Ingredients:

• 1 box Duncan Hines yellow cake mix
• 1 tsp. coconut flavoring
• 1 1/3 c. water
• 2 eggs

Procedure

Combine above and pour into greased and floured 9 x 13 inch pan and bake at 350 degrees for 25-30 minutes or until done. Cool 10 minutes. Make holes in top of cake with a roast fork and pour 1 (15 ounce) can cream of coconut on top. Spread 12 ounce container of Cool Whip on top of that. This must be done while cake is still warm. Sprinkle 1 cup flaked coconut on top. Chill at least 4 hours or overnight.

Ingredients:

• 1/2 gal. water
• 12 tea bags
• 3 sprigs fresh mint
• 1 2/3 c. sugar
• 12 oz. pineapple juice
• 6 oz. lemon juice
• Garnish: Mint sprigs and pineapple spears

Procedure

Bring water to a boil and steep tea bags and mint. Remove mint after 3 minutes. Continue to steep tea until it is very dark. Remove tea bags. While tea is still warm, add sugar and juices, stirring to dissolve sugar. Pour into a gallon container, adding enough water to fill to the gallon level. Chill. Serve iced with mint sprigs and pineapple spears.

Ingredients:

• 2 3/4 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 c. sugar
• 1/2 c. butter
• 1 c. buttermilk
• Lightly toasted sesame seeds
• Poppy seeds

Procedure

Preheat oven to 375 degrees. Lightly grease a cookie sheet. Sift dry ingredients together. Cut in butter. Add buttermilk and mix until batter forms a big ball. Pinch off tablespoon-size balls of dough. Flour a cutting board and sprinkle with sesame and poppy seeds.

Roll out each ball of dough until it is quite thin. Pick up rolled dough on rolling pin and place on cookie sheet. Repeat process of flouring the cutting board and sprinkling with seeds as needed. Bake each batch for 6-8 minutes or until golden brown.

Ingredients:

• 1/2 c. butter
• 1 3/4 c. pearl barley
• 2 med. onions, finely chopped
• 8 oz. fresh mushrooms, sliced
• 4 c. chicken or beef broth
• 1/2 c. toasted macadamia nut bits
• 1/2 c. chopped parsley

Procedure

Preheat oven to 350 degrees. Saute barley until golden in 4 tablespoons butter. Spoon into a large buttered casserole. Saute onions and mushrooms in remaining butter and stir into barley. Pour 2 cups of broth over barley mixture, cover tightly and bake for 45 minutes. Add remaining liquid and bake uncovered 45 minutes longer, stirring occasionally. Fifteen minutes before serving, stir in macadamia nuts and parsley. Note: If mixture becomes dry, add more liquid.

Ingredients:

• 1/3 c. flaked coconut
• 2 tbsp. butter
• 8 lg. boneless chicken breasts, skinned
• 1 tbsp. finely chopped fresh ginger or 3/4 tsp. ground ginger
• 1/2 tsp. salt
• 1 c. whipping cream
• 3 lg. firm, ripe bananas, quartered
• 1 lg. ripe papaya, peeled, seeded, halved & sliced
• Garnish: Lime wedges

Procedure

Toast coconut in 300 degree oven for 10 minutes. Set aside. In a large frying pan, brown chicken breasts in butter. Sprinkle ginger, 3 tablespoons coconut and salt over chicken. Add cream, cover and cook over medium heat for 10 minutes or until done.

Remove chicken and arrange with fruit on a large platter. Spoon sauce over chicken and sprinkle with remaining toasted coconut. Garnish with limes to be squeezed over chicken and fruit.

Ingredients:

• 1 lb. fresh spinach, trimmed & torn in bite-size pieces
• 6 fresh mushrooms, sliced
• 1 c. water chestnuts, sliced
• 6 slices bacon, fried & crumbled
• 1/3-1/2 c. shredded Gruyere cheese

Dressing:

• 1/4 c. wine vinegar
• 1 clove garlic, minced
• 2-3 tbsp. chutney
• 2 tsp. sugar
• 2 tbsp. coarsely ground Dijon mustard
• 1/3-1/2 c. vegetable oil
• Salt & freshly ground black pepper to taste

Procedure

In a blender, combine dressing ingredients except the oil. Blend until smooth. Add the oil, blend and adjust seasonings. Refrigerate. Bring dressing to room temperature before serving. Combine salad ingredients. Pour dressing over salad, toss and serve.

Dressing Ingredients:

• 2 1/4 c. mayonnaise
• 1 1/3 c. sour cream
• 1/3 c. prepared horseradish
• 2 tbsp. dry mustard
• 3/4 tsp. Beau Monde
• 2 tbsp. lemon juice
• 1/2 tsp. dill weed
• 1/2 tsp. freshly ground black pepper
• 1 tsp. garlic salt

Mix ingredients early in day to enhance the flavor.

Grab Bag Ingredients:

• 2 (8 oz.) cans water chestnuts
• 2 avocados, peeled, pitted & thickly sliced
• 1 lb. med. shrimp, cooked & shelled & deveined
• 2 green peppers, sliced in strips lengthwise
• 1 pt. cherry tomatoes
• 2 cucumbers, unpeeled, thickly sliced
• 1 lb. marinated mushrooms, drained

Procedure

Just before serving, combine Grab Bag ingredients and marinated mushrooms. Add dressing and toss gently. Serve with toothpicks. Note: Mushrooms must be made 1-2 days in advance.

Ingredients:

• 1 (10 oz.) loaf, stale French bread, broken
• 4 c. milk (or 1/2 milk, 1/2 cream)
• 1 c. sugar
• 4 tbsp. butter, melted (double for richness)
• 3 eggs
• 2 tbsp. vanilla
• 1 c. raisins
• 1 c. chopped pecans
• 1 tsp. cinnamon
• 1 tsp. nutmeg

Procedure

Combine all ingredients; mixture should be very moist, but not soupy. Pour into a buttered 9 x 9 inch baking dish. Place on middle rack of non-preheated oven. Bake at 350 degrees for approximately 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce. Reheat in water bath in oven. 20 servings.

Whiskey Sauce:

• 1/2 c. butter
• 1 1/2 c. powdered sugar
• 1 egg, yolk or whole
• 1/2 c. bourbon (or to taste

Procedure

Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.

You may want to try cinnamon rolls or vanilla wafers instead of the French bread. If desired, 1 cup shredded coconut may be added to bread pudding or you may want to substitute any fruit/nut combination and flavor sauce accordingly.

Ingredients:

• 1 pkg. dry yeast
• 1 tbsp. salt
• 1 tbsp. sugar
• 2 c. warm water
• 5-5 1/2 c. flour
• 2 tbsp. butter, melted
• 2 tbsp. cornmeal

Procedure

In a large bowl, dissolve the yeast, salt and sugar in warm water. Gradually stir in flour, adding only until the mixture refuses to absorb more. On a floured board knead the dough for 3-4 minutes. Transfer the dough to a greased bowl and brush the top lightly with butter. Cover with a damp cloth.

Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk. Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess. Punch down the dough. Transfer the dough to a floured board and divide it into thirds. Roll each portion into an 8 x 13 inch rectangle.

Roll each rectangle up from the long side, seal and shape ends. Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops. Brush lightly with melted butter. Let rise in a warm place about 45 minutes. Place the bread on the middle rack in oven.

Place a pan of hot water on bottom of oven. Bake at 450 degrees for 5 minutes. Reduce oven temperature to 350 degrees and continue baking for 30 minutes. Makes 3 loaves.

