Neonu's Artichoke Dip

• 14 oz. can of artichoke hearts - packed in water not oil
• 3/4 c. mayonnaise
• 1/4 c. Parmesan cheese
• 1 tsp. lemon juice
• dash of garlic powder
• Preheat oven to 350 degrees

Drain and chop Artichoke Hearts (finely). In a medium bowl, mix all ingredients together. Spread into ungreased pie pan or shallow 1 qt. baking dish. Bake for approximately 20-30 minutes until lightly brown. Serve with Scoops, Crostini, or whatever bread or chips you love.

Variation: for a cheesier version, less dip like

• 1/2 c. mayonnaise
• 1/2 c. Parmesan cheese

O's Corner: Old Fashioned Pumpkin Pie

Here is a popular holiday dessert. You can substitute sweet potatoes or acorn squash and it is still delicious.

• 3 eggs 1/8 teaspoon cloves
• 1 can (1 lb.) pumpkin ½ teaspoon salt
• ½ cup packed light brown sugar ¾ cup milk or half and half
• ½ cup granulated white sugar ½ cup heavy cream
• 1 teaspoon cinnamon 9-inch unbaked pie shell
• ½ teaspoon ginger Whipped cream
• ¼ cup nutmeg

Preheat oven to 350 degrees. In large bowl, beat eggs slightly. Add pumpkin, sugars, spices, salt and beat until well blended. Slowly add milk and cream. Pour into shell. Bake 60 to 70 minutes or until knife inserted in center comes out clean. Cool on rack. Just before serving, decorate pie with Whipped cream. Refrigerate any leftover.

Remember keep it simple and fast.

O's Corner: Scandalous Spinach

This is a great way to make a vegetable spectacular. If you have little ones who won’t eat their greens, then try this recipe. Most kids love foods with cheese.

• 2-4 pkgs. Chopped frozen spinach, thawed, drained
• 1 pt. sour cream
• 1 envelope of Good Seasonings cheese garlic or garlic dressing mix

Thaw spinach and drain. Add sour cream and then dressing mix (about a hand full). If you can’t find the packaged dressing mix, substitute a cheese dressing of your choice, such as Parmesan or ranch bacon dressing (Adults may prefer blue cheese). Heat in 350-degree oven.
2 packages will serve 2-4 and 4 will serve 4-6.

Remember, keep it simple and fast.

O's Corner: Quick, Sweet, Beef Stew

I don’t remember who I got this recipe from. All I remember is that I’ve been preparing it since the early eighties. It became a favorite for cold days, especially Saturdays, when you have less preparation time because of the long list of errands. This works very well in the crock pot or your big soup pot. The preparation time is only about 10 minutes. This serves 4-6.

• 2 lbs. stew beef (cut in bite-size pieces)
• 1 pkg. brown gravy mix or one jar of beef or mushroom gravy
• 2 cups apple juice
• ½ pkg. Lipton’s onion soup mix
• 1 cup chopped onion and green peppers/ already diced in container from store

Pour apple juice into casserole dish, add brown gravy mix, onion soup mix, and raw, cubed, bite-size beef. Cover. Bake 3 hours at 300 degrees or until tender in crock pot. Add onions and green pepper for the last half hour. You can add any other vegetables of your choice at this time. Carrots, parsnips, peas, green beans, corn are good choices (Note: Carrots and parsnips should be added an hour before completion). Taste test and if necessary, add salt, pepper and other spices to suit your taste. Serve over noodles, rice or biscuits.

If fewer servings are needed, the leftovers taste as good or better the next day.

O's Corner: Apple Cake Recipe

This apple recipe is from a friend in Boston. Years ago I had thanksgiving dinner with her family and her mother served this for dessert. It was truly spectacular. It took me months to convince her to give me the recipe. She only did so when I told her I was leaving Boston to get married. It was her wedding gift to me. I’m thinking of making this one for Thanksgiving.

