SUNDAY (Family)

Add some extra flavor to the usual family feast with MEXICAN ROAST CHICKEN WITH OLIVE SALSA (see recipe). On the side, add packaged YELLOW RICE, PINTO BEANS, a LETTUCE WEDGE and fat-free FLOUR TORTILLAS. Make BUTTERSCOTCH PUDDING (from a mix) with 1 percent milk for dessert and top with light WHIPPED CREAM.

PLAN AHEAD: Save enough chicken and olive salsa, and enough black olives, along with any leftover rice and beans, for Monday.

SHOPPING LIST: chicken to roast, cooking spray, chili powder, cumin, garlic salt, black ripe pitted olives, pimento-stuffed manzanilla olives, chunky salsa, fresh cilantro, packaged yellow rice, pinto beans, lettuce, fat-free flour tortillas, butterscotch pudding mix, 1 percent milk, light whipped cream.

MEXICAN ROAST CHICKEN WITH OLIVE SALSA (Sunday)
Makes 10 to 12 servings

Preparation time: 15 minutes

Cooking time: about 2 hours; standing time: 10 minutes

1 (5- or 6-pound) chicken to roast

2 teaspoons chili powder

2 teaspoons cumin

2 teaspoons garlic salt

3/4 cup each sliced black ripe pitted olives and pimento-stuffed manzanilla olives

1 (11-ounce) jar chunky salsa

1/3 cup chopped fresh cilantro

Heat oven to 375 degrees. Coat chicken with cooking spray; sprinkle chicken evenly with chili powder, cumin and garlic salt. Place on a rack in a shallow roasting pan. Roast about 1 3/4 to 2 hours, or until internal temperature of breast is 170 degrees.

Meanwhile, combine olives, salsa and cilantro; refrigerate until ready to use. (Reserve 2/3 cup olive salsa for later.) Remove chicken from oven; transfer to carving board. Tent with foil; let stand 5 to 10 minutes before slicing. Serve chicken with salsa.

Per serving (white meat without skin): 171 calories, 26 grams protein, 5 grams fat (28 percent calories from fat), 1 gram saturated fat, 3 grams carbohydrate, 71 milligrams cholesterol, 544 milligrams sodium, 1 gram fiber.

Per serving (dark meat without skin): 214 calories, 23 grams protein, 12 grams fat (50 percent calories from fat), 2.7 grams saturated fat, 3 grams carbohydrate, 82 milligrams cholesterol, 558 milligrams sodium, 1 gram fiber.


MONDAY (Heat and Eat)

Make good use of Monday's leftovers and enjoy CHICKEN TACOS (see recipe) tonight. Serve with a SPINACH SALAD and any leftover RICE and BEANS. For a quick dessert, try KIWIFRUIT.

SHOPPING LIST: taco shells, 50 percent light jalapeno cheese, lettuce, Haas avocado, fresh spinach, kiwifruit.

CHICKEN TACOS (Monday)
Makes 8 tacos

Preparation time: 15 minutes

Cooking time: about 5 minutes, plus heating tacos

2 cups shredded cooked (leftover) Mexican roast chicken breast

2/3 cup (leftover) olive salsa

8 heated taco shells (from a 4.6-ounce box with 12 tacos per box)

1 cup shredded 50 percent light jalapeno cheese

1 cup shredded lettuce

1/2 cup sliced black olives

1 ripe Haas avocado, diced

In a medium bowl, combine chicken and olive salsa; cover and microwave on medium (50 percent power) 5 minutes or until hot. Divide mixture evenly among tacos shells; top with cheese, lettuce, olives and avocado.

Per taco: 183 calories, 12 grams protein, 12 grams fat (54 percent calories from fat), 2.8 grams saturated fat, 11 grams carbohydrate, 27 milligrams cholesterol, 420 milligrams sodium, 2 grams fiber.


TUESDAY (Meatless)

Skip meat tonight for PEA AND PASTA SOUP. Bring 6 cups vegetable broth to a boil in a large pot on medium-high. Add 1 1/2 cups frozen tiny green peas, 3/4 cup orzo or ditalini pasta, and 2 tablespoons chopped fresh parsley. Reduce heat; simmer 5 minutes or until pasta is tender. Stir in 2 tablespoons apple juice. Spoon into bowls; top with freshly grated parmesan cheese. (Adapted from Cooking Light magazine.)

Serve with GRILLED CHEESE SANDWICHES and CHERRY TOMATOES. PEARS are an easy dessert.

SHOPPING LIST: vegetable broth, frozen tiny green peas, orzo or ditalini pasta, fresh parsley, apple juice, parmesan cheese, bread and cheese for sandwiches, cherry tomatoes, pears.

