Summer dish (my favourite)
from Sandra Sterle

You need:

• 1 kg paprika (red bell peppers)
• 3 eggplants
• some parsley
• garlic
• small coffee cup of olive oil
• 2-3 tomato's
  

Cut all the paprikas in small pieces (cca 2x2 cm). Than cut the eggplants to the same size. Chop some parsley and garlic. Take the tomato's skin away and cut them in pieces. Make some olive oil warm in a big pan and add first garlic and paprika; than eggplant and tomato's. After 5 minutes add parsley. Keep turning. Cook for around half an hour.

Wait at least 20 minutes before serving.

You can serve it with potatoes, rice or pasta.

Prebranac (traditional Macedonian bean dish)
from Danica Dakic

Ingredients:

• 1 lb. large white beans (Goya beans)
• 2 lb. onion
• 3-4 garlic cloves diced
• 1 cup olive oil
• red paprika, salt, pepper

Soak beans in cold water night before boiling. The following day drain the remaining water and add fresh water. Bring beans to boil, let boil for 3-4 min. and drain water again. Refill with water again and and let boil till cooked. (approx. 1 hour).

Slice onions in thin rings and sauté in olive oilin a pan on low fire till golden. Add some red paprika, salt, and pepper and stir.

Drain cooked beans and save 1 cup of that water for later. Mix onion and beans in a glass dish or aluminum pan. Add some salt, pepper, red paprika, and garlic. Mix in the saved cup of water.

Put into hot oven (450 F) and bake for an hour till crust forms. Bon Appetite!

Spinach Lasagna
from Jana Colonna

Ingredients:

• 1 box of Lasagna noodles
• 1 can of tomato sauce
• 1 container of ricotta cheese
• 2 boxes of frozen chopped spinach
• 1 packet of mozzarella cheese

Boil noodles until soft.

Thaw spinach.

Shred mozzarella cheese.

Put it all together in layers separated by lasagna noodles. My preferred order of layers:

Layer 1: noodles
Layer 2: ricotta cheese
Layer 3: noodles
Layer 4: spinach
Layer 5: noodles
Layer 6: tomato sauce
Layer 7: mozzarella cheese

Bake it in the oven at 350F for 20 minutes.

Wait about 20 minutes before serving.

Key Lime Pie
from Fritzie Brown

• 1 14oz can of sweetened condensed milk
• 4 egg yolks
• 4 oz key lime juice (available in specialty stores or in Florida)

Mix in milk and yolks together until very well blended - add lime juice.

Pour into a graham cracker crust and bake for 12-15 minutes at 350.

Chill overnight and serve with whipped cream garnished with a lime slice.

Apple Strudel
from Jana Colonna

• 3 pounds of apples
• 1 pack of Fillo dough
• 1 stick of margarine
• 1 large container of sour cream
• 5 large spoons of sugar
• Cinnamon
• Raisins

Thaw Fillo dough as instructed on the box.

Peel and shred apples. Drain the extra juice into the cup.

Mix shredded apples, sugar, sour cream, cinnamon, and raisins (you can leave them out if you don't like them) in a bowl.

Take about half of the layers and place them on cloth on a countertop. Spread half of the apple mix evenly on the dough.

Lift the cloth from at the ends and roll the dough together. Grease the baking pen with margarine and put the roll into the baking pan.

Do the same with other half of the apple mix and dough.

Put more margarine on the top of strudel and bake for 30-40 minutes at 375F.

Cool, sprinkle with powdered sugar and serve.