Text 9281, 79 rader
Skriven 2011-04-07 10:20:28 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Hanschka
Ärende: PARADE Insert
=====================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> My birdcage liner still carries the much-shrunken Parade Insert. I gave
 -> up on it when they dropped the Howard Huge cartoons. If I wanna read
 -> celebrity puff pieces I can always go to a handy waiting room and pick
 -> up a copy of People or US or Oprah's.

 RH> In a word, uck.  Thus goes one more childhood memory.  Goes straight
 RH> into the dustbin of history, that is.  I can safely predict it won't be
 RH> around much longer.

Heck, print newspapers may not be around much longer.  Bv(= 
 
 -> They also seem to have ceased the recipes from Sheila Lukins ... which
 -> were mostly pretty decent.  FEH!!!
 
 RH> About the only part of the recipe that doesn't appeal to me is the
 RH> sliced tomato.  I've made my share of lamburgers.  If it were me, I'd
 RH> omit the mint and add ground rosemary.  Throw some chopped cukes and
 RH> fresh dill into the yogurt and you have pseudo-Greek lamb.

When I was a kid, trading recipes for dirt with Moses, lamb/mutton was always
served with mint jelly as a condiment. I like tzatziki with my lamb/mutton just
fine. But, that's not what I was going for here. Oh, for Greek-style you will
also need lots of black pepper and lemon juice.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Greek-Style Lamb Burgers w/Minted Yogurt Sauce
 Categories: Live!, Lamb/mutton, Herbs, Sauces, Sandwiches
      Yield: 6 Servings

MMMMM----------------------YOGURT SAUCE-----------------------------
     12 oz Plain yogurt
      2 sm Garlic cloves
    1/4 ts Salt
      3 tb Shredded fresh mint leaves;
           - to taste

MMMMM-------------------------BURGERS-------------------------------
      2 lb Ground lamb
    1/2 c  Crumbled feta cheese
    1/2 c  Kalamata olives; fine
           - chopped, pitted 
      6 sm Pita loaves
      2 sm Vine-ripened tomatoes;
           - sliced
      2 sm Bell peppers; in rings
      1 md Red onion; sliced thin
 
 
  Make yogurt sauce: Mince and mash the garlic with the salt.
  Drain yogurt in a sieve lined with a dampened paper towel
  set over a bowl 30 minutes. Transfer to a small bowl and
  combine with the garlic and mint.
 
  Prepare grill and oil rack. Set grill 5-6 inches from coals.
  In a bowl gently combine the lamb, feta and olives. Form
  into 6 patties about 1" thick. Season to taste with salt and
  pepper. Grill for about 7 minutes per side for medium-rare.

  Split pitas form a pocket. Transfer burgers to pita pockets
  and top with tomatoes, bell peppers and onion. Serve burgers
  with yogurt sauce.
 
  Yield: 6 servings

  Recipe By: Cooking Live! Show #CL8708

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
... Hunger finds no fault with the cookery. - Henry George Bohn
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 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)