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BEEF
OR LAMB WITH CURRIED RICE
(Pakistan)
Main
Dish:
2
lb. boneless lamb or beef cut in 1 in. cubes.
1
c. water
1
small onion chopped
1
green pepper cut in 1 in. squares
1/2
c. flour – 1 1/2 salt – 1/4 pepper
2T.
cooking oil
1/4
tsp. mace
1
c. thinly sliced celery
Combine
flour, salt & pepper. Dredge meat in seasoned flour. Brown in
oil, sprinkle any remaining seasoned flour over lamb. Add water,
mace and onion. Cover tightly and cook slowly for 45 minutes. Add
celery and green pepper & cook 45 minutes longer or until lamb
is tender. Serve over curried rice (makes 6 servings).
STUFFED
PEPPER TREAT A LA DIRECT TAX
1/2
c. ripe olives, pitted
2
c. cooked or canned tomatoes
1/2
c. corn meal
½
T. salt
2
tsp. chili powder
½
c. chopped onion
1
l/2 T. olive oil
1
c. cooked whole kernel corn
1
c. parmesan cheese—grated
6
medium green peppers
Cut
olives into pieces. Heat tomatoes, add corn meal, salt and chili
powder. Cook 10 minutes, stirring constantly. Cook onions in oil
until tender. Add to tomato mixture. Blend in olives, corn and ¾-cup
cheese. Cut tops off peppers, remove seeds and membranes. Parboil
for 9 minutes; drain. Fill peppers with olive-corn mixture. Top
with remaining cheese. Set in pan with 1/2 water in bottom. Bake at
350 degrees for 40 to 45 minutes. Serves 6.
Drink:
ORANGE
PUNCH
Another
quick punch can be made by using orange sherbet and mix with ginger
ale. Nice and easy for the family on an especially hot afternoon.
Desserts:
TURKISH
COOKIES
(Turkey)
½
lb. sweet butter (unsalted)
2 cups flour
1 c. granulated sugar 1/3 lb. peeled almonds
Place
sweet butter in mixing bowl and cream well. Add sugar and sifted
flour. Chill. Roll from ¼ to ½ inch thick. (Not too thin. Better
when thick.) Cut into desired shapes. Place 1 white almond on top
of each cookie. Bake on greased pan in moderate oven (350 degrees)
8-12 minutes to delicate brown. (Watch carefully!)
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