The nutty, aromatic quality of basmati rice superbly compliments chicken baked with herbs

The nutty, aromatic quality of basmati rice superbly compliments chicken baked with herbs.

Basmati Rice

1 cup basmati rice

2 cups chicken broth

1/4 teaspoon salt

2 cups fresh or frozen peas

Bring salted chicken broth to a boil and add rice. Stir with a fork and reduce heat. Simmer for 20 minutes stirring twice. Add peas and stir. Let rest for 5 minutes until peas are heated through.

Serves 4-6

Lots of things can be added to this versatile rice. Try sautéed onion green pepper and mushrooms. It also stands alone quite well to accompany a headier dish, such as curry.

measuring dry ingredients,

measuring liquid ingredients,

cooking rice,

This version of chilaquiles layers tortillas with Black Bean Chili, cheese, and a pungent, earthy red sauce made with ground chilies and nuts. The dish is hearty and satisfying, and can be baked in a single large casserole or individual crocks. Although all the parts can be readied well in advance, the chilaquiles are best assembled just before baking, to retain the texture of the tortillas.

Black Bean Chilaquiles

The Red Sauce

10-12 large cloves garlic, unpeeled

2 large or 3 small pasilla chilies, for chili powder, or 2 to 3 tablespoons ground chili

2 pounds tomatoes, fresh or canned

4 tablespoons almonds or walnuts

2 teaspoons dried oregano

1 small red onion, thinly sliced

1 tablespoon corn oil or vegetable oil

3/4 teaspoon cocoa powder

1/2 teaspoon ground cinnamon

generous pinch of cloves

1 teaspoon chilpotle purée

salt

red wine vinegar to taste

Preheat the oven to 350 degrees. Roast the unpeeled cloves of garlic until they are fragrant and soft inside, about 20 minutes. Set them aside to cool; then remove the skins. Roast the chilies until they have puffed up and released their fragrance, about 4 minutes. Let them cool slightly; then remove the stems, seeds, and veins. Cut or tear them into pieces, and grind them to a powder in a spice mill or small blender jar. Broil the tomatoes, if using fresh, turning them over, until they are soft and the skins are blistered but not charred. Purée in a blender; then pass them through a food mill or strainer. If you are using canned tomatoes, blend them together with their juice. Don’t wash the blender, as it will be used again. Roast the nuts in a dry skillet until they are lightly browned and somewhat crunchy. Chop them roughly; then grind them in a spice mill or small blender jar to make a coarse meal. Using the same pan, briefly toast the oregano just until it becomes fragrant; then immediately turn it out into a bowl so it doesn't scorch. Sauté the onion in the oil for several minutes over medium heat. Add it with the roasted garlic to the tomato sauce, and blend until smooth. Stir in the ground nuts, oregano, cocoa, cinnamon, and cloves. Season to taste with the chili powder and chilpotle pepper or purée and add salt as needed. A small amount of red wine vinegar will bring up the flavors.

The Chilaquiles

10-12 corn tortillas, stale or fresh

1/2 cup peanut oil, for frying

3 cups Black Bean Chili

4 ounces Monterey Jack or muenster cheese, grated

4 ounces cheddar cheese, grated

1 cup sour cream

cilantro sprigs, for garnish

salsa picante

Cut the tortillas into 1-inch strips or wedges, whatever shape will work best for lining the ramekins or casserole you are using. Heat the oil in a large skillet until it is hot enough to sizzle when a piece of tortilla is dropped in. Fry the tortillas, a single layer at a time, until they are lightly colored, but not crisp. Set them on paper toweling to drain. Preheat the oven to 400 degrees. Assemble the ramekins or a large casserole beginning with a few spoonfuls of red sauce followed by a layer of tortillas, half the black bean chili, a third of the cheese, and a few more spoonfuls of red sauce. Repeat the layering of tortillas, chili, cheese, and red sauce. Make a final layer of tortillas, cover with the remaining red sauce and cheese, and the sour cream. Cover and bake until heated through. If all the ingredients are still warm, 10 minutes will suffice; if the ingredients have cooled, allow up to 30 minutes for individual casseroles, 40 minutes for a single large dish. The chilaquiles will remain quite hot for some time out of the oven. Serve garnished with sprigs of cilantro, and accompanied by a salsa picante or tomatillo sauce.

