=Mark

MARY ANN's CRAB DIP 1 package (3oz) cream cheese, softened 1 can (6 1/2oz) white crabmeat, drained 1 can (10 3/4oz) condensed clam chowder soup 3 T chopped green onions, including some green Additional chopped onions 1/2 c dairy sour cream 3 T pale dry sherry 1/16 tsp garlic powder 1/8 tsp paprika Crackers or chips Heat softened cream cheese in a medium sauce pan over medium-low heat. Stir until smooth. Stir in soup, sour cream, paprika and garlic powder, continue heating. Stir in crabmeat, 3 TBSP green onions and sherry. Stirring occassionally, cook until hot (do not boil). Transfer to chafing dish. Garnish with additional green onions. Serve with crackers or chips Keywords: Dip, Appetizer, Crab ( RG292 )

Freddie's Coquito (Creamy Tropical Liqueur) 2 cans cream of cocoanut (Coco-Lopez) 2 cans condensed milk 4 - 6 oz Bacardi white rum 1/4 tsp cinnamon 1/4 tsp ground cloves 1/8 tsp nutmeg 1 tsp vanilla extract Mix all ingredients in a blender or food processor. Store refrigerated. Remove from refrigerator a half hour prior to serving and warm slightly (Freddie thinks the optimum temperature is obtained by warming on the back of a computer monitor). Keywords: Cocktail ( RG291 )

Cranberry Oatmeal Cookies 2/3 c all purpose flour 1/2 tsp salt 1/2 tsp baking soda 1/2 c old-fasioned rolled oats 1-1/2 sticks (6 oz.) unsalted butter, softened 2/3 c granulated sugar 2/3 c light brown sugar 1 large egg, lightly beaten 1 tsp pure vanilla extract 2 c pecan pieces (about 8 oz.) 2/3 c dried cranberries (about 4 oz.) 1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour, salt and baking soda. Stir in the oats. In a medium bowl, using an electric mixer, cream the butter with the granulated and brown sugars until light and fluffy. Add the egg and beat until thoroughly incorporated. scrape down the sides with a rubber spatula and beat for another 30 seconds. Using the spatula, fold in the flour/oatmeal mixture until completely incorporated. Mix in the pecans and cranberries. 2. Line 2 cookie sheets with parchment paper. Form the mixture into balls about 1 1/4 inches in diameter. Place the balls about 3 inches apart on the cookie sheets. 3. Bake the cookies for 10 - 12 minutes, or until golden brown and lacy. Let cool completely on the cookie sheets. Using a metal spatula, transfer the cookies to a plate. The cookies will keep for up to 1 week in an airtight container, or one month in the freezer. Makes about 4 dozen cookies. Keywords: Dessert, Snack, Easy, Cookie ( RG290 )

Four Cheese Chicken Breasts Florentine Serves 4 as Main Dish. 4 boneless skinless chicken breasts 4 oz imported proscuitto 8 oz ricotta 4 oz roasted pine nuts 4 oz smoked provolone 1 qt marinara sauce 4 oz mozzarella, shredded (smoked if you can find it) fresh ground romano or parmesan cheese. (Fresh, no lame pre-ground stuff!) 1 pkg. frozen chopped spinach (or 8 oz fresh, cleaned, cooked and drained if you're a purist) 1. Pound out the breasts to an even thickness of about 1/2 inch. 2. Heat and drain the spinach. 3. Place 2 oz. ricotta, 1 oz. proscuitto, 1 oz. mozzarella, 1 oz. roasted pine nuts and about a tablespoon of spinach onto the center of each breast. Sprinkle liberally with Romano or Parmesan. 4. Place a third of the marinara sauce in the bottom of a baking dish. 5. Fold the sides of the chicken breasts around the stuffing. Lift and place breast seam side down in the baking dish. Repeat this with the remaining breasts. Cover each breast with provolone and cover with remaining marinara sauce. 6 Bake in a 350 degree oven for 1 hour. Remove from oven and let sit for a few minutes before serving. Serve with a long pasta such as fettucine, spaghetti or angel hair. Keywords: Main Dish, Chicken ( RG289 )

Grilled Lobster with Orange Chipotle Vinaigrette 8 1&1/2 lb. live lobsters 3/4 tsp finely grated fresh orange zest 1 c fresh orange juice 1/4 c white wine vinegar 1-1/2 T canned chipotle chiles in adobo sauce 2&1/2 tsp. salt 1 tsp firmly packed brown sugar 1 c olive oil 2 T chopped fresh basil leaves Bring a large kettle (at least 8 qrts) 3/4 full of water, to a boil for the lobsters. In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving. In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.) When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled covered. Prepare grill. Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter. Stir basil leaves into vinaigrette and reserve 1 1/4 c in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered. Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs. Serves 8. Keywords: Seafood, Intermediate, Hot and Spicy ( RG285 )

Shrimp & Pasta with Dill Caper Sauce 1/2 lb Pasta 1 lb small shrimp, cleaned & cooked 1 c julienned or thin sliced carrot 1 or 2 tablespoons capers 1/2 c chopped green onion Salt & pepper to taste 1 tsp Old Bay Seasoning 3/4 c mayonnaise 3/4 c sour cream 1 T lemon juice 5 oz frozen peas. Don't thaw or cook, just toss in. 3/4 c diced or thin sliced pickles. 1 or 2 tablespoons chopped fresh dill (to taste, careful not to overdo it!) Combine pasta, peas, carrots, shrimp, pickles, capers, and Old Bay. Add mayo and sour cream and mix thoroughly. Add chopped dill a little at a time being sure not to use too much. Salt & pepper to taste. I don't use salt because the pickles and capers usually have plenty. You might vary the recipe depending on how long it will be before serving. The pasta really sucks up the sauce, so you might use more mayo/sour cream if it will be a while before serving. ( RG284 )

Xuan's Vietnamese Eggrolls 1 lb lean ground pork 1/2 lb cleaned shelled shrimp, cut small 1/4 lb shredded cabbage* 1/2 tsp salt 1/4 tsp ground pepper 1 tsp sugar 1 medium onion, finely diced 1 package of eggroll wrappers * For a more interesting flavor, instead of cabbage substitute 2 1/2 cups of julienned (cut into matchstick sized strips) jicama root. This can be found at many large supermarkets and ethnic food stores. Preparation: 1. Combine first 7 ingredients and let sit for about 10 minutes. 2. Place eggroll wrapper on counter diagonally, and place a couple tablespoons of the filling across the lower center of the wrapper. From the corner of the wrapper closest to you, begin to roll up the eggroll. When it is halfway rolled up, fold in the outer corners, and continue rolling so that they are tucked inside. 3. The finished eggrolls are deep-fried at low to medium heat (make sure the oil is not too hot or the wrapper will overcook before the filling is cooked) in a saucepan for about 15 minutes or until golden brown. Serve immediately. ( RG283 )

Cold Noodles In Sesame Sauce Here is a great summer recipe that works well as an appetizer or a lite main course. It has been a smashing success whenever I have brought it as a covered dish. Everyone always remarks how spicy hot it is, and some even say they usually don't go for spicy food, but loved this anyway. If you follow the recipe exactly, it has a bare minimum of heat to qualify as chilehead-hot, but more pepper sauce could be added. 1 lb thin spaghetti 1/2 c oriental sesame oil 5 tsp sesame tahini 2/3 c peanut butter 3 T white vinegar 5 T Szechuan Pepper Sauce (sriracha works fine here) 2 fresh or dried red hot chiles minced (cayenne or red jalapeno) 6 T sugar 1 c chicken broth 1 c soy sauce 1 tsp ground black pepper 1 large cucumber peeled seeded and julienned 1 bunch scallions minced fine Boil the noodles according to package direction, drain, and cool thoroughly under cold running water while still in the colander. Toss the now cool noodles with the sesame oil (you could use the pot you cooked them in for this provided you wash all the starchy remains out), cover, and refrigerate for 2 hours to let the sesame flavor absorb into the noodles. In a large bowl combine the tahini, peanut butter, vinegar, Pepper Sauce, chiles, sugar, chicken broth, soy sauce, and ground black pepper. Stir until smoothe. Add the cold noodles, toss well. Add the cucumber strips and minced scallions, toss well, and serve. Keywords: Appetizer, Main Dish, Hot and Spicy ( RG282 )

