2 cans (15 ounces) apricot halves, drained
1 can (29 ounces) pear halves, drained
1 can (29 ounces) peach halves, drained
1 can (20 ounces) pineapple chunks, drained
3/4 cup golden raisins
1/4 cup butter
1/2 cup packed brown sugar
1 teaspoon curry powder
In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through. Yield: 10-12 servings.
1 -1 1⁄2 lb lamb breast (usually)
1 tablespoon vinegar
2 tablespoons curry powder
3 tablespoons instant minced onion
Rinse lamb breast under running water.
Cover lamb breast with cold water & 1 T vinegar inside your cooking pan & soak for about 20 minutes.
Pour off water.
Heat oven to 350.
Place lamb breast in pan with fat side up.
Spread the curry powder and dried chopped onions on top.
Cover the pan and cook for a total of 2 hours.
After 1 hour, remove the pan from oven, and pour off the fatty gravy into a glass container.
Place the glass container into the freezer so the fat will freeze on top, then remove from freezer and throw away congealed fat and put gravy on meat.
Put the lamb breast back in the oven, covered.
After the 2nd hour (or when it just smells done), remove from oven.
Wait 10-15 minutes for the meat to rest.
Slice the lamb breast between the bones.
Serve about 2-3 lamb breast ribs each to make a dinner portion.
4 tsp. olive oil
1 large onion, diced in 1/4 inch pieces
2 cloves garlic, minced (I used 1 tsp. minced garlic)
1 tsp. sweet curry powder
1 tsp. hot curry powder (or less, depending on how spicy you like it. You can also use your favorite curry powder blend instead of the sweet and hot curry powder.)
1 cup dried brown lentils, rinsed
2 cups homemade chicken stock or 1 can chicken broth and 1/4 cup water (or use vegetable stock for vegetarian version)
3/4 cup chopped parsley (or less)
salt/pepper to taste
Heat oil in medium sized heavy pan, add onions, and saute 5 minutes. Add garlic and saute 1-2 minutes. Add curry powder to onion-garlic mixture and saute about 2 minutes more.
Add lentils and stock, bring to a low simmer, then cover pan and cook until lentils are tender and liquid is absorbed. Cooking time will depend on how old the lentils are, but after 30 minutes I would start to check every few minutes. You may need to add a little water towards the end if your stove doesn’t keep the simmer low enough. (I cooked the lentils in the photos for 38 minutes and then let them sit about 5 minutes with the lid on.)
When lentils are done (soft but still slightly chewy), remove from heat, and let sit covered for 5 minutes while you chop the parsley. Stir in parsley, season with salt and pepper and serve hot.
2 tablespoons butter
1 onion, chopped
1/2 teaspoon salt
2 teaspoons curry powder
2 teaspoons tomato paste
1/2 cup canned low-sodium chicken broth or homemade stock
1 cup light cream or half-and-half
2 cups shredded spinach (about 3 ounces spinach leaves)
2 pounds sea scallops **
In a large frying pan, melt the butter over moderately low heat. Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the curry powder and cook for 1 minute.
Transfer the onion mixture to a blender and add the tomato paste, broth, and cream. Puree until smooth. Return the sauce to the pan.
Bring the curry sauce just to a simmer. Stir in the spinach and scallops. Simmer, covered, until the scallops are just done, 5 to 7 minutes.
** Fish Alternatives Shelled medium shrimp would be delicious simmered in the curry sauce. You can also use bay scallops instead of the larger sea scallops, in which case reduce the cooking time to three minutes.