Herbal Recipes

Herbal Salad Dressing • • • • • • 3/4 cup Olive Oil 1/3 cup Red Wine Vinegar 3 Garlic cloves, minced 1 tablespoon each: fresh Basil, Parsley, & Chives 1 teaspoon each: fresh Dill, Marjoram, Tarragon Salt & Pepper to taste

Blend all ingredients together in a jar or cruet. Refrigerate overnight. Shake before using. Store any unused dressing in refrigerator. Yuletide Slaw • • • • • • • • • 4 cups Red Cabbage, shredded 1/4 cup Lemon Juice 1/2 teaspoon Black Pepper, coarse ground 1 teaspoon Salt 1/2 cup Green Onions, chopped 2 teaspoons Sugar 1/4 cup Salad Oil 2 tablespoons Parsley 1 Green Bell Pepper, chopped

Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving, makes 8 servings. Spinach Salad • • • • • • • • 1 lb. Spinach leaves 5 Green Onions, chopped 4 slices Bacon, fried crisp & drained 2 tablespoons Red Wine Vinegar 1 tablespoon Lemon juice 1 teaspoon Sugar Salt & Pepper to taste 2 Eggs - hardboiled - cooled & chopped

Wash spinach leaves in cold water. Pat dry w/paper towels and tear into bite sized pieces. Combine spinach and onions in large bowl. Crumble bacon over spinach mixture. In a small bowl, combine vinegar, lemon juice, sugar, salt, and pepper. Pour vinegar mixture over spinach and toss. Sprinkle with egg. (Serves 4-6 people) Baked Acorn Squash with Apples • • • • • • 2 Acorn Squash 2 Apples - peeled, cored, and chopped 4 teaspoons Honey 2 teaspoons Lemon juice 4 tablespoons chopped Pecans 1/2 teaspoon Cinnamon

1/4 teaspoon Nutmeg

Heat oven to 350, cut squash in half and scoop out seeds. Place cut side down in a baking dish and add about 1/4 inch water to the baking dish. (This will help keep the squash from drying out.) Bake for 30 minutes. Combine apples, honey, pecans, and lemon juice. Remove water from the pan and turn squash cut side up. Stuff squash halves with apple mixture. Sprinkle with cinnamon and nutmeg, and bake for an additional 30 minutes. (Serves 4) Wassail • • • • • • • • • • 3 Cinnamon sticks 6 Cloves 4 Cardamom pods 2 Oranges, sliced 1 Lemon, sliced 1/3 cup Raisins 1 quart Wine (or white Grape juice) 2 Apples, peeled & sliced 1/2 gallon Apple juice 2 pieces crystallized Ginger

Tie cinnamon, cloves, ginger, and cardamom into a piece of cheesecloth. Place spice bag, oranges, apples, lemon, and raisins in a large pan with the wine. Cover and simmer for 1 hour. Remove spice bag and fruit, add cider. Stir and heat mixture. Serve hot. Soft Mead • • • • 1 quart Water, preferably Spring Water 1 cup Honey 1 sliced Lemon 1/2 tsp. Nutmeg

Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising "scum" with a wooden spoon. When no more rises add the following: pinch Salt juice of 1/2 Lemon Strain and cool. Strawberry Orange Smoothie • • • 2 cups Tangerine-Orange Juice 1 cup ice 1 pint Strawberries, stems removed (set aside 4 with stems)

Combine ice and orange juice in a blender until ice is crushed. Add strawberries (except the 4 with stems) and process until smooth. Garnish with strawberry.

Orange Frost • • • • • 6 ounce frozen concentrated Orange Juice 1 cup Milk 1 cup Water 12 ice cubes 1/3 cup Sugar

Combine ingredients in blender, mix until smooth. Marinated Mushrooms

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1/2 cup Italian Dressing 2 lbs Fresh Mushrooms 2 teas. Lemon Juice

In large saucepan, heat Italian dressing & mushrooms over medium heat for 5 minutes, then add the lemon juice. Remove from stove and pour into large baking dish. Cover & marinate in refrigerator, stirring occasionally, for 4+ hours. (Makes 4 cups) Stuffed Mushrooms • • • • • • • • • • • 2 tablespoons Butter, divided 1/4 teaspoon dried Thyme 2 tablespoons diced Green Pepper Salt Pepper 1/4 cup chopped Mushroom stems 2 tablespoons chopped Onion 1/2 lb. large Mushrooms, stems removed 3/4 cup Bread Crumbs 2 tablespoons cooked, crumbled Bacon Grated or shredded Parmesan or Mozzarella cheese (optional)

Preheat oven to 350 degrees F. Melt 1 tablespoon of the butter over low heat and sauté' the mushroom stems, green pepper, and onions until tender. Mix in the bread crumbs, bacon, thyme, salt & pepper. Spoon the mixture into the mushroom caps. Place the caps on a cookie sheet. Melt one tablespoon of the butter & drizzle over the caps. Sprinkle each with cheese. Bake for 15 minutes. Serve hot. (Makes about 1 ounce)

Beef Stuffed With Cream Cheese • • • • • • 1/2 pound thin sliced Roast Beef 8 oz. Cream Cheese, softened 1 clove Garlic, minced 1 Tbsp. Lemon Juice 1/2 tsp. seasoned Salt 1 Tbsp. prepared Horseradish

Combine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Lace seam side down on a platter and refrigerate for several hours. When ready to serve slice into 1/2 inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce. Spiced Lemon Pears • • • • • • 1 1/2 cups Water 1 cup packed Light Brown Sugar 1/4 cup Lemon Juice (from concentrate) 2 Cinnamon Sticks 6 whole Cloves 4 Fresh Pears, halved, pared, & core removed

In large saucepan, combine all ingredients except pears. Bring to boil; cook & stir until sugar dissolves. Add pears, cover & simmer until tender (about 10 minutes), can be served warm or chilled. (Serves 8) Strawberry - Almond Peaches

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2 1/2 cups fresh Strawberries 4 tablespoons Sugar - divided 1/2 cup Whipping Cream 1/2 teaspoon Almond extract 4 tablespoons finely chopped, Toasted Almonds - divided 4 large Peaches Lemon Juice

Remove stems from strawberries and slice fruit. Place in small bowl with 2 tablespoons sugar and 2 tablespoons almonds. Stir and allow for it to sit for 20 minutes. Slice peaches in half, remove pits, and peel. Sprinkle with lemon juice. Set each half on plate, depitted side up. Whip the cream; when stiff whip in remaining 2 tablespoons sugar and the almond extract. Spoon the strawberry mixture over each peach, filling the indentation. Top with whipped cream and sprinkle with remaining almonds. (Serves 8) Stovetop Scalloped Apples • • • • • • • • • 6 Granny Smith Apples, peeled and sliced 1/4 cup Butter 1/4 cup granulated Sugar 1/4 cup light Brown Sugar 1 tsp. Cinnamon 1/4 tsp. Nutmeg 1/8 tsp. ground Cloves 1/8 tsp. ground Ginger 1 tsp. vanilla

Place apples in a nonstick saucepan with butter. Cook for several minutes. Add sugars, spices and vanilla and continue cooking until apples are tender, about 15 - 20 minutes over low-medium heat. Sweet and Sour Quick-Pickled Vegetables • • • 1 cup Baby Carrots, scraped 1 heaping cup bite-sized Cauliflower Florets 1 cup String Beans, trimmed, cut into l-inch lengths 1 small Zucchini, sliced l/4 inch thick l-pound jar Pearl Onions, drained, liquid reserved

Marinade: Liquid from pearl onions, plus enough water to make 1 1/2 cups 1/2 cup cider vinegar 1/2 cup apple juice 1 teaspoon salt 1/2 teaspoon each: dried dill, oregano. Steam the carrots, cauliflower, and string beans briefly until just crisp-tender. Rinse under cold water until they are completely cool. Combine with the zucchini and pearl onions in a mixing bowl and stir together. Stir the marinade ingredients together in a mixing bowl until thoroughly combined. Divide the marinade between two 1-quart jars. Divide the vegetables between the jars. Cover and refrigerate for at least 24 hours before serving. (Makes 5 cups) Fried Honey Cakes • • • • • • • • 1/2 cup sweet White Wine 2 tablespoons Sugar 1 Egg 1 cup Honey 2/3 cup Flour 1/8 teaspoon Nutmeg 1/8 teaspoon Cinnamon Oil for frying

1/8 teaspoon Salt

Beat the wine & egg in a medium bowl. Combine the flour cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat a 1/2-inch of oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time frying until golden brown. Drain on paper towels.Dip into the honey and serve, produces 1 1/2 ounce.)

Fairy Biscuits • • • 5 cups self-rising Flour 3/4 cups Shortening 1/4 cup Sugar 1 package Dry Yeast 1 cup Buttermilk

Dissolve yeast in warm water. Sift Flour and add it to sugar and shortening. Add yeast and buttermilk, knead well. Do not let rise before baking store in refrigerator if not baking right away. Bake at 400 for 15 minutes.

Moon Crescents • • • • • • 1 cup finely ground Almonds 1 1/4 cups Flour 1/2 cup Confectioner's Sugar 2 drops Almond Extract 1/2 cup softened Butter 1 Egg Yolk

Combine almonds, flour, sugar, and extract until thoroughly mixed. Work in butter and egg yolk until blended. Chill dough. Preheat oven to 325. Pinch off pieces of dough the size of walnuts and shape into crescents. Place on greased cookie sheet and bake for 15 - 20 minutes.

Rhubarb Pie • • • • • • • • • 3¼ cups Flour, divided 1 teaspoon Salt 1 tablespoon Vinegar 1 Egg, well beaten 1¼ cups Shortening 4 tablespoons Water ½ teaspoon grated Orange Peel 3 cups Red Rhubarb stalks, chopped 1½ cups Sugar

Preheat oven to 425. Sift 3 cups flour and salt into a large bowl. Cut shortening into flour until coarse crumbs form. Combine egg, vinegar and water in a small bowl-drizzle over flour. Mix dough lightly until it forms a ball, and then divide in half. Roll out both halves on floured surface. Fit half into an 8-inch pie pan. Reserve second half for top of pie. For filling, mix ¼ cup flour, sugar, and orange peel. Put half of the rhubarb into pie shell and sprinkle with half of the sugar mixture. Repeat and dot with butter. Cover with reserved crust, slicing vents. Sprinkle with sugar and squeeze edges together to seal top and bottom. Cover edge with foil strip to keep from burning and bake 35 minutes. Remove the foil and bake another 15 minutes Potato Leek Soup • 3 Leeks 2 tablespoons Olive Oil

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4 ½ pounds peeled Potatoes 6 cups Chicken or Beef Broth ½ pound smoked Ham or Pork Salt and Pepper to taste

Wash and cube potatoes, set aside. Clean the leeks thoroughly (they are full of sand), and dice. Heat the olive oil in a large pot and sauté the leeks until they just start to brown (about 2 minutes) then add the potatoes and broth. Cover and simmer until the potatoes are tender (about 30 minutes), then mash about half of the potatoes with a potato masher. This is to thicken the soup. Dice the meat and add it to the pot along with the salt and pepper. Simmer until the meat is done. Garnish with chopped green onion.

Broccoli and Cheese Soup • • • • • • • • • • • 1/3 cup butter 1 head fresh broccoli, washed 1 small onion, chopped 2 cloves garlic, minced 1/3 cup flour 2 cups half and half or light cream 2 cups chicken broth 1 tsp. Worcestershire sauce Salt and pepper to taste 2 cups sharp cheddar cheese, grated 1/4 cup green onions, chopped

Cut the florets off the stalk and into bite sized pieces. You can also peel the stalk, cut off the bottom inch or so and then cut the stalk into thin slices. Melt butter in a saucepan and sauté broccoli, onion and garlic until tender. Combine flour and half and half or cream and stir until smooth. Gradually add to broccoli. Add chicken broth, Worcestershire sauce and salt and pepper and stir until thickened. Add grated cheddar cheese and stir over low heat until cheese is melted. Serve warm with chopped green onions for garnish if desired

Vegetable Pizza • 1 8-oz. can refrigerated Crescent Rolls 3-oz. Cream Cheese, softened 1/3 cup Sour Cream 2 Tbsp. Mayonnaise 1 clove minced Garlic 1 Tbsp. chopped fresh Dill 2 cups chopped raw vegetables, (broccoli, cauliflower, cucumbers, carrots, cherry tomatoes, etc). 1 cup shredded cheddar cheese

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Unroll the sheet of crescent rolls. Do not separate. Place the sheet on a baking sheet and bake for 15 minutes at 375 degrees. Meanwhile, combine cream cheese, sour cream, mayonnaise, garlic and dill together and blend well. Allow crescent rolls to cool and spread cream cheese mixture over rolls. Top with assorted vegetables and sprinkle with cheddar cheese. Cut into squares and serve. Potato Nettle Soup

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2 cups Nettle Leaves (young shoots) 1 Onion 6 small Potatoes 8 cups Water 1 tsp Vegi-Sal 1 tsp. Parsley

3 cloves Garlic Puree onion, garlic, and nettles with 1 cup of water. Cut potatoes into small pieces. Simmer pureed mixture with potatoes and remaining water for 45 minutes or until tender. Use a potato masher to mash the potatoes making the soup thick and creamy. Violet Vinegar

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2 cups Wild purple violets 2 cups vinegar Pack a pint jar tightly with the violets flowers. Pour the vinegar (unheated) over the violets. Cover tightly and allow for it to stand in a sunny window for 4 or 5 days. Strain and keep refrigerated. Use in salad dressings. Purple Basil Vinegar

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4 cloves garlic 1 cup purple basil leaves 2 cups wine vinegar Pack basil and garlic into jar. Cover with vinegar. Let stand in cool dark place for 4 weeks. Strain and bottle in glass jars. Rosemary Tarragon Vinegar

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1 handful fresh rosemary 1 handful fresh tarragon 2 cups wine vinegar Cover herbs in glass jar and allow settling in cool dark place for 4 weeks. Strain and bottle. Herbed Rice Mix

3 pounds Basmati rice 2 cups dried celery flakes 2/3 cup dried minced onion 1/2 cup dried parsley flakes 2 tablespoons dried chives 1 tablespoon dried tarragon 3 to 4 teaspoons salt 2 teaspoons pepper Mix well and store in a container. To prepare: Use 1 cup rice to 2 cups water and simmer until tender. Vegan Cannelloni

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30ml (2tbsp) olive oil 1 small onion, skinned & finely chopped 1 garlic clove, skinned & crushed 225g (8oz) cooked red kidney beans 100g (4oz) mushrooms, chopped 225g (8oz) fresh spinach, chopped 5ml (1tsp) chopped fresh basil or 2.5ml (1/2tsp) dried 2.5ml (1/2tsp)dried oregano 1.25ml (1/4tsp) grated nutmeg sea salt & freshly ground black pepper to taste 2 x 397g (14oz) canned chopped tomatoes 2 big pinches of cayenne pepper

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16 sheets of fresh/dried lasagna 600ml (1pt) white sauce – 2 tbsp olive oil 600ml (1pt) unsweetened soya milk 50g (2oz) plain flour/all purpose 1/2tsp garlic granules 1/2tsp mustard powder (opt) Sea salt & freshly ground black pepper to taste Preheat oven at 190oc/375of/gas mark 5. Heat oil in large frying pan at medium temp, add onion, garlic, and fry gently for 5 minutes, until soft. Add beans, mushrooms, and fry for 5 minutes. Add spinach, herbs, nutmeg, salt, pepper. Fry gently for 3-5 minutes, transfer to a bowl. Mix cayenne pepper with chopped tomatoes. Coat the bottom of a large oven-proof dish with a thin layer of the chopped tomatoes. Spoon a little of the bean mixture onto one of the fresh lasagna sheets, if using dried, boil sheets & drain before using, roll lasagna up around filling, place seam down in the dish. Repeat with remaining filling & lasagna until all used up; arrange cannelloni side by side in a single layer. Pour chopped tomatoes over the top. Make white sauce by placing all ingredients into a pan, whisk over medium heat until thickened, coat cannelloni with white sauce. Bake until golden brown & bubbling. Serve hot, serves 4. Mild Mustard

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1/2 cup Mustard Powder Water to make a paste 4 teaspoons Turbinado Sugar 1 teaspoon salt 1 teaspoon Vinegar 1/4 teaspoon Tumeric Cover paste with boiling water and let it to sit for 30 minutes. Drain off excess water. Repeat process soaking for 5 minutes then drain. Stir in sugar and spices.

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Orange Honey • 1/2 cup honey 4 drops of orange essential oil Mix together well. Enjoy in teas or on muffins. Garlic & Parsley Pesto • • • • • • 2 bunches fresh parsley 2 bulbs garlic 1/4 teas. Salt 1/4 teas. Pepper 1/4 teas. dry mustard 1/4 cup Red wine vinegar Sunflower oil Wash parsley and allow moisture to dry and leaves to wilt slightly. Grind in food processor. Peel garlic and grind in food processor. Mix all in a bowl with vinegar. Add sunflower oil until mix is well saturated. Store fridge in glass jar. Toss on pasta, potatoes or meats. Rose Geranium Blackberry Liqueur • 4 half pints blackberries 1 cup rose geranium leaves

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4 cups vodka 1/2 cup white wine 1 cup sugar 1/2 cup water

1. Combine the berries, geranium leaves, vodka, and wine in a large container with a tight-fitting cover. 2. Set the mixture in a cool dark place to season for one month. 3. Open the container and bruise the berries slightly. 4. Cover and allow the mixture to steep for another five days. 5. Next, strain the mixture. Then pour through a filter. 6. Boil the sugar and water together in a saucepan until the sugar is dissolved. 7. Allow mixture to cool and gradually stir into the liqueur. Taste, when the liqueur is to the desired sweetness, bottle and age for approximately 4 to five weeks. 8. Age in a cool dark place (makes about one to two quarts). Mexican Corn Bread • • • • • • • 1 cup yellow corn meal 1 cup flour 1/4 cup brown sugar 1 tablespoon baking powder 2 teaspoons chili powder 1/2 teaspoons cumin powder 1/4 teaspoon garlic powder 2 teaspoons cilantro, chopped or dried 1/2 teaspoon oregano, chopped or dried dash cayenne pepper 1/3 cup oil 1 egg 1 cup milk

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1. Combine dry ingredients and herbs in bowl and mix well. 2. Combine oil, egg and milk together. Mix well. Stir into dry ingredients until just blended. 3. Pour into well buttered 8" square pan. 4. Bake in hot oven, 400 for 25 minutes or until done. Serve warm. Cajun Minted Chicken Wings

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3 pounds chicken wing drumettes 1 can beer Olive oil Red & black pepper Dash Tabasco brand pepper sauce Pinch cumin

1. Wash and drain fresh chicken drumettes. Place drumettes in bowl. Add beer and marinate for 2 hours. 2. Remove drumettes from marinade and place on baking sheet, season with olive oil, red and black pepper to taste. Add a dash of Tabasco sauce and a pinch of cumin. Bake in 350 degree oven until tender. Sauce: 2 cups chicken broth 2 tablespoons tomato paste 1/4 cup water mixed with 1 tablespoon cornstarch 1. Bring chicken broth to boil. Add tomato paste. Thicken with cornstarch and water to make a light smooth sauce. Dish preparation: 3 teaspoons olive oil 1/2 cup onions, thinly sliced 4 ounces Tasso, sliced or diced (smoked ham may be substituted) 2 ounces fresh mint thyme, marjoram, garlic to taste


In large heated skillet, add 3 teaspoons olive oil, onions and Tasso, sauté for three minutes. 2. Add chicken drumettes, sauce and 2 ounces of fresh chopped mint. Simmer for 10 minutes.

3. Season to taste with fresh thyme, marjoram and garlic. If you prefer a spicy sauce, add more red and black pepper and garnish with sliced jalapeños, 4. Serve over rice in the Louisiana-style, serves 12.

CANLIS SPECIAL SALAD 2 Tbsp. Olive Oil 1 Large clove garlic 2 Tomatoes, peeled and cut in eighths 2 Med. heads Romaine, torn or sliced in 1-inch strips 1/4 Cup chopped green Onions with tops. 1/4 Cup freshly grated Romano Cheese 1/4 lb. Bacon, fried crisp, drained and finely chopped Canlis Special Dressing 1 Cup croutons

Pour olive oil into large wooden salad bowl, sprinkle with salt, and then rub bowl firmly with the large clove of garlic. Remove garlic and discard. Place tomato pieces in bottom of salad bowl, put in torn or sliced Romaine, chopped green onions with tops, freshly grated Romano cheese and finely chopped bacon. Before serving, pour Canlis Special Dressing over the salad following a Z line for even distribution. Add croutons last. Toss salad well. Serve at once on chilled plates, makes 6 generous servings. CANLIS SPECIAL DRESSING 1/3 Cup Olive Oil 1/3 Cup Lemon Juice 3/4 tsp. chopped fresh Mint or tsp. crushed dry Mint 1/4 tsp. freshly ground Black Pepper 1/4 tsp. dried Oregano 1 Egg

In small bowl combine olive oil, lemon juice, mint, freshly ground black pepper and oregano. In a small saucepan bring water to boiling. Place egg in boiling water; turn off heat and let stand 1 minute. Add coddled egg to olive oil mixture and whip vigorously. Pour dressing over Canlis Special Salad, makes about 3/4 cup salad dressing. CITRUS SALAD WITH AVOCADO 3 Corn Tortillas 4 Oranges, medium size 4 Grapefruit, medium size 1/8 cup Honey 1/8 cup Raspberry vinegar 1 Avocado, peeled and sliced 6 sprigs fresh Mint for garnish (opt)

Slice corn tortillas into very thin strips. Dry the strips by placing on a cookie sheet and baking in a preheated 225 degree oven for approximately 15 minutes. Set aside. Grate the oranges to obtain approximately 2 teaspoons of orange rind (zest) for each serving. Set aside. Peel oranges and grapefruit; section and seed. Set sections aside. In large bowl mix honey, raspberry vinegar, orange rinds (zest) and tortilla strips. Toss all ingredients gently. Top with avocado slices and a sprig of fresh mint for garnish (serves 6). BRISKET SALAD Salad greens 1 large red pepper 1 large green bell pepper 2-3 Scallions Medium head of Cabbage 6 Radishes 6-8 slices cooked Brisket

Put salad greens on platter. Place slices of brisket on greens. Cut tops and ends from peppers, remove seeds and membranes and julienne strip them. Also cut scallions on a slant, slice the radishes, and shred the cabbage. Mix and toss well. Toss well with Chipotle Chili Vinaigrette (See Dressings). Toss again. Top the brisket with the vegetables. Sliced avocados may be added for garnish. TARRAGON BEAN SALAD 3 cups snap Beans, green and/or yellow bias sliced into 1-1/2 inch lengths 2 tbsp Vinegar 2 tbsp Salad Oil 1 Shallot, finely chopped 2 tsp. snipped fresh Tarragon or tsp dried Tarragon, crushed. 1 tsp Sugar tsp dry Mustard 1/4 tsp Salt 1-15 oz. can Garbanzo Beans, drained 1 medium Tomato, coarsely chopped

Place a steamer basket in a saucepan; add water till it almost touches the bottom of the steamer basket. Add beans and steam for 18-22 minutes or till crisp-tender; drain.

Meanwhile for dressing, in a screw-top jar combine vinegar, salad oil, shallot tarragon, sugar, mustard and salt. Cover and shake well to mix. In a salad bowl combine cooked beans, garbanzo beans and tomato. Add dressing, toss gently to coat. Cover and chill about 4 hours, stirring once. Serve with a slotted spoon. Makes 4 side-dish servings. AVOCADO SALAD 2 Avocados, peeled, cut up and coated with 1/4 cup of lime juice. cup Cilantro 2 Jalapeno Peppers 1 clove Garlic 1/4 cup chopped Onion cup chopped fresh Tomatoes 2 tsp. Lime juice

Blend all of the above ingredients except the avocados. Coat the avocado with the blended mixture. Add salt and pepper just prior to serving. Place salad on plate and surround with the sauce (recipe below). SAUCE 1 lb. Tomatillos lb. red Tomatoes 2 Jalapeno Peppers 1/4 tsp. Cumin 2 tsp. Lime juice

Blend to puree, surround avocado salad (above). Serve with tortilla chips or form into tacos with flour tortillas. RICE SALAD 1 small Onion cut into 1/4 inch dice 1 tbsp. Olive oil 1 cup uncooked long grain Rice 1/4 tsp. Chili powder 1/8 tsp. Tumeric inch piece of Cinnamon stick 3 &; cups defatted Chicken broth Salt and freshly ground black Pepper 2 tsp. finely ground Lime zest 3/4 cup cooked baby Lima Beans 3/4 cup cooked red kidney Beans skinless and boned Chicken breast, shredded 1 small smoked spicy Sausage (Turkey or Cajun) cut into small pieces, optional 2 tbsp. chopped Cilantro or flat-leaf Parsley 6 Lime wedges for garnish lb sugar snap Peas, blanched cup, diced 1/4 inch, red bell Peppers

Warm up oil in large saucepan. Add onions, reduce heat, stirring for 10 minutes or until onion is wilted. Add rice and spices; stir to coat. Add the broth, bring to a boil, stir and reduce heat to median low and simmer, covered, for 20 minutes until the rice is tender. Fluff with a fork and transfer to a large bowl, season with salt, pepper and lime zest. Toss in peas, bell pepper and beans. Add the shredded chicken, sausage and cilantro. Adjust the seasonings and serve in small bowls. Serve at room temperature with lime wedges (Serves 6). GARDEN PASTA SALAD 4 ripe Tomatoes, seeded and cut into 1/4 inch dice 1 seedless Cucumber, peeled and cut into 1/4 inch dice 1 red Bell Pepper, cored, seeded, and cut into 1/4 inch dice 1 small yellow Squash (ends trimmed off), cut into 1/4 inch dice 1 Zucchini, cut into 1/4 inch dice 3 Scallions, thinly sliced cup golden Raisins Finely grated Zest and juice of 1 Lemon 1 ripe Avocado, peeled, pitted, and cut into inch dice 1/3 cup Olive Oil Salt and black Pepper to taste 12 oz. Linguine 1 cup shredded Basil leaves 4 oz. soft Goat Cheese, crumbled (optional)

Combine tomatoes, cucumber, red bell pepper, yellow squash, zucchini, scallions, raisins and lemon zest in a large serving bowl. Toss the diced avocado with lemon juice in a bowl to prevent discoloration, and then add the other vegetables along with the olive oil, season with salt and pepper to taste. Bring a large pot of salted water to a boil. Add linguine and cook for 10 minutes or until just tender. Drain well and toss, while still hot, with the vegetables and the basil. Sprinkle with goat cheese, if desired, and serve immediately. BLACK BEAN AND CORN SALAD 1/3 cup Olive Oil or Vegetable Oil 1 tbsp. red wine Vinegar 1 tsp. cider Vinegar 1 Garlic clove, minced tsp. ground Cumin tsp. dried Oregano 1/4 tsp. Sugar 1/8 tsp. ground Red or Cayenne Pepper 2 cans (15 oz. each) black Beans, rinsed and drained 1 can (8 oz.) whole kernel Corn, drained 3/4 cup chopped red Onion cup chopped sweet red Pepper

tsp. Salt, optional In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight, makes 12 servings. MARINATED TOMATO PLATTER 1 tbsp. Olive Oil 3 tbsp. white wine Vinegar 1 tbsp. thinly sliced green Onion or snipped Chives 2 tsp. honey Mustard 1/8 tsp. Pepper 2 medium Zucchini or Cucumbers Leaf Lettuce (optional) 1/4 cup crumbled Feta Cheese with Tomato and basil or plain Feta Cheese (1 oz.) 3 large red and/or yellow Tomatoes, sliced

For dressing, in a screw-top jar combine oil, vinegar, green onion or chives, mustard and pepper. Cover and shake well, chill till needed. Cut zucchini or cucumbers in half lengthwise. Seed cucumbers if using, with a vegetable peeler, cut zucchini or cucumber halves into thin, lengthwise strips (about to 1 inch wide). Line a serving platter with leaf lettuce and top with sliced tomatoes. Arrange zucchini or cucumber strips among the tomatoes, making and folding the strips as desired. Shake dressing and drizzle atop vegetables. Cover, chill at least 30 minutes. Sprinkle feta cheese before serving (Makes 6 side dish servings.) FRUIT SALAD 1 large head Lettuce 1 red onion, sliced crosswise 2 Avocados, sliced in wedges 2 Navel Oranges, sliced in rounds

Arrange all fruit on platter and drizzle with Strawberry Vinaigrette (below). Garnish with berries. STRAWBERRY VINAIGRETTE 1 cup Olive Oil pint Strawberries 2 tbsp. balsamic Vinegar tsp. Salt Combine in processor until blended. CORN AND GREEN CHILI CHOWDER 4 cups Milk 1 Small yellow Onion, roughly chopped 1 Bay leaf 1 Branch of Thyme 4 Sprigs Parsley 1 Branch Marjoram 8 Peppercorns 2 Anaheim Chilies, chopped coarsely 4 Ears Corn 1 Can of Tomatillo 1 Tbl. Butter 1 Yellow Onion, finely chopped Salt and Pepper 1/4 Cup chopped Parsley 1/4 tsp. Pepper 1/4 tsp. dried leaf Tarragon, crumbled 1/4 tsp. Sugar

In a medium sized pot, heat milk, onion, bay leaf, thyme, parsley sprigs, marjoram and peppercorns over medium heat until mixture almost boils. Turn off heat, cover and steep while you prepare the rest of soup. Roast, peel and seed Anaheim chilies, chop. Remove kernels from corn, scraping the cob and reserving the milky liquid. Puree the tomatillos. Melt 2 tablespoon butter in large sauce pan over medium low heat, add chopped onion and cook until tender. Stir in chilies and corn with the milky liquid. Cook until the corn is tender, about 5 minutes. Stir in the prepared vegetables. Strain the milk mixture and add to the corn mixture and cook 30 minutes more. Stir in pureed tomatillos and heat through, season with salt and pepper to taste. Garnish with chopped parsley. CHICKEN VEGETABLE SOUP WITH LIME AND AVOCADO 1 Tbl. Canola Oil 1 finely chopped yellow Onion 1 minced clove Garlic 1 Tea. fresh Oregano 1 pinch of Salt 2 Carrots, peeled and chopped 12 green Beans, cut in 1 1/2 in. pieces 4 Cups Chicken stock 1 whole skinned Chicken breast 1 Cup cooked or canned Hominy 1 Tea. Chopped Chipotle Chili 1 Chopped Avocado Cilantro leaves Sliced Limes

2 Tomatoes, peeled, seeded & chopped Heat the oil in a large pot over medium heat. Add onion, garlic, oregano, and salt. Cook 15 minutes, add carrots, beans and tomatoes, chicken stock, and chicken. Cook until chicken is done, take the chicken out, shred and return to pot. Add hominy and chili. Cook for another 5 minutes. Serve garnished with avocado, CORN AND ROASTED PABLANO SOUP 2 Quarts Milk 2 Tbl. Cumin Seed 2 Bay leaves Sprig of fresh Rosemary or 1/2 Tea. dried Rosemary 1/4 Cup Olive Oil or 4 Tbl. unsalted Butter 2 Large Onions, diced 2 Teaspoons Salt 4 to 6 cloves Garlic, minced 2 Teaspoons ground Cumin 8 Cups fresh or canned whole kernel Corn 6 Poblano Chilies, roasted, peeled, seeded and diced 1 bunch Chives thinly sliced on diagonal, for garnish.

Combine milk, cumin seeds, bay leaf, and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from heat and let sit 20 minutes. Heat olive oil in a large saucepan or stockpot over medium heat. Cook onions with salt until golden brown, stirring frequently, for 1520 minutes. Add garlic and ground cumin and cook, stirring frequently for 5 minutes; stir in corn and diced chilies; continue cooking over low heat for 5 more minutes. Using a fine strainer strain the infused milk into the corn and Chile mixture. Bring to a very slow simmer over low heat. Simmer gently for 15 minutes. Pour 1/3 of the soup into a food processor or blender and puree; stir back into soup pot. Serve hot in shallow soup bowls; sprinkle with chilies (Makes about 8 servings.) NOTE: Roast chilies over a gas flame or on a tray under the broiler. Keep turning so that the skin is evenly charred. Transfer the charred peppers to a plastic bag, tie the top closed, and let steam until cook to touch, about 15 minutes. Pull off the charred skin by hand, and then dip the peppers briefly in water to remove any blackened bits. Entrees SAVORY THYME &PEPPER BEEF TIP ROAST 4 to 6 Lb. Beef round trip Roast (cap off) 2 Cloves Garlic Crushed 1 Tea. cracked Black Pepper Seasoning: 1 Tea. Salt 1 Tea. dried Thyme leaves

Heat the oven to 325 degrees. Combine seasoning ingredients; press evenly into roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Roast approx. 25-35 minutes per pound for medium rare to medium doneness. Remove roast when meat thermometer registers 140 degrees for medium rare, 155 degrees for medium. Let stand 15 minutes. (Temperature will continue to rise to 145 degrees for medium rare, 160 degrees for medium.) Carve roast into thin slices. 8 - 10 servings. DELICIOUS BEEF BRISKET 4 to 4 1/2 Lb. Beef Brisket 1 Large Onion, chopped 2 Bay leaves 2 Cloves Garlic 1 Tea. Peppercorns Salt 1 Tbl. Dijon Mustard  1/2 Tea. Thyme 1/2 Tea. whole Cloves 1 small dried Chipotle Pepper, chopped 6 Sprigs Parsley 3 Cups Beef broth 1 Tea. Prepared Horseradish

Mix all ingredients with broth. Cover tightly with foil and bake 325 degrees for 3 1/2 - 4 hours. Slice and place on platter, pouring juices over it. BEEF RIB EYE ROAST 4 Lb. well trimmed Beef rib eye Roast 2 cloves Garlic, crushed 1 Tea. Salt 1 Tea. cracked Black Pepper 1 Tea. dried Rosemary leaves, crushed Sauce: 1 Jar (12 oz.) brown Beef Gravy 1/4 Cup Currant Jelly 1 1/2 Tea. Dry mustard, dissolved in l Tea. water

Heat the oven to 350 degrees. Combine garlic, salt, pepper and rosemary; press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover. Roast approx. 18-22 minutes per pound for medium rare to medium doneness. Remove roast when meat thermometer registers 140 degrees for medium rare, 155 for medium. Let stand 15 minutes. (Temperature will continue to use to 145 degrees for medium rare, 160 degrees for medium) Meanwhile in a small sauce pan, combine sauce ingredients; cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices; serve with sauce (Makes 8 to 10 servings.) CABBAGE WITH MEAT SAUCE 1 Lb. Bulk Pork Sausage 1 Green Bell Pepper, chopped 1 Cup chopped Onion 1 Cup Tomato Juice 1 Can (l4-1/2 oz.) diced Tomatoes with liquid 2 Tbl. minced fresh Oregano or 2 Teaspoons dried Oregano 1/4 Tea. Salt Dash Pepper 1/4 Cup Butter or Margarine 1 Medium head Cabbage, thinly sliced

In a skillet, cook sausage, green pepper and onion until the sausage is browned; drain. Stir in the tomato juice, tomatoes, oregano, salt and pepper; simmer for l hour. Melt butter in a Dutch oven; saute cabbage over medium heat until tender, about 15 minutes. Transfer to a serving platter; top with the meat sauce. BEEF MUSHROOM STEW 1/4 Cup all-purpose Flour 1 Teaspoon Salt 1/8 Tea. Pepper 2 1/2 to 3 Lbs. Beef Round Steak, cut into cubes 2 Tbl. Cooking Oil 1 Cup Burgundy Wine or Beef broth 3/4 Cup Water 1 Jar (8 oz) whole Mushrooms, drained 1/2 Cup chopped Onion 2 Bay leaves 1 Clove Garlic, minced 1 Tbl. dried Parsley Flakes Cooked Rice or Noodles

Place flour, salt and pepper in a plastic bag; add beef cubes and shake to coat on all sides, brown beef in oil in a large saucepan. Stir in burgundy wine or broth, water, mushrooms, onion, bay leaves, garlic and parsley; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender. Thicken if desired. Serve over rice or noodles. 8 - 10 servings. POLISH SAUSAGE PATTIES 5 pounds Pork butt or steak, trimmed 5 Teaspoons dried Marjoram 5 Teaspoons Salt 1 Tea. Garlic powder 1/4 Tea. Pepper 2 Cups Water

In a food processor, process pork until coarsely ground (or have butcher grind the meat); place in a large bowl. Add marjoram, salt, garlic powder and pepper; mix well. Add water and mix well. Shape into 20 patties, 4 in. each, fry in a skillet over medium heat for 20-25 minutes or until thoroughly cooked (Makes 20 servings.) Note: Patties can be frozen. Sausage can also be stuffed into casings to make links. SEARED BRISKET 6 Lb. Brisket 2 Tbl. Olive Oil 4-6 Carrots, sliced 3 Cloves Garlic, sliced 2 white Onions, chopped 1 Tbl. Lime juice 2 Tbl. Tomato Paste 1/2 Tea. dried Oregano 2 Chipotle Peppers (unchopped) Chicken Stock Salt and fresh ground black pepper

Remove all excess fat from brisket. Place on wax paper; add salt and fresh ground black pepper. Dredge well in flour, shaking off access. Place in large Dutch oven in hot oil and brown well on both sides. Remove from pan. Add carrots, garlic and onions to Dutch oven and sauté about 4-5 minutes, stir in tomato paste, oregano and peppers, place the brisket back into the pan and cover with chicken stock 3/4 way up in the pot. Cover and cook for several hours or until fork tender. Remove brisket from pan, remove fat from top of juice, and lift out peppers. Place the vegetables and small amount of the juice into the blender, strain and add back into the pot. Adjust seasoning, adding a tablespoon of lime juice to the sauce, thin with a little stock or water if too thick.

Slice the brisket and place on serving platter, pouring sauce over brisket, top with chopped scallions or green onions. MARINATED BRISKET 1 10-12 Lb. Brisket 1/4 bottle Sherry cooking wine 1 Tbs. Soy Sauce 1 Tbl. Worcestershire sauce 1 Large Onion, chopped 1 chipotle Pepper, rehydrated, seeds and membranes, removed 1 bottle Kikkoman Teriyaki Marinade

Place all ingredients except last 2 items, in a large plastic bag, close and lay bag in a container where the brisket will be in a flat level position. Place in refrigerator for 2 hours, turning bag over every 30-40 minutes. Remove brisket from bag and place in a baking pan and cover with foil. Bake at 350 degrees for l hour. Reduce heat to 250 degrees for 3 hours. Drain all but 1/4 inch of broth (Reserve broth for later use). In a bowl mix Mesquite BBQ sauce and Kikkoman Teriyaki Marinade, basting brisket with 1/2 mixture, bake 45 minutes; basting with balance of mixture, bake another 30 minutes. Let cool, refrigerate, then slice and heat; basting sauce on top. HERBED PORK ROAST 3 Tbl. finely chopped fresh parsley, divided 2 Teaspoons Paprika 2 Teaspoons dried Basil 2 Teaspoons Salt (opt.) 1 Teaspoon Pepper 1 Tea. Garlic powder 1 Tea. dried Oregano 1/2 Tea. crushed Fennel seed 1/2 Tea. dried Thyme 1 boneless extra-lean Pork Roast (about 2 pounds)

Combine half of the parsley with the herbs and seasonings. Rub over roast. Place in a shallow pan; cover with remaining parsley. Roast uncovered at 325 degrees for 35 minutes per pound or until the internal temperature reaches 160-180 degrees. Yields: 6 servings. CATFISH WITH PARSLEY SAUCE SAUCE: 2 Cups tightly packed fresh Parsley leaves 1/2 Cup Olive Oil 1/2 Cup chopped Pecans 1 Garlic clove, minced FILLETS: 1 Cup all-purpose Flour 1/2 to l Tea. Cayenne Pepper 1 tea. Salt 6 Catfish Fillets 1 to 2 Tbl. vegetable Oil 1 to 2 Tbl. Butter or Margarine 1/2 Cup grated Romano Cheese 1/2 Cup grated Parmesan Cheese 2 Tbl. Butter or Margarine, cut in pieces

In a food processor or blender, process parsley until coarsely chopped. Add remaining sauce ingredients; process until smooth. Refrigerate. Combine the flour, cayenne pepper and salt in a bowl. Dredge each fillet; shake off excess. In a skillet, heat 1 Tbl. each of oil and butter. Fry fillets for 4-5 minutes or until golden brown. Turn fillet; add remaining oil and butter if necessary. Divide the sauce and spread evenly on the cooked side of each fillet. Cover and cook for 5 minutes or until fish flakes easily with a fork. Yield: 6 servings. TURKEY TENDERLOINS 1 Pkg. Turkey Tenderloins (about l pound) 3 Tbl. low-sodium Soy sauce OR Tamari Sauce Place turkey in sealable plastic bag; set aside. In a small bowl, combine soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in refrigerator 14 hours shaking once or twice more. Preheat broiler pan. Broil 4 inches from heat, turning once, 20-22 minutes or until meat is no longer pink. Slice and serve with Cranberry Chutney (Recipe follows) CRANBERRY CHUTNEY 1 Cup Water 3/4 Cup granulated Sugar 1 12-oz. package fresh OR frozen Cranberries 1/2 Cup Raisins 1/2 Tea. ground Cinnamon 1/4 Tea. ground Ginger 1 Tbl. Dijon Mustard 2 Teas. dried Rosemary leaves, crushed 

1 Cup peeled chopped Apple 1/2 Cup Cider Vinegar

1/4 Tea. ground Allspice 1/8 Tea. ground Cloves

In medium saucepan combine water and sugar; bring to boil over medium heat. Add cranberries, apple, vinegar, raisins and spices. Bring to boil, and then simmer gently 10 minutes, stirring often. Pour into mixing bowl. Place plastic wrap directly on surface of sauce. Cool to room temperature and serve or cover and refrigerate then bring to room temperature before serving. GREEN RICE 4 Cups cooked Rice 2 Eggs, beaten 2/3 Cup vegetable Oil 2 Cups grated Cheese 2 small Onions, chopped 1 Cup Parsley, chopped 2 small Green Peppers, chopped 2 Cups Milk

Mix all ingredients in order. Pour into a greased casserole dish and bake at 350 degrees for 45 minutes. This dish can also be baked in a ring mold. When placed on dish, add creamed chicken or other meats to center. HELEN'S EGGPLANT DRESSING 1 Qt. Eggplant, cooked, drained and cooled Add: 4 Beaten Eggs 2 Cups seasoned Bread Crumbs Sauté: 1/3 Cup Onion, chopped 1/3 Cup Pimento, chopped 1/3 Cup Bell Pepper, chopped 2 Cups Milk 2 Teaspoons Baking Powder

Pour into eggplant mixture, mixing well. Pour into a buttered casserole dish. Sprinkle with: 1 Tbl. chopped Parsley 1 Cup Mozzarella cheese, shredded 1 Cup cheddar Cheese, shredded

Top with a sprinkling of Paprika. Bake 40 minutes in 350 degree oven or until cheese is golden brown. Vegetables SLICED BAKED POTATOES 4 Medium Potatoes 1 Tea. Salt 2 to 3 Tbl. melted Butter 2 to 3 Tbl. chopped fresh herbs such as Parsley, Chives and Thyme 2 to 3 Teaspoons dried Herbs of your choice 4 Tbl. grated Cheddar Cheese 1 1/2 Tbl. Parmesan Cheese

Peel potatoes if the skin is tough, otherwise just scrub and rinse them. Cut potatoes into thin slices, but not all the way through. Use a handle or a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Fan them out slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425 degrees for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork. Use Caraway seeds or Cumin in place of dried herbs, if desired. Use 1 1/2 tea, for 4 large potatoes. VEGETABLE STIR-FRY 1 Cup thinly sliced Leeks 1 Tbl. snipped fresh Oregano or 1/4 Tea. dried Oregano, crushed 1 Clove Garlic, minced 1 to 2 Tbl. Olive Oil or cooking oil 1/2 Tea. Sesame Oil 1 Cup gallant Carrots 2 Cups Broccoli Flowerets 2 Cups yellow summer Squash, cut into small wedges Lemon wedges Fresh Basil

Coat a large skillet or wok with oil. Add broccoli and squash; stir fry for 2 to 3 minutes or until leeks are tender. Remove from wok or skillet; set aside. Add 1 Tablespoon olive oil and the sesame oil to wok. Add carrots, broccoli and squash; stir-fry 3 to 4 minutes or until vegetables are crisp tender, adding remaining oil if necessary. Return leek mixture to wok; heat through. Serve with lemon wedges. Garnish with additional basil, if desired (Makes 4 side dish servings.) FRENCH GREEN BEANS 1 1/2 Lbs. small Green Beans 1/4 Cup Butter 1 Stem Rosemary, cut small Juice of l lemon 1/2 cup onion, chopped Salt and Pepper 1/3 Cup chopped Basil 1 Garlic clove, mashed in salt

Sauté onions and garlic in butter with salt and pepper, add rosemary and basil to sauté, toss. Drop beans in a pan of salted water for 2 or 3 minutes, uncovered. Dip from water and add to onion mixture, toss and add lemon juice. MICROWAVE BAKED POTATOES 4 - 8 oz. potatoes Prick each potato in 2 or 3 places with a fork. Place a double thickness of paper towels on the floor or turntable of the microwave. Arrange the potatoes like the spokes of a wheel on the paper towels. Microwave on high power for 10 minutes, turn the potatoes over; microwave for 5 minutes more. Check for doneness with the tip of a sharp knife. If the potatoes are not completely cooked, microwave them a 2 minute intervals, checking for doneness. Serve with Sun-Dried tomato and Basil Topping. (Recipe follows) MARINATED TOMATO PLATTER 1 tbsp. Olive Oil 3 tbsp. white wine Vinegar 1 tbsp. thinly sliced green Onion or snipped Chives 2 tsp. honey Mustard 1/8 tsp. Pepper 2 medium Zucchini or Cucumbers Leaf Lettuce (optional) 1/4 cup crumbled Feta Cheese with Tomato and basil or plain Feta Cheese (1 oz.) 3 large red and/or yellow Tomatoes, sliced

For dressing, in a screw-top jar combine oil, vinegar, green onion or chives, mustard and pepper. Cover and shake well, chill till needed. Cut zucchini or cucumbers in half lengthwise. Seed cucumbers if using, with a vegetable peeler, cut zucchini or cucumber halves into thin, lengthwise strips (about to 1 inch wide). Line a serving platter with leaf lettuce and top with sliced tomatoes. Arrange zucchini or cucumber strips among the tomatoes, making and folding the strips as desired. Shake dressing and drizzle atop vegetables. Cover, chill at least 30 minutes. Sprinkle feta cheese before serving (Makes 6 side dish servings.) CHEDDAR CHEESE AND BROCCOLI TOPPING 1 Cup 1% Milk 2 Tbl. all-purpose Flour 2 oz. sharp Cheddar Cheese, grated (1/2 Cup) 1 Cup cooked small Broccoli flowerets Salt &;Cayenne Pepper to taste

In a small sauce pan, heat 3/4 cup of the milk over medium heat until steaming, about 4 minutes. In a cup stir together flour and the remaining 1/4 cup milk until smooth. Add the cheese and stir until smooth, then fold in the broccoli flowerets, another delicious potato topper. BUTTERNUT SQUASH 4 Cups squash, cut in 3/4 in. pieces  4 Med. Apples, peeled, plus peel 1/3 Inch of fresh Ginger 2 Tbl. Butter Place 4 cups squash in upper part of double boiler. Place apples, ginger and butter in bottom of double boiler in l inch of water. Place upper part onto pan and cook for 15 minutes. Remove top, set aside. Strain the ingredients in bottom pan through a sieve, reserving the liquid, mashing the ingredients through the sieve into the liquid. Return to fire and reduce to about half. Place the squash on a serving dish and pour the liquid over it.

BLACKEYED PEAS WITH A REAL TWIST & TASTE 1 Large Ham hock, simmered in small amount of water, until tender, reserving liquid 2 Lbs. fresh Blackeyed Peas 1 Bell Pepper, chopped 1 Large white Onion, chopped 2 ribs Celery, chopped 2 Tbl. Olive Oil 1 Large dried Chipotle Pepper 1/4 Tea. dried Thyme 2 Bay leaves 1 Qt. more or less Chicken Broth 2 Large cloves Garlic, minced

Place peas in pot after rinsing, add chicken broth, boil for about 30 minutes on medium heat. Meanwhile, coat frying pan with olive oil and saute pepper, onion, celery and garlic until tender. Add to peas. After removing ham from pan, cut up ham and place all including broth in pot with peas, adding pepper thyme, bay leaves, salt and pepper and cook until all vegetables are done. Serve over cooked rice. ROASTED BELL PEPPERS Clean and dry Green, Red and Yellow Bell Peppers. Place on top stove burner on moderate heat. Turn occasionally allowing the skins to char. After turning where all sides have roasted and charred, place in a large plastic bag, while hot and let set for 15-20 minutes. Then remove skin, stems and de-seed. These can be cut in strips, left in halves or chopped, then placed in small plastic bags and frozen for future use. They will accumulate some juices, which can be added to cooking as well. NEW POTATO POUCHES 3 Lbs. small to medium New Potatoes 2 Tbl. Butter 2 Cloves Garlic, finely chopped 2 Tbl. finely chopped Parsley Preheat oven to 375 degrees. Bake potatoes on baking sheet for 1 hour and 15 minutes. Set aside 15 minutes to cool. Melt butter in small skillet over low heat. Add garlic and cook 2 minutes, add herbs and seasoning, stir these to combine and remove skillet from fire. With paring knife cut a large X in the top of potatoes. Squeeze potato, spoon in butter mixture and bake another 5 minutes and serve. GREEN BEANS WITH ALMONDS AND BASIL 1 Lb. fresh green Beans 3 Tbl. Butter, melted 1 1/2 Tbl. minced fresh Parsley 3 Tbl. slivered blanched Almonds 1 Tea. minced fresh Basil 1 Tea. Thyme 1/2 Tea. Rosemary 1/2 Tea. Salt 1/4 Tea. fresh ground Pepper

Wash beans and remove strings. Cover and cook in a small amount of boiling water l0-12 minutes or until crisp-tender. Drain well. Sauté almonds in butter in a small skillet until lightly browned. Stir in fresh parsley and basil. Pour over green beans, tossing gently (Makes 4 servings.) ARMADILLO EGGS II 1 26-oz. can whole Jalapeno peppers 8 - 10 oz. Monterrey Jack Cheese 8 - 10 oz. Sharp Cheddar Cheese 1/2 lb. Pork Sausage 1 1/2 cups Bisquick 2 boxes Pork flavored Shake & Bake Coating mix 2 eggs, beaten

Begin by seeding jalapenos. Slice lengthwise but not in two. Leave stems (tails) on peppers. Seed under cold water and set aside to drain. Grate the cheese and toss together in a bowl. (Some cooks prefer to use the Jack-Cheddar cheese you can buy.) Stuff the peppers. Taking some cheese and squeezing it to form a "ball" that fits into the pepper. The pepper should close nicely around the cheese. Reserve a handful of cheese for the dough. Next, make the "dough" by blending the sausage and Bisquick together. Also add to the dough the handful of cheese. I prefer to use the food processor for this operation. It is dry and hard to do by hand but forms a nice ball in the food processor.

Roll the dough out to a 1/8" thickness. Wrap each pepper individually in the dough, allowing the tail (stem) to stick out but sealing all around carefully to prevent cheese from melting out. Roll each pepper in Shake and Bake. Dredge in egg and then back into Shake and Bake. Bake at 350 degrees about 25 minutes. Serve warm. I like mine dipped in Ranch Baked Goods & Desserts SWEET CICELY COFFEE CAKE 2 Cups sweet Biscuit dough 1 1/2 Cups Almond paste 1 Large can crushed Pineapple 2 Tbl. whole wheat Flour 6 Tbl. Honey 4 Sweet Cicely leaves, chopped fine

Roll out biscuit dough on floured surface until about 1/2 inch thick and oblong in shape. Spread almond paste and crushed pineapple in layers. Sprinkle with 2 Tbl. of flour and drizzle the honey over it. Top with sweet cicely leaves. Fold both sides over filling. Press seams to seal. Bake on lightly-floured cookie sheet for 20 minutes. POPPY SEED CAKE 1 cup Oil 3/4 Cups Poppy Seed* 1 cup Honey 3 Teaspoons Baking Powder 3 Eggs 1 1/2 Cup Buttermilk 3 Cups whole wheat Flour 1/2 Tea. Salt  Mix all ingredients together. Bake at 350 degrees 35 to 40 minutes or until done. *Caraway or anise seeds can be substituted for the poppy seeds if desired. LEMON VERBENA CAKE 1 2/3 Cup Sugar 1 Cup Butter flavored Crisco 2 Cups Swans Down cake flour 5 Eggs 1/8 Tea. Salt 2 Drops Lemon Extract 1/4 Cup fresh chopped Lemon Verbena leaves or 2 Tbl. crushed dried leaves

Cream together the sugar and crisco until well mixed. Add the eggs 1 at a time, mixing for one minute after each. Add dry ingredients gradually, scraping down the sides. Add the flavoring, and the verbena leaves. Pour into a Bundt pan, which is well coated with the shortening and floured. Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (test with a toothpick). Remove, set on a cooling rack for 15 minutes, and turn over onto plate. CHOCOLATE MINT CAKE 40 Chocolate Mint leaves 1/2 Cup Butter or Margarine 2 Cups Sugar 3 Eggs 2 Tbl. Vanilla 2 Cups All Purpose Flour 1/2 Cup Cocoa 1 1/4 tea. Baking powder 1 1/4 Tea. Soda 1/2 Tea. Salt 1 1/2 Cups Buttermilk

Heat the oven to 350 degrees. Butter and flour 13x9x2 inch baking pan. Layer chocolate mint leaves in the bottom of the baking pan. In a large bowl beat together butter, sugar, eggs and vanilla until fluffy. In another bowl sift flour, cocoa, baking powder and soda. Gradually add to the butter mixture until well blended. Pour batter into prepared baking pan over the mint leaves. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Put cake in the freezer and freeze overnight. Take cake from freezer and carefully peel the Mint Leaves off of the cake. While the cake is still frozen, slice into three layers, frost with Chocolate Mint Frosting. CHOCOLATE MINT FROSTING 5 Tbl. light cream 1/4 Cup chopped, fresh Chocolate Mint Leaves 1/2 Cup Butter, softened 3 Cups Confectioners’ Sugar 1 Tea. Vanilla 1/2 Cup Cocoa

In a small saucepan, combine cream and mint, heat to almost boiling. Remove from heat and let steep until cool. Strain by pressing all the cream out of the mint leaves. Discard leaves. In a small mixer bowl add butter, sugar, vanilla, cocoa and cooled cream. Beat until frosting is creamy and of spreading consistency. Spread frosting between the layers, on top and around the edge of cake. Garnish as desired, with chocolate leaves and edible flowers. CHOCOLATE LEAVES Several Mint, Rose or other non toxic Leaves 1 Tea. vegetable Shortening 1/2 cup semi-sweet Chocolate Chips

Thoroughly wash and dry leaves. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH 45 seconds to 1 minute or until chips are melted when stirred. With small soft bristled brush, brush melted chocolate onto backs of leaves being careful not to drip over edges; place on wax-paper covered tray or rack. Refrigerate until very firm. Carefully peel mint leaves from chocolate leaves, refrigerate until ready to use. ROSEMARY TEA BREAD 2 Cups water 1 Cup Raisins 1 Tbl. crushed fresh Rosemary 1/4 Lb. Butter 2 Cups Sugar 2 Eggs 4 Cups Flour 2 Teaspoons Baking Powder 1 Tea. Vanilla

Combine first three ingredients in a saucepan and bring to a boil. Cook 2 minutes, stirring. Cool. Cream butter and sugar, add eggs and vanilla. Stir in raisin mixture alternately with flour. Fill six well-oiled soup cans 2/3 full. Place cans on a cookie sheet and bake at 350 degrees for 2 hours or until done. Cool slightly before removing bread from cans. ANISE COOKIES 3/4 Cup Sugar 2 Teaspoons Anise Seed 1 Cup (1/2 lb.)Butter or Margarine at room temperature 1 large Egg 3 Cups all purpose Flour 1 Tea. Baking Powder 1/2 Tea. each Salt and ground Cinnamon 2 Tbl. Brandy or 1 Tbl. each Lemon Juice and Water

Combine sugar and anise seeds; cover and let stand for a day. In large bowl of an electric mixer, heat butter and 1/2 cup of the anise sugar until creamy. Beat in egg and brandy. In another bowl, stir together flour, baking powder, salt and cinnamon. Gradually add to butter mixture, blending well. Shape dough into a ball, wrap in plastic wrap, and refrigerate of at least 1 hour or up to 3 days. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut with 2 1/2-inch cookie cutters and place 1 inch apart on lightly greased baking sheets. Sift and discard seed from remaining anise sugar; sprinkle over cookies. Bake in a 350 degree oven until golden brown (about 12 minutes). Let cool on racks (Makes about 5 dozen.) LEMON VERBENA JELLY 2 Cups torn Lemon Verbena Leaves 4 1/2 Cups Sugar 2 1/2 Cups boiling water 1 to 2 drops yellow Food Coloring (opt) 1/4 Cup Cider Vinegar 1/2 Bottle (3 oz.) liquid Pectin  put the torn lemon verbena leaves into a medium bowl. Add the boiling water, cover, and let stand for 15 minutes. Strain and measure out 2 cups of the infusion into a large, heavy saucepan. Add vinegar and sugar and mix well. Bring to a boil over high heat, stirring constantly. Add food coloring if desired. Stir in the pectin; bring to a full, rolling boil for 1 minute, stirring constantly. Pour into sterilized jars and seal. CARAWAY RYE BREAD 2 Pk. (1/4 oz ea) active dry yeast 1 1/2 Cups warm Water (110-115 degrees) divided 3 Tbl. Butter or Margarine, melted 1 Tea. Salt 1 1/2 to 2 Cups all purpose Flour 1 1/2 Cups whole wheat Flour

1 Tbl. Caraway Seed 3 Tbl. Molasses

1 Cup rye Flour

In mixing bowl, dissolve yeast in 1/2 cup water. Add molasses, butter, and caraway, salt and remaining water; mix well. Combine flours; add 3 cups to batter. Beat until smooth. Add enough remaining flour to form firm dough. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20-25 minutes or until golden brown. Yield: 1 loaf. ONION DILL BREAD 1 Pk. (1/4 oz.) active dry Yeast 3 1/2 Cups Bread Flour 1/4 Tea. Salt 1 unbeaten Egg, room temperature 1/4 Cup Water 3/4 Cup cream style Cottage Cheese 3/4 Cup Sour Cream 3 Tbl. Sugar 3 Tbl. minced dried Onion 2 Tbl. Dill Seed 1 1/2 Tbl. Butter or Margarine

 in a bread machine pan, place first four ingredients in order given. In a saucepan, combine remaining ingredients and heat just until warm (do not boil). Pour into bread pan. Select "white bread" setting. Bake according to bread machine directions (Makes 1 large loaf.) OATMEAL BREAD 1 Pk. (1/4 oz.) active dry Yeast 1 Cup quick-cooking Oats 3 Cups bread Flour 1 Tea. Salt 1/2 Cup Molasses 1 Tbl. Vegetable oil 1 1/4 Cup plus 1 Tbl. warm Water

In a bread machine pan, place ingredients in order given. Select "white bread" setting. Bake according to bread machine directions (Makes 1 large loaf.) NICK MAIGIERI'S EASY ITALIAN FOCACCIA 5 Cups unbleached Flour 2 Tea. Salt 2 Cups warm tap Water (about 110 degrees) 2 1/2 Teaspoons (1 envelope) active dry yeast 6 Tbl. Olive Oil, divided 1 Tea. Kosher or coarse Salt

You will need a 10 1/2 x 15 1/2 inch jelly roll pan or a 14 inch round pan, plus a second pan of the same size or larger to insulate the first pan if bottom of focaccia begins to brown too quickly. Measure flour and table salt into mixing bowl; stir well to combine. Measure water into another bowl and whisk in yeast, then add 3 tablespoons olive oil. With rubber spatula or wooden spoon, stir yeast mixture into flour mixture until all flour is evenly moistened. Beat vigorously 1 minute. Cover bowl with plastic wrap and allow for it to rise until double in bulk, about 1 hour. (Or, combine flour, salt, warm water, yeast and 3 tablespoons olive oil in food processor bowl and pulse repeatedly until dough is evenly mixed, about 15 pulses in all. Let machine run continuously 30 seconds. Transfer dough to oiled bowl, cover and let rise as above.) Spread 1 1/2 Teaspoons of the remaining oil on jelly roll pan. Scrape dough out of bowl into pan, pat and press dough to completely fill pan. If dough resists, wait a few minutes and continue. Cover dough with a piece of oiled plastic wrap (oiled side down) and allow dough to rise again until doubled in bulk, up to 1 hour. Once dough has sufficiently raised, dimple surface of focaccia by poking cavities in dough at 2-inch intervals with fingertip. Pour remaining 1 1/2 tablespoons olive oil on top. Sprinkle with kosher salt. Bake focaccia on rack in lower-third of oven at 450 degrees about 25 minutes, or until deep golden. Check bottom about halfway through baking time by lifting side of focaccia with a spatula or pancake turner. If it is coloring too deeply, slide pan onto another pan to insulate bottom. To serve immediately, slide focaccia from pan to cutting board. For advance preparation, slide focaccia off pan to rack to cool. To serve, cut narrow slices or squares, to split horizontally for sandwiches. Keep focaccia loosely covered at room temperature if served on the day it is made. For longer storage, wrap in plastic and refrigerate or freeze. Unwrap and reheat focaccia on pan (in which it was originally baked) about 7 minutes at 375 degrees (Makes 4 to 6 servings.) VARIATIONS: After dough has been spread in the pan, any of these variations can be added before placing the bread in the oven to bake.

HERB FOCACCIA Sprinkle top of focaccia with 2 or 3 tablespoons coarsely chopped fresh herbs (such as rosemary, thyme or sage). HERB AND ONION FOCACCIA In a medium size skillet, sauté 2 sliced onions in a little olive oil; season with salt and pepper and cool. Spread onions on undimpled focaccia and sprinkle with 1 teaspoon dried oregano. Drizzle with oil and sprinkle with kosher salt; bake as directed above. (Herbs also may be incorporated into dough before allowing dough to rise. In a sauté pan, heat 3 tablespoons olive oil, then add 4 to 5 ounces of each herb; cook, covered, about 20 minutes, or until herbs just began to color slightly. Cool and mix into dough. Pat out dough and allow for it to rise as directed above. Sautéed onions also may be added to this version before baking). TOMATO AND OLIVE FOCACCIA Scatter 1 cup seeded chopped and drained canned plum tomatoes on dimpled focaccia. Sprinkle with 1 teaspoon dried oregano; 2 or 3 tablespoons halved and pitted oil-cured olives; and a clove of garlic, sliced paper thin. Drizzle with oil and sprinkle with kosher salt; bake as directed above. This wonderful Italian flat bread is among the easiest of all breads to prepare. It can easily made accompaniment to a meal, and is great for sandwiches. FOCACCIA WITH THYME AND GARLIC OLIVES 1 Pk. dry Yeast 1 Tbl. Dried Thyme or/ 1 1/2 Cups warm water (110 degrees) 3 Tbl. fresh Thyme 4 Cups unbleached flour or bread flour 1 Cup Thyme and Garlic Olives, drained 2 Teaspoons Salt 1/4 Cup oil from Thyme and Garlic Olives and oil for the top  Dissolve the yeast in 1/4 cup warm water, letting it stand until it becomes milky and bubbly. Place the flour and the salt in a large bowl and make indentation in the center. Pour in the yeast mixture, the remaining water, and 1/4 cup of the olive oil. Mix well. Turn the dough out onto a floured board and knead for 15 minutes or until it is soft and silky, adding more flour if necessary. Shape the dough into a ball, dust lightly with flour, place in a lightly oiled bowl, and cover with a damp towel. Allow the dough to rise in a warm, draft-free place until doubled in bulk, about 35 to 40 minutes. Preheat the oven to 400 degrees. Punch the dough down and place on a greased baking sheet. Leave it to rise a few minutes then stretch it with your fingers to completely cover the bottom. Cover with a damp towel and let rest 20 to 30 minutes. With the fingertips, make a uniform pattern of indentations in the dough. Brush generously with oil and sprinkle with thyme. Place olives in the indentations and bake about 30 - 35 minutes (Makes 1 large loaf.) You can use whole unpitted olives for this focaccia or halve and pit before sprinkling over the dough. THYME AND GARLIC OLIVES 3/4 Lb. Black Olives 3 Garlic cloves, peeled and minced 1 to 2 Tbl. fresh Thyme leaves Or 1 to 2 Tea. dried Thyme 1 Tea. White Peppercorns Olive oil to cover

