Roast lamb with potatoes

Ingredients

3 garlic cloves
1 leg of young spring lamb
salt and pepper
1 lemon; juiced
salt
2 cup -hot water
4 tbsp butter; melted

20 sm potatoes; peeled
2 tbsp tomato paste

How to prepare

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. Roast at 450 f for 1/2 hour.
While lamb is browning, sprinkle potatoes with salt, rub with tomato paste, and let stand for a few minutes. Add potatoes to the baking pan with the water and lower oven temperature to 350 f. Turn and baste the potatoes occasionally during the roasting period. When lamb is done, remove to hot serving platter and keep warm. Increase oven temperature to 425 f and brown potatoes for 20 minutes longer.

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Green mountain maple barbecued chicken

Ingredients

3 tbsp pure maple syrup
3 tbsp chili sauce, bottled
1 tbsp cider vinegar
2 tsp dijon mustard
4 boneless chicken thighs
1 tbsp vegetable oil

How to prepare

Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar and mustard in sm saucepan until well blended. Brush chicken with oil, season with salt and pepper. Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 10 minutes. Serve immediately. Bon appetite, 6/95

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Fried Eggplant Sandwiches

Ingredients

1 eggplant
salt
6 oz mozzarella cheese (not grated)
1/2 tsp yeast
1 1/2 cups warm water (105-115 F)
2 cups plain flour
pepper to taste
4 1/2 tsp oil
1 lg egg white
oil for frying

How to prepare

Slice the eggplant into 1/4″ rounds. Sprinkle with salt and let drain in a colander for about an hour. Slice the mozzarella into thin slices and trim to the shape of the eggplant slices. Sprinkle the yeast over the warm water and stir until is dissolved. Whisk in 1 1/2 cups flour and the pepper until smooth. Keep at room temp for 30 min. Rinse and pat dry the eggplant slices. Fry them in batches using 1 tsp oil per batch over med heat about 2 min per side. Remove to paper towels to drain while you finish the other slices. Place a cheese slice between each two eggplant slices (like a sandwich). Press firmly together and dip in the remaining flour to coat both sides. Beat the egg white until stiff (but not dry) peaks form. Fold into the yeast mixture. Heat oil (about 1 inch deep) in a lg frying pan. Dip 1 eggplant sandwich into the batter at a time and place in the hot oil. Fry 4-6 at a time for 1-2 minutes per side until light brown. Place on paper towels to drain oil until all are done. Serve hot. These are great with a horseradish type dressing on top! Depending on the size of the eggplant, this could make 6-12 sandwiches.

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Italian Bread 1

Ingredients

2/3 C Water
3/4 Tsp Salt
2/3 Tsp Sugar
2 C Bread Flour
1 1/2 Tsp Active Dry Yeast

How to prepare

You didn’t mention the size of your breadmaker, so I’m going to figure
it’s the 1lb loaf (I have a panasonic). Anyway, I’ve used this recipe
at least a dozen times and I’ve never had a failure. I USE ONLY
PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my
father and brother work for the company. Here goes:

allways put water in first and then add the dry ingredients with the
yeast on top. I use the NORMAL setting (3.5 hours) on mine

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English country house lemon curd

Ingredients

6 tbsp unsalted butter, cut up
6 tbsp sugar
3 lg egg yolks
3 tbsp freshly squeezed lemon juice

How to prepare

Combine ingredients in the top of a double boiler, or use an earthenware bowl placed Over (but not touching) simmering water cook, stirring, until mixture thickens and Coats the back of a spoon, 6 or 7 minutes pour through a fine mesh strainer into a Sterilized glass jar cover airtight and refrigerate when cold (mixture will thicken As it cools) use within 4 weeks makes approximately 1 cup.

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Crockpot spanish rice

Ingredients

1 1/2 lb ground beef, browned & drained
1 med onion, chopped
1 green pepper, chopped
14 1/2 oz tomato, whole, or
2 lg tomato, sliced & quartered
16 oz tomato sauce

3/4 cup water
2 tsp chili powder
2 tsp worcestershire sauce
1 1/2 tsp salt
3/4 cup rice, converted, raw

How to prepare

Stir all ingredients together. Cover and cook on low 7 to 9 hours (high 3 hours).
Yield: 6 servings

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Highliner’s salmon chowder

Ingredients

1 lb salmon fillets, boneless & skinless
1 cup onion, chopped
1 cup potato, diced
1/4 cup celery, chopped
1 tbsp polyunsaturated margarine
2 tbsp water
2 tbsp flour

1/4 tsp white pepper
1/4 tsp dried dill weed
1 can (8 oz) stewed tomatoes
2 cans (13 oz ea) evaporated skim milk
1 cup part-skim mozzarella cheese, grated
2 tbsp parsley, chopped

How to prepare

1. Cut salmon into 1″ pieces; set aside. 2. In saucepan saut

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Cajun prime rib

Ingredients

4 lb prime rib roast (10-1/2 lbs)
1/4 cup garlic powder
2 onions, thinly sliced
1/4 cup salt
1/4 cup black pepper
Seasoning mix
1 tbsp plus 1 tsp, salt
1 tbsp plus 2 tsp, white pepper
1 tbsp plus 2 tsp, fennel seeds
1 tbsp plus 3/4 tsp, black pepper
2 1/2 tbsp dry mustard
2 1/2 tbsp ground cayenne pepper

How to prepare

Remove fat cap off top of meat (butcher can do this for you) and save. Place the Roast, standing on the rib bones, in a very lg roasting pan. Then with a knife Make several dozen punctures through the silver skin so seasoning can permeate meat Pour a very generous, even layer of black pepper over the top of the meat (the Pepper should completely cover it), repeat with the garlic powder, then the salt, Totally covering the preceding layer carefully arrange the onions in an even layer On top so as not to knock off the seasoning place the fat cap back on top Refrigerate 24 hours bake ribs in a 550f oven until the fat is dark brown and crispy On top, about 35 minutes remove from oven and cool slightly refrigerate until well Chilled, about 3 hours (this is done so the juices will solidify and the steaks can Be cooked rare ) remove fat cap and discard with the blade of a lg knife, scrape Off the onions and as much of the seasonings as possible and discard then with a Long knife, slice between ribs into 6 steaks (4 will have bones), trim the cooked Surface of meat from the 2 pieces that were on the outside of the roast season and Cook in your favorite way for steaks To blacken the steaks: Combine the ingredients of the seasoning mix thoroughly in a sm bowl, you will Have about 8 tbsp sprinkle the steaks generously and evenly on both sides with the Mix using about 4 tsp on each steak and pressing it in with your hands heat a cast Iron skillet over very high heat until it is beyond the smoking stage and you see White ash on the skillet bottom-at least 10 minutes (the skillet cannot be too hot For this method ) place one steak in the hot skillet (cook only one side at a time) And cook over a very high heat until the underside starts to develop a heavy, black Crust, about 2 to 3 minutes turn the steak over and cook until the underside is Crusted like the first, about 2 to 3 minutes more repeat with the remaining steaks Serve each steak while piping hot (*note*: if you don’t have a commercial hood vent Over your stove, this dish may smoke you out of the kitchen it’s worth it! But you Can also cook it outdoors on a gas grill, a charcoal fire doesn’t get hot enough to “blacken” the steak properly yield: 6 servings

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Pickled beets

Ingredients

2 cup sugar
1 tbsp whole allspice
1 1/2 tsp salt
2 sticks cinnamon
3/2 cup vinegar
1 1/2 cup water
3 qts peeled, cooked sm beets

How to prepare

To cook beets, wash and drain them first leave 2″ of stems and the tap roots cover With boiling water and cook until tender rinse and let cool until you can just slide The skins off combine all ingredients except beets simmer 15 minutes pack beets into Sterilized jars, leaving 1/2″ head space (cut lg beets in half if necessary ) remove Cinnamon and bring liquid to boiling pour the liquid, boiling hot, over the beets, Leaving 1/2″ head space adjust caps allow jars to cool and store in refrigerator, Allowing 2-3 weeks for flavor processing if canning, process pints and qts 30 Minutes in boiling-water bath yield: about 6 pints.

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Roasted red pepper sauce

Ingredients

6-8 large red bell peppers
3 heads of garlic
8 oz canned crushed tomatoes or 2 roasted tomatoes
red wine or basalmic vinegar
salt, pepper and cayenne

How to prepare

Roast 6-8 large red bell peppers by placing them under your broiler until completely black and charred. Place them in a brown paper bag for a couple of minutes, then remove them one by one, rub off the black charred skin. Seed and tear into a few pieces. If possible, save the juices that come out of the peppers.
Bake 3 heads – around 30 cloves – of garlic at 350

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