Starters/snacks: Samosa - Son-in-law Eggs - Z's Chili Cheese Dip
    Mains:  Bombay Curry - Chicken & Peanut Panang Curry - Doro wot (Kenyan Chicken Stew) -
                    Egg Bake - Minnesota Wild Rice Meatloaf - "Ruthy's" Minced Pork - Thai Dipping Sauce -
                    Thai Fish Cakes -
    Salads:  Thai Grilled Steak and Bean Salad - 
    Breads:  Banana Chocolate Chip Bread - Chapati -
    Sweets: Cantuccini (Almond Cookies) - Wht. Choc. Raspberry Cheesecake
This dish is a great cornerstone of any brunch.  Since you do everything but bake it the night before it is really easy to prepare.   Fantastic for after a party night when you have to feed people the day after, but might be a little "foggy" yourself.

Egg Bake top
Preparation Time:
 15 min (the night before)
Total Cooking Time:
 45 min
Serves:
 6-8
6 slices white bread, buttered
3 cups Ham - diced
2 cups Cheddar cheese - shredded
6 slices white bread, cubed
 6 eggs
2 1/2 cups milk
Salt and Pepper to taste
1/2 cup Butter - melted
Paprika
1) Place the slices of bread, buttered side down, in a 9x13 pan.  Top with the diced ham then the cheese. Spread the cubed bread over the cheese. 
2) Combine the beaten eggs, milk and salt & pepper in a bowl.  Pour the mixture over the top of the cubed bread . 
3) Top with melted butter and sprinkle with paprika.  Refrigerate overnight.
4)  Bake for 45 minutes at 350 degrees F.  Allow to sit for 10 minutes and cut into serving-sized squares.
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These hard-boiled eggs are topped with a fantastic, savory sauce that make the dish something special.  Some say that this dish is a subtle warning about what will happen to the son-in-law's "eggs" if he is caught philandering. 

Son-in-law Eggs top
Preparation Time:
 30 min
Total Cooking Time:
 20 min
Serves:
 6
8 Eggs
1 Egg white - beaten
1/2 cup  Corn Flour (or bread crumbs)
1/2 cup Oil for frying

1/2 cup fried onions
SAUCE:
2 T Fish sauce
1 1/2 T Tamarind juice
2 T Palm sugar
1) Hard-boil the eggs and peel when cooled. 
2) Roll each egg in the beaten egg white and then dredge in the flour (can substitute bread crumbs).
3) Heat the oil in a pan and fry the coated eggs, turning them until they turn golden brown all over.
4) Prepare the sauce by gently heating and stirring the ingredients until the palm sugar dissolves. 
5) Cut each of the eggs in half and arrange on a serving platter.  Pour the sauce over the top of the eggs and sprinkle with the crispy onions.  Garnish with fresh coriander and shredded carrot.
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This bread is one of Tammy's favorites to bake. 

Banana Chocolate Chip Bread top
Preparation Time:
 15 min
Total Cooking Time:
 1 hour 20 min
Serves:
1 3/4 cups flour
1 1/2 cups sugar
1 tsp baking soda
1/2 tsp salt

1 cup choc. chips
1 cup chopped nuts (opt.)
 2 eggs
1 cup ripe, mashed banana
1/2 cup veg. oil
1 tsp vanilla
1/4 cup + 1 T buttermilk.
1) Mix the first four ingredients (left).  In another bowl, stir remaining ingredients (right) together.
2) Add the flour mixture to the banana mixture and stir to combine.
3) Fold in the nuts and chocolate chips and pour into greased bread pan.
4) Bake at 325 degrees F for 1 hour 20 minutes or until a toothpick comes out clean after being inserted.
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A favorite of our friends from the days at Z's cabin.  Simple to prepare and good for a party. 

