Procedure :

Stephen Ceideburg 6 tb Unsalted butter, cut up

6 tb Sugar

3 lg Egg yolks

3 tb Freshly squeezed lemon juice

Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water. Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes.

Pour through a fine mesh strainer into a sterilized glass jar. Cover airtight and refrigerate when cold (mixture will thicken as it cools). Use within 4 weeks. Makes approximately 1 cup. PER TABLESPOON: 70 calories, 1 g protein, 5 g carbohydrate, 5 g fat (3 g saturated), 51 mg cholesterol, 2 mg sodium, 0 g fiber. From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.

Procedure :

2 tb Olive or vegetable oil

1 md Onion, chopped

1/2 ts Salt

2 md Tomatoes, seeded and

-chopped (about 1/2 cup) 2 Cl Garlic, crushed

1 md Eggplant, pared and cubed

1/4 c Chopped parsley

1/4 c Currants

2 tb Tarragon vinegar

Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. ABOUT 3-1/2 CUPS SAUCE; 10 CALORIES PER TABLESPOON.To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon.

Procedure :

4 lb Pickling cucumbers, sliced

8 c Thinly sliced onions

1/4 c Salt

3/4 c Water

4 c Sugar

2 c Cider vinegar

Combine cucumbers, onions, salt and water in two large bowls. Let stand at room temperature for 2 hours. Add sugar and vinegar; stir until sugar dissolves. Pack into 1-pint freezer containers, leaving 1-inch headspace. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving.

Procedure :

1 lb Gooseberries

3/4 lb Sugar

Stem gooseberries and wash carefully. Drain. Add sugar. Heat very slowly in a covered container until juice begins to form. Uncover and boil until juice sheets from spoon. Mrs. Ida Lyon, Kenosha, WI.

Procedure :

4 Oranges

1/2 Grapefruit

1/3 Lemon

Sugar Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1

hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon. Mrs. Reginald Wright Kauffman, Geneva, Switzerland

Procedure :

Text Only Wash grapes. Separate skins and pulp. Simmer pulp until soft. Remove seeds. Combine skins and pulp. Add 2/3 cup as much sugar as combined skins and pulp. Simmer slowly, stirring frequently, until juice sheets from spoon. The Household Searchlight

Procedure :

1 ts Cumin seeds

1 ts Coriander seeds

6 Fresh green chilies, chopped

1 tb Chopped lemon grass

1 ts Chopped coriander root

1 tb Chopped shallots

1 tb Chopped garlic

1 ts Chopped galangal

7 Peppercorns

1 ts Salt

1 ts Shrimp paste

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. From “Discover Thai Cooking” by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.

Procedure :

1 lg Yellow Onion, Diced Small

2 tb Peanut Oil

1 Unripe Mango, Peeled And

-Diced Small 1 c White Vinegar

1 c Fresh Orange Juice

1 lb Very Ripe Bananas, Sliced

-About 1/4-inch Thick 1 tb Grated Fresh Ginger

1/2 c Raisins

1/2 c Dark Brown Sugar, Firmly

-Packed 1 tb Finely Chopped Fresh Serrano

-Or Jalapeno Chile (Or You May Substitute 3/4 Tbls -Red Pepper Flakes) Salt And Freshly Cracked -Black Pepper, To Taste 1 ts Allspice

NOTE: Use this basic chutney with your very spicy hot dishes. Yield: About 5 Cups Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2 minutes over medium heat. Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture back to a simmer. As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks. From The Thrill Of The Grill by Chris Schlesinger & John Willouughby

Procedure :

1 tb Plus 1 tsp cardamom seeds

2 Inch cinnamon sticks,

-crushed 2 ts Whole cloves

1 tb Plus 1 tsp black peppercorns

3 tb Cumin seeds

3 tb Coriander seeds

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]

Procedure :

3 sm Dried chilies (to make 1 ts

- ground) 1 1/2 Cinnamon stick

4 1/2 tb Whole coriander seeds

1 Whole cumin seeds

1 1/2 Whole fennel seeds

2/3 Whole fenugreek seeds

1/2 Garlic powder or granules

2 Kokum skins (avail. at East

- Indian grocers) 2 Curry leaves, crushed

2 2/3 Ground tumeric

Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving.

