———> source <——— “A taste of Sri Lanka” By Indra Jayasekera —————————PARIPPU (LENTIL CURRY————————— 100 g Lentils

25 g Onion

1 Chile, dried

1 Garlic cloves

25 ml Oil

Curry leaf sprigs 1/2 ts Chile powder

1/4 ts Coriander

300 ml Coconut milk

1/2 ts Salt

===========================> Directions <======================== Wash the lentils then soak them in water for about 1 hour. Slice the onion and chile and chop the garlic. Heat the oil and stir fry the onion, chile, garlic and curry leaves. Drain the lentils and add to the pan. Add the chile powder, the coriander powder and the coconut milk. Bring to the boil and simmer until the lentils are soft. Add salt to taste. ISBN #962 224 010 0

2 lb Small, fresh hot red peppers

4 Garlic cloves; peeled

-=OR=- More if you like 8 Whole allspice

24 Peppercorns

1 lg Bay leaf; torn into quarters

2 c Distilled white vinegar

2 c Water

2 ts Salt

4 tb Olive oil, or as needed

RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4 wide-mouthed pint canning jars, dividing them equally. As the peppers are packed, scatter among them a share of the seasonings: In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; and a piece of bay leaf. Combine the vinegar, water and salt in a stainless-steel or enameled saucepan and heat the mixture to simmering. Pour the hot solution over the peppers, covering them completely and leaving 1 inch of head space. Remove any bubbles and add liquid if necessary to maintain head space. (If there should be insufficient solution to cover the peppers, make more in the same proportions; no harm will be done if a few moments are required to do this.) Add enough olive oil to each jar to cover the surface of the liquid, about 1 tablespoon. Seal the jars with new two-piece canning lids, according to manufacturers directions and process for 15 minutes in a boiling water bath. Cool, label and store the jars. The peppers are good to eat after 2 weeks, but they will be better after at least a months rest in the jar. Makes 4 Jars

Asparagus spears Paul Newman Salad Dressing Allow 4 spears of fresh asparagus per serving. Dip asparagus in boiling water and drain immediately. Pour PLN (or similar) salad dressing over asparagus, cover, and marinate overnight. Serve on lettuce leaf.

1 1/2 lb Asparagus

1 ds Salt

3 ts Fragrant peanut oil or olive

2 Shallots, peeled and minced

1 ds Finely chopped parsley

Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked–bright green and tender–but still firm, about 5 to 8 minutes. Remove; drain on towel; put on

platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly.

6 md Parsnips

4 md Carrots

2 tb Butter

2/3 c Chicken stock

2 tb Honey

2 ts Lemon juice

1 ts Curry powder

Salt and pepper Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 inch pieces. In large skillet, combine carrots, butter, stock, & pinch of salt. Bring to boil over high heat. Reduce heat to medium and simmer, covered 4 minutes. Add parsnips; cook 4-6 minutes or til veggies are tender. With slotted spoon, transfer veggies to shallow baking dish. Reserving liquid in pan. Sprinkle veggies with salt and pepper. Add more stock to pan if necessary to make 1/4 cup. Stir in honey, juice and curry powder. Bring to boil over high heat and boil 1 minute or til liquid has thickened slightly. Pour over veggies. (Recipe can be prepared ahead up t this point and regrigerated, covered up to 1 day.) Reheat vegetables, uncovered in 400 degree oven 15-20 minutes or til slightly glazed. Stir once during cooking. Note: I am not using the curry. This recipe should work well with the timing of the turkey. Just through it in the oven as the turkey is removed from the BBQ.

2 md Onions, chopped

2 md Leeks (white and pale green

Parts only), chopped 6 c Vegetable stock

2 lb Asparagus, each cut into 4

Pieces x White pepper 1 pk Butter buds (optional)

Microwave the onions and leeks until tender or saute in water over medium heat until tender. Add stock and the asparagus and simmer until tender, about 15 minutes. Puree soup in blender in batches and strain through a fine strainer. Return to pot and season with white pepper to taste. You may now add the butter buds if you desire a butter flavor. Makes about 8 cups. Can be served hot or cold. Keeps well in the refrigerator for several days. I use this as my basic soup recipe and have successfully replaced the asparagus with beets, broccoli, carrot, acorn squash, butternut squash, and red kuri squash. You can make quite an impression by making both the acorn and butternut squash soups at the same time and serving them in the same bowl. Just slowly pour both soups into opposite sides of the bowl at the same time. I usually serve this with garlic croutons. Posted by “Joseph B. McKay III” to the Fatfree Dig. Vol. 12 Issue 8 Nov. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

2 1/2 lb Eggplants

Salt 3 md Onions; peeled and sliced

1/2 c Water

5 tb Olive oil

5 Fresh tomatoes;

- peeled and sliced, -=OR=- 8 -Canned plum tomatoes,sliced

1/2 c Chopped fresh parsley

4 Garlic cloves

- peeled and sliced Freshly ground pepper 1 pn Granulated sugar

Fresh parsley for garnish *Note: 8 canned plum tomatoes, sliced, may be substituted for the 5 fresh. Wash the eggplants, cut off the stem end if using large ones and cut in half lengthwise. With the tip of a sharp knife, make at least 3 lengthwise slashes on the cut sides of the eggplants, being careful not to pierce the skin on the opposite side. Sprinkle with salt and let stand for 30 minutes. Rinse with cold water, dry, and invert to drain. Meanwhile, put the onions in a small pan with the 1/2 cup water and simmer a few minutes. Drain and discard the water or save for soup. In a medium frying pan, heat 2 tablespoons of the oil and saute the onions until soft, then put approximately a third of them in the bottom of a buttered casserole large enough to accomodate all the eggplants. Set 4 to 5 tomato slices over the onions in the casserole and add the rest of the

tomatoes to the onion remaining in the frying pan. Saute onions and tomatoes for 10 minutes, then stir in all but 2 tablespoons of the parsley and remove from the heat. Set the eggplants into the casserole, tuck a slice of garlic into each eggplant slash, and stuff the slashes with the filling, allowing some to cover the top of the eggplant. Season lightly with salt, pepper, and a pinch of sugar, then dribble the remaining oil and chopped parsley over the eggplants. Cover the casserole with a lid or aluminum foil and bake in a moderate oven (350 F) for 30 to 40 minutes, until fork-tender, removing the cover during the last 10 minutes, to allow the sauce to thicken. Garnish with parsley and serve warm. Note: This is excellent as a first course of a subsequently light meal topped with fresh fruit and Turkish coffee. If you wish, you may leave the eggplants whole, slash one side and remove some of the pulp with a small spoon. This pulp is then sauteed with the filing and stuffed into the eggplant, a very attractive method for the smaller eggplants. As you might suspect, both variations may also be prepared on top of the stove.