Simple International Sensations

SIMPLE INTERNATIONAL SENSATIONS Simple and easy recipes

A Compilation of Recipes from Many Countries

by Evelyne Hadida Singer

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Dear friends and family: These are my original recipes with all the names of the people who had given them to me, I want to keep it because it’s a good memory of the friends that have contributed to this.

I’ve decided to finally put every single one of my recipes which had been collected in the past 37 years since I am married into one book. These recipes have been given to me by many different people from different cultures. You will find some Italian, Greek, Moroccan, Canadian, Lebanese and other. They have all been tested and done many times over. I got recipes from colleagues, family and many friends. I would like to thank you all for having contributed to this book. There are many recipes from my friend Esther, may she rest in peace, my sister Esther, who is the best cook and baker, there is the odd recipe from total strangers, I can go ahead and name everyone who has given me recipes but it would take a lot of space and if I omit one or two, they would be insulted, so I won’t.

I started typing these recipes in 1993 when I was working at an office, where I was alone and there wasn’t much work, so I kept busy and typed them up from my scratches. I have been editing them since then and I am now finally putting the last touches to them. I have spent many, many hours working on this book and I hope all of you will enjoy it.

So go ahead, experience something different and have fun doing it. If you need any help you can call or email me. It would be a pleasure to help you out. Thank you for your support.

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CAKES BUBBY'S APPLE CAKE , (Poland) 4 eggs 1 3/4 cup sugar 1 cup oil 1/2 cup orange juice 1/2 cup lemon juice 3 cups flour 3 tsp. Baking powder 1/2 tsp. Cinnamon and 1/4 cup brown sugar 8 to 10 apples, peeled, cored and sliced.

Mix the cinnamon and brown sugar with the apples.

Add a little lemon juice and toss the apples with it.

Beat eggs, sugar and oil together, add dry ingredients alternately with the juices.

Pour half the batter at bottom of a greased Pyrex dish.

Put apples on top, spread out evenly.

Then pour remainder of batter over.

Sprinkle with sugar, cinnamon and crushed nuts.

Bake at 325 for about one hour or until golden brown.

PIE CRUST 1/2 cup butter 1 egg 5 tbsp. Sugar 1 cup flour or more Mix all the ingredients together and pat the dough onto a pie dish. If too soft add flour. Bake at 350 for 20 minutes, till golden.

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GATEAU PASTA TATA SARI (pound cake. Tangier) 5 eggs separated 2 cups flour 3/4 cup oil 1 tbsp. baking powder 1 peel of lemon grated 1 cup orange juice 1 ½ cups sugar 1 cup ground walnuts Mix sugar and oil with fork and add one yolk at a time.

Mix well.

Then mix flour and baking powder alternately with orange juice.

Whip egg white till foam, fold with mixture.

Add 1 cup of crushed nuts, which ever one you like. I use walnuts Cook for 55 minute at 350 degree I have made this cake, depending on your stove it might need more time in cooking. You don’t have to decorate it. It is moist and heavy, like a pound cake. You may sprinkle some icing sugar on top.

PIE SHELL 2 yolks 1/4 cup sugar 1/4 cup butter Vanilla 1 cup flour but up to 2 1/2 depending.

Beat yolks, add sugar, butter and mix in flour, Pat on pie shell and bake at 350 for about 20 min.

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PIECE MONTE, the traditional birthday cake or wedding cake.(France)

My sister makes this cake for everyone’s birthday; it is one of my favorites.

It is basically a layer cake stuffed with almond paste, apricot jam and sprinkled with syrup. Decorated with Meringue.

Ingredients: 6 eggs 1 cup sugar 1 package of vanilla 1 tbsp baking powder 2 cups of flour Âź cup of margarine or butter 1 cup melted chocolate with 2 tbsp. butter 1 jar apricot jam Preparation Mix together the eggs, sugar and vanilla. Add the baking powder, margarine or butter and 2 cups of flour. Mix well and pour in spring form pan, put in oven at 225 for about 25 minutes. Check for doneness. Let cake cool completely Almond stuffing: 350 grams (a little more than 1 cup) ground almonds 1 cup sugar drops of a liqueur of your choice, (orange liqueur is good) Mix it all until it forms a paste.

Syrup 1 1/2 cup water

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3/4 cup sugar 1/2 cup of Rum Put the water and sugar on low heat and stir continuously till all sugar has dissolved. When it starts thickening, add the rum and mix well.

Cream for decoration 4 egg whites 1 cup sugar Beat the egg whites and sugar and make a meringue out of it.

Putting everything together.

Once the cake is completely cooled off, slice it to have 3 layers. Sprinkle some syrup on the first layer, then spread some apricot jam on it. On second layer, sprinkle the rest of syrup and spread the almond paste. Cover with last layer and put chocolate sauce .Decorate with meringue, making little rosettes all over the cake You can spread some chocolate shavings on top, we like to put those little silver bullets all over the cake. It gives it that bling bling look.

FROZEN LEMON MOUSSE (Canadian) This recipe calls for lady fingers, instead you can use any type of cookies you have on hand.

7 eggs, separated 1/2 cup lemon juice 1 1/2 tbsp. lemon rind 2 cups whipping cream Line pan with cookies or lady fingers all around the inside of the pan and at the bottom of the pan.

On top of double boiler beat egg yolks, 1 cup of sugar, lemon juice and rind. Beat until creamy and thick and let cool. Mix whipped cream and fold it in. Pour on top of lady fingers. Make meringue with egg whites and spread it over the cake and put in oven for 5 minutes, watch it doesn’t burn.

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Freeze. Make sure you cover all the edges with meringue, so it remains high. (it is kept frozen) This is very good and I made it often. You can use lime juice instead.

MKHIBLAT: These are like honeyed fried pretzel or won tons mixed up (Morocco) 4 eggs, 1/2 cup water and approx. 5 foam cups (about 7ounces) of flour.

Put all ingredients together and work with dough until a pizza dough texture. Roll into a ball, which you will flatten.

Ideally, if you have a pasta machine it’s great , cause you need to roll out the dough as flat as you can. (Cut into strips and pass through pasta machine, so that the dough becomes very thin). If you don’t have a machine, then you roll it out with a rolling pin. I often use the cuisinart to make the dough, so the consistency is more pliable.

Separate the dough into little mounds and roll each mound into long strips.

Put the individual strips on big sheet on table. They are nice and very thin.

Take one strip at a time, cut out squares, 6 x 6 inch , then cut lines through the square from top to bottom without cutting them through. Interlace them one into the other, like a pretzel, and fry into tuna cans, in hot oil As soon as they are holding together and are firm, take them out of the cans, and repeat until you have used all the dough.

When they are ready, take them out and put them in sieve so oil will drip out. You can also put them on paper towels to absorb the oil. You can sprinkle them with icing sugar, syrup or pour honey on them. Can be frozen forever.

Recipe for syrup 5 cups of water to 6 cups of sugar (use foam cups for measurements). One whole lemon sliced. Put on medium heat and let boil until syrup is formed and sugar is diluted add lemon. Keep stirring continuously.

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Dip the Sabakia in that syrup. They are delicious warm or cold. Serve with Moroccan tea.

CHOCOLATE ALMOND CAKE 1 cup sweet butter 1 1/3 cups sugar 6 eggs 8 oz. semisweet chocolate, melted 2 cups ground blanched almonds Grated rind of 1 orange 1/2 cup grated cake crumbs, Preheat oven to 375. Thoroughly grease and flour a 9” tube pan.

Cream butter with sugar. Add eggs, one at a time, beating after each addition.

Stir in the melted chocolate, ground nuts, grated rind and crumbs.

Blend thoroughly and pour into pan. Bake for about 35 minutes.

Check to make sure it is completely cooked in the center. Remove and cool cake completely. If you make it in a square pan, the middle will stay softer (mushier) but will still be very very good.

SHUBAKIYA, a Moroccan delicacy which you don’t find in many places. My mother’s famous for this one. No one makes it like she does.

2 cups of lukewarm water 1 package Fleischmann yeast.

1 cup flour 1/2 tsp. Salt Oil for frying Combine, the water, yeast and salt and mix by beating with a wooden spoon very well. Add the flour a little at a time and continue to beat with the spoon, till all flour is mixed in. Let stand for 15 minutes. Repeat the mixing, beating 2 to 3 times every time letting it stand for 15 minutes. This

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process should take about one hour. The dough by now should be watery, but you can see that it has risen as well.

Use a small but deep frying pan and add oil half way at medium heat. When oil is hot, place a mold (a can of tuna without top or bottom) in the oil. Put the mixture in a funnel, you must block the opening of the funnel until you are ready to pour it in the pot and the funnel is full. Point the funnel inside the mold, but not too low. As the dough comes out make a design inside the mold. Any design will do. The dough now is frying and will inflate, fry to golden on one side, then turn over for a minute and wait a little until it is ready. Golden, but not burned.

Remove, place in a dish and continue with the rest of the dough. Yields 24 My mother is an expert at this and famous for it in Montreal. All you need is a good funnel, a 3-inch circular mold; a tuna can open on both sides.

You can sprinkle them with icing sugar, syrup or pour honey on them.

Recipe for syrup 5 cups of water to 6 cups of sugar (use foam cups for measurements). One whole lemon sliced. Put on medium heat and let boil until syrup is formed and sugar is diluted add lemon. Keep stirring continuously.

Dip the Sabakia in that syrup. They are delicious warm or cold. Serve with Moroccan tea.

CHEESE CAKE WITH STRAWBERRY GLAZED CREAM CRUST: 3/4 cup coarsely ground walnuts, about 3 ounces 3/4 cup finely crushed cookies 3 tbsp. melted unsalted butter Combine walnuts, crumbs and butter. Press compactly onto bottom of pan.

FILLING:

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4 8-oz. packages cream cheese, at room temperature 4 eggs 1 1/4 cups sugar 1 tbsp. fresh lemon juice 2 tsp. vanilla Preheat oven at 350. Lightly butter a 10-inch spring form pan. Bake in the center of oven Beat cream cheese until smooth. Add eggs, sugar, lemon juice and vanilla. Beat thoroughly and spoon over crust. It is very liquidy. Put in a 10" inch spring form pan in oven. Put a tray underneath in case the cake drips.

Cake will rise, and crack in several areas. Don’t worry.

Let it bake for 50 minutes and remove from oven let sit for 10 minutes while you prepare the topping.

TOPPING: Combine 2 cups of sour cream, 1/4 cup sugar and 1 tsp. vanilla. Blend well, cover and let refrigerate for 10 minutes.

Spoon topping over cake starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool, and then refrigerate cheese cake for at least 24 hours.

GLAZE: FOR STRAWBERRY CHEESE CAKE You may use any canned glazed topping you want. If you want to be fancy, make a strawberry glaze as follows: 1 quart strawberries 1 - 12 ounce jar red raspberry jelly 1 tbsp. flour 1/4 cup Cointreau You could use Grand Marnier, Frangelico, Amaretto, or other liqueur

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1/4 cup water Wash and hull berries and let them dry completely on paper towels.

Combine a little raspberry jelly with flour in saucepan and mix well. Over low heat or use microwave, but keep stirrin every minute.

Add remaining jelly, liqueur and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. (Again, try the microwave).

Cool to lukewarm, stirring occasionally.

Using knife, loosen the edges of the cake carefully, remove the circle of the spring form pan and arrange berries pointed end up over top of cake. Spoon glaze over berries allowing some to drip down sides of cake. Return to fridge until the glaze is set.

DATE TORTE 6 egg whites 1/2 tsp. salt 1 cup sugar 3 cups finely chopped walnuts 10 ounces diced dates 1 tbsp. grated orange rind 1 tbsp. orange liqueur Preheat oven to 375. Grease a deep 9" square pan.

Beat egg whites with salt until peaks form. Add sugar, 1 tbsp. at a time, continuing to beat until stiff. (making it meringue Combine nuts and dates and very carefully and fold into the meringue along with the rind and liqueur.

Pour into pan and bake for about 35 minutes. Cool and remove from pan.

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I made this torte the first time in 1992. It was good, moist and everyone loved it and took the recipe home. I used a different pan several times and it still worked. A spring form pan or even a quiche dish is okay.

I usually make a double recipe of this one, and use a larger pan.

PASTA TATA SAADA (Morocco) 9 eggs 2 cups sugar 1 cup oil 1 cup orange juice 3 tsp. baking powder 3 cups flour Beat the eggs, add sugar and keep mixing, add the oil and pour flour and orange juice alternately till well blended. Pour in tube pan and bake at 350 for 1 hour HARRISSA AU AMANDES (Marocco) 5 eggs 1 1/2 cups of ground almonds 3/4-cup oil 1 cup of sugar 1/2 cup of cream of wheat 3 tbsp. baking powder 1 tsp. Almond extract Rind of one orange (zest) SYROP: 1-cup sugar 1/2-cup water Boil together to form syrup. Add some Rum. Beat the eggs with sugar, add the oil, the cream of wheat, Almonds and baking powder. Incorporate the zest. Mix well.

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Grease a mold and pour the batter in it. I like to do it in a Pyrex dish. Bake at 275 for one hour. Take out of oven and pour the syrup over it. Bake for another 10 minutes.

MY SPECIALTY – DREAM PIE (Canadian) This dessert consists of a few different steps, a very long process, with three different recipes put together. After you’ve done it for the first time, it will not be as long the second time around. It is not hard at all, but takes time.

I make three meringues, of 8 to 9” diameter each. (Take one of the meringue recipes). Spread each layer with a different mousse or frosting.

I try to make the fillings a different color. I also sprinkle one of the layers with chopped roasted almonds or hazelnuts, to add a crunch to it.

First step: Make 2 or 3 meringues as per recipes.

Second step: Make a chocolate raspberry mousse (one of the fillings).

Third step: Prepare a chocolate mousse (another one of the fillings).

Step 2: Chocolate Raspberry Mousse: Sauce Two cups of frozen raspberries cooked in microwave (not for long) with ¼ cup brown sugar. Mix it well and “mush” it. Then, (this is the hard part), put it through a sieve to get rid of the seeds. It is a pain, and time consuming, but I make a lot of it and keep it in the freezer. (I thaw it when I need it).

Method for Raspberry Mousse Mix 4 oz. melted chocolate with 1/2 cup of sauce, Beat two egg whites until stiff and fold into chocolate raspberry sauce.

Whip 2 cups of whipping cream and fold it in. This gives you your Raspberry Mousse. Spread on top of meringue layer.

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You can omit the chocolate, and the color would be very light pink.

I usually make two batches, one with chocolate and one without. And I use them both in my dream pie. So we have two colors showing when you cut through cake/pie.

Step 3. Chocolate Mousse, also used as filling 2 cups semisweet chocolate chips 1/2 cup prepared espresso coffee (or strong coffee) 1/2 cup grand Marnier 4 egg yolks 2 cups heavy whipping cream, save some for decoration 1/4 cup sugar 4 egg whites, pinch of salt, 1/2 tsp. vanilla Melt chocolate chips. Add coffee and stir. Add grand Marnier, stir and let cool. Add egg yolks, one at a time and beat by hand.

Take 1/4 cup sugar and add to whipping cream as you beat it until stiff.

Whip egg whites stiff. Fold into 1/2 the whipped cream.

Take 1/2 of the cream and egg mixture as above and fold into chocolate mixture. Then fold remaining cream. Fold all very gently.

Pour into bowl and refrigerate for about 2 hours or more.

Now that you have everything, put the cake together by putting filling on top of each individual meringue layer. The last one can also have a filling and then you decorate with whipping cream.

I started making this cake a few years ago. It is always a success and I never have any leftovers. I freeze these cakes and take them out 20 minutes before serving. It is a definite hit with everyone. I never gave this recipe to anyone before, so here it is. It is complicated but worth your while.

Make two or three at the same time and freeze them for future use.

CHOCOLATE CAKE , Gail from Vermont

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1/4 cup butter 1 cup sugar 4 eggs 1 can Hershey chocolate syrup 1 cup self rising flour 1 Tbsp. baking powder Cream butter, sugar and beat in eggs one at a time. Add Hershey syrup and flour. Bake for 45 minutes to 50 minutes at 325. Bake in a 9x13 inch pan HAZELNUT ROLL - I make this one for every occasion (Austrian) 1 1/2 cup finely ground hazelnuts 6 eggs, separated 3/4 cup sugar 1/2 tsp. vanilla extract 1 tsp. baking powder 1/4 cup icing sugar, sifted 1 1/2 cup whipping cream 1 tbsp. kirsch 1 tsp. almond extract Beat yolks with sugar for 5 minutes at high speed. Beat in vanilla and almond extracts. Add baking powder, salts and nuts by hand to yolk mixture. (Yes, there is baking powder for Passover).

Beat whites until stiff but not dry and fold into nut mixture.

Spread evenly in greased 15 x 10 x 1 jellyroll pan (I line my pan with parchment paper). Bake at 350 for about 20 to 25 minutes. (Keep checking so it won’t burn).

Take out of oven and spread a humid dishcloth over top of pan and invert it carefully onto parchment paper. Let it cool down.

Strip the paper off the back of the cake carefully. Roll the cake neatly (with dishcloth inside) and put it aside.

Whip whipping cream with icing sugar. Unroll the cake and spread cream on top of cake. Gently roll it up with whipping cream inside.

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Decorate the top and sides of cake. You can sprinkle it with chocolate shavings, crushed nuts or crumbs from cookies. You can freeze it and serve it frozen, or serve it right away, in nice thick slices. (It is the best, they all love it).

LEMON AND COCONUT CAKE 4 eggs, separated Pinch of salt 5 tbsp. flour 2 cups liquid (water mixed with wine, orange juice or other) Juice and rind of one lemon 3/4 cup sugar 1 cup grated coconut 1 sponge cake prepared FILLING: Put egg yolks in top of double boiler, add salt and beat well.

Dilute flour with a few tbsp. of water; add it to the yolks with remainder of water, lemon juice, rind and sugar. Stir over boiling water until thick and smooth.

This was really a pain the first time I made it, but you may do it in the microwave, stirring every minute until thickness is attained. Let it cool.

In medium bowl, beat egg whites until stiff but not dry. Gently fold whites into cooled lemon mixture. Fold in coconut.

PREPARATION: Slice sponge cake into thin slices and line a nice glass bowl, alternating layers of cake and filling. Top with crumbs from cake, and candied strips of lemon peel. Chill in fridge for 12 hours.

I made it every year until recently. I always like to try new ones.

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There are different ways of putting this cake and its sauce together.

You can do it as a trifle also. Decorate with whipping cream and strawberries.

This cake was delicious but very sweet and lemony. I loved it but I will cut down on sugar and coconut next time.

CARAMEL APPLE COFFE CAKE 3 eggs 2 cups sugar 1 ½ cups vegetable oil 3 cups flour 2 tsp. vanilla 1 tsp. salt 1 tsp. baking soda 3 cups chopped peeled apples 1 cup coarsely chopped pecans Topping: 1/2-cup butter or margarine 1/4-cup milk 1 cup packed brown sugar Pinch of salt.

In a mixing bowl, beat eggs until foamy, gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda, add to egg mixture. Stir in apples and pecans.

Pour into greased 10� tube pan, bake at 350 for 1 hour and 15 minutes or until the cake test done.

Cool in pan on a wire rack for 10 minutes. Remove cake to a serving platter.

For topping, combine all ingredients in a saucepan, boil 3 minutes, stirring constantly. Slowly pour over warm cake (some topping will run down onto the serving platter). Yields 12 to 16 servings.

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ICE BOX CAKE WITH LEMON FLUFF FILLING AND COCONUT ESTHER ‘S 4 eggs separated Pinch of salt 5 tbsp. potato starch 2 cups water or water and wine mixed 1 cup sugar... You may reduce it 1 cup grated coconut....you may reduce this 1 sponge cake prepared Juice and rind of 1 lemon Filling: Put egg yolks in top of double boiler, add salt and beat well.

Dilute potato starch with a few tbsp of water, add to yolks with Remainder of water, lemon juice rind, and sugar. Stir over Boiling water until thick and smooth. This was really a pain. You May do it in micro, heating for one minute at time and stirring Constantly after each minute. Let cool In medium bowl, beat egg whites until stiff but not dry. Gently Fold whites into cooled lemon mixture, fold in coconut.

Put sliced pieces of sponge cake in a nice glass bowl and add the filling over each slice.

Alternating layers of cake and filling. Top with crumbs from cake And chocolate shavings.

Chill in fridge for 12 hours.

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Decorate with whipping cream and strawberries.

This cake was delicious but very sweet and lemony. I loved it But I will cut down on sugar and coconut next time.

CHOCOLATE MOCHA TORTE 12 cake pieces (bought or made) 1 envelope Gelatin 1/4 cup cold water 2 cups milk 6 yolks slightly beaten 1 tbsp. flour 2 tbsp. coffee 4 egg whites 1 cup whipping cream 1/2 cup sugar 1 tsp. vanilla 1 c. semi sweet chocolate pieces 1. Sprinkle gelatin over 1/4 cup water 2. Put milk in top of double boiler, add egg yolks and blend well.

3. Mix flour and coffee with a little water to make a smooth paste and add to milk and eggs.

4. Place over double boiler and cook until thick, stirring.

5. Remove from heat and pour 1 cup of chocolate pieces in half of the mixture, mixing until it melts. Set aside.

6. Pour gelatin in rest of mixture and stir until gelatin dissolves. Strain and cool.

7. Beat egg whites and sugar to form meringue. Fold half of this into yolk mixture and then fold half of the whipped cream as well in half. You will have one chocolate and one white cream.

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Arrange chunk of cakes alternately with each cream, white and chocolate in tube pan. Let stand overnight. Turn over on plate and decorate.

I made this cake only once because there was a lot of work involved, but it was absolutely worth it.

CHOCOLATE NUT TORTE 10 eggs separated 1 cup sugar 2 cups ground walnuts 6 oz. semi sweet chocolate Separate 10 eggs and beat the whites until stiff and shiny. Put in bowl in fridge.

Beat yolks, and slowly add 1 cup sugar. Add 2 cups ground walnuts.

Melt 6 oz. semi-sweet chocolate. Cool slightly and add to beaten egg yolks.

Fold whites into yolks a little at a time. The yolks will be very stiff to begin with. Be patient and fold whites in thoroughly.

Grease and put wax paper on bottom of a 9-inch spring form pan Pour into pan and bake at 350 for 1 hour.

Let cool thoroughly before you remove from pan.

ICING In food processor: 2 eggs Add 4 tbsp icing sugar 4 tbsp margarine 1tbsp cocoa 1 tbsp instant coffee or 1 oz liqueur (Grand Marnier, Kahlua et.) Blend well. Add 4 to 6 oz. melted semi sweet chocolate.

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Spread on cake while cake is hot so the icing will drip around the sides.

ORANGE AND ALMOND TORTE 2 oranges 1 ½ cups finely ground almonds 1 cup sugar 6 large eggs, separated Margarine and flour Preheat oven to 350.

Scrub the oranges well with a harsh brush, removing the some of the rind, but keep the peel on. Cook oranges in pot with water for about an hour at low to medium heat until they are soft. Let cool. Cut oranges and take out seeds if any.

Mince the oranges very finely.

Mix ground almond with ½ cup sugar. Add the oranges and the other ½ cup sugar and mix well. Blend in the eggs yolks one at a time by hand.

Beat the egg whites until stiff and fold into orange mixture.

Grease and dust (with flour) a spring form, or a flan pan. (I used a quiche dish). Pour the batter in and bake for 1 hour. Cake should feel firm to the touch and slightly golden.

Cool cake. Remove from pan and decorate with icing sugar.

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This cake is almost like a marzipan texture and is very good. The oranges are not a big deal to prepare. It’s like when I prepare for the Moroccan orange marmalade.

TATA SARI’S STRAWBERRY CAKE (Venezuela) 1 1/2 cup sugar 3/4 cup oil 1 cup of orange juice 1 tbsp. Baking powder

4 to 5 eggs, separated zest of one lemon.

2 cups of flour 1/2 tsp. Salt

Mix the yolks by hand. Add the sugar and oil and use electric mixer. Add alternately flour and juice. Starting with flour and finishing with flour. Add Add baking powder and salt, zest and keep mixing.

Beat egg whites to foam. Slowly incorporate the batter and fold gently.

Bake at 350 for one hour Filling 1 small package of strawberry jello.

1/2 package of frozen strawberries, chopped in small pieces.

1 small whipping cream, beaten.

Put 2 Tbsp cold water with jello, add 1 cup of hot water and mix well to dilute. Set aside and cool off.

Put the chopped strawberries into the jello.

Blend the jello and strawberries into the whipping cream and fold gently.

Cut the cake into layers. Place one layer into spring form pan, pour jello on the first layer and repeat with the rest of the layers. Refrigerate.

When ready to serve decorate as you like, with whipping cream rosettes, Icing sugar, or drizzle some chocolate syrup over.

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SYROP: 1 cup sugar 1/2 cup water Boil together to form syrup. Add some Rum. Beat the eggs with sugar, add the oil, the cream of wheat, Almonds and baking powder. Incorporate the zest. Mix well.

Grease a mold and pour the batter in it. I like to do it in a Pyrex dish. Bake at 275 for one hour. Take out of oven and pour the syrup over it. Bake for another 10 minutes.

TARTE AU AMANDES Crust 8 yolks 3/4 cup sugar 3/4 cup oil 1 tsp baking powder 2 cup or more of flour Mix everything together and add the flour a little at a time to obtain a nice pliable dough. Spread into a mold. Pliable consistency. Put in mold.

Filling 1/2 cup margarine 2 eggs 1 1/2 cup nicely ground almonds 1/2 cup sugar Mix everything together and spread the crust in pie dish. Cook at 300 for 45 Minutes.

SAVARIN (France) 1/2 cup flour 1 cup sugar 1 tsp baking powder

1/4 cup butter 3 tbsp warm milk 3 eggs separated, salt

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Beat the yolks, sugar and salt together. Add the warm milk, flour et melted butter. Pour the baking powder at the last minute.

Beat egg whites and add to yellow mixture. Pour into a mold and bake at 350 for 25 SYRUP 1 cup of water 1 tsp vanilla, 1/2 cup sugar 6 tbsp of rhum Mix everything together and heat on low to prepare syrup. When sugar is all diluted, pour warm syrup over cold cake.

NUT CAKE 8 eggs 2 cups sugar 2 cup flour 2 cups crushed nuts 1 cup oil 2 tsp. baking powder 2 to 3 tbsp. Honey 1 tsp. Vanilla Beat eggs, add sugar and oil and vanilla.

Fold in flour, then the nuts, baking powder and honey.

Blend very well. Pour in a non greased tube pan at 350 for 1 hour.

Always check for doneness with a tooth pick, it should come out clean.

This cake comes out moist and high.

CITRUS SPONGE CAKE (U.S.) 9 eggs 1 1/2 cups sugar 1 1/3 cups flour 3 Tbps. Ground almonds 3 Tbps. Lemon juice 2 Tbps. Orange marmalade Grated zest of 3 lemons

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Preheat oven at 350.

Beat egg whites till soft peaks form. Add ¾ cup of the sugar and continue beating until stiff but not dry. ( meringue consistency). Set aside.

Beat egg yolks with remaining sugar (3/4 cup) add flour starch and almonds, and continue beating until light in color. Blend in the lemon juice and orange marmalade.

Gently fold the egg white mixture and lemon zest into the egg yolk mixture.

Pour the batter into an ungreased 10 inch tube pan. Bake for 55 minutes or until a toothpick inserted into cake comes out dry and the cake is springy.

Remove from oven and invert the pan onto a wire rack to cool.

With a sharp knife, carefully loosen the cake from pan and then unmold onto a cake plate.

You can ice it with the Lemon Frosting or any other frosting you wish.

Lemon Frosting 3 ½ cups sifted icing sugar 3 egg whites, unbeaten 1 tsp. Lemon juice ½ tsp. Vanilla extract combine sugar, egg whites, lemon ice and vanilla. Beat at low speed until the sugar is dissolved. Then beat at high speed until the mixture is light and fluffy. Cover with a damp towel until ready to use.

APPLE PIE....ESTHER my friend Dough: 1 3/4 cup all purpose flour 1/4 cup sugar 1/2 cup plus 2 tbsp. unsalted butter cut in pieces Salt 2 egg yolks 1/4 tsp. vanilla 1 tbsp. grated lemon peel

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Preheat oven to 350.

Combine flour, sugar, butter and salt in bowl with steel blade of food processor. Pulse until it resemblances coarse meal. About 15 seconds.

Combine egg yolks, vanilla and lemon peel and add to dough through feed tube while machine is running. Let machine run about 15 seconds. Turn into a bowl and work with hands until dough all comes together. Cover and let rest for 30 minutes or store in fridge overnight.

When ready, use small amounts of dough and roll until spreadable, and pat down in pan. Chill well until ready to fill.

Use an 11" spring form flan pan, or even a quiche dish.

Filling: 1/2 cup sugar 1/4 cup flour 2 eggs 1/2 cup melted and browned butter.

1/4 tsp. vanilla 2 tbsp. grated Lemon rind 6 large apples thinly sliced Combine sugar, flour and eggs . Whisk until smooth. Stir in melted butter, vanilla and lemon peel if desired. Arrange apple slices on pie crust and pour the filling over the apples.

Bake for 30 to 40 minute until golden brown at 350.

APPLE CHEESE TORTE CAKE... ESTHER my friend Dough: 1 cup butter 1/2 tsp. Vanilla extract 2/3 cup sugar 2 cups flour Cream butter, sugar, add vanilla and flour. Blend well and pat down in spring form pan.

Bake at 350 for about 30 minutes.

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Cheese batter: 2 packages cream cheese 1/2 cup sugar 2 eggs 1/2 tsp. Vanilla, Combine cheese, sugar and mix well. Add eggs, vanilla, mix well And pour over pastry shell.

