2 cups Split Peas, dry
2 stalks Celery, chopped
2 qts. cold water
2 carrots, chopped
1 onion, chopped
1/4 t Thyme
1/4 t marjoram
1 bay leaf
Salt to taste
Cover and cook until peas are soft. Serves 6-8
2-3 cups Boiled Potatoes, diced
2-3 hard boiled eggs
1 large dill pickles, finally diced
1 T Finely chopped Onion
1 T Chopped pimento or Red Pepper
1 t Paprika
1-2 T Finely choppped Fresh Parsley
A small amount (1/4 cup) of Celery, if desired.
1/2 cup Mayonaise (thinned with 1 or 2 T of Dill pickle juice)
Mix all together. Add more mayo if needed for good consistency. This will probably serve 4-6.
In a heavy skillet, fry for 7 to 8 minutes:
1.5 cups Slivered Onions
1T ground Garlic
2.5t grated fresh ginger
Add the following masalas (spices), stir well and fry for another minute. Watch carefully as spices can burn easily.
1 T Salt
1 t Cumin
1 t Turmeric
1 t Ground Coriander
1 t Cayenne Pepper
1/4 t. ground fennel
Add and simmer 1/2 hour to blend the flavors. Longer is better.
1/4 cup Water
1 cup Chopped tomatoes (1 can of diced tomatoes)
1/2 cup Plain yogurt (add it slow to hot mixture or it will hurdle)
1 T Lemon Juice
2 T Finely chopped fresh Cilantro
1 t garam masala (Indian Curry Powder)
I feel that the most tasty is to use the frozen Worthington Chicken Roll slice in 1" slices and then cut each slice into 'bite-size' pieces. When this is not available, the canned Fri-Chik makes a good alternative. Sandi Hann makes 'chicken-like' tofu cubes that may work very well.
This is primarily a 'family' size recipe-- I usually double or triple it as it is a favorite for our family.
12 cups Quick Oats
1 cup cornmeal
1 cup flour or Wheatgerm
2 t Salt
3-4 cups seeds and nuts (walnuts, almonds, cashews, etc...)
2 cups Brown Sugar
1 t Cinnamon
2 cups Water
1 cup Oil
1 T Vanilla
Combine all ingredients in a big bowl. Spread out between 3 or 4 cookie sheets and bake overnight at 175° F. Store the granola in an air-tight container. Serve with milk and fruit.
2 Tomatoes, chopped
1 4-oz can Green Chillies, chopped
2 8-oz cans tomato sauce
2 cloves garlic, minced
2 cups Frichik, chopped
4 cups Water
2 T Sugar
3 t Chili Powder
2 t Salt
1/2 t Oregano
1 t Cumin
1 Onion, chopped
1 or 2 cans Black Beans
Combine in a large kettle and cook until vegetables are soft.
Serve with corn chips lettuce, olives, chopped green onions, cheese, sour cream, salsa, fresh cilantro, fresh diced jalapeno.