STROMBOLI
Begin with dough for pizza crust, made either by hand or in a bread machine, bought in a bakery .. or defrost prepared frozen bread dough & allow to rise.
Work dough on a floured surface until circular in shape & about 1/4 in. even thickness.  Leaving a border of about 3/4 in, baste center w/vegetable oil, sprinkle

w/crushed garlic & spread lightly w/Italian Tomato Sauce (basically, crushed tomatoes simmered w/Italian spices.  Layer on thinly sliced Italian meats & cheeses:  One layer each of Italian ham, provolone, Genoa salami, mozzarella & pepperoni.  Sprinkle top w/a layer of thinly sliced tomatoes, green peppers, vidala onions, freshly sliced mushrooms and sliced black olives if desired, adding one more layer of mozzarella cheese.  Sprinkle overall w/grated paresan/romano cheese.  Roll into a cylinderfolding in ends as you go.  Pinch seams to seal.  Secure w/toothpicks.  Bake in a preheated 375F. oven on a flat pan or sheet for 20-30 min. until cheeses are melted & crust is golden.  Allow to rest for a half hour before slicing and serving.   Serve w/tossed salad or raw veggies & dip w/freshly made iced tead & lemon wedges. : )

         LIDÖ WINE/MUSHROOM FISH SAUCE
3 dl  or 3/4 c. dry white wine                 1/2 dl (1/4 c.) chives
150 g.or 1/3 lb. Mushrooms                  1/2 dl (1/4 c.) Parsley
1 Fish bouillon cube (if available)          1 tablespoon Wheat flour
1 Yellow onion                                      100g (4 oz.) butter at room temperature
1 Garlic clove                                       1.5 dl (1/3 c.) whole cream

Finely chop ingredients. Mix wine, mushrooms, onion, garlic & bouillon cube.  Reduce over medium heat to half volume. Mix a tbsp flour w/tbsp butter to a paste & whip into reduced mixture. Just before serving, reheat mixture, take it off the heat.  Add butter, whipping well. Add parsley & chives. Whip cream lightly & fold into the sauce.  Heat quickly (Do not boil!!) & serve.
                                    Recipe provided by Kristofer of Sweden.

                        FRANGO COM LIMAO
Take a small young chicken (2-3 lbs. or so.)  Wash and pat dry with paper towels.  Salt the cavity lightly.  Rub  with a mixture of butter at room

temperature, pressed garlic, paprika, cayenne, cumin, and a bit of salt.   Score a fresh lemon and place in the cavity.  Place chicken into a shallow pan and into the oven at about 400 degrees.  Bake until golden and completely done (If a fork is inserted into the breast or beside the leg, no red juices flow.  About a half hour to the pound.  Prepare a few cups of white rice (Uncle Ben's is always right). When chicken is done, place the rice on a platter.  Remove chicken from oven, and lemon from chicken cavity and place chicken on rice.  Sqeeze lemon into pan drippings, stir and pour over chicken and rice.  Serve with a nice salad, crusty bread and enjoy. : )

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