Sun-Dried Tomato Ravioli

Making homemade pasta isnt nearly as difficult as you might imagineand the difference in taste between fresh and packaged pasta is huge! Plus, when you make your own ravioli, you can stuff it with whatever you like. Pasta: 2 cups flour in a large bowl! " eggs # $bsp. olive oil % tsp. salt Make a well in the center of the bowl of flour. Mi& together the eggs, oil and salt and pour into the well. 'sing a fork, slowly stir the flour into the egg mi&ture until a ball is formed. (ou may need to add additional flour if the dough is too sticky! or water if the dough is too dry.! $he dough is the correct consistency when it holds its shapewithout falling apart but does not stick to you when you touch it. (ou should be able to roll it out with a rolling pin without it attaching itself to the pin. )ightly knead the dough on a floured surface for about * minutes or until the dough is smooth and elastic. +ivide the pasta in half and set aside one half, covering it with a moist towel. (ou will make the ravioli in two batches so that the dough does not dry out while you are working with it.! ,oll out the other half of the dough, making it very thin. -ut the rolled dough into pieces about 2 inches wide by . inches long. For the filling: # cup ricotta cheese % cup grated smoked cheese/ " o0. sun1dried tomatoes # tsp. each basil, oregano and thyme " $bsp. finely chopped onion 2 $bsp. finely chopped green pepper $he variety of smoked cheese used will depend on your personal preference. (ou can also omit the smoked cheese and use more ricotta instead. 2ring a saucepan of water to a boil. ,emove from the heat and add in the sun1dried tomatoes. )et sit for * minutes. +rain and finely chop the tomatoes. $o the tomatoes add in the remaining filling ingredients. Mi& well. +rop by the tablespoon onto one half of each of the dough pieces. +o not use all of the filling at this point because you still have another batch to make.! 3old the pieces over and seal by crimping with your fingers. 4hen finished with the first batch, go back and repeat with the second half of dough that has been set aside5 roll it out6 cut it in 27 & .7 pieces6 stuff6 and crimp. To finish: 8dditional ingredients5 . cups of favourite tomato sauce grated Parmesan cheese 2ring a large pot of salted water to a boil. 8dd in the ravioli and cook for *19 minutes or until tender. +rain. Place # cup of your favourite marinara sauce in the bottom of a baking dish. $op with the cooked ravioli, followed by " more cups marinara sauce. :prinkle with grated Parmesan. 2ake the ravioli in a covered dish at "*; degrees for #*12; minutes or until heated through. Makes appro&imately *;19; ravioli.

Multicultural Chicken

)iving in the -entral <alley of -alifornia, = have learned to cook with raisins and grapes as much as possible. =t earns me ma>or brownie points to show off my fabulous dishes made with grapes from local vineyards6 and this dish has by far earned me the most points. 8 warning, though5 $his dish is very spicy and full of garlic. 2reath mints will not help, so you are better off eating it with whomever you will be spending the rest of the day! Ingredients: # % cups seedless grapes # cup raisins soaking in hot water until they plump must be hot! % red sweet pepper, cut into thin strips *19 cloves garlic, minced # % to 2 cups of soy milk ?1#@2 tsp. cumin #1" tsp. of curry powder depends on how spicy you like it! % tsp. chili powder ? cup olive oil, divided # sweet onion % cup white wine % mango, cut into strips . to 9 chicken legs with thighs skinned! 2 $bsp. fresh cilantro # tsp. fresh parsley Directions: Pre1heat the oven to "A* degrees. 2rown the chicken in olive oil. :et aside to drain. :lice onion into ?1inch1thick rings. Beat in a frying pan with 2 tsp. of oil and # tsp. of sugar. 4hen it carameli0es, remove from the heat and set aside. 8lso set aside % cup wine, mango and % cup of grapes. Pour the remaining ingredients, e&cept for the chicken, into a blender and puree. Place the chicken in a glass baking dish that has been rubbed with olive oil. Pour the puree over the chicken. 2ake, uncovered, in the oven for .; minutes. $ake the chicken out of the oven and cover with the carameli0ed onion, most of the strips of mango, and most of the red pepper strips C the % cup of wine. -ook for another #; minutes. Darnish the chicken on the individual plates with the remaining mango, pepper slices and the grapes sliced in half!.

