Xena- Well, I can tell you one thing about your destiny. You're fated to have dinner in my cabin tonight.
Xena Warrior Princess, Destiny

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6 Potatoes
1/4 c Olive oil
2 teaspoons Lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Coriander
1/2 teaspoon Fresh ground pepper
1 teaspoon Minced onion
1 Pureed garlic clove
1 teaspoon Paprika

Scrub potatoes and cut into quarters, keeping skins on. Boil until tender, and coat them with the dressing which you can prepare in advance. Wrap the potato quarters in wrap in tin foil, and place on coal to brown. Delicious with meat or fish.
Courtesy of Camp Cooking

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Ella Salad
This is a basic salad recipe that can easily stand additions and subtractions and almost any proportions. Somehow, it always turns out best when you make a huge salad.

Baby Greens
Red Leaf or Butter Lettuce
Walnuts or Pine Nuts, dry toasted
Cucumbers, peeled and thinly sliced
Carrots, grated or thinly sliced
Tomatoes, quartered. It’s the French way.
Jicama slices
Celery, thinly sliced
Radish, thinly sliced
Parmesan Cheese, good quality
Green Onion, a few slices
Avocado, chunked
Salt, to taste
Pepper, to taste
Extra Virgin Olive Oil
Balsamic Vinegar
1/2 Lime, fresh

In a large bowl add baby greens, lettuce, nuts, cucumbers, carrots, tomatoes, jicama, celery, radish, parmesan cheese, green onion, avocado, salt and pepper. Dress with 2 parts good quality extra virgin olive oil, 1 part good quality balsamic vinegar, juice from 1/2 fresh lime In salads, it's very important to use good extra virgin olive oil (That's the first pressing from the olives). For cooking, you can use any type of olive oil. Good olive oils come from Italy, Spain and Greece.
Recipe by Carolyn Bremer

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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.
Calvin Trillin

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Pasta of choice
Sundied Tomatoes
Black Olives
Olive Oil to taste

To any cooked, hot, pasta add reconstituted sundried tomatoes, sautéed onions, black olives, and olive oil to taste. One of my favorites because I usually have all the ingredients in the cupboard.
Recipe by Carolyn Bremer

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3 cups cooked Pasta (penne or rotini)
1 cup Green Beans
1 can Tuna, in spring water
1 Red Pepper, sliced into strips
2 Green Onions, chopped diagonally
3 tablespoons olive oil
1 tablespoon Balsamic Vinegar
1/4 teaspoon Oregano
1/4 teaspoon Basil (or 1 tsp chopped fresh Basil)
1/2 teaspoon Dijon Mustard
Method

Chop and blanche green beans. Drain tuna, toss together with pasta, beans, pepper and onion.
Whisk oil, vinegar and spices in a bowl, pour over pasta and toss. (Commercial oil & vinegar salad dressing may be substituted) Serve warm or cold.
Courtesy of My-Recipe.Com

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Almost killed duck don't make no soup.
Anonymous

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1/2 cup quick-cooking Barley
1/4 cup dried Mushroom pieces, any variety
2 tablespoons Pine Nuts or Slivered Almonds
2 teaspoons dried snipped Chives
1-1/2 teaspoons Beef Bouillon granules
1/8 teaspoon crumbled dried Marjoram leaves
1-1/4 cups Water

Combine Ingredients in a pint plastic zipper bag if to be used outdoors. In medium pot, water. Add barley mix; stir well. Cover and remove from heat; let stand for about 10 minutes (timing is not critical). Return to boiling. Reduce heat and simmer, stirring occasionally, until barley is tender, about 5 minutes.
Courtesy On-Line Recipes.Com

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1 head of Romaine Lettuce
1 Cucumber (option: peeled)
1 large Vidalia Onion
1 carrot (optional)
1 block of Gorgonzola Cheese
1 teaspoon Olive Oil

Wash and dry romaine lettuce. Tear lettuce into large, almost bite-sized bits, and place into bowl. Slice cucumber (thin) and place in with lettuce. Carrot: Do NOT slice. Instead, shread. Use hand carrot peeler to shred most of carrot into salad bowl. Slice onion in half. Then, with each half, slice strips so that you get single, long strips. Do not dice. Chop the gorgonzola cheese into tiny chunks, and add. Add oil. Toss.
Courtesy of My-Recipe.Com

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The best number for a dinner-party is two: myself and a damn good head waiter.
Nubar Gulbenkian

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2 cups Chicken stock
3/4 teaspoon Cinnamon
1/2 teaspoon ground Ginger
1/2 teaspoon ground Cumin
1/4 teaspoon Turmeric
3 tablespoons extra-virgin Olive Oil
1/2 pound skinless, boneless Chicken breast or leftover cooked Chicken
1 cup Couscous
1 medium Carrot cut into 1/4 inch dice
1 small red Onion cut into 1/4 inch dice
1 small red bell Pepper cut into 1/4 inch dice
1 small cucumber or Zucchini cut into 1/4 inch dice
1 small Granny Smith Apple cut into 1/4 inch dice
1/3 cup Currants or Raisins
1 cup canned ChickPeas, rinsed and drained
1/4 cup fresh Lemon Juice
1/2 teaspoon Salt
1/4 teaspoon freshly ground black Pepper

In a heavy medium saucepan, whisk together the chicken stock, cinnamon, ginger, cumin, turmeric and 1 1/2 tablespoons of the olive oil. Bring to a boil, reduce to a bare simmer and add the chicken breast if you are using uncooked chicken. Poach until white throughout, but still moist, about 15 minutes. Remove the chicken and set aside to cool. Return the stock to a boil. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute. Cover the pot tightly, remove from the heat and let stand for 15 minutes. Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps. Cut the chicken (poached or leftover) into 1/2 inch dice. Add the chicken to the couscous. Add the carrot, bell pepper, cucumber, onion, apple, currants and chickpeas and toss. In a small jar with a lid, shake the remaining 1 1/2 tablespoons olive oil with the lemon juice, salt and pepper until well mixed. Pour over the salad and toss well. Cover and refrigerate for several hours or up to 3 days. Season with additional salt, pepper and lemon juice to taste before serving.
From an On Line Recipe of Stephanie da Silva

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1 1/2 cups fresh sugar Snap Peas
1/ cup Water
3 cups cooked Rice
1 medium Cucumber, peeled, seeded and chopped
1/4 cup chopped Red Bell Pepper
1/4 cup chopped fresh Parsely
Dressing
1/3 cup Olive Oil
1/3 cup White Wine Vinegar
1 tablespoon Sugar
1 tablespoon Lemon juice
1/2 teaspoon Salt
1/4 teaspoon Pepper

In a medium saucepan, bring water to a boil. Add peas. Reduce the heat, cover and simmer 3 to 4 minutes or until bright green and crisp-tender. Immediately rinse with cold water; drain well. In a large bowl, combine dressing Ingredients. Combine cooked peas, rice, chopped cucumbers, pepper and parsley with the dressing in a large bowl. Mix well. Serve immediately or refrigerate until serving time.

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Let me leap out of the frying-pan into the fire; or, out of God's blessing into the warm sun.
Miguel de Cervantes, 1547-1616, Don Quixote

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1 dozen ears fresh sweet Corn
8 tablespoons (1 stick) unsalted Butter
1-1/2 cups Onions, finely chopped
1 large Green Bell Pepper, finely chopped
1 large rRed Bell Pepper, finely chopped
3 ribs Celery, finely chopped
3 large ripe Tomatoes, peeled, seeded and roughly chopped
2 teaspoons Salt
1 teaspoon Cayenne Pepper
2 teaspoons freshly Ground Black Pepper
4 tablespoons Sugar
1 cup evaporated Milk

Shuck the corn and remove all of the cornsilk. Hold each cob over a bowl and cut the kernels away in layers (don't cut whole kernels), then scrape the knife along the cob to get all of the "milk" out of it. Melt the butter in a large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes. Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well. Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes. Adjust seasonings to taste. Recipe may be varied by adding chicken or crayfish tails. Serves 8-10.
From Gumbopages.com

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Once you have tasted roasted asparagus you will never want to eat them any other way. All the asparagus flavor seems to be intensified by the dry heat of the oven. The shavings of the Parmesan cheese are the crowning glory, but for a less rich variation they can be omitted.