Drain and rinse the olives, mix them with the herbs and/or spices and place them in a jar with a tight-fitting lid. Pour the oil over them; allow them to marinate for at least 2 days before using. (If you have used garlic, remove it after a few days so its strong flavor doesn't overwhelm the other ingredients). The olives will keep in the refrigerator for 6 months. Bring to room temperature before serving. SESAME BREAD 1 Pk. active dry Yeast 1 1/4 Cups warm Water (110-115 degrees) 1/4 Cup Sugar 1 Tea. Salt 1 Cup (2 sticks) Butter or, Margarine melted, cooled and divided 3 1/2 Cups all-purpose Flour 1/3 Cup Sesame seeds

Dissolve yeast in a large mixing bowl with warm water. Stir in sugar, salt, eggs, 1/2 cup butter and flour; blend thoroughly. Cover and let rise in warm draft-free area until doubled in bulk, about l hour. Stir down dough and pour into greased 13 x 9 x 2 inch baking pan. Pour remaining 1/2 cup butter evenly over top and sprinkle with sesame seeds. Cover and refrigerate overnight. Remove from refrigerator 25 minutes before baking. Preheat oven to 400 degrees. Bake 20-25 minutes or until golden brown. Cut into 3-inch squares and serve hot (Makes 12 squares.) WONDERFUL BERRY SALAD 3 Pints ripe Strawberries, washed and hulled 1 Pint Blueberries rinsed 2 Tbl. freshly squeezed Orange Juice 2 Tbl. finely grated Orange Zest

1 Pint Blackberries rinsed 1 Pint Raspberries, picked over 2 Tbl. Unsweetened Apple Juice concentrate, thawed

1/4 Cup chopped Mint leaves 8 fresh Mint sprigs 1 Cup Orange Chantilly or non-fat plain Yogurt, Optional

Cut strawberries into quarters. Place in a large bowl with the blueberries, blackberries and raspberries. Mix apple juice concentrate, orange juice, zest and chopped mint together. Gently toss with berries. Let rest at room temperature for 1 - 2 hours before serving. Spoon berries into a large serving bowl. Gather mint springs into a bouquet for garnish. Serve with Orange Chantilly or Yogurt, if desired. When combining berries with sauce or juice, fold gently from underneath with a rubber spatula so they don't bruise. When storing berries, cover with plastic, wrap and keep in the vegetable crisper or on the lowest shelf of the refrigerator to prevent freezing. BERRY PARFAIT 2 Pints ripe Strawberries, rinsed and hulled 1 Pint Raspberries, picked over (with 6 reserved for garnish) 1 Pint Blueberries, rinsed 1/2 Pint Blackberries, lightly rinsed (with 6 reserved for garnish) 1/4 Cup unsweetened Apple juice concentrate, thawed Pinch of ground Cinnamon 3 1/2 Cups non-fat plain Yogurt, drained slightly 6 fresh Mint sprigs

Cut 1 pint of the strawberries into 1/2 inch pieces. Place in a large bowl along with the raspberries, blueberries and blackberries. Set aside. To make the sauce, coarsely chop the remaining pint of strawberries. Place in a heavy saucepan with apple juice concentrate and cinnamon. Cook for 10 minutes over low heat, stirring occasionally. Remove from heat and cool to room temperature, then puree in a blender until very smooth. Toss 1 cup of the sauce with the berries in the bowl. Save the remaining sauce for another use. To assemble the parfaits, use six 12-ounce parfait glasses, tall tumbler or beer glasses. Place 1/4 cup of berries in the bottom of each glass. Top with 1/4 cup yogurt. Next, add another 1/4 cup berries, followed by another 1/4 cup yogurt. Finish with 1/2 cup berries, dollop each one with one tablespoon of yogurt. Garnish each with 1 reserved raspberry and 1 blackberry and a sprig of mint. Refrigerate for 1 to 2 hours before serving. Dressings, Dips & Spreads LUCIA'S HERBAL SALAD DRESSING 1 1/2 Cups virgin Olive oil 3 Tbl. Herb Vinegar 1 Tbl. Honey 4 Sprigs each: Salad Burnet, Marjoram, Oregano and Basil Mixture of salad greens such as: Butter crunch Lettuce, Watercress tops, leaf Lettuce, and Argula Optional: Avocado slices, Canned Artichoke hearts (quartered) and Cucumber slices

Combine oil, vinegar, honey, salad burnet, marjoram, oregano and basil sprigs in blender and blend until smooth. Chill to 2 hours. Use over a salad of mixed greens, adding any desired optional ingredients. CHERVIL-TARRAGON SALAD DRESSING 6 Tbl. Olive Oil 3 Tbl. Tarragon Vinegar 1 Tea. finely chopped Onion Mix all ingredients. CHIPOTLE CHILI VINAIGRETTE 3 Chipotle Peppers Salt 1 1/2 Cups red Wine Vinegar Freshly ground Black Pepper 3/4 Cup Olive Oil 1/4 Tea. Sugar 2 Cloves Garlic, chopped  Place peppers in vinegar. Place on fire, bring to boil, reduce heat and simmer for 5 to 6 minutes. Let cool. Remove chilies. Mix olive oil with 1/4 cup of the vinegar. Set aside, 3/4 Tea. Salt Pinch Black Pepper 3 Tbl. chopped fresh Chervil

Seed chilies, being sure to remove all of the seeds and membranes of the peppers, julienne strip 1 of the peppers and add peppers garlic, salt, pepper and sugar to the vinegar and oil mixture. Blend thoroughly, and pour over salad. Remember the balance of vinegar and peppers for later use. GARLIC OIL 1 large head Garlic 3 3/4 Cup Vegetable or light olive oil Garlic-chive flowers (optional)

Separate garlic into individual cloves reserving 4 or 5 cloves. Lightly crush remaining garlic cloves; peel and coarsely chop them. In large jar, place crushed garlic and cover with foil; seal tightly, store in the refrigerator for a week to ten days. Strain the garlic-flavored oil and pour into a 1 liter bottle. Peel reserved garlic cloves and thread onto a long wood skewer. Insert skewer into bottle. Add garlic-chive flowers, if desired. Seal and store bottle in the refrigerator (Makes 1 liter.) WORD OF CAUTION - Ideal for stir-frying, this garlic-infused oil should always be kept in the coldest part of the refrigerator (38 degrees) to reduce the risk of botulism. Unrefrigerated garlic-in-oil mixes can foster the growth of CLOSTRIDIUM BOTULINUM BACTERIA, which produces toxins that do not affect the taste or smell of the oil. Spores of this bacterium are commonly found in the environment and sometimes on produce such as garlic. These spores are harmless when there is oxygen present. But when spore-containing garlic is bottled and covered with oil, an oxygen-free environment is created that promotes the germination of the spores with subsequent toxin production resulting at temperatures of 50 degrees or above. HOT-CHILI OIL 1/4 Cup small dried red chilies 3 3/4 Cups Vegetable oil

Into bottle, insert chilies and add oil. Seal and let stand in cool and bright but not sunny place for a month or so. Check the peppery intensity, if it is to your liking, store chili oil in a cool, dark place or in the refrigerator. Makes 1 Liter Use this flavorful oil for stir-frying foods or as a dip for cooked foods. It's also great for marinating meats for grilling. The longer the chilies steep in the oil, the stronger the flavor. SWEET POTATO BUTTER 2 Garlic cloves 2 Sweet Potatoes 2 medium Carrots 1/2 to 3/4 Cup Vegetable broth 1 Tbl. extra-virgin Olive Oil Freshly ground Pepper to taste Fine Sea Salt to taste 2 Tbl. chopped Parsley Or 2 Tbl. chopped Cilantro (Opt.)

Put unpeeled garlic cloves on aluminum foil and bake at 350 degrees in oven or toaster oven for about 10 minutes, until soft. Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft. Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1/2 cup broth and blend. With motor running, add oil and keep blending, adding more broth until puree is fairly smooth and full. Add salt and pepper to taste. Dip can be made as long as a day in advance, covered and refrigerated. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and breadsticks (Makes 6 servings.) OLIVE PASTE 10 oz. Spanish Olives 2 Cloves Garlic 1 Tea. Lemon Juice Olive Oil

Put first 3 ingredients into a blender, chop coarse or puree if desired. Add small amount of olive oil to help mix well. Place into a container, preferably with a non-metalic lid. Cover olives with oil to preserve. Use on broiled meats and grilled fish, sandwiches and vegetables. Make sandwiches with olive paste, cheese, tomato and more paste. This paste can be made with black olives or green, however, best used with a good grade of olives, such as Calmata-pitted, black-oil cured and green Spanish. These can be purchased at specialty shops and whole foods stores. Beverages FRUIT AND SPICE TEA 2 Cups dried Lemon Verbena 1 Cup dried Chamomile 1 Cup diced Orange Mint 1 Cup dried Orange Peel (see note) 3 Tbl. whole Cloves, crushed 1 6-in. Cinnamon stick, crushed

Blend all of the ingredients together and store in a tightly covered tin. When ready to make tea, shake the tin well, and then spoon 1 teaspoon of the tea into a pot for each cup of water. Pour boiling water over the tea and let steep 5 to 10 minutes.

