Greatest Recipes

2 sl White bread

Milk 2 Onions, thinly sliced

1 Apple, peeled and diced

2 tb Butter

1 lb Ground lamb

2 tb Sugar

2 tb Cider vinegar

1/4 t Salt

1/4 t Black pepper

1/4 c Raisins

2 Eggs

12 Blanched almonds, coarsely

-chopped 6 Kaffir lime leaves

1 c Milk

1 t Turmeric

Cooked white rice (opt) Chutney (opt) This curry-flavored meatloaf recipe made the rounds years ago, when kaffir lime leaves were unknown here. Most people used bay leaves instead, or even lemon oro range leaves from a backyard tree. However, it takes the kaffir leaves to add the proper touch of delicate, lemony perfume. Soak bread in bowl with milk to cover until soft, then squeeze dry. Saute onions and apple in skillet with butter until tender and not browned. Add bread, lamb, curry powder, sugar, vinegar, salt, pepper and raisins. Add one beaten egg and almonds and mix thoroughly. Pack mixture lightly into 9×5″ baking dish. Arrange lime leaves on top. Bake at 350′F. 1 hour. Beat remaining egg with milk. Stir in turmeric. Pour over meatloaf and bake 15 minutes longer. Serve with rice and chutney. Each serving, without rice or chutney, contains about 269 calories; 289 milligrams sodium; 122 milligrams cholesterol; 11 grams fat; 26

grams carbohydrates; 18 grams protein; 0.49 grams fiber.

——————————–REGULAR LOAF——————————– 1/2 c Water

2 c White bread flour

3 tb Yogurt (plain)

2 ts Dry milk

1 tb Sugar

1 ts Salt

2 ts Butter

pn Garlic powder 4 ts Black olives; chopped

1/2 ts Sweet basil

1/2 ts Dill weed

2 1/2 tb Feta cheese

2 1/2 tb Cucumber; pureed

1/2 ts Fast-Rise yeast *** OR ***

1 ts Active-Dry yeast

———————————LARGE LOAF——————————— 3/4 c Water

3 c White bread flour

1/4 c Yogurt (plain)

1 tb Dry milk

1 1/2 tb Sugar

1 1/2 ts Salt

1 tb Butter

1/4 ts Garlic powder

2 tb Black olives; chopped

3/4 ts Sweet basil

3/4 ts Dill weed

1/4 c Feta cheese

1/4 c Cucumber; pureed

3/4 ts Fast-Rise yeast *** OR ***

1 1/2 ts Active-Dry yeast

Unique is the word for this loaf. Don’t let the combination of ingredients scare you off — the texture created by the feta cheese combined with the smallest hint of cucumber makes this a wonderful bread. This is definitely a bread to accompany a hot meal. It’s recommended with char-grilled marinated lamb chops or your favorite lamb kabobs. SUCCESS HINTS: Cucumber should be peeled, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop the black olives. This recipe can be made with the regular and rapid-bake cycles. CALORIES: 142 PROTEIN: 14% CHOLESTEROL: 7.87mg CARBOHYDRATES: 69% SODIUM: 85.4mg FAT: 17%

2 lb Lean ground lamb

2 sl Homemade bread, toasted and

-crumbled 1 ts Allspice, crushed

1 ts Coriander seed, crushed

1 Clove garlic, pressed

1 Onion, grated

1 ts Fresh savory, chopped

Salt, to taste Freshly ground pepper, to -taste Bacon slices (optional) In large bowl, combined all ingredients. Mix well, kneading until mixture is stiff. Make fingers of meat (about 5-inches longer and not over 2-inches in diameter). Place fingers on skewer spacing about 1-inch apart.

Cook over hot coals for 10 to 15 minutes, turning frequently until cooked through. You may wrap the “fingers” on the skewer with sliced bacon. If anyone tries this, let me know how it works out. NOTE: I have this frequently in Greece and here in the U.S., but as I have said, I view it as a “deli” item. Krinos Foods has a “gyros kit” that is sold in the frozen food section of some supermarkets. Recipe: C. Tenery Deriman on Prodigy — ID: KJNX92A

1 Recipe below

Wolfert writes: “If you run out of preserved lemons, or decide on just a few day’s notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat’s wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.” With a razor blade, make 8 fine 2″ vertical incisions around the peel of each lemon to be used. (Do not cut deeper than the membrane that protects the pulp.) Place the incised lemons in a stainless-steel saucepan with plenty of salt and water to cover and boil until the peels become very soft. Place in a clean jar, covered with cooled cooking liquor, and leave to pickle for approximately 5 days. From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New York: Harper & Row, Publishers, Inc., 1987. Pg. 32. ISBN 0-06-091396-7. Posted by Cathy Harned.

1 c Dried Cannellini, great

- Northern or navy beans 1 lg Head garlic

1 tb Olive oil

4 Lamb shanks, trimmed of fat

- and membrane (1 pound) 2 sm Carrots, peeled and diced

1 Onion, chopped

1 Stalk celery, diced

1/2 c Dry red wine

1/2 c Defatted beef stock

28 oz Plum tomatoes, drained

- (1 can) 2 tb Chopped fresh rosemary -or-

- 2 ts dried 1 Bay leaf

Salt and freshly ground - pepper to taste Sort beans, discarding any debris. Rinse and place in a large bowl. Cover with cold water and let soak for at least 8 hours of overnight. Alternatively, in a large pot, cover beans with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour. Preheat oven to 300 degrees. Remove as much of the outer husk of the garlic as possible without separating the colves. Wrap loosely in aluminum foil and bake for 30 minutes. Unwrap foil and separate the cloves slightly so that they cook evenly. Wrap again and bake for 30 minutes longer, or until the garlic is very soft. Set aside to cool. Increase oven temperature to 325 degrees. In a Dutch oven, heat 1 1/2 teaspoons oil over medium-high heat. Add lamb shanks and brown on all sides. Remove from the pan and drain on paper towels. Add the remaining 1 1/2 teaspoons oil to the pan, then add carrots, onions and celery; saute for 2 to 3 minutes, or until softened. Add wine and cook until it has reduced by half, 5 to 7 minutes. Stir in beef stock, tomatoes, rosemary and bay leaf. Peel half the roasted garlic cloves and add to the pan; bring to a boil. Return the meat to the pan, cover tightly and place in the oven. Bake for 1 1/2 to 2 hours, turning the shanks occasionally, or until the meat is very tender. Meanwhile, drain beans and place in a large heavy pot. Add water to cover by about 4 inches and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, or until the beans are tender. Drain. (This recipe

can be prepared ahead to this point. Cover and refrigerate the stew and beans separately for up to 2 days. Lift off fat that has solidified on the surface of the stew and reheat before proceeding.) With tongs, transfer the shanks to a plate, cover and keep warm. Remove bay leaf from the sauce and skim off fat. Boil the sauce for about 5 minutes, or until slightly thickened. Peel the remaining roasted garlic and add to the sauce along with the drained beans. Heat through and season with salt and pepper. Mound the bean mixture on a platter and place the lamb shanks on top. Serves 4. CALORIES: 445 PER SERVING; PROTEIN: 40 GRAMS; FAT: 10 GRAMS; CARBOHYDRATE: 46 GRAMS; SODIUM: 518 MILLIGRAMS; CHOLESTEROL: 89 MILLIGRAMS.

***FOR SEASONING PASTE*** 2 fresh jalape?o chilies

15 fresh hot red cherry peppers — or eight

– 4-inch-long fresh — red chilies 2 large stal fresh lemongrass — or 4 short

1 piece fresh gingerroot — peeled (1″)

3/4 pound small shallots — halved

6 garlic cloves

3 candlenuts — or 5 macadamia nuts

1/2 teaspoon dried shrimp paste

1 teaspoon turmeric

1 pound chinese long beans — or green beans

1/3 cup corn oil — or safflower oil

3 pounds chicken — cut into 16 serving

pieces (3 to 4) 1 1/2 cups water

3 tablespoons fresh lemon juice

1 1/2 tablespoons soy sauce

1 1/2 teaspoons sugar

1 teaspoon salt — or to taste

steamed rice — accompaniment

Make seasoning paste:

Wearing rubber gloves, seed and devein jalape?os and about half of cherry pepper s or red chilies for a moderately hot dish. Trim root ends and tough tops of l emongrass, discarding dry outer leaves, and slice thin. Cut gingerroot into 4 pieces.

To a food processor with motor running add jalape?os, cherry peppers or red chil ies, lemongrass, gingerroot, and remaining seasoning paste ingredients, 1 at a time through feed tube, and puree to a paste.

Trim beans and cut into 2-inch pieces. Heat a 6-quart heavy kettle over modera tely low heat until hot. Add oil and heat until hot but not smoking. Cook sea soning paste, stirring frequently, until dry and very fragrant, about 25 minute s. Add chicken and cook over moderate heat, stirring, 10 minutes. Add water a nd simmer chicken, covered, stirring occasionally, 25 minutes, or until almost cooked through. Skim any fat from surface.

Stir in beans and simmer, covered, until beans are almost tender, 5 to 10 minut es. Stir in lemon juice, soy sauce, sugar, and salt and simmer, covered, 5 min utes, or until beans are tender.

(Braised Chicken with Chilies and Chinese Long Beans)

Notes: The intoxicating seasoning paste in this Eurasian stew may be used to fl avor chicken, beef, lamb, or seafood.

Serve braised chicken with rice.

Makes 4 to 6 servings.

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