8 oz White cabbage

1/4 c Sesame oil

1 lg Onion, cut in fourths,

-thinly sliced 1 Green bell pepper, seeded,

-thinly sliced 6 oz Fresh bean sprouts

1 Fresh green chili, seeded,

-finely chopped 1 Garlic clove, crushed

2 Shallots, finely chopped

1/2 ts Ground cumin

1/3 c Smooth peanut butter

3 tb Lemon juice

3 dr Hot-pepper sauce

1/3 c Water

Red bell pepper strips (opt) Finely shred cabbage, discarding stalk. Heat 2 tablespoons of sesame oil in a skillet. Add cabbage, onion, thinly sliced bell pepper, bean sprouts and chili and fry over fairly high heat 3-4 minutes, stirring constantly. Remove from heat, spoon mixture into a

serving dish; cool. To make sauce, heat remaining sesame oil in saucepan. Add garlic, shallots and cumin and fry gently 5 minutes. Add peanut butter and cook gently 2 minutes. Stir in lemon juice, hot-pepper sauce and water and heat through gently to form a fairly thick sauce. Garnish sauce with bell pepper strips, if desired, and serve with cooled vegetables.

1 c Raw pecans

1 c Raw walnuts

1 c Raw sunflower seeds

3/4 c Chopped onions

2 tb Spike seasoning

2 1/3 c Bottled water

1/2 c Chopped fresh cilantro

1/4 c Chopped fresh parsley

1/2 c Grated carrots

1/2 c Grated zucchini

1/2 c Diced red bell peppers

Bell peppers — red, yellow and green — hollowed out in center Lettuce leaves Assorted crudites Place nuts, sunflower seeds, onions, Spike seasoning, and water in food processor, and process 25 to 30 seconds. Pour mixture into medium-sized bowl. Stir in next 5 ingredients, and chill 1 to 2 hours. Serve in bell pepper cups on bed of lettuce surrounded by cucumber & zucchini slices, celery, carrot & jicama sticks. Source: Mrs. Gooch’s recipes flyer Typed for you by Karen Mintzias

1 ts Oil

1 lb Ground pork

4 -to

8 Garlic cloves

– finely chopped 3 Green onions, white part

– chopped 3/4 c Roasted salted peanuts

1 Fresh pineapple; -OR-

5 -Tangerines, -OR-

4 -Oranges

1/3 c Sugar

1/2 ts Pepper

Lettuce leaves Mint or coriander leaves Chopped chilis Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions. Cook until pink color disappears. Drain off most of the fat. Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well, then remove from heat. Cool to room temperature. Prepare platter, lining with lettuce leaves. Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle. If using pineapple, cut off top leaves and outer skin, as thinly as possible, from top down. Look at the “eye” pattern, as it forms a spiral down the pineapple. Cut the spirals with a sharp knife held at about a 45 degree angle. Cut off bottom. Cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices. Arrange fruit on platter. Mound meat mixture onto fruit, and decorate with other garnishes. Serve at room temperature, or chilled. (servings: 8-10) From: arielle@taronga.com (Stephanie da Silva)