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

Rustic chicken & corn soup

Ingredients
8 skinless, bone-in chicken thighs or 4 skinless, boneless chicken breasts
3 (10-oz/284-mL) cans undiluted chicken broth
1/2 tsp (2 mL) freshly ground black pepper
2 leeks
2 celery stalks
2 large carrots
1 green pepper
2 cups (500 mL) frozen corn
4 garlic cloves, coarsely chopped
4 green onions, coarsely chopped
1/2 cup (125 mL) coarsely chopped fresh cilantro
1/4 cup (50 mL) coarsely chopped shallots, about 1 to 2 shallots
4 tsp (20 mL) red wine vinegar
1/2 tsp (2 mL) salt
Trim any fat from chicken. Pour broth into a large saucepan or pasta pot and set over medium-high heat. Add 3 soup cans of water, chicken and black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is cooked through, 20 min.
Meanwhile, slice off and discard root ends and dark-green tops of leeks. Slice leeks in half lengthwise. Separate outer leaves and rinse under running water to remove grit. Cut into thick pieces. Coarsely chop celery, carrots and green pepper.
After chicken has simmered 20 min., remove to a bowl. Add chopped vegetables and corn to broth. Bring to a boil, then reduce heat and simmer, uncovered, until carrots are fork-tender, from 15 to 20 more min.
Meanwhile, for salsa, pulse garlic, green onions, cilantro and shallots in a food processor until mixed. Add vinegar and salt. Pulse until finely chopped.
When chicken is cool enough to handle, remove meat from bones. Cut chicken into chunky pieces, then stir into soup. Ladle soup into bowls. Top each with a dollop of salsa and swirl in. Soup will keep well, covered and refrigerated, up to 3 days or frozen up to 3 months. Salsa tastes best same day it¿s made because the onion flavour becomes stronger as it sits.

BON APPETIT

Smoky corn chowder with bacon

Makes 4 Servings

Ingredients
6 slices bacon, chopped
1 leek (white part only), finely chopped
1 russet potato, finely chopped
2 cups frozen or canned corn kernels
1 1/2 cups chicken broth
1 1/2 cups milk
398 ml can creamed corn
1 sprig of thyme or 1/2 tsp dried thyme
1 bay leaf

Heat a large pot over medium. Add bacon and cook just until crisp, 4 min. Discard all but 1 tbsp of bacon fat. Add leek and sauté until tender, 1 min. Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf. Bring to a boil, then reduce heat to mediumlow. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min. Remove thyme and bay leaf before serving. Season with fresh pepper. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.

Ingredient Tip:Creamed corn adds richness to this soup without adding a lot of fat.

BON APPETIT

Tuna casserole (Diabetic cooking)

An old standby lightened up in calories and fat grams.

- 2 tablespoons finely chopped onion
- ½ cup chopped fresh mushrooms
- ½ cup diced red pepper
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 2 cups skim milk
- ½ teaspoon seasoned salt
- 1 teaspoon no-salt herb seasoning (such as Mrs. Dash)
- Freshly ground pepper, generous sprinkle
- 1 cup frozen peas, thawed and drained
- 6 oz. can of white tuna, packed in water, drained and broken into chunks
- 3 cups medium no-yolk noodles
- 3 qts water
- 1 whole wheat bread slice, processed into crumbs
- ½ cup grated light sharp cheddar cheese
- Fresh dill, for garnish

Sauté onion, mushrooms and red pepper in canola oil.

Sprinkle with flour, stir well.

Slowly add milk, stiring constantly, until boiled and just thickened.

Stir in seasoned salt, herb seasoning and pepper.

Remove from heat, stir in peas and tuna.

Cook noodles in boiling water until tender but firm, drain well.

Pour into greased 2 quart casserole, gently fold in tuna mixture.

Combine bread crumbs and cheese, sprinkle over casserole, cover and bake in 350F oven for 30 minutes until bubbling.

Garnish with dill if desired. Serves 6

Nutrition information: 1 serving: 248 calories; 4.9 gr total fat (1.7 gr sat., 18.5 mg cholesterol); 400 mg sodium; 19 gr protein; 32 gr carbohydrate; 2 gr fietary fiber.

BON APPETIT



Bread pudding

The pudding can be made with store-bought bread but it's better if it's made with firm-textured, homemade bread that's two to three days old.

- 2 cups dark, seedless raisins
- 12 slices white bread, do not use fresh bread
- 6 eggs
- 1½ cups sugar
- ½ teaspoon salt
- 3 cups milk
- 1 teaspoon vanilla

Preheat oven at 359F.

Butter a 9x12-inch baking pan generously.

In a small bowl, plump raisins by covering with boiling water 10 minutes. Drain thoroughly on paper towels.

In a large bowl, beat eggs, sugar, salt, milk and vanilla.

Cut the bread into cubes and add to the milk mixture.

Add the raisins and mix together. Let the mixture rest for 30 minutes.

Pour the mixture into the baking pan and bake in the oven for about 45 minutes.

Until top of the pudding is lightly browned, the pudding is firm to the touch and a knife inserted halfway between the sides of the pan comes out clean.

Serve warm or cold and pass a pitcher of light cream.

Serves 12.

BON APPETIT