Swiss Chard Risotto

8 few years ago, my garden produced about a cubic yard of :wiss chard every other day and = had to figure out what to do with it. $his recipe proved to be Euite popular. Ingredients: . slices bacon thick slice!, chopped " large yellow onions, diced # or 2 shallots, finely minced " large bunches :wiss chard 2 cups short grain brown rice M':$ be short grain! " cups rich chicken stock or more! 9 o0. smoked Douda cheese, coarsely grated salt, pepper, thyme, parsley to taste Directions: 'sing a large pot with a lid, sautF the bacon on low heat until crisp. ,emove the bacon from the pot. +rain well and set aside. Pour off all of the bacon grease but dont clean the pot. 8dd the onions and shallots. -ook over medium1low heat. 4hile the onions cook, chop the :wiss chard stems into small pieces. $oss chopped stems into the cooking pot when the onions are translucent. -over the pot6 keep heat low enough so it doesnt burn, but hot enough so that the contents continue to cook. -ook for "1. minutes. -hop the chard leaves, add to the pot and replace cover. =n a heavy cast iron skillet, put the brown rice on high heat to toast it. :tir constantly6 dont let it burn. =ts ready when a few grains start to pop.! 4hen the rice is about half toasted, remove the cover from the other pot containing the onions and :wiss chard! and turn the heat on high. :tir that pot often as well. 4hen the rice is toasted, make a well in the center of the onion@chard mi&ture and dump the rice in. 8dd the chicken stock, stirring a bit to make sure the rice is covered with liEuid. (ou may have to add a bit more stock, depending on how >uicy the :wiss chard is.! 8dd some salt, pepper, dry or fresh thyme and chopped fresh parsley. -over tightly. $urn the heat to low. -ook for .*1** minutes. 4hen the rice is cooked, add the reserved crispy bacon and grated Douda. :tir well. =f you prefer a creamier version, you can slowly add an additional # or more cups of stock after the rice has cooked. :tir constantly to prevent sticking.

Tomato !gg"lant and Feta Turnovers

Bere in Malaysia, this is one of my favourite recipes to make for friends. =t can be prepared several hours in advance and then baked whenever you are ready to eat. =ts Euick and easy to prepare and it tastes fabulous. Ingredients: 2 medium si0ed eggplants " plum tomatoes 2 % $bsp. olive oil # tsp. sugar # $bsp. balsamic vinegar % tsp. sage 2 sheets of phyllo dough pastry sheets! G o0. feta cheese, crumbled Directions: Pre1heat the oven to "A* degrees. $hinly slice the eggplants and tomatoes slices should be no thicker than ? inch!. Beat the olive oil in a large frying pan. 8dd the eggplant. -ook until it is golden brown. :tir in the tomatoes and sugar and allow to cook for a minute or until warmed through. :tir in the vinegar and the sage. -ook for 2 minutes more. 'nroll the pastry sheets and cut in half. :pread ? of the eggplant@tomato mi&ture onto half of one of the pieces. :prinkle with ? of the feta. 2e careful not to overfill and keep the mi&ture away from the edges. 3old the top half over and crimp the edges to keep from unfolding. ,epeat process with the remaining " pieces of pastry. 2ake on greased baking sheets for 2; minutes or until golden brown. 3abulous with a tossed salad. :ervings5 .

#s"aragus and Tomato Salad with $ogurt Dressing

$his salad takes me no more than #; minutes to prepare. =ts very simple, but thats the beauty of it. (ou dont need to add much to fresh asparagus and tomato to make them taste fantastic. Ingredients: #; ounces asparagus tips and tender stems # tomato, chopped 2 $bsp. green onion, thinly sliced " $bsp. non1fat plain yogurt # $bsp. Parmesan cheese, grated fresh is best! # tsp. di>on mustard #; lettuce leaves Directions: =n a medium bowl, combine the asparagus, tomatoes, onions. :et aside. =n a small bowl, whisk together the yogurt, cheese and mustard. 8dd to the vegetable mi&ture and toss until well coated. $o serve, line salad plates with romaine lettuce leaves and spoon salad on top.

%est& Mediterranean Salad

Hn hot summer days this is my familys favourite meal. = love it because = can prepare it ahead of time and then serve it up Euickly without having to spend too much time in the hot kitchen. =ts also great to bring to dish1to1pass picnics. Ingredients: #; to #2 o0 fresh mushrooms, sliced 2 cans #".A* o0 each! artichoke hearts, drained and Euartered # can #*.* o0! chickpeas # lb. of fresh broccoli florets % of a red onion, sliced very thin #9 o0 package of cheese tortellini # can 2.2* o0! of sliced black olives # bottle #9 o0! of sweet onion dressing or any oil and vinegar1based dressing you like Parmesan cheese, grated fresh is best! Directions: # to 2 days before serving5 ,inse the mushrooms and put in a bowl with a lid. Pour on appro&imately #@" of the bottle of dressing. Put the lid on the bowl and shake to coat the mushrooms. Place in the refrigerator and shake occasionally. $he night before serving5 -ook the tortellini according to the directions and rinse in cold water until they are cool. +rain all of the canned ingredients and place in the bowl with the mushrooms. Pour on the remaining dressing and toss. :prinkle the grated parmesan cheese on top. =f desired, serve on a bed of fresh romaine lettuce.

