Extreme Cuisine

———————————–SAUCE———————————– 2 oz Almonds, blanched

1/2 lb Onions, coarsely chopped

8 Garlic cloves, peeled

4 Cubes ginger, 1″, peeled

;chopped coarsely 4 Green chillies, chopped

20 fl Yoghurt, plain

2 tb Surprisein seed, ground

4 ts Coriander seed, ground

1/2 ts Cayenne pepper

3 1/2 ts Salt

1/2 ts Garam masala

6 tb Vegetable oil

1/2 ts Whole cloves

16 Cardamom pods

1 Cinnamon stick, 2″ long

10 Peppercorns, black

———————————-GARNISH———————————- 4 tb Sultana raisins

1/2 oz Almonds, blanched, slivered

Make sure that all the fat has been trimmed from the outside of the leg and that most of the fell (parchment-like white skin) has been pulled off.
Put the leg in a baking dish made, preferably, of pyrex or stainless steel.
Put the 2 oz.
almonds, onions, garlic, ginger, green chillies, and 3 tablespoons of the yoghurt into the container of a food processor or blender and blend until you have a paste.
Put the remaining yoghurt into a bowl.
Beat lightly with a fork or a whisk until it is smooth and creamy.
Add the paste from the processor, the cumin, coriander, cayenne, salt and garam masala.
Mix.
Push some of the spice paste into all the openings in the lamb.
Be quite generous.
(I forgot to say, you need to ask the butcher to make a deep pocket to hold a “stuffing”, in this case, some spice paste mixture, or make a pocket yourself) Spread the paste evenly on the underside of the leg (the side that originally had less fat.) Now, using a small, sharp, pointed knife make deep slashes in the meat, and push in the spice paste with your fingers. Turn the leg over so its outer side (the side that was once covered with fat) is on the top.
Spread a very thick layer of paste over it.
Again, make deep slashes with the knife and push the spice paste into the slashes.
Pour all the remaining spice paste over and around the meat.
Cover with plastic cling film and refrigerate for 24 hours.
Take the baking dish with the meat out of the refrigerator and let the meat come to room temperature.
Remove the cling film.
Heat the oil in a small frying pan over a medium flame. When hot, put in the cloves, cardamom, cinnamon and peppercorns. When the cloves swell - this takes just a few seconds - pour the hot oil and spices over the leg of lamb.
(My note: I found the spices jumped and spat in the oil quite a lot - make sure your arms and counter are well protected) Preheat the oven gas mark 6, 400 F. Cover the baking dish tightly either with its own lid or with a

large piece of aluminium foil.
Bake, covered, for 1 hour 30 minutes.
Remove the foil and bake uncovered for 45 minutes.
Baste 3-4 times with the sauce during this period.
Scatter, or arrange in a pattern, the sultanas and the 1/2 oz.
almonds over the top of the leg and bake for another 5-6 minutes.

Remove the baking dish from the oven and let it sit in a warm place for 15 minutes.
Take the leg out of the pan and set it on a warm platter.
Spoon off all the fat from the top of the sauce.
Use a slotted spoon and fish out all the whole spice in the sauce. Discard the spices.
Pour the sauce around the leg.
My Notes: I served the sauce separately, in a gravy boat.
It is delicious!

4 Zucchini and/or yellow

-squash, sliced 1 Spanish onion, cut into

-large chunks 1 pk Lipton Recipe Secrets

-Italian Herb with Tomato -Soup Mix 1/4 c Olive or vegetable oil

8 oz Uncooked penne, cooked and

-drained 3/4 c Diced roasted red peppers

1/4 c Red wine vinegar, apple

-cider vinegar or white -vinegar On broiler pan, arrange zucchini and onion.
Brush with Italian Herb with Tomato Soup Mix blended with oil.
Grill or broil 5 minutes or until golden and crisp-tender.
In bowl, toss cooked pasta, vegetables, roasted peppers and vinegar.
Serve warm or at room temperature.
Makes about 4 main dish or 8 side dish servings.
Taste Tested Recipe from The Lipton Kitchens.

4 Medium ears corn

2 Large garlic cloves, smashed

1/8 ts Cayenne pepper

1 Large live lobster halved

Lemon wedges 1 Stick butter (4 oz.)

