1 lb Beef chuck,hamburger grind

1 Bell pepper(s)

4 Chiles,green,fresh whole

1 Jalapeno pepper,pickled

2 Scallions,coarsely chopped

1 cn Tomato sauce(16oz ea)

1/2 t Oregano,dried,pref. Mexican

1/2 t Cumin,ground

1 t Red chile,hot,ground

1 t Chile caribe

1 cn Kidney beans(16oz ea)

1. Form the meat into three or four hamburger patties.

2. Over a grill, charcoal broil the hamburgers until they are medium rare

on the inside and nicely crisp on the outside. Set them aside to cool. 3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over

the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers. 4. Crumble the hamburgers into a large skillet or Dutch oven and add the

peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.

1 lb Linguine or Spaghetti

-OR Thin Spaghetti, - uncooked 2 ts Vegetable oil — divided

1 lb Boneless chicken breasts

- (skinless), - cut into slivers 1 lb Green beans

- trimmed and cut in half 2 Red bell peppers — diced

4 Garlic cloves — minced, OR..

1 1/2 ts Garlic powder

1/4 c Teriyaki sauce

1 c Low-sodium chicken broth

Prepare pasta according to package directions; drain. In a large non-stick wok or skillet, warm 1 teaspoon of the vegetable oil over high heat. Add the chicken and stir-fry until firm and opaque, about 4 minutes. Remove the chicken and set it aside. Add the second teaspoon of oil to the pan. Add green beans, reduce heat to medium, cover and cook for 7 minutes. Uncover, add red pepper, stir well and cook an additional 5 minutes. Add the garlic and stir-fry for 30 seconds. Stir in the teriyaki sauce and the chicken broth. Heat to a simmer and then toss with the chicken and pasta. Serve immediately. Each serving provides: 675 Calories; 38.4 g Protein; 117 g Carbohydrates; 5.3 g Fat; 44.2 mg Cholesterol;

625 mg Sodium. Calories from Fat: 7%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

3 pounds country-style pork spareribs

1/4 cup water

14 1/2 ounces tomato sauce

1 envelope dry onion soup mix

1/3 cup packed brown sugar

2 Tablespoons prepared mustard

1/8 teaspoon hot pepper sauce

2 15 1/2 oz. great northern beans — rinsed and

drained 2 15 1/2 oz. kidney beans — rinsed and drained

1 1/2 cups celery — thinly sliced

1 sweet red peppers — thinly sliced

Place ribs in an ungreased 13×9x2″ baking dish; add water. Cover and bake at 350 degrees for 1-1/2 hours. Drain, reserving liquid; skim fat. Set ribs aside. Add enough water to liquid to equal 1 cup; place in a saucepan. Add tomato sauce, soup mix, sugar, mustard and hot pepper sauce. Simmer for 10 minutes; remove 1/2 cup. To the remaining sauce, add beans, celery and red pepper. Pour into the baking dish; add ribs. Pour reserved sauce over ribs. Cover and bake for 45 minutes.

4 ea Bean-curd/tofu cakes

1 c Bean sprouts, scalded

3 ea Inches cucumber, shredded

Salt Oil ——————————-FOR THE SAUCE——————————- 2 ea Green chilis, sliced

2 ea Red chilis, sliced

2 ea Garlic cloves, crushed

1 1/2 tb Soy sauce

1 1/2 tb Vinegar

2 c Peanuts, roasted

– pounded/blended * 3/4 c Water

2 tb Fresh cilantro leaves

– chopped Salt * Or substitute 1/2 cup peanut butter for pounded/blended peanuts. Heat enough oil (about 2 inches/5 cms deep) in a wok or pan to deep-fry the bean-curd/tofu cakes until they are slightly brown. Lift them out and let them cool. Then cut each cake into 2 pieces and make a deep slit across the center to form a pocket. After that, mix the bean sprouts and cucumber in a bowl and season well before filling the bean-curd/tofu pouches. For the sauce, pound or blend the chilis and garlic together. Then add the soy sauce, vinegar and salt. Next put in the ground peanuts and add the water a little at a time. Stir to make a smooth coating sauce. Arrange the stuffed bean-curd/tofu cakes on a dish garnished with slices of cucumber and fresh cilantro leaves and pass the peanut sauce separately. Troth Wells, “The World in Your Kitchen” Posted by Karen Mintzias

1 1/2 c Pomegranate berries

1/2 c Currants

3/4 c Slivered almonds

1 md Ripe papaya, peel & seeds

– removed 2 md Oranges, juiced -=OR=-

1/2 c Orange juice

6 Dates

6 Lemon slices

12 Spearmint leaves

Mix berries, currants & almond slivers together. Divide into 6 portions, putting each portion into a glass goblet. Cut the papaya into chunks & place in a blender. Blend with the orange juice at medium speed, until smooth. Pour equal amounts over the 6 portions of pomegranate mixture. Top each goblet with a date, a lemon slice & 2 spearmint leaves. Serve immediately. Covered & stored in the

refrigerator, this dessert will keep 3 to 5 days.

2 c Milk (warmed)

1 tb Butter

2 c Flour

pn Salt

Mix ingredients and pour into non stick pan. No extra oil required.