With hands, mix together grashoppers (dates), bugs (peanut butter), rocks (nuts), dried grass (wheat germ), egg shells (coconut shreds), crushed bones (milk powder) swamp water (carob flavored soy milk), bugs eggs (sesame seeds) and lava (molasses or maple s

# Fry the onion in the heated oil for about 5 minutes, till soft # Add the cauliflower, carrots, beans and mushrooms and cook for 5 minutes # Add the herbs, tomatoes and tomato puree, then bring to the boil and simmer uncovered for 20 minutes.Season with soy sauce salt and pepper

Melt butter over medium-high heat; cook onion, garlic and mushrooms for 5 minutes. Stir in carrots, zucchini, asparagus, 2 tablespoon each of the basil and water, salt and pepper; cover and cook over medium heat for 5 minutes. Cook, uncovered, for 1 to 2 minutes or until almost all the liquid ha

Preheat oven to 375 degrees F. Use a cooking spray or coat the bottom of a baking pan with vegetable oil. Spread shallots or green onions in the baking pan. With a sharp knife make several slits along the sides of each porgy. Place fish on the bed of onions and sprinkle with salt and

Sift flour and sugar. Combine butter, oil, cocoa and water in saucepan. Bring to a boil. Pour over flour mixture and beat well. Add remaining ingredients and mix thoroughly. Pour into oblong pan and bake at 400 degrees for 20 minutes. Combine cocoa, butter and cream in saucepan,

Mix together Jello and water. Let cool. Add remaining ingredients and blend. Refrigerate until set.

In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

Cook pasta for about 7 or minutes or so, until tender. Drain, and run cold water over it until steam is gone. Prepare chopped tomatoes, corn, cucumber, and onion. Mix together in pasta, and add Italian dressing. You can adjust it to how much you want. Then add

Mix together all ingredients except the sour cream; heat to boiling at low heat. When blended, correct seasoning (usually needs more cumin and garlic.) Add sour cream and heat until it bubbles slightly. Serve with Tostitos or any natural Mexican style corn chip. NOTES:

Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend w

I am sorry about the amounts...I haven t measured the ingredients, but after the first time you will have a better idea of how much to use. Make a 9" skillit of cornbread. let cool. Take about 4 8 yellow squash (depending on size, about 2 3 lbs) and boil until soft. Wh

Melt chocolate in a double boiler. Stir in butter, then boiling water, then sugar and salt. Cook stirring occasionally, for 15 minutes. Remove from heat and stir in vanilla. The sauce is best when served warm. Either serve immediately or reheat in double boiler for 10 m

1. In a 1 quart glass bowl, combine cream, semisweet chocolate, and unsweetened chocolate. Heat in a microwave oven on HIGH 1 1/2 to 2 minutes, stirring once or twice, until chocolate is melted and smooth. 2. Stir in butter until melted and mixture is smooth. Stir in vanilla

In a medium bowl, stir together espresso coffee powder, cocoa, coffee powder, sugar and cinnamon. Store tightly covered. For each cup of cappuccino, measure 4 tablespoons mix into a coffee mug and stir in 6 oz. of boiling water. The author of this writes, ". . .I only use

Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper,

Pour the boiling water over the salt, 1 tablespoon of sugar and shortening. When it is lukewarm, add the yeast which has been dissolved in the 2 tablespoons of lukewarm water. Add the egg and 1 1/2 cups of the flour. Let this batter rise at 85F until double in bulk, then add the

To prepeare fruit dip, put yogurt, confectioner s sugar and lemon juice in a small mixing bowl. Blend ingredients with a mixing spoon until mixture is smooth. Chill until serving time. Pierce fruit onto wooden skewers, alternating types of fruit for a colourful mix. b

If using cardamom pods, crush slightly between 2 spoons. Remove seeds and discard. Place all of the spices in an 8x8x2" baking pan; heat in a 300~ oven for 15 minutes. In a blender container place spices. Cover tightly; blend till very fine. Store in a tightly covered c

Saute the onion in the oil in a saucepan until the onion is tender. Add the tomato paste, water, oregano, parsley and salt. Simmer over low heat for 10 minutes. Cut the eggplant (or zucchini) into 1/4 inch thick slices. Arrange one layer of eggplant slices in the bottom of

Preheat the oven to 425F. Drain the water chestnuts, rinse them in cold water and pat dry. Roll each water chestnut in brown sugar. Cut the bacon slices in half, wrap each half around a water chestnut and secure it with a tooth pick. Sprinkle with soy sauce. Place in a shall

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.&20; 2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.