Cra' (uesadillas with Mango Salsa

= find this recipe interesting because of its combination of casual dining and elegant indulgence. =t may look like >ust a Euesadilla, but its actually stuffed with crab and mascarpone cheese. $he mango salsa complements the seafood wonderfully. Ingredients: # lb. lump crabmeat # package of 91inch round flour tortillas # medium green pepper, cut into thin strips # medium red pepper, cut into thin strips % of a red onion cut into strips # $bsp. olive oil G o0. mascarpone cheese ? tsp. cayenne pepper ? cup cilantro, finely chopped # cup Monterey Iack cheese, shredded cooking spray +irections5 Preheat the oven to .*; degrees. Beat the olive oil in a frying pan. $o that, add the onions and peppers. -ook for about * minutes or until onions are transparent. Meanwhile, sift through the crab meat and remove any shell fragments. :tir into the crab the mascarpone cheese, cayenne pepper and cilantro. Mi& well. :pray half of the tortillas with cooking spray. )ay them flat sprayed side down! on baking sheets. 8dd eEual portions of the crab meat and then eEual portions of the onions and peppers. :prinkle with the Monterey Iack cheese. Place the remaining tortillas on top and spray with cooking spray. 2ake for about #; minutes or until golden in colour. 8fter removing from the oven, allow to sit for a minute. $hen, cut each tortilla into Euarters. :erve with mango salsa recipe follows!. Mango Salsa Reci"e Ingredients: 2 cups fresh mango, diced fine # cup plum tomato, diced fine ? cup sweet red pepper, minced " $bsp. fresh lime >uice # $bsp. fresh cilantro, chopped fine Directions: -ombine all ingredients together. -hill for at least 2 hours before serving.

)lack Cherr& Tart

-herry season is over for the most part, but dont fret. Beres a wonderful cherry recipe that you can make all year long. =ts fairly low1fuss and doesnt have a long baking time which is especially nice in these dog days of summer. Ingredients: G o0. cream cheese, softened # % tsp. honey # can #* o0.! 2ing cherries, drained and liEuid reserved 2 tsp. cornstarch 2 $bsp. red currant >elly # $bsp. lemon >uice For the crust: # cup graham cracker crumbs 2 $bsp. ground almonds % tsp. cinnamon . $bsp. melted butter, softened Directions: $o prepare the crust5 -ombine the cracker crumbs, almonds and cinnamon. :tir in the butter. Jvenly press the mi&ture into the bottom of an G1inch tart pan with removable bottom. 2ake at ";; degrees for #* minutes. -ool. $o prepare the filling5 2eat together the cream cheese and honey. :pread evenly over the crust. -ut the cherries in half. 8rrange, cut side down, on cheese layer. =n a saucepan, combine G tablespoons of the reserved cherry liEuid with the cornstarch. :tir in the >elly and lemon >uice until well combined. 2ring to a boil over low heat, stirring constantly. ,educe heat. :immer 2 minutes longer or until thickened. :poon the hot gla0e over the cherries to cover completely. -hill for 2 to . hours before serving.

*orseradish !ncrusted Salmon

$he simplest recipes often translate into the tastiest, most elegant dishes. $hats certainly true in this case. $heres not much to this recipe other than fresh salmon and a hint of horseradish, but believe me, its far from plain! Ingredients: . salmon fillets appro&. 9 o0. each!, skin removed 2 $bsp. flour # egg, lightly beaten " $bsp. prepared horseradish, divided in half 2 cups seasoned dry breadcrumbs ? cup olive oil #@" cup lite sour cream # $bsp. freshly chopped chives # $bsp. freshly chopped parsley Directions: )ightly coat the salmon fillets in the flour. Place the egg, # tbsp. of the horseradish and about a tbsp. of water in a shallow bowl and beat together. +ip the salmon into the mi&ture and then evenly coat in the bread crumbs. Beat the oil in a large frying pan. -ook the fillets for " minutes on each side, or until >ust tender and golden brown the time will depend on the thickness of the fillets.! $o make horseradish sauce5 Mi& together the remaining horse1radish, sour cream and herbs in a bowl. :erve the salmon with a dollop of the sauce on top. =f desired, serve with baby potatoes sprinkled with fresh parsley and a crispy mi&ed leaf salad.

)roccoli Salad
$his salad is great for those hot summer nights when you barbeEue outside and >ust cant bring yourself to turn on the stove inside. =ts Euick and easy to make and can be prepared ahead of time. =t even tastes great the second day. Ingredients: . cups broccoli florets small pieces! % lb. of bacon % cup apple, diced ? cup red onion, diced ? cup raisins ? cup sunflower seeds # % cup mayonnaise . $bsp. lemon >uice % cup sugar more or less to taste! Directions: -ook the bacon until crispy. +rain on paper towels and then crumble. $oss together the apple, onion, raisins, sunflower seeds and bacon. 8dd to the broccoli in a large bowl. Mi& in the mayonnaise and lemon >uice. 8dd the sugar. $oss to coat. ,efrigerate for at least an hour before serving.

Sweet and Savour& Salad with Chicken

$his is one of my favourite summer meals. :alads are nice and refreshing, but theyre not always very filling. 8dd chicken and that problems solved. 8nd although some salads arent very e&citing, the fruit and nuts on this one make it taste great. Ingredients: -hicken breast tenders eEuivalent to 91A per person! 2 tsp. curry powder " tsp. cinnamon 2 tsp. nutmeg # tsp. garlic, minced " $bsp. olive oil . cups of leafy salad greens # cup fresh strawberries, sliced # cup fresh pears or peaches, sliced # bottle of raspberry vinaigrette dressing # cup honey roasted nuts any kind! Directions: Marinate the chicken tenders for an hour in the curry powder, cinnamon, nutmeg, and olive oil. Place in a frying pan with the garlic and cook until no longer pink in the middle about #; minutes!. :erve hot or chilled. +ivide the salad greens onto plates. Place the chicken tenders in the center of the greens. :urround with the fruit. Pour the salad dressing onto the salads. :prinkle with nuts. :erve with buttered corn muffins. :ervings5 .

Tast& )arle& Salad

8 lot of people arent aware that you can make wonderful salads with barley. 'ntil = received this recipe, = too was in the dark. 2ut now that = have the recipe, we eat barley on a regular basis. =ts a wonderful side dish to complete a summertime meal. Ingredients: # % cups pearl barley . % cups water # $bsp. canola oil # red onion, thinly sliced K cup dried apricots plump and moist!, sliced % cup sliced almonds ? cup dried cranberries 2 $bsp. fresh parsley, chopped # cup plain low1fat yogurt # $bsp. honey # lemon, >uiced % tsp. ground cinnamon % tsp. ground turmeric % tsp. salt # pinch nutmeg Directions: ,inse the barley in a fine sieve. 2ring water to a boil in a heavy saucepan. :tir in the barley and return to a boil. -over and reduce heat. :immer until water is absorbed, about .* to *; minutes. -ool to room temperature. Pour oil into a small skillet and place over medium heat. 8dd the onion and sautF until golden brown. =n a serving dish, combine the cooked barley and onion, apricots, almonds, cranberries, and parsley. $oss. =n a small bowl, mi& together yogurt, honey, lemon >uice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mi&ture and toss well to combine. :erve at room temperature. :ervings5 #;

Summer Melon Mi+

People are always very pleasantly surprised when they try this dish. $hey e&pect it to be >ust plain old fruit salad which is, of course, very delicious in its own rite!. 2ut then they taste it and discover that its dri00led with a delectable, honey1sweetened dressing. $he recipe is as simple as can be, yet it never fails to please. Ingredients: % small cantaloupe % small honeydew melon % small watermelon 2 pints strawberries Directions: Peel and seed the melons. -ut into chunks. Bull and Euarter the strawberries. Dently toss together. Place in serving bowls and then dri00le the berry1honey dressing recipe below! over top. Makes 9 side dishes. )err&-*one& Dressing Ingredients: # K cups strawberries, Euartered " $bsp. honey 2 $bsp. lemon >uice # $bsp. olive oil or vegetable oil # tsp. grated lemon rind +irections5 =n a food processor or blender, process ingredients until smooth. -over and refrigerate will keep for # week!. Makes about # K cups.

,rilled Swordfish with Ca"er Sauce

=f you are looking for a dish to wow an important guest with, youve >ust found it. = made this dish for a first date and shes been with me ever since! $he recipe may look complicated but it really isnt. Dive it a try and watch the compliments pour in. Ingredients: 2 swordfish fillets 2 $bsp. unsalted butter 2 tsp. lemon >uice # tsp. shallot, finely diced # tsp. minced garlic # cup white wine, divided K cup heavy whipping cream # % $bsp. >arred capers # summer sEuash, bias cut # 0ucchini, bias cut # eggplant, bias cut # package herbed rice long grain brown also works well! Hlive oil fresh ground black pepper and salt Directions: Marinade the swordfish with # tbsp. of olive oil, lemon >uice and 2 tbsp. of white wine for up to G hours. Pre1heat the grill. =n a heavy sauce pan, melt the butter over medium heat. :autF the shallots and garlic until lightly browned. 8dd the remaining white wine. 2oil until liEuid is reduced to half of original volume. 8dd the heavy whipping cream and stir constantly with a wooden spoon until volume is again reduced to half. 8dd the capers, lower the heat and simmer for another "1* minutes. ,emove sauce from heat. :prinkle the swordfish with fresh ground black pepper and salt and place on the grill. +epending on the thickness, swordfish takes about "1* minutes per side.! Drill the swordfish until it >ust begins to take on a flaky te&ture. 2rush the vegetable slices with olive oil. ,oast the vegetables on the grill with the swordfish until they are crisp1tender. Prepare the rice according to package directions. $o plate5 Make a bed of rice in the middle of the plate. Place the swordfish on the rice and dri00le with the sauce. 8lternate the vegetables around the plate. :erve with a nice ,iesling wine. :ervings5 2

)reakfast Casserole
Hn my own = never would have thought to make a dish like thisthe recipe seems a little strange at first glancebut its really delicious. =ts now a weekend favourite with my hungry family! Ingredients: #9 slices of your favourite bread, crusts removed G slices ham or cooked bacon G slices sharp cheddar cheese 9 eggs % teaspoon dry mustard ? cup minced onion ? cup green pepper, finely minced 2 teaspoons 4orcestershire sauce " cups milk $abasco sauce to taste salt and pepper, to taste ? pound butter 2 cups :pecial L or -orn 3lakes cereal, crumbled Directions: 'sing a M7 by #"7 glass baking dish, put enough slices of bread to entirely cover the bottom of the dish. -over the bread with slices of bacon or ham. )ay slices of cheese on top of bacon and then cover with slices of bread to make like a sandwich. 2eat the eggs, salt and pepper, dry mustard, onion, green pepper, 4orcestershire sauce, milk and $abasco sauce. Pour over bread. -over and put in the refrigerator overnight. =n the morning, melt ? lb butter. Mi& with the cereal and pour over top of the casserole. 2ake uncovered for one hour at "*; degrees. )et stand for #; minutes before serving.

