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Main
Course:
BEEF
OR LAMB WITH CURRIED RICE
(Pakistan)
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 membrances. 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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