- 2 cups water
- 2-1/4 cups half-half (divided)
- 1/2 tsp salt
- 1 cup uncooked regular grits (not instant)
- 1 (3 oz) pkg cream cheese
- 1/2 tsp minced garlic
- 1/4 tsp dried parsley
- 1/4 tsp thyme
- 1/4 tsp basil
- 1/2 tsp black pepper
- 1/2 cup shredded Parmesan
- 2 eggs, slightly beaten
- 2 cups finely crushed buttery wafers (such as Waverly)
- Oil for frying

- 2 cucumbers peeled & diced
- one large yellow or red onion diced
- 2 large tomato dice
- 3 table spoon extra oil
- to taste lemon juice or balsamic vineger
- 1 tea spoon dry or fresh mint
- dash of dry or fresh chopped basil
- salt & pepper to taste

- 1 lb. Phillips Crab Meat
- 1 egg
- 2 tsp. Worcestershire sauce
- 1/4 tsp. dry mustard
- 2 Tbsp. mayonnaise
- 1 tsp. lemon juice
- 1 Tbsp. mustard
- 1 Tbsp. melted butter
- 1 tsp. parsley flakes
- 1 tsp. Phillips Seafood Seasoning
- 1/2 cup breadcrumbs

- 1 16 oz pachage of angel hair pasta
- extra virgin olive oil
- italian seasoning
- fresh mint
- fresh basil
- lemon & lime ( to juice & garnish)
- balsamic vinegrate( dash it to taste)
- parmasan cheese(spread on top to your tast

- ? cup olive oil
- 1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)
- 2 apples (Gala apples work well) peeled, cored, and cut into 2-inch pieces (about 2 cups)
- 1 large onion, peeled and coarsely chopped (about 1 cup)
- ? tsp curry powder
- ? tsp ground mace
- ? tsp ground cardamom
- 1 cup apple cider
- 1 quart chicken stock (or vegetable stock)
- ? tsp salt
- ? ground pepper

- 1 can chickpeas, drained and rinsed
- 1 tsp. fresh lemon juice
- 1 ? tsp. olive oil
- A pinch of salt
- ? cup shredded Parmigiano Reggiano

- 1 14 oz flat bread ( nan barbary)
- 10 oz ghormeh sabzi stew left overs
- 10 oz shredded italian mix cheese or any 3 or 4 kind cheese you favor.

- 1lb white crab meat chunk
- 1/4 cup chopped fresh green & red pepper
- 1/4 cup fresh chopped green onion
- 1/4 cup fresh chopped leek & parsley
- 1/2 cup mashed avocado
- 3 eggs (beaten with fresh 1 lime & 1 lemon
- juice & 1/4 cup olive oil . Beat until fluffy)
- 1/4 cup Italian bread crumb

- 1-16 oz package tri color Rotini
- Extra virgin olive oil
- fresh lime to juice & garnish
- fresh lemon to juice & garnish
- fresh basil( use as garnish & chop some to add to pasta)
- fresh mint(use as garnish & chop some to add to pasta)
- italian seasoning to taste
- lemon pepper to taste
- balsamic vinegeret to taste
- grated parmasan cheese for top

- cooked rice according to direction..
- befor steeming the rice
- use 1/2 cup veg.oil
- 1/2 cup water
- 1 teaspoon saffron
- 1/2 tea s turmeric
- 1/2 teas perika