Greatest Recipes

1/2 c Butter

1/2 c Sugar

1 Egg

1 Egg yolk

1 c Cake flour, sifted

1 c Sugar

1 c Almond paste or filling

2 Egg yolks

1/2 Lemon; juice of

3 Egg whites, stiffly beaten

1 ts Vanilla

1/2 c Coconut, flaked

Cream butter and 1/2 cup sugar until light and fluffy. Add one egg plus one egg yolk and cake flour. Beat until well blended. Spread in a 13″ x 9″ x 2″ pan. Bake at 400 degrees for 10 minutes. Mix sugar, almond paste or filling, 2 egg yolks and lemon juice in electric mixer until blended. Fold in egg whites and vanilla. Spread over baked crust and sprinkle flaked coconut over top. Bake at 325 degrees for 30 minutes. Cool and cut into bars. Source: Pink Parsley, Rockford Memorial Hospital Auxiliary (Rockford IL)

3/4 c Sifted cake flour

1/2 ts Baking powder

1/2 ts Salt

5 Eggs

3/4 c Sugar

2 tb Sugar

2 1/2 Unsweetened chocolate

1/4 c Cold water

1/4 ts Soda

1 c Confectioners sugar

———————————-FROSTING———————————- 1 pk Dream Whip

1/2 c Milk; cold

1/2 ts Mint or peppermint flavoring

2 ds Green food coloring

Sift flour, baking powder and salt together. Beat eggs until thick and light; beat in 3/4 cup sugar gradually. Add flour mixture all at once; blend gently. Melt chocolate; stir in the water, soda and the remaining sugar until smooth. Add to the batter quickly. Pour into greased waxed paper-lined 15×10″ jelly roll pan. Bake for 18 to 20 minutes at 350~. Invert the cake on a towel sprinkled with confectioners sugar; remove paper. Trim cake edges. Roll towel and cake; cool for 30 minutes. Beat Dream Whip with milk and mint flavoring until stiff peaks form; beat in food coloring. Unroll cake, discarding towel. Spread cake with Dream Whip. Roll cake again; frost with Dream Whip. Chill until ready to serve.

500 g Rice, basmati

4 tb Salt

4 tb Butter

Wash the rice well in a colander then put it in a bowl with 2 tb salt and lukewarm water to cover. Stir and let it soak overnight if you can, or at least for 1 hour. The longer the better. Fill a large saucepan with plenty of water, add 2 tb salt and bring to the boil. Sprinkle the drained rice in gradually and let it boil vigourly for about 4 to 8 minutes. The time depends upon the batch of rice but is ready when if you bit on a grain of rice you consider it to be slightly underdone, slightly harder than you would like to eat it. Drain quickly and rinse in lukewarm water. Put 2 tb butter and let it melt in the bottom of a pan, add all the rice and stir. Cover with 2 more tb of butter. Stretch a clean cloth over the top of the pan, put the lid on the top and lift the corners of the cloth up over it. Leave the rice to steam for 20 to 30 minutes over a very low flame. It should be cooked and separate. The crisp, brown, golden crust that forms at the bottom is considered a delicacy to be offered firs to guest. It is called ‘dig’. Remove it with a spatula and serve separately. From: A New Book of Middle Eastern Food by Claudia Roden.

340 g Chopped fresh tomatoes

1 md Potato; diced

1 Carrot; diced

55 g Red or white chopped cabbage

1 md Onion; chopped

100 ml Olive oil

Sea salt Black pepper Put the tomatoes in a saucepan with 500ml of cold water. Simmer for 30 minutes and add the vegetables, oil and seasoning Cook for 45 - 60 minutes until the vegetables are tender. Serve. Posted by Kaz Dunkley

6 ea Leaves Chinese cabbage

1 ea Clove garlic

1 tb Sesame oil

1/2 ts Sesame seeds

Dash cayenne pepper Dash black pepper 2 tb Chang, meat sauce

1. Shred the cabbage into thin strips and steam until just tender. After

cooking, there should be 2 cups of cabbage remaining. 2. Crush the garlic, then add it, the sesame oil, sesame seeds, the

cayenne and black pepper to the cabbage. Add the meat sauce. Cook over a high flame for 2 minutes to blend the flavors. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright

1 c Lentils

1 tb Olive oil

2 ea Garlic cloves, minced

1/2 lb Spinach leaves, washed,

– stemmed & chopped 14 oz Can plum tomatoes

2 tb Tamari

2 ts Curry powder

1/4 ts Grated ginger

1/4 ts Cinnamon

1/4 ts Nutmeg

Wash lentils. Cook till tender but firm. Heat olive oil in large pot & when hot add garlic. Saute for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice. Nava Atlas, “Vegetariana”