10 Eggs, slightly eaten

2 Green peppers chopped

2 ts Parsley flakes

1 ts Oregano

Salt and pepper to taste 2 c Diced cooked turkey, chicken

2 tb Onion flakes

2 ts Dried chili pepper flakes

1/2 ts Garlic powder

Beat eggs lightly and stir in remaining ingredients. Blend in well. Pour mixture into 8 in pam sprayed cake pan and bake in preheated 350 oven for 30 minutes or until set. Cut into wedges and serve hot or cold. From: Jr Byers Date: 29 Oct 96

1 Chicken

1 Ginger piece, fresh

-(about 3/4 inch of -a ginger root) 14 Garlic cloves

-(or less) 1 lg Onion

1 Cinnamon stick

2 Brown cardamom pods,

-whole 4 Green cardamom pods,

-whole 1 Star anise, whole

-(use all 8 arms and -the seeds inside them) 14 Black peppercorns

-(or less) 8 Cloves (or less)

1 t Turmeric

1 t Red chili powder

-(or substitute fresh -red chilies, diced) 2 Green chilies

1/2 c Yogurt

1/4 c Oil (preferably ghee,

-if available) Salt to taste Coriander leaves, -fresh (optional)

Clean and joint chicken. If you don like the skin, remove it. Mash the ginger into a paste (or chop finely) and mince the garlic. Heat oil in a large frying pan. Use “medium-high heat”. Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic. Saute until the onions are cooked but not browned. Add the chicken, turmeric and chili powder and cook on a medium heat, stirring often. When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves. This is the basic recipe. Try varying the whole spice combinations until you find a favorite. The recipe doubles well. NOTES: * Chicken curry — This recipe is the real thing. Throw out your curry powder: youll never use it again once youve tried this recipe. Chicken * A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea and contains seeds inside it. Don substitute the ground version of any of the whole spices, the effect will not be the same. And don use white cardamom pods. * You may want to remove the smaller whole spices prior to adding the yogurt so that unwitting guests don eat them. Try the recommended quantity of garlic. The flavour is surprisingly subtle. More yogurt makes more gravy. Also a longer cooking time. Vary the amount of chilies to suit your taste. This recipe is medium-hot. I hope this satisfies your mouth-hunger. The spice quantities may be varied to suit your preferences. : Difficulty: easy, though timing matters when cooking the onions. : Time: 20 minutes preparation, 1 1/2 hours cooking. : Precision: measure the oil. : Joseph Sotham <joseph@ubc-medgen.cdn> : University of British Columbia, Vancouver BC : It is better to travel happily than to arrive : Copyright (C) 1986 USENET Community Trust

4 (4 to 6-oz) salmon fillets

3 T Lemon juice

2 T White wine

4 t Olive oil

3 T Capers

1/4 t Dry mustard

Salt 16 Green leaf lettuce leaves

——————————-MUSTARD SAUCE——————————- 2 T Butter or margarine

1 1/2 t Flour

1/4 c Vinegar

1/4 c Boiling water

1/2 Bouillon cube

1/4 c Dry mustard

1 T Sugar

1 Egg; beaten

To prepare salmon, rinse with cold water. Pat dry with paper towels, and set aside. Combine lemon juice, white wine, olive oil, capers and 1/4 teaspoon mustard. Season to taste with salt. Pour over salmon and marinate 30 minutes, turning once. Reserve marinade. Blanch lettuce leaves in

boiling water 5 seconds. Drain well. Arrange 2 leaves with stem ends overlapping at center. Spoon about 2 teaspoons marinade over lettuce. Place 1 salmon fillet on lettuce. Top with 1 or 2 more teaspoons marinade, including some of capers. Roll fillet up. Place 2 leaves on top and tuck edges under fish. Bring up bottom leaf edges. Tie package-style with string. Repeat with remaining lettuce, marinade and fillets to make 4 packages in all. Set aside. To make sauce, blend butter and flour in top of double boiler until smooth. Add vinegar, boiling water, bouillon cube half, 1/4 cup mustard, sugar and egg. Cook and stir over hot water until sauce thickens, about 10 minutes. Keep warm. Place salmon bundles on well-greased grill 4 to 5 inches from hot coals and cook 5 to 6 minutes. Turn and cook an additional 5 to 6 minutes. Remove string and serve with mustard sauce. ~–

1 ea Unbaked 9-in pastry shell

4 ea slices of bacon

1/4 c Finely chopped onion

1 1/2 c Shredded cheddar cheese

4 ea Eggs slightly beaten

1 1/3 c Milk

3/4 t Salt

1/2 t Dry mustard

1/8 t White pepper

1/8 t Ground nutmeg

Preheat oven to 450 degrees. Bake pastry shell for five minutes. Remove from oven. Set oven temperature to 400 degrees. Fry bacon until crisp; drain, and crumble. Cook onion until transparent in small amount of bacon fat. Drain. Sprinkle bacon and onion over bottom of pastry shell. Cover with cheese. Blend together eggs, milk, and seasonings. Pour over cheese. Bake for 10 minutes. Reduce heat to 350 amd bake for 30 to 35 minutes longer or until a knife inserted in

center comes out clean.

2 pounds shrimp — fresh

1 whole lemon — juice from

1 envelope unflavored gelatin

2 tablespoons water

1/3 cup lemon juice — fresh

4 cups cream cheese

3/4 tablespoon sugar

2 tablespoons Italian parsley — chopped

1 tablespoon lemon rind — grated

1/2 teaspoon salt

1/4 teaspoon pepper

10 ounces plum preserves

3 tablespoons Pickapeppa sauce

1 head green leaf lettuce

1 whole lemon — thinly sliced

sprig Italian parsley — garnish

Cook shrimp in boiling water until done. Douse immediately in cold water. Drain, peel and devein. Chop half the shrimp into small pieces and set aside. Place remaining whole shrimp in a bowl and squeeze lemon juice over all pieces and toss. Cover bowl and set aside in a cool place.

Combine gelatin, water, and lemon juice in a saucepan. Stir over low heat until gelatin is dissolved. Remove from heat.

Beat together cream cheese, sugar, parsley, lemon peel, salt and pepper in a large bowl This is easier if cream cheese is soft at room temperature. Blend in gelatin mixture and fold in chopped shrimp by hand. Pour into a 6 1/2 cut ring mold and chill to firm.

To serve: Layer lettuce on a serving plate and unmold salad on top. Combine plum preserves and pickapeppa sauce. Drizzle over mold. Garnish lettuce with lemon slices and parsley sprigs, and fill center of mold with whole shrimp.

2 Slices Bacon

1/3 Cup Chopped Onion

1/4 Cup Chopped Green Bell Pepper

1 Tablespoon Flour

2 Teaspoons Sugar

1 Dash Pepper

1/2 Cup Beer

1/2 Cup Water

2 Tablespoons Vinegar

8 Small New Potatoes

2 Fresh Bratwurst Links

2 Fresh Mild Italian Sausage Links

2 Fresh Polish Sausage Links

Charcoal: Use direct method Gas: Use indirect method-medium heat

For sauce, in a skillet partially cook the bacon. Drain bacon, reserving drippings in skillet. Crumble bacon and set aside. Add onion and green pepper to drippings in skillet; cook till onion is tender but not brown. Stir in flour, sugar and pepper. Add beer, water and vinegar. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Peel a strip from the middle of each potato. In a saucepan precook the potatoes, covered in enough boiling water to cover 5 minutes. Drain and set aside.

Cut each sausage link crosswise into 4 pieces. On four 12-inch skewers alternately thread potatoes and sausage pieces. Place on the cooking grill.Grill 20-25 minutes or until sausage is done and potatoes are tender, turning once and brushing with sauce halfway through grilling time. Add bacon to the remaining sauce; heat through and pass with kabobs. Makes 4 servings.