EVENT 'Is Preheat oven to 350°F. Spray 12 6- to 8-ounce ramekins with non- stick cooking spray. Break one slice of bread into small pieces and place in one of the ramekins. Repeat with remaining bread. Set aside. Melt 2 Tbsp. butter in a large nonstick skillet over medium-high heat. Add the onions and sauté for about 8 minutes until very soft. Remove the onions to a small bowl and set aside. Melt remaining butter in the same skillet over medium-high heat. Add the mushrooms and sauté for about 8 minutes until the mush- rooms have given up their liquid and the liquid has evaporated. Remove from heat to cool. Divide all vegetables among the ramekins. Make the custard: In a large bowl, combine eggs, milk, salt, pepper, cayenne pepper and nut- meg and whisk well. Carefully and slowly divide the custard mixture among the ramekins Sprinkle the cheese over the custard. Let the souffles stand for about 30 minutes to overnight before baking (chill if not using within the 30 minutes, covered in plastic wrap). Place the ramekins on a cookie sheet and bake for 30-40 minutes or until souffles are very puffy. Serve immediately (the souffles will sink very quickly). Make 12 servings. CHUNKY CHICKEN SALAD WITH GRAPES AND WALNUTS 2 1/2 pounds boneless and skin- less chicken breasts 1 1/2 cups chopped walnuts, light- ly toasted 1-2 cups chopped celery, to taste 3 cups seedless green grapes, halved vertically 1/4 cup fresh chopped dill 1/2-3/4 cup mayonnaise 2Tbsp. Dijon mustard 1 Tbsp. dried parsley flakes 1/2 tsp. ground cayenne pepper Kosher salt and pepper to taste 12 • SEPTE NI B E R 2004 • JN PLATINUM Sweet angel hair kugel is adorned with fresh strawberries. '• tie or: ;*-• .1 4 4••• it '161•41 Place chicken breasts in a medi- um pot. Add just enough water to cover the chicken and place over high heat. Bring the water to a boil, reduce heat and cook the chicken for 20 minutes, or until just cooked through, do not over- cook. Remove the chicken from the water and cool completely. Cut the chicken into 1/2-inch chunks and place in large bowl. Add remaining ingredients and toss well to combine. Chill until ready to serve, up to a day ahead and adjust seasonings to taste. Makes 8 servings. ANGEL HAIR KUGEL 12 to 16 ounces dry, thin noodles or angel hair pasta according to package instructions and drain very well (do not rinse). Transfer the pasta to large bowl and pour in the melted butter. Toss the pasta to coat with the but- ter. Set aside. In another bowl, cream togeth- er the cream cheese and sugar with an electric mixer. Add vanilla, sour cream and eggs and beat until well combined. Stir in the cooked pasta and raisins. Transfer the mixture to the prepared baking dish and sprinkle cinnamon over the top. Bake for 1 hour or until the custard is set. Cool completely before cut- ting the kugel into squares. The kugel may be made up to several weeks in advance, frozen uncut and reheated. Makes 24 servings. 4Tbsp. butter or margarine, melt- ed 2 pounds (4 8-ounce packages) cream cheese 1 cup sugar 1 tsp. vanilla 2 cups (1 pint) sour cream 9 eggs • . •, ; ASPARAGUS VINAIGRETTE Look for firm green spears with closed flower tips. To store fresh asparagus, cut the stems and stand- ing them up in a dish of fresh water until you're ready to use them. 1 cup golden raisins, dried cran- berries or dried cherries Vinaigrette: 1-2 tsp. cinnamon 1 large clove of garlic, peeled and Preheat oven to 325°F. Spray a large glass baking dish with non- stick cooking spray (9 x 13-inches). Set aside. Cook the pasta until al dente, 2Tbsp. red-wine vinegar minced 2Tbsp. fresh lemon juice 1 Tbsp. Dijon mustard 1 tsp. sugar 1/2 tsp. salt 1/4 cup fresh chopped parsley 1/4 tsp. fresh ground pepper 1/2 cup regular or extra-virgin olive oil Asparagus: 2 pounds thin asparagus or larger spears, with lower halves with a vegetable peeler Water 1 tsp. salt Make the vinaigrette: Place all the ingredients EXCEPT OIL in the bowl of a food processor and process to corn- bine. With the motor running, driz- zle in oil a little at a time. Prepare the asparagus: Trim woody asparagus ends off to the tender part of the stalks. Fill a large bowl with ice and cold water. Set bowl aside. Fill a large saucepan with water and 1 tsp. of salt and bring to a rolling boil. Gently place asparagus spears into the boiling water. Cook asparagus until just tender, 3 to 4 minutes and, with tongs or a slot- ted spoon transfer the hot spears to the bowl with ice water to stop the cooking process. When cool, drain the asparagus well in a colander and pat dry with paper towels. Place the spears on a cold or at room temperature. Makes 6-8 serv- ings.