Pickled Mustard Leaves Green Relish

Assemble these Supplies:

• 1 kilo mustard leaves
• ½ kilo rice water
• ½ cup salt
• 2 tablespoons vegetable oil
• 2 tablespoons sugar

Steps in preparation:

1. Wash the mustard leaves very well and remove the roots and old leaves.
2. Press or squeeze out excess liquid from mustard greens. Set aside.
3. Sprinkle salt to wilt. Boil the rice water with the salt and cool.
4. Put the withered in a jar and add the rice water.
5. After two days it should be sour.

HOME-MADE PICKLED ONIONS

Assemble these supplies:

• 4 quarts small onions
• 1 cup salt
• 1 quarts boiling water
• 1 quart vinegar
• 6 Tablespoons allspice
• 2 tablespoons peppercorns, small hot red peppers

Steps in Preparation:

1. Peel the onions, cover them with cold water and let stand overnight.
2. In the morning drain and pour over them a hot brine made by adding the salt to the boiling water.
3. Let the onions stands n a cool place for 24 hours.
4. Then drain and rinse thoroughly.
5. Heat the vinegar slowly to a boil with the allspice and peppercorns tied in a bag.
6. Add the onions, bring the vinegar again to a boil and pack the onions in sterilized jars.

Home-made Pickled Watermelon Rind Recipe

Assemble these supplies:

• 3 ½ quarts or 5 poundsfirm fresh watermelon rind with
• large proportion of white rind
• 8 teaspoon alum
• 1 quart vinegar
• 2 teaspoon whole cloves
• 2 cinnamon sticks
• 4 pounds sugar

Steps in preparation:

1. Cut-off outer green skin and all from the rind.
2. Cut peeled rind into triangular pieces. Weight.
3. Put rind in a large kettle.
4. Cover with water and boil until rind can be easily pierced with fork.
5. Add alum to rind. Remove from heat.
6. Let stand overnight.
7. In the morning, rinse rind under running water; drain.
8. Return rind to kettle. Add the vinegar, cloves and cinnamon sticks.
9. Pour sugar over rind.
10. Bring to boil each day for five consecutive days.
11. Pack cooked rind and a piece of cinnamon into hot sterile jars after the fifth cooking.
12. Fill jars with hot syrup. Seal at once.
13. Store 3 weeks before tasting.

Broccoli Caesar Salad - Best Pinoy Recipes

Assemble these supplies:

• 1 bunch broccoli (about 1 to 11/4 pounds)
• Large clove garlic, peeled and minced
• 1 tablespoon lemon juice
• 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• Dash of freshly ground pepper 
• 1 egg
• 3 tablespoons white wine vinegar
• 1/2 cup olive oil or vegetable oil

Steps in preparation:

1. Wash broccoli thoroughly and trim. Peel stems, if desired, and cut into spears.
2. In medium-size saucepan, bring 1 inch water to a boil.
3. Add broccoli, cover, and return to a boil. Boil gently 5 to 8 minutes, or until crisp-tender. 
4. Drain immediately in colander and refresh under cold running water.
5. In salad bowl, combine garlic, lemon, mustard, salt, pepper, egg, vinegar, and oil.
6. With fork, stir until well blended.
7. Add broccoli and toss gently but thoroughly with dressing.
8. Cover and refrigerate until ready to serve.

Veal in Gougere With Fruity Red Wine Recipes

Assemble these supplies:

• 5 tablespoons unsalted butter
• 1/2 cup plus 2 tablespoons flour
• 1 tablespoon freshly grated Parmesan cheese
• 2 eggs
• 2 slices bacon (about 2 ounces)
• 1/2 pounds boneless veal top or bottom round, or veal sirloin tip, cut into 3/4 to 1-inch cubes
• 1 cup.frozen whole small onions, thawed
• 1/2 pound mushrooms, cleaned and halved
• 1 tablespoon tomato paste
• Large clove garlic, minced
• 11/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried 
• 3/4 cup dry red wine
• Salt and freshly ground pepper
• 4 teaspoons chopped fresh parsley

Steps in preparation:

1. Preheat oven to 400 degrees. 
2. In medium-size saucepan, bring 1/2 cup water and 4 tablespoons butter to a boil over medium heat. 
3. When butter has melted, remove pan from heat. 
4. Add 1/2 cup flour all at once and Parmesan cheese. 
5. Beat vigorously until mixture comes away from sides of pan and forms a ball. Stir in unbeaten eggs, one at a time, beating thoroughly after each addition.
6. Using flexible-blade spatula, spread mixture about 1/2 inch thick only against sides, not bottom, of baking dishes.
7. Bake until richly golden, about 18 to 20 minutes.
8. Dice bacon and fry in large skillet until crisp. Using slotted spoon, transfer to paper towels.
9. In skillet with bacon fat, melt remaining tablespoon butter over high heat. 
10. Add half of the veal cubes and saute, stirring frequently with metal spatula, until browned, but still pink inside, about 2 minutes. 
11. Transfer to large bowl. Repeat with remaining cubes. Cover bowl with foil.
12. For sauce, add onions, mushrooms, tomato paste, garlic, thyme, wine, 1/2 cup water, salt and pepper to taste to drippings in skillet. 
13. Bring to a boil over high heat, then simmer, uncovered, 5 minutes. 
14. Add veal and bacon.
15. In small bowl, blend remaining 2 tablespoons flour with 1/4 cup water and gradually stir paste into veal mixture. 
16. Over medium-high heat, cook mixture, stirring, until thickened, about 2 minutes.
17. Spoon hot veal mixture into pastry-lined dishes, and garnish with parsley.

WHAT TO DRINK
A light, fruity red wine—a Bardolino or Valpolicella from Italy, or a Beaujolais from France—would be good here.

Simple Sweet Pea Soup Simple Homemade Recipes

Assemble these supplies:

• 1/4cup chopped scallions
• 17-ounce can sweet peas, drained
• 1 cup chicken stock
• 1/3 cup parsley sprigs, packed
• 1/2 teaspoons chopped fresh dill or
• 1/2 teaspoon dried
• 1/2 cup heavy cream
• Sour cream for garnish (optional)

Steps in preparation:

1. In blender, combine scallions, peas, stock, parsley, dill, .and heavy cream.
2. Turning blender on and off, blend mixture until it is as smooth as possible.
3. When blender clogs, turn it off to push ingredients down before proceeding.
4. Transfer mixture to medium-size saucepan used for broccoli.
5. Heat over medium-low heat until piping hot, stirring often, but do not allow soup to boil.
6. Pour into individual bowls and garnish with a dollop of sour cream, if desired.

WHAT TO DRINK
A light, fruity red wine—a Bardolino or Valpolicella from Italy, or a Beaujolais from France—would be good here.

Snow Peas and Mushrooms with Tangy Dressing

WHAT TO DRINK
With the Oriental spices and the strong fruit flavor of the sauces, try a soft slightly sweet white wine such as a light German Riesling or a California Chenin Blanc.

