Foods Recipes

1/2 ea Red cabbage

1/3 c Vinegar, white

1 ts Sugar

4 ea Cloves, whole

4 ea Peppercorns

1 ea Bay leaf

2 ts Coriander seeds

1 ts Butter

1 ea Apple, large, tart, peeled a

1 ea Onion, finely, chopped

1 x Salt and pepper

Finely slice cabbage; place in large bowl. Mix together vinegar, sugar, cloves, peppercorns, bay leaf and coriander seeds; mix with cabbage. Let stand for at least 15 minutes or up to 1 hour to blend flavors. In 12 cup (3 L) microwave-safe dish, microwave at High for 1 minute. Stir in cabbage mixture along with apple; cover with lid or vented plastic wrap and microwave at High for 20 minutes or until cabbge is tender, stirring every 5 minutes. Remove bay leaf and cloves. Season with salt and pepper to

taste.

3 lb Round Steak, 1/2" Thick

2 lb Potatoes

8 oz Tomato Sauce

1 1/2 ts Salt

1/2 ts Ground Pepper

1/2 ts Ground Cumin

1 Large Clove Garlic, Smashed

Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.

2 Onions

2 Tomatoes

4 Cloves garlic

1/2 pk Frozen peas

1 Cube ginger

1/4 ts Turmeric

To taste salt To taste pepper 1/2 ts Garam Masala

2 c Water

1. Cut paneer in 1" cubes and deep fry.

2. Make masala with onion, garlic, ginger, and tomatoes.

3. Season and add turmeric

4. Add peas and paneer

Recipe By : Somesh Rao

2 1/4 lb Sweet potatoes (canned or

Precooked) 2 c Milk

3 T Brown sugar

3 T Melted butter

1/2 t Salt

ds Pepper ds Cinnamon 1/4 c Raisins

x Marshmallows (1) Mash sweet potatoes by putting through a sieve or beating in an electric beater or using a potato masher or food mill. (2) Add milk gradually (if you add it too fast it splashes and is hard to mix in). (3) Mix in remaining ingredients. (4) Put in buttered casserole. (5) Heat through (bake in slow oven (250 deg. F) for 20-30 minutes, or in microwave). (6) Cover top with marshmallows. (7) Return to oven until marshmallows are slightly melted and a bit brown (if the oven is too hot, the marshmallows will disappear!) This step can- not be done in the microwave. RATING Difficulty: easy with an electric mixer. Time: 15 minutes preparation, 30 minutes baking. Precision: approximate measurement OK. From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #208, Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

250 g Small brinjals (eggplants)

1 ts Ground cumin seeds

1 ts Crushed pomegranate seeds

1/2 ts Turmeric powder

1/2 ts Garam masala

2 tb Ghee or oil

2 lg Tomatoes; blanched & sliced

1 lg Onion; minced

1 1-inch piece of ginger

-- minced Salt; to taste Chili powder; to taste 4 Green chilies; minced

1 Handful of sliced coriander

-- (leaves) Mix together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder. Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through. Stuff spice mixture into cuts, and set aside. Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft. Add tomatoes, chilies, coriander and salt and cook until ghee separates. Place stuffed eggplants over, adding a little hot water to the pan, then cover tightly and cook over low heat, stirring occasionally, until eggplant is done. Serve hot.