48 ea Jumbo shrimp, shelled

1 1/2 ts Salt

1 t Black pepper

2 ea Shallot chopped

1/2 lb Butter

1 t Thyme, fresh & chopped fine

2 ea Lemons or limes

4 ea Saffron threads

1 tb Parsley, chopped

1 1/2 c Rice, cooked

1 tb Onion, minced

3 tb Olive oil

Mix the shallot, onion, spices, including the saffron, into a
bowl.
Add the olive oil and mix well.
Place shrimp into this
marinade mixture, cover, and let stand for 2 hours.
Melt the butter
and set aside.
Place shrimp under the broiler for 3 minutes per
side.
Mix the maindade drippings fro the shrimp with the remaining
marinade in the bowl.
Put warm rice on dishes.
Serve shrimp over
the rice.
Pour the marinade mixture] over the shrimp and rice.
Serve!

1 lg Onion, purple

2 tb Black pepper

3 c Yogurt, plain

Finely dice purple onion.
Stir in yogurt and black pepper.
Salt
may be added to taste.
Allow to sit for at least 30 minutes or
refrigerate overnight for flavors to mix.
Serve with breads, meats,
or over rice.

2/3 c Uncooked wild rice

2 c Water

1 1/2 c All-purpose flour

6 tb Butter or margarine

-OR- 1 ts Salt

3/4 Stick butter or

-margarine 4 lg Eggs

2 c Milk

1 Beef bouillon cube

1 ts Worcestershire sauce

1.
Place the rice, water, and half of the salt in a small
saucepan and

bring to a boil over high heat.
Reduce the heat to low, cover,
and simmer until the rice is tender, about 45 minutes.
Drain off
any remaining water.
Cool to room temperature.
[The wild rice may
be prepared ahead of time and refrigerated overnight if desired.]
2.
While the rice is cooking, beat the eggs until frothy in a large
mixing bowl with an electric mixer.
Beat in the milk, flour, and
the remaining half of the salt.
The batter will be slightly lumpy.
[The batter may be refrigerated overnight, if desired.] 3.
Preheat
the oven to 450 F.
Stir the rice into the batter.
Place the butter
or margarine in a 9 x 13-inch glass casserole (for each basic
recipe for ten) and place the casserole in the oven until the
butter is melted.
Remove from the oven and stir in the bouillon
cube and the Worcestershire sauce until dissolved.
Return the
casserole to the oven and leave until sizzling.
Pour the wild-rice
batter into the casserole and bake in the center of the oven for 20
to 25 minutes or until puffed and golden.
4.
Cut into squares and
serve immediately.

Parsnips 1 Dessert spoon flour

1 ts Curry powder

Salt and pepper 3 Native eggs

l Melted butter Peel and boil parsnips and put through a sieve.
Add flour, curry powder, salt and pepper, well beaten eggs and
butter.
When the mixture is quite smooth, drop spoonfuls into very
hot butter and fry light brown, turning once.
Serve with boiled
rice and hot brown gravy.
Posted by Stephen Ceideburg November 25
1990.

Chill fish until firm.
Cut into paper-thin, 2-inch-long slices
against the grain; set aside.

In separate bowls, cover radishes and carrots with cold water; set
aside until ready to assemble salad.
Then rinse and squeeze out
excess water.

To assemble: Toss fish slices with marinade ingredients.
Place fish
in center of a platter.
Arrange daikon and carrot shreds around
fish.
Scatter fresh and pickled ginger, the pickled scallions, lime
leaves, chiles, green onions and cilantro over fish.
Sprinkle with
peanuts and sesame seeds.

Just before serving, squeeze the lime or lemon juice over all.
It
is customary for everyone to join in and toss the salad.
Using
chopsticks, each diner digs from the bottom of the salad and lifts
the ingredients to mix together.

When the salad is fully tossed, taste for seasoning.
Adjust with
more sesame oil, lime juice, salt and/or some of the juices from
the pickled vegetables.

Garnish with shrimp chips or fried rice stick noodles.

Serves 4 to 6.

NOTE: Bottled pickled ginger and pickled scallions may be found in
Chinese markets.
Kaffir lime leaves may be found in Thai grocery
stores.
If kaffir leaves are not available, omit or substitute
domestic lime leaves.

2 lb Flank steak — cut in thin sli

1/2 ts Black pepper

20 Green onions — sliced

2 ts Garlic — crushed

2 tb Soy sauce

2 c Cooked rice

2 tb Sesame oil

1 t Sesame seeds — roasted & grou

2 ts Sugar

2 tb Cayenne pepper

2 Eggs

Recipe by: Arthur Pais Cover the meat with water, bring to a
boil, ruduce heat, and simmer for abo 45 minutes to an hour or
until very tender.
Remove the meat, cool, and usi two forks, shred
the meat.
Save the broth.
Combine the onions, garlic, and soysauce.
Add to the broth with enough wat to make 3/4 cup of broth per
serving.
Bring to a boil, reduce the heat, an simmer for about 8
minutes.
Add the shredded meat and rice and mix well.
Mix the oil,
sesame seeds, sugar, pepper and cayenne and add to the stew.
B
become hard, the stew is ready to serve.
Traditionally served with
plain white rice, kimchi, and a steamed vegetable