You’ll Need:1/2 cup minced onion 1 clove garlic, minced 1/2 pound ground lamb 2 tablespoons lemon juice 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 cup seeded and pared cucumber, diced 1/4 cup non-fat yogurt 1 tablespoon fresh mint, chopped 2 pitas 1/2 cup shredded lettuce 1/2 cup diced
You’ll Need:1 cup white sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1 1/2 cups pumpkin puree 1 2/3 cups evaporated milk 2 eggs 1 (10 inch) unbaked pie crust Directions : Preheat oven
You’ll Need:1 package refrigerated buttermilk biscuits (10 per can) 1/4 cup butter 3 tablespoons blue cheese, crumbledDirections : Cut biscuits in quarters. Arrange in two 8-inch pans. Melt butter and cheese. Pour over biscuits. Bake at 400 degrees F about 8 minutes or until golden. Serve hot.
You’ll Need:1 pound ground beef 1 onion, chopped 1/2 green bell pepper, chopped 2 (10 ounce) cans condensed cream of celery soup 1 tablespoon prepared mustard Salt and pepper, to taste 1 package Jiffy cornbread mixDirections : Crumble meat and brown in skillet with onion and green pepper. Drain off
You’ll Need: 1 medium head red cabbage 1/2 medium size red onion 1/2 cup greek olives (kalamata or other type) 3/4 to 1 cup crumbled feta cheese juice of one lemon or to taste 1/3 cup olive oil or to taste (greeks really pour it on…;) 1 t greek oregano
You’ll Need:1 (8 pound) bone-in fresh ham with rind removed 1/4 cup whole cloves 1 pound brown sugar 1 cup unsweetened pineapple juice 2 cups sangria wineDirections : Preheat oven to 400 degrees F (200 degrees C). Use a sharp knife to score the ham 1/4 inch deep in a
You’ll Need:3 eggs 1 cup milk 1 tablespoon vegetable oil 1 cup all-purpose flour 1/4 teaspoon saltDirections : Preheat the oven to 450 degrees F. Grease well muffin cups or popover pans. In a blender container, combine all ingredients. Process a few more seconds, until the mixture is smooth. Pour
You’ll Need:2 pounds beef (for stew), cut into bite-size cubes 1 1/2 cups thickly sliced carrots 2 onions, coarsely chopped 4 to 6 potatoes (about 2 pounds), peeled and cubed 1 cup chopped celery 2 teaspoons salt 1 teaspoon pepper 1 can condensed cream of mushroom soup 1 cup burgundy
