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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

APPLE DUMPLINGS

APPLESAUCE

AWESOME BLACK BEANS

BAKED CHICKEN

BANANA MANGO BREAD

BEEFY SKILLET CALZONE

BEET MANGO CABBAGE SALAD

BRAISED CHICKEN BY PAUL NEWMAN

BROWN AND WHITE RICE BREAD

BROWN BETTY

BUCKWHEAT BANANA BREAD

BULGUR AND BLACK BEAN SALAD

BULGUR BAKING POWDER BISCUITS

BULGUR BREAD IN A BREAD MAKER

BULGUR LENTILS AND SCALLIONS

CHEESY CAULIFLOWER

CHICKEN ALFREDO

CHICKEN AND DUMPLINGS

COCONUT DELIGHT

COOKING ON THE RIM

CORNED BEEF AND CABBAGE

CRAB CAKES BY SYLVIA

CRANBERRY APPLE BREAD

CUCUMBER MOUSSE

CURRIED TURKEY SALAD

CUSTARD AROUND THE WORLD

DILL AND LEMON PEPPER FETTUCCINE

DOUBLE LAYER PUMPKIN PIE

DREAMSICLE FUDGE

END OF THE GARDEN

GARLIC CHICKEN AND VEGGIE STIR FRY

GOAT CHEESE STUFF FROM PAUL NEWMAN

GOLDEN TURKEY CURRY

GOOD GARDEN CHOW CHOW

GREAT MOIST CAKE

GREEN MARSALA

HODGSON MILL BUCKWHEAT PANCAKES

HONG KONG CHICKEN SALAD

LEMON TURKEY

LIGHT ORANGE ROASTED SALMON

MANGO BREAD

MANGO CUP COOLER

MAYONNAISE CAKE

MICROWAVE CURRY CHICKEN

ONION BREAD MIX IN A JAR

OPERA FUDGE

ORANGE GLAZED CHICKEN

PENNSYLVANIA DUTCH CHEESECAKE

PROVOLONE CORN LOAF

PUMPKIN CHEESE PIE

PUMPKIN SOUP

PUNCH BY CHERYL

SCRAMBLED EGGS AND BULGUR

SCRAPPLE

SNACKSTUFF

SPAGHETTI TORTE

SPICY BLACK BEAN STEW

SUGARLESS OATMEAL COOKIES

SWEET CHOW CHOW

TABBOULEH BURRITOS

TERIYAKI CHICKEN

TOO SIMPLE SALAD DRESSING

TUNA BULGUR SALAD

WHOLE WHEAT AND MEAL BREAD

ZIMBABWE PUMPKIN MUFFINS

APPLE DUMPLINGS

1 cup flour

2 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

3 tablespoons shortening

milk

4 to 5 apples

cinnamon

butter

sauce

1 cup sugar

1 tablespoon flour

1/4 teaspoon salt

1 cup water

Heat oven to 350 degrees. Stir and mix first 4 ingredients. Cut in shortening.

Mix in enough milk to make a soft dough. On floured board roll into a

rectangle. Peel, core, and grate apples, then spread over dough. Sprinkle

with cinnamon and dot with butter. Roll up jelly roll style. Cut into 1/4"

thick slices and place in pan. Pour sauce over top.

Sauce: Stir sugar, flour and salt together, add water. Bring to boil. Pour

over unbaked dumplings. Bake for 35 to 40 minutes.

NOTES : If doubled it fits in a 9x13" pan.

APPLESAUCE

8-10 medium cooking apples, peeled and diced

1/2 cup water

3/4 cup sugar

cinnamon

In slow-cooking pot, combine apples and water. Cover and cook on low for 4-6 hours or until apples are very soft. Add sugar and cook on low another 30 minutes. Sprinkle with cinnamon at serving time. Makes about 4 cups of slightly chunky applesauce. If you'd rather have smoother sauce, you can puree it. You can also use a hand blender, or even a Foley Food Mill.

AWESOME BLACK BEANS

by Spike the Grate

1 cup black beans, rinsed well

2 cups water

bring to boil, turn off heat, cover, sit for one hour

2 cups water

1/4 cup diced red onion

3 slices center cut bacon (very lean), snipped into 1/2 inch lengths

1 tsp chili powder

1 vegetable bouillon cube

1/4 cup green bell pepper, sliced 1/4 inch thick, vertically

Bring beans to a boil with the added 2 cups water. Drop in the onion, bacon, chili powder, and vegetable bouillon cube. Simmer for 3 to 4 hours. Add sliced green

bell pepper - about a half hour before cooking is finished, and remove the green pepper slices before serving.

[]Larry has never liked black beans; however, he said these are "awesome."[]

BAKED CHICKEN

6 Boneless, skinless chicken breast halves

2 cans reduced fat and sodium cream of chicken or cream of celery soup

1 can skim milk

1/4 cup white cooking wine

1 teaspoon poultry seasoning

1 4 oz. Package of shredded fat free or low-fat cheddar cheese

Whisk together the soup, milk, wine and poultry seasoning (add a bit of gravy master for a darker color). Put chicken in a roasting pan, pour the liquid over the top, cover with foil tightly and bake in 350° oven for 1 hour and 15 minutes. Uncover and sprinkle with cheddar cheese. Put back in oven long enough for cheese to melt.

BANANA MANGO BREAD

Servings 1 loaf

1 cup whole wheat flour

1/2 cup all purpose flour

2 tbsp. wheat germ

2 tsp. double acting baking powder

1/2 tsp. sea salt

1 tsp. cinnamon

1/3 cup butter or margarine

2/3 cup brown sugar, loosely packed

1 tsp. vanilla

2 eggs, beaten

1 cup ripe bananas, mashed (approx. 4 bananas)

1 cup ripe mango, finely diced (approx. 1 to 2 mangos)

1 tbsp. citrus juice

Directions Preheat oven to 350'F. Butter loaf pan. Combine flour and other dry ingredients. Cream together butter and sugar, adding vanilla and eggs. Mix well and gradually fold in flour mixture. Drizzle mango with citrus juice and add with bananas to bread mixture. After thoroughly combining, pour into pan and place in oven for approx. 1 hour.

BEEFY SKILLET CALZONE

8 diagonally cut slices French bread -- 1/2 inch thick

2 tablespoons grated Parmesan cheese

3/4 pound beef sirloin or flank steak -- cut into thin strips

1 tablespoon olive or vegetable oil

1 small green bell pepper -- sliced

1 clove garlic -- finely chopped (1 to 2 cloves)

1 (14 1/2 ounce) can diced tomatoes with Italian-style herbs -- undrained

1 (8 ounce) can pizza sauce

1 (4 1/2 ounce) jar sliced mushrooms -- drained

Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside.

Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot.

Place 2 toasted bread slices on each of 4 serving plates; top with beef

mixture. Yield: 4 servings.

BEET MANGO CABBAGE SALAD

Servings 4

1/2 cup mayonnaise

1 tbsp. pineapple juice

1 cup shredded raw beets

1 cup chopped firm mangos

2 cups shredded cabbage

Directions Prepare dressing by mixing mayonnaise with pineapple juice. Place shredded cabbage on salad plates. Add mango and top with beets. Spoon on dressing.

BRAISED CHICKEN BY PAUL NEWMAN

May be prepared entirely in advance up to 3 days ahead. Remove from the refrigerator one hour before reheating in a preheated 350° F oven for about 35 to 45 minutes.

1/2 oz dried porcini mushrooms, rinsed thoroughly (1/2 cup)

1 cup boiling water

1/4 cup all-purpose flour

1 tsp sweet Hungarian paprika

1/2 tsp salt

1/4 tsp coarsely ground pepper

3 slices bacon, finely chopped

1 medium onion, finely chopped

12 skinless chicken thighs (3 pounds with bones)

1/4 cup red wine vinegar

1/4 cup dry sherry or marsala

1 jar (26 oz.) Newman's Own Venetian Pasta Sauce

2 Tbsp. finely chopped fresh Italian parsley

Hot cooked wide noodles or soft polenta

Soak the mushrooms for 20 minutes in boiling water. Drain, straining and reserving the liquid. Coarsely chop mushrooms.

Mix the flour with paprika, salt and pepper in a medium bowl.

In a nonstick 12-inch skillet over medium heat, sauté the bacon and onion until golden. With slotted spoon, remove and reserve mixture. Drain and reserve bacon fat from skillet. Dredge four chicken thighs in the flour mixture, patting off excess. In one tablespoon of bacon fat, brown half of chicken thighs, turning once (10 minutes total). Transfer chicken to a 13" x 9" glass baking dish. Repeat with remaining chicken.

Preheat oven to 350° F.

To the same skillet, add the vinegar with sherry or marsala. Add Newman's Own Venetian Pasta Sauce, porcini mushrooms, strained mushroom liquid and bacon mixture. Heat to boiling over high heat.

Gently pour the sauce over the chicken in baking dish. Cover and bake 30 minutes or until chicken is tender and juices run clear. Sprinkle with parsley.

