Combine all ingredients and mix well. Let stand for 3 hours to allow the flavors to blend.

Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray.

Mix all ingredients thoroughly in large bowl. Add more bread crumbs if the mixture seems too loose.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Bake in the oven for approximately 35 to 40 minutes.

3 cups white rice (cooked)
3 tablespoons sesame oil
1/2 cup frozen carrots (thawed)
1/2 cup frozen corn (thawed)
1 small onion (chopped)
2 teaspoons minced garlic
2 eggs (slightly beaten)
½ cup soy sauce

In a wok heat sesame oil. Add corn, carrots, onions and garlic and stir fry until tender.

Lower the heat and add the eggs and stir fry until scrambled.

Add rice and soy sauce and blend well. Stir fry for a minute or until heated thoroughly.

Preheat oven to 400 degrees F.
Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from the slices.
In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Roll 1-1/2 ounce of Ricotta cheese in each slice. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce.
Bake in oven at 400 degrees F until hot all the way through. Remove manicotti from pan onto serving dish.
SAUCE: Put pan of tomato sauce on stove and add heavy cream until the sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with Parmesan cheese.

Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 cup vegetable shortening
3/4 cup water, warm

Mix together the flour, salt, and baking powder. Cut in the shortening until the mixture has a mealy appearance. Slowly add the water while mixing. Form the dough into a ball. Place the ball on a floured board and knead until firm (about 2 minutes). Divide into 12 small balls.
Cover and allow to rest for 30 minutes. Roll each ball into a thin 7 inch tortilla. Heat a heavy skillet. Cook the tortilla for 1 minute per side. Wrap in a damp towel. Serve immediately.

Sauce:
1/3 cup plain yogurt
1/2 teaspoon dried dill
1 teaspoon red wine vinegar
1 teaspoon minced garlic

Combine spices and oil and press into meat of both sides. Cut meat into 1-inch cubes and toss with lemon juice and let stand for 5 minutes. Thread on skewers. Broil or grill for about 5 minutes,  turning once. Do not overcook.  Combine sauce ingredients and serve with Souvlaki.

To prepare ghee, use 1 lb. of unsalted butter.  Heat in a heavy bottomed sauce pan over medium heat and let the butter melt.  When the butter starts getting frothy, turn the heat down to medium-low and let it continue cooking.  Don’t let it burn, the butter will start to turn a darker golden color and the curds on the bottom of the pan will start to brown.  Cook about 15 minutes and it should be set.  Let it cool down and then strain into a jar leaving behind the little bits of stuff.

1/2 cup semolina
1/2 cup Sugar
1/2 cup Ghee
1 1/2 cups Water
1 oz. Sliced almonds
1 oz. Raisins
8 Green cardamoms

Boil sugar and water together for 5 minutes.
Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan.
Add the syrup and stir briskly until it is absorbed in the semolina.
Mix in crushed cardamom seeds, almonds, and raisins.
Serve hot.

2 medium eggplants, peeled
18 oz Ricotta cheese
2 tablespoons olive oil
2 cups tomato sauce
1/2 cup heavy cream
1/2 teaspoon salt

Preheat oven to 400 degrees F.
Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from the slices.
In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Meanwhile, prepare the sauce by placing a pot of tomato sauce on stove and add heavy cream until the sauce is pink. Simmer 2 or 3 minutes.  Roll 1-1/2 ounce of Ricotta cheese in each slice of eggplant to make the “manicotti”.  Pour tomato sauce in the bottom of a casserole dish and neatly place manicotti in rows on top of the sauce.  Pour some more sauce over the eggplant manicotti and sprinkle with Parmesan cheese.
Bake in oven at 400 degrees F until hot all the way through. Remove eggplant manicotti from pan and transfer onto a serving dish.

Servings: 6

To make the sauce: In a large heavy pot, combine all of the sauce ingredients. Bring to a boil over high heat; reduce heat to a slow simmer and cook, stirring occasionally, for 30 minutes.
Discard bay leaves. Divide sauce in half. Use each half as directed in recipes or transfer into 2-cup plastic freezer containers. Label and freeze until firm.

Makes 2 quarts.