Foods Recipes

1 tb Vegetable oil

1 lb 6 oz lean boneless lamb, cut

-into 1 1/2" squares 1/2" -thick (or boneless chuck) 1 md Onion, chopped

3 c Low sodium chicken broth

1/2 ts Dried thyme, crumbled

1 Bay leaf

6 5 oz whole new red potatoes

15 oz Small onions, peeled

1 c Irish ale or beer

1 ts Salt

2 tb Cornstarch

Chopped parsley 6 1 oz sliced Italian bread

(optional) 1. In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or

beef and cook until well browned on one side, 5-7 min. Stir and cook 1 minute longer; remove meat and set aside. Add the remaining oil the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8-10 min. Return the first batch of meat to the pan.

2. Add broth and bring to a boil over medium heat. Add thyme and bay leaf;

lower heat to low, and simmer for 1 hour. 3. Add potatoes, onions, ale and salt. Cover and simmer until potatoes are

tender, 30-40 minutes. 4. To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl;

stir until smooth. Add to simmering stew; stir gently until thickened. Garnish with parsley; serve with bread. Serving (with 1 slice of bread) provides: 1/2 Fat, 1 Vegetable, 3 proteins, 2 breads, 37 calories (if served without bread, subtract 1 bread).

Per serving: With bread: 409 calories, 29 g protein, 9 grams fat, 644 mg sodium. Without bread: 332 calories, 27 gr protein,8 gm fat, 478 mg sodium. Typist's notes: This is great and very filling! Good for a cold winter night! Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

***Dressing*** 1/2 cup olive oil

1/2 cup veg oil

1/2 cup mint, fresh -- chopped

1/2 cup basil, fresh -- chopped

1/4 cup balsamic vinegar

2 large shallots -- halved

1 teaspoon Dijon mustard

1 teaspoon salt

1/4 teaspoon sugar

***Lamb** 12 ounces lamb leg meat, -- trimmed and sliced

-- into 1 1/4 X 1/3 in 7 cups Torn mixed greens

9 ounces artichoke hearts,

1 large red bell pepper -- julienned

10 ounces mushroom

1/2 cup mint leaves -- fresh

1/2 cup basil, fresh

basil, fresh for garnish mint sprigs for garnish

Blend first 10 ingredients in blendr or processor until dressing is as =

smooth as possible. (Can be prepared 1 day ahead. Cover and refrigerate)

Heat 1/4 cup dressing in heavy large skillet over med -high heat. Add =

lamb and cook, stirring frequently, about 3 min for medium-rare. Drain. =

Transfer to bowl. Season with salt & pepper. Combine greens, articokes,= =

bell pepper, mushrooms, 1/2 cup mint and 1/2 cup basil in bowl. Add =

enough dressing to season to taste and toss gently. Mound salads on =

plates. Top with lamb. Garnish with basil and mint sprigs.

--------------------------------TOMATO SAUCE-------------------------------- 2 lg Onions

2 T Olive oil

2 T Butter

2 c Mushrooms, minced

-(if you insist upon -using meat, substitute -1 lb ground beef or -lamb for the mushrooms) 3 T Tomato paste

3 Tomatoes, peeled

-and pureed 3/4 c Red wine, dry

1/2 c Parsley, chopped

1 t Cinnamon

1 T Garlic, finely chopped

1 T Oregano

1 t Sugar

-------------------------------BECHAMEL SAUCE------------------------------- 4 c Milk

1/2 c Butter

6 T Flour

1/8 t Nutmeg

1/4 t White pepper

-------------------------------THE CASSEROLE------------------------------- Olive oil 3 lb Eggplant

