America's best brownie

- ½ cup butter or margarine
- 2 ounces unsweetened chocolate
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2/3 cup all-purpose flour
- ½ cup chopped toasted pecans

Preheat oven to 350F.
Grease and lightly floured bottom only of an 8-inch square pan.
In a large saucepan, melt butter and chocolate over low heat, stirring constantly.
Remove from heat and cool slightly.
Blend in sugar and vanilla.
Beat in eggs one at the time.
Stir in salt, baking powder, flour and pecans.
Spread in pan and bake 20-25 minutes until set in the center.
Cool completely, then cut into squares.

BON APPETIT

Dilled salmon rillettes

The bright yet delicate flavor of this preparation makes it an excellent choice to serve with spring and summertime flavors, such as fresh green salads, crisp cool beverages, and light crackers or toast points. When preparing the mixture, place it in beautiful molds for serving. Once the rillette mixture sets, it cannot be transferred to another container without destroying the smooth top and texture.

-1 cup butter

-1 pound skinless salmon fillet, cut into 1-in cubes

-¾ cup dry white wine

-¼ cup minced shallots

-2 teaspoon salt

-¼ teaspoon ground white pepper

-3 dill sprigs, minced

-1 teaspoon finely chopped lemon zest

Melt the butter in a sauce pan over low heat.

Add the salmon, wine shallots, salt, pepper, dill and lemon zest; simmer slowly over very low heat, until the salmon is fully cooked, 15-20 minutes.

Remove the pan from the heat and cool until the butter begins to solidify.

Transfer the mixture to a chilled mixer bowl. Mixed on medium speed with a paddle attachment until a smooth paste is formed.

Test for appropriate seasoning and consistency. Make any adjustments before placing in molds.

Fill desired molds, cover, and refrigerate until needed.

BON APPETIT

Banana oatmeal cookies

- 1½ cups sifted flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- ¾ teaspoon cinnamon
- ¾ cup butter or margarine
- 1 cup sugar
- 1 egg
- 1 cup mashed ripe banana, 3 medium bananas
- 1¾ cups quick-cook oatmeal
- ½ cup chopped walnuts

Sift flour, baking soda, salt, nutmeg and cinnamon.
In a large bowl, cream butter and sugar until light and fluffy.
Add egg, beat well.
Add mashed banana alternately with flour mixture; start and end with dry ingredients.
Beat well after each addition.
Stir in oatmeal and walnuts.
Blend well.
Drop by teaspoonfuls onto greased cookie sheets.
Bake 10 minutes or until cookies are lightly browned.
Makes 3 dozen.

BON APPETIT