Title: PIPESTONE LAMB STEW
Categories: Harned 1994, Herb/spice, Main dish, Stews, Veal
Yield: 8 servings

2 Bay leaves
1 lg Bunch fresh thyme sprigs* or
1 ts Dried thyme
4 Allspice berries
4 lb Lamb stew meat with bones
— trimmed
2 md Onions; peeled and halved
— cut in 1/4″ thick slices
6 lg Garlic cloves; peeled
— coarsely chopped
1 1/2 c Dry white wine
1/4 c Prepared horseradish
1/4 c Worcestershire sauce
28 oz Can plum tomatoes
3 md Carrots; peeled**
8 oz Button mushrooms
— stems trimmed
— caps coarsely chopped
3 lg Celery ribs; trimmed***
2 md Waxy potatoes
— peeled and quartered
2 md Russet potatoes; peeled
— cut in eighths
Salt and pepper; to taste

————————–GARNISH————————–
1 sm Bunch Italian parsley
— (opt’l.)

*Strip leaves from the thyme sprigs, to equal abt. 2
tb. of fresh thyme.

**Cut carrots diagonally into 1/2″ thick slices.

***Cut celery ribs diagonally into 1/2″ thick slices.

Tie bay leaves, thyme and allspice berries together in
a piece of cheesecloth; set aside.

Brown lamb on all sides in a large (at least 8 qt.)
heavy stockpot over medium-high heat, 8 to 10 minutes.
Add the onions and garlic and cook, stirring
frequently, until onions begin to turn translucent, 3
to 4 minutes.

Add the cheesecloth bundle, wine, horseradish,
Worcestershire and all the vegetables to the meat,
crushing the tomatoes with your hands or a wooden
spoon. Season generously with salt and pepper. Bring
to a boil, then cover, reduce heat to medium, and cook
until potatoes are tender and lamb is falling from the
bone, about 3 hours. (You can also transfer the stew
to a preheated 350 F. oven and cook it there for the
same amount of time.)

Remove cover and continue cooking the stew until it
has thickened somewhat but is still soupy, an
additional 1 to 1 1/2 hours. Remove the cheesecloth
bundle and season to taste, adding more horseradish if
you like. Mince parsley; sprinkle over stew. Serve
immediately.

Yield: 8 to 10 servings. St. Francis Merlot 1987 goes
well with this.

Note: This is a good dish to prepare a day ahead.
Remove the cheesecloth bundle and refrigerate the stew
overnight. The next day, skim any fat that has
solidified on the surface and reheat the stew. Season
to taste, adding more horseradish if you like.
Garnish with parsley and serve.

Loomis writes: “This recipe comes from Ann Olson,
whose husband, Sherman, raises sheep – and the grains
they eat – on their farm in Danvers, Minnesota. Ann
makes a variety of lamb dishes throughout the year,
and this is one of her favorites. (‘Pipestone’ is the
name of a town in southern Minnesota, the home of a
school where youngsters learn to raise sheep. This
stew, which has evolved over the years, is made there.)

”Horseradish is a curious seasoning for lamb, but it
adds a pleasant bite…Lamb stew meat is often neck
meat, which is some of the most flavorful on the
animal. If you do use neck meat, consider removing
the considerable amount of bone before serving the
stew."

From _Farm House Cookbook_ by Susan Herrmann Loomis.
New York: Workman Publishing Company, Inc., 1991. Pp.
135-136. ISBN 0-89480-772-2.

—–

LILY COOKIES #3

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : Cookies New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cookbook USA
4 1/2 oz. cream cheese
1 c. butter or shortening
2 c. flour

Preparation :
Cream butter and cheese and add flour. Mix well. Roll out to
1/4 inch thickness. Cut with 22 inch round cutter. Roll into
cornucopia by bringing 2 rounded edges together and overlapping.
Press edges gently to shape like a lily. Fill open part with jelly
or jam. Bake at 375 degrees about 15 minutes. Cook and drench with
powdered sugar. Yields 6 dozen.

