Ingredients

2 1/2 pounds of small red-skinned potatoes, coarsely chopped
3 tablespoons olive oil
1 red or yellow bell pepper, chopped (remove the seeds too)
1 medium onion, chopped
1 tablespoon Lawry’s seasoning
2 teaspoons sweet paprika

Directions

Preheat the oven to 500 degF. In a large ziploc bag, toss together all of the ingredients and then pour them on a large non-stick baking sheet for cookies or jelly roll pan. Spread them out so they are in a single layer (not piled on top of each other). Bake 30 minutes or until golden brown turning several times to make sure that they cook evenly.

2 cups cooked pasta (macaroni or rotini)

Mix all the ingredients together and serve.

For the beans

• 1 (16 ounce) bag dried pinto beans
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 (14-1/2 ounce) cans chicken or vegetable broth
• 2 (14-ounce) soup cans of water
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Follow the directions on the back of the bag for cleaning and soaking the beans. Drain water.
2. In a large saucepan, combine the beans, onion, garlic, broth, and water. Season with salt and pepper. Bring to a boil. Reduce heat to low and simmer 2 1/2-3 hours, until beans are plump and soft, stirring often. Add salt and pepper to taste.

For the rice

• 2 tablespoons vegetable oil
• 1/3 cup minced onion
• 1/3 cup minced bell pepper
• 1 1/2 cups uncooked long-grain white rice
• 1 (14 1/2-ounce) can chicken or vegetable broth
• 1/4 cup tomato sauce stirred into 1 1/2 cups water

1. Pour the oil into a large skillet. Add onion, bell pepper, and rice and sauté over medium heat until rice is lightly toasted.
2. Add the broth and tomato sauce water. Bring to a boil and covered. Reduce heat to simmering or rice will be mushy.
3. Remove from heat and let stand 5 minutes. Carefully fluff with a fork.
4. Heat tortillas according to package directions

For the burritos

• 8 large (at least 10-inch) flour tortillas
• 2 cups shredded Monterey Jack or cheddar cheese (optional)

1.      Place tortilla on a flat surface. Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup shredded cheese (if desired) on one side of tortilla, leaving enough tortilla to cover the filling when you fold it over. Fold once over filling, tucking edge under filling. Alternate folding in each side of the tortilla as you roll, and tightly roll into a bundle. Repeat process for remaining tortillas.2.      If desired, serve with sour cream, salsa, and avocado.

Stir the barley into the water. Bring to a boil; add the salt, cover and cook over low heat or until soft. Drain.  Brown the mushrooms and onions in the fat or butter.  Add to the barley with the pepper and eggs. Taste for seasoning. Turn into a greased baking dish or casserole. Bake in a 350 degree oven for 40 minutes or until browned and set. Serves 6 as a substitute for potatoes.

Brown the onions in the fat. Combine with the kasha, noodles, salt and pepper. If you have any grebenes, add some. Toss until well mixed. Serve hot. Serves 6.

Sift flour, baking powder, and salt into a bowl. Beat th eggs, cream, and vanilla together, then mix into the flour mixture until smooth. Stir in the rice.

Heat the fat to 370 degrees. Drop the mixture into it by the tablespoon. Fry until browned. Drain and serve hot.

Tempura Sauce:

• 3/4 cup dashi or 3/4 cup clam juice
• 1/4 cup soy sauce
• 1/4 cup sake
• 1/2 tsp. sugar
• 3 tsp. sugar
• 3 tbs. grated white radish
• 1 tsp. powdered ginger

Dashi is made from dried fish-clam juice is a good substitute. Mix together the fish stock, soy sauce, sake, and sugar. Divide among 6 bowls. Just before serving place a little radish and ginger in each bowl.

Tempura Batter:

Any combination of raw foods may be used, but here are a few typical suggestions:

• 18 shrimp
• 2 fillet of flounder
• 6 scallops
• 1 lobster tail
• 1 carrot
• 1 green pepper
• 18 string beans

Remove shell from shrimp but leave tail. Slit, and discard vein. Cut across underside to straighten shrimp. Cut flounder in 3-inch pieces. Cut scallops in slices. Remove meat of lobster and cut in bite-size pieces. Cut carrots in lengthwise slices and then into squares. Cut green peppers into squares. Leave string beans whole. Dry all ingredients carefully. No moisture should remain.

Tempura Batter:

• 2 1/2 cups sifted flour
• 3 egg yolks
• 2 cups cold water
• 1 qt. Vegetable oil

Sift the flour 3 times. Beat the egg yolks and water adds the flour, stirring lightly from the bottom with chopsticks or a spoon. Don’t over stir-flour should be visible on top.

Heat the oil to 325 degrees. A constant temperature is important for good tempura. Hold shrimp by the tail and dip in the batter; drop into the oil and fry until lightly browned. Dip other ingredients into batter on a spoon and gently drop into oil. Serve foods as soon as they are cooked, with the tempura sauce or coarse salt.

Heat oil over low flame in deep saucepan. Gradually stir in flour until well blended. Add tomatoes slowly; keep stirring. Bring to a boil; lower flame; simmer for 2 minutes. Add grated cheese, salt and pepper to taste; stir; turn off fire.Break vermicelli into 1 inch pieces. Cook in 2 qts. Of rapidly boiling salted water, about 6 minutes or until soft. Drain. Stir vermicelli into prepared sauce. Beat egg yolks thoroughly; add. Beat egg whites stiff; fold in.Transfer to buttered baking dish; bake in moderate oven about 10 minutes or until firm.Serve hot. Serves 4.

• 1/2 cucumber, peeled and thinly sliced
• 1/2 teaspoon salt
• 1/2 bunch watercress leaves (stems completely removed), finely chopped
• 4 ounces cream cheese, softened
• 8 slices best quality white bread, preferably thinly sliced

1. In a bowl, place the cucumbers with the salt. Let stand for 30 minutes. Pat dry with paper towels.
2. In a bowl, combine the watercress and cream cheese.
3. Spread one side of 4 slices of bread lightly with the cream cheese mixture. Top with sliced cucumbers and then another slice of bread.
4. Trim the crusts off sandwiches with a sharp knife, and cut each diagonally into quarters.

1 small bunch broccoli

Let broccoli stand in cold water 15 to 20 minutes. When crisp, peel; split stalks. Place in rapidly boiling salted water; cook about 15 minutes or until tender. Drain; cut crosswise in 1 inch pieces.  Beat eggs thoroughly in a large bowl; add salt, pepper, garlic, cheese, and broccoli; mix well. Heat oil in large skillet; pour in mixture. Cook over low flame for about 5 minutes or until omelette is fluffy and brown on under side. Turn carefully by using spatula. If necessary, place more oil in skillet. Brown on other side. Serve immediately. Serves 4 to 6.