Z's Chili Cheese Dip top
Preparation Time:
 5 min
Total Cooking Time:
 5 min
Serves:
 ?
1 Can - Hormel Chili, No Beans

1 1/2 Cups Velveeta Cheese, shredded or cut into small chunks

Tortilla Chips
 OPTIONAL: 
Sliced Jalepeno peppers
Diced spring onions
Cilantro
1) Combine the ingredients in a saucepan or microwave-safe bowl. 
2) Heat slowly, stirring constantly until cheese has melted and ingredients have combined. 
3) Add any of the optional ingredients if desired and serve warm as a dip with tortilla chips.
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This salad is a tasty and healthy Thai dish that goes well on its own or as an accompaniment to other dishes. 

Thai Grilled Steak and Bean Salad top
Preparation Time:
 30 min
Total Cooking Time:
 10 min
Serves:
 4
DRESSING:
2 garlic cloves
1/2 tsp salt
1/2 c fresh lime juice
3 T soy sauce
1 T sugar
2 four-inch fresh red chilies
1/3 c thinly sliced fresh mint leaves
 SALAD:
1 lb boneless sirloin steak
freshly ground black pepper; to taste
Vegetable oil (for brushing steak)
3/4 lb green beans; trimmed, cut diagonally into 3/4" pieces, blanched - crisp/tender
1 1/4 c fresh bean sprouts; rinsed
1/2 cup fried onions
1) Combine the ingredients for the dressing in a bowl so the flavors can merge. 
2) Rub the steak with the coarsely ground black pepper then brush both sides with vegetable oil.  Grill the steak until done medium.  Cool and slice thinly across the grain of the meat. 
3) Prepare the salad by blanching the green beans for 2-3 minutes in boiling salted water and then cooling them under cold running water.  On the plates, arrange the green beans around the edge in a circle.  Pile the bean sprouts in the middle and place steak slices on top.  Top with fried onions and spoon on the dressing.  Garnish with red chili "flowers", coriander or mint sprigs.
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This recipe comes to us from our dear friend Naimah.  She grew up in a small village in Kenya and we've been lucky enough for her to share some of the cooking and culture from her homeland. 
Doro wot top
Preparation Time:
 1 hour
Total Cooking Time:
 2 hours
Serves:
 6
Spiced Butter:
2 T Coriander
3 T Cumin
3/4 Lb Butter
4 Medium onions, chopped
1.5 inch piece of Ginger, chopped
1 Cinnamon stick, broken
10 Cardamom pods, cracked
3 T Garlic, crushed
1.5 tsp. Turmeric, ground
.5 tsp. Nutmeg, ground
1 tsp. Fenugreek
1.5 tsp. Paprika
1 - 2 tsp. Chili powder
 6 Chicken legs and thighs, skinned and scored.

6 Eggs, hard boiled, cooled and peeled

4 T Tomato paste

1 tsp. Salt
1) Dry roast the coriander and cumin until fragrant.  Remove from the pan and grind in spice mill or mortar and pestle.  Reserve 6 tsp. of the mix for the spiced butter and store the rest in an air-tight container for future use.



2) Melt the butter in a pan and add the coriander/cumin mix and the onions.   Saute gently over medium/low heat for 5 minutes.  Add the rest of the ingredients for the spiced butter, reduce heat and simmer for 15 minutes. 


3) Place the chicken and eggs in a large dutch oven or similar pan.  Mix the tomato paste and the salt with the spiced butter mixture and spoon it over the chicken and eggs.  Stir well to coat the pieces of chicken and the eggs. 

4) Bake in a 275 degree F oven for 1:45 or more until chicken is tender and falling off of the bone.  Serve with Chapati or other flat bread.  This dish gets better if it sits for a day prior to serving.
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This is the Kenyan version of this classic flat bread.  Takes some skill and attention to do it right. 

Chapati top
Preparation Time:
 45 min
Total Cooking Time:
  20 min
Serves:
 6
1 Kg (2.2 lbs) Flour (can use whole wheat)
1 tsp. Salt
3 T Sugar
 2-3 T Vegetable oil
.5 tsp. Cardamom, ground
1 egg (optional)
2-3 Cups of Water
1) Mix the dry ingredients in a large bowl.  Make a well in the center and add the enough liquid to make a dough.  Kneed by hand until a smooth dough is formed.  Cover and let dough rest for 30 min.



