Cooking Hot and Spicy

1 1/2-inch-round ball tamarind

1/4 c -Boiling water

1 lb Thin, long eggplant

3 tb Light vegetable oil

1 1/2 ts Minced garlic

2 ts Ground coriander

1/4 ts Ground cinnamon

1/8 ts Ground cloves

1/2 c Packed flaked coconut

– fresh or canned, — unsweetened 1 ts Cayenne pepper (or more)

1/2 ts Coarse salt; or to taste

2 tb Unsulphured molasses

-OR- Brown sugar 1/2 ts Black mustard seeds

—————————GINGER-TAMARIND SAUCE————————— -Tamarind residue from above 1/2 c -Boiling water

1/2 ts Cornstarch

1 tb Shredded fresh ginger

Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce. Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece. Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well. Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat.

Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately. GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue. Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds. Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce. Source: Classic Indian Vegetarian and Grain Cooking, by Julie Sahni Typos by: Karen Mintzias

Stephen Ceideburg 3 oz Fresh whole egg noodles

-(bamee) 1 tb Garlic Oil (see recipe)

2 tb Fish sauce (nam pla), or to

-taste 2 tb Kwan’s Sweet and Sour Sauce

-(see recipe) Dried hot chile flakes, to -taste 1 Handful bean sprouts

1/4 c Shredded barbecued pork,

-cooked chicken, beef or -shrimp Chopped green onions for -garnish Fresh coriander leaves 1 t Ground peanuts

Whole egg noodles may be purchased in Asian markets (they are labeled “egg wonton-style noodles”). Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal. The ancillary recipes are in the next post. Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce,

sweet and sour sauce and dried chile flakes (if you like it hot). Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one or more of the cooked meats. Top with green onions, coriander and ground peanuts. Note: This recipe is a version served by street noodles vendors in Thailand. Seasonings may be adjusted to your taste. PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

Stephen Ceideburg 3 oz Fresh whole egg noodles

-(bamee) 1 tb Garlic Oil (see recipe)

2 tb Fish sauce (nam pla), or to

-taste 2 tb Kwan’s Sweet and Sour Sauce

-(see recipe) Dried hot chile flakes, to -taste 1 Handful bean sprouts

1/4 c Shredded barbecued pork,

-cooked chicken, beef or -shrimp Chopped green onions for -garnish Fresh coriander leaves 1 ts Ground peanuts

Whole egg noodles may be purchased in Asian markets (they are labeled “egg wonton-style noodles”). Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal. The ancillary recipes are in the next post. Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce,

sweet and sour sauce and dried chile flakes (if you like it hot). Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one or more of the cooked meats. Top with green onions, coriander and ground peanuts. Note: This recipe is a version served by street noodles vendors in Thailand. Seasonings may be adjusted to your taste. PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

1 1/4 c Shortening

1 ts Salt

1 1/2 ts Soda

1 ts Cinnamon

1 ts Allspice

1 c Sugar

2 lg Eggs well beaten

2 c Dry rolled oats

1/2 c Cut pitted dates

1 c Chopped nutmeats

3 c Sifted flour

1/4 c Milk

Cream shortening, salt, soda, spices, sugar, and cream well. Add balance. Mix well. Drop from tip of teaspoon 2 inches apart (they spread) on well greased cookie sheet. Flatten slightly. Bake 350 for 12-15 minutes. —–

***CUCUMBER RAITA*** 8 ounces plain yogurt — low fat

1/3 cup cucumber — peeled, seeded and

– diced 2 tablespoons chopped fresh mint

1 tablespoon mayonnaise

2 teaspoons fresh lime juice

1/2 teaspoon salt

1/4 teaspoon minced garlic

***CURRY RUB*** 2 tablespoons curry powder

1 teaspoon sugar

1 teaspoon cumin

1 teaspoon salt

1/4 teaspoon ground red pepper — up to 1/2

generous pinch nutmeg ****** 4 bone-in lamb steaks — (1/2-inch-thick)

1. Heat grill.

2. Make Cucumber Raita: Combine all ingredients in medium bowl. Cover and ref rigerate 30 minutes.

3. Make Curry Rub: Combine all ingredients in small bowl. Generously press ru b over both sides of steaks.

4. Grill steaks over medium-hot heat 2 to 3 minutes per side for medium rare. Serve with Cucumber Raita. Makes 4 servings.

The fastest way to savor lamb is grilling–it takes less than ten minutes. Fra grant spices are rubbed on the meat before cooking. Raita, a traditional yogur t-mint sauce, is served as a condiment.

Prep time: 15 minutes plus chilling Grilling time: 4 to 6 minutes Degree of dif ficulty: easy

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com

2 c All purpose flour

1/2 ts Salt

2 ts Ground cayenne

1 c (2 sticks) unsalted butter,

-chilled 6 oz Cream cheese, at room

-temperature In a bowl, combine the flour, salt, and cayenne pepper and stir together. Using a pastry blender or two knives, cut in the butter and cream cheese to form a soft dough. Alternatively, combine the dry ingredients in a food processor. Add the butter and cream cheese and process with short pulsesuntil the dough just sicks together. Gather the dough into a ball, enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes or for up to several hours. Makes top crust for 1 large pot pie, or 3 individual ones. Origin: Cookbook Digest Jan/Feb 1993 Shared by: Sharon Stevens

1 quart water

6 chicken wings

3 pounds canned tomatoes — quartered

8 ounces frozen corn — thawed

1 cup frozen peas — thawed

3/4 cup celery — chopped

3/4 cup onion — diced

3/4 tablespoon seafood seasoning

1 teaspoon salt

1/4 teaspoon lemon pepper

1 pound Maryland crabmeat — fresh or

– pasteurized

Place water and chicken in a large pan. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium heat about 30 to 40 minutes or until vegetables are almost done. Add crabmeat, cover and simmer 15 minutes more. Serve hot. (If a milder soup is desired, d

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