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Reply
| | From:  Genie· (Original Message) | Sent: 6/4/2008 9:42 PM |
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Reply
| | | From: Genie· | Sent: 6/4/2008 9:52 PM |
Judy Garland's Shepherd's Pie Supreme - BettyGa | - 5 lb. leg of lamb, bone in
- 2 chicken breasts, weighing 1 3/4 lbs
- 1 can (10 3/4 oz) chicken broth
- 1 can (10 3/4 oz) beef broth
- 3 tbsps. fresh dill, minced
- 1/2 tsp. salt
| - 1/8 tsp. freshly ground pepper
- 1 can (10 3/4 oz) cream of mushroom soup
- 1 cup chicken stock
- 2 tsps. original Worcestershire sauce
- 1/2 tsp. onion juice
| - Place lamb on rack in roasting pan. Insert meat thermometer, being careful not to touch bone. Roast uncovered in preheated 300 degree oven 2 1/4 hours or until thermometer registers 170 degrees F. for rare lamb.
- Cool slightly; trim and discard outer skin, fat and cartilage.
- Chop or hand grind meat by putting it through coarse blade of meat grinder. Makes about 4 cups ground lamb.
- Put chicken in saucepan; cover with undiluted chicken and beef broth. Cover and simmer about 3/4 hour or until tender. Cool on plate; reserve stock.
- Strip meat from bones; put through coarse blade of meat grinder. Makes about 2 cups ground chicken.
- Combine lamb, chicken, dill, salt and pepper in bowl. Mix well with hands.
- Dilute mushroom soup with about 1 cup chicken stock, Worcestershire sauce and onion juice. Mix well with meat mixture. Divide mixture in half.
- Butter 2 two-quart casseroles. Press mixture into each casserole.
Topping - 1 cup water
- 1 cup stock (from chicken)
- 1/2 cup milk
- 2 tbsps. butter
- 2 1/2 cups instant potato flakes
| - 1 cup dairy sour cream
- 1 tbsp. chives, minced
- 1/2 tsp. caraway or sesame seeds
- salt to taste
- freshly ground pepper to taste
| - Heat water and stock together until boiling; remove from fire.
- Add milk and butter; stir in potato flakes, beating until light and fluffy.
- Add sour cream, chives, caraway seeds, salt and pepper; blend well.
- Top meat in each casserole with whipped potato mixture.
- Bake in preheated 450 degree oven 20 to 25 minutes. Run under broiler to brown.
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Reply
| | | From: Genie· | Sent: 6/4/2008 9:53 PM |
| Lamb Carnitas - BettyGa Ingredients: | | 2 c | Canned lima beans,drained | | 2 ts | Salt | | 1/4 c | Olive oil | | 1 3/4 lb | Cubed,lamb stew meat | | 1 ts | Freshly ground pepper | | 3 | Bay leaves | | 1 ts | Ground coriander | | 2 ts | Dried savory | | 1 c | Milk | | 2 | Medium onions | | 2 | Tomatoes | | 1 | Salt and frsh pepper to tast |
Instructions:
Place limas in oven proof casserole,and barely cover with water. Bake at 350 deg.
2 hours,adding 1 tes. salt after 1 hour. Check from time to time,and add water if necessary if beans dry out. Meanwhile,heat one tbles. oil in large,heavy skillet over high heat on stove. Add some lamb without crowding,and brown well in batches on all sides,adding extra oil as necessary. When all the lamb is browned,transfer meat to cast iron Dutch oven or casserole,along with remaining teaspoon salt,pepper,bay leaves,coriander,savory,and 1/2 cup milk. Cover and bake 30 minutes. Remove cover.
Add remaining 1/2 cup milk,and continue to cook 45 minutes more,until meat is falling apart and tender. Remove from oven. Cover,and keep warm. Meanwhile,peel onions and halve them from tip to root. Place cut surface down on work surface and sliver each from tip to root. Toss with 1 teas. oil, set aside. Halve the tomatoes crosswise.
Sprinkle with salt and pepper,and drizzle with some oil. Set aside.
When it's time to put dinner on the table,preheat broiler. Place onions in heat resistant dish,and place under broiler. As tops begin to color,remove from oven,toss onions and then put back into oven. Continue this process,stirring until onions are tender,about 5 minutes. Place tomato halves on top of onions,and return to broiler for about 3 minutes,until they wilt. Do not let them burn. Arrange onions and tomatoes on plate.