2 ts Minced fresh oregano

1/2 ts Salt

1 tb Olive oil

12 Littleneck clams, scrubbed

Light grill.
Fill large bowl halfway with cool water.
Add ears of corn with husks intact, let soak for 20 minutes.
In small saucepan, combine butter and garlic and melt over low heat.
Stir in oregano, cayenne, and 1/2 teaspoon salt.
Cover and set aside.
Using blunt edge of knife, crack lobster claws and knuckles in 2 spots on 1 side without crushing meat.
Brush shell of lobster body and uncracked side of claws and knuckles with olive oil.
Place lobster pieces cracked side up on platter, brush with some reserved herb butter.
Drain ears of corn and place on center of grill.
Cover and grill for 5 minutes.
Add lobster pieces, cracked side up, cover and grill, occasionally brushing with herb butter, for 15 minutes. Brush ears of corn thouroughly with fresh water and rotate slightly to blacken evenl.
Add the clams to the hotest spot on the grill. Cover and grill about 5 minutes, until clams open.
Leave unopened clams on grill while

transferring opened clams, corn and lobster to a large platter. Using tongs, check lobster for doneness by pulling up the tail meat and ckecking underside; it should be firm and dark orange; return to grill if required (DO NOT OVERCOOK!).
Remove remaining clams from grill, discard any unopened.
Brush the clams and lobster tails with more herb butter.
Peel and discard husks and silks from corn; brush with herb butter.
Garnish with lemon wedges and serve; pass remaining butter for dipping.

1 c Couscous

1 tb Couscous

6 tb All-purpose flour

1 1/2 ts Ground coriander

3/4 ts Baking powder

1/4 ts Salt, or to taste

1/4 ts Ground white pepper, or to

-taste 3 Eggs, lightly beaten

1 c Milk

1 1/2 tb Melted unsalted butter, plus

-additional for cooking the -pancakes This is a light dish from “What’s for Dinner″ by Michael Roberts (Morrow) that is worthy of main-course status.
Top them with ratatouille or grilled vegetables.
Combine the couscous, flour, coriander, baking powder and 1/4 teaspoon each of the salt and pepper in a bowl.
Add the eggs and milk, mixing well.
Stir in the butter, cover and set aside to rest for 20 minutes.
To cook the pancakes: Place an 8″ skillet over medium heat and brush with a little melted butter.
Stir the batter to recombine.
Then spoon 2-3 tablespoons of batter per pancake into the skillet, making 3 pancakes at a time.
Cook until bubbles rise to the surface of the pancakes and break, about 1-2 minutes.
Using a spatula, flip the pancakes and cook for 2 minutes. Remove pancakes from the skillet, cover and keep warm.
Repeat with the remaining batter, using as little butter as possible without allowing the pancakes to stick to the bottom of the pan.
To serve, warm the pancakes in a hot oven, if necessary.
Arrange the pancakes on individual plates, and mound the ratatouille or grilled vegetables next to them.
Spoon any vegetable juices around, and serve Per serving: 238 calories; 10 grams protein; 25 grams carbohydrates; 11 grams fat; 5 grams saturated fat; 225 miiligrams cholesterol 682 milligrams sodium.

6 Coriander sprigs; with stems

1/2 ts Chinese chili sauce; or

; chili flakes 3 tb Soy sauce

1 tb Oyster sauce

2 Garlic cloves; crushed

1/2 ts Sugar

4 ea Boneless chicken breasts

; skin on 1 Leaf lettuce

Coriander Mint springs 3 Green onions; slivered

————————–TART SWEET DIPPING SAUCE————————–
1 c Sugar

1/2 c Water

1/2 c White vinegar

2 tb Garlic; chopped

2 tb Fish sauce

1 1/2 ts Chinese chili sauce

2 tb Lime juice

1/4 c Carrot; shredded

If you don′t like coriander, use basil or mint instead.
For a spicier dish, increase the chili sauce.
In a blender or by hand, combine coriander, chili sauce, soy sauce, oyster sauce, garlic and sugar.
Spread on chicken and marinate for 4 hours or overnight. Preheat broiler or barbecue.
Broil chicken skin side down for 4 minutes.
Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through.
Cut chicken in 1/2-inch strips.
Place lettuce leaves on platter and arrange chicken on top.
Carnish with coriander, mint sprigs and green onions.
To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions.
Dipp into dipping sauce.
Alternatively, serve lettuce, chicken and garnishes together.
Tart Sweet Dipping Sauce Tbis is the traditional Thai dipping sauce used for salad rolls, spring rolls and most everything else.
Combine sugar, water and vinegar.
Bring to boil and boil for 5 minutes.
Stir in garlic, fish sauce and chili sauce.
Simmer for 2 minutes.
Cook and add lime juice and shredded carrot.

