Foods Recipes

Parsnips 1 Dessert spoon flour

1 ts Curry powder

Salt and pepper 3 Native eggs

l Melted butter Peel and boil parsnips and put through a sieve. Add flour, curry powder, salt and pepper, well beaten eggs and butter. When the mixture is quite smooth, drop spoonfuls into very hot butter and fry light brown, turning once. Serve with boiled rice and hot brown gravy. Posted by Stephen Ceideburg November 25 1990.

2/3 c Uncooked wild rice

2 c Water

1 1/2 c All-purpose flour

6 tb Butter or margarine

-OR- 1 ts Salt

3/4 Stick butter or

-margarine 4 lg Eggs

2 c Milk

1 Beef bouillon cube

1 ts Worcestershire sauce

1. Place the rice, water, and half of the salt in a small saucepan and

bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes. Drain off any remaining water. Cool to room temperature. [The wild rice may be prepared ahead of time and refrigerated overnight if desired.] 2. While the rice is cooking, beat the eggs until frothy in a large mixing bowl with an electric mixer. Beat in the milk, flour, and the remaining half of the salt. The batter will be slightly lumpy. [The batter may be refrigerated overnight, if desired.] 3. Preheat the oven to 450 F. Stir the rice into the batter. Place the butter or margarine in a 9 x 13-inch glass casserole (for each basic recipe for ten) and place the casserole in the oven until the butter is melted. Remove from the oven and stir in the bouillon cube and the Worcestershire sauce until dissolved. Return the casserole to the oven and leave until sizzling. Pour the wild-rice batter into the casserole and bake in the center of the oven for 20 to 25 minutes or until puffed and golden. 4. Cut into squares and serve immediately.

1 lg Onion, purple

2 tb Black pepper

3 c Yogurt, plain

Finely dice purple onion. Stir in yogurt and black pepper. Salt may be added to taste. Allow to sit for at least 30 minutes or refrigerate overnight for flavors to mix. Serve with breads, meats, or over rice.

48 ea Jumbo shrimp, shelled

1 1/2 ts Salt

1 t Black pepper

2 ea Shallot chopped

1/2 lb Butter

1 t Thyme, fresh & chopped fine

2 ea Lemons or limes

4 ea Saffron threads

1 tb Parsley, chopped

1 1/2 c Rice, cooked

1 tb Onion, minced

3 tb Olive oil

Mix the shallot, onion, spices, including the saffron, into a bowl. Add the olive oil and mix well. Place shrimp into this marinade mixture, cover, and let stand for 2 hours. Melt the butter and set aside. Place shrimp under the broiler for 3 minutes per side. Mix the maindade drippings fro the shrimp with the remaining marinade in the bowl. Put warm rice on dishes. Serve shrimp over the rice. Pour the marinade mixture] over the shrimp and rice. Serve!

1 lb Chicken breast meat

- (boneless, skinless) - cut in bite-size pieces 2 c -TO

3 c Fresh veggies

-- mushrooms, asparagus, -- onions, zucchini, ... 2 Potatoes; peeled and

-- cut in pieces, pre-cooked 2 Carrots; cut in bite-size

-- pieces, pre-cooked -OR- half this amount 1/2 c Frozen peas (approximately)

2 tb Vegetable oil

-- (less if desired) 1 tb Red curry paste

14 oz Coconut milk

4 tb Fish sauce (less if desired)

1 ds Salt

2 tb Sugar (less if desired)

1 tb Yellow curry powder

1/2 c Water or chicken stock

1/2 Bay leaf

1A. Pre-cook potatoes and carrots. Don't cook them too done, since they

will simmer with the main dish later. 1. Cut boneless, skinless chicken breast into bite-size pieces.

2. Wash and cut fresh vegetables into bite-size pieces.

3. In a heavy saucepan on medium heat, heat the veg. oil, red curry

paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy. 4. Turn the heat to high, add the chicken, and cook until the chicken is

half cooked, maybe five minutes. 5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix

well. 6. Stir in the curry powder, potatoes, carrots, and water/stock. If

desired, add 1/s bay leaf. Let simmer just a minute or two. 7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5

minutes, until fresh veggies are just done. 8. Serve (with jasmine rice...).

From: arielle@taronga.com (Stephanie da Silva)