Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.

Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it.

While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.

Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours.

Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.

Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it.

Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F.

Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing. It is essential to wait for 30 minutes in order to allow the gluten to continue to make the important bonds being created inside the loaf.

For the sauce:
3/4 cup balsamic vinegar
1/4 cup bacon, thinly chopped
1 TBS. chopped green onions or shallots

For the rice:
1/2 cup Rice
2 tsp. Cajun seasoning
1 tsp. chili powder
Salt
Walnuts

Begin the meal by starting the rice, cooking per instructions from the rice manufacturer. Add Cajun seasoning and chili powder to the rice before cooking. Turn on the rice. Then prepare the salmon fillets by coating both sides liberally with Cajun seasoning. Let the fillets sit until the rice is 10-15 minutes from being done.

Turn the pan you plan on cooking the salmon in onto medium heat. Put in the bacon pieces. In a smaller saucepan, put the balsamic vinegar on medium heat until it begins to boil. Then turn down to medium-low and stir slowly and consistently, to prevent burning on the bottom. Balsamic vinegar boils at a low temperature and you are trying to coagulate the vinegar. Watch it closely. Shortly before the bacon finishes cooking, toss in the green onions. When the bacon finishes, remove from the heat and set aside.

Put the olive oil into the pan you used for the bacon and then fry the salmon fillets on medium to medium-low heat; covering the pan to make sure the salmon cooks all the way through. This should take about 10-15 minutes to cook: blacken both sides.

When the vinegar is thick, add the bacon and onions and turn off the heat. Set the sauce aside to cool.

When the rice is finished, top with salt and crushed walnuts. Serve with the salmon on the side, add additional Cajun seasoning as desired to the fillets and drizzle the balsamic sauce on top.

Serves 2.

3/4 pound shoulder pork, thinly sliced

For Pork:
2 tablespoons white vinegar
2 tablespoons soy sauce (I recommend Kikkoman)
2 teaspoons dried ginger powder
2 tablespoons chopped green onions
1 teaspoon cilantro, chopped finely
1 teaspoon black pepper
1/2 teaspoon chili sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
3 tablespoons peanut oil

For Soup:
7 cups water
1 teaspoon sugar
1 teaspoon salt
1 teaspoon soy sauce
1 can bamboo shoots
1 can watercrests
2 tablespoon fresh cilantro, cut into 1-inch lengths
2 eggs, lightly beaten

Marinate pork in the vinegar, soy sauce, green onions, sesame oil, pepper, ginger, cilantro, and chili sauce. If you don't own chili sauce, it will probably make this meal too hot for you, so avoid it. Stir well and let this mixture sit for 20 minutes at least.

On medium heat, bring the 3 TBS oil in a large wok or saucepan with a lid to temperature. Add the pork (try to avoid ladening the saucepan with the marinade), cover with a lid, and stir-fry over medium heat until the pork changes color. Remove the pork to a plate.

Without removing the oil, add the water, sugar and salt to the stockpot. Bring to a boil. Add the bamboo shoots, soy sauce, and watercrests Simmer for only 5 minutes. Add the bunched cilantro for the final minute. Turn off heat and put in the cooked pork. Beat the eggs and lightly dribble the eggs until the eggs float in soft tendrils.

Serves 6.

Preheat the oven to 375 degrees F. Line a 14-inch, spring form pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the chocolate chips. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Marinade:
1 bunch green onions, chopped
1/4 cup finely chopped cilantro
3 cloves garlic minced
Juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons black pepper
1 teaspoon ground curry
1/2 teaspoon salt
1/2 teaspoon dried oregano

Pork Tenderloin:
1 pound 3/4 inch-thick pork tenderloin, trimmed & sliced into four pieces
1 tablespoon butter
4 ounces smoked Gouda cheese, sliced
baguette, sliced in 6 inch segments, sliced again in half
1/4 small red onion, thinly sliced

Pineapple Salsa:
2/3 cup chipotle based salsa (we tried a raspberry chipotle and it worked great)
1/3 cup finely diced pineapple

Cut pork tenderloin into eight pieces. Pound pork pieces with meat mallet between two sheets of waxed paper or plastic wrap until thin, approximately 1/2" inch thick. You want your fillets to be thin enough that when they cook, they will still sit on the sandwich rolls.

