CURRIED LENTILS WITH BASMATI RICE

1 3/4 cups dried lentils (3/4 pound), cleaned 4 cups water 2
teaspoons olive oil 1 small green bell pepper, coarsely
chopped (about 1/2 cup) 1 medium onion, coarsely chopped
(about 1 cup) 2 teaspoons grated ginger root 1 teaspoon
mustard seeds 3 or 4 teaspoons curry powder 1 teaspoon dried
basil 1 1/2 teaspoons salt
Two 15-ounce cans stewed tomatoes 3 or 4 cups cooked basmati
rice
Combine lentils and water in a 4-quart saucepan; bring to a
boil over high heat. Reduce heat and simmer, covered, until
lentils are almost tender and all water has been absorbed,
about 30 minutes.
Meanwhile, heat olive oil in saucepan or deep skillet. Add
pepper, onion, ginger and mustard seeds. Saute, stirring,
until onion is golden brown. Stir in curry powder, basil and
1 teaspoon salt. Add tomatoes and bring to simmer. Add
lentils and simmer, covered, over low heat until lentils are
very tender, 20 to 30 minutes. Adjust seasoning for curry
and salt if desired. Serve lentils over rice.

Winter Soup (France)

2 tablespoons extra virgin olive oil 1 celery heart, cut
into thin rounds 13 oz potatoes, peeled and cut into1/4 inch
cubes or coarsely grated 1 1/2 lb pumpkin flesh, cut into 1/
2 inch cubes Salt

Heat the oil in a 4 qt nonaluminum pot. Add the celery heart
and cook over gentle heat for 2 minutes, stirring
constantly with a wooden spoon. Add the potatoes and cook
for 1 minute. Add the pumpkin cubes and 2 cups water. Add
salt and bring to a boil. Cover the pot and simmer for
about 40 minutes, stirring from time to time, until the
potatoes disintegrate.
Pour the soup into a tureen and serve very hot. Add pepper
before eating.

MOUSSAKA (The Armenian version )

2 medium to large eggplant
1/2 lb. lean ground lamb
1/2 lb. lean ground beef
1 can tomato sauce
1 can tomatoes [Chopped
1 medium yellow onion [Chopped
1 red, green or gold bell pepper [diced]
Salt and pepper to taste
Dash of cayenne pepper
1 teaspoon fresh basil leaves [chopped]
1 clove crushed garlic
2 tablespoons olive oil

• Prepare the eggplant by peeling and slicing into 1/4 inch
rounds. Sprinkle the eggplant rounds
with salt. Let stand until the eggplant sweats. Wash off the
salt. Squeeze the eggplant lightly and
pat dry. Brown off the ground meat in the olive oil, and add
the rest of the ingredients. Now layer
the eggplant and the meat mixture alternately [eggplant
first] in a covered glass casserole. The top
layer should be eggplant. Bake in a 350 degree oven for 45
minutes to 1 hour.

CHICKEN WITH GRAPES

Serves 8.

4 lg chicken breasts, halved or 2 fryers, cut in eighths 2
lb seedless white grapes 1 lb fresh mushrooms 1/2 c whole
blanched almonds 1/2 c flour 1 tsp salt 1/2 tsp pepper 1 tsp
paprika
Preheat oven to 250 degrees. Mix flour with salt, pepper,
and paprika; coat chicken. Place in greased baking pan, skin
side up. Bake 1 hour, uncovered, turning often in first half
hour.
Turn chicken again on the hour and sprinkle with grapes,
mushrooms, and almonds. Cover closely; continue baking 2
hours longer.

Blooming Onion

1 large a onion 1 egg -- beaten 1 cup cracker crumbs 2
Tbs. flour oil for deep frying

THE DIP 1/2 cup sour cream 2 Tbs. horseradish

1.Select a well rounded onion, peel out skin off leaving
root intact. 2.Using a small, sharp knife, divide onion
into four sections by making 2 cuts crosswise, beginning at
the top and cutting toward the root, stopping about 1/2 inch
away. 3.Cut each section twice. 4.Place onion in bowl of
enough boiling water to cover it and leave it for 5 minutes;
the sections, or "petals" will begin to open. 5.Remove
onion from hot water and immerse into ice waaer, to help the
opening. 6.Drain well by turning upside down on paper
towel. 7.Put flour into paper bag, add onion and shake
gently to coat with flour; roll floured onion in beaten egg
to cover. 8.Put cracker crumbs or coating mix in paper bag,
add onion and shake gently to coat; refrigerate for 1 hour.
9.Deep fry in oil to a golden brown about 3 to 5 mintues.
10.To prepare the dip mix together all ingredients, stir
well and refrigerate until ready to use.