CARIBBEAN HAM STEAK

Assemble these supplies:

• 1 teaspoon oil
• 1 small onion, peeled and chopped
• 1/2 small green pepper, cored, seeded and chopped
• 1/2 teaspoon curry powder
• 85 ml (3 fl oz)pineapple juice, from pineapple chunks
• 1/2 teaspoon cornflour
• 2 teaspoons tomato ketchup
• salt
• freshly ground black pepper
• 122 X 225 g (8 oz) can pineapple chunks
• 1 x 175 g (6 oz) ham steak

To garnish:

• tomato wedges
• pineapple leaves (optional)

Preparation time: 10 minutes
Cooking time: 12 minutes

Steps in preparation: 

1. Heat the oil in . a pan, add the onion and cook until softened. Add the green pepper and cook for 2 minutes. Add the curry powder to the pan and .cook for 1 minute.
2. Mix together the pineapple juice, cornflour, tomato ketchup, salt and pepper, and add to the pan with the pineapple chunks. Bring to the boil and simmer for a few minutes until the mixture becomes syrupy. 
3. Meanwhile place the ham steak under a preheated grill and cook for 5 minutes, turning once.
4. To serve, pour the sauce over the ham steak and garnish with tomato slices and pineapple leaves.

The sauce can be made up to 3 days in advance, if kept in a sealed container in the refrigerator. If this dish is made using vacuum-packed ham steak, the sauce can be made in a frying pan and the ham steak cooked in the sauce for 5 minutes.

OMELETTE iLE DE FRANCE RECIPE

Assemble these supplies:

• 25 g (1 oz) butter
• 15 g ( 1/2 oz) plain flour
• 150 ml ( 1/4 pint) milk
• salt
• freshly ground black pepper
• 50 g (2 oz) button mushrooms, sliced
• 2 eggs, beaten
• 1 slice cooked ham
• 25 g (1 oz) Gruyere or Cheddar cheese, grated

Preparation time: 10 minutes
Cooking time: 10-12 minutes

Steps in preparation: 

1. Melt half the butter in a small pan, add the flour and cook for 1 minute. Add the milk, salt and pepper, bring to the boil and cook for 2 minutes. Remove half the sauce from the pan, add the mushrooms to the remaining sauce and cook for 1 minute. 
2. Melt the remaining butter in a small frying pan. Add the beaten eggs and cook gently over a low heat until the top of the mixture begins to set. 
3. Put the slice of ham on top of the eggs, then pour the mushroom sauce on one side of the ham. Fold the omelette. Spread the remaining sauce over the top of the omelette, sprinkle with the grated cheese, then place under a preheated grill until the cheese is bubbling and  browned. 
4. Serve immediately with a green salad.

 The sauce can be made 1 day in advance, if covered and chilled.

MEXICAN FIRE WITH TORTILLA CHIPS

Assemble these supplies:

• 2 teaspoons oil
• 1 small green chilli pepper, cored, seeded and chopped
• 1 garlic clove, peeled and crushed
• 1 x 150 ml ( 5 fl oz ) carton soured cream
• pinch of dried oregano
• 1 teaspoon ground cumin
• salt
• freshly ground black pepper

To serve:

• tortilla chips

Preparation time: 5 mhzutes, plus cooling
cooking time: 2-3 minutes

Steps in preparation: 

1. Heat the oil in a small pan, add the chilli and garlic and cook gently for 2-3 minutes. Leave to cool.
2. Put the soured cream into a bowl and add the oregano, cumin, salt and pepper, then add the cooled chilli, garlic and remaining oil. Mix well. 
3. Transfer to a small serving dish and sprinkle with paprika pepper. Serve with tortilla chips.

This clip is best made 2-3 hours in advance to allow the flavours to develop, but can be made 1 day in advance. Keep covered and chilled.

