———> source <——— “A taste of Sri Lanka” By Indra Jayasekera —————————BONCHI (CURRIED BEANS————————— 250 g Beans

1 Onion

1 Chile, fresh

50 ml Oil

Curry leaf sprigs 1/4 ts Chile powder

1 ts Cumin

1/2 ts Turmeric

75 ml Coconut milk, thick

===========================> Directions <======================== Wash and trim the beans as desired. Chop the onion and chile. Heat the oil and fry the onion and curry leaves until fragrant. Add the beans, chile, powder, cumin and turmeric and cook for 3 minutes. Add the coconut milk and cook until the beans are soft. ISBN #962 224 010 0

2 ts Margarine

1 sm Onion; chopped

1 1/4 c Vegetable broth

1 tb Lemon juice

1/2 ts Garlic powder

1 1/2 c Instant brown rice

1 c Mixed vegetables

2 tb Slivered almonds; toasted

1/2 ts Dried dill

Melt margarine in a medium saucepan over medium heat. Add onion and saute until tender. Add broth, lemon juice and garlic powder. Bring toa boil. Stir in rice and vegetables, and return to a boil. Reduce heat to low, cover and simmer for 5 minutes. Fluff with a fork. Stir in almonds and dill.

Cover, let stand for 5 minutes, and serve. Per serving: 216 cal; 6 g prot; 96 mg sod; 39 g carb; 4 g fat; 0 mg chol; 32 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

12 ea Med. Sized Cucumbers

6 ea Med. Sized Onions

6 ea Red Peppers, Seeded

2 qt Gherkins (Small Cucumbers)

2 qt Pearl Onions, Peeled *

2 ea Large Heads Cauliflower **

1 1/2 c Pickling Salt

8 c Sugar

8 c Cider Vinegar

1 1/2 c Unbleached Flour

1/2 c Dry Mustard

3 T Tumeric

2 T Celery Salt

* Pearl onions are the small white or silver skinned onions used in stews. ** Break cauliflowers into bite-sized flowerets. ~————————————————————————- Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once. Makes 6 quarts.

1 lb Lean ground beef

1/2 ts Garlic salt

1/4 ts Garlic powder

1/4 ts Pepper

2 x Celery; chopped

16 oz Kidney beans; drained

1/2 Chopped head cabbage

28 oz Tomatoes *

1 cn Water in empty tom. can

4 Beef bouillon cubes

Chopped parsley In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to boil. Reduce heat & simmer, covered for 1 hour. Garnish with parsley. Yield 3 qts. * chopped & liquid reserved