From an old New York Times clipping

1 8-oz. package cream cheese

1 cup sweet butter (2 sticks)

2 cups flour

2 cups finely chopped mushrooms (about 1/3 lb.)

1 small onion, minced

1/3 lb. ground veal or beef

1 tsp. dried dill, black pepper

2 Tbs. tomato paste

2 Tbs. dry sherry

1/3 c. sour cream

Combine cream cheese and butter and blend well.  Add flour. Form into 2 balls, chill for 2 hours.

Sauté onion, veal, dill, tomato paste, sherry. Simmer for 10 min. or until dry. Add mushrooms and cook. Remove from heat and stir in sour cream. Chill. Roll 1-inch balls of dough into circles, fill and fold over. Bake on an ungreased sheet at 350° for 23 min or so. Makes 24.

This is the right amount of filling for 24 plus a little for tasting.

From my friend Seena

cut vegetables (cabbage, carrots, green pepper, cucumber, onion)

4 tsp. sugar

9 Tbs. vinegar

3 Tbs. water

6 Tbs. vegetable oil

crushed garlic

Chop the vegetables. Combine the dressing ingredients and allow the slaw to marinate overnight.

From an old clipping, where it was called Salat Tangiers

1 ¹/₂   cups dry couscous

(pinch of saffron)

1 ¼  cups boiling water

½ tsp. salt

1 cup diced carrots

1 lg. green pepper, diced

1 cup cut green beans

1/3 cup chopped red onion

1/3 cup currants

½  cup slivered almonds

½  cup olive oil

¼ cup lemon juice

¼  tsp. cinnamon, a little salt

3 Tbs. orange juice

4 Tbs. chopped parsley

1 Tbs. fresh mint

Cover couscous and saffron with boiling water.  Let sit for 10 to 15 min. Makes a dry, fluffy couscous. Steam carrots, peppers and beans until barely tender. Add all. Whisk dressing and combine.