1 bunch asparagus, rinsed and trimmed
1 tablespoon Bertolli Extra Virgin Olive Oil
1 small piece (about 1/2 ounce) Parmigiano-Reggiano

Heat oven to 400° F. Arrange the asparagus in a 13x9-inch baking dish. Drizzle with the oil and toss to coat. Bake in the preheated oven 12 to 15 minutes or until tender. Remove the baking dish from the oven. Using a vegetable parer or cheese server shave large curls from the wedge of the cheese directly on the asparagus. Return to the oven; bake just until cheese melts, about 5 minutes. Serves: 4
Nutritional lnformation Per Serving:
Calories: 57 Fat: 5g Cholesterol: 2mg Protein: 3g Carbohydrate: 2g
http://homearts.com/sites/bertolli/berec019.htm

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I never thrust my nose into other men's porridge. It is no bread and butter of mine; every man for himself, and God for us all.
Miguel de Cervantes, 1547-1616, Don Quixote

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Ingredients:

14 ounces dried Black Beans
2 quarts water
1/8 teaspoon Baking Soda
1/2 teaspoon ground Oregano
2 teaspoons ground Cumin
1 Green Pepper, quartered
1/2 Onion, finely chopped
3 tablespoons minced Garlic
1/4 cup Olive Oil
3 tablespoons Cider Vinegar
1/4 cup Sherry Wine
Salt to taste

Rinse beans and discard any stones. In a large pot, soak beans overnight in water with baking soda, oregano, cumin and green pepper. The next day, add onion, garlic, olive oil, cider vinegar, sherry and salt to the water and cook on medium-low heat for about 3 hours or until the beans are very tender and liquid is reduced and somewhat thickened. Make sure liquid in pot does not entirely boil away. To prevent beans from burning, add more water when necessary
Courtesy of Cooking and Recipes

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6 cup sliced Zucchini
1 can Cream of Chicken Soup
1/4 cup chopped Onion
1 cup Sour Cream
1 lb. browned Hamburger
1 (8 oz.) package seasoned Croutons
1 cup grated Carrots
1/2 cup Butter

Cook zucchini and onion in boiling water for 3 to 4 minutes; drain. Mix sour cream, soup and carrots; add to zucchini mixture. Melt butter and mix with croutons. Put half of croutons in casserole. Put all of the zucchini mixture on top of that and finish with the rest of the croutons. Bake at 375 degrees for 30 minutes. Added hamburger for 1 layer, and then topped with croutons.
From Aunt Libby's Kitchen http://mcgees.com/kitchen/

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My idea of heaven is a great big baked potato and someone to share it with.
Orpah Winfrey

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Ingredients
6 large Leeks, sliced
3 tablespoons Butter or Margarine
1 tablespoons Olive Oil
2 Lemons, juiced
1 teaspoon Sugar
1/2 cup Chevre
7 Eggs
4 ounce Cream Cheese
Pepper to taste
Method

Cut the root and thick outer skin from the leeks. Rinse very well to get rid of all the sand. Slice into 1/4 inch thick slices, and rinse again. Melt 3 tablespoons of the butter and 1 olive oil in a large pan, add the leeks, and sauté until wilted, about 5 minutes. Add the lemon juice and the sugar. Continue to sauté the leeks over low heat for about 30 minutes or until very soft. The long slow cooking makes them sweet. In a large bowl beat together the Chevre and the eggs, add the cooked leeks and mix well. With the remaining butter, grease a spring form pan well, and pour in the egg/leek mixture. Cut the cream cheese into small pieces and sprinkle over top of egg mixture. Place a cookie sheet on the rack below the fritatta as the mixture may leak a little. Cook for 45 minutes and remove from oven. Run a knife around the edge, let sit 5 minutes and serve. Serves 6.
Courtesy of Lu's Recipe Extravaganza

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2 cups Broccoli flowerets
2 cups Cauliflowerets
1 Red Pepper, cut into 1-inch pieces
3/4 cup Scallions
Dressing
1/3 cup Olive Oil
1/2 cup White Wine Vinegar
1/2 cup Sugar
2 tablespoons whole grain Mustard
1/4 cup toasted Pinenuts

Combine vegetables in a bowl. Mix dressing Ingredients. Marinate overnight. Sprinkle with pinenuts before serving. 4 to 5 servings.

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It was a rustic inn;--the board was spread,
The milk-maid followed with her brimming pail,
And lustily the master carved the bread,
Kindly the housewife pressed, and they in comfort fed.
William Woodworth, 1888, Incidents Upon Salisbury Plain

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1 quart Sauerkraut
1 Onion, chopped
1 teaspoon Caraway seeds
2 tablespoon Butter
1 Potato, grated

Melt the butter and add the onion and cook until brown. Add the sauerkraut and cook for 8 minutes. Add the caraway seed and potato, cover with boiling waterand cook for 30 minutes in an uncovered vessel over a slow fire. Cover the kettle and cook 30 minutes longer. Brown sugar or an apple may be added to give different flavor.
Courtesy Camp Cooking: From The Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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2 Eggplants, diced
1 Onion
1 cup raw peeled Shrimp
1 piece celery
1/2 cup butter or
Creole seasoning to taste
Salt and freshly ground Black Pepper, to taste

Method
Boil eggplants until soft. Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant. Put in baking pan and sprinkle with bread crumbs. Bake approximately 30 minutes at 350F.
From Gumbopages.com based on a Delmonico's Restaurant Recipe

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And new-laid eggs, which Baucis' busy care
Turn'd by a gentle fire and roasted rare.
Ovid, Metamorphoses, Book viii. Baucis and Philemon

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6 medium vine ripened Tomatoes
1 clove Garlic ,finely chopped
2 tablespoons shredded fresh Basil
Salt and pepper
3 ounces fresh white Breadcrumbs
4 tablespoons finely chopped fresh Parsley
5-6 tablespoons extra Virgin Olive Oil

Cut the tomatoes in half crossways. Scoop out seeds and juice and discard. Season with salt and leave upside down to drain on kitchen paper. Preheat oven to 190 C. Mix together the breadcrumbs, herbs, garlic and some salt 7 pepper. This can be done in a grinder or food processor. Add enough olive oil to moisten the stuffing but still leave it crumbly. Divide the mixture between the tomatoes. Place in a shallow oiled baking dish. Drizzle a few drops of olive oil over the top. Bake for 20-25 minutes until the tomatoes are tender and the stuffing lightly browned. Serve as a vegetable with any meat or fish dish.
Courtesy of Sue's Recipe Server

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6 Rhodes Texas White rolls, thawed until warm and bubbly
1/2 pound Chive flavored soft Cream Cheese, room temperature
1 cucumber, thinly sliced
2 cups cherry tomatoes, halved
1/4 cup Black Olives, sliced
1 Green Bell Pepper, seeded and thinly sliced
1 Onion, thinly sliced
1/4 cup Parsley, chopped
1 teaspoon Basil

Preheat oven to 350°F. Knead rolls into a ball. Roll dough into a 13 inch circle and place in a 12 inch pizza pan, pressing dough to edges of pan. Bake 10-12 minutes or until lightly browned. Keep bubbles from forming in the middle of pizza by pressing down 5 minutes into the baking cycle. Remove from oven and cool. Spread crust with cream cheese. Arrange the vegetables in decorative patterns and top with onion rings. Sprinkle with chopped parsley, basil, and salt and pepper to taste. This can be made ahead and refrigerated. Serves 8.
From MyMenus.com

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Ingredients to a cook is like dress and jewelry to a woman. A beautiful woman can do nothing with shabby dresses no matter how skilled she is in making herself up.

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2 cups Arborio rice
1 small Onion
3 tablespoons Oil
1 1/2 cups Gorgonzola Cheese
5 cups Chicken broth
Pepper
Grated Parmesan cheese

Sauté onion in oil. Add rice and stir with a wooden spoon until grains are coated. Add 1 cup of broth at a time and continue stirring (15 minutes). Add gorgonzola cheese and continue stirring 1 to 2 minutes. Remove from heat. Season with salt and pepper. Pass the Parmesan cheese at the table. Serves 6.
Courtesy of My-Recipe.Com

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Pasta of choice
2-6 Garlic cloves
2-6 tablespoons Butter
Several Broccoli tops
Olives to taste
Small jar of Cara Mia marinated Artichoke Hearts

Method
Cook any pasta of your choice. While it's boiling, prepare garlic cloves, mashed, cooked very, very slowly (turn the heat on and off) in butter. Don't let the garlic burn but do allow it to permeate the butter.Pour the garlic and butter over the drained and rinsed pasta. Par boil until cooked but still crunchy several broccoli tops. Toss into the pasta with olives and a small jar of Cara Mia marinated artichoke hearts.
Recipe by Carolyn Bremer

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When the hens are a-laying eggs, and the roosters pluck-pluck-put-akut and you--honey--put new potatoes and gravy on the table, and there ain't too much rain or too little:
Carl Sandburg, Cornhuskers, Potato Blossom Songs and Jigs

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Ingredients:

8 ounce Pasta, dried
4 ounce Blue Cheese, crumbled
2 cups Walnuts, toasted and chopped
1 cup Celery, chopped
4 tablespoons Mayonnaise
1/8 teaspoon White Pepper and Salt
3 tablespoons Parsley, minced

Cook pasta according to directions. Immediately rinse with cold water and drain well. Add cheese, walnuts, celery, mayonnaise, salt and pepper. Gently toss with 2 forks until the Ingredients are well mixed. Refrigerate until serving. You may need to add a little more mayonnaise if the salad seems dry. Sprinkle with the parsley and serve slightly chilled. Make a day or several hours in advance for flavors to blend. Keep in the refrigerator.

