This was mother’s favorite recipe during Lent when The Kitchen Mouse was just a mouselet. Serves 4 or 5.
Ingredients:
4 T. butter or margarine
1/2 cup chopped onion
1 garlic clove, minced
1 T. curry powder
1 t. tomato paste
1-1/2 cups milk
1 t. salt
6 hard-cooked eggs, cut in half lengthwise
V.S.P. Melt the butter in a skillet; sauté the onions and garlic 5 minutes. Blend in the curry powder and tomato paste and cook, stirring constantly, for 1 minute. Gradually add the milk, stirring steadily. Add the salt and eggs, heat and serve on toast.
Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
Tuesday, August 23, 2011
Curry Sauce Recipe
Serve this sauce with leftover meat, chicken or vegetables. The Kitchen Mouse enjoys this sauce especially when served with shrimp. Serves 3 or 4.
Ingredients:
2 T. butter or margarine
1 cup chopped onion
1 clove garlic, minced
2 T. curry powder
1 T. flour
1/4 t. powdered ginger
2 cups beef or chicken stock
V.S.P. Melt the butter in a saucepan; sauté the onions and garlic 10 minutes. Blend in 1-1/2 tablespoons of the curry powder, flour and ginger; cook over low heat 2 minutes, stirring constantly. Gradually add the broth, stirring constantly and bring to a boil. Reduce heat and cook 10 minutes. Taste and adjust seasoning, adding remaining curry powder if needed. Add leftovers, heat through and serve over rice.
Ingredients:
2 T. butter or margarine
1 cup chopped onion
1 clove garlic, minced
2 T. curry powder
1 T. flour
1/4 t. powdered ginger
2 cups beef or chicken stock
V.S.P. Melt the butter in a saucepan; sauté the onions and garlic 10 minutes. Blend in 1-1/2 tablespoons of the curry powder, flour and ginger; cook over low heat 2 minutes, stirring constantly. Gradually add the broth, stirring constantly and bring to a boil. Reduce heat and cook 10 minutes. Taste and adjust seasoning, adding remaining curry powder if needed. Add leftovers, heat through and serve over rice.
Thursday, August 11, 2011
Curried Broccoli and Onions Recipe
The curry enhances the flavor of both the broccoli and the onions. Serves 6.
Ingredients:
1 10-oz. pkg. frozen broccoli
3 T. margarine
3 T. flour
1/2 t. curry powder
1/4 t. paprika
Dash of red pepper flakes
1-1/2 cups milk
1/2 cup grated or shredded sharp processed cheese
1 15.5-oz. can small whole onions, about 2 cups
Step 1. Cook broccoli per package directions.
Step 2. Melt margarine in medium saucepan over medium heat; stir in flour and seasonings. Add milk, stirring constantly until thickened. Add cheese; stir until melted.
Step 3. Drain onions; place broccoli and onions in a greased 1-1/2 quart casserole.
Step 4. Pour sauce over vegetables. Bake in a 350 degree oven 20 minutes. Serve.
Ingredients:
1 10-oz. pkg. frozen broccoli
3 T. margarine
3 T. flour
1/2 t. curry powder
1/4 t. paprika
Dash of red pepper flakes
1-1/2 cups milk
1/2 cup grated or shredded sharp processed cheese
1 15.5-oz. can small whole onions, about 2 cups
Step 1. Cook broccoli per package directions.
Step 2. Melt margarine in medium saucepan over medium heat; stir in flour and seasonings. Add milk, stirring constantly until thickened. Add cheese; stir until melted.
Step 3. Drain onions; place broccoli and onions in a greased 1-1/2 quart casserole.
Step 4. Pour sauce over vegetables. Bake in a 350 degree oven 20 minutes. Serve.
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