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WHITE CEVICHE

~Submitted by Mary, Nashville, TN

1 pound cod, (or any lean white fish) diced in 1/2-inch cubes
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon dried oregano

Mix ingredients well. Marinate in refrigerator for two hours.

Drain juice completely.

Combine and add to drained fish:
1 tablespoon olive oil
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground cumin

Mix well and add:
1 medium tomato finely chopped
1/2 medium onion finely chopped
1 teaspoon vinegar
4 ounces cooked tiny salad shrimp
1 fresh jalapeno pepper, seeded and finely minced (wear gloves)
1 tablespoon finely chopped fresh cilantro

Stir and refrigerate eight hours or overnight. Serve cold on a lettuce leaf with crispy tortilla chips.

Note: The acid in the citrus juice actually "cooks" the fish so no heat is necessary.

Yield: About 4 cups or 8 appetizer/salad servings




POTATO PUR?‰E WITH GARLIC & SAFFRON

~Submitted by Larry Holmes, Ontario, Canada

?? teaspoon saffron threads, crumbled
1 tablespoon hot water
2 pounds baking potatoes, peeled and cut into large chunks
4 cloves garlic, peeled
1 cup whipping cream
?? cup unsalted butter
1 teaspoon salt
?? teaspoon white pepper

Sprinkle saffron over hot water in a small bowl, then set aside.

Put potatoes and garlic in a large saucepan, then add enough cold salted water to cover them. Bring to a boil over high heat. Reduce heat to
medium-low, then simmer, covered, for 30 minutes, until potatoes and garlic are very tender. Drain well; then return potatoes and garlic to saucepan over low heat for 1 to 2 minutes to dry potatoes, shaking saucepan so potatoes do not stick. Using a firm spatula, press potatoes and garlic through a sieve, or pass through a food mill. Return pur?©ed potatoes and garlic to the same saucepan.

Heat cream and butter in a small saucepan over medium heat, until cream is piping hot and butter has melted. Put saucepan containing potatoes over low heat, then, using a whisk (not an electric mixer), gradually whisk hot cream into potatoes, along with saffron and its soaking water, until mixture is very smooth and creamy (it will be the consistency of a thick white sauce. Whisk in salt and pepper. Taste and add more salt and pepper if necessary.

6 ounces thinly sliced prosciutto OR baked ham, cut in julienne strips
3 tablespoons chopped fresh thyme

(Potato pur?©e can be refrigerated, covered, for up to 24 hours. Reheat, covered, in the microwave on HIGH (100%) for 6 to 8 minutes, or in a 375?° F oven for about 30 minutes, until piping hot.)

Makes 6 servings




COCONUT RAISIN PIE

~Submitted by Angelique, TX

Yield: 1

1/2 cup butter, melted
1 cup sugar
2 large eggs
1 tablespoon vinegar
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup pecans
1/2 cup shredded coconut
1 medium pie shell
Whipped cream

This pie is adapted from a recipe which called for white raisins, coconut and almonds to produce a light-colored pie. It is adapted to use regular raisins and pecans. It is rich and delicious. After it cools, top it with dollops of whipped cream.

Mix the butter and sugar. Beat in the eggs one at a time. add other ingredients and pour into a pie shell. Bake at 350 degrees F for 30-40 minutes or until the pie is set.




LI'L CHEDDAR MEAT LOAVES

~Submitted by Donna, TX

Source: Taste of Home Magazine

1 egg
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 tsp. salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup brown sugar (packed)
1 1/2 teaspoons prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake uncovered, at 350 degrees for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees.

Yield: 8 servings




BLUE CHEESE DRESSING

~Submitted by Lillian, FL

4 oz. blue cheese, crumbled
1 C. sour cream
1 C. mayonnaise
?? to 1 tsp. garlic powder, depending on your like for garlic
?? tsp. onion powder
2 Tbsp. cider vinegar
1 Tbsp. chopped parsley

Mix all together and cover. Store in refrigerator. This is a thick blue cheese dressing, just the way my husband likes it.




CHICKEN, CHEDDAR, AND CUCUMBER SOUP

~Submitted by Tena, MO

3 tablespoons unsalted butter
1 pound chicken wings, cut at the joints into 3 pieces
1 large onion, chopped
2 large cucumbers, peeled, seeded, and chopped (about 3 ?? cups)
2 teaspoons ground cumin
?? teaspoon cayenne, or to taste
5 tablespoons flour
1 cup milk
1 ?? cups grated sharp Cheddar cheese

Heat 1 tablespoon butter over moderate heat until the foam subsides and in it brown the chicken, patted dry and seasoned with salt and pepper. Add the onion and cook mixture, stirring, until the onion is golden. Add the remaining 2 tablespoons butter, 2 ?? cups of the cucumber, cumin, cayenne, and the flour and cook, stirring, for 3 minutes. Stir in 5 cups water, bring the liquid to a boil, stirring, and simmer the mixture, covered partially, for 1 hour. Transfer the chicken to a cutting board, discard skin and bones, and chop the meat. Stir the milk and cheddar into soup mixture and heat the mixture, stirring, until the cheese is just melted, but do not let it boil. Puree soup in blender in batches and return to pot. Stir in remaining 1 cup cucumber, chicken meat, and salt and pepper to taste and heat over low heat till hot.

Serves 6 (8 cups).

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