Ingredients
1/4 cup orange juice
3 tbsp. white wine
1/4 tsp. each salt, ground white pepper
2 tbsp. butter or margarine
1/3 cup chopped pecans
3/4 lb. fresh asparagus spears
1/2 cup fresh or frozen peas
1-1/2 oz. shiitake mushrooms, thinly sliced
1 head Boston lettuce, separated into leaves

garnish: zest of 1 orange and 4 orange wedges Combine orange
juice, wine, salt and pepper; set aside.

Directions
Melt 1 tbsp. butter in skillet over medium heat. Sautè pecans
until lightly browned, 1 – 2 minutes. Remove from skillet and drain
on paper towel. Add remaining butter to pan. Sautè asparagus over
medium heat 2 minutes.

Add orange juice/wine mixture to pan. Cover and steam 3 – 4 minutes, until asparagus is crisp-tender. Add peas and cook until tender. Stir in mushrooms and heat through. Arrange lettuce on 4 plates. Divide asparagus, peas, mushrooms and sauce from pan among lettuce. Top with orange zest and pecans. Squeeze juice from orange wedges over salad before serving.

Makes 4 servings.

1 cup each sour cream, mayonnaise
juice from 3 limes
4 cloves garlic, crushed
1-1/2 cups each finely chopped cilantro; green onions, finely chopped
1 can (6 oz.) can black olives, pitted, drained and chopped
5 tsp. hot pepper sauce
to taste pepper

Directions
In a medium bowl, combine mayonnaise and sour cream, mixing
well. Add lime juice, garlic, cilantro, black olives, scallions, hot
pepper sauce, salt and pepper. Taste and adjust seasonings for
personal preference.

Refrigerate for 2 hours before serving to allow flavors to
blend. Serve with tortilla chips.

3 cups rotini(spiral pasta)
1 cups frozen sweet peas
1/4 cups chopped celery
8 oz. can tuna in spring water, drained & flaked
3/4 cups Parmesan peppercorn salad dressing
Red leaf lettuce

Cook pasta per directions.
Add peas last 4 minutes of cooking time.

Drain, rinse with cold water to cool. Drain well.
In large bowl, combine cooked pasta & peas, celery, tuna & salad dressing.

Toss gently to mix.
Serve over lettuce

Pastry

1 one-crust flaky pastry
Filling
1/2 cup sugar
2 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. salt
1/4 tsp. almond extract
7 cups thinly sliced peeled apples (7 medium)
Streusel
1/2 cup each all-purpose flour, packed brown sugar, sliced almonds
1/4 cup firm butter or margarine, cut into pieces
Directions
Place sheet of foil on oven rack below rack pie will be baked
on to catch any drips. Heat oven to 425º F. Make one-crust flaky
pastry. Bake 4 – 5 minutes or until pastry is dry. Filling: In large
bowl, mix all ingredients except apples. Stir in apples until coated.
Spoon into partially-baked crust. Streusel: In small bowl, mix all
ingredients except almonds with pastry blender or fork until crumbly.
Sprinkle over apples. Bake 35 – 45 minutes, covering entire surface
of pie with sheet of foil for last 15 – 20 minutes of baking to
prevent excessive browning. Bake until apples are tender and juice is
bubbly. Sprinkle with almonds. Bake uncovered 2 – 3 minutes longer
or until almonds are toasted. Cool completely, about 1 hour.
Makes 8 servings.

Place garlic heads in a 2-quart casserole. Cover and bake in a preheated 350º oven for one hour. Remove casserole from oven and set aside.

In a large bowl, combine next six ingredients. Blend well. Cut off lower section of garlic heads and squeeze out cloves into bowl with cheese mixture. Try to get all the garlic out, don’t waste any! Blend the garlic into the cheese mixture very well.

Spread 1/2 of the mixture on each half of French bread. Put bread on a broiling pan and broil until hot and bubbly. Slice diagonally into 2″ pieces. Serve hot.

1 1/3 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c . sugar
1/2 tsp. allspice
1/2 tsp. cloves
1 tsp. cinnamon
1/2 c. shortening
1 c. sweetened applesauce
1 egg
1/2 tsp. chopped raisins
1/2 c. chopped nuts

Sift flour, baking soda, salt, sugar, and spices into a large bowl.
Add shortening and applesauce. Mix to dampen flour, then beat 2
minutes. Add remaining ingredients and beat one minute with electric
mixer. Pour into a greased 8-inch square pan lined with wax paper.
Bake. Let stand about 10 minutes. When done, then remove from pan and cool.

2 pounds fresh jumbo shrimp
1/4 cup lemon juice
1/4 cup catsup
3 dashes hot pepper sauce
1 garlic clove; crushed
1/2 cup oil
1/2 pound bacon; (or more)
lemon wedges

Shell and de-vein uncooked shrimp. In a bowl, mix
next 5 ingredients. Marinate shrimp in mixture 30
minutes to 1 hour at room temperature. Cut bacon
into thirds or halves and wrap bacon around shrimp.
Thread onto wood skewers that have been soaked
in water. Grease and preheat grill.
Grill until bacon is crisp. Brush with the reserved
marinade if desired. Serve at once with lemon
wedges.

1 lb. white eggplant, quartered
1 lb. purple eggplant, quartered
1 lb. yellow squash, halved
1 lb. zucchini, halved
1/2 lb. green beans, trimmed
1/4 c. olive oil
2 T. balsamic vinegar
1/2 t. salt
1/2 t. pepper

Combine veggies in a large mixing bowl; set aside. Whisk remaining
ingredients together; pour over veggies, tossing to coat. Place veggies, cut-side down if applicable on a hot grill; grill for 3 to 5 minutes. Turn; grill until tender, about 3 to 5 additional minutes. Makes 8 servings.

2 Red Peppers, washed & brushed with olive oil
3 each zucchini, washed & brushed with olive oil
2 tablespoons olive oil
2 red onion, peeled and minced
1 tablespoon olive oil
1/4 cup sugar
1/4 cup water
1 tablespoon fresh mint, chopped
1/4 cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
salt & pepper to taste

Grill peppers (or roast in 400° oven) until skin is chared and blistered.
Place peppers in a bowl and cover with foil to steam skins to help peel.
Remove skins. Peel and remove seeds and ribs.

You should be left with only the roasted meat of the peppers. Cut flesh into 3″ X 1/3″ strips. Cut zucchini on a straight bias angle, season with salt and pepper. Grill in two different positions to give proper grill marks, a crisscross effect. Repeat on flip side In a 10″ pan, heat oil and sauté minced onions until translucent approximately four minutes. Add sugar and water and season with salt & pepper. Cook until onion mixture is almost dry. Allow to cool, add

chopped mint. Mix peppers with relish and add lemon dressing. Adjust
seasoning with salt & pepper. Shingle grilled zucchini on platter and top with peppers

1 teaspoon lemon-pepper seasoning
1 teaspoon white pepper
1 teaspoon Creole seasoning
1 teaspoon blackened fish seasoning
2 tablespoons lemon juice
4 catfish fillets (1 1/3 pounds)
Vegetable cooking spray
Lemon wedges and celery tops

Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and
seasoning mixture on both sides of fish. Spray a wire fish basket with
cooking spray; place fish in basket. Grill fish, covered, over medium coals (400 degrees F) for 7 to 10 minutes on each side or until fish flakes easily when tested with a fork.

Remove fish from basket; place on a serving platter. Garnish with lemon
wedges and celery tops.