2 Heads butter lettuce; -=OR=-

-Boston lettuce, - washed and dried 3 Pink grapefruit

- peeled and sectioned 1 lb Cooked crab meat

- picked over to - remove bits of cartilage —————————-GRAPEFRUIT DRESSING—————————- 2 ts Grated grapefruit peel

1 Shallot; minced

1 tb White wine vinegar

1 tb Balsamic vinegar

1/2 ts Salt

1/2 c Olive oil

SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of lettuce on 6 individual serving dishes. Evenly distribute grapefruit sections and crab

meat over lettuce, arranging it attractively. Drizzle about 1 tablespoon Grapefruit Dressing over each serving. GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot, white wine vinegar, balsamic vinegar and salt. Whisk in olive oil slowly. Taste for acid and salt and add more if too bland. Stir to blend before using.

3 lb Potatoes

4 Leeks

1 bn Soupgreens(1/2 carrot,1/2

Celery,1/2 Parsley Root ) 1 1/2 c Fresh Corn

Salt, Pepper to taste 2 Bay leaves

1 ts Hot Paprika

2 tb Heavy Creme

1.Peel potatoes,cut in bite sized pieces.Clean and peel and cut the

soupgreens in the same way. 2. Put all in a big pot and fill up with water until all is covered;add the bayleaf and salt and pepper. Cook until potatoes are done. 3.In the meantime wash and cut leeks into small rings. 4.When potatoes are done, take half of them out of pot,put aside. Remove bayleaves.Puree all in the pot with a handmixer,Add the creme.It should be a creamy soup, if it is to thin add some more of the leftover potatoes. Add paprika and corn;cook some more ,stirring often until corn is almost soft;than add leek and cook for 5 minutes more. Add the rest of the potatoes and heat all through once more. Serve with a white wine or a cold beer.

Karen Mintzias 2 lb Waxy potatoes

Salt Freshly ground black pepper 1/2 lb Onions; thinly sliced

2 tb Wine vinegar

1/2 ts Sugar

5 oz Kalamatas or thro?mbes

- (Greek olives) 2 tb Capers

1/2 c Fruity olive oil

1 Garlic clove; minced

1/2 c Minced flat leaf Parsley

Boil the potatoes in their skins in plenty of salted water until just tender. Run cold water over them, drain, and leave to cool enough to handle. To pickle the onions, place them in a saucepan just large enough to hold them, pour in the vinegar, and 2 tablespoons water, and sprinkle with sugar. Cover the pan and bring to a boil. Stir, cover, and simmer for 1 minute. Shake the covered saucepan and put it aside for 5 minutes to steam. Peel and slice or roughly dice the potatoes and place in a serving bowl. Sprinkle with the olives, capers, and pickled onions - with their juice - olive oil, garlic and parsley. Toss and season to taste. Source: Recipe from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X Typed for you by Karen Mintzias

10 oz Greens; Spinach -OR-

– Garland chrysanthemum 1/4 ts Salt

1/2 ts Sugar

1 1/2 ts Cider vinegar

-OR- Chinese dark vinegar 1 1/2 ts Sesame oil

NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are thick, buy 14 ounces) in order to have 10 ounces after trimming. Include stems of both vegetables; however, if garland chysanthemum stems exceed 1/4 inch in thickness, do not use them for this recipe since they may be too firm, tough, or stringy. Wilt the greens by immersing them in a large pot of boiling water for 30 seconds (or steam in a vegetable basket, 1-1/2 minutes for spinach, 2-1/2 minutes for garland chysanthemum, stirring once or twice). Rinse in cold water to stop the cooking. Divide into two or three bunches and firmly squeeze out the water. Chop each handful at 1/2-inch intervals, then turn and chop in a cross direction. Squeeze again if the greens are still watery, then loosen them by a light crumbling motion and place in a bowl. Pour boiling water over the bamboo shoot to freshen it; rinse under cool water and dice finely (1/4 inch thick). Toss all ingredients together. Let sit a few minutes at room temperature, and test for seasonings, adding perhaps an extra 1/4 teaspoon sugar with garland chysanthemum. Serve chilled or at room temperature. Source: The Fragrant Vegetable - by Martin Stidham Typed for you by Karen Mintzias

9 Lasagne noodles

-(OR as much as needed) 1 lb Tofu

1/2 c Tomato paste (or sauce)

1 -to:

2 c Tomato sauce

-(as much as desired) 1 bn Chard (or spinach)

3 tb Nutritional yeast

1/2 ts Salt

1 ts Thyme

1 ts Basil

3 tb Canola oil

3 sm Onions; -OR-

1 lb Mushrooms

3 Celery stalks

1 1/2 c Cauliflower

Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste. Chop the celery, caulflower, and onion finely and saute in oil. When mostly cooked add the mushrooms, sliced. When the mushrooms are done, add the vegetables to the tofu and mix well. Cook the lasagne noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a layer of tofu/veggies down. Saute the chard (or spinach) in a pan with just a little bit of oil. When completely cooked down and soft, add half to the lasagne, spreading evenly over the layer. Add more sauce then noodles, then tofu than another layer of chard. Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they
e cooked). Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot. SERVE! I guarantee itll be among the best lasagne youve ever had…. From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg

Text Only Got some cucumbers languishing in the fridge? Probably won be after you see the next four posts… Raitas or yoghurt salads provide a cool and refreshing contrast to hot curries in an Indian meal. However, raitas like this one can also be used as a dip for crudites or as a light lunch served with naan or paratha breads. Peel 500 g cucumber and halve lengthwise. out the seeds and slice the cucumber finely, about 3 mm thick. Have ready a large pot of boiling water and bowl of ice-cold water. Drop the cucumber to the boiling water for 2 minutes, then scoop out and into the cold water. (Using a deep-fry basket makes this easier.) Drain the cucumber and dry it thoroughly. In a bowl, mix 500 mL yoghurt (low fat can used), salt to taste, 1 tablespoon finely chopped parsley, 2 tablespoons of finely chopped dill, 2 tablespoons of toasted and chopped walnuts or pecan nuts, 1/3 cup of grated fresh coconut (or use dried shredded coconut pre moistened with about one and a tablespoons of boiling water) and 1 hot chopped finely. When well blended, stir in the the cucumber. Heat a tablespoon of oil in a small pan, then add two teaspoons of black mustard seeds. When the mustard seeds sizzle and turn grey, tip seeds and oil into the cucumber mixture and stir well. Refrigerate for an hour or so to allow the flavours to blend. Makes 5 or 6 servings. From “Raw Materials” by Meryl Constance, Sydney Morning Herald, 12/29/92.

Posted by Stephen Ceideberg; February 17 1993.

2 lbs. carrots 4 c. water 1 1/2 c. chopped onion 2 cloves garlic, minced 2 T. freshly grated ginger 1 1/2 t. salt 1/4 t. EACH cumin, ground fennel, cinnamon, allspice, dried mint 3-4 T. fresh lemon juice nonfat yogurt to spoon on top 1. Peel and trim carrots, and cut into 1-inch chunks. Simmer or nuke till very tender.

2. Saute onions till tender. Add garlic, ginger, salt and s[pices. Turn heat to low and continue to saute for another 8-10 minutes till everything is soft. Stir in lemon juice.

3. Use food processor or blender to puree everything together. Transfer puree to a kettle and heat gently just before serving. Serve with a spoonful of yogurt on top if desired.