Chhiwate

1 1/2 lb Chicken livers (about 18)

3/4 ts Dried marjoram leaves

3/4 ts Dried thyme leaves

3/4 ts Salt

1/8 ts Pepper

12 lg Fresh mushrooms

9 sl Bacon,

-halved crosswise 6 tb Butter or margarine,

-melted 1/4 c Dry white wine

Rinse chicken livers; pat dry with paper towels.
In medium bowl,
combine the marjoram, thyme, salt and pepper.
Add livers; toss to
combine.
Remove stems from mushrooms; reserve for rice pilaf.
Wipe
mushroom caps with damp towels.
Wrap each liver in bacon.
On each
of 6 skewers, alternate 3 livers and 2 mushrooms.
Arrange skewers
on rack in broiling pan.
Brush with half of butter.
Broil, 4 inches
from heat, 5 minutes.
Turn skewers; brush with remaining butter and
the wine.
Broil 5 to 7 minutes longer, or until bacon is crisp
(livers should still be pink on inside).
Serve skewers on platter
of Mushroom Rice Pilaf.
Source: Mom’s old magazine clippings-
1940’s to 1970’s Mc call’s, January 1971

8 oz Soaked chick peas

2 ea Lemons, juiced

2 ea Crushed garlic cloves

5 tb Olive oil

2 tb Tahini

Salt & pepper Water Paprika & parsley Drain chick peas,
cover with water in a pot & cook for 60 minutes.
Drain &
cool.
Place in a processor with lemon juice, garlic, oil, tahini
& salt & pepper.
Blend till smooth adding more water if
needed.
You should have a thick paste.
Check seasonings.
Garnish
with paprika & parsley.
Serve with pita bread.
“Entertaining
with Cranks”

2 Whole stalks lemongrass

2 ts Laos powder

1 cn Coconut milk

1 lb Firm tofu, diced

1/2 c White miso

1 Chili, seeded

– sliced into thin rounds 1 Lime, juiced

2 tb Fresh basil and/or mint

– (finely chopped) 1 tb Nam pla (OPTIONAL)

Fresh coriander (as garnish) Chop lemongrass, and bruise it with
the flat of a cleaver.
Add Laos powder and lemongrass to coconut
milk, and slowly bring to a boil while stirring gently.
Simmer for
10 minutes.
Strain off lemongrass.
Add tofu, stirring into stock.
Remove 2 cups of stock.
Dissolve miso in it, and return to pot.
Simmer for 5 minutes.

Add tofu, stirring into stock.
Remove 2 cups of stock.
Dissolve
miso in it, and return to pot.
Simmer for 5 minutes.

Add remaining ingredients, and serve garnished with coriander.
This is delicious with a bowl of Thai jasmine rice.
John Paino
& Lisa Messinger, “The Tofu Book” Posted by Karen Mintzias