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

——————————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.

1 c = 10 fl oz = 1-1/4 c

1 ts 1-1/4 ts

1 tb 1-1/4 tb

1 c Imperial; 10 fl oz = 1-1/4 c

1 fl 2 tb

Icing sugar; powdered sugar Caster Sugar;Superfine sugar Soft brown sugar;Brown sugar Muscovado; raw unrefind sugr Wholemeal flour; Graham flr Cornflour; Cornstarch Hartshorn; ammonia (Danish) Single Cream; Light cream Double Cream; Heavy Cream Bicarbonate of soda; -Baking Soda Digestive Biscuits; -Graham crackers Biscuit; Cookie or cracker Vegetable fat; Crisco Minced meat; Ground meat Prawns; Shrimp Sultanas; White raisins Spring onion; Green onions Aubergine; Eggplant Beetroot; Beet Courgette; zucchini Marrow: lg zucchini Swede; Rutabaga Porcini: boletus Mangetout; snow/sugar peas French bean; Green or string -snap bean Red, green pepper or -capsicum; bell pepper Sweet pepper; Pimento Vegetable marrow; Summer -squash Papaw; Papaya or Pawpaw Patna rice; Long grain Carolina rice; Short grain demerara: a brown sugar, but each grain is kind of separate. If you have a Carribean store in your neighbourhood, their brown sugar is what you want. But you can substitute light brown sugar for it. Muscvada: Very dark brown sugar (almost black), sticks together in one solid lump and has to be prised apart. The rawest (and tastiest) of all the sugars. Really good for dark cakes and especially Christmas puddings. Brown crystal. Very large variagated brown crystals of sugar, hard and crunchy usually used in coffee. jaggary; barely refined cane sugar. Substitute a “raw” sugar or Mexican piloncillo sugar. Scampi OR Dublin Bay Prawns; Butterfly shrimps or Pacific prawns

1/4 c Chopped Fresh Cilantro

- Leaves 2 md Tomatoes, Chopped

1 sm Serrano or Jalapeno Pepper

- Peeled, Seeded and Minced 1/4 c Chopped Onion

1 Minced Garlic Clove

1/2 ts Red Wine Vinegar

Mix all ingredients. Serve with tortilla chips or Mexican foods. Great in guacamole. Makes approximately 1 cup. Typed by Syd Bigger.

1/2 c Olive oil

2 ea Large yellow onions, chopped

8 ea Medium garlic cloves,

1 x Peeled and chopped

8 ea Fresh Jalapeno peppers,

1 x Stemmed and minced

3 ea Carrots, peeled and

1 x Sliced crosswise into 1/2″ p

1 1/2 T Dried oregano, Mexican

3 lb Boneless pork shoulder,

1 x Cut into 1/2″ cubes

5 c Chicken stock or canned brot

1 x Salt

28 oz Crushed Italian plum tomatoe

1 x Drained

1 ea Potato, peeled and grated

12 ea Large Poblano chilies,

1 x Roasted and peeled *OR*

28 oz Can whole roasted mild

1 x Green chilies, drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over medium heat. Add onions, garlic, Jalapenos, and carrots. Cook, stirring once or twice, for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano into 1/2″ strips. Add them to the chili and cook , stirring often, for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap chilies in a paper bag after you roast them. When cool, rinse under cold running water, rubbing off the burned skin. Pat dry and de-stem chilies. Serves 6 generously.

1 Bunch spinich

1 Oil

Black mustard seeds Crushed red chillis Turmeric Mint Yoghurt Lemon juice Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt–about 1/3 as much in volume as the spinach before cooking.

Stir well and eat. I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust.

1 ts Coarse (kosher) salt

1/2 ts Coarse pepper

1/2 ts Sugar

1/4 ts Ground cumin

4 Salmon fillets; skinned

-4 to 5 ounces each ———————————–SALSA———————————– 1 Lime

1 Mango

1 c Diced cantaloupe

2 Scallions; finely chopped

1 tb Chopped cilantro

1/8 ts Pepper

pn Salt 1 ts Rice-wine vinegar

—————————–OTHER INGREDIENTS—————————– 2 tb Vegetable oil

1 Spanish onion; halved

-sliced (about 3 cups) 1 lg Poblano chile; seeded,

-julienned 8 Flour tortillas; warmed

————————NUTRITIONAL INFORMATION/SERV———————— 555 x Calories

30 x G protein

70 x G carbohydrate

20 x G fat

62 x Mg cholesterol

917 x Mg sodium

1. In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate

one to three hours. 2. Meanwhile, make salsa: Into bowl, grate lime zest. Cut away white

pith; over bowl, section lime. Halve sections. Pit, peel and chop mango; add to lime with remaining ingredients; toss. Cover. 3. In skillet, heat oil over medium-high heat. Add onion and chile; over

medium heat, suate 20 minutes, until soft. 3. Grease wire cake rack. Turn on stove vent. Line both bottom and domed

lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs. Cut 3 inch hole in center of foil in skillet bottom. Heat skillet, covered, 5

minutes over high heat. Place mesquite chunks on bare spot in skillet. Place rack on skillet. Heat 3 minutes, covered, until skillet fills with smoke. 5. Place salmon or rack; cover with lid. With pot holders, crimp

overhanging foil to form a tight seal. Over medium-high heat, smoke salmon 12 minutes or just until cooked. Carefully unswrp. Place on platter;

break into chunks. Serve in tortillas with onion mixture and salsa. From: McCalls July 1993 Happy Charring ~– EZPoint V2.2 * Origin: “LaRKs” Place (1:343/26.3) =========================================================================== BBS: Computer Specialties BBS Date: 07-27-93 (09:50) Number: 58535 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

3 tb Unsalted butter

1 md Onion

5 Tomatillos, husked,

Quartered 1 tb Minced garlic

3 10-oz. packages fresh corn

Kernels, thawed 4 c Chicken stock or canned

Low-salt broth 1 c Peas, frozen, thawed

6 Sprigs fresh cilantro

1 cn (4-oz.) diced green chilies

1/4 c (packed) thawed frozen

Chopped spinach 1 tb Sugar

————————————-————————————- Tortilla chips Sour cream Chipped fresh cilantro Melt butter in heavy large pot over medium-high heat. Add onion, tomatillos and garlic and saute 5 minutes. Mix in 4 cups corn, 3 cups stock, peas, and cilantro sprigs. Puree mixture in blender in batches. Return puree to pot and bring to simmer. Add chilies, spinach, sugar, remaining corn and remaining 1 cup stock to soup. Simmer 15 minutes. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladle soup into bowls. Sprinkle with tortilla chips; top with sour cream and chopped cilantro.