5 tb Olive oil

2 Cucumbers, halved, seeded,

And sliced thin (peeled if Thick skinned) 1 Medium red onion,
halved

And sliced thin Salt and ground black pepper 2 tb Red wine
vinegar

2 tb Chopped fresh mint

Heat 2 tablespoons oil in large saute pan.
Add cucumbers; saute
until lightly colored, about 2 minutes.
Add onion and salt and
pepper to taste; saute until vegetables just turn translucent,
about 2 minutes longer.
Turn cucumber mixture into medium bowl;
stir in vinegar, mint, and remaining olive oil.
Check seasonings
and serve.

3/4 c Watercress,packed,chopped

3/4 c Unflavored nonfat yogurt

3/4 c Mayonnaise

1 tb Lemon juice

1/2 ts Dried tarragon leaves

1 Garlic clove

2 ts Fish sauce or anchovy paste

In a blender or food processor, combine watercress, yogurt,
mayonnaise, lemon juice, tarragon, and garlic; whirl until smooth.
Add fish sauce to taste; whirl to blend.
(If sauce is made ahead,
cover and chill up to a day.) Makes about 1 1/2 cups.

1 Ripe mango or papaya

1 md Yellow onion

1 md Garlic clove

5 Habanero chiles — stemmed

1 1″ piece ginger root

-coarslely chopped 1/2 ts Turmeric

1 tb Dry mustard

pn Cumin pn Coriander 1/2 tb Honey

1/2 c Cider vinegar

1/2 c Water

1 ts Salt

In a blender, puree the mango, onion, garlic, chiles, ginger
root, turmeric, mustard, cumin, coriander, and honey.
Transfer
mixture to a bowl.
In a nonreactive saucepan, bring the vinegar,
water and salt to a boil.
Pour over mango mixture and stir well.
Allow to cool before bottling.
Refrigerated, the sauce will keep
approximately 6 weeks.
Recipe By : “Hot Licks”

Stephen Ceideburg 2 tb Mild vegetable oil

1 c Coarsely chopped onion

1 One-inch piece fresh ginger,

-peeled 1 1/2 lb Red-ripe tomatoes, cored,

-quartered 1/4 c Chopped cilantro

1/2 ts Cayenne pepper

1 ts Salt

1 1/4 ts Garam masala or curry powder

Heat oil in a heavy, medium-sized skillet over medium heat.
Add
onions and stir-fry until onions turn caramel brown, about 12 to 15
minutes.
Remove from heat.
Place in a blender with the ginger,
tomatoes, cilantro, cayenne and salt; puree until smooth.
Transfer
to a medium-size saucepan.
Stir in garam masala or curry powder,
cover, and cook over medium heat until tomatoes loose their raw
aroma, 15 to 18 minutes.
Makes about 2 cups.
PER TABLESPOON: 15
calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0
mg cholesterol, 69 mg sodium, 0 g fiber.
Laxmi Hiremath writing in
the San Francisco Chronicle, 6/24/92.

For Whipped Cream Frosting: 1 pt Heavy whipping cream

6 tb Powdered sugar

2 ts Vanilla, or liqueur

For Raspberry Sauce: 10 oz Frozen raspberries in syrup

1 tb Cornstarch

DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and
vanilla or liqueur.
Spread over top of one layer cake.
Serve with
raspberry or fudge sauce.
Raspberry sauce: Thaw raspberries.
Thicken by cooking with the cornstarch.
Chill and serve over (or
along side) cake with whipped cream.
Source: Recipes from
Ghirardelli Chocolate Company of San Francisco From: Sallie
Austin

————————-FOR WHIPPED CREAM
FROSTING————————-
1 pt Heavy whipping cream

6 tb Powdered sugar

2 ts Vanilla, or liqueur

—————————-FOR RASPBERRY
SAUCE—————————-
10 oz Frozen raspberries in
syrup

1 tb Cornstarch

DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and
vanilla or liqueur.
Spread over top of one layer cake.
Serve with
raspberry or fudge sauce.
Raspberry sauce: Thaw raspberries.
Thicken by cooking with the cornstarch.
Chill and serve over (or
along side) cake with whipped cream.
Source: Recipes from
Ghirardelli Chocolate Company of San Francisco From: Sallie
Austin