7:46 AM 2/28/98

OUR FIRST MENU, BY CCCHEFAAA, A.K.A. JACK.
NOTE:  DAIKON IS A LARGE WHITE JAPANESE VEGETABLE OF THE RADISH FAMILY, BUT WITH A VERY MILD AND PLEASANT FLAVOR.  LIKE MOST TUBERS, IT WILL TAKE ON FLAVOR NICELY AND IS GOOD BOTH RAW AND COOKED.  IF SERVED RAW, SERVE COLD.  IF SERVED COOKED, SERVE COMPLETELY COOKED, LIKE RUTABEGA.
TOMATILLA (THE GREEN TOMATO) IS A SOUTH AMERICAN WONDER THAT HAS A PROTECTIVE HUSK AROUND IT WHEN PURCHASED.  ALWAYS REMOVE THE HUSK BEFORE USING.  IT CAN BE USED IN THE SAME MANNER AS A TOMATO IN COOKED DISHES, BUT, IN UNCOOKED SAUCES AND SALSAS, IT SHOULD BE DICED SMALL.
APPETIZER
++ STEAMED DAIKON IN GREEN SALSA DRESSING ++
2 LB. DAIKON, PEELED AND CUT IN 1/2" SLICES TO MAKE 16 SLICES
KOSHER SALT
8 WHOLE TOMATILLOS, HUSKED AND ROASTED
2 WHOLE SERRANO PEPPER
3 CLOVES GARLIC
12 MEDIUM ONION, CHOPPED
1/4 C. CILANTRO, CHOPPED
1 tsp. KOSHER SALT OR TO TASTE
PLACE DAIKON IN STAINLESS BOWL AND DUST THOROUGHLY WITH KOSHER SALT.  ALLOW TO SIT FOR 2 TO 3 HOURS, THEN RINSE.  CUT CIRCLES IN QUARTERS AND ARRANGE IN ORIENTAL STEAMER IN SINGLE LAYERS AND STEAM FOR 25 TO 30 MINUTES UNTIL DAIKON IS JUST TENDER.  WHILE STEAMING, MAKE DRESSING.
== DRESSING ==
PLACE TOMATILLOS IN A CAST IRON PAN AND ROAST FOR 20 TO 25 MINUTES IN A 350 DEGREE OVEN.  REMOVE, CUT IN QUARTERS AND PUT IN A SAUCEPAN ALONG WITH ALL INGREDIENTS EXCEPT CILANTRO AND SALT; ADD WATER TO COVER.  BRING TO A BOIL, REDUCE TO A SIMMER AND COOK FOR 5 TO 10 MINUTES.  DRAIN MIXTURE, RESERVING 1 CUP OF THE WATER.  PLACE MIXTURE ALONG WITH THE CILANTRO IN A FOOD PROCESSOR OR BLENDER AND BLEND UNTIL SMOOTH, USING RESERVED WATER IF NECESSARY TO AID PROCESSING.  SEASON WITH KOSHER SALT TO TASTE.
TO SERVE:  PLACE 2 OR 3 TABLESPOONS OF THE SALSA ON A SMALL PLATE AND ARRANGE SOME OF THE DAIKON PIECES ON THE PLATE.  TOP EACH PIECE WITH SOME OF THE SALSA AND DECORATE WITH A CILANTRO LEAF IN THE CENTER.  CONTINUE WITH THE OTHER THREE PLATES.  SERVES 4.

SOUP
++ BARLEY AND BEAN SOUP ++
1 C. SMALL WHITE BEANS
2 QT. COLD WATER
2 tsp. SALT
1 SMALL ONION, CHOPPED
1 STALK CELERY, CHOPPED
1 BAY LEAF
3/4 C. PEARL BARLEY
3 C. CHICKEN STOCK
1 C. MINCED CARROTS
1 C. SLICED MUSHROOMS
3 T. BUTTER
4 C. CHICKEN BROTH
SOAK BEANS IN 2 QUARTS OF COLD WATER OVER NIGHT, DISCARDING ANY THAT FLOAT.  DRAIN BEANS AND RECOVER WITH WATER.  ADD BAY LEAF, CELERY, ONION AND SALT.  BOIL FOR 1 HOUR OR UNTIL BEANS ARE TENDER. DRAIN AND DISCARD BAY LEAF.  IN THE MEANTIME, MIX BARLEY AND 3 CUPS OF CHICKEN BROTH, BRING TO A BOIL AND, REDUCING HEAT, SIMMER UNTIL BARLEY IS TENDER AND LIQUID IS ABSORBED.  IN A LARGE POT, MELT BUTTER AND ADD CARROTS; SAUTE FOR 3 TO 5 MINUTES.  ADD MUSHROOMS AND SAUTE AN ADDITIONAL MINUTE.  ADD BROTH, BEANS AND BARLEY AND HEAT TO ALMOST BOILING.  SERVE WITH CROUTONS ON TOP. THIS IS A VERY THICK SOUP AND A LITTLE GOES A LONG WAY.

SALAD
++ RADISH AND SPROUTS WITH BLEU CHEESE DRESSING ++
2 C. SHREDDED OR JULIENNE DAIKON
1 C. BEAN SPROUTS
1 C. ALFALFA SPROUTS
1 SMALL ONION, SHREDDED OR FINE CHOPPED
1 SMALL CARROTS, SHREDDED
== BLEU CHEESE DRESSING ==
1 C. MAYONNAISE
4 OZ. BLEU CHEESE, CRUMBLED
3 T. BUTTERMILK OR WHOLE MILK
2 T. LEMON JUICE
1 T. ONION, FINELY MINCED
1/4 tsp WORCHESTERSHIRE SAUCE
1/4 tsp. DRY MUSTARD
1/4 tsp. SALT
MIX ALL INGREDIENTS THOROUGHLY AND ALLOW TO SIT, COVERED AND CHILLED, FOR AT LEAST 2 HOURS.  TOSS ALL INGREDIENTS TOGETHER AND PORTION OUT ON 4 SALAD PLATES. SERVE WITH ADDITIONAL BLEU CHEESE DRESSING.

ENTREE
++ FILET OF SOLE NORMANDIE ++
THIS RECIPE IS ADAPTED FROM ONE ON PAGE 66 OF GOURMET MAGAZINE, FEBRUARY, 1978.
1/2 LB. MEDIUM SHRIMP, SHELLED AND DEVEINED
3 T. BUTTER
SALT AND PEPPER
1 LB. MUSSELS
1/2 C. DRY WHITE WINE
4 LARGE FILLET OF SOLE
2 T. BUTTER
4 T. MINCED SHALLOTS
1 C. FISH STOCK OR CLAM JUICE
1/2 C. HEAVY CREAM
2 EGG YOLKS
LEMON JUICE
SALT AND PEPPER TO TASTE
SAUTE SHRIMP IN BUTTER IN A PAN FOR 3 TO 4 MINUTES OR UNTIL JUST COOKED THROUGH.  SALT AND PEPPER THEM TO TASTE AND SET ASIDE IN A WARM PLACE.  CLEAN MUSSELS, PLACE IN A SMALL SAUCEPAN AND STEAM WITH WINE OVER HIGH HEAT UNTIL THEY HAVE OPENED, 5 TO 6 MINUTES.  DISCARD ANY THAT DO NOT OPEN.  FLATTEN SOLE FILLETS SLIGHTLY AND SEASON WITH SALT AND PEPPER.  SPREAD 2 TABLESPOONS OF SOFTENED BUTTER ON BOTTOM OF A LARGE HEAT PROOF DISH AND SPRINKLE ON SHALLOTS, SALT AND PEPPER.  ARRANGE FILETS IN DISH, ADD 2 TABLESPOONS OF WHITE WINE AND THE FISH STOCK.  BRING THE FISH STOCK MIXTURE TO A BOIL ON TOP OF THE STOVE, THEN TRANSFER THE DISH TO A 325 DEGREE OVEN FOR 12 MINUTES OR UNTIL FISH IS OPAQUE.  REMOVE FROM OVEN, PLACE FISH ON A HEATED PLATE AND KEEP IT WARM.  REDUCE THE COOKING LIQUID OVER HIGH HEAT TO 1/4 CUP, ADD HEAVY CREAM AND REDUCE THIS BY HALF.  STRAIN THE LIQUID INTO A HEAVY SAUCEPAN, WHISK IN EGG YOLKS,   PLACE OVER LOW HEAT, WHISKING CONTINUOUSLY UNTIL IT THICKENS.  REMOVE FROM HEAT AND WHISK IN 2 TABLESPOONS OF BUTTER.  ADD LEMON JUICE, SALT AND WHITE PEPPER TO TASTE.  TRANSFER THE FISH TO 4 WARM PLATES, ADD SHRIMP AND MUSSELS DECORATIVELY AND GARNISH WITH THE FOLLOWING VEGETABLES.....

