2 cups thinly sliced yellow sweet onions
2 tablespoons butter
14 − to 15−ounce can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in a measuring cup)
1 1/2 to 1 3/4 cups white sauce, recipe follows
Shredded Cheddar cheese, for garnish

In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at
low to medium heat, stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir
until completely heated through. Add white sauce and Velveeta cheese. The
white sauce will be thick because it has been removed from the heat. Simmer
on medium low heat until cheese is melted and all ingredients are blended,
stirring constantly. Turn temperature to warm and let cook for an additional
30 to 45 minutes.

Serve with a garnish of shredded Cheddar cheese and a couple of slices of
warm dark Russian bread.

Thick white sauce:
3 tablespoons butter
3 tablespoon flour
1/4 teaspoon salt
1 1/4 cups whole milk

In 1−quart saucepan, melt butter and add flour, cook on medium heat until
flour turns thick and comes away from side of saucepan. Pour milk into flour
mixture a little at a time and stir constantly, taking care not to let
mixture lump. Set aside (off the heat) until ready to use in the soup.

1 Sabrett brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)

A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be
microwaving what you need later.

Cooking your A&W Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of
frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog
roll 10 seconds....just enough to warm.
4. Remove the cooked franks with tongs, and place on the microwaved hot dog
roll.
5. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the
chopped onion. Grated cheddar cheese is optional.

Ingredients:
1 pound ground bison (or 1 pound lean ground beef)
1 medium onion, chopped
2 (16-ounce) cans tomatoes
1 (16-ounce) can pinto or kidney beans, rinsed and drained
½ cup water
½ teaspoon salt (optional)
½ teaspoon ground black pepper
2 teaspoons chili powder

1. Cook the ground bison and onion in a skillet on low heat until meat is browned
and the onion is tender, about 10 minutes.
2. Add the beans, tomatoes, water, and seasonings.
3. Cover and simmer on low heat for 1 hour, adding more water if chili becomes
too thick. Makes about seven 1-cup servings.

Nutrient Content per Serving:
Calories: 136
Fat: 2 grams
Protein: 15 grams
Carbohydrate: 15 grams
Sodium: 578 milligrams
Cholesterol: 30 milligrams
Total dietary fiber: 4 grams

Source: U.S. Department of Agriculture, http://www.fns.usda.gov/fdd/facts/hhpfacts/FSBisonGrdStewFrz.
pdf. Recipe provided by Buffalo Stampede.

recipe from Michael Michaud

400g piece of cucumber
180ml cider vinegar
I/# teas-on turmeric
2 teaspoons (I O ml) sea salt
100 grams caster or granulated sugar
1 teaspoon mustard seed -
I/4 teaspoon celery seed
I medium onion, peeled (which should give about 100 gram of flesh)
I or 2 chillies, stem removed and fruit chopped (opfiona2)

Cur the piece of cucumber in h n l f lengthwise and, with a spoon, scoop out the
central core of jelly. Cut the halves of the fruit crosswise into slices 3-4mm
thick. Put these in a colander, sprinkle on the sea salt and mix thoroughly to
coat all the surfaces. Drain fur an hour; rinse with cold water, and pat dry.
Then grab a little bit of cucumber at a time and squeeze with both hands to
remove as muck water as possible. Cut the onion in half lengthwise, then
crossways into 'half-moon 'slices 3-4mm thick Put all the ingredients into a
small stainless steel pan. Mix thoroughly, and slowly cook covered over a
medium-low heat. Stir occasionally and bring the mixture to the point where it
just begins to boil (about 15 to 20 minutes). Spoon the vegetables and spices
into a sterilized clean jar top up with the m i n i n g liquid in the pan and close
with a lid. Store for a month or two before eating.

Michael Michaud is an American living In West Dorset. He and his wife Joy
run a boutique market garden specialising in the of chilli peppers. Keen to promote local food
production, Michael is a former secretary for the Bridport Allotment Society. For the past elght years, he has been investigating immigrant allotment holders, recording in words and pictures the fruits, vegetables and herbs they grow. An avid cook, Michael's latest interest is exotic cooking using local ingredients

6 SERVINGS

• 30 to 36 small to medium-size mussels (about 3 pounds)
• 1 tablespoon coarsely chopped ginger
• 8 cloves garlic
• ¼ cup vegetable oil
• 2 medium-size onions, finely chopped (about 1½ cups)
• 1½ to 2 fresh, hot green chili peppers, sliced into thin rounds
• ½ teaspoon ground turmeric
• 2 teaspoons ground cumin
• ¾ cup finely grated fresh coconut (see Note)
• ½ teaspoon salt

1. Wash and scrub the mussels well. removing the beards attached to them.
2. Place the ginger and garlic in the container or a blender or food processor. Add ½ cup
of water and process until smooth.
3. In a large pot. heat the oil over moderate heat. When hot, add the onions and sauté
until translucent. Add the ginger-garlic mixture, chili peppers. turmeric and cumin. Stir and
cook for a minute: then add the coconut and salt. Stir and cook for another minute. Add 1
cup of water and bring to a boil.
4. Add the mussels to the boiling mixture and mix well. Cover tightly and lower the heat
slightly. Steam the mussels for 6 to 10 minutes. or until they open. Discard any that do not
open. Transfer to a serving bowl and serve hot.

NOTE: Choose a coconut with a fair amount of liquid inside so that you know its fresh.
Using an ice pick or a nail, and a hammer. pierce the three “eves of the coconut. Drain off
the coconut milk and reserve for another purpose. Using the blunt edge of a cleaver (or a
hammer), hit the center of the coconut It should split into two pieces. Using a paring knife.
carefully pry the coconut meat from the shell: then, with a swivel-bladed peeler, remove
the thin, brown inner skin from the meat. Using a cheese grater, shred the meat finely or
cut it into small pieces and chop it finely in a blender or food processor.