Club Food

Stephen Ceideburg 4 tb Unsalted butter

1/4 c Sliced almonds

1/4 c Slivered pistachios

6 lg Garlic cloves

1 One-inch piece fresh ginger

1 ts Coriander

5 Green cardamom pods,husked

1 Fresh hot green chile

1/4 ts Black peppercorns

5 Whole cloves

1/2 ts Royal cumin, or regular

-cumin seeds (see note) 1/4 ts Ground mace

1/4 c Water

3 Lamb rib chops, 4 ounces

-each, trimmed of all fat 1/2 c Water

1/2 ts Saffron threads, dissolved

-in 2 tablespoons hot water Salt (optional) 1/2 c Peas, fresh or
frozen

2 tb Minced fresh cilantro or

-parsley This elegant entree is a specialty of Rajasthan, home
of the Rajput warriors.
Heat 2 tablespoons of the butter in a heavy
pan over medium-high heat.
Add almonds and pistachios; cook,
stirring, until light brown, about 4 minutes.
Remove with a slotted
spoon and set aside.
Combine the garlic, ginger, coriander,
cardamom, chili, peppercorns, cloves, cumin, mace and water in a
blender and blend to form a smooth paste.
Arrange lamb in a large
shallow dish.
Rub the spice mixture over both sides of lamb.
Cover
and refrigerate 30 minutes.
Heat remaining 2 tablespoons butter in
a large, heavy skillet over medium-high heat.
Add lamb and brown
well on both sides.
Add 1/4 cup of the water and bring to a boil.
Reduce heat, cover, and simmer for 5 minutes.
Add remaining water;
sprinkle in saffron.
Cover and cook until lamb is tender, about 10
minutes.
Taste, and add salt, if needed.
Stir in peas and cook 5
minutes longer.
Sauce should be very thick.
Transfer lamb to a
heated platter.
Stir sauce and pour over lamb.
Top with fried nuts
and cilantro.
Note: Royal cumin (black cumin) or shahi jeera gets
its name from the royal Moghul dishes it was most used in.
It is
available at Indian markets.
PER SERVING: 640 calories, 35 g
protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg
cholesterol, 131 mg sodium, 5 g fiber.
Laxmi Hiremath writing in
the San Francisco Chronicle, 6/24/02.

4 lb Leg of lamb

1 Small onion, chopped

1 T Parsley

2 T Butter

1 Bay leaf

1 c Buttermilk

1 T Flour

1/2 t Salt

1/8 t Black pepper

1 T Cornstarch

2 T Cold water

Saute onion, carrot and parsley in butter until the onion is
transparent.
Add bay leaf and buttermilk.
Sprinkle flour in a
baking bag large enough to contain the lamb.
Place half the
buttermilk mixture in the bag.
Sprinkle lamb with salt and pepper.
Place lamb in bag, and cover with remaining buttermilk mixture.
Seal bag and puncture in 3-4 places.
Insert a meat thermometer into
the thickest part of the meat.
Roast in a moderate onev (350 deg F)
until lamb registers 165 deg for medium or 180 deg for well done.
Carefully strain liquid from bag.
Measure and make up to 1 cup with
water, if necessary.

Stir cornstarch into cold water.
Add to liquid, cook over medium
heat until thickened.
Serve sauce over sliced lamb.

————————————SOUP————————————
2 tb Light-tasting olive oil

1 c Chopped celery

1 c Chopped onion

2 ts Minced garlic

2 ts Dried sage

6 c Chicken stock or broth

2 c Water

1 lb Lamb shanks

1 lb Dried navy beans

2 ts Fresh lemon juice

Salt Freshly ground pepper
———————————-GARNISH———————————-
3 lg Plum tomatoes; shells only,

- cut into 1/4-in dice 1/4 c Fresh basil leaves

- cut into fine julienne HEAT OIL in 4-quart pot.
When hot, add
celery, onion, garlic and sage.
Cook until onion is softened, about
5 minutes.
Add stock or broth and water.
Bring to a boil.
Add lamb
and beans.
Bring to boil again.
Simmer, covered, 2 hours, stirring
occasionally.
Use slotted spoon to remove lamb.
When cool

enough to handle, remove meat from bone.
Cut meat into 1/3-inch
dice.
Puree 2 cups beans with 1 cup soup liquid until smooth.
Return meat and pureed

mixture to pot.
Stir well to combine.
Add lemon juice and season
to taste with salt and pepper.
Can be made ahead and refrigerated
as long as 3 days or frozen.
Reheat gently, thinning with water as
needed.
Adjust seasoning and lemon juice.
To serve, garnish with
tomato and basil.

Karen Mintzias 1 kg Beef or lamb stew meat

2 tb Oil or butter

1 lg Onion; finely chopped

2 Garlic cloves

1/2 c Chopped celery

1 c Chopped, peeled tomatoes

1/4 c Tomato paste

1/4 c Dry red wine

3 Cloves

1/4 c Chopped parsley

Salt Freshly ground black pepper 1/2 ts Sugar

500 g Very young broad beans

Serves: 5-6 Cooking time: 2 to 2-1/2 hours Trim meat and cut
into 3 cm (1-1/4 inch) cubes.
Heat half the oil or butter in a
heavy pan and brown meat quickly on each side, adding a single
layer of meat to pan at a time.
Remove to a plate when browned.
Reduce heat, add remaining oil and onion and fry onion gently until
transparent.
Add garlic, celery and carrot and fry for a few
minutes longer.
Add tomato paste, wine, water, cloves, bay leaf and
most of parsley.
Return meat to pan and add salt and pepper to
taste and the sugar.
Cover and simmer gently for 45 minutes for
lamb, 1-1/4 hours for beef.
Wash broad beans well, top and tail,
pulling off strings at the same time.
Cut into 8 cm (3-inch)
lengths.
Add to yahni, cover pan and simmer for further 30-45
minutes or until meat is tender.
Put yahni in a serving dish and
sprinkle with remaining parsley.
Serve hot with a tossed salad and
crusty bread.
Note: Other vegetables may replace the broad beans;
use same quantity unless otherwise specified.
GREEN BEANS: Top,
tail and string if necessary.
Slit down centre.
GREEN PEAS: Shell 1
kg (2 lb) green peas and add; 2 cups frozen peas may be used
instead of fresh peas.
CELERY: Omit celery from basic recipe.
Cut
1/2 bunch celery into 8 cm (3-inch) lengths and blanch in boiling,
salted water for 5 minutes.
Drain and add.
ZUCCHINI (COURGETTES):
Top and tail and cut into 1 cm (1/2 inch) slices.
CAULIFLOWER:
Break 1 small head cauliflower into florets, soak in salted water,
drain, rinse and add.
POTATOES: Peel 750 g (1-1/2 lb) medium-sized
potatoes, quarter and add.
From: “The Complete Middle East
Cookbook” by Tess Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

3 lb Lamb shoulder

- cut into 2-in cubes 1/2 ts Salt; or to taste

Freshly ground black pepper – as desired 4 tb Vegetable oil

1 md Onion; quartered

4 md Carrots; peeled

- and cut into 1/2-in rounds 2 Celery stalks

- cut into 4 pieces 1 tb Finely minced garlic

2 tb Tomato paste

1/4 c All-purpose flour

1 c Dry white wine

5 c All-purpose stock

-OR low-sodium chicken broth 1/2 tb Whole black peppercorns

2 tb Chopped fresh thyme leaves

-=OR=- 1 ts -Dried thyme

1 md Potato; peeled

-and cut into 1/2-in cubes 2 tb Unsalted butter

2 md Turnips; peeled

-and cut into 1/2-in cubes 1/2 c Peas

PREHEAT OVEN TO 325F.
Pat the meat dry and sprinkle with salt
and pepper as desired.
Heat the oil in a large covered casserole or
Dutch oven over high heat on top of the stove.
Add the meat,
without crowding, in batches if necessary, and brown well on all
sides.
Remove pieces to a plate as they are done and reserve.
Repeat until all meat is browned.
Pour off any remaining fat, and
replace the casserole over medium heat.
Add the onion, half the
carrots, celery, garlic and tomato paste.
Cook 5 minutes, stirring
occasionally.
Use your spoon to loosen and dissolve the brown bits
stuck to the bottom of the casserole.
Add flour and cook, stirring,
an additional minute.
Add the wine and cook for about a minute to
burn off the alcohol.
Replace the meat (and any juices on the
plate) in the casserole and add the stock, peppercorns and thyme.
Cover, bring to a boil and place in the oven for 1 1/4-to-1 1/2
hours, or until meat is tender.
Meanwhile, com

