Recipes Included On This Page Lamb Chops with Feta Lentils and Italian Sausage for 1 Liver Terrine Low Cal Veal Casserole Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lamb Chops with Feta Recipe By : www.dairygoodness.ca Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Feta Mixture: 2 anchovy fillets -- (2 or 3) soaked, drained, chopped 2 tablespoons lemon zest -- finely grated 2 tablespoons fresh oregano -- (or 1 tbsp dry) 1 garlic clove -- minced 1/4 cup olive oil 7 ounces Feta cheese -- (200 g) Chickpea Stew: 2 tablespoons butter 1 medium onion -- chopped 1 teaspoon cumin seeds 1 teaspoon turmeric 2 cans chickpeas -- (19 oz/540 ml) rinsed, parboiled, drained 4 tomatoes -- peeled, seeded and chopped 1 1/4 cups tomato sauce 2 tablespoons fresh coriander 3 tablespoons Feta cheese -- crumbled Salt and pepper to taste Lamb Chops: 12 lamb chops 1 tablespoon olive oil 2 tablespoons butter Feta Mixture: Blend chopped anchovies, lemon zest, oregano, garlic, olive oil and Feta cheese into crumbled paste. Chickpea Stew: Saute onion in butter with turmeric and cumin seeds. When onion is tender, add chickpeas and heat them. Mix in tomato sauce. Cook 15 to 20 minutes over low heat. When cooked, add coriander and sprinkle with crumbled Feta cheese. Serve with lamb chops. Lamb Chops: Heat butter and oil in a frying pan. Over high heat, brown chops on both sides. Arrange in an ovenproof dish and spread Feta mixture over them. Bake in 400F (200C) oven for 3 to 5 minutes. Serve immediately. For 6 Prep. time: 60 minutes. Cooking time: 20-25 minutes. Contributed to the FareShare Gazette by Claudia; 20 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1146 Calories; 82g Fat (64.1% calories from fat); 51g Protein; 52g Carbohydrate; 14g Dietary Fiber; 196mg Cholesterol; 989mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 13 Fat. * Exported from MasterCook * Lentils and Italian Sausage for 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry lentils 1/2 cup cold water 1/2 pound fresh Italian sausage -- sweet or hot 1 cup chicken broth -- (about) [homemade or canned] 1/2 tablespoon olive oil 1 small onion -- finely chopped 1 celery rib -- finely chopped 1 small carrot -- finely chopped 1 garlic clove -- finely minced 1 fresh sage leaf -- chopped or 1/4 teaspoon dried rubbed sage Salt and pepper to taste 1 tablespoon tomato paste -- diluted 1 in a little water 1 dash sugar Clean lentils well by soaking them briefly and changing the water at least once. Put them in a 2 1/2-quart saucepan, add cold water to cover, and bring to a boil. Lower heat to simmer and cook until not quite done, about 20 minutes. Meanwhile, pierce sausage in several places then put them in a small saucepan. Add enough chicken broth to cover and place over medium heat. Bring to a gentle boil, and simmer for about 40 minutes. From time to time, skim off and discard foam and fat that rise to the top. When sausage is done, remove the pot from the heat and let it sit in the broth while you finish the lentils. Warm the oil in a medium skillet and saute the onion, celery, carrot, garlic and sage in the olive oil over medium heat until the onion is translucent and the vegetables are done. Drain the sausage, saving their liquid. To the lentil pot, add the vegetables, season with salt and pepper, and add tomato paste. Mix gently using a wooden spoon. Add 3/4 cup of the broth in which you cooked the sausages. Taste and adjust the seasoning, if needed. To serve, slice the sausage and arrange them on a platter next to the warm lentils. From http://homecooking.about.com, edited and adapted for one serving by Claudia Contributed to the FareShare Gazette recipe challenge by Claudia; 31 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 9g Fat (37.7% calories from fat); 8g Protein; 24g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 960mg Sodium. Exchanges: 1/2 Lean Meat; 4 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Liver Terrine Recipe By : Modes & Travaux Serving Size : 5 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces livers [chicken, duck, goose etc.] 6 ounces pork shoulder butt 6 ounces veal shoulder 1 ounce Cognac 10 slices unsalted bacon -- (10 to 12) Salt Pepper Thyme Laurel Grind finely both veal and pork and half of livers. Dice the other half of livers. Marinate diced liver in Cognac for a couple of hours with thyme and laurel. Mix ground meats with salt and pepper. Add Cognac from marinade. Work until you obtain a smooth and uniform mixture. Using a 9-inch x 12-inch oven dish, line bottom and sides with bacon slices. Layer some of the meat mixture on the bottom of the dish; press it down then cover it with half of the diced livers, then with the rest of the liver mixture. Add thyme and laurel; cover with bacon slices. Close the terrine tightly and bake at th 5-6 (210C. or 425F.) in a bain-marie (water bath). The terrine is cooked when a knife blade inserted in the middle comes out very hot. Remove lid. Replace it with a rectangular plate that fits the size of the oven dish and place a weight on top of it. Let it cool. Refrigerate for three days before serving. Source : Modes & Travaux Translated by Claudia For 5-6 persons Prep. : 30 minutes. Cooking: 1 hour Contributed to the FareShare Gazette by Claudia; 17 April 2006. www.fareshare.net ---> Claudia, may we assume when you refer to 'laurel' you mean 'bay leaf' (whose botanical name is laurus nobilis)? H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 1g Fat (38.0% calories from fat); 5g Protein; 0g Carbohydrate; 0g Dietary Fiber; 21mg Cholesterol; 22mg Sodium. Exchanges: 1/2 Lean Meat. * Exported from MasterCook * Low Cal Veal Casserole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground lean veal 1 carrot -- thinly sliced 1 green pepper -- chopped 1/2 pound fresh mushrooms -- sliced 2 small zucchini -- sliced (8 oz.) 16 ounces tomato sauce 1 1/3 cups hot tap water 2 teaspoons instant beef bouillon 1 teaspoon basil 1/2 teaspoon oregano 1/4 teaspoon garlic powder 1 1/3 cups instant rice Salt and pepper -- to taste Crumble ground veal in a 3-quart microwave casserole. Add carrot and green pepper. Cover and microwave on High for 6-7 minutes, stirring half way through. Add mushrooms and zucchini. Cover and microwave on High for 4 minutes. Add tomato sauce, water, instant beef bouillon. basil, oregano and garlic powder. Stir. Cover and microwave on High for 10 minutes. Stir in instant rice. Re-cover and let stand 10 minutes for rice to absorb liquid. Add salt and pepper to taste. Serves 4. Per serving: 345 calories. Source : "Source Unknown" S(MC formatting by): "bobbie" NOTES : Bobbie's Note: This was a delicious casserole. We served it in bowls with hard rolls. It had a lovely mix of flavors. Contributed to the FareShare Gazette by Bobbie; 7 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 1g Fat (3.2% calories from fat); 7g Protein; 44g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 700mg Sodium. Exchanges: 2 Grain(Starch); 3 Vegetable; 0 Fat.

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