Note: To dry orange peel, scrape the inside of the shells clean after squeezing the oranges for juice. Leave only the orange part of the peel (the zest). Cut in strips and set on a rack to dry. When brittle, break in small pieces and store in a covered jar. HERBAL TEA Using a non-metallic pot, bring 1 gallon of water up to, but not boiling. Add a double handful of Mint of your choice, a double handful of Lemon Balm leaves, 1 1/2 Cups of Lemon Verbena leaves, and 1 cup of chopped Lemon Grass; which have been picked fresh and rinsed to remove any dust particles. Reduce fire to simmer for 30 minutes. Lightly mash the herbs with a non metallic spoon to help release some of the oils. Remove and let set to cool. Strain through a coffee filter or cheese cloth. Refrigerate until time to use, will keep for several days. Measure out 2 cups of the infusion to one gallon of weak tea. Add 1 cup of Orange Juice and serve over ice. This is one of the ways to make use of your herbs, when they are flourishing fully; besides it is so nice to have this on hand for a refreshing drink anytime. GINGER AND LEMON TEA 1 Quart of Water Juice of 1 Lemon 1/4 Cup of freshly grated Ginger for garnish 1/4 Cup Honey Thin slices of Lemon and Lime

Bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Strain tea into a pitcher. Chill thoroughly and serve on ice with lemon and lime slices. Vinegars MULTIFLORAL VINEGAR 1/4 Cup torn Nasturtiums or Calendula flower petals 2 Tbl. Lavender flowers 2 Tbl. Borage flowers 1 Cup white wine Vinegar Few sprigs Lavender or Nasturtiums

In a small jar, place nasturtiums, lavender and borage flowers; pour vinegar over flowers and seal jar. Let stand in a cool dark place for at least 3 to 4 weeks. Check after a few weeks to make sure the flowers are still covered by the vinegar, adding more if necessary and resealing the bottle. Strain the vinegar and pour into 1/2 pint bottle. Insert flower sprigs into the bottle and seal. Great for fruit-salad dressings or sweet-and-sour sauces, this pastel colored vinegar also imparts a light, fragrant flavor when splashed over green salads or grilled vegetables. Just be sure to use pesticide-free flowers. COLESLAW VINEGAR 2 Sprigs fresh Dill Peel of 1 Lemon, removed to a continuous spiral 3 1/4 Cups Cider Vinegar 1 Tbl. Caraway seeds 1 Tea. Salt

Into bottle, insert dill and lemon peel. Add vinegar, caraway seeds and salt. Seal and let stand in cool and bright, but not sunny place for a month. Check the flavor intensity, if it is to your liking, store vinegar in a cool, dark place or in the refrigerator. Stirred into mayonnaise or combined with salad dressing blended with sour cream or plain yogurt, this vinegar makes a quick dressing for shredded cabbage. STRAWBERRY VINEGAR 1 1/2 Cups small ripe fresh Strawberries, hulled 1 1/2 Cups white wine Vinegar 1/2 Cup Sugar

In a medium size jar, place berries and vinegar. Seal jar and let stand in a sunny window for 3 to 4 days or until vinegar takes on a bright red color. The berries will soften and lose their color. Strain vinegar mixture into a 1 quart stainless-steel or enamel sauce pan and discard the berries. Stir sugar into vinegar and heat to boiling. Simmer over low heat 10 minutes. Cool vinegar and pour into 1-pint bottle. Seal and store in a cool, dry place or in the refrigerator. Tart yet slightly sweet, this berry vinegar transforms plain fruit sauces and glazes into something special to complement roast duck, pork, or ham. It's delicious with chicken and fruit salads. Seasonings

SOUTHWESTERN SEASONING MIX 1/4 Cup Chili Powder 1/4 Cup Onion Powder 2 Tbl. ground Cumin 2 Tbl. dried Coriander 2 Tbl. dried Oregano 2 Tbl. dried Basil 1 Tbl. dried Thyme 1 Tbl. Garlic Powder

Combine all ingredients, store in an airtight container. Use as a seasoning for cooked vegetables, grilled meats or chip dips. Yield: 1 cup. For use as a dip, combine 1 tablespoon mix with 1 cup sour cream and salt to taste. Chill for 1 hour. EMERIL'S CREOLE SEASONING 2 1/2 Tbl. Paprika 2 Tbl. Salt 2 Tbl. Garlic Powder 1 Tbl. Black Pepper 1 Tbl. Onion powder 1 Tbl. Cayenne Pepper 1 Tbl. dried leaf Oregano 1 Tbl. dried leaf Thyme

Combine all ingredients thoroughly and store in an airtight jar or container (Makes 2/3 Cup.) Emeril's New Orleans Cooking FINE HERBS 1 Tea. dried Salad Burnet 1 Tea. Chives 2 Tbl. Thyme 2 Tbl. Savory 2 Tbl. Marjoram Tbl. dried Parsley 1 Tbl. Sage 1 Tbl. grated Lemon Rind 2 Tbl. Celery 6 Bay Leaves

Mix and sift ingredients before measuring. Then place all ingredients in a blender or food processor and blend to a fine powder. Store in tightly covered jar or a lightly corked bottle. Herbs will keep longer and keep their color if stored in dark glass containers. This can be used as a table condiment. BOUQUET GARNI Parsley, Thyme and Bay Leaves form the foundation for bouquet garni. Add other dried herbs, such as Marjoram, Oregano, Parsley, Chives and any others that you enjoy, put through processor and chop coarse. Use on foods such as soups, stews, braised dishes and sauces by placing them in a cheese cloth tie or tea ball and dropping into food during cooking. SEASONING BLEND I 1 Tbl. dry Mustard. 2 Tea. dried Savory 1 Tbl. Garlic Powder 2 Tea. dried Thyme 2 Tea. dried Parsley 2 Tea. Paprika 2 Tea. dried Dill 2 Tea. ground White Pepper 2 Tea. Onion Powder 1 Tea. dried Lemon Peel, finely chopped  THESE ARE SALT SUBSTITUTES AND CAN BE KEPT ON THE TABLE IN LIEU OF THE SALT SHAKER, using on vegetables, salads, eggs or anything else you would normally use salt on. SEASONING BLEND II 2 Tbl. Garlic powder 2 Tea. dried Basil 2 Tea. dried Marjoram 2 Tea. dried Parsley 1 Tea. Cayenne Pepper 2 Tea. dried Savory 2 Tea. dried Thyme 2 Tea. ground Mace 2 Tea. Onion powder 2 Tea. finely ground Black Pepper 2 Tea. dried Sage

THESE ARE SALT SUBSTITUTES AND CAN BE KEPT ON THE TABLE IN LIEU OF THE SALT SHAKER, using on vegetables, salads, eggs or anything else you would normally use salt on. VEGETABLE BLEND

1 1/2 Tbl. Onion powder 1 1/2 Tbl. toasted Sesame Seeds 1 Tbl. dried Chives 1 Tbl. dried Tarragon

1 1/2 Tea. dry Mustard 1 1/2 Tea. dried Dill Weed 1 1/2 Tea. dried Red Bell Pepper flakes

Use this blend in stir-fries with a bit of lemon juice or on any cooked vegetables, such as carrots, green beans or snow peas. SEAFOOD BLEND 1 1 Tbl. dried Savory 1 Tbl. dried Thyme 1 Tbl. dried Fennel 1 Tbl. dried Sage 1 Tbl. dried Marjoram 1 Tbl. ground Bay leaf 1 1/2 Tea. dried Chives 1 1/2 Tea. dehydrated Onion flakes

Try this blend on poached, grilled or baked fish, either before or after cooking. Use a light hand to avoid overwhelming delicate fish flavors. SEAFOOD BLEND II 2 Tbl. toasted Sesame Seeds 2 Tbl. dried Dill Weed This unusual combination adds complexity to seafood dishes. MEAT BLEND 1 2 Tbl. dried Rosemary 2 Tbl. dried Savory  A favorite for beef, pork, veal and hearty stews. 1 Tbl. dried Thyme 1 Tbl. dried Marjoram 2 Tbl. Paprika 1 Tbl. Garlic powder

MEAT BLEND 11 1 Tbl. finely ground Black Pepper 1 Tbl. Garlic Powder 1 Tbl. Onion Powder 1 Tbl. Chili Powder 1 1/2 Tea. dried Lemon Peel, finely chopped 1 1/2 Tea. Mustard Seed 1 1/2 Tea. ground Allspice 1 1/2 Tea. ground Coriander 1 1/2 Tea. dried Marjoram 1 1/2 Tea. dried Oregano

This blend has a spicier flavor than the preceding one; enjoy the extra kick. SAVORY STEAK RUB 1 Tbl. dried Marjoram 1 Tbl. dried Basil 2 Tea. Garlic Powder 2 Tea. dried Thyme 1 Tea. dried Rosemary, crushed 3/4 Tea. dried Oregano

Combine all ingredients; store in a covered container. Rub over steaks before grilling or broiling. Will season 4 to 5 steaks. Yield: 1/4 Cup. SEASONED SALT 1 Cup pickling Salt 2 1/2 Tea. Paprika 2 Tea. dry Mustard 1 1/2 Tea. dried Oregano, crushed 1 1/2 Tea. Garlic Powder 1 Tea. dried Thyme, crushed 1 Tea. Curry Powder 1/2 Tea. Onion powder 1/4 Tea. dried Dill weed

Combine salt, paprika, mustard, oregano, garlic powder, thyme, curry powder, onion powder, and dillweed. Pack in airtight containers. Seal. Makes 1 Cup. MAKE-YOUR-OWN-CURRY 1/4 Cup Coriander Seed 1/4 Cup ground Tumeric 1 Tea. Whole Black Pepper 1 Tea. ground Ginger

4 in. Stick Cinnamon, broken 1 Tbl. Cumin seed 1 Tb. Cardamom Pods, shelled (about 1 Tea. seed)

5 Whole Cloves 2 Bay leaves

Place all ingredients in shallow baking pan. Bake at 200 degrees for 25 minutes, stirring occasionally. Place mixture in blender container. Cover, blend until well ground, package in 1/4 cup portions (Makes 3/4 cups.) POULTRY SEASONING 2 Cups dried Parsley 1 Cup rubbed Sage 1/2 Cup dried Rosemary, crushed 1/2 Cup dried Marjoram, crushed 3 Tbl. Salt 1 Tbl. Pepper 2 Teaspoons Onion Powder 1/2 Tea. ground Ginger

Combine parsley, sage, rosemary, marjoram, salt, pepper, onion powder, and ginger. Pour into airtight containers, seal. Shake well before using (Makes 4 Cups.)


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Combine 1 pint dry sherry, a 6-inch piece of rosemary, and honey to taste; remove rosemary after 3 days - Enjoy! Stuff whole onions each with a clove of garlic each; bake until tender and serve with sour cream and chopped chives. Deep fry curly parsley sprigs for a few seconds for a delicious garnish. For crunchy coleslaw, cut cabbage in half and soak in salted water for 1 hour. Drain and proceed with recipe. To test the freshness of dried herbs, rub them between your hands. If there's no smell they are no good. Are your soups and stews too salty? Add a raw potato to absorb the salt. Lettuce leaves will absorb fat. Place in pot and excess fat will cling to the leaves. Add one tablespoon butter to inexpensive cake mix for a richer flavor.

Season with seeds to add flavor: Caraway - Tangy and slightly sweet Cardamom - Spicy Celery - Strong, use sparingly Cumin - Slightly bitter Dill - Pungent and strong Fennel - Licorice flavor Mustard - Dry is a mix of several varieties of seeds Sesame - Sweet, nutty flavor

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Chew aniseed to freshen breath after heavy winter meals. Stand herbs in water overnight before making them into posies to prolong freshness. Work marigold petals into butter for a decorative orange hue. Fill fabric bags with dried hops and lavender for sleep pillows. Freeze borage flowers into ice cubes to add to summer drinks. Add crushed aniseed to apple pies. Cooking in a cast iron pot will boost iron intake. Plant a few sprigs of dill near your tomato plants to repel tomato worms. Use club soda to clean and polish kitchen appliances.

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