Feta/Sundried Tomato Cheese Torte

Line desired mold (small loaf pan, round bowl, heart-shaped cake pan, etc.) with plastic wrap, leaving a 6" overhang on all sides.

First Layer: Toast enough pine nuts in a dry skillet in the oven to make a single layer in your choice of mold.

Second Layer: 1 cup oil-packed sundried tomatoes, well-drained and coarsely chopped, mixed with 1/3 of a large head roasted garlic...
Spread evenly over pine nuts.

Third Layer: 8 oz. feta cheese, slightly room temp., 1/2 stick unsalted butter, 8 oz. cream cheese,(also room temp.)1 teasp. white pepper (or to taste), 2 tabsp. vermouth and the rest of the roasted garlic. Puree above in processor until smooth and fluffy. Taste and adjust seasoning. Spread 1/2 of this mixture carefully on top of the sundried
tomato mixture.

Fourth Layer: Pesto (preferably homemade). Try not to put too much oil in the pesto, as you want this not to be runny. Spread enough pesto to cover the cheese by about 1/8 - 1/4 inch.( I prefer 1/4")

Fifth Layer: Spread the remainder of the cheese mixture over the pesto. (Best way to do this without disturbing the pesto too much is to drop the cheese mixture by large tabsp. all around and gently press down with an offset spatula). Now, draw up the overhanging plastic wrap and seal. Chill for at least 4 hours or longer. I usually make this the day before I have to serve it.
Unmold torte on a nice serving dish....it goes without saying that the pine nuts should be on top. Place a nice fresh bunch of Basil (cut from the top of a stem) in the center of the torte. I sometimes drizzle the torte lightly with some extra virgin olive oil.

Surround the torte with toasted, thin, diagonal slices of a good French bread baguette.

ROYAL BEEF BOURGUIGNON

2 lb Top round steak; 2" cubes
2 tb Butter or margarine; melted
3 tb All-purpose flour
1/2 c Dry sherry
5 slices Bacon
24 small Onions; peeled; about 1 lb./chunks ok
1 lb Mushrooms; small, fresh
3/4 c Consommé; undiluted
1/4 c Water
1 c Burgundy
2 tb Tomato paste
2 Bay leaves
pinch Chives; frozen, chopped
pinch Thyme; dried
pinch Tarragon; dried
pinch Parsley; chopped

Brown steak in butter in a heavy Dutch oven.
Combine flour and sherry, stirring until well blended;
stir into Dutch oven.
Cook bacon until crisp; drain, reserving drippings.
Crumble bacon, and add to steak.
Sauté onions in bacon drippings until tender; removewith a slotted spoon, and add to steak. Sauté mushrooms in remaining bacon drippings; drain well.
Add remaining ingredients, except mushrooms, to
steak; cover and simmer over low heat 1-1/2 hours.
Add mushrooms; cover and simmer an additional 30
minutes.chill up to 3 days-reheat.
very good served with rice(can be cooked, frozen, warmed in steamer)
Russian Salad
3 medium potatoes, cubed or 2 cans sliced new
potatoes
2 cups petit pois peas, or 1 can
2 cups fresh green beans,cut or 1 can cut green beans
1 cup diced carrots, or 1 can diced carrots
1 cup diced beets, or canned
1 cup sliced mushrooms, sauteed or canned
1 cup small pimento stuffed olives
1 small jar coctail opnions, drained
3 small jars marinated artichoke hearts and their oil
3 tablespoons chopped parsley
4 hard boiled eggs, peeled and sliced
1 cup asparagus spears or 1 can asparagus spears

Dressing

2 1/2 cups Hellman's mayonnaise
1/4 cup red wine vinegar
Garlic, granulated to taste
salt and lemon-pepper to taste (note: when using
canned vegetables, I would eliminate the extra salt.)

Place all ingredients, except asparagus and hard boiled
eggs in a large glass or plastic bowl. Mix dressing
ingredients and pour over vegetables. Gently toss and
cover tightly. Allow to marinate in the refrigerator for at
least four hours or overnight. Serve in lettuce "cups" and
garnish with asparagus spears and hardboiled eggs if
desired.

For a buffet, line a large, shallow bowl with decorative
lettuce such as red leaf, etc. and top with marinated
vegetables. Garnish with the asparagus and hardboiled
eggs arranged in a decorative pattern.

BECKY'S CAJUN BEAN SALAD

1 can black-eyed peas -- drained/rinsed
1 can red kidney beans -- drained/rinsed
1 can whole kernel corn -- drained/rinsed
1 can white beans -- drained/rinsed
1 bunch green onions -- chopped
3/4 cup celery -- chopped
1 bell pepper -- chopped
1 jar pimento -- chopped
1 cup ham -- chopped
1 small bottle Italian dressing

MIX ALL INGREDIENTS IN LARGE CONTAINER. CHILL 1 OR 2 DAYS. DRAIN IN COLANDER IF TOO RUNNY BEFORE SERVING

Fancy Ham-Wrapped Fruit

1 3-ounce package cream cheese -- softened
1 tablespoon orange marmalade
1/3 pound thinly sliced fully-cooked ham -- cut into 1 × 4" strips
2 papaya -- peeled and cut into eights
2 kiwi fruit -- peeled and sliced
1 orange -- (optional)

In a small bowl combine cream cheese and orange marmalade; mix well. Spread cream cheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip and wrap ham around fruit. Cover and chill.

Layered Southwestern Pasta Salad
Servings: 6
Source: National Pasta Association

8 ounces Medium Shells, Elbow Macaroni, or other medium pasta shape -- uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt -- to taste
1 15-ounce can black beans -- rinsed and drained
1 11-ounce can whole kernel corn -- drained
1 red bell pepper -- seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-ounce can sliced black olives -- drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.

Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight.