Maggie's World...
Good morning everyone. Actually, it is still early evening here and I am preparing to go to my graveyard shift. For those of you who have worked them, they are very difficult for families. There??™s little time for me to see my children. After doing this newsletter for so many years, they are used to it. In my heart, I can??™t help but wonder if this is fair to ask of them. Certainly, you mothers and fathers can understand. Other than work, this is the only thing that keeps me from them. I??™ve learned to do this while they sit nearby, telling me of their busy day. It certainly helps that I can perform many tasks at once, like at work. My son has been asking me if I will ???always??? be doing a newsletter every day. He feels it is too difficult for me. I feel it takes too much time away from
them. I didn??™t have an answer for him.
This time of year can mean many things to many folks. Personally, it is a bittersweet time for me. I have reflections of sad Christmases past (those of my childhood) and memories of perfect ones once I had children. And hopes for better ones ahead with them and my grandchildren. This Sunday will be nice as they will be with their grand and great grandparents. I can recall times when the tree had many gifts under it. It does not this year, but that does not mean it will not be the best Christmas ever. Like me...my children know and appreciate little things and the love in which they were given. I am very anxious and excited to be seeing everyone together. THAT is the true meaning of Christmas to me and mine.
I wish you blessings as you celebrate the birth of Christ. Perhaps when you open your gifts you will give a moment to think of all that is given to you and be grateful. Even this small offering, A to Z Recipes Newsletter, is something given to you. Many people spend time to share recipes, thoughts and humor every day. Be thankful. It is what makes my children understanding of the countless hours spent here for you. I tell them it is right to do something for others, even if the appreciation is not tangible. And I tell myself that every day when I sit here.
I will not be doing any more issues for a while. I owe my family some quality time. And I owe myself some time to enjoy the holidays without taking hours from them every day here. It is hoped you will understand and allow me this time to be a mother. I will keep in touch with you and let you know when A to Z Recipes will resume. Perhaps when we meet again, we will all be so anxious to be together again that turning a new leaf will be the boost this publication needs. Personally, I suffer from many mixed feelings. It is has been difficult for me.
The Discussion Forum will be open for your questions and comments. Maybe you should visit it and get to know some of your fellow a2z??™ers. We are real people with real feelings. Even though there is been little response to them, the links in issues and the web site work. You can vote, shop, etc. or search for recipes and re-read previous issues. Your recipes, jokes, etc are still welcome as I will check inboxes often.
Merry Christmas to all.
And to all...a good night...
Enjoy!
Ramblings...
12 Christmas Roses
Shared by Bette, Pittsburg, CA
Bobby was getting cold sitting out in his back yard in the snow. Bobby didn't wear boots; he didn't like them and anyway he didn't own any. The thin sneakers he wore had a few holes in them and they did a poor job of keeping out the cold. Bobby had been in his backyard for about an hour already. And, try as he might, he could not come up with an idea for his mother's Christmas gift.
He shook his head as he thought, "This is useless, even if I do come up with an idea, I don't have any money to spend."
Ever since his father had passed away three years ago, the family of five had struggled. It wasn't because his mother didn't care, or try, there just never seemed to be enough. She worked nights at the hospital, but the small wage that she was earning could only be stretched so far. What the family lacked in money and material things, they more than made up for in love and family unity. Bobby had two older and one younger sister, who ran the house hold in their mother's absence. All three of his sisters had already made beautiful gifts for their mother.
Somehow it just wasn't fair. Here it was Christmas Eve already, and he had nothing. Wiping a tear from his eye, Bobby kicked the snow and started to walk down to the street where the shops and stores were. It wasn't easy being six without a father, especially when he needed a man to talk to.
Bobby walked from shop to shop, looking into each decorated window. Everything seemed so beautiful and so out of reach. It was starting to get dark and Bobby reluctantly turned to walk home when suddenly his eyes caught the glimmer of the setting sun's rays reflecting off of something along the curb. He reached down and discovered a shiny dime. Never before has anyone felt so wealthy as Bobby felt at that moment.
As he held his new found treasure, warmth spread throughout his entire body and he walked into the first store he saw. His excitement quickly turned cold when the salesperson told him that he couldn't buy anything with only a dime.
He saw a flower shop and went inside to wait in line. When the shop owner asked if he could help him, Bobby presented the dime and asked if he could buy one flower for his mother's Christmas gift.
The shop owner looked at Bobby and his ten cent offering. Then he put his hand on Bobby's shoulder and said to him, "You just wait here and I'll see what I can do for you."
As Bobby waited he looked at the beautiful flowers and even though he was a boy, he could see why mothers and girls liked flowers.
The sound of the door closing as the last customer left jolted Bobby back to reality. All alone in the shop, Bobby began to feel alone and afraid. Suddenly the shop owner came out and moved to the counter. There, before Bobby's eyes, lay twelve long stem, red roses, with leaves of green and tiny white flowers all tied together with a big silver bow. Bobby's heart sank as the owner picked them up and placed them gently into a long white box.
"That will be ten cents young man," the shop owner said reaching out his hand for the dime. Slowly, Bobby moved his hand to give the man his dime.
Could this be true? No one else would give him a thing for his dime!
Sensing the boy's reluctance, the shop owner added, "I just happened to have some roses on sale for ten cents a dozen. Would you like them?"
This time Bobby did not hesitate, and when the man placed the long box into his hands, he knew it was true. Walking out the door that the owner was holding for Bobby, he heard the shop keeper say, "Merry Christmas, son."
As he returned inside, the shop keeper's wife walked out. "Who were you talking to back there and where are the roses you were fixing?"
Staring out the window, and blinking the tears from his own eyes, he replied, "A strange thing happened to me this morning. While I was setting up things to open the shop, I thought I heard a voice telling me to set aside a dozen of my best roses for a special gift. I wasn't sure at the time whether I had lost my mind or what, but I set them aside anyway. Then just a few minutes ago, a little boy came into the shop and wanted to buy a flower for his mother with one small dime.
"When I looked at him, I saw myself, many years ago. I too, was a poor boy with nothing to buy my mother a Christmas gift. A bearded man, whom I never knew, stopped me on the street and told me that he wanted to give me ten dollars.
"When I saw that little boy tonight, I knew who that voice was, and I put together a dozen of my very best roses." The shop owner and his wife hugged each other tightly, and as they stepped out into the bitter cold air, they somehow didn't feel cold at all.
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Did You Know?...
Dressing Up Tomatoes
Try this delicious Asian dressing for your tomatoes:
Combine 3 tablespoons cider vinegar with 2 tablespoons soy sauce, 2 tablespoons dark brown sugar, and 1/4 teaspoon pepper in a jar with a tight-fitting lid. Shake well. Add 1/2 cup Crisco Oil. Shake well again.
Source: Crisco
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Discussion Forum
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites or your desktop. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
Favorite Diet Recipes
I thought this was appropriate as we will all be looking for ways to shed some of the pounds gained by all the "holiday cheer". Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for January's theme issue is Friday, December 26th.
Theme recipes must have subject: "Favorite Diet Recipes" and will be posted on Sunday, January 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
Nag, Nag, Nag
Shared by Pat in the High Sierras, CA
There was an attorney who got home late one evening after a very taxing
day trying to get a stay of execution for a client, named Wilbur Wright,
who was due to be hanged for murder at midnight. His last minute plea
for clemency to the state governor had failed and he was feeling tired
and depressed.
As soon as he got through the door his wife started on about, "What time
of night do you call this? Where the hell have you been?" and so on. Too
shattered to play his usual role in this familiar ritual, he went and
poured himself a very large whisky and headed off to the bathroom for a
long hot soak -- pursued by the predictable sarcastic remarks.
While he was in the bathroom the phone rang, which the wife answered to
be told that her husband's client had been granted his stay of execution
after all.
Realizing what a day he must have had, she relented a little and went
upstairs to give him the good news. As she opened the bathroom door she
was greeted by the sight of her husband's rear view as he bent naked
over the bath cleaning the tub.
"They're not hanging Wright tonight," she said, at which the attorney
whirled round and screamed hysterically,
"For crying out loud woman, don't you ever stop?"
WOMEN
All shared by Robin Barnes, Phoenix, AZ
A WOMAN'S PERFECT BREAKFAST
She's sitting at the table with her gourmet coffee.
Her son is on the cover of the Wheaties box.
Her daughter is on the cover of Business Week.
Her boyfriend is on the cover of Playgirl.
And her husband is on the back of the milk carton.
WOMEN'S REVENGE
"Cash, check or charge?" I asked, after folding items the woman wished to purchase. As she fumbled for her wallet, I noticed a remote control for a television set in her purse.
"So, do you always carry your TV remote?" I asked.
"No," she replied, "but my husband refused to come shopping with me, so I figured this was the most legal, evil thing I could do to him."
UNDERSTANDING WOMEN
I know I'm not going to understand women. I'll never understand how you can take boiling hot wax, pour it onto your upper thigh, rip the hair out by the root, and still be afraid of a spider.
AND FINALLY,
A man walks into a pharmacy and wanders up and down the aisles. The sales girl notices him and asks him if she can help him. He answers that he is looking for a box of tampons for his wife. She directs him down the correct aisle.
A few minutes later, he deposits a huge bag of cotton balls and a ball of string on the counter.
Confused, she says, "Sir, I thought you were looking for some tampons for your wife?
"You see, it's like this," he replies, "yesterday, I sent my wife to the store to get me a carton of cigarettes, and she came back with a tin of tobacco and some rolling papers; cause it's sooooo much cheaper. So.....I figure if I have to roll my own........so does she!!
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Your Favorites...
GREEN BEANS WITH RED BELL PEPPERS
~Sent in by Bev, FL
2-1/4 pounds green beans -- ends trimmed
5 tablespoons butter
3 large red bell peppers -- thinly sliced
1 large onion -- thinly sliced
1/4 cup chopped fresh marjoram
3/4 cup sliced almonds -- toasted
Cook green beans in large pot of boiling salted water until just
crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set
aside.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add
peppers and onion and saut?© until peppers are crisp-tender, about 8 minutes.
Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead.
Cover separately and refrigerate.)
Melt remaining 3 tablespoons butter in heavy large pot over medium-high
heat. Add beans and pepper mixture and stir until heated through, about 5
minutes. Season to taste with salt and pepper. Transfer to large bowl.
Sprinkle with almonds. Yield 10 servings.
Per Serving: 156 Calories; 12g Fat (62.0% calories from fat); 4g Protein;
12g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 66mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.
TEA MIX
~Sent in by Linda C, AR
1 (9 oz.) jar Tang
1/2 c. instant lemonade mix
1 1/2 c. sugar
1 c. instant tea
2 tsp. ground cinnamon
1 tsp. ground cloves
Mix well and stir in jar. Use 3 teaspoons to one cup of hot water.
Will keep up to 8 months. Makes a nice gift too!
BERRY PATCH ICE CREAM DESSERT
Prep time: 15 minutes
Bake time: 25 minutes
Freeze: 4 hours +
~Sent in by Vicki, Sarasota, FL
1 (19 oz. to 22 oz.) pkg. fudge brownie mix
1 quart vanilla ice cream
2 1/2 cups desired berries (blue, rasp, or strawberries)
1/4 cup chocolate or raspberry syrup
1. Preheat oven to 325??. Lightly grease two 8 inch cake pans, line the bottom with waxed paper. Grease the paper too, and set aside. Prepare brownie mix according to directions, and divide between the two pans. Bake for about 25 minutes, cool in pan on wire rack for 10 minutes. Loosen edges, invert, and carefully remove from pan. Peel off waxed paper. Cool completely. Wrap one of the brownie rounds in an airtight freezer container and freeze for up to 2 months. Store the other brownie at room temp. for several hours or overnight while berry ice cream layer is being frozen.
2. Line the same round cake pan with plastic wrap (allow excess to extend over the edges) and set aside. In a large mixing bowl stir ice cream to just soften. Carefully fold in 1 cup of berry mixture. Spread the berry ice cream evenly into prepared pan. Cover and freeze for 4 to 24 hours.
3. To serve: place one brownie round on serving plate. Lift ice cream and plastic wrap from pan, and invert ice cream on top of brownie, and remove wrap. Top with the remaining 1 1/2 cups berries. Serve with the chocolate topping or raspberry syrup. Let dessert stand for 15 minutes before serving to soften slightly.
Serves 10.
NOEL NANAIMO BARS
~Sent in by Larry Holmes, Ontario, Canada
Base:
?? cup shortening
?? cup granulated sugar
1/3 cup cocoa, sifted
1 teaspoon vanilla
1 egg, beaten
1 cup desiccated coconut
1 ?? cups graham wafer crumbs
?? cup chopped walnuts
Filling:
?? cup shortening
2 tablespoons custard powder
3 tablespoons milk
2 cups sifted icing sugar
Top:
4 squares semi-sweet chocolate
1 tablespoon shortening
Base: Cook shortening, sugar, cocoa, vanilla and beaten egg in a saucepan
over low heat, stirring constantly, until mixture begins to thicken. Remove
from heat. Stir in coconut, crumbs and walnuts. Pat firmly into a greased
9-inch-square cake pan. Chill for at least ?? hour.
Filling: Cream shortening, custard powder and milk in a small bowl until
blended, then beat at high speed of mixer until light and creamy. Spread
over first layer in pan. Chill until firm.
Heat chocolate and shortening, stirring until smoothly melted. Quickly
spread chocolate over filling. Chill until firm. Cut into bars.
Makes about 30 bars.
GOOD GRANOLA
~Sent in by Linda, CA
3 cups oats
1/3 cup wheat germ
1/3 cup coconut
1/3 cup sesame seeds
1/3 cup walnuts
1/3 cup brown sugar
1/2 t. cinnamon
1/3 cup vegetable oil
1/4 cup of honey
1 t. vanilla
1/2 cup raisins
Put oats in a 2 quart square dish. Heat in the microwave on high for 2 minutes. Add wheat germ, coconut, sesame seeds, nuts, brown sugar and cinnamon to coat the oats. Stir to blend. Add oil, honey, vanilla to the dry ingredients and toss lightly until coated. Cook med-high for 6 minutes or until heated thru. Stir two times during cooking. Add raisins Cook full power 1-2 minutes or until heated. Press in dish. Cool and break. Store in refrigerator. I like to munch on this, as snack.
CHOCOLATE SIN PIE
~Sent in by Treva, NC
1 Oreo pie shell
1 can sweetened condensed milk
1 box bakers German chocolate squares
4 oz. Bakers semisweet chocolate squares
4 Tbs. milk
1 pkg. cream cheese
Cool Whip Whipped cream
In the mixing bowl add cream cheese and the whole
can of sweetened condensed milk. Whip it until the consistency
is smooth and evenly mixed. Put in the refrigerator until
you are ready to add the chocolate mixture.
To make the chocolate mixture, add the milk and the chocolate
in the saucepan under low heat. Constantly stir until it is all
melted.
Take the cream cheese mixture out of the refrigerator and pour
in the chocolate mix. Whip it until the mixture is smooth and
consistent in color throughout. Pour into pie shell.
Spread the whipped cream over the top evenly coating the
entire top. Refrigerate for at least 30 minutes.
This pie will freeze for at least a month. Beyond that it tends to spoil. If this does not satisfy your
chocolate craving, I want to know what will.
CHEEZ'D POPCORN
~Sent in by Barbara, Chula Vista, CA
3 quarts fresh popped corn
3/4 cup shredded Cheddar cheese
1/3 cup butter OR margarine
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce (I use Tabasco)
Place popped corn in a large, shallow baking pan. Add cheese and toss to combine.
Melt butter in a small saucepan. Stir in salt and hot pepper sauce; heat 1 minute. Slowly pour over popcorn mixture, tossing lightly to mix well.
Bake 15 minutes at 350 F. until hot and crisp. Serve immediately or cool and store in an airtight container for up to 2 weeks.
CARROT, RAISIN & PINEAPPLE SALAD
~Sent in by Cora Quinn, Washington, DC
2 cups shredded carrots
1/2 cup chopped celery
1/2 cup raisins
1/2 cup crushed pineapple, drained
1/2 cup mayonnaise
Mix first four ingredients. Add mayonnaise. Stir. Chill. Serves 6.
10 MINUTE SOUTHWESTERN CHICKEN CHILI
~Sent in by Cheryl, Chicago, IL
Ingredients:
1 Store Bought Rotisserie Chicken
5 Cans Your Favorite Beans rinsed and drained (Kidney, Great Northern White,
Garbanzo, Black Beans, Pinto etc.)
1 Can Corn Drained
2 Jars Your Favorite Salsa
1 Can Chipotle Chiles
Garnish:
Cashews
Shredded Cheddar Cheese
Sliced Green Onions
Sour Cream
Method:
Remove Skin and disassemble chicken, slice into bite size cubes. In Dutch
oven, combine beans, corn, salsa, the juice from the can of chili's (add a
chili pepper or two if you prefer more heat) and the chicken. Heat till
warm, garnish and serve. Goes great with corn bread. Serves 8.
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Heart Healthy...
GINGERBREAD COOKIES WITH HOLIDAY ICING
Ingredients:
2 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. ground black pepper
1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup unsulphured molasses
1 large egg
1 1/2 cups confectioners' sugar, sifted
1/2 tsp. vanilla extract
2 1/2-4 Tbsp. 2% (reduced fat) milk
Colored sugar, sprinkles, and/or silver drag?©es
Instructions:
In a bowl, mix together both flours with baking soda, ginger, allspice, cardamom, cloves and pepper; set aside. In another bowl, beat butter with sugar until fluffy. Beat in molasses, then the egg. (The mixture may look slightly curdled.) At low speed, mix in half the dry ingredients until well-blended. Mix in remaining dry ingredients until dough is thick enough to be shaped. Divide the dough into two. Place each on a sheet of wax paper. Shape each portion of dough into a 1-inch thick rectangle. Wrap and refrigerate until thoroughly chilled, 2 to 24 hours.
Arrange a rack in the upper and lower third of the oven. Preheat oven to 350 degrees. Grease three cookie sheets or cover them with baking parchment.
Using a lightly-floured rolling pin and a well-floured surface, roll out one rectangle of dough to 1/4-inch thickness. If dough cracks, smooth it together with your fingertips. Working quickly, cut dough into 2 1/2-inch rounds or stars. Place cut-out pieces on one of the prepared baking sheets. Repeat this process with the second rectangle of dough and baking sheet. (If desired, gather up scraps of dough and press together with hands into a rectangle. Wrap in plastic wrap, set in refrigerator to chill and roll out later to cut out and bake more cookies. There should be enough to bake one more sheet of cookies, for about 12 minutes.)
Bake cookies 6 minutes. Reverse position of baking sheets. Bake 4-6 minutes or until cookies are barely colored at edges. Transfer cookies to wire rack and cool completely.
Sift confectioners' sugar into a bowl. Mix in vanilla and 2 teaspoons of the milk. Add more milk gradually until icing can be spread on cookies and drizzled from a spoon. Ice cookies and decorate with colored sugar, sprinkles, and drag?©es.
Makes 36 cookies.
Nutritional Information:
Per serving: 104 calories, 3 g. total fat (2 g. saturated fat), 19 g. carbohydrate, 1 g. protein, less than 1 g. dietary fiber, 23 mg. sodium.
Source: AICR - the American Institute for Cancer Research. AICR is the cancer charity that fosters research on diet and cancer prevention and educates the public about the results.
NEW ENGLAND HOLIDAY PUDDING
Ingredients:
1/2 cup yellow (enriched) cornmeal
5 cups reduced-fat milk (2 percent), scalded (see Note)
1/2 cup molasses
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
3 cups fruit ??“ fresh, frozen, or canned (peaches, pears, strawberries, raspberries, blueberries, cranberries, etc.), lightly sweetened to taste, as necessary
Instructions:
Preheat oven to 300 degrees. Coat a baking pan or casserole with cooking oil spray.
Put cornmeal in top of a double boiler and hot water in the bottom pot. Set over medium high heat and bring water to a simmer.
Meanwhile, heat milk until hot and tiny bubbles form along the sides. (Do not let it come to a boil.) Stir milk into cornmeal, blending well. Cook over hot water for 20 minutes, stirring occasionally. Add molasses, salt, ginger, nutmeg and cinnamon.
Pour into baking pan and bake 2 to 2 1/2 hours.
Meanwhile, prepare fruit, depending on what version you use. Drain canned fruit. Defrost frozen berries, or wash and hull fresh berries, and lightly sweeten with sugar. Cranberries, frozen or fresh, can also be used after cooking in water and sugar, according to package instructions.
Divide pudding among 6 wide and shallow bowls. Place two or more varieties of fruit along the edge of the pudding, in concentric circles, placing lighter-colored fruit on the inside (like peaches and strawberries) and darker-colored fruit (like cranberries and blueberries) on the outside.
Note: Scalding milk helps blend cornmeal more easily and speeds the cooking process. Scald milk by heating it to the point just before it would begin to boil, or when tiny bubbles form along the sides. At that point, immediately remove from heat and promptly add to cornmeal.
Nutritional Information:
Makes 6 servings. Per serving: 309 calories, 4 g. total fat (2 g. saturated fat), 63 g. carbohydrate, 8 g. protein, 3 g. dietary fiber, 307 mg. sodium.
Source: AICR - the American Institute for Cancer Research. AICR is the cancer charity that fosters research on diet and cancer prevention and educates the public about the results.
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For Two...
PAN-FRIED CORNMEAL AND CUMIN-
RUBBED CORNISH GAME HENS
~Sent in by Bev, FL
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped scallions
2 teaspoons chopped and peeled fresh ginger
1 large egg
1 heaping tablespoon ground cumin
1/3 cup stone-ground yellow cornmeal
5 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 14-ounce Cornish game hens, butterflied and backbone removed
1 tablespoon olive oil
Preheat oven to 375 degrees F.
Place cilantro, scallions, and ginger in a shallow bowl; mix together. Lightly beat the egg in another shallow bowl. Combine cumin, cornmeal, flour, salt and pepper in a third shallow bowl.
Dip hens in cilantro mixture, then in the egg, then in the cornmeal mixture.
Place a large skillet over medium-high heat and when it is hot, add the oil. Add the hens one at a time, and saut?© until golden brown, about 3 to 4 minutes on each side. Put hens in a large baking pan. Roast until they are deep brown and completely cooked, about 15 to 20 minutes.
Serves 2.
Adapted from 'The Olives Table', by Todd English and Sally Sampson, Simon & Schuster, New York 1997.
RACK OF LAMB WITH MINT SAUCE & COUSCOUS
~Sent in by Larry Holmes, Ontario, Canada
1 6-rib lamb rib roast (1 ?? pounds)
salt
parsley
1 slice white bread
2 tablespoons butter
1 tablespoon Dijon mustard
?? cup mint-flavored apple jelly
1 tablespoon white wine vinegar
?? cup water
?? cup couscous (precooked semolina)
1/3 cup frozen peas, thawed
3 tablespoons dark seedless raisins
2 tablespoons slivered almonds toasted
ABOUT 1 ?? HOURS BEFORE SERVING:
Preheat oven to 375?° F. Trim excess fat from lamb rib roast. With hand, rub lamb with ?? teaspoons salt. In small roasting pan, place lamb rib roast on rib bones. Insert meat thermometer into center of roast, making sure pointed end does not touch bone. Roast lamb 50 minutes.
While lamb is roasting, chop enough parsley to equal 1 teaspoon; mince bread to make fine crumbs. In small saucepan over medium-high heat, in hot butter, cook bread crumbs until golden; remove saucepan from heat and stir in chopped parsley.
After lamb has roasted 50 minutes, remove roasting pan from oven. Spread top of roast with mustard; sprinkle bread-crumb mixture on mustard and press onto roast. Roast lamb 15 minutes longer or until thermometer reaches 140?° F. for rare or until of desired doneness.
When lamb is almost done, prepare mint sauce. Mince enough parsley to equal 2 tablespoons. In 1 quart saucepan over medium heat, heat mint jelly, vinegar and ?? teaspoon salt until jelly melts. Stir in parsley; keep warm.
When roast is done, remove to cutting board; let stand 10 minutes for easier carving. Discard all but 1 tablespoon fat from roasting pan. Add ?? cup water to roasting pan, stirring to loosen brown bits from bottom. Pour drippings mixture from roasting pan into 2-quart saucepan; over high heat, heat to boiling. Stir in couscous, peas, raisins and ?? teaspoon salt. Remove saucepan from heat; cover and let stand 5 minutes.
To serve, cut off back bone from ribs; cut lamb into 1-rib pieces. Arrange lamb on 2 dinner plates; spoon mint sauce over lamb. Arrange couscous-mixture on plates with lamb; sprinkle almonds over couscous.
Each serving:
Calories: 940
Fat: 45 g
Cholesterol: 158 mg
Sodium: 1955 mg
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