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1 head of Broccoli
1/2 cup Mayonnaise
1 tablespoon Sugar
1 tablespoon Vinegar
1 cup Raisins
1/2 cup chopped Onions
5-6 strips of crisp Bacon

Wash broccoli. Cut off florets. Cut into small pieces. Peel stalk and chop fine. Mix broccoli with rest of the Ingredients. Chill before serving. Serves 6.
Courtesy My-Recipe.Com

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No man can be a patriot on an empty stomach.
William Cowper, in The Iconoclast

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3 cups cornstarch
1 1/2 cups flour
2 teaspoon Garlic Salt
2 teaspoon Paprika
1 teaspoon Salt
1 teaspoon Pepper
24 ounce beer
4-6 colossal Onions (at least 4" diameter) seasoned flour, as needed (recipe below)
1 quart creamy Chili Sauce

Mix cornstarch, flour and seasonings until well blended. Add beer and mix well. Cut about 3/4 inch off top of onion, peel onion. Cut onion into 12 to 16 vertical wedges, but do not cut through bottom (root end). Remove about 1 inch of "petals" from center of onion. Dips cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking. Separate "petals" to coat thoroughly with batter. Mix batter after standing to blend Ingredients. Gently place in fryer basket and deep-fry at 375 to 400 degrees for 1.5minutes. Turn over and fry 1 to 1.5 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with a circular cutter or apple corer. Serve hot with creamy chili sauce.
Courtesy of W. Chuang's Cooking and Recipes

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11/4 cups dried Black Beans
1 Bay leaf
1/2 teaspoon dried Thyme
1 teaspoon dried Oregano
1/2 Onion, chopped finely
1 teaspoon Salt
1/2 cup each Red, Yellow & Green Peppers, diced
1 small Red Onion, cut in small squares
1 stalk Celery, cut in squares
fresh Coriander to garnish
Vinaigrette With Cumin
1 teaspoon Lemon or Orange juice
1 teaspoon grated Orange or Lemon peel
1 tablespoon Sherry Vinegar
1/2 teaspoon Salt
1 clove Garlic, chopped finely
1/2 teaspoon Cumin seeds
1/2 teaspoon Coriander seeds
1/4 teaspoon Paprika
5-6 tablespoons Olive Oil
1 tablespoon mint leaves, chopped
1 tablespoon Coriander leaves, chopped
1 Chili Pepper, seeded & finely diced

Cover the beans with water and soak overnight. Drain and cover with plenty of fresh water. Add the herbs and finely chopped onion. Bring to the boil and add salt. Reduce heat and simmer until tender but keeping their shape- about 45 minutes. Drain. Make the vinaigrette by combining the juice, peel, vinegar, salt and garlic in a bowl. Crush the cumin and coriander seeds coarsely with a pestle and mortar. Add to the dressing with the paprika then mix in the oil. Add the fresh herbs and chilli. Pour over the warm beans. Add the peppers, red onion and celery. Toss everything together and check the seasoning. Serve warm or at room temperature, garnished with coriander.
Courtesy Sue's Recipe Server

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Spare your breath to cool your porridge.
Miguel de Cervantes, 1547-1616, Don Quixote, Chap. v.

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1 tablespoon +1 teaspoon Butter or Margarine
1 tablespoon +1 teaspoon unsweetened Orange Juice
1 1/4 teaspoon ground Cinnamon
2 to 3 medium Sweet Potatoes, boiled, peeled and cut lengthwise in 8 wedges
Orange slices (optional)

Place the butter or margarine in an 8 inch square microwaveable baking dish and microwave on high for 30 seconds or until melted. Stir in the orange juice and cinnamon. Add the potatoes, tossing to coat. Cover with waxed paper. Microwave on high for 6-8 minutes or until tender, stirring and turning the dish once during the cooking. Garnish with oranges if desired. Serves 4.
From YumYum Recipe.com, http://www.yumyum.com/

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1 pound fresh Chinese-style Noodles
1/2 tablespoon Garlic Chili Paste
2 tablespoons good Peanut Butter (without added sugar).
1 tablespoon Nam Pla (fermented fish sauce)
1/2 cup Water
2 stalks chopped Scallions

Boil a lot of water for the noodles; this is the most time-consuming step. Rinse and trim scallions, then slice thinly. In a small mixing bowl, combine peanut butter and chili paste with a fork. Mix thoroughly. Add water to the peanut mixture. This is tricky, since peanut butter and water do not want to mix. Start with a tiny bit of water, mix thoroughly until it is homogeneous, and then add some more water. You can begin to add larger quantities of water as the sauce gets thinner. The water and peanut butter really will mix, if you are patient. Continue adding water until the sauce has the consistency you want; I make it about the consistency of ketchup. Stir in the nam pla. Once the pot of water is boiling, cook the noodles until they are just done, and not mushy. Drain noodles and immediately, mix in the sauce. Toss until the noodles are evenly coated. Garnish with scallions, and serve. Very easy and short time to make. Serves 4.
From the USENET Cookbook

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There is nothing beautiful or sweet or great in life that is not mysterious.
Francois Rene de Chateaubriand

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Ingredients:

1 cup white Rice
1/2 cup chopped Onions
1/4 cup chopped Jalapenos (or other preferred pepper)
2 tablespoons Butter or Margarine
2 cups Chicken broth
1/2 teaspoon ground Cumin
1 Avocado, diced
1/2 cup Salsa
2 tablespoons chopped Cilantro

Sauté the rice, onion, and jalapenos in the butter until the rice turns opaque. Heat the broth to boiling, add the cumin and rice. Reduce the heat, cover and simmer until the rice is tender, about 25 minutes. Add the avocado and the salsa and mix well. Garnish with the cilantro and serve. For four.
Courtesy of W. Chuang's Cooking and Recipes

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12 hard boiled Eggs, chopped
2 stalks Celery, chopped
1 small red Onion, minced
3 tablespoons fresh Dill, chopped
5 ounce smoked Salmon, diced
1 cup Mayonnaise (do not use miracle whip!)
Salt & Pepper to taste

In a mixing bowl combine eggs, celery, onion, dill and smoked salmon. Stir in mayonnaise, being careful not to make in too wet; add pepper to taste. Refrigerate at least 2 hours to allow flavours to combine. A great change from the standard egg salad, this is fabulous served on toasted whole grain bread. It can also be spooned into hollowed out tomatoes for a fancy presentation at a luncheon.
Courtesy of Lu's Recipe Extravaganza

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Xena- Where are your table manners?
Xena Warrior Princess, Remember Nothing

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3-4 tablespoons vegetable oil
1 teaspoon Brown Mustard seeds
2 tablespoons Urad Dal
2 dried hot red Chilies, broken
20-25 fresh Curry leaves
2 medium Onions, peeled & finely sliced
1/2 teaspoon ground Turmeric
1/2 teaspoon Cayenne pepper
1 pound Potatoes, peeled & cut in 1/2" dice
1 medium Tomato, chopped
a pinch of ground Asafetida
1 teaspoon Salt

Heat the oil in a wok or large frying pan over a medium heat. When hot put in the mustard seeds, urad dal and chilies. Stir until the mustard seed pop. Add the curry leaves and stir once or twice. Add the onions and stir and fry until they begin to brown at the edges. Add the salt, turmeric and cayenne pepper. Stir for 5 seconds. Add the potatoes and stir and fry for 1 minute. Add the tomato and asafetida and stir and fry for another minute. Add 1 cup plus 2tbsps water and bring to the boil. Cover, turn the heat to medium and cook fairly vigorously for about 10 minutes or until the potatoes are just tender and the water is absorbed. Remove the cover and stir and fry the potatoes on a medium low heat for 4-5 minutes to get a rich reddish- yellow colour.
Courtesy Sue's Recipe Server

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1 ounce Taco seasoning
1/4 cup Oil
1/4 cup Lemon juice
1/4 cup Water
1-1/2 lbs. boneless skinless Chicken breast halves
8 cups Lettuce, torn
1 cup Salsa
1/2 cup nonfat Sour Cream
1 cup shredded Cheddar Cheese
1/4 cup Black Olives

Combine first 4 Ingredients in a glass dish or plastic bag. Add chicken breasts, turning to coat all sides. Marinate 20 minutes. Broil or grill 7-10 minutes per side or until cooked throughout. Cut chicken into thin slices. Divide lettuce evenly among large salad plates. Top each serving with chicken slices and remaining Ingredients.
From MyMenus.com

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You are where you eat.
Pamela Fiori

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1Onion
2 tablespoons Butter
8 Frankfurters
5 cups Pork and Beans
2 tablespoons Molasses
1 tablespoon Prepared Mustard
1/4 teaspoon Salt
2 medium tomatoes, peeled and sliced or 1 cup, drained, canned tomatoes

Cook onion in hot butter till tender but not brown. Slice 2 of the frankfurters in rounds. Combine with the beans, molasses, mustard and salt. In a greased 2-quart casserole, alternate layers of the bean and frankfurter mixture with tomato and onion. Arrange the remaining frankfurters in spoke fashion on top. Bake in a 350 degree oven for 30 minutes, or until thoroughly heated.
Courtesy of On Line Cookbook, from Better Homes & Gardens Barbecue Book,
1956

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2 tablespoons grated Onion
7 tablespoons Margarine
2 tablespoons Sugar
1 teaspoon Salt
1 teaspoon White Pepper
1 pt Sour Cream
8 ounces grated Swiss Cheese
4 16 ounce Cans of French style Green Beans
1/2 cup crushed Corn Flakes

Lightly sauté the onions in 4 tablespoons of the margarine, and stir in the flour, sugar, salt and white pepper. Blend well. Stir in the sour cream. Cook until thick, stirring occasionally. Drain the green beans and add to the sour cream mixture. Pour into a buttered casserole. Top with Swiss cheese. Melt the remaining 3 tablespoons of margarine, then stir in the corn flakes. Spread over the top of the cheese. Bake at 350F for 30-40 minutes. This may be prepared in advance and refrigerated, but it is better if you prepare the corn flake mixture when you are ready to bake the dish. Serves 10.
Courtesy of W. Chuang's Cooking and Recipes

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When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it.
Jacques Pepin

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1/4 cup Sour Cream
1/4 cup Buttermilk
1/4 teaspoon Dill
Salt & Pepper to taste
2 large bunches of fresh Spinach
2 ripe Tomatoes
1/4 small Red Onion
1/4 cup Colby or Cheddar, grated

Combine sour cream, buttermilk, dill, salt & pepper in a bowl; stir well. Wash spinach and pat dry; tear into bite-sized pieces and place in a salad bowl. Coarsely chop tomatoes, slice red onion and toss with spinach. Drizzle dressing over salad and toss well to coat.
Sprinkle cheese over top.
Courtesy of Lu's Recipe Extravaganza

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Tiri or other hard Cheese
Flour for coating
1 tablespoon dried Thyme
Black Pepper
4 tablespoons Olive Oil
Lemon wedges to serve.

