serves: 2 

* 3- 4 oz cooked sliced ham (thick slice)
* 8 fresh chive spears
* 4 eggs
* 1 pinch freshly grated
* nutmeg
* 2 tsp butter
* Salt and pepper

Prep time: 20 minutes

Calories per serving: about 260

1. Dice ham finely. Rinse chives, shake dry, and chop into fine rings.

2. In a bowl, whisk eggs and season with salt, pepper, and nutmeg. Stir in chives and ham.

3. Grease two individual baking cups or ramekins with butter and pour in egg mixture.

4. Seal cups with aluminum foil and place in a wide pot. Pour hot water into the pot to just below the rims of the cups. Bring water to a boil and simmer gently for 10 minutes until the egg has set, testing doneness with your finger.

ingredients: 

1 Cup millet
1 Cup oat groats
1 Cup barley
5 Cups cinnamon tea
5 Cups spring water
1 Cup raisins
2 Ounces frozen apple juice concentrate
Dash salt 

1. Bring to boil water/tea and grains. Reduce to lowest heat. Add raisins and apple juice and cover. Cook until grains have absorbed liquid. 

2. The safest way to cook to prevent sticking is in the oven at 225 degrees C. 

fonds blanc 

2 lbs. veal bones
2 chicken carcasses, cut into pieces
1 gal. water
2 carrots, sliced
1 onion, sliced
1 celery stalk, sliced
2 leeks, washed well and sliced
6 cracked black peppercorns
4 parsley sprigs
2 sprigs thyme
2 bay leaves 

Place bones, carcasses, and water in a large stock pot. Bring to a boil. Reduce heat, skim fat, and add vegetables and herbs. Allow to simmer for 4-5 hours partly covered, skimming fat as necessary. Strain well (or just ladle the soup out, leaving the bones, etc. behind). 

french onion soup 

8 cups fonds blanc
3 cups onion, sliced
2 tbsp. butter
8 tbsp. mixed grated Gruyere and Parmesan cheese
salt and pepper to taste
1 baguette 

Melt the butter on low heat in a large saucepan. Add the onion, and cook for 30-40 minutes, stirring often, until the onions are soft and golden brown. Add the fonds blanc, and simmer for 30 minutes. Add salt and pepper to taste. 

In a 375 F oven place 16 1/2-inch slices of bread, cut into 1-inch pieces. Bake until golden brown (5-8 mins). 

Put the soup into individual serving dishes, top with the croutons and 1 heaping tbsp. cheese each. Brown the cheese under a broiler and serve immediately. 

serves 2 : 

ingredients: 

3 tbs oil
3/4 lb pork tenderloin
1/2 tsp dried thyme
1/2 lb plums
1 onion
1 cup beef stock or broth
3 tbs creme fraiche
1 pinch cinnamon
1 tsp fresh lemon juice
salt and pepper
 

Prep time: 40 minutes
Calories per serving: About 505

1. In a roasting pan, heat oil and brown pork tenderloin on all sides over high heat. Season with salt, pepper, and thyme. Cover and cook on low for 10 minutes (check periodically and turn, to avoid burning). 

2. Rinse plums, halve, and remove pits. Peel and chop onion. Set aside two thirds of the plums. Add remaining plums and onion to the pork and saute briefly (add more oil if necessary). Add beef slock and simmer for 20 minutes. 

3. Remove pork and keep warm. Puree the plum-onion mixture with the cooking liquid. Stir in creme fraiche and return to pan; cook on low to slightly reduce. Season to taste with salt, pepper, cinnamon, and fresh lemon juice. Add remaining plums and let sauce stand briefly. 

4. Slice pork tenderloin. Serve slices with sauce and plums. 

serves: 6 

ingredients: 

1 c. long grain brown rice
1 lg. spanish onion
1/4 bell pepper
8 cloves garlic
2 medium carrots
1 c. fresh or frozen green peas
3 medium fresh tomatoes
4 sprigs cilantro or parsley
1 lg. green chile 

1. Dice onion, bell pepper, garlic, tomato; slice carrots. 

2. Place all ingredients in a pot and add 2 1/2 cups of spring water or vegetable stock; bring to a boil, reduce heat and cover. Simmer for 35 minutes, add spices of your choice the last 10 minutes. 

