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Show MESA LAMB AND BEAN SALAD Makes 4 to 6 Servings 1 cup cooked or canned Idaho red or pink kidney beans 1 cup cooked or canned Idaho pinto beans 2 cups thin strips of cooked, lean, fresh American lamb 1 medium sweet red pepper, diced 1 Anaheim chili pepper, sliced 1 cucumber, pared, seeded and diced 6 radishes, thinly sliced 2 tablespoons sliced green onions 1 tablespoon chopped cilantro 12 teaspoon garlic salt 14 teaspoon pepper Chutney Dressing In large bowl, combine all ingredients and toss. Add dressing and mix well. Chutney Dressing: Puree 12 cup Major Grey's or hot mango chutney. Mix in 2 tablespoons lime juice, 1 tablespoon vegetable oil and 1 teaspoon grated lime peel. Makes about 12 cup. , M W 'it V . , A ' f ' ' ' . . V ' ' i I, S- - ' . , i i " " " v - ' Cv . j ... . v i " ' -. " ' . - 4 ' 1 1 - ' ' f -A - " rrr SPRINGTIME BEAN PECAN PIE U--" - - Makes 1 (9-inch) Pie v ' 34 cup packed brown sugar TAOS LEG OF LAMB Makes 12 Servings 1 lean fresh American leg of lamb, shank removed and boned (approximately 4 to 5 pounds boned weight) 14 cup olive oil, divided 12 cup medium diced red bell pepper 12 cup pine nuts 2 cups cornbread stuffing mix crumbs 1 jar (9 ounces) Crosse & Black well Major Grey's or Hot Mango Chutney 1 teaspoon coarse ground garlic powder 14 teaspoon red pepper sauce Trim all visible fat from Iamb. Place on cutting board boned side up. Lay a sheet of plastic wrap over meat surface. Using meat pounder, flatten to 1-12-inches thick; set aside. In medium skillet heat 2 tablespoons oil and saute1 red bell pepper and pine nuts for 3 to 4 minutes, stirring occasionally. In medium bowl, combine bell pepper mixture, combread stuffing and chutney; mix until well blended. Remove plastic wrap from lamb, evenly distribute stuffing mixture over lamb and roll up jelly roll style. To secure meat roll, tie with string at 1-12-inch intervals. Place on rack in roasting pan; set aside. In small bowl, blend remaining oil, garlic powder and red pepper sauce. Brush on lamb. Roast in preheated 325F oven for: 25 to 29 minutes per pound (140F) rare 29 to 32 minutes per pound (150F) medium 32 to 34 minutes per pound (160F) medium well Remove from oven, cover and let stand 10 minutes. Slice 12-inch thick and serve. For ease of lamb preparation, use a metal meat tenderizer. Crosse & Blackwell lend a piquant taste to a variety of Southwestern recipes. Make your holiday buffet an unforgettable event with this picturesque Southwestern menu. Add a pitcher of your favorite drink, a splash of flowers and your guests will be ready to celebrate the blossoming of spring. CHUTNEY SALSA Makes 1-12 Cups 34 cup medium diced red bell pepper 12 cup Major Grey's chutney 2 tablespoons grated carrot 1 tablespoon chopped green onion 1 tablespoon diced green chilies 18 teaspoon ground coriander In medium bowl, combine all ingredients, blending well. Cover and refrigerate 4 to 6 hours. Allow to stand at room temperature 12 hour before serving. SPRINGTIME BEAN PECAN PIE Makes 1 (9-inch) Pie 34 cup packed brown sugar 12 cup butter or margarine, melted 4 eggs, beaten 1 cup cooked or canned pureed Idaho pinto beans 34 cup dark corn syrup 1 teaspoon ground cinnamon 14 teaspoon ground nutmeg 14 teaspoon ground ginger 1 9-inch unbaked pie shell 12 cup chopped pecans In mixer bowl, blend brown sugar and butter until creamy. Add eggs; mix well. Whip pureed beans. Add beans, corn syrup and spices to egg mixture and mix well. Pour mixture into pie shell. Sprinkle pecans over top. Bake at 375F 30 minutes. Reduce heat to 350F and bake 15 to 20 minutes longer or until knife blade inserted near center comes out clean. SANTA FE LAMB RIBS Makes 4 Servings (not pictured) 2 lean fresh American lamb Denver ribs (12 to 16 ounces each) 1 tablespoon olive oil 5 drops red pepper sauce 2 teaspoons coarse ground garlic powder 1 teaspoon pepper 1 cup chunky salsa 14 cup chili sauce 14 cup chopped green onion 1 teaspoon ground cumin 1 teaspoon ground coriander 14 teaspoon finely chopped jalapeno chili pepper On grid of broiler pan, arrange ribs; set aside. In small bowl combine oil and red pepper sauce. Brush on ribs and I sprinkle with garlic powder and pepper. Roast in preheated 375F oven for 30 minutes. In medium bowl, blend salsa, chili sauce, green onion, J cumin, coriander and jalapeno chili pepper. Pour over partially cooked ribs and roast an additional 25 to 30 minutes or until desired degree of doneness. Cut into 4 portions and serve. ATAVAVA U f you're searching for something inspirationally contemporary to serve for spring holidays, whether Easter, Passover or Mother's Day, you can create a truly memorable meal with very little fuss this season. Applying a dash of Southwestern flair, makes lamb, beans and chutney the perfect ingredients for a captivating afternoon or evening buffet. Fresh American lamb, a spring classic, transforms typical fare into the exceptional with a few simple spices and easy preparation. Who can resist r tender slices of succulent lamb, leaner than ever with only 176 calories per three-ounce serving? c An excellent diet food, lamb has little or no marbling, and lots of B-12, niacin, iron, zinc and protein. Look for the country's finest lamb, labeled "Certified Fresh American Lamb," a U.S. Department of Agriculture guarantee. Versatile beans from Idaho, considered among the world's finest thanks to the state's rich volcanic soil and clear mountain water, make a perfect companion for any spring buffet. Offering the quintessence of Southwestern cuisine, red, pink, pinto and kidney beans lend a healthy flair. A good source of iron, potassium, calcium and B ' vitamins, these delectable beans provide cholesterol-reducing cholesterol-reducing fiber, complex carbohydrates and essential protein with very little fat or sodium. With ancient origins in India and adopted by the British in the 1800s, today's chutney has gained a reputation as the salsa of the 1990s. Usually a blend of mango, vinegar, sugar and spices, chutney used alone is a delicious accompaniment to any broiled, grilled, roasted or curried meat, poultry or game. As an ingredient, prepared chutneys such as those made by rms - - f cUps of w6' covet an 4 w. beans! 5 one is . . r a specvauj 1 restaur & de by V- -""""""" kTAVATAVA i PUMPKIN CHUTNEY MUFFINS Makes 18 Muffins 2-12 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 12 teaspoon baking powder 12 teaspoon salt 1 cup solid pack pumpkin 1 cup packed light brown sugar 12 cup sugar 2 eggs 12 cup Crosse & Blackwell Major Grey's or Hot Mango Chutney 14 cup milk 14 cup vegetable oil In large bowl, combine flour, cinnamon, baking soda, I baking powder and salt; set aside. In medium bowl, beat together pumpkin, sugars, eggs, chutney, milk and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into 18 greased or paper-lined muffin cups, filling 23 full. Bake in preheated 375F oven for 20 to 25 minutes or until wooden pick inserted near center comes out clean. ATAVATA |