Just back from our 15 day Princess Cruise to Hawaii where 7 lectures on SCULPTURE SINCE THE SEVENTIES turned out to be a great hit. We were delighted, of course, but everyone was delighted with the meals served by an Italian chef and his entourage. Dining room meals were picture and palate perfect. Other food courts on the Regal Princess helped put weight on a lot of passengers (fortunately we didn't succumb). I can heartily recommend the service and facilities offered by Princess Cruise. This is the 2^nd one we've taken. I know that many readers have cruised on Princess and other lines so send in your feedback (not a pun) to share with others. dmeilach@msn.com

2. NEW PRODUCTS – HONEY DIJON MUSTARD

FRENCH'S has just introduced a new flavor…Honey Dijon Mustard … which is a delicious blend of spicy mustard and Dijon Honey. It has a nice "bite" to it...kind of like a deli mustard with a sweet touch. For a different taste, try it on hotdogs, hamburgers, and sandwiches. You'll find some wonderfully easy to prepare recipes with French's mustards at www.frenchsfoods.com.

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3. RECIPES IN SEASON

Following are recipes for vegetables that will put a different spin on your cooking and eating.

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ASPARAGUS GUACAMOLE

Here's a new way to make guacamole with asparagus instead of avocado. For more innovative ideas for serving asparagus, check www.calasparagus.com for more recipes.

4 Cups (2 pkg. 10 oz. Each) frozen, cut Asparagus
1 small garlic clove, minced
2 tsps. Lime juice
1/4 Cup canned, chopped green chilies
1/2 tsp. Salt; 1/2 tsp. Cumin
2 tbsp. finely chopped onion
1/2 Cup chopped, seeded tomato

Cook asparagus in small amount of water until tender. Drain well and cool.
In a food processor, process asparagus and next five ingredients until mixture is smooth (30 seconds). Scrape bowl frequently. Remove from food processor and stir in onion and tomato. Chill thoroughly before serving with tortilla chips, cut vegetables, chicken or seafood.

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ASTA FRITTATA

Diners at Ina's in Chicago get a giant, Parmesan-sprinkled wedge of this baked frittata served with sautéed tomatoes. You can serve it with a Marinara sauce for lunch or dinner. Allow about 45 minutes to prepare and another 45 minutes to cook. It's well worth the time. Use a 3-quart baking dish coated with cooking spray. This will make 10 to 12 servings.

6 ounces dried spaghetti
Nonstick cooking spray
2 tablespoons olive oil
3/4 cup chopped onion
1 1/2 cups sliced fresh mushrooms
1 medium zucchini, cut into thin, bite-size strips (1 1/2 cups)
1 medium red sweet pepper, cut into thin, bite-size strips (3/4 cup)
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano, crushed
1/2 teaspoon ground black pepper
10 eggs
1 1/4 cups milk
1/2 cup grated Parmesan cheese
2 8-ounce packages cream cheese, cut into small cubes and softened
1 1/2 cups shredded sharp cheddar cheese
Simmered Tomato Sauce (recipe follows)

Cook spaghetti according to package directions. Drain; set aside. In large saucepan, heat olive oil over medium heat. Add onion. Cook and stir over medium heat 5 minutes or till tender. Add mushrooms, zucchini, sweet pepper, and garlic. Cook and stir 3 minutes or till vegetables are just tender. Drain off liquid. Stir salt, herb, and pepper into vegetables. Set aside to cool.

In mixing bowl, beat together eggs, milk, and Parmesan with electric mixer. Add cream cheese. Beat 30 seconds.

Place cooked spaghetti onto bottom of prepared baking dish. Add vegetables. Sprinkle with cheddar. Pour egg mixture evenly over mixture in dish. Pat down with spatula or spoon so most solids are covered with the liquid. Bake, uncovered, in a 350-degree oven 40 minutes or till set and lightly brown on edges. Cut into serving-size pieces. Spoon 1/3 cup of the Simmered Tomato Sauce (below) onto each plate; place a frittata serving on top of sauce. Serve immediately.

