Foods Recipes

2 lg Heads fresh garlic,

Separated into cloves and Peeled 2 T Oil

1/4 c Chopped red onion

1 cn 4 oz. chopped green chiles

1/3 c Sliced pimento-stuffed olive

1 1/2 c Grated pepper Jack cheese

Chopped cilantro Chopped green onion tops Coat garlic cloves with oil and bake in 375-degree oven for 30 minutes, or until soft and golden. Cover metal baking pan (approximately 9 x 12 inches) with overlapping tortilla chips. Distribute garlic, onion, chiles and olives evenly over the chips. Cover with cheese and bake at 400 degrees for 5 minutes or until cheese melts. Top with cilantro and green onion and serve.

2 tb Peanut oil

1 1/2 tb Grated fresh ginger

2 md Garlic cloves, pressed

2 Tofu cakes, crumbled

1/2 c Finely chopped scallions

2 ts Dark sesame oil

2 tb Tamari soy sauce

50 Wonton wrappers

Bowl of lukewarm water Cornstarch for dusting Heat peanut oil in a wok. Sizzle the ginger & garlic briefly then add tofu & stir-fry for a few minutes. Add scallions, sesame oil & tamari & stir well. Set aside to cool. Set up a work area with wonton wrappers, water & cornstarch. Place a wrapper in front of you in a diamond position. Drop a heaping teaspoonful of filling in the centre of the wrapper. Moisten all 4 edges with water & pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left & right corners together above the filling. Overlap the tips of these corners, moisten with water & press together. Place completed wrapper on the corn-starch platter & continue till all wrappers are used. FOR SOUP: Drop wontons into boiling water & cook for 5 minutes. Drain. TO FRY: Heat 2 to 3 cups of oil in a wok till hot. Deep fry wontons in batches till golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce. Uncooked wontons will keep in the freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen & cooked 2 minutes longer. "Sundays at Moosewood Restaurant Cookbook"

1 lg Container sour cream

1 c Walnuts, coarsely chopped

1 Jar chutney

Mix together; chill. Best served with "Chippers".

2 c Butternut squash

2 c Sweet potato, peeled & diced

3 md Apples, peeled & chopped

1 md Onion, chopped

2 c Water

1/2 ts Sea salt

1/2 ts Chinese 5 spice

1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. *Original recipe by David Tinker, Vancouver chef Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan

36 x Chicken wings, tips removed

-(and saved for stock!) 1 7/8 pt Peanut oil

3/4 c Chili sauce, commercial (hei

-nz) 3 tb Lemon juice

3 tb Vinegar

1 1/2 tb Prepared yellow mustard

1 1/2 tb Worchestershire sauce (lea &

-perrins) 3/8 c Onion, finely chopped

3/4 c Green bell pepper, finely ch

-opped 3/4 ts Salt

3/4 ts Black pepper, ground

3/8 ts Cayenne pepper

Fat grams per serving: Approx. Cook Time: 15 mn Make sauce by combining all ingredients except the wings & Peanut oil. Allow to marinade about 1 hour in the 'fridge. Split the chicken wings into sections. Coat in seasoned flour. Fry in peanut oil until done. Serve with the sauce on the side.