Free Online Recipes

1/2 c Major Grey’s chutney

1/2 c Chopped almonds, toasted

1 ts Curry powder

1/2 ts Dry mustard

Bring cream cheese to room temperature. Mix all ingredients together well. Pack in a crock. Chill. Serve with crackers or use spread to stuff dates or celery. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

1 Onion, finely chopped

1 Garlic clove, chopped

8 oz Chicken livers

2 t Curry powder

1/2 c Chicken stock

2 Hard-boiled eggs, shelled

Salt to taste Fresh ground pepper to taste 2 pn Cayenne pepper

Fresh bay leaves (opt) Lemon slices (opt) Crusty bread Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers and cook gently 5 minutes, stirring constantly. Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5 minutes, stirring and turning livers frequently. In a blender or food processor, process chicken liver mixture and hard-boiled eggs to a smooth puree. Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or terrine. Smooth surface. Melt remaining butter in a saucepan and pour over surface of pate. Let set slightly, then garnish with bay leaves and lemon pieces, if desired. Chill several hours or overnight before serving with bread. VARIATION: Add curry powder to taste to melted butter topping.

1 lb Broccoli slaw

1 tb Orange peel, grated

3/4 c Orange juice

2 1/2 tb Maple syrup

1 ts Cornstarch, mixed with

1 tb Water

Salt & pepper, to taste
—–GARNISH——————
Minced parsley Cilantro
——FOR SERVING——
Cooked brown or white rice Broccoli cole slaw is available in plastic bags in the produce section; it contains shredded broccoli, red cabbage and carrots. In a 10 to 12 inch skillet, stir the curry powder over medium heat until it smells toasted, about 2 minutes. Add broccoli slaw, orange peel, orange juice and maple syrup. Boil over high heat for about 8 minutes, or until vegetables are cooked tender-crisp, stirring frequently. Stir cornstarch mixture and add to vegetables. Stir until boiling. Add salt and pepper to taste. Serve hot over cooked rice. Garnish with chopped parsley or cilantro, if desired. Can be prepared in advance, refrigerated and served cold as a salad.

1/3 c Evaporated milk

1/2 ts Salt

1 1/2 ts Curry powder

1 lb Ground beef

In large mixng bowl, thoroughly combine crumbs, milk, salt & curry powder. Add beef, blend well. Shape into 48 1″ balls. TO MICROWAVE 12 MEATBALLS IN CIRCLE ON PAPER PLATE: Cover plate w/wax paper. Microwave at HIGH 2-3 minutes, rotating dish 1/4 turn after 1 minute. Serve with Sweet-Tart Sauce

2 tb Mango chutney

1 ts Turmeric

1 ts Curry powder

Heat oven to 350F. Mix together the mango chutney, turmeric & curry powder. Mix in the almonds, ensuring that they become well coated. Spread them on a non-stick baking sheet. Bake for 10 minutes. Spread them no plates to cool. Store almonds in covered containers & add them to salads or serve with drinks. Gail Duff, “A Book of Herbs & Spices”

Salt 16 oz Plain yogurt

3 tb Minced fresh basil

2 tb Minced fresh mint

1 tb Minced green onion

1 sm Clove minced garlic

Salt Freshly ground pepper Cut cucumber into 1/8-inch-slices, place in colander and sprinkle with salt. Drain 30 minutes. Rinse cucumber and pat dry. Combine yogurt, basil, mint, onion and garlic in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.)

-1/4-inch thick 2 md Onions, thinly sliced and

-separated into rings 4 T Flour

Salt and pepper to taste 2 c Catsup

2 T Butter or margarine

1. Alternate layers of cucumbers and onions in a deep, 2 1/2- quart,

heat-resistant, non-metallic casserole. Sprinkle each layer with flour, salt and pepper. 2. Pour catsup over all.

3. Place chunks of butter on top.

4. Heat, covered, in Microwave Oven 15 minutes or until onions are tender.

-grated 1 Small onion, finely grated

4 tb Lemon juice

1 tb Fresh parsley, chopped

1 tb Fresh tarragon, chopped or 1

-1/2 tsp dried 3 tb Mediu,-dry sherry

2 tb Plus 1 tsp gelatin

2 c Chicken stock

Salt and pepper Filling: 1 1/4 c Shredded chicken

1 c Chopped celery

1 Finely chopped scallion

2 tb Lemon juice

3 tb Mayonnaise

salt and pepper In large bowl, thoroughly mix cucumber, onion, lemon juice, parsley and tarragon. Pour sherry into medium-size bowl, sprinkle in the gelatin, let soften for a few minutes. Bring stock to boil, pour over gelatin and stir until dissolved, then turn into cucumber mixture, mix thoroughly, season to taste, pour into 5 cup ring mold, chill until set. Prepare filling by combining all ingredients and mixing well. Turn cucumber mold out onto dish and fill center with chicken salad. Serve with rounds of toast or hot crunchy bread. Serves 6 – 8 This refreshing dish even tastes as if it is good for you. A most appropriate starter (or even a light lunch dish, served with a salad), for Pisces, the most fluid of all the water signs, who will naturally respond to the rhythmic curves suggested by this shimmering form.

– seeded & diced 1 sm Fennel bulb, trimmed &

– finely slivered 1 ea Granny Smith apple, cored,

– quartered & sliced 2 ts Lemon juice

2 tb Walnuts, chopped & toasted

———VINAIGRETTE———–
2 tb Orange juice

2 tb Walnut oil

1 tb Fresh mint

1 tb Cilantro, chopped

1/8 ts Paprika, sweet or hot

Salt & pepper SALAD: Combine salad ingredients, except walnuts, in a serving bowl & gently mix. VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified. Season with salt & pepper & pour over salad. Serve immediately or marinate, covered, in the fridge for 1 to 2 hours. Toss before serving & garnish with toasted nuts. Yamuna Devi, “Yamuna’s Table”

10 oz Spinach; fresh, washed and

-stems removed 2 Eggs

1 ct Cholesterol-free egg replace

-ment; liquid (8 oz.) 1/2 c Parmesan cheese; grated

1/2 c Skim milk

1 ts Tarragon; fresh (or 1/2 tsp

-dried) 1/2 ts Black pepper; freshly

-ground 1/4 ts Salt

1. Preheat oven to 375 F. Lightly coat an 8-inch pie pan with non-stick

cooking spray. 2. In a 3-quart saucepan cook the mushrooms and spinach until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and squeeze spinach to remove excess moisture. Chop spinach lightly, and set mushrooms and spinach aside. 3. In a medium-sized bowl whisk together the eggs and defrosted egg replacement, then stir in the grated cheese, milk, tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. 4. Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on middle oven shelf. Let cool for 10 minutes to set before cutting. Cut into 16 wedges. Yield: Makes 16 thin wedges. Each serving has approximately 55

calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated fat, 1.1 g. saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol, 0.8 g. fiber, 145 mg. sodium, 84 mg. calcium. Exchanges per serving: 2/3 meat, 1/2 vegetable.