1 pound carrots, grated
1 clove garlic, minced
4 eggs
1/4 cup all-purpose flour
1/4 cup bread crumbs or matzo meal
1/2 teaspoon salt
1 pinch ground black pepper
2 tablespoons vegetable oil

Preparation:

In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well. Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.

Ingredients:

Chana dal 2 cups
Salt to taste
Red chili powder 1 tsp
Cumin white whole 1 tsp
Onion one large chopped
Oil half cup
Lemon juice 2 lemons

GARNISHING:

Green chili, Corriander leaves, Onion rings, Lemon slices

Preparation:

Soak the dal for 23 hrs. Chop the onion and fry in hot oil, till pinkish in color, then add cumin and fry. Now add chana dal, salt, red chili powder and add water to cover. Let it cook on medium fire first and then on slow fire till the water is dry. Add lemon juice. Garnish with green chili, coriander leaves, lemon slices and onion rings and serve.

Ingredients:

1/2 pound skinless boneless chicken breasts (cut into 1/2 inch cubes)
Salt to taste
1 tablespoon Mustard Powder
1 tablespoon Black Pepper
1/2 teaspoon Sugar
2 tablespoons Soy Sauce
1 tablespoon Vinegar
3 Eggs (Beaten)
Bread Crumbs
Cooking Oil

Preparation:

In a large bowl mix together vinegar, soy sauce, salt, mustard powder, black pepper, and sugar. Marinate the chicken in the mixture for as long as possible. Dip the chicken in eggs then breadcrumbs and fry until golden brown.

Ingredients:

—-FILLING—-

1 tablespoon ghee
1 clove garlic, finely chopped
1 teaspoon finely chopped fresh ginger
2 medium onions, finely chopped
2 teaspoon curry powder
1/2 teaspoon salt
1 tablespoon vinegar or lemon juice
250 gm minced beef or lamb
1/2 cup hot water
1 teaspoon garam masala
2 tablespoon chopped fresh mint or
1 coriander leaves
1 oil for frying

—-DOUGH—-

225 gm plain flour
1 teaspoon salt
3 tablespoon oil
1 approx. 100ml hot water
1 oil for deep frying

Preparation:

1. To make the filling, heat the ghee in a saucepan and fry garlic, ginger and half the onion until onion is soft. Add curry powder, salt, vinegar and mix well. Add minced beef or lamb and fry over a high heat, stirring constantly until meat changes color. Turn heat down and add hot water. Cover pan and cook until meat is tender and all the liquid has been absorbed.

2. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped mint or coriander, remove from heat and allow it to cool. Mix in the reserved chopped onion.

3. To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.

4. Divide into 12 balls. Roll each ball into a round of about 15cm/6″ across. Cut in half.

5. Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 1.5 tsp of the filling and seal the top with a little water.

6. Make all the samosas in the same way.

7. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with a chutney or your favorite chili or tomato sauce.

1 2/3 cups uncooked macaroni
2 quarts water
1 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
2 cups milk
1 (7-ounce) can chunk tuna
1/2 cup chopped onion
1 tomato, seeded and chopped
2 cups shredded cheddar cheese

Preparation:

Preheat oven to 325°F.

Cook macaroni per package directions. Drain and set aside.
In a saucepan, combine butter, flour, dry mustard, salt, Worcestershire sauce, pepper, milk, tuna, and chopped onion. Heat through on medium heat; mix in the cooked macaroni and pour half the mixture into a 13 x 9-inch casserole dish.

Spread half of tomato on the macaroni mixture with half of the cheddar cheese. Pour on the remaining macaroni and top with the remaining tomato and shredded cheddar cheese.
Bake 15 to 20 minutes, or heated through.

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup confectioners’ sugar
1 cup butter, softened
2 eggs
1/2 cup milk
1 teaspoon vanilla extract

Preparation:

Preheat oven to 400 degrees F (200 degrees C). Grease an 8 inch spring form pan. Sift the flour and baking powder into a medium bowl and set aside.

Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time mixing thoroughly with each addition. Slowly stir the flour mixture in with the butter, sugar, and eggs. Beat in the milk and vanilla until the batter is smooth. Pour the batter into the prepared pan Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.

This cake is traditionally served unfrosted, just cut in two horizontally and filled with jam or custard and dusted with confectioners’ sugar.

6 eggs, separated
1 C. sugar
1 C. all-purpose flour
1 tsp. baking powder
1 tsp. vanilla
8 or 9″ cake pan
Any package chocolate and vanilla pudding
Orange marmalade
Rum for soaking
Whipped cream for icing

Filling:

1 package vanilla pudding, cooled
1 package chocolate pudding, cooled

Preparation:

Separate eggs. Beat yolks until creamy. In a separate bowl beat the egg white until stiff, add sugar. Fold whites into yolks, add the flour in slowly, then the baking powder and finally the vanilla. Grease and flour two baking pans. Pour into pans and bake at 350F. degrees until golden. Cool thoroughly.

4 eggs
2 lbs. almonds, finely chopped (not Blanched).
1 lb. sugar
2 shots creme de cacao liqueur
5 tbsp. dark cocoa

Preparation:

Mix all ingredients together, roll into balls and then roll in sugar.  Bake on aluminum foil covered pan for 15 minutes at 350 degrees.  Store in airtight container.  Freeze well, if you have any extra.

Dough ingredients:
2 pounds, 3 ounces (1 kilogram) strong bread flour
1 ounce (30 grams) sugar
1 ounce (30 grams) salt
1 ounce dried yeast
1 pint (565 milliliters) tepid water
2 tablespoons olive oil

Toppings, recipes follow:
Topping cheese any kind and whatever you want, like tomatotes, onions, olives, pepers, chicken, mushrooms etc.

Preparation:

Put the flour onto a work surface or use a bowl, if you are short of space. Using your fingers, make a big well in the middle of the flour. Add the sugar, salt and yeast then pour in the tepid water and olive oil. Using a fork, make circular movements from the center moving outwards, slowly bringing in more of the flour until all the yeast mixture is soaked up. This should be starting to look like dough now so you can start to work and knead it until it is smooth. This should take around 4 minutes. Roll out to a sausage shape and divide into 8 or 10 balls, depending on how large you want the pizzas to be.

Flour the surface and roll each pizza out to about the thickness of 3 beer coasters (1/3 of an inch). They don’t have to be perfectly round, they should look homemade. Place each pizza on a lightly oiled and floured piece of tin foil. Flour the top of the pizza, placing another on top of it. Flour that and repeat this until all the pizzas are stacked together. These can be frozen for a couple of months, placed in the fridge for 10 hours, or cooked straight away. Lightly top with your chosen topping (the simpler the better) and bake directly on the oven bars for 10 minutes at your oven’s highest temperature.

1 lb. lentils (2 1/2 qts.)
1 lg. onion
Water
3 tbsp. olive oil
2 lg. cloves garlic, pressed
1/4 c. minced parsley
1 tsp. each leaf oregano and basil
1 lg. carrot, diced
2 lg. celery ribs, diced
3 tbsp. tomato paste
1/4 c. red wine vinegar
Salt, pepper, hot pepper

Preparation:

Rinse lentils. Combine lentils and water in large soup pot and bring to a boil. Reduce heat, cover, and simmer for 40 minutes. Heat oil and saute onion with garlic, parsley, oregano, and basil until onion is tender. After 30 minutes, add sauteed vegetables to lentils with carrot, celery, and tomato paste. Simmer vegetables and lentils until they are tender. Do
not overcook, lentils should keep their shape. Add more water if necessary to keep vegetables soupy. When tender, add vinegar, salt, and pepper to taste. If desired, add a little hot pepper.

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