DUCHESSE POTATO GHOSTS

Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes.

While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm.

Drain potatoes in a colander and force through a ricer or food mill into a bowl. With an electric mixer beat in milk mixture, yolks, and salt and pepper to taste.

Preheat oven to 400°F.

Spread about one third potatoes in a buttered 1-quart gratin dish and transfer remaining potatoes to a pastry bag fitted with a 3/4-inch plain tip. On potatoes in dish pipe potatoes close together into pointed mounds to form "ghosts" and garnish each mound with 2 seeds for ghosts' "eyes". Potatoes may be prepared up to this point 1 day ahead and chilled, covered loosely.

Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes.

Serves 6 to 8.

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PAVEMENT SALAD (ENSALADA EMPEDREADO)

For an elegant and delicious presentation, serve this salad with little toasts spread with olive paste and sliced tomatoes.

In a large bowl, combine the garbanzo beans, black beans, pinto beans, corn, red pepper, chives, parsley, red onion, garlic, olive oil, vinegar and salt and pepper. Mix together well. Can be made a day ahead and refrigerated until serving time.

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STUFFED MUSHROOMS

Clean mushrooms with damp paper towels. Remove mushroom stems, and reserve stems for another use.

Combine softened cream cheese and sour cream in a small mixing bowl; beat at medium speed until mixture is smooth. Add next 3 ingredients, stirring gently to combine.

Spoon cream cheese mixture evenly into mushroom caps and smooth. Cover and chill.

Garnish with long slivers of radish or olive, to resemble slitted cat's eyes.

Makes 3 dozen

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SAUTEED MUSHROOMS AND ONIONS

Cook bacon in a large skillet over medium-low heat. Remove bacon, chop or crumble and reserve. Reserve drippings in skillet.

Wipe mushrooms with a damp cloth or soft brush. If mushrooms are large, slice them.

Heat bacon drippings over medium-high heat. Add mushrooms and green onions and saute' for 1 to 2 minutes or until just tender. Return bacon to skillet, toss, and serve. Season with salt and pepper.

Serves 4 to 6

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BLACK LINGUINE WITH ORANGE AND RED PEPPERS

In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.

In a 12-inch heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring, until garlic begins to turn golden. Add bell peppers with salt to taste and cook, stirring, until softened. Add wine and boil, stirring occasionally until almost all liquid is evaporated. Add broth or water and simmer, covered, until bell peppers are tender, about 5 minutes. Pepper mixture may be made 1 day ahead and chilled, covered. Reheat mixture in skillet before proceeding.

In boiling water cook pasta until al dente and drain in a colander. Add pasta to pepper mixture with parsley and toss with salt and pepper to taste over moderate heat until combined well and heated through.

Divide pasta mixture among 6 small plates and garnish with parsley.

Serves 6 to 8 as a side course.

*available at specialty foods shops

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VIENNESE NOODLES AU GRATIN