Herself's Recipes

Curry is a great way to bring some life to otherwise bland vegetables.

1 1/2 Tablespoons oil
1 head cauliflower chopped up
1 medium onion chopped up
saute until onions are clear and cauliflower is tender

In a bowl mix:
1 teaspoon curry
1/4 cup sour cream
1/4 cup water
Add this to the cauliflower and onions and simmer until liquid is reduced by half.

In India potatoes are added to the curry. Cauliflower (cabbage-flower) originated in the Mediterranean and is popular in cream soups in the mid section of Europe.

This is a nice winter dish. Everything can be put together the night before and left in the fridge and taken out and cooked the next day. A good dish for a lazy Sunday or for company.

one leg of lamb (1 lb per person)
1 lg potato per person
2 cloves garlic (crushed)
1 lemon
1/2 cup olive oil
water
1 Tbsp oregano

Preheat oven to 350′

Put oil, 1/2 cup of water the 2 cloves of garlic,oregano ,lemon juice from lemon and the yellow peel from lemon into a (9×13) baking pan

Wash potatoes and cut into 1/2″ slices

Put lamb and potatoes into baking pan and mix until they have been covered with water/oil mixture.

While cooking check frequently and add water to keep about 1/2″ in bottom of pan.

Bake until meat thermometer says lamb is done, (30 -60 minutes depending on the size of the lamb)

Note: The acid in the lemon acts as a tenderizer, so be sure to let it do its work over night.