Assemble these supplies:

• 1 tablespoon sesame seeds
• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 11/2 teaspoons soy sauce
• 1 teaspoon fresh ginger, peeled and grated
• 1/3 cup vegetable oil
• 2 cups cherry tomatoes 
• 1/4 pound mushrooms
• 1/2 pound fresh snow peas,
• or two 6-ounce packages frozen

Steps in preparation:

1. In small skillet, toast sesame seeds over medium heat until they turn light brown, about 2 minutes.
2. Stir with metal spatula and shake skillet frequently to keep seeds from burning.
3. For dressing, combine vinegar, sugar, soy sauce, and ginger in blender.
4. With blender running at low speed, add oil in a slow, steady stream and blend until mixture is thick and smooth.
5. Wash cherry tomatoes and halve.
6. Clean mushrooms with damp paper towels and halve.
7. If using fresh snow peas, trim stem ends, pulling along pod to remove "string."
8. In medium-size saucepan, com¬bine snow peas with 1 cup water.
9. Cover pan, bring to a boil, and cook until crisp-tender, about 2 minutes.
10. Drain in colander and refresh under cold running water.
11. If using frozen snow peas, remove from package, place in colander, and hold under hot tap water just long enough to thaw.
12. In salad bowl, combine snow peas, tomatoes, and mush-rooms.
13. Sprinkle with toasted sesame seeds, and toss with dressing.
14. Transfer to platter, cover with plastic wrap, and refrigerate until ready to serve.

Vietnamese Lettuce-Wrap Beef Homemade Recipe

Wrapping food in leaves is an ancient custom, par-ticularly in Southeast Asia. For this version, each person takes the beef balls off the skewer, then puts one or two of the balls on a lettuce leaf, adds fresh mint leaves, scallions, and noodles to taste, and then folds the package up. It is then dipped in a sauce.

Assemble these supplies:

The beef balls and wrap:

• 1 head iceberg lettuce (about 1 pound)
• 1 bunch mint
• 3 scallions
• 2 large cloves garlic, peeled and minced
• 1 1/4 to 1 1/2 pounds lean ground beef
• 3 tablespoons soy sauce
• 3/4 teaspoon peeled and grated fresh ginger
• 1 cup rice stick (maifun) or ramen noodles (without soup seasoning)

The apricot-hoisin sauce:

• 1/2 cup apricot nectar
• 1/2 cup hoisin sauce
• The peach-ginger sauce (optional):
• Small fresh peach
• 3 tablespoons soy sauce
• 3/4-inch piece fresh ginger
• Large clove garlic, peeled
• 1 tablespoon sugar

Steps in preparation:

1. Core lettuce and separate into leaves. 
2. Wash lettuce leaves and mint, and dry in salad spinner or pat dry with paper towels. 
3. Strip enough leaves from mint stems to measure '1/4 cup. 
4. Wash and trim scallions. Cut crosswise into 1A-inch rounds. 
5. Put lettuce leaves, mint, and scallions in separate serving bowls and set aside.
6. In large bowl, combine beef, garlic, soy sauce, and ginger. 
7. Shape into 24 balls of uniform size, 1 to 11/2 inches in diameter. 
8. String on metal or bamboo skewers.
9. In medium-size saucepan used for snow peas, bring 1 quart water to a boil. 
10. Add noodles. Return to a boil and cook 3 minutes. 
11. Drain noodles in colander and rinse with cold water to remove starchiness. 
12. Turn into serving bowl.
13. Preheat broiler.
14. For apricot-hoisin sauce, combine apricot nectar with hoisin sauce in small serving bowl and stir until blended.
15. For peach-ginger sauce, if using, wash and pit peach; do not peel. In blender, combine peach, soy sauce, ginger, garlic, and sugar. Process until smooth. Pour into small serving bowl.
16. Place skewers on broiler pan. 
17. Broil approximately 3 inches from heating element about 5 minutes, turning skewers once or twice. 
18. Transfer to serving platter.
19. Bring the beef balls, lettuce, scallions, mint, noodles, apricot-hoisin sauce, and peach-ginger sauce, if serving, to the table.
20.  Each person serves himself or herself by putting a beef ball on a lettuce leaf, adding the desired ingredients, wrapping the lettuce leaf around them, and then dipping the bundle into either sauce.

WHAT TO DRINK
With the Oriental spices and the strong fruit flavor of the sauces, try a soft slightly sweet white wine such as a light German Riesling or a California Chenin Blanc.

Crab and Asparagus Soup

UTENSILS
Blender
Small heavy-gauge skillet
Large saucepan
Medium-size saucepan
Broiler pan
Large mixing bowl
Large salad bowl
2 small bowls
Colander
Salad spinner (optional)
Measuring cups and spoons
Chef's knife
Paring knife
Wooden spoon
Metal spatula
Grater Whisk
Four 10-inch metal or bamboo skewers

Assemble these supplies:

• 1 pound asparagus
• Large clove garlic
• 2 scallions
• 2 tablespoons vegetable oil
• 1/4 pound fresh crab meat, picked over, or 6-ounce can, well-drained
• 31/2 cups chicken stock
• 3 tablespoons cornstarch
• 1 egg
• Freshly ground pepper
• 2 tablespoons chopped fresh coriander

Steps in preparation:

1. Wash asparagus. Trim and peel, if desired. 
2. In large saucepan, combine asparagus with 1/2 inch water, cover pan, and bring to a boil over high heat. 
3. Cook just until crisp-tender, 4 to 12 minutes; cooking time will vary with size. 
4. Drain, cut into 2-inch lengths, and set aside.
5. Peel and mince garlic. 
6. Wash, trim, and chop enough scallions to measure 1/4 cup.
7. In saucepan used for asparagus, heat oil over medium- high heat. 
8. Add garlic and half the scallions and sauté until tender, about 2 minutes. 
9. Turn heat to high, add crab meat, and, stirring with wooden spoon, sauté about 3 minutes. Pour in chicken stock and bring to a boil.
10. In small bowl, blend cornstarch with 2 tablespoons cold water. 
11. Add mixture to boiling soup, stirring constantly, until soup thickens, 1 to 2 minutes. 
12. Rinse out bowl.
13. In rinsed bowl, whisk egg briefly and stir into boiling soup. 
14. Cook, stirring, about 1 minute. Add asparagus and cook just until heated through. 
15. Season to taste with pepper.
16. Transfer soup to serving bowl and sprinkle with coriander and remaining scallions.

WHAT TO DRINK
With the Oriental spices and the strong fruit flavor of the sauces, try a soft slightly sweet white wine such as a light German Riesling or a California Chenin Blanc.

CURRIED SHRIMP OR TUNE FILLING

This recipe tastes equally good if you substitute tuna for shrimp. This makes it less expensive and especially conve­nient when shrimp is unavailable.

Assemble these supplies:

• 4 frozen SARA LEE All-Butter Croissants
• 3 tablespoons butter 
• 1/4 cup chopped onion 
• 1/4 cup chopped celery
• 3/4 teaspoon curry powder 
• 1/4 cup all-purpose flour
• 11/2 cups half and half or milk
• 1/4 teaspoon ground ginger 
• 1 teaspoon lemon juice
• 1/3 cup light or dark raisins
• 10 ounces medium shrimp, cooked, OR 
• 1 can (61/2 ounces) tuna, drained and flaked
• Chopped peanuts OR sliced green onion tops, optional

Steps in preparation:

1. Cut frozen croissants in half lengthwise; leave together. 
2. Heat frozen croissants on ungreased baking sheet in preheated 325° F oven 9 to 11 minutes. 
3. Sauté onion and celery in butter. 
4. Stir in curry powder; cook 1 min­ute. 
5. Stir in flour; heat until bubbly. 
6. Stir in half and half, ginger, and lemon juice. 
7. Cook over low heat, stir­ring until thickened. 
8. Stir in raisins and shrimp. 
9. Heat 2 to 3 minutes longer. 
10. Serve spooned over croissant bottom halves. 
11. Garnish with peanuts, if desired. 
12. Top with remaining croissant halves. 
13. Makes 4 servings.

FISH FILLET BAKE

Family and friends will love the taste of this colorful dish, which would be great to serve for luncheons or dinners.

Assemble these supplies:

• 3/4 cup finely chopped onion 
• 1/2 cup finely chopped celery 
• 3 tablespoons oil
• 1/2 cup uncooked long-grain rice 
• 3/4 teaspoon garlic salt
• 1/2 teaspoon cayenne, if desired
• 31/2 cups (two 141/2-ounce cans)  Stewed Tomatoes 
• 1 pound white fish fillets
• Fresh parsley
• Lemon slices

Steps in preparation:

1. Sauté onion and celery in oil in large skillet. 
2. Stir in rice and sauté until rice browns slightly. 
3. Add garlic salt, cayenne, and tomatoes. 
4. Mix well. Place fish in bottom of buttered 12 x 71/2x 2-inch baking dish. 
5. Pour rice mixture over fish. 
6. Cover with foil and bake in hot oven (400° F) 45 to 55 minutes or until rice is tender. 
7. Gar­nish with parsley and lemon slices. Makes 4 servings.

SPINACH QUICHE SIMPLE HOMEMADE RECIPE

Attention TRISCUIT lovers! TRISCUIT® Wafers make a great tasting crust for this quiche. Use this crust with your other favorite quiche recipes, too. Quiche also makes a fine appetizer, side dish or main dish.

Crust:

• 35 NABISCO TRISCUIT® Wafers, finely
• crushed (about 11/2 cups crumbs)
• 1/4 cup Margarine, melted

Filling:

• 2 tablespoons BLUE BONNET® Margarine
• 3 tablespoons minced onion
• 1 (10-ounce) package frozen, chopped spinach, thawed and well drained 3 eggs
• 1 cup light cream
• 1/2 cup cottage cheese
• Vs teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 4 ounces Swiss 'cheese, grated (about 1 cup)

Make Crust:

Preheat oven to 300° F. In medium bowl, blend TRISCUIT Wafers crumbs with BLUE BON­NET Margarine; press evenly onto bottom and sides of 9-inch pie plate. Bake 10 minutes; set aside.

Make Filling:

Increase oven to 325° F. In medium skillet, over medium heat, melt BLUE BONNET Mar­garine; sauté onion about 2 minutes, or until tender. Stir in spinach; set aside.

1. In blender container, at low speed, combine eggs, cream, cottage cheese, pepper, and nutmeg for 30 seconds.
2. Sprinkle cheese in bottom of pie shell; top with spin­ach mixture; slowly pour egg mixture over spinach.
3. Bake 45 minutes, or until set. 
4. Let stand 5 minutes before serving.
5. Makes 6 servings.

SPINACH STRATA EASY HOMEMADE

You won't believe how good this is until you try it. This dish can be used as a meatless main course, an appetizer or hors d'oeuvre, and it's inexpensive and easy to prepare. The RITZ® Crackers are the key to success.

Assemble these supplies:

• 72 RITZ Crackers from 1 (12-ounce) box 10 ounces Muenster cheese, grated (21/2 cups)
• 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
• 2 1/2 cups milk
• 5 eggs
• 2 tablespoons Dijon mustard
• 1/2 teaspoon liquid hot pepper seasoning
• 2 cloves garlic, crushed

Steps in preparation:

1. In 2-quart shallow baking dish, arrange 24 RITZ Crack­ers slightly overlapping in 3 long rows.
2. Combine cheese and spinach; spoon 1/3 over crackers; repeat crackers and cheese-mixture layers 2 more times.
3. In medium bowl, beat together milk, eggs, mus­tard, hot pepper seasoning, and garlic; pour over top layer of cheese mixture.
4. Bake at 350° F for 30 to 35 minutes or until puffed and golden.
5. Makes 6 servings.

HOLLANDAISE SAUCE

Assemble these supplies:

• 2 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup ( 1 stick) butter, cut into 3 chunks

Steps in preparation:

1. Mix egg yolks and lemon juice in a small saucepan until smooth. 
2. Over low heat, add butter, 1 piece at a time, stirring constantly until butter has melted. 
3. Continue stirring until mixture thickens. 
4. Makes 4 servings.

PINEAPPLE-STRAWBERRY JAM(ANANAS-confiture de fraises)

This is simply scrumptious!

Assemble these supplies:

• 4 cups prepared fruit (1 medium fully ripe pineapple and about
• 1 quart fully ripe strawberries)
• 7 cups (3 pounds) sugar
• 1 pouch CERTO® Fruit Pectin quart strawberries.

Steps in preparation:

1. Combine fruits. Measure 4 cups into 6- or 8-quart saucepot.
2. Then make the jam. 
3. Thoroughly mix sugar into fruit in saucepot. 
4. Place over high heat, bring to ajull rolling boil and boil hard I minute, stirring constantly. 
5. Re­move from heat and at once stir in fruit pectin. 
6. Skim off foam with metal spoon. 
7. Ladle quickly into hot jars, filling to within 1/4 inch of top. 
8. Cover and process in boiling water bath for 5 minutes. Makes about 8 cups or about 9 (8 fluid ounce) jars.
9. Or use 1 can (20 ounces) crushed pineapple in syrup.

GRAPE BUTTER(BEURRE DE RAISIN)

Family and friends will enjoy the wonderful flavor of this special recipe.

Assemble these supplies:

• 3 cups prepared fruit (about 3 pounds fully ripe Concord grapes)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 5 3/4 cups (21/2 pounds) sugar
• First prepare thefruit. Pare 1 pineapple; grind or finely chop. 
• Thoroughly crush, one layer at a time, about 
• 1 3/4 cup water
• 1 box SURE-JELL® Fruit Pectin

Steps in preparation:

1. First prepare the fruit. 
2. Thoroughly crush, one layer at a time, about 3 pounds grapes. 
3. Force crushed fruit through a food mill or press through a sieve. 
4. Measure 3 cups into large bowl or pan. Stir in spices.
5. Then make the butter. 
6. Thoroughly mix sugar into fruit; let stand 10 minutes. 
7. Mix water and fruit pectin in small saucepan. 
8. Bring to a boil and boil 1 minute, stir­ring constantly. 
9. Stir into fruit. Continue stirring 3 min­utes. (A few sugar crystals will remain.) 
10. Ladle quickly Into scalded containers. 
11. Cover at once with tight lids. 
12. Let stand at room temperature 24 hours; then store in freezer. 
13. Small amounts may be covered and stored in refrigerator up to 3 weeks. 
14. Makes about 9 cups or about 10 (8 fluid ounce) containers.

GINGER MARMALADE HOMEMADE RECIPES

Marmalade lovers will savor this unique flavor.

Assemble these supplies:

• 31/2 cups prepared fruit (3 medium oranges,
• 1 medium lemon,
• 1 1/2 cups water, and 1/2 teaspoon baking soda)
• 1 cup (about 6 ounces) chopped crystallized ginger
• 5 cups (21/4 pounds) sugar
• 1 pouch CERTO® Fruit Pectin

Steps in preparation:

1. First prepare the fruit. Remove skins in quarters from 3 oranges and 1 lemon. 
2. Lay quarters flat; shave off and discard about half the white part. 
3. With a sharp knife or scissors, slice remaining rind very fine, or chop or grind. 
4. Place in saucepan; add 11/2 cups water and 1/2 teaspoon baking soda. 
5. Bring to a boil, cover, and sim­mer 20 minutes. 
6. Section or chop peeled fruit; discard seeds. 
7. Add pulp and juice to rind, cover and simmer 10 minutes longer. Measure 31/2 cups into 6- or 8-quart saucepot. Add ginger.
8. Then make the marmalade. 
9. Thoroughly mix sugar into fruit in saucepot. 
10. Place over high heat, bring to a full rolling boil, and boil hard I minute, stirring con­stantly. 
11. Remove from heat and at once stir in fruit pec­tin. 
12. Skim off foam with metal spoon. 
13. Ladle quickly into hot jars, filling to within 1/4 inch of top. 
14. Cover and pro­cess in boiling water bath for 5 minutes. 
15. Makes about 6 cups or about 7 (8 fluid ounce) jars.