For marinade, combine green onion, cilantro, garlic, orange and lime juice, honey, pepper, curry, salt and oregano in a bowl and mix well. Put marinade and pork slices into plastic storage bags and seal tightly, allowing to sit for 2 to 24 hours. This lets the marinade really soak in.

For salsa, combine salsa and pineapple. Let stand at least 1 hour to allow flavors to blend.

When ready to eat, heat butter in large skillet over medium heat. Remove pork from marinade; discard marinade. Cook pork 5 to 6 minutes per side on high heat or until temperature reaches 155 to 160ºF and pork is juicy and barely pink inside. (Pork should be cooked in single layer in skillet; cook in two batches if necessary.) Top pork with cheese immediately after flipping the first time, to allow maximum time for melting. Gouda is NOT a good melting cheese (it mostly sweats), so you will need to cover the skillet to help the melting process. Place pork on baguette rolls; top with onion slices and salsa. Serve open-faced.

Serves 4 people.

1 Fennel bulb
1/4 cup olive oil
1/2 medium red onion, chopped
1 TBS pernod
salt and pepper
4 slices sourdough bread
1 garlic clove, minced
8 oz. goat cheese
1/8 tsp cayenne pepper
pinch of thyme

Cut off stalks of fennel bulb and remove sprigs from the stalks. Throw the stalks away. Cut bulb heart into 1/4 inch squares. Heat oil in pan and add fennel bulb pieces and red onion pieces. Cook for 10 minutes until tender. Stir in Pernod and salt and pepper. In a separate bowl, mix goat cheese with fennel sprigs and cayenne pepper. Cover each sliced of bread with 1/4 of the goat cheese mixture. Top with the onion and fennel. Put sandwich together. Best served with thick bread slices.

Makes 2 sandwiches.

Puree raspberries in food processor. Use the back of a spoon to press them through a strainer to remove seeds. Separate 2 TBS of puree.

Mix 1 cup flour, baking powder, and salt.

Put butter in large mixing bowl and beat with electric mixer on medium speed for 15 seconds. Add sugar and beat until blended, approx. 1 minute. Mix in egg yolk, vanilla and almond extract. Add flour mixture and mix until smooth dough.

Remove half the dough to a medium bowl and stir in lemon zest. On low speed, mix 2 TBS of raspberry puree and the remaining 3TBS of flour into the dough. Form each piece of dough into a five inch disk. Wrap each in plastic wrap and refrigerate until firm, about an hour.

Roll each piece of dough out between two sheets of wax paper into a rectangle about nine by six inches, about 1/8 inch thick. Use a pastry brush to brush egg white lightly on the lemon dough. Wax paper side up, press the raspberry dough on top. Trim the edges and discard the top piece of wax paper.

To form pinwheels, roll the two layers of dough into a tight cylinder, starting on a long side and removing the remaining piece of wax paper as you roll. Gently press the seam along the length of the roll to seal it and trim any ragged edge. You will have to roll about nine inches long. To form whirlybirds, roll the stacked dough from the long sides from each end ot the center, forming two thin rolls that are attached. Remove the wax paper as you roll.,. roll will be about nine inches long. Freeze either roll unbacked or refrigerator for about one hour until cold and firm then slice and back the cookies……

350 DEGREES, slice into 1/4 slices. Cookies about ten minutes
Makes 36 cookies.

Preheat oven to 350 degrees.

Thaw chicken and put it in a casserole pan. Put a generous amount of swiss chess on each breast.
Mix together 1/2 C. White Grape Juice concentrate and 1 can Cream of Chicken Soup in sauce pan and heat up slightly. (This can also be done in the microwave.) Pour over the chicken.

Melt 1/2 C. Butter and mix with 1 box Chicken Stuffing, mix with grape juice and cream of chicken. Spread the stuffing over the top of the chicken creating a top layer of stuffing.
Cover casserole pan with foil and bake for 40-45 minutes. Take the foil off and cook for another 5-10 minutes.

