Peach Crisp

8 medium peaches, peeled, pitted and sliced into large chunks
3/4 cup flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
8 tablespoons cold unsalted butter cut into small pieces

Preheat oven to 375 degrees. Position oven rack in lowest position in the lower third of your oven. Grease using cooking spray a 2 inch deep baking dish, a deep dish pie pan or tart pan.

1. In a large bowl combine the flour, sugar, salt cinnamon and nutmeg.

2. Using a pastry cuter (or two dull knives) cut the cold butter into the dry mixture until the mixture resembles dry bread crumbs.

3. Scatter the topping evenly over the fruit.

4. Bake in the preheated oven for about 45 minutes or until the topping is a
golden brown, the peaches when pierced with a fork or skewer are tender.

Mexican Hot Carrots

"I'm from Southern California. You can not find a restaurant that does not have these hot carrots. Being on the east coast now, I have had to come up with my own version to duplicate the hot carrots of home."

INGREDIENTS (Nutrition)

* 6 carrots, peeled and sliced
* 1 (16 ounce) jar sliced jalapeno peppers, with liquid
* 2 onions, thinly sliced
* 1 cup vinegar

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DIRECTIONS

1. Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.

2. Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.

3. Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

Tangy Green Guacamole

Makes 3 generous cups

* 3 large ripe avocados, preferably the pebbly-skin Hass variety
* 1 cup Frontera Tomatillo Salsa
* 1/4 cup chopped fresh cilantro, plus a few sprigs for garnish
* 1/2 teaspoon sea salt

Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).

Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Garnish with cilantro sprigs. Serve with tortilla chips, or sliced cucumber, radish and jícama.

Seafood Enchiladas

"These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy."

INGREDIENTS (Nutrition)

* 1 onion, chopped
* 1 tablespoon butter
* 1/2 pound fresh crabmeat
* 1/4 pound shrimp - peeled, deveined and coarsely chopped
* 8 ounces Colby cheese
* 6 (10 inch) flour tortillas
* 1 cup half-and-half cream
* 1/2 cup sour cream
* 1/4 cup butter, melted
* 1 1/2 teaspoons dried parsley
* 1/2 teaspoon garlic salt

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.

3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.

4. Bake in preheated oven for 30 minutes.

Japanese Ginger Dressing

Ingredients:

• 1 Cup olive oil
• 1/4 Cup soy sauce
• 1 Lemon, juiced
• 3 Garlic cloves, minced
• 3 tbsp Minced fresh ginger root
• 1 tsp Prepared Dijon-style mustard
• 2 tsp Honey
• Ground black pepper to taste

How to make Japanese Ginger Dressing:

• In a small bowl, whisk together soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper.
• Once these ingredients are thoroughly combined, add oil in a steady stream, whisking constantly.
• When the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
• Japanese Ginger Dressing is ready.

Baby Corn Soup

Ingredients:

• 6 Baby corn
• 1/4 Cup beans, chopped
• 1/4 Cup carrot, diced
• 1/4 Cup peas, boiled
• 1/4 Cup cabbage, thin strips
• 1/4 Cup cauliflower
• 1/2 Onion
• 2 Cubes cheese
• 2 Pods garlic
• 1 tsp Sugar
• Pepper powder to taste
• Salt to taste
• Oil as required
• Few dhania leaves for garnishing
• Water as required

How to make Baby Corn Soup:

• Cook the baby corns with onion and garlic in the pressure cooker until soft.
• Meanwhile, boil peas.
• pan and heat a little oil, fry carrot, beans, cauliflower and cabbage or microwave with water sprinkled for about 1 minute, keep aside.
• Blend the cooked baby corn properly.
• Strain into a pan, and add boiled peas, water and other vegetables to it.
• Bring it to a boil.
• Combine salt, pepper and sugar with it, mix well.
• Boil for about one minute and add cheese to it.
• Remove it from the heat.
• Garnish it with the dhania leaves and serve hot.