1 tb Oil

1 lg Onion, halved lengthwise

-and -sliced crosswise (1 -heaping cup) 1 lg Clove garlid,
minced

3/4 Ol lean lamb, cut into

-thin -2-inch strips 1/2 c Beef broth

1/4 ts Oregano

1/4 ts Cumin

1/4 ts Coriander

1/8 ts Allspice

-salt, if desired, to -taste -freshly ground black -pepper to
taste 1 c Couscous, cooked according

-to package directions 2 tb Minced fresh parsley

In a medium skillet, heat the oil, and saute the onion and
garlic until the onion is translucent.
Add the lamb or beef, and
saute the meat, stirring it often, just tobrown the strips on all
sides.
Stir in the broth, oregano, cumin, coriander, allspice,
salt, and pepper, and cook the mixture a few minutes longer.
Serve
the meat mixture, sprinkled with parsley, over the hot couscous.
*
The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

Karen Mintzias 1 lg Onion; finely chopped

1 tb Olive oil

1 kg Ground beef or lamb

1/3 c Short grain rice

1 Tomato; peeled and chopped

2 tb Chopped parsley

1 ts Chopped dill or mint

1/8 ts Ground cinnamon

Freshly ground black pepper 24 Cabbage leaves

Salted water 1 tb Butter

2 c Hot stock or water

Salt 1 tb Cornflour

2 Eggs; separated

1 Lemon (juice only)

Chopped dill or parsley Serves: 6 Cooking time: 1 1/2 hours
Gently fry onion in oil until soft.
Mix into meat with rice,
tomato, herbs and cinnamon, seasoning to taste with salt and
pepper.
Divide into 24 portions.
Blanch cabbage leaves in boiling,
salted water for 5 minutes until softened.
Drain and cut out thick
centre of larger leaves (very large leaves may be cut in half).
Place one portion of stuffing on base of leaf, turn up base, fold
in sides and wrap firmly into a neat roll.
Repeat with remaining
ingredients.
Place rolls close together, seam sides down, in a deep
pan lined with trimmings from cabbage leaves.
Add stock or water,
butter, salt and pepper to taste.
Invert a heavy plate on top of
rolls and cover pan tightly.
Simmer gently for 1 1/2 hours.
When
cooked, drain off stock carefully into a small saucepan.
Reduce to
1 1 1/2 cups over heat and thicken with cornflour mixed to a paste
with a

little cold water.
Let it boil 1 minute.
Beat egg whites in a
bowl until stiff, add yolks and beat thoroughly.
Gradually beat in
lemon juice, then boiling stock.
Return sauce to small pan, place
over low heat and stir constantly until egg is cooked – do not
boil.
Arrange rolls on a heated serving dish and spoon some of the
sauce over them.
Garnish with chopped dill or parsley and serve
remaining sauce separately.
Serve with mashed potatoes.
Note: Grape
vine leaves may be used instead of cabbage – about 40 will be
required since they take less filling.
From: “The Complete Middle
East Cookbook” by Tess Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

6 Lamb leg or shoulder chops

-(thickly cut) 1/4 c Butter or corn oil

1 lg Onion; finely chopped

1 c Tomato puree

1 c Chopped, peeled tomatoes

3 Cloves

1 lg Cinnamon bark piece

Salt Freshly ground black pepper 4 c Boiling water or stock

-(more if necessary) 2 c Orzo or kritharaki

1/4 c Grated kefalotiri cheese

1/2 c Diced haloumy or feta cheese

Oven temperature: 180oC (350oF) Cooking time: 2 hours Have meat
retailer cut chops about 4 cm (1-1/4 inches) thick.
Alternatively
purchace a leg of lamb and have it cut into 6 pieces.
Place lamb in
a baking dish and spread or pour oil or butter on top.
Bake in a
moderate oven for 20 minutes.
Add onion to dish and return to oven
for further 10 minutes.
Add tomato puree, chopped tomatoes, cloves,
cinnamon bark and salt and pepper to taste.
Baste meat with liquid
and cook for futher hour until meat is tender, adding a little of
the water or stock if necessary.
When meat is cooked add water or
stock and stir in pasta.
Cook for futhre 20 minutes, stirring
occasionally, and adding a little more liquid if

mixture looks dry.
When pasta is tender, sprinkle cheese over
pasta and return to oven for 5 minutes.
Serve immediately.

