Ingredients

600g cuttlefish                                  Ground spices:

200g prawns                                     10 shallots

2 fresh red chillies, chopped             4 pips garlic

1 stalk spring onions, chopped         2cm shrimp paste (toasted) belacan

4 tbsp oil                                          2-3 tbsp chilli paste

2 tsp corn flour                                3 tbsp tamarind juice

1/2 cup water                                   salt and sugar to taste

Method

Clean cuttlefish,remove head and intestines and keep it whole.wash and dry. Cut away the

tip (so that the air can escape)

Coat the inside with a little cornflour(so that the filling will stick) .Mix prawn paste,red

chillies and spring onions together until well combined.

Stuff each cuttlefish with the prawn paste.Can use a toothpick to seal the edges. You can

steam the cuttlefish or deep fry the cuttlefish until cook.

Heat up the oil, saute the grounded spices until fragrant. Add tamarind juice,water,salt and

sugar.

Add the cuttlefish and cook until gravy thickens.

2 acorn squash

2 carrots, grated

1 can (8 oz.) crushed pineapple

2 tbsp. dried white raisins

1/4 tsp. ginger

Cut squash in half; scoop out seeds. Place in baking dish. Combine

remaining ingredients and spoon into squash cavities. Bake at 350F for

30 minutes or until squash is tender.

· 4 firm eggplants
· 2 large onions, chopped
· 2 cloves garlic, minced
· 1 tbsp. chopped parsley
· 2 tbsp. ground pork
· 6 tomatoes, chopped
· salt and pepper
· 1/2 tbsp. sugar
· 4 whole tomatoes
· 2 tbsp. olive oil

Cooking Procedures :

1. Preheat oven to 325°F. Prepare a baking dish. Set aside.
2. Halve the eggplants and remove the ends. Scoop out the centers from the eggplants and sprinkle the shells with salt.
3. Let the shells stand for a few minutes. Wash the shells with cold water and wipe dry.
4. Sauté the eggplant shells in frying pan until just soft. Remove from pan and set aside. Keep warm.
5. In the same pan, sauté the onions until soft and translucent. Add the garlic, parsley, meat, and chopped tomatoes. Cook, and stirring constantly for 5 minutes.
6. Remove from heat and cool the mixture.
7. Fill the eggplant shells with the mixture and place them in a baking dish.
8. Slice halves the whole tomatoes and place on top of the filled shells. Sprinkle with salt, pepper and sugar, and drizzle an olive oil over the eggplants.
9. Add a bit of water to the baking dish. Place on the center rack of the oven. Bake for an hour or until done. Allow to cool and serve.

• 2 cups corn bread
• canola oil for spraying
• 1/2 cup chicken stock
• salt to taste
• 2 TB dried cherries
• pepper to taste
• 2 TB dark raisins
• 1 TB small dried apricots, diced
• 1 TB fresh sage, chopped
• 1 TB fresh thyme, chopped
• 6 boneless center cut pork chops, approximately 11/2 inches thick

Directions

Crumble the cornbread into a mixing bowl. Heat the chicken stock in a
small sauce pan. Add the dried cherries, raisins and apricots to the
chicken stock and allow to steep for 2 to 3 minutes. Pour the stock
with fruit into the cornbread. Stir in the sage and thyme, adding
salt and pepper to taste, until all ingredients are well incorporated.
Set aside.

Using a sharp boning knife, cut a pocket in the fleshy side of the pork chop forming a small pocket to insert the stuffing. Stuff cornbread mixture into the pockets, dividing equally among the pork chops. Seal the pocket with a toothpick cut in half (use both ends to pinch the pocket shut).

Preheat the oven to 375°F.

Spray the pork chops with canola oil and season to taste with salt and pepper. In a medium size skillet, sauté each pork chop for 3 to 4 minutes per side. Remove each pork chop and place in a sheet pan.
Cook the pork chops in the oven for approximately 15 to 20 minutes.
When done, an instant read thermometer should read 155°F when inserted into the center of the cornbread stuffing. Serves 6

• 3 to 4 boletes
• Salt and pepper to taste
• 4 tablespoons olive oil or more
• 2 garlic cloves, minced
• 2 prosciutto slices, minced
• 1 egg, slightly beaten
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 cup bread crumbs
• 1 teaspoon minced fresh basil, or 1/4 teaspoon dried basil

Directions

Remove the bolete stems and save for another dish or dry the stems for future use. In a sauté pan or skillet, sauté the tops of the mushroom caps in the olive oil for a few minutes or until they turn brown. With a slotted spoon remove them to a warm baking dish. In the oil that remains in the pan, sauté the garlic and prosciutto until the garlic is translucent. Allow the mixture to cool somewhat, then stir in the egg, Parmesan cheese, bread crumbs, basil, salt, and pepper.
Stuff the caps and bake them in a preheated 400º oven for 15 to 20 minutes or until lightly browned.

