Lemon Bars

Ingredients:

• 1 1/2 cups flour
• 2/3 cup powdered sugar
• 3/4 cup margarine, softened
• 3 eggs
• 1 1/2 cups sugar
• 3 tbsp. flour
• 1/4 cup lemon juice
• 1/3 cup powdered sugar (for decoration)

Directions:

1. Heat
   oven to 375 degrees. Grease 9×13 pan.
2. Combine flour, 2/3 cup powdered
   sugar and margarine and mix until it comes together in as a ball of dough.
3. Pat dough evenly into pan. Bake for 20 minutes or until
   slightly golden.
4. In a large bowl, whisk eggs, sugar, flour & lemon juice
   until frothy.
5. Pour over hot crust. Bake 20-25 minutes or until light
   golden brown.
6. Dust with powdered sugar before serving.

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Written by Ian McKenzie on August 11th, 2006 with no comments.
Read more articles on Baking and Cakes and Cookies and Dessert.

Siga Wot

Ingredients:

• 3 large Onions; chopped
• 3 tablespoons vegetable oil
• 3 tablespoons Chow
• 3 tablespoons Tomato paste
• 1 teaspoon Salt; to taste
• 2 c ups Water
• 1 1/2 pounds Beef chuck; cut into half inch cubes

Directions:

1. In dry pan over moderate heat, stir fry the onions for 4 mins to reduce the bulk, stirring constantly. Add the oil and stir fry for about 1 minute longer.
2. Add the chow and tomato paste and contine to fry.
3. Then add the salt and 1/2 cup of water well.
4. Add the beef cubes and the remaining water.
5. Cover the pan and cook for 45 mins, or until the beef is tender. There should be a moderate amount of sauce.

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Written by Ian McKenzie on August 11th, 2006 with no comments.
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Chow

An Ethiopian Spice Mixture

Ingredients:

• 1 tsp Ginger
• 1/2 tsp Cardamom
• 1/2 tsp Coriander
• 1/2 tsp Fenugreek seeds, ground
• 1/2 tsp Nutmeg
• 1/4 tsp Cloves
• 1/4 tsp Cinnamon
• 1/4 tsp Allspice
• 2 tbl Salt
• 1 1/4 cup Cayenne pepper
• 1/2 cup Paprika
• 1 tsp fresh ground Black pepper
• 1 tsp Ground ginger
• 3 tbl Cayenne pepper
• 1/4 tsp Ground cloves
• 1/2 tsp Cinnamon

Directions:

1. In heavy saucepan, toast all spices and then add salt and cayenne, paprika and black pepper.
2. Continue shaking the pan and toasting spices 10 minutes.
3. Cool and store in tightly covered glass container.
4. This will keep in the refrigerator for 6 months.

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Written by Ian McKenzie on August 11th, 2006 with 1 comment.
Read more articles on African and Ethiopian.