MRS. CHENEY'S APPLE CAKE

· 3 cups raw apples, grated or finely chopped
· 2 cups sugar
· ¾ cup vegetable oil
· 2 eggs, well beaten

Mix together and let stand while sifting dry ingredients below (or drop into cake mixer, blender or food processor and mix)...


· 3 cups flour
· ¼ teaspoon nutmeg
· 1 teaspoon each baking powder, cinnamon, soda, salt, vanilla
· ¾ cup nuts, finely chopped

Add to first mixture. Beat thoroughly. Pour into buttered and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 10 minutes, or until done. Test by inserting a knife. If it comes out dry, cake is ready. Serve plain or spread while hot with broiled topping.

BROILED TOPPING

· 4 tablespoons light cream
· 1 cup coconut
· 2/3 cup light brown sugar
· ½ stick butter or margarine, softened at room temperature

Cream all together in processor or blender and spread over hot cake as it comes from the oven. Return to oven and place under broiler until bubbly and light brown.

Happy Holidays!!! Remember, until next Wednesday, Keep it Simple and Fast

O's Corner: Coconut Biscuits

I picked up one of my husband’s favorite recipes from Brenda Girton, NCNW Vice President, Washington, D.C. I have, however, stopped making them because they are so good and so rich and we cannot resist eating them all straight from the oven. I hope you enjoy them as much as we do. They are perfect for holidays, special occasions, brunch, barbecues or whenever.

COCONUT BISCUITS

• 2 cups all-purpose flour
• 1/4 cup flake coconut, toasted
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup Crisco Shortening or butter
• 1 cup milk
• 1/2 teaspoon vanilla
  

Heat oven to 425 degrees. Grease baking sheet. Combine flour, coconut, sugar, baking powder and salt in medium bowl. Break down shortening using pastry blender (or two knives) to form coarse crumbs. Combine with milk and vanilla. Add to dry ingredients. Mix with fork until particles are moistened and cling together. Drop tablespoonfuls onto baking sheet. Bake at 425 degrees for 12 to 14 minutes. This recipe makes 12 to 16 biscuits.

O’S CORNER: Dips

CRAB PATE and
HOT BROCCOLI DIP

Planning to entertain. Here are two special dips sure to please and simple to make.


Crab Pate

• 1 can cream of mushroom soup (undiluted)
• 1 envelope unflavored gelatin
• 3 tablespoons cold water
• ¾ cup mayonnaise
• 8 ounces cream cheese, softened
• 6 ½ ounce can crab meat, drained and flaked ( or fresh )
• 1 small onion, grated
• 1 cup finely chopped celery
• Parsley sprigs for garnish
  
  

Heat soup in pan over low heat. Remove. Dissolve gelatin in cold water and add to soup. Add remaining ingredients except parsley and mix well. Spoon into oiled 4-cup mold. Chill until firm. Unmold onto a pretty plate or platter and garnish with parsley sprigs. Serve with crackers. Makes 4 cups.

This next recipe is from my friend, Nancy Dickerson. She and I met while working for the State of VA, many years ago.

Hot Broccoli Dip

• 1 pkg. frozen chopped broccoli
• ¼ cup margarine
• 1 lg. onion – chopped
• 1 can mushrooms – drained
• 1 can cream of mushroom soup

Cook broccoli in unsalted water – drain. Melt margarine, add chopped onions and saute until transparent. Add mushrooms, soup, stirring until mixed. Layer alternately in casserole the broccoli and sauce. Bake – covered – about 40 minutes in a 350 degree oven. Serve hot with crackers, raw vegetables, or use as a vegetable casserole.

Remember: Until next Wednesday, keep it simple and fast

O's Corner: Peas & Rice

Growing up in a West Indian home meant eating peas and rice as a diet staple. There are different ways of preparing this dish depending on what island the cook is from. This is the recipe I most often prepare. It is a Jamaican recipe with variations based on my mother's peas and rice. I don't recall my mother preparing it with the coconut. I love the nutty sweetness it adds. This is usually served with gravy or a sauce if you prefer. You can add chopped tomatoes, red and/or green pepper, pineapple or mandarin oranges if you don't want to use gravy. I know a lady who adds salsa to add a kick.

