- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons oil
- 4 medium potatoes, peeled
- 1 (8 ounces) package peas
- Salt, to taste
- 1 teaspoon ground red pepper
- 1/4 teaspoon turmeric
- 1 tablespoon coriander powder
- 1 tablespoon mango powder or lemon juice
- 1 tablespoon garam masala
- Vegetable oil
Mix flour and salt with 3 tablespoons oil and make a dough-like pie crust. Divide dough evenly into 18 to 20 portions. Roll between palms of hands into balls. Roll balls into thin circles about 4 inches in diameter, then cut in half or form cones. Moisten the edges with water. Fill with Potato-Peas Mixture by holding the cone in the left hand, then sealing the edges carefully to form a triangle. Deep fry in oil over medium-low heat until golden brown. Serve hot with fresh chutney or tomato catsup.
Potato-Peas MixtureCut potato into small pieces. Heat about 4 tablespoons of oil and fry potatoes. Mix in peas and spices and cook until tender and crispy.
Spicy Cheese Log
From the kitchen of Jewel-e S. - Phoenix, Arizona
- 1 pound longhorn cheese
- 3 ounces cream cheese
- Dash of Worcestershire Sauce
- 1/2 teaspoon minced garlic
- Cayenne pepper
Strawberry Cheesecake Ice Cream
- 2 1/2 cups whole milk, divided
- 2 egg yolks
- 4 ounces cream cheese, cubed
- 3 cups fresh strawberries, finely chopped
- 1 tablespoon fresh lime juice
- 1 (14 ounce) can sweeten condensed milk
Combine half of the milk and egg yolks in a small heavy saucepan and stir well with a whisk. Heat milk mixture to 180 degrees F or until tiny bubbles forms around the edge of pan, stirring frequently (do not boil). Remove mixture from heat. Add cheese, stirring until smooth.
Combine cheese mixture, remaining 1 1/4 cups milk, strawberries, lemon juice, and sweetened condensed milk. Stir until very well blended. Cover and chill completely. Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover ice cream and freeze 1 hour or until ice cream is firm.
Apple Roquefort Bread
This is one of my favorite bread. I normally use it for breakfast as it comes out wonderfully using the delay cycle, and there is nothing better in the world than waking up to freshly baked bread. It also makes a great addition to any lunch or dinner menu. You can use your favorite bleu cheese in place of the Roquefort if desired.
- 3/4 cup apple juice
- 1/3 cup crumbled Roquefort cheese
- 1 tablespoon shortening
- 1 1/3 cups whole wheat flour
- 2/3 cup bread flour
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1 teaspoon active dry yeast
Add the ingredients to the bread machine as directed by the manufacturer. Add the cheese and juice together. If possible, use the light crust setting for the best results.
- 6 potatoes, peeled and cut into bite-size pieces
- 2 leeks, washed and cut into bite-size pieces (optional)
- 2 onions, chopped
- 1 carrot, pared and sliced
- 1 stalk celery, sliced
- 4 chicken bouillon cubes
- 1 tablespoon parsley flakes
- 5 cups water
- 1 tablespoon salt
- 1/3 cup butter
- 1 (13 ounces) can evaporate milk
- Chopped chives
- Substitute salted pork skins if you do not have cracklins.
- 4 cups all-purpose flour
- 2/3 cup unsalted butter
- 2 tablespoons baking powder
- 1 1/2 cups buttermilk
- 1 teaspoon baking soda
- 3/4 cup chopped hog cracklins
- 1 1/2 tablespoons granulated sugar
- 1/4 cup melted butter
- 1 teaspoon salt
Preheat oven to 400 degrees F. In a large mixing bowl, combine flour, baking powder, baking soda, sugar, and salt. Mix well to ensure proper blending. Using a pastry blender, cut 2/3 cup of butter into the flour mixture. Once the butter has been well blended into flour, add buttermilk and chopped cracklins. Continue to mix until biscuit dough is well-formed.
Place dough on a floured board and knead lightly. Roll dough out until approximately 3/4-inch thick. Cut biscuits with a 3-inch biscuit cutter until all are formed. Place biscuits in a greased 12-inch cast-iron skillet and drizzle with remaining melted butter. Bake until golden brown, approximately 25 minutes.
Makes 8 to 10 biscuits.