VEGETABLE
++ BAKED FENNEL ++
4 FENNEL BULBS, TRIMMED AND HALVED
SALT AND PEPPER
1/4 C. BUTTER
1/2 C. GRATED PARMESAN CHEESE
2 1/2 C. BECHAMEL SAUCE (RECIPE FOLLOWS)
1 tsp. HOT PAPRIKA
1/4 tsp. CAYENNE PEPPER (OPTIONAL)
8 SLICES MUENSTER CHEESE
3/4 C. SEASONED BREAD CRUMBS
HEAT 2 QUARTS OF WELL SALTED WATER TO A BOIL AND COOK FENNEL HALVES UNTIL CRISP TENDER, ABOUT 7 TO 10 MINUTES.  PLACE BULBS IN A LARGE SAUTE PAN WITH BUTTER AND BROWN THE CUT SIDE, ABOUT 4 MINUTES.   PLACE BULBS, CUT SIDE UP, IN A LARGE BAKING DISH, SPRINKLE WELL WITH HALF THE PARMESAN CHEESE.  HEAT OVEN TO 350 DEGREES.  MAKE THE BECHAMEL SAUCE, ADDING PAPRIKA.  PLACE 1 SLICE OF CHEESE ATOP EACH BULB, POUR BECHAMEL SAUCE OVER TOP.  BLEND REMAINING PARMESAN CHEESE AND BREAD CRUMBS WITH 1/8 C. MELTED BUTTER AND SPRINKLE THIS ON TOP OF THE SAUCE.  PLACE IN OVEN FOR 30 MINUTES, OR UNTIL A GOLDEN CRUST FORMS ON TOP.  SERVE HOT, TWO PIECES PER PLATE.
== BECHAMEL SAUCE ==
2 T. BUTTER
1 1/2 T. FLOUR
3/4 C. MILK
1/2 tsp. SALT
DASH OF HOT PEPPER SAUCE
DASH NUTMEG
IN SMALL SAUCEPAN, MELT THE BUTTER OVER LOW HEAT.  ADD THE FLOUR, STIRRING TO KEEP MIXTURE SMOOTH.  GRADUALLY STIR IN THE MILK, STIRRING CONSTANTLY.  COOK OVER LOW HEAT UNTIL MIXTURE THICKENS.  REMOVE FROM HEAT AND STIR IN SALT, PEPPER SAUCE AND NUTMEG THOROUGHLY.  MAKES ABOUT 1 CUP.

VEGETABLE
++ TINY CARROTS IN WINE SAUCE ++
1 LB. TINY CARROTS
1/2 C. BUERRE BLANC
1 tsp. SALT
1/8 tsp. WHITE PEPPER
1/2 C. WHITE WINE
COOK CARROTS IN WELL SALTED WATER UNTIL CRISP TENDER.  MAKE WINE SAUCE BY ADDING WHITE WINE TO PAN, REDUCE BY   HALF, ADD BUERRE BLANC, SALT AND WHITE PEPPER.  COOK UNTIL THICKENED.  ADD DRAINED CARROTS TO WINE SAUCE AND TOSS TO COAT.  SERVE A NICE PORTION ON EACH PLATE.

DESSERT
++ ALMOND FLAN WITH KIWI ++
1 1/2 C. MILK
1/2 C. WHIPPING CREAM
1/2 C. SUGAR
1/4 C. BLANCHED ALMONDS, GROUND
1 T. COGNAC
4 EGG WHITES
1/8 tsp. SALT
BUTTER
ALMOND SLIVERS
2 OR 4 KIWIS, PEELED AND SLICED
BRING MILK AND CREAM TO A BOIL IN A MEDIUM SAUCEPAN.  ADD SUGAR AND GROUND ALMONDS AND COOK OVER LOW HEAT FOR 15 MINUTES.  COOL.  ADD COGNAC AND STIR.  BEAT EGG WHITES UNTIL FOAMY, ADD SALT AND BEAT UNTIL WHITES FORM A STIFF PEAK.  GENTLY FOLD EGG WHITE INTO ALMOND/MILK MIXTURE.  POUR INTO A BUTTERED 2 QUART FLAN PAN OR MOLD.  COVER WITH FOIL.  PLACE PAN INTO A WATER BATH PAN WITH 1 1/2 INCHES OF WATER UP THE SIDES OF THE FLAN PAN.  BAKE 325 DEGREES FOR 1 TO 1 1/2 HOURS OR UNTIL A KNIFE INSERTED IN THE CENTER COMES OUT CLEAN.  COOL THEN CHILL.  TO SERVE, UNMOLD ON A PLATE WITH THE CARAMEL SIDE UP.  IF THE FLAN GIVE YOU TROUBLE, DIP THE PAN FOR A FEW SECONDS IN HOT WATER, THEN UNMOLD.  DECORATE TOP WITH KIWI SLICES AND SPRINKLE WITH SLIVERED ALMONDS.

