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Cook over highGheat until liquid is reduced to 4 tablespoons (be careful not to reduceJfurther). Reduce heat to medium and add butter 1 piece at a time, whisking Jto melt butter after each addition. Beurre blanc should be thce in small saucepan. CoverJand cook until sorrel is tender, about 3 to 5 minutes. Transfer to blender-and puree until smooth. Remove and set aside.H Cut butter into 16 pieces and set aside. Combine 6 tablespoons clamJjuice, vinegar, shallot, salt 1 cup firmly packed sorrel 10 Tbs. clam juice1cuproom temperatureunsalted butter1/4cup white winevinegar3finely choppedshallotsalt"freshly ground#pepper(Makes about 1 cup.)J Combine sorrel* and 4 tablespoons clam juiate custard until wellchilled.J Beat custard until smooth. Stir in vanilla. Beat cream to soft peaks.@Fold whipped cream into custard. Refrigerate until ready to use.(Sidney & Bunny Goldman) SORREL SAUCEOutdoor Dinner PartySauce Shellfishng cream/(Makes 6 cups; enough for 2 Fresh Berry Tarts.)G Combine sugar, cornstarch, flour and salt in heavy large saucepan.HStir in milk. Bring to boil over medium heat. Reduce heat and stir untilGthick, about 2 minutes. Cool completely. Refrigers. Brush tops immediatelywith melted butter. Serve warm. (Janet Brown) VANILLA CREAM Canoe PicnicDo-AheadDessert2 cups sugar 9 Tbs. cornstarch9Tbs.all purpose flour1 1/2tsp.salt6cupsmilk2Tbs.vanilla 2!cups#whippis. Divide dough in half. Press each half into pan. Cover and let rise in;warm draft-free area until doubled in volume, about 1 hour.J Preheat oven to 350 deg. Bake until loaves are golden brown and soundFhollow when tapped on bottom, about 30 minuteiness, about 10 minutes. H Grease large bowl. Add dough. turning to coat entire surface. Cover Eand let rise in warm draft-free area until doubled in volume, about 2hours.H Punch dough down. Let rest 10 minutes. Grease two 9-inch round cakeKpanr in 7 cups flour 1 cup at a time; dough should be soft and pull away Kfrom sides of bowl. Turn dough out onto well-floured surface, sprinkle with G1 cup flour and knead until smooth and elastic, adding up to 1 cup more ;flour as necessary to prevent stickout 5 minutes.I Scald milk. Add butter and salt and stir until butter melts. Cool to lukewarm.K Using electric mixer, beat eggs until frothy. Add sugar and beat untilHcreamy, about 3 minutes. Blend in milk mixture. Stir into yeast mixture.HSticut into piecesbutter2tsp.salt6room temperatureegg 1!cup#sugar$8-9%cups&sifted'all purpose flour(2)Tbs.*melted+butter(Makes 2 loaves.)J Crumble yeast cakes into large bowl. Stir in water. Let mixture standuntil foamy, abalad bowl with lettuce. Add broccoli, zucchini and mushrooms with dressing and toss lightly.(Bob & Beverly Green)PORTUGUESE SWEET BREADSummer Dinner for 8Bread3 cakes fresh yeast 1/2 cupwarm (105-115 deg.)water1cupmilk1/2cupver and refrigerate.K Combine olive oil, remaining 1/4 cup vinegar, capers, pimiento, onion,Fmustard, salt and pepper in jar with tight-fitting lid and shake well.HThinly slice mushrooms into bowl; pour dressing over and mix thoroughly. G Line sms diagonally intoHbite-size pieces. Cook in boiling salted water until crisp-tender, about%4 to 5 minutes. Drain well and chill.F Cook zucchini in 1 cup water with 1/4 cup wine vinegar and savoryGuntil crisp-tender, about 3 minutes. Drain well; coick and light Fyellow. Pour into vacuum bottle that has been rinsed with hot water to 9warm. Sauce can be kept warm in this manner 4 to 5 hours. J When ready to serve, transfer sauce to bowl and stir in sorrel puree. 