Procedure :

1/4 c Finely chopped almonds

1/2 c Butter

1 t Tarragon vinegar

20 oz Frozen asparagus spears,

-cooked and drained 1. In a small, heat-resistant, non-metallic bowl, place almonds and butter.

2. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until nuts are

lightly browned. 3. Stir in vinegar.

4. Pour sauce over hot or cooled asparagus.

Procedure :

3 cn Whole green asparagus,17 oz

Each, vertically packed Lettuce leaves Homemade mayonnaise, or Commercial mayonnaise -thinned with Light cream 2 Hard cooked eggs, sieved

1. Drain asparagus, trying to keep spears whole.

2 Place lettuce leaves on 8 salad plates and arrange asparagus on

lettuce leaves, or asparagus may be placed in a vegetable bowl. 3. Place a spoonful of mayonnaise over asparagus.

4. Garnish with hard cooked egg.

5. Chill before serving.

Procedure :

3 lb Baby new potatoes

2 tb Almond oil

2 ea Jalapeno peppers, seeded &

– minced 2 tb Grated ginger

1/2 c Powdered almonds*

2 tb Cilantro, minced

Salt & pepper Lemon juice Steam potatoes till just tender, about 15 minutes. Set them aside. Combine oil, peppers, ginger, almonds & cilantro in a large bowl. Add potatoes & toss till well coated. Season with salt & pepper & sprinkle with lemon juice. Spear potatoes with cocktail sticks; arrange on a platter. Serve hot, or keep warm in a 250F oven for up to 30 minutes. *To powder almonds, place blanched almonds in a food processor & pulese until they are reduced to a powder.

Procedure :

8 oz Natural Swiss cheese,diced

8 oz Gruyere cheese,diced

2 tb Flour

1 Clove garlic,halved

2 c Dry white wine

1 tb Lemon juice

3 tb Kirsch

French bread,1″ cubes Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated. Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch. Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion. NOTE: The Swiss cheese should be aged at least 6 months.

Procedure :

1 lb Beets

1 tb Sugar

1 ea Lemon, juiced

1 tb Olive oil

1 lg Pinch of cinnamon

1 tb Parsley, chopped

Salt to taste Wash beets well, being careful not to break their skins. Cut off the tops, leaving a stalk of about 1 1/2″. Boil in a 3 quart saucepan until tender, covered. Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces. Mix the remaining ingredients and pour over the beets. Let marinate for 1 hour before serving. Beet Salad II: Prepare as described above, but add 1 tsp. orange flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water to the sauce.

Procedure :

1/2 lb Mushrooms (w/ big caps)

1 md Onion, chopped finely

1/2 c Clam juice

3 T Sauterne wine

1/4 c Bread crumbs

3 T Butter

1/2 c Half and half

3 T Parmesan cheese

Pop stems out of shrooms (don’t tear cups). Cut stems up finely. Saute shrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn. Add clam juice and wine; cook slowly until most of the liquid has evaporated. Add bread crumbs to shroom mixture in pan; mix well. Should be quite dry. Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery. Add parmesan. Fill mushroom caps with mixture (will have to mound). Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown. If unsure, taste. Vicki’s notes: * Don’t cut mushrooms too finely. * Try adding crumbled bacon to mixture.

Procedure :

16 md Mushrooms

1 sm Onion, chopped

1 lg Garlic, clove, chopped

1/2 c Oil, olive

6 oz Prosciutto, OR

1 lg Ham, slice

2 ts Parsley

2 ts Marjoram

Salt Pepper 1 c Wine, white

Bread crumbs Cheese, Parmigiano, grated Clean the mushrooms thoroughly and remove and chop up their stems. Saute onions and garlic in 1/4 cup of olive oil until transparent. Add chopped mushrooms stems, chopped prosciutto, parsley, marjoram, salt and pepper. Saute for about 2 minutes, then add wine. Add bread crumbs until mixture is consistency of mush. Coat mushroom tops with remaining olive oil. Stuff each mushroom with a tablespoon of the mixture, then sprinkle with Parmigiano cheese and bake at 375 F for 3 – 7 minutes, depending on the size of the mushrooms. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA

Procedure :

1 1/2 lb Eggplant

3 tb Lemon juice

1 ts Salt

2 ts Minced fresh garlic

3 tb Sesame tahini

– (optional: substitute — yogurt or sour cream) 1/4 c Chopped parsley

1/2 c Toasted pine nuts

2 tb Olive oil

Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread. (Adapted from The Victory Garden Cookbook) From: The Cook’s Garden catalog, Spring/Summer 1993 (page 20)

Procedure :

Oil 1 Env. Golden Onion Soup Mix

1 c Unbleached All-purpose Flour

1 ts Baking Powder

2 Large Eggs

1/2 c Beer, Any regular Beer

1 tb Prepared Mustard

Vegies ‘n’ Things * * Sugguested Veggies ‘n’ Things: Use any of the following to equal 4 to 5 cups–broccoli florets, cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese. In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies ‘n’ Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies ‘n’ things.

