1 1/2 cups animal cracker cookies
1 1/2 cups cheddar flavored goldfish crackers
1 cup dried tart cherries
1 cup candy coated chocolate candies (like M & M’s)*
1 cup honey roasted peanuts
Put animal crackers, goldfish crackers, dried cherries, chocolate
candies and peanuts in a large mixing bowl. Stir with a spoon. Store
in a tightly covered container at room temperature.
*Reese’s pieces are also great in this.
4 Tablespoons vegetable oil
1 teaspoon mustard seed
2 inch piece fresh ginger, finely minced
2 cloves garlic, finely minced
1 medium onion, sliced
1 green chili, finely minced
1 1/2 teaspoons ground turmeric
1 Tablespoon ground coriander
1 1/2 pounds your choice of mixed vegetables, sliced
(eggplant,cauliflower, string beans, carrots, peppers, okra)
1 teaspoon salt
8 ounces coconut milk
2 Tablespoons chopped cilantro
Heat oil in heavy pan(wok or Dutch oven are fine)over medium-high
heat. Add mustard seeds,ginger & garlic & saute till seeds pop,
about 1 minute. Don’t allow garlic to get brown. Stir constantly.
Add onion & green chili, reduce heat to medium-low & saute gently
till onions are golden.
Add coriander & turmeric & cook for 1 minute. Add vegetables, mix
well with spices. Add salt & coconut milk. Cover & simmer for 30
minutes or till vegetables are tender.
Serve over basmati rice & garnish with cilantro. Serves 4.
1 package devil’s food cake mix
1/3 cup water
1/4 cup butter, softened
1 cup white chocolate baking chips
1/2 cup coarsely chopped walnuts
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.
On low speed combine cake mix, water, butter and egg just till moistened. Beat 1 minute on medium speed. Dough will be thick. Stir in chips and nuts.
Drop heaping teaspoonsful onto greased cookie sheets. Bake 10-12 minutes. Cool 1 minute then remove to rack to cool completely.
Makes 4 dozen cookies.