 |
 |
Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Curried Broccoli Slaw |
|
||
|
||||
|
|
|
||
|
||||
|
|
Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Curried Broccoli Slaw |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 ts Curry powder
1 lb Broccoli slaw
1 tb Orange peel, grated
3/4 c Orange juice
2 1/2 tb Maple syrup
1 ts Cornstarch, mixed with
1 tb Water
Salt & pepper, to taste
Minced parsley Cilantro
Cooked brown or white rice Broccoli cole slaw is available in plastic bags in the produce section; it contains shredded broccoli, red cabbage and carrots. In a 10 to 12 inch skillet, stir the curry powder over medium heat until it smells toasted, about 2 minutes. Add broccoli slaw, orange peel, orange juice and maple syrup. Boil over high heat for about 8 minutes, or until vegetables are cooked tender-crisp, stirring frequently. Stir cornstarch mixture and add to vegetables. Stir until boiling. Add salt and pepper to taste. Serve hot over cooked rice. Garnish with chopped parsley or cilantro, if desired. Can be prepared in advance, refrigerated and served cold as a salad.
Continue to:
Related Recipes:
Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition
|
|
|
|
 |
|