This Sunday marks the 91st consecutive year that Father’s Day has been observed in the United States.

One thing that hasn’t changed in all those years is that most dads enjoy being treated to a delicious, leisurely breakfast on their special day, whether at home or at their favorite restaurant.

What has changed is a new appreciation of what’s healthy and what isn’t. No longer does Dad’s manly breakfast have to be awash in fat and high cholesterol. Omelets, frittatas, pancakes, waffles, French toast — almost any egg dish can be prepared with whole-egg substitutes like ConAgra’s Egg Beaters or Nulaid’s ReddiEgg, which incorporate all the nutritional value of egg whites without the artery-clogging qualities of the yolk.

ASPARAGUS FRITTATA

1-1/2 cups (12 ounces) egg substitute

1/2 cup shredded reduced-fat Swiss cheese

1/4 cup skim milk

No-stick cooking spray

10 fresh asparagus spears, cut into 1-inch lengths

1 small onion, thinly sliced

1/4 teaspoon  salt

1/8 teaspoon black pepper

1 medium tomato, chopped

Preheat broiler. Mix egg substitute, cheese and milk in medium bowl until well blended; set aside.

Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat. Add asparagus, onions, salt and pepper; cook and stir 3 minutes, or until vegetables are crisp-tender. Add tomatoes; cook 1 minute, stirring occasionally. Add egg-substitute mixture. Reduce heat to low; cover skillet with lid. Cook 12 minutes, or until bottom of frittata is set but top is still slightly moist. Remove lid from skillet.

Place skillet under broiler. Broil 2 minutes, or until top is set but not browned. Cut into 4 wedges to serve.

Nutritional information per serving: 110 cal., 3g fat, 10 mg chol., 360 mg sodium, 8g carb.

CARAMELIZED ONION & PARMESAN OMELET

1 tablespoon vegetable margarine

1 tablespoon extra virgin olive oil

2 medium onions, halved and thinly sliced

4-1/2 teaspoons balsamic vinegar

Olive oil no-stick cooking spray

1/4 cup arugula

1/2 teaspoon minced garlic

3/4 cup egg substitute

1/4 cup shredded Parmesan cheese

1/4 teaspoon black pepper

For onions: heat margarine and oil in medium sauté pan over medium-low heat. When margarine has melted, add onions; stir to coat. Cook 10 minutes, stirring occasionally. When onions have softened and start to brown, add vinegar.

Cook onions an additional 20 minutes or until very soft and dark brown in color. Reserve 1/3 cup of the onions for omelet. Cool and store remaining onions in an airtight container for another use.

For omelet: lightly spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Add the reserved onions, arugula and garlic to skillet. Saute 1 minute or until arugula has wilted.

Combine Egg Beaters, cheese and pepper; pour mixture into skillet. Cook untouched 1 minute or until edges begin to set. Gently pull edges towards center to allow uncooked portion to run beneath. Repeat twice; cover with lid. Continue cooking 1 to 2 minutes more or until center is set.

Fold omelet in half. Cut in half; serve immediately. Serves 2.

Nutritional info per serving: 116 cal., 5g fat, 7mg chol., 354mg sodium, 3g carb., 14g protein.

GOLDEN WAFFLES WITH STRAWBERRIES

2 cups flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1-1/2 cups fat free milk

1/2 cup egg substitute

1/4 cup melted margarine

1 teaspoon vanilla extract

No-stick cooking spray

2 cups sliced fresh strawberries, washed and hulled

Whipped topping, options



Combine flour, sugar, baking powder and salt in medium bowl with wire whisk to evenly distribute the ingredients. Add milk, egg substitute, margarine and vanilla. Blend with wire whisk until batter is smooth and lump-free. Batter should be thick but pourable.

Spray grids of hot waffle iron with cooking spray. Pour about 1/3-cup batter onto hot waffle iron. Cook according to manufacturer’s suggestion.

Place cooked waffles on wire rack while cooking more waffles. Divide strawberries over waffles. Serve with whipped topping or confectioners’ sugar, if desired. Makes 8 servings.

CINNAMON FRENCH TOAST

1 cup egg substitute

1/3 cup fat-free milk

1 teaspoon cinnamon

1 teaspoon  vanilla extract

No-stick cooking spray

10 thick slices multi-grain bread

Maple or berry syrup

Preheat oven to 200°F. Whisk together egg substitute, milk, cinnamon and vanilla in shallow medium bowl; set aside. Spray large nonstick skillet with cooking spray; heat over medium heat.

Dip 3 or 4 of the bread slices into egg mixture, turning to evenly coat both sides of each slice. Add to skillet; cook 3 minutes on each side, or until golden brown on both sides.

Place toast slices on baking sheet; cover with foil. Place in oven to keep warm. Repeat with remaining Egg Beaters mixture and bread slices.

Serve with syrup, if desired. Makes 5 two-slice servings.

As we wend our way toward hot weather, salads begin to take on greater importance in menu planning. And why not? They are light, filling and, when properly presented, they appeal as much to the eye as they do to the palate.

Stylish salads are always welcome whether they are the main dish or simply a side dish.

Some guidelines should be followed. Be sure the greens are thoroughly cleaned. The easiest way to wash greens is to place them in a large bowl full of cold water, swish them around for 30 seconds or so and lift them gently from the water so that the grit remains behind.

It is equally important that salad greens be well dried. Any water left on them will dilute the dressing and keep it from coating the greens as desired.

The easiest way to dry salad greens is to roll them up in a cotton towel or whirl them in a salad spinner.

BLUEBERRY SALAD

8 cups mixed salad greens

2 cups fresh blueberries

1/2 cup crumbled Gorgonzola or blue cheese

1/4 cup chopped and toasted walnuts or pecans

Vinaigrette dressing

Toss together first 4 ingredients; drizzle with desired amount of vinaigrette, tossing gently to coat. Makes about 6 servings.

Basic Vinaigrette

1/2 cup extra virgin olive oil

3 tablespoons or more of a good wine vinegar

Salt and freshly ground black pepper to taste

1 heaping teaspoon Dijon mustard

1 large shallot, peeled and cut into chunks

Combine all ingredients except the shallot in a blender and turn the machine on. A creamy emulsion will form within 30 seconds. Taste and add more vinegar, a teaspoon or two at a time, until the balance tastes right.

Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing.

Taste, adjust seasoning and serve.

This dressing is best made fresh, but will keep a few days in the refrigerator. Before using, bring back to room temperature and whisk briefly.

STRAWBERRY & SPINACH SALAD

1/4 red onion, thinly sliced

2 (6-ounce) bags baby spinach

1 (16-ounce) container strawberries, quartered

1 (4-ounce) package crumbled blue cheese

1/2 cup sliced toasted almonds

Red wine vinaigrette

Salt and freshly ground pepper

Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste. Serves 6.

Red Wine Vinaigrette

1/2 cup red wine vinegar

1-1/2 cups olive oil

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon black pepper

1 teaspoon Dijon mustard

1/2 clove crushed garlic (optional)

Combine all ingredients in a glass jar with a screw-on lid. Tighten lid and shake vigorously for 1 minute before serving. Yields 2 cups.

BROCCOLI COLE SLAW

2 (3-ounce) bags Ramen Noodle Soup

3/4 stick butter

1/4 cup slivered almonds

2 (12-ounce) bags broccoli cole slaw (in the salad greens produce section)

1/4 cup sunflower seeds

Chopped green onions, for garnish

Dressing Mix:

3/4 cup canola oil

1/4 cup sugar

1/4 cup apple cider vinegar

1 Ramen noodle seasoning packet

Put the Ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low heat. Add the crushed noodles and slivered almonds to the skillet and sauté, stirring occasionally (keep temperature at low/medium heat).

Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds and sunflower seeds.

Pour dressing over salad and toss to coat. Garnish with chopped green onions. Serves 10.

VEGETABLE-RAISIN GARDEN SALAD

1/2 cup olive oil

3 tablespoons lemon juice

2 tablespoons chopped fresh basil leaves

1/2 teaspoon black pepper

4 lettuce leaves

1 cup shredded zucchini

1 cup shredded carrots

1 cup shredded beets

3/4 cup raisins

Combine olive oil, lemon juice, basil and pepper in jar. Shake well to mix.

Arrange lettuce leaves on four serving plates. Arrange shredded zucchini, carrots and beets evenly among plates and top with raisins. Drizzle with dressing. Serves 4.

TURKEY SALAD WITH CRANBERRY DRESSING

1 pound fully-cooked boneless turkey breast

1 pound iceberg lettuce, chilled and torn into pieces

1 pound red tart apples, unpeeled & cored, cut into 1/2-inch dice

3/4 pounds Bibb lettuce, chilled and torn into pieces

2 teaspoons orange juice

1 pound cantaloupe, peeled, cut into 3/4-inch dice

1 pound seedless red grapes

16 ounces jellied cranberry sauce

4 ounces cranberry juice cocktail

4 large kiwifruit, peeled and sliced

Cut cooked turkey into 2-inch julienne strips. Combine lettuces in a chilled large container.

In a separate bowl, combine apples and orange juice, mixing thoroughly to coat apples with juice. Add cantaloupe and grapes. Fold in julienned turkey strips.

To make Cranberry Salad Dressing, combine cranberry sauce and cocktail juice. Blend until smooth. Cover and refrigerate until served.

Place 8 ounces lettuce on each 6 to 8 inch plate. Arrange 12 ounces fruit mixture atop lettuce.

Garnish with 4 to 5 kiwi slices. Serve each portion with 2 ounces cranberry dressing. Serves 8.

A short growing season combined with a highly perishable commodity means fresh California cherries are available at a reasonable price for only a few weeks, starting in late May. So get ’em while you can!

Bings, the dark, sweet cherries now in abundance in supermarket produce bins and farmers’ markets, are the ones all other cherries are judged by.

Best when eaten raw and fresh, there are, nevertheless, scores of great recipes using this delicate fruit.

CLASSIC CHERRY PIE

Pastry:

2 cups flour

1 teaspoon salt

1/3 cup plus 1 tablespoon chilled butter

1/3 cup plus 1 tablespoon chilled shortening

4 to 6 tablespoons ice water

Filling:

8 cups pitted cherries

1 cup sugar, about (to taste)

1/2 cup flour

1/4 teaspoon almond extract

2 tablespoons butter

For pastry, put flour and salt into food processor. Cut butter into pieces and put into processor bowl. Pulse a few times, just until texture of coarse meal is achieved (or mix by hand in a mixing bowl). Sprinkle in cold water, 1 tablespoon at a time, pulsing the processor each time. Mix just until dough comes together. Form into a ball, divide in half and refrigerate for at least 30 minutes.

Preheat oven to 425°F. Stir together sugar and flour. Add pitted cherries and mix well.

On a floured board, roll out half the dough and line a 9-inch pie plate. Add filling, sprinkle with almond extract and dot with butter, cut in pieces. Roll out remaining dough and cover filling. Crimp edges and make slits on top for steam to escape. Or, cut remaining dough into strips for lattice top.Cover edges of pie with foil to prevent burning.

Bake 35 to 45 minutes, removing foil during the last 15 minutes. Pie is done when crust is brown.

FRESH CHERRY CLAFOUTI

1-1/4 cups milk

1/3 cup sugar

3 eggs, lightly beaten

1 tablespoon vanilla

1/3 cup unbleached flour

1/3 cup whole-wheat pastry flour

3 cups Bing cherries, pitted

Powdered sugar

Combine milk, sugar, eggs, vanilla and flours in blender or food processor. Process until smooth.

Lightly butter a 9-inch pie plate. Spread cherries evenly over bottom of plate. Pour batter on top, smoothing to cover fruit.

Bake at 350°F about 1 hour or until puffed and lightly browned, and knife inserted in center comes out clean. Serve warm, sprinkled with powdered sugar. Serves 6.

CHERRY SAUCE

1-1/2 pounds Bing cherries, pitted

1-1/2 pounds granulated sugar

3/4 cup water

1/4 teaspoon almond extract

1tablespoon fresh lemon juice

In medium-sized, non-reactive heavy saucepan, alternate layers of cherries and sugar. Set aside and allow the cherries to macerate for at least an hour.

Add water and almond extract to the saucepan and bring the cherries to a boil over high heat, stirring occasionally. Reduce heat slightly and simmer for 15 minutes or until the mixture starts to thicken, skimming off any foam that rises to the surface. Stir in lemon juice and cool to room temperature. Refrigerate until time to use. This sauce will keep up to 6 weeks in the refrigerator. Makes 4 cups.

CHERRY CHOCOLATE CHEESECAKE PIE

Pastry for a single-crust 9-inch pie

1 (8-ounce) package cream cheese, cut into chunks

3/4 cup sugar

1/4 cup unsweetened cocoa

2large eggs

1 cup unflavored low-fat yogurt

1/8 teaspoon almond extract

1-1/2 cups pitted fresh Bing cherries

Roll out pastry, ease into a 9-inch pie pan and flute onto rim. Prick pastry all over with a fork and bake on the bottom rack in a 350°F oven until golden, about 20 to 25 minutes.

In a bowl with an electric mixer, beat the cream cheese, sugar and cocoa until mixture is creamy. Beat in the eggs until blended. Then add yogurt and almond extract to the mixture. Beat until smooth. Stir in cherries. Scrape into the pastry.

Bake in a 350°F oven until the center of the cheesecake jiggles only slightly when gently shaken, about 40 minutes. Let the cheesecake cool on a rack, then cover and chill in refrigerator until cold, at least 3 hours or up to a day. Makes about 10 servings.

TROPICAL CHERRY SALAD

2 cups fresh Bing cherries, pitted

1 large mango, peeled, pitted and sliced

1 cup fresh (or one 8-1/2 ounce can) pineapple chunks

4 to 6 large lettuce leaves

1/4 cup coarsely chopped pecan halves

Lime Salad Dressing (recipe follows)

Arrange cherries, mango and pineapple on lettuce-lined platter. Sprinkle nuts over fruit. Drizzle with Lime Dressing, or pass dressing with salad. Makes 2 or 3 servings.

LIME SALAD DRESSING

Combine 2 tablespoons each honey, lime juice and pineapple juice or syrup and 1/4 teaspoon grated lime peel. Slowly blend in 1/4 cup vegetable oil. Makes about 1/2 cup.

CHERRY & TURKEY SALAD

Vinaigrette:

1/3 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon mustard

1 teaspoon honey

1/4 teaspoon salt

Freshly ground black pepper to taste

Salad:

1 head Romaine lettuce, torn into bite-size pieces

1/2 cup crumbled feta cheese

1/4 cup diced green onion, some green included

1 (11-ounce) can mandarin oranges

1 cup smoked turkey, dark and white mean, cut into 1/2-inch cubes

2/3 cup fresh Bing cherries, washed, halved and pitted

For vinaigrette: Whisk all ingredients in a bowl and store in refrigerator.

For salad: Toss all ingredients, except the cherries, in a large bowl. Drizzle vinaigrette over salad, reserving 1 tablespoon. Toss salad. Drizzle remaining tablespoon of vinaigrette over cherries and toss to coat.

Arrange salad on individual plates and sprinkle with cherries. Serves 4.

The coming holiday weekend is the unofficial start of the summer cookout season, so now may be the right time to brush up on the do’s and don’ts of grilling.

To help, New York Times best-selling author Jamie Purviance reveals his Top 10 Grilling Do’s and Don’ts:

1. Preheat the grill. If cooking grates aren’t hot enough, food will stick and won’t have a chance of searing properly or developing grill marks. Even if a recipe calls for medium or low heat, you should preheat the grill on high first to at least 500° F.

2. Don’t start with dirty grates. Leftover gunk on the grates acts like glue, binding both your new food to the old and all of it to the grates. After preheating the grill for about 10 minutes, brush the grates off with a sturdy, long-handled brush with stainless steel bristles. Clean grates will provide a smooth surface to perfectly grill steaks, burgers, chicken and more.

3. Get your act together. Bring everything you need near the grill before grilling. If you have to run back into the kitchen while your food is cooking, you might overcook or burn the food.

4. Give yourself at least two heat zones. If you set up your grill for one type of heat only, your options are limited. Have at least two heat zones – one for direct heat (where the fire is right under the food) and one for indirect heat (where the fire is off to the side of the food).

Many foods, such as steaks, are seared quickly over direct heat and then finished over indirect.

5. Don’t overcrowd the grill. Packing too much food into a tight space restricts your flexibility. Leave at least a quarter of the cooking grates clear, with plenty of space between food for easy maneuverability.

6. Use the lid. When the lid is closed, the cooking grates are hotter, the grilling times are faster, the smoky tastes are stronger and the flare-ups are fewer. So put a lid on it. Just don’t forget to open the charcoal grill’s lid vent at least halfway to allow proper airflow.

7. Don’t touch the food much. Most people like food seared to a deep brown color with plenty of beautifully charred bits. The trouble is, many move their food so often it doesn’t get enough time in one place to reach that color and flavor. In nearly all cases, except for chicken, turn food just once or twice.

8. Take charge of the fire. A charcoal fire climbs to its hottest temperatures first and then loses heat either quickly or slowly, depending on the type of charcoal and how you tend the fire. Refuel before losing too much heat, rearrange coals, sweep away the ashes that could clog the bottom vents, and adjust the vents on the lid for ideal airflow.

9. Don’t serve rubbery chicken. A correctly grilled chicken breast should gently yield when you press the surface with your fingertip. Get an instant-read thermometer for an even more reliable test of doneness.

10. Do use the grill for more than grilling. It used to be that grilling meant one thing: meat charred over open flames. Today, everything from fruits and vegetables through desserts can be prepared on a grill.

Purviance’s new cookbook, “Weber’s New Real Grilling,” can be purchased at www.weber.com.

GRILLED PORK CHOPS

4 pork rib chops, about 1-1/4 inches thick each

Marinade:

1/4 cup plus 1 tablespoon fresh lemon juice

3 tablespoons soy sauce

1 olive oil

1/2 teaspoon light brown sugar

1/4 teaspoon chopped fresh rosemary

1/4 teaspoon salt

1/4 teaspoon black pepper

Marinade: In a medium bowl, whisk together the marinade ingredients.

Place the chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 30 minutes. Remove the chops from the bag and discard the marinade.

Sear the chops over direct high heat (500°F) for 6 minutes, turning once halfway through searing time. (The best way to gauge the temperature is to set an oven thermometer on the grate.) Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Season with salt and pepper. Serves 4.

BBQ CHICKEN

5 to 6 pounds assorted frying chicken pieces

1/4 cup olive oil

Salt and freshly-ground pepper

Barbecue Sauce

Prepare grill for indirect cooking and position grilling rack 4 to 6 inches from heat.

Run chicken pieces with oil and sprinkle them with salt and pepper. For the initial browning, place the chicken pieces, skin-side-down, directly over the hot coals (you will move them later for indirect cooking). Turn frequently for about 10 minutes until browned on both sides. Have a spray bottle of water at hand to douse flare-ups.

Move chicken to another part of the grill so the pieces are no longer directly over the fire (although they may overlap slightly).

Cover the grill, with vents open halfway, and cook for 10 minutes. Turn and cook, covered, 5 minutes more. Brush generously with sauce, cover, cook a final 5 minutes. Pass the remaining sauce around the table.

BBQ SAUCE

1 teaspoon crushed garlic (2 to 3 cloves)

3/4 cup white vinegar

1 (6-ounce) can tomato paste

1/4 cup dark molasses

1/4 cup light molasses

1/4 cup water

2 tablespoons orange marmalade

1-1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ginger

1/2 teaspoon ground mustard

1/4 teaspoon allspice

1/4 teaspoon celery seed

1/4 teaspoon dried thyme leaves

1/8 teaspoon cayenne pepper

1 small bay leaf

1 tablespoon liquid smoke

In a medium-sized saucepan, combine all ingredients except the liquid smoke.

Bring to a boil. Reduce heat and simmer gently, uncovered, for 20 minutes, stirring occasionally. Remove from heat. Add liquid smoke and stir. Yields about 2 cups.

While cattle drives still exist in parts of the Western United States, the images of cowboys cooking over campfires are becoming pictures of a largely bygone era.

Today’s ranch hands are as likely to be using blenders and instant-read meat thermometers as they are to be checking their Smart Phones for the latest news.

But cowboy meals — using basic ingredients and simple techniques — are as popular today as ever, and with this weekend’s Rowell Ranch Rodeo coming up in Castro Valley, what better time to try some of these distinctly “Old West” recipes.

RANCH HOUSE STEW

4 tablespoons vegetable oil

3/4 cup all-purpose flour

2 teaspoons onion powder

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

2 pounds beef chuck, cubed

12 small boiling onions, blanched and peeled

1 bay leaf

1 dried chipotle pepper

1 (10-ounce) can condensed onion soup

3 (10-1/2 ounce) cans beef broth

1 teaspoon liquid smoke

1 pound potatoes (Yukon Gold), cut in 2-inch chunks

6 carrots, peeled, cut into 2-inch chunks

3 stalks celery, cut into 1-inch chunks

3 tablespoons flour mixed with

1 tablespoon cold water

In a large pot, heat oil over medium-high heat.

In a plastic bag, mix together flour, onion powder, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated.

Brown meat in hot oil, in batches, about one minute per side. Remove meat, reduce heat to medium and add onions. Brown onions, about 3 minutes total, then remove from pot and set aside

Drain excess fat from pot. Add browned meat, bay leaf, chipotle pepper (if using), onion soup and beef broth to the pot. Stir and bring to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally.

Add liquid smoke, potatoes, carrots, browned onions and celery. Slowly stir in the flour-water mixture into stew. Cook 30 minutes more. Season finished stew with salt and pepper to taste. Makes 6 to 8 servings.

CORN MUFFINS

4 cups milk, heated to boiling

2 cups fine cornmeal

1 tablespoon butter

Salt

1 cup wheat flour

2 eggs, well-beaten

Pour boiling milk over cornmeal. While the mixture is still hot, add one tablespoonful of butter and a little salt, stirring the batter thoroughly.

Let stand until cool, then add wheat flour and the two well-beaten eggs.

When mixed sufficiently, put the batter into well-greased shallow tins (or, better yet, into gem pans) and bake in oven for one-half hour, or until richly browned.  Serve hot.

— Farmer’s Almanac 1885

COWPOKE FRIED CHICKEN

2 cups flour

1-1/2 pounds frying chicken, cut into pieces (or breasts, thighs, legs, etc)

1 tablespoon seasoning salt

1 tablespoon garlic powder,

1 tablespoon salt

1 teaspoon white pepper

1 cup buttermilk

2 eggs, wisked together

1/4 cup flour (to dip chicken in before milk mixture)

1 tablespoon baking powder

Oil for frying

Combine dry ingredients, except leave the 1/4 cup flour on the side. Mix eggs and milk well (with a whisk) in a bowl. Preheat cooking oil to 340°F in a deep pot. Do not fill more than half way with oil — best at less than half full.

Dip chicken pieces into dry batter, cover lightly, then dip chicken into wet batter, coating thoroughly and then dip it back into dry mixed batter and coat.

Drop chicken into heated oil and cook until chicken is done, about 8 to 12 minutes each side. Use tongs to remove chicken and let dry on paper towel.

COWBOY COBBLER

Crust:

5 cups all-purpose flour

1 teaspoon baking powder

1 cup shortening

1 cup cold water

Cobbler:

1 cobbler crust

1 cup granulated sugar

6 cups peaches, drained and juice reserved

1 cup butter, melted

1 cup brown sugar

1 teaspoon cinnamon

1/2 cup half-and-half

1 cup drained peach juice

1/2 cup Black Jack Daniels

For the crust: Mix dry ingredients and add shortening. Cut in with a fork. Mixture should look like coarse meal. Add cold water gradually to make a ball. Divide into 2 balls, top and bottom, and refrigerate for 30 minutes. Roll out one and line a 14-inch pan or 14-inch Dutch oven. Roll out remainder and cut into 1-inch slices for latticework on top.

For the cobbler: Melt butter in saucepan. Add peaches, brown sugar, cinnamon, sugar and half-and-half. Mix well. Line pan or Dutch oven with crust. Pour in fruit mixture. Cover top with strips of crust in latticework pattern. Bake for 45 to 50 minutes. Moisten strips with water before baking and sprinkle sugar on latticework for crispy finish.

So, after you’ve gotten the card, the flowers, the chocolates (you did get all that stuff, right?), what can you do that will make Mom feel really special?

Well, you could take her out for a meal at her favorite restaurant. Or, if you’re feeling especially creative and you know your way around the kitchen, you could whip up a little something at home.

FRESH STRAWBERRY SCONES

1-3/4 cup unbleached flour

4 tablespoons butter, refrigerated

2 teaspoons baking powder

1/2 cup orange or apple juice concentrate

1/4 cup plus 1 tablespoon milk

1 teaspoon lemon zest

2 cups sliced strawberries

4 tablespoons strawberry jam

Special equipment recommended: a rubber spatula.

Stir the flour and baking powder together. Cut in the cold butter until the mixture resembles coarse crumbs. Mix the fruit juice concentrate and milk together, stir in the lemon zest.

Make a well in the center of the flour mixture, pour in the liquid and begin to mix together using the rubber spatula. The dough should come together forming a ball, yet remain fairly sticky, hence the need for the spatula, which will make your task much simpler.

Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness (you may need to work in an extra tablespoon or two of flour). Put the dough down to a circle about 3/4-inch thick, wrap in plastic and refrigerate for at least one hour.

Prepare a baking sheet by sprinkling it with a generous amount of flour. Cut the dough with a serrated knife down the middle, as if you were splitting an English muffin. Place the bottom half of the scone dough on the baking sheet, lay the sliced strawberries evenly and place dollops of the jam to cover the bottom half. Lay the top of the scone dough over this and slightly crimp the edges together.

Carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent if from sticking while it bakes. If not, add a little extra.

Pre-heat the oven to 400°F. Cut the dough, using a blunt knife, into 8 equal pie-shaped wedges. Brush the top with a little milk or egg whites for a shinier appearance. Bake for 14 minutes or until browned. Serve when cooled just enough to handle. Serves 8.

BACON & ASPARAGUS CRUSTLESS QUICHE

6 ounces bacon, diced

1/2 pound asparagus, cut into 1-inch pieces

4 ounces cremini mushrooms, sliced

4 ounces shredded Swiss cheese

1-1/2 cups heavy whipping cream

4 large eggs

1/4 teaspoon salt

Freshly ground black pepper

Position oven rack to center position. Preheat oven to 400°F. Butter a 10-inch pie plate.

Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons fat from skillet. Cook and stir asparagus and mushrooms in the remaining fat until asparagus is tender, about 5 minutes.

Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.

Whisk cream, eggs, salt and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.

Bake until quiche is set and a knife inserted in the center comes out clean, about 30 minutes

PEANUT BUTTER CREAM CHEESE TORT

Crust:

1 cup graham cracker crumbs

1/4 cup packed brown sugar

1/4 cup butter, melted

1/2 cup finely chopped peanuts

Filling:

2 cups creamy peanut butter

2 (8-oz.) packages cream cheese, softened

2 cups sugar

2 tablespoons butter, softened

2 teaspoons vanilla extract

1-1/2 cups heavy whipping cream, whipped

Chocolate Topping:

4 ounces semisweet chocolate chips

3 tablespoons plus 2 teaspoons brewed coffee

Combine all crust ingredients. Press onto the bottom and halfway up the sides of a 10-inch springform pan. Chill.

For filling, beat peanut butter, cream cheese, sugar, butter and vanilla in a large bowl on high until smooth, about 2 minutes. Fold in whipped cream and gently spoon into crust. Refrigerate 6 hours or overnight.

For topping, in a microwave, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Yields about 14 servings.

Sunday is Cinco de Mayo, an important and festive Mexican holiday, celebrating the victory of the Mexican Army over the French at the Battle of Puebla in 1862.

It is often called Mexican Independence Day – in error, since Mexico declared its independence on Sept. 16, 1810, some 50 years earlier.

A relatively minor holiday south of the border, it has evolved into the favorite celebration of Mexican culture and heritage in California, where Mexican food is arguably the state’s most popular cuisine.

EMPANADAS

Shell:

2 cups flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 tablespoon salt

1/3 cup shortening

1/3 cup ice water

Filling:

1 medium sized onion, chopped

3 cloves garlic, minced

4 tablespoons vegetable oil

2 tomatoes, peeled

2 cups cooked beef, chopped

1/2 cup beef stock

1/4 cup raisins

1 teaspoon vinegar

1/8 teaspoon ground cloves

1/8 teaspoon ground cumin

Salt and pepper, to taste

For the shell: Preheat oven to 375°F.

Sift together flour, sugar, baking powder and salt. Cut the shortening into the flour as though you were making a pie crust by working it in with your fingertips until the mixture resembles coarse crumbs.

Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered, about 10 minutes.

Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of empanada filling on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal.

Bake at 375°F for 15-20 minutes. Makes 1 dozen.

For the Filling: Sauté onions and garlic in hot oil until translucent. Add meat, sauté 5 more minutes. Stir in tomatoes, stock and remaining ingredients. Simmer for 30 minutes.

SALSA VERDE

14 tomatillos, husked and rinsed

1/2 large white onion, coarsely chopped

3 garlic cloves

3 chiles de arbol or other dried red chiles

Coarse salt

Place tomatillos in a large saucepan and cover with water. Bring to a boil, and reduce heat to simmer until tomatillos have softened but not burst, about 5 minutes. Reserve 1 cup cooking liquid. Strain tomatillos through a fine sieve.

Purée tomatillos, onion, garlic, chiles, 2 teaspoons salt and 1/2 cup reserved cooking liquid in a blender or food processor until smooth. For a thinner consistency, add remaining cooking liquid. Season with salt to taste. Yields 4 cups.

SOUTHWEST CHICKEN SALAD

4cups cubed rotisserie chicken

2 cups frozen corn, thawed

1 cup chopped roasted sweet red peppers

1 cup chopped red onion

1 cup minced fresh cilantro

Dressing:

3 tablespoons lime juice

3 tablespoons olive oil

4 teaspoons honey

2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon coarsely ground pepper

Torn mixed salad greens

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. To serve, top salad greens with chicken salad; sprinkle with sliced almonds, if desired. Yields 12 servings.

CHICKEN & CHEESE QUESADILLAS

8 burrito-size flour tortillas

2 cups shredded rotisserie chicken (without skin)

2 cups shredded Cheddar-Monterey Jack cheese

1/4cup chopped fresh cilantro

2 teaspoons vegetable oil

1/4 cup Ranch Dressing

1/2 cup chunky salsa

1 tablespoon chopped fresh cilantro

On 4 tortillas, layer chicken, cheese and 1/4 cup cilantro. Top with remaining tortillas. Brush top of each quesadilla with about 1/2 teaspoon oil.

Heat 12-inch nonstick skillet over medium heat. Place 1 quesadilla in skillet ,oil side down; brush top side with about 1/2 teaspoon oil. Cook about 1 minute or until light golden brown.

Carefully turn quesadilla; cook 1 minute longer. Repeat with remaining quesadillas. Drizzle quesadillas with dressing and salsa. Sprinkle with 1 tablespoon cilantro. To serve, cut into wedges. Serves 4.

PORK & PEPPER FAJITAS

1 pound boneless pork loin roast, cut into thin strips

1 green bell pepper, cut into thin strips

3/4 cup salsa

4 (8 to 10-inch) flour tortillas

1 cup shredded Monterey Jack or Cheddar cheese

Chopped fresh cilantro

Coat large nonstick skillet with nonstick cooking spray; heat skillet over medium-high heat. Stir-fry pork and green pepper in hot skillet for 3 to 4 minutes or until pork is lightly browned. Stir in salsa; heat through.

Wrap tortillas in paper towels. Microwave on High power about 30 seconds or until warm.

Spoon pork mixture onto tortillas; sprinkle with cheese. Top with cilantro or parsley. Fold in ends; roll up tortillas. Serve with additional salsa. Serves 4.

