On 09-06-21 22:27, Jim Weller <=-
spoke to Dave Drum about 9/7 Nat'l Salami Day - 2 <=-
Title: Salami & Eggs
The way my favourite deli in Ottawa did that was slice the salami
into rounds, notch them so they didn't curl up when fried and served
with scrambled eggs on the side with rye toast.
Gail likes fried bologna and does the same notching edges.
Got any leftover lamb? Lamb bones? Try this.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Lamb, lentil, and rosemary soup
Categories: Soup, Main dish, Leftover, Beans
Yield: 4 servings
2 tb Olive oil
1 tb Butter
3 Garlic cloves; minced
2 Onions; chopped
2 Carrots; cubed
2 1/2 tb Fresh rosemary; chopped
--or 1 ts dried rosemary
Salt
Freshly ground black pepper
6 c Lamb stock
2 c Chopped tomatoes
1 1/4 c Rinsed lentils
1 Bay leaf
1 Lamb bone
1 c Cubed cooked lamb
Tobasco or hot pepper sauce
In a large soup pot, heat the olive oil and butter over
moderately low heat. Add the garlic, onions, carrots, half the
rosemary, the thyme, and salt and pepper to taste. Simmer, covered,
over low heat for 15 to 20 minutes, or until tender.
Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone and
bring soup to a boil. Reduce heat and simmer partially covered for
about 40 minutes, or until the lentils are tender. Taste for
seasoning.
To serve, place a small handful of cooked lamb in the bottom of each
soup bowl and ladle the hot soup over it. Garnish with the remaining
fresh rosemary.
Serve with a bottle of Tobasco on the side.
Source: "Leftovers" by Kathy Gunst
From: Fran Mcgee Date: 04 Jan 94
MMMMM
... Shipwrecked in Silver Spring, Maryland. 01:39:58, 10 Sep 2021
___ Blue Wave/DOS v2.30
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)