16 lg Prawns (heads on); peeled,

- deveined (reserve the - heads and shells for the - Prawn-Carrot Sauce) Salt and pepper 1/4 c Olive oil

3 c Peanut oil

1 Leek; washed and finely

- julienned —————————–PRAWN-CARROT SAUCE—————————– 3 tb Olive oil

2 c -shells & heads of prawns

1 Onion; diced

4 Carrots; sliced

1 Leek; washed and diced

1 c White wine

1 pt Heavy cream

3 tb Butter; cut in small pieces

Salt and pepper (to taste) Season the prawns with the salt and pepper. Refrigerate the prawns for 1 hour. In a large skillet place the olive oil and heat it on medium high until it is hot. Add the chilled prawns and saut? them for 2 minutes on each side, or until they are done. Set them aside and keep them warm. In a large saucepan place the peanut oil and heat it on medium until it is hot (350?F). Add the leeks and fry them for 1 minute, or until they are golden brown. Remove them with a slotted spoon and place them on paper towels to drain. Lightly season them with the salt. In each of 4 medium-sized plates with high rims place 1/2 cup of the Prawn-Carrot Sauce. Place 4 prawns on top of the sauce, in a circular pattern. Place the fried leeks on top. Prawn-Carrot Sauce: In a medium saucepan place the oil and heat it on medium high until it is hot. Add the shells and the heads of the prawns, and saut? them for 4 minutes. Remove them and set them aside. Add the onions, carrots, and leeks. Saut? them for 5 minutes. Return the prawn shells and heads to the pan. Saut? the ingredients. Add the white wine. Cook the ingedients for 4 to 6 minutes, or until the liquid is reduced to 1/4. Add the heavy cream. Cook the ingredients on low heat for 12 to 15 minutes, or until the liquid is reduced to 1/2.

Remove the prawn shells and heads with a slotted spoon and discard them. Place the sauce in a food processor and blend it. Strain the sauce and return it to the pan. While whisking constantly, add the pieces of butter one at a time. Season the sauce with the salt and the pepper.

2 tb Unbleached white flour

1 c Water

1/4 c Liquid from canned black

– olives 1/3 c Tahini

1 c Finely chopped black olives

Juice of 1 lemon 1/4 ts Thyme

Black pepper Dissolve flour with just enough water to make a smooth, flowing paste. Set aside. Heat water & olive liquid till just under boiling point. Whisk in tahini, a littel at a time, then the flour paste. Simmer overl ow heat til the sauce is thick. Stir in the remaining ingredients & serve immediately. Nava Atlas, “Vegetariana”

3 oz Olive oil

1 Onion; finely chopped

3 Garlic cloves; chopped

1 tb Basil

1 tb Nutmeg

2 tb Sugar

Salt and pepper 4 cn Plum tomatoes; peeled (28 o

-z. cans) 2 cn Tomato paste (10 oz. cans)

6 oz Red wine; dry

3 tb Butter

Fat grams per serving: Approx. Cook Time: :30 Heat the oil in a large pot and saute the onion, garlic and seasonings for 5 minutes. Pour the tomatoes into a bowl and mash them up, removing any hard parts. Add to the pot with the tomato paste, red wine, and butter. Simmer for about 30 minutes, stirring frequently. The sauce should be fairly thick when ready. When you notice the golden oil floating on the top of the sauce it has finished cooking. Now check the seasonings and you
e done. Very easy! Makes 1 gallon/4 litres From Chef Pasqualie Carpinos Italian Gourmet Cooking ISBN 0-919157-00-9 Source: Italian Gourmet Cooking

6 ts Bonnet-type chiles

3 md Onions, diced

2 Allspice berries, crushed

1 ts Ketchup

1 ts Pickapeppa Sauce

2 c Distilled vinegar

Makes 2 cups. Place the chiles, onions, and crushed allspice in the bowl of a food processor and mince until fine. In a small nonreactive saucepan, add the remaining ingredients to the chile mixture and bring to a boil, stirring occasionally. Allow to cool and place the pepper sauce in a bottle. It will keep for several months in the refrigerator. Use sparingly to accompany stews, grilled meats, and whatever you feel could use a bit of the devil.

