4 c Cabbage; coarsely chopped

1 c Cheddar; grated

3 c Celery; sliced

1/2 c Beer

1 ts Caraway

2 c Milk

2 ts Butter

1/2 c Flour

Bring water to boil in large pot. Add cabbage, celery, salt & caraway. Boil 5 min, drain well. Sauce: melt butter, add flour & cook, stirring 1 min. Slowly add milk in stream, stirring continuosly till sauce is smooth & thick. Add beer & continue stirring till foam disappears. Cook till heated through. Add cheddar, stir till melted. Season sauce with salt & pepper. Transfer to buttered 2 qt casserole and pour sauce over. Heat at 350F for 30 min. VARIATION: Can add chunks of cooked ham or corned beef to vegetables. SERVES:4

3 x Acorn Squash

———————————-COMBINE———————————- 2 x Apples, chopped

1/2 c Chopped Walnuts

1 T Grated Orange Peel

1/2 c Brown Sugar

2 T Margarine, melted

Preheat oven to 350 deg F. Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients. Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.

1 lb Washed spinach

1/2 ts Pepper

1/4 c Butter

4 Anchovy filets, chopped

1/2 ts Salt

1/2 Clove garlic, chopped

Cook spinach in 1 cup water 5 minutes and drain well. Place butter in skillet and brown lightly. Add well-drained spinach, salt, pepper, anchovies and garlic and cook 4 or 5 minutes longer. Serves 4 From: The Talisman Italian Cook Book Shared By: Pat Stockett

3 md Broccoli stalks; fresh

3 tb Peanut oil

1/2 ts Salt

6 tb Oyster sauce

1 ts Sugar

1 ts Tapioca starch

1/4 c Water

Sesame seed oil (Drops) 1 ts Soy sauce; Light

1. Wash broccoli and drain in a sieve. Cut the tops into flowerets. Make

stalks into match sticks about 3 inches in length. 2. In a heated wok, add peanut oil until smoke starts to rise, put in

broccoli, salt. Stir and mix well. 3. Put in 2 tablespoons of water, cover with a lid. Cook on high heat for

3-4 minutes until steam escapes from the edge of lid. Remove and drain

with a sieve before putting on plate. 4. Use a saucepan to boil up solution of oyster sauce, tapiocas starch,

water, sesame seed oil and light soy sauce. When done, apply over broccoli. Serve Hot. Source: Vegetables the Chinese Way by Stephen Yan Typos by Vern

Stephen Ceideburg 8 oz Paneer (see recipe)

1 ts + 2 tablespoons light

-vegetable oil 3 Cups, (packed) chopped fresh

-spinach 2 Fresh hot green chiles

2 Garlic cloves, crushed

1/2 Inch piece fresh ginger,

-crushed 1 Medium-size onion, finely

-chopped 1/4 ts Turmeric

1 sm Tomato, chopped

1 c Half-and-half

1 ts Salt

Using a sharp knife, cut paneer into 16 wedges or into large chunks. Place on a greased baking dish. Brush with 1 teaspoon oil. Broil 4 inches away from heat source for 2 to 3 minutes per side, or until lightly browned. Cover and set aside. Steam spinach for 6 minutes. Place in a blender with the chiles, garlic and ginger; blend until smooth. Heat remaining oil in a medium saucepan over medium-high heat. Add onion and turmeric and saute until onion is lightly brown. Add tomato and cook until soft. Stir in spinach mixture and the half-and-half. Bring to a boil, reduce heat, and simmer for 10 minutes. Add salt and paneer. Mix gently and cook until heated through. PER SERVING: 375 calories, 18 g protein, 12 g carbohydrate, 29 g fat (15 g saturated), cholesterol (not available), 675 mg sodium, 3 g fiber. From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.

2 Napa cabbages; cut up

1 Scallion

2 Garlic cloves; minced

1 1″ piece ginger; minced

2 ts Korean red pepper

1/2 ts Salt; (more or less)

Water Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times til there is no more “slimy” feel. Cut the green part of the

scallion into 1/2″ long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage. In a one cup measuring cup, mix together the red pepper, MSG, salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.

1 1/2 pounds boneless skinless chicken breasts/cut in — thin, 1

1/2″ strips 2 tablespoons oil

2 tablespoons minced fresh gingerroot

2 medium onions — sliced

6 cups broccoli florets

1 cup thinly sliced carrots

1/2 pound mushrooms — sliced

3/4 cup chicken stock

2 tablespoons sherry

2 teaspoons Low Sodium soy sauce

2 teaspoons cornstarch

2 tablespoons water

4 cups Chinese cabbage or Bok Choy — sliced

In wok or large heavy skillet, heat oil over High heat. Gradually add chicken to very hot oil with 1/2 of minced gingerroot. Stir-fry for 2 minutes. Remove from Wok. Set aside. Add onion and stir-fry for 2 minutes. Set aside with chicken. Add broccoli, carrots, mushrooms and rest of gingerroot to wok. Stir fry for 2 minutes. Add a little water, if necessary to prevent sticking. Mix stock, sherry and soy sauce. Pour over broccoli. Cover and steam for 2 minutes. Stir in onions and chicken. Mix cornstarch and water. Stir into wok. Bring to boil. Add chinese cabbage, bok choy or green cabbage. Stir and cook for 1 minute until crisp-tender. MC formatting by bobbi744@sojourn.com