1988 how traditional moussaka Recipes

russet baking potatoes , without a greenish cast and blemishes, olive oil, kosher salt

raw sunflower seeds, sunflower oil (or more ) or 1 -3 tbsp safflower oil (or more), sugar, to taste (your choice of sweetener ), sea salt , to taste

spaghetti sauce (i use del monte garlic and herb, or four cheese), tomato sauce, zucchini, chopped fine, sweet corn, red pepper, chopped fine (i use 1/2 red, 1/2 green ), carrot, grated, onion, chopped fine, stalks celery, chopped fine, olive oil, garlic, minced, brown sugar, basil, oregano, ground beef or 1/2 lb ground chicken, browned (optional), salt and pepper, spaghetti noodles or 6 oz boxes angel hair pasta or 6 oz boxes penne pasta, water

pork fat , from the belly,leaf fat and back fat (do not use ruffle fat or fat from internal organs as it is dark and soft, thus inferior), cheesecloth

whole turkey (allow 1 lb of uncooked turkey per person from an 8 to 12 lb turkey), salt , to taste, pepper , to taste, spices

firm tofu, crumbled, lemon juice, nutritional yeast flakes, tahini, tamari, water, dried basil, turmeric, garlic clove, minced, black pepper

orange, sliced (as many slices as you like), lemon, sliced (as many slices as you like), lime, sliced (as many slices as you like), maraschino cherries (as many as you like), fruit punch (as much as needed to fill the mold)

cool water, morton kosher salt or 1 cup diamond crystal kosher salt or 1/2 cup table salt, brown sugar, whole turkey

white flour, whole wheat flour, sugar, salt, baking soda, baking powder, ground cinnamon, butter or 3 tbsp margarine, cold and sliced into small pieces, vegetable shortening (i use crisco .), honey, molasses, water, vanilla extract

pumpkin (the small ones called pie s ), water, aluminum foil, salt (to taste )