-HBWK07A CHUCK OZBURN For each sandwich, split 1 plain focaccia bread, about 9 ounces, and grill or toast lightly on both sides. Fill as directed, then replace top and cut bread into quarters. BACON, LETTUCE AND TOMATO Combine 3 tablespoons mayonnaise with 3 tablespoons julienned basil, and spread on cut sides of focaccia. Layer bottom half with curly leaf lettuce, 1 large tomato, sliced, and 4 sliced of crisp cooked bacon.
Sprinkle with freshly ground pepper.
TUNA In a small bowl, combine 1 can (6 1/8oz) water packed tuna, drained, 2 table- spoons finely chopped red onion, 2 tablespoons finely chopped celery, 2 table- spoons mayonnaise, 1 tablespoon chopped capers, 1 teaspoon fresh lemon juice and a pinch of freshly

ground black pepper.
Spread bottom half of focaccia with tuna mixture, topped with 1 large tomato, sliced and 2 large lettuce leaves.
ROASTED PEPPER, MOZZARELLA AND BASIL Drizzle each cut side of toasted focaccia with 2 teaspoons extra-virgin olive oil.
Layer bottom half with 6 ounces of thinly sliced mozzarella cheese, 1/3 cup basil leaves and 1/2 cup sliced roasted and peeled red peppers. Sprinkle with salt and freshly ground black pepper.
Chuck in Pok Sunday 02:12 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie

——————————PATTI - VDRJ67A——————————
1/2 c Onions; thinnly sliced

1 Garlic clove; minced

1 tb Margarine or butter

1 c Medium salsa

1/2 ts Sugar

1/4 ts Cinnamon

1/8 ts Cloves; ground

1/2 Bay leaf

4 Chicken breast halves;

- boneless 2 ts Cornstarch

8 oz Tomato sauce

1 sm Orange; peeled,sections

Rice In a large skillet, over medium heat, cook onion and garlic in margarine until tender.
Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken.
Cover and simmer for 30 minutes.
Remove chicken to heated platter; keep warm.
In a small bowl, dissolve cornstarch in tomato sauce; stire into skillet.
Cook, stirring constantly until the mix thickens and begins to boil.
Add orange sections; heat through.
Discard bay leaf.
Serve chicken over rice with the sauce over all.

1 lb Dried apricots

2 c Water (or more)

1/4 c Sugar

2 tb Blanched almonds; halved

4 Cardamom pods; cracked

3 sl Ginger (thin)

1 3-inch cinnamon stick

– halved Soak apricots in 2 cups water in heavy medium saucepan 5 hours.
Add remaining ingredients to apricots and bring to boil. Reduce heat and simmer until thick, adding more water if syrup becomes gummy, about 15 minutes.
Cool completely, cover and refrigerate.
Remove cardamom, ginger and cinnamon before serving.
* Source: Bon Appetit - April 1986 * Typed for you by Karen Mintzias