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             Tomatoes 2.
             Salt.
             ===Fry onion in oil, add coriander and masala and red chilli and salt. Fry for 5min. Add beef, tomatoes, garlic, some water, and a little oil. Cook till tender.
             STUFFED GRAPE LEAVES.
             2 cups cooked Royal Basmati Rice.
             2 tbs. olive oil.
             1 medium onion, finely chopped.
             5 cups chopped mushrooms.
             1 tbs. dried parsley or to taste.
             ¼ tsp. black pepper.
             1/8 tsp. cayenne pepper.
             ¼ tsp turmeric.
             1 cup cooked yellow split peas.
             16 oz jar grape leaves.
             1 cup water.
             ===Directions:.
             In a skillet, heat oil and sauté onion and mushrooms until soft. Add parsley.
             and spices. Transfer to a bowl. Mix in peas and rice, Preheat oven to 350.
             degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed.
             leaves from sticking and burning. Place 1 heaping tablespoon of rice mixture.
             (more or less, depending on size of leaf) in the center of grape leaf. Fold in.
             sides, then roll leaf form stem to tip. Place in casserole. Repeat procedure.
             w/ remaining grape leaves until rice mixture is used up. Pour water in.
             bottom of dish (to prevent sticking and drying out). Bake for 25 minutes.
             CASSAVA CAKE.
             Ingredients: Cake.
             2 Lbs Grated Cassava .
             1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping) .
             1 12 oz. Can Evaporated Milk .
             1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping) .
             1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping) .
             2/3 Cup Sugar .
             3 Eggs plus 3 Egg Whites .
             1 Cup Grated Coconut .
             Topping:.
             3 Egg Yokes .
             1/3 Cup Reserved Sweetened Condensed Milk .
             1/3 Cup Reserved Coconut Milk .
             1/3 Cup Reserved Coconut Cream ===Preheat oven to 325 f. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 30 minutes). .
             Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares.