2 c. boiling water
2 tsp. whole anise seeds
2 c. medium-strength tea
Put anise seeds in boiling water 10 minutes. Strain and add anise water to the 2 cups hot tea. Serve at once. Serves 4.
FRESH STRAWBERRY PUNCH
(U.S.A.)
l qt. fresh strawberries & I c. sugar or 1/16 oz. pkg. frozen strawberries, thawed (Hint: one might like to double the strawberries and use the frozen packages).
6 c. orange juice
1 c. lemon juice
2 qt. carbonated beverage (64 oz.)
About 40 ice cubes (2 trays)
Main Dish:
KHORMA (CUBED LAMB: MAIN DISH)
(Pakistan)
1 large Onion
1 T. Coriander (ground)
1 tsp. Ginger
˝ tsp. Garlic powder
1 tsp. Paprika or red pepper
˝ tsp. Turmeric
to taste Salt
1 T. Yogurt
2 T. Vegetable oil or margarine
1 lb. Lamb cubes (with or without bones) (from leg or veal chops shank)
2 medium Potatoes
Optional: 2 cloves, 1 whole cardamon, and 1 whole bay leaf.
1. Chop onion.
2. Brown onion in oil or margarine.
3. Add meat, spices, and yogurt and brown for 2 or 3 minutes.
4. Add 3 to 4 cups water, lower heat and cook till meat is almost tender.
5. Add cubed potatoes and cook till done on medium heat. Serves 3 or 4.
BAGGHAR-E-CHAWWAL (SEASONED RICE)
(Pakistan)
I medium onion
2 T. vegetable oil
2 c. of rice
1/3 tsp. garlic powder
2/3 tsp. ginger
Salt to taste
3 c. of water
2 whole cloves
2 cardamons
1 cinnamon stick (1 or 2 inches long)
Slice onion and brown in oil or margarine. Add rice, garlic powder, ginger and salt. Brown in oil, stirring continuously. When rice mixture forms lumps, add water. Lower heat and add cloves, cardamons and cinnamon sticks. Cover and cook until tender. Serves 3 Pakistanis, or 6 Americans.
