Tough Cookie

with Spicy Guacamole

Dipping Sauce

2 tablespoons vegetable oil,

plus additional oil for deep-fat frying

1½ pounds chicken breast, trimmed of fat and finely chopped (½-inch square pieces)

2½ cups chopped onions

1 to 2 tablespoons prepared dry chile mix, to taste

1 cup canned black beans, well drained

4 ounces (1 small can) chopped green chiles

1 cup grated Cheddar cheese

1 cup grated Monterey Jack cheese

½ cup finely chopped cilantro

½ jalapeño chile, seeded and finely chopped

3 tablespoons of picante sauce

1 teaspoon salt

1 pound egg-roll wrappers (16 in a package)

In a wide frying pan, heat the 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and onions, stir well, then add the chile powder and stir again. Stir for several minutes, until the onions turn translucent and the chicken is just cooked. Remove the pan from the heat, and add the beans, chiles, cheeses, cilantro, jalapeño, picante sauce, and salt, and set aside. On a very lightly floured surface, place 1 egg-roll wrapper at a time and, following the directions on the wrapper package, roll ¼ cup of the filling into each egg roll. Complete the 16.

In a wide frying pan, pour vegetable oil to a depth of ½ inch. Heat to 370°F, then place no more than three egg rolls at a time into the oil and fry for 3 minutes per side, or until golden brown. Drain on paper towels. Serve with sauce.

Makes 16 egg rolls

Guacamole Dipping Sauce:

1 avocado, peeled, seeded, and chopped

juice of 1 lime

1 cup fat-free or regular sour cream

½ cup medium-hot picante sauce

⅓ cup finely chopped cilantro

1 tablespoon grated onion

½ very finely chopped jalapeño chile, whirled in a small blender or food processor

Either mash all ingredients together until well combined, or whirl in a food processor until smooth. Chill and serve with egg rolls.

Chesapeake Crab Cakes

with Sauce Gribiche

1 tablespoon vegetable oil

½ cup finely chopped celery

½ cup finely chopped onion

2 cloves garlic, crushed

⅔ cup lowfat mayonnaise

¾ teaspoon dry mustard

½ teaspoon paprika

1 teaspoon salt

⅛ to ¼ teaspoon cayenne pepper, to taste

1 pound crabmeat (can use refrigerated pasteurized crab)

1⅓ cups club cracker crumbs, divided in half

2 additional tablespoons vegetable oil, divided in half, plus extra to oil baking pan

In a frying pan, heat 1 tablespoon oil over medium heat, add the celery and onion, lower heat, and add garlic. Sauté over medium-low heat, stirring frequently, for 3 to 5 minutes, or until translucent but not brown. Remove from the heat and set aside.

In a large bowl, combine mayonnaise with spices. Add crab, ⅔ cup cracker crumbs, celery, onion, and garlic. Stir until well combined. Using a ½-cup measure, scoop out crab mixture and form into 6 cakes about 4 or 5 inches in diameter.

Spread the last ⅔ cup cracker crumbs on a plate. Dredge the cakes in the crumbs.

Preheat oven to 300°F. Lightly oil a 9x13-inch baking pan.

In a wide frying pan, heat 1 tablespoon vegetable oil over medium heat until it shimmers. Place 3 crab cakes into the pan and cook approximately 4 minutes per side, until golden brown. Place the cooked crab cakes into the baking pan and put them in the oven while you cook the rest of the crab cakes. Add the second tablespoon of oil to the hot frying pan and cook the last 3 crab cakes approximately 4 minutes per side, until golden brown. Place in the baking pan in the heated oven while preparing the sauce.

Makes 6 crab cakes

Sauce Gribiche:

1½ teaspoons finely chopped shallots

2 gherkins, minced

1½ teaspoons capers, drained

1 tablespoon finely chopped parsley

1½ teaspoons minced fresh tarragon

1 teaspoon fresh lemon juice

½ teaspoon Worcestershire sauce

¼ teaspoon dry mustard

½ teaspoon salt

¼ teaspoon sugar

freshly ground black pepper, to taste

1 cup lowfat mayonnaise

1 large egg, hard-boiled and finely chopped

In a small electric mincer or well-cleaned coffee grinder, combine shallots, gherkins, capers, parsley, and-tarragon. Pulse for about 5 seconds, or until thoroughly combined and well minced. Set aside. Stir together lemon juice, Worcestershire sauce, dry mustard, salt, sugar, and black pepper. Stir into mayonnaise along with egg and minced shallot mixture. Serve with crab cakes.

Ice-Capped

Gingersnaps

½ pound (2 sticks) unsalted butter, softened

1½ cups dark brown sugar

2 eggs

½ cup dark molasses

2 teaspoons apple cider vinegar

4 cups all-purpose flour

4 teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground allspice

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

Frosting (recipe follows)

Preheat oven to 350°F. Butter two cookie sheets.