Foods Recipes

1 c Plain yogurt

2 tb Honey

1 tb Mustard

1 ts Cider vinegar

1/4 ts Salt

1/4 ts Pepper

In a small bowl mix all ingredients until well combined.

6 Slices bacon

2 tb Cornstarch

1/4 c Water

1 c Chopped onion

3/4 c Diced celery

2 ts Salt

1 ts Granulated sugar

1/8 ts Freshly ground black pepper

1/2 c Cider vinegar

6 c Red-skinned potatoes, cooked

Fry the bacon in a large, heavy skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserve the bacon fat. Dissolve the cornstarch in the water. Saute the onion and celery in the reserved bacon fat over medium heat for about 5 minutes, until the onions are translucent. Add the salt, sugar, pepper, and dissolved cornstarch to the skillet. Next adfd the vinegar and bring to a boil over medium heat for three minutes. Add the hot potatoes and crumbled bacon, stirring gently. Serve hot.

1 Pomelo or ruby red

-grapefruit 1 sm Whole cooked chicken breast

1 c Cooked shrimp

1 ts Chopped red chile

1 1/2 tb Thai fish sauce

1 1/2 ts Sugar

Juice from 1 large lime 1 1/2 tb Chopped fresh coriander

1 sm Head red leaf lettuce, for

-garnish 1/4 c Roasted peanuts, chopped

Fresh red chile, julienned -for garnish ------------------------CRISPY FRIED SHALLOT FLAKES------------------------ 6 Shallots, thinly sliced

1 c Vegetable oil

It's almost Chinese New Year and the stores are all stocking up on fresh fruits which are a traditional Chinese gift for the season. Pomelos are a big citrus fruit much like grapefruit, but somewhat drier and sweeter. This Thai recipe makes use of them and you should be able to find them this time of year. If not grapefruit will do. This is from an article in the San Francisco Chronicle, 1/30/91, by Joyce Jue. Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Chill. Hand shred the chicken. Add chicken and shrimp to pomelo. In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture. Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with red chile slivers. Serves 4 to 6 as a salad entree. CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all of the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Store in an air-tight container. Will keep several weeks. Posted by Stephen Ceideburg; January 31 1991.

1/2 lb Fresh Kale

4 md Leeks (About 1 Lb.)

1/2 lb Carrots, Diagonally

Sliced 1/3 c Thinly Sliced Green Onion

1/2 c Plain Low Fat Yogurt

2 cl Garlic Minced

1/2 ts Salt

1/4 ts Pepper

2 tb Red Wine Vinegar

Remove Stems From Kale & Wash; Pat Dry On Paper Towels. Set Aside. Remove Roots, Tough Outer Leaves & Tops From Leeks. Split Leeks in Half Lengthwise. Place Leeks in A Small Dutch Oven & Cook, Covered, in A Small Amount Of Boiling Water About 5 Min. OR Till Tender. Remove With A Slotted Spoon; Cut Leeks Into Julienne Strips & Set Aside. Return Liquid To A Boil; Add Carrots. Cover & Cook 1 Min; Remove With A Slotted Spoon. Add Kale, Cover & Cook 1 Min. Drain. Line A Serving Platter With Cooked Kale. Arrange Leeks & Carrots in Individual Servings On Top Of Kale. Cover & Chill. Combine Green Onions, Yogurt, Garlic, Salt, Pepper & Vinegar in A Small Bowl. Stir Well. Cover & Chil. Serve Yogurt With Salad.

6 c Spinach, fresh, washed

2 c Radicchio

4 oz Bacon, cooked, diced

1 md Red onion, chopped

8 oz Mushrooms, sliced

1/2 c Toasted pine nuts

------------------------CREAMY DILL/GARLIC DRESSING------------------------ 2 Garlic cloves, fine chop

1/4 c Buttermilk

3/4 c Light sour cream

2 tb Lemon juice

2 tb Fresh dill, chopped

pn Sugar Salt Pepper, fresh ground The salad tastes fresh and summery although it is made with winter greens. To toast pine nuts, place on a cookie sheet and bake at 375F(!()C) for 5 minutes. The dressing is low calorie and it will keep for a week. 1. Strip spinach from its ribs and tear into bite sized pieces. Place in

large salad bowl. Tear radicchio into bite sized pieces and add to spinach. 3. To make dressing, whisk together all ingredients in a bowl. Taste for

seasoning adding more lemon juice and dill to taste. Use about 3/4 cup(175ml) dressing for salad and reserve the remainder to use as a dip or to dress another salad.