Recipes Included On This Page Lamb Gyros Light Autumn Chutney Louisiana Acadian "Cajun" Opelousas Lumbercamp Falls Skillet Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lamb Gyros Recipe By :American Lamb Council Serving Size : 24 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds lean ground lamb -- see note 4 large garlic cloves -- finely minced 1 1/4 ounces lemon juice Salt -- to taste Ground black pepper -- to taste 2 teaspoons basil 1 teaspoon marjoram 2 teaspoons rosemary 1 ounce snipped parsley 24 pita pockets -- (bread) 2 pounds tomatoes -- chopped 2 pounds onions -- chopped **Sauce** 2 quarts cultured sour cream 4 cucumbers -- peeled pureed and strained 8 garlic cloves -- finely minced 4 ounces sugar Salt -- to taste Combine lamb, garlic, lemon juice, salt, pepper, basil, marjoram, thyme, rosemary and snipped parsley. Cook over medium heat, stirring constantly until meat is browned. Drain off excess drippings. Combine sauce ingredients; blend well. Set aside. Cut pita bread in half; spoon in meat mixture. To serve: top stuffed pita sandwich with 1/3 cup chopped tomatoes and 3 tablespoons chopped onion. Spoon 3 ounces of sauce over each sandwich or serve sauce separately. Note - you can use boneless sirloin or leg strips instead of ground lamb. From "America's finest chefs present The New Look of American Lamb"; American Lamb Council; 1985. MC formatted by Hallie;. Contributed to the FareShare Gazette by Hallie; 20 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Light Autumn Chutney Recipe By :Certo Newsletter Vol 3;Issue 3/Carole Walberg Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups tart apples -- finely chopped 3 1/2 cups plums -- finely chopped 1 cup ripe tomatoes -- finely chopped -- -- peeled and seeded 1/2 cup onion -- finely chopped 1/4 cup lemon juice 1 tablespoon lemon rind -- grated 1 tablespoon ginger root -- grated 1 tablespoon curry powder 1 teaspoon ground cumin 3 cloves garlic -- finely chopped 4 1/2 cups granulated sugar 1 box certo light fruit pectin crystals MEASURE prepared fruit, lemon juice and spices into a large saucepan. MEASURE sugar and set aside. COMBINE fruit pectin crystals with 1/4 cup of measured sugar. STIR pectin mixture into fruit mixture. PLACE saucepan over high heat and stir until mixture comes to a full boil. STIR in remaining sugar. Continue to cook and stir over high heat until mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. STIR and skim foam for 5 minutes to prevent floating fruit POUR quickly into warm, sterilized jars filling up to 1/4 inch from rim. SEAL while hot with sterilized 2-piece lids with new centers. Makes 8 cups Prep. time: 30 minutes Cooking Time: 20 minutes TIP: A food processor can be used to finely chop ingredients for this chutney. Do not puree. Posted to RecipeLu by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Nov 04, 1997. - - - - - - - - - - - - - - - - - - - NOTES : Submitted by Sandy West 9 September, 2000 Friday * Exported from MasterCook * Louisiana Acadian "Cajun" Opelousas Recipe By :Cajun Cookin' Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large wooden spoon and 4 quart or larger roaster pot A second pot large enough for 4 cups of water 2 pounds boneless & skinless chicken breast 1 pound Cajun Smoked pork sausage 2 cups raw rice 1/4 or less teaspoon red pepper 2 cups diced onions 1/2 cup diced celery 1/4 cup diced green bell-peppers 1/4 cup diced red bell-peppers 1/4 cup onion tops and parsley 1/4 cup cooking oil. Preheat oven to 350 degrees. Heat 4 cups of water on medium heat on stove top. Heat cooking oil in the large Roaster pot on medium heat. In Roaster pot, brown sausage thoroughly 4-5 minutes then remove and set aside leaving oil in the pot. Brown chicken 8-10 minutes then remove and set aside leaving oil in the pot. Add onions, celery and bell-peppers but not the onion tops or parsley. Sauté until wilted 4-5 minutes. Turn to high heat the 4 cups of water until it boils. After onions, celery and peppers are well wilted, add rice, salt and red pepper. Stir continuously to mix well 2-3 minutes. Turn to high heat and add the 4 cups of boiling water and 2 chicken bouillon cubes to the rice, stirring continuously 1 minute. Add chicken, stirring continuously 1 minute. When this mixture begins to boil, turn all stove top burners off and cover the roaster pot and place in the pre-heated oven. Bake 15 minutes, remove, add onion tops and parsley, stir 1 minute, replace pot cover, place in oven bake for 15 more minutes. Remove and serve with green salad or hot baked rolls. - - - - - - - - - - - - - - - - - - - NOTES : Formatted in MasterCook by Art Submitted by Art Guyer at The FareShare Gazette September 09, 2000 * Exported from MasterCook * Lumbercamp Falls Skillet Recipe By :Silver Dollar City Executive Chef Moose Zader Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups red potatoes -- scrubbed and sliced in 1/4-inch slices 1 cup sliced bell peppers 1 cup chopped onions 2 cups whole kernel corn [fresh -- frozen or canned] 1 pound precooked smoked andouille sausage, sliced in 1/2 inch slices 2 strips bacon Salt pepper cayenne pepper Fry bacon in large pan until crisp and remove from pan, leaving bacon drippings. Add potatoes, peppers and onions and stir-fry over medium- low heat until potatoes start to soften. Add corn and andouille sausage and continue to stir fry until potatoes are done and mixture is heated through. Add crumbled bacon strips. Season to taste. (Olive oil may be substituted for bacon drippings). Silver Dollar City Executive Chef Moose Zader From KJRHRecipes@TEAMTULSA.COM MC formatted by Hallie Contributed to the FareShare Gazette by Neris; 28 September, 2000. - - - - - - - - - - - - - - - - - - -

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