Chicken Curr& with ,arlic Ca''age

$his is by far the worlds easiest curry recipe and definitely the most delicious. $he garlic cabbage is a wonderful side dish in addition to the curry. Jn>oy! Ingredients: . tablespoons butter #@2 stick! " tablespoons flour # % cups chicken broth % cup half1and1half . teaspoons curry powder #@G teaspoon cayenne pepper % teaspoon salt ? teaspoon ground ginger " cups cooked chicken % cup fresh mushrooms, sliced Directions: Melt the butter in a skillet over moderately high heat. 2lend in the flour. 8dd the chicken broth and half1and1half. ,educe the heat and cook, stirring constantly, until the sauce has thickened. :tir in the curry powder, cayenne pepper, salt and ginger. 8dd the chicken and mushrooms. -ook, covered, over low heat for #; minutes. :erve on a bed of rice with a side of shredded cabbage with garlic recipe below!. Shredded Ca''age with ,arlic Ingredients: # small head of cabbage . tablespoons butter 2 cloves of garlic, minced % teaspoon salt ? teaspoon black pepper Directions: Nuarter the cabbage and discard the core. -ut the Euarters into #@G inch thick slices. Melt the butter in a large skillet. 8dd cabbage and garlic. :tir to coat the cabbage. -over the skillet and cook over low heat for about #* minutes, or until cabbage is crisp1tender. :tir occasionally. :eason with salt and pepper.

)ig Red Soda Cake

$his recipe is a picnic classic. (ou can make it a day in advance and >ust keep it in the refrigerator until youre ready to eat. $hen watch it disappear! Ingredients: 2 cups flour # % cups sugar " % tsp. baking powder # tsp. salt ? cup butter, softened ? cup shortening # cup milk # % tsp. vanilla e&tract " eggs # can 2ig ,ed :oda/ # O"o0P bo& strawberry gelatine # O"o0P bo& vanilla instant pudding # OMo0P container whipped topping 8ny kind of strawberry soda would work Directions: Preheat the oven to "*; degrees. Place first M ingredients into a large mi&ing bowl. 2eat on low speed until well combined. 2eat on high speed for appro&imately " minutes. 2ake at "*; degrees, for .; to .* minutes, in a greased and floured M7 & #"7 cake pan. ,emove the cake from oven. Poke holes throughout the cake with the handle end of a wooden spoon. Mi& package of gelatine with 2ig ,ed :oda and pour over hot cake. ,efrigerate. Prepare vanilla pudding, using HQ)( # cup of milk. Mi& with whipped topping6 spoon over cooled cake. Leep refrigerated and covered.

Thai )eef Salad

$his is a recipe that = have entered in a cooking contest for men. = placed first with it. Bopefully you will en>oy it as much as = do. Ingredients: 2 lb. flank steak ? cup honey ? cup light soy sauce 9 cloves of garlic, minced # head 2oston leaf lettuce # cucumber, peeled and thinly sliced remove seeds! 2 red bell peppers, thinly sliced # large red onion, thinly sliced # lb. bean sprouts # bunch mint # bunch cilantro >uice of 9 limes " $bsp. fish sauce nuoc mam! " $bsp. brown sugar . $hai chillies/, finely chopped 2 cloves of garlic, finely chopped % cup finely chopped roasted peanuts $hai chillies can be very hot so you can ad>ust the number you use to your individual taste. +irections5 Marinate the flank steak in honey, soy sauce and minced garlic 9 cloves! overnight in refrigerator or at room temperature for at least 2 hours. :eparate the lettuce into whole leaves, wash and spin or pat dry. Prepare cucumbers, onion and bell peppers a mandolin works great! and reserve. :eparate the mint and cilantro from their stems and finely chop or use a food processor!. -ombine with lime >uice, fish sauce, brown sugar, $hai chillies and garlic 2 cloves!. Mi& well and refrigerate. Hn a grill over hot coals, cook the flank steak to medium rare about si& to seven minutes per side!. Prepare plates by making a bed of lettuce leaves then layering bean sprouts, cucumbers, onions and bell pepper. $hinly slice flank steak on a diagonal bias and top each salad plate with four to five slices. $op with the pre1made mint and cilantro dressing to taste! and then garnish with the chopped peanuts. :erves four as meal or eight for a smaller salad.