ORANGE-GRAPEFRUIT JELLY/Orange-pamplemousse GELÉE

If you've never made your own jelly before, this is a great recipe to start with.

Assemble these supplies:

• 1 box SURE-JELL® Fruit Pectin
• 21/4 cups water
• 1 can (6 fluid ounces) frozen concentrated orange and grapefruit juice, thawed 
• 3 1/2 cups (11/2 pounds) sugar

Steps in preparation:

To make the jelly.

1. Thoroughly mix fruit pectin, water, and concentrate in 6- or 8-quart saucepot. 
2. Place over high heat and stir until mixture comes to a full boil. 
3. Immediately add all sugar and stir. 
4. Bring to afull roll­ing boil and boil hard I minute, stirring constantly. 
5. Remove from heat and skim off foam with metal spoon. 
6. Ladle quickly into hot sterilized glasses. Cover at once with 1/8 inch hot paraffin. 
7. Makes about 4 cups or about 5 (8 fluid ounce) glasses.

FRUIT BITS SAUCE SIMPLE HOME RECIPE

                       This is a versatile recipe made with ingredients that should be in most homes.

Assemble these supplies:

• 2 tablespoons butter or margarine 
• 1/4 cup granulated sugar
• Vs teaspoon cinnamon
• 1/2 cup orange juice
• 1/2 cup SUN-MAID Fruit Bits

Steps in preparation:

1. In a small saucepan, melt butter; add sugar, cinnamon, juice, and fruit bits. 
2. Bring to a boil; remove from heat. 
3. Serve warm over heated, folded crepes, pancakes, waf­fles, French toast, ice cream. 
4. Makes about 1 cup sauce.

ALL-PURPOSE SWEET-SOUR SAUCE

Prune juice is a natural, nutritious sweetener for sauces. Once you start to use it in cooking, you'll want to do so frequently because it's so good.

Assemble these supplies:

• 1/2 cup apricot-pineapple preserves 
• 2 tablespoons vinegar
• 1 tablespoon catsup
• 2 teaspoons soy sauce
• 11/2 teaspoons corn starch
• 1/2 cup SUNS WEET Prune Juice

Steps in preparation:

1. In a saucepan, combine all above ingredients except prune juice. 
2. Slowly stir prune juice into mixture and bring to a boil. 
3. Reduce heat and cook about 1 minute longer or until mixture thickens. 
4. Makes about 3/4 cup.

WEIGHT WATCHERS GOLDEN SAUCE With Cheese and Mayonnaise

The WEIGHT WATCHERS Cheese and Mayonnaise makes this so good that dieters won't mind counting calories. It's good for the rest of the family, too.

Assemble these supplies:

• 1/2 cup WEIGHT WATCHERS Part-Skim Milk Cheese, cubed
• 1/2 cup WEIGHT WATCHERS Mayonnaise Dash dry mustard
• Dash cayenne

Steps in preparation:

1. Melt cheese in top of double boiler over medium heat. 
2. When melted, add remaining ingredients. Stir until smooth. 
3. Serve over hot turkey or chicken, over egg or tomato sandwiches. 
4. Excellent over hot cooked vegeta­bles and in casseroles. Yield: 1 cup.

Vegetables with Peanut Sauce

Assemble these supplies:

• 3 medium-size carrots (about 4 pound total weight)
• 1/2 pound Chinese green beans or regular green beans
• Medium-size head Napa cabbage (about 1 1/2 pounds)
• 1/4 cup creamy peanut butter
• 1 tablespoon light soy sauce, preferably Chinese
• 2 teaspoons lemon juice
• Dash of crushed red pepper

Steps in preparation:

1. Peel carrots, trim, and cut into 1/8-inch-thick rounds.
2. In large skillet, bring V2 inch water to a boil over me­dium-high heat. 
3. Add carrots, cover, and cook until crisp- tender, 3 or 4 minutes.
4. Meanwhile, trim stem ends of beans and cut enough beans into 2-inch lengths to measure about 2 cups.
5. Using slotted spoon, transfer cooked carrots to a large platter, leaving water at a boil. 
6. Cover carrots loosely with foil to keep warm. 
7. Place beans in boiling water, cover, and cook until crisp-tender, 3 or 4 minutes.
8. While beans are cooking, cut cabbage in half, reserving one half for another use. 
9. Cut remaining half crosswise into 1/2-inch-wide slices; wash and drain in colander.
10. Transfer cooked beans from pan to platter, keeping them separate from carrots. 
11. Keep water in pan at a boil.
12. Place cabbage in boiling water, cover, and cook just until wilted, about 1 minute. 
13. Turn cabbage into colander, drain, and transfer to platter with carrots and beans. 
14. Keep vegetables covered with foil.
15. Combine peanut butter, soy sauce, lemon juice, and red pepper in small heavy-gauge saucepan, and cook over low heat, stirring constantly, until sauce is smooth and creamy, about 2 minutes.
16. Divide vegetables among dinner plates, top with pea­nut sauce, and serve with remaining sauce.

Golden Rice

Assemble these supplies:

• 2 tablespoons peanut or vegetable oil
• 1/2 cup chopped onion
• 1 cup long-grain rice
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1/3 to 1/2 cup unsweetened shredded coconut
• 1 3/4 cups chicken stock

Steps in preparation:

1. In medium-size saucepan, heat oil over medium-high heat. 
2. Add onion and sauté, stirring occasionally, until lightly browned, about 2 minutes. 
3. Stir in rice, salt, tur­meric, and coconut to taste. 
4. Add chicken stock, stir, and bring to a boil over high heat.
5. Cover pan, reduce heat to low, and simmer rice until tender, about 20 minutes. 
6. Stir rice once with fork while cooking. 
7. Keep covered until ready to serve.
8. Fluff rice with fork and divide among 4 dinner plates.

Indonesian Pork Satay

UTENSILS

Large skillet with cover
Medium-size saucepan with cover Small heavy-gauge saucepan Large bowl
2 large platters
Colander
Measuring cups and spoons
Chef's knife
Paring knife
Wooden spoon
Slotted spoon
Pastry brush
Vegetable peeler
Eight 10-inch bamboo skewers

Assemble these supplies:

• 2-pound boneless blade Boston pork roast
• 2 teaspoons minced garlic
• 1/4 cup light soy sauce, preferably Chinese
• 1 tablespoon rice wine vinegar or white wine vinegar
• 1 tablespoon peanut or vegetable oil
• 2 tablespoons sugar
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon salt
• Cut pork into 1-inch cubes.

Steps in preparation:

1. In large bowl, blend all ingredients except pork. Add bork, stir until evenly coated, and set aside 15 minutes.
2. Preheat broiler.
3. Using slotted spoon, transfer pork to large platter, reserving marinade.
4. Divide pork evenly among 8 skewers and place on rack in foil-lined broiler pan.
5. Broil meat 6 to 7 inches from heat source, turning skewers occasionally and brushing pork with marinade, until meat is a rich brown, about 20 minutes.

WHAT TO DRINK

Ice-cold beer or ale is a good partner for these dishes, or try an India Pale ale for an interesting change of pace.

Chicken Curry Soup with coconut milk

Canned coconut milk is readily available in Oriental mar­kets and well-stocked supermarkets.