Serves: 6

BROWN AND WHITE RICE BREAD

1 tsp Sugar

1 tbsp Yeast (1 envelope)

1/4 cup Warm water

1 1/2 cup Brown rice flour

1 1/2 cup White rice flour

1 tsp Salt

1 tbsp Xanthan gum (2 tb Certo?)

2/3 cup Skim milk powder

1 1/4 cup Warm water

1/4 cup Margarine

3 Eggs

Note: I have read that 1 tsp Certo or 1/2 tsp xanthan gum can be used as a binding agent in baked recipes

Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly. Let sit for 10 minutes until foamy on top. Mix dry ingredients together in a large bowl.

Melt margarine in 1 1/4 cup warm water. Add this mixture to the softened yeast and in turn add this to the dry ingredients. Beat well. Add 3 eggs and beat well for 2 minutes. Cover. Let rise until double (1 1/2 hours).

Beat again for 3 minutes. Pour into 9 x 5 inch greased loaf pan. Let rise until dough reaches the top of the pan. Bake at 400 F for 15 minutes, cover with foil if top is getting too brown. Continue baking for about 45 minutes longer. Remove from pan and leave unwrapped just until cool.

1/2 slice - 1 starch choice, no further nutrition information given

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario L5N 1A6 (416) 567-7195 (area code may have changed to 905 in 1993)

BROWN BETTY

3 cups Apples, peeled -- cored and sliced

1 1/2 cups Graham Cracker Crumbs -- or bread crumbs

1/2 cup Butter or Margarine -- melted

1 1/2 cups Brown Sugar, packed

1/2 tablespoon Cinnamon

1 teaspoon Cloves -- ground

1/2 cup Lemon Juice

Mix crumbs and butter in a medium size bowl. Grease the sides and bottom of

a Dutch oven or baking dish, and press the buttered crumbs thickly on the

bottom and sides to form a crust. Mix the sugar and spices together. Peel

and core the apples. Slice them into about 1/4 to 1/2 inch thick slices.

Put a layer of apples on the bottom of the pan, and sprinkle with the brown

sugar mixture and a few drops of lemon juice. Continue adding layers until

the apples are used up. Spread a layer of buttered crumbs on the top, and

dot with butter. Cover and bake 30 - 40 minutes at 300 degrees F.

Traditionally served in bowls with cream.

Variations:

1) Use almost any fruit; peaches, pears, apricots, cherries or berries all

work.

2) Canned fruits may also be used. Drain them well, reduce the sugar by

half, and mix 1/4 cup of the fruit's syrup with 1/4 cup lemon juice rather

than using pure lemon juice.

BUCKWHEAT BANANA BREAD

2 Tablespoons flax seeds, ground

1/3 cup water

1 1/3 cups "white" (unroasted) buckwheat groats, divided

1/2 cup pumpkin (or other) seeds

2 tablespoons tapioca (or other) starch flour

1/2 teaspoon salt

1/2 teaspoon guar gum,* optional

1/2 teaspoon nutmeg or cinnamon, optional

2/3 cup chopped walnuts or other nuts, optional

1/4 cup walnut or other oil

2 cups mashed bananas, about 4 medium (see variations)

1/2 teaspoon unbuffered, corn-free vitamin C crystals

2 teaspoons baking soda

2 tablespoons boiling water

Preheat oven to 400, Combine flax seeds with water in a small saucepan. Bring to a rolling boil and immediately remove from heat. Set aside to soak until needed.

In a blender; grind 1/3 cup of the groats into fine flour. Place strainer over a mixing bowl and pour in flour. Rub the flour through with a spoon, returning unground pieces to blender: Repeat three times or until all groats have been ground.

Oil and flour an 8x4 inch loaf pan. Tap the pan gently to coat the bottom and sides with flour: Tap any extra flour back into the mixing bowl.

Combine pumpkin seeds, tapioca starch, salt, guar gum and spices. Blend on high 1 minute, stopping twice to scrape the bottom. Add seed mixture and nuts directly into the flour; and whisk together well.

(E-Z MIX TIP: measure 2 1/4-cups of water; pour into the blender jar.

Mark the level and discard the water.

Combine in blender oil and add 2 ripe bananas, broken into 1" chunks. Blend. Continue to add banana chunks until the 2-1/4-cup level is reached. Add the corn-free vitamin C crystals and flax mixture. Blend one minute.

Pour the liquid mixture over dry ingredients and mix thoroughly. Dissolve baking soda in boiling water. Add to the batter and stir with a few swift strokes until water disappears (don't beat it). Quickly scrape batter into pan and place in hot oven.

Immediately reduce temperature to 325. Bake for 70 minutes or until a tooth-

pick thrust in the middle comes out dry. Remove from the oven and cool in the pan for 10 minutes. Turn it out on a wire rack and cool completely before slicing.

Variations

The following fruits may be used in place of banana:

Pineapple Bread - Simmer fresh pineapple puree 10 minutes. Substitute 2

cups of puree in place of bananas and proceed as above. (Save the remaining pineapple puree to use as "jam on the bread.)

Applesauce Bread - Substitute 2 cups of Applesauce (preferably homemade).

Pear Bread - Use 2 cups of chopped, ripe pears.

Mystery Bread - Blend fresh, sweet green seedless grapes to make 2 cups

of puree.

*Guar gum helps trap carbon dioxide, producing bread with a slightly lighter texture. It doesn't affect the flavor.

BULGUR AND BLACK BEAN SALAD

WITH GRILLED CORN AND CHILIES

2-3 Anaheim chilies (Poblano chilies for a more piquant taste)

1 ear of corn, shucked and washed

1 tomato, sliced in half crosswise

6-7 sliced green onions

1 15-oz can black beans, rinsed and drained

2 tbsp. cilantro, chopped

1 cup bulgur

3 tbsp. olive oil

1/2 tsp. salt

3 tbsp. white wine vinegar

1-3/4 cups water

Fresh ground black pepper

1. Light a fire in the charcoal grill or preheat a gas grill to medium-high. When the fire is hot, lay the chilies, corn and tomato on the rack. Cover and grill, turning them occasionally. Leave corn on the grill until light charred marks are evenly distributed, about 8 to 10 minutes. Remove tomato when it is softened and lightly charred on the edges, about 5 minutes. Set them aside to cool.

2. Leave the chilies on the grill until they are charred all over--about 8 minutes. Place the hot chilies in a plastic bag to steam until they are cool enough to touch.

3. In a medium saucepan, bring 1-3/4 cups of water to a boil. Add the bulgur and salt, cover, reduce the heat to low, and cook until the bulgur has absorbed all the water. This will take about 5 minutes. Remove from the heat and let stand, covered, while preparing vegetables.

4. Remove the corn from the cob. Rub away the burned skin of the chilies and chop fine. Dice the tomato. Add all these vegetables to a large salad bowl. Add the bulgur, beans, green onions, olive oil, and vinegar. Season with a generous grinding of black pepper.

5. Toss all ingredients and set aside for 30 minutes. Serve at room temperature. Garnish with a slice of avocado and/or spoonful of salsa.

BULGUR BAKING POWDER BISCUITS

2 cups sifted flour

3 1/2 tsp. baking powder

1 tsp. salt

1/4 cup shortening

3/4 cup milk

3/4 cup cooked #2 medium or #3 coarse bulgur (1/4 c bulgur + 1/2 c water)

In medium saucepan, bring 1/2 cup water to a boil. Add 1/4 cup bulgur; reduce heat, cover, and simmer 10 to15 minutes. Remove from heat. Let it stand, while

cutting shortening into dry ingredients.

Sift together dry ingredients. Cut in the shortening (criss-cross two knives or use back of fork.) Stir in milk and bulgur. Turn out on lightly-floured board; knead 10 times. Pat or roll out about 1/2" in thickness. Cut with floured biscuit cutter or a knife into 2" squares. Bake on greased sheets in 375° oven about 25 minutes or until lightly browned.

BULGUR BREAD IN A BREAD-MAKER

1 pk (5/16-oz) yeast

2 Tbsp. Honey

1/4 cup # 2 Medium or #3 Coarse Bulgur wheat

1 Tbsp. Vegetable oil

1/4 cup Boiling water

1 Tbsp. Dry Milk

1 1/4 cup 50/50 flour (white and whole wheat, combined)

1 tsp. Salt

1/2 cup Bread flour

3/4 cup Water

Soak bulgur wheat in boiling water for 5 minutes. Add yeast, flours, salt, and dry milk into the bread pan. Add bulgur mixture, honey, oil, and water. On Bread-maker, select WHITE bread, and push Start.

BULGUR LENTILS AND SCALLIONS

2 tsp. vegetable oil

2 cups vegetable or chicken stock

1 large onion, chopped

1 cup #3 coarse bulgur, soaked in 1 1/2 cups boiling water 30 minutes

1 clove garlic, minced

Pinch ground cloves

1/4 cup red wine vinegar

1/4 lb. cooked ham, chopped (optional)

1/4 cup chopped fresh parsley

1 cup brown or green lentils, well rinsed with cold water

4 scallions, thinly sliced

Salt and freshly ground black pepper to taste

In large heavy saucepan with cover heat oil over medium-low heat; add onion and garlic and cook 1 minute. Add cloves and, if using , ham; cook 5 minutes. Add lentils and stock and heat to boiling. Reduce to simmer and cook, covered, 30-40 minutes or until lentils are tender but retain their shape. Remove pan from heat, add bulgur and stir well. Uncover; add vinegar, parsley, scallions, salt and pepper. Fluff mixture with fork and serve either hot or cold.