Place lettuce in a large, shallow salad bowl. Arrange shrimp, onion, and cucumber on lettuce. With a short, sharp knife, cut peel and white membrane from oranges. Cut oranges crosswise into 1/4" thick slices; arrange on salad. Peel and pit avocado, thinly slice lengthwise,

Lightly salt and pepper beef cubes and coat with flour. In hot skillet, saute with butter floured beef cubes until lightly browned. In a heavy pot saute onions until clear. Add meat, can of whole tomatoes,3 cups water*, bouillon, garlic, and parsley, thyme, salt and pepper. Add

If making stock from the turkey giblets, place the giblets in a large saucepan with 2 pints water. Bring to the boil, reduce the heat and simmer for 30 minutes or until the liquid is reduced to 1 1/2 pints. Strain and discard the giblets. After removing the turkey from the roast

Bring cream cheese to room temperature. Mix all ingredients together well. Pack in a crock. Chill. Serve with crackers or use spread to stuff dates or celery. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis     strongServ

Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil and garlic in wok. On high heat, brown pork. Stir fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water

Place the roasts, the garlic, and the 3 cups of vinegar in a very large deep stockpot or flameproof casserole. (If necessary, divide the roasts, garlic, and vinegar evenly between 2 smaller pots.) Add water to cover by at least 2 inches and bring to a boil over high heat. Re

Preheat oven to 425. In large mixing bowl, beat eggs, add buttermilk, oil, honey, hot red pepper, corn. Stir to blend. In smaller bowl, sift cornmeal, flour, baking powder, baking soda and salt. Add dry to wet ingredients and stir to blend. Drop little mou

Bread Basket with Curry Dip1 cup mayonnaise1/2 teaspoon tarragon1/2 teaspoon lemon juice Dash of freshly ground pepper 1/2 teaspoon salt 1/8 teaspoon fresh thyme 1 teaspoon curry powder 2 teaspoon chili sauce 2 teaspoons snipped chives 2 tablespoons gr

Corn Pudding1 egg, beaten1/2 cup (1 stick) margarine, melted1 (8 ounce) carton sour cream1 can whole kernel corn1 can cream style corn1 box Jiffy cornbread mixPreheat oven to 350 degrees F.Mix together all ingredients and pour into a buttered baking dish. Bake fo

Irish Oatmeal Whiskey CakeuNut Topping/u6 tablespoons unsalted butter, softened1/2 cup light brown sugar1/4 cup heavy whipping cream1 tablespoon Irish whiskey1 cup chopped nuts1/2 cup grated unsweetened coconutCream butter and sugar. Blend in cream and

Butterscotch Candy1 cup packed brown sugar1/4 cup light corn syrup1 cup water1/4 teaspoon salt1/3 cup butter1/4 teaspoon vanilla extractPut sugar, corn syrup, water and salt into saucepan. Stir over low heat until sugar is dissolved. Increase heat and cook unti

Liberty Cafe Banana Cream PieSource: Liberty Cafe San Francisco, CaliforniauCrust/u1 1/2 cups all purpose flour plus flour for rolling1/2 teaspoon salt1/4 cup solid vegetable shortening, chilled1/4 cup unsalted butter, chilled4 to 8 tablespoons ice water

Marzipan8 ounces almond paste3/4 cup confectioners` sugar1/2 teaspoon almond extractFood colorsBeat all ingredients except food colors on low speed until smooth paste forms. Cover and refrigerate 1 hour.Divide dough into equal parts, depending upon how many diff

The Boulders Deceivingly Decadent Warm Chocolate Brownie CakeSource: The Boulders, Carefree, ArizonaThis is a low fat recipe.3/4 cup pastry or cake flour1/3 cup unsweetened cocoa powder1 1/2 teaspoons baking powder2 tablespoons unsalted butter1 cup packed li

Orange Cheesecake Swirl BrowniesuCheesecake Batter/u8 ounces cream cheese softened1/3 cup granulated sugar3/4 teaspoon finely grated orange zest1 large egg 1 tablespoon all purpose flourPreheat oven to 350 degrees F. Butter and flour a 9 inch square pan. In a b

Glazed Sweet Potatoes22 pounds 8 ounces (20 No. 3 cans) sweet potatoes2 oranges, fresh, unpeeled, thinly sliced (optional)2 cups butter or margarine, melted3 1/2 quarts (5 pounds) brown sugar (packed)2 1/4 tablespoons salt1 cup cornstarch2 quarts reserved potato s

Chantilly Cream1 cup cream1 tablespoon granulated sugar or vanilla sugar1 teaspoon vanilla extractIn a cold bowl and using cold beaters, whip cream, sugar and vanilla extract on high speed to medium stiff peaks. Store, covered with plastic wrap, in the refrigerator until r

Clams Italiano2 dozen littleneck clams1/4 cup dry white wine1 cup bottled marinara sauce2 tablespoons chopped cilantro2 tablespoons chopped scallionsScrub clams well under cold running water. Place in microwave safe dish with wine. Microwave on high 3 to 5 minutes

Baked Raspberries with Brandy SauceSource: Betty Crocker`s Italian Cooking4 cups (2 pints) raspberries (or may use 1 1/2 bags    14 to 16 ounces frozen, without juice)1 1/4 cups packed light brown sugar1/2 cup brandy, amaretto or other liquor or liqueur