2 Cornish game hens
1 cup honey
1 cup soy sauce
1 cup lime juice
4 tsp. brown sugar
3 garlic cloves
2 sprigs fresh thyme
salt
pepper

Rub the hens inside and out with salt, pepper and garlic. Place the thyme under the skin and in the cavities.

Place honey, soy sauce, lime juice and brown sugar in a sauce pot and bring to boil. Remove from heat and use as basting sauce for game hens.

Place chicken on the spit and cook over very hot coals, or cut chicken in half and grill, basting frequently with the lime glaze. Refer to the packaging for cooking times for the hens, or ask your meat manager for recommendations.

1 lb. large shrimp
1 medium-size onion, chopped
1 garlic clove, thinly sliced
2 Tbs. salad oil
salt
1/2 tsp. dried oregano leaves
1/2 tsp. chicken-flavor instant bouillon
1 16-ounce package linguini
parsley sprigs for garnish
dry white wine
finely grated cheese

Shell and de-vein shrimp, reserving shells. In 2-quart saucepan over high heat, heat shrimp shells and 1 1/4 cups water to boiling. Reduce heat to low; simmer, uncovered, 15 minutes. With slotted spoon, discard shrimp shells. Set shrimp broth aside.

In nonstick 12-inch skillet over medium heat, in hot salad oil, cook onion until very tender. Add garlic; cook until garlic is lightly browned.

Over high heat, add shrimp, and 1/2 teaspoon salt; cook, stirring constantly, until the shrimp are coated with oil. Add 1 tablespoon white wine and continue cooking until the shrimp turn opaque throughout and are lightly browned, 3 to 5 minutes. With slotted spoon, remove shrimp mixture to bowl.

Into same skillet, stir the oregano, chicken bouillon, 11/2 teaspoons salt, and shrimp broth. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally.

Meanwhile, prepare linguini as label directs, using 2 teaspoons salt in water; drain.

To serve, gently stir shrimp with any liquid remaining in bowl; heat through. Spoon pasta into large bowl; top with shrimp mixture. Garnish with parsley sprigs.

2, (8 oz. ea) frozen lobster tails
1/2 cup water
1/4 cup butter or margarine
1 Tbs. lemon juice
1/2 tsp. finely shredded orange peel
1/8 tsp. salt
dash ground ginger
dash paprika

Thaw tails until the shells are flexible enough to bend. Cut lengthwise through centers of hard top shells and meat, using kitchen shears or a sharp heavy knife. Cut to, but not through, bottom shells. Using fingers, press shell halves of tails apart.

In a small saucepan melt butter or margarine. Add lemon juice, orange peel, salt, ginger and paprika.

With meat side up, grill lobster tails, uncovered, directly over medium hot coals for 5 minutes. Brush with sauce. Turn shell side up. Grill for 15 to 20 minutes more or until lobster meat is opaque.

Heat remaining sauce, stirring occasionally. Serve sauce in small individual cups for dipping with lobster tails.

8 oz. elbow macaroni
1/2 cup all-purpose flour
1 tsp. dry mustard
1/8 tsp. salt
2 cups 1% milk
1/2 cup grated Parmesan cheese
8 oz. fat-free cottage cheese
8 oz. shredded extra-sharp cheddar cheese
4 - 6 slices reduced-fat Jarlsberg cheese

Cook and drain macaroni according to package directions for al dente (slightly undercooked). Grease 2 1/2-quart shallow casserole. Heat oven to 375F.

Combine flour, mustard, and salt in a medium saucepan and stir in milk. Bring to a boil over medium-high heat, stirring constantly. Remove from heat. Stir in Parmesan, cottage cheese, and cheddar. Add macaroni; mix.

Transfer macaroni to casserole, cover, and bake 25 minutes. Top with sliced Jarlsberg and bake uncovered for 5 minutes.

