Cheese Balls Florentine 1 cup cooked spinach, drained and chopped very fine 2 eggs, beaten 2 cups bread crumbs 1 small shallot, chopped fine 1/2 cup grated cheese Salt and pepper to taste Combine all ingredients except for 1/2 cup bread crumbs. Form mixture into 1 to 1 1/2 inch balls and coat with additional bread crumbs. Deep fry in 375F (190C) degree oil until brown and crisp. Serve with Marinara sauce, or your favorite mustard.

Canapés of Gorgonzola Cheese and Nuts 1/2 cup Gorgonzola (imported Gorgonzola dolce if possible) 1/2 cup butter 1/2 cup chopped walnuts rye toast triangles Mix together the gorgonzola, butter and most of the nuts. Spread on the toast triangles and garnish with the remaining nuts. Heat briefly in a warm oven. Good accompanied by grapes. Serves 4.

Jannson's Temptation 6 medium boiling potatoes 6 1/2 Tbs. butter 2 large yellow onions, thinly sliced (4 cups) 16 anchovy fillets,drained White pepper 1 cup heavy cream 1/2 cup milk Peel the potatoes and cut into match sticks, 2 in.(5 cm) long and no more than 1/4 in. (1/2 cm) thick. Place in cold water to prevent discoloring. Heat 4 Tbs. butter in a heavy skillet, add onions, and cook 10 min. until soft but not brown. Grease a baking dish with 1/2 Tbs. butter. Drain the potatoes and pat dry with paper towels. Arrange 1/3 of the potatoes on the bottom of the baking dish, followed by half the onions and half the anchovies. Sprinkle with a little white pepper. Repeat, and then place remaining 1/3 of the potatoes as the top layer. Dot with the remaining 2 Tbs. butter, cut into small pieces, and add the cream and milk. Bake in center of a hot oven (400F, 200C) for 45 minutes, until the potatoes are tender and most of the liquid is absorbed. Serves 4 to 6.

Marinated Artichokes Reprinted by permission. Visit http://www.wooden-spoon.com for more recipes. 3 to 4 lbs. (1.5 to 2 kg) small artichokes 1 cup water 1 tsp. salt 12 fresh mint leaves 1/2 cup olive oil 6 cups white vinegar 1 lemon 6 cloves garlic 3/4 tsp. whole peppercorns You will also need at least two 1 qt. (1 liter) canning jars with seals and lids. Artichokes discolor once they are cut. To avoid discoloration, fill large bowl with water and juice from lemon. Throw in the empty lemon carcass as well. Clean and peel artichokes from bottom until yellow core appears. Remove choke and hairy growth. Cut 1/2 in. (1 cm) from top of artichokes. Cut artichokes into quarters. Immerse cleaned artichokes in prepared lemon water to prevent browning. In large pot combine vinegar, water and salt. Bring to boil. Toss in quartered artichokes and boil for 5 minutes. Drain. Pre-sterilize canning jars, seals and lids. Let cool. Finely chop 2 cloves garlic. Put garlic, 4 mint leaves and 1/4 tsp. whole peppercorns into bottom of prepared jar. Layer artichokes over garlic mixture to fill jar to 2 cup level. Press down firmly with wooden spoon. Finely chop another 2 cloves garlic. On top of artichokes, layer garlic, 4 more mint leaves and another 1/4 tsp. peppercorns. Add another layer of artichokes. Firmly press again with wooden spoon. Finely chop last 2 garlic cloves. Place garlic, remaining mint leaves and 1/4 tsp. peppercorns as top layer. Fill jar to top with olive oil. Seal firmly. Artichokes will be ready to serve in 1 week. Refrigerate after opening.

Shrimp Toast 1/2 lb (225 g) raw shrimp, peeled and deveined 1 egg white 1 Tbs corn starch 1-1/2 tsp salt 1/2 tsp granulated sugar 1/8 tsp freshly ground black pepper 2 clove garlic, chopped fine 1 scallion, both green and white parts, chopped fine 1 narrow loaf French bread (baguette) 1 cup vegetable oil Small bunch fresh flat leaf parsley Pulverize the shrimp to a paste with a food processor or blender. Add the egg white, corn starch, salt, sugar, pepper, garlic, scallions and stir well to combine. Cut the French bread into slices 1/2 in (1 cm) thick. Spread the shrimp paste over one side of each slice. Decorate each slice with a whole parsley "petal", stuck to the shrimp paste. Heat the oil in a frying pan to about 375F (190C). Drop in the bread slices, shrimp side down. Fry until the underside is brown, then turn over and brown the other side. Remove from the pan with a slotted spoon and drain on paper towels to remove excess fat. Serves 6 as a first course.

