Recipes Included On This Page Lamb Pilaf Lemon Angel Food Cake Lightly Stuffed Tomatoes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lamb Pilaf Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 1 onion -- chopped 1/4 teaspoon cinnamon 1/4 teaspoon thyme 1/4 teaspoon allspice 1 teaspoon salt 2 cups cooked lamb -- in bite-size cubes 3 cups rice 1 tomato -- peel/seed/chop 1 cup cooked sliced zucchini or other green veggies 1/3 cup slivered almonds 1/3 cup raisins 1/2 cup beef broth Heat oil in 1 1/2 quart Microwave casserole. Add onion. Microwave for 1 minute. Stir in spices. Cook for 30 seconds. Stir in cooked lamb, rice, tomato, zucchini or other green vegetable, almonds, raisins, soaked in hot water for 5 minutes and beef broth. Microwave for 8 minutes. Rotate dish 1/4 turn every 2 minutes. Serves 6. Source : "Source Unknown" S(Mc Formatting by): "Bobbie" NOTES : Great use for leftover lamb. This is a delicious dish using leftover lamb and veggies. The two of us easily eat a 1/2 recipe. Yum! Contributed to the FareShare Gazette by Bobbie; 1 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 466 Calories; 10g Fat (18.5% calories from fat); 10g Protein; 85g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 471mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat. * Exported from MasterCook * Lemon Angel Food Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups superfine sugar -- sifted, divided 1 1/3 cups cake flour -- sifted [not self-rising] 1 1/2 cups egg whites -- (10 to 12 eggs) at room temperature 3/4 teaspoon Kosher salt 1 1/2 teaspoons cream of tartar 3/4 teaspoon pure vanilla extract 1 1/2 teaspoons lemon zest -- (2 lemons) grated Preheat the oven to 350 degrees F. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside. Place the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment; beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool. Difficulty : Medium Source : "http://www.foodtv.com Episode #: IG1A05" S(MCFormatted by Dee): "" Copyright : "© 2002, Barefoot Contessa Family Style" Start to Finish Time: "1:00" Contributed to the FareShare Gazette by Dee; 30 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; trace Fat (1.6% calories from fat); 6g Protein; 15g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 252mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit. * Exported from MasterCook * Lightly Stuffed Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-09 Sep 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large whole tomatoes salt 3 green onions -- with some green, minced 2 tablespoons olive oil 1 cup warm cooked brown rice 1/2 teaspoon oregano 1 tablespoon parsley -- finely chopped 4 tablespoons raisins 3 tablespoons shelled pine nuts 1/2 cup grated Parmesan cheese 1 cup hot water Cut tops from tomatoes; scoop out pulp. Sprinkle tomato shells with salt Invert. Saute green onions with some of the green tops in olive oil until limp. Stir onion and oil into 1 cup cooked brown rice. Add oregano, parsley, raisins and pine nuts. Spoon into the shells. Sprinkle with Parmesan cheese. Place snugly in a baking dish. Spoon rest of rice between tomatoes. Add 1 cup hot water to dish. Bake at 350 F. for 20-30 minutes. This is delicious hot or cold. Makes 4 servings. Source : "Source Unknown" S(mastercook formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 7 September 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 10g Fat (53.6% calories from fat); 6g Protein; 14g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 202mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat.

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