Topping: 4 cups apples, peeled and sliced in circles.

1/3 cup sugar 1/2 tsp. Cinnamon 1/8 tsp. Nutmeg 1/2 cup slivered almonds Toss well together, and arrange apple slices over cream cheese layer, well.

Bake at 450 for 10 minutes, reduce to 400 for 25 minutes. Take out of oven, top with slivered almonds and continue baking for 10 more minutes.

Be careful with almonds, they shouldn’t burn.

BLUEBERRY COFFEE CAKE 2 cups flour 1 1/2 cup sugar 2/3 cup butter 1/2 tsp. Salt 2 tsp. Baking powder 1 cup milk 2 eggs separated 3 cups blueberries 1 tbsp. lemon juice sprinkled over blueberries Sift flour and sugar together, cut in the butter in size of peas and mix till coarse.

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Put aside 3/4 cup for topping.

Add baking powder, salt, egg yolks and milk. Mix together and beat Slowly 3 minutes.

Beat egg whites till stiff separately. Fold in gently into flour mixture.

Spread in 8 x 12 pan , pour blueberries on top and sprinkle with 3/4 mix on top Bake at 350 oven 40 to 50 minutes.

EVA'S FAMOUS CARROT CAKE (Hongarian) 2 cups sugar, 2 cups flour 2tsp baking soda Salt 3 tsp. Cinnamon 1 1/2 cup oil 4 eggs 3 cups grated carrots 2 tbsp. Vanilla 1 cup walnut Mix sugar, flour, salt cinnamon , add oil, then eggs one at a time.

Add carrots and vanilla.

Beat well, add walnuts. Pour in a greased 10" spring form pan.

Bake at 350 for 1 30 frosting: 1 stick butter, 1 small cream cheese 3 cups icing sugar 1 cup crushed walnuts Vanilla Cream butter and cream cheese and vanilla together. Add sifted icing sugar, 1 cup at time, add walnuts. Ice the cake all over.

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CHEESE CAKE Dough: 1 cup flour 1/4 cup sugar 1 tsp. grated lemon 1/2 cup butter 1 egg yolk 1/4 tsp. Vanilla Melt butter and mix rest of ingredients together to form a ball.

Spread over bottom and sides of pan.

Preheat oven to 400 and bake at 6 minutes. Cool and put aside.

Filling: 3 packages 8 oz cream cheese 1 lb. Liberty cottage cheese 1 3/4 cup sugar 3 tbsp. flour 3/4 tsp. lemon rind 1/4 salt 1/4 vanilla 5 eggs plus 2 egg yolks 1/4 cup sour cream Beat all cheeses until fluffy.

Add vanilla, sugar, lemon, flour , salt Mix well then add 1 egg at a time. After all eggs are in stir in sour cream, pour everything over crust.

Bake at 500 for 7 minutes, don't open oven door. Lower to 200 bake For 1 hour. Turn oven off and leave in oven for 2 hours.

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MAFLETA (Morocco) This is for the last night of Passover (Mimouna’s) specialty. It is not an easy task and it takes a long time, but everyone loves this. This is like a crepe but it doesn’t have the same texture.

4 cups of flour 1 Tbsp baking powder 1 egg Salt and water 1/4 cup oil Directions Mix everything together in cuisinart until a soft dough is made. Take the dough out and cut the dough in little pieces and make little balls and put on counter top. (the size of nectarines) Take each ball and flatten it as thin as you possibly can. It will stretch and keep stretching it the max. Once this is done, you can now put it a frying pan, without any oil. If you have a square flat frying pan it is the best. But a round flat one will do.

You will work with the dough with your hands as it is cooking and you have some oil in your hand to be able to stretch the dough better. You need to flatten it till paper thin as it is cooking. The cooking doesn’t take long.

When it has turned golden, take it out and place on plate. Continue with each ball but put a piece of wax paper between each crepe so they don’t stick together. Use all the little balls We only eat this at mimouna. We have never done it at any other time. We serve it with jam, honey, butter or other. Everyone in the family comes just

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to eat this, when they don’t I save some for the ones who missed out on it.

They come and get it the next day.

SFENZ, Moroccan doughnuts These doughnuts are our specialty. They are so good that you can’t only eat one. In July 2008, I was in Morocco with my mother and sister and we went ballistic when we found this little place, the size of a powder room where the guy was making these sfenz and selling them by the dozens every minute.

We of course bought a bunch and enjoyed every morsel. We don’t make them often cause it takes too long, but any time we get a chance to have them, we don’t miss out on it.

Cooking time is only 4 minutes per beignet 1 cup flour 15 grams of yeast 1 cup of warm water Sugar for dusting, or honey 1 tsp salt Oil Preparation: Put the flour in a large metal bowl. Add the salt. Dilute the yeast in a 1/2 cup of warm water and add to flour and mix. (by hand). Add 1/2 cup of water and keep kneading the dough. It should be soft and elastic. That’s about all there is to these, but they are good.

Once it’s nicely mixed cover the bowl, put aside and let it rise for about 3 hours.

Heat oil and knead the dough some more.

To get them ready, oil your hands a little and take a little bit of the dough and form a little ball, the size of an egg. Flatten it lightly and make a hole in

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the middle with your finger. It should have the shape of a crown. (A deep fryer would be the best) Fry it in hot oil for 4 minutes turning it over once.

Once golden take out and drain on paper towel. Cover with sugar and serve preferably hot. (you can also serve them with honey).

ALMOND CIGARS. Another specialty you don’t often see Almond Stuffing 2 cups of ground blanched almonds 1 egg yolk or white 1/2 cup sugar Zest of one lemon Combine all ingredients and mix well with hand till texture is like a paste.

Form small finger shape like pieces with the almond paste and put in a dish, cover with plastics and refrigerate overnight.

Dough: 1/2 cup of melted Crisco oil (do it in microwave) 1/2 cup of oil 1 cup of water 1/2 tsp salt 3 cups flour Additional ingredients needed 1 egg white beaten, and oil for frying.

Directions for dough: Combine the oils, water, salt and add flour one cup at a time while mixing well by hand till dough is smooth. Not too soft not too hard. Divide the dough in half and use a rolling pin to spread and flatten each piece of dough in a thin layer. Roll each layer into a log. Wrap the logs in a plastic sheet and refrigerate overnight Next day, when you are ready to make cigars, slice the logs (dough) to create circular pieces. Use a rolling pin spread each little piece of dough very thin again. Place one almond piece in the front of the circular piece of dough and begin rolling the dough over the almond paste to create a cigar shape. Fold the ends to enclose the paste completely. Use the egg white to

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secure the ends of the cigars, so it wouldn’t open. Continue till all the dough and almond paste is used and cigars are all made.

Using a deep fryer, heat the oil at medium. When oil is hot (not burning hot) drop one cigar at a time to fry till golden. Make sure you do not burn the cigars. Keep watching. Remove and put in a strainer so excess oil drips.

Honey 2 cups of sugar 1 cup of water 1 lemon sliced very thin Simmer everything at medium heat till texture has thickened. Be careful it doesn’t burn. You must watch for it to thicken and becomes syrupy.

Prepare the honey as above. When honey is ready, dip one cigar at a time and continue till all cigars are covered with honey.

Cigars are now ready to eat. Yields about 24. They can be stored in a plastic container or even frozen. Yes, this is a lot of work, and we appreciate them even more cause we know how hard we worked at them.

STUFFED DATES 24 pitted dates 1/3 cup ground almonds 1/3 cup sugar 1 tsp almond liqueur 1 egg white To make almond paste: Mix the ground almonds and the sugar. Add the egg white and mix well together with the almond liqueur. Mix well and form into a paste. Roll the paste into 24 little ovals a little smaller than the size of the dates. Stuff the dates with that. Roll them in sugar and place in small paper cups.

You can also add food coloring to the almond paste and have different colours. When you display them they will look pretty in different colours.

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CHEESE CAKE....GAIL You must bake it in a 10 inch pan 1 lb. cream cheese 1 lb. Liberty cottage cheese 1 small container sour cream 1 cup sugar 5 eggs separated 1/4 cup flour Mix cheeses first, beat in other ingredients separately. Yolks one at time. Beat egg whites and fold into cake Bake at 325 for 1hr and 10 minutes turn off over and let stand 5 to 6 hours. This cake doesn’t have a crust.

CHOCOLATE CHIP CAKE , Judy 4 eggs 1 1/4 cup sugar 2 2/3 cup flour 2 tsp. Baking powder 1 cup oil 1 cup orange juice Chocolate chips Mix every thing together, starting with eggs, adding sugar, then Oil. Then alternately juice and dry ingredients. Add chips and Stir. Pour into greased tube pan for 1 hour at 350

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HONEY CAKE (BUBBY Poland) 3 eggs 1 1/4 cup sugar 1cup honey 3/4 cup oil 1 cup strong tea cooled 3 cups flour more if desired 2 tsp. baking powder 1/2 tsp. baking soda Rind and juice of 1 lemon Sprinkle nuts on top Beat eggs and sugar till well blended, add honey and oil. Mix in the flour, baking powder, baking soda alternately and add, rind and juice of lemon with the tea. (mixing dry and wet alternately).

Pour into a greased tube pan and bake at 325 for 1 hour. Cool completely and turn over. Sprinkles nuts on top.

ESTHER'S ( BUFFY) POPPY SEED BUNT COFFEE CAKE I did try this one a few times, it was good.

1/4 cup poppy seed.

1 cup buttermilk 1/2 cup butter 1/2 cup Crisco 1 1/2 cup sugar 4 eggs separated 1 tsp. vanilla 2 cups flour 2 tsp. baking powder

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1 tsp. baking soda 1 cup chocolate chips.

1/2 cup combined cinnamon, sugar, chocolate sprinkles.

Soak poppy seeds in buttermilk for 1 hour.

Grease bunt pan very well.

Cream butter and Crisco and sugar, until fluffy, add yolks one at a time, beating well , add vanilla Mix together, flour, baking powder and soda and add alternatly with poppy seed mixture to creamed butter. Fold into eggs whites.

Fold in chocolate chips, cinnamon mixture and pour into pan.

Bake at 350 for 1 hour. I found it a little dry.

CHOCOLATE MARSHMALLOW SLICES 2 cups chocolate chips 1/2 cup butter 5 cups mini marshmallows (10 1/2 oz. Package) 2 cup chopped nuts Melt chips, butter and let cool. (I melt everything in microwave for about 1 minute or more - I keep checking). Stir in marshmallows. Add 1 cup nuts.

Try to keep marshmallows intact, without melting them. Shape mixture in long rolls on wax paper, about 2 inches in diameter.

Roll it in wax paper and chill for 15 minutes. Then roll the roll in 1 cup of chopped nuts to cover it completely with nuts. Chill overnight, slice and serve. Keep in cool place.

I always keep a bunch in the freezer; they come in handy when I am stuck with nothing to serve. They last a long time in fridge or freezer.

DUNCAN HEINZ CAKE MIX....

Add 1 Pudding, Any Flavor Depending On Cake Mix 1/2 Cup Oil 1 Cup Sour Cream 4 Eggs

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And Follow Box Directions.

TIPS ON MERINGUES: I used to have trouble with meringues, but now I am more comfortable with them. I will always make my meringues at night while I have other things going on. I start beating the whites, adding a tablespoon of sugar every now and then. It takes up to 20 minutes before I finish. The meringue should be shiny, and if you turn the bowl upside down it won’t fall. That’s when the meringue is ready. One time I forgot that the mixer was running, and - guess what - the mixer broke. But it was great. I got myself the latest model, turning a negative into a positive.

I often have two mixers going at the same time, one for the whites and one for the yolks. I bake the meringues at 225 for about an hour and I will leave them in the oven overnight.

MERINGUE, version 1 1 cup of egg whites to 2 cups of sugar Mix it all and put on double boiler on a very low heat, Beat it at high speed to form a meringue at very low heat, About 20 minutes.

You can use a decorating kit to squeeze the meringue out and form into shapes you like. Or drop by spoonful. Bake at 275 for 1/2 hour, then lower to 20 for another 1/2 hour. You can leave them in oven over night.

Meringues, version 2 1 cup egg white 2 cups sugar Beat the egg whites for longest time, then slowly every now and then add 1/4 cup Sugar at a time.

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As soon as ready put in 250 oven for one hour, turn off oven, then Leave overnight. This is a recipe you can make little ones, or a large circle that you can use as the base of a mousse.

PRETTY LITTLE MERINGUES 4 egg whites 1-cup sugar 1 tsp. Baking powder 1 tsp. Vanilla Bake at 275 for 1/2 hour, then lower to 20 for another 1/2 hour. You can leave them in oven over night.

Make little shapes. When ready, stuff them with chestnut cream and stick two together. Place in a cake plate and add strawberries all over. It looks pretty and it is good.

A. My mother’s meringues 1 cup of egg whites to 2 cups of sugar Mix everything together and put on a very low heat and beat continuously until it thickens, for about 20 minutes Make little shapes and bake at 275 for ½ hour , reduce heat to 200 For half an hour more.

Let cool completely in the oven. Stuff them with chestnut cream, butter cream, or any other cream. You can put the cream between two meringues.

B. More meringue 1 cup egg white 2 cups sugar Beat for longest time and bake at 225 for one hour.

Let cool in oven for as long as possible.

Make any shape you like.

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C. Another Meringue 4 egg whites 1 cup sugar 1 tsp. baking powder , 1 tsp. vanilla The whites should be beaten until stiff and glistening (always).

Place wax paper on the cookie sheet you are using so it will be easy to remove them.

Put in 225 oven and cook for about 1 hour. I like to leave them in the oven overnight. They should come out good and hard.

For meringues, it is most important that you beat the whites stiff and then you add the sugar one tablespoon at a time. I usually keep busy doing something else while the machine is running.

ORANGE MERINGUE TORTE 1 1/4 cup egg whites from about 10 eggs 2 cups sugar 1 tsp. lemon juice 1/2 tsp. salt Preheat oven to 250. Grease and flour back of two 9" layer cake pans.

Beat egg whites very gradually until stiff, adding 1 tbsp sugar at time, while continuing to beat. I keep my mix master running and pour the sugar as I keep doing other things in the kitchen. Add lemon juice and salt.

With a spatula, spread back of pans, being careful not to spread too close to the rim of the pan because in baking, the meringue spreads a little.

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Bake for about 1 1/2 hours.

Allow meringue layers to cool thoroughly before removing from pans.

I often will leave the meringues in the oven for a long time, even overnight.

FILLING 4 egg yolks 1/2 cup sugar 3 tbsp. orange juice Grated rind of 1 orange 2 cups whipping cream Put egg yolks, sugar and orange juice and rind on top of double boiler and beat (over the boiling water until thick). Let it cool completely.

Whip the whipping cream and fold 1 cup of it into yolk mixture.

Spread the filling between the meringue layers and garnish with remaining whipped cream.

MARYLYN'S PEACH CRISP 1/4 cup frozen butter 1/2 cup brown sugar 1/2 cup flour Any fruit and cinnamon Mix everything in processor until coarse .

Put fruits in bottom of pan and cover fruit with mixture.

Bake at 350 for about 40 minutes.

You can use any fruits leftover you have. Mix the fruits with a Little cinnamon, lemon juice and some brown sugar.

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EVELYNE’S DESSERT

MARINATED

ORANGE

AND

GRAPEFRUIT

I have made this dessert for about 10 years now. I changed it over the years and this is the final product, which now I make all year round.

18 oranges, peeled and diced 6 big grapefruits, peeled, with pith off and separated, put only the juicy part Prepare these fruits and put in a large bowl.

SAUCE 1 cup water 2 cups sugar 1/2 cup Peach Schnapps (or any other liquor you prefer) 1 cup of frozen cranberries Mix water and sugar together until sugar is all melted, in the microwave for about 5-7 minutes, stirring every 2 minutes. Once mixture is bubbly, put cranberries in and put back in microwave for a two minutes or until cranberries are soft, but not mushy. Take out the mixture, add the liquor and stir. Pour it hot, over orange mixture and let it chill for about 24 hours.

This is the most refreshing and excellent dessert. Serves about 30 persons.

But don’t throw away the leftovers - they can last for 2 to 3 weeks.

I adjusted this recipe and added 1 can of chopped pineapple, using the juice as part of my water. I ve also added lichee nuts and used the liquid, Measure the juices to bring the liquid to two cups.

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ORANGE MARMALADE MORROCAN STYLE 6 large oranges with thick skin 6 cups of sugar 6 cups of water As you can see, for each orange there is a cup of sugar and a cup of water, so you can increase or reduce the amount.

The night before, grate the rind out of the oranges; be careful to only remove the orange zest. Let them sit in water overnight.

Step 1. Put 4 little slits through each orange, (as if you were to quarter the oranges) but keep the orange together.

Step 2. Boil the oranges for about 15 minutes; they have to stay a little hard.

Step 3. Dilute water with the sugar over a low flame.

Once this is well diluted, divide in two pots.

Add the drained oranges to one of the pots and let simmer.

Step 4. As the water with oranges decreases, add the rest of water and sugar mixture from other pot about a 1/4 cup at a time. Keep doing this until you see the oranges are golden brown and have flattened out a little.

Let cool completely and transfer to jar with a tight cover. This keeps forever.

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CHOCOLATE MOUSSE 1 6 - 1 oz. squares semisweet chocolate 3 tbsp. strong black coffee 1 tbsp. orange juice 1 tbsp. Rum or Brandy 4 eggs Put the chocolate, coffee and orange juice in a bowl and heat on high for 2 minutes in microwave, stirring once. The chocolate should have melted. Stir until smooth. Add the rum or brandy.

Separate the eggs and add the yolks to the chocolate, beating well (by hand).

Allow the mixture to cool.

Beat the egg whites until stiff peaks form. Fold one or two tbsp. of the egg white into the chocolate, then gently fold in the remainder with a metal spoon. Be careful not to let the mixture become flat and heavy.

Pour into a serving bowl and chill for 3 hours before serving.

CHOCOLAT MOOSE N.Y.C. 6 eggs separated 12 oz. semi sweet chocolate 3/4 stick of butter A little coffee or grand Marnier 3/4 to 1 cup of sugar Small whipping cream.

Beat egg yolks with sugar . Beat egg whites separately.

Melt chocolate with butter add a little liquid (coffee or grand Marnier) Mix cooled chocolate to yolks, and then fold in whites.

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Put half mixture in bottom of pan and cook. Mix the other half with whipped cream (already whipped) and put in fridge.

When one is cooked. Pour the uncooked over the cooked and decorate as you please.

CHOCOLATE MOUSSE 2 10 eggs separated 10 ½ oz. bittersweet chocolate 1/2 cup sugar 1 tbsp vanilla 1 ½ stick of margarine Melt chocolate and margarine together. Add vanilla.

Beat egg whites with 1/4 cup sugar. Beat egg yolks with 1/2 cup sugar.

Fold cooled chocolate in yolks, and then fold into the whites.

In a 12-inch spring foam pan, pour ¾ of the batter.

Bake at 350 for ½ hour. The cake will rise then fall. Pour remainder of batter in hollow of the cake. Refrigerate.

I sometimes like to add whipped cream to the second batch of batter to make the cake even richer. (Like it’s not rich enough).

CHOCOLAT MOUSSE 3 1 1/2 pounds semisweet chocolate chips 1/2 cup prepared espresso coffee 1/2 cup grand Marnier 4 egg yolks 2 cups heavy cream ( whipping) save one to decorate 1/4 cup sugar 8 egg whites. Pinch salt , 1/2 tsp. Vanilla Melt chocolate chips and add coffee and stir, Add grand Marnier and let cool Add egg yolks, one at a time and beat by hand.

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Add 1/4 cup sugar to whipping cream while beating in. Save ½ cup or more for decoration.

Whip egg whites and fold into whipped cream Stir about 1/2 cream and egg mixture into chocolate mixture. Then Fold remaining cream. Mix gently with chocolate mix.

Pour into pan and refrigerate for about 2 hours or more. Top with whipping cream.

CHOCOLATE MOUSSE, Connecticut 6 1oz. Squares semisweet chocolate 3 tbsp. Strong black coffee 1 tbsp. Orange juice 1 tbsp. Rum or brandy 4 eggs.

Put the chocolate, coffee an orange juice in bowl and heat on high For 2 minutes. Stirring once.

The chocolate should have melted. If not, heat for a further 1-minute. Stir until smooth. Add the rum or brandy.

Separate the eggs and add the yolks to the chocolate, beating well.

Allow the mixture to cool Beat the egg whites till stiff peaks form. Fold one or two tbsp. of the egg white into the chocolate, then gently fold in the Remainder with a metal spoon or spatula. Taking care not to let the Mixture become flat and heavy.

Pour into a serving bowl and chill for 3 hours before serving.

This comes out thick and chocolaty, but a bit bitter.

LOW CAL CHOCOLATE MOUSSE 2 square unsweetened baking chocolate 1/4 cup strong black coffee 15 oz. Part skim ricotta cheese 2 tsp. Vanilla extract

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1 tsp. butter flavoring 4 tbsp. fructose , 4 packages equal Melt the chocolate in black coffee in a saucepan over low heat. I often use the microwave to melt the ingredients.

Cool Combine the remaining ingredients in a food processor. Bend Into smooth. Add the cooled coffee/chocolate mixture and blend.

Pour into 8 serving dishes and chill. 100 calories per serving.

CHOCOLATE RASPBERRY MOUSSE 4 oz. melted semi sweet chocolate 1/3 cup raspberry 1/4 cup sugar Dissolve sugar and syrup till clear and add chocolate.

(I make my own syrup with frozen raspberries, cooked and put through sieve. It is a pain, but if you make a lot it stays good forever in freezer. See recipe on page 16 – Dream pie) Beat 2 egg whites until stiff and fold into chocolate mixture, (once it has cooled off). Then fold 2 cups of whipping cream. Let it chill. (I usually double the recipe).

You can keep it as a mousse or put it on top of a meringue layer, add another meringue and cover it with another kind of mousse, or decorate as you please.

CHOCOLATE MARSHMALLOW MOUSSE 1- 8 oz. bar of chocolate, chopped (you can use 1 cup of chocolate chips if you prefer) 1 1/2 cups mini marshmallows (or big ones cut up) 1/3 cup milk 1 cup whipping cream Put chocolate, milk and marshmallows in microwave to melt for a minutes or more. Stir and cool.

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Fold whipped cream with mixture, and pour in mold or molds. Refrigerate.

You can also use it as a filling for layered cakes. Or, pour it over a cookie crust

COFFEE MOOSE.... REBECA'S 1 package chocolate wafers 1/4 cup melted butter 3 tsp. Instant coffee granules 3/4 cup boiling water 4 cups mini or 38 big marshmallows 2 cups whipping cream.

Crush wafers to crumbs and mix with butter. Pan on bottom of Spring form pan. Save some for decorations.

Mix coffee with boiled water and dilute, then put marshmallows And butter with it and melt them in microwave Stirring a few times.

Cool. Then whip mixture until fluffy Fold in mixed whipping cream and pour into pan.

Can be frozen. Even better frozen. Decorate as you please.

STRAWBERRY SORBET 2/3 cups sugar 2/3 cup boiling water 3 cups purĂŠed fruits 1 tsp. vanilla 1 egg white, beaten Mix sugar in boiling water, let cool.

PurĂŠe fruits, add vanilla and sugar mixture. Freeze overnight.

Place frozen mixture in food processor, cut up in chunks, and pulse on and off to smooth consistency. Fold in beaten egg white and refreeze.

I make this every Passover and everyone likes it. I double the recipe and pour it into the Tupperware celery keeper. This way I

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serve it on a long tray and cut slices. It is a favorite of my nieces and nephews. People with high cholesterol will love this one.

Serve 10 minutes after you take it out of freezer. It thaws quickly.

SORBET .... CALLED ICES 1 cup water 1 cup sugar 1 package lime Jello 1 cup pineapple juice 1 cup orange juice Boil water and sugar together (you can use the micro). add the Jello and juices, mix together well, and put in freezer for few hours. Take out, let sit a few minutes. Mix with mixer until double volume. Put in individual glasses and freeze again. Serve right out of freezer.

TRIFLE 1 package instant pudding 1 small sour cream 1 cup milk Sponge cake bought or made, cut up in chunks Can of peaches, pineapple and fresh strawberries Some wine to sprinkle on cake Mix pudding and sour cream in food processor and pour milk over while machine is running.

Put half of cake at bottom of bowl and sprinkle juice of peaches on top of cake. Put pineapples on this first layer. Put another layer of cake, sprinkle with pineapple juice, and put peaches on top. Pour pudding on top of peaches. Put next layer of cake and sprinkle with wine. Decorate with strawberries and whipping cream.

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CRANBERRY COFFEE CAKE ½ cup margarine 1 ¼ cups sugar 1 tsp. vanilla 3 eggs 2 cups flour 2 tsp. baking powder ½ tsp. baking soda ½ tsp. Salt 1 ¼ cups sour cream 2 cups chopped cranberries Topping: ¼ cup packed brown sugar 2 tbsp. Flour 2 tbs. chopped almonds, or walnuts 1 tbsp. margarine ½ tsp. cinnamon Cream thoroughly margarine, 1 cup sugar and vanilla in large bowl with mix master. Add eggs, one at a time, beating until fluffy. Combine flour, baking powder, baking soda and salt. Add flour mixture and sour cream alternately to creamed mixture, ending with flour. The batter will be quite thick.

Combine cranberries with remaining ¼ cup sugar. Spread half the batter in greased tube pan, sprinkle with cranberries; top with remaining batter.

Combine topping, sprinkle over batter.

Bake at 350 for 50-55 minutes. Serve warm or cold.

ZUCCHINI CAKE 1 cup nuts 2 cups unpeeled shredded zucchini 3 eggs 2 cups sugar

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2 tsp. Vanilla 2 cups flour 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. Salt 1 tbsp. cinnamon 1 cup raisins 1/2 cup walnuts Beat eggs, sugar, add oil, vanilla till fluffly, add zucchini and blend. Add dry Ingredients till well mixed. Add raisins and nuts. Cook in 13 x 9 pan , or in a tube pan. At 350 for 1 hour POUND CAKE 8 eggs 1 ½ cups of sugar ¾ cup oil ¾ cup orange juice 3tsp. baking powder 2 ½ cups flour Beat the eggs, sugar very well. Add the oil and then the flour and orange juice alternately. Bake for 1 hour at 350.

GENOISE: ESTHER, I MADE MY BIRTHDAY CAKE 2005 WITH IT. 6 eggs 1 cup sugar 1 cup flour (put through a sift) ½ cup melted butter, cooled Mix the eggs and the sugar for about 10 minutes.

Sprinkle the flour slowly over the eggs and mix delicately . Pour the butter slowly in and fold.

Put in oven at 350 for 10 to 15 minutes.

For a chocolate genoise, ¾ cup flour, ¼ cup cacao

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YOGURT MARBLE CAKE (MOCHA) (Australia) This was given to me by Suzan. I have made it and it was Good.

5 eggs 2 1/2 cups four 2 cups sugar 1 cup oil 3 tsp. baking powder 1 cup yogurt (firm style) you can use sour cream 1 tsp. vanilla 4 tsp. cocoa 2 heaping tbsp. instant coffee In mixer, beat eggs well. Add sugar, vanilla, oil, coffee keep mixing. Add yogurt, baking powder and slowly add flour.

Add cocoa to the remaining mixture - blend well and then pour over mixture in pan. Stir with knife to create marble effect.

Bake at 350 for 50 to 60 minutes.

Cake should spring back when touched.

Fudge topping: Melt 2 unsweetened chocolate square Add 2 tbsp butter and stir Add 2 tbsp icing sugar and 1 tsp. Coffee Keep mixing till all ingredients are well blended.

Spread over cake.

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BLEUBERRY TARTE, Gladys 2 cups flour 1 ½ stick of margarine 3 Tbsp. sugar Cut everything with fork till coarse and then add 2 Tbsp. vinegar.

Mix well. Pat down the dough in a nice flan dish, even a quiche dish.

3 boxes blueberries ¾ cup sugar ½ tsp. cinnamon 3 Tbsp. flour Mix all gently and place on top of dough. Cook for 20 minutes at 325.

AMAZING CHOCOLATE TORTE 1 cup pecan 1 square semi sweet chocolate 8 oz. Chocolate wafers 1/3 cup melted butter 2 tbsp. Sugar 1/2 cup chilled butter cut in chunks 1 1/2 cups icing sugar 3 eggs 3 square unsweetened chocolate melted and cooled 1 1/2 cup chilled whipped cream 1/2 cup maple or corn syrup 4 cups mini march mellows 1. Melt 3 squareS of chocolate, On low fire and let it cool. I use the micro wave to melt chocolate.

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2. Make wafers into crumbs and mix with butter and 2 tbsp sugar.

Press mixture in 10 inch spring form pan. And bake bottom at 375 for 7 to 8 min. Then let cool 3. Mix 1/2 cup butter and icing sugar and eggs, in cuisinart keeping the top open. Add cool melted chocolate and pulse. Pour Over crust and put in freezer.

4. Chop pecans coarsely.

5. Whip cream with syrup and fold marchmellows and pecans to it.

Pout over frozen part Sprinkle with grated chocolate. This is a very very rich cake.

COOKIES COOKIES COOKIES

Many of the cookies recipes (the Moroccan ones) call for flour of course but there isn’t any measurements. You add the flour as you prepare your dough and depending on the consistency that’s when you stop with the flour. After trying once you’ll get the trick. Most of these recipes have been given down from generation to generation and back then, who measured anyways. But when we work with these recipes we also figure things out as we go along. But you do have good instructions, so have fun with them.

As for the cakes, there aren’t that many cakes in the Moroccan repertoire. There is one famous one, but mainly there are what we call Pasta, which is similar to a pound cake but even lighter but there are mostly little different cookies COURONNE DE MAMAN 4 eggs 1 cup oil 1 cup sugar 1/2 cup water

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1 Tbsp. Baking powder Mix everything together adding as much flour as needed. Dough should not be too thick or too soft. Like pizza dough. Put through a meat grinder that has a special nose so that it comes out in long rope like forms. Cut about 10 inches of this rope and form them into a circle. With a knife, put some slivers 1 inch apart all around the circle.

If you don’t have the machine you can roll out the dough in long ropes and form your circles from there.

Bake at 350 till golden brown.

GALETTES SALEES MAROCAINE another version 1 cup of flour 1 tbsp oil 1 tsp salt a little water Put everything together and knead the dough by hand. Form into a ball and punch it down. Roll it out to a thin thickness and cut shapes as you like.

Make a design on each shape by running a fork all along in different directions. Bake at 400 for about 10 to 15 minutes. Golden brown. Keep an eye on them so they won’t burn.

MOROCCAN COOKIES, my mother’s 2 eggs 3/4 cup oil 3/4 cup sugar 1/3 cup water We do the same thing here, mixing everything and adding flour till dough is good consistency, soft and pliable. Roll out and make shapes, squares or circles.

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Bake at 350 for about 20 minutes.

All the above gallettes have to be cooked at 350 for about 20 minutes RRIBA , Maman (like melting moments) 1 cup crisco 1 cup icing sugar, sieved through cuisinart 2 cups flour Put the Crisco in cuisinart, add icing sugar, add flour slowly until the consistency is not too hard and not too soft.

Mix well , form into balls and cook at 300 for 20 minutes

SABLE (melting moments) This is my husbands favorite, they are addictive, you eat one, you need to eat more.

1 cup icing sugar 1 cup of vegetable oil 2 cups flour Combine icing sugar and oil in a mixing bowl (I also used my cuisinart) and blend well. Add the flour 1/2 cup at a time and keep mixing. The texture should be soft and manageable to form little balls.

Shape little balls and put them on a cookie sheet, but press them with your thumb to flatten them up a little, place a blanched almond on top or leave it with nothing. You get about 2 dozens Bake at 300 for 15 minutes or until they are golden. Keep watching.

FAZUELOS, my mother use to make them for a bakery (pictured on the front cover) These are like fried won tons, but rolled together 1 egg

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2 tbsp water 1 cup flour Oil for frying Using the dough blade of a food processor, combine all ingredients and mix till smooth consistency. If too loose add flour, if too thick add a little water or egg, depending on texture.

Once dough is at the desired texture, which is smooth and can easily be rolled out, roll with a rolling pin to form a thin sheet. Cut the sheet in long strips approximate 2 to 3 inches wide. You can also use a pasta machine to make these strips. The machine will get them thinner and longer. It is better when it is very very thin. And of course better with the machine.

You will need 15-inch long strips by 2 to 3 inches wide. In a small deep fryer, add enough oil to be able to deep fry the dough at medium heat.

When oil is hot, but not burning, insert a fork at the tip of the strip of dough (this should be like holding the top of a ribbon high on one hand and the end of the ribbon is attached to the fork, low on other hand). Dip the fork with the dough attached to it into the oil and fry. As the piece of dough on the fork is frying the dough will inflate, roll the fork over fresh dough to fry and continue rolling on itself quickly not to burn the dough, till the entire strip is cooked and forms a layered roll.

This sounds complicated but once you get the hang of it, it will be simple.

The idea is that it comes out like many fried won ton stuck and rolled together.

Sprinkle icing sugar, or normal sugar or syrup or honey on them.

GALETTES MAROCAINE SUCREES. My sister’s 4 eggs 3/4 cup oil 1 cup water 1 tbsp. baking powder 1 1/ 2 cup sugar Mix everything and then add as much flour as you need to make soft dough.

You should need about 4 cups of flour. Dough should be soft.

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Mix it all together. Roll out the dough not too thick and cut desired shapes.

Bake at 350 until golden

GALETTES SALEES MAROCAINE another version 1 cup of flour 1 tbsp oil 1 tsp salt a little water Put everything together and knead the dough by hand. Form into a ball and punch it down. Roll it out to a thin thickness and cut shapes as you like.

Make a design on each shape by running a fork all along in different directions. Bake at 400 for about 10 to 15 minutes. Golden brown. Keep an eye on them so they won’t burn.

ALMOND COOKIES 3 ½ cups of ground almonds 2 cups sugar 2 egg whites, lightly beaten to foam Toasted slivered almonds In a large bowl, mix together the ground almond and sugar.

Fold in the egg whites, reserving about a tsp.

Moisten your hands with the egg white and form little balls, smoothing them by rolling them between your palms. Arrange the balls on a buttered baking dish. Top each with a toasted almond. (You may flatten them a little with your fingers).

Bake in 375 oven until firm and lightly golden for about 30 minutes.

BUTTER CREAM WITH NUTS 4 large egg yolks 1 cup whipping cream

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3/4 cup sugar 1/4 cup cold water 1/2 cup coarsely ground walnuts, hazelnuts, or almonds Boil sugar and water together in micro until sugar dissolves. Pour slowly the sugar/water mixture over the yolks and beat slowly. Let cool.

Add whipped whipping cream to yolk mixture and fold, adding 1/2 cup of nuts and 1 tbsp. Frangelico or Amaretto and 1 tbsp. vanilla.

Use as a filling for cake, inside meringues or decoration on top of cake.

BROWNIES 1/2 cup cake meal 1/4 tsp. salt 6 tbsp. cocoa 2 egg whites 2/3 cup sugar 1/2 cup chopped walnuts 1/2 cup oil Stir cake meal, salt and cocoa together. Beat egg whites, sugar and oil together. Stir cocoa mixture in the egg mixture and mix thoroughly. Stir in the nuts.

Bake in a greased 8" square pan at 350 for 20 to 25 minutes.

COCONUT MACAROONS, MY MOTHER’S STYLE 4 egg whites 1/2 cup sugar 1 cup grated coconut Beat the whites and add sugar slowly until very stiff. Add the coconut and mix well.

Form little round balls. Roll balls in icing sugar and put in little paper cups.

Bake at 200 for one hour.

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GALETTES MAROCAINE 4 Eggs 1 cup oil 1 cup sugar 1 Tbsp. baking powder ½ cup water Mix it all together, adding flour to form soft dough. Roll it out and do the same thing as the ones above. Bake at 350 until golden brown. About 20 minutes AMARETTO COOKIES 4 eggs 20 oz. sugar 3 Tbsp. flour 1 tsp. baking powder 1 tbsp. almond extract 3 tbsp. cocoa powder 2 lbs. crushed almonds sugar Beat eggs and sugar. Mix in remaining ingredients. Form into small balls and roll in icing sugar. Bake for 15 minutes at 300 degrees COCONUT MACAROONS 4 cups of finely shredded coconut 1 cup of sugar 2 eggs 2 yolks 1/2 tsp baking powder

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1/2 cup of icing sugar Combine all ingredients in same sequences as above in a mixing bowl.

Using your hands mix thoroughly. If consistency is too thick add another egg yolk, if too loose add more coconut.

If mixture sticks to your hands, oil your hand a little and form small balls.

Dip them in icing sugar so all sides are covered and place in paper cups.

Bake them in a preheated oven at 300 to cook for 15 minutes or until golden.

Keep watching so they don’t burn.

Remove from oven and let cool off before you place them in a plastic container to store. Yields about 2 dozens.

COCO DE MAMAN 6 cups coco 2 cups sugar 2 teaspoon baking powder (generous) 2 yolks and 3 eggs Work with the mixture by hand very well. ( you can do it in a food processor as well) , As you knead the mixture, feel the texture not too soft and not too hard. If too soft add coconut, to hard add egg. Shape into little balls, size of golf ball. Roll them in sugar and put in little paper cups. Bake at 300 until they crack. Take out and cool. They freeze very well. .

BUBBY'S MENDEL BREAD (biscotti) (Poland) 4 eggs 1 1/2 cup sugar 1 1/2 cup oil 2 tsp. Baking powder Nuts. Pinch of baking soda Mix everything together , form into a loaf and put on pan . Sprinkle a little mixture of cinnamon and sugar. Bake at 350, for 40 minutes, take out and while warm, cut ½ inch slices and return to oven for 10 more minutes. Turn

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oven off and leave in oven as long as you want.

You may add chocolate or cocoa into mixture for different taste.

Oh HENRY’S CHOCOLATE GOODIES (Marilyn ) 3 /4 cup milk chocolate chips 3/4 cup butterscotch chips 3/4 tin chow mien noodles 1 cup peanuts Melt chips in microwave, Add noodles and peanuts.

Drop spoonfuls on lightly greased foil. Put in fridge COFFEE HAZELNUT BISCOTTI 1 large egg 2 Tbsp. Frangelico 2 Tbsp. Cocoa unsweetened 2 tsp. instant coffee granule 1 tsp. vegetable oil 2 large egg whites 1 1/3 cup flour ½ cup whole-wheat flour ½ cup sugar ½ cup packed brown sugar ½ cup chopped (coarsely) hazelnuts 1 tsp. baking powder 1/8 tsp. salt 2 tsp. ground coffee beans Cooking spray Preheat oven 300 degree F.

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Microwave liqueur for 10 seconds. Add cocoa and coffee and mix till smooth. Add oil, eggs and mix with whisk.

In processor, mix flour, baking soda, salt, sugar, hazelnuts. Add ground coffee, pulse two times or until blended. Slowly add liqueur mixture through feed tube while machine is running until dough is formed. Add 6 Tbsp hazelnuts, pulse. Dough will be sticky. Take out and knead the dough till smooth. Roll out into a loaf and place on greased cookie sheet. Cook for 28 minutes at 300. Take out, slice and turn on side and cook another 20 minutes , turn to other side and bake another 10 minutes.

These cookies come out extremely hard, you may choose to cook them for less time to make them softer. Other wise make sure you dip it in tea .

GATEAU DE HZIN , Maman (Morrocco) Flour 3 eggs 1 tsp. oil 1 tsp. baking powder Oil for frying Mix the eggs and oil together, Add flour, a little at a time and baking powder until a doughy consistency.

Soft enough to roll, very pliable. Start with one cup and add until the right consistency.

Roll out in shape of ropes about 1/4 inches thick and cut in little 1/2 inch pieces. (They should be the size of peanuts or a little larger) In a deep fryer put some oil about 1/2 cup. Fry these little balls like shapes until golden. Remove from oil and cool.

Put them in a flat pan and pour caramel over them and coat all of them with the sauce. Flatten them out on a cutting board. Cut them into squares or rectangles to the size you want. (about 2 inches square) To make the caramel. Put 2 cups of sugar to 1 cup of water over low heat.

Stirring continuously until thickened. When it starts becoming sticky, you have your caramel which you will pour over the little balls and then flatten

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them, by hand or put a parchment paper over then and roll out with a rolling pin. Cut them into squares.

ALMOND BISCOTTI, EVELYNE’S 6 eggs 1 ½ to 2 cups of sugar 1 cup of oil 1 tsp. baking soda 4 tsp. heaping baking powder 4 to 5 cups of flour 1 cup chopped toasted almonds Beat eggs and sugar and gradually add the oil. Mix in baking powder with flour, add flour to eggs, stir in the almonds. You should have 4 rolls.

Bake on parchment paper at 350 degrees until golden. Take out of stove, slice and put back in oven for another 20 minutes. You can leave them in the oven longer if you like them very crispy.

ESTHER’S CRANBERRY BISCOTTI 1 cup dried cranberries (you may soak them first in hot water then drain) 2 eggs ½ cup oil ¾ cup sugar 2 tbsp zest of orange 1 tsp. cinnamon 1 ¼ tsp. baking powder 1 tsp. vanilla ¼ tsp. salt ½ tsp. almond extract ¼ tsp. salt 2 cups flour (you might have to add some more if dough is too sticky) 1 cup slivered almonds

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Beat eggs, oil and sugar together till smooth, add the rest of ingredients and mix until it forms a smooth dough, not too sticky and not too heavy.

Put on greased cookie sheet, or parchment paper on cookie sheet, form into a loaf, Depending the size of the biscotti you want to make, you may have two loaves.

Bake at 350 for 30 minutes, slice and put back in oven for another 20 minutes.

If you want them very hard, you can turn off the oven and leave them until warm, if you prefer them a little softer, take them out after the second time you put them back.

ALMOND MACAROONS 2 cups of ground toasted almonds 1 egg 1/2 cup of sugar 1 tsp ground clove Directions Combine all ingredients in a mixing bowl; knead very well with hands till thoroughly mixed. For small balls, which you dip in icing sugar so all sides are covered and place in small paper cups.

Warm up the oven at 250. Place the macaroons in an oven tray and cook for 15 minutes.

Keep an eye on them and when you see cracks are forming you know that they are ready to remove from oven. Let cool off before you store in plastic container. Freezes well. These are my nephew’s favorite and we make them specially for him to take back to Florida when he comes in .

GAZETTE LEMON BISCOTTI 3 eggs 1 Âź cup sugar 1/3 cup extra virgin oil or normal oil

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1 tbsp. grated lemon rind 1 tsp. almond extract 2 ¾ cups flour 2 ½ heaping tsp. baking powder ½ tsp. salt 1 cup whole almonds, coarsely chopped 1 egg white ½ cup slice almonds In large bowl beat egg, add sugar, oil , lemon rind and almond extract. In another bowl combine flour, baking powder, salt. Stir into egg mixture to make soft, sticky dough, stir chopped almonds.

Turn out onto lightly floured surface. Shape into a ball and divide in half.

Shape each into a loaf and place on greased baking sheet. Brush egg white on top and sprinkle sliced almonds on top in single layer.

Bake at 325 for 25-30 minutes Transfer to cutting board and slice. Arrange slices upright on baking sheet and put back in oven for another 20-25 minutes. Makes 3 dozens.

ALMOND BISCOTTI, MICKEY (Italy) 6 eggs 1 ½ to 2 cups sugar 1 cup oil 1tsp. baking soda 4 heaping teaspoons baking powder 4-5 cups of flour Almonds, brown, toasted and chopped Beat eggs and add sugar gradually, then add oil. Mix in baking powder with flour. Add flour to egg mixture till thick. Stir in the Almonds.

Shape into loaves on waxed cookie sheet. Smooth top and side.

Bake at 350 until golden Remove from oven, slice and put back in oven for another 10 to 15 minutes until lightly golden.

Return to oven and bake at 325 for 25-30 minutes Makes 3 dozens

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TERRY’S BISCOTTI 4 eggs ¾ cups sugar 1 ½ cups flour 1 tsp. vanilla Juice of ½ a lemon 1 cup almonds ¾ cup cranberries, ¾ cup pistachios ¾ cup raisins, Rind of lemon Beat eggs and sugar together , add flour, vanilla, lemon juice and rind.

Add almonds, pistachios, raisins, cranberries Batter will be very loose.

Spoon on to parchment. Bake at 350, when almost ready, take out and slice thinly and put back in oven until lightly golden, another 5 to 10 minutes.

CHOCOLATE CHIPS, Cookies, 1 cup flour ½ tsp. baking soda ½ tsp. salt ½ cup shortening 2 oz. chocolate chips 1 cup brown sugar 1 large egg ½ cup sour cream 1tbsp. vanilla Oven at 350. Sift Flour, baking soda, and salt together. Put aside

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Stir shortening and chocolate and melt together. Cool.

Add brown sugar and beat with electric mixer. Add egg and beat. Stir dry stuff, then sour cream and vanilla.

Drop batter by teaspoon on sheet. Bake 10 minutes. Put on rack to cool.

Drizzle warm icing.

Icing: ¼ cup coffee, 1 ½ oz. chocolate 1 cup sugar Melt coffee, chocolate and whisk sugar in.

Pour over cookies if you like.

CRANBERRY SQUARES 1 ½ cup sugar 2 large eggs ¾ cup (1 ½ stick) unsalted butter 1 tsp. almond extract 1 ½ cups flour 2 cups fresh or frozen cranberries ½ cup chopped almonds or pecan.

350 oven for 1 hour Beat sugar, eggs, for 2 minutes. Beat in melted butter and almond extract.

Add flour and stir in cranberries and pecans.

Pour in pan and bake until cooked. Cool completely. Cut into squares.

HUMENTASH COOKIE DOUGH 4 cups flour 2 tsp. baking powder ¾ cup shortening 1 cup sugar ¼ cup cooking oil 3 eggs ¼ cup orange juice

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Stir together flour, baking powder and set aside.

Beat shortening for 30 seconds then add sugar and oil. Add eggs and orange juice beat till fluffy. Beat at low speed till combined. Gradually add flour and juice alternately mix well. Divide dough and wrap it in plastic.

Chill for 3 hours or freeze for one.

Take out and roll the dough, cut out in circles. Put filling inside and bring three corners together. Very good, and crunchy. Not too easy to work with.

HUMMENTASH 4 eggs, 1 /2 box Crisco 1 cup sugar 1 /2 cup warm water 4 cups flour 4 tsp. baking powder 3 tbsp. oil 1 orange (all of it) ground Salt Mix everything together to form dough. Roll pastry and shape, cut out circles. Put your desired filling inside nuts, prune and raisins and bring three corners together.

Cook at 350 for 15/20 minutes HUMMENTASH.... DOROTHY (Poland) 3 eggs, 2 1/2 cup flour 1/2 cup oil 1/2 cup sugar 2 tsp. baking powder Mix eggs, sugar and oil together, add flour and baking powder. Form into shape you desire and add filling. You can brush some egg on top. Bake at 350f till golden. (same process as above) HUMENTASH (ANOTHER VERSION) Âź cup butter 1/4 lb. Cream cheese

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1 cup flour 2 tbsp. Sugar Mix all and make dough. Fill with prunes, nut and raisins. Brush with egg on top. Bake 350 till golden. (same process as above)

LEMON COCONUT SQUARES. Crust: 1/2 cup butter 3 tbsp. Icing sugar 2/3 cup flour 1/3 cup ground almonds Process all and pat in pie plate. Bake at 350 for 10 to 15 minutes.

Filling: 2 eggs, 1 cup sugar Rind of lemon 2 tbsp. Lemon juice 1/2 tsp. Baking powder 1 cup coconut Beat eggs frothy, add the rest of ingredients and beat for 3 Minutes longer. Pour filling over baked base and bake at 350 for 25 minutes until golden. Let cool. When cool enough you cut in Squares. You can either freeze the squares or freeze the whole thing And then slice before serving. You might want to double the filling so that it will be a little thicker, unless you use a small pan to bake it in.

MOLLIES RUM BALLS 2 cups, almost 1 box vanilla wafers , crushed to powder 1 cup finely chopped almonds 3/4 cup icing sugar 1/2 cup cocoa 1/2 cup liqueur, sherry or other 2 tbsp. Syrup, corn or any pan cake syrup

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Mix everything together in blender. Until moist and sticky.

Make 1" balls and roll them in chocolate sprinkles or coconut.

SCONES, recipe from Esther my sister 2 cups flour plus 2 tbsp 1/3 cup sugar plus 2tbsp 1 tbsp. Baking powder ½ tsp. Salt 6 tbsp. Chilled butter unsalted, cut up into little pieces 2/3 cups of dried cherries, cranberries, raisins, or even frozen , even blueberries 1-cup heavy cream Put together the flour, sugar, baking powder, salt, add butter pieces and crumble with hand or fork to make it coarse. Add the whipping cream, then the berries.

Let dough rise just little, shape in forms you want and bake. At 350 for about 30 to 40 minutes. Delicious LEMON SQUARES 1/2 cup butter 3 tbsp. icing sugar 2/3 cup flour 1/3 cup fine almond Mix the above to form crust and pat on bottom of pan. Bake at 350for 10 to 15 minutes Filling: 2 eggs 1-cup sugar 2 tbsp. lemon juice 1/4-cup butter

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1/2 tsp. baking powder Rind of 1 lemon 1-cup coconut Beat eggs till frothy. Add rest of ingredients for 3 minutes. Add1 cup coconut and mix well. Pour filling over crust. Bake at 350for 25 minutes until golden .

Let cool or put in freezer for 1 hour. Then cut in squares.

NEIMAN-MARCUS COOKIES (Recipe may be halved) 2 cups butter 24 oz. chocolate chips 4 cups flour 2 cups brown sugar 2 tsp. Baking soda 1 tsp. salt 2 cups sugar 1 8 oz. Hershey Bar (grated). (Cadbury chocolate for Australians) 5 cups blended oatmeal 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts (your choice) Measure oatmeal, and blend in a blender to a fine powder.

Cream the butter and both sugars.

Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey Bar, and nuts.

Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at (180) 375 degrees.

CORN STARTCH COOKIES.... ESTHER SOTTO 1-cup margarine Almost 3/4-cup sugar 3 eggs 1/2 tsp. baking powder 1-cup cornstarch Add flour and feel texture. Should be malleable

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Shape cookies and bake 10 minutes or less keep an eye on them

BLEUBERRY MUFFINS 2 cups flour 1/3 cup sugar 3 tsp. baking powder salt Mix all above ingredients together in a bowl 1 egg, well beaten 1 cup milk 1/ 4 cup butter, melted, cooled (1/2 stick) Mix it all together with flour mixture Add 1 cup frozen blueberries, drained, and mix well.

Topping 1 Tbsp. sugar 1 Tsp. rind of a lemon Fill 2/ 3 of muffin tins, Sprinkle with topping and bake for 20 minutes at 425.

CRANBERRY MUFFINS 2 cup cranberries 3/4 cup miracle whip 1/4 cup frozen orange juice, thawed and dilute 2 eggs beaten 2 cups flour 3/ 4 cup sugar 1 /2 cup chopped nuts 2 TSP baking powder

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1 TSP baking soda Mix cranberries, miracle whip and orange juice and eggs.

Stir wet into dry (mix dry together) Bake for 20 / 25 minutes at 350.

PINEAPPLE BRAN MUFFINS 2 cups all bran cereal 1/2 cup milk 2 cups all purpose flour 2/3 cup sugar 4 tsp. Baking powder 1/2 tsp. Salt 1/2 cup oil 1/4 cup molasses 2 eggs, beaten 1 can 14oz. Dole crushed pineapple Drain pineapple, set aside. Reserve 1/2-cup juice. Combine juice, Cereal and milk. Set aside. Mix flour, sugar, baking powder and Salt in bowl. Stir pineapple, oil, molasses and eggs into cereal mixture. Add all at once to dry ingredients. Stir just until moistened.

Divide batter among 12 greased large muffin cups. Bake at 400 oven 20 to 25 min BEIGNES SUCRES....SUSAN 1 egg 1 cup milk 1 tsp. baking powder 1 1/2 cup all purpose flour Honey or sugar to cover them with .

Beat egg in bowl. Add milk and beat well. Add flour and mix thoroughly. Just before frying add baking powder.

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Drop batter by spoonfuls in hot oil. Remove, cover with honey or Sugar.

I always double this recipe. If I don't have any milk I can use Soda water or orange juice. The texture is lighter.

My kids love these beignes, I made them for a snack after school.

PEACH CRISP, Barbie Crust 3/4 cup flour 1/3 cup rolled oats 1/ 2 cup brown sugar 1/ 3 cup melted butter Mix above together and put on top of fruits.

Filling 2 cups sliced peaches, 1 tsp. lemon juice 2/3 cup sugar ¼ cup unsifted flour 1 tsp. cinnamon ¼ tsp. All spice Mix all the filling together, pour crust over and bake at 350 for 30 minutes Joanna’s Buttermilk Pancakes (Florida) 1/2 package of active dry yeast, Fleischmann 2 tbsp warm water 2 cups sifted all purpose flour 1 tbsp. baking powder 1 tbsp baking soda 1 tbsp. sugar 1/2 tsp. Salt 2 cups buttermilk, 1/2 cup heavy cream Shortening for griddle Sprinkle the yeast over the warm water, let stand for 10 minutes, then stir.

Sift into a bowl the flour, baking powder, baking soda, sugar and salt. Pour in the milk and beat into a smooth batter. Then mix in the well the stirred

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yeast and the melted butter. Beat the eggs slightly with the cream and add to the batter.

Heat a large griddle and grease the surface with shortening. Pour out just enough batter and cook the way you like it.

We had it at the capola’s and they were delicious. I tried them at home and they were good too WAFFLES (Florida) 3 1/2 cups sifted flour 2 tbsp. baking powder 2 tbsp. sugar (or use sweet and low) 1 1/2 tsp. salt 4 eggs separated (or use one carton egg beaters) 3 cups milk 1/4 tsp. cooking oil Mix everything together and make waffles.

This is a very good recipe, which this lady gave me at the pool in century village. I always use it.

CREPES SUZETTE.... JOANNE (Quebec) 1 cup flour 1/4 cup sugar Pinch of salt 3 eggs beaten 1 1/2 cups milk 1 tbsp melted butter or margarine 1 tbsp cognac Combine flour, sugar and salt together in a small bowl, stir beaten eggs, milk, melted butter and cognac. Add liquid to dry ingredients and beat with egg beater until batter is smooth. Cover and let the batter rest for one hour.

Make 24 4 1/2 inch crepes.

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CREPES SAUCE 1/2 cup unsalted butter 1/2 cup sugar 1/3 cup orange juice 1/3 cup grand Marnier or orange liqueur 1 tbsp orange rind 1/4 cup cognac Method: Set frying pan on burner, melt butter, stir in sugar, as soon as it Caramelize, add orange juice, add grand Marnier and orange rind.

Bring to a boil stirring constantly and cook until sauce is smooth And little thick.

Dip crepes in sauce one at a time and fold in four with a spoon and Fork. Warm the cognac and pour in pan. FlambĂŠ by adding a match To it.

Serves about 8 serving

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CREAMS CREAMS CREAMS BUTTER CREAM DRESSING FROM WILSON The thick but creamy texture of this flavorful icing makes it ideal for decorating. It can be refrigerated in an airtight container For up to 3 weeks. Rewhip before using. Makes about 3 1/2 cup.

It freezes well.

1/2 cup solid vegetable shortening 1/2 cup softened butter or margarine 1 1/2 tsp. vanilla 5 cups icing sugar 2 tbsp. milk or water Cream butter and shortening with mixer. Add vanilla. Gradually add sugar, one cup at a time. Beating well at medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with damp cloth until you re ready to decorate. For best results, keep icing bowl in refrigerator when not in use. (You can also use a food processor).

HAZEL NUT BUTTER CREAM Use this icing for any cake you wish.

1 1/4 cups roasted and ground hazel nuts 5 tbsp. corn syrup 2 tbsp. Brandy 1 cup sugar, sifted 4 tbsp. Sweet butter softened

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Stir corn syrup in hazel nuts, add brandy. Let set for 20 minutes.

Do this ahead and let refrigerate. Bring back to room temperature.

Cream sugar and butter together and add hazelnut paste and mix.

This cream can be used for anything you want to fill or ice.

WHIPPED CHOCOLATE FROSTING 3 tbsp. butter 1 cup powdered sugar 2 squares bitter chocolate 1 whole egg Pinch of salt 1/ 4 tsp. vanilla 1/4 cup milk Place sugar, milk, egg, salt and vanilla in a bowl over ice water. Stir the egg in until broken and mixture is well mixed.

Melt chocolate and butter together. Add to first mixture and beat until it will hold its shape.

Frost cake. This is a good icing and resembles the bought one. The color is light brown.

RICH CHOCOLATE FROSTING 1 2/3 cups powdered sugar (normal sugar that you blend in food processor for a few seconds) 3 squares unsweetened chocolate, melted 1/8 tsp. salt 1 tbsp. coffee 3 egg yolks 1/4 cup sweet butter, softened 1 tsp. vanilla Sift sugar and add to melted chocolate. Add salt and coffee and beat well.

Add yolks, one at a time, beating well after each addition. Add butter and vanilla and beat well. Spread on sides and top of cake.

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This is a thin frosting, but very good, and hardens after you spread.

CREME DE MARON, chestnut cream 1 1/2 to 2 lbs. Fresh chestnuts 1/2 cup butter 2 tsp. Vanilla powder Icing sugar to taste 2 to 3 tsp. different liqueur to taste.

Peel and boil the chestnuts. You can cook them in the microwave, you have to slit them first. Then put everything in cuisnart and add icing sugar and liqueur to your liking.

Process it until it becomes creamy.

The easiest way is to buy the cream already made for you. Or even the chestnut already cooked and peeled, We want to make our lives less complicated. Use the sauce in between little meringues.

CREME DE CITRON This is an excellent lemon cream sauce to fill for cakes.

I got it from Coup de Pouce, many years ago.

6 eggs beaten 2 cups sugar 1 tbsp. zest of lemon 1 cup lemon juice 3/4 cup butter Blend everything in bowl. Put in micro at high for 10 minutes, but stir every minute, until thick.

Cool and use on anything you want.

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This can be stored in fridge for up to a week.

You may use it for lemon meringue pie.

You can use the traditional way of doing it over the stove, but This one is easier.

STRAWBERRY BANANA TOPPING 1 10oz. package frozen strawberries , thawed 1 tbsp. cornstarch, 1 banana sliced.

Drain strawberries, reserving liquid. Add enough water to reserved liquid to measure 1 1/4 cups. Gradually add to cornstarch in saucepan, stirring until well blended. Bring to boil over medium heat, stirring constantly. Boil 1 minute. Stir in fruit.

CHOCOLATE ICING 4 tbsp. sweet butter 4 oz. semisweet chocolate 3 tbsp. cream 2/3 cup sifted sugar 1 tsp. vanilla extract Melt butter and chocolate together Bean in cream. Sift in sugar and vanilla. Mix. Icing should be smooth, spread while it is warm.

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APPETIZERS AND SIDE DISHES BLINTZ SOUFFLÉ 12 frozen blintzes 1/4 lb. Butter 4 eggs 1 1/2 cup sour cream 1/4 cup sugar 1 tbsp. orange juice 1/2 tsp. salt, 1 tsp. vanilla Melt butter in Pyrex dish. Place blintzes in pan ,folded side down.