STUFFED GLOBE ARTICHOKE

Assemble these supplies:

• 1 globe artichoke
• 1 hard-boiled egg
• 25 g (1 oz) cooked ham 1 tablespoon mayonnaise
• 2 teaspoons chopped fresh parsley
• salt
• freshly ground black pepper
• To garnish:
• flat-leaved parsley sprig

Preparation time: 10 minutes, plus cooling
Cooking time: 35-40 minutes

Steps in preparation:

1. Cut the base of the artichoke Sc) that it will stand upright and trim the tips of the leaves with scissors.
2. Place in a pan of boiling, salted water and simmer for 35-40 minutes. Drain well, then leave to cool upside down.
3. Chop the egg and ham. Mix with remaining ingredients.
4. When the artichoke is cold, remove the centre leaves and the hairy "choke". Stuff the centre of the artichoke with the ham and egg mixture. Garnish and serve.

SAUSAGE AND SWEETCORN CHOWDER

Assemble these supplies:

• 2 teaspoons oil
• 100 g (4 oz) chipolata sausages
• 1 small onion, peeled and chopped
• 1 small potato, peeled and diced
• 1/2 x 198 g (7 oz) can sweetcorn
• 1 X 227 g (8 oz) can tomatoes, chopped
• and juice reserved
• 85 ml ( 3 fl oz) chicken stock
• 1/4 teaspoon dried basil
• salt
• freshly ground black pepper

Preparation time: 10 minutes
Cooking time: 30 minutes

Steps in preparation:

1. Heat the oil in a pan and cook the sausages until brown. Remove from the pan with a slotted spoon or tongs.
2. Add the onion to the pan and fry until softened, then add the potato, sweetcorn, tomatoes and juice, stock, basil, salt and pepper. Bring to the boil and simmer for 20 minutes.
3. Slice the sausages and return to the pan. Reheat until the sausages are heated through. Serve immediately.

Sauté of Smithfield Ham

Assemble these supplies:

• Large red bell pepper
• 3 medium-size zucchini (about 1 1/2 pounds total weight) 2 1/2 pounds jicama, or 2 1/2 pounds turnips
• 1/2- to 3/4-pound slice Smithfield ham, smoked country ham, or prosciutto
• Large lemon
• 1 stick unsalted butter
• Freshly ground pepper

Steps in preparation:

1. Rinse red bell pepper and zucchini; dry with paper towels. Halve, core, and seed pepper; trim zucchini. Peel jicama. Cut vegetables into 1/4-inch-thick julienne.
2. Trim fat from ham and discard. Cut enough ham into 1/4- inch-thick julienne to measure 2 cups; reserve remainder for another use.
3. Squeeze lemon and place juice in small heavy-gauge saucepan. Bring to a boil over medium heat, and reduce to about 1 tablespoon, 2 to 3 minutes. Remove pan from heat and allow to cool slightly.
4. Cut 6 tablespoons butter into small pieces. Add to lemon juice, piece by piece, beating after each addition until incorporated. It may be necessary to warm mixture briefly, over very low heat, but butter must soften, not melt, in juice. When thoroughly combined, set aside.
5. Melt remaining 2 tablespoons butter in large wok or sauté pan over medium heat. When butter foams, add red pepper, zucchini, jfcama, and ham, and sauté, stirring and tossing with wooden spoons, until vegetables are well coated with butter and starting to cook. Add 2 tablespoons water and continue to sauté, stirring and tossing until vegetables are crisp-tender, about 4 minutes.
6. If more than 2 or 3 tablespoons liquid remain in pan after vegetables are done, pour off.
7. Remove pan from heat, add lemon butter, and toss vegetables until evenly coated. Add pepper to taste and transfer to serving platter.

Russian Grill

1 1/2 lbs. cubed gluten
1/2 cup French dressing
1 clove garlic 1/2 lb. button mushroom (canned)
4 squares tofu 1 teaspoon salt
1/4 teaspoon pepper

Add chopped garlic to the French dressing; pour dressing over the cubed gluten; let stand 1 hour in the refrigerator. Cut tofu into 1" pieces. Alternate gluten and mush-rooms on metal skewers. Allow space between for thorough cook-ing. Season with salt and vetsin. Broil about 15 minutes. Serves 6.

Russian Eggplant Caviar

1 eggplant
2 onions, chopped fine
5 tomatoes Parsley
Salt to taste

Place the eggplant in a pan and bake until soft. Remove skin from eggplant and chop fine. Fry the onions until a golden brown; add tomatoes, eggplant, parsley, and seasoning. Cook until thick. Serve cold on lettuce.

Piroshk

2 chopped onions
1/2 lb. ground gluten
1/2 cup chopped mushrooms
Salt to taste

Fry onions until a light brown; add gluten; brown slightly. Add chopped mushrooms and seasoning. Make a rich flaky pie dough, by mixing 1/2 cup butter, 1/2 cup of sour cream, 1 egg, and 1 1/4 cups flour or enough to absorb the moisture. Cut 3" squares. Fold over and seal with water. Bake in oven for 25 minutes. Serve with gravy made from canned mushroom soup.

Gluten Pilaf

1 1/2 cups slivered gluten
3/4 cup uncooked rice
3 tablespoons butter 2 cups hot water
1 tablespoon chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon vetsin

Wash rice thoroughly. Melt but-ter in heavy skillet. Add rice and heat until golden brown. Add water, vetsin, onion, and Worcester-shire sauce. Heat to boiling. Add gluten and place in casserole. Bake in a moderate oven about 40 min-utes. Serves 4.

Russian Cabbage Rolls

1 lb. gluten, ground
1/2 lb. ground tofu
3 cups cooked rice
1 teaspoon sugar
1 onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 head cabbage
1 tablespoon butter
1 cup hot water
1 can cream of tomato soup

Combine the gluten, tofu, rice, sugar, onion, salt, and pepper. Place cabbage leaves in boiling hot water for few minutes. Roll inside individual cabbage leaves the mix-ture of gluten, rice, tofu, sugar, onion, salt, and pepper. Place rolled cabbage leaves in baking pan. Dot each with butter. Combine soup and water and pour over the rolls. Bake in moderate oven for 1 hour. Serves 6.

Spanish Noodles

6 hard-cooked eggs
8 oz. noodles cooked and drained, salted to taste
1 onion and one green pepper, chopped and sauteed
2 1/2 cups tomatoes
1/4 cup cheese

Add tomatoes and cheese to onions and let simmer for ten min-utes. Blend 1/4 cup margarine and 1/4 cup flour and mix into sauce. Arrange a layer of cooled noodles in baking dish, then a layer of hard-cooked egg, sliced, then a layer of sauce. Arrange in layers till all the amount has been used. Bake in medium oven till bubbly, and serve hot.

Spanish Rice

1 cup rice Minced green pepper and onion
2 tablespoons fat
1 1/2 cups liquid (water and tomato juice)

Slightly saute green pepper and onion in fat in pressure cooker. Add rice and saute to light brown. Add liquid and bring pressure up to 15 pounds, allowing pressure to International Dishes remain only 2 minutes. Reduce the pressure and serve immediately. This is a dry, flaky Spanish Rice.

Spanish Rolls

1/2 pound grated cheese
3 chopped hard-cooked eggs
1/2 cup catsup or tomato paste
1 large onion, grated
1 can (4 1/2 oz.) chopped ripe olives
2 tablespoons green pepper, minced
1/2 teaspoon chili powder
2 teaspoons soy sauce
1/2 can (10 oz.) Vegeburger or 1 1/4 cup gluten burger
1 doz. hard crust rolls

Mix all ingredients together, ex-cept rolls. Cover and refrigerate several hours or overnight to mel-low. Cut tops from rolls. Scoop out tender portion. Spoon fillings into rolls and replace tops. Loosely wrap each in foil and place in a shallow pan or on a cooky sheet. Bake at 250° F. 1 hour.

Spanish Sandwich Spread

Saute
1 chopped onion
1 chopped green pepper
2 tablespoons oil
Scramble with above
2 beaten eggs
Mix into above
2 tablespoons flour
Add and cook until of proper consistency
1 cup thick tomato puree

Saute the onion, pepper in oil. Scramble eggs in onion. Mix in flour and tomato puree and cook until desired consistency. Other seasonings may be added as de-sired.

