1/4 c Rice wine

2 tb Ginger root, grated fresh

2 Garlic cloves, minced

1 c Carrots, thinly sliced

1 c Broccoli stems, sliced thin

1 c Cabbage, sliced thin

2 Green onions

1/4 c Water

1/2 ts Sesame oil, dark

1/2 ts Cayenne pepper

1 tb Honey (omit if vegan)

1 ts Hoisin sauce (optional)

4 c Rice noodles, cooked

Soy sauce to taste In a wok over medium-high heat, heat rice wine or mirin until bubbling. Add ginger, garlic, carrots and broccoli. Stir-fry until carrots soften slightly, about five minutes. Add cabbage and green onions; cover and cook three minutes. With a slotted spoon, remove vegetables to a platter and set aside. Add water, sesame oil, up to 1 tsp. cayenne, honey and hoisin sauce, if desired, to wok and heat until bubbling. Add noodles and stir-fry until heated through. Add vegetables and heat through. Add soy sauce to taste. Note: The sesame oil gives this dish a great flavor, but leave it out if you can afford the few grams of fat it contributes.

2 lg Onions finely chopped

2 Carrots finely chopped

1 Celery stalk finely chopped

2 tb Olive oil

1 lg Garlic clove crushed

1 c Dried green or brown

Lentils cooked & well Drained 1/2 ts Ground cumin

1/2 ts Ground coriander

6 ts Chopped parsley

1 tb Lemon juice

Black pepper White flour 1. Saute the Onion, Carrot and Celery in Oil in a Large Saucepan for 10 Mi

until Soft and Lightly Browned, Stirring from Time To Time. 2. add the Garlic, Lentils, Cumin, Coriander, Parsley and Lemon Juice. Mash By Hand or Puree in a Processor until the Mixture Holds Together. Season With Pepper. With Floured Hands, Shape the Mixture in 10-12 Flat Burgers, Using a Palet Knife. Coat the Burgers With Flour. 4. Saute the Burgers in a Little Oil until Crisp and Browned, Turning Them Over Carefully To Cook the Second Sid 5. Drain on Paper Towels and Serve Garnished With Watercress and Tomatoes.

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~–

1/2 lb Tender boneless beef, such

- as sirloin, cut crosswise - into scant 1/4 inch slices 1 1/2 tb Sesame seeds

1 lg Broccoli stalk

1/2 Yellow bellpepper, thinly sl

1/2 c Canned beef broth

2 tb Soy sauce

1 tb Ginger, peeled, minced

1 lg Garlic clove

1 ts Cornstarch

1/4 ts Dried crushed red pepper

3 tb Vegetable oil

Combine beef strips with 1-1/2 tablespoons sesame seeds in small bowl. Toss to coat well. Cut florets off broccoli stalk. Peel stalk and thinly slice crosswise. Combine broccoli florets and stalk with yellow pepper in medium bowl. Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red pepper in small bowl until cornstarch dissolves. Heat 1-1/2 tablespoons oil in wok or heavy large skillet over high heat. Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer beef to plate. Heat remaining 1-1/2 tablespoons oil in wok. Add broccoli and peppers and cover wok. Add beef and accumulated juices from plate. Simmer until sauce thickens, stirring occasionally, about 1 minute. Transfer beef mixture to platter. Sprinkle with toasted sesame seeds if desired and serve. SOURCE: January 1992, Bon Appetit. Shared by Cate Vanicek

1/2 c Chopped hot peppers

1 1/2 c Chopped green peppers

1/2 c Vinegar

Blend. Strain. Add vinegar to make 3 cups. Bring to boil. Add: 1 package Sure-Jell. Add 5 cups sugar, all at the same time. Bring to a boil and stir constantly until it won quit boiling. (Mary Alice says that when you start stirring, it will quit boiling– Keep stirring until it keeps boiling.) Add a few drops of food coloring–red or green. Skim, Pour into jars, cool and seal with wax. Serve with cheese and crackers as an appetizer.

1 1/2 lb Penne, cooked al dente

Extra virgin olive oil 1 md Onion, finely chopped

4 cl Garlic, sliced

3 c Italian tomatoes, canned,

-peeled, crushed by hand 3 tb Capers, drained

1/2 c Green olives, pitted/halved

1 1/2 ts Hot red peppers, chopped

3 Anchovy fillets, drain/chop

6 Basil leaves, fresh, whole

Parsley, fresh, chopped pn Salt Fresh ground black pepper 2/3 c Dry red wine

Pecorino Romano cheese,grate 1 c Mushrooms, fresh, sliced

6 1/2 oz Pancetta bacon, fine chop

Heat the oil in a large skillet and saute the onion until transparent. Add the garlic and saute until soft, then the pancetta and cook until bubbling and transparent. Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), pepper and wine. Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10

minutes longer, add the basil leaves, then toss in the pasta and sprinkle generously with cheese and parsley. Serve immediately.

1 lb Grouper, or Cod - fresh

- or frozen 2 tb Lemon juice

1/8 ts Black pepper, cracked

—————————-SPICY MUSTARD SAUCE—————————- Non-stick spray coating 1/4 c Mayonnaise dressing -Or

-salad dressing, non-fat 2 tb Chives, finely snipped

2 tb Skim milk

1 tb Parsley, finley snipped

1 tb Capers, rinsed and drained

2 ts Dijon-style Mustard

Hot-pepper sauce, bottle Thaw fish if frozen. Cut into serving-size pieces. Sprinkle fish fillets with lemon juice and pepper. Spray unheated rack of broiler pan with non-stick coating. Place fish on rack. Broil 4 inches from heat for 4 to 6 minutes or until fish flakes easily when tested with fork.

Meanwhile, for sauce, in small mixing bowl, combine mayonnaise or salad dressing, chives, skim milk, parsley, capers, Dijon-style mustard and few dashes of hot-pepper sauce. Transfer fillets to serving plates. Spoon sauce over each serving. Set the bottle of Hot Sauce on table for use if desired.

1 lb Ocean Perch, -Or

Cod, trout, flounder 1/4 ts Salt

2 tb Butter

2 tb Oil

1 tb Sesame seed

1 Lemon, cut in half

1 tb Basil leaves, fresh chopped

-or 1 ts dried 2 tb Parsley, fresh chopped

If fish fillets are large, cut into 4 serving pieces. Spri;nkle both sides with salt. Heat butter and oil in 10-inch skillet over medium heat until hot. Cook fish about 10 minutes, carefully turning once, until brown on both sides. Remove fish and keep warm. Cook and stir sesame seeds in same skillet over medium heat about 5 minutes or until golden-brown; remove from heat. Squeeze lemon over sesame seeds. Stir in basil. Pour over fish. Sprinkle with parsley.