1 lg Onion, chopped

10 ea Garlic cloves, minced

2 ea Fresh green chilies, chopped

1 ts Turmeric

1 tb Cumin, ground

3 lb Okra

Salt Heat oil in large pot. Add onion, garlic & chilies. Fry over medium heat till browned. Stir in turmeric & cumin & fry for 2 minutes. Mix in okra & salt. Cover, reduce heat & simmer for 8 to 10 minutes, stirring occasionally to prevent burning. Serve hot with plain rice or chapatis. Rani, “Feast of India”

1 tb Medium-hot Hungarian paprika

4 Pork chops, about 1/2″ thk, trimmed of all fat

2 tb Butter or margarine

2 tb Vegetable oil

2 Medium onions, cut cross-wise thinly and separated into rings

6 Cloves garlic, chopped fine

3/4 c Dry white wine

2 tb Slivovica (Plum brandy)

2 tb Sour cream

Strips of pickled mild red -peppers for garnish Mix the paprikas together and spread on a sheet of waxed paper. Rinse the chops under cold water, then dredge both sides of each wet chop in the paprika, making sure the entire surface of both sides is covered with paprika. Heat butter and oil together in a large skillet. Add onions and saute until they are soft. Add the garlic and cook another 2 minutes, stirring occassionally. Push the onions and garlic to one side and add the chops. Brown chops on both sides, about 4 minutes each side. Add more oil if needed. Stir in wine and brandy. Bring mixture to a boil over high heat; reduce heat to low, cover and simmer the chops a minimum of 10 minutes on each side depending on their thickness. Remove the chops to a serving platter and keep warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constanlty, until the mixture is the consistency of a thick soup. reduce the heat and add the sour cream and mix well. Pour the sauce over the chops, garnish with the pickled pepper and serve hot with egg noodles or boiled potatoes.

1 ts Salt

1/4 c Sugar

2 1/4 oz Yeast cakes

1 c Milk

1 Egg

1 1/2 c Butter

Sift flour and mix with sugar and salt. Mix yeast with a little cold milk. Add this, the rest of the milk and the beaten egg to flour and sugar. Beat well until smooth with a wooden spoon. Roll out the dough on baking board to 1 finger thickness. Spread small pieces of butter on 2/3. of the dough. The butter must have same consistency as the dough; if it is too soft it melts into the dough. Fold together into three layers like folding a napkin, first the part without butter. Roll out and fold again. Repeat three or four times. Leave in cold place 1/2 hour. This is the dough with which many different kinds of Danish pastry is made. When pastry is shaped, place on baking sheet and leave in cold place to rise for 15-20 min., then brush with egg white and bake in a fast oven until golden brown. Cocks’ Combs (Hanekamme). Roll out dough to finger thickness and spread with a paste made of equal parts of butter and sugar, then cut into square pieces 4″ x 4″. Place filling across middle and fold over. Press the edges firmly together and make 4-5 deep slashes in this side. Let rise, brush with egg white and spread with chopped almonds and sugar. Spandauers. Roll our dough, spread with paste and cut as above. Place filling in middle. Fold corners to the center and press down. After baking drop 1 teaspoon of jelly in the center and spread with frosting of confectioner’s sugar and water. Chocolate Buns (Cremeboller). Roll out dough, spread with paste and cut as above. Place filling of vanilla creme in middle, fold corners to center, forming dough as a ball and place upside down on baking sheet. After baking spread with frosting of con- fectioner’s sugar, cocoa and water. As filling may be used apple sauce, jelly, prunes, vanilla creme or almond paste: Vanilla Creme. Mix 1 egg yolk, 1 tablespoon sugar, 1 table- spoon flour and 3/4 cup milk and cook until thick. Take off, add 1/2 teaspoon vanilla extract and cool stirring occasionally. Almond Paste. Cream 1/2 cup butter, add 1/4 lb. ground, blanched almonds and 1/2 cup sugar and well until smooth. Another kind of almond paste without butter is made of: 1/4 ]b. almonds, 1/2 cup sugar and 3 egg whites. Work well together until smooth. From “Danish Cookery” by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.

4 Cloves garlic, minced

1 Onion, about 1″ in diameter, minced

1 tb Parsley, minced

1 tb Olive oil

1/2 c Dry white wine

1/2 c Water (or additional clam liquid)

1/4 ts Black pepper, freshly ground

Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minute. Serve hot in individual bowls, accomapanied by thick slices of french bread and a green salad.

