Shwarmas

• The Khan Family recipe for Shwarmas!!! Sent from Sabah...
  

  Ingredients

  Shwarma Spice Powder (found at any Arab, Iranian or Afghan Grocery Store)

  Chicken

  1 small onion chopped + 1 medium onion

  3 cloves of garlic (remember to take this out after chicken boils)

  1 inch ginger whole (also take out after chicken boils)

  5 whole cloves (also take out after chicken boils)

  1 small cinnamon stick (take out after chicken boils)

  4-5 whole black peppers

  2 pinches of cumin seeds

  1 chopped tomato

  2-3 finely chopped salad leaves

  ***optional: french fries, olives

  Pita bread

  
  

  Directions

  1. Boil chicken with herbs (1 small onion chopped, 3 cloves of garlic (remember to take this out after), 1 inch ginger whole and take it out after, 5 whole cloves (take this out after), 1 small cinnamon stick (take everything out after the chicken is done!!), 4-5 whole black peppers, and 2 pinches of cumin seeds. To make all this easier you can put all these things in a little cloth bag thats made for cooking so you can just take it out after.

  Let the chicken boil until tender. Once its done, make really small pieces (you can shred it but make sure you don't end up grinding it). My mom is saying she does it manually to make sure they are bite size pieces.

  2. Take one medium size onion in 1 tsp oil in a frying pan, saute the onions for only 2-3 mins

  3. Add one chopped tomato and 2-3 finely chopped salad leaves

  4. Add the topped chicken into the frying pan

  5. Add the shwarma spice powder (whatever it says on the package or 1/2 tsp)

  6. you can add french fries or anything else you like (olives, etc.) that's all optional

  7. You're done! You can spread the mixture on pita and dunzoss!

  My mama says let her know when you make it haha xxoxox! miss you

Peanut Butter Fudge

*Mom's Recipe ;-P

3 c. sugar
3/4 c. margarine
2/3 c. milk
1 c. peanut butter
1 jar marshmallow cream
1 tsp. vanilla

Directions
Mix sugar, margarine and milk (bring to a boil for 5 min).  Remove from heat and add peanut butter until melted then add marshmallow cream.  Pour in a pan and cool.

Corn Casserole

*Miss Cindy's Recipe

1 (17 oz.) can creamed corn
1 (17 oz.) can whole kernel corn, drained
1 c. grated sharp cheddar cheese
1 c. cracker crumbs
1/2 grated onion
1 (2 oz.) jar pimiento
1 egg
2/3 c. evaporated milk
1/2 c. butter, melted
1 tsp. salt
1 1/2 tsp pepper
1/2 tsp cayenne pepper
1/2 c. chopped bell pepper
paprika

Directions

Mix all ingredients together, except paprika, in order given stirring well.  Pour into slightly oiled casserole, sprinkle with paprika and bake at 400F approx 1 hour.

Serves 12

Apricot Nectar Cake

*Miss Cindy's Recipe

1 pkg. yellow cake mix
3/4 c. cooking oil
Apricot nectar
2 tsp. lemon extract
4 eggs, separated
1 1/2 c . confectioners' sugar
2 Tb. lemon juice

Directions

Combine cake mix, cooking oil 5 1/2 oz. apricot nectar, lemon extract and egg yolks in electric mixer bowl.  Mix at low speed for 5 minutes.  Fold in stiffly beaten egg whites, place batter in greased tube pan.  Bake at 350F for 35-40 minutes.  Let cool slightly; remove from pan.  Combine 2 Tb. apricot nectar and remaining ingredients; beat until smooth.  Spread over hot cake. 

Yield: 12 servings

Grandma Lemmon's Apple Cake

4 c. chopped apples (packed)
1 c. chopped nuts
2 c. sugar
3 c. flour
1 c. oil
2 eggs beaten
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt

Directions

Put apples, sugar and nuts in a bowl. Stir and let stand 1 hour. Add eggs, vanilla and oil.  Sift dry ingredients.  Add stirring only into mixture. Bake 1 hour at 350F in tube pan.

Banana Split Cake

*via Kraft Recipes

 

What You Need

 

9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)

1cup  sugar, divided

1/3 cup  butter, melted

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 can  (20 oz.) crushed pineapple in juice, drained

6 bananas, divided

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups  cold milk

2 cups  thawed COOL WHIP Whipped Topping, divided

1 cup  chopped PLANTERS Pecans

Make It

MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.

Kraft Kitchens Tips

Size-Wise

This banana split-inspired dessert makes a great treat to share with friends and family.

Shortcut

Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams.

Variation

Omit nuts. Make chocolate curls from 1 square BAKER'S Semi-Sweet Chocolate. Use to garnish dessert.

servings

total:
24 servings

Oreo Cookie Delight

*Miss Renea's Recipe ;-)

Bottom:  Blend 28 Oreos with 1 stick of melted butter and spread on bottom of 9x13 in. pan.  Freeze for 2 minutes.

Middle:  Mix 1 c. sugar 1 8 oz. softened cream cheese.  Blend with a few crushed up Oreos.  Add 1/2 of a large container of Cool-Whip and spread on top of Oreo layer.

Top:  Mix 3 c. milk with 1 3 oz. instant vanilla and 1 3 oz. chocolate instant pudding.  Spread on top. 

Refrigerate until ready to serve.