Good Real Food

I’m slowly retrieving my posts from Good Real Food, as much for my own reference as anything. There are a few more that might just sit there:

Bay Leaves from Montenegro

Greek Butter Cookies with Sambuca (actually, that’s pretty much it. If it is winter, eat cookies Cookies while sipping Sambuca.)

And there’s one called Shrimp Curry, from the nutritional mythology files, which goes like this:

I have a few recipes that I saved from my grandmother’s recipe box, most because they struck me somehow and not because I remember her making these things. One is for shrimp curry. It isn’t much bigger than a postage stamp and has floated around my kitchens for the last decade. I realized, as I was reading it over this weekend, that I’ve never actually read this recipe before or I would have been floored by it already.

To make Shrimp Curry one blends 1/2 tsp curry powder into 1 cup of mayonnaise and gradually adds 2/3 cup evaporated milk. Got that? Curry powder, mayo, canned milk. Okay, still with me? You blend these things and add 1 1/2 cups cooked shrimp, 2 T each of chopped pimiento and bell pepper and 1 T chopped onion. Heat these things and serve them over rice.

Next time someone starts rambling about how our grandmothers cooked balanced meals in some long lost once-upon-a-time, do me a favor and set them straight. Some did, some didn’t.