Serve lamb in one covered casserole and lima beans in another. Scoop up some meat and onions and wrap in tortillas. Serve with sour cream and salsa along with the lima beans as a side dish. Makes 4 servings. I realize there is no oven setting given for the baking. I guess it is an over sight on the part of Michael Roberts. I will try and get same.
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Reply
| | | From: Genie· | Sent: 6/4/2008 9:53 PM |
SPANISH RICE LAMB BAKE 1 cup ketchup
¼ cup oil
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
1 teaspoon Worcestershire sauce Combine all ingredients and place 2 pounds of lamb cubes from the shoulder in the mix, Marinate till 1 hour before serving. Add: 1 cup uncooked rice, 2½ cups water, 2 tablespoons diced onion, 2 tablespoons green pepper and 2 tablespoons celery. Use a 2½ quart casserole and spray with Pam. Cook 1 hour at 400° (covered). Remove from the oven, stir gently and sprinkle with parsley. | |
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| | | From: Genie· | Sent: 6/4/2008 9:56 PM |
Lamb Shank & Bean Casserole------Betty B.
1 pound of Great Northern Beans
2 beef bouillon cubes
1 teaspoon of dried thyme leaves
2 bay leaves
1 clove garlic, peeled
1/3 pound of hot sausage
4 to 6 lamb shanks (about 4 lbs.)
1/4 cup of butter or margarine
1 large onion, sliced
2 tablespoons of chopped parsley
One 2 pound 3 ounce can of tomatoes, undrained
3 teaspoons of salt
1/2 teaspoon of black pepper
8 small potatoes, pared (1 1/2 lb.)
Day before serving: wash and drain beans. In large, 8 quart kettle, bring 6 cups water to boiling with bouillon cubes, thyme leaves, bay leaves, and garlic. Pierce sausage with fork. Add beans and sausage to kettle. Simmer, covered 1 1/2 hours. Meanwhile, wipe lamb shanks with damp paper towels. In hot butter in large, 12 inch skillet, saute onion and parsley, 2 minutes. Add lamb shanks, and brown, turning on all sides, about 25 minutes. Add tomatoes to skillet, and simmer, covered 1 hour. Add lamb shanks and tomato mixture to beans; sprinkle with salt and pepper. Cover, and refrigerate overnight. Next day: preheat oven to 375ºF. Arrange potatoes over beans. Bake lamb shanks and beans, uncovered, 1 1/2 hours or until potatoes are cooked and lamb shanks are tender. To serve: turn into large serving dish; sprinkle with chopped parsley. Makes 8 servings. |
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| | | From: Genie· | Sent: 6/4/2008 9:57 PM |
Baked Rice with Lamb - Daydream 2 C. cold cooked lamb
2 C. gravy or stock
1 C. canned tomatoes
Salt and pepper
1/2 C. uncooked rice
2 T. fat
1 Tl Worcestershire sauce
2 med. onions, minced Cooked cubed lamb, gravy or stock, tomatoes, 1/2 the onion, Worcestershire sauce and other seasonings together for 10 minutes. Melt fat in separate pan. Add rest of onions and uncooked rice. Allow both to brown lightly, then add to the meat mixture. Turn all ingredients into buttered casserole and bake at 350F. degrees until rice is soft and has absorbed most of the liquid, about 40 minutes. |
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Reply
| | | From: Genie· | Sent: 6/4/2008 9:57 PM |
LAMB AND SWEET PEPPER CASSEROLE
8 lamb chops, trimmed
1 oz. butter or margarine
1 tbsp. oil
3 med. onions, chopped
3 green peppers, chopped
1 (8 oz.) can tomatoes
1 (8 oz.) can red kidney beans,
drained
Salt and black pepper, to taste
1 beef bouillon cube
Coriander, to garnish (optional)
Heat oven to 350 degrees. Grill chops for 6 to 8 minutes on each side
until browned. In a skillet, heat butter or margarine and oil. Saute onions
until soft. Stir in peppers. Cook for 4 to 5 minutes. Add tomatoes
(including
juice), kidney beans, salt and black pepper. Dissolve bouillon cube in 1/2
cup boiling water. Add to mixture. Put chops in ovenproof dish. Add sauce.
Bake covered for 25 to 30 minutes. Garnish with coriander.
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Reply
| | | From: Genie· | Sent: 6/4/2008 9:58 PM |
Lamb & Eggplant Casserole
2 slices white bread, cubed
2 tbsp. olive oil
1 lb. lamb, cubed
1 med. onion, chopped
1 med. eggplant, peeled and cubed
1 (16 oz.) can stewed tomatoes
1/2 tsp. ground cumin seeds
Brown bread cubes in 2 tablespoons olive oil until crisp. Remove from pan.
In same skillet, brown lamb cubes and onions, adding more oil if necessary.
Remove with slotted spoon. Lightly brown eggplant cubes. Return bread
cubes, lamb and onion to skillet. Stir in tomatoes, cumin seeds and season to
taste. Cover and simmer for 1 hour.
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Reply
| | | From: Genie· | Sent: 6/4/2008 9:58 PM |
LAMB SHANK AND BEAN CASSEROLE - Genie
1 lb. white beans (Great Northern)
2 beef bouillon cubes
1 tsp. dried thyme leaves
2 bay leaves
1 clove garlic, peeled
1/3 lb. hot sausage
4 to 6 lamb shanks (about 4 lbs.)
1/4 c. butter or margarine
1 lg. onion, sliced
2 tbsp. chopped parsley
1 can (2 lbs. 3 oz.) tomatoes,
undrained
3 tsp. salt
1/2 tsp. black pepper
8 sm. potatoes, pared (1 1/2 lb.) Day before serving: wash and drain
beans. In large, 8 quart kettle, bring 6 cups water to boiling with bouillon
cubes, thyme leaves, bay leaves, and garlic. Pierce sausage with fork. Add
beans and sausage to kettle. Simmer, covered 1 1/2 hours. Meanwhile, wipe
lamb
shanks with damp paper towels. In hot butter in large, 12 inch skillet,
saute onion and parsley, 2 minutes. Add lamb shanks, and brown, turning on all
sides, about 25 minutes. Add tomatoes to skillet, and simmer, covered 1 hour.
Add lamb shanks and tomato mixture to beans; sprinkle with salt and
pepper. Cover, and refrigerate overnight. Next day: preheat oven to 375
degrees.
Arrange potatoes over beans. Bake lamb shanks and beans, uncovered, 1 1/2
hours or until potatoes are cooked and lamb shanks are tender. To serve:
turn into large serving dish; sprinkle with chopped parsley. Makes 8 servings.
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Reply
| | | From: Genie· | Sent: 6/4/2008 9:59 PM |
| From: Jinjee (Original Message) | Sent: 3/12/2002 4:42 PM | | Lamb Casserole INGREDIENTS:
2 pounds lamb shoulder, cut into pieces
1 onion, chopped
2 tablespoons bacon fat
2 tablespoons flour
1/3 cup chopped parsley
1 cup tomatoes
Potatoes (optional)
1 garlic clove, chopped
1 bay leaf
1 cup mushrooms and juice
dash rosemary
INSTRUCTIONS:
Saute meat and onions in bacon fat. sprinkle with flour. Place in a heavy baking casserole. Add seasonings, tomatoes and mushrooms. Cover with heavy top. Place in oven and bake 1 hour. sprinkle with chopped parsley. Serve with rice or potatoes. Serves 4 to 6
Potatoes may be added during last half hour of baking.
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Reply
| | | From: Genie· | Sent: 6/4/2008 10:00 PM |
| From: titmouse (Original Message) | Sent: 2/20/2002 5:25 PM | SHEPHERD'S PIE. 4 cups diced cold lamb, 1lb tomatoes, 2-3 onions thinly sliced, salt & pepper, 2 cups hot mashed potatoes, parsley chopped, grated cheese, marg. Place meat in base of greased pyrex dish. Cover meat with a layer of onion sprinkled with parsley then a layer of tomatoes, season. {If sufficient meat, repeat layers} Cover with mashed potatoes topped with grated cheese dotted with marg. Cook in mod. pre-heated oven until onion is tender & potato has browned. | |
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| | | From: Genie· | Sent: 6/4/2008 10:00 PM |
| From: titmouse (Original Message) | Sent: 1/17/2002 7:03 PM | LAMB and TOMATO CASSEROLE. 1/3 cup olive oil, 3lbs lamb in large dice, 2 large onions diced, 5 garlic cloves finely chopped, 2.1/2 Tblspns tomato paste, 1/2 small red chilli seeded & finely chopped [optional], 1/2 cup dry sherry, 3 cups peeled chopped canned tomatoes, 1 Tblspn thyme finely chopped, salt & black pepper, 1 bunch shallots. Heat 1/3 of the oil in large frying pan over med-high heat. Add lamb in single layer, saute until browned. Transfer to large heavy-based pot. Brown remaining lamb, adding more oil if required then add lamb to pot. Reduce heat to low adding any balance of oil to pan, cook the onions & garlic 8-10 minutes until soft, stir in tomato paste & chilli, stir 2 minutes. Pour the sherry into pan, bring to boil scraping pan to dissolve brown bits on base. Add tomatoes, thyme & season. Pour over the lamb, bring to boil, reduce to very low, cover tightly, simmer until lamb is tender 1.1/2-2 hours. Remove tops from shallots leaving 5cm attached to bulb, cut small cross in base . Add to pot in last 15 minutes. Serve, garnished with parsley sprigs with mashed potatoes. NOTE: Casserole is better after a day or two in fridge. Can prepare it upto adding shallots then refridgerate up to 3 days or cool, freeze up to 3 weeks adding the shallots when casserole is hot. | |