• 4 baking potatoes, baked
• 1/2 C. grated Cheddar cheese
• 1/4 C. chopped pimento
• 2 cans tuna, drained
• 1 C. mayonnaise
• 1/4 C. chopped scallion

Directions

Cut baked potatoes in half. Scoop the flesh from the
potatoes and put into a mixing bowl. Toss lightly with
remaining ingredients. Spoon mixture back into shells.
Bake for 20 minutes at 400 degrees

• 16 medium button mushrooms
• 4 ounces cream cheese or soy equivalent
• 1 tablespoon chopped fresh herbs
• Flat-leaf parsley for garnish (optional)

Directions

1. Clean mushrooms and remove stems. In a small bowl, mix together cream cheese and herbs.

2. There are two easy methods for proceeding from this point.

Method #1: Stuff each mushroom cap with 1 teaspoon herbed cheese. Place on a baking sheet and bake at 375° for about 12 minutes.

Method #2: Place mushroom caps on paper towel-lined plate and microwave on high for 2-1/2 to 3 minutes. Remove from microwave and let cool. Fill each mushroom cap with 1 teaspoon herbed cheese. just before serving, broil mushrooms until tops are lightly browned, about 30 seconds.

• 3 large acorn squash
• 1 cup water
• 6 tablespoons butter, melted
• 1 teaspoon lemon juice
• 3/4 teaspoon cinnamon
• 1/3 cup brown sugar, firmly packed
• 2-1/2 medium Granny Smith apples, peeled, cored, chopped
• 1/2 cup chopped pecans

Directions

Heat oven to 350F. Place squash (cut in half and seeded) cut side down in two 12″e x 8″ pans with approximately 1/2 water in bottom. Bake 30 minutes, Meanwhile, mix butter, juice, sugar with chopped apples. Divide mixture evenly among soft squash and return to oven for 30 minutes, or until tender. Sprinkle with pecans.

Yield: 6 servings

• (1) 7 – 8 1/2 ounce package corn-muffin mix
• 4 medium artichokes
• 2 tablespoons salad oil
• 1 medium red pepper, diced
• 3/4 pound cooked ham, cut into 1/2 inch chunks
• 3 green onions, sliced
• (1) 8 3/4 ounce can whole-kernel corn

Directions

ABOUT 2 HOURS BEFORE SERVING:

Prepare corn muffin mix in an 8″ x 8″ pan as label directs for corn bread; cool completely.

Meanwhile, cut off stem and about 1 inch across the top of each artichoke. Pull off small leaves from around the bottom. With kitchen shears, trim thorny tips of leaves. Rinse artichokes with running cold water.

In 5 quart Dutch oven over medium low-heat, place artichokes on wire rack about 1 inch boiling water. Cover and steam artichokes about 25 minutes or until leaves pull apart easily. Remove artichokes from Dutch oven; cool until easy to handle. Do not discard water in Dutch oven. Remove tiny leaves from artichoke centers. Scrape out, discard choke. Rince artichokes with running warm water, drain.

While artichokes are steaming, in 12 inch skillet over medium heat, in hot sald oil, cook red pepper until tender-crisp, about 5 minutes. Add ham and green onions and cook about 5 minutes longer or until vegetables are tender. Remove skillet from heat; stir in corn with it’s liquid. Crumble corn bread into vegetable mixture in skillet. Mix well.

Spoon corn-bread mixture into centers and between leaves of artichokes. Return artichokes to wire rack above water in the same Dutch oven. Over high heat, heat water to boiling. Reduce heat to medium-low; cover and steam artichokes 25-30 minutes until a leaf can be pulled off easily. Makes 4 main dish servings.

• 4 (4 oz.) Flounder Fillets
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 1/4 lb. Crab Meat, drained
• 4 tsp. minced onion
• 3 Tbsp. mayonnaise
• 2 tsp. Dijon mustard
• 1/8 tsp. pepper

Directions

Pat Fillets dry with paper towel. Combine spinach, Crab Meat, onion, mayonnaise, mustard and pepper. Spread an equal amount of mixture on each fillet; roll up from narrow end in a jelly roll fashion. Place Fillets seam side down in oiled baking dish. Cover with foil and bake at 375 F for 13 to 18 minutes or until fish just flakes when tested with a fork.

4 servings