MATZO BALL SOUP

SOME FRIENDS MADE THIS FOR ME AND I
LOVED IT! I LOVED MY GRANDMOTHER'S
CHICKEN AND DUMPLINGS, SO THIS WAS
A GIVEN. IT CAN MAKE A COLD DAY GREAT.
I FOLLOW THE MATZO MEAL BOX'S DIR-
ECTIONS CLOSELY...THEY COULD END UP
LIKE HOCKEY PUCKS OR FALL APART IF
YOU DON'T. I ADD BAKING POWDER AND
A BIT OF CHOPPED PARLELY AND SOME
SEASONINGS. USE A MICROPLANE TO
GRATE THE NUTMEG AND LEMON.
AFTER YOU FINISH THE MATZO BALLS,
MAKE YOUR SOUP STOCK AND ADD VEGIES,
CHICKEN AND THE BALLS. THE MATZO BALL
"MIX" ALREADY HAS THE BAKING POWDER IN
IT AND IS A BIT TOO SALTY FOR MY TASTE, SO
CHOOSE CAREFULLY.

IN ADDITION TO THE DIRECTIONS ON THE MATZO MEAL BOX, ADD:

1 TSP BAKING POWDER ROUNDED
1 TBSP FINELY CHOPPED PARSELY
A LITTLE GRATED NUTMEG
1/4 TSP WHITE PEPPER OR A SPRINKLE
OF CAYENNE
A LITTLE GRATED LEMON RIND


MIX EVERYTHING IN A BOWL. IT SHOULD
SEEM A LITTLE LOOSE...IT WILL FIRM UP
AFTER BEING REFRIDGERATED FOR ABOUT
30 MINUTES. PUT A 3 QT POT OF CHICKEN
STOCK ON TO BOIL BY THE 30 MINUTES.
FORM THE BALLS IN YOUR HANDS AND DROP
INTO THE STOCK. BRING TO A SIMMER AND
COVER FOR ABOUT 30 MINUTES OR MORE. THEY SHOULD GET TWICE THEIR SIZE AND BE TENDER.
PUT THEM INTO A BOWL, COOK THE REST OF THE
INGREDIENTS IN CHICKEN STOCK AND ADD THE
MATZO BALLS TO HEAT.

CHICKEN STOCK WITH ASSORTED VEGIES:

CARROTS, CELERY, PARSNIPS, CELANTRO, SNOW PEAS, ETC.

BLACK CHERRY SALAD

MY MOTHER MADE THIS FOR THANKS GIVING.
THE OTHER GELATIN SALAD I LIKE!!!!!LOVE!!!!
IT IS NOT TOO SWEET AND IS A LIGHT PARTNER
WITH HOLIDAY FOOD.

1 BOX..............BLACK CHERRY OR BLACK BERRY
JELLO
1 CAN..............BLACK CHERRIES DRAINED
1/3 C................FINELY CHOPPED WALNUTS
2.......................FINELY CHPT CELERY STALKS

PREPARE JELLO ACCORDING TO PACKAGE.
ADD THE CHERRIES, NUTS AND CELERY. WHEN
THE JELLO IS CROWDED WITH FRUIT AND
SUCH, IT IS MORE ELEGANT AND ADULT. USE
YOUR JUDGEMENT AS TO HOW MUCH.
POUR INTO A MOLD SPRAYED WITH PAM AND
CHILL. YUM

STRAWBERRY SALAD

TOO SIMPLE AND TOO GOOD. MY AUNT GRETA, WHO
ENTRTAINED A LOT TAUGHT ME THIS ONE. ONE OF
THE ONLY TWO GELATIN FRUIT SALADS I WILL EAT
OR SERVE! THE SOUR CREAM DOES IT!!

1 BOX.............RASPBERRY JELLO
1 BOX.............FROZEN STRAWBERRIES WITH SUGAR
THE KIND YOUR MOTHER BOUGHT
CARTON.......SOUR CREAM

MAKE THE JELLO ACCORDING TO THE PACKAGE
AND COOL A BIT. ADD THE BOX OF STRAW BERRIES
AND POUR INTO A 9 INCH OR SO BAKING DISH. CHILL.
WHEN SET SMOOTH THE SOUR CREAM ON TOP
TO YOUR DESIRED THICKNESS. IF THERE IS TOO
MUCH JUICE IN THE STRAW BERRIES, DRAIN IT A
LITTLE

CHOCOLATE SMOOTHY

YUMMY! AND COCOA IS FULL OF GREAT STUFF
FOR US. THIS CAN BE LIKE A SHERBERT IF YOU
USE FROZEN FRUITS IN THE BLENDER. USE GREEN
TEA, YOGURT, ORANGE JUICE, OR MILK FOR THE
LIQUID PART...I USE FILTERED WATER.

BLEND:

1 BANANA
LIQUID OF YOUR CHOICE
THE BLENDER SHOULD BE 1/2 FULL
2 TBLSP COCOA
SWEETENER OF YOUR CHOICE

ADD:

FROZEN FRUIT (STRAWBERRIES AND
CHERRIES OR RASBERRIES AND BLUE
BERRIES) OF YOUR CHOICE

BLEND AND ENJOY.

BROCCOLI MOLD

THIS IS FROM A JAMES BEARD COOKBOOK FOR
CUISINEART. I HAVE ENJOYED IT FOR YEARS.
YOU CAN FLAVOR IT FOR KIDS OR VEGGIE
HATERS WHILE KEEPING THEM HEALTHY.

350 FOR 45 MIN.

1 1/2 LBS. BROCCOLI COOKED AND COOLED
3 EGGS
1/2 C MILK
SCRAPING OF NUTMEG
SALT AND PEPPER
1/4 C GRATED PARMESAN CHEESE

PROCESS ALL VERY WELL AND CHECK TO SEE
IF THERE IS ENOUGH LIQUID. USE, INSTEAD OF
MILK, CREAM OR BUTTERMILK OR YOGURT. IT
SHOULD NOT BE TOO THICK. THE EGGS AND MILK
FORM A SORT OF CUSTARD. I LIKE THE FINISHED
PRODUCT TO BE A LITTLE BROWN AROUND THE
EDGES. ADD DIFFERENT HERBS, ETC.

POACHED SALMON

THIS IS MY PERSONAL FAVORITE WAY OF COOKING
SALMON. I HAVE HAD IT COOKED EVERY WHICH'A WAY,
HAVING BEEN RAISED IN THE NORTHWEST, THEN
ATLANTA. MY FATHER WOULD MAKE A TRIP EVERY
WINTER TO FISH AND SEND SOME HOME, SO WE WERE
KNOWN TO CRY "SALMON AGAIN!!! CAN'T WE HAVE
CHICKEN? NOW IT IS A DELICACY TO ME...POACHED,
HOWEVER. THIS ADAPTS TO ANY SIZE PIECE. THE
SHALLOTS REMAIN NICE AND CRUNCHY.

SALMON
THREE SHALLOTS
WHITE WINE
WATER GARLIC POWDER
SALT AND PEPPER TO TASTE
A LITTLE GARLIC POWDER


PLACE THE SALMON INTO A PAN NOT TOO MUCH
BIGGER THAN THE PIECE OF SALMON. YOU CAN EVEN
USE A SAUCE PAN. ADD A BIT OF WINE AND A BIT OF WATER
(1/2 AND 1/2) UP THE SIDE OF THE SALMON, SPRINKLE
THE GARLIC POWDER LIGHTLY OVER IT, THEN
CHOP THE SHALLOTS (THE MORE THE MERRIER)
INTO THIN SLICES AND SPRINKLE OVER THE FISH. COVER AND
BRING TO A SIMMER. COOK FOR A LITTLE BIT, UNTIL THE
SALMON FLAKES. I HAVE DONE THIS IN THE MICROWAVE,
BUT IN A COVERED DISH...ON HIGH FOR 3 MIN OR SO. TOO
MUCH WINE IS MEDICINAL TASTING.

ONE DAY I TOOK A CAN OF SALMON, RINSED IT WELL AND
POACHED IT THE SAME WAY AS ABOVE IN THE MICROWAVE.
AFTER ALL CANNED SALMON IS VIRTUALLY POACHED.

POTATO SALAD

I LIKE THIS VERSION BECAUSE IT IS ELEGANT
AND GOES WITH ANYTHING. FIRST TRY IT MY WAY
IT CAN BE ALTERED TO FIT YOUR OWN TASTE AND MENU.
I LIKE THE TRUE FLAVOR OF FOODS INSTEAD OF
BEING DOMINATED BY TOO MUCH SALT AND SEASONINGS.
THIS SEEMS TOO SIMPLE UNTILL YOU TASTE IT!!!

FIVE OR SO NEW RED POTATOES
1/2 C. SOUR CREAM
BUNCH SCALLIONS
SALT AND PEPPER

BOIL OR STEAM THE POTATOES WITH SKIN ON.
CUT INTO CUBES AND ADD TO THE SOUR CREAM
IN A SERVING BOWL. CHOP THE SCALLIONS (GREEN
AND WHITE) INTO THE BOWL AND MIX ALL. USE
AS MANY OF THE SCALLIONS AS YOU WISH. SALT
AND PEPPER THE MIX TO TASTE AND SERVE.
A BIT OF TARRAGON WOULD BE GREAT IN IT, AS
WELL AS SOME PARSLEY CHOPPED.

INGREDIENTS THAT I LOVE

SPRAY OLIVE OIL IS A NECESSITY...FOR
FRYING PANS, SPRAYING ON THE FOOD ITSELF,
(IT PREVENTS THE SOAKING UP OF COOKING
OIL, AS IN FRIED EGGPLANT,ETC), KEEPING MY
CAST IRON SEASONED, OILING UP MY CARBON
STEEL KNIVES TO PREVENT RUST, A THIN RUB
OF IT ON WOODEN SPOONS FOR CONDITIONING
AND TO KEEP FOOD FROM CLINGING TO THEM.
ANTS WILL AVOID "PAM"LIKE THE PLAGUE. I AM
SURE IT WILL STOP CHROME FROM CORRODING.



POWDERED GARLIC IS FROWNED UPON, I KNOW,
BUT IT IS'NT AS STRONG AS FRESH AND IT IS HANDY
AND DOESN'T NEED TO BE PEELED. I DO COOK WITH
THE FRESH.

NUTMEG GRATED WITH MY MICROPLANE IS ANOTHER.
IT GOES IN ANYTHING "WHITE" AND WITH EGGS. IT
ADDS A BIT OF CLASS TO FOOD, OTHERWISE IN
DANGER OF BEING BLAND...JUST A LITTLE, THOUGH.

CAYENNE PEPPER GIVES A CLEAN LITTLE EDGE TO
ANYTHING, EVEN CHOCOLATE. SOMETIMES I USE IT
SO SPARINGLY, THAT YOU CAN HARDLEY TELL WHAT
IS MAKING THE DISH SO INTERESTING (AS IN MY
WHOLEWHEAT BUSCUITS).

PARSLEY GIVES FOOD THAT HINT OF FRESHNESS I
CRAVE. YOU CAN TRANSFORM A BOTTLED PASTA SAUCE
WITH IT...ANYTHING, EVEN THAT BOXED SOUP, WHICH
I LOVE.

LAWRY'S SEASONED SALT IS THE ONLY COMPLETE
SEASONING FOR CHICKEN. I HAVE TRIED EVERYTHING.

SEA SALT, BECAUSE IT TASTES GOOD AND HAS TRACE
MINERALS IN IT. THE RED SALT IS GREAT FOR FINISHING
OFF FOOD. I DO NOT LIKE TOO MUCH SALT COOKED INTO
FOOD, I LIKE IT FRESH ON TOP OF IT. THE TRUE FLAVOR
OF WHAT YOU ARE EATING COMES THROUGH.

FRESHLY GROUND PEPPER.

CANNED ARTICHOKES IN WATER ARE GREAT. THEY SOMEHOW
GO WITH TUNA. I THREW A BUNCH OF STUFF TOGETHER
A LONG TIME AGO AND CAME UP WITH A DELECTABLE COMBO
OF TUNA, COTTAGE CHEESE, AND WHITE CHEESE ON SOUR
DOUGH BREAD BROILED UNDER THE BROILER...SO GOOD.
I WILL ADD MY ARTICHOKE DIP AND TUNA BAKE LATER TO THIS
BLOG.

CANNED TOMATOES BECAUSE THEY ARE RED AND CANNED WHILE RIPE. THEY ARE THERE IN THE CUPBOARD AND DE-PENDABLE.

BOXED LOW SODIUM SOUP WITH ANY FRESH VEGGIE AND YOUR OWN SEASONING.

LEEKS SHOULD GO INTO ALL SOUPS, EVEN CHILE. THEY ADD A WONDERFUL FLAVOR. I USE THE TOUGH GREEN TOPS EVERYONE THROWS OUT FORSTOCK...TOO DELICIOUS!!! YOU CANNOT DUPLICATE THE TASTE. IT IS AROMATIC.

SHALLOTS ARE ELEGANT AND SPECIAL. ONIONS ADD SWEETNESS, ETC. BUT SHALLOTS ADD PURE FLAVOR AND A SPICINESS.

FINELY CHOPPED CELERY FOR CRUNCH IN ALL SORTS OF THINGS. IT ADDS A FRESH-NESS TO FOODS AND IS VERY HEALTHY FOR YOU.

GREEN MAYONAISE

HERE IS A GREAT WAY TO ADD FIBER
AND GOOD NUTRITION TO YOUR
FOOD. THE HERBS AN GARNISHING
GREENS ARE LOADED WITH VITAMINS
AND ANTI-OXIDENTS ALONG WITH
SUPER FLAVOR.


1 EGG
2 TBSP OR LEMON JUICE(WITH ZEST)
1 TSP SALT
1 TSP PEPPER
1 1/2 CUP OIL (CANOLA OR LT. OLIVE)
SPRIGS OF PARSLEY, BASIL, WATER CRESS,
CILANTRO, FRESH THYME OR TARAGON
WHATEVER YOU LIKE, HAVE OR WANT.

IN A BLENDER OR FOOD PROSSESSOR,
ADD THE EGG, LEMON, SEASONING, ZEST
IF YOU LIKE AND, AS THIS IS BLENDING,
SLOWLY ADD THE OIL. ADD THE GREENS
AND BLEND UNTILL CHOPPED INTO THE
MAYO. LEAVE THEM OUT IF YOU WANT
IT TO BE PLAIN. SUBSTITUTE THE LEMON
JUICE WITH VINEGAR FOR SOMETHING
DIFFERENT OR ADD SUGAR FOR A MIRICLE
WHIP KIND OF MAYO.

THE SENSITIVE

I MUST ADMIT TO THIS. AFTER ALL I AM A FINE
ARTIST AND EXPERT COLORIST, SO THIS MUST
EXPLAIN WHY I HAVE ALWAYS BEEN SO PICKY
ABOUT FOOD AND SMELLS. THIS COULD HAVE
BEEN A WARNING, HOWEVER.

MY MOTHER COULD NOT INTICE ME TO EAT
HOT DOGS OR HER VEGETABLE SOUP WITH ALL
THE STEWED TOMATOES AND THAT HORRIBLE
BAY LEAF FLOATING IN IT. I CONSIDERED HER
SOGGY GREEN VEGETABLES TO BE AN
AFFRONT TO US. THAT GREASE AND FAT IN
THE FRIED EGGS AND HAMBURGERS TOTALLY
SICKENED ME! NEED I GO ON?

IT TURNS OUT THAT SOME PEOPLE HAVE AN
ACCUTE SENSE OF TASTE AND SMELL. THIS MEANS
THAT, WHERE THE AVERAGE PERSON CAN EAT JUST
ABOUT EVERYTHING, WE SENSITIVES CANNOT. TO
THIS DAY, WHEN I WILL TRY A SAMPLE OF SOME
GOURMET WEINER AT THE STORE, I WILL WALK AWAY
TASTING EVERY CHEMICAL IN IT. DIET SODAS AND
THOSE SUPERFICIAL SWEETNERS ARE THE WORST!!!

MAYBE MY ALLERGIES HAVE A CORRELATION WITH
THESE ADVERSIONS TO CERTAIN FLAVORS. A WARNING
AGAINST CERTAIN FOODS COULD BE LURKING HERE.
PLEASE LISTEN TO YOUR CHILDREN. BLANCH YOUR
VEGETABLES, STAY AWAY FROM ANIMAL FATS, WATCH
THE ACID CONTENT IN FOODS AND NO CHEMICALLY
BASED FLAVORS...PLEASE.

TUNA CAKES

ANOTHER INVENTION WHEN I COULDN'T
FIGURE OUT WHAT TO EAT. CANNED TUNA
WAS THERE, BUT I WANTED SOMETHING HOT.
USE CRAB, SALMON, OR LEFT OVER FISH.