Ingredients:

• 1 (3 lb.) fryer
• 1 lb. hot smoked sausage, thinly sliced
• 3 tbsp. olive oil
• 2/3 c. chopped green pepper
• 2 cloves garlic, minced
• 3/4 c. chopped fresh parsley
• 1 c. chopped celery
• 1 c. chopped onions
• 2 (16 oz.) cans tomatoes
• 2 c. chicken broth
• 1 c. chopped green onions
• 1 (6 oz.) can tomato paste
• 1 1/2 tsp. thyme
• 2 bay leaves
• 2 tsp. oregano
• 1 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1 tsp. black pepper
• 1 tsp. garlic powder
• 2 c. long grain rice, washed & rinsed 3 times
• 3 lb. raw shrimp, peeled & deveined

Procedure

In a large pot, cover chicken with water and boil until tender, about 1 hour. Reserve stock. Discard skin and bones, cut meat into small pieces and set aside. In a heavy 4 quart pot, saute sausage; remove with slotted spoon and drain on paper towels. Pour off drippings, add oil to pot and saute green pepper, garlic, parsley, celery and onions 5 minutes.

Chop tomatoes and reserve liquid. Add tomatoes with liquid, broth and green onions. Stir in tomato paste, spices and seasonings. Stir in rice. Add sausage and chicken, cover and cook 30-45 minutes over low heat, stirring occasionally. After most of the liquid has been absorbed by the rice, add shrimp and cook until shrimp are pink, 5-10 minutes.

May be made ahead and reheated before serving. Freezes well. Serves 15.

Ingredients:

• 1 can petit pois (sm. green) peas
• 1 can French style green beans
• 1 1/2 c. diced celery
• 1 green pepper, diced
• 1 sm. jar chopped pimento, or 1 red pepper
• 1 sm. onion, diced
• 1 c. sugar
• 1/2 c. vegetable oil
• 1 tbsp. salt
• 3/4 c. vinegar

Procedure

Drain juices from beans, peas and pimento. Mix all ingredients in mixing bowl with cover. (Plastic is best.) Let marinate in covered bowl in refrigerator at least 12 hours. Serves 4.

Ingredients:

• 8 oz. cream cheese
• 1/2 stick butter, not margarine
• 1/2 tsp. Beau Monde seasoning
• 1 lg. garlic clove, minced
• 1/4 tsp. fine herbs or pinch each of thyme, oregano, rosemary, marjoram, basil, dill & sage
• 1 tsp. dried or fresh parsley
• 1 tsp. water
• 1 tsp. wine vinegar
• 1/4 tsp. Worcestershire sauce

Procedure

Beat cream cheese and butter until fluffy; add remaining ingredients. Chill in a container, letting it mellow 12 hours. Freezes well. Serves 8-10.

Ingredients:

• 8 slices bacon, halved
• 1 (5 oz.) can smoked oysters, drained & chopped
• 1/2 c. herb-seasoned bread stuffing mix
• 1/4 c. water

Procedure

Partially cook the bacon. Combine the oysters, herb stuffing mix and water. Shape into balls using 1 tablespoon of mixture. Wrap a half slice of bacon around each and secure with a toothpick. Place balls on a rack in a shallow baking pan and bake in a preheated 350 degree oven for 25-30 minutes. Yield: 16 balls.

Ingredients:

• 1 c. stone-ground rye flour
• 1 c. stone-ground corn meal
• 1 c. stone-ground graham flour (whole wheat)
• 1/2 tsp. baking soda
• 4 tsp. baking powder
• 1 tsp. salt
• 3/4 c. molasses
• 1 3/4 c. milk
• 1 c. raisins (optional)

Procedure

Grease well 2 (1 pound) coffee cans. Place a rack of trivet in bottom of large kettle. Fill kettle with water and bring to boil. In large bowl combine dry ingredients. Combine molasses and milk; add to dry ingredients. Stir in raisins, if desired. Fill coffee cans about 2/3 full; cover with foil secured with rubber band.

Place cans on trivet in kettle. (Water should come about 1/2 way up sides of cans.) Put lid on kettle; keep water at simmer and steam bread 3 hours. Remove from kettle; remove foil covers and place cans in 300 degree oven for 10 minutes to "dry". Yield: 2 loaves.

