Sesame oil

1 knob fresh gingerroot (walnut size), peeled and cut in fine strips

1 large clove garlic, finely chopped

3 tablespoons salted black beans

1 tablespoon lemon juice

2 tablespoons soy sauce

2 teaspoons sugar

2/3 cup dry sherry

1 1/2 pounds white-flesh fish fillet (such as cod), cut in 2 thick pieces

4 large scallions, cut diagonally in fine strips

Thin strips sweet red pepper

Heat a little sesame oil in a wok and stir-fry ginger, garlic and beans for a few minutes; stir in lemon juice, soy sauce, sugar and sherry. Lay fillets in the sauce and simmer until cooked through -- 20 to 25 minutes. Sprinkle with scallions and simmer a few minutes longer. Garnish with red pepper. Serve at once. Adapted from "Cooking With A Wok" by Bridget Jones (Barron's) CHICKEN AND MUSHROOM SALAD (3 servings)

1 whole chicken breast (about 1 pound) cooked, boned, skinned and slivered (about 1 1/4 cups)

1/2 pound fresh mushrooms (2 1/2 cups), sliced

1/4 pound fresh spinach leaves, stems removed (2 cups slightly packed)

1 small carrot, pared and thinly sliced

1/4 to 1/2 cup sliced water chestnuts


2 tablespoons vegetable oil

2 tablespoons cider vinegar

1 tablespoon soy sauce

1 1/2 teaspoons tomato paste

1 teaspoon lemon juice

1/4 teaspoon ground ginger

1 1/2 teaspoons dark brown sugar

Dash of garlic powder

Dash cayenne pepper

Salt and pepper to taste.

In a salad bowl toss together chicken, mushrooms, spinach, carrot, water chestnuts and Dressing. Serve at once. (The mushrooms are used raw.)

To make the dressing: Add all the ingredients and beat well to combine. RHUBARB CHUTNEY (Makes about 2 quarts)

8 cups (about 3 1/2 pounds) diced rhubarb

6 cups thinly sliced onions

6 cups brown sugar

4 cups cider vinegar

2 cups raisins

2 teaspoons cinnamon

1 teaspoon cloves

2 tablespoons grated fresh ginger or 2 teaspoons powdered ginger

Pinch of cayenne or crushed red pepper flakes

Combine all ingredients in a large heavy nonaluminum pan and, stirring often, simmer gently for about 1 hour, until mixture is thick. When cool, transfer to glass jars and store, covered, in the refrigerator. It will keep for months. Makes about 2 quarts. From "Ribs" by Susan R. Friedland (Harmony) CARROT SOUP (Makes 8 cups)

1/2 cup parsley leaves

1 large rib celery

1 1/2 pounds (scant) carrots, trimmed and peeled

1 medium (5 1/2 ounces) potato, peeled

1 medium (4 ounces) onion, peeled

6 cups chicken broth

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

In a food processor finely chop parsley; reserve. In the processor slice celery and coarsely grate carrots, potato and onion. In a 3-quart saucepan bring celery, carrots, potato, onion, broth, tomato paste, cumin and pepper flakes to simmering; boil gently until vegetables are tender -- about 20 minutes. Pure'e in the processor. Reheat and serve sprinkled with the reserved parsley. Adapted from "Fast & Low -- Easy Recipes for Low Fat Cruisine" by Joan Stillman (Little, Brown) NO-EGG COOKIE BARS (Makes 32 1-by-2-inch bars)

1/4-pound stick butter

1/2 cup firmly packed light brown sugar

1/2 teaspoon vanilla

1 cup stirred all-purpose flour (spoon into measure and level)

1/2 cup semi-sweet chocolate pieces

1/2 cup chopped (medium fine) pecans

Cream butter, sugar and vanilla. Gradually beat in flour. Stir in chocolate and pecans. Turn into a buttered 8-inch square pan. Bake in a 350-degree oven until a cake tester comes out free of batter -- 25 minutes. Cool on a wire rack, but while still warm cut into bars. ONION APPLES (Makes about 5 cups)

2 medium (about 3/4 pound) onions, cut into 1/4-inch rings

1/4 cup butter

3 medium (about 1 pound)

Golden Delicious apples, cut into 1/2-inch rings

1/4 cup firmly packed light or dark brown sugar

1/2 to 1 teaspoon cinnamon

1/8 teaspoon ground cloves

1/2 teaspoon grated orange rind

Cook onion in butter over medium heat, stirring often, until golden brown -- about 20 minutes. Add apples, sugar, cinnamon and cloves; stir until apples are barely tender -- about 3 minnutes; stir in orange rind. Serve warm with pork chops. Makes about 5 cups. RASPBERRY PEACHES (6 servings)

10-ounce package frozen sweetened raspberries, thawed

6 medium (about 1 1/2 pound) peaches

2 tablespoons kirsch (domestic or imported)

1 cup whipping cream, whipped with sugar and vanilla to taste

In an electric blender pure'e raspberries; force through a fine-mesh strainer to remove seeds. Cover and chill.

Just before serving, peel, halve, pit and slice peaches; mix with raspberry puree to coat; add kirsch. Serve with cream, whipped with sugar and vanilla.