Name: Ethiopian Dinner Menu
Ingredients: 8 Hungry people

In 1950, the great Scottish American preacher Peter Marshall stood before the United States Senate and he explained it this way: The modern challenge to motherhood is the eternal challenge – that of being a godly woman. The very phrase sounds strange in our ears. We never hear it now. We hear about every other kind of women – beautiful women, smart women, sophisticated women, career woman, talented women, divorced women, but so seldom do we hear of a godly woman… I believe women come nearer fulfilling their God-given function in the home than anywhere else. It is a much nobler thing to be a good wife than to be Miss America. It is a greater achievement to establish a Christian home than it is to produce a second-rate novel filled with filth. It is a far, far better thing in the realm of morals to be old-fashioned than to be ultramodern. The world has enough women who know how to hold their cocktails, who have lost all their illusions and their faith. The world has enough women who know how to be smart. It needs women who are willing to be simple. The world has enough women who know how to be brilliant. It needs some who will be brave. The world has enough women who are popular. It needs more who are pure. We need women…who would rather be morally right that socially correct

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
	Ethiopian	Ethiopian, D/g	1	Servings

INGREDIENTS

Hungry people

INSTRUCTIONS

For a good and enjoyable time, take the effort to prepare an Ethiopian
dinner. The typical dish could be inaccurately described as a stew,
but is not at all like the typical American stew of beef, potatoes
and carrots. The menu would include a variety of dishes.  Many of
these dishes can be made a day or two ahead of time and will reheat
well. The only thing we cook the day of the dinner party is the
breads and the cottage cheese dishes.
Two good books for recipes are: "The Frugal Gourmet on Our Immigrant
Ancestors" by Jeff Smith and "Sundays at Moosewood Restaurant", by the
Moosewood Collective. Both of these books are good references on
ethnic cooking in general. The second is vegetarian.
We have selected the following recipes for you to choose from:
Lamb and Cardamom (except we make it with beef) Spiced Cheese. Doro
Wat Chicken. Collard Greens and Cheese. Yemiser W'et (spicy lentil
stew) Yetakelt W'et ( spicy mixed vegetable stew)
All of these recipes call for a spiced clarified butter called Niter
Kebbeh.  We have included the recipe from each book.  They should be
interchangeable.
They all call for a spice mixture called Berbere.  The Moosewood book
uses a dry preparation.  The Frugal Gourmet book uses a mixture that
has an oil and wine base mixed in with the spices.  We would
reccommend making both and using each with the recipes from the
respective books. With experience, you may pick a favorite one and
convert the measurement from one recipe to the other.
One of the most important ingredients to the Ethiopian meal is the
bread, which is called Injera.  Try both recipes.  We prefer the
fermented version from the Moosewood book.
TO SERVE:  At an Ethiopian restaurant, the meal is served on a
communal tray.  A very large platter is covered with Injera,
overlapping to give a complete cover. Each separate dish is placed on
the Injera. On the table there is another plate with several Injera
rounds folded into quarters. To eat, one takes a hand sized piece of
the bread, folds it around a portion of one of the dishes on the
common tray, picks it up and eats. There are no utensils other than
the bread.
Posted to MM-Recipes Digest V3 #219
Date: Tue, 13 Aug 1996 08:16:06 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)

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