*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

Serves: 4 6 Cooking time: 1 3/4 to 2 hours In a heavy based saucepan or Dutch oven gently fry onion in butter until transparent. Increase heat and add cubed lamb. Cook, stirring constantly, until meat juices evaporate. Meat should not brown. Reduce heat and add hot wat

Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a frying pan and brown meat. Transfer to large saucepan. Put tomatoes in frying pan. Add salt, peeper, cinnamon and sugar. Boil for 5 minutes and add to meat. Simmer covered for 2 hours. Serve with potatoes

2 1/2 lb lamb cut in cubes 1 1/2 lemon 1/2 c butter 2 lb tomatoes chopped 2 ts salt 1/4 ts pepper 1 sm cinnamon stick : optional) 1 TB sugar optional Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a frying pan and

Simple ethnic recipes, unchanged for generations, often have an authority that the latest food fashions cannot begin to match. The following Greek lemon lamb dish is a case in point. Faithful to its frugal origins. this recipe works equally well with cheap cuts like lamb sh

Serves: 6 8 Oven temperature: 180 C (350 F) Cooking time: 2 1/2 hours Wipe leg with damp cloth. Cut small slits over surface of lamb. Cut garlic cloves into slivers and insert in slits. Rub entire surface with lemon juice and season with salt and pepper. Sprinkle with herb

Cut meat into 1 1/2" cubes (approx.). Wash and drain. Brown butter in a pot. Add meat and brown well. Add scallions, and cook until soft but not dark. Add tomatoes (or diluted tomato paste), dill, parsley, salt & pepper. Simmer abt. 20 min. Add peas and an addt l.

Wash leg of lamb. Slit with sharp knife in various places on both sides of lamb. Slice garlic thinly and insert the slices in slits made in lamb. Season with salt and pepper and brush with melted butter. Squeeze lemon juice over lamb and place in roasting pan, fat side up. R

Wash lamb, wipe dry, and sprinkle with salt & pepper. Put 4 tb. butter in pot, add lamb; brown on all sides. Add lemon juice and allow this to boil. Add 1 c. water, and simmer (add more water as needed) 45 min. to 1 hr. or until meat is tender and 1 cup liquid remains. R

Wash meat and pat dry. Brown quickly on all sides in a little oil. Combine next 9 ingredients in a large kettle. Bring to a boil. Add meat and water to cover. Lower heat and let simmer at lowest heat for 2 hrs. Off heat, let steep for 1 hr. Remove beef, chill, and slice thin

1. Cut lemon grass in 2 inch pieces; bruise lightly. Combine with stock, cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15 minutes (halfway through, taste and remove hot pepper, if desired, or leave in longer for more heat). 2. Strain. (Solids can b

Cut off the wingtips from the duck and wrap them up with the giblets for making stock. Pull out and discard any loose interior fat. Rinse the duck inside and out and pat dry, inside and out. Mix together in a spice mill or mortar the peppercorns, thyme, bay leaves, cloves and b

Combine all ingredients, except paprika. Turn into greased 1 1/2 quart casserole. Sprinkle with paprika. Bake at 350^ for 40 to 50 minutes. Serve over hot, cooked rice. Source: Art Reed, Siver Spgs. MD     strongServings: 6/strong  

*Chicken broth can be used in place of wine if desired. Trim excess fat from pork; set steaks aside. Ream the juice from the orange. In a 9 x 13 pan, combine orange juice, oregano, cumin, lemon peel, and lemon juice. Turn meat in mixture to coat well; set aside. Mix onions

Wipe the meat on all sides and tie with kitchen string. Place peppercorns between waxed paper, and with a rolling pin or meat mallet, crack the peppercorns. Mix the cracked peppercorns with cardamon and press the mixture into the meat, covering the entire surface. Place meat

1. In large skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside. 2. In same skillet, combine

Cooking & preparation time: 25 min 1. Cut steak crosswise into 1/4" thick strips. Combine marinade ingredients. Place beef and 1/2 of marinade in plastic bag. turning to coat; close securely. Marinate in refrigerator 20 minutes; reserve remaining marinade.

