Curried Carrots

Cook carrots in salted water. Drain and set aside. Heat butter, garlic, curry and Tabasco in a saucepan and stir until well blended. Add to carrots. Mix flour and yogurt until smooth and add to carrots. Mix flour and yogurt until smooth and add to carrot mixture. Simmer over low heat 10 minutes. Serves 4.

Vegetarian Kebabs

Cut bread, green pepper and cheese into 1" squares and skewer alternately with tomatoes. Blend egg yolks with yogurt, salt and pepper. Dip each kebab into mixture, sprinkle with flour and fry in hot olive oil until golden brown. Drain well before serving. Serves 4.

Fluffy Stuffy Potatoes

Bake potatoes at 350°F. (180°C) for one hour, or until done. Cut a thick lengthwise slice from the top of each potato and scoop hot potato pulp into mixing bowl. Add yogurt, green onions, salt and pepper and mix well. Spoon mixture into shells, rounding tops. Sprinkle with Parmesan cheese. Place in shallow baking pan and bake at 425°F. (220°C) for fifteen minutes, or until hot and lightly browned. Serves 3.

Note: These can be made up to two days in advance. To cook straight from the refrigerator, bake for 20 to 25 minutes.

Variations:
1. Add ½ cup (125 ml)) fresh or frozen broccoli to the yogurt mixture.
2. Mix ¾ cup (175 ml) chicken stock, ½ cup (125 ml) finely chopped onion and 3 cloves minced garlic in a saucepan and bring to a boil over medium heat. Simmer uncovered ten minutes. Add the pulp from the potatoes along with 1- ½ tsp. (7 ml) paprika and 1/8 tsp. (.5 ml) cayenne pepper along with 1 cup (250 ml) yogurt and mix well. Stuff the potato mixture back into the shells, sprinkle with parmesan cheese and place back in the oven for 10 minutes.

More Recipes >>