Cheeseball

(by request)

2 8-oz. packages cream cheese, softened (you can use light cream cheese)
2 c. (8 oz.) shredded sharp cheddar cheese
3 Tbsp. finely chopped green onions
1/4 c. finely chopped bell pepper (any color; I used red and orange mini peppers because I like the color and, well, I had some lying around the house that needed to be used!)
2 tsp. seasoning salt
1 small can crushed pineapple, drained very well (you may want to press in a fine-mesh strainer)
1/2 c. pecan pieces, chopped (you can also use pecan "chips")

Shred the cheese yourself. Preshredded cheese won't mush into the ingredients. Chop other things very finely! Mix everything but the pecans together. It takes using your hands to get it all thoroughly mixed.

Shape into a ball and roll in the pecans. Put it in the fridge to set. Serve with crackers or veggies.

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Whole Fish Vegetable Stuffed

This recipe was adopted from a friend long time ago when I was in West Africa, where fish is fresh, straight from Atlantic Ocean.

Ingredients:

4-6 lb Whole fish (Red Snapper, Bass or any firm meaty whole fish )
¼ cup fresh lemon juice
2 cloves garlic (diced)
1 medium onion
½ teaspoon paprika
½ teaspoon chili pepper powder (berbere)
2 medium carrots
1 stalk celery
1/2 teaspoon parsley flakes
1 leek
2 medium potatoes
2 medium bell peppers
1 tomato
1 tablespoon white wine
3 tablespoons Vegetable or Olive oil
½ tablespoon margarine or butter (melted)
Salt and black pepper to taste
Fresh parsley or thyme

Preparation:

1st Step: Rinse the fish and the stomach cavity cleaned with lemon juice. Pat it dry with paper towel and put it on flat platter;

2nd Step: Thinly chop all vegetables;

3rd Step: Sauté the vegetables for 10 minutes with 2 tablespoons of oil, chili pepper powder, paprika, parsley, season with salt and black pepper; add the wine, keep it outside to marinate;

4th Step: Meantime, mix 1 tablespoon olive oil, melted butter; 2 tablespoons lemon juice and rub the fish inside and outside; season with salt and pepper;

5th Step: Wrap the head and tail of the fish with foil; Fill the cavity with stuffing mixture and close with skewers or sew; brush outside fish with the butter, oil and lemon mixture; Place fish on roasting rack or pan; bake it at 375 degree for 30 to 35 minutes; Remove from heat and place it on a flat platter;

6th Step: Carefully unleash the skewers or the string; brush it with leftover lemon mixture and garnish it with fresh parsley or thyme and place on the dining table; when time to eat cut it with sharp knife.

4-6 servings.

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Ethiopian Lightly Spiced Bread

Ethiopians bake many kinds of breads. This bread is my favorite one.

Ingredients:

3 lbs all purpose flour or Semolina
½ oz or 1 tablespoon highly active dry yeast
1 teaspoon baking powder
½ cup vegetable oil or corn oil
¼ teaspoon bishop weeds or ground coriander *
2 tablespoon awaze (mild red pepper paste)
¼ teaspoon garlic
½ teaspoon black pepper
¼ teaspoon cardamom (Korerima)*
½ teaspoon salt
Warm water (as required)

Preparation:

1st Step: Starter - Mix the yeast with one glass of warm water and wait until rises; or use sourdough starter;

2nd Step: Place the flour in a big bowl, add the yeast mixture and the baking powder; blend it with hand by adding the warm water gradually, until the dough is smooth and elastic; Keep it for 45 min. to rise;

3rd step: Combine, oil, awaze, cardamom, coriander or bishop weeds, salt, black pepper, garlic with 1 cup of warm water, blend the dough well with hand;

4th Step: Cover the bowl and allow rising until triple in bulk, (takes 45-60);

5th Step: After the dough has risen enough, transfer the dough to a deep baking round or square pan; spread the dough evenly on the pan;

6th Step: Allow to rise for another 15-25 minutes;

7th Step: Preheat oven, bake at 350 degree for 45-60 minutes. Use wooden stick to test if the bread is ready;

8th Step: When done, remove the bread from the baking pan and set on a rack to cool.

* You will find the spices mentioned here in Ethiopian or Indian shops/groceries

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