Cut the cheese into 8 thick slices. Season the flour with the thyme and pepper and toss the cheese slices until they are evenly coated. Heat the oil in a large frying pan and when it is really hot add the cheese.Fry it for 2 minutes on each side until golden brown. Serve on hot plates with the lemon wedges and plenty of country bread.
Courtesy Sue's Recipe Server

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There's nothing like unrequited love to take all the taste out of a peanut butter sandwich.
Schulz, Charles M. spoken by Charlie Brown in the comic strip 'Peanuts'

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Ingredients:

4 tb Butter
4 Green onions, cut into
12 Carrots, peeled, cut into
4oz Apricots, dried, cut into
1 tb Honey
1 tb White wine vinegar
Water
Salt & pepper to taste

Melt the butter in a large saute pan over medium heat. Add the onions and carrots and saute for 3 to 4 minutes, until the onions are translucent. Add the apricots, honey, vinegar and water and cook covered for 4 to 5 minutes. Remove from the heat and season with salt and pepper. Serve hot.
From Yum Yum Recipe.com, http://www.yumyum.com/

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Ingredients

1/2 pound Bacon diced
1/2 cup Chopped onion
3/4 cup Honey
4 teaspoons Dry mustard
1 teaspoon Salt
1/8 teaspoon Cayenne
4 cups Cooked small white beans

Sauté bacon and onion until onion tender. Remove pan from heat. Stir in honey, mustard salt and cayenne. Layer 1/2 of beans in 2 qt. dish. Spoon 1/2 honey mixture over beans. Repeat layers and cover and bake 325 for 1 hour or until honey is absorbed. Prepare in advance to let flavors mellow.
Courtesy the MiningCo.Com, http://miningco.com

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My salad days,
When I was green in judgment.
Shakespeare, Anthony and Cleopatra

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Ingredients
1/2 pounds Mutton (Minced)
1/4 pound Chana dal (soaked in warm water for 5 hours)
2 tablespoons Ginger-Garlic paste
3 green Chilies
2 teaspoons Caraway seeds (roasted)
2 teaspoons Garam Masala Powder (This is an Indian spice powder)
1 medium sized Onion (cut into small pieces)
2 finely sliced Onions
Coriander spigs
Mint leaves
1 medium sized Lemon, juiced
Salt to taste
Oil for deep frying

Grind coarsely the mutton, chana dal, ginger garlic paste, onion, green chillies, caraway seeds. Add the garam masala and lemon juice and mix well. Drop a small spoonful in the hot oil. Fry until done. Garnish with slice onions and coriander and mint leaves. Serve hot with tomato sauce. Serves 4.
Courtesy of My-Recipe.Com

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Ingredients:

2 1/2 pounds Potatoes
Salt
1 tablespoon flour ground Nutmeg
2 tablespoons Sherry
2 tablespoons evaporated Milk grated Parmesan cheese
1/2 cup shredded American cheese
4 cups Milk
Paprika
Melted Butter or Margarine I

Cook potatoes until tender. Cool, peel, then chop. Season to taste with salt. Add flour and season to taste with nutmeg. Add sherry, evaporated milk, 1/2 cup Parmesan cheese and American cheese. Stirwell. Turn into greased shallow pan and pour in milk, stirring lightlyto blend. Sprinkle with additional Parmesan cheese and paprika. Drizzle top with melted butter. Bake at 350F for 30 minutes, adding more milk if necessary. Makes 6 to 8 servings.
Courtesy of W. Chuang's Cooking and Recipes

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Gabrielle- Don't eat--? Thank you! Thank you very much!
Xena Warrior Princess, Hooves and Harlots

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1 pound young raw Beetroot
1 Shallot, finely diced
1 teaspoon finely chopped Tarragon
1/2 teaspoon finely chopped Chervil
1/2 teaspoon finely chopped parsley
1 tablespoon finely sliced chives
2 tablespoons white wine vinegar
3 tablespoons walnut oil
3 tablespoons Hazelnut oil
Freshly ground Black Pepper

Scrub the Beetroot clean and trim off the roots and leaves (the leaves can be used like spinach if wished). Put in a pan of salted cold water and bring to the boil. Cook over a moderate heat for 20 - 30 minutes until tender. Drain. When cool enough to handle peel off the skins. While the Beetroot are cooking make the vinaigrette. Place the shallot and herbs in a mixing bowl. Add the vinegar then whisk in the 2 nut oils. Season to taste and toss over the warm peeled Beetroot. Serve warm or cold. This goes well with cold roast ham and new potatoes.
Courtesy Sue's Recipe Server

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4 medium Zucchini Squash
1/2 cup Water
1 large Tomato
2 tablespoons Butter
3 beaten Eggs
1/4 teaspoon Salt
Dash of Pepper
1/2 cup grated sharp Cheddar Cheese

Half zucchini lengthwise. Scoop out pulp, leaving 1/4 inch shell. Chop pulp to make 1 cup, set aside. Steam zucchini shells, cut side down for 5 to 6 minutes or until tender. In a medium skillet, cook zucchini pulp and tomato in butter until squash is tender (about 3 minutes). Add eggs, salt and pepper to pulp. Cook over low heat until set. Spoon egg mixture into squash. Top with cheese and heat until cheese melts. Serves 4.

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No man can be a patriot on an empty stomach.
William Cowper, in The Iconoclast

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Ingredients:

6 quarts sliced pickles -- sliced
6 medium onions -- sliced
1/2 cup salt
3 cups vinegar
2 cups water
1 tablespoon mustard set
1 tablespoon celery seed
4 cups white sugar
2 cups brown sugar

Place pickles onions and salt in a very large pot. Cover with water and let sit overnight. Drain the next morning. Add remaining Ingredients and bring to a boil. Place in sterilized jars and seal.
Courtesy Lu's Recipe Extravaganza

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Ingredients:

6 large Green Peppers
1 pound Ground Beef or Ground Turkey
1/2 cup chopped Onion
1 16 ounce can of Tomatoes, cut up, but undrained
1/2 cup long grain Rice, uncooked
1/2 cup Water
1 teaspoon Salt
1 teaspoon Worcestershire sauce
Dash ground Black Pepper
1 cup shredded American Cheese (4oz)

Cut tops from green peppers, discard seeds and membranes. Chop enough of the tops to make 1/4 cup and set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes. Turn peppers over to drain well. In a skillet cook meat, onion and 1/4 cup chopped green pepper until meat is brown and vegetables tender. Drain off the fat. Add tomatoes, rice, water, salt, Worcestershire sauce and pepper. Bring to a boil, then reduce heat and cover and simmer 15-18 minutes (or until rice is tender). Stir in cheese. Stuff peppers with mixture. Place in a 10x6x2 baking dish. Bake, covered, at 350 degrees for 30-35 minutes. Serves 6.
Courtesy of W. Chuang's Cooking and Recipes

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Summer cooking implies a sense of immediacy, a capacity to capture the fleeting moment. Elizabeth David

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Shred cabbage fine, add pepper andcut fine celery. Mix the vinegar, water, salt, and sugar. Pour mixture over the cabbage, pepper, celery mixture. Place in refrigerator to blend and cool. Serve cold.
From Berkscounty.com

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1 dozen large Eggs
1/2 teaspoon Mustard
1/2 cup Mayonnaise
1/4 cup Catalina Dressing
1/4 teaspoon Salt
1/2 teaspoon Paprika
1/2 cup finely chopped candid Dill Pickles

Boil eggs in salted water on medium heat for about 10 minutes (until hard boiled). Peel eggshell from eggs and rinse with water. Slice eggs in half horizontally. Separate egg yolks into medium sized bowl. Place egg whites on serving tray. With a fork, mash egg yolks until broken into small pieces. Add the next 5 Ingredients and mix until mixture is smooth. Add pickles and mix well. Spoon filling into egg whites. Sprinkle tops with paprika.
Courtesy of the On Line Cookbook

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I abandoned myself with delight to the pleasure of composing sentences, like a cook who, free for once of having to cook for others, at last finds time to enjoy his food.
Marcel Proust (1871-1922)

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1 cup Black Japonica
1/2 pound fresh Mushrooms, sliced
1 Bouillon cube
2 cloves Garlic minced
2 tablespoons Olive Oil
1/2 teaspoon Rosemary
1/2 teaspoon Black Pepper
1 cup Water
1/2 cup Sherry
1 cup mixed colors of Peppers, diced

For the mushrooms, use mixed varieties. Shitakes are terrific in this dish with sliced white mushrooms. Sauté garlic in olive oil briefly. Add mushrooms and cook until tender-crisp. Add rice and sauté until rice is coated with oil. Turn heat to medium-high. Add sherry and water bring to boil turn heat to low and simmer for 45 min. Toss with peppers before serving. Makes 4 servings.
From Lundberg Family Recipes

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Potatoe, boiled, peeled & sliced
1/2 Cucumber, sliced
1/2 fresh Pineapple, sliced
1 Turnip, sliced
2 fresh Mangoes, sliced (optional)
6 oz Cabbage, parboiled in salted Water
4 oz Beansprouts, tailed
8 fried Beancurd cakes cut in half
1 piece soft Beancurd, fried & cut into cubes
Sauce
4 fresh red Chilies
1/2" Blachan (dried shrimp paste)
2 teaspoons Sugar crystals boiled in 3 tbsps water until disolved, then cooled
3 ounce roasted Peanuts, coarsly ground
Juice of 2 Lemons
1 tablespoon Tamarind juice
Salt to taste

To make the sauce pound the chillis and blachan with a pestle and mortar then combine with the other sauce Ingredients in a mixing bowl. Pour into a shallow sauce bowl. Either arrange the vegetables on a plate and serve with the sauce or toss all together before serving.
Courtesy Sue's Recipe Server

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I consider the discovery of a dish which sustains our appetite and prolongs our pleasures as a far more interesting event than the discovery of a star.
Henrion de Pensey

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3/4 cups Miracle Whip or Miracle Whip Light
1 tablespoon Sugar
4 cups shredded Green Cabbage
1 cup shredded Red Cabbage
1/2 cup chopped Peanuts
4 slices Bacon crisply cooked and crumbled

Cook bacon. Put aside. Mix dressing and sugar in a large bowl. Crumble bacon. Add remaining Ingredients. Mix lightly. Refrigerate. Serves 8.