Start by putting flour tortillas into two separate oven-safe bowls. The size depends on how deep or wide you want your taco salad to be; I would generally recommend bowls that are 6" in diameter. Stuff the tortillas into the bowls, creating a bowl out of the tortilla. Shred the cheddar cheese into the base of the bowl. Stick into the oven on the lowest rack at a broil for about 4 minutes, or until the tips of the tortillas are brown and the tortillas are to your preferred crunchiness. Take out and let cool.

While the tortilla shells are cooking, thinly slice the steak and marinate in the lime juice, fruit juice and fruit salsa. This could even be done overnight, to add extra flavor. Sear the beef in a heavy skillet on high, continually pounding at the beef (to maintain a softer consistency) with your spatula. Once the juices have evaporated the beef will get a nice sticky crust quickly, so take it off the heat and pour the beef into the base of the finished taco shells.

Then add the sweet corn, followed by the heaping tablespoon of sour cream and topped with as much lettuce as you can fit (the lettuce tends to absorb the moisture and quickly compact itself). Add some additional salsa, if you'd like. Or you can add some real salad dressing.

Serves 2. Or 4.

In a TBS of olive oil, fry the chicken breasts at medium high heat, approximately 4 minutes on each side. Sprinkle lightly with salt and pepper, to your own tastes. Fry up the bacon, approximately 4 half slices per sandwich. Lightly brush olive oil on the top of the 4 slices of bread and then toast until lightly brown. When the toast is done, spread mayo on the top of two and the jam on the top of the other two.

Layer sandwiches: piece of toast with mayo, bacon, 1 slice swiss cheese, chicken, 1 slice swiss cheese, lettuce and top with the slice of toast that has the dark berry jam on it. If you want to increase the amount of sandwiches, this recipe shows you multiples of two.

In a large saucepan over high heat, combine the garlic, sage, thyme and water and bring to a boil. Reduce the head to low and simmer, uncovered for 20 minutes.

Add the vermicell and butter and cook until the noodles are tender. Mix lemon juice and egg yolks separately. Bring the egg yolks up to temperature by adding some of the hot water mixture until properly diluted. Simmer on low for 2 minutes, stirring constantly - make sure the egg doesn't separate. Season with salt and pepper, stir in oil and sprinkle with Parmesan cheese. Pour over a slice of toasted bread.

Serves 6.

Preheat oven to 400 degrees. Toss the ciabatta in 1 TBS olive oil. Place the bread cubes in a single layer and toast them in the oven until browned (approximately 7 minutes). Remove from oven and let cool. After bread is cooled, place into a large bowl with the rest of the ingredients. Season with some salt and pepper.

Serves 4 people (for a side dish).

Put the flour, salt, and yeast into a bowl with enough water to make a soft, but not sloppy dough. Add the seeds, then divide the dough into three pieces. Let rest of 1 hour.

Divide the dough once more, making six pieces (you can divide it further if you desire, but optimal is six from this recipe). Using a rolling pin, flatten each piece into a circle and let rest for 5 more minutes.

Heat a skillet to medium heat and add a splash of olive oil. Shallow fry each naan until browned on both sides, then set aside to cool before serving.

Makes six pieces (one per person).

Beat shortening and glycerine on high speed for about 2 minutes. Add remaining ingredients and beat for 5 minutes. You can double recipe but this takes a bigger mixer than a hand held one.

Divide up frosting and add food coloring as desired afterwards. To add the frosting to the cake, use a metal frosting knife, dip in cold water and then smooth over the cake; the rich buttery texture makes it easy to get a smooth surface.

Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Garnish soup with carrots and sour cream.

Makes enough for an army. Or 6-8 people, probably.

Preheat oven to 425 degrees.

Stretch dough out and form a thin round. Use a little flour or cornmeal on your hands if dough sticks. We really recommend cornmeal because it makes the pizza dough taste better. Mix the garlic, parsley, ricotta, herb cheese and lemon zest. Spread the soft cheese mixture across the pizza dough to the edges then top with an even layer of provolone. Scatter thyme over the cheese mixture. Bake until crisp and bubbly-brown on top, 18 to 20 minutes.

If you're using a bread machine (which is what we recommend), then make sure you're just doing the dough setting. If not, then mix the items and let the dough rise for about an hour. First put the water and yeast together, topping with the 3 cups flour. At this point, it's best to start the mixing of the dough. This is to activate the yeast without killing by premature exposure to the salt. Then, after the flour and water make a paste, add the remaining ingredients. Mix well and let rise.

After it's risen, separate the dough into two balls. Dust a rolling pin and the dough with flour. Make them into whatever shape you want (round? square? hexagonal?). Cook for 9 minutes at 425 degrees and then flip before you add toppings. This certifies that the dough will be fully cooked.

This is the pizza dough we use. It isn't too doughy (which is what I like) but isn't dry at all (which is what Rebecca likes).

Turn oven to 350 degrees. Turn on skillet to 375/Medium High.

To get this meal started, get a leg of lamb cut and trim off the fat. For most lamb, you really need that fat, but not for this meal. Slice the cut of lamb into 1/2 inch fillets; this might be easiest when the lamb is half frozen. Because the lamb doesn't have any fat on it, you really want to cut the fillet shallow enough so it will cook all the way through quickly. Mix an egg with the lamb in a bowl and in a seperate bowl bread the lamb with the cereal crumbs. Fry with 2 TBS of oil in the skillet, until both sides are browned. Put aside until the garlic and sauce are ready.

In the meantime, we need to roast the garlic. Put it in a 9 x 13 along with the olive oil and the lemon juice, spreading them out. Roast in the oven until the garlic really begins to give off some flavor, then pull the dish out and drizzle half the sauce on the bottom. Then put an even layer of cooked lamb on the bottom and cover with cheeses. We recommend approximately 2 cups mozarella, 1 cup cheddar and 3 TBS of parmesan. Cook at 350 until the cheese is melted and slightly browned (about 20 minutes).

Serves 3-4.

Trim mushroom stems and slice. Sauté in olive oil until golden. Lightly salt. Slice focaccia in half horizontally. Drizzle insides with olive oil. Keep all ingredients 1/2 inch from edges. Layer ingredients between slices of focaccia. Grill in skillet. Makes 4 sandwiches.

Boil chicken in water, salt, pepper and rosemary. Sauteé onion in olive oil with chili powder; add peppers and cook until peppers are tender. Near the end of cooking, stir in olives and capers, season with salt and pepper. Slice each chicken breast into three fillets. Toast bread on both sides. Cover with garlic, chicken and pepper mixture. Cover with basil and pepper. Makes 4 sandwiches.

Mash avocado, add goat cheese, olive oil, lemon juice and salt and pepper. Don’t mix completely. Brush bread with oil. Bake at 350 degrees for 10 minutes. Add avocado mixture after.

Boil chicken in garlic and sage with water. Stir other ingredients in a bowl. Slice each chicken breast into three fillets. Divide ciabatta into two pieces. 3/4 of the Salsa Verde on the bottom half of the sandwich, chicken on top and then last 1/4 on top of the chicken. Top with bread. Makes six sandwiches

Tip: Try replacing the capers with a slice of swiss cheese! It's delicious!

Put beans in food processor and pulse to puree. Add the tahini, garlic and lemon juice and puree. Add water very slowly while mixing to create a spreadable texture. Season with salt to taste.

Spoon the hummus onto a plate and smooth with a spatula. Drizzle the oil, cumin and parsley on top. Serve with pita.

1 TBS plus 2 tsp dijon mustard
1 TBS lime juice
1 TBS lemon juice
1 tsp orange juice concentrate
1 tsp Worcestershire sauce
1/2 tsp minced garlic
1/4 tsp salt and pepper
4 TBS olive oil
1/4 cup grated parmesan
1/2 lb chicken (cut into small cubes)
2 1/2 firmly packed cups chopped romaine lettuce
1/2 cup crutons
2 10 inch tortillas (suggested tomato)

Combine mustard, citrus juice, orange juice, worcestershire sauce, garlic, and 1/8 tsp. Gradually add 3TBS olive oil, wisking with fork. Stir in cheese, and set aside.

