UCLBS Recipes

Karin's Almond and Sesame Nut Loaf

Heat about 2 T. sesame oil or sunflower oil in a skillet and fry 1 small chopped onion for 3 to 5 min. until the onion becomes transparent. They do not have to be browned.
Put the onion into a bowl and add the following:

1 large grated carrot
1 large leek, trimmed and chopped finely
2 tsp. toasted sesame seeds
1/2 cup toasted sliced almonds
1/2 cup ground almonds
3/4 cup grated sharp hard cheese ( like cheddar)
3 beaten eggs
2 tsp. freshly chopped dill and/ or parsley

Mix well and put into a greased loaf pan (using parchment paper on the bottom).
Bake at 350 F. for about 1/2 hr or more until the middle is done (just like a cake)
Leave in the pan for 15 min. then remove.
This recipe freezes well. Can be eaten with Cranberry Ketchup:

Cranberry Ketchup

2 1/2 pounds cranberries
Vinegar (to cover cranberries)
Honey ( to taste)
1 T. cinnamon
1 Tsp. ground cloves

Cover the cranberries with enough vinegar just to cover them. Cook until the cranberries burst. Force through a sieve. Add the other ingredients, return the mixture to the fire and simmer until thick. Seal in clean, hot jars.
Serve as a relish with fowl or meat or the above veggie loaf.
This will also freeze well.

Enjoy!