SPINACH & GOAT CHEESE TARTLETS

4 tbs unsalted butter
3 sheets frozen phyllo dough, thawed
2 tbs grated parmesan cheese
vegetable oil, for brushing
1 lg shallot, minced
1 clove garlic, minced
1 tsp flour
1/4 cup milk
pinch of freshly grated nutmeg
kosher salt & freshly ground pepper
3 1/2 oz mild goat cheese, softened
2 tsp finely grated lemon zest
1 tbs white wine vinegar
2 lg eggs, separated
1 (10 oz) box frozen chopped spinach, thawed & squeezed dry
chopped chives, for garnish

preheat the oven to 350°. melt 1 tbs butter. place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel). brush with melted butter and sprinkle with 1 tsp parmesan. cover with another phyllo sheet, brush with more butter & sprinkle with another tsp parmesan. top with the remaining phyllo sheet and brush with butter. cut the phyllo stack into 24 squares, about 3" each. brush a 24-cup mini muffin pan with oil, then firmly press a phyllo square, buttered-side down, into each cup. bake until golden, 10 minutes.

meanwhile, heat the remaining 3 tablespoons of butter in a saucepan over medium heat. add the shallot and garlic, and cook until translucent. stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. add the nutmeg, 1/2 tsp salt, & pepper to taste. stir in the goat cheese, lemon zest and vinegar until the cheese melts. remove from the heat and mix in the egg yolks, then the spinach.

beat the egg whites to stiff peaks and fold into the spinach filling. spoon about 1 tbs filling in to eat phyllo cup and top with the remaining parmesan. bake until the filling is set, 15 minutes. cool slightly in the pan; remove and top with chives.

24 tartlets

CRANBERRY BOG COCKTAIL

4 oz champagne
1 oz cranberry juice
whole cranberries, for garnish
mint leaves, for garnish

combine champagne and cranberry juice in a champagne flute. drop a few whole cranberries in the glass and garnish with mint leaves.

FRENCH ONION DIP

2 tbs canola oil
1 tbs butter
2 vidalia onions, sliced into 1/4" rings (about 4 cups)
2 lg shallots, sliced into 1/8" rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise
1 tsp celery salt
1 tsp worcestershire sauce
1 tsp freshly ground black pepper
1 tsp salt

in a large saute pan over medium high heat, add oil and butter. when butter is melted, add onions and saute, stirring occasionally until golden brown and caramelized, about 35 minutes. add shallots and saute for 15 minutes more until onions and shallots are dark brown. remove from heat and let cool for 5- 6 minutes, then chop into 1/4" pieces. set aside to cool to room temperature.

meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, worcestershire sauce, salt and pepper. fold in onion mixture. chill at least 1 hour or overnight, prior to serving.

NOTE: DIP CAN BE PUREED UNTIL CREAMY. IF TOO THICK, ADD MILK TO GET DESIRED CONSISTENCY.

3 1/2 cups

POINSETTIA COCKTAIL

1/4 cup vodka
1/4 cup champagne
1/2 cup cranberry juice
crushed ice
2 strips orange zest, each about 1/4" wide & 2" long

combine the vodka, champagne and juice in a large-stemmed wine glass. add crushed ice and stir until the mixture is well chilled. twist the orange strips  over the glass, drop them in, and serve.

SPICY POTATO CHIPS

jazz up your favorite store bought-potato chips. spread the chips on a baking sheet and warm in a 350° oven until they look oily. sprinkle with chili powder, paprika, ground mustard, salt and a tiny pinch of cayenne pepper. let cool before serving.

PEACH COSMO

1 1/2 oz vodka
3/4 oz peach schnapps
3/4 oz cranberry juice cocktail
lime wedge, for garnish (optional)

fill a cocktail shaker halfway with ice. add the vodka, peach schnapps & cranberry juice cocktail. shake well, then strain into a cocktail glass. garnish with lime, if desired.

