3 tb Butter or margarine

1 c Converted rice

2/3 c Onion; chopped

1 3/4 c Water

3/4 c Champagne or dry white wine

1 cn Cream of mushroom soup

1/4 ts Fresh ground pepper

1/8 ts Ground nutmeg

1/8 ts Ground red pepper(optional)

1 c Red bell pepper; julienne

Fresh parsley; finely chop Parmesan cheese (optional) Melt butter in medium saucepan.
Add rice and onion.
Cook over medium heat, stirring frequently, 3-4 minutes or until onion is tender. Add water and champagne.
Bring to a boil.
Reduce heat, cover and simmer 20 minutes.
Stir in cream of mushroom soup, pepper, nutmeg, and, if desired, ground red pepper.
Cook and stir 5 minutes, or until creamy and heated through.
Stir in red bell pepper and parsley.
Sprinkle with cheese, if desired.

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1 oz Parmesan cheese

3/4 tb Black pepper

1 Clove garlic, minced

1/2 Lemon, juiced

1/2 tb MSG

1/4 tb Tabasco sauce

1/2 tb Worchestershire sauce

3/4 tb Vinegar

1 qt Mayonnaise

1/2 c Cold water

Mix all together well, and refrigerate.

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— CRUST — 1 cup flour 1/4 teaspoon salt 1/3 cup butter, or margarine 2 tablespoon chives, fresh, chopped 2 tablespoon water, cold — FILLING — 2 cup cheddar cheese, shredded 1 cup chicken, cooked, shredded 6 each bacon, slices, crisply cooked 1/4 pound asparagus 1 1/2 cup half and half 4 each eggs, slightly beaten 1/4 teaspoon salt 1/8 teaspoon pepper Directions:

Heat oven to 400 degrees.
In medium bowl, combine flour and salt; cut in butter until crumbly.
Stir in chives and water (mixture will be crumbly).
Shape into ball.
On lightly floured surface, roll dough into 12 inch circle 1/8 inch thick. Fold into quarters; unfold and ease into 10 inch quiche pan, pressing firmly against bottom and sides.
Flute edges.

Spread cheese over bottom of crust; top with chicken.
Sprinkle bacon over chicken.
Place asparagus spears in spoke pattern on top of bacon.

In small bowl, stir together remaining filling ingredients.
Pour over chicken mixture.
Bake for 40 to 45 minutes or until golden and set in center.
Let stand 10 minutes.

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6 Egg yolks

1 1/4 c Sugar

1 1/4 c Mascarpone cheese

1 3/4 c Whipping cream

3/4 c Water

2 ts Instant coffee granules

1 1/2 tb Brandy

2 pk Ladyfingers

-(3-ounce) -Garnishes: -piped whipped cream, -grated unsweetened -chocolate Combine eggs and sugar in top of double boiler; beat at medium speed of an electric mixer until thick and lemon colored. Bring water to a boil; reduce heat to low, and cook 8-10 minutes, stirring constantly.
Remove from heat.
Add mascarpone, and beat until smooth.
Beat whipping cream in a medium bowl until soft peaks form; fold into chees mixture.
Combine water*, coffee granules, and brandy; brush on cut side of lady f fingers.
Line sides and bottom of a triffle bowl or 3-quart souffle dish with 36 lady fingers; pour in half of filling.
Layer remaining ladyfingers on top. Garnish if desired; cover and chill 8 hours.
Yeild: 10-12 servings From: Fred Towner Date: 08-03-93

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