(Meal for 4)

INDIAN KHEEMA

RICE

HONEY AND WHOLE WHEAT BREAD

PINEAPPLE CHEESECAKE

SUGGESTED BEVERAGES - Iced Tea, Cold Beer, Hot Tea

MARKET LIST:

INDIAN KHEEMA:

1 onion

1 pound ground beef

1 can (17-ounces) English peas

1 tomato

1 potato

HOT RICE: (You should have rice - this is on your staples

list - you will need 4 servings)

HONEY AND WHOLE WHEAT BREAD:

2 packages yeast

1 jar honey

1 small box non-fat dry milk powder

1 package whole wheat flour

PINEAPPLE CHEESECAKE:

1 box graham cracker crumbs

3 packages (8-ounces each) cream cheese

1 can (8-1/4 ounces) crushed pineapple

1 carton (16-ounces) sour cream

1 lemon

BEVERAGES (If needed)

RECIPES

INDIAN KHEEMA

1 onion, chopped

1 pound ground beef

1 cup water

1/4 teaspoon pepper

1/4 teaspoon ginger

2 teaspoons curry powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon red pepper

1 teaspoon ground tumeric

1 (17-ounces) can English peas, drained

1 tomato, peeled and chopped

1 large potato, peeled and cut into 3/4-inch cubes

1 cup water

Hot cooked rice

In a skillet, brown onion and ground beef. Drain.

Combine water, pepper, ginger, curry powder, salt, garlic

powder, red pepper and tumeric. Add to ground beef mixture

and stir well. Add peas, tomato, potato and water. Bring

to boil. Reduce heat, cover; simmer 20 minutes or until

potato is tender. Serve over rice.

Makes 4 servings.

HONEY AND WHOLE WHEAT BREAD

2 packages dry yeast

2-1/2 cups warm water (105 to 115 degrees)

1/3 cup shortening

1/3 cup honey

1/3 cup non-fat dry milk powder

1 tablespoon salt

3-1/2 cups whole wheat flour

3-1/2 cups all-purpose flour, plus flour to use in kneading

process unless dough hooks are used

In a large bowl, mix yeast and water - stir about 2 minutes.

Add shortening, honey, milk powder and salt- stir. Let

stand 5 minutes.

Prepare two 9 x 5 x 3-inch loaf pans by greasing or spraying

with cooking spray.

Add whole wheat flour to yeast mixture. Mix with an

electric mixer on low until blended. Increase speed to

medium and mix 3 minutes. Slowly add all-purpose flour.

If you have dough hooks, knead with this method until dough

is smooth and elastic. Otherwise, turn dough onto heavily

floured surface and knead by hand until smooth and elastic.

Cover and let rise in a warm place (85 degrees) and free

from draughts for 20 minutes.

Divide dough in half. Place each half in prepared pan.

Cover and let rise in a warm place about 2 hours or until

double in size.

Bake in 375 degree oven for 45 minutes or until loaves are

golden brown and sound hollow when tapped. Remove bread

from pans and cool bread on wire rack to cool.

Makes 2 loaves.

PINEAPPLE CHEESECAKE

CRUST:

3 tablespoons margarine or butter, melted

2 cups graham cracker crumbs

1-1/2 tablespoons sugar

FILLING:

3 packages (8-ounces each) cream cheese, softened

1 cup sugar

4 eggs

1 can (8-1/4 ounces) crushed pineapple

1 tablespoon lemon juice

1 teaspoon lemon rind, grated

1/4 cup sugar

1-1/2 cups sour cream

1/2 teaspoon vanilla

Preheat oven to 325 degrees. Rub 10-inch springform pan

with additional margarine or butter, or spray with cooking

spray.

Combine margarine, crumbs and sugar. Press into bottom and

halfway up sides of springform pan.

Beat cream cheese with electric mixer until light and

fluffy. Gradually add 1 cup sugar, beat well. Add eggs,

one at a time, beat well after each addition.

Drain pineapple, reserve 1/4 cup of liquid. Stir pineapple,

lemon juice and lemon rind into cheese mixture.

Spoon into crust and bake 1 hour and 15 minutes or until

set. Cool thoroughly on wire rack.

Combine reserved pineapple juice and 1/4 cup sugar in

saucepan. Cook over medium heat until the sugar dissolves

and mixture begins to thicken. Cool completely.

Stir sour cream and vanilla into cooled sauce mixture.

Spread over cheesecake and chill well before serving.

Makes 12 servings.

SUGGESTED ORDER OF PREPARATION€:

1.

Prepare cheesecake. The preparation time should be - 10

minutes to assemble; 1 hour 15 minutes to bake; 2 hours to

cool; and should chill at least 2 hours. You may prepare

the cheesecake the day before if you desire; otherwise

begin preparation about 6 hours before mealtime.

2.

Bread also may be made earlier in the day or the day before.

It takes about 3-1/2 hours from start to finish - most of

this time is rising or baking time.

3.

The Kheema will take about 30 minutes total. While it is

simmering, prepare your rice (if you use instant).

Great meal! The Kheema and rice make a great treat by

itself, but the Honey and Wheat Bread and Pineapple

cheesecake add extra flavor and enjoyment.

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