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    You are in: Home / Cookbooks / Make me look good!
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    90 recipes in

    Make me look good!

    My posted recipes that need photos.
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    From “A Taste of Africa” by Dorinda Hafner. -Ivory Coast.

    Recipe #305852

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

    Recipe #309586

    From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson.

    Recipe #309591

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

    Recipe #306758

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. These spicy cheese crackers are from North Africa and can be eaten on their own or served with a dip such as Masi Mara.

    Recipe #306824

    From “North African Cooking” by Hilaire Walden.

    Recipe #305858

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. -South Africa.

    Recipe #305968

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #306343

    From “North African Cooking” by Hilaire Walden. Serve it as a substantial snack, or a light lunch accompanied by a green salad. It is good eaten cold as well as warm, and makes a wonderful picnic food. See my Recipe#206852

    Recipe #305984

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #306261

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #306304

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. I think some orange zest and vanilla would be good in this also.

    Recipe #306329

    From “North African Cooking” by Hilaire Walden. *If using semolina you will need more liquid.

    Recipe #305986

    From: "Iron Pots & Wooden Spoons Africa's Gifts to New World Cooking by Jessica B. Harris. I'm posting this because MarraMamba requested it. Sounds like fried peanut butter balls to me. These can be shaped into any form that takes your fancy.

    Recipe #380122

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. "The savory combination of buckwheat and cottage cheese shows up in many traditional Russian cookbooks, and creates the kind of dense, comforting pudding that we yearn for when there's frost on the windows. Use toasted buckwheat (kasha) for a robust flavor, and untoasted buckwheat for a subtler dish. Serve the casserole as an accompaniment to brisket, pot roast, or short ribs. Vegetarians will enjoy it as an entree."

    Recipe #256266

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast."

    Recipe #256262

    From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Palestine and Jordan.

    Recipe #257497

    From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf region. Serve with pita bread or crackers.

    Recipe #257492

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I think some soy sauce and or parsley would be good in this too.

    Recipe #283278

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris Algeria. The liver can be speared on toothpicks as khemia, an appetizer nibble.

    Recipe #305847

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