10:57 AM 3/8/98

OUR FIRST MENU, FROM CCCHEFAAA, AKA JACK, STARTS OFF WITH A WONDERFULLY EASY APPETIZER.
APPETIZER
++ QUICHE TRIANGLES ++
1 (5 OZ.) JAR OLD ENGLISH SHARP PASTEURIZED CHEESE SPREAD
1/2 tsp. SEASONED SALT
1 1/2 tsp. MAYONNAISE
1/2 tsp. GARLIC POWDER
1 STICK MARGARINE, MELTED
1 CAN (6 1/2 OZ.) CRAB MEAT
6 ENGLISH MUFFINS
COMBINE CHEESE SPREAD, SEASONED SALT, GARLIC POWDER, MAYONNAISE, MELTED MARGARINE AND FLAKED CRAB MEAT.  SPREAD MIXTURE ONTO ENGLISH MUFFIN  HALVES.  CUT EACH HALF INTO 4 WEDGES OR 2 HALVES.  BROIL UNTIL MIXTURE MELTS.  WATCH CAREFULLY AS IT BURNS EASILY.  MAKES 48 WEDGES OR 24 HALVES.

MUSHROOM LOVERS, SIT UP AND TAKE NOTICE!!!
++ RAW MUSHROOM SALAD ++
1 LB. FRESH MUSHROOMS, WASHED AND THINLY SLICED
1/2 LB. FETA CHEESE, CRUMBLED
2 BUNCHES GREEN ONIONS WITH TOPS CHOPPED
1/4 LB. CLEANED SPINACH LEAVES
== DRESSING ==
3 tsp. CAVENDERS GREEK SEASONING
1/2 C. SALAD OIL
1/4 C. RED WINE VINEGAR
1 T. SUGAR
MIX SALAD INGREDIENTS AND CHILL.  MIX DRESSING INGREDIENTS AND CHILL.  JUST BEFORE SERVING, TOSS LIGHTLY WITH THE DRESSING.  ARRANGE SPINACH LEAVES DECORATIVELY ON 4 PLATES AND SPOON MUSHROOM MIXTURE ON TOP.  GARNISH AS DESIRED.

A  HEARTY SOUP IS NEXT.
SOUP
++ LOBSTER AND ROASTED CORN CHOWDER ++
JACK'S NOTE:  THIS RECIPE MAKES A LARGE QUANTITY OF SOUP.  THIS GEM IS BETTER THE SECOND DAY, BUT, IF THAT IS NOT ACCEPTABLE, SIMPLY CUT THE RECIPE IN HALF.
1 (4 LB.) LIVE MAINE LOBSTER
8 ANCHOVY STRIPS, CUT FINELY
4 SLICES LEAN BACON
1/2 MED. ONION, DICED
1/4 MED. GREEN PEPPER, FINE DICE
1/4 MED. RED PEPPER, FINE DICE
1/4 MED. YELLOW PEPPER, FINE DICE
1/4 SMALL JALAPENO PEPPER, FINE DICE
1/2 STALK CELERY, FINE DICE
1/2 MED. CARROT, FINE DICE
1/2 C. DICED GREEN CHILIES, CANNED
1/4 LB. UNSALTED BUTTER
1/2 C. ALL PURPOSE FLOUR
6 C. LOBSTER STOCK OR 1 T. LOBSTER BASE AND 6 C. WATER
1 T. TOMATO PASTE
1 C. CORN, CUT OFF COB
1 C. CREAM STYLE CORN
1 SMALL SMOKED HAM HOCK
2 MED. BAKING POTATOES, PEELED AND CUT INTO 1" SQUARE DICE
1 BUNCH CILANTRO, FINE BIAS CUT
2 C. HEAVY WHIPPING CREAM
1 tsp. TONY CACHERE'S SEASONING BLEND
1/2 LEMON JUICE
STEAM LOBSTER 17 MINUTES, LET COOL AND REMOVE FROM SHELL.  SAVE SHELLS TO MAKE LOBSTER STOCK, IF DESIRED.  
ADD:  ONIONS, GREEN, RED, YELLOW AND JALAPENO PEPPERS, CELERY AND CARROTS;  COOK UNTIL SOFT.
ADD:  TOMATO PASTE AND GREEN CHILIES.
ADD:  LOBSTER BASE, IF THAT IS YOUR CHOICE OVER STOCK.  COOK 3 MINUTES, STIRRING CONSTANTLY, OVER MEDIUM HEAT.
ADD:  1/2 OF THE UNSALTED BUTTER AND COOK UNTIL MELTED.
ADD:  FLOUR AND COOK 3 MINUTES MORE.  ROAST CORN KERNELS IN AN OVEN ON A BAKING SHEET OR OTHER FLAT PAN UNTIL SLIGHTLY BROWNED AND ADD TO CHOWDER.
ADD:  CREAM STYLE CORN, SOUTHWESTERN SEASONING AND SMOKED HAM HOCKS.
ADD:  STOCK OR WATER, IF USING BASE.  COOK FOR 1/2 HOUR, KEEPING AT A SLOW BOIL, STIRRING CONSTANTLY.
ADD:  POTATOES AND COOK FOR ANOTHER 15 MINUTES.  IF TOO THICK, ADD MORE STOCK OR WATER TO DESIRED CONSISTENCY.
ADD:  GREEN ONIONS, CILANTRO AND LEMON JUICE.  SLOWLY WHISK IN CREAM AND THE REMAINING BUTTER UNTIL MELTED.  SEASON WITH SALT AND BLACK PEPPER TO TASTE.  SERVES 12 PEOPLE.

