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
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