Clean and wash the fresh squids, removing all inner matters and skin. Cut through the side so that the meat is in a single "sheet". Cut the meat into strips about 3/4" to 1" wide and 2" long. If desired, slash one side in a close criss-cross patterns, and the strip will curl into a roll upon cooking. Place the squid pieces into a wire strainer with long handle.

Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook. For very fresh squid, cook until the meat had turned opaque and heated through. For frozen, or "not so fresh" squid, it is advisable to cook a little longer. Lift the squid out of the boiling water and let drain in the strainer.

Place the well drained squid meat into a bowl and add fish sauce and lime or lemon juice. Adjust tastes by adding more of either ingredients. The tastes should be tangy sour with sufficient salty tastes. Add lemongrass, ginger roots (very finely julienne), and chopped onions, and mix well. (Optionally, you may add dry ground hot chilli pepper to taste).

Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.

Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun.

Title: Devilled Crab in Cucumber Cups.

Categories: Appetizers Thai

3 c Cooked crab meat, flaked. 2 ea Hard boiled eggs, chopped. 1/4 c Lemon grass, sliced fine. 1/4 c Onion, chopped.

2 tb Nam-prik Pao. 2 tb Fish sauce.

3 tb Lime juice. 1 tb Sugar.

2 tb Scallions, chopped. 2 tb Corianders leaves, chopped. 1 x Cucumber.

Mix all ingredients together and fill cucumber cups.

To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups.

Mix 1/2 cup white vinegar with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and marinate for about 1/2 hour, then drain off and discard liquid.

From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai.

New England Style Baked Beans

Qty Measurement Ingredient - - - 1-1/2 lbs dry navy beans 1 lb smoked ham or ham hocks * 1/2 cup onion, chopped 1/2 cup (packed) brown sugar 1/2 cup maple syrup 1 tsp salt 1 tsp dry mustard

* or 1/2 lb salt pork, cubed

Rinse and pick over beans. Cover in 3 time their volume of water and bring to a boil for 10 minutes, reduce heat to simmer and cook another 30 minutes.

Cover and let stand for 1 1/2 hours or until beans are tender; drain. Add 1 cup water to crock pot with beans; add remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours, or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and return to pot.

Recipe: Chuck Ozburn in Pok, New York

Grandma Wexler's Baked Beans

Qty Measurement Ingredient - - - 1/2 lb bacon, diced 1 medium onion, minced 1 gallon water 1/2 cup molasses 1/2 cup brown sugar 2 cups ketchup 2 Tbsp prepared mustard 1-1/2 lbs Navy beans, picked over, rinsed, and soaked overnight in water to cover

salt and freshly ground pepper to taste

Saute bacon in large pot until browned; add onion and cook until browned, about 4 minutes. Add water, molasses, brown sugar, and mustard; bring to a boil. Drain beans and add to pot; return to boiling, reduce heat to a slow simmer. Cook 4 to 5 hours until beans are soft, adding water as necessary. Season with salt and pepper. Makes 20 servings.

Recipe: Chuck Ozburn in Pok, New York

Bestever Pound Cake

1 c. Butter

1/2 c. Soft shortening 3 c. Sugar

5 eggs

3 c. All-purpose flour (Mama always used Gold Medal) 1/2-1 tsp. Baking powder 1/8 tsp. Salt

1 c. Milk

1 tsp. Each vanilla and lemon extract (Mama always substituted almond for the lemon)

Cream butter, shortening and sugar until very light and fluffy. Then add eggs, one at a time until very creamy.

Blend in flour, baking powder and salt mixture alternately with milk in small amounts, beating well after each addition. Blend in flavorings.

Turn into greased and floured 10-inch tube pan. Bake in preheated oven 350 degrees 1 hour. Turn off oven heat and allow cake to remain in oven 15 minutes longer. (Or place cake in cold oven, set temperature to 300 degrees and bake 1 hour 40 minutes.) Cake is done when cake tester inserted in center comes out clean.

Cool 10-15 minutes in pan on cake rack, then remove from pan and finish cooling on rack.

Delicious as is, dusted with confectioners sugar, or frosted with 7-minute icing.

Title: General Tso's Chicken Keywords: Oriental, Chicken

Subj: General Tso's Chicken Conf: (6) Cooking Di