Assemble these supplies:

• 1 chicken breast half (about 1/2 pound) Small onion
• 1 tablespoon peanut or vegetable oil 1 teaspoon cornstarch
• 1 teaspoon curry powder, approximately 1/2 teaspoon salt
• 1 cup canned unsweetened coconut milk

Steps in preparation:

1. In medium-size saucepan, bring chicken breast half and 11/2 cups water to a boil over high heat. Cover, reduce heat to low, and cook until chicken is fork tender and flesh is white throughout, about 15 minutes.
2. Meanwhile, peel onion and chop enough to measure 1/2 cup.
3. Drain chicken, reserving stock; wipe out pan with pa­per towels. Remove skin and bone from chicken, cut meat into 1/2-inch cubes, place on plate, and cover with foil to keep warm.
4. In dry saucepan, heat oil over medium heat. Add onion and cook, stirring frequently, 4 to 5 minutes, or until soft.
5. Add cornstarch, 1 teaspoon curry powder or slightly more, if desired, and salt; cook 1 minute, stirring until blended.
6. Add coconut milk and 1 cup reserved chicken stock to pan, and cook soup over medium heat, stirring until slightly thickened, 3 to 4 minutes.
7. Add cubed chicken to soup, stir, and heat through, about 1 minute.
8. Divide soup among 4 bowls and serve immediately.

Tropical Fruit Salad

Assemble these supplies:

• Small ripe pineapple, chilled
• 1 kiwi, chilled
• Medium-size ripe mango or papaya (about 1 pound), chilled
• 2 small or 4 tiny bananas

Steps in preparation:

1. Remove stem, then halve pineapple lengthwise; re­serve one half for another use. Quarter remaining half lengthwise, core each quarter, and cut flesh away from rind with paring knife. Remove pineapple eyes, cut each quarter into spears, and place in medium-size bowl.
2. Peel kiwi, quarter, and cut into bite-size pieces. Add to bowl. Peel mango: Using chef's knife, make 4 or more evenly spaced lengthwise cuts through mango flesh, pressing knife against pit; then score firmly several times crosswise and gently dislodge mango pieces with point of knife. Discard pit. Add mango pieces to bowl, cover with plastic wrap, and refrigerate.
3. Just before serving, peel bananas. Cut small bananas crosswise into bite-size slices, or, if using tiny bananas, leave whole. Remove fruit from refrigerator and add bananas.
4. Divide fruit salad among 4 salad plates and serve.

Braised Red Bell Pepper and Eggplant with Steamed Rice

The eggplant dish calls for nam pla, a Thai sauce made from fermented fish. (Southeast Asians often use fish sauce in place of salt.) You may omit the nam pla, but if you do, increase the soy sauce as indicated.

UTENSILS

Large wok or Dutch oven
Large skillet with cover
2 large saucepans, 1 with cover Large bowl
Medium-size bowl
Small bowl
Strainer
Measuring cups and spoons Chef's knife
Paring knife
Slotted spoon
2 wooden spoons
Rubber spatula
Vegetable peeler



Assemble these supplies:

• large eggplant (about 11/2 pounds)
• Medium-size red bell pepper
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• Dash of crushed red pepper
• 1/2 teaspoon ground ginger
• 2 or 3 tablespoons light soy sauce, preferably Chinese
• 1 tablespoon nam pla, Thai fish sauce, or other Oriental fish sauce (optional)
• 1/4cup peanut or vegetable oil

Steps in preparation:

1. Rinse eggplant and red bell pepper, and dry with paper towels. Trim eggplant and cut into 3 x 1/2 x 1/2-inch-thick strips. Halve bell pepper, core, seed, remove membranes, and cut into 1/4-inch-thick strips.
2. In small bowl, combine cornstarch, sugar, crushed red pepper, ginger, 2 tablespoons soy sauce and 1 tablespoon nam pla, if using, or 3 tablespoons soy sauce. Stir mixture until blended and set aside.
3. In large skillet, heat oil over medium-high heat until hot. Add eggplant and pepper strips, and sauté, stirring constantly, until vegetables begin to wilt, 3 to 4 minutes.
4. Stir cornstarch mixture to recombine and pour over vegetables, tossing until thoroughly combined. Reduce heat to low, cover skillet, and cook, stirring occasionally, about 5 minutes, or until eggplant is tender. 
5. Remove from at and keep covered until ready to serve.

Steamed Rice

1 cup long-grain rice

In large saucepan, bring 6 cups water to a boil over high heat. Add rice and stir. Keeping liquid at a boil, cook rice uncovered, stirring occasionally, until tender, about 20 minutes. Just before rice is done, bring about 1 inch of water to a boil in another saucepan. Turn rice into strainer and place over pan of water, making sure bottom of strainer does not touch boiling water. Cover pan and allow rice to steam until ready to serve. Fluff rice with fork and divide among dinner plates.

WHAT TO DRINK

The cook suggests a piña colada as a refreshing accom­paniment to this menu. If you prefer wine, choose a Cal­ifornia Pinot Blanc or Alsatian Sylvaner.

Thai Pork with Coriander and Garlic Chives

Coriander roots and garlic chives flavor the sauce for the pork. Garlic chives, also called Chinese chives, are more strongly flavored than the Western type and somewhat garlicky. The narrow, flat leaves are cut to about 8 inches long and sold in bunches in Chinese and Japanese markets. Sometimes you will find them with small white flower heads intact; these are edible as well.

UTENSILS

Large wok or Dutch oven
Large skillet with cover
2 large saucepans, 1 with cover Large bowl
Medium-size bowl
Small bowl
Strainer
Measuring cups and spoons Chef's knife
Paring knife
Slotted spoon
2 wooden spoons
Rubber spatula
Vegetable peeler


Large bunch garlic chives, or small bunch scallions Medium-size bunch coriander with roots

Assemble these supplies:

• Large clove garlic
• 2-pound boneless center pork loin roast, trimmed
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• Freshly ground pepper
• 1/2 cup peanut or vegetable oil

Steps in preparation:

1. Preheat oven to 200 degrees. Place 4 dinner plates in oven to warm.
2. Rinse garlic chives and coriander, and dry with paper towels. 
3. Cut enough garlic chives into 11/2-inch lengths to measure V2 cup. Cut off coriander roots and chop enough to measure 1 tablespoon. 
4. Reserve coriander leaves for garnish. Peel garlic and mince enough to measure 1 tablespoon.
5. Cut pork crosswise into 2 x 3 x 1/4-inch-thick slices.
6. In large bowl, combine chopped coriander roots, garlic, sugar, cornstarch, pepper to taste, and 1/4 cup oil. Add pork, toss until coated, and set aside 10 minutes.
7. In large wok or Dutch oven, heat the remaining oil over medium-high heat until it begins to sizzle. Add half the pork and sauté, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer pork to a plate and cover loosely with foil to keep warm. Sauté remaining pork lightly browned.
8. Return first half of pork to wok and stir together. Warm pork briefly, about 30 seconds, stirring constantly. Add garlic chives and stir to combine.
9. Divide pork among 4 warm dinner plates and garnish with coriander leaves.

WHAT TO DRINK

The cook suggests a piña colada as a refreshing accom­paniment to this menu. If you prefer wine, choose a Cal­ifornia Pinot Blanc or Alsatian Sylvaner.

Spiced Pears in Red Wine

Bose pears are ideal for poaching, as in this recipe, and will soak up the color of the red wine. For a more intense flavor, prepare the pears a day in advance and let them steep in the wine overnight.

