Here comes the hang-out if you have a narwhal on your bottle. Narwhals stay in groups of 5 to 10. If we see a school of them we put their picture on the vodka we bottle that day. If you drink from the bottle you may find yourself calling 5 to 10 friends and suggesting the fun get together commonly known as a "narwhalparty"

The Bon Appétit Cookbook brings together more than 1,200 of the magazine's all-time, best-loved recipes for every meal and occasion. These recipes represent the very best of the magazine's sophisticated, foolproof style: easy-to-make dishes that incorporate a variety of regional and international influences--recipes that are delicious the first time out. Bonus- a subscription to the magazine!

Take a one pound bag of cranberries and freeze them. Pour the frozen berries into a food processor and chop them just a few seconds. Add 1 cup walnut or pecan pieces and chop again, slightly. Put cranberries and nuts in a bowl and add 1 can of crushed pineapple, (DRAINED), one cup of sugar, 8 oz. of miniature marshmellows and 1/2 pint of sour cream. Mix well and chill. You can use more sour cream if it looks a little dry. You can also use "lite" sour cream, which I usually do. Forget the calories. It's Thanksgiving!

So boil 'em, them peel 'em, and dump them in a big bowl and put in AT LEAST 1 cup sugar, 1/3 cup milk, 1 stick butter and 1 running-over teaspoon of vanilla. You also need just a dash of salt in there or it will taste flat. The sugar part you have to do to taste: Start with a cup, and if it needs more, then by all means, put more. After you get done tasting and testing, then beat in 2 eggs. Trust me, you do not want to put the eggs in first and then go tasting to see if you've got enough sugar in there. After all that's done, put the tater stuff in a greased casserole dish. (You can make a vat of this and freeze it.)

The topping is the kicker. You want 1 cup of dark brown sugar, 1/3 cup butter, 1/3 cup flour, 1 cup of shredded coconut and 1 cup of pecan pieces. Stir that all up together and spread it over the top of the taters. Bake at 350 degrees for about a half hour.

Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown, about 8 minutes (or a tad more) per batch. Transfer chicken to platter.

Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes (or a tad more).

Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes (or a tad... y'know). Add rice; stir to coat.

Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes (or...).

Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.

8 Servings
(Bon Appétit Magazine February 1997)

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note from Tilapin....It is, as you can see from the spices, an *adult* recipe... We don't even try to feed some of it to Crazy Baby Bunny. She'd burst up in flames! (I exaggerate, but still. We're not taking any chances. It is not THAT hot&spicy, it's just... highly-seasoned. You can go easy on the chili powder and the cayenne pepper and put in less than indicated. That will help.

The smell is..divine, the taste is..Oh La La...

Can be prepared in 45 minutes or less.

1 pound uncooked shrimp, peeled, deveined
1 tablespoon oriental sesame oil or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon dried crushed red pepper
(remark: oh dear, LESS than that! 1/8?)
3 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup canned low-salt chicken broth
1/4 cup rice vinegar
2 tablespoons sugar
(remark: no, 1 tablespoon is enough!)
6 green onions, cut into 1/2-inch pieces
1 cup snow peas
Cooked rice

Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.

Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.

Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes (remark: mmm... let's say 3 or 4 minutes). Serve with rice.

4 servings

1 can (10.75 oz) Condensed 98% fat free
cream of chicken soup
1 pkg (9 0z. or so) frozen mixed veggies, thawed
(about 2 cups- I use the one with carrots,
corn, green beans)
1 cup cubed cooked chicken
1/2 cup milk (use low or non-fat)
1 egg
1 cup reduced fat all-purpose baking mix (Bisquick)

Preheat oven to 400 degrees. In a 9" pie plate mix soup, veggies & chicken. In a separate bowl, mix egg, milk & baking mix. Pour over chicken mixture. Bake 30 minutes or until golden brown. Serves 4

*Great served on top of or with mashed potatoes!!

