Hereís some for your consideration.

Have Fun,

Joe

SOUFFLE ROLL
4 tbsp. butter
1/2 tsp. salt
2 c. milk
1/2 c. flour
1/8 tsp. white pepper
5 eggs, separated
--FILLING SEAFOOD:--
2 tbsp. butter
4 med. size mushrooms, chopped
Shrimp, cooked
2 (3 oz.) pkgs. cream cheese, softened
1 tsp. dill
Salt & pepper
1 lb. lobster, or fresh crabmeat can be substituted for the shrimp
4 shallots (2 lbs.)
--FILLING CHICKEN:--
2 tbsp. butter
4 med. size mushrooms, chopped
4 preserved or fresh kumquats, chopped
3 tbsp. parsley, chopped
1 1/2 c. cooked chicken breast, finely chopped (about 1 whole breast, poached)
1/2 tsp. thyme
Salt & pepper
4 shallots, finely chopped
1/2 c. red apples, diced (skin on)
4 (3 oz.) pkgs. cream cheese
--SALMON FILLING:--
2 tbsp. butter
1 lg. can red salmon
4 shallots
6 med. size mushrooms, chopped
2 (3 oz.) pkgs. cream cheese, softened
Salt & pepper
1 tbsp. Dill
--SERVE WITH CUCUMBER SAUCE:--
1 c. sour cream
1/2 c. peeled, seeded & finely chopped cucumber
1/2 tsp. salt
1 tsp. dill
1 tsp. onion, finely chopped
Preheat oven to 400 degrees. Grease, line with wax paper and grease again a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Dust lightly with flour. Melt the butter in a saucepan, blend in the flour, salt and pepper. Gradually stir in the milk. Bring to a boil, stirring and cook one minute. Beat the yolks just to mix. Add a little of the hot sauce while beating. Return all to the pan and cook over medium heat one minute longer, stirring. Do not allow to boil. Set aside, cool to room temperature, stirring, do not allow to boil. Set aside, cool to room temperature, stirring occasionally. Beat the whites until stiff but dry and fold into the cooled sauce. Pour into the prepared pan and spread to form an even layer. Bake 12 to 15 minutes until well puffed and browned. Turn immediately onto a clean towel. Spread with one of the fillings and roll with the aid of the towel, sliding it onto a serving platter or board with the seam side down. Melt the butter in a skillet and cook the shallots until tender. Add the mushrooms and cook until they give up their moisture and most of it has evaporated, about 3 minutes. Reserve several of the shrimp for garnish. Chop the remainder finely and add to the skillet. Add the dill and heat through. Stir in the cream cheese and season to taste with salt and pepper. Melt the butter in a skillet and saute the shallots until tender. Add the mushrooms and cook until they give up their moisture and most of it has evaporated, about 3 minutes. Add the apple, kumquats, parsley, chicken, thyme, and then heat. Stir in the cream cheese and season to taste with salt and pepper. This is quite grand. If you ever want to impress someone, make this for an appetizer, or a great luncheon dish. When my son got married, I made this for his bride's shower, and served it with a salad on the side. Melt butter in a skillet and cook the shallots until tender. Add the mushrooms and cook until they give up their moisture and most of it has evaporated, about 3 minutes. Clean the salmon of the dark skin and bones and add to the skillet. Add the dill and heat through. Stir in the cream cheese and season to taste with the salt and pepper. Can be prepared ahead and frozen. Take out of freezer and defrost at room temperature. When ready to serve heat for about 10 minutes at 350 degrees. Thoroughly mix all the ingredients. Refrigerate one to two hours before serving. Slice souffle and put sauce on the side of the plate.

