4 c Water

1/2 c Butter (less if desired)

2 Carrots; grated

2 Onions; finely chopped

2 Cloves garlic;finely chopped

6 tb Flour

2 c Applesauce

1 tb Curry powder

2 c Water

1/4 c Lemon juice

2 c Cooked rice

Cook the lentils in the water for 30 minutes; drain.
Melt butter and add the carrot, onion, and garlic and saute for a minute.
Add the flour, applesauce, curry powder and 2 cups water.
Simmer for 30 minutes.
Add the lemon juice, lentils, and rice.
Heat the dish thoroughly and serve.

3 ounces carrots

1 cup cooked chicken — meat

1 garlic clove, crushed

1/2 teaspoon dried tarragon or thyme

1 egg yolk

1/4 cup slivered almonds — chopped

salt pepper Stir- Fried Vegetable 1 celery stalk

2 scallions trimmed

1 teaspoon oil

8 baby corn cobs

10 snow peas

2 teaspoons balsamic vinegar

salt pepper

Cooked potatoes and cooked chicken are combined to make tasty rissoles rolled in chopped almonds.
Serve with stir- fried vegatables

Coarsely grate the boiled potatoes and raw carrots into a bowl. Finely chop or grind the chicken.
Add to the vegatables with the garlic, tarragon or thyme, salt and pepper.

Add the egg yolk or beaten egg to bind the ingredients together. Divide the mixture in half and shape into two large ovals.

Roll each rissole in the chopped almonds until evenly coated.

Place the rissoles in a greased baking dish.
Bake in a preheted oven, 400 F, about 20 minutes, or umtil lightly browned. Alternatively, heat a little in a skillet and fry the rissoles until browned all over and cooked through.

While the rissoles bake, prepare the stir- fried vegetables.
Cut the celery and scallions into thin diagonal slices.
Heat the oil in a skillet.
Add the vegetables and stir- fry over high heat 1 to 2 minutes.
Add the corn cobs and snowpeas and cook 2 minutes longer. Finally.
stir in the balsamic vinegar and seasson with salt and pepper to taste.

Spoon the stir-fried vegetables onto the serving plate and serve the rissoles beside then.
Serve at once

Formated by Iara 8/98

1/4 t Salt

1/4 t Pepper

1/4 c Oil

1/4 c Romano cheese

2 ea Garlic cloves, minced

1 ea Green pepper, chopped

1/8 t Oregano

1 lb Spaghetti

Boil shrimp intil barely tender.
Shell and devien.
Saute garlic, onions, green pepper, salt, pepper, and oregano in oil until onions are soft.
Add cooked shrimp.
Stir and cook over low heat for 10 mminutes.
Cook spaghetti til al dente, drain, toss with shrimp sauce.
Serve with Romano cheese.