WEDNESDAY (Budget)

Keep costs down with GRILLED HAM REUBEN SANDWICHES. Spread rye bread with reduced-fat Russian dressing. Top with sliced ham, rinsed, refrigerated sauerkraut, reduced-fat Swiss cheese and another slice of bread. Coat bread with cooking spray; cook in a nonstick skillet on medium until both sides are browned.

Serve with BAKED CHIPS, DILL PICKLES and CELERY STICKS. Dessert is CHUNKY APPLESAUCE.

SHOPPING LIST: rye bread, reduced-fat Russian dressing, sliced ham, refrigerated sauerkraut, reduced-fat Swiss cheese, cooking spray, baked chips, dill pickles, celery, chunky applesauce.


THURSDAY (Express)

Make STUFFED TOMATOES tonight. Hollow out medium-sized ripe tomatoes and stuff with deli seafood salad. Add deli COLESLAW on the side, along with TOASTED BAGELS. Nibble on OATMEAL RAISIN COOKIES for dessert.

PLAN AHEAD: Save enough cookies for Friday.

SHOPPING LIST: tomatoes to stuff, deli seafood salad, deli coleslaw, bagels, oatmeal raisin cookies.

FRIDAY (Kids)

The kids will like SWEET AND SOUR CHICKEN STIR-FRY. Stir-fry 1 pound boneless, skinless chicken breasts (cut into bite-size pieces) in 1 tablespoon hot canola oil for 2 or 3 minutes or until browned. Remove from skillet and drain on paper towels. To skillet, add 1 red bell pepper (cut into strips) and 2 carrots (cut into thin strips) and cook 2 minutes. Add juice from 1 (8-ounce) can pineapple chunks and 1 1/2 cups stir-fry sauce and cook 5 minutes. Stir in pineapple chunks and chicken; cook 1 minute.

Spoon over hot RICE. Serve with SESAME BREAD STICKS. For dessert, leftover COOKIES go with RED AND GREEN GRAPES.

SHOPPING LIST: boneless, skinless chicken breasts, canola oil, red bell pepper, carrots, canned pineapple chunks, stir-fry sauce, rice, sesame bread sticks, red and green grapes.

SATURDAY (Easy Entertaining)

Serve your lucky guests RIB-EYE STEAKS WITH SPICY BLACK BEAN SALAD (see recipe). On the side, add MIXED GREENS and WHOLE-WHEAT ROLLS. Dessert is easy if you buy FRUIT TARTS.

SHOPPING LIST: chunky salsa, limes, canola oil, dried oregano, garlic, boneless beef rib-eye steaks, canned black beans, oranges, scallions, salad greens, whole-wheat rolls, store-bought fruit tarts.

RIB-EYE STEAK WITH SPICY BLACK BEAN SALAD (Saturday)
Makes 8 servings

Preparation time: 20 minutes; marinating time: 30 minutes

Cooking time: 11 to 14 minutes

For the steak:

2/3 cup chunky salsa

1/4 cup fresh lime juice

1 tablespoon canola oil

1 tablespoon dried oregano

2 cloves minced garlic

4 boneless beef rib-eye steaks, cut 1 inch thick (about 8 ounces each)

For the salad:

2 (15-ounce) cans rinsed black beans

2 large oranges, peeled and cut into 1/2-inch pieces

2/3 cup thinly sliced scallions

1/2 cup fresh lime juice

3 tablespoons canola oil

In a small bowl, combine marinade ingredients for steak: salsa, lime juice, canola oil, oregano and garlic. Mix well. Place steaks in a resealable plastic bag; add marinade, close and turn to coat. Marinate in refrigerator 30 minutes, turning once.

Meanwhile, combine the salad ingredients of black beans, oranges, scallions, lime juice and oil; cover and refrigerate.

Remove steaks and discard marinade. Grill steaks 11 to 14 minutes for medium-rare to medium, turning occasionally. Cut steaks in half; serve with salad.

Per serving (steak): 136 calories, 19 grams protein, 6 grams fat (41 percent calories from fat), 2.3 grams saturated fat, 0 grams carbohydrate, 60 milligrams cholesterol, 98 milligrams sodium, no fiber.