Steamed *ali'ut in -ettuce -eaves

$his dish is both simple and elegant. = often make it for my family my husband loves it!, but = have served it to company as well. Jveryone agrees that its a great and different way to serve fish. )asic Ingredients: # % to 2 lbs. skinless halibut fillet salt and freshly ground white pepper # large head 2ibb lettuce ? cup very coarsely chopped fresh dill 9 .1inch! sprigs fresh mint Sauce Ingredients: . $bsp. unsalted butter # small shallot, finely chopped about " $bsp.! % tsp. grated lemon 0est 2 $bsp. freshly sEuee0ed lemon >uice ? cup coarsely chopped fresh dill ? tsp salt freshly ground white pepper ,arnish: dill flowers or small dill sprigs Directions: -heck the fish for any stray bones and cut off any dark flesh that was ne&t to the skin. -ut the fillet into four eEually si0ed sEuare pieces. :eason both sides of the fish with salt and pepper. :eparate the outer leaves from the head of lettuce without tearing them. Place a leaf on the countertop, cupped side up, and center a piece of fish in the middle of the leaf. =f necessary, use two leaves to hold the fish.! :prinkle the fish with # $bsp. of the dill and top with another #12 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. =f needed, you can use toothpicks to hold the lettuce packets together. 4rap the remaining fillets in lettuce, sprinkling # $bsp. dill inside each one. 8rrange packets, without crowding them, in a steamer rack or basket. 2ring several inches of water to a boil in the bottom of a steamer. +rop the mint sprigs in the boiling water and put the steamer rack or basket in place. -over and steam fish G minutes for each inch of thickness e.g. if fish is K inch thick, steam 9 minutes!. 4hile the fish is steaming, make the sauce directions below!. 8fter appropriate amount of time, turn off the heat, uncover the steamer and let the fish sit for # to 2 minutes. $o check that the fish is done, carefully lift the top leaf from one of the packets and cut into the fillet. =f the fillet is still translucent in the center, cover and steam for another # to 2 minutes. Directions for the sauce5 Melt # tablespoon of the butter in a small saucepan or skillet over medium1low heat. 8dd the shallots and cook, stirring, until softened but not brownedabout # minute. 8dd the lemon 0est and lemon >uice and bring the mi&ture to a simmer. <igorously whisk in the remaining butter, # tablespoon at a time, allowing each addition to melt before adding the ne&t. $he sauce should be slightly thickened and the butter emulsified. :tir in the dill and season with the salt and pepper to taste. -arefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.

Decadent Chocolate Ras"'err& Cream Pie

= love cheesecake, but =ve never had much success with the recipes that =ve tried. $hen = found this wonderfully creamy pie recipe that uses cream cheese as its ma>or ingredient. =ts actually more delicious than any cheese1cake =ve ever had and it always comes out a success! Ingredients: 2 " o0.! packages of cream cheese, softened #. o0. can of condensed milk # egg " $bsp. lemon >uice # tsp. vanilla e&tract # pie crust graham or regular! # cup raspberries 2 # o0.! sEuares of semi1sweet chocolate ? cup whipping cream raspberries for garnish whipped cream for garnish Directions: Preheat the oven to "*; degrees. 4ith an electric mi&er, beat the cream cheese until fluffy. Dradually beat in one #.1ounce can of condensed milk until smooth. 8dd egg, lemon >uice and vanilla e&tract. Mi& well. 8rrange # cup fresh raspberries on bottom of pie crust. Pour cream cheese mi&ture over the fruit. 2ake for ";1"* minutes or until the center is almost set. -ool. =n a small saucepan over low heat, melt sEuares of chocolate with whipping cream. -ook, stirring, until thickened and smooth. ,emove from heat and spread mi&ture evenly over top of cooled pie. -hill in refrigerator. =f desired, garnish with raspberries and additional whipped cream.

Chicken S"aghetti Casserole

Hne of my favourite meals in the world is leftover spaghetti. = think that = like it so much because the tomato sauce gets nice and baked into the spaghetti when you reheat everything together the ne&t day. $his recipe is a fancier version of my old favourite, stocked with lots of e&tra goodies. Ingredients: . o0 spaghetti, broken up " slices bacon, chopped % cup chopped onion # clove garlic, minced " $bsp. flour #9 o0. can chopped tomatoes # can condensed cream of mushroom soup % cup milk # cup 8merican cheese, shredded 2 cups cooked chicken, cubed # % cups peas ? cup grated parmesan cheese Directions: Preheat the oven to "*; degrees. -ook the spaghetti according to package directions. +rain. =n a large saucepan, cook bacon, onion and garlic until the bacon is crisp. 2lend in the flour. 8dd the undrained tomatoes, soup and milk. -ook and stir until thickened and bubbly. 8dd shredded cheese, stir until melted. :tir in cooked spaghetti, cubed chicken, and peas. $urn into a 2 %1Et casserole dish. $op with the parmesan cheese. 2ake, uncovered, for .* minutes.