Lasagna—or Italian-Style Noodles

1 pound gluten, ground
1 clove garlic, minced
1 tablespoon chopped parsley
1 tablespoon basil
1 1/2 teaspoons salt
1 1-pound can (2 cups) tomatoes
2 6-ounce cans (1 1/2 cups) tomato paste
1 10-ounce package lasagna noodles or other noodles
2 12-ounce cartons (3 cups) large-curd cream-style cottage cheese
2 beaten eggs.
2 teaspoons salt
2 tablespoons chopped parsley
1/2 cup grated Parmesan cheese
1 pound Mozzarella cheese, sliced thin (other cheese may be used, if these are not available)

Brown gluten slowly; spoon ex-cess fat. Add next 6 ingredients to gluten. Simmer, uncovered, till thick, 45 minutes to 1 hour, stir-ring occasionally. Cook noodles in boiling salted water till tender; drain; rinse in cold water. Combine cottage cheese with next 5 ingredients. Place half the noodles in 13 x 9 x 2-inch baking dish; spread half the cottage-cheese mixture over; add half the Mozzarella cheese and half the gluten mixture. Repeat layers. Bake in moderate oven (375° F.) 30 minutes. Let stand 10 to 15 min-utes before cutting in squares. Makes 12 servings.

Italian Spaghetti

1 1/2 cups cooked spaghetti
1 cup ground gluten or small tokwa cubes, crisply fried
2 tablespoons pounded garlic
1 small onion, chopped fine
3/4 cup tomato sauce
1/2 cup water
4/2 cup finely chopped tomatoes
1 small pepper, chopped
1 1/2 teaspoons salt
1/2 teaspoon vetsin
1 tablespoon oil

Saute onions and pepper in hot oil. Add tomatoes and cook well. Add the rest of the ingredients (except spaghetti) and let simmer till it thickens (note: garlic is not sauted in oil). Serve on top of cooked spaghetti. If desired may top with grated cheese. 6-8 servings.

Candlelight seems to add a romantic touch to a favorite of the Ital-ians—Spaghetti!

Pizza Crust

1/2 package dry yeast
1 teaspoon brown sugar
1/2 cup White flour
1/2 teaspoon salt
1/2 cup warm water
2 tablespoons oil
1 cup white flour

Sprinkle yeast onto water. On it sprinkle sugar and let stand until yeast bubbles up (10 minutes). Add oil. Mix flour and salt. Pour yeast liquid into flour and stir until dough is smooth. Oil outside of dough ball. Place in 9" x 14" cake tin. With the hands flatten dough in the tin, pressing out edges to resemble pie crust. Push edges up well. Oil top of dough. Let rise in barely warm oven 20-30 minutes. Add filling and bake 400° F. 15 min-utes then 350° F. about 35 minutes. Pie crust may also be used.

Raviolis

Make and let stand overnight:

2 cups chopped gluten
2 cups well drained chopped spinach
2/3 cup bread or cracker crumbs
2 tablespoons parsley
2 cloves garlic
1/2 teaspoon rosemary
1 teaspoon marjoram
2 teaspoons thyme Salt and pepper to taste
1 cup gtated dry Monterey cheese (other cheese may be used)
8 eggs

Dough:

6 cups flour Mix well and add
1 egg
1 teaspoon olive oil
1 cup lukewarm water

Start stirring from middle and absorb as much flour as possible. Now knead in rest of flour till smooth and elastic. Cover and let stand about 20 minutes. Divide dough in half, roll paper thin, cut in two inch squares. Put a little filling on one half, fold and pinch together. Cook immediately in boil-ing water or else freeze in plastic bags. Cook 7-10 minutes.

Gluten Caciatori

1 pound gluten slices and broth
1/4 cup sliced green pepper
1 8-oz. can tomato sauce
1 8-or. can mushrooms and liquid
1 bay leaf
1/4 teaspoon each spice, thyme, oregano
1/2 cup sliced onion
2 garlic cloves
1 cup water
1 tablespoon soy sauce Salt and vetsin

Saute onion, pepper and garlic in a little oil, add gluten, saute another 5 minutes. Mix spices and liquids together and add all ingre-dients to gluten mixture. Cook slowly on top of stove or in oven 1 hour. Serve with rice cooked in water, vetsin, 1 teaspoon salt and 1 teaspoon margarine to taste.