spring recipes

- 1 bunch radishes
- 1 bunch scallions or spring onions or regular onions
- 1 head lettuce hearts or baby spring mix lettuce
- French dressing or Phil's Tarragon Mustard Dressing

- Peanut Sauce
- Vietnamese Spicy Red Sauce
- 1 cup boiled rice noodles
- 1 carrot, sliced into 8 2-inch strips
- 2 spring onions, sliced into 8 2-inch pieces
- 1 cucumber, sliced into 8 2 x 1/2-inch pieces
- Bunch of coriander sprigs
- 1 cup bean sprouts
- Small bunch of Thai basil
- 2-3 torn lettuce leaves
- Water sufficient to dampen the rice paper
- 4 sheets rice paper

- 1 tablespoon all-purpose flour
- 1 scallion, finely shredded
- 1 cup mung bean sprouts
- 4 Chinese dried mushrooms
- 1/4 teaspoon ground white pepper
- 1 quart vegetable oil
- 1 cup finely shredded celery
- 1 cup finely shredded Napa cabbage
- 8 ounces Chinese Barbecued Pork, store-bought or homemade
- 1 tablespoon vegetable oil
- 1 package (4 ounces) spring roll wrappers
- 1 1/2 teaspoons thin soy sauce
- 1/2 cup canned shredded bamboo shoots, rinsed and drained

- 2 tablespoons oil
- 4 lambs kidneys
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon cornflour
- 1 small cauliflower
- 2 tablespoons sherry wine
- 4 spring onions

- 1/4 cup butter
- 3 tablespoons good quality beef base (or concentrate)
- 12 cloves garlic, minced (I mince it in the mini food chopper)
- 1 tablespoon oregano
- salt and pepper
- 3-4 lemons, juice of
- 8 lbs california spring lamb
- 1/2 cup sherry wine
- 3/4 cup olive oil
- 1/2 cup mint jelly
- 3 1/2 cups hot water