Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours...

Peel potatoes and cut into 1/4-inch-thick slices, then transfer to a 2-quart saucepan and cover with water by 1 inch. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 5 to 8 minutes. Drain, then transfer to a bowl...

For polenta:Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead...

Cover beets with cold water by 1 inch in a 3-quart heavy saucepan and bring to a boil. Reduce heat and simmer beets, partially covered with lid, until tender, about 40 minutes. Transfer beets to a bowl with a slotted spoon (reserving them for another use), then measure out 2 cups beet cooking liquid, discarding remainder...

1. In a small saucepan heat tomatoes to boiling, stirring occasionally; keep warm. Meanwhile, in a medium bowl beat eggs with milk, salt, and ground red or black pepper. In a large skillet cook sweet pepper in margarine or butter over medium heat for 3 minutes or until tender. Stir in chicken; pour egg mixture over all. Cook, without stirring, until mixture begins to set on the bottom and around the edges. 2...

1. In a large saucepan cook the asparagus, carrots, and green onions in a small amount of boiling lightly salted water for 7 to 9 minutes or until vegetables are crisp-tender; drain. 2. Meanwhile, for sauce, in a small mixing bowl stir together sweet-and-sour sauce, orange juice, and ginger; set aside. 3. For egg crepes, beat eggs and water until combined but not frothy...

1. Drain oysters; pat with paper towels to remove as much oil as possible. Coarsely chop. 2. Halve hard-cooked eggs lengthwise. Remove yolks and set whites aside. Place egg yolks in a bowl; mash with a fork. Add mayonnaise, the 2 tablespoons snipped chives, mustard, pepper, and chopped oysters. Mix well. 3. Pipe or spoon egg yolk mixture into egg white halves. Garnish with snipped chives...

1. In a medium skillet cook zucchini, onion, sweet pepper, and garlic in hot oil until onion is tender. Set aside. 2. In a medium bowl stir together the egg whites, egg, milk, and basil. Stir in zucchini mixture. Pour into 4 individual quiche dishes or shallow casseroles, about 4-1/2 inches in diameter. 3. Bake in a 350 degree F. oven for 15 to 20 minutes or until set. Sprinkle each serving with mozzarella cheese...

1. Preheat oven to 425 degrees F or 350 degrees F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.) 2. Place potatoes in a shallow baking pan...

1. Cut the butter into thirds and bring it to room temperature. 2. Using 1/2 teaspoon shortening for each cup, grease the bottoms and sides of six 6-ounce custard cups or cups of a popover pan. Or, coat cups with nonstick cooking spray. Place the custard cups on a 15x10x1-inch baking pan; set aside. 3. In a medium mixing bowl use a wire whisk or a rotary beater to beat the 2 eggs, milk, and oil until combined...