1/4 lg Bunch spinach;

-=OR=- ABOUT 3 c Spinach;

1/4 tb Extra virgin olive;

1/4 cl To 2 cl garlic; peeled &

-finely chopped 1/2 ts Fresh lemon juice;

1/4 tb Pine nuts; Toasted

Sort throught spiach, discarding stems and bruised or yellow leaves. Wash spinach in plenty of cold water; if sandy, wash the second time, then spin dry. (or dy on paper toweling. And water left on the leaves will help it to wilt quickly.) Heat oil in large saute pan over medium-heat. Add garlic and lemon juice. Saute for 1 minute. Turn heat to high. Add spinach, 1/4 ts salt and a few pinches of pepper. Wilt spinach, tossing with tongs to coat leaves with hot oil and garlic. Toss in pine nuts. Add more salt and pepper if DISIRED. Serve immeduately. TO TOAST PINE NUTS: The nuts can burn quickly, so keep eye on the pan. Place nuts in dry skillet and toast them over very low dry skillet and toast them over very low heat, stirring or shaking the pan as needed until they
e golden and fragrant, about 5 minutes. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: “Fields of Greens” Cookbook and appeared in the San Diego Union on this day, May 12, 1994 Brought to you and yours via Nancy OBrion and her Meal-Master

1 1/2 lb Ground Beef

1/2 c Applesauce

1/3 c Bread Crumbs; Dry

1/4 c Onion; Finely Chopped, 1 sm.

1 ea Egg; Large

1 t Salt

1/2 t Allspice

16 oz Sauerkraut; Drained, 1 can

Mix all the ingredients together except the sauerkraut. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Spoon the sauerkraut onto the patties. Cover and simmer for about 15 minutes.

4 lb To 5 pounds mussels

1 med Onion — chopped

1/4 pt (150ml) dry white wine

1/4 pt Cream

1 oz (25g) chopped parsley

Fresh ground pepper to taste

Clean mussels and remove the beards by giving a sideways chuck - a downwards one will tear the mussel. Remove any barnacles also as they will fall off and ruin the sauce. DISCARD ANY OPENED MUSSELS.

Cook the onion in a little oil until soft. Add the wine and mussels, cover and shake occasionally until the mussels are open. Now add some pepper from the mill, then the cream. Bring to the boil, shaking again, and transfer to a tureen. Sprinkle with parsley and serve immediately. DISCARD ANY MUSSELS THAT DID NOT OPEN. Do not use salt as the mussels will be naturally salty.

—–BILLS20086—– 1 1/2 lb Pork loin — boneless

1/2 c Onion — minced

2 tb Peanut butter

2 tb Lemon juice

2 tb Soy sauce

1 tb Brown sugar

1 tb Vegetable oil

1 Garlic clove — minced

ds Hot pepper sauce Rice — cooked, hot —–RAITA—– 3 md Cucumbers — peel, seed, thin

- sliced 1 tb Onion — minced

2 c Plain yogurt

1/2 ts Black pepper

1/4 ts Cumin

2 tb Cilantro — chopped

Make raita by combining ingredients. Cover and chill for 2-24 hours to combine flavors. Cut pork into 1/2″ cubes; place in shallow dish. In blender or food processor combine remaining ingredients except rice and raita. Blend until smooth. Pour over pork. Cover and marinate in refrigerator 10 minutes. Thread pork on skewers (if using bamboo skewers, soak in water 1 hour to prevent burning). Grill or broil 10-12 minutes, turning occasionally, until done. Serve with hot cooked rice and raita, if desired.