Recipes Included On This Page Lachlan's Hot Pot - New South Wales Lancashire Hot Pot Recipe - British Leeks in Dilled Lemon Butter Lemon Drop Candy Cake Mix Cookies Lime-and-Yogurt-Marinated Chicken Breasts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lachlan's Hot Pot - New South Wales Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil Pot Roast Vegetables Garlic Red Wine Water Potatoes In a thick saucepan, heat some oil and braise a pot roast, adding some vegetables, garlic and, if you desire, a slurp of some good quality red wine and reduce the mixture. After things have started to brown, add some water then braise for about one hour, adding some potatoes. Lachlan suggests that you can puree the vegetables to make into a sauce or just add them to the plate when you serve up the pot roast. Recipe courtesy Lachlan Bowtell, Meat & Livestock Australia Contributed to the FareShare Gazette by Chupababi in response to a request; 18 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. * Exported from MasterCook * Lancashire Hot Pot Recipe - British Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Neck of organic lamb -- (Mutton is traditional but difficult to obtain) 2 lamb's kidneys -- (if liked) 1/2 pint water 2 pounds organic potatoes 1 large organic onion Pepper and salt to taste Organic butter for greasing Grease a casserole and put in a thick layer of sliced potato using about one pound of the potatoes. Cut the meat into cubes and put this on top of the potatoes. Cover the meat with sliced onion and sprinkle with pepper and salt and then pour the water into the casserole. Cut the remaining potatoes into chunks and place them to cover the whole dish and brush them with a little butter. Cook for 2 hours at 190 degrees centigrade (375F.). Source : "http://www.greenchronicle.com" Contributed to the FareShare Gazette by Chupababi in response to a request; 20 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. * Exported from MasterCook * Leeks in Dilled Lemon Butter Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium leeks 1/4 cup chicken broth 1/4 cup margarine -- melted 1 tablespoon lemon juice 1 tablespoon chopped fresh dillweed 1 dash white pepper Remove roots from leeks but leave 4 inches of dark leaves. Split in half lengthwise and wash well. Combine leeks and chicken broth in a 12x8-inch pan. Cover with plastic wrap and poke holes for ventilation. Microwave for 8 to 10 minutes until tender, rearranging halfway through. Drain and set aside. Add lemon juice, dill and white pepper to melted margarine. Pour mixture over leeks and toss gently. Cover and microwave for 1 to 2 minutes. Makes 4 servings. Contributed to the FareShare Gazette by Dancer^; 27 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 12g Fat (54.9% calories from fat); 2g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Lemon Drop Candy Cake Mix Cookies Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box lemon cake mix 1 egg 2/3 cup vegetable oil -- (2/3 to 1) 1 package lemon drops -- (small package) Mix cake according to instructions. Add 1 small package lemon drop candies (broken into small pieces, but not crushed), drop by the teaspoon onto non-stick cookie sheet. Bake and sprinkle immediately with powdered sugar after you pull them out of the oven. http://www.crumbledcookies.com Contributed to the FareShare Gazette by Chupababi in response to a request; 23 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 8g Fat (98.2% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 10mg Cholesterol; 3mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fat. * Exported from MasterCook * Lime-and-Yogurt-Marinated Chicken Breasts Recipe By :Cook's Magazine June 1990 Serving Size : 4 Preparation Time :0:30 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large scallion -- minced 3 medium garlic cloves -- minced 3/4 teaspoon ground cumin 1/4 teaspoon caraway seeds 1 teaspoon crushed coriander seed 1 teaspoon grated lime peel 1 1/2 tablespoons lime juice 1/2 cup plain nonfat yogurt Salt Ground black pepper 4 boned and skinned chicken breast halves (1 1/2 lbs.) TO PREPARE: For the marinade, mix all ingredients including 1/3 teaspoon salt and 1/3 teaspoon pepper in a large nonreactive baking dish. Add chicken breasts in a single layer; turn to coat. Let the chicken stand at room temperature for about 20 minutes to marinate. TO COOK: Heat the broiler. Broil chicken breasts, turning once, until cooked through, about 10 minutes. TO SERVE: Slice each chicken breast across the grain into 1/4-inch-thick slices. Serve immediately. NOTES : A light but savory chicken marinade with sweet spices. Bold herbs and spices teamed with tangy nonfat yogurt make a satisfying but light marinade for chicken. If you have time, let the chicken marinate overnight. Serve blanched haricots verts or tender green beans tossed with a mint-vinaigrette as a refreshing accompaniment to this light entree. Contributed to the FareShare Gazette by Robin; 13 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 2g Fat (10.0% calories from fat); 29g Protein; 4g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat.

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