OUR SECOND MENU IS BY CCCHEFELAN, A.K.A. ELAINE.
APPETIZER
++ SALSA FRESCA ++
1 POUND PLUM TOMATOES
1/2 SMALL RED ONION, FINELY CHOPPED
1 CLOVE GARLIC, CHOPPED
2 T. FRESH LIME JUICE
1 TO 2 T. CHOPPED CILANTRO 
1 tsp. CHOPPED PICKLED JALAPENO  PEPPER **OR** 3 TO 4 DASHES HOT SAUCE
1/4 tsp. SALT
CORE TOMATOES AND CHOP.  PLACE TOMATOES IN COLANDER SET OVER BOWL TO DRAIN OUT EXCESS LIQUID.  RESERVE LIQUID FOR OTHER USES SUCH AS ADDING TO SOUP OR SAUCE.  PLACE TOMATOES IN MEDIUM-SIZE BOWL.  STIR IN RED ONION, GARLIC, LIME JUICE, CILANTRO, JALAPENO PEPPER AND SALT.  LET STAND AT ROOM TEMPERATURE FOR 2 HOURS TO BLEND FLAVORS.  SERVE WITH TORTILLA CHIPS.

SALAD
++ SWEET POTATO AND APPLE SALAD WITH ORANGE DRESSING ++
SALAD:
2 C. COOKED, CUBED SWEET POTATOES (ABOUT 1 1/2 LB., RAW)
1 GRANNY SMITH APPLE, PARED, CORED AND CUT INTO CUBES
1/4 C. FINELY CHOPPED SHALLOTS OR GREEN ONION
1 BUNCH WATERCRESS, STEMS REMOVED
1 SMALL BELGIAN ENDIVE, CORED AND SEPARATED INTO LEAVES
1/2 C. TOASTED PECANS, COARSELY CHOPPED
DRESSING:
1/3 C. VEGETABLE OIL
3 T. RED WINE VINEGAR
3 T. ORANGE JUICE
2 tsp. GRATED ORANGE RIND
1/2 tsp. SALT
COMBINE DRESSING INGREDIENTS IN A JAR; SHAKE TO BLEND.  COMBINE SWEET POTATOES, APPLE AND SHALLOTS IN A BOWL.  ADD HALF THE DRESSING; STIR TO COAT.  ADD REMAINING DRESSING TO WATERCRESS IN A SEPARATE BOWL.  PLACE WATERCRESS ON SERVING PLATE OR INDIVIDUAL SALAD PLATES.  ARRANGE SWEET POTATO MIXTURE AND ENDIVE LEAVES OVER WATERCRESS.  GARNISH WITH PECANS.

ENTREE
++CHICKEN BREASTS IN ORANGE SAUCE++
2 WHOLE CHICKEN BREASTS, HALVED AND SKIN REMOVED
1/4 tsp. SALT
1/2 C. ALL-PURPOSE FLOUR
2 T. OLIVE OIL
1/3 C. FINELY CHOPPED SHALLOTS
1/4 C. DRY WHITE WINE
3/4 C. FRESH ORANGE JUICE
3 T. BALSAMIC VINEGAR
2 T. FINELY CHOPPED FRESH PARSLEY
SPRINKLE CHICKEN WITH SALT.  DREDGE IN FLOUR, SHAKING OFF EXCESS.  HEAT OIL IN VERY LARGE NON ALUMINUM SKILLET OVER MODERATE HEAT.  ADD CHICKEN; COOK UNTIL WELL BROWNED ON BOTH SIDES, ABOUT 5 MINUTES PER SIDE.  REMOVE TO BOWL.
REDUCE HEAT TO LOW.  ADD SHALLOT TO SKILLET AND COOK, STIRRING FREQUENTLY, UNTIL SHALLOTS ARE SOFTENED, ABOUT 7 MINUTES.  ADD WINE; COOK, SCRAPING UP ANY BROWNED BITS FROM BOTTOM OF SKILLET WITH WOODEN SPOON, FOR 2 MINUTES.
ADD ORANGE JUICE AND VINEGAR.  BRING TO BOILING.  ADD CHICKEN.  LOWER HEAT; COVER AND SIMMER 25 MINUTES OR UNTIL NO LONGER PINK; TURN PIECES HALF WAY THROUGH.  STIR IN PARSLEY AND SERVE.  SERVES 4.

