Chocolate Coffee

2 Tb Instant coffee

1/4 c Sugar

1 ds Salt

1 oz Squares unsweetened chocolate

1 c Water

3 c Milk

Whipped cream In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of each. Makes 6 servings.

Cajun Chicken Wings

2 1/2 pound chicken wings, separated

3/4 cup plain yogurt

2/3 cup hot sauce, Louisiana style

2 teaspoon garlic powder

1 cup flour

1/2 cup cajun seasoning

In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and marinate overnight in the refrigerator. The following day, mix together flour and cajun seasonings in a bowl. Remove chicken from the marinade and coat evenly in flour mixture. In a wok or deep fryer, heat oil to 370F. This can be achieved by heating over medium high heat. Use enough oil to cover 4 to 5 chicken wings at a time. Deep fry wings for approximately 8 minutes. Drain on paper towel. Serves 2 to 4

Antipasto Pasta Salad

1 lb Penne, Rotini, etc. uncooked

12 oz Roasted peppers, strips

12 oz Marinated artichoke hearts

1 c Diced muenster, brick, or provolone cheese, etc

1 c Mushrooms, sliced

1/2 c Chopped red onion

1/3 c Chopped fresh basil

2/3 c Low fat Caesar or Italian salad dressing

Freshly ground pepper Sliced pepperoncine peppers Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl. When pasta is done, drain and rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving.

Citrus Shrimp

2 tb Vegetable oil

1/4 lb Snow peas, stringed

2 Stalks bok choy or Napa cabb

1 lb Large shrimp, peeled and deveined

1/2 ts Salt

2 tb Lemon juice

1/3 c Orange juice

1 ts Grated orange rind

1/2 ts Grated lemon rind

1 ts Cornstarch mixed with 1 T co

1 pn Black pepper

Heat oil over high heat in a wok or large skillet. Add snow peas, bok choy and shrimp. Stir-fry 3 minutes, or until shrimp are pink. Add salt, pepper, lemon juice, orange juice, orange and lemon rinds, and cook for 2 minutes, covered. Uncover the pan, add the cornstarch mixture, and stir until slightly thickened. Serve immediately. Serves 4.

Chicken With Pineapple Salsa

6 broiler-fryer chicken breast-halves, skinned and boned

2 Tb cilantro, chopped

2 ts ginger root, minced

3/8 ts salt, divided

1 c Roma tomato, seeded

3/4 c fresh pineapple, diced

1/2 c red onions, sliced

1 4 oz can diced green-chilies, drained

1 Tb Lemon juice

2 Tb Butter

Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro. Serves 6.

BBQ Beef Ribs

Now this is what I am talking about! BBQ Beef Ribs yum yum!!! Don't be afraid to get your hands dirty on this one guys...enjoy!!

3 pounds Beef short ribs

1/2 cup Chopped onions

1 tablespoon Margarine

1/2 teaspoon Pepper

4 teaspoons Sugar

1 teaspoon Dry mustard

1 teaspoon Salt

1 teaspoon Paprika

4 teaspoons Worcestershire sauce

1/2 cup Ketchup

1/4 cup White vinegar

1/4 cup Water

Saute the onions in on high heat with margarine and add remaining ingredients once the onions are browned. Simmer for 30 minutes. Baste the ribs with this sauce after and bake at 350 degrees for 2 hours. Drain off fat, baste again and bake at 300 degrees for 1 hour.

Spicy Bruschetta Romana Piccante

3/4 ts Red wine vinegar

1/4 c Olive oil

6 tb Parsley, chopped

3 tb Basil, chopped

1/2 ts Garlic, minced

1/8 ts Red pepper flakes -OR-

1 ea Red chili, minced

2 tb Fresh breadcrumbs, if needed

6 sl Italian country-style bread,

-- cut 3/4" to 1" thick & -- halved 1 tb Olive oil

Whisk together the vinegar & oil. Stir in the parsley & basil. Add the garlic & pepper flakes. Leave for 2 hours to let the flavours meld. If the mixture seems to thin, add the breadcrumbs. Grill or toast the bread slices. While they are still warm, brush with a little olive oil, spread with the bruschetta topping & serve.

Bacon-Wrapped Shrimp

12 ea Shrimp, med, shelled

1 x -12 slices

1 ea Red bell pepper,

1 1/2 tb Teriyaki sauce

1 x -cut into 12 strips

1 1/2 tb Chili sauce

1 tb Hoisin sauce

1. Place bacon on rack; cover with paper towel. Microwave on High 1

minutes; pat dry on paper towel. Let cool slightly. 2. Wrap one shrimp and one pepper strip in each piece of bacon; secure

with wooden pick. Place in 11x7" baking dish. 3. In small bowl, combine the teriyaki, chili and hoisin sauces with 2

T. water; pour over shrimp. Cover and refrigerate 2 hours, turning once. 4. Uncover and microwave on High 3-4 minutes, until shrimp is cooked through. Let stand 5 minutes before serving.