Per serving (salad): 165 calories, 6 grams protein, 6 grams fat (33 percent calories from fat), 0.4 gram saturated fat, 21 grams carbohydrate, 0 milligrams cholesterol, 305 milligrams sodium, 7 grams fiber.

source: http://www.arcamax.com/cgi-bin/news/story/0/66307/739123

Meat and Poultry: Jagerschnitzel

INGREDIENTS:

4 to 6 pork or veal chops
Flour seasoned to taste with salt, pepper and paprika
1 egg, lightly beaten with 1 Tablespoon water
Bread crumbs
1/2 cup vegetable oil
1/2 onion, chopped
1 Tablespoon butter
1 (4 ounce) can sliced mushrooms, drained
1 Tablespoon lemon juice
1 (8 ounce) carton sour cream
1 Tablespoon water
Salt to taste
Pepper to taste
Paprika to taste
1 lemon, cut into 6 slices

TO PREPARE:

Cut excess fat from chops and pound slightly with meat mallet. Dredge in flour, dip in egg mixture, and then dip in bread crumbs. Fry in oil in a 10 inch skillet until done. Remove to a warm platter. In a separate skillet, saute onion in butter. Add mushrooms and lemon juice. Before serving, add sour cream, water, salt, pepper and paprika. Pour over chops and garnish with lemon slices

NOTE: Authentic German dish which is good served with red
cabbage, cottage fries and a cucumber salad.

SERVINGS: 4 - 6

Appetizers, Salads and Breads: Mexican Corn Bread

INGREDIENTS:

2 eggs
1/2 teaspoon baking powder
1 cup buttermilk
1/3 cup oil
2 – 4 chopped jalapeno peppers
2 Tablespoons chopped bell peppers
1/2 cup chopped green onions
1-1/2 cups self-rising corn meal
1 cup cream style corn
1 cup grated cheddar cheese

TO PREPARE:

Mix everything together except cheese. Pour half batter in pan. Sprinkle half cheese and pour rest of batter, then the rest of the cheese. Bake at 450 degrees for 30 minutes.

Desserts:Cranberry Oatmeal Cookies

INGREDIENTS:

1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup sugar
1 cup (2 sticks) margarine, softened
2 eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats or rolled oats
1 (6-ounce) package craisins
1 cup chopped pecans

TO PREPARE:

Mix the flour, baking soda, cinnamon and salt together. Beat the brown sugar, sugar and margarine in a mixing bowl until creamy. Add the eggs and vanilla and beat until smooth. Beat in the flour mixture. Stir in the oats, craisins and pecans.
Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 9 to 10 minutes or until golden brown. Cool on cookie sheet for 1 minute. Remove to a wire rack to cool completely. To prepare for future use, drop the dough by teaspoonfuls onto a cookie sheet and freeze. Remove the frozen cookies to a sealable freezer bag and freeze until just before baking.

YIELDS: 4 dozen cookies

Appetizers, Salads and Breads: Salmon Salad

INGREDIENTS:

1 can (1 pound) red salmon
2 hard-cooked eggs, chopped
1 Tablespoon cider vinegar
1 Tablespoon lemon juice
1/2 teaspoon salt
2 soup pickles, chopped
1 teaspoon Worcestershire sauce
2 Tablespoons chopped onion
2 ribs celery, chopped

TO PREPARE:

Mix all ingredients together and chill for several hours before serving. Serve with mayonnaise.

SERVES: 3 - 4

Recipes: 7-Day Menu Planner

SUNDAY (Family)

LEMON CHICKEN WITH RICE AND ARTICHOKES (see recipe) is perfect for family day. Serve the one-dish meal with a fresh SPINACH SALAD with MANDARIN ORANGE SECTIONS (canned) and DINNER ROLLS. APPLE TURNOVERS (such as Pepperidge Farm or another frozen brand) are a family kind of dessert. SHOPPING LIST: cooking spray, boneless, skinless chicken breast, onion, red bell pepper, rice, lemons, salt, black pepper, fat-free chicken broth, canned water-packed quartered artichokes, Romano or parmesan cheese, fresh spinach, canned mandarin orange sections, dinner rolls, frozen apple turnovers (such as Pepperidge Farm or another brand).

LEMON CHICKEN AND RICE WITH ARTICHOKES
Susan Nicholson
Makes 4 servings
Preparation time: 15 minutes
Cooking time: less than 15 minutes

1 pound boneless, skinless chicken breast, cut into 1/2-inch strips
2 1/2 cups chopped onion
1 cup chopped red bell pepper
3 cups cooked rice
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fat-free chicken broth, divided
1 (14-ounce) can drained water-packed quartered artichokes
2 tablespoons freshly grated Romano or parmesan cheese

Heat a Dutch oven coated with cooking spray on medium-high. Add chicken, onion and bell pepper; cook 7 minutes. Stir in cooked rice, lemon juice, salt, black pepper and half the broth; cook 2 minutes. Stir in artichokes and remaining broth; cook 1 minute or until heated. Sprinkle with cheese and serve. (Adapted from Cooking Light magazine.)

