Category Archives: Recipes

My tried and true recipes

Murgha Kari (Chicken Curry with Tomatoes)

Cooking time = 30 minutes, Use Large skillet with lid.

4 medium Onions, chopped

2 tablespoons Curry Powder

1/2 cup Cooking oil

1 can Tomato Sauce

3 medium tomatoes (chopped)

1 teaspoons Salt (optional)

1 frying Chicken (disjointed and skin chicken)

3/4 cup Hot Water

Cook onions and curry powder in oil for 10 to 15 minutes. Add tomato sauce, tomatoes, salt, and chicken. Cook uncovered over medium heat, turning frequently until sauce becomes dry and chicken tests done with fork, (about 35 to 40 minutes.) Add water, cover with lid and simmer on low heat for 5 minutes. Serve over rice.

Lynn Goh’s Perfect Rice Recipe =

2 cups rinsed rice

3 cups water

1 dash of salt

Measure rice into a medium size sauce pan and rinse rice two or three times. Pour the 3 cups of water and salt into sauce pan and add salt. Bring to boil then stir once and cover with lid and turn heat down to simmer. Simmer for 15 minutes and stir rice, then put lid back on and cook for 5 more minutes. Taste rice to see if it is done, if not then cover and let cook for 5 more minutes.


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Singapore Sweet and Sour Chicken

2 Cups Rice (your choice) cook rice following directions on package.


1 Chicken, de-boned and cut into bite size pieces for frying (or use chicken breasts, cut up)

1 Bell Pepper, cut in bite size pieces

1 Teaspoon chopped Ginger Root

1 dried, hot, Red Pepper (optional) Cut in four pieces or left whole, for less heat.

1/2 Onion, cut in bite size pieces

2 cups fFesh Brocoli, cut into bite size pieces

1  Medium Tomato, cut into bite size pieces

1 Can of Pineapple pieces, drain juice and save to make sweet and sour sauce (Recipe follows)

Fry chicken in 2 tablespoons of canola oil, when done, remove from pan,  and fry all other ingredients for five minutes, or till onions are translucent. Add chicken back to the pan, cover and remove from heat. Prepare Sweet and Sour Sauce, then turn burner back on and reheat chicken and vegetables, add sauce and remove from heat when hot. Serve over rice.

Sweet and Sour Sauce;

2/3 Cup Sugar

1/2 Cup Vinegar

1/4th Cup Ketchup

Juice from can of pineapples

1/4 Cup Light Soy Sauce (optional)

2 or 3 Tablespoons

1 Cup Water, minus a small amount to dissolve cornstarch for thickening

In small sauce pan combine all ingredients, except for cornstarch and the small amount of water. Cook over medium heat until some of the vinegar cooks off, (about 10 minutes.) Add cornstarch to small amount of water and mix well. slowly add to sauce, stirring constantly. When sauce has thicken to desired thickness, remove from heat and add to chicken and vegetables.

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Steak Pie

Preheat oven to 375 degrees

2 pounds Steak (cut in small bite size chunks.) I also use pot roast and round steak, mixed

2 to 3 Tablespoons Flour (seasoned with salt and pepper to taste)

2 medium Onions (chopped)

1 and 1/2 cups salt free beef stock

small amount of oil for browning meat

Toss meat in flour, then brown meat and onions in oil. Add beef stock and bring to boil. Turn burner down to simmer. Cover pan and simmer for two hours, stirring occasionally. When meat is thick and tender, take off burner and let cool as you make the pastry.

Steak Pie Pastry

3 cups flour

1/4 Teaspoon Salt

7 Tablespoons Butter

7 Tablespoons Lard

12 to 15 Teaspoons ice water

Sift flour and salt into a medium size bowl. Cut or rub butter and lard into the flour and salt mixture, until it resembles small peas, then add enough water to make firm dough. Roll out 1/2 of the dough on a lightly floured surface and roll out until it is the right thickness for pies. Place into a 9 inch pie pan and fill with the meat mixture. Roll out the other 1/2 of the dough and cover pie seal edges, and brush top with butter or brush with egg. Cook at 375 degrees for 45 minutes or until golden brown.

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Italian Tomato Bake (lots of cheese)

Pre-heat oven to 350 Degrees

1 + 1/2 pounds egg noodles (cooked)

3 Cups cooked Chicken (chopped)

6 Medium size Tomatoes (chopped +any juice from the tomatoes) I like to use vine ripe tomatoes

1 small can of crushed tomatoes (drained)

4 green onions (chopped)

1 Clove Garlic (finely chopped)

1 Teaspoon Oregano

1/2 Teaspoon Basil

1 Teaspoon Black Pepper

1 Cup Parmesan Cheese

2 Cups mozzarella Cheese

Mix all the ingredients  together in a medium size bowl. Spread evenly spread evenly in a casserole dish. Bake at 350 degrees for thirty minutes, or until hot and bubbly.

Note; I sometimes add extra cheese. I think that any kind of Italian cheese added makes it taste different and great.


