Dimple Sharma, friend of my daughter, says she has modified this Chicken Masala traditional Indian cuisine recipe a little bit to make it simple for us. And she has promised more Indian cuisine recipes if we would like to have them.
Hobo Hamburger sounds quite tasty. It is a one-dish meal. This recipe is provided by Georgia Harper in Plains Pot Pourri.
Confetti Squash from our friends at New Vision Community Church’s Feeding the Flock uses fresh vegetables, dairy fresh milk and eggs and dried herbs and spices. It looks to be delicious.
Margaruite Nowell’s Broccoli Salad looks scrumptious! Make it the day before you want to serve it. We found this recipe in Northside Baptist Church’s book of recipes.
From New Vision’s Feeding the Flock cookbook, we have a ham and cheese quiche recipe contributed by Toni LaPierre, who is a veritable magician in the kitchen.
From The New York Times NEW Natural Foods Cookbook, by Jean Hewitt, we have Apple Spice Cookies. I can almost smell the spicy baking cookies just from the description! When I make these cookies, I think I will try apples in the food processor instead of grating them.
DIMPLE SHARMA’S
CHICKEN MASALA
Recipe from Reader of
The Apopka Chief and The Planter
1-1/2 pounds chicken, cleaned and washed well
2 tablespoons oil
2 small cinnamon sticks and 2 cloves
4 onions, finely sliced
Salt to taste
1 teaspoon ginger and garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red hot pepper powder OR finely chopped green hot pepper
1/2 teaspoon roasted coriander (cilantro) seeds powder (optional)
12 to 15 cashews
3 to 4 tomatoes, chopped
1/4 teaspoon garam masala powder
1/4 teaspoon black pepper powder
1/2 cup chopped cilantro leaves
Use a blender, add cashews and make a fine powder. Into the cashew powder, add chopped tomatoes and puree them finely. Put aside this cashew-tomato puree to rest.
In a pan, add oil and heat. Add sliced onions and cook them until soft. Add salt according to your taste, cinnamon sticks and cloves, mix and cook until the onions turn slightly brown in color.
Add ginger garlic paste and sauté for a few minutes to get rid of the raw smell. Add the washed chicken and roast the chicken until the color of the chicken changes. Into it, add turmeric powder, hot red pepper powder OR chopped green hot pepper, cilantro seeds powder, and mix well.
Roast the chicken by stirring on medium flame for a few minutes. Reduce the flame and cook the chicken for a few minutes until oil starts separating. Into this mixture, add the cashew-tomato puree. Mix well. Add garam masala powder, black pepper powder, mix and cook the chicken gravy for a few minutes until oil starts separating on low flame. Garnish it with freshly chopped coriander leaves and enjoy.
Note: This chicken masala recipe is a semi-dry and semi-gravy chicken curry. Enjoy it with rice or naan (which is an oven-baked flatbread). If you feel that the curry is too dry, then add some water to get a gravy and cook for a few minutes by covering it with a lid. Makes 4 servings.
GEORGIA HARPER’S
HOBO HAMBURGER
Recipe from
PLAINS POT POURRI,
Food Favorites of Plains, GA
2 pounds hamburger, seasoned as desired with salt, pepper, etc.
Potatoes, peeled and sliced for French fries
Carrots, sliced
Bell pepper, sliced into rings
Onion, sliced
Butter
Seasonings
Make 6 large patties, oval in shape. Place each patty on a large square of aluminum foil. Add a layer of Idaho potato strips (cut for French fries). Season. On top of this, place a layer of sliced carrots. Season. Add one ring of bell pepper and one slice of onion. Season and top with generous pat of butter.
Fold foil up and seal tightly, making six separate servings. Bake for 1 hour at 275 to 300 degrees. Serve with garlic bread and green salad.
EVELYN FLEISCHBEIN’S
CONFETTI SQUASH
Recipe from New Vision
Community Church’s
Feeding the Flock
4 cups cooked yellow squash
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup grated carrots
1 tablespoon margarine (for sauté)
2 tablespoons flour
1/4 teaspoon pepper
1/4 teaspoon dried chervil (optional)
1/4 teaspoon dried parsley
1/4 teaspoon dried dill weed
1 small jar diced pimento
2 eggs, beaten
1 cup milk
1 tablespoon margarine, melted
1 cup shredded cheddar cheese
1 cup cracker crumbs
Mash squash in bowl. Sauté vegetables in margarine and add to squash. Stir in flour and seasonings. Fold in eggs, milk and melted margarine. Mix well and pour into a greased 2-quart baking dish. Sprinkle with grated cheese and top with cracker crumbs. Bake in 350 degree oven for 45 to 50 minutes or until brown on top.
MARGARUITE NOWELL’S
BROCCOLI SALAD
Recipe from
Northside Baptist Church’s
cookbook
1 large bunch broccoli florets
1 cup raisins
1 cup celery
2 cups grapes, cut in half
1 cup almonds, slivered
1 cup sunflower seeds
1 small red onion
3 or 4 slices bacon, cooked, crumbled
Dressing for broccoli salad:
1 cup mayonnaise
1/2 cup white sugar
1 teaspoon balsamic vinegar
Mix all salad ingredients together. Put in crumbled bacon. Pour salad dressing in and toss. Refrigerate 24 hours.
TONI LAPIERRE’S
HAM & CHEESE QUICHE
Recipe from New Vision
Community Church’s
Feeding the Flock
Pastry for single-crust pie
3 beaten eggs
1-1/2 cup milk
1/4 cup sliced green onions (about 2)
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
3/4 cup chopped cooked ham
1-1/2 cup shredded Swiss cheese (aged Swiss is preferred)
1 tablespoon all-purpose flour
Prepare pastry and line pie plate as directed. Line unbaked pastry shell with a double thickness of heavy-duty foil. Bake in 450-degree oven for five minutes. Remove foil. Bake for five to seven minutes more or until pastry is nearly done. Reduce oven temperature to 325 degrees.
Meanwhile, in bowl stir together eggs, milk, green onions, salt, pepper, and nutmeg. Stir in ham. Toss together the cheese and flour. Add to egg mixture; mix well. Pour egg mixture into hot pastry shell. To prevent overbrowning, cover edge of crust with foil. Bake at 325 degrees for 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes six servings.
APPLE SPICE COOKIES
THE NEW YORK TIMES
NEW NATURAL FOODS COOKBOOK
Copyright 1982 by Jean Hewitt
1-3/4 cups whole wheat flour
1 cup quick rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup butter, softened
3/4 cup honey
1 teaspoon pure vanilla extract
2 eggs
1-3/4 cups grated unpeeled eating apples (6 or 7 medium)
1/2 cup raisins
1/2 cup snipped pitted dates
1/2 cup chopped walnuts
Preheat the oven to 350 degrees. Mix the flour, oats, baking powder, baking soda, salt, and spices in a large bowl. Cream the butter and honey until well blended.
Beat in the vanilla and eggs. Stir in the apples and dry ingredients. Add the raisins, dates, and nuts. Drop by teaspoons 2 inches apart onto oiled baking sheets. Bake for 12 to 15 minutes, or until well browned. Remove to racks to cool. Yield: 3-1/2 to 4 dozen cookies.