VEGETABLE
++ HONEYED CARROTS WITH GINGER & ORANGE ++
1 LB. BABY CARROTS, TRIMMED, PARED AND CUT CROSSWISE INTO 1" PIECES
1/2 C. ORANGE JUICE
1 STRIP LEMON RIND, 2" LONG
3 T. HONEY
1 T. UNSALTED BUTTER
1 T. CRYSTALLIZED GINGER, FINELY CHOPPED
1 tsp. GRATED ORANGE RIND
1/4 tsp. SALT
1/8 tsp. BLACK PEPPER
COMBINE CARROTS, ORANGE JUICE, LEMON RIND, HONEY, BUTTER, GINGER, ORANGE RIND, SALT AND PEPPER IN LARGE SKILLET WITH ENOUGH WATER TO JUST COVER CARROTS.  BRING WATER TO BOILING.  LOWER HEAT; SIMMER, COVERED, FOR 6 MINUTES.
UNCOVER CARROTS AND INCREASE HEAT TO MODERATE; COOK CARROTS, SHAKING PAN OCCASIONALLY, UNTIL ALMOST ALL LIQUID IS EVAPORATED AND CARROTS ARE NICELY GLAZED, 10 TO 15 MINUTES.
NOTE:  I HAVE MADE THIS AND LEFT OUT THE GINGER, AND IT IS ALSO VERY TASTY.

++ ORANGE POPPY SEED CAKE ++
2 T. POPPY SEEDS
1/4 C. MILK
3 C. FLOUR
2 1/2 tsp. BAKING POWDER
1/4 tsp. SALT
1 1/4 C.  UNSALTED BUTTER AT ROOM TEMPERATURE (2 1/2 STICKS)
1 3/4 C. SUGAR
4 EGGS
1 T. FINELY GRATED ORANGE RIND
2 tsp. VANILLA
3/4 C. ORANGE JUICE
ORANGE GLAZE (RECIPE TO FOLLOW )
SOAK POPPY SEEDS IN MILK FOR 2 HOURS.  PREHEAT OVEN TO 350 DEGREES.  GENEROUSLY GREASE AND FLOUR A 12 CUP BUNDT PAN.  
SIFT TOGETHER FLOUR, BAKING POWDER AND SALT IN MEDIUM BOWL.  BEAT BUTTER IN A LARGE BOWL UNTIL SMOOTH.  GRADUALLY BEAT IN SUGAR UNTIL LIGHT AND FLUFFY.  ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.  BEAT IN ORANGE RIND, VANILLA AND POPPY SEED MIXTURE.  BEAT IN FLOUR MIXTURE AND ORANGE JUICE ALTERNATELY IN 3 ADDITIONS, BEGINNING AND ENDING WITH FLOUR.  PUT BATTER INTO PREPARED  PAN AND BAKE FOR 40 TO 45 MINUTES OR UNTIL TESTER INSERTED IN CENTER COMES OUT CLEAN.  COOL CAKE IN PAN ON WIRE RACK FOR 15 MINUTES. INVERT CAKE ONTO RACK AND COOL COMPLETELY.  PUT WAX  PAPER UNDER RACK AND POUR ORANGE GLAZE OVER CAKE.  LET SET.  TRANSFER TO SERVING PLATE AND SERVE.
== ORANGE GLAZE ==
1 C. CONFECTIONERS' SUGAR
1 tsp. FINELY GRATED ORANGE RIND
3 TO 4 T ORANGE JUICE
COMBINE SUGAR AND ORANGE RIND IN BOWL; WHISK IN ORANGE JUICE, 1 TABLESPOON AT A TIME, UNTIL A POURABLE GLAZE FORMS.dINNE