Notes about Recipes in this book

• Apple bran muffins

  • radishseed on October 18, 2011

    These are not sweet muffins, and the molasses flavor is very strong, so beware if you're feeding these to a crowd with sweet-muffin expectations.

• Better-butter

  • Orleams on April 06, 2026

    I’ve been making this for years. A staple in our home.

• Spiced Indian tea

  • marissaprime on April 24, 2022

    In section Breakfast of the 1976 original, not found in The New edition

• Green bean bhaji

  • jaelsne on March 22, 2011

    Easy and delicious.

• Rice lentil polou

  • eliza on February 11, 2016

    A very easy and nutritious recipe. I substitute other nuts for the pine nuts. A good side dish or it can be used as a stuffing for vegetables like squash or bell peppers.

• Kichadi

  • sgump on December 30, 2011

    Quite tasty! (Used curry powder instead of the spice blend in the recipe; also added about 1/4 cup sultanas near the start.) Sauteing the dried yellow split peas in oil before adding them to the (cooking) brown rice lends for a nutty flavor. Next time: Add the split peas before the final 40 minutes (not 30 minutes) of cooking--so they'll be a little less firm. (Also quite lovely with leftover roast fowl stirred in at the end.)