Assemble these supplies:

• 2 cups red wine
• 2 cups sugar
• 2 whole cloves
• 1 cinnamon stick, 11/2 to 2 inches long Y2 teaspoon grated lemon peel
• 1/2 teaspoon grated orange peel
• 4 Bose pears (4 to 5 ounces each) 1 tablespoon cornstarch
• 4 mint sprigs for garnish (optional)

Steps in preparation:

1. In medium-size saucepan, combine wine, sugar, cloves, cinnamon stick, and lemon and orange peels. Bring to a boil over high heat, then cover and reduce to a simmer.
2. Peel pears, leaving stems intact. Stand pears upright in wine, stem side up. If necessary, add water so that liquid barely covers pears.
3. Cover pan and poach pears until tender, 20 to 25 minutes.
4. Remove from heat. Uncover and allow pears to cool in liquid. With slotted spoon, transfer pears to dessert plates.
5. Bring wine mixture to a boil over medium-high heat and boil until reduced to 1 cup, 8 to 10 minutes.
6. In small bowl, mix cornstarch with 3/4 cup cold water. In a slow, steady stream, add boiling wine, whisking until incorporated. Lower heat to medium and stir sauce until thick enough to coat spoon, 2 to 3 minutes.
7. Pour sauce through fine sieve set over bowl and let cool.
8. When sauce has cooled, pour V4 cup around each pear, and garnish each serving with a mint sprig if desired.

LEFTOVER SUGGESTION

Use leftover raw fennel by chopping it up and adding it to salads, meat balls, or meat loaf. Or, braise the fennel and serve it with poultry or veal.

Garden Salad with Mustard Vinaigrette

The garden salad combines four leafy vegetables, water­cress, radicchio, arugula, and endive, with contrasting colors and textures. Watercress should be crisp and bright green, and is available all year. Radicchio, an Italian wild chicory, has ruby red leaves, is shaped like a small head of lettuce, and is tightly packed like cabbage. You can buy it only at quality greengrocers, usually during the winter. Arugula, a popular Italian salad green, has long slender notched leaves that should look crisp and not wilted or discolored. Arugula is often sandy and must be rinsed thoroughly before use.

Assemble these supplies:

• 1 head radicchio or small head escarole Medium-size bunch watercress
• Small bunch arugula
• 1 head endive
• 1 egg
• 1 cup vegetable oil
• 1 tablespoon whole-grain mustard
• 1/4 cup red wine vinegar or balsamic vinegar Dash of Worcestershire sauce
• Salt
• Freshly ground pepper

Steps in preparation:

1. Place salad bowls in freezer to chill.
2. Separate radicchio leaves and discard core. Remove stems from watercress. Trim arugula stems. Wash radic­chio, watercress, and arugula, and dry in salad spinner or pat dry with paper towels.
3. Remove bruised outer leaves of endive. Slice V2 inch off base of endive, then slice endive in half crosswise and lengthwise, and separate leaves.
4. Remove salad bowls from freezer and divide greens among them. Cover and refrigerate until ready to serve.
5. Separate egg, placing yolk in small bowl and reserving white for another use. Whisk yolk until thick and lemon- colored, 1 to 2 minutes. Beating constantly, add oil in thin stream until completely incorporated.
6. In another small bowl, combine mustard, vinegar, and Worcestershire sauce, and stir until blended.
7. Slowly drizzle mustard mixture into egg mixture, whisking constantly. Season with salt and pepper to taste. Set aside.
8. Toss salad with mustard vinaigrette and serve.

WHAT TO DRINK

A firm, acidic wine is what this menu calls for, and there are several candidates: a California Sauvignon Blanc, a small-château Graves from Bordeaux, a Pouilly Fume from the Loire, or an Italian Greco di Tufo.

Sea Bass with Fennel-Butter Sauce

You can serve sea bass with the skin on, but the cook suggests that you skin it before eating, although the skin is edible. The butter sauce contains chopped fresh fennel, also know as.finocchio. Fennel has a bulbous base and feathery green leaves. Select bulbs that are firm and have no soft or brownish spots. Fennel is sold in Italian groceries or well-stocked supermarkets during fall and winter. If fresh fennel is unavailable, substitute fennel or anise seeds and crush them to release their flavor.

UTENSILS

2 medium-size saucepans with covers
7 x 12-inch flameproof baking dish
Metal steamer
3 small bowls Colander
Salad spinner (optional)
Measuring cups and spoons
Chef's knife
Paring knife Wooden spoon Metal spatula Juicer (optional) 2 whisks

Assemble these supplies:

• 4 fillets of sea bass, sea trout, or halibut (each about 8 ounces),
• with or without skin
• 1 tablespoon unsalted butter, approximately
• 1/2 cup dry white wine
• Salt
• Freshly ground pepper

Steps in preparation:

1. Wash potatoes, but do not peel.
2. In medium-size saucepan fitted with steamer, bring 2 inches water to a boil. Place potatoes in steamer, cover, and steam just until potatoes can be easily penetrated with tip of sharp knife, 15 to 20 minutes, depending on size of potatoes.
3. Squeeze enough lemon to measure 2 tablespoons juice. Wash parsley and chives or scallions and pat dry. Chop enough parsley to measure 1/3 cup. Trim chives or scallion greens, and finely chop enough to measure 1/4 cup.
4. Drain potatoes in colander and return to pan off heat.
5. In small bowl, combine parsley, chives, and lemon juice. Add oil, salt and pepper to taste, and whisk until blended. Set aside.
6. Slice potatoes and arrange on dinner plates alongside fish. Spoon dressing over warm potatoes.

WHAT TO DRINK

A firm, acidic wine is what this menu calls for, and there are several candidates: a California Sauvignon Blanc, a small-château Graves from Bordeaux, a Pouilly Fume from the Loire, or an Italian Greco di Tufo.

Saffron Rice Mold (Mold riz au safran)

Assemble these supplies:

• 1 bunch scallions
• 2 cups chicken stock1/2 to 1 teaspoon loosely packed saffron threads
• 1 tablespoon vegetable oil 1 cup long-grain rice
• Salt and freshly ground pepper
• 1 tablespoon chopped parsley (optional)

Steps in preparation:

1. Wash scallion's and pat dry with paper towels. Trim scallions and dice enough to measure 1/2 cup.
2. In small saucepan, bring chicken stock to a boil over medium-high heat.
3. With mortar and pestle, pulverize saffron threads.
4. In medium-size sauté pan, heat oil over medium-high heat. Add scallions and sauté 1 minute. Add rice and saffron, and sauté, stirring, 1 minute.
5. Add boiling stock to rice mixture and add salt and pepper to taste. Return to a boil over medium-high heat, then reduce to a simmer. Cover and cook 18 minutes.
6. Turn off heat. Let sit 10 minutes.
7. Lightly butter four 1/2-cup ramekins or custard cups.
8. Pack rice into ramekins, and then invert and unmold onto plates. Garnish with parsley, if desired.

 WHAT TO DRINK
A good-quality white Burgundy, such as a Meursault, or a fine California Chardonnay, is right for this trout classic.

Julienned Vegetables

UTENSILS

2 large skillets
Medium-size sauté pan with cover
Small saucepan
Four 1/2-cup ramekins or custard cups
Large plate
Measuring cups and spoons
Chef's knife Paring knife Wooden spoon Wooden spatula
Whisk
Vegetable peeler
Mortar and pestle


Assemble these supplies:

• 1/2 pound carrots, peeled
• 1/2 pound yellow squash
• 1/2 pound zucchini
• Large red bell pepper, cored and seeded (optional) 2 tablespoons unsalted butter
• 1/4 cup chicken stock
• 1 tablespoon chopped fresh dill, or
• 1 teaspoon dried Salt and freshly ground pepper

Steps in preparation:

1. With chef's knife, julienne all vegetables, cutting into 3- inch matchsticks.
2. In large skillet, melt butter over medium heat. Add vegetables and toss with wooden spatula until completely coated with butter. Add chicken stock and dill, and cook over medium-high heat, stirring, until just crisp tender, 2 to 3 minutes. Season with salt and pepper to taste.
3. Keep warm over very low heat.

