ANNES MODIFICATIONS: use 1 tsp homemade garam masala to replace spices (contained the same spices), omitted nuts, used raisins instead of currants, added 1 peeled, sliced carrot & 1 sliced celery stalk. Stir fried carrot and celery in butter with spices for 4 minutes. Toast and chop cashews or pistachios. Melt 1/4 c butter in […]

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 […]

Heat oven to 400-degree F. Mix all ingredients in shallow baking pan; arrange in single layer. Bake 45 minutes or until potatoes are tender and golden brown, stirring occasionally. Makes 4 to 6 servings. *NOTE: the salad dressing should be PREPARED.

Combine potatoes, corn , pepper, and onions in medium bowl. Combine picante sauce,oil, vinegar, cumin and salt; mix well. Gently toss with potato mixture; chill. Sprinkle with cilantro,and serve with additional picante sauce.

Remove heads and tails of bean sprouts and soak sprouts in water until ready to use. Drain before using. Wash, seed, and shred green peppers. Heat 5 tbsps. oil and fry bean sprouts and shredded green pepper. Add wine, salt (I prefer garlic salt) and MSG to taste. Serve hot. Do not overfry bean sprouts.

Wash tomatoes, apples and peppers thoroughly. Trim and quarter tomatoes. Core and quarter apples. Seed and slice peppers. Peel and quarter onions. Put vegetables and fruit through the coarse blade of a food grinder or process in small batches in a food processor. As each batch of fruit-vegetable mixture is processed into medium chunks, place […]

Recipe Summary: Preparation Time: 30 minutes Number of Servings: 2 Cups of Fruits and Vegetables Per Person: 1.50 Ingredients: 1/2 cup chopped onions 2 cups chopped tomatoes 1 tsp sesame oil 1 cup sliced okra 2 cloves garlic, chopped 1/2 cup vegetable low-sodium vegetable broth 2 cups cooked brown rice 1 cup black beans, canned […]

1. Place Beans and Water in a Large Pot. Bring To a Boil. Reduce Heat, Cover and Cook Over Low Heat for 1 Hour. add Remaining Ingredients Except the Arrowroot. Cover and Continue Cooking for 1& 1/2 Hours Longer. 2. To Thicken the Bean Mixture Before Serving, Mix the Cornstarch With 1/4 C. Cold Water. […]

Saute cnion, celery, and red pepper in butter in a small Dutch oven 1 minutes or until tender. Add vinegar and remaining ingredients. Bring boil; reduce heat, and simmer, uncovered, 20 minutes. Store in refrigerator. Serve chilled or at room temperature. Yield: 1-quart

Finely chop the canned tomatoes with scissors and mix with the other ingredients. Turn into a bowl or jar and cover tightly and refrigerate for several hours or overnight to blend the flavors. Serve at room temperature as a side dish with meats, beans, and barbecue. Any leftovers can be refrigerated for several days.