I found this recipe while looking for ways to use cucumbers early this season. It is a simple recipe, takes very little time to prepare and it's very tasty. (Provided you like curries.) Spicy Indian Chicken And Mango Curry Recipe INGREDIENTS: 2 medium mangoes, peeled and sliced, divided 1 can (10 ounce size) coconut milk 4 teaspoons vegetable oil 4 teaspoons spicy curry paste 14 ounces skinless, boneless chicken breast halves -- cut into cubes 4 medium shallots, sliced 1 large English cucumber, seeded and sliced PREPARATION: Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Jae, I included a description and photo of each of the different seeds I sent you. I usually make my decisions based on data from the web - how the tomatoes grow, their yield and if I see they have done well in hot-humid climates. I also lurk over at the Tomato Forum to get some ideas. One thing to keep in mind is never dismiss or select any one tomato based on what someone else said it tasts like. Different growing conditions and the fact that everyone's taste is different are strong factors. I found some 'maters that have been HIGHLY praised by others (like Cherokee Purple) NOT to my liking and others that people pass off as bland, or not that special (My Husky Cherry Reds, for example) taste great to me. The Cherokee Purple was store bought and I could not determine ripeness. BUT I am still growing some seeds from it that Tom gave me. I believe in experimenting! Good luck with your seeds and let me know how they do for you! Maybe we can open up a tomato stand on Immokalee Rd this winter 1/2 way between fort Myers and Naples! lol

Here is another recipe I have used for many years; it always gets rave reviews. To my way of thinking, this is one of those recipes that tastes like you have spent hours preparing the dish from scratch. Toasted Almond Pudding 1 stick margarine -- melted and cooled 1 cup flour 7 ounce can coconut 1 cup blanched-slivered almonds 1/4 cup brown sugar 2 3.4 oz boxes French vanilla instant pudding 2 cups milk 8 ounce tub Cool Whip® Mix margarine, coconut, flour, brown sugar, and almonds together. Put in a large jelly roll pan or a large cookie sheet with very shallow sides. Bake at 325 degrees, stirring frequently, until mixture is brown. Cool and reserve some for topping. Mix together vanilla pudding, milk, and cool whip; chill. Spread toasted almond/coconut mixture evenly in bottom of 9 X 13 glass dish. With a light touch spread the pudding mixture evenly over the almond/coconut mixture. Sprinkle the top with reserved almond/coconut mixture. Refrigerate. NOTE: I have used this recipe for many years and have learned that browning the coconut mixture at 325 degrees is just too hot of an oven. I heat the oven to 325, then turn it down to 300 degrees. You do have to watch and stir very frequently.

Doesn't look like this section of GW gets much traffic, but in case you drop by -- thanks for the recipe. I just made the peanut sauce, which is a nice balance of flavors, not to mention really quick to make. Now going to make the sprouted bean salad, since I bought a bag at Costco a while ago and haven't yet introduced it into my recipe rotation. I appreciate the recipes and the inspiration!