Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 […]

Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay […]

Combine the first 6 ingredients. Cook, uncovered, for 1 1/2 hours or until reducede half. Add the spice in a cheesecloth bag and the sugar and vinegar. Cook, uncovered, for 1 hour or until quite thick, stirring often. Remove the spice bag and pour into clean, hot preserve jars and seal according to the jar […]

1. in a pan heat butter and oil. fry potatoes on both sides until golden brown. 2. season potatoes with salt and pepper, transfer to a heated plater and serve immediately sprinkle with parsley. serves 4

Beat eggs. Add remaining ingredients. Put into 1 1/2 qt. greased baking dish and bake at 325F for 1 hour. TO MAKE GREBENES: Take 1 pound of chicken fat and fry in a fry pan until very crispy. Reserve 4 T melted chicken fat. Take the remaining crispy skin and dice. The grebenes is actually […]

Cut both kinds of squash into 1/2-inch pieces. Put in bottom of slow-cooking pot. Sprinkle with salt, pepper, and garlic salt. Dot with butter; sprinkle with crumbs and cheese. Cover and cook on low for 6 to 7 hours or until tender.

Preheat oven 450F. Line a baking sheet with foil. Prick potatoes and bake in middle of oven for 1-1/1/2 hrs, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer, beat potatoes with chili paste, butter, salt and pepper to taste just until smooth […]

Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a large salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat. Spoon potatoes over lettuce. Top with remaining cheese, bacon and croutons.

Preheat oven to 375F. Combine all ingredients except ginger & beat till fluffy. Pour into greased casserole & bake 50 to 60 minutes. Sprinkle with candied ginger. Serve as a side dish or sweet enough to serve as a dessert.

-DRESSING (OPTIONAL – 1/3 c Olive oil 2 tb Vinegar 1 tb Finely chopped coriander,opt Serves: 6-8 Cooking time: 35-50 minutes Wash beetroot well, cut off tops, leaving about 3 cm (1 1/4 inches) on beetroot. Select the tender, undamaged leaves of the beetroot, discarding remainder. Boil beetroot in salted water to cover until tender […]