Ingredients
1 1/2 cups brown sugar
1 1/2 cups ketchup
1/2 cup red wine vinegar
1/2 cup water
1 tablespoon Worcestershire sauce
2 1/2 tablespoons dry mustard
2 teaspoons paprika
2 teaspoons salt
1 1/2 teaspoons black pepper
2 dashes hot pepper sauce
Directions
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
Ingredients
2 cups cauliflowerets
2 cups sliced zucchini
1/2 cup sliced green onions
1/2 cup pitted ripe olives, halved
1/3 cup vegetable oil
1/4 cup orange juice
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon dried tarragon
1 teaspoon grated orange peel
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups torn salad greens
Directions
Add 1 in. of water to a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. rinse in cold water; drain and place in a large bowl. Add zucchini, onions and olives; toss.
In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel, salt and pepper; shake well. Pour over cauliflower mixture and toss to coat. Cover and refrigerate for 2 hours. Just before serving, toss with salad greens.
Ingredients
1/2 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 cup white wine vinegar
1/4 cup water
1 egg, beaten
Directions
Whisk together the sugar, flour, mustard, salt, vinegar, water and egg.
Cook in a double boiler until thick; allow to cool. Mix with equal parts mayonnaise and stir into potato salad.
Ingredients
1 (16 ounce) package tofu, drained and cubed
1 yellow onion, roughly chopped
6 large green onions, chopped
1 medium red bell pepper, coarsely chopped
8 cloves garlic
20 mushrooms
1 tomato, coarsely chopped
3/4 cup crumbled cooked bacon
1 tablespoon fish sauce
2 tablespoons red wine
1/4 cup chopped fresh Italian parsley
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon curry powder
1/4 teaspoon mustard powder
1/4 teaspoon dill weed
1/2 teaspoon ground ginger
1 (12 ounce) package egg roll wrappers
canola oil for frying
Directions
Place the tofu, yellow onion, green onion, red pepper, garlic, mushrooms, tomato, and bacon in the bowl of a food processor. Season with fish sauce, red wine, parsley, salt, pepper, curry powder, mustard powder, dill, and ginger; puree until smooth.
Place an egg roll wrapper on your work surface with a corner pointing towards you. Spoon 1 to 2 tablespoons of the tofu mixture in between the center and bottom corner of the wrapper. Fold the corner closest to you over the top of the filling, then fold in the left and right sides. Moisten the top corner with a little water, and roll up tightly.
Heat a few inches of canola oil in a large pot to 350 degrees F (175 degrees C). Fry the wraps a few at a time until the center has cooked and the outside is golden brown. Drain on paper towels and serve hot.