PEAS & RICE

• 3 cups long-grain rice (I prefer Uncle Ben's rice)
• 1 cup peas pigeon or red or your preference)
• few sprigs of thyme or teaspoon of dried thyme
• 1 cup shredded coconut (soaked in 1 quart hot water)
• salt
• 1 clove garlic
• 2 stalks scallion or spring onion or small yellow onion
• 1/4 teaspoon black pepper

If using dried peas, soak overnight then rinse and drain. If using canned peas, this is not necessary. Express coconut through a sieve until all water is used, which will create coconut milk. Place peas in a saucepan with the coconut milk and add a clove of garlic, slightly bruised (mash once, with a large knife or spoon). Cook until peas are tender, but not overcooked. Add chopped scallions or onions, thyme, salt, black pepper, and rice adding more water if necessary in order to cover rice. Cook over medium heat, covered, stirring once or twice until rice is well cooked.

NOTE: A very small bit of Salt Pork or bacon drippings is sometimes added after the peas have been boiled. Do not add salt to peas before they are cooked (it slows cooking time and can make dish too salty).

Remember: Until next Wednesday, keep it simple and fast

O' Corner: Dulcie's Cheese Cake

Years ago I lived in Virginia Beach, VA. I was a young wife raising young children in a neighborhood of other young wives with young children. Most of them were wives of servicemen. One of my fondest memories is of seeing the Blue Angels or the Thunderbirds fly over our house during their air shows. I was away from my family and old friends, so as neighbors we babysat for each other and shared recipes, housekeeping, and child-rearing information. The following recipe is from the wife of a naval pilot. Their son and my son were best friends who would spend their days racing up and down the block on their Super Hot Wheels.

DULCIE’S CHEESE CAKE

• 16 ounce cream cheese
• 2/3 cup sugar
• 3 eggs
• 1 teaspoon Vanilla

Mix all ingredients together. Beat well by hand. Bake in greased glass pie plate (no crust). At 350 degrees for 30 minutes. Cool.

• 8 ounces sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla

Mix together the three ingredients. Pour over pie and bake at 350 degrees for 10 minutes. Chill. Top with cherry or blueberry pie filling.

Until next Wednesday, Remember Keep it Simple and Fast.

O's Corner: Fast Meals With Pantry Staples

Yes, cooking from scratch is almost always the better.  Good ingredients are the key to great results.  But convenience has its place, even in the best kitchens.  Here are some products we always have or should have on hand.  I give the brand when it matters.


1.  HELLMAN'S MAYONNAISE
It's not just something you spread on a sandwich.  This brand is consistently high-quality.

• Uses: Dress it up with pureed canned chipotle peppers or red pepper or tomato paste from a tube.  Brush it on fish before broiling.

• Or make garlic aioli: Mix 1 cup mayo with 2 tablespoons olive oil, 1 tablespoon lemon juice, 4 cloves grated garlic and 1/4 teaspoon salt.  (Watch out - it gets stronger as it sits.)

2.  GREY POUPON

The only thing handier than mayonnaise is Dijon mustard.  There are plenty of good brands, but Poupon is still great quality for the price.

• Uses: Add a little to the vinegar when you make vinaigrette and the dressing will emulsify more readily.
• Or try this easy mustard chicken:  Brush Dijon on one side of skinless, boneless chicken breasts.  Press mustard side into fresh bread crumbs.  Place crumb-side up in a baking pan and drizzle each breast with 2 teaspoons olive oil.  Bake at 375 degrees for 30 mins., until chicken is cooked through and crumbs are golden brown.

3.  BOXED BROTHS

Swanson's 16-oz. box gets my vote as the best-tasting one on the shelf.  Also Kitchen Basic's small boxes in ham, turkey, clam and pork flavors.

• Uses: Soups and sauces.  Cook rice in broth for a flavor boost.  Use millk and broth to trim some fat from mashed potatoes.

4.  CANNED RED ALASKAN SALMON

Milder and less fishy than tuna.  Many brands are wild-caught too - check the label.  Red, usually from sockeye, has better flavor than pink.

• Uses:  Salmon salad or salmon chowder (with broth, milk, frozen hash browns and frozen corn).
• Or salmon patties: Drain a 7.5-ounce can red salmon and mix with 1/3 cup saltine cracker crumbs.  Saute 2 tablespoons diced onion in a little olive oil and add to the salmon with a beaten egg and 2 teaspoons lemon or lime juice.  Form into 2 patties and fry about 4 mins. per side.

5.  NUTELLA

This chocolaty hazelnut spread is like a short-cut dessert in a jar.

• Uses: Roll it up in crepes.  Combine with sliced bananas in a sandwich.  Melt it in a microwave for fondue.
• Or make chocolate "croissants": Open a tube of crescent roll dough.  Spread each wedge with Nutella, roll up and bake 12 to 13 mins. at 350 degrees.

6. PILLSBURY PIE CRUSTS

They're in the refrigerator case, but you can also freeze them.  To improve them, dust a work surface with flour and roll the crusts out just a little thinner.

• Uses:  Pies, both sweet and savory, such as quiches.  Use round biscuit cutters to press out smaller circles to line tartlet pans.  Or brush a cold brie with jam, wrap in pie crust (seams on the bottom) and bake.
• If you really don't have time, make a rustic tart: Place crust on a baking sheet.  Pile canned fruit filling (any flavor) in the center, leaving about a 2-inch border.  Fold the edges up and over, leaving the center open.  Bake at 350 degrees until crust is brown and fruit is bubbling.

Remember, until next Wednesday, Keep it Simple and Fast

O' Corner: Salisbury Steak

Tired of your usual recipes for ground beef? Then try this fast and simple recipe for Salisbury steak. It’s economical and tastes great.


I wondered how this dish got the name Salisbury steak. Apparently, the name came from an English doctor, James Salisbury, who, in 1888, claimed that if you ate cooked ground beef three times a day followed by copious amounts of hot water, then you could cure disease. I don't claim it will cure anything but your hunger.

Salisbury Steak with Mushroom Gravy

• 1 pound lean ground beef
• 1 small onion, minced
• 1/3 cup each minced green and red pepper
• 1 1/2 teaspoon Worcestershire sauce (optional)
• Salt and pepper
• 1 egg
• 1/4 cup bread crumbs
• 1 to 2 tablespoons butter
• 1/2 pound sliced button mushrooms
• 1 tablespoon all-purpose flour 
•  1 cup beef stock or beef gravy
  

Mix ground beef with onions, peppers, Worcestershire sauce, salt and pepper to taste, eggs and bread crumbs. Form into 4 oval patties. Heat half the butter in a skillet over medium heat and cook the patties until nicely browned, about 6 minutes per side. Place in single layer in baking dish. Sauté the mushrooms in the remaining butter until nicely browned, about 5 minutes on medium-high heat. Sprinkle the flour over the mushrooms and very gradually add the beef stock, whisking until it is thick, 3 to 5 minutes. If you prefer, you can use a jar of beef gravy instead of the flour and stock. Pour the mushrooms and gravy over the beef patties and bake in a 350 degree oven until heated through, about 15 minutes. Serve with rice, potatoes or risotto. Serves four.

Remember Keep it Simple and Fast.

O's Corner: Squash (Part 2 of 3-part Series)

LEMON-PARMESAN SPAGHETTI SQUASH

I have with good success, substituted this squash for pasta, adding mushrooms, black olives, sundried tomatoes, a can of minced clams, canned salmon or prepackaged sliced chicken pieces (Perdue or Tysons).

• 1 (3 pound) spaghetti squash
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons lemon juice
• 1/3 cup parsley, chopped
• 1/3 cup grated Parmesan cheese
  

Cut the squash in half lengthwise and remove seeds. Place the squash cut-side down on a microwave-proof baking dish and pierce in several places with a fork. Microwave 12 minutes or until a fork easily pierces through the skin. Let the squash cool slightly and scrape the inside with a fork to remove the long strands. Toss the squash with the olive oil, lemon juice, parsley and cheese. Add salt and black pepper to taste. MAKES 4 SERVINGS.

