Stuffed boneless lamb roast

Ingredients

1 boneless lamb shoulder
1 clove garlic, peeled and cut into slivers
2 cups fresh breadcrumbs
2 slices of bacon, chopped
Grated rind of 1 orange
1 egg
1 tsp dried basil
1 tbsp finely chopped fresh parsley
Juice of 1 orange
1 tbsp honey

How to prepare

1. Open the lamb shoulder and spread it flat, skin side down. Make small slits in the meat and insert garlic slivers.
2. In a lg bowl, combine breadcrumbs, bacon, orange rind, egg, basil, and parsley. Spread lamb with stuffing. Roll meat up, tucking in any loose ends. Tie securely in several places with string.
3. On a rack in a roasting pan, roast shoulder in a 325 f oven for about 1 hour, or until meat is just pink. During the last 15 minutes of roasting, brush lamb with orange juice combined with honey. Serves 4 to 6.

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JERRY ELLIOTT’S SPAGHETTI SAUCE

Ingredients

1/2 poundHamburger
1/2 cup Sliced fresh mushrooms
3 Slices chopped bacon
1 teaspoon Salt (or to taste)
1 teaspoon Pepper (or to taste)
1/2 poundItalian sausage
1/4 cup Wine (or to taste)
1 tablespoonOlive oil
1 dash Cinnamon (or to taste)
1 dash Ground cloves (or to taste)
1 Chopped onion
1 Chopped green pepper
1 6 oz can tomato paste
1 2.5# can Ital tomatoes+juic
1 Bay leaf
1/2 teaspoon Basil
Several cloves sliced garlic

How to prepare

Saute bacon and some onion in oil. Then add beef, sausage, green pepper and the rest of the onion. Cook until meat is browned. Then add mushrooms, tomatoes (with juice), bay leaf and seasonings. Simmer for 1 hour. Add tomato paste and wine and simmer for another 30 minutes If your sauce winds up being a little runny, add some more tomato paste or let simmer uncovered till desired consistency is achieved I rarely make this recipe the same way twice. It’s a very forgiving recipe and experimentation is reccommended. Try adding a dash of Worchestershire sauce and/or a dash of bitters. Add some oregano, whatever you like. This recipe also doubles very easily The amount of garlic was purposely vague as I’m one of those people who feel that you can never have enough garlic. If you’re not a garlic-aholic, you probably will only need one clove of garlic.

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Carrot and red pepper soup

Ingredients

The carrot soup 8888
4 tbsp unsalted butter
6 cups water
6 large carrots 1/2″ dice
1/2 half yellow onion 1/4″ dice
1 tsp salt
1/8 tsp freshly ground black pepper

1 1/2 tsp fresh lemon juice
the red pepper soup 8888
2 tbsp unsalted butter
3 medium red bell pepper, diced
2/3 cup water
1/4 tsp salt
red wine vinegar to taste

1/8 tsp freshly ground pepper
garnishes 8888
chopped fresh chervil leaves
creme fraiche (thinned with warm water)

How to prepare

Prepare the carrot soup: melt the butter in a 6-quart stainless steel soup pot. Add 1 cup of the water, the carrots and onion. Bring to a low simmer; cover and stew for 30 minutes. Remove the cover from the pot. The vegetables should be very tender and the water almost entirely evaporated. If not, continue cooking them until they are. Add the remaining 5 cups of water and bring to a boil. In a blender or food processor, puree the soup in batches for 3 minutes each. Season with salt, pepper and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside.
Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bits of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the tines of a fork. Yield: makes 8 servings.

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Egg noodles – makaron

Ingredients

1 large egg
1/4 tsp salt
1 cup flour
1/2 egg shell of water

How to prepare

Mound four on a board. Make hole in center, drop in egg and salt. Mix with knife and add water. Knead until dough is smooth. Flour the board and roll out very thin. Place sheet of dough on a cloth and let dry until not the least sticky and yet not too brittle to handle. Sprinkle the sheet well with flour, fold into a tight roll. Slice the roll in thin threads, toss the threads up lightly on board to dry. Boil in salted water until the noodles rise to the top. Strain and give them a cold water bath. This is a small recipe but egg noodles may be made in quantity and stored in a covered jar.

