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1 pk Dry yeast

1 c Warm water

-(105 to 115 F) 2 1/2 c All-purpose flour

3/4 c Whole wheat flour

2 ts Salt

4 ts Cornmeal (optional)

Stir yeast into warm water and set aside for 5 to 10 minutes. Combine the flours and salt in a mixer bowl; add yeast mixture. Mix until dough begins to pull away from side of bowl. (Add a little more flour if dough sticks to side.) Divide dough in half. On a floured surface with floured rolling pin, roll each half into a 15-inch circle (dough should overlap pan by 1 inch all around). If dough resists rolling, let it rest a few minutes and try again. Dough can be refrigerated or frozen before rolling. Thaw thoroughly before attempting to roll out. Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle with cornmeal (optional). Arrange each crust in a prepared pan and top as desired. [ MODERN MATURITY: Feb/March 1990 } Posted By: Fred Peters

*INGREDIENTS* 1/2 c Mayonnaise

1 ts Spicy brown mustard

1 tb Onion, finely chopped

1 Dill pickle, medium, finely

-chopped 1/2 ts Celery seeds

Pepper, dash 2 c Cabbage, finely chopped

4 Monterey Jack cheese slices

2 Bagels

4 oz Corned beef, sliced

8 Liverwurst slices

4 Dill pickles, sliced

-diagonally 4 Radish roses

Serves 4 *DIRECTIONS* Mix mayonnaise, mustard, onion, chopped dill pickle, celery seeds and pepper; mix into cabbage in small bowl. Refrigerate covered several hours for flavor to blend. Place cheese slices on bagels; spoon half the cabbage slaw on the cheese. Arrange beef on slaw; top with remaining slaw and the liverwurst. Spear pickle slices and radishes on 4 toothpicks; place on top of each sandwich. Makes 4 servings. From: Bagels! Bagels! and more Bagels! by Nao Hauser and Sue Spitler, c. Lender’s Bagel Bakery, Inc., Bantam Books, 1982. Shared by June Hoffman, 6/93

——————————–FIRST LAYER——————————– 1 c Flour; all purpose

1/2 c Confectioner’s sugar

1/2 c Butter; softened

3 ts Instant coffee crystals

-dissolved one by one in 1 tb -Hot water

-Butter for greasing pan ——————————–SECOND LAYER——————————– 2 c Confectioner’s sugar

1 tb Instant coffee crystals

-dissolved in 2 tb Hot water

1 Egg; lightly beaten, at room

-temperature 1/2 c Butter; softened

1/2 c Milk

———————————TOP LAYER——————————— 4 oz White chocolate; 4 squares

1 tb Butter

2 oz Semisweet chocolate;2 sq-opt

Preheat oven to 350F. FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together thoroughly flour, confectioner’s sugar (icing sugar), softened butter and coffee dissolved in hot water. (You can use food processor or electric mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated 350F oven. Cool on wire rack.

SECOND LAYER: Meanwhile in large bowl, combine confectioner’s sugar (icing sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened butter and 1 egg (lightly beaten with a fork at room temperature.) Mix until thoroughly combined. (can use food processor or electric mixer). Put milk in pot over medium heat and scald (heat until bubbles appear around sides but milk is not a rolling boil). Add mixture from bowl and heat 7 minutes over medium heat , stirring frequently at first, constantly after the mixture bubbles. (If mixture starts to stick on bottom, lower heat slightly). Let cool slightly, then pour over first layer. Tilt pan to cover base layer evenly. Chill in refrigerator half an hour or more till set. THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ). Spread over chilled second layer with spatula or blunt knife (layer will be quite thin). OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler (or in microwave 1 – 1 1/2 minutes on High and stir). Pour melted semisweet chocolate into small ziploc bag and seal. Snip corner of bag with scissors. Squeeze out horizontal lines of semisweet chocolate onto white chocolate layer. With a blunt knife, swirl the two chocolates together to create a marbled effect. Chill. Before the third layer is completely set, score into bars. VARIATION: Mocha Squares: substitute semisweet chocolate for white chocolate (this variation is easier as the middle layer and semisweet chocolate are similar in colour.) MAKES: approx 32 bars (they are very sweet, therefore the bars should be small)

