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.

Indian Pea Soup

INGREDIENTS:

4 oz. potatoes, peeled or diced
3 oz. onion, peeled and coarsely chopped
2 pt. chicken stock
3/4 inch cube, fresh ginger, peeled
1/2 tsp. ground coriander seeds
2 tsp. ground cumin seeds
5 tbsp. chopped fresh coriander
10 oz. shelled peas
3/4 tsp. salt
1/2 tsp. ground roasted cumin seeds
1/4 pt. heavy cream
1 tbsp. lemon juice

DIRECTIONS:

Combine the potato, onion, chicken stock, ginger, ground coriander and ground cumin in a pot and bring to the boil. Cover, turn heat low and simmer for 30 minutes. Fish out ginger and discard. Add fresh coriander, peas, salt, lemon juice and roasted cumin. Bring to boil and simmer 2 to 3 minutes until peas are tender. Pour into blender and blend until smooth. Put soup into a clean pot. Add cream and bring to a simmer and heat through. Serve 5 or 6.

INDIAN CHICKEN CURRY

Ingredients:

1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil


Directions:

Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.

CHICKEN CURRY INDIAN STYLE

ingredients:

3 1/2 lb. chicken
6 tbsp. natural yogurt
2 med. onions, grated
1/2 tsp. fresh ginger, grated
1 tsp. turmeric powder
1/4 tsp. cayenne pepper
1 1/2 tbsp. cooking oil
1/2 tsp. cumin seeds
2 1/2 tsp. salt to taste
2 med. potatoes, peeled and halved (depend how many pieces you want to serve per person)


Directions:

Take off skin and cut chicken into pieces. Wash pieces. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for 1/2 hour at least.

Heat oil in the saucepan. Fry potatoes until they are golden brown. Keep them aside. Fry cumin seed in the same oil for a minute or so. Pour chicken with the marinade in the pan. Fry for 3 or 4 minutes.

Pour contents of saucepan into the casserole. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes. Check whether chicken and potatoes are tender.

NOTE: You can omit potatoes, continue cooking chicken. Just add 1 cup of water and cook over medium heat until chicken is tender.