Mix beaten eggs and all other ingredients well. Pour mixture over blintzes and bake 45 minutes at 350 or until puffy.

Serve with preserves or sour cream. I made it for Rosh Ha Shana 2003, it was excelled and Rebecca loved it , so did Sid. Two helpings.

CHEESE PIE..... SHARIE'S 1 package cottage cheese 1/4 cup flour 1 cup sour cream 3 eggs Orange juice to taste 1/2 cup sugar.

Mix everything together and bake for 30 minutes at 350.

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FRENCH TOAST. 8 oz. Cream cheese 1/2 cup chopped walnuts 1 tsp. Vanilla 12 slices bread 4 beaten eggs 3/4 cup heavy cream 1 tsp. Vanilla 1 tbsp. Sugar Salt and dash of nutmeg to taste Mix together the cream cheese and vanilla till smooth , add chopped walnuts. Spread on slices of bread, covering each with the another slice. Mix together the eggs, heavy cream, 1 tsp. vanilla, sugar, salt and nutmeg. Dip each slice into the egg mixture, and proceed as for regular French toast, cooking slices in butter over medium heat.

For serving, consider cutting into quarters, sprinkling with sugar And garnishing with orange slices and fresh strawberries. Serve With maple syrup. Serves six.

ZUCCHINI QUICHE 5 large onions diced.

4 large zucchini diced or grated Salt, pepper 6 eggs beaten 1 1/2 cups mozzarella grated 2 tbsp. Flour

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Fry onions and zucchini in butter. Mix all ingredients together and pour into greased quiche dish.

Bake 325 for 1/2 hour I tried the same recipe but I also added grated carrots. It was very good

CALZONE Dough: 1 1/2 tsp. dry yeast 1 tbsp. honey 1 cup warm water 1 1/2 tsp. Salt 1 1/2 to 3 cups flour Mix together the honey and water in a large bow, add the yeast and Let soften. Add salt and mix in flour, small portions at a time, Until the dough is not sticky and is workable. Knead 10 to 15 Minutes. Set in a warm place and cover with a damp cloth and let Rise until double. (1 hour or so).

Filling 1 pound spinach leaves 1/3 cup finely chopped onion 2 to 3 cloves minced garlic 16 oz. Ricotta cheese 2 cups mozzarella, grated 1/2 cup parmesan, 2 tbsp. Butter Salt, pepper and nutmeg to taste Clean the spinach, removing stems. Steam the spinach in a covered pot , until wilted, do not add water. Squeeze out all the water and chop finely. SautĂŠ onions and garlic in butter until soft.

Combine spinach, onion and garlic, cheeses and seasoning.

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Punch down dough, splitting into 6 pieces. Roll each piece into Rounds of about 6 inches by 1/4 inch thick. Put a spoonful of spinach filling on one side of the circle.

Moisten the edge with water, fold over and crimp edges with a fork.

Prick the top in three or four places to allow steam to escape.

Bake at 450 for 15 to 20 minutes until lightly browned.

COUSCOUS: ROSH HA SHANA 2 cups couscous covered with hot water. It is ready when all the water has been absorbed.

Fry up 2 onions in small pieces, 1 zucchini 1 carrot ½ yellow pepper, ½ red pepper Dice all the veggies and stir fry them. Don’t overcook them.

1 tsp. Cumin, 1 tsp. Turmeric, Salt and pepper 1 can chickpeas, fry it lightly till goldlen .

Work the couscous with hands and a little oil, add all the veggies and seasonings , cover the couscous with fried chickpeas.

ROSLYN ‘S FRENCH TOAST. 1 cup brown sugar ½ cup butter, 2 tbsp. Corn syrup Melt and mix together Pour mixture on bottom of 9 x 13 Pyrex Put slices of bread in pan, about 6 5 eggs plus 1 cup 15% cream.

Mix together, pour over bread.

Cook at 350 for 30 to 40 minutes.

I found it a little gummy, but I thought it was delicious.

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CHEESE AND SPINACH TRIANGLES Combine: 1 package frozen chopped spinach, thawed and well drained. Or 1 package fresh spinach cooked and drained.

1 package phylo dough 1/2 pound crumbled feta cheese 10 to 12 oz. creamed cottage cheese 2 eggs 1 small onion, grated 1 finely minced garlic clove 1 1/2 tbsp. Minced parsley, Salt Mix everything together and wrap in phylo dough, or puff pastry dough.

PATTY’S FAMOUS, Enchilada MEXICAN Ingredients Sliced black olives or green ones.

Refried Beans, use as a side dish Old El Paso Enchilada Sauce, mild or hot.

Flour Tortillas Fresh Salsa Cilantro Grated Mexican cheese Chopped green chilies (roasted green peppers) Boneless chicken breastGround beef, shredded Haberno Salsa Corn and bean salsa Method: Spread enchilada sauce in 9 x 13 pan.

Fill the tortilla with chicken, and or meat and all three different salsas, black olives, chili peppers, cilantro and cheese. Put a tortilla in pan, flip it to cover with sauce.

Repeat with all of the tortillas.

Pour enchilada sauce over the whole think and sprinkle cheese.

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Cook in oven at 350 for 15 minutes.

For Refried Beans: Pour refried beans on shallow dish.

Add green chilies. Sprinkle with cheese and diced tomatoes.

Put in oven to warm up.

ROZ ASPARAGUS PIE Crush bar b Q chips, pat on bottom of dish.

Put one layer of shredded cheese over chips, add layer or asparagus, finish with one layer of cheese.

4 eggs , ½ cup sour cream Mix eggs and sour cream and pour over pie. Bake at 300 for 1 hour.

POTATO LATKAS Grate about 10 pounds of potatoes 6 eggs - lots of onions Salt/pepper/ bread crumbs Very hot oil.

Grate potatoes and let drain. Chop onions, fine. Mix everything together and drop in spoonfuls in hot oil.

ELLEN’S NOODLE PUDDING Italian Egg noodles flat… not cooked 3 eggs 2 x 50 grams cottage cheese, solid.

2 ½ cups milk 2 tbsp. vanilla Salt, ¼ tsp.

1 cup sugar or less Raisins, cranberries (a hand full) Put noodles, uncooked in Pyrex.

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Mix eggs, milk, cheese, butter all together, add raisins and cranberries. Pour over noodles. Sprinkle cinnamon on top.

Preheat oven to 350. Bake for about 30 to 40 minutes. First cover with foil, then uncover for 30 minutes.

SPINACH KUGAL... CARLA 10 oz. Frozen spinach, cooked and squeezed dry 3 medium carrot grated 3/4 tsp. salt/ 1/4 tsp. Pepper 3 celery stalk chopped 1 green pepper cubed 1/2 lb. mushrooms sliced 3 tbsp. Oil 1 cup bread crumbs 4 eggs 2 onions chopped SautĂŠ green peppers, carrots, onions, till crisp, stir in mushrooms, and add spinach.

Combine everything together to beaten eggs, add bread crumbs and Mix well. Pour in quiche dish At 350 for 35 to 45 minutes PARMESAN POTATO BAKE 1/4 cup butter 1/2 tsp. Salt, 1/4 tsp. Pepper 3 cups red potatoes, washed , cut into 1/8 slices 1 clove minced garlic 2 tbsp. Grated parmesan cheese 2 tbsp. Chopped fresh red pepper 2 tbsp. Chopped fresh parsley

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Preheat oven to 350. In an ungreased 10 x 8 baking dish or round 9 " pie plate, melt the butter in the oven, add the garlic, salt and pepper. Add the potatoes, coating with butter. Cover the dish with foil. Bake for 30 minutes. Remove the foil, sprinkle with Parmesan cheese. Continue baking, uncovered for 20 30 minutes until potatoes are crispy and tender. Sprinkle with red pepper and Parsley before serving.

KEBBEH : (Lebanon) - Put 2 cups of Bulgur in warm water for 30 minutes - Knead it with salt and pepper - Add 1 lb. of minced meat (raw) - Add 1 minced onion or dry onion - 1 tsp. Seven spices Meat stuffing: 1 lb. Mince meat 2 tsp. Sumac 2 tsp. 7 spices 1 fried onion Put meat on low heat, covered and let cook.

Mix meat and seasoning together and form into a meatball. Take that meatball and wrap it with the bulgur mixture all around. You will have a bigger ball.

Freeze the balls and only fry them in oil the next day.

I made them twice, the first time great, second time the balls didn’t seem to hold too well.

MOCK CHOPPED CHICKEN LIVER BY MARYLIN I make it once a week and it is always a great success. I love it hot, Sid likes it better cold.

1 can of green peas 1 can waxed yellow green beans 1 cup corn flakes 1 cup walnuts

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6 hard boiled eggs Salt and pepper Two large fried onions Fry the onions until nice and brownish.

Grind the peas, beans, corn flakes, walnuts together with salt and pepper in cusinart.

Chop or shred the boiled eggs into the mixture add the onions.

Mix by hand. Serve on crackers or as a side dish.

TERRY’S RICE DISH 1 cup wild rice 1 cup brown rice 1 cup dried currants ½ cups toasted pine nuts ¼ cup chopped Italian parsley 2 tbsp. grated orange zest Juice of ½ an orange ¼ cup of olive oil Salt and pepper 2 cups of water to 1 cup of rice for both rice. Put water to boil, add the rice in it and lower the heat to low, let cook for 12 minutes. Keep covered.

Cook the two rice separately. But add them together in into serving Pyrex dish . Add the rest of ingredients. Toss, cover and bake until reheated when needed.

SALMON PATTIES 1 Large can of salmon ¼ cup sour cream 1 chopped and fried onion ¼ cup bread crumbs 2 eggs Salt and pepper Put everything in cuisinart and mix well. Form into patties cover with bread crumbs. Fry until golden.

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BAKED APRICOT BRIE IN PHYLLO 1/4 cup apricot preserves 1 (2lb) wheel brie or camembert cheese 1/2 lb. Phyllo dough, thawed 1/2 cup butter, melted Spread preserves on top of the Brie. Brushing each sheet with melted butter, wrap the brie with the phylo dough. Cover and refrigerate. Before serving, place in a shallow baking pan and bake at 425 for 12 Minutes.

Garnish with red and green grapes, apples and pears. Let stand 10 Minutes before serving.

I like to use puff pastry dough as well, less butter and less time. I also put brown sugar and slivered almonds on top to change.

COUSCOUS SALAD (REBECCA’S) 1/2 cup green pepper 1/2 cup red pepper 1/2 cup yellow pepper 1/2 large cucumber 1 large tomato 2 to 3 shallots 1/4 cup black olives 1 1/2 cups chick peas (in a can) 1 cup raw couscous, put water or chicken broth to cover and a little oil and let sit until ready.

Dressing 1/2 cup oil, 2 tbsp wine vinegar, 3/4 tsp. Curry, 3/4 tsp. Cumin, basil, oregano and pepper

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1/2 lemon squeeze on top of everything.

Dice all the veggies and mix with couscous. Add the dressing and mix well and serve...cold.

I like to add 1 bunch of parsley or cilantro depending what you like best, I prefer cilantro.

FAJITAS , Mexico Marinade: 2tbsp. oil 2 tbsp. lemon juice 1 clove garlic, minced 1 ½ tsp seasoned salt 1 ½ tsp. oregano 1 ½ tsp. cumin 1/ 2 tsp. chili powder and crushed red pepper.

1 1/ 2 lbs. steak or chicken, cut in strips.

Marinate meat for at least one hour in fridge with all the dressing ingredients Fajitas: ½ cup cilantro 1/ 2 cup chopped onions 1 cup red peppers with 1/ 2 cup sliced green onions 3 to 4 Tbsp. oil.

8 tortillas In skilled, quickly sauté vegetables in oil until lightly browned.

Remove from pan. Sauté meat 4 to 5 minutes. Return vegetables to pan and toss with meat. Spoon into tortillas.

NOODLE PUDDING..... MRS. CARP , St Louis Steve carp's mother had made it for us once and I happened to have liked it. It’s not like me to like vous vous stuff.

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8 oz. cream cheese softened 12 oz. cottage cheese 1/2 cup sugar 1 tsp. almond extract 6 egg whites Blend all together , add 2 cups of milk, 8oz raw noodles, one stick of butter.

Pour in greased quiche dish, you can add 1 cup of raisin or dried cranberries, sprinkle with corn flakes.

Put in over at 325 for about 40 minutes or so.

GARLIC BUTTER 1/2 lb. unsalted butter 1 tbsp. chopped fresh parsley 3 garlic cloves, chopped 3 shallots, chopped Salt and pepper Few drops Tabasco sauce Few drops Worcestershire sauce Juice of 1/4 lemon.

Place butter, parsley, garlic and shallots in food processor. Season and blend until well combine.

Add Tabasco sauce and Worcestershire sauce, salt, pepper and lemon juice.

Blend again and set aside.

Marinated Cauliflower 8 cups vinegar 8 cups water 16 oz. oil, 1/2 cup oregano 1/8 crushed red pepper 1 cup rock salt 3 cloves garlic crushed 3 to four cauliflowers.

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Wash the cauliflower in salt and water. Mix all the ingredients and pour over the cauliflower. Put everything in a large container. Preferably glass.

Wait a week before serving.

ASPARAGUS ROLL-UPS I already have this one and I have done it a few times. It really is good.

20 slices very soft white bread, with crust removed 1 package 8 oz. Cream cheese. Softened 4 ounces blue cheese, crumbled 1 egg Dash of Tabasco sauce Dash of Worcestershire sauce 1 can asparagus spears, well drained 1/4 cup melted butter Flatten the bread out by rolling each slice once or twice with a rolling pin. In a small bowl, combine the cheeses, egg and Tabasco and Worcestershire sauce.

Spread mixture on every slice of bread.

Place one asparagus spear in middle of each slice, trim off the ends, and use 3 or 4 such extra pieces to fill one slice.

Dip each pieces of the rolled up bread into the melted butter and cut in half.

If not serving right away, rolls can be frozen and reheated, using The regular baking directions.

Bake at 425 for 15 minutes, or until golden. Serve hot.

SPINACH SQUARE 4 tbsp. Butter 3 eggs 1 cup flour 1 cup milk

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1 tsp. salt, 1 tsp. baking powder 1 lb. cheddar cheese grated 1 20 oz. Package cooked spinach, drained and chopped 1 tsp. chopped onion Season salt to taste Preheat oven to 350. Melt butter in the oven in 9x13 baking dish.

Remove the dish. Beat the eggs well. Then add the flour , milk, salt and baking powder. Mix well. Add the cheese, spinach and onions. Mix well. Spoon into the dish and level off. Sprinkle with seasoned salt. Bake at 350 for 35 minutes. Allow to cool for 1/2 hour and cut into bite size square.

EGGPLANT, Chinese style from one of my students Ground meat, Soya sauce, any herbs, salt, vinegar, shallots. .

Mix together all of the above.

Slice Eggplant into Âź inch slices.

Make little patties with meat and put one slice of eggplant on either side of the patties. Dip them in flour, then in egg and fry, or put in oven.

I made this once for the Giomettis. Michel and Wendel were there too and everyone loved them. I did not have enough to go around.

CHINESE DUMPLINGS Won ton wrappers Ground Meat or chicken.

Zucchini, grated Dry mushroom, soaked and then cup in little pieces.

Chives,(cut up in little pieces) Crush 1 tsp. salt and 1tsp ginger together and slowly add one cup of water.

Mix everything with meat. Take a dumpling wrapper and put a small piece of meat inside, wrap it well. Put in boiling water for about 4/6 minutes. (depending on the size of the dumpling) Serve with soup or sauce.

PICKLED SALMON. MARILYN 1 handful pickling spices 1 cup water 1 cup vinegar

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1/ 2 cup sugar 1 bottle chili sauce 1 spanish onion Cover salmon with water and 1 Tbsp salt Boil it for 10 minutes till firm. Cool Remove skin and bones.

Mix all the above and pour over salmon and pickle it for 3 days.

PASTA CARBONARA 4 eggs, whipped by hand 1/3 cup parmesan 1/3 cup Romano cheese Boil the pasta and add parmesan cheese, Romano cheese, a little salt and Pepper. Stir everything together.

Add eggs and stir on low heat.

Garnish with parsley.

RIZ A LA ESTHER SOTTO 2 cups rice 2 onions diced Peas, frozen, kernels, carrots and other veggies 3 to 4 cups of water Fry the onions, stir fry the rice, add one cup of water at a time and keep mixing and checking (cover pot). Once all water is absorbed, put Soya sauce and add veggies, cover and cook a little longer.

PIZZA DOUGH, Esther’s 1/ 2 cup warm water 1 package yeast (1tbsp) Sugar.

Mix and let stand.

5 cups flour Salt Mix together and add yeast

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Add 2 cups of water.

Mix well and add 1 more cup of water if necessary. It will be sticky.

Put in bowl with little oil and let stand for 1 ½ hour.

Spread dough and punch holes with fingers. Roll out into size you want.

Cover with your choice of toppings.

BEST EVER POTATO LATKAS 6 potatoes 1 onion 3 eggs 2 tsp. baking powder 1 tsp. Tabasco sauce 1 tsp. salt ¼ cup flour ½ tsp. cayenne 2 cups oil] Whisk flour, eggs and everything else except potatoes. Slice onion thinly.

Mix everything together and pour by the spoonful in oil. Fry in hot oil.

For a change, you can do it with zucchini and carrots, grated and drained, but chance to: 1 egg, 1 ½ cup flour, parsley, garlic.

GREEK SHRIMPS , TOMATOES & FETA SAUCE ,Patty’s I made this for Amanda, she loved it. It was so good.

4 tbsp. Olive oil 2 shallots mince 2 cloves garlic mince ½ cup wine or dry vermouth 6 plum (roma) tomatoes chopped and juice reserved or 1 can tomatoes drained and finely chopped, juice reserved.

1 tbsp. dried oregano or 2 tbsp minced fresh oregano Sea salt Sweet paprika 2/3 cup coarsely chopped Feta 2 lbs. large shrimps 2 tbsp minced mint.

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Heat oil, add shallots for 3 minutes, add garlic for 1 minute.

Add wine & tomato (not the juice) Add oregano, salt, pepper, paprika.

Heat to boil and simmer 5 minutes.

Add juice if you want a thinner sauce.

Stir cheese, then shrimps.

Cover pan and cook on low till cheese has melted. Shrimps are pink (3 minutes) Sprinkle with oregano OLIVES One large container of olives, 1/2 can of diced tomatoes coriander, at least 1/4 of a bunch 3 garlic cloves sliced, Marinated lemon, a whole one cut up in small pieces Red pepper in strips First you need to soak the olive in hot water, then rinse them very well.

Once well drained, put the olives and everything else in a pot and let cook a little, add 1/2 to 1 cup of water Cook low and slow, for 40 minutes. Most of the water will have evaporated.

You are left with olives cooked in a tomato sauce with red peppers.

MY SISTER’S OLIVE DISH Pitted Olives Garlic, crushed Marinated Lemon 1/2 red pepper diced Paprika, salt, cumin 2 tbsp. Tomato paste Boil the olives, rinse and drain them. Put in pot and add all other ingredients.

Let cook at medium heat for about 45 minutes. They are ready when they are soft.

BEANS & EGGS

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Do the same recipe for beans on page 17 as above but without the hot dogs and crack eggs sunny side up over them. Cover the pot over the eggs and cook for 10 minutes longer.

This is a poor man’s feast. That was my father’s favorite

HARICOTS BLANC... MAROCAIN Flanken or pieces of chuck. Wash and boil the meat.

Soak 1 cup of beans in water overnight.

Put meat in a deep pot. Add beans, 2 tsp. paprika, 2 cloves galic crushed, salt, 2 tbsp. Oil, 1 tsp. cumin, 1 can of tomato paste. Add 2 cups of water and let simmer until water has evaporated. (you may add some hot stuff for spicier taste) Us Moroccan love spicy food, so we add it all the time. But not everyone likes hot stuff.

RIZ (Rice) 2 cups of rice 2 onions diced Peas, kernels, carrots and other vegies about 1/3 cup each 2 tbsp. Soya sauce 4 cups of water Salt and pepper to taste Fry onions add the rice and stir-fry it. Add one cup of water at a time and keep Checking so rice doesn’t stick (keep the pot covered). Once all water is absorbed, put soya sauce and add all the vegies, cover and cook a little longer.

Once the rice is ready, mix it all thoroughly and serve.

SIMPLE EGG OMELET WITH HOT DOGS 2 eggs 1 hot dog, cut up 2 tbsp oil

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Salt & pepper Fry the hot dogs till golden. Beat the eggs and pour over hot dogs. Sprinkle with salt and pepper and serve. As simple as this dish is, it is a delight.

My father asked for it when there was nothing to eat.

HOT DOGS & CABBAGE or CAULIFLOWER 1 head of white cabbage 4 to 6 hot dogs, cut in thirds 1 tsp. Paprika 1 tbsp oil, Salt and pepper 1 onion chopped up Fry up the onion till golden. Cut the cabbage in quarters, and then slice it.

Not too thin. (this is not coleslaw) Wash the cabbage and put in a pot with onions to cook. Cook over medium heat, the cabbage releases a lot of water so you don’t need to add any, only if necessary. After the cabbage has soften, add oil, paprika, salt, pepper and the hot dogs, cook for another 10 minutes covered. You can do the same thing with cauliflower instead.

HOT DOGS & BEANS He re again mamie (that’s my mother) makes this recipe the long way by first soaking the beans overnight, then cooking for 1 to 2 hours. Here is the faster way.

2 8oz. of White Kidney beans or northern beans 4 hot dogs, cut in 3 inch pieces 1/4 cup water 1 tbsp of olive oil 2 tsp. Paprika 2 cloves of Garlic crushed 1/2 tsp. Cayenne (Optional) Salt & Pepper to taste Pour the cans of beans in a pot, add the water, paprika, garlic, salt, pepper and oil and bring to a boil. When the water is boiled, reduce the heat. Let

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the beans cook till soft, then add the hot dogs for 15 minutes in a covered pot.

HUMMUS 25 oz can of chick peas 1/4 cup of tahini paste 1 to 2 garlic cloves crushed 1/3 cup olive oil Juice of 1 medium to large lemon 1 tsp. Salt 1/2 tsp. Black pepper Put garlic, chick peas , tahini , oil, lemon, salt and pepper and process till very creamy. Garnish the hummus with olive oil and sprinkle with paprika or cayenne before serving.

To store pour in a plastic container and refrigerate. Always keep it covered

GREEN BEANS 1/4 cup pine nuts 1/4 cup capers 1 tsp. Paprika 2 cloves garlic crushed, 1 tsp. salt, 2 tbsp. Oil, 1tsp. cumin 1 onion Fry up onions, garlic and pine nuts. Boil green beans till tender, not too soft and not hard. When ready, add other ingredients and put in with onions and mix well.

Serve as a side dish to meat or chicken.

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I often cook the beans with pine nuts or slivered almonds. I also will add a little lemon juice just before serving. But with lemon juice you need to eat them the same day.

RICE WITH OLIVES 1/2 cup Rice 2 cups water 1 Onion diced 1 Carrot diced 1/2 green pepper, diced 5 mushrooms cut up 1 tomato, diced 1 celery stem, diced 1 8 oz. jar of pitted green olives 2 tbsp Soya sauce 1/4 cup olive oil 2 garlic cloves, crushed Heat the oil at medium and fry all the ingredients till onion is brown. Wash the rice, drain and add to pot.

Mix the rice with all ingredients, add one cup of water at a time until rice is covered and bring to a boil.

When water is boiling, lower the heat to low and simmer for 30 to 45 minutes. Check to make sure water is reduced and rice is cooked.

STUFFED ARTICHOKES 1 can of artichoke heads, whole, you can also buy them frozen.

2 cups of boulettes mixture oil for frying 1 beaten egg 4 tbsp. Oil 1/2 package of saffron 1/2 tsp salt Juice of one lemon 1/2 cup bread crumbs

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Stuff the artichoke heads with the meat. Flatten it well so it stays there.

Dip the artichoke in egg then in bread crumbs. Fry them in hot oil.

When fried, place artichokes side by side in a pot. Add the 4 tbsp. Oil, saffron, salt , lemon juice and 1 cup of water. Cover and cook at medium heat for 30 minutes.

ZUCCHINI STEW 4 Zucchini 2 greens, 2 yellows, or all the same colour 1 onion 2 Tomatoes 3 tbsp olive oil 3 garlic cloves Salt and pepper Cut the zucchini in 1 inch slices on a diagonal, cut the onion in half and slice it length wise to get long strings. Dice the tomatoes. Use a large wide frying pan at medium heat and add oil. Cut the garlic in slices and fry.

When garlic is golden, add the onions and sautĂŠ. Add the zucchini once onions are brown.

SautĂŠ till zucchini is golden but still firm. Add the tomatoes, salt and pepper and lower the heat to low. Do not cover the pan as the tomato and zucchini will liquefy. You want the zucchini to remain crisp. Turn the heat off after 5 minutes and remove from stovetop. This is excellent served immediately or can be refrigerated for up to one week. Can be served over rice or pasta.

This is a simple, quick and delicious veggie stew to prepare at the last minute.

PASTELLES AND CIGARS This is a long process but definitely worth the while.

Preparations for cigars 1 lb. Minced meat Garlic, cumin, paprika, salt and a little chili (hot stuff) About 2 tsp. of each.

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Mix all thoroughly and form into a big loaf. Put in pot and cover the loaf with water. Boil the loaf until all the water has evaporated.

Preparations for pastelles 1 lb. Minced meat Salt, pepper and mace. About 2 tsp. each.

Mix all thoroughly and form into a big loaf. Put in pot and cover the loaf with water. Boil the loaf until all the water has evaporated.

Directions Once it has boiled, put each mixture separately into the Cusinart and process well. Take out, knead a little and form egg size balls and put aside. (with each batch.)

Using small won ton wrappers, take one small wrapper, put a quarter of the egg size ball inside and fold in the shape of cigar,(by rolling it) or pastel.(pastel shape is triangular) Close them well using egg white to stick them together and store in Freezer.

When needed you fry them in a deep fryer, (frozen), till golden.

These are delicious and we can’t stop eating them. You have tasted them at weddings and bar mitzvahs, I am sure. But my mother’s are the best.

SAUTEED SPINACH 2 to 3 bunches of spinach 3 tbsp olive oil 3 to 4 garlic cloves Juice of 1/2 lemon Salt and black pepper You might think you have a lot of spinach but once cooked there will not be much left.

Wash the spinach but make sure to remove all the water before you put it in a deep pot at medium to low heat with a little water. Once the spinach is

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reduce to half the size, remove immediately from fire and put aside. Drain well.

Heat up the oil in a large frying pan at medium heat. When oil is hot, slice the garlic and fry till nice and crispy, but do not burn. Add the spinach a little at a time turning over a few times. Turn the stove off and remove immediately. Put in a serving dish. Add the salt, pepper and lemon juice and serve hot.

SAUTEED MUSHROOMS 1 Pint of mushrooms 3 tbsp. Of olive oil 3 garlic cloves crushed 2 tbsp teriyaki sauce Pepper, no salt, teriyaki is salty enough Wash, peel, dry and cut mushrooms in quarters.

Put the oil in a frying pan and heat up at medium heat.

Drop the mushrooms, and let them cook at medium to high till all liquid is gone. Add the garlic, teriyaki and pepper and sautĂŠ till mushrooms are brown and dry.

Good with meat, fish, chicken or by themselves.

ARTICHOKES Whole fresh artichokes are the best, use as many as you need.

Wash and cut the stems and remove the top few leaves. Place them in large soup pot , heads up. Cover with water and add 1 tsp of salt. Cook over medium high heat till water boils, then lower to low and cook for 20 to 30 minutes until leaves come off easily. Remove and let the water drain and cool off.

Peel one leaf at a time, dipping it in a sauce and eat the top part. Cut off the head, this is the best part. Pull out the hair with your fingers or knife.

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You can dip them in a mustard sauce.

BROCOLI / CAULIFLOWER Heads of Broccoli or Cauliflower Wash and cut to the size you want, steam them.

When ready, dress them with salt, pepper, 4 tbsp olive oil, and vinegar. Mix well and sprinkle with chopped parsley.

This is a last minute thing we do when there isn’t much to eat.

COOKED OLIVES Pitted green olives, 1 large can 3 cloves crushed Garlic 1/2 Marinated lemon cut up in small pieces 1/2 red pepper diced 1 tomato diced Paprika, Salt, cumin 1 tsp. each 2 Tbsp. Tomato paste Boil the olives. Rinse them well and drain. Put in a pot together with all the other ingredients and let them cook until they are soft. At a low fire. For a good half hour. Check for doneness PAPRIKA CHICK PEAS 2 15 oz. cans of chick peas (washed and drained) 1/2 bunch of cilantro, washed, drained and chopped up 4 garlic cloves, crushed 2 tbsp of paprika 1/4 cup olive oil Salt and pepper Put the oil in a large pot and heat up at medium heat. When oil is hot,

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Put all the ingredients, mix them well and cook till the chickpeas are roasted for about 20 minutes.

You can add some cayenne if you want it a little spicy.

I love coriander, so I put a lot. Judge how much spices to put in. Not too much, not too little. Just enough. Taste and see if you like it. Mix well and refrigerate.

I also make it without cooking it at all. Everything mixed together cold.

CUBED POTATOS AND ONIONS 6 small potatoes, diced 2 medium onions, diced 4 garlic cloves, diced ¼ cup of olive oil Salt and pepper ¼ cup water Us a large frying pan and heat the oil at medium. When oil is hot, add the garlic and onions and fry till golden. Add the potatoes, salt and pepper and water mix well. Keep heat at medium and watch as the ingredients are frying. Keep turning over till all potatoes are cooked and brown. Serve immediately. For dryer potatoes reduce the water These same potatoes can be cooked in the oven at 350 for 1 hour and 30 minutes. I sometimes add oregano or sage to the mixture.