2) Taking about 2 cups of the dough, kneed gently on a lightly floured surface.  Roll out until 1/4 inch thick.  Dip your fingers in oil and spread over the top of the dough.  Cut the dough into 3-4 strips. 
3) Roll each strip of dough into a "rope" by rolling the oiled side of the dough the long way.  Stretch each rope of dough by holding each end and throwing the loop of dough up and then down to pound it on the counter until it is roughly 3/4 of an inch thick.


4) Make the rope into a flat coil by wrapping it around until a palm-sized coil is formed.  It is important that each coil is the same size.  You can do this by feeling the weight of each coil as you make them and compare.  Do this with each  "rope".   Cover immediately and let rest for 10-15 minutes.  Repeat until all dough has been processed.
5) Heat a flat heavy pan over medium high heat.  Roll each coil out into a circle shape about 1/3 inch thick.  Cook in the pan until brown spots appear on the bottom, flip and cook the other side until it also begins to brown.  (This is not the "final" cooking so don't worry if the bread looks unevenly or incompletely cooked.  Whilst it is cooking you should roll out the next chapati.)  Remove the chapati from the pan and cover.  Continue the process until 3 or 4 chapatis are done. 
6) (In this step you will do the final cooking of the chapatis.  You will cook them in a stack and will rub oil on one side of each chapati and cook each one on both sides.) Take the stack of 3 or 4 chapatis and place them back on the pan.  Rub oil on the top chapati.  When the bottom one is well-browned turn the entire stack over so the oiled side of the top one is down.  Flip the top one (the one you just cooked) and add oil to this side.  When the bottom one is browned, flip the entire stack again this time cooking the oiled side of the 1st chapati.  Flip the chapati on top (non-oiled side).  When well-browned, flip the stack again.  The top one is now cooked on both the oiled and non-oiled sides and is done.  Remove it from the stack and cover and keep warm.  Repeat the process until each chapati has been cooked on the oiled and non-oiled side. 
7) Roll out and cook the rest of the chapatis until the dough is gone.  Serve warm with your favorite Indian curry, Doro wot, tandoori grilled meat, etc.
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Samosa top
Preparation Time:
 60 min
Total Cooking Time:
 30 min
Serves:
 8
1 lb Ground beef or pork
2 Onions - finely chopped
4 Garlic cloves - crushed
4 T Cumin seed - roasted and crushed
2 T Coriander seed - roasted and crushed
5 Cloves - ground
1 tsp. Fenugreek - ground
1/2 tsp. Cardamom - ground
1/2 tsp. Cinnamon - ground
1/2 tsp.  Nutmeg - ground
 1 tsp. Salt
1 tsp. Paprika
1/2 tsp. Chili Powder
1/2 tsp. Black pepper
Cayenne pepper to taste
1 bunch of spring onions and tops - chopped
1/2 Coriander leaves - chopped
Spring roll wrappers
Oil for frying samosas
Lemon to serve
1) Heat 2 T oil in a pan.  Add the onions and garlic cloves.  Fry for 2 minutes.  Add the ground meat and brown.  Drain excess fat from pan. 
2) Roast the cumin and coriander seed in a pan over medium heat.  Grind the roasted seeds along with the cloves in a mortar and pestle or a spice mill. 
3) Add the spices to the meat and stir-fry over medium heat for 2 minutes more.  Allow the mixture to cool to room temperature and add the spring onions and the coriander leaves.  Mix well.
4) Keeping the wrappers covered so they don't dry out place two wrappers on the work area.  Add 2 T of the meat mixture.  Fold over three corners and roll up toward the 4th corner.  Use a flour/water paste to brush on the corner to make it stick.  Keep the rolled-up Samosa covered. 
5)  Heat the oil in a pan to deep frying temperature.  Add the samosas to the pan and fry, turning until golden on all sides.  Remove from the oil and drain.  Serve hot or cold with lemon slices to squeeze over the Samosa.
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Wild rice in this dish will make meatloaf night something special at your house. 

Minnesota Wild Rice Meatloaf top
Preparation Time:
 15 min
Total Cooking Time:
 70 min
Serves:
 6-8
4 c cooked wild rice
1 lb lean ground beef
2 cups shredded cheddar cheese
1 cup dry bread crumbs
1 cup finely chopped onion
 1/2 c all-purpose flour
2 eggs, beaten
1 1/4 teaspoons salt
1 tsp ground sage
3/4 tsp pepper
1) Combine all ingredients in a large bowl; mix well.  Firmly press into a greased 9 x 5 x 3 loaf pan.  Bake, uncovered, at 350 degrees F for 70 minutes.  Cover with foil during the last 15 min if the top is browning too quickly.  Serve sliced with mashed potatoes and gravy and a green veg.
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This recipe for Italian biscuits (similar to biscotti) is truly multi-cultural.  I got it in German from my neighbor Evi. Here is my best German - English translation.
These are delicious dipped in coffee or tea. 

Cantuccini (Almond Cookies) top
Preparation Time:
 30 min
Total Cooking Time:
 15-20 min
Serves:
 makes about 2 dozen
150g Whole almonds (can be peeled)
250g Flour
180g Sugar
1 tsp.  Baking Powder
1/4 tsp. Bitter Almond Extract
 2 packets Vanilla sugar (sub 1 T sugar and 1 tsp. Vanilla?)
1 pinch of Salt
25g Butter (room temp.)
2 Eggs
1) Mix the flour, sugar, baking powder, almond extract, vanilla sugar and salt in a large bowl.  Make a well in the center.
2) Add the butter and the eggs to the well and mix by hand or with a mixer until a dough is formed.  Add the almonds and form into a large ball.  Store the ball in the refrigerator for 30 min.
3) Divide the ball into six equal pieces and roll each into a log about one inch in diameter.  Place on baking paper and into a 200 degree C oven for 10-15 minutes.  You want to take it out before it browns.
4) Allow the rolls to cool.  Slice each roll into pieces at an angle to produce cookies roughly 1/2 inch thick.
5) Place the cookies back onto the paper and then into the oven again for 8-10 minutes.  They should be golden brown when done.  Cool on the paper and enjoy with coffee or tea.
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This recipe is a little messy to prepare, smelly to cook, but delicious to eat. 

Thai Fish Cakes top
Preparation Time:
 30 min
Total Cooking Time:
 10 min
Serves:
 4-6
1 lb (450 g) firm white fish fillets
3 T corn starch
1 T fish sauce
1 egg, beaten
1/2 Cup coriander leaves, chopped
3 tsp. Red curry paste
 1-2 tsp dried red chillies, chopped
3.3 oz (100g) green beans, finely chopped
2 spring onions, finely chopped
1/2 cup vegetable oil
*serve with Thai dipping sauce
1) Pat the fish fillets dry and process them in a food processor until smooth.  Add the corn starch, fish sauce, egg, coriander, curry paste and chili.  Process further until well combined.
2) Put the fish mixture in a large bowl and add the beans and spring onion.  Mix well.  Using wet hands, form about 2 Tablespoons of the mixture into a ball and then press into patties.
3) Using a heavy-based pan, pre-heat the oil over medium heat.  Fry the fist cakes in batches until they are dark golden brown on both sides.  Drain on paper towels and serve with Thai dipping sauce.
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Thai dipping sauce is great with fish cakes, egg and spring rolls, and as a salad dressing.

Thai Dipping Sauce top
Preparation Time:
 5 min
Total Cooking Time:
 5 min
Serves:
1/2 cup sugar
1/2 cup water
1/4 cup white vinegar
1 T fish sauce
1 small red chili, seeded and chopped
 1/4 small cucumber, peeled, seeded and finely chopped
1/4 small carrot, peeled and finely chopped
1 T chopped roasted peanuts
1) Combine the ingredients on the left in a small sauce pan and bring to a boil.  Simmer uncovered for 5 minutes.  Remove from the heat and cool.
2) Add the cucumber, carrot and  peanuts and stir to combine. 
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This is a fantastic "everyday" Thai dish made for the Thai club on several occasions by our friend Ruthy.  It was always the first dish emptied.

"Ruthy's" Minced Pork top
Preparation Time:
 10 min
Total Cooking Time:
 20 min
Serves:
 4-6
* 500 g of ground pork
* 1 1/2 T of fish sauce
* 1 T of oyster sauce
* 1 T of sugar		 * Pepper to taste
* 3-4 gloved of minced garlic
* 1-2 tbs of all purpose flour
1) Mix everything (except the flour) together and allow to marinate for a few hours to overnight. 
2) When ready to prepare, add the flour and mix a little bit.  Form the pork mixture into irregular spoon-sized chunks and fry in vegetable oil until browned.  Fry the pork in batches and drain on a paper towel.
  .....that's it and your house will smell like garlic....
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The unique "suntan lotion" blend of coconut cream and pineapple make this a delicious sweet-hot dish.

Chicken & Peanut Panang Curry top
Preparation Time:
 25 min
Total Cooking Time:
 45 min
Serves:
 4 w/ jasmine rice
1 T  Veg. Oil
1 large red onion, chopped
2 T Panang curry paste
1 Cup coconut milk
1lb chicken fillets 1/2 inch cubed
4 kaffir lime leaves
1/4 cup coconut cream
 1T fish sauce
1T lime juice
2 tsp. soft brown sugar
1/2 cup unsalted roasted peanuts, chopped
1/2 cup Thai basil leaves
3/4 cup chopped fresh pineapple
1) Heat the oil in a heavy frying pan or wok then add the onion and curry paste.  Stir -fry over medium heat for 2 minutes.  Add the coconut milk and bring to a boil.
2) Add the chicken and lime leaves; reduce heat and simmer for 15 minutes.  Remove the chicken leaving the sauce behind.  Simmer the sauce until it reduces and becomes very thick.
3) Return the chicken to the pan.  Add the coconut cream, fish sauce, lime juice and sugar and cook for 5 minutes.  Stir in the peanuts, basil and pineapple.  Serve with sliced cucumber and jasmine rice.

This is a great curry that requires no "pre-packaged" curry pastes or powders, only ground spices, etc.  Great tasting and easy to make.  Adjust the hotness with more or less chili powder.

Bombay Curry (Lamb or Beef) top
Preparation Time:
 30 min
Total Cooking Time:
 1hr 45min
Serves:
 4 w/rice, bread and veg.
1 T  Veg. Oil
2 medium onions, chopped
3 garlic cloves, crushed
2 green chillies, chopped
1 T fresh ginger root, grated
1 tsp. ground turmeric
1.5 tsp. ground cumin
 1 T ground coriander
1 tsp. chili powder
2lbs. lamb or beef, 1" cubes
0.5 tsp salt
1 13 oz can of stewed tomatoes
1.5 cups coconut milk
fresh coriander and raw, unsalted
cashew nuts to garnish
1) Using a large, heavy skillet (I prefer cast iron), heat the oil and add the onions.  Fry over medium heat until soft.  Add the chillies, garlic, ginger, turmeric, cumin, coriander and chili powder.  Fry the mixture gently to warm the spice mixture just for a minute or two (it will become fragrant).
2) Add the meat and cook it whilst stirring to coat it with the spice mixture until it is browned and coated with spice.  Stir in the salt and the tinned tomatoes, cover and simmer for 1 to 1.5 hours until the meat is tender.  Stir occasionally to prevent sticking.
3) Add the coconut milk, stir and simmer for 5 minutes.  The sauce will thicken a bit.  Garnish with coriander leaves and raw cashews (1/2 cup).  Serve the curry with basmati rice, naan and a vegetable dish.

From my Mom...  it was a big hit at Easter dinner.

The Cheesecake Factory® White Chocolate Raspberry Truffle® Cheesecake top
Crust
1 1/2 cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
1/3 cup margarine, melted
1/2 cup raspberry preserves
1/4 cup water
4 8-ounce pkgs. cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
4 ounces white chocolate, chopped into chunks
Optional Garnish
2 ounces shaved white chocolate
whipped cream

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.
2. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.
3. Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
4. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
5. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.
6. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
7. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

Makes 12 servings.