Egyptian Tabilch Food

TEXAS HASH

Steps:

• Lightly spray a 9x13-inch baking dish with a cooking spray (Pam, or similar); set aside. Preheat oven to 375º.
• Sauté the beef, onion and celery in a large skillet over medium heat until no pink remains in the beef and the onions are clear. Place the meat mixture in a colander to let the excess grease drain.
• Return the meat mixture to the skillet. Add the tomatoes, green pepper, rice, garlic and all remaining ingredients (spices/herbs) to the skillet. Stir well.
• Pour the meat/rice mixture into the prepared 9x13-inch baking dish. Cover the baking dish, and bake in a 375º oven for 30 minutes, or until the rice is cooked and soft.

EGYPTIAN TABILCH

Steps:

• Cook rice in water with bouillon cubes, uncovered until water boils out.
• Separately cook zucchini, green beans and onion in tomato sauce for 10 minutes.
• Add spices and cook 10 more minutes.
• Pour over rice.

SUB/HOAGIE SAUCE-DIANA STYLE

Steps:

• In a medium pan over medium heat saute onion in the vegetable oil until LIGHT brown-don't burn it.
• Remove from heat and allow to cool for 5 minutes.
• Add remaining ingredients.
• Using an immersion blender or stand blender barely puree-this will make it creamy. I say "barely" because you want to see little bits of spice.
• Now dip your finger in and taste it.
• Adjust seasonings.
• I use this as a sauce for wraps and as a marinade for grilled chicken.
• It's a work in progress.

AUTUMN LEAVES

Steps:

• Preheat the oven to 350°.
• Sauté the squash, onion and tomatoes in 2 T butter until tender.
• Melt 1/4 cup butter in saucepan and stir in the flour.
• Gradually add the bouillon, stirring until thickened.
• Stir in the cream, basil, parsley and pepper.
• Remove from the heat and stir in the vegetables and rice.
• Put in a greased 2-quart casserole and sprinkle with parmesan.
• Bake in oven until bubbly and heated through.