1 ts Dry mustard

1 tb Brown sugar

1/2 ts Powdered ginger

1/8 ts Cayenne

1/4 ts Salt

1/4 ts Ground cloves

1 1/2 c Port wine

1/2 c Raisins; optl

2 ts Cornstarch

2 tb Cold water

1/4 c Red currant jelly

1 tb Grated orange rind

1 tb Grated lemon rind

1/4 c Orange juice

2 tb Lemon juice

Combine the first seven ingredients and the raisins, if used, in a sauce pan and bring to a simmer for 5 min. Make a slurry of the cornstarch and water and add; simmer another two minutes until sauce thickens. Add the remaining ingredients and stir together. Serve with game, ham, roasts and tongue.

Pan drippings 1 Chile arbol

1/2 Onion

1 Garlic clove

1/4 t Trassi (shrimp paste)

3 1/2 T Peanut butter, crunchy

1 t Salt

3 T Tamarind water

1 c Coconut milk

Calories per serving: 67 Fat grams per serving: 4 Approx. Cook Time: 0:15 Grind together pepper, onion, garlic, & trassi. Fry together in a

little vegetable oil until the onion is golden. Add the pan drippings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy.

3 c Water

1 ts Salt

4 Black Peppercorns

3 Lemon Slices

3 Parsley Sprigs

1 Onion; Sm, Sliced

1 Bay Leaf

2 lb Salmon Steaks; *

*HOLLANDAISE SAUCE* 3 Egg Yolks; Lg

1 tb Lemon Juice

1/2 c Butter; Firm, **

Servings: 4 * Get four salmon steaks about 1 inch thick. ** DO NOT use margarine in this sauce!! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Prepare the Hollandaise Sauce. Heat the water, salt, peppercorns, lemon slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet then reduce the heat. Cover and simmer 5 minutes. Place the salmon steaks in the skillet, adding water if necessary to cover the steaks. Heat to boiling and then reduce the heat. Simmer uncovered 12 to 15 minutes or until the fish flakes easily with a fork. Serve

with the Hollandaise Sauce. HOLLANDAISE SAUCE: Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart saucepan. Add 1/4 cup of the butter and stir over very low heat, stirring constantly, until the butter is melted. Add the remaining butter. Continue stirring vigorously until the butter is melted and the sauce is thickened. (Be sure the butter melts slowly as this gives the eggs time to cook and thicken the sauce without curdling.) Serve hot or at room temperature. Cover and refrigerate any remaining sauce. To serve again, stir in a small amount of hot water.

2 c Light brown sugar

3 To 4 tb. cornstarch

3 c ;Water

2 tb Butter

2 ts Vanilla or

2 ts Favorite flavoring*

1 Lemon; juice of

1 c Marshmallows

*Brandy, rum or whiskey, for instance. Combine brown sugar and cornstarch in a saucepan. Add the water and butter. Stir over medium heat until the mixture boils, then cook until mixture clarifies and thickens slightly, about 3 to 5 minutes. Remove from heat and stir in the flavoring, lemon juice and marshmallows. Serve hot over plum pudding. From Special Writer Marilyn Klugers 11/25/92 “A Dickens of a Delight: Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde England” article in “The (Louisville, KY) Courier-Journal.” Pg. C7. Typed for you by Cathy Harned.

1 1/2 lb Salmon fillet, trimmed

- and sliced diagonally into 12 -strips, 1″ wide and 4″ long

12 Spinach leaves

1 c Basil Sauce

1 Head Belgian endive

2 oz Salmon caviar

On each strip of salmon place a spinach leaf. Fold the salmon strip over on top of itself. Place the salmon in a steamer and cook it for 2 minutes, or until it is just done. On each individual serving plate place an equal amount of the Basil Sauce. Artfully arrange three of the salmon strips and three endive spears on top. Garnish the dish with the caviar.