Sauce for Chicken or Lamb Curry

(from Janet MacNeill)

2 Tbs. butter
2/3 c. chopped onion
3 Tbs. curry powder
2 c. chicken stock (beef if for lamb)
1 c. coconut milk
3/4 tsp. pepper
1/2 tsp. salt
1/4 tsp. cloves
1 Tbs. chopped fresh ginger

Melt butter in skillet & sauté onion until tender. Add curry powder, making a paste. Gradually add stock (save some for thickening). Add coconut milk & thicken with 1 rounded Tbs cornstarch & saved stock. Add seasoning & adjust to taste. Set aside to combine with meat.

Belgian Lion's Turnip Soufflé

1/4 c bread crumbs
3/4 c heavy cream
4 medium turnips, peeled and cut in pieces
2 large eggs, slightly beaten
Salt, white pepper and nutmeg to taste
Butter

Soak break crumbs in cream. Cook turnips in boiling water to cover until tender. Darin and puree. Mix in the slightly beaten eggs. Add soaked bread crumbs, salt, pepper and nutmeg.

Place in four individual soufflé dishes with a dot of butter on top of each.
Bake in a water bath in a 375 oven for about 20 minutes, until soufflés have risen and the tops are golden brown. Serve immediately.

Zucchini Rice Torta

1 c cooked rice
2 lbs zucchini
1/2 c chopped parsley
1/2 c melted butter
3 eggs slightly beaten
1/2 c green onion chopped fine
1/2 tsp Italian seasoning
1/2 c parmesean cheese
Garlic slat to taste

Parboil zucchini, drain well, chop fine & drain again. Mix all ingredients together & bake in 12 x 8 x 2 greased pan 350 1 hour.

Layered Corn, Cheese & Jalapeño Custard

2 onions, sliced
1/4 c unsalted butter
2 cloves garlic minced
2 fresh jalapeno peppers, halved lengthwise, seeded & cut crosswise into thin strips (wear rubber gloves)
1 1/2 c corn, cut from 3 ears
Fresh ground pepper to taste
1 c grated jack cheese
2/3 c sharp cheddar
7 large eggs, beaten slightly
1/2 c milk

In 10 inch nonstick skillet cook onion in 2 Tbs butter. Cook till soft. Add garlic & jalapeno peppers, cook mixture for 2 minutes & stir in the corn, ground pepper & salt to taste. Cook 1 minute or until combined, transfer two third of it to a bowl & add 2 remaining Tbs of butter to skillet. In small bowl combine cheeses, sprinkle over corn mixture in skillet. Put on layer of corn mixture. Add cheese layer & top with remaining corn. Beat eggs, milk & salt & pepper. Pour gently into skillet sprinkle remaining cheese over mixture. Bake 350 20-25 minutes, Puffed, knife comes out clean

Mashed Potato and Goat Cheese Gratin

(8-10 side dish)

4 lbs russet potatoes, peeled, cut into 1 in pieces
4 large garlic clove, peeled
3/4 c plus 2 Tbs (1 3/4 sticks) unsalted butter
2 3 1/2 oz pkgs soft fresh goat cheese, crumbled
1/2 c whipping cream
3/4 c thinly sliced green onions

Butter 13x10x2 in oval glass baking dish. Place potatoes and garlic in large pot of salted water. Boil until potatoes are tender, about 20 minutes. Drain potatoes and garlic and return to pot.

Meanwhile, heat 3/4 c butter, soft fresh goat cheese and whipping cream in heavy small saucepan over low heat, stirring unitl smooth, about 4 minutes. Remove from heat.
Mash cooked potatoes and garlic cloves until almost smooth. Stir in goat cheese mixture and green onions. Season to taste with salt and pepper. Transger potato mixture to prepared baking dish. Smooth top. (Can be made 1 day ahead. Cover; chill. Uncover before continuing.)

Preheat over to 400. Melt remaining 2 Tbs butter. Drizzle over gratin. Bake until golden on top and bubbling around edges, about 40 minutes. Let stand 10 minutes; serve.

Hash Browned Zucchini

1 1/2 lbs zucchini (4 cups)
1/2 tsp salt
2 eggs
6 Tbs parmesan cheese
1 clove garlic
4 Tbs margarine
Tomato wedges (optional)
(I add some flour) 1/4 c

Shred zucchini & press off liquid. Add other ingredients & fry in patties. Garnish with tomato wedges.

Crème Brulee French Toast

1/2 c butter
2/3 c brown sugar
3 Tbs maple syrup
12 (1 1/2 in) slices challah bread
6 eggs
1 c half and half or whole milk
2 tsp vanilla extract
1/4 tsp slat
1/4 c orange juice
1/2 c sugar
Strawberries and whipped cream for serving.

Preheat over to 350. Butter 9x9 baking dish.
In a saucepan, melt butter with brown sugar and maple syrup just until the mixture begins to boil and turn brown, like caramel. Pour into the baking dish. Trim off the crust for the bread and arrange it evenly over the caramel. In a medium bowl, whisk together half and half, vanilla, slat, orange juice, and sugar. Pour over bread. Let the bread soak up the liquid for 5 to 10 minutes. Bake for 35 minutes. Cut into squares and serve with strawberries and whipped cream.