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Cover and cook until vegetables are tender but crisp, about 6 minutes. Mix cornstarch and 1/4 cup water; stir in quickly. Cook, stirring, until mixture bubbles and thickens. Season to taste with salt. Serve with hot rice.

PENNSYLVANIA DUTCH STUFFED SHOULDER OF PORK

~Submitted by Larry Holmes, Ontario, Canada

1 boned fresh shoulder of pork (arm picnic roast, about 3 ?? pounds)
1 teaspoon salt
?? teaspoon pepper
4 cups fresh or 2 cans (10 ounces each) sauerkraut, rinsed and drained
2 tablespoons all-purpose flour
1 tablespoon packed brown sugar
Cinnamon Apples (recipe follows)
Mashed-Potato Rosettes (recipe follows)

Heat oven to 450?° F. Line a shallow roasting pan with foil. Sprinkle meat all over with salt and pepper. Open roast and fill cavity with 1/1/4 cups sauerkraut. Fold meat over sauerkraut to cover; sew or skewer closed. Score fat on top with sharp knife. Mix flour and sugar; coat roast. Place fat side up in prepared pan. Roast 10 minutes; reduce oven temperature to 350?° F and roast 1 ?? hours. Carefully pour off all but 2 tablespoons drippings. put remaining sauerkraut around roast in pan, stirring to scrape up browned bit in bottom. Roast 35 to 45 minutes longer until a meat thermometer inserted into the thickest part of meat registers 160?° F. Remove roast to cutting board; cover loosely with foil ten and let stand 5 to 10 minutes.

Meanwhile, spoon sauerkraut from pan onto serving platter. Slide meat and arrange on top. Garnish platter with Cinnamon Apples and Mashed-Potato Rosettes.

Makes 8 servings (with left over meat)

Cinnamon Apples:

2 cups water
1 cup granulated sugar
?? cup Red Hots (small cinnamon candies)
8 small Granny Smith apples (about 2 pounds) peeled and cored)

Mix water and sugar in a 5-quart Dutch oven and bring to a boil over medium-high heat; add candies. When candies dissolve, reduce heat to medium. With slotted spoon carefully add apples in a single layer. Simmer, turning apples 3 times, 10 to 15 minutes until tender when pierced with tip of small knife. Carefully remove apples to serving platter with slotted spoon. Increase heat to high and boil poaching liquid about 7 minutes until thickened, syrupy and reduced to about 1 cup. Spoon about 2 tablespoons syrup over each apple.

Makes 8 servings.

Mashed-Potato Rosettes:

2 pounds all-purpose potatoes, peeled and quartered
water
?? cup butter, cut in chunks
?? teaspoon salt
?? teaspoon white pepper
2 large eggs

Put potatoes in water to cover in a large saucepan. Bring to boil over high heat. Cover; reduce heat to medium and cook 15 minutes until tender; drain well in colander. Return to pot or place in large bowl. Add butter, salt and pepper. Break up potatoes with potato masher or electric mixer. Add 1 egg; mash until smooth and well blended. Spoon into a pastry bag fitted with a large star tip. Lightly grease a cookie sheet. Pipe 16 mounds of potatoes on prepared sheet. Beat remaining egg in a small bowl. Brush over potatoes. (Can be refrigerated at this point.) Broil about 6 inches from heat source 3 to 5 minutes until browned. (Watch carefully.)

Makes 16 rosettes.

GRILLED SALMON

~Submitted by Carol, No. CA

Ingredients

2/3 cup sea salt
1 cup cane sugar
2 teaspoons white pepper
2 tablespoons lemon zest
2 tablespoons Meyer lemon zest
2 salmon fillets approximately 12 to 14 ounces each

Directions

Combine the salt, sugar and pepper in a small mixing bowl. Combine both lemon zests and coat the salmon fillets with the zest. Pour a thin layer of salt/sugar mixture on a cookie sheet limed with parchment. Place the salmon fillets on the salt/sugar mix. Pour the remaining mixture over the salmon. Allow to sit refrigerated for 2-1/2 hours. Rub the cure off the salmon using dry paper towels. Do not rinse. Split the salmon fillets in half horizontally. Grill the salmon, turning once, until cooked to desired doneness.

Serves 4

BLACKBERRY UPSIDE-DOWN CAKE

~Submitted by Linda, CA

1/4 C Brown sugar
2 tbs Butter
2 C Blackberries
1/2 C Margarine or butter
1 3/4 C Sugar
2 Eggs
1 1/2 C Flour
2 tsp Baking powder
1/2 tsp Salt
1/2 tsp Vanilla

Preheat oven to 350 F.

Heat brown sugar and 2 tablespoons butter in an 8- or 9 inch round pan or iron skillet over medium heat. Add berries and cook, stirring until mixture bubbles. Add 3/4 cup of the sugar and crush berries slightly. Cook for 5 minutes, and then remove from heat and set aside.

Mix 1/2 cup butter and remaining sugar (1 cup) until light. Blend in eggs.

Mix flour, baking powder and salt together and add alternately with milk to creamed butter/sugar mixture. Add vanilla. Pour batter over cooked fruit in pan and bake for 35 to 40 minutes. Let stand in pan until lukewarm, then run knife around edge of pan and turn onto a large plate. Don't let it get too cool or it wont come out of the pan!

Top with whipped cream and enjoy.

POLISH STYLE LASAGNA

~Submitted by Stoney, Mount Hope, WV

9 uncooked lasagna noodles
2 onions, sliced
?? cup butter
3-4 cloves garlic, chopped
2 2/3 cups dry potato flakes
1 8-oz pkg cream cheese
2 cups grated cheddar cheese
Sour cream and chives (optional)

Preheat oven to 350?° F.

