INDIAN SPICED TEA

7 cups cold water
6 green cardamon pods
1 cinammon stick
6 cloves
1 1/4" piece fresh ginger root,  peeled and chopped
1/4 cup light brown sugar or honey
2 tablespoons black tea leaves

In a large pot, bring the water to a boil.  Stir in the spices and brown
sugar (honey). Boil gently for five minutes. Turn off the heat, cover the pot
with a lid, and let mixture steep for ten minutes.  Add the tea leaves and
bring back to a boil. Lower the heat, recover the pot, and let simmer for
another five minutes.  Strain the tea and serve.


HERB MUSTARD

2 cups prepared mustard
1/4 cup parsley flakes crumbled
1/2 teaspoon dried tarragon leaves, crumbled
1 teaspoon oregeno leaves crumbled
1 teaspoon dried basil leaves crumbled
1 teaspoon dried dill weed
1/4 cup cider vinegar

pour mustard into large bowl, add the dried herbs and mix thoroughly.
Gradually stir in the vinegar.  Put in covered jar and refrigerate two or
three days prior to use.

 (makes two cups)

4 hard cooked eggs chopped
1/2 finally chopped cup of celery
2 tablespoons of herbed mustard
1/4 teaspoon salt
14 teaspoon pepper
14 teaspoon dried basil leaves finely crumbled
2 tablespoons mayonaise

Blend the ingredients together thoroughly and chill (can be served on bread,
toast squares and english muffins)

SAVORY CORN MUFFINS
 (makes eight muffins)

1 8 1/2 ounce package corn muffin mix (about 1 2/3 cups)
1/3 cup milk
1 egg
1/4 teaspoon dried summer savory finely crumbled

Combine the corn muffin mix, milk, egg and savory. Mix until dry ingredients
are just moistened. Spoon into greased muffin tins, filling each half full.
Bake at 400 degrees for 20 minutes.

MUSHROOM TIDBITS

This simplified recipe comes from an old greek one for mushroom phyllo.....if
you want you can wrap the mixture in phyllo pastry sheets....

3 pounds fresh mushrooms
1/2 cup minced onion
1 stick margarine, plus melted margarine for brushing the tops
1/2 cup grated paremson cheese
salt and pepper to taste
3/4 cup bread crumbs
1 pound phyllo pastry or tubes of prepared dinner rolls

Clean mushrooms and finely chop them. Saute onion in one stick of margarine
until soft and golden. Add mushrooms and cook until all liquid is gone.
Remove from heat and add salt, pepper, cheese and bread crumbs.

Separate dinner rolls. Roll each piece out into a thin circular shape.  use
about 1 teaspoon of filling in the center of each roll.  Fold the edges over
to make a half circle and seal the edges with a fork.  Place on a non stick
cookie sheet. Brush the tops with the melted margarine.   Bake at 375 degrees
for 15 to 20 minutes or until golden brown. Note;  if using phyllo sheets,
carefully lay out one sheet at a time and fill, fold into triangular shape.

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