Procedure :

1 pt Butter

1 Onion; fine chopped

2 c Cabbage; shredded

-boiled first 2 c Potatoes; mashed

Heat butter in large skillet & fry onion over low heat for 5 min or till softened. Add cabbage (should be boiled for 15 minutes previously) & stir over low heat for 2 min. Fold in mashed potatoes till well blended. Press mixture lightly with back of spoon to form large pancake. Cook for 5 min till browned lightly. Turn & brown 2nd side 5 min.

Procedure :

2 Baking potatoes

1/2 lb Fresh mushrooms, sliced

1 Sweet red pepper, cup up

1 Clove garlic, minced

2 tb Olive oil

2 tb Water

1 1/2 ts Lemon juice

1 1/2 ts Salt

1/8 ts Pepper

2 tb Butter, divided

Salt & pepper to taste Fresh parsley Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for 1 hour or until done. Set aside. Saute mushrooms, red pepper, and garlic

in olive oil until crisp-tender; add water and lemon juice. Cover, reduce heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper. Split and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt and pepper. Top with hot mushroom mixture. Sprinkle with parsley.

Procedure :

2 md Eggplants

Cooking the eggplant: Poke the eggplants (say 2, medium sized ones) with a knife, and insert slivers of garlic in the slits. The eggplant can be roasted either in a conv. oven, a microwave, or ideally, on a slow charcoal grill. When they are done (they become kinda’ limp), peel, and mash up the insides. Use a knife to cut up the long fibres. Seasoning: In a wok, heat some oil, and add chopped onions, and chopped ginger. Fry till the onions are semi-browned, and then add the mashed eggplant. Add salt, and pepper to taste. Season with lots of chopped cilantro (coriander leaves). Since the eggplant is already cooked, you need not cook for long in the wok… just long enough to mix things up good. A tomato or two chopped fine, and added with the eggplant also tastes good. Alternative sesoning: Chop onions, ginger, tomatoes, and cilantro, and mix *cold* with the mashed eggplant, and a few table spoons of mustard oil. The mustard oil gives a nice tangy taste. Look for mustard oil in your nearest Indian grocery store. (Salt and pepper too.)

Procedure :

1 lg Butternut squash

Salt Freshly ground black pepper 2 ts Anise seed

1/8 ts Ground cardamom

3 tb Brown sugar

8 tb Butter; melted

2 tb Fresh lemon juice

Recipe by: Time Life – Vegetables Peel and cut open the squash. remove and discard the seeds and the fibers. Cut the squash into 1-inch cubes. Turn the squash into a buttered 2-quart baking dish. Sprinkle with the salt and pepper, anise seed, cardamom and brown sugar. Drizzle butter and lemon juice over the top. Bake the squash, uncovered in a preheated 350F oven for about 30 minutes, or until tender.

Procedure :

1 1/2 c Cooked broccoli stems, tough

Outer layers peeled off 1 1/2 tb Fresh-sqeezed lemon juice

1/4 ts Ground cumin

1/8 ts Garlic powder

1/2 Tomato, diced

1 Scallion, sliced

1 Canned green chili, chopped

In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. Recipe by: Mark Sutton Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT

Procedure :

1 lb Baby carrots

1 lb Small white onions

5 fl Cream

Salt and pepper Pinch nutmeg Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg.

Procedure :

3 md Broccoli stalks; fresh

3 tb Peanut oil

1/2 ts Salt

6 tb Oyster sauce

1 ts Sugar

1 ts Tapioca starch

1/4 c Water

Sesame seed oil (Drops) 1 ts Soy sauce; Light

1. Wash broccoli and drain in a sieve. Cut the tops into flowerets. Make

stalks into match sticks about 3 inches in length. 2. In a heated wok, add peanut oil until smoke starts to rise, put in

broccoli, salt. Stir and mix well. 3. Put in 2 tablespoons of water, cover with a lid. Cook on high heat for

3-4 minutes until steam escapes from the edge of lid. Remove and drain

with a sieve before putting on plate. 4. Use a saucepan to boil up solution of oyster sauce, tapiocas starch,

water, sesame seed oil and light soy sauce. When done, apply over broccoli. Serve Hot. Source: Vegetables the Chinese Way by Stephen Yan Typos by Vern

Procedure :

2 1/2 c Cubed new potatoes

1 sm Cauliflower

2 ts Black mustard seeds

12 To 15 fenugreek seeds

1 ts Freshly ground cumin seeds

1/2 ts Turmeric

1/2 ts Powdered hot red chile

-pepper Salt 6 tb Peanut oil

2 tb Minced garlic

1 Tomato, chopped

1 Or 2 fresh Serrano chiles,

-chopped 1 c Chopped cilantro leaves

1 tb Lemon juice, or to taste

Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water. Separate cauliflower into flowerets about the same size as the potato cubes. Set aside. Mix mustard with fenugreek in a small bowl. Mix ground spices together in a small bowl, and add some salt. Place all ingredients near the stove. Heat oil in a pan until very hot. Add whole seeds all at once, keeping face away from pan. Have a lid ready to cover pan, if needed. As mustard seeds turn gray, lower neat to medium and add ground spices. Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles. Cook for about 5 minutes. Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices. Add 1/2 cup water and 1/2 cup cilantro. Cover and simmer until vegetables are tender. Check water level frequently, and add more as needed. Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro. From the San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideberg; November 2 1992.