Procedure :

4 lb Chinese celery cabbage (napa

- cabbage) 1/4 lb Chinese white radish

2 cn (small ones) flat anchovies

4 lg Cloves garlic

3 Scallions (including tops)

1/4 c Salt

4 tb Hot pepper flakes

2 tb Cayenne pepper

PREPARATION: Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2-inch by 2-inch slices. Cut the radish into equal pieces and then into 1/2-inch slices. Place cabbage and radishes in a large pot and drain the oil from the anchovies over them. Smash, peel, and mince the garlic. Cut the scallions into thin strips lengthwise and then into 2-inch lengths. Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover the pot tightly and allow to stand for 2 days at room temperature. This Kim Chi will keep for 2 weeks if refrigerated in a tightly covered jar.

Procedure :

1 lg Head Chinese Cabbage

Salt 4 Green Onion With Tops

1 Garlic Clove

1 Hot Red Chili, Dried

1 ts Ginger Root, Grated Fresh

Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt. Cover with water, mix well. Cover container and let stand for a few days. Taste mixture every day. When it is fermented and acid enough, cover and refrigerate up to 2 weeks. Makes one quart.

Procedure :

2 ts Tumeric, ground

2 ts Coriander Seeds

1 ts Black Peppercorns

12 Cloves, whole

1 1/2 ts Cumin Seeds

1 ts Cardamom Seeds

1 ts Cinnamon, ground

1 ts Fennel Seeds

1 1/2 ts Fenugreek

1/2 ts Ginger, ground

1/2 ts Cayenne Pepper Flakes

1 ts Chili Powder, ground

Grind to a coarse powder in a coffee mill or blender, or follow ancient tradition by using mortar and pestle. From The Gazette, 91/04/10.

Procedure :

1/2 lb Squid

1/2 c Diced onion

2 Cloves garlic, minced

3 Or 4 semi-hot fresh red

-chiles, minced, or 1 -teaspoon sambal ulek 1/2 ts Kosher salt

2 tb Oil

1 ts Paprika, if needed

2 tb Tamarind Water or lemon

-juice In its most authentic form, this sambal is bright red with chile and quite hot. If you prefer it a little milder, use fresh chiles that are not too hot, such as the milder strain of jalapenos now on the market; otherwise, use less chile and make up the color difference with paprika. [Personally, I'd use crushed and soaked annatto seeds. They add red color without the paprika taste. S.C.] 1. Clean squid. Remove purplish outer skin and cut sacs into rings.

2. To prepare in a mortar: Pound onion, garlic, chiles, and salt

together to a coarse paste. To prepare in a blender or food processor: Grind together with oil. 3. In a wok or skillet, heat oil over low heat and add paste. (If

oil was used in grinding paste, add paste to dry pan.) Cook slowly until quite fragrant and oil is well stained with red. Add paprika if necessary to enhance color. 4. Turn heat to medium-high, add squid and Tamarind Water, and cook

just until squid is done (about 2 minutes). Serve hot or at room temperature. Serves 4 to 6 with other dishes. From the California Culinary Academy’s “Southeast Asian Cooking”, Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.

Procedure :

————————COUNTRY WOMAN, DATE UNKNOWN———————— 10 c Zucchini, chopped

4 c Onion, chopped

5 tb Salt

1 Sweet red pepper, chopped

1 Green pepper, chopped

3 c Sugar

2 tb Cornstarch

1 tb Turmeric

2 ts Dry mustard

2 ts Celery seed

1/2 ts Pepper

2 1/2 c Cider vinegar

Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath. Yield: 16 half-pints. From: Dodie Strobel of Grants Pass, OR Posted on GEnie Food & Wine RT Dec 04, 1992 by L.SHOGREN1 [NorCal Linda] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005