Pheasant and Wild Rice Casserole
2 l0-ounce packages frozen broccoli
1 cup grated Sonoma jack cheese
2-1/2 cups cooked, diced pheasant
1-1/2 cups cooked wild rice, preferably Minnesota No. 1-1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons flour
1-1/2 cups milk
3 tablespoons butter
2 teaspoons lemon juice
1 cup sour cream

Arrange broccoli in shallow 2-quart casserole. Sprinkle with 3/4 of cheese. Top with pheasant and rice. Add salt and pepper. In a saucepan, prepare white sauce with flour, milk and butter. Stir in lemon juice; fold in sour cream. Spoon over rice and top with remaining cheese. Bake at 400 degrees for 20 to 30 minutes or until lightly browned. Serves 6.

Joe Hinojosa's fideo
2 to 3 pounds tenderized round steak, in 1/2-inch cubes
18 ounces vermicelli (fideo)
Vegetable oil
1 medium bell pepper, diced
1 large tomato, diced
1 medium onion, diced
Freshly ground comino and black pepper
Picante sauce

Brown meat and fideo in oil, separately. Add bell pepper, onion and tomato to fideo; cook 1 minute. Stir in meat, then water (to cover) and comino and black pepper to taste. Simmer, covered, for about 1/2 hour. Top with picante sauce, if desired. Serves 8 to 10.

(Hinojosa's hint for packaged tortillas warmed in the microwave: Separate and lay out for a few minutes to dry so they don't stick together when heated.)

Chuck Alllson's chicken supreme
2 tablespoons margarine
2 cans cream of mushroom soup
2 to 3 cups chicken broth (from boiling breasts)
6 boned chicken breasts
3 pounds Velveeta cheese
1 cup chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1 teaspoon garlic powder
2 teaspoons curry powder
12 to 14 ounces spaghetti
Salt and pepper to taste

Saute onions, bell pepper, and celery in margarine. Add soup and broth; mix over low heat until smooth. Add 1/3 of cheese, mix until smooth. Mix in cooked spaghetti and boned chicken. Pour into 10-by-15-inch baking pan and top with remainder of cheese thinly sliced. Place in oven at 350 degrees, until cheese on top starts to brown.

Serves 10 firefighters or 12 to 14 regular people.

Here are chef Victor Gielisse's recipes for the food he served to the Downtown Dallas Family Shelter:

Black-eyed pea and lima bean soup

1-/2 cups dried lima beans
1-1/2 cups dried black-eyed peas
8 cups chicken stock
Olive oil
1 pound tasso ham (or other smoked ham), diced
1 cup diced celery
1 cup diced onion
2 cloves garlic, minced
2 tablespoons cilantro, minced
Salt and pepper to taste
3/4 pound smoked sausage, thinly sliced

Soak beans and peas overnight in 1 quart of water. Drain and rinse. In a large, heavy pot, cook ham, celery, onion and garlic over low heat in olive oil. Add stock, beans and peas. Simmer for 1-1/2 hours, stirring periodically. When beans are tender, cilantro, salt and pepper. Blend soup in blender until fine and pass through a fine sieve before serving. Serve steaming hot, topped with sausage slices. Serves 8.

Pecan-breaded chicken breasts
1-1/2 cups bran flakes, coarse ground
1-1/2 cups pecan pieces, coarsely ground
1 cup bread crumbs, coarse ground
1 tablespoon freshly ground black pepper
4 boneless chicken breasts
1 teaspoon salt
2 teaspoons fresh ground pepper
1/4 cup flour
2 eggs, beaten
3 tablespoons oil, preferably sesame
Honey-sesame sauce

Preheat oven to 350 degrees. Mix bran, pecans, bread crumbs and 1 tablespoon pepper in a bowl. Season chicken with salt and remaining pepper. Dredge in flour. Dip in eggs. Put into breading mixture and press firmly so crumbs stay on. Heat oil in saute pan. Add breaded chicken, turning when they reach golden brown color. Place chicken in a pan, and bake at 350 for 4 to 6 minutes or until done. Slice on the bias and serve with honey-sesame sauce on the side.

Honey-sesame sauce
1 cup mayonnaise
1/4cup half and half cream
2 tablespoons sesame oil
1-1/2 tablespoons honey
2 tablespoons vinaigrette
1/2 teaspoon fresh-ground black pepper

Mix all ingredients together. Taste and adjust seasoning, if necessary.

Potato pancakes
15 potatoes, peeled and diced
2 whole eggs
6 egg yolks
1/2 pound butter, softened
1/2 cup chopped fresh basil
1/3 cup chopped chives
Freshly ground pepper, salt and nutmeg
Clarified butter (melted butter from which milky white solids have been skimmed off top)

Boil peeled, diced potatoes until done. Drain, dry, and puree fine. Fold in eggs, yolks and butter. Add basil and chives, and season to taste. Form into round patties, and refrigerate until well-chilled. Saute pancakes in skillet in clarified butter until evenly browned on both sides. Yield: 20 pancakes.

Tomato chutney
1/2 cup chopped celery
2 cloves garlic, minced
1 teaspoon minced ginger
2 green onions, diced
3 tablespoons walnut oil
1/2 pound tomatoes, peeled, seeded and diced
4 tablespoons golden raisins
1 teaspoon orange rind
1 teaspoon lemon rind
1/2 cup raspberry vinegar
2 tablespoons brown sugar
1 teaspoon balsamic vinegar
Freshly cracked white pepper and salt

In sauce pan, cook celery, garlic, ginger and onions in walnut oil over low heat until glazed. Add tomatoes, raisins, orange and lemon rind, vinegars and sugar. Simmer for 20 minutes over low heat. Season to taste. with salt and pepper.

Praline chocolate raisin pudding
1 loaf raisin bread, diced and toasted
5 eggs
1/2 cup milk
1/3 cup brown sugar
Zest of 1/2 orange
2 ounces praline paste
2 ounces plump raisins
3 ounces chocolate morsels
1/2 cup heavy cream

Preheat oven to 350 degrees. Place bread cubes in a large bowl. In another bowl, beat eggs lightly with milk. Add sugar, orange zest and praline paste; blend well. Add raisins, chocolate morsels and cream. Fold into bread cubes. Place into 8-inch non-stick cake pan and bake for 45 to 55 minutes. Serve warm with whipped cream.

Praline paste
6 ounces sugar
4 ounces hazelnuts or filberts
2 ounces almonds, toasted

Place ingredients in heavy saucepan over low heat. Stir constantly until sugar melts and starts to take on a light yellow or gold color. Pour onto an oiled pan. When cool, break into small pieces with a rolling pin. Grind to a fine, powderlike consistency. Keeps indefinitely when refrigerated.