 WHAT TO DRINK
A good-quality white Burgundy, such as a Meursault, or a fine California Chardonnay, is right for this trout classic.

Fresh rainbow trout With California Chardonnay

Fresh rainbow trout is a delicacy and is at its best when just caught. Tank-bred trout are sold live in specialty food shops and good fish markets. Store fresh trout packed in ice in the refrigerator until you are ready to cook it. Frozen trout is commonly available but may have lost some of its delicate flavor. Defrost frozen trout overnight in the refrigerator.

Assemble these supplies:

• 2 lemons
• 4 whole rainbow trout, bluefish, or perch (8 to 10 ounces each), or eight 1/2-inch-thick fillets (3 to 4 ounces each)
• 1/3 to 1/2 cup flour
• Salt and freshly ground pepper
• A cup vegetable oil
• 1/3 cup dry white wine
• 1/3 cup chopped parsley, plus additional sprigs for garnish 1 stick unsalted butter

Steps in preparation:

1. Preheat oven to 200 degrees.
2. Squeeze enough lemon to measure V3 cup juice and slice lemon "wheels" for garnish.
3. If using whole fish, remove fins and, with knife, gently scrape skin to remove scales. Wipe whole fish or fillets with damp paper towels and pat dry.
4. On large flat plate, mix flour with salt and pepper to taste. Roll fish or dip fillets in flour to coat lightly.
5. In large skillet, heat 2 tablespoons oil over medium- high heat. Add 2 whole fish or 4 fillets. Cook whole fish 4 minutes per side, fillets 2 to 3 minutes per side, turning with spatula. Transfer to plates and place in oven.
6. Repeat cooking process with remaining fish.
7. Pour off excess oil. Add lemon juice, wine, and VI cup parsley to skillet. Over medium-high heat, reduce liquid by about half, about 3 minutes.
8. Add butter, 1 tablespoon at a time, whisking constantly.
9. Remove plates from oven, pour sauce over fish, and garnish with parsley sprigs and halved lemon "wheels."

WHAT TO DRINK

A good-quality white Burgundy, such as a Meursault, or a fine California Chardonnay, is right for this trout classic.

Strawberries and White Wine Sabayon

Sabayon is a sweet egg-custard sauce that can be served warm over fruit or eaten on its own.

Assemble these supplies:

• 21/2 cups strawberries or raspberries 6 eggs
• 1/3cup sugar
• 1/, 3 cup dry white wine
• 1 cup heavy cream, well-chilled
• 2 tablespoons Grand Marnier

Steps in preparation:

1. In colander, rinse berries under cold running water and drain. Gently pat dry with paper towels. Hull, if neces­sary, and set aside.
2. Using 2 small bowls, separate eggs, reserving whites for another use, and set aside yolks.
3. In bottom of double boiler, over high heat, bring just enough water to a boil so that water level will be 1/2-inch below bottom of upper half of double boiler.
4. In upper half of double boiler, combine egg yolks and sugar, and whisk until pale yellow and creamy.
5. Add wine to egg yolk mixture and place top half of double boiler over simmering water in bottom half. Taking care that water never boils, whisk mixture constantly until thickened into fluffy custard, about 5 minutes.
6. Remove mixture from heat and continue whisking until cool.
7. In small stainless steel bowl, whip cream until stiff.
8. With rubber spatula, fold whipped cream into egg yolk mixture. Gently fold in liqueur. Spoon over berries.

Garlic Bread

Assemble these supplies:

• 2 cloves garlic
• 1 stick unsalted butter, at room temperature
• 1 tablespoon minced fresh basil, or 1 teaspoon dried
• 1 tablespoon minced fresh oregano, or 1 teaspoon dried
• 1/2 teaspoon freshly ground pepper
• 1 loaf French or Italian bread, white or whole wheat

Steps in preparation:

1. Preheat broiler.
2. Peel garlic and mince finely.
3. In small bowl, mash together butter, garlic, basil, oregano, and pepper until thoroughly combined.
4. Halve bread lengthwise and spread cut sides with but­ter mixture. Place on cookie sheet, buttered sides up.
5. Broil bread until butter is brown and bubbly and bread is lightly toasted, 1 to 2 minutes.

Chevre Florentine With Italian Verdicchio

Assemble these supplies:

2 cloves garlic
1/2 cup virgin olive oil
1/2 teaspoon crushed red pepper
1/2 pound chevre, preferably Montrachet, or feta cheese
1 pound spinach
Medium-size red bell pepper
2 shallots
3 tablespoons white wine vinegar


Steps in preparation:

• Pell garlic and mince finely.
• In small saucepan, combine oil, garlic, and crushed red pepper, and sauté over medium heat just until garlic turns golden brown, about 2 minutes.
• Slice chevre evenly into 8 rounds or break feta into 8 pieces and place cheese on plate. Transfer 5 tablespoons oil to small bowl and spoon remaining oil, with garlic and red pepper, over chevre. Set aside.
• Wash spinach and remove and discard stems. Dry spin­ach in salad spinner or pat dry with paper towels.
• Wash red bell pepper and pat dry with paper towels.
• Core, halve, and seed pepper. Cut into 1/2-inch dice and set aside.
• Peel and mince shallots.
• In salad bowl, combine spinach, red pepper, and shallots.
• Toss salad with reserved oil and then with vinegar.
• Divide salad among 4 dinner plates, arranging on one- third of each plate, and top each serving with 2 slices marinated chevre.

WHAT TO DRINK
A crisp, dry white wine like an Italian Verdicchio is the best selection, or choose a French Muscadet

Seafood Soup Provencal With French Muscadet

UTENSILS

Large saucepan

Small saucepan

151/2 x 12-inch cookie sheet Plate

Salad bowl

2 small bowls

Salad spinner (optional) Measuring cups and spoons Chef's knife

Paring knife

Ladle

Wooden spoon

Stiff scrubbing brush

Vegetable peeler (optional)

Assemble these supplies:

3 large carrots Large yellow onion

2 stalks celery

12 medium-size shrimp

12 littleneck clams or mussels

V2 pound fillet of goosefish (also known as

monkfish and angler-fish)

1/2 pound fillet of cod, halibut, or

sea bass, cut 1 inch thick 1/4 cup virgin olive oil

3/4 cup dry white wine

2 tablespoons Pernod

16-ounce can Italian plum tomatoes

1 bay leaf

Salt and freshly ground pepper

Steps in Preparation:

• Peel carrots and onion and wash celery. Cut carrots, celery, and onion into 1/4-inch slices. Cut through onion rings crosswise to separate them into semi-circles.
• Shell and devein shrimp (see page 14).
• With stiff scrubbing brush, scrub clams or mussels under cold running water. Debeard mussels if necessary. Rinse thoroughly and discard any that have open shells.
• Wipe goosefish and cod with damp paper towels. With chefs knife, cut fish into 11/2-inch squares.
• In large saucepan, heat oil over medium-high heat. Reduce heat to medium. Add carrots, onion, and celery, and sauté, stirring with wooden spoon, until carrots and celery are bright in color, 2 to 3 minutes.
• Add wine and Pernod, and cook over medium-high heat
• 2 to 3 minutes.
• Add tomatoes with their juice, bay leaf, and salt and pepper to taste. Bring to a boil over medium-high heat, then reduce to a simmer and cook, uncovered, 4 to 5 minutes.
• Add shrimp and clams or mussels, and simmer 3 minutes.
• Add fish and simmer just until firm, about 5 minutes.
• Remove bay leaf and ladle soup into 4 individual bowls. Place bowls on dinner plates and serve.

