——————————–THE GARNISH——————————– 5 Crisp lettuce leaves

1 Garlic clove; finely chopped

1 tb Cooking oil

1 Sprig coriander leaves

– finely chopped ———————————-THE YAM———————————- 4 tb Vegetable stock

2 oz Medium button mushrooms

– sliced 4 oz Dry clear vermicelli noodles

– soaked in water for — 20 minutes until soft, — then drained 2 tb Lemon juice

3 tb Light soy sauce

1/2 ts Chili powder

1 ts Sugar

2/3 c Black fungus mushrooms

– pre-soaked 2/3 c Med. fresh button mushrooms

2 Shallots; finely sliced

1 Spring onion/scallion

– chopped 1 Celery stalk with leaves

– chopped 1 sm Carrot; finely chopped

Line a serving dish with lettuce and set aside. Fry the garlic in the oil until golden brown and set aside. In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.

Robbie Shelton 2 Sun-Dried Tomato halves

1 1/2 tb Balsamic Vinegar

1 1/2 tb Red-Wine Vinegar

1/2 Garlic Clove; minced and

-mashed to a paste w/ 1/2 -teaspoon salt 1/3 c Olive Oil

1 tb Fresh Basil Leaves; minced

In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl wisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil. Makes about 2/3 cup. This recipe is from “THE BEST OF GOURMET 1992.”

—–PHILLY.INQUIRER—– 1/2 ts SAFFRON THREADS

6 c CHICKEN BROTH

3 MEDIUM ONIONS CUBED,3 CUPS

1 c HEAVY CREAM

3 MEDIUM POTATOES CUBED,4 CUPS

PLACE 1/2 TEASPOON SAFFRON THREADS IN 1/4 CUP HOT WATER AND SET ASIDE FOR 30 - 40 MINUTES TO STEEP.PEEL AND CUBE 3 MEDIUM ONIONS,(APPROXIMATELY 3CUPS).PLACE IN A LARGE SAUCEPAN WITH 2 TO 3 TABLESPOONS WATER,COVER AND LE SWEAT OVER LOW HEAT FOR 5 TO 6 MINUTES UNTIL TRANSPARENT.WATCH CAREFULLY,D NOT LET BURN.PEEL AND CUBE 3 MEDIUM POTATOES(APPROXIMATELY 4 CUPS)AND ADD ONIONS ALONG WITH 6 CUPS CHICKEN BROTH.BRING TO A SIMMER AND COOK FOR 25 T 30 MINUTES UNTIL TENDER.PUT THROUGH A FOOD MILL,OR PUREE IN A FOOD PROCESS OR BLENDER.RETURN TO PAN AND STIR IN 1 CUP OF HEAVY CREAM TOGETHER WITH TH SAFFRON WATER.HEAT BEFORE SERVING BUT DO NOT BOIL.CHECK FOR SEASONING,AND SERVE TOPPED WITH ADDITIONAL CREAM THAT HAS BEEN WHIPPED AND THIN SLICES O LEMON.SERVES 6.

1/4 lb Bacon

2 md Onion

24 Chowder clams; liquor

-reserved 2 1/2 c Potatoes; sliced cooked

1/2 ts Pepper

1 ts Celery powder

2 tb Parsley

2 ts Crab spice (Old Bay)

2 cn Cream of asparagus soup

2 pt Light cream

4 Tomato; cut & seeded

Asparagus; garnish Fry bacon in soup pot until crisp, remove. Saute onion till clear, add clams, liquor, and heat to cook clams. Add potatoes & spices and cook briefly. Add soup, tomatoes and cream. Simmer 10-15 min. Do not boil. Add clam broth to taste. Garnish with asparagus spears.

3 Eggs,slightly beaten

1 c Karo light or dark corn syru

1 c Sugar

2 T Margarine,melted

1 t Vanilla

1 1/2 c Pecan halves

1 9″ unbaked pie shell

In a large bowl,stir first 5 ingredients until well blended. Stir in pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.Cool.

1 c Rhubarb rib, cut into 1″

Pieces 1/2 Pie crust

1/2 c Sugar

2 Eggs

1/2 c Sugar

1 c Milk

Cinnamon Roll out and place pie crust in bottom of pie plate. Place rhubarb over pie crust and sprinkle with 1/2 cup sugar. Beat eggs and add 1/2 cup sugar and milk. Pour mixture over rhubarb. Sprinkle with cinnamon. Bake at 350 degrees for 45 minutes.

6 c Ichiban dashi (recipe)

1/2 c Aka miso (red soybean paste)

Aji-no-moto (msg)

Place the ichiban dashi in a 2 quart saucepan and set a sieve over the pan. With the back of a large spoon, rub the miso through the sieve, moistening it from time to time with some of the dashi to help force it through more easily. Bring the soup to a simmer over moderate heat. Then remove from the heat and stir in a small pinch of MSG. Pour the soup into bowls, add misoshiru no-me (miso soup garnish - see recipes) and serve at once. If the soup seems to be seperating, stir to recombine it. Miso soups are sweeter than other Japanese soups and usually are served toward the end of a formal Japanese meal. From: Time/Life Foods of the World - Japanese CompuChef conversion by Rick Weissgerber, reposted by DonW1948@aol.com