Cooking Hot and Spicy

1/2 c Olive oil, best quality

2 c Onions, yellow

4 lb Tomatoes, plum

6 oz Tomato paste

2 tb Basil, fresh, minced

1/2 ts Oregano, dried

1 ts Salt

1 tb Pepper

4 c -water

5 Garlic cloves, minced

1/2 c Italian parsley, chopped

1. Heat olive oil in a large deep pot. Add finely chopped onions and

cook, covered, over low heat until tender and lightly colored, about 25 minutes. 2. Add skinned and seeded plum tomatoes, tomato paste, basil, oregano,

salt and freshly ground black pepper. Simmer for 10 minutes, stirring occasionally. 3. Add the water and cook very slowly, uncovered, for 3 hours.

4. Stir in the minced garlic and finely chopped parsley and simmer for

another 5 minutes. 5. Taste and correct seasoning if necessary. Use immediately or cool to

room temperature before covering. Refrigerate or freeze. About 3 quarts.

1 Cucumber

6 c Canned tomato juice

3 Green onions, chopped

2 tb Lemon juice

1 ds Tabasco sauce

1 ts Worcestershire sauce

1 tb Prepared horseradish

Peel and grate the cucumber. Add it to the tomato juice with the remaining ingredients. Cover and refrigerate for 2 hours or overnight. Strain before serving. 1 cup serving - 38 calories, 2 vegetable exchanges 9 grams carbohydrate, 2

grams protein, 0 fat, 369 mg sodium, 447 mg potassium, 0 cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier Nov 93

2 Tomatillos

2 tb Minced onion

1 Garlic clove; minced

1 tb Olive oil

1/4 c Lime juice, fresh preferred

Freshly ground black pepper 2 tb Chopped fresh cilantro

1 lb Shrimp;shelled,tails left on

6 Jalapenos;in strips

Place the tomatillos on a hot skillet and roast for a couple of minutes or until blackened on all sides. Saute the onion and garlic in the oil until soft. Place the tomatillos, onion mixture, lime juice, and black pepper in a blender and puree until smooth. Stir in the cilantro. Marinate the shrimp in the mixture for an hour. Remove and thread on skewers along with the chile strips. Grill until just done (a few minutes on each side) and serve with the sauce on the side.

1 lb Fresh tofu

1/4 c Cornmeal

1/4 c Light vegegetable oil

1 ts Molasses

1/4 ts Savory

2 ts Oregano

1 Garlic clove

1/4 c Whole wheat flour

1/2 c Wheat germ

2 tb Soy sauce

1/2 ts Ground fennel

1/4 ts Powdered sage

1/2 ts Allspice

3 ts Dijon mustard

Mash tofu in a large bowl. Add remaining ingredients, mix well with fork or by hand. Pack into small oiled casserole dish; cover with two or three paper towels. Steam 25 to 35 minutes on a rack inside a covered pot with water on stove or in a pan of water in the oven at 375 degrees. Top will brown slightly. Cool before removing from dish. Steaming blends flavors. Stores up to two weeks in fridge. Ingredients to make 2 1/2 cups: Posted 05-15-93 by JAY STEVENS on VEGETARIAN CUISINE MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

1/2 lb Firm tofu

1/4 c Red onion, sliced

1 ea Green onion, chopped

1/4 c Mint leaves, chopped

2 lb Assorted vegetables, chopped

2 tb Soy sauce

2 tb Lime juice

1/2 ts Ground toasted rice*

1 tb Ground roasted chilies+

Cut the tofu into cubes. Set aside on paper towels to drain. Heat a wok & add the tofu without oil. Stir-fry until heated through, but not crisp. Put in a mixing bowl. Add all the remaining ingredients except the assorted vegetables & lettuce. Mix thoroughly. Line a serving bowl with a layer of lettuce leaves & pour the saute over them. Serve surrounded by rice & assorted vegetables. *Heat uncooked rice over moderate heat until golden, stirring to prevent burning. When the colour is uniform, remove from heat, cool & gring to a powder. It is best to use a mortar & pestle. +Roast whole chilies, stems too, in a dry wok until they darken. Be careful that they do not burn. Cool. Remove stems & seeds. Grind.