APRICOT BRAN SCONE                                                          03

BAKED MACARONI AND CHEESE                               03

BANANA STRAWBERRY BATIDOS                              04                                           

BBQ BABY BACK RIBS                                                  04

BERRY COBBLER                                                                04

BEST CORN EVER                                                             05

BLACK OLIVE HERB VINAIGRETTE                               05

BLUE CHEESE VINAIGRETTE                                           06

BLUEBERRY ICE                                                              06

BLUEBERRY STREUSEL MUFFINS                              07

BREAKFAST SANDWICH                                                  07

BREW N BARBECUE                                                 08

CBLS ORANGE BEEF                                                 08

CBLS PRONTO PASTA PRIMAVERA                                    09

CHICKEN AND MUSHROOMS IN RED WINE              09

CINNAMON RAISIN OATMEAL BARS                         10

COCONUT CHUTNEY                                                    10

CORN LEEK CAKES                                                          10

CRANBERRY CHUTNEY                                                 11

FANTASTIC JERKY                                                           12

FIZZY RASPBERRY CITRUS ICED TEA                 13

FREEZER TOMATO SAUCE                                              13

FUNNEL CAKE I                                                                       14

FUNNEL CAKE II                                                                      14

GARAM MASALA                                                                   15

GARBANZO CHUTNEY                                                    15

GAZPACHO TIPS                                                               15

GOLDEN SUMMER SOUP                                     16

GRAPEFRUIT HIGHLIGHTS BLEND OF THAI                    17

GYROS                                                                                  18

HONEY LIME GLAZED CHICKEN                             19

HONEY VANILLA ICE CREAM                                      19

ICED GREEN TEA WITH LEMONGRASS                   19

LOW CAL FAT CONTROLLED VINAIGRETTE       20       

MEDITERRANEAN WATERMELON SALAD               20

MITZA OZAKIS CHINESE CHICKEN SALAD                      21

OATMEAL BREAD                                                                      21

OVEN FRIED FISH                                                              22

PAKORAS                                                                            22

PAPAYA MANGO BATIDOS                                          23

PARSLEY SHALLOT VINAIGRETTE                               23

PEANUT CHUTNEY                                                    23

PINEAPPLE CHUTNEY                                                    23

PORK TENDERLOIN CHOPS                                          24

QUICK BEEF AND CHEESE CALZONES              24

RASPBERRY CREAM PIE                                          24       

RASPBERRY ORANGE VINAIGRETTE                               25

RED WINE ICE CREAM                                                  26

RELISHING CHUTNEY                                                    26

ROSEMARY LEMON HERB SUN TEA                            28

SAFFRON MANGO CHUTNEY                                        29

SOUR CREAM LEMON CAKE DOUGHNUTS                     29

SOUTHEAST ASIAN SHRIMP GRAPEFRUIT                      30

SPICY FRIED FISH                                                              30

SPIKED SOUTHERN ICED TEA PUNCH                     31

STRAWBERRY KIWIFRUIT YOGURT FREEZE            31

SUPER NATURAL BRAN MUFFINS                              32

SWEET POTATO SOUFFLE                                         32

TACO CASSEROLE                                                         33

TOMATO GAZPACHO                                                  33

VEGETABLES WITH TOFU                                     34

VEGETARIAN BAKED BEANS                                              35

VINAIGRETTE FOR A CROWD                                            35

WATERMELON LEMONADE                                     35

WATERMELON PINEAPPLE SALSA                                   36

APRICOT BRAN SCONE

 2 cups Flour (or 1 cup all-purpose and 1 cup wheat)
1/4 cup Sugar
4 tsp. Baking Powder
2 cups Bran Flake Cereal
4 Tbsp. Butter or Margarine
2 Eggs
1/3 cup Milk
1/2 cup moist-packed Apricots

In a food processor, whirl together the flour, sugar, baking powder, and cereal. 
Drop chunks of butter on top of the dry ingredients, and whirl until the butter is incorporated. Lightly beat the eggs and stir them in, along with the milk and fruit.
Turn out onto a floured board and knead a few times.  Divide dough into two equal parts, and pat each into a circle.  Preheat oven to 400-F degrees.  Place each circle of dough on a greased baking sheet, and cut each into 6 wedges as though you were cutting a pie (but leave them in place).  Slide the scones into the oven, and bake until lightly  browned (check after 15 minutes). When done, allow to  cool, then separate the wedges to serve.

BAKED MACARONI AND CHEESE

 3 cups Macaroni -- little shells

TOSS TOGETHER AND TOAST:
1/2 cup Sunflower Seeds, roasted
1 tablespoon Cooking Oil
3 tablespoons Butter
1 small Onion -- chopped
1 cup Mushrooms -- sliced
2 1/2 cups Cheddar Cheese -- grated
1/2 cup Half and Half -- cream
1/4 teaspoon Nutmeg
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Black pepper

TOSS TOGETHER TO COAT:
3 cups Bread Crumbs
3 tablespoons Butter -- melted
1/4 cup Bell pepper -- or parsley


Heat oven to 350 degrees F. Toast sunflower seeds in oil in a skillet until golden and season with a sprinkle of salt. Boil macaroni for half the required time. (For small shells about 3 minutes.) Macaroni should still have a definite chew to it, because it will continue to cook in the oven. Sauté onions until light golden in color and add mushrooms, sauté another 4 minutes. Stir all ingredients together well and spoon into a greased baking dish. Bake for 20 minutes and cover with breadcrumbs. Bake another 10 minutes and garnish with raw green bell pepper or parsley.

BANANA-STRAWBERRY BATIDOS

Ice cubes

1 cup whole, medium-size strawberries, hulled

1 banana

2 tablespoon superfine sugar

1/2 cup milk

Crush enough ice cubes (in blender, if your model crushes ice) to make 1 1/2 cups. About 3/4 tray of ice should be enough. Add remaining ingredients and puree in blender until smooth. Serve immediately. Makes 2 large servings.

BBQ BABY BACK RIBS

4 lbs. baby back pork ribs
2 cups favorite barbecue sauce

Preheat oven to 300°F. Place ribs in a shallow pan, cover with foil and bake 2 hours. Prepare grill.

Remove ribs from oven and grill 12 minutes, turning frequently and basting with barbecue sauce.

BERRY COBBLER

Filling:

1 pint fresh blueberries
1 pint fresh blackberries or loganberries
1 1/2 tsp. lemon juice
2/3 cup sugar
1 tsp. cornstarch

Crust:

1 3/4 cup all-purpose flour
1 tsp. salt
1 Tbs. sugar
3 tsp. double acting baking powder
4 Tbs. chilled butter
3/4 cup milk

Preheat oven to 425° F. Lightly grease a 9-inch pie pan. To prepare the filling: gently rinse and dry the berries. Combine the filling ingredients in a bowl and then spoon them into the pie plate in an even layer. Set aside.

Prepare the dough: Sift together the flour, salt, sugar and baking powder into a large bowl. Cut the butter into the dry ingredients using two knives or a pastry blender until the mixture has the texture of coarse crumbs. Then, make a well in the center of the
dough and slowly pour in the milk. Stir until the dough is mostly free from the sides of the bowl. Turn the dough out onto a floured surface and knead gently and evenly. Pat or roll it into a 9 inch-circle.

To complete the cobbler: Place the dough over the fruit and texture it with your fingers, pinching it slightly. Prick the dough all over with a fork. Sprinkle lightly with cinnamon and sugar. Bake for about 35 minutes, or until the crust is golden brown. Allow it to
cool for 15 minutes on a cooling rack, then serve it with vanilla ice cream.

BEST CORN EVER

2 - 1 lb packages frozen corn kernels
2 - 3 oz packages cream cheese
1 stick (real) butter (1/2 cup)
1 tsp sugar
1 tsp salt
pepper to taste

Mix all in crockpot and cook on high for 2 hours, stir occasionally.

