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1 cn Deviled ham (2.25 oz)

1/2 c Mayonnaise

2 tb Parsley

- minced fine 1 tb Onion

- minced fine 1 ds MSG

4 dr Tabasco sauce

With blender, combine cheese spread, deviled ham, mayonnaise, parsley, onion, and seasonings. Chill. Makes about 1-1/3 cups. Original recipe from Better Homes & Gardens BBQ (1959). Conversion by Rick Weissgerber [GEnie D.WEISSGERBE]

1/2 ts Salt

1/2 ts Chili seasoning

1/4 c Cold margarine, diced

1/4 c Lard, diced

1/2 c Finely grated Cheddar cheese

3 tb Cold water

6 sl Bacon, chopped

2 Onion, chopped

4 oz Crabmeat, flaked

3 Eggs

2/3 c Half-and-half

1/2 ts Mustard powder

1/4 ts Cayenne pepper

Salt to taste Tomato slices (opt) Italian parsley sprigs (opt) Preheat oven to 400′F. (205′C.). In a bowl, combine flour, salt and chili seasoning. Cut in margarine and lard until mixture resembles bread crumbs. Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry. Set a 10″ flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans. Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold.

1 c Mayonnaise

2 T Green pepper (diced)

2 T Pimento diced

2 t Lemon juice

1 t Tarragon vinegar

1 t Horseradish

1 t Chopped dried dill

Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread.

———REFRIED BEANS——

2 c Dry pinto beans

1 lg Onion

1 Ham hock

-Water 1/2 c Lard

Salt

——NACHOS——–

12 Corn tortillas

Lard for deep frying Salt 1 c Shredded Jack cheese

1 c Shredded cheddar cheese

2 Jalapeno chiles (or more);

- finely chopped 1 c Finely diced tomatoes

1 c Finely chopped cilantro

Place beans, whole onion and ham hock in saucepan. Add water to cover. Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender. Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to beans and mash with potato masher. Season to taste with salt. Set aside. To make nachos, cut tortillas in quarters and fry in deep hot lard until crisp. Drain and season lightly with salt. Arrange tortillas in single layer on large ovenproof platter. Sprinkle half each of Jack and cheddar cheeses over tortilla chips. Sprinkle chiles over cheeses. Top with dollops of refried beans and gently spread over mixture. (Reserve any extra beans for another use.) Sprinkle with half of remaining cheeses. Top with tomatoes and cilantro, then with remaining cheeses. Bake at 375F until cheeses are melted and bubbly, about 15 minutes. Serve at once. Created by: Red Onion, Los Angeles (C) 1992 The Los Angeles Times

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”