———————————–PASTA———————————– 1 c Flour *

1 lg Egg

1 ts Salt

1 ts Pepper, white

2 tb Oil, olive

1 bn Basil, washed, stemmed

1/2 c Oil, olive

———————————–SAUCE———————————– 2 tb Butter

1/2 c Mirepoix **

3 tb Puree, shallot ***

2 ea Bay leaves

1 ts Thyme

1/2 ts Oregano

1 ts Peppercorns, crushed

1 c Wine, white

2 tb Basil, fresh, chopped

3 md Tomatoes, ripe, chopped

4 tb Puree, tomato

1 ts Puree, garlic ***

2 c Stock, chicken ***

2 c Stock, veal ***

Salt (to taste) Pepper (to taste) * The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.

** Mirepoix is a mixture of diced onions, carrots, celery and leeks. *** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal Stock if you don’t have one of your own. For the Pasta: ============== Place the flour on a work space or in the bowl of a mixer. Add egg, salt and pepper. Mix well, then add olive oil and basil puree. Continue mixing. Roll the dough into a ball and work it by hand until it’s smooth. Sprinkle the dough ball with flour and run it through a pasta machine. Dust the noodles with flour and do not dry before cooking. For the Sauce: ============== Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow the flavors to come out). Add white wine and cook briefly. Add the basil, tomatoes, tomato puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes (until the vegetables are soft). Strain into another saucepan and adjust the seasonings. Reduce the mixture over high heat for 10 minutes. Reserve. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil puree, salt and pepper. Add the pasta to the saute pan. Add a little tomato sauce to the pasta and heat. To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and chopped chives. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

1 1/2 c Cornmeal

1/2 c Cooking oil

1/2 ts Baking soda

1 ts Salt

1 cn Cream style corn

2 Eggs

1/2 lb Cheese, grated

1 c Onion, chopped

1 lb Crawfish tails

2 Jalapeno peppers, choppe

Mix all ingredients except crawfish. Blend until moist. Add crawfish and stir well. Pour into greased 9×13 baking dish and bake at 375 degrees for 30 minutes or until golden brown. Randy Rigg

2 1/2 ounces deli roast beef — chopped (1/2 cup

1/4 cup taco sauce

1/4 cup barbecue sauce

1/4 cup ripe olives — sliced

1/4 cup green olives — sliced

1/4 cup sliced green onions

1/2 cup shredded Cheddar cheese

10 ounce can Hungry Jack refrigerated rolls

2 tablespoons cornmeal

1/2 cup sour cream

10 pimiento slices — optional

10 ripe olive slices — optional

Heat oven to 350 F. In medium bowl, combine roast beef, taco sauce, barbecue sauce, 1/4 cup each ripe and green olives, green onions and cheese; set aside. Separate dough into 10 biscuits. Dip both sides in cormeal. Press on roll out each biscuit to 5 inch circle. Place 5 circles on ungreased cookie sheet. Top each with 1/4 cup beef mixture. Brush edges lightly with water. Place remaining biscuit circles over top of beef mixture. Press edges with fork to seal. using a tablespoon, make indentation in center of each sandwich. Sprinkle top with remaining cornmeal. Bake at 350 F. for 14-22 minutes or until golden brown. Remove from oven; gently repeat indentaion if necessary. Fill each indentation with heaping tablespoonful sour cream. Garnish each with 2 pimiento slices and two ripe olve slices, if desired. Makes 5 sandwiches. Per sandwich: 340 calories, 12 g protein, 31 g carbohyrate, 19 g fat, 35 mg cholesterol, 950 mg sodium Pillsbury Classic Cookbook #86, 33rd Bake-Off, p. 35 Submitted by Elaine Schultz, Miami, FL MC formatting by bobbi744@acd.net ICQ#2099532