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Bhajan's Banquet
Card 1 Front:
Bhajan's Banquet
2 C mung beans 2 stalks chopped celery
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli...
2 T oil 2 onions, chopped
1 bell pepper chopped
1 t coriander ground
1 1/4 t turmeric
1 t garlic powder
pinch black pepper + cayenne
1 t cumin, ground
1 t celery seeds
1 t mustard ground
2/3 C soy sauce
Card 1 Back:
Wash rice & beans 3 times. Add 10 C. water
and cook for app. 45 min. When the beans
pop out of their skins, they are done. Then add
the vegetables and oil and cook till they are
soft. Lastly add spices, stir well, cook for
15 min. Add soy sauce during last 5 min.
Add water to facilitate cooking if necessary.
Serve dish with cheese melted on top
and garnished with sprouts. It is also
good with chopped tomato placed on each
serving & cheese melted over it. Serves
at least 8-10.
---
# Bhajan's Banquet
*Serves at least 8–10*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli
- 2 onions, chopped
- 1 bell pepper, chopped
- 1 tsp coriander, ground
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper
- Pinch cayenne
- 1 tsp cumin, ground
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
### For Serving
- Cheese (for melting on top)
- Sprouts (for garnish)
- Chopped tomato (optional)
## Instructions
1. Wash rice and beans 3 times.
2. Add 10 cups water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add the vegetables and oil and cook until they are soft.
4. Lastly, add spices, stir well, and cook for 15 minutes.
5. Add soy sauce during the last 5 minutes.
6. Add water to facilitate cooking if necessary.
7. Serve dish with cheese melted on top and garnished with sprouts.
8. It is also good with chopped tomato placed on each serving and cheese melted over it. -
Chicken Enchilada Casserole
Chicken Enchilada Casserole
1 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
2 cups cooked chicken
chopped.
1 4 oz. can green chili
peppers, rinsed, seeded,
and chopped.
3 tablespoons butter
1/4 cup all purpose flour
1 tsp. ground coriander
seed
3/4 tsp. salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cup shredded
montery jack cheese
12 6 inch tortillas.
In large saucepan cook
onion & green pepper in
the 2 tablespoons butter
till tender. Combine in a
bowl with chopped
chicken and green chili
peppers; set aside.
In same saucepan melt
the 3 tablespoons butter
Blend in flour, coriander,
and salt. Stir in
chicken broth all at
once; cook & stir till
thickened & bubbly. Remove
from heat; stir in sour
cream & 1/2 cup of cheese.
Stir 1/2 cup of the sauce
into chicken. Dip each
tortilla into remaining
hot sauce to soften;
fill each with about
1/4 cup of the chicken
mixture. Roll up. Arrange
rolls in a 13 x 9 x 2
inch baking dish; pour
remaining sauce
over. Sprinkle with
remaining cheese.
Bake uncovered, in
350° oven about
25 minutes or till
bubbly. Serves 6.
Card 1 Back: blank
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# Chicken Enchilada Casserole
*Serves 6*
## Ingredients
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 2 Tbsp butter
- 2 cups cooked chicken, chopped
- 1 (4 oz.) can green chili peppers, rinsed, seeded, and chopped
- 3 Tbsp butter
- 1/4 cup all-purpose flour
- 1 tsp ground coriander seed
- 3/4 tsp salt
- 2 1/2 cups chicken broth
- 1 cup dairy sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 12 (6-inch) tortillas
## Instructions
1. In a large saucepan, cook onion and green pepper in the 2 Tbsp butter till tender.
2. Combine in a bowl with chopped chicken and green chili peppers; set aside.
3. In the same saucepan, melt the 3 Tbsp butter. Blend in flour, coriander, and salt.
4. Stir in chicken broth all at once; cook and stir till thickened and bubbly.
5. Remove from heat; stir in sour cream and 1/2 cup of the cheese.
6. Stir 1/2 cup of the sauce into the chicken mixture.
7. Dip each tortilla into the remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up.
8. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese.
