Get the latest Still recipes from Group Recipes. http://www.grouprecipes.com/tag/still Sometimes known as pastilles, borekas come from the Turkish Sephardic tradition. These turnovers make an enticing appetizer or delicious side dish, and can be stored in the freezer before baking. http://www.grouprecipes.com/90458/turkish-turnovers--borekas.html Delicious easy Holiday side dish http://www.grouprecipes.com/78817/brandied-cranberry-sauce.html I devised this myself.Had a sweet tooth and now not eating wheat.Easy to put together,even easier to enjoy. The only thing wrong with this recipe is that I did not have any ice cream in the house! http://www.grouprecipes.com/53074/wheat-free-blueberry-maple-crisp.html Nothin' like down home cookin'! http://www.grouprecipes.com/50229/chicken-and-dumplings.html I'm always trying to tweak muffin recipes to make them healthier (less sugar, whole grain, no oil or butter, no eggs) but still taste good. I always have a muffin for a snack between breakfast and lunch. To make these vegan, use soy milk instead of regular milk. If you don't like blueberries, or don't have any around, put in your favourite dried chopped fruit instead. (If you do opt for dried fruit, up the milk to 3/4 or 1 cup - I cut back on the milk because the blueberries make the muffin mushy and wet if there's too much milk). http://www.grouprecipes.com/44007/whole-wheat-blueberry-muffins.html The following recipe was transcribed ver batim from The Woman's Club Cook Book of Tried & True Recipes San Antonio, Texas Date :1856 http://www.grouprecipes.com/35968/antique-candy-sierra-delight.html This is an authentic recipe a Spanish friend taught me. Great if you're on a budget, cooking for a group, or just have a ton of garlic you don't know what to do with!! Easy, and oh so good. I'll try to add photos one of these days. http://www.grouprecipes.com/29983/garlic-soup-sopa-castellana.html Traditionally pastillas are huge labor intensive concoctions. Scaling down the size of pastilla doesn't take a single bit away from it's flavor, but reduces preparation time and effort considerably. If pastilla sounds like bastila to you, that is because that's exactly what it is. As usual, Algerians have a variety of pastilla preparations. If the name sounds Spanish too, well that's because it is a Spanish name. There is an antecedent to this dish in the anonymous thirteenth century Hispano-Muslim Cookbook which describes chicken wrapped in many paper thin sheets of dough. I do have a copy of the anonymous cookbook, but I did not make the connection until I read about it in Clifford Wright's A Mediterranean Feast. http://www.grouprecipes.com/7931/algerian-pastilla-beestiya.html