4 8oz. Mahi Mahi fillets
2 Tbs. butter, divided
2 Tbs. lemon juice
1 Tbs. sesame seeds
1 clove garlic
1 Tbs. teriyaki sauce
1 tsp. honey

Melt 1 tablespoon of butter over medium heat in a skillet; add garlic, saute until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish, marinate 30 minutes. Heat 1 tablespoon butter in skillet on medium heat. Add fish fillets, saute 4-5 minutes on each side, basting with marinade.

Garnish with parsley.

1 med. rump or bottom round roast
1 lb. baby carrots, peeled
4 med. onions cut into quarters
2 Tbs. vegetable shortening
1/2 cup white wine vinegar
1-1/2 cups water
1 pkg. dry onion soup
1/2 cup flour
1 cup water
salt and pepper to taste

Season the roast with salt and pepper and brown well on all sides in the shortening using a dutch oven or large pot. Remove roast and pour off all but 2 Tbs. of oil from the pot. Add onions and cook until translucent (but not brown), about 8-10 minutes. Return roast to the pot and add vinegar, water, and onion soup.

Braise the roast on top of the stove at a low simmer with the cover on for two hours, stirring occasionally. Add carrots and continue cooking for another hour. Remove roast to a carving board and cover loosely with foil.

Remove onions and carrots with a slotted spoon to a serving bowl. Mix flour and water well, and add to simmering pot to make the gravy. Slice the roast against the grain and serve with gravy and noodles or mashed potatoes.

2 lbs frozen hashbrowns, the cubed kind
1 can cream of chicken soup
1 onion chopped (more to taste)
1-1/2 Tbs. Drained capers
1/2 stick butter softened or melted
8 oz softened cream cheese
8 oz sour cream
8 oz cheddar cheese (plus some for garnishing)
dash salt

Combine all the soft ingredients (everything but the potatoes), using a mixer or whatever. Then, mix the potatoes in by hand. put in a two quart casserole dish. Garnish with scallions and cheddar cheese, or crumbled potato chips or anything else creative. Bake in the oven at 350 degrees for an hour.

Recommendations:

A mix of sharp and mild cheese works well. The cheese for garnishing looks best if it's yellow (orange), but some like to use white cheddar in with the potatoes.

6 lb. boneless prime rib beef roast
2 750-ml bottles Cabernet Sauvignon
4 cups beef stock or canned broth
2 cups ruby Port
4 lg., garlic cloves, pressed

3 lg. garlic cloves, peeled
1 lg. shallot, peeled, halved
2 bay leaves
3 tsp. dried thyme
Fresh parsley sprigs

Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)

Preheat oven to 450F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.

Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauceboat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

3/4 lb. boneless tender beef steak -- about 3/4 inch thick
2 Tbs. soy sauce
1 Tbs. red wine vinegar
1 garlic clove; pressed
1/4 tsp. black pepper
Fresh Spinach leaves (garnish)

Place steak in large plastic bag with mixture of 2 Tablespoons of soy sauce, 1 tablespoon of vinegar, the garlic and pepper. Press air out of bag; close top securely. Turn bag over several times to coat both sides. Marinate 30 minutes; turn bag over once.

Broil steak 4 minutes on each side (for rare), or to desired doneness.

Serve over fresh spinach leaves.

4 calamari steaks
1 medium onion, chopped
4 cloves garlic, chopped or pressed
4 chopped green onions
2 Tbs. olive oil
2/3 cup flour
1 Tbs. chopped capers
3 Tbs. butter
1/4 cup fresh lime juice
1/4 cup dry white wine
salt & pepper to taste

Sauté the onion, garlic and green onion in the olive oil for about 5 minutes or until softened. Remove from skillet and set aside.

Mix together flour, salt and pepper (use more salt and pepper than you would normally season with).

Dredge steaks into flour. Sauté in butter for about 3-4 minutes per side or until lightly browned. Add the onion mixture back to the pan. Increase heat to high and add capers, wine and lime juice. Sauté for a minute or two while mixing and serve.

4 pork chops, bone or boneless
10 slices white bread
6 1/2 oz. canned creamed corn
3 eggs
2 stalks celery, chopped
1 small onion, chopped
1 cup flour
1 cup bread crumbs
1/2 cup milk
1 Tbs. butter
salt and pepper

Preheat oven to 375F. With a very sharp knife, carefully slice the pork chops through the center to form a pocket. Set aside.

