RECIPES:

Scrambled Eggs Alfredo           4  English muffins, split, buttered, and toasted ~ 10 eggs, beaten ~ 1/4 cup water ~ Salt and pepper to taste ~ 2 tablespoons butter ~ 1 (8 ounce) jar of "Four Cheese Alfredo Sauce" ~ 8 thin slices Canadian bacon or ham.

Split ~ butter, and toast the English muffins and set aside. Preheat broiler. In large bowl, beat eggs with water, salt, and pepper. Melt butter in large saucepan over medium heat. Add eggs; cook and stir until eggs are set but still fluffy and moist. Stir in 1/2 cup of the Alfredo sauce and remove from heat. Place a spoonful of Alfredo sauce on top of each English muffin and top with Canadian bacon. Divide eggs among muffins and top each with some Alfredo sauce. Place on broiler pan. Broil, 6" from heat source, for 2-3 minutes until heated. Serve immediately.

Stuffed French Toast with Ricotta Cheese and Berries    makes 6 servings.               2 cups fresh mixed berries ~ 1/4 cup sugar ~ 2/3 cup low-fat ricotta cheese ~ 1/4 cup strawberry jam ~ 3 large eggs ~ 2/3 cup evaporated milk ~ 2 Tb. packed brown sugar ~ 1-1/2 ts. vanilla flavoring ~ 1/2 ts. almond flavoring ~ 12 slices French bread or Texas toast (1/2" to 3/4" thick) ~ 1 Tb. vegetable oil, butter or margarine.

Combine berries and sugar in small bowl, set aside. Combine ricotta cheese and strawberry preserves in another small bowl and mix well. Combine the eggs, milk, brown sugar, and vanilla in a deep-dish pie plate or shallow bowl and mix well. Spread ricotta preserve mixture evenly over 6 slices of bread. Top with remaining slices of bread to form a sandwich. Press the outer edges together slightly to keep the stuffed French toast filling in place. Heat a small amount of oil in large pan over medium heat. Dip each sandwich in the egg mixture, turning to coat both sides. Cook each side about 2 minutes till golden brown. Serve this stuffed French toast with butter, maple syrup, a spoonful of the sugared berries, and a dusting of powdered sugar (confectioners sugar). For the mixed berries, try any combination of sliced strawberries, raspberries, blueberries, or blackberries.

Papaya stuffed with Crabs and Baby Shrimps       Yield: 4 servings          1/2 cup mayonnaise ~ 1 limes ~ 1/8 ts. curry powder ~ 1/4 ts. dried dill weed ~ 1-1/2 Tb. minced mango chutney ~ Salt ~ freshly ground pepper to taste ~ 1/2 Lb. cooked baby salad shrimp (use frozen or fresh) ~ 1/2 Lb. cooked Crab Meat or Crab Meat imitation (use frozen or fresh) ~ 1 Tb. minced onion ~ 1 Tb. minced celery ~ 2 ripe papayas, cut in half lengthwise and seeded.

Whisk together mayonnaise, juice of 1 lime, curry powder, dill weed, mango chutney, salt, and pepper. Pour over crab, shrimp, onion, and celery. Toss gently to mix. Chill for 1 hour to let flavors meld. Mound equal portions of the shrimp/crab salad into the papaya halves. Cut 1 lime into wedges and use as garnish.

Breast of Chicken "Peaches and Cream"    Makes 15 appetizers           4 boneless chicken breasts (skin removed) ~ 4 thin slices of baked ham ~ 2 peaches cut into ~ 1/2-inch thick slices ~ 3/4 cup Peach Honey (recipe listed at right) ~ 1/2 cup grated mozzarella cheese.

Place each chicken breast between two sheets of waxed paper and pound with a mallet or use a rolling pin to flatten. Cut chicken breasts in half or into approximately 2 1/2-inch wide slices so that when rolled will be appetizer size. Set aside. Place ham slices in the center of a peach slice, add one tablespoon of Peach Honey, and one teaspoon of mozzarella cheese. Roll this mixture up and place on chicken breast. Roll up chicken breast and place seam side down in lightly greased baking dish. Place chicken breasts close together to prevent unrolling. Bake for 20 minutes at 350°. Remove from oven and top each chicken breast with one tablespoon of Peach Honey. Return to 350° oven for 15 minutes or more. Chill before slicing crosswise into 1/2-inch slices.

Peach Honey      Makes eight 2 oz. servings       5 medium size fresh peaches, pealed and sliced ~ 2 Tb. honey ~ 1 Tb. cornstarch ~ 1 Tb. lemon juice ~ 1/4 cup water ~ 1/2 ts. almond extract.

Process peaches in food processor or blender until smooth. Combine peaches and honey in saucepan. Mix together cornstarch, lemon juice and water; add to peach puree and heat until thick and bubbly. Stir in almond extract. Serve with Peach Stuffed Chicken recipe, over ice cream or pancakes.