3. Cook until the rice absorbs most of the liquid. Simple to prepare, yet rich in nutrients. 

serves: 4 

per serving: 114 calories, 3 g total fat, 8 g carbohydrate, 13 g protein, 2 g dietary fiber, 167 mg sodium 

ingredients: 

4 large ripe tomatoes
2 tbsp. rice vinegar, plain or seasoned
8 ounces cooked medium shrimp, peeled and cut into thirds
1/2 cup minced celery
1/4 cup chopped scallions
1/4 cup grated carrots
1/4 cup diced green peppers
2-4 tbsp. low fat mayonnaise
1/4 tsp. dried parsley
1/8 tsp. celery seed
Salt and freshly ground black pepper, to taste
A few drops of Tabasco sauce (optional)
Finely chopped parsley, garnish 

Cut tomatoes in quarters without cutting all the way through, so tomato can lay open but not be completely separated. Place each tomato on serving plate. Sprinkle each with 1/2 tbsp. rice vinegar and set aside. Combine all remaining ingredients. Add a few drops of Tabasco, if desired. Mound even amounts of shrimp salad over each tomato. Garnish with finely chopped parsley, if desired. 

serves: 5 

ingredients: 

2-3 tbsp Defatted Stock or White Wine
1 tbsp Tamari (low sodium soy sauce)
1 Clove Garlic
2 Slices Fresh Ginger
2 tbsp. Sherry or water
7 oz. Fresh Broccoli
8 oz. Fresh Mushrooms
1/4 Onion (diced into large pieces) 

Gravy: 

1 tsp. Corn Starch or Arrowroot
1 tsp. Tamari (low sodium soy sauce)
1/2 c. Water of vegetable or Chicken Stock 

1. Separate broccoli flowers and stalks. Cut into bite size pieces. Strip outer fiber from large stalks; cut stalk diagonally into pieces 1/3 inch thick. 

2. Heat first 5 ingredients in a Wok or heavy cast iron pan. 

3. Add onions and broccoli stalks and sauté for 3 minutes. 

4. Add mushrooms and broccoli flowerets and sauté 2 minutes. 

5. Add gravy and stir until thickened. 

Serve immediately. Be sure you use a low sodium Tamari sauce. 

ingredients: 

8 small squids
1 small onion,chopped
2 tablespoons raisins
1-1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic 

Have fish dealer clean squid thoroughly, removing eyes, outside skin and intestines. Cut off heads and tentacles. Wash well, and drain. Combine remaining ingredients, and fill the cavity in each squid with stuffing. Sew squid closed, or fasten with toothpicks. Place in baking dish or pan, and cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil, 1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add. Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree for 35 minutes, or until tender. Serve whole with sauce. 

ingredients: 

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows) 

Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender. 

Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist. 

barbecue sauce: 

2-15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar 

Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use. 

ingredients: 

4 Tomatoes
4 lg. Green chilies
1/2 Small Bell Pepper
4 Small green/yellow chilies
4 Cloves garlic (minced)
1/2 Bunch green onions
4 Sprigs cilantro 

This very basic salsa is made throughout Mexico as standard fare for all preparation of food. The common name is “salsa de la cocina” (kitchen sauce). What makes this so wonderful is that it is much higher in vitamin C than most foods and also high in vitamin A. 

Simply dice all ingredients and place in a bowl and allow to age for several hours. In Mexico it is accustomed to add some flat beer. It gives it a nice taste and helps preserve it. I add 1/4 teaspoon of ascorbic acid (vitamin C) powder. It keeps nicely for about 10 days. If you are going to keep it around longer add 1 tablespoon of virgin olive oil. 

ingredients: 

4 cucumbers
3 cloves garlic, peeled and minced
1 tablespoon olive oil
Salt and pepper, to taste
2 cups yogurt, or yogurt and sour cream mixed 

1. Peel and seed the cucumbers, and put through a fine grater (not a blender). Allow to drain in a colander until the juices have stopped running. 

