This issue "U"  
01-14-2011 

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

Index
1. U of Penn Roast Leg Of Lamb
2. Ukrainian Cheesecake
3. Un-Fried French Fries
4. Uno's Deep Pan Pizza
5. Unusual Chinese Grilled Shortribs
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1. U of Penn Roast Leg Of Lamb

Categories:

Yield: 6 Servings      

      7 lb Leg of lamb
      2    Cloves garlic
      2 ts Lemon juice
           Salt
           Pepper
           Paprika


Remove lamb from refrigerator 1 hour before cooking. Preheat oven to 325. Wipe off lamb with clean damp paper towel. With sharp paring knife: Peel garlic. Cut in slivers. Make deep blade-wide cuts in lamb, inserting a garlic sliver in each one while knife is still in meat, then pull out knife, holding down garlic with finger. Watch that finger! Carefully dribble lemon juice over lamb on both sides. Dust lightly with salt, pepper, paprika. Place lamb on rack in roasting pan. Roast on center rack 25 minutes per pound. Posted to EAT-L Digest 26 Aug 96

Date: Sat, 17 Aug 1996 14:26:48 -0400

From: Cheryl Constantine <Nickaduck@AOL.COM> NOTES : This is awesome. My husband requests it every year for his birthday dinner!

Source: FreeGroups.net
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2. Ukrainian Cheesecake
Yield: 10 Servings
Categories: Cakes, Cheese, Desserts

Ingredients:

-----------------------------------CRUST-----------------------------------
           Shortbread; See Recipe # 22


---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese
      3    Eggs; Large, Separated
    1/2 c  Sugar; Granulated
    1/2 c  Sour Cream
      2 ts Cornstarch
      1 ts Lemon Peel; Grated
    1/2 c  Walnuts; Chopped, (Optional)

  Preheat the oven to 325 degrees F.  Press the cottage cheese through a
  sieve and drain.  In a large mixing bowl, beat the egg yolks until light an
  foamy, then add the sugar slowly, continuing to beat until very light and
  smooth.  Add the cottage cheese to the egg mixture, blending well, then add
  the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir
  until all ingredients are well blended and the mixture is smooth. In
  another large mixing bowl, beat the egg whites until they form soft peaks,
  then gently fold them into the batter. Pour the mixture into the prepared
  crust and bake for about 1 hour.  Cool to room temperature before serving.
 
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Source: Steve's Recipe Database
 ------------------------------------------------------
3. Un-Fried French Fries
Yield: 4 Servings
Categories: Potatoes, Low-Fat

Ingredients:

      5 lg Baking potatoes -- about 2
    3/4 lb T
           Light vegetable oil spray
      2 lg Egg whites
      1 tb Cajun spice


  Preheat the oven to 400 degrees.
 
  Slice each potato lengthwise into 1/4-inch ovals, then slice even oval
  lengthwise into matchsticks.
 
  Coat a baking sheet with 3 sprays of the vegetable oil (like PAM).
 
  Combine the egg whites and Cajun spice in a bowl.  Add the matchstick
  potatoes and mix to coat.  Pour the coated potatoes onto the prepared
  baking sheet and spread them out into a single layers, leaving a little
  space between.
 
  Place the baking sheet on the bottom shelf of the oven. Bake for 40 to 45
  minutes, until the fries are crispy, turning them every 6 to 8 minutes with
  a spatula so that they brown evenly. Serve immediately.
 
  Fat per serving= 0.5 gram Calories per serving=291 IN THE KITCHEN WITH
  ROSIE  by  Rosie Daley
 
  Recipe By     :
 
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Source: Steve's Recipe Database

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4. Uno's Deep Pan Pizza


Categories: Italian, Pizza, Meats

Yield: 4 Servings

---------------------CRUST--------------------------      

1 c  Warm tap  water (110-115)
1 ts Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 ts Salt
1/4 c Vegetable oil

--------------------FILLING-------------------------      
      1 lb Mozzarella, sliced
      1 lb Sausage, removed from the
           Casing and crumbled
      1 cn Whole tomatoes, drained and
           Coarsely crushed
      2 c  Cloves, peeled and minced
      3 ts Dried oregano, OR
      5    Fresh basil leaves,
           Shredded
      4 tb Freshly grated Parmesan
           Cheese


Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of it's excess fat. Drain and chop the tomatoes.

When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini  
------------------------------------------------------
5. Unusual Chinese Grilled Shortribs

Categories: Bar-b-q, Main dish, Meats, Oriental

Yield: 4 Servings

4 Large, Meaty Shortribs
1/3 c Oriental Toasted Sesame Oil
4 1/2 tb Peanut Butter
4 tb Brown Sugar
2 1/4 tb Curry Powder
3/4 c Soy Sauce
1/2 tb Black Pepper (fresh cracked)
1/2 c Rice Sherry Wine
1/2 Fresh Ginger Root      
2    Large Garlic Cloves (minced)
10    Green Onions


Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or other flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub sauce onto butterflied ribs and refrigerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Source: FreeGroups.net

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