" CHICKEN and CORN CHOWDER "

• 2 slices bacon, chopped
• 1 onion, chopped
• 3 tablespoons flour
• 1 pound Yukon Gold potatoes, peeled and chopped
• 6 cups reduced-sodium or homemade chicken broth
• 4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
• 3 cups corn, frozen or kernels cut from 3 ears corn
• 1/4 to 1/2 cup heavy whipping cream
• 2 medium tomatoes, seeded and chopped
• 1 avocado, pitted, peeled, and chopped
• 1 cup loosely packed cilantro leaves
• 2 limes, cut into wedges
• Freshly ground black pepper

1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.

2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.

Yields: 6 servings

" SPICY SHREDDED BEEF "

2 - 1/2 pounds boned beef chuck

1 can ( 14 -1/2 oz. ) chopped tomatoes

1 can ( 7 oz. ) chipotle sauce, or 7 ounces salsa

1 can ( 4 oz. ) diced jalapeno, drained

1 onion, chopped

3 cloves garlic, minced

2 tablespoons ground dried New Mexico chile or regular chili powder

1 tablespoon honey

2 - 1/2 teaspoons salt

3/4 teaspoon ground cumin

2 cups beef broth

Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapeños, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.

Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.

With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve (see notes). Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches.

Notes: A little like a Mexican sloppy Joe, this juicy dish is best sandwiched in crusty French rolls and topped with shredded cabbage, red onion, sliced tomato, cilantro, and sour cream. Save extra sauce to top Mexican rice or cooked pinto beans.

Yields: 6 to 8 servings

" ORANGE-LEMON CHIFFON CAKE "

2 - 1/4 cups sifted cake flour

1 - 1/2 cups sugar

1 teaspoon salt

1 tablespoon baking powder

1/2 cup oil

6 egg yolks, room temperature

1 cup orange juice

2 tablespoons grated orange peel

1 teaspoon vanilla

1 tablespoon lemon juice

8 egg white, room temperature

1/2 teaspoon cream of tartar

Preheat oven to 325 F.

Sift flour, sugar, salt and baking powder into a medium size bowl. Make a well in center. Add oil, egg yolks, orange juice and peel, vanilla and lemon juice. Beat until satiny smooth.

In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Whites should be stiffer than for angel food cake.

Using a rubber spatula, gently fold egg whites, 1/4 at a time, into yolk batter just until blended. Pour into a ungreased 10 - inch bundt pan.

Bake in a preheated oven for 55 minutes. Increase temperature to 350 F. Bake 10 minutes more or until lightly browned and springs back when lightly touched. Invert pan into a cooling rack until cake is cooled.

Makes: 1 - 10 - inch bundt cake.

Notes: It is important to use correct measurements of eggs in this recipe. If using eggs other than large eggs, should measure 1 cup egg whites and 1/2 cup plus 1 tablespoon egg yolks. Separate eggs white cold; let stand until room temperature before mixing.

A 10 - inch tube pan can be used.