I never throw away stocks, sauces, or gravies. They can be used in a variety
of
recipes. I recall an occasion when I had some sauce left over from a chicken
dish.
I added it to a macaroni and ground beef casserole and the addition only
improved
the flavor. This may have been what prompted the following recipe.

Nepal spaghetti serves 4
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2 cloves garlic, minced 28-oz tomato puree
1 large onion, chopped 3 tbsp curry powder
1 green pepper, chopped 1/2 tsp sugar
2 tbsp olive oil 1 lb thin spaghetti
1 lb ground turkey
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Sauté the garlic, onion, and green pepper in oil over moderate heat in a large Dutch oven. Add
turkey and brown. Add puree, curry powder, and sugar and simmer for 45 minutes. Meanwhile
cook spaghetti according to directions on the package. Drain spaghetti and serve the sauce over it.



You can buy curry powder or make your own. I prefer to make my own and just about
any spice can be used. In addition to the spices in the recipe that follows, you could add
chili powder, paprika, fennel seed, anise seed, ginger, and saffron, in any combination.


curry powder makes about 3 tablespoons
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2 tsp ground cumin 1/4 tsp ground allspice
2 tsp turmeric 1 tsp ground cinnamon
1/4 tsp cayenne pepper 1/4 ground nutmeg
1/2 tsp ground cloves 2 tsp ground coriander
1 tsp fresh ground pepper
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In a small bowl, mix all the spices thoroughly. Transfer to a small jar and store in a cool place.