Mom’s Curry Dinner

Ingredients

4 tablespoons butter
4 tablespoons flour
1 teaspoon Curry Powder (or more if you like a strong curry flavor)
2 cups milk
Salt and pepper
Shrimp, crab meat or diced chicken or turkey

1 cup Rice
1 pkg. Frozen Peas

Directions
Melt butter. Whisk in flour and cook a minute (being careful not to let it burn) then whisk in curry powder. Slowly add milk, whisking vigorously. Slowly (medium heat) bring the mixture to a boil stirring constantly to keep it smooth. If mixture is too thick add a little more milk until desired consistency. Season to taste with salt and pepper. Add shrimp, crab, chicken or turkey and keep warm on a very low setting, stirring occasionally.
Cook Peas according to the package directions.

Directions to cook rice : 2 cups of water in a pan, add 1/2 teaspoon of salt, bring to boil and add 1 cup of rice, allow to come back to a boil and cover with a tight lid, lower heat to a low setting and simmer for 17 minutes WITHOUT LIFTING THE LID, after 1 minutes lift remove lid and allow to finish cooking until there is not water left in the bottom of the pan, maybe 2 to 4 more minutes, keep a close eye on it so it doesn’t stick to bottom of pan.
Enjoy!

Favorite Banana Bread

from Mormon Country Cooking

4 eggs
5 large ripe bananas
1 cup shortening
2 cups sugar
4 cups sifted flour
2 teaspoons baking soda
1 teaspoon salt
1 cup walnuts, coarsely broken (or use pecans or omit)

In a large bowl beat eggs until thick; add bananas and beat until smooth and liquid. In second bowl, cream together shortening and sugar until fluffy. Beat in egg-banana mixture. Sift flour with soda and salt; add to creamed mixture. Stir in nuts. Bake in two well greased 8 1/2 x 4 1/2 x 2 /12 inch loaf pans for 75 minutes or until bread tests done (a toothpick stuck in center comes out clean). Cool 10 minutes in pans on a rack, then turn out onto racks to cool.

Stacey’s Cookies

1 cup butter
1 cup sugar
1 egg
2 tsp baking powder
3 cups flour

Cream butter and sugar until fluffy, add egg and beat in well, add sifted flour and baking powder ... roll out dough on a lightly floured surface to 1/4" to 3/8” thickness and cut in desired shapes .... bake at 400 for 6 - 7 minutes ... do not over bake.

Decorate by piping an edge of melted white chocolate (or any color desired) around the cookie then filling in with melted chocolate and adding other detail with melted chocolate.

Key Lime Meringue Pie

This recipe is like Grandma Hynes’s recipe, I remember making this pie with her one day when Grandpa Hynes was making his famous Ribs!

1 Baked 9” Pie Shell
1 1/2 C sugar
1/2 C cornstarch
1 1/2 C water
3 egg yolks, slightly beaten
1/4 C key lime juiice
1 T grated key lime rind (use lemon if not key limes or omit)
3 egg whites
1/4 t cream of tartar
1/3 C sugar

Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir at least half of the hot mixture into egg yolks. Then blend all the egg yolk mixture into the hot mixture in the saucepan and boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in key lime juice and rind. Pour into baked pie shell. Prepare meringue by beating egg whites with cream of tartar until frothy; gradully add sugar and beat until stiff and glossy. Pile meringue onto hot pie filling. Seal meringue to edge of crust. Bake 8 to 10 minutes at 400 degrees. Cool away from drafts. Serve as soon as cool.

Heidi and Carson's Wedding Quinoa Salad

1/2 cup quinoa, cooked according to pkg directions
2 green onions, chopped white and green parts or 1/8 cup thinly sliced red onion
1 small clove garlic, minced
1/2 cup celery, chopped (more if you like the crunch)
1/2 cup of dried cranberries
1/3 cup chopped pecans, walnuts or slivered almonds
1/4 cup chopped parsley

Let quinoa cool, then add remaining ingredients and toss with a good store bought Cranberry Dressing, if you have trouble finding a Cranberry Dressing then us a Raspberry Dressing ... Chill in the refrigerator for a couple of hours or serve at room temp. Great with grilled meat or fish .... enjoy

Makes 4 servings

Quinoa Salad

1/2 cup quinoa (double if feeding a crowd)
1/2 tsp sea salt
1/8 tsp ground pepper
1 garlic, minced
2 green onion chopped (use green part also)
2 Tbs extra virgin olive oil
2 Tbs lemon juice (fresh if possible)
1 bunch curly parsley, chopped
1 cup grape tomatoes, quartered
1 cup chopped English cucumber
1/4 cup crumbled feta cheese

Cook quinoa according to package directions. Transfer to a bowl to cool sightly.

Mix remaining ingredients i a large serving bowl. Add quinoa and stir gently to combine. Can be served warm or cold, flavors are enhances by letting the dish sit for awhile.

Makes 4 servings ... serve alone cold as a salad or serve warm with grilled lamb, beef or chicken kebabs.

Broccoli Risotto

Ingredients:
1/4 c. olive oil, divided
1 garlic clove, thinly sliced
2 c. broccoli flowerets
2 1/3 c. chicken broth, heated and divided
1/4 c. chopped fresh parsley, divided
salt and pepper to taste
1/2 small onion, diced
3/4 c. arborio rice, uncooked
2/3 c. dry white wine
1 T. lemon juice
2 T. butter
1/4 c. grated parmesan cheese, divided


Directions:
In a skillet, heat 2 T. oil. Saute garlic and broccoli until garlic is soft, ~ 3 min.
Add 1/3 c. chicken broth, 3 T. parsley, and S&P to taste.
Simmer, uncovered, until broccoli is tender, ~ 10 min.
Set aside.

Meanwhile, heat remaining oil in a saucepan. Cook onion until tender, ~ 3 min.
Add rice and stir until rice is just coated. Stir in wine. Cook, stirring constantly, until all liquid is absorbed.
Add remaining hot broth, 1/3 c. at a time, stirring constantly allowing liquid to absorb between additions.

Cook, uncovered, until rice is creamy and grains are tender, ~ 20 min. Stir in lemon juice, butter, 3 T. parmesan cheese and reserved broccoli. Sprinkle with remaining cheese and parsley.
Serve immediately.

recipe from cooks.com