3/4 C water 2/3 c apple juice 3/4 c bulgur 1 c chopped apple 1 c chopped zucchini 1/2 t salt 1/2 t cinnamon Heat water and apple juice to boiling, add bulgur, and return to boil. Reduce heat and simmer 20 minutes, until liquid is absorbed. While bulgur is cooking, saute the apple and zucchini (peeled or not, as you prefer) according to your method of choice, such as using a bit of apple juice or water, until softened. Stir in the salt and cinnamon, then add the cooked bulgur.

10 c Rice, cooked in chicken

-broth 1 1/2 Sticks butter

3 Garlic cloves, finely

-chopped 1 c Chopped onion

1/2 c Chopped bell pepper

2 c Chopped celery

1 pt Oysters

1 lb Chicken livers

1/4 t Cayenne pepper (more if

-desired) 1/4 C =TO=

1/3 c Lea & Perrin’s

-Worcestershire sauce 1/2 t Celery salt

1/2 t Onion salt

6 Beaten eggs

Melt butter in large skillet. To butter, add garlic, onions, bell pepper and celery. Saute lightly and remove from pan, retaining butter. Add oysters and saute in remaining butter. (If oysters are small, they may remain whole. Large ones can be chopped after sauteed.) Oysters should be sauteed lightly, just until edges curl. Remove and set aside. Wash chicken livers thoroughly. Place in pan and add enough water to just cover them. Boil until done. Drain and slice finely. Combine everything but eggs into large bowl and mix together well with your hands. At this time, you can taste to adjust seasonings. According to personal taste, you might want to add more of the salts or cayenne. Now add the six beaten eggs and mix together well. Mixture should hold together without being too wet or dry. Adjust for moisture by draining liquid or adding additional chicken broth. Pour mixture into 4-quart casserole. Cover and warm in a 325-deg. oven for about 20 minutes. You can also stuff a 25 pound turkey and cook. This recipe may be a side dish and serves 15 people. Judi Johnson (Rice Farmer) MM by Cathy Svitek

Karen Mintzias 1 kg Fish

Seasoned flour Oil for frying 3 Garlic cloves;

- finely chopped 1 ts Rosemary spikes

1/4 c Wine vinegar

1/4 c Dry white wine or water

Any fish suitable for frying may be used – whole fish, fish slices or fillets. Coat with seasoned flour and shallow fry in hot oil until golden brown and cooked through. Drain on absorbant paper and place in a single layer in a serving dish. Keep hot. Drain most of the oil from the pan, leaving about 1 tablespoon. Return pan to heat and add garlic, rosemary and 3 teaspoons of the seasoned flour. Stir well and cook until flour is golden. Remove pan from heat and pour in vinegar, swirling pan contents to blend. Return to heat and stir in wine or water. Let sauce bubble gently for 1 minute. Pour over sauce and serve immediately. Note: Trout is exceptionally good prepared this way. Source: The Greek Cookbook – by Tess Mallos ISBN: 1 86302 015 2 Typed for you by Karen Mintzias

3 lb Sirloin Tip Roast — *

1 t Salt — To Taste

1 tb White Vinegar — Distilled

3 c Unbleached Flour

2 tb Pepper — Freshly Ground

Vegetable Oil — For Deep Fry 2 tb Unbleached Flour

1 c Milk

1/4 ts Salt

Parsley Sprigs

~—————————–CREAM GRAVY——————————– ~——————————-GARNISH—————- ~—————- * Cut the meat into 1/2-inch thick slices. Pound the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil. For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving.

4 md Size potatoes

2 ts Cumin seeds

1 ts Salt

2 ts Mango powder

1/4 ts Hot pepper

2 ts Garam Masala

Oil (to fill pan to 2″) 1. Boil potatoes until cooked but not overdone.

2. Peel and cut into 1/2″ cubes.

3. Heat oil very hot, add and brown cumin seeds.

4. Add potatoes and fry until they are golden brown. Add the remaining

ingredients and fry for 2-3 minutes. more. Remove from oil with a slotted spoon. 5. Serve hot.

Tips: Use enough oil that the potatoes will not need to be stirred often, and thus avoid breaking them up. Recipe By : Somesh Rao

2 1/4 cups Cake flour

1 1/2 cups Sugar

3 teaspoons Baking powder

1 teaspoon Salt

1/3 cup Salad oil

1 cup Milk

1 1/2 teaspoons Lemon flavor

2 Eggs — (separated)

Sift together into bowl the flour, 1 cup sugar, baking powder and salt. Add oil, 1/2 cup milk and flavoring. Beat 1 minute and add rest of milk and egg yolks. Beat 1 minute.

In separate bowl, beat egg whites very stiff and add 1/2 cup sugar. Continue beating for 1 to 2 minutes to make a very stiff meringue. Fold meringue into batter. Pour into 9×13 pan and bake 30 to 35 minutes at 350F.

2 c Milk

1 c Water

1 c Yellow cornmeal

2 tb Butter or margarine

1 ts Salt

3 Eggs

1 1/2 c Cheddar cheese; shredded

Recipe by: Southern Living

Combine first 5 ingredients; cook over medium heat until thickened, stirring constantly. Remove from heat. Beat eggs at medium speed of an electric mixer until thick and lemon colored. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Stir in Cheddar cheese. Pour into a lightly greased 1-1/2-quart casserole. Bake at 350 degrees for 35 minutes or until a knife inserted in center comes out NOTES : At first taste. you might confuse spoonbread with a grits casserole. The texture is similar, but spoonbread is made from cornmeal instead of grits. —–

6 md Potatoes peeled and sliced

-thin 2 md Onions sliced thin

3 Carrots scraped and sliced

-thin 1/4 c Cooked rice not instant

1 cn (14.5-oz) peas with liquid

1 pk (20-oz) sausage links/

-ground chuck browned in -amounts you like 1 cn (15-oz) condensed cream of

-tomato soup diluted with a -soup Can of water Salt and white pepper -to taste In a buttered, 4 quart casserole layer the potatoes, onions and carrots, season each layer as you go with salt and pepper. Sprinkle with rice, then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake, covered, in a 375 degree oven for 1 hour. Remove cover, turn sausages and bake an additional hour, uncovered.

1 21-ounce can pork-and-beans

1 large onion, — finely chopped

1 12-ounce bottle ketchup

1 tablespoon yellow mustard

1 1/4 cups packed light brown sugar

1/4 cup molasses

1/2 cup sweet gherkin juice

1 teaspoon apple cider vinegar

Salt and ground pepper 1/2 pound thickly sliced smoked bacon

Preheat oven to 350 degrees. In a 2-quart casserole dish combine all ingredients except bacon; season to taste with salt and pepper. Criss-cross top with bacon strips. Cover with aluminum foil. Bake for 1 hour. Remove foil and continue to bake 30 minutes longer. Serve hot or cold

2 medium bananas — mashed

1 cup strawberries — peeled and chopped

2 tablespoons sugar

3 cups flour — all-purpose

3 teaspoons baking powder

1 teaspoon salt

3 tablespoons butter — softened

2 egg — beaten slightly

Preheat the oven to 400 degrees.

Mix together the bananas, strawberries and sugar, set aside. (Don’t do this much in advance, the bananas will blacken)

Mix together the flour, baking powder and salt. Mix well with a whisk. Using a pastry blender, mix in the butter until coarse. Still using the pastry blender, mix in the eggs, one at a time. Stir in the banana mixture. The dough will be very moist and messy. Knead it in the bowl enough to pick up all of the flour mixture. (It will still be very moist.)

Turn out the dough on a floured board, and flour the top of the dough so that flour coats the entire dough. Flatten with a rolling pin or your hands to 3/4″.

Using a knife, cut the dough into squares, or large wedges, and lay onto an ungreased cookie sheet. Bake in the center of the oven for 15 – 20 minutes, or until lightly browned.