2. In a small bowl, mash the garlic with the olive oil, salt and pepper. Stir in the cucumbers and yogurt. Chill, covered, for 1 hour or more. 

Serve as a dip with crackers or raw vegetables. 

ingredients: 

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4" strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water 

Cream soft butter. In another bowl, beat eggs & yolks and whisk until blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring water & salt to boil in large pot. Meanwhile, fry bacon in skillet over med heat until crisp. Pour off half of fat and stir in red pepper flakes and cream. Bring cream mixture to simmer and keep warm until spaghetti is done. Transfer cooked spaghetti to heated serving bowl and stir in creamed butter. Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs and cheese. The heat of the pasta will cook the raw eggs. Taste and season with salt and pepper. Serve with remaining grated cheese. 

ingredients: 

1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. sliced radishes
4 oz. feta cheese
2 oz. anchovies (optional) 

dressing: 

3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced 

Wash and cut lettuce into 1 1/2" pieces. Slice tomatoes in quarters. Combine lettuce, tomatoes, olives, and radishes in large bowl. Mix dressing ingredients together and then toss with vegetables. Pour out into a shallow serving bowl. Crumble feta cheese over all, and arrange anchovy fillets on top (if desired). 

ingredients: 

2 pounds phyllo
2 pounds walnuts, chopped
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 pound butter 

Mix together chopped nuts, cinnamon and sugar. Grease an 18-inch baking pan and line with 6 layers of phyllo. Cover with thin layer of nut mixture, then top with 1 layer of phyllo. Repeat until all nut mixture is used. Top with 6 layers of phyllo. Cut into diamond-shaped pieces. Place a clove bud in each diamond shape. Pour melted butter over all. Bake 1 1/2 to 2 hours at 300 degrees F until brown, then reduce to 250 degrees F. 

Remove from oven and pour cool syrup over all. 

syrup: 

1 cup honey
2 cups granulated sugar
2 cups water
1 cinnamon stick
2 slices lemon  

Boil for 25 minutes and let cool. Pour COOL syrup over HOT Baklava! 

ingredients: 

4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated 

1. In a small bowl, combine the coffee and grappa; set aside 

2. In a medium bowl, beat the egg whites until stiff; set aside. 

3. In a large bowl, beat the egg yolks together with the sugar until thick and lemon-colored. Add the marscapone and blend. Gently fold the egg whites into the cheese mixture. 

4. Place half of the biscuits in the bottom of a 10-inch square baking dish or larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 hours before serving with grated chocolate. 

ingredients: 

1 cup chocolate wafer crumbs
1/4 cup softened butter
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
24 ounces cream cheese (at room temperature)
1 cup granulated sugar
3 large eggs
8 ounces semi-sweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoon instant espresso coffee, dissolved in 1/4 cup hot water
1/4 cup coffee liqueur
2 teaspoons vanilla extract
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons coffee liqueur 

1. Combine chocolate wafer crumbs, butter, sugar and cinnamon, mixing well. 

2. Butter sides and bottom of 8-inch springform pan. Press crumb mixture into pan. Set aside. 

3. Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt chocolate with cream over boiling water, stirring until smooth. Add to cheese mixture, blending well. Add sour cream, salt, coffee, liqueur, and vanilla extract, beating until smooth. Turn into prepared pan. Bake in center of oven at 350 degrees F for 45 minutes, or until sides are puffed. Center will be soft but will firm up with chilled. Turn oven off; leave door ajar. Allow cake to cool in oven for 45 minutes. 

4. Cover and chill for 12 hours. Remove sides of pan.

5. Whip cream with powdered sugar and liqueur. Garnish cake with mounds of whipped cream and chocolate leaves or chocolate espresso beans (optional). 

ingredients: 

8 oz. All-purpose flour
2 tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract. 

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency. 

2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared oven to 300F. 

3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet. 

4. Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven. 

5. You have about 15 seconds working time before the cookie hardens. Place the "Fortune" in the middle of the cookie. 

6. Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold its unique shape.