Title: Popcorn–Cock-Trail Mix
Categories: Appetizers, Snacks, Thanksgivin
Yield: 4 servings

1/4 c Unpopped corn (8 cups
Popped)
4 T Butter
1 1/2 c Dark raisins

Pop popcorn. Melt butter. Drizzle butter over unseasoned popcorn
and toss until well blended. Add the raisins and toss until well
blended.

From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing
Company, 1991

Entered by: Lawrence Kellie
From: Lawrence Kellie Date: 29 Sep 96

MMMMM

Popularity: 5% [?]

Poppy Seed Hamantaschen

Recipe By : Austin Statestman; Jan 31, 1994
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups all-purpose flour — divided
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
5 eggs — divided
1 cup honey
—poppy seed filling—
2 cups poppy seeds
1 cup milk
3/4 cup honey
1 teaspoon lemon peel
1/2 cup raisins

Combine 5 cups flour, salt and baking powder; mix well. Make a well
in the center and add shortening, 4 eggs and honey. Work together until
dough is formed, adding flour as needed.
Roll out thinly and cut into 4-inch circles. Place 1 tablespoon
filling on each; fold up three sides and press together into triangles,
leaving tops somewhat open. Beat remaining egg and brush over dough.
Bake at 350°F for 20 minutes or until browned.
Grind the poppy seeds; combine with the milk and honey. Cook over
low heat until thickened. Add 1 teaspoon lemon peel and 1/2 cup raisins.
Cool.

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NOTES : 5 to 6 cups of flour needed.
201 calories per serving.

Popularity: 4% [?]

Title: Moroccan Spice-Rubbed Leg of Lamb
Categories: Main dish, Meats
Yield: 8 servings

Zest from 2 lemons-julienned 1 t Tumeric
1/2 c Fresh lemon juice 1/4 t Cayenne pepper
1/4 c Honey 7 1/2 lb Boneless leg of lamb,
rolled
2 t Coriander seeds – cracked —and tied
1 t Ground cardamom 1 Whole unpeeled head garlic,
1 t Ground cumin —halved horizontally
1 t Cinnamon Kosher salt fresh pepper
1 t Sweet paprika 2 T Olive oil

(Note: leftovers are great in pita bread with yogurt-cucumber sauce!)

Preheat oven to 375 F. In small saucepan of boiling water, blanch the
lemon zest until softened and pale, about 10 minutes. Drain and transfer
to a small bowl. Stir in the lemon juice and honey.

In a small skillet, combine coriander, cardamom, cumin, cinnamon, paprika,
tumeric and cayenne. Toast the spices over high heat, stirring
frequently, until fragrant, about 1 minute.

Light grill or heat a grill pan. Rub the lan mb all over with the cut
sides of the garlic. Coat well with the toasted spices. Season with salt
and pepper and brush with the oil. Grill the lamb over moderate heat
until well-browned all over, about 5 minutes per side.

Transfer the leg of lamb to a roasting pan and roast in the oven for 1 1/4
hours. Brush the lamb liberally with the honey-lemon sauce and roast for
about 15 minutes longer, or until an instant-read thermometer reads 140 F
for medium-rare meat.

Transfer the lamb to a cutting board, cover loosely with foil and let rest
for 15 minutes before carving. Pour the pan juices into a sauceboat and
serve alongside the lamb.

Reprinted from Food and Wine Magazine, July 1996.

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Popularity: 5% [?]

CORN CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Sl Salt pork
1 ea Onion, large, sliced
4 ea Potato, large, sliced
2 c Water
6 ea Soda crackers, large
1 x *soaked in:
1 c Milk
2 c Corn
1 t Salt
1/4 ts Paprika

Cut the salt pork in cubes and brown. Add onion and
cook until browned; add the potatoes and water and
cook until potatoes are soft. When potatoes are
cooked, stir in the crackers which have been soaked in
the milk, corn, salt and paprika. Heat thoroughly and
serve. Source: Pennsylvania Dutch Cook Book – Fine
Old Recipes, Culinary Arts Press, 1936.

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Popularity: 4% [?]