Grate 2 cups of Havarti cheese into a saucepan; stir in a cup of light cream, a quarter cup of cognac, 2 tablespoons of chopped garlic, a good tablespoon of black pepper, and some salt and fresh tarragon. Stirring almost constantly, let the sauce simmer until all the cheese has melted.

Run it through a blender, adding 1 egg in the process. Pour it back into the saucepan and add 1 pound of fresh lobster meat cut into generous chunks. Simmer for a few minutes more, then toss with pasta and serve.

Ingredients:

• 2-4 sm. heads Boston or butter lettuce, washed & torn in bite-size pieces
• 2/3 c. walnut pieces
• 1/2 c. Feta cheese, crumbled (4 oz.)
• 1 c. seedless grapes, red or white, sliced in half
• 5 tbsp. walnut oil
• 3 tbsp. vegetable oil
• 2 tbsp. white wine vinegar
• Salt & pepper

Procedure

In a large salad bowl toss together lettuce, walnuts, crumbled cheese and grapes. In a small screw top jar combine oils, vinegar and freshly ground black pepper to taste. Shake well until dressing appears creamy. Drizzle dressing over salad and toss just before serving. 4-6 servings.

Ingredients:

• 1 lb. mushrooms, sm. onions or zucchini, in 1" pieces or cauliflower in sm. flowerets, or 1 pkg. frozen artichoke hearts
• 1/3 c. olive oil
• 2 tbsp. lemon juice
• 1/4 tsp. coriander seed
• 1/4 tsp. fennel seed
• Pinch of celery seed
• 2-6 scallions, in 1/2" pieces, using some green, or 5-6 shallots, peeled & sliced
• Salt
• 8-10 peppercorns, lightly crushed
• 2 tbsp. chopped parsley

Procedure

Place the mushrooms (quartered in large; halved in medium; left whole if small), or onions, or zucchini, or cauliflower flowerets, or artichoke hearts (thawed), in a heavy saucepan and cover with the remaining ingredients, except the parsley. Add indicated amount of water, salt liberally, and boil for the number of minutes recommended.

Mushrooms: 1/4 cup water. Boil 5 minutes, uncovered, over medium-high heat, shaking pan frequently. Onions: 3/4 cup water and 2 tablespoons red wine vinegar (instead of lemon juice). Cook, covered, over medium-high heat 10 minutes, then remove cover and cook down 2 minutes, letting onions darken slightly.

Zucchini: 1/3 cup water. Cook, covered, 4 minutes, shaking the pan once or twice. Cauliflower: 1/2 cup water. Cook, covered, 5 minutes, shaking pan once or twice. Artichoke hearts: 1/2 cup water. Boil rapidly, covered, 6 minutes, shaking once or twice. Toss each vegetable with parsley, taste and correct seasoning.

Chill several hours in its sauce. Bring to room temperature before serving so the oil is not congealed.

Ingredients:

• 1 can (7 1/2 oz.) minced clams
• Grated rind of 1 lemon
• 1 tsp. lemon juice
• 1/3 c. stiff mayonnaise
• Salt
• Paprika
• 8 thin slices of white bread
• 3 egg whites

Procedure

Combine well-drained clams, lemon rind, juice, mayonnaise, salt to taste and a dash of paprika. Set in refrigerator while preparing bread rounds. With a 2 inch cookie cutter, cut 3 rounds from each slice of bread. Arrange the 24 rounds on a cookie sheet. Put it under a hot broiler. Leave broiler door open and watch carefully until rounds are toasted, less than 1 minute.

Take rounds out with a pancake turner as they brown. Toast only one side. Beat egg whites stiff, fold them into the clam mixture and mound it high on the untoasted sides of the rounds. Put them back on the cookie sheet and sprinkle lightly with paprika. Put them back under the broiler.

Again leave broiler door open and stand by with the pancake turner. The meringues will puff and brown in 1/2 minute. Serve at once. Makes 24 rounds.

