Gratitude is a handmaiden of contentment. An ever-growing attitude of gratitude will certainly make us more content since we will be focusing more on what we do have, both spiritually and materially, than on what we do not have. But contentment is more than focusing on what we have. It is focusing on the fact that all we do have; we have by the grace of God. We do not deserve anything we have, materially or spiritually. It is all by His grace.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Main dish	8	Servings

INGREDIENTS

1/2	c	Evaporated Milk; plus
2	tb	Evaporated Milk; (if needed)
3	tb	Unsalted Butter
2	ts	Sugar
3/4	ts	Salt
2 1/2	ts	Yeast
3	c	Flour
1	md	Idaho Potatoes; cut into 1/2" chunks
1	c	Frozen Peas
2	tb	Oil
2		Clove Garlic; finely chopped
2	ts	Fresh Ginger; finely chopped
1	ts	Dried Coriander
1/2	ts	Cumin
1/4	ts	Pepper
1/4	ts	Salt
1		Egg; beaten with
1	tb	Water

INSTRUCTIONS

FILLING
TOPPING
Place all dough ingredients in machine and program for knead and first
rise. Press start. The dough will be quite firm but it should be moist
enough to hold together. Make the filling while the dough is rising. Place
the potato cubes in a small saucepan and cover with water. Bring to a boil
over medium high heat, lower the heat to medium and continue cooking for 10
minutes, or until they have slightly softened but are not cooked through.
Add the peas to the boiling water for the last minute of cooking. Drain the
water from the potato cubes and peas.
Heat the oil in a large frying pan set over medium high heat and add the
onions, garlic and ginger. Saute until the onions are translucent. Add the
potato cubes, peas, coriander, cumin, pepper and salt and stir until well
mixed. Remove from the heat and cool slightly. Turn the finished dough out
on a lightly floured surface and divide it into 8 equal balls. Let the
balls rest 10 minutes.
Preheat the oven to 350&deg;F with the rack in the center position. Lightly
spray a large baking sheet with vegetable cooking spray. On a lightly
floured surface, roll each ball of dough to a 7" circle, rolling from the
middle toward the edge. Distribute the filling evenly among the circles,
about 3 heaping tb for each one. Lightly moisten the edge of each circle
with water and fold over to form a semicircle. Press the edges together
firmly. Fold the pressed edge inward toward the filling and press with you
fingertips to seal. Lift the samosas onto the prepared baking sheet and
generously brush the tops with the egg glaze. Bake the samosas for 15
minutes, or until they are a rich golden brown. Serve hot from the oven.
Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine
Smith
Posted to EAT-L Digest 03 Dec 96
From:    Walt Gray <waltgray@MNSINC.COM>
Date:    Wed, 4 Dec 1996 22:34:21 -0500

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