2 Shallots; chopped

Butter 12 oz Whole green lentils (Le Puy)

Handful of chopped lovage 1 Sprig of thyme

1 Curl of orange peel

Light stock or water Soften the chopped shallots in a little butter without colouring them. Stir in the lentils. Add a handful of chopped lovage, the sprig of thyme, orange peel and stock or unsalted water to cover well. Simmer until tender. Drain off and reduce the cooking liquor to make a little sauce, enriching it with more butter and seasoning to taste. In the absence of lovage, use the young leaves and tenderest parts of a celery heart, and season the dish with a pinch each of celery salt, lemon zest and powdered curry spices. Source: Philippa Davenport in “Country Living” (British), November 1988. Typed for you by Karen Mintzias

3 Bell peppers, red; chopped

-coarsely 1 Bell pepper, green; chopped

-coarsely 1 sm Onion, green; chopped

-coarsely 3 Tomatoes, plum; quartered

3 tb Lime juice, fresh, or to

-taste 1 tb Olive oil

Freshly ground pepper to -taste In a food processor, chop the peppers, onion, and tomato finely but do not let them liquefy. Transfer the mixture to a bowl, stir in the lime juice and the oil, and pepper to taste, and let salsa stand for 30 minutes. Yields about 2 cups.

Sharon Stevens 2 ts Garlic powder

3 cn Green chilis (4-5 oz size)

1/2 Bottle pickled jalepano

-peppers (not seeded, about -10-12 oz jar) 5 lg Green peppers (large fist

-size) 5 lg Onions (large fist size)

16 lg Tomatoes (large fist size)

5 cn Tomato paste (5oz)

1 c Water

1 ts Cayenne

1 ts Salt

Chop onions, tomatoes, and peppers to bite sized pieces. Chop jalepano peppers into small pieces. Chop chilis into small pieces. Mix the tomato paste and the water together to make thick sauce. Add the garlic, cayenne and salt to sauce and mix. Put all the peppers, onions,and tomatoes into a large oval roaster and slowly cook over low-med heat. Add the jalapenos, chilis and sauce with spices in it and stir until thoroughly mixed. Continue cooking until everything is JUST heated. Spoon into sterilized quart sealers and process in boiling water bath for 20 minutes. Makes about 7 quarts.

This makes a medium spicy salsa. If hotter salsa is desired, adjust the cayenne and the jalapeno peppers accordingly. I have used this not only as a salsa, but also for spaghetti sauce. Just add some browned, ground meat and some oregano and basil! Voila, instant spaghetti sauce. This salsa won a ribbon in our Annual Fall Fair for me! It came in second….. Origin: Sharon Stevens Shared by: Sharon Stevens

11 oz Onions

15 oz Marrow Bones

1/2 c Beef Broth

2 tb Dry Cherry

Salt Pepper 1/2 bn Chives

1.Put onions, unpeeled, on a plate, cover with wet papertowl and cook in

Microivave on HIGH for 8 minutes.Cool and peel. 2.Heat bones at HIGH in microwave for 1 minute. Loosen mark out of the bones. 3.Heat the mark, onions and the broth at HIGH for 2 minutes, than with a handmixer, puree very fine. 4.Add the cherry. Season with salt and pepper. 5.Wash the chives and cut into little rolls and add to sauce. 6.Serve sauce with roast beef. Translated by Brigitte Sealing Cyberealm BBS

Watertown NY 315-786-1120

30 oz Shiro Miso (White Miso)

3/8 pt Sake

10 oz Sugar

2 Egg Yolks

Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae.

3 tb Butter

4 Clove garlic, minced

4 tb Chili powder

4 Jalapenos, diced

2 c Diced tomatoes

2 tb Tomato paste

1/2 c Beer

In nonaluminum pan, melt the butter over medium low heat. Add the garlic, chili powder, and jalapenos. Saute until the chili powder begins to foam. Add remaining ingredients and bring to a boil. Simmer for 5 min. Remove from heat. Yield: approx. 3 cups.

1 lg Cauliflower

3 lg Green Peppers

1 lg Sweet Red Pepper

3 c Small White Onions; Pearl

-Onions 2 lb Green Tomatoes

3 c Tiny (Pickling) Whole

-Cucumbers 1 qt Cucumber Slices; Unpared,

-1/8-Inch Thick 1 c Salt

1 qt ;Cold Water

1 1/2 qt Vinegar

2 c Granulated Sugar

2 ts Celery Seed

3/4 c Unbleached All-Purpose Flour

-; Sifted 1/4 lb Dry Mustard; 1 1/4 Cups

1 1/2 ts Tumeric

2 c ;Cold Water

Wash the cauliflower and break into small flowerettes. Wash, seed and halve the peppers, cutting them into 1/4-inch crosswise slices (rings). Pour boiling water over the onions, let stand for 5 minutes, then skin. (pare.) Wash the tomatoes and cut them into eighths. Mix the cauliflower, peppers, onions, tomatoes, whole and sliced cucumbers in a large bowl. Cover with the salt and cold water combined. Let stand for 16 hours, then place the mixture in a large kettle and bring just to a boil, then drain. Meanwhile, heat the vinegar, sugar and celery seed to boiling. Mix the flour and the rest of the ingredients into a paste. Stir into the vinegar mixture, blending well. Add the drained vegetables and cook, uncovered, for 20 minutes, stirring constantly. Turn at once into clean hot sterilized preserve jars and seal at once as the manufacturer directs. Process in a hot water bath according to your conditions. YIELD: 9 Pints