Ingredients:

• 5 oz. semi-sweet chocolate or white chocolate
• 1 c. butter
• 1 c. chopped pecans (optional)
• 1 3/4 c. sugar
• 1 c. all-purpose flour
• 4 lg. eggs, unbeaten
• 1 tsp. vanilla

Procedure

Melt chocolate and butter in double boiler. Add pecans, if desired and stir until well coated. In another bowl, combine sugar, flour and eggs. Add chocolate mixture; stir until just mixed. Add vanilla. Pour batter into greased or paper-lined petit 4 cups or regular sized cupcake tins.

Bake in 325 degree oven for 12-15 minutes for small cakes, 30 minutes for larger ones. Be careful not to overbake. They should be gooey. Cool and dust with confectioners' sugar. 68 small or 24 regular cupcakes. Use gold or silver cupcake liners. Add a dot of whipped cream to each cake and sprinkle with silver shot.

Ingredients:

• 1 1/4 c. all-purpose flour
• 1 tbsp. baking powder
• 1/3 c. packed brown sugar
• 1/2 tsp. salt
• 3/4 tsp. ginger
• 3/4 c. cornmeal
• 2 eggs, slightly beaten
• 1/4 c. margarine, melted
• 2/3 c. buttermilk
• 3/4 c. cooked, mashed squash

Procedure

Heat oven to 350 degrees. Stir dry ingredients together. Mix eggs, margarine, buttermilk and squash together. Add all at once to dry ingredients, stirring just until dry ingredients are moistened. Pour into greased 8 x 8 x 2 inch baking pan or fill greased muffin cups 2/3 full. Bake bread for 35-40 minutes or muffins for 30-35 minutes. Yield: One 8 x 8 x 2 inch bread or 1 dozen muffins.

Ingredients:

• 1 c. uncooked wild rice
• 5 1/2 c. chicken broth or stock
• 1 c. golden raisins
• 1 c. pecan halves
• 4 scallions, thinly sliced
• Grated peel of 1 orange
• 1/3 c. orange juice
• 1/4 c. olive oil
• 1 1/2 tsp. salt
• Freshly ground pepper to taste

Procedure

Place rice in strainer; rinse thoroughly under cold water. Place rice in medium size heavy saucepan. Add chicken broth; heat to boiling. Reduce heat; simmer uncovered 45-60 minutes or until rice is tender. Drain and place in bowl. Add remaining ingredients; toss gently. Let stand at least 2 hours for flavors to develop. Serve at room temperature or heat before serving. Serves 6-8.

Ingredients:

• 8 slices bacon
• 1 lg. onion, finely chopped
• 1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
• 1 egg, lightly beaten
• 1/2 c. seasoned croutons, lightly crushed
• 1/2 tsp. garlic salt
• 4 whole chicken breasts (about 1 lb. each), skinned, boned & split
• Salt & pepper to taste
• 3 tbsp. oil

Stuffing Variations:

• 1/2 lb. fresh spinach, washed & chopped
• 1/2-1 c. chopped fresh basil
• 4 oz. mozzarella cheese, shredded
• 1/2 lb. ricotta cheese
• Salt & pepper to taste
• 3/4 tsp. fresh thyme or 1/4 tsp. dried
• 1 1/2 tsp. fresh tarragon or 1/2 tsp. dried

Procedure

Fry bacon; drain and crumble. Reserve 2 tablespoons drippings. Saute onion in bacon drippings until soft. Remove from heat and stir in spinach, egg, croutons, garlic salt and crumbled bacon. Cut pocket in thick side of each chicken breast. Stuff with spinach mixture and close with wooden pick. Sprinkle with salt and pepper.

Brown breasts in oil until cooked through, about 12-15 minutes. Remove and drain on paper towels. Cool slightly, cover with foil. Serve hot or cold. Note: For a beautiful hors d'oeuvres, cut breasts crosswise and arrange slices on a basket tray lined with grape leaves.

