Recipes by Efrem Zimbalist, Jr.: Meatless Casserole; Potato Curry; Vegetable Curry

Efrem Zimbalist, Jr.'s Meatless Casserole

1 - 30 oz. can vegetable protein dinner cuts
4 ozs. fresh mushrooms, sliced
Flavored breadcrumbs
1 medium-sized onion, peeled and chopped
4 tbsps. vegetable oil
1 cup sour cream

Drain and reserve juice from vegetable protein dinner cuts.

Roll dinner cuts in breadcrumbs. Brown quickly on both sides in 2 tbsps. vegetable oil. Set aside.

Saute mushrooms and onions in remaining oil. Arrange half the browned cuts in bottom of ovenproof casserole. Top with half the mushrooms-onions mixture, repeat second later. Mix reserved juice with sour cream. Pour over all. Cover and bake in preheated 375 degree F. oven for 45 mins. Serves 4-6.

Efrem Zimbalist, Jr.'s Potato Curry

6 medium-sized potatoes
2 tbsps. vegetable oil
1/2 tsp. ground tumeric
1 tsp. ground coriander
1/2 tsp. cayenne
1/2 tsp. mustard seed
1 tsp. cumin seed
2 1/2 cups water
1/2 cup yogurt
Salt and freshly ground pepper to taste

Peel and dice potatoes; set aside. Place vegetable oil in skillet; heat until barely warm. Add spices, stirring; add potatoes, stir until potatoes are well-coated. Add water, cover, simmer about 30 mins. (or until potatoes are tender). Remove lid, cook few mins. to reduce volume slightly. Add yogurt and season to taste. Heat until just warmed through. Serve over mounds of steaming white rice. Serves 2-3.

Efrem's Thoughts: For added touches, choose condiments from the following: chopped hard-cooked eggs (whites and yolks separated), fried chopped salted peanuts, grated fresh coconut, raisins plumped in water or sauteed in butter, mango chutney, chopped cucumbers and mint in yogurt, crispy bacon morsels, piccadilly relish, chopped bananas, poppy seeds, ground Bombay duck, shredded lettuce, watercress.

Efrem Zimbalist, Jr.'s Vegetable Curry

2 cups string beans, cut into bite-sized pieces
1 cup green peas (frozen or fresh)
1 large potato, peeled and diced
3 large carrots, peeled and diced
3 tbsps. vegetable oil
1 1/2 tsps. mustard seed
1/2 tsp. cayenne
1 1/2 tsps. cumin seed
1 tsp. coriander seed
1/2 cup unflavored yogurt
Salt and freshly ground pepper to taste

Place vegetables in a saucepan with barely enough boiling water to cover. Set aside. Add spices to heated vegetable oil. Add to vegetables in boiling water. Simmer 20 mins. (or until vegetables are barely tender).

Add yogurt, salt and pepper to taste. Heat through. Serve over hot rice. Serves 4.