MONDAY (Budget)

BEEF STIFADO (see recipe) is an update of a classic Greek stew and is easy on the food budget. Serve it over NOODLES (no-yolk), and add a ROMAINE SALAD and WHOLE-WHEAT ROLLS. For a light dessert, try PEARS.

PLAN AHEAD: Save enough Beef Stifado and cook enough noodles for Tuesday.

SHOPPING LIST: beef stew meat, flour, onions, tomato paste, dry red wine or low-sodium beef broth, cumin, cinnamon, lemon, sugar, walnuts, crumbled reduced-fat feta cheese, no-yolk noodles, romaine, whole-wheat rolls, pears.

BEEF STIFADO (Monday)
Makes 6 servings
Preparation time: 15 minutes
Cooking time: 6 to 7 hours on low

1 3/4 to 2 pounds beef stew cubes (cut into 1-inch pieces)
2 tablespoons flour
2 large onions, cut into thin wedges
1 (6-ounce) can tomato paste
1/2 cup dry red wine or low-sodium beef broth
1/2 teaspoon cumin
1/2 teaspoon cinnamon
3 tablespoons fresh lemon juice
2 tablespoons water
1/2 teaspoon sugar
1/3 cup toasted chopped walnuts (see note)
1/2 cup crumbled reduced-fat feta cheese

In a 4-quart slow cooker, toss the beef with the flour until evenly coated. Mix in the onions. In a small bowl, mix together tomato paste, red wine, cumin, cinnamon, lemon juice and water until well-blended. Stir into beef mixture. Cover and cook on low heat for 6 to 7 hours or until meat is tender, but not falling apart. Stir in sugar. Top each serving with walnuts and feta cheese. (From "The Best Slow Cooker Cookbook Ever" by Nathalie Haughton; Harper Collins, $17.95.)

Note: To toast walnuts, heat oven to 350 degrees. Spread on flat baking sheet; bake 5 to 10 minutes or until golden.

TUESDAY (Heat and Eat)

Take advantage of those leftovers for BEEF STUFFED PEPPERS. Split orange or yellow bell peppers in half lengthwise. Place cut side down in baking dish. Cover and microwave on high (100 percent power) 1 minute per pepper; drain. Meanwhile, combine leftover beef with leftover noodles, moisten with low-sodium beef broth and heat. Stuff peppers with mixture; sprinkle with crumbled reduced-fat feta cheese and serve. Add tiny GREEN PEAS (frozen) and MULTIGRAIN BREAD. Fresh or canned TROPICAL FRUIT is a light dessert.

SHOPPING LIST: orange or yellow bell peppers, low-sodium beef broth, crumbled reduced-fat feta cheese, frozen tiny green peas, multigrain bread, fresh or canned tropical fruit.

WEDNESDAY (Express)

Burritos couldn't be easier than Old El Paso's (or another brand) refrigerated burrito fillings (chicken- or beef-based) including meat, sauce, rice and beans. All you need are fat-free burrito wraps. The container holds 9 (1/4-cup) servings for about $6. Garnish the stuffed burritos with reduced-fat SOUR CREAM. Serve them with STEAMED CARROTS. For dessert, PLUMS are easy, too.

SHOPPING LIST: burrito filling with beef or chicken and sauce, rice and beans (such as Old El Paso or another brand), fat-free burrito wraps, reduced-fat sour cream, carrots, plums.

THURSDAY (Kids)

What could make kids happier than to have CHEESEBURGER MELT for dinner? Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray. In a medium bowl, mix together 1 1/3 cups reduced-fat baking mix (such as Bisquick), 1/4 cup water, 2 eggs and 1 cup (1 1/2 cups total) of shredded 50 percent light cheddar cheese. Spread in dish. Cook 1 pound lean ground beef or ground turkey breast, or mixture of each, in a large nonstick skillet on medium-high for 6 minutes or until no longer pink; drain well. Add 1 (10 3/4-ounce) can condensed 98 percent fat-free cream of mushroom soup and 1 cup frozen mixed vegetables; heat 5 minutes or until hot. Spread over batter. Bake 23 to 25 minutes or until edges are light golden brown. Sprinkle with 1/2 cup cheese. Bake 1 to 3 more minutes or until cheese melts. Cut into squares and serve. Garnish with salsa if desired.

Serve with CHERRY TOMATO HALVES. Fresh PINEAPPLE CHUNKS make a good dessert.

SHOPPING LIST: cooking spray, reduced-fat baking mix (such as Bisquick), eggs, 50 percent light cheddar cheese, lean ground beef or ground turkey breast or both, canned condensed 98 percent fat-free cream of mushroom soup, frozen mixed vegetables, salsa if desired, cherry tomatoes, fresh pineapple.

FRIDAY (Meatless)

There were no leftovers of SPAGHETTINI WITH GOAT CHEESE AND FRESH BASIL. Cook 12 ounces whole-wheat or regular spaghettini according to directions, but without oil; drain. Place in a large bowl and add 2 ounces herb-flavored goat cheese cut into small pieces, 1/2 cup chopped fresh basil, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until well-blended. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet on medium-high. Add 2 teaspoons minced garlic; cook 30 seconds. Add 2 cups grape tomatoes, halved; cook 2 minutes, stirring frequently. Add 2/3 cup vegetable broth; cook 1 minute. Add tomato mixture to pasta mixture; toss gently to combine.

Serve with MIXED GREENS and GARLIC BREAD. Make instant PISTACHIO PUDDING (with 1 percent milk) for dessert.

SHOPPING LIST: whole-wheat or regular spaghettini, herb-flavored goat cheese, fresh basil, salt, pepper, olive oil, garlic, grape tomatoes, vegetable broth, salad greens, garlic bread, instant pistachio pudding, 1 percent milk.

SATURDAY (Easy Entertaining)

We're putting HERB-BAKED TILAPIA (see recipe) on our favorites list. Serve it with refrigerated HASH-BROWNED POTATOES, GREEN BEANS, a BOSTON LETTUCE SALAD and CRUSTY BREAD. An easy dessert is SORBET and BUTTER COOKIES.

SHOPPING LIST: tilapia fillets, parmesan cheese, low-fat mayonnaise, scallions, dry bread crumbs, dried basil, dried oregano, salt, pepper, refrigerated hash-browned potatoes, green beans, Boston lettuce, crusty bread, sorbet, butter cookies.

HERB-BAKED TILAPIA (Saturday)
Susan Nicholson
Makes 4 servings

Preparation time: less than 10 minutes

Cooking time: 10 minutes

4 (4- to 6-ounce) tilapia fillets

1/3 cup freshly grated parmesan cheese

1/4 cup low-fat mayonnaise

2 tablespoons minced scallions

1/4 cup dry bread crumbs

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

Heat oven to 400 degrees. Place tilapia on nonstick foil. In a small bowl, combine cheese, mayonnaise and scallions; spread evenly over fish. In another bowl, combine bread crumbs, basil, oregano, salt and black pepper; sprinkle over fish. Coat fish lightly with cooking spray. Bake 10 minutes or until fish flakes easily with fork.

Per serving: 154 calories, 20 grams protein, 4 grams fat (24 percent calories from fat), 1.2 grams saturated fat, 10 grams carbohydrate, 48 milligrams cholesterol, 466 milligrams sodium, 1 gram fiber.

Cinnamon-Glazed Oatmeal Cookies

INGREDIENTS for Cookies:

3 cups old-fashioned oats
2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup walnuts, chopped

INGREDIENTS for Cinnamon Glaze:

1 cup sugar
2 Tablespoons skim or whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Food coloring (optional)

TO PREPARE:

For the cookies, combine the oats, flour, baking soda, cinnamon and salt in a bowl and mix well. Beat the butter, brown sugar and sugar in a mixing bowl until creamy, scraping the bowl occasionally. Add the eggs and vanilla and beat until blended. Add the oats mixture and beat until combined. Stir in the walnuts.
Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Cool on the cookie sheet for 1 minute. Remove to a wire rack to cool completely.
For the glaze, combine the sugar, skim milk, vanilla and cinnamon in a bowl and stir until of a glaze consistency. Tint with food coloring. Drizzle the glaze over the cooled cookies. Let stand until set.

YIELDS: 4 dozen cookies

Classic Chicago Hot Dog

8 Vienna all-beef hot dogs
2 pounds Idaho potatoes, unpeeled and straight cut (3 inches long by 1/2-inch thick)
8 hot dog buns with poppy seeds
1 cup minced onions
1 cup brunoise fresh tomatoes, seeded
1 cup yellow mustard
1 cup sweet pickle relish
Sport peppers, to taste
Celery salt, to taste

Preheat the fryer. Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes. Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top. Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.

Emeril's Pizza

1 pound new potatoes, cut crosswise into 1/4-inch thick slices
Salt
1 teaspoon olive oil
1 recipe of basic pizza dough
1 tablespoon truffle oil
Freshly ground black pepper
1 cup thinly sliced red onions
2 confit duck legs (about 7 ounces each) shredded
1/4 pound Fontina cheese, grated
2 teaspoons chopped fresh parsley leaves

Put the potatoes in a medium-size saucepan and add enough water to cover. Season with salt. Bring to a boil over high heat, then reduce the heat to medium and cook until fork tender, 10 to 12 minutes. Drain and cool under cold water. Arrange in a shallow dish and allow to come to room temperature. Preheat the oven to 375 degrees F. Lightly oil two baking sheets with olive oil. Divide the pizza dough into 4 equal portions. With your fingers, dusted with flour, pat the dough into free-form circles, each 8 to 10 inches in diameter, and put them on the prepared baking sheets. Prick each randomly with a fork.

