2 tb Butter or oil

1 lg Onion, sliced

3 Garlic cloves, sliced

1 c Chicken consomme

1 tb Soy sauce *

1/4 c Peanut butter *

2 tb Heavy cream

1 tb Grated fresh ginger

tb Sauce to taste Assorted raw vegetables, -washed, trimmed * Estimated quantities, I -lost the original clipping! This is from Narsai David, a Bay Area restaurateur and food critic. Haven tried it yet, but most of the stuff Narsai comes up with is great. Gado Gado is an extremely good Indonesian way to consume veggies even if you
e not too fond of em. This calls for raw veggies, but more authentic recipes call for blanching the veggies first. This is probably for sanitary purposes more than anything. Melt the butter in a saucepan. Add the onion and garlic and saute until they are brown. Add the consomme, soy sauce, peanut butter, cream, ginger and Tabasco sauce and cook slowly for about 10 minutes. Puree the mixture in blender or food processor. The dip may be served warm or cold with an assortment of raw vegetables of your choice.. Serves 6. NOTE: If this dish is to be served cold, double the amount of consomme to 2 cups. From the San Francisco Chronicle, date unknown. Posted by Stephen Ceideburg; February 26 1991.

12 Artichokes; medium

2 Lemons; juice & rind

1/2 c Olive oil

-salt -freshly ground black pepper The description “Truffle style” means they are cooked as truffles would be (sliced paper thin and quickly fried with a little oil, salt and pepper). Prepare artichokes as directed in “Cleaning artichokes - Jewish Style”. Cut in half lengthwise and keep in lemon water. “Heat 1/4 cup of oil in a large skillet. Drain 6 artichokes very well. Cut into very thin slivers directly into the hot oil and fry, stirring frequently, for 10 minutes. Add salt and pepper to taste and continue to fry until slices are golden brown and crisp. Transfer to a hot serving dish and keep warm. Repeat with the remaining oil and artichokes.

1 c Oil or butter

1 1/2 c Firmly packed light brown

-sugar 1/2 c Molasses

2 Eggs, well beaten

16 oz Can pumpkin (Libbys)

2 c Flour

1/2 c Whole wheat flour*

1/3 c Wheat bran*

1/3 c Oat bran*

1/3 c Wheat germ*

2 ts Baking soda

2 ts Cinnamon

1 ts Cloves

1 ts Nutmeg

1/2 ts Salt

1/4 c Pecans, finely chopped

-(optional) * This recipe uses a lot of whole grains, but it will turn out excellently if you use all-purpose flour in place of any or all of the whole grains. Also, any of the whole grains are interchangeable with any of the other whole grains in the recipe. Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar, and molasses until well blended. Blend in egg and pumpkin. Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg, and salt into mixture just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking. This bread freezes well.

————————–WALNUT SAUCE WITH FENNEL————————– 1 c Walnut meats

-this seasons, if possible 1 sm Garlic clove: (see note)

1/4 c Fresh bread crumbs

1 1/2 c Boiling water, approximately

3 ts Walnut or olive oil

1/4 ts Fennel seeds, crushed

-with a pestle Salt and pepper ——————————–THE EGGPLANT——————————– Salt 4 Rounds of eggplant

- 3/8-to-1/2-inch thick Light olive or peanut oil Freshly ground pepper Parsley or fennel leaves - finely chopped - or left in sprigs WALNUT SAUCE WITH FENNEL: Put the walnuts, garlic and bread crumbs in a food processor and process briefly until everything is the texture of fine crumbs. With the motor running, gradually pour in about 1 cup of the water. Stop and scrape down the sides, then add enough water until it is the consistency you want. (It will thicken somewhat as it sits.) Stir in the oil and fennel seeds and season to taste with salt and pepper. THE EGGPLANT: If the eggplant is mature with lots of developed seeds when sliced, lightly salt the slices and let them sit for 30 minutes. Blot with paper towels to draw off bitter juices. If the eggplant is light-colored and firm, without the presence of large seeds, just slice it and go onto the next step. Preheat the broiler. Brush both sides of the eggplant generously with oil. Place about 3 inches from the heat source and broil until golden brown. Turn the rounds over and broil until nicely colored and tender. If the eggplant looks dry, brush a little more oil over the top. Set the broiled eggplants on a platter and spoon a little of the walnut sauce over the tops. Season with pepper and garnish with the fennel leaves or parsley. Serve hot or slightly cooled. (NOTE: If you are not planning to use the sauce right away, omit the garlic and add it just before you use it. This way the sauce will keep well for at least a week, refrigerated)

8 ea Medium sized carrots

1/2 c Fresh orange juice

1 ea Rind, of orange grated

3 T Maple syrup

1 ea Pinch of mace or nutmeg

3 T Butter

Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remianing ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High.

4 Green Onions, Cut Into 3

In. pieces 1 md Zucchini, Cut Into 3 X 1/4

In. Strips 1 md Size Green Pepper, Cut

Into 1/4 in. Strips 1 md Size Red Bell Pepper

Cut Into 1/4 in. Strips. 1 tb Vegetable Oil

1 cl Garlic Minched

1 tb Finely Chopped Fresh Basil

Coat A Large Skillet With Cooking Spray; Add Oil. Place Over Medium- High Heat Until Hot. Add Garlic; Stir Fry 1 Min. Add Reserved Vegetables; Stir Fry 2 Min. Add Basil. Cover & Reduce Heat. Cook 2 Min. Serve Immediately. (Fat 3.8. Chol. 0.)

4 1/2 lb Sweet Potatoes; 8 or 9 med

-peeled and cut 1″ square 1 ts Salt; plus more to taste

1 c Apricots; dried, loose pack

-cut into 1/4″ slivers 1/2 c Raisins

1 tb Vegetable Oil; Canola

1 Onion; finely chopped

2 ts Curry Powder; Madras

Fresh ground black pepper Place sweet potatoes into large pot to cover by 1″. Add 1 ts salt and bring to a boil over high heat. Reduce heat to medium and cook until tender but not mushy, 8 to 12 minutes. Drain well. Meanwhile in a small bowl Combine Apricots, raisins and 1 cup boiling water; let sit until plumped, about 10 minutes. In a large wide pot heat oil over medium high heat. Add onion and cook, stirring until softened, about 2 minutes. Add curry powder and cook, stirring, until fragrant about 2 minutes. Add the cooked sweet potatoes, apricots, raisins and the fruit soaking liquid. Season with salt and pepper. Stir gently over medium low heat until warmed through. ( the recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat on the stove top or Microwave. ) 340 C per serv….. 2g P, 2g F, 77g Carb, 250mg

Sod, 0mg Chol. Typed in a hurry on the AM side of Wednesday the 8th of November 1995

by Mike and Karen Stock………….. Orig from Eating Well Holiday mag……

1 lb GREEN OR PURPLE ASPARAGUS

TRIMMED & CUT IN 1/2 “Pieces 1 lb Cooked, pealed & cleaned

Shrimp……………… 1/2 c Chopped red bell pepper

1 c Mayonnaise (not salad dressg

1/4 c Finely chopped parsley

1/2 t Freshly ground white pepper

1/2 t Celery seed

1/2 t Salt

1 T Prepared horseradish

1/4 c Freshly squeezed lemon juice

Endive or Green leaf lettuce 2 Hard-cooked eggs, diced

4 Lemon wedges

Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.