1 CAN TUNA
MAYONAISE
1 TBSP MATZO MEAL
PEPPER AND AN HERB OF CHOICE

MIX ENOUGH MAYO INTO ALL UNTIL YOU HAVE
A FIRM MOIST PATTY. THE MATZO MEAL CRISPS
UP NICELY WHEN YOU FRY THE PATTIES TILL
GOLDEN ON EACH SIDE. I LOVE SAGE IN THESE.
YOU CAN ADD CHPT SCALLIONS, CELERY, ETC.

BUTTERNUT SQUASH AND GREEN PEPPER

MY HAVING ESPECIALLY SENSITIVE TASTE BUDS
MEANS I CAN REALLY HATE SOMETHING:
SQUASH, SWEET POTATOES, ETC. ALSO, I HAVE
LEARNED THAT YOU CAN FIND A CONDIMENT
WHICH CAN COMPLETE THE HATED TASTE LIKE
LEMON, CHILE PEPPERS, VARIOUS SAUCES. IN
THE CASE OF SQUASH, I FOUND THAT GREEN
PEPPER AND GARLIC WITH BUTTER WORKED.
EVEN MY TODDLER AGED NEICE AND NEPHEW
DID NOT SPIT OUT THE GREEN PEPPER...THEY
LOVED THIS.


2 C. DICED HUBBARD SQUASH
2 TBSP FINELY MINCED GREEN PEPPER
1 CLOVE GARLIC MINCED
OLIVE OIL AND BUTTER IN SAUTE PAN
SALT AND PEPPER


THE FINELY MINCED GREEN PEPPER IS THE
SECRET HERE. JUST ADD THE GARLIC TO THE OIL
AND BUTTER AND THEN THE SQUASH...SAUTE
TILL TENDER AND ADD THE GREEN PEPPER 1/2
WAY THROUGH TO MIX AND FLAVOR THE DISH.

SALSA VERDE (GREEN)

GREAT TO MIX WITH AVOCADO FOR A
REALLY GOOD GUACAMOLE. PUT IT IN
A BAKED POTATO, OR ON YOUR FAVORITE
MEXICAN FOODS. NO-FAT AND NUTRITIOUS.


1 LB TOMATILLOS (THE GREEN TOMATO
LIKE THINGS WITH A PAPERY COVERING)
1 CLOVE GARLIC PEELED (ADD MORE IF YOU LIKE)
1/4 C LEMON OR LIME JUICE
1 LITTLE DRIED CHILE PEPPER (OR MORE)
1 HANDFUL CILANTRO
SALT AND PEPPER

BOIL THE TOMATILLOS (WITHOUT THE COVERING)
UNTIL YOU CAN PUT A KNIFE THROUGH ONE). ADD
THE COOKED TOMATILLOS, GARLIC, JUICE AND CHILE
PEPPER, AND CILANTRO TOGETHER IN A FOOD PROCESSOR
AND PUREE. CHILE FLAKES CAN BE USED,AS WELL AS
FRESH CHILES.

BREAKFAST TACO

GREAT DIVERSION FROM THE USUAL BREAKFAST
FARE. THAT OLIVE OIL SPRAY IS GREAT, ESPECIALLY
HERE.


1 EGG BEATEN
1 CORN TORTILLA (2 IF IT IS THIN)
SALSA OF YOUR HEAT PREFERANCE
OR CHOPPED TOMATO,CHICKEN,ETC.
CHEESE...

SPRAY THE TORTILLA LIGHTLY ON BOTH SIDES WITH
OIL, HEAT IT IN A DRY AND SPRAYED (CAST IRON IF POSSIBLE)
SKILLET WHILE YOU SCRAMBLE THE EGGS. THE TORTILLAS
SHOULD BE A BIT TOASTED ON BOTH SIDES.

PUT THE HEATED TORTILLA ON A PLATE, SPOON
ON THE SCRAMBLED EGGS AND TOP WITH SALSA.
FOLD AND EAT. ADD WHATEVER ELSE YOU LIKE.

CHOCOLATE TRUFFLES

TOO DELICIOUS!!!! TOUGHT TO ME BY AN
EXECUTIVE CHEF, BUT I SWITCHED TO
BITTERSWEET CHOCOLATE CHIPS. PEOPLE
LIKE THIS MUCH BETTER THAN THE SEMI
SWEET. IT IS SO RICH THAT I MAKE THEM
ONCE A YEAR FOR CHRISTMAS.

1 BAG GIRADELLI SEMI-SWEET CHOC. CHIPS
(11 1/2 OZ)
3/4 C WHIPPING CREAM (LESS A TABLE SPOON)
2 TBSP GRAND MANIER LIQUOR
1 TSP GRATED ORANGE PEEL (I OMIT THIS)

NUTS OR COCONUT OR COCOA POWDER FOR
ROLLING THEM IN.

SMALL ICE CREAM SCOOP OR MELON BALLER

BRING THE CREAM TO A SIMMER (BUBBLES
AROUND THE EDGE, NOT THE MIDDLE). POUR
INTO THE BOWL WHERE YOU HAVE PUT THE
CHOCOLATE CHIPS AND STIR CONSTANTLY TILL
THE MIX IS DARK BROWN. ADD THE FLAVORING
AND THE ORANGE PEEL. COVER AND PLACE INTO
THE REFRIDGERATOR OVER NIGHT OR INTO
THE FREEZER FOR FOUR OR FIVE HOURS. A LONG
TIME COOLING MAKES THE MIX EASIER TO WORK
WITH. SCOOP OUT ONTO A SHEET IN A BALL SHAPE
TO LOOK LIKE THE TRUFFLE. COAT, IF YOU LIKE.
SERVE AND ENJOY.

KITCHEN STUFF

I REPEAT, CAST IRON IS HOW I GO. YOU NEVER
WASH IT, YOU JUST WIPE OUT AND BOIL SOME
WATER IN IT, SCRAPING IF NECESSARY. YOU
THEN RUB IT ALL OVER WITH OIL AND HEAT
UNTILL YOU SEE A LITTLE SMOKE. SPRAY OIL
WORKS REALLY WELL WITH CAST IRON AND
WIPING DOWN IS WHAT YOU MOSTLY HAVE
TO DO AFTER USE. THERE IS ONE LITTLE
NON-STICK SAUCE PAN I USE TO SCRAMBLE
EGGS WITH A WOODEN SPOON. I LIKE TO USE
STAINLESS STEEL, ALSO...NO NON-STICK.

A FOOD PROCESSOR IS ESSENTIAL, IF YOU ARE
TO PRODUCE YOUR BEST FOODS AND SAUCES.
MINE IS OLD AN LIVELY AS EVER. THIS THING
HAS ENABLED THE HOME COOK TO PERFORM
AS A GORMET COOK IN NO TIME.

A BIG OLD STOCK POT IS NECESSARY FOR GOOD
BLANCHING (THE MORE WATER, THE MORE
EFFICIENTLY YOU WILL CORRECTLY BLANCH)
AND FOR MAKING CHICKEN SOUP AND STOCKS.
THE HANDY ASIAN "SPIDER" GRABS THE FOOD
QUICKLY OUT OF THE LIQUID, DRAINING AT THE
SAME TIME.

I LOVE KNIVES!! THERE IS ONE FOR EVERY PURPOSE.
THE CARBON STEEL IS MY FAVORITE, BECAUSE IT
DOES'NT BEND AND YOU CAN SHARPEN IT WITH A
WHET STONE AND OIL (FROM THE HARDWARE STORE)
IN ART SCHOOL, A FRIEND OF MINE USED THE SAME
EXACTO BLADE ALL YEAR BY SHARPENING IT. I
NEVER WENT THAT FAR. A GOOD SERRATED KNIFE
IS ESSENTIAL...NOT TOO COURSE, THOUGH. A FINER
TOOTH IS BEST. IT CUTS CELERY AND SUCH.

MY WAY OF COOKING

I HAVE A LOT OF ALLERGIES. I THINK THIS IS
WHY I HAVE ALWAYS BEEN SO PICKY OVER
FOOD. IF SOMETHING DOES'NT TASTE GOOD,
YOU MAY WANT TO AVOID IT.

COOKED VEGETABLES DO NOT SET WELL WITH
ME, SO I CHOOSE TO LIGHTLY BLANCH, STEAM,
OR HAVE THEM RAW. MAYBE KIDS WOULD LIKE
THEM BETTER COOKED THIS WAY. REMEMBER
MOM'S YELLOW-GREEN VEGIES AND THE SMELL
OF SULPHER MEETING YOU AT THE DOOR?

SALT OR MSG IN COOKED FOOD TENDS TO DIS-
APPEAR, SO TOO MUCH RESTURANT FOOD
MAKES MY HANDS SWELL. I LIKE COOKING
WITHOUT SALT AND ADDING FRESH SEA SALT
TO MY FOOD...PEPPER, TOO. TAKE CONTROL
OF WHAT GOES INTO YOUR BODY, I SAY.

I EAT LIKE MY GRANDMOTHER, WHO LIVED
TILL 97. SHE ATE FRESH, REAL FOODS WITH
NO FUNNY CHEMICALS IN THEM. BUTTER
OVER MARGERINE, SUGAR OVER THAT PHONY
SWEETENER!!! THE TRICK IS TO EAT
A LITTLE BIT OF EVERYTHING (IN SEASON).
WHO KNOWS HOW THE IMPORTED FRUITS AND
VEGETABLES ARE GROWN AND TREATED?

GREEN PESTO SAUCE

I NEED MY GREENS ANY I CAN GET THEM.
A GOOD WAY IS TO HAVE A TASTY SAUCE IN
THE FRIDGE TO TOP RICE, BAKED POTATO,
OR "WHATEVER".THIS IS VERY VERSITILE.
USE A BLENDER OR FOOD PROCESSOR.
VERY, VERY NUTRITIOUS!! I LEAVE OUT
THE NUTS...ADD THEM IF YOU LIKE. STIR
INTO SOUR CREAM, MAYO, OR SOUP, ALSO.

2 TBSP GRATED PARMESAN CHEESE
(CILANTRO MAY NOT GO WITH THIS
CHEESE, TRY ANOTHER OR NONE)
1 BUNCH OF TENDER GREENS (CILANTRO,
PARSLEY, WATERCRESS, BASIL OR A MIX)
1/2 C. OLIVE OIL
1 LEMON (THE JUICE)
1 CLOVE GARLIC


WHIR TOGETHER AND PLACE INTO A COVERED
CONTAINER...JUST DON'T FORGET IT IS THERE.

BLACK BEAN TORTILLA SOUP

I AM FAMOUS FOR THE OLD "WHAT'S IN
THE CABINET" MEAL. I ALSO TEND TO
GO FOR THE VEGETARIAN MEAL DURING
THE DAY. I LOVE THIS ONE.


1 CLOVE GARLIC MINCED
1 CAN OF WELL RINSED BLACK BEANS
1 CAN OF STEWED TOMATOES
CHOPPED CILANTRO OR PARSLEY
(I LIKE LOTS)
1 tsp CHILI POWDER
SALT AND PEPPER TO TASTE
3 TORTILLAS - A USE FOR THE DRY ONES


SAUTE THE GARLIC IN A SAUCE PAN IN A LITTLE
OIL, ADD THE TOMATOES AND BEANS AND SPICES
AND HEAT THROUGH. AT THE END ADD THE
CILANTRO OR PARSLEY WITH THE TORTILLAS
CUT INTO STRIPS. THIN SOUP WITH SOME BROTH
OR WATER IF NEEDED. AGAIN, MAKE THIS YOUR
OWN AND CHANGE THE KIND OF BEANS, GREENS
AND SPICES. HAVE FUN.

NO FAT RANCH DRESSING

ANOTHER OF MY INVENTIONS WHEN THIS
FRIEND OF MINE AND I BEGAN A NO FAT DIET.
FOR EVERY CUP OR SO OF MAYONAISE YOU
USE A BLOCK OF THE MEDIUM FIRM SILKY
TOFU (IN THE BLENDER OR THE FOOD PROCESSOR).

FOLLOW THE RECIPE ON THE ORIGINAL PKG. OF
RANCH DRESSING, WHICH CALLS FOR BUTTERMILK
AND SUBSTITUTE THE TOFU FOR THE MAYO IN THE
FOOD PROCESSOR.

SO SIMPLE AND EFFECTIVE. DO THIS WITH ALL
MAYO BASED RECIPES.

GARLIC SPINACH

ONE OF MY INVENTIONS FROM YEARS AGO.
NO FAT AND REALLY KIND OF ELEGANT.

1 PKG. FROZEN WHOLE SPINACH
1 CLOVE OF GARLIC

I USE A SMALL FRYING PAN WITH A TOP.
RUB THE INSIDE OF THE PAN WITH THE
GARLIC CLOVE, ADD THE FROZEN SPINACH,
COVER AND HEAT SLOWLY ON A LOW FLAME.
SERVE. YUM.

