Raven's Curry with Rice

I've been waiting with baited (curry) breath for Linda over at Raven's RV to put up the Curry recipe she talked about making early in the winter. She's finally let the cat out and posted a fine recipe with pictures on how to make Easy-peasy Curry. I am making it soon, as it looks and sounds delicious.

Here are the ingredients you'll need:

(The parenthesis are the original recipe)

1 chicken breast or 1/2 lb ground meat

2.5 cups water

2 medium carrots

3 stalks celery

1 onion (1/2 onion plus 1 green pepper)

Sprinkle of salt (1 teaspoon salt)

Sprinkle of pepper (1/8 teaspoon pepper)

1 tablespoon curry powder

1 cup tomato sauce

1/2 cup milk

2 tablespoons cornstarch

Go on over to Raven's RV to see the steps to make this delicious Easy-peasy Curry.

Max Gail's Beef Stroganoff

Sometime back in the '70s I saw Max Gail on a daytime talk show cooking this dish. It was the Dinah Shore Show, which probably gives away my age. Max Gail played Det. Stan Wojciehowicz in "Barney Miller" for several years. Anyway, he cooked this very simply and quickly and I wrote down the sketchy recipe he gave as he did it. I usually adapt it slightly but I always refer back to this one for the basic stroganoff.

This is THE basic recipe he gave:

1 lb. meat

onion

mushrooms

1 cup sour cream

1 can beef consomme

egg noodles

salt and pepper

Put meat in a pan. When its on it's way to being cooked, add onions, mushrooms, consomme, and seasoning. Throw noodles in the same pot; not too many. Cover and cook until the noodles are tender. Add sour cream and heat. Serve.

Now this is what I do:

I use lean ground beef, or thin strips of round steak

1 medium onion thinly sliced 1/2 to 1 lb. fresh sliced mushrooms

5 or 6 handfuls of dry egg noodles

1 can Cambell's beef consomme

a couple dashes Worcestershire sauce

1/2 teaspoon thyme

1/2 teaspoon seasoning salt

1/8 teaspoon nutmeg

1 Tablespoon dry parsley (fresh would be better)

1 teaspoon dried dill (fresh would also be good)

1 small container of sour cream

I use the same simple method, just give it a little flavor. Don't add more liquid or it will become soupy. The noodles need to be stirred in and stirred a few times until they are tender, about 10-15 minutes. Serve and sprinkle some parsley on top.

Little Meat Loaves

I wrote down this recipe in the '70s and have made it many times. Kids love it because they are individual size meat loaves. You can make them any size, but all should be the same so they will cook uniformly. I made 6 out of the recipe; they took a little longer to cook. This is my first photo blog post, so here goes:

1-1/2 lb. ground beef

1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg
1 cup soft bread crumbs
8 oz. can of tomato sauce ( or half of a 15 oz. can)

1/4 of a large onion, finely chopped

dash of Worcestershire Sauce

Combine all ingredients as for meat loaf, then shape into 8 oval loaves and place in a shallow baking dish.

Bake in a preheated 450 degree oven for 15 to 25 minutes. Spoon off excess grease.


Sauce:

8 oz. can of tomato sauce, or other half of 15 oz. can
2 Tablespoons brown sugar
2 Tablespoons parsely flakes
1 teaspoon Worcestershire Sauce

Combine and pour over cooked meat loaves.

Bake 8 to 10 minutes longer.

Serve with mashed potatoes and fresh brussel sprouts, for instance.