Carpetbagger Steak            12 Pacific Oysters, drained and chopped ~ 1 cup Marinated Mussels ~ 1/2 cup chopped fresh mushrooms ~ 2 ts. chopped fresh parsley ~ 3 Tb. melted butter ~ 4 slices bacon cooked and crumbled ~ 25g crumbled blue cheese ~ 1/4 cup dry white wine ~ 4 thick sliced rib eye or filet steaks.   

Sauté oysters, mushrooms and parsley in butter until mushrooms are tender; drain. Stir in bacon, cheese and sauterne; set aside. Make pocket in side of steak. Stuff pocket with oyster mixture; secure with wooden picks. Broil steaks about 6 inches from heat for 8 to 10 minutes on each side or until desired degree of doneness. Top steaks with any leftover stuffing.

Impossible Peaches and Cream Pie     serves/makes 8              3 (16 oz) cans peaches; drained ~ 1 ts. Ground cinnamon ~ 1/4 ts. Ground nutmeg ~ 1 cup Whipping cream ~ 2 Eggs ~ 3/4 cup Sugar ~ 2/3 cup Bisquick Streusel (below) ~ sweetened Whipped Cream.  

***Streusel:***   1 Tb. Butter firm ~ 1/4 cup Bisquick ~ 2 Tb. Sugar ~ 1/3 cup Slivered almonds ~ 3 1/2 cup sliced fresh peaches may be substituted.

Heat oven to 375 degrees F. Grease 10" pie plate. Pat peach slices dry; place in plate. Sprinkle with cinnamon and nutmeg; toss. Spread evenly in plate. Beat remaining ingredients except Streusel and sweetened whipped cream until smooth, 15 sec. in blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 40-45 min. Top each serving with whipped cream. Streusel: Cut butter into Bisquick and sugar until crumbly; stir in almonds.

Zabaglione or Sabayon      serves/makes 6         8 large egg yolks ~ 1 cup confectioners' (powdered) sugar ~ 1/2 cup of dry Marsala or Sherry or Grand Marnier.

[zah-bahl-YOH-nay] is a simple Italian dessert made of egg yolks, sugar and Marsala wine and served warm. The French refer to this as Sabayon and it is used as a dessert or a sauce. Other variations include the addition of whipped egg whites to lighten the dish, as well as a frozen version. Place the egg yolks and the sugar in top of a double boiler and place on top of the bottom of the boiler. The water should be lightly boiling and the should not be touching the bottom of the top of the boiler. (You can also use a bowl over a large pot of boiling water. ) Use a wire whisk and whip the mixture until it is foamy. Then add the Marsala and continue to cook the mixture until it has doubled in volume Use an instant-read thermometer to insure the mixture has reached 140 F. Beat the mixture for additional minute or two. Serve the zabaglione immediately. This dish looks quite elegant served in long stemmed wine or parfait glasses.

Chocolate Zabaglione          1/4 cup whipping cream, or heavy cream ~ 1/2 cup semisweet chocolate chips ~ 8 large egg yolks ~ 2/3 cup sugar ~ 1/2 cup dry Marsala ~ Pinch salt ~ 1 pound fresh strawberries, hulled and quartered.

Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm. Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat. Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.

Chocolate Fondue       Serves 4 to 6.             8 oz. semisweet chocolate ~ 4 oz. unsweetened chocolate ~ 1 cup whipping cream ~ 2 Tb. sugar ~ 1 ts. cinnamon ~ 1/2 ts. chili powder ~ 1 ts. five-spice powder ~ 1 1/2 Tb. cognac, or to taste ~ 2 Tb. sour cream ~ Biscotti pieces ~ Ladyfingers, or pound cake for dipping.

Coarsely chop the chocolate. If you have a double boiler, melt the chocolate, whipping cream and sugar in the top half of the boiler. If not, half-fill a heavy saucepan with water and heat until barely simmering. Place the chocolate, whipping cream and sugar in a metal bowl over the saucepan, making sure the bottom of the bowl doesn't touch the simmering water. Turn the heat down to low and melt the chocolate, stirring constantly and making sure the chocolate doesn't burn. Pour the mixture into a fondue pot and stir in the cinnamon, chili powder, five-spice powder, and finally the Cognac. Keep the fondue warm on low heat. Swirl in the sour cream just before serving.

Spanish Coffee          1 oz. Brandy ~ 5 oz. Hot Black Coffee or strong Espresso ~ 1/4 oz. Kahlua or Tia Maria or Triple Sec ~ Whipping Cream.  

Take a Brandy Snifter, or a glass hot beverage mug and dip the glass rim with lemon and then rim with sugar. (You'll end up with a nice sugary glass rim) Pour the Brandy into the glass add the coffee and then the Kahlua. Finally, Garnish with a good topping of whipped cream and add a cherry on top.