(photo-Cool backgrounds wallpaper)

(photo-Cool Background wallpaper)

CURRIED LAMB

*New Years Collection*

3 pounds lamb, cubed
2 tsps salt
1/4 tsp pepper
4 TB butter
1 tsp celery salt
1/8 tsp cayenne
1 cup coarsely chopped apple

1-1/2 cups stock or bouilon
2 TB butter
3/4 cup chopped onion
1/3 cup flour
4 tsps curry powder
1/2 tsp ginger
4 cups stock or bouillon
1/2 cups shredded coconut

1. Sprinkle lamb cubes with salt and pepper; place over heat in heavy in which butter has been melted. Add celery salt, cayenne, and apple. Stir until lightly browned.

2. Add 1-1/2 cups stock or bouillon, cover and simmer over low heat 1 hour. In small skillet melt 2 TB butter, cook onions until soft. Add flour, curry powder, ginger, and blend.

3. Gradually stir in 4 cups stock or bouillon. Cook until thickened. Combine with meat and stir in coconut. Cool; cover and let stand until ready to reheat for serving, preferably overnight. Makes 6-8 servings.

Condiments: Chopped white of egg, hard-cooked egg yolks put through a sieve, ground peanuts, chopped coconut, crushed French-fried onions, crisp bacon, chutney, tiny sauteed bread cubes, chopped parsley. Serve 2 or 3 of these--or all of them if you like--each in a separate bowl.

Note: To make stock, cover cracked soup bones with water, add an onion, celery, salt and 5-6 pepoercorns. Cover: simmer slowly 3 hours. Strain. Or dissolve 1 bouillon cube in each cup of boiling water to be used as liquid.

(Source: Dorothy Dean & kappboom wallpaper)

FIREBALLS

*New Years Collection*

1 8-oz package cream cheese
+Milk
+Garlic powder
1 5-oz bottle cocktails onions, drained

1-1/2 jars (2-1/2 oz) dried beef, finely shredded
+Cocktail picks
1 large head cabbage

1. Blend softened cream cheese with enough milk to make a very thick but pliable paste. Add garlic powder to taste.

2. Take one onion and enough cheese mixture to cover; mold cheese around onion and then roll thouroughly in the finely shredded dried beef.

3. Insert a cocktail pick and mount the "Fireball" on the cabbage, which has been prepared by slicing off the base of the cabbage so it will stand flat. Makes about 32 balls.

(Source: Dorothy Dean & kappboom wallpaper)

CORNED BEEF HASH ROLLUPS

*New Years Collection*

1 can (13 oz) French onion soup
2 cups prepared bisquit mix
1 can (1 pound) corned beef hash

1. Pour soup into 9-inch square pan and bring to boil. While soup is heating, prepare bisquit mix according to package directions.

2. On a lightly floured board, pat out dough 1/3-inch thick. Form it into a rectangle 12 by 18 inches. Break up hash and arrange over dough.

3. Roll dough lengthwise like a jelly roll; cut into eight 1-1/2-inch slices. Lay each slice in the boiling soup; bake in a very hot (450-degree) oven for 30 minutes. Makes 8 servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

CORN CONFETTI STUFFING

*Christmas Collection*

1 1-pound can whole kernal corn
1 1-pound can cream style corn
1/4 cup minced onion
1/4 cup minced green pepper

2 TB cut-up pimento
1-1/2 tsp salt
1/4 tsp pepper
1/4 tsp Ac'cent
1 egg, slightly beaten
1 cup soft bread crumbs

1. Drain whole kernel corn; combine with cream-style, onion, green pepper, pimento and seasonings. Stir in egg. Add bread crumbs; mix lightly. YIELD: Stuffing for 5-pound crown roast.

(Source: Dorothy Dean & Cool Background wallpaper)

CROWN ROAST OF PORK

*Christmas Collection*

Crown Roasts are my favorite at Christmas time!!!

1. Have butcher prepare crown from 2 pork loins of 6 or 7 ribs (have backbone removed for easy carving). Wrap rib ends in foil to prevent charring. Season with salt and pepper. Place in shallow pan, rib-ends up.

2. Do not add water; do not cover. Roast at 325 degrees for 35 to 40 minutes per pound or until meat thermometer registers 185 degrees. An hour before meat is done, fill center with Corn Confetti Stuffing. Continue roasting until meat is done. Replace foil with paper frills. To carve, slice between bones. YIELD: Plan on 1 or 2 ribs per serving.

(Source: Dorothy Dean & Cool Background wallpaper)