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.

2 hamburger

1 md onion

1 stewed tomatoes; cut up

juice from tomatoes 2 pinto or kidney beans

juice from beans chopped green chile; to -taste pinch salt 1/4 ts pepper

1/4 ts garlic powder

1/4 ts onion powder

Serves: 5 Brown hamburger and onions; drain. Combine all ingredients, including jui ces from beans and tomatoes, in large stew-pot. Bring to a boil, reduce h eat and simmer for at least 1/2 hour: one hour would be better. Serve wit h grated Cheddar or Colby cheese on top; serve crackers, bread and butter , or tortillas on the side for dipping into the chili. For Huevos: Lay a tortilla on a plate, top with an egg or two coo ked however you like, cover with some of this chili (the more the better! !), top with cheese. Place in a warm oven or nuke it long enough to melt the cheese.

1 cn Cream of celery soup

1 1/3 c Minute rice

2 cn Tuna, drained, flaked 7 oz

2 c Carrots, diced, cooked

2 1/2 tb Grated onion

1/2 tb Parsley flakes

Combine rice, soup, vegetables, seasonings, meat and salt and pepper to taste in 2 quart casserole. Stir in 1 1/2 cups boiling water. Cover and bake at 400F for 15 min. Variation: Tomato soup, 1 1/2 c cooked green beans, 3 tb onion, 2 tb sliced stuffed olives Source: undated Minute Rice package Shared by Elizabeth Rodier Sept 93

1 tb Olive oil

1 md Onion — finely chopped

1 md Yellow, red or green bell

-pepper — seeded and finely -chopped 2 Garlic cloves — minced

1 cn Unsweetend tomato sauce (16

-oz) 1 cn Pinto beans — rinsed and

-drained (16 oz) 1 Ear corn — kernels cut off

-cob, OR 3/4 c Frozen corn — thawed

1 t Chili powder

1 t Ground cumin

1/2 ts Fine sea salt

pn Cayenne pepper 3 c — water

1 c Yellow stone-ground cornmeal

1 tb Freshly squeezed lemon juice

1 t Dijon mustard

1/2 ts Fine sea salt

Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened. 6 to 8 minutes. Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt and cayenne. Pour into an 8 x 8 glass baking dish. Preheat the oven to 350 degrees. Boil the water add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 4 to 5 minutes. Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving. From DEEANNEs recipe files

————————STEWED FIGS WITH VARIATIONS———————— The easiest and most popular method of preparing California figs is by stewing — and there are many delightful variations on this delicious theme. Rinse and drain figs, cover generously with water, cover the pan, and cook slowly over low heat for 35 minutes. Add sugar if you wish after cooking. To vary: Add a half-slice of orange for every six figs. Simmer five minutes more. Serve room warm. Add 1 teaspoon lemon juice for every four or five figs, with a piece of lemon rind. Simmer five minutes more. Serve either warm or chilled. Add 1 teaspoon California sherry for every six figs, after figs are thoroughly cooked. Chill before serving. Add either a piece of gingerroot or stick of cinnamon to cook slowly with figs. Stewed figs will keep very well in the refrigerator for use at breakfast, as a meal-starter, or as a healthful and delicious dessert. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias