Title: LAMB PASTA E FAGIOLI
Categories: Meats, Italian, Pasta, Main dish
Yield: 8 servings

1/4 c Virgin olive oil; PLUS
2 tb Virgin olive oil
2 lb Boneless lamb stew meat
1 Celery stalk; finely minced
1 sm Carrot; finely minced
1 tb Finely minced garlic
6 c Veal, lamb or chicken stock
3/4 c Dried flageolet beans
-=OR=- Red kidney beans
4 Sprigs fresh oregano
-=OR=- Marjoram, -=OR=-
1 tb -Dried Marjoram
4 Plum tomatoes
3/4 c Uncooked elbow macaroni

———————————-GARNISH———————————-
1/2 c Grated Parmesan cheese
-=OR=- Romano cheese
1 sm Onion; finely minced
Freshly ground pepper
Virgin olive oil

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return
the meat to the pot. Add the stock and beans. Bring to a boil, add the
marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is
cooked and the beans are tender. Meanwhile, using a small paring knife, cut
off tip and stem of the tomatoes. Remove the seeds and core, leaving only
firm, outer pulp. Slice one side of each tomato and lay it flat on work
surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across
into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to
the casserole, replace in oven, and cook, covered, another 20 minutes, or
until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer
grated cheese, minced onions, ground pepper and olive oil as garnishes at
the table.

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Title: Tomato Gravy
Categories: Misc., Gravy, Sthrn/livng
Yield: 6 servings

8 md Tomatoes; peeled
1 tb Sugar
3/4 ts Salt

Cut tomatoes into quarters; put in a saucepan, and bring to a boil.
Remove from heat; put through a food mill, or blend well in an
electric blender. Add sugar and salt. Return mixture to saucepan,
and simmer until thick. Serve over dried peas or beans.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy
Coleman.

MMMMM

Title: Wilted Greens
Categories: Vegetables
Yield: 4 servings

3 ea Sl Bacon
1 ea Onion, chopped
1/4 c Vinegar, white wine
1 ts Sugar
1 ts Prepared mustard
1/2 ts Horseradish
1/2 ts Salt
1 ds Pepper
1 lb Greens, leaf lettuce, escaro

Fat grams per serving: Approx. Cook
Time: :09 Place bacon and onion in 8 cup casserole.
Cover with lid. Cook at High 5 to 6 minutes or until
bacon is lightly browned; stir once. Add vinegar,
sugar, mustard, horseradish, salt and pepper, stir.
Add greens cut into bite size pieces; toss well. Cook
at high 2 to 3 minutes.

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Hot Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon cocoa
1/2 cup skim milk
2 packets Equal=AE sweetener

Mix cocoa and 2 teaspoons of milk until smooth.
Add remaining milk and microwave until hot (1 – 1 1/2 minutes).

Let rest a minute or two. Add Equal.

Title: Caramel icing
Categories: Cakes Londontowne
Servings: 1

2 c Brown sugar 1 c White sugar
1 T White syrup 1 c Cream
1 t Vanilla

Cook together all ingredients except vanilla until mixture forms soft ball
when dropped into cold water. Add vanilla and stir until desired
consistency to spread.

Mrs. Charles E. Phillips

—————————————————————————–

Title: Diane’s Sugar Cookies
Categories: Cookies
Yield: 6 servings

3 1/2 c Sifted flour
2 1/2 ts Baking powder
1/2 ts Salt
1 1/2 Cubes sweet butter (6 oz)
2 ts Vanilla
1 1/2 c Granulated sugar
2 Eggs
1 tb Milk
2 tb Sour cream
1 Lemon; grated rind only

Sift together flour, baking powder and salt. Cream butter, sugar,
sour cream, lemon peel and beat well. Add eggs, one at a time, and
then milk. Gradually, add the sifted dry ingredients, scraping the
bowl as necesary with a rubber spatula and beating only until
thoroughly mixed.

Divide dough into 2 halves. Wrap each atch with foil or plastic wrap
and chill in refirgerator for 3 hours or longer. Do not place dough
in freezer.

Preheat oven to 400~. Place one batch of dough on lightly floured
pastry cloth. Turn dough to flour all sides and roll out to desired
thickness. For very large cookies, 1/4-inch. Cut the cookeis as you
wish. Transfer cooies to ungreased cookie sheets. If cookies are
large and thick, place at least 2 inches apart. Sprinkle the tops of
the cookies generously with granulated sugar.

Bake until the cookies are lightly browned. Large, thick cookies
will need to bake for 10-12 minutes. Transfer cookies to racks for
cooling.

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Almond Grape Chicken Salad

Recipe By : Janet Baker
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds boneless skinless chicken breasts — cooked
1 cup mayonnaise or salad dressing
1/2 cup sour cream
1 cup green grapes — halved
1 1/4 cups toasted almonds
White pepper
salt

Cut cooked chicken breast meat into 1/2 inch cubes and set aside. Blend
mayo and sour cream in a bowl. Season with salt and pepper as needed.

Add cubed chicken meat, grapes and almonds and mix lightly, coating chicken.
Stir gently until blended. Refrigerate 1 hour. Can serve with lettuce
instead of bread.

If the salad is too dry, add more mayo.

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Date: Mon, 11 Apr 94 17:06:55 PDT
From: J. Ari Kornfeld

HIBISCUS “COOLER”
– makes a little over 64oz (2 quarts = 2liters)

64 oz water
3 TB whole hibiscus flowers
12 oz can apple juice concentrate

– boil water with hibiscus
– turn off flame and let it suffuse (?) for a while
– pour tea and apple juice concentrate into container
– refrigerate

Usually there is around a cup extra tea which I drink warm with a
little honey.

You don’t have to use “heaping” TBs of hibiscus.

Sweet Potato Pie No. 2750 Yields 1 9″ Pie

1 9″ Premade Pie Crust 1/4 tsp Cloves, Ground
1/2 Cup Sugar 1/4 tsp Allspice
1/4 Cup Molasses 2 Cups Pureed Sweet Potatoes
1 Pinch Salt 1 Cup Half Half
1 Tbls Lemon Juice – Whipped Cream
3 Eggs, Separated – Rum or Rum Flavoring
1/2 tsp Cinnamon

Preheat the oven to 425 degrees.
Place the pie crust in the pie pan.
Combine the sugar, molasses, salt, lemon juice, egg yolks and all the spices.
Beat until smooth.
Beat in the sweet potato puree and the half half.
Beat the egg whites until stiff peaks form.
Fold the egg whites into the sweet potato mixture.
Pour into the prepared pie shell.
Bake for 10 minutes.
Reduce the oven temperature to 350 degrees.
Bake until the custard is set (35-40 minutes).
Add rum or rum flavoring to taste to the whipped cream.
Serve the pie garnished with the flavored whipped cream.

Texas Style Dry Rub

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 TBS Salt
1/2 TBS White Pepper
1 TBS Celery Salt
3 TBS Paprika
2 TBS Black Pepper
1/2 TBS Garlic Powder
2 TBS Chili Powder
1/2 TBS Lemon Peel — (Zest)
1 TBS Cayenne Pepper
1 TBS Dry Mustard

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