CHEESY CAULIFLOWER

1 head cauliflower

2 tablespoons butter

4 ounces cream cheese

5 ounces cheddar cheese

4 tablespoons bacon bits -- divided

1/8 cup sour cream

salt and pepper -- to taste

Break up and boil cauliflower, until tender. Drain well. Combine in large mixing bowl with cream cheese and butter. Mix with a hand mixer or mash really well by hand. (Should resemble mashed potatoes.) Add in about half of the cheese and 3 tablespoons of bacon bits, and the sour cream, and mix until distributed throughout. Place in a 2 quart casserole dish, and cover with the remainder of the cheese. Top with the rest of the crumbled bacon, and bake uncovered in 350 degree oven for about 20 minutes or until cheese is melted and brown around the edges.

CHICKEN ALFREDO

Olive oil (1 tbsp or less)

1 lb chicken breast meat cubed

3 green onions w/tops (scallions)

1 small onion, chopped

Garlic to taste

1 tbsp cornstarch

1 cup skim milk

1/2 cup grated Romano cheese (or less)

12 oz fresh mushrooms sliced

14 oz can tomatoes drained and diced

Basil to taste

Pasta (12 oz.)

In large skillet cook chicken, green onion, onion and garlic in oil; sauté until chicken is no longer pink. Stir cornstarch into 2 tbsp milk. Add to skillet with remaining milk, Romano cheese, mushrooms, tomatoes. Bring to a boil. Reduce heat and simmer 5-10 minutes until sauce is slightly thick; stir in basil. Toss pasta with sauce.

CHICKEN AND DUMPLINGS

1 whole chicken, cut up

1 to 2 tsp. poultry seasoning

Dash of onion powder

Salt & pepper

3 cans cheap refrigerated biscuits (not the layered kind)

1 to 1 1/2 c. flour

Place chicken in large Dutch oven or soup pot. Sprinkle with poultry seasoning, onion powder, salt, and pepper (don't worry about the amounts, you can adjust and add more later). Cover chicken with water by 1 1/2 to 2 inches; boil for 45 minutes or until chicken is tender. Remove chicken to a plate and allow to cool for 10 minutes or so, until cool enough to handle comfortably. Remove skin and bones from chicken and chop meat; return chicken to pot. (NOTE: I usually do everything up until this point the night before, then refrigerate. The rest can be done the next day.) Sprinkle a generous amount of flour over a small workspace. Dip each biscuit in flour on both sides, then roll to about 1/4 inch thickness (shape doesn't matter); gently shake off excess flour. Stack rolled biscuits ten at a time, and cut into 1/2 inch strips. Cover with plastic wrap until broth is ready.

Meanwhile, bring broth with chicken to a boil over Med. High heat. When

gently bubbling, begin to add dumplings as follows. For each strip of biscuit, stretch it until just before breaking; lay over top of simmering broth in lattice-pie-crust fashion. First add a layer of about 10 strips horizontally, followed by a layer vertically. Repeat layers until all strips have been added. DO NOT STIR YET! Gently press dumplings under surface of broth with back of large spoon occasionally while allowing to cook for about 7-10 minutes or until they begin to feel firmer. Stir and simmer 10 minutes more to cook through, adjusting seasonings to taste as you wish. Serves a bunch and reheats well!

COCONUT DELIGHT

Serves 12

9 whole graham crackers -- crumbed

3 tablespoons coconut flakes

2 packages fat-free vanilla pudding -- instant

3 cups skim milk

1 teaspoon coconut extract

1 cup fat free whipped topping

Mix graham cracker crumbs and coconut; pour 3/4 of them into sprayed 9x13

inch pan. In a bowl mix pudding mix, milk, coconut extract; whip to thicken. Fold in thawed Cool Whip. Spoon over crumb crust; sprinkle with remaining crumbs.

Cover and refrigerate.

COOKING ON THE RIM

Tapioca-coconut pudding combinations beloved in Asia, By Kasma Loha-Unchit

Traditional wisdom in the Orient tells us to eat foods in accordance with the elements of the season to stay healthy. In the hot season, we eat milder and lighter foods, such as clear soups, oil-less sour salads and leafy greens, and drink cooling teas such as those made from chrysanthemum flowers and pennywort leaves. In the cool season, our diet shifts to richer and spicier foods such as curries, coconut soups and creamy coconut custards and puddings.

Among the puddings I loved as a child are those made with tapioca pearls swimming in a warm coconut milk soup. They sometimes contain other flavor and texture elements such as starchy black beans or barley, crunchy water chestnuts, smooth creamy strips of young coconut meat, chewy sticky rice or sweet corn kernels. These puddings are nutritious, easy to digest and relatively light compared with dairy-based Western desserts.

In most of Asia, tapioca pearls and the puddings made from them are called sagu, sago or sakoó, derived from a Malayan word for the sagu (pronounced SAH-koo) palm tree (Metroxylon sagu).

The 12- to 17-foot tree, in the same family as the coconut palm, grows in swampy areas of tropical Asia. It lives for about 15 years, after which it dies standing. During its decline, a shoot sprouts from the underground root to produce a new tree.

Since ancient times, Indonesians have used the dense starchy core of the dead sagu palm's trunk for food. The starch is made into small pellets, which are dried in the sun so that they will keep until needed. They are cooked into both savory and sweet dishes. Often the starch is cooked into a thick porridge and mixed with sweetened coconut milk.

Before rice cultivation was introduced in the 15th century, sagu was an important staple carbohydrate food on many of the islands in the Indonesian archipelago. Even today, the southeastern islands of the chain continue to rely on it, especially during seasons when rice yields are insufficient.

A full-grown tree can yield as much as 800 pounds of starch for consumption.

It is believed that sagu as a food has been around for more than 1,000 years. In his explorations of the Spice Islands, Marco Polo encountered and sampled it. In the booming international maritime trade of the 18th century, sagu was a prized commodity, favored especially by Chinese merchants. Western merchants took it home, where sagu pudding soon became a popular dessert.

Though sagu palm starch is still used to make puddings, it has been replaced in much of Southeast Asia by the starch from the manioc or cassava root, which takes much less time to mature and is easier to harvest. Most of the tapioca pearls available in the United States today are made from the latter.

In Southeast Asian markets, you can buy the pellets in different sizes and in white, light green or purplish pink. The colors are natural -- the green from the fragrant juice extract of pandanus leaf and the pink from the lovely purple flower of a tropical vine called anchan. Occasionally, you might encounter a mixture of louder colors such as bright orange and red, which are from chemical dyes.

Kasma Loha-unchit teaches Thai cooking in Oakland. She may be reached through her Web site, www.thaifoodand

CORNED BEEF AND CABBAGE

1 3-pound corned beef brisket

1/2 cup sliced onion (1 small)

1 bay leaf

1/2 teaspoon whole black peppercorns

3 cups water

1 1-1/2-pound cabbage, cut into 6 wedges

1. Trim any visible fat from the meat. Set aside.

2. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay

leaf, black peppercorns, and water.

3. Lock lid in place. Place pressure regulator on vent pipe (if you have a

first-generation cooker). Over high heat, bring cooker up to pressure.

Reduce heat just enough to maintain pressure and pressure regulator rocks

gently; cook for 50 minutes.

4. Allow pressure to come down naturally. Carefully remove lid. With a

slotted spoon remove the meat and onions to a serving platter; set aside.

5. Place the wedges of cabbage in the pressure cooker. Lock lid in place.

Place pressure regulator on vent pipe (if you have a first-generation

cooker). Over high heat, bring cooker up to pressure. Reduce heat just

enough to maintain pressure and pressure regulator rocks gently; cook for 2

minutes.

6. Quick-release the pressure. Carefully remove lid. With a slotted spoon

remove the cabbage wedges. Serve with meat and onions. Makes 6 main-dish

servings.

SYLVIA'S CRAB CAKES WITH MANGO

PEACH, PEAR, BLACK BEAN & CORN SALSA

For The Crab cakes:

12 oz. Lump Crab meat or (2) 6 oz. cans, drained

1 egg

1 Tbs. diced Shallot

1/2 Lime, juiced

1 Tsp. Dijon Mustard

1/4 Cup diced Red Bell Pepper

1/4 Cup diced Sweet Onion (Vidalia)

1/4 Cup Italian style Bread crumbs, plus more for dredging

1/4 Cup Keebler Townhouse Crackers, crushed

1 Green Onion (scallion) sliced thin

1 Tsp. Worcestershire Sauce

1 Tsp. Butter, melted

1 Tsp. Prepared Horseradish

2 Tbs. Extra-Virgin Olive Oil

1 1/2 Tbs. Mayonnaise

Pinch of Salt

Pinch of Pepper

Mix all of the ingredients together except for the olive oil. Make patties out of the mixture and dredge in additional bread crumbs. Fry in heated olive oil, turning when browned. Drain on paper towels and set aside.