BLACK OLIVE HERB VINAIGRETTE

AND TOMATO VINAIGRETTE FOR GRILLED FISH

2 medium ripe tomatoes, cut in fourths, seeded and cut in small dice

1/4 teaspoon salt, fine sea salt or kosher salt preferred

1/2 cup oil-cured olives, pitted (see cook's notes)

1/2 cup olive oil, divided use

2 small cloves garlic, crushed

1/2 cup fresh basil leaves, cut in thin strips, divided use

Freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

1 tablespoon white wine vinegar

1/4 cup extra-virgin olive oil, chilled

Cook's note: Some oil-cured olives are salted, other are not, so you may need to add more salt if you use the unsalted variety. In medium glass or ceramic bowl, combine tomatoes and salt; stir. Transfer tomatoes to strainer or colander and place over bowl. Set aside 30 minutes. The salt will extract juices from tomatoes, making tomato bits denser and more intensely flavored; juices will be incorporated into sauce.

Meanwhile, combine olives with 1/4 cup olive oil in bowl of small food processor fitted with metal blade, or blender. Pulse about 8 seconds, or until olives are finely minced. Transfer olive mixture to bowl and add remaining 1/4 cup olive oil, garlic, half of basil and several generous turns of pepper. Add collected juice of salted tomatoes, lemon juice and vinegar; whisk to thoroughly combine. Add half of tomatoes and stir; adjust seasoning as needed.

Transfer to saucepan; heat on low just until warm. Remove garlic from warmed dressing.

Presentation: Drizzle chilled oil over each portion of grilled or broiled fish. Top with teaspoonfuls of dressing and spoon more generous portions on the side of each serving. Garnish edges of plate with remaining tomatoes and sprinkle with remaining basil. Serve any remaining dressing at the table. Yield: 4 servings

BLUE CHEESE VINAIGRETTE

1/2 cup safflower oil or extra-virgin olive oil

4 ounces crumbled blue cheese

1/2 cup cider vinegar

1 teaspoon garlic salt

Freshly ground black pepper, to taste

Optional: minced fresh tarragon or basil; see cook's note

Cook's note: If desired, just before serving, remove amount of dressing you think you'll be using and add 1 tablespoon of minced fresh tarragon or basil. If you add herbs to entire mixture and then store, herbs lose their fresh taste and get mushy.

Combine oil and blue cheese in small bowl. Using fork, mash about 1/2 of the blue cheese into oil. Stir in vinegar, garlic salt and ground black pepper.

Taste and add more oil or vinegar or garlic salt, as needed.

Presentation: Stir dressing. Add just enough dressing to lightly coat lettuce leaves. Dressing can also be used as marinade for fresh mushrooms. To add more color to your tossed green salads, begin with colorful assortment of lettuce. Prepared assortments are sold in many supermarkets. To cut down on cost, combine small portion of mixtures with butter lettuce or romaine lettuce. For additional color, garnish with pesticide-free, edible flowers, such as society garlic and nasturtiums. Yield: 2 cups

BLUEBERRY ICE

2 cups fresh or frozen (defrosted) blueberries

1/2 cup sugar

3 tablespoons orange juice

2 cups cold water

1/3 cup light corn syrup

In a small saucepan, combine blueberries, sugar and orange juice. Cook over medium heat, uncovered, for 10 minutes. Stir occasionally. Let cool. In a blender or food processor, combine cooked blueberry mixture, water and corn syrup. Mix well.

Process in ice cream maker according to manufacturer's instructions. Makes 1 quart.

BLUEBERRY STREUSEL MUFFINS

 1/2 cup sugar
1/4 cup butter, softened
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1-1/2 cups fresh or frozen blueberries

< Streusel >
1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter

 In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over
muffins. Bake at 375 degrees for 25 to 30 minutes or until browned.   1 dozen muffins.

BREAKFAST SANDWICH
Serves 4-6

 4 English Muffins
2 (4-oz.) cans Deviled Ham
6 Eggs
1 or 2 Green Onions
1/4 cup Milk
1/4 tsp. Salt
Dash Pepper
2 Tbsp. Butter or Margarine
2 large Tomatoes
about 8 oz. Cheese

Split and toast the English Muffins. Spread each with deviled ham.

Lightly beat the eggs. Finely chop green onion, including part of top, for about 3 tablespoons of both green and white. Stir into eggs, along with milk, salt, and pepper.

Scramble in butter until almost set, but not quite. Meanwhile, slice tomatoes.

On a serving plate, spoon eggs over deviled ham on muffins. Top with tomato slices, then with cheese (sliced or grated).

Slide under broiler just until cheese is melted, then serve at once.

BREW N BARBECUE

3 pounds boneless pork loin
1 12-ounce can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup cooking oil
1 tablespoon chili powder
2 cloves garlic -- minced

Place pork loin in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients; pour over pork. Cover and refrigerate over night, turning occasionally.  Remove pork from marinade. Place over drip pan on grill; grill, covered,
with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155ºF, about 1 hour. Let rest 10 minutes before slicing thinly to serve. Yield: 12 servings.

CBLS ORANGE BEEF
Prep/Cook Time: 25 minutes

1 lb. boneless beef sirloin steak, 3/4 inch thick
2 tbsp. vegetable oil
1 medium green pepper, cut into 2 inch strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's® Tomato Soup
1/4 cup orange juice
2 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. garlic powder
4 cups hot cooked rice

SLICE beef into very thin strips.   HEAT 1 tbsp. oil in skillet. Add beef and stir-fry until browned and juices evaporate. Push to one side of skillet.  HEAT remaining oil. Add pepper and onion and cook until tender-crisp.  ADD soup, orange juice, soy, vinegar and garlic. Heat through. Serve over rice. Serves 4.

CBLS PRONTO PASTA PRIMAVERA
Prep/Cook Time: 20 minutes   Serves 4

1 can Campbell's® Condensed Chicken Broth
1/2 cup Prego® Traditional Pasta Sauce
1 tsp. dried basil leaves, crushed
1/2 tsp. garlic powder
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, red pepper)
4 cups hot cooked spaghetti

MIX broth, pasta sauce, basil, garlic and vegetables in skillet. Heat to a boil.
COOK over low heat 5 min. or until vegetables are tender-crisp. Toss with spaghetti.

CHICKEN AND MUSHROOMS IN RED WINE

4 small chicken legs(drumstick-thigh piece)
(about 2 pounds total)
2 tablespoons all-purpose flour
3/4 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons cooking oil
1/2 cup dry red wine
1/2 cup chicken broth
16 pearl onions (1-1/3 cups)
2 cups fresh medium mushrooms, quartered
2 tablespoons tomato paste
1-1/2 teaspoons snipped fresh rosemary or
1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons snipped fresh thyme or
1/2 teaspoon dried thyme, crushed
1 bay leaf
2 tablespoons chicken broth
1 tablespoon all-purpose flour
6 slices bacon, crisp-cooked, drained, and crumbled
Snipped parsley (optional)
Hot cooked noodles

Skin chicken. In a plastic or paper bag combine 2 tablespoons flour, the garlic salt, and pepper. Add chicken, one or two pieces at a time, to the bag, shaking to coat chicken well.

In a 4-1/2-quart Dutch oven cook chicken in hot oil about 10 minutes or until lightly browned, turning to brown evenly. Drain. Add wine, 1/2 cup chicken broth, the onions, mushrooms, tomato paste, rosemary, thyme, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.
Discard bay leaf. Transfer chicken to a platter; keep warm.

Stir together 2 tablespoons broth and 1 tablespoon flour. Add to mushroom mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Spoon some of the mushroom sauce over chicken; sprinkle with parsley, if desired.  Pass remaining sauce. Serve with hot noodles. Makes 4 servings.

CINNAMON RAISIN OATMEAL BARS

3 cups quick cooking oats
1 cup raisins
2/3 cup firmly packed brown sugar
1/3 cup sliced almonds
1/3 cup water
1/4 cup sesame seeds
1/4 cup butter or margarine -- melted
2 tablespoons nonfat dry milk
1-1/2 teaspoons ground cinnamon

Heat oven to 400 degrees F. Combine all ingredients in a food processor; process until combined. Press oat mixture into a 13- x 9-inch baking pan coated with cooking spray. Bake for 20 minutes or until lightly browned. Cool in pan on a wire rack. Yield: 16 bars.

