By JANET K. KEELER

© St. Petersburg Times, published January 31, 2001

deconstructing

explanations from the inside out

Mexican Layer Dip

This ubiquitous party dip isn't much of a mystery, and it isn't difficult to make. The trick is to have layers of stuff, usually those things that are tucked in tacos. Tortilla chips for scooping replace taco shells. It is often called a Seven Layer Dip. In one version, a base of browned ground beef mixed with taco seasoning is followed by layers of heated refried beans, shredded cheese, sour cream, guacamole, salsa and black olives.

There are other variations on this theme. Make it vegetarian by eliminating the meat and using two types of beans. Turn up the heat with jalapeno pepper cheese or a judicious sprinkling of pickled jalapeno slices. Use chopped fresh tomatoes and onions instead of salsa. Think of scallions for color. Shredded lettuce can also make up one layer, though don't put it too close to the heated items or it will wilt. Serve the dip hot or at room temperature, which is what it will be after the party has gone on a while.

this web site cooks

http://www.splendidtable.com

The companion site to Minnesota Public Radio's The Splendid Table, hosted by Lynne Rossetto Kasper, offers a wealth of good reading and practical suggestions. From the history of popcorn to the Southern-fried delights of Hopkin's Boarding House in Pensacola to thoughts on cherries, you'll be entertained and enlightened here. For now at least, we must be content with the Web site because the show is not broadcast here.

The site's chat room is an endless source of amazement: a couple looking for Egyptian cheese, a cook dismayed by his ravioli falling apart in the pot ("perhaps you are boiling them too hard," offers someone) and another offering the best way to cure olives. Even the Food Network folks log on, asking for personal stories that might make good segments for its show Food Fantasy.

cooking class

To make your own Italian herb seasoning, mix equal parts of dried basil, marjoram, oregano and sage leaves and store in an airtight container. Italian seasoning adds depth to vinaigrettes and can be shaken into soups, stews and tomato sauces. Rub several tablespoons onto a roast before cooking.

constant comment

"You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer." -- Musician Frank Zappa

Lettuce serve you

Good news for those of you who like just lettuce. Dole Fresh Vegetables' new Just Lettuce, a mix of romaine and iceberg, should be in stores this month. No more picking out carrots or shreds of red cabbage from ready-to-eat salads if you don't want them. Just Lettuce will cost $1.99 to $2.19 for a 10-ounce bag.

Get a grip on citrus

With every citrus tree from here to there loaded with fruit, the job of picking and eating or juicing looms. To make the squeeze a little easier, check out Oxo's low-tech juicer with the non-slip grip. The juicer comes in two sizes -- for those dainty tangelos or monster grapefruit -- and has measurement markings and a strainer to capture seeds. Suggested retail price is $11.99. Look for it at Bed Bath & Beyond, Lechter's or specialty kitchen shops that carry Oxo products.

a good hot meal

To help fight off the occasional Florida chill, eat foods that warm your body. Grains, nuts and seeds can help you feel warm as well as provide necessary nutrients, Elson Haas, director of the Preventive Medical Center of Marin in San Rafael, Calif., tells New Choices: Living Even Better After 50 magazine.

nutrition in the can

A study conducted by the University of Massachusetts found that recipes prepared with canned ingredients are similar in nutrition and taste to the same recipes made with fresh or frozen ingredients. When cooking with canned foods, avoid overcooking; gently stir or fold into the recipe; store canned goods in a cool, dry place and use them immediately after opening for maximum flavor.

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