>  ML> the practitioners just have to keep bilking their
>  ML> friends and relations and hold on until the
>  ML> universe ends, and they'll get their just deserts.
> A long time ago, we joined one such with a very close friend as our
> "sponsor".  The product was good (Amway) and we really only bought
> enough for our own needs.  I don't thing we ever sold any to other than
> immediate family.

There are those who can do the math and use the
system to their advantage, but mostly the whole
institution has as its bait the desperateness 
of those who buy into it.

I rather like this recipe but would be inclined
to grind the spices. And, of course, discarding
any part of a bird is wasteful.

>       Title: Chicken With Fresh Spices
>       3 lb Chicken, cut into 8 serving
>            -pieces with loose skin and
>            -fat discarded

---------- Recipe via Meal-Master (tm) v8.05

      Title: Bengali Cabbage
 Categories: Vegetables
      Yield: 4 Servings

      1 lb Green cabbage, chopped very
           Finely
      2 tb Peanut oil
      2    Dried red chilies, broken up
           Into pieces
    1/2 ts Cumin seed
      1    Bay leaf
      2    Cloves
      1    Inch cinnamon stick, broken
           Into several pieces
      2    Cardamom pods, smashed (or
    1/8 ts Ground)
      1    Onion, sliced thin
      2 md Red or waxy potatoes, peeled
           And cubed
      1 lg Roma tomato, diced
      1 ts Salt
      1 ts Sugar
    3/4 ts Turmeric
      2 tb Minced ginger
    1/2 c  Water

  Place a large pot over medium high heat.  Heat the oil and add the
chilies,
  cumin, bay leaf, cloves, cinnamon and cardamom.  Stir and cook 1 minute,
  then add onion.  Stir well and cook for 5 minutes. Add the potato,
tomato,
  salt, sugar.  Stir and add cabbage.  Stir and cook for a few minutes and
  add ginger and turmeric. Add the water and cover. Cook 20 minutes,
stirring
  often, until the cabbage is tender. Remove the lid and cook uncovered for
5
  minutes, to reduce the liquid. Re-season with salt if necessary. Serve
with
  basmati rice.

  John's Note:  Curry powder is a British invention.  She mentioned some of
  the familiar Indian spice blends - garam masala, rogan josh, tandoori.
This
  dish was indeed wonderful.  I love good Indian food and this will become
a
  favorite.  The heat from this dish was most prominent on the back of my
  tongue.  Tanya said the original recipe called for 10 dried red chilies.
  I'm glad she toned it down.  She advised removing the core of the cabbage
  and not using it.  She prefers this recipe without the sugar but said it
  does balance the heat. She recommended cookbooks by Julie Sahni and
Madhur
  Jaffrey as definitive sources on Indian Cuisine. As you know, I have
Madhur
  Jaffrey's Quick and Easy Indian Cooking and have previously posted
recipes
  from it.

  Submitted to The Dinner Table by John Geckles

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