Monkey Gland Steak

I know it sounds very odd and somewhat scary; trust me it is nothing like your thinking and extremely tasty!

Monkey Gland Steak

4- sirloin, rib eye or rump steak (round steak)

1 ( 25 ml)Tbs oil

1 onion finely chopped

1 lb (500 g) fresh mushrooms

1/2 cup ketchup

1 1/2 Tbs Worcestershire sauce

1/2 cup (125 ml) chutney

Fry onions and mushrooms in oil for 5 minutes.

Combine ketchup, Worcestershire sauce and chutney.

add to onions and mushrooms and simmer a few minutes

Pour sauce over meat and cover with foil; place in a 375 f (190 c) oven until meat is tender - approximately 30-40 minutes.

South African Green Bean Salad

2 lbs. fresh green beans, trimmed

1/2 cup oil

4 Tbs fresh lemon juice

1 tsp salt

1/2 tsp fresh ground pepper

1 cup onion, thinly sliced

1/2 cup stuffed green olives, sliced

Steam green beans until tender.

In a large bowl whisk together oil, lemon juice, salt and pepper.

Add onion, olives, hot green beans and toss to coat.

Serve immediately

Grampa's Pumpkin Dessert

My dad gave me this recipe.

He has made this many times for a restaurant near his home in Puerto Vallarta, Mexico.

They also request his Cherry Cheesecake http://www.lachelleskitchen.com/2008/09/grampas-cherry-cheesecake.html .

Grampa's Pumpkin Dessert

1 (15 oz) can pumpkin puree

1 (12 oz) can evaporated milk

3 eggs

1 cup sugar

4 tsp pumpkin pie spice

1 (18.5 oz) box yellow cake mix

3/4 cup butter, melted

1 1/2 cups chopped walnuts (I used pecans because my husband is a tad allergic to walnuts)

Preheat oven to 350 F (175 C)

Grease a 9X13 baking pan

In a large bowl mix together , pumpkin, milk, eggs, sugar and pumpkin pie spice. Mix well, and pour into pan.

Sprinkle dry cake mix over the top, scatter nuts over cake mix, then drizzle melted butter over nuts.

Bake for 1 hour or until knife inserted near center comes out clean.

Naan

a nice Indian flat bread to go with a pot of Curry perhaps.....

1 (.25 oz) dry active yeast

1 cup warm water

1/4 cup sugar

3 Tbs milk

1 egg, beaten

2 tsp salt

4 1/2 cups bread flour

3-4 cloves minced garlic

1/4 cup melted butter

In a large bowl dissolve yeast in warm water. Let stand about 10 min. to activate yeast.

Stir in sugar, milk, egg, salt. Add flour to make a soft dough. Knead for approx 8-10 minutes until smooth and elastic. Place in a well oiled bowl, cover with a damp cloth, allow dough to rise to double its size - approx. 1 hr .

Punch down dough and knead in garlic. Pinch off pieces of dough (about golf ball size) and roll into balls. Place on tray and cover with a damp cloth, allow to rise for approx. 30 min or until doubled in volume.

Heat grill pan - I used my electric Cuisinart Griddler

Flatten one ball of dough into a circle and grill for approx. 2-3 min. brush uncooked side with butter, the flip over and grill another 2-3 min., brush the cooked side with butter and flip again for 2-3 min. until nicely browned.

Repeat

Samoosas

Preheat oven to 400 F

1 package frozen Pepperidge Farm puff pastry sheets- thawed

Filling:

1 Tbs (15 ml) oil

1 tsp (5 ml) finely grated ginger root

1 onion, diced

2 green or red chilies, diced

1 carrot, peeled and grated

2 cloves garlic, crushed

1/2 cup (124 ml) frozen peas, thawed

2 potatoes, boiled, peeled and diced

1/2 tsp (3 ml) salt

1/4 tsp (1 ml) fresh ground pepper

1/2 tsp (3ml) cumin

1 tsp (5 ml) curry powder

1/2 tsp (3 ml) ground coriander

1/2 cup (125 ml) water

Heat oil in frying pan. Add ginger, onion, chilies, carrots, and garlic. Saute for a few minutes, the add peas, potatoes, seasonings and spices. Add water and simmer for about 10 minutes. Cool

Carefully separate puff pastry sheets and roll with a rolling pin to flatten, and widen slightly. Using a pizza cutter, cut into three strips and cut each strip into 3 squares.

Place a spoonful of cooled filling onto square of puff pastry and fold in half to make a triangle. Moisten edges of pastry and press with a fork to seal.

Brush each Samoosa with egg wash. (1 egg and 1 tbs water beaten)

Bake for 20 minutes.

Enjoy!