LOIN OF LAMB WITH APPLE AND GINGER STUFFING (

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Meats
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Loin of lamb, boned
2 Cloves garlic
Sea salt and pepper
2 c Cider (preferably hard)
2 Cooking apples
Juice of 1 lemon
1 t Sugar
1 t Ground ginger

First make the stuffing. Peel and core the apples,
slice thinly and put into a saucepan with the lemon
juice, sugar and ginger. Cook over a gentle heat
until the apples are just soft, then set aside to
cool. . Preheat the oven for 400 F. Trim the lamb,
remove the skin and score the fat. Lay the joint out
on a board, fat side down. Spoon the apple mixture
along the center. Roll up and tie with twine. Peel
the garlic and cut it into slivers, then pierce the
joint all over with the point of a sharp knife and
slip the slivers of garlic into the pockets formed.
Season with the salt and pepper, put the joint in a
roasting pan and cook in the hot oven for 30 minutes,
then heat the cider in a small pan and pour it over
the lamb. Reduce the heat to moderate (350F) and cook
for another 40 minutes, basting frequently. When the
lamb is cooked, put it onto a heated serving dish and
keep warm. Remove any excess fat from the pan juices,
boil up over a high heat until reduced slightly, and
serve with the sliced lamb.

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Popularity: 11% [?]

ARROZ VERDE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 1/2 c Unconverted long-grain rice
1/3 c Safflower oil, melted
-chicken fat, or melted lard
3 tb Finely chopped white onion
2 Chilies poblanos, charred,
-peeled, and cut in strips
4 c Chicken broth
1 Garlic clove, peeled and
-roughly chopped
1 c Firmly packed, roughly
-chopped flat-leaf parsley
1/2 c Firmly packed, roughly
-chopped epazote or cilantro
Sea salt to taste
Green Rice

Put the rice into a bowl and pour very hot water over to cover; stir and
set aside for 10 minutes. Drain in a strainer and rinse in cold water;
drain again and set aside.

Heat the oil in a heavy pan, stir the rice into it, and fry over fairly
high heat, stirring and scraping the bottom of the pan, for about 5
minutes. Add the onion and chile strips and continue frying for 4 minutes
or until the onion is translucent.

Meanwhile, put 1 cup of the broth into a blender jar; add the garlic,
parsley, and epazote and blend until smooth. Add this to the frying rice
and continue frying and reducing the puree over quite high heat, stirring
and scraping the bottom of the pan, until the rice is dry. Stir in the rest
of the broth, add salt to taste, and cook over fairly high heat, uncovered,
until the liquid has been absorbed and there are air holes in the rice.
Cover with a towel and lid and continue cooking over low heat for 5
minutes. Remove from the heat and set aside, still covered, in a warm
place for the rice to swell up. Before serving, turn the rice over with a
fork from the bottom where a lot of the flavor and oil will have settled.

The Art of Mexican Cooking From the collection of Jim Vorheis

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Popularity: 4% [?]

Title: BARBECUED CONFETTI VEGETABLES
Categories: Bar-b-q, Harned 1994, Herb/spice, Side dish, Vegetables
Yield: 4 servings

8 To 10 cherry tomatoes
— halved
1 1/2 c Corn cut from cob
1 Sweet red pepper; julienned
1/2 md Green pepper; julienned
1 sm Onion; sliced
1 tb Fresh basil leaves; chopped
1/4 ts Grated lemon rind
Salt and pepper; to taste
1 tb + 1 tsp. unsalted butter or
-margarine; cut in pieces

Combine all ingredients except butter in a large bowl;
toss gently to mix well. Divide vegetable mixture in
half. Place each half in center of a 12 x 12″ piece
of heavy-duty aluminum foil. Dot vegetables with
butter. Bring corners of foil together to form a
pyramid; twist to seal. Grill foil packets over
medium hot coals for 15 to 20 minutes, or until
vegetables are tender. Serve immediately.

From _Delicious Decisions_ by The Junior League/San
Diego, CA in _America’s Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pg. 320. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

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Popularity: 4% [?]