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12 medium to small-sized Mushrooms
1/4 cup freshly chopped Onion
1/4 stick of Margarine or Butter
1 clove garlic
1/4 cup of Wine (White Zinfandel works well)
Italian-flavored Bread crumbs salt pepper
1/2 teaspoon Paprika
1 teaspoon Sage or Poultry seasoning
1 fried bacon slice

Remove stems from caps. Chop stems into fine pieces. Chop 1/4 cup onions and 1 section of garlic and sauté in 1/4 stick of melted butter or margarine in frying pan. Add chopped mushroom stems and sauté until stems are soft. Flavor with salt, pepper, paprika, and sage to taste. Add wine and heat a minute or two so alcohol burns off. Crumble in 1 slice of crisp, fried bacon. Add Italian-flavored bread crumbs until mixture is thick and stiff enough to spoon. Coat inside of caps with soft butter, gently spoon mixture into caps. Broil stuffed caps under broiler for 3-4 minutes (time based on gas oven). Stuffed Mushrooms In a pan, melt some butter and throw in some diced onions. Let it cook until the onion is clear. At this point add sage and rosemary to your taste. You can add garlic too, but as much as I like it, I`m not sure it goes with the mushroom taste. In a bowl, grind up the mushroom stalks and any broken ones you are not going to stuff. Once ground up, mix in some bread - not the crust, just the middle soft part. Mix this up together, gradually adding the butter/onion/spice mixture until you have something a little dryer than a paste. I guess it will be the consistency of StoveTop. You can then add little pieces of celery, and whatever else you like. After stuffing the mushrooms with he stuffing, put them in an oven on medium-low heat so that they get warm all the way through. You can sprinkle cheese over them for melting if you'd like.
Courtesy of W. Chuang's Cooking and Recipes

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The hostess must be like the duck -- calm and unruffled on the surface, and padding like hell underneath.
Anonymous

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Ingredients:

2 cups cooked Rice
4 green Onions, chopped
2 tablespoons Bell Peppers
2 tablespoons Peanut Oil
1 cup sliced Mushrooms
2 tablespoons low sodium Soy Sauce
5 ounces Waterchestnuts, canned
1 cup cooked Pork, cubed
3 Eggs

Heat the oil in skillet; add onions, green peppers and mushrooms. Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy sauce. Lower heat and cook 7-10 minutes, stirring frequently. Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4 minutes. Add the cubed pork or other meat; heat for about 1 minute more. Serve while warm.
Courtesy Lu's Recipe Extravaganza

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25 Cucumbers
12 Onions
Canning Salt
1 quart Vinegar
2 cups Sugar
2 large teaspoon Mustard Seed
2 teaspoons Celery Seed
2 small teaspoons ginger
1 large teaspoon turmeric powder

Soak cucumbers in cold water over night. Slice with out peeling. Peel the onions before slicing. 12 onions to every 25 good sized cucumbers. Drain. Sprinkle salt over them and let stand 1 hour. Don't drain. Take from salt water and put into the following mixture which must be hot. (that is the vinegar, sugar, seeds, ginger and tumeric) Boil 3 minutes and can. It is best to get them ready the night before and can in the morning.
Courtesy of My-Recipe.Com

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Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne

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1 cup low-fat mayonnaise dressing
1/2 cup Dijon mustard with seeds
1/2 cup lemon juice
2 tablespoons sugar
2 tablespoons rice vinegar
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 medium-size head green cabbage (3 pounds), thinly sliced
3 medium-size bulbs celery root, about 10 ounces each, peeled and finely shredded (See Note)
1 16-ounce bag carrots, peeled and finely shredded

In small bowl, with wire whisk or fork, mix mayonnaise dressing, mustard, lemon juice, sugar, vinegar, salt, and pepper. Place cabbage, celery root, and carrots in large bowl. Add dressing and toss to coat well. Cover bowl with plastic wrap and refrigerate at least 1 1/2 hours to allow flavors to blend. Each serving: About 200 calories, 5 g protein, 44 g carbohydrate, 2 g total fat (0 g saturated), 0 mg cholesterol, 475 mg sodium. Serves 20.
Note: If you can't find celery root, substitute an additional pound of carrots and 1/2 teaspoon celery seeds.
From Home Arts, http://homearts.com/dynamo/main.jhtml?/1295slaw.htm

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2 pound Aubergines, cubed
Salt
31/2 fluid ounce Olive Oil
11/2 ounce Onion, chopped
9 ounce assorted Pickles, e.g Onions, Peppers, Gherkins
1 ounce Capers, rinsed and dried
6 Celery leaves, chopped
2 ounce Green Olives, stoned
1 tablespoon Sugar
1 wine glass Red Wine Vinegar
2 tablespoons Pine kernels

Cover the cubed aubergines with salt. Put in a colander in the sink and leave to drain for at least an hour. Wash and dry well. Divide the oil between two deep pans and fry the aubergine cubes in one pan. In the other pan fry the onion, pickles, capers, celery leaves and olives over a low heat for about fifteen minutes. When the aubergines are soft remove from the oil and drain on kitchen paper. Add the sugar and vinegar to the onion mixture, let the fumes of the vinegar evaporate then stir in the aubergines and the pine kernels. Serve warm or cold.
Courtesy of Sue's Recipe Server

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There's no sauce in the world like hunger.
De Cervantes, Miguel Don Quixote de la Mancha

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1 gallon Beets
1 cup Sugar
1 cup Vinegar
1 cup Water
1/2 teaspoon Salt (per quart)
1/2 teaspoon Pickling Spice (per quart)

Cover beets with water and boil several hours until they stick tender, peel and quarter. Mix sugar, vinegar, and water; bring to a boil. Add beets and heat through. Pack in hot, sterilized canning jars to fill line. Add salt and pickling spice to each quart.
Courtesy of My-Recipe.Com

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2 c. mashed Sweet Potatoes or canned sweet potatoes
1 1/4 cup Sugar
2 Eggs
1/2 stick Butter
1/4 cup Milk
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon

Mix well; pour into casserole and bake in 375 oven for 20 minutes.
Topping:
3/4 cup crushed Cornflakes
1/2 cup Nuts
1/2 cup Brown Sugar
1/2 stick Butter

Combine cornflakes, nuts and sugar; spread over potatoes. Return to oven for 10 minutes.
From Sherry's Recipes

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Never argue at the dinner table, for the one who is not hungry gets the best of the argument.
Richard Whately

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4 pounds green Asparagus
2 Onions sliced thin
2 Red Bell Peppers (cut in julienne strips-seed removed
2 teaspoon Salt
5 cups Cider Vinegar
3 tablespoons Sugar
3 tablespoons mixed Pickling Spices
1/2 teaspoon Cayenne Red Pepper
2 cups Water

Wash the asparagus thoroughly in cold water. Lay the onions on the bottoms of two 1 quart jars. Pack the asparagus cut end down with the red pepper strips to give a striped effect to the filled jars. Boil the remaining Ingredients for 10 minutes, then fill jars with hot mixture, seal, process 20 minutes(Makes 2 Quarts). Serves 10.
Courtesy of My-Recipe.Com

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4 cup Water
2 cup Bulghur Wheat
1 cup chopped Pecans
1 cup dried Currants
4 tblsp chopped Parsley
zest of one or two Oranges
Salt + Pepper to taste
1 tablespoon Olive Oil

Combine water and bulghur. Boil, then simmer covered for 25-35 minutes or until water is absorbed. Refrigerate uncovered until cool. Add all other Ingredients. Toss and serve chilled.
From Lundberg Family Recipes

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It is the part of a wise man to keep himself to-day for to-morrow, and not to venture all his eggs in one basket.
Miguel de Cervantes, 1547-1616, Don Quixote, Chap. ix.

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2 1/2 pounds Parsnips
2 ounces Butter or Bacon fat
3 tablespoons Stock
Salt and pepper
Pinch Nutmeg

Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.) Serves 6 to 8.

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1/4 cup light Sour Cream
1/4 light Mayonnaise
2 tablespoons fresh Parsley, chopped
2 tablespoons lemon juice
1 tablespoon honey (liquid)
1 tablespoon Dijon Mustard
1/4 teaspoon Salt
Pepper to taste
2 cups Turkey, cubed
2 stalks Celery, chopped
2 tart Apples, cubed
1/2 cup chopped Walnuts

In a medium sized bowl combine, sour cream, mayonnaise, parsley, lemon juice honey & mustard. Toss is turkey, apples, celery and walnuts
Courtesy Lu's Recipe Extravaganza

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Are you looking for the ultimate meaning of life?
It's probably on this table somewhere.
Jim Davis as "Garfield"

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2 tablespoons Olive Oil
3/4 cup Arborio or long grain Rice
1-1/2 cups boiling Water
1 medium Zucchini, julienned
1/3 cup roasted Red Peppers
1/4 cup Pine Nuts, toasted
12 Italian Black Olives, pitted
1 clove Garlic, mashed
2 Anchovies, mashed
1/2 teaspoon Oregano
1/2 teaspoon Basil
1/2 teaspoon dry Mustard
Juice of 1 Lemon
2 tablespoons Red Wine Vinegar
6 tablespoons Olive Oil

Sauté rice in oil in heavy skillet until rice is opaque. Add water (and salt if desired). Cover and cook over low heat until done (20-25 minutes). Cool. Toss with a third of dressing. Add vegetables, pine nuts and olives. Include other items if you wish. (Thin sliced hard Italian sausage, for example). Toss with remaining dressing. To make dressing; blend garlic, anchovies, herbs, lemon juice, vinegar and oil. Add salt and pepper to taste.
Courtesy My-Recipe.Com

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12 ounces Kefalotiri or other hard Cheese
Flour for coating
1 teaspoon dried thyme
black pepper
4 tablespoons olive oil
Lemon wedges to serve.