Brush each dough circle with 1/2 teaspoon of the truffle oil and top each with equal amounts of the potatoes. Season with salt and freshly ground black pepper. Continue layering with the onions, shredded duck confit and cheese. Drizzle the remaining teaspoon of truffle oil evenly over the pizzas.

Bake on the middle rack of the oven and bake until the crust is golden brown, about 25 minutes. Remove from the oven and cool for a few minutes before slicing into 8 slices. Garnish with parsley and serve.

Chicago Style Italian Sausage and Pepper Deep Dish Pizza

2 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt
Freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage links, cut into 1/2-inch pieces
1 recipe of Basic Pizza Dough
12 ounces grated mozzarella cheese
2 cups tomato sauce
2 tablespoons dried oregano

Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the peppers. Season with salt and pepper. Continue to saute for 3 minutes. Remove from the heat and set aside. In a large saute pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels. Divide the dough in half and roll into a 14-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Sprinkle each pizza with 6 ounces of the grated cheese. Spoon 1/2 of the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Spread 1 cup of the tomato sauce over the top of each pizza. Sprinkle each pizza with 1 tablespoon of oregano. Bake the pizzas for 25 to 30 minutes or until golden brown. Remove the pizza from the oven and cut into individual servings.

Mushroom and Three Cheese Pizza

1 recipe Pizza Dough, recipe follows
3 tablespoons extra-virgin olive oil
2 slices prosciutto, sliced in strips
2 garlic cloves, chopped
2 fresh rosemary sprigs, needles striped from the stem
1 pound assorted wild mushrooms, such as crimini, portobello, shiitake, and oyster, coarsely chopped
Kosher salt and freshly ground black pepper
2 (4-ounce) logs goat cheese
2 cups shredded fontina
1/2 cup freshly grated pecorino


Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F.
Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the prosciutto strips, stir to render out the ham's fat and flavor. Toss in the garlic and rosemary, saute for a minute until fragrant. Add the mushrooms, cook and stir until they've released their moisture and are nicely browned, about 5 minutes; season with salt and pepper. Remove from the heat.

Crumble goat cheese evenly on the crust, scatter sauteed mushrooms all around, and top with shredded fontina. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly.

Before cutting the pizza into slices, grate pecorino over the whole damn thing!



Pizza Dough:
1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting


In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Yield: 3 pizza crusts

Cheese Pie

INGREDIENTS:

3 (8 ounce) packages cream cheese, softened
1 (4 ounce) package Bleu cheese, crumbled
4 ounces Cheddar cheese, grated
1 package Hidden Valley Ranch Original salad dressing mix
6 or 8 different condiments:
chopped ripe olives, green olives, nuts, caviar, shrimp,
green onion, pimiento and cooked bacon

TO PREPARE:

In 3 separate bowls, mix 1 package cream cheese with Bleu cheese, 1 package with Cheddar cheese, and 1 with Ranch dressing mix. Layer cheeses in a pie plate starting with Bleu cheese mixture on bottom, Cheddar in the middle and Ranch dressing on top. Mark off 6 or 8 sections with a knife or toothpick and fill in each section with the condiment of your choice, being careful to make it colorful. The cheese part may be prepared ahead and refrigerated. Add topping before serving and serve at room temperature with crackers.

SERVES: 10 - 12

Easy Pecan Pie

Desserts from California Sizzles

INGREDIENTS:

1 cup white corn syrup
1 cup brown sugar, packed
3 eggs
1 teaspoon vanilla extract
Pinch of salt
1 9-inch pie shell, unbaked
1-1/2 cups shelled pecan halves

TO PREPARE:

1. Preheat oven to 350 degrees.
2. Mix together corn syrup, brown sugar, eggs, vanilla and salt until well
combined.Pour into pie shell.
3. Arrange pecan halves in concentric circles on top.Bake until firm, approximately
45 minutes.

SERVES: 6 - 8

Butterscotch Bon-Bons

1 bag semisweet chocolate morsels
1 bag butterscotch morsels
1 pint each of your choice of 3 flavors: vanilla, chocolate, butterscotch, caramel, or butter pecan ice cream

Melt chocolate chips in a double boiler over barely simmering water, whisking until completely melted. Melt butterscotch morsels in a large glass bowl in the microwave on 50 percent power, whisking after 1 minute, and then returning to microwave for 1 more minute.