1 tb Vegetable oil

1 ts Sugar

1/2 To 3/4 cup vinegar

1 c Cold water

Soak herring for 3 or 4 hours in cold water. Wash in cold water and cut into cubes. Prepare a marinade with the remaining ingredients and marinate for 2 days. Drain and serve. From The Cookie Lady’s Files

Directions:

Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender.

Cut cooked squids into 1/2 inch slices crosswise.

Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes.

Season with salt, pepper and vet-sin.

2 md Cloves Garlic, Minced

1/3 c Tahini

1/4 c Fresh Lemon Juice

1/2 c Water, Or As Needed

Salt To Taste Reserving a few of the best whole Hazelnuts for garnish, pan-roast the remaining nuts in a large skillet, over medium heat, until golden, about 5 minutes. You can also toast them in a preheated 350 Degrees F. oven, on a cookies sheet, for 5 to 7 minutes but pan-roasting will fill your kitchen with the wonderful aroma of Hazelnuts. Rub the hazelnuts in a kitchen towel to remove the skins. Grind in a food processor. In a deep bowl, combine the garlic with the tahini. Drizzle in the lemon juice, beating with a fork. Slow drizzle in the water, continuing to beat with a fork, until the mixture si a little thicker than heavy cream. You might need a little more than 1/2 cup of water. Combine the hazelnuts with the tahini. Add the salt and stir until blended. Cover and refrigerate for several hours to blend the flavors. Serve garnished with the reserved Hazelnuts. Makes About 3 Cups.

Directions:

Note: Instead of pistachio nuts, walnuts may be used if desired.

Dissolve sugar in water in heavy pan over medium heat. Bring to the boil, add lemon juice and saffron and boil for 10 minutes. Cool and strain into a 25 cm (10 inch) pie plate. Set aside.

Break eggs into a casserole dish about 20 cm (8 inches) in diameter. The size and flat base are important. Add salt and mix eggs with fork until yolks and whites are thoroughly combined – do not beat as eggs must not be foamy.

Heat oil in an electric fry pan to 190 C (375 F) or in a 25 cm (10 inch) fry pan placed on a thermostatically controlled hot plate or burner.

Have ready nearby a long skewer, the plate of syrup, a baking sheet and the nuts mixed with the cardamom. A bowl of water and a cloth for drying hands are also necessary.

Hold dish with eggs in one hand next to the pan of oil and slightly above it. Put hand into egg, palm down, so that egg covers back of hand. Lift out hand, curling fingers slightly inwards, then open out over hot oil, fingers pointing down. Move hand across surface of oil so that egg falls in streams from fingertips.

Dip hand in egg again and make more strands across those already in pan. Repeat 3 to 4 times until about an eighth of the egg is used.

There should be a closely meshed layer of egg strands about 20 cm (8 inches) across. Work quickly so that the last lot of egg is added not long after the first lot.

Rinse hands quickly and dry. Take skewer and slide under bubbling omelet, lift up and turn over to lightly brown other side. The first side will be bubbly, the underside somewhat smoother. When golden brown lift out with skewer and drain over pan.

Place omelet flat in the syrup, spoon syrup over the top and lift out with skewer onto baking sheet. Roll up with bubbly side inwards.

Finished roll should be about 3 cm (1 1/4 inches) in diameter. Put to one side and sprinkle with nuts.

Repeat with remaining egg, making 7 to 8 rolls in all. Though depth of egg diminishes, you will become so adept that somehow you will get it in the pan in fine strands.

When cool, cut kabobs into 4-5 cm (1 1/2 to 2 inch pieces and serve. These keep well in a sealed container in a cool place.

Directions:

Put grated ginger and stock into a pot and bring to a boil. Simmer 30 minutes uncovered until the water has reduced by half. Add the salt, cumin and pepper. Simmer for another 2 minutes. Squeeze in lemon juice and garnish with coriander.

Excellent as a cold remedy and as a starter to an Indian meal.

Directions:

Starting a day ahead, peel the turnips and one at a time, slice them in the following fashion:

Make thin slices down to within 1/8″ of the base, move the turnip a half turn clockwise and make similar slices intersecting the first ones. Now cut each turnip into quarters.

In a mixing bowl, stir the salt into 1/4 cup cold water. Add the turnips. Soak in the refrigerator for 24 hours.

The following day, cover the dried red pepper with cold water and soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove & discard the seeds, slice the pepper crosswise into very thin rings.

Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1 inch by 1/8 inch wide.

Drain the turnips and squeeze them firmly until dry. Combine the vinegar, 1/2 cup cold water, sugar and a sprinkle of soy sauce in a 1 1/2 to 2 quart jar and stir thoroughly. Add the turnips, pepper rings and kombu then stir again.

Cover tightly with a jar cover or plastic wrap, and refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days.