Recipes Included On This Page Lamb 'n Curry Stuffed Potatoes Lemon Coconut Pound Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lamb 'n Curry Stuffed Potatoes Recipe By :American Lamb Council Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 baked potatoes [8 to 10 ounces each] 3 ounces cream cheese 8 ounces cottage cheese 1 teaspoon salt 1/2 teaspoon black pepper 8 ounces lean ground lamb 1/2 cup green onions -- including tops 1 teaspoon curry powder 4 ounces chutney 1/4 cup shredded coconut meat 1/4 cup raisins 1/4 cup chopped peanuts Make a lengthwise slit in each potato and scoop out the pulp. Combine the pulp with the cream cheese, cottage cheese, salt and pepper. Beat until smooth. Brown the lamb; drain well. Add the onions and curry powder. Cook and stir for 2 minutes. Combine the potato and lamb mixtures. Add the chutney and mix well. Stuff this mixture into the potato skins. Bake at 400F for 15 minutes. Sprinkle some coconut, raisins and chopped peanuts over the top of each potato and serve immediately. From American Lamb Council in The New Look of American Lamb; 1985. Hallie's notes: Although I haven't tried this dish yet I hope to as we love lamb. I think that I will probably vary the seasonings. Definitely needs garlic and, depending on the curry powder, probably some hot sauce. I will probably use a mango chutney - one with a bit of zing to it - but there are so many chutneys available these days I may try several. I think the coconut and peanuts should be toasted lightly in a hot dry frying pan to bring out their best flavours. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 509 Calories (kcal); 15g Total Fat; (25% calories from fat); 17g Protein; 79g Carbohydrate; 28mg Cholesterol; 855mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Lemon Coconut Pound Cake Recipe By :Carol Mann Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter (do not use margarine!) 1 cup Crisco 5 large eggs 3 cups sugar 3 cups flour (all purpose) 1 cup evaporated milk 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon lemon extract 1 teaspoon vanilla extract 1 package frozen coconut Cream butter, Crisco, sugar and eggs till fluffy. Add remaining and mix well. Fold in coconut. Bake in greased angel cake pan at 350 for approximately 85 minutes until golden and tests done. Contributed to the FareShare Gazette by Carol <Chezchigoe@aol.com>; 17 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 3008 Calories (kcal); 41g Total Fat; (12% calories from fat); 45g Protein; 629g Carbohydrate; 1009mg Cholesterol; 1859mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 40 Other Carbohydrates NOTES : Frozen coconut is sometimes difficult to find, but it is usually in the section near the frozen fruits and berries. It's worth the extra effort to try to find frozen coconut since it tastes just like fresh coconut.

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