2 1/2 to 3 lb chicken fryer,

-cut up 2 tb Cooking oil

1 Clove garlic, minced

2 md Tomatoes, sliced

1 md Onion, thinly sliced

1 1/2 ts Salt

1 tb Patis (fish sauce)

1/8 ts Pepper

5 c Water

5-6 pieces medium sampaloc

-(tamarind)(about 1/ -package)[available -powdered packages] 1 md Icicle radish, cut i

-pieces (or 10 red r -pared) 1/2 lb Mustasa (mustard gre

-[or water cress, sp -cabbage] 3 Green onions

1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add

chicken and cook stirring for 10 minutes or until chicken colors sligh 2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover

simmer for 30 minutes or until chicken is tender. 3. Add radish and cook for 5 minutes. Add mustasa, cover and remove heat.

Correct seasoning. Serve hot. Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)

7 oz Linguine, Broken In Half

1/4 c Lemon Juice

1/4 c Vegetable Oil

1/4 c Chopped Green Onions

2 t Sugar

1 t Italian Seasoning

1 t Seasoned Salt

12 1/2 oz (1 cn) Tuna, Drained

10 oz (1 Pk) Frozen Green Peas *

2 ea Med. Firm Toamtoes, Chopped

* Thaw peas before using in this salad. ~————————————————————————– Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers.

2 c French or Italian bread;

-preferably day old -cut in 2 inch cubes 1 T Olive oil

1 c English cucumber

-in 1/2 inch cubes 1/3 c Red pepper; 1/2 inch pieces

1/2 c Green onions; thinly sliced

4 c Parsley leaves

-coarsely chopped 2 md Tomatoes; cut in 1/2 ” cubes

———————————-DRESSING———————————- 2 T Lemon juice

3/4 ts -Salt

1 lg Garlic cloves;finely chopped

1/2 ts -pepper, black, ground

1 ts Cinnamon, ground

1/4 ts Allspice, ground

9 T Olive oil; extra virgin

“”NOTE: After a couple of hours, the croutons will start to absorb the dressing. Some people like this; others (including the reviewer for Toronto Life!) do not. Time the addition of the croutons to suit your taste.” Preheat oven to 350F. Spread the bread cubes on a large baking sheet & toss with the oil. Bake in the preheated oven until golden brown, turning them every few minutes. They will take 10 to 20 minutes, depending on how fresh the bread is. Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now. Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves. Add the pepper, cinnamon and allspice, then slowly beat in the olive oil. (May be prepared up to 12 hours ahead to this point.) Place the cut up tomatoes on top of the other vegetables. Pour on the dressing and toss well; add the croutons and toss again (see note).

3 Cucumbers

1/3 c Salt

1/3 c White vinegar

You take the cukes, peel them and then thinly slice them on a grater or a Mouli. Layer these in a colander and sprinkle salt on each layer. Let these sit at least 1/2 hour so they wilt. Thoroughly wash off the salt. Meanwhile, mix white vinegar in about equal proportions with sugar. Toss the cucumbers with this and chill. You may need to adjust the ratio to your personal taste. For a salad of 3 cucumbers, Id maybe use 1/4- 1/3 c. each of vinegar and sugar. You could add dill seed to this, but I prefer it plain. From: Christel=Reeve%SQA%Banyan@magnolia.banyan.com. Fatfree Digest [Volume 9 Issue 30] July 21, 1994. Formatted by Sue Smith, S.Smith34,

TXFT40A@Prodigy.com using MMCONV

1 Ginger, fresh;piece 2 inch

1/3 c Vegetable oil

1/8 ts Ground asafoetida

1/8 ts Cumin, ground;whole

1/2 ts Cayenne pepper

4 ts Coriander,ground; freshly

-ground is best 1 ts Tumeric, ground

1 Cauliflower;head, abut 2 lb

-cut in 1 inch florets 1 1/2 ts -Salt

1/2 ts Garam marsala

1 ts -Umchoor;ground green mango

-OR-: 1 ts Lemon juice

Cut ginger crosswise into very thin slices. Stack several slices; cut into thin slices. Cut strips crosswise into fine dice. Heat oil in very large skillet or wok. When hot, add asafoetida, then immediately add cumin. As soon as cumin begins to sizzle, add ginger. Stir ginger just until it begins to brown. Add cayenne, coriander and tumeric. Stir once, then immediately add cauliflower and salt; stir 1 minute. Add 4 Tbsp water. Cover pan. Reduce heat to low and cook 5 to 10 minutes, just until cauliflower is tender. Stir once or twice during cooking, adding 1 Tbsp more water if it seems to dry out. Remove lid. If there is any liquid in pan, dry it out by increasing heat slightly. Stir in garam marsala and umchoor or lemon juice. SERVES:6

1/4 c Bulgur

1/4 c Millet

1/4 c Quinoa, rinsed

1/4 c Dried cranberries, or

-blueberries, or raisins 1/2 c Parsley, chopped

1/4 c Celery, chopped

1/4 c Sweet red pepper, chopped

1/4 c Apple, peeled and chopped

——————————–VINAIGRETTE——————————– 2 tb Lemon juice

2 tb Garlic clive, minced

1 ts Dijon mustard

1/4 ts Salt

Pepper In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork. Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer, covered, for 12 minutes or until water is absorbed. In separate saucepan, bring 1/2 cup water to boil; add crangberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving water.

Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to burlur. Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic, mustard, salt, and pepper to taste. toss with salad. Source: Canadian Living magazine [Mar 95] Presented in an article by Anne Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada [-=PAM=-] PA_Meadows@msn.com