WHITE-BEAN SOUP SHOOTERS WITH BACON

1/2 strip bacon, diced
1 tbs extra-virgin olive oil
1 tbs unsalted butter
2 shallots, chopped
2 (15 oz) cans cannellini OR other white beans, drained & rinsed
6 leaves fresh sage, chopped
4 cloves garlic, chopped
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 tsp cayenne pepper
kosher salt
3 slices crusty bread, toasted
2 oz goat cheese, at room temperature
freshly ground black pepper

fry the bacon in a medium saucepan over medium heat until halfway done, about 3 minutes. add the olive oil, butter and shallots and saute until soft, about 6 minutes. add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

tranfer the mixture to a blender or food processor in three batches and puree until smooth. (be careful. hot liquids are prone to explode when whipped!) return the pureed soup to the pan and add the cream, cayenne, and salt to taste. keep warm.

smear the toasted bread generously with goat cheese and cut into 3/4" croutons. to serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper.

WALLY WORLD

1 1/2 oz strawberry-flavored vodka
chilled lemon-lime soda
1/2 oz cranberry juice cocktail
strawberry, for garnish (optional)

fill a highball glass 3/4 of the way with ice. add the vodka, then fill the glass almost to the top with soda. add the cranberry juice cocktail & stir. garnish with a strawberry if desired.

FARM STAND CHILI WITH CHICKPEAS

1 tbs olive oil
1 lg sweet yellow onion, chopped
1 rib celery, minced
1 med eggplant, peeled & chopped
1 small red bell pepper, seeded & chopped
1 clove garlic, finely minced
1 tbs chili powder, or more to taste
1 small red or green chile (optional), seeded & finely minced
1 1/2 cups water
1 (14.5 oz) can diced tomatoes, with their juices
1 (15.5 oz) can chickpeas, drained & rinsed
1 cup fresh or thawed frozen corn kernels
salt & freshly ground black pepper

heat the oil in a lg skillet over medium heat. add the onion, celery, eggplant, bell pepper, & garlic, cover, & cook until softened, about 5 minutes. stir in the chili powder & chile, if using, & cook 30 seconds longer.

transfer the vegetables to a 4-6 qt slow cooker & add the water, tomatoes, chickpeas, & corn, & season with salt & pepper. cover & cook on LOW for 6-8 hours.

6 servings

PUMPKIN BREAD WITH PEPITAS

1/2 cup shelled roasted pumpkin seeds (pepitas)
1 1/2 cups + 2 tbs flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
2 eggs
1 cup canned pumpkin pie filling

preheat the oven to 350°. spray or grease a 9"x5" loaf pan. sprinkle the bottom of the pan with the pumpkin seeds. set aside.

in a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. set aside.

in a large bowl, with an electric mixer, cream the butter and sugar until light, about 2 minutes. add the eggs and beat until blended. blend in the pumpkin pie filling. beat in the flour mixture.

carefully spoon the batter over the pumpkin seeds. bake the bread in the center of the oven for 45 to 50 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

cool the bread in the pan for 5 minutes, then invert onto a wire rack to cool completely. display the breaupside down so that the seeds show.

makes 1 (9"x5") loaf

CHICKEN NOODLE SOUP WITH SPINACH

3 cups chicken broth
1 tsp thyme
1/4 tsp black pepper
1 1/4 lbs bone-in chicken thighs
2 med carrots, thinly sliced
1 cup egg noodles
2 cups (packed) fresh spinach leaves, torn into bite-size pieces, OR 1/2 cup frozen chopped spinach
1 cup frozen corn

in a large saucepan, bring the broth, 2 cups of water, the thyme, and pepper to a boil over high heat. add the chicken and return the liquid to a boil. reduce the heat to medium-low, cover, and simmer for 10 minutes. transfer the chicken to a plate too cool.

return the broth to a boil over medium-high heat. add the carrots and noodles, and cook until the noodles are al dente according to package directions.

meanwhile, remove the skin and bones from the chicken and discard. cut the meat into bite-size pieces (it will still be slightly pink).

return the chicken to the soup. add the spinach and corn, reduce the heat to medium, and cook until the chicken is cooked through, about 3 minutes.

ladle the soup into four bowls and serve hot.

