Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Entrees - L
Recipes Are Listed Alphabetically
Lamb Chop and Fruit Grill
4 Lamb Loin or Shoulder Chops
4 Slices Canned Pineapple
2 Bananas, Split Lengthwise
Butter
Salt
Paprika
Broil Chops on one side for 6 to 7 minutes. Season and turn. Brush pineapple slices and banana well with butter. Place on a rack with the chops and broil 6 minutes. Turn turn once during this time. Season second side of meat.
Lamb Curry Pie
2 Pounds Lamb
1 Onion, Diced
1 Tablespoon Fat
3 Cups Hot Water
1/4 Teaspoon thyme
2 1/2 Teaspoons Salt
2 Tablespoons Flour
1 Teaspoon Curry Powder
1/4 Cup Water
3 Cups Cooked Rice
Cut lamb into 1 inch pieces. Brown with onion in fat. Add water, thyme and salt. Simmer for 1 1/2 hours. Combine flour and curry powder. Add cold water and mix to a smooth paste. Add to lamb. Line a greased baking dish on sides and bottom with rice. Press firmly into place. Fill center with lamb mixture. Bake in a 350 degree oven for 20 minutes.
Lasagne
TOMATO MEAT SAUCE
2 Tablespoons Olive Oil
1 Clove Garlic
1/3 Cup Chopped Celery
1/2 Pound Ground Chuck
2 Cups Diced Tomatoes
3 Tablespoons Tomato Paste
1 1/2 Teaspoons Salt
1/16 Teaspoon Black Pepper
1/4 Teaspoon Oregano
FILLING
2 Quarts Boiling Water
2 Teaspoons Salt
7 Ounces Lasagne Noodles
1/4 Pound Mozzarella Cheese
6 Ounces Ricotta Cheese
1/3 Cup Grated Parmesan Cheese
Place olive oil in a 3 quart saucepan. Add chopped garlic and celery. Sauté until soft and yellow. Add meat, stir with a fork to separate. Cook until meat is a gray color. Add tomatoes, tomato paste, salt, pepper and oregano. Cover and cook slowly for 1 hour. Add salt and noodles to boiling water. Boil 7 minutes and drain well. Dice mozzarella. Turn 1/4 of the sauce into a buttered 10x6 inch baking dish. Add a layer of 1/3 of the noodles. Sprinkle with mozzarella. Add another layer of noodles. Spread with ricotta. Add 1/4 of the sauce. Add remaining noodles and sprinkle with parmesan cheese. Bake in a 375 degree oven for 15 minutes. Pour heated remaining sauce over the top to serve.
Lasagna Imbottita
1 Pound Lasagne
Rich Meat Sauce
1 1/2 Pounds Italian Sausage
1 Pound Ricotta Cheese
1/4 Cup Chopped Parsley
1 Pound Mozzarella Cheese, Sliced
Grated Parmesan
Sauté sausage until nicely browned, slice into 1/4 inch pieces. Cook lasagna in boiling, salted water until just tender. Drain thoroughly. Butter a large baking dish and line the bottom with noodles, overlapping them slightly. Add a layer of meat sauce, a layer of sausage slices, then sprinkle with parsley. Add another layer of noodles, then a layer of ricotta and a layer of mozzarella. Add some sauce and a little parsley. Continue these layers until all ingredients are used. Use noodles for the final layer. Sprinkle with parmesan. Bake in a 350 degree oven for 25 minutes.
Lemon Pepper Chicken
1 Fryer Chicken, Cut Up
2 Tablespoons Oil
2 Tablespoons Prepared Mustard
1 Onion, Sliced
1/2 Cup Chicken Broth
1 Lemon, Sliced In Rings
1 Bell Pepper, Sliced In Rings
Place oil in a frying pan and heat to medium temperature. Add chicken and cook, turning occasionally for 10 minutes. Spread mustard over each piece of chicken. Add onion and broth to frying pan, reduce heat to low, cover and cook 20 minutes. Add lemon and pepper and cook 5 minutes longer.
