Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Heat to boiling; reduce heat. ...

TO SERVE Place cantaloupe wedges and kirsch in glass dish. Cover; refrigerate to allow flavors to develop. Place tempered chocolate in pastry bag ...

Mix all ingredients except scallops; reserve 2 cups. Mix remaining relish and the scallops in glass or plastic bowl. Cover and refrigerate scallop ...

Sprinkle cubes of eggplant with salt and let stand 30 minutes to drain. Rinse, dry and saute in 1/2 cup olive oil until tender. (Cover and place ...

Sugar snap peas used to be a fleeting delight, found only in the summer. With availability of frozen sugar snaps, this can be a year-round ...

TO SERVE Slice salmon galantine; fan on platter. Spoon marinated salad onto platter. Thinly slice sturgeon; fan over salad. NOTES Season: Year ...

Bake potatoes at 350 degrees for 1 hour, or until thoroughly done. Cut each potato in half vertically. Remove potatoes from skin, being careful not ...

TO SERVE Spoon sauce over yogurt/gelee dessert. Can be garnished with whipped cream and decoration of choice. NOTES Season: Year round Food Cost: ...

Combine first 5 ingredients. Thicken with arrowroot to create desired consistency. Transfer small portion of sauce to separate bowl; thicken again ...

Wash and hull berries. Reserve half (the best looking ones) and mash the rest in a heavy saucepan. Add sugar and cornstarch. Place over medium heat ...