Curry favor with this quick and flavorful casserole

Recipe Finder

January 24, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

In a hurry? Try this request from Dorothy Button of Hebron, Ill., who says that for eight years or more she has been trying to locate a casserole recipe called beef curry in a hurry, which she believes is made with corn-bread mix and shredded Cheddar cheese: "It was so good my imagination tells me I can still taste it when I think about it."

Sophie C. White of Sun City, Ariz., writes that she read Ms. Button's request in the Longview, Wash., Daily News while on a visit there, and she too has been searching for this recipe.

Both have the answer, which came from Viola Jones of Baltimore.

Jones' beef curry in a hurry

Makes 8 servings

3 tablespoons butter

1/2 cup chopped onions

1 clove garlic, minced

1 1/2 pounds boneless beef, cut in 1/2 -inch cubes

1 3/4 cups water

1 to 1 1/2 tablespoons curry powder

1 teaspoon salt

1/2 cup golden raisins

1 tablespoon flour

1 apple, peeled and sliced

1 package mixed frozen peas and carrots, thawed

1 10-ounce package corn bread mix

1 cup cubed Cheddar cheese

Heat oven to 425 degrees. Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender. Add meat, and brown on all sides. Blend curry powder and salt into 1 1/2 cups water and add to skillet along with raisins. Cover and simmer for 20 minutes or until meat is tender. Blend flour in remaining 1/4 cup water until smooth, and gradually stir into the meat mixture. Bring to boiling point, stirring constantly. Add apple, and put all in a 2-quart casserole. Arrange peas and carrots over meat mixture. Prepare corn bread according to package directions and fold in the Cheddar cheese cubes. Spread the corn bread batter on top of beef mixture and arrange so that the batter is in strips across the casserole. Bake for 12 to 15 minutes.

"I love the recipe and I would add a dash of hot Indian curry," says Chef Gilles Syglowski.


When making the hamburger sausage recipe published Dec. 12, be sure to cook it in a 175-degree oven for six to seven hours.

The alternative method listed with that recipe, the 140-degree oven, should not be used, according to Gerald M. Cooper of Morton International, the company that manufactures the salt used in the recipe, and Mark Kantor, food and nutrition specialist at the University of Maryland Cooperative Extension Service at College Park. Both say an oven as low as 140 degrees would not take the meat to the 160-degree internal temperature needed for safety. Mr. Kantor suggested using a meat thermometer.

For those of you having trouble finding the Morton's Tender Quick Salt mentioned in the recipe, check with your grocer, who may be able to get it for you, or try the Southern States, 4551 Norrisville Road in White Hall, which had it in stock when last we checked. Call (410) 692-2200.

Recipe request

* John Powers of Ellicott City is seeking a pumpkin soup recipe like the one he and his wife enjoyed at the Jekyll Island Club Hotel on Jekyll Island, Ga. "It tasted almost like pumpkin-pie mix with hints of cinnamon, cloves, nutmeg and ginger. It didn't have onion, garlic or other strong garden spices. The maitre d'hotel promised to get the recipe from the chef and send it to us, but we never heard from them again. Perhaps the chef didn't want to part with it," he wrote, noting that he and his wife had tried many, many soup recipes that didn't come close.

* Sherry Givens of Rockport, Ky., wants a recipe for a "Million Dollar Pie."

* Helen Engelbrecht of Wonder Lake, Ill., wants two recipes. She writes, "I am looking for bakery Neapolitans that were available in most bakeries years ago. Also, I want a baked lima-bean dish made with thick slices of bacon and maybe salt pork, which was served in a cafeteria in Chicago at Wabash and Randolph [streets] about 45 years ago."

* Elizabeth M. Dodson of Annapolis wants a recipe for a bread called "le vieux logis." "It is dark, porous and light-textured, rather than dense like most dark breads. It is interlaced with a few raisins and walnuts and lightly dusted with flour," she wrote.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes. If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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