Browse Items (6 total)

• 
  Textcategory:Otherdecade:1970s...7 more

  Chile Sauce

  Chile Sauce
  Lena's 1973
  1 gal. ripe Tomatoes peeled + party cooked
  (Drain of most liquid for juice)
  2/3 c. copped onions 2c. vinegar
  1 1/2 c. white sugar 5 tsp. Salt
  1 tsp. nutmeg 2 tsp. ginger
  3/4 tsp Tabasco Sauce 1 tsp. cinnamon
  1/2 tsp. curry powder 1 tsp. Mustard
  Stir all together and boil
  2 hrs. or until thick enough.
  
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  # Chile Sauce
  *Recipe from the kitchen of Lena — 1973*
  
  ## Ingredients
  
  - 1 gallon ripe tomatoes, peeled and partly cooked (drain off most liquid for juice)
  - 2/3 cup chopped onions
  - 2 cups vinegar
  - 1 1/2 cups white sugar
  - 5 tsp salt
  - 1 tsp nutmeg
  - 2 tsp ginger
  - 3/4 tsp Tabasco Sauce
  - 1 tsp cinnamon
  - 1/2 tsp curry powder
  - 1 tsp mustard
  
  ## Instructions
  
  1. Peel and partly cook tomatoes; drain off most of the liquid (reserve for juice if desired).
  2. Stir all ingredients together.
  3. Boil for 2 hours or until thick enough.
• 
  Textcategory:Maincuisine:Indian...8 more

  Bridget's Mulligatawny

  BRIDGET'S MULLIGATAWNY
  
  1 Tbs butter
  1 Rasher bacon chopped (optional)
  1 Onion - sliced
  3 level tsp curry powder
  1/2 " " turmeric
  2 Granny Smith apples
  2 Carrots, peeled & chopped
  6 dried apricots, chopped
  1 large ripe tomato, skinned + chopped
  2 litres (8 cups) good chicken stock (or
  bullion cubes w/ water)
  Squeeze of lemon juice
  
  Back:
  Melt butter in large saucepan, add bacon
  Saute onion untill soft and glossy.
  Add curry + turmeric — saute one minute
  Add rest of ingredients — simmer for
  about 3/4 hour. Run through processor
  Reheat and add lemon juice and taste
  for salt.
  Serve with whipped cream and a
  lemon slice + parsley
  Traditional garnish is boiled rice.
  
  ---
  
  # Bridget's Mulligatawny
  
  *Recipe from the kitchen of Bridget*
  
  ## Ingredients
  
  - 1 Tbsp butter
  - 1 rasher bacon, chopped (optional)
  - 1 onion, sliced
  - 3 level tsp curry powder
  - 1/2 tsp turmeric
  - 2 Granny Smith apples
  - 2 carrots, peeled and chopped
  - 6 dried apricots, chopped
  - 1 large ripe tomato, skinned and chopped
  - 2 litres (8 cups) good chicken stock (or bouillon cubes with water)
  - Squeeze of lemon juice
  
  ## Instructions
  
  1. Melt butter in a large saucepan. Add bacon and sauté onion until soft and glossy.
  2. Add curry powder and turmeric — sauté one minute.
  3. Add rest of ingredients. Simmer for about 3/4 hour.
  4. Run through processor (blend until smooth).
  5. Reheat and add lemon juice. Taste for salt.
  6. Serve with whipped cream and a lemon slice and parsley.
  7. Traditional garnish is boiled rice.
• 
  Textcategory:Maincuisine:Indian...9 more

  Shrimp Ginger Curry

  SHRIMP GINGER CURRY
  
  ½ cup butter or margarine
  ½ cup finely chopped onion
  
  ½ cup finely chopped celery
  2 cloves garlic, minced
  1½ to 2 tablespoons peeled, grated
  fresh ginger
  1½ to 2 teaspoons curry powder
  ⅓ cup flour
  3 cups light cream or milk
  2 teaspoons lime juice
  1 teaspoon salt
  1 pound medium prawns, cooked,
  shelled and deveined
  
  Condiments:
  Dry roasted peanuts
  Toasted coconut
  Raisins
  Chutney
  
  In skillet, melt butter. Add onion, celery
  and garlic; saute until tender. Add ginger,
  curry and flour; heat until bubbly. Re-
  move from heat; stir in cream, lime juice
  and salt. Cook and stir over low heat,
  until thickened. Add shrimp; heat
  through. Serve over hot cooked rice. Pass
  suggested condiments. Makes 4 to 6 serv-
  ings.
  Note: 1½ to 2 cups cubed, cooked
  chicken may be substituted for the
  shrimp. Use 1½ cups each chicken broth
  and light cream for liquid.
  
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  # Shrimp Ginger Curry
  
  *Makes 4 to 6 servings*
  
  ## Ingredients
  
  - 1/2 cup butter or margarine
  - 1/2 cup finely chopped onion
  - 1/2 cup finely chopped celery
  - 2 cloves garlic, minced
  - 1 1/2 to 2 Tbsp peeled, grated fresh ginger
  - 1 1/2 to 2 tsp curry powder
  - 1/3 cup flour
  - 3 cups light cream or milk
  - 2 tsp lime juice
  - 1 tsp salt
  - 1 lb medium prawns, cooked, shelled and deveined
  
  ### Condiments (for passing at table)
  
  - Dry roasted peanuts
  - Toasted coconut
  - Raisins
  - Chutney
  
  ## Instructions
  
  1. In a skillet, melt butter. Add onion, celery and garlic; sauté until tender.
  2. Add ginger, curry powder and flour; heat until bubbly.
  3. Remove from heat; stir in cream, lime juice and salt.
  4. Cook and stir over low heat until thickened.
  5. Add shrimp; heat through.
  6. Serve over hot cooked rice. Pass suggested condiments at the table.
• 
  Textcategory:Maincuisine:Indian-inspired...9 more

  Curried Casserole (Turkey, Chicken or Veal)

  CURRIED CASSEROLE
  (TURKEY, CHICKEN OR VEAL)
  
  3 cups cooked rice
  1 medium onion, chopped
  1 tart apple, diced
  ¼ cup butter or margarine
  ¼ cup flour
  1 to 2 teaspoons curry powder
  1 teaspoon salt
  ¼ teaspoon powdered ginger
  1 cup milk
  1 cup turkey or chicken broth, or 1 cup water
  plus 1 chicken bouillon cube
  2 cups cubed cooked turkey, chicken or veal
  Chopped parsley
  
  Cook rice according to directions on package. Pan-fry
  onion and apple in butter or margarine in a large skillet
  until onion is transparent, but not browned. Combine
  flour, curry powder, salt and ginger and sprinkle over
  the onion and apple. Stir to blend. Add milk and broth
  gradually; stir and cook until thickened. Simmer gently 2
  or 3 minutes. Add turkey, chicken or veal. Heat. Taste
  and add more curry powder if desired.
  Place cooked rice in a shallow 1½ or 2 quart casserole.
  Pour curry mixture over rice. Sprinkle chopped parsley
  over curry. Bake in a slow oven, 325 degrees, for 30
  minutes or until bubbly. Serve hot with two or three
  condiments, such as chutney, chopped peanuts, finely
  chopped hard-cooked eggs or chopped cooked bacon.
  Yields 6 to 8 servings.
  
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  # Curried Casserole (Turkey, Chicken or Veal)
  
  *Yields 6 to 8 servings*
  
  ## Ingredients
  
  - 3 cups cooked rice
  - 1 medium onion, chopped
  - 1 tart apple, diced
  - 1/4 cup butter or margarine
  - 1/4 cup flour
  - 1 to 2 tsp curry powder
  - 1 tsp salt
  - 1/4 tsp powdered ginger
  - 1 cup milk
  - 1 cup turkey or chicken broth, or 1 cup water plus 1 chicken bouillon cube
  - 2 cups cubed cooked turkey, chicken, or veal
  - Chopped parsley
  
  ## Instructions
  
  1. Cook rice according to directions on package.
  2. Pan-fry onion and apple in butter or margarine in a large skillet until onion is transparent, but not browned.
  3. Combine flour, curry powder, salt, and ginger and sprinkle over the onion and apple. Stir to blend.
  4. Add milk and broth gradually; stir and cook until thickened. Simmer gently 2 or 3 minutes.
  5. Add turkey, chicken, or veal. Heat. Taste and add more curry powder if desired.
  6. Place cooked rice in a shallow 1 1/2 or 2 quart casserole.
  7. Pour curry mixture over rice. Sprinkle chopped parsley over curry.
  8. Bake in a slow oven at 325°F for 30 minutes or until bubbly.
  9. Serve hot with two or three condiments, such as chutney, chopped peanuts, finely chopped hard-cooked eggs, or chopped cooked bacon.
• 
  Textcategory:Sidecuisine:Indian...7 more

  Mixed Vegetable Curry

  MIXED VEGETABLE CURRY
  
  1 pound small potatoes, pared and
  cut in halves
  1 pound fresh green beans, cut in
  1-inch pieces
  3/4 pound carrots, pared, quartered
  lengthwise and cut in 1-inch
  pieces
  1 (9-ounce) package frozen peas
  1/2 cup butter or margarine
  1 tablespoon curry powder
  1 1/4 teaspoons salt
  1/8 teaspoon ground black pepper
  1/4 cup plain yogurt
  1 tablespoon tomato paste
  