4 servings

HOLLY JOLLY COFFEE

1 cup strong coffee, steaming hot
1 packet hot cocoa mix (the kind that makes one cup)
1/4 tsp orange extract*

mix everything together & top with sweetened whipped cream.

*you can substitute an ounce of brandy, an ounce of grand marnier, or an ounce of orange-flavored vodka.

FRIED OLIVES

1 cup canola oil
10 lg OR colossal green pitted olives
10 lg OR colossal black pitted olives
3/4 cup flour
1/2 tsp garlic powder
1 tsp chili powder
2 beaten eggs
3/4 cup bread crumbs
1/2 tsp freshly ground black pepper
1 lb manchego cheese, cubed
1/2 lb serrano ham, thinly sliced

heat canola oil to 350°. (drop a very small piece of bread crumb into the oil. if it starts to sizzle, the oil is hot enough.)

drain the olives.

mix flour, garlic powder & chili powder together & place in a shallow dish. pour eggs into another dish and bread crumbs with ground black pepper into a third.

roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. set on a plate to give the breading a chance to dry and form a crust while the oil heats.

when oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. fry until golden brown, then remove and drain on paper towels. be sure to tip the oil out of the center of the olives. serve on a platter with manchego cheese cubes and slices of serrano ham.

4 servings

KOKOMO

1 oz vodka
1 oz amaretto
1 oz creme de cacao
1 oz cream of coconut
1 oz heavy cream
toasted shaved coconut, for garnish (optional)

fill a cocktail shaker halfway with ice. add the vodka, amaretto, creme de cacao, cream of coconut & heavy cream. shake well & strain into a cocktail glass. garnish with coconut, if desired.

BACON-WRAPPED PINEAPPLE SHRIMP

12 jumbo shrimp, deveined
1/4 fresh pineapple, cut into bite-sized chunks OR 1 (14 oz) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in half crosswise
12 wooden toothpicks

heat a nonstick skillet over medium-high heat. holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp, then wrap bacon around the shrimp & pineapple & secure with a wooden toothpick. wrap & secure all 12 shrimp, then add to the hot pan & cook 3 minutes on each side, or until bacon is crisp & shrimp arw opaque & firm.

4 servings

MILKY WAY MARTINI

1 1/2 cups ice cubes
1/4 cup cold water
2 fl oz vanilla vodka
2 fl oz white creme de cacao
2 fl oz irish cream
1 tbs chocolate syrup

chill a martini glass by filling it with 1/2 cup ice & cold water. place 1 cup of ice cubes into a cocktail shaker. pour the vodka, white creme de cacao & irish cream over the ice; cover & shake vigorously. dump the ice & water from the martini glass & drizzle with chocolate syrup. strain the cocktail into the glass & serve.

VANILLA DARK & STORMY

combine 2 cups of dark rum with 3 cups of ginger beer (NOT ginger ale), the juice of 4 limes & a tiny splash of vanilla extract in a pitcher. serve on the rocks with lime wedges.

makes about 8 drinks

ORANGE TAPIOCA SALAD

3 cups water
1 (3 oz) pkg orange jello
1 (3.4 oz) pkg instant vanilla pudding
1 (3 oz) pkg tapioca pudding mix
1 (15 oz) can mandarin oranges, drained
1 (8 oz) can crushed pineapple, drained
1 (8 oz) container cool whip, thawed

in a saucepan, bring water to a boil. whisk in jello & pudding mixes. return to a boil, stirring constantly; boil for 1 minute. remove from heat & cool completely. fold in oranges, pineapples & cool whip. spoon into a serving bowl. cover & refrigerate for 2 hours.

