Turmeric/35 recipes

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.

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This is the basic recipe for cooking lentils or beans. Many southern and southwestern regional recipes call for cooked lentils or beans to be stirred gently into a dish near the end of cooking. Therefore, it may be a good idea ot make them a day ahead and have them ready when you begin the actual cooking.

A fruity side dish that is perfect for a backyard barbecue or any other regular summer day.