How to Prepare Lamb Loaf



The touch of garlic is nice for lamb.

2 pounds ground lamb

2 teaspoons salt

1/4 teaspoon black pepper

1/2 clove garlic, minced

2 tablespoons minced onion

1 green pepper, finely chopped

2 tablespoons chopped parsley

1 egg

1 cup milk

1 cup crumbled cracker crumbs

Mix ingredients and pack into greased loaf pan. Bake at 325° F. for 1 hour, 20 minutes. This is good with olive sauce. A little of the olive juice won't hurt anything.

You might add a tablespoonful to the sauce.

Relish Meat Loaf



You wonder how you've produced so much flavor with so little effort.

1,5 pounds ground beef

1/4 teaspoon Tabasco sauce

1,5 teaspoons mono sodium glutamate

3/4 cup packaged prepared bread stuffing

1 teaspoon salt

1/4 cup pickle relish

3/4 cup evaporated milk

1/4 up finely chopped onion

1 egg

Sprinkle beef with seasonings. Toss gently. Combine evaporated milk, egg, and Tabasco in mixing bowl; stir in bread stuffing. Add ground beef mixture and remaining ingredients. Form into loaf in shallow baking pan. Bake at 350° F. for 1 hour and 15 minutes. If you wish, serve with heated chili sauce.

Lamb Loaf with Spinach and Potato Crust



A handsome dish to set before company!

1,5 pounds ground lamb from breast or neck

1/2 pound ground pork

2 medium onions, chopped

1/2 green pepper, chopped

1 sliver garlic, minced

1/2 cup chopped celery

2 tablespoons minced parsley

2 teaspoons salt

1/4 teaspoon each of pepper and nutmeg

1 cup soft bread crumbs

2 slightly beaten eggs

3/4 cup meat stock, milk, or water

1,5 cups seasoned mashed potatoes

1 cup chopped cooked spinach

Mix meats; add onions, green pepper, garlic, and celery which have been sauteed for several minutes in a little hot fat.

Add other seasonings, crumbs, eggs, and liquid. Pack in large greased loaf pan and bake 1 hours and 15 minutes at 350° F. Turn out loaf on ovenware platter and spread with a mixture of the mashed potatoes and spinach. Brush with a little butter, if you wish, and return to oven to brown.

This loaf, garnished with pimiento strips is a colorful dish and with its built-in vegetables, I suggest only a fruit salad and hat biscuits to complete a main course at dinner.Remember that mint jelly goes beautifully with any me at loaf made with lamb. Mint sherbet is an idea for special occasions-not as dessert, but as an accompaniment for the loaf.

How to Prepare Black Bean Salad


4 cans (15 oz.) black beans, rinsed

1,5 cups chopped tomato

1/2 cup chopped red onion

3/4 cup chopped green bell pepper

2 tablespoons chopped scallion

1/3 cup red wine vinegar

2/3 cup olive oil

2 teaspoons ground cumin

1 teaspoon black pepper

1 teaspoon salt

In a large bowl, combine all ingredients. Refrigerate before serving. Makes about 8 cups.

Spicy Shredded Chicken


2 pounds chicken breasts, skinless and boneless

2 cups chicken stock

1/2 cup chopped onion

1 can (28 oz.) crushed tomatoes

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

2 teaspoons black pepper

1 teaspoon salt

In a heavy, medium-size saucepan, bring all ingredients to a boil over medium-high hear. Reduce hear, cover, and let simmer for 15 minutes. Remove lid, and continue to cook, breaking apart chicken and shredding with a wooden spoon or large fork.

Simmer for 10 to 15 minutes more, until most of the chicken is shredded. Serve immediately, or reheat before party.

Makes enough for about 20 tacos.

Mexican Beef


2 pounds ground beef

2 pkgs. (1 oz.) taco seasoning mix

Follow package instructions for preparation. Serve immediately, or reheat before party.

Makes enough for about 20 tacos.

How to Prepare Yellow Rice


1 tablespoon butter or margarine

1/3 cup chopped onion

2,5 cups uncooked white rice

2 teaspoons ground turmeric

1 teaspoon ground cumin

2 teaspoons salt 1 pkg. (10 oz.) frozen peas

In a large saucepan, melt butter over medium-high heat. Saute onion in butter for 5 to 7 minutes, until soft and lightly golden.

Stir in rice and spices. Add 5 cups water, and bring to a boil. Reduce heat to medium-law; cover. Let simmer for 15 to 20 minutes.

Stir in frozen peas, and cook for 5 minutes more. Serve immediately, or refrigerate until ready to serve, and reheat.

Rice can also be served at room temperature, if desired. Makes about 6 cups.

Follow time on rice package.