" PEAR and SPINACH SALAD "

1 - 10 ounce package washed, ready to eat fresh spinach

3 large Bartlett pears, cored and sliced

1 avocado, peeled and diced

4 bacon slices, cooked crisp and crumbled

1/2 cup pecans

1/2 cup dried cranberries

1/4 cup sliced fresh mushrooms

DRESSING:

1/3 cup olive oil

2 tablespoons seasoned rice vinegar

1 garlic clove, crushed

1/4 teaspoon salt

1 - 1/2 teaspoons Dijon mustard

Combine spinach, pears, avocado, bacon, walnuts, dried cranberries and mushroom in a large salad bowl.

To make dressing, combine all ingredients in a small bowl and whisk until blended.

Drizzle dressing over salad and toss to coat.

Serves six

" SHRIMP AND SAUSAGE SOUP "

1 can ( 14.5 oz ) fired roasted diced tomatoes

4 red potatoes , quartered

8 oz chorizo sausage, sliced 1/2 inch thick

1 large bell pepper or 2 anaheim peppers ( 1 cup )

1 stalk celery, thinly sliced ( 1/2 cup )

1/2 cup each of white wine and water

1/4 cup onion, finely chopped

1/2 teaspoon smoked paprika ( optional )

1/2 teaspoon teaspoon minced garlic

1/4 teaspoon salt

1.4 teaspoon thyme

1 lb ( 30 to 40 ) medium shrimp, peeled and deveined, thawed if frozen

Place all ingredients except shrimp in a 3 qt or large slow cooker. Gently stir well combined and vegetables are covered in cooking liquid. Cover and cook on low 6 to 9 hours until vegetables are tender.

Turn heat to high. Add shrimp to slow cooker, pushing them down into soup. Cover and let cook on high for 15 minutes or until shrimp are just cooked through. Garnish with cilantro, if desired.

Serves: 4

" APPLE GRANOLA MUFFINS "

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter, melted

1/2 cup brown sugar, firmly packed

1/2 cup sugar

1 cup sour cream

1/2 cup milk

1 teaspoon vanilla

2 eggs

1/2 cup granola

1 cup Granny Smith apples, unpeeled and shredded

1/2 cup walnuts, chopped

1/2 cup raisins, optional

(An additional 2 tablespoons each of brown sugar and sugar)

Preheat oven to 400 F. Grease twelve 3-by-1 -1/2-inch muffin cups.

In a large bowl, stir together flour, baking powder, salt and cinnamon.

In another large bowl, beat together butter, brown sugar, sugar, sour cream, milk, vanilla and eggs. Add butter mixture to flour mixture and mix lightly. Fold in granola, apples, walnuts and raisins. Don't over mix. Spoon mixture evenly into prepared muffin cups. Sprinkle each muffin with the brown sugar and sugar mixture.

Bake for 20 minutes or until a cake tester inserted in the center of one of the muffins comes out clean.

Yields: 12 muffins

" SPAM and POTATO PIE "

Well, it's State Fair time here in New Mexico. I don't enter anymore, but when the fair comes I bring out all the old recipes. Here's one of my family and friends favorite. Spam sponsors on contest every year at the New Mexico State Fair. My family didn't know I put spam in this savory pie. When I told them they were surprised and it's become one of our favorite meals. This is a must try. Surprise your family and friends with this recipe. After they have eaten this savory pie. Then tell them, it made with Spam.

Spam and Potato Pie

One 10 - inch pie crust

Preheat oven to 350 F.

Filling;

1 - 12 oz. can Spam, thinly sliced

2 cups thinly sliced unpeeled red potatoes

1 - 1/2 cups of shredded cheddar cheese

1 medium onion, sliced

1 - 9 oz. frozen spinach, thawed, squeezed between paper towels to drain

1 egg

1 tablespoon water

Sprinkle 1/2 cup of cheddar cheese on bottom of crust.

Top with half of the sliced Spam, half of the potatoes and half of the sliced onions.

Distribute spinach evenly over onions.

Top with 1/2 cup cheddar cheese and remaining Spam, potatoes and onions.

Sprinkle remaining cheddar cheese over onions.

Gently press mixture into pie plate.

Moisten pie crust edge with water and place top crust, flute edges.

In a small bowl add egg and water; beat. Brush top crust with egg mixture.

Cut slits in top crust.

Bake at 350 F for 45 to 60 minutes or until crust is deep golden brown and filling is thoroughly heated.

Makes one 10 - inch pie

Serves 8

" BROWN SUGAR CORNMEAL MUFFINS "

Preheat oven to 400 F. Grease twelve 3-by-1-1/2 inch muffin cups.

In a large bowl stir together

1-1/2 cups all purpose flour
1/2 cup cornmeal
3/4 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In another medium bowl beat together

1/2 cup butter, melted
1 - 8oz. carton plain yogurt
1 teaspoon vanilla
2 eggs

Add butter mixture to flour mixture and mix lightly. Spoon mixture evenly into prepared muffin cups.

In a small bowl mix together and sprinkle on top of each muffin before baking.

2 tablespoons firmly packed brown sugar
1 tablespoon cornmeal

Bake for 20 minutes, or until a cake tester inserted in center of one muffin comes out clean.

Yields: 12 muffins

Helpful hints: Vanilla yogurt can be use instead of plain, if you do omit the 1 teaspoon of vanilla
Don't over mix batter.

" PORK AND CIDER STEW "

2 medium sweet potatoes ( 1 -1/4 lb. ), peeled and cut in 3/4 - inch pieces

3 small carrots, peeled and cut in 1/2 - inch thick pieces

1 cup onion, chopped

1 boneless pork shoulder ( 2 lbs. ), cut in 1 - inch pieces

1 Granny Smith apple, peeled, cored and coarsely chopped

1/4 cup flour

3/4 teaspoon salt

1/2 teaspoon each of dried sage and thyme

1/4 teaspoon pepper

1 cup apple cider

Layer sweet potatoes, carrots, onion, pork and apple in a 3 -1/2 quart or larger slow cooker.

In a small bowl stir together flour, salt, sage, thyme and pepper. Add apple cider; stir until smooth. Pour over meat and vegetables.

Cover and cook on low for 7 to 9 hours until pork and sweet potatoes are tender when pieced.

Serves; 5

" SOUR CREAM PUMPKIN PIE "

CRUST: 9 - inch single crust

FILLING:

1 cup sour cream

3 eggs

2/3 cup sugar

1 can ( 16 oz. ) solid pack pumpkin

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon ginger

Preheat oven to 375 F.

Prepare pie crust and flute edges. Set aside.

In a medium bowl combine sour cream, eggs, sugar, pumpkin, cinnamon, cloves, nutmeg and ginger. Stir until blended. Pour filling into prepared pie crust. Bake for 1 hour. Cool to room temperature before serving.

Garnish with whipped cream.

"MOM'S BEST APPLE PIE"

Crust: 10 inch double pie crust

Prepare pie crust and put in the refrigerator until needed. Pie Crust should stay cold until you put it in the oven.

Preheat oven to 375 F

In a large bowl place

8 cups peeled and sliced Granny Smith Apples ( about 8 medium apples )

In a medium bowl combine

1/2 cup firmly packed brown sugar

1/2 cup sugar

2 tablespoons flour

1/4 teaspoon nutmeg

1 teaspoon cinnamon

Add to sugar mixture and mix well.

4 tablespoons butter; melted

1 - 8 oz carton vanilla yogurt

1 teaspoon vanilla

Pour mixture over sliced apples and stir until apples are coated evenly.

Put apple mixture into refrigerator. Take out pie dough and roll out as directed.

Pour apple filling into unbaked pie crust. Moisten pastry edge with water and cover with top crust. Fold top edge under bottom crust, flute edge.

Brush with 2 tablespoons melted butter, sprinkle with 3 tablespoons sugar. Cut silts or design on top of crust to allow steam to escape.

Bake for 40 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

Yields: one 10 inch pie

"SANTA FE PORK POT PIE"

1 - lb. boneless pork loin, cut into 1 - inch cubes

4 cloves of garlic, minced

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon dried oregano, crushed

1/2 teaspoon dries thyme, crushed

1/2 teaspoon celery salt

2 tablespoons oil

1/2 cup onion, diced

1 - 1/3 cups chicken broth

3 medium potatoes, peeled and cut into 1/2 - inch cubes ( about 3 cups )

1 stalk celery, sliced

1/3 cup tomato pasta

1 - 4 oz. can of diced green chile peppers, drained

1/4 cup snipped fresh cilantro

1 package ( 6 ) refrigerated biscuits

Preheat oven to 425 F.

In a medium mixing bowl combine garlic, chile powder, cumin, coriander, oregano, thyme and celery salt. Add pork cubes; toss to coat. In a large skillet cook pork and onions. Cook pork until no pink remains. Drain off fat. Add chicken broth, potatoes, celery and tomato pasta, bring to a boil. Boil for 8 minutes. Stir in chile and cilantro.

