FOOD page 138

light and creamy. Stir in re-
maining topping ingredients.
Spread on cooled cake. Broil in
oven until golden brown, about
1 minute. Watch carefully.
Makes 12 servings.

ULTIMATE CHOCOLATE
BROWNIES (DAIRY)
(FROM HERSHEY'S
COCOA)

3/4 cup cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups flour
1 teaspoon vanilla
1/4 teaspoon salt
1 cup semisweet chocolate chips
buttercream frosting (below)

4.6160.14

Preheat oven to 350F. Grease
13x9x2-inch baking pan. In
large bowl, stir together cocoa
and baking soda. Stir in 1/3 cup

melted butter. Add boiling wa-
ter and stir until mixture thick-
ens. Add sugar, eggs and
remaining butter. Stir until
smooth. Add flour, vanilla and
salt and mix well. Stir in choco-
late chips. Pour into prepared
pan. Bake 35 to 40 minutes in
preheated oven or until brown-
ies begin to pull away from sides
of pan. Cool completely in pan.
Frost with Buttercream Frost-
ing. Garnish with additional
chocolate chips if desired. Cut
into squares. Makes 36.

One-bowl Buttercream
Frosting: In medium bowl, beat

6 tablespoons softened butter.
Add 2 2/3 cups powdered sugar
and 1/2 cup cocoa and mix in with
1/3 cup milk. Beat to spreading
consistency. Blend in 1 teaspoon
vanilla extract. Use as above.
Makes 2 cups frosting. ❑

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elights of the Garden is a

new vegetarian cookbook
that has more than 100 de-
licious dishes prepared
without the nutrient-destroying
effects of heat.
Imar Hutchins, owner of the
Delights of the Garden Restau-
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branches in Atlanta and Cleve-
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etarian cooking without heat in
this new publication.
Using fruits, vegetables, nuts,
grains and seeds, with no dairy,
meat or eggs and no cooking, he
includes healthful and delicious
recipes for everything from Veg-
gie Tuna, Nori Rolls, Goulash, and
Un-Pizza to Banana Cake and
Sweet Potato Pie.
Delights of the Garden is pub-
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cellent resource for anyone
interested in healthful recipes
with less fat and more flavor.

PEPPERY SAUCE
1/2 cup extra virgin olive oil

1 cup tamari (or soy sauce)
1 cup spring water
1 garlic clove, crushed
1 tablespoon chopped fresh
parsley
1 teaspoon mixed herbs of your
choice
2 teaspoons cayenne, or pinch of
dried hot chili pepper
1 small onion, minced

In a bowl, mix the oil, tamari, wa-
ter and garlic. Stir well or blend
together at high speed. Add the
herbs and pepper slowly, blend-
ing all of the time. Last, add the
onion. Store refrigerated in a bot-
tle and shake well before using.
Makes 3 cups.

MANGO CHUTNEY

flesh of 2 mangoes
2-3 pieces of gingerroot, peeled
and minced
2 stalks celery, finely chopped
2 cups peeled and diced
cucumbers
1 teaspoon lemon juice
2 tablespoons orange juice
pinch of tamari (or soy sauce) or
salt substitute
1 tablespoon chopped fresh mint
leaves
2 cups sweet red bell pepper
pinch of curry powder

Remove the peels and the stones
from the mangoes. Chop mango
flesh into bite-sized chunks. Stir
together all the ingredients in a
large bowl, and mix together.
Serve on romaine lettuce or nor'('
Makes about 5 cups.

SWEET POTATO PIE

4 cups sweet potatoes, peeled and
finely shredded
1/2 cup hot spring water
1 teaspoon pumpkin pie spice
2 teaspoons vanilla extract
2 teaspoons maple syrup
2 teaspoons lemon juice

In a food processor, blend all the
ingredients until the mixture is
smooth (about 5 minutes). You
may want to stop after a couple of
minutes and taste the filling,
which should not have a gritty tex-
ture when tasted. If it does, con-
tinue processing. When done_
spoon the filling into the pie shell
and smooth out with a spatula.
Cover with plastic wrap and re-
frigerate until ready to serve. ❑