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“Mama’s Chocolate Pie”

6 Egg yolks

2 Cup of Sugar

10 Tablespoons Cocoa

9 Tablespoons Flour

1/2 Teaspoon Salt

2 Cup Evaporated Milk

1 Cup Water

2 Teaspoon Vanilla

2 Tablespoons Butter

1 Deep dish Pie crust ( Pierce pie crust with fork to allow air to escape, then bake Pie Crust at 350 degrees until light brown. approximately 12 minutes.)

In a large heavy sauce pan, mix flour, cocoa, sugar, and salt. Add milk and egg yolks, mix well. Cook stirring constantly until thick. Remove from heat and stir in butter and vanilla. Pour into baked pie shell. Set pie on a rack so that it can cool off while you make the meringue.

Meringue for Pie Preheat oven to 325 degrees.

6 egg whites (at room temperature)

1 Teaspoon Vanilla

1/2 Teaspoon Cream of Tartar

12 Tablespoon Sugar

In medium size mixer bowl beat the egg whites, vanilla, and cream of tartar at medium speed of an electric mixer about one minute or until soft peaks form. Gradually add 1 tablespoon sugar at a time, beating at high-speed of the electric mixer for about four minutes or until mixture forms stiff glossy peaks. immediately spread meringue over pie, being carefully sealing to pastry to prevent sweating and shrinkage. Bake until golden brown. Cool till room temperature, refrigerate, and serve cold.

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Southern Peanut Butter Pie

1  eight-ounce Cream Cheese (Room Temperature)

2/3 Cup Creamy Peanut Butter

1 Cup Powder Sugar

1 eight-ounce Container of Cool Whip

1 teaspoon of Vanilla

1 Large Graham Cracker Pie Shell

Cream to gether the cream cheese, peanut butter, sugar, and vanilla.

Fold in the cool whip and pour into the graham cracker pie shell.

Refrigerate for at least three hours.

Note: I like to make the pie early in the day and serve after dinner. This is a wonderful pie that is easy to make and, in my home, does not last.

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Sausage Casserole

Pre-heat oven to 350 degrees

1 Pound bulk sausage ( Hot or Medium, your choice. )

1 Onion (chopped)

1 Bell Pepper (chopped)

1 Jar of pimento

1 cup Minute Rice

1 can Cream of Chicken Soup

2 cups Milk

Crumble sausage in frying pan and fry until done. Drain off the grease then add onions, bell pepper and pimento. Cook for five minutes. Add rice, cream of chicken soup, and milk. Cook until thick. Pour into casserole dish and bake at 350 degrees for ten minutes. Turn temperature down to 325 degrees and cook for ten more minutes.


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Carrot Cake and Icing


Pre-heat oven to 350 degrees

2 Cups Sugar

2 Cups Flour

2 Teaspoons Baking Soda

1 Teaspoon Salt

2 Teaspoons Cinnamon

3 Cups Carrots ( grated fine )

4 Eggs

1 1/2 Cups Vegetable Oil

Mix all ingredients together and put into two greased and floured cake pans. Cook for 45 minutes at 350 degrees.


8 ounce cream cheese

1/2 Stick margarine

2 Teaspoons Vanilla

1 Box (1 pound) powder sugar

Using hand mixer, blend together until it is of spreading consistency. Spread Icing on cooled cake.

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Sicilian Supper


 1 pound ground Beef

1/2 cup chopped Onions
1 six-ounce can Tomato Paste
3/4 cup Water
1 1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Basil
1/2 teaspoon Spaghetti Seasoning (optional)
3/4 cup Milk
1 eight ounce package Philadelphia Cream Cheese
1/2 cup Parmesan Cheese
1/2 cup mozzarella Cheese
1/2 teaspoon Garlic Salt
2 cups Egg Noodles (cooked)

Preheat oven to 350 degrees and boil noodles. Drain and rinse with cold water to stop the cooking process. Cover with dish towel and set aside.

1. Brown the hamburger meat, onions, bell peppers and cook until tender.

2. Add the tomato sauce, water, salt, pepper, basil and spaghetti seasoning. Simmer for five minutes.

3. In a sauce pan, Heat milk and cream cheese. Blend together and stir in 1/4 cup parmesan cheese and 1/2 mozzarella cheese. Simmer for five minutes.

4. In casserole dish, alternate layers of noodles, cheese and meat sauce.

5.  Bake at 350 degrees for twenty minutes. Sprinkle on remaining cheese.



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Corn Chowder

1 two-pound bag of frozen corn

1/2 cup of chopped onions

enough water to cover corn

4 cups of milk

2 tablespoons of butter

3 tablespoons of flour

1 slightly beaten egg

1 to 2 cups left over mashed potatoes

salt and pepper to taste


In large sauce pan combine; corn, onion, water salt and pepper. Bring to a boil and then cook corn till tender.( I cook mine for an hour at medium temperature, stirring occasionally.

Stir in 3 1/2 cups of the milk and the butter.

Combine 1/2 cup of milk and the flour then add to corn.

Add the mashed potatoes, stir until thick and bubbly.Gradually stir about 1 cup of the hot mixture into the egg then add back to the hot mixture.Cook over low heat for 2 minutes.

I like this chowder with Mexican Cornbread or Italian bread.

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