Review of last recipe - Chocolate Chip Brandy Souffle - The photo looked so nasty, I didn't want to post it. Word to the wise ... I chopped up chocolate chips instead of grating a piece of chocolate so all the pieces went to the bottom.  Still, it was quite tasty!

TODAY'S RECIPE - LEMON LAMB WITH POTATOES
A Middle Eastern inspired lamb stew layered with potatoes.

Serves 6

1/4 cup lemon juice
1 tbsp oil
1 lg garlic clove, crushed
1/4 tsp coriander seed, ground
pinch of ground pepper
2 lbs. lamb (from neck, shoulder or shank, trimmed of excess fat and cut into 1" cubes

1 tbsp butter
1 tbsp oil
3 medium onions, chopped
1/8 tsp cumin seed
pinch of ground allspice
2 cups beef stock
3 tbsp tomato paste

1 1/2 lbs. potatoes; boiled until tender, peeled and thinly sliced
4 scant tbsp fresh coriander leaves (aka cilantro)
2 tbsp lemon juice

Combine lemon juice, 1 tbsp oil, garlic, coriander and pepper in shallow large dish.  Add lamb and stir to coat.  Cover and refrigerate 24 hours, stirring mixture occasionally.

Remove meat from marinade using slotted spoon; reserve marinade.  Pat meat dry.  Heat butter and oil in heavy large aluminum skillet over medium-high heat.  Add lamb in batches and brown on all sides.  Transfer lamb to 3-4 qt saucepan or dutch oven.  Pour off all but thin film of fat from skillet.  Place skillet over medium-low heat, all onion and cook until soft, stirring frequently.  Blend in cumin and allspice and cook for 30 seconds.  Add stock, tomato paste and reserved marinade and stir, scraping up any browned bits.  Bring mixture to boil.  Pour over lamb.

THIS IS WHERE THE RECIPE ENDS (I DIDN'T CLIP THE REMAINING DIRECTIONS!).  Have to punt here... I will be layering the sliced potatoes over the lamb, adding the rest of the lemon juice and basting with the sauce.  Serving with cilantro on top.

Review of last recipe - Lamb Stew (photo above) - Not a very appetizing looking photo. Ended up finding lamb stew pieces on the bone, and also substituted most of the water with chicken broth.  It was a serviceable stew, but like I said, not really what I want to eat in August.

TODAY'S RECIPE - CHOCOLATE CHIP-BRANDY SOUFFLE
From Family Circle Magazine ...had to go to a dessert as I'm getting tired of lamb.

Serves 8

6 eggs, separated
1 envelope unflavored gelatin
1 cup sugar
3/4 cup milk
1/4 cup brandy
1 tsp vanilla
1/4 tsp salt
1 cup heavy cream
6 squares semisweet chocolate, grated

Measure off a length of aluminum foil long enough to encircle a 4-cup souffle dish.  Fold in half lengthwise. Fasten to dish with tape or string so collar is about 6 inches higher than rim.

Beat egg yolks slightly in saucepan.   Stir in gelatin, 1/2 cup of the sugar and the milk.  Cook over low heat; stirring constantly until gelatin is completely dissolved and mixture thickens slightly and coats a metal spoon. Remove from heat and stir in brandy and vanilla.

Beat egg whites and salt in a large mixing bowl until foamy. Beat in remaining sugar, a tablespoon at a time, until meringue forms soft peaks. Beat cream in another bowl until stiff.

Stir 1/4 of the meringue into the egg yolk mixture.  Gently fold egg yolk mixture, whipped cream and grated chocolate into remaining meringue. Pour mixture into prepared dish.  Refrigerate at lest 4 hours or until set. Remove collar.  Garnish with chocolate.

Review of last recipe - Lamb Scallopini (photo above) - This is not how I like to eat lamb!  It wasn't that it was that bad, but the lamb gets lost in the breading.

Note:  Since my constant goal is to either lose weight or maintain weight loss, I am suspending the dessert portion of my quest to sample every recipe I've ever saved.  I will only be making desserts sporadically.

TODAY'S RECIPE - LAMB STEW
Yes, it's August and not really stew weather, but I will carry on.  The date on this recipe is 10/4/80; my 26th birthday.

After reading through the recipe, there is no way that I would just simmer meat in water with vegetables.  I am going to use seasoned flour to lightly coat the meat, brown the meat in oil, then add the vegetables.  The flour up front will help sear the meat and add thickness to the finished stew.

Serves 4-5

1 1/2 lbs lamb, cut for stew
5 medium potatoes
5 medium onions
5 stalks celery, cut into thirds
5 carrots, cut into thirds
1 clove garlic, minced
1-2 tsp salt
3 tbsp flour
gravy coloring (something I would never use)

Place lamb in heavy pan.  Add boiling water to cover meat.  Cover pan, and cook slowly for 1/2 hour.  Add remaining ingredients except flour. Cook 40-60 minutes or until fork tender.  Set aside to allow fat to float to surface.  Skim off.  Blend 4 tsp fat with 4 tbsp flour.  Stir into simmering stew with wire whisk.

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.

Review of last recipe - Lamb Kebobs with Vegetables (photo above) - Really delicious marinade ... a keeper!

TODAY'S RECIPE - CHOCOLATE CHIP ANGEL COOKIES
Submitted by Mrs. Wayne Roberts, New Ulm, MN ...Hard to tell which magazine I clipped out this recipe from, but in trying to find out who Mrs. Roberts is/was, I found that Mr. had died in 1999 at the age of 80 (didn't really go beyond that), and when inserting Mrs. Wayne Roberts in Google search, found that this recipe was also published in the book, The 47 Best Chocolate Chip Cookies in the World, so these must be good!

Makes 5 dozen - 350 degree oven

2 cups flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
3/4 cup walnuts; coarsely chopped
1 pkg (6 oz) semisweet chocolate pieces
granulated sugar

Preheat oven to 350 degrees.  Lightly grease cookie sheets.

Combine flour, baking soda, cream of tartar and salt in a small bowl.

Beat butter, shortening and sugars in large bowl until blended.  Add egg, and beat well, then add vanilla.  Add flour mixture and blend well.  Stir in walnuts and chocolate pieces.

Roll dough into walnut-sized ball and roll in granulated sugar.  Place about 2" apart on prepared cookie sheets.

Bake in preheated 350 degree oven for 12-15 minutes or until firm to touch.  Cool on wire racks.