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1 pk LAWRY’S Spices & Seasonings

-for Fajitas (1.27 oz) 1/3 c Water

8 oz Tortilla chips

1 1/4 c Grated Cheddar cheese (5 oz)

-(4 oz) 1 c Grated Monterey Jack cheese

1 lg Tomato, chopped

1 cn Sliced ripe olives, drained

-(2 1/4 oz) 1/4 c Sliced green onions

Salsa In medium skillet, combine chicken, Spices & Seasonings for Fajitas and water; blend well. Bring to a boil; reduce heat and simmer 3 minutes. In large shallow ovenproof platter, arrange chips. Top with chicken and cheeses. Place under broiler to melt cheese. Top with tomato, olives, green onions and desired amount of salsa. Makes 4 appetizer or 2 main dish servings. PRESENTATION: Garnish with guacamole and sour cream. HINT: For a spicier version, add sliced jalapenos.

– soaked in water for 30 — minutes, and drained 1 tb Plain flour

2 ts Red curry paste

1 tb Light soy sauce

1 ts Sugar

2 Kaffir lime leaves

- rolled into a cigarette & - finely sliced into slivers Oil; for deep-frying

———————————THE SAUCE———————————

4 tb Sugar

6 tb Rice vinegar

1/2 ts Salt

In a mortar pound the drained moong beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of the paste and form into a ball the size of a walnut. Do not mould too tightly. Deep-fry the balls until golden brown, drain and serve with the thick sweet sauce below. THE SAUCE: Gently heat the three ingredients until the sugar dissolves. Allow to cool before serving. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

2 ea Garlic cloves, chopped

1 ea Cilantro root, chopped

3 ea Dried red chilies, soaked &

– chopped, seeded 1/2 ts Salt

3/4 c Rice vinegar

1/4 c Sugar

1/2 c Peanuts, finely chopped

2 c Peanut -=OR=- vegetable oil

——GARNISH——–

2 ts Cilantro leaves, chopped

2 ts Red pepper flakes

Cut the tofu into cubes 1″ X 1″ X 1 1/2″. Set aside. Make a paste of the garlic, cilantro root, chili peppers & salt. Add the vinegar & mix. Dissolve the sugar in 1/4 c hot water & add it to the paste along with the peanuts. Sprinkle with cilantro leaves & red pepper flakes. Put the oil in a wok & heat until hot. Deep-fry the tofu for 5 minutes until it becomes light brown. Drain on paper towels. Place tofu on a serving plate with the peanut sauce next to it. Use the sauce as a dip. Serve either hot or at room temperature. NOTE: Apparently you can buy tofu already deep-fried. If using this product, then only deep-fry it again for 1 minute. Puangkram C. Schmitz & Michael J. Worman, “Practical Thai Cooking”

1 ea Worcestershire sauce (dash)

3 ea Green onions (chopped)

1 x Crazy salt

1 x Black pepper

1 tb Curry powder

1 x Seasonings

Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled.

2 Slices, thin ginger, fresh

1 cl Garlic

1 Stalk, good-sized celery,

Very crisp and fresh 1 ts Light soy sauce

1 tb Oyster sauce

1 tb Vodka

3 tb Chicken broth

1 tb Cornstarch

1 ts Salt

1 tb Cornstarch

2 c Oil, for deep-frying

Lettuce leaves Devein the shrimp. Chop the shrimp very finely, almost into a paste. Mince the ginger and garlic; keep them separate. Peel the tough strings from the celery stock; slice it at angle into pieces about 1/4-inch thick. In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth, and 1 tablespoon of the cornstarch. Reserve this mixture. In another mixing bowl, combine the shrimp with half of the minced ginger and half of the minced garlic; add the salt and the remaining tablespoon of cornstarch. Mix well, and with lightly moistened hands form this mixture into balls about 1-inch in diameter. Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time. Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger and garlic until it turns golden; add the celery and stir-fry quickly for about for about a half a minute. Add the reserved sauce mixture and stir until it thickens. On a plate, make a bed of lettuce leaves and arrange the shrimp balls on it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8 appetizer servings. Recipe: “Chinese Appetizers” by Verdi Published by Irene Chalmers Cookbooks, 1981

1/2 c Sesame seeds

2 tb Cornstarch

3 tb Whole-wheat flour

1/4 c Vegetable oil

1 1/2 lb Red plums, pitted, peeled &

– chopped 3/4 c Sugar

1 tb Soy sauce

1 tb Teriyaki sauce

2 ea Garlic cloves, chopped

Water to cover Cut tofu into 1″ squares. Mix together sesame seeds, cornstarch & flour. Roll tofu in sesame mixture till well coated. Heat oil in skillet till hot. Fry squares till well browned. Drain on paper towels & set aside. Place the rest of the ingredients in a pot. Add just enough water to cover by 1/2″. Bring to a boil then simmer for 20 minutes. Blend till smooth. Pour into a serving bowl. To serve, place toothpicks in tofu cubes. Arrange on a platter & serve warm with the sauce. Jack Santa Maria, “Chinese Vegetarian Cookery”

1/2 c Flour

1 ts Salt

1/8 ts Pepper

2 Eggs

1 c Milk

1 1/2 c Italian bread crumbs

Cut 2 the cleaned squid body sacks into 1/2″ wide rings. Rinse well under cold running water. In deep fryer heat oil to 375. In plastic bag combine flour, salt & pepper. Add a few squid rings at a time, shake until well coated. In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs. Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce. NEW JERSEY SEAFOOD ADVISORY

1/2 c Brown sugar

1 pk Dates

1 cn Coconut

1 c Nuts (chopped)

2 c Rice Krispies

1/2 c Margarine

Combine sugars, dates, coconut and butter. Cook 2 to 3 minutes, stirring constantly. Remove from heat and add nuts and rice krispies. Butter hands, roll into balls and coat with powdered sugar. Deborah Branning SOURCE: Mama’s Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman

2 t Lemon juice

1/2 t Salt

1/4 t Pepper

8 oz Sour cream

1/2 c Mayonnaise

1 pk Taco seasoning mix

1/2 c Green onion (chopped)

3 ea Tomatoes (chopped/drained)

8 oz Cheddar cheese (grated)

Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.

1/2 cn Water

1/2 Lemon, cut in half

1 tb Vinegar

1/2 ts Cayenne pepper

3/4 ts Worcestershire sauce

2 Stalks celery, cut in

-eighths 1 Onion, cut in quarters

1/2 Green pepper, cut in half

1 1/2 ts Salt

1/2 ts Tabasco sauce

1 Clove garlic

2 pk Unflavored gelatin

1/2 c Water

1 lb Left-over pot roast

Mayonnaise for garnish In a large covered pot, simmer consomme, 1/2 can water, lemon, vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce and garlic for 1 1/2 hours. Melt the gelatin in 1/2 cup water in a saucepan. Shred pot roast and add to gelatin. Strain the stock through a colander, add the meat-gelatin mixture and pour into an 8×8 inch pan. Chill Before gelatin has completely set, mix meat through so it is evenly distributed. Chill thoroughly. Cut into squares and serve on a lettuce leaf with a dollop of mayonnaise. Note: This may also be served for luncheon or as a hot weather dinner with fresh fruit and rolls or French bread. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis