1. Beat eggs slightly in a 1-quart glass measuring pitcher. Add apricot nectar and lemon juice; mix. 2. Combine sugar, flour and salt; gradually add to egg mixture, stirring constantly. Cook uncovered in e oven 7 minutes at High, or until thickened; stir every 2 minutes. 3. Add butter to dressing; stir until blended. Cool, […]

Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly – that should take about 5 minutes. Let the sauce cool to room temperature, then […]

Sprinkle the food to be marinated with lemon and lime juice. Combine the remaining ingredients in the container of a food processor. Process until smooth. Makes about 3/4 cup

In a skillet, fry onion in peanut oil. Add tomato & jalapeno & cook 10 minutes, till soft. In a bowl, stir peanut butter, water & arrowroot into a smooth paste. Add peanut paste to skillet. Sprinkle with pepper. Makes 1 cup. Serve drizzled over teff cakes. Will keep in fridge for 1 week.

1. Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the sorrel coarsely, and again squeeze away any liquid. 2. Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and onion in a food processor or blender. (If using a blender, make sure these ingredients are already finely […]

1. Sprinkle 1/2 teaspoon salt in a large sillet. Heat to medium and add the meat, the first two chopped onions that appear first in the recipe,the garlic. Cook until Meat is browned but still soft. 2. Add tomato sauce, catsup, water and vinegar. When mixture boils, add the rest of the salt,the remaining spices […]

Heat wok and when hot saute garlic and onion in oil. Add the clachan, chili, salt and sugar. Continue to cook until sauce is well blended, stirring constantly. Store in air-tight jar until ready for use. Yields: 1/2 cup

Combine all ingredients and whisk to blend well. Makes about 1/2 cup. Store in refrigerator for a short period. Serve with hearty salads, fish, beef, or vegetable chunks.

DIRECTIONS IN A 10IN SKILLET COOK CHICKEN AND ONION IN HOT MARGARINE OVER MEDIUM-HIGH HEAT 8 MINBUTES, TURNING CHICKEN TO BROWN EVENLY. IN A SMALL BOLW STIR TO- GETHER ORANGE JUICE, SHERRY OR WINE, BROWN SUGAR, PARSLEY, ORANGE PEEL, SAVORY, AND MACE. POUR OVER CHICKEN IN SKILLET. BRING TO BOILING; REDUCE HEAT. COVER AND SIMMER […]

Blend honey and mustard in saucepan over low heat. Stir in vinegar, Worcestershire sauce, parsley flakes, pepper sauce and salt. Add cornstarch or arrowroot and cook, stirring, over medium heat until mixture boils and thickens. Makes about 1-1/2 cup of basting for grilled or broiled Bluefish.