Serves 4-6

During preparation, the chiles will seem incredibly hot, but the flavors mellow into a dusky flavorfulness during baking.

Even though the recipe seems somewhat advanced, any adventuresome cook wanting to try something fabulous on a long afternoon can be successful.

From THE GREENS COOKBOOK by Deborah Madison and Edward Espe Brown. Copyright ©1987 by Edward Espe Brown and Deborah Madison. Used by permission of Bantam Books, a division of Bantam Doubleday Dell Publishing Group, Inc.

measuring dry ingredients,

roasting chiles,

peeling tomatoes,

opening cans,

chopping nuts,

measuring liquid ingredients,

peeling an onion,

slicing vegetables,

calibrating the oven,

peeling garlic,

roasting chiles,

coring and seeding peppers,

using a blender,

toasting nuts,

sautéing vegetables,

grating cheese,

softening tortillas,

draining fried foods,

layering casseroles,

covering casseroles,

setting the timer,

I adore the lower fat alternatuve! (dds)

Broccoli Mushroom Noodle Casserole

1 1-pound (or 12-ounce) package wide flat egg noodles

2 tablespoons butter or margarine

2 cups onion, chopped

3 medium cloves garlic, minced

1 large bunch fresh broccoli, chopped

1 pound mushrooms, sliced or chopped

1/2 teaspoon salt (more, to taste)

lots of fresh black pepper

optional: 1/4 cup dry white wine

optional: 3 eggs, beaten

3 cups (1 1/2 pounds) cottage cheese (may be low fat)

1 cup sour cream (may be low fat) or buttermilk)

1 1/2 cups fine bread crumbs and/or wheat germ

optional: 1 cup (packed) grated medium or sharp cheddar

Preheat oven to 350 degrees. Butter or oil a 9 x 13-inch baking pan. Cook the noodles in plenty of boiling water until about half-done. Drain and rinse under cold water. Drain again and set aside. Melt the butter or margarine in a large skillet, and add onions and garlic. Sauté for about 5 minutes over medium heat; then add broccoli, mushrooms, salt, and pepper. Continue to cook, stirring frequently, until the broccoli is bright green and just tender. Remove from heat and possibly add optional white wine. In large bowl, beat together optional eggs (or not) with cottage cheese and sour cream or buttermilk. Add noodles, sautéed vegetables, and 1 cup of the bread crumbs. Mix well. Spread into the prepared pan, and top with remaining bread crumbs and, if desired, grated cheese. Bake covered for 30 minutes; uncovered for 15 minutes more.

Serves 6-8

measuring butter/margarine,

peeling an onion,

chopping vegetables,

peeling garlic,

mincing vegetables,

washing produce,

preparing broccoli and cauliflower,

preparing mushrooms,

slicing vegetables,

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grating cheese,

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cooking pasta,

draining ingredients,

melting butter,

sautéing vegetables,

combining ingredients,

layering casseroles,

covering casseroles,

setting the timer,

You'll find this a flavorful dish for buffet or potluck. (dds)

Broccoli Rice Strata with Cashews

11/2 cups uncooked brown rice

2 tablespoons vegetable oil

1 large onion, chopped

2 large cloves garlic, minced

1/2 teaspoon dried dill weed

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 bunch parsley, minced

1/2 pound mushrooms, sliced

1 green bell pepper, thinly sliced

2 pounds broccoli, cut into florets with tough stalks discarded

1/2 cup unsalted cashews

1/2 pound Gruyere cheese, shredded

1/4 cup freshly grated Parmesan cheese

1 pint sour cream, room temperature

Cook brown rice according to package directions. In large skillet, heat oil and sauté onion and garlic with dill, thyme and oregano. When vegetables are tender, add parsley, mushrooms and green pepper. Continue cooking for 2 minutes, then stir in broccoli. Sauté until broccoli is crisp-tender. Add nuts and remove from heat.

