Caribbean Beef Salad (Creamy Chutney Dressing)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DRESSING–
8 ounces plain low fat yogurt
1/4 cup sour cream
1/3 cup chopped Major Grey’s Mango Chutney
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/8 teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
SALAD–
1 pound deli roast beef — cut into 1/4″ slices
4 cups torn romaine lettuce leaves
1 large mango, peeled — cut into 3/4″ cubes
1 red bell pepper — cut into 3/4″ pieces

To make the dressing, combine the yogurt, sour cream, chutney, vinegar, lemon
juice, allspice, and pepper in a medium bowl.

Trim the fat from the roast beef. Stack the beef slices and cut lengthwise in
half and then crosswise into 1/2-inch-wide strips.

To serve, put the lettuce on a serving platter and arrange the beef, mango,
and bell pepper on top of the lettuce.

Drizzle 1/2 cup dressing over the salad and pass the remaining dressing
separately.

Serves 4 to 6

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Title: Pasta with Spicy Pea Sauce
Categories: Vegetarian, Kaz, Pasta, Foreign, Spicy
Yield: 2 servings

1 c Yellow split peas
1/2 tb Olive oil
1/2 Garlic clove
1/8 ts Chilli powder
1/4 ts Turmeric
1/4 ts Ground coriander
1/2 ts Ground allspice
1/8 c Lemon juice
1 ts Lemon rind
250 g Fresh fettucine
Fresh coriander sprigs

Preparation: crush the garlic clove and chop the onion.

1. Place the peas in a large pan. Cover with cold water.
Bring to the boil and boil, uncovered for 25 minutes.
Drain.

2. Heat oil in a pan. Add onion and garlic and cook over a
low heat for 2 minutes. Add the spices , stirring for
2 minutes.

3. Add the well drained peas, lemon juice and rind. Stir to
combine and cook over a low heat for 8-10 minutes.

4. Cook the pasta in a large quantity of boiling water until just
tender. Drain and place on a large serving plate. Pour sauce over
the pasta and garnish with the coriander leaves.

Serve immediately.

MMMMM

Date: Thu, 07 Jul 94 11:05:26 CDT
From: Jeanne Chappell

This is an easy/good recipe for Spanish Rice:

EASY SPANISH RICE
———————————————————————–

1 chopped onion | Saute’ in water till tender
1 chopped green pepper |

1 C uncooked rice
1/2 C canned tomatoes with green chilies (I use the diced Ro*Tel brand)
1/4 t ground turmeric
1 t ground cumin
salt (orginal recipe calls for 1/2 t salt – I do not add salt)
1 3/4 C water (original recipe calls for 2 C – I like my rice drier)

Add remaining ingredients to onion/green pepper
Bring to boil – Reduce heat and simmer till rice is done
(time will vary according to kind of rice used)

I have used both long grain brown rice and long grain Uncle Bens Converted Rice
(preferred by daughter) – both are good.

I frequently double the recipe and dump in the whole can of
green chilies (10 oz)

Title: Beer Biscuits
Categories: Breads Quick
Servings: 4

2 c Unbleached Flour
3 t Baking Powder
1 t Salt
1/4 c Shortening
3/4 c Beer

Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistency. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 – 12 minutes or until golden
brown.
Makes 12 to 15 biscuits.

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SWISS FONDUE #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c (1 lb) shredded aged Swiss
-Cheese
1/4 c All purpose flour
1 Clove garlic, halved
2 c Sauterne
1/2 ts Salt
1/2 ts Worcestershire sauce
1 d Of ground nutmeg

From: Arizona Cookbook

Toss together cheese and flour. Rub inside of saucepan
with garlic. Discard garlic. Add sauterne and heat
until bubbles rise. Over low heat add the cheese, 1/2
cup at a time, stirring until cheese is melted after
each addition. Add salt, Worcestershire sauce and
nutmeg. Transfer to fondue pot and serve with cubes of
French bread.

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Title: MAPLE MACADAMIA NUT PARFAIT
Categories: Desserts
Yield: 4 servings

1 c Maple syrup
1 c Cold water
1 pk Knox gelatine
1 x Macadamia or other nuts

Soak gelatine in 1/4 cup cold water 5 minutes. Bring syrup to boil.
Stir in gelatine – stir until clear. Add remaining cold water. Stir.
Refrigerate. When mixture is almost set, beat until fluffy. Put in
glasses, then into refrigerator. When serving, decorate with whipped
cream, nuts, cherries as desired. By Mrs. Forrest Curtis
From Maple Dessert Recipes by Massachusetts Maple Syrup Producers
Association P.O. Box 377 Ashfield, MA 01330

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Title: Lamb with Spinach (Dilli Ka Saag Gosht)
Categories: Lamb, India
Yield: 6 servings

8 tb Vegetable oil
1/4 ts Black peppercorns
6 ea Whole cloves
2 ea Bay leaves
6 ea Cardamom pods
2 ea Medium onions finely chopped
6 ea Garlic cloves chopped
1 ea Inch cube of ginger chopped
2 lb Cubed lamb
2 ts Ground cumin seeds
1 ts Coriander seeds
1/4 ts Cayenne pepper
2 ts Salt
5 tb Plain yogurt well beaten
2 lb Fresh spinach chopped
1/4 ts Garam masala

Heat the oil in a large pot over a medium-high flame.
When hot, put in the peppercorns, cloves, bay
leaves, and cardamom pods. Stir for a second. Now
put in the onions, garlic and ginger. Stir and fry
until the onions develop brown specks. Now add the
meat, ground cumin, ground coriander, cayenne pepper,
and 1q/2 of the salt. Stir and fry for a minute.
Add 1 tablespoon of the yogurt. Stir and fry for a
minute. Keep doing this until all yogurt has been
incorporated. The meat should also have a slightly
browned look. Add the spinach and the remaining
salt. Stir to mix. Keep stirring and cooking until
the spinach wilts completely. Cover tightly and
simmer on low heat for about 1 hour or until meat is
tender. Remove the lid and add the garam masala. Turn
the heat to medium. Stir and cook another 5 minutes
until most of the water in the spinach disappears and
you have a thick, green sauce. Remove the whole spices
and serve.

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Golden “Chicken” Patties

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 15 oz. cans garbanzo beans (chickpeas),drained — (reserve liquid)
1 1/2 cups uncooked *quick cooking* oats
2 cloves garlic — minced
1/2 teaspoon ground cumin
1/4 teaspoon red pepper
vegetable oil or nonstick cooking spray
TOPPING: veg gravy, mushroom gravy,
cranberry sauce, etc.

In a food processor or blender, process beans with about 1/2 cup of reserv
ed liquid, adding more liquid if necessary, to make a smooth paste. Add garlic
, cumin, red pepper, salt pepper and process to combine well.
In a medium mixing bowl, combine bean paste mixture with oats. Mix well,
adding additional bean liquid or oats as necessary to make a mixture that holds
together well and keeps its shape.
Shape mixture into 8 patties about 1/2″ thick. Heat oil in a skillet or s
pray a nonstick skillet with cooking spray. Over medium high heat, cook pattie
s until golden brown on each side, about 5 minutes.
Serve topped with vegetarian gravy, mushroom gravy, cranberry sauce, or othe
r topping of choice.

OTHER OPTIONS: Serve patties on a bun with “burger” toppings condiments. M
ixture can also be shaped into “nuggets” or “fingers” and fried until golden.

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Title: GLAZE FOR CORNED BEEF
Categories: Desserts
Yield: 6 servings

1 c Red Currant Jelly
2 ts Prepared Mustard
1 ts Prepared Horseradish

Blend above ingredients and spread on cooked corned
beef. Bake in 350 F oven for 15-20 minutes.

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12 oz. cleaned, sliced, cooked, drained leeks
5 oz. grated swiss cheese [regular or low-fat]
1 1/3 c. 1% milk
4 egg whites/1 egg yolk or 4 egg beaters
3/4 c low-fat bisquik
1/4 tsp salt
1/4 tsp pepper

Heat oven to 400!. Pam pie plate, 10×1.5". Mix leeks and 2c
cheese in plate. Beat milk, eggs, Bisquick, salt and pepper
until smooth. Pour into plate over leeks and cheese. Bake
until knife inserted in center comes out clean, 25-35 min.
Top with remaining cheese and bake 1-2 min longer until
cheese is lightly browned. Let stand 5 min before serving.
Garnish with tomato slices if desired.

Replace leeks with:
10oz thawed, drained chopped broccoli 2/3 c chopped onions, or
10oz sliced, cooked zucchini 1 chopped roasted red pepper, or
12oz miscellanious cooked grated veggies (carrots, zucchini,
summer squash, onions, etc)