2 c Sugar, brown, dark

2 c ;water

1 1/2 c Soy sauce, light

3/4 c Molasses, dark

1/2 t Galangal, ground

1/2 t Cilantro, ground

1/2 t Pepper, black

Calories per serving: 84 Fat grams per serving: 0 Approx. Cook Time: 0:30 Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dis- solves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200 degrees on a candy thermo-

meter. Reduce the neat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool. Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature 2 to 3 months if tightly covered.

1 c Water

1/4 c Vinegar

10 Peppercorns

1 Sprig thyme

1 Garlic clove

1 tb Brown sugar

1 c Dry red wine

1/4 c Veg oil

5 Juniper berries or Tbl gin

3 Bay leaves

Grating of nutmeg Hot sauce Combine ingredients in a non metal bowl. Enough for 10 chops or 5 large steaks. Cover and marinade 2 days or longer. Turn daily. The strained marinade can be used as a BBQ baste or incorporated into gravies and sauces afterwards.

4 tb Oil

3 tb Finely chopped garlic

3 tb Finely chopped shallots

3 lg Dry red chilis; deseeded

– coarsely chopped 2 tb Sugar

1 ts Salt

Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

10 oz Canned Tomatillos

8 oz Diced Green Chiles

1 c Heavy Cream

1 md Egg

pn Coriander Combine all ingredients and puree until smooth. From: Melinda Lee KNX Food News Hour.

3/4 c Chopped tomatoes

- (peeled and seeded) 2 oz Dried tomatoes

- roughly chopped 1 ts Minced garlic

1/2 c Dry white wine

3 tb Olive oil

6 tb Unsalted butter

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using. IN A SMALL SAUCEPAN over medium heat, combine chopped tomatoes, sun dried tomatoes, garlic, wine and olive oil. Cook, uncovered, for 5 minutes or until wine evaporates and mixture begins to thicken slightly. Remove from heat and whisk in butter. Transfer to a blender and blend until chunky smooth. Makes 1 Cup, Serves 4

1/4 c Onion; Chopped, 1 small

1/4 c Butter Or Margarine

1/4 c Chile Sauce

2 t Mustard; Dijon-style

16 1/2 oz Purple Plums; 1 cn, *

6 oz Frozen Lemonade; Thawed,1 cn

* Plums should be drained, pitted and finely chopped. ~————————————————————————- Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce.

1 lg Onion, sliced thin

1/4 ts Salt

3 tb Tabasco sauce

3 tb Olive oil

2 tb Vinegar

Cover the onion with boiling water, drain, & rinse in cold water. Drain well. Add the remaining ingredients & let stand at room temperature 30 minutes or longer.

-ELAINE RADIS BGMB90B 1/2 c Yogurt; low-fat plain

———————————–SAUCES———————————– 1 ts Sugar; or sweet and low

2 tb Low sugar jam*

1 ds Zest of orange; or lemon

2 c Strawberries; sliced**

*I use Smukers low sugar jams **or other berries In blender combine all ingrediensts and zap till smooth. Serve sauce over the berries. One of my comfort foods was berries and sour cream….Oy Veh. Try this instead. I don use the added sugar all though it is minimal. Approximately 60 calories and delicious. WW; 1/2 fruit and 1/4 milk; 15 optional.