Food Recipes

Method
* Place red potatoes in a pot and cover with water. Place pot on stove, cover and bring to a boil. Liberally salt water with coarse salt. Place a colander over boiling pot.
* Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander. Cover the colander with pot lid. Steam beans 5 minutes while potatoes boil below. Remove beans and cold shock under running water. Drain green beans and set aside.
* When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle. Coarsely chop potatoes and return them to the warm pot.
* Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency. Season with salt and pepper, to taste, and transfer to a serving bowl.
* In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve.
* This recipe yields 8 servings of each salad.

Method
In deep fat fryer or heavy saucepan, heat oil to 375� F. In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately.

Method
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Wash lentils thoroughly and put in a saucepan with just enough water to cover, then bring to a boil and cook until soft but not mushy, drain and set aside.
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Heat oil in a wok and add the onion seeds and fry until they begin to pop, then add the onions and fry till golden brown.
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Lower the heat and add ginger, garlic, chili powder, ground turmeric, ground fenugreek, and ground coriander.
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Slice the mango, then add with the okra, Stir well and add the red chilies and fresh coriander. and continue to stir for approx. 3 minutes or until the okra is well cooked.
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Stir in the cooked lentils and sliced tomato, then cooked for another 3 minutes.
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Serve immediately.

Method
Cook garlic in oil in large non-stick skillet over medium-high heat, stirring constantly, until tender. Add broccoli and next 4 ingredients; cover and cook 5 minutes or until crisp-tender. Sprinkle with Parmesan cheese.

Method
* Melt the butter in a medium saucepan. Add the barley and cook over high heat for 2 minutes, stirring frequently. Add the scallions and cook for 1 minute, stirring constantly. Add the sun-dried tomatoes, salt and pepper.
* Stir in the boiling water and return to a boil. Reduce the heat to low, cover and cook, stirring occasionally, until the barley is chewy, 35 to 40 minutes.
* Serve with the roast veal and the sauteed broccoli rabe.

Method
Beat together drained sweet potatoes, the softened butter, egg, salt, cinnamon, and ginger. Spoon into 6 mounds on greased baking sheet. Make depressions in center of each mound. Brush with melted butter. Bake at 350� F. for 15 to 20 minutes. In saucepan, combine sugar, cornstarch, and peel. Stir in orange juice and raisins. Cook and stir until thickened and bubbly. To serve, spoon raisin mixture into depressions in potato mounds.