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RECIPES

Condensed milk fruitcake. 
4cups (750 g) mixed dried fruit,
Half a cup of water,
1 cup self-rising flour.
1 egg
400 sweetened condensed milk. 
Line base and side of deep 20cm round cake pan with 2 layer of baking paper.
Bring paper 5cm above edge of pan, 
 Place fruit in water in large pot and boil and simmer keep stirring a minute until fruit looks plump.
Cool to room temperature.
Stir in remaining Ingredience into fruit mixture, then spoon into prepared pan bake in slow oven (150c)(300f) 2 hours  .
Cover hot cake with foil cool in pan before turning out,

EXTRA<<

I find its best to put brown paper on top after 1 hours cooking so it doesn’t burn.. and you can put a kilo of fruit and 1 cup of water and it will still come out good.

 You can add a bit of booze, and you can add extra spices if you like (eg) cinnamon.

BOILED DATE CAKE.
185 butter
1 cup pitted dates
½ cup brown sugar leave this out as the dates are sweet enough)
1 CUP MIL
½ teaspoon of bicarbonate soda
 2eggs.
2&1/2 cups self raising flour, 
place butter dates (sugar) milk and boil . then stir in bicarbonate soda
let stand for ten minutes.( Id cool it a bit more)
Stir in eggs and flour
 Bake in 20cm pan in moderate oven (180c)for 55 minutes
Allow to cool in pan ten minutes

 Zucchini slice
From Best Recipes from The Australian Women's Weekly cookbook. Buy the book.

ingredients
375g zucchini
1 large onion
3 rashers bacon
1 cup grated cheddar cheese
1 cup self-raising flour
½ cup oil
5 eggs
salt
pepper


method
Grate unpeeled zucchini coarsely, finely chop onion and bacon. Combine
zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs,
season with salt and pepper. Pour into well-greased lamington tin (base
measures 16cm x 26cm), bake at 180°C for 30 to 40 minutes or until browned.

 
 ROMANIAN DISHES

POTATO SALAD - serve 6 hungry ones

6 large potatoes, cooked in jackets, peeled and sliced into thin circles
salt and pepper to taste
1/4 cup olive oil
1/2 cup apple cider vinegar
1 Tsp paprika
2 Tbls minced parsley
1 large red onion sliced in thin circles
2 red bell peppers sliced in length
2 hard cooked eggs cut in round circles
1 Tbls paprika

Peel and slice potatoes while they are still hot. Place them into a heated bowl, sprinkle with salt and pepper, and keep warm. In a jar mix oil, vinegar, paprika and parsley. Shake well and pour over the warm potatoes. Place into a serving dish and place sliced onions and bell pepper sliced on top. Chill for 1 hour. Add the eggs and paprika and mix very gently. Could be considered a side dish also.

MITITEI "GRILLED MEAT FINGERS"

1 1/2 pounds ground beef
1 pound ground pork
1/4 pounds ground suet
salt and pepper to taste
2 minced cloves garlic
1/8 Tsp baking soda
1/3 beef broth
2 Tsp paprika

In a blender or food processor, combine the meat with suet and grind until mixture is very fine in texture. Add seasoning and baking soda and mix thoroughly. With lightly greased hands, knead the meat mixture, adding bouillon slowly until mixture adheres together. Take a small pieces of the mixture and shape into 3 inch long, 1/2 inch wide fingers ( let them seat for 2 hours refrigerated). Place them under broiler, aprox 5 inches from heat source, or use a charcoal grill. Brown for 7 minutes on each side. Good to serve with mustard and a beer on the side while watching the football game or chatting with a neighbor.

TOCANA DE MIEL - SHEPHERD LAMB STEW

1 kg Lamb, off the bone
500 g  Onions
1 l  Water
Salt and black pepper
2   Bay leaves (or 3)
1 kg Potatoes
150 ml Sour cream
1 Tbls  Vinegar

    Cube the meat and trim off the fat.  (Save the fat.)  Peel and slice the onions.  Render the fat trimmings in a casserole or saucepan. Take out the"scratchings" left after rendering and add the meat and onions.  Fry until well browned.  Add the water, salt and pepper, and the bay leaves. Bring to the boil, then reduce heat and simmer for 1 hour.
    Peel and slice the potatoes and add them to the stew.  Simmer for another 30 minutes.  After about 20 minutes of this time, remove the lid to allow the liquid to reduce.  When the potatoes are soft, stir in the sour cream and vinegar:  remove from heat.  Serve with fresh home made bread

MUSACA DE VINETE - EGGPLANT MOUSSAKA
 

    Peel and slice an eggplant in 1/2 in. pieces. Salt and let stand 20 min. Drain. Dip
pieces in flour and fry in hot oil. Meanwhile, cook 1/2 c rice in 1 1/2 t salt. In same skillet in which eggplant was fried, add 2 chopped onions. Fry until soft. Add 1 lb. ground beef and pork mixed. season. Put one layer of eggplant in a baking dish. Then spoon a layer of rice, then a layer of meat mixture. Repeat in this way until dish is almost filled. Then make a custard by beating 3 eggs with 1/2 c milk, salt and pepper. Pour this over mixture and bake about 45 min. in a 325 oven or until custard is set.