Procedure :

2 sl White bread

Milk 2 Onions, thinly sliced

1 Apple, peeled and diced

2 tb Butter

1 lb Ground lamb

2 tb Sugar

2 tb Cider vinegar

1/4 t Salt

1/4 t Black pepper

1/4 c Raisins

2 Eggs

12 Blanched almonds, coarsely

-chopped 6 Kaffir lime leaves

1 c Milk

1 t Turmeric

Cooked white rice (opt) Chutney (opt) This curry-flavored meatloaf recipe made the rounds years ago, when kaffir lime leaves were unknown here. Most people used bay leaves instead, or even lemon oro range leaves from a backyard tree. However, it takes the kaffir leaves to add the proper touch of delicate, lemony perfume. Soak bread in bowl with milk to cover until soft, then squeeze dry. Saute onions and apple in skillet with butter until tender and not browned. Add bread, lamb, curry powder, sugar, vinegar, salt, pepper and raisins. Add one beaten egg and almonds and mix thoroughly. Pack mixture lightly into 9×5″ baking dish. Arrange lime leaves on top. Bake at 350′F. 1 hour. Beat remaining egg with milk. Stir in turmeric. Pour over meatloaf and bake 15 minutes longer. Serve with rice and chutney. Each serving, without rice or chutney, contains about 269 calories; 289 milligrams sodium; 122 milligrams cholesterol; 11 grams fat; 26

grams carbohydrates; 18 grams protein; 0.49 grams fiber.

Procedure :

——————————–REGULAR LOAF——————————– 1/2 c Water

2 c White bread flour

3 tb Yogurt (plain)

2 ts Dry milk

1 tb Sugar

1 ts Salt

2 ts Butter

pn Garlic powder 4 ts Black olives; chopped

1/2 ts Sweet basil

1/2 ts Dill weed

2 1/2 tb Feta cheese

2 1/2 tb Cucumber; pureed

1/2 ts Fast-Rise yeast *** OR ***

1 ts Active-Dry yeast

———————————LARGE LOAF——————————— 3/4 c Water

3 c White bread flour

1/4 c Yogurt (plain)

1 tb Dry milk

1 1/2 tb Sugar

1 1/2 ts Salt

1 tb Butter

1/4 ts Garlic powder

2 tb Black olives; chopped

3/4 ts Sweet basil

3/4 ts Dill weed

1/4 c Feta cheese

1/4 c Cucumber; pureed

3/4 ts Fast-Rise yeast *** OR ***

1 1/2 ts Active-Dry yeast

Unique is the word for this loaf. Don’t let the combination of ingredients scare you off — the texture created by the feta cheese combined with the smallest hint of cucumber makes this a wonderful bread. This is definitely a bread to accompany a hot meal. It’s recommended with char-grilled marinated lamb chops or your favorite lamb kabobs. SUCCESS HINTS: Cucumber should be peeled, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop the black olives. This recipe can be made with the regular and rapid-bake cycles. CALORIES: 142 PROTEIN: 14% CHOLESTEROL: 7.87mg CARBOHYDRATES: 69% SODIUM: 85.4mg FAT: 17%

Procedure :

2 lb Lean ground lamb

2 sl Homemade bread, toasted and

-crumbled 1 ts Allspice, crushed

1 ts Coriander seed, crushed

1 Clove garlic, pressed

1 Onion, grated

1 ts Fresh savory, chopped

Salt, to taste Freshly ground pepper, to -taste Bacon slices (optional) In large bowl, combined all ingredients. Mix well, kneading until mixture is stiff. Make fingers of meat (about 5-inches longer and not over 2-inches in diameter). Place fingers on skewer spacing about 1-inch apart.

Cook over hot coals for 10 to 15 minutes, turning frequently until cooked through. You may wrap the “fingers” on the skewer with sliced bacon. If anyone tries this, let me know how it works out. NOTE: I have this frequently in Greece and here in the U.S., but as I have said, I view it as a “deli” item. Krinos Foods has a “gyros kit” that is sold in the frozen food section of some supermarkets. Recipe: C. Tenery Deriman on Prodigy — ID: KJNX92A

Procedure :

1 Recipe below

Wolfert writes: “If you run out of preserved lemons, or decide on just a few day’s notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat’s wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.” With a razor blade, make 8 fine 2″ vertical incisions around the peel of each lemon to be used. (Do not cut deeper than the membrane that protects the pulp.) Place the incised lemons in a stainless-steel saucepan with plenty of salt and water to cover and boil until the peels become very soft. Place in a clean jar, covered with cooled cooking liquor, and leave to pickle for approximately 5 days. From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New York: Harper & Row, Publishers, Inc., 1987. Pg. 32. ISBN 0-06-091396-7. Posted by Cathy Harned.

Procedure :

1 c Dried Cannellini, great

- Northern or navy beans 1 lg Head garlic

1 tb Olive oil

4 Lamb shanks, trimmed of fat

- and membrane (1 pound) 2 sm Carrots, peeled and diced

1 Onion, chopped

1 Stalk celery, diced

1/2 c Dry red wine

1/2 c Defatted beef stock

28 oz Plum tomatoes, drained

- (1 can) 2 tb Chopped fresh rosemary -or-

- 2 ts dried 1 Bay leaf

Salt and freshly ground – pepper to taste Sort beans, discarding any debris. Rinse and place in a large bowl. Cover with cold water and let soak for at least 8 hours of overnight. Alternatively, in a large pot, cover beans with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour. Preheat oven to 300 degrees. Remove as much of the outer husk of the garlic as possible without separating the colves. Wrap loosely in aluminum foil and bake for 30 minutes. Unwrap foil and separate the cloves slightly so that they cook evenly. Wrap again and bake for 30 minutes longer, or until the garlic is very soft. Set aside to cool. Increase oven temperature to 325 degrees. In a Dutch oven, heat 1 1/2 teaspoons oil over medium-high heat. Add lamb shanks and brown on all sides. Remove from the pan and drain on paper towels. Add the remaining 1 1/2 teaspoons oil to the pan, then add carrots, onions and celery; saute for 2 to 3 minutes, or until softened. Add wine and cook until it has reduced by half, 5 to 7 minutes. Stir in beef stock, tomatoes, rosemary and bay leaf. Peel half the roasted garlic cloves and add to the pan; bring to a boil. Return the meat to the pan, cover tightly and place in the oven. Bake for 1 1/2 to 2 hours, turning the shanks occasionally, or until the meat is very tender. Meanwhile, drain beans and place in a large heavy pot. Add water to cover by about 4 inches and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, or until the beans are tender. Drain. (This recipe

can be prepared ahead to this point. Cover and refrigerate the stew and beans separately for up to 2 days. Lift off fat that has solidified on the surface of the stew and reheat before proceeding.) With tongs, transfer the shanks to a plate, cover and keep warm. Remove bay leaf from the sauce and skim off fat. Boil the sauce for about 5 minutes, or until slightly thickened. Peel the remaining roasted garlic and add to the sauce along with the drained beans. Heat through and season with salt and pepper. Mound the bean mixture on a platter and place the lamb shanks on top. Serves 4. CALORIES: 445 PER SERVING; PROTEIN: 40 GRAMS; FAT: 10 GRAMS; CARBOHYDRATE: 46 GRAMS; SODIUM: 518 MILLIGRAMS; CHOLESTEROL: 89 MILLIGRAMS.

Procedure :

***FOR SEASONING PASTE*** 2 fresh jalape?o chilies

15 fresh hot red cherry peppers — or eight

– 4-inch-long fresh — red chilies 2 large stal fresh lemongrass — or 4 short

1 piece fresh gingerroot — peeled (1″)

3/4 pound small shallots — halved

6 garlic cloves

3 candlenuts — or 5 macadamia nuts

1/2 teaspoon dried shrimp paste

1 teaspoon turmeric

1 pound chinese long beans — or green beans

1/3 cup corn oil — or safflower oil

3 pounds chicken — cut into 16 serving

pieces (3 to 4) 1 1/2 cups water

3 tablespoons fresh lemon juice

1 1/2 tablespoons soy sauce

1 1/2 teaspoons sugar

1 teaspoon salt — or to taste

steamed rice — accompaniment

Make seasoning paste:

Wearing rubber gloves, seed and devein jalape?os and about half of cherry pepper s or red chilies for a moderately hot dish. Trim root ends and tough tops of l emongrass, discarding dry outer leaves, and slice thin. Cut gingerroot into 4 pieces.

To a food processor with motor running add jalape?os, cherry peppers or red chil ies, lemongrass, gingerroot, and remaining seasoning paste ingredients, 1 at a time through feed tube, and puree to a paste.

Trim beans and cut into 2-inch pieces. Heat a 6-quart heavy kettle over modera tely low heat until hot. Add oil and heat until hot but not smoking. Cook sea soning paste, stirring frequently, until dry and very fragrant, about 25 minute s. Add chicken and cook over moderate heat, stirring, 10 minutes. Add water a nd simmer chicken, covered, stirring occasionally, 25 minutes, or until almost cooked through. Skim any fat from surface.

Stir in beans and simmer, covered, until beans are almost tender, 5 to 10 minut es. Stir in lemon juice, soy sauce, sugar, and salt and simmer, covered, 5 min utes, or until beans are tender.

(Braised Chicken with Chilies and Chinese Long Beans)

Notes: The intoxicating seasoning paste in this Eurasian stew may be used to fl avor chicken, beef, lamb, or seafood.

