(From a Canadian Living cookbook in my father's possession)

6 Carrots (medium to large)

1 clove garlic, slivered

1/4 cup lemon juice

1/2 tsp paprika (i.e. Hungarian sweet)

1/4 tsp hot pepper sauce (i.e. Tabasco)

1/4 tsp ground cumin (optional)

pinch of coriander, cinnamon, salt, and granulated sugar

1/4 cup olive oil

Trim and scrape carrots; cut to strips 1/4" x 6". In boiling salted water cook carrots and garlic until barely tender. Drain and transfer to bowl.

Dressing: Combine everything but olive oil. Pour over carrots while still warm, covering all carrots. Add more cinnamon if necessary. Sprinkle with olive oil. Refrigerate if not served immediately. Bring to room temperature before serving.

Note: I don't like cumin, so I leave it out. I also limit the olive oil to about a tablespoon or two since this recipe seems to be a little much. Go easy on the cinnamon until you've made this recipe once.

7-8 Ripe tomatoes

3 Red peppers

3 green peppers

1 small can green jalopeno peppers (or 4 to 6 fresh ones, at your discretion)

1 clove garlic

1 tsp vinegar

1 large Spanish onion

2 tbsp coarse (pickling) salt

1/2 tsp pepper

1/2 cup lemon juice

5-1/2oz can tomato paste

Dash of cumin (optional)

Chop, cook (reduce) and bottle (lid on tight)

Immerse (completely) in boiling water for 20 minutes

Notes: March 9/96 -- add 1/2 bunch fresh coriander, leave out cumin; 6 jalepenos is good, 9 makes it hot

1 seedless cucumber

5 tomatoes

1/2 red onion, chopped

1/2 cup olive oil

2 tbsp lemon juice or red wine vinegar

1/4 tsp salt

1/4 tsp coarsely ground black pepper

1-1/2 cups feta cheese, coarsely crumbled

2 tsp dried oregano leaves

1 cup black olives

Peel cucumber and cut into 3/4 inch chunks. Combine with tomatoes cut into similar size pieces and chopped onion. Combine olive oil, lemon juice, salt and pepper; whisk until blended. Pour over vegetables; toss to coat. Sprinkle with feta cheese, oregano and olives. Makes 6 servings.

Marinade:

1 cup soya sauce

1/3 cup brown sugar

Juice of 1 lemon

1 tbsp (or more) fresh ginger, grated

1 clove garlic, pressed

1 tsp cayenne pepper

5 small hot peppers, dried and chopped (Fresh might be better, but I never happened to have any)

1 kg lean beef (eye of round roast or round steak is good)

Remove as much fat as possible, since fat will not dry and will turn rancid after awhile. Slice along the grain no larger than 1/4" thick (1/8" is best). Marinade for a minimum of 3 hours; I usually marinade it overnight. Dry in food dehydrator until beef cracks when bent (about 8 hours). Store refrigerated, up to 3 weeks (if you don't eat it all sooner! Mmmm!).

1 bag (284g) fresh spinach, rinsed, dried, and de-boned

6 strips of bacon, chopped and cooked

2 tbsp bacon fat

1/2 cup salsa

2 tbsp lemon juice

pepper to taste

Mix bacon, fat, salsa, lemon juice, and pepper, and heat until warmed through. Pour this over the spinach and toss gently. Serve immediately.