  In a large covered saucepot cook po-
  tatoes, green beans and carrots together
  in boiling salted water to cover, until
  vegetables are barely tender, about 15
  minutes. Add peas; continue cooking until
  vegetables are just tender, about 5 min-
  utes. Drain.
  While vegetables are cooking, melt but-
  ter in a large skillet. Add curry powder,
  salt and black pepper. Saute until curry
  turns slightly browner, about 30 seconds.
  Add vegetables; stir to coat well. Simmer,
  until piping hot, about 5 minutes. Remove
  from heat. Combine yogurt and tomato
  paste. Stir into vegetables. Spoon onto a
  serving dish. Yields 5 cups, about 6 to 8
  servings.
  
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  # Mixed Vegetable Curry
  
  ## Ingredients
  
  - 1 pound small potatoes, pared and cut in halves
  - 1 pound fresh green beans, cut in 1-inch pieces
  - 3/4 pound carrots, pared, quartered lengthwise and cut in 1-inch pieces
  - 1 (9-ounce) package frozen peas
  - 1/2 cup butter or margarine
  - 1 Tbsp curry powder
  - 1 1/4 tsp salt
  - 1/8 tsp ground black pepper
  - 1/4 cup plain yogurt
  - 1 Tbsp tomato paste
  
  ## Instructions
  
  1. In a large covered saucepot cook potatoes, green beans and carrots together in boiling salted water to cover, until vegetables are barely tender, about 15 minutes.
  2. Add peas; continue cooking until vegetables are just tender, about 5 minutes. Drain.
  3. While vegetables are cooking, melt butter in a large skillet. Add curry powder, salt and black pepper. Saute until curry turns slightly browner, about 30 seconds.
  4. Add vegetables; stir to coat well. Simmer until piping hot, about 5 minutes.
  5. Remove from heat. Combine yogurt and tomato paste. Stir into vegetables.
  6. Spoon onto a serving dish. Yields 5 cups, about 6 to 8 servings.
• 
  Textcategory:Maincuisine:Indian...8 more

  Beef-Potato-Eggplant Curry

  BEEF-POTATO-EGGPLANT
  CURRY
  
  1 cup plain yogurt
  1 clove garlic, crushed
  1/4 teaspoon salt
  1/2 pound ground beef
  1/4 cup butter or margarine, divided
  1 eggplant (about 1 pound), peeled and
  cut in 1-inch cubes
  1 tablespoon curry powder
  4 medium potatoes, peeled if desired,
  cut in 1-inch cubes
  1 cup beef broth
  1/2 teaspoon salt
  
  In small bowl mix well yogurt, garlic
  and salt; cover and chill. In large
  heavy skillet brown beef; drain and set
  aside. Wipe out skillet. In same skillet in
  2 tablespoons butter sauté eggplant over
  medium heat, turning occasionally, until
  tender and lightly browned. Remove from
  skillet; set aside with beef. In same skillet
  in remaining 2 tablespoons butter cook
  curry powder briefly to release flavor. Add
  potatoes; sauté, turning occasionally, until
  lightly browned. Add broth to skillet. Cover
  and simmer 10 minutes or until potatoes
  are tender. Stir in reserved beef and egg-
  plant and salt. Cook until heated through.
  Serve with yogurt sauce. Makes 4 servings.
  Per serving: 362 cal, 17 g pro, 28 g car, 21 g
  fat, 84 mg chol with butter, 48 mg chol
  with margarine
  
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  # Beef-Potato-Eggplant Curry
  
  ## Ingredients
  
  - 1 cup plain yogurt
  - 1 clove garlic, crushed
  - 1/4 tsp salt
  - 1/2 pound ground beef
  - 1/4 cup butter or margarine, divided
  - 1 eggplant (about 1 pound), peeled and cut in 1-inch cubes
  - 1 Tbsp curry powder
  - 4 medium potatoes, peeled if desired, cut in 1-inch cubes
  - 1 cup beef broth
  - 1/2 tsp salt
  
  ## Instructions
  
  1. In a small bowl mix well yogurt, garlic, and salt; cover and chill.
  2. In a large heavy skillet brown beef; drain and set aside. Wipe out skillet.
  3. In same skillet in 2 Tbsp butter sauté eggplant over medium heat, turning occasionally, until tender and lightly browned. Remove from skillet; set aside with beef.
  4. In same skillet in remaining 2 Tbsp butter cook curry powder briefly to release flavor.
  5. Add potatoes; sauté, turning occasionally, until lightly browned.
  6. Add broth to skillet. Cover and simmer 10 minutes or until potatoes are tender.
  7. Stir in reserved beef and eggplant and salt. Cook until heated through.
  8. Serve with yogurt sauce.