Sheilas Curry Powder Food

MILD CURRY POWDER

Steps:

• In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

HOMEMADE CURRY POWDER

Steps:

• In a blender container, place all.
• Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
• Store spice mixture in airtight container in cool dry place.

SHEILA'S BEST 1970S OLIVE CURRY DIP!

Steps:

• 1. To make in Food Processor: fit processor with chopping blade.
• 2. Put the parsley (whatever will give you about 1/2 cup chopped), 3 to 4 green onions in food processor an pulse a few times to chop.
• 3. remove chop blade (leave the greens in the processor) and fit with the large holed grating blade. Using blade grate 4 ounces of cheddar cheese and grate.
• 4. Remove grating blade, return chopping blade to processor (leave ingredients still in processor)
• 5. Drain olives (Sheila likes Pearl brand, large or medium olives doesn't matter). Don't need to rinse. Place in processor with other ingredients. Pulse maybe 6 or 7 times.
• 6. In a separate bowl, mix together mayo and curry. (Sheila recommends Hellman's/Best food, NOT light version). Curries can vary in strength, flavor and heat. Add curry to your taste. (Sheila uses yellow, mild, bulk grocery brand curry). Do NOT mix the mayo in the food processor.
• 7. Put ingredients from processor into a mixing bowl and mix the curry mayo into the olive mixture.
• 8. Serve with crackers or veggies.

HOMEMADE CURRY POWDER SPICE MIX

Steps:

• Combine all the spices in a small spice jar. Give it a good mix.
• Store at room temperature for up to 3 months.
• Add the whole paprika in a frying pan and toast them over med-low heat for a minute.
• Then add the whole spices and toast them for a minute more until fragrant.
• You will start to get the beautiful aroma of spices
• Take it off the heat and let cool until barely warm.
• Place all the whole and powder spices in a spice blender and blend until smooth
• Pulse it a few times until finely ground.
• Store in an airtight spice jar for up to three months.

SHEILA'S COMPANY SEAFOOD BAKE.

Steps:

• Part 1:.
• Heat butter in large saucepan.
• Add rice and cook gently, stirring until rice is golden.
• Add raisins and chicken stock.
• Bring to a boil, then simmer, covered, until rice is tender and liquid is absorbed-- app.
• 15 minute Add salt& pepper.
• Mix with fork and spread in bottom of prepared baking pan.
• Part 2:.
• Melt butter in large skillet.
• Add mushrooms, curry powder and ginger and cook gently, stirring for 3 minute Remove from heat.
• Add crab, lobster, salt and sherry and blend lightly.
• Spoon over rice.
• Part 3:.
• Melt butter in saucepan.
• Sprinkle in flour, salt, pepper and mustard and let bubble up.
• Remove from heat and add cream all at once, stirring to blend.
• Return to moderate heat-- cook and stir until thickened and smooth.
• Pour over seafood.
• Sprinkle with cheese.
• Pan size: 2-3 quart or 10"x13".
• Oven temp: 400 degrees.
• Cook time reflects oven time only.

SHEILA LUSKINS SUMMER SUCCOTASH SALAD

Steps:

• Combine lima beans, corn, cucumber, tomatoes, onions, and scallions in bowl.
• In a separate bowl, whisk the vinegar, mustard, garlic, sugar & curry powder together.
• Season to taste with salt & pepper & red pepper flakes, if using.
• Slowly drizzle in the oil, whisking constantly.
• Pour over the vegetables and toss well with a rubber spatula.
• Refrigerate until ready to serve.
• Shortly before using, toss with cilantro.
• Taste and adjust seasoning.
• Serve cold.

COLOMBO CURRY POWDER

Steps:

• Mix all the ingredients together in a small bowl.
• Transfer to an airtight jar and store in a cool dry place.

FAMILY CURRIED BEEF POT PIE

Steps:

• 1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
• 2. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
• 3. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.

SHEILA'S CURRY POWDER

Steps:

• Blend in spice grinder or food processor.
• store in an airtight container.