– – – – – – – – – – – – – – – – – –

Brown Sugar Shortbread Cookies

Recipe By : Nola Restaurant, New Orleans (from “Bon Appetit,” 9/97)
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter — room temperature
1 cup packed light brown sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon

Preheat oven to 325 degrees. Lightly butter 9″ springform pan. Using
electric mixer, beat 1 cup butter in larger bowl until light and fluffy. Add
brown sugar and beat well. Using rubber spatula, mix in flour and salt (do
not overmix). Press dough into prepared pan. Combine sugar and cinnamon in
small bowl. Sprinkle cinnamon sugar over dough. Cut dough into 12 wedges,
using ruler as guide and cutting through dough. Pierce each wedge several
times with toothpick.

Bake until shortbread is brown, firm at edges and slightly soft in center,
about 1 hour. Cool shortbread completely in pan on rack. Remove pan sides.
Recut cookie into wedges.

– – – – – – – – – – – – – – – – – –

NOTES : Can be prepared 2 days ahead. Store in airtight container at room
temperature.

Title: Sparkling Lemon Ice
Categories: Desserts
Yield: 6 servings

1 pk Sugar-Free JELL-O Brand
-Lemon Flavor Gelatin
1 c Boiling water
1 c Lemon-lime seltzer
3 T Lemon juice
1/2 t Grated lemo peel

Prepare gelatin with water, seltzer, lemon juice and lemon peel. Pour
into 9″ square pan; cover. Freeze 3 hours or until firm. Let stand at
room temperature 10 minutes. Beat or process until smooth. Spoon into
6 dessert glasses.

MMMMM

Title: Sailor Frank
Categories: Snacks
Servings: 1

Frankfurter
1 ds Mustard Or Catsup

Use a semi-thawed frankfurter, which is easier to cut. With a knife, make a
straight horizontal slit aboyt 1″ from the top. On both sides of the frank,
make a slit upward so the franks looks like it has 2 arms. From the bottom
of the frank, make a 1″ slit upwards, to make 2 legs. Broil in the oven. As
the frank cooks, the “arms” and “legs” will curl out a bit, making it look
more like a person. When done, remove from oven and decorate with mustard
or catsup. Put on eyes, a mouth, buttons, perhaps shoes, etc. Kids love
this, especially if they can help with the decorating!

MMMMM

Title: Cumin Melba Toast
Categories: Breads
Yield: 2 Servings

2 tb Unsalted butter, melted
1 Garlic clove, sliced thin
-lengthwise
1/2 ts Ground cumin
4 Slices of homemade-style
-white bread

In a small saucepan melt the butter with the garlic
over moderate heat, remove the pan from the heat, and
let the mixture stand for 5 minutes. Stir in the
cumin. Roll each slice of bread as thin as possible
with a rolling pin and trim and discard the crusts.
Brush both sides of the bread with the butter mixture,
discarding the garlic, cut each slice diagonally into
2 triangles, and bake the triangles on a baking sheet
in the middle of a preheated 350øF. oven for 7 to 8
minutes on each side, or until they are browned
lightly and crisp. Cool the toasts on a rack. Serves
2 Typed by Cindy Hartlin Source: Gourmet’s Short
Order.

—–

Title: “Shepherdless” Pie
Categories: family, main dish, wholefoods
Yield: 4

4 oz split red lentils
2 oz pot barley (or pearl barley)
8 oz carrots; grated
1 md onion; finely chopped
1 cn (14oz) tomatoes, chopped
1/2 pt vegetable stock
1 1/2 lb potatoes
6 tb milk
3 oz Cheddar cheese; grated

Put the lentils, barley, carrots, onion, tomatoes and their juice and

stock into a saucepan.

Bring them to the boil, cover the pan, and simmer for 40 minutes or
until
the lentils and barley are soft.

Boil the potatoes in their skins.

Peel them as soon as they are cool enough to handle and mash them with
the
milk and the cheese.

Preheat the oven to Gas Mark 6 or 200~C/400~F.

Put the lentil mixture into a 900ml (1 1/2 pint) pie dish.

