Silky Sweet Potato Puree

INGREDIENTS

* 3 pounds whole sweet potatoes, pricked with a fork
* 1/2 teaspoon salt and freshly ground pepper, to taste
* 1/2 cup buttermilk
* 1/2 cup whole milk
* 6 tablespoons butter

DIRECTIONS

1. Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
2. Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Mini Sweet Potato Pies

INGREDIENTS

* 3/4 pound sweet potato, peeled and diced
* 1 (9 inch) refrigerated pie crust
* 3/4 cup evaporated skim milk
* 2 egg whites
* 1/4 cup white sugar
* 2 tablespoons brown sugar
* 3/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon ground cloves
* 1/4 cup halved cranberries (optional)

DIRECTIONS

1. Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
2. Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
3. Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
4. Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

Sweet Potato Salad

INGREDIENTS

* 2 pounds sweet potatoes, peeled and cubed
* 1 cup mayonnaise
* 1/2 cup packed brown sugar
* 1 cup chopped walnuts
* 1/2 cup raisins

DIRECTIONS

1. Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
2. In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

INGREDIENTS

* 1 tablespoon vegetable oil
* 1 onion, finely chopped
* 1 leek, chopped
* 1 pound peeled and diced pumpkin
* 3/4 pound sweet potato, peeled and cubed
* 1 quart vegetable broth
* 1 1/4 cups light coconut milk

DIRECTIONS

1. Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
2. Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

Sweet Potatoes With Feta Cheese

INGREDIENTS

* 2 large sweet potatoes, peeled and sliced
* 1 (4 ounce) package tomato basil feta cheese
* 1 tablespoon balsamic vinegar

DIRECTIONS

1. Place the slices of sweet potatoes into a microwave safe dish, and add just enough water to cover. Cook for 10 minutes in the microwave, or until starting to become tender.
2. Preheat the oven’s broiler. Place the sweet potato slices onto a greased broiler pan. Slice the feta cheese the best you can, and place a piece on top of each potato slice. Drizzle balsamic vinegar over all.
3. Place under the preheated broiler for about 6 minutes, or until cheese is lightly browned.

Southern Sweet Potato Bread with Pecans

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1 cup white sugar
* 2 eggs, beaten
* 1/2 cup vegetable oil
* 2 tablespoons milk
* 1 cup cooked and mashed sweet potatoes
* 1 cup chopped pecans
* 1/2 cup golden raisins

DIRECTIONS

1. Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8×4 inch loaf pan.
2. In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
3. Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

Easy Masoor Daal

INGREDIENTS

* 1 cup red lentils
* 1 slice ginger, 1 inch piece, peeled
* 1/4 teaspoon ground turmeric
* 1 teaspoon salt
* 1/2 teaspoon cayenne pepper, or to taste
* 4 teaspoons vegetable oil
* 4 teaspoons dried minced onion
* 1 teaspoon cumin seeds

DIRECTIONS

1. Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
2. Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

Indian Spiced Rice

INGREDIENTS

* 1 tablespoon canola oil
* 1 cup chopped onion
* 1 tablespoon minced fresh ginger root
* 1 clove garlic, minced
* 1/2 teaspoon ground coriander seed
* 1/2 teaspoon ground cardamom
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon ground cumin
* 1 1/4 cups dry jasmine rice
* 3/4 teaspoon salt
* 1/2 cup dry lentils
* 3 cups water
* 1 potato, peeled and diced
* 1 red bell pepper, chopped
* 1/2 cup green peas
* 3 tablespoons raisins
* 1 tablespoon butter (optional)

DIRECTIONS

1. In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently.
2. Pour the rice into the saucepan and saute the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour 3 cups of water into the pan, stir.
3. Place the potatoes into the pan. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes.
4. Place the bell pepper, peas, and raisins into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes, and lentils are tender. Stir in the butter, if you like. Serve and enjoy.

Okra Fry

INGREDIENTS

* 1 pound fresh okra
* salt to taste
* 2 teaspoons chili powder
* 3 tablespoons olive oil
* 1 pinch asafoetida powder
* 1/2 teaspoon brown mustard seeds

DIRECTIONS

1. Rinse okra and cut head and tail end off of each okra. Chop okra into small pieces.
2. In a small mixing bowl combine okra, salt, chili powder and asafoetida powder.
3. In a medium size skillet over medium-high flame heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to skillet and cover. Let fry 10 to 15 minutes. Serve hot.

Okra Fry

INGREDIENTS

* 1 pound fresh okra
* salt to taste
* 2 teaspoons chili powder
* 3 tablespoons olive oil
* 1 pinch asafoetida powder
* 1/2 teaspoon brown mustard seeds

DIRECTIONS

1. Rinse okra and cut head and tail end off of each okra. Chop okra into small pieces.
2. In a small mixing bowl combine okra, salt, chili powder and asafoetida powder.
3. In a medium size skillet over medium-high flame heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to skillet and cover. Let fry 10 to 15 minutes. Serve hot.

Mulligatawny Soup III

INGREDIENTS

* 1/4 cup butter
* 1/4 cup sliced onion
* 1/4 cup sliced carrots
* 1/4 cup chopped celery
* 1/4 cup chopped green bell pepper
* 1 apple - peeled, cored and sliced
* 1 cup chopped chicken breast meat
* 1/4 cup all-purpose flour
* 1 teaspoon curry powder
* 1/4 teaspoon chopped fresh mace
* 4 whole cloves
* 1 tablespoon chopped fresh parsley
* 1 cup stewed tomatoes
* salt and pepper to taste
* 1 cup cooked white rice
* 5 cups beef stock

DIRECTIONS

1. Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
2. Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
3. Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
4. Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
5. Add rice and boiling white stock. Serve.

