TOMATO CHUTNEY
2 tbls oil
2 cups red onion, chopped
1 1/2 tsp curry powder
1/8 tsp ground cloves
1 tsp cinnamon
1/2 tsp smoked paprika
1/2 tsp ground ginger
1/2 tsp salt
1 tsp minced garlic
3 cups chopped fresh tomatoes
2/3 cups sugar
1/4 cup apple cider vinegar
Saute onion in hot oil. Add spices and cook 3 minutes. Add salt, garlic, tomatoes, sugar and vinegar. Reduce heat and simmer for 20 minutes.
BAKED RICE TORTA
3/4 cup cooked rice
10 oz package chopped spinach, cooked according to directions. Drained
5 beaten eggs
15 oz carton ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1/2 tsp pepper
2 tbls olive oil
1/4 cup bread crumbs
1/3 cup sliced almonds
Combine all ingredients. Bake at 350 for 30 minutes or until firm.
CINNAMON HONEY ICE CREAM BALLS
Vanilla ice cream
3 cups crushed cornflakes (or chopped, toasted pecans)
2 tablespoons cinnamon
1/2 cup sugar
Honey
Whipped cream
Scoop ice cream into balls. Mix sugar, cornflakes and cinnamon together. Roll balls in crumb mixture; freeze. When ready to serve, drizzle with honey and top with whipped cream.
CRAB AND
SHRIMP SALAD
Bibb lettuce, rinsed and drained
16 oz can artichoke hearts, drained and quartered
2 sliced avocados
1 pound large shrimp, cooked and peeled
1 pound crab meat
4 hard boiled eggs, diced
DRESSING:
3/4 tsp salt
1/4 tsp white pepper
1/2 tsp prepared mustard
1 tsp minced garlic
1/4 cup tarragon vinegar
1 egg yolk
1 cup oil
1/2 tsp sugar
1 tbls Worcestershire
1/4 cup chili sauce
Beat sauce until it’s the consistency of mayonnaise. Gently add artichokes, avocados, shrimp, crab and boiled eggs. Drizzle dressing over and combine gently. Serve on Bibb lettuce leaves.
GERMAN
CHOCOLATE PIE
1/3 cup brown sugar
1/3 cup toasted coconut
1/3 cup chopped pecans
1/3 cup butter
1 baked pie shell
1 cup sugar
1/3 cup flour
Dash salt
2 cups milk
2 squares unsweetened chocolate
3 egg yolks
2 tbls butter
1 tsp vanilla
Whipped cream, pecans, coconut and shaved chocolate for garnish.
Place first 4 ingredients in saucepan. Heat until melted. Pour into bottom of pie shell. Mix sugar, flour, salt, milk and chocolate in saucepan. Stir until boiling, cook for 3 minutes. Pour 1/2 half mixture into beaten yolks and cook for 2 minutes. Remove from heat and stir in vanilla and butter. Pour over pecan layer. Cool in refrigerator. Garnish with whipped cream, pecans, coconut and shaved chocolate.
CREAM CHEESE CHICKEN TACOS
8 oz cream cheese
2 cloves minced garlic
2 cups shredded chicken
1 bunch green onions, sliced
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese
10 medium corn tortillas
Canola oil for frying
Heat oil and fry tortillas, drain. Melt cream cheese in saucepan, add other ingredients and stir until blended. Spoon mixture into each tortilla. Fold over and put in a 9X13 baking dish. Bake at 425 for 10 minutes or thoroughly heated. Garnish with lettuce and tomato.