Transfer hot mixture to a 2 quart casserole. Top with biscuits. Bake uncovered for 15 minutes or until biscuits are golden brown.

If desired serve with shredded cheese and sour cream.

Makes: 6 servings

"BEEF GYROS"

2 - lb. boneless beef chuck steak, about 1 - 1/4 in. thick

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon minced garlic

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

Yogurt-Dill Sauce

1 cup greek yogurt

1 cup diced seedless cucumber

1 tablespoon snipped fresh dill

1/4 teaspoon salt

5 pocketless pita breads

Accompaniments: leaf lettuce, sliced tomatoes and red onions

Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.

Meanwhile, make sauce: stir ingredients, cover and refrigerate.

Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.

Serves: 5

"SKILLET CABBAGE AND HAM"

2 tablespoons olive oil

1/2 head of cabbage,thinly sliced ( about 8 cups )

2 large carrots, peeled and shredded

1/2 cup white wine

10 ounces ham steak, cut into bit size pieces

1 large apple, cored and diced

1 tablespoon cider vinegar

1 - 1/2 teaspoons caraway seeds

1/2 teaspoon salt

1/4 teaspoon pepper

Heat oil in a large nonstick skillet over medium-high heat. Add cabbage and carrots, cook covered for 5 minutes, stirring occasionally.

Stir in wine and simmer for 1 minute. Add ham, apple, vinegar, caraway seeds, salt and pepper. Simmer on medium heat for 5 minutes, uncovered, stirring until cabbage and apples are tender and most of the liquid has cooked off.

Cover and let stand a few minutes before serving.

Serves: 6

"FINNISH FARMERS SOURDOUGH RYE BREAD"

1 ( 1/4 oz. ) package active dry yeast

1 - 1/2 teaspoons sugar

1 cup warm water

1 - 1/2 teaspoons salt

2 teaspoons vegetable oil

2 tablespoons caraway seeds

3/4 cup sourdough starter ( see recipe below )

1 - 1/2 cups medium flour

2 to 2 - 1/4 cups all-purpose flour

melted butter for brushing

In a large bowl, combine yeast, sugar and warm water. Let stand 10 minutes. With wooden spoon or mixed at low speed, stir in salt, oil, caraway seeds and sourdough starter. Beat in 1/2 cup each rye flour and all-purpose flour. Add 1 cup rye flour and beat well. Gradually stir in all but 1 cup all-purpose flour.

Turn dough out on floured surface and knead 10 minutes, adding remaining flour as needed to make stiff dough. Wash and grease large bowl. Place dough in greased bowl, cover and let rise in a warm place until double in size, about in size, about 1 hour. Grease a large baking sheet.

Punch down dough and divide in half. Turn out onto lightly floured surface. Knead each portion and shape into smooth balls. Place on opposite ends of prepared baking sheet, cover and let rise in warm place until loaves are doubled in size, about 45 minutes.

Preheat oven to 375 F. Press the long handle of a wooden spoon across the middle of each loaf, almost to the bottom of the loaf. Make 2 more indentations on either side. Loaves will flatten out. Brush loaves with melted butter. Bake 35 minutes or until loaves are golden brown and sound hollow when tapped. Remove from baking sheet and cool on wire rack.

Sourdough Starter

2 cups all-purpose flour

3 tablespoons sugar

1 ( 1/4 oz. ) package active yeast

2 cups warm water

In a 4 to 6 cup plastic pitcher or large nonmetallic bowl, combine all ingredients. Beat with a wooden or plastic spoon until blended. Fermentation will dissolve small lumps. Cover with a cloth. Set in a warm place free from drafts and let ferment 2 to 3 days. Stir mixture several times a day.

To use, remove starter needed for recipe. Refrigerate remaining starter in a plastic pitcher or container with a lid that has an air vent or hole in it. Label container with contents.

After using some starter, replenish by stirring in equal amounts of water and all-purpose flour ( such as 1/2 cup water and 1/2 cup flour ). Let starter stand at room temperature until full of bubbles. Refrigerate. If a clear liquid forms on top, stir back into starter.

" CHINESE ORANGE BEEF "

2 lbs. cubed beef stew meat

1/2 cup teriyaki sauce

1/2 cup orange marmalade

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1 red pepper, cut in 1/2 - inch thick strips

6 oz. snow peas, strings removed

4 scallions, thinly sliced

Add beef, teriyaki sauce, orange marmalade, garlic and ginger to slow cooker. Cover and cook on low 8 to 10 hours until beef is tender.

Turn to high. Stir in pepper strips and snow peas; cover and cook on high 10 minutes until vegetables are crisp-tender. Top with scallions.