Cut the cheese into 8 thick slices. Season the flour with the thyme and pepper and toss the cheese slices until they are evenly coated. Heat the oil in a large frying pan and when it is really hot add the cheese. Fry it for 2 minutes on each side until golden brown. Serve on hot plates with the lemon wedges and plenty of country bread.
Courtesy Sue's Recipe Server

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And homeless near a thousand homes I stood,
And near a thousand tables pined and wanted food.
William Wordsworth, Guilt and Sorrow, Stanza 41.

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3 tablespoons low salt, low fat butter or Magerine
2 cups thinly sliced red Onions
1/2 cup thinly sliced Shallots
1 cup Chicken broth
2 tablespoons Sugar
2 tablespoons minced fresh Ginger
1 Cinnamon stick
Salt and freshly ground black Pepper

In medium skillet melt butter or margarine over medium-low heat. Add onions and shallots; sauté until onions are translucent. Add remaining Ingredients. Simmer 5 minutes. Remove cinnamon stick. Increase heat to medium and cook until all liquid is evaporated (about 15 minutes). Serve warm or at room temperature; makes about 1 cup.

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1 1/2 pounds Asparagus
3 small yellow straight neck Squash
2 bunches Radishes
6 medium Carrots
1/2 cup Water
4 tablespoons Butter or Margarine
2 tablespoons minced Chives
1 tablespoon prepared mustard
2 tablespoons Lemon juice
1/4 teaspoon Salt
Chives for garnish

Method

With sharp knife, trim tough ends from asparagus. Rinse under running cold water to remove any sand. With knife, cut squash lengthwise into quarters. Trim radishes and rinse. With sharp knife, cut carrots lengthwise in half. In baking dish, arrange carrots so that tips are overlapping in center. Add water. Cook, covered, on high (100% power) 4 minutes. Arrange asparagus on top of carrots in baking dish so that tips are overlapping in center. In same dish, arrange squash and radishes in layers on top of carrots and asparagus. Cook covered, on high 8 to 10 minutes, until vegetables are tender-crisp, rotating dish halfway through cooking. In bowl, combine butter, chives, mustard, lemon juice and salt. Cook on high 2 1/2 to 3 minutes, until butter is melted. To serve: Arrange vegetables on warmed serving
Borrowed from Karly's Kitchen

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One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf, Engish novelist

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1 1/4 cup Kidney Beans
1 1/2 quarts cold Water
1 tablespoon Salt
2 tablespoons Molasses
1 tablespoon Brown Sugar
1 tablespoon Butter
2 tablespoons Cider Vinegar
1 tablespoon Cornstarch
Water

In a pot, combine beans and water. Soak for 12 hours. Add salt; cook in same water for 2 hours until beans are tender. Stir in vinegar, molasses, brown sugar, and butter. Cook for 10 minutes. In a cup, combine cornstarch and enough water to make a paste. Stir in the beans. Cook for 3 minutes until liquid thickens. Serves 6.
From the World In Your Kitchen http://creativehomeliving.com/World_Kitchen/home.htm

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16 ounces (2 cups) dried Black-Eye Peas
16 oz (2 cups) Winter Squash, peeled, seeded and diced
1 tablespoon cold-pressed Veggie oil
2 large Onions, chopped finely
3 to 6 cloves Garlic, minced
4 ears Corn, kernels cut off cob or 1 can large can of fresh Corn, drained
2 large Tomatoes, sliced
1 small Chile minced
1 tablespoon Paprika
1/2 teaspoon Salt
1 teaspoon dried Basil
1 tablespoon dried Oregano
3 Bay leaves
1/4 teaspoon whole Peppercorns
1/2 teaspoon whole Cumin seeds
1/2 teaspoon whole Coriander seeds
1/4 to 1/2 teaspoon Chile powder

Soak overnight or at least for 8 hours. Drain the soaked peas. Place them in a large saucepan, cover with water and simmer for 20 minutes. When they are about half cooked, removed them from the heat. Heat oil in large skillet and add squash, onions, corn, tomatoes, chili, garlic, paprika and salt. Cook while stirring for about 12 minutes. Add cooked vegetables to the black eyed peas and then add more water to cover. Add basil, oregano, bay leaves, peppercorns, cumin and coriander seeds and chili powder. Cover and simmer for about 35 minutes. Then season to taste.
From the World In Your Kitchen http://creativehomeliving.com/World_Kitchen/home.htm

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What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing. It's a sure thing in a world where nothing is sure!
Nora Ephron

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Ingredients:

1 Tablespoon Margarine;
1/2 cup Onion; chopped
1/2 cup Celery; chopped
1/2 cup Buglar wheat;
1/2 cup Chicken broth;
1 Teaspoon Garlic; or to taste
1/2 Teaspoon Grd white pepper;
1/2 cup Raisins;
1/2 Teaspoon Grd cinnamon;
1/2 Teaspoon Salt;

In a nonstick 2-quart pot melt margarine; saute onion and celery until tender, stirring often. Stir in buglur wheat and contine cooking until buglar wheat is coated and turns a golden brown. Blend in broth, garlic, pepper, and tarragon. Add raisins, cinnamon, and salt, and mix well. Cover and continue cooking 15-17 minutes or until all liquid has been absorbed.
Serve hot as cereal or as a grain side dish. Serves 6
Food Exchange per servings: 2 STRARCH EXCHANGES CHO: 35g; PRO: 5g,
FAT: 3g; CAL: 179:
From Yum Yum Recipe.com, http://www.yumyum.com/

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One 3 ounce Package Raman noodle soup mix
2 tablespoons Butter
1/2 cup Sunflower Seeds
1/2 cup Pinon (Pine) Nuts
3 cups shredded Bok Choy or leaf lettuce
5 green Onions, thinly sliced
1 cup cooked breast of Chicken, cubed
3 ounces of canned Water Chestnuts
1 dozen Snow Peas
Soy-Vinegar Dressing
1/2 cup Lite Oil
1/4 cup rice Vinegar
1 tablespoon Lite Soy sauce
1/4 cup Sugar
Juice 1/2 Lemon

Combine all dressing Ingredients and shake well in covered jar. Set aside for use later. Crumble noodles fine (discard flavoring packet if included in package). Put butter in cake pan in 350 degree oven until melted. Remove pan, add noodles, nuts, and seeds; salt and pepper to taste and toss to coat in butter. Oven bake until noodles are light brown, approximately 7 minutes. Cool. In a large salad bowl combine balance of Ingredients. Toss with prepared soy-vinegar dressing. Add the baked noodle mix and combine together. Makes 8 servings.
Recipe from 1st Traveler's Choice Internet Cookbook.

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Part of the secret of success is to eat what you like and let the food fight it out inside.
Mark Twain

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2 baking Potatoes
Sour cream (to taste)
Butter (to taste)
Salt (to taste)
Black pepper (to taste)
Paprika (to taste)
Cheddar cheese (to taste)

Bake the potatoes whole, until done. Slice the potatoes lengthwise. Scoop out the insides, leaving an 1/4 inch shell. Do not puncture or tear the skins. Mash the potato innards with the other Ingredients except paprika and cheese, mixing well. Refill the shells with the mixture. Top with cheese and paprika. Broil until browned on top.

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Ingredients

4 bunches Broccoli florets
1 large red Onion, thinly sliced
1 cup or small box (not individual) of Raisins
small pack of toasted or roasted Sunflower Seeds
16 slices of Bacon, cooked crisp and crumbled
2 cups Mayonnaise or (1 cup Mayonnaise, 1 cup heavy Cream)
2 heaping tablespoons Sugar
2 Lemons, juiced

Cut fresh broccoli florets until small bite sized pieces. Toss with onion slices, raisins, sunflower seeds and bacon crumbles. Combine mayonnaise with sugar and lemon juice. Pour over broccoli mixture. Cover in refrigerator for at least 24 hours. Delicious!!
On 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com) Recipes from Depot House at Mme. Julia's

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Our minds are like our stomachs; they are whetted by the change of their food, and variety supplies both with fresh appetites.
Quintilian

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If vinegar is unusually strong more water may be added. Also, more or less sugar and seasoning may be added to vinegar solution according to taste. Season with salt and precook until tender - lima beans, carrots, string beans, and colored beans. Mix all of the above mentioned cooked and raw vegetables with the juice and boil this mixture 10 to 15 minutes. Pack tightly into sterilized jars and seal.
From berkscounty.com/recipes

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Brown bacon in small pieces with onion in 3 qt. pan. Add rice and cook 3 minutes, stirring so grains coat well with fat. Add water, seasonings, cover and cook 10 minutes, or till peas are tender and rice has absorbed all liquid and is tender but not mushy. Stir occasionally. To serve, sprinkle cheese over dish if desired. Serves 6.
From berkscounty.com/recipes

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It's a very odd thing
As odd as can be
That whatever Miss T. eats
Turns into Miss T."
Walter De La Mare, Miss T

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2 tablespoons Butter
1/2 cup Milk
I/2 teaspoon Salt
1 teaspoon Nutmeg
6 medium-size sweet Potatoes, cooked and mashed, or 1 pound can Sweet Potatoes, mashed
13 1/2-ounce can Pineapple Tidbits, drained
2 cups miniature Marshmallows

Add butter, milk, salt and nutmeg to mashed sweet potatoes. Beat until smooth, light and fluffy. Fold in pineapple. Spoon into greased 9-inch square baking dish. Cover with marshmallows Bake at 350 degrees for 20 minutes, until heated through and marshmallows are lightly browned. Will serve 6.
From Aunt Libby's Kitchen http://mcgees.com/kitchen/

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1 pound Carrots, cut 1/4 inch slices
1 tablespoon Margarine
1 tablespoon Sugar
1 teaspoon Ginger
2 tablespoons Parsley, finely chopped

Steam carrots for 15-20 minutes, or until barely tender. In a medium-sized frying pan, melt margarine until it bubbles. Add carrots and toss. Sprinkle with sugar and ginger. Toss lightly to coat carrots and continue cooking until carrots are lightly glazed, about 1-2 minutes. Just before serving sprinkle with parsley.
From Valentina's .com

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What's the use of watching? A watched pot never boils.
E.S. Gaskell

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1 large baking potato (about 10 ounces), peeled and cut into 1-inch chunks
1 tablespoon honey
1 package active dry yeast
1 container (8 ounces) plain low-fat yogurt
1 1/4 teaspoons salt
3/4 cup whole wheat flour
3 1/4 cups all-purpose flour

In 2-quart saucepan, place potato chunks and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until potato chunks are fork-tender. Drain potatoes. Return potatoes to saucepan; heat over medium heat, shaking pan constantly, until excess liquid evaporates, about 30 seconds. With potato masher, mash potatoes until smooth. Set aside until cool, about 20 minutes. In small bowl, stir honey and yeast into 1/4 cup warm water (105 to 115 degrees F.); let stand until yeast mixture foams, about 5 minutes. In large bowl, with wooden spoon, stir cooled mashed potatoes, yeast mixture, yogurt, and salt until combined. Stir in whole wheat flour and about 2 1/4 cups all-purpose flour or enough to make a soft dough. With floured hand, mix dough in bowl and shape into a ball. Cover bowl with plastic wrap and refrigerate dough overnight. When ready to bake, turn dough onto well-floured surface and knead until smooth and elastic, about 10 minutes, working in more all-purpose flour (about 1 cup) while kneading (dough will be sticky). Cut dough into 16 equal pieces; with floured hands, shape each into a ball and place in 15 1/2" by 10 1/2" jelly-roll pan. Cover pan and let dough rise in warm place (80 to 85 degrees F.) until doubled, about 40 minutes. Preheat oven to 450 degrees F. Place oven rack in center of oven. On floured surface, with floured rolling pin, roll 1 piece of dough into a 6-inch round, being careful to keep thickness of dough even. (If dough is too thick or too thin, pitas will not rise uniformly when baked.) Repeat with 3 more pieces of dough. With pastry brush, remove excess flour from pitas. Heat large cookie sheet in oven 5 to 7 minutes. Place 4 pita rounds on preheated cookie sheet; bake 5 minutes or until golden and puffed (some pitas will puff more than others). Cool on wire rack. Repeat with remaining dough.
Yields: 16 pitas
Work Time: 1 3/4 hours plus chilling overnight, rising, and cooling
Total Time: 2 hours and 5 minutes, plus chilling overnight, rising, and cooling
Each pita: About 130 calories, 4 g protein, 27 g carbohydrate, 1 g total fat (0 g saturated), 1 mg cholesterol, 145 mg sodium.
http://homearts.com/sites/bertolli/berec019.htm

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2 pounds red potatoes
10 ounce frozen artichoke hearts -- defrosted or 18 ounces canned artichoke hearts -- drained and rinsed
2 medium red onions -- thinly sliced
Salt and pepper
4 hard cooked eggs, shelled and cut into 1-inch pieces
1/2 cup black olives
1/2 cup Parmesan cheese-- shavings
Vinaigrette
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2 teaspoons minced garlic
1/4 cup fresh Basil
2 tablespoons olive oil
Salt Freshly
ground black pepper

Place potatoes in a large pot of salted water, bring to the boil, and cook until tender, 15 to 20 minutes. Hard boil 4 eggs. Combine the Ingredients for vinaigrette. Drain the potatoes and quarter if large. In a large bowl, toss the potatoes with the artichoke hearts, red onions, eggs, olives and vinaigrette. Season to taste with salt and pepper. Sprinkle with the shaved Parmesan before serving.

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Hospitality is a little fire, a little food, and an immense quiet.
Ralph Waldo Emerson

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6 medium Eggplants
1 pound small Shrimp
1 pound white lump Crab meat
4 bell Peppers
4 medium Onions
1/2 cup Parsley
3 pods Garlic
Salt and Pepper to taste
1/2 cup Celery
Bread Crumbs

Boil eggplants until soft; then dig out meat. Save eggplant shells. While you are doing this, fry bell peppers, onion, celery, and garlic together until limp, then add eggplant meat. Let smother on medium fire till most water is cooked out, then add shrimp. Cook for another 20 minutes, then put all of this in another bowl and fold in crab meat and parsley. Let cool a little, then add enough bread crumbs to be firm enough to stuff shells. Sprinkle a little bread crumbs on top and paprika. Then sprinkle a little oil or oleo on top. Bake till done or brown in 350F oven. Serves 12.
From Gumbopages.com based on a Bon Ton Restaurant Recipe

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3/4 pound packaged shredded Cabbage
1/4 pound Bean Sprouts
2 Tomatoes, chopped
2 tablespoons Sesame Seeds
1 tablespoons light Soy Sauce
2 teaspoons Oriental Sesame Oil
2 teaspoons Peanut Oil
2 tablespoons Rice Wine Vinegar
1/4 teaspoon Sugar

Combine first 3 Ingredients in a bowl and set aside. Toast sesame seeds in a heavy skillet over medium high heat, shaking skillet constantly until seeds are browned and have popped. Sprinkle over cabbage mixture. Combine remaining Ingredients and pepper to taste in a jar with a tight fitting lid. Shake vigorously. Pour dressing over salad and toss.
Per serving: calories 114, fat 7.3g, 55% calories from fat, cholesterol 0mg, protein 2.9g, carbohydrates 10.6g, fiber 1.9g, sodium 178mg.
From MyMenu.com

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Grub first, then ethics
Bertolt Brecht, 1898-1956.

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1 can French style Green Beans
1 cup lowfat Milk
1/4 teaspoon Salt
2 teaspoons Flour
1/2 cup shredded low fat Cheddar Cheese
1 can of sliced Mushrooms

Make sauce of milk, salt, and flour. Stir 1/4 cup cheese into sauce. Add green beans, drained, and mushrooms including liquid. Combine with beans into a shallow buttered dish. Top with remaining cheese. Bake at 350 degrees for 15 minutes.

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Ingredients:

1 can Cream of Mushroom Soup
1/2 Teaspoon Paprika
1/2 Teaspoon Pepper
4 medium Baking potatoes, cut into 1/4" slices (about 4 cups)
1 cup Shredded Cheddar Cheese

In small bowl, combine soup, paprika and pepper. In greased 2-qt. oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese, spoon soup mixture over the cheese. Cover with foil; bake at 400F. 45 minutes; bake 10 minutes or until potatoes are fork-tender. Serves 6
From Yum Yum Recipe Com., http://www.yumyum.com/

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To blow and swallow at the same moment is not easy.
Plautus, 254-184 BC, Aulularia. Act iii.

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1 1/2 pounds Parsnips; peeled and diagonally sliced into 1/2" pieces
3/4 cup Water
1/2 teaspoon Salt
2 tablespoons low fat Margarine
1 tablespoon Light Maple Syrup Honey
1/2 cup Orange Juice
1 teaspoon Orange Peel; grated

In a saucepan, cook parsnips in water and salt over medium heat until fork-tender, about 10 minutes. Drain and remove from pan. In same pan heat butter, honey, juice and orange peel together; toss with parsnips and a little salt, if desired. Serves 6.

