INGREDIENTS:

Condiments such as Toasted Coconut, toasted slivered almonds, chopped green onions, raisins and Peach Chutney
Curried Dressing, see below
1 head lettuce
4 stalks celery, chopped
4 green onions, chopped
1/2 lb. cooked med. shrimp
1/2 lb. cooked crabmeat

CURRIED DRESSING:

2 tbsp. Peach Chutney or any other chutney
1 c. mayonnaise
2 tbsp. tarragon vinegar
1/2 c. raisins
2 tbsp. vegetable oil
2 tsp. curry powder
3 to 4 tbsp. half and half or whipping cream

DIRECTIONS:

Prepare condiments; set aside. To toast nuts, place on a baking sheet and bake in a 350 degree F. (175 degree F.) oven 10 to 15 minutes, stirring constantly until lightly browned. Toasted nuts may be stored in freezer. Prepare Curried Dressing; set aside.

Tear lettuce into bite-size pieces and place in a salad bowl. Add celery and green onions. Stir in shrimp and crabmeat, reserving some pieces for garnish. Toss with Curried Dressing. Garnish with reserved seafood. Serve condiments in separate bowls. Makes 6 to 8 servings.

Curried Dressing: Mix all ingredients in a blender or food processor fitted with the metal blade. Taste for seasoning. The curry flavor should just bite or its flavor will be lost in the salad. May be made up to 2 days ahead and refrigerated.

Variation: Substitute 1 pound boneless cooked chicken for the seafood.

INGREDIENTS:

1/4 c. vegetable oil
2 garlic cloves, flattened
1/3 c. sour cream or plain yogurt
2 tbsp. honey
1 1/2 tsp. salt
2 lg. red bell peppers
2 tbsp. olive oil
1/2 c. chopped red onion
2 tbsp. curry powder
1/3 c. mayonnaise
1 tbsp. fresh lemon juice
3/4 tsp. freshly ground black pepper
5 lg. zucchini, quartered lengthwise
8 ears of corn or 2 (10 oz.) pkgs. frozen whole kernel corn, thawed

DIRECTIONS:

Combine vegetable oil, curry powder and garlic in heavy small skillet. Stir over low heat until fragrant, about 5 minutes. Cool completely; discard garlic. Whisk mayonnaise, sour cream, honey, lemon, salt and pepper to blend in small bowl. Stir in curry mixture (can be prepared 1 cay ahead, cover tightly and refrigerate).

Grill or broil peppers until charred and blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 1/2 inch strips.

Brush zucchini with olive oil; grill or broil until brown and tender, about 4 minutes per side. Cool slightly. Cut into 1/2 inch pieces. Using sharp knife, cut kernels from cobs. Place kernels in large bowl. Add peppers, zucchini and onion. Pour curry mixture over vegetables and toss to coat. (Can be prepared 6 hours before serving. Cover and refrigerate. Bring to room temperature.)

INGREDIENTS:

3 c. cooked chick peas
2 1/2 c. cold water
1 tbsp. vegetable oil
2 1/2 tsp. curry powder
1/2 c. chopped celery (about 1 med. rib)
1/4 c. chopped onion (about 1/4 med.)
2 garlic cloves, minced
14 1/2 oz. can stewed tomatoes, drained and chopped
1/4 tsp. salt
1/8 tsp. pepper
3 oz. Mozzarella cheese, shredded (about 3/4 c.)

DIRECTIONS:

In a medium saucepan heat oil over medium heat. Add curry powder and saute about 1 minute. Add celery, onion and garlic; cook about 5 minutes until vegetables are tender. Add tomatoes, salt and pepper; cook about 5 minutes, stirring occasionally. Preheat oven to 350 degrees. Stir in chick peas to tomato mixture and add 1/2 of the cheese. Spoon into 1 1/2 quart casserole. sprinkle with remaining half of cheese. Bake about 20 minutes until heated throughout.