Foods Recipes

1 lb Fresh Squids.

1 T Fresh Ginger Root, Julienne.

1 T Lemongrass, Sliced Fine.

2 T Onion, Chopped.

3 T Lime or Lemon Juice.

3 T Fish Sauce.

1 T Scallions, Chopped.

1 T Cilantro, Chopped.

1/2 c Mint Leaves.

10 Crushed Hot Chili Peppers.

Clean and wash the fresh squids, removing all inner matters and skin. Cut through the side so that the meat is in a single "sheet". Cut the meat into strips about 3/4" to 1" wide and 2" long. If desired, slash one side in a close criss-cross patterns, and the strip will curl into a roll upon cooking. Place the squid pieces into a wire strainer with long handle. Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook. For very fresh squid, cook until the meat had turned opaque and heated through. For frozen, or "not so fresh" squid, it is advisable to cook a little longer. Lift the squid out of the boiling water and let drain in the strainer. Place the well drained squid meat into a bowl and add fish sauce and lime or lemon juice. Adjust tastes by adding more of either ingredients. The tastes should be tangy sour with sufficient salty tastes. Add lemongrass, ginger roots (very finely julienne), and chopped onions, and mix well. (Optionally, you may add dry ground hot chilli pepper to taste). Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers. Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun.

1 c Mussels, Raw, Shelled, Clean

2 T Frsh Lemongrass, Sliced Fine

1/4 c Shallots, Sliced.

10 Hot Fresh Thai Chili Peppers

1 Leaf Lettuce.

Fresh Mint Leaves. 2 T Fish Sauce.

2 T Lime/Lemon Juice.

1 Large Mild Red Chili Pepper.

Select only good quality, plump, fresh mussels, shelled and debearded. Put the raw mussels into a strainer and drain well. Wash the lemongrass stalk, trim off the leaves and woody top portion and discard. Slice the stalks into fine rings till you have the required quantity. If possible, use only the tender lower portions of the stalk. Peel the shallots, and also slice fine. Wash the mint leaves, and use the leaves whole. Wash the hot fresh Thai chili peppers (substitute milder chili if desired), and lightly crush with a heavy object or the flat of a knife. Bring a pot of water to a boil and blanch the mussels, using the strainer, quickly in the boiling water. Put the mussels into a bowl, let cool then add lime/lemon juice and fish sauce and mix well. Add the sliced lemongrass, sliced shallots, crushed chili peppers, mixed together. Add mint leaves, and lightly toss together. Serve on a platter lined with leaves from the lettuce, and garnish with some extra mint leaves and slices of the mild red chili pepper. Serve the remaining lettuce leaves on the side as an accompaniment. Translated by Padej Gajajiva from "Homemaker - Book 2" by Ponsee Gajajiva.

8 oz Pkg cream cheese, softened

5 oz Bleu cheese spread

3 T Chopped sweet pickle relish

2 T Instant minced onion

1/2 c Pecans, finely chopped

Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours.

Remove paper, roll in pecans, serve as spread with crackers. Mrs. Robert F. Lewis

1/2 c Plain yogurt

1 Garlic clove; minced

1 ts Finely chopped oregano; -OR-

1/4 ts -Dried oregano

1/2 ts Chopped thyme leaves; -=OR=-

1 pn -Dried Thyme

Freshly ground pepper --------------------------------THE EGGPLANT-------------------------------- 1/2 lb Japanese eggplants; -=OR=-

1 md -Firm shiny eggplant

1 lg Garlic clove; thinly sliced

1 Bay leaf

Thyme branches, if available 1 tb Extra-virgin olive oil

- or more to taste Lemon juice -=OR=- Red Wine Vinegar Salt Coarsely ground pepper Fresh herbs for garnish PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and set aside. Cut 5-or-6 long slits in the eggplant (fewer if you're using Japanese eggplants) and place a slice of garlic into each slit. Wrap the eggplant, together with the bay leaf and thyme branches, tightly in foil and bake until completely soft all over--45 minutes-to-1 1/2 hours, depending on the size of the eggplant. If you're using the large eggplant, turn it over after 45 minutes and continue baking until soft to the touch and tender at the stem end. When done, remove eggplant from the oven, open the package and let sit for 5 minutes or so. Discard any liquid. When the eggplant is cool enough to handle, scrape the flesh away from the skin, put it into a food processor and add the yogurt mixture and the olive oil. Process until smooth, but leave a little texture. Stir in the lemon juice or vinegar to taste and season with salt. Turn the puree into a serving bowl and season with pepper and fresh herbs, such as thyme leaves and blossoms, marjoram or oregano. If those herbs aren't available, use some chopped parsley or scallions. Serve the spread at room temperature with crackers, pita bread or bread toasted and brushed with olive oil.

8 oz Plain Yogurt

1/2 c Shredded cucumber, drained

1/3 ts Dill weed

Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup.