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These recipes are favorites. We hope you will
enjoy them as much as we do.
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Carmel Apple Salad
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1 14oz. can crushed pineapple
½ cup sugar and 1 tbsp flour combined
1 beaten egg white
2 tbsp cider vinegar
Heat in a med. Saucepan on med. low, cook until thick while
stirring occasionally. |
cool mixture completely
fold mixture together with
4 cups chopped granny smith apples
1 cup cocktail peanuts
1 8 oz. container of Cool Whip
top with additional nuts |
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Chick Peas with Garlic and Ginger
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| 3 medium tomatoes peeled and finely
chopped or 1 28 oz can diced and drained
10 cloves garlic, peeled and chopped
a piece of fresh ginger 1 inch wide/ 2 inches long,
peeled & chopped
5 Tbs. vegetable oil
a pinch of ground asafetida
1/2 tsp. ground turmeric
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2 15 oz. cans chick
peas/drained
4 medium potatoes freshly boiled &
peeled
2 tsp. salt
1/8 tsp. black pepper
1/2 tsp. cayenne pepper (less if
desired)
2 Tbs. lemon juice
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| Put tomatoes,
garlic and ginger into blender and blend until you have a smooth paste.
Heat oil in a large frying pan or a 10 inch heavy
bottomed pot over a medium flame. When hot put in the asafetida.
After a few seconds, as soon as it sizzles and expands, pour in the
paste from the blender, (keeping face averted it splatters)
and add the turmeric. Stir and fry this for 1 to 2 minutes. Now add
the chick peas. Quarter the potatoes (I just cut them up whatever
size I’m feeling like) and add them as well. Put in salt, black
pepper, cayenne pepper, and lemon juice. Bring to a boil, cover,
lower heat and simmer gently for 30 minutes. (Depending on
desired consistency, I have simmered this for up to 4 hours I think
it tastes best the next day when everything has sat together.)
Quick tip- I boil and cut the potatoes ahead of time
then it only takes a few minutes to actually prepare. serves 4
hungry people.
Great with Indian bread / and yogurt or cucumber
relish as an accompaniment.
ENJOY!
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Recipe for Sweet Rice Pilaf or Sweet Yams
For Sweet Rice:
- 1 cup rice
- 2 cups water
- dash of saffron
Bring water to a boil in a med. saucepan. Add rice and a dash of
saffron. Lower heat. As water is absorbed, reduce heat down to simmer.
Cook rice until soft.
In larger saucepan
- melt 1/4 lb. butter
- add 1/4 tsp. cinnamon
- add 1/4 tsp. grnd cardommon
- add 1 tsp. whole cloves
- 1 cup mixed nuts (and raisins)- cashews, almonds, pistachios,
golden raisins, etc.
Stir fry this mixture
Add cooked rice and mix thoroughly on low heat.
Add sugar and mix on low heat for a few minutes.
Remove from heat and serve or allow to cool.
For Sweet Yams-
- peel 1 lb. yams or sweet potatoes, cut into bite size chunks
and steam cook until tender.
- substitute yams for rice in the recipe above.
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Chai |
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Single batch
2 QT water
2 cup cardomon pod
3/4 cup whole cloves
1 4 inch unpeeled
ginger root sliced into 10 pieces
1 heaping tablespoon whole peppercorns
12 cinnamon sticks
boil 25 minutes
add 12 tea bags ( Earl Grey / Darjeling or mix )
boil 5 minutes
add 1 gallon milk slowly (milk can be heated
before)
add 1 heaping cup sugar
heat until hot
DO NOT BOIL
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Double batch
4 QT water
4 cups cardomon pod
1 1/2 cup whole cloves
2 4 inch unpeeled
ginger root sliced into 10 pieces
2 heaping tablespoon whole peppercorns
24 cinnamon sticks
boil 25 minutes
add 24 tea bags ( Earl Grey / Darjeling or mix )
boil 5 minutes
add 2 gallon milk slowly (milk can be heated
before)
add 2 heaping cup sugar
heat until hot
DO NOT BOIL
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