RECIPE BOX

Fruit Dip

• Large tub of Sour Cream
• Small can of frozen Juice Concentrait
• Large box of instant Vanillia Pudding

  DIRECTIONS In a bowl combine the above ingredients. Dip fruit and eat it. Good Fuits are mellons, grapes, strawberries, apples, pineapple.

GAZPACHO SOUP

• 1 cucumber, peeled, seeded, finely diced
• 1 green bell pepper, seeded, finely diced
• 2 stalks celery, finely diced
• 3 tomatoes, seeded, finely diced
• 1 bunch scallions, thinly sliced
• 2 avocados, peeled, diced
• 32 oz tomato juice
• 5 tablespoons red wine vinegar
• 4 tablespoons olive oil
• ground black pepper
• celery salt

DIRECTIONS
1. If desired, use a food processor to chop the cucumber, bell pepper, celery and tomato.
2. Mix all ingredients in a non-reactive bowl.
3. Refrigerate.
4. Serve chilled, with cilantro and sour cream garnish.

Mutton Vindaloo

• 1 1/2 tsp ground coriander
• 1 1/2 ground cumin
• 1/4 tsp kalonji
• 1/4 tsp fenugreek seeds
• 1.4 tsp mustard seeds
• 1 tsp aniseeds
• 2,5 cm/1 inch piece cinnamon stick-3 cloves
• 3/4 tsp ground black pepper
• 2 tsp dessicated coconut
• 2 tsp unsalted peanuts
• 150ml/1/4 pint vinegar
• 2 small cloves garlic, crushed
• 3/4 tsp chopped fresh root ginger
• 1/2 tsp turmeric
• 1 1/2 tsp chili powder-2tsp salt
• 500g/lb mutton, chopped in large pieces
• 150 ml/1/2 pint oil - 12 curry leaves
• 1 tsp cumin seeds
• 300 ml/1/2 pint water
• chopped coriander leaves to garnish

This dish requires overnight marinating and about 1 1/2 hours preparation.
Directions
1. Roast and grind the first 11 ingredients.
2. Mix in the vinegar, garlic, ginger, turmeric and chili powder.
3. Stir in the salt and spread the mixture over the mutton pieces. Leave to marinate overnight.
4. Heat the oil in a flameproof casserole, then add the curry leaves and cumin seeds.
5. Cook for a few minutes, add the mutton and cook, turning once or twice, for 15 minutes.
6. Cover and continue cooking until the mutton is tender-about 30-40 minutes.
7. Add the water and heat through. Cover the casserole and leave over a very low heat for a few minutes before serving, garnish with the chopped coriander.
Serves:4-6

Chocolate Chip Cookies From The Enginneering Cookbook

Ingredients:
• 1. 532.35 cm3 gluten
• 2. 4.9 cm3 NaHCO3
• 3. 4.9 cm3 refined halite
• 4. 236.6 cm3 partially hydrogenated tallow triglyceride
• 5. 177.45 cm3 crystalline C12H22O11
• 6. 177.45 cm3 unrefined C12H22O11
• 7. 4.9 cm3 methyl ether of protocatechuic aldehyde
• 8. Two calcium carbonate-encapsulated avian albumen-coated protein
• 9. 473.2 cm3 theobroma cacao
• 10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)

Directions

1. To a 2-Liter jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation.
2. In a second 2-Liter reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous.
3. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
4. Using a screw extrude attached to a #4 nodulizer, place the mixture piecemeal on a 316SS sheet (300 x 600 mm).
5. Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown.
6. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the final product to come to thermal equilibrium.

Shakespeare's Soup Recipe

1ST WITCH: Round about the cauldron go.
In the poisoned entrails throw.
Toad, that under cold stone
Days and nights has thiry-one
Sweltered venom sleeping got
Boil thou first i' the charmd pot.

ALL: Double, double toil and trouble,
Fire burn and caldron bubble.

2ND WITCH: Fillet of a fenny snake,
In the caldron boil and bake.
Eye of net and toe of frog,
Wool of bat and tongue of dog,
Adder's fork and blindworm's sting,
Lizard's leg and howlet's wing,
For a charm of powerful trouble,
Fire burn and caldron bubble.

ALL: Double, double toil and trouble,
Fire burn and caldron bubble.

3RD WITCH: Scale of dragon, tooth of wolf,
Witches' mummy, maw and gulf
of the ravined salt-sea shark,
Root of hemlock digged i' the dark,
Liver of blaspheming Jew,
Gall of goat and slips of yew
Slivered in the moon's eclipse,
Nose of Turk and Tatar's lips,
Finger of birth-strangled babe
Ditch-delivered by a drab,
Make the gruel thick and slab.
Add thereto a tiger's chaudron,
For the ingredients of our caldron.

ALL: Double, double toil and trouble,
Fire burn and caldron bubble.

2ND WITCH: Cool it with a baboon's blood,
Then the charm is firm and good.

Macbeth, IV, 1

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