COOK'S CORNER FAMILIARITY BREEDS CONTENTMENT IN NESTLE COOKBOOK.

Byline: Natalie Haughton Food Editor

Some company cookbooks are more appealing than others. The latest one to come to my attention, ``The Nestle Cookbook'' ($29.95), is filled with more than 300 easy-to-prepare recipes, many of which sound delicious and you'll want to put on your ``try soon'' list.

Besides foods and ingredients under familiar brand names like Toll House, Carnation and Stouffer's, it includes recipes using Nescafe, Buitoni, Maggi and other products. Many of the creations, which range from breakfast and party starters to salads, main dishes, desserts and other sweets, are appealing to whip up fast, serve for a special occasion or share with guests, family or co-workers.

We found lots of recipes to like - Colossal Chocolate Cinnamon Rolls, Chocolate Brunch Waffles, Easy Cheesy Bacon, Eggs and Potatoes, Pecan Crusted Spinach Artichoke Dip, Tortellini and Shrimp Caesar Salad, Baked Ziti With Italian Sausage, Honey Dijon Fettuccine and Chicken, Chocolate Raspberry Crumb Bars, Firecracker Fudge Cookies and more.

There are plenty of selections to choose from (some made with convenience foods), even if you avoid some of the company's products that you may not find as appealing as others. Give this quartet of recipes from the book a sampling and enjoy!

HOT SPINACH DIP WITH CHEESY CHIPS

Nothing quite beats the combination of rich and creamy spinach dip and crunchy warm tortilla chips. Serve this at your next party or as a midday snack on a cool afternoon.

1 (9-ounce) package frozen spinach souffle (Stouffer's), prepared according to package directions

1 (3-ounce) package cream cheese, at room temperature

1/2 cup plus 1 tablespoon grated Parmesan cheese

1/4 cup mayonnaise

2 tablespoons chopped green onions

Tortilla chips

Toppings - diced tomatoes, chopped green onions and shredded Monterey Jack cheese 

Combine spinach souffle, cream cheese, 1/2 cup Parmesan cheese, mayonnaise and 2 tablespoons green onions in medium bowl; mix. Transfer to a small baking dish; sprinkle with remaining 1 tablespoon Parmesan cheese. Place baking dish in center of baking sheet or ovenproof platter.

Bake in a preheated 350-degree oven 10 to 12 minutes. Arrange tortilla chips around dip. Sprinkle chips with tomatoes, chopped green onions and Jack cheese. Bake another 10 to 12 minutes or until dip is hot and Monterey Jack cheese is melted. Makes 6 appetizer servings.

MEXICAN LINGUINE

Salsa, corn and taco seasoning team up to create a spicy and satisfying sauce served over linguine.

12 ounces lean ground beef OR turkey

1 small onion, chopped

1 (16-ounce) jar salsa

1 cup frozen whole-kernel corn

3/4 cup water

1 (1.25-ounce) package taco seasoning mix

1 (9-ounce) package refrigerated linguine

1/2 cup (2 ounces) shredded Monterey Jack cheese (optional)

Cook beef and onion in a large nonstick skillet over medium-high heat, stirring frequently, until beef is no longer pink. Drain off fat. Stir in salsa, corn, water and seasoning mix. Cook, stirring occasionally, until thickened and bubbly. Prepare pasta according to package directions. Toss warm pasta with sauce. Sprinkle with cheese. Makes 4 servings.

CHOCOLATEY RASPBERRY CRUMB BARS

A thin layer of raspberry jam is all that comes between the brown sugar crust and the nut-flavored topping. Melted chocolate chips are spread over the top to finish these bars.

1 cup (2 sticks) butter OR margarine, softened

2 cups all-purpose flour

1/2 cup packed brown sugar

1/4 teaspoon salt

2 cups (a 12-ounce package) semisweet chocolate chips

1 (14-ounce) can sweetened condensed milk

1/2 cup chopped nuts (optional)

1/3 cup seedless raspberry jam

Grease a 13x9-inch baking pan. Beat butter in large mixer bowl until creamy. Beat in flour, brown sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.

Bake in a preheated 350-degree oven 10 to 12 minutes or until edges are golden brown. In a medium, microwave-safe bowl, microwave 1 cup chips and sweetened condensed milk on high power, uncovered, 1 minute; stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are melted. Spread over hot crust.

Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of jam over crumb mixture. Sprinkle with remaining chocolate chips.

Bake in a preheated 350-degree oven 25 to 30 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars. Makes 36 bars.

CHOCOLATE HAZELNUT TERRINE WITH RASPBERRY SAUCE

This elegant dessert is a chocolate lover's dream served in a pool of ruby-red raspberry sauce.

DARK CHOCOLATE LAYER:

2 cups (a 12-ounce package) semisweet chocolate chips

1/3 cup butter, cut into pieces

1/4 cup hazelnut liqueur

1 1/2 cups heavy whipping cream 

MILK CHOCOLATE LAYER:

1 3/4 cups (a 11.5-ounce package) milk chocolate chips

1/3 cup butter, cut into pieces

RASPBERRY SAUCE:

1 (10-ounce) package frozen raspberries in syrup, thawed, pureed and strained

1/2 cup water

1 tablespoon cornstarch 

1 teaspoon granulated sugar

Line a 9x5-inch loaf pan with plastic wrap.

For Dark Chocolate Layer: Microwave chocolate chips and butter in a medium uncovered, microwave-safe bowl on high power 1 minute; stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are melted. Stir in liqueur; cool to room temperature. Whip cream in a small mixer bowl until stiff peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into prepared loaf pan. Refrigerate remaining whipped cream.

For Milk Chocolate Layer: Microwave milk chocolate chips and butter in medium uncovered, microwave-safe bowl on medium-high (70 percent) power 1 minute; stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are melted. Cool to room temperature. Stir remaining refrigerated whipped cream into chocolate mixture. Spread over dark chocolate layer. Cover; refrigerate at least 2 hours or until firm.

For Raspberry Sauce: Mix raspberry puree, water, cornstarch and sugar in small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Cover; refrigerate until serving.

To serve, invert terrine onto a serving platter; remove plastic wrap. Cut into 1/2-inch-thick slices. Serve in a pool of Raspberry Sauce. Makes 16 servings.

CAPTION(S):

2 photos

Photo:

(1 -- color) MEXICAN LINGUINE

(2 -- color) HOT SPINACH DIP WITH CHEESY CHIPS