MASHED GARLIC POTATO CASSEROLE 6 Medium potatoes 3 medium onions 3 tbsp crushed garlic ¼ cup of oil salt and pepper Boil the potatoes. Cut the onions in half and slice. Put the oil in a frying pan and fry the onions and garlic till golden, don’t burn them.

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Put the boiled potatoes in a bowl. Mash them and add the onions mixture with the oil, salt, pepper and mix very well.

Put the entire mixture in a glass dish, (corning ware, quiche dish etc.) Cover the surface of potatoes with a little oil and put in oven at 350 for 30 minutes. or serve them as is without putting them in the oven.

ROASTED POTATOES Potatoes Onions Paprika Crushed garlic Oregano Sage Oil , Salt & Pepper Water Cut potatoes in 4. Dress them with the seasonings; add a little oil and water.

Mix them well. Put in oven for about 1 to 1 and half hour, at 350. If you like them crunchy do not cover them. If not, cover them, then uncover towards the last 20 minutes.

OKRA

(MLOHIYA)

Okra, the amount you want 1 onion 1 tomato Salt, pepper , mace You have to wash the okra and dry them well. Fry the okra in a little oil. Fry the onion separately. Add the tomato cut up in four with the onion and let cook a little. Then mix everything together and let it cook a little longer until okra is good and soft, with spices.

L’OMELETTE de MAMIE 6 potatoes 11 eggs, a little more or less depending on consistency 1 tbsp. Baking powder Salt, pepper and a little turmeric 2 parsley sprigs (chopped) Boil potatoes with a little turmeric in the water. Mash them very well. Mix 8 eggs together and add potatoes a little at a time and keep mixing. If consistency is too liquid add potatoes, if too thick add another egg at a time.

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The mixture should be quite liquidy, enough to be poured out, but not like water, a little thicker, like syrup or cream soup. When oil is hot she pours the entire mixture in the pot and cooks for 1/2 hour. When you move the pot and the omelette moves, you know the bottom is cooked. Then you need to turn the omelette over to cook the other side.

Otherwise you can put the mixture in an oven dish and cook at 350 for 1 hour. Keep checking the oven, when the top of omelette is golden, then you know it is ready.

There is a trick to turning the omelette. Cover the pot with a large dish and turn the pot over the dish. Then slide the omelette back on its uncooked side into the pot for another 30 minutes.

Mamie makes it very often and we serve it with salads. We love it. You can make small ones as well. (like latkas).

MARINATED LEMONS In many of the recipes you will notice we use these. We use them to enhance any dish with lemon taste. They are easy to make.

Lemons, Salt Whenever you juice lemons, keep them and put salt inside each half of lemon, you put them in a glass jar after having filled them half way with coarse salt. pile one lemon on top of the other until it reaches the top of the jar. Add water to cover them, close the jar and leave them in the fridge for a few weeks.

They marinate like that and you use them as per recipes. (They become a brownish/goldish color.

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MARINATED LEMON SAUCE Take some marinated lemons; add garlic, red pepper, coriander and oil. Put in blender and blend till it becomes pasty. Use in any dish to enhance the taste again. You can eat this sauce on toast or cracker as well. It is different and good.

B.B.Q. CHICKEN WINGS I am going to try this one for Sid; he wants chicken wings so badly.

24 wings, 1 cup honey 4 tbsp. Worcestershire sauce 2/3 cup Soya sauce Juice of three lemons 2 clove garlic, minced.

Remove the wing tips and break each wing into 2 pieces. Place in A shallow baking pan. Mix the remaining ingredients and pour over wings. Bake at 325 for 1 hour BEAN DISH 1 cup of beans that you have soaked over night. The little white ones.

Boil and wash your meat. (a piece of flanken or chuck) Put a little piece of meat in pot; add beans, paprika, crushed garlic, cumin, and tomato paste. Add one chopped up red pepper. Add water till it is

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covered and let it simmer for a long time until meat and beans are soft and all water has evaporated. If not ready, add water.

Once ready, it is good just like that or you can add some eggs on top and let the eggs cook till they are ready.

MAIN DISHES MARILYN'S CHICKEN RECIPE. 2 large chicken quartered 2 large cranberry sauce can 2 onion soup mix, Goodman's 1 French garlic dressing Marinate chicken overnight in all this and bake for 1 1/2 hour at 400 uncovered.

It was delicious but a little too sweet for me.

TERRY’S VEGETERIAN CHILI Sauté: 2 onions, chopped 2 peppers (green, red, what ever color you like) 3 garlic cloves crushed 2 cups mushrooms, sliced When somewhat tender (the veggies), add two cans of beans. (multi beans, drained).

1 28 can of whole tomatoes 1 cup of salsa ½ cup water 1 tsp. Salt, 1 tbsp. Chili powder, 1 tsp. Dry basil, ½ tsp. Pepper, oregano, cumin, cayenne. 1 tbsp. Cocoa powder. 1 tsp. Sugar , 1 can corn niblets, optional.

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Bring it all to a boil, and simmer for about ½ hour.

BALSAMIC CHICKEN CANTONESE NOODLES Prepare Cantonese noodles as per package ( boil for a very short time) and put aside.

SautĂŠ slices of chicken breast (very thin slices). I like to let them marinate in a salad dressing before hand.

Remove chicken and stir fry your veggies in a little garlic, onions, snow peas, broccoli, mushrooms and whatever else you like.

Take 1/4 cup chicken broth and add to it some drops of soy sauce, some oyster sauce, sesame oil and some balsamic vinegar.

Pour this mixture over the veggies and chicken and stir until it is heated thru.

Serve noodles with veggies and put chicken in, pour a little broth.

DATES SQUARES 1/2 lb. butter 1 1/2 cup brown sugar 1/2-cup oatmeal 3/4-cup granola 1 1/2 cups of flour 1 1/2 cup water Pinch of salt 1 tsp. baking soda 1 lb. dates

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1. Mix 1 cup brown sugar and butter together.

2. Combine the flour, oatmeal and granola together with salt and baking soda. Mix it together with brown sugar mixture.

3. Put the dates, the rest of brown sugar and water to boil, lower the heat and thicken the sauce. Let it cool completely.

Grease a Pyrex dish (9x13) and pour half of brown sugar mixture. Put the dates on top and cover with rest of brown sugar mixture.

Bake at 350 for 25 minutes CREPES SUZETTES, S.S. NORWAY STYLE This recipe was given to me by the chef on the S.S. Norway.

They were delicious.

Clarified butter (fat skimmed off) white sugar brown sugar 1/2 orange, 1/2 lemon One tbsp. Finely grated orange rind One tbsp finely sifted pastry flour grand marnier orange liquore Pastry crepes.... next recipe.

Method: in a flat skillet, over medium heat, add butter and sugars. More Brown sugar will yield a darker sauce. Melt down sugars until they Form a caramel. Add orange and lemon juices, slowly, to taste.

Sprinkle grated orange peels into mixture and lightly dust sauce With flour to thicken.

Fold in crepes , two per person and cook until saturated with Sauce.

Add grand Marnier brandy, about 1/4 cup and carefully flambĂŠ.

Serve with vanilla ice cream Note: to give grand Marnier more fire power, make a mixture of 2 Parts grand Marnier to 1 part Bacardi rum.

Please be careful... Good luck Your friendly maitre d.

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TEMPTING CHEESE CREPES, to go with crepes suzette 2/3 cups of flour 1/2 tsp. Salt 3 eggs beaten 1 cup milk 2, 8 oz. Cream cheese light 1/4 cup sugar Low calorie version 1 cup flour 1/2 tsp. Salt 1 container egg beater 1 1/4 cup skim milk 8 oz cottage cheese 8 oz ricotta cheese

Combine flour, salt and eggs, beat until smooth. Gradually add milk, mixing until well blended. Dip the crepe machine in batter and make crepes.

Combine the cheeses and sugar and a little vanilla until well Blended. Spread approx. 1/4 cup mixture onto each crepe. Fold in Thirds. Place in 13 x 9 baking dish at 350 15 to 20 minutes until Thoroughly heated. Serve with strawberry banana topping.

BERTHE’S TURKEY: Take all the skin off the turkey.

The night before, salt and pepper all over the turkey, as well as inside.

Make small cuts in the meat and stuff each cut with garlic.

Baste turkey with oil, paprika, crushed garlic and put garlic cloves inside and outside of turkey. You can add any other herbs you may like. (sage, oregano, thyme etc‌) Put Turkey in oven at 350 for about 3 hours. Keep basting it every 15 minutes with orange Juice.

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You can add potatoes about 1 hour after it is in oven. Whole potatoes seasoned with same spices.

ELLEN’S TURKEY: Make a paste with crushed garlic, onion soup, brown sugar about ¾ tbsp, mustard, ¾ tbsp. (normal mustard). This should make a wet paste.

Spread on turkey.

Put onions on bottom of pan, along with orange juice, about 2 cups.

Baste every 15 minutes, with orange juice. should take 20 minutes per pound at 325 degrees, DAOU CHICKEN NADINE Boned chicken breast 4 oz. Vegetable oil 1 1/2 oz. Lemon juice 1/2 tsp. Pepper and salt 5 cloves crushed garlic Pinch cinnamon 2 1/2 tsp. Oregano Mix ingredients thoroughly and marinate chicken overnight. Grill chicken LEMON CHICKEN 1/4 cups sesame seeds 1/2 cup dry bread crumbs seasoned 1 egg 4 boneless, skinless chicken breast, slightly flattened 1/2 cup fresh lemon juice 4 tsp. Soy sauce 2 to 3 tbsp. Sugar 1 tbsp. Cornstarch 1 cup water 3 tbsp. Oil 2 green onions, cut into one inch lengths 1 sweet red pepper, 2 tbsp. Butter

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4 cups shredded crisp lettuce 1/2 lemon sliced.

Combine sesame seeds and crumbs on wax paper. Beat the egg with a fork in saucer. Dip chicken pieces , one at a time, in the egg, then in the crumb mixture. Pat lightly to help the coating stick.

Set aside, uncovered, 10 minutes.

Measure the lemon juice, soy sauce, sugar, cornstarch, and water In a two cup measure. Set aside. Heat one tbsp. of the oil in small saucepan; cook green onions, and red pepper for one minute.

Remove from the heat, heat the remaining oil and butter in a large skillet over medium high heat, cook the chicken until golden brown, 4 to 5 minutes, on each side.

Remove from the skillet; cut crosswise into 1/2 inch strips.

Arrange on lettuce on serving plates. Add the cornstarch mixture to the sauce pan. Bring to a boil , stir until thickened and bubbly. Spoon over the chicken. Garnish with lemon.

CHICKEN MY STYLE Cut up chicken, depends how much you want Onions cut up ½ cup wine 4 tbsp. dried sage Salt and pepper to taste Crushed garlic.

Paprika Depending on the amount of chicken you make , the seasoning will be adjusted.

Mix everything together in a large plastic bag and let sit over night in fridge.

Bake in oven at 375 for about 2 hours.

You can have the same ingredients for potatoes and bake the potatoes at the same time as the chicken.

COQ AU VIN 1 whole chicken, cut into serving pieces

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1 envelope onion mushroom soup 1/2 tsp. Salt 1/4 tsp. thyme 1 garlic minced 1 1/2 cups dry red wine 1/2 cup water 1 can small whole onions, drained 2 tbsp. chopped parsley Place the chicken in a large Casserole. Mix all other ingredients and baste the chicken. Cook at 350 for 1 hour.

CHICKEN MARSALA 8 boneless chicken breast.

1 stick butter 2 garlic cloves, minced 2 tbsp. flour 1 cup water 1 cup sliced mushrooms 1/2 cup marsala wine 2 tbsp. chicken bouillon 1/4 cup chopped parsley 1/4 tsp. black pepper Melt 3 tbsp. of butter. Brown the garlic and chicken, remove both.

Melt the remaining butter and stir in the f lour, water, wine, bouillon, parsley and pepper. Stir until thick. Reduce the Heat. Return the chicken and add mushrooms, simmer 45 minutes.

BRISKET 1/ 2 cup wine Brown sugar 1 cup Soya sauce Onion soup mix Crushed garlic Rub everything on meat. Cover tightly and marinate over night

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Cook at 325 for 3 to 4 hours. Keep in fridge overnight. Slice the next day reheat and serve or freeze till needed.

GRILLED CHICKEN TERIAYKI 4 boneless breast Marinade: 1/2 tsp. Finely shredded orange peel, 1/3 cup orange juice 1/4 cup teriyaki sauce 1/4 cup dry sherry 2 tbsp. Sliced onions 1/2 tsp. Ground ginger 2 cloves finely minced garlic Combine the marinade ingredients. Pound the chicken slightly to Flatten and cut into 1" strips. Add the chicken pieces to the marinade and cover. Let stand 30 minutes at room temperature.

Drain the chicken, reserve the marinade. Broil 4 to 5 inches from The heat, 4 minutes per side, brushing occasionally with marinade Sauce: 1/2 cup marinade 3/4 cup water 4 tsp. Cornstarch Combine 1/2 cup of the reserved marinade with the water and cornstarch. Cook and stir until thick and bubbly. Pour sauce over chicken and place over cooked rice. You can use turkey breasts for a Change.

VEAL SCALLOPPINE WITH LEMON 1 14 pounds veal scallops, cut very thin 3/4 cup beef bouillon 1 tbsp. lemon juice 6 thin lemon slices, Salt and pepper

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Pound the veal scallops to flatten and cook quickly on a Teflon pan until browned. Add beef bouillon and lemon juice, salt and pepper to taste. Simmer about 5 minutes. Remove The meat to a serving plate and top with lemon slices. Sprinkle With tarragon or parsley.

MEATBALLS (BOULETTES) WITH CUMIN (Morocco) Cumin is one of the most used spice, some people don’t like it at all, others love it, so give it a try and see. This is a little different recipe, but it’s still a boulette 2 lbs of meat 5 to 6 garlic cloves crushed 1/2 bunch of coriander chopped 1/4 cup oil 3 tbsp water 1 cup of water 1 1/2 tsp cumin 1 tsp paprika sweet or hot 1/2 tsp salt Mix the meat, garlic and coriander. Add 2 tbsp oil, 1 tsp cumin and 2 tbsp water. Form meatballs but flatten them a little.

In a pot, heat up 1-cup water, 2 crushed garlic cloves and the rest of spices.

As this is boiling, add the meatballs and cook for 1 hour a low heat. Toward the end of cooking, sprinkle some coriander and 1/2 tsp of cumin over

MY BRISKET 1 Brisket

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1 package onion soup mix Prepared mustard Garlic cloves Crushed garlic Paprika, salt and pepper Slice the meet in a few areas and stuff a garlic clove inside the opening.

Make a paste with the rest of the ingredients and paste it all over the meat.

Sprinkle the onion soup mix over and put brisket to bake at 375 for 1 ½ hour.

Let cool completely in fridge overnight and slice the next day. It could be frozen and then heated when ready to eat.

OEUF ENROBE DE VIANDE(Egg wrapped in meat) 1 lb. Of mince meat 1/4 bunch of parsley 1 potato and 1 onion minced, A little water 1 egg 2 tbsp. Oil 1 tsp. Macia Salt and pepper ----------------------------------4 hard boiled eggs cut up in 4 2 beaten eggs Breadcrumbs Sauce: Salt and pepper to taste A few saffron hair 1/4 cup water Juice of one lemon Mix all the meat with the ingredients as explained above. Mix very well.

Make a hamburger patty and place 1/4 egg inside the meat. Fold the meat over to cover the egg completely. It will have an egg shape, but bigger than an egg.

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Dip this meat patty in the egg, then dip it in breadcrumbs. You can also repeat this procedure twice.

Fry them in a little oil. Once they are all fried cook them for another for 20 minutes.

Make a sauce with Salt, pepper, Safran and lemon juice and a little water, mix well and pour into pot over the patties. Let simmer for 15 more minutes. Serve them alone or with as side dish. If you like a lemony taste add more lemon juice CHICKEN EN ROBE DE CHAMBRE (in bathrobe) 8 chicken breasts, deboned 4 to 6 shallots cut up small 1 package of mushrooms 3 tbsp chicken soup powder 1 cup wine, red or white 3 cloves garlic crushed Salt & pepper to taste 1 tbsp oil 1 to 2 package of puff pastry dough, some come in square shape that would be the best.

Put chicken in a 9 x 13 Pyrex dish. Pour 1 tbsp chicken powder diluted in 1 cup of water and 1/2 cup of wine. Bake for 30 minutes at 350. Take out and drain. Discard the juices.

Chop up the shallots and mushrooms and put in a frying pan with 1 tbsp of oil. Mix 2 tbsp chicken powder and pour in the 1/2 cup wine. Cook at low heat until mushroom and shallots are soft. Remove and let cool.

Cut the chicken breasts in 6 x 6 inches squares. Roll out the puff pastry dough to a square about 12 x 12 inches. Place one piece of chicken on the square and cover with a spoonful of shallot mixture. Fold over the dough and make sure you close it completely. You can brush the edges with water or beaten egg so the dough will stick better.

When you have finished them all, spread beaten egg over the top of dough and place in oven at 350 until they are golden.

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Make sure to save some of mushroom sauce to serve over the chicken.

I usually serve these with a side order of sweet potatoes and green beans.

MOROCCAN CHICKEN WITH ALMONDS My sister Esther makes this chicken on the holidays and it is excellent 1 Chicken cut up in 8 1/4 cup of vegetable oil 1 large onion 5 Strings of saffron 1 tsp salt 1/3 tsp pepper 1/2 cup of blanched, fried Almonds 1/2 cup of raisins 3 tbsp lemon juice Pour the oil in a pot at medium heat. Chop the onion in small pieces and put in pot as soon as the oil has heated up.

Wash and dry the chicken, remove the skin and put in the pot to sautĂŠ on both sides with the onions.

Sprinkle salt and pepper; ground the saffron and sprinkle on the chicken.

When the chicken has browned, place in an oven-covered tray, keep small amount of onions in the pot. Cook the chicken in the oven at 350 F till tender, about 45 minutes to 1 hour.

Prepare a sauce using the onions left in the pot. Add the almonds, raisins, lemon juice and mix well with onions. When chicken is ready pour the almond sauce over the entire chicken and broil for 5 minutes till golden.

Place the chicken in a serving platter and serve immediately. Bon appetit.

COUSCOUS, this is the Moroccan specialty. Loved by everyone This is a long recipe but worth the while. Couscous is a famous Moroccan dish that is very easy to prepare today as you can use the microwave. But he secret is to know what accompanies the couscous that makes this dish very special.

2 cups of couscous, medium

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2 cups of boiling water 3 tbsp of vegetable oil 1 chicken cup up in 8, skinned 2 onions 2 carrots 2 tomatoes 1 sweet potato 2 green zucchinis 2 yellow zucchinis 1 small pumpkin or squash 3 cups of water

3 tbsp sugar 1 tsp Salt 1/2 tsp pepper few hairs of saffron 1 can chick peas 1/4 cup of oil 1/4 cup of oil 1/4 cup raisin 1/4 cup prunes 1/4 tsp cinnamon

Make the couscous according to directions on the box; you can usually use the microwave. You can also cover the couscous with hot water and let it sit until it is dry.

You can taste to make sure it is cooked. So that the couscous is not sticky, use some oil and mix well by hand and set aside.

Prepare the chicken to your liking. If you decide to boil the chicken, drain the water and use as broth for the vegetable. Otherwise just cook your chicken the way you like it and put aside.

The chicken with almonds recipe is great with couscous.

Use a big soup pot and pour 3 cups of water in, if using the chicken broth make sure you add water to equal 3 cups.

Peel the veggies and do not cut. Keep the veggies whole. Boil the water at high . When water is boiling put the veggies in with salt, pepper and few hair of saffron, crushed. Lower the heat to medium and cook for 15 to 20 minutes till all veggies are cooked but not too soft. Use a toothpick or knife to check. Remove from stove and put aside.

Take a frying pan and heat 1/4 cup of oil at medium. Rinse and drain the chickpeas and fry them in oil, with salt and pepper. Let the chickpeas fry till golden and dry, then set aside. Use another frying pan and heat 1/4 cup of oil and fry the slices of onion. When onion is golden, lower the heat and add the prunes, raisins, sugar and cinnamon and stir till the texture is like jam.

Turn the heat off and let cool in a serving plate.

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Now that you’ve prepare everything, it’s time to serve and enjoy.

Put the couscous in a large platter and pour the broth from the cooked vegiesover the couscous mix well by hand. This will give flavor to the couscous and will keep it from being dry. Next, Place the chicken in the middle of the platter and place the veggie around the border of the platter, sprinkle the chickpeas over. Or you can place the chicken in a separate dish and the prune sauce in the middle.

Put the couscous on the table and you now have a feast.

You can incorporate the prune mixture in, or serve it separately ESTHER’S KEFTA 1 lb. Mincemeat 1 tsp. Salt, 1 tsp. Cumin 6 sprigs of Cilantro chopped very fine A little bit of minced mint chopped very fine 1 tsp. Paprika 1 Egg 1/4 cup of Bread crumbs, maybe more maybe less, this is to keep the kefta together.

Mix everything together and roll into long shapes about 4 inches long by 2 inches wide. You may B.B.Q. them or cook them in a frying pan on medium heat. Alone or with onions. You put the amount of spices you like, mostly a tsp. Of each is what is needed, but you might want less or more.

DAFINA , our Shabbat lunch meal This is the meal we cook overnight on Friday night for lunch on Saturday.

You can also have it for supper. It is only the Moroccan Jews that make this dish and everyone loves it. They miss it if they don’t have it for a while.

Rice 1 Cup of rice 2 Cups of water 1/2 tsp salt 1/4 tsp of pepper 3 tsp oil

Dafina 1 Cup of chick peas 1 lb. Of Flanken Meat, boiled 2 Bones with marrow, boiled with meat 8 potatoes, peeled, leave whole

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Few hairs of saffron crushed 1/2 tsp of turmeric

4eggs or more 1 Sweet Potato cut in big slices

Ble (cracked wheat)

This is our famous Moroccan traditional dish for Shabbat. This was created a very very long time ago by our great, great grandmothers.

They could not cook on Shabbat, but needed a hot dish for Saturday lunch, after the men and family came home from synagogue. So they created a recipe that could cook, from before sun down Friday night to lunch on Saturday. We use to take it to the central ovens to cook, from Friday till lunch Saturday when we went to get it.

Preparation: Step 1. Rice: I like to start with it. Using a plastic bag that goes in oven, or a glass jar that would fit in the dafina pot. Combine all the rice ingredients and fry gently for a few minutes in oil, put it inside the bag.

Step 2: Ble (that’s wheat). Cut some onions in small pieces and fry them up a little, they do not have to turn brown completely. Add salt, pepper to taste, and paprika,stir fry it a little and add the ble and stir fry it some more. Place in plastic bag, or jar.

Step 3: Using a very large deep pot, with a good lid that will fit all ingredients and is oven safe. You can also use a crock-pot. Rinse the chickpeas and place at the bottom of the pot. Boil and rinse the meat and bones, drain and rinse and arrange on top of the chick peas.

Place the two bags, (or jars) of rice and ble beside the meat.

Put the potatoes, eggs and sweet potato slices inside pot around bags.

Find a small opening on the side of the pot and incorporate the spices, salt, pepper, paprika, mace and saffron (be generous with these spices Pour water 1 cup at a time in the opening to cover all the ingredients in the pot.

Water should come to the top of the pot and you will see all the spices distributed all over. Fill the pot without risking the water to overflow once it boils. Put about 2 cups of water inside each plastic bag or jar. Cover the pot very well and put in the oven, on the middle rack, at 250, before sun down for lunch the next day.

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Open the oven before you go to sleep and see that the water is still at the same level. If not then your oven is too high, lower the temperature.

Check again when you wake up to make sure that there is still enough water (approximately 1/3). If not enough water, add 1 cup and keep pot covered.

If there is too much water left, and potatoes look raw then your oven is not high enough. Then increase the temperature. (It does happen that the oven’s temperature is not what it says it is. It happened to me a few times.

I use to not put enough spices, but then I realized and put plenty spices, because it cooks for so long you do need a lot of spices.

The Dafina should be ready and looks golden brown at lunch time. It will all be very brown. Even the eggs will be brown once you peel them.This is excellent for Saturday lunch, or even supper if you don’t eat lunch, we make it for the holidays, and it has been a custom in our family to make it for Yom Kippur to break the fast. (I know it is heavy, but delicious, and we can live with that.)

We also like to add a meatloaf, not big, just a little one, here it is.

Mince meat, macia, salt, pepper, breadcrumbs and egg. (raw) Mix everything together and form into a little loaf. Boil it and put it in the dafina with the rest of the stuff.

KFITATES (Moroccan hamburgers) 1 Lb. Mince Meat 1/4 bunch of Coriander, chopped up 1 tsp. Cumin 1 tsp. Paprika 1 tbsp. Garlic 1 tsp. Salt Little hot stuff Mix everything very well and shape into small hamburgers. You can B.B.Q them or cook them in a pot. My son loves it when I cook them with onions, potato and broccoli.

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I slice two onions and fry it up in a little oil. I slice 2 potatoes (sometimes I even put sweet potato) I fry them gently, then I put 1/4 cup of water and cover the pot. Let it cook until the potatoes are a little tender. I then add the hamburgers and let them cook very well. At the last minute I put in broccoli just to steam them a little. Richard can eat this every day all day long.

The measurements for the spices can be changed by adding or reducing a little depending on your taste, just put as much as you would like, not too much of everything, but at least 1 to 2 tbsp. of garlic, 1/2 tsp. Of hot stuff, lots of paprika and lots of coriander.

BOULETTES / MOROCCAN MEATBALLS, our kids all time favorite 1 lb. Mincemeat 1 egg A little parsley, minced 1 potato 1 onion 1 egg 1/4 cup Bread crumbs 1/2 tsp. Salt, Pepper & Mace Put the onion, potato and parsley in Cuisinart and grind well. Add it all to the minced meat. Add Breadcrumbs, egg, salt, pepper and mace.

Form into meatballs and put aside for a few hours. I usually make them the night before. (so the spices blend with the meat) Boil some water and put meatballs in and let cook for about 30 minutes.

Drain the meatball out of pot, but keep the water they have boiled in. My mother sifts the water through a cheese cloth and keeps clarified water for future use.

I also rinse my meatballs to get rid of any extra fat we don’t need Put the meatballs back into the clarified water, add peas or green beans or even cut up celery and let cook for another 20 to 30 minutes. Add some salt, pepper and saffron.

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This is my kids’ favorite. We of course don’t make 1 lb. Because there won’t be enough and they want left overs.

This meatball mixture is used for many other recipes.

OMELETTE MAROCAINE (for special occasions) (MGINA) This is a special Moroccan omelet; we make for holidays and special occasions. For every day, you can do the same but omit the veggies and boiled egg.

6 medium potatoes 13 eggs Salt, Pepper, Turmeric, 2 tsp. of each Peas, 1/2 cup 2 Carrots (diced very small) 1 boiled egg, cut up very small Pieces of boulletes or cooked chicken Boil potatoes, mash them very well and add the eggs, one at a time and keep mixing. Add rest of ingredients and mix well. All done by hand. Don’t use a blender.

Put foil paper at the bottom of a large pot. Put generous amount of oil in it.

Heat the oil until it bubbles. Pour omelet in the pot and put it in a preheated oven at 400 for a good 2 hours. When the top is golden brown, flip the omelet over and put it back in pot to brown the other side. The way to do this is to flip the pot over a large dish, then slide the omelet back into the pot and return to oven to brown the other side.

I once made it in a large quiche dish and it was very good as well. You can even try it in a spring form pan.

You don’t have to turn it over, cause it is a little hard at first, but make sure to serve the golden part up, so it looks great. (the picture on the front page is of this omelet.

CHICKEN WITH SAGE

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1 or 2 chickens cut up. I always remove the skin of the chicken.

3 onions chopped up 2 tsp paprika 1/4 cup wine, Salt and pepper to taste 2 tbsp crushed sage leaves 2 tbsp crushed garlic Put the chicken in a zip lock bag and add all the other ingredients. Mix well to cover the chicken and put in the fridge overnight.

Bake the chicken at 375 for 1 1/2 hour to 2. I like to cover for the first 1 hr and 30 minutes and then uncover it till ready so it gets roasted but will stay moist.

I serve it with roasted potatoes using the same ingredients except the wine. I also add one or two sweet potatoes to the mix. You can change sage for oregano. Cooking potatoes for one hour covered and 30 minutes uncovered.

Check for doneness.

CHICKEN WITH OLIVES, another moroccan specialty (Dzaza Bzitoun) 1 large chicken cut up in 8th 2 lbs. Of pitted green olives 1/2 tbsp. turmeric (curcuma) 2 soft tomatoes 4 to 5 garlic cloves Âź cup oil 1/2 marinated lemon 1/4 cup minced parsley or coriander depending on your taste for either.

Olives need to be boiled thoroughly at least 2 to three times, rinsed and drained well.

Put the tomato and garlic and stir fry for a few minutes. Add the pieces of chicken and add the turmeric, parsley, marinated lemon. Stir fry it all for 30 minutes.

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The olives are well drained now, add them to the pot and add 1 cup of water and cook for another hour at a low heat. Add Salt and pepper to taste.

If you don’t have the marinated lemon, for which we have a recipe here, you can add the juice of one lemon or two according to your taste at the last 15 minutes of cooking. This can be eaten hot or cold.

