* Exported from MasterCook *
Kafta
Recipe By :The Working Wives' (Salaried or Otherwise) Cook Book; 1963
Serving Size : 4 Preparation Time :0:00
Categories : Volume 5-09 Sep. 2002
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds ground lamb
1 medium onion -- chopped fine
2 cups finely chopped fresh parsley
3 tablespoons pine nuts (pignolia) -- (heaping)
1 1/4 teaspoons salt
1/8 teaspoon pepper
1 pound stewed tomatoes -- (1 can)
This is the Arabic equivalent to the Hamburger, except tastier and healthier.
The Night Before
Preparation Time: 15 minutes. Cooking Time: 12 minutes.
Mix the lamb, onion, parsley, pignolia, salt and pepper lightly but
thoroughly. Your hands will do this job better than any utensil.
Divide the meat into 8 cakes, no more than 3/4-inch thick.
Sauté in butter over a low flame (300F in an electric skillet) for
10 to 12 minutes.
Arrange the meat cakes in a shallow oven dish.
Cover and refrigerate.
Before Serving:
Pour the stewed tomatoes over the meat cakes.
Bake uncovered at 325F for 30 minutes.
Serves 4.
From The Working Wives' (Salaried or Otherwise) Cook Book; Theodora
Zavin and Freda Stuart; 1963; Crown Publishers, New York.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 3 September 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 570 Calories; 44g Fat (68.6%
calories from fat); 32g Protein; 13g Carbohydrate; 3g Dietary Fiber;
124mg Cholesterol; 814mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2
Lean Meat; 2 Vegetable; 6 Fat.
* Exported from MasterCook *
Kosher Pickles
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 5-09 Sep. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Half fill a 1-gallon wide-mouth
1 jar with well scrubbed medium-size
cucumbers.
Add:
2 ounces dill weed
2 ounces pickling spice
8 garlic cloves
1/2 cup kosher salt
Fill the rest of the jar with more scrubbed cucumbers.
Add cold water to the top of the jar.
Shake and let stand for 4 to 6 days.
Gently shake each day.
This is a good "fresh" Kosher dill.
Contributed to the FareShare Gazette by Genevieve; 6 September 2002.
www.fareshare.net
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