BEAN SPROUTS AND TOMATOES

THIS IS SUCH A FRESH AND DELICIOUS RECIPE!
THIS WAS TAUGHT TO ME BY MY FATHER. DON'T KNOW
WHERE IT CAME FROM.

1/2 CLOVE GARLIC MINCED
1 CAN TOMATOES (YOUR PREFERENCE)
A FEW HAND FULLS OF BEAN SPROUTS

SAUTE THE GARLIC IN A LITTLE OIL (OR WATER)
ADD THE TOMATOES AND BEAN SPROUTS TO HEAT
AND LIGHTLY COOK THE SPROUTS. SALT AND
PEPPER TO TASTE.

LEARN TO MAKE IT YOUR OWN

I APPROACH LIFE AS AN ADVENTURE. EACH DAY
IS NEW AND DIFFERENT. A RECIPE IS SOMETHING
TO CHANGE WITH YOUR MOOD OR THE WEATHER.

I HAVE A LOT OF STAPLES ON HAND, LIKE TUNA,
CANS OF ARTICHOKES, TOMATO SAUCE, MATZO
MEAL, CELERY, ETC. GRATED PARMESAN CHEESE
IN THE FREEZER ALONG WITH BACON AND SALT
PORK. WHAT SOUNDED GREAT YESTERDAY WON'T
TODAY. MARTHA STEWART WOULD PROBABLY
FROWN ON MY METHODS.

TRY TO BE CREATIVE AND RESILIANT IN LIFE AS
WELL AS IN THE KITCHEN. A RECIPE SHOULD BE
TREATED AS A BASE FOR AN OPPORTUNITY TO
INVENT A NEW TASTE. IF IT DOES'NT WORK, DO
IT DIFFERENTLY NEXT TIME. IN TIME YOU WILL
BEGIN INVENTING NEW RECIPES FOR YOURSELF.
HAVE FUN!!!

TURKEY LOAF

I LOVE THIS FOR BREAKFAST, EVEN!! ADD
WHAT YOU WANT AND ENJOY. THIS
VERSION IS FRESH AND DELICATE
TASTING. YOU CAN TURN IT INTO
MEAT BALLS FOR SAUCE.

350 DEGREE OVEN PREHEATED

COOK 45 MIN AND CHECK WITH
TOOTH PICK. IT SHOULD BE NOT BE
TOO DONE. GOING TOO LONG IN THE
OVEN WILL DRY IT OUT. TURKEY BREAST
IS TOO DRY FOR THIS. I USE THE "7% FAT"

1 1/25 LB GROUND TURKEY (COMES IN PKG)
1/2C. YOGURT
1 LARGE EGG
2 TBSP. (HEAPING)MATZA MEAL
OR BREAD CRUMBS
LOTS OF CHOPPED PARSLEY OR CILANTRO
3 TBSP. MINCED CELERY (PLUS LEAVES)
SALT AND PEPPER TO TASTE
NUTMEG GRATED NOT TOO MUCH
1 TBSP OIL
2 OR 3 HEAPING TBSP GRATED PARMESAN
CHEESE OR A HANDFULL OF MOZZERELLA

MIX AND POUR INTO A LOAF PAN. JUST MINCE THE INGR.
SMALL. BASIL OR THYME WOULD BE GREAT...EVEN SAGE.

LEMON CHICKEN

THIS IS A NO BRAINER!! GORMET RESULTS!!
ROASTING IT UPSIDE DOWN GETS THE LEMON
ALL THROUGH THE BREAST MEAT. GREAT THE
NEXT DAY.

350 DEGREE OVEN .... COOK ONE AND A HALF HOURS

3.50 LB CHICKEN APX.
1 LEMON...ANICE FAT ONE
1 LARGE SAFETY PIN OR A STRONG TOOTH PICK
LAWRY'S SEASONED SALT
WASH AND DRY THE CHICKEN. ROLL THE LEMON ON
THE DRAIN BOARD TO LOOSEN THE JUICES, THEN
POKE IT WITH THE PIN OR TOOTHPICK ALL OVER.
STUFF IT IN THE CHICKEN CAVITY AND TRUSS. I USE
THE LARGE SAFETY PIN TO PIN THE SKIN TOGETHER.

ROAST IT UP SIDE DOWN FOR 45 MIN. TURN TO BREAST
SIDE UP AND COOK FOR 45 MIN OR TILL NICE AND BROWN.