COCONUT CHUTNEY

1 cup unsweetened grated coconut
1/2 green bell pepper
2 green chiles (such as jalapeños, or to taste)
1 tablespoon lime juice
1 teaspoon sugar
1/8 teaspoon black pepper
2 tablespoons cilantro, chopped
1/2 teaspoon salt (or to taste)
1/4 cup water, approximately

In a blender, add all the ingredients and blend to make a smooth paste, adding a bit more water if necessary. This chutney tastes best when freshly made but keeps in the refrigerator for 2 to 3 days. It is also an excellent sandwich spread.  Makes 1 cup

CORN LEEK CAKES

 WITH CAVIAR & SMOKED SALMON

1 cup corn kernels (from about 2 medium ears)
1/2 cup (1 stick) unsalted butter
2 medium leeks, white part only, very finely chopped
1 cup half-and-half
2 eggs
Salt and freshly ground white pepper
1/2 cup fine yellow cornmeal
1/2 cup all-purpose flour
For garnish:
1/2 cup crème fraiche
2 ounces caviar
2 ounces smoked salmon, cut into small pieces
Fresh dill or watercress sprigs

Place corn in food processor and pulse until coarsely chopped. Set aside.

In skillet over medium heat, melt 1/4 cup butter. Pour off 2 tablespoons and reserve. Add leeks to skillet and saute until softened, about 10 minutes. Set aside.

In blender, combine half-and-half, eggs, reserved melted butter, and salt and pepper to taste. Blend until mixed. Add cornmeal and flour; blend until smooth. Add corn and leeks and blend just until mixed.

Melt remaining 1/4 cup butter in large non-stick skillet or on griddle over medium heat. Using small ladle or measuring cup with a pouring spout, pour out about 1 tablespoon batter for each cake. Do not crowd pan. Cook until cakes bubble and are just set, about 2 minutes. Flip cakes and cook for 1 minute. Turn out onto a paper-towel-lined baking sheet and keep warm while rest are cooked.

To serve, garnish each cake with dollop of crème fraiche, caviar, small piece of salmon and small sprig of watercress or dill. (Note: Batter can be made up to 1 day in advance and refrigerated. Corn cakes may be cooked up to 2 hours ahead and kept warm in very slow oven. Remove paper towel before reheating cakes.  Makes 32 small pancakes

CRANBERRY CHUTNEY

1 16-ounce can whole berry cranberry sauce (or 1 bag fresh cranberries plus 1 cup water)
1 cup brown sugar
1 teaspoon coriander seeds
1 tablespoon unsalted, roasted peanuts
1 teaspoon garam masala (purchased or homemade; see recipe above)
1 teaspoon chile powder (optional)
1/2 teaspoon salt (or to taste)

In a thick-bottomed pan, place cranberry sauce (or fresh cranberries with 1 cup water) and brown sugar. Bring to a boil over low heat.

In a spice grinder (clean coffee grinder) or a blender, make a coarse mix of coriander seeds and peanuts. Add this mix to boiling cranberries. Let mixture boil 5 minutes on medium heat. Add garam masala, chile powder and salt. Cranberry chutney thickens as it cools.

Cranberry chutney is an excellent accompaniment to Thanksgiving turkey. It is also a tasty dip with crackers or fried finger food.

FANTASTIC JERKY

For best results use London Broil. Beef Sirloin Tip Steak also works well.

Cut the meat into strips of one inch wide and no more than one-fourth inch thick.

Mix the following ingredients:

2/3 cup of Worcestershire sauce
1 Teaspoon of black pepper
2/3 cup of Soy sauce (I use reduced sodium)
1 Teaspoon each of garlic and onion powder (not salt!)
1 Tablespoon salt
Optional: 1 Tablespoon of Liquid Smoke

SPICY EDITION: ADD -
2 or 3 Teaspoons Tabasco sauce and/or 1 or 2 Teaspoons crushed red pepper

This amount of sauce is sufficient for three pounds of meat or about 20 – 25 strips, more than the average oven can handle which will dry to a whopping 18 ounces or so. Now, glop it all together in a gallon-size zip-lock bag and marinate overnight in the refrigerator. Next day, stretch meat out on paper towels to drain while you clean the top oven rack. Place a sheet of aluminum foil on lower rack to aid in clean-up. Set oven at lowest temperature setting to dry meat. Crack open the oven door to allow moisture to escape.   (Smaller pieces will be dry in about 2-1/2 hours - larger pieces may take
4-5.) Drying times vary due to oven differences and meat size. You'll know when the meat is ready as your family will begin stealing jerky right out of the oven.

ONE MORE OPTION: Use a meat smoker to dry jerky. Mesquite works well with all red meats. Don't fill the bowl with water as you normally would, you're drying the meat remember? And forget the Liquid Smoke if you dry the meat this way, otherwise you will have "smoked" the meat to death.

AND ONE MORE OPTION: Haul out that dehydrator your aunt got for you last Christmas. Flip meat and rotate drying racks for even drying.
 

FIZZY RASPBERRY CITRUS ICED TEA

3 Constant Comment Orange Spice tea bags

1 cup fresh or frozen raspberries

1 orange, thickly sliced

1 lemon, thickly sliced

1/4 to 1/2 cup sugar, depending on sweetness preferred

4 cups boiling water

2 cups soda water

Ice cubes

2 to 3 big sprigs fresh lemon balm, optional

Place tea bags, berries, orange, lemon and sugar in a heat-proof pitcher or bowl. Pour boiling water over. Let steep 10 to 15 minutes, then remove tea bags. Let mixture cool to room temperature, then chill. (You can either keep citrus in or strain it out, depending upon visual preference.)

When ready to serve, add soda water and serve in tall glasses filled with ice. Garnish with lemon balm sprigs. Makes 6 cups.

FREEZER TOMATO SAUCE

6 pounds plum tomatoes
3 medium onions, chopped (1-1/2 cups)
1 stalk celery, chopped(1/2 cup)
3 large cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 teaspoons sugar
1 to 2 teaspoons salt
1/2 teaspoon pepper
1 fresh red cayenne chili pepper, seeded and finely chopped
(1/2 teaspoon) or 1/8 teaspoon ground red pepper (optional)
2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
1 to 2 tablespoons snipped fresh thyme or 1 to 2 teaspoons
dried thyme, crushed

In a large kettle bring 4 inches of water to boiling. Immerse tomatoes, a few at a time, in boiling water for 1 minute. Drain in a colander; peel, seed, and chop tomatoes. (You should have 10 cups.)  In the same kettle cook onion, celery, and garlic in hot oil about 5 minutes or until tender. Add chopped tomatoes, sugar, salt, pepper, and  cayenne pepper, if desired. Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Stir in oregano and thyme. Simmer, uncovered, for 15 minutes more. Cool slightly.

In a food processor bowl process sauce, one fourth at a time, to desired texture. (Or, put sauce through a food mill.) Place sauce in a bowl set in ice water to cool quickly. Fill 3 or 4 freezer containers; seal tightly, label, and freeze up to 6 months.

To thaw one portion, remove from freezer container and place in a saucepan. Cook over medium heat until hot, stirring occasionally. (Or, in a 1-quart microwave-safe casserole cook on 100% power (high) for 12 to 14 minutes, stirring occasionally.) Serve hot sauce over pasta. Makes 3 or 4 pints (about nine 3/4-cup servings).

FUNNEL CAKE I

2 large eggs; beaten
1 1/2 cups milk
2 cups flour
2-3 tbsp powdered sugar
1 tsp baking powder
1/2 tsp salt
2-3 cups vegetable oil

Combine milk and eggs in large bowl. Sift flour, baking powder, sugar and salt into milk mixture and beat with electric mixer until smooth...mixture has to flow through funnel easily. Heat oil to 365 degrees. Cover the small end of a funnel and fill funnel with batter. Pour batter from small end into hot oil in a spiral shape and fry about 3 minutes or until just golden brown: turn and cook about 1 more minute. Remove with tongs and
drain on paper towels. Sprinkle with mixture of cinnamon and powdered sugar while still hot or serve with honey or maple syrup.