Cook lasagna noodles according to package directions. Drain, pat dry and interleave in a damp towel to keep moist or time it so they're not ready until everything else is.

In a separate large skillet over medium heat, saut?© the onions, and garlic in butter.

Prepare the instant mashed potatoes according to package directions, but omit milk. Stir in the cream cheese until well blended. (You could put some sour cream and chives at this point.)

Place 3 noodles in the bottom of a lightly greased 11 x 13 inch baking dish. Spread ?? the potato mixture over the noodles in the dish. Top this with 3 more noodles, followed by the other ?? of the potato mixture. Finish by topping with the remaining 3 noodles, then top with saut?©ed onions and grated cheese.

Bake at 350?° F for 20 minutes, or until bubbly. Allow to cool five minutes before cutting.

Serves six.

Prep time 20 minutes, cook time approx 20 minutes.

EASY RAISIN COFFEE CAKE

~Submitted by Cora, Washington, DC

1 1/2 cup sifted flour
1/2 tsp salt
6 Tblsps sugar
2 tsp baking powder
1/2 tsp allspice
3/4 cup milk
1 egg
3 Tblsps butter or margarine, melted
1/2 cup raisins
1/4 cup sugar
1 tsp cinnamon

Stir together flour, salt, 6 Tblsps sugar, baking powder and allspice. Add milk, egg and butter. Mix thoroughly. Stir in raisins. Turn into greased and floured 8" layer cake pan. Mix together 1/4 cup sugar and cinnamon. Sprinkle over top of cake. Let stand 5 minutes. Bake in preheated 350 degrees oven 25 to 30 minutes. Cool slightly. Serve warm.

KEY LIME MEXICAN SOUP

~Submitted by Vicki, Sarasota, FL

Serves 6

2 tbsp. canola oil
2 cups finely chopped red onions (2 medium)
1 tsp. finely minced garlic (1 medium)
3 tbsp. seeded and finely minced Serrano chiles
1/2 tsp. dried oregano
1/2 tsp. dried cumin
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
Salt and Pepper to taste
2 cups skinned, diced Plum tomatoes (12 oz.)
6 cups chicken broth
1 1/2 lb. chicken cutlets
6 Key Limes (2 cut into wedges for condiment, 2 juiced for 2 tbsp. juice, and 2 thinly sliced for garnish)
8 corn tortillas, cut in half and then crosswise into 1/2 inch strips
6 to 8 sprigs of cilantro... Use leaves for garnish
1 Haas Avocado

In a 5 quart Dutch oven, heat the oil over medium high heat. Add 1 cup of the onions, garlic and 1 tbsp. of the chile and saut?©, stirring frequently, for 3 minutes. In a cup, combine the oregano, cumin, cloves, cinnamon, salt and pepper, and add it to the onion mixture. Cook, stirring, 1 to 2 minutes more. Stir in the tomatoes, and continue to cook, stirring occasionally, for 5 minutes. Add the chicken broth and bring to a boil. Add the chicken cutlets, turn the heat to medium low, and poach the chicken for 8 to 10 minutes, or until just cooked through.

Remove the chicken with tongs and cool just enough to be able to handle them. While the chicken is cooling, stir the lime juice into the soup. Tear the cutlets into shreds and add to the soup. Heat over low heat until the soup is hot enough to serve.

Peel and cut the avocado into 1/2 inch cubes. To serve, ladle the soup into large bowls, float a slice of lime on top, scatter the cilantro leaves over all, and top with tortilla strips.

Pass small bowls of remaining red onions, minced Serrano, diced avocado, and wedges of lime.

From: The Gourmet Garage Cookbook, The Groovy Grove of Citrus section

BRAISED CHICKEN WITH FRUIT

~Submitted by Jessica, Corfu, Greece

Frying chicken, 3/4 lb. per person
Margarine
1 c. orange juice
1/4 c. honey
2 tbsp. lemon juice
1/2 tsp. curry powder
1 tsp. salt
1 only (pears, apples, apricots, strips of orange rind or kumquats)

Preheat oven to 350 degrees. Heat margarine in skillet. Saut?© chicken until brown. Dip browned chicken in sauce of orange juice, honey, lemon juice, curry powder and salt. Arrange chicken skin side down in baking dish, cover with sauce and bake uncovered for 20 minutes. Turn chicken over and add fruit of your choice (pears are delicious sliced in half). Baste the fruit and chicken with sauce. Bake 30 minutes or until tender.

APPLE-GINGERBREAD COBBLER

~Submitted by Jean, Syracuse, NY

1 (14-ounce) package gingerbread mix, divided
3/4 cup water
1/4 cup firmly packed light brown sugar
1/2 cup butter, divided
1/2 cup chopped pecans
2 (21-ounce) cans apple pie filling
Vanilla ice cream

Stir together 2 cups gingerbread mix and 3/4 cup water until smooth; set mixture aside. Stir together remaining gingerbread mix and brown sugar; cut in 1/4 cup butter until mixture is crumbly. Stir in pecans; set aside. Combine apple pie filling and remaining 1/4 cup butter in a large saucepan, and cook, stirring often, 5 minutes over medium heat or until thoroughly heated. Spoon hot apple mixture evenly into a lightly greased 11x7-inch baking dish. Spoon gingerbread mixture evenly over hot apple mixture; sprinkle with pecan mixture. Bake at 375?‚?° for 30 to 35 minutes or until set. Serve cobbler with vanilla ice cream.

Yield: Makes 8 servings.

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For Two...

QUICK AND EASY:
HOT & SPICY SPAGHETTI

~Submitted by Larry Holmes, Ontario, Canada

A vegetarian dish, although you can add ground beef or Italian sausage.