recipes

• In a small bowl, blend mustard and water into a paste.
• Pour paste into blender container; add remaining ingredients and process
• about 1 minute or until smooth

• Combine all ingredients in a blender.
• Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.

• Cook rice according to package directions.
• In a large skillet melt butter.
• Add onions, carrots and scallions.
• Saute until carrots are translucent.
• Set aside. Heat oven to 350 degrees.
• Place sesame seeds in a shallow pan.
• Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
• Lightly grease another skillet.
• Beat eggs.
• Pour into hot skillet.
• Cook as you would scrambled eggs.
• Combine rice, vegetables, sesame seeds and eggs.
• Add soy sauce.
• Stir.
• Salt and pepper to taste.

• Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate.
• Melt the unsweetened
• chocolate in the top of a double boiler over hot, not boiling water.
• Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth.
• Remove from the heat and let cool.
• Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Add the cream, vanilla and salt and whisk to blend.
• Pour the chocolate mixture into the cream mixture and blend.
• Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.
• Transfer the cream mixtureto an ice cream maker and freeze following the manufacturer's instructions.
• After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready.

• Preheat the oven to 350F.
• Beat the butter and both sugars in a large mixing bowl until light
• and fluffy. Add the egg and vanilla extract and mix well.
• Mix the flour, salt, and baking soda in another bowl. Add the dry
• ingredients to the batter and mix until well blended. Stir in the
• chocolate chips and walnuts.
• Drop the dough by small scoops 2 to 3 inches apart on an ungreased
• cookie sheet. Flatten each scoop with the back of a spoon to about 3
• inches in diameter.
• Bake until the centers are still slightly soft to the touch, 11 to
• 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer
• to racks to cool completely.

• Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
• In a saucepan combine tomato sauce, tomato, sugar,
• Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
• Dry Spice Rub and cook over very low heat for 3 hours.
• Preheat a grill or smoker over low heat until hot.
• Add ribs and cook, covered, for 3 to 5 hours.
• Brush with sauce during last minutes of cooking.
• Serve with remaining sauce, coleslaw, and corn.

• In a jar combine all ingredients well and store in a dry place, covered, until ready to use.
• covered, until ready to use.

• Melt margarine.
• Add brown sugar, syrup, peanut butter, oatmeal and vanilla.
• Put in 9×13 cake pan.
• Bake 350 for about 15 minutes.

Topping:

• Melt together and spread on top.