FUNNEL CAKE II

Cooking oil
1 3/4 c. sifted flour
2 T. sugar
1 tsp. baking powder
1/4 tsp. salt
2/3 cup milk
1 beaten egg
Powdered sugar

Heat cooking oil in deep fryer to 350 degrees F. Sift dry ingredients into mixing bowl. Make a well in the center and pour in milk and egg. Stir until smooth. Pour 1/2 cup batter into funnel with 5/8 inch opening, holding finger over hole. Hold over hot oil and let batter fall into oil using a swirling circular motion. Fry, turning once, until golden brown (about 2 minutes on each side.) Drain well and sprinkle with powdered sugar.

GARAM MASALA
(Indian spice blend)

1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 cardamom pods
10 black peppercorns
10 cloves
2 1-inch cinnamon sticks

Heat a frying pan and place all of the spices in it. Roast for 3-4 minutes, shaking pan occasionally, till a fragrant aroma is released. Let cool for 5 to 7 minutes. Grind to a fine powder in a clean coffee grinder or spice grinder.  This spice mix tastes best if used within a month.   Makes 4 TBSP.

GARBANZO CHUTNEY

1 15-ounce can garbanzo beans, drained
1 teaspoon oil
1 tablespoon cumin seeds
1 dried red chile (the large New Mexican kind), broken into pieces (optional; include seeds for serious heat)
1/4 teaspoon turmeric
1 Granny Smith apple, peeled and grated
1 tablespoon unsweetened coconut
2 tablespoons cilantro leaves, chopped
1/2 teaspoon salt (or to taste)
1 teaspoon sugar
1 tablespoon lime juice

In food processor, pulse garbanzo beans to make a coarse mixture. Remove and set aside.

In a pan, heat oil. Add cumin seeds. Let them sizzle and darken in color. Add chile and roast for a few seconds. Stir in turmeric, then immediately add garbanzo beans and shredded apple. Mix gently. Add the coconut, cilantro, salt, sugar and lime juice. Stir the mixture well to evenly distribute seasonings.

Grind the beans coarsely, and this chutney makes a delicious snack. Puree them smooth, and you have a spicy sandwich spread. Or use garbanzo chutney to make a tasty appetizer called pakoras (see recipe below).

GAZPACHO TIPS

THE ASSOCIATED PRESS
(Published: Wednesday, July 19, 2000)

Gazpacho looks like a liquid salad, but few salads refresh as fast when summer cranks up the temperature. Garnished with croutons and chopped herbs, gazpacho can be served pureed or chunky. On summer evenings in our house, it's a meal in itself -- and it is simple to make.

A blender of food processor does most of the work. But there are a few tricks to making a great gazpacho. Experts offer the following advice:

* Because gazpacho isn't cooked, you need to give the flavors a chance to blend and for the raw garlic to mellow. The soup is best when allowed to sit overnight, or at least for three hours, in the refrigerator.

* Use a red or yellow bell pepper instead of a green one, which can make soup bitter.

* If the soup has been made hours beforehand, recheck the seasoning before serving. Adjust the salt and vinegar.

* Vine-ripe tomatoes are best for gazpacho, but if you can't find them, don't choose underripe tomatoes. Good-quality canned tomatoes are a better substitute. Dice a fresh tomato into the soup as a garnish.

* Use a fruity olive oil -- any from the south of Spain. Look for one that is greener in color.

* If the ingredients are too much for your blender or food processor, withhold half the liquid (water or tomato juice), puree the vegetables and then mix the remainder of the liquid with the puree.

GOLDEN SUMMER SOUP

3 tablespoons olive oil
6 scallions, white part only, finely chopped
2 cups corn kernels (from about 4 ears)
1 pint yellow cherry tomatoes, coarsely chopped
1 yellow sweet pepper, seeded and cut into 1/2-inch dice
6 cups chicken stock
6 fresh basil leaves
1/4 cup whipping cream
Salt and freshly ground black pepper
1 teaspoon hot-pepper oil
For garnish:
1/2 cup sour cream
Finely chopped fresh basil

In large saucepan over medium heat, warm oil. Add scallions and saute until slightly softened, about 3 minutes.

Reserve 1/4 cup corn, 1/4 cup chopped tomatoes and 2 tablespoons diced yellow pepper. Add remaining corn, tomatoes and yellow pepper to pan and saute until slightly softened, about 3 minutes. Add chicken stock and basil, increase heat to medium-high and bring to boil. Reduce heat to medium-low and simmer slowly, uncovered, about 10 minutes. Remove and discard basil leaves.

Puree soup with hand blender or in batches in blender or food processor. Pass through food mill or sieve, pressing against solids to extract essence. Stir in cream, salt and pepper to taste, and hot-pepper oil. Taste for seasoning. Let cool, cover and chill at least 3 hours.

Immerse reserved corn and yellow pepper in boiling water for about 2 minutes. Drain, let cool, cover and chill. (Note: Soup and garnish can be prepared to this point, and kept refrigerated, up to a day in advance.)

To serve, taste soup for seasoning. Garnish with sour cream, chopped basil and reserved tomatoes, yellow pepper and corn.   Serves 6 to 8

GRAPEFRUIT HIGHLIGHTS BLEND OF THAI FLAVORS

BY MARK BITTMAN
New York Times

ALTHOUGH lime is by far the most commonly used citrus in the cooking of Thailand and Southeast Asia, grapefruit and its close relative pomelo often are found in savory dishes, especially cool salads. Either adds distinctive flavor, unusual texture and an impressive amount of juice to a simple dish.

In this nearly traditional salad, the grapefruit plays a leading role, complementing mild shrimp in an easy dressing, nothing more than nam pla (fish sauce) or soy sauce, lime juice, a bit of sugar and some water.

Yet, this is by no means a tame dish. Like many Thai preparations, it potentially includes just about every basic flavor and texture but does so without muddying any of them. Mint and cilantro add high herbal notes (either can be omitted, but the combination is great). Chiles or hot red pepper flakes bring heat. For crunch, I like to add chopped peanuts, salted or not.

This is such a high-flavored salad that you have two choices for cooking the shrimp. You can grill it and make it the star of the show. Or you can poach it and allow it to play a major but not dominant role. I usually choose the latter, because it's less work and there already is plenty of flavor here.

Just be sure to use good shrimp, and buy them big, so you'll have fewer to peel, or you can buy cooked, peeled shrimp.

As for the grapefruit, the best way to retain its juices is to peel and section it as you would an orange, not cut it in half and scoop out the flesh.

GYROS

500gms beef sirloin sliced in strips or pork loin
1 tsp oregano powder
salt and pepper to taste
4 pcs bay leaves (laurel) not the former vp
4 tbs Worcestershire
1 tsp paprika (browning agent)
1 tbs basil
1 tbs all purpose (AP) flour
dash cayenne pepper
3 tbs olive oil (of the popeye fame)
1 tbs garlic crushed and chopped
1 pc red onions chopped

Combine all ingredients except the last two in a tray for 1 hour in the fridge. Heat heavy frying pan in high fire until you see smoke. Pour olive oil, then brown garlic and add onions. Add the meat and leave for approx. 2 minutes. Deglaze w/ white wine and tilt pan to flambe and start mixing gently or agitate a la wok. Pour marinade, cover and simmer for 15-20 min.  Put off fire and leave meat in pan but do not remove the cover.

Vegetables
1/4k shredded lettuce
2 pcs white onions shredded
4 pcs tomato medium size (sliced)

 Wash lettuce well. Shred lettuce, onions and slice the tomato. Set aside.

Tzatziki Sauce (yogurt, cucumber, and garlic dip)
1 tbs garlic crushed
3 tbs olive oil
450 gms natural flavor yogurt
3 pcs mint leaves(basil or marjoram will be a satisfactory substitute)
1/2 pc cucumber peeled, slice in round shapes
2 calamansi (juice only ha!)
1 tbs white vinegar
salt and pepper to taste
dash Worcestershire
dash cayenne pepper
2 tbs parsley
1/2 cup mayonnaise magic (optional)

Place first 2 ingredients in blender and blend well into a thin paste.  Squeeze out the juices from the sliced cucumber and throw away the extract.  Now combine all ingredients in blender w/o your fingers. Blend well. The sauce should be thick enough not runny.
Assembly
In a platter, spread the lettuce and place the tomatoes on top on one side and the onions on the opposite side. Pour the meat w/ a little of the sauce over the bed of vegetables. Now smother the arrangement w/ the TZATSZKI sauce and garnish w/ parsley.

