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2 pound blueberries, blackberries, raspberries, and/or seedless red or green grapes 2 tablespoon packed brown sugar 2 tablespoon ground cinnamon 2 tablespoon butter, melted 1 tablespoon lemon juice

2 ½ cup all-purpose flour 1 ½ teaspoon snipped fresh rosemary ½ teaspoon salt ⅔ cup shortening ½ cup finely shredded white cheddar cheese (2 ounces) 7 tablespoon cold water For filling:

2 quart (8 cups) whole milk 1 cup half-and-half ¼ cup lemon juice or white vinegar ¼ teaspoon salt Masala 2 tablespoon plus 2 teaspoons cumin seeds 1 tablespoon coriander seeds 2 teaspoon mustard seeds 1 teaspoon whole black peppercorns 1 teaspoon crushed red pepper ¼ teaspoon cardamom seeds 4 whole cloves

1 head garlic ¾ cup lemon juice 1 ½ teaspoon salt 2 cup tahini ½ teaspoon ground cumin

1 cup powdered sugar 1 tablespoon milk 1/4 teaspoon clear vanilla Buttercream Frosting 1/2 cup softened butter 2 cups powdered sugar 1 tablespoon heavy cream 1/2 teaspoon clear vanilla Powdered Sugar Icing

1 cup powdered sugar ¼ teaspoon vanilla 1 tablespoon milk

½ cup butter 3 ounce unsweetened chocolate, coarsely chopped 1 cup sugar 2 eggs 1 teaspoon vanilla ⅔ cup all-purpose flour ¼ teaspoon baking soda Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 3 tablespoon milk Chocolate Frosting ¼ cup butter or margarine 3 tablespoon unsweetened cocoa powder 3 tablespoon buttermilk 2 ¼ cup sifted powdered sugar ½ teaspoon vanilla ½ cup chopped walnuts

½ of a fresh lemon, juiced 2 tablespoon white wine or chicken broth 1 clove garlic, minced 1 tablespoon chopped fresh thyme ¼ cup butter, cut into small cubes

1 ½ cup lightly packed fresh flat-leaf parsley ¼ cup olive oil ¼ cup rice vinegar 4 cloves garlic, minced ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon crushed red pepper Veggie Spring Rolls: Prepare as above except omit shrimp and substitute 3/4 cup diced firm tofu.

1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup cold butter or shortening, cut-up ¼ cup ice water and

Shredded Pork Sandwiches with Vinegar Slaw: In a medium bowl, combine 2 cups packaged shredded cabbage with carrot (coleslaw mix); 1/4 cup cider vinegar; 3 tablespoons honey; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Toss to combine. Cover and chill for 2 to 24 hours, stirring occasionally. In a medium saucepan, heat reserved meat mixture, covered, over medium heat about 10 minutes or until heated through, stirring occasionally. If desired, add some of the reserved sauce to moisten meat....

3 pound ground beef 3 cup chopped onions (3 medium) 6 cloves garlic, minced 1 teaspoon sea salt 1 teaspoon black pepper