Cape Malay Curry (Peg Cumming)

from Nell Redelinghuys (via Peg)

2 kg of stewing mutton or lamb
3 onions sliced
2 cloves garlic crushed
5 ml turmeric
5 ml paprika
5 ml coriander (crushed seeds)
10 ml fresh ginger
5 ml chili (fresh or dried but not powder)
500 ml chopped apple
50 ml fruit chutney (peach)
40 ml sultanas
1 cup snipped dried apricots
6 med potatoes, peeled & diced
5 ml sugar& pepper
10 ml salt
25 ml brown vinegar (cider)
500 ml meat stock
Oil for browning (canola)

Brown meat in oil. Remove from pan. Sauté onion and garlic until soft. Add spices and fry 2-3 minutes more. Add meat and stock. Simmer 1 hour. Add other ingredients and cook until meat is tender. (I use slow cooker, 6 – 8 hours). Serve with rice, coconut and banana.

Pulled Pork

3 pounds boneless pork roast
1 ½ c ketchup
¼ c packed brown sugar
¼ c red wine vinegar
2 Tbsp Dijon-style mustard
2 Tbsp Worcestershire sauce
½ tsp liquid smoke flavoring
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder

Place roast in crock pot slow cooker. Combine remaining ingredients in large bowl. Pour barbecue sauce mixture over roast. Cover & cook on low 8-10 hours or 4-5 hours on high. Remove roast from crock pot; shred meat with 2 forks. Place shredded meat back in pot. Stir meat to evenly coat with sauce. Spoon meat onto sandwich buns.

Rice Pudding

3/4 c water
1/4 tsp salt
3/4 c minute rice
1 1/4 c milk
1 egg yolk (slight beaten)
1/3 c sugar
1/3 c raisins
1/8 tsp cinnamin
1/8 tsp nutmeg
1 Tbsp butter

Bring water & salt to a boil. Stir in rice. Cover, remove from heat, stand 5-8 minutes.
Mix milk & yolk together and stir into rice. Add sugar, raisins, spices & butter.
Mix well & bring to boil, stir constantly. Cover & remove from heat. Let stand 1 hour.
Stir & serve. Makes 4 servings.

Turnip Puff

6 c cubed turnip
2 Tbsp butter
2 eggs, beaten
3 tbsp flour
1 tbsp brown sugar
1 tsp baking powder
salt & pepper to taste
pinch nutmeg
1/2 c fine bread crumbs
2 tbsp butter, melted

Cook turnip until tender. Drian & mash. Add butter & eggs. Beat well. (This much can be done a day ahead).
Combine flour, sugar, baking powder, salt, pepper & nutmeg.
Stir into turnip. Put mixture in a buttered casserole dish.
Combine crumbs & butter, sprinkle on top.
Bake at 375 for 25 minutes, until light brown on top. Serves 6.

Make-Ahead Mashed Potato Casserole

10 potatoes
1/2 lb cream cheese
1/4 c butter
1 c sour cream
1/2 c minced fresh parsley
pinch dried marjoram
salt & pepper
1/2 c coarse fresh bread crumbs

Cook potatoes until tender, not mushy. Drain, cool slightly, peel.
Mash until smooth. Blend in cream cheese & butter until melted.
Mix in onions, sour cream, parsley, marjoram, salt & pepper to taste.
Put in 8" baking dish, sprinkle with crumbs (can be refrigerated 2 days or frozen 1 week at this point. If freezing, thaw in fridge 24 hours. Add 10 mins to baking time.)
Bake at 400 for 20 min, until light golden. Makes 10 servings.

Chicken Pot Pie

2 Tbsp olive oil
1/2 lb mushrooms, quartered
2 leeks or onions, trimmed and chopped
1 c diced carrots
1/3 c flour
2 c chicken stock
1 Tbsp chopped fresh thyme, or 1/2 tsp dried
1/4 tsp hot red pepper sauce (I used red pepper flakes)
1/2 tsp pepper
salt to taste
4 cup diced cooked chicken breasts
1/2 c fresh or frozen corn nibblets
1 c fresh or frozen peas
1/4 c diced pimento or roasted sweet red pepper

Cheddar Mashed Potato Topping:
2 lb baking potatoes, peeled & c in 2" pieces
3/4 c milk, hot
1/4 tsp pepper
salt to taste
3/4 c grated light cheddar cheese
1 tsp paprika

1. Heat oil in large saucepan. Add mushrooms, leeks & carrots. cook for a few minutes. Sprinkle with flour. Cook gently for 5 min, but do not brown.
2. Whisk in stock and bring to boil. Reduce heat and add thyme, hot pepper sauce, pepper & salt. Simmer gently for 10 minutes, stirring occasionally.
3. Stir in chicken, corn, peas and pimento. Taste and adjust seasonings if necessary.
4. To make topping, cook potatoes in large pot of boil water until tender. Drain well and pat dry. Mash. Beat in milk, pepper, salt & cheese. Taste and adjust seasonings if necessary. Add more milk if necessary so you can spread the potatoes.
5. Lightly oil 3 qt/3 L casserole dish. Spoon chicken mixture into dish. Spoon potato mixture over chicken and sprinkle with paprika.
6. Bake 400 for 30-35 min until hot & bubbly.

