4 Scoops vanilla ice cream

8 Peach halves,can/fresh

Candied ginger,chopped/opt —————————-GINGER-WALNUT SAUCE—————————- 1 c Light corn syrup

1/4 c Brown sugar, packed

3 tb Butter or margarine

1 c Coarsely chopped walnuts

1/4 c Chopped candied ginger

4 tb Southern Comfort liqueur

Place the ice cream in 4 sundae dishes and place in the freezer. Combine all the sauce ingredients (except the peach liqueur) in a saucepan and bring to a boil. Cook rapidly for about 3 minutes. Top ice cream with 2 peach halves and spoon Ginger-Walnut Sauce over each sundae. Spoon on 1 Tbls. of Southern Comfort over peach halves and sprinkle with a little chopped candied ginger, if desired.

———————-PATTI - VDRJ67A———————-

————————-DRESSING————————- 1/2 c Chutney

1 ts Curry powder

1/2 ts Ground ginger

1/3 c Plain yogurt

—————————SALAD————————— 2 1/2 c Turkey; cooked, shredded in

- bite sized pieces 1 lg Papaya; halved, seeded,

- peeled & sliced 3 Kiwi; peel, cut lenghtwise

- in half; slice crosswise 1/4 c Blanched slivered almonds;

- toasted Fresh spinach leaves; stem - wash, well drained 4 Tortilla salad shells

Whisk together chutney, curry powder and ginger in small saucepan. Bring to boiling over medium heat. Cook, stirring occasionally, 2-3 minutes. Cool slightly. Stir in yogurt. Place dressing in a large bowl; add turkey. Refrigerate several hours. Bake tortilla salad shells as directed on package. Add papaya, kiwi and almonds to turkey mixture. Line cooled tortilla bowls with spinach leaves. Fill each shell with turkey mixture. Serve immediately. —–

2 lb Stewing veal

Flour Salt and pepper to taste 1/4 c Pork drippings

1/4 c Onion, chopped

1 c Sliced mushrooms

2 c Hot chicken stock

1 c Sour cream

1/2 c White wine

1 ts Salt

1 ts Worcestershire sauce

1 tb Flour

Wipe veal and roll in flour, salt and pepper. Heat pork drippings in 2 1/2 quart Dutch oven. Place over very low heat, add onions, parsley,

and mushrooms. Cook until soft. Add veal and brown on all sides. Blend stock into sour cream and pour over veal. Add wine, salt and Worcestershire sauce; mix well. Cover and bake 1 1/2-2 hoursat 350F until tender. Stir occasionally. Thicken gravy with flour, serve with curried rice.

2 c Cooked chickpeas or

Black-eyed peas, drained 1/4 c Pulverized rice bran

2 Cloves fresh garic, minced

1/2 t Ground coriander

1 t Ground cumin

1/4 t Cayenne

1 t Dried or 2 Tbsp minced fresh

Cilantro Pepper Flour Creamy Cucumber Dressing (follows) In a food processor or blender combine all ingredients, except flour. The puree will not be entirely smooth, which is good. Preheat oven to 350 degrees. Dipping your hands lightly in flour, if you need to, shape the puree into balls, about 1 inch in diameter. Spray a large skillet with Pam and heat until very hot. Saute the balls on all sides, then transfer them to a baking pan and bake for 30 minutes. Serve with Creamy Cucmber Dressing. Makes 18 1 inch balls. Serving Size: 1 ball (without dressing) Calories: 21.7 Fat: .16 grams Cholesterol: 0 Sodium: 1.01mg From: Jessica Shawl - MPG Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV : From The 8-week Cholesterol Cure Cookbook:

1/4 c Cooking oil

2 Garlic cloves, minced

1 Onion, minced

1 c Meat, boiled (pork,

-chicken, or shrimp) 1 lg Carrot, cut into

-thin strips 1 sm Cabbage, shredded

3 tb Soy sauce

3 tb Broth

1 Celery, bunch

8 oz Rice sticks

-or wheat noodles 1 ts Salt

1 ts MSG

1 Spring onion, chopped

Saute garlic in cooking oil. Add onions, meat, carrot and cabbage. Season with soy sauce and fry for 2 more minutes. Add broth and simmer, then add celery. When vegetables are cooked, add rice sticks or noodles and season with salt and MSG. Garnish with spring onions. Serve with lemon. NOTES: * Filipino cabbage in garlic and soy sauce — I got this from Lynne Fitzsimmons who got it from a Filipino friend of her mothers. * You will need a big frying pan to fit all the ingredients. You may leave out the salt and MSG if you like. I have successfully used lightly-microwaved bacon as the meat. : Difficulty: easy. : Time: 20 minutes. : Precision: approximate measurement OK. : Pat Caudill : Tektronix, Inc., Portland, Oregon, USA : patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc : Copyright (C) 1986 USENET Community Trust

3 3/4 c All-purpose flour*

1/3 c Granulated sugar

1 ts Salt

2 pk Regular or quick-acting

-Active dry yeast 1 c Very warm milk (120 to 130

-Degrees) 1/3 c Margarine or butter, softene

1 Egg

1 c Packed brown sugar

1/2 c Margarine or butter

1/4 c Dark corn syrup

3/4 c Pecan halves

2 tb Margarine or

-Butter, softened 1/2 c Chopped pecans

2 tb Granulated sugar

2 tb Packed brown sugar

1 ts Ground cinnamon

Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest. Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1-1/2 hours or until double. (Dough is ready if indentation remains when touched.)Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir

in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 2 inches. Sprinkle with pecan halves.Pu down dough. Flatten with hands or rolling pin into rectangle, 15 X 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine Mix chopped pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine. Roll up tightly beginning at 10-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into eight 1-1/4-inch slices. Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum foil. Refrigerate at least 12 hours but no longer than 48 hours.Heat oven to 350 degrees. Bake 30 to 35 minutes or until golden brown. Immediately invert on heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan. 15 ROLLS; 385 CALORIES PER ROLL. * If using self-rising flour, omit salt.