Breakfast Bars

4 cups quick cooking rolled oats
2 cups meduim unsweetened coconut
1 cup lightly crushed cereal (Special K, Corn Flakes)
1 cup chopped dried apricots
1 cup raisins
2/3 cup shelled sunflower seeds
1/2 cup finely chopped brazil nuts

1/2 cup good oil (Grapeseed/Olive)
11 oz can of sweetened condensed milk
1/3 cup corn or cane syrup
3 tablespoons frozen orange juice concentrate
1 teaspoon cinnamon
1/2 teaspoon ground cloves

Combine first 7 ingredients in a large bowl and mix well
Stir together last 6 ingredients until well mixed
Slowly pour liquid into dry mixture stirring until combined well
Grease/oil a 9"x13" pan, press mixture FIRMLY into the pan
Bake at 350°F for 30-35 minutes or until edges are golden.
Let cool and then cut into bars

Curried Chickpeas

5 Onions (Large, Finely Diced)
2 tbsp Garlic (Crushed)
2 tbsp Butter
2 cans Chickpeas
2 cans Chicken Broth
2 tbsp Madras Curry Paste (Pataks)
1/2 tsp Salt
1 pinch Sugar

Melt butter in bottom of a large frying pan.
Sauté onions for 15 minutes on low heat adding salt and sugar.
Add garlic and curry paste and cook for 5 minutes.
Add chicken broth and bring to boil.
Add the chick-peas.
Cover and let simmer for 1-2 hours.
Stir occasionally and add water to maintain liquid level.
Remove lid and simmer for one hour or more to reduce liquid to make a thick sauce.

You cannot have too many onions!
You cannot have too much garlic!
The longer you cook it the better it gets!

Easy Curry Rice

4 tablespoons butter
2 tablespoon crushed garlic
1/2 teaspoon ground cloves
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon ginger powder
1 teaspoon black pepper
1 1/2 teaspoons tumeric
1 teaspoon curry powder
1 teaspoon cinnamon
2 cups basmati rice
water (use ratio recommended on rice bag)
1 medium onion chopped

Melt butter in a pan.
Add garlic and fry for 1 minute.
Add spices and stir well while frying for 1 minute.
Add water and stir till well mixed.
Put rice in a casserole dish that has a cover.
Pour water in and stir briefly until no rice is floating.
Let sit for 5 minutes.
Sprinkle chopped onion on top.
Cover and bake in oven for 1 hour at 350°F.

Keema Methi

1 large onion chopped
4 green cardamoms
1/2 teaspoon cinnamon
1 bay leaf
6 cloves
1 teaspoon ground ginger
3 cloves crushed garlic
1 lb lean ground beef
1 teaspoon chili powder
2 teaspoons ground corianer
2 teaspoons cumin powder
1/4 teaspoon tumeric
3/4 cup yogurt
1 tablespoon dry kasuri methi leaves

Fry onions in oil/butter till just tender.
Add cardamoms, cinnamon, bay leaf, cloves and fry for a minute or two.
Add ginger and garlic and fry for another minute.
Add ground beef, stir and break up beef well.
Add chili powder, coriander, cumin and tumeric.
Mix well while cooking for 5 minutes and till beef is no longer red.
Add well stirred yogurt and kasuri methi leaves.
Stir and cook till liquid is absorbed.

Lemon Slice

3 cups Graham Wafers (crushed)
1 Lemon Zest (finely chopped)
2/3 cups Brown Sugar
1 1/2 cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1 cups Butter (melted)
2 cans Condensed Milk
1 cup Lemon Juice

Remove zest from 1 lemon and set aside
Mix together condensed milk and lemon juice and set aside.
Mix all other items together well.
Press firmly all but 1 cup into 9x13pan.
Pour milk/lemon mixture in pan.
Sprinkle 1 reserved cup on top.
Bake 20 minutes at 350°F.

Dave's Super Salad Dressing

1500g vinegar
1200g oil
300g sugar
225g finely grated Parmesan
125g crushed garlic
50g salt
20g oregano
20g sweet basil
10g mustard powder

Stir sugar and salt into vinegar until dissolved.
Add other ingredients into oil and stir to mix well.
Let sit for 15 minutes stirring occasionally.
Mix two together and refrigerate.
Shake vigorously before pouring over salad.

Sorry for the odd measurements but this recipe was originally
a huge industrial sized one starting with 10lbs of vinegar.
None of the old Imperial units of measure would divide up easily
to make a reasonably small recipe.
You can use 30g = 1oz for weighing purposes if you have no metric scale.