Foods Recipes

---------------------JALAPENO DRESSING--------------------- 2 tb Fresh cilantro; chopped

2 tb Lime juice

1 sm Jalapeno chili; seeded and

1 tb Vegetable oil

2 ts Sugar

-very finely chopped

---------------------------SALAD--------------------------- 1 md Papaya; peeled, seeded and

2 Kiwifruit; peeled and cut up

-seeded -cut into 1" pieces 2 Starfruit; thinly sliced and

2 c Strawberries; cut in half

Dressing: Mix all ingredients. Salad: Toss all ingredients. Serve on salad greens if desired. From DEEANNE's recipe files -----

1 Hard-boiled egg, peeled &

- chopped 3 tb Low-fat cotttage cheese

1 ts Chopped parsley

1/2 ts Curry powder

1 ds Salt

1 ds Pepper

1 tb Diet mayonaise

1. In a small bowl, combine all ingredients.

2. Cover and keep chilled.

3. Serve mounded in lettuce leaves, with soda crackers or breadstick.

--------------------------VULCAN CRACKED WHEAT AND-------------------------- ------------------------------VEGETABLE SALAD------------------------------ -Jo Ferry cmsj69b 2 c Water

1 c Cracked quadrotriticale**

1 Cucumber; medium

6 Green onions

2 Tomatoes

1/2 c Parsley; finely chopped

12 Fresh mint leaves OR

1/2 Green pepper; chopped

1 ts Salt

1/4 ts Pepper

4 tb Lemon juice OR

3 tb Wine Vinegar

1/3 c Olive oil

**bulgur cracked wheat may be substituted. Bring 2 cups water to a boil in the saucepan and slowly pour in the quadrotriticale (or bulgur) so that the water keeps on boiling. Reduce the heat and simmer with the lid on for about 10 minutes, or until the water is all absorbed. Then take off the lid and cook for a few minutes more, stirring constantly, to dry it out a bit. Spread it on the sides and bottom of a large salad bowl so it can cool more quickly and put it in the refrigerator to chill it. Meanwhile peel and dice the cucumber, discarding the seeded center part if it is not firm. Clean and slice the green onions into 1/8" pieces, including abut 3" of the green tops. Cut the core out of the tomatoes and cut them into 1/2" chunks. Wash and chop the parsley. Chop the mint or the pepper, if you are using one of them. When the wheat is cool, break it up with a fork until it is loose and there are no chunks more than 1/2" in size. Add the vegetables to it and mix, then add the salt and pepper, lemon juice (or vinegar), and the olive oil. Mix again thoroughly. Note: It is traditional to add mint or green pepper to only a part of the salad when the host is not sure of all his guests' preferences.

2 2/3 c Plain yogurt

1 Cucumber peeled and grated

2 tb Finely chopped fresh mint

1/2 ts Roasted cumin seeds

1/4 ts Cayenne pepper

1 ts Salt

1/4 ts Black pepper

Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat.

2 2/3 c Plain yogurt

1 Cucumber peeled and grated

2 tb Finely chopped fresh mint

1/2 ts Roasted cumin seeds

1/4 ts Cayenne pepper

1 ts Salt

1/4 ts Black pepper

Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat.