ALU BEGAN


1 lb. potatoes (alu)
1 lb. eggplant (began)
2 medium onions, chopped
1/4 T. ginger paste or powder
1/4 tsp. garlic paste or powder
2 medium tomatoes
1/4 tsp. cumin powder
1/4 tsp. turmeric powder
1/4 tsp. coriander powder
Salt to taste
3 T. oil
1/2 C. chopped cilantro

Cut potatoes, eggplant and tomatoes in small cubes.

Heat the oil in a pan. Fry the onion for 1 minute. Add garlic,
ginger, cumin, turmeric and coriander; mix together for 2 minutes.

Add potato and eggplant, and cook for 13 to 15 minutes.

Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve
hot with pita bread or rice.

CREAMED PEAS AND NEW POTATOES


15 tiny new potatoes
1-1 1/2 c. shelled peas
1 (4 oz.) carton chive whipped cream cheese
1/4 c. low fat milk
1/4 tsp. salt

Cook potatoes in boiling salted water until done; drain well. Cook peas in boiling salted water 8-15 minutes; drain well. Blend cream cheese with milk; add salt. Stir over low heat until warm. Combine potatoes and peas in serving dish. Pour cream cheese sauce over vegetables.

Sweet Tater Dish

4 sweet potatoes
2 yams
10 -12 cardamom pods
1 teaspoon butter or margarine
1 tablespoon orange juice
1 cup brown sugar
Marshmallows to garnish



Bake sweet potatoes and yams in a preheated 375-degree oven for 1 hour. When cool enough to handle, peel them, then chop into large pieces. Remove seeds from cardamom pods and discard peel. In a spice grinder or mortar and pestle, grind cardamom seeds into a fine powder.

Creamy Irish Potato Casserole


1-1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
Salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs

Place potatoes in large saucepan. Cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender, drain; reserve.

Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until thickened. Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1-1/2 quart casserole. Add white sauce; blend lightly with spatula. Melt remaining 1 tablespoon butter. Add bread crumbd; mix well. Sprinkle buttered crumbs over casserole. Bake at 350 degrees for 30 minutes. Serve hot!

Makes 4 servings.

Crushed Sweet Potatoes with Bacon and Onion

4 large orange-fleshed sweet potatoes, well scrubbed
1/4 C. + 2 T. olive oil
1/4 lb. bacon (around 8-10 strips), chopped
1 red onion, finely chopped
1 T. jerk seasoning
1/4 C. fresh white breadcrumbs
2 T. chopped fresh parsley
1 T. chopped fresh coriander leaves
2 T. unsalted butter, melted
Salt and freshly ground black pepper

Preheat oven to 350ºF. Prick the sweet potatoes with a small
knife, then rub them with 1/4 cup of the oil. Place on a baking
sheet and bake for 1 hour or until tender.

Remove and leave until cool enough to handle. Cut a slice off the
top of each potato and scoop out the flesh into a bowl, leaving the
shell intact. Crush the potato flesh coarsely with a fork.

Heat the remaining oil in a frying pan, add the bacon and fry for
5 minutes, until crisp. Add the onion and fry for 2-3 minutes. Stir
in the potato flesh and season with the jerk seasoning, salt and
pepper. Fill the potato shells with the fufu.

Mix the breadcrumbs with the parsley and coriander leaves. Pour
the melted butter over the potatoes and scatter the herb
breadcrumbs on top. Place in the oven for 10 minutes to form a
golden crust.