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"cream" of mushroom soup (My favorite as a child growing up in cold Minnesota).
"Saute" sliced mushrooms in a PAM srayed skillet til browned and set aside.
In saucepan mix the "B" ingredients (thanks Heloise).
Add 2 cups cold water to the mix and stir
Lentil and bulgur cakes (vegetarian "kibbeh") Combine lentils, water and dash salt in heavy saucepan. Bring to boil over high heat, then simmer until lentils are tender, about 20 minutes. Add more hot water if needed. Stir in 1/2 cup butter and bulgur. Simmer 2-3 minutes. Remove from heat and cover.
"fan"-tastic toppers Found this on the Keebler web site (I think the URL is www.keebler.com/):
In a medium bowl, combine sour cream, 1/2 cup shrimp, salsa, 1/4 cup
cilantro, Mexican seasonings and salt. Mix well.
Cover and refrigerate at least 30 minutes or up to 24 h
"lutheran" hotdish Brown hamburger and sausage with onion, garlic, and all seasonings.
Meanwhile, prepare the pasta per pkg instructions. In a large pan, combine
all ingredients. Add enough tomato sause until mixture is well coated, but
no soupy. When well mixed,
"spanish" chicken In a skillet heat the oil, and brown the chicken. Remove to a platter and
keep warm. To the skillet add the onions and garlic, cooking over medium
heat, stirring occasionally, 3-4 minutes. Add the flour, wine and chicken
broth, stirring with a
Skewered lamb with sweet pepper dipping sauce 1. Combine all the marinade ingredients and stir in the diced lamb.
Refrigerate for 30 minutes and then thread onto 4 short bamboo skewers.
2. Heat the olive oil and fry the pepper and spring onion for 2-3 minutes.
Add the tomatoes, water and seas
Lamb souvlaki #2 1. Place the lamb cubes in a large non-aluminum bowl.
2. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper
and pour over the meat.
3. Marinate in the refrigerator, preferably overnight, or for at least 3
hours.
4. Thread the me
"corny" chicken Place butter in a 2 quart casserole. Microwave at high (100%) until melted,
30 to 45 seconds. Add green pepper. Cover. Microwave at high (100%) until
tender crisp, 2 to 3 minutes. Add rice, chicken (flake with fork into
rice). Stir in corn. Sprink
Basturma (georgian pomegranate marinated grilled lamb) From: Nov/Dec issue On The Grill magazine For subscription information,
send mail to OnTheGrill@aol.com
In the Republic of Georgia, basturma is a sort of shish kebab (Elsewhere in
the Near East, the term refers to spiced dried meat and is etymo
Barley pudding with lamb 1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered
saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours.
2>. Remove all from the pot, reserving the broth. Remove the fat from the
broth and add enough
Ginger, mint and honey marinade for lamb Combine all ingredients and mix well. Pour over lamb. Marinate at room
temperature for at least 2 hours or refrigerate overnight. Remove from
refrigerator 1 hour before grilling. Yield: 1 1/2 cups.
Source: The Joy of Grilling
"radical" peanut butter pizza cookies From: Favorite Brand Name Cookie Collection (since it is brand names, I
will include them, but I can't say I used them <G>)
1) Preheat oven to 350
2) For Cookies, combine 1 cup Crisco, 1 cup sugar and brown sugar in large
bowl. Beat a
Tarragon lamb Skin the leg of lamb and trim away all the outside fat and as much of the
fat lying between the muscle tissue that you can reach. Score the flesh
deeply with a criss-cross pattern and stuff the slits with the tarragon.
Rub the meat with the o
Dilled "chilled" carrots (sonf gazar subji) Saute cumin seeds in oil until they begin to pop. Add asafetida, chili,
shallots, turmeric and gingerroot. Saute until shallots are soft, about 3
minutes.
Add carrots, broth and coriander.
Cover and simmer until carrots are tender and liqu
"indian chili" Wash, scrub, and prick potatoes. Bake until done, 1 to 1-1/2 hrs in regular
or 10-15 min. in microwave.