5If sauce is too thick, thin with a little clam juice.*Can substitute fresh spinach.(Bob & Beverly Green)HERBED ZUCCHINI-PEA SOUP8Summer Dinner for 8Soup VegetableCold2 cups chicken broth 4 small thinly slicedonion1/4cup minced freshparsley1/4tsp. minced, baking soda and baking powder; stirHinto zucchini. Fold in nuts. Pour into prepared dish. Bake until cake isHspringy to touch, about 35 minutes. Spread 2 tablespoons honey over top.'Cool in pan. Serve at room temperature.(Laura & Bobby Cadwallader)ight with plate and let drain 1"hour. Squeeze out excess moisture.J Preheat oven to 350 deg. Grease 9x13-inch glass baking dish. Mix oil,Isugar, eggs, 1/2 cup honey, lemon juice and peel in large bowl until wellIblended. Mix in zucchini. Sift flourtureegg1/2cuphoney 1/4!cup#fresh lemon juice$2%Tbs.&grated' lemon peel(2 1/4)cups+all purpose flour,2-tsp./ baking soda01/21tsp.3 baking powder41 1/25cups6chopped7almonds829Tbs.;honeyI Mix zucchini and salt in colander. Wey fold sugar into whites, blendinggently but thoroughly. (Chuck Flannery-Jones)LEMON-ALMOND TEA CAKE8Dinner from the GardenCakeDessert2 cups finely shredded zucchini 1 tsp.salt1cup vegetable oil3/4cupsugar3room temperaming.) Refrigerate 30 minutes or until ready to serve.G Spoon custard into individual dessert dishes. Arrange 2 puffs overtop of each dish.G*If heavy-duty mixer is used, beat egg whites, cream of tartar and saltDuntil stiff and dry, then gradualland hazelnuts and cook,Kwhisking constantly, until mixture thickens enough for finger to leave pathwhen drawn across spoon.J Transfer custard to large bowl. Cool at room temperature. Lay plasticIwrap on surface of custard (to prevent skin from ford milk in heavy large saucepan. Combine egg yolks and F2/3 cup sugar in large mixing bowl and beat at medium-high speed until Kthick and lemon colored. Gradually beat in cream and milk. Transfer mixture Kto large saucepan over medium-low heat. Add liqueur , 7 minutes on one side, then turn over with slottedFspoon and poach 3 more minutes. Remove with slotted spoon and drain onKpaper towel. Repeat with remaining egg whites, forming a total of 12 puffs. Refrigerate at least 30 minutes. H Scald cream antar and salt at mediumHspeed in large bowl of electric mixer until soft peaks form. Beat in 3/4Ecup sugar 1 tablespoon at a time until very stiff*. Carefully spoon 6Amounds from half of egg white mixture into simmering water. PoachHmeringues, uncoveredsugar1cupwhipping cream 1!cup#milk$2/3%cup'sugar(1/3)cup+hazelnut liqueur,1/3-cup.toast, husk & grind/hazelnutH Bring water to simmer in large saucepan or deep skillet over mediumHheat. Separate eggs. Beat egg whites, cream of tarseasoning with salt and pepper. Ladle soup into bowls. Garnishwith lemon and zucchini rounds. (Janet Brown)OEUFS A LA NEIGE6Buffet LuncheonHotDessert2 quarts water 6room temperatureeggpinchcream of tartarpinchsalt3/4cupxture to blender.J Cook peas in boiling salted water until tender. Drain. Add to blenderHand puree until smooth. Add sugar, horseradish and lemon juice and blendIthoroughly. Mix in half and half. Cover and refrigerate at least 5 hours.J Adjust ish> sliced rounds?lemonAgarnishB sliced roundsCzucchiniJ Combine chicken broth, onions, parsley, oregano, chervil and salt andJpepper to taste in large saucepan and bring to boil. Add zucchini and boil;until tender, about 5 minutes. Transfer mi freshoregano1/4tsp. minced freshchervilsalt"freshly ground#pepper$4%medium& thinly sliced'zucchini(2)cups*shelled+fresh green pea,2-Tbs./sugar021tsp.2prepared3 horseradish415tsp.7fresh lemon juice829cups; half and half=garnGINGER-MOLASSES MUFFINSDinner from the GardenBreadDo-Ahead1 tsp. baking soda 1 Tbs.hotwater1cuproom temperaturebutter1cupsugar1cupmolasses4separated, room tempegg 3 1/2!cups#all purpose flour$1%tsp.