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.