How about trying the North African equivalent? Here's a nice one: Maakouda Batata What youâÂÂll need: â¦1 kg or 2 lbs. potatoes (about 5 medium) â¦1 small onion, finely chopped â¦1 to 2 tablespoons butter â¦3 or 4 cloves garlic, pressed â¦1 1/2 tablespoons cumin â¦2 teaspoons salt â¦1/2 teaspoon pepper, or more to taste â¦1 teaspoon turmeric (optional) â¦1/4 cup chopped cilantro â¦2 eggs, beaten â¦olive oil, for frying What youâÂÂll need to do: 1.) Peel and blanch the potatoes (until you can insert a knife halfway into them) for about ten minutes. 2.) Ideally, submerge the potatoes in cold water and set them aside for an hour, into the fridge if you like. This isnâÂÂt necessary if you successfully cool the potatoes. 3.) Grate the potatoes into a mixing bowl. 4.) Dice the onion and mince the garlic. 5.) Melt the butter in a frying pan and on medium-low heat, sauté the onions until translucent, say, for about ten minutes. Add the garlic and stir-fry for a minute or two and then remove from heat. 6.) Dump the onion, garlic, spices, and eggs into the mixing bowl and mix vigorously until well-blended. 7.) Add enough olive oil to the bottom of the pan to cover it and replace onto heat. 8.) Scrape potato mixture into the pan and tamp with spatula; if not a spatula, then use a small animal. 9.) Let it fry for ten minutes or so, or until you think the bottom is browning. Place a large plate face-down over the pan and deftly turn the pan upside down. 10.) Place the pan back on the heat and add a little olive oil. Replace the maakouda in the pan so the other side can brown, too, for about ten more minutes. 11.) When the maakouda begins to smell as though it might be browned enough, remove it to a serving plate and serve immediately. Here is a link that might be useful: Zingy Kugel

My neighbor sometimes gets a whole tuna at the Oregon coast and brings it, frozen, to me. Then we have a big tuna dinner with friends in the neighborhood. Below is a thread from the first one. If any of these dishes sound interesting, I might be able to remember the details of making them. Here is a link that might be useful: Tune Dinner #1

This hasn't got cornstarch in it but has always worked for me: 1/2 cup less two tablespoons flour 2 tablespoons cocoa powder 1/2 tsp baking powder 3 eggs 1/2 cup caster sugar 1 tablespoon hot water Sift together the first three ingredients. Grease and line your Swiss roll pan with greased parchment paper. Set oven to 400F. Lay a tea towel on the kitchen counter and generously sprinkle with more caster sugar. Beat eggs with sugar with an electric whisk until very pale and creamy and thick. The colour should be very pale yellow. Sift the flour mixture over the egg mixture and fold in gently with a metal spoon. Stir in the hot water. Pour into the prepared pan and level. Bake about 12 minutes until cake springs back when gently pressed with your finger. Immediately turn the cake out onto the prepared tea towel. Trim the crisp edges off then roll up and allow to cool.

like 9x13 pan or larger than that? This is one I grew up with..I actually doubled the cream cheese layer. It's actually 8oz/1c... Google for pictures and lots of other recipes. It's pretty much a "by preference" type dessert. Lemon Lush Crust: þ c butter, softened 1 ý c flour þ c grated pecans Mix ingredients and press into 9x13 pan. Bake 15-20 minutes at 350 degrees; cool. (I cool on wire rack for about 15 minutes and then put in refrigerator for about 10-15 minutes.) 1st Layer: 16oz cream cheese, very soft 2 c powdered sugar Juice of half a lemon Beat cream cheese smooth; mix in powdered sugar and lemon juice. Fold in whipped topping. Spread gently over crust. 2nd Layer: 4 ý c milk 3 packages instant lemon pudding Juice of half a lemon Mix milk with pudding. Add lemon juice. Whip until thick and let set. Spread over cream cheese layer. Top with 2 c whipped topping (cool whip or whipped cream). Note: Other flavors of pudding maybe used. Use a t-T of flavoring or Liqueur to compliment pudding, in place of lemon juice. é 2001-2002 My Island Kitchen And this one I make and take a lot..also makes a great lunch box goodie. Banana Snack Cake This "bar" can be made with the frosting that follows, cream cheese or just dusted with powdered sugar. 1/2 c butter 3/4 c packed brown sugar 1/2 c sugar 2 eggs 1 cup mashed ripe bananas (2-3 medium) 1 t vanilla 2 c all-purpose flour 1 t baking soda 1 t salt 1/2 c buttermilk 1/2 c chopped nuts (optional) Cream butter and sugar until fluffy. Beat in eggs, bananas and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in nuts. Pour into greased 9x13" pan. Bake at 350 F for 25-30 minutes. Until toothpick inserted in center comes out clean. Cool on wire rack. Frosting 1/2 c packed brown sugar 1/4 c butter or margarine 6 T milk 2 1/2-3 c confectioners' sugar For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from heat; cool to luke warm. Gradually beat in sugar until frosting reaches spreading consistency.