In two greased 9 in. pie plates, layer the asparagas, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide in half and pour over asparagas mixture in each pie plate. Bake at 375 for 30 minutes or until a knife inserted near the center

COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash into a paste and set aside. Slice the beef against the grain into 1/4 inch thick slices; toss with the beef marinade. Set aside for 1

Calories per serving: Number of Servings: 4 Fat grams per serving: : Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready

Combine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups. To use: Brush on chicken, beef or pork while grilling.     strongServings: 1/strong  

Cut asparagus diagonally into 1 1/2 inch lenths. Peel and slice carrots diagonally. DRESSING: In salad bowl, whisk peanut butter, soy sauce, lime juice, water, oil, sugar, chili paste and garlic; stir in coriander. In wok, heat oil over high heat; stir fry beef, ga

* cut into 1 inch sections with canning liquid reserved This soup was probably created by some homesick Frenchman. White asparagus (a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yolk is added to season the so

Combine beef, marinade, garlic; let stand 15 minutes. Meanwhile combine black bean sauce and 1/2 cup water. Mix cornstarch and 2 tablespoons water until smooth; set aside. Heat 2 tablespoons oil in wok or skillet over high heat. Add 1/2 the beef; stir ry 1 to 2 minutes, or u

Wrap ham around 3 or 4 asparagus spears. Fasten with toothpick. Arrange in a shallow baking dish. Combine soup, milk then pour over ham. Bake for 20 minutes at 400 degrees or until done. Randy Rigg     strongServings: 4/strong  

* 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh asparagus. Cook as directed on package; drain. Place steamer basket in 1/2" water in saucepan or skillet (water should not touch the bottom of basket). Place lower stalk pieces in basket. Cov

Cut the beef when it is partially frozen, and cut it across the grain into thin slices. Stir baking soda solution into the beef (to help tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour or more in the refrigerator. b

1. Brown bacon on cookie sheet in oven until crisp. Drain VERY well. 2. Spray skillet with non stick spray. Saute onion, and cook until tender. Add bacon, and toss lightly. Add vinegar, water, and salt. Bring to boil; remove from heat. 3. Add sugar substitute. Pour

Remove hard bottom stem of asparagus and slice rest of stalk into approximately 1 inch pieces. Blanch asparagus and put into cold water to stop it from cooking further. Drain and set aside. Roast red pepper in 500 [degrees] oven for 20 30 minutes, turning occasionally.

Saute onion in fat until tender. Combine rest of ingredients in skillet with onion. Cut hotdogs 3 or 4 times but not all the way through (about a fourth of the way). Place in sauce and simmer until plump and hot.     strongServings: 10/strong

The author writes: "Spread on hot buttered toast, this protein rich snack is ideal for chilled skiers or skaters. Blade steaks, blade roast, cross rib roast and stewing beef are all suitable cuts." Place beef (bones, fat and all) into a large, heavy stockpot with

The following is my favorite brisket recipe and it really does come from my Aunt Sadie s kitchen: Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a little salt, pepper, garlic powder and lots b

The following is my favorite brisket recipe and it really does come from my Aunt Sadie s kitchen: Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a little salt, pepper, garlic powder and lots b

I just have to pass this along to you. I don t want you to prepare this bec none of us need the bad cholesterol ingredients. I just wanted you to have pleasure of reading it. Saute liver, one chopped onion, and celery in generous amount of chicken >> fat; cooking until b

Serves: 6 Cooking time: 1 to 1 1/4 hours Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 minutes. On a floured board roll out each ball of dough very thinly. Cut into 5 m

Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth bu

Recipe by: Bob Wells 326 <[email protected]> Making the filling: Place meat into the pan, stir over low heat until meat is well browned. Drain off any surplus fat. Add crumbled stock cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simme

Preheat oven to 350F. Remove rind from pork and trim fat to make a 1 cm layer. Roll and tie the meat. Weight pork and calculate cooking time, allow 25 30 mins. per 500 gr. Place meat in roasting pan. Roast pork for 30 mins. Combine coffee, 1/4 c. cream, 1/4 c port &

1>. Cut liver into chunks and place into blender until all meat has been pureed. Soak the roll or bread in water until soft, squeeze out the surplus moisture and finely mince or grate. Cream the butter with the other ingredients, finally adding sufficient breadcrumbs to make

Mix all sauce ingredients together. Use as a basting sauce for the meat. The pork has to be barbecued that is, cooked long and slow over a real wood fire, preferably hickory. Temp should be around 220 degrees, and it takes at least 1 1/2 hours per pound, or until