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2003 - Second Quarter |
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Greek Grilled Leg of Lamb |
1 leg of lamb (5-6 lbs.)
1 c. olive oil
1 c. dry white wine
1 tsp. salt
˝ tsp. pepper
˝ tsp. rosemary
1 tsp. thyme
1 tsp. oregano
2 tsp. mint, chopped
2 garlic cloves, minced
Bone the leg of lamb or have your butcher do it for you. Pound lamb
with a meat mallet to an even thickness. Place in a shallow glass
dish. Mix remaining ingredients until well blended and pour over lamb.
Turn meat in marinade, cover and marinate in refrigerator overnight.
Drain lamb and reserve marinade. Grill 6 inches above gray coals for
30 minutes, basting with marinade and turning every 10 minutes. Cut
into thin slices (lamb will be pink) and sprinkle with additional chopped
fresh mint. Serve with mint jelly.
Makes 6 servings. |
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Marina's Chicken Gumbo |
1 whole chicken
3 cloves garlic, minced
1 T. parsley
3/4 tsp. red pepper
salt and pepper
1/4 c. celery
1/2 c. onions
1/2 c. red peppers
1/2 c. green peppers
1/4 c. flour
1 1/2 c. water
3 c. sausage (optional)
Boil chicken until done (approximately 1 hour) in water with garlic,
parsley, red pepper, salt, and black pepper to taste. Bone the chicken
and save the stock. In a heavy skillet, sauté celery, onions, and
peppers until done and slightly brown. Turn the burner on high and add
flour to the skillet mixture; cook until brown and add water to make gravy.
Add skillet mixture to chicken and stock and cook on low heat 1 to 2 hours.
For a spicier gumbo, add sausage and more red pepper. You may also add
shrimp or crawfish to the chicken stock.
recipe courtesy Broadway Inn in Thermopolis, Wyoming |
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Bread Pudding with Brandy Sauce |
8 c. (about 1/2 loaf) 1" French bread cubes
2/3 c. raisins
4 c. milk
1 c. sugar
1/4 c. butter
3 eggs, beaten
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
Brandy Sauce:
1 c. butter
2 eggs, well beaten
1/4 c. sugar
1/4 c. brandy
2 T. milk
nutmeg
Combine bread and raisins in a large bowl. Scald milk; add sugar and
butter and let stand 15 minutes. Stir in eggs, vanilla, and spices.
Pour into buttered 3 qt. casserole and bake in 350 degree oven about 1 hour,
until knife inserted in center comes out clean.
For sauce, melt butter in heavy saucepan over low heat. Stir in eggs
and sugar; cook until mixture thickens, but do not boil. Remove from
heat; add brandy, milk and a dash of nutmeg. Whisk thoroughly until
well blended.
Makes 8-10 servings.
recipe courtesy
Victorian Guest House in
Cody, Wyoming |
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