Oriental Slaw

Mix each step separately, then combine at end.

1. Dry Ingredients:
1 cup sunflower kernels
¾ cup sliced almonds, toasted
2 packages beef or mushroom flavored Ramen noodles

Break up dry noodles into small pieces. Melt a couple tablespoons of butter. Add to it the flavor seasoning packets for the noodles. Pour butter mixture into pan and sauté the dry noodles, coating with the seasoned butter, for several minutes on medium heat. Combine noodles with toasted almonds and sunflower kernels.

2. Salad:
1 package broccoli slaw mix
1 bunch chopped green onions

Toss these ingredients at the last minute.

3. Dressing:
½ cup oil
½ cup sugar
1/3 cup apple cider vinegar

Combine dressing ingredients. Toss with salad and dry ingredients just before serving.

Moussaka

This is a Greek dish that I love. Don't be scared off by all the ingredients; just make it when you feel like cooking. If you never feel like cooking, what are you doing here? Have you ever made one of my recipes? What did you think? Have I earned your trust? Do you believe me when I say this is worth making? Don't feel like you have to answer all of my questions, any one would be fine.

2 1-lb. eggplants, peeled and cut into ½-inch slices
¼ cup cooking oil
2 lbs. ground lamb or beef
1 cup chopped onion
1 clove garlic, minced
1 8-oz. can tomato sauce
¾ cup dry red wine
2 TBS fresh snipped parsley
¾ tsp salt
¼ tsp dried oregano, crushed
¼ tsp ground cinnamon
1 beaten egg
¼ cup butter or margarine
¼ cup all purpose flour
½ tsp salt
Dash black pepper
2 cups milk
3 eggs
½ cup grated parmesan cheese
Ground cinnamon
Snipped fresh parsley


Brush both sides of eggplant slices with the oil. In a large skillet brown eggplant sliced over medium heat about 2 minutes per side. Drain; set aside.

In the same skillet cook ground beef, half at a time, until meat is browned, cooking the onion and garlic with the second half of the meat. Drain off fat. Stir in the tomato sauce, wine, the 2 TBS parsley, the ¾ tsp salt, oregano, and the ¼ tsp cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until most of the liquid is absorbed. Cool mixture slightly. Stir ½ cup of the meat mixture into the 1 beaten egg. Stir egg mixture into meat mixture in skillet.

Meanwhile, in a medium saucepan melt the butter. Stir in the flour, the ½ tsp salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. In a medium bowl beat the 3 eggs. Gradually stir the thickened milk mixture into the beaten eggs.

In a 3-quart rectangular baking dish arrange half of the eggplant slices. Spread the meat mixture over the eggplant slices; top with remaining eggplant slices. Pour the hot egg mixture over all. Top with parmesan cheese and sprinkle lightly with additional cinnamon. Bake, uncovered, in a 325° oven for 35 to 40 minutes or until edges are bubbly. Let stand for 10 minutes before serving. Cut into squares to serve. Sprinkle with additional parsley, if desired.