8 oz Sliced bacon

2 Onions, sliced

2 Green peppers, hulled and

-chopped 1 Cabbage, cut into slices

Salt and pepper Several sprigs of dill and -savory, chopped 1 1/2 qt Water

2 Egg yolks

1/2 c Heavy cream (sweet or sour)

1 tb Vinegar

Your will need a large soup pot. Chop up one slice of bacon, and fry it in a heavy stewpan until the fat runs. Fry the onions in the fat until they are golden. Add the peppers and fry them, too. Remove the stewpan from the heat. Layer the cabbage and the rest of the bacon into the soup pot. Season between the layers with salt, pepper, and the herbs. Pour the water over it all and bring to a boil. Turn the heat down and simmer the soup for 40 to 50 minutes, until the vegetables are tender. Remove the soup from the heat. Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in a ladleful of the hot soup. Whisk well and pour the mixture back into the soup to thicken and enrich it. Serve in deep bowls accompanied with fresh bread. This soup is a meal in itself, and wants only a piece of cheese and fresh fruit to make it complete. Serves 6. Time: 20 minutes plus 50 minutes cooking From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92

5 Green New Mexican chiles,

-roasted, peeled, stems and Seeds, removed, chopped 1 ts Garlic, minced

1/4 c Lemon juice

4 tb Chopped fresh cilantro

1/2 ts Ground coriander seeds

1 1/2 lb Firm white fish such as

-halibut 4 tb Ghee or vegetable oil

Lemon slices for garnish Mix the chiles, garlic, lemon juice, cilantro, and coriander and use to marinate the fish overnight in a glass or ceramic dish. Remove the fish and combine the marinade with the melted ghee. Grill or broil the fish, basting with the marinade mixture. Garnish with lemon slices and serve with the butter on the side. The Whole Chile Pepper From the collection of Jim Vorheis

2 lb Fresh or frozen salmon

1 1/4 tb Salt

1/2 ts Pepper

2 Bay leaves

6 Whole allspice

4 md Potatoes

2 md Carrots

3 sm Onions, divided

1 c Red cabbage, sliced

1 Handful fresh celery leaves,

-chopped 5 sl Bacon

1 1/2 tb Butter

1 c Celery, diced fine

1/2 Green bell pepper, diced

-fine 1 6 1/2 oz can minced clams

1 qt Water

1 6 1/2 oz can shrimp (small

-or broken) 1/2 cn Pimento, chopped fine

1 c Chopped fresh mushrooms

1/2 ts Rosemary leaves

1/2 ts Ground cumin

1/4 ts Ground thyme

1/4 ts Ground oregano

4 Crushed chili tepins (a hot

-dried pepper) 1 qt Milk

1 tb Butter

Source: FOODday, June 18, 91 - Reino Koski “Makes a good gallon” Note: This was the Grand Prize Winner in the first of The Oregonian- James Beard recipe contests, held in 1975. The winners name was Reino Koski. This is a Finnish soup. Use any cut salmon or steelhead, leaving skin on. In 1 quart water, with salt and pepper, simmer on low heat in 5- or 6-quart pot. When skin comes off easily, set aside on plate and remove skin and bones. Cut or break into 1- and 2-inch pieces. In liquid stock, place bay leaves and whole allspice. Add potatoes, cut in 1- or 1 1/2-inch pieces; carrots, cut lengthwise and into half circles about 1/4-inch thick; and 2 onions cubed coarsely (not chopped fine). Cook over low heat. After a short while, add red cabbage and celery leaves. Stir. Cook until carrots are almost tender and potatoes don disintegrate. While this is cooking, dice bacon and cook in fry pan over low heat. Pour almost all fat off. Add butter (or margarine) and diced celery, remaining onion (diced fine) and green pepper. Saute until onions are yellow and peppers are pale green. Now back to your pot. Add salmon pieces, (they should be not quite cooked). From now on everything is simmered on low to preserve body. Add clams with broth, shrimp and 1 quart water. Put in stuff from fry pan. Add pimento, mushrooms, rosemary, cumin, thyme, oregano and chilies. Stir in milk a cup at a time. Add butter and let whole bit simmer for at least one hour. Serve with tossed salad and garlic bread. Can be frozen. Posted by Valerie Whittle. Courtesy of Fred Peters.

——————————PATTI - VDRJ67A—————————— 8 oz Tomato sauce

1 ts Ground cumin

1/4 ts Onion powder

1/8 ts Garlic powder

1/4 ts Cocoa

1/8 ts Salt

1 tb Chili powder

2 Chicken breasts; boneless,

- cooked, chopped 1 c Rice

1 c Cheddar cheese; shredded

Sour cream Picante sauce Tomato; chopped (opt) Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices. Add chopped, cooked chicken. Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, place rice on plates, topped with chicken-sauce and then shredded cheese. Serve with sour cream, picante sauce, and chopped tomato if desired.

3 Egg whites

50 g Granulated sugar (1 3/4 oz)

50 g Confectioners sugar (1 3/4

-oz) 120 g Nuts, coarsely ground (4 1/4

-oz) 50 g Citron, finely diced (1 3/4

-oz) Baking wafers Over steam, beat egg whites and sugar to firm peaks. Add nuts and citron. Put baking wafers on cookie sheet, putting a small heap (about a teaspoon?) of the mixture on top of each wafer. Let dry in oven. From: Maria Baumgartner (Karin Brewers mother), Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 7/92