I altered the gyros recipe. In the original recipe it is prepared w/ chick peas, carrots and green peas. When you get to taste this recipe it will remind you of shawarma. In my menu this dish is called "ADONIS...shared between Aphrodite and Persephone." Chicken in pandan leaves recipe to follow...abangan! Bon Apetito!

HONEY LIME GLAZED CHICKEN

1/2 cup honey
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons seeded, minced jalapeño pepper
1-1/2 teaspoons minced garlic
4 bone-in chicken breast halves (about 3 pounds)

Combine all ingredients except chicken in small bowl until well blended. Place chicken in shallow baking dish; pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve remaining marinade. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center. Yield: 4 servings.

HONEY VANILLA ICE CREAM

4 egg yolks

2 teaspoons vanilla extract

Pinch of salt

1/2 cup honey

2 cups heavy cream

1 1/2 cups half and half

In a large bowl, beat egg yolks. While continuing to beat, gradually add vanilla, salt, honey, heavy cream, and half and half. Process in ice cream maker according to manufacturer's instructions. Makes 1 quart.

ICED GREEN TEA WITH LEMONGRASS AND GINGER

1 (1-inch) piece peeled ginger root

1 stalk fresh lemongrass

2 green tea bags

1/4 cup honey

4 cups boiling water

1/4 cup fresh lemon juice

Ice cubes

Cut ginger piece into 4 slices.

Cut dry ends off lemongrass stalk and peel off outer layer of stalk and discard. Cut top half off lemongrass and save for swizzle sticks. (Wrap in damp paper towel and refrigerate until needed.) Split remaining end of lemongrass and cut into 4 pieces, bruising it a bit.

Place ginger, split lemongrass, tea bags and honey in heat-proof container or bowl. Pour boiling water over. Let steep and cool to room temperature. Remove tea bags. Stir in lemon juice. Chill until ready to serve. Serve in tall glasses over lots of ice with reserved lemongrass stir sticks. Makes 4 cups.

LOW CAL FAT CONTROLLED VINAIGRETTE

2/3 cup cold water

2 1/2 teaspoons cornstarch

Salt to taste

Freshly ground black pepper to taste

1 1/2 teaspoons prepared mustard of choice, such as Dijon

2 1/2 teaspoons vinegar of your choice or more to taste

2 tablespoons canola oil

Chopped fresh herbs of choice, such as fresh basil or tarragon

Mix water and cornstarch together in small saucepan. Bring to boil and thicken over medium-high heat. Pour into small bowl and stir occasionally until lukewarm. Add salt, pepper, mustard, vinegar and oil. Whisk to blend. Add herbs and stir to blend.

Refrigerate, airtight, and use within 24 hours. Yield: 1/2 cup, about 4 servings

MEDITERRANEAN WATERMELON SALAD

Watermelon vinaigrette:
1/2 cup diced watermelon
2 tablespoons currant jelly
2 tablespoons white wine vinegar
1 teaspoon vegetable oil
1/4 teaspoon garlic pepper
Salad:
6 cups washed salad greens
3 cups cubed, seeded watermelon
1/2 cup sliced onion
1/3 cup crumbled feta cheese

Prepare vinaigrette: Puree melon in blender. Pour through strainer to remove seeds. In small pan, heat jelly just until melted; let cool. Add melon puree, vinegar, oil and garlic pepper. Chill until ready to use.

In a large bowl, combine salad greens, melon cubes, onion and cheese. Shake dressing to recombine, pour over salad and toss.

MITZA OZAKIS CHINESE CHICKEN SALAD

4 Chicken breasts, boiled and shredded
1/2 PKG. won ton skins, cut into strips and fried in oil
1 small head of lettuce, shredded
4 green onions, sliced thin
2 TBLS. toasted sesame seeds
2 TBLS. almonds, toasted and slivered

Sweet & Sour Sauce

1/4 cup vinegar
1 TBLS. soy sauce
!/4 ketchup
1 TBLS. cornstarch
1/4 cup water
2 TBLS. water
6 TBLS. sugar

Combine ingredients for sweet & sour sauce and simmer for a few minutes until thick. Place shredded lettuce, then won tons on a platter. Next, place shredded chicken. Pour sweet and sour sauce over: sprinkle green onions, sesame seeds and almonds on top. Serve immediately.

OATMEAL BREAD

5 3/4 to 6 1/4 cups all-purpose flour or bread flour
2 1/2 cups oats (quick or old-fashioned, uncooked)
1/4 cup granulated sugar
2 1/4-ounce packages (about 4 1/2 teaspoons) quick-rising yeast
2 1/2 teaspoons salt
1 1/2 cups water
1 1/4 cups low-fat milk
4 tablespoons ( 1/2 stick) butter or margarine

In large bowl, combine 3 cups flour, oats, sugar, yeast and salt. Mix well. In small saucepan, heat water, milk and butter until very warm (120 to 130 degrees). Add to flour mixture. Blend on low speed of electric mixer until dry ingredients are moistened. Increase to medium speed; beat 3 minutes. By hand, gradually stir in enough of remaining flour to make a stiff dough.

Turn dough out onto lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and elastic. Shape dough into ball; place in greased bowl, turning once. Cover. Let rise in warm place 30 minutes or until doubled in size.

Punch down dough. Cover. Let rest 10 minutes. Divide dough in half; shape to form loaves. Place in two greased 8-by-4-inch or 9-by-5-inch loaf pans. Cover; let rise in warm place 15 minutes, until almost doubled in size.

Heat oven to 375 degrees. Bake loaves 45 to 50 minutes or until dark golden brown. Remove from pans to wire rack. Cool completely before slicing. Makes 2 loaves

OVEN FRIED FISH

1 lb fish fillets (such as bluefish, whitefish, orange roughy or skinless cod)
1/4 cup milk
salt
1/2 cup bread crumbs or corn flake crumbs
1.5 Tbs. butter, melted

Measure fish at its thickest point. Preheat oven to 500 degrees F. Generously grease a flat, oblong baking dish large enough to hold the fish in a single layer. Pour
milk into a shallow dish  and season it with salt. Coat the fish with milk and then with crumbs. Place fish flat in the baking dish and pour the melted butter over it. Bake 10 minutes per inch of thickness or until fish is brown, tender and the flesh flakes when tested with a fork. Serve immediately. Makes 2 servings

PAKORAS

2 cups garbanzo chutney
1 medium-sized potato, baked and grated
1 cup rice flour (available in natural food stores and Indian markets)
1/4 cup cilantro leaves, chopped
1 teaspoon salt (or to taste)
1 cup oil

Mix the chutney with potato, rice flour, cilantro leaves and salt. The consistency should be like a muffin batter. Shape into 1-inch balls and flatten them slightly. Heat oil in a kadhai (an Indian-style wok) or a wok or deep skillet and deep-fry the pakoras to a golden brown.

As an alternative to deep frying, drizzle each pakora with about 1/2 teaspoon oil and shallow fry in a skillet.

Variation: For variety, one diced medium onion can be added to the batter.

PAPAYA MANGO BATIDOS

1 cup crushed ice

1 cup diced mango

1 cup diced papaya

2 tablespoon superfine sugar

1 cup milk

Crush about 1/2 tray of ice, or enough to measure 1 cup. In blender, combine ice with remaining ingredients. Puree until smooth. Serve immediately. Makes 2 large servings.

PARSLEY SHALLOT VINAIGRETTE

2 tablespoons red wine vinegar

1/4 teaspoon salt, fine sea salt or kosher salt preferred

6 tablespoons olive oil

3 small shallots, minced

1/2 cup loosely packed parsley leaves, finely chopped

Freshly ground black pepper

In small bowl, combine vinegar and salt; stir to dissolve salt.

