The Top 12 recipes of 1988

1/2 cup frozen chopped spinach, loosely packed 1/2 cup ricotta cheese 1/4 cup grated Parmesan cheese 1/4 cup cottage cheese 3 eggs, beaten 4 whole chicken breasts, boned, but not skinned Butter Topping Yogurt Sauce Thaw spinach and drain thoroughly.

1 pound yellow or red potatoes, cooked, peeled and diced 2 cups finely diced peeled celeriac, parboiled until tender-crisp 4 cups cubed cooked chicken 1/2 cup chopped sweet pickles 1/4 cup sweet pickle juice 1 cup mayonnaise 1 cup julienned Chinese pea pods 1/2 cup chopped green onions Salt, pepper Bibb lettuce Red radishes Cool potatoes, celeriac and chicken.

3 medium-large eggplants, peeled 1 egg 1 cup milk 1/8 teaspoon garlic powder 1/2 teaspoon dried parsley leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon salt 1/8 teaspoon white pepper Flour Olive oil Maddalena’s Marinara Sauce 1 1/2 pounds mozzarella cheese, thinly sliced 1 cup grated Romano cheese Cut eggplant into 1/2-inch thick rounds.

1/2 cup red wine vinegar 2 tablespoons crushed dried tarragon 2 tablespoons butter 4 teaspoons minced shallots 2 cups mayonnaise 1/2 teaspoon white pepper 6 (8-ounce) whole boneless chicken breasts Salt, pepper 6 homemade or commercial sandwich buns 6 lettuce leaves 6 slices tomato, optional Combine vinegar and tarragon in small saucepan.

1 1/2 cups coarsely chopped onion 4 cups sliced leek, white part only 2 medium potatoes, peeled and diced 1/2 pound fennel, fronds removed and reserved, bulb sliced 3 tablespoons butter or oil 4 cups chicken stock Salt Freshly ground white pepper 1 cup half and half Saute onion, leek, potatoes and fennel bulb slices in butter over medium heat 8 to 10 minutes.

Butter 2 cups crumbled canned chestnut puree 1/4 cup honey 1/4 cup brandy 1/3 cup whipping cream 1/2 pound bittersweet or semisweet chocolate, chopped 3 eggs, well beaten 2 tablespoons flour Honey Sauce Line bottom of 8-inch cake pan with parchment paper.

5 to 6 medium green pippin apples 3 tablespoons cornstarch 1 1/4 cups sugar 1/2 cup golden raisins 1/4 cup orange liqueur 1 tablespoon freshly grated orange zest Orange Crust 1 egg yolk diluted with 2 tablespoons water 1/2 cup finely chopped almonds Peel and slice apples into thin wedges.

4 quarts water 3 beef bouillon cubes 2 cups orzo 3 green onions, sliced 1 cup sliced pitted black olives 1 cup thinly sliced celery 1/2 cup thinly sliced green pepper 2 large tomatoes, peeled and cubed 1 (6-ounce) jar marinated artichokes, drained and sliced 1 cup mayonnaise (or enough to coat orzo) Salt White pepper Bring water and bouillon cubes to boil.

2 (14-ounce) cans sweetened condensed milk 2 cups milk 1/2 cup cream of coconut 1/2 cup corn syrup 1 teaspoon vanilla 6 eggs 1 cup sugar Water Place sweetened condensed milk, milk, cream of coconut, corn syrup, vanilla and eggs in blender container.

5 cups prepared apples Lemon juice 1/4 cup sugar 1 1/2 tablespoons flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 (9-inch) Tart Shell Crumb Topping Peel apples.

2 teaspoons curry powder 1 teaspoon turmeric 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup coconut milk 3 tablespoons minced cilantro, including stems 3 tablespoons minced garlic 3 tablespoons minced onion 1 tablespoon sugar 1 (3- to 4-pound) chicken, quartered Apricot Sauce Combine curry powder, turmeric, salt, pepper, coconut milk, cilantro, garlic, onion and sugar.

1 pound shrimp (41 to 50) Marinade for Shrimp 1 cup cornstarch 2 cups cottonseed or peanut oil Ginger Sauce 2 cups shredded lettuce Shell and devein shrimp.