Easy Chicken Liver Pate

Ingredients

• 3/4 cup chopped onion
• 1 large clove garlic, minced
• 2 tablespoons butter or margarine
• 1 pound chicken livers, drained
• 2 tablespoons cognac or brandy
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• Dash ground ginger
• French bread

Directions

Cook onion and garlic in butter or margarine in a large skillet until tender. Add chicken livers. Continue cooking over medium heat about 5 to 7 minutes or until livers are no longer pink inside, stirring occasionally. Carefully add the cognac; reduce heat. Simmer, uncovered, 2 minutes. Cool slightly. Transfer mixture to a blender container or food processor bowl.

Add salt, pepper, cloves, nutmeg, and ginger. Cover and blend or process mixture until smooth. Pack pate into a crock or bowl. Cover surface with plastic wrap and chill at least 6 hours.

To serve, allow pate to stand at room temperature for 20 minutes. Serve with French bread. Makes 16 servings.

Make-Ahead Tip: Prepare pate, cover, and chill in the refrigerator up to 1 day.

Whole Wheat Crostini with Dried Tomato Tapanade

Ingredients

• 3/4 cup water
• 1-1/2 teaspoons shortening
• 1-1/2 cups whole wheat flour
• 3/4 cup bread flour
• 2 teaspoons brown sugar
• 1/2 teaspoon salt
• 1 teaspoon active dry yeast
• 2 teaspoons cornmeal
• 1 7-ounce jar dried tomatoes (oil pack), drained (3/4 cup)
• 1/2 of an 8-ounce tub cream cheese
• 1/2 cup pine nuts, toasted
• 1 2-1/4-ounce can sliced ripe olives, drained
• 1 tablespoon dried basil
• 2 cloves garlic
• 2 tablespoons water
• 1/3 cup water

Directions

1. Add the 3/4 cup plus 2 tablespoons water, shortening, whole wheat and bread flours, brown sugar, salt, and yeast to the bread machine pan according to manufacturer's directions for a 1-pound loaf. Select dough cycle.

2. When cycle is complete, remove dough from machine. Divide in half; cover and let rest 10 minutes. Grease a baking sheet; sprinkle with cornmeal.

3. Roll each half of dough on a lightly floured surface into a 12x8-inch rectangle. Starting at a long side, roll up rectangles jelly-roll style; pinch edges and ends closed. Place loaves, seam side down, on prepared baking sheet. Cover and let rise in a warm place for 30 to 35 minutes or until nearly double.

4. Using a sharp knife, make three or four slashes across the top of each loaf. Brush with water. Bake in a 375 degree F oven about 25 minutes or until lightly browned and bread sounds hollow when tapped. Cool on wire rack.

5. For Dried Tomato Tapanade, place dried tomatoes, cream cheese, pine nuts, olives, basil, garlic, and the 1/3 cup water in a food processor bowl; process until almost smooth, scraping down sides of bowl as necessary. Transfer to covered container. Cover and chill up to 1 week. Let stand at room temperature for 30 minutes before serving.

6. Cut each loaf of bread into 1/4-inch-thick slices. Place in a single layer on baking sheets. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until lightly browned. Spread each slice with about 1 teaspoon Dried Tomato Tapanade. Makes about 56 servings.

Make-Ahead Tip: Up to 1 week ahead, prepare the tapanade. Before serving, let tapanade stand at room temperature for 1 hour. Prepare and cool bread; wrap in foil and place in airtight container or plastic freezer bag. Seal, label, and freeze up to 1 week. Thaw 1 hour at room temperature before slicing.

Wheat Berry-Watercress Quiche

Ingredients

• 1 9-inch unbaked pastry shell
• 2 eggs
• 2 egg whites
• 1-1/2 cups milk
• 1 tablespoon Dijon-style mustard
• 1/2 cup coarsely chopped watercress leaves
• 1/4 cup sliced green onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup cooked wheat berries*
• 1-1/2 cups shredded Swiss cheese (6 ounces)

Directions

1. Line the bottom of pastry shell with a double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil; bake 4 to 5 minutes more or until set and dry. Set aside. Reduce oven temperature to 325 degrees F. In a bowl stir together eggs, egg whites, milk, mustard, watercress leaves, green onion, salt, and pepper.

