Curried Cabbage

Category: Regional Cuisine

1 lg Onion; finely chopped 6 tb Oil 1 lg Tomato; sliced 2 ts Cumin, ground 1/2 ts Tumeric 2 Carrots; sliced in rounds 1 md Cabbage; finely sliced 1 Green bell pepper; chopped 1/2 c -Water -salt and pepper In a large shallow pan with a lid, saute the onion in the oil over a moderate heat until it is lightly browned. Now add the tomato, salt, spices and continue to cook for 2-3 minutes, stirring frequently. Next put in the carrots and cook for 5 minutes. Then add the cabbage and bell pepper and mix well. Pour in the water, cover the pan and simmer until all the liquid is absorbed and the vegetables are cooked. Serves: 6-8 SOURCE: _The New Internationalist Cookbook_ by Troth Wells posted by Anne MacLellan

Orange Pecan Bread

Category: Baked Goods

Tortilla Beef Roll-Ups

Category: Beef

4 Flour tortillas; 12 inch 1 c Bacon horseradish dip -OR- Mayonnaise-mustard mix 12 oz Roast beef;rare, thinly - sliced Leaf lettuce Spread 1 side of each flour tortilla with about 2 tbsp. of the horseradish dip, covering the whole tortilla. Top with 1 or 2 slices of the roast beef. Spread with another 2 tbsp of the horseradish dip. top with the lettuce leaves. Roll up jelly-roll style, place seam side down on a platter, cover and chill until servings time. Before serving, cut each roll-up crosswise into thirds. Makes 6 servings, 2 roll-ups each. -----

Chutney

Category: Sauces

1 lb Tamarind 1 1/3 c Cider vinegar 1 lb Guavas; chopped, seeded 1/2 c Currants 6 oz Ginger, fresh 1 Chili pepper, dried 1 Garlic clove 2 sm Onion, white 2 tb Mustard seed 2 tb Celery seed 3 Peppercorns; crushed 1 ts Allspice, ground 1 ts Cloves, ground 1 ts Salt Soak tamarind pulp in vinegar, stirring to remove seed from pulp. When soft, press through a colander. Finely chop the ginger, pepper, garlic, peeled onions and mustard seed. Boil all ingredients 30 minutes and let stand overnight. Reheat to boiling and can in boiling water bath.

Fast Pizza

Category: Main Dish

1 pn Pita bread; cut in half 1/4 c Tomato sauce; low sodium 1/8 c Yellow onions; chopped 1/8 c Scallions; chopped 1/8 c Green bell peppers; chopped 4 Mushroom; sliced 1/8 c Alfalfa sprouts half by separating it into two circles. Spread each half with tomato sauce. Sprinkle on the basil and oregano and add the toppings of your choice. Bake at 300 degrees for 10 minutes , or heat in toaster oven for 5 minutes at 250 degrees setting. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Frijoles Negros(Black Beans)

Category: Beans and Grains

12 ounces uncooked black beans 2 bay leaves 1/2 medium onion -- chopped 1/2 medium green pepper -- chopped 3 cloves garlic -- finely chopped 3 tablespoons olive oil 1/2 teaspoon oregano 1/4 teaspoon ground pepper 1 teaspoon salt 4 teaspoons sugar 1. Soak beans in a large (covered) soup pot, with enough water to cover the beans, for at least six to eight hours. Add two bay leaves and a few drops of olive oil to the water. 2. Cook the beans over high heat for 90 minutes, checking frequently to see that there is enough water in the pot. The water should always cover the beans. 3. Once the beans are tender, prepare a sofrito by combining the onion, green pepper, garlic, oregano, ground pepper and olive oil in a small frying pan. Cook over medium-high heat for six to eight minutes, stirring frequently. 4. Add the sofrito to the black beans, reducing the heat on the beans to low. Mix the sofrito well with the beans, pressing some of the beans with a slotted spoon so that the flavors will soak in. Add the salt and sugar to the beans and simmer for half an hour. Remove bay leaves and serve. Notes: La Cocina Cubana - Miami's Little Havanna District, http://www.bpe.com/food/recipes/sosa/cubana/index.html Downloaded 9/04/98 from www.bpe.com/food/recipes/sosa/cubana/index.html

Grilled Polynesian Chicken

Category: Barbeque

-------------------------------KAREN GODFREY------------------------------- 2 tb Soy sauce, lite 1 tb Brown sugar 1/4 ts Ginger 1/8 ts Garlic powder 4 Chicken breast, boneless 8 oz Pineapple slices, drained 4 ts Coconut In small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well. Place chicken on plate. Brush both sides of each breast half with soy sauce mixture. Cover; let stand 15 min. at room temperature to marinate. Heat grill. When ready to barbecue, oil grill rack. Place chicken on gas grill over med. high heat or on charcoal grill 4-6 inches from med. high coals. Cook 8-10 min. or until chicken is tender and juices run clear, turning once. Top each with pineapple slice during last few minutes of cooking time. Serve sprinkled with coconut. S: Fast & Healthy. Calories: 190, Fat: 4g