To make stuffing variation, combine all ingredients. Divide among breasts and stuff. Bake at 350 degrees for 1 hour. Serve hot or chilled.

Ingredients"

• 1 pt. cherry tomatoes
• 1 tsp. oregano
• 1/4 tsp. garlic salt
• 1/4 tsp. onion salt or minced onion
• 1/2 tsp. dill
• 1/8 tsp. pepper
• 2-3 tbsp. Parmesan cheese

Procedure

Halve cherry tomatoes and place closely together on serving plate. Sprinkle remaining ingredients over tomatoes as evenly as possible. Refrigerate and/or serve immediately. Yield: Approximately 50.

Ingredients:

• 4 eggs, well beaten
• 1/4 c. fine dry bread crumbs
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. crushed oregano
• 3-4 drops hot pepper sauce
• 1/2 c. onion, finely chopped
• 1 clove garlic, finely minced
• 2 tbsp. butter
• 2 c. Cheddar cheese, shredded
• 2 (6 oz.) jars marinated artichokes, drained & chopped

Procedure

Combine eggs with crumbs, salt, pepper, oregano and hot pepper sauce. Set aside. Saute onion and garlic in butter. Remove from heat. Add cheese and artichokes. Combine with egg and crumb mixture. Spread in greased 11 x 7 1/2 x 1/2 inch pan. Bake 30 minutes at 350 degrees. Cut into 1 inch squares. May be served hot or cold.

Freezing instructions: Reduce baking time to 15 minutes. Cut into squares and freeze on baking sheet. When frozen, store in plastic bag. To serve, place covered frozen squares in 300 degree oven for 15 minutes. Uncover and bake 5 minutes more.

Ingredients:

• 1 (6 1/2 oz.) can red salmon, drained & boned
• 1 garlic clove
• 2 tbsp. butter
• 2 tbsp. whipping cream
• 1 tbsp. sherry
• 1/2 tsp. dill weed
• Salt & pepper
• Hard cooked eggs & green onion for garnish

Procedure

In a food processor, mince garlic; add butter and blend well. Add salmon; process until smooth. Add remaining ingredients; process until well blended. Chill, preferably overnight. Serve at room temperature. Surround the molded pate with slices of hard boiled eggs. Sprinkle eggs with chopped green onion tops. Serve with mild crackers, toast rounds or Melba toast. Serves 8-10. Note: Must do ahead.

Ingredients:

• 2 sm. size eggplants, thinly sliced
• 1/2 tsp. salt
• 1/2 c. olive oil
• 2 baking potatoes, peeled & thinly sliced
• 1 lg. onion, peeled & thinly sliced
• 2 sm. zucchini, thinly sliced
• 2 red peppers, minced
• 12 eggs
• Salt & pepper to taste
• Sprigs of fresh thyme to taste

Procedure

Preheat oven to 450 degrees. Sprinkle the eggplants with salt, put in a colander and let stand for 10 minutes. Rinse with cold water and pat dry. Pour the olive oil into a 12 inch baking dish. Heat the oil in the oven for 5 minutes and remove. Arrange the potato and onion slices in the baking dish and bake for 20 minutes, or until potatoes are slightly tender.

Arrange the zucchini and eggplant slices on top of the potatoes and bake for 5 minutes. Sprinkle the red peppers over the other vegetables. Beat the eggs and season with salt and pepper. Pour the eggs over the vegetables and arrange the thyme on top. Bake until the eggs are set and the sides have puffed, about 20 minutes. (Reduce oven temperature if eggs cook too fast.)

The top will become golden brown and a knife inserted in the middle should come out clean. Do not overcook. The frittata should be firm but not dry. Serve hot or at room temperature. Yields: 6 servings.

