CURRY COLESLAW

8 cups shredded cabbage

2/3 cup mayonnaise
1/4 cup cider vinegar
1/4 cup sugar
1 tsp salt
1/2 tsp curry powder
1/4 tsp pepper
4 strips bacon, cooked and crumbled

Place cabbage in a large mixing bowl.

In a small bowl,combine the mayonnaise, vinegar, sugar, salt, curry powder and pepper. Pour the dressing mixture over the cabbage; toss well to coat. Cover and refrigerate.

Just before serving, sprinkle with the bacon.

Yield: Approximately 6 servings

Note: File Photo

This is a recipe I got from a TOH 1990s magazine.

MEXICAN MINI MEAT LOAVES

1 1/2 lb ground beef

1 can (8-oz) tomato sauce
3/4 cup Masa Harina
1 medium onion, chopped
1 can (4-oz) chopped green chilies, drained
1 egg
1 tsp salt
1 tsp chili powder

Combine all ingredients together in a mixing bowl, using hands if necessary.  Shape the mixture into 6 to 8 mini loaves and place in a shallow baking pan.  Bake in a preheated oven moderate oven (375 degrees) for 20 to 25 minutes.

To serve garnish with shredded Mexican-Blend cheese, your favorite salsa, cilantro, etc.

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CURRIED CELERY AND APPLES

2 cups thinly sliced celery

1 small onion, chopped
1/3 cup butter or margarine
1 tart medium-sized apple, chopped
1 tbsp all-purpose flour
1/2 to 1 (depending on your taste) tsp curry powder
1/2 tsp salt
1/8 tsp black pepper

In a skillet, saute celery and onion in butter until crisp tender, about 5 minutes. Stir in the apple; cover and simmer 3 minutes. Sprinkle the flour, curry, salt and pepper over the top. Cook an additional 2 minutes, stirring occasionally. Serve immediately.

Yield: 4 servings

File Photo

Note: This is a recipe from the 1990s. I believe it was from a TOH magazine.

BLACK BEAN - CORN SALAD

1/2 can cup black beans, rinsed and drained

1/2 cup frozen whole kernel corn, thawed
1/2 cup chopped avocado
1/2 cup coarsely snipped fresh cilantro
1/4 cup red onion, chopped
2 tbsp fresh lime juice

Toss all ingredients together in a medium bowl and serve.

Yield: Approximately 2 cups

My version of an old BH&G recipe.

APPLE CIDER SYRUP

This tasty syrup is great over waffles, pancakes, French toast and much more.

1/2 cup granulated sugar
1 tsp cornstarch
1 tsp ground cinnamon
1 cup apple cider
1 tbsp lemon juice
2 tbsp butter

In a small saucepan, combine the sugar, cornstarch and cinnamon; blend together well.

Stir in the cider and lemon juice; bring to a boil and boil until thickened. Remove from heat, add butter and stir until melted.

Serve warm.

Note: Excellent syrup for pumpkin pancakes and waffles.

Note: File Photo

BAKED SWEET POTATO FRIES

3 lbs (approximately) sweet potatoes, peeled and cut into narrow wedges

2 tbsp olive oil

1 1/2 tsp kosher salt

1/4 tsp black pepper

Preheat oven to 450 degrees.

In a large bowl, gently toss the potato wedges with the other ingredients. Toss until potato wedges are coated. 

Arrange potatoes in a single layer on cookie sheets that are rimmed.

Bake 30 minutes or until tender and lightly browned,

Yield: 6 servings.

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BIRTHDAY CAKE POPCORN

Being born and raised in Indiana I developed a love for the Amish people, their cooking and their recipes. This is one of them. 

1 cup dry French Vanilla Cake Mix

1/4 cup oil

1 1/2 cups melted white chocolate

3 12 quarts popped popcorn

Colorful candy sprinkles

In a bowl that can take the heat, combine the cake mix, oil, and melted chocolate.

Put popcorn in a large heat-proof bowl and pour the chocolate mixture over the corn, mixing to coat all.

Transfer to cookie sheets and sprinkle with the colored candy sprinkles. Cool until hardened.

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WILD RICE-VEGETABLE SOUP

1/2 cup lentils

3 cups water
1 pkg (6-oz) long grain and wild rice blend
1 can (14.5-oz) vegetable broth
1 pkg (10-oz) frozen mixed vegetables
1 cup skim milk
1/2 cup reduced fat, processed American cheese, cut into pieces

Rinse and sort lentils.

Combine lentils and water in a small saucepan; bring to a boil.  Reduce to heat to low and simmer, covered, for 5 minutes.  Let stand, covered, for 1 hour.

Drain and rinse the lentils.

Cook rice according to package directions in medium saucepan.  Add the lentils and the remaining ingredients.  Bring to a boil, reduce heat to low.

Simmer, uncovered, 20 minutes.

Garnish as desired.

Note: File Photo

MAPLE FLAVORED SOURDOUGH PANCAKES

This is an Amish recipe. It sits out overnight but is still a quick breakfast.

1 tbsp yeast

2 cups flour

2 cups warm water

Mix the above ingredients well, cover and let sit out overnight.

The next morning add the following ingredients to the yeast mixture:

1 egg, beaten

1/2 tsp baking soda

1 tsp salt

1 tbsp real maple syrup

1 tbsp melted butter

Combine the ingredients just until blended. Fry on a hot griddle.

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AMISH STRAWBERRY-MARSHMALLOW SPREAD

1 jar (7-oz) marshmallow creme

1/2 cup butter, softened

4-oz cream cheese, softened to room temperature

1 cup strawberry jam

1 tsp vanilla

Cream marshmallow creme, butter, and cream cheese until smooth. Beat in the strawberry (or other) jam and vanilla. Enjoy!

Strawberry jam for reference.