2. Sprinkle cooked wheat berries in the bottom of pastry shell. Top with shredded Swiss cheese. Slowly pour egg mixture over wheat berry mixture. Bake in a 325 degree F. oven about 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes. Makes 6 servings.

*To cook wheat berries, in a small saucepan bring 1 cup water and 1/3 cup uncooked wheat berries to a boil; reduce heat. Cover and simmer for 1 hour. Drain well on paper towels.

Make-Ahead Tip:Cook wheat berries up to 48 hours ahead; cover and chill until needed.

Sausage, Kale, and Bean Stew

Ingredients

• 1 pound bulk mild Italian sausage
• 12 ounces kale
• 2 tablespoons water
• 1 cup shiitake mushroom caps (1 3.2-oz. pkg.), sliced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper
• 3 cups Vegetarian Cassoulet beans
• 1 14 1/2-ounce can vegetable broth

Directions

Shape sausage into 1-inch balls. Arrange sausage balls in a single layer in a 12-inch nonstick skillet. Cook over medium heat until brown on all sides. Remove sausage from skillet and drain. Remove any fat left in skillet.

Meanwhile, remove center stalks from kale; discard stalks. Coarsely chop kale (should have about 16 cups). Add kale and water to skillet; cook, covered, for 10 minutes or until kale is just tender, stirring occasionally. Add mushrooms, garlic, salt, pepper, and red pepper. Cook, uncovered, over medium heat for 5 minutes more. Add sausage, Vegetarian Cassoule beans, and vegetable broth; bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until kale is very tender.

Lamb Shanks with French Green Lentil and Sweet Potato Ragout

Ingredients

• 2 large onions, sliced 1/4-inch thick
• 2 cups sliced celery
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 8 lamb shanks (3/4 to 1 pound each)
• 3 cups chicken broth
• 1-1/2 cups dry red wine or reduced-sodium chicken broth
• 4 sprigs fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/3 cups dry French green lentils or other petite green lentils, rinsed and drained
• 1 28-ounce can diced tomatoes, undrained
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1 pound sweet potatoes or yams, peeled and cut into 1-inch chunks (about 3-1/2 cups)
• 2 teaspoons finely shredded orange peel
• Fresh rosemary sprigs (optional)

Directions

1. Cook onion, celery, and garlic in hot olive oil in an 8- or 10-quart Dutch oven or kettle until tender. Remove from Dutch oven; set aside.

2. Trim excess fat from lamb shanks. Add half of the shanks to the Dutch oven, and brown on all sides; remove. Repeat with remaining shanks. Carefully drain fat from Dutch oven. Return all shanks and cooked vegetables to the Dutch oven. Carefully add chicken broth, wine or reduced-sodium chicken broth, the four sprigs fresh rosemary, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for about 2 hours or until lamb is just tender.

3. Stir lentils into Dutch oven. Simmer, covered, for 20 minutes. Add tomatoes, sweet potatoes or yams, and orange peel. Simmer, uncovered, 15 to 20 minutes more or until lentils and sweet potatoes are tender. Remove rosemary stems from pot; discard. Skim fat from broth.

4. To serve, place a lamb shank in each of eight shallow pasta or soup bowls. Ladle ragout mixture into each. If desired, garnish with fresh rosemary sprigs. Makes 8 servings.

Make-Ahead Tip: Cool cooked lamb and ragout mixture for 1 hour. Divide mixture between two large refrigerator containers or 3-quart casseroles. Cover and chill in the refrigerator overnight. Remove any excess fat. Return to large Dutch oven and reheat over medium-low heat, stirring constantly.

