1/4 ea Spinach (peck)

1/2 t Salt

1 ds Pepper

1/8 t Nutmeg

1 T Butter

2 t Flour

3/4 c Milk

Pick over and wash spinach thoroughly. Add salt and cook until tender. Do not add water. Chop the spinach very fine. Melt the butter in a saucepan, add the flour and blend. Slowly add the milk and stir constantly until mixture thickens. Combine with the chopped spinach, add the pepper and nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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)

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

1/2 Med head green cabbage

3/4 ts Salt

1/2 lb Lean ground pork

1/2 Egg white

1 ts Cornstarch

1 ds White pepper

1/2 ts Sugar

1 ts Dry white wine

2 Green onions with tops chopp

3/4 lb Siu mai skins

7 c Chinese Chicken Broth

2 ts Sesame oil

Place cabbage in food processor, cover and finely chop. Sprinkle 1/4 teaspoon salt over cabbage in medium bowl. Let stand at room temperature 30 minutes. Squeeze excess water from cabbage. Mix together cabbage, ground pork, 1/2 teaspoon salt, egg white, cornstarch, white pepper, sugar, wine and 1 chopped green onion. Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Wet edge of half of the circle closest to fingers. Pinch 2 or 3 pleats into the wet edge. Place 1 heaping teaspoon pork mixture in center of skin. Fold circle in half, pressing pleated edge to unpleated edge to seal dumpling. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.) Heat broth and 1/2 teaspoon sesame oil to boiling in Dutch oven. Reduce heat. Heat 4

1 Head savoy cabbage

1 Handful (1*cup?) fresh cloud

Ear mushroom (or Reconstituted dry, I Presume would be fine). 1/2 Lemon

1 1/2 ts Salt

Remove rib from each leaf cabbage. Chop leaves into 1 inch squares (approximately). Chop mushrooms into 1/2 inch squares (approximately). Slice lemon very thin and quarter slices. Mix everything and press in pickle press for an hour or so. Drain off liquid and serve. Nice, crunchy, refreshing, and good. Refering to the book, I see that the closest recipe looks even better: they use chinese cabbage instead of savoy, sliver the ribs and add them (duh), and add fresh ginger. Hmmm. Maybe next time. Oh, they used less mushroom (no don do that). Source: Inspired by Tsukemono, created by Michelle. Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 15 Issue 6] Feb. 6, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?

6 md Potatoes

5 tb Vegetable Oil

1/8 ts Ground Asafetida OR

-1/8 inch lump Asafetida 1/2 ts Whole Cumin Seeds

2 1/2 ts Whole Black Mustard Seeds

Dried Red Peppers (1-3) 1 md Onion-coarsely chopped

1/2 ts Ground Turmeric

1 1/4 ts Salt

1 ts Garam Masala

2 tb Lemon Juice

Boil potatoes in their jackets. Peel them and mash coarsely with a fork or hand masher. Heat the oil in a 10-12 inch skillet over medium heat. When hot, first put in it the asafetida; after it has sizzled for a few seconds, add the cumin and mustard seeds; then in 10 seconds or so, the red pepper(s). Use 1 for mildly hot, 3 for very hot. When pepper changes color (1 to 5 seconds), put in the chopped onions and turmeric. After the onions have cooked 3 to 5 minutes and turned brown at the edges, put in the mashed potatoes, salt, garam masala and lemon juice. Fry, stirring and mixing, for 5 to 7 minutes. To serve: Place in a warm dish and serve with Indian bread or remove whole red pepper and serve as an appetizer on top of Melba rounds. : An Invitation to Indian Cooking by Madhur Jaffrey : uploaded by Diane Lazarus Note 1: the Indian name of this dish is Pyazwale Sookhe Aloo. Note 2: use a salt-substitute instead of salt Note 3: Ive made this without the asafetida because I don know where to find it.

1 1/2-oz. envelope butter-

- flavored mix 1 tb Snipped fresh chives or

- sliced green onion tops 1/2 ts Lemon-pepper seasoning

1/4 c Water

1 lb Small red potatoes (6 to 8),

- cut into 1 inch pieces In an 11×7x1-1/2 bkg. pan combine the butter-flavored mix, chives, and lemon-pepper seasoning. Stir in the water. Add the potatoes, toss to coat well. Bake, uncovered, in 375-degree oven for 45 to 50 minutes or till potatoes are tender and beginning to brown, stirring twice. Makes 4 side-dish servings. NUTRITIONAL INFORMATION: 125 cal, 0 g fat, 0 mg chol. SOURCE: Better Homes and Gardens Magazine, March 1993

1 lb Brown sugar

1/2 oz Turmeric

2 tb White mustard seed

1 tb Celery seed

1 tb Cinnamon

6 Green peppers

6 Red peppers

6 lg Onions

6 Cucumbers

2 Heads cabbage

1/2 Peck green tomatoes

1/2 Peck ripe tomatoes

2 qt Vinegar

Chop all vegetables. Sprinkle with salt. Let stand overnight. Drain. Add remaining ingredients. Cook slowly until vegetables are tender. Mrs. S.M. Hale, Salem, OR.