2 pounds boned lamb
1 teaspoon salt
3/4 teaspoon pepper
1/2 cup finely chopped fresh parsley
1/4 cup lemon juice
1 teaspoon dill weed
1 garlic clove, minced
4 mushroom caps, to garnish
Cut lamb into 1 1/2-inch cubes, and sprinkle with salt and pepper. Combine remaining ingredients, except mushrooms, in a bowl. Add lamb, and turn to coat cubes evenly. Let stand at room temperature 30 minutes, turning occasionally. Drain. Divide meat evenly and thread onto 4 skewers. Broil on a rack 4 inches from heat, until done to taste, turning often. Garnish with mushrooms, broiled. Makes 4 dinner servings.
2 pounds lean ground lamb
3 tablespoons chopped mint leaves
2 teaspoons salt
1 teaspoon pepper
4 ounces finely chopped onion
Combine all ingredients, except onion; mix well. Divide into 8 equal portions; form each portion into a sausage-shape. Thread 2 “sausages” on each of the 4 skewers. Broil on a rack about 4 inches from source of heat, 4 minutes on each side. Sprinkle onion over “sausages.” Return to broiler for an additional 2 minutes, or until cooked to taste. Makes 4 dinner servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
4 cups tomato juice
1 bay leaf
1 tsp. salt
2 stalks celery, sliced
2 Tbsp. grated onion
2 envel. unflavored gelatin
1/2 cup cold water
2 Tbsp. lemon juice
Crisp salad greens
Combine tomato juice and next 5 ingredients, in a saucepan. Bring to a boil; simmer 10 minutes. Sprinkle gelatin over cold water and let stand to soften. Add softened gelatin to tomato mixture; stir until dissolved. Strain mixture; add lemon juice. Pour into a 1-quart ring mold. Chill until set. Unmold on a serving plate and garnish with salad greens. If desired, fill center of ring with Golden Potato Salad (see Index J). Serves 6.
Combine 2 pared and thinly sliced cucumbers with 1/2 tsp. salt in a bowl. Let stand about 15 minutes; drain.
Combine 1 cup sour cream, 1/3 cup slivered almonds, 1 Tbsp. onion and 1 1/2 tsp. lime juice in a small bowl. Pour sour cream mixture over cucumbers; toss to mix well. Serves 6.
1 cup finely shredded red cabbage
2 cups finely shredded green cabbage
1/2 cup mayonnaise
1/2 to 3/4 tsp. dill seeds
3/4 tsp. salt
Few grains paprika
1/4 cup sour cream
Put the red and green cabbage in a bowl. Combine mayonnaise and remaining ingredients in another bowl. Pour mayonnaise mixture over cabbage; toss to mix and chill. Serves 6 to 8.
Published by –COOKINDEX–Division of H.S. Stuttman Co., Inc. New York © Copyright 1958 Tested Recipe Institute, Inc. New York
1 can (1qt. 14oz) tomato juice
12 whole black peppers
8 whole cloves
2 bay leaves
1/4 teaspoon salt
3 envelopes unflavoured gelatine
1. In medium saucepan, combine 5 cups tomato juice, peppers, cloves, bay leaves, and salt. Bring to boiling, reduce heat, then simmer 5 minutes.
2. Sprinkle gelatine over remaining tomato juice to soften. Add to hot mixture; stir until gelatine is dissolved. Remove from heat.
3. Strain mixture. Pour into 12 individual molds or 1 1/2 quart mold.
4. Refrigerate until firm – at least 3 hours.
5. To unmold: Run small spatula around edge of mold. Invert on serving plate, place a hot, damp dishcloth on bottom of mold, and shake gently to release. Garnish as desired – with sliced olives, green peppers, cucumber, or salad greens. Serve with mayonnaise.
Makes 8 servings.
©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
Preparation time: 30 min.
Rising time: 30 min.
Baking time: 25 to 30 min.
Oven temperature: 300°F
These bread sticks are a flavorful and crunchy addition to meals. If you wish, you can form them into words to suit the occasion, such as “Happy Birthday,” “Good Luck,” “Bon Voyage,” or “Congratulations.”
For 18 sticks you will need:
2 pkgs. active dry yeast
1 Tbsp. sugar
1 1/2 cups warm water (105°F to 115°F)
1/4 cup oil
1/2 cup shredded cheese
3 to 3/12 cups all-purpose flour
2 tsp. salt
1 egg white beaten with 1 Tbsp. water
Sesame or poppy seeds
1. Dissolve yeast with sugar in warm water. Let stand 5 min. Add oil. Add cheese.
2. Stir in 1 cup of the flour mixture and salt, mixing well. Add remaining flour 1/2 cup at a time until dough is spongy.
3. Knead on lightly floured surface until dough is smooth and satiny. Cover. Let rest 5 min.
4. Shape dough into an 18-inch roll. Cut into 1-inch pieces. Let dough rest 5 min. longer.
5. Roll each piece into a bread stick, using your palms to stretch dough. Brush with egg white-water mixture.
6. Roll in sesame or poppy seeds. Place on greased baking sheets about 1-inch apart. Sprinkle with salt. Let rise about 30 min. until puffy.
7. Bake at 300°F for 25 to 30 min. until golden brown and crisp.
Good served with: Soups, stews or salads. Or with cocktails as a change from crackers.
Tips: Place seeds on waxed paper and roll breadsticks in them. This procedure will keep more seeds on the sticks and fewer on the baking sheets. Refrigerate bread sticks in airtight containers to preserve crispness. Heat before serving.
©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed In Holland