1 pound scallops
1/2 pound cooked, peeled shrimp
1 cup white table wine
1 medium onion, finely cut
1/2 pound mushrooms, sliced
1 tablespoon lemon juice
1/4 cup butter or margarine
1/4 cup flour
1 cup half and half or evaporated milk
1 cup bread crumbs
1/2 cup grated Parmesan cheese
2 egg yolks, beaten
1/4 cup melted margarine
Salt and pepper, to taste

Cook scallops, shrimp and onion in wine for about five minutes. Drain; reserve liquid. Cook mushrooms in 1/2 cup water with lemon juice for about 8 minutes. Drain, reserve juice. Melt 1/4 cup butter; add flour; stir constantly and cook to a smooth paste. Remove from heat and add half and half or milk, stirring constantly. Add some of this sauce to the beaten egg yolks; return to sauce and blend well. Over low heat, add wine and mushroom liquid, stirring until smooth and thickened. Add salt and pepper to taste. Add scallops, shrimp, onions and mushrooms. Blend well; heat gently and pour into shallow baking dish. Sprinkle top with bread crumbs and cheese. Drizzle with 1/4 cup melted margarine. Cook in 400 oven until top is nicely browned. Makes six servings.

Stock:
1 cup water
1/2 cup dry white wine
1 small onion, sliced
1 small carrot, sliced
2-3 parsley sprigs
1 small bay leaf
1-1/2 teaspoons salt
1/4 teaspoon peppercorns
4 salmon steaks (3/4 inch thick, 8-10 ounces each)
Green sauce (recipe follows)
Watercress
Cucumber salad

In a 10-inch skillet, bring to boil stock ingredients. Add salmon, cover and simmer until fish flakes easily when tested with small knife around backbone, about 10 minutes. Do not overcook. Cool salmon in stock at room temperature. With slotted spatula, carefully transfer to serving platter. Spoon on some of the green sauce; pass remainder. Garnish with watercress and serve with cucumber salad. Makes 4 servings

Green Sauce
2 egg yolks
1 tablespoon prepared mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup oil
1/3 cup each minced parsley, watercress and spinach
1 teaspoon crumbled sage, or to taste

With small whisk, beat egg yolks, mustard, lemon juice, salt and pepper until well blended. Slowly beat in oil, drop by drop at first, then in a thin stream until mixture forms mayonnaise. Fold in parsley, watercress, spinach and sage. Refrigerate overnight. Makes about 1-1/4 cups. Recipe from The Four Seasons Restaurant in New York City, published in Woman's Day magazine, July 26, 1977.

10 ounce package Chinese noodles
4 scallions
1 pound lean cooked pork or chicken
2 slices fresh ginger
2 tablespoons soy sauce
2 tablespoons Chinese cooking wine or dry sherry
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup chicken stock
1/4 teaspoon MSG

Drop a 10 ounce package of Chinese noodles into 5 quarts of unsalted, rapidly boiling water and cook for 3 minutes, all the while separating as many strands as possible with a fork or chopstick. Pour into colander, wash off excess starch by running under cold water and drain. Cool noodle pot with cold water, dry and add 1 tablespoon peanut or sesame oil. Toss noodles in pot to coat with oil to prevent sticking.

Cut scallions and meat into matchstick shreds. Mince ginger.

Add 3 tablespoons peanut or vegetable oil to large skilled over high heat and add scallions and ginger and stir-fry for 30 seconds. Add pork or chicken and stir-fry for 2 minutes more. Stir remaining ingredients, then add noodles; stir constantly until heated through. Serves 4.

2 chickens (about 2-1/2 to 3 pounds each), cut into serving pieces
2 cups orange marmalade
2 tablespoons finely minced fresh ginger
1/2 teaspoon black pepper
1 tablespoon minced garlic
1 cup soy sauce
1/3 cup dark sesame oil

Divide the chicken pieces into two large food storage bags and place them in a shallow baking pan. In bowl, mix the orange marmalade with the ginger, garlic, pepper, soy sauce and sesame oil, stirring until well blended. Divide the mixture into the bags, seal bags and turn the bags over a few times to coat the pieces. Marinate in the refrigerator for 8 hours or overnight, turning the bags a few times. Heat the oven to 375 and cover two baking sheets with heavy-duty foil. Baker for 1 hour, basting occasionally with the marinade. Remove from the oven and chill, covered with plastic wrap.

2 pounds ground beef
2 medium onions, chopped
1 tablespoon shortening
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 10 oz. cans Old El Paso mild enchilada sauce
12 Old El Paso tortillas
1/2 pound cheddar cheese

Brown meat. Add onion, seasonings and enchilada sauce. Let cook 20-30 minutes. Arrange alternate layers of tortillas, meat and cheese in a 9 x 13 inch baking dish. Bake at 350 degrees for 30-40 minutes.

1/2 pound ground beef
1/2 pound chorizo or pork sausage
1 cup onion, chopped
2 cloves garlic, minced or pressed
2 cans (4 ounces. each) whole green chilies, drained and seeded
2 cups shredded sharp cheddar cheese, divided
4 eggs
1/4 cup flour
1-1/2 cups milk
1/2 teaspoon salt
Tabasco sauce to taste

In a large skillet, crumble together the beef and sausage. Cook over medium heat, stirring until meat is browned. Add onion and garlic; cook until onion is limp. Drain off fat. Line a 9-inch x 9-inch x 2-inch baking dish with half of the chilies; top with 1-1/2 cups of the cheese. Add the meat mixture and top with remaining chilies; set aside. Beat together the eggs and flour until smooth; add milk, salt, Tabasco. Blend well. Pour the egg mixture over casserole. Bake, uncovered, at 350 F for about 40 minutes or until knife inserted off center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Let stand 5 minutes before serving. Yield: 6 servings.

3 cups shredded cooked chicken
1-1/2 cups salsa
8 tostada shells
1 8 oz. pkg. cream cheese, softened
1-1/2 cups shredded lettuce
1 tomato, chopped
1 8 oz. pkg. shredded cheddar cheese

Toss chicken with salsa. Spread tostada shells with cream cheese; top with chicken mixture, lettuce, tomatoes and cheese. Serve with additional salsa and jalapeno pepper slices, if desired. 8 servings.

1 chicken, cut up
1/2 cup fresh parsley
1/4 cup pine nuts
3 cloves garlic
2 tablespoons dried basil
1 teaspoon salt
1/2 cup olive oil
1 8 oz. can tomato sauce
1/4 cup grated Parmesan cheese

Blend pine nuts, garlic, basil, parsley and salt in food processor; slowly add olive oil until pesto sauce is a fine texture. Gently loosen skin from the chicken and place 1 teaspoon of pesto sauce under the skin of each piece of chicken, gently pressing to cover the meat. Place chicken on broiler pan, cooking 5 minutes on each side at 450 F. Place chicken, skin side up, in single layer in large shallow baking pan. Brush chicken with tomato sauce, sprinkle with Parmesan cheese, cover and bake at 350 for about 45 minutes or until chicken is fork tender. Four servings.

3 tablespoons soy sauce
1 tablespoon cornstarch
2 large chicken breasts, boned, skinned, and cut into 1/2 inch cubes
1 tablespoon sherry
2 teaspoons sugar
1 teaspoon white vinegar
1/4 cup peanut oil
1 teaspoon crushed red pepper
1/3 cup sliced scallions
1/2 teaspoon ground ginger
1/2 cup cocktail peanuts
Blend 1 tablespoon soy sauce and cornstarch in bowl. Mix in chicken. Set aside. Combine remaining 2 tablespoons soy sauce, sherry, sugar and vinegar. Set aside. Heat oil in wok or large skillet over high heat. Add red pepper; cook until pepper turns black. Add chicken and stir fry two minutes. Remove and set aside. Stir-fry scallions and ginger 1 minute. Return chicken to wok and cook 2 minutes, stirring constantly. Add soy mixture; cook 1 minute longer, stirring constantly. Mix in peanuts. If desired, serve with hot cooked rice.

1 tablespoon olive oil
6 chicken thighs
1 clove garlic
1 large shallot or 4 green onions, chopped
1/2 teaspoon ground cumin
Salt and pepper to taste
1/4 cup dry, white wine

Heat a browning dish in a microwave for 4 minutes. Pour in the olive oil. Add the chicken and brown by cooking on high for 2 minutes, then turning the pieces over and cooking another 2 minutes. Add the garlic and shallots. Sprinkle the cumin, salt and pepper over the thighs. Pour the wine around the meat. Cover with plastic wrap. Microwave on high for 6 minutes. Yield: 2-3 servings.