8 oz Pitted medjool dates

1/4 ts Red chili powder

1/2 ts Salt

1/4 ts Cumin powder

3 c Water

1/2 ts Tamarind paste

This recipe calls for tamarind paste, a sweet-and-sour flavoring made from the beanlike tamarind fruit.
If you can’t find tamarind paste, add 1/2 cup honey and 1/2 cup vinegar to dates during cooking.
Place dates in a medium saucepan and cover with water. Cook until soft and tender, about 25 minutes.
Or cook dates for 15 minutes in a pressure cooker.
Set cooked dates aside to cool.
Puree dates in small batches in a food processor or blender, adding a little water as needed to make a smooth paste.
Melt tamarind and spices to pureed dates.
Stir well.
Add more water as needed to make a thick sauce.
Calories per tablespoon: 13 Grams of fat: 0 % fat calories: 0 Cholesterol: 0 mg Grams of fiber: .2

Source: Jessica Shah in ‘Delicious!’, April 1994 Typed for you by Karen Mintzias

2 c Sugar, brown, dark

2 c Water

1 1/2 c Soy sauce, light

3/4 c Molasses, dark

1/2 ts Galangal, ground

1/2 ts Cilantro, ground

1/2 ts Pepper, black

Sure…Kecap (or, more commonly, “ketjap”) refers to a number of sauces from Indonesia; the most common is ketjap manis, which is the Indonesian kind of soy sauce, and is rather sweeter than Chinese soy sauce or Japanese shoji or tamari.
(It’s pronounced “ketchup”, btw.) Recipe follows: Number of Servings: 40 Approx. Cook Time: 0:30 Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves.
Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer.

Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes.
Remove from the heat; let cool.
Strain the sauce through a fine sieve set over a bowl.
Sauce will keep at room temperature for 2 to 3 months if tightly covered.
Posted by Stephen Ceideberg; October 7 1992.

2 lb Pigs’ ears

4 Whole star anise

3 sl Fresh ginger root

1/2 c White vinegar

1/4 c Sugar

1 ts Salt

1 c White vinegar

1 c Sugar

1 tb Thinly sliced fresh ginger

-root 3 Cloves garlic, sliced

1 ts Salt

1 c Sliced carrots

1 Cucumber, unpeeled, seeded

-and cut in chunks 1 Red onion, cut in chunks

1 Bell pepper, cut in chunks

We’ll start of the front end of the pig…
Prepare pigs’ ears according to steps I and II in basic instructions; drain.
Return to pot with water to cover and first 5 ingredients listed above.
Bring to a boil and simmer for 1 hour; let meat cool in liquid.
Discard liquid and cut ears into 1/2×1-inch slices.
In the meantime, bring 3 cups water to a boil with remaining vinegar, sugar, ginger, garlic salt and carrots.
Turn off heat when boiling point is reached.
Cool mixture to room temperature.
Then add cucumber, onion, bell pepper and sliced pigs’ ears.
Chill in refrigerator for at least 4 hours to blend flavors.
Will keep for up to 1 week refrigerated.
Serve as an appetizer or a cold meat side dish.
Makes two quarts.
Variations: Pigs’ snouts may be prepared in the same manner.
Add 1 cup fresh sweet pineapple chunks at the same time as the vegetables.
All these recipes are from “Innards and Other Variety Meats”.
Jana Allen and Margret Gin.
101 Productions.
San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.

4 lb Ripe plum tomatoes, coarsely

-chopped 1 1/2 c Sugar

1 c Cider vinegar

1 tb Minced garlic

3/4 ts Salt

1 1/2 ts Mixed pickling spice

1 sm Stick cinnamon, about 1/4

-inch long 1 1/2 ts Dry mustard

1/2 ts (scant) freshly ground

-pepper 2 tb Cornstarch dissolved in

1/4 c Cold water

1/4 ts Cayenne pepper

The Fog City Diner was one of the places that came along with the diner revival of a few years back.
It is, or was, a trendy place over in the City.
I think it may have closed after the ‘89 quake, but I’m not sure about that.
Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, heavy stainless steel or enameled saucepan. Bring the mixture to a boil over medium heat, stirring occasionally.
Reduce the heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently.
Remove the ketchup from the heat and let it cool a few minutes.
Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently.
Reduce the heat and simmer the ketchup, stirring frequently, for 10 minutes.
(Even if the ketchup seems thin, do not cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking.
The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it cool to room temperature.
Store the tomato ketchup, covered, in the refrigerator for up to a month.
Makes about 5 cups.
San Francisco Chronicle, date unknown.
Posted by Stephen Ceideberg; March 4 1993.

3/4 c Coriander seeds

3/4 c Mustard seeds

1/4 c Fennel seeds

2 tb Celery seeds

2 tb Ground mace

2 tb Ground turmeric

1 1/2 ts Ground cloves

1 tb Crushed red pepper flakes

1 1/2 ts Fresh ground black pepper

15 Coins dried ginger

3 Cloves dried garlic

1.
Position rack in lower third of the oven.
Preheat to 300 deg.F

2.
Combine coriander, mustard, cumin, fennel, celery, mace, turmeric and

cloves in 11 x 8 x 2 glass baking dish.
Stir thoroughly 3.
Bake in preheated oven for 30 minutes, stirring occasionally.
Cool

completely.
4.
Stir in the red peeper flakes, dried ginger and dried garlic.

5.
Working in small batches, grind mixture finely in a spice mill, coffee

grinder, mini food processor, or blender (mixture ground in a blender will not have as fine a texture).
Divide evenly among jars. Seal tightly.
Keeps fresh for up to 6 months.
Makes 5 4-ounce jars.

Add peanut butter and sugar.
Stir to blend well.
Cool.
Crumble garlic flakes, onion flakes, and chiles into small pieces and add to mixture.
Combine well.
Serve at room temperature.

Advance preparation: Prepare 1 week in advance.
Store in a tightly covered glass container in refrigerator.
If sauce is too thick, add coconut milk or water to the desired consistency.

4 c Water

1 Lemon, sliced

1 Carrot, sliced

1 Stalk celery, sliced

1 ts Peppercorns

4 (4 oz) salmon steaks

Horseradish Sauce Combine first 5 ingredients in a large skillet; bring to a boil over medium-high heat.
Cover, reduce heat and simmer 10 minutess.
Add salmon steaks; cover and simmer 10 minutes.
Remove skillet from heat; let stand 8 minutes.
Remove salmon steaks to serving plate; serve with Horseradish Sauce. Yield: 4 servings (186 calories per 4 oz steak with 2 Tbsp Horseradish Sauce).
23.6 grams protein 7.1 grams fat 14 grams carbohydrate 89 mg

cholesterol 155 mg sodium 27 mg calcium Horseradish sauce 1/4 cup reduced calorie mayonnaise 1/4 cup plain nonfat yogurt 2 tsp

prepared horseradish 1 1/2 tsp lemon juice 1 1/2 tsp chopped chives Combine all ingredients; cover and chill.
Yield 1/2 cup (25 calories per Tbsp) 0.4 gram protein 1.9 grams fat 1.2 grams carboyhydrate

2 mg cholesterol 49 mg sodium 15 mg calcium

From Charlotte Moret, St.
Louis, MO Source: Southern Living, August 1991

1/2 pt Dried rose hips, seeds

-removed or 1 pt Fresh hips, seeds removed

1 pt Cider vinegar or wine

-vinegar 1/2 lb Raisins or sultanas, chopped

1 1/2 lb Cooking apples, peeled,

-cored and chopped 2 ts Ground ginger

3/4 ts Cayenne pepper

1 ts Ground cloves

1 lg Clove garlic, minced

1/2 lb Brown sugar

1/8 c Fresh lemon juice

1/8 c Fresh orange juice,

-unsweetened 1/2 ts Grated orange rind

Needed: large, heavy saucepan; canning jars, parafin, cellophane, plastic-lined lids or jars with hinged lids and rubber seals.
Remove seeds from rosehips.
Soak the rosehips, raisins or sultanas, and apples in vinegar overnight.
After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil oveer high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened.
Leave to cool, then place chutney in clean, dry jars and cover with parafin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids).
Store chutney in a cool place.
Keep for at least a month before using.
Like all chutneys, this one improves with age.
It goes well with, turkey, ham, or game and is good during the winter holidays.

2 c Vinegar

4 c Water

2 ts Cinnamon

4 ts Ground cumin seed

6 lg Cloves of garlic, mashed

Salt and pepper to taste Mix all of the ingredients in a large kettle and stir well.
Add salmon slices and stir well so each slice will absorb the spices and garlic.
Leave in brine over night, but not longer than 24 hours, as salmon tends to get mushy.
Remove from brine, roll in cracker crumbs or meal and fry in hot oil.
This recipe can be cut down depending on how many salmon slices you wish to prepare, but make sure you use 2 parts of water to 1 part of vinegar.
NOTE: Pork chops are delicious prepared the same way, with the exception that you leave them in the brine 24 hours or longer. ALICE E.
TRIAMLE,, Ukiah Grange, No.
419.
From “Our Favorite Grange Recipes”, compiled and edited by the Home Economics Comittee of the California State Grange, Gladys True, Chairman.
Printed by the Record of Yolo County, 1965.
Posted by Stephen Ceideberg; October 26 1992.