German Lamb In Sour Cream Crock Pot Aka Treasure Trove 1 Food

GERMAN LAMB IN SOUR CREAM (CROCK POT) (AKA TREASURE TROVE #1)

Steps:

• Brown lamb cubes in oil in a large skillet & drain well of any oil.
• Combine the 1st measure of flour w/the salt, dill seed, caraway seed & rosemary. Toss the lamb cubes in the mixture to coat thoroughly. Place the lamb cubes in a lightly oiled crock pot.
• Stir in remaining ingredients except the 2nd measure of flour, water & sour cream.
• Cover & cook on Low for 10-12 hours. Turn to High 30 min before you intend to serve.
• Combine the 2nd measure of flour w/water. Stir into the crock pot, cover & cook till thickened. Stir in sour cream.
• Serving Suggestion: Serve over hot buttered noodles & garnish w/additional sour cream.

CREAMY SEAFOOD LASAGNA (TREASURE TROVE #5)

Steps:

• Preheat oven to 350°F.
• Heat margarine (or butter) in a 3 qt saucepan over low-heat till melted.
• Stir in the garlic, flour & salt. Cook (stirring constantly) till bubbly & remove from heat.
• Stir in the milk & broth. Return to heat source & bring to a boil, stirring constantly. Boil & stir for 1 minute.
• Add mozzarella cheese, onions, basil & pepper. Cook over low-heat (stirring constantly) till cheese is melted.
• Spread 1/4 of the cheese sauce (about 1-1/2 cups) in an ungreased oblong baking dish (13x9x2 in). Top w/3-4 uncooked noodles (overlap as necessary).
• Spread the cottage cheese over the noodles. Repeat with 1/4 of the cheese sauce & 3 noodles.
• Top w/crabmeat, shrimp, 1/4 of the cheese sauce & then w/the remaining 3 noodles & cheese sauce.
• Sprinkle evenly w/parmesan cheese. Bake (uncovered) till noodles are done (35-40 minutes). Let stand 15 min b4 cutting.

SLOW-COOKED GREEK LAMB

Steps:

• Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
• Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
• Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.

BRANDIED CHICKEN BREASTS (TREASURE TROVE #3)

Steps:

• Preheat a lrg skillet on low-heat & melt butter in it.
• Meanwhile (in a shallow dish) sift together the flour, salt, pepper & tarragon. Add chicken (1 piece at a time) & dredge to coat.
• Add the chicken to the skillet & cook for 10 min on ea side or till the chicken is browned.
• Add the brandy & the chicken broth. Stir & then let simmer for 10 more min or till the chicken is fork-tender.
• Remove the chicken from the pan & place on a warmed plate.
• Add the sour cream to the skillet & stir to warm. Pour the warm sauce over the chicken & serve immediately.

BAG END BROWN BREAD

Steps:

• Blend first five ingredients in large bowl.
• Add soda and salt; mix well.
• Stir in flour and nuts.
• Pour into well-greased 9" or 10" bread pan; aprinkle seeds on top, as much as you like.
• Cover loosely with tin foil, shiny side up, and bake at 350 degrees for 40-50 minutes until toothpick inserted in center comes out clean. Serve hot!

HOSTESS TWINKIE SPONGE CAKE

Steps:

• Beat eggs til thick&lemon colored (about 5 minutes with an electric mixer on medium speed).
• Gradually add the sugar a few spoons at a time; beat another 3 minutes.
• Slowly add flour, baking powder, salt.
• Beat in milk in three equal portions till blended.
• Add Flavoring.
• Beat 2 minutes.
• Pour batter into greased & floured jelly roll pan.
• Bake in the center of a preheated oven at 350 degrees for 38-42 minute (or till toothpick inserted in center comes out clean.
• Cool on rack, 1 hour.
• Cut into finger shapes to resemble the original Twinkie cakes.
• Spread with filling and form into sandwiches.
• Wrap and refrigerate or freeze to use as needed.
• Keeps for up to 3 weeks refrigerated. Freezes almost indefinitely if wrapped well.