Pile the potatoes on top in an even layer.

Make patterns on them with a fork.

Put the pie into the oven for 20 minutes or until the ridges on top
begin to brown.

(Note: you can use low-fat Cheddar for this instead of full-fat
variety)
—–
From a book by Gail Duff, called “Wholefood Cookery for Everyone”, a
Sainsbury cookbook

Warm Broccoli Mushroom Salad

Recipe By : Nathalie Dupree, Quick Meals For Busy Days
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups broccoli florets — fresh or frozen
3 slices bacon — cut in small pieces
3/4 cup onion — finely chopped
2 tablespoons raspberry vinegar
8 ounces fresh white mushrooms — sliced
1/2 teaspoon salt

In a medium saucepan bring 1 inch of water to a boil. Add about 12 ounces
broccoli; return water to a boil. Reduce heat and simmer covered, until
crisp-tender, 2-3 minutes; drain; set aside. In a large non-stick skillet over
medium-high heat cook bacon until nearly crisp, about 4 minutes. Add onion;
cook, stirring frequently, until onion is crisp-tender and bacon is crisp, 3
to 4 minutes. Stir in vinegar; cook, stirring constantly, until vinegar is
reduced by half, about 30 seconds. Add (about 2 1/2 cups) mushrooms, salt and
reserved broccoli; toss to coat. Serve immediately while slightly warm.

Yields 4 to 6 portions; 6 cups
Variation – substitute balsamic vinegar.

Nathalie Dupree Loves Fresh Mushrooms For Quick Meals

Nathalie Dupree’s new cookbook “Nathalie Dupree Cooks Quick
Meals For Busy Days” (Clarkson Potter,February, 1996), is filled with
simple yet elegant “rush hour” recipes and time-savings tips.

To clean mushrooms: Put mushrooms in a plastic bag with two tablespoons of
flour or baking soda, fill the bag 3/4 full of cold water, then quickly shake
and drain. The mushrooms come out free of soil and need only to be patted dry
with a towel.

– – – – – – – – – – – – – – – – – –

NOTES : One of Nathalie’s speedy favorites is Warm Broccoli Mushroom
Salad, a colorful melange she serves as a side dish, or on a bed of
lettuce as a salad. The dressing is a tangy mixture of vinegar and
bacon.

SPICY STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Soups/stews
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Flour
1 t Black pepper
1/2 ts Cayenne pepper
1/2 ts Garlic powder
1/2 ts Cumin
1 lb Stew beef, cut into 1 inch
Cubes
1 tb Vegetable oil
1 md Onion, chopped in large
Chunks
1 t Dried thyme leaves
3 c Beef broth
1 t Hot sauce
2 md Potatoes, cubed
3 Stalks Celery, sliced
3 Carrots, sliced

Combine flour, black pepper, cayenne pepper, garlic powder, and cumin in a
plastic bag. Add meat cubes a few at a time, shaking to coat. Heat oil in a
large saucepan. Add meat and brown. Add onion and thyme. Cook until onion
is tender. Add beef broth and hot sauce and bring to a boil. Reduce heat
and add potatoes, celery, and carrots. Cover and simmer for 1 1/2 hours.
Serves 6.

Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
SHARED BY: Jim Bodle 2/93

– – – – – – – – – – – – – – – – – –

Title: Bell Pepper Rajas
Categories: Appetizers Mexican Cheese/eggs Vegetables
Servings: 6

1/2 ea Green Bell Pepper; *
1/2 ea Red Bell Pepper; *
1/2 ea Yellow Bell Pepper; *
3/4 c Montery Jack Cheese;Shredded
2 T Chopped Ripe Olives
1/4 t Red Pepper; Crushed

* Peppers should be seeded and cut into 6 strips each.
————————————————————————–

Cut bell pepper strips crosswise into halves. Arrange in ungreased
broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches.
Sprinkle with cheese, olives and red pepper. Set oven control to broil.
Broil peppers with tops 3 to 4 inches from heat until cheese is melted,
about 3 minutes.

—————————————————————————–