3 cups milk
4 teaspoons salt
4 tablespoons corn meal
2 teaspoons ginger
1/3 cup molasses
2 teaspoons cinnamon
2 cups sugar
1 cup milk
1 egg, beaten
Butter, size of a walnut

Scald milk.

Mix together meal and molasses and stir into hot milk. Cook until it thickens, stirring constantly. Remove from the heat, add sugar, egg, salt, ginger, and cinnamon. Mix thoroughly.

Pour into buttered baking dish and bake 2 hours at 300 degrees. Pour over it 1 cup of milk and continue baking for 2 hours.

Serve with cream or ice cream.

Source: lynnescountrykitchen

4 medium-sized acorn squash
16 teaspoons honey
8 tablespoons butter or margarine
Fresh ground pepper to season

Slice the squash in half crosswise and scoop out the pulp and seeds. Trim the bottoms, if necessary, so that the squash will stand hollow side up.

Place 2 teaspoons honey in the hollow of each squash, then add 1 tablespoon butter or margarine to each and a twist or two of fresh ground pepper.

Place squash in a large, shallow baking pan and bake, uncovered, in a moderate 350 degree oven for about 2-½ hours, or until the squash are tender.

Source: lynnescountrykitchen

8 strips bacon cut into small pieces
2 pounds cooked hominy
Salt and pepper to taste
3 scallions, coarsely chopped

Fry the bacon pieces in a large skillet until well browned and crisp. Add the hominy, salt and pepper and cook, stirring continuously for 6 to 7 minutes. Add scallions and continue cooking for an additional 5 minutes. Serve immediately.

Serves 6

Source: lynnescountrykitchen

2 pounds alligator tail meat
Juice of lemon
1 cup flour
½ teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 eggs, beaten
½ cup lard or butter

Cut tail into strips lengthwise, 4 x 2-inches wide. Sprinkle with lemon juice.

Mix flour, garlic powder, paprika, salt and pepper. Blot the alligator pieces, and dip into flour, then into beaten eggs. Let eggs drip off and dip into flour again.

Heat lard or butter in a large skillet and sauté the alligator pieces quickly. Do not overcook or they will be tough. Serve immediately.

VARIATION

Follow the above recipe and cook the alligator tail as directed. As soon as the meat is browned add 2 cups of water and ¼ cup fresh lemon juice to the skillet. Cover and simmer for 2 to 3 hours or until very tender.

Source: lynnescountrykitchen

2-½ pounds stew meat, cubed
1-½ quarts water, or more as needed
2 large onions, coarsely chopped
Salt and pepper to taste
2 to 3 pounds acorns (enough to make 1 cup of acorn meal)

Place meat into a pot with water and onions. Bring to a boil, reduce heat and simmer for 3 to 4 hours, or until meat is very tender. Add more water if necessary. There should be about 3 cups of broth when meat has been cooked. Add salt and pepper to taste, and keep the stew warm.

Shell the acorns and grind them in a food processor or blender into a very fine meal. With a slotted spoon remove the meat and onions from the pot and place in a glass bowl. Add the acorn meal and blend well. Bring the broth to a boil; pour it over the meat mixture and blend well. Adjust seasoning by adding more salt and pepper, if desired.

Serve immediately with Indian Fry Bread

Serves 6

Source: lynnescountrykitchen

Ingredients

* 6 ounces bird’s eye chiles, seeded and stems removed
* 12 cloves garlic, peeled
* 1 tablespoon coriander, ground
* 1 tablespoon ground cumin
* 1 tablespoon salt
* 1 tablespoon dried mint
* 1/2 cup chopped fresh cilantro
* 1/2 cup olive oil

Directions

1. Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
2. Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

* 3 tablespoons olive oil, divided
* 2 pounds lamb meat, cut into 1 1/2 inch cubes
* 2 teaspoons paprika
* 1/4 teaspoon ground turmeric
* 1/2 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground cardamom
* 1 teaspoon kosher salt
* 1/2 teaspoon ground ginger
* 1 pinch saffron
* 3/4 teaspoon garlic powder
* 3/4 teaspoon ground coriander
* 2 medium onions, cut into 1-inch cubes
* 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
* 3 cloves garlic, minced
* 1 tablespoon freshly grated ginger
* 1 lemon, zested
* 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
* 1 tablespoon sun-dried tomato paste
* 1 tablespoon honey
* 1 tablespoon cornstarch (optional)
* 1 tablespoon water (optional)

Directions

1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

* vegetable oil for frying
* 1 pound catfish, cut into bite-sized pieces
* 1 egg
* 1 tablespoon water
* 2 cups dry bread crumbs
*
* 1/4 cup olive oil
* 1 onion, halved and sliced
* 1/2 green bell pepper, cut into 1/4 inch strips
* 1/2 teaspoon anise seed
* 3 tablespoons tomato paste
* 2 roma (plum) tomatoes, chopped
* 1 lemon wedge
* 1 clove garlic, crushed
* 1 cup water
* salt and pepper to taste
* 1 pinch cayenne pepper (optional)
* 1 teaspoon brown sugar
* 1/2 cup olives
* 1 cup water

Directions

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Beat the egg into a shallow bowl with a tablespoon of water. Place the bread crumbs in a shallow bowl. Dip the fish pieces into the beaten egg and then into the crumbs until well coated. Fry the catfish nuggets in batches, about 1 minute on each side. Drain on paper towels and set aside.
3. Heat the olive oil in a skillet or Dutch oven over medium heat. Stir in the onion and bell pepper strips; cook and stir until the onion has softened and turned translucent, about 5 minutes.
4. Coarsely crush the anise seed. Add the anise seed, tomato paste, and chopped tomatoes to the skillet and cook, stirring frequently, until the tomato paste has darkened and the tomatoes have softened, about 5 minutes.
5. Chop the lemon wedge, peel and all, into five pieces. Stir the lemon wedge and crushed garlic into the tomato mixture and cook for 1 minute more. Mix in 1 cup water, salt and pepper, cayenne pepper, brown sugar, and olives. Bring the sauce to a boil and simmer for 20 minutes. Stir in more water if the sauce gets too thick. Gently stir in the catfish nuggets, and simmer for an additional 10 minutes.

Ingredients

* 1 teaspoon vegetable oil
* 1 pound wild salmon fillet
* salt and pepper to taste
* 4 thin slices lemon
* 2 thin slices sweet onion, separated into rings
* 1/3 cup mayonnaise
* 1 teaspoon lemon juice
* 1 teaspoon harissa
* 1/4 teaspoon smoked paprika
* 1 tablespoon orange juice
* 1 tablespoon white wine

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Coat the inside of a 9×12-inch baking dish with vegetable oil.
2. Sprinkle the salmon with salt and pepper, and place into the baking dish. Arrange the lemon slices and onion rings on the salmon. In a bowl, mix together the mayonnaise, lemon juice, harissa, and smoked paprika until the mixture is smooth and well combined. Spread the mayonnaise mixture over the fish, lemon, and onion slices, getting the sauce onto the fish. Pour the orange juice and wine around the salmon.
3. Bake in the preheated oven until the fish is hot and has begun to turn opaque, 10 to 12 minutes. Remove the baking dish from the oven, set a broiler rack to about 5 inches from the broiler, and turn the broiler on. Broil the fish until nicely browned, about 3 minutes.

Ingredients

* 3 tablespoons olive oil
* 1 1/3 cups chopped onion
* 1 cup thinly sliced bell peppers, any color
* 2 cloves garlic, minced, or to taste
* 2 1/2 cups chopped tomatoes
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* 1 teaspoon salt
* 1 hot chile pepper, seeded and finely chopped, or to taste
* 4 eggs

Directions

1. Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
2. Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
3. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they’re firm but not dry, about 5 minutes.

* 1 lb long grain rice, preferably basmati
* 4 fl oz vegetable oil
* 1 1/2 lb lamb on the bone or 1 chicken, cut in pieces
* 1/2 pint water
* 2 large carrots
* 4 oz black seedless raisins
* 2 tsp char marsala or cumin
* 1/4 tsp saffron (optional)
* 2 1/2 pints water
* salt and pepper

Directions

Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb or beef cut into 1″-2″ cubes and brown lightly.

Add 2 cups of water, 1 tsp. Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour.

Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.

Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender–but NOT mushy.

Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour–or up to an hour. To serve–place on platter, making sure the carrots and raisins show on top.

