Recipe(tried): Sunday's Lunch! Crostini with Aragula and Sun Dried Tomatoes, Lettuce Salad with Prosciutto, Roasted Figs and Walnuts, Chicken in Port Wine, Garlic and Basil Mashed Potatoes

SUNDAY'S LUNCH

My beloved Seilita (niece) and her family are coming this Sunday. They will return on the afternoon to Ponce. Therefore I am planning an elaborate Lunch. This is a great opportunity to teach her some cooking techniques. I keep hoping that she will improve, but Jos Luis (her husband), seems more adaptable to cooking. I feel proud because Cesar (8yrs old son) is my assistant when in the kitchen. I really enjoy their visits and the planning for them. Here is the prospective Menu. Buen Provecho!

CROSTINI WITH ARAGULA AND SUN DRIED TOMATOES:
From Bon Appetit. Makes 18 appetizers

1 baguette or local hogaza cut in 18 slices
3 tb plus additional olive oil

6 cups aragula leaves
3/4 cup chopped sun dried tomatoes
1 cup crumbled Stilton cheese

Preheat oven to 350 F. Brush the baguette slices with olive oil. Place on baking sheet and bake until just crisp (abt. 8 minutes). Heat 3 tb oil in heavy large skillet. Add aragula and chopped sun dried tomatoes. I usually add 2 tb sultana raisins. Saut about 3 minutes. Divide the mixture equally among the crostini and top with the crumbled cheese.

LETTUCE SALAD WITH PROSCIUTTO, ROASTED FIGS AND WALNUTS
Adapted from Bon Appetit. Makes 12 servings

36 dried figs, stems trimmed and halved
2 tb plus cup olive oil

1/4 cup red wine vinegar
1/2 cup crumbled white native cheese

6 torn romaine lettuce leaves
4 cups mixed baby greens
4 cups watercress, thick stems trimmed
8 oz prosciutto or jam n serrano, thinly sliced and cut in thin strips
1 1/2 cups walnuts, toasted and chopped

Cut figs lengthwise in half. Whisk cup oil and vinegar in bowl. Add cheese and blend. Season with salt and pepper. Combine all the greens, ham and walnuts in serving bowl. Add dressing and toss to coat. Add the figs and serve.

CHICKEN IN PORT WINE
Serves 6

1/4 cup butter
1/2 lb fresh mushrooms sliced
1/4 cup all purpose flour
1 1/2 tsp or to taste salt
1/4 tsp ground black pepper
a pinch of ground nutmeg
a pinch of curry powder
4 chicken breasts cleaned
1 1/2 cups whipped cream
1/3 cup Port wine

In a big skillet heat (medium heat) the butter and saut e the mushrooms. Retire the mushrooms from the skillet and place them in a bowl. Mix the flour, salt and pepper, nutmeg and curry and pass the chicken breasts over this mixture, on both sides. Shake excess. In the same skillet, in the remaining butter fry the chicken breasts until golden on both sides. Add the already whipped cream, the port wine and the mushrooms and heat until it boils. Lower the heat, cover the skillet and cook in low for approximately 15 minutes or until the chicken is tender.

GARLIC AND BASIL MASHED POTATOES
Serves 10 to 12, from Better Homes and Gardens

10 garlic cloves
3 tb olive oil
9 medium potatoes
1 (8 oz) carton sour cream
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/4 cup milk
1/4 cup packed fresh basil leaves, snipped
3 tb grated Parmesan
Chopped fresh basil for garnish

Place peeled garlic cloves in a ramekin. Drizzle oil over garlic. Bake at 350 F for 20 minutes. Reserve oil and garlic. Peel and cut the potatoes in cubes. Cook in salted water, Drain. Transfer to large mixing bowl. Beat with an electric mixer at Low speed. Add sour cream, 1/4 cup parmesan, baked garlic, reserved oil and salt Beat in enough milk to make it fluffy. Fold in snipped basil. Spoon the potato mixture into greased 2-quart casserole. Cover and bake at 325 F for 40 minutes. Stir, sprinkle with 3 tb Parmesan, Bake uncovered for 10 to 15 more minutes. Garnish with chopped fresh basil.