SIMMERED TOMATO SAUCE: In a saucepan, melt 2 tablespoons butter or
margarine over medium heat. Cook 3/4 cup chopped onion in hot butter for 5 minutes or till onion is tender, stirring often. Add 2 cloves garlic, minced; cook and stir 30 seconds. Carefully stir in one 28-ounce can whole Italian-style tomatoes in puree, undrained and cut up; half of a 6-ounce can tomato paste (1/3 cup); 1/2 teaspoon sugar; 1/2 teaspoon kosher salt or sea salt; and 1/4 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or to desired consistency. Stir in 1
teaspoon dried oregano, crushed (optional). Cook 5 minutes more. Makes about 4 cups

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MINTED ORZO WITH TOMATOES

Orzo is a pasta shaped like grains of rice, frequently used in soups and in Greek cooking.

2 cups orzo (small, rice-shaped pasta)
1 onion, chopped
1 tablespoon olive oil
3 tablespoons chicken broth
1/4 cup lemon juice
1/4 cup minced parsley
1 pint cherry tomatoes, halved
1/3 cup fresh mint leaves, minced
Salt and pepper

Cook orzo in 2 quarts boiling water until tender, about 6-8 minutes. Drain, rinse with cold water, drain again, place in large bowl ans set aside. Heat oil in large nonstick skillet over medium-high heat; sauté onion until tender, stirring frequently, until browned and sweet, about 15 minutes. In a large bowl, toss orzo with onion, broth, lemon juice, and parsley. Cover and chill if making ahead. Bring to room temperature; stir in tomatoes and mint; season with salt and pepper to taste. Serves 8.

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4. OLLA PODRIDA

This is a Spanish term for a pot of stew. Literally, olla is a round earthenware pot and podrida is a dish composed of different meats and vegetables.

Is It a Stroke?

This was published in a monthly newsletter and circulated around the NET. I asked my doctor, and my son-in-law physician for their take on the advice and they concurred.

Often the non medical person cannot identify stroke symptoms and a victim may suffer brain damage if the stroke is not detected quickly..

Now doctors say any bystander can recognize a stroke by asking three simple questions:
* ask the individual to smile.
* ask him or her to raise both arms.
* ask the person to speak a simple sentence.
If he or she has trouble with any of these tasks, call 9-1-1 immediately and describe the symptoms to the dispatcher.

After discovering that a group of non-medical volunteers could identify facial weakness, arm weakness, and speech problems, researchers urged the general public to learn the three questions. They presented their conclusions at the American Stroke Association's annual meeting last February. Widespread use of this test could result in prompt diagnosis and treatment of the stroke, and prevent brain damage.

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5. BOOKS by Dona Z. Meilach For MOTHER'S DAY AND FATHER'S DAY GIFTS

Dona's Kitchen Kapers is an associate of Amazon Books. Using the link provided to one book, will take you to others when you request it by title or author. You will be returned to this page after checking their listings (I hope). There's a 20% to 30% saving per book. Books bought thru AMAZON earn a small referral fee..all such fees will be donated to the American Cancer Association. :Log in with the URL below for all your AMAZON book purchases.

www.amazon.com/exec/obidos/ISBN=1558672095/donaskitchenkapeA/

THE BEST 50 BAR DRINKS $5.95

THE BEST 50 MARGARITAS 5.95

THE BEST 50 MARINADES AND DIPS 5.95

THE BEST 50 BRUSCHETTA $4.95

WRAPS AND ROLL-UPS $8.95

GOURMET GIFTS $8.95

THE BEST BAGELS ARE MADE AT HOME $8.95

And…

NEWEST---WOOD ART TODAY 255 pages, 502 photos, $59.95

ART JEWELRY TODAY 255 pages, 550 photos, $49.95

ARCHITECTURAL IRONWORK $49.95

The CONTEMPORARY BLACKSMITH 255 pages, 550 photos, $49.95

DECORATIVE & SCULPTURAL IRONWORK 2^nd edition. 300 pages, over 700 photos. $34.95

DIRECT METAL SCULPTURE – Revised Edition. Over 350 pages, 425 photos. $39.95

CONTEMPORARY STONE SCULPTURE 2^nd Edition. 224 pages, over 350 photos. $24.95

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6. Subscribe-Unsubscribe

To subscribe or unsubscribe to Dona's Kitchen Kapers as an Ezine, send a request to DMeilach@msn.com for DKK. Ask your friends to subscribe, too.

End

By Dona Z. Meilach

ASPARAGUS GUACAMOLE Here's a new way to make guacamole with asparagus instead of avocado. For more innovative ideas for serving asparagus, check www.calasparagus.com for more recipes.

ASPARAGUS GUACAMOLE

Here's a new way to make guacamole with asparagus instead of avocado. For more innovative ideas for serving asparagus, check www.calasparagus.com for more recipes.