Kurt's Jalapeno BBQ Sauce 1 T canola oil 1 large yellow onion -- finely chopped 4 large jalapenos -- finely chopped 6 cloves garlic -- minced 1 T peppercorns -- ground 1 T cumin -- ground 1 T crushed red pepper -- ground 1-1/2 T paprika 1 tsp oregano -- crushed 4 T ground New Mexican chile 3 T ground mustard 1 c cider vinegar 12 oz beer 28 oz catsup 1/2 c brown sugar 1/2 c blackstrap molasses 2 T cayenne pepper sauce Juice of 1 lime 1-1/2 T worchestersire sauce 1-1/2 T kosher salt Saute onions, garlic, and jalapenos until soft. Add all of the dry spices and saute about 3 minutes, scraping pan bottom. Deglaze pan with the cider vinegar. Add remaining ingredients and simmer over low heat for about 2 hours. NOTES : I only added 1/4 cup of molasses while the sauce was simmering. After the sauce cooled I decided it needed more molasses and added 1/4 Cup more. I think I liked the way the molasses tasted being added without cooking. Try doing it this way and I think you will be pleased. Keywords: Sauce, Barbeque, Hot and Spicy ( RG281 )

Crabmeat Queso Blanco 8 oz cubed Monterey Jack cheese 3 oz cream cheese, warmed to room temperature 6 oz can of quality crabmeat with all bits of shell removed 3-5 minced pickled jalepeno peppers (to taste) 1/2 tsp fresh ground black pepper 1/2 c chopped scallion 4 oz heavy cream Add cheese, scallion, pepper and jalepeno to mixing bowl. Heat in a microwave for a minute or so, add a little cream and stir. Heat again, add more cream & stir some more. Repeat the process untill all the cream is incorporated and the mixtire is very soft. Mix in the crabmeat. Warm in microwave before serving, making sure to stir frequently to prevent burning. Do not overheat. Serve with tortilla chips and salsa (Blue corn chips provide a nice contrast). Keywords: Hot and Spicy, Dip ( RG280 )

Grilled Spicy Shrimp Serves 4 as Appetizeror 2 as Main Dish. 1 lb large or jumbo shrimp Marinade 2 or 3 roasted jalepenos 1 c V8 juice 1/2 c cider vinegar juice of 1 lemon juice of 1 lime 1 tsp oregano 1/2 tsp cumin 1/2 tsp coriander salt & pepper to taste Place all marinade ingredients in food processor and process till smooth. Peel and clean shrimp. place in a 1 quart ziplock bag and add marinade. Press out excess air and close. Squeeze shrimp around and insure it is thoroughly distributed within the marinade. Refrigerate for 1 hour. Place onto skewars that have been soaked for at least 2 hours (I use 2 skewars per kabab to keep shrimp secure). Place on a hot grill and cook for 2 or 3 minutes per side. Keywords: Seafood, Hot and Spicy, Shrimp ( RG279 )

MEL'S CHORIZO CHORIZO This is a mexican sausage which can be used in many ways: fried with eggs for a taco breakfast; fried with potatoes and eggs & eaten with tortillas; fried and eaten with melted white cheese and tortillas; used in a variety of soups; in paella; the list is virtually endless. While maintaing authenticity, I have also cut out quite a bit of the cholesterol usually found in chorizo 2/3 c cider vinegar 8 garlic cloves 1 bay leav 1 tsp dried marjoram 2 tsp dried oregano 12 peppercorns 6 whole cloves 4 allspice 2 T salt 2 oz vodka, tequila, or whiskey 3 pounds pork tenderloin, fat removed, ground medium. You can ask your butcher to do this, or use a grinder if you have one. 1 cup vegetable shortening Mix the pork and vegetable shortening well and refrigerate. Meanwhile, slightly char 3 chile ancho and let soak in 1 cup hot water for one hour. Then, remove stems and seeds and place in a blender with the above ingredients. Blend on high. Add to pork and mix very well. Place in a strainer or colander over a bowl, cover, and let sit in the refrigerator for 12 hours. Next day, either stuff into sausage casings (ten feet or so), or ask your butcher to do it for you, or make patties and freeze them, although they will stay good in the refrigerator for several days. I like to use what I need for a few days and then freeze the rest Keywords: Hot and Spicy, Sauce ( RG277 )

