Curried Navy Beans
Ingredients
- 2 medium russet potatoes -- peeled and cubed
- 0.8 tsp crushed red pepper
- 2 cans navy beans- - rinsed, drained, divided, 16 oz
- 2 cup chicken broth
- 2 tsp minced fresh ginger
- 0.5 tsp turmeric
- 1 large onion -- chopped
- 2 tsp olive oil
- 1 tbsp curry powder
- 0.8 tsp salt
- 0.8 tsp black pepper
- 1 large tomato -- chopped
- 0.3 cup chopped cilantro
Instructions
- 1
Cook potato and red pepper in boiling water to cover 15 minutes or until tender. Drain and set aside. Process 1 cup beans, broth, ginger, and turmeric in a food processor or blender until smooth. Sauté onion in hot oil in a Dutch ovenv oer medium-high heat 5 minutes or until tende r. Add curry powder, cook 1 minute. Stir in potato, pureed bean mixture, remaini nbgeans, salt, and black pepper. Reduce heat to low; simmer, stirring occasionally, 5 minutes or un til thickened. Sprinkle with cilantro and tomato . Yield: 8 servings . Mary Lee of Buffalo NY Strawberry Salad 2 large boxes strawberry jello (keep frozen ) 2 c. boiling water 2 - l0 oz. boxes frozen strawberrie s l (8 oz.) cream cheese 2 c. Cool Whip l c. sugar Mix l box strawberry jello with l cup boiling water, stir well, pour in a 13 x 9" gla psasn. REFRIGERATE AND LET SET UNTIL FIRM. Then mix the pkg. of cream cheese (softened) and l c. sugar, mix well . Fold in 2 c. Cool Whip. Spread over jello layer . Mix second box of jello and l cup boiling water, mix well, add 2- l0 oz. boxes frozen strawberries. Stir until dissolved. Set in refrigerator l0 minutes . Pour over cream cheese layer and refrigerate . This is a salad that I use quite frequently .It's really delicious ! Submitted by Nancy Fous t