1 C Dry Lentils, rinsed and drained
1 can (28 fl oz) Diced Tomatoes
2 Potatoes, diced
2 Carrots, sliced
4 T Oil
2 Onions, chopped
1 T Garlic, minced
1 Bay leaf
2 T Curry Powder
1 t Salt
1 t Black Pepper
1 t Cumin
1 t Corriander
4 cups Broth or 4 cups Water + 4 T of Beefish
Sautee Onion, Garlic and seasonings in the oil. Then add other ingredients. Slow cook for 8-10 hours. Remove Bay leaves before serving.
1T Fresh Parsley, chopped
3-4 T Onions, chopped
1-2 Dill Pickles, chopped
1/2 cup Celery, chopped
Mayo and Pickle juice to thin to similar consistency as tartar sauce.
Mix and use for topping on spuds or w/skallops.
2 cans of garbanzos
1 onion chopped fine
1 qt tomato juice
salt to taste
Boil together until tender.
Dumplings:
2 eggs, well beaten
1 t Sugar
3/4 cup milk
3/4 cup flour
pinch salt
2 T Butter
1 egg, add later.
To beaten eggs, add sugar, salt, flour and milk. Pour into frying pan containing the melted butter. Stirl until cooked like scrambled egg but not brown. Cool, when about to serve, bean 1 more egg into mixture. Drop by spoonful into soup. Boil with cover on for 10 minutes. May add sprinkle of chopped parsley over the top.
2 cups Split Peas, dry
2 stalks Celery, chopped
2 qts. cold water
2 carrots, chopped
1 onion, chopped
1/4 t Thyme
1/4 t marjoram
1 bay leaf
Dash Cayenene
Salt to taste
Cover and cook until peas are soft. Serves 6-8
2-3 cups Boiled Potatoes, diced
2-3 hard boiled eggs
1 large dill pickles, finally diced
1 T Finely chopped Onion
1 T Chopped pimento or Red Pepper
1 t Paprika
1-2 T Finely choppped Fresh Parsley
A small amount (1/4 cup) of Celery, if desired.
1/2 cup Mayonaise (thinned with 1 or 2 T of Dill pickle juice)
Mix all together. Add more mayo if needed for good consistency. This will probably serve 4-6.
Sautee:
1/2 Stick Margarine - melted
1 small onion chopped
Add:
2 cups Cottage Cheese
~1T La Choy Soy Sauce
1 pkg George Washington Broth
3 eggs
2 cups? of special K
Bake in greased Pie Plate
350 deg F 30-45 minutes.
In a heavy skillet, fry for 7 to 8 minutes:
2T Oil
1.5 cups Slivered Onions
1T ground Garlic
2.5t grated fresh ginger
Add the following masalas (spices), stir well and fry for another minute. Watch carefully as spices can burn easily.
1 T Salt
1 t Cumin
1 t Turmeric
1 t Ground Coriander
1 t Cayenne Pepper
1/4 t. ground fennel
1T Water
Add and simmer 1/2 hour to blend the flavors. Longer is better.
1/4 cup Water
1 cup Chopped tomatoes (1 can of diced tomatoes)
1/2 cup Plain yogurt (add it slow to hot mixture or it will hurdle)
1 T Lemon Juice
2 T Finely chopped fresh Cilantro
1 t garam masala (Indian Curry Powder)
Chicken
I feel that the most tasty is to use the frozen Worthington Chicken Roll slice in 1" slices and then cut each slice into 'bite-size' pieces. When this is not available, the canned Fri-Chik makes a good alternative. Sandi Hann makes 'chicken-like' tofu cubes that may work very well.
This is primarily a 'family' size recipe-- I usually double or triple it as it is a favorite for our family.
