Greatest Recipes

1 ea 1/2″ piece of ginger root

2 ea Minced green chilies

1/4 c Shredded unsweetened coconut

1/2 ts Garam masala

4 tb Ghee

1 ts Black mustard seeds

1/2 tb Whole cumin seeds

1/8 ts Asafetida

6 md Potatoes, boiled & cubed

1 ts Turmeric

1 tb Coriander

1 sm Eggplant in 1″ cubes

1 ts Salt

3 tb Fresh coriander, chopped

1 tb Lemon juice

Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. Mix in lemon juice & remaining coriander greens & serve. Yamuna Devi, “The Art of Indian Vegetarian Cooking”

1 lb Cooked Asparagus

1 oz Finely Ground Hazelnuts

2 tb Butter

2 ts Cider Vinegar

Salt And Pepper To Taste Wash asparagus under cold running water. Snap off lower end of each stalk with your fingers. Let the stalk break where it wants to, this will leave only the tender portion of the stalk. Young tender asparagus can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes. Do not over cook asparagus, it will lose flavor and nutrients if over cooked. At the same time, place the hazelnuts and butter in a small heavy skillet. Heat until the butter melts and mix thoroughly. Remove from heat and stir in vinegar. Season with salt and pepper to taste. Pour hazelnut butter over hot asparagus. Serve at once. From: Syd’s Cookbook.

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.)

8 T Olive oil

2 T Soy margarine

4 Garlic cloves,minced

1 Broccoli bunch*

1 c Vegetable broth

1 c Fresh basil,coarsely chopped

1 lb Rigatoni

Fresh parsley,chopped Pepper to taste * - separated into florets. 1. In a large skillet, heat oil and margarine and gently brown the

garlic. Add broccoli and stir gently until pan gets very hot. Add vegetable broth, cover and simmer until broccoli is al dente. 2. Add half the fresh basil and the drained hot rigatoni, cooked al

dente, to the skillet and mix thoroughly. Put on a hot serving dish and sprinkle with parsley, pepper and remaining basil.

4 lb Potatoes

1/2 lb Chopped scallions

10 fl Milk

4 oz Butter

Pepper Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter. . Peel potatoes and cook in boiling water. Simmer milk and scallions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, and the scallions, salt and pepper, and half the butter. . The traditional implement used for pounding potatoes was a wooden masher, pestle-shaped, called a “beetle.” The poem says: . There was an old woman that lived in a lamp; she had no room to beetle her champ. . She’s up’d with her beetle and broke the lamp, and now she has room to beetle her champ.

1/2 c Vinegar

4 t Lemon juice

1 tb Sugar

1/2 t Dry mustard

1/3 c Olive oil

4 md California artichokes,

-prepared and cooked as -directed for whole -artichokes (From the California Artichoke Advisry Board.) Combine vinegar, lemon juice, sugar and mustard. Gradually add oil until blended. Serve with cooked artichokes.