Curry and rice with banana

Stephanie Birch, Library West

2 lbs. ground chuck, Make into balls and brown in fat. Place in kettle to cook later.

2 cups onions, brown lightly in fat. Add 2 tbsp. curry powder (or more if desired) to onions and stir for a few minutes. Add enough water to cover meat balls and vegetables which will be added.

Vegetables: 2 cups carrots, 2 cups celery (cut up). Cook these with above mixture. 2 or more diced potatoes—add later. Green peppers may be added if desired. Salt to taste. Add 1 can tomato soup after potatoes are done. Simmer for 15-20 minutes. Cook long kernal rice as directed, add about 1 tsp. fat to keep kernels separated.

To serve: put curry mixture over rice, and slice bananas over curry.

Amanda Mellies