With a small ice cream scoop, scoop as many ice cream balls as desired, place them on a sheet tray, and put tray in the freezer for about 30 minutes or until re-frozen. Drizzle melted butterscotch and chocolate over ice cream scoops. Return to freezer until ready to serve.

Chocolate Peak Cupcakes

Cupcakes:
Butter, for greasing pan
Flour, for flouring pan
1 1/3 cups hot water
2 tablespoons instant coffee crystals
1 (18.3-ounce) box chocolate fudge cake mix
1/3 cup vegetable oil
3 eggs
12 soft caramel candies, unwrapped

Frosting:
1 (16-ounce) container chocolate frosting
1 (7-ounce) jar marshmallow creme, refrigerated
1/4 cup unsweetened cocoa powder
1/4 cup sweetened flaked coconut, toasted

Preheat oven to 350 degrees F.

Butter and flour 2 (6-cup) cupcake pans. Stir hot water and coffee crystals in large bowl until crystals dissolve. Let cool. Add cake mix, oil, and eggs to coffee in large bowl. Beat by hand or with a hand mixer for 2 minutes, or until well blended. Fill each muffin cup halfway with batter. Place 1 caramel candy in the center of each. Pour remaining batter over caramels. Bake for 12 minutes, or until cakes have puffed. Cool cupcakes in pans on a wire rack for 15 minutes. Carefully remove cupcakes from pans and let cool completely before frosting.

Cut off tops of cupcakes, reserving both the tops and bottoms. Frost cupcake tops with chocolate frosting. Spoon 1 tablespoon of chilled marshmallow creme atop each cake bottom. Place cake tops back on top of cake bottoms. Dust tops with cocoa powder and sprinkle with coconut.

Sensuous Chocolate Truffles

1 (16-ounce) container chocolate frosting
3/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder

Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve.

Valentine's Cookies

1/2 cup butter
1 cup sugar
1 egg
1/4 cup milk
1/4 teaspoon vanilla
Approximately 3 cups flour
2 teaspoons baking powder

Icing, recipe follows Silver balls Gold balls Icing:
2 tablespoons egg whites*
2 cups powdered sugar
Red food coloring

Cream the butter. Add the sugar and mix well. Add the egg, milk and vanilla and combine. Sift together 1 cup of the flour with the baking powder and mix it into the batter. Add some or all of the additional flour depending on how much the dough can handle. Form into a disk, cover in plastic and chill in the refrigerator at least 2 hours. Roll out on a lightly floured surface about 1/4-inch thick. Cut out hearts with various sized cookie cutters and place on a greased sheet pan. Bake at 375 degrees F for 8 to 10 minutes until very light golden brown. Let cool on the pan. Icing: Whisk together the egg whites and powdered sugar to form a slightly loose icing. It should flow a little bit but not too much. Transfer a small amount to a separate bowl and add a tiny amount of red food coloring to make pink icing. Pipe a rim of pink icing around the edge of the cookie and then fill in the center with white icing, or just pipe decorative designs on the surface. Embellish with silver or gold balls. Let dry and package up in cello bags tied with a ribbon.

*RAW EGG WARNING: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Pan-Fried Dumplings

2 teaspoons soy sauce
1 teaspoon hot Chinese-style mustard
1/2 teaspoon minced fresh garlic
1/2 teaspoon oriental sesame oil
1 (14-ounce) can chow mein vegetables, rinsed and drained very well
24 square wonton wrappers
1/2 cup canola oil
Toasted white sesame seeds
Black sesame seeds

For dipping: soy sauce, sweet and sour sauce, and hot Chinese-style mustard

Preheat oven to 350 degrees F.

Blend first 4 ingredients in a food processor. Add vegetables. Using on/off turns, pulse until vegetables are just minced. Drain excess liquid from vegetable mixture. Arrange 12 wonton wrappers on work surface. Lightly brush edges of wrappers with water. Spoon 1 tablespoon vegetable mixture into center of each wrapper. Top with remaining wonton wrappers, pressing to enclose filling completely. Using ravioli cutter or sharp knife, cut edges of wontons. Heat canola oil in heavy large skillet over medium heat. Working in batches, fry dumplings until just golden, about 1 minute per side. Bake until dumplings are golden brown, about 10 minutes. Transfer dumplings to serving tray. Sprinkle with toasted sesame seeds. Serve with dipping sauce.

Leche Flan

Flan is the signature dessert dish from our Spanish forebears. This melt-in-the-mouth custard is made with a thin layer of caramelized sugar and delicately flavored with grated dayap rind. It is molded in llaneras and steamed over moderate heat until set.

