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. —–

1 c Chopped onion

2 Chilis, minced

2 tb Veg. oil

1 ts Ground cumin seeds

1 ts Ground coriander seeds

1 lg Tomato, chopped

-(about 1 cup ) 2 ts Unbleached white flour

1 c Plain yogurt

Salt to taste Saute the onions and chilis in the oil until tender, about 10 minutes. Add the cumin and coriander and saute for a minute, stirring constantly. Stir in the tomato and flour and cook for 2 minutes. Finally, stir in the yogurt. Heat the sauce thoroughly, but do not allow it to boil or the yogurt will curdle. Add salt to taste and serve.

2 tablespoons fresh ginger root — finely chopped

2 garlic cloves — chopped

1/3 cup red wine vinegar

1/3 cup creamy peanut butter

2 teaspoons hot red pepper flakes

1/2 cup soy sauce

3 cups water — (3-4)

1 lemon — sliced

1 1/2 pounds large shrimp

1/2 cup soy sauce

In a blender or food processor, combine the ginger, garlic, vinegar, peanut butter, red pepper flakes, and soy sauce. Process until well blended and chill. The sauce can be made and refrigerated up to 2 days in advance.

In a large saucepan, bring the water to the boil with the lemon slices and soy sauce. Drop in the shrimp, reduce the heat to a simmer, and cook 2 to 3 minutes, or until they turn pink. Drain, peel, and devein the shrimp. Chill them until ready to serve. The cooked shrimp can be refrigerated up to 2 to 3 days. To serve, arrange the shrimp on a platter with a bowl of the sauce and

2 c Raisin bran

1/2 c Flour

1/2 c Wheat germ - or oat bran

1/4 c Brown sugar

2 ts Baking powder

1 ts Apple pie spice

1/2 ts Salt

1 ts Grated lemon rind

1 c Finely chopped apple

2 Egg whites

2/3 c Apple juice

1/3 c Skim milk

3 tb Oil

In a large bowl combine cereal, flour, wheat germ, brown sugar, baking powder, seasonings and apple; set aside. In a small bowl combine egg whites, apple juice, milk and oil. Mix well. Add liquid mixture to dry ingredients; stirring just until moistened. Line muffin cups with paper baking cups or spray bottoms only with cooking spray; fill 2/3 full. Bake at 425 F. for 12 to 15 minutes. per muffin: 119 Kcal 4.1g fat (0.5g sat fat) 29% CFF 210mg Na 1.8g fiber (3.3g PRO/ 4.1g FAT/ 18.9g CHO) NOTES : 1. FAT: Try using unsweetended applesauce, pureed prunes, or drained yogurt in place of part or all of the oil. (with no oil, per muffin: about 91 Kcal, 0.7g fat) 2. SODIUM: Using low-sodium baking powder would save about 60mg Na per muffin. The salt is adding about 89mg Na to each muffin.

1 1/2 c Bulgur

3 c Boiling water

1/4 c Miso

3 tb Water

1 tb Honey

2 ts Sesame oil

2 tb Safflower oil

1 md Eggplant, peeled & diced

1 ea Garlic clove

1 ts Minced fresh ginger

1/4 lb Pressed tofu, diced

1 bn Green onions, sliced

1/2 ts Hot red pepper flakes

Place bulgur in a heat-proof serving dish. Pour on boiling water & let stand while preparing the other ingredients. Mix together miso, water, honey & sesame oil. Set aside. Heat oil in a wok & saute eggplant for 5 minutes, stirring. Add garlic & ginger & saute for 2 minutes. Add tofu & saute for 5 minutes. Add miso mixture & stir fry for 4 minutes. Add onions & pepper flakes & cook till tender. Pour off any excess water from the bulgur. Fluff with a fork & top with eggplant. Serve immediately.

2 c Dry red kidney beans

5 c Water

2 Yellow onions, chopped

1 Green papper, chopped

2 Stalks celery, chopped

2 Cloves garlic, crushed

1 c Low-sodium tomato sauce

1 cn Stewed tom. low sod. 15 oz.

4 ts Chili powder

2 ts Ground cumin

1/4 ts Crushed red pepper

1/8 ts Cayenne

Canned beans cannot be used in this recipes; the cooking liquid from the dry beans makes a rich, flavorful broth that forms the base for the chili. If you soak the beans overnight you can cut the cooking time in half. Freeze any leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per serving extra rice for tommorows breakfast). Place the beans and water in a large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. Add the remaining ingredients and cook an additional 2 hours. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

2 tb Salt

1 lb Large shrimp

- unpeeled and deveined 2 ts Coarse or kosher salt

1 ts Roasted Sichuan peppercorns

-(ground) 1 ts Sugar

2 tb Finely chopped garlic

2 ts Minced peeled fresh ginger

2 tb Finely chopped scallions

2 Fresh red chile peppers

- coarsely chopped 2 c Peanut oil; for deep frying

TO CLEAN THE SHRIMP, remove the feathery legs and blot the shrimp dry with paper towels. In a small bowl, combine the coarse salt, peppercorns, and sugar and set aside. In another small bowl, combine the garlic, ginger, scallions and the chopped chilies. Heat a wok or deep skillet until it is hot and add the oil. When the oil is very hot and smoking, add the shrimp and deep-fry for about 1 minute or until they are pink. Remove them immediately with a slotted spoon and drain well. Pour off all but 1 1/2 tablespoons of the oil and reheat the wok. Add the salt-peppercorns-sugar mixture and stir-fry for 10 seconds. Add the garlic-ginger-scallion-chiles mixture and stir-fry for 10 seconds. Return the shrimp to the wok and stir-fry over high heat for about 2 minutes until the spices have thoroughly coated the outer shell of the shrimp. Transfer the shrimp to a serving platter and serve at once.

————————-BEEF, POULTRY, PORK, LAMB————————- 1 c Bloody mary mix

Juice of 1/2 lemon 1 T Prepared horseradish

1 T Dijon mustard

2 T Mild canned green chiles

-finely chopped 1/2 t Freshly ground pepper

Combine all ingredients in a bowl. Makes about 1-1/3 cups

2 lb Beef boneless sirloin steak

- (1 1/2-inches thick) 1 1/2 ts Coarsely ground pepper

3/4 ts Caraway seeds

3/4 ts Ground turmeric

1/4 ts Cardamom seeds, crushed

Slash outer edge of fat on beef steak diagonally at 1-inch intervals to prevent curling (do not cut into lean). Mix together remaining ingredients. Sprinkle on both sides of beef and lightly press into beef. Cover and refrigerate at least 1 hour. Grill beef 4 to 5 inches from medium hot coals, turning 2 or 3 times, until of desired doneness, 25 to 35 minutes for medium. Cut into serving pieces. BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES (C) 1993 General Mills, Inc.