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Reply
| | | From: Genie· | Sent: 6/4/2008 10:02 PM |
Sherry Lamb Casserole 2 pounds lean lamb, cubed
4 tablespoons butter, divided
3 tablespoons brandy
1 pound small white onions
1/4 pound carrots, cut up
1/4 pound turnips, cut up
1/4 pound mushrooms, cut up
1/4 pound green beans, cut up
2 tablespoons flour
2 tablespoons tomato paste
1 1/2 cups beef broth
3/4 cup Holland House® Sherry Cooking Wine
2 tablespoons chopped fresh dill weed In 12-inch skillet, sauté lamb in 2 tablespoons of the butter. Heat brandy; ignite over meat. Place meat in 3-quart casserole. Sauté vegetables in remaining 2 tablespoons butter. Stir in tomato paste and flour; add broth and wine. Cook, stirring constantly, until mixture thickens. Cook 5 minutes. Combine with lamb in casserole. Sprinkle with chopped dill. Cover; bake 1 1/4 hours in 350 degree F oven, or until meat and vegetables are tender. Serve or freeze. Serves 6. | | | |
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Reply
| | | From: Genie· | Sent: 6/4/2008 10:02 PM |
Curried Lamb Casserole with Raisins & Almonds
6 servings
2 lbs very lean ground lamb
2 slices white bread
1 cup milk
3 tablespoons unsalted butter
2 yellow onions, coarsely chopped
2 cloves garlic, finely chopped
2 tablespoons curry powder
1/2 cup dark seedless raisins
2 tablespoons slivered almonds
2 tablespoons fresh lemon juice
1 tablespoon mango chutney, large pieces chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs
6 bay leaves
1. In large skillet, saute the ground lamb, working in batches if
necessary to avoid crowding the skillet, until lamb is no longer pink,
3 to 4 minutes per batch.
2. As it browns, remove lamb to a colander to drain excess water
and fat.
3. In a small bowl, soak the bread in 1/4 cup milk for 20 minutes,
turning it over occasionally.
4. Squeeze excess milk out of bread and then tear it into pieces.
5. Heat oven to 375ºF.
6. Lightly butter a 13-by-9-by-2-inch glass baking dish.
7. In a large skillet, heat the butter.
8. Add the onions and saute until softened, about 5 to 8 minutes.
9. Add the garlic and curry powder and saute 1 minute.
10. Remove from heat.
11. In a large bowl, mix together the lamb, onion mixture, raisins,
almonds, lemon juice, chutney, salt, pepper and 1 egg, slightly
beaten, until all ingredients are evenly distributed.
12. Spoon into prepared baking dish.
13. Tuck the bay leaves into lamb mixture.
14. Bake at 375ºF.
15. for 30 minutes.
16. In a glass measuring cup, stir together the remaining egg and
remaining 3/4 cup milk.
17. Pour over lamb mixture.
18. Bake until egg mixture is set, about 10 to 15 minutes.
19. Remove and discard bay leaves before serving.
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Reply
| | | From: Genie· | Sent: 6/25/2008 2:21 AM |
Oven Braised Lamb Shanks Recipe 4 Servings Ingredients - 4 Lamb shanks
- 2 tablespoons vegetable oil
- 1 chopped green pepper
- 1 cup chopped onion
- 2 garlic cloves, crushed
- 1 16oz can tomato sauce
- 1 tablespoon sugar
- 2 tablespoons vinegar
- 1 tablespoon grated lemon rind
- ¼ cup bouillon
Preparation Heat oil to medium and add lamb shanks; cook over medium heat until browned on all sides. Remove lamb. Add onions, green pepper and garlic, cook for 3 minutes. Add remaining ingredients; mix well. Cook over low heat for 10 minutes. Place lamb in 2 ½ quart casserole. Top with tomato sauce mixture. Cover and bake in 325° oven 2 hours, or until lamb shanks are tende | |
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