In food processor, chop garlic and onion; add tomato sauce, chili powder, cumin, and oregano. Puree until smooth. Transfer to a medium saucepan; stir in water. Bring to a boil. Reduce heat, cover, and let simmer for 15 minutes. Add salt, if needed.

In medium skillet, heat oil. Carefully place a tortilla in hot oil until softened, about 3 to 5 seconds. Turn with tongs and soften other side. Drain on paper towels. Immediately dip tortilla in hot enchilada sauce. Place tortilla on a plate and place some of the cheese in a strip at one end, reserving 1/3 for topping. Sprinkle with chopped onion. Roll up tightly. Place, seam down, in individual ramekins or medium baking pan. When all the enchiladas are prepared, spoon on sauce, coating ends well. Sprinkle with reserved cheese.

Bake at 350° for 15 to 20 minutes, until cheese melts and enchiladas are hot. Sprinkle with green onions. Makes 4 servings.

Cook potatoes in boiling salted water for 30 minutes, or until tender. Drain and dry over low heat. Mash the potatoes. In a skillet, melt 2 tablespoons butter. Add onions. Sauté until tender, about 5 minutes. Stir onions into potatoes; add salt and pepper.

Divide potatoes and cheese into 12 equal parts. Shape potatoes into balls with cheese in center, or mix together. Flatten into patties 1 inch thick. Chill at least 15 minutes. In a large skillet, heat enough butter to coat bottom of pan. Sauté potato cakes over medium heat, in batches, until golden brown and crisp on both sides, about 8 minutes. Wipe out pan between batches, adding butter as needed.

For sauce: In a skillet, heat oil, then add onion, garlic, paprika, and tomato. Cook over moderate heat until onion is tender and sauce is well blended. Stir in peanuts; cook several minutes more. Thin with a little hot water. Serve with potato cakes. Nice with sliced avocado, tomato, and onion. Makes 12 potato cakes.

In large saucepan of boiling salted water, cook noodles for 8 minutes, until just tender. Drain well. In large bowl, beat eggs slightly. Stir in cottage cheese, sour cream, granulated sugar, raisins, and apple. Add noodles, mixing well. Turn into buttered 2-quart baking dish. In small bowl, combine breadcrumbs, nuts, butter, cinnamon, and brown sugar. Sprinkle over noodles. Bake at 350° for about 35 minutes, until kugel is set and top is browned. Makes 6 servings.

Cook ravioli according to package directions. In large skillet, whisk together broth and corn starch; add garlic. Cook and stir over medium heat until thickened. Mix with pesto. Add cooked ravioli and heat through. Toss with half the Parmesan. Place ravioli in bowls and sprinkle with remaining Parmesan. Top with tomatoes and olives. Garnish with basil. Makes 3 to 4 servings.

In a bowl, combine all ingredients. Cover and refrigerate.

In bowl, beat eggs. Add flour alternately with liquid, beating until smooth. Add melted butter; stir until well blended. Cover and chill 1 to 2 hours. Heat a 7-inch skillet; butter well. Reduce heat. Pour about 2 tablespoons batter into pan; tip and swirl to cover bottom evenly. Cook until underside is set. Turn and cook other side. Turn out on towel. Repeat, stirring batter before making each blintz, adding butter to pan as needed. Cool blintzes, stacking with waxed paper between each.

For filling, in food processor, blend cheese, sugar, yogurt, lemon zest, vanilla, and cinnamon. Lay a blintz flat, brown side up. Place a few tablespoons of filling on one end. Fold edges to center; roll up envelope fashion. (May be made in advance and chilled.) Fry in hot butter until golden brown on both sides. Serve with sour cream and preserves. Makes 12 blintzes.

Place tomatoes in small bowl; cover with boiling water. Soak 1 hour, turning tomatoes occasionally, until soft. Squeeze out water. In food processor, mince garlic, then pine nuts. Add tomatoes, Parmesan, and basil. Chop coarsely. Gradually add oil until smooth and well blended. Add salt and pepper. Transfer to jar; cover and refrigerate.