Creme Brulee

Ingredients

• 2 cups half-and-half or light cream
• 5 egg yolks, slightly beaten
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/3 cup sugar
• Edible flower petals (optional)

Directions

1. Preheat oven to 325 degree F.

2. Heat half-and-half or light cream in a small heavy saucepan over medium-low heat just until bubbly. Combine slightly beaten egg yolks, 1/3 cup sugar, vanilla, and salt in a medium mixing bowl. Beat with a wire whisk or rotary beater just until combined. Slowly whisk or stir the hot cream into the egg mixture.

3. Place four ungreased 4-inch quiche dishes or oval or round tart pans without removable bottoms into a 13x9x2-inch baking pan. Set the pan on an oven rack in the preheated oven. Pour custard mixture evenly into the dishes. Pour very hot water into the baking pan around the dishes until water is halfway up the sides of the baking pan.

4. Bake for 18 to 24 minutes or until a knife inserted near the center of each dish comes out clean. Remove dishes from pan; let cool about 30 minutes. Cover, chill for 1 hour or up to 8 hours. Before serving, let the custards stand at room temperature for 20 minutes.

5. Place 1/3 cup sugar in a heavy 10-inch skillet. Heat skillet over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook until sugar is completely melted and golden (3 to 5 minutes more), stirring as needed.

6. Spoon melted sugar quickly over custards in a lacy pattern or in a solid piece. If melted sugar starts to harden in pan, return to heat, stirring until it melts. If it starts to form clumps, carefully stir in 1 to 2 teaspoons water. If desired, garnish custards with edible flower petals. Serve immediately. Makes 4 servings.

Grilled Steaks with Gorgonzola Butter

Ingredients

• 4 boneless beef top loin steaks, cut 1 inch thick (about 2 pounds total)
• 2 tablespoons crumbled Gorgonzola or blue cheese
• 2 tablespoons soft onion-garlic cream cheese
• 1 to 2 tablespoons butter, softened
• 1 tablespoon chopped pine nuts or walnuts, toasted
• Salt
• Thinly sliced fresh basil or chopped parsley

Directions

1. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place the steaks on the grill rack directly over the drip pan. Cover and grill steaks to desired doneness, turning once. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)

2. Meanwhile, for flavored butter, stir together Gorgonzola or blue cheese, cream cheese, butter, and nuts. Shape into 1-inch-diameter log. Wrap in plastic wrap; chill.

3. Season grilled steaks to taste with salt. Slice flavored butter into 8 slices. Place 1 to 2 slices of flavored butter on each steak. Sprinkle with basil or parsley. Makes 4 servings.

To Grill Directly: Grill the steaks on the grill rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness or 12 to 15 minutes for medium doneness.)

To Broil: Place steaks on the unheated rack of a broiler pan. Broil steaks 3 to 4 inches from heat to desired doneness, turning steaks over once. (Allow 10 to 12 minutes for medium-rare doneness or 16 to 20 minutes for medium doneness.)

Two-Bean Chili with Avocado

Ingredients

• 1 large onion, chopped
• 2 tsp. dried oregano, crushed
• 2 tsp. canola or olive oil
• 2 14.5-oz. cans diced tomatoes, undrained
• 1 15-oz. can black or kidney beans, rinsed and drained
• 1 15-oz. can pinto beans, rinsed and drained
• 1/2 cup salsa (preferably guajillo chile salsa)
• 1 medium ripe avocado, peeled, seeded, and diced
• 1/4 cup snipped fresh cilantro

Directions

1. In a large saucepan cook onion and oregano in hot oil over medium-high heat for 3 minutes, or until tender. Stir in undrained tomatoes, beans, and salsa. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes. To serve, top with avocado and snipped cilantro. Makes 5-1/2 cups (4 to 5 servings).

