PILLARS OF LIFE

Lessons, articles, quotes, stories, memories and pictures about Faith, Friends and Families.

Home     ABOUT US     Families     Friends     Faith     FOTO (Photography)     Fun and learning     Farsi     Favorite Links     Live Test      
Poetry (One)     Quotes     What is Cooking     To your Health     Poetry (Two)      

 

 

England's first oriented cookbook, "The book of Cokery" appeared in 1500, and like all early cookbooks, it was intended for "A Princes Household, or any other Estates." The "Good House-wives Treasuries," which appeared in 1588 had early Roman and medieval overtones in such recipes as Black pudding (blood sausage) and the Haggis. In 1615 the most influential of early English cookbooks appeared - the -English House-wife by Gervase Karkham, which read "Our English housewife must be of chaste thoughts, stout courage, patient, un-tired, diligent, witty pleasant, constant in friendship, full of good neighborhood, wise in discourse, but not frequent therein, sharp and quick of speech but not bitter or talkative, secret in her affaires, comfortable in her counsels, and generally skilful in the worthy knowledge which belong to her vocation."

 
Overnight Salad

 

1 head lettuce, broken bite size

 

1 head cauliflower, cut into small bite sizes.

 

1 cup mayonnaise

 

1 large yellow onion, chopped

 

1 pound bacon cut into small pieces and fried crisp and drained on paper towels

 

cup grated parmesan cheese

 

cup white granulated sugar

 

Put into bowl in that order, put into refrigerator overnight and toss just before serving. Add 8 oz. frozen peas uncooked. (Put peas in another bowl with layers of paper towels the night before, moisture is absorbed into towels and doesn't get into the salad)

 

Billie Walker

 

Masatva Khiar

 

(

Cucumber and yogurt salad)

 

 

 

4 servings

 

 

 

1 large or 2 small cucumbers, peeled and grated

 

1 medium sized onion, finely      chopped

 

1 CUP yogurt

 

cup white Sultana raisins, soaked overnight in water

 

teaspoon salt

 

Freshly ground black pepper

 

3 tablespoons freshly chopped mint or teaspoon dried mint

 

1 tablespoon freshly chopped    basil or teaspoon dried basil

 

 

 

Place the cucumber and onion in a bowl. Add the yogurt, raisins, salt and pepper and mix well. Sprinkle with mint and basil and serve chilled.

 

 

 

Tehran-Iran

 

 

 

 


 

 

 

Kababe barg

 

 

(Leaf kebab)

 

 

 

4 to 6 servings

 

 

 

2 pounds top round of beef

 

3 tablespoons onion juice

 

3 tablespoons lemon juice

 

1 1/3 teaspoon salt

 

Freshly ground black pepper

 

 

 

Cut the meat into long thin slices and pound the slices until they are even thinner. Combine the remaining ingredients in a shallow pan. Add the meat and let it marinate overnight in the refrigerator. Thread the meat on skewers and cook over a hot charcoal fire or under the oven broiler for 10 minutes or until nicely browned. Turn frequently so that the meat browns evenly.

 

 

 

Tehran-Iran

 

 

 

Tas Kebab

 

(Meat with pilaf)

 

 

 

6 servings

 

 

 

4 tablespoons butter

 

2 onions, thinly sliced

 

6 medium sized tomatoes, peeled, seeded and mashed

 

2 cloves garlic, crushed

 

1 teaspoon salt freshly ground black pepper

 

teaspoon cinnamon

 

teaspoon sugar

 

1 bay leaf

 

2 pounds veal cut in 1 inch cubes

 

2 cups beef broth

 

 

 

Heat the butter, add the onions and fry until soft and golden. Add the tomatoes, garlic, salt, pepper, cinnamon, sugar and bay leaf and fry for 3 minutes. Add the veal and beef broth and bring to a boil. Cover, reduce the heat and simmer for 1 hour. Serve with pilaf rice.

 

 


 

 

Magic Cookie Bars

 

2 cup butter or margarine

 

cups graham cracker crumb

 

1-14 oz. can Eagle Brand sweetened condensed milk

 

1-6 oz. package semi sweet chocolate morsels

 

1-3 oz can flake coconut

 

1 cup chopped nuts

 

Preheat oven to 350 Degree (use 325 if using glass dish). In 13x9 in. baking dish, melt butter. –Sprinkle crumbs over butter. Pour Sweetened milk evenly over Crumbs. Top evenly with chocolate chips, coconut and nuts. Press firmly and gently. Bake 25-30 min. or until lightly browned, they will still be gooey. Cool thoroughly before cutting. Keep in covered plastic container or wrap.

 

Billie Walker