Note: If you can't fit both halves in the microwave, microwave them separately. The cooking time will be less; 7 to 8 minutes each.

UNTIL NEXT WEDNESDAY, REMBEMBER, KEEP IT SIMPLE AND FAST.

O' Corner: Squash (A 3-Part Series)

It's that time of year when we welcome summer vegetables back into our menus. I had begun to feel like I was eating the same ones over and over. However, while at the super market the other day, I realized I had neglected one of the healthiest and most delicious veggie we can eat. When fall first arrives, I add acorn squash to the menu two to three times a week. But then it gradually disappears from the meal planning. I would like to share with you some suggestions for wonderful side dishes using a vegetable that is now available in most markets year round. Squash. There are many different and equally delicious varieties. I have 3 different types to heartily recommend. Best of all, they are simple and fast.

MAPLE-GLAZED ACORN SQUASH

• 2 (1 1/4 pound) acorn squashes
• 1 tablespoon canola oil
• 1 tablespoon maple syrup
• 1 tablespoon light soy sauce
• 1 teaspoon rice vinegar
  

Heat oven to 450 degrees. Coat a baking sheet with cooking spray. Cut each squash in half and scoop out the seeds. Cut into wedges about 1 inch thick. (Use the natural curve of the squash as a guide.) Brush the cut sides lightly with the canola oil and place cut sides down on the baking sheet. Roast 15 minutes. Whisk together maple syrup, soy sauce and rice vinegar. Brush it on the cut sides of the squash and return to the oven for another 15 minutes or until tender when pierced with a fork. (If the glaze begins to burn, drape the squash lightly with foil.) MAKES 4 SERVINGS.

Next Week Lemon Parmesan Spaghetti Squash

UNTIL NEXT WEDNESDAY, REMEMBER, KEEP IT SIMPLE AND FAST.

O' Corner

PIZZA WITH SHRIMP AND ASPARAGUS

For a simple but flavorful meal to enjoy with a good movie.

• 1 (10 ounce) precooked whole-wheat pizza crust. Such as Boboli
• 1 tablespoon olive oil
• 12 ounces shrimp, peeled
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 3 plum tomatoes, cut lengthwise into 1/4inch slices (about 8 ounces)
• 1/2 cup shredded light mozzarella
• 1/4 cup grated Parmesan

Heat oven to 450 degrees. Place the crust on an ungreased baking sheet. Heat the oil in a large, nonstick skillet over medium heat. Add the shrimp in a single layer and cook 2 minutes on each side, or until nearly cooked through. Transfer to a plate. Add the asparagus to the skillet and cook 3 minutes, or until bright green and crisp-tender. (If the pan seems too dry, add 2 tbs. of water). Remove from pan. Distribute tomato slices evenly over surface of crust, leaving a 1/2 inch border around the perimeter. Top with shrimp and asparagus. Sprinkle shredded mozzarella and grated Parmesan evenly over top and bake until cheese is melted and pizza is heated through, about 8 minutes. Makes 4 servings.

Remember, until next Wednesday, keep it simple and fast.

O's Corner: Crispy Fries

Two frying sessions make them crispy, but not greasy.

Fries of every sort are now offered by chefs of all kinds. They're being sprinkled with sea salt, grated cheeses, various aromatics, different oils, and sometimes a mixture of these.

The best fries are cut by hand, and fried twice in fresh, clean oil. For crispy, golden brown fries you only need starchy potatoes, oil (I prefer peanut oil) and a heavy, deep pan large enough to hold the oil with space left for bubbling, and a clip-style frying thermometer or a plug in-heat controlled-fry pan.

