SNOWDROP ISSUE January-March 1995 · Vol.2 No.1

Potluck gathering small but wonderful

By Michael Sillers

It was the flue season. A cool blustery day. That still didn't prevent a small gathering at the Pot Luck Buffet on November 13.

My wife and I, both suffering from the tail end of an all-too-easily identified illness, still managed to come out for the event, and we were glad that we made the effort.

We had a chance to partake of some mouth-watering goodies that even our sensitive stomachs couldn't refuse. Offerings included vegetarian cabbage rolls, baked beans in a molasses sauce, salads, cakes and other assorted dishes. My personal favorite was the beans, although I sampled a sausage dish that was incredible.

The best part of the day was meeting some of the members who attended. The gathering was small enough to allow for intimacy that makes conversation easy and free-flowing. One of the main subjects, naturally enough, was dietary preferences, always a hot topic at this type of event, but we did manage to break past the obvious and get to know each other a bit - always the hard part for the new kid on the block.

I hope to see many more of these get-togethers in the future.

Curried Potatoes

submitted by Michael Sillers

Here is a recipe for those who prefer vegetarian fare. It is a curry dish but need not be hot. Try this olne even if you don't generally like curreid dishes. I've found even the most skeptical love this one.

• 2 tbsp butter

• 1 tbsp mustard seed

• 2 cloves garlic, crushed

• 1 tbsp sesame seeds

• 1/2 tsp ground cumin

• 1/2 tsp turmeric

• 1/2 tsp ground cloves

• 1/2 tsp salt

• black and cayenne pepper to taste

• 3 medium potatoes, cut into medium size pieces

• water

• 1/4 cup lemon juice

• 3 cups peas

• 1 1/2 cup cottage cheese

Melt the butter in a large pan. Add the seeds, garlic and spices. Stir the mixture over medium heat until the seeds begin to pop. Add the potatoes. Sprinkle in the salt and pepper. Stir the potatoes until they are well coated. Add water to just cover the potatoes. You may need to add more water as cooking progresses. Cover and cook over medium heat until the potatoes are tender. Stir occasionally while cooking. Add the lemon juice, peas and cottage cheese. heat for another five minutes then serve.

Tandori Chicken

submitted by Michael Sillers

Here is a recipe I was forced to beg for after a co-worker bropught in a sample of his mother's home cooking. The chicken is spicy but still midl enough to be enjoyed by all but the most sensitive. Of course, the addition of cayenne can pump up the heat for those who like their food with a little more bite.

• 1 free range chicken, sectioned

• 1 1/2 cups yogurt

• 1/2 cup olive oil

• 1/4 cup lemon juice

• 2 tbs ginger

• 1 tbs garlic

• 4 tbs cumin

• 1 tbs ground cumin

• 1 tbs ground cardamon

• 2 tbs tandori powder or paste

• 2 1/2 tbs salt

• cayenne to taste

Mix all the ingredients. Puncture chicken skin to allow flavout to seep in. Marinate the chicken at least four hours. Overnight would be ideal. Cook at 550 degrees twenty five to thirty minutes. Server with your favourite chutney or sour cream and bread.