Carolina Pulled Pork This recipe was obtained years before I became serious about BBQ. Check here to see how far I've come since then... Preparing pulled pork requires little effort, but lots of time. Plan on nine hours from start to finish: three hours with the spice rub, three hours on the grill, two hours in the oven, and one hour to rest. To give the meat its characteristic smoky flavor, use either hickory chips that you've wrapped in foil pouches or add one medium to large chunk of hickory. We prefer one chunk, even though it has to be soaked in water for at least one hour, whereas the chips do not require soaking. If you do this with the chip pouches, the number will determine how strong a smoky flavor you get: One pouch is detectable, two noticeable, and three assertive. Serve the pulled pork on plain white bread or warmed buns with the classic accompaniments of dill pickle chips and coleslaw You will need 1 recipe Spicy Chilli Rub 1 bone-in pork roast, 6 to 8 pounds (preferably shoulder or Boston butt roast) 1 recipe Carolina-style Barbecue sauce: Spicy Chilli Rub 2 tsp cayenne pepper 2 T chili powder 2 T ground cumin 2 T brown sugar 1 T ground oregano 4 T paprika 2 T salt 1 T granulated sugar 1 T white pepper 1 T ground black pepper Mix all ingredients in a small bowl EASTERN NORTH CAROLINA-STYLE BARBECUE RUB 2 tsp cayenne pepper 2 T chili powder 2 T ground cumin 2 T brown sugar 1 T ground oregano 4 T paprika 2 T salt 1 T granulated sugar 1 T white pepper Mix all ingredients in a small bowl MID-SOUTH CAROLINA MUSTARD SAUCE 1 c cider vinegar 6 T Dijon mustard 2 T maple syrup or honey 4 tsp Worcestershire sauce 1 tsp hot red pepper sauce 1 c vegetable oil 2 tsp salt Ground black pepper Mix all ingredients in a small bowl Master recipe for Pulled Pork 1. If using a fresh ham, remove skin. Massage dry rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours, but no longer than 72 hours. 2. At 1 hour prior to cooking, remove roast from refrigerator to stand at room temperature. Soak hickory chunk or assemble hickory chip pouches by wrapping a large handful of wood chips in each of one to three 12-inch squares of foil. Prick each foil pack with fork tines to allow smoke to escape. Meanwhile, ignite enough charcoal to fill slightly less than two shoeboxes, and burn until completely covered with thin coating light gray ash, 20 to 30 minutes. 3. Open bottom grill vents and arrange hot colas into two equal piles on opposite sides of grill, place chunk or pouch(es) directly on one pile of coals and set grill rack in place. Set unwrapped roast in disposable pan and place on rack between two piles of coal. Open grill lid vents three-quarters of the way and cover, turning lid so that vents are opposite chunk or pouch(es) to draw smoke through and around roast. Cook, adding fifteen to twenty briquettes every 30 to 40 minutes or seven to ten pieces lump charcoal every 15 to 20 minutes, along with additional pouches (if using), until smoke flavor has fully permeated meat, about 3 hours. 4. Adjust oven rack to middle position and preheat oven to 325 degrees. Place roast in pan and wrap with foil to cover completely. Place pan in oven and bake until meat is fork-tender, about 2 hours. 5. Put foil-wrapped roast in pan into double grocery bag. Crimp top shut; let rest 1 hour. Transfer roast to cutting board and unwrap. When cool enough to handle, "pull" pork by separating roast into muscle sections, removing fat if desired, and tearing meat into thin shreds with fingers. Place shredded meat in large bowl; toss with 1 cup barbecue sauce, adding more to taste. Serve with remaining sauce passed separately. Here's Another excellent BBQ sauce! Keywords: Main Dish, Pork ( RG276 )

