Shallowford cookery

When your windows get sticky and do not run up and down easly, rub paraffin on the cords and you'll be amazed at the improvement. Hints For removing nuts from shells easily, place them in a pan of water and bring to a boil. Pecans and such will leave the shells whole or in halves. Ink spots may be removed by soaking fabric in milk. For gravy, white sauce, etc. mix salt with dry flour first it prevents lumping. Marie ‘Koury 4 Section Chick Pea Appetizer 1 can garbanzos . 1 teaspoon salt (chick peas) Boiled % cup lemon juice 3 tablespoons tahini 3 tablespoons water 1 clove garlic Rinse the chick peas under cold running water. Boil about 10 minutes. Drain. Puree in an electric blender or rub through a sieve. Mix water and tahini. Beat the lemon juice in. Mash garlic with salt and add to the other mixtures, mixing thoroughly. Spread on a flat dish and sprinkle finely chopped parsley around the edges. Serve as dip. It is delicious with the Lebanese bread. Eggplant Appetizer 2 - 2 pound eggplants 3 tablespoons tahini 1% teaspoons salt mixed with 3 table- cayenne pepper spoons cold water cup chopped parsley 1/3 cup lemon juice Wash and dry the eggplants. Line a broiler pan with aluminum foil and place the eggplants on it. Broil close to the source of heat until the skins are black and eggplants tender. Remove, cool slightly. Spoon out insides. Beat the tahini and water and beat in lemon juice, garlic and salt until thick. Mash the eggplants and mix with other ingredients and beat until smooth. Spread on a flat dish and sprinkle with parsley and cayenne pepper. Serve as a dip with Lebanese bread or crackers. Lentil Soup 2 cups lentils (wash first) % teaspoon pepper 10 cups water 3 tablespoons oil 1 clove garlic 1 med onion 2 teaspoons salt 4 ounce package % teaspoon dried mint or noodles 3-4 sprigs fresh mint Boil lentils until tender, about 4% hour. Fry last 5 ingredients until brown and add to soup. Boil again. Add 4 ounces flat egg noodles. Cook until noodles are done, about 10 minutes. Mama's Gumbo 2% pounds shelled shrimp 1 can tomato sauce 1 pound crab meat salt to taste * stalk celery pepper to taste % bell pepper 1 teaspoon oregano * cup parsley 2 tablespoons oil * bunch green onions 1.5 quarts water 1 large dry onion 3/4 cups flour 3/4 pounds okra cut in oil to brown flour small pieces Cook vegetables with 2 tablespoons oil until sauted. Add vegetables, water and tomato sauce; fet boll tor. 50 minutes in skillet. Add browned flour to mixture and shrimp and crab meat. Cook about 20 minutes over medium heat. Last, add % cup rice. Cook about 15 more minutes. Chicken, Egg And Lemon Soup 2 quarts rich strained Juice of 1 large chicken stock lemon % cup rice Salt to taste 3 eggs To make chicken stock, cover a pullet or stewing chicken with water, add 1 teaspoon salt, simmer covered 2 hours or until chicken is almost ready to fall from bone. (In a pressure cooker, this can be accomplished in 25 minutes.) Cool, remove chicken (use chicken in salad, sandwiches, casseroles or bone and add a substantial piece to each bowl soup when serving Strain stock through fine sieve. Reheat to boiling, add the rice, cook 20 minutes. While soup is heating, beat eggs until thick and frothy, beat in the lemon juice and very slowly add 1 cup of hot broth, stirring as you do so. Pour this back into the pot and stir. Do not boil. Serve immediately. Kaki Touloupas Yogurt Salad 3 tender medium cucumbers fresh mint for flavor salt 1 pint yogurt 1 clove garlic Slice cucumbers and mix with yogurt, mint and salt. Tossed Salad Ingredients Lettuce Tomatoes Cucumbers Carrots Parsley Fresh Mint