12-14 servings

BREAKFAST CASSEROLE

1/2 stick margarine
6 slices white bread, with crust removed
1 lb bulk sausage
1 1/2 cups grated cheese
5 eggs
2 cups cream (or combine 1 small can evaporated milk with whole milk)
1 tsp dry mustard
1 tsp salt

preheat the oven to 300°. melt the margarine in a 9"x13" dish. cut the bread into small pieces & scatter them on the bottom of the dish. cook & drain the sausage and spread it over the bread. spread the cheese over the sausage. with an electric mixer, combine the eggs, milk, and seasonings and blend; pour the mixture evenly over thr bread and sausage. (you may prepare the recipe in advance and refrigerate overnight.) bake for 45 minutes to 1 hour

VIDALIA-TOPPED CAESAR BURGERS

1 lb ground beef
2 tbs chopped fresh parsley
1/2 cup caesar dressing
1/2 tsp peppered seasoned salt
1 small vidalia onion, cut into 1/4"-1/2" slices
1 1/2 cups shredded romaine
2 tbs freshly shredded parmesan cheese
4 sandwich buns, split

heat coals or gas grill for direct heat. mix beef, parsley, 2 tbs of the dressing & the peppered seasoned salt. shape the mixture into 4 patties, about 1/2" thick.

cover & grill patties 4"-6" from medium heat 12-15 minutes, turning once, until patties are no longer pink in center & juice of beef is clear. add onion slices to grill for last 8-10 minutes of grilling, brushing with 2 tbs of the dressing & turning once, until crisp-tender.

toss romaine, remaining 1/4 cup dressing & the cheese. layer romaine, burger & onion in each bun.

4 servings

CHEWY OATMEAL RAISIN COOKIES

1 1/4 cups rolled oats
3/4 cup flour
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened
3/4 cup sugar
2 tbs molasses
1 lg egg
1 tsp vanilla extract
1 cup raisins

combine the oats, flour, cinnamon, baking powder & salt in a large bowl. beat the butter, sugar & molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. beat in the egg & vanilla until smooth, about 2 more minutes. reduce the mixer speed to low, add the flour mixture & beat until combined. stir in the raisins by hand. for the best flavor & texture chill the dough at least 4 hours or overnight.

position racks in the upper & lower thirds of the oven; preheat to 350°. line 2 baking sheets with parchment paper. form the dough into 12 balls, about 2 tbs each, & arrange 3" apart on prepared baking sheets. flatten with the back of a fork. bake until the cookies are golden, 15-17 minutes. let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

makes 1 dozen

GINGERBREAD CAKE

2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
2 tsp pure vanila extract
8 large eggs
1 1/2 tsp ground ginger
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking soda
1 tsp baking powder
2 tsp salt
3 cups flour
10x sugar, for dusting
cinnamon cream (recipe follows)

CINNAMON CREAM

1 cup heavy cream
2 tbs 10x sugar
1/4 tsp ground cinnamon

preheat oven to 350°. butter a 10 cup ring mold pan & set aside. in the bowl of an electric mixer fitted with the paddle attachment, cream butters & sugars on medium speed until light & fluffy, 2-4 minutes. add the vanilla & mix. add the eggs, one at a time, mixing well after each addition. in a large bowl, sift together ginger,cinnamon, nutmeg, cloves, baking soda, baking powder, salt & flour. gradually add the flour mixture to the butter mixture & mix on low speed just until the flour has been incorporated. pour batter into prepared pan & smooth the top with a spatula. bake until a cake tester inserted into the middle comes out clean, 50-55 minutes. transfer pan to a wire rack to cool completely. invert onto a serving platter & dust with 10x sugar. serve garnished with cinnamon cream.

for cinnamon cream: place heavy cream, sugar & cinnamon in a chilled medium bowl. using a whisk whip cream until soft peaks form. cover with plastic wrap & refrigerate until ready to use.

CHRISTMAS RECIPE

1 cup sugar
1 tsp baking powder
1 cup water
1 tsp salt
1 cup brown sugar
lemon juice
4 lg eggs
nuts
1 bottle tequila
2 cups dried fruit

sample the tequila to check quality. take a large bowl; check the tequila again to be sure it is of the highest quality. repeat. turn on the electric mixer. beat one cup of butter in a large fluffy bowl. add 1 tsp of sugar. beat again. at this point, you should make sure the tequila is still OK. try another cup just in case. turn off the mixerer thingy. break two eegs and add to the bowl and chuck in the cup of dried fruit. pick the fruit up off the floor. mix on the turner. if the dried fruit gets stuck in the beaterers, just pry it loose with a drewscriver. sample the tequila to test for tonsisticity. next, sift 2 cups of salt, or something. check the tequila. now shift the lemon ice strain your nuts. add one table. add a spoon of sugar, or somefink. whatever you can find. greash the oven. turn the cake tin 360 s and try not to fall over. don't forget to beat off the turner. finally, throw the bowl through the window. finish the tequila and wipe the counter with the cat.

