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2 Garlic cloves, minced

1 ts Oregano

1 md Onion, diced

1 Green bell pepper, diced

1 Jalapeno pepper, chopped

1 md Tomato, diced

1/2 lb Whole button mushrooms

1 tb Tomato paste

Simmer the garlic, oregano & onion in the wine for 5 minutes. Add diced bell pepper & the jalapeno pepper. Cook, stirring frequently, for 2 minutes. Add tomatoes & cook for another 5 minutes. Finally add the mushrooms & the tomato paste. Cook until the sauce is thickened. Serve hot. Posted by Mark Satterly in Intercook

2 qt Boiling water

1 1/2 ts Salt

1 ea Onion, chopped

1 ea Celery stalk, chopped

1 sm Green bell pepper, chopped

1 sm Red bell pepper, chopped

3 tb Vegetable oil

1 ts Vegetable broth powder

1 ts Brown sugar

1 ea Bay leaf

4 tb Tomato paste

2 tb All purpose flour

Pepper Douse the lentils in the boiling water, add the salt & let them stand, covered, for an hour. Heat the oil in a pot and add to the vegetable broth powder. Add the diced vegetables, brown sugar, and a bay leaf, and saute for a few minutes before adding it all to the lentils. Cook over a low heat for about 1 1/2 hours. Mix together the flour and the or tomato puree. Add a little of the hot soup, stirring well, then return it all to the pot. Grind in some black pepper, heat through, and serve.

2 ts Salt

3 tb Olive oil

1 lg Onion, chopped

1 Red pepper, seeded, diced

1 Garlic clove, crushed

2 ts Paprika

1/2 ts Hot chili powder

4 oz Fresh okra

3/4 c Frozen corn, thawed

2 c Boiling chicken stock

1 cn Tomatoes in tomato juice

-(8 oz) 2 tb Long grain white rice

8 oz Peeled cooked medium-size

-shrimp, thawed if frozen Salt to taste Fresh ground pepper to taste Fresh dill sprigs (opt) Trim stalk end from eggplant. Cut in 1/2″ pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water and drain well. Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently. Stir in paprika and chili powder and cook gently 2 minutes. Trim stalk ends from okra and discard. Cut okra in quarters. Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender. Add shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired. VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving.

4 Cloves Garlic, Minced

2 ts Dry Mustard

2 ts Paprika

1 ts Dried Thyme

1 ts Granulated Sugar

1 ts Cayenne Pepper

1/2 ts Salt

1/2 ts Black Pepper

1/4 c Lemon Juice

———–PEACH MUSTARD SAUCE———- 1/2 c Peach Jam

1 tb Dijon Mustard

2 ts Pimiento, diced

1 ts Cider Vinegar

Cut tips off wings; reserve for stock. In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown,

crisp and no longer pink inside. Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping. (Makes 4 main-course or 8 appetizer servings)

1 1/2 oz Onion; finely chopped

1 ts Curry powder

1/2 oz Flour

15 fl Milk

15 fl Chicken stock

5 tb Coconut milk

Salt & pepper ——————-TO FINISH————– 4 tb Cream

4 sl Lemon

“Despite the simplicity of this recipe, it is delightful and subtle, although this depends very much upon the quality of the basic ingredients used.” IMH Melt butter, and soften the very finely chopped onion over gentle heat. When tender, but not browned, add curry powder (which should be of good quality, and ideally home made) and continue cooking 1-2 mins. Stir in flour and cook to make a roux for a further minute or so. : Remove from heat and when slightly cooled, gradually stir in stock and milk. Return to heat and stir while bringing to the boil. When boiling, reduce heat and simmer gently 15 minutes or so. Add coconut milk (or creamed coconut if the milk is unavailable) and stir to incorporate. Strain, correct seasoning and reheat. Serve with a little cream marbled on the surface, and a slice of lemon. MMed IMH Georges’ Home BBS 2:323/4.4