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Main Dish:
PRE CARVED LAMB SHOULDER
(With Fruit Cocktail Sauce)
1 pre-carved shoulder of lamb
1/3 c. butter
2 tsp. salt
1 tsp. cinnamon
2/3 c. brown sugar
salt & pepper to taste
1/2 tsp. nutmeg
1 can (1 lb, I oz.) fruit cocktail
1 lemon, sliced
Place pre-carved shoulder on rack in open roasting pan. Sprinkle with salt and pepper to taste. Place in 325 oven and roast for 30-35 minutes per pound or until meat thermometer registers 175 to 180. Meanwhile, melt butter. Add salt, cinnamon, sugar and nutmeg; stir until smooth. Add remaining ingredients; cover and cook over low heat 15 minutes, stirring occasionally. During last 30 minutes of roasting time baste roast with about half the sauce. Serve remaining of heated sauce with lamb.
BREGEDEL DJAGUNG (CORN PATTIES)
(Indonesia)
3 ears corn
2 eggs
1 T. flour
2 T. chopped onion
1 ½ T. chopped garlic
4 T. chopped meat or chicken
1 T. chopped celery
salt to taste
oil for frying
½ tsp. pepper
Slice the corn from the cob. Combine all ingredients and mix. Form the patties with a tablespoon and drop them in hot oil in a frying pan. Serve hot.
PEA PILAW
(North India and Pakistan)
1/4 lb. green peas
2 c. rice
1 medium size onion
12 black peppercorns
1 tsp. salt
2 cardamons
1 tsp. whole cumin seed
1 piece of cinnamon stick
2 T. vegetable oil
Soak rice in cold water for one hour. Brown onion in vegetable oil. Add spices and fry for 5 minutes. Add 4 c. of water, bring to a boil, add rice and cook until half the water is absorbed. Add peas. Mix and cover the pan. Cook until almost all the water is absorbed. Place in oven preheated to 300 degrees F. Cook for 15 minutes. Serve hot.
TWO BEAN SALAD
(U.S.A.)
2 cans (8 oz each) cut green beans drained
2 cans (8 oz each) cut wax beans drained
1 jar (4 oz) pimiento drained and minced
1 t. grated onion
1/3 c. sugar
1/3 c. vegetable oil
Salt and pepper to taste
minced parsley, optional
1/3 c. vinegar
Salad greens
Mix beans with pimento, combine remaining ingredients except greens and parsley, pour over beans and refrigerate for several hours. Drain before serving. Garnish with salad greens and sprinkle with parsley, yields 6 servings.
Dessert:
HALWA
(Common in most Muslim countries)
1 c. cream of wheat
½ c. shortening
¾ c. sugar
3 c. of water
½ c. almond chopped
¼ c. seedless raisins
1 T. vanilla
Put cream of wheat in shortening and fry on low heat until light brown. Add sugar, water and almond. Cook until all water dries and cream begin to give up the oil.
Drinks:
Serve meal with your favorite beverages.
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