Lamb Banana Curry

Spicy and exotic!

2 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
Curry powder
2 pounds shoulder lamb chops, boned
2 cups chopped onions
1/2 cup chopped celery
2 cups chicken broth
Rind of 1 lemon, finely shredded
1/2 teaspoon ground ginger
1/4 cup seedless raisins
3 large firm bananas
2 tablespoons lemon juice
1 tablespoon butter, melted
1 tablespoon light brown sugar
Hot cooked rice

Oven: 350 degrees

Cut the boned lamb into 3/4-inch chunks. Combine the flour, salt, and pepper with one tablespoon curry powder and mix well. Toss the lamb cubes in the mixture until coated. Brown in a heavy saucepan, using a little oil if necessary.

Add the onions and saute, stirring occasionally, ten minutes. Skim off any excess fat. Add the celery, chicken broth, lemon rind and ginger. Cover and simmer fifty minutes. Add the raisins and simmer fifteen minutes more, or until very tender.

While the lamb is cooking, cut the bananas in 1/2-inch thick slices diagonally. Put in a 9-inch pie pan and sprinkle with the lemon juice, butter, and the brown sugar mixed with one teaspoon curry powder.

Bake for fifteen to twenty minutes, or until lightly browned and glazed. Serve the lamb stew over rice and top with the curried bananas. Serves six.

Honey Date Rice Pudding

Extra nutritious because brown rice is used instead of white.

2 cups water
2/3 cup brown rice
1/2 teaspoon salt
1 cup finely cut fresh pitted dates
2 cups milk
2 eggs
1/4 cup honey
1 teaspoon grated lemon rind
Cream (optional)

Oven: 325 degrees

Bring two cups of water to boiling. Add rice and salt and cook for thirty minutes, or until tender. Drain if necessary, and place rice in a shallow 1-1/2 quart baking dish, distributing evenly across bottom. Sprinkle with dates and set in a large, shallow pan.

In the same saucepan used for cooking the rice, scald the milk. Beat the honey and eggs together. Add the milk and mix well. Stir in the lemon rind and pour over the rice and dates. Add a half-inch hot water to the shallow pan, and bake pudding about one hour, or until set. Serve slightly warm or cool, with cream if desired. Makes four servings.

French Breakfast Muffins

1/3 cup butter or margarine, melted
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
1/3 cup melted butter
1/2 cup sugar
1 teaspoon cinnamon

Oven: 350 degrees

In a bowl, cream the butter, a half-cup sugar and the egg thoroughly. Sift together the flour, baking powder, salt and nutmeg. Add to the creamed mixture alternately with the milk, mixing well.

Spoon mixture into greased muffin pans, filling only half-full. Bake until golden brown, about 20-25 minutes. Remove from pans and immediately roll in the other 1/3 cup butter, and the combined 1/2 cup sugar and cinnamon. Serve hot. Makes eighteen muffins.

Chicken Parmigiana

3 whole 12-oz chicken breasts, split, skinned, boned
2 eggs, lightly beaten
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup fine dry breadcrumbs
1/2 cup vegetable oil
2 cups tomato sauce
1/4 teaspoon basil
1/8 teaspoon garlic powder
1 tablespoon butter or margarine
1/2 cup grated Parmesan cheese
1/2 pound sliced mozzarella cheese, cut in triangles

Oven: 350 degrees

Place chicken breasts on a cutting board and pound lightly with a heavy cleaver until about a 1/4-inch thick. Combine the eggs, salt, and pepper. Dip chicken in egg mixture, then in breadcrumbs.

Heat the oil until very hot in a large frying pan. Quickly brown the chicken on both sides, then remove to a shallow baking dish. Pour excess oil from pan.

Stir tomato sauce, basil and garlic into the pan. Heat to boiling, then simmer about ten minutes, or until thickened. Pour over chicken and sprinkle with Parmesan cheese, and cover.

Bake thirty minutes. Uncover chicken, place mozzarella over it, and bake about ten minutes longer, or until cheese melts. Serves six.