Spread rice over bottom of 9 x 13-inch baking dish. Cover with vegetable mixture. Sprinkle with both cheeses and cover with sour cream. Cover and refrigerate if made ahead. Bake at 350 degrees for 20 minutes (30 minutes if refrigerated) or until mixture is bubbling and cheese is melted.

Serves 10

This dish can be made hours ahead.

measuring dry ingredients,

peeling an onion,

chopping vegetables,

peeling garlic,

mincing vegetables,

washing produce,

preparing mushrooms,

coring and seeding peppers,

preparing broccoli,

slicing vegetables,

grating cheese,

measuring liquid ingredients,

cooking rice,

sautéing vegetables,

layering casseroles

covering casseroles

calibrating the oven,

setting the timer,

Eggplant is highly absorbent, and when fried, it soaks up oil like sponge. Because it is usually fried for Eggplant Parmesan, this dish ends up being much heavier than it needs to be. Here is a way to prepare crispy eggplant without frying - I suppose you could call it the shake-and bake method. It is easier and much neater than frying, in addition to being lighter and better for you-and all those things you are possibly tired of hearing about. But people seem not to get tired of things tasting good, and this does taste really good.

Eggplant Parmesan

2 medium eggplants (about 7 inches long)

3/4 cup milk (more as needed)

2 cups fine bread crumbs wheat germ (or a combination)

1 teaspoon basil

1/2 teaspoon each: oregano and thyme

1 batch Italian Tomato Sauce

1 pound mozzarella cheese, thinly sliced or grated

Parmesan cheese - about 1/2 cup (amount - flexible)

Preheat oven to 375 degrees. Lightly oil a baking tray and a 9 x 13-inch pan. Cut the eggplants into 1/2 inch thick. Place the milk in a shallow bowl; combine bread crumbs (wheat germ) with herbs on a plate . Dip each eggplant slice in the milk, moistening both sides, then coat it thoroughly with the crumb mixture. Spread the prepared slices on the baking tray and the pan, and bake until tender (about 20 to 30 minutes). Remove from oven, and pile them gently on the baking tray. Without cleaning the 9 x 13-inch pan, ladle some tomato sauce into the bottom. Add a layer of eggplant slices, and cover with more sauce. Arrange some mozzarella over the sauce, then repeat the layering until you run out of something or you run out of room, whichever comes first. Generously sprinkle the top with Parmesan. Bake uncovered at 375 degrees for about 40 minutes, or until heated through and bubbly around the edges. Remove from oven and let sit about 10 minutes before serving. Serve hot or warm.

Serves 6-8

This dish freezes quite well if there is plenty of sauce to cover and protect the eggplant from freezer burn. (dds)

washing produce,

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measuring liquid ingredients,

making bread crumbs,

measuring dry ingredients,

grating cheese,

calibrating the oven,

greasing and flouring pans,

setting the timer,

layering casseroles,

We often make eggplant pastas at the Greens with eggplant that has been fried in oil, then cut into strips; but in this version the small oriental eggplants are roasted whole, shredded, and marinated in olive oil with garlic and basil. While the color is not as pretty as in the fried version, the meat itself is soft and succulent, and absorbs the pure flavor of the oil beautifully. Toasted bread crumbs give the dish some crunch.

Fettuccine with Roasted Eggplant, Peppers, and Basil

8 ounces fresh egg pasta

1 to 1 1/2 pounds Japanese eggplants

6 tablespoons virgin or extra virgin olive oil

3 cloves garlic, finely chopped

20 Niçoise or Gaeta olives, pitted and chopped

1/2 cup basil leaves, coarsely chopped

salt and pepper

2 bell peppers, red or yellow

1 cup coarse bread crumbs

balsamic vinegar to taste

Parmesan or Romano cheese

Preheat the oven to 400 degrees. Prick the eggplants in several places, and bake them until they are wrinkled and soft, about 20 minutes. Turn them once halfway through. Let the eggplants cool a few minutes; then slit them open and peel away the skins. Shred or tear the eggplants into pieces, and combine them with the olive oil, garlic, olives, and half the basil. Season with salt and freshly ground black pepper, and set aside. Roast the peppers over the flame or in a very hot oven and scrape off the skins. Cut them into strips about 1/4 inch wide, and add them to the eggplant. Toss the bread crumbs with enough oil to moisten them, then toast them in the hot oven until they are crisp and golden. When you are ready to cook the pasta, bring a large pot of water to a boil. Transfer the eggplant and peppers to a wide skillet, and warm them very gently over low heat. Salt the water, cook the pasta, scoop it out, and add it to the vegetables. Add the rest of the basil leaves, toss well with a pair of tongs, and season to taste with salt, freshly ground pepper and vinegar. Garnish each plate with the bread crumbs, and pass around grated cheese.

