1 lb Firm tofu

3 Serrano chilies

4 Green onions

1/4 c Oyster sauce

2 tb Fish sauce

1/2 c Water

3 tb Vegetable oil

1 tb Sesame oil

1 c Bean sprouts

1/4 ts Ground white pepper

Press tofu between paper towels, for about 30 minutes, to remove excess water. Cut into 1/2 inch cubes. Soak bean sprouts in cold water for about 15 minutes, to freshen. Remove the stems from chiles, and slice lengthwise

into thin strips. Add them to tofu. Diagonally slice the green onions into pieces about 1 inch long and 1/4 inch thick. Set aside. Mix the oyster sauce, fish sauce, and water. Set aside. Heat a wok, add both kinds of oil, and swirl them over the surface of the pan. Stif-fry the garlic until it is light golden. Add the tofu, chiles, and bean sprouts. Stir-fry over moderate heat until the bean sprounts are crisp-tender, about 2 minutes. Add the oyster sauce mixture and the green onions. Stif over high heat until all the ingredients are heated through and the mixture is boiling. Put the mixture in a serving bowl and sprinkle with pepper. Serve immediately or keep it warm while you prepare other dishes. Serve with Lime Sauce and rice. Source: Thai Home-Cooking from Kamolmals Kitchen

3 T Butter or margarine

5 ea Garlic clove, chopped

3 ea Green onions, chopped

2 ea Catfish fillets, large

1/3 c Flour

4 ea Mushrooms, large, sliced

3 oz Beer, light

1/2 ea Lemon

1 x Worcestershire sauce

1 x Rice, white

Brown finely-chopped garlic and onion in butter, sizzling hot. Lightly flour catfish, add to pan with mushrooms. Pour in beer and treat fillets with juice of of half a lemon. Add a couple of drops of Worcestershire. Saute over medium heat, turning, until brown on both sides. Serve on hot plates with rice. Use pan-gravy over the rice. Source: Gulfport Sun-Herald, 13 January 1988 Recipe date: 01/13/88

2 lg Pears; peeled and sliced

4 ts Lemon juice

1 tb Sugar

1/8 ts Salt

1 Cucumber; unpeeled

Lettuce Mayonnaise; or French Drssng Combine pears, lemon juice, sugar, and salt. Slice cucumber paper thin, and toss lightly with pears. Arrange on crisp lettuce; serve with mayonnaise. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.

1/2 lb Red kidney beans, soaked

1 lg Green bell pepper, cut into

– strips 1 ea Bay leaf

1/4 c Olive oil

1 md Onion, chopped

1 sm Green bell pepper, chopped

4 ea Garlic cloves, chopped

1/4 ts Oregano

1/2 ts Cumin

3 ts Salt

Black pepper to taste 2 c Rice

Cook kidney beans with bay leaf & strips of pepper. Simmer till tender. Heat oil in a pot & saute onion, bell pepper & garlic, stirring, for 5 minutes. When the beans are cooked, drain them reserving 3 cups of stock. Add beans to saute. Put pot over high heat & add the cumin, , salt, pepper & rice. Cook with reserved stock until all the liquid has been absorbed. Stir the rice with a fork, lower heat & simmer another 10 minutes, till the rice is tender. Discard bay leaf, adjust seasonings & serve. Adapted from Randelman & Schwartz, “Memories of a Cuban Kitchen”

1/4 c Chicken Broth

1/4 c Rice Wine OR Dry White

2 tb Sugar

2 tb Grated Gingerroot

2 tb Low Sodium Soy Sauce

4 (4 Oz.) Salmon Fillets

Skinned Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil & Cook Over Medium High Heat 5 Min. OR Until Slightly Thickened, Stirring Occasionally. Strain & Discard Gingerroot. Let Cool. Brush Both Sides Of Fillets With Soy Sauce. Place Fillets On A Rack Coated With Cokoing Spray. Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Min. Turn Over And Baste With Soy Sauce Mixture. Broil An Additional 2 Min. OR Until Fish Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz. Serving. Fat 7.8 Chol. 48.

PAUL PRUHOMME ——————————-SEASONING MIX——————————- 2 ts Salt

2 ts Dry mustard

1 1/2 ts Dried cilantro leaves

1 ts White pepper

1 ts Dried sweet basil leaves

3/4 ts Ground ginger

1/2 ts Black pepper

1/2 ts Onion powder

1/2 ts Garlic powder

—————————–OTHER INGREDIENTS—————————– 1/4 c Peanut oil

1 c Converted long grain rice

- (uncooked) 1 c Spaghetti; uncooked

- in two-inch pieces 2 c Onions; chopped

1 c Celery; chopped

2 tb Unsalted butter

1/4 c Sesame seeds

2 ts Fresh garlic; minced

1/2 c Fresh parsley; chopped

3 c Chicken stock

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 3 Tbl plus 3/4 tsp. Heat the oil in a 12-inch skillet over high heat until very hot, about 4 minutes. Add the rice, spaghetti, onions, celery, butter, and 2 Tbl of the seasoning mix. Stir well and cook, shaking the pan and stirring occasionally, until the rice and spaghetti are golden brown, about 6 minutes. Add the sesame seeds and the remaining seasoning mix. Stir well

and cook 2 minutes. Add the garlic and cook, stirring occasionally, until the rice and spaghetti are brown, about 3 to 5 minutes. Stir in the parsley and chicken stock, cover the skillet, and bring to a boil over high heat. Reduce the heat to low and simmer 12 minutes. Remove from the heat and let the skillet sit, covered, 8 minutes. This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

1/2 cup whole wheat flour

1/4 cup nonfat yogurt

1/4 cup buttermilk

3 packages Equal? sweetener

1 teaspoon baking soda

1/4 cup Egg Beaters? 99% egg substitute

Mix together all ingredients except baking soda. When well mixed stir in baking soda. Let rest for 2-3 minutes. Spoon onto hot griddle to make 3 pancakes. Cook until edges are getting dry and bubbles pop through surface. (about 3-5 minutes). Flip pancakes over and cook for about 3 minutes more. Serve with sugarfree pancake syrup.

Variations: Add 1/4 cup sugarfree applesauce and 1/2 teaspoon cinnamon. at the same time you add the soda.

Add 1/2 cup blueberries after mixing in the soda stir till well distributed.

Add 1 small banana sliced up and 2 tablespoons cocoa powder.

Vegitarians: just leave out the Egg beaters.