CHOCOLATE CAKE

CAKES

Ingredients

3/4 cup butter
2 1/4 cup sugar
1 1/2 teaspoon vanilla
3 eggs
3 (1 oz.) squares unsweetened
chocolate melted
3 cup sifted cake flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
Cream butter sugar and vanilla. Add eggs beat until fluffy. Add melted chocolate and blend well. Sift dry ingredients; add alternately with water to chocolate mixture. Use a 9x13 inch 2 1/2 inch deep pan or 3 round 8 or 9-inch pans. Bake at 350 degrees for 45 minutes or until done. Serves 8.CHOCOLATE FROSTING:
1 square butter
4 oz. unsweetened chocolate
1 lb. box powdered sugar
1 teaspoon vanilla

Instructions

Melt chocolate and add butter. Mix in powdered sugar and
evaporated milk until right consistency.

CUCUMBER YOGURT SALAD (KHIYAR BI LABAN)

SALAD

Ingredients

2 garlic cloves
1 teaspoon salt
2 cup plain yogurt
4 medium cucumbers peeled and sliced
1 teaspoon crushed dried leaf mint

Instructions

Place garlic and salt in a mortar and crush. Add 1 tablespoon
yogurt to garlic mixture and blend. Place remaining yogurt in a
large bowl. Stir in garlic mixture. Add cucumbers. Mix well.
Garnish with mint.

MINTS

CANDIES/CHOCOLATE

Ingredients

1 egg white
1 box confectionary sugar
1/4 cup butter Flavoring: Peppermint spearment wintergreen etc. Melt butter and blend in sugar. Add flavoring. Make small patties.

Instructions

Included in the Ingredients section

GUACAMOLE

SNACKS/APPETIZERS

Ingredients

2 large fully ripe avocados
1/3 cup mayonnaise
1 tablespoon onions finely minced
2 tablespoon lemon juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder

Instructions

Cut avocados in half. Remove seeds with a fork. Spoon pulp into
bowl and mash. Blend other ingredients in well. Insert one of
the seeds in center of mixture to minimize browning. Keep
tightly covered and refrigerated until ready to serve. Employee

CHOCOLATE FUDGE

CANDIES/CHOCOLATE

Ingredients

2 cup granulated sugar
1 sm. can evaporated milk
about
3/4 cup
2 squares Bakers unsweetened chocolate

Instructions

Mix in good size sauce pan and bring to a boil and boil for 5
minutes. Add 1 teaspoon vanilla dash of salt and walnuts. Pour
into buttered 8 x 8 pan.