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Swedish Meatballs

Ingredients

1/2 cup Bread crumbs, dry
2/3 cup Milk or water
1 Egg
2 tsp Onion; minced
1 1/4 ts Salt
1/8 ts Pepper
1/8 ts Nutmeg
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
2 tsp Butter or margarine
1/4 cup water

How to prepare

Stir bread crumbs into milk or water; mix well. Beat in unbeaten egg and minced onion. Add salt, pepper, nutmeg and ground beef; mix thoroughly.
Divide meat mixture into 50 to 60 even portions. Shape into sm balls. Melt butter or margarine in skillet. Add meatballs; brown thoroughly, shaking pan occasionally to keep balls round. Add water; cover skillet. Simmer 20 minutes. Yield: 50 meatballs

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Falafel – deep fried chick pea balls

Ingredients

1/2 cup burghul wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 tbsp cilantro, minced

1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
oil for frying(peanut oil works well)

How to prepare

1) in a deep plate, add wheat and spread out evenly, then add enough water to cover. Let soak until soft, then drain. Set aside.
2) soak torn bread in water, until moistened, then squeeze as much water as possible out of bread. Set aside.
3) in a food processor combine remaining ingredients, process until smooth. Then add wheat & bread and process until well incorporated.
4) let mixture rest for a half hour, then form 1″ balls
5) in a electric skillet set at 400

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Minestrone with cabbage

Ingredients

9 cups homemade beef or chicken
1 1/2 cups dried white beans (great northern or baby limas)
3/4 cup extra virgin olive oil
3 medium onions, sliced thin
3 cloves garlic, minced
3 cups diced zucchini

3 cups fresh green beans (about 12 oz), cut into 1″ lengths
3 cups coarsely chopped cabbage
1 1/2 cups thinly sliced carrot
1 1/2 cups chopped celery, w/leafs
1 1/2 cups diced pared potato
1 1/2 cups chopped, seeded & peeled italian plum tomatoes
1 large sprig fresh rosemary or 1/2 tsp dried, crumbled
salt (optional)
freshly ground pepper
fresh grated parmesan or reggiano

How to prepare

1) make stock
2) soak dried beans overnight, drain or place beans in saucepan with water to cover, boil 1 minute stirring once, let stand, covered for 1 hour. Drain.
3) heat oil in heavy saucepan over medium heat to rippling. Reduce heat to med-low; stir and saut

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Majudra – wheat, lentil & onion dish

Ingredients

1/2 cup lentils
2 cups burghul wheat (coarse)
1 lg onion, chopped
1/4 cup olive oil
1/4 cup salad oil
salt to taste

How to prepare

1) in a 3 qt sauce pan add 1 1/2 cups water and lentils
2) bring to a boil, then reduce heat to simmer and cook 15 min
3) add 4 more cups water, then add wheat and salt, cook 25 min
4) saut

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Pasta with tomatoes, pine nuts & artichoke hearts

Ingredients

1/4 cups olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil

2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled
salt and pepper
9 oz angel hair pasta, freshly cooked
grated parmesan

How to prepare

Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut

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Provincial style stuffed eggs

Ingredients

6 hardcooked eggs
2 tbsp sour cream
1 tbsp mayonnaise
6 to 8 oil cured black olives, pitted and chopped fine
1 clove of garlic, finely minced
2 anchovies, finely mashed
2 tbsp flat leaf parsley, finely minced

How to prepare

Cut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth Using a pastry bag outfitted with a lg decorator tip, pipe filling into the egg White mound the filling sprinkle filling with a bit of finely minced flat leaf Parsley

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