An Apple a Day Dog Treat

2 cups whole wheat flour 1/2 cup unbleached flour 1/2 cup cornmeal 1 apple -- chopped or grated 1 egg -- beaten 1/3 cup vegetable oil 1 tablespoon brown sugar, packed 3/8 cup water Preheat oven to 350 degrees. Spray cookie sheet with vegetable oil spray. Lightly dust work surface with flour. Blend flours and cornmeal m large mixing bowl. Add apple, egg, oil, brown sugar and water; mix until well blended. On floured surface, roll dough out to 7/8-inch thickness. Cut with cookie cutters of desired shape and size. Place treats on prepared sheet. Bake in preheated oven 35 to 40 minutes. Turn off oven. Leave door closed 1 hour to crisp treats. Remove treats from oven. Store baked treats in airtight container or plastic bag and place in refrigerator or freezer.

Almond Chicken

2 whole skinless boneless chicken breasts 2 tablespoons soy sauce 1 tablespoon rice wine 1/2 teaspoon sugar 1 teaspoon cornstarch 2 tablespoons chicken stock 1 1/2" ginger root slice -- minced 1 garlic cloves -- minced 1 egg 1 cup almonds -- ground 6 cups peanut oil Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches. Drain on paper towels and serve at once.

Baked Tuna Stuffed Potatoes

8 large Baking potatoes 2 tablespoons Oleo 2 cans Tuna; (7 oz.) -- drained 1 tablespoon Onion -- grated 1 tablespoon Parsley -- Chopped 1 can Cheddar cheese soup 1/4 teaspoon Paprika 2 drops Tabasco sauce 1/4 teaspoon Salt 4 slices American cheese -- halved Wash potatoes and rub skins all over with oleo.Prick with fork. Bake on oven rack in preheated 400 F.oven for 1 1/2 hrs. or until tender. Combine tuna onion, parsley, soup, paprika, Tabasco sauce and salt.Toss with fork to break up tuna and blend well. Remove 1" slice from top of each potato. Scoop out inside of potatoes, leaving shell. Add potatoes to tuna mixture, tossing to mix well. Spoon lightly into potato shells, mounding high. Top each with 1/2 slice of cheese.Return to oven until cheese melts. Serves 8.

Baked Vegetable Gumbo Creole From Tony Burke

1 pound Fresh okra -- diag. sliced -- Bread crumbs 2 packages Frozen sliced okra(10oz) 1 Small onion -- chopped -- Boiling salted water 4 Ripe tomatoes -- sliced 1 Rib celery -- diagonally sliced 2 Serrano chiles -- thinly sliced 2 Bell peppers -- in strips 1 teaspoon Chopped fresh basil 2 packages Frozen lima beans(10oz) 1/2 teaspoon Dried basil -- crumbled 8 Ears fresh corn kernels Salt to taste 2 packages Frozen corn -- thawed(10oz) Black pepper to taste Butter or margarine 1/2 cup Shredded Monterey Jack 1. Cook fresh okra briefly in boiling salted water; drain. 2. Blanch celery in boiling salted water. 3. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables. 4. Butter a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra. 5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish. 6. Sprinkle with chiles and season with salt and pepper. 7. Dot with butter and sprinkle with bread crumbs. 8. Repeat layering until casserole is filled. 9. Top with a layer of okra that has been dipped in crumbs and lightly sauteed in butter; sprinkle evenly with shredded cheese if desired. 10. Bake uncovered in preheated 300' over for 1 hour. NOTE: This can be baked in the morning and reheated slowly before serving.It tastes even better the second day.

Creamy Chilled Cheesecake

1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 3/4 c Milk 1/4 c Lemon Juice 1 c Shipping Cream, Whipped 1 x Strawberry Halves Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving.

Simple Syrup

4 cups sugar 4 cups water Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar. Makes about 1 quar.

BBQ PORK LO MEIN

2 tablespoons Sesame oil 2 tablespoons Vegtable oil 1 teaspoon Ginger -- finely chopped 2 cups Bok choy -- cut into 1/2" pie 1 1/2 cups Bean sprout 8 ounces Chinese bbq pork 1/2 cup Chicken broth 2 tablespoons Oyster sauce 1 tablespoon Soy -- dark 1/2 teaspoon Sugar Pepper -- dash 1. Cook noodles in plenty of boiling water, when al dente, drain and toss with sesame oil, set aside 2.Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork, Stir fry 2 min 4.Add broth then when broth is hot add noodles, cover and cook 2 min 5. Add sauce, stir well and serve Varriations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken, other fresh vegtables in season can be used in place of the sprouts and bok choy From "Dim Sum" by Ruth Laws 8 oz lo mein noodles.