Greatest Recipes

3 lb Ripe tomatoes, roughly

-chopped 1 Red or yellow bell pepper,

-seeded, stemmed, and -roughly chopped. DO NOT USE -GREEN BELL PEPPER! 2 Pickling (Kirby) cucumbers,

-peeled and roughly chopped 4 Slices good stale white

-bread, crusts removed 6 c Cold water

1 lg Or 2 sm cloves garlic,

-peeled 1/4 c Sherry or good wine vinegar,

-or to taste 1/2 c Olive oil

Salt and freshly ground -black pepper to taste Garlic croutons, if desired -for garnish

Mince a bit of the tomato, pepper, and cucumber for garnish, and set aside. Soak bread in a cup of the water for 5 minutes, then squeeze out excess water. Place bread in a blender or food processor with the remaining tomato, pepper, cucumber and water, garlic and vinegar; process until smooth, then add olive oil slowly with machine running. Season to taste with salt and pepper and refrigerate until ready to serve. Before serving, check seasoning again, and garnish with reserved tomato, pepper, cucumber, and garlic croutons.

1 1/2 lb Mussels, cut in pieces

1 c White wine

1 1/2 lb Sole, cut in 1″ pieces

1 1/2 lb Snapper, cut in 1″ pieces

2 ts Ground saffron

4 tb + 2 tsp butter

5 Garlic cloves, crushed

2 Onions, sliced

1 Carrot, sliced

2 Stalks celery, sliced

1 t Grated nutmeg

1 t Basil

1 t Thyme

1 Bay leaf

2 tb Soy sauce

2 qt Water

12 Slices french bread

Steam mussels 3-4 minutes. Dissolve saffron in warm wine; set aside. Melt butter; add garlic, onion, carrot, celery, seasonings, and soy sauce. Cover and simmer for 5 minutes. Add water and wine; bring to boiling; add fish. Reduce heat and simmer for 10 minutes. Serve with toasted bread.

1 lb Pigs’ tails

1 c Raw Virginia peanuts or

-blanched almonds 1 sl Fresh ginger root

1 tb Choong toy (salted,

-preserved turnip) 1 ts Salt

1/2 c Chopped green onions, with

-tops Clean and parboil pigs’ tails according to Steps I and II in the basic instructions; cut in 2-inch lengths. Return to the pot with 2 quarts fresh water and all the remaining ingredients except green onions. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Add the green onions just before serving. Serves 6 to 8. All these recipes are from “Innards and Other Variety Meats”. Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974. Posted by Stephen Ceideberg; June 9 1992.

1 2-3″ piece EDEN Wakame

4 c Water

1/2 sm Onion — thinly sliced

1/2 md Carrot — diced

2 tb EDEN Miso (any variety),

-dissolved in… 2 tb Water

2 Green onions

– finely chopped

Rinse Wakame. Cover with water and soak for 5 minutes. Remove rib and dice. Meanwhile, bring 4 cups water to a boil. Add onions, simmer for 3 minutes. Add carrots and Wakame, simmer for 5 more minutes. Remove from heat and add dissolved miso, stirring in well. Do not boil once miso is added. Garnish with green onions and serve. Prep Time: 10 minutes Cooking Time: 10 minutes Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias>

1 Pork chop, chopped fine

1 Small can white cream corn

1 c Water

1 Egg, beaten

1 g Salt and pepper to taste

Add a small amount of oil into saucepan and brown the chopped pork. Add the water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10 minutes longer. Remove from heat and gently stir in the beaten egg. Serve piping hot.

1/2 Stick oleo

1/4 c Onion

1/4 c Flour

2 c Milk

1/2 Stick oleo

1 sm Jar cheese whiz

2 c Mashed potatoes

Salt and pepper to taste

Simmer 1/2 stick oleo and onion until done the way you want. Sprinkle flour to thicken. Add milk, 1/2 stick oleo, cheese, potatoes, salt and pepper. Heat until cheese melts, stirring constantly to prevent scorching.