&freshly grated'nutmeg(1)tsp.+cinnamon,1-tsp..ground/ginger011cup3 buttermilk415cup6chopped7pecan819cup;raisin=pinch?cream of tartar(Makes about 40.)H Preheat oven to 350 deg. Grease 2-inch muffin tins. Dissolve bakingHsoda in hot waterh 1 reserved whole strawberry and serve.(Susan Snyder)CHOC. CHIP POUND CAKE8Coffeecake BrunchDessertCake3/4 cup dried currant 3 Tbs.Cognac1 1/2cupsall purpose flour1 1/2tsp. baking powder1/2tsp.cinnamon3/8tsp.sahalve remainingJstrawberries. Combine halved strawberries, orange juice, wine and sugar in:processor or blender and puree until smooth. Chill 1 hour.J Divide strawberry mixture among 4 large Champagne glasses. Fill withCChampagne. Garnish each witSTRAWBERRY CHAMPAGNE4Coffeecake BrunchColdBeverage1 pint fresh strawberry 1/2 cupfresh orange juice1/2cupdry white wine1/4cupsugar26oz.chilled bottle ChampagneG Wash and stem strawberries. Reserve 4 for garnish; ook until just tender but firmKto bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and tossGwell. Divide among 8 plates. Sprinkle each with freshly grated Parmesan2cheese if desired. Top with freshly ground pepper.(Lynne & Jerry Lang)pwaxedIpaper. Repeat with remaining dough. Let ravioli dry until leathery around6edges. (Can be prepared 1 day ahead and refrigerated.)I Stir 2 tablespoons olive oil into large pot of boiling salted water.IAdd ravioli (in batches if necessary) and cntervals, leaving 1/2-inch border alongGedges. Brush dough between filling and along edges with water. Top withHsecond sheet, pressing around filling to seal. Trim around filling usingIpastry cutter to create ravioli. Arrange ravioli on lightly floured Hwithout folding. Repeat, narrowing rollers after each run until pasta is Habout 1/16 inch thick, dusting with flour if sticky. Repeat with another Ipiece of dough. Lay 1 dough sheet on lightly floured surface. Mound levelGteaspoons of filling at 2-inch ing), then fold into thirds. Turn pastaFmachine to widest setting and run dough through. Repeat until dough is Esmooth and velvety, folding before each run and dusting with flour if Hsticky. Adjust pasta machine to next narrower setting. Run dough through until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes.K For filling: Blend next 7 ingredients in processor. Set mixture aside.I To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keepGremainder covered to prevent dryi clarifiedCunsalted butterH For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4Ceggs, 2 tablespoons olive oil and water and blend until dough comesKtogether, about 20 seconds. Turn dough out onto lightly floured surface andKknead olive oil2Tbs.warmwater 10!oz." solid pack#pumpkin$1/2%cup&freshly grated'Parmesan cheese(6)single+amaretti,2/egg01/21tsp.3salt41/45tsp.6freshly ground7 white pepper81/49tsp.: fresh grated;nutmeg<2=Tbs.? olive oil@3/4AcupB in 350 deg. oven about 4 minutes.) Serve warm.