Recipes

Thanksgiving/Christmas  Holiday Meal

*Lamb

1 Lemon,

1 bulb of Garlic

Buy a lamb , we bought ours at Sam's

It had a popup timer, and follow directions

Unwrap and salt and pepper to taste

peel garlic and break down into cloves and cut each one.

Cut slits in the lamb and insert garlic slice.  Then slice the lemon

and place over the garlic with a toothpick.

Baste often , Lamb is ready when pop up timer , "pops"

use pan juices for your aus jus gravy! YUMMY!

 

*Creamy Lemon Veggies with Bacon

 

1 cup frozen peas/1cup frozen caluiflower...or any 2 cups of veggies defrosted

1 lb. sugar snap peas

4 oz. of pancetta or 4 bacon strips

3 tablespoons flour

1 1/2 cups chicken broth(prefer low sodium)

1/2 heavy cream

juice of 1 lemon

pepper-optional

 

Bring a pot of salted water to a boil..drop in snap peas and par boil for about 1 min. they will be bright green. Remove and run under cold water. Cook the bacon or pancetta in fry pan till crisp. Transfer to a paper towel to drain grease. Add the flour to the fat drippings in the pan and stir , about 1 min. (this will make your roux) Whisk in broth and heavy cream and cook till reduced by a 1/3rd. about 7 mins. Add in all the veggies, stir till cooked. About 3-5 mins. Add in lemon juice. salt and pepper to taste. Transfer to serving bowl and crumble the bacon on top! Loved this dish!

*Ricotta Pie

1/4 cup aborito rice cooked(follow package directions)

1  carton  15 oz. Ricotta Cheese

2/3 cup sugar

1 lemon peel grated(you can use the lemon from your veggie dish before you sqeeze the juice out)

3/4 teaspoon vanilla

dash of cinnamon

4 eggs slightly beaten

1/3 cup dried cranberries

1/4 cup dried apricots (chopped)

Frozen premade pie crust(I like Marie callendars)

1/8 cup milk

 

1. Defrost pie crust overnight. Make your rice, and drain well.

2. Preheat oven to 375 degrees, combine cheese, sugar, lemon peel, vanilla, and cinnamon in a bowl. Add eggs and mix well. Add rice and fruit...pour into one of the pie crusts.

3. Take the other crust of of tin pan and roll out  on a slghtly floured surface.  Cut into 1/2 strips, carefully. Place strips over the filled pie in a lattice fashion, laying one strip in each direction, and then uverlapping in the other direction, repeat till pie is covered. Dampen edges with the milk, and press edges into the bottom pastry rim. Brush all pasrty with the remaining milk...and spinkle a bit of sugar un the strips. Cover the edge of pie crust with foil to prevent overbrowning.

$. Bake for 30-35 mins, or until filling is set. You can remove the foil the last 15 mins. of baking. Cool on a rack for an hour. Cover and chill before serving. serves 10