Try These International Recipes for Weeknight Dinners

These international recipes for weeknight dinners make for inexpensive and healthy meals, including Baked Chicken With Spices and Stuffing and Shrimp Curry.


| January/February 1978



Try these international recipes for weeknight dinners for healthy, inexpensive meals.

Try these international recipes for weeknight dinners for healthy, inexpensive meals.


Photo By Fotolia/serdarerenlere

The author shares international recipes for weeknight dinners from her cookbook The Thursday Night Feast and Good Plain Meals Cookbook.

Low-Cost International Recipes

Spicy Baked Chicken With Stuffing Recipe
Shrimp Curry Recipe

International Recipes for Weeknight Dinners

If Sigrid Shepard's Great-aunt Myra hadn't gone to China as a missionary, Sigrid might never have written The Thursday Night Feast and Good Plain Meals Cookbook. And if that had happened, the English-speaking world would have been deprived of an exceptionally good culinary book.

Feast (as Sigrid refers to it) is a hefty natural foods how-to manual that features the cuisines of China, Japan, Indonesia, India, and the Middle East. And not just "features" those cuisines . . . but tells you how to use common or easy-to-obtain ingredients to produce over 800 of the most mouthwatering dishes imaginable (none of which you could call plain, by the way).

But — to get back to Aunt Myra — it was she who first brought the Orient to young Sigrid's attention with the intriguing gifts she sent home from the other side of the world. In later years, Sigrid expanded on her Aunt Myra — inspired early fascination for the East by becoming expert in first Chinese, then Japanese cuisines . . . and she didn't stop till she'd mastered many of the best kitchen techniques of the whole Eastern Hemisphere!

In her introduction to the book, Sigrid explains how and why Feast came to be: "Like many people at the beginning of the 70's, I became interested in natural foods, and I found that Eastern dishes were a "natural" for this type of food preparation . . . the cardinal rule for both being not to cook out the vitality.





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