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Lamb Chops - Mint Sauce
Parsley Potatoes Julienne Carrots
Chocolate Crunch Pudding
Lamb Chops "A Very Special Way"
4 rib or loin lamb chops
1 T. butter
2/3 c. dry bread crumbs, toasted
1 c. milk scalded
1/2 t. salt
Dash pepper
1/8 t. thyme
1/3 c. chopped onions
6 medium mushrooms, chopped fine
Melted butter
Saute lamb chops until brown on both sides. Remove from skillet and sprinkle with salt and pepper lightly. In drippings saute finely chopped onions and mushrooms for several minutes. Add the 1/2 t.salt, pepper and thyme. Pour milk over dry bread crumbs; mix until mixture looks like a thick custard. Add onion and mushrooms. Spread about 1 T. of this mixture on each chop forming a smooth dome with a wide spatula or dinner knife. Drizzle lightly with melted butter. Bake uncovered at 400 degrees for about 15 minutes, then broil 2 or 3 minutes.
Mint Sauce for Lamb
1/2 c. vinegar
4 T. powdered sugar
1/4 c. fresh mint leaves finely chopped
Heat vinegar and sugar. Put chopped mint in bowl, pour hot vinegar over leaves. Let stand at least one hour before using. DELICIOUS WITH ROAST LAMB.
Julienne Glazed Carrots
Scrape carrots if necessary, or simply wash them. Cut into uniform long narrow strips. Cook in covered pan in very small quantity of water, about 7 minutes. Drain, add 1 T. sugar for about each cup of carrots, you can guess at this. Cook over medium heat until carrots absorb sugar, brush with melted butter. Serve at once.
Chocolate Crunch Pudding
1 recipe pudding mix
2 1.2 c, boiling water
2 c. evaporated milk
1 t. vanilla
1/2 c. crushed peanut crunch
Add boiling water to pudding mix (see recipe on Basic Mix sheet). Stir until smooth, cook slowly until it begins to thicken, then add milk. Bring slowly to a boil and boil 3 minutes, stirring constantly. Add vanilla, chill, fold in peanut crunch. Serves 6 to 8.
Note: Peanut crunch is something new, available at Atlantic Supply. Try it sprinkled on top of sundaes or just plain over ice cream or on top of cake icings.
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