Broil chiles under broiler until blistered and blackened. Place in plastic bag for 10 minutes to steam. Remove peel, seeds, and veins. Stuff chiles with cheese.

For batter, in electric mixer, beat egg whites until stiff peaks form. Fold in flour. In large skillet, heat enough oil to lightly coat pan. Dip stuffed chiles in batter, turning to coat both sides. Fry until golden on both sides. Coat with red sauce. Makes 4 servings.

Red Sauce

Broil peppers and chile under broiler until blistered and blackened. Place in plastic bag for 10 minutes to steam. Remove peel, seeds, and veins. In food processor, puree peppers, chile, and tomato.

In medium saucepan, melt butter. Stir in flour and cook until foamy. Stir in pepper mixture, salt, oregano, and black pepper. Cook and stir until slightly thickened and the mixture begins to boil. Makes about 2 cups.

In medium saucepan, heat butter. Add onion; sauté until tender. Stir in corn, chile, and shallot. Heat until liquid evaporates. Turn into greased 7 x 11-inch baking dish. In mixing bowl, beat eggs. Beat in a little of the hot cream. Return to saucepan, whisking until blended. Stir in cheese and salt. Add to pan. Set pan in larger pan; add 1 inch boiling water to larger pan. Bake at 300° for 45 minutes, or until knife inserted in center comes out clean. Serve hot, cut in squares. Makes 4 to 6 servings.

Dip eggplant in beaten egg and dredge in flour. In skillet, heat half the oil, then add half the eggplant. Fry until golden brown on both sides. Drain on paper towels. Repeat. In 1-1/2-quart casserole, place half the marinara sauce, a layer of eggplant, and cheese. Repeat layers. Bake at 350° for 30 to 40 minutes until heated through and bubbly. Makes 4 servings.

Set quarry tiles, pizza stone, or baking sheet in middle of oven. Heat to 425°. In small skillet, heat olive oil; add mushrooms, and sauté until tender. Spread tomato sauce to within 1/2-inch of rim of pizza crust. Sprinkle with cheese and sautéed mushrooms. Arrange asparagus on top, spoke fashion. Sprinkle with Parmesan, oregano, and garlic powder.

Transfer to preheated tiles with floured pizza peel or large pancake turners. Bake 12 to 15 minutes. Remove with pizza peel to cutting board. Serve hot, cut in wedges. Makes 6 servings.

In oval 1-quart baking dish, combine potatoes, garlic, cream, butter, salt, pepper, and nutmeg to taste. Cover and bake at 350° for 1 hour, until cream is almost absorbed. Sprinkle with cheese. Bake 15 minutes longer, until golden brown. Makes 3 to 4 servings.

In electric mixer, mix cream cheese and sugar at low speed for 7 minutes. Mix in sour cream, scraping bowl occasionally. Beat in eggs, one at a time, until blended. Add lemon juice and vanilla; mix well. Place a cooky in each 2-1/2-inch ring mold or non-stick muffin cup. Fill with batter. Set in a larger pan of hot water to reach halfway up sides of molds.

Bake at 350° for 40 minutes, or until set. Cool. Loosen with spatula and invert onto plate. Serve slightly warm, or cover and chill. Garnish with fruit or sauce. Makes eight 2-1/2-inch cakes.

In large saucepan, combine 1 cup vegetable broth, onions, and garlic. Cook over medium heat until vegetables are clear, adding broth as needed. Add remaining broth and seasonings. Bring to a boil. Add vegetable juice and tomatoes. Cook over high heat until reduced to 6 cups. Taste and adjust seasoning. Ladle into bowls. Garnish with tortillas, cheese, and green onions. Makes 4 servings.

In large saucepan of boiling salted water, cook macaroni until barely tender. In 1-1/2-quart casserole, beat eggs; stir in milk, cheese, jalapeno, herbs, salt, and pepper. Toss with drained macaroni. Sprinkle top with paprika. Bake at 350° for 1 hour, or until mixture is set and top is golden brown. Makes 6 servings.