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    74 Recipes

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    The original recipe came from my Aunt Margaret in Burbank. I have substituted an 8 oz container of lite Cool Whip, which makes this cake a relatively low calorie treat and a whole lot easier. Cooking time is actually time that fruit stands before folding into whipped topping. If you use a store bought angel cake, there is no baking involved!

    Recipe #463205

    Great for a holiday dinner. Makes 16 or more servings. Serve warm with vanilla ice cream. I found the original recipe in 1975 in the New York Daily News Food section and have tweaked it over the years.

    Recipe #267635

    Easy elegant dessert...serve warm with ice cream. Can also be made with one sheet of puff pastry. Just slice vents in top and bake.

    Recipe #191404

    Sweet and tart, with a delicious oatmeal cookie crust. Great for the holidays. Fast and easy to make. Can be made with fresh apricots, too. Omit water in that case.

    Recipe #194878

    Also known as 'kibbe', this is a Middle Eastern raw lamb appetizer. Should be served same day as meat is ground, so it's advantagous to grind meat at home, if possible. Ratio of ingredients are flexible so you can use more or less to taste.

    Recipe #393916

    Not exactly the crispy texture of a bread stick, a little more tender. Go to your local Middle Eastern Grocery or health food store for the black seeds (Black Nigella). This is a crucial ingredient for the nutty taste. These are great with coffee or tea for breakfast or a snack. Makes alot and they last forever stored in a large plastic container. Armenians like to cook in groups, so it helps to have a partner with this one!

    Recipe #179761

    Delicious tender cookie...not too sweet.

    Recipe #197649

    Very tasty and addicting sweet bread. Secret ingredients are mahleb, seeds which can be purchased in any Middle Eastern grocery, and nigella, black seeds. Makes two large or three small loaves. Passive work time includes rising time and baking time.

    Recipe #198715

    Spicy and delicious dill vegetable pickles. They are easy to make...I usually make a 5 gallon jug in the fall and give them away to my friends. They are usually ready by Thanksgiving. You can also use kirby cucumbers, peppers, hot or sweet, green tomatoes or any combination you like.

    Recipe #176386

    This is an individual size 'pizza' made with a ground meat mixture. After baking you can roll it up and eat it plain, or with a squeeze of lemon. I love it with melted grated jack and chedder cheese,lettuce and tomato taco style! They are delicious! Also, when cool, stack with wax paper in between, bag and freeze. Heat in microwave. Normally my family doubles this recipe and we have a marathon with my Dad manning the oven and my Mom and I preparing the pizzas. The kids love to grab one or two out of the freezer after school. Feel free to adjust seasonings to taste and definitely use the tortillas rather than pita bread!

    Recipe #179738

    Very simple but delicious rice dish. You can add currants or nuts to make it fancy. If using canned chicken broth, use one can plus water to make the two cups.

    Recipe #179659

    No words to describe the wonderful taste of this kebab. Best when cooked out on real charcoal. Skewer vegetables separately since all cook at different times.

    Recipe #179762

    These are meatless and served cold with lemon. Another one where you might need a partner. A good appetizer for a party!

    Recipe #179516

    This is my grandmother Hyganoush's recipe. Light and fluffy and delicious. Can be served with maple syrup or confectioners sugar or BOTH! Great breakfast! I should also add that batter can be mixed the night before and placed in refrigerator overnight to rise. Take out and leave at room temperature for 1/2 hour or so before frying. When we were kids we used to see all sorts of people and animals in the shapes.

    Recipe #179060

    This recipe is from around 1945. I don't know the Mom has it listed as 'My Sister's Cheesecake' on her recipe cards. It is a simple recipe with only 5 or 6 ingredients, but it is very light and creamy and totally delicious. You can make a smaller cake by using two packages of cream cheese and reducing sugar to 1/2 cup and using 2 eggs, or make a larger one by increasing to 4 cream cheese and using one cup sugar and 4 eggs.

    Recipe #465630

    Simply delicious, lightly seasoned and easy to make quicky. I use the shoulder chops, which have more meat than the little tiny ones, and are less expensive.

    Recipe #194424

    This recipe is actually more crumb than cake; very buttery and yummy. Makes two large trays. Wrap well, after cooling and freeze one for later use.

    Recipe #466347

    My friend Ruby got this recipe at Starbucks. We used instant espresso instead of Starbucks Via as the recipe requires, you can also substitute instant cappuccino in mocha or vanilla...delicious. Also original recipe called for evaporated milk in the frosting but I substituted half and half which gave it a better flavor.

    Recipe #453337

    I've been making carrot cake this way for years and I noticed that no one else makes it exactly like this, so I decided to post. Can also sub grated zucchini, or a combo of the two. Also makes about 36 cupcakes.

    Recipe #280031

    I got this recipe from my friend Rosalie. Delicious sweet and sour dressing.

    Recipe #179759

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