1/2 Lb Red Split Lentils

1/2 Pt Water

1/2 Lb Frozen Spinach (Or)

1 Lb Fresh Spinach

1 Med Onion

1 Clove Garlic

1 Tsp Ground Ginger

1 Tsp Chili Powder

1 Tsp Salt

2 Tbsp Plain Yogurt

Wash the lentils well and place in a heavy saucepan. Cover with the water. Meanwhile, if using frozen spinach, remove from the freezer and allow the block to begin to thaw. If using fresh spinach, wash well and chop finely. Peel the onion and garlic and coarsely slice them. Add to the lentils. Cover and bring to the boil, then add the ginger, chili powder and the salt and simmer gently.

Cover the saucepan and allow to simmer until the lentils break down and turn into soup. Once this has been achieved, boil off any excess water so that quite a thick sauce is made. Add the spinach. If this is not totally thawed out by now do not worry, continue to cook until the spinach is thawed and totally mixed in with the lentils. Finally, add the yogurt and stir well in. Cook for a further 3 minutes and serve.

1 cup flour

1 teaspoon salt

2 teaspoons baking powder

2 tablespoons olive oil

1 cup milk or more

2 eggs — lightly beaten

3/4 cooked long grain rice

1/4 cup grated parmesan cheese

1/4 cup sliced scallions

Whisk flour, salt and baking powder together and set aside.

Whisk olive oil, milk and eggs and set aside. Preheat the griddle. Combine the dry and wet ingredients and fold in eggs, rice, cheese and scallions; if batter is too thick, thin it with more milk.

Drop about 1/4 cup of batter onto a griddle and cook for 3 to 4 minutes per side until cooked through.

Serve with a black bean stew.

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

Parsnips 1 Dessert spoon flour

1 ts Curry powder

Salt and pepper 3 Native eggs

l Melted butter Peel and boil parsnips and put through a sieve. Add flour, curry powder, salt and pepper, well beaten eggs and butter. When the mixture is quite smooth, drop spoonfuls into very hot butter and fry light brown, turning once. Serve with boiled rice and hot brown gravy. Posted by Stephen Ceideburg November 25 1990.

400 g Kangaroo fillet, trimmed

-and sliced into thin strips 1 bn Baby bok choy, washed

2 ts Birdseye chillies, chopped

1 ts Shallots (not spring

-onions), chopped 1 ts Garlic cloves, chopped

1 ts Fresh green ginger, chopped

25 ML Chinese brown rice wine

1 tb Black beans, washed and

-drained 150 ML light beef stock

50 ML soy sauce

1 ts Fish sauce

1 ts Freshly ground black pepper.

Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute quickly for 30 secs until aromatic. Add the brown rice wine and reduce until it thickens. Add black beans, stock, soy sauce, and bring to boil. Cook for five minutes then take off heat and set aside. Heat some oil in a clean wok; add the remaining garlic and chillies, then kangaroo strips. Toss quickly for a few seconds over high heat. Add the warm sauce and the bok choy leaves. Cook quickly for a few seconds until leaves are wilted, for one minute only. Season with fish sauce and freshly ground black pepper. Pile onto centre of plate and serve immediately. Makes 4 servings. Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93. Courtesy, Mark Herron. Posted by Stephen Ceideberg; June 4 1993.

2 lg Onion; peeled

2 cl Garlic; crushed

2 Inch piece gingerroot; fresh

-peeled 2 tb Curry powder;

1 ts Turmeric;

4 tb Natural yogurt;

Salt to taste Fresh gournd pepper to taste 6 Green Cardamoms;

1 Cinnamon stick;

2 c Brown basmati rice; L-grain

-If basmati is not available -=OR=- 2 c Ordinary brown rice;

3 1/4 c Water

Lemon Wedges; to serve Fresh coriander; to serve Thinly slice 1 onion and set it aside. Cut the other onion into chunks, then puree it to a paste with the garlic, gingerroot, curry powder, turmeric and yogurt. If you do not have a blender or food processor, then grate the onion and gingerroot and mix with the other ingrededients. Add plenty of seasoning, then spoon this mixture over the chicken thighs, spreading it evenly over them and turning to coat all sides. Cover and chill for 1-24 hours, the longer the better. Heat the oil in a large heavy-bottomed saucepan or flameproof casserole. Add the sliced onion, bay leaves and cardamoms, then cook, stirring often, until browned-about 20 minutes. Use a slotted spoon to remove half the onion from the pan and reserve for garnih. Push the rest of the onion to one side. Add chicken portions, reserving the juices from marinating and brown them all over. Add the rice to the pan, sprinkling it down between the chicken. Tuck the cinnamon stick in between the chicken, then scrape all the marinating juice into the pan. Pour in 3 3/4 cups of water. Bring to a boil, then reduce the heat and cover pan tightly. Leave to gently for 30-35 minutes, until the rice has absorbed the water and the chicken is tender. The biriani should be moist. Transfer the birmani to a serving dish, or serve it from the cooking pan, sprinkling the reserved onion over and addin flavor. Add lemon wedges for garnish-their juice should be squeezed over before the birani is eaten. No Food Exchanges were listed. Source: The Diabetic Cookbook by Bridget Jones Brought to you and yours via Nancy OBrion and her Meal-Master

1 lb Dried red beans

1 Garlic clove chopped

1 1/2 lb Smoked sausage cut

1 t Dried thyme

Into chunks 1 t Ground pepper

8 oz Smoked ham shanks

1/2 t Sage

1 Large onion chopped

1 pn Cayenne pepper

Salt Freshly cooked rice Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.