Suitable for chicken, fish, Lamb and beef.
10 ml 2 tsp sunflower
oil.

150 ml 5 oz low fat natural yogurt.

5 ml 1 tsp ground cumin.

1 1/4 ml Half tsp ground turmeric.

1 1/4 ml Quarter tsp chili powder.

5 ml 1 tsp ground coriander.

5 ml 1 tsp garam masala.

5 ml 1 tsp paprika.

1 lg Clove garlic, crushed.

Mix all the ingredients together and leave to marinade for at
least one hour.
Cook over a barbecue, under a grill or in the oven
at 230 c, 450 f, gas mark 8.

1 lb Ground beef, veal or lamb

1 Onion; grated

2 Garlic cloves; crushed (opt)

6 tb Raw long-grain white rice

Chopped fresh parsley 2 tb Chopped dill, mint or basil

1 ts Dried oregano or thyme

Salt & freshly ground pepper 3 Eggs

5 c Water or stock

1 Onion (optional); chopped

1 Celery stalk (opt.); chopped

1/2 Carrot (optional); chopped

1 Lemon (or more), juice only

In a large bowl, combine the meat, grated onion, garlic, rice, 3
tablespoons chopped parsley, the mint, oregano, salt and pepper,
and 1 egg, slightly beaten.
Knead for a few minutes, then shape
into walnut- sized barrels and set aside.
In a soup pot, bring the
water or stock to boil with the chopped onion, celery and carrot,
and salt and pepper to taste.
Lower the heat and add the meat-rice
barrels.
Simmer, covered, for 30 minutes, then remove from the
heat.
To prepare avgolemono, beat the two remaining eggs for 2
minutes.
Continuing to beat, gradually add the lemon juice.
Then
add 1 cup of the hot broth by droplets, beating steadily, until all
has been added.
Add to the soup and heat, being careful not to let
it boil.
Serve hot, garnished with parsley.
Note: This soup is
frequently made without the additional vegetables added to the
liquid.
Also, you may enjoy this soup without avgolemono, in which
case add 1/2 cup canned tomato sauce to the liquid and reduce the
water to 4 1/2 cups.

4 lb Leg of lamb

2/3 c Cream

1 t Tarragon

1 1/4 c Dry white wine

1 T Oil

Salt and pepper to taste 1 Onion sliced

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 oil and cover with
the onion.
Place in a suitable dish for marinating and pour over
the white wine.
Add a little salt and pepper and leave to marinate
for about 2 hours in a cool place, basting occasionally.
Roast

the lamb with the marinade, basting it frequently, in a warm
oven 325 deg F until done.
About 10 minutes before the meat is
cooked, pour off the marinade and meat juices into a saucepan.
Reduce the gravy to half its original quantity by boiling
vigorously.
Carve the meat into thin slices and add the resulting
juices to the marinade.
Arrange the meat on a serving dish and keep
warm.
Remove the gravy from the heat, stir in cream and carefully
re- heat the sauce until it forms a medium-thick consistency.
Pour
the sauce over the lamb and keep warm.

1/2 c Pineapple juice

1/4 c Soy sauce

2 tb Brown sugar

1/4 ts Ginger

1/8 ts Garlic salt

1 1/2 lb Boned leg of lamb, cubed

6 sl Bacon

6 sl Canned pineapple; drained

12 California Dried Figs

Cooked rice Combine pineapple juice with soy, brown sugar,
ginger, and garlic salt.
Make kabobs by combining alternately on
skewers; lamb, bacon, pineapple and California Dried Figs.
Place
kabobs in shallow pan; pour pineapple marinade over; refrigerate
for several hours.
Drain kabobs, reserving marinade.
Broil for
about 10 minutes, brushing occasionally with sauce.
Turn and broil
10 minutes longer.
Serve on hot rice.
Source: 48 Family Favorites
with California Figs Reprinted with the permission of The
California Fig Advisory Board Electronic format courtesy of Karen
Mintzias