++ CATFISH PARMESAN ++
6 SKINNED PAN DRESSED CATFISH
2 C. DRY BREAD CRUMBS
3/4 C. PARMESAN CHEESE
1/4 C. CHOPPED PARSLEY
1/2 tsp. LEAF BASIL
3/4 C. MARGARINE OR COOKING OIL
1 tsp. PAPRIKA
COMBINE BREAD CRUMBS, CHEESE, PARSLEY, PAPRIKA, OREGANO, BASIL, SALT AND PEPPER.  DIP FISH IN MELTED MARGARINE AND ROLL IN BREAD CRUMBS MIXTURE.  ARRANGE ALL FISH IN WELL GREASED 14"X9"X2" BAKING DISH.  BAKE AT 375 DEGREES FOR 25 MINUTES.  GARNISH WITH LEMON WEDGES.  MAKES 6 SERVINGS.

++ SWEET AND SOUR CARROTS ++
2 LB. CARROTS, CUT BITE-SIZE
SALTED WATER
1/4 C. BROWN SUGAR, PACKED
1/4 C. WHITE VINEGAR
1 tsp. SOY SAUCE
1/2 C. ORANGE JUICE
1/4 tsp. SALT
1 T. WATER
1 T. CORNSTARCH
COOK CARROTS IN SALTED WATER UNTIL TENDER.  DRAIN.  WHILE CARROTS ARE COOKING, BUT NEXT 5 INGREDIENTS INTO SAUCEPAN.  MIX WELL.  MIX WATER AND CORNSTARCH TOGETHER.  ADD TO SAUCEPAN.  HEAT AND STIR TO BOIL AND THICKEN.  POUR OVER DRAINED CARROTS.  TOSS LIGHTLY TO COAT.  SERVES 4 VERY GENEROUSLY.

++ SCALLOPED POTATOES ++
4 C. COOKED POTATOES, SLICED
1/4 C. ONION, DICED
1/4 C. CELERY LEAVES
2 SPRIGS PARSLEY
3 T. FLOUR
1/4 C. BUTTER
1 1/2 tsp. SALT
1/4 tsp. PEPPER
1 1/2 C. MILK
1/4 C. CHEESE, GRATED
PLACE POTATOES IN A GREASED 1 QUART BAKING DISH.  PLACE ONION, CELERY, PARSLEY, FLOUR, BUTTER, SEASONINGS AND MILK IN BLENDER.  MIX UNTIL BLENDED, ABOUT 1 MINUTE.  POUR BLENDED MIXTURE OVER POTATOES.  SPRINKLE WITH GRATED CHEESE AND PAPRIKA.  BAKE IN 350 DEGREE OVEN ABOUT 50 MINUTES.  SERVES 6.

