Strawberry Spinach Salad

6 cups baby spinach leaves
3 cups sliced or quartered strawberries (use fresh ones for this!)

Mix the following well and toss with spinach and strawberries:
2 Tbsp balsamic vinegar
2 Tbsp rice wine vinegar
1 Tbsp honey
1 tsp coarse-grained mustard
Freshly ground black pepper
Pinch of cardamom

You could substitute another vinegar for the rice wine vinegar, but
definitely use the balsamic! It's the key to this delicious dressing.

Persimmon Pudding

Ahhhh. Here it is - the traditional holiday Neely dessert that my mom is famous for...

2 c. persimmon pulp
2 c sugar
2 c milk
2 c flour
¼ t cinnamon
¼ t soda
2 eggs
½ t. vanilla
¼ c melted butter

Preheat over 350. Mix in order and bake in 9 x 13 pan at 350 for 1 hour.

Potato and Green Pea Curry

3 T cooking oil
2 med, onions – finely chopped

Blend together:
1 green chili – finely chopped (seeded for mild curry)
2 cloves garlic finely chopped
1 t curry powder
½ t cumin powder
½ t Indian chili powder or cayenne powder
2 small tomatoes chopped (canned OK)

5 oz. frozen peas
8 oz potatoes, peeled, diced and pan boiled
1 c coconut milk
1 t salt

Heat the oil in a medium sized pan and over low heat sauté the onion for about 4-5 minutes
Add the combined ingredients and stir fry for 3-4 minutes
Add the peas, potatoes, salt and coconut milk, stir well and simmer for about 5 minutes.

Naan Bread

1 lb plain flour (or self-raising flour but eliminate the baking powder)
½ t. baking powder
½ t. salt
4 T warm milk
2 oz. melted butter or ghee
6 oz. plain yoghurt
1 t. dried yeast dissolved in 1/8 c. warm water and 2 t. sugar
(can add extra ¼ t. yeast to speed up rising)

1. Combine yeast, water and sugar

2. Sift flour, baking powder and salt

3. Add milk to hot butter to warm – then add to yeast and later to yoghurt)

4. Make a depression in the center of the flour and our in the yoghurt and yeast mixture a little at a time until the mixture is absorbed and the dough is soft, adding more water if necessary. Kneed well till smooth and springy – about 5 minutes or less.

5. Cover dough and leave to rise – approx. 2 – 3 hours or till doubled in size. Dough rises faster in high heat and humidity. Can keep dough uncovered in high humidity.

6. Divide dough into 8 pieces (approx.) and roll into balls. Flatten each ball into a pancake shape. Sprinkle 2 tsp of prepared onion (see below) onto the flattened dough in desired. Lightly press the onion mixture into the dough. Cover and set aside for about 10 minutes.

7. Cook on a got griddle and when one side is done, place raw side up under the broiler.


Onion Topping
Saute 1 onion finely chopped (or 4 cloves of garlic) in 3-4 T butter and a pinch of salt

Serve with Potato and Green Pea Curry

Pumpkin Dip

1 (8 oz.) cream cheese
2 c. confectioners' sugar
1 lb. can pumpkin, creamed
1 tsp. ground ginger
2 tsp. ground cinnamon

In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with apples and purchased gingersnaps. Yields about 7 cups of dip.