Heat a couple Tbs. of the water in a saucepan, add the onions, and cook
gently for 5 min., stirring frequently. Add the garlic, turmeric, cumin
"cream" of corn soup Date: Tue, 28 May 1996 11:00:03 -0400 (EDT)
From: Patricia Thorp <thorp@sas.upenn.edu>
If I were having my teeth out again, I'd have soup. I think it's
comforting, and it's definitely easy to eat! My favorite is Jackie Manni&#
"lite" apricot stuffing In small sauce, over medium high heat, combine celery, onion and trukey
broth; bring to a boil. Reduce heat to low; cover and simmer 5 minutes or
until vegetables are tender. In a large bowl, combine celery mixture,
bread cubes, parsley, poultry
"grilled" apple crisp 1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch baking
pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon juice.
Sprinkle cake mix over pie filling to cover. Dot with butter slices.
2. Preheat grill on medium for
Lamb skewer marinade Mix all ingredients together. Place in ziploc bag and add diced lamb
tenderloins. Let marinate for 3-4 hours. Skewer then grill.
"mexican five layer dip" Peel avocado and cut up - layer in the bottom of a 10" pie plate or quiche
pan. Cut tomatoes and layer on top of avocado. Mix 1 cup of mayo with the
2 taco seasoning mixes and layer on top of tomatoes. Slice olives and layer
on top of mayo
"a bowl of red" chili recipe Wash, stem and remoeve seeds from the chilies. Put chiliesin 3 cups cold
water and bring to a boil. After about 45 minutes to an hour the skins
should slip off easily. Mash the pulp into a paste. If this seems too
difficult, you can substitute ch
"pizza hut" pizza crust Mix 1 c flour and remaining ingredients in food processor; beat 1 min. Add flour gradually and process until dough leaves the side of the container. Place in greased bowl, turn to grease top, and cover with plastic wrap. Let rise in refrigerator overn
"loudly's" seasoned salt Mix all ingredients together thoroughly, or put all ingredients in 1 qt.
mayonnaise jar with tight fitting lid, shaking until blended well. Keep at
room temperature. Use within 3 months. Makes about 1 cup.
Roast leg of lamb Preheat the oven to 350F degrees. Using a small knife, cut small
slits all over the lamb. Insert the slivers of garlic and sprigs of
rosemary into the slits.
Brush the lamb with the oil and sprinkle with salt and black pepper.
Place on a rack in
Anise hyssop sauce for roast lamb In a small saucepan combine sugar, vinegar and water. Bring to a boil. Add
chopped anise hyssop leaves and bring to a boil. Turn off heat and let
steep for 1/2 hour. Pour through a sieve, pressing solids to extract all
the liquid. Serve with roa
Herbed yogurt marinade for lamb In a food processor, pulse the yogurt several times until smooth. Pour in
the olive oil and pulse 2 or 3 times. Add remaining ingredients and pulse
until blended. Yield: 1 1/4 cups.
Source: The Joy of Grilling
"outrageous" chocolate-oatmeal chipper (cookies) "The name of these triple chocolate cookies says it all- or almost. Serve
them only to guests who you don't want to have leave- ever!"
1. Preheat the oven to 375F. 2. Place 1 1/4 cups of the oats in the
container of a food processor
Roasted rack of lamb provencale Preheat oven to 450F .
In a bowl combine the shallots, parley, garlic, thyme, breadcrumbs. Add
the butter and toss well with
a fork.
Heat a large skillet over high heat and in it brown the lamb, sprinkled
with salt and pepper, turning it so that both sid
Lamb with cashew-nut curry (korma) To make the masala, combine the cashews, chilies, ginger and the cold
water and blend at high speed for 1 minutes. Add the cinnamon,
cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend
again until the mixture is completel
Brochettes of lamb Thread lamb cubes onto metal skewers alternately with onion squares. Place
brochettes in wide, shallow pan and sprinkle all over with rosemary,
tarragon and parsley and season to taste with salt and pepper. Grill over
hot coals, until done as desi
"forgotten" minestrone In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley,
salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or
until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on
high, covered, 30-45 mi
"the works" pizza Heat oven to 425 degrees. Grease cookie sheet or pizza pan. Place frozen
pizza on greased cookie sheet; sprinkle remaining ingredients over pizza.
Bake on middle oven rack at 425 for 15-17 minutes or until cheese melts.
TIP: Do not bake this re
"hamburger" / ground meat balti Stir-fry the minced meat in the wok for 8-12 minutes. Strain off and save
the liquid. Set the meat aside.
Add the oil to the wok and stir-fry the garlic very quickly: then add
onion, reduce heat and stir-fry for 10 minutes, until translucent. Add
Moroccan lamb and eggplant matzo pie with spicy tomato sauce Make lamb filling:
Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over
moderately high heat until hot but not smoking, then saut onion, stirring
occasionally, until golden, about 5 minutes. Add lamb and saut, stirring
and breaking up lu
"better than sex" dessert Crust: combine flour, sugar, and pecans. Cut in margarine until crumbly.
Press into 9x13 inch greased pan. Bake at 350 F for 15 to 20 minutes.
Cool.
Filling: beat together powdered sugar and softened cream cheese. Fold in
half of Cool Whip.
Crispix mix original 1. Preheat oven to 250? F.
2. Combine KELLOGG'S CRISPIX cereal, nuts, and pretzels in a 13 x 9 x 2-inch baking pan. Set aside.
3. Stir together remaining ingr
edients. Pour over cereal mixture. Stir gently.
4. Bake 45 minutes, stirring every 15 minut
"rotel" mashed potatoes Mix potatoes, Rotel and sour cream in a large bowl. Spoon into a 2-quart
baking dish. Bake 25 minutes at 350. Sprinkle with cheese. Bake an
additional 5 minutes or til cheese melts.
"chicken licken good" pork chops Dredge pork chops in mixture of flour, salt, dry mustad and garlic powder.
Brown in oil in large skillet. Place browned pork chops in your CROCK -POT.
Add can of coup. Cover and cook on low for 6 to 8 hours. (High for 3 1/2
hrs)
YUM YUM!!!!! If
"mocheese" filled tamales Mix filling ingredients until smooth. Fill and cook tamales according to
"Tamales--Basic Masa Dough".
Per serving (2 tamales): 393 cal; 3 g prot; 411 medium sod; 67 g carb; 10 g
fat; 0 mg chol; 36 mg calcium
"stained glass" cookie pops for chanukah OVEN: 375 Foil lined cookie sheets
Measure first 6 ingredients into the bowl.
Mix til a soft dough is formed. Divide dough into 12 pieces.
OUTLINES FOR COOKIES: Roll the dough between hands making snake shapes
about 1/4- inch thick. Place rope o
"little chief" beef and game jerky Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2"
thick. The meat slices nicely when semi-frozen, or your butcher will slice
it for you in his machine. Place meat in the cool marinade and leave
overnight, or for
"kentucky friend chicken" coleslaw combine first 8 ingredients. mix well. add cabbage and carrot. chill 2
hours. (for LF list) my friend made this and said it was GREAT. i'm sure you can
use reduced fat stuff, but it won't come out EXACTLY the same... play with
the sugar
"the highlands" bourbon balls Combine pecans and bourbon; wait at least 3 hours for pecans to absorb
bourbon flavor. Cream butter and powdered sugar with mixer, adding bourbon
and pecan mixture. Roll mixture into small balls and chill in refrigerator
for 1-1/2 hours. Melt choc
Lamb and pine nut stir-fry * Oyster sauce is an ingredient used frequently in Oriental cooking.
~-------------------------------------------------------------------------
Partially freeze lamb. Thinly slice into bite-size strips. In a 1-cup
measure stir together 3 T water, oys
Creole sauce "torrido" 1. Combine all ingredients in saucepan; bring to a boil.
2. Reduce heat; cover and simmer 30 minutes; stirring often to prevent
sticking.
3. Refrigerate.
4. Serve with meat loaf, ham, sausage, eggs, hot dogs and sandwiches.
Cheese "danish" Heat oven to 350 degrees F. Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges. Stand rounded edg
"chinese" jerky Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim away any
fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and
marinade 24 hours. Arrange meat on racks and let dry at cool room temperature
Crown brand original chicken wings In pan mix first 5 ingredients. Bring to boil stirring constantly. Remove
from heat & cool. Put separated wings in plastic cooking bag and lay in
pan. Pour marinade over chicken wings and tie bag. Refrigerate for 4 hours
or overnight. Arran
"basic salsa with any kind of dry chiles" The kind of chiles that you use determine the final flavor, you can
experiment with different kinds or mixing the different kinds of chiles.
But this is the basic recipe for prepare salsas with dry chiles.
Wash the chiles in water and discard the
"les fines herbes" seasoning Mix thoroughy, make it as fine as possible (in a food procesorif you like)
and store in a lidded jar. Use sparingly.
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