September 23rd, 2006 by alice
Tags: Crab, Faced, Open, Sandwich
INGREDIENTS
- 4slicespumpernickel bread
- 8ouncescrabmeat
- 2stalkscelery, chopped fine
- 4scallions, chopped
- 5-6mushrooms, sliced
- 1teaspooncaraway seeds
- 3-4tablespoonsmayonnaise
- 2-3tablespoonssour cream
- 8slicesbacon, fried and drained
- 4slicescheddar cheese
DIRECTIONS
- Toast bread under the broiler on one side only.
- Place toasted sidedown on cookie sheet.
- Combine crab meat, celery, scallions, mushrooms, caraway seeds, mayonnaise and sour cream.
- Spread mixture on untoasted side of bread; top with 2 slices bacon and a slice of cheese.
- Broil until cheese melts and bubbles.
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September 23rd, 2006 by alice
Tags: Pie, Shepherds
INGREDIENTS
- 1 1/2lbsground beef
- 8ouncesbutton mushrooms, sliced
- 1mediumonion, chopped
- 2clovesgarlic, chopped
- 16ouncesfrozen green peas
- 8cupsmashed potatoes
- 12ouncescheddar cheese, shredded
- salt and pepper
- Worcestershire sauce, to taste
- nutmeg
- butter
DIRECTIONS
- Brown ground beef with 1/2 chopped onion& 1 clove chopped garlic.
- Season to taste with salt, pepper& worcestershire sauce.
- Spread into 9 x 13 baking dish.
- Saute remaining chopped onion, 1 clove chopped garlic in a little butter- add sliced mushrooms and cook until soft.
- Layer on top of ground beef.
- Sprinkle frozen peas onto mushrooms.
- Spread on mashed potatoes next.
- Smooth completely to edges to seal like a crust.
- Lightly sprinkle potatoes with ground nutmeg.
- Top evenly with shredded cheese.
- Bake at 350 degrees for 30 minutes or until cheese starts to golden and contents are bubbling.
- Allow to cool 5 minutes before serving.
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September 23rd, 2006 by alice
Tags: Korma, Mutton
INGREDIENTS
- 500g boneless cubedmutton
- 1/2teaspoonturmeric powder
- 1/2cupplain low-fat yogurt, beaten
- 2tablespoonsoil
-
To be ground to a paste
- 1onion, peeled,washed and chopped
- 1inchfresh ginger, peeled,washed and chopped
- 2clovesgarlic, peeled,washed and chopped
- 2teaspoonscoriander seeds
- 1teaspooncumin seeds
- 2wholered chilies
- 1teaspoongaram masala powder
- 1/2teaspoonblack pepper
- 1 maggivegetable stock cube, with onion
-
For garnishing
- 1onion, thinly sliced lengthwise and fried till crisp
- 1tablespoonfresh coriander leaves, washed and finely chopped
DIRECTIONS
- In a large bowl, combine together the mutton cubes with turmeric powder and yogurt.
- Mix well and allow to marinate for 4 hours.
- Heat oil in a skillet.
- Add the ground paste and stir-fry until the oil floats on top.
- Add the mutton cubes alongwith the marinade and the stock cube.
- Stir-cook until the mutton is well-browned.
- Add a little warm water and cook until the mutton is tender.
- Garnish with fried onions and chopped corriander leaves.
- Serve hot with parathas!
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September 23rd, 2006 by alice
Tags: Creaswisslmond, Hot, Spread
INGREDIENTS
- 1 (250 g)packagelight cream cheese, softened
- 1 1/2cups gratedswiss cheese
- 1/3cupMiracle Whip light
- 1/3cupsliced almonds, toasted
- 2tablespoons choppedgreen onions
DIRECTIONS
- Heat oven to 350 degrees.
- Combine all ingredients;mix well.
- Spoon mixture into a deep 2 cup oven proof casserole dish.
- Bake 15 minutes, stirring after 8 minutes.
- Garnish with toasted sliced alomnds if desired.
- Serve warm with vegetables, crackers, breadsticks.
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September 23rd, 2006 by alice
Tags: Dried, Lamb, Lime
INGREDIENTS
- 2tablespoonsoil
- 1largeleg of lamb, cut in medium pieces
- 8largeonions, peeled,washed and finely chopped
- 8dried limes
- 1teaspoonblack pepper
- 1 maggivegetable stock cube, with onion
- 2tablespoons finely choppedfresh parsley
- 2tablespoons finely choppedfresh mint leaves
DIRECTIONS
- Break open the limes and remove the seeds from inside.
- Powder the lime pieces in a dry grinder.
- Heat oil in a skillet.
- Toss in the onions and stir-fry until transparent.
- Add lamb and stir-cook until the lamb is well browned.
- Add powdered lime, warm water (just enough to cover lamb) and the stock cube.
- Cook until the lamb is well cooked and the gravy is thick.
- Remove from heat.
- Garnish with pepper, mint leaves and parsley.
- Serve hot with rice or parathas!
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