Oven-Roasted Garlic Potatoes
     Choose small Red Bliss potatoes or White New Potatoes, unblemished, not more than 2 inches in diameter.  Slice off the ends,

leaving the peel around the center.  Place in one layer, sides adjacent, in a suitably sized baking dish.  Drizzle with a few tablespoonfuls of olive oil (just enough to barely coat), sprinkle w/salt, pepper, paprika & a few cloves of minced or crushed garlic to taste.  Stir to distribute the oil,  spices and garlic.  Roast in a 325F. oven, turning occasionally, for about an hour or until fork tender.  Serve with a meat or fish entree, with vegetable(s) on the side and tossed salad.
     I had these recently at a local  restaurant & had to similate them.  Easy as falling off a log.                                                 Really delicious!!!!!!

                                    ARABIAN PULAO 
     Heat 7 tbsps oil.  Add 3 tbsps ghee.  Sautee a large clove crushed garlic &  large chopped onion lightly.   Add a few peppercorns, 2 cardamom pods & 3 bay leaves.  When onions are golden, add 3 chopped tomatoes, 2 tbsps cumin

seeds (roasted slightly & ground), 1 tbsp each  ginger paste  &  ground cinnamon.  Simmer until oil rises to surface & add a raw chicken or boiled mutton (3/4 kgs/1-1/2 lbs) & 6 small potatoes, halved.  When chicken is half done & broth has evaporated, add 4 cups water.  Bring to a boil, add 2 cups basmati rice & salt.  Cook until rice is done, adding more water and covering if needed.  Place in oven for 30 minutes at 150 C. (300F.)
     Serve with a nice tossed salad or cucumbers in yogurt dressing.
Note: The color of this dish will be slightly off  due to the dry ground ingredients, but the taste is great.              Recipe referred by Malik of Philadelphia, Jordan (click on flag)

                                    Eggs Benedict 
       The ultimate breakfast!!  Place English Muffin halves in toaster, ready to toast. Set up poacher, be it electric, lining the egg cups with a spritz of corn oil or butter, or a shallow pan of boiling salted water ready to poach.   Prepare

Hollandaise Sauce in the blender.  For each cup of sauce:  Whirl 3 large egg yolks, add one stick of melted butter (1/2 cup) in a thin stream, add 2 tbsps. lemon juice, a dash of cayenne and salt to taste.   Keep blender bowl warm in a bowl of hot water, stirring occasionally.  Meanwhile,  begin to saute a round slice of smoked ham or Canadian bacon for each serving over medium heat,  and add eggs to the poacher, poaching until whites are set and yolks are half set.  Start toasting the muffins, while turning the ham frequently,  and monitoring the eggs.  When all is done, assemble:  On each plate, place two halves of toasted muffin, topped with ham, then poached egg, and finally, Hollandaise.  Garnish each plate with fresh orange slices and a sprig of mint.  Serve with freshly perked coffee.
                                        Bon Apetit!!!!

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