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.Mix all ingredients in a shallow baking pan.Arrange in a single layer and bake 45 minutes or until tender, stirring occasionally.Per Serving: 283.0 Cal; 7.1g Protein; 46.3g Carb; 120.5mg Sodium; 6.8g Fiber; 7.1g Fat; 0.0g SatFat; 0.0mg Chol; 68.6 Fat Cal (24.3%);Huckleberry PieCategory = DessertMain Ingredient = HuckleberriesPC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2Notes: If you've never had a huckleberry pie you're in for a treat (as long as you can find huckleberries that is).6 servings = 1 pie6 ServingsIngredient12 Servings6 CupsHuckleberries2 Liters 837 Ml1/2 CupFlour236 Ml1 CupSugar (Or More)473 Ml1/4 CupCornstarch118 Ml2Pie Crust Shells (12 Inch)4PreparationMix together all ingredients and spoon into pie crust shell.Cover with remaining pie dough and bake in a 375 oven for 1 hour and 15 minutes.Per Serving: 294.3 Cal; 1.3g Protein; 48.5g Carb; 51.2mg Sodium; 5.3g Fiber; 2.4g Fat; 0.4g SatFat; 0.0mg Chol; 16.0 Fat Cal (5.4%);Irish StewCategory = MeatMain Ingredient = LambPC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX28 ServingsIngredient2 Servings5 LbsLamb Shoulder Chops567 Gr20Baby Red-Skinned Potatoes56Carrots, Peeled And Quartered1 1/23Onions, Quartered3/42Leeks, White & Pale Parts Quartered1/21/3 CupParsley, Chopped20 Ml1 1/2 TblThyme, Fresh, Chopped6 Ml2 CupsWater118 MlPreparationTrim and reserve fat and bones from lamb.Cut meat into 1 inch pieces.Place fat in a large dutch oven over med-high heat and cook until 3 tbl of fat are rendered.Remove any solid fat from the pot and discard.Sprinkle lamb with salt and pepper and working in batches, add lamb and saute until brown on all sides.Using a slotted spoon, transfer lamb to a plate when browned.Add bones to the pot and cook until brown, about 5 minutes, then transfer to a plate and reserve.Add vegetables, parsley and thyme and stir to coat with the drippings.Return meat and bones to the pot, add water and bring to a boil.Reduce heat to med-low, cover tightly and simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.Discard bones, place 1 cup of the vegetables in a food processor puree and return to the stew.Season with salt and pepper before serving.Per Serving: 993.8 Cal; 103.0g Protein; 83.6g Carb; 238.6mg Sodium; 9.6g Fiber; 25.6g Fat; 9.6g SatFat; 306.7mg Chol; 239.4 Fat Cal (24.1%);Lamb CurryCategory = MeatMain Ingredient = LambPC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX22 ServingsIngredient4 Servings1 1/2 CupsLeftover Lamb, Small Dice709 Ml1 1/2 CupsChicken Stock709 Ml2 TblOlive Oil59 Ml2Shallots, Diced44 TblCurry Powder (To Taste)118 Ml1 TblArrowroot30 MlOptionalLeftover Lamb Gravy946 Ml3 CupsRice, Cooked1 Liter 419 MlGarnishShredded Coconut2 GarnishsPreparationIn a large frying pan heat the olive oil over med-high heat and add the shallots.Cook until tender.Add the lamb meat and cook stirring for about 5 minutes until lamb is lightly browned.Add the chicken stock and gravy, reduce heat, cover and simmer for 30 to 45 minutes until lamb is tender.Cook the rice and keep warm until ready to serve.When ready, add the arrowroot and cook over medium heat stirring constantly until thickened.Taste and adjust seasonings as necessary.Serve over rice and garnish with coconut.Per Serving: 917.4 Cal; 38.8g Protein; 95.1g Carb; 2364.3mg Sodium; 4.4g Fiber; 41.8g Fat; 10.3g SatFat; 102.0mg Chol; 378.0 Fat Cal (41.2%);Lamb Loin In PhylloCategory = MeatMain Ingredient = LambPC-RecipeBox EVALUATION v2 [ Pobierz całość w formacie PDF ]

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