Greatest Recipes

1 1/2 c Cooked broccoli stems, tough

Outer layers peeled off 1 1/2 tb Fresh-sqeezed lemon juice

1/4 ts Ground cumin

1/8 ts Garlic powder

1/2 Tomato, diced

1 Scallion, sliced

1 Canned green chili, chopped

In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. Recipe by: Mark Sutton Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT

1 lb Baby carrots

1 lb Small white onions

5 fl Cream

Salt and pepper Pinch nutmeg Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg.

3 md Broccoli stalks; fresh

3 tb Peanut oil

1/2 ts Salt

6 tb Oyster sauce

1 ts Sugar

1 ts Tapioca starch

1/4 c Water

Sesame seed oil (Drops) 1 ts Soy sauce; Light

1. Wash broccoli and drain in a sieve. Cut the tops into flowerets. Make

stalks into match sticks about 3 inches in length. 2. In a heated wok, add peanut oil until smoke starts to rise, put in

broccoli, salt. Stir and mix well. 3. Put in 2 tablespoons of water, cover with a lid. Cook on high heat for

3-4 minutes until steam escapes from the edge of lid. Remove and drain

with a sieve before putting on plate. 4. Use a saucepan to boil up solution of oyster sauce, tapiocas starch,

water, sesame seed oil and light soy sauce. When done, apply over broccoli. Serve Hot. Source: Vegetables the Chinese Way by Stephen Yan Typos by Vern

2 1/2 c Cubed new potatoes

1 sm Cauliflower

2 ts Black mustard seeds

12 To 15 fenugreek seeds

1 ts Freshly ground cumin seeds

1/2 ts Turmeric

1/2 ts Powdered hot red chile

-pepper Salt 6 tb Peanut oil

2 tb Minced garlic

1 Tomato, chopped

1 Or 2 fresh Serrano chiles,

-chopped 1 c Chopped cilantro leaves

1 tb Lemon juice, or to taste

Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water. Separate cauliflower into flowerets about the same size as the potato cubes. Set aside. Mix mustard with fenugreek in a small bowl. Mix ground spices together in a small bowl, and add some salt. Place all ingredients near the stove. Heat oil in a pan until very hot. Add whole seeds all at once, keeping face away from pan. Have a lid ready to cover pan, if needed. As mustard seeds turn gray, lower neat to medium and add ground spices. Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles. Cook for about 5 minutes. Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices. Add 1/2 cup water and 1/2 cup cilantro. Cover and simmer until vegetables are tender. Check water level frequently, and add more as needed. Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro. From the San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideberg; November 2 1992.

3/4 cup Flour — all-purpose

14 ounces Ff smoked sausage — slice 1/4

18 ounces Chicken breast halves withou

1/2 cup Green pepper — chopped

1/2 cup Celery — chopped

1 cup Onion — chopped

2 quarts Water — hot

3 Cl Garlic — mince

2 pinches Bay leaf

2 teaspoons Cajun seasoning

1/2 teaspoon Thyme — dried

1 tablespoon Worcestershire sauce

1 teaspoon Hot sauce

1/2 cup Green onion — chopped

4 cups Rice — cooked

1/4 cup Chicken broth

1 teaspoon Olive oil

bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min. Brown chicken in oil. Add broth and saute vegetables. Sprinkle in flour. Stir in water slowly. Add garlic and remaining ingredients except rice. Simmer 1 hour. Serve over rice.

1 pk Peas, Frozen (in butter

- sauce) (10 oz pkg) 2 tb Water

1 md Zucchini

- Cut into thin strips 1 tb Pimiento; diced

Cook peas according to package directions. Pour into a serving bowl; cover with plastic wrap and set aside. Meanwhile, in a skillet, simmer water and zucchini over medium heat until water is evaporated and zucchini is tender. Stir in peas and pimiento.