onion (chopped fine)( :1 C cooked RiceQ p@1 large Egg (lightly beaten)z U} A1 tsp Salt( 8B1 tsp PaprikaQ o2 tsps Worcestershire Saucez V}1/4 tsp Pepper( @1/4 tsp Garlic PowderQ Tz W} SAUCE:-( +•Q o1 can Tomato Sauce (398-mL)z X}1/4 tsp dried Basil( +Q T@z Y}$AFor rolls, remove core of cabbage,( LBcutting in far enough so that theQ outer leaves can be easily removed. Z}ǁPlace whole cabbage & water in a microwaveable bowl. Cover with microwave- able plastic wrap, venting one corner.[}TMicrowave at HIGH (full power) for 15 –minutes or until leaves are tender. z \}$Remove cabbage, cool slightly, and( `remove 10 leaves. Trim the center rib @ofeach leaf.z ]}A( BCombine pork, onion, rice, egg and theseasonings. Mix well & divide into 10 ^}Gportions. Place a portion at the base of each cabbage leaf. Fold the sides of the leaf over the meat mixture and _}_ roll up.( +—Q Arrange rolls, seam side down, in a `}+8 X 12 inch microwaveable baking dish.Q @Pour tomato sauce over rolls and then a}Asprinkle with basil. Cover dish with Bmicrowaveable plastic wrap, venting one corner. Microwave at HIGH (full b}ipower) for 8 minutes. Baste rolls withtomato sauce. Microwave at HIGH (full power) for 7 minutes.z c}( 1˜NOTE:-Q Tz d}#For lower powered Microwaves, add( Fabout 30 percent more time.Q e@CORN-CRAB CHOWDERz e}A 6 SUPER 15 MIN" D20 MINK kHOT @1 large fresh Pineapplez }A (reserve half)( 5B1 tbsp OilQ 2 half Chicken Breasts (skinned,boned)}Freshly Ground Pepper( E1/4 to 1/2 tsp dried ThymeQ `2 tbsp Flourz } 1/2 C Water or Pineapple Juice( C¨1 tbsp fresh Lemon JuiceQ u3/4 tsp Chicken Bouillon Crystalsz }( +Q s@Twist crown from pineapple. Cutz }Alengthwise in half. Wrap & refrigerateBhalf for later use. Cut remaining halfpineapple crosswise in 6 slices. Peel }CTaway the rind. Lightly saute sliced pineapple in oil. Remove from skillet.z }Meanwhile, pound chicken to 1/2 inch ©thickness. Cut each split breast in half. Sprinkle with pepper and thyme. }$Coat with flour. Brown for several( minutes on both sides in pan juices. @Cover & simmer 1 to 2 minutes. Arrange}1Achicken on serving plate with pine- Bapple.Q Tz }ǁAdd water or pineapple juice, lemon juice & chicken bouillon to skillet. Boil until reduced by half, stirring }+often. Spoon over chicken and fruit. ªQ YNOTE:z }( Also delicious with boned, skinless @chicken thighs. Pound to flatten and }MAdivide once or twice. Follow previous Bdirections, but lengthen simmeringQ ltime to 5 minutes or so.z }CHEESE MEATLOAF( - 42 7SUPER> C2 HRSK p350F 1 1/2 lbs Ground Beef (lean)z }2 Eggs( =«2 tsps dry MustardQ ^1 tsp Saltz }Dash of Pepper( C1 Onion (finely chopped)Q l@2 tsps Parsley (chopped)z }A1 tbsp Flour( AB8 oz Mozzarella CheeseQ (sliced or grated, room temperature)}2 tbsps Butter (melted)( +Q Tz }Combine all but last 3 ingredients, ¬mixing well. Lightly dust wax paper orfoil with flour, & place meat mixture }Mon top. With floured hands, press meatinto thin rectangle. Cover lightlyQ @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 }0butter, & bake for about 50 minutes at350F.Q hHAMBURGER STROGANOFFz } 4 GREAT 25 MIN" BHOT ­1 lb Ground Beef (lean)Q k1 small Onion (chopped)z }C!1 stalk Celery (finely chopped)( L1 can Mushrooms (sliced, drained)Q o@1 can Cream of Chicken Soupz }A1/2 tsp Salt( 9BDash of PepperQ d1/2 c Sour Creamz }( +Q 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.( DBHEARTY BEEF AND BEAN SOUPQ W 10[ `SUPERg k1 HRt HOT }2 lbs Ground Beef( A2 med Onions (chopped)Q l1 clove Garlic (crushed)z }1 small head Green Cabbage( ;¯ (slice coarse)Q k1 can Tomatoes (796-mL)z } 6 C Water( :1 1/2 tsps SaltQ i@1/2 tsp dried Oreganoz }A1/4 tsp Red Pepper (crushed)( BB1 Chicken Bouillon CubeQ l1 can White Kidney Beansz } (drained, 540-mL)( H1 C Parmesan or Romano CheeseQ g (grated, divided)z }( +°Q In large heavy saucepan, cook beef, }konions, and garlic until beef is well browned. With slotted spoon, remove @beef mixture to a bowl.z }A( BTo drippings in saucepan, add cabbage and cook over medium heat, stirring }+frequently until cabbage is tender. Q Return beef mixture to saucepan. Add }tomatoes, water, salt, oregano, the ±crushed red pepper, and bouillon cube.Bring to a boil. Reduce heat, cover }Tand simmer for 30 minutes. Stir in thebeans and 1/2 C cheese; heat through. @z }AATo serve, sprinkle remaining 1/2 cup cheese on top of soup.Q Tz }C( +Q Tz {}EAFOOD PANCAKES DESSERTj REFRESHING DRINKN SIDE DISHVEGETABLE3 SNACK FRUIT SNACK FRUIT SOUTHWESTERN SOUP}G. SPECIAL SOUPC SPICY FISHB8 TRADITIONAL STARCHBsQUICK-COOKING POULTRY FRUIT SNACK FRUIT SOUTHWESTERN SOUPQEE