8 oz Pkg cream cheese, softened

5 oz Bleu cheese spread

3 T Chopped sweet pickle relish

2 T Instant minced onion

1/2 c Pecans, finely chopped

Blend cheeses, add pickle relish and onion.
Shape into 10″ X 2″
roll; wrap in waxed paper.
Chill 3-4 hours.

Remove paper, roll in pecans, serve as spread with crackers.
Mrs.
Robert F.
Lewis

1 c Mussels, Raw, Shelled, Clean

2 T Frsh Lemongrass, Sliced Fine

1/4 c Shallots, Sliced.

10 Hot Fresh Thai Chili Peppers

1 Leaf Lettuce.

Fresh Mint Leaves.
2 T Fish Sauce.

2 T Lime/Lemon Juice.

1 Large Mild Red Chili Pepper.

Select only good quality, plump, fresh mussels, shelled and
debearded.
Put the raw mussels into a strainer and drain well.
Wash
the lemongrass stalk, trim off the leaves and woody top portion and
discard.
Slice the stalks into fine rings till you have the
required quantity.
If possible, use only the tender lower portions
of the stalk.
Peel the shallots, and also slice fine.
Wash the mint
leaves, and use the leaves whole.
Wash the hot fresh Thai chili
peppers (substitute milder chili if desired), and lightly crush
with a heavy object or the flat of a knife.
Bring a pot of water to
a boil and blanch the mussels, using the strainer, quickly in the
boiling water.
Put the mussels into a bowl, let cool then add
lime/lemon juice and fish sauce and mix well.
Add the sliced
lemongrass, sliced shallots, crushed chili peppers, mixed together.
Add mint leaves, and lightly toss together.
Serve on a platter
lined with leaves from the lettuce, and garnish with some extra
mint leaves and slices of the mild red chili pepper.
Serve the
remaining lettuce leaves on the side as an accompaniment.
Translated by Padej Gajajiva from “Homemaker - Book 2″ by Ponsee
Gajajiva.

1 lb Fresh Squids.

1 T Fresh Ginger Root, Julienne.

1 T Lemongrass, Sliced Fine.

2 T Onion, Chopped.

3 T Lime or Lemon Juice.

3 T Fish Sauce.

1 T Scallions, Chopped.

1 T Cilantro, Chopped.

1/2 c Mint Leaves.

10 Crushed Hot Chili Peppers.

Clean and wash the fresh squids, removing all inner matters and
skin.
Cut through the side so that the meat is in a single “sheet”.
Cut the meat into strips about 3/4″ to 1″ wide and 2″ long.
If
desired, slash one side in a close criss-cross patterns, and the
strip will curl into a roll upon cooking.
Place the squid pieces
into a wire strainer with long handle.
Boil a pot of water, and
immerse the strainer with the squid meat into the boiling water to
cook.
For very fresh squid, cook until the meat had turned opaque
and heated through.
For frozen, or “not so fresh” squid, it is
advisable to cook a little longer.
Lift the squid out of the
boiling water and let drain in the strainer.
Place the well drained
squid meat into a bowl and add fish sauce and lime or lemon juice.
Adjust tastes by adding more of either ingredients.
The tastes
should be tangy sour with sufficient salty tastes.
Add lemongrass,
ginger roots (very finely julienne), and chopped onions, and mix
well.
(Optionally, you may add dry ground hot chilli pepper to
taste).
Place on a serving platter (lined with lettuce leaves) and
topped with chopped scallions, cilantro, mint leaves, and crushed
hot chilli peppers.
Translated by Padej Gajajiva from a Thai
cookbook, “Thai Cuisine” by Chantr Tasanont, Manee Suwanpong, and
Srisamon Kongpun.

6 tb Sesame seeds; plus…

1/2 c Sesame seeds

1 c Water

3 tb Canola or safflower oil

1 ts Fine sea salt

2 1/2 c Whole wheat flour

1/2 ts Nonaluminum baking powder

Surprise your family or guests with freshly baked crackers.
For
special occasions, use cookie cutters to make them into imaginative
shapes.
Serve them with a dip for an appetizer or pack them in a
lunch.
Crackers will keep for two to three weeks stored in an
airtight container.
If the crackers lose some of their crispness,
heat them at 250 F for about 5 minutes.
DIRECTIONS:
===========
Position two racks in the center and the bottom third of the oven,
and preheat the oven to 350 F.
Spread 2 tablespoons sesame seeds on
each of three unoiled baking sheets.
This will prevent the crackers
from sticking and will give them a delicious crisp bottom.
Put the
water, oil, and salt in a small bowl until combined.
Stir in the
1/2 cup sesame seeds.
Add the water-oil mixture and mix to form a
rough

dough.
Knead the dough in the bowl to form a ball, and turn out
onto a lightly floured work surface.
Lightly flour a rolling pin.
Roll the dough out into a 22- by 14-inch rectangle, about 1/16-inch
thick.
Using a fork, prick the dough all over to release trapped
air and keep the dough flat.
With a pizza wheel or sharp knife, cut
the dough into 2-inch squares or other shapes, or cut shapes with a
2-inch cookie cutter.
Using a spatula, transfer the crackers to the
prepared baking sheets.
Bake until the crackers are light brown and
firm to the touch, 15 to 20 minutes, switching the positions of the
sheets halfway through the baking time.
When the first two sheets
are finished, remove them, and bake the third one as directed.
Cool
completely.
Source: May All Be Fed - by John Robbins (including
recipes by Jia Patton & Friends) Typed for you by Karen
Mintzias

———————————–PASTRY———————————–
2 c Whole wheat flour;8 oz,225g

1 pn -Salt

1/2 c Margarine, sunflower; cubed

-4 oz, 100g 1/2 c -Ice water; 4 fl oz, 125 ml

Butter; for greasing 1 pn Flour

———————————-FILLING———————————-
1/2 c Butter; or margarine

-2 oz, 50 g 1 tb Sunflower oil

2 ea Onions; thinly sliced

1/2 ea Red pepper;seeded & thinly

-sliced 1/2 ea Yellow pepper; seeded & thin

-sliced 3 tb Pansies, purple; *

2 lg Eggs; or 3 small

1/2 c Cheddar or Gruyere cheese

-shredded, 2 oz 50 g 1 1/4 c Milk; 1/2 pint 275 ml

Sea salt & black pepper * The Latin name for pansies is
Viola x wittrockiana, only use in amount specified “This colourful
starter makes a great supper or lunch dish served with new green
peas or a leafy salad.
Its bright colours make it appealing to both
adults and children and it easy to make.” First make the flan case;
sift the flour and salt into a large bowl and tip in the bran
remaining in the sieve.
Chop the margarine into the flour with a
knife, then gently rub in with your fingertips until the mixture
resembles fine breadcrumbs.
Lift your fingers above the bowl as you
rub to keep the mixture light or aerated (Anne’s note: I would use
a food processor).
Add the iced water and mix with a knife until
you have a firm dough.
Lift out the dough, wrap in cling film
(Saran) and chill in the fridge for 5-10 minutes.
Heat the oven to
350F/180 C/gas 4.
On a lightly floured marble or wooden surface,
roll out

the dough thinly into a circle large enough to line a 8-0/20-24
cm flan dish.
Grease the dish and line it with the dough.
Set
aside.
To make the filling, heat the butter and oil in a shallow
pan, put in the onions and peppers and sweat (cook) gently until
the vegetables are soft but not coloured.
Add the pansies.
Whisk
the eggs and stir in the grated cheese and milk.
Season to taste.
Pour the onion and pepper mixture into the egg mixture and stir
well.
Pour into the prepared flan case.
Bake in the oven for 25-30
minutes., rising the heat a little if necessary, until the filling
is nicely puffed up and the pastry is beginning to brown.
Serve hot
or cold.

1 c Sugar

1/2 c Solid White Vegetable

-Shortening 2 c Unbleached Flour

1/2 c Unsweetened Cocoa Powder

1 1/2 ts Baking Soda

1 ts Salt

1 c Milk

2 ts Vanilla Extract

FILLING: 1/2 c Butter, Softened (1 Stick)

7 1/2 oz Marshmallow Creme (1 Jar)

3/4 c Confectioners’ Sugar

1/4 c Solid White Vegetable

-Shortening 1/2 ts Vanilla Extract

Yield: About 20 “Pies” Preheat the oven to 350 degrees F.
Grease
3 or 4 baking sheets and set aside.
TO MAKE THE PIES: Beat the
sugar and shortening in the large bowl of an electric mixer until
well blended.
Mix the flour, cocoa, baking soda and salt in a
medium-sized bowl with a wire whisk until light and thoroughly
combined.
(Using the wire whisk to blend the dry ingredients, in
this case, makes sifting unnecessary.) With the electric mixer
running on low speed, add the flour mixture and milk alternately to
the sugar mixture, starting and ending with the flour mixture,
beating well after each addition.
beat in the vanilla.
Drop the
batter by heaping measuring TBLS.
2 inches apart on the prepared
baking sheets.
(The little cakes will be about 2 1/2 inches in
diameter after baking) You should have about 40 cakes.
Bake for 15
minutes or until cakes spring back when touched lightly.
Remove to
wire racks to cool.
TO MAKE THE FILLING: In a large bowl, combine
the butter, marshmallow creme, sugar, shortening and vanilla.
Beat
for 2 minutes, using an electric mixer set on high speed, until
light and fluffy.
ASSEMBLY: Place about 1 TBS of filling on the
flat sides of half the cakes.
Top with the remaining cakes and
press together so that the filling squashes out the sides a little.
NOTE: Because of all the butter in the filling, these pies should
not be held at room temperature indefinitely.
Pies that are not to
be eaten soon after baking should be wrapped in plastic film and
refrigerated or frozen for future use.
From Comfort Food by Holly
Garrison Copyright 1988