Daughters of the British Empire in Tennessee
Not Ourselves but the Cause
More Members Favourite Main Meals
Eggplant Parmiagiana : Thanks to Hannah Frame
Recipe from old Italian mama – key is cooking sauce for very long time.
Crush garlic and fry in olive oil
Add pasata and bring to boil
Add sugar and salt to taste
Simmer for MANY HOURS (THIS IS THE KEY)
For Eggplant :
Peel and cut into slices
Place on kitchen towel and pour some salt on top
Wait for eggplant to leak brown juice
Rinse of salt in cold water
Fry eggplant in batches in large amounts of olive oil – one layer in pan at a time.
Layer ingredients in this order in cassorole dish:
Mozzerella – cut into small pieces and scatter over the eggplant
Whisk the Egg and pour over parmesan
Repeat until dish is full
Serve with some nice Ciabatta
Spicy Saffron Chicken
For the Roux
½ stick butter
2 tablespoons of All purpose flour
½ cup milk
One Onion Diced small
½ Red Bell Pepper Diced
½ Orange Bell Pepper Diced
4 cloves garlic chopped small
½ teaspoon Madras curry powder
½ teaspoon Garam Masala
¼ teaspoon Red Cayenne Pepper
One pinch Dried Saffron
Seasoning to taste
3 Tablespoons Sour cream or Yoghurt
1.5 lbs chicken breast
3 desert spoons of Extra Virgin Olive oil
Melt the butter in a heavy based pan, when melted remove from the heat and slowly add the flour. Mix well stirring continuously until the butter has been fully absorbed.
Very slowly stir in the milk until the mixture is runny and lump free. (If you get lumps. when the milk is all in strain the mixture through a fine strainer)
Place back on the heat and bring up to warm, stirring continuously. Remove the pan and allow the mixture to cool
In a large oven proof metal dish add two dessert spoons of Olive oil. Heat until it starts to smoke, add the garlic and stir reduce the heat. Do not allow the garlic to burn. Cook for two minutes then add the onion and continue cooking until the onion is soft and clear to look at. Now add the peppers and cook for two minutes.
Remove the mixture from the pan and place in a bowl.
Slice the chicken breasts into finger sized pieces season with salt and pepper.
Add one more dessert spoon of oil to the pan and bring it back to hot. Add the chicken slices and brown both sides. Remove the chicken to a plate and allow the pan to cool.
Slowly pour in the roux mix and start warming it. Then add the onions and pepper mix, Stir continuously. If the sauce becomes too thick add a little more milk. Cook for two mins.
Add the Sour Cream and stir it in.
Mix the Curry paste, Garam Marsala, Cayenne pepper and saffron in small bowl add some of the heated liquid and stir well to a fine paste
Add this paste slowly to the main liquid in the pan and blend well.
Add the browned chicken to the liquid and cover with a lid.
Cook in an oven at 350 Deg F for approximately 45 mins.
Serve with Popadoms and Cooked Rice.
Sausage and Potato Pie : Thanks to Shirley Miller
Shortcrust pastry pie using
6 oz plain flour
11/2 or2oz butter
11/2 or2oz lard
OR – your favorite shortcrust pastry recipie
12 oz new or Yukon gold Potatoes, scrubbed and thinly sliced
I medium Onion, thinly sliced
a little Oil
1 lb Sausage Meat.
Cook the potatoes in boiling, salted water for 5 minutes and drain.
Cook onion in a little oil until medium brown.
Crumble sausage meat into cooked onion, add potatoes, and
transfer to 8” pie plate.
Top with short crust pastry, glaze with egg wash and cut steam
Bake 35 to 40 minutes at 400F.
Back to Top
Jims Beef Stir Fry: Thanks to Jim McCulloch
4 Cups cooked cold Rice
3 lightly beaten Eggs
2 Tablespoons Soya Sauce
3 Tablesoons Olive Oil
1 Lb Ground Chuck 90% Fat Free
1 Medium Onion
3 Cloves Garlic
1 Red Pepper
1/2 Cup Pearl Onions
1 Cup Baby Lima Beans
2 Oxo Cubes ( Bullion)
1/4 teaspoon of red pepper(Cayenne)
2 Tablesoons Mirin (Japanese Sweet Wine)
Add 1 Tbs Oil to a Hot Wok
Once oil is hot add the Eggs stirring and breaking them up. Once set remove to a plate
Wipe out the Wok and add one more tb oil.
Bring back to hot and add the rice. Heat the rice through while breaking it up with a fork,
Add the eggs and combine well with the Soy Sauce. Do not allow any lumps to form. Remove the rice mix to a plate.
In a skillet heat two teaspoons of oil and then add the ground chuck in the form of a pattie. Start cooking the beef. Continue cooking and turning the beef while preparing the Vegetables
In the Wok add the remaining oil and heat. Soften the Garlic and then add the onions
Cook the onions until soft but do not brown.
Add the Lima Beans, Pearl Onions and Pepper and cook through.
Crumble or break up the beef and add it to the Wok.
Crumble the Oxo Cubes over the mix and continue cooking.
Add the Mirin and salt and pepper to taste.
Sprinkle the Cayenne Pepper over the mix.
Add the rice mix to the Wok and combine gently.
Heat through, reduce the heat to low and cook for 10 minutes. Do not allow the mixture to stick,
Serve hot with either cold beer or a nice Red Wine.
Any left can be frozen then reheated in a MicroWave Oven.
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