Fry chicken in 1 TBS olive oil, add 1/8 tsp salt and pepper, until brown. Cool. Toss in chicken, romaine lettuce and crutons; drizzle with sauce mixture. Wrap.

Serves 2.

1 1/4 lb chicken breasts, cut into 1/2 cubes
1/2 tsp ground cinnamon
1/4 tsp allspice
1/3 cup jerk sauce (liquid)
2 cups cooked long grain rice
3/4 cup diced pineapple
1/4 cup chopped nuts (macadamia or cashew are good)
3 TBS chopped mint
2 tsp fresh lime juice
salt
Four 10 inch flour tortillas

Preheat oven to 400 degrees.
Combine chicken with 1 tsp salt, cinnamon, and allspice in a medium bowl. Add jerk sauce and mix.
Spread chicken mixture evenly into a 13 x 9 inch pan. Bake until chicken is cooked through, 10-15 minutes. Add the rest of the ingredients and mix. Divide among the four tortillas and then wrap.

Serves 4.

Whisk eggs, water, salt and pepper. Melt butter in heavy large skillet over medium-low heat.

Dip both sides of the sandwich into egg mixture, lightly soaking bread. Place in skillet and cook until the cheese melts and the sandwiches are golden, about 4 minutes per side. Cut sandwiches in half diagonally and serve (best if topped with powdered sugar and jam).

Makes four servings

Heat 1 TBS of oil (probably bacon drippings) over medium heat in a skillet large enough to hold all of the potatoes in a single layer. Add the potatoes, yellow onion and season with 1/2 tsp of salt and pepper. Cook until crispy on all sides (8-10 minutes), stirring frequently. Remove from heat.
Transfer potatoes to a mixing bowl, add Jerk sauce, green onions, oregano and brown sugar. Mix, but don't mash.
Keep the skillet on the stove, and cook the eggs (fried style), sunny -side up. Cook 'em how you want 'em.
Divide the potatoes evenly and cover the tortilla. Gently place 1 egg over the potatoes. Serve like a stack (tortilla, potatoes, eggs). Serves two.

Heat the oven to 350 degrees. Saute onion and garlic in the oil on medium heat until the onions are translucent. Add shredded chicken. Cook over low heat until cooked thoroughly and the oil is mostly absorbed by the chicken. Separate the dough into 8 rectangles and squish out the perforations. Divide 1 cup cheese, all the chicken mix and the 1/2 cup salsa onto the 8 rectangles. Roll up and pinch to seal the ends. Bake at 350 for 16-21 minutes, until golden brown. Remove from the oven, top with cheese and cook for an additional minute. Serve with sour cream, avocado and salsa.

4 Salmon or halibut filets
4 TBSP olive oil
2 tsp dill weed
1 can pineapple - crushed
1/2 avocado
pinch of salt
cajun seasoning

Tear off four pieces of tin foil to wrap the fish in. Rub in a liberal amount of cajun seasoning into the fish and sprinkle 1/2 tsp dill weed and 1 TBS olive oil on each fish. Wrap in tin foil. Cook at 325 degrees for 20 minutes. Top with crushed pineapple and finely chopped avocado, covering with a pinch of salt.

12 Graham crackers - crushed
1 TBS sugar
1/3 cup melted butter
24 oz cream cheese - at room temperature
1 cup sugar
4 eggs
1 TBS lemon juice
2 tsp vanilla
2 cups sour cream
3 TBS sugar
2 tsp vanilla

CRUST: crush the graham crackers and mix with sugar and melted butter. Press into the bottom of a 9 1/2 inch spring form pan.
FILLING: In a mixing bowl, soften cream cheese by beating slowly. Gradually add sugar, beating until creamy and smooth. Beat in eggs one at a time. Add lemon and vanila. Continue beating until smooth and creamy. Pour into crust.
Bake at 350 degrees for 40-45 minutes or until set.
TOPPING: Stir together sour cream, sugar and vanilla. Gently spoon over cheese cake as soon as it is taken from the oven. Continue baking at 325 degrees for 10-15 minutes until set. Remove and cool. Add glaze, if desired.

Berry Glaze: Thaw 12 oz frozen berries. Mix 2/3 cups sugar with 1 TVS cornstarch. Add to berries. Cook stirring constantly until mixture boils. Cool, then spoon on cake.

Fruit Glaze: Drain fruit adding 2/3 cup liquid. Place in sauce pan. Mix sugar and cornstarch as above. Cook stirring constantly until mixture boils. Cool, then spoon on cake.

1 1/2 cups graham cracker crumbs
2 TBS sugar
1/4 cup margarine - melted
20 oz of cream cheese
3/4 cup sugar
1 cup sour cream
3 TBS flour
3 eggs
3/4 cup lime juice
1 tsp vanilla

CRUST: mix together graham crackers, 2 T. sugar and melted butter. Press into 9" spring form pan.
Preheat oven to 375 degrees.
FILLING: Beat cream cheese and 3/4 cup sugar until smooth, best to wait until the cream cheese is already at room temperature. Beat in eggs one at a time, beating well after each. Beat in sour cream, flour, lime juice and vanilla. Beat until smooth.
Pour filling over crust. Bake for 15 minutes. Reduce temperature to 250 degrees and back for 50-55 minutes, until center is barely set. Cool on rack and chill.

16 oz cream cheese
16 oz sour cream
1/4 c. margarine
1 bunch green onions
2 c. cheddar cheese
3 cloves garlic
1 bread bowl.

Preheat oven to 350 degrees. Melt butter and sauté garlic. Mix in rest of ingredients. Stuff in bowl. Double wrap with aluminum foil and bake at 350 degrees for 2 hours.

1 can chicken broth
1 can black beans
1 1/2 cups picsweet frozen corn
1 1/2 cups chopped tomatoes
1 can cream of mushroom soup
1 large clove garlic, minced
taco seasoning to taste

Put all the ingredients together in a pot and warm on the stove. While this is warming, make some homemade chips (these are the best!).

3 TBS oil
15 corn tortillas

Chop or tear up a stack of 15+ corn tortillas, and fry them in hot oil. Once they start to turn brown, put them onto a paper towel to soak up the oil. Season with salt to taste. Make however many of these you want. Rebecca likes to snitch mine. :)

Put the soup in a bowl and top with sour cream, cheese and the chips.

1/2 cup sugar
1/4 cup butter
2 T water
1 egg well beaten
3 tea lemon juice

Combine all ingredients, heat to boil over low heat stirring constantly.

6 Potato
3 Tbsp Margarine
1 Can Cream Of Chicken Soup
1 Cup Sour Cream
1/2 Cup Milk
3 Tbsp Green Onion, chopped
3/4 Cup Sharp Cheddar Cheese, shredded
2 Tbsp Margarine, melted
3/4 Cup Corn Flakes, crumbled

1. Peel potatoes, boil, cool and shread into casserole dish.
2. Combine margarine, soup, sour cream, milk, green onions and cheese. Warm in a sauce pan and spread over potatoes.
3. Combine melted margarine and corn flakes. Sprinkle on top.
4. Bake 30 minutes at 325 degrees.

Tahini sauce
------------
1/2 cup parsley, chopped
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup tahini (if you don't know what this is, ask us!)
2 tsp honey
1 garlic clove, minced
1 tsp salt
black pepper

You also need
-------------
2 tsp olive oil
4 pitas (i think that the six-inch variety is nice)
lettuce

First make the falafel. Put all the ingredients into a food processor and blend until smooth. Make 3 inch patties out of the mixture (it should make about eight of them). Put 2 teaspoons of olive oil into a pan and fry up the patties. They won't completely solidify, but you need to keep them together. Fry them until they're browned.

Next, put the tahini sauce ingredients into the food processor and run until very smooth.

Now it's time to put the sandwiches together. Warm up the pita (about 30 seconds a piece in the microwave should be just right) until they bend really well, so you can roll them. Put two falafel patties on each pita, covering with about 2 TBS of tahini sauce. Then cover with lettuce (however much you want). Roll the sandwich up and enjoy!

Preheat oven to 350 degrees F.

Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.

Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.

When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.

Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).

Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve. Makes 6 sandwiches (very full of meat).

Cook's Note: Buy high quality corned beef for this recipe. Avoid corned beef that is very lean.

Russian Dressing:
3/4 cups mayonnaise
1/4 cup plus 2 to 3 tablespoons chili sauce
2 tablespoons sour cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon minced Spanish onion
1 tablespoon plus 1 teaspoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce

Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.

Yield: 2 cups

To make the meatballs, combine the meat, onion, bread crumbs, egg, cheese and salt and pepper in a bowl and mix. Form meatballs into small 1/2 inch diameter balls. Set aside

In a large saucepan, combine broth, cabbage and pasta. Boil for 10 minutes, or until pasta isn't quite cooked. In a separate bowl, mix egg yolks and lemon juice and whisk well. Whisk in some of the hot broth slowly in order to prevent the eggs from cooking, then add mixture to saucepan and reduce heat to low, stirring gently. Add meatballs and simmer until meatballs are cooked, about 20 minutes. Add parsley.

For an alternative taste, you might want to cook the meatballs before adding them to the saucepan, in order to give them a firmer texture. Enjoy!

Makes enough for 6 people.

Preheat the oven to 350 degrees. Mix egg, oil, water and cake mix in a bowl. This should create a cookie dough like substance. Add the water last, slowly, to make sure your dough doesn't get too gooey. Roll the dough into very small balls, no larger than 1/2 inch in diameter. Cook on a cookie sheet in the oven for 6 - 8 minutes, or until they take shape and aren't stiff. You need to decide if you want hard cookies or soft ones. I like them soft. Let the cookies cool. Then match the different sizes of cookies in pairs, filling the center with the frosting. Any frosting will work, but I think that a store bought cream cheese frosting works the best.

Place the swordfish in a shallow nonreactive container. In a bowl, whisk together the onion, lemon juice, garlic, coriander, cayenne, paprika and 1/4 cup oil. Pour over fish and cover with the bay leaves. Cover and marinate for at least a day. Immediately before cooking, sprinkle one side with salt and pepper. Grill over heat, brushing each side with any leftover sauce. Serve and enjoy!

Melt the chocolate and gradually whisk in the cocoa, stirring constantly, until smooth. Whisk in a little milk at a time and keep heating until blended. Let cool completely (in a fridge or something).

Whisk the eggs in a separate mixing bowl until fluffy, about 2 minutes. Whisk in the sugar and blend well. Add the cream and vanilla and whisk to blend. Air is very important to make this mixture light and fluffy.

Pour the chocolate mixture into the cream mixture and blend. Refridgerate until very cold, approximately 1-3 hours. We like to leave ours in the fridge overnight. Then stick in a quart ice cream maker and follow the manufacturer's instructions.

Sauce:
1/4 cup olive oil
3 cups chopped onions
3 celery stalks, thinly sliced
4 large garlic cloves, minced
8 fresh basil leaves, chopped (1/2 tsp dried)
1 tsp chopped fresh oregano (1 tsp dried)
2 28-ounce cans Italian plum tomatoes
salt and freshly ground black pepper to taste

Filling:
3 TBSP olive oil
2 cups chopped onions
3 large garlic cloves, minced
10 ounces spinach (4 cups) – frozen package defrosted, or fresh stemmed and chopped
2 cups coarsely grated mozzarella cheese (1/2 pound)
1/2 cup grated sharp Parmesan or Pecorino cheese
3 pounds ricotta cheese (or cottage cheese! )
1/4 tsp nutmeg
salt and freshly ground black pepper to taste

To make crespelle, beat eggs, add oil, salt, flour, and milk. (You can freeze crepes and defrost in fridge a day ahead.) Set aside for 1/2 hour. To make sauce, sauteé onions, celery and garlic in oil until onions are translucent. Add herbs and tomatoes. Cook for 10 minutes and add salt and pepper to taste. For the filling, sauteé onions and garlic in oil adding spinach until spinach wilts. Combine all cheeses and stir in onion/spinach mixture with seasonings. Put half sauce in a baking dish. Fill crespelle with cheese filling. Put remaining sauce on top. Cook in a baking dish for 30 minutes at 375 degrees. Makes enough for 4-6 people

