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Boil potatoes in
their skins until tender, then cover with cold water to loosen the skins,
which should then slip off easily. Cut
into fairly good bite-sized pieces. While the potatoes are cooking, cook
frozen vegetables. Do not overcook. Drain
and save any juice to use to mix the curry powder. At the same time cut and cook the green beans, which take longer than
the frozen vegetables. (These are optional but add to the dish.) Large
chunks of carrots also enhance the dish. Mix all the vegetables together and salt liberally. In the juice left over from the vegetables (,h cup), mix curry powder, and mix well through vegetables. Peanut oil adds to the texture and taste. This dish does well to stand over
d night for the curry powder to penetrate the potatoes. Then correct the
seasoning. May be served hot or
cold, but better hot. FEATURED IN V.B.S. IN THIS ISSUE YOU WILL FIND: THE WONDERFUL DHARMA LOTUS BLOSSOM SUTRA (page 4) The Venerable Master Hua's DHARMA TALKS during the 1972 Winter Cultivation Sessions, (page 12) A new installment of the RECORD OF WATER AND MIRROR TURNING BACK HEAVEN, (page 16) CH'AN MASTER LAI KUO (page 25) A transcribed record of the Master's DHARMA TALKS upon the occasion of receiving offerings in the East. (page 33)
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