Review of last recipe - Strawberry Strips  (photo above) - I guess I took a double serving!  It was good, easy to make and perfect for a summer dessert.  When I was placing the 1/2" strips onto the sides of the rectangles, they stretched so I folded them to make a raised side of all four sides.

TODAY'S RECIPE - LAMB SCALOPPINI
Serves 3-4

1 lb thin lamb leg slices
2 tbsp flour
salt, pepper, crumbled rosemary

1 egg
1 tbsp water
1 cup seasoned soft bread crumbs

4 tbsp oil
1 clove garlic
2 cups (15 oz can) tomato sauce
4 tbsp red wine
1/2 cup sauteed mushrooms

Pound lamb between sheets of waxed paper.  Dust with seasoned flour. Dip into egg beaten with water, then into the bread crumbs.

Heat oil in skillet with garlic.  Add lamb slices and brown on both sides. Remove lamb, keep warm, discard garlic.

Add tomato sauce and wine to the pan and simmer gently a few minutes, stirring.  Add mushrooms.

Serve lamb with spaghetti or green noodles, spooning sauce over and sprinkle with chopped parsley and grated parmesan cheese.

Review of last recipe - Lamb Pastitsio (photo above) - Really delicious!

TODAY'S RECIPE - STRAWBERRY STRIPS
Makes 16 servings.   Oven at 350 degrees

1 frozen puff pastry strip (from a 17 1/4 oz pkg)
2 tsp sugar
1/2 recipe pastry cream (to yield about 1 cup)
1 pint medium sized strawberries; washed and hulled
1/4 cup strawberry jelly
1 tsp sugar
2 tbsp pistachio nuts; chopped

Defrost pastry strip following label directions and place on a large cookie sheet.  Unfold.

Cut pastry in half lengthwise.  Cut a 1/2" lengthwise strip from the 2 long sides of each pastry rectangle; prick pastry well with a fork.  Brush all 4 narrow strips with water.  Press a strip, moistened side down, along each of the 4 long sides of the 2 pastry rectangles to form "sides" to hold in the filling.  Press strips down with tines of a fork to make a decorative pattern and brush again with water.  Sprinkle with the 2 tsp sugar.

Bake in a moderate oven; 350 degrees, for 20 minutes, or until light golden brown.  Cool completely on wire rack.

Spread 1/2 cup pastry cream down length of each strip.  Top with strawberries, pointed end up, 2 to a row, 8 times.

Melt strawberry jelly with the remaining 1 tsp sugar in a small skillet over low heat; let bubble 1/2 minute; cool slightly.  Brush over strawberries to glaze; sprinkle nuts down sides of strawberry strips.  Chill until serving time.  Cut in serving pieces across rows of strawberries to serve.

Review of last recipe - Chocolate Chip Angel Cookies (photo above) - They were good and the shortening made them light, but I like the original Toll House cookie recipe from the chocolate chip bag better.  They would probably make one of the 47th tastiest, but I am on the lookout for the tastiest!

TODAY'S RECIPE - LAMB PASTITSIO
Serves 2-4   - Oven at 375 degrees

1 tbsp olive oil
1/2 small onion, finely chopped
2 garlic cloves, minced
1/2 lb. lean ground lamb
3/4 cup tomato sauce
2 tbsp parsley, minced
1/4 tsp dried rosemary, crumbled
pinch of cinnamon
salt and pepper

2 tbsp (1/4 stick) butter
1 tbsp flour
3/4 cup milk
2 tbsp parmesan cheese, grated

1/4 lb ziti (or other macaroni type pasta)
1 egg, beaten

1/2 cup swiss cheese, grated
freshly grated nutmeg

Heat oil in skillet over medium heat.  Add onion and garlic and stir until soft; about 5 minutes.  Add lamb, and stir until almost cooked, with some pink remaining.  Drain off fat.  Blend in tomato sauce, parsley, rosemary and cinnamon.  Season with salt and pepper.  Set aside.

Melt 1 tbsp butter in small saucepan over medium-low heat.  Blend in flour with wooden spoon and stir 3 minutes.  Gradually add milk, whisking until sauce thickens and just comes to a boil; about 5 minutes.  Remove sauce from heat.  Stir in parmesan and nutmeg.  Set aside.

Preheat oven to 375 degrees.  Cook pasta in large pot of boiling salted water until just firm/al dente; about 10 minutes.  Drain well and return to the pot.  Mix in egg and remaining 1 tbsp butter.

Grease 2 small gratin or baking dishes.  Divide half of the pasta between dishes.  Cover with all of the lamb.  Sprinkle each with half of the cheese. Top with remaining pasta.  Spoon sauce over and sprinkle with remaining cheese.  Dust lightly with nutmeg.

Bake until tops are puffy and golden; 55-60 minutes. Serve hot.