Medallions of Pork with Cognac and Peppercorn Sauce Sprinkle pork with salt. Melt butter in large skillet over high heat. Saute pork in 2 batches until browned and cooked through, about 3 minutes on each side, adding more butter if needed. Remove slices to warmed serving platter. Cover tightly with aluminum foil to keep warm. Reduce heat under skillet to medium. Carefully add cognac to skillet, stirring and scraping up browned bits with wooden spoon. Cook about 1 minute. Stir in heavy cream and peppercorns. Cook until slightly reduced, about 3 minutes. Stir in any accumulated meat juices from platter. Spoon small amount of sauce over pork. Garnish with seasonal vegetable of your choice. Pass remaining sauce seperately 1 boneless pork loin (about 1 1/2 lbs), trimmed of fat and cut into 1/2" thick slices Salt 2 T butter or margerine 1/4 c cognac 1 c heavy cream 1 T drained green peppercorns Keywords: Pork, Main Dish ( RG275 )

Black Bean Soup Serves 8 as Appetizer. 1 pound dried black beans 2-1/2 qt water 1 pound ham (I have made this without the ham and it is still good) 2 stalks celery, chopped 2 cloves of garlic, mashed 2 large onions, chopped salt 1/4 tsp ground allspice 1/2 tsp black pepper 1 T beef base or 3 bouillon cubes 1 8 ounce can tomato sauce 1/2 c dry red wine, or 3 Tablespoons lemon juice 1 lemon, thinly sliced sour cream Rinse and sort the beans, place with the water in a 5-quart pan and soak overnight, or bring to a boil, boil 2 minutes then cover and set aside for an hour. Add the ham in one or several pieces, celery, garlic, onions, salt to taste, allspice and beef stock base. Cover and simmer for 2 to 3 hours, or until the beans are soft. Remove the ham and set aside, then stir in the tomato sauce and wine. Whirl part of the soup at a time in a blender or food processor (I don't process all of the beans, only about half of them). Return to the pan, dice the ham and return to the soup. Check the seasonings. Reheat the soup to boiling and serve with lemon slices on top, passing sour cream to serve with each bowl. Serves 8-10. Enjoy! Keywords: Appetizer, Soup ( RG273 )

Bracciole Florentine 4 thin-sliced round steaks 12 oz sliced provalone cheese 1 pkg frozen whole leaf spinach 1 c diced shallots Fresh grated Romano cheese 1 lb sliced fresh mushrooms 3 c beef stock 1 c dry red wine 2 T vegetable oil 1 T all purpose flour Salt & pepper to taste 1. Pound roundsteaks to tenderize, being careful not to tear holes in them. In a saute pan, lightly brown 1/2 cup of diced shallots in oil. Thaw spinach (I use a microwave) and squeeze out all excess moisture. 2. Season steaks with salt & pepper. Grate Romano evenly over them. Layer the provalone on the steaks and then layer the spinach. Top with sauteed shallots. 3. Roll up the steaks while retaining as much of the filling as possible. Pin closed with toothpicks. Brown evenly on all sides in little oil and transfer to a 2 qt cassarole. 4. While braccioles are browning, prepare a roux using 1 Tbsp oil and 1 tbsp flour. Stir while cooking over medium, then low heat for 5 - 10 minutes, or until light brown. 5. Add the wine to the pan used to brown the meat to deglaze it. Be sure to scrape up all the little tasty brown bits! Add the mushrooms and the remaining shallots, and bring to a boil. Add the stock, and bring to a boil again. Cook over medium heat for 5 minutes. Add the roux to the stock while constantly stirring. Continue cooking for a few minutes until thickened. If it gets too thick, add some water until you get a gravy-like consistancy. 6. Pour the mushroom gravy over the Braccioles, cover and bake in a 350^ oven for 45 min to 1 hr. Serve with pasta, rice or potatoes. Careful not to eat the toothpicks! serves 4. ( RG272 )

