Soaps.com - MESSAGE BOARDS

I've been thinking about mamabing a lot and miss her so much. We definitely need to keep her recipe thread alive in memory and honor of her. Here is another one of my favorite recipes:

Lynn's Chicken Curry

In large dutch oven:

2 TBS Canola oil (or vegetable oil)
2 TBS butter or margarine
1 large onion, chopped
8 oz mushrooms, sliced
1 clove garlic, minced

Saute onions and mushrooms in oil and butter. In the meantime, mix the following ingredients together until they form a thick paste.

1 TBS MALT vinegar (I order mine from Goodwoods.com, Indian Foods)
3 TBS water
2 tsp salt
3/4-1 tsp black pepper
2 tsp ground cinnamon
2 tsp ground cumin]
2 tsp ground ginger
2 tsp ground coriander
2 tsp turmeric
1 tsp chili powder
1/2 to 1 tsp ground red pepper
3 TBS mild, medium or hot curry powder (see Goodwoods.com, Indian foods)
1 bay leaf - I add them to the onions/mushrooms along with
4-5 whole cloves

Add to onions/mushrooms and cook for a minute or two to bring out the flavors of the spices. Then add:

3/4 to 1 cup catsup (ketchup)
1 can diced tomatoes
1 whole cut up chicken, or 2 chicken breasts and 4 chicken legs and 4 chicken thighs
Enough water to cover

Bring to a boil, then lower heat and simmer for 1 hour. About 25 minutes before chicken is done, cook your favorite rice according directions on the package. I normally make at least six servings so we can have some leftovers.

When chicken is done, remove from curry sauce and take it off the bones. Also take the bay leaf and find the cloves and remove them from the sauce (there's nothing more yucky than biting down on a whole clove). While I'm deboning the chicken, I turn the heat up under the sauce and let it boil gently so it will thicken a bit. Put the chicken back in the sauce and, voila, it's ready to serve over your rice.

I usually peel and slice a cucumber and serve with the curry and rice. I also serve Poppadams (Goodwoods.com, Indian foods) with my curry if I can. If you can get them, all you do is heat up some Canola or Vegetable oil in a frying pan. Make sure the oil is very hot, but not smoking. Put in a Poppadam for just a couple of seconds, then turn in over using tongs for a couple more seconds. They burn very easily, so you have to be careful.

Hope you will enjoy this recipe. If you have a problem, please post it on this thread and I will do what I can to help.

bump!

thank you call and katie for helping to remember the name of this thread. i am in need of new recipes, and Mama had a cookbook going here.i am jealious of all thoose angels eating her cooking in heaven.

Thanks for finding it. This and the what's for dinner thread sure give me great ideas for meals. We get tired of the same old thing day in and day out.

One day, I will have to go through this thread to see if Mamabing didn't leave a Flammkuchen recipe in there. We tried some of her recipes and they were all fabulous. I still miss her passions in the Y&R threads btw, all of her posts about Chloe were fabulous.

I miss Mamabing so much! She was such a wonderful lady who loved to cook for her family, and she loved sharing her fabulous recipes with her friends. And, she considered everyone on the message boards a friend. I hope we will all keep this thread alive so we can share our favorite recipes with each other and keep the memory of our wonderful Mamabing alive.

Vegetarian Chilli Yummy and Healthy
1 small onion, chopped
1 large green bell pepper, seeded and chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
3 teaspoons vegetable bouillon granules
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 (15-ounce) cans kidney or pinto beans, rinsed and drained
Sour cream for accompaniment (optional)
Combine onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
Add tomatoes with juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
Makes 6 servings.

Great ! I hope you enjoy it !

Since I enjoy this thread I'll post occasionally but
mostly sweets since they're my big thing.

Creamy Frozen Key Lime Pie

1 9-inch graham cracker crust
1 pkg. (8 oz) cream cheese, softened
1 can Eagle Brand Sweetened Condensed milk
1 cup evaporated milk
1/2 cup lime juice (@ 3 limes)
1 teaspoon grated lime peel
1 or 2 drops green food color


Beat cream cheese till smooth. Gradually add sweetened condensed milk and evaporated milk. Beat till smooth.
Add lime juice, lime peel and food color, beat on medium speed for
1 minute. Pour into crust; freeze for at least 2 hours.

This is a great light summer dessert.

The Key Lime Pie sounds great.
Thanks januaryrose.
My family looooooves sweets so
this is a definite must try.

Tasty Homemade Lemonade

Ingredients

4 Lemons; 1/2 Cup Sugar; 2 Quarts Water
Honey To Taste and Ice, of course

Directions
Rinse lemons thoroughly. Roll whole lemons with the palm of your hands on the kitchen counter top to break up the pulp and produce more juice. Cut lemons in half and squeeze out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Strain the lemon juice through a fine strainer to remove seeds.

Pour lemon juice into a two quart pitcher. Add sugar and water, then stir vigorously until sugar is completely dissolved. Add you favorite honey to taste. Serve lemonade with ice.

A Refreshing Summer Drink !

Here's one of my favorite recipes handed down from my Grandmother, who was a fantastic cook. It's really simple, and delicious.

Grandma Bolin's Stewed Potatoes

2-3 lbs white potatoes, peeled and cut into cubes
6-8 TBS butter or margarine
1-1/2 tsp salt
1/2 tsp black pepper (or to taste)

Put potatoes in a medium size pot and add enough water to barely cover. Boil on medium-low heat for 20-25 minutes until potatoes are tender. Drain most of the water off and add butter, salt and black pepper. Stir until butter melts potatoes and creates a nice buttery sauce.

Like my Grandma did, I usually make a cake of cornbread to eat with the potatoes. I follow the directions on the bag of cornmeal and do not add any sugar to the batter. While mixing the batter, I put 2-3 TBS Canola oil in an old well-seasoned cake pan (or better yet a well-seasoned cast iron skillet) and put it in the oven to get hot while the oven is preheating (at 400). Add the cornmeal batter to the hot pan and bake for 30-35 minutes. Heating the pan/skillet makes the outside of the cornbread nice and crunchy. When done, invert onto a plate and cut into wedges. Of course, I lavish my cornbread with butter and enjoy!