Titi's Candied Yams

Ingredients:
5 large RED yams/sweet potatoes
1/2-3/4 cup light brown sugar
1 stick of butter
1 20 oz can of crushed pineapple juice, in pineapple juice; not syrup
Half a bag of mini marshmallows

Recipes:
Preheat oven at 450 degrees
Place the washed yams/sweet potatoes on a cookie sheet and into the oven
Bake until soft; turn them over partially through
Remove from the oven and peel once they have cooled.
Mash the yams/sweet potatoes
Add the light brown sugar and butter
Mix
Then add the pineapple, mix again
Place into a 350 degree oven to heat just the yam mixture
Once hot, add the marshmallows on top bake on top rack until marshmallows have browned

Marina's Deviled Eggs

15 eggs
1 Whole Dill Pickle
Mayo
Dry Mustard
Pepper
Salt
Paprika

Recipe
Put the eggs in a pot and bring to boil. Once at a boil turn down heat and let it continue boiling for 15 minutes. Turn off the heat and drain the water. Add ice immediately and fill pot with cold water. Peel the eggs. Cut the eggs length wise and remove the yolk into a bowl. Smash with a fork and set aside. Cut the pickle into really small pieces then add to yolk bowl. Add about 2 tablespoons mayo; a dash of salt; pepper to taste; and two pinches of dry mustard to the yolk bowl. Mix everything together. Spoon into the whites. Once all the yolk mixture has been spooned in all of the whites of the eggs then top off with paprika for looks.

Titi's Mahshee

Stuffing ingredients

1.5lb ground beef, 15% lean
4 1/2 cups rice
1 large onion, minced
1 med bunch parsley, finely chopped
salt/pepper
1 1/2 tsp allspice

2lbs jarred grape leaves
1 1/2 cups fresh lemon juice
5-6 cups chicken stock
7 cloves of garlic

Recipe
Knead all stuffing ingredients together thoroughly. Cut leaves to approximately cover a circle with a diameter of 3-4" Roll to finger shape and place in large pot in circular pattern. Please cloves of garlic intermittently between layers of stuffed leaves. Pour lemon juice and chicken stock to cover by approx. 1". Cook on medium-low heat until tender (at least an hour) If necessary, add water while it cooks. Will have a little bit of liquid at the bottom when done.

Before rolling leaves, cut stems off of leaves. Place stems at the bottom of the pot.

When rolling, place the leaves shiny-side down. Place filling near the stem end of the leave when rolling. Fold the stem end over the filling, then fold the sides toward the middle and roll into a cigar. It should be snug. Place in the pot with the seam side down. Use 1-2 tbsp of stuffing on each leaf. Once all the stuffed leaves are in the pot, put a heavy ceramic plate over the leaves to weigh them down and keep them from moving while cooking. Once visible liquid has been absorbed, you can remove the plate.

Titi's Bayd Mazalil

(Fried Hard-boiled eggs)

Hard boil eggs, let cool under cold water. Peel eggs. Brown in butter in a covered pan and shake pan to rotate eggs.

Titi's Feta

Make rice (melt butter- 1/3 stick, 2 cups rice, 3 cups water, bring to boil, simmer for 20-30 min. until cooked)

Toasted pita bread chips

Shredded veal

Minced Garlic – 4 table spoons

2 sticks Butter

Beef broth

Brown bread in butter and some garlic, place on bottom of bowl, add cooked rice, brown minced garlic and veal, add to rice, add broth and cover for 30 minutes.

Titi's Rice Casserole

2 cups rice
5 cups milk or 3 cups milk and 2 cups chicken broth
1 stick butter
5 tablespoons sour cream
Salt

Recipe
Melt butter in pyrex bowl, coat sides of dish, add rice and sour cream, stir together, add milk and broth and salt. Place in oven – 375- for 1 hour or until top is browned and liquid absorbed.