CHICKEN AND OLIVES, another way 12 chicken pieces, I like to take off the skin 1 tsp cinnamon 1 tsp ginger 1/2 tsp turmeric 1 tsp sweet paprika 1/2 tsp pepper 1/4 cup olive oil 2 onions, chopped 1/4 cup fresh coriander, chopped 1 1/2 cups chicken stock 4 pieces of marinated lemon, chopped up very fine 2 tbsp lemon juice 1 cup green olives Combine chicken with spices in a large bowl and let marinate for one hour.

Heat 2 tbsp oil in a large pan. Cook chicken until well browned, but not cooked through. Transfer to a larger pot.

Add remaining oil to first pan. Add onion and cook for 5 minutes at low, stirring often. Transfer to large pot with chicken pieces. Add coriander, stock, lemon rind, juice and olives.

Simmer covered for 40 minutes, until tender and liquid has reduced.

Of course, again, you need to boil the olives twice and rinse well. Unless you buy olives in jars that are ready to be eaten. You can even put olives that have a stuffing in them. Put the olives in with chicken and cook for another 30 minutes.

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BOULETTES STUFFED WITH ONIONS As you can see, boulettes and keftas are our most loved dishes.

2 lbs of mince meat prepared as previous boulettes.

3 to 4 large onions 2 eggs well beaten 1/2 cup minced parsley 1/2 cup flour 1 cup water 1/2 tbsp pepper 1/4 tbsp. salt 1 tsp paprika 2 cloves garlic crushed 1 cup water Chop up 2 onions very finely. Spice the meat according to recipe for boulette.

Press a handful of meat in the palm of your hand and flatten it well. Put a tbsp of chopped onion in the middle and shape the meat in a hot dog style but shorter and thicker. (like a kefta) about 2 inches wide by 3 inches long.

Dip the meat in flour, then beaten egg. Fry these in hot oil until golden brown all over.

Fry up the other onions with the garlic and add the meat into it together with the parsley, paprika, salt and pepper and 1 cup of water. Cook at low heat for about 1 hour. These are delicious. No need to add anything else but have a side dish with it.

I sometimes like to add sliced potatoes and mushrooms with the onions.

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SALADS, SAUCES AND DRESSINGS: JOE'S STONE CRAB MUSTARD SAUCE I have had this sauce. It is delicious. I am just disappointed I did not realize it was with so much sour cream. But i guess That is why it is so good.

1 cup sour cream 2 tbsp. Mustard, Dijon, poupon or similar 1 tbsp. Lemon juice 1/8 teaspoon red pepper sauce Blend all ingredients well. Chill. May be used with crab, shrimp or any other seafood. But it is so good, you can put it anywhere.

SEAFOOD CUCUMBER SAUCE 2 seeded cucumbers, unpeeled 1 onion 1 pint sour cream Dash cayenne pepper Chop cucumber and onion finely in a food processor and add to the other ingredients. Serve with orange or lemon slices. Use for salmon, swordfish etc..

Pizza sauce (Nadine’s) I’ve made this sauce over and over, it is so good.

1 can diced tomatoes, drained 5 tbsp. Oil 1 tbsp. Oregano

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1 tbsp. Parsley 2 cloves garlic crushed Salt and pepper Mix thoroughly and cover dough with sauce, add any vegetable you’d like and cheese. bake at 375. For 20 minutes

B.B. Q. SAUCE FOR RIBS Esther alexander 1/4 tsp. salt and pepper 1/4 tsp. paprika 1/4 tsp. garlic and 1/4 tsp. cinnamon 1 cup brown sugar 1/2 cup apple sauce 1/2 cup ketch up 3 tbsp. lemon juice Mix in sauce pan to melt sugar. Brush it on the ribs. Bake 1 1/2 hour At 300 keep basting.

Best to marinate in sauce overnight and make another pot of sauce To baste with.

ROMESCO SAUCE 1 red bell pepper roasted , peeled and minced.

4 tbsp. Olive oil ½ cup raw almonds ½ cup break cubes with crust 2 cloves garlic ¼ tsp. Cayenne 1 tbsp lemon juice Sea Salt Sauté almonds and bread cubes in oil 3 minutes.

Add to Blender with pepper and garlic, cayenne, lemon juice Add ¼ tsp. Salt, 3 Tbsp oil.

Puree everything to a grainy sauce

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SPAGHETTI SAUCE, I often make this one, Sid loves it Oregano, a lot of it Basil, a lot of it Lots of garlic, pepper just a little, 2 cans diced tomatoes 1 large tomato sauce 1 tomato paste 1 lb. minced meat, fried, and rinsed 1 cup of wine Chopped onions, green peppers, mushrooms. Stir fry veggies, then add the meat, add the sauces and Paste. Let it on simmer for many hours.

Lately I’ve added a jar of Salsa Sauce with the spaghetti and it was good as well. I also blended the sauce to make it thicker and less solid.

WINE SAUCE 1 cup red wine or vinegar, 3 tbsp. Dijon mustard ½ cup parmesan cheese ½ cup sour cream 1 tsp. white pepper 1 tsp salt Blend everything together and add 1 ½ cup olive oil. Cook with mushrooms or any other meat or veggies.

SAUCE FOR CAULIFLOWER AND OTHER VEGIES 1/2 stick butter 1 tbs. Potato starch , or flour 3/4 cup white wine

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1tbsp. Chicken soup powder Salt and pepper, Chives Mix the sauce and cover raw veggies with it and cook at 400 for 1/2 To 3/4 or an hour.

I made this sauce and I liked it very much. Don’t over cook the veggies.

WHITE WINE SAUCE 6 egg yolks 3/4 cup sugar 1 cup dry white wine 2 tsp. flour Beat egg yolks, in top of double boiler pan Adding sugar 1/4 at a time. When sugar is blended gradually beat in wine and flour.

Place over boiling water, stirring constantly with wooden spoon Until thickens. About 10 minutes. Gives 2 cups MUSTARD DRESSING , my sister’s 1/4 cup olive oil 3 tbsp red vinegar 1 tsp Dijon mustard Salt and pepper to taste Put all the ingredients in an electric hand blender and blend till texture is smooth and heavy.

SAUCE A LA MOUTARDE 4 hard boiled eggs 3 anchovies filets, purred 1 tbsp. Dijon mustard 1 tsp. Worcestershire sauce 1 tbsp. Wine vinegar 3 tbsp. Olive oil Salt and pepper, few drops of hot sauce

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Put yolk through a sieve, add anchovy puree and mustard and mix well.

Add the other ingredients.

MUSTARD DRESSING, mine 2 tbsp. Dijon mustard Juice of one lemon 2 tbsp. Crushed garlic 2 tbsp. Water 1/2 cup oil 1/4 bunch coriander Put the mustard in hand blender with the garlic and coriander, add about half of oil and whip thoroughly with hand blender. Add slowly the rest of oil as machine is running. Add the water and lemon juice and keep mixing until smooth.

Great dressing for hearts of palm, endive salad, artichoke hearts etc‌. I sometimes even serve it as a sauce with fish.

VINAIGRETTE 1/2 cup oil 2 tbsp. Vinegar 2 tbsp. Red wine 1 tbsp. Chopped chives 1 tsp. Salt 1/4 tsp. Ground pepper Mix thoroughly and dress salad ANCHOVY DRESSING 4 hard-boiled eggs 3 anchovy filets, pureed 1 tbsp. Dijon mustard 1 tsp. Worcestershire sauce 1 tbsp. Wine vinegar

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3 tbsp. Olive oil Salt & pepper, a few drops of hot sauce Crush the eggs with a potato masher or a hand crusher, add anchovy puree and mustard and mix well. Add the rest of ingredients and use as dressing DIAVOLO SAUCE Olive oil, garlic, Sauté garlic just before it turns brown, add crushed red peppers (chili) mix thoroughly, add tomatoes, fresh or canned, lots of fresh basil and let simmer until thickened.

You could use some wine. Serve on top of noodles.

TERIYAKI SAUCE Combine: 1/4 cup salad oil 1/4 cup soy sauce 2 tbsp. Catsup 1 tbsp. Vinegar 1/4 tsp. Pepper 2 cloves garlic, crushed.

Use for meat dishes or even chicken.

CORRIANDER GREEN SAUCE I found this recipe in a wine magazine from the S.A.Q. It is divine, even Valerie likes it as a pesto sauce. Amanda adds it to her pasta.

3 cloves garlic, chopped 2 green onions, chopped 1 ½ cup fresh coriander, well packed ½ cup fresh dill, ½ cup fresh basil ½ cup parsley ½ cup fresh tarragon leaves ½ cup walnuts ¼ cup lime juice 1 cup oil

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Pinch of cayenne and salt Mix it all together in cuisinart, store in tight jar. Use for just about anything.

HUNAN DUMPLINGS AND SAUCE 1 lb. minced meat 3 shallots chopped up, 1 egg 2 cloves garlic, crushed. ¼ bread crumb Mix together meat, shallots, egg and bread crumbs with garlic. Form into balls and stuff them in egg roll wrapper. Close them well and boil.

For sauce: ¼ cup peanut butter, ¼ cup water Chili sauce Sesame oil shallots.

Mix everything on very low heat, stirring continuously. When liquidy enough, but not too much, you can serve it with dumplings.

HERB MARINADE ½ cup olive oil 2 tbsp. minced basil 2 tbsp. minced parsley 2 cloves garlic minced Red pepper flakes 1 tbsp lemon juice Mix everything together and use as a marinade for all kinds of different recipes.

GARLIC SHRIMP ¾ cup olive oil ,Juice of 1 lemon 3 to 4 garlic cloves minced ,Sweet or hot paprika

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1 tbsp. dried red pepper flakes Shrimps, Sea salt SautĂŠ sauce and add shrimps.

CAROL ‘s salad dressing It is good, but I don't care because it has mayonnaise 3/4 cup oil 1/4 cup malt vinegar 1/4 cup miracle whip 1 tsp. Lemon juice 1 tsp. Salt 1/4 tsp. Black pepper 1/2 tsp. Kear's mustard powder 5 to 6 garlic cloves, chopped fine 2 hard boiled eggs mashed which are added to salad at end SPAGHETTI SAUCE with mushrooms 8 tbsp. butter 4 tbsp. oil 2 small minced onions 16 mushrooms sliced 2 minced shallots 8 oz. wine 8 oz. chicken bouillon 2 pinch of nutmeg 4 tomatoes peeled 2 tbsp. Tomato paste 2 tbsp. flour Salt & pepper 16 oz. boiled spaghetti, drained .

Grated parmesan cheese Melt 4 tbsp. of butter and oil in a large pot. Fry up the onions, shallots and mushrooms 5 minutes.

Add the 5 next ingredients and simmer.

Melt the rest of the butter and mix it with the flour. Slowly add it in the sauce without stopping. Let cook for 5 minutes. Add salt and pepper.

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Mix the boiled pasta with a little butter and parmesan.

DRESSING FOR SPINACH SALAD 1 cup salad oil 1/2 cup white sugar 1/3 cup cider or white vinegar 1tbsp. poppy seed 1 tsp. Salt 1 tsp. dry mustard 1 tbsp. grated onion Put everything in blender and pour over spinach salad as follows.

1 package spinach, you may use romaine lettuce 1 package almonds roasted, try pine nuts 1 tin mandarin’s slices, I prefer fresh pieces of orange 1 red onion, optional, you can use shallots.

Nice different salad if you like spinach, which is good for you.

CEASARE SALAD DRESSING I GOT FROM RESTAURANT CASA NAPOLI In a big preferably wooden bowl grind some fresh black pepper, add anchovies and a big tbsp of crushed garlic.

With a fork work at this until it is well crushed.

In another bowl add a little bit of red vinegar.

A tbsp of mustard, I guess Dijon, add 3 yolks, and mix by hand with fork as you slowly pour the olive oil.

Mix until it is thick and creamy, the texture of stirred sour cream.

Put salad in the bowl and pour dressing over , add parmesan and Croutons and mix well.

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BLUE CHEESE SALAD DRESSING I made this one up 1 ½ cup blue cheese 1 cup sour cream 3 tsp. oil 2 tsp. red vinegar 3 garlic cloves crushed 1 egg Salt, pepper, chef salad dressing, bought. 1 tbsp.

Put everything through cuisinart with plastic bade. Make sure you Leave chunks of blue cheese.

SALAD DRESSING MARLA 1 cup oil 1/2 cup sugar 1/2 cup white vinegar 2 tsp. salt 5 drops tabasco 1/4 cup mandarin juice Toasted almonds SOUR CREAM DRESSING 1-cup sour cream 1 tbsp. lemon juice 1 tbsp. honey or sugar 1/4-cup cream Blend and refrigerate AVOCADO SALAD 2 tins mandarin oranges 1/2 lb. Nuts, cashews, pines etc...Roasted 2 avocados sliced.

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1 romaine lettuce You put red and yellow peppers strips to make it colorful.

Dressing: 1/3 cup freshly squeezed lemon juice (about 3 lemons) 1 cup salad oil 1/4 cup sugar or less 2 tsp. Salt 2 tsp. dry mustard 1 small grated onion 1 1/2 tsp. poppy seeds.

Mix everything in a jar and shake well, clean lettuce and any other veggies, you might like to add. Add dressing and toss salad before serving. The salad was a success. I don’t do it often enough.

EVA’S SALAD DRESSING…. CHINESE STYLE 1 package ramon noodles, crushed, chicken flavor 1 cup sesame seeds, toasted 1/3-cup sugar 1/3-cup canola oil ¼ cup rice vinegar 1 tbsp. Soya sauce 1 tsp. Sesame seed oil 1 package of chicken powder from noodles.

Interesting, I should make it more often, I only made it once and for my birthday eva brought her dressing and the salad went very well.

Mix everything but put the noodles at the end. Toss them around.

GREEK CUCUMBER YOGURT SALAD 2 medium cucumbers peeled, seeded, sliced fine 1 8oz. serving of plain yogurt 1 clove of garlic, finely minced 1 tbsp. finely chopped fresh dill 2 tsp. white vinegar

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Pepper and salt to taste Combine everything until blended. Refrigerate covered. Serve chilled DILL SAUCE FOR SALMON 1 cup sour cream 1/4 cup mayonnaise 4 tbsp. dill 1 tbsp. lemon juice. blend together and chill.

BLUE CHEESE DRESSING 1 large egg yolk 2 tbsp. white vinegar 1/2 cup crumbled Roquefort 1 clove garlic, minced 3/4 cup olive oil, or corn oil Blend the first four ingredients in a food processor.

Dribble in the oil in steady stream and keep blending. Do not over process.

FAR EAST TABBOULE This was given to me by a Lebanese student.

1 cup bulgur wheat number 1 1 cup finely chopped parsley 1/2 cup finely chopped shallots 1/4cup finely chopped fresh mint 3 medium tomatoes, finely chopped and drained dressing 1/4cup fresh lemon juice 1/3 cup olive oil Salt and pepper to taste Soak bulgur wheat in water until plump and fluffy. About 30 minutes. Combine all ingredients adding bulgur last. Put dressing over and

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mix well. .

Evelyne’s Tabouleh Three bunches of parsley, cleaned and drained. I only use the flower part.

Put in cuisinart and mince, not too fine.

4 shallots , cut up in very small pieces.

A little mint cut up. One tomato cut up very small.

One cup of couscous covered with water. Let it sit until all the water has been absorbed.

Mix everything together and put ¼ cup of oil, ¼ cup lemon juice, salt and pepper. Mix thoroughly and serve. The cleaning of the parsley is the most time consuming, I do not put any of the stem at all.

CUCUMBER SALAD: (Israeli style) My son Richard loves it and often will mix it together with the tabouleh.

One celery,four shallots, one green pepper and as many cucumbers as you like, one bunch of coriander. Cut everything in very very small pieces. ¼ cup oil, ¼ cup lemon, salt and pepper.

You can adjust the oil and lemon to your taste.

I make these two salads once a week, they will only last a day.They are better on the first day. The next day remove the water out of the salad.

SOUR CREAM SALAD DRESSING 1 cup sour cream 1 tbsp. Lemon juice 1 tbsp. Honey or sugar 1/4 cup cream Blend and refrigerate Makes 1 1/2 cup.

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ARUGULA INSALTA TRE COLORE My brother in law and sister in Florida live by arugula 1 large bunch of arugula 1 small radicchio 1 endive 3 tbsp of olive oil 2 tbsp balsamic vinegar Sat & pepper to taste Clean, rinse and dry all ingredients.

Put in salad bowl.

Season the salad with salt first then pepper to taste then add the oil and vinegar last.

Mix well and serve immediately

ALFALFA SALAD 1 container of fresh alfalfa sprouts 1 large tomato 1/2 medium red onion 1 cucumber 1 tbsp of capers 3 tbsp olive oil 1 1/2 tbsp red vinegar Salt and pepper Cut the tomato, cucumber and onions in round slices. Place alfalfa flat in a large plate. Cover the alfalfa with the tomatoes first then cucumber and onion last. Sprinkle the capers on top. Season with salt and pepper and then pour the oil and vinegar evenly all over the salad.

COLESLAW 1 small white cabbage

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1 medium carrot 2 parsley sprig 1/4 cup vegetable oil 3 tbsp red vinegar ,Salt and pepper Grate cabbage and put in salad bowl, grate carrot and add to cabbage. Chop the parsley finely and add. Put salt, pepper, oil and vinegar in that order.

Mix well and let soak before you serve.

SALMON SALAD 2 8 oz. cans of Salmon 1/2 red onion 1/4 cup of chopped dill 2 tbsp small capers Juice of one lemon Pepper to taste

This can be processed in a food processor or onion and dill can be cut very fine. Start with the onion, add salmon, chopped dill, capers and lemon juice.

Mix well. Mixture should be firm. I prefer doing it all by hand, and not use processor, it comes out too mushy. Serve on Toast or cracker or with salad.

BULGUR SALAD This takes about 20 minutes but only 5 minutes in cooking time.

Salad: 1 tbsp. oil 2 garlic cloves minced 1 ½ cup water 1 cup bulgur

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1 tsp. salt 2 carrots sliced thinly 2 shallots minced ¼ cup raisins 2 tbs. Pistachios, ground 2 tbsp. parsley 2 tbsp. basil or oregano minced 1 celery stalk, minced Salad dressing 1/3 cup oil 2 tbs. Balsamic vinagar 1 tbs. Dijon mustard 1 tbs. Lemon juice pepper to taste Stir fry the garlic in oil just for 10 seconds. Add the water and bring to a boil, add the bulgur and salt turn take it away from stove and let stand for 30 minutes.

Put bulgur in a nice bowl and add the carrots, shallots, celery, raisins. pistachios, basil and parsley. Mix all the dressing ingredients and pour over the whole salad. You can also add some chopped up prunes as well.

AMANDA’S SALAD DRESSING 2 crushed garlic cloves, Salt and pepper to taste 2 tbsp. mayonnaise Juice of one lemon 4 droops Worcester sauce 1 tbsp. anchovy paste ¼ tbsp. Dijon mustard 1 tbsp. wine vinegar ¼ cup olive oil Mix it all together and serve over salad.

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FATOUCHE: Lebanon Cucumbers Green peppers Tomatoes Parsley Mint Red cabbage Onion Radish Roasted pita, added to salad after it has been dressed Cut all the vegies in small portions. Season with lemon juice, minced garlic, olive oil, salt and pepper and sumac.

You be the judge how much spice you put, but be very generous.

SALAD ROUGE, typically Moroccan and loved by all.

2 12 oz. cans of diced tomatoes (you can use chopped up fresh tomatoes 1 green pepper or red pepper 2 to 3 cloves of garlic 2 Tbsp of vegetable oil Use a deep pot and pour in the canned tomatoes and put on burner at medium heat. Cut the pepper in small cubes and add to tomatoes. Cut the garlic in small pieces and add.

This takes a long cooking time and must be done when you know you will be in the kitchen for at least 4 hours.

Let it simmer for about 2 to 4 hours till there is no more water, just a heavy tomato paste like spread. Add the oil and cook for another 15 minutes. Let it cool off before you put in a glass container and refrigerate. Can last up to 10 days or more.

You can add hot peppers to the mix to give it a spicier taste. Can be eaten over bread, toast, and cracker or with a meal. (We usually eat it as a side dish with our meal)

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Every Moroccan loves this salad. Can be eaten hot or cold. The Ashkenazi have added this one to their favorites as well.

I often make it when the tomatoes are not too expensive and freeze it. It will stay frozen, just take out when you want it and let it thaw at room temperature. As a matter of fact this salad is best served at room temperature.

EGGPLANT SALAD One large eggplant, cut in 1/4 slices 1/4 cup of salad dressing of your choice.

Pour dressing over slices and let sit for a few minutes.

Place slices in a cookie sheet on top of wax paper.

Bake in oven at 375 until golden brown on both sides.

You might have to turn the slices over to brown both sides.

Take out of oven and immediately place in a glass jar.

Close tightly and put in fridge while they’re hot.

They are delicious hot or cold.

EGGPLANT (ZELOUK) Moroccan version of eggplant salad 1 big eggplant 1 red pepper 1 garlic clove crushed Salt and pepper to taste 2 tsp. Paprika Cut the eggplant in half lengthwise. Cut the red pepper in half. Place them in oven under broiler; do not close the door completely. Keep checking.

Cook for about 15 minutes to broil. Eggplant skin should be shriveled and the pepper’s skin should be almost burned. Remove from oven and let sit for about 10 minutes till it cools. Remove the skin of eggplant by pulling the skin from the bottom to the stem, it should all come out in one piece.

Cut in pieces and put in a colander to drain. Peel the pepper and put aside.

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Put the eggplant in a processor and just with a few strokes mix everything.

Make sure not to over process as it will liquefy. Take out of processor put in a bowl and add 2 tablespoons of oil, salt and pepper to taste. Chop up the pepper in very small thin slivers and add to eggplant.

I prefer doing it all by hand for eggplant, and cutting pepper in smallest pieces. But we always want a short cut to make our life easier. Not me.

CARROT SALAD, my version Carrots, about 6 2 tbsp. Crushed garlic 1/4 cup Oil 1/2 tsp. Paprika 1tbsp. cumin A little less than a 1/4 cup of White vinegar Half a bunch of Coriander chopped up Peel the carrots and boil them till tender, not too soft, not too hard. Slice them in 1/4 inch slices. Put in a glass jar and add all the other ingredients.

Mix very very well and put in fridge. Can be kept for up to a week. This is our version of tsimis, but not sweet at all.

COOKED CARROT SALAD, my sister Berthe’s version 8 medium carrots 2 garlic cloves crushed 1/4 tsp. Red cayenne 1 tbsp paprika 1/4 tsp cumin 1/ cup olive oil 1 tbsp red vinegar Salt and pepper Wash, peel and boil the carrots till tender, do not cover the pot.

Remove from fire and let cool. Cut carrots in any length you want but all the same size. Put in a glass bowl or jar. Add all the other ingredients and mix well.

ASPARAGUS

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Fresh asparagus Wash, clean and steam them Remove from pot and let cool. Pour mustard dressing over.

You can also fry onions in a tablespoon of olive oil and garlic, salt and pepper, adding the asparagus once the onions are caramelized.

ENDIVE SALAD Three to four endives cut length wise in two.

One can of hearts of palm.

4 large mushrooms sliced 1/2 bunch of cilantro (coriander) chopped up.

Put it all in a nice glass bowl.

Sometimes I like to add black olives.

Dressing: 1/2 cup oil 1/4 cup lemon juice 1 tbsp. Dijon mustard Pepper and 1 tsp. Crushed garlic Mix everything very well, preferably in a hand blender.

Fold cut up cilantro with the dressing, or if you prefer you can blend the cilantro in the blender, it will cut much smaller.

Cover the salad with the dressing and toss.

MIXED MOROCCAN SALAD 2 tomatoes 1 cucumber 2 celery sticks 1/2 green pepper, 4 scallions 4 sprigs of cilantro chopped up Lemon juice from a lemon 1/4 cup of vegetable oil Salt and pepper to taste

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Cut all the veggies in small cubes, put in a glass salad bowl and add chopped up coriander, oil, lemon juice, salt and pepper. You may add more lemon juice to your taste.

TOMATO & CORIANDER SALAD 3 to 4 tomatoes diced small 1 bunch of coriander chopped fine 1 garlic clove crushed, but you can use more if you like garlic 3 tbsp olive oil Salt pepper to taste Put everything in a salad bowl and mix well. Serve immediately.

If you like coriander, this is it. It is delicious. This salad is good as soon as you make it, but can only stay as left over for one day only.

HEARTS OF PALM SALAD 2 cans of heart of palm cut in 1 to 2 inch pieces 1 tbsp Dijon mustard 2 twigs parsley or coriander chopped fine 2 tbsp safflower oil 1 tbsp red wine vinegar or lemon juice Salt & pepper to taste Mix all above and pour over hearts of palm. You can also use the mustard dressing.

TOMATO GARLIC SALAD 2 to 4 medium firm tomatoes 3 to 4 medium garlic cloves crushed 2 tbsp of oregano 1/4 cup of olive oil Salt, pepper to taste This is a last minute salad to make and serve.

Cut the tomatoes in eighth and put in a salad bowl.

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Add the pressed garlic cloves, oregano, oil salt and pepper and mix well Serve immediately CUCUMBER SALAD 1 whole celery cut up small 2 to three English cucumbers 4 to 6 shallots 1 green pepper 1 tomato cut up small 1/2 coriander bunch, chopped up 1/4 cup Oil A little less than 1/4 cup of lemon juice Salt and pepper to taste Cut all the veggies very very small, put them in a large salad bowl, add the coriander and the rest. Mix very very well and serve.

This salad becomes very watery, so eat it the same day. This is a very large salad. If it stays for the next day, drain it from the liquid. But it is best served immediately.

My son Richard loves this salad, I make it for him at least two to three times a week and that’s all he eats as a snack. Calories are very low, only the oil has the calories. My sister puts vinegar and parsley instead of lemon juice and cilantro, you can try it that way too.

ROASTED PEPPERS Green or red peppers or any other colour. You can also mix them all.

Salt & pepper to taste 1 tsp. Paprika 2 tbsp. Oil 2 cloves of garlic crushed 1 Tbsp. Lemon juice Cut the peppers in two, clean them and take out seeds and put them in oven to broil, open side face down. Watch they don’t burn. Do not turn them.

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When ready, the skin is almost black, take them out and put in a plastic bag until they cool off, then take the skins off. Cut them in two. Season them with ingredients. Toss well and serve. They can be frozen.

SWISS CHARD (SLEK) Typically Moroccan 1 bunch of Swiss chards 1 tsp. Salt, 1 tsp. Pepper 1 tsp. Paprika 2 tbsp. Lemon juice 2 tbsp. Oil 3 cloves of garlic crushed Clean the chards thoroughly. Steam the leaves and cut and boil the stems separately. Once the chards are cooked, drain out as much water as you can by squeezing them.

Put them in a frying pan with oil, garlic, salt pepper and paprika.

Cook slowly and keep mixing so the spices are well distributed and the water evaporates. As you’re mixing cut the chards in smaller pieces.

This should not take more than five minutes. After 5 minutes, add the lemon juice and mix well. Let cool and store in fridge. It can be eaten hot or cold.

You can do the same thing with the leaves from beets. This can be frozen My daughter Amanda loves this salad.

TUNA SALAD 2 6 oz. cans of tuna 2 hard boiled eggs 2 celery stems 1 tsp. capers Juice of 1 lemon Salt and pepper to taste 1 tsp. Mayonnaise (optional) (I never put mayonnaise)

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Empty the cans of tuna in a glass bowl, add the hard boiled eggs cut up in pieces, celery cut up in very small pieces, capers, lemon juice, salt and pepper Mix well and serve over cracker, toast, in a sandwich or over a field of greens RED BEET SALAD Not my favorite but everyone else loves it 5 medium beet heads 2 to 3 twigs of parsley 2 tbsp. Olive oil 2 tbsp red wine vinegar 3 cloves garlic, crushed Salt & pepper Wash beets very well, remove roots and stems, do not peel. (You can chose to save the stems for the other salad mentioned above). Boil the beets till tender, approximately 15 to 20 minutes at medium heat in a covered pot. Do not over cook, check with tooth pick till they’re tender.

When ready remove the beets and rinse in cold water. Use plastic gloves (as beets stain badly) to take off the skin. It comes off easily; just squeeze the beet head in your hand.

Cut the beets in shape and size you like, add oil, vinegar, garlic, salt, pepper and parsley and put in a glass jar (not plastic) and refrigerate. Serve cold.

Can be in fridge for up to one week RED CABBAGE SALAD 1 medium red cabbage 1/2 red onion or 4 shallots 1/4 cup of olive oil 3 tbsp red vinegar Salt and pepper

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Slice the red cabbage very thinly and put in a bowl. Chop the red onion, or shallots and add to bowl. Dress with salt, pepper, oil then vinegar last.

Mix and let sit for 1/2 hour before serving so the salad will soak, as cabbage is usually dry. Keeps well in fridge for a few days.

FATOUCHE , another version 1 head of romaine Lettuce, 1-diced tomato 2 chopped up cucumbers 1 bunch of shallots 1 chopped up Green pepper 2 tsp. Salt, 1/4 cup oil, 1/4 cup lemon juice, 5 sprigs of Cilantro 1/4 marinated Lemon chopped up fine Juice of two lemons 2 tsp. sumac 4 sprigs of parsley 6 mint leaves Toasted pita cut up in small pieces.

Put all the vegetables in a bowl. Pour the oil and remainder of seasonings over salad. Mix the salad well. Just before serving add the pita and toss gently. You cannot put the pita before cause it gets soggy. If you need to adjust dressings you can do it before adding the pita.

This is not a Moroccan salad, but close enough, I got it from a Lebanese student and we make it often. It has become part of our repertoire.