Basil Scrambled Eggs with Cornbread Toast

Ingredients

• 1 8-oz. pkg. corn bread mix
• 1 cup shredded cheddar cheese
• 1/2 a 32-oz. pkg. frozen hash brown potatoes (about 3-1/2 cups)
• 6 eggs
• 1/3 cup milk, half-and-half, or light cream
• 1/4 tsp. salt
• Dash ground black pepper
• 1 Tbsp. butter or margarine
• 1/2 cup snipped fresh basil

Directions

1. Preheat oven to 400 degrees F. Prepare corn bread mix according to package directions, stirring 1/2 cup of the cheese into the batter. Spread batter in a greased 8 x 4-inch loaf pan. Bake 20 minutes or until corn bread is lightly browned and a wooden pick inserted near center comes out clean. Cool corn bread in pan on a wire rack for 10 minutes. Remove corn bread from pan; cool completely.

2. In a large skillet, prepare hash brown potatoes according to package directions. Sprinkle potatoes with remaining 1/2 cup cheese during last 2 minutes of cooking. Set aside; keep warm.

3. Preheat oven to 300 degrees F. Slice corn bread loaf into 8 slices (about 1-inch). Lay slices on a baking sheet. Place in oven to warm. Meanwhile, in a medium bowl beat together eggs, milk, salt, and pepper with a wire whisk just until combined. In a large skillet melt butter over medium heat and pour in egg mixture. Cook over medium heat, without stirring, until eggs begin to set on the bottom and around the edge.

4. With a spatula or large spoon, lift and fold the partially cooked egg mixture to let the uncooked portion flow underneath. Cook over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat immediately.

5. To serve, place 2 slices of corn bread on each of four plates. Divide scrambled eggs and hash browns among the plates. Sprinkle eggs and hash browns with fresh basil. Makes 4 servings.

Quiche

Ingredients

• 1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)
• 4 eggs, lightly beaten
• 1-1/2 cups half-and-half, light cream, or milk
• 1/4 cup sliced green onions
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Dash ground nutmeg
• 3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
• 1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)
• 1 tablespoon all-purpose flour

Directions

1. Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.

3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

4. Lower Fat Quiche: Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese.

Steamed Spinach

Ingredients

• 3 6-oz. bags prewashed fresh baby spinach or 2 10-oz. bags prewashed spinach
• 1 cup snipped fresh parsley, basil, cilantro or watercress
• 1/4 cup sherry vinegar or herb vinegar
• Salt and freshly ground black pepper
• Lemon wedges (optional)

Directions

1. In a large Dutch oven or very large skillet with steamer basket insert* bring 1 inch of water to boiling. Combine spinach and herbs or watercress in basket; place over boiling water. Cover and steam for 2 to 3 minutes or until wilted, stirring once. Remove basket carefully; drain. Transfer spinach to a serving bowl. Drizzle with some of the vinegar. Season to taste with salt and pepper.

2. Pass remaining vinegar. Garnish with lemon wedges, if desired. Makes 4 servings.

Note: If you don't have a Dutch oven or a very large skillet with a steamer basket, use a small steamer basket set in a large skillet, and cook the spinach in three batches.

Chinese-Style Pasta Salad

Ingredients

• 1 16-ounce packages dried fettuccine or linguine
• 4 cups chopped cooked chicken*
• 1-1/2 cups thinly bias-sliced celery
• 1/2 cup sliced green onions
• 1/4 cup snipped fresh cilantro or parsley
• 1 8-ounce bottle Asian vinaigrette salad dressing
• 2 teaspoons sesame seeds, toasted

Directions

1. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. Transfer fettuccine to a very large bowl. Stir in chicken, celery, green onions, and cilantro. Pour dressing over all; toss to coat well. Cover and chill for 4 to 24 hours. Just before serving, sprinkle with sesame seeds. Makes 8 servings.

Bavarian Honey-Bran Muffins

Ingredients

• 2 cups natural wheat bran (white wheat bran)
• 2 cups all-purpose flour
• 3/4 cup raisins
• 1/4 cup sugar
• 1-1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 1 beaten egg
• 3/4 cup milk
• 2/3 cup honey
• 1/2 cup margarine, melted

Directions

1. In a large bowl, stir together wheat bran, flour, raisins, sugar, baking soda, and salt. In a small bowl, combine egg, milk, honey, and melted margarine. Add all at once to flour mixture. Stir just until moistened; don't beat.

