This recipe is perfect for a small, elegant buffet.

Sauté until limp:
3 large onions, thinly sliced

in
6 tablespoons olive oil
4 tablespoons butter

Then add
2 cloves garlic, minced
1 (4 ½ oz.) can chopped ripe olives
½ cup chopped cooked country ham
1 teaspoon freshly ground black pepper
1 teaspoon thyme
Salt to taste, if necessary

Cook until all of mixture is very well blended. Stir in:
2 egg yolks, beaten
2 tablespoons chopped parsley

Cook a few minutes and stir until blended. Cut into 8 to 10 thick slices── not quite all the way through to bottom─1 whole tenderloin of beef. Spoon the stuffing between the slice at the thin tail end, fold over the tail with some stuffing. Then skewer the stuffing and fillet with a skewer running from one end through to the other end. Freeze or refrigerate. When ready to serve, return to room temperature and roast at 400 degrees for 50 minutes on rack. Brush once with oil. Let the tenderloin rest ten minutes, slice all the way through and serve.

1 pound pork tenderloin
2 teaspoons each snipped fresh-sage and rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 teaspoon fennel seeds, crushed
4 tablespoons extra-virgin olive oil (divided in two parts)
1 crusty baguette load

Trim fat from pork. In bowl combine sage, rosemary, salt pepper, garlic, and fennel; set aside. Heat 1 tablespoon olive oil in large skillet over medium-high heat until hot. Add tenderloin to skillet. Cook 8 to 10 minutes or until evenly browned, turning often. Remove pork from skillet; cool slightly. Rub entire surface with herb mixture; set aside.

Halve baguette horizontally. Remove bread from inside of crusts, forming a thin shell. Brush inside of shell with remaining olive oil. Place pork on baguette bottom; cover with top. Trim ends of loaf. Tie at 1 to 2-inch intervals with kitchen string. Place on baking sheet; bake, uncovered, in 375 degree oven 30 to 35 minutes, until an instant-read thermometer inserted into thickest part of meat registers 155 degrees to 160 degrees Fahrenheit. Let stand 10 minutes. Slice and serve.

1 cup butter, melted
2 cups sugar
1/2 cup unsweetend cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting

Whisk together first 6 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15-x 10-inch jelly-roll pan. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to over, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

Chocolate Frosting:
Makes 2 cups
Prep: 10 minutes

1 (16 oz) package powdered sugar sifted
1/2 cup milk
1/4 cup butter, softened
1/3 cup unsweetened cocoa

Beat all ingredients at medium speed with an electric mixer until smooth.

4 large red tomatoes
4 ounces crumbled feta cheese
1/4 cup fine, dry breadcrumbs
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: flat-leaf parsley sprig

1. Cut tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and coarsely chop pulp.
2. Stir together pulp, feta cheese, and next 6 ingredients.
3. Spoon mixture evenly into tomato shells, and place in a 13/9-inch baking dish.
4. Bake at 350 degrees for 15 minutes. Transfer to a serving dish. Garnish if desired.

1/2 cup butter or margarine
1 cup boiling water
1 cup sifted all purpose flour
1/4 tsp. salt
4 eggs

Melt butter in boiling water. Add flour and salt all at once; stir vigorously. Cook, stirring constantly, until mixture pulls away from sides of pan and forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs one at a time, beating vigorously after each until smooth. Drop scant teaspoon onto pan and bake 2 inches apart in 400 degrees oven for 25 minutes.

Stuff shells with tuna or chicken salad.