Procedure :

1 pk Peas, Frozen (in butter

- sauce) (10 oz pkg) 2 tb Water

1 md Zucchini

- Cut into thin strips 1 tb Pimiento; diced

Cook peas according to package directions. Pour into a serving bowl; cover with plastic wrap and set aside. Meanwhile, in a skillet, simmer water and zucchini over medium heat until water is evaporated and zucchini is tender. Stir in peas and pimiento.

Procedure :

18 ea Carrots, small

1/3 c Butter

1/2 c Sugar

1 ts Salt

1/3 ts Cinnamon

1/3 c Boiling water

Fat grams per serving: Approx. Cook Time: 1:30 Scrape or pare carrots and place in casserole. Cream butter, sugar, salt and cinnamon together; add water and blend well. Pour over carrots, cover and bake in moderate 350F oven 1 1/2 hours.

Procedure :

32 oz Beets, diced canned

3 c Water

1 Celery stalk

1 Carrot, quartered

1 Bay leaf

1 Garlic clove, peeled

1/4 ts Peppercorns, whole

1/4 ts Salt

1 tb Lemon juice

1 ts Sugar

1 Dairy sour cream or dill

-sprigs Drain beetsm reserving liquid. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Remove vsegetables and seasonings with a slotted spoon. Stir in reserved diced beets, lemon juice and sugar. Continue cooking 10 minutes or until heated through. Serve topped with sour cream and/or dill sprigs. Makes 8 servings. Tops Grocery Store Ad flyer. November 12, 1991 “Polish Christmas Eve”

Procedure :

1/2 lb Noodles, egg, 1/16th-inch

– thin, Chinese 2 ts Oil, sesame

1 ts Salt, kosher

6 tb Oil, corn OR

6 tb Oil, peanut

Seeds, sesame, black — (garnish) —————————–STIR-FRIED GREENS—————————– 1 tb Chives, Chinese

1/8 c Garlic, baby, finely

– sliced 6 md Mushrooms, dried, black

1 1/2 c Mushrooms, chanterelle,

– sliced 1 1/2 ts Scallion, finely sliced

– rings 3 c Bok choy, baby, sliced,

– with flower-like bases — kept whole 2 c Cabbage, Chinese, sliced

4 sm Chilis, red

4 sm Chilis, orange

3 tb Oil, peanut OR

3 tb Oil, corn

Boil noodles in unsalted water until “al dente.” Drain, flush with cold water until chilled, then roll loosely in a lint-free towel to blot off excess water. Toss noodles with sesame oil and salt, using your hands to coat and separate the strands. Heat a 12-inch well-seasoned or Silverstone heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 5 tablespoons of oil, swirl to coat the bottom and sides of the pan, then reduce heat to medium-high. When oil is hot enough to sizzle a single noodle, coil the noodles in a pan then use a spatula to pack them into an even pancake or “pillow.” Cover and cook until the bottom is golden, about 5-7 minutes. Uncover, flip the noodle pillow over with a jerk of your wrist, then cover and cook the second side. If the pan seems dry, dribble in the remaining tablespoon of oil around the side of the skillet before covering it. Slide the noodle pillow out of the pan, cut it into quarters, then garnish with a sprinkling of black sesame seeds and vegetables. Stir-Fried Greens: ================== Soak the dried mushrooms for several hours or overnight in cold water. Drain, rinse, remove any stems, then cut caps into slivers 1/8-inch wide.

Heat a wok or a large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 2 tablespoons of oil, swirl to glaze the pan, then reduce heat to medium-high. Add the Chinese chive tops, garlic and black mushrooms, toss until fully fragrant, then add chanterelles, sliced scallions, and cabbage to the pan. Toss just until vegetables turn supple, about 2 minutes. Add baby bok choy, toss until color deepens and the vegetables are heated through, about 20 seconds. If the pan becomes too dry, dribble in a bit more oil from the side. Fold in the chilis, then turn contents out onto a serving plate, either alongside or on top of the noodle pillow. Caution: Chilis are added for color and are not meant to be eaten whole! If a spicier dish is desired, finely sliver a single chili and stir-fry it with the shallots before stir-frying the remaining vegetables. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA

Procedure :

1 ea 1/2″ piece of ginger root

2 ea Minced green chilies

1/4 c Shredded unsweetened coconut

1/2 ts Garam masala

4 tb Ghee

1 ts Black mustard seeds

1/2 tb Whole cumin seeds

1/8 ts Asafetida

6 md Potatoes, boiled & cubed

1 ts Turmeric

1 tb Coriander

1 sm Eggplant in 1″ cubes

1 ts Salt

3 tb Fresh coriander, chopped

1 tb Lemon juice

Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. Mix in lemon juice & remaining coriander greens & serve. Yamuna Devi, “The Art of Indian Vegetarian Cooking”

Procedure :

1 lb Cooked Asparagus

1 oz Finely Ground Hazelnuts

2 tb Butter

2 ts Cider Vinegar

Salt And Pepper To Taste Wash asparagus under cold running water. Snap off lower end of each stalk with your fingers. Let the stalk break where it wants to, this will leave only the tender portion of the stalk. Young tender asparagus can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes. Do not over cook asparagus, it will lose flavor and nutrients if over cooked. At the same time, place the hazelnuts and butter in a small heavy skillet. Heat until the butter melts and mix thoroughly. Remove from heat and stir in vinegar. Season with salt and pepper to taste. Pour hazelnut butter over hot asparagus. Serve at once. From: Syd’s Cookbook.