Title: All in One Casserole
Categories: Casseroles
Yield: 6 servings

1 lb Ground beef
1 Onion, sliced
1 c Celery, diced
1 cn #2 tomatoes
4 c Cabbage, shredded
1 c Bread crumbs

Brown meat in a big skillet. Remove from heat and drain the fat, if
any. Add the onion, celery and tomatoes. Stir until well mixed. Place
a layer of shredded cabbage in the bottom of a greased 2 quart
casserole dish. Spoon over a layer of the beef mixture, alternating
with the cab- bage and finishing with the cabbage on top. Sprinkle
with bread crumbs. Bake, uncovered, for 1 hour at 350F. Serve with
fried potatoes or fresh bread and a light dessert.

Source: Women’s Circle Magazine Typed for you by: Brigitte Sealing,
Cyberealm BBS Watertown NY 315-786-1120

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Popularity: 6% [?]

Bean Soup

Recipe By : Mrs. Fred L. Kellemeyer
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb Navy Beans
Ham Pieces
2 Sm Onions — chopped
1/2 Carrot — diced
2 Stalks Celery — diced
1 Potato — diced
1 Tsp Celery Salt
Dash Garlic Salt
1/2 tsp Pepper
2 tsp Salt
1/2 tsp Celery Seed
1/2 tsp Parsley Flakes
1 C Tomato Juice

Wash beans. Cover with water and bring to a boil. Add ham, vegetables,
and seasonings. When mixture begins to thicken, add tomato juice. Cook
until thick and well done, at least 3 hours. Use low heat. Add water, if
necessary.

Serves 8

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Popularity: 5% [?]

Title: COCONUT CREAMY BON BONS
Categories: Candies
Yield: 20 servings

1/2 lb Butter or margerine
15 oz Eagle-brand milk (1 can)
8 c Powdered sugar
14 oz Flaked coconut
1 1/2 ts Vanilla
6 oz Semi-sweet dipping chocolate

Mix all but chocolate together and shape into balls about the size
of a hickory nut. Refrigerate several hours or overnight. Melt
dipping chocolate in top of double boiler with hot water in the
bottom pan. This may require more than 6 oz of chocolate. Dip
balls into chocolate and turn out onto wax paper-covered cookie
sheet. Store in a cool dry place. Makes enough to fill a 1-pound tin.
Source: Newspaper, Newsletter July’89

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Popularity: 3% [?]

Title: Fresh Corn Bisque with Green Onions
Categories: Diabetic, Soups/stews, Crockpot, Low-fat/cal
Yield: 2 servings

1/2 tb Vegetable oil; 1/4 Bay leaf;
1/4 Onion; chopped 1 1/4 c Corn; fresh or frozen
1/4 Carrot; chopped 1/8 ts Salt
1/4 Stalk of celery; chopped 1 pn Cayenne pepper;
1/2 Clove garlic; minced 1 tb Green onions; chopped
Or 1/4 tsp garlic powder OR 1 tb fresh parsley
1 pn Turmeric; OR 1 ts dry parsley
1 c Water

My note: Shortcut version of recipe for 8 servings.

In medium saucepan, heat oil over medium heat. Add onion, carrot,
celery, garlic. Cook, stirring for 2 min. Stir in turmeric and cook
for 1 min. Add bay leaf and water, bring to simmer.

Add corn, simmer 10 minutes. Discard bay leaf. May be pureed in
blender or food processor in small batches. Add salt and cayenne to
taste. Serve hot or cold and garnish with green onions or parsley.
Makes about 1 1/3 cup.

2/3 cup serving – 91 calories, 1 fruit choice, 1 fat 4 grams fat, 0 mg
cholesterol, 150 mg sodium, 2 grams protein, 14 grams carbohydrate.

Source: The Lighthearted Cookbook by Anne Lindsay, Heart Stroke
Foundation of Ontario 1988 Shared by Elizabeth Rodier and tested with
milk, Nov 93.

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Popularity: 4% [?]

Clam Chowder – New England Home Style

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Stews Fish Seafood
Homestyle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Slice Bacon
2 Tablespoons Onion
1 Sm Potato
1/2 Cup Water
1/2 Teaspoon Salt
1 Dash Pepper
1 Can Minced Clams
1 Cup Milk
1 tbsp Butter

Cook bacon, drain on paper towels and reserve drippings. Saute onion in
reserved drippings until tender. Set aside. Combine potato, water, salt,
pepper and cook until tender. Stir in clams, milk, butter and onion.
Heat thoroughly. Springle crumbled bacon over each serving

From: Charlotte Grunwald’s Private Collection of Authentic New England
Cooking

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Popularity: 4% [?]