Fried pasta

Boil pasta. Saute frozen or fresh vegetables. Add pasta to pan. Add spices to taste and pour in 4 or 5 eggs. Cover and cook eggs. Stir often.

CURRIED RICE

Melt 3 T. butter, add 1 ch. onion. Cook 5 minutes. Add 1 c. uncooked rice and stir to coat with butter. Add 2 c. chicken or beef broth, 1 t. curry and ¼ c. raisins. Bring to boil. Simmer 20 minutes.

ENCHILADA SAUCE

Heat 4 c. tomato juice. Add 1 or 2 cans tomato paste and 1 T. sugar. Stir. Make 1 T. cornstarch (or 2 T. flour) paste with cold water. Add to juice and stir to thicken. Add 1 t. oregano, 1 t. cumin, 1 t. chili pwd., 1 t. paprika, 1 t. basil. Let simmer 3 minutes. Makes 1 quart. Stores well.

ZUCCHINI ENCHILADAS 350* for 30-50 minutes, 50 minutes if cold

Heat 2 ½ cups prepared Enchilada Sauce with 1 can diced tomatoes. Dip tortillas (12) in sauce to soften about 10 seconds. Fill each tortilla with 1/3 c. shredded zucchini and 2 T. cheese. Roll loosely around filling. Arrange seam down in a single layer in ungreased shallow baking dish. Press together to fit. Cover with remaining sauce and sprinkle with cheese. Refrigerate or bake. Heat until hot and bubbly. Serve with cooked mashed beans or rice and sour cream. Spicy meat mixture can be used instead of zucchini.

SALADS

RANCH DRESSING MIX

1 c. mayonnaise, 1 c. buttermilk (or 2 c. sour cream for dip), powdered onion, powdered garlic, paprika, salt and pepper

SIMPLE SALAD DRESSING

Combine: 1/3 c. vinegar, 2/3 c. olive oil or other, pinch salt, pinch sugar, pinch pepper, herbs like oregano, basil, dill, parsley. Shake. OR (WALL) ¼ c. sugar, 1/3 c. oil, ¼ t. salt, 1/3 c. cider or red wine vinegar, dash Worcestershire sauce.

THOUSAND ISLAND DRESSING

Mix and chill: 2 ½ c. mayonnaise, 1/3 c. honey or sugar, 1 T. vinegar, ¼ t. garlic powder, 2 T. ketchup ½ t. salt, 1 t. salad herbs (Vegeta)

EASY SALSA

Heat: 1 large can crushed tomatoes, few drops Russian vinegar, ½ c. ch. onion, 1 t. oregano or Italian seasoning, 1 t. sugar, ½ - 1 t. chili pwd., 1 minced clove garlic. Chill. Use as salsa or picante sauce.

FRESH SALSA

Stir until well blended. 5-6 cups finely ch. fresh tomatoes, 1-2 ch. green peppers, 1 clove minced garlic, ½ t. salt, ½ t. chili powder, 1 large ch. onion, 2-3 c. ch. cucumbers, ¼ t. pepper, 1 T. lemon juice. Ch. veg. fine. Store in refrig. Pour off liquid as it settles. Use in 1 week.

SALSA

1 bunch ch. cilantro, 1 bunch ch. green onions, 3 med ch. red onions, 3 kg. diced tomatoes, 4 cloves fresh garlic, 2 ch. bell peppers, 4 hot peppers, 2 t. salt, ½ t. black pepper, ½ t. red pepper, 3 t. Russian vinegar, 140 grams tomato paste.

CRAB FINGER SALAD

Mix together: diced crab fingers, cooked rice, diced hard cooked eggs, corn, finely diced onion, dill, cilantro, parsley, s& p, mayonnaise to hold together