Aush Dough

* 2 c Plain flour
* 1 ts Salt
* 2/3 c Cold water
* Additional flour

Pules and Noodle Mixture

* 1/2 c Yellow split peas – (daul nakhud)
* Cold water
* 1 c Canned kidney beans w/liquid
* Salt
* 1 tb Oil
* 2 c Finely chopped spinach

Meat Sauce

* 1/2 c Oil
* 1 Medium onion; finely chopped
* 750 g Ground lamb or beef
* Salt
* Freshly ground black pepper
* 1/2 teaspoon ground cinnamon
* 2 teaspoons ground coriander
* 1 teaspoon ground turmeric
* 1/2 c Tomato puree
* 1/2 c Water

Chakah (Yogurt Sauce)

* 1 1/2 c Drained yogurt
* 3 ts Dried mint; rubbed
* 1/4 ts Hot chili pepper (or more)
* 1/4 c Finely chopped coriander
* Salt to taste

Directions

Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 minutes.
On a floured board roll out each ball of dough very thinly. Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife. Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes.

Wash split peas well and place in a pan with 1-1/2 cups cold water. Bring to the boil and boil gently for 30 minutes or until tender. Add red beans and liquid and keep warm. In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles. Put noodles in gradually, stirring after each addition. Return to the boil and cook uncovered for 5 minutes.

Add spinach and cook for further 5 minutes. Drain in a colander and return to the pot. Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.

In a frying pan heat the 1/2 cup oil, fry onion until soft and add ground meat. Stir over high heat until juices evaporate and meat browns lightly. Add salt and pepper to taste, tomato puree, spices and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate. Sauce should be oily. Combine chakah ingredients, add to noodles and toss well. Mixture should be moist. Place noodle mixture in a deep dish and top with keema. Stir at the table and serve in deep plates.

* 2 1/2 lb Lamb stew meat — preferably leg
* 1/3 c Olive oil
* 3/4 lb Onions; diced large
* 4 ts Chopped garlic
* 2 ts Turmeric
* 1/4 ts Nutmeg
* 1/4 ts Ground cardamom
* 1 ts Crushed red pepper — or to taste
* 1/2 ts Cinnamon
* 32 oz Can tomatoes; drain & chop
* 1 c Rich brown veal stock or
* 1 c Rich beef stock
* 1/3 lb Fresh spinach; wash & drained
* 1/2 c Yogurt
* 1 tb Grated lemon peel
* Salt; to taste
* 1/4 c Pine nuts* *Roasted at 350 F. for about 3 minutes.

Directions

Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and veal stock and stir.

Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts.

* 2 lg Cloves garlic
* 1/2 ts Salt
* 2 c Plain, whole-milk yogurt
* Juice and pulp of 1 large lemon, 3 to 4 tablespoons
* 1/2 ts Cracked black pepper
* 2 lg Whole chicken breasts, about 2 pounds

Directions

Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that’s as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt.

Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.
Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it.

To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.

* Sweet Syrup: (See recipe below)
* 1/2 package (16 oz.) frozen filo dough, completely defrosted
* 1/4 cup unsalted butter, melted (optional)

Filling

* 1/2 cup almonds or pistachios, pulverized in food processor with
* 1/3 cup sugar

Glaze

* 1 egg, beaten
* sugar

Directions
1. Prepare the syrup in advance and chill in the refrigerator.

2. Combine the filling ingredients.

3. Preheat the oven to 375 degrees F. Grease 1 or 2 baking sheets.

4. Cut the filo in half crosswise and again in half, stacking the covering with a slightly dampened towel to prevent drying. Lay 2 rectangles on your work surface with the shorter sides facing you, and brush lightly with melted butter.

5. Place a rounded tablespoon of the filling in a line across the shorter side of filo that faces you. Fold the longer edges of the pastry inward, sealing in the sides of the filling, and roll the pastry up from the short side, forming a fat cigar shape. Place on the baking sheet with the cut edge down. Repeat with remaining dough.

6. Brush the tops of the pastries lightly with a bit of beaten egg and sprinkle with sugar.

7. Bake for 15 to 20 minutes, until golden brown.

8. Dip the warm fingers into cool Sweet Syrup and arrange on a serving tray. Serve at room temperature.

Syrup

The general rule for syrup is to pour hot syrup over cold (or room temperature) pastries and to serve cold syrup over hot pastries.

In some areas, eating syrup and honey is superstitiously believed to ward off the djinn (evil spirits) and to make life sweeter.

* 3 cups sugar
* 1-1/2 cups water
* 1 lemon
* 1 tbsp. orange-blossom water or rosewater

1. Boil the sugar with the water until dissolved and viscous, about 10 minutes.
2. Stir in the remaining ingredients and remove from the heat.