Foods Recipes

8 oz Flat Thai noodles (gwit dio)

4 tb Vegetable oil

2 tb Garlic, chopped

---------------------------------SEASONINGS--------------------------------- 1/2 c Peanuts, crushed

2 tb Chopped sweet pickled radish

1/4 lb Tofu, diced

2 tb Soy sauce

2 ts Sugar

1 ts Red pepper flakes

Juice of 1/2 lime 3 ea Green onions, chopped

---------------------------------CONDIMENTS--------------------------------- 1 c Bean sprouts

3 tb Soy sauce

2 tb Red & green chili peppers,

-- slivered Sugar, optional Lime wedges Boil noodles in ample lightly salted water for about 7 minutes, or until *al dente*. Drain. Heat the oil in a wok over medium heat. Add the garlic & stir-fry until the colour changes. Add the noodles & stir well. Add all the SEASONINGS & stir-fry for 5 to 7 minutes, being careful not to break the noodles. Transfer to a serving dish & serve the CONDIMENTS in small dishes on the side. You might want to sprinkle some extra sugar on the noodles.

2 md Cucumbers

1 ts Salt

1/4 c Basil, fresh leaves chopped

OR 2 tb dried 3 tb Peanuts, dry roasted

1 Jalapeno pepper, fresh

2 tb Vinegar, white

2 tb Honey

2 tb Sesame oil

Peel, seed and coarsely chop cucumbers. Combine the cucumber and salt and let sit for 30 mins, then drain. Remove seeds and membrane from jalapeno pepper, chop. Peanuts can be coarsely chopped or left whole. Combine cucumber with the remaining ingredients, chill until ready to serve. This salsa can be stored tightly covered in refrigerator for 3 - 5 days. Makes about 2 cups From Wash. Post "Recipes from an American Herb Garden" by Maggie Oster == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50

1 1/2 lb Tiny new potatoes (about 10)

-or med. red potatoes (5) 1 tb Margarine or butter; cut

-into pieces 1 tb Teriyaki sauce

1/4 ts Garlic salt

1/4 ts Italian seasoning; crushed

ds Ground black pepper ds Ground red pepper Fresh snipped rosemary (opt) Wash potatoes; scrub thoroughly with vegetable brush. Cut tiny new potatoes into quarters or the med. potatoes into 1" pieces. Place potatoes in 1.1/2-qt. microwave safe casserole. Add margarine/butter, teriyaki sauce, garlic salt, Italian seasoning, and peppers. Toss to combine. Cover; microcook on 100% power (high) for 12 to 15 mins. (14 to 16 mins. for low-wattage ovens) or till potatoes are tender, stirring twice during cooking. Stir before serving. Garnish with rosemary and serve with sour cream, if desired. Makes 5 side dish servings. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE? Source: Karen Winchell of Fort Collins, CO; BH&G (2/94) :: MM by Sue Woodward

1 1/2 lb Tiny new potatoes (about

10) or medium red potatoes

5)

1 tb Margarine or butter, cut

Into pieces 1 tb Teriyaki sauce

1/4 ts Garlic salt

1/4 ts Italian seasoning, crushed

Dash ground black pepper Dash red pepper Fresh snipped rosemary (optional) Wash potatoes; scrub throughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces. Place potatoes into 1-1/2 quart microwave-safe casserole. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper. Toss to combine. Cover; micro-cook on 100% power (high) for 12 to 15 minutes (14 to 16 minutes for low-wattage ovens) or till potatoes

are tender, stirring twice during cooking. Stir before serving. Garnish with snipped rosemary and serve with sour cream, if desired. Makes 5 side-dish servings. NUTRITION FACTS PER SERVINGS: 155 cal., 2 g total fat (0 g sat. fat), 0 mg chol, 277 mg sodium, 31 g carbo., 1 g fiber, 3 g pro. Daily Value: 2% vit. A, 29% vit. C, 1% calcium, and 15% iron. Better Homes & Gardens Magazine

3 Limes

3 c Water

1 c Sugar

12 Tangerines, may substitute

-Clementines or Oranges 6 T Rum, dark

3 T Honey

Julienned Lime zest for gar -nish Using vegetable peeler, cut lime zest (colored part of peel) from limes. Combine with the water and sugar in small saucepan. Heat to boiling, then boil 10 minutes. Remove syrup from heat. Cut peel and white pith from tangerines. Place tangerines in shallow serving bowl. Squeeze juice from limes and mix with rum and honey. Pour into lime syrup and stir to blend. Pour syrup over tangerines. Refirigerate covered, turning tangerines occasionally, at least 8 hours. To serve, remove strips of lime zest and garnish with julienned lime zest