Grind all ingredients together. Makes about a quarter pound.

Place drained, dried peas in soup kettle. Add chicken broth; bring to a boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt butter in skillet; saute carrots and onions until onions are golden; add leeks and lettuce; simmer on low for 10 minutes. Stir vegetable mixture into soup; add sugar […]

Bring large pot of water to boil. Cut onion into thin slices. In a large skillet, warm the oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes. Add the tomatoes, oregano, basil and pepper, and bring the mixture to a […]

Cream butter in electric mixer. When light and fluffy, beat in tomato paste, salt and sugar. Transfer to serving bowl, chill until ready to serve. Serve cold, with hot grilled or fried fish.

In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & hot sauce. Set aside. Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce & cook 1 minute. Add bean sprouts […]

SAUCE 1 Garlic clove, minced 2 ts Oil 4 tb Dry sherry or broth 4 tb Soy Sauce 1/4 ts Crushed Red Pepper –FINAL TOUCH– 2 ts Cornstarch 2 tb Water Preparation Time: 10 min. Cooking Time: 40 to 45 min. 1. Mix sauce ingredients together and set aside. 2. Trim pork chops of fat […]

Wash and dry the chillies. Cut off the stalks and chop. Mix all the ingredients together about 15 minutes before serving. Warning this one is for fire eaters only!!!

CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently to remove excess water. Pat dry with paper towels. In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3 tablespoons of […]

Mix ingredients well. Spoon into egg roll wrappers (for fullsize egg rolls) or won ton skins (for smaller appetizers) following package directions. Deep fat fry in enough peanut oil to cover in batches until golden brown. I prefer more peanut butter (chunky) and to use the smaller won ton skins as they are easier to […]

In a small saucepan combine the vinegar, water & sugar. Bring to a boil and boil for 5 minutes, stirring occasionally to make sure the sugar is dissolved. Remove from heat and allow the mixture to cool. Put the peanuts and vinegar-sugar mixture into a food processor or blender and puree until smooth. Add the […]