Add oil, shallots, parsley and several generous turns of pepper. Whisk until blended. Yield: 6 servings

PEANUT CHUTNEY

1 cup roasted, unsalted peanuts
1 tablespoon red chile powder, or to taste
1 teaspoon sugar
Salt to taste

In a blender, combine all of the ingredients. Pulse with the on/off button until mixture is semi-coarse. This chutney acts as a spicy salad dressing for tomato and cucumber salad. Or coat chicken with peanut chutney before baking.  Makes 1 cup

PINEAPPLE CHUTNEY

1 teaspoon oil
1 teaspoon cumin seeds
2 1-inch cinnamon sticks
5-6 whole cloves
1 cup crushed pineapple
2 tablespoons sugar
1/2 teaspoon salt (or to taste)
1/8 teaspoon turmeric (optional)
1/4 teaspoon garam masala (purchased or homemade; see recipe above)

In a pan, heat oil. Add cumin seeds, cinnamon sticks and cloves. Let spices sizzle and swell. Then add pineapple, sugar, salt and turmeric. Let mixture cook for 5-6 minutes. Add garam masala and remove from heat. Cool before storing.

PORK TENDERLOIN CHOPS

4 pork tenderloin chops
2-1/2 Tbs. all purpose flour
1 cup seasoned bread crumbs
1/2 cup low fat milk
1/4 cup olive oil

Place pork between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten. Season with salt and pepper to taste. Put flour and bread crumbs into separate shallow pans. Pour milk into a bowl. Lightly dust pork with flour, shaking off excess. Dip into milk and then dredge in bread crumbs, pressing to adhere. Heat oil in a heavy nonstick skillet over medium high heat. Sauté pork in batches if necessary 3-4 minutes per side or until cooked throughout.

QUICK BEEF AND CHEESE CALZONES

 1 10-ounce can refrigerated pizza crust dough
1/3 pound thinly sliced cooked roast beef or ham
2 medium green onions, sliced (2 tablespoons)
1 4-ounce can mushroom pieces and stems, drained
1/2 cup shredded mozzarella cheese (2 ounces)
1/4 cup shredded Cheddar cheese (1 ounce)
Dijon mustard

 Heat oven to 350 degrees. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12-inch square. Layer beef, onions, mushrooms and cheeses on half of crust to within 1 inch of edge. Fold crust over filling; fold edge up and seal w ith fork. Cut slits in top. Bake 20 to 25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting. Serve with mustard.  Yield: 4 Servings

RASPBERRY CREAM PIE

1/2 cup graham cracker crumbs
1/4 cup pecans -- finely chopped
3 tablespoons reduced-calorie margarine -- melted
1 tablespoon sugar
12 ounces frozen raspberries in light syrup -- thawed
1 envelope unflavored gelatin
1/4 cup cold water
1/4 teaspoon grated lime rind
1 tablespoon fresh lime juice
8 ounces lowfat raspberry yogurt
1 cup lite whipped topping

Combine first 4 ingredients in a small bowl, stirring well. Press mixture into bottom and halfway up sides of a 9-inch pie plate. Bake at 350 degrees F. for 8 to 10 minutes or until golden. Remove from oven, and let cool on a wire rack. Place raspberries in container of an electric blender; cover and process until smooth. Pour raspberry puree through a wire mesh strainer; press with the back of spoon against sides of strainer to squeeze out juice. Discard pulp and seeds remaining in strainer. Sprinkle gelatin over cold water in a small non-aluminum saucepan; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat, and stir in reserved raspberry puree, lime rind, and lime juice. Chill until the consistency of unbeaten egg white. Add yogurt and stir well. Gently fold in whipped topping. Spoon mixture into prepared pie crust. Cover and chill at least 2 hours. Yield: 10 servings.

RASPBERRY ORANGE VINAIGRETTE

 WITH WILD RICE SALAD

* Salad:

1 1/3 cups (about 6 ounces) sun-dried apricots, cut in fourths

1 1/2 cups (about 7 ounces) sun-dried peaches, chopped

1 1/2 cups (about 9 ounces) dried cranberries

3/4 cup Cointreau or other orange-flavored liqueur

1 1/2 cups wild rice, well-rinsed

6 3/4 cups chicken broth, divided use

Salt to taste, fine sea salt or kosher salt preferred

2 cups long-grain white rice

1/2 cup loosely packed fresh chervil leaves or Italian parsley, coarsely chopped

* Vinaigrette:

1/3 cup raspberry vinegar

1/2 teaspoon salt, kosher or sea salt preferred

1/2 cup canola oil or light vegetable oil

1 heaping tablespoon Dijon mustard

Freshly ground pepper

1/2 cup fresh raspberries

Cook's note: If you prefer, instead of using dried apricots and dried peaches, substitute an equal amount of diced mixed dried fruit.

Prepare salad: In medium bowl, combine apricots, peaches, cranberries and Cointreau; stir with wooden spoon to coat fruit with liqueur. Cover with plastic wrap and set aside at least 2 hours, stirring mixture from time to time.

In large saucepan, combine wild rice, 3 3/4 cups broth and generous pinch of salt. Bring to boil on medium-high heat; cover and reduce to simmer on low heat. Cook 45-55 minutes (cooking time varies) or until liquid is absorbed and most grains have partially cracked open to reveal white interior. Set pan aside, covered, to cool.

Meanwhile, in large saucepan, combine long-grain rice, remaining broth and generous pinch salt. Bring to boil on high heat. Cover and reduce temperature to low. Cook 15-17 minutes or until liquid is absorbed. Set pot aside, covered, to cool.

Drain fruits in fine strainer set over mixing bowl, pressing fruits with back of wooden spoon to extract Cointreau; reserve liquid for vinaigrette. In large glass or ceramic salad bowl, combine two varieties of rice, fruit and chervil; set aside.

Prepare vinaigrette: To reserved Cointreau, add vinegar and salt; stir until salt dissolves. Add oil, mustard and several turns of pepper; whisk until ingredients are blended. In small bowl, crush raspberries with fork. Add raspberries to vinaigrette mixture and stir gently to combine. Or, process raspberries in food processor, then add remaining vinaigrette ingredients and process until blended.

Presentation: Pour vinaigrette over rice salad and toss to combine. Taste and add more salt and pepper if needed. Cover lightly with plastic wrap and refrigerate at least 2 hours; toss again before serving. Serve chilled. Yield: 10-12 servings

RED WINE ICE CREAM

1 cup red wine

3 eggs

3/4 cup sugar

1 1/2 cups heavy cream

1 cup half and half

Chill red wine until ready to use. In a large bowl, beat eggs. While continuing to beat, gradually add sugar, heavy cream and half and half. Add chilled red wine and mix well. Process in ice cream maker according to manufacturer's instructions. Makes 1 quart.

Note: For port wine ice cream, substitute 1/2 cup chilled port wine for red wine. Also, increase the half and half to 1 1/2 cups.

RELISHING CHUTNEY

Indian condiment takes advantage of seasonal delights, mixing sweet, spicy flavors to awaken jaded taste buds with any meal

BY HEMA KUNDARGI
Special to the Mercury News

WHAT KETCHUP is to an American meal, chutney is to an Indian meal.

But Major Grey's Mango Chutney, the style best known in the West, is just the tip of the chutney iceberg. There is so much more.

Chutney is a Sanskrit word for licking. And, indeed, chutney is a relish to be savored. Its purpose is to gently awaken the taste buds. The Indian cook's love for sour and spicy flavors is responsible for creating a vast assortment of chutneys, and no meal is complete without at least one of them.

Chutneys can be made from many types of foods: spices, herbs, fruits, vegetables, nuts and lentils. The combinations of sweet and fruity flavors with hot, sour and spicy ones can create an almost endless variety of chutneys.

Broadly speaking, there are two categories: cooked chutneys, which can be preserved, and fresh chutneys made for immediate consumption from seasonal fruits or vegetables.

India and the United States produce many of the same fruits and vegetables. The big difference is that in India, everything is seasonal. Fresh mango is available only in the summer. Cauliflower is available only in winter, corn only in the monsoon months.

Chutneys are another way of enjoying the seasonal abundance of any fruit or vegetable.

Traditionally, fresh ingredients for chutney were ground together in stone mortars, but blenders, coffee grinders and food processors do an equally good job.

In India, chutney is enjoyed with every meal. It is a sandwich spread for breakfast, a relish with Indian breads for lunch and a dip for an appetizer with tea in the late afternoon. Chutney adds pizazz to a simple supper of rice and yogurt or puts the finishing touch on an elegant dinner.

