• 1/4 cup olive oil
• 1/4 cup water
• 1/3 cup tarragon white wine vinegar
• 3 Tbs. capers, chopped
• 3 Tbs. onion\cooked, minced
• 3 Tbs. pimento, diced
• 2 Tbs. fresh parsley, minced
• 4 tsp. dill weed
• 1 boned leg lamb, about 4 lb each, butterflied

Combine all ingredients, except lamb, in a bowl. Season with salt and pepper to taste. Place lamb in a glass baking dish and pour marinade over. Cover, refrigerate and marinate 4-6 hours. Turn on broiler or prepare grill. Remove lamb from marinade and place on broiler pan. Broil about 5-0/1 inches from heat source 18-20 minutes, basting with marinade every 10 minutes. Turn and broil another 20 minutes for medium-rare meat, basting with marinade every 10 minutes. Or grill lamb 6-0/1 inches from coals 40-50 minutes for medium rare, longer if desired, turning once during grilling time.

• 4 tsp. olive oil
• 1 clove garlic, crushed
• 1 onion\cooked, sliced
• 1 cup long grain rice
• 1 Lbs. cannedcrushed tomatoes, undrained
• 2 cup water
• 1 Lbs. broccoli, chopped
• 1/2 Lbs. cauliflower, chopped
• 1 carrot\cooked, finely chopped
• 1 red bell pepper\cooked, seeded and chopped
• 1 green bell pepper\cooked, seeded and chopped
• 1 tsp. paprika
• 2 tsp. fresh oregano, chopped

Heat oil in a large saucepan over medium heat. Cook garlic and onion about 2 minutes, stirring until onion is soft. Stir in rice and cook 3 minutes. Stir in tomatoes and water. Increase heat to medium high and boil 10-12 minutes, uncovered, or until rice is tender and most of the liquid is absorbed. Add remaining ingredients and mix well. Reduce heat, cover and simmer about 8-10 minutes, or until vegetables are tender.

• 1 Lbs. broccoli florets\cooked
• 4-1/2 tsp. lemon dressing
• 2 Tbs. sun-dried tomatoes, chopped, soaked if not oil-packed

Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 4 minutes or until broccoli is tender. Transfer to a serving bowl. Stir in dressing and tomatoes. Season with salt and pepper to taste and toss.

• 2 cup quick or old fashioned oatmeal, uncooked
• 1-1/2 cups all purpose flour
• 3/4 cup unsalted butter, melted
• 1 cup brown sugar, firmly packed
• 1 tsp. ground cinnamon
• 1/2 tsp. salt (necessary)
• 1/2 tsp. baking soda
• 1/4 tsp. nutmeg
• 1 cup applesauce
• 1/2 cup chopped nuts

Preheat oven to 375° F. Combine all ingredients, except applesauce and nuts, in a bowl. Mix until crumbly. Reserve 1 cup mixture. Press remaining mixture onto bottom of greased 13 x 9 inch baking pan. Bake 13-15 minutes. Cool. Spread applesauce over partially baked base and sprinkle with nuts. Sprinkle reserved 1 cup oatmeal mixture over filling. Bake 13-15 minutes or until golden brown. Cool and cut into 2-0/1 inches squares.