Directions:

To make the almond paste: Sift the ground almonds and sugars together. Add the remaining ingredients, mix well and knead lightly on a board.

1 md Ripe Papaya, peeled, seeded And cut into 1/4″ cubes

1 md Ripe Avocado, peeled, pitted And cut into 1/4″ cubes

3 tb Lime Juice

2 tb Fresh Cilantro, chopped

2 tb Brown Sugar

1 ts Jalapeno Peppers, drained

1 ts Ginger, crushed

Combine all ingredients in a medium bowl. Cover and refrigerate at least 1 hour to allow flavours to blend. Serve with grilled fish or chicken. Also good with tortilla chips.

1/2 c Raisins

1/2 c Vegetable Oil

1/4 c Lime Juice

1 t Sugar

1 t Salt

1/4 t Freshly Ground Pepper

Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip.

8 Slices white bread, toasted

1 Onion, Chopped

2 Ribs celery, Chopped

2 Eggs, hard Boiled

4 Eggs, slightly beaten

3 c To 4 c chicken/turkey broth

1/2 Stick margarine

1 tb Crumbled sage leaves

Salt

Pepper

CORNBREAD
1 1/2 c White self-rising cornmeal

3/4 c Flour

1 Egg, slightly beaten

1 c Buttermilk

DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425 degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done. NOTE: I like more sage, some one else may like less.

1 Navel orange; peeled

2 c Fresh or frozen cranberries;

1/2 ts Ground coriander;

2 pk Equal sweetener (4 tsp);

Shred the apple in a food processor or with a hand grater. Quarter the orange and combine with the cranberries in a food processor or food grinder. Process until coarsely chopped. Blend the apples, cranberry mixture, coriander, and sweetener together. Cover and refrigerate until ready to serve.

1/2 cup serving – 39 calories, 1/2 fruit exchange 10 grams carbohydrate, 0 pro, 0 fat, 0 sodium, 88 potassium, 0 cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986

4 tb Drippings from ducklings

3 c Slightly dry pumpernickel-bread cubes (6 slices)

3 c Slightly dry white bread cubes (6 slices)

1/2 c Water

1 ts Salt

1/4 ts Pepper

1. Saute onions in drippings just until soft in a large frying pan. Add bread crumbs, water, salt, and pepper; toss lightly to mix. Spoon into 6-cup baking dish.

2. Bake with ducklings in a slow oven (325F) 1 hour, or until crisp on top.

2 lb Granulated Sugar

1 lb Brown Sugar

3/4 c Apple Cider

SPICES
1/2 t Nutmeg

1/4 t Allspice

3/4 t Cloves

3 t Cinnamon

The thicker skinned, late Summer and Fall apples produce a grainier texture that’s best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.)

1 ts Coriander seeds

8 Dried chilies

1/2 ts Ground cinnamon

1 ts Salt

1/2 ts Ground cloves

1 tb Chopped lemon grass

2 tb Chopped shallots

1 tb Chopped garlic

1 tb Yellow curry powder

Place the cumin and coriander seeds in a pan without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. From “Discover Thai Cooking” by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987

1 md Onion, finely chopped

1/2 c Water

1 tb Ground ginger

2 ts Grated orange peel

1 1/2 ts Salt

1/2 ts Cinnamon

1 Garlic clove, minced

1/4 ts Dried red pepper flakes

3 c Firmly packed golden brown sugar

2 sm Bartlett pears, cored and diced

1 lg Granny Smith apple, cored and diced

2 c Cranberries

1/2 c Dried currants

I found this excellent recipe for chutney the other day. It uses cranberries for those folk that were looking for cranberry recipes not too long ago. I think this is better than Major Gray’s chutney… but then, whadoo I know? Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally. Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving. Bon Appetite, December, 1989. Page 76.

1 tb Thyme

1 tb Marjoram

1 ts Freshly ground pepper

Rind of 2 lemons, thinly shredded

1/2 c Parsley flakes

Spread rind between 2 sheets of paper towel and let dry. Combine with remaining ingredients and store in an air-tight container. Sprinkle on chicken or pork, or use in stuffing or in a basting sauce. Colorado Cache Cookbook (1978)