Article Details


Nada Almutawa
27/04/2008 12:00 AM



 Nasir`s Mac and cheese








2 cups uncooked elbow macaroni

1/4 cup butter or margarine

1/4 cup flour all purpose

1/4 teaspoon black peeper and 1/4 teaspoon mustard(powder)

1/4 teaspoon Worcestershire sauce

2 cups milk

2cups shredded or cubed cheddar cheese

2 cups milk


1-Heat oven to 350 F , cook macaroni in boiling water as directed on package

2- while macaroni is cooking , melt butter over low heat in a saucepan , stir in flour ,salt , pepper , mustard , and Worcester sauce ,,cook over medium low heat , stirring , until smooth and bubbly .

3- remove from heat , stir in milk , heat to boiling , stir in cheese ,,cook until cheese melts .

4- drain macaroni , gently stir macaroni into cheese ,, pour into casserole .. bake uncovered 20 to 25 minutes until bubbly.


Fruit cakes


Fruitcakes get an awful lot of bad press, especially the mass produced varieties, but a rich homemade version can be incredibly delicious.

The South, with it`s great love for baking cakes, has offered many fruitcakes through the years. In Mary Randolph`s "The Virginia Housewife" (1824), there is a recipe for "A Rich Fruit Cake" with a pound cake batter and 9 pounds of assorted raisins, currants, almonds, and citron. "Mrs. Hill`s New Cookbook" (1872) gives recipes for five, including a "Cheap Fruitcake," "Confederate Fruit Cake," and "Black Cake."

Generally, fruitcake is a mixture of fruits and nuts with just enough batter to hold them together. When wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years.

Have It Your Way...
If there are certain fruits you don`t like, you can always include more of another, or some of your own favorites. Dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. To convert a favorite "dark" fruitcake recipe to a "light" fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup.

Fruitcake-Making Tips

·  To prevent overbrowning, line the bottom and sides of the pan with foil. If you leave extra foil overlapping the sides, it will be easier to remove the cake.

·  When baking, set the fruitcake pan in a baking pan (13x9-inch) half-filled with water to prevent burning around the edges.

·  Let fruitcake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

·  For long-term storage, bury the linen and foil wrapped fruitcake in a tin filled with powdered sugar.


Fruitcake Recipes and Related Cakes and Cookies

Spiced Dark Fruitcake
White Fruitcake
Easy Fruitcake
Fruit Cake Cookies
Christmas Lizzies
Ambrosia Cookies
Fruit Jewel Cookies
Chocolate Fruitcakes
Southern-Style Christmas Fruitcake
Holiday Steamed Fruitcake
Wedding Fruit Cake
Icebox Fruitcake
Icebox Fruitcake II
Icebox Fruitcake III
Marmalade Cookies
Whole-Wheat Christmas Fruitcake
No-Bake Fruitcake Balls


·         1 package spice cake mix (2 layer size)

·         1 package (3 3/4 ounces) instant lemon pudding mix

·         2/3 cup apricot nectar

·         1/4 cup Apricot syrup

·         1/2 cup vegetable oil

·         4 large eggs

·         1 cup chopped dates

·         1/2 cup chopped candied cherries

·         1/2 cup chopped candied pineapple

·         1 cup chopped walnuts

·         Glaze, optional

·         1 cup sifted powdered sugar



In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot syrup, and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes. Add eggs one at a time, beating after each addition. Fold in the chopped fruits and nuts. Turn batter into a generously greased and floured 10-inch tube pan. BAke at 350° for 50 to 55 minutes for 50 to 55 minutes, or until cake tests done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours before serving.

Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners` sugar; drizzle over fruitcake before serving, if desired.



1 small loaf of country-style bread (about 2-3 days old), cut into large cubes
1 small cucumber, roughly chopped
1 large red onion, roughly chopped
3 very ripe tomatoes, roughly chopped
5 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons capers, rinsed and drained
1-2 teaspoons sugar (to taste)
12 basil leaves, roughly crushed

Sea salt and freshly ground black pepper

Place the cucumber, red onion and tomatoes in a large bowl and add the bread. Mix well with your hands and season with salt and pepper.

Whisk the olive oil, red wine vinegar, capers, sugar and some salt and pepper together and add to the bowl with the basil. Give it a good stir, then cover and leave in the fridge overnight for the flavours to mellow. The bread should feel moist but not soggy. Serve as a starter or salad, or with grilled or roasted meat.

From Tony and Giorgio, by Tony Allan and Giorgio Locatelli


Cheese Omelet (Cooking for 2)

Put all your eggs in one basket! This classic egg recipe will be all you need!




teaspoons butter or margarine


cup shredded Cheddar cheese


Salt and pepper, if desired



Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.


Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.


Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook—the omelet will continue to cook after being folded. Sprinkle with cheese.


Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper.