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This ended up turning out to be just what I wanted...a spicy lamb and lentil dish. I made the following changes: added 1 tsp sea salt with the spices, substituted two peeled and grated bulbs of ginger for the ground ginger...this made it VERY spicy...but a good warm-up for a wintry February day...I also added two bay leaves along with the lentils. Used tomoato puree instead of diced tomatoes and left out the pasta, eggs, and lemon. Mmmmmm good.

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Chocolate Brunch Waffles

Reviewed: Apr. 11, 2005

Yummy! My husband had snitched most of the chocolate chips :), so I used about 1/3 cup chocolate chips, 1 Tbsp. chocolate syrup, and 1/2 cup cocoa for the chocolate. To add some depth of flavor, I replaced 1/2 cup of the milk with coffee. The first were a little soft, but I put them in the oven at 350 for a few minutes to crisp them. Ate with Cool Whip and strawberries. Next I'm going to try them spread with chunky peanut butter!

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Dill Cucumber Dip

Reviewed: Apr. 5, 2004

I actually made this as a filling for tea sandwiches...I made it as written (except I grated the cucmber and pressed out the water before adding it), then added another 1/2 tsp. dill, dash onion powder, and dash seasoned salt to pump up the flavor a bit. I then added a couple of drops of green food coloring. Along with ham or chicken salad, and cheese spread, it made beautiful ribbon sandwiches. I also had a lot left over which we used as a dip. I would have to say if I used it for sandwiches again, I would probably use 1/2 as much mayo. A very good and useful recipe.

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