)raised Pork Cho"s with #""les

My father was in the military and we spent many years of my childhood in Jurope. My mothers cooking conseEuently took on a distinctively Juropean flavour. $his is one of her all1time best creations. Ingredients: . pork chops # o0. butter # $bsp. olive oil " fluid o0. water % tsp. dried thyme 2 tsp. 4orcestershire sauce 2 apples, peeled, cored and cut into eighths 2 onions cut into rings :alt and pepper fresh parsley to garnish Directions: Melt the butter and oil together in a large skillet. :eason the meat with salt and pepper and then brown on both sides in the melted butter and oil. 8dd the water, thyme and 4orcestershire sauce and cook for #; minutes, turning once. 8dd the apples and onions. ,educe heat. -over and cook for an additional "; minutes. :erve garnished with parsley. :ervings5 .

%est& Corn Salad

$asty summer recipes dont get much Euicker than this. =ts a great side dish for whatever you like to cook on the grill. 8nd no one will ever guess how easy it is to make. Ingredients: 2 #* o0! cans white corn # cup chopped green pepper # cup chopped red@purple onion # cup chopped cucumber # cup seeded C chopped ,oma tomatoes % cup =talian dressing garlic powder to taste cayenne pepper to taste salt C black pepper to taste Directions: +rain the corn. -ombine with the rest of the ingredients and toss lightly. -over and chill overnight. :ervings 91G

-o'ster-Stuffed Tenderloin
$his is my favourite dish to make when = need to cook some1thing elegant and special. =t tastes ama0ing but is so incredibly easy to make. 4henever we have Rimportant7 company coming over, = get out this recipe. :ee what you think! Ingredients: " to . lb. whole beef tenderloin 2 fro0en lobster tails . o0 each! # $bsp. butter, melted 9 slices bacon, partially cooked % cup sliced green onions % cup butter % cup dry white wine = use white vermouth! #@G tsp. garlic salt # tbsp. lemon >uice Directions: Preheat the oven to .2* degrees. Make a lengthwise slit in the middle of the tenderloin, cutting down within % inch of the bottom. $his should form a pocket big enough to accommodate the two lobster tails. Place the lobster in boiling salted water enough water to completely cover tails!. ,eturn to a boil, reduce the heat and then simmer for * to 9 minutes. -arefully remove the lobster from shell. -ut in half, lengthwise. Place the lobster tails end to end inside the beef pocket. -ombine # tbsp. butter and lemon >uice. Pour over the lobster. -lose the meat around the lobster and tie securely with string at # inch intervals. Place the meat on the oven rack in a shallow roasting pan. 2ake for .* to *; minutes for rare meat. =ncrease the time if you like your meat cooked more.! )ay the bacon slices on top of the roast. 2ake for * minutes more. =n a saucepan, cook green onion in % cup butter over very low heat until tender, stirring freEuently. 8dd the wine and garlic salt and heat through. $o serve5 :lice the meat and then spoon the sauce over it. Darnish with fresh mushrooms, cherry tomatoes and parsley, if desired. :erves5 91G

S"arkl& ,inger Cookies

$his was my grandmothers recipe for ginger cookies and = havent come across a better one in the last forty years! Hne batch is never enough but luckily for you this recipe is easy to double. Ingredients: K cup butter or margarine # cup sugar ? cup molasses dark! # egg 2 cups flour 2 tsp. baking soda # tsp. cinnamon # tsp. ginger ? tsp salt % cup sugar 1 set aside Directions: Preheat the oven to "*; degrees. Drease and flour two cookie sheets. -ream together the butter, # cup sugar, molasses and egg. :ift together the dry ingredients and add to the creamed mi&ture. =f the dough is very soft, refrigerate for about % hour. ,oll the dough into small balls, about #.*7 in diameter. ,oll the balls in the sugar that has been set aside. Place the cookie dough balls on one of the cookie sheets and place in the oven. :ave the other sheet for the ne&t batch that you bake so that you will always be using a cool cookie sheet. 2aking times will vary with the si0e of the balls. -heck them after about #; minutes. $hey flatten out and look crackled on top when done. = like to take mine out a little early so that they are chewy. $hey will be more like ginger snaps and are great for dunking in a glass of milk if you leave them in a little longer.

Stifatho .)eef Stew with /nions0

:tifatho is a Dreek word for a meat stew with onions. =t can be made with veal, beef, lamb or even wild game. = prefer to make mine with beef. Ingredients: 2 lbs. boneless chuck beef # large onion, whole 2 lbs. of smaller onions, peeled and sliced thin % cup olive oil # tomato, pureed or chopped depending on preference/ % cup red wine ? cup vinegar * cloves garlic 2; whole cloves 2 sticks of cinnamon salt and pepper to taste +o not use tomato paste or tomato sauce. Directions: -ut the meat into small pieces. 2rown in olive oil in a large pan. Peel the large onion leaving it whole! and stick all of the cloves into it. 8dd the onion to pan with the meat. 8dd the cinnamon sticks, vinegar, tomatoes, and garlic. 8dd enough water to cover the meat. -over tightly and simmer until the meat and onions are tender. ,emove the onion with the cloves! and discard it. 8lso discard the cinnamon sticks. 8dd the remaining sliced onions to the pan and cook until tender. 8dd a little more water if needed. :erve with either rice or mashed potatoes.

Chicken Morna&
= worked in a deli at a local grocery store for years and it was up to me to cook meals for the noon lunch crowd every day. 2eing the cheese lover that = am, = always made some sort of cheese dish. $his was the favourite of one of our regular customers. $his dish looks difficult to make but it is actually very easy and tastes a bit like heaven. Ingredients: . chicken breasts % cup flour # tsp. salt #@G tsp. pepper #@G tsp. ginger % cup butter # cup water paprika Ingredients for the sauce: . $bsp. butter . $bsp. flour # tsp. salt % cup cream % cup milk # cup liEuid from fry pan # cup grated 8merican cheese, divided in half # cup diced fresh or canned mushrooms Directions: -ombine the flour, salt, pepper, and ginger. -oat moistened chicken pieces with flour mi&ture. =n a large skillet, add butter and brown chicken on all sides. -over and cook over low heat until the chicken is done time will vary depending on whether you use bone1in or boneless!. 8 little water may be added if necessary. ,emove the chicken from the pan and place in a shallow baking dish. :et aside. 8dd # cup of water to the drippings in the skillet. :tir to loosen any sediment in skillet. :et aside. For the sauce: Melt the butter in a large saucepan. 8dd the flour and salt to the pan and blend well. 4hisk in the cream. 8dd the milk and the liEuid from the skillet. -ook, stirring constantly, until thickened. 8dd % cup cheese and stir until cheese melts. 8dd the mushrooms. Preheat the oven to "*; degrees. Pour the sauce over the chicken breasts. :prinkle remaining cheese on top. 2ake for 2*1"; minutes or until the cheese is melted and >ust lightly browned. :prinkle with paprika and serve immediately. :ervings5 .

)aked Shrim" with Feta and Tomatoes

My family loves shrimp, but there are only so many times we can eat that same scampi dish. $his dish is a nice change of pace while still incorporating our favourite seafood. Ingredients: "9 large uncooked shrimp " ounces feta cheese #2 ounces plum tomatoes, finely chopped 9 $bsp. butter K cup dry vermouth " cloves of garlic ? cup loosely packed parsley K tsp. oregano ? tsp. red pepper flakes salt Directions: Preheat the oven to "*; degrees. Peel and de1vein the shrimp. Mince the garlic. Mince the parsley and set aside. Melt the butter in a large enough skillet so that you can cook the shrimp in a single layer. 8dd the garlic, shrimp, oregano, pepper flakes and salt to taste. -ook, turning once, until the shrimp are almost pink. $ransfer to a large casserole dish. 8dd the vermouth to the skillet and boil until reduced by half. 8dd any accumulated >uices from the shrimp. 8dd tomatoes and stir for "; seconds. $op the shrimp with this mi&ture and then crumble the feta cheese over everything. 2ake until the cheese is bubbly, about #*12; minutes. :prinkle with the parsley. )et stand for a few minutes and then serve. :ervings5 9

Dill Chicken #""eti1ers

$his recipe is one of the best party appeti0ers that = have ever had. $he first time = tried these, = hounded them party hostess until she gave me the recipe. Qow my friends hound me for the recipe. Ingredients: 2 cups cooked chicken breast, diced 2 cups sharp cheddar cheese, shredded 2 cups mayonnaise # red sweet bell pepper, diced 2 garlic cloves, minced * $bsp. dill weed or dill powder 2 cups fresh broccoli, diced # tsp. salt # tsp. pepper " cans of large crescent rolls dough Directions: Preheat the oven to "A* degrees. Dently mi& together the chicken, cheese, mayonnaise, red pepper, garlic, dill, broccoli, and salt and pepper. $ake the crescent roll dough out of the packages and place a spoonful of the mi&ture in the center of each individual piece of dough. 3old the corners up into the middle and crimp to seal. =f you wish, you can brush the outside with a beaten egg and sprinkle with more dill. Place on a cooking sheet and bake in the oven for appro&imately #2 minutes or until golden brown. ,emove from the oven and allow to sit for #; minutes before serving. $he filling will be hot!

Chicken 2am'ala&a
My cousin spent #; years living down :outh and he always made this e&cellent >ambalaya. Be showed me how to make it and that was all it tookmy family has been hooked ever since. Qow = make it at least twice a month. Jven the leftovers are fantastic! Ingredients: 9 boneless skinless chicken breasts plus G cups of reserved chicken stock #12 or more cloves of garlic, diced 2 large green bell peppers, diced " large yellow onions, diced # can diced rotel tomatoes " links of hot sausage, chopped . cups long grain white rice, uncooked 9 $bsp. olive oil 2 $bsp. -a>un seasoning Directions: 2oil the chicken in G cups of water, reserving the stock. :autF the garlic, green peppers and onion in the olive oil for * minutes. 8dd the tomatoes, sausage and rice. Mi& very well. :hred the chicken and add to the mi&ture along with the -a>un spice. 8dd the G cups of reserved stock. 2ring to a boil and then reduce the heat to low and simmer for "; minutes, stirring occasionally to prevent sticking. 4hen the liEuid is absorbed, test to make sure the rice is done. =f not, add a bit more water and continue cooking until done.