As requested at the Party...bon appetit!! =============================================================================== LEMON SQUARES from Bonnie Destounis Base Topping 1 cup butter [or 4 eggs margarine] cut in chunks ¼ cup fresh lemon juice 2 cups flour ¼ cup flour ½ cup sugar 2 cups sugar 1 tsp. baking powder Base: In food processor process butter, sugar and flour until crumbly, about 20 seconds. Press into a lightly greased 9 X 13 inch baking pan. Bake at 350 degrees for 20 minutes. Topping: Combine all ingredients and process until blended about 10-15 seconds. Pour over base and bake 25 minutes longer at 350. Cut in squares when cool. Optional sift icing sugar over top while still warm. Freezes well. Enjoy! =============================================================================== BROCCOLI SALAD from Twink Rogers 2 heads broccoli (uncooked) 1/2 cup sunflower seeds 8 slices crumbled crisp bacon 1/2 red onion chopped Dressing 1 cup mayonnaise 1/2 cup sugar dash paprika 2 tablespoons vinegar Great if you let the dressing sit overnight; (still good next day). Toss salad with dressing just before serving Quantities can be adjusted to suit the crowd. =============================================================================== EGGPLANT PUREE from Ro still to come! =============================================================================== FENNEL CAKE from Pam Crawhall still to come! =============================================================================== GARDEN VEGETABLE LATKAS From Sheila Caplan 2 large potatoes, peeled, coarsely grated 2 large carrots, peeled, coarsely grated 2 large parsnips, peeled, coarsely grated 1/4 c. flour 1/4 c. fresh dill, chopped 1/4 c. green onions, chopped 1/2 tsp. slat 1/2 tsp. pepper 2 large eggs, beaten 1/2 c. vegetable oil With the shredder disc on the food processor grate the veggies. Immediately after grating, roll them up in a clean towel and squeeze tightly to absorb moisture from vegetables. Then put the steel blade in the processor bowl, and with just a few spins, chop them a bit. Blend flour, dill, onions, salt and pepper in a large bowl. Add veggies and toss to coat. Mix in eggs. Heat 6 tbsp. oil in a large skillet on medium heat. Drop 2 heaping teaspoons of batter per pancake into hot oil and flatten with a spoon. (Use less for small, hors d'oeuvres size ones). Cook until brown, about 3 min. per side. Yield: about 12 4" latkas. Recipe can be easily doubled. These freeze well and can be reheated in a 325 oven. =============================================================================== MASOOR (LENTIL CASSEROLE) from Eleanor Hynes 1 tin lentils 3 dried red chilies (optional) 1 large onion chopped fine 3 small tomatoes chopped 1 boiled potato ½ inch fresh ginger chopped 1 tsp turmeric 3 medium hot green chillies 1 tsp ground cumin (+1/2 tsp cumin seed) 1 clove garlic 1 tsp salt (to taste) 2 Tbsp chopped fresh coriander Sauté onion, garlic and green chilies in oil. Add a paste made with the spices (turmeric, cumin and ginger) and a little water. Add lentils (including water from tin), tomatoes and boiled potato. Add salt and red chilies. Simmer for 20-30 mins. Sprinkle fresh chopped coriander just before serving. Serve with: Cucumber Raita - chopped cucumber and plain yogurt. If fresh rather than tinned lentils are preferred, soak them in 2x as much water, use the water in the recipe and double the cooking time. =============================================================================== MINTY SWEET AND SOUR EGGPLANT CASSEROLE from Eleanor Hynes 6 Japanese eggplant (long narrow) Olive oil Sea salt Freshly ground black pepper Sauce: 3 Tbsp lemon juice ½ tsp salt ¼ tsp cayenne 2 Tbsp sugar 1 Tbsp ground roasted cumin seeds 1 Tbsp chopped fresh mint Slice eggplant on slight diagonal into 1/3-inch slices. Place on dry cookie sheet in a single layer. Brush with oil and season with salt and pepper. Broil until golden brown. Turn and repeat on other side. Sauce: In a small bowl combine lemon juice, salt, cayenne, sugar and cumin until sugar is dissolved. Add chopped mint. Assembly: Place eggplant in a shallow ovenproof lasagna type pan overlapping each slice by half. Brush first layer with sauce. Repeat for second layer. Cover with foil and bake at 350°F for 20 minutes. Serve hot. =============================================================================== MOM'S HAM from Chris Bagnall still to come! =============================================================================== OATMEAL LACE COOKIES from Kay Palkhivala Ingredients 1 cup (half a pound) butter 2 ½ cups brown sugar. 2 ½ cups oats (regular, large flake if available, NOT instant) 3 Tablespoons flour ½ teaspoon salt 1 egg (beaten with a fork) Method Melt butter until liquid but not bubbling. Can be done in microwave. Add sugar and oats to melted butter and stir until butter is mostly dissolved. Add flour and salt and beaten egg. Stir again. Cover cookie sheet pans with parchment paper. Drop batter on to paper, ONE TEASPOONFUL at a time. Allow at least two inches between cookies, they will spread. One cookie sheet will hold a dozen cookies; the recipe makes at least 6 dozen. Flatten cookie dough with a fork dipped in water. Bake at 325 for about 4-5 minutes. Watch closely as they burn easily. Cookies are done when the edges are slightly browned. Cool for a few minutes until cookies are firm enough to lift off the paper. Cool completely on a flat surface (or on a curved surface such as a rolling pin or wine bottle if you want curved tuiles in the French style.) Store in an airtight container. NOTE: Cookies break easily, but are just as good broken. Save the pieces and crumbs to sprinkle over ice cream. Delicious! =============================================================================== PAKORAS from Mangala Patil still to come! =============================================================================== PECAN CARAMEL BARS from Angela still to come! =============================================================================== SOUR CREAM SALSA from Danielle Landry 1 cup plain cream cheese 1/4 cup sour cream 2 tablespoons mayonnaise Red, green or yellow peppers, about 1 cup in all Green onions or shallots, about half a cup Mix the cream cheese, sour cream and mayonnaise. Pour into a serving bowl. Slice or chop the peppers and onions as you prefer. Sprinkle the chopped vegetables on top of the cheese mixture. =============================================================================== TARTE TATIN from Brigitte Bazoge You need: 8 to 10 apples 150 g butter 150 to 200 g granulated white sugar 200 to 250 g shortcrust pastry Method: Put the butter and sugar into a pie pan. Put this pan on the stove and heat on medium heat. Mix the two ingredients with a wooden spatula and cook them until they form a brown caramel. Beware not to let it darken too much; your pie will become bitter. Allow the pan of caramel to cool. Peel, seed and cut the apples in slices. Put the apple pieces on the cold caramel, squeezing them together to form a compact layer. If you have some extra pieces of apple, cut them in smaller pieces and put them on top. At this stage, to speed up the cooking process, I cover the apples with aluminium foil and cook for a few minutes (5 to 10) on high heat. The apples will soak up the melting caramel and they'll be already half cooked. Flour your counter. Roll out the shortcrust pastry to 3-4 mm thickness, and give it a round shape with a slightly larger diameter than the pan. Cover the apples with the dough, folding the edges inside the pan. Bake in a hot oven (180-200°C or 350-400°F) until the crust is completely baked and the caramel starts to leak out the sides. Remove the pie from the oven. Cover the pan with a larger one, and unmold the tatin while it is still warm. Don't wait or it'll be too late!!! Serve it plain, without custard nor creme fraiche nor ice cream. Otherwise it's not a tarte tatin anymore. ===============================================================================