Two Hearts Salad 1 can (approx. 14 oz./400 g) hearts of palm 1 can (approx. 14 oz./400 g) artichoke hearts 8 to 12 cherry tomatoes 1/4 cup vinaigrette dressing* or low fat dressing Watercress, lettuce, or other leafy green Drain and rinse the artichoke hearts and hearts of palm. Cut the artichoke hearts into quarters (if they are not already cut) and slice the hearts of palm into 1/2 in (1 cm) rounds. Combine the artichokes, hearts of palm, tomatoes and vinaigrette in a bowl and toss gently so as not to separate the hearts of palm into individual rings. Serve on bed of watercress or lettuce. Serves 2. (This actually will serve more than two. The leftovers will keep well for several days in the refrigerator.) *Use your favorite recipe, or ours in the Pantry.

Hot Crab Dip This dish may be made in individual crab shells or ramekins and served with toast or crackers at a sit-down dinner, or may be cooked in a casserole dish and served as an appetizer at a cocktail party. However you prepare it, please use only authentic crab meat. The artificial "crab" often found in the market may be acceptable in some dishes, but not this one. 1 green bell pepper, diced 1 7 oz. (198 g) jar diced pimientos, drained (or one red bell pepper, diced) 1 Tbs dry English mustard 1 Tbs salt 1/2 tsp ground white pepper 2 eggs 1 cup mayonnaise, plus additional for topping 3 lbs. (1350 g) lump crab meat 1 Tbs dry Sherry (optional) Paprika Mix all ingredients except crab meat in a large bowl. Add the crab and toss gently, using your fingers so as not to break the crab meat into small pieces. Place in oven-proof casserole dish, or into 8 individual serving dishes. Top with a thin coating of mayonnaise and garnish with a dusting of paprika. Bake at 350F (180C) for 15 minutes, or until warm through. Serve with toast points or crackers. Serves 8 as an appetizer.

Chicken Broth with Pasta and Parsley 6 cups low fat chicken broth (or 6 cups water and six bouillon cubes) 1/2 lb. your favorite shape of pasta 2 cups (packed) fresh parsley leaves 1 Tbs tomato paste 1 star anise (optional)* Bring broth and tomato paste to a boil, along with optional star anise. Add pasta and cook according to package directions. Add parsley one minute before pasta is done. Serves 4 to 6. * Star anise may be found in better supermarkets and Asian specialty shops. Omit if not available in your area.

Stuffed Cherry Tomatoes 16 cherry tomatoes 1 can (3 1/4 oz) low-sodium tuna in water, drained and flaked 2 Tbs plain low-fat yogurt 2 tsp finely chopped green onion 2 tsp low-sodium chili sauce 1/4 tsp prepared horseradish 1/8 tsp ground black pepper Slice the tops off the tomatoes and scoop out the pulp and seeds with a small spoon. Drain upside down on paper towels. Combine remaining ingredients in a small bowl and spoon equal amounts into each tomato. Refrigerate for 1 hour before serving. Makes 4 servings.

Fettuccine with Lemon Sauce 4 Tbs butter 1 cup heavy cream 2 Tbs freshly squeezed lemon juice 1 tsp grated lemon zest (the colored part of the skin, not the white part) 1 tsp grated lime zest 1 cup beef broth or bouillon 4 to 6 tsp caviar (optional) Fettuccine, linguini, or angel hair pasta to serve 4 to 6 In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside. Cook the pasta according to the package directions. When cooked and still al dente (firm to the tooth) drain it and add it to the pan containing the sauce. Toss over medium heat for 20 to 30 seconds, until most of the sauce is absorbed. I like to form "nests" of the pasta using a kitchen serving spoon and fork, twirling the noodles into a mound, and sliding them off the spoon onto the plate. Place a teaspoon of the optional caviar in the center. Serves 4 to 6.