Cut bread into one inch cubes and place in a large bowl. Sauté onion and celery until tender. Add to cubed bread. Add creamed corn, 1 egg, and a dash of salt and pepper. If after adding the corn and egg, the stuffing is too runny, add 1 or 2 more slices of bread. Mix well. Begin filling each pork chop with approx. 1/4 cup of stuffing mixture. Set aside.

In a shallow pie dish, mix together 2 eggs and 1/2 cup milk. Put 1 cup of flour on a plate and on another plate put 1 cup of bread crumbs. Take each stuffed pork chop and roll it in the flour mixture. Next coat chop with the egg mixture. Place chop on second plate and roll in bread crumbs until covered completely. Place finished pork chops in a shallow baking dish. Bake for 15 minutes then turn over and bake for fifteen more minutes.

Couscous

1 cup dry couscous
1-1/3 cups water
2 tsp. olive oil or butter
Any spices desired... to taste

Candy Glass

Measures are by weight
7 parts sugar, brown sugar for brown glass
3 parts corn syrup
2 parts water.
vanilla extract (optional)
food coloring (optional)

Couscous

Combine water, oil or butter, and spices. Bring to a boil, then reduce heat to low. Cover, allowing two minutes to simmer. Stir in couscous; cover. Remove from heat, allowing five minutes to stand.
Lightly fluf with a fork before serving.

Candy Glass

Unless you want the slight yellow of the corn syrup to show, use the clearest corn-syrup you can find. Adding the vanilla extract makes the glass taste good enough to eat. Mix sugar, corn syrup, and water with any desired food coloring. Heat until it melts/dissolves at 225F - 300F (or 107C - 149C). Allow it cool, using gloves to handle the molten sugar.- as it starts to harden pour it into the mold, in this case an aluminum covered cookie sheet. Tilt the mold to cover all the surfaces. Shatter, and add to the cous cous.

1/2 lb. medium to large shrimp
1/2 lb. halibut or cod fillets
4 oz fresh green beans or snow peas
4 oz fresh shiitake or common mushrooms, halved if large
2 cups broccoli florets (about 1 small head) 1 small bunch green onions
or
1 medium onion, halved and cut into 1/4-inch slices
3 small Japanese eggplants, halved (or quartered if large) and cut into 1/4-inch slices*
2 qt. vegetable oil, for frying (more if needed)
1/2 cup all-purpose flour, for dusting
1 egg yolk
1 cup ice-cold water
1 cup rice flour or all-purpose flour
1/3 cup mirin or sake
1/3 cup soy sauce
1/4 cup grated white radish (daikon)
1 tsp. grated fresh ginger (optional)

*One common eggplant can be used in place of smaller Japanese eggplants

Make the dipping sauce by combining the mirin (a sweet rice wine) or sake, soy sauce, white radish, and ginger in a small bowl and set aside.

Peel and devein the shrimp, leaving the last bit of shell and tail attached. Squeeze the tail to extract as much water as possible. Cut the fish fillets into even 1-inch pieces. Dry the shrimp and fish well on paper towels.

Trim the ends from the beans or snow peas, cutting the green beans in half if long. Cut the broccoli florets into even bite-size pieces and trim away any tough stalk. Trim the green onions and cut them into about 2-inch lengths.

Heat about 2 inches of oil to 375F in a wok or deep-fryer. While the oil is heating, put the flour in a shallow dish. Combine the egg yolk, ice-cold water and rice flour in a medium bowl. Stir to combine with chopsticks or a fork. The batter should be thin enough to lightly coat the food; add a little more water if needed.

Dust the shrimp, fish and vegetables lightly in flour, shaking to remove the excess. Using the chopsticks or fork, dip the shrimp, fish and vegetables into the batter one at a time, allowing excess batter to drip off, and immerse in the hot fat. (Fry 5 or 6 pieces at a time; do not crowd the pan.) Fry, turning once or twice as they cook, until golden brown, 3-5 minutes. Transfer to a draining rack or paper towels and keep warm in a low oven while you fry the remaining ingredients. Serve immediately, with individual bowls of the dipping sauce for each diner.

4 boneless pheasant breasts
4 Tbs. all-purpose flour
1 orange, peeled, cut into sections
1/2 cup orange juice
1/2 cup green seedless grapes
1/4 cup toasted almonds
2 Tbs. butter
2 Tbs. orange marmalade
1 Tbs. orange liqueur
3/4 tsp. instant chicken bouillon
1/4 tsp. cinnamon

Line an 8-by-8-inch baking pan with heavy aluminum foil, leaving a 1-1/2 inch foil collar. Wash pheasant breasts and pat dry. Arrange in prepared pan.

Melt butter in saucepan over medium heat. Stir in flour and cinnamon. Cook until smooth. Stir in orange juice, marmalade and bouillon. Cook until thickened, stirring constantly. Stir in liqueur. Spoon over pheasant.

Seal foil tightly. Bake at 325 degrees until pheasant is tender. Spoon grapes and orange sections over pheasant. Bake, uncovered, for 5 minutes longer. Sprinkle with almonds. Serve with hot cooked rice.

4-6 lb. boneless sirloin roast
3 Tbs. olive oil
1/2 tsp. salt
1/2 tsp. black pepper

Preheat oven to 325°F. Brush whole tenderloin with olive oil and season with salt and pepper.

Place the tenderloin (fat side up) on a rack in a roasting pan and roast 2-1/4 to 2-3/4 hours for rare (internal temperature 140F), 2-3/4 to 3-1/4 hours for medium (internal temp. 160F), or 3-1/4 to 3-3/4 hours for well done (internal temp 170F).

Remove from oven and let stand at least 5 minutes before serving. Slice into 1/2 to 1 inch slices.

2 lbs veal
1 cup white wine
3/4 cup olive oil
1/2 cup bread crumbs
1/2 cup parmesan cheese
2 eggs, beaten
1 tsp. oregano
1 tsp. salt
1/8 tsp. ground pepper

Pound veal till thin. Pat dry, cut into pieces. Combine bread crumbs, cheese, spices and salt. Set aside.

Beat eggs in a shallow dish. Dip veal into eggs, then crumb mixture, coating on both sides. Heat oil in skillet. Sauté veal until golden brown. About 3 minutes per side. Remove to warm platter.

Drain fat, stir in wine, scraping up brown residue till boiling. Pour over veal. Serving hint - cover with tomato sauce. Top with mozzarella cheese slices. Broil till cheese melts.

1/4 cup butter or margarine
1/2 cup all-purpose flour
1/2 tsp. salt
1/8 tsp. dry mustard
1/8 tsp. cayenne pepper
2 cups milk
1 Tbs. Worcestershire sauce
2 cup shredded sharp cheddar cheese
Toasted white or rye bread slices

In 2-quart saucepan over low heat, melt butter or margarine. Stir in flour, salt, mustard, and cayenne until blended. Add milk and Worcestershire; cook, stirring, until thickened.

Add cheese and cook, stirring, just until cheese is melted and well blended. Pour hot cheese mixture over the warm toast and serve immediately.

1 cup dried red kidney beans
1 qt. water
1 ham bone with ham (Needs at least 1 cup of ham on the bone to cook with the beans)
1 large onion Chopped
1/4 cup celery w/leaves
1 tsp. Salt
1/2 tsp. Tobasco Hot Sauce
3 cups hot cooked white rice
1 full sausage

Soak Beans overnight. Pour into heavy pan or Dutch oven. Add everything else (except the rice). Simmer for 3 hours or until beans are tender.

Remove ham bone, cut off meat and add to the beans. Add water as necessary during the cooking (the water should barely cover the beans when done).

Remove one cup of beans, and mash into a paste. Stir the mashed beans into to the stock. Stir until liquid is thickened.

Serve hot over white rice.