—–WOMAN’S DAY; 2/1/94—–
—–BASIC STEW—–
1 1/2 pounds
Boneless pork shoulder

1 cup Stock

3/4 cup Onions — chopped

1/2 tablespoon Garlic cloves — crushed

—–THIS VARIATION—–
16 ounces Corn — NOT thawed

15 ounces Black beans; canned — drained

4 ounces Green chiles — chopped

1/2 teaspoon Chili powder

1/2 teaspoon Oregano leaves

8 ounces Tomato sauce

1 tablespoon Flour

You may substitute lamb shoulder or beef chuck for the pork.
Use
beef stock for beef, chicken stock for pork or lamb.
Basic stew:
Trim meat of fat and cut into 1-1/2″ chunks.
Bring all ingredients
to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2
hours, until meat is tender.
Crockpot directions: pile all
ingredients into crockpot and cook all day on LOW.
When done: skim
off and discard fat.
It takes less than 8 minutes to assemble this
stew.
Then you can pay it little or no attention as it simmers for
about 2-1/2 hours.
Make multiples of the basic stew, then divide
stew into 4-serving portions; refrigerate or in airtight containers
for up to 5 days, or freeze for up to 3 months.
Thaw in
microwave-safe container on defrost or in refrigerator for 24
hours.
To assemble: bring basic stew, vegetables, and herbs to boil
in 3-qt pot over medium-high heat.
Meanwhile, whisk tomato sauce
with flour until blended.
Stir into stew and simmer, uncovered, 5-7
minutes, stirring occasionally, until gravy is slightly thickened.
This especially easy stew is also good made with beef.
Because it’s
prepared with pantry staples, it’s perfect when you don’t have time
to shop or chop.
Nutritional information per serving: 469 calories,
42 g protein, 44 g carbohydrate, 15 g fat, 29% of calories from
fat, 114 mg cholesterol, 1396 mg sodium.
Exchanges: 2 starch/bread,
1 vegetable, 5 lean meat MM tyops by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com,
moderator of GT Cookbook and PlanoNet Lowfat & Luscious
echoes

1 Sheep’s stomach

1 Sheep heart

1 Sheep liver

1/2 lb Fresh suet (kidney leaf fat

-is preferred) 3/4 c Oatmeal

3 Onions, finely chopped

1 ts Salt

1/2 ts Freshly ground pepper

1/4 ts Cayenne

1/2 ts Nutmeg

3/4 c Stock

Wash stomach well, rub with salt and rinse.
Remove membranes and
excess fat.
Soak in cold salted water for several hours.
Turn
stomach inside out for stuffing.
Cover heart and liver with cold
water, Bring to a boil, reduce heat, cover and simmer for 30
minutes.
Chop heart and coarsely grate liver.
Toast oatmeal in a
skillet on top of the stove, stirring frequently, until golden.
Combine all ingredients and mix well.
Loosely pack mixture into
stomach, about two-thirds full.
Remember, oatmeal expands in
cooking.
Press any air out of stomach and truss securely.
Put into
boiling water to cover.
Simmer for 3 hours, uncovered, adding more
water as needed to maintain water level.
Prick stomach several
times with a sharp needle when it begins to swell; this keeps the
bag from bursting.
Place on a hot platter, removing trussing
strings.
Serve with a spoon.
Ceremoniously served with “neeps and
nips”–mashed turnips, nips of whiskey and mashed potatoes.
From
“Innards and Other Variety Meats”.
Jana Allen and Margret Gin.
101
Productions.
San Francisco, 1974.