2. Grease muffin cups or line with paper bake cups; fill 2/3 cull. Bake in a 400 degree F oven for 16 to 18 minutes or until golden. Remove from pans. Serve warm. Makes about 16 muffins.

Tandoori-Style Turkey Drumsticks

Ingredients

• 4 cloves garlic, minced
• 2 tablespoons fresh ginger
• 2 tablespoons curry powder
• 2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1-1/2 pound small turkey drumsticks

Directions

1. Combine garlic, ginger, curry powder, cumin, and salt in a small bowl. Spread spice mixture evenly over turkey. (Wear disposable gloves so the spices don¿t stain your hands.) Place spice-rubbed turkey in a glass baking dish; spoon yogurt over turkey. Cover and refrigerate for 6 to 24 hours.

2. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place drumsticks on the lightly oiled rack over drip pan. Cover and grill for 45 to 55 minutes or until an instant-read thermometer inserted in center of thickest portions registers 180 degree F, turning once. Makes 4 to 6 servings.

Mango Chili Chicken

Ingredients

• 1/3 cup mango chutney, snipped
• 2 teaspoons hot chili garlic sauce
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• 2 teaspoons cooking oil
• 1 to 3 small dried hot chili peppers
• 1 pound skinless, boneless chicken breasts, cut into 3/4- to 1-inch pieces
• 1 red sweet pepper, cut into 1- to 2-inch strips
• 1 mango, seeded, peeled, and cut into thin strips
• 2 cups hot cooked rice

Directions

1. For sauce, combine first four ingredients; set aside. Heat oil in a large wok or very large nonstick skillet over medium-high heat. Add chili peppers; cook and stir for 10 seconds (be sure area is well ventilated). Add chicken. Cook and stir for 3 to 4 minutes or until no pink remains. Push chicken from center. Add sweet pepper. Cook and stir 1 minute. Stir in sauce; heat through. Top with mango. Serve with rice. Makes 4 servings.

Cooking Hot Peppers: Be sure area is well ventilated when cooking the hot peppers.

Cucumber Sandwiches

Ingredients

• 1 cup packed fresh cilantro leaves
• 1/2 cup packed fresh mint leaves
• 1 tablespoon lime juice
• 1 fresh jalapeno chile pepper, quartered and seeded, if desired
• 1 clove garlic, quartered
• 2 tablespoons grated Parmesan cheese
• 4 slices whole wheat or white bread
• 2 tablespoons butter, softened
• 4 1-ounce slices provolone cheese
• 1/2 of a medium cucumber, thinly sliced (1 cup)

Directions

1. In a food processor combine cilantro, mint, lime juice, jalapeno pepper, and garlic. Cover and process until finely chopped. (If you do not have a food processor, finely chop the herbs, jalapeno, and garlic; combine with the lime juice.) Stir in Parmesan cheese.

2. If desired, remove crusts from bread. Spread one side of each bread slice with softened butter. Top 2 of the bread slices with half of the cheese. Top with all of the cucumber slices. Carefully top with all of the cilantro mixture, remaining cheese slices, and remaining bread slices, buttered side down. Cut sandwiches in half. Serve immediately or wrap in plastic wrap and pack with an ice pack or chill up to 4 hours before serving. Makes 2 sandwiches.

Jamaican Jerk Chicken Skewers

Ingredients

• 2 lb. skinless, boneless chicken breast halves
• 2 Tbsp. whole allspice
• 1 Tbsp. snipped fresh thyme
• 1 tsp. black peppercorns
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cinnamon
• 1/4 cup packed dark brown sugar
• 6 cloves garlic
• 4 shallots
• 1 Scotch bonnet or habanero chile pepper
• 2 Tbsp. dark rum
• Lime wedges

Directions

1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to 1/4- to 1/2-inch thickness. Remove plastic wrap. Cut pounded chicken breast halves lengthwise into 1-inch strips. Place the chicken strips in a glass or ceramic bowl.

2. In a spice grinder, combine allspice, thyme, peppercorns, nutmeg, and cinnamon. Grind mixture to a fine powder. (If some large pieces remain, pass mixture through a fine-mesh sieve; discard large pieces). Transfer mixture to a food processor. Add brown sugar, garlic, shallots, and Scotch bonnet pepper. Process until coarsely ground. Add rum; process mixture to paste consistency.

3. Add spice paste to chicken strips; gently toss to coat. Cover and chill for 1 to 24 hours, tossing occasionally.

4. Wearing plastic gloves*, loosely thread chicken accordion-style onto twelve 8- to 10-inch skewers.** For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until chicken is no longer pink, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover; grill as above.) Serve chicken with lime wedges. Makes 6 servings.

5. *Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

6. **If using wooden skewers, soak them in water for at least 1 hour before grilling.

Argentinean-Style Steak

Ingredients

• 2 beef T-bone or porterhouse steaks, cut 1 inch thick
• 3 tablespoons olive oil
• 2 tablespoons snipped fresh Italian flat-leaf parsley
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2 or 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions

1. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack directly over pan. Cover and grill steaks to desired doneness. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)

2. Meanwhile, for the sauce, stir together the olive oil, parsley, oregano, garlic, salt, and red pepper. Spoon the sauce on top of the steaks for the last 2 minutes of grilling. Makes 4 servings.

3. To grill directly: Grill the steaks on an uncovered grill directly over medium coals to desired doneness, turning once. [Allow 8 to 12 minutes for medium-rare (145 degrees F) doneness or 12 to 15 minutes for medium (160 degrees F) doneness.]

4. To broil: Place steaks on the unheated rack of a broiler pan. Broil with surface of steak 3 to 4 inches from heat to desired doneness, turning once. [Allow 15 to 20 minutes for medium-rare (145 degrees F) to medium (160 degrees F) doneness.] Spoon sauce on steaks for the last 2 minutes of broiling.

Candied Coffee Nut Sundaes

Ingredients

• 1-1/4 cups pecan halves and/or other shelled nuts
• 3 tablespoons butter (no substitutes), melted
• 2 tablespoons coffee liqueur
• 2 tablespoons sugar
• 4 teaspoons red chile powder (New Mexico-style or ground Ancho chiles)
• 1 quart coffee ice cream or reduced-fat coffee ice cream
• 1/2 to 1 cup chocolate ice cream topping

Directions

1. Toss together the pecan halves and/or other nuts, butter, liqueur, sugar, and red chile powder. Place in a single layer on a foil tray. Turn off all but one burner of a gas grill or prepare smoker. The temperature inside the grill or smoker should be about 225 degrees F.

2. Grill tray of nuts about 40 minutes or until they are dried and slightly crisp. (Nuts will crisp as they cool.) Watch closely to prevent overbrowning. Cool completely in a single layer; separate nuts if necessary. Store, covered, up to 3 days.

3. For each serving, place a scoop of ice cream in a serving bowl, top with 1 to 2 tablespoons of chocolate ice cream topping and about 2 tablespoons candied nuts. Makes 8 servings.

White Corn and Baby Pea Salad

Ingredients:

• 1 16-oz. package frozen white corn, thawed
• 1 16-oz. package frozen baby peas, thawed
• 1 cup chopped peeled jicama
• 2/3 cup chopped celery
• 1/4 cup thinly sliced green or red pepper
• 1/2 cup chopped green onions
• 1/2 cup seasoned rice vinegar
• 2 tbsp. brown sugar
• 1 tbsp. snipped fresh parsley
• 1/2 tsp. salt
• Dash white pepper
• 1 tbsp. snipped fresh mint (opt.)

Method:

In a bowl combine corn, peas, jicama, celery, green pepper, and green onions. In a jar mix together the rice vinegar, brown sugar, parsley, salt, and white pepper; shake well. Pour over salad; toss. Cover and chill 2 hours. Add mint, if desired.