Ingredients
1 Eggplant
1 Onion -- diced
3 tb Olive oil
1 Green pepper -- diced
1 lb Mushrooms
10 oz Carrots, frozen
1 cn Tomato paste
1 tb Brown sugar
1 tb Vinegar
1 t Salt,Peppe,Garlic salt,Black olives


Method
Wrap eggplant in foil and bake about 1 hour at 350 deg. Brown onion in olive oil. Add green pepper, mushrooms and carrots. When cool, peel and dice the eggplant in about 1/2 inch pieces and ad to the above ingredients. Add tomato paste and the balance of the ingredients with 2 cups water. Simmer for 1 hour. Ad black olives. Serve warm or cold.

    

Ingredients
2 packages of active dry yeast
1/3 cup of sugar
1 cup of lukewarm milk (110° to 115° F.)
1 teaspoon of salt
4 cups of sifted all-purpose flour
8 eggs, lightly beaten
3/4 pound plus 2 tablespoons of unsalted butter, softened
1/2 cup of dried currants (2 ounces)
1/4 cup of sultana raisins (1 ounce)


Method
In a small, shallow bowl, sprinkle the yeast and 1/2 teaspoon of sugar over 1/2 cup of lukewarm milk. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm, draft-free place, such as an unlighted oven, for 5 to 8 minutes, or until the mixture doubled in volume. In a deep mixing bowl, combine the remaining sugar with salt and flour. Make a well in the center and pour in the yeast mixture. Add the remaining milk, drop in the eggs and, with a large spoon stir the flour into the liquid ingredients. Continue to stir until fairly stiff dough is formed. Knead the dough by pulling it with your hands---as you might be pulling taffy---for about 10 minutes, or until it is smooth and elastic. Drape the bowl loosely with a kitchen towel and set it aside in the warm, draft-free place for 1 hour, or until the dough doubles in bulk. Then punch it down and knead in 3/4 pound of the softened butter, a tablespoon or so at a time. Knead in the currants and sultana raisins. With a pastry brush, coat the inside of a 12-cup mold with the remaining 2 tablespoons of softened butter. Pat the dough into the mold; it should come about halfway up the sides. Cover the mold loosely with a kitchen towel and set aside in a warm, draft-free place for about 1 hour, or until the dough has doubled in volume and has risen almost to the top of the pan. Preheat the oven to 400° F. Bake the cake in the center of the oven for 10 minutes, then lower the heat to 350° and bake another 35 minutes. Remove from the oven, drape a kitchen towel loosely over the top of the mold and let it rest for 5 minutes. Run a knife around the inside of the mold and turn the cake out into a serving dish. Then carefully turn the cake over on the plate.

    

Ingredients
4 Lemon
6 Orange -- sliced
1 qt -- Water
3" 1 tb Cloves, whole
46 oz Pineapple juice
1 c Sugar
3 qt Tea


Method
Combine fruit slices, cinnamon, cloves, and water in a large non- aluminum saucepan; bring to a boil. Boil 5 minutes. Press mixture through a strainer, discarding pulp and spices. Add pineapple juice, sugar, and tea to citrus mixture, stirring well. Serve hot.