Cajun Curry Chicken Serves 2
Ingredients
bb1 tbsp butter
bb1 1/2 cup onion, chopped
bb1 (4 oz.) can green chilies, chopped
bb1 green pepper, chopped
bb1 red pepper, chopped
bb1 tablespoon Cajun seasoning
(more if you like it spicy)
bb1tablespoon curry powder
bb2 good size boneless, skinless
chicken breasts, cut in pieces
bb1 cup water
bb1 cube chicken bouillon
bb1 tablespoon + 1 teaspoon flour
bb1 small apple, chopped
bb2 tablespoons raisins
bb1 cup cooked rice
Di rections
In a large non-stick pan heat butter, sauté onions, peppers, 1 1/2 teaspoons Cajun seasoning, and curry powder for 5 minutes. Work 1 tablespoon of Cajun seasoning into chicken. Add chicken and sauté for 15 minutes. Whisk together water, broth mix, and flour. Add to pan and stir. Mix in apple and raisins. Heat until thick and smooth – about 5 minutes. Divide recipe and serve over 1/2 cup of rice.
Creole White Bean Soup RecipeIngredients
bb1/2 cup minced onion
bb1/2 cup minced celery
bb1/4 cup chopped bell pepper
bb2 tablespoons butter
bb1 1/2 pound ham, cut in 1” cubes
bb1 pound smoked sausage,
cut in half inch slices
bb1 can tomato sauce (8 oz)
bb* 2 (16 oz) cans navy white beans
w/bacon
bb4 cups water
bbSalt
bbBlack pepper
Di rections
In large saucepan, cook onion, celery and bell pepper in butter until soft. Add ham and tomato sauce; simmer 15 to 20 minutes. In separate saucepan, bring navy beans with bacon to boil. Puree beans and their liquid in a food processor or blender; add to ham mixture. Add the water; season to taste and simmer for 1 hour. Serve this Creole white bean soup piping hot, with cornbread if desired.
*If you cannot find white navy beans with bacon in a can you
can use regular navy beans and add one half cup cooked bacon
to the recipe before boiling the beans.
Creole Candied Yams 4 Servings
Ingredients
bb1 can whole yams (30 oz.)
bb1 teaspoon cinnamon
bb1 apple, cored and sliced
bb1/2 cup dark brown sugar
bb1/2 cup white sugar
bb1/4 cup seedless raisins
bb2 tablespoon butter
bb2 peaches, peeled and sliced
Di rections
Remove yams and place in casserole dish. Pour liquid from yams into bowl. Add white sugar, brown sugar, and cinnamon, and mix until dissolved. Pour over yams. Mix fruit together; add to yams and liquid. Dot with butter. Bake in 400 F. oven for about 45 min. or until syrup has thickened slightly and yams look glazed and candied. Tastes Like Home columnist Sandy (Anderson) Holthaus lives on an alpaca farm in South Haven, MN with her husband, Michael,
and their children Zoe, Jack and Ben. Her heart remains on the North Shore where she grew up with her parents, Art and LaVonne
Anderson of Schroeder. She enjoys writing about her childhood and mixes memories with delicious helpings of home-style recipes.
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