CHOCOLATE-GLAZED WHITE CHOCOLATE CHEESECAKE
--CRUST:--
2 egg yolks, beaten to blend
1 tbsp. grated orange peel
1 tbsp. fresh orange juice
1 1/2 c. sifted all-purpose flour
3/4 c. ground macadamia nuts
1/2 c. plus 2 tbsp. powdered sugar
1/8 tsp. salt
1/2 c. (1 stick) well-chilled
unsalted butter, cut into pieces
--CHEESE FILLING:--
24 oz. cream cheese, room temperature
3/4 c. sugar
4 eggs
1 1/2 tsp. grated lemon peel
1 1/2 tsp. Grand Marnier
1 1/4 c. white chocolate chips (7 oz.)
--CHOCOLATE GLAZE:--
8 oz. semi-sweet chocolate, coarsely chopped
1/4 c. (1/2 stick) unsalted butter
3/4 c. powdered sugar, sifted
3 tbsp. water
2 tbsp. Grand Marnier
--OTHER:--
Orange slices, halved
Orange segments
Fresh mint leaves
Orange Kumquat Sauce*
--*ORANGE KUMQUAT SAUCE:--
6 kumquats or 1 orange
2 oranges
1 lemon
2 c. sugar
1/2 c. water
FOR CRUST: Combine yolks, orange peel and orange juice in small bowl. Combine flour, nuts, powdered sugar and salt in processor. Cut in butter until mixture resembles coarse meal, using on-off turns. With machine running, pour egg mixture in through feed tube and process just until dough gathers together (dough will be very moist). Wrap and refrigerate 30 minutes. Preheat oven to 350 degrees. Butter 10-inch springform pan. Place dough in pan and press over bottom and 3/4 inch up sides. Even edges. Bake until crust is brown, about 25 minutes. Meanwhile, PREPARE FILLING: Beat cheese and sugar until light and fluffy. Beat in eggs 1 at a time. Mix in lemon peel, Grand Marnier and chocolate chips. Spoon filling into crust. Bake until just set, about 35 minutes. Cool. Cover cake and refrigerate overnight. FOR GLAZE: Heat chocolate and butter in top of double boiler over barely simmering water, stirring until melted and smooth. Mix sugar, water and Grand Marnier in small bowl until sugar dissolves. Add to chocolate and stir until smooth. Remove from over water and let stand until cool but still pourable. Remove pan sides from cake. Pour glaze atop cake and spread over top and sides. Refrigerate until set (can be prepared 6 hours ahead). Arrange orange slices around side of cake. Garnish with orange segments and mint. Serve, passing sauce separately. 12 servings. Quarter and seed kumquats, oranges, and lemon. Finely chop in processor using on-off turns. Transfer to heavy medium saucepan. Add sugar and water. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook 5 minutes. Return mixture to processor. Blend to chunky puree using on-off turns. Cool to room temperature. Makes about 4 cups. (Kumquat Sauce can be prepared 3 days ahead and refrigerated.)

KUMQUAT CAKE
1 box yellow cake mix with pudding
1/2 c. milk
1 pkg. lemon jello
1/2 c. ground kumquats
4 eggs
3/4 c. oil
1 tsp. lemon juice
ICING:
1 1/2 c. powdered sugar
1/4 c. ground kumquats
Blend cake mix, milk, lemon jello and kumquats. Add eggs, oil and lemon juice. Put into large 9x13 loaf pan. Bake at 325 degrees for 50 minutes. Mix the icing together and spread over warm cake.

SUGARED FRESH FRUITS
1/2 lb. red grapes, fresh or frozen
1/2 lb. green grapes
1/2 c. sugar
2 tbsp. marshmallow cream
4 tsp. warm water
1/4 c. whole cranberries
3/4 c. pecan halves
6 kumquats
Cut grapes into small bunches of 3 to 4 grapes each, using kitchen shears. Place sugar in large shallow bowl. Spread out sheets of wax paper for coated fruits. Combine marshmallow cream and water in small bowl. Brush grapes, cranberries, pecans and kumquats lightly with marshmallow cream. Spoon sugar into fruit and pecans over bowl until evenly coated. Place on wax paper to air-dry. Prepare 4 to 6 hours ahead.

BRANDIED KUMQUATS
4 c. fresh kumquats, quarter and remove seeds
1 1/2 c. sugar
1/2 c. Brandy, to taste
Simmer kumquats and sugar in pan until kumquats are tender. Cool slightly, stir in Brandy. Cover and store in refrigerator.

GLAZED FRUIT
1 lb. mixed fresh fruit with stems - such as grapes, kumquats and strawberries
1/8 tsp. cream of tartar
2 c. sugar
Oil a large baking sheet very lightly. Wash fruit and dry completely. Leave stems intact. Dissolve cream of tartar in 1 cup water in a deep saucepan. Add sugar and bring to a boil over high heat. Boil until syrup reaches hard crack stage, 300 degrees. Dip base of pan in cold water to stop cooking. As soon as syrup stops bubbling, begin dipping fruit. Hold each piece by the stem and quickly dip into the syrup. Let excess drip back into pan. Put fruit on baking sheet. Leave until set. Serve after dinner with espresso or coffee.

KUMQUAT MARMALADE
3 qts. water
2 doz. kumquats
2 med. oranges
1/3 c. lemon juice
4 1/2 c. honey
Thinly slice the kumquats to measure 2 cups. Slice the orange peel and the orange pulp to measure 1 1/2 cups each. Add the water to the fruit, cover, and let and overnight. Bring to a boil and cook until the peel is tender. Add the honey and stir occasionally until it dissolves. Resume a rapid boil and cook about 45 minutes until the mixture reaches the gel point. Stir occasionally to prevent scorching. Spoon into hot sterilized jars to within 1/2 inch from top. Complete seals and process for 10 minutes in a boiling-water bath. Yield: 8 half-pints.

LAMB CURRY
1 lb. ground beef
1 stalk celery, sliced
1/4 c. chopped onion
1 clove garlic, minced
1/4 c. all purpose flour
3 - 4 tsp. curry powder
2 tsp. instant chicken bouillon
1 med. apple, cored and chopped
1 c. skim milk
1/3 c. raisins
Hot cooked couscous
Sliced kumquat (optional)
Peanut (optional)
Shaved coconut (optional)
In a large skillet cook lamb, celery, onion, and garlic until no pink remains and vegetables are tender. Drain off fat. Stir in the flour, curry powder, bouillon granules and 1/4 teaspoon pepper. Add the apple, 1 cup water and raisins. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve over couscous. If desired, garnish with kumquat slices and pass the peanuts and coconut to sprinkle atop.

POMANDER BALLS
1 med. size orange
5 (1.2 oz.) pkgs. whole cloves
1 lemon
1 kumquat
1 tbsp. powdered orrisroot
1 tbsp. ground cinnamon
1 1/2 tsp. ground allspice
1 1/2 tsp. ground nutmeg
1/8 inch satin ribbon (optional)
Using skewer, toothpick, or ice pick, puncture skin of fruit and insert cloves. Repeat in rows as close together as possible to cover fruit completely with cloves. If desired, leave narrow crossed sections of skin unstudded in order to fit ribbon around fruit once it dries. In plastic bag, combine spices. Roll in spices or shake in bag the clove-studded fruit. Shake off excess. Wrap fruit in tissue paper and allow to age a few weeks in any dry place at room temperature. Wrap ribbon around unstudded grooves in dried fruit. Tie balls together if desired.

CHICKEN WITH WALNUTS
1 1/2 lb. whole chicken breasts
3 tbsp. soy sauce
2 tsp. cornstarch
2 tbsp. cooking oil
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper
2 med. green peppers, cut into 3/4 inch pieces
4 green onions, bias sliced into 1 inch lengths
1 c. walnut halves
Fresh kumquats
Hot cooked rice
Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1 inch pieces. Set aside. In a small bowl stir soy sauce into cornstarch; stir in sugar, salt, and red pepper. Set aside. Preheat a wok or skillet, stir fry 1 to 2 minutes or until just golden. Remove from wok or skillet. (Add more oil if necessary.) Add half of the chicken to the hot wok or skillet, stir fry remaining chicken 2 minutes. Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir until thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more. Serve chicken and vegetables at once. Serve with hot cooked rice. Makes 4 to 6 servings.

RADICCHIO KUMQUAT SALAD
1/2 c. oil
3 tbsp. white wine vinegar
1 tbsp. Dijon style mustard
1 1/2 sm. garlic clove, crushed
1/4 tsp. freshly ground pepper
10 sm. fresh kumquats, thinly sliced into round pieces, pits removed
1 1/2 c. almonds
1 head Boston lettuce
1 sm. radicchio lettuce
1 sm. red onion, sliced
4 Belgian endives - 2 thinly sliced
crosswise, 2 separated into leaves
Preheat the oven to 400 degrees. Spread almonds on a cookie sheet and bake for 5 minutes, let cool. Slice into pieces. In a jar, combine the oil, vinegar, mustard, garlic, and pepper. Cover and shake well. Add the kumquats to the dressing, shake to coat and set aside to marinate for 30 minutes. In a large bowl, combine the Boston and radicchio lettuces with the onion, sliced endives and almonds. Pour dressing over salad. Toss well. Arrange endives and serve.

SCALLOPS POLYNESIAN EN BROCHETTE FLAMED WITH COGNAC
20 scallops
6 slices bacon
8 whole kumquats
12 slices ginger-flavored pickles (green)
12 pineapple chunks
Cut slices of bacon in half. Wrap 12 scallops with 1/2 slice bacon. Stuff remaining 8 scallops into whole kumquats from which the centers have been removed. Place 3 bacon-wrapped scallops, 2 stuffed kumquats, 3 ginger pickles, and 3 pineapple chunks on 4 (10 inch) skewers. Grill brochettes upright in a half coconut filled with a sweet-sour sauce. Flame brochettes with cognac when served. May be served on fried or steamed white rice. Pour sweet-sour sauce on brochettes and rice. 2 servings.

CARROTS WITH KUMQUATS
1/2 - 3/4 lb. carrots
12-15 kumquats
1/2 stick (1/4 c.) butter
3 tbsp. brown sugar
2-3 oz. orange juice
Peel carrots and cut into long, thin pieces. Cut kumquats into quarters. Steam carrots until crisp-tender. Set aside. Melt butter in large skillet; add carrots and kumquats. Cover and cook until kumquats are almost tender. Add orange juice and brown sugar and stir until kumquats are tender. Add more sugar and orange juice if needed - sauce should be fairly thick.

KUMQUAT COMPOTE
4 Kumquats
2 to 4 tsp. sugar
1/2 c. pineapple juice
Parboil, unpeeled kumquats 5 minutes. Drain and cool. Slice the top off each. Remove seeds and fill each with 1/2 to 1 teaspoon sugar. Place upright in a shallow buttered pan. Bake 15 minutes in a 350 degree oven, basting frequently with pineapple juice. Yield: 4 servings.