Title: Chinese Duck Sauce
 Categories: Chinese, Poultry, Sauces, Fruits, Ceideburg
      Yield: 2 pints
 
      1 lb Plums halved and pitted
      1 lb Apricots halved and pitted
  1 1/4 c  Cider vinegar
    3/4 c  Water
      1 c  Cider vinegar
      1 c  Firmly packed brown sugar
      1 c  White sugar
    1/2 c  Lemon juice
    1/4 c  Chopped ginger
      1 sm Onion sliced
      1    (or more) serrano, seeded
           -and chopped
      2 sm Garlic cloves sliced
      4 ts Salt
      1 tb Mustard seed toasted
      1    Cinnamon stick
 
  Combine first four ingredients and cook over moderate heat for 5
  minutes. Reduce heat and simmer uncovered for 15 minutes.
  
  Combine the second four ingredients and boil for 10 minutes.
  
  Combine the remaining seven ingredients.
  
  Combine the above three sets of ingredients and simmer for 45 minutes.
  Remove cinnamon.  Puree in food processor.  Return to kettle and
  simmer until thick.  Transfer to sterilized mason jar, cap loosely
  and let cool. Tighten caps and let stand in dark at least 2 weeks.
  
  Makes 2 pints.
  
  Posted by Stephen Ceideburg Feb 1 1990.
-+-
Title: Nam Phet (Hot Sauce)
Keywords: Sauces, Hot, Thai, Colonel
                        NAM PHET (HOT SAUCE)
                        ====================
  DESCRIPTION:
  Make as much or as little as you like: this is generally used as an
  additive in cooking, but some people like to pour it over omelettes
  or burgers.
  INGREDIENTS:
      7 parts prik ki nu daeng (red birdseye chilies)
      2 parts khing (ginger)
      1 part kratiem (garlic)
      4 parts nam makham piag (tamarind juice)
      4 parts nam manao (lime juice)
      2 parts nam pla (fish sauce)
  METHOD:
  Process to a sauce consistency in a food processor or
  liquidizer/blender.
  SERVING & STORAGE:
  Keeps 3-4 weeks in a refrigerator.
  From: Colonel I. F. K. Philpott
  - Log: Cpt. S.Lefkowitz
-+-
ENJOY!!!
Something's cooking in Uncle Dirty Dave's Kitchen!!!
... Sen Robert Byrd of WV eats a sandwich of SPAM and mayonnaise 3 times a 
week
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