I'm not sure, but I think you could substitute Lemon Balm for the Lemongrass. The flavor is "lemony" too, and it's good for you. I grow it every year. It makes a wonderful hot tea in the winter, or cold iced tea in the summer. The beneficial insects seem to like it as well. Again, these recipes are keepers! I had no idea one could preserve so many things from melons, besides the famous pickled watermelon rind recipe. Barbara

Bacon and Mushroom Bite-Size Quiche Makes 3 1/2 dozen. Serving size: 1 quiche. Ingredients * 8 slices bacon * 1/4 pound fresh mushrooms, chopped * 1 tablespoon butter * 1/3 cup green onion, chopped * 1 2/3 cups Swiss cheese, shredded * Pastry for double-crust pie, (homemade or purchased) * 5 eggs * 1 2/3 cups sour cream Directions Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes. When I go to Sams I buy a bag of real bacon which is cooked and crumbled, it is a large bag and last a long time and can be used in so many dishes. Keeps me from having to fry up just a few slices of bacon for my recipes. And really bacon goes on pretty much anything! If you look for it is is not in the fridge section it is usually with the big seasoning containers or with the salad dressing. I often have to ask they keep moving things. from the Diabetic Gourmet Bacon and Mushroom Bite-Size Quiche

The trick to most Indian cooking is to have the masalas (spices) on hand. They can last a long time if kept in airtight containers, and only need a minute or 2 dry-fried in a pan before using. After that, it really is a quite simple cuisine to prepare. And you can mix and match various masalas, rather than follow exact recipes. Experiment! Lentils and beans, too, are generally interchangeable. No 2 Indian cooks prepare the same dish in the same way... And it is a surpisingly quick way to prepare delicious meals once you've tried it once or twice! Just took a pic of my masala shelf... This post was edited by shaxhome on Wed, Apr 3, 13 at 8:38

Good point Linda...I had made the assumption that Einsteins was all over the place (except in Maine because it seems that's the way so many things are!). It's an upscale deli similar in ambiance to Panera (another place I've only been once). The sticks were made with phyllo or puff pastry, a bit on the crusty side as they held their shape at approximately 12" x 1+" x 1+" per stick. Do you know what I mean? Your recipe sounds delicious too. Would you post it? Linda