Mulligatawny Soup I

INGREDIENTS

* 1/2 cup chopped onion
* 2 stalks celery, chopped
* 1 carrot, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1 1/2 teaspoons curry powder
* 4 cups chicken broth
* 1/2 apple, cored and chopped
* 1/4 cup white rice
* 1 skinless, boneless chicken breast half - cut into cubes
* salt to taste
* ground black pepper to taste
* 1 pinch dried thyme
* 1/2 cup heavy cream, heated

DIRECTIONS

1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.

Indian Meat Kabobs

INGREDIENTS:

2 lbs. lamb or beef, cubed
2 med. onions, finely grated
1 tsp. freshly grated ginger
Adolph’s meat tenderizer (optional)
1 tsp. chili powder
3 tsp. cumin powder
8 crushed cardamoms
1 tsp. crushed black pepper
1 lemon, sliced (decoration)
1 onion, sliced (decoration)

DIRECTIONS:

Place meat cubes, chopped or grated onion and rest of ingredients (except lemon and onion slices) in a mixing bowl and marinate overnight in the refrigerator. String on skewers and broil or barbecue 7 to 10 minutes to desired doneness. Serve garnished with sliced lemon and onion.

Indian Meat Loaf

INGREDIENTS:

1 1/2 lbs. ground beef
1 c. tomatoes
1/4 c. minced onion
1 egg
1 can tomato sauce
1 tsp. salt
1/2 c. cornmeal
1/4 c. green pepper, diced
1/4 tsp. pepper
1/2 c. creamed corn
1/4 tsp. sage

DIRECTIONS:

Mix and shape into meat loaf. Bake at 300 degrees for 1 1/2 hours.

Indian Meat Loaf

INGREDIENTS:

1 1/2 lbs. ground beef
1 egg
1/2 c. corn meal
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sage
1/4 c. chopped onion
1/4 c. chopped green pepper
1/2 c. cream style corn
1 1/4 c. canned tomatoes

DIRECTIONS:

Combine all ingredients, mixing well. Pack into greased 5×9 loaf pan. Bake in a slow oven (300 degrees) for 1 1/2 hours.

Indian Meat Loaf

INGREDIENTS:

1 lb. ground beef
1/2 lb. ground pork
1 egg
1/2 c. corn meal
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sage
1/2 c. chopped onion
1/4 c. chopped green pepper
1/2 c. cream style corn
1 1/4 c. canned tomatoes

DIRECTIONS:

Combine ingredients, mixing well. Pack into a 5 x 9 inch loaf pan. Bake in moderate oven (350 degrees) for 1 1/2 hours. 6 to 8 servings.

Indian Meat Loaf

INGREDIENTS:

4 c. corn flakes
1/4 c. chopped parsley
2 eggs, slightly beaten
2 tsp. salt
1 c. cream style corn
1/8 tsp. pepper
1/2 tsp. sage
1 c. cooked tomatoes
1 tsp. Worcestershire sauce
1/4 c. green pepper, diced
1 lb. ground beef
1 tbsp. chopped onion
1/2 lb. pork

DIRECTIONS:

Crush corn flakes slightly. Combine with all other ingredients and mix thoroughly. Spread in greased 9 x 9 inch pan. Bake in 350 degree oven for about 1 hour. Cut into squares and serve.

Chicken Curry Salad

INGREDIENTS:

4 chicken breasts, cut into strips and sauteed
3 c. cooked rice, cooled
1 tsp. curry
1/4 c. soy sauce
2 tsp. mustard
1 tbsp. oil
1 tsp. garlic
1 c. mayonnaise
1/4 c. green onions
1 c. cashews

DIRECTIONS:

Cut chicken into strips, saute and set aside. Blend soy sauce, mustard, oil, curry, and garlic. Add chicken; toss and allow to stand for 1 hour chilled. Stir in rice, onions, and mayonnaise until desired consistency and chill.

Before serving, add cashews. Serve on a bed of lettuce and garnish with parsley. Best when made the day before serving.

Chicken Curry Salad

INGREDIENTS:

9 chicken legs
3 celery stalks, diced
1 lb. red seedless grapes, sliced
1 c. light mayonnaise
2 tbsp. sweet-hot mustard
2 tsp. curry powder
1 pkg. chicken flavored rice with vermicelli

DIRECTIONS:

Boil chicken until fully cooked. Debone and skin; set meat aside in a bowl. Prepare and add celery and grapes. Add mayonnaise, mustard, and curry powder. Chill at least 15 minutes. Prepare rice according to package. Serve chicken over cooled rice. Serves 4.

Chicken Curry Saute

INGREDIENTS:

2 tbsp. butter
2 tsp. curry powder
1 lg. onion, sliced
1 lg. tart apple, peeled & chopped
1 broiler-fryer (2 1/2 lbs.), cut up
1 tsp. salt
1/4 tsp. pepper
Hot cooked rice

DIRECTIONS:

In large heavy skillet heat butter and curry over medium heat. Add onion and apple; stir about 2 minutes or until onion slices are coated with curry butter. Place chicken, skin side down, over onion apple mixture; season with salt and pepper. Cover tight and simmer over medium to low heat 25 minutes. Turn chicken pieces and simmer about 25 minutes longer or until tender. Serve with rice. Makes 4 servings.