1 c Whole wheat flour

1/4 c Wheat germ

1 t Salt

1/2 c Water

1 c All purpose flour

1/4 c Brown sugar

1/2 t Baking soda

1/4 c Butter, softened

In a medium bowl, mix flours, wheat germ, sugar, salt and soda. Stir in water and butter until smooth dough forms. Divide in half; cover; let stand 10 minutes. Place half the dough on a lightly oiled 17 x 14 inch baking sheet; roll out to a 16 1/2 inch x 13 1/2 inch rectangle. Prick all over with a fork, cut in 1 1/2 inch squares, brush with water and sprinkle with additional salt (opt.). Bake at 400 degrees for 8 minutes until crisp but not overbrowned. Remove to racks to cool. Repeat with second half.

1 c Sugar

1/2 c Water

8 lg Egg whites

6 lg Egg yolks

1 tb Rum, white

1 lb Chocolate, white, melted

Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high). Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed. Place the egg yolks in a metal bowl and beat them over heat with a whisk. Add rum to the egg yolks – still beating over heat. Fold the egg yolks into the egg whites. Fold the melted chocolate into the egg mixture. Refrigerate for 3 to 4 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

1 1/2 lb Bulk Pork Sausage

20 oz Pineapple Chinks In Syrup

1/2 c Packed Brown Sugar

1/4 c Lemon Juice

2 tb Cornstarch

2 tb Soy Sauce

1/2 c Chopped Green Pepper

1/2 c Drained Maraschino Cherries

Shape sausage into 1/2 to 3/4 inch balls. Place in single layer in baking pan. Bake in 400?F oven 25 minutes, or until cooked; drain on paper towels. Meanwhile, drain pineapple, reserve syrup. Add enough water to syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch and soy sauce in large saucepan. Cook and stir until sauce boils and thickens. Fold in green pepper, cherries, pineapple chunks and drained cooked sausage. To serve, turn into chafing dish. Typed by Syd Bigger.

3 oz Walnut halves

2 tb To 3T white wine vinegar

1/2 ts Freshly ground pepper

1/4 ts Salt

7 tb Olive oil

1 md Head romaine, cleaned,

-torn into large pieces 1/2 Head chicory, cleaned,

-torn into large pieces 1 Avocado, peeled, pitted,

-sliced lengthwise, -dipped in lemon juice 1 Bunch scallions with tops,

-trimmed, chopped 4 oz Roquefort cheese,

-crumbled (about 3/4 cup) 1. Toast walnuts in heavy skillet over medium heat, stirring frequently,

until golden, 5 to 8 minutes. Remove from skillet; cool and reserve. 2. Mix vinegar, pepper and salt in small bowl. Add oil in thin, steady stream, whisking continuously until dressing is smooth and thoroughly mixed. 3. Combine romaine, chicory, avocado, scallions, cheese and reserved walnuts in large salad bowl. Pour dressing over salad; toss. Taste and adjust seasonings. Serve immediately.