Title: Minty Lamb Burgers
Categories: Hamburgers
Yield: 4 servings

1 lb Ground lamb
1 sm Onion, coarsely grated
1 t Finely minced garlic
1/4 c Chopped fresh mint
Salt to taste
Freshly ground black pepper
-to taste
4 Toasted hamburger buns
4 sl Tomato (for garnish)
1/3 c Plain nonfat yogurt, drained
-(for garnish)

If you are tired of beef yet looking for a great-tasting burger,
here’s a splendid choice, easily mixed up with lots of fresh mint,
onion and garlic. The fresh mint is essential for an exciting burst
of flavor in these luscious patties. Chop the leaves coarsely with a
good, sharp knife so that they will stay nice and green. For a
garnish, nothing goes better than plain yogurt and ripe tomato
slices. Drain the yogurt through a strainer lined with cheesecloth
for one hour before serving.

1. Prepare hot coals for grilling.

2. Place the ground lamb in a bowl and mix well with onion, garlic and
chopped mint, being sure not to overmix. Season to taste with salt and
pepper. Gently form the mixture into 4 patties.

3. Grill the burgers over hot coals, 3″ from heat, for about 4
minutes per side for rare meat or 5 minutes per side for medium-rare.

4. Serve the lamb burgers immediately on buns topped with a tomato
slice and a dollop of yogurt, if desired.

Per serving (with tomato and yogurt garnishes): 363 calories, 18 grams
fat, 76 milligrams cholesterol.

MMMMM

Butterscotch Delights

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup brown sugar
1 cup shortening
2 teaspoons vanilla
1 cup sugar
2 eggs
2 tablespoons milk
2 cups flour — sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oats — uncooked

Cream together sugars and shortening. Blend in eggs, vanilla and milk. Sift to
gether flour, baking soda, baking powder and salt. Add all at once to egg mixt
ure. Beat until smooth. Add oats. Drop by teaspoon onto greased cookie sheet
. Bake at 350 degrees for 8 to 10 minutes.

From Mom’s Recipes

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: Amaretti
Categories: Cookies
Yield: 48 servings

2 c Whole unblanched almonds
Toasted
1 1/4 c Sugar
2 1/2 tb Flour
1/4 ts Salt
4 Egg whites
2 ts Almond extract

Pre heat oven to 300 degrees. Line a cookie sheet with aluminum foil.
Butter flour it. Combine almonds, sugar, flour and salt in food
processor. Process till fine. Transfer to bowl. Stir in egg whites
and almond extract. Drop batter by teaspoonful onto sheet 1 1/2
inches apart. Bake 20 minutes or until dry. Let cool slightly on
sheet then transfer to rack. Cool completely. Store in airtight
container.

MMMMM

PEAR HALVES A LA MODE

Recipe By : DESSERT SHOW #DS3008
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint frozen vanilla yogurt
2 pear halves
Chocolate syrup

Place pear half in a dessert cup. Fill center with a scoop of frozen yogurt.
Drizzle chocolate syrup
on top and serve immediately.

– – – – – – – – – – – – – – – – – –

Lemon Drop Cookies

Recipe By : The Christmas Cookie Book
Serving Size : 45 Preparation Time :0:00
Categories : Cakes And Cookies Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
1/2 cup sugar, confectioner’s
1 egg yolk
2 tablespoons lemon juice
1 lemon zest — grated
2 1/4 cups flour
sugar
***Glaze***
1/4 cup sugar, confectioner’s
1 tablespoon lemon juice
drop red food coloring — whisk together till

Preheat oven to 350*. Line cookies heets with parchment paper.
In a large bowl cream the butter and confectioners sugar with an electric
mixer, add the egg yolk, lemon juice, and zest and beat until smooth. Add
the flour and beat until well combined.

Form the dough into 1 inch balls and place them about 2 inches apart on the
prepared sheets. Flatten each ball with the bottom of a glass dipped into
granulated sugar to keep it from sticking to the dough. Bake the cookies in
the middle of the oven for about 13 minutes, or until barely golden.
Transfer to wire racks. As soon as they are cool enough to handle, dip the
top of each cookie in lemon glaze and allow to cool completely. store in
airtight containers for up to 1 week or in the freezer for up to 2 months.

– – – – – – – – – – – – – – – – – –

14-Carat Cake with Vanilla Cream Cheese Frosting

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Sugar
2 teaspoons Baking powder
1 1/2 cups Oil
1 1/2 teaspoons Baking soda
2 cups Raw carrots — grated
1 teaspoon Salt
1 can Crushed pineapple — drained
2 teaspoons Ground cinnamon
1/2 cup Chopped nuts
Eggs
—–VANILLA CREAM CHEESE FROSTIN—–
1/2 cup Butter
1 teaspoon Vanilla
1 package Cream cheese — softened
1 pound Powdered sugar — sifted

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs
and add sugar. Let stand until sugar dissolves, about 10 min. Stir in
oil, carrots, drained pineapple and nuts. Turn into 3 greased and floured
9″ round cake pans or 1 (13×9) pan and bake at 350F 35 to 40 min for layer
pans and about 55 min for rectangular pan, or until cake springs back when
lightly touched. Cool in pans about 10 min, then turn onto wire racks to
cool completely.
To make frosting combine butter, cream cheese and vanilla in large bowl
and beat until well blended. Add powdered sugar, gradually, beating
vigorously. If too thick, thin with milk to spreading consistency. Frost
between layers, Top and sides of layer cake. Frost top and sides of sheet
cake.

– – – – – – – – – – – – – – – – – –

RIVEL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1/2 ts Salt
1 ea Egg, well beaten
1 x Broth, chicken
1 x *or:
1 x Broth, beef
1 c Corn, crushed

Combine the flour, salt and beaten egg and mix
together with the fingers until mixture is crumbly.
Pour this mixture into the broth, add the corn and
cook about 10 minutes. The rivels will look like
boiled rice when cooked. Source: Pennsylvania Dutch
Cook Book – Fine Old Recipes, Culinary Arts Press,
1936.

– – – – – – – – – – – – – – – – – –

Title: County Fair Banana Cream Pie
Categories: Pies
Yield: 8 servings

———————————-NUT CRUST———————————
2 c pecans
1 c butter,softened
3 c flour
1 ea egg,beaten
1/2 c sugar

——————————CHOCOLATE LAYER——————————-
1 c chocolate chips
1 ea stick unsalted butter
1 tb light corn syrup
1 ts vanilla

——————————-BANANA CUSTARD——————————-
1 c milk
4 ea egg yolks
1 c sugar
5 tb flour
3 tb unsalted butter
1 tb rum or 1 tsp. vanilla
2 ea bananas
1 juice of 1/2 lemon
2 c heavy cream
1 chopped pecans,optional

For the crust: Chop pecans very fine,preferably in a food processor
fitted with a metal blade.Place in bowl with other crust ingredients
and mix until well blended.Divide in half and press into the bottom
of 2 pie pans.Chill 30 minutes.
Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely.
For chocolate layer:Melt chocolate with butter and corn syrup in the
top of a double boiler set over hot,not boiling water.Stir
frequently. Remove from heat and cool,then stir in vanilla.Divide
between cooked pie crusts and spread evenly.
For Filling:Heat milk in a medium size saucepan over medium heat to
scald.Beat the egg yolks and gradually add sugar.Then beat in flour.
Gradually stir in hot milk.Transfer to medium saucepan and
cook,stirring constantly over medium high heat (use a whisk).The
mixture will lump as it begins to thicken.Bring the mixture to a boil
and boil 1 minute,stirring constantly.Remove from the pan from heat
and continue to stir until the mixture is smooth.Then,beat in butter
and optional rum.Cool to room temperature.
Peel the bananas,slice very thin and toss with lemon juice.Whip 1
cup of the cream until it is firm but not stiff.Mix about 1/4 of the
cream into the cooled egg mixture to lighten it,then fold the
remaining cream and bananas into egg mixture.Fill the pastry shells
with banana cream and smooth to even.Beat remaining cream until
stiff. Spoon around edge of the pies and sprinkle with chopped
pecans,if desired.Makes 2 pies.

—–

CHEF DENNIS’S ALBONDIGAS SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Jo Ferry cmsj69b
2 lb Lean ground beef
1/2 ts Garlic powder
1/2 ts Ground cumin
1 pn Oregano
1 pn Cilantro
3 oz Butter
1 c Tomatoes — diced
1/2 c Green chilies — diced
4 Cloves garlic — chopped
2 Med. onions — chopped
1 lb Green cabbage — chopped
1 Med. zucchini — finely diced
1/2 Bunch of cilantro
3 qt Beef broth
Salt and pepper — to taste
Chopped cilantro

This recipe is from the mystery “The 27* Ingredient
Chili Con Carne Murders” by Nancy Pickard and Virginia
Rich.
In a mixing bowl, mix ground beef,garlic powder,
cumin, oregano and cilantro. Shape into 1-oz meatballs.
In a large pot, saute in the butter, the tomatoes,
chilies, garlic, onions, cabbage, zucchini, and
cilantro. Add the beef broth. Just before the broth
comes to a bil, add the meatballs, one at a time. Add
salt and pepper to taste. Simmer for 30 minutes. Top
with chopped cilantro just before serving.
Note: This is even better the next day.

– – – – – – – – – – – – – – – – – –

CHILI BEAN SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Mexican Main dish
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Pinto beans
8 c Boiling water
1 t Garlic salt
1 t Onion salt
1/4 ts Thyme
1/4 ts Marjoram
10 1/2 oz Can beef broth
16 oz Can tomatoes
1 pk (1-5/8 oz)chili seasoning mx
1 c Hot water

Rinse, sort and soak beans overnight. drain and empty
them into a large pot; add boiling water, garlic and
onion salts, thyme and marjoram. Cover and simmer
until beans are tender, about 3 hours. (Don’t let
beans boil dry;add hot water as needed.) Spoon out 3
cups of cooked beans to use another day in another
way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend
flavors.

– – – – – – – – – – – – – – – – – –