My Great Recipes Collection

Great Recipes From the Past

Beans, Rice & Grains

Vegetable Curry

by Leave a Comment

Contrasting colors and flavors make this dish as delicious as it is attractive. Peanuts are more nutritious, but cashews or almonds may be used, if preferred.

Vegetarian Card 34

Print

Vegetable Curry

Contrasting colors and flavors make this dish as delicious as it is attractive. Peanuts are more nutritious but cashews or almonds may be used, if preferred. 

Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients

  • 1 small onion chopped
  • 1 clove garlic minced or pressed
  • 1 tart apple peeled and diced
  • 2 teaspoons curry powder
  • 2 tablespoons olive oil
  • 2 medium carrots peeled and diced
  • 1 1/3 cup yellow summer squash or zucchini diced
  • 1 2/3 cup uncooked long-grain brown rice
  • 1/2 cup raisins
  • 2 vegetarian bullion cubes
  • 2 cups water
  • 1 tablespoon lemon juice
  • 1/2 cup peanuts, almonds, or cashews optional, coarsely chopped
  • 1/2 cup frozen peas thawed

Instructions

  1. In a large saucepan, saute onion, garlic, apple, and curry powder in oil for about 5 min. 

    Add carrots, squash, and rice. Saute about 5 min. longer. 

    Add raisins, bouillon cubes, water, and lemon juice. Bring to boil. Cover and simmer, stirring occasionally, for 35 min. or until rice is tender and liquid is absorbed. 

    Stir in peas. Heat through. Sprinkle with nuts, if used. 

Recipe Notes

Good served with: Chutney, chopped green onions, shredded coconut and/or other condiments. 

For 2 servings: Half of the ingredients.

For 8 servings: Double the ingredients but only use 3 1/2 cups water

MCMLXXXII Collectors House, Inc. All Rights Reserved Printed in Norway

 

Bean Sloppy Joes

by Leave a Comment

Beans are a wonderful meat extender and enjoyable and nutritious as well. Try this inexpensive and easy variation of the ever-popular Sloppy Joe.

Sandwiches #31, Card #4

Print

Bean Sloppy Joes


Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 1/4 lb ground beef
  • 1 medium onion chopped
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon worcestershire sauce
  • few dashes hot pepper sauce
  • 1/2 cup chili sauce
  • 1/2 cup water
  • 1 16 oz can pork and beans
  • 4 hamburger buns split and toasted

Instructions

  1. Crumble meat into 10-inch skillet with cover. Add onion. Saute for 5 minutes, stirring occasionally, or until onion is tender.
  2. Stir in flour and seasonings. Add chili sauce, water and beans, and bring to a boil. Cover and simmer about 10 minutes.
  3. Serve on buns. Garnish with fresh chopped tomatoes and onions if you'd like.

Recipe Notes

  • Use New England style pork and beans if available
  • Mixture may be made ahead, refrigerated, and reheated when ready to serve. Mixture even improves when standing.
  • Good served with a green salad or marinated tomatoes
  • For 2 servings: Half of the ingredients but use 1 can (about 8 oz) pork and beans.
  • For 8 servings: Double the ingredients.

MCMLXXXII Collectors House, Inc. All Rights Reserved Printed in Norway

 

 

Shrimp Saute from My Great Recipes

by Leave a Comment

Shrimp Saute

Print

Shrimp Saute

Course Main Course
Servings 4 servings

Ingredients

  • 1 1/4 pound shelled deveined, uncooked shrimp
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 1/2 cups boiling water
  • 1 taspoon salt
  • 1 cup long grain rice
  • 1/2 cup butter
  • 1/2 cup green onion chopped
  • 1/2 cup celery chopped
  • 1/2 cup green pepper chopped
  • 1 tablespoon catsup
  • 1/4 cup dry white wine optional
  • 1/4 cup fresh parsley chopped

Instructions

  1. If the shrimp are frozen, put into strainer and run cold wate rover them until they can be separated. Drain and sprinkle with salt and pepper.
  2. Bring water to boil; add salt. Add rice and stir once. Cover and turn heat to low for 20 minutes or until water is absorbed.
  3. Meanwhile, heat butter in heavy skillet over high heat; add onions, celery, and green pepper; stir and cook about 1/2 minute, then add catsup. Cook for 2 minutes.
  4. Add the shrimp and wine. Saute until shrimp loses its transparency. Stir in parsley.
  5. Serve immediately over hot cooked rice.

Recipe Notes

MCMLXXXII Collectors House, Inc. All Rights Reserved Printed in Norway