1 lb Fresh Squids.

1 T Fresh Ginger Root, Julienne.

1 T Lemongrass, Sliced Fine.

2 T Onion, Chopped.

3 T Lime or Lemon Juice.

3 T Fish Sauce.

1 T Scallions, Chopped.

1 T

1 c Mussels, Raw, Shelled, Clean

2 T Frsh Lemongrass, Sliced Fine

1/4 c Shallots, Sliced.

10 Hot Fresh Thai Chili Peppers

1 Leaf Lettuce.

Fresh Mint Leaves. 2 T Fish Sauce.

2 T Lime/Lemon

8 oz Pkg cream cheese, softened

5 oz Bleu cheese spread

3 T Chopped sweet pickle relish

2 T Instant minced onion

1/2 c Pecans, finely chopped

Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll;

1/2 c Plain yogurt

1 Garlic clove; minced

1 ts Finely chopped oregano; -OR-

1/4 ts -Dried oregano

1/2 ts Chopped thyme leaves; -=OR=-

1 pn -Dried Thyme

Freshly ground pepper --------------------------------THE EGGPLANT-------------------------------- 1/2 lb Japanese eggplants; -=OR=-

1 md

8 oz Plain Yogurt

1/2 c Shredded cucumber, drained

1/3 ts Dill weed

Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup.

1/2 c Onions or shallots, chopped

2 tb Cayenne

1/2 ts Salt

1/3 c Oil

1/3 c Berbere

2 c Chick pea flour*

Oil for frying In a dry, heavy pot, stir the onions over low heat until browned. Add

1/2 c Slivered almonds

1/2 c Dried apricots

8 Dried figs,quartered

2 ts Ground coriander

2 ts Lime or lemon rind,finely

Grated 1 tb Honey

3 tb To 4 Passover sweet white

Wine 2 tb Sesame seeds toasted

Process almonds

2 ea Mangoes, peeled & chopped

1 ea Scotch bonnet chili pepper

1 tb Rum, dark

1 ts Jamaican hot sauce

2 ea Garlic cloves, minced

1 tb Ginger, grated

1/4 c Coconut flakes

1/2 ts Coriander seeds, ground

1/4

10 Yellow bell peppers, cut

Lengthwise into thirds 10 Red bell peppers, cut

Lengthwise into thirds 1 c Plus

2 tb Olive oil

5 tb Fresh lemon juice

5 Garlic cloves, pressed

Salt and freshly Ground pepper 3 cn Albacore