9. Bake uncovered in a 350° oven about 25 minutes or till bubbly. -
Bhajan's Banquet
From the desk of -
LOWELL E. WRIGHT
Charlotte S. Bhajan's Banquet
2 C mung beans 2 stalks celery, chopped
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli, chopped
2 T oil 2 onions, chopped
1 t coriander 1 bell pepper "
1¼ t turmeric
1 t garlic powder
pinch black pepper and cayenne
1 t cumin
1 t celery seeds
1 t mustard, ground
2/3 C soy sauce
Wash rice and beans well. Add water and cook for a
approx. 45 min. When the beans pop out of their sk
skins, they are done. Add vegetables and oil and c
cook until soft. Lastly add spices, stir well,
cook for 15 min. Add water to facilitate cooking
but not soupy (I haven't done this.) Serve dish
with cheese melted on top and garnished with
sprouts.
Card 1 Back: blank
---
# Bhajan's Banquet
*Recipe from the kitchen of Charlotte S. Wright*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 1 tsp coriander
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper and cayenne
- 1 tsp cumin
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli, chopped
- 2 onions, chopped
- 1 bell pepper, chopped
## Instructions
1. Wash rice and beans well.
2. Add water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add vegetables and oil and cook until soft.
4. Lastly add spices, stir well, and cook for 15 minutes.
5. Add water to facilitate cooking but not soupy. (Note on card: "I haven't done this.")
6. Serve dish with cheese melted on top and garnished with sprouts. -
Chicken Tandoori
CHICKEN TANDOORI
8 ounces plain yogurt
2 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoon salt
Dash pepper
Dash red pepper (cayenne) or to
taste
1 to 2 tablespoons vinegar
1 egg yolk
1 small broiler-fryer, cut up (or
enough chicken pieces to satisfy
2 appetites)
Combine yogurt, coriander, cumin, salt,
pepper, red pepper, vinegar and egg yolk
for marinade. Marinating chicken down to
the bone is essential. To help this process,
chicken should be skinned and cuts made
in thick meat areas. Add chicken to mari-
nade mixture and be sure they are covered
with marinade completely. Marinate in
refrigerator for 3 to 4 days. Bake chicken
in 350-degree oven for an hour, basting
with marinade, until tender. Serves 2.
Back: blank
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# Chicken Tandoori
*Serves 2*
## Ingredients
- 8 oz plain yogurt
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- Dash pepper
- Dash red pepper (cayenne), or to taste
- 1 to 2 Tbsp vinegar
- 1 egg yolk
- 1 small broiler-fryer, cut up (or enough chicken pieces to satisfy 2 appetites)
## Instructions
1. Combine yogurt, coriander, cumin, salt, pepper, red pepper, vinegar, and egg yolk to make the marinade.
2. Skin the chicken and make cuts in the thick meat areas to help the marinade penetrate to the bone.
3. Add chicken to the marinade mixture and be sure the pieces are covered with marinade completely.
4. Marinate in the refrigerator for 3 to 4 days.
5. Bake chicken in a 350°F oven for an hour, basting with marinade, until tender. -
Blueberry Liqueur
BLUEBERRY LIQUEUR
4 cups blueberries, fresh or dry
pack frozen
3 cups gin or vodka
1 cup water
½ teaspoon whole cloves
½ teaspoon whole coriander
2 cups sugar
Mash berries in glazed ceramic or glass
container. Add gin or vodka, water, cloves
and coriander. Cover container and let
stand at room temperature for 10 days.
Mixture should be a dark bluish-black col-
or.
Strain mixture through a fine sieve into
another glass or ceramic container. Dis-
card residue. Add sugar and stir until sug-
ar is dissolved. Let stand at room temper-
ature for 24 hours. Pour through a fine
mesh strainer or cheesecloth, bottle and
cap. Yields 1 quart.
Note: To keep sediment out of serving
glasses, pour carefully and slowly from
bottle.
Back: blank
---
# Blueberry Liqueur
## Ingredients
- 4 cups blueberries, fresh or dry pack frozen
- 3 cups gin or vodka
- 1 cup water
- 1/2 tsp whole cloves
- 1/2 tsp whole coriander
- 2 cups sugar
## Instructions
1. Mash berries in a glazed ceramic or glass container.
2. Add gin or vodka, water, cloves, and coriander.
3. Cover container and let stand at room temperature for 10 days. Mixture should be a dark bluish-black color.
4. Strain mixture through a fine sieve into another glass or ceramic container. Discard residue.
5. Add sugar and stir until sugar is dissolved.
6. Let stand at room temperature for 24 hours.
7. Pour through a fine mesh strainer or cheesecloth, bottle, and cap. Yields 1 quart.
8. Note: To keep sediment out of serving glasses, pour carefully and slowly from bottle.