Hamantashen

Dough:
1 c margarine
1 1/2 c confectioners sugar
1 egg
1 tsp vanilla
2 1/2 c flour
1 tsp baking powdere
1 tsp salt

Filling:
1 lb. Pune jelly (lekvar)
cinammon
allspice
honey
2 tbsp flour
1 tsp lemon


Combine shortening and sugar, stir until well blended
stir in egg and vanilla
stir in flour, baking powder, salt.
When well blended, chill dough for at least 1 hour

Make filling while dough chills

Roll out on floured board to 1/4" thickness
Cut with cookie cutter into 24 4" rounds
Place 1 1/2 tsp filling on each round
Place on ungreased cookie sheets
Brush dough with egg
Bake in preheated oven - 375 deg - 10-12 min or until lightly browned
Cool on rack
Sprinkle with confectioners sugar just before serving.

String Bean Soup

add String Beans to boiling water, a few at a time
cook 20 min
let cool - 10 min.

beat egg w 1/3 lemon
honey
pour hot water in slowly and mix well

add cinnamon

Serve cold.

Whole Wheat Pancakes

1 beaten egg
1 1/4 c. milk
3 tbsp oil
2 1/2 tbsp honey
salt [opt]

Blend above ingredients
1 1/2 c. whole wheat flour - add to blender

When well mixed, add
1 tbsp baking powder

Fried Rice

Start with cooked rice.  See blog post on cooking Brown Rice.

• Heat pan or wok with olive oil.
• Sautee one onion (substitute scallions if preferred)
• (Optional step: add some cooked red meat, cut small)
• Add more oil. Add rice. Stir a bit and let it warm up and mix together.
• Spice as desired - salt, pepper, paprika work for me
• When done, scramble eggs in a separate bowl and add to rice mixture.  Keep stirring so the egg coats the rice.  Not looking for a rice-omelet concoction here.

Measures that might work [Sarah – check it out? J]

 1 onion or 2 scallions

 2 large eggs

 Salt, Pepper, paprika to taste

 4 tablespoons oil

 4 cups cold cooked brown rice

Brown rice

Easiest, fastest, and always perfect, way to cook brown rice.

 This was originally from http://www.stevepavlina.com/blog/2007/03/how-to-cook-brown-rice/ 

• Put brown rice and water together in a pot with a lid. Use the ratio of 1.5 cups water to 1 cup rice. [I use 2 c. rice to 3 c. water] 
• Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to lowest possible. Simmer for 20 minutes. 
• Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. Longer is OK too.