(Laura & Bobby Cadwallader)RAVIOLI FILLED W/PUMPKIN8Stylish Dinner for 8Pasta AppetizerHot2 cups all purpose flour 1 cupsemolina flour1/2tsp.salt4room temperatureegg2Tbs. with cream of tartarEin another bowl until stiff but not dry. Fold into batter. Spoon intoKprepared tins, filling 3/4 full. Bake until tester inserted in center comes Fout clean, 20 to 25 minutes. Transfer to racks. (Can be prepared 1 day coals. Cook, turning about every 10 minutes, fob.peeled & sliced thinpotato3 thinly slicedonion1/2cupcut in small piecesbuttersaltfreshly groundpepperG Fold two 24-inch-long sheets of heavy-duty foil in half. Place oneJsheet crosswise over other. Coat generously with oil. potatoes until light brown, about 15Kminutes. Sprinkle with Herb Salt. Continue baking until tender and browned,$about 10 minutes. Serve immediately. (Lynne & Jerry Lang)POTATOES IN FOIL10Outdoor Dinner PartyBarbecue Vegetable corn oil 5 l Preheat oven to 450 deg. Cut potatoes lengthwise into 3/4x3/4-inchKfries. Pat dry. Mix olive oil and butter. Lightly brush large baking sheetsGwith some of mixture. Arrange potatoes on sheets, spacing evenly. BrushJpotatoes with remaining mixture. Bake to racks and cool. Store in airtight container. (The Fergusons)ELEPHANT EAR POTATOES8Stylish Dinner for 8 Vegetable Side Dish4 large baking potato 1/4 cup olive oil2Tbs.meltedbutter'(See also: Herb Salt; use 2 teaspoons.)G arGuntil light. Mix in eggs, vanilla and salt. Using spoon, stir in flour.ITransfer dough to cookie press fitted with ribbon attachment. Press doughFonto ungreased baking sheets in 10-inch-long strips. Bake until goldenEbrown, 8 to 10 minutes. TransfersertDo-Ahead2 cups room temperature unsalted butter 2 cupssugar2egg1Tbs.vanilla1/2tsp.salt5cupssiftedall purpose flour(Makes about 3 1/2 dozen.)J Preheat oven to 375 deg. Using electric mixer, cream butter and sugine first 6 ingredients and mix well. Season with pepper. TurnKinto serving dish, cover and chill 4 hours. Garnish with parsley and radishslices and serve with crudites. (Bob & Beverly Green)SPECIAL BUTTER COOKIESSeafood Dinner for 8CookiesDes1 cup finely chopped radish 8 oz.room temperature cream cheese1clovemincedgarlic1Tbs.fresh lemon juice3/4tsp.salt1/2tsp.drieddillweed!dash"freshly ground#pepper%garnish&sprigs'parsley+assorted cruditesG Combtinuing.)F Garnish peanut butter dip with fresh chives. Serve with crudites.J*Yellow squash, zucchini, green beans, broccoli, cauliflower, bell pepper. (Laura & Bobby Cadwallader)RAW RADISH SAUCE8Outdoor Dinner PartySauce AppetizerColds onion through strainer to extract juice. Mix 3 tablespoons onionJjuice, peanut butter, lemon juice and hot pepper sauce in small bowl. (CanEbe prepared 2 days ahead. Cover tightly and refrigerate. Bring peanut2butter dip to room temperature before conpovers, bake batter in twelve 1/2-cup molds or muffin tins.)(Chuck Flannery-Jones)FRESH BERRY TARTS Canoe PicnicDo-AheadPastryDessert16 oz. strained cherry preserve 1 1/2 Tbs.kirsch20oz.apple cider jelly2Tbs.fresh lemon juice3lb.pitted sweet cherry8cupsfresh blueberry.(See also: Vanilla Cream and Sweet Pie Crust.)(Makes two 10x15-inch tarts.)H Prepare cherry topping: Melt preserves in heavy small saucepan over;low heat. Remove from heat. Stir in kirscar tipI(no. 4). Pipe in 2-inch-long strips on ungreased baking sheet. Bake untilFedges begin to brown, about 8 minutes. Cool on rack. Store in airtight container.(The Fergusons)WHITE CHOC. ICE CREAMSeafood Dinner for 8 Iced DessertDessertDo-cayenne pepper(Makes about 3 dozen.)H Preheat oven to 375 deg. Blend butter and both cheeses in processorIuntil smooth. Add remaining ingredients. Process until just blended usingHon/off turns. Transfer mixture to pastry bag fitted with medium stly Green)CHEVRE CRACKERSSeafood Dinner for 8 AppetizerBreadDo-Ahead1/2 cup room temperature unsalted butter 4 oz.room temperature goat cheese2Tbs.freshly gratedParmesan cheese1cupall purpose flour1/2tsp.saltpinch and cut shrimp into 1/2-inch pieces and set aside. TurnKmold onto serving platter. Spoon shrimp onto dish around edge of mold, thenBtop shrimp with Sorrel Sauce. Garnish with dill sprigs and shrimp.'