-Deidre-Anne Penrod, FGGT98B —–INGREDIENTS—– Carrots Celery Radishes Salami, polish ham, cold Cuts, cut in halves or in Triangles Cream cheese Cherry tomatoes Tuna or deviled ham salad Olives, black and green Green onions Whatever else you want THIS IS BASICLY AN ANTIPASTO SALAD, MORE OR LESS Get out a beautiful glass serving tray or any other large serving tray and arrang carefully the following: Make carrot curls. Use a potato peeler to give you long, thin stirps. Roll up strips and crowd, side by side, in a deep bowl. Cover with water and chill. For celery branches, cut vcelery stalk in 3-inch lengths and make small slices on each end–not quite trhough to the middle. Place in bowl, cover with water and chill. For radishes, make many “almost through” slices on the tip. They will open after theyve been placed in a bowl, covered with water and chilled. (Carrots will curl, radishes will open, and celery will turn into miniature branches if, after they are cut, they are submerged into a bowl of cold water and refrigerated a few hours or overnight.) (CONTINUED IN PART 2)

2 tb Olive oil

5 c Water

1 ts Goya adobo with pepper

1 c Lentils

1 c Barley

16 oz Whole tomatoes-1 cn; cut up

1 c Onions; sliced

1 c Carrots; sliced

1 c Celery; sliced

1 pk Goya Sazon sin Achiote

2 c Chicken; chopped, cooked

In soup pot, heat oil unitl hot. Saute vegetables on medium heat until onions wilt. Cover and cook 3 minutes more. Add water, boullion, Adobo, Sazon and bring to a boil. Add barley and lentils, simmer 20 minutes. Add chicken and tomatoes and heat through. Serves 6 - 8.

3 tablespoons Unsalted butter

1 cup Chopped shallots

3 pounds Red skin potatoes — peeled

and cut into 3/4″ cubes 1 1/2 tablespoons Ground cumin

12 cups Chicken stock

1 cup Half and half — or evaporated skim m

Salt Fresh ground pepper 4 teaspoons Chopped fresh cilantro

Melt butter in large, heavy, non-aluminum, deep-sided pan over medium-high heat. When hot add shallots and cook, stirring constantly, until soft, about 3 minutes. Add potatoes and cumin. Toss and cook 1 minute more. Add stock. Bring to boil, stirring several times to prevent potatoes from sticking to pan. Reduce heat and simmer until potatoes are quite tender, 25 to 30 minutes.

Remove soup from heat and puree, using food processor, blender or food mill. Return mixture to pan and stir in half and half. Season to taste with salt and pepper. (Soup can be prepared 2 days ahead. Cool, cover and refrigerate.) To serve soup warm, reheat over medium heat, stirring, until hot. To serve cold, taste chilled soup once again and add salt and pepper if needed. (Cold foods often require extra seasonings.) Ladle into 8 bowls and garnish each with 1/2 teaspoon chopped cilantro. Makes 8 servings.

Christie Aspegren, September 93 Round Robin.

1/2 lb Boned Pork 1/4″ Dice

1 lb Pork Neck Bones

Section Canned Konnyaku 2 Shiitake

1 Gobo

1 Medium Carrot

1 1″ Slice Daikon

4 oz Sweet Potato, Pld 1/4″ Dice

4 oz Aka Miso

1 pn MSG

1 Green Onion

Hichimi Togarishi Cut Konnyaku into strips 1/4″ wide and 2″ long. Peel Carrot and cut into strips 2″ long and 1/4″ wide. Cut Daikon into strips 1/4″ wide and 1″ long.

PREPARE IN ADVANCE: 1.Bring 3/8pt of water to boil and drop in diced pork. Cook for 10 minutes

2. Cover pork bones with 2 1/2 pt cold water, bring to boil uncovered.

Reduce heat and simmer for 30 minutes strain broth. Set aside pork and broth. 3. Bring 3/8 pt water to boil and drop in Konnyaku, return to boil, ans

set aside. 4. Steam Shiitake for 4 minutes, discard stalks, slice caps into strips.

5. Peel gobo to make 3 T of peelings, discard root.

TO COOK: Drop the Konnyaku into the pan of pork broth and bring to boil over low heat. Add carrot and Daikon strips and raise heat. Bring to full boil , add Sweet potato and mushroom strips. Skim off foam. Cook for 5 more minutes and, with the back of a spoon, rub in the miso in through a strainer. Stir in MSG. Stir in the Gobo (if used). TO SERVE: Transfer soup to a large serving bowl, sprinkle onions over the top, and add spice.

10 oz (1) pkg brussel sprouts;

16 oz (1)cn canned carrots;

->OR<- 5 md Carrots;

-sliced and cooked 1/2 c Leamon Shaker Dressing;

Cook brussels sprouts according to package directions until they are crisp but tender; drain. Drain carrots and put them in a bowl; add brussels sprouts and Lemon Shaker Dressing; mix well. Cover and refrigerate 4-6 hours before using; stir occasionally. Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 49; CHO: 11g; PRO: 3g; SOD: 273mg; CHO: 0mg; Low-sodium diets: Omit salt in cooking brussels sprouts and from Lemon Shaker Dressing. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy Orion and her Meal-Master

1/4 lb Salt Pork

1 Onion -large

3 Potato -medium

3 c Milk

1 qt Clams

1/8 lb Butter

Salt & Pepper 1 1/2 c Water

This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. Its excellent, but a bit on the expensive side Cut salt pork into small dices and render in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly sliced until golden. Bring the water to a boil and cook potatoes, (peeled and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in soup bowls with dot crackers From: Charlotte Grunwalds Private Collection of Authentic New England Cooking

3 Med Yellow Squash

2 Tbsp Butter

1 1/2 Tsp Garlic Salt

1/2 Tsp Salt

1/4 Tsp Pepper

1/4 Tsp Dried Rosemary

1/2 C Chicken Broth

1/2 C Water

1 6 Oz. Can Boned Chicken — cut up

Scrub squash; do not peel. Cut 12 paper-thin slices from the narrow ends an place slices in cold water to crisp. Reserve these slices for garnish. Cut remainder of squash (seeded, if necessary) into small chunks to make 5 to 6 cups. Saut? very slowly in butter, seasoned with garlic salt, salt, pepper, and resemary. Keep pan tightly covered and do not allow squash to brown. Add 1 or 2 tablespoons water if necessary when squash is softened. Pur?e in electric blender. Return pur?e to pan and add chicken broth, water, and boned chicken. Heat until flavors are well blended. Pour into serving dish or soup bowls and garnish with squash slices.

Makes 1 quart

Source: “Mountain Measures” — Junior League of Charleston, WV ed. 1974

billspa@icanect.net