Ground Beef Curry

• 1 lb ground beef
• 4 T oil
• 1 medium onion, finely chopped
• 1/4 t turmeric
• 1 stick cinnamon or 1/4 t ground cinnamon
• 1/4 t cloves
• 1/4 t pepper
• 1/4 t ginger
• 1 t curry powder
• 2 cloves garlic, finely chopped
• 1/2 t salt
• 1 8-oz can tomato sauce
• 1-3/4 c water
• 1/2 c frozen peas

Cook beef in large skillet until no pink remains. Add onion, saute until brown. Add spices, garlic, and salt; cook 1 minute. Add tomato sauce, water, and peas. Stir to mix. Simmer uncovered 20 minutes, stirring occasionally. Serve with rice. Serves 4.

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This is one of our family favorites and definitely my favorite curry recipe. When I was little, I always asked for the cinnamon stick and would chew on it. Yum!

Baked Apple French Toast

Makes 12 servings

• 1 large loaf French bread
• 8 eggs
• 3 c milk
• 1/4 c sugar
• 1 T vanilla
• 4 Granny Smith apples
• 1/2 c sugar
• 2 t ground cinnamon
• 2 T butter

1. Spray a large baking dish (9”x13”) or pan with cooking spray.
2. Cut French bread in 1-1/2 inch slices and arrange in pan in single layer.
3. In batter bowl, beat lightly the eggs, milk, 1/4 c sugar, and vanilla.
4. Pour half of egg mixture over bread.
5. Peel, core, and slice apples and arrange over bread.
6. Pour remaining mixture over apples.
7. Mix 1/2 c sugar and ground cinnamon and sprinkle over top, then dot with butter.
8. If making the same day, cook for 35 to 40 minutes at 350F. If making the night before and refrigerating overnight, cook 45 to 50 minutes. Cool 5 to 10 minutes.
9. Serve with maple syrup.

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Saralynn: This is a recipe from a book my dad’s cousin gave me from their parish, submitted by a Mary Hansen. Mom and I both tweak it a bit, but it always tastes yummy! We’ve only ever used white bread, not French, which takes about two slices to make 1-1/2 inches of bread on the bottom. This time I used Cameo apples, and it turned out fine. It took three large instead of four apples. I also had to cook it for longer than given, at least an hour. We don’t serve it with maple syrup, since it is pretty sweet on its own. But it is definitely delish!

Indonesian Chicken Kebabs

• 2 large chicken breasts
• 1/4 c soy sauce
• 1 T oil
• 1 t packed brown sugar
• 1/4 t ground ginger
• 1 clove garlic, crushed

Peanut Sauce

• 1 small onion - finely chopped
• 1 T oil
• 1/3 c peanut butter
• 1/3 c water
• 1 T lemon juice
• 1/4 t coriander
• 2-3 drops red pepper sauce (e.g. Tabasco)

1. Cut chicken into 3/4-inch pieces. Mix with soy sauce, oil, brown sugar, ginger, and garlic in glass bowl. Cover; refrigerate, stirring occasionally, at least 2 hours.
2. Prepare peanut sauce. Cook onion in oil until tender. Remove from heat; add remaining ingredients. Heat just until blended.
3. Remove chicken from marinade; reserve marinade.
4. Thread 4 or 5 chicken pieces on each of 14 to 16 skewers. Brush with marinade.
5. Broil at 550 F 4 inches from heat for 4 to 5 minutes.
6. Turn. Brush with marinade. Broil until done, 4-5 minutes. Serve with peanut sauce over cooked rice.

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This is definitely a family favorite! Mom usually makes two skewers per person and puts more chicken pieces on each skewer instead of making so many (as more of an appetizer). She also does not brush with marinade halfway through cooking, since the marinade was sitting with raw chicken in the fridge.

Pilaf Bengal

• 1 Rice-a-roni (pilaf) mix, 7.25oz
• 1 c chopped onion
• 1 clove garlic, minced
• 1 T margarine or butter
• 1/2 c apples - chopped
• 1/2 c apricot preserves
• 1 chicken bouillon cube
• 1 t all-purpose flour
• 1/4 t pepper
• 1-1/2 t lemon juice
• 1-3/4 curry powder
• 1-1/2 lb boneless, skinless chicken - cubed
• raisins, peanuts, coconut, chutney

1. Prepare Rice-a-roni mix as package directs.
2. Meanwhile, sauté onion and garlic in margarine.
3. Add next seven ingredients.
4. Transfer mixture to bender or food processor; purée.
5. Return mixture to skillet; add chicken.
6. Simmer 10 minutes or until chicken is cooked. Serve over prepared Rice-a-roni pilaf.
7. Garnish with raisins, peanuts, coconut, and chutney if desired.