Ingredients:

• 1 lb. ground pork
• 1 lb. ground beef
• 1 lb. ground veal
• 4 cloves garlic, minced
• 1 bunch scallions (green onions, white part & 2" green), minced
• 1 lg. green bell pepper, cored, seeded & minced
• 2 tsp. ground cumin
• 1 tsp. dried thyme
• 1 tsp. fennel seeds
• Pinch ground nutmeg
• Red pepper flakes, to taste
• Salt, to taste
• Unsalted butter for frying

Procedure

Mix the pork, beef and veal thoroughly in a large mixing bowl. Add the garlic, scallions, green pepper, cumin, thyme, fennel, nutmeg and red pepper flakes and salt to taste. Mix thoroughly with your hands. Fry a small amount in a skillet until no longer pink.

Taste for seasonings and adjust in the meat mixture if necessary. Divide the meat mixture in half. Roll each half into a log 7 inches long and about 2 inches in diameter. Wrap the logs separately in plastic wrap and refrigerate at least 3 hours or up to 2 days.

Cut the sausage logs into 1/2 inch slices. Fry the patties in a little bit of butter until well browned on both sides. Serve with eggs, pancakes or French toast. Yield: 8-10 portions.

Quiche Pastry Tart Shells (next recipe)

Ingredients:

• 5 eggs
• 1 tbsp. butter or margarine
• 1 c. diced Canadian bacon
• 2 c. thinly sliced, unpeeled Red Delicious apples
• 1 tbsp. flour
• 1 3/4 c. half & half
• 1/2 tsp. salt
• 1/8 tsp. nutmeg
• 1/4 tsp. caraway seeds
• 1/2 tsp. dry mustard
• 1 c. shredded Swiss cheese

Procedure

Prepare tart shells. Pierce all over with fork tines. Separate 1 egg. Beat egg white lightly and brush bottom and sides of shells. Bake below center of oven at 425 degrees for 15 minutes. Meanwhile, melt butter and saute bacon 1 minute. Add apple slices. Cover and cook about 10 minutes, until apples are almost translucent.

Beat remaining whole eggs with the remaining egg yolk. Add flour, half & half, salt, nutmeg, caraway seeds and dry mustard; mix well. Sprinkle the cheese evenly among the tart shells. Top with apples and bacon. Pour egg mixture into shells. Bake at 375 degrees about 30 minutes, or until set in center. Cool to lukewarm before cutting. Yield: 6

--QUICHE PASTRY TART SHELLS:--

2 1/4 c. sifted flour
1 tsp. salt
3/4 c. shortening
5 tbsp. cold milk

Combine flour and salt. Cut in shortening until particles are size of peas. Sprinkle with about 5 tablespoons cold milk, adding just enough to make a stiff dough. Shape into 6 balls. Roll out on lightly floured board to 6 inch circles and fit into 6 (5 inch) tart pans. Fold edges under and build up a high fluted rim.

Ingredients:

• 5 eggs
• 2/3 c. heavy or whipping cream
• 1/3 c. Triple Sec
• 2 tbsp. granulated sugar
• Finely grated zest of 1 orange
• 2 tsp. ground cinnamon
• 6 stale plain croissants, cut lengthwise in half
• 6 tbsp. unsalted butter
• Confectioners' sugar

Procedure

Beat the eggs and cream together. Add the Triple Sec, granulated sugar, orange zest and cinnamon; whisk until well blended. Pour into a shallow bowl or pie plate. Dip each croissant half in the egg mixture, turning once. Melt a few tablespoons of the butter in a skillet over medium heat.

Add as many croissants as will fit and fry until golden on both sides. Repeat with the remaining croissants, adding butter to the skillet as needed. Sift confectioners' sugar over the croissants. Serve immediately. Yield: 6 portions.

Ingredients:

• 2 pkg. raspberry Jello
• 2 c. boiling water
• 1 1/2 c. whipping cream
• 2 (3 oz.) pkg. cream cheese
• 2 c. drained crushed pineapple
• 1/2 c. nuts, chopped

Procedure

Mix Jello and boiling water. Let stand to cool, then whip. Add whipped cream and cream cheese. Mix together. Add pineapple and nuts. Mix together and cool until set.