These spices form the background to a wonderful tikka paste. Make a double batch of spices if desired and use the dry mix for a dry rub for grilled chicken. Or, make the paste and follow the recipe for chicken tikka masala, which a few have claimed to be better than a restaurants.
Be sure to use chili powder made of only red chilis. You do not want to use the chilli seasoning for a pot of chili.
This was a favorite treat at all church potlucks! While this is very close to what I remember from Swaziland, I would love to be able to compare it and see how close we really are.
If you do not like spice, cut the spices in half for your first batch. These are not hot, but they are spicy.
Fish and Chips are a special treat that we enjoy making on cold winter nights. While fresh fish is best, we rarely have it, but I bet this would taste wonderful after a successful day fishing!
This is best served with a malt vinegar for the chips and a lemon wedge for the fish. A simple salad on the side would be a great addition.
If using frozen fish, be sure to defrost it completely before using.
When ever we buy a pumpkin, we always save the seeds to roast. We also roast the seeds to butternut squash and spaghetti squash. The seeds may be different sizes, so be sure to watch so they do not over cook.
There are so many different ways to make pumpkin seeds. We did an experiment many years ago where we compared boiling the seeds first and with different oven temperatures. They were all so similar tasting, that we kept with this simple recipe from our friend Miss Krista.
Mom used to make these crackers in the fall and winter to snack on. I am not sure how long it has been since I wrote this recipe down for myself. They are good as croutons or just for eating.
This is probably the best recipe for pizza that we have found. It is also very easy. Years ago, Andrea wrote the recipe down from memory. For the longest time we just mixed everything and used the dough immediately, but Andrea learned in culinary class to let the dough sit overnight and the crust is much better.
My brother Joe used to love chicken grilled this way and often had extra in the freezer.
It is similar to the chicken we can get at the fair. It uses an easy marinade and is best if made early morning.
I don’t remember having these until we lived in Swaziland. We often had them at church potlucks and, while similar, each family had a slightly different recipe. I preferred the ones with peas, but some used raisins instead.
This recipe is a very mild blend of spices. We often double, or triple the spices depending on who is making the. Fill the wontons with a generous helping of stuffing, but be careful not to overstuff.
For an appetizer, plan on two per person. For a main meal with a salad, plan on 4 or 5 per person.
Allan bought some potato salad at the market one day and we really liked it. We bought it a few times before we realized it would be a lot cheaper to make it ourselves. While it is not exactly the same, we like it and make this recipe often.
I do not remember where we got this recipe, but we use it often. Feel free to replace some of the cayenne pepper with ground chipotle peppers if you would like.