2 lb fresh broccoli
12 chicken breast halves
2 Tb butter or margarine
salt and pepper
1 pt. sour cream
1 pkg onion soup mix
1 cup whipping cream
1/2 cup parmesan cheese

Steam broccoli until tender-crisp arrange in buttered casserole dish. Brown skinless boneless chicken in butter. Season with salt and pepper and cook until tender. Remove chicken from pan and cut into chunks. Combine sour cream, onion soup mix and pan juices. Spread half of this mixture over broccoli and top with chicken chunks. Whip cream and fold into the other half of the mixture. Spread over chicken and sprinkle parmesan over top.

Bake at 350 for 20 min or until nicely browned

Comments:

Can be made ahead of time and baked later for a little longer

Can add rice to the casserole OR serve rice on side

NOT diet food , very rich and yummy!

Makes great leftovers!

Preheat oven to 375 degrees. In a small bowl, mix cream cheese, apple, and walnuts. Cut chicken breasts along side lengthwise, forming a "pocket" in the chicken. Stuff with cream cheese filling, baste with butter, and season with salt and pepper. Bake for 50 minutes, and VIOLA!!

1. In sealable plastic bag combine first three ingredients, 1 teaspoon paprika, and cayenne. Seal bag. Shake and marinate 30 minutes.

2. Preheat oven to 425. Pour wings and marinade into baking pan. Sprinkle with half of remaining paprika.

3 Bake 10 minutes. Turn wings and sprinkle again. Bake another 10 minutes.

4.Pour blue cheese dressing into bowl, arrange chicken and Celery sticks on platter.

Use dressing for dipping.

Amy's amendments: I'm really paranoid of chicken so I bake for 15-20 min on each side. I also pour extra hot sauce on each side of wings during baking!

In oblong baking dish (I use a 13"x9" cake pan) put a single layer of crispy crowns, bake at 400 degrees for 10 mins and remove. Fry hamburger and chopped onion until done, spread across crispy crowns. Dice the tomato and spread it and the broccoli over the hamburger.

Save some French fried onions for the top and pour the rest over the tomato and broccoli.

In a bowl combine milk, soup, cheese, salt, and pepper. Pour the mixture over the top of the onions. (I take a spatula and kind of shove it done to the bottom so the soup mixture is all the way thru.)

Bake for 20 minutes, pull out and sprinkle remaining french fried onions and some more cheese on top. Bake for additional five minutes.

Grease two 2-cup souffli dishes or custard cups; sprinkle each with 1/2 t of sugar. Set aside. Place sweet potato in a saucepan; cover with water. Cover and cook until tender, about 10-15 minutes; drain well. Add lemon juice, salt and nutmeg. Mash potato mixture (should have about 1 cup); set aside to cool. In another saucepan, melt butter; stir in flour and remaining sugar until smooth. Gradually add milk; cook and stir until thickened and bubbly. Remove from the heat. Beat egg yolks in a small bowl; stir in mashed potato. Combine potato and milk mixtures; set aside. In a mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. Spoon into prepared dishes. Top with marshmallows. Bake, uncovered, at 350: for 35-38 minutes or until a knife inserted in the center comes out clean. Serve immediately. 2 servings.

In a small skillet over med.. heat, cook potatoes in 1 T oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque. Add parsley, salt and pepper. Return potatoes to pan; heat through. 1 serving.

In a small skillet, brown sausage; drain. In a small bowl, beat egg, milk, salt, pepper and mustard; set aside. Cube bread; place in a greased 8 oz. custard cup. Top with sausage and onion. Pour egg mixture over top. Sprinkle with cheese. Bake, uncovered, at 350: for 25-30 minutes or until a knife inserted near the center comes out clean. 1 serving.

In a small mixing bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts. Pour into a greased mini loaf pan (5 3/4 in. x 3 in. x 2 in.). Bake at 350: for 30-35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack. 1 mini loaf.