Sally, Pat was kind enough to send me a cookbook bt Persian Author Najmieh K. Batmangli called A Taste of Persia Compumom and Anni - recipe follows. I ran two cups of basmati rice through my Nutrimill to grind it into flour. For the recipe you will need 3/4 cup room temp syrup made by boiling 1 1/2 cups sugar with 1/2 cup water. You can save or discard any extra. You will also need 1 cup Ghee. I made this by melting 1 cup butter in a saucepan, covering it and simmering for 18 minutes. Then strain through muslin (I used my yogurt strainer) and cool to just solid. 3 egg yolks 1 Tbsp Sugar 1 cup Ghee or clarified butter 1/2 cup corn oil 1 1/2 tsp cardamon 3 cups rice flour 3/4 cup surup 2 Tbsp Poppy seeds Combine egg yolks and sugar and beat till creamy In another mixing bowl, combine butter, oil, cardamon and flour. Mix well for a few minutes then add yolk mixture and beat for a few seconds. Add the syrup and knead well for a few seconds or until the dough no longer sticks to your hands. Allow the dough to rest for 30 minutes at room temp. Preheat oven to 350. Line baking sheets with parchment. Roll dough into balls the size of hazelnuts, flatten slightly and place on cookie sheet leaving 2" between cookies. Stamp cookies with design using fork (I used a disk from my cookie press) and sprinkle with poppy seeds. Bake 10 - 15 minutes (I did 12 in my Miele on convection). Cookies should still be white or very slightly colored when done. Allow to cool and carefully remove from trays. They crumble VERY easily. NUSH-E-JAN! (which I think is Persian for Bon Appetite - I will ask SIL)

:) Lindac you are welcome and it looks like the book found a good home!! Enjoy using it for many wonderful and memorable meals. Next time you're visiting your son email me - hopefully we can get together

Here's the recipe I use: Don't remember were I got it... JALEPENO PEPPER JELLY 1/2 c. fresh jalapeño peppers, stemmed and seeded, leave seeds in if you want it hotter. 1 lg. green bell pepper, stemmed, seeded and cut up 3/4 c. apple cider vinegar 3 1/2 c. granulated sugar 1 (3oz.) pkg. liquid pectin Put peppers food processor and pulse until coarsely ground; don't make them soupy. Stir in vinegar. Put in large saucepan. Add sugar and bring to a boil, boil for 5 min. stirring occasionally. Remove from heat. Let cool for 2 min. Mix in pectin. Pour into jars and seal in water bath 10 mins. Makes about 6 half pint jars You may add a drop or two of green food coloring for a greener product. Linda

Darn it, Rob, I forgot the potatoes! (grin) Actually, I've been putting that box together for a while and it was Cathy (mustangs) who gave me your address. I got the Cream Nut peanut butter and the Sanders topping, then I thought it needed maple syrup. So I got some and then I decided to add the salsa and then I had to wait for ripe habaneros to make the Habanero Gold and, well, I got busy and.....well.....it took a lot longer than I had envisioned, LOL. Arlene, I still have maple syrup for your DH too, my life has gone nuts lately, but I've got it, really I do. Robin, I'm glad I could provide a smile, so many here have done the same for me that it's good to be able to pay it forward a little bit. Hug that little guy for me. Annie