RUSSIAN CABBAGE PIROGI 2 Vidalia onions 1 lg Head of cabbage -- red 2 tb Unsalted butter Olive oil 1 tb Kosher salt 2 tb Sugar 1/4 c Wine vinegar PUMPKIN PICADILLO EMPANADA 1 md Can pumpkin 1/3 c Pimiento stuffed green Olives -- chopped 1/3 c Golden raisins 1/3 c Chopped walnuts -- toasted 1/4 ts Kosher salt 1/4 ts Cinnamon 1/4 ts Cayenne pepper 1/4 ts Allspice GINGER: If mascarpone is unavailable, use a well-blended combination of 2/3 cream cheese and 1/3 ricotta cheese. Double the amount of wasabi, to taste. Combine and let the mixture marry for at least an hour. CABBAGE. If Vidalias are not in season, use a sweet yellow onion. Peel, split, slice the onions. Finely dice the cabbage. Heat a combination of butter and oil and add the onions and cabbage. Slowly saute for about 20 minutes, until the onions start to be translucent. Add salt and sugar. Continue to cook slowly, stirring occassionally until the onions have turned a caramel brown. This should take about an hour. Remove from heat and add the vinegar. PUMPKIN. Combine all ingredients. (That's all she wrote.) Six-Course Theme Dinner - Hidden Surprises 1. International Sampler of Won Ton, Pirogi, and Empanada 2. Russian Kulebiaka, an oblong pie of puff pastry filled with layers of salmon, dilled rice and wild mushrooms, sliced serving topped with a light dilled mushroom sauce 3. Individual loaf of Tuscan Bread, scooped, filled with chicken liver pate and juniper berries. Topped with quail, stuffed with Italian sausage. 4. Stuffed Leg of Lamb; swiss chard, raisins, pine nuts and a cabernet sauce 5. Choice of salad of field greens (red oak, tango, radicchio, mizuna, with a light balsamic vinaigrette, or a pear half and a cube of Stilton cheese 6. Bombe - Coffee Ice Cream crust, sponge cake and fudge sauce, toffee crunch, and vanilla ice cream studded with bits of amaretti cookies

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