Makes:3-4 dozen

Mix shortening. margarine, peanut butter, sugars and eggs thoroughly. Mix rest of ingredients and stir in. Chill dough (about 1/2 hour). Heat oven to 350 degrees. Roll dough into balls the size of large walnuts. Place 3 inches apart on cookie sheet. Dip one half of cookie ball in granulated sugar. Place sugar side up. Flatten crisscross fashion with the fork dipped in sugar. Bake for 8-10 minutes, until set but not hard.

Makes:2 loaves

Beat eggs. Add sugar and oil. Beat together and add vanilla and zucchini. Beat again. Mix in walnuts, choc. chips and orange rind. Stir in dry ingredients. Mix well. Put in a bread loaf pan that is spayed with baking Spam. Bake at 350 for 50-60 minutes. Cool for easy slicing

Dough:

Mix flour and salt in a large mixing bowl. Cut margarine into small pieces and rub into flour with a pastry cutter until crumbly. Add water. Mix well with hands until a smooth dough forms, cover with a damp cloth.

Filling:

Heat the ghee or oil in a skillet and add the asafetida powder, mustard seeds, potatoes, peas, chiles, salt and pomegranate seeds, if using. Stir well over moderate heat for 2 minutes. Add peas, potatoes and cauliflower. Cover the pan, reduce heat, and cook gently for 10 minutes.

Remove the pan from heat and add the garam masala and chopped cilantro. Stir well and then leave the filling to cool before using to stuff the samosas.

Dough:

Divide the samosa dough into 12 equal portions and roll out each one to a thin circle, about 7 inches in diameter. Cut each circle in half with a sharp knife and then cover the semicircles with a damp cloth while you fill them one at a time.

Brush the edges of the semicircle with a little milk and spoon some of the filling on to the center. Fold in the corners, overlapping then to form a cone. Fold over and seal the top to make a triangle. Deep fry in hot oil in batches, until crisp and golden. Drain on paper towels and serve hot with chutney!

Very Yummy!

~Serves:4

Fry eggplant cubes in oil until brown. Set aside on paper towel to absorb the oil. In a sauce pan (I used a frying pan) bring vinegar, soy sauce and garlic to a boil and simmer for 6 minutes. Add fried eggplant to mixture and cook for 5 minutes more, turning eggplant several times. Serve hot.

Combine meat, onions, rice, salt, pepper and dill. Add water and mix well. Using your hands works very well. Drain the brine from the jar of grape leaves. Use a 9" by 13" baking pan and line the bottom of the pan with about 4 to 6 of the grape leaves. Put 1 heaping tablespoon of meat and rice mixture in center of the leaf. Starting at the stem roll once then tuck the sides in and finish rolling the grape leaf, then set in pan. Lay a couple grape leaves in bottom of the pan and when you filled the pan with the stuffed leaves start one more layer on top. When all the meat is used up and final leaves are placed on top Poor the hot chicken stock gently over the top. The rice will soak up most of the liquid while cooking. Cover with tin foil and place in the oven at 350 for 2 1/2 hours.

The sauce is a key ingredient to this yummy recipe. Avgolemono (meaning egg-lemon) is the favorite sauce of Greek cookery. It is used in soups and stews and over meats and vegetables.

Avgolemono Sauce:

In a sauce pan beat eggs until frothy. Gradually add lemon juice and hot chicken stock, stirring constantly. Simmer over low heat stirring constantly, until mixture has thickened. Do not allow to come to a boil. I've found that if you take a 1/4 cup of the hot liquid and add a tsp. of corn starch, mix until all the lumps are gone and pour slowly back into the cooking egg mixture it thickens much better and quicker.

Blender or Food Processor method: (this way is quite a bit faster)

Add eggs to food processor and blend on high for about 2 minutes until frothy. Add salt and lemon juice and blend 1 minute longer. With motor running slowly add the hot chicken stock. When all liquid is blended return to pot a simmer on med heat until thickened.