1 tb Lard

1 1/4 lb Pork and beef as well as

-lamb or mutton (mutton -gives An excellent flavor), cut -into
3/4 inch cubes 2 md To 3 md onions, diced

Salt Freshly ground black pepper Crushed marjoram 3 md Potatoes,
peeled and finely

-diced 1 sm Celery root, peeled and

-diced, OR 4 celery Stalks, diagonally sliced 1/2 lb Carrots,
peeled and

-diagonally sliced 1 lg Leek (white part only),

-washed and sliced 2 c Beef stock

Chopped fresh parsley Heat the lard in a heavy bottomed pot (or
ovenproof Pyrex casserole or the like).
Lightly sear and mix
together the meat cubes and the onions; season with salt, an ample
amount of pepper, and a very little bit of crushed marjoram.
Remove
two thirds of the meat and onions from the pot and set aside.
Mix
the potatoes and vegetables together; spread a third of these over
the bottom layer of meat cubes in the pot or casserole.
Sprinkle
with salt and a little pepper.
Alternate 2 more layers of meat with
2 more layers of vegetables.
Each layer should be separately
seasoned with salt and pepper; the top layer MUST consist of
vegetables and potatoes.
Pour in the beef stock.
Cover tightly and
cook over medium-low heat for just about 2 hours.
Cooking in a 350
degrees F oven is also possible.
You should not stir the stew, but
you can tilt the pot back and forth to circulate the liquid and
prevent the bottom layer from burning.
Serve sprinkled with chopped
parsley.
Variations: Savoy cabbage is frequently added to the
roster of vegetables, and it tastes delicious.
Sliced kohlrabi
would be fine as well.
For a truly gourmet ‘Pichelsteiner’, 6 to 8
slices of bone marrow should be briefly sauteed with the onions at
the beginning, then added to one of the in-between layers of meat.
Doubling of ingredients is advisable.
Pichelsteiner tastes
excellent reheated.
Makes 4 servings.
From: THE CUISINES OF GERMANY
by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New
York.
1989 Posted by: Karin Brewer, Cooking Echo, 8/92

2 tb Vegetable oil

1 lg Onion, chopped

1 1/2 lb Ground lean beef or lamb

1/4 ts Allspice, ground

1/4 ts Madras curry powder

Salt & pepper to taste 2 tb Rose water

1/2 c Currants, dried

1/2 c Almonds, chopped

Heat oil in a large skillet.
Add onion.
Saute until onion is
tender.
Add meat.
Cook until browned and crumbly.
Drain off fat, if
necessary.
Add allspice, curry powder, salt and pepper to cooked
meat.
Cook 3 minutes to blend flavours.
Add remaining ingredients.
Reduce heat and cover.
Simmer over low heat 15 minutes, stirring to
prevent sticking.
Serve hot.

4 Lamb Leg bone Steaks

1 tb Oil

2 lg Onions peeled and sliced

1 lg Cooking Apple diced

450 ml Dry Cider

25 g Crystallised Ginger Chopped

1 1/4 ts English Mustard

2 tb Tomato Puree

2 ts Demmerara sugar

150 ml Natural Yogurt

Potatoes or Rice to Serve Preheat oven to 180c/350f Gas mark 4.
Chop the lamb steaks into chunks and brown in hot oil to seal in
flavour.
Add onions and apple, then pour in enough cider to cover.
Bring to the boil and simmer for 5 minutes.
Transfer lamb onion and
apple to casserole dish and sprinkle over the ginger.
Add the
remaining cider to the liquid left in the pan.
Stir in the mustard
tomato puree and sugar blend in yogurt and pour sauce over meat so
every piece is covered.
Cook covered for about 1 hour 15 minutes
until tender.
Serve with potatoes or rice.

1 lb Lean lamb, the shoulder

-or leg, cut into 1″ dice 2 Potatoes, peeled and

-thinly sliced 1 Onion, thinly sliced

pn [generous] rosemary Chicken or lamb stock Salt, pepper to
taste Layer one third of the potatoes in a small casserole.
Top
with half the lamb and half the onion.
Sprinkle lightly with
rosemary, salt and pepper.
Repeat layers, ending with a final layer
of potato.
Add enough chicken stock to almost cover the stew.
Cover
the casserole and bake in a 325 oven until the lamb is quite tender
and the potatoes begin to almost dissolve and thicken the mixture.
(1- 1 1/2 hours)

I’ve made this in larger quantities in a crock pot.
In this
case, the cooking time will be about 8-10 hours.
I got these
directions for making Irish Stew (no real recipe) from the owner of
Tom Moore’s Tavern in Bermuda (don’t know how authentic it is, as
the gentleman was German, but it IS good) .
Kathy in Bryan, TX