Cherry Mristmas!

FOOD FACTS

All members of the Roman Empire were vegetarians until Julius Caesar's reign.

FOOD FACTS

Bananas are a natural cure for diarrhea.

MEAT & POULTRY

STOP MEATLOAF FROM STICKING TO THE PAN - Tired of meatloaf that sticks to the pan? Toss in a slice of raw bacon before adding meat to the pan, & say goodbye to the sticking. It may not be the healthiest alternative but it does work (and it tastes great)!

SOUPS - TERMS

CLEAR SOUP - based on a clear, unthickened broth or stock. May be served plain or garnished with a variety of vegetables & meats

VEGETABLE SOUP - a clear, seasoned stock or broth with the addition of one or more vegetables & sometimes meat or poultry products & starches

CONSOMME - a rich, flavorful stock or broth that has been clarified to make it perfectly clear & transparent

CREAM SOUP - a soup that is thickened with roux, beurre manie, liaison, or other added thickening agents & have the addition of milk and/or cream. Cream soups are usually named after their major ingredients such as Cream of Chicken or Cream of Asparagus

PUREE - soup that is naturally thickened by pureeing one or more of its ingredients. It is not as smooth & creamy as a cream soup

BISQUE - a thickened soup made from shellfish. It is usually prepared like cream soup & almost always finished with cream.

CHOWDER - a hearty American soup made from fish, shellfish, and/or vegetables. Although they are made in many different ways, they usually contain milk & potatoes

POTAGE - a term sometimes associated with certain thick, hearty soups, but it is actually a general term for soup

SPECIALITY & NATIONAL SOUPS- a catch-all category that includes soups that don't fit well into the main categories & soups that are native to particular countries or regions

CLEARMEAT - a mixture of ground meat, egg whites, & flavoring ingredients used to clarify consommes

RAFT - the coagulated clearmeat that forms when stock is clarified

SPICY FILET MIGNON

2 tbs paprika
2 tsp onion salt
1 1/2 tsp garlic powder
1 1/2 tsp dried basil
1 to 1 1/2 tsp cayenne pepper
1 tsp dried thyme
6 beef tenderloin steaks (about 1 1/2" thick)

combine the seasonings; rub over steaks. grill, covered, over indirect medium heat for 9-11 minutes on each side or until meat reaches desired doneness.

6 servings

MOZZARELLA MARINARA

1 small onion, chopped
1 clove garlic, minced
3 tbs olive OR vegetable oil
1 (14 1/2 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste
1 cup water
2 tsp sugar
1/2 tsp salt
1 bay leaf
24 egg roll wrappers
24 pieces string cheeze
Oil for deep-fat frying

in a lg saucepan, saute onion & garlic in oil. add the tomatoes, tomato paste, water, sugar, salt, & bay leaf. bring to a boil. reduce heat; simmer, uncovered, for 20-30 minutes or until thickened.

meanwhile, place an egg roll wrapper on a work surface with a point facing you. place a piece of cheese near the bottom corner. fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. fold sides of wrapper over top. using a pastry brush, wet the top corner with water. roll up tightly to seal, forming a tube. repeat.

in an electric skillet or deep-fat fryer, heat oil to 375°. fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. discard bay leaf from marinara sauce. serve with mozzarella sticks.

makes 24 cheese sticks & 3 cups of sauce

MARINATED OLIVES

2 cups large stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive OR vegetable oil
2 tbs lemon juice
1 tbs minced fresh thyme OR 1 tsp dried thyme
2 tsp grated lemon peel
2 tsp minced fresh rosemary OR 1/2 tsp dried rosemary, crushed
4 cloves garlic, slivered
pepper to taste

place olives in a bowl. combine the remaining ingredients; pour over olives & stir. cover & refrigerate for 1-2 days before serving, stirring several times each day. olives may be refrigerated for 2 weeks. serve with a slotted spoon.

makes 4 cups

MAKE-AHEAD SCALLOPED POTATOES

8 lbs potatoes, peeled & thinly sliced
2 lg onions, thinly sliced
1/3 cup flour
2 cans cream of chicken soup
2 2/3 cup milk
salt & pepper to taste
2 cups (8 oz) shredded cheddar cheese

in two greased 13"x9" baking dishes, layer potatoes & onions. combine the flour, soup & milk until blended; pour over each baking dish. season with salt & pepper. cover & bake at 325° for 1 1/4-1 1/2 hours or until potatoes are tender. uncover; cool for 30 minutes. cover & refrigerate overnight. remove from refrigerator 30 minutes before reheating. bake at 325° for 30-40 minutes. uncover & sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

makes about 20 servings

SWISS CHEESE CANAPE CUPS

8 slices sandwich bread, crusts removed
1/4 cup butter OR margarine, softened
1 tbs minced fresh parsley
1 tsp prepared horseradish
1 tsp dijon mustard
1 cup (4 oz) shredded swiss cheese
1 egg white, lightly beaten

cut each slice of bread into four squares. press squares into greased miniature muffin cups. in a bowl, combine the butter,parsley, horseradish & mustard. stir in cheese. add egg white; mix well. place about 3/4 teaspoonful in each bread cup. bake at 400° for 6-8 minutes or until filling is set & edges of bread are golden brown. serve warm.

makes 32 appetizers

NOTE: BAKED CHEESE CUPS MAY BE FROZEN FOR UP TO 4 MONTHS. THAW IN THE REFRIGERATOR. PLACE ON UNGREASED BAKING SHEETS & BAKE AT 350° FOR 4-6 MINUTES OR UNTIL HEATED THROUGH.

SPICY CHILI DIP

1 (8 oz) pkg cream cheese, softened
2 cups (16 oz) sour cream
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tbs chili powder
1/2 tsp crushed red pepper flakes
1 1/2 cups picante sauce
1 cup (4 oz) shredded mozzarella cheese
fresh veggies and corn OR tortilla chips

in a small mixing bowl, beat cream cheese & sour cream until smooth. beat in the onion, garlic, chili powder & pepper flakes. stir in picante sauce & mozzarella cheese. cover & refrigerate for at least 4 hours. serve with veggies & chips.

makes about 5 cups

ARTICHOKE WONTON CUPS

1 cup grated parmesan cheese
1 cup mayonnaise
1/2 tsp onion powder
1/2 tsp garlic powder
2 cups (8 oz) shredded mozzarella cheese
1 (14 oz) can water-packed artichoke hearts, drained & chopped
1 (12 oz) pkg wonton wrappers

in a small mixing bowl, combine the parmesan cheese, mayonnaise, onion powder & garlic powder; mix well. stir in the mozzarella cheese & artichokes: set aside.

coat one side of each wonton wrapper with nonstick cooking spray; press greased side down into mini muffin cups. bake at 350° for 5 minutes or until edges are lightly browned. fill each cup with 1 tbs artichoke mixture. bake 5-6 minutes longer or until golden brown. serve warm.

makes about 4 dozen

SAVORY CHRISTMAS CUTOUTS

2 cups flour
1 cup (4 oz) shredded swiss cheese
1 tsp sugar
1 tsp salt
1/2 tsp ground mustard
1/8-1/4 tsp cayenne pepper
1/2 cup plus 2 tsp cold butter (no substitutes)
9 tbs dry white wine OR chicken broth
1 egg, lightly beaten
sesame seeds AND/OR poppy seeds

in a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. gradually add wine or broth, tossing with a fork until dough forms a ball.

on a lightly floured surface, roll out dough to 1/8" thickness. cut with 2"cookie cutters dipped in flour. place 1" apart on ungreased baking sheets. brush tops with egg; sprinkle with sesame and/or poppy seeds. bake at 400° for 10-12 minutes or until lightly browned. remove to wire racks to cool.

makes 6 dozen

COCONUT SHRIMP

1 1/4 cups flour
1/4 tsp seafood seasoning
1 egg, beaten
3/4 cup pineapple juice
1 (14 oz) pkg flaked coconut
1 lb lg shrimp, peeled & deveined
oil, for deep-fat frying
sweet & sour sauce, plum sauce OR dijon mustard, optional

in a bowl, combine the flour, seafood seasoning, egg & pineapple juice until smooth. place coconut in a shallow bowl. dip shrimp into batter, then coat with coconut.

in an electric skillet or deep-fry fryer, heat oil to 375°. fry shrimp, a few at a time, for1 1/2 minutes or until golden brown, turning occasionally. drain on paper towels. serve with dipping sauce or mustard if desired.

makes about 1 1/2 dozen

ORANGE-CARAMEL ICE CREAM SAUCE

1 cup packed brown sugar
1 cup heavy whipping cream
1/2 cup sweetened condensed milk
1/2 tsp orange extract
butter pecan ice cream
orange spirals, optional

in a saucepan, cook & stir brown sugar & cream over medium heat until sugar is dissolved. bring to a boil; cook for 5 minutes or until mixture is reduced by half. remove from heat. stir in milk & orange extract. cover & refrigerate. just before serving, warm over low heat. serve over ice cream. garnish with orange spirals if desired.

makes 1 1/3 cups

CHOCOLATE DESSERT CUPS

6 squares (1 oz each) semisweet chocolate
1 tsp shortening

cut out four 6" circles from waxed paper; place on a baking sheet. in a microwave, melt chocolate & shortening; stir until smooth. pour 2 tbs melted chocolate into the center of each circle; spread chocolate to within 1" of edge. refrigerate for 3-4 minutes or until chocolate does not spread when handled.

drape circles, waxed paper side down, over inverted 6 oz custard cups or small bowls. shape edges if desired. chill for 10 minutes. carefully peel waxed paper from chocolate cups.

4 servings

VEGGIE SAUSAGE STRATA

2 lbs bulk italian sausage
2 med green peppers, coarsely chopped
1 med onion, chopped
8 eggs
2 cups milk
2 tsp salt
2 tsp white pepper
2 tsp ground mustard
12 slices bread, cut into 1/2" pieces
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry
2 cups (8 oz) shredded swiss cheese
2 cups (8 oz) shredded cheddar cheese
1 med zucchini, cut into 1/4" slices

in a lg skillet, cook the sausage, green peppers & onion over med heat until meat is no longer pink; drain. in a lg bowl, whisk the eggs, milk, salt, pepper & mustard. stir in the sausage mixture, bread, spinach, cheese & zucchini. transfer to a greased 13"x9"x2" baking dish. cover & refrigerate overnight.

remove from the refrigerator 30 minutes before baking. cover & bake at 350° for 40 minutes. uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.

10-12 servings

SAUCES & SEASONINGS

REDUCE THE POWER OF GARLIC & ONIONS - Sometimes you don't want a strong garlic or onion taste. Get a milder flavor by sauteeing them in butter or olive oil for a few minutes prior to adding them to other foods. This will release their natural sweetness & give a wonderful flavor.

FOOD FACTS

One bushel of corn produces enough corn syrup to sweeten 324 cans of cola.

FOOD FACTS

Research shows that only 43% of homemade dinners served in the U.S. include vegetables.

HAM & CHEESE FRITTATA

1 cup diced fully cooked ham
1/2 cup diced sweet red OR green pepper
1/2 cup chopped onion
6 eggs, lightly beaten
3/4 cup cottage cheese
1/4 tsp pepper
2 plum tomatoes, sliced
1/4 cup shredded cheddar cheese

in a lg ovenproof skillet coated with pam, saute the ham, red pepper & onion until ham is lightly browned & veggies are tender.

in a bowl, combine the eggs, cottage cheese & pepper; pour over ham mixture. as eggs set, lift edges, letting uncooked portion flow underneath. when the eggs are almost set, broil 4"-6" from the heat for 1 minute or until top is set. top with tomatoes & cheddar cheese. broil 1 minute longer or until cheese is melted.

6 servings