1 tsp. Salt
1 tsp. Accent
1 hot pepper diced
1 c. onions diced
4 green peppers diced
2 sweet red peppers diced
1 tsp. Sugar
1 c. sour stock
1 tbls. Cornstarch
3 tbls. soy sauce
1 green cucumber diced
1 lb. uncooked chicken cut in pieces 1 ½ in.
Marinate chicken with 1 tablespoon cornstarch and 1 tablespoon soy sauce for ½ hour. Fry in deep oil until brown and tender. Drain. Sauté all vegetables with remaining ingredients and stir constantly. Combine meat and vegetables. Serve hot. Serves 6.
SUBZI (MIXED VEGETABLES) (Pakistan)
1 ½ c. chopped cabbage
1 c. french beans
2 medium quartered tomatoes
1 large quartered potato
1 c. peas
4 T. vegetable oil
1 ½ tsp. Whole cumin seed
3 whole red peppers
½ tsp. Garlic powder
1 tsp. Ginger
1 tsp. Paprika
½ tsp. Tumeric
salt to taste
1 ½ c. water
Brown whole cumin seeds in oil. Add red peppers and brown. Add chopped cabbage. Fry for 3-4 minutes. Add all other vegetables except peas. Add spices, salt and water. Lower heat. When potatoes are almost tender, add peas and optional spices. Cook for a few more minutes until potatoes and peas are done. Serves 3 or 4.
PILAW (Common to all Near and Middle Eastern countries)
2 c. uncooked rice
3½ c. chicken stock
½ lb. butter
2 tsp. salt
Wash and drain rice well, then set aside. Heat stock and butter until butter is melted. Add salt. Add rice while liquid is boiling, stir once, cover and cook over low heat without stirring again until all liquid has been absorbed by the rice. Turn flame very low and simmer for 20 minutes. Remove from stove and leave covered for 30 minutes—do not stir.
Transfer rice to service dish with a flat, wooden serving spoon, handling very gently to keep rice fluffy.
Dessert:
TWO MINUTE WHITE CAKE (U.S.A.)
½ c. vegetable shortening
2 egg whites
½ c. milk
2 tsp. Baking powder
1 c. sugar
½ tsp. Vanilla extract
1 ¾ sifted all-purpose flour
½ tsp. Salt
In mixing bowl, put vegetable shortening, sugar, egg whites, vanilla, milk and sifted dry ingredients. Beat vigorously for 2 minutes by hand or at medium speed if electric mixer. Pour into tow 8” layer pans lined with greased wax paper. Bake in preheated moderate oven (375 degrees F) for 20 minutes. Cool for 5 minutes. Turn out on rack and peel off paper. Cool and frost as desired.
