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Pour off excess fat from skillet. Reduce heat to medium and heat remaining oil; cook shallots, stirring for about 1 minute or until softened.

Add wine and stock, scraping up any brown bits. Bring to boil over high heat; cook for 2 to 3 minutes or until reduced to about 1/3 cup.

Strain sauce and return to skillet. Add cream and cook for 1 to 2 minutes or until thick enough to coat spoon. Stir in any accumulated meat juices from steaks. Season with salt and pepper to taste. Thinly slice steak and serve with sauce.

Makes 4 serving.

HUMBLE PIE BAKERY??™S
INFAMOUS BUTTER TARTS

~Sent in by Larry Holmes, Ontario, Canada

Pastry:
1 ?? cups vegetable shortening
?? cup unsalted butter
4 cups all-purpose flour
1 ?? teaspoon salt
?? cup cold water

Filling:
?? cup unsalted butter, softened
1 cup packed brown sugar
?? teaspoon salt
1 ?? teaspoon vinegar
1 ?? teaspoons vanilla
2 eggs
1 ?? cups corn syrup
?? cup raisins

Preheat oven to 350?° F. Cream shortening and butter together by hand or with electric mixer. Sift in flour and salt. Mix until crumbly. Stir in enough cold water to make a soft dough. Knead together for 30 seconds or until dough comes together. Roll dough between two sheets of parchment or waxed paper, until 1/8-inch thick. Cut into 4-inch circles to fit muffin pans. Ease into muffin pans. Chill for 30 minutes.

Cream together butter, sugar and salt. Add vinegar, vanilla, eggs and corn syrup. Don??™t over-mix. Chill for 30 minutes. Stir together before filling tarts.

Fill each pastry shell with 1 teaspoon raisins. Spoon about ?? cup syrup mixture into every cup. Bake for 25 to 30 minutes. Cool in pans on a rack. The tarts take approximately 2 hours to set; refrigerate to speed up the process. With a small, sharp knife, cut around tarts and ease out of pans.

Note: Use non-stick muffin tins for easy removal or butter regular tins.

Makes 12 to 14 large tarts

POACHED TURKEY BREAST
WITH LEMON CREAM SAUCE

~Sent in by Larry Holmes, Ontario, Canada

1 ?? cups chicken stock
?? cup dry white wine
?? teaspoon dried thyme
1/4 teaspoon black peppercorns
1 ?? pounds boneless, skinless turkey breast

Sauce:
2 tablespoons butter
1 small clove garlic, minced
2 tablespoons all-purpose flour
?? cup light cream
2 teaspoons grated lemon rind
2 tablespoons lemon juice

Garnish:
1 teaspoon capers

In deep skillet or Dutch oven, combine stock, wine, thyme and peppercorns; cover and bring to boil. Add turkey breast and reduce heat to medium low; poach gently covered, for 20 to 30 minutes or until juices run clear when turkey is pierced with a fork, turning breast over halfway through cooking. Strain cooking liquid, reserving ?? cup. Transfer turkey to platter and cover loosely to keep warm while preparing sauce.

Sauce: In small heavy saucepan, heat butter over medium heat; cook garlic until fragrant, about 1 minute. Add flour; cook, stirring, for 1 minute. Gradually whisk in reserved cooking liquid until smooth. Whisk in cream and any accumulated turkey juices from platter. Increase heat to medium-high and cook, whisking, for 2 to 3 minutes or until sauce comes to boil and is thick enough to coat spoon. Stir in lemon rind and juice.

Slice turkey thinly and arrange overlapping slices on platter. Spoon some of the sauce over turkey; sprinkle with capers. Pass remaining sauce separately.

Makes about 4 servings.

TOMATO PIZZA BREAD

~Sent in by Larry Holmes, Ontario, Canada

1/4 cup olive oil
1 onion chopped
2 cloves garlic, minced
1 can (19 ounces) tomatoes, drained, and chopped
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon rosemary
1 teaspoon sugar
1/2 cup lukewarm water
1 package active dry yeast
4 cups all-purpose flour
1/2 cup freshly grated Parmesan cheese

Topping:
1 tablespoon olive oil
2 tablespoons grate Parmesan cheese

In large skillet, heat oil; cook onion and garlic until softened but not browned. Add tomatoes, tomato paste, salt, oregano and rosemary; simmer, uncovered for 15 minutes. Let cool to lukewarm.

In small bowl, dissolve sugar in water; sprinkle yeast into water and let stand for 10 minutes or until frothy. In large bowl, combine 2 cups of the flour with cheese. Stir yeast and add to flour mixture. Stir in tomato mixture and enough of the remaining flour to make a soft dough. Turn out onto lightly floured surface and knead for 10 minutes or until dough is smooth and elastic, adding more flour if necessary.

Shape dough into ball; place in greased bowl, turning to grease all over. Cover and let rise in warm, draft-free place for 45 to 60 minutes or until doubled in bulk. Punch down; pat into well-greased 11-inch round pan with a lip. Let stand, uncovered, for 20 to 25 minutes or until doubled in bulk.

Topping: Brush dough with oil and sprinkle with cheese. Bake in 400 degree F. oven for 35 to 40 minutes or until bottom of loaf sounds hollow when tapped. Remove from pan and let cool on wire rack.

Note: For hotdog or hamburger tolls, divide dough into 18 portions and shape as desired. Continue with recipe baking in 400 degree oven for 20 to 25 minutes.

BLUE CHEESE PAT?‰

~Sent in by Larry Holmes, Ontario, Canada

2 slices bacon
1 8-ounce package cream cheese, softened
1 4 3/4-ounce can liver spread
?? cup crumbled blue cheese (2 ounces)
2 tablespoons dry sherry
?? or an 8-ounce can water chestnuts, drained and chopped (1/2 cup)
2 tablespoons finely chopped onion
2 tablespoons chopped pimiento-stuffed green olives
parsley sprigs
sliced pimiento-stuff green olives

In a small skillet cook the bacon until crisp; drain. Crumble bacon and set aside. In a small bowl beat together the softened cream cheese, the liver spread, the crumbled blue cheese, and the dry sherry until fluffy. Stir in the water chestnuts, the finely chopped onion, the chopped olives, and the crumbled bacon. Turn into one 3-cup or three 1-cup bowls or molds; cover and chill until firm. Unmold onto plate(s). Garnish with parsley sprigs and sliced olives.

Directions: Store the p??t?© in the refrigerator.

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For Two...

HOT & SPICY SHRIMP WITH NOODLES
Serves 2, may be doubled

~Sent in by Larry Holmes, Ontario, Canada

1 cup fresh orange juice
2/3 cup chicken stock or canned low-salt broth
?? cup soy sauce
2 tablespoons grated orange peel
2 teaspoons sugar
3 tablespoons peanut oil
2 small carrots, peeled and cut
into 2x1/2x1/4-inch strips
2 Anaheim chilies, seeded and cut
into 2x1/2-inch strips
1 large red bell pepper, seeded and
cut into 2x1/2-inch strips
1 8-ounce package soba noodles
or spaghetti
1 tablespoon sesame oil
6 quarter-size slices peeled fresh
ginger, minced
4 garlic cloves, minced
3 green onions, minced
?? teaspoon dried red pepper flakes
?? pound uncooked unpeeled large
shrimp, legs removed
2 ?? teaspoons cornstarch dissolved
in 2 tablespoons chicken broth
orange peel julienne
green onion fans (optional)

Combine first 5 ingredients in small bowl; stir to dissolve sugar.