For the Salsa:

1 Pear, peeled and diced

1 Mango, peeled and diced

1 Peach, peeled and diced

10 oz. Black Beans (can use canned, but drain and rinse them first)

1/3 cup Frozen Sweet Corn

1/2 small Jalapeno Pepper, minced

1 Tbs. fresh Cilantro, chopped

1/2 Lime, juiced

1/4 cup Sweet Onion, diced

1/4 cup Red Bell Pepper, diced

Pinch of Salt and Pepper to taste

Mix above ingredients and refrigerate for at least two hours so the flavors marry. For a dramatic presentation, puree two Kiwis and put in a zip lock

sandwich bag. Do the same with a Papaya (can use other colorful fruit if

desired). Reheat the crab cakes and plate them. Put the salsa on the side.

Snip a small hole in the bags and zig zag the puree on the cakes and plate,

alternating the colors.

CRANBERRY APPLE BREAD

2 cups peeled, chopped apples

3/4 cup sugar

2 tablespoons oil

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 1/2 cups all purpose flour

1 teaspoon cinnamon

1 cup fresh or frozen cranberries

1 egg or equivalent amount of egg substitute

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease a loaf pan. Combine apples, sugar and

oil in a medium bowl. Add egg, mixing well. Combine dry ingredients in a separate bowl. Add apple mixture, just until moist. Stir in cranberries and walnuts. Spread evenly in loaf pan. Bake one hour or until toothpick comes out clean.

CUCUMBER MOUSSE and FISH SALAD

2 cucumbers

1 envelope unflavored gelatin

1/2 cup cold water

1 pkg (3 oz) lime Jello

1 1/4 cups boiling water

1/2 cup lemon or lime juice

2 tsp onion juice

3/4 tsp salt

1/8 tsp cayenne

1/2 cup chopped celery

1/4 cup chopped parsley

1/2 pint heavy cream, whipped

fish salad

Peel cucumbers, remove seeds and grate coarsely. Soften gelatin in cold water. Dissolve lime gelatin powder in boiling water, and stir in plain gelatin mixture, lemon juice, onion juice, salt, cayenne, and prepared cucumbers. Chill until thickened; then fold in celery, parsley and lastly, whipped cream. Pour into large oiled ring mold, and chill in fridge until set. Un-mold, and fill center with fish salad. Serves 6 - 8

CURRIED TURKEY SALAD

(Serves 4)

1 lb. Honeysuckle White turkey breast

1 bay leaf

4 black peppercorns

4 cups water

.....................

1/2 cups red seedless grapes

1/2 cup diced celery

1/2 cup apple, diced

1/4 cup slivered almonds, toasted

.....................

Curry Dressing:

1/2 cup low fat mayonnaise

1/2 cup nonfat plain yogurt

1 Tbsp. curry powder

1/8 tsp. ground turmeric

2 Tbsp. mango chutney, chopped

Poach the skinless boneless turkey breast by lacing it in a pot with water, bay leaf and peppercorn. Bring to boil and simmer until cooked through, about 15 minutes. Remove from the water and cut into 1 inch cubes. Combine turkey, grapes, celery, apple and peanuts. Mix curry dressing and combine with salad. Refrigerate salad before serving. Serve on lettuce leaves.

CUSTARD AROUND THE WORLD

In myriad versions from kitchens far and wide, the globe-trotting dessert is exotic yet familiar. by Deborah Grossman, Special to the Mercury News

Freeze it and you've got ice cream.

Whip in egg whites and you've got mousse.

Torch it and voilà -- crème brûlée.

But say ``custard'' and it sounds like something your grandmother made when you wanted chocolate cake.

With its rich culinary history, custard is a dish that long ago found a home in global cuisines. Almost every country has some version. And today, in addition to preparing everything from Peruvian flan to traditional crème brûlée, Bay Area chefs are reinterpreting custard again, producing versions made with green tea, lavender or arborio rice. [A rounded, medium-grain rice from Italy that is both firm and creamy when cooked.]

Custard is one of gastronomy's building blocks.

Julia Child, in the creamy-desserts episode of ``Julia and Jacques Cooking at Home,'' says, ``Custard is one of the recipes you must have in your repertoire.'' When dining out, cookbook author James McNair says, ``A simple and sure way to assess the caliber of a restaurant is to order the crème brûlée.''

The traditional western definition of custard is a simple mixture of eggs, milk or cream, and sugar. But that satiny-smooth base has long begged for additional flavor and texture. As ingredients evolved from the basic trinity, almost any dish with a custard-like consistency has come to be called custard.

Custard has been in vogue since ancient Roman times. In the Middle Ages, custards were used as fillings for meat pies. As trade increased in the 17th century, the English became enamored of cane sugar from the New World and mixed it into custards. Their ``boiled'' custard -- which is actually simmered to the boiling point -- was originally served in large pans, sometimes with caramelized sugar on the bottom.

Who added the caramel?

What's not clear is who first spread sugar on top of baked custard, then melted and caramelized it. Was it the English, with their burnt cream dish? Or the French, with their crème brûlée?

French chef Gerald Hirigoyen of San Francisco's Fringale and Pastis restaurants, who hails from France, believes neither the French nor the English should take credit. He and some other culinary scholars believe Catalan cooks originated burnt cream when they created crema catalana, a stove-top custard thickened with flour or cornstarch and topped with crunchy, caramelized sugar.

But not every custard features cow's milk. Or eggs.

``Cuisine is a matter of geography. You cook what the land makes available to you,'' says Marie Simmons, author of ``The Good Egg'' (Houghton Mifflin, 2000). ``When a country doesn't have grazing land for cows, the cuisine may feature sheep's or goat's milk, or milk substitutes from other staples like soybeans.''

In Peru, canned milk is popular because many areas lack refrigeration and milk is expensive, says Olga Enciso-Smith, a native of Peru and owner of San Jose's Inca Gardens restaurant. That's what Enciso-Smith uses.

Milk isn't always prevalent in Thailand either, said Kasma Loha-unchit, a Thai cooking teacher and author. (See tapioca story, Page 1F.) The national substitute is coconut milk. Loha-unchit said the geography of Petchburi, a coastal town in southern Thailand, is ideal for custard. ``The abundant coconut groves yield excellent coconut milk. . . . The local sugar palm trees produce a unique caramel-tasting sugar, and duck eggs are plentiful.''

In Turkey, Esin deCarion, co-owner of Cafe Esin in San Ramon, recalls custards from her childhood that were cooked with rice milk, thickened with rice flour, salep (ground root of orchids) or mahleb (ground black cherry pits), and flavored with rose or orange blossom water.

In other cuisines, custard is often savory, not sweet.

In Japan, chawan mushi (egg custard) is composed of eggs and dashi (stock) over cooked chicken, seafood and vegetables.

Chinese ``steamed egg'' dishes are made of water and oil mixed with meat and a covering of egg and soy sauce. Chinese cuisine also has a sweet version in dim sum: an egg custard tart, thickened with a large proportion of eggs to milk.

Custard as canvas

Chefs, however, are going beyond traditional interpretations of custard dishes from their native lands and inventing new renditions. In these interpretations, custard is a canvas for creating new textures and new flavors.

Rob Lam, chef at butterfly in San Francisco, was born in Vietnam and still enjoys the comforting version of his mother's sweet custard with soybean milk. But at butterfly, he has created a mound of flavors with a foie gras dish built around a simple almond custard that's textured with fresh litchi nuts. He studs seared foie gras with toasted almonds, places it on the almond custard and garnishes the bowl with a reduction of aged balsamic vinegar.

At Cafe Esin, DeCarion occasionally serves crème brûlée flavored Turkish-style with rose water. More frequently, she blends in lavender to impart an unmistakably sweet aroma and flavor.

Newer restaurants are also featuring variations on the custard theme.

At the Village Pub in Woodside, pastry chef Alison Russell makes an unusual risotto crème brûlée.

And at Miramonte restaurant in St. Helena, where chef Cindy Pawlcyn of Mustard's Grill fame showcases food of the Americas, it may not be surprising to find Argentine flan. But Pawlcyn jazzes it up with Meyer lemon.

Even custard fanatics such as author McNair, who is continuing his search for the perfect crème brûlée, are experimenting.

``Recently I began using goat's milk in my crème caramel,'' he says. ``It adds a touch of tang to make custard even more heavenly -- if that's possible.''

DILL AND LEMON PEPPER FETTUCCINE

2 medium carrots

2 medium zucchini

8 ounces uncooked fettuccine

1 (8-ounce) container dill dip

3/4 teaspoon lemon pepper

Shave carrots and zucchini lengthwise into thin slices with vegetable peeler.

Cook fettuccine as directed on package-except add carrots and zucchini about

1 minute before fettuccine is done; drain.

Return fettuccine mixture to saucepan. Add dill dip and lemon pepper; toss.

Serve immediately. Yield: 4 servings.

DOUBLE LAYER PUMPKIN PIE

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup frozen whipped topping, thawed

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

DREAMSICLE FUDGE

3 cups sugar

1 1/2 sticks butter or margarine

2/3 cup cream

7 oz. marshmallow creme

1 pkg. (12 oz.) vanilla chips

3 tsp. orange flavoring

12 drops yellow food color

9 drops red food color

Mix sugar, cream and butter into heavy pan and boil until it reaches the soft ball stage on candy thermometer, about 5 minutes. Add marshmallow creme and chips. Mix well. Remove 1 cup of mixture and set aside. Add orange flavoring and food colors to mixture in pot. Stir well and pour into greased 11 x 13 or 9 inch

dish. Stir in white mixture and pour on top, then swirl with knife. Chill to cool.

END OF THE GARDEN

1 Quart Cucumbers

1 Quart Onions

1 Quart Green or Wax Beans

1 Large Head of Cauliflower

1 Medium Head of Cabbage

6 Sweet Red Peppers

1 Bunch Celery

1 Lb Corn (Cut off Cob)

1 Lb Lima Beans (cooked)

1 Lb Carrots (cooked)

4 Tablespoons Prepared Yellow Mustard

2 Cups Sugar

Turmeric to Desired Color

Distilled Vinegar

Water

Salt

Cut Cucumbers, Onions, Green or Wax Beans, Tomatoes, Cauliflower, and

Cabbage into pieces no larger than 1/2 inch. Combine In a Large Kettle. Salt

moderately, stir, and leave sit overnight. Cut Remaining vegetables in small

pieces. Add Remaining vegetables to Kettle. Cover with Vinegar, diluted to

Half Strength with Water. Boil until All is Tender. Add Mustard, Sugar, and

Turmeric. Boil 15 minutes Longer. Pack into Sterilized Jars, Adjust lids,

and process pints 15 minutes in boiling water.

GARLIC CHICKEN AND VEGGIE STIR FRY

1/2 lb. pasta (your choice)

1 lb. chicken, cubed

5-6 cloves garlic, finely chopped

1 bag frozen veggies

2 Tbsp. margarine

Pepper to taste

Cook pasta according to directions.

While pasta is cooking, place garlic and margarine in non-stick frying pan. When margarine is melted, add chicken. Cook until chicken is no longer pink. Remove

from pan with slotted spoon, so that there is still juices and garlic left in pan, and set aside. Add vegetable to pan, cover and cook over medium heat for approximately 5 minutes. Add chicken and cooked pasta to pan, stir and cook, uncovered for 5 more minutes.

Plate and serve (you can add some grated cheese, if desire). Makes 2 servings, but can easily be doubled or tripled. You may also use fresh veggies, which will add about 5 minutes more to your cooking time.

GOAT CHEESE STUFF FROM PAUL NEWMAN

The creaminess of the warmed goat cheese combined with the tartness of the dried fruit and crunch of the walnuts make this an interesting mix of flavor and texture, perfect for cool fall evenings. .

1 head green leaf lettuce, cut up, washed and dried

1 head radicchio, cut up, washed and dried

1 cup walnuts, lightly toasted and coarsely chopped

1 cup dried cranberries or dried cherries

4 small individual goat cheeses or an 8 oz. log cut into four pieces

1/2 - 3/4 cup Newman's Own Balsamic Vinaigrette, well shaken

Preheat oven to 350 degrees.

Mix two lettuces together. Arrange on plate. Sprinkle walnuts and cranberries on top of salads.

Put goat cheese on aluminum foil sprayed with non-stick spray in oven for approximately 4 - 6 minutes, until cheese starts to soften.

Drizzle Newman's Own Balsamic Vinaigrette on top of lettuce. Place warmed goat cheese on top of salad and serve immediately. Serves: 4 generously

GOLDEN TURKEY CURRY

(Serves 6)

3 lbs. Honeysuckle White drumsticks or wing drumettes

4 Tbsp. butter

1/2 cup honey

1/4 cup mustard

1 tsp. salt

1 1/2 Tbsp. curry powder

Melt butter and add honey, mustard, salt and curry powder. Coat both sides of turkey in curry sauce and place on baking dish in a single layer, covered with remaining sauce. Bake uncovered at 375 degrees for one hour or until turkey is glazed and cooked thoroughly. Delicious served with rice and a green salad.

GARDEN CHOW CHOW

16 cups green tomatoes

1 large head of cabbage

8 onions

6 green peppers

6 sweet red peppers

1/2 cup salt

15 cups vinegar

5 cups sugar

3 tablespoons dry mustard

1 tablespoon powdered ginger

1 tablespoon turmeric

4 tablespoons mustard seed

3 tablespoons celery seed

2 tablespoons pickling spice

Chop and combine all vegetables in a large kettle. Stir in salt and let stand

at room temperature overnight. Drain. Combine vinegar, sugar, dry mustard,

ginger, and turmeric in a large kettle. Put mustard seed, celery seed, and

pickling spices in a 6-inch square of cheese-cloth. Tie with a string and add

to the kettle. Bring the liquid to a boil and then simmer 30 minutes. Add vegetables and return to simmer for 30 minutes. Discard spice bag. Spoon

into hot sterilized jars and seal. Note: Follow canning jar instructions for

processing times, or the current USDA guidelines.

GREAT MOIST CAKE

Beat the following for two minutes:

1 box of lemon, orange, or pineapple cake mix

3 eggs

1/3 cup oil

1 cup water

Add 1 can Coconut Pecan frosting

Beat until well mixed. Grease your bunt pant with oil, and sprinkle with sugar on the bottom and sides. Pour in batter and bake at 350 for 1 hour.

I use the little airline bottles of Malibu Rum and Bacardi Limon instead of water. That comes to about a half cup so I use milk for the other half cup. Sometimes I use some spiced rum, banana liqueur, Cointreau, etc. And I do put extra coconut and pecans in the batter. I grease the pan and sugar it with brown sugar. Then I put a layer of brown sugar, coconut, and pecans in the bottom of the pan before I pour in the batter.

GREEN MARSALA

10 zucchini - shredded

3 potatoes - shredded

1 onion - shredded

one tomato - diced finely

1 green jalapeno - shredded

1 red jalapeno-shredded

1 red banana pepper-shredded

1 yellow banana pepper-shredded

1 pkg chopped spinach - thawed and squeezed

2 tbs balsamic

juice of 1 lime

garlic-minced -lots

ginger-minced - lots

v-8 juice or tomato juice

coriander - 1 tsp

turmeric - 1 tsp

cardamom - 1/2 tsp

cinnamon - 1/2 tsp

cilantro leaves to taste

Sauté ginger and garlic in some basalmic vinegar. Add onion, jalapeno, and

peppers. Add potato and zucchini. As it needs liquid, add V8 juice to the consistency you like. Add the spinach. Season with the above-mentioned

spices and herbs. At the end of cooking, add the cilantro leaves.

Serve on top of basmati rice with wheat berries (2 cups rice to 1 cup wheat

berries or bulgur wheat). It is very hot and spicy.

HODGSON MILL BUCKWHEAT PANCAKES

1 c buckwheat flour

1 tsp baking powder

2 tbsp sugar

1/2 tsp salt

1 egg, beaten

1 c milk (I used 3/4 c and added more as needed)

2 tbsp melted margarine or butter

Mix dry ingredients together, add egg, milk, and shortening, beating well after each addition (I just added the liquid stuff altogether). Pour 1/4 c batter for each pancake onto hot, lightly oiled griddle. Cook 1 to 1/2 min (sic) turning when edges look cooked and bubbles begin to break on the surface (I adjusted the flame so that mine took a bit longer to cook). Continue to cook 1 to 1-1/2 min or until brown.

HONG KONG CHICKEN SALAD

Dressing;

1 1/2 Tablespoons rice vinegar.

4 teaspoons salad oil,

2 teaspoons dark sesame oil,

1/4 teaspoon salt,

1/8 teaspoons pepper,

1 teaspoons sugar or "Splenda"

Salad:

6 oz shredded chicken

3 cup romaine lettuce

1 cup fresh bean sprouts

3-4 green onions, slivered

angelhair pasta, cooked and chilled (optional)

sugar peas (snow peas) (optional)

1. For dressing, ahead of time, shake together dressing ingredients in

tightly sealed container, Chill.

2. Just before serving, in large salad bowl, toss together chilled salad

ingredients and dressings. Serves 6 (recipe can be doubled - twice)

Serve with 1/2 cup Mandarin orange segments in own juice and 1 cup Tea

LEMON TURKEY

1 1/2 pounds plain turkey cutlets

1 1/2 tsp. cooking oil

Lemon Sauce

1/4 cup lemon juice

1 cup water

1/2 tsp. parsley flakes

2 Tbsp. cornstarch

sprinkle of paprika

1 tsp. liquid sweetener

Brush turkey with cooking oil. Broil 2 to 3 minutes on each side until cooked.

For the Lemon sauce, combine first four ingredients in small saucepan. Mix well and heat and stir until it boils and thickens. Makes 1 cup. Serve over the turkey.

LIGHT ORANGE ROASTED SALMON

1 1/2 pounds salmon fillet

1 (14.5-ounce) can diced tomatoes

1/4 teaspoon sugar

1/8 teaspoon red pepper flakes

1/4 cup pimiento-stuffed olives, roughly chopped

2 tablespoons orange juice

1 teaspoon orange zest

Preheat oven to 450 degrees. Lay the salmon, skin side down in a baking dish that has been sprayed lightly with lite olive oil, combine the tomatoes, sugar, red

pepper flakes, olives, orange juice and orange zest in a bowl, stir thoroughly and pour over the salmon. Roast the salmon for 10 minutes, or until cooked through to desired degree of doneness. Cut into 4 pieces. Serves 4

Serve with Roasted Asparagus and Boiled New Potatoes

Toss 3/4 lb. of asparagus with 1/4 cup of balsamic vinegar, salt and pepper to taste, place in a shallow baking dish or pan. Roast at 450 degrees, tossing occasionally, until tender, (about 10-15 minutes)

Cook unpeeled, scrubbed new potatoes in lightly salted boiling water until tender. Toss with salt.

MANGO BREAD

Servings 2 loaves

1 cup butter

1 1/2 cups sugar

4 eggs

1/2 tsp. salt

2 tsp. baking soda

4 cups flour

1 1/2 cups diced mangos

2 tbsp. lemon juice

1 cup chopped nuts

Directions Cream together butter and sugar. Add eggs. Stir in dry ingredients, mangos and lemon juice. Pour into 2 8" loaf pans. Bake at 350' for 1 hour or until loaf tests done. Cool in pans 10 minutes. Remove from pans and cool thoroughly. For best results, wrap in foil and serve the following day.

MANGO CUP COOLER

Servings 8

1 1/2 qts. sliced mangos

1 qt. pineapple cubes

1 qt. orange sections

1 cup halved strawberries

1 cup blueberries

1/2 cup lemon juice

1/4 tsp. salt

Directions Mix fruit together in large bowl and chill. Serve in individual bowls.

MAYONNAISE CAKE

2 cups Flour

1 teaspoon Baking Soda

1 cup Sugar

3/4 cup Mayonnaise

1/2 cup Cocoa Powder

1 cup Milk

1 teaspoon Vanilla

In a large mixing bowl, mix sugar, mayonnaise and vanilla until blended, then add milk and stir slowly until well mixed. In a second bowl, stir together the flour, cocoa, soda until mixed and then add to the wet mixture and blend well. Pour into a 9x13 inch cake pan which has been prepared with non-stick cooking spray and bake at 325 degrees F for 40 to 45 minutes or until a toothpick comes out clean when inserted into center of cake. Cool and frost with your favorite frosting, or serve sprinkled with powdered sugar along with fruit.

MICROWAVE CURRY CHICKEN

WITH MANGOS and WALNUTS

Servings 8

1/4 cup cranberries

1/2 cup chopped green onions

3/4 cup chopped walnuts

2 mangos, thickly sliced

6 boneless skinless chicken breast halves

1 cup chicken broth

1 tbsp. cornstarch

1/4 tsp. cayenne pepper (optional)

1 tsp. paprika

1 tbsp. curry powder

2 cloves garlic, minced

4 tbsp. butter

Microwave butter, uncovered, on high for 2 minutes. Stir in garlic and spices. Microwave on high for 3 minutes. Mix cornstarch with broth and add to garlic mixture. Stir. Arrange chicken in single layer in sauce. Cover and microwave on high for 6-8 minutes, stirring every 2 minutes. Stir in mangos, walnuts, green onions and cranberries. Cover and microwave on high 6-8 minutes more. Arrange chicken on platter and pour sauce over chicken.

ONION BREAD MIX IN A JAR

1/4 cup Dehydrated Onion Flakes

3 1/3 cups Flour

2 tablespoons Sugar

1 tablespoon Dry Milk

1 1/2 teaspoons Salt

2 3/4 teaspoons Active Dry Yeast OR 2 1/2 teaspoons Quick Acting Yeast

Place onion flakes in a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast.

Mix and place the remaining ingredients into a quart sized jar. Lay baggies of onions and yeast on top of mix and place lid on jar.

Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

1-1/8 cups Warm Water (110 degrees F)

1 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan in the order recommended by your bread maker manufacturer. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.

You should store these mixes in a cool, dry place just as you would store the pre-packaged mixes you can purchase in the stores.

OPERA FUDGE

2 Boxes confectioner's (10X) sugar (2 pounds)

1 8-oz package cream cheese

1/4 pound butter, room temperature

1 teaspoon vanilla

Chocolate coating:

1 6oz package chocolate chips (or the equivalent in bakers chocolate)

1-2 tablespoons shortening

Slowly, with your hands, mix the sugar, cream cheese, butter and vanilla. Roll into small balls after thoroughly mixed. Place balls on wax paper and put a toothpick in each. Refrigerate until chocolate is ready. In double boiler (or microwave), melt chocolate chips and shortening together. Dip balls in chocolate mixture and let as much chocolate as possible drip off. Place on waxed paper, remove toothpicks and chill in freezer until firm. Store in refrigerator.

ORANGE GLAZED CHICKEN

1/4 cup frozen orange juice concentrate, thawed (not diluted)

1/4 cup maple syrup

1 pound boneless skinless chicken thighs

1/2 teaspoon salt

1/8 teaspoon black pepper

Preheat broiler and coat broiler pan rack with cooking spray, (Line the bottom of the pan with foil to make clean-up easier). In a small bowl, combine the maple syrup and orange juice concentrate, stirring until thoroughly mixed.

Trim the chicken of visible fat. Sprinkle the salt and pepper on the chicken and place it on the broiler rack. Broil for 5 minutes, then brush the tops of the pieces with some of the orange juice mixture. Turn the chicken over and broil another 4 minutes, brush with the glaze over the top and broil 1 more minute or until golden brown. Makes 4 servings.

Serve this with Chicken Couscous:

Bring 1 1/4 cups nonfat chicken broth to a boil, add

1 cup couscous, cover the pan and remove from heat. Let stand, covered, 15 minutes. (while the chicken cooks.) Use a fork to stir in a pinch of cayenne pepper and chopped fresh cilantro.

Serve also with this Sautéed green beans: Heat olive oil in a large, nonstick skillet. Add green beans and thinly sliced garlic, cook, stirring occasionally, until the beans are crisp-tender and the garlic golden. Use enough of olive oil to coat the pan and beans, a few cloves of garlic, if you like a strong taste.

PENNSYLVANIA DUTCH CHEESECAKE

Pinch salt

4 Egg whites

3 Egg yolks

1 1/2 cups Low-fat cottage cheese

1/4 cup Buttermilk

1 tbsp Fresh lemon juice

1 1/2 tsp Vanilla

Beat salt and egg whites with electric mixer until stiff peaks form. Set aside. Put all the remaining ingredients in a blender and blend until smooth and creamy. Pour the cheese mixture into the egg whites. Gently, but thoroughly, fold

together. Spoon the mixture into a 9" nonstick square or round cake pan. Bake in a preheated 350 oven for 40-50 minutes, until a knife inserted in the center comes out clean. Chill thoroughly. The cake sinks in the center as it cools, making a depression for fruit. Fill with berries or sliced unsweetened peaches to serve.

PROVOLONE CORN LOAF

2 tsp plus 1 cup cornmeal, divided

1 1/2 cups all-purpose flour

1 tablespoon minced fresh sage or 1 teaspoon rubbed sage

2 tsp baking powder

1 tsp salt

3/4 tsp coarsely ground pepper

1/2 tsp baking soda

1/8 tsp cayenne pepper (optional)

2 eggs

1 1/4 cups buttermilk

1/4 cup olive or vegetable oil

1 cup(4 ounces) shredded provolone or mozzarella cheese.

Sprinkle 2 tsp cornmeal on bottom and sides of a greased 8"x4"x2" loaf pan; set aside. In large bowl, combine flour, sage, baking powder, salt, pepper, baking soda, cayenne, and remaining cornmeal. In another bowl, beat eggs, buttermilk, and oil. Stir into dry ingredients just until moist. Fold in cheese. Pour into prepared pan. Bake at 350 for 40-50 minutes or until tests done. Cool for 10 minutes before removing from pan to wire rack.

PUMPKIN CHEESE PIE

8 ounces Lowfat Cream Cheese -- Softened

1 Egg -- or replacer

2 tablespoons Sugar -- or replacement

1 teaspoon Vanilla

1 1/2 cups Pumpkin, canned

2 Eggs -- or replacer

1 1/2 teaspoons Pumpkin Pie Spice

1 Pie Crust (9 inch) -- unbaked

1 cup Evaporated Milk

2 tablespoons Sugar -- or replacement

For Cheese Layer:

Combine cream cheese, sugar or replacement, vanilla and 1 egg (or replacer)

in mixing bowl. Stir to mix well, spread in bottom of unbaked pie shell.

For Pie Layer:

Combine pumpkin, milk, 2 eggs (or replacer), sugar or replacement and spices

in a mixing bowl, beating to blend thoroughly. Carefully pour over cheese

layer.