• The best potatoes for French fries are Idaho russets. Their low water content prevent sogginess.
• You can leave the skin on. Trim the length of each potato, making a flat base to keep them from rolling. Square off the ends. Then slice into 1/4 inch slices. Stack a few slices at a time and slice lengthwise into 1/4 inch wide strips. If they are cut too thick the centers won't cook properly. Soak in cold water for a few hours or as long as 8 hours to remove the starch so they are less likely to stick together. Pat them dry before frying to reduce splatters.
• Use clean, properly hot oil. If oil is not hot enough the potatoes will turn soggy. Too hot and the surfaces will brown before the centers are cooked.
• Cooking them twice at different temperatures is the secret to fries that never feel, taste or look greasy. The first frying - sometimes called blanching - should be at about 325 degrees. The second frying, at 375 degrees or higher, crisps and browns the outside only, leaving the inside soft.
• Don't crown the fryer.
  
• Too many fries cause the temperature of the oil to drop, making the fries soggy. Fry in batches if necessary.

Remember: Keep it simple, keep it fast.

* Recipe by Carole Kotkin

O' Corner

Feggas

Asma Samy Chabbi grew up in Casablanca in a huge extended family. Overseen by her mother and aunts, she started baking for fun when quite young. In Morocco, all cooking is done by women and some families still have Dadas (family cooks). They are descended from women brought from the Sudan when it was still a part of the Moroccan empire. They are guardians of culinary traditions.

In 1988 Chabbi moved to the United States to study hospitality management. She began her career managing a Taco Bell in Miami, but eventually started her own catering company. A corporate client asked her to make holiday gift boxes and she filled them with baked goods, including the biscotti that evolved into the recipe below.

Her biscotti, based very loosely on a double-baked Moroccan cookie called Feggas, are filled with butter, olive oil, eggs, ground sesame seeds, almonds, walnuts and pecans sweetened with sugar and orange blossom honey, and spiced with anise, vanilla, cinnamon and nutmeg. Chabbi makes large batches of dough, forming plump batons that are baked for half an hour. They are allowed to set and then cut into thick slices that are baked at a low temperature for at least six hours, producing rich, crunchy, nutty cookies.

Almond MACAROONS*

· 4 cups ground almonds
· 3/4 cup sugar
· Grated zest of 1 lemon
· 2 to 3 drops almond essence
· 1 large egg white
· Confectioners' sugar

Grind the almonds in a food processor. Grease a baking sheet with butter. Heat the oven to 400 degrees. Put all of the ingredients, except the confectioners' sugar in the food processor and blend into a soft malleable paste. Put some confectioners' sugar on a small plate. Rub your hands with a little oil so that the almond paste does not stick to your hands. Take lumps of the paste, the size of a large walnut, and roll into balls. Press one side of each ball into the confectioners' sugar, flattening it a little, and place on baking sheet, sugared side up. Bake for 15 minutes. Let the macaroons cool before lifting them off the sheet. They will be lightly golden and cracked and soft inside. Serve with tea or coffee or enjoy as a snack.

Remember until next Wednesday, keep it simple, keep it fast.

*(Recipe by L. Blandholm)

O's Corner: Mock Tuna (Salmon) Salad

• 2 large hard-boiled eggs to produce about 1/2 cup chopped
• 3 large ribs celery to produce about 1 1/2 cups chopped
• 1 foil pouch (7.1 ounces) boneless, skinless pink salmon (see Cook's notes below)
• 1/3 cup reduced-fat mayonnaise
• 3 tablespoons sweet-pickle relish
• 1 tablespoon fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 1 1/2 teaspoons seafood seasoning blend, such as Old Bay (see Cook's notes below)
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground pepper
• 1/2 cup dried cherries, optional (see Cook's notes below

Peel eggs and place in a 6-cup or larger mixing bowl. Chop the eggs finely (using 2 knives may help) and add to bowl. Add diced celery. Add the salmon and all the remaining ingredients. (Add dried cherries right before serving) Stir until the salmon is flaked and the salad is well mixed. Serve at once, or refrigerate until ready to serve. Start to finish: 20 minutes. Makes about 3 cups (3 1/2 cups with cherries added).

