Dessert

‘Stolen’ Heavenly Hash Pie

3 egg whites

Pinch of baking soda

1 cup sugar

28 Ritz crackers

3/4 cup chopped walnuts or pecans

1 tsp. vanilla extract

1/2 pint whipping cream

1 teaspoon vanilla

1/2 teaspoon confectioners’ sugar

1 pint fresh strawberries ( reserve 6 whole ones for the top)

Mix together egg whites with pinch of baking soda. Whip until peaks form. Add sugar slowly, whipping until stiff. Break in crackers and fold in, along with nuts and vanilla. Turn into pie plate. Bake at 350 degrees for about 25 minutes, until golden brown. Let cool on rack. (The meringue might crack, but that’s OK, as it will be covered).

Whip the cream with vanilla and sugar. When pie is completely cool, place sliced strawberries on top. Cover with whipped cream and garnish with 6 large strawberries, 1 in the middle and 5 surrounding. Makes 8 servings.

Per serving: 338 calories (55 percent from fat), 21.4 g fat (8.3 g saturated, 4.8 g monounsaturated), 41 mg cholesterol, 4.3 g protein, 34.7 g carbohydrates, 0.7 g fiber, 166 mg sodium.

Main Dish

Boliche Estilo Cubano (Cuban Style Pot Roast)

1 (6- or 7-pound) eye of round

3 chorizo sausages, chopped

1/2 pound chopped ham

2 slices bacon, chopped

1/2 cup sour orange juice (or add juice of 2 limes to regular orange juice)

4 cloves garlic, pressed

2 large green peppers, sliced

2 large onions, sliced

2 parsley sprigs, chopped

6 bay leaves

1 teaspoon pepper

6 tablespoons vegetable oil

1/2 cup dry sherry

4 teaspoons salt

Cut a pocket lengthwise in the center of the beef (or ask your butcher to do it), leaving opposite end closed. Mix chorizo, ham and bacon and stuff meat. Mix orange and lime juices, garlic, green pepper, onion, parsley, bay leaves and pepper. Marinate meat in this mixture in the refrigerator for at least 2 hours. Remove from marinade (reserve it) and pat dry; in a heavy casserole or saucepan brown the meat on all sides in the vegetable oil, then add sherry, salt and all the marinade ingredients. Cook, covered, over medium-low heat for 1 1/2 hours or until tender. Strain the sauce and pour over the meat, or serve on the side. Makes 12 servings.

Per serving: 453 calories (41 percent from fat), 20 g fat (5.2 g saturated, 5.7 g monounsaturated), 163 mg cholesterol, 58 g protein, 5 g carbohydrates, 1 g fiber, 1,290 mg sodium.

Dessert

Oreo Cheesecake Bites

36 Oreo cookies, divided

1/2 cup butter or margarine, divided

4 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 cup sour cream

1 teaspoon vanilla

4 eggs

4 squares semi-sweet chocolate

Heat oven to 325 degrees. Line a 13x 9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

Bake 45 minutes until center is almost set. Cool. Microwave chocolate and remaining butter in microwaveable bowl on high for 1 minute; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Makes about 72 small servings. (You can determine portion size by cutting as you prefer).

Per serving: 105 calories (65 percent from fat), 7.8 g fat (4.1 g saturated, 1.6 g monounsaturated), 29 mg cholesterol, 1.4 g protein, 8 g carbohydrates, 0.2 g fiber, 85 mg sodium.

Dessert

Vintage Heavenly Hash

1/2 cup graham cracker or cornflake crumbs

2 tablespoons sugar

3 tablespoons butter, softened

1 envelope (1 tablespoon) unflavored gelatin

1/2 cup sugar

1/4 teaspoon salt

1 2/3 cups crushed pineapple (from a 20-ounce can)

1 (8-ounce) package cream cheese, softened

1 cup whipping cream

Combine crumbs with the 2 tablespoons sugar and butter, mixing well. Reserve 2 tablespoons for topping. Press remainder of crumbs firmly in bottom of an 8-inch square pan. Chill.

Mix gelatin, the half cup sugar and salt thoroughly in saucepan. Drain pineapple syrup into gelatin mixture; cook and stir until gelatin dissolves. Cool slightly.

Beat cream cheese until smooth and soft; stir in gelatin mixture and pineapple. Whip cream to soft peaks stage, then fold into the cream cheese mixture. Spread in the crumb-lined pan and sprinkle with reserved crumbs. Chill until firm. Cut into wedges to serve. Makes 9 servings.

Per serving: 303 calories (66 percent from fat), 22.8 g fat (13.5 g saturated, 6.2 g monounsaturated), 74 mg cholesterol, 3.3 g protein, 23 g carbohydrates, 0.5 g fiber, 214 mg sodium.

Sleuth’s Corner

Q. I am looking for a recipe that I haven’t been able to find for years. I went to a cocktail party and was served oysters in some sort of cream sauce (in a chafing dish) that was scooped out into a small pastry cup. I asked for the recipe and the hostess refused (isn’t that incredible?!). Can anyone help? Sylvia.