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I had to improvise a little with this recipe since I don't have a food processor. I made sure the onion was well chopped, and I used refrigerated minced garlic instead of fresh. I also used applesauce instead of chopped apple. Mom usually makes this with regular white rice instead of Rice-a-roni, which is not available in Nigeria. I recommend it that way, too. I made the Rice-a-roni mix with this the other night, and it was just enough for my small family of three, but we had leftover chicken and sauce. So in order to feed six, which is what it advertises, I would make white rice to go with it. Use whatever you want as garnish, or whatever you have. We used coconut, peanuts, raisins, chopped apples, and chopped green peppers.

Sesame Corn

(Saralynn: Let me preface this by saying that I don't have the recipe on hand for this dish. My mom makes it often, but she is away from her recipe box for a few months, so we tried to figure out a non-exact version for me to make at Thanksgiving. I didn't measure anything, either, but hopefully this is sort of close to what I did!)

• 3 T butter
• 2 to 3 cloves garlic, minced
• 3 to 4 T sesame seeds
• 1 green pepper, finely chopped**
• 1-1/2 lbs frozen corn
• salt to taste
• 1/2 t dried basil
  

1. In a medium-sized cooking pot, melt the butter over medium-high heat.
2. Add the garlic and sesame seeds, and sauté one or two minutes.
3. Stir in the dried basil, green pepper and frozen corn. Sauté for about five minutes, stirring frequently. Season with salt as needed.
   
4. Turn the heat down and let cook for another five minutes or so, stirring occasionally, until the corn is hot through and fully cooked. Serve hot.

**You can use pimiento or green chili instead of green pepper for added flavor.

Chicken Tabouleh Salad

• 1 c cooked bulgar wheat
• 1 c chopped, cooked chicken
• 1 tomato, chopped
• 1/4 c snipped parsley
• 1/4 c chopped cucumber
• 2 T chopped green onions
• 1/4 c oil
• 1/4 c lemon juice
• 1 clove garlic
• 1/2 t salt
• 1/4 t pepper

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I don't have bulgar, so I used 1 c couscous instead and doubled the recipe. If you want to use couscous with a single recipe, use 1/2 c couscous and mix with 3/4 c boiling water to cook. Then add everything else. I just discovered this recipe, and my family loves it, even my one-year-old grandson. A nice light main dish salad for a hot day!

Tanzanian Meat-Banana Stew

Saute until golden:

• 2 chopped onions
• 2 T oil

Brown well:

• 12 oz beef, in 1" cubes

Add:

• 1 c fresh-grated coconut
• 1-1/2 t salt
• 1/2 t pepper
• 1 t curry powder
• 1 t grated fresh ginger (or 1/2 t powdered)

Cook 1 minute. Add:

• 2 c fresh shopped tomatoes
• 1/4 c water
• 1 lg ripe plantain or 2 greenish bananas, cut.

Cook till meat is tender. Serve with chutney over rice.

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This recipe, requested by Lauren, is from the book commonly known as The Crocodile Cookbook, published here in Nigeria by expatriate women. Its full name is From the Crocodiles: Recipes from the International Women's Club, Kaduna, Nigeria. It's out of print, and my copy is falling apart. Sadly, it's old enough that it was never input onto a computer before it was published and thus would have to be reconstructed by either entering all the recipes afresh onto a computer file or scanning the existing pages. Neither option is appealing!

(10) Blushing Apple Crescents

2 20-oz cans apple slices
¾ c sugar
½ c red hots (cinnamon candies)
1 t whole allspice
½ c white vinegar

Drain liquid from apples into saucepan; stir in sugar, candies, allspice, and vinegar. Heat to boiling and simmer 5 minutes. Add apples; heat to boiling again. Pour into bowl, cool, and refrigerate 24 hours. Makes 4 cups.

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Mom got this recipe from her friend Wanda Farrell back in 1980, before I was even born! We adore it. It's a perfect blend of sweet and sour--with vinegar--and makes a beautiful and tasty side dish to the main meal. You can use fresh apples if you'd prefer; Mom usually does, I think. We can't get red hots here, though, so this is a special treat for us!

(9) Spritz

1 c butter, softened
½ c sugar
2¼ c flour
¼ t salt
1 egg
1 t almond or vanilla extract

Heat oven to 400°F. Cream butter and sugar. Blend in remaining ingredients. Fill cookie press with ¼ of dough at a time. Form desired shapes on ungreased baking sheets. Baket 6 to 9 minutes or until set but not brown. Makes about 5 dozen.

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If you know anything about Spritz, you know it's a dough that works with a cookie press. I'm sure there are all sorts of shapes and flavours you could make, but my mom always made green Christmas wreaths and put red hots on for bolly berries. Very festive! I haven't made these as an adult, not having a press, but they're lots of fun! And yummy, too. :)

(8) Christmas Meringue Cookies

Dough:
Blend well:

• 2 egg yolks
• 2-1/2 c flour
• 1 t salt
• 1/2 t baking powder
• 3/4 c sugar
• 2/3 c shortening
• 1/4 c milk
• 1 t vanilla
  

Chill dough while making meringue.

Meringue:

• 2 egg whites
• 1/4 t salt
• 1/2 c sugar
• 1/2 t vanilla
• 1/2 t vinegar
• 6 oz chocolate chips
• 1 c crushed candy canes
  

Beat egg whites and salt until soft mounds form. Gradually add sugar. Beat until stiff peaks form. Fold in other ingredients.

Shape dough in balls on ungreased cookie sheets. Flatten balls with glass dipped in sugar. Top with meringue. Bake at 325F for 20 to 25 minutes.

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My mom got this recipe from our friend Sheri Edwards in Christmas 1993. That was the Christmas Mom and Dad returned to the States (from Nigeria) quite suddenly because Dad was diagnosed with cancer. They left us kids with missionary friends here and stayed in Los Angeles for a month with Sheri's mom and dad, good friends of ours from church. Mom made these cookies the next year, when we were all together in Los Angeles, and we fell in love with them, too!

(7) Swedish Shortbread

1 c butter, softened
½ c plus 2 T sugar
2-2½ c flour
1/3 c raspberry jam
1 c powdered sugar
1 t almond extract
2-3 t water

Blend butter and sugar, add flour and mix well. Divide dough into 6 parts. On ungreased sheets, roll or pat each part into a strip about 1½”x12”. Using knife handle, make slight indentation lengthwise down center of each strip (not too deep or cookies will break). Fill indentation with jam. Bake at 350°F for 10 to 12 minutes or until edges are lightly browned. In small bowl, mix powdered sugar, almond and water to make thin glaze. While still warm, drizzle glaze across strips and cut diagonally into 1” slices. Makes 60 cookies.

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This recipe makes thin buttery cookies, and we especially love the almond flavouring. Truth be told, you can use any kind of jam, not just raspberry. Our other favourite is apricot. These cookies are great to take to parties or give as gifts because they look and taste really nice.

(6) Peanut Blossoms

½ c butter
½ c peanut butter
½ c sugar
½ c brown sugar
Add:
1 egg
1 t vanilla
Blend in:
1¾ c flour
1 t soda
½ t salt

Shape into balls. Roll in sugar. Place on ungreased sheet. Bake at 375°F for 8 minutes. Remove from oven. Place chocolate kisses firmly in center. Bake 2-5 minutes longer.

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Chocolate Kisses are one of my favourite candies, so these cookies, that combine peanut butter and chocolate, are just divine. Of course, I'm the weird kind of person who usually eats the Kiss off before eating the rest of the cookie. Oh well! They're simple cookies and taste great (unless you have peanut allergies). I just wish we could get Kisses here so they were easier to make!

(5) Snowballs

1 c butter
2 c flour
½ c powdered sugar
1 t vanilla
chocolate chips and/or chopped walnuts

Roll dough into little balls and place on ungreased sheet. Bake at 300°F about 30 minutes.

Cool and roll in granulated or powdered sugar.

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These are my personal favourites. I love them so much that my mom started making them for me even when it wasn't Christmas! My second care package in college (all the way from Nigeria!) was a Tupperware container of snowballs. Yum yum! They're just a basic shortbread, but they taste phenomenal, and I particularly love 'em with chocolate chips. (I'm not a fan of walnuts anyway.) We roll them in powdered sugar, and they do look like snowballs! They've also been called "Russian Tea Cakes." They're great!

(4) Pfeffernüse

½ c shortening
¾ c brown sugar (packed)
1 egg
½ c molasses
2 t anise extract
3-1/3 c flour
½ t soda
½ t white pepper
½ t nutmeg
½ t allspice
½ t cloves
1 t cinnamon
1/3 t cardamom
1½ T grated lemon peel (about 2 lemons)

Heat oven to 350°F. Mix thoroughly shortening, sugar, egg, molasses, anise. Blend in remaining ingredients. Knead dough until of right consistency for molding.

Shape dough by level teaspoons into bals. Place one inch apart on ungreased baking sheet. Bake about 12 minutes or until golden brown on bottom. Cool. Glaze. Makes about 6 dozen.

Glaze: Combine:
1 egg white
2 t honey
¼ t ground anise
Add 1½ c powdered sugar.Beat until smooth. Put 12 cookies in a bowl. Drizzle with 2 T glaze. Toss with fork to coat. Dry on rack or waxed paper.

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This recipe, for "Pepper nuts," makes cookies that resemble ginger snaps. They're spicy good! They're even good without the glaze. (My sister and I made them last year that way because we didn't want to buy ground anise just for the cookies...cheapskates!) They also taste fine if you use black pepper instead of white pepper. My mom's been baking these for as long as I can remember, but in our family, they're strictly a Christmas cookie.

(3) Julekage

1 pkg yeast
¼ c warm water
¾ c lukewarm milk
¼ c sugar
½ t salt
½ t ground cardamom
1 egg
¼ c shortening
½ c raisins
1/3 c cut-up citron or mixed candied fruit
3¼ to 3½ c flour

Dissolve yeast in water. Add other ingredients and 2 c flour. Blend. Beat 2 minutes. Add remaining flour. Knead 4 minutes. Rise in bowl 1 to 1½ hours. Punch down. Shape into ball. Place in greased 9” cake pan; brush with butter. Let rise 45 minutes. Bake at 350F for 35 to 45 minutes until golden. Brush with butter. Glaze. Cool.

Glaze: Mix 1 c powdered sugar and 1 to 2 T water.

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This is a traditional Scandinavian Christmas bread. "Julekage" means "Christmas bread." It makes a yummy Christmas breakfast, especially warm and spread with real butter. Another of my mom's Christmas breakfast breads is Stollen, a German bread, but I can't find her recipe for it!

(2) Frosted Cinnamon Icebox Rolls

2 packages active dry yeast
½ c warm water (105F to 115F)
2 c lukewarm milk (scalded then cooled)
1/3 c sugar
1/3 c vegetable oil or shortening
3 t baking powder
2 t salt
1 egg
3 c Gold Medal® whole wheat flour
3 c Gold Medal® all-purpose flour
4 T butter or margarine, softened
½ c sugar
1 T plus 1 t cinnamon
Browned Butter Frosting (below)

1. Dissolve yeast in warm water. Stir in milk, 1/3 c sugar, the oil, baking powder, salt, egg, and 1½ cups of each flour. Beat until smooth. Mix in enough of the remaining flours to make dough easy to handle.

2. Turn dough onto well-floured board; knead until smooth and esastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1½ hours. (Dough is read if an indentation remains when touched.)

3. Grease 2 oblong pans, 13”x9”x2”. Punch down dough; divide into halves. Roll 1 half into rectangle, 12”x10”. Spread with half of the butter. Mix ½ cup sugar and the cinnamon; sprinkle half the sugar-cinnamon mixture over rectangle. Roll up, beginning a wide side. Pinch edge of dough into roll to seal. Stretch roll to make even.

4. Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours bu tno longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake as directed below.)

5. Heat oven to 350F. Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with Browned Butter Frosting while warn. Makes 24 rolls.

Browned Butter Frosting: Heat 3 T butter or margarine over medium heat until delicate brown. Stir in 1½ cups powdered sugar, 1 T milk, and ¾ t vanilla. Beat until smooth and of spreading consistency. Frosts 1 pan of rolls.

(Note: If larger rolls are desired, roll dough into rectangle, 10”x9”. Cut each roll into 9 slices. Place in greased baking pans, 9”x9”x2”. Makes 18 rolls.

