Recipe(tried): A good lunch for improving your disposition.

Yesterday was my dear niece's Seilita turn to serve a lunch for her classmates. Of course, she requested my advice and I gave her not only advice but help in the kitchen. Nina had been lately at my home in San Juan (because of my ailments), therefore, she was a treasure as always.

Very early we crossed the island with several packages of food and a case of LAGAR DE CERVERA, our favorite Albari o wine. When we arrived, the house was already prepared for the invasion of young couples and Kids. We decided on using several folding tables covered with linen like tablecloths in taupe, blue & green. We used the patio, under the mango trees, for placing the tables. We can say that it was hot, but the breeze brought salty air from the nearby sea and the enthusiasm of the hostess was contagious.
Music from the 80's was constantly playing and Jos Luis (Seilita's husband) acted as host & bar tender.

The children were under NINA's strict supervision, and everything else was under my watchful surveillance.

The MENU I selected was light, mainly based on salads, with several additions strictly for children. I think Seilita's lunch was a success and it make me feel like she had learned from me all the important things that a practiced hostess should use to entertain successfully. Here is yesterday's MENU. Buen Provecho!

CILANTRO BEAN SALAD

1 (15 1/2 oz.) can kidney beans
1 (15 1/2 oz.) can garbanzo beans
1 (15 1/2 oz.) can corn
1 medium red onion, diced

Dressing:
1 C. fresh cilantro
1/2 C. cider vinegar
1 T. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic, minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 C. extra virgin olive oil
Juice of 1/2 lemon

Process Dressing ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving. Serve at room temperature.

FRENCH ONION POTATO SALAD

2 1/2 C. potatoes, cubed and cooked
2 T. cider vinegar
1 C. celery, diced
1 C. French onion dip (bought at the supermarket)
1 tsp. sugar
2 tsp. salt
1 small onion, chopped
2 to 3 eggs, hard boiled

Sprinkle warm potatoes with salt, sugar and vinegar. Toss lightly. Add onion, celery and eggs (mashed or sliced, your preference). Carefully blend in onion dip. Chill several hours or overnight for flavors to blend. Sprinkle with paprika. Serve cold. Yield: 8 servings

FRIED PEPPER-SHRIMP SALAD

1 1/2 C. extra virgin olive oil
3 medium red bell peppers, cored, seeded and cut into long, thin strips
3 medium yellow bell peppers, cored, seeded, cut into long, thin strips
1 large Anaheim pepper, cored, seeded, cut into long, thin strips
1/2 medium red onion, sliced thin
Red pepper flakes to taste
4 cloves garlic, peeled and chopped
24 medium shrimp, peeled and deveined
Juice of 3 lemons
3/4 C. Italian parsley, chopped
2 scallions, sliced
1/4 C. fresh basil leaves, julienned
1/8 C. red wine
Salt and pepper to taste
20 to 30 arugula sprigs
1 head Romaine

In a large skillet heat 1 cup of olive oil until hot. Add the peppers and scallions; reduce heat and fry until they start to brown. Remove to bowl, taking care to include all the juices. Return skillet to medium heat. Add remaining 1/2 cup of olive oil, garlic and red pepper flakes and saut until garlic begins to give off its aroma, about 2 minutes. Add shrimp and saut until done. Test for doneness by opening and checking one of the shrimp. Remove from heat. Mix in bowl with peppers. Mix well and place in refrigerator for several hours. Serve over lettuce and arugula leaves.

SPICY CHICKEN PHYLLO ROLLS

3 cups chicken broth or water
1 1/4 pounds boneless chicken
salt & pepper to taste
1 cup cream, nonfat
3 tablespoons minced scallions
2 tablespoons lime juice
1 jalape o, minced
1 teaspoon cumin
2 egg whites, beaten with 2 tsp. water
12 phyllo sheets, halved, 11 x 26 rectangles

In deep 12-inch skillet, bring broth to a boil and add chicken in one layer. Season lightly with salt & pepper to taste. Reduce heat and poach chicken at a bare simmer, turning once, for 7 minutes. Remove skillet from heat and cool chicken in liquid 20 minutes. Cool and chop into 1/4-inch cubes. Stir together chicken, cream, scallions, lime juice, jalape o, cumin, salt and pepper to taste. Chill filling, covered, 2 to 3 hours. Preheat oven to 400 degrees and coat 2 baking sheets with spray. With short side of phyllo facing you, put 1 heaping tablespoon of filling in lower third of dough. Fold long side over to cover. Brush dough with egg wash and roll up jelly roll fashion. Arrange, seam sides down, and bake in batches, 20 to 30 minutes or until golden.

FILLET OF SOLE PARMESAN

1 C. heavy cream
2 T. chopped parsley
1/4 tsp. lemon pepper marinade
1 (1/2 oz.) pkg. green onion dip mix
1 lb. fillet of sole (about 8)
Lawry's seasoned salt
1/2 c. grated Parmesan cheese
Paprika
1 (6 oz.) pkg. Uncle Ben's seasoned wild and white rice mix, cooked in Puerto Rican style of cooking rice

Combine cream, parsley, lemon pepper marinade, green onion dip mix. Rinse fish and pat dry; sprinkle fish fillets with Lawry's seasoned salt and spread each with a thin layer of sour cream mixture. Roll jellyroll fashion. Place cooked rice in a 12 x 8 x 2-inch glass dish and microwave at High power for 6 minutes. Spread top of each fillet with remaining sour cream mixture and sprinkle with Parmesan cheese and paprika. Microwave at High power for 6 to 8 minutes until fish flakes easily.

ROMANOFF'S CHEESECAKE

3 large pkg. cream cheese
1 tsp. vanilla
1/2 carton sour cream
2 eggs
1/2 C. sugar
2 graham crackers, crushed
2 T. sugar
1 stick butter
1/2 pt. sour cream
2 T. sugar
1 1/2 tsp. cinnamon

Beat cream cheese, vanilla, 1/2 pint sour cream, eggs and 1/2 cup sugar well. Prepare crust by crushing graham crackers and mixing with melted butter and sugar. Pour cheesecake mixture into crust. Bake at 375 degrees for 20 minutes. Beat remainder of sour cream, 2 tablespoons sugar and cinnamon well and put on top of pie after it has baked for 20 minutes. Allow cheesecake to cool for 10 minutes before spreading. Place in oven again at 475 degrees for 5 minutes. Refrigerate.

LEMON CREAM CUPCAKES

1 cup butter
2 cups sugar
3 eggs
2 teaspoons lemon zest
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
16 ounces sour cream

Frosting
3 tablespoons butter
2 1/4 cups confectioner's sugar
2 tablespoons sugar
3/4 teaspoon vanilla
1/4 teaspoon lemon zest
1 - 2 tablespoons milk

Add zest and vanilla, mix well. Combine dry ingredients, add to creamed mixture alternately with sour cream. Fill tins with 1/4 cup of batter. Bake at 350 for 25 to 30 minutes. Cool 10 minutes. Remove to wire rack to cool completely. Combine all frosting ingredients, frost cupcakes.

QUICK AND EASY CHOCOLATE CAKE

4 ounces unsweetened chocolate, in pieces
1/2 stick butter
2 1/3 cups flour
1 2/3 cups boiling water
2 cups sugar
1/2 cup heavy cream
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla

Heat oven to 350. Grease and flour 13 x 9-inch pan. In large bowl, combine chocolate, butter and water, stir until chocolate is melted and smooth. Add flour, sugar, cream, eggs, baking soda, salt and vanilla, beat on low until smooth. Pour into pan. Bake 35 to 40 minutes or until center tests clean. Cool completely in pan on wire rack.