Donna's Macaroons

3 tblsp melted butter
1 egg slightly beaten
1/4 c sugar
7 oz shredded cocoanut

Preheat oven to 325 and grease a cookie sheet. Mix all ingredients, shape into balls about 1 1/2" across, bake for 15-20 minutes. Loosen bottom of macaroons immediately.

Lynn Wiley's Mulligatawney Soup (Curried Chicken Soup)

A very satisfying soup -- can be made in a hurry if you use leftover cooked chicken and chicken stock.

Ingredients:
1 chicken
1 onion, stuck with 6 whole cloves
4 ribs celery
1 large carrot, quartered
6 cups water or chicken stock

1 can chickpeas
1 cup cream (or 1/2 c yogurt mixed with 1/2 cup milk)
1 cup cocoanut milk

1/4 cup butter or ghee
1 tbsp turmeric
1 tbsp ground coriander
1 tsp fresh grated ginger
3 cloves garlic, minced
1/2 tsp cayenne, or to taste

Chopped fresh coriander

Make chicken soup:
Put chicken, celery, onion, carrot, and stock in a pot and simmer until chicken is cooked. Strain and reserve the liquid. Remove chicken meat and carrot, chop into pieces, and reserve.

Make bean-milk-cocoanut mixture:
Put peas, milk, and cocoanut milk in a blender and puree.

Seasonings:
In the orginal stock pot, melt the butter. Add the spices and saute, stirring, until fragrant (about a minute) Add stock and bring to a simmer. Add bean-milk-cocoanut mixture and bring to a simmer. Add chicken pieces and carrot pieces and simmer again. Ladle into bowls and garnish with fresh coriander. Reheats well. Good with naan.