Leg of Lamb
Ease of preparation: Simple
serves 6
1/2 c olive oil
1/2 c minced garlic
1/2 c fresh parsley, chopped
1 c Romano cheese
1 tsp pepper
1 leg of lamb (5 pounds), boned
Preheat oven to 325°F.
In a small mixing bowl, combine the olive oil, garlic, parsley, grated cheese, and pepper.
Cut 1 inch slits or pockets all over the piece of lamb, and fill all the slits in the meat with the garlic mixture.
Place in roasting pan and bake for 2 hours, or until the lamb is tender. For rare, cook to 140°F (60°C) or medium 150°F (65°C). Slice and serve
from “Italian Immigrant Cooking”, by Elodia Rigante
Couscous, click here
Ease of preparation: Simple
serves 8
Gingerbread Cake
Ease of preparation: Simple
Serves 8 – 12
2 c all-purpose flour (500 ml)
2 tsp baking soda (10 ml)
2 tsp ground ginger (10 ml)
1 tsp ground cloves (5 ml)
1 tsp ground cinnamon (5 ml)
1/2 – 3/4 tsp freshly ground black pepper (2 – 3 ml)
1 c sweet butter (250 ml)
1 c firmly packed brown sugar (250 ml)
3 eggs
1 c dark molasses (250 ml)
1 c hot strong coffee (250 ml)
Directions:
Preheat oven to 375°F (190°C). Butter and flour a 9 inch (23 cm) square pan. Combine flour, soda, ginger, cloves, cinnamon and pepper. Sift together and set aside.
In a large bowl, cream butter and sugar; beat 2 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add molasses; beat 2 minutes longer until smooth.
Add sifted dry ingredients alternately with coffee in three additions to creamed mixture; mix well. (Mixture will be thin.)
Pour into prepared pan. Bake for 35 to 40 minutes, or until a tester comes out clean. Serve warm.
From “The Sable & Rosenfeld Cookbook, Our Favorite Recipes”, by Myra Sable and Colleen Mathieu, Published by Little, Brown and company (Canada) Ltd., 1995
Cream Cheese Icing
This creamy, smooth icing has a slight tang, which complements a sweet cupcake perfectly. Using water in place of vanilla worked fine.
Ease of preparation: simple
12 cupcake servings or 1 top of 9 x 9″ cake
Ingredients:
1/4 cup (50 mL) cream cheese, softened
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
1-1/2 cups (375 mL) icing sugar
Directions:
In bowl, beat cream cheese with butter; beat in vanilla. Beat in sugar in 2 additions until smooth.
from Canadian Living