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Each week, this column offers recipes from Valley cookbooks. If your organization would like to have
Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.
Hugh G. Earnhart’s “Eat like a Thresherman: Recipes of a Farming Generation”
Lamb Curry
41/2cups diced leftover lamb
2teaspoons curry powder
11/8cups leftover gravy
3/4cup boiling water
salt
11/4cup white rice
1cup sliced, peeled onions
21/4cup diced celery
4tablespoons fat
1tablespoon flour
Cook the rice in boiling, salted water until tender. Meanwhile, fry the onions and celery in fat until tender; stir in the flour and blend. Add the other ingredients and simmer about 5 minutes, stirring occasionally. Serves 6.
Indian-Style Stuffed Tomatoes
6tomatoes
3tablespoons rice
1tablespoon fat
1slice bread
2tablespoons milk
2hard-cooked egg yolks
1/2teaspoon salt
1/8teaspoon pepper
1/8teaspoon garlic clove
1teaspoon chopped celery
little chopped parsley
thyme
1/2teaspoon curry powder
Cut the tops from the tomatoes and remove the pulp. Wash the rice carefully, put it into a saucepan with 1/2 cup salted, boiling water and the tomato pulp and cook until rice is soft. Add the fat, the bread soaked in the milk, the mashed egg yolk and seasonings. Stuff the tomato shells with this mixture, replace the tops and place in a baking dish. Bake in a moderate oven, 350 to 400 degrees, until the tomatoes are soft, about 20 minutes. The curry powder gives an unusual flavor to the tomatoes, but may be omitted.
HOW TO ORDER
Order Hugh Earnhart’s “Eat Like a Thresherman: Recipes of a Farming Generation” by contacting the author at 330-757-4727 or emailing gowie55@aol.com. Send checks or money orders to Hugh G. Earnhart, 2935 Red Maple Lane, Poland, 44514. If ordering through mail, indicate the number of copies needed, and name and address details. Cost is $11.95 with $2.75 shipping and handling.