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Okay, I admit: These aren't strictly a holiday tradition in my family. Mom makes them reasonably often. But they're a year-round favourite, and she likes to make favourites at Christmas, so they often make it onto the breakfast table this time of year. They are simply to die for - the best home-made cinnamon rolls I've ever had in my life. They're right up there with Cinnabon!!

Mom tried to make these Christmas '99 when we were in the States for my sister's wedding. We were staying for two weeks in an unused apartment in a neighbourhood or retired missionaries. There was yeast in the fridge, so Mom used that for the rolls. They didn't rise at all! We had teeny tiny rolls that year, but they still tasted fine!

Yummy-in-your-tummy Christmas Countdown

Between now and Christmas, I (Saralynn) am putting up recipes for ten food items I think are essential to Christmas. This blog has become woefully neglected in the past few months as I've had a baby and my mom has now traveled to another country for two months.

SO...

I'm raiding my mother's recipe file, which she left behind, and am posting some of my own favourites. I sadly don't have Mom's recipe for cider, but I'm putting up all my other top foods & drinks from my childhood Christmases. Hope you like them!

(1) Makeover Eggnog

1¾ c sugar
¼ c flour
½ t salt
6 eggs, lightly beaten
3 t vanilla
2 t rum extract
4 c half-and-half
½ t nutmeg
2 qts milk (2%)

In large heavy saucepan, combine sugar, flour, and salt. Gradually whisk in milk and eggs until smooth. Cook and stir over low heat to 160F, about 20 minutes. Remove from heat, add extracts. Cover and chill 2 hours. Just before serving, strain eggnog. Add half-and-half and nutmeg. Makes about 3 quarts.

From Guideposts, December 2003.

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We can't get eggnog in Nigeria, so Mom has often made her own. Sometimes she uses a mix from the States, but sometimes she makes it from scratch. I'm not sure what recipe she uses, but I found this one in her recipe file, so I thought I'd throw it in. Christmas just isn't Christmas without eggnog!

All-Time Favorite Lemon Bars

1 c flour
1/4 c powdered sugar
1/2 c butter
2 eggs
1 c sugar
2 T flour
1 T grated lemon peel
1/2 t baking powder
2 T lemon juice

Heat oven to 350F. In large bowl, combine flour and powdered sugar. Cut in butter until crumbly. Press flour mixture into ungreased 8" or 9" square pan. Bake at 350F for 15 minutes. Meanwhile, in small bowl, beat eggs and sugar until light coloured. Stir in remaining ingredients. Pour egg mixture over partially-baked crust. Return to oven and bake 18-25 minutes or until light golden brown. Cool completely. If desired, sprinkle with powdered sugar. Cut in 24 bars.

Can be doubled for a 9"x13" pan. To double:
Double the ingredient amounts. Bake in a 9"x13" pan 25-28 minutes.

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This recipe is from the Pillsbury Kitchens' Family Cookbook and has been a family favourite for years. I don't usually sprinkle sugar on top. They're very sweet as it is. It's a great way to use up lemons!

Imperial Chicken

Chicken Marinade
1 large chicken, cut up in bite-sized pieces
1-1/2 t sugar
1-2 t hot sauce, such as Tabasco
dash MSG
1-2 t sesame oil
3 t oyster sauce, enough to just cover chicken

Combine marinade ingredients and marinate chicken overnight if possible or 4 hours minimum.

Vegetables
2 large green peppers, chopped
anything else like bamboo shoots, water chestnuts
1 c peanuts (unsalted)

Prepare vegetables. Heat frying pan until very hot. Add oil. Stir-fry chicken until almost cooked. Quickly place in casserole dish and cover to keep warm. Add more oil to empty frying pan. Sautee vegetables until crisp tender. Add small amount of oyster sauce if pan becomes too dry. Add peanuts at the end. Add chicken to reheat. Serve over rice.

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For the vegetables, I've always used snow peas, but really you can use anything, as the recipe notes. I also use salt instead of MSG. This recipe is from a friend at UCSD (in the early '80s) with whom I was in a cooking co-op. One day a week, she cooked a dinner for us as well as her family, and another day a week, I cooked for them as well as my family. This recipe was one she cooked for us that I liked so much I asked for a copy. Her name was Barbara; that's all I remember.