MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butter Chicken
Categories: Poultry, Dairy, Chilies, Herbs, Citrus
Yield: 6 servings

MMMMM--------------------------CHICKEN-------------------------------
1/2 c Plain yogurt
1 1/2 tb Minced garlic
1 tb Minced fresh gingerroot
1 tb Lemon juice
2 ts Garam masala
1 ts Ground turmeric
1 ts Ground cumin
1 ts Chilli spice mix
1 ts Salt
2 lb Boned, skinned chicken; in
- 1" pieces

MMMMM---------------------------SAUCE--------------------------------
2 tb Olive oil
2 tb Ghee
1 md Onion; fine chopped
1 1/2 tb Minced garlic
1 tb Minced fresh gingerroot
1 1/2 ts Ground cumin
1 1/2 ts Garam masala
1 ts Ground coriander
14 1/2 oz Can crushed tomatoes
1 ts Chilli spice mix
1 1/4 ts Salt
1 c Heavy whipping cream
1 tb Sugar
1/2 ts Ground fenugreek; opt
Hot cooked basmati rice,
- fresh cilantro and naan;
- for serving

In a large bowl, mix together yogurt, garlic, ginger,
lemon, spices and salt until well-combined. Add chicken;
stir well to coat. Cover; refrigerate at least 30
minutes.

Heat oil in a large skillet over medium heat. Add
chicken; sear 2-3 minutes on each side. Transfer chicken
to a plate; set aside.

Heat ghee in same skillet over medium heat. Add onion;
cook 3-4 minutes, scraping up brown bits from the pan as
it cooks. Add garlic and ginger; cook 1 minute. Add
cumin, garam masala, coriander; cook another minute. Add
tomatoes, chili powder and salt; simmer 10-15 minutes
over medium-low heat until sauce thickens and has a deep
red color.

Add chicken back to skillet; also add cream, sugar and
fenugreek, if desired. Stir mixture to combine; simmer
8-10 minutes or until chicken is cooked through. If
sauce is too thick, add a few tablespoons water.

Serve butter chicken with hot cooked basmati rice,
cilantro and naan.

April Preisler, Auburn, California

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Potatoes & Peppers
Categories: Potatoes, Vegetables, Herbs
Yield: 10 Servings

8 md Red potatoes; in wedges
2 md Bell peppers; sliced
1 md Onion; in thin wedges
2 tb Olive oil
5 cl Garlic; thin sliced
1 ts Paprika
1 ts Steak seasoning
1 ts Italian seasoning
1/4 ts (ea) salt & pepper

In a large bowl, combine all ingredients. Divide between
2 pieces of heavy-duty foil (about 18 in. square). Fold
foil around potato mixture and crimp edges to seal.

Grill, covered, over medium heat until potatoes are
tender, 40-45 minutes. Open foil carefully to allow
steam to escape.

Susan Nordin, Warren, Pennsylvania

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garbage Bread
Categories: Pork, Beef, Vegetables, Cheese, Breads
Yield: 12 servings

5 sl Smoked bacon
1 lb Ground beef
1/2 c Fine chopped onion
1 ts Salt
1/2 ts Garlic powder
1/4 ts Pepper
1 1/2 c Shredded Jack cheese
1/4 c Ketchup
2 tb Yellow mustard
1 lb Refrigerated pizza dough
1/4 c Chopped dill pickle
1/4 c Banana peppers; coarse
- chopped
1 c Shredded Cheddar cheese
1 lg Egg; room temp
Coarse sea salt and/or
- sesame seeds; for topping,
- opt

Set oven @ 425ºF/218ºC.

Line a 15" X 10" X 1" baking sheet with parchment paper
or foil.

Cook bacon strips in a large skillet set over medium
heat, turning once, until the bacon is cooked and crisp,
about 10 minutes. Transfer to a paper towel-lined plate;
blot excess grease. Crumble or chop bacon; set aside.
Discard excess grease from the skillet; place back on
the heat.

Add ground beef and onion to the skillet. Cook, breaking
up large clumps with a wooden spoon, until browned,
about 10 minutes. Pour off and discard excess grease.
Remove skillet from heat. Stir in salt, garlic powder,
pepper and cooked bacon. Stir in Jack cheese, ketchup
and mustard until cheese is melted.

Roll pizza dough out into a 15 X 10" rectangle. If the
dough sticks, sprinkle with a small amount of
all-purpose flour. Spread the beef mixture into an even
layer over the dough, leaving 1/2-in. border on all
sides. Sprinkle the pickle and banana peppers over the
meat. Sprinkle shredded cheddar evenly on the top.

Starting at a long end, gently roll up the dough so the
filling remains tucked inside. Pinch the long seam and
ends closed. Carefully transfer to the lined baking
sheet, seam-side down.

Crack the egg into a small dish; whisk with a fork until
beaten. Use a pastry brush to spread beaten egg over the
entire surface of the dough. Sprinkle the top of the log
with coarse sea salt and/or sesame seeds, if desired.
Bake 25-30 minutes or until dough is deeply golden
brown. If the top is getting too browned, tent a piece
of foil over the top to finish cooking.

Transfer to a cutting board; let cool at least 10
minutes. Slice into 1" thick pieces. Serve with your
favorite dipping sauce.

Nancy Mock, Southbridge, Massachusetts

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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