Foods Recipes

10 lb Chopped melon

2 Lemons

2 qt Cold water

1/4 lb Preserved ginger or ginger

-root 10 lb Sugar

Pare watermelon. Discard rind and all of the pink portion. Grind white portion through food chopper, using the coarse knife. Use the following proportions: Combine melon and water. Cook slowly until melon is clear. Add sugar, sliced lemon, and ginger, cut in small pieces. Cook slowly until thick. Mrs. Mary V. Jones, Scottsville, VA.

2 Dried red chilies

2 Cloves garlic

1/2 ts Sugar

2 tb Fish sauce

1 tb Vinegar

1 tb Lemon juice

Mince chilies and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition. This makes enough for 2 to 4 people. I almost always double the recipe just to make sure there's enough. I've kept it for long periods of time but unless you freeze it, it's past it's prime after a few days. This is a basic chili sauce used for a dip for chicken or whatever. Variations of this are found in Cambodia, Thailand and other Southeast Asian countries. You can fiddle with it endlessly. This is a good starting point. The proportions shown here produce what I consider a mildly warm dip. I generally use two to six times as many chilies, depending on their strength and how hot I want it. Variations: use green serrano chilies instead of dried red ones, lime juice instead of the lemon juice or palm sugar instead of granulated. If you make it in a food processor, don't over process. It should have small chunks of each ingredient rather than being a homogeneous liquid. The taste is sour and hot, very puckery. It's great with poached or steamed chicken, duck or game hens. Much better with basically bland dishes rather than something like curry which has it's own blend of spices. Good with Chinese white-cut chicken or Steamed Ginger Chicken with Black Bean sauce. It's truly addictive and I often serve it with meals that are not Oriental in origin. Should be good with a firm- fleshed white fish or boiled shrimp or crab. Fish sauce is a liquid made with anchovies and salt. It's not really fishy tasting. Look for it in the oriental section of supermarkets or at markets catering to Asian clientele. Tiparos is a good brand made in the Philippines. I prefer Thai or Vietnamese fish sauce, but they'll probably be harder to find. Chinese fish sauce is NOT a substitute. Posted by Stephen Ceideburg Dec 8 1989.

1 pt Blueberries

1 pt Strawberries

1/4 c Sugar

3 T Minced Sweet Onion

1 T Blueberry Or Raspberry

-Vinegar Or Lemon Juice 1 t Freshly Ground Black Pepper

Hot Pepper Sauce; To Taste 1/4 c Sliced Or Slivered Almonds;

-Toasted Rinse the blueberries and strawberries, then dry on paper towels. Pick over the berries. Hull the strawberries and cut into quarters. In a bowl combine the blueberries, strawberries, sugar, onion, vinegar, pepper and hot pepper sauce. Mix well and refrigerate for at least one hour. Just before serving, stir in the almonds. Serve over fruit sorbet or as a condiment with poultry or pork. From The Food Column Of The Denver Post Magazine Section of 07-13-94 Posted by: Rich Harper

10 oz Oyster Crackers

1/4 c Water

1/4 c Olive Oil

1 ts Granulated Chicken Bouillon

1 ts Garlic Powder

1 ts Dill

1/2 ts Turmeric

Method: Place Oyster Crackers in a large mixing bowl. In small sauce pan boil Chicken Bouillon in water. Add other ingredients to sauce pan and simmer for a few minutes. Pour about 1/4 of the liquid over the Oyster Crackers. Mix. Repeat. Place Oyster Crackers in a microwave safe bowl. Cook in microwave oven on high for 3 minutes. Remove from oven and stir. Cook in microwave oven for another 3 minutes. Allow to sit for 5 minutes before serving. . THANKS for responding ...

2 lb Ripe (about 5 or 6 medium)

-tomatos, rinsed and diced 2 lg Garlic cloves, smashed

1/2 sm Onion, diced

1/4 lg (1-ounce) red bell pepper,

-diced 1/2 c Plus 2 Tablespoons light

-corn syrup 1/2 c Plus 2 Tablespoons cider

-vinegar 1 tb Salt

2 ts Pickling spices

1/4 c Tomato paste

Info: from "Eat More, Weigh Less", by Dean Ornish M.D., 1993 Harper Collins recipe by Wolfgang Puck typed for you by Perry Lowell, GOURMET, July '93 The length of time it takes for the ketchup to thicken depends on the water content of the tomatos, so be patient. Make only with vine-ripened tomatos. Makes 2 cups. In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble. Add the onion and red pepper and cook 1 to 2 minutes. Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1-1/2 hours, stirring occasionally. (The sauce will reduce by about one-half.) Do not rush. Cook over a low flame to prevent scorching. Strain through a food mill and stir in the tomato paste. Correct seasoning to taste, cool, and refrigerate in a covered container until needed. The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup. The ketchup will keep up to three weeks. Serving Size: 2 Tablespoons Calories: 52 Fat: .3 grams Cholesterol: 0 Sodium: 448.4 milligrams