Stephen Ceideburg 2 c Nonfat yogurt 1/4 c Fresh lemon juice 1 1/2 tb Minced peeled ginger root 3 Cloves garlic, minced 2 Jalapeno or other hot -chilies, seeded and minced 2 Bay leaves 2 ts Paprika 1 1/2 ts Ground cumin 1 1/2 ts Ground coriander 1 ts Turmeric 1 ts Salt 1/2 ts Freshly ground black pepper 1/8 ts Ground cardamom In India, meat that has been marinated in a mixture of yogurt and spices is roasted in a giant urn-shaped clay oven called a tandoor. Use this marinade with poultry, lamb or seafood Drain yogurt in a cheesecloth lined colander in the refrig- erator for 2 hours. Reserve the liquid for another use (baking or sauces). Place the drained yogurt in a bowl and stir in the remaining ingredients. Discard bay leaves before cooking. Makes 1 3/4 cups. From an article by Steven Raichlen in The San Mateo Times, 5/25/93. |
4 lb Leg of lamb 2/3 c Cream 1 t Tarragon 1 1/4 c Dry white wine 1 T Oil Salt and pepper to taste 1 Onion sliced Skin the leg of lamb and trim away all the outside fat and as much of the fat lying between the muscle tissue that you can reach. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the oil and cover with the onion. Place in a suitable dish for marinating and pour over the white wine. Add a little salt and pepper and leave to marinate for about 2 hours in a cool place, basting occasionally. Roast the lamb with the marinade, basting it frequently, in a warm oven 325 deg F until done. About 10 minutes before the meat is cooked, pour off the marinade and meat juices into a saucepan. Reduce the gravy to half its original quantity by boiling vigorously. Carve the meat into thin slices and add the resulting juices to the marinade. Arrange the meat on a serving dish and keep warm. Remove the gravy from the heat, stir in cream and carefully re- heat the sauce until it forms a medium-thick consistency. Pour the sauce over the lamb and keep warm. |
1/2 c Pineapple juice 1/4 c Soy sauce 2 tb Brown sugar 1/4 ts Ginger 1/8 ts Garlic salt 1 1/2 lb Boned leg of lamb, cubed 6 sl Bacon 6 sl Canned pineapple; drained 12 California Dried Figs Cooked rice Combine pineapple juice with soy, brown sugar, ginger, and garlic salt. Make kabobs by combining alternately on skewers; lamb, bacon, pineapple and California Dried Figs. Place kabobs in shallow pan; pour pineapple marinade over; refrigerate for several hours. Drain kabobs, reserving marinade. Broil for about 10 minutes, brushing occasionally with sauce. Turn and broil 10 minutes longer. Serve on hot rice. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias |
-----WOMAN'S DAY; 2/1/94----- -----BASIC STEW----- 1 1/2 pounds Boneless pork shoulder 1 cup Stock 3/4 cup Onions -- chopped 1/2 tablespoon Garlic cloves -- crushed -----THIS VARIATION----- 16 ounces Corn -- NOT thawed 15 ounces Black beans; canned -- drained 4 ounces Green chiles -- chopped 1/2 teaspoon Chili powder 1/2 teaspoon Oregano leaves 8 ounces Tomato sauce 1 tablespoon Flour You may substitute lamb shoulder or beef chuck for the pork. Use beef stock for beef, chicken stock for pork or lamb. Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat. It takes less than 8 minutes to assemble this stew. Then you can pay it little or no attention as it simmers for about 2-1/2 hours. Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw in microwave-safe container on defrost or in refrigerator for 24 hours. To assemble: bring basic stew, vegetables, and herbs to boil in 3-qt pot over medium-high heat. Meanwhile, whisk tomato sauce with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened. This especially easy stew is also good made with beef. Because it's prepared with pantry staples, it's perfect when you don't have time to shop or chop. Nutritional information per serving: 469 calories, 42 g protein, 44 g carbohydrate, 15 g fat, 29% of calories from fat, 114 mg cholesterol, 1396 mg sodium. Exchanges: 2 starch/bread, 1 vegetable, 5 lean meat MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes |
1 Sheep's stomach 1 Sheep heart 1 Sheep liver 1/2 lb Fresh suet (kidney leaf fat -is preferred) 3/4 c Oatmeal 3 Onions, finely chopped 1 ts Salt 1/2 ts Freshly ground pepper 1/4 ts Cayenne 1/2 ts Nutmeg 3/4 c Stock Wash stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing. Cover heart and liver with cold water, Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking. Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps and nips"--mashed turnips, nips of whiskey and mashed potatoes. From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974. |
1 tb Lard 1 1/4 lb Pork and beef as well as -lamb or mutton (mutton -gives An excellent flavor), cut -into 3/4 inch cubes 2 md To 3 md onions, diced Salt Freshly ground black pepper Crushed marjoram 3 md Potatoes, peeled and finely -diced 1 sm Celery root, peeled and -diced, OR 4 celery Stalks, diagonally sliced 1/2 lb Carrots, peeled and -diagonally sliced 1 lg Leek (white part only), -washed and sliced 2 c Beef stock Chopped fresh parsley Heat the lard in a heavy bottomed pot (or ovenproof Pyrex casserole or the like). Lightly sear and mix together the meat cubes and the onions; season with salt, an ample amount of pepper, and a very little bit of crushed marjoram. Remove two thirds of the meat and onions from the pot and set aside. Mix the potatoes and vegetables together; spread a third of these over the bottom layer of meat cubes in the pot or casserole. Sprinkle with salt and a little pepper. Alternate 2 more layers of meat with 2 more layers of vegetables. Each layer should be separately seasoned with salt and pepper; the top layer MUST consist of vegetables and potatoes. Pour in the beef stock. Cover tightly and cook over medium-low heat for just about 2 hours. Cooking in a 350 degrees F oven is also possible. You should not stir the stew, but you can tilt the pot back and forth to circulate the liquid and prevent the bottom layer from burning. Serve sprinkled with chopped parsley. Variations: Savoy cabbage is frequently added to the roster of vegetables, and it tastes delicious. Sliced kohlrabi would be fine as well. For a truly gourmet 'Pichelsteiner', 6 to 8 slices of bone marrow should be briefly sauteed with the onions at the beginning, then added to one of the in-between layers of meat. Doubling of ingredients is advisable. Pichelsteiner tastes excellent reheated. Makes 4 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 |
2 tb Vegetable oil 1 lg Onion, chopped 1 1/2 lb Ground lean beef or lamb 1/4 ts Allspice, ground 1/4 ts Madras curry powder Salt & pepper to taste 2 tb Rose water 1/2 c Currants, dried 1/2 c Almonds, chopped Heat oil in a large skillet. Add onion. Saute until onion is tender. Add meat. Cook until browned and crumbly. Drain off fat, if necessary. Add allspice, curry powder, salt and pepper to cooked meat. Cook 3 minutes to blend flavours. Add remaining ingredients. Reduce heat and cover. Simmer over low heat 15 minutes, stirring to prevent sticking. Serve hot. |