*Can substitute fresh cod or whitefish.(Bob & Beveropping machine to scrape sides of bowl Has necessary. Turn into loaf pan. Set in shallow baking dish and add hot Hwater to come halfway up sides of pan. Bake 1 hour. Remove from oven and 0let stand 5 minutes. Pour off any liquid in pan.J Shell, deveinG Preheat oven to 325deg. Cut haddock* into pieces and coarsely chopDin processor. Add eggs, butter, salt, nutmeg and pepper and continue Kprocessing until pureed. With machine running, add cream sauce through feed Itube and mix until just blended, sth breadcrumbs and set aside.C Slowly add milk to cornstarch in small saucepan and stir untilHdissolved. Place over medium heat and stir constantly until thickened toJconsistency of medium white sauce. Remove from heat and let cool. Blend incream.erature#unsalted butter$1%tsp.'salt(1/4)tsp.*freshly grated+nutmeg-pinch.freshly ground/ white pepper011lb.2cooked3shrimp5garnish6sprigs7dill9garnish:halved;shrimp(See also: Sorrel Sauce.)G Butter 8x4-inch loaf pan; sprinkle wite overnight. (Doreen Howard)NORWEGIAN FISKEPUDDING8Outdoor Dinner Party AppetizerFish Shellfish2 Tbs. fine breadcrumbs 1 cupmilk2Tbs. cornstarch1cupwhipping cream1lb.skinned & bonedhaddock2egg 1!Tbs."room tempium peeled tomato 2roasted and peeledjalapeno chili1/2 quarteredonion1/4cupleavescilantro1clovemincedgarlic1/4tsp.salt(Makes 3 1/2 cups.)D Combine all ingredients in processor and chop finely. Cover andrefrigerat15 minutes. Arrange on'serving platter with Broccoli Timbales.C*Can substitute 12 medium carrots halved and pared to resemble baby%carrots with 1 inch of stems left on. (Chuck Flannery-Jones) PICO DE GALLO6Fiesta LuncheonDo-AheadSauce4 medableBuffet Side Dish24 baby carrot 1 1/4 cupsfresh orange juice1Tbs.choppedginger(See also: Broccoli Timbales.)G Combine baby carrots,* orange juice and ginger in medium saucepan.FSimmer over medium-low heat until tender, about ge cherries atop cream in one tart; blueberries in other Etart, pressing gently. Brush cherries and blueberries generously with 2respective glazes. Refrigerate until well chilled.(Sidney & Bunny Goldman)GINGER-ORANGE CARROTS6Buffet Luncheon Vegeth. Let glaze cool.E Prepare blueberry-apple cider topping: Melt jelly in heavy smallHsaucepan over low heat. Remove from heat. Stir in lemon juice. Let glazecool.E Assemble tarts: Spread Vanilla Cream in two 10x15-inch Sweet Pie ECrusts. ArranAhead2 cups half and half 12 oz.coarsely choppedwhite chocolate4egg1 1/2cupssugar2cupswhipping cream(Makes about 2 quarts.)J Scald half and half in top of double boiler set over simmering water.KAdd chocolate. Reduce heat so water barely simmers and cook until chocolateIis melted, stirring occasionally. Remove from heat. Using electric mixer,Fbeat eggs in medium bowl to blend. Add sugar and beat until dissolved.FSlowly mix in chocolate mixture. Beat in cream. Refrigeratutes; do notturn.C For sauce: Heat butter, lemon juice and mustard in heavy small saucepan.J Arrange fish mustard side down on plates. Spoon sauce over and serve. (Janet Brown)AVOCADO GAZPACHO MOLD8Outdoor Dinner Party Appetizer Vegebs.fresh lemon juice 2!Tbs.# Dijon mustardH For swordfish: Prepare barbecue grill with very hot coals. Pat fishIdry. Brush with lemon juice. Spread 1 side with mustard. Dot with butter.FGrill fish mustard side up until just opaque, about 20 mints.(Laura & Bobby Cadwallader)GRILLED SWORDFISH DIJON8Summer Dinner for 8EntreeFishBarbecue8 1/2-lb about 1 inch thick swordfish steak 1/4 cupfresh lemon juice5Tbs. Dijon mustard1/4cupbutter6Tbs.meltedbutter3T almost absorbed, stirring frequently, about 7 minutes. Add Iremaining broth 1/2 cup at a time and cook until rice is just tender. Mix @in remaining butter and Pesto Sauce. Stir in Parmesan and serve. 9*Available at specialty foods stores and Italian markes. Add rice and stir untilGopaque, about 2 minutes. Add wine and simmer until absorbed. Add 2 cupsEsimmering broth and simmer until almost completely absorbed, stirringHfrequently, about 7 minutes. Add 2 more cups simmering broth to rice andEcook untilated#Parmesan cheese#(See also: Pesto Sauce; use 5 Tbs.)J Bring broth to slow simmer in medium saucepan. Melt 1/4 cup butter inFanother heavy medium saucepan over medium-low heat. Add onion and cookIuntil soft, stirring frequently, about 8 minuteH PESTO8Dinner from the GardenGrains Side Dish7 cups chicken broth 1/4 cupbutter1/2cupfinely choppedonion2cups * Arborio rice1/2cupdry white wine2Tbs.room temperaturebutter 1/2!cup"freshly gretely. Cover and chill. I Chop basil leaves and mix with garlic. Ladle broth into bowls. SpoonEvegetable garnish into center of each. Sprinkle with basil and garlicmixture and serve.#*Can substitute 2 medium eggplants.(Jamie Davies)RISOTTO WITned, stirring frequently, about 10 minutes. Transfer to bowl. FAdd green peppers and zucchini to skillet and cook until crisp-tender, Hstirring frequently, about 5 minutes. Transfer to bowl. Add tomatoes and Fred peppers to bowl and toss gently. Cool complppers; seed and chop.G Heat oil in heavy large skillet over medium heat. Add eggplant andHcook until completely softened and lightly browned, stirring frequently,Habout 10 minutes. Transfer to bowl. Add onions to skillet and cook until Ilightly browpan and bring to boil. Reduce heat and simmer 15Iminutes. Cool completely. Puree in blender or processor. Chill soup well.K For garnish: Peel eggplants* and cut into 1/2-inch squares. Peel, seedKand chop 6 medium tomatoes. Roast and peel red bell peonion(4)medium*seeded/chopped green+ bell pepper,4-medium.chopped/zucchini021cups2loose-packed leaves3basil425cloves6mashed to paste7garlicI For broth: Peel, seed and chop 10 large tomatoes. Combine with brothGand salt in large sauceThe Fergusons)TOMATO HARVEST SOUP12Stylish Dinner for 8SoupColdDo-Ahead10 large tomato 8 cups chicken broth1/2tsp.salt8Japaneseeggplant6mediumtomato4mediumred bell pepper 6!Tbs.# olive oil$4%medium&chopped'e until wellchilled.> Process chocolate mixture in ice cream maker according to Imanufacturer's instructions. Freeze in covered container at least 4 hours Ito mellow. If frozen solid, let ice cream soften slightly in refrigerator before serving.(tableDo-Ahead1 28-oz. can undrained plum tomato 1 largepeeled & seededcucumber1 seeded green bell pepper1small quarteredonion2Tbs. olive oil2Tbs. tomato paste 2!tsp.#salt$1%tsp.'Worcestershire sauce(1/2)tsp.+ celery seed,1/4-tsp./cayenne pepper021 envelopes3unflavored gelatin41/35cup7dry white wine819large:peeled & pitted;avocado<1/2=large>peeled & seeded?cucumberK Lightly oil 1 1/2 quart ring mold; set aside. Cut 1 large cucumber andEbell pep4=garnish>crushed?amarettiJ Place 1 cup sugar in small saucepan over low heat and cook until darkDbrown and caramelized. Quickly pour into heated 9x2-inch 6-cup roundGnon-aluminum pan (equal in diameter to size of springform pan used) and