1 c Brown sugar

1/2 c Butter or margarine

1 Egg

1/2 c Cocoa

1 1/2 c Flour

1/2 ts Baking soda

1/2 c Milk

1 ts Vanilla

1/2 c Chopped walnuts

———————————–ICING———————————– 1 c Confectioners sugar

2 tb Cocoa

1/2 ts Vanilla

2 tb Butter

Milk Nothing, absolutely nothing, was as delectable as these cookies that my grandmother taunted us with. Preheat oven to 350?. In a large bowl, combine brown sugar and butter; mix well. Beat egg and add to creamed mixture; mix well. Add cocoa and mix. In a separate bowl, measure flour and baking soda. Add dry ingredients alternately with milk to egg and cocoa mixture. Stir in vanilla and chopped nuts. Drop by teaspoonfuls onto a cookie sheet and bake at 350? for 10-12 minutes. Remove to wire racks and let cool.

While cookies are baking, make icing by combining all ingredients. Thin with a little milk if icing is too thick. When cookies have cooled, frost with chocolate icing. Yield: 3 dozen. Kathie Janger, Co-author of Knowing Beans About Coffee, McLean, VA Randy Shearer

12 lb Cucumbers, very small

1 ea Onion, sliced

4 c Sugar

4 c Vinegar

1/2 c Salt

1 1/3 tb Celery seed

1 1/3 tb Mustard seed

1 1/3 ts Turmeric

Slice cucumbers and onion and place in gallon jars. Mix remaining ingredients well. Pour mixture over cucumbers. Screw lids on tightly. Place in refrigerator. Let stand 5 days before tasting. Will keep for a year.

10 Beets, chopped

1 c Chopped onions

2 c Chopped cabbage

1 c Red sweet pepper

1 Stalk celery, chopped

2 tb Salt

1/2 c Sugar

1 c Chopped cauliflower

3 tb Mustard seed

1 tb Celery seed

2 To 2 1/4 cups vinegar

Combine ingredients. Heat to boiling. Cook slowly, stirring frequently, until vegetables are tender. M.B. Horsky, Simpson, PA.

2 Ripe plum tomatoes, cut into

-8 pieces each 1 sm Bunch of watercress, washed

-and dried 1 T Olive oil

1/2 t Olive oil

4 oz Shrimp, peeled, deveined

-and cut in half crosswise 1 t Tiny capers, drained

1 t Fresh lemon juice

Coarse salt to taste Freshly ground black pepper -to taste 1 sl Crusty peasnt bread, toasted

-(1/2″ thick) 1 Garlic clove, halved

Most people hate to clean shrimp, but these days they
e sold peeled and deveined. Or buy a pound of shrimp when you have some extra time, clean them and freeze in 1/4 pound portions to have on hand. Its less expensive that way! 1. Place tomato pieces in a bowl.

2. Pinch off delicate stems and leaves from bunch of watercress to

measure 1/2 cup; reserve. 3. Heat 1 tablespoon oil in a nonstick skillet over high heat. Add

shrimp; cook 4 minutes, stirring and shaking skillet. When cooked through, add to tomatoes. 4. Toss capers and lemon juice with tomatoes and shrimp. Season with

salt and pepper to taste. 5. Brush one side of toast (crostini) with remaining teaspoon oil.

Rub oiled side of toast with garlic, cut-side down, using both halves of garlic or to taste. 6. Place toast in the center of a large dinner plate. Spoon shrimp and

tomatoes over toast. Top with watercress and serve immediately. Serves one: 371 calories, 19 grams fat, 173 milligrams cholesterol.

1 c Yellow split mung beans

1/4 ts Turmeric

1/2 ts Grated fresh ginger

1 ts Salt

2 ts Lemon juice

3 tb Ghee

1/2 ts Black mustard seeds

1 ea Green chilies, seeded &

– shredded OR — 1/4 ts black pepper 2 tb Chopped coriander leaves

Wash mung beans. Place with turmeric & ginger in a large pot. Add 4 cups water & bring to a boil, stirring often. Reduce heat to medium & simmer, partially covered, for 30 minutes. Turn off heat & beat with a wire whisk. When ready to serve, heat puree till piping hot. Stir in the lemon juice & salt. Heat ghee over a high heat in small frying pan. When very hot, carefully add the mustard seeds & fry till they start to turn grey. When they stop sputtering, add the chili. Stir rapidly for a monent & then turn off the heat. Pour over the puree & fold in the chopped coriander. This dal is excellent with almost every vegetable. Julie Sahni, “Classic Indian Cooking”

2 T Olive oil

2 md Onion, diced

1 T Garlic clove minced

1/2 c Broccoli floweretts

1 md Pepper green, diced

3 ea Celery stalks, diced

24 oz Tomato paste canned, low

Salt 1/4 t Thyme, ground

3 sm Tomatoes plum

1 c Rice white long-grain

Uncooked 3 c Vegetable Broth (home made)

1 c Tomato Juice

1 ea Bay leaf

6 oz Monterey Jack or cheddar

15 oz Kidney beans canned

Heat oil in a 2 qt oven proof casserole dish, add onions and garlic and cook over low heat for 4 to 5 minutes. Stir in the broccoli and peppers; stir cook over moderate heat for 1 minute. Stir in the celery; stir cook for 1 minute. Stir in the tomato paste (already combined with the thyme), plum tomatoes and kidney beans. Stir in the rice. Pour in the stock and tomato juice. Add the bay leaf and bring mixture to a low boil. Cover tightly and place in a 350 degree oven for about 40 minutes until liquid is absorbed and rice is tender. Remove the bay leaf before serving. Serve sprinkled with grated cheddar cheese if desired.