Recipes Included On This Page Herbed Leg of Lamb Homemade Noodles Honey Pecan Cheesecake Hush Puppies (QVC) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Herbed Leg of Lamb Recipe By :Woman's World Magazine 4-2-02 Serving Size : 8 Preparation Time :0:15 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons oil -- preferably olive 2 tablespoons grated lemon zest 1 tablespoon chopped rosemary 1 tablespoon minced garlic 1 teaspoon salt 1/2 teaspoon pepper 1 leg of lamb -- about 7 lbs. trimmed Preheat oven to 400 F. In small bowl combine oil, zest, rosemary, garlic, salt and pepper. Place lamb, fat side up, in large roasting pan. Rub oil mixture over lamb. Roast 20 minutes; reduce temperature to 350 F. Roast, basting occasionally with pan juices, until meat thermometer inserted into thickest part away from bone registers 145 F. about 1 hour, 20 minutes. Let stand 15 minutes before carving. Source : "Woman's World Magazine 4-2-02" S(MC formatting by): "bobbi744@attbi.com" Start to Finish Time: "2:10" NOTES : Deliciously seasoned with lemon, rosemary and garlic, it takes only a handful of ingredients and a few minutes to get our recipe ready for roasting! And no one will ever guess how easy it was to make this impressive spring classic. Bobbie's Note: This was incredibly delicious! I used a deboned whole leg of lamb that weighed about 4 1/2 pounds. Contributed to the FareShare Gazette by Bobbie; 1 April, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; 6g Fat (91.8% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. * Exported from MasterCook * Homemade Noodles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted flour 3 eggs Salt -- to taste 3 tablespoons milk 1 dash yellow coloring Mix well. Roll to 1/8 inch thick. Let dry for about 2 hours turning so both sides can dry. Then roll and slice as thinly as possible. Drop in boiling chicken broth. Cook about 30 minutes. Beef broth can be used instead of chicken. Contributed to the FareShare Gazette by Cora; 3 April, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1062 Calories; 17g Fat (14.7% calories from fat); 42g Protein; 179g Carbohydrate; 6g Dietary Fiber; 567mg Cholesterol; 193mg Sodium. Exchanges: 11 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Honey Pecan Cheesecake Recipe By :Tish Frish, Hampden, ME Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 1 cup vanilla wafer crumbs 5 tablespoons butter or margarine -- melted 2 tablespoons sugar 1/4 cup ground pecans Filling 24 ounces cream cheese -- softened 1 cup packed dark brown sugar 3 eggs 2 tablespoons flour 1 tablespoon maple extract 1 teaspoon vanilla extract 1/2 cup chopped pecans Topping 1/4 cup honey 1 tablespoon butter or margarine 1 tablespoon water 1/2 cup chopped pecans Combine the crust ingredients; press onto the bottom only of a greased 9-inch spring form pan. Refrigerate. Beat cream cheese and sugar. Add eggs; beat until smooth. Add flour and extracts; mix well. Stir in pecans. Pour into crust. Bake at 350 degrees F. for 50-55 minutes or until the center is nearly set. Turn off the oven; open the door and leave the cheesecake in the oven for 1 hour. Remove from the oven and cool completely. Refrigerate overnight. For the topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts; cook 2 minutes longer. Spoon over the cheesecake. Carefully remove the sides of the pan before serving. Refrigerate the leftovers. Source : "Taste of Home Holiday Recipe Cards, 2000" Contributed to the FareShare Gazette by Bobbie; 21 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 476 Calories; 35g Fat (65.2% calories from fat); 7g Protein; 35g Carbohydrate; 1g Dietary Fiber; 128mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 6 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Hush Puppies (QVC) Recipe By :In the Kitchen with Bob Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups stone ground cornmeal -- white or yellow 1/3 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons sugar 1 teaspoon salt 2 eggs -- beaten 1 cup buttermilk 1/2 cup minced onions corn oil for frying Place 2 inches of oil in a heavy, deep skillet. Heat oil to 360° F. In a small bowl, whisk together the dry ingredients. Add the wet ingredients and mix until just combined. Drop rounded tablespoons of batter into the hot oil, being sure not to crowd the pan, and cook for 2 minutes. Remove with a slotted spoon onto paper towels and keep warm in a 200° F oven. Serve piping hot. Makes 6 servings (2 Hush Puppies each). Contributed to the FareShare Gazette by Robin; 6 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 2g Fat (23.0% calories from fat); 4g Protein; 10g Carbohydrate; trace Dietary Fiber; 64mg Cholesterol; 685mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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