Greatest Recipes

1 lb Mixed cooked meats (beef;

- lamb, pork, chicken, - game, etc 1/2 ga Chicken stock

1/2 ga Beef stock

1 oz Worcestershire sauce

1 c Tomatoes; diced

1 lg Onion; diced

1 Celery; diced

1 sm Green bell pepper; diced

1 lg Potato; diced

2 lg Carrots; diced

1/4 c Peas

1/2 c Okra

1/4 c Lima beans

1/2 c Yellow corn

2 ts Garlic; minced

Salt and pepper to taste Recipe by: Beaumont Inn Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed. Note: Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time. Entered for you by: Bill Webster —–

————————————LAMB———————————— 1 1/2 lb Lean Lamb, cut in 1/” chunks

5 Garlic Cloves, peeled

1 Piece of Fresh Ginger, cut

-into the same size as the -garlic 2 ts Cummin

2 ts Salt

2 tb Tomato Paste

2 tb Herresse Sauce

1 lg Onion, peeled and sliced

1 1/2 lb White Turnips, peeled and

-cut in 1/ cubes or chunks 1 sm Butternut Squash, peeled,

-seeded & cut in 1/” chunks 1 sm Egg Plant, cut in 1/” chunk

2 Carrots, peeled, cut in 1/”

-chunks 1 Ripe Tomato, cut in half,

-remove seeds and cut in /” -slices 1 md Zucchini, washed & cut in

-1/” chunks 1 cn Chick Peas

———————————COUS COUS——————————— 1/4 ts Pepper

1/4 ts Salt

1/3 Stick of Unsalted Butter

2 c Instant Cous Cous

4 oz Dried Figs, cut in /” piece

>>>>> Lamb <<<<< Cover lamb with cold water and bring to a boil, drain in colander and rinse with cold water. Put lamb in a large dutch oven and add 3 cups of water. Puree garlic and ginger together in a blender to make a paste. Add to lamb along with the cummin, salt and tomato paste. Bring to a boil and boil gently covered for 45 minutes. Add all the vegetables except the last 3 ingredients. Bring to a boil and simmer for 15 minutes. Add the last 3 ingredients and liquid. Bring to a boil for 15 more minutes (gently). Set aside. >>>>> Cous Cous <<<<< Bring 1-3/4 cups of water to a boil in a large sauce pan. Add pepper and salt, melted butter and cous cous. Stir to coat well. Stir in figs and add seasoned water, stir well. Cover and let stand for 10 minutes. Put in 4 individual dishes. Make a well in the center of cous cous and fill with meat and vegetables. Source: “The Yankee Kitchen” 04-05-93 (#1) [Esther]

2 tablespoons olive oil

3 pounds lamb shanks — or lamb shoulder

4 medium onions — thinly sliced

16 ounces canned whole tomatoes

20 sprigs parsley — washed & tied with

– string 10 sprigs cilantro — washed & tied with

– string 6 cups water — up to 8

8 Spanish saffron threads — crushed

2 teaspoons ground ginger

4 small carrots — cut into sticks

4 small turnips — quartered

1 pound pumpkin — or winter squash

1 head cabbage — (small) quartered

4 zucchini — unpeeled and

– quartered 15 ounces canned garbanzo beans — drained

salt — to taste pepper to taste 1 pound instant couscous

1/4 cup butter

1/4 cup raisins — plumped in warm

– water & drained

In a Dutch oven or a large soup pot, heat the oil and brown the lamb on all sides for 5 to 6 minutes. Add the onions, and cook until softened, another 5 minutes. Add the tomatoes, parsley, cilantro and water, and bring to a rolling boil. Cook, covered for 15 minutes.

Reduce heat to low, and add the saffron, turmeric, ginger, carrots, turnips, and pumpkin. Cook, covered, until pumpkin is tender, 30 to 35 minutes. Preheat oven to 200?F. With a slotted spoon, transfer carrots and pumpkin to a baking dish and keep warm in the oven.

Add the cabbage. Cook with the cover on until cabbage is tender, 25 to 30 minutes. Transfer to the oven and keep warm. Discard the parsley and cilantro. Add the zucchini and drained garbanzo beans. Simmer 10 minutes.

Meanwhile, prepare couscous according to package directions. Add butter and fluff with a fork. To serve, mound the couscous on a serving platter. Top artfully with all the cooked vegetables. Surround with lamb pieces. Sprinkle with raisins. Serve with extra broth on the side.

(serves 6 to

Notes: This particular couscous is popular in Casablanca. The recipe was listed at: http://www.bpe.com/travel/africa/morocco/couscous.html

2 lb Ground beef or lamb or both

4 Green onion; finely chopped

1 c Garlic; minced

1 ts Oregano

1/4 ts Cumin

1/4 ts Parsley

1 ts Salt

1/4 ts Pepper; freshly ground

8 Lg pita

Mix all ingredients except pita, mixing well and kneading until mixture is stiff. On skewer pack meat mixture about 5″ long and not more than 2″ in diameter. Put as many “fingers” as possible on a skewer leaving a 1″ space in between. Cook over hot coals 10-15 minutes, turning frequently. Take pita and slide gyro into center. Drizzle with sauce. Fold over to eat. Sauce: Tzatziki 1 c yogurt, 1 T mayo,juice of 1 lemon, 2 scallions including green tops,(finely

chopped), cucumber (minced), 5 cloves garlic (minced). Mix well.

4 Lamb chops, thick

4 Swiss cheese slices

1 Onion, sliced

Use twice the amount of rib or loin chops in place of thick ones. Broil chops until brown, turn and broil on other side. Trim cheese to chop size. Place onion and cheese slices on each chop. Broil until cheese begins to melt.

2 c Long grain brown rice

4 c Water

1 ts Sea salt

2 Onions, chopped

1 ts Sea Salt

4 tb Safflower oil

1 Zucchini, sliced in rounds

1 c Eggplant, cubed

3 Green apples, cored and

-sliced into rings 2 Peaches, peeled and sliced

1/2 c Raisins

1/2 c Apple juice

2 Hpg tbs Curry powder

2 tb Red wine vinegar

2 tb Fresh lemon juice

1 ts Lemon peel

1/4 c Raw peanuts, chopped

2 Bananas, diagonally sliced

Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute onions with 1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next 4 ingredients. Simmer 10 minutes. Place steamed rice into a buttered 3-quart baking dish. Smother with sauteed mixture. Cover and bake at 350 for 25 minutes. Remove and garnish with peanuts and bananas. Serve immediately. Serves 8 to 10. Variations: For the meat-eating crown, use 1/2 pounds ground lamb or pork instead of zucchini and eggplant. When fresh fruits are not available, use 1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in

warm water for 1 hour before using them.