Serves 2-4

If available, plum-colored opal basil adds both color and flavor.

washing produce,

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salt and pepper to taste,

coring and seeding peppers,

making bread crumbs,

measuring liquid ingredients,

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calibrating the oven,

roasting peppers,

cooking pasta,

setting the timer,

This variation of a classic dish maintains its own clearly established character. It is richly laced with tomato béchamel, spinach and a creamy cheese mixture.

Lasagne Verdi e Bianco

2 medium onions, finely chopped

1/4 cup butter

3 cloves garlic, minced

1/2 cup chopped almonds

5 10-ounce packages frozen spinach, thawed and squeezed dry

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1/3 cup raisins

16 ounces ricotta cheese

4 green onions, minced

1 egg yolk, lightly beaten

3 tablespoons minced fresh parsley

3 tablespoons minced fresh basil or 1 teaspoon dried basil

2 cups shredded mozzarella cheese

1 1/2 cups freshly grated parmesan cheese

3/4 cup shredded Swiss cheese

8 ounces lasagna noodles, cooked al dente and drained

Prepare Herbed Tomato Béchamel Sauce (page ); set aside.

In large skillet, sauté onion in butter until brown and caramelized, about 25 minutes. Stir in garlic and almonds and cook about 30 seconds. Mix in spinach and cook, stirring frequently, until dry. Remove from heat and add salt, pepper and nutmeg. Blend in raisins and set aside.

In medium bowl, combine ricotta, green onions, egg yolk, parsley and basil and blend well. In another medium bowl, combine mozzarella, parmesan and Swiss cheeses. Set aside 1 1/4 cup of shredded cheese mixture for topping.

Whisk through béchamel sauce several times to lighten. Spread thin layer of sauce over bottom of generously greased 9 x 13-inch baking dish. Layer the following ingredients in order at least 3 times: pasta, spinach mixture, ricotta-herb mixture and cheese mixture. Finish with layer of lasagna noodles. Pour remaining sauce over lasagna and sprinkle with reserved cheese. Bake at 375 degrees for 45-60 minutes or until bubbly and lightly browned. Turn off heat; let lasagna sit in oven for 20 minutes before cutting.

Serves 10-12

peeling an onion,

chopping vegetables,

measuring butter/margarine,

peeling garlic,

mincing vegetables,

chopping nuts,

draining frozen spinach,

measuring dry ingredients,

washing produce,

peeling a green onion,

grinding pepper,

separating eggs,

beating ingredients,

grating cheese,

sautéing vegetables,

cooking pasta,

combining ingredients,

whisking ingredients,

greasing and flouring pans,

layering casseroles,

calibrating the oven,

setting the timer,

Carolanne shares this recipe with friends after many a picnic. Sweet, tart and pungent flavors blend to bring out the best of a carrot.

Marinated Carrot Coins

6 cups steamed carrots, sliced

1 large onion, thinly sliced and pulled apart

1 10-ounce can condensed tomato soup

1 cup sugar

1/2 cup vegetable oil

1/2 cup wine vinegar

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

salt to taste

Mix all ingredients except carrots and onions. Place carrots and onions in a bag with seal. Pour marinade over them and seal. Marinate in refrigerator overnight turning several times to coat.

Serves 8

Try a red onion for variation.

peeling carrots and potatoes,

peeling an onion,

slicing vegetables,

steaming vegetables,

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salt and pepper to taste,

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One of the true comfort foods, mashed potatoes were never better.

Potato Mash

2 large russet potatoes, peeled, quartered and sliced

1 medium leek, white part only, sliced

1/2 stick butter

1/3 cup cream

salt and pepper to taste

fresh chives, chopped for garnish

Have a pot of fresh, cold water handy to put the potato cubes in as you go. This keeps them from turning brown. The water should generously cover the potatoes when you are finished. Bring the potatoes and leeks to a boil. Reduce heat and simmer for 20 minutes. Spear a piece of potato and test for doneness. It should be completely cooked and not very firm. Drain the potatoes into a colander and put into the food processor bowl. Add butter, cream, salt and pepper. Whip until completely creamy. Transfer to a bowl and garnish with chopped, fresh chives.

Serves 4-6

A hand mixer will work perfectly for this dish. Make sure all ingredients are well blended and whipped to perfection.

peeling carrots and potatoes,

quartering potatoes,

slicing vegetables,

preparing leeks,

measuring butter/margarine,

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salt and pepper to taste,

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using a food processor,

chopping vegetables

A Mediterranean vegetable stew in less than an hour.

Ratatouille

3 tablespoons olive oil

4 medium cloves garlic

2 cups onion, chopped

1 bay leaf

1 medium eggplant (7 to 8 inches long; 4 to 5 inch diameter), cubed

1 1/2 teaspoon salt

1 1/2 teaspoon basil

1 teaspoon marjoram or oregano

1/2 teaspoon rosemary

1/2 teaspoon thyme

1 medium (6-to 7-inch) zucchini, cubed

2 medium bell peppers, in strips

fresh black pepper

1 14 1/2-ounce can tomatoes

freshly minced parsley (optional)

minced olives

For Spicy Variation:

omit bay leaf, marjoram, rosemary, add in their place:

1 1/2 teaspoon cumin

2 teaspoons chili powder

cayenne to taste

(optional): add 1 cup pitted, sliced oil-cured olives

Heat olive oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and sauté over medium heat for about 5 minutes. Add eggplant, salt, and herbs, and stir. Cover and cook over medium heat, stirring occasionally, for 15 to 20 minutes, or until the eggplant is soft. Add zucchini, bell pepper, black pepper, and tomatoes. (Break the tomatoes into smaller pieces with a spoon.) Cover and simmer for about 10 more minutes, or until the zucchini and bell pepper are tender. Serve hot, warm, or at room temperature - plain, or topped with parsley and/or olives.

Serves 4-6

I prefer this dish at room temperature with a bland rice. For an even heartier dish, use the vegetables as a bed for slivered sausage or poached eggs. The version of caponata has added celery, capers, and olives. (dds)

measuring liquid ingredients,

peeling garlic,

peeling an onion,

chopping vegetables,

washing produce,

slicing vegetables,

grinding pepper,

measuring dry ingredients,

mincing vegetables,

pitting olives,

coring and seeding peppers,

slicing vegetables,

opening cans,

sautéing vegetables,

setting the timer,

simmering vegetables,

In this recipe, the head of cabbage is left whole and the stuffing is placed between the individual leaves. When selecting your cabbage, try to find one that is squat rather than elongated. We like to serve this dish as our main course with spinach fettuccine, dressed only with unsalted butter and salt, with pots of jalapeño relish and homemade yogurt. The yogurt tempers the relish.

Stuffed Chinese Cabbage

1 1/2 to 2-pound Chinese cabbage

1 cup brown rice

1 teaspoon salt

1 medium onion

4 large cloves garlic

1 pound small, fresh mushrooms

2 tablespoons unsalted butter

1 tablespoon olive oil

1/4 teaspoon freshly ground black pepper

1/2 cup canned tomatoes, after draining (reserve one cup juice - see below)

