2 Carrots finely chopped

1 Celery stalk finely chopped

2 tb Olive oil

1 lg Garlic clove crushed

1 c Dried green or brown

Lentils cooked & well Drained

1/2 ts Ground cumin

1/2 ts Ground coriander

6 ts Chopped parsley

1 tb Lemon juice

Black pepper

White flour

1. Saute the Onion, Carrot and Celery in Oil in a Large Saucepan for 10 Mi until Soft and Lightly Browned, Stirring from Time To Time.

2. add the Garlic, Lentils, Cumin, Coriander, Parsley and Lemon Juice. Mash By Hand or Puree in a Processor until the Mixture Holds Together. Season With Pepper. With Floured Hands, Shape the Mixture in 10-12 Flat Burgers, Using a Palet Knife. Coat the Burgers With Flour.

3. Saute the Burgers in a Little Oil until Crisp and Browned, Turning Them Over Carefully To Cook the Second Sid

4. Drain on Paper Towels and Serve Garnished With Watercress and Tomatoes.

rfvc Digest V94 Issue #181, Aug. 26, 1994.

1 ts Cold water

1 cn Pecans

1/2 c Sugar

1/4 ts Salt

1/2 ts Cinnamon

Beat egg white. Add water. Beat until frothy, fold in pecans. Combine sugar salt and cinnamon. Add to pecans. Mix. Butter 9×13 pan. Pour nuts in pan. Bake at 250 for 1 hour. Servings: 12

2 Serrano chiles

1 sm Savoy cabbage; shredded (about 1 lb.)

4 Green onions; minced

1/2 c Unsalted dry-roasted peanuts chopped

2 Garlic cloves; minced

1/3 c Vegetable oil

1/4 c Rice wine vinegar

3 tb Fresh cilantro; chopped

2 tb Sugar

2 tb Light sesame oil

1/2 ts Curry powder

1/8 ts Soy sauce

Peel cucumber and cut in half lengthwise; scoop out and discard seeds. Coarsely chop cucumber; set aside. Rinse chiles; remove and discard stem ends. Cut chiles in half lengthwise; remove and discard seeds. Chop chiles. Combine cucumber, chiles, cabbage, green onions, peanuts and garlic in a bowl; toss well. Combine oil and remaining ingredients; stir with a wire whisk until well blended. Pour dressing over cabbage mixture; toss gently. Cover and chill at least 3 hours before serving. Yield: 6 to 8 servings.

From _Delicious Decisions_ by The Junior League of San Diego, CA. In _America’s Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 264.

1 cn (8-oz) tomatoes, drained

2 tb Tomato paste

2 tb Chili sauce

2 Garlic cloves, crushed

1 Inch piece fresh gingerroot, grated

1 tb Garam Masala

2 ts Sugar

2 tb Light soy sauce

Juice of one lime Juice of one lemon Twists of lime peel Twists of lemon peel Rinse chicken; pat dry with paper towels. Slash meaty parts of chicken two or three times. Place chicken in a shallow non-metal dish and set aside. Put tomatoes, tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot, garlic, lime juice and lemon juice in a blender or food processor fitted with the metal blade; process until pureed. Pour over chicken, cover and refrigerate 2 to 3 hours to allow chicken to absorb flavors. Preheat oven to 375 F. (190C). Put chicken and the sauce in a roasting pan and cook, uncovered, 45 to 50 minutes, or until tender, basting with sauce 2 or 3 times during cooking. Serve hot, garnished with twists of lime and lemon.

From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser]

12 oz Hot Italian sausage

1 tb Olive oil

1/2 c Reserved juice from canned tomatoes (or water)

2 tb Fresh basil, chopped (1 1/2 tsp dried)

3/4 lb Cavatelli or penne

3/4 c Ricotta

PREPARATION: For The Sauce, make the Quick Tomato Sauce. Remove casing from sausage. Heat olive oil in large frying pan over medium heat; saute sausage, breaking into small pieces, until color turns pale and sausage is just cooked through, about 10 minutes. Add the Quick Tomato Sauce, basil, and tomato juice; simmer, uncovered, over low heat for 5 minutes. Sauce can be made 1 day ahead.

COOKING AND SERVING: Cook the pasta in 4 quarts boiling, salted water until just tender, about 8 minutes. Drain well. Reheat the sauce. Toss the pasta with sauce. Serve on warmed serving dishes. Garnish each serving with 3 tablespoons ricotta. Makes 4 servings.

[COOKS; May/Jun 1988]

Directions:

Puree the red pepper, green pepper, Scotch Bonnet peppers, garlic, coriander and lime juice in a food processor. Add the vinegar, salt, black pepper and olive oil and process again.

Bottle the sauce in hot sterilized jars.

8 cloves roasted garlic

6 tablespoons chipotle powder

6 tablespoons kosher salt

1 tablespoon coarse ground black pepper

6 tablespoons peanut oil

JALAPENO JELLY
4 jalapeno peppers — seeded and chopped

1 cup new mexican red peppers — diced

2 cups cider vinegar

4 cups sugar

6 ounces liquid pectin

Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.

Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes.

Chipotle Paste:
Mix all ingredients in a bowl to form a paste.

Jalapeno Jelly:
In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over.

Turn off the heat and add the pectin, slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Then let cool.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

5 Eggs

Cheddar Cheese, shredded Salsa (Hot or Mild)

6 Flour Tortilla

Using a large skillet, brown and crumble the sausage. Remove from pan and drain grease. In same skillet, scramble 5 eggs. When almost done, add sausage and mix and heat thoroughly. When mixture is heated through, sprinkle top with cheese, cover and remove from heat. In separate pan, warm tortillas. Assembly Spoon sausage/cheese/egg mixture down the center of a warm tortilla. Top with salsa. Fold up bottom, then fold in sides. Serve warm.

1/4 c Plain nonfat yogurt

2 Garlic cloves, peeled and blanched in boiling water for 2 minutes

2 tb Water

1 ts Olive oil

1 ts Lemon juice

1/4 ts Ground cumin

1/4 ts Ground red pepper (cayenne)

1/8 ts Salt, or to taste

1 bn Broccoli

In a food processor or blender, whirl the chick peas, yogurt, garlic, water, oil, lemon juice, cumin, red pepper, and salt for 1 minute or until smooth. Set aside. Cut the florets off the broccoli and peel and slice the stems 1/2″ thick. Arrange the broccoli in a steamer or colander and set over boiling water in a large saucepan. Cover and steam for 6-7 minutes or until crisp-tender. Transfer to a warm serving dish. Spoon the sauce over the broccoli and toss to coat. Serve with roast lamb or chicken. Preparation time: 10 minutes. Cooking time: 6 minutes.

(From “Reader’s Digest Live Longer Cookbook: 500 Delicious recipes for Healthy Living.” May, 1993. $30).

1/3 c Lemon juice

1/4 c Chopped parsley

1 T Chopped fresh basil, or

1 t Dried basil

1 x Clove garlic, minced

2 T Seafood sauce or chili sauce

1 T Light soy sauce

Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but not longer than 8 hours. Remove fish from bag and save marinade. Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste. Boil rest of marinade until it’s reduced by half and pour over fillets when serving.