Simmer for 5 minutes in first measure of butter; mushrooms, chicken livers, garlic powder, and paprika. Add green onions, white wine, dill weed and Tabasco. Cover and cook slowly 5 - 10 minutes more. Cool. Whirl in blender. Blend in one cube of butter and salt to taste. Turn into serving dish and chill overnight. Garnish with parsley. Serve with crackers or toast rounds. Yields 2 cups.
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Place chicken, skin sides down, on rack in broiler pan. Heat remaining ingredients over low heat, until melted, stirring occasionally. Brush on both sides of chicken.

Set oven to broil. Begin with large pieces and set broiler pan 7 to 10 inches from heat. Broil for 1/2 hour, brush with more sauce and add smaller pieces and broil for 20 minutes. Brush with remaining sauce and continue to broil for remaining 10-15 minutes. Serves 4-6.

Bring chicken stock and water to a rolling boil. With a whisk slowly add polenta and whisk at the same time. Lower heat and keep stirring until polenta begins to thicken. Keeping at a low heat stir frequently until polenta is thick. Add butter, cheese and pepper. Leave on low heat to dry polenta out or until desired thickness. Serves 4.

In a medium sauté' pan or wok sauté' over high heat portobella mushroom in 1 tablespoon of butter for about 2 minutes or until mushroom begins to sweat. Add Marsala and lower heat. Reduce to zero liquid and set aside.

In same pan, sauté' leeks in 1 tablespoon of butter until translucent. add asparagus and corn and sauté' for about 3 minutes. Do not over cook. Asparagus and corn should be slightly crisp. Salt and pepper to taste. Serves 4.

Place the 2 cups of flour in a large bowl and make a well in the center. Dissolve the yeast in the 1 1/2 cup of water, then pour it into the well along with the salt. Use a wooden spoon to incorporate the flour, little by little, until it is all used. Cover the bowl with a cotton dish towel and let rest, in a warm place away from drafts, until the dough has doubled in size, about 1 hour.

Heat the oil in a small saucepan over low heat and when the oil is warm, remove the pan from the heat and add the rosemary.

Spread out the 2 cups of flour on a board and place the dough in it. Make a well in the dough, then pour in the oil with the rosemary, water and salt and pepper to taste. First mix all the ingredients in the well together, then start incorporating the flour, little by little, until a ball of dough is formed. Knead the dough in a folding motion, until all the flour is incorporated and the dough is elastic and smooth.

Mix ingredients for the topping and cook over low heat until melted. Use 1-2 tablespoons of the oil to grease a 15 1/2- by 10 1/2-inch jelly-roll pan. Use a rolling pin to stretch the dough into a rectangle that is the same size as the pan. Place the dough in the pan, spreading it out to reach the sides if necessary. Spread melted topping over dough Prick the dough all over with a fork, then cover the pan with plastic wrap and a cotton towel, and let rest, in a warm place away from drafts, until doubled in size, about 1 hour.

Preheat the oven to 400 degrees. When the dough is ready, bake it for 30 minutes. Remove the focaccia from the oven and sprinkle with more coarse salt and olive oil. Cut into squares and serve hot. Serves 8 to 12.
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