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CURRIED VEGETABLES WITH BISCUITS

~Submitted by Larry Holmes, Ontario, Canada

1 cup carrots sliced
2 cups leeks, sliced
1 cup celery, sliced
2 cups red bell peppers, cut into chunks
2 small cloves garlic, crushed
4 teaspoons vegetable oil
?? teaspoon sesame oil
2 ?? cups broccoli, chopped
3 teaspoons curry powder
?? cup crushed tomatoes
1/3 cup water
4 teaspoon peanut butter
3 tablespoons plain yogurt
?? teaspoon salt
Cream Biscuits (recipe follows)

Saut?© carrots, leeks, celery, bell peppers and garlic in oil. Transfer to a bowl, and add broccoli, curry powder, tomatoes, water and peanut butter; stir, then let sit until cool. Add yogurt and salt. Place in a souffl?© dish, cover with aluminum foil, and bake at 450?° F. until mixture starts to bubble - about 25 minutes. Meanwhile, prepare biscuits, and top mixture with them. Bake an additional 15 minutes or until biscuits are golden brown.

Serves 6

CREAM BISCUITS

2 cups sifted flour
1 tablespoon baking powder
?? teaspoon salt
?? cup butter
2 large eggs
?? cup heavy cream

Sift flour, baking powder and salt. Cut in butter with a pastry cutter. Add eggs and cream, barely mixing. Turn dough onto a floured surface, and knead briefly. Pat into??-inch thickness, and cut biscuits with a floured 2-inch biscuit cutter. Place them, touching, on top of hot mixture and bake for 12 to 15 minutes longer or until biscuits are well baked.

RED CABBAGE WITH APPLE
Serves 6

~Submitted by Christine, Block Island, RI

a.. Red cabbage 2 pounds
b.. Apples 2 medium
c.. Red wine vinegar 2/3 cup
d.. Salt and pepper To taste
e.. Sugar 2 tablespoons
f.. Onions, finely chopped 1/2 cup
g.. Onion, peeled and pierced with 2 cloves 1
h.. Bay leaf 1
i.. Beef stock 1 cup
j.. Red wine, dry 3 tablespoons
k.. Red currant jelly 3 tablespoons

METHOD OF PREPARATION

Wash and shred cabbage in 1/8 inch strips. Peel, core and cut the apples into 1/8 wedges.

In a mixing bowl, sprinkle the cabbage with vinegar, salt, pepper and sugar. Toss until evenly coated.

Saut?© apples and onions until lightly brown.

Add cabbage, whole onion with cloves and bay leaf to the pan. Bring the beef stock to a boil and add to the cabbage until the cabbage is halfway covered.

Add the wine and currant jelly.

Bring all to a boil and reduce to a simmer.

Cover and simmer for 1 and 1/2 hours or until cabbage is tender. (Cabbage should be tender once all the liquid is gone.)

If needed add water and continue simmering.

Remove onion and bay leaf. Adjust seasoning and serve.

MARINATED SHRIMP IN AVOCADO HALVES

~Submitted by Jean, Syracuse, NY

12 oz Shrimp, shelled (fresh or frozen)
2 tablespoons vinegar
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon dry mustard
Dash of pepper
1/4 cup onion, thinly sliced, divided
1 clove garlic, halved
3 tablespoons vegetable oil
1 pickled jalapeno pepper, rinsed, seeded
and cut into strips
2 Haas avocados, halved and seeded
1/2 cup chopped tomato

Thaw shrimp if frozen.

In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside.

In a medium skillet, cook the shrimp, half of the onion slices and the garlic in hot oil over medium-high heat for 4 to 5 minutes, or just until shrimp are done, stirring occasionally. Remove onion and garlic with a slotted spoon and discard.

Add shrimp and the remaining oil to the vinegar mixture in the bowl, along with remaining onion slices and the jalapeno pepper. Cover and chill for several hours or overnight, stirring occasionally.

To serve, lift the shrimp, onion slices and jalapeno pepper from the marinade and spoon into the avocado halves. Sprinkle with the chopped tomato and drizzle some of the remaining marinade over all.

4 servings

TEXAS HASH

~Submitted by Loretta, St. Stephen, NB, Canada

1 pound ground beef
1 green pepper
1 chopped onion
1 tablespoon chili powder
1 cup rice
1 can tomatoes

Fry ground beef and add rest of ingredients. Cook at 350 degrees (until rice is tender).

GOLDEN CAULIFLOWER SOUP

~Submitted by Mary B, MI

5-6 cups cauliflower florets? 
8 oz. grated cheddar cheese
2 tsp. salt, divided? 
3 cups chicken broth? 
3 cups water? 
1/8-tsp. white pepper
1 cup finely chopped green onions? 
1/8-tsp. Tabasco sauce
1 stick butter? 
1 Tbs. Worcestershire sauce
2 Tbs. all-purpose flour? 
2 Tbs. Lemon juice
2 cups fat free half-and-half, warmed? 
Paprika, cheese, green onion garnish

Combine cauliflower, 1-tsp. salt and water in a saucepan. Cover and cook until tender. Drain. In a 3 quart soup pan saut?© onions in butter for 7 minutes. Add flour and cook 2 minutes, stirring often. Slowly add warmed milk, stirring constantly. Slowly add cheese and cook until melted. Puree cauliflower and add to sauce. Add broth. Add remaining 1-tsp. salt, white pepper, Tabasco, Worcestershire and lemon juice. Cook on low heat till serving temperature. If serving cold, use water or additional broth to thin soup if too thick. Garnish with cheese, green onions and paprika before serving.

Makes 6 servings.

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For Two...

POTATO-TOPPED BEEF CASSEROLE

~Submitted by Jean, Syracuse, NY

2 tablespoon butter or margarine
1 small onion, thinly sliced
1 celery stalk, chopped
1/2 of a green pepper, chopped
1 small bay leaf
1/3 cup ketchup
3/4 cup water
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 1/3 to 3 cups cubed cooked beef
1/2 cup cooked sliced carrots
1 cup mashed potatoes

In a medium skillet melt 1 tablespoon of butter. Add the onion, celery, green pepper and bay leaf and cook for 8 minutes over low heat. Pour in the ketchup and water. Stir until blended well. Heat until mixture bubbles then remove from heat. Season with sugar, salt, pepper and Worcestershire sauce. Remove the bay leaf and add beef and carrots. Mix well. Pour into a medium casserole dish. Spread the mashed potatoes over the top of the casserole. Coat with 1 tablespoon melted butter. Bake at 350* for 20 to 25 minutes.