Greatest Recipes

2 ts Tumeric, ground

2 ts Coriander Seeds

1 ts Black Peppercorns

12 Cloves, whole

1 1/2 ts Cumin Seeds

1 ts Cardamom Seeds

1 ts Cinnamon, ground

1 ts Fennel Seeds

1 1/2 ts Fenugreek

1/2 ts Ginger, ground

1/2 ts Cayenne Pepper Flakes

1 ts Chili Powder, ground

Grind to a coarse powder in a coffee mill or blender, or follow ancient tradition by using mortar and pestle. From The Gazette, 91/04/10.

1/2 lb Squid

1/2 c Diced onion

2 Cloves garlic, minced

3 Or 4 semi-hot fresh red

-chiles, minced, or 1 -teaspoon sambal ulek 1/2 ts Kosher salt

2 tb Oil

1 ts Paprika, if needed

2 tb Tamarind Water or lemon

-juice In its most authentic form, this sambal is bright red with chile and quite hot. If you prefer it a little milder, use fresh chiles that are not too hot, such as the milder strain of jalapenos now on the market; otherwise, use less chile and make up the color difference with paprika. [Personally, I'd use crushed and soaked annatto seeds. They add red color without the paprika taste. S.C.] 1. Clean squid. Remove purplish outer skin and cut sacs into rings.

2. To prepare in a mortar: Pound onion, garlic, chiles, and salt

together to a coarse paste. To prepare in a blender or food processor: Grind together with oil. 3. In a wok or skillet, heat oil over low heat and add paste. (If

oil was used in grinding paste, add paste to dry pan.) Cook slowly until quite fragrant and oil is well stained with red. Add paprika if necessary to enhance color. 4. Turn heat to medium-high, add squid and Tamarind Water, and cook

just until squid is done (about 2 minutes). Serve hot or at room temperature. Serves 4 to 6 with other dishes. From the California Culinary Academy’s “Southeast Asian Cooking”, Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.

————————COUNTRY WOMAN, DATE UNKNOWN———————— 10 c Zucchini, chopped

4 c Onion, chopped

5 tb Salt

1 Sweet red pepper, chopped

1 Green pepper, chopped

3 c Sugar

2 tb Cornstarch

1 tb Turmeric

2 ts Dry mustard

2 ts Celery seed

1/2 ts Pepper

2 1/2 c Cider vinegar

Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath. Yield: 16 half-pints. From: Dodie Strobel of Grants Pass, OR Posted on GEnie Food & Wine RT Dec 04, 1992 by L.SHOGREN1 [NorCal Linda] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005

1 kg Carrots, peeled & sliced

1 kg Rhubarb, thinly sliced

1 kg Sugar, warmed

Place carrots in a pot with enough water to cover. Bring to a boil, covered & cook till tender. Drain, reserving 1/2 cup of liquid. Puree carrots & liquid. Transfer to large pot. Add rhubarb & sugar to pot & stir till sugar is dissolved. Bring to a slow boil & simmer gently for 20 minutes. Remove from heat & pour into warm sterile jars. Seal. Letts, “Jams, Pickles & Chutneys”

2 Napa cabbages, cut up

1 Scallion

2 Garlic cloves, minced

1 1″ piece ginger, minced

2 ts Korean red pepper

1/2 ts Salt, (more or less)

Water Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times till there is no more “slimy” feel. Cut the green part of the scallion into 1/2″ long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage. In a one cup measuring cup, mix together the red pepper, MSG, salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.

1 tb Coriander seeds

1 tb Black peppercorns

1 tb Cumin seeds

1/2 ts Turmeric

1 sm Dried hot-chili pepper

1/4 ts Powdered ginger

2 Whole cloves

1 pn Of allspice powder

Finely grind the mixture in a spice or coffee mill. Makes about 1/4 cup spice mix. **Store leftover Indian Spice Mixture in an airtight jar in the refrigerator. It can be used on broiled fish fillets, burritos or anything you would like to make hot and spicy. Origin: June Issue of Prevention Shared by: Sharon Stevens.