Watermelon Curry soup

1.Ingredients

4 cups seedless watermelon, cubed
1 ¹⁄₂ teaspoons red chili powder
¹⁄₄ teaspoon ground turmeric
¹⁄₂ teaspoon ground coriander
1 teaspoon minced fresh garlic
¹⁄₄ teaspoon ground cumin
¹⁄₄ cup coconut milk
2 teaspoons lime juice

2.Directions

1.Puree 1 cup of the watermelon cubes, chili powder, turmeric coriander, garlic and cumin in a blender until smooth.
2.Pour puree into a large skillet or wok and bring to a simmer. Allow to simmer for about 5 minutes, so that the contents have reduced by about half.
3.Stir in coconut milk and lime juice and continue simmering for another minute.
4.Add the remaining watermelon cubes and simmer until hot through, about 3 more minutes.
5.Serve over rice.

 

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Wyoming Stew

1.Ingredients

1 pound cubed beef stew meat, 2 teaspoons meat tenderizer, 1 (14.5 ounce) can chicken broth, 1 (10.75 ounce) can condensed cream of chicken soup,1 (1 ounce) envelope dry onion soup mix, 1 (16 ounce) package frozen stew vegetables, 1 (10 ounce) can refrigerated crescent dinner rolls

2.Directions

1. Heat a cast-iron skillet over medium-high heat. Sprinkle meat tenderizer over beef cubes, and cook in the hot skillet until browned. Drain off any excess juice. In a small bowl, mix together the chicken broth, cream of chicken soup and onion soup mix. Pour over the meat, reduce heat to low, and simmer for 45 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C). Add the frozen stew vegetables to the skillet, and simmer for 10 more minutes. Unroll the crescent roll dough, and arrange to cover the top of the pan like a pie.
3. Bake for 10 to 15 minutes in the preheated oven, or until the top is golden brown. Remove from oven and serve.

 

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