Ingredients:

5 eggs
2 sliced onions
1 small garlic clove
1 chopped green pepper
1/4 cup prunes or raisins
1/4 cup of sliced olives
1 tablespoon of capers
1 tablespoon of parsley
1/4 hot pepper, minced
-or tobasco to taste
3 chopped tomatoes (peeled)
2 tablespoons of ketchup
2 tablespoons of piccalilli
-pepper and salt to taste
1 Edam cheese about 2 to 21/2 lb.
2 teaspoons of Worcestershire Sauce
2 pounds of cleaned and deboned fish
-(tuna or salmon)

Directions:

On the upper part of cheese cut a small
circle and scoop out the inside, leaving
the shell of 1/4 inch to 1/2 inch.

In a pan add the butter, margarine or the
oil, and saute the vegetables, fish along
with the seasonings.

Simmer until the tomatoes are reduced, for
about 20 minutes. Next blend together the
4 beaten eggs into the mixture.

Now grease the top of the double boiler or
a casserole dish then fill the cheese with
vegetables and the fish mixture.

Cover with lid and spread the remaining egg
on top of cheese as a sealer.

Now set the casserole in a pan of hot water
and put in oven at 350 F. for 11/2 hours or
the double boiler over simmering water with
a lid for the same amount of time.

Alternate Method:

Next slice cheese to about 1/4" thickness.
Use the individual custard cups or a deep
buttered dish to line with the cheese over
lapping the edges.

Finally, put the filling inside, the cover
with cheese, then brush with beaten egg to
seal.

Serves 10 to 12

Note: This type of vegetable is a spiny
pale green small cucumber that has a long
stem at one end so don't be confused with
the cumbers used in salads.

Ingredients:

-nutmeg, garlic, onion powders,
-Lea & Perrins and Maggi,
-salt and pepper to taste.
1 pound of beef (salted)
2 small finely chopped onions
2 minced garlic cloves
14 ounces of canned tomatoes
2 chopped green peppers
1 pound of cubed potatoes
6 to 8 cups of komkombers
8 tablespoons of margarine
1 tablespoon of tomato paste
1 tablespoon of sugar (optional)
3 pounds of beef or lamb

Directions:

All of the stems must be removed from
the komkombers. Cut each in to 4 to 6
wedges, wash and remove as many seeds
as possible.

Add the garlic, onion powders, nutmeg,
Lea & Perrins and the Maggi sauces and
the salt and pepper to taste.

Put the salted beef into the water to
cover, bring to a boil twice, changing
the water after the first boil.

Saute lamb, onion, green pepper, garlic
with the tomatoes. Simmer for about 15
minutes. Add the salted beef with some
water if necessary,

Don't add too much of the water as the
komkomber will later on add own content
of water while cooking. Cook till meats
are nearly done.

Add the komkomber and simmer for 5 - 10
minutes, add the potatoes, tomatoe with
the margarine, blend well.

Note: Green papaya or green beans can be
substituted for komkomber using at least
six cups of either.

Makes 8 Servings