But just as salsa is not limited to Mexican meals, chutney should not be limited to Indian meals.  You can make liberal use of a variety of chutneys with Western dishes.

Pesto sauce can be spiced up with cilantro chutney. Hot and spicy chile garlic chutney can be drizzled over pizza. Nutty peanut chutney can liven up a salad, and sweet saffron mango chutney can be an exotic topping for vanilla ice cream.

Chutney recipes tend to be handed down from generation to generation. As a result, chutneys made with the same ingredients differ from family to family.

Here are some recipes for chutneys that my family has long enjoyed. I have adapted many of them to make use of the produce available here.

Light green coconut chutney is a favorite relish for any meal. As a child, I enjoyed coconut chutney sandwiches for breakfast.

If you like peanut butter, you might enjoy its hot counterpart, peanut chutney. It is a snap to make and has a shelf life of a couple of weeks.

The delicate fragrance of saffron marries well with the flavor of mango to create an exquisite chutney.

Garbanzo chutney can be transformed into a tasty appetizer.

ROSEMARY-LEMON HERB SUN TEA

1 lemon

2 Celestial Seasonings Lemon Zinger tea bags

1 large sprig fresh rosemary

3 to 4 small sprigs thyme or lemon thyme

2 big sprigs fennel tops

3 to 4 large sprigs lemon balm or fresh mint

4 cups cold water

Ice cubes

Sugar, optional

3 fresh lavender flowers

Cut lemon into 4 slices and add to large glass pitcher or clamp-top glass jar. Add tea bags.

Wash herbs and tuck into jar. Add water. Cover and let stand in sun 4 to 5 hours until "brewed." If serving immediately, leave in herbs for a pretty look, or strain and refrigerate until ready to serve. Enjoy over ice. Sweeten if desired. Garnish with edible flowers and pretty herb sprigs. Makes 4 cups.

ROSEMARY-LEMON HERB SUN TEA

1 lemon

2 Celestial Seasonings Lemon Zinger tea bags

1 large sprig fresh rosemary

3 to 4 small sprigs thyme or lemon thyme

2 big sprigs fennel tops

3 to 4 large sprigs lemon balm or fresh mint

4 cups cold water

Ice cubes

Sugar, optional

3 fresh lavender flowers

Cut lemon into 4 slices and add to large glass pitcher or clamp-top glass jar. Add tea bags.

Wash herbs and tuck into jar. Add water. Cover and let stand in sun 4 to 5 hours until "brewed." If serving immediately, leave in herbs for a pretty look, or strain and refrigerate until ready to serve. Enjoy over ice. Sweeten if desired. Garnish with edible flowers and pretty herb sprigs. Makes 4 cups.

SAFFRON MANGO CHUTNEY
 
1/4 teaspoon saffron
2 cups powdered sugar
1/4 cup water
2 cups mango, peeled and cubed
7-8 cardamom pods

Soak saffron in 1 teaspoon hot water and set aside. Put sugar and water in a saucepan. Bring to a boil, then cook until syrup thickens. Then add mango cubes and saffron. Cook on low heat for 2 minutes. Remove seeds from cardamom pods, discarding shells. Grind seeds in a mortar and pestle or spice grinder. Remove pan from heat and add cardamom powder.

The Haden variety of mango is excellent for this chutney. It is good with flat bread like chapati or tortillas or as a warm sauce over vanilla ice cream.  Makes 2 cups

SOUR CREAM LEMON CAKE DOUGHNUTS

Makes 1 dozen large doughnuts

2 1/2 cups all-purpose flour, divided use
1/4 cup sour cream
1 1/4 cups cake flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon mace
1 tablespoon active dry yeast
3/4 cup plus 2 tablespoons non-fat buttermilk
3 large eggs
1 teaspoon lemon or vanilla extract
1 tablespoon fresh lemon zest (omit if using vanilla extract)
1-2 quarts canola oil

Dust a large baking pan with 1/4 cup flour. Cover a large portion of counter top with wax paper or paper towels and top with wire cooling rack.

Place sour cream in small mixing bowl over hot water until sour cream is warm to the touch. Set aside.

In large mixing bowl, combine 2 cups flour, cake flour, sugar, baking powder, baking soda, salt, nutmeg and mace. Make a well in center of dry ingredients. Place yeast in well. Pour warm sour cream over yeast and let sit 1 minute.

In small mixing bowl, whisk together buttermilk, eggs, lemon extract and zest. Add to dry ingredients. By hand, using a wooden spoon or rubber spatula, gradually draw flour mixture into egg mixture and continue stirring until all flour is incorporated; dough will be very sticky. Sift 1/8 cup remaining flour onto clean work surface. Turn out dough. Sift another 1/8 cup flour over dough. Using your hands, pat the dough to a -inch thickness. Using a doughnut cutter, cut out the doughnuts, dipping cutter in flour before each cut. Transfer doughnuts to prepared pan. Let doughnuts rest 10 minutes.

Heat oil in large deep fryer or stockpot to 375 degrees. Transfer 3 or 4 doughnuts to hot oil and fry about 1 1/2 minutes per side or until golden brown. Using a slotted spoon, transfer cooked doughnuts to cooling rack. Repeat process until all doughnuts are cooked.  Makes 1 dozen large doughnuts.

SOUTHEAST ASIAN SHRIMP GRAPEFRUIT SALAD

 1 to 1 1/2 pounds raw shrimp, in shells
Salt
3 tablespoons nam pla (fish sauce) or soy sauce
1 tablespoon sugar
Juice of 2 limes
6 cups lettuce or mesclun, washed and dried
2 grapefruit, peeled and sectioned, tough white pith removed, each section cut in half
1/4 cup chopped mint
1/4 cup chopped cilantro
Minced chilies or dried red pepper flakes, optional
1/2 cup chopped dry-roasted peanuts, optional

Put shrimp in saucepan with salted water to cover; bring to boil, then turn off heat and let sit 5 minutes, until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.

Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.

Arrange lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with dressing. Sprinkle with the minced chilies and chopped peanuts if you like, or pass them at the table.   Serves 4

SPICY FRIED FISH

1lb haddock or cod, boned & filleted
2 fat cloves garlic, finely sliced
1 tsp ground cumin
2 limes
3 oz gram flour
oil for frying

Cut the fish into 1" wide strips.  Put in a shallow bowl and squeeze over the juice of one of the limes. Toss gently. Add all the other ingredients except the oil and remaining lime and toss again. Heat oil in a frying pan to a depth of about 1/2". Wait until its really hot
then add the fish, shaking off any surplus flour. Fry for about 2 minutes until crisp and pale gold in color. Drain fish on kitchen paper then serve with the lime wedges and a salad.

SPIKED SOUTHERN ICED TEA PUNCH

1 orange

20 whole cloves

4 very large, fresh mint sprigs

2 Lipton or other black tea bags

3 cups boiling water

1 cup ice water

1 cup fresh orange juice

1/2 cup fresh lemon juice

1 cup pineapple juice

1/2 cup brown sugar, packed

3/4 cup Jack Daniels or bourbon

Ice cubes

Stud orange with the whole cloves, then cut orange into 3 slices. Place in heat-proof pitcher or bowl along with mint sprigs and tea bags. Add boiling water and let steep 10 minutes. Remove tea bags. Add ice water and orange, lemon and pineapple juices. Stir in brown sugar. Chill.

When ready to serve, stir in whiskey. Serve in glasses filled with ice. Makes 7 cups.

Note: For more spiked version, let guests add a little more bourbon to each individual drink.

STRAWBERRY KIWIFRUIT YOGURT FREEZE

3 cups halved fresh strawberries
3 kiwifruit, peeled and quartered
1 8-oz container frozen whipped topping, thawed
1 8-oz container vanilla yogurt
1/2 cup powdered sugar

Place fruit into a shallow pan. Freeze 3 to 4 hours or until firm. Place in a food processor bowl with metal blade. Cover; process 15 to 20 seconds or until coarsely chopped. Add the whipped topping, yogurt and powdered sugar. Cover and process until smooth. Spoon into individual dessert dishes. If desired, garnish each serving with a fresh strawberry cut into a fan shape and a piece of kiwifruit cut into awedge shape.

SUPER NATURAL BRAN MUFFINS

1 cup whole bran cereal (not flakes)
1 cup boiling water
1/2 cup vegetable oil
1 1/4 cups brown sugar
Honey and molasses, combined to equal 1/4 cup
2 eggs
2 cups prune juice with pulp (or buttermilk)
Small can crushed pineapple, drained
2 1/2 cups whole wheat flour
2 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granola

Stir together bran cereal and water. Let stand 10 minutes. Mix oil, sugar, honey and molasses. Beat eggs into mixture. Mix in prune juice or buttermilk. Mix oil mixture into bran mixture in large bowl. Add pineapple.

In another bowl, combine flour, soda, salt and granola. Slowly blend flour mixture into bran mixture. Cover and refrigerate several hours or overnight.

Preheat oven to 400 degrees. Use paper muffin cups or grease muffin tins. Stir well before pouring batter into muffin cups. Bake 22 to 25 minutes.

SWEET POTATO SOUFFLE

 4 C. Mashed Sweet Potatoes
1 C. Sugar
2 Eggs
1/2 C. Milk
1/2 tsp. Salt
1/3 stick Butter or margarine(melted)
1 tsp. Vanilla
Topping
1 C. Brown Sugar
1/2 C. Flour
1/3 C. Butter or Margarine (melted)
1 C. Pecans

 Mix together sweet potatoes, sugar, eggs, milk, salt and 1/3 stick of melted butter. Pour into a buttered pan. Mix together all topping ingredients and crumble topping evenly over potato mixture. Bake at 350 degrees for 35-45 minutes uncovered.

TACO CASSEROLE

 1 1/2 pounds Ground Beef, extra lean
2 cups Monterey Jack cheese -- shredded
3 cups Tortilla Chips -- crumbled
1 1/4 ounces Taco Seasoning mix
1 large Onion -- chopped
1/4 cup Black Olives -- sliced
1 tablespoon Chili Powder
1 1/2 cups Tomato Sauce
2 1/2 cups Water
6 cups Iceberg Lettuce -- shredded
1/2 cup Sour Cream, light
2 large Tomatoes -- chopped

Preheat oven to 350 degrees F. In a large skillet, brown lean ground beef and onions. Drain any fat from mixture. Add taco seasoning, chili powder, tomato sauce, chopped olives and water. Simmer for 10 minutes. Gently fold in corn chips and 2/3 of cheese. Put into a 9 x 13 inch baking pan or large casserole dish. Sprinkle remaining cheese on top. Bake for 30 minutes.  Serve with lettuce, sour cream, and chopped tomatoes as desired. Note: To reduce sodium, use low-sodium cheese, seasoning mix and tortilla
chips.

TOMATO GAZPACHO

4 cups chilled V-8 juice

1/2 cup minced red onions

2 cups chopped tomatoes

1 cup diced red or yellow bell peppers

1 cup peeled, diced cucumber

2 green onions, chopped, including greens

1/3 cup chopped fresh parsley

1/4 cup chopped fresh basil

1 tablespoon sugar

2 cloves garlic, minced

1/4 cup lime juice

2 tablespoons balsamic vinegar

1 teaspoon chopped fresh tarragon

Salt, pepper

In large bowl, combine V-8 juice, red onions, tomatoes, bell peppers, cucumber, green onions, parsley, basil, sugar, garlic, lime juice, vinegar, tarragon, and salt and pepper to taste.

Transfer 2 cups to blender and puree until smooth. Return to bowl and stir well. Cover with plastic wrap and refrigerate overnight or at least 3 hours before serving. serves 8

VEGETABLES WITH TOFU

Bean curd, called tofu by the Japanese, is a rich source of
protein made from soy beans in a process similar to cheese making.
It also is low in fat, contains no cholesterol, and is inexpensive.

4 dried shiitake mushrooms
2 ounces bean threads (cellophane noodles)
3 tablespoons water
3 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 tablespoon cooking oil
1-1/2 cups small cauliflower flowerets
2 medium carrots, thinly sliced (1 cup)
1 medium onion, cut into thin wedges
4 ounces fresh medium mushrooms, quartered (1-1/2 cups)
1 9-ounce package frozen French-style green beans, thawed
1 8-ounce can bamboo shoots, drained
8 ounces firm tofu (bean curd), well-drained and cut into
1/2-inch pieces
Carrot roses (optional)
Cilantro or parsley sprigs (optional)

In a small bowl cover shiitake mushrooms with warm water. Let soak for 30 minutes. Rinse and squeeze to drain thoroughly. Cut mushroom caps into thin slices. Discard stems. Set aside.

Soak bean threads in enough warm water to cover for 30 minutes.  Drain well. Cut into 3-inch lengths. Set aside.

For sauce, in a small bowl stir together 3 tablespoons water, soy sauce, sugar, and sesame oil. Set aside.

Pour cooking oil into a wok or 12-inch skillet. (Add more cooking oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry cauliflower in hot oil for 2 minutes. Add carrots and onion; stir-fry for 2 minutes. Add fresh mushrooms; stir-fry for 1 minute.
Add thawed green beans, bamboo shoots, shiitake mushrooms, and bean threads; stir-fry about 2 minutes more or until vegetables are crisp-tender.

Stir sauce. Add sauce to the hot wok. Add tofu. Gently stir all ingredients together to coat with sauce. Cover and cook for 1 to 2 minutes more or until heated through.
Serve immediately. Garnish with carrot roses and cilantro or parsley sprigs, if desired. Makes 4 servings.  Make ahead tip: Soak mushrooms and bean threads; drain,
cover and chill up to 4 hours. Prepare carrots, cauliflower  and onions; cover and chill up to 4 hours. Prepare as above.
VEGETARIAN BAKED BEANS

 2 cans Beans with Tomato Sauce -- (vegetarian beans)
1 large Onion -- chopped
1/2 cup Ketchup
1 teaspoon Mustard -- prepared
4 tablespoons Brown Sugar, packed
1/4 teaspoon Salt
1/4 teaspoon Black Pepper -- freshly ground
1 teaspoon Vegetable Oil

Sauté onion in the vegetable oil until translucent. Add canned beans in their sauce. Stir in the rest of the ingredients and put into a 1 1/2 quart baking dish. Bake at 350 degrees F for 20 minutes.

VINAIGRETTE FOR A CROWD

4 tablespoons minced shallots

2 tablespoons dry mustard

5-6 shakes hot pepper sauce, such as Tabasco

Freshly ground black pepper to taste

About 1 tablespoon salt or to taste

5 tablespoons red wine vinegar (or more as needed)

2 tablespoons fresh lemon juice

3 cups olive oil, extra-virgin preferred

Fresh herbs, such as chopped fresh tarragon, basil or chives, to taste  Place shallots, dry mustard, pepper sauce, pepper, salt, vinegar and lemon juice in food processor fitted with metal blade. Process until well-blended, about 1 minute. With motor running, add oil. Taste and adjust seasoning as needed.  Stir in herbs. Yield: About 30 servings

WATERMELON LEMONADE

8 cups watermelon cubes
1 can (12 ounces) frozen lemonade concentrate
2 1/2 cups cold water
1 cup ice cubes
Watermelon balls for garnish

A portion at a time, puree watermelon in blender. Start with about 1/2 cup melon pieces. When liquefied, add rest of melon in 1/2 cup increments. Strain to remove seeds. (Or puree melon in a food mill.) You should have 4 cups puree. Chill until ready to use.

Just before serving, mix lemonade concentrate, melon puree and water. Stir until concentrate thaws. Pour into bowl over ice cubes. Garnish with melon balls. If serving in glasses, thread 3 or 4 melon balls on a bamboo skewer and stand in each glass.

WATERMELON PINEAPPLE SALSA
 
2 cups diced ( 1/2-inch dice) watermelon
1 cup diced ( 1/2-inch dice) pineapple
1/3 cup chopped red onion
2 tablespoons coarsely chopped cilantro
2 tablespoons coarsely chopped fresh mint
1/2 to 1 jalapeño chili, seeded and minced
1 1/2 tablespoons lime juice
1 tablespoon honey

Gently mix ingredients. Chill 1 hour. This is especially good served with grilled chicken breasts seasoned with jerk marinade or jerk seasoning before cooking.  2 1/2 cups