Per 1/2 cup serving: 121 calories

Cook’s Notes:
Ready-to-eat foil pouches of wild salmon that don't require draining are available at most grocery stores. The exact ounces may vary by brand but a slight variation won't matter. If you can't find seafood seasoning, substitute 1 teaspoon celery salt and 2 dashes hot pepper sauce. Cherry-flavored dried cranberries, such as Craisins, are a good substitute for dried cherries. Golden raisins also work.

Until Next Wednesday, Remember Keep It Simple and Fast.

O's Corner: Asparagus

Asparagus should be flooding the markets now. Look for tightly closed tips and firm stalks that have no vertical wrinkles. Asparagus should be cooked only until bright green, while still crisp and not mushy. If you prefer more tender asparagus, use a potato peeler or knife, prior to cooking, to remove the outer skin of the stalk about two inches below the tip. This woody part which is fibrous will not become tender without the tips becoming mush.

Asparagus with Orange Mayonnaise

• 1 pound asparagus, trimmed
• 1/2 cup light mayonnaise
• 2 tablespoons orange juice
• 1 tablespoon fresh orange zest

Fill a large skillet with about 1 inch of water and bring it to a boil. Add the asparagus and cook until it is bright green, approximately 4 to 6 minutes. Meanwhile, combine the mayonnaise, orange juice and orange zest. Spoon the mayonnaise over warm or cold asparagus and serve. Makes 4 servings.

Zest

Using a grater or a knife, grate the skin off an orange, careful to remove as much of the white part as possible. Keep a few strands of the orange zest to garnish the platter.

O's Corner

Help for Fashion Mishaps

With each festive occasion comes the risk of a wardrobe malfunction. Nothing spoils a night out, or any festive occasion, more than your fashion betraying you. You can spare yourself a potential nightmare by planning ahead, by being prepared for any event. Here are some discreet fixes:

1. To stop slippage - Double-sided tape can anchor a dipping neckline. Try Hollywood Fashion Tape ($7 for 36 strips; hollywoodfashiontape.com. The Strap-Mate, in clear, nude, white and black ($5-$8 lingerie solutions.com), hides bra straps.
2. To stomp out shoe woes - Shine scuffs away with individually packaged La Fresh Shoe Shine wipes ($4.50 for six: lafreshgroup.com). Keep strappy shoes from slipping off with Shoo Sticks, adhesives that stick to skin or hose ($16 for 16; shoosticks.com). To reduce blister-raising rubbing, apply Band-Aid Activ-Flex Blister Block Stick ($7 at drugstores). If a strap or heel breaks, use Instant Krazy Glue Single-Use Tubes ($4.50 for four; krazyglue.com).
3. To tame hair. Bring along DStat Static Relief Hair Spritz ($15; dstat online.com).
   
4. To fight underarm sweat. Packed parties can get you overheated. Feeling the heat? Try Fashion Forms Disposable Dress Protectors ($7 for six pairs; lingerie solutions.com) stick inside sleeves to prevent underarm stains.

O'S Corner: Peach Coffee Cake

Here is a dessert that can be used for breakfast, brunch, or dinner. You may substitute the canned fruit pie filling of your choice.

• 1 (16-20 ounce) can peach pie filling
• 3 eggs, beaten
• 1/2 tsp. lemon extract
• 1/2 cup chopped nuts (optional)
• 1 standard-size yellow cake mix

FOR THE TOPPING:

• 1/2 cup sugar
• 1/2 cup flour
• 1/4 cup (1/2 stick) butter or margarine, softened
• 1/2 tsp. lemon extract

Heat oven to 350 degrees. Grease and flour a 9x13 inch baking pan. Stir the pie filling, eggs, extract and nuts into the dry cake mix until well blended. Spread in prepared pan. For topping, combine the sugar, flour, butter and extract with a fork or pastry blender (mixture will be crumbly). Sprinkle evenly over batter. Bake 40 to 45 minutes until the center of the cake springs back when touched lightly. Makes 12 to 16 servings. This freezes well.

Next Wednesday Jiffy Taco Chicken. Remember keep it simple, keep it quick, and always flavor full.