4 Eggs, beaten

2 c Ricotta cheese

1 c Bread crumbs, dry

2 c Kefalotyri or Parmesan

-cheese, grated First make the tomato sauce: peel and mince onions. Saute onions in about 2 T oil and about 2 T butter, over moderate heat, until they are soft and

lightly colored (about 8 minutes). Add mushrooms and saute. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar. Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally. Most of the liquid should be evaporated, and the mixture quite thick. Remove skillet from heat and let it cool completely. Start seasoning the eggplants: peel eggplants and slice vertically, about 1/8 to 1/4 inch thick. Sprinkle lightly with salt and let sit for 30

minutes. Now make the Bechamel Sauce: Place the milk in a saucepan and heat it just until tiny bubbles appear along the edges. Remove and set aside. Melt one cube butter in a 3-quart saucepan over very low heat until foamy, being careful not to brown. Slowly add the 6 T flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown. Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in seasonings. Cool sauce slightly. Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in about 1 1/2 cups flour and saute in olive oil. Put it all together: Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated. Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16x10 baking pan and sprinkle the bottom with a few bread crumbs. Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with bread crumbs and grated cheese. Repeat as many times as you have eggplant to last. Pour the Bechamel-ricotta sauce over the top and bake at 300 degrees F. for one hour, or until a golden-brown crust has formed on top. Remove moussaka from oven and let it stand undisturbed 20-30 minutes; the delay allows the layers to fuse. NOTES: * Vegetarian version of the Greek classic -- This recipe is not for the faint-hearted. It's very good and it takes a lot of work. Don't waste it on someone who would be just as satisfied with steak and salad! : Difficulty: moderate. : Time: 1 1/2 hours to prepare, 1 hour to bake, 20-30 minutes to set and cool. Some can be done ahead of time. : Precision: Approximate measurement OK for eggplant, tomato mixture. : : Moira Mallison (tektronix!moiram) : Organization: Tektronix, Inc. Beaverton, Or : Copyright (C) 1986 USENET Community Trust

1 lb Lamb boneless cubed 1"

3 ea Carrots julliened

2 ea Onions cut to strips 1/4"

-wide and 2" long 1/4 c Peanut oil

6 c Cold water

3 c Rice uncooked

1 t Black pepper fresh ground

1 T Salt

1 ea Garlic clove minced

1/4 c Raisins

1/4 c Chick peas

Heat oil in a large, heavy skillet over High heat. Drop in the lamb cubes and fry them 6-7 minutes. be sure to turn them constantly. Drain them and remove to a large casserole <4 qt. is a good size> In the oil left in the pan add the onions, garlic, carrots, raisins, chick peas, salt, & pepper. Cook until browned then add the rice. Reduce the heat to Low and stir for 3 minutes. Pour this mixture into the casserole and toss lightly. Add the water. Bring to a boil over high heat. Reduce the heat to Low, cover, & simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes. serve at once. Origin: Chef Yuri Nurbandisha, Karavan Restraunt, Medeo, Kazakhstan

1/2 lb Ground beef

1/2 lb Ground lamb

1/2 lb Herring, fresh, cubed,

Skinned & boned 1/2 c Plain Yogurt

4 T Butter

4 ea Eggs, seperated

1 ea Garlic clove minced

1 ea Onion lg. chopped

4 ea Potatos peeled & boiled

1/2 t Salt

1/2 t Black pepper

2 T Goat cheese crumbled

3 T Bread crumbs

4 T Carrots shredded

Put 1 qt of milk into a bowl and soak the herring in it 8-12 hours. Pat dry being sure to remove any and all bones. Fry the onions & garlic in 2 T of butter until golden. Pan fry the ground meats and place into a food processor. Add the onion, garlic herring, & potatos. Chop until a smooth mixture is achieved. Stir in the yogurt and the egg yolks. Add the spices. Preheat the oven to 400 degrees F. & butter a large baking dish. Add the shredded carrots at this point. Beat the egg whites until the are fairly stiff but not dry and then add to the mixture. Turn the mixture into the buttered baking dish. Sprinkle with the bread crumbs and goat cheese, dot with remaining butter, & then bake for 45 minutes. Serve hot.