2 sm Carrots, chopped

2 Celery stalks, chopped

1 Green or red pepper,

Chopped 1/2 Head green cabbage chopped

1 Or more cloves garlic

28 oz Can chopped or crushed

Tomatoes 2 c Tomato or tomato-vegetable

Juice (more or less) 1 c Salsa

1 c Raw brown rice, mostly

Cooked (you can use Leftover) x Herbs and pepper to taste–I Usually use oregano and Basil x Supermarket grade Balsamic Vinegar Puree the onion, carrots, celery, green pepper, cabbage, and garlic (not all at once!) in a blender, using as much tomato juice as necessary to aid the process.
Combine with tomatoes, salsa and herbs, and cook about 15 or 20 minutes.
If the rice is partially cooked, add it with everything else;

if fully cooked, add near the end of cooking.
If the soup is too thick for your taste, add tomato juice or water.
Just before serving, stir in a little balsamic vinegar.
I serve this as a main dish, along with bread.
Probably makes about 5 or 6 servings.
Jane Colman, jane@netcom.com.
Fatfree Digest [Volume 10 Issue 49], Sept. 29.
1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using

MMCONV.

24 Shrimp

2 c Water

Laksa Gravy 1 1/2 lb Fresh think round Chinese

-rice noodles 2 c Packed bean sprouts, washed

Few leaves rau ram (laksa -leaf), cut in hairlike -shreds 1/2 Cucumber, peeled, cut in

-matchsticks “Rau ram” has a strong, soapy flavor, but without it, this soupy noodle dish from Singapore would lose its unique taste.
The recipe is from “Singapore Food” by Wendy Hutton (Ure Smith).
Place shrimp and water in saucepan.
Bring to boil, reduce heat, simmer 2 minutes and strain.
Reserve liquid for use in Laksa Gravy.
Peel shrimp and devein.
Prepare Laksa Gravy.
Cook noodles in boiling water 3 minutes.
Place some noodles in each individual serving bowl.
Place some bean sprouts on top, then add Laksa Gravy. Garnish with shrimp, rau ram and cucumber.
Each serving contains about: 696 calories; 358 milligrams sodium; 21 milligrams cholesterol; 30 grams fat; 87 grams carbohydrates; 24 grams protein; 3 grams fiber.

Pour any remaining vegetable mixture into crockpot.
Moisten top surface of each chop with tomato sauce.
Add stuffed pork chops to crockpot, stacking to fit if necessary.
Pour any remaining tomato sauce on top.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours; until done.

To serve, remove pork chops to heatproof platter and mound vegetable-rice mixture in center.

Serves 4.