2 c. rice
½ cup oil
1 tsp. Salt
1 tsp. Black pepper
2 large carrots
½ tsp. Cinnamon
1 tsp. Sugar
½-1lb. beef or lamb (cut in chunks)
1 onion (chopped)
½ tsp garlic powder
½ can tomato sauce
2/3 c. raisins
½ tsp. Cumin
Sauté onions in oil, then brown meat. Add salt, garlic, pepper and tomato sauce. Add water and boil meat until tender. Then add rice and water and cook until done.
Meanwhile, cut carrots into thin slices and sauté in oil until tender. Add raisins, cinnamon, cumin and sugar.
Take rice and meat and put half in a casserole dish, then place a layer of raisin-carrot mixture on this, then place rest of rice on top. Cover with remaining carrot mixture. Bake at 350 degrees for 20 minutes.
SAUTEED ORANGE-CARROTS (Pakistan)
¼ c. butter
1 large onion (chopped)
6 medium carrots scraped and sliced
2 navel oranges cut in sections
1 T. brown sugar
salt to taste
Heat butter to fragrance point. Add carrots and onions; sprinkle with salt and pepper. Cover and simmer over low heat for 15 minutes stirring occasionally or shaking the pan to prevent sticking. Just before serving add oranges and sugar. Stir until sugar is melted and oranges are hot.
Dessert:
POUND CAKE (U.S.A.)
1 ¾ c. sugar
2 c. flour
4 eggs-less one white
½ lb. butter or margarine
½ cup milk
1 tsp. Baking powder
vanilla or almond flavoring (to taste)
