Sweet Potato Pancakes

INGREDIENTS

* 1 pound sweet potatoes, peeled
* 1/2 cup all-purpose flour
* 1 teaspoon baking powder
* 2 teaspoons white sugar
* 1 teaspoon brown sugar
* 2 teaspoons curry powder
* 1 teaspoon ground cumin
* 2 eggs, beaten
* 1/2 cup vegetable oil for frying
* 1/2 cup milk

DIRECTIONS

1. Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
2. Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

Chrysanthemum Sweet Potatoes

INGREDIENTS

* 6 medium sweet potatoes, peeled and cubed
* 1/4 cup crushed pineapple, in juice
* 1/4 cup honey
* 3 tablespoons butter, melted
* 1/2 teaspoon grated lemon zest
* 1/2 cup chrysanthemum petals

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2. Place the sweet potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain.
3. Mash potatoes with pineapple, honey and butter using a whisk or electric mixer until smooth and creamy. Stir in the lemon zest and chrysanthemum petals. Transfer to the prepared baking dish.
4. Bake for 20 to 30 minutes in the preheated oven, until hot and fragrant.

Sweet Potato (Kumara) Wedges

INGREDIENTS

* 2 teaspoons vegetable oil
* 1/4 cup all-purpose flour
* 1 teaspoon paprika
* 1 teaspoon mustard powder
* 1 pinch salt
* 1/2 teaspoon ground black pepper
* 4 large sweet potatoes, cut into wedges

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
2. In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
3. Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

Indian Meatloaf

INGREDIENTS:

1 lb. ground beef
1 lb. ground pork
4 c. corn flakes
1 c. cream style corn
1 c. cooked tomatoes
1/4 c. green peppers, chopped
1/4 c. chopped onion
1/4 c. fresh parsley flakes
2 tsp. salt
1/2 tsp. sage
1/8 tsp. black pepper
1 tsp. Worcestershire sauce

DIRECTIONS:

Mix all ingredients thoroughly. Make into loaf and place in square pan. Bake at 350 degrees for 1 hour. If you would like you may put bacon strips on top of loaf after cooking for 30 minutes.

Indian Melon Salad

INGREDIENTS:

2 c. chicken breasts, poached and cut into 1/2 x 1/2 inch pieces
1 c. canned water chestnuts, cut into pieces
1 1/2 c. fresh green grapes, halved
1/2 c. celery, diced
1/2 c. (7 oz.) slivered almonds, toasted
4 honeydew melon “rings”

DIRECTIONS:

Place chicken breasts, a couple slices of onion, a carrot and a stalk of celery in a fry pan barely covered with cold water. Cover with a lid and simmer very slowly until tender. Drain, discard vegetables and cut up chicken and chill.
Toast almonds by putting in a single layer on a pan and putting them under the broiler until lightly toasted (golden brown). Cool.

For melon rings: cut about 2 inches off the end of the melon. Scoop out the seeds. Cut four, 1 inch slices into “rings”; cut off rind with a sharp knife. Chill.

Cut up the water chestnuts, grapes and celery and combine with the chicken. Add almonds just before serving. Toss with a dressing of:

INGREDIENTS:

2/3 c. mayonnaise
1/2 tsp. curry powder
1 tsp. soy sauce
1/4 tsp. salt

DIRECTIONS:

To assemble: put a melon ring on each plate and fill the center of the rings with the chicken mixture. Garnish with a cluster of grapes dipped in sugar.
Serve with hot rolls, iced tea and lemon sherbet with tea cookies for dessert.

Indian Mulligatawney

INGREDIENTS:

1 tbsp. oil
2 tbsp. butter
3/4 c. chopped onion
3/4 c. chopped carrot
3/4 c. chopped celery
2/3 c. chopped green pepper
1/2 c. chopped turnip
3/4 c. chopped apple
2 tsp. salt
1/2 tsp. crushed red pepper
1 1/2 tsp. curry powder
6 c. chicken stock
1 tbsp. cornstarch
1/4 c. cold water
1/4 c. tomato paste
2 c. diced cookie chicken
1 1/2 c. pureed garbanzo beans (canned)
Chopped parsley

DIRECTIONS:

Heat oil and butter in saucepan. Add chopped vegetables and apples, salt, red pepper and curry powder. Cook, stirring frequently, until onions are almost tender. Meanwhile, heat stock to boiling point. Make a smooth paste of cornstarch and water. Add to stock, stirring constantly, until stock returns to boil.
Add vegetables and remaining ingredients, except parsley. Heat to serving temperature. Serve garnished with parsley. NOTE: Salt can be reduced or eliminated.

Indian Nutmeg Cake

INGREDIENTS:

2 c. sugar
3/4 c. bacon drippings
1 1/2 c. raisins
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. salt
3 1/2 c. flour
1 tsp. soda
2 tsp. baking powder
1 c. chopped walnuts

DIRECTIONS:

Combine sugar, bacon drippings, 2 cups water, raisins, salt and all spices in 1 quart saucepan. Boil 5 minutes, stirring occasionally. Cool. Sift flour, soda and baking powder together. Add to raisin mixture. Add walnuts. Beat well. Pour batter into greased and floured 12 x 14 inch pan. Bake at 350 degrees for 40 minutes. Cool. Frost with powdered sugar.