Recipes

Ingredients:

4-6 cloves garlic

1 (4 lb.) leg of lamb, boned

1 lg. bunch fresh sorrel

2 tbsp. sweet butter

1/4 c. dry vermouth

1 c. rich chicken stock

Watercress for garnish

Salt and pepper

Directions:

Put the whole unpeeled garlic cloves in a saucepan with cold water to cover well. Bring to a boil, then simmer for about 20-30 minutes, until soft. Drain and set aside.

Wash the sorrel and discard the stems and ribs. Dry leaves, stack on a cutting board and slice across at 1/8 inch intervals to make thin ribbons. Melt butter in a saucepan and add sorrel. Keep heat low and stir it around the pan with a wooden spoon just until all of it has softened and turned darker in color.

Spread lamb open so the meat cut from the bone is exposed and facing up. Squeeze the garlic from its peel and spread it all over the surface, using a wooden spoon or spatula. Then spread the sorrel over that with the same utensil. Roll the roast back up and tie it securely in all directions so the “stuffing” remaining inside during cooking.

Put it on a rack in an open pan and pour the vermouth over it. Sprinkle lightly with salt and pepper. Place in a preheated 325 degree oven and roast for 1 1/2 to 2 hours, or until done to your liking. (We take it out at 140 degrees, but we like our lamb quite pink.) Remove the roast to a heated platter when done. Add chicken stock to the roasting pan and cook over moderately high heat with any brown bits in the pan. Cook down a bit until a thin glaze consistency. Remove strings from roast and slice meat across. Garnish with lots of fresh watercress and serve the glaze on the slices.

Ingredients:

1 c. chopped onion
1 c. chopped carrot
2 tbsp. flour
1/4 c. chopped garlic chive
3 tbsp. butter
3-4 c. coarsely cut sorrel
1 qt. chicken stock, slowly simmering

Directions:

Saute onions and carrots in butter until wilted. Add flour and saute about 2 minutes. Add sorrel and garlic chive, saute until wilted. Add stock slowly while stirring, then simmer 3 to 4 minutes to develop the flavor. Grated Parmesan cheese may be added on top. Serves 4 to 6.

Ingredients:

1 sugar, pie, or cheese pumpkin

Directions:

Preheat oven to 325 degrees F (165 degrees C).  Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.  Bake in the preheated oven, foil side up, 1 hour, or until tender.  Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags, or use immediately.

Ingredients:

1/3 cup plus 1 tbp. Shortening or 1/3 cup lard

1 cup all purpose flour

½ tsp. salt

2-3 tbp. cold water

Directions:

Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tbp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tbps. water can be added if necessary).

Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board.  Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin.  Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of plate.  Fold and roll pastry under, even with plate; flute.  Fill and bake as directed in recipe.

Ingredients:

Seeds of 1 pumpkin

Directions:

Preheat oven to 300 degrees F (150 degrees C).  Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Ingredients:

• 1 (4 pound) chicken, cut into pieces
• 2 teaspoons seasoning salt
• 2 teaspoons ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups fresh lime juice
• 1 cup olive oil
• 8 cloves garlic, minced
• 1/2 cup chopped fresh cilantro

Directions

1. Wash chicken parts. Pat dry thoroughly. Pierce all pieces with a fork. In a small bowl, combine the seasoning salt, ground black pepper and cayenne pepper. Rub all chicken parts with the spices, then place the chicken into a large, resealable plastic bag.

2. In a separate medium bowl, combine the lime juice, olive oil, garlic and cilantro. Mix well and pour into the bag with the chicken. Seal and let marinate in the refrigerator for at least 2 hours.

3. Preheat an outdoor grill for low heat and lightly oil grate.

4. Remove chicken from the refrigerator and pour marinade into a small saucepan over medium high heat. Bring to a boil for about 1 to 2 minutes.

5. Grill chicken for about 1 1/2 hours. Brush with the marinade every 15 minutes. Chicken is done when juices run clear.

Ingredients:

• 1/4 cup (1/2 stick) unsalted butter
• 5 leeks (white and pale green only) chopped
• 1 med onion chopped
• 10 ozs. Portobello mushrooms: chopped to make 4 generous cups
• 1/4 cup flour
• 3 cups chicken stock or broth
• 4 TBS dry sherry
• 2 cups half and half
• 1/4 tsp cayenne pepper
• 1/4 tsp ground pepper

Directions:

Melt butter in heavy large pot over medium heat. Add leeks and onion; saute tender. Add mushrooms and saute 5 min. Reduce to low. Add flour: cook until mixture thickens, stirring occasionally, about 3 min. Gradually stir in stock and half of the sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about ten minutes. Stir in half and half. Simmer until slightly thickened, about ten minutes. Stir in the cayenne. Season with pepper and salt. Stir remaining sherry into soup. Bring to a simmer. Serve immediately.

Makes 6 servings.