Two cultures meet in a wok - includes recipes

Sunset, Feb, 1989

1/2 cup chopped walnuts

In a large bowl, stir together breakfast cereal, graham cracker crumbs, baking powder, baking soda, and brown sugar.

In another bowl, with a whisk or a rotary beater, beat eggs and peanut butter until smoothly mixed. Mix in yogurt, maple syrup, butter, and buttermilk.

Add egg peanut butter mixture to dry ingredients and stir just until well moistened. Stir in raisins and nuts. Spoon batter into greased 2 1/2-inch muffin cups, filling each about 3/4 full.

Bake in a 375[degrees] oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Lift from muffin cups and serve warm. Makes about 2 dozen.

Per serving: 154 cal; 4.8 g protein; 20 g carbo.; 6.5 g fat, -27 mg chol.; 149 mg sodium.

Bellingham, Wash.

The French, too, have a pizza; it is called pissaladidre and is usually associated with the Riviera, especially the city of Nice. Its broad crust is usually topped with onions, anchovies, and olives, and it is often known in English as onion or anchovy tart. When he saks of French tart, Grayson Taketa is thinking of a derivative of this dish not Mademoiselle from Armentieres or any of her historic sisterhood.

Taketa's tart nods toward Italy in its use of mozzarelia cheese and tomatoes, but the Dijon mustard saves it for the French. This kind of tart invites fussing, and you might want to try anchovies, olives (salty green Spanish-style or green or black ripe), bell peppers, or any of the thousand natural amendments that pizza is heir to.

French Tart

1 package (10 oz.) refrigerated pizza

crust

1/4 cup Dijon mustard

3/4 cup thinly sliced green onions,

including tops

1 teaspoon dry Italian herb mix

3 CUPS (3/4 lb.) shredded mozzarella

cheese

4 to 5 Roma-style tomatoes (about

3/4 lb.), thinly sliced

Unroll crust and with your fingers press into a greased 10- by 15-inch baking pan. Evenly spread dough with mustard, sprinkle with onions and herbs, then top evenly with cheese and tomato slices.

Bake on the bottom rack in a 425[degrees] oven until cheese is bubbly and crust is golden brown around the rim, about 20 minutes. Cut into squares. Makes 6 servings.

Per serving: 306 cal.; protein; 27 g carbo.; 16 g fat, 44 mg chol.; 746 mg sodium.

Los Altos Hills, Calif.

Linguine with clams (con vongole) is commonplace delightfully commonplace-on Italian restaurant menus. If it works with clams, reasons Steve Harrison, why wouldn't it work with oysters? He was able to prove that it works very well indeed-if you like oysters. Despite a hot bath in butter, wine, cream, and a variety of seasonings, the oyster emerges triumphant, its scent and flavor evocative of low tide in a quiet estuary.

Linguine with Pacific Oysters

1 jar (10 oz.) small Pacific oysters

2 tablespoons butter or margarine

1 small red bell pepper, stemmed,

seeded, and chopped

2 cloves garlic, minced or pressed

1 can (21/4 oz.) sliced ripe olives,

drained

1/2 cup dry white wine

1/4 cup dry vermouth

1 teaspoon dry basil leaves

1/2 teaspoon dry oregano leaves

1/2 cup whipping cream

Salt and pepper