1 lb Neck of mutton or boiling

-beef 2 qt Cold water

1 ts Salt

2 tb Pearl barley

2 tb Yellow split peas

2 tb Dried green peas

2 md Size carrots

2 Leeks

3 tb Diced rutabaga

1 md Onion

1/2 sm Cabbage

1 ts Finely chopped parsley

Salt and pepper to taste Put the meat, water, salt and washed
pearl barley into a large saucepan.
Bring to a boil very slowly and
skim.
Dice the vegetables and wash and shred the cabbage and add to
the pan.
Bring the soup back to a boil again and simmer very gently
until the meat is cooked and the peas are tender – about two hours.
Add parsley and salt and pepper to taste.
Posted by Gavin Davies.
Courtesy of Fred Peters.

3/4 c Butter, unsalted; cold

6 T Shortening; chilled

3 c Flour, bread

1/2 ts Salt

1/3 c ;Water, ice (about)

3 Lamb kidneys

1/2 lb Steak, fat free

2 md Potato

1 md Onion

1 lg Carrot

1 Garlic clove

2 T Parsley; chopped (opt)

3/4 ts Salt

1/4 ts Nutmeg

1/4 ts Pepper, black

1 lg Egg; beaten

Cut fat into the flour with a pastry blender or 2 knives or an
electric mixer until the mixture is blended and forms lumps the
size of peas.
Rub mixture between your fingers until you have a
fine grained texture.
Add just enough ice water to make it stick
together and quickly knead it into a smooth and shiny ball.
Speed
is important.
Cover and refrigerate for 60 minutes before rolling
out.
Halve the kidneys and remove film and fatty core.
Dice the
kidneys and steak very fine.
Peel and chop the vegetables equally
as fine.
Mix well in a bowl with parsley and spices.
Preheat the
oven to 375 degrees F.
Roll out the unsweetened pastry to a
thickness of 1/8 inch and cut into 3-inch rounds with a cookie
cutter.
Put a spoonful of the meat mixture in the center of the
rounds.
Paint the edges lightly with water.
Cover with the
remaining rounds, pinching the edges together very firmly.
Prick
well with a fork.
Place on a baking sheet and paint with the egg.
Bake 30 minutes.

1 lb Beef plate brisket

2 lb Carrots

1/2 ts Salt

3 tb Brown sugar

EINBREN or THICKENING: 2 tb Flour

2 tb Schmaltz (rendered chicken

-fat) or shortening 1 c Carrot stock

From “Love and Knishes”.
“Tzimmes” is a word impossible to
translate.
Ask anyone, “What is a tzimmes?” and you get the answer,
“You don’t know what a tzimmes is?” This is not very satisfactory
as you can see.
The closest I have come to an answer is that a
tzimmes is a mishmash.
Now a mishmash is a hodgepodge and a
hodgepodge is…not a tzimmes, believe me…it’s a big thing in
anyone’s life.
A Gahntze Tsimmes is really somethig to boast
about–a big production! For instance, from a good tzimmes, a cook
is entitled to make a gahntze tzimmes.
(Some people think of a
tzimmes as a dessert).
In my opinion is a one dish meal usually
served as the fourth course in a six-course dinner.
A Tzimmes can
be made from almost any ingredient.
From my wall-to-wall carpeting
I could make a tzimmes, and from my new mink coat I am justified in
making a gahntze tzimmes.
Of course, there are some people who
think not.
You will find people who will begrudge you anything.
They will say, “She’s got a mink coat so she’s making from it a
gahntze tsimmes.
I knew her when she only had a Persian lamb.” From
all these things you can make a tzimmes, but most tzimmeses are
made from carrots.
Carrot Tzimmes Simmer brisket in water to cover
till almost tender (about 1 1/2 hours).
By this time the water will
have boiled down to about half the original amount.
Peel carrots
and slice in half-inch rounds.
Add carrots, salt and sugar to meat.
Bring to a boil, reduce heat and simmer till carrots are very
tender (about 45 minutes).
Brown flour in a very small skillet,
stirring constantly to prevent burning.
When flour is very light
brown, remove from burner.
Add schmaltz and stir till smooth.
Gradually stir in carrot stock to make a smooth paste.
Add this
paste to the carrots, stirring it carefully.
Continue to simmer
till stock has thickened (10 to 15 minutes.