WHAT TO DRINK

A crisp, dry white wine like an Italian Verdicchio is the best selection, or choose a French Muscadet

BASIC GRAVY with no floury taste or whitish color

Corn Starch makes gravy smooth, with no floury taste or whitish color.

2 tablespoons fat drippings
2 cups liquid (water, broth or bouillon)
2 tablespoons ARGO® or KINGSFORD'S® Corn Starch
1/4 cup cold water
Desired seasonings

Measure fat into roasting pan. Stir in liquid. Cook over o tedium heat, stirring to loosen browned particles. Re­move from heat. Mix corn starch and water. Stir into pan. Add seasonings. Stirring constantly, bring to boil over medium heat. Boil 2 minutes. Makes 2 cups.

RANCH SALAD DRESSING

A dieter's delight. This is a great salad dressing that is easy on the waistline because of WEIGHT WATCHERS May­onnaise.

1 cup WEIGHT WATCHERS Mayonnaise 1 cup buttermilk
1 tablespoon dried parsley flakes
2 teaspoons instant minced onion
1/2 teaspoon salt (optional)
1/4 teaspoon celery salt
1/4 teaspoon garlic powder

Mend all ingredients with wire whisk until smooth. Itehigerate until serving. Keeps for several days in re- Itehigerate. Yield: 2 cups.

CHICKEN STUFFING/POULET FARCE

RITZ® Crackers make this stuffing especially delicious.
1/2 cup chopped onion 1/2 cup chopped celery
6 tablespoons BLUE BONNET® Margarine
1 (8-ounce) package RITZ® Crackers,
crushed (about 1 quart)
1/2 cup PLANTERS® Walnuts, chopped
1/2 cup milk
1 egg; beaten
1/4 cup snipped fresh parsley
1 1/2 teaspoons poultry seasoning
1/8 teaspoon ground black pepper

In large skillet, over medium high heat, sauté onion and celery in BLUE BONNET Margarine until golden brown. Mix in remaining ingredients until well blended. Spoon into 1-quart casserole; bake at 350° F for 25 to 30 minutes. Makes about 3 cups.

BRAUNSCHWEIGER HERB STUFFING

Thiel recipe makes enough for one 12-pound turkey or 6 to PI Cornish game hens.

1 package (4 ounces) OSCAR MAYER® Braunschweiger Liver Sausage
1 package (6 ounces) chicken stuffing mix
1 medium onion, chopped
2 stalks celery, chopped
1/4 cup butter
11/2 cups hot water

Combine Braunschweiger, stuffing mix with seasoning packet, onion, celery, butter, and water in large bowl. Place stuffing in a 2-quart casserole dish. Bake in 350° F oven 30 minutes. Serves 6.

VEGETABLE FRIES/Zucchini, cauliflower, mushrooms, and onion rings

Zucchini, cauliflower, mushrooms, and onion rings are dipped in a thick batter and fried. The batter coats easily but cooks crisp. Sure to be a favorite at all your parties.

Coating:

1/2 cup flour*
1 teaspoon onion salt
1/2 teaspoon ground oregano
1/4 teaspoon garlic powder
1 egg, slightly beaten
V3 cup milk
1 tablespoon vegetable oil
5 cups CORN CHEX Cereal, crushed to
11/2 cups
Hot oil for frying


Coating will cover:

3 medium unpeeled zucchini; cut each in half crosswise and then cut each half lengthwise into 8 wedges

Or 1 pound fresh mushrooms, cleaned or 1 pound cauliflower broken into flowerettes (51/2 to 6 cups) or 1 large onion, cut into 1/4-inch slices and separated into rings (about 4 cups) In medium bowl combine flour, salt, oregano, and garlic powder. Add egg, milk, and oil. Mix until smooth. Place CHEX brand cereal crumbs in large plastic food storage bag. If necessary, pat vegetables dry with paper toweling. Toss vegetables, a handful at a time, in batter; drain off excess. Place vegetable pieces in plastic bag. Shake to coat with crumbs. Place on cake rack. Let dry 10 minutes before frying. Drop from slotted spoon into 375° F oil. Fry zucchini, mushrooms, and cauliflower about 2 minutes; fry onions about 11/2 minutes or until golden, turning to brown evenly. Drain on absorbent paper. Serve immediately. Makes 8 servings.

WILTED LETTUCE SIDE DISH OR A SALAD

Surprised by the name of this recipe? Try it as a side dish or a salad. You'll love it either way.

4 slices bacon
1/4 cup HEINZ Apple Cider Vinegar
1 teaspoon sugar
1/4 teaspoon salt
Dash pepper
4-5 cups bite-size pieces leaf lettuce
2 tablespoons chopped parsley (optional)
2 tablespoons sliced green onion or minced onion

Sauté bacon until crisp. Drain bacon on absorbent paper; crumble; set aside. Cool skillet; stir vinegar and next 3 Ingredients into bacon drippings; heat to boiling. Pour hot dressing over lettuce and remaining ingredients; toss. Garnish with crumbled bacon; serve immediately. Makes 4 servings (about 5 cups).

HARVARD CARROTS/CAROTTES HARVARD

Everyone will love these carrots. HEINZ Wine Vinegar gives them this special flavor. You can use vinegar to heighten the flavor of many vegetables.

2 cups thinly sliced carrots
1 cup water
3 tablespoons granulated sugar
2 teaspoons corn starch
1/2 teaspoon salt
3 tablespoons HEINZ Wine Vinegar
1 tablespoon butter or margarine

Cook carrots in water in covered saucepan just until tender. Drain, reserving 1/4 cup cooking liquid. In saucepan, combine sugar, corn starch, and salt. Stir in vinegar and reserved liquid. Cook over low heat, stirring constantly, until thickened and clear. Stir in but­ter; add carrots; heat. Makes 3 to 4 servings (about 1 2/3 cups).

GLAZED CARROTS(Carottes glacées)

WEIGHT WATCHERS Margarine saves you calories in this recipe. These carrots are delicious as an accompaniment to other vegetable and meat dishes.

1 10-ounce package frozen crinkle-cut carrots
2 tablespoons WEIGHT WATCHERS Margarine
1/2 cup orange marmalade

Heat margarine and marmalade over moderate heat until melted. Mix glaze with cooked carrots. Serves 4.

Orage Carrots: Substitute orange juice for marmalade

SAVORY GREEN BEANS With DEL MONTE canned vegetables

The convenience of DEL MONTE canned vegetables makes it easy to prepare interesting and delicious vegetable dishes such as this year round.

3 slices bacon, diced
1 small onion, sliced
2 teaspoons corn starch 1/4 teaspoon salt
1/4 teaspoon dry mustard
1 can (16 ounces) DEL MONTE Blue
Lake Cut Green Beans
1 tablespoon brown sugar 1 tablespoon vinegar
1 hard-cooked egg, chopped

Cook bacon until crisp; remove from skillet. Add onion to 1 tablespoon bacon drippings; cook until tender. Blend in corn starch, salt, and mustard. Drain beans, reserving 1/2 cup liquid. Stir in reserved liquid. Cook, stirring constantly, until thickened and translucent. Blend in sugar and vinegar. Add beans. Heat. Top with bacon and egg. Makes 4 servings.