Updated Thursday, 3/27/2014 --

Baked Dijon Salmon with Mousse Topping
To make mousse topping:
1/2 pound filet of sole or any firm, white fish, cut in 1 inch pieces
2 eggs, whites only
1/4 c. heavy cream
2 T. Dijon mustard
    In blender or food processor, combine all ingredients. Blend until smooth.
Set aside. Next:
4 salmon steaks, 1 inch thick
3/4 c. dry white wine
1 T. white onion, chopped
1/4 c. heavy cream
2 T. unsalted butter
2 T. Dijon mustard
    Preheat oven to 450 degrees. Arrange salmon in shallow baking dish. Pour
wine over salmon. Spoon mousse on salmon. Bake 20 minutes. Move salmon to
serving platter and keep warm. Pour fish liquid into large skillet. Add onion,
cream and butter. Bring to a boil, stirring until reduced by half. Mix in
mustard. Serve salmon with sauce. Serves 4.

Chicken Tetrazzini
1 8 oz. package thin spaghetti
2 c. chicken, cooked, shredded
3 T. unsalted butter
1 8 oz. package mushrooms, sliced
1 medium white onion, chopped
2 c. Cheddar cheese, shredded
2 c. half-and-half
1 2 oz. jar pimientos, rinsed, drained, minced
1 c. herb stuffing mix, crushed
    Preheat oven to 350 degrees. In a large pot, add water and bring to a boil.
Add spaghetti and cook according to packing directions. Place in a 13 by 9
inch baking dish. Stir in chicken. Melt butter in a large skillet over medium
heat. Add mushrooms and onions. Cook until onions are translucent. Add
cheese, half-and-half and pimiento. Cook and stir until thoroughly heated.
 Pour into baking dish. Top with stuffing mix. Bake, uncovered, 30 minutes.
Serves 4 to 6.

Noodles with Ham, Tomatoes and Mushrooms
1/2 pound cooked ham, thinly sliced
2 red ripe tomatoes, about 3/4 pound
1/2 pound fresh mushrooms
1 1/2 c. fresh or frozen peas
1/4 c. extra virgin olive oil
1 T. garlic, finely minced
1/2 c. heavy cream
12 fresh basil leaves
3 qts. water
3/4 pound fine egg noodles
2 eggs, whites only, well beaten
Parmesan cheese, freshly grated
    Cut ham into thin strips, about 2 inches long. There should be about 2 c.
Drop tomatoes into boiling water and let stand for 10 seconds. Drain. Peel
and core tomatoes. Cut crosswise in half and remove seeds. Dice 1/2 inch
cubes. There should be about 2 c. Slice mushrooms thin. There should be about
3 c. If fresh peas are used, cook in boiling water for 30 seconds or longer,
depending on size and age. If frozen, put in sieve and run under hot water
from faucet. Drain. Heat oil in skillet over medium high heat. Add the
mushrooms. Cook, stirring often, about 2 minutes. Add garlic, tomatoes and
ham and stir to blend. Cook over high heat about 2 minutes. Add peas and salt
and pepper, if desired. Add cream and basil leaves. Bring to a boil. Bring 3
quarts of water to a boil. Drop in pasta. Cook until tender, about 3 minutes
or to desired doneness. Put egg in large, warm mixing bowl. Drain noodles
and add to egg. Add hot sauce and toss well. Top with grated cheese. Serves
4 to 6.

Lamb and Vegetable Soup
1 leg of lamb
    Slow roast leg of lamb at 250 degrees until tender. Allow to cool. Remove
meat from bone. Cut off excess fat. Refrigerate meat, covered. Place bones
in pan containing 4 or 5 quart of cold water. Bring to a boil. Reduce heat to
medium low. Simmer, covered for about 12 hours, adding more water when
needed. Remove bones from liquid and discard.

Prepare vegetables:
2 c. white potatoes, peeled, cut in big chunks
2. c. carrots, peeled, cut in big chunks
1 c. white onion, cut in big chunks
1 c. celery, cut in big chunks
2 c. zucchini, peeled, cut in big chunks
fresh spearmint for garnish
    Add first 4 vegetables and simmer for 45 minutes, stirring occasionally.
Add zucchini and simmer for 15 minutes, stirring occasionally. Pour into
large serving bowl or single serving bowls. Garnish with spearmint. Serve
with thick, crusty, buttered bread.

Baked Cauliflower
2 T. extra virgin olive oil
2 pounds fresh cauliflower, broken into flowerets, sliced into 1/2 inch slices
2 T. cooking oil
3/4 c. white onion, chopped
2 c. or 6 plum tomatoes, chopped
3/4 c. green olives, stuffed with pimento
1/4 c. white wine
Romano cheese
    Preheat oven to 400 degrees. In large bowl, add cauliflower and olive oil.
Stir to coat. Place cauliflower in large flat pan with sides. Bake for 25 minutes,
turning once. In large skillet, add oil and heat over medium high heat. Add onion
and saute 2 minutes. Add tomatoes and olives and saute 4 minutes. Add wine and
allow to simmer to reduce liquid about half or less. Pour tomato mixture over
cauliflower. Sprinkle some Romano cheese on top. Bake another 10 minutes.
Serves 4 to 8.

Lentil Soup
1 1/2 quarts low sodium chicken or vegetable broth
1 1/2 c. lentils
3 carrots, peeled, chopped
5 celery stalks, chopped
1/2 pound mushrooms
    Add broth to large sauce pan. Bring to a boil. Add all ingredients. Return to a
boil. Reduce heat. Cover and simmer for 1 hour, stirring frequently. Serves 4-6.

Radish and Parsley Salad
2 t. fresh lemon juice
3 T. extra virgin olive oil
1 c. parsley, minced, loosely packed
8 medium radishes, not peeled, sliced thin, slices cut in half
3 T. fresh Parmesan cheese, coarsely grated
2 lettuce leaves, rinsed
    In small bowl, whisk together the lemon juice and oil. Stir in parsley, radishes
and Parmesan cheese. Serve on top of lettuce. Serves 2.

Potato Salad
2 1/2 pounds white potatoes
8 hard-cooked eggs, whites only, chopped
1 medium or 3 oz. red onion, chopped
1/4 c. fresh parsley, minced
1/4 c. extra virgin olive oil
1/3 c. apple cider vinegar
2 T. sugar
1/2 c. low fat mayonnaise
    In large pot, cook whole potatoes in boiling water until tender. Remove from
water and allow to cool. When cool enough to handle, remove skin and chop into
bite-size chunks. Add egg, onion, parsley. Toss gently. Whisk oil, vinegar and
sugar together. Pour over potatoes. Do not mix. Cover and refrigerate for 1 hour
to marinate. Add mayonnaise and stir until combined. Makes 6 c. Serves 6 to 12.

Sunkist Tea-Lemonade
juice of 6 Sunkist lemons
3/4 to 1 c. white sugar
6 c. cold water2 or 3 c. cold tea
    Add all ingredients to large pitcher or jar. Stir until sugar is dissolved.
Refrigerate for several hours before serving. Serves 6 to 8.

Lena's Chocolate Banana Pie
2 bananas, sliced
1 T. lemon juice
1/4 pound unsalted butter
1 1/2 c. white sugar
4 eggs, whites only
1 square bitter chocolate
1 t. pure vanilla extract
1/2 c. walnuts, finely chopped
1 9 inch prepared pie crust
    In medium bowl, add bananas and lemon juice. Stir to coat bananas well with lemon
juice. In food processor, add butter and sugar. Mix 5 minutes. Add egg whites, 1 at a
time and mix for 3 minutes each time. Add banana mixture. Mix until well combined.
Pour into prepared pie crust. Sprinkle walnuts on top. Place in refrigerator and allow
to chill for several hours. Serves 4 to 8 depending on size of pie slices.

Whipped Strawberry Delight, a wonderful mix of flavors
1 9 oz. can crushed pineapple
1 3 oz. package strawberry gelatin
1 c. boiling water
1 package whipped cream topping mix
1/2 c. low fat milk
2/3 c. chopped nuts
    Drain pineapple and reserve juice. Add enough water to juice to make 1 c. Dissolve
gelatin in boiling water. Stir in juice and water. Chill until thick and syrupy. Whip
topping mix with milk until soft peak form. Whip gelatin until fluffy. Beat in whipped
topping. Add pineapple and nuts. Turn into 5 c. mold that has been lightly oiled. Chill
until set.

Rob Roy or Scotch Manhattan
1 jigger or 1 1/2 oz. Scotch
1/2 jigger or 3/4 oz. Vermouth
dash of Angostura bitters
crushed ice
lemon peel, for garnish
    Stir Scotch, Vermouth and bitters with crushed ice. Strain into cocktail glass. Add
lemon peel twist. Serves 1.