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.

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

——————————–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 16×10 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

***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.

For the meat 1 slice of homemade-type white bread, — torn into
pieces

1/4 cup milk

1 pound ground lamb

1 teaspoon minced garlic

1/3 cup minced fresh mint leaves

3 tablespoons minced scallion

1/8 teaspoon cinnamon

1/2 teaspoon salt, — or to taste

1/2 teaspoon freshly ground pepper, — or to taste

For the sauce: 1 cup finely chopped onion

3 tablespoons olive oil

2 28-ounce cans Italian plum tomatoes, drained in a colander

1/2 cup dry white wine

2 tablespoons finely grated carrot

1/2 teaspoon minced garlic

1 tablespoon minced fresh mint leaves

6 ounces Feta, cut into 1/4-inch dice — (about 1 cup)

1 pound dried spaghetti

Make the meatballs:

In a bowl let the bread soak in the milk for 3 minutes.
Add the
lamb, garlic, mint, scallion, cinnamon, salt, and pepper, and
combine the mixture well.
Roll the mixture into 1-inch balls, in a
large kettle brown the meatballs over moderate heat for 5 minutes,
or until they are just firm to the touch, and transfer them with a
slotted spoon to a plate.

Make the sauce:

In the kettle cook the onion in the oil over moderately low
heat, stirring occasionally and scraping up the brown bits, until
it is softened.
Add the tomatoes, chopping them with a spoon, and
stir in the wine, carrot, garlic, salt and pepper to taste.
Bring
the liquid to a boil and simmer the mixture, stirring occasionally,
for 15 minutes.
Add the meatballs and any juices that have
accumulated on the plate and simmer the mixture for 5 minutes.
Stir
in the mint and the Feta and keep the sauce hot over moderately low
heat, stirring occasionally.

In a kettle of boiling salted water cook the spaghetti for 8 to
10 minutes, or until it is al dente, and drain it well.
Transfer
the spaghetti to a heated platter and spoon the sauce over it.

2 tb Vegetable oil

1 lg Onion, chopped

1 1/2 lb Ground lean beef or lamb

1/4 ts Allspice, ground

1/4 ts Madras curry powder

Salt & pepper to taste 2 tb Rose water

1/2 c Currants, dried

1/2 c Almonds, chopped

Heat oil in a large skillet.
Add onion.
Saute until onion is
tender.
Add meat.
Cook until browned and crumbly.
Drain off fat, if
necessary.
Add allspice, curry powder, salt and pepper to cooked
meat.
Cook 3 minutes to blend flavours.
Add remaining ingredients.
Reduce heat and cover.
Simmer over low heat 15 minutes, stirring to
prevent sticking.
Serve hot.
Source: Middle Eastern Cooking by Rose
Dosti.

————————BEST BREADMACHINE COOKBK
EVE————————
3/4 c Spinach, frozen chopped

2 1/4 ts Yeast

3 c Bread flour

1/3 c Wheat bran

1 1/2 tb Sugar

1/2 tb Salt

1/2 tb Nutmeg, ground

1/2 ts Black pepper

3 tb Oil

1 Eggs

1/3 c Feta cheese; crumbled

1/2 c Water

Defrost spinach overnight in refrigerator or microwave, but do
not cook.
Wrap in dish towel or piece of clean old sheeting and
tighten fabric around spinach to squeeze out all the liquid.
Bring
all ingredients to room temperature and pour into bakery, in order.
Set “baking control” at 10 o’clock.
Select “white bread” and push
Start.
The green spinach running through this bread makes it look
like marble.
The loaf is moist yet dense and fragrant with nutmeg
and cheese.
Meat loaf or cold lamb make excellent sandwich
fillings, or eat slices with chicken, egg-lemon, or beef and barley
soup.
In hot & humid weather, use 1/8 c less water.
Tested in
DAK R2D2.
Sylvia’s comments: MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com,
moderator of GT Cookbook and PlanoNet Lowfat & Luscious
echoes