++ WALNUT FILLED CUPS ++
2 C. FLOUR
1/2 tsp. BAKING SODA
1/4 tsp. SALT
1/2 C. BUTTER
1 EGG
1 tsp. VANILLA
== FILLING ==
1 C. GROUND WALNUTS
1/2 C. BROWN SUGAR
1/2 C. SOUR CREAM
CREAM SUGAR AND BUTTER UNTIL LIGHT.  ADD EGG AND VANILLA.  ADD DRY INGREDIENTS.  MIX WELL, SHAPE INTO 1 INCH BALLS.  PLACE ON UNGREASED COOKIE SHEET.  MAKE DEPRESSION WITH THUMB AND FILL WITH 1/2 tsp. FILLING.  BAKE 15 MINUTES AT 350 DEGREES.  SERVE ON A PLATE SURROUNDING A SCOOP OF VANILLA ICE CREAM AND DRIZZLE WITH BUTTERSCOTCH SAUCE.

THE SECOND MENU IS BY ME, ELAINE, AKA CCCHEFELAN.
THIS APPETIZER CAN BE PREPARED THE NIGHT BEFORE AND POPPED UNDER THE BROILER WHEN READY.
++ SCAMPI ALLEGRO ++
2 LB. LARGE RAW SHRIMP
2 LARGE GARLIC CLOVES, CHOPPED
1/4 C. VEGETABLE OIL
1/4 C. MELTED SWEET BUTTER
2 T. CHOPPED FRESH PARSLEY
2 T. LEMON JUICE
1/2 tsp. SALT
1/4 tsp. FRESHLY GROUND BLACK PEPPER
SHELL AND DEVEIN SHRIMP, LEAVING TAILS ON.  WITH A KNIFE, SPLIT LENGTHWISE.  COMBINE GARLIC, OIL, BUTTER, PARSLEY, LEMON JUICE, SALT AND PEPPER.  PLACE SHRIMP IN A SINGLE LAYER ON A FOIL-LINED JELLY ROLL PAN.  POUR GARLIC MIXTURE OVER SHRIMP.  COVER AND MARINATE IN REFRIGERATOR OVERNIGHT.
WHEN READY TO SERVE, BOIL IN SAME PAN 3 INCHES FROM HEAT FOR 2 MINUTES PER SIDE, UNTIL SHRIMP ARE PINK.  REMOVE TO A WARM PLATTER.  SPOON MARINADE REMAINING IN PAN OVER TOP.  SERVE IMMEDIATELY.  SERVES 4.

THE NEXT RECIPE IS A DELIGHTFULLY LIGHT SALAD, GOOD WITH ANY TYPE MEAL.
SALAD
++ DILLED CHICKEN SALAD ++
2 C. CHICKEN, COOKED AND DICED
1 C. BROCCOLI FLORETS
2 C. WATER CHESTNUTS, THINLY SLICED
10 GREEN ONIONS, COARSELY CHOPPED
1 C. HALVED, SEEDLESS GREEN GRAPES.
CANTALOUPE SLICES
FRESH MINT
== DRESSING ==
1 C. SOUR CREAM
2 T. SOY SAUCE
1 tsp. SESAME OIL
8 TO 10 DROPS HOT PEPPER SAUCE
WHITE PEPPER TO TASTE
2 T. CHOPPED FRESH DILL OR 2 tsp. DRIED DILL (I ALWAYS USE A LOT MORE, I LOVE THE TASTE OF DILL)
IN A LARGE SALAD BOWL, COMBINE CHICKEN, BROCCOLI, WATER CHESTNUTS, GREEN ONIONS AND GRAPES.  IN A SMALL BOWL, COMBINE SOUR CREAM, SOY SAUCE, SESAME OIL, HOT PEPPER SAUCE AND PEPPER TO TASTE.  STIR IN DILL.  POUR OVER CHICKEN MIXTURE.  TOSS GENTLY TO COMBINE.  CHILL 1 HOUR BEFORE SERVING.  GARNISH WITH CANTALOUPE SLICES AND FRESH MINT.
ELAINE'S NOTE:  I HAVE MADE THIS DRESSING WITHOUT THE HOT PEPPER SAUCE AND IT WAS JUST AS GOOD.

