Wash & drain the peppers. Remove core & seeds. Dice. Place in a mortar & pound with the pestle, but be careful not to end up with a puree. Season & mix well. Chill When ready to serve, sprinkle with the chopped parsley & garlic. Moisten with lemon juice & olive oil & serve. Serve […]

Calories per serving: 123 Fat grams per serving: 1 Approx. Cook Time: 0:15 Grind onion, shallots, and garlic in a food processor into a smooth paste. Break the cauliflower into florets, slice the carrots, chiles and green pepper and cut the beans into short lengths. Heat the oil in a large pan and saute the […]

Cook jerusalem artichokes in salted water until nearly soft. Chop finely, and transfer to a bowl. In a pan, fry ham and shallots in butter for 5 minutes. Add to the bowl, along with the garlic, chives, and salt and pepper. Mix well. Fill the eggroll wrappers with the jerusalem artichoke mixture, and roll as […]

Cook turnip as usual in salted boiling water, mash with butter and seasonings. Mix sliced apple with brown sugar and spices. In greased casserole layer turnip and apples with turnip layer last. Mix bread crumbs melted butter and brown sugar and put over turnip, bake in 350 F oven 50 to 60 min.

*Eggplant should be young, firm, a deep purple and without surface blemishes or scars.* Saute garlic, onion, celery and green pepper in hot oil in a skillet (I use my beloved wok) for about 5 minutes. Add mushrooms and saute 1 minute longer. Add eggplant slices to skillet, stirring well for an additional 5 minutes. […]

Boil yams in skins until tender; peel. Leave small potatoes whole; cut medium potatoes in halves or thirds. Wrap each in slice of bacon, securing ends with toothpicks. Bake on rack in shallow pan in moderately hot oven 400 degrees, 15 to 20 minutes, or until bacon is done and crisp. Serves 8.

–GOMA (SESAME DRESSING– 4 tb White sesame seeds 2 tb Sake (Japanese Rice Wine) 2 ts Sugar 1 tb Japanese soy sauce 1 ts Rice vinegar This spinach dish is standard fare for a Japanese meal. This dressing may also be used with a variety of other green vegetables, so dont hesitate to experiment. IN […]

Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products. Procedure: Wash, remove seeds, cut into 1-inch-wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. […]

Combine Butter and Garlic. Rub inside surface of shallow heavy casserole (2 1/2 to 3 quart) with some of this mixture. Spread remaining butter and garlic on a fold of foil and place in the freezer until hard. As you use this, cut it into small chips. Peel potatoes and cut into 1/8″ thick slices. […]

1>. Cook and stir onion in butter until tender. Add broth, lemon juice and garlic powder. Bring to boil. 2>. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. 3>. Stir in green beans, almonds and dill; cover. Let stand 5 minutes.