- 1 cup margarine
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 ½ cups sugar
- 2 eggs, well beaten
- 3 ½ cups sifted flour
- ¾ teaspoon baking soda
- 5 Tablespoons milk
- 2 cups chopped dates
- ¾ cup chopped walnuts
1. Combine margarine, salt & vanilla and mix well.
2. Blend in sugar.
3. Add beaten eggs.
4. Mix flour with the baking soda and add to the creamy sugar mixture alternately with the milk. Mix well.
5. Add dates and nuts.
6. Drop from teaspoonful onto un-greased cookie sheet and flatten with a glass covered with a damp cloth.
7. Sprinkle with sugar.
8. Bake at 350 degrees for 12 to 15 minutes.
9. Remove from cookie sheet and cool on cloth or waxed paper.
- 2 pounds chicken pieces
- 3 cloves garlic, minced
- 1 two oz. jar red pimentos
- 2 cups long grain white rice
- 3 cups chicken stock
- 1 tablespoon oregano
- Flour to coat chicken
- 1 large onion, chopped
- 1 green bell pepper, diced
- 1 cup tomato sauce
- ½ teaspoon chili powder
- 3 teaspoon cumin powder
- Salt & Pepper
- Oil for frying
1. Cut chicken into pieces, rub with salt & pepper, 1 clove crushed garlic,
1 teaspoon cumin powder, and oregano.
2. Coat with flour and brown in hot oil.
3. Remove to plate after all the chicken is browned and into the same skillet add onions, bell pepper and pimento and saute until onions are golden and somewhat soft.
4. Add in the rest of the garlic, cumin, salt & pepper, chili powder and saute slightly with onion mixture.
5. Add in the raw rice and saute for a minute or two then add in the tomato sauce and chicken stock.
6. Bring to a boil and pour into a 9" x 12" roasting pan or dish.
7. Stir around to evenly distribute rice.
8. Arrange the browned chicken pieces on top of the liquid rice mixture and place in the oven uncovered for 1 ½ hours at 350 degrees.
9. Alternately this can be done on the stove top in a large pan, covered for about 45 minutes on simmer.
The Islamic Bulletin
P.O. Box 410186, San Francisco, CA 94141-0186