1 lb Fresh chestnuts

2 c Chicken stock

1/2 lb Breakfast-style or sweet

-Italian sausage 8 tb Butter

3 Stalks celery, finely

-chopped 2 oz Prosciutto ham, finely

-chopped 2 c Bread cubes, lightly toasted

-on a baking sheet -in the oven -Salt and freshly ground -black pepper, to taste Peel the chestnuts and cut each into quarters. Gently simmer the chestnuts in the stock in a saucepan over medium heat for 10 minutes, or until tender. Crumble the sausage and brown it in a frying pan over medium heat. Transfer the sausage to a colander to drain off the fat. Melt the butter in the sausage pan. Cook the celery over low heat for 5 minutes, or until tender, adding the ham after 3 minutes. Stir in the bread cubes, cooked sausage, cooked chestnuts, half of the stock, and salt and pepper to taste. Add stock as necessary; the stuffing should be moist but not soggy. Spoon the stuffing into a buttered baking dish; cover with foil and bake in a 350F oven for 15 minutes, or until thoroughly heated. Alternatively, spoon the stuffing into the cavity of a capon or turkey. Nutrient Value per Serving: 321 Calories, 14 g Fat, 6 g Saturated Fat, 12 g Protein, 36 g Carbohydrate, 34 mg Cholesterol, 572 mg Sodium. [The Washington Post; January 9, 1991]

1 c Cooked ham or roast pork

1/2 c Chopped, onions

1 c Drained, canned bean sprouts

4 tb Chopped green onion tops

1 tb Soy sauce

1 ts Salt

3 Eggs

Oil for deep frying Sauce: 1 1/2 c Chicken stock

1 ts Molasses

1 ts Soy sauce

1 ts Cornstarch

2 tb Cold water

Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well. Stir the eggs lightly into the mixture. Use a deep-bowl ladle to spoon out the mixture and lower into the hot oil. Tip the ladle at once to release the omelets. Let them fry until they rise to the top. Turn each to brown the other side. Lift out with a large slotted spoon. Serve on a hot dish covered with a little of the sauce (below). Serve additional soy sauce separately. Egg Foo Young Variations Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork. Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or pork. Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork. Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork. Vegetable Foo Yong: Omit meat; use 2 cups chopped green pepper, celery, onion, and canned bean sprouts combined. Season with additional 1 teaspoon salt. Subgum Foo Yong: To the master recipe or any variation, add 1 cup diced mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned bamboo shoots. Mix and cook as directed. Sauce: Heat stock with molasses and soy sauce. Combine cornstarch with cold water; stir it until smooth. Let come to boiling point and cook until thickened. Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959

1 c Cracklings

2 Eggs

2 tb Flour

125 g Plain breadcrumbs (4.5 oz)

greens [chopped parsley and/or chives] seasonings (pepper, paprika, marjoram) Mix the cracklings, eggs, seasonings, and greens into a pliable mass. Add flour and breadcrumbs. Let the dough rest for 10 to 15 minutes. Then shape dumplings, and slip into barely boiling water, and let steep. Transfer to hot beef broth and serve. Serves 4. From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

Butter for greasing 8 oz Loaf French bread, in 1″ sl

4 lg Eggs — slightly beaten

1 c Milk

1 c Half-and-half

1 t Vanilla

1/8 ts Ground cinnamon

1/8 ts Ground nutmeg

—–TOPPING—– 1/2 c Unsalted butter — softened

1 c Lt brown sugar — packed

2 tb Maple syrup

1 c Coarsely chopped pecans

1. Heavily butter a 9-inch square baking dish. Fill

dish with bread slices. 2. In a medium bowl, combine eggs, milk,

half-and-half, vanilla, cinnamon and nutmeg. Pour egg mixture over bread. Cover and refrigerate overnight. 3. To make the topping: The next day, in a small bowl

blend butter, brown sugar and maple syrup with a fork. Stir in pecans. Spread topping evenly over bread. 4. Bake, uncovered, in a preheated 350-degree oven

until puffed and golden, about 40 minutes. Let stand for 5 minutes before serving. from Anne Conidi, La Grange Park, Illinois Source: Chicago Sun Times, August 7, 1996

3/4 c Water

1 Onion, finely chopped

1 c Diced celery

1 Green pepper, diced

1/2 c Diced carrot

1 2 Garlic cloves, minced

2 1/2 ts Curry powder

1/2 ts Ground cumin

1 tb Soy sauce

3 c Cooked white beans

Place water in saucepan and add all the vegetables and the garlic. Cook, stirring occasionally, for 15 minutes. Stir in the spices and soy sauce, mix well. Remove from heat. Add beans, mix well. Place mixture in food processor and process briefly unitl chopped but not pureed. Chill. Posted by Timo to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995.

:From the _New McDougall Cookbook_: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?

4 Pork chops, lean

2 c Water

1 t Salt

2 T Oil

1 c Rice

1 cn Cream of mushroom soup

Flour 1/4 c Water

Bring 2c salted water to boil. Add uncooked rice; cook until tender. Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c water. Cover and cook 15 minutes. Line casserole with rice, cover with chops

and gravy. Bake 30 to 45 minutes at 350 degrees or until tender.

10 Flour tortillas

2 1/2 c Dried pinto beans

6 c Water

2 md Onions; diced

1 pn Salt (optional)

——————————-SALSA MEXICANA——————————- 1 1/2 md Ripe tomatoes; diced

1/4 c Diced jalapeno peppers

1/2 md Onion; diced

1 tb Chopped fresh coriander

– (cilantro) 1 Green onion; chopped

Wash and drain the beans. In a large pot bring the beans, water, onions, and salt to a boil. Lower the heat, cover, and simmer, adding more water if necessary, until the beans are tender and will mash easily (approximately 3 hours). Blend the ingredients for the salsa in a small bowl. Set aside. Drain and mash the beans with a potato masher or electric mixer. Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in oven for 8 to 10 minutes. Spoon some of the bean mixture onto each tortilla, top with green onions and salsa, and roll into a burrito. Makes 10 burritos and 1-1/2 cups salsa. * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias