Recipes

Steam tomatoes until tender; peel and mash. Combine tomatoes, peppers, onion, 1/2 cup water, vinegar, salt and sugar in saucepan. Cook for 10 to 15 minutes.

Place spinach and lettuce in salad bowl; crumble bacon into small bits. Add onions, eggs and bacon to spinach mixture. Add desired amount of dressing; toss lightly just before serving.

Preheat oven to 450 degrees. Sift flour, 1 /4 cup sugar, baking powcer and salt into large bowl. Cut butter into flour mixture until mixture resembles coarse cornmeal. Make well in center of mixture; pour in milk all at once. Mix quickly with fork just to moisten flour. Turn into lightly greased 8 x 8 x 2-inch baking pan. Press dough lightly to fit into pan evenly. Bake for 10 to 15...

Combine sour cream, sugar and butter in saucepan; cook until mixture reaches soft-ball stage. Remove from heat. Cool for 10 minutes. Add nuts and vanilla. Stir lightly; pour into greased pan. Cool completely; cut into squares.

Add sugar to cream gradually, stirring constantly. Cream butter; add to brown sugar mixture slowly, stirring. Add vanilla; beat thoroughly.

Heat oil, add ginger, chilli, coriander leaves and turmeric, when chillies are brown, add cauliflower, potatoes and salt, mix well. Cover with a tight lid, so that steam does not escape, cook on a low flame till vegetables are done. Stir occasionally. Sprinkle garam masala on top whilst serving.

Heat 1/2 cup oil, add all the vegetables and bean sprouts. Fry for 3-4 mins. Add salt, ginger, garlic and soya sauce and fry 2 mins more. Strain and keep aside. Mix flour and salt together, add 1 tbs oil and rub it well into flour, add enough warm water to bind to a stiff, non-sticky dough. Knead well till smooth. Roll into rounds 1/4" thin, fill with vegs, roll up, tuck in the edges. Heat...

Sift flour, bakirg powder and salt together; cut in shortening until of consistency of cornmeal. Add sour cream; blend well. Pat out on floured surface to 1/8-inch thickness; cut with 1-inch cutter. Place on ungreased cookie sheet. Sprinkle with dillseed. Bake in 475-degree oven for 10 minutes. May be served with ham spreads.

Wipe lemons dry after washing. Cut into quarters. In a plate mix chilli, powder, turmeric and 1/2 tsp salt. Mix the lemon quarters into masala powder. Put into a clean dry jar along with salt, sugar and green chillies. Mix together, and then pour lemon juice on top. Keep jar in the sun for 3-4 days. Will keep for 1 month.

Melt margarine in saucepan. Add remaining ingredients; mix well. Cook over low heat, stirring, just until blended and heated through.