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1 cup lentils
Brown the diced onion in hot melted shortening while the other ingredients are
cooking till tender over moderate heat. Turn into a casserole dish and add
a generous sprinkling of gregen or cheese - then bake covered for 20 minutes
at 350 degrees. Uncover and brown slightly under broiler flame. Serves 6.
LENTILS AND BURGOL - Burgol Ma Adace
1/2 cup Burgol
1/8 tsp. salt
Greben or grated cheese
1 onion, diced
3 Tblsp. chicken fat or butter
3 cups boiling water
AVOCADO SALAD - Salatat El Avocato
2 avocados
1 cup diced apple
1 Tblsp. lemon juice
1 cup cubed orange, seeded or seedless
Dash of salt
2 bananas, peeled, sliced
1 head shredded lettuce
Cut avacados into 6 rounds before removing skins. A slight twist with a knife-edge will loosen the seed and separate the rounds. Remove skins. Cut small openings in the solid ends. Cut the rounds across to make crescents. Sprinkle with lemon juice and a little salt. Sprinkle lemon juice on apples and bananas. Marinate in French dressings. Arrange shredded lettuce on a large serving plate. Mound the apple and banana mixture in center. Serves 4.
CHEESE AND CARROT SALAD - Salatat Jazar
3/4 pound cottage cheese
8 walnut halves, chopped
1/2 pint sour cream
3 med. carrots, shredded
1/4 tsp. salt
lettuce
Mix cheese with a tablespoon of sour cream and salt to taste. Form into 4 balls and role in chopped walnuts or press halves into cheese balls. Place the shredded raw carrot on a nest of lettuce and arrange the cheese balls in center. Serve with sour cream heaped on top of each cheese ball. Serves 2.
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