While shopping in the supermarket these days, you’re likely to see as many packages labeled “Gluten-Free” as those reading “Fat Free” and “Sugar Free.”

Gluten is a protein found in four grains – wheat, rye, barley and triticale. It is what gives elasticity to dough, helping it to rise and keep its shape and often giving the final product a chewy texture.

For a small percentage of the population, particularly those who suffer from celiac disease, eating foods containing gluten can cause an allergic reaction that is sometimes severe. For those without such allergies, there is no particular health reason to switch to gluten-free foods.

For those going gluten-free it doesn’t mean passing up the many essential nutrients found in whole grains. There are many available that have no gluten, including buckwheat, corn, oats, quinoa, rice, sorghum and millet. They can provide a host of flavors and textures to all of your meals.

To replace gluten, you’ll need to use other thickeners like xanthan gum or guar gum in your baking. The ingredients call all be found in grocery and health-food stores.

CRISPY CHICKEN NUGGETS

3 skinless, boneless chicken breasts

1/2 cup gluten-free flour mix

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon gluten-free Italian herb seasoning blend

1 large egg and 1 tablespoon olive oil, whisked together

1 cup crushed Rice Chex cereal

1/2 cup freshly grated Parmesan cheese

1/4 cup olive oil for frying

1/4 cup canola oil for frying

Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until they are about 1/4-inch thick. Repeat with each breast.

Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2x2-inch nuggets.

Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all-purpose flour, salt, pepper and seasonings.

In second dish, combine egg and olive oil mixture. Whisk to thoroughly combine.

In third dish, combine crushed gluten-free Rice Chex cereal and grated Parmesan cheese.

Coat each chicken strip in flour mixture, then dip in egg-olive-oil mixture and, lastly, evenly coat with Rice Chex crumb Parmesan cheese mixture.

Place the nuggets on a large baking sheet lined with parchment paper. Refrigerate for about 30 minutes before frying.

In a large, heavy skillet, heat frying oils over medium-high heat.

Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.

PANCAKES

1 cup brown rice flour

1/2 cup potato starch

1/2 cup ground almonds

3 teaspoons sugar

3 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 cup fat-free milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.

In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yields 6 two-pancake servings.

Nutritional information per serving: Cal. 242, Fat 10g, Chol. 81g, Sodium 464mg, Carb. 33g

QUINOA SALAD

1 cup quinoa

2 cups vegetable broth

2 ears corn, roasted and cut off cob

1 red bell pepper, roasted and chopped

1 (15-oz.) can black beans, rinsed and drained

3 scallions

1/2 cup chopped cilantro

3 limes, juiced

2 tablespoons olive oil

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/8 teaspoon cayenne pepper

Put quinoa and broth in a medium saucepan. Bring to a boil, and cover and simmer for 15 minutes or until tender.

In a large bowl, mix together quinoa, corn, pepper, beans, scallions and cilantro.

In a small bowl, whisk together lime juice, olive oil and seasonings. Pour over quinoa mixture.  Cover and chill for at least 30 minutes to let flavors set.

RED VELVET CAKE

3/4 cup brown rice flour

1/4 cup coconut flour

3/4 cup sorghum flour

3/4 cup tapioca starch

1 teaspoon baking soda

1 teaspoon xanthan gum

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder, divided

1 cup canola oil

1-1/2 cups white sugar

2 eggs at room temperature

3/4 cup unsweetened applesauce

1 cup buttermilk

1 ounce red food coloring

1 teaspoon vanilla extract

Preheat oven to 350°F. Grease two 9-inch-round cake pans and dust with gluten-free flour.

In a bowl, whisk together the three flours, tapioca starch, baking soda, xanthan gum, salt and 3 tablespoons of cocoa powder.

In a large mixing bowl, beat canola oil and sugar until combined, and beat the eggs in, one at a time, until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting.

Fresh blueberries, blackberries and raspberries are powerful superfoods that medical science says help protect against cancer, heart disease, high blood pressure and the effects of aging.

Berries contain a number of healthful compounds, including vitamins A, C, E and folic acid; selenium; calcium; polyphenols; and compounds called anthocyanins, which give berries their color.

They’re rich in nutrients and antioxidants, and because they are so delicious they make healthy eating a pleasure.

Fresh berries should be used quickly and should not be stored as long as other produce.

MIXED BERRY SALAD

1 cup fresh strawberries, hulled and quartered

1 cup fresh blueberries

1 cup fresh blackberries

1 cup fresh raspberries

1 teaspoon sugar

Mix strawberries, blueberries, blackberries and raspberries together in a bowl. Sprinkle with sugar. Serves 6.

BLUEBERRY

BUTTERMILK

PANCAKES

2 eggs, separated

1-1/2 cups sifted flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

3 tablespoons sugar

3/4 teasooon salt

1/2 cup milk

1/2 cup buttermilk

3 tablespoons butter, melted

1 cup fresh blueberries, rinsed and let dry

In a small bowl, beat egg whites until stiff; set aside.

In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk, buttermilk and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites until blended. If batter seems too thick, add a little more milk.

Bake on hot, greased griddle. Makes about a dozen pancakes.

BLACKBERRY & SOUR CREAM COFFEE CAKE

1/3 cup butter, softened

3/4 cup granulated sugar

2 eggs, room temperature

3/4 cup sour cream

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup chopped pecans or walnuts

1 cup fresh blackberries

Preheat oven to 350°F and oil a bundt pan, cake pan or 10-inch springform pan; sprinkle pan lightly with sugar.

In a large mixing bowl, whip the butter at medium speed until creamy. Reduce the speed to low and gradually add the sugar, mixing well. Add the eggs, one at a time, mixing well, and then add the sour cream and vanilla extract. Increase the speed to medium and mix well, scraping down the sides of the bowl as needed.

In another large bowl, combine the flour, baking powder, cinnamon and salt; mix thoroughly. Add the flour mixture to the butter mixture in several increments, mixing well after each addition. Gently stir in the pecans or walnuts and berries.

Pour the batter into the prepared pan and bake for approximately 45 minutes, until a toothpick inserted in center comes out clean.

RASPBERRY SAUCE

2 pints raspberries

1/2 cup water

3/4 cup sugar

2 tablespoons cornstarch

Crush the raspberries with water in a saucepan. Add sugar and cornstarch. Bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes. Push through a foodmill or strainer.

Serve over pancakes or ice cream. Makes about 6 servings.

BLUEBERRY MUFFINS

3 cups flour, plus extra

6 tablespoons butter, room temperature, plus extra

3 teaspoons baking powder

1/2 teaspoon salt

1--1/4 cups sugar, plus extra

1 large egg

2 large egg yolks

1 teaspoon vanilla extract

1 cup milk

1-3/4 cups blueberries

Preheat the oven to 375°F. Butter large (3-3/4 inches) or small (2-3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar.

Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

RASPBERRY-OATMEAL MUFFINS

1 cup buttermilk

3/4 cup oatmeal

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1/3 cup brown sugar, packed

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

3 tablespoons vegetable oil

2 tablespoons unsweetened applesauce

2 tablespoons molasses

1 egg

1 teaspoon vanilla extract

1-1/2 cups fresh raspberries

Soak oats in buttermilk for 15 minutes. Grease/line muffin tins. Preheat oven to 375°F.

Add oil, apple sauce, molasses, egg and vanilla to the bowl with the oats and buttermilk, and combine.

In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder and baking soda. Combine wet and dry ingredients until dry ingredients are moistened. Stir in raspberries.

Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready. Let cool in muffin tins for about 10 minutes before removing and letting cool on racks. Yields a dozen muffins.

Spring is a favorite season for most home chefs because of the variety of fresh vegetables and fruits available at the produce counter

It is also a time for lighter fare that can be cooked in the minimum amount of time so that the family can enjoy more outdoor activities on these longer evenings.

CHICKEN WITH FRESH PEAS

1 (3-1/2 pound) chicken, cut up into 8 pieces

3/4 teaspoons salt

1/2 teaspoon pepper

2 tablespoons canola oil

1 pound new potatoes, quartered

1 cup chopped onion

3 cups sparkling white wine

2 cups fresh peas

1 tablespoon butter

2 tablespoon chopped dill

Brown the chicken: Preheat oven to 350°F.

Line a platter with several layers of paper toweling and set aside.

Season the chicken pieces with the salt and pepper. Add the oil to a large, ovenproof skillet set over medium-high heat. Place the chicken pieces, skin-side down, in the skillet and cook until well browned and skin is crispy, about 5 minutes per side. Remove chicken from skillet to the prepared plate and discard fat, reserving 3 tablespoons.

Finish the casserole: In the same skillet, add the reserved fat and the potatoes; cook over high heat on one side until browned, about 10 minutes. Add the onions and cook for 2 minutes. Add the sparkling wine and let boil for 1 minute.

Return the chicken pieces to the skillet; transfer to oven and roast for 40 minutes. Add the peas to the skillet and cook for an additional 5 minutes. Dot the chicken pieces with equal amounts of the butter and let it melt over the chicken. Sprinkle the dill over the casserole and serve immediately. Yields 6 servings.

Nutritional information per serving: Cal 572, Fat 24g, Chol 138mg, Carb 34g

SPRING VEGETABLES

2tablespoons butter

1cup frozen pearl onions

3cups fresh asparagus, cut into 1-inch pieces

1 cup fresh carrots, peeled and cut into 1/4-inch coins

1 cup fresh snow peas, stemmed

1 cup frozen artichokes

1/2 teaspoon salt

1 cup frozen green peas

1/2 cup thinly sliced green scallion tops

Black pepper, to taste

Heat butter in a large, deep saute pan over medium-high heat. Carefully add pearl onions; saute until golden brown, about 5 minutes. Remove pan from heat. (Can be prepared to this point a couple of hours ahead.)

Add asparagus, carrots, snow peas, artichokes, salt and 1/2 cup water to pan. Return to high heat; cover and cook until vegetables start to steam. Steam, covered, until almost tender, about 5 minutes. Add peas; continue to steam until vegetables are just tender, about 1 minute longer. Stir in scallion tops, and season with pepper and more salt, if necessary. Serve immediately. Serves 8.

Nutritional information per serving: Cal 85, Fat 3.2g, Carb 11.7g, Fiber 3.5g

STRAWBERRY & SPINACH SALAD

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh spinach, rinsed, dried and torn into bite-size pieces

1 quart strawberries, washed, hulled and sliced

1/4 cup almonds, blanched and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving. Yields 4 servings.

Nutritional information per serving: Cal 491, Fat 35.2g, Carb 42.9 g, Fiber 6.2g

MUSHROOM & ASPARAGUS QUICHE

1(8-ounce) tube refrigerated crescent rolls

2 teaspoons prepared mustard

1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces

1 medium onion, chopped

1/2 cup sliced fresh mushrooms

1/4 cup butter, cubed

2 eggs, lightly beaten

2 cups shredded part-skim mozzarella cheese

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon each dried basil, oregano and rubbed sage

Separate crescent dough into eight triangles; place in an ungreased 9-inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.

In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.

Bake at 375°F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yields 8 servings.

LASAGNA PRIMAVERA

1/4 cup olive oil, plus more

1/2 cup all-purpose flour

2 garlic cloves, minced

6 cups whole milk

2 (10-oz) pkgs. frozen chopped spinach, thawed and squeezed dry

1 (10-oz) pkg. frozen peas

4-5 carrots, halved lengthwise and thinly sliced

Salt and ground pepper

1 (15-oz) container part-skim ricotta (about 2 cups)

1 large egg

1 (9-oz) package no-boil lasagna noodles

1 pound part-skim Mozzarella, shredded

1 cup grated Parmesan

Preheat oven to 400°F.

In large saucepan, heat oil over medium heat; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.

In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.

In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.

Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving. Serves 8.

A tradition that goes back a ways: Hungry baseball fans buy hot dogs while waiting for gates to open at Ebbets Field, home of the Brooklyn Dodgers of the National League, on Oct. 6, 1920.

WRIGLEY FIELD HOT DOG

For each hot dog:

1 beef (or soy for vegetarians) hot dog

1 poppyseed hot dog bun

1 tablespoon yellow mustard

1 tablespoon sweet green pickle relish

1 tablespoon chopped onion

4 tomato wedges

1 dill pickle spear

2 small, medium-hot green peppers bottled in vinegar

1 dash celery salt

Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook about 5 minutes. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.

Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, green peppers and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!

GRILLED BACON-CHEESE DOGS

8 slices bacon

8 hot dogs

8 hot dog buns

8 slices Swiss cheese

1/2 cup barbeque sauce

1 small red onion, diced

Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.

Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.

Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.

To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion. Yields 8 hot dogs.

CORN DOGS

8 bun-length hot dogs

1 quart vegetable oil for frying

2 cups flour

1 cup corn meal

1 cup buttermilk

2 large eggs

2 tablespoons white sugar

2 tablespoons bacon drippings

1-1/2 teaspoons salt

2 teaspoons baking powder

1 pinch garlic powder

8 sturdy wood skewers

Place hot dogs into a large pot of simmering water and keep hot.

