ROSE LEVY BERANBAUM'S LEMON POPPY SEED POUND CAKE

3 large eggs3 tablespoons milk

1 1/2 teaspoons vanilla

1 1/2 cups sifted cake flour

3/4 cup sugar

3 tablespoons poppy seeds

1 tablespoon grated lemon zest

3/4 teaspoon baking powder

1/4 teaspoon salt

13 tablespoons unsalted butter

1/4 cup strained fresh lemon juice

6 tablespoons sugar

Have all ingredients at room temperature, 68 to 70 degrees F. Preheat the oven to 350 degrees F. Grease and flour one 6-cup fluted tube or Bundt pan or one 8 1/2 X 4 1/2-inch (6 cup) loaf pan or line the bottom of the loaf pan with wax or parchment paper. In a medium bowl, whisk together 3 large eggs, 3 tablespoons milk and 1 1/2 teaspoons vanilla; set aside. Whisk together thoroughly in a large bowl 1 1/2 cups sifted cake flour, 3/4 cup sugar, 3 tablespoons poppy seeds, 1 tablespoon grated lemon zest, 3/4 teaspoon baking powder and 1/4 teaspoon salt. Add half of the egg mixture to the flour mixture along with 13 tablespoons unsalted butter (room temp). Beat on low speed until the dry ingredients are moistened. Increase the speed to high and beat for exactly one minute. Scrape the sides of the bowl. Gradually add the remaining egg mixture in 2 parts, beating for 20 seconds after each addition. Scrape the sides of the bowl. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes in a fluted tube or Bundt pan, or 55 to 65 minutes in a loaf pan. Shortly before the cake is done, combine 1/4 cup strained fresh lemon juice and 6 tablespoons sugar in a small saucepan and cook, stirring, over medium heat until the sugar is dissolved.

As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wooden skewer, and brush it with half of the syrup. Let cool in the pan for 10 minutes. Slide a slim knife around the cake to detach it from the pan, or tap the sides of the fluted tube or Bundt pan against the counter to loosen the cake. Invert onto a greased rack and peel off the paper liner, if using. Poke the bottom of the cake with the skewer and brush with some of the syrup. Invert onto another greased rack and brush the remaining syrup over the sides of the cake. Let cool, right side up or inverted, on the rack. Wrap airtight and store for at least 24 hours before serving. Serves 8.

Each serving contains 455 calories, 20g fat, 4g protein, 65g carb, 317mg sodium, 51 mg cholesterol. From The Joy of Cooking CD-ROM.

NOTE: Time intensive, yet worth the effort, this buttery pound cake is contributed by Rose Levy Beranbaum, a consultant to the baking and chocolate industries. Her definitive work on cakes, "The Cake Bible," won the Cookbook of the Year Award from the International Association of Culinary Professionals. Her recent "Pie and Pastry Bible" included a strudel pilgrimage to Austria, a fact-finding mission to Denmark and travel through Europe.

BASIC BREAKFAST STRATA

1 1/2 pounds bulk store-bought Country or Breakfast sausage

2 cups sliced mushrooms

1/2 cup finely chopped onions

4 large eggs, lightly beaten

2 cups milk

1 large loaf day-old Italian bread, cut into 18 to 20 slices, crusts removed, buttered if desired.

1 1/2 cups grated Swiss or Cheddar cheese

Butter a 2 1/2-quart souffle dish or casserole. Heat a large, heavy skillet over medium-high heat and add 1 1/2 pounds of sausage. Brown the sausage for 5 minutes, breaking it up with a fork as it cooks. Add mushrooms and onions; cook for 5 minutes, stirring frequently. Set aside. In a large bowl combine eggs and milk. Place in the bottom of the prepared baking dish a layer of Italian bread. Top with half of the sausage mixture and sprinkle with one-third of the cheese. Repeat with another layer of bread, the other half of the sausage and another 1/2 cup cheese. Cover with a third layer of bread. Slowly pour the milk and egg mixture over the top and sprinkle with the last 1/2 cup grated cheese. Let the strata stand for at least 1 hour or cover and refrigerate for up to 24 hours. Preheat the oven to 350 degrees F. Set a baking sheet on the lowest rack of the oven to catch any drips and bake the strata until the top is nicely browned and bubbly, about 1 hour. Serves 6 to 8.

Each serving contains 502 calories, 28g fat, 21g protein, 45g carb, 1022mg sodium, 56mg cholesterol. From The Joy of Cooking CD-ROM.

NOTE: This one-dish egg casserole is somewhere between a baked custard and French toast. Layers of day-old buttered bread form the base, and the addition of sausage, cheese, vegetables or whatever strikes your fancy gives it character and flavor. An egg custard is then slowly poured over the top, and the whole thing is left in the refrigerator overnight to meld. The next morning, simply bake it for a special occasion main-dish breakfast.

ROMAINE AND FRIED GOAT CHEESE SALAD

1 large egg

1 teaspoon water

1/4 cup dry bread crumbs

5 ounces feta cheese, chilled and sliced

1 head Romaine lettuce

2 tablespoons vegetable oil

2 tablespoons olive oil

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups vegetable oil, for frying

Beat together egg and water in a small bowl. Place bread crumbs on small plate. Dip cheese slices in the beaten egg and then coat with bread crumbs. Place the coated slices on a plate, cover with foil, and freeze at least 30 minutes. Tear washed lettuce into small pieces, cover, and refrigerate. For salad dressing, combine vegetable oil, olive oil, mustard and vinegar in a large glass jar. Salt and pepper to taste. Shake to blend. Set aside. In large skillet, heat 1/4-inch of oil over moderate heat. Test oil by dropping in a cube of bread; if it browns lightly in 40 seconds, the oil is hot enough. Remove frozen cheese slices from freezer and fry about 3 minutes per side, or until crisp and evenly browned. Drain on paper towels. Remove lettuce from refrigerator. Shake dressing in a jar and toss salad with the dressing. Divide among 4 salad plates and top each serving with 2 slices of fried goat cheese. Serves 4.

Each serving contains 245 calories, 22g fat, 2g protein, 14g carb, 589mg sodium, 0mg cholesterol. From America's Greatest Chili Cookbook CD-ROM.

REALLY EASY VEGETARIAN CHILI

1/2 onion, chopped

1 1/2 cups water

1 (15-ounce) can refried beans

1 (15-ounce) can tomato sauce

1 teaspoon sugar

1 tablespoon chili powder

1/2 teaspoon garlic powder

In a large skillet bring water to boil. Add onion and cook on medium until transparent. Reduce heat to low. Add remaining ingredients. Stir until beans are smooth and heated through. Serves 3.

Each serving contains 348 calories, 10g fat, 16g protein, 56g carb, 930mg sodium, 0mg cholesterol. From America's Greatest Chili Cookbook CD-ROM.