Recipes Included On This Page Melon Salad with Curry Millet Pudding My Best Goulash Recipe Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Melon Salad with Curry Recipe By :The Best of Seasons by Judy Schultz Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups melon balls -- mixed (1 L) 1 teaspoon curry powder -- (5 mL) 1 tablespoon fresh lemon juice -- (15 mL) 1 teaspoon honey -- (5 mL) 1/2 cup yogurt -- (125 mL) Watercress or cucumbers for garnish Mix curry powder, lemon juice and honey in a small bowl. Let dressing stand 5 minutes. Whip in yogurt. Stir curry mixture into yogurt then fold in the melon balls. Chill for 10 minutes. Serve on a large plate or individual dishes. Garnish with watercress or cucumber slices. Winter pear may also be used. Serves 3 to 4. From 'The Best of Seasons' by Judy Schultz; Red Deer College Press; 1989. ISBN 0-88995-049-0 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; 2g Fat (13.3% calories from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Millet Pudding Recipe By :Good Grains of Alberta; Alberta Agriculture pamphlet; 1986 Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked millet -- (250 mL) see note* 3/4 cup raisins -- (175 mL) 2 cups milk -- (500 mL) 2 eggs -- beaten 1/3 cup sugar -- (75 mL) 1 teaspoon vanilla -- (5 mL) 1 teaspoon lemon extract -- (5 mL) 1/2 teaspoon nutmeg -- (2 mL) * Note - To prepare 1 cup (250 mL) of cooked millet: add 1/3 cup (75 mL) of millet and 1/4 teaspoon (1 mL) salt to 1 cup (250 mL) of boiling water and simmer gently for 40 minutes. Combine cooked millet and raisins in a greased 1 1/2-quart (1.5 L) casserole. Add milk, eggs, sugar, vanilla and lemon flavoring. Mix thoroughly. Sprinkle with nutmeg. Place casserole in a pan of hot water and bake in a 350F (180C) oven 50 to 60 minutes. Tip - to ensure a creamier texture, stir gently a few times during baking. Author's notes: Millet pudding is very similar to baked rice pudding. Children love it! Other cooked grains may be substituted for millet. About Millet. Millet is an important food crop in Africa and parts of Asia where it is made into porridge, unleavened bread or chapatis. Millet is a very nutritious grain that is quickly cooked. In North America millet is grown for bird seed. The round tiny yellow seeds have a very mild flavour. People allergic to wheat and corn are rarely allergic to millet. It can be used in much the same way as rice and is very good in casseroles and puddings. It is usually available in specialty food stores. From Good Grains of Alberta; Alberta Agriculture pamphlet; 1986. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 335 Calories; 7g Fat (19.4% calories from fat); 10g Protein; 59g Carbohydrate; 4g Dietary Fiber; 123mg Cholesterol; 99mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * My Best Goulash Recipe Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds stew meat -- (500 g) [veal or beef shoulder or sirloin] 6 ounces onions -- (150 g) sliced Lard -- (saindoux) Paprika Salt Black pepper 19 ounces tomato sauce -- (preferably Hunt's) 1 pound Italian tomatoes -- (500 g) with juice [canned or fresh] Cut the meat into big cubes. Brown onions lightly in 1 tablespoon lard. Add the meat cubes; sprinkle 1 tablespoon mild paprika; mix well, cover and simmer for 15 minutes to let the meat render its juices. Fifteen minutes later, add Hunt's tomato, 1/2 glass of water and Italian tomatoes, finely chopped. Season to taste. Cook on very low heat (or better, bake at 250 F.) for 2 hours, covered. This dish is even better the day after. Degrease it, warm it up very slowly and serve with Yukon Gold potatoes or flat egg noodles. Preparation Time: 20 minutes. Cooking Time: 2 hours. Contributed to the FareShare Gazette by Claudia; 12 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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