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2 lbs. all-purpose potatoes, peeled and cut into pieces
3/4 cup chicken broth
1 carrot, grated
2 tablespoons butter or margarine
1/4 teaspoon salt
2 scallions, sliced, optional

Place potatoes in large pot of salted water. Cover and bring to a boil. Remove cover, reduce heat, and simmer 12 to 15 minutes, until tender when pierced with a fork. Drain well. Bring chicken broth and carrots to a boil in potato cooking pot; cook 2 minutes. Add butter and salt. Return potatoes to pot and mash until smooth. Top with scallions. Serves: 8
Work Time: 10 minutes
Total Time: 30 minutes
Per serving: 100 calories (27 percent from fat); 3 g fat.
http://homearts.com/dynamo/main.jhtml?/27warmr2.htm

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Macaroni And Cheese Fit For King Lias
Ingredients
2-4 tablespoons Butter
2-3 tablespoons Flour
2-3 cups Milk
1 cup or more Grated Cheese (Chedder, Jack, Brie not grated, or parmesan)
1 dash Nutmeg
Pasta
2-6 cloves Garlic
2-6 tablespoons Butter
Method
The sauce: (The better the cheese, the better the sauce. Don't be afraid to try a variety of cheeses.) Over low heat, melt the butter. Add flour and cook, not letting it burn, for 3-4 minutes. This cooks the flour enough to get rid of the "raw" taste. Add milk, as much as it needs, over medium heat, but the trick is to add the first 3 or 4 additions in very small quantities. I use a whisk for this. Start with (about) 1/8 cup of milk, stir in thoroughly. Add about 1/4 cup, stir in thoroughly again. You'll have a mucky paste now. Add more milk, in about 1/4 cup increments, until you have sauce slightly thinner than what you'll want. It will probably take 2-3 cups of milk for this. Next add in a cup or more of grated cheese. You can mix cheddar, jack, brie (not grated), parmesan, and just about anything else. I'd stay away from gorgonzola, blue, or Swiss, as they have very strong flavors.
Variations: Use some cream in with the milk. Add some cream cheese into the
sauce, stirring until it melts. Add a dash of nutmeg.
Boil your favorite pasta-it doesn't have to be macaroni but that works best. Don't over cook it! I cook the pasta while I'm preparing the sauce. When it's done, drain it, rinse it, then douse it with: garlic cloves, mashed, cooked very, very slowly (turn the heat on and off) in butter. Don't let the garlic burn but do allow it to permeate the butter. In a oven-proof bowl, combine the pasta and the sauce, liberally sprinkling in extra cheese as desired. Try to finish with sauce on top. You might sprinkle the top with paprika. Cook in a 325 degree oven for about 20 minutes.
Recipe by Carolyn Bremer

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Tell me what you eat, and I will tell you what you are.
Anthelme Brillat-Savarin, The Physiology of Taste

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2 cups diced peeled potatoes
1 cup fresh or frozen tiny green peas
1 tablespoon minced prosciutto or ham
2 teaspoon Bertolli Classico Olive Oil or Extra Virgin Olive Oil
Freshly ground black pepper
Method

Cook the potatoes in boiling salted water until almost tender, about 8 minutes. Add the peas and cook 1 minute. Drain. Add the prosciutto and olive oil to the vegetable mixture. Season with black pepper and serve. Serves: 4
Nutritional lnformation Per Serving:
Calories: 115 Fat: 3g Cholesterol: 1mg Protein: 4g Carbohydrates: 19g
From Home Arts, http://homearts.com/sites/bertolli/berec019.htm

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3/4 cup brown Sugar
1/3 cup Vinegar
2 teaspoons dry Mustard
1 pound. Bacon, cut in pieces
1 can lima Beans, drained
1 can Kidney Beans, drained
1 can Garbanzo Beans, drained
1 can Butter Beans, drained
1 can Pork and Beans (undrained)

Combine brown sugar, vinegar, dry mustard, and bacon in a saucepan. Simmer 20 minutes. Add drained lima beans, kidney beans, garbanzo beans, butter beans, and the undrained pork and beans. Mix well and place in a 4 quart casserole. Bake at 350 degrees for 1 to 1 1/4 hours. Leftovers may be frozen and reheated.
From Aunt Libby's Kitchen http://mcgees.com/kitchen/

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Jicama Warlord Crunch Salad
Ingredients
1 Jicama
1 Orange juiced (or 2 Limes 1/2 Grapefruit)
1/4 teaspoon Salt
1/4 cup Olive Oil
2 medium Oranges
1 cup Cilantro or to taste
1 dash Hot Pepper or more

Method
Peel a small jicama cut into matchsticks or bigger if you're in a hurry. Add citrus fruit juice-any that you have fresh. I've used an orange, a lime or two, and a 1/2 grapefruit, juiced. Add 1/4 teaspoon of salt. Set aside for up to an hour, covered, at room temp.
Before serving add:

Olive oil (this can be omitted it you're cutting down on fats) peeled, segmented citrus fruit-again, whatever you have. 2 medium oranges is about the right quantity. Chopped cilantro to taste (I use a lot, about 1 cup) A dash (or more) of hot pepper.
Recipe by Carolyn Bremer

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1/4 medium Onion

Olive Oil

Butter

1 cup White Rice, good quality

Reconstituted Sun-Dried Tomatoes, chopped

2 cups Chicken Broth, low salt or homemade

In a frying pan with a good, fitted lid sauté thinly sliced onions in a mix of olive oil and butter. Add in white rice and continue to saute until the rice begins to turn translucent. Add in a few chopped, reconstituted sun-dried tomatoes. Stop stirring! Add chicken broth. Do not stir again. Bring it to a boil, put the lid on and simmer for 20 minutes.
Recipe by Carolyn Bremer

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We may live without poetry, music, and art;
We may live without conscience and live without heart;
We may live without friends, we may live without books,
But civilized men cannot live without cooks.
Owen Meridith

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Salad Of Chin
Ingredients
1/2 cup smooth Peanut Butter (best not to use one with sugar)
1-2 tablespoons a hot Water
2 Tablespoons of Soy Sauce
1 squirt or two of Sesame Oil
1 shot of Tabasco (optional)
1-6 cloves of Garlic, to personal preference
1 large bunch of Cilantro-leaves only
1-3 tablespoons of Vinegar (rice vinegar or a plain red vinegar)
1 package Chinese Noodles (or any pasta that is handy)
Chopped roast peanuts or Scallions (or the like)
Method
In a blender or food processor, mince the following peanut butter (diluted with water), soy sauce, sesame oil, Tabasco, garlic cloves, cilantro leaves, and vinegar. Boil the Chinese noodles (or any pasta that is handy). Do not overcook! Rinse under cold water. Toss with the sauce. Add chopped roasted peanuts, scallions, or the like to taste.
Recipe by Carolyn Bremer

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Philemon Cilantro Pesto
Ingredients
1 bunch Cilantro (best if only leaves)
1/4 cup Pine Nuts (best if dry-toasted first)
In a blender, grind 1 bunch or cilantro (best if only leaves)
-or-
1/4 cup Walnuts (works just fine)
2-3 Limes juiced, (fresh, please)
1/4 cup Olive Oil
Grated Parmesan Cheese (or other hard cheese)
Garlic (optional)
Method
In a blender, grind cilantro, pine nuts (or walnuts), lime juice, and olive oil to make the right consistency. Add less than 1/4 cup to start, add only enough to get it to blend.

--Can be frozen at this point-- Before serving over hot pasta (don't use too much, toss 1-2 tablespoons per healthy serving of pasta), add grated parmesan or other hard cheese.

You can add garlic in the blender stage, but I find it detracts from the cilantro.
Recipe by Carolyn Bremer

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Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute.
Jeff Smith, The Frugal Gourmet

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Cyrene's Famous Springtime In Amphipolis Salad
This is a basic salad recipe that can easily stand additions and subtractions and almost any proportions. Somehow, it always turns out best when you make a huge salad.

Ingredients
Baby greens
Red leaf or Butter Lettuce
Walnuts or dry toasted Pine Nuts
Cucumbers, peeled and thinly sliced
Carrots, grated or thinly sliced
Tomatoes (Try quartering them. It's the French way).
Jicama slices
Thinly sliced Celery
Thinly sliced Radish
Good Parmesan Cheese
A few slices of green Onion
An Avocado, chunked
Salt and Pepper to taste
2 Parts Extra Virgin Olive Oil to
1 Part Balsamic Vinegar
Juice from one fresh Lime

In a large bowl add all solid ingredients. Dress with good quality extra virgin olive oil, good quality balsamic vinegar, and lime juice.
In salads, it's very important to use good extra virgin olive oil (That's the first pressing from the olives). For cooking, you can use any type of olive oil. Good olive oils come from Italy, Spain and Greece.
Recipe by Carolyn Bremer

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1/2 lb. small red potatoes, scrubbed
1 clove garlic, minced
3/4 Teaspoon sweet paprika
1/8 Teaspoon cayenne
1/2 Teaspoon ground cumin
1/2 Teaspoon ground coriander
1/4 Teaspoon white pepper
1 Tablespoon olive oil
2 Tablespoon plus 2 tsp. scallions, chopped
2 Tablespoon cilantro or parsley, chopped
1/4 cup shredded fat-free cheddar cheese

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 15-20 minutes or until just tender. Drain and rinse under cold water to cool. Cut potatoes into 1/4 inch slices and place in a mixing bowl. Combine next 6 Ingredients in a bowl. Heat oil in a heavy nonstick skillet over medium heat. Stir in spice mixture and cook about 15 seconds, stirring constantly. Pour hot spice mixture over potatoes and toss. Add remaining Ingredients and salt to taste and toss. Serve at room temperature or chilled.
From MyMenus.com

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If you ate pasta and antipasti, would you still be hungry?
Unknown

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Galen's Carrot Ginger Salad
Fast and fresh and surprisingly good.
Ingredients

Several Carrots
Good amount of freshly grated Ginger
Olive Oil
Rice Vinegar
Method

Grate as many carrots as you like, add a good amount of freshly grated ginger. (To four big carrots, try 1 inch of ginger). Drizzle with olive oil and rice vinegar drizzle with rice vinegar.
Toss and eat.
Recipe by Carolyn Bremer

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6 Sweet Potatoes (or 2 lb.), peeled and precooked
1 cup Orange juice
2 teaspoons Orange rind
1 tablespoon cornstarch
2 tablespoons butter
1/3 cup brown sugar
1/3 cup white sugar

Combine last 6 items and cook until thickened. Place cooked potatoes into casserole. Pour sauce over potatoes. Bake in 350 degrees oven (covered) for 1 hour. Uncover and bake for additional 15 minutes.
From Aunt Libby's Kitchen http://mcgees.com/kitchen/

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May you have:
No frost on your spuds,
No worms on your cabbage.
May your goat give plenty of milk.
And if you inherit a donkey,
May she be in foal.
Irish Toast

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