TUNA POTATO SALAD 8 small red skinned potatoes, boiled and cut in 8 cubes 2 eggs, boiled and cut in small pieces 4 scallions cut in small pieces 10 pitted black or green olives cut in small pieces 1 6 oz. can of tuna 2 tbsp capers 4 sprigs of parsley or cilantro, chopped fine

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3 tbsp olive oil 1 tbsp red vinegar Salt & pepper to taste After boiling the potatoes and eggs, remove from hot water and let them cool off.

Once cooled off combing all the ingredients in a salad bowl, adding the oil, vinegar, salt and pepper last and mix well.

Can be prepared in advance and can be refrigerated up to 4 days. Great for lunch, or snack or side dish for dinner.

BOCANCINI SALAD 2 tomatoes diced 1 bunch of basil 2 cloves garlic crushed Salt, pepper, Balsamic vinegar Bocancini cheese, diced Mix everything together and serve.

BASIL TOMATO SALAD 3 medium size vine tomatoes 6 sprigs of fresh basil (big leaves) 10 kalamata olives 1/2 lb. Of Feta cheese 2 Garlic Cloves 2 tbsp. Olive oil Salt and pepper Wash and dry the basil leaves and arrange to cover a large glass plate. Cut the tomatoes in eighth and place to cover the plate. Add the olives and feta in crumbed pieces over the tomatoes and basil as garnish.

Crush the garlic, mix with oil, salt and pepper and pour evenly on salad.

Good to serve after it is prepared or can be refrigerated but not for more than one day as basil will blacken

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SALADE NICOISE 3 small boiled potatoes 1 tbsp chopped parsley 2 tbsp olive oil 1 tbsp red wine vinegar Salt & pepper to taste 2 hard-boiled eggs 12 boiled green beans

20 black olives 3 radishes sliced 2 small red onions 1 6 oz. Can of tuna

Cut the boiled potatoes in round slices and place in large round plate. Place the tuna in the middle of the plate over the potatoes. Cut the boiled eggs in round slices and put on top of potatoes.

Cut radishes in the same shape and put on top of eggs, then cut the onions in same shape and place on top of radishes. Add the green beans on top of onion and garnish with black olives. Pour the oil on top of entire salad evenly, then the vinegar and sprinkle with salt, pepper and parsley to garnish. This salad is good to serve right away or cold from fridge.

MOROCCAN SALAD DRESSING 1 tbsp. Lemon juice or wine vinegar 8 tbsp. Olive oil 4 garlic cloves, peeled and finely chopped 1/2 tsp. Sweet red pepper 1/8 tsp. Hot red pepper, optional Salt and freshly ground black pepper 4 tbsp. Each flat leafed parsley and fresh coriander Simply mix all these together, let stand for a while to allow the flavors to blend.

TABOULI, 1 cup of couscous, put water over couscous till it is completely covered. (not overflowing) 1 bunch of scallions, sliced in small pieces

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3 bunches of parsley, cleaned without the stems and chopped fine in food processor 4 medium vine tomatoes, diced in small pieces Juice of 3 to 4 lemons 1/4 cup olive oil Salt and pepper First thing you do is soaking the couscous. Then you clean your parsley.

This takes about half an hour. Then process it till it is quiet fine.

Put parsley, tomatoes in large bowl and then add the couscous, which should have soaked up all the water and is now quite dry. Mix it with your hands so there aren’t any clumps.

Pour the oil, then the lemon juice, salt and pepper and mix very very well.

The first time you make it, it might be a pain, but eventually you will get used to it. Because the cleaning of the parsley is very time consuming and not exciting. This is another salad that I make once or twice a week as Richard can live on that, he likes it so much. Sometimes he adds the cucumber salad on top of the tabouleh. It’s just as good. You can also reduce the recipe to make less. This recipe gives enough for 15 people

SOUPS, SOUPS, AND MORE SOUPS LEEK SOUP About 4 to 6 Leek, sliced thin 2 Onion chopped up, 2 Potatoes cut up small Feuille de laurier, Chevril, Parsley, Salt & pepper to taste 3 tbsp chicken soup mix Put everything in a large pot and cover with water, cook at low till boiled and then lower heat and let cook for another 20 minutes. You can keep it like that or cream the soup by blending it with hand blender MUSHROOM & LENTIL SOUP 1 8 to 10 oz. Can of whole tomatoes with juice

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4 cups of water 1 onion, thinly sliced 2 celery stems with leaves, chopped up 2 tbsp. Chopped parsley 1/2 green pepper, chopped 1/2 cup of barley 1/2 cup of small lentils 1 carrot, sliced 1 lb. Of mushrooms, sliced 2 tsp of salt 2 tbsp of fresh dill cut in long pieces 1/2 cup porcini mushrooms In a large soup pot, combine the tomatoes, juice, water, onion, celery, parsley, green pepper, barley, and lentils and bring to a boil. Lower the heat to low and simmer covered for 1 1/2 hours.

Add the carrot, porcini mushrooms (which you dip in boiling water first to soften, and cut in small pieces) add it to soup with its juice. Add salt and dill. (This recipe is from a Moroccan family in Chicago) Continue simmering until the carrots are tender. (About another 20 minutes.

Correct seasonings by tasting soup and sprinkling additional dill if desired.

SOUPE DE POIS CHICHES /CHICK PEA SOUP 2 18 oz. cans of chickpeas 2 onions 1 carrot 1 bunch of coriander Salt and pepper to taste 6 cups of water Boil the water in a soup pot. Chop the onions, cut the carrots in small pieces, wash and chop the coriander.

When water has boiled add all the ingredients and let it cook for about 30 minutes. Water will be reduced and soup will be thickened. Us a small electric blender and liquefy the soup till all ingredients are liquified and soup has a smooth texture. Add water if necessary so that texture is smooth and not too thick, lumpy or watery. Soup is better if served immediately but can

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be prepared up to 2 days in advance and refrigerated up to 3 days. Enjoy this as everyone in the family can’t wait for my mother to make it.

My mother, of course, makes this soup the long way by soaking chickpeas over night in water and baking soda. Then she peels the chickpeas and then makes the soup. She always made it on Friday nights and we loved it.

But we found the shorter, faster version. But of course, hers is the best.

BROCCOLI POTATO SOUP 1 bunch of broccoli 3 medium potatoes 2 medium yellow onions 5 garlic cloves 1/4 cup olive oil Salt and pepper to taste 4 to 5 cups of water Put ½ the olive oil portion in a big uncovered soup pot at medium heat. Cut the garlic in slices and add to hot oil. Fry, when garlic is golden cut the onion in very small pieces and add till golden. Cut the broccoli in very small pieces including the stems and add to onions and garlic. Keep turning over till broccoli is dark green. Cut the potatoes in very small cubes as the last ingredients to add to pot.

Add the rest of the oil, salt and pepper and turn over till entire mixture is roasted in a brownish color. Add water, one cup at a time to make sure the ingredients are all covered. Do not go beyond that. Just cover veggies.

Keep the heat at medium till soup comes to a boil. If soup gets too thick add a little water. Soup should have a heavy texture. You can now cover the pot but not tight. Leave the lid off a little to keep an opening so steam doesn’t penetrate the pot to add more water.

When soup is boiling, reduce the heat and keep stirring mashing the potatoes and broccoli with an electric hand blender. You can keep the soup to a creamy texture or add a little more water so it won’t be so creamy.

SOUP DE LENTILLE 1 1/2 cups lentil

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2 onions 1 tomato 1 carrot 2 celery sticks 3 garlic cloves 6 cups of water Bay leaf Rinse the lentils, drain and put in boiling water. Cut carrots, onions, and celery in small pieces and add to the pot. Cut the tomato as well, crush the garlic and add to soup with bay leaf, salt and pepper.

When soup comes to a boil, cover the pot and reduce heat to medium low.

Simmer for 30 to 40 minutes. Soup should have a heavy texture so you can add water if needed.

LENTIL SOUP, MY VERSION 3 tbsp. Butter 2 medium onions chopped 2 carrots chopped 8 cups beef stock 2 1/2 tbsp. Tomato paste 2 cups lentils, rinsed and drained 1 tsp. Chervil 2 bay leaves 1 tbsp freshly chopped parsley Salt & pepper Heat butter over medium heat, add onions and carrots and cook for 5 minutes. Add beef stock and tomato paste; mix well and season. Stir in lentils, chervil and bay leaves.

Bring to a boil. Then reduce heat and cook for another 1 1/2 hours. Partly covered over low heat. Add salt and pepper to taste.

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Sprinkle with parsley and serve.

HARIRA (Traditional Moroccan Soup) This is a long recipe but the result is unbelievable. If you want a real taste of Morocco, this is it.

2 cups of chopped onions 2 cups of cut up celery in small pieces 1 cup of lentils 1 bunch of parley (chopped) 1 28 oz. can of chickpeas 1/4 cup rice 1 19 oz. can of tomato sauce 1 28 oz. can of whole tomatoes 1/2 bunch of coriander 1/2 tsp pepper 6 cups water 2 tbsp flour 1 tbsp lemon juice 1/4 cup water 1tsp turmeric 1 tsp salt Pour 6 cups of water into a big soup pot and bring to boil. When water is boiled add onions, celery, lentils, parsley and coriander and cook at medium low heat for 1 hour.

Add the chickpeas, rice, tomato sauce, whole tomatoes (which you’ve cut in quarters ) turmeric, salt, pepper and let cook for another 1/2 hour.

In a small glass bowl combine the flour, lemon juice in the 1/4 cup of water and mix well. When the soup is ready and before serving it, pour the flour mixture in the soup and stir with a spoon till the mixture is well blended with no trace of flour. Serve the soup immediately.

HSEU‌ ANOTHER TYPICAL MOROCCAN SOUP 1 1/2 cup of Bulgur, rinsed and drained.

3 cups of water

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2 tsp Paprika 2 tbsp Garlic crushed 1/2 bunch coriander, including stems cut up Salt and pepper to taste 2 tbsp oil 1 tbsp chicken soup powder Boil water and add all ingredients. Cook at medium heat and don’t let it boil over. If too thick add water. Let it simmer for a while and check to see if bulgur has softened.

My family loves it, I don’t make it often enough. But it is great on a very cold day. This is very healthy and there isn’t any fat except for the oil.

1 HSEU with cream of wheat cup of cream of wheat 2 to 3 cups of water 1 tsp. Salt, pepper 1/2 bunch of coriander chopped up 1 tbsp. Oil 2 garlic cloves crushed 1/2 tsp. Cumin 2 Tbsp. chicken powder Boil two cups of water, when water is boiling, pour cream of wheat very slowly and keep mixing and stirring continuously. Add the other ingredients except coriander. It will thicken, if too thick add a little water at a time. It shouldn’t be too thick or too liquid. Add the coriander when soup is ready, and stir for two minutes.

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VEGETABLE SOUP 1/2 a small squash 1 green zucchini 1 yellow zucchini 2 stems of celery 12 green beans 1/4 small cabbage 2 medium carrots 2 medium onions Parsley 1 broccoli stem 4 cauliflower flowers

Coriander Saffron 1 tsp. turmeric 1 tsp Garlic powder Salt & pepper to taste 2 tomatoes

Peel, rinse and cut all vegetable in small cubes.

In a large soup pot filled half with water, bring the water to a boil. Add vegetables starting with onion, celery, green beans, carrots, as you cut the veggies you add to the pot. Last is the tomato. You might want to add two potatoes cut up in small pieces.

When all the veggies are in the soup, and it is boiling, lower the heat and add, salt, pepper, turmeric, garlic, saffron. Stir just once so all spices are well distributed and cook for 15 minutes. Veggies should be crisp.

When you serve the soup, sprinkle it with chopped parsley and or coriander.

If you have potatoes cook soup a little longer till potatoes are tender.

CHICKEN NOODLE SOUP 1 chicken breast (bone and skin) 2 small carrots 1 onion 1/2 bunch of dill 12 spaghetti sticks 5 saffron hairs Salt and pepper 6 cups of water

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Pour water in a big soup pot and bring to boil at medium high heat. Add the chicken only and cook till chicken is well done about 20 minutes. Remove chicken from pot, take off the skin and cut in small pieces and put aside.

Take the water in the pot and strain it through paper toweling till it is clear and put back in pot over medium heat.

Dice the onion, cut the carrots in thin sticks, wash the dill which you cut or chop in small pieces and add to the broth with the cut up chicken. Salt, pepper and saffron are put in and brought to a boil. When soup is boiled, reduce heat to low and cook for 20 minutes.

Cut the spaghetti in small pieces and add to the soup and cook another 10 minutes.

This sure is a different recipe for chicken soup.

TYPICAL PASSOVER VEGETABLE SOUP, which of course can be made any time.

We only make this soup at passover, we call it soupe de pessah. Somehow it has been our custom and we have never made it any other time, but it’s too bad cause it’s so good. We should try to make it during the year.

2 zucchinis 2 carrots 2 potatoes 3 onions 4 celery stalks 1 bag of “flagolet” , little green lima beans we find in the freezer section 1 bunch of coriander A good piece of meat and two bones First you need to boil the meat and bones for a few minutes and then rinse the meat and bones. This eliminates any of the stuff that comes out during the soup.

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Cut up all the veggies in very very small pieces and put in a pot. Cover the veggies with water. Add the meat. Season with Salt, pepper, Saffron and turmeric, about 1 tsp each but 1/2 tsp. of turmeric. Cook for about 1 to 1 1/2 hour at medium heat. Add the lima beans after one hour of cooking. Let cook at low heat for the last 45 minutes. Adjust spices to your taste.

BARLEY SOUP 1 cup of pearled barley 2 potatoes 2 onions 2 celery sticks 2 carrots Salt and pepper to taste 5 cups of water Bring water to a boil t medium high heat. Add barley. Cut potato, carrots, onions and celery and add to soup. Mix it with salt and pepper. When it reaches the boiling point, lower and cover pot, let simmer for 30 to 50 minutes till barley is very soft.

BAKED ONION SOUP AND WHITE WINE

2 tbsp. Butter 4 to 5 onions, thinly sliced 1/2 cup dry white wine 4 cups beef stock, heated 1 bay leaf 1/4 tsp. thyme 1/4 tsp. marjoram 4 rounds toasted French bread 1 cup grated gruyere cheese Salt and pepper Melt butter. When hot, add onions and cook, uncovered 3 minutes on medium low heat. Stir 7 or 8 times during cooking.

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Pour in wine and mix well. Cook over medium heat to reduce wine by half.

Pour in beef stock, mix well land add bay leaf and all seasonings. Mix well and cook, uncovered 35 minutes over low heat.

Ladle soup into individual onion soup bowls. Cover with toasted rounds of bread and top with grated cheese. Bake about 15 minutes.

ONION SOUP AU GRATIN 5 cups onions, thinly sliced 1/4 tsp. sugar 3 tbsp. butter 3 tbsp. flour 8 cups of beef broth or chicken bouillon 1/2 cup white vermouth, or wine Salt and pepper 4 slices French bread. Toasted.

4 tbsp. grated parmesan cheese Melt butter in large pot. Sauté the onions slowly in the butter.

Add sugar. Sauté till nice and brown. Sprinkle in the salt and flour, stirring for three minutes. Remove from the heat and add the 8 cups of beef bouillon or broth. Return to stove and bring to a boil immediately. Reduce heat. Add vermouth, or wine,if desired.

Season with salt and pepper to taste. Simmer slowly for 30 to 45 minutes. To serve, float toast on top of the soup. Sprinkle with Cheese. Place in a very hot oven until toast and cheese are nicely browned. Serves 4.

THE GREAT ONION SOUP, From bon apetit magazine ¼ stick of butter 3 pounds of onions ½ teaspoon sugar 2 tablespoons all purpose flour 2 cups canned chicken broth

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2 cups canned beef broth 2 tablespoons dry white wine 1 ½ tablespoons brandy 1 ½ teaspoons Dijon mustard 4 ½ inch thick French bread slices, toasted 4 1/8 inch thick Swiss cheese slices Melt butter in heavy large saucepan over medium heat. (like we need to know this) Add onions, sugar and pinch of salt. Cover pan and cook until onions are very soft, stirring occasionally, about 20 minutes, (boring) increase heat to high and sauté uncovered until onions are golden brown, about 10 minutes, (really, ils exagerent) Add flour and stir 2 minutes. Mix in broths, wine, brandy and mustard.

Bring soup to boil, stirring frequently. Reduce heat to medium low cover and simmer for 10 more minutes.

Season to taste with salt and pepper. And you know what to do next

BUTTERNUT SQUASH SOUP…. ALGERIAN STYLE FROM THE GAZETTE 1 large butternut squash 2 cans chick peas 2 onions Salt, pepper, cinnamon, chili flakes

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Fry onions, add cubed squash, peas add water and boil for 30 minutes Squash everything, add cilantro at last minute .

GREEK LENTIL SOUP My friend Niky gave it to me and I tried it twice, it was delicious.

1 cup lentils 1 onion diced 2 cloves crushed garlic, 2 tbsp. oil 1 can tomato sauce Boil lentils , drain and rinse.

SautĂŠ onions, garlic and lentils. Add water, oil, tomato sauce and boil. Add salt, pepper, basil, parsley or coriander.

SOUP WITH OKRA and TOMATOES, Perry 1 tsp. butter 4 shallot’s, cut in three 2 cups peeled and crushed tomatoes 1 lb. of okra 1 cup of beef bouillon 2 tsp. lemon juice 2 tsp. sugar salt and pepper Heat up butter and cook shallots in low fire, 3 minutes. Add tomatoes, cover and cook 5 minutes. Add Okra, bouillon , lemon juice anD sugar. Add salt pepper if you like.

Let simmer and serve while hot.

HEARTY CABBAGE SOUP 2 tbsp. Butter 1 large onion, diced 1 celery stalk diced large

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2 cups shredded cabbage 3 potatoes peeled and sliced thick 2 zucchinis cut up 6 cups chicken stock heated 2 tbsp. flour 1 tbsp. Chopped dill Salt and pepper Heat butter in large saucepan over medium heat. Add onion, celery and cabbage and zucchini ; season well. Partly cover and cook 10 minutes over low heat.

Add potatoes. Chicken stock and dill; correct seasoning. Stir and bring to a boil and continue cooking, partly covered. 20 minutes over low heat.

Meanwhile, in a 2-quart saucepan, melt the butter. Stir in the four, salt and dry mustard until smooth. Stir in the remaining ingredients except sour cream. Cook over medium heat, stirring constantly, until the mixture comes to a full boil. Let boil, stirring constantly for 1 minute. Stir in the sour cream. Continue cooking, stirring constantly, until heated through. Pour sauce over cauliflower.

FISH BOULETTES DE POISSON( fish balls) We make these every Friday night.

1to 2 lbs. Minced fish 1/2 bunch of coriander chopped fine 1 tsp. Salt

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2 tbsp. Crushed garlic 1 egg 2 tsp Paprika 1/4 cup bread crumbs 1 can of diced tomatoes Put everything in a bowl, except for tomatoes, and mix very well. Save some coriander. Shape into balls, (just like meatballs) size of golf balls.

Put the can of diced tomatoes in deep pot. I keep the coriander stems and cut them up small, which I add to the tomatoes.

Cook the tomatoes at medium heat, when it starts bubbling put the boulettes in and add more coriander over the boulette. Cook for 1 hour until balls are done. For a little variety, you may add 1 can of chickpeas with the tomatoes.

FISH SAUCE CALLED “Tchermela�

6 cloves of garlic crushed 1 tsp. sweet paprika 1 tsp. hot paprika 1 tsp. cumin Salt 1/2 cup oil 1/2 cup vinegar Mix all the ingredients together to make a type of vinaigrette for fish. You would marinate any fish with this sauce and then cook it the way you like it.

MERLAN, or red snapper Have the fish opened in butterfly. Rinse thoroughly and dry it well.

Dip it in flour, then egg, then bread crumbs which have been seasoned with salt, pepper, paprika and some ground coriander.

Fry the fish in a little oil. No too long, just until the fish is ready.

PASTA TUNA OMELET

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1/4 lb. Spaghetti or angel hair pasta 2 6 oz can of tuna 3 to 4 eggs 1/4 cup vegetable oil Salt and pepper Boil the pasta, rinse and let drain. In a big bowl cut the cooked pasta; add the tuna, eggs, salt and pepper. Mix well till all ingredients are blended. Put oil in a medium size frying pan. When oil is hot pour the entire pasta mixture in the frying pan and cook uncovered for about 15 minutes at medium heat. Turn over for another 15 minutes.

When both sides are golden remove and serve it hot. The left overs can be refrigerated and tastes very good cold too.

CORRIANDER SALMON Dress the salmon with lots of cut up shallots, coriander, salt and pepper and paprika, add two tablespoons of oil. Drizzle juice of one lemon. Bake for 20 minutes till done. You may add or omit the mushrooms.

I like to also use one of the mustard dressings with fish as well

MOROCCAN FISH Cod, salmon or other, 2 potatoes, sliced 1/4 inch thick 3 red peppers cut in 2 1/2 bunch of cilantro chopped up 3 tbsp of crushed garlic Salt and pepper to taste 2 tbsp Oil 2 tsp Paprika 1/4 cup water

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Line bottom of pan with potatoes, place red peppers cut in two on top of potatoes. Place some cilantro on top of that; you can use stems as well. Put slices of fish on top of cilantro and cover fish with more cilantro as well.

Put all the spices in the water and oil. Pour over everything and let cook at medium heat until fish is ready. About 20 to 30 minutes. Check to make sure potatoes and peppers have cooked. Here again you may add one can of chickpeas, if you like them. I’ve tried this recipe with Cod, it was excellent.

BREADED FLOUNDER 2 lbs. of flounder, without bones or skin 1/2 cup of flour 2 eggs 1 cup of oil Salt and pepper 2 lemons Put 1/2 the oil in a frying pan at medium heat.

Put the flour in a plastic bag and put the flounder in it one piece at a time, shake well so that fish is completely coated. (make sure fish is dry) In another bowl beat the eggs and add salt and pepper. Dip the floured fish in egg, and again in flour. When oil is hot put the fish in the frying pan.

Keep adding oil as you add more fish. Lower heat and cook till fish is golden on both sides.

Stay near and watch so it won’t burn. Serve with lemon pieces.

SALMON & MUSHROOMS 1 salmon filet 2 lbs. Mushrooms 2 Garlic cloves 3 tbsp olive oil 4 tbsp teriyaki sauce 2 lemons Salt & pepper Wash salmon filet and dry.

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Put the oil, teriyaki, crushed garlic and pepper in a container and mix well.

Soak the salmon till completely covered with sauce, remove and place in a pan.

Wash and dry the mushrooms, cut them in quarter and place them around the salmon mixing them in the sauce. .

Put in the oven at 350 for 20 minutes.

Before removing from oven, put under broiler for 5 minutes till mushrooms are dry and salmon top golden.

Serve immediately by cutting the salmon in serving portions according to whom you will serve and add the mushrooms on top of salmon in individual plates. Decorate with slices of lemons.

This is just as good when it is cold as left over, if any.

MISCELLANEOUS MAMIE’S FRIED ALMONDS 2 to 3 cups of raw almonds 6 to 8 cups of boiling water 2 cups of safflower oil Put raw almonds in a metal container. Cover them with boiling water for 30 minutes. When water is cooler use gloves to take the skin of the almonds off by squeezing the almonds with you fingers, the skin will just pop out. Dry the blanched almonds with paper towel. (You can also buy them already blanched for you).

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Heat the oil at medium heat, when the oil is hot; add the almonds and fry till golden. Make sure to watch the whole time not to burn. Remove and put on paper towel, sprinkle with salt and let them cool off. Store them in a glass jar.

SUGARED NUTS: 3 cups walnut halves 1 ½ cup pecan halves 2 cups granulated sugar 1 cup water ¼ tsp. Cinnamon Mix ingredients in heavy skillet. Cook until water disappears and nuts have a sugary appearance. Remove from heat and pour nuts onto a baking sheet.

Flatten and separate quickly by cutting through making little squares.

ROASTED NUTS Any kind of raw nuts in any quantity you need. Walnuts, Almonds, Peanuts, Cashews, Macadamia, Hazel Nuts etc.

Mix ¼ cup water with 1 tbsp. salt. Mix this with nuts and put in oven at 350 for 35 minutes. Turn off oven and leave there till cooled.

FROSTED PECANS 1 tsp. Cold water 1 egg white 1 pound large pecan halves 1 cup granulated sugar 1 tsp. Cinnamon 1 teaspoon salt In bowl, beat water and egg white until stiff. Add pecans.

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In separate bowl , combine remaining ingredients and add to pecan mixture mixing thoroughly. Spread pecans on cookie sheet. Bake at 225 degrees F for 1 hour. Stir occasionally.

This is great, I do it with walnuts. I also add ginger and it gives it a nice taste.

PUNCHES AND SANGRIAS PATTY’S FAMOUS SANGRIA We had this sangria in Mont Tremblant, it was so good, we couldn’t stop drinking it and the Giiomettie carried it with them wherever we went.

1 cup sugar 1 cup water Boil the two till sugar is dissolved, take out of heat.

Add 1 cup grand marnier, 1 cup courvoisier, 1 cup orange juice Mix very well Add 2 bottles red wine and some fruit. Serve on ice PAULA’S PUNCH 1 large fruit punch, 2 liters 2 liters ginger ale

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1 frozen orange juice 1 box strawberries sliced 2 cans mandarin 2 cans pineapples tit bits 1 rainbow sherbet (large) 1 small container of ice cubes Put orange juice and strawberries (if frozen) to thaw.

Put everything together with the sherbet and ice. Serve SANGRIA ½ cup lemon juice ½ cup orange juice ½ cup sugar 3 ¼ cups dry red wine ¼ cup brandy 7 oz. chilled soda water 1 cup fruit and ice.

Mix all in a large jar or bowl.

PUNCH , different from the others but good.

2 bottles dry apple cider or champagne.

2 bottles white wine 1/2 cup brandy 1/2 cup cointreau 2 large bottles soda water 1 handful of mints, strawberries, ice or other fruits This is a very good punch .

TROPICAL PUNCH

JOANNE CORMIER

2 frozen orange juice not sweet 2 liters pineapple juice not sweet Slices of oranges Juices 2 lemon 1 jar maraschino cherries 4 cups rum

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4 cups soda water A little Galliano.

I made this punch a few times and we really liked it.

FRUITED VODKA..... GIVEN TO ME BY HOPE ROSENSVEIG One large pitcher 1 whole orange, sliced thin 1 can pear halves 1 can peach halves 1 can dole unsweetened pineapple chunks 2 apples, cored and cut in bite size pieces 1 package frozen pitted red cherries or raspberries Sprig fresh mint Drain well frozen and canned fruits. Fill pitcher almost to top With cut up fruits. Pour vodka to cover. Place saran Wrap over top and put in fridge for 24 hours.

Serve strained in small glasses and sip. Pass marinated fruits with toothpicks. The pineapple keeps the most punch MIMY’S PUNCH 3 bottles of champagne (asti spumoti) 3 bottles white wine 1 or 2 big lime sherbet Fruit ice ring You may add little diced pieces of fruit, or mints.

FAMOUS SANGRIA 25 oz. red wine 8 oz. cognac 8 oz. porto Juice and zest of one orange and one lime Cinnamon, ginger and sugar to taste Fruits cup up 1 liter of soda water ,or ginger ale

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Mix everything together except for soda water. Place in fridge for 6 hours and add soda water just before serving.

MARGUARITA AND FRESH FRUIT 10 oz. of fresh exotic fruit juice 4 oz. of tequila 2. of triple sec 2 of lime juice Mix it all up with ice cubes and serve in glasses.

Grapefruit daiquiri This will make one glass only, 1 ½ oz. rhum 2 oz. grapefruit juice, freshly squeezed ½ oz. of maple syrop Ice cubes Raspberries Mix all ingredients together, without raspberries, in a shaker, add ice cubes.

Shake very well and put in glass, adding raspberries.

SESAME BROCCOLI 1 large bunch broccoli cut into florets Salt 1/2 cup sesame seeds, toasted 1/4 cup dry sherry 1 1/2 tbsp.. Soy sauce 2 tsp. Sesame oil 1 tbsp. Honey Cook broccoli in boiling salted water until crisp but tender.

Drain thoroughly. Cool. Combine the remaining ingredients.

Shortly before serving, add the broccoli and toss to mix well.

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SALMON SALAD 2 8 oz. cans of Salmon 1/2 red onion 1/4 cup of chopped dill 2 tbsp small capers Juice of one lemon Pepper to taste

This can be processed in a food processor or onion and dill can be cut very fine. Start with the onion, add salmon, chopped dill, capers and lemon juice.

Mix well. Mixture should be firm. I prefer doing it all by hand, and not use processor, it comes out too mushy. Serve on Toast or cracker or with salad.

DINA’S PIZZA DOUGH 5 cups flour 2 cups warm water 2 package yeast, Fleishman salt Mix everything slowly and carefully, by hand, form your dough Evelyn’s pizza sauce 1 Can diced tomatoes Lots of oregano, basil, garlic, Italian season, Mix well and pour over pizza

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PINWHEELS, Esther’s, these are my all-time favorites. They bring me back to my childhood.

This recipe calls for two different batches, one white, and one chocolate 1/2-cup butter or margarine room temperature 3/4-cup sugar 1 1/2 cup flour 1/4 tsp. Salt 2 tbsp. cocoa powder 1 tsp. Vanilla extract 1 egg Cream butter, sugar, egg together until nice and fluffy. Stir in vanilla then add the flour and salt. (For the next one add the cocoa powder) Make two batches. One with cocoa powder added to it, the other batch without. Form each one into a ball and cover. Refrigerate for several hours until firm.

On floured wax paper, roll each to a rectangle. Place one rectangle over the other. One white, one brown.

Roll them together tightly in a long log. Cover the roll and refrigerate Overnight.

Cut in thin evenly slices, you now have pinwheel shapes and cook at 400 for 5 to 7 minutes or until brown.

MAKROUD, date rolls This originated in Algeria, but the Moroccans made their own version.

4 eggs, separated 1 cup of icing sugar 1/2 cup oil 2 tbsp. rum 2 3/4 cup flour 1 package of baking powder 2 cups dates, ground 1/2 tsp. cinnamon A pinch of ginger

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A pinch of cloves Caramel Orange liqueur 350 grams of fine cream of wheat Mix the yolks by hand and add little by little the oil and the rum.

Beat the whites to foam and fold to the yolks.

Add the flour, the cream of wheat and the baking powder. Mix well and set aside while preparing the rest.

Put the ground dates with the spices, cinnamon, ginger and cloves and mix well.

Take the prepared dough and flatten it out with a rolling pin to a 1/2 inch thickness. Spread the dates on top and role the dough over to form a type of cylinder (like a roly-poly).

Cut slices of about 1 1/2 inch long. Fry in very hot oil. Take out and drain.

You can serve them like this or dip each slice into a caramel sauce.

About 1 cup of caramel to 1/2 cup of orange liqueur.

FAMOUS MORROCAN TEA/ NAH NAH 1 tsp. gun powder tea 1/2 bunch of mint Boiling water.

Put everything in tea pot and let it steep for a few minutes. You can add sugar to your liking.

Sometimes I like to add some vervenne in the tea.

FISH EGGS (Bai del hoot)

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Chose fish eggs that are fresh and look good.

Boil them slowly in water for just a few minutes and strain.

Put them in a pot with a little oil, add about 1 tbsp. of each Paprika, garlic, ½ bunch of coriander,1 tsp. salt and pepper and sliced red peppers.

Simmer at low heat for 20 minutes.

This is one of my favorite meals which I don’t do too often, but I love it.

TIRAMISU 3 packages lady fingers 2 cups Mascarpone cheese 4 egg yolks 1 tbsp. vanilla 1 tbsp. coffee 2 tbsp. amoretto 2 egg whites Beat egg yolks with vanilla and add it to cheese. Mix well. Beat egg whites to meringue consistency. Fold egg whites with cheese mixture.

Mix Amoretto and coffee together and sprinkle over lady fingers.

Layer lady fingers in bowl or deep dish. Pour rest of amoretto mixture to cheese mixture and mix. Add cheese mixture on top of lady fingers. Make another layer of lady fingers and add cheese mixture on top. Continue making layers until all cheese is used up.

Sprinkle powdered sugar on top of cake put in fridge for few hours. Serve MANGO MOUSSE 1 can evaporated milk (2%) 1 can mango puree 2 lime jello or lemon jello Mix dry jello to puree Beat milk and mix with puree.

Cookies

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Put cookies on bottom of pie plate, pour mixture over and let sit in fridge for a few hours. Serve EVA’S BEST EVER BISCOTTI 3 cups all purpose flour 1 tsp. ground cinnamon 1 tsp. nutmeg ¼ tsp. ground cloves Dash of salt 2 cups sugar ( I put less) 1 cup butter or margarine, softened 3 large eggs 1 cup chopped dates 1 tsp. baking powder dissolved in 2 tsp. wter 1 cup chopped walnuts Additional sugar Mix flour, cinnamon, nutmeg, cloves and salt.

Beat sugar and butter in a large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Add dates and dissolved baking soda.

On low speed, gradually beat in flour mixture. By hand, stir n nuts. Chill for several hours until firm.

Heat over to 350. Grease baking sheets or use parchment paper Make two loaves, five inches apart on each prepared baking sheet. Flatten to ½ inch thickness. Sprinkle with sugar and cinnamon.

Bake for 15 to 18 minutes until golden brown. While hot, cut diagonally into 1 inch slices. Cool on baking sheets 5 minutes. Remove and place on wire racks.

I like to leave them in the oven for a few hours after I turn the oven off, they will get crispy and crunchy. If you remove them right away they will be softer.

I’ve made this recipe many times; I prefer them crunchy but others like them soft. So I do both. I take one role out and I leave the second one.

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MANDEL BREAD (same as bicotti) 4 eggs and ¾ cup sugar Beat them together till creamy.

Add, 1 ½ cup flour, pinch of salt and ½ tsp. almond or vanilla extract.

Fold 1 cup whole brown almonds (with skin) or shelled pistachios.

Place in greased loaf pan, or parchment paper Bake at 350 for 45 min. to an hour When they have cooled off, wrap them in foil and put in fridge overnight.

Next day, take it out and slice very very thin. Sprinkle with sinnamon and sugar and place on cookie sheet to brown at 350 for 5 minutes. Watch they don’t burn.

BREAD PUDDING 6 oz. stale bread 2 cups milk 2 eggs 1 tbsp. vanilla ½ cup raisins 1 ½ tbsp. Melted butter Whiskey sauce 1 cup sugar 1 egg ½ cup melted butter 1/3 cup whiskey or bourbon Break bread into pieces and soak in milk. Beat eggs, sugar and vanilla and pour over bread, stir well.

Pour 1 ½ tbsp. melted butter into bottom of heavy pan. Pour bread mixture in pan. Bake at 350 for 45 minutes until tester comes out clean.

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Cream the egg and sugar and add melted butter till sugar is dissolved. Stir in the whiskey or bourbon.

When ready to serve pour the sauce over the pudding. Put back in over for 5 to 10 minutes until browned.

MELT IN YOUR MOUTH CHOCOLATE GOODIES 4 squares semi sweet bakers chocolate ½ cup butter 1 cup icing sugar 2 eggs 1 yolks 6 cup of flour ¼ cup peanut butter Heat the over at 425. Butter muffin tins or similar mould. (you can spray with pam.

Put chocolate and butter in microwave and melt for about 1 minute until the butter has melted. Mix until chocolate is well melted.

Add the sugar and mix well. Add the eggs and the yolks, then the flour.

Put this mixture half way in muffin tin, then put 1 tbsp. of peanut butter on top. Cover with more chocolate mixture. Repeat for all muffin tins.

Bake in oven for 14 minutes or until the sides are hard and inside is soft. Let cool slowly.

To remove, gently pass a knife round the inside of muffin tin to remove cake. Turn upside down on serving dish.

This should give 8 portions and the inside of the muffins should be melting.

This is heavenly.

MARIA’S PIZZA

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3 envelopes Fleischmann yeast 3 TBSP water lukewarm water (about 4 cups) 6 lbs. flour 2 handfuls of salt ¾ cup oil Stir the yeast into the water; cover with towel and leave for a few minutes In very large bowl put flour, make a well and add oil. Add yeast while mixing with hands. Add more lukewarm water until flour is all moistened.

Mix with hands for about 10 minutes, sprinkling bottom of bowl with some flour to prevent sticking. Make a cross. Cover and let rise.

Put margarine on pans. Put some oil in dish to dip your fingers before handling dough. Cut off a big piece of dough , form and put on pizza pan.

Cover with Tomato sauce mixed with garlic and basil. Add peppers, mushrooms. Cook at 400 on second to bottom level of oven for 20 minutes.

Add mozzarella and leave to cook for another 10 minutes. May be cooled and frozen (but cover with lots of foil and put in a plastic bag firmly closed.)

FOCACCIO Make dough as above and put in pans. Mix olive oil, garlic and oregano. brush over pizza. Slice tomatoes and put on top.

Cook until fat is brown and turn once on both side. Add 1 inch of wter.

Cover with foil and cook 3 to 4 hours. Take off the fat. Add water, cover with foil and for another 1 to ½ hours.

TAPENADE Phylis ¾ cup black kalamata olives 8 anchovies filet ¼ cup rinsed capers 1/3 cup olive oil pepper Process all, while machine is running add oil slowly.

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Season to taste, lasts 2 weeks

In a large round or oval plate about 1 to 2 inches deep, place the tomato slices first, then cucumber on top, then green peppers and onions come last.

I always have fresh oregano from the garden, so I sprinkle it on top, if you don’t have fresh, it’s o.k. to use dried oregano. That’s what I use in the dressing.

Slice the feta cheese in pieces as you like, and put the olives around.

Dressing: Put the oil and vinegar in a jar, add oregano, garlic and shake very well. Pour evenly over the salad.

Eva’s Fruit Bars 3 cups all purpose flour 1 tsp. ground cinnamon 1tsp. ground nutmeg ¼ tsp. ground cloves Dash of salt 2 cups sugar, or less 3 large eggs 1 cup chopped dates 1 tsp. baking soda dissolved in 2 tsp. water 1 cup chopped walnuts 1 cup butter or margarine, softened Mix flour, cinnamon, nutmeg, cloves and salt. Beat sugar and butter in a large bowl until light an fluffy. Beat in eggs, one at a time. Add dates and dissolved baking soda. On low speed, gradually beat in flour mixture by hand. Stir in nuts. Chill several hours until firm.

Form long rolls, and place on parchment paper and put in oven at 350.

Flatten the rolls gently. Sprinkle with cinnamon and sugar. Bake for 20 minutes until golden. While hot, cut diagonally into 1 inch slices. Put back in oven for another 15 minutes. If you want them crispier , turn off oven and leave for a few hours. I sometimes leave them overnight. They become very crispy and pretty hard. For softer texture, do not put them back in oven after they are golden and ready.

VERY THIN MENDEL BREAD

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1. beat 4 eggs and ¾ cup sugar, add 1 ½ cup flour, pinch of salt and ½ tsp. almond or vanilla extract 2. Fold 1 cup brown almonds (with skin) or shelled pistachios 3. Place in greased loaf pan ,I put them on parchment paper 4. Bake at 350 for 45 min. to 1 hour 5. Wrap in foil when cooling 6. Chill in fridge overnight 7. Next day slice very thin 8. Sprinkle with cinnamon and sugar mixture 9. Place on cookie sheet and brown at 350, watch out they don t burn 10.I usually make a double batch and put almonds in one and pistachios in the other..

BRIOCHE SUEDOISE 6 cups of flour.

2 packages Fleischmann yeast.

2 tsp. sugar.

1/2 cup warm water.

3 eggs, add ¾ cup sugar and beat.

3/4 cups margarine.

1 warm milk.

1 Tbsp lemon zest.

Mix the sugar in the water and add the yeast. Leave it in for a few minutes.

Pour the flour in a bowl and make a well in center, add the water and yeast.

Add the beaten eggs, the margarine, milk and zest.

The dough should be soft not hard. Cover and let it rise. Punch down once.

Punch down once. Form into a crescent shape and cook at 325 until golden.

MY FAMOUS GREEK SALAD Ha ha ha , it’s not Moroccan, but it is so good it is worth adding it here.

3 medium tomatoes, firm

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2 small red onion 1 medium cucumber 1 green pepper 8 oz. double cream feta cheese 8 to 10 black calamata olives 3/4 cup of olive oil 1/4 cup balsamic vinegar 2 tbsp of oregano 2 tbsp crushed fresh garlic Slice or cut the tomatoes in 8. Slice the cucumber and onion in round slices.

Cut green pepper in long strips.

In a large round or oval plate about 1 to 2 inches deep, place the tomato slices first, then cucumber on top, then green peppers and onions come last.

I always have fresh oregano from the garden, so I sprinkle it on top, if you don’t have fresh, it’s o.k. to use dried oregano. That’s what I use in the dressing.

Slice the feta cheese in pieces as you like, and put the olives around.

Dressing: Put the oil and vinegar in a jar, add oregano, garlic and shake very well. Pour evenly over the salad.

DINA’S PIZZA DOUGH 5 cups flour 2 cups warm water 2 package yeast, Fleishman salt Mix everything slowly and carefully, by hand, form your dough Evelyne’s pizza sauce 1 Can diced tomatoes Lots of oregano, basil, garlic, Italian season, Mix well and pour over pizza HUNAN DUMPLING… SHARY

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Meat, Shallots, Egg, Bread crumbs Garlic

Mix it all and form into little balls.

Sauce 1/4 cup peanut butter ¼ cup water Sesame oil Shallots TERIYAKI CHICKEN & POTATOES 1 Chicken cup up in 8 6 Medium potatoes 5 Cloves of garlic 1/4 cup teriyaki sauce Pepper, no salt 1/4 cup of vegetable oil 2 tbsp dry oregano, or 1/4 cup fresh oregano Wash, skin and drain the chicken and set aside.

Wash and cut potatoes in quarters and keep in water till ready to use so they do not turn brown Use a big bowl and add the oil, crushed garlic, teriyaki sauce, pepper and oregano and mix well.

Dip each piece of chicken in the dressing and arrange them in the center of the baking pan. There should be sauce left over in the bowl.

Drain the potatoes and add to the sauce and mix well. Put the potatoes around the chicken. Turn the oven on broil at “hi” and put the pan on the bottom shelf and keep the door open for 1 hour.

Watch after 30 minutes and turn the chicken and potatoes over and broil the other side another 30 minutes

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I like to serve the chicken separately. The chicken on one platter and the potatoes on another. You can also pour some lemon juice over the chicken before serving.

TURKEY & POTATOES This is my sister Berthe’s famous Turkey recipe. It is unbelievably delicious. (And we’re not turkey people, but we love this one).

1 14 lb. Turkey 5 lb. Small red skin potatoes 1/4 cup vegetable oil 1 head of garlic 1 tsp. Of paprika Salt and pepper 2 large Sunkist oranges 1 lemon Remove skin, clean the inside very well and cut the tips of the wings. Rinse the turkey several times and use cooking thread to tie the turkey legs by going around the body and wings till firmly tied.

Clean and cut 5 garlic cloves in long pieces. Poke holes in the body of the turkey and insert the garlic in the holes.

Put the turkey in a tray that you can put in the oven that will fit in the fridge.

Baste the turkey with 3 tbsp of oil, salt and pepper.

Cover the turkey with foil and put in fridge overnight. (This is If you want to cook it the next day, otherwise you can leave in fridge till you are ready to put in oven) Preheat over to 350 and put the turkey in for 1 hour, covered.

In the meantime, wash but do not skin the potatoes. Just cut some of the bad spots if any and cut the potatoes in half. Put in large container full of water.

As you clean you put potatoes in water so they won’t brown.

When all the potatoes are cleaned, rinse them well, remove them fro the water and spice with salt, pepper, remainder of crushed garlic and remainder of oil and mix well.

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After an hour, remove the turkey from oven, uncover and remove any skin or bad liquid at the bottom of the pan. Add the potatoes in the same pan around the turkey. Baste it with juice from the oranges and sprinkle with paprika. Put the pan back in the over and every 1/2 hour baste with orange juice and sauce from the turkey at the bottom of the pan. It will take approximately 3 1/2 hours to cook.

You know the turkey is ready when the leg comes off easily.

Cut the turkey and put in a serving plate, dark meat one side and white on the other. Put the potatoes in a separate serving dish.

To make gravy, pour 1/4 cup of boiling water and the juice of 1 lemon in the empty turkey pan and mix well. Put in a gravy boat and serve with Turkey.

This is Berthe ‘s family’s favorite meal. She makes it at every holiday and when she comes to Montreal she makes it for me, cause I don’t do turkey.

5 MINUTE CHOCOLATE MUG CAKE 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) a small splash of vanilla extract 1 large coffee mug Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake

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will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world?

Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

POULET FARCI Chicken breast, as flt as you can make them.

Make a mixture with : Minced veal, boiled eggs, pistachio nuts, egg, bread crumbs, salt, pepper, mace Mix it all together and put inside chicken breasts and roll them up.

Making the sauce: Chicken broth, pepper, safran, water. Mix and pour over the chicken breasts and bake in a loaf pan for 25 minutes.

MAKROUD: (Algeria) A. 3 cups of fate cream of wheat 1 cup of Crisco & oil.

Salt.

Mix all of A together and add warm water and blend till pasty texture. Add Orange flower liqueur. Mix very well and form into long rope.

B. Dates, 1 cup ground to a paste Add Arfa, harkhoum, sesame seeds and make into a long rope Slice the role of cream of wheat open and widen a little, put role of date inside it. Close tightly.

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Cut nto oblong or square pieces, about 2 inches long.

C. Fry in oil D. Dip into hot honey, or syrup until well soaked .

LENTIL & SPINACH SOUP 1 onion diced 1 tbsp. curry 1 tsp. cumin ¼ tsp. tumeric 1 tsp. coriander 19 ounce canned lentils 28 ounce diced tomatoes 4 cloves garlic 4 cups baby spinach Saute onions, add herbs and mix. Add lentils, tomatoes and stir well Bring to a boil. Add garlic and boil for 20 minutes, add spinach just before serving.

NOODLE PUDDING (Ashkenazi)

Ingredients: 1 lb. Thin noodles (you may choose fatter ones) ½ cup butter or margarine ½ lb. Cream cheese 1 lb. Cottage cheese 2 cups sour cream 6 eggs 1 ½ cups sugar 2 cups milk 2 tsp. vanilla Mix cream cheese, sour cream, cottage cheese and milk.

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Mix noodles (cooked) with eggs, sugar, vanilla, butter.

Pour the cheese mixture and mix well Topping: 1 cup bread crumbs (you may used crushed corn flakes) 1 tsp. cinnamon ¼ cup sugar Put on top of mixture. Bake at 350 for one hour, maybe a little more it shouldn’t be liquidy, should be hard to touch.

P.S. a little reminder

This is a recipe book filled with everything I’ve baked and cooked for the past 36 years. I also have many recipes from my mother and sister.

Every now and then my friends would ask me for recipes I would give them.

One year, I just photocopied a bunch and handed them out. A few years later I thought that it would be nice that everyone should take advantage of these treasures, so I decided to write a book with not only my mother’s recipes but with all the others that I had accumulated. My sisters, my friends and some colleagues , these recipes are not too complicated and they have been tried and proven. I am hoping to have this book finished by the end of this year, 2010. Sorry no pictures here, it would cost way too much to do This is a simple book, not too complicated, there are tons of recipe books out there on the market, but my recipes are the basic and simpler ones. All the recipes that appear here I’ve made more than once. Many of them I’ve already given out to my friends and family, so they can vouch for them.

I have a few tips when I bake, and most of the time I make my comments on the recipes themselves, but you will have your own tips and discover new ones. (There’s lots of room to make your own comments).

There are a few desert recopies that do not have flour, so they would be good for people who want gluten free deserts.

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ENJOY

TABLE OF CONTENTS DESERTS Almond Cigars Amazing chocolate cake Apple Cheese Torte Cake Apple pie Beigne Bleuberry Muffins Blueberry Tarte Blueberry coffee cake Bread pudding Brioche Suedoise Brownies Bubby’s Apple Cake Eva’s biscotis, dates Caramel Apple Coffee Cake Cheese Cake with strawberry glaze Cheese cakes Chocolate Almond Cake Chocolate Marshmallow Mousse Chocolate Marshmallow Slices Chocolate Raspberry Mousse Chocolate Mousse Chocolate Mocha Torte Chocolate Nut Torte Chocolate Frosting Chocolate Chip Cake Chocolate Cake, Gail Korn Chocolate torte Coffee Mousse Citrus Sponge Cake Coffee mousse Date Torte

p. 30 p. 49 p. 25 p. 24 p. 69 p. 67 p. 48 p. 26 p. 174 p. 178 p. 54 p. 3 p. 172 p. 15 p. 9,10 p. 27,32 p. 8 p. 43 p. 34 p. 43 p 40-42 p.17 p. 18 p. 84 p. 32 p. 26 p. 57 p. 44 p. 45 p. 52 p. 11

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Date squares Dream Pie Duncan Heinz Cake Eva’s Famous Carrot Cake Frozen Lemon Mousse Fruit bars Genoise,Esther’s Genoise,Esther’s Harissa aux amandes Hazelnut Roll Honey Cake Honey dipped Mhiblat Ice Box Lemon Coconut Cake Joanne’s pancakes Low calorie crepes Lemon Coconut Cake Mango mousse Marinated Orange and Grapefruit Meringues Moroccan Orange Marmalade Marylyn’s Peach Crisp Mafleta Makroud, date desert Makroud, another version Mango Mousse Melt in your mouth chocolate Mendel bread, thin Nut Cake, Tata Saada Orange and Almond torte Orange Meringue Torte Pasta Tata Saada Piece Monte Pasta Tata Sarhi Peach Crisp, Barbie Pie shell Pie crust Poppy Seed Cake Pound cake Poppy seed cake Savarin

p. 165 p. 12,13 p. 34 p.27 p. 6 p. 177 p. 47 p. 47 p. 11 p. 14 p. 33 p. 7 p. 16 p. 70 p. 166 p. 14 p. 172 p. 38 p. 35-37 p. 39 p. 38 p. 28 p. 169 p. 196 p. 172 p. 174 p. 178 p. 22 p. 19 p. 37 p. 22 p. 5 p. 4 p. 69 p. 7 p. 3 p. 33 p. 47 p. 33 p. 21

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Scones Tempting cheese crepes Tiramisu Triffle Sfenz, moroccan doughnuts Sherbet‌ Ices Strawberry Sherbet Shubakia Strawberry cake Stuffed dates Tarte aux amandes Yogurt Marble cake Zuchini Cake

p. 179 p. 166 p. 172 p. 45 p. 65 p.44 p. 44 p. 8 p. 20 p.32 p.21 p.47 p. 46

COOKIES Apple Pancakes Almond Biscotti Almond Cookies Almond macaroons Amereto Cookies Bubby mandel bread Fazuelos Galettes de maman Galette marocaine Gazette Biscotti Chocolate Chips cookies Coconut macaroons Couronne de maman Coffee Hazelnut Biscotti Cornstarch cookies Cranberry Biscotti Cranberry Squares Crepes suzette Crepe sauce Date Squares Eva’s biscotti Fazuelos Galettes Gateau del hzin

p. 71 p. 58,61,62 p. 53 p. 59 p. 55 p. 57 p. 53 p. 50, 53-55 p. 56 p. 60 p. 62 p. 54,56 p. 49 p. 57 p. 67 p. 59 p. 62 p. 70 p. 71 P. 165 p. 173 p. 53 p. 50-54 p.

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Humentash (Different Versions) Lemon Coconut Squares Lemon Squares Mandel bread Makrooud, date cake Meringues Moroccan cookies Neiman Marcus Chocolate Cookies Oh Henry’s Bar Pinwheels cookies Pineapple muffins Rhum Balls, Molly Rribat/Sable melting moments Sable, melting moments Terry’s Biscotti Scones

p. 63,64 p. 64 p. 65 p. 173 p. 169 p. 43-45 p. 50 p. 66 p. 57 p. 168 p.68 p. 65 p. 50 p. 51 p. 61 p. 65, 179

SOUPS Barley soup Brocoli & Potato soup Butternut Soup , Algerian Chick pea soup Chicken noodle soup Cream of wheat soup Lentil Soup Harrira Hearty Cabbage Soup Hseu(Bulgur soup) Lentil Soup Greek, Niki Leek soup Mushroom & Lentil soup Onion SoupS Okra Soup Passover soup Pineapple bran muffin Roasted potatoes Vegetable soup Lentil & spinach soup

p. 152 p. 147 p. 155 p. 147 p. 152 p. 1 p. 148 p. 1149 p. 156 p. 150 p. 155 p. 146 p. 146 p. 153-155 p. 1156 p. 152 p. 69 p. p. 150 p. 196

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APPETIZERS & SIDE DISES Artichokes Asparagus pie Asparagus Roll Up B.B.Q. Ribs Bake Brie In Phylo Dough Beans & eggs Bean dish Blintz soufflé Brocoli & cauliflower B.B. chicken wings Calzone Choux Fleurs Marine Corn Calzone Cheese Pie (Shary’s) Couscous Cubed Potato & Onions Egg omelette and hot dogs Noodle Puddings Olive dishes Fried Almonds French Toast Fajitas Focacio French Toast, Roz Garlic butter Garlic Shrimp Garlic butter Green beans Greek Shrimp Hunan Dumpling, Shary Haricots blancs Hot dogs & Beans Hot dogs & Cabbage Hummus Mango Mousse Maria’s pizza Marinated lemons Marinated lemon sauce Marinated cauliflower

p. 98 p. 80 p. 87 p. p. 84 p. 91 p. 103 p. 75 p. 100 p. 102 p. 77 p. 86 p. 77 p. 75 p. 78,84 p.100 p. 92 P. 80 , 85 p. 91,99 p. 161 p. 76 p. 85 p. 176 p. 78 p. 86 p. 128 p. 87 p. 94 p. 90 p. 127 p. 92 p. 93 p. 93 p. 94 p. 172 p. 175 p. 102 p. 102 p. 86

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Mashed potato casserole Marinated Lemons St. Louis noodle Pudding Kebbeh Mock Chopped Liver Omelette & Hot dogs Omelette de Mamie Okra Pasta Carbonara Patty’s Enchilada Paprika Chick Peas Parmesan Potato Bake Pasteles & Cigars Pickled salmon Pizza Sauce Nadine Pizza dough Pizza Potato Latkas Rice Rice with olives Roasted nuts Roasted potatoes Salmon patties Sautéed Spinach Sautéed mushrooms Stuffed artichokes Cheese & Spinach Triangles Spinach Square Spinach Kugal Tapenade Sesami Brocoli Terry’s rice dish Waffles , Low Calorie Zuchinni quiche Zuchini stew

p. 100 p. 103 p. 86 p. 82 p. 82 p. 91 p. 101 p.101 p. 89 p. 79 p. 99 p. 81 p. 96 p. 88 p. 122 p. 89 p. 82 p. 80,91 p. 89,92 p. 96 p. 162 p. 101 p. 83 p. 97 p. 98 p. 95 p. 78 p. 87 p. 81 p. 176 p. 167 p. 83 p. 71 p. 76 p. 96

MAIN DISHES Blintz Soufle Boulette with onions Boulette with cumin

p. 75 p. 121 p. 122

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Brisket Berthe’turkey Chicken Balsamic Chicken Marilyn Chicken Chicken in bath robe Chicken Teryaki Chicken with sage Chicken and olives Chicken Marsala Chinese Eggplant Chinese Dumplings Couscous Couscous salad Coq Au Vin Couscous Salad Dina’s pizza dough(Vermont) Dafina Daou Chicken, Nadine Egg wrapped in meat Ellen’s Turkey Fajitas Lemon Chicken Kefta, Esther’s style Meatballs Moroccan Hamburgers Morrocan chicken & almonds Omelette Spaghethi Sauce Terry’s Rice Dish Terry’s Vegeterian Chili Veal Scalopini

P. 108,109 p. 105 P. 104 p. 104 p. 107 p. 111 p.108 p. 118 p. 119,120 p. 108 p. 88 p 88 p. 79,85,112 p. 84 p. 107 p. 86 p. 168 p. 114,115 p. 105 p. 110 p. 105 p. 85 p. 105 p. 114 p. 117 p. 116 p. 112 p. 118 P. 123,129 P. 83 P.104 p. 109

SALADS , DRESSINGS AND SAUCES Amanda’s Caesar salad dressing Anchovy dressing Asparagus Avocado salad B.B. Q. Sauce

p. 171 p. 126 P. 137 p. 131 P. 123

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Bleu Cheese Dressing Basil & Tomato Salad Bocanccini salad Bulgur salad Butter Cream with Nuts Caesar Salad Dressing Carrot salads Cauliflower Sauce Chocolate Icing Coriander Green Sauce Crème Caramel Cucumber salads Diavolo Sauce Dill sauce for salmon Eggplant salad Endive salad Eva’s Salad Dressing Fatouche Far East Taboule Greek Salad Greek Cucumber Salad Garlic Butter Hearts of Palm salad Herb Marinade Marla’s Dressing Moroccan Salad dressing Mixed Moroccan salad Mustard dressings Joes Stone Crab Sauce Roasted peppers Red Beet salad Red Cabbage Salad Romerco Sauce Salade Nicoise Salade rouge Salad Dressing Carole Wiseman’s Seafood Cucumber Sauce Sour Cream Dressing Spinach Salad Swiss shard

p. 130,133 p. 149 p. 143 p. 170 p. 54 p. 91 p. 136 p. 124 p. 32 p. 124 p. 75 p. 134,139 p. 126 p. 132 p. 135 p. 137 p. 132 p. 134,142 p.133,145 p. 177 p. 132 p. 86 p. 138 p. 128 p. 131 p. 145 p. 138 p. 125 p. 122 p. 140 p. 141 p. 142 p. 123 p. 144 p. 134 p. 128 p. 122 p. 131 p. 129 p. 140

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Strawberry banana topping Tabouli Whipped chocolate frosting Teriyaki Sauce Tomato coriander Tomato garlic Tuna potato salad Tuna Salad Vinaigrette White Wine Sauce Wine Sauce

p. 74 p. 103,115 p.43 p. 127 p. 138 p. 139 p. 143 p. 141 p. 126 p. 124 p. 124

MISCELLANEOUS and ICINGS Cigar aux amandes Cranberry Muffins Creme de maron Crepes suzette Crepe Suzette Norway Cranberry Coffee Cake Crème de Citron Hazelnut Butter Cream Butter cream Hazelnut cream Whipped chocolate frosting Rich chocolate frosting Strawberry banana frosting Chocolate icing Creme de citron

p. 35 p. 67 p. 73 p. 70 p. 70 p. 46 p. 84 p. 44 p. 72 p. 72 p. 72 p. 73 p. 74 p. 74 p. 74

FISH Boulette de poisson Flounder Fish sauce, chermela Fish eggs Merlan Moroccan Fish dish Pasta & tuna omelette Pickled salmon

p. 158 p. 160 p. 158 p. 171 p. 159 p. 160 p. 159 p. 89

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Salmon and coriander Salmon salad Salmon & mushrooms Salmon Patties

p. 159 p. p. 161 p. 84

PUNCHES Fruited Vodka Mimy’s Punch Patty’s Famous Sangria Paula’s Punch Sangria Tropical Punch Sangria Marguarita

p. 164 p. 165 p. 163 p. 163 p. 163 p. 164 p. 165 p. 165

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