Chocolate cake

• ¾ c Flour; Unbleached, Sifted
• 2 t Baking Powder
• 1 t Cinnamon; Ground
• ⅛ t Cloves; Ground
• 4 oz Semisweet Chocolate
• ½ c Brewed Strong Coffee
• 2 c Heavy Whipping Cream
• ¼ c Sugar
• ½ c Butter Or Regular Margarine
• 1 c Sugar
• 2 ea Eggs; Large
• ½ c Milk
• ½ t Cinnamon; Ground
• Vanilla Extract

Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly.

Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.

Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes.

Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time.

CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread.

Kefta (meatballs)

• 1 lb Ground lamb
• 1 ts Salt
• 1/2 ts Course ground pepper
• Watercress
• Chopped flat parsley

Combine meat , salt and pepper, Form into 5 or 6 four inch ovals. Thread on skewer and grill 5 minutes until brown, turn and grill other side. Serve on a bed of watercress. Profusely sprinkle with chopped parsley. Accompany with pita bread.

Stuffed Tomatoes

• ¾ Cup cracked wheat
• 6 Large tomatoes
• 4 Small tomatoes
• Chives
• Parsley
• Fresh mint
• 3 Tablespoon olive oil
• 1 Tablespoon lemon juice
• Salt and pepper
• A few washed lettuce leaves

Procedure:

Put cracked wheat into a bowl, cover with cold water and let stand for 1  hour. Wash the large tomatoes, cut off top and take out the pulp. Sprinkle with salt and turn upside down to drain. Cut the herbs.

Prepare a dressing with the oil,lemon juice, salt, and pepper. Scald the small tomatoes for 1 minutes and then peel, cut them into cubes. Drain the wheat. Toss the cubed tomatoes, wheat, chopped herbs and onions with the dressing. Fill the large tomatoes with the stuffing and arrange them on a bed of lettuce.