Cooking Price-Wise by Vincent Price

Author:Vincent Price
Language: eng
Format: epub
Publisher: Dover Publications
Published: 2017-11-15T00:00:00+00:00

RICE PEAR MELBA

Serves 8

½ pint double cream, whipped

¾ pint rice pudding

16 pear halves, drained

¼ pint redcurrant jelly, melted

2 tablespoons Kirsch (optional)

2 oz. cashew nuts, chopped

Fold whipped cream into left-over rice pudding, chill. Join pear halves together with a little of the rice mixture, the remainder spoon into dessert dishes and place the pears on top. Mix melted jelly with Kirsch. Spoon over fruit and sprinkle with nuts.

BEEF CURRY

Serves 4

1 celery stalk

2 onions

1 clove garlic

2 tablespoons oil

1 lb. stewing steak

2 tablespoons flour

1 tablespoon curry powder

¾ pint beef stock

3 large skinned tomatoes

1 large peeled cooking apple

1 teaspoon salt

2 teaspoons sugar

½ level teaspoon powdered ginger

1 oz. desiccated coconut

1 lb. long-grain rice

2 pints water

Extra desiccated coconut

Chop celery, onion and garlic and fry in a saucepan with oil until soft. Cube steak and fry until brown. Lower heat, stir in flour and curry powder. Blend in stock. Cook, stirring until mixture boils and thickens. Simmer for 5 minutes. Chop tomato and apple and add to pan with salt, sugar, ginger and coconut. Stir well, cover pan, and simmer for 45 minutes, stirring occasionally. After 20 minutes put rice, water and salt into a saucepan. Bring to boil, stir once. Cover tightly and simmer for 15 minutes. Transfer curry to dish, sprinkle with coconut. Serve with rice.

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