Italian Minestrone Soup 2 stalks celery 2 T fresh chopped Italian parsley 1 12 oz. can V8 juice 1 can crushed tomatoes 6 c chicken stock 3 c beef stock 1 c dry white wine 3 carrots, 1/4 inch slice 2 medium Idaho potatoes, 1/2 inch dice 1 chopped leek (white plus 1 inch green) 5 chopped plum tomatoes 2 c finely sliced cabbage 1 green & 1 yellow squash, 1/4 inch slice 2 c Italian green beans* 1 c corn* 1 c small red beans* 1 c small white beans* 1 c garbanzos* 1 coarsely chopped green pepper 2 coarsely chopped onions 5 cloves garlic, finely minced 2 T lightly salted butter Salt and fresh ground pepper to taste 1 tsp dried oregano 1 tsp dried basil crushed red pepper to taste (optional) 1 qt cooked pasta (small shells or elbows) grated Parmesan or Romano cheese *Canned or frozen may be substituted 1. Melt butter in large soup pot. When melted, add minced garlic and let saute for a minute, then add leek, onion, green pepper & carrot. simmer covered for 10 or 15 minutes to wilt vegetables. 2. Add tomatoes, potatoes, celery, cabbage, squash, stock, & V8. bring to a boil, stirring occasionally. 3. Add red & white beans, corn, green beans and garbanzos, and bring to a slow boil again. Add salt, pepper, oregano, basil, red pepper, wine and parsley. Let simmer for 1/2 hour. 4. in a separate pot bring 2 qt water to a boil. cook pasta til almost done (do not overcook, it will continue to soften in the soup). Drain pasta thoroughly and add to soup. Serve with Italian bread and garnish with grated cheese and chopped parsley. Keywords: Soup, Appetizer, Easy, Italian ( RG271 )

Chinese Hot & Sour Soup From Mark's Website cups chicken stock 1/4 lb julienned lean pork or chicken 2 T garlic & red chile paste 2 T soy sauce 3/4 tsp ground white pepper 4 eggs, beaten 5 T cornstarch 1 c sliced shittake mushrooms 1 can peeled straw mushrooms 1 can sliced bamboo shoots 1 can sliced water chestnuts 1 can baby corn ears 1 cake soft tofu, sliced into 1/4 inch cubes 1/4 c white vinegar 1 tsp sesame oil 1/4 c dried black fungus (cloud ears), soaked in water for one hour, drained and sliced. finely chopped scallions for garnish Preparation: 1. Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer for 10 minutes. 2. add pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min 3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil. 4. serve with a garnish of chopped scallions. The pepper, vinegar and chile paste can be varied to taste. You're a chile-head, you know what to do! Keywords: Soup, Appetizer, Easy, Hot and Spicy, eGCI ( RG270 )

Stuffed Baked Brie Serves 8 as Appetizer. From =Mark's Website 14 oz wheel brie cheese (or two 8 oz wedges, smooshed together) 2 oz dry sherry one large shallot, sliced 2 T butter 2-4 oz. pkgs garlic&herb semi-soft cheese 1-1/2 c sliced mushrooms 10"x9" sheet frozen puff pastry, thawed Fresh ground pepper 1 egg, beaten 1 T water skillet, melt butter over high heat. When the butter begins to brown add the mushrooms and shallots, toss to coat. Add sherry and Saute, stirring occasionally, until they have browned around the edges, 5 minutes or so. Transfer the mushrooms & shallots to a plate. Lightly flour baking sheet. Place puff pastry on prepared sheet and roll out gently to remove fold lines. Spoon mushrooms in center of pastry. Spread 1 pkg semi-soft cheese on brie. Season with black pepper on the brie after spreading the cheese, and set on top of mushrooms (s-s cheese side down). Spread remaining-semi-soft cheese on second side of brie. (More pepper!) Bring pasty up around sides and over cheese, wrapping completely and trimming excess pastry. Turn over and place seam side down. Gather pastry scraps and using cookie cutters, cut out shapes of leaves, starts, hearts, etc. and place on top of pastry. Can be repared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking. Combine egg and water and brush over top. Preheat oven to 375 degrees. Bake pastry until golden brown, 30-35 minutes. Let stand 10 minutes. Serve warm and garnish with grapes, fresh apple slices and star fruit. Serve with crackers and/or crusty french bread. Serves 8-10. Keywords: Appetizer, Cheese, Easy ( RG269 )

Soup.

From what I've been able to determine, with some variation the 3 most important elements of a plate are Silicon, Titanium and Iron.

Yeungling Lager.

I've said it before, but with the exception of Doris & Eds in Highlands you pretty much have to avoid proximity to water when trying to get good seafood down on the central Jersey shore. Navesink Fishery in Highlands on Rt. 36, Rays Seafood in Little Silver and Two if by Sea in Red Bank.

Medium to hot beanless chili, diced onions, sliced chiles (hold the stems please...)

Illustration trez cool...