Serve braised chicken with rice.

Makes 4 to 6 servings.

MC formatted by Barb at Possum Kingdom using MC Buster & SNT

Converted by MC_Buster.

Procedure :

——————————-ONE DAY AHEAD——————————- 2 Lamb shanks

1 Veal breast

1 Lamb breast

3 lb Loin of pork, rib or

-shoulder end 2 tb Salt

6 Chiles anchos

3 Chiles guajillos

10 Chiles cascabel

Hot water to cover 18 Peppercorns

4 Whole cloves

1/4 ts Oregano

1/4 ts Cumin seeds, scant ts

1/4 c Vinegar

2 ts Salt

6 cl Garlic, peeled

1/2 sm Onion

——————————-ON SERVING DAY——————————- 1 1/2 c Water

The meat Flour and water paste 2 lb Tomatoes, broiled

-(see recipe) Meat juice 1 c Onion, finely chopped

1/2 ts Oregano

The word birria means something deformed or grotesque, and it is used col- loquially in the northwest to mean a mess or failure. This certainly looks a mess when it is cooked, but it is a very savory one. It is a really rustic dish. Usually a whole goat or lamb, although in some places just the offal, is seasoned with a paste of ground spices and chilies and cooked in a pit barbecue. One day ahead: There will be approximately 6 to 7 pounds of meat. Slash the meats in several places down to the bone and rub the salt well into it. Meanwhile, prepare the chili paste. Heat the comal (or griddle) and toast the chilies lightly, turning them from time to time so that they will not burn. Remove the veins and seeds. Put the chilies to soak in hot water for abt. 20 minutes, then transfer with a slotted spoon to the blender jar, add the rest of the ingredients, and blend to a smooth sauce. Cover the meat thickly with the paste and set it aside to season for about 18 hours. On serving day: Preheat the oven to 350F. Put the water in the bottom of a large Dutch over or casserole with a tightly fitting lid and place the meat on a rack so the it is just about the water. Seal the lid with a paste of flour and water and cook for about 3 1/2 to 4 hours, by which time the meat should be almot falling off the bones. Strain off the juices from the bottom of the pan, cool, and skim off the fat. There should be about 2 cups of juices left-if not, make it up with up to 2 cups of water. Blend the tomatoes to a smooth sauce. Put the sauce and the skimmed juices from the meat into a saucepan and bring to a boil. Serve each portion of mixed meats in a deep bowl. pour 1/2 cup of sauce over the meat and sprinkle with the chopped onion and oregano. Eat with tortillas. Makes 8 to 10 servings. From the Cuisines of Mexico by Diana Kennedy

Procedure :

1/4 c Ground hulba (fenugreek)

1 c -Cold water

2 Hot chilis (more if desired)

Salt 1 Tomato; peeled and chopped

1/4 c Chopped onion

-OR- spring onion 2 Garlic cloves; crushed

1/4 ts Hawayij

1 c Finely chopped boiled lamb

-OR- chicken 1 c Boiled lentils

1 tb Chopped coriander leaves

2 tb Clarified butter or oil

1 Bone (or chicken stock)

Place fenugreek in a bowl and add cold water. Leave to soak for 5 hours. Pour off water and beat until frothy with a fork. Remove stalks and seeds from chilis and chop finely (take care in handling them). Blend into fenugreek paste with salt to taste and place in a pot. This is the actual Hulba. Add remaining ingredients except the stock or substitute some of the ingredients with whatever is on hand, e.g. diced boiled potatoes for rice, cooked dried beans for lentils. (For 1 cup cooked lentils, simmer 1/2 cup red lentils in 1-1/2 cups water for 15-20 minutes until thick.) Blend ingredients in pot and add enough stock to moisten. Place over medium heat and cook, stirring occasionally, until bubbling and thick. Add a little more stock during heating if necessary. Adjust seasoning with salt and serve in a deep bowl with khobz, malvj, or the readily available Lebanese flat bread for scooping up the mixture. Serve in individual bowls if preferred. Source: The Complete Middle East Cookbook by Tess Mallos Typos by: Karen Mintzias

Procedure :

Karen Mintzias 2 tb Olive oil

8 Loin lamb chops

18 Sheets commercial phyllo

6 tb Butter; hot and melted

2 c Peas; cooked and drained

16 Potato balls; parboiled

16 Cherry tomatoes; peeled

1/2 lb Kasseri cheese; in 8 pieces

Salt & freshly ground pepper 3/4 c Chopped fresh parsley

1 pn Dried oregano

*Note: 3/4-inch slices leg of lamb may be used instead of lamb chops. In a heavy skillet, heat the oil or butter and fry the lamb over high heat, turning frequently. Lower the heat and simmer for 15 minutes, then remove from the heat. Meanwhile, unroll the filo sheets and cover with a damp towel. In a small pan over low heat, have the butter hot without letting it brown. Remove two sheets of filo, brush with hot butter over the first, then cover with the second sheet and brush it with butter. In the center of the buttered filo place 1 lamb chop, 2 tablspoons peas, 2 potato balls, 2 cherry tomatoes, and a slice of kasseri. Sprinkle with salt and pepper,

a heaping tablespoon of parsley, and a pinch of oregano. Fold the filo around the lamb and vegetables like a sealed parcel. Place, seam side down, on a buttered baking pan (approximately 11 x 15 x 3 inches) and set aside while you repeat the procedure with the remaining ingredients to make 8 “parcels”. Brush hot butter on the tops, then bake in a moderate oven

(350 F) for 45 to 50 minutes or until golden in color. Remove from the oven and arrange on a warm platter or on individual dishes. Serve warm, with a fresh-cooked or raw vegetable salad. Note: The vegetables and herbs may be varied. Substitute green beans or lima beans for peas, use thyme or basil instead of oregano. Arni Exohiko is frequently prepared using buttered waxed paper, parchment paper or aluminum foil rather than with filo. From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias

Procedure :

1 Rack of lamb;

Garlic; cloves, sliced Salt & pepper Oil Sauce 2 tb Butter

1/2 c Mint jelly

2 tb Vinegar; i use wine vinegar

1 tb Dry mustard

Hi again. This recipe was given to me by a chef friend at the Haiku Gardens Restaurant in Kaneohe on the Island of Oahu, Hawaii. Have made it often. This restaurant is right out of “RAIN”" by Sommerset Maugham. It overlooks an awesome valley surrounded by the Koolau mountains. The royalty, Alii, used the valley as their exclusive summer hide away from the heat of the other side,leeward side, of the Island. I lived very near to it and in the Valley for a number of years. Place slivers of garlic along the bones and the base of the rack. Salt and pepper all over. Heat small amount of oil in a skillet to very hot and quickly brown meaty top side of rack only. Don’t allow it to cook or burn. Place rack in a baking dish. While oven is preheating to 350* to 375*, make sauce. SAUCE: Heat to just below boiling point while stirring constantly Use to baste rack and as a sauce to serve with it. I usually doubled the recipe to have enough. Place baking dish on center rack of preheated oven. Pour 1/2 of the sauce over rack of lamb. Cook for about 20+ minutes but usually not more than 25 minutes per pound. Serve and accept the ovations from family and friends. BTW, this sauce makes a very good barbecue sauce. That’s it, after posting these two recipes for rack of lamb I am out of here to get one for myself.:):) Really. I will post one last one later for you Elaine and other lamb lovers. It is nice to be able to get good lamb all year round now. Enjoy—–GUY FROM: GUY ATTWOOD (NFWF89A)

Procedure :

2 tb Melted butter or peanut oil

3 ea Jalapeno, serrano or Thai

1 x Peppers, seeded and minced

2 ea Clove garlic, minced

1/2 c Coconut milk

2 tb Unsalted smooth peanut butte

2 tb Soy sauce

1 tb Lime juice

2 ts Sesame oil

1 ts Honey

1 ts Habanero sauce or

1 x Favorite red hot pepper sauc

In a saucepan, add the melted butter, chili peppers and garlic, and saute for 2 to 3 minutes. Stir in the coconut milk, beanut butter, soy sauce, lime juice, sesame oil, honey and habanero sauce, and bring to a simmer. Remove from the heat and transfer to a serving bowl. Serve with grilled chicken, fish or lamb, or serve as a vegetable dip.

Procedure :

3 Extra-large bulbs of fresh

Garlic (approx 6 oz.) 1/4 c Minced fresh parsley

1/4 c Oil

Leg of lamb Separate garlic into cloves and remove skins. Place garlic, parsley and oil in a blender or food processor and mix until a paste is formed. Remove excess fat from meat. Spread garlic mixture on all sides of meat. Bake uncovered in 350 degree oven for 30 minutes per pound. This garlic mixture can also be used on other cuts of meat.

Procedure :

1 lb Mixed cooked meats (beef;

- lamb, pork, chicken, – game, etc 1/2 ga Chicken stock

1/2 ga Beef stock

1 oz Worcestershire sauce

1 c Tomatoes; diced

1 lg Onion; diced

1 Celery; diced

1 sm Green bell pepper; diced

1 lg Potato; diced

2 lg Carrots; diced

1/4 c Peas

1/2 c Okra

1/4 c Lima beans

1/2 c Yellow corn

2 ts Garlic; minced

Salt and pepper to taste Recipe by: Beaumont Inn Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed. Note: Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time. Entered for you by: Bill Webster —–