Procedure :

1 Stalk celery; finely chopped

1 bn Green onions; finely chopped

1 bn Parsley; finely chopped

1 Egg

1 tb Dijon mustard

3/4 c Mayonnaise

2 Lemons, juiced

1/2 ts Salt

1/2 ts Pepper

4 1/2 oz Carr’s Water Biscuits

- ground 1 lb Blue Crab meat

4 tb Butter (or as needed)

—————————–CAYENNE MAYONNAISE—————————– 1 Red bell pepper, roasted

- peeled and seeded 2 Egg yolks

1 tb White wine vinegar

1 Lemon, juiced

1 1/2 ts Capers

6 Garlic cloves

8 Anchovy fillets

1 1/2 ts Cayenne pepper

1 c Salad oil

Salt (to taste) In a medium bowl place the celery, green onions, parsley, egg, mustard, mayonnaise, and lemon juice. Mix the ingredients together well. Add the salt, pepper, and ground biscuits. Gently mix the ingredients together with your hands so that they are well combined. Carefully fold the crab meat into the mixture. Let the mixture sit for 1/2 hour in the refrigerator. For the mixture into patties. In a large skillet place the butter and heat it on medium until it has melted. Saut? the crab cakes for 3 to 4 minutes on each side, or until they are golden brown. For CAYENNE MAYONNAISE: In a blender place the roasted red bell pepper, egg yolks, white wine vinegar, lemon juice, capers, garlic, anchovy fillets, and cayenne pepper. Blend the ingredients together so that they are smooth. With the blender still running, slowly dribble in the salad oil so that a mayonnaise is formed. Correct the seasoning with the salt (and more lemon juice) if necessary. Serve the crab cakes with the Cayenne Mayonnaise and lemon wedges. —

Procedure :

1 Stick Butter, Melted

1 c Plain Flour

1/8 ts Cayenne Pepper

1 c Grated Sharp Cheddar Cheese

1 c Rice Krispies

1 ds Tabasco Sauce

Mix all ingredients well. Mold in small balls (dime size). Bake at 350?F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin.

Procedure :

1/2 c Bulgur, fine (cracked wheat)

1/2 sm Onion, cut in half

Salt (to taste) Pepper (to taste) ——————————–FISH FILLING——————————– 1/2 lb Flounder, fillets, OR

1/2 lb Cod, fillets

2 tb Butter, unsalted

1 md Onion, chopped

2 Scallions, trimmed, chopped

1 tb Cilantro, chopped

– (coriander) (opt) 1 ts Cumin, ground

Salt (to taste) Pepper (to taste) ——————————–TAHINI SAUCE——————————– 1/2 c Tahini (sesame seed paste)

1/2 c Water (approximately)

2 tb Vinegar, red wine

1 ea Garlic, clove, minced

Salt (to taste) Pepper (to taste) 2 tb Parsley, chopped

Oil, vegetable (for frying) Cover the bulgur with water and soak for 30 minutes. Drain and, a handful at a time, thoroughly squeeze out all liquid. Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down sides as necessary. Transfer to bowl and knead until smooth. Set aside. Fish Filling: ============= Steam fish until just cooked. Flake into small pieces and set aside. Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3 to 5 minutes. Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes. Set aside and cool completely. For Tahini Sauce: ================= Place tahini and a 1/2 cup water in processor or blender; blend until smooth. Add wine vinegar, garlic and salt and pepper; blend until smooth. Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley. Set aside, covered, at room temperature. To Assemble: ============ To assemble, place small bowl if ice water on work surface. Using palms, form golf ball-size balls of bulgur mixture. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger, gently pressing mixture into small cigar-shaped tubes about 3 inches long. Moisten fingers frequently and patch any cracks as you work. Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling using a small spoon. Press ends of tubes over fish filling, forming a tight seal. Cover and freeze until firm, at least 2 hours. Heat 2 inches of vegetable oil in large saucepan to 375 F. Fry kobebas until golden, 4 to 5 minutes, turning once. Serve immediately with tahini sauce. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree’s Mediterranean Restaurant, New York

Procedure :

4 English Muffins

8 oz Pizza Sauce

1/2 c Onions, finely chopped

8 Green Pepper Rings,

-quartered 16 sl Pepperoni, cut in half

1 c Mozzarella Cheese, shredded

Split the muffins in half and toast them in the toaster. Spread the pizza sauce on both halves of the muffins. Top with the onions. Cut each muffin half into four pieces. Place the eight muffin pieces in a circle around the edge of a paper plate (four plates will be used). Lay one-quarter section of the green pepper on top of each muffin piece. Place one-half slice of the pepperoni on top of each muffin piece. Top evenly with the mozzarella cheese. Place each plate, uncovered, in the microwave, and cook on HIGH for 1 minute; rotate each plate one-half turn after 30 seconds. Yield: 32 servings One Serving: Calories: 45 Carbohydrates: 3 Exchange: 1/4 bread; 1/3 medium-fat meat Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown

Procedure :

18 sl Soft white bread; crusts

-removed 3 tb Unsalted butter; melted

6 oz Marinated artichoke hearts

-drained & finely chopped 3 tb Mayonnaise

1 tb Scallion; finely chopped

-chop some of tops/garnish 1/4 c Parmesan cheese; grated

1 tb Parmesan cheese; grated

Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2″ square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance & kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top. Broil the croustades under a preheated broiler about 6″ from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling. Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates. From Best of Gourmet 1992.

Procedure :

1 md Onion

2 c Potato buds

1 1/2 c Peas and Carrots

2 Green Chillies

1 ts Lemon Juice

1 c Gram flour

1/2 ts Mustard seed

pn Turmeric 1/2 ts Baking powder

1/4 Inch Ginger

1 sm Bunch Coriander leaves

2 ts Salt

Oil The filling is prepared as follows: 1. Mix potato buds and 1/2 tsp of salt with 1 cup of hot water

2. Chop ginger, chillies, coriander leaves, and onion finely

3. Heat oil (about 5 table spoons) and add mustard seeds

4. Add chopped ingredients and fry till onions are brown

5. Add carrots, peas, turmeric and 1 tsp of salt and cook on low

heat for about 10 minutes. 6. Add potato (now mashed) and fry for 5 minutes.

7. Remove from heat and add lemon juice and let it cool

The batter is prepared as follows: Combine gram flour, 3 tbsps of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly After batter is prepared, make small balls out of the filling and roll them in the batter. Then fry in hot oil. You will get about 20-30 small bondas. Recipe By : Somesh Rao