Mixture

Mangoes, sometimes called "apples of the South" because they thrive in tropical regions, have a tempting flavor and an appetizing floral aroma. They're delicious in a Florida mango cobbler.When shopping for mangoes, choose fruit with a distinct aroma and a deep, orange-red color. It should be soft but not mushy to the touch. When ripe, mangoes yield to gentle pressure, similar to a peach.Florida mango cobblerServes 8FILLING:2 cups fresh mango chunks1/4 cup sugar, more or less, depending on sweetness of the fruit2 tablespoons cornstarch2 tablespoons lemon juiceDOUGH:3/4 cup whole-wheat flour1/4 cup all-purpose flour1/4 teaspoon salt1 1/2 teaspoons baking powder4 tablespoons sugar3 tablespoons rice bran oil or canola oil1/2 cup buttermilk1 tablespoon sugar mixed with 1/2 teaspoon cardamomHeat oven to 400. Coat a 9-by-9-inch baking pan or an oval cobbler dish with nonstick cooking spray.

SOUTHWESTERN COOKING IS one of the "hot" trends in the culinary world.This flamboyant cuisine evolved from influences by native Americans, Spanish and European settlers and also as a result of adapting Mexican cuisine to appeal to American palates and ingredients.This recipe features a sprinkling of Southwestern flavors and ingredients and was developed for unique holiday entertaining. Simply brush a turkey breast with a flavorful mixture of onion recipe soup mix, lime juice, chili powder, garlic, ground cumin and oregano -- then pop it in the microwave or conventional oven whichever you prefer.

Ingredients: CAKE: one 12-ounce can evaporated milk 1 1/4 cups whole milk, plus more if needed 2 boxes Duncan Hines butter-cake mix 2 sticks butter 8 eggs 2 teaspoons vanilla ICING: 2 sticks butter two 12-ounce cans evaporated milk 8 heaping tablespoons unsweetened cocoa 2 pounds confectioners' sugar Preheat the oven to 350 degrees. Mix evaporated milk and enough whole milk to make 2 3/4 cups. Place cake mixes, butter, eggs, vanilla and half of the milk mixture in a large mixing bowl.

Creamy rich Mexican dishes are always a favorite, but not always a quickie. We've found a streamlined version, however, that saves time as well as calories.To accompany the chicken enchilada bake, toss together a simple salad with chopped ingredients from the supermarket salad bar.Serve fresh fruit of the season for dessert. If desired, serve a bit of fruit dipping sauce such as butterscotch or fudge to enliven the pears.Chicken enchilada bakeServes 62 cups cooked shredded chicken meat1 15-ounce can crushed tomatoes1 4-ounce can chopped Ortega chilies, drained1 10-ounce container prepared Alfredo Sauce Light1/2 cup finely chopped scallions1/4 cup chopped green pimento stuffed olives, plus 8 to 10 whole olives for the top1 1/2 teaspoons taco seasoning mix6 (6-inch)

City police continued to search yesterday for the source of a lethal drug mixture being sold on the streets of East Baltimore earlier this week that sent 30 overdose victims to area hospitals.No new cases were reported yesterday and no deaths have been reported, said police and city health officials.The drug mixture is believed to be a combination of cocaine and the anti-motion sickness drug scopolamine. Victims of an overdose suffer symptoms of violence, paranoia and extreme agitation.City police spokesman Sam Ringgold said police were "still trying to determine the source of the drug," but have yet to collect enough information "to zero in on a suspect."

Chili, lime flavor pork Chili-Lime Pork couldn't be easier for harried cooks trying to get a home-cooked meal on the table. Combine 3 tablespoons honey, 2 tablespoons chili powder and 2 teaspoons grated lime peel. Spread half of chili mixture over bottom of 2M-=-pound boneless top loin pork roast. Place pork in large oven bag; spread remaining chili mixture over top of pork. Arrange 3 medium sweet potatoes, peeled and cut into quarters, around pork in the bag. Close with a tie and cut 6 tiny slits in the top of bag. Bake 1 to 1M- hours in preheated 325-degree oven or until meat thermometer reads 160 degrees.

Italian polenta is very similar to American cornmeal mush. In fact, when polenta meal isn't available, stone-ground yellow cornmeal, available in many health food stores, may be substituted.But polenta wasn't always made from corn. Before corn was introduced from the Americas, polenta was made from barley (in Latin, "polenta" meant simply "barley flour"), millet or even ground chestnuts.Traditionally, polenta is cooked in a round-bottomed copper pan, or "paiolo." But you can get good results using a heavy saucepan.

WASHINGTON -- A Baltimore company received yesterday the first permission that federal food regulators have ever granted for killing a common but sometimes deadly bacteria with a mixture of viruses added to foods. The mixture of six viruses, developed by Intralytix Inc., aims to sharply reduce the 500 deaths and 2,500 illnesses caused in Americans each year by exposure to the bacteria often present in some uncooked meats and poultry. After four years of review, the Food and Drug Administration said the antimicrobial combination was safe and works in deli meats and other ready-to-eat foods.

Call me a snob, but I will not use pectin in my preserves. And, yes, I can tell if you have. My annotated recipe for strawberry preserves in Nora Carey's Perfect Preserves: Provisions From the Kitchen Garden says that I've been making this recipe since 1990. My husband loves this so much that he has been seen eating it straight from the jar. It's pectin-free, it's beautiful to look at and it tastes fabulous, almost as good as fresh-picked berries. (You are using locally grown strawberries, aren't you?

Anna F. DeLattre of Ebensburg, Pa., wrote: "When we were all liv ing at home, my mother made the best dressing for her potato salad. It somehow got misplaced, and no one in the family can remember how she made it. We do know she cooked it, and that's about all. I sure would appreciate if one of your readers have it." Francis Rahl of Baltimore responded. He wrote: "This recipe requested by Anna DeLattre could be that used by both my mother and my wife's mother in western Pennsylvania in the first half of the last century.