Samosas Recipe

• 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

Description

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 Mixture

Cut potato into small pieces. Heat about 4 tablespoons of oil and fry potatoes. Mix in peas and spices and cook until tender and crispy.

Another Recipe

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

Description

Soften cream cheese; grate longhorn cheese. With a strong sturdy spoon (wooden is nice), mix thoroughly until all melded together. Stir in Worcestershire and garlic; mix thoroughly. Divide mixture into four or five sections. Roll each section into the shape of a log about the diameter of a half dollar. When all the sections are rolled, spread cayenne on wax paper and roll the logs in the cayenne until coated, including the ends.

The original recipe says, slice cheese log into 1/4-inch slices; place on a Ritz, and toast under the broiler until just hot. Serve quickly. Now I like it cold and slice cheese onto my favorite cracker or chip and pop into my mouth...Yummm!

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

Description

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

Description

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.

Potato Soup

• 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
• Pepper
• 1/3 cup butter
• 1 (13 ounces) can evaporate milk
• Chopped chives

Put all ingredients except evaporated milk and chives into the crockpot. Cook on LOW for 10 or 12 hours. Stir in evaporated milk for the last hour of cooking time. Top with chopped chives.

Cracklin' Biscuits

• 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

Description

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.