← All recipes

FareShare Gazette -- January 2005 Recipes

FareShare Gazette -- January 2005 Recipes is built on Cream Cheese, Boiling Water, Olive Oil, Bottom Round Of Beef, and Garlic Minced. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 6 oz
• 2 cup
• 4 tbsp
• 3 lb
• 1/4 cup
• 1/2 tsp
• 1 can
• 1 can
• 2 tbsp

Method (preview)

1. 1

   Place cream cheese and Jell-o in a bowl.

2. 2

   Let stand until cream cheese is soft.

3. 3

   Add 2 cups boiling water and 2 packages frozen raspberries, thawed.

4. 4

   Fold in Cool Whip and put in mold that has been very lightly sprayed with non-stick spray.

5. 5

   Remember to coat mold very lightly with spray.

6. 6

   Unmold onto a pretty glass plate and decorate around the edges.

7. 7

   Trim beef of all visible fat and season liberally with salt and pepper.

8. 8

   In a 5-quart, heavy-bottomed roasting pan, fry bacon, scraping the bottom of the pan.

9. 9

   Remove bacon and place on paper towel to drain.

10. 10

    Add olive oil and deglaze the pan; bring to temperature.

11. 11

    Remove meat and add the vegetables and garlic and cook over moderate heat until vegetables just begin to color and onions are translucent.

12. 12

    Crumble the bacon and stir into the vegetables.

13. 13

    Add a little of the beef broth and deglaze the pan again.

14. 14

    Return meat to the pan and add pepper flakes, red wine, the remainder of the stock and the tomatoes.

15. 15

    Bring to a simmer; cover and place in a preheated 375-degree F. oven for 2 1/2 hours or, until meat is very tender and almost falling apart.

16. 16

    About every half hour spoon the liquid over the meat.

17. 17

    When finished, strain the liquid from the meat and vegetables. Place meat and vegetables in a large serving dish and cover with aluminum foil.

18. 18

    Return the liquid to the pan; add the butter and over high heat, reduce by approximately 1/3 to concentrate flavors (if desired, thicken with 2 tsp. cornstarch dissolved in wine or water).

19. 19

    Blend the sauce smooth with a stick blender.

20. 20

    Correct seasoning with salt and pepper.

21. 21

    If you have a mortar and pestle use this to grind the rosemary, mint, garlic, cardamom, ginger, chile pepper and orange zest until they are well mixed and so there are no really large pieces.

22. 22

    Place this mixture into a small bowl and add the lime juice, mustard, honey, Worcestershire sauce, salt and oil. Mix well.

23. 23

    Turn the lamb so that the underside (where the bone was removed) is up and tuck several prunes into the crevices made when the meat was cut off the bone.

24. 24

    Rub some of the sauce over the meat on this side then turn it over and place the lamb on a rack in a shallow roasting pan or baking sheet (one with sides) with the boned side down.

25. 25

    Score the fat side in a crisscross pattern and rub the rest of the sauce all over this side.

26. 26

    Place in the oven and roast for about 15 minutes per pound or until a meat thermometer registers about 145F.