1/3 cup chopped canned Colorado peppers, or any hot green peppers, in brine

1/2 teaspoon freshly ground dried hot red pepper

1 cup chicken stock

1 cup juice from the drained tomatoes

1/4 cup dry white wine

Wash and drain the cabbage, discarding any outer leaves that are blemished. Keep the head intact and trim the stem so that it is flush with the leaves. Do not core. Tie the cabbage around the middle with a piece of kitchen twine so the leaves will not come apart while steaming. Steam the cabbage for 10 minutes, just so that it wilts. Have at least two inches of water in the bottom of the pot and place the cabbage upright in the colander above the water level. Cover while steaming. While the cabbage is steaming, lay a cotton dish towel on an area of your work surface. Cut two lengths of twine that will fit around the cabbage and lay them crosswise on the towel. Lift the colander with the steamed cabbage from the pot and immediately refresh the cabbage under cold, running water. This will stop the cooking process and retain the color of the cabbage. Very carefully spread the cabbage out on the towel with the center core of the cabbage placed where the twines cross. One by one, open up the leaves of the cabbage until they are fanned out from the center. Let the cabbage remain on the towel as you prepare the stuffing. In a small saucepan, bring the rice to a boil with 2 cups of water and 1/2 teaspoon of the salt. Cover and reduce the heat to low. Simmer until the water has evaporated, occasionally tossing with a fork to separate the grains. This will take 20 minutes. Set aside, still covered. Peel and chop the onion fine. Peel and mince the garlic. Cut away the ends of the mushroom stems. Wipe the mushrooms with damp paper towels to clean and then cut them into thin slices. In a skillet heat the butter and olive oil. Add the onion and garlic. Sauté over medium heat until the onions have wilted. Add the mushrooms and turn the heat to medium-high. Sprinkle with the remaining 1/2 teaspoon of salt and the 1/4 teaspoon black pepper. Toss and sauté quickly until the mushrooms have given up their liquid and have begun to brown. Add the tomatoes, Colorado peppers and the 1/2 teaspoon of hot red pepper. Toss just to mix. Remove from the heat and add the reserved rice. Toss again. To stuff the cabbage, work from the inside leaves to the outside. Using a tablespoon, place some of the stuffing under each leaf, close to the core. As you add stuffing, fold the leaves over toward the center so that when all the stuffing has been used, you will have a compact ball of cabbage. This is much easier to do than you would perhaps thinks, as the leaves are quite resilient. Bring the strings to the center of the cabbage and tie loosely. The strings will not only hold the cabbage together while braising, but are useful for lifting the cabbage, In a deep casserole large enough to hold the cabbage, bring the chicken stock, the leftover juice from the tomatoes and the dry white wine to a boil. lower the cabbage into the liquid and reduce the heat so the liquid remains at a simmer. Cover and braise the cabbage for 30 minutes, basting frequently with the liquid, During this time begin warming your serving platter. To serve the cabbage, lift it by its strings to a serving platter. Cut the twine and remove it. Surround the cabbage with the buttered fettuccine. Quickly reduce the braising liquid to one cup by bringing it to a rapid boil. Pour over the cabbage and fettuccine. Cut the cabbage as you would a cake, giving each guest a generous portion with the fettuccine alongside. Pass the jalapeño relish and yogurt separately.

Serves 4-6

washing produce,

measuring dry ingredients,

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peeling garlic,

mincing vegetables,

preparing mushrooms,

measuring butter/margarine,

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steaming vegetables,

cooking rice,

sautéing vegetables,

braising ingredients,

warming plates,

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We argued for years over whose beans were the best. These finally won; I just can't say whose they were.

Taste-of-the-trail Cowboy Beans

2 cups pinto beans

7 cups cold water

salt and pepper to taste

1 teaspoon oregano

1 teaspoon dried cilantro

1 teaspoon Italian seasoning

2 cloves garlic, minced

1 dried red pepper, cut in half

2 bay leaves

Sort beans and soak overnight in water. Change water and boil beans for 5 minutes. Lower heat and continue to simmer for 4-6 hours with salt, pepper, oregano, cilantro, Italian seasoning, garlic, dried red pepper and bay leaves. Extract bay and pepper skin. Mash a few beans into the broth to thicken it.

Serves 8

Beans and cornbread combine to make a complete protein, so there is no need to add meat.

refer to:

sorting and soaking beans,

measuring liquid ingredients,

salt and pepper to taste,

measuring dry ingredients,

peeling garlic,

mincing vegetables,

coring and seeding peppers,

boiling ingredients,

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finding the spoon in the pot,

Save your family all the mess and muss of buttering and topping their potatoes.

