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Recipes/Cookbook
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Rhubarb Custard Pie |
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Written by Barb Blyth
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Wednesday, 19 September 2007 |
If you like rhubarb, check Robyn Dettmar's Rhubarb Cake also.
1 9-inch double-crust pastry
3 medium egg
2 Tablespoons milk
1 1/2 cups sugar
1/4 cup flour
1/2 teaspoon nutmeg
4 cups rhubarb, sliced
1 Tablespoon margarine or butter
1. Slice rhubarb into 1/2 inch pieces.
2. Heat oven to 400 degrees F. Prepare pastry. In large bowl, beat eggs slightly; add milk. Stir in sugar, flour and nutmeg (1/2 to 3/4 tsp); mix well. Stir in rhubarb.
3. Pour into pastry-lined pan. Dot with margarine. Cover top with Lattice Crust; seal and flute edge. Bake at 400 degrees F for 50-60 minutes or until golden brown. Serve warm |
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Last Updated ( Wednesday, 19 September 2007 )
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Rajam - Red Kidney Beans |
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Written by beth cunningham
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Saturday, 15 September 2007 |
This recipe is taken from a recipe on allrecipes.com with a few personal adjustments. Originally submitted by Manisha
Enjoy this Indian recipe for Rajma (red kidney beans) with white or brown rice if it's available. You can buy the kidney beans in the market, have your kitchen helper wash and clean them, soak overnight, boil and then freeze in 2 cup portions for the equivalent of 1 can. They are handy to have around if you find yourself with unexpected company and you need to add a little more protein to your meal or soup.
- 1/4 cup and 2 tablespoons soy oil
- 1 tsp black pepper
- 4 tsp cinnamon
- 1 tsp cardamon
- 2 TBS curry powder
- 2 bay leaf
- 4 onions, chopped
- 12 roma (plum) tomatoes, chopped
- 8 cloves garlic, minced
- 3 TBS minced fresh ginger root
- 2 teaspoons powdered red pepper or dried Cajun pepper (optional)
- 2 (15 ounce) cans kidney beans, drained (4 cups)
- salt to taste
- water
- 12 sprigs cilantro, minced
DIRECTIONS:
Heat oil in a large saucepan over a medium heat. Stir in black pepper, cinnamon, cardamom, curry powder and bay leaf. Let heat for 1 minute.
Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, saute until almost dry.)
Raise the stovetop's temperature to a medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro.
Nutrition facts (per serving)
Calories (kcal) 484
Protein 15.4g
Cals from Protein 12%
Total Fat 23.1g
Cals from Fat 40%
Carbohydrates 59.6g
Cals from Carbohydrates 46%
Fiber 20.6g
Sodium 751mg |
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Last Updated ( Tuesday, 20 November 2007 )
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No Boil Lasagne |
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Written by beth cunningham
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Saturday, 15 September 2007 |
NO BOIL LASAGNE
1 tbsp veg oil
1 med onion, chopped
1 clove garlic, minced
1 lb ground beef
3 1/2 cups spagetti sauce
1 10 oz can sliced mushrooms
1/2 c water
1 tsp oregano
1 1/4 c yogurt
1/3 c grated parmesan cheese
1/3 c dried or fresh parsley
1 egg, slightly beaten
2 tbsp veg oil
1 tsp salt
6 oz sliced or grated mozzorella cheese
1/2 package lasagne, uncooked
Saute onion and garlic in oil.
Add meat and brown. Remove excess fat.
Stir in spaghetti sauce, mushrooms with juice, water, and oregano. [You want to end up with 4 cups of liquid that is the consistency and flavour of spaghetti sauce. You can do this by using tomato paste, homemade tomato sauce or fresh tomatoes to which you have added your regular seasons for spaghetti sauce. I use the mix from Sam's Warehouse.] Bring to a boil and remove from heat.
Combine yogurt, egg, oil, parmesan cheese, parsley and salt.
Place ingredients in 9/13 baking dish in this order:
sauce
noodles
sauce
noodles
yogurt
noodles
sauce
cheese
Cover with foil paper and bake at 375° for 45 min.
Uncover, bake for 15 min.
Serves eight |
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Last Updated ( Wednesday, 19 September 2007 )
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Robyn Dettmar's Rhubarb Cake |
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Written by Barb Blyth
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Friday, 14 September 2007 |
Yes, you can get rhubarb in Jos, at least some of the time. I get it at the "Bature market" vegetable sellers. This cake is one of my favorite ways of using rhubarb, the others being rhubarb pie and rhubarb sauce (goes well with yogurt or pancakes).
1 1/2 cups rhubarb, cut fine
cup sugar, mix with rhubarb
1/2 cup vegetable oil
1 1/2 cups sugar
2 cups flour
1 medium egg
1 cup sour milk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
Topping: --------------
6 tablespoons butter
1 cup coconut
2/3 cup brown sugar
1/4 cup milk
1 cup chopped nuts
Mix rhubarb with 1/2 cup sugar and set aside. Mix other ingredients. When mixed together, add rhubarb and sugar mixture. Stir until well blended. Bake in 9x19 pan at 350 for 1 hour or until done.
Cook topping ingredients for 3 min in saucepan. Pour over cake while still warm. |
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Last Updated ( Wednesday, 19 September 2007 )
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Oriental Chicken Drumettes |
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Written by Mike Blyth
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Friday, 07 September 2007 |
These are always a favorite when Barb makes them for the monthly potluck.
1/8 cup red wine vinegar (don't know if she actually uses that ...)
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon ground ginger
1 1/2 teaspoons ground garlic
2 pounds chicken drumettes
Combine red wine vinegar, soy sauce, sugar, ginger and garlic. Stir well to blend. Pour over drumettes in large, shallow glass baking dish. Bake at 250 degrees F 2 to 3 hours. (Barb uses an electric skillet rather than baking). Makes about 4 servings. |
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Last Updated ( Friday, 07 September 2007 )
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