Filling
8 oz cream cheese, softened
1 cupgrated Muenster cheese
1 cup shredded mozzarella
1 cup grated feta
2 eggs
3 garlic cloves
3/4 cup chopped parsley
1/4 cup chopped basil
black pepper

1 egg
chives

Combine warm water, yeast and honey in bowl until yeast dissolves. Add flour, melted butter and salt. Knead. Put doughball into oiled bowl and let rise for 1 hour. Mash cream cheese with fork and mix in the rest of the filling ingredients. When dough has risen to double in size, divide into eight pieces. Cover and let rise for 15 minutes. Roll out ball into circle about 7 inches in diameter. Fill each with 1/3 cup of cheese filling, wrapping dough around and sealing edges with a fork. Beat the final egg with a tablespoon of water and brush it on the pastries. Sprinkle with chives. Bake at 375 degrees for 15 – 20 minutes.

Makes enough for 4-6 people.

Cook noodles as instructed on the package until tender, but firm. Use a large fork or slotted spoon to remove cooked noodles directly to the baking pan (either 1 9x13 pan, or 2 8x8 pans). Spoon tomato sauce on baking pan and put the first layer of noodles. Make four layers of noodles as you go. In between each layer, put meat sauce, mozzarella and ham. In one of the layers, put only white sauce with ham. Cover the lasagna with white sauce, grated parmesan and sprinkle oregano.

Preheat oven to 350 degrees F (180 Celcius).
Bake lasagna until heated through or about 20 minutes.
Cover lasagna with aluminum foil during baking to avoid cheese over burn.

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White Sauce
2 tbs (30 g) butter
3 tbs (30g) all purpose flour
1 cup (250ml) milk
1 pinch ground nutmeg
1 tsp (5g) salt
1 pinch ground pepper

Place a sauce pan in medium heat. Melt the butter with the flour stirring well. Add the nutmeg, salt and ground pepper. Add the milk slowly while stirring the mixture with a wood spoon. Bring the sauce to boil and cook for about 10 minutes or until creamy.
Do not overcook as it can break the starch and thinner your sauce.
Set the white sauce aside to assemble the lasagna.

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Tomato Sauce
2 tbs (30ml) vegetable oil
1 small onion, chopped
1 clove garlic, crushed
1/2 lb (250 g) ground beef
1 lb ripe tomatoes

Peel tomatoes, remove seeds and chop.
Brown ground beef in a large sauce pan over high heat with the vegetable oil, onion, garlic. Add the prepared tomatoes and water just enough to cook a thick meat sauce.
Set meat sauce aside to assemble lasagna.

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Note: We usually leave the beef out of the tomato sauce, and sometimes substitute veggies like broccoli for the ham.

This recipe is ideal for the chef who is willing to try what works best. Most of these amounts are simple suggestions. Try what works for you.

Cut up the vegetables and put the celery, carrots, potatoes, garlic, salt and pepper, onions, dill and basil with the three cans of clams with juice into a pot. Make sure the clams you get are the good pink kind, preferrably from the western coast. Add a cup or so of water; not quite enough to cover the vegetables, but enough that it won’t all evaporate before the veggies are tender. Put a lid on it and steam it. Keep an eye on it and if the water and clam juice gets too low, add a bit more.

When the veggies are tender add a quart of half and half.

Over medium heat, melt 4 TBS butter in a saucepan. Add about 4 heaping tblsp flour. Stir until smooth and bubbly. Add one cup milk and stir until blended. Add the mix to the chowder and stir in gently. If you want, now is the time to throw in some chopped bacon and corn. Yummy!

Makes enough for 6 people with plenty of left-overs.

Mix everything but the chocolate chips together until well blended. Traditionally this is done by hand, because I only recently got a good mixer, but I have been known to use a mixer. We sometimes use 1 egg, and sometimes 2 eggs, depending on how fluffy we want them. If you live in a moist climate, you might need to reduce the butter/shortening quantity a bit and increase the flour a bit so the cookies don't fall flat in the oven. Finally, stir in the chocolate chips, and roll small balls of dough to put on a baking sheet. Bake for 8-10 minutes at 350 degrees. Eat. Enjoy. Served best with milk.