Twice-baked Potatoes

2 large Idaho potatoes

oil

1/2 stick butter

1/3 cup sour cream

salt and pepper to taste

1 cup sharp cheddar cheese, grated

fresh chives, chopped

Preheat oven to 400 degrees. Scrub potatoes well and pat dry. pierce each potato twice with a fork. Very lightly oil each potato and place on a baking sheet. Bake on the middle rack of the oven for one hour. Remove and place on a cutting board. The potatoes will automatically find their resting place. With mitted hands, turn the potato 90 degrees up on its side and slice in half lengthwise. Hold the potato half in one mitted hand and a spoon i the other. Gently coax the potato out of its skin one spoonful at a time. Try not to press too hard on the skin so that it breaks. Leave about 1/4 inch of potato in the skin. put the potato meat into a bowl and add butter, sour cream, salt and pepper. Blend thoroughly. Return to the potato skin. Top with cheese and chives. Return to the oven to heat through and melt cheese, about 10 minutes. Serve immediately.

Add other creative things to the stuffing, like broccoli, cubed ham, or asparagus. Using foil in the baking draws the moisture out and shrivels the skin. Have the potatoes assembled and ready to roll. Just pop them in the oven to heat through. If you cover them very well, you can even do these the day before.

Serves 4

washing produce,

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setting the timer,

measuring butter/margarine,

measuring liquid ingredients,

salt and pepper to taste,

grating cheese,

Strictly speaking, these are not true yams, but we are bucking generations of Thanksgivings in my family if we called them anything else.

Yummy Yams

5 large sweet potatoes

oil

6 tablespoons butter

1/2 cup pure maple syrup

1/3 cup Curaçao

1/4 cup bourbon

1 teaspoon cinnamon

1/4 freshly grated nutmeg

1/8 teaspoon cloves

1/2 teaspoon salt

1/4 freshly ground pepper

Preheat oven to 450 degrees. Scrub potatoes and pat dry. Pierce them with a fork and rub them very lightly with oil. Place on a baking sheet and bake for 40 minutes. Remove from oven and allow to cool for 20 minutes. Reduce oven to 350 degrees. Peel the potatoes and slice them into 1/2 inch rounds. In a small saucepan, melt 4 tablespoons of the butter. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Place 1/3 of the potatoes in a 3 quart glass casserole dish with a cover. Pour 1/3 of the sauce over them. Repeat twice. Cover and bake for 20 minutes. Remove and stir the potatoes, mashing them slightly. Dot remaining 2 tablespoons butter on top and bake uncovered for 10 more minutes.

Serves 8-10

If you are serving these for a holiday dinner, you may prepare them the day before. Stop short of the last baking. Since they will come cold from the refrigerator, bake them 25 minutes instead of 10.

washing produce,

measuring butter/margarine,

melting butter,

measuring liquid ingredients,

measuring dry ingredients,

grinding pepper,

calibrating the oven,

setting the timer,

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simmering ingredients,

layering casseroles,

covering casseroles,

This dish gets its name from the long-ago Los Tres Bobos Restaurant where we first tried this dish over 20 years ago. Attempts to duplicate the flavors have resulted in this somewhat different version. Alternating batters and frying quickly make the zucchini light and not too oily. Serve as a starter or as a side dish.

Zucchini Foolishly Fried

3 cups flour

1 cup biscuit mix

2 teaspoons salt

2 teaspoons pepper

2 eggs

1 cup buttermilk

1/3 cup biscuit mix

1 cup water

1 teaspoon ground oregano

1/2 teaspoon garlic salt

12 zucchini squash

Mix flour, 1 cup biscuit mix, salt and pepper. In separate bowl combine eggs, buttermilk, 1/3 cup biscuit mix, water, oregano and garlic salt. Cut ends off squash and slice lengthwise into 1/8 inch-slices. Dip first into dry mix, then in egg and milk batter and again into dry mix. Fry until golden brown in oil heated to 375 degrees, about 30 seconds.

Serves 10-12

These delectable morsels are for the moment. They do not freeze, keep, or even reheat well.

measuring dry ingredients,

cracking eggs,

measuring liquid ingredients,

slicing vegetables,

frying ingredients,