July 27, 1980 Cook again sometime - good. Although it looks like a production, Kusherie is surprisingly easy to make and contains high-quality protein: In Egypt plain yogurt is served as a side dish. Kusherie (Egyptian Rice and Lentils) Serves 6-8 1982 - quantity perfect for 8-9 of us. Rice and Lentils: Heat in heavy saucepan or covered skillet: 2 T. oil 1 c. lentils Brown lentils over medium heat 5 minutes, stirring frequently. Add: 3 c. boiling water or stock 1 t. salt Cover and cook 10 minutes over medium heat. Stir in: 1½ c. rice 2 c. boiling water or stock Bring to boil, reduce heat to low, cover, and simmer 25 minutes without stirring. Sauce: In a saucepan, heat together: ¾ c. tomato paste 3 c. tomato juice, tomato sauce, or pureed tomatoes 1 green pepper, chopped chopped celery leaves 1 T. sugar ½ t. salt 1 t. cumin ¼ t. cayenne pepper or crushed chilis to taste Bring sauce to boiling, reduce heat, and simmer 20-30 minutes. Browned Onions: Heat in small skillet: 2 T. oil Sauté over medium heat until brown: 3 onions, sliced 4 cloves garlic, minced To serve, put rice-lentil mixture on a platter. Pour tomato sauce over. Top with browned onions. Option: Omit the sauce (but not the browned onions) and serve with plain yogurt. Carolyn Yoder, Cairo, Egypt Basic Cooked Lentils T-S Serves 6 Bring to a boil and simmer 20 minutes: 1 c. lentils 2½ c. water 2 beef bouillon cubes 1 bay leaf 1 t. salt Flavor options: Curried Lentils Sauté together: ¼ c. margarine 1 large onion, chopped 1 clove garlic, minced Add: 1 t. salt 1-2 T. curry powder Fry briefly. Add to Basic Cooked Lentils with: 2 T. lemon juice chopped parsley Serve over rice. Sweet-Sour Lentils Reduce water by ½ c. in preparing Basic Cooked Lentils. When lentils are cooked, add: ¼ c. apple or pineapple juice ¼ c. cider vinegar ¼ c. brown sugar 1 clove garlic, crushed ½ t. cloves sautéed onion, if desired Heat to bubbly. Serve over rice. Easy Lentil Stew Add to lentils: ½ lb. diced ham, browned sausage, or browned ground beef ¾ c. tomato paste 2 c. water ¼ t. oregano 1 t. salt 1 onion, chopped 2 stalks celery, chopped 1 clove garlic, minced Bring to a boil, reduce heat, and simmer 20-30 minutes until vegetables are tender. Serve plain or over rice. Zona Galle, Madison, Wis. Becky Mast, State College, Pa. Marian Franz, Washington, D.C. 105