Japanese Foods Recipes

1 md Cauliflower, separated into Flowerets, washed, and Drained 1 Green bell pepper, washed, Cored, seeded, and cut into 2-in strips Water, boiling 1/2 c Celery, very thinly sliced 3/4 c COCA-COLA 6 tb Wine vinegar OR White vinegar 1/4 c Sugar 1 1/2 ts Salt

In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery. In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over vegetables. Toss lightly with a fork, and pack into 1-quart glass jars. Push down lightly so the liquid covers the vegetables. Cover and chill overnight. This keeps in the refrigerator for several days

Note:

1 ea Cube margarine,melted,cooled 2 ea Eggs,beaten 1 ts Vanilla extract 1/2 c Coconut 1 ea Unbaked pie shell 1 c Sugar 1/2 ts Vinegar 1/2 c Chopped dates 1/2 c Chopped nuts

Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brown

Note:

(12 servings) 2 tb Soy sauce 1 tb Mustard dijon 2 tb Sake 1/4 ts Sauce hot-pepper

Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: as a dip for meat balls or egg rolls.

Note: