3 c Fresh cranberries (1 12-oz.

3 c Water

1 T Low-calorie raspberry gelati

1 x Artificial sweetener = 1 cup

1 x (aspartame or liquid sweeten

1 x Blue food coloring (optional

In a saucepan, heat the cranberries and water to the simmering point. Simmer for 15 minutes, until the berries have burst and the liquid takes on a syrup-like consistency. Strain mixture through a sieve; discard berry skins. To hot liquid, add gelatin, sweetener, and 1 or 2 drops blue food coloring, stirring until dissolved. Pour into a 3-cup gelatin mold and chill overnight. Makes 12 (1/4-cup) servings. Each serving is 1/4 fruit, approximately 11 calories. NOTE: The reason for the blue food coloring is that without it, this cranberry sauce is very RED. If you want it to look more like the canned stuff (a purplish hue), just add a drop or two of the blue).

Pan drippings 1 Chile arbol

1/2 Onion

1 Garlic clove

1/4 t Trassi (shrimp paste)

3 1/2 T Peanut butter, crunchy

1 t Salt

3 T Tamarind water

1 c Coconut milk

Calories per serving: 67 Fat grams per serving: 4 Approx. Cook Time: 0:15 Grind together pepper, onion, garlic, & trassi. Fry together in a

little vegetable oil until the onion is golden. Add the pan drippings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy.

1 1/2 c White vinegar

1/2 c Water

1/4 c Sugar

2 tb Mustard seeds

3 Ripe papayas; peeled, seeded

- and coarsely chopped 1 tb Curry powder

1/2 md Red onion; finely diced

COMBINE VINEGAR, WATER, sugar and mustard in 1-quart pan. Place over medium heat and bring to boil. Cook until liquid becomes syrupy. Add papayas and curry powder. Cook 2 minutes more, stirring constantly. Remove from heat and mix in onion. Pack mixture into jar and refrigerate 1 week before using. Makes 1 Quart MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

1/2 c Orange juice

1/2 c Dijon Mustard

1/2 c Honey

Mix together. Use as a fat free dip for shrimp. Makes about 1 1/2 cups.

4 Artichokes (3/4 Lb. Each.)

Lemon Wedges 1 1/2 c Water

1/2 lb Unpeeled Medium Shrimp

1 (8 Oz.)Carton Plain Yogurt

2 tb Minced Fresh Dillweed

2 tb Dijon Mustard

1/2 ts Grated Lemon Rind

1/8 ts Pepper

Minced Fresh Dillweed (Optinal) Wash Artichokes. Cut Off Stem Ends & Trim About 1 Inch From Top Of Each Artichoke & About A Fourth Of Outer Leaves. Rub Top Of Artichoke & Trimmed Leaves With A Lemon Wedge. Wrap in Wax Paper & Microwave. Place Upside Down On A Rack To Cool. Spread Center Leavesapart & Remove The Choke. Chill If Desired. Bring 1 1/2 C. Water To A Boil in A Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min. Drain Well & Rinse With Cold Water. Chill. Peel &Devein Shrimp; Set Aside.Combine Yogurt & Next 4 Ingredients in A Small Bowl. Stir Well. Spoon 1/4 C. Yogurt Mixture Into Each Center Of Artichokes. Arrange Shrimp Around Upper Edge Of Each Artichoke, Hanging Over. Garnish With Additional Dillweed. Fat 1. 9. Chol. 46.

O.Evans VPRJ01A ———————————A MIXTURE——————————— 3 lg Chili peppers; chopped fine

3 Shallots; chopped fine

2 cl Garlic; chopped fine

2 sl Galanga; chopped fine

———————————B MIXTURE——————————— 1 tb Lemon grass; chopped fine

1 tb Coriander seeds

1/4 ts Ground mace

1/4 ts Ground nutmeg

1/4 ts Ground cinnamon

———————————C MIXTURE——————————— 2 c Coconut milk

1 1/2 c Raw sugar

2 tb Tamarind water

1 1/2 tb Fish soy (nam pla)

1/3 c White sesame seeds

1 1/2 c Peanuts; chopped fine

1 tb Coriander leaves; chopped

Place all A MIXTURE ingredients in a dry frying pan and cook over low heat stirring constantly, just until they begin to change color. Remove from heat. In a food processor combine the A and B MIXTURES into a smooth paste. Place 1/2 c of the coconut milk in a frying pan and heat over medium heat. Add the paste and stir untill the aroma is released, about 1 minutes. Add the remaining 1 1/2 cups of coconut milk, bring to a boil over medium heat, and boil gently for 3 minutes. Add the sugar, tamarind water, and fish soy. Simmer for 4 more munutes and use these last 3 ingredients to adjust the flavor to taste. Remove from heat. Toast the white sesame seeds and grind them roughly in a mortar. Add the peanuts and the sesame seeds to the sauce. Let the sauce cool. Place in a serving dish and sprinkle with coriander leaves before serving with satay. Serve at room temperature.

1 tb Cornstarch

1/4 c Sugar

1 cn Fruit cocktail

1/2 c Orange juice

2 tb Lemon juice

1/3 c Raisins

1/8 ts Cloves

Maraschino cherries (opt) Mix cornstarch and sugar in a pan. Add syrup drained from the fruit cocktail and the orange and lemon juices. Cook 5 minutes, stirring constantly. Remove from heat and add fruit and cloves. printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody 12/1/93

————————-MAMA LEAHS JEWISH KITCHEN————————- 1 lb HORSERADISH ROOT

1 c Water

2 WHOLE LEMONS FOR JUICE

6 tbs.

2 MEDIUM BEETS

1 ts SUGAR

PEEL AND WASH HORSERADISH AND BEETS.GRIND INTO A LARGE BOWL.ADD SALT,SUGAR,WATER,AND LEMON JUICE.ADD MORE BEETS IF YOU DESIRE MORE COLOR, MORE WATER FOR THINNER CONSISTENCY.ADJUST SEASONINGS TO TASTE.YIELDS 2 CUP

3/4 c Yellow split peas, soaked

1 1/2 c Water

1 c Chopped onions

2 ts Chopped garlic

1/2 tb Minced ginger

1/2 ts Cumin

1/4 ts Cayenne

1/2 ts Salt

1/2 ts Black pepper

1/2 c Chopped cilantro

1 ts Fresh lemon juice

1/2 c Wholewheat breadcrumbs

4 tb Safflower oil

1 ea Southeast Asian peanut sauce

Drain peas & rinse well. Place in medium pot with water & 1/2 cup of chopped onion. Stir in garlic, cumin, ginger, cayenne & salt. Bring to a boil & simmer for 30 minutes, till all the liquid is absorbed. Cool slightly. In a blender, combine the peas with the remaining onions, pepper & cilantro. Puree for 1 minute. Transfer to a mixing bowl & add lemon juice & bread crumbs. Mix well. If too dry, add a little water. Shape into 8 patties. Heat 2 tb oil in a medium skillet. Cook the patties for 7 minutes on each side. Drain on paper towels. Serve with peanut sauce.