RECIPES for the WEEK 11/30 Have a SC Diet Weekend

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please. I Can't Believe It's Not Corn Flakesþ 1 cup sliced blanched almonds (they are thin like flakes) 1 -1/2 pats of butter salt to taste a few drizzles of honey Heat a skillet and add butter. When it foams add almonds cook and stir until they start to brown. Remove from heat and stir in honey. Cool or eat slightly warm. Add raisins or sliced banana or berries and yogurt if desired. Carol F.c.frilegh@... Costco carries the original Beretta Prosciuitto Get a little tub of St. Andre triple cream Brie cheese and rolled some up in the Prosciutto. At home adding Capers, mustard, honey and a sun dried tomato and warming it in the oven. The meat got crisp and melted the Brie. and can stuff with date and walnut or some cheddar and an olive, or maybe a ice of pineapple and some ground cloves? Or maybe some ripe mango. I'll bet

banana would be interesting. In any case it is a great wrap for a snack or appetizer with wine. "Carol Frilegh" c.frilegh@... Beef Blanket on a Shred-bed Used to make pork chops on sourkraut seasoned with seasoning salt and they were fabulous so I did it with beef instead. Sourkraut on the bottom of the pan, sprinkle raw beef or another meat, maybe lamb on top - ground or chops or whatever, like I said, the original recipe was chops. Then season with salt and pepper. Baked until the meat was done J.H. flowers4me7@... Fried Banana RecipeMelt some

butter in a skilletSlice bananas into skillet Sprinkle with cinnamonFry till nicely browned, turning a few times.Drizzle with honey. Note: I think they taste like tiny little pancakes"Tom Coburn" tcoburn@... Smoothie 1 cup ice2 ice cube size prune juice cubes frozen1 3/4 cup of peanut butter 1 half a banana frozenAlmond milk 1 cupThat makes 28 oz. "Deanna Ballard" deannaballard22@... Moroccan Recipes ->The Moroccan tagine has gently sloping sides and is unglazed - the taller glazed type is used only for serving food,

not cooking it. Some glazes contain lead and are suitable for displayware only - make sure, when you buy a tagine, that it IS suitable for actually cooking in.->A tagine needs to be soaked in cold water for about 15 minutes before you use it - the clay is porous and absorbs the water, which then produces steam, making the food very tender.->Never put a cold tagine into a hot oven (ie: don't pre-heat the oven), nor take the hot pot out of the oven and place it on a cold surface (a breadboard is fine, but not something like a tile work surface), or the pot may crack. Don't add cold water to the hot dish - heat it in the microwave first. You can also cook with a tagine on top of the stove, using a heat-diffuser pad - just make sure any naked flame is not touching the clay. ->Before you use the tagine for the first time, you should 'prove' it by soaking it in water, then rubbing a generous amount of olive

oil into it, placing it in the oven and bringing it up to medium heat gently.You might need to do this two or three times to render the clay lessporous, and it also imparts a subtle flavour to everything you cook in the tagine thereafter - it's well worth the trouble. ->Clean your tagine gently with hot soapy water and rinse it carefully after each use, but don't soak it with dishwashing liquid, nor use a dishwasher. Store with the lid slightly ajar to prevent mould.->If you don't have a tagine, you can use one of the many traditional terracotta pots such as a romertopf, or a very heavy casserole with a well-fitting lid. If you don't have time to twit about watching a dish, try using an electric frying pan or a slow cooker instead. ->BTW: in

Moroccan cookery, you don't brown the meat first - you justskim off the liquid fat at the end if necessary. You can also cookvegetables in the 'cone' part of the tagine - just pile them up and they cook in the steam but pick up flavour. Squash and courgettes work very well this way. Ras el HanoutEvery household makes its own version of ras el hanout, which is the standard Moroccan spice mix. It's also commercially available. Here is one recipe. 1 teaspoon allspice berries or 1-1/4 teaspoon ground allspice1 whole nutmeg or 2 teaspoons ground nutmeg20 threads Spanish saffron2 teaspoons black peppercorns or 1-1/2 teaspoons ground black pepper1-1/2 teaspoons blade mace or ground mace1 three-inch

cinnamon stick or 1 teaspoon ground cinnamon2 teaspoons cardamom seeds or 1-1/2 teaspoons ground cardamom2 two-inch pieced dried ginger or 2 teaspoons ground ginger2 teaspoons salt1 two-inch piece dried turmeric or 1 teaspoon ground2 teaspoons dried garlic, if wantedIf using whole spices, put all the ingredients in a nonstick pan over medium-high heat and toast, stirring constantly, for 3 to 5 minutes. Remove from heat and let cool. Using a mortar and pestle or a spice grinder, reduce the ingredients to a fine powder. Sift to remove fibrous elements. Place in a tightly sealed container and store in a cool, dark place, or in the freezer. Use as you would curry powder. :-) Tish " Mansfield-Devine" forum@... Mrouziya (Honey Spiced Lamb)Serves 64 pounds lamb shoulder, cut into large chunks3 tablespoons ras el hanout2 to 3 cups water1/2 cup vegetable oil2 tablespoons butter1/2 cup honey3/4 cup raisins, plumped in warm water and drained1 cup (5 ounces) whole blanched almonds, toasted (see below)With your hands, thoroughly coat the meat with ras el hanout. Set the meat in a tagine and add the water, oil, butter and honey. Cover tightly and place in the cold oven. Bake at 340 degrees until the meatfalls off the bones - 3 to 4 hours (or longer). Check it every so oftento make sure it hasn't dried out. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm. Skim the fat from the sauce. Place the tagine on a heat-diffuser over medium-high heat and add the raisins. Cook, stirring, until the

