Lamb, Artichoke and ROasted Potato Salad

Recipe By : NY Times 5/21/95 Molly o’Neill
Serving Size : 6 Preparation Time :0:00
Categories : Meat Salad
Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———— The Potatoes — ——————–
2 1/2 pounds small red popatoes — quartered
1 tablespoon olive oil
3 teaspoons fresh rosemary — chopped
1 teaspoon kosher salt — plus more to taste
freshly ground pepper — to taste
———— The Lamb — ——————–
1 teaspoon olive oil
8 lamb loin chops — boned and trimmed
2 1/2 tablespoons lemon vinaigrette — see recipe
1/2 teaspoon kosher salt
freshly ground pepper — to taste
1 teaspoon Italian parsley — chopped
———— The artichokes — ——-
18 ounces frozen artichokes hearts — cooked and cooled
4 large fresh artichoke hearts, raw — very thinly sliced
10 ounces frozen baby lima beans — cooked and cooled
2 cloves garlic — peeled and minced
1/4 cup lemon vinaigrette — see recipe
2 teaspoons italian parsley — chopped
1 teaspoon kosher salt
freshly ground pepper — to taste
12 cups salad greens
3 tablespoons lemon vinaigrette — see recipe
1 1/2 cups imported black olives
1 1/2 cups Parmesan cheese — shaved

1. Preheat the oven to 425 degrees. Place the potatoes in a roasting pan and
toss with the olive oil and 2 teaspoons of rosemary. Roast until tender,
stirring from time to time, about 30 minutes. Let cool. Place in a bowl and
toss with the salt and pepper. Garnish with the remaining rosemary.

2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add
the lamb and sear on all sides until medium-rare, about 4 minutes. Remove from
the skillet and cool. THinly slice the lamb and toss with the vinaigrette,
salt and pepper. Place ona platter and garnish with parsley.

3. Place the cooked and raw artichokes, lima beans and garlic in a bowl and
toss with the 1/4 cup vinaigrette. Toss in the parsley, salt and pepper.

4. Place the salad greens in a large bowl and toss with the 3 tablespoons
vinaigrette. Place the olives and Parmesan in separate bowls. Pass the dishes
separately, letting guests build their own salads.

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NOTES : Assembly Required- this recipe for a summer party where guests
assemble their own salad…Have platters of roast lamb with potatoes and
marinated artichokes. Of course, plates of marinated mushrooms, roasted
peppers, sliced tomatoes, cucumbers and cheese enable the guest to further
customize the meal.
THese are foods that people like to eat in summer. Tasty, appealing and
stylish.
One proviso: Group efforts tend to need reinforcement, like a sumptuous
dessert.
Mis-typed by Jane Rosenberg-Coombs 9/9/96

Chilled Curried Pumpkin Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C. butter (1/2 stick)
1 Large white onion — sliced
3/4 C. sliced green onion — white part only
1 Can pumpkin — (16 oz.)
4 C. chicken stock or broth
1 bay leaf
1/2 Tsp. sugar
1/4 Tsp. curry powder — (1/4 to 1/2)
few springs parsley
2 C. milk — half half or
whipping cream
salt and freshly ground pepper

Melt butter in 4 to 6 quart saucepan over medium high
heat. Add onion and saute until soft and golden brown. Stir
in pumpkin, stock, bay leaf, sugar, curry powder, nutmeg and
parsley. Bring to simmer, then reduce heat and continue
simmering uncovered for 15 minutes, stirring occasionally.
Transfer soup in batches to blender or food processor and
puree. Return to saucepan and add milk, and salt and pepper to
taste. Simmer 5 to 10 minutes, but do not allow to boil.
To serve hot, ladle into individual bowls. Float dollop
of cream on each and sprinkle with paprika. Top with chives.
To serve cold, chill soup thoroughly then ladle into individual
bowls. Float tomato slice on top, cover with dollop of cream,
and sprinkle with minced chives.
Garnishes: 1/2 cup whipping cream, sour cream or
yogurt; 1/2 cup minced chives or green onion; paprika ; 8 thin
tomato slices (for chilled soup).

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Title: Beer Biscuits
Categories: Breads Quick
Servings: 4

2 c Unbleached Flour
3 t Baking Powder
1 t Salt
1/4 c Shortening
3/4 c Beer

Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistency. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 – 12 minutes or until golden
brown.
Makes 12 to 15 biscuits.

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BROCCOLI BUD SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Small carrot, sliced
1 Stalk celery, sliced
1 Small onion, chopped
1 Garlic clove, minced
1/2 ts Marjoram
1/4 ts Basil
1/2 c Chicken or vegetable stock
2 c Skim milk
2 c Coarsely chopped broccoli
1/2 c Cooked macaroni
Dash nutmeg
1 c Low-fat yogurt (garnish)

Place carrots, celery, onions, garlic, marjoram, basil
and stock in medium size saucepan. Bring to boil,
reduce heat, cover, simmer for 10 minutes. Add the
milk and broccoli. Return to boil, reduce heat, cover
and simmer for 5 to 7 minutes or until broccoli is
tender. Add macaroni and nutmeg and heat through.
Remove some broccoli buds from the soup and set aside.
Place remaining soup in a blender and process on low
speed, until the soup is smooth. Return soup to pot
with reserved broccoli buds and heat through.

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CREAM CHEESE AND MUSHROOM ENCHILADAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, minced
1 Garlic clove, minced
2 tb Vegetable oil
1 cn Tomatoes (28 oz.), chopped
1 c Picante sauce
2 ts Chili powder
2 ts Coriander, ground
1/2 ts Cumin, ground
12 oz Mushrooms, sliced
1 pk Cream cheese (8 oz), cubed
1/4 c Green onions, sliced
8 Whole wheat tortillas
3/4 c Monterey jack, shredded
Sour cream
Shredded lettuce
Picante

Cook onion and garlic in the oil. Stir in the
tomatoes, picante ,1 tsp. chili powder, 1 tsp.
coriander and the cumin. Simmer for 15 minutes.