THIS IS ANOTHER EASY TO PREPARE DISH, TOTAL TIME FROM PREPARATION TO TABLE IS ABOUT 40 MINUTES.
++ ROASTED SESAME SALMON FILLETS ++
6 SKINLESS SALMON FILLETS
2 T. SOY SAUCE
2 T. SESAME OIL
2 T. HONEY
2 CLOVES GARLIC, FINELY CHOPPED
2 T. FINELY CHOPPED FRESH GINGER
1/4 tsp. FRESHLY GROUND BLACK PEPPER
1/2 C. TOASTED SESAME SEEDS
1 tsp. SALT
2 T. OLIVE OIL
PREHEAT OVEN TO 450 DEGREES.  IN A MEDIUM BOWL, COMBINE SOY SAUCE, SESAME OIL, HONEY, GARLIC, GINGER AND PEPPER.  PAT SALMON DRY AND RUB MIXTURE INTO SALMON.  PLACE ON A PLATTER AND LET STAND 30 MINUTES.  REMOVE SALMON FROM MARINADE AND COAT WITH SESAME SEEDS; SEASON WITH SALT, IF DESIRED.  IN A NON STICK OVENPROOF SKILLET, HEAT OIL.  ADD SALMON; COOK 1 MINUTES AND TURN.  COOK 1 MINUTE LONGER.  IMMEDIATELY TRANSFER PAN TO OVEN AND ROAST 5 TO 7 MINUTES, OR UNTIL FISH FLAKES WITH A FORK.  MAKES 6 SERVINGS.

A SAVORY RICE THAT ALSO GOES WELL WITH EVERYTHING.
++ MUSHROOM RICE ++
2 CUPS LONG GRAIN RICE
1/4 C. SWEET BUTTER
2 LARGE ONIONS, FINELY CHOPPED
1/2 LB. MUSHROOMS, THINLY SLICED
2 1/2 C. BEEF STOCK
1 tsp. SALT
PREHEAT OVEN TO 350 DEGREES.  IN A LARGE SKILLET, HEAT RICE, STIRRING CONSTANTLY, UNTIL IT TURNS GOLDEN.  TRANSFER TO AN 8 CUP CASSEROLE.  IN THE SAME SKILLET, MELT BUTTER.  ADD ONIONS AND MUSHROOMS, SAUTE 5 MINUTES UNTIL TENDER.  ADD TO RICE.  STIR IN STOCK AND SALT, BLEND WELL.  BAKE IN OVEN FOR 1 1/4 HOURS, ADDING WATER IF NECESSARY TO KEEP MOIST, UNTIL RICE IS TENDER.

DESSERT
++ RUM AND RAISIN BREAD PUDDING ++
3/4 C. DARK RUM
1/2 C. RAISINS
1/2 C. SUGAR
3/4 tsp. CINNAMON
1/4 tsp. GROUND NUTMEG
1/4 C. MELTED BUTTER
1 LB. BREAD, PREFERABLY EGG BREAD
1/2 C. SWEETENED CONDENSED MILK
4 C. WHOLE MILK
5 EGGS, WELL BEATEN
PREHEAT OVEN TO 325 DEGREES.  IN A SAUCEPAN, COMBINE 1/2 CUP OF RUM WITH RAISINS AND BRING TO A BOIL  BOIL FOR 3 MINUTES, UNTIL RAISINS ARE PLUMP.  IN A BOWL, COMBINE RUM AND RAISIN MIXTURE, REMAINING 1/4 C. RUM, SUGAR, CINNAMON, NUTMEG AND BUTTER.  BREAK UP BREAD INTO SMALL CUBES AND TOSS IN RUM AND RAISIN MIXTURE.  PUT INTO AN 8 INCH BAKING DISH.  WHISK TOGETHER CONDENSED MILK, WHOLE MILK AND EGGS AND POUR OVER BREAD.  BAKE 1 HOUR OR UNTIL GOLDEN AND TESTER COMES OUT CLEAN.  COVER LOOSELY WITH FOIL IF TOP BECOMES TOO BROWN.  SERVE WARM.

