1/2 cup lentils (uncooked) 1 cup chopped carrots 1/2 cup chopped celery leaves 1 Tbls. chili powder 1/2 tsp dried basil 2 cups tomato juice 2 med. taters (don peel) 1/4 cup chopped celery 3 cloves garlic 1 cup chopped onions 1/2 tsp dried oregano 3/4 cup water Throw it all in a pot and bring to a boil. Cover, reduce heat, and simmer unti; vegies are tender, about 45 minutes.

NOTE: I turn the heat up even more with a little Tabasco. I didn have tomato juice once so I threw 2 cups canned tomatoes in my vita-mix and pureed. You might want to add a little salt if you do that.

3/4 c Watercress,packed,chopped

3/4 c Unflavored nonfat yogurt

3/4 c Mayonnaise

1 tb Lemon juice

1/2 ts Dried tarragon leaves

1 Garlic clove

2 ts Fish sauce or anchovy paste

In a blender or food processor, combine watercress, yogurt, mayonnaise, lemon juice, tarragon, and garlic; whirl until smooth. Add fish sauce to taste; whirl to blend. (If sauce is made ahead, cover and chill up to a day.) Makes about 1 1/2 cups.

1 lg Onion, sliced thin

1/4 ts Salt

3 tb Tabasco sauce

3 tb Olive oil

2 tb Vinegar

Cover the onion with boiling water, drain, & rinse in cold water. Drain well. Add the remaining ingredients & let stand at room temperature 30 minutes or longer.

3 lb Cherry tomatoes

Boiling water 2 ts Slaked lime *

2 qt Water

5 c Sugar

2 c Water

1 Cinnamon stick

10 Whole cloves

8 Allspice seeds

1 Lemons rind; grated

1 c Blanched almonds

Note: Slaked lime (calcium hydroxide) is available from the pharmacy. Wash the firm, ripe cherry tomatoes and blanch in boiling water to cover. Drain and slip off the skins, and place in a large bowl. Meanwhile combine the lime with 2 quarts water and shake thoroughly, allowing residue to settle to bottom of jar. Pour the lime water over tomatoes and soak 10 minutes. Lift tomatoes out of water with slotted spoon and save the lime water. Using tip of sharp knife incise bottom of each tomato with a small cross. Slightly squeeze and simultaneously shake each tomato to discard seeds and put back into the lime water to soak another 30 minutes until firm. Drain, thoroughly inverted, on linen towels. To make the syrup, combine the sugar and 2 cups water in jelly pan, stir and bring to boil. Skim, add the spices and boil for 10 minutes. Remove from heat. Cool tomatoes overnight in syrup and continue cooking to soft ball stage. Remove from heat, add tomatoes. Cool. Slip an almond inside each tomato. Store cherry tomatoes in sealed containers. From “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias

————————–USED ON ROAST BEEF, POT————————– —————————-ROAST AND VEGETABLES—————————- 1/4 c Horseradish

1/2 tb Sugar

2 ts Dijon mustard

1 ts White vinegar or lemon juice

1 c Heavy cream, whipped

1/2 ts Salt

1 pn Paprika

The 1/4 cup of horseradish is prepared white, drained and squeezed dry. Mix it with the sugar, mustard, salt and paprika until smooth. Gently fold whipped cream into mixtuer and chill 2 hours. Prepare the day you plan to use since whipped cream does not keep very well. Chill bowl and beaters to produce a lighter, fluffier cream.

1 Onion, sliced

2 c Pan juices (add water if

-nec. to make 2C) 1/2 c Skimmed turkey fat

1 c Half and half

Turkey giblets and neck Celery leaves 4Tbs brandy

Remove liver and set aside. In saucepan, cover giblets and meck with lightly salted cold water; add a few celery leaves and onion slices. Cover and simmer 1 hour; add liver and simmer 20-30 minutes. Remove and chop giblets. Discard neck. Reserve 2 C broth. Skim 1/2C turkey fat from pan juices. Gather 2C juices, adding water if nec. to make 2C. Combine turkey fat with 1/2 C flour in saucepan. Begin heating. Whisk in broth and juices. Whisk in half and half. Stir in giblets. Cook until thickened and bubbly, then 1 minute more. Stir in brandy. This makes tons of gravy….plenty for leftovers. You can easily cut the recipe in half. Someone asked for a good gravy recipe. Gail posted one last year that I “fiddled” with a bit….it has become my all time favorite…. Food & Wine RT [*] Category 2, Topic 25 Message 197 Thu Nov 26, 1992 WYF.4.LYF [Choc. Queen] at 12:12 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

1/4 c Extra-virgin olive oil

4 garlic cloves — minced

1/2 t Crushed red pepper — or to taste

Sea salt 28 oz crushed tomatoes in puree

1 lb penne

2 tb Vodka

1 c Heavy cream

1/4 c Fresh flat-leaf parsley — chopped

In an unheated skillet large enough to hold the pasta later on, combine oil, garlic, crushed red peppers and a pinch of salt, stirring to coat with oil. Cook over moderate heat just until the garlic turns golden but not brown, 2 to 3 minutes. If using whole canned tomatoes, place a food mill over the skillet and puree tomatoes directly into it. Crushed tomatoes can be added directly. Stir to blend, and simmer, uncovered, until sauce begins to thicken, about 15 minutes. Taste for seasoning.

Meanwhile, in a large pot, bring 6 quarts of water to a rolling boil. Add 3 tablespoons salt and the penne, stirring to prevent sticking. Cook until tender but firm to the bite. Drain thoroughly.

Add the drained pasta to the skillet with the tomato sauce. Toss. Add the vodka, toss again, then add the cream and toss. Cover, reduce the heat to low for 1 to 2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately. (Traditionally, cheese is not served with this dish.)