Bev's Recipe Collection

• 1 1/2 t ground cumin
• 1 1/2 t turmeric powder
• 1 1/2 t ground coriander
• 1 1/2 t garlic powder
• 1 1/2 t paprika
• 1 t ground cloves
• 1 t onion powder
• 1/2 t cayenne pepper
• 3 pounds boneless chicken
• salt
• 2 large lemons, juiced
• 1/3 C olive oil

Preheat oven to 425 degrees.

In a small bowl, mix the cumin through cayenne pepper. Set aside.

Cut chicken into chunks; sprinkle with salt in a roasting pan. Add the spice mixture and toss to coat. Add the lemon juice and olive oil. Toss again.

Cover pan and bake for 30 minutes.

Serve on pitas with Rice and Spice and Mediterranean Salad.

based on recipe by The Mediterranean Dish

• 5 Roma tomatoes, diced (about 3 C)
• 1 large English cucumber, diced
• 1/2 to 3/4 C chopped fresh parsley leaves
• 1/8 t salt
• 2 t freshly squeezed lemon juice
• 2 T olive oil
• 1 t ground sumac
• 1/8 t pepper

In a large mixing bow, place the diced tomatoes, cucumbers, and parsley. Season with salt and toss. Set aside for 5 minutes or so.

Add the lemon juice, olive oil, sumac, and pepper. Give the salad a gentle toss. Enjoy!

based on recipe by Suzy Karadsheh (She added 1/2 t pepper.)

• 3 pounds lean ground beef
• 3 pints water
• 3 onions, finely chopped
• 1 (15 oz.) + 1 (8 oz.) can tomato sauce
• 3 T vinegar
• 1 T soy sauce
• 1 T minced garlic
• 6 T chili powder
• 1/3 C cocoa powder
• 2 1/4 t salt
• 1 1/2 t ground cumin
• 1 1/2 t ground cinnamon
• 3/4 t ground cayenne pepper
• 1/2 t ground cloves
• 1/2 t ground allspice
• 2 small bay leaves
• 2 pounds spaghetti noodles, cooked
• shredded (orange, for color) cheddar cheese
• oyster crackers, optional

Place the ground beef in a large pot. Cover with the water. Bring to a boil, stirring and breaking up the beef to a fine texture. Cover and slowly boil for 30 minutes (until the meat is thoroughly cooked). Remove from heat, cool, refrigerate in the pot overnight.

The next day, skim the solid fat from the top of the pot. Discard the fat. Place the beef mixture over medium heat, and stir in the onions and other ingredients (through bay leaf). Bring to a boil. Reduce heat to a simmer, and cook, stirring occasionally for 3 hours. Add water if necessary to prevent the chili from burning. Makes 10 servings

Serve over spaghetti noodles and top with shredded orange cheddar cheese. Serve oyster crackers on the side. 🙂

slightly adapted from allrecipes.com