White chocolate Raspberry Pie

Ingredients:

2 egg whites

1/2 teaspoon white vinegar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup sugar

1 baked (9-inch) pie shell

1 cup (6 ounces) white chocolate morsels

1/4 cup water

2 egg yolks, lightly beaten

1/2 cup raspberry jam

1 cup whipping cream

1/2 teaspoon vanilla extract

1/4 cup sugar

Directions:

Beat the egg whites, vinegar, 1/2 teaspoon vanilla and salt in a mixing bowl until soft peaks form. Add 1/2 cup sugar gradually, beating constantly until stiff peaks form. Spread the meringue over the bottom and up the side of the pie shell. Bake at 325 degrees for 15 to 20 minutes or until light brown. Let stand until cool.

Microwave the white chocolate in a microwave-safe dish or heat in a double boiler over simmering water until melted; stir. Add the water and egg yolks to the white chocolate and stir until smooth. Spread approximately 1/4 cup of the chocolate mixture in the prepared pie shell. Let stand until set. Speed up the process by chilling in the refrigerator. Spread the jam over the prepared layers.

Beat the whipping cream in a mixing bowl until soft peaks form. Add 1/2 teaspoon vanilla and 1/4 cup sugar gradually and mix well. Fold the remaining chocolate mixture into the whipped cream and spread over the jam. Freeze until firm. Garnish with fresh or frozen raspberries and white chocolate curls. If you are concerned about using raw egg yolks, use eggs pasteurized in their shells, which are sold at some specialty food stores, or use an equivalent amount of pasteurized egg substitute.

Note: Instead of its usual place on top of the pie, the meringue is placed on the bottom to form a light and airy shell.

Serves: 8

Penguin Cake

Ingredients:

1 (14-ounce) package angelfood cake

5-6 Tablespoons light rum

12 ounces semi-sweet chocolate chips

3 eggs

1 Tablespoon vanilla extract

Dash of salt

1-1/2 pints whipping cream, divided

2 Tablespoons sugar

3 Tablespoons powdered sugar

1/4 cup toasted slivered almonds or

chocolate shavings for garnish

Directions

Break cake into 2-inch pieces onto a cookie sheet. Sprinkle with rum. Set aside.

Melt chocolate over simmering water in a double boiler, stirring constantly. Add eggs 1 at a time. Add vanilla and salt and cook, stirring for 1 minute. Remove from heat and cool slightly.

Whip 1/2 pint of the whipping cream, adding the sugar gradually until stiff peaks are formed. Fold into chocolate mixture.

In a buttered 9-inch springform pan, layer cake with chocolate mixture, beginning and ending with the cake. There should be 3 layers of cake and 2 of chocolate.

Refrigerate cake for at least 6 hours. After that time, run a sharp knife around the sides of the pan and then remove pan sides. Whip remaining pint of whipping cream with 3 Tablespoons powdered sugar and generously frost top and sides of cake. Sprinkle with chopped nuts or shaved chocolate. Store in refrigerator or cover and freeze.

Serves: 8 - 10

Marinated Barbecued Pork Chops

Ingredients:

1/2 cup vegetable oil

1/4 cup dry white wine

1/4 cup lemon juice

1/4 teaspoon garlic powder

1 Tablespoon salt

1 teaspoon paprika

1/2 teaspoon pepper

6 bay leaves, halved

6 to 8 (1 inch thick) pork chops

Directions:

Combine all ingredients except pork chops in a 9 x 13 baking dish, mixing well. Add meat to marinade. Cover and marinate overnight in refrigerator, turning occasionally. Remove chops from marinade and place about 4 to 5 inches above medium coals. Grill for 30 to 45 minutes or until chops are no longer pink, turning and basting occasionally.

Note: Must be prepared 1 day in advance.

Serves: 6 - 8

Guisado de Chile Verde (Green Chile Stew)

Ingredients

2 pounds pork or beef, cubed

3 cups tomatoes

1/4 cup flour

2 cups water

2 tablespoons shortening

1/2 teaspoon garlic powder

2 large onions, chopped

2 teaspoons salt

3 cups chopped green chile*

Directions

Dredge the meat in flour. Place the shortening in a heavy skillet and brown meat at medium heat. Place meat in a large stewing pot. Sauté the onions in the remaining shortening and add to stewing pot. Add all remaining ingredients to stewing pot and simmer at low heat for 1 hour.

* Varied amounts may be used.

Yield: 6 servings

Grilled Bourbon Chicken

Cómo achicar sus caderas

Ingredients:

4 chicken breast halves

1/3 cup bourbon

1/3 cup Dijon mustard

1/3 cup packed brown sugar

1/3 cup soy sauce

1/3 cup chopped scallions

1 Tablespoon Worcestershire sauce

1/2 teaspoon pepper

Directions:

Rinse the chicken and pat dry. Arrange in a shallow dish. Combine the bourbon, Dijon mustard, brown sugar, soy sauce, scallions, Worcestershire sauce and pepper in a bowl and mix well. Spoon over the chicken, turning to coat. Marinate, covered, in the refrigerator for 24 hours, turning frequently. Drain, discarding marinade.Grill the chicken over hot coals for 25 minutes or until cooked through, turning occasionally.

Servings: 4

Linguini alla Puttanesca

Ingredients:

1/2 cup olive oil

3 garlic cloves, crushed

1 teaspoon red pepper flakes

12 ounces canned tomatoes

2 Tablespoons capers

4 ounces kalamata olives, sliced

1 teaspoon oregano

1-1/2 inches anchovy paste (from tube)

Chopped fresh parsley to taste

Salt and pepper to taste

Hot cooked linguine

Directions:

Combine the olive oil, garlic and red pepper flakes in a saucepan. Cook until the garlic begins to brown, stirring frequently. Stir in the tomatoes, capers, olives and oregano. Bring to a boil; reduce heat.

Simmer for 25 minutes, stirring occasionally. Add the anchovy paste and mix well. Stir in parsley, salt and pepper. Spoon over linguini on a serving platter.

Note: Little saying in Italy; "if a wife wants her husband to stay home she will make this dish because the aroma is more enticing than a lady of the evening.

Serves: 4