1 Bone-in leg of spring lamb

5 Garlic cloves peeled,

- cut into 1/4-in slivers 2 tb Olive oil

10 md Onions; finely sliced

1/2 tb Chopped fresh thyme leaves

-=OR=- 1 ts -Dried thyme

1/2 tb Salt; or as desired

White pepper 2 c Cooked rice

1/2 c Whipping cream

1 ts Nutmeg, freshly ground

PREHEAT OVEN TO 400F.
Trim excess fat from the outside of the leg, leaving only a thin layer.
Using a small knife, poke holes in the meat and stuff in slivers of garlic.
Rub the surface of the lamb with olive oil.
Mound onions and thyme in the middle of a roasting pan.
Sprinkle the lamb with salt and pepper and place it, fat side down, on the onions.
Place in the oven, reduce heat to 350F and roast 1 hour.
Turn the lamb fat side up and return to the oven.
Roast another 20-to-30 minutes for medium-rare or about 20 minutes per pound.
A meat thermometer should read 145F for medium rare.
Remove the pan from the oven and place the lamb on a cutting board.
Let rest 15 minutes before carving.
Scrape the onions into a food processor, add the rice, cream, nutmeg and desired salt, and pulse, scraping down the sides of the bowl, until a lumpy smooth puree is attained.
When it’s time to serve dinner, transfer the puree to a vegetable dish.
Slice the lamb and arrange on a meat platter.

8 tb Vegetable oil

1/4 ts Black peppercorns

6 Whole cloves

2 Bay leaves

6 Cardamom pods

2 Medium onions finely chopped

6 Garlic cloves chopped

1 Inch cube of ginger chopped

2 lb Cubed lamb

2 ts Ground cumin seeds

1 ts Coriander seeds

1/4 ts Cayenne pepper

2 ts Salt

5 tb Plain yogurt well beaten

2 lb Fresh spinach chopped

1/4 ts Garam masala

Heat the oil in a large pot over a medium-high flame.
When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods.
Stir for a second.
Now put in the onions, garlic and ginger.
Stir and fry until the onions develop brown specks.
Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt.
Stir and fry for a minute.
Add 1 tablespoon of the yogurt.
Stir and fry for a minute.
Keep doing this until all yogurt has been incorporated.
The meat should also have a slightly browned look. Add the spinach and the remaining salt.
Stir to mix.
Keep stirring and cooking until the spinach wilts completely.
Cover tightly and simmer on low heat for about 1 hour or until meat is tender.
Remove the lid and add the garam masala.
Turn the heat to medium.
Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce.
Remove the whole spices and serve.

————————————LAMB———————————— 1 1/2 lb Lean Lamb, cut in 1/” chunks

5 Garlic Cloves, peeled

1 Piece of Fresh Ginger, cut

-into the same size as the -garlic 2 ts Surprisemin

2 ts Salt

2 tb Tomato Paste

2 tb Herresse Sauce

1 lg Onion, peeled and sliced

1 1/2 lb White Turnips, peeled and

-cut in 1/ cubes or chunks 1 sm Butternut Squash, peeled,

-seeded &amp cut in 1/” chunks 1 sm Egg Plant, cut in 1/” chunk

2 Carrots, peeled, cut in 1/”

-chunks 1 Ripe Tomato, cut in half,

-remove seeds and cut in /” -slices 1 md Zucchini, washed &amp cut in

-1/” chunks 1 cn Chick Peas

———————————COUS COUS———————————
1/4 ts Pepper

1/4 ts Salt

1/3 Stick of Unsalted Butter

2 c Instant Cous Cous

4 oz Dried Figs, cut in /” piece

&gt&gt&gt&gt&gt Lamb &lt&lt&lt&lt&lt Cover lamb with cold water and bring to a boil, drain in colander and rinse with cold water.
Put lamb in a large dutch oven and add 3 cups of water. Puree garlic and ginger together in a blender to make a paste.
Add to lamb along with the cummin, salt and tomato paste.
Bring to a boil and boil gently covered for 45 minutes.
Add all the vegetables except the last 3 ingredients.
Bring to a boil and simmer for 15 minutes.
Add the last 3 ingredients and liquid.
Bring to a boil for 15 more minutes (gently).
Set aside.
>>>>> Cous Cous <<<<< Bring 1-3/4 cups of water to a boil in a large sauce pan.
Add pepper and salt, melted butter and cous cous.
Stir to coat well.
Stir in figs and add seasoned water, stir well.
Cover and let stand for 10 minutes.
Put in 4 individual dishes.
Make a well in the center of cous cous and fill with meat and vegetables. Source: “The Yankee Kitchen” 04-05-93 (#1) [Esther]

12 ounces Cacique brand Menonita cheese

6 8 oz.
beef tenderloin steaks

3 tablespoons butter

Cacique brand Cotija cheese cilantro — chopped ***Chipotle Sauce*** 3 medium onions — sliced 1/2″ thick

3 tablespoons garlic — minced

2 teaspoons dried oregano

2 cups cilantro — chopped

15 Roma tomatoes

3 limes — juice of

5 Chipotle chilies in adobo — canned

salt and pepper — to taste

Grill the tenderloins over a white ash fire, to desired doneness.
For best resu lts the BBQ should be covered or closed, to act as an oven.
Heat the sauce thro ugh and whisk in the butter. Melt the Menonita cheese.
Place meat on serving tr ay and pour cheese over the top of the meat.
Sprinkle with Cotija, and garnish with the cilantro.

Chipotle Sauce: Toss the tomatoes in vegetable oil and preferably grill the onions, and the tom atoes, over Mesquite coals.
The tomatoes should have blistered skins (if not gr illing, blister tomatoes skins in a very hot skillet and then add the onions wi th some vegetable oil to a hot sauce pan).
Add garlic and continue to cook for about 2 minutes.
Add the oregano, cilantro, and the chilies, which have been ri nsed and cleaned of their veins, and seeds and cook slowly, covered, for about 20 minutes. Let cool and then puree in the blender, adding the lime juice and s alt and pepper to taste.
For spicier sauce, add some of the adobo from the cann ed chilies.

———————————AUSH DOUGH———————————
2 c Plain flour

1 ts Salt

2/3 c Cold water

Additional flour
————————–PULSE AND NOODLE MIXTURE————————–
1/2 c Yellow split peas

- (daul nakhud) Cold water 1 c Canned kidney beans w/liquid

Salt 1 tb Oil

2 c Finely chopped spinach

———————————MEAT SAUCE———————————
1/2 c Oil

1 Medium onion; finely chopped

750 g Ground lamb or beef

Salt Freshly ground black pepper 1/2 c Tomato puree

1/2 c Water

—————————-CHAKAH (YOGURT SAUCE—————————-
1 1/2 c Drained yogurt

3 ts Dried mint; rubbed

1/4 ts Hot chili pepper (or more)

1/4 c Finely chopped coriander

Salt to taste Serves: 6 Cooking time: 1 to 1-1/4 hours Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary.
Divide into 2 balls and wrap in plastic.
Rest for 30 minutes.
On a floured board roll out each ball of dough very thinly.
Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife.
Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes.
Wash split peas well and place in a pan with 1-1/2 cups cold water.
Bring to the boil and boil gently for 30 minutes or until tender.
Add red beans and liquid and keep warm.
In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles.
Put noodles in gradually, stirring after each addition.
Return to the boil and cook uncovered for 5 minutes.
Add spinach and cook for further 5 minutes.
Drain in a colander and return to the pot.
Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.
In a frying pan heat the 1/2 cup oil, fry onion until soft and add ground meat.
Stir over high heat until juices evaporate and meat browns lightly.
Add salt and pepper to taste, tomato puree and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate.
Sauce should be oily.
Combine chakah ingredients, add to noodles and toss well.
Mixture should be moist. Place noodle mixture in a deep dish and top with keema.
Stir at the table and serve in deep plates.

Karen Mintzias 1 Leg lamb (2 kg), boned

1/2 c Olive oil

1/2 c Dry white wine

1 Lemon (juice only)

2 ts Dried rigani or oregano

2 Garlic cloves crushed

3 Bay leaves broken in pieces

Salt and pepper Serves: 6-8 Cooking time: 15 minutes Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or earthenware dish.
Add remaining ingredients to lamb, mix well to coat meat, and cover.
Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally.
Lift lamb out of marinade and thread onto metal skewers.
Pieces of bay leaf may be placed between lamb cubes.
Cook under a hot grill or over glowing charcoal, running and basting frequently with marinade.
Grill for 15 minutes or until cooked to taste.
Place on a platter and garnish with parsley and lemon wedges.
Serve hot.
From: “The Complete Middle East Cookbook” by Tess Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

1 lb Beef plate brisket

2 lb Carrots

1/2 ts Salt

3 tb Brown sugar

EINBREN or THICKENING: 2 tb Flour

2 tb Schmaltz (rendered chicken

-fat) or shortening 1 c Carrot stock

From “Love and Knishes″.
“Tzimmes″ is a word impossible to translate.
Ask anyone, “What is a tzimmes?” and you get the answer, “You don′t know what a tzimmes is?” This is not very satisfactory as you can see.
The closest I have come to an answer is that a tzimmes is a mishmash.
Now a mishmash is a hodgepodge and a hodgepodge is…not a tzimmes, believe me…it’s a big thing in anyone’s life.
A Gahntze Tsimmes is really somethig to boast about–a big production! For instance, from a good tzimmes, a cook is entitled to make a gahntze tzimmes.
(Some people think of a tzimmes as a dessert).
In my opinion is a one dish meal usually served as the fourth course in a six-course dinner.
A Tzimmes can be made from almost any ingredient.
From my wall-to-wall carpeting I could make a tzimmes, and from my new mink coat I am justified in making a gahntze tzimmes.
Of course, there are some people who think not.
You will find people who will begrudge you anything. They will say, “She’s got a mink coat so she’s making from it a gahntze tsimmes.
I knew her when she only had a Persian lamb.” From all these things you can make a tzimmes, but most tzimmeses are made from carrots.
Carrot Tzimmes Simmer brisket in water to cover till almost tender (about 1 1/2 hours).
By this time the water will have boiled down to about half the original amount.
Peel carrots and slice in half-inch rounds.
Add carrots, salt and sugar to meat. Bring to a boil, reduce heat and simmer till carrots are very tender (about 45 minutes).
Brown flour in a very small skillet, stirring constantly to prevent burning.
When flour is very light brown, remove from burner.
Add schmaltz and stir till smooth. Gradually stir in carrot stock to make a smooth paste.
Add this paste to the carrots, stirring it carefully.
Continue to simmer till stock has thickened (10 to 15 minutes.

2 Cornish game hens (1 to 1

-1/2 pounds each) 3 tb Olive Oil

1/3 c Lemon juice

1 tb Coarsely crushed black

-pepper 1/2 ts Salt

1 Sprig fresh rosemary

-(Optional) 50 Briquets charcoal (about 3

-pounds) Split the hens lengthwise, rinse and pat dry.
In a small bowl, combine olive oil, lemon juice, crushed pepper and salt.
Place the hen halves in a plastic bag.
Set the bag in a bowl. Pour the marinade over the hens.
Cover and refrigerate for several hours or overnight, turning the hens occasionally.
When the charcoal briquets are medium hot, arrange them around a drip pan in a covered grill.
Just before grilling, add the rosemary sprig to the coals.
Remove the hens from the marinade and place them, skin side up, on the grill over the drip pan.
Cover the grill and cook the hen halves for 45 minutes or until done, basting occasionally with the marinade.
Makes 4 servings.
Posted by Stephen Ceideberg; August 6 1992.

2 t-bone or porterhouse steak — 1″ thick

1/4 cup Parmesan cheese — grated

2 tablespoons olive oil

2 tablespoons red wine vinegar

2 red or yellow bell peppers — quartered

1 large red onion cut crosswise into 1/2″ slices

Seasoning: 1 tablespoon garlic — crushed

2 teaspoons basil leaves — dried

1 teaspoon pepper

Make sure your steaks are well trimmed of fat.

1.
In a small bowl, combine seasoning ingredients; mix well. Reserve 4 teaspoons seasoning; press into both sides of beef steaks.

2.
Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside.

3.
Place steaks in center of grid over medium ash-covered coals; arrange vegetables around steaks.
Grill steaks uncovered 14 to 16 minutes for medium rare to medium doneness, turning occasionally. Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once.
Brush vegetables with reserved cheese mixture during last 10 minutes of grilling.

4.
Season steaks with salt, as desired.
Remove bones.
Carve steaks crosswise into thick slices.
Serve with vegetables.

* This is a great dish!!!