8-10 servings.
Per serving:
calories 333
g carbohydrate 32
g fibre 3
g total fat 9
g saturated fat 3
g protein 31
mg cholesterol 68
mg sodium 184
mg potassium 735

From the cookbook: Bonnie Stern, Simply HeartSmart Cooking

Dangerous Chocolate Cake-in-a-Mug

1 coffee mug
4 Tbsp. cake flour (plain, not self-rising)
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional

Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk and oil and vanilla, mix well.
Add chips, if using.
Put mug in microwave, and cook for three minutes on 1000 watts.
Cake will rise over top of mug--do not be alarmed!
Allow to cool a little; tip onto a plate if desired.

Eat!

(This can serve two if you want to feel slightly more virtuous.)

***And WHY is this the most dangerous cake recipe in the world?

Because now we are all only five minutes away from chocolate cake any time of the day or night!!!***

Broccoli/Cauliflower Salad (Anka Crowe)

1 bunch of broccoli, chopped into tiny flowerettes
1/2 large cauliflower, chopped into tiny floweretts
1/2 lb bacon, cooked until crisp, crumbled
1/2 cup raisins
1/2 cup sunflower seeds

Dressing
1/2 cup Miracle Whip salad dressing
3 tsp vinegar
1/4 cup sugar
1 clove garlic, crushed

Combine dressing ingredients. Toss with other salad ingredients.
Serves 6 - 8

Mexican Bean Soup (easy peasy!)

chicken or veggie broth (I use homemade, but you can use canned, preferably low sodium)
canned kidney or black beans, drained
frozen or canned corn
1 chopped tomato or 2
huge pinces of cumin, chili powder and oregano
leftover cooked chicken, cut in chunks (I keep some in the freezer for this sort of thing)

Substitute veggies with whatever you have on hand. Heat all together and enjoy.

Zucchini Bread (Peggy Cumming)

3 eggs
1 ½ cup sugar ( I use 1 cup)
1 cup veg oil ( I use ½ oil and ½ applesauce or yogurt)
2 tsp vanilla
2 cups shredded unpeeled zucchini (I use the cuisinart to make entire batter)
3 cups flour
1 tsp baking powder
1 tsp soda
1 tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
½ to 1 cup raisins and/or nuts

(In the Cuisinart, I start with the zucchini then follow with eggs etc). Beat eggs well. Gradually beat in sugar, then oil and vanilla. Stir in zucchini. Mix together dry ingredients and stir into zucchini mixture along with nuts & raisins.

Pour into greased loaf pans, 8 x 4 inches. Bake at 350 oven for 45 to 55 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then cool on wire racks.
Makes 2 loaves.

VARIATIONS
Whole Wheat … use half whole wheat and half all purpose- flour.

Honey …sub part of sugar for honey.

Orange or lemon …add 2 tblsp grated rind.

Pineapple … reduce zucchini to 1 ½ cup and add 14 ounce can well-drained crushed pineapple
Chocolate …increase sugar by ¼ cup and add 2 squares melted unsweetened chocolate with zucchini.

Best Brownies Ever! (Judy Stevenson)

8 squares unsweetened chocolate
1 1/2 cups butter
6 eggs
3 cups sugar
1 1/2 cups all purpose flour
1 tbsp vanilla
1 cup chopped nuts

Melt chocolate and butter in microwave. Cool. Beat eggs until lemon coloured. Gradually add sugar beating until thick. Stir in chocolate mixture. Fold in flour, vanilla and nuts. Pour into 2 greased and floured 8 in sq pans (or one 9x13). Bake at 350 for 35-40 min. DO NOT OVERBAKE.

Glaze: melt 1 square chocolate with 1 tbsp butter amd 1/4 cup milk. Blend until smooth. Add 1 1/4 cups icing sugar.

Corn Bread (Jean Grady)

Flour 1 c
Baking Powder 3 1/2 tsps
Salt 1 tsp
Sugar 3 tbsps
Corn meal 1 c
Egg slightly beaten 1
Milk 1 c
Shortening, melted 1/4 c2

Mix all dry together, all wet together then stir them together just enough to moisten, don't beat. Turn into greased pan and bake at 425 about 30 mins.

For you all, (my Kentucky mother's way of talking!) I used white flour, and melted butter, doubled the recipe and baked it in the 8 inch cast iron skillet. That is the way she would make it. For Patrick and me, I use whole wheat flour, canola oil and reduce the sugar to 2 tbsps and make the recipe above (not doubled) but then bake it in a smaller pan or small loaf pan otherwise it is very thin and quite crusty. That's fine if you like it that way, I prefer it softer in the middle. The way I do it is healthier but not like the real deal! Enjoy. Patrick likes it with jam for dessert or in the morning for breakfast.

Gingerbread Spice Cake

1 c whole-wheat flour
1 c all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground clovers
1/4 tsp allspice
1/4 tsp salt
3/4 c firmly packed brown sugar
1/4 c canola or vegetable oil
1 large egg
1 c pureed cooked broccoli
1/2 c pureed cooked carrot
1/2 c nonfat plain yogurt
1/4 c molasses
2 tsp vanilla extract
1 Tbsp grated orange zest

Preheat oven to 375. Coat 9x5" loaf pan with cooking spray. Mix flours with baking soda, ginger, cinnamon, cloves, allspice & salt; set aside. In large mixing bowl, beat sugar, oil & egg until smooth. Beat in vegetable purees, yogurt, molasses, vanilla & orange zest. Add flour mixture and mix until smooth. Pour batter into pan and smooth the top. Bake until toothpick comes out clean when inserted into center of cake, 45-50 minutes. Cool 5 mnutes in pan before turning out onto rack to cool completely. Dust top with powdered sugar.

Banana Bran Pancakes

1 1/2 c flour
1/2 c Red River cereal
1 Tbsp sugar
3 tsp baking powder
1/2 tsp salt
2 c milk
1 egg
1 sm banana, mashed
2 Tbsp veg oil

Preheat griddle. Blend first 5 ingredients together. Beat last 4 ingredients together. Stir liquid into dry ingredients.

Wackie Cake

1 ½ c flour
1 tsp Baking powder
1 tsp Baking soda
½ tsp salt
3 Tbsp cocoa
1 c sugar

5 Tbsp oil
1 tsp vinegar
1 tsp vanilla
1 c hot water

mix dry ingredients with fork. Make 3 depressions in mixtures. In 1st hole pour oil. In 2nd hole pour vinegar. In 3rd hole pour vanilla. Pour hot water over all. Beat with fork. Bake 350 F for 30 minutes.

Peanut Butter Cookies

1 c peanut butter
1 c margarine
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 ½ c flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt

Cream peanut butter, margarine &* sugars. Blend in eggs & vanilla. Add flour sifted with baking powder, soda and salt, Mix well. Shape rounded tsp fulls of dough into balls, place on ungreased baking sheets. Flatten slightly & crisscross with a fork. Bake 350 F 12-15 minutes. Makes 7 dozen cookies.

Quick Oatmeal Cookies

½ c brown sugar, firmly packed
½ c sugar
½ c margarine
1 egg
1 tsp vanilla
1 Tbsp milk
1 c flour
½ tsp soda
½ tsp baking powder
½ tsp salt
1 c uncooked quick oats

Measure sugars, cream with margarine. Combine egg, vanilla & milk, beat until smooth. Sift dry ingredients together and add to above. When smooth, add oats. Bake 350 F on well-greased cookie sheet for 8 minutes.

Chocolate Chip Cookies

1 c shortening
½ c sugar
1 c brown sugar
1 tsp vanilla
2 eggs
1 tsp soda
1 tsp salt
2 c flour
1 pkg chipits

Mix together & drop by tsp on greased cookie sheet. 375 F for 10-15 minutes.

Rocky Road Squares

3 c miniature marshmallows (750 ml)
½ c Rice Crispy cereal (625 ml)
½ c corn syrup (125 ml)
1 c semi-sweet chocolate chips (250 ml)
1/c creamy peanut butter at room temperature (125 ml)

In large bowl, combine marshmallows and cereal. In saucepan, combine syrup and chocolate chips. Stir over low heat until smoothly melted. Remove from heat. Stir in peanut butter. Power over marshmallow mixture and mix well. Press firmly into greased 9’ (23 cm) square pan.
Chill and cut into squares.

Makes about 25 squares. Per square: 112 calories, 1.9 g protein, 5 g fat, 16.7 g carbohydrate.

No Bake Sweet Marie Bars

Base:
½ c corn syrup
1 Tbsp butter
½ c brown sugar
½ c peanut butter
½ c chocolate chips
¾ c chopped nuts
2 c Rice Krispies

Topping:
2 Tbsp peanut butter
1 c chocolate chips

In saucepan, heat together corn syrup, butter, sugar, 1/2 c peanut butter & the 1/2 c chips. Remove from heat, stir in nuts & cereal. Press into greased 8x8 square pan.

In small saucepan, gently heat the peanut butter & the cup of chocolate chips. When melted, spread over base. Refrigerate until firm/

Tweed Squares

Bottom
½ c butter
½ tsp salt
2/3 c sugar
½ c milk
1 1/3 c flour
2 egg whites
2 tsp baking powder
2 squares semi-sweet chocolate, grated

Middle
2 egg yolks
1 ½ c icing sugar
1/3 c margarine

Top
2 squares semi-sweet chocolate
2 Tbsp margarine

Mix bottom, folding in whites last. Bake 350 for 25 minutes. Cool.
Mix middle, spread on bottom. Melt top, pour over top of squares. Refrigerate.