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Main Dish:
SHRIMP CREOLE
(West Indies)
1 onion, chopped
I green pepper, chopped
2 T. butter or salad oil
1 clove garlic, minced
salt and pepper
1 can (1 lb.) tomatoes
1 bay leaf
2 whole cloves (optional)
1-½ lbs. shrimp (cleaned and cooked)
Fry onion and green pepper in oil about 5 minutes. Add rest of ingredients (except shrimp) and bring to a boil, cover and simmer 30 minutes. Remove cloves and bay leaf. Add shrimp and heat. Serve with rice.
BENGALI VEGETABLES
(India)
1 lb. cabbage
4 tomatoes
½ lb. potatoes
1 stick butter or ½ c. vegetable oil
1 tsp. ginger
1 tsp. turmeric
1 tsp. red pepper
½ tsp. sugar
½ tsp. clove powder
½ tsp. cinnamon
½ tsp. cardamon powder salt to taste
Shred cabbage, cut tomatoes in quarters, and peel and cut potatoes in quarters. Heat butter in heavy skillet. Add potatoes and fry until lightly browned. Add cabbage, ginger, turmeric and red pepper, stirring gently. When cabbage is cooked, 3 to 5 minutes, add tomatoes sugar, and salt. Cover and cook over low heat until heated thru; add a little water if necessary. Just before serving, sprinkle with cloves.
PILAW
(Common to all Near and Middle Eastern countries)
2 c. uncooked rice
3½ c. chicken stock
½ lb. butter
2 tsp. salt
Wash and drain rice well, then set aside. Heat stock and butter until butter is melted. Add salt. Add rice while liquid is boiling, stir once, cover and cook over low heat without stirring again until all liquid has been absorbed by the rice. Turn flame very low and simmer for 20 minutes. Remove from stove and leave covered for 30 minutes—do not stir.
Transfer rice to service dish with a flat, wooden serving spoon, handling very gently to keep rice fluffy.
Dessert:
HALWA
(Common in most Muslim countries)
1 c. cream of wheat
½ c. shortening
¾ c. sugar
3 c. of water
½ c. almond chopped
¼ c. seedless raisins
1 T. vanilla
Put cream of wheat in shortening and fry on low heat until light brown. Add sugar, water and almond. Cook until all water dries and cream begin to give up the oil.
Drinks:
Serve meal with your favorite beverages.
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