Recipes

Take your craving into the kitchen.

East Indian Bobotie

10 White Castle hamburgers
2 onions, diced
1 apple, peeled, cored, and diced
4 tbsp. butter, divided
2 tbsp. curry powder
1 tbsp. granulated sugar
2 eggs
2 tbsp. vinegar
2 tsp. freshly ground black pepper
12 slivered almonds (optional)
6 bay leaves
1 cup skim milk
1 tsp. turmeric
Cooked rice
Salt

Condiments:

Green onions, chopped
Chutney
Coconut, shredded
Hard-boiled eggs, chopped
Raisins
Tomatoes, sliced
Peanuts, chopped
Green peppers, sliced

Remove burgers from buns. If frozen, crumble meat. If fresh, cut into very small pieces and set aside. Soak buns in water, then squeeze out. Tear into small pieces. Lightly cook the burgers in 2 tbsp. of butter. Set aside. Fry onions and apples in remaining 2 tbsp. of butter. Mix with lightly cooked hamburgers, soaked-and-squeezed-out buns, curry powder, sugar, 1 egg, vinegar, salt, pepper, and turmeric. Add slivered almonds, if desired. Place in a greased 9 × 13-inch baking dish. Add bay leaves in an upright position. Bake at 350° for 30 to 45 minutes. Beat the second egg with skim milk and pour over Bobotie about 10 minutes before removing from oven. Remove bay leaves before serving. Serve over rice with condiments. As a variation, use apricot jam instead of sugar. Serves 10.

Submitted by Carol M. Miller of Northumberland, NY