sauce attains the consistency of maple syrup, 10 to 12 minutes. Return the meat to the sauce. Stir to coat and heat through.Garnish with the toasted almonds. Serve with extra sauce on the side.You can make this recipe with any meat - beef, chicken, etc. :-) Tish " Mansfield-Devine" forum@... Moroccan Red Snapper1 medium onion1 green pepper4 plum tomatoes2 shallots1/3 cup dried currants1/3 cup pitted Kalamata olives1/4 cup fresh cilantro1/4 cup fresh Italian parsley3/4 teaspoon cinnamon1/2 teaspoon cardamom1/2 teaspoon gingerSalt and pepper2 (3/4- to 1-pound) red snapper fillets, or other fish such as tilapia.Slice all

vegetables into strips. Thinly slice the shallots and mince the fresh herbs. In a large bowl, toss all the ingredients except the fish. Spread one-third of the vegetable mixture in the bottom of the pot, place one fillet on top, skin side down. Then cover with another one-third of vegetables, and then another fillet, skin side up. Topwith the rest of the vegetables. Cover the pot and place in a cold oven.Cook at 450 for about 30 minutes. Serve immediately. :-) Tish " Mansfield-Devine" forum@... Chicken with lemon and olivestwo to four cloves of garlic, mincedolive oil (or any oil) for pan-frying chicken and mixing marinadeone or two chickens, cut into serving sized pieces; or similar amountof chicken breastsquarter teaspoon black

pepperquarter teaspoon ground gingerpinch of saffronone teaspoon cumin (optional)one teaspoon turmeric (optional)one stick of cinnamon or a few pinches of ground cinnamon (optional)one teaspoon coriander (optional)two onions, finely choppedtwo cups chicken broth or stock (or water)one cup green olivestwo lemons, cut into slicessalt, to tasteMix the garlic, some black pepper, and a spoonful of oil. Rub the chicken with the mixture and set aside for a few hours or overnight.Set the tagine on a heat-diffuser on the stovetop and heat the oil in it. Fry the chicken until all sides begin to brown. Add spices. (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be addedaccording to you liking.) Add onions. Stir-fry over high heat for a few minutes.Add chicken broth, stock, or water. Bring to boil. Reduce heat.

Cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more.Add olives and preserved lemons. Add salt and adjust seasoning.Continue to simmer. Remove chicken and set aside. If necessary, bring sauce to boil, stirring continuously, until thickened.Serve chicken, covered with sauce\ :-) Tish " Mansfield-Devine" forum@...Lamb with pear2 large onions, peeled & sliced2 Lbs. of lean lamb, leg or shoulder cut into 2in pieces4 pears, peeled cored & cut into quartersWater, to cover the meat1/2 cup slivered almondsSalt to taste1 Tbsp. Olive oil1 tsp Black pepper1 tsp Cinnamon1 tsp Ground ginger1 tsp Ground coriander1 tsp CuminPlace the tagine on a heat-diffuser pad and add the olive oil. Gently fry the onion

in the olive oil until soft. Add lamb, ginger, and coriander to the pan and cook until it changes color. Add cumin, black pepper, cinnamon, and water to just cover the meat and salt to taste.Cover and simmer gently until the meat is tender, about 1.5-2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.)Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.In this recipe, you can substitute other fruit for the pear - try apples, oranges, quinces, apricots, prunes, raisins etc. :-) Tish " Mansfield-Devine" forum@... Here is a Thai recipe for the tagine:Thai Chicken with Coconut MilkServes 4For the marinade:2 tbsp grated ginger2 garlic cloves, crushed1 tsp ground

turmeric2 tbsp chilli oilFor the filling:8 chicken upper thighs3 tbsp corn oil2 cinnamon sticks1 tbsp freshly grated ginger2 garlic cloves, whole6 shallots, peeledjuice and zest of 1 lime2 stalks lemongrass, halved lengthways and bruised with a mallet2 red chillies, deseeded and sliced500ml/18floz coconut milkMix the marinade ingredients in a flat dish, add the chicken pieces andturn to coat well. Cover and refrigerate for 30 minutes or overnight. When ready to cook, heat the oil in a wok or pan. Add the cinnamon sticks, ginger and garlic and sauté for 1 minute. Add the shallots and sauté for two more minutes. Add the chicken and fry until browned. Addthe marinade, lime juice and zest, lemongrass, chillies and coconutmilk and heat gently. Transfer to a ready-soaked tagine. Place in a coldoven and turn to 230C/450F until the contents comes to

the boil. Reduce and gently simmer for 45 minutes or until the chicken is done.:-) Trish Mansfield-Devine forum@... Muffins1 C. pureed fruit or veggie 4 eggs 1 Tbl coconut oil 1 tsp. vanilla, 1 tsp. cinnamon. Puree it all together. Put in muffin tins lined with paper liners.Bake 350F for 40 minutes Sent in by Diane revelis@...

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