Rural Lifestyle

Life in Rural America

CURRIED VEGETABLES

CURRIED VEGETABLES
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One-half cup dried peas, beans or lentils, soaked over night and cooked until tender.

½ cup turnips

½ cup of carrots

1 cup outer parts of celery

½ cup of peas

½ teaspoon celery salt

⅛ teaspoon pepper

3 tablespoons drippings

3 tablespoons whole wheat flour

1 teaspoon curry powder

1 teaspoon salt

½ cup meat stock or water

1 cup tomato juice and pulp

1 teaspoon onion juice

Melt the fat. Add the seasoning; gradually the liquid. Add the vegetables.

Cook 20 minutes. Serve very hot. This is an especially good way of adding the necessary flavor to lentils.

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Kevin Felts was born and raised in southeast Texas, graduated from Bridge City high school Bridge City Texas, and attended Lamar College in Port Arthur Texas. Hobbies include fishing, hiking, hunting, blogging, sharing his politically incorrect opinion, video blogging on youtube, survivalism and spending time with his family. In his free time you may find Kevin working around the farm, building something, or tending to the livestock
Kevin Felts © 2008 - 2018