Rinse the beans and break off the ends; dry them thoroughly to reduce spattering during deep-frying. Rinse and mince the Szechuan mustard green. Wash the dried shrimp and soak them in sherry for 1 hour. Drain them, reserving the sherry. Mince the shrimp. Mix the sherry from the shrimp with the chicken broth, water, soy […]

Preheat the oven to gas Mark 6, 400F, 200C Use scissors to cur away the thick central stem from the garlic bulbs and slice about 1/4in off the top of each bulb. Pack the bulbs into a small ovenproof dish, tuck half a bayleaf into each bulb, season generously with the salt and pepper, and […]

Cover the onion with boiling water, drain, & rinse in cold water. Drain well. Add the remaining ingredients & let stand at room temperature 30 minutes or longer.

Mix the mustard, ginger and soy sauce, blending well. Blend in the sesame oil, sesame seeds, pepper and green onion, blending thoroughly. Blend in the sour cream. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle Chips, Bok Choy

1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. 2. In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss. Tips: refrigerate sauce up to 5 days aahead, or freeze up to […]

1. Heat the butter and add the onions and garlic. Cook, stirring, until onions are wilted, about 5 minutes. Add the mushrooms, lemon juice, salt, pepper, parsley, thyme, and basil. Cook over relatively high heat, stirring frequently, until the liquid has almost completely evaporated, 8 to 10 minutes. 2. Add the ham and cook, stirring, […]

To make marinade: In jar, combine V-8 juice, salad oil, vinegar, and salad dressing mix; shake well. In bowl, combine vegetables; Pour marinade over all. Marinate in refrigerator for at least 4 hours, stirring occasionally.* NOTE: If not going to be eaten the same day, perhaps wait to add mushrooms and cucumbers until a few […]

-COUSCOUS – 1 c Couscous 1 3/4 c -Water -TOPPING – 1/3 c Chopped blanched almonds FOR THE STEW: In a 4-quart saucepan, heat the oil over medium-high heat. Add the onion and garlic, and cook, stirring, until softened. Add 1/2 tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg, and red […]

Yield: 7 quarts Procedure: Wash and prepare fresh produce as described for vegetables in sections on lima beans and corn. Hot pack–Combine all prepared vegetables in a large kettle with enough water to cover the pieces. Add 1 teaspoon salt to each quart jar, if desired. Boil gently 5 minutes and fill jars with pieces […]

Peel the onions. Parboil in about 3/4 cup water. (I do this part in a covered casserole in the e). Make white sauce with rest of ingredients. If you like a stronger onion flavor, thin the white sauce with part or all of the onion water. Otherwise, thin it with your choice of cream, milk, […]