Green Peppercorn Sauce
Ingredients
1 Tbs.butter 1 shallot, minced 1/4 cup red wine vinegar 1 cup dry red wine
1/4 cup demiglace 1/4 cup creme fraiche 2 Tbs. green peppercorns (in vinegar
or brine; not dry)
Salt and pepper to taste

Instructions:
1.Saute the shallot in the butter until glossy, about 3 minutes. 2.Deglaze the
pan with the red wine vinegar and reduce to a glaze, about 2 tablespoons worth.
3.Add the red wine and reduce by one-half. 4.Add the demiglace and reduce
slightly. 5.Whisk in the creme fraiche and green peppercorns.
Great with grilled lamb chops , grilled potatoes.

LEBANESE RICE and Chicken
(Serves 10)

Ingredients:
Lebanese rice:
2/3 cup white rice 1/3 cup orzo 1 can chickpeas drained 1/2 bunch parsley,
minced 1/8 tsp cinnamon 2 cubes bouillon 4 cups water
Chicken:
1 whole chicken 1 medium Spanish onion 2 tsp. olive oil 3 tbsp. chicken bouillon
1/4 lb. pine nuts pinch cinnamon pinch allspice
Lebanese rice:
Preparation: Heat the water in a pan with a tight fitting lid.
Dissolve the bouillon cubes in the water and add the cinnamon.
Brown the orzo in a pan until nice and golden; allow to cool.
Mix the orzo with the white rice into the boiling water, add the chickpeas, and
simmer.
Cook for 15 minutes. Remove from the heat and put in a large baking dish, add
parsley.
Then toss lightly.
Chicken:
Preparation: Boil and de-bone the chicken, and set aside.
Finely mince 1 medium Spanish onion and saute it in 2 tsp.
of olive oil.
Add the pine nuts and slightly brown them. Add a pinch of cinnamon and a pinch
of allspice.
Now add the chicken. Heat thoroughly.
Then add 3 tbsp. of chicken base and blend.
Make a hole in the middle of the rice in the baking dish and put the chicken in
it.
Then drizzle the remaining chicken broth over the rice.
Bake in a 350oF oven for 10-15 minutes.

Serve with fresh yogurt.

ROASTED VEGETABLE MELANGE

Serves 4

1/2 lb fresh mushrooms, cleaned 2 red or green peppers, cored and quartered 1 sm
eggplant, peeled and cubed 1 med onion, quartered 1 tsp salt dash of pepper
Freshly ground pepper to taste 2 tbsp olive oil
Preheat oven to 400 degrees. Place all ingredients in a bowl and toss to coat
with oil. Spread vegetables on a lightly greased baking sheet; bake 20 minutes
until they are tender and beginning to brown.
This assortment of roasted vegetables, served with rice or noodles, is an
accompaniment to almost any main dish.

LENTIL BALLS

2 cups yellow onions, well chopped 1 cup lentils, uncooked 1/2 cup celery,
finely chopped 1/2 diced carrots, finely chopped 2 cups soft breadcrumbs 1 egg
olive oil vegetable oil

In a skillet, fry the onions with a small amount of olive oil. Cook them until
they are browned and soft.
This should take about 20 minutes. Stir occasionally and season with salt and
pepper to taste.
In a medium saucepan, combine the lentils, celery, carrot, and salt to taste.
Add enough water so that the mixture is about three inches under water. Bring to
a boil. Reduce the heat and simmer until the lentils are soft. This should take
about half an hour.
Once the lentils are done, pour them through a strainer (do this over a saucepan
so that you can keep the liquid for your stock). Puree the lentils in a food
processor until they are smooth. Adjust the amount of time you puree them to fit
your "chunky" tastes. If the mixture is fighting the process, add a little
broth.
In a saucepan, mix the lentil mixture and the onion and add half of the
breadcrumbs. Mix in the egg, and salt and pepper to taste. Mix well and allow to
cool (to the point where you can handle the mixture with your hands).
Form the mixture into 3-inch rounds. On a plate, pour the remaining breadcrumbs
and roll the rounds in the crumbs, covering them completely.
Heat 1/4 inch of vegetable oil in a skillet over a medium heat. Fry the rounds
in batches, allowing you to turn them over so that they are brown on both sides.
Remove them and place them on a paper towel to minimize the oil.
Place the cooked cakes into a warm oven while you fry the others. Serve warm
with hot tomato sauce.

GREEK (OR ITALIAN ?) PASTICIO

1 pk MACARONI -- cooked al dente 1 lb Ground beef and lamb 2 Onions -- chopped
3 Cloves garlic -- chopped 1 cn Whole tomatoes -- chopped -and liquid drained 1
t Oregano 1 t Allspice 1 t Cinnamon 1 t Sugar - to taste -----TOPPING----- 4 tb
Butter 4 tb Flour 2 c Milk 3 tb Parmesan cheese to taste 2 To 3 eggs

Prepare pasta and meat fillinghile toppping is cooling.Cook pasta firm.

Brown the meat with the chopped onions and garlic.
Add the spices, sugar to taste, and the drained tomatoes. Let the sauce simmer
30-45 min. Mix in the cooked pasta and put in a baking pan.
To make the topping, melt the butter in a saucepan and mix in the flour to form
a paste.
Add the milk and heat at medium stirring constantly until mixture thickens. When
thick, add parmesan and stir until melted.
LET THIS MIXTURE COOL COMPLETELY BEFORE ADDING THE BEATEN EGGS!!! After the eggs
are stirred in, pour this mixture over the meat and pasta. Bake about 45 min or
until brown.