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1 lg Onion, chopped

3 ea Garlic cloves, minced

1 ts Ground cumin

1/2 ts Ground coriander

1 ts Hungarian paprika

6 c Vegetable stock

1 1/2 c Dried lentils

-- rinsed & drained 20

16 Clams; littleneck

Or mussels 1/2 c Bread crumbs

1/2 ts Dried oregano

1 tb Italian parsley; minced

2 tb Parmesan cheese; freshly gra

Or pecorino 3 tb Olive oil; good quality

4 tb Dry

1 cn (19 oz.) chickpeas, rinsed

-and drained 1/2 To 3/4 cup non-fat yogurt

-(depending on how creamy -you want it) -juice of one lemon 2 -4 cloves of garlic,

-crushed (depending on how -much

1 md Carrot; peeled

1 sm Head celery

4 sm Leeks

1 md Turnip; peeled

4 Parsley roots *

- peeled 2 tb Minced garlic

1 ts Ground coriander

2 c :water

1 ts Salt

3 tb White wine vinegar

----------------------------------FILLING---------------------------------- 2 oz Cellophane noodles,

-soaked in warm water for -20 minutes, then drained -and cut onto 1-inch lengths 1 lb Ground pork

1 lg Onion, finely chopped

2 tb Tree ears, soaked in warm

-water for 30 minutes, then

2 c Warm water

1/4 c Sugar

Sixteen 8-inch round dried -rice paper wrappers Peanut oil for deep-frying Lettuce leaves Fresh mint leaves Cilantro leaves ----------------------------------FILLING---------------------------------- 3 tb Small dried tree ear

-mushrooms 2 oz Bean thread noodles

1 lb

2 oz Dried bean thread noodles

-(MUNG bean) 3 tb Sm. dried tree-ear mushrooms

1 lb Ground pork butt

4 Garlic cloves

- finely minced or pureed 1 tb Fish sauce

1/2 ts Fresh finely ground pepper

1 c Flaked

4 pk Cream cheese

;8 oz each 1 Armour Dried beef

;jar, in small pieces 1 bn Green onions

;sliced thin 3 ts Accent

Green olives ;diced Black olives ;diced Soften cream cheese. Mix with cut up meat and onions

2 tb Butter or margarine

3 md Leeks, carefully washed

-and minced 1 md Onion, minced

2 c Potatoes, finely diced

(about 2 large potatoes) 4 c Chicken broth

1 c Half and half

Salt to taste White pepper to

-------------------------CARROT-CAULIFLOWER LAYERS------------------------- 10 oz Frozen Belgian carrots

- cooked until tender, - then blotted dry - on paper towels 10 oz Frozen cauliflower,

- cooked until tender, - then blotted dry - on paper towels 1 tb Vegetable oil

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