Heat vegetable oil in a deep-fryer or large saucepan to 375°F.

Whisk flour, corn meal, buttermilk, eggs, sugar, bacon drippings, salt, baking powder and garlic powder in a large bowl until moistened; beat batter until smooth, 2 to 3 minutes.

Remove a hot dog from the water and blot completely dry with paper towels; skewer the hot dog lengthwise with a bamboo skewer. Using the skewer end as a handle, roll the hot dog in the batter to thoroughly coat.

Roll the corn dog in the hot oil with the same continuous rolling motion, setting the batter; continue to roll the corn dog in the hot oil until deep golden brown, 2 to 3 minutes.

Or, lay corn dog into hot oil after initial rolling to finish cooking the batter, about 1 minute per side. Drain corn dogs on paper towels to blot excess oil. Yields 8.

BAKED HOT DOGS

8 hot dogs, chopped

2/3 cup shredded Cheddar cheese

3 tablespoons pickle relish

3 tablespoons ketchup

2 teaspoons prepared yellow mustard

3 tablespoons chopped onion

8 hot dog buns

Preheat oven to 325°F.

Stir the hot dogs, Cheddar cheese, relish, ketchup, mustard and onion together in a bowl; spoon into the hot dog buns. Wrap each sandwich in aluminum foil.

Bake in the preheated oven until hot, about 20 minutes. Serve immediately.

MONTE CRISTO DOG

For each sandwich:

1 tablespoon butter

1 hot dog

1 hot dog bun

1 slice Swiss cheese

2 tablespoons strawberry jam

Melt butter in flat-bottomed pan over medium-high heat. Slice the hot dog lengthwise about 3/4 of the way through; place onto the pan with the cut-side down along with the hot dog bun. Cook both until golden brown, then flip and cook the other side until golden brown. Remove the bun from the pan and spread the strawberry jam over the inside of the bun; set aside. Meanwhile, top the hot dog with slice of Swiss cheese. Place a lid over the hot dog and continue cooking until the cheese has melted, about 1 minute. Place the hot dog in the bun to serve.

BALLPARK SALAD

1 (16-ounce) package rigatoni

2 cups halved cherry tomatoes

1 (4-ounce) block Provolone cheese, cubed

1 cup chopped sweet red pepper

1/2 cup chopped green pepper

1 medium onion, chopped

1 (14-ounce) can pitted ripe olives, drained

Dressing:

2/3 cup olive oil

1/3 cup red wine vinegar

3 tablespoons minced fresh basil

1 garlic clove, minced

1 tablespoon Dijon mustard

1-1/4 teaspoons salt

1 teaspoon sugar

1 teaspoon onion powder

Cook pasta according to package directions; drain and rinse with cold water. Place in a salad bowl; add tomatoes, cheese, peppers, onion and olives.

In a blender, combine the dressing ingredients; cover and process until blended. Pour over pasta mixture and toss to coat. Refrigerate until serving. Makes 12 servings.

Easter means a time of new beginnings, sunrise church services, spring flowers, egg hunts, and to many, feasting to break the fast of Lent.

Smoky baked ham or roast of spring lamb are the favorites for Sunday dinner.

EASTER BAKED HAM

1 (7-pound) boneless ham

2 cups brown sugar

3 tablespoons prepared yellow mustard, or as needed

1 (8-ounce) can pineapple rings in juice, drained and juice reserved

1 cup honey

Preheat oven to 350°F.

Score ham by making 1/2-inch deep diagonal cuts, creating a diamond pattern; transfer ham to a roasting pan.

Mix brown sugar with enough yellow mustard to make a smooth, pourable sauce.

Pour reserved pineapple juice over ham, followed by the honey.

Pour brown sugar mixture over honey and arrange pineapple rings decoratively atop ham. Secure pineapple rings with toothpicks.

Bake in the preheated oven until diamond pattern on ham splits open, 1 to 1-1/2 hours. Baste ham every 15 minutes with pan drippings. Yields 20 servings.

ROAST LEG OF LAMB

1 leg of lamb, bone in (about 6 to 7-1/2 pounds)

1/4 cup fresh lemon juice

8 cloves garlic, minced

3 tablespoons chopped fresh rosemary leaves

1 tablespoon salt

2 teaspoons coarsely ground black pepper

Sauce:

1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)

2 cups diced onions

2 cups chicken stock

1 cup red wine

Preheat the oven to 400°F.

Rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan.

Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350°F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145°F to 150°F (be careful that the thermometer does not touch the bone.)

Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

Yields 6 to 8 servings.

HOT CROSS BUNS

1 cup milk

1/2 cup sugar

1/4 cup shortening

2 teaspoons salt

1/4 cup warm water

2 envelopes dry yeast

1 egg

1 egg yolk

1 teaspoon cinnamon

1/2 teaspoon cardamom

4-1/2 cups flour

1 cup raisins

3 tablespoons melted butter

Sugar icing (recipe follows)

Scald milk and stir in sugar, shortening and salt. Cool to lukewarm. Measure warm water into large warm bowl and sprinkle in yeast. Let stand about 5 minutes, then stir until dissolved. Add lukewarm milk mixture, egg, egg yolk, cinnamon and cardamom. Beat in about 1-1/2 cups of the flour. Stir in additional flour to make a soft dough.

Turn onto lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Shape into ball and place in greased bowl and turn to grease top. Cover and let rise in warm place until doubled in bulk, about 1-1/2 hours.

Punch dough down and knead in raisins. Divide dough into 16 portions and roll each into ball. Arrange balls of dough about 1/2-inch apart on greased baking sheet. Cover and let rise in warm place until doubled in bulk.

Bake at 350°F for 20 to 25 minutes, or until golden. Remove from baking sheet and brush with melted butter. Cool slightly and decorate tops with crosses made with Sugar Icing. Makes 16 buns.

Sugar Icing

1 cup sifted powdered sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

1-1/2 tablepoons water

Blend powdered sugar, salt and vanilla with enough water to make good spreading consistency.

STUFFED LEFTOVER EASTER EGGS

6hard-cooked eggs

1/4 cup sour cream

1/4 teaspoon salt

1/8 teaspoon pepper

2 slices bacon, cooked and crumbled

1 teaspoon chopped parsely

Paprika

6 pimiento-stuffed olives, halved

Peel eggs; slice in half lengthwise and carefully remove yolks. Mash yolks and stir in sour cream, salt, pepper and parsley flakes; mix until smooth. Stir in bacon. Stuff egg whites with yolk mixture, sprinkle with paprika and top with olive half. Serves 12.