Entered by Gayle Albert gayle@cyberspace.com or stampmad@aol.com

3 lg Fresh portobello mushrooms;

-stems removed and cleaned 2 tb Olive oil

5 Garlic cloves finely

-chopped pn Salt pn Freshly ground black pepper pn Oregano Chopped parsley for garnish Quarter the caps.
Place them on a broiler pan pre-coated with a little olive oil, bottoms up.
Cover the mushrooms with chopped garlic, salt and pepper.
Drizzle half the olive oil over the mushrooms.
Put under the broiler for about five minutes.
Remove the mushrooms and probe with the fork for softness.
Sprinkle with oregano and parsley and return to oven, this time for another five minutes, checking every two minutes for the perfect tenderness.
They should be soft on both tops and bottoms.
Serve hot as a main course with a vegetable-rice mixture.
Total calories per serving: 87 fat: 8 g Vegetarian Journal/Sept-Oct 94/MM by DEEANNE Shared on rec.food.rec by Judi M.
Phelps, 6/17/95.
Internet: jphelps@shell.portal.com Submitted By JUDI MAE PHELPS On MON, 19 JUN 1995 151157 GMT

1 Leg of lamb (5 to 7 lbs.)

– butterflied 1/2 c Burgundy or other dry red

-wine 1/2 c Vegetable oil

1/3 c Fresh ginger root grated

1/4 c Soy sauce

1/4 c Onion; minced

2 Garlic cloves minced

1 Lemon juice of

1 tb + 1 1/2 tsp.
honey

1 1/2 ts Salt

1/2 ts Pepper

1/8 ts Ground red pepper

1 c Canned beef broth; diluted

Trim all visible fat from lamb.
Place lamb in a large shallow dish; set aside.
Combine Burgundy and remaining ingredients except broth in container of an electric blender; cover and process until smooth.
Pour marinade over lamb; cover and marinate in refrigerator for 8 hours, turning occasionally.
Remove lamb from marinade, reserving marinade.
Grill lamb over medium coals, 15 to 20 minutes on each side, or until meat thermometer registers 140 F.
(rare) or 150 F.
(medium rare), basting frequently with reserved marinade. Combine 3/4 cup remaining marinade and beef broth in a medium saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil 1 minute.
Serve with lamb.
From _Gatherings_ by The Junior League of Milwaukee, WI.
In _America’s Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1989.
Pp.
190-191.
ISBN 0-8487-0765-6.
Electronic format by Cathy Harned.

1 pound pork loin chops — boneless

3 tablespoons white wine vinegar

1 tablespoon white Worcestershire sauce

1 tablespoon salad oil

2 garlic cloves — coarsely crushed

1 freezer bag — quart

1/2 cup sour cream — light

2 tablespoons Dijon mustard

Place pork loin chops in freezer bag.
Combine vinegar, white Worcestershire sau ce, salad oil and crushed garlic cloves; pour over meat.
Freeze.
To prepare: th aw meat in marinade mixture. Grill until well-cooked over barbecue or under ove n broiler.
Serve with mustard sauce.
Mustard Sauce: combine light sour cream an d Dijon mustard chill until ready to serve.
Serving Ideas : White/Wild Rice, S teamed Broccoli, French Bread

busted by sooz

1 lb flank steak

1 tsp ground cumin

1 14.5oz can Diced tomatoes w/Garlic and onion

1 15.25oz can Golden Sweet whole kernal corn — drained

1/2 c thick and chunky salsa

1/2 c diced green bell pepper

1/2 c sliced green onions

Rub cumin over meat.
Season with salt and pepper, if desired. Grill or broil meat to desired doneness.
(6-8 minutes for medium rare 8-10 minutes for medium; 10-12 minutes for well done, turning once).

Combine tomatoes, corn, salsa, green pepper and onion.
Thinly slice meat and serve over vegetables.
Serve with lime wedges and cilantro, if desired.

4 Large Cloves garlic

1 Teaspoon salt

1 Teaspoon paprika

1 Pinch cayenne pepper

1 Teaspoon freshly ground cumin

1 Teaspoon dried oregano

1 Pound boneless rib roast of pork enough for 8

large burritos

Peel and mash the garlic.
Sprinkle garlic with the salt and chop to a fine paste.
Mix well in a small bowl with the paprika, cayenne, cumin and oregano.
Nick the rib roast in 8 places or so to allow the marinade to penetrate.
Spread the marinade over the roast, cover, and marinate for 48 hours.
When ready to prepare burritos, grill the roast until just past pink.
Slice thinly.

TASTE SHOW#TS0059

Diane Geary