World Famous Recipes

Mom’s Shepherd’s Pie
Categories: Meats, Entrees, Mom
Yield: 1 pie

Lamb, leftover, cubed
Onion, chopped
Bell pepper, chopped
1 T  Cornstarch, softened in
3/4 c  Water, cold
Rosemary
Parsley, fresh

Potatoes, mashed

Butter

In deep skillet, saute lamb trimmed of fat and cut into 1/2-inch cubes.
Add onion and pepper, saute.

Add not quite enough water to cover what’s in skillet.  Soften
cornstarch in cold water.  Add with seasonings and turn into casserole.

Top with about 1/2 inch of mashed potatoes; dot with butter.  (Might dust top
with paprika and/or Parmesan.)  Bake at 400 degrees F. till toasted, about 30
minutes.

Cucumber Salad Recipes

Cucumbers are a delightful complement to the creamy texture of yogurt. This simple salad is a great dish to bring along on your next picnic.

This week’s Carnival of the Recipes is up and it is picnic related.

Famous Recipes

Famous Recipes – Carnival of the Recipes
Jennie’s Rambles: Let’s Go On A Picnic!
Let’s Go On A Picnic!

Ingredients
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup Stonyfield Farm plain yogurt
3 tablespoons red onion, small diced
2 tablespoons apple cider vinegar
4 1/2 cups thinly sliced pared cucumbers (6 medium)

Directions
Blend together sugar, salt, yogurt, onion and vinegar in large bowl. Add cucumbers; mix well. Cover and chill at least 2 hours.

Yields
8 servings

Nutritional Information
Calories 50; Calories from Fat 5; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 9g; Protein 2g; Calcium 8% RDA; Fiber 2g

INGREDIENTS: SERVES 6

•1/3 cup fine dry bread crumbs•1/4 cup freshly grated Parmesan

•1 1/2 cups short-grain rice (available at Oriental markets and some supermarkets)

•3 eggplants (about 1 1/2 pounds each)•1 pound smoked sausage, such as kielbasa, chopped coarse

•3 ribs of celery, sliced thin crosswise•1 green bell pepper, chopped coarse

•2 onions, chopped coarse•1/2 cup thinly sliced scallion greens

•1/3 cups minced fresh parsley leaves •cayenne to tastePREPARATION:

•In a small bowl combine well the bread crumbs and the Parmesan. In a heavy saucepan combine the rice, 2 cups water, and salt to taste, bring the water to

a boil, and cook the rice, covered, over low heat for 15 to 20 minutes, or

until the water is absorbed and the rice is tender. Halve the eggplants

lengthwise and with a melon-ball cutter scoop out the flesh, reserving 4 cups of it and

leaving 1/4-inch shells. In a kettle of boiling salted water blanch the

eggplant shells in batches for 4 minutes and drain them, inverted, on paper towels.

•In a large heavy skillet brown the sausage over moderate heat, stirring, and transfer it with a slotted spoon to paper towels to drain. Chop the reserved

eggplant and in the fat remaining in the skillet cook it with the celery, the

bell pepper, and the onions over moderate heat, stirring occasionally and

scraping up the browns bits, until the mixture is golden. Add 1 cup water and cook

the mixture, covered, stirring occasionally, for 10 minutes. Add 1 cup more

water and cook the mixture, uncovered, stirring occasionally, for 2 minutes, or

until the eggplant is very soft.

•In a large bowl combine the eggplant mixture, the sausage, the rice, the scallion greens, the parsley, the cayenne, and salt and black pepper to taste.

Divide the mixture among the eggplant shells, arrange the eggplants in 2 shallow

15 1/2- by 10 1/2-baking pans, and add 1 cup water to each pan. Bake the

eggplants, covered with foil, in a preheated 350°F. oven for 30 minutes. Sprinkle

the eggplants with the bread crumb mixture and broil them in batches under a

preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the

topping is golden.

7 Layer Salad Recipe

1 cup (250 ml) ranch flavoured salad dressing

1 cup (250 ml) prepared salsa

1 & 1/2 cup (375 ml) romaine lettuce, torn into pieces

1 & 1/2 cup (375 ml) carrots, shredded

1 & 3/4 cup 425 ml black beans, drained

1 & 3/4 cup (425 ml) kernel corn

1 small red onion, diced

1 cup (250 ml) cheddar cheese, shredded

1 cup (250 ml) tortilla chips, crushed

In a small bowl; combine dressing and salsa. Set aside. In a large bowl; layer romaine, carrots, beans, corn, onion and cheese. Pour dressing and salsa mixture on top; chill for 45 to 60 minutes in the refrigerator. When ready to serve; top with crushed tortilla chips Serves 8

VEGETABLE AND BEAN SOUP 6 servings

Notes: Easy substitution:To make this soup completely

vegetarian,substitute vegetable broth for the chicken broth,and

additional olive oil for the butter.

1 (14.5 ounce) can diced tomatoes

2 (14.5) cans chicken broth

1 cube vegetable bouillon

1 medium onion, finely chopped

1 (15.5 ounce) can kidney beans, drained 1 red bell pepper, finely

chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

2 summer squashes (zucchini or yellow squash, about 1 pound total),

quartered lengthwise and chopped

1 (7 ounce) can sliced mushrooms, drained

1 tablespoon minced garlic 1 tablespoon olive oil

2 tablespoons butter

1/4 teaspoon kosher salt

1 teaspoon black pepper

1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)

Combine all ingredients in the slow cooker crock and mix well.Cover and cook

on LOW for 8 hrs.Stir well before serving. If desired,stir in Tabasco sauce

before serving.