Recipes Included On This Page Raspberry Cream Salad Red Wine Braised Pot Roast with Vegetables a la Art Roasted Boneless Lamb Leg Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raspberry Cream Salad Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces raspberry Jell-o 6 ounces cream cheese 9 ounces Cool Whip 2 cups boiling water 2 packages frozen sweetened raspberries Place cream cheese and Jell-o in a bowl. Let stand until cream cheese is soft. Add 2 cups boiling water and 2 packages frozen raspberries, thawed. Fold in Cool Whip and put in mold that has been very lightly sprayed with non-stick spray. Remember to coat mold very lightly with spray. Unmold onto a pretty glass plate and decorate around the edges. Contributed to the FareShare Gazette by Patty; 28 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 594 Calories; 59g Fat (88.5% calories from fat); 13g Protein; 5g Carbohydrate; 0g Dietary Fiber; 187mg Cholesterol; 517mg Sodium. Exchanges: 2 Lean Meat; 11 Fat. * Exported from MasterCook * Red Wine Braised Pot Roast with Vegetables a la Art Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 slices turkey bacon 4 tablespoons olive oil 3 pounds bottom round of beef Salt and black pepper 1 medium sweet onion -- coarsely chopped 4 ribs celery -- sliced on the bias 1 bag frozen stew vegetables -- carrots, potatoes, etc. 1/4 cup garlic -- minced 1/2 teaspoon red pepper flakes 3 cups hearty red wine 1 can beef broth 1 can diced tomatoes 2 teaspoons corn starch 2 tablespoons butter Trim beef of all visible fat and season liberally with salt and pepper. In a 5-quart, heavy-bottomed roasting pan, fry bacon, scraping the bottom of the pan. Remove bacon and place on paper towel to drain. Add olive oil and deglaze the pan; bring to temperature. Quickly brown the meat on all sides in the bacon drippings and olive oil. Remove meat and add the vegetables and garlic and cook over moderate heat until vegetables just begin to color and onions are translucent. Crumble the bacon and stir into the vegetables. Add a little of the beef broth and deglaze the pan again. Return meat to the pan and add pepper flakes, red wine, the remainder of the stock and the tomatoes. Bring to a simmer; cover and place in a preheated 375-degree F. oven for 2 1/2 hours or, until meat is very tender and almost falling apart. About every half hour spoon the liquid over the meat. When finished, strain the liquid from the meat and vegetables. Place meat and vegetables in a large serving dish and cover with aluminum foil. Return the liquid to the pan; add the butter and over high heat, reduce by approximately 1/3 to concentrate flavors (if desired, thicken with 2 tsp. cornstarch dissolved in wine or water). Blend the sauce smooth with a stick blender. Correct seasoning with salt and pepper. Slice the meat and return to the serving dish with the vegetables. Generously ladle reduced sauce over the meat and vegetables and garnish as desired. My choice for the wine in this recipe was a Kenwood 2003 Zinfandel. This wine is often described as being "peppery" which adds a great flavor to the sauce. Serves 6-8 Prepared January 22, 2005, by Art Contributed to the FareShare Gazette by Art; 24 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 11g Fat (75.3% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 325mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat. * Exported from MasterCook * Roasted Boneless Lamb Leg Recipe By :Hallie Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 boneless lamb leg Rosemary leaves -- fresh if possible [a small handful] Mint leaves -- a good pinch dried leaves Garlic cloves -- finely chopped [I used about 4] Cardamom -- (about 6 pods) Ground ginger [fresh would have been better but I didn't have any] Lime juice -- a couple of tablespoons Dijon mustard -- a good dollop Worcestershire sauce -- a few teaspoons Crushed chile pepper -- a big pinch Orange zest -- about 1 tablespoon Honey -- about a tablespoon Salt -- to taste Cooking oil -- olive or your favorite type Prunes -- 6 or 7 Preheat the oven to 350F (180C). If you buy a boneless lamb leg take it out of the wrapping, open it up and pierce it with two large metal skewers so it will stay flat. If you have a mortar and pestle use this to grind the rosemary, mint, garlic, cardamom, ginger, chile pepper and orange zest until they are well mixed and so there are no really large pieces. Place this mixture into a small bowl and add the lime juice, mustard, honey, Worcestershire sauce, salt and oil. Mix well. Turn the lamb so that the underside (where the bone was removed) is up and tuck several prunes into the crevices made when the meat was cut off the bone. If you wish you could tuck a little extra garlic in there and if you are fortunate enough to have lots of fresh rosemary available you could tuck a few sprigs of that in as well. Rub some of the sauce over the meat on this side then turn it over and place the lamb on a rack in a shallow roasting pan or baking sheet (one with sides) with the boned side down. Score the fat side in a crisscross pattern and rub the rest of the sauce all over this side. Place in the oven and roast for about 15 minutes per pound or until a meat thermometer registers about 145F. I placed thickly sliced potatoes, carrots and quartered onions around the meat in the pan and roasted them at the same time. Everyone really enjoyed this. Opening the roast out flat gave more surface area to absorb the sauce and to brown during the roasting process. You could easily adapt this to cooking on a barbecue I'm sure. The next day cold lambwiches well sprinkled with salt and black pepper were enjoyed as much as the freshly cooked hot meat. If you don't have all the sauce ingredients I listed just wing it. Lemon juice can be substituted for lime juice; oregano could be used if you don't have rosemary (although I think rosemary and lamb were made for each other); dried apricots instead of prunes; brown sugar instead of honey. Just root around and see what you have that you think might go well with lamb. The effect I was looking for was a combination of spicy, hot, with a little sweet and a little sour. Contributed to the FareShare Gazette by Hallie; 14 January 2005. 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.

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