Bake at 350 degrees F for 65 to 70 min or until knife inserted comes out

clean.

PUMPKIN SOUP

1 1/2 Tbsp. Butter

1 1/2 Tbsp. Olive Oil

1 cup chopped Sweet Onions

1 cup chopped Bell Peppers (Mixed Orange, OR Red & Green)

1/2 tsp. Cumin

1/2 tsp. Coriander

1 Cinnamon Stick

1 1/2 tsp. Curry Powder

1/2 tsp. Nutmeg (freshly grated)

1 tsp. Ginger (freshly grated)

1/8 tsp. Cayenne Pepper

1/2 tsp. Salt

6 cups Fresh Pumpkin, mashed or pureed (if fresh pumpkin not available, used

canned)

2 cups Chicken Broth

1 cup water

1/2 cup Madeira Wine (or any white wine, your pref.)

2 cups Half and Half (Can substitute skim milk, if desired)

Croutons

Optional Garnish:

1/2 cup Matchstick Pretzels

1/2 cup Fresh Chives

1 Dollup Sour Cream

Melt butter and blend with oil in Dutch Oven over medium heat. Add onion and peppers, cook until lightly browned, about 2 minutes. Add spices and stir thoroughly to coat. Add pumpkin and cook on low heat for five minutes until flavors are thoroughly blended. Add chicken broth and water, bring to a boil, then lower heat and simmer about 15 minutes. Add wine and simmer 5 minutes longer. Pour pumpkin mixture and liquid into blender or food processor, process about 1 minute until smooth. Return to a clean soup pot, add half-and-half, adjust seasonings and simmer, stirring constantly, until thoroughly heated. Garnish with croutons or if desired , pretzels, chives or sour cream. Serves 8-10.

PUNCH BY CHERYL

1 pkg. black cherry Kool-Aid

3/4 to 1 cup of sugar (to taste)

1 quart cold water

Stir together until sugar is dissolved. Pour mixture into punch bowl.

Add 1 2-liter bottle of Cherry 7-Up and plenty of ice. Stir gently.

"I have also used a store brand (Kroger) of cherry lemon-lime and black cherry soda, and frankly, I liked them both every bit as much as the Cherry 7-Up. The carbonation makes it refreshing, and it is a pretty burgundy color.

"I was making this for a crowd, and to keep ahead of them, I made up insulated jugs with the Kool-Aid, sugar, water and ice in them. When the punch bowl needed filled, I took the jug and a 2 liter bottle of soda to the punch bowl, poured in the Kool-Aid, added the soda, stirred it gently with the ladle, and it was ready to go." (Commentary by the author, whose sur-name I do not have.)

SCRAMBLED EGGS AND BULGUR

2 cups regular strength chicken broth

1 med. red or green bell pepper, thinly sliced

1 cup #1 fine bulgur

4 large eggs

1 Tbsp. butter or margarine

Salt and pepper

1 med. onion, thinly sliced

Grated parmesan cheese

In a 1 or 1 1/2 quart pan, bring the chicken broth to a boil. Stir in bulgur and cover. Let stand until liquid is absorbed--5 to 10 minutes. In a 10 to 12 inch frying pan, stir 1 tsp. butter or margarine, onion, and bell pepper over medium heat until onion is lightly brown. Beat eggs together with 1/4 cup water. Add remaining butter to frying pan; turn heat to medium-low. Add eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are soft-set. Add salt, pepper, and parmesan to taste.

SCRAPPLE

(Pon Haus)

Makes 2 loaves

The author writes: "I have finally become a believer. I grew up in Pennsylvania with Scrapple, a popular breakfast meat, all around me. I just could not acquire a taste for it because of some seasoning to which I objected. Not to mention, I never really understood what was in scrapple and therefore bulked at the mushy consistency. Since I started the PA Dutch recipe page, I knew I would have to make it one day and get it posted, whether or not I liked it, using scrapple fans as the judges. So I found several recipes, gathered ideas from the combination and, lo and behold, the stuff is pretty good. And, much to my surprise, considerably healthier than I ever suspected. To describe it in terms you might better recognize, it is very much like fried polenta. It is mostly corn meal mixed with cooked lean meat and seasonings, poured into loaf pans and refrigerated overnight to stiffen, then sliced and fried in a little butter. Every recipe I found was

different in amounts, seasonings and some of the methodology. You will find some of the variations listed below:

One 3-pound pork butt, bone in

4 quarts water

Salt and pepper to taste

1-1/2 teaspoons dried thyme

2 teaspoons rubbed sage

1 teaspoon ground savory

1/8 teaspoon allspice (start with less)

1/8 teaspoon nutmeg (start with less)

1/8 teaspoon cloves

3 cups corn meal

Place the pork and water in an 8-quart stock pot. Add salt and pepper. Bring to a boil; reduce heat, cover and simmer until pork is tender, about 2 hours. Place the meat on a large plate; reserve the stock. When the meat is cool enough to handle, remove it from the bones and discard excess fat. Chop the meat very finely; set aside. Place 2-1/2 quarts of the stock in a 5-quart pot. Add the thyme, sage, savory, allspice, nutmeg and cloves. Bring to a boil and gradually add the corn meal, stirring or whisking rapidly until it is all combined. Reduce the heat to medium or medium-low and continue to cook, stirring often, until the mixture is very thick, so that a spoon almost stands up by its own, about 15 minutes. (If it gets too thick, just add a little more of the broth and stir well.) Add the meat and stir well to combine. Reduce the heat to low and cook for an additional 15

minutes, stirring occasionally. After a couple minutes, taste for seasoning and adjust as desired. Scrapple must be well-seasoned or it will taste very bland when fried. Place a piece of waxed paper into the bottom of two 9x5 loaf pans so that the ends extend over the two long sides. That will make it easier to lift the refrigerated loaf out of the pan later. Pour half the mixture into each pan. Cover with foil and refrigerate overnight or until chilled and solid. To fry, remove the loaf from the pan and place on cutting surface. Slice into about 1/4 to 1/2-inch slices. Heat a large skillet over medium-high heat. Add some butter and, as soon as it melts, add the scrapple slices. It is critical with scrapple to let each side brown thoroughly before attempting to turn it over or it will stick and fall apart, so be

very patient. Serve as is or, as many PA Dutchmen would do, with ketchup or

apple butter.

Notes: You will have to learn, as I did, what degree of thickness to cook the corn meal. On my first attempt, it obviously was too thin because the chilled mixture did not get as stiff as expected. If that happens to you, don't panic. I was still able to slice and fry it, although it fell apart easily. You will need to play with the seasonings, tasting and adjusting until you get what you want. Many people dredge scrapple in a light coating of flour before frying. Scrapple freezes very well; just slice and wrap individually in waxed paper and then place in freezer bags. Take out as many slices as you want and fry them frozen, reducing the heat slightly to allow more cooking time. Remember, everything is previously cooked so it only needs to be browned and heated through. Serve instead of bacon, ham or sausage for breakfast, lunch or dinner.

Variations: "Two of the recipes I used as sources were from a Jeff Smith cookbook and Grandma Born's Scrapple on my Recipes from Visitors page as submitted by William Cooper. One recipe uses pork neckbones, which I understand produces a more gelatinous texture which aids in holding the mixture together. The other uses boneless beef chuck in addition to the pork butt, but less broth to cook the corn meal. The seasonings are completely different, one using herbs and the other baking spices. Another difference is that, in one preparation you coarsely chop the meat, while in the other the meat is passed through a meat grinder. So you can see that, once you start making scrapple, there are many ways to conform it to your own tastes. I know that I plan to do some more experimenting." (by the author)

[] Spike adds: This recipe came to me in another newsletter. There was not a name or a website to which to give credit. Additionally, my grandmother was a Pennsylvania Dutch person, who made Pon Haus with the turkey carcass. She

added bits of dressing that may be left over from the dinner. (Perhaps she made

extra dressing just for that purpose.) I don't know why it couldn't be made with

beef. Perhaps I'll try that today.[]

SNACKSTUFF

French Toast strips, Milk

Fresh Veggies and cottage cheese dip

Tortillas covered in melted cheese

English muffins, Milk

Yogurt and Toast

O.J. and Hard boiled eggs

Fruit cocktail, Crackers

Scones, Milk

Cheese biscuits, Juice

Green eggs and Ham

Cheese and Crackers

Pretzels and Juice

Raisin toast, Milk

Applesauce and toastpoints

Cereal

Mini Pizzas

Cottage cheese and peaches on a lettuce bed

Yogurt and peaches

Whole wheat rolls and salad

Ham and cheese cubes on a pretzel

Juice jigglers

fruit salad

Orange slices( alligator teeth are orange slices with a slit in the side

so they can be opened to form teeth)

Scrambled Eggs

Muffins(any kind)

Yogurt with cereal on top

Bagels and cream cheese

Nachos

Chips and salsa

Mini tuna melts. (Line a small cookie sheet with crackers, add 1 tsp tuna salad

(and top with a slice of cheese. Heat in toaster oven until

(cheese melts.