In a 10″ skillet, cook the mushrooms with remaining
chili powder and coriander until the mushrooms are
tender and the liquid evaporates.

Remove from heat and stir in the cream cheese. Stir
in 1/4 cup of the picante mixture and the green onions.

Spoon 1/3 cup of mushroom mixture down the center of
each tortilla.

Roll up and place seam side down in a greased 12 x
7-inch pan. Spoon remaining picante mixture over the
enchiladas. Cover tightly with foil and bake at 350
F. for 20 minutes. Remove from oven and top with
cheese. Serve with sour cream, lettuce and additional
picante.

Adapted from a recipe from Pace Picante.

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Hanukah Roly Poly

Recipe By : Felicia Pickering
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Dough:
3 eggs
1 cup sugar
1 cup oil
1/4 cup orange juice
Zest of 1 orange
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons baking powder
4 cups (to 5 cups) all-purpose flour
–Filling:
6 tablespoons (+ or -) granulated sugar
3 teaspoons (+ or -) cinnamon
1 cup raisins, plumped and well dried
1/4 cup strawberry or apricot jam — warmed
1 cup chocolate chips
1 1/2 cups Gummy Bears
1 cup coconut shreds — sweetened
1 1/2 cups walnuts or pecans — finely chopped
–Garnish:
1 egg — beaten
Coarse or granulated sugar

Line 2 baking sheets with parchment paper (using parchment paper is
imperative for this recipe because of the sweet, sticky syrup that may
leak out). Preheat oven to 350 F.
In a large mixing bowl, stir together the eggs and sugar. Stir in oil,
orange juice, orange zest, vanilla and salt. Fold in baking powder and
flour to make a soft dough. (If you are not sure how much flour is enough,
more can be added on your work board when the dough is rolled.) Divide
dough in three sections. On a well-floured board, roll one section at a
time into a 10-by-12-inch rectangle. If dough seems too soft, add a little
more flour, as required, on the worktable.
On each rolled-out section of dough, spread one-third of the ingredients
in this order: sugar and cinnamon, then jam, raisins, chocolate chips,
Gummy Bears, coconut and chopped nuts.
Starting at the end nearest you, gently roll up pastry into a jelly-roll-style
log. Paint with egg wash and sprinkle with sugar. Prepare the remaining
dough sections in the same fashion.
Place the three logs on a baking sheet. Brush with the beaten egg, then
sprinkle with coarse or regular sugar. Bake until Roly Poly is nicely
browned, around 25 to 28 minutes. Remove from oven, let cool on baking
sheet, then remove to a board. Cut into 1/2-inch slices.

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DROP BISCUITS (USING BISCUIT MIX)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Biscuit mix (see recipe)
1/3 c Water

8 biscuits 96 calories per biscuit

1. Preheat oven to 425øF (hot).

2. Lightly grease baking sheet.

3. Stir mix and water together. Mix well.

4. Drop dough by tablespoon onto baking sheet to form 8
biscuits.

5. Bake until lightly browned–about 12 minutes.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Title: SPINACH DIP #3
Categories: Dips
Yield: 1 servings

1 pk (10-oz) frozen chopped
Spinach thawed and drained
1 1/2 c Sour cream
1 c Reduced calorie mayonnaise
1 pk (1.4-oz) vegetable soup and
Recipe mix
1 cn (8-oz) water chestnuts
Drained and chopped opt.
3 Chopped green onions

Stir all ingredients until well mixed. Cover; chill.

—–

Orange Oatmeal Cookies

Recipe By : Oprah
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Fruits
Low Calorie Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Whole Egg Whites
1 Banana
1/2 Cup Orange Juice, Frozen Concentrate — thawed 1/2
Cup Honey
1 1/2 Cups Oatmeal
1 Cup Flour — All-Purpose
1 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
1/4 Cup Walnuts — chopped
1/2 Cup Golden Raisins
1/2 Teaspoon Orange Zest

Preheat oven to 350. Place egg whites, banana, and orange juice in
blender, blend 60 seconds or until banana is incorporated. Pour into
large mixing bowl, and add honey. Put in oatmeal and flour and mix.
Add baking soda and cinnamon. Mix ingredients using a wooden spoon.
Aflter the flour is mixed in add walmuts, raisins and orange zest.
Teaspoon prepared cookie dough onto a cookie sheet sprayed with Pam.
Bake for 10 – 12 minutes until cookies are brown.

Calories per Cookie – 55.9
Total Fat per cookie – .4
6%CFF

MISSISSIPPI MUD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
JOYCE ALENSKIS XMXX58B
—–CRUST—–
2 cups GRAHAM CRACKER CRUMBS
1/4 cup SUGAR GRANULATED
1/2 cup BUTTER OR OLEO — SOFTENED
—–FILLING—–
12 ounces COOL WHIP
3/4 cup SUGAR’ GRANULATED
8 ounces CREAM CHEESE — SOFTENED
1 SMALL PKG INST. CHOCOLATE
1 Small pkg inst. butterscotch
3 cups MILK

METHOD: THOROUGHLY BLEND CRUST INGREDIENTS IN CUISINART. PRESS FIRMLY IN BOTTOM
OF PAN.BLEND TOGETHER HALF OF THE COOL WHIP, SUGAR, AND CREAM CHEESE. SPREAD
MIXTURE ON TOP OF CRUST. WHIP TOGETHER THE PUDDINGS AND MlLk AND SPREAD ON TOP
OF CREAM CHEESE MIXTURE. TOP WITH REMAINING COOL WHIP.

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