Ingredients:
1 cup sugar
1 big can evaporated milk
6 pieces eggyolk
2 eggs
1 can condensed milk
¼ teaspoon grated dayap rind

>> Caramelize sugar in a saucepan the pour while hot into oval molders or llaneras. Set aside.

>> In a bowl, combine remaining ingredients, strain over molders. Steam or bake baine marie style in a preheated 350°F oven until toothpick inserted at the center comes out clean. Cool then chill

Lumpiang Ubod

Ubod is a vegetable extensively used in the Visayas. In fact, they even serve it as punch called ensalda. Lumpiang Ubod is a specialty of Silay, Negros Occidental. The ubod is enclosed in very thin wrappers and no sauce is added because all flavors are incorporated into the sautéed filling. In Luzon, however, lumpia is not lumpia without a sauce. For better color and flavor of the sauce, the sugar can first be caramelized.

Ingredients:

Homemade Egg Wrapper
2 eggs
2 cups cornstarch
2 cups water
1 tablespoon oil

Filling:
½ cup oil
2 cloves garlic, crushed
1 small onion, chopped
¼ kilo pork kasim, chopped
¼ kilo shrimps, chopped
1 cup soup stock
1 kilo ubod, cut julienne
1 teaspoon salt
1 teaspoon pepperspring onions

Sauce:
½ cup sugar
1 tablespoon soy sauce
2 cups broth
1 teaspoon salt
2 tablespoons cornstarch dispersed in water
4 cloves garlic, crushed

>> Prepare Lumpia Wrapper:
Combine all the ingredients and bear until smooth. Preheat a non-stick pan. Pour a scant ¼ cup of the batter into the pan then tilt the pan from side to side to spread it evenly. When the sides loosen from the pan, invert into a plate. Do the same for the rest of the batter.

>> Prepare the Filling:
Heat the oil then sauté the garlic and onions. Add pork and shrimps and stir-fry until cooked. Add soup stock and cover. Cook over medium heat until pork is tender. Add ubod and cook for 5 minutes more. Season to taste. Cool in a colander to drain out excess liquid. Set aside the broth for the sauce.

>> Prepare Lumpia Sauce:
Blend fist 4 ingredients in a pan. Bring to a boil. Thicken with cornstarch mixture. Sprinkle with minced garlic.

>> To Assemble:
Place on lumpia wrapper on a plate. At the center put about 2 stalks of spring onions. Put about 2 tablespoons of the filling over the green onions then wrap with the onion showing at one end. Top with the sauce or serve it separately in a gravy boat.

Ukoy na Ubod

Try out a different kind of ukoy using ubod instead of togue or kalabasa

Ingredients:
1 cup cornstarch
¼ cup water
1 teaspoon atsuete oil
1 cup cooked, peeled shrimps
2 onions, chopped
2 eggs, beaten
1 cup shredded ubod
salt and pepper to taste
oil for frying

>> Dissolve the cornstarch in water with atsuete oil. Add the shrimps, onions, salt, pepper, eggs and ubod. Blend well. Heat oil for frying. When hot, drop the mixture by tablespoons and fry until crisp and golden brown.

Crispy Kangkong

This crisp appetizer or side dish is a great way for adults and kids to eat their vegetables. Rich in nutrients, kangkong contains beta carotene (Vitamin A, iron, phosphorus and thiamin. When buying kangkong, make sure you choose those with large, unblemished leaves that are deep green color)

Ingredients:
1 bundle kangkong (about ¼ kilo)
bowl of cold water
¼ cup cornstarch
2 egg whites
Cooking oil for deep frying
Mayonnaise
Seasoning sauce
Chopped garlic
Pepper to taste

Remove kangkong leaves from their stems and wash very well. Soak leaves in a bowl of cold water for 15 to 20 minutes.

Pat dry each kangkong leaf with paper towels.

Combine cornstarch and egg whites in a bowl and beat with a wire whisk. Dip each dried leaf in the batter. In a wok heat cooking oil and fry leaves on both sides in hot oil until coating hardens or is light brown and kangkong is crisp.

Drain cooked kangkong leaves on pepper towels. Serve with prepared mayonnaise dip.

Mayonnaise Dip:
1 cup mayonnaise
3-4 drops liquid seasoning
1 tablespoon chopped garlic
Dash of pepper

To prepare mayonnaise dip:

>> Mix together mayonnaise, liquid seasoning, chopped garlic and pepper. If mayonnaise dip is not desired, flavor the batter of the kangkong leaves with seasoning sauce, chopped garlic and pepper. Spinach leaves may also be used.