SPAGHETTI TORTE

1 (16 ounce) package spaghetti

1/2 cup grated Parmesan cheese

1/2 cup Ricotta cheese

1 tablespoon Italian seasoning

4 egg whites OR 1/2 cup fat-free cholesterol-free egg product

1/4 cup chopped fresh basil OR 1 1/2 teaspoons dried basil leaves

2 medium tomatoes -- coarsely chopped

4 (1 ounce) slices Provolone cheese -- cut into fourths

Spaghetti sauce -- if desired

Heat oven to 350º. Spray spring-form pan, 9 × 3 inches, with nonstick cooking

spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Toss spaghetti, Parmesan cheese, Ricotta cheese, Italian seasoning and egg whites until spaghetti is well coated.

Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomatoes and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomatoes and cheese slices.

Bake 30 minutes. Let stand 15 minutes. Remove sides of pan. Cut torte into

wedges. Serve with spaghetti sauce. Yield: 8 servings.

SPICY BLACK BEAN STEW

1/4 cup water

1 large onion, chopped (1.5 cups)

2 medium red bell peppers (2 cups)

2 tbsp minced garlic

1 stalk celery, diced

1 cup diced carrots (1/2 cup)

3 cups fresh or canned tomatoes

1 cup V-8 or tomato juice

15 oz. can black beans (or cook 2 cups dried black beans)

1/4 cup diced, canned green chilies

3 tsp chili powder, or to taste

1 tsp cumin

1/2 tsp coriander

Salt and pepper to taste

In a skillet over medium high heat, bring water to simmering; add onions, bell pepper and garlic. Cover and steam 3 minutes. Spoon into slow cooker.

Add remaining ingredients except salt and pepper. Cook on low 6 to 8 hours, or until stew is thick. Salt and pepper to taste. Serve with rice or potatoes or in a tortilla.

SUGARLESS OATMEAL COOKIES

3 Bananas, mashed

2 cups Quick Oats, uncooked

1/2 cup Raisins

1/3 cup Margarine (reduced calorie), melted

1/4 cup Skim Milk

1 tsp. Vanilla

1- Combine all ingredients, mixing well. Let sit for 5 minutes so oats can

absorb moisture.

2- Drop dough by heaping teaspoonfuls onto ungreased baking sheets. Bake

at 350 degrees F, 15 - 20 minutes. Let stand on cookie sheet 1 minute

before transferring to wire racks to cool completely. Yield: 2 1/2 dozen.

SWEET CHOW CHOW

12 green tomatoes

1 medium head of cabbage

7 medium white onions

12 green bell peppers

6 red bell peppers

1/2 cup salt

6 cups sugar

1 tablespoon celery seed

2 tablespoons mustard seed

1 1/2 teaspoons turmeric

4 cups pure apple vinegar

2 cups water

Grind tomatoes, cabbage, onions, green peppers and red peppers into large

pan. Add salt and let stand overnight. Rinse and drain. Put into large kettle.

Add remaining ingredients, heat to boiling. Boil for 8 minutes, stirring

constantly. Pour into hot sterilized jars; process pints in boiling water bath for 15 minutes. Let stand at least 2 weeks before opening. Makes 7 pints

For Hot Chow Chow, add 10 hot peppers and 1 tablespoon cayenne pepper.

TABBOULEH BURRITOS

1 cup #1 fine or #2 medium bulgur

3 Tbsp. minced green onion and tops

1 1/2 cup water

3 Tbsp. minced fresh mint leaves

1 fresh Anaheim (California) chili

Salt and pepper

1/4 cup olive oil or salad oil

8 flour tortillas or 4 pocket breads

3 Tbsp. lemon juice

Mix bulgur and water. Let stand until bulgur is soft to bite, about 2 hours; drain well. Stem, seed, and chop chili; mix with bulgur, oil, lemon juice, onion, mint, and salt and pepper to taste. Wrap tortillas or pocket bread halves in foil. Place in a 350* oven until warm, 5 to 10 minutes. Mound bulgur on a platter; place condiments alongside. Spoon bulgur onto tortillas or into pocket bread and top with condiments; wrap tortilla around fillings. Condiments: Offer 1 large firm-ripe tomato, cored and chopped; 1/4 pound feta cheese, cut into 1/4 inch cubes; 1 cup alfalfa sprouts; and about 1 cup unflavored yogurt.

TERIYAKI CHICKEN

3-4 pounds of your favorite chicken pieces

3/4 cups Soy Sauce (can be the light sodium)

3/4 cups Splenda

6 cloves garlic, chopped

4 green onions, chopped

1/2 tsp. grated fresh ginger (or 1 tsp. powdered)

8-10 drops sesame oil (optional - but very good)

Remove skin and cut fat from chicken pieces. Mix all the rest of the ingredients and pour in large frying pan. Add chicken pieces and cover. Cook over medium heat, covered, for 20 minutes, turning pieces occasionally. Remove cover and continue cooking for an additional 20 minutes until chicken pieces are coated and cooked thoroughly. Serves 4-6 people.

TOO SIMPLE SALAD DRESSING

1/4 cup apple cider vinegar

1/4 cup salad oil

1/2 tsp dried parsley flakes

1/2 tsp freeze-dried chives

Shake well, and hold at room temperature. Serve in a shaker bottle, because it needs to be vigorously shaken just before pouring onto the salad.

[]Since Larry has recently been diagnosed as diabetic, I read labels of everything. All the salad dressings I have contain sugar, fructose, corn syrup, honey, and assorted other sweetening substances, all of which apparently are dangerous. Ergo, some non-sweetened dressing had to be devised. []

TUNA BULGUR SALAD

2 8oz. containers plain yogurt

4 tsp. chopped fresh mint

1/8 tsp. Tabasco pepper sauce

2 1/2 cups water

1/4 lb. mushrooms sliced

1 1/4 cup #2 medium bulgur

1 chopped tomato

1/4 cup lemon juice

1/2 cup sliced pitted ripe olives

1/4 cup vegetable oil

1/2 cup chopped parsley

2 cans tuna, drained

1/2 tsp. salt

1 diced cucumber

1/2 tsp. Tabasco pepper sauce

1 medium carrot, chopped

Lettuce leaves

1/3 cup sliced green onions

In small bowl, combine yogurt, mint, and Tabasco sauce; mix well. Cover and refrigerate. makes 2 cups.

In medium saucepan, bring water to a boil. Add bulgur; reduce heat, cover, and simmer 15 minutes. Remove from heat; stir in lemon juice and oil. Let stand at room temperature until cool. Stir in remaining ingredients except lettuce leaves and Yogurt dressing. Cover and refrigerate 4 hours. Turn into lettuce lined serving dish. Serve with Yogurt dressing.

WHOLE WHEAT AND MEAL BREAD

3 1/2 cups water

4 to 5 cups bread flour or unbleached all-purpose flour

3 Tbsp sugar

1 cup oat or rye flakes

2 1/2 tsp. salt

1/2 cup bran

3 Tbsp peanut oil or butter

1/2 cup coarse cornmeal

2/3 cup dry milk powder

1/4 cup #2 medium bulgur

2 or 3 envelopes active dry yeast

1/2 cup semolina, optional

4 cups whole wheat flour

In a large bowl combine 3 cups hot water, the sugar, salt, oil or butter and the dry milk powder; stir well and allow to cool to lukewarm. In a small bowl combine 1/2 cup warm water (100° to 115°) and the yeast, let stand for 5 minutes to dissolve. Add the dissolved yeast and 2 cups of the whole wheat flour to the first mixture. Stir well. Cover and let stand 10 minutes (or longer if you wish.) Add remaining whole wheat flour. Then add 2 cups bread flour, oat flakes, bran, cornmeal, cracked wheat and semolina, if used. Mix well. Turn out onto a floured board and knead for a minute or two. Then cover with a bowl and let rest 10 minutes. Adding just enough of the remaining flour so that the dough is not sticky, resume kneading until the dough is elastic, 8 to 10 minutes. Place dough in a large greased bowl; cover and let rise in a warm place until doubled in bulk. Punch dough down and shape in 3 loaves. Place in 3 greased loaf pans. Cover and let rise until just double again. (Do not let dough get too light or it may fall when transferred to the oven.) Bake at 375° 40 to 45 minutes. Remove from pans and cool on racks.

ZIMBABWE PUMPKIN MUFFINS

4 cups flour

2 cups granulated sugar or 1 cup granulated and 1 cup brown

30ml baking powder

pinch salt

pinch baking soda

5 ml cinnamon

10ml ginger (only if using pumpkin or butternut squash)

4 eggs

250ml buttermilk (or lacto - a Zimbabwe packet milk)

1 cup melted margarine

2 cups cooked, mashed pumpkin or butternut squash

OR 2 cups tinned apple (leave out ginger)

OR 2 cups mashed bananas (leave out ginger)

Combine all dry ingredients and set aside. Combine eggs, buttermilk, margarine and pumpkin. Stir into dry ingredients

Grease muffin tins very thoroughly and fill to just below rim. Bake at 350/180 about 15 minutes. Makes 23-24 large muffins.