|Somerhill Xcel at 18 months of age.|
Friday, September 28, 2012
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 can condensed cream of chicken soup
1/4 cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
1 rabbit, cooked, boned and shredded (I use a crock pot)
4 cups shredded Cheddar cheese
Preheat oven to 350 degrees In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 rabbit meat, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat, layering with remaining ingredients. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly.
Friday, September 21, 2012
2 T cooking oil
6 cloves garlic, minced
2 tsp grated fresh ginger
1 T garam masala*
6 well-trimmed lamb loin chops, cut 1 inch thick
2 medium yellow summer squash and/or zucchini, halved lengthwise
4 pita bread rounds
1/2 cup plain low-fat yogurt
1 T snipped fresh mint
1/4 cup chutney or hot chutney
In small bowl combine oil, garlic, ginger, garam masala, and 1/2 teaspoon salt. Brush onto all sides of the chops and squash. Grill chops and squash on the rack of an uncovered grill directly over medium heat to desired doneness and until squash is tender, turning once. (Allow 10 to 14 minutes for medium-rare doneness.) For the last 2 minutes of grilling, place pita rounds on grill rack to heat.
Meanwhile, in a small bowl combine yogurt and mint. Transfer vegetables to a cutting board; cool slightly and slice diagonally 1/2 inch thick. Serve squash, pita bread, and chutney with chops.
*For homemade garam masala, combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.
Wednesday, September 19, 2012
Friday, September 14, 2012
1/2 cup vegetable oil
1 rabbit, rinsed and cut into 6 pieces each
1 tablespoon Essence, recipe follows
1/2 cup all-purpose flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 1/2 cups chopped tomatoes
2 green onions, chopped (green and white parts separated)
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups chicken stock or broth, plus more if necessary
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
2 tablespoons chopped fresh parsley leaves
Cooked white rice, for serving
In a large, heavy pot or Dutch oven heat the oil over medium-high heat. Season the rabbit pieces with the Essence and, working in batches if necessary, cook until browned on all sides, about 10 minutes. Transfer the rabbit to a plate lined with paper towels and reduce the heat to medium. Add the flour to the oil in the pot and whisk to combine. Cook, stirring constantly, until the roux is a golden brown color, about 10 minutes. Add the onions, celery, bell pepper, tomatoes, white parts of the green onions and the garlic and cook until vegetables are soft, about 10 minutes. Stir in the tomato paste and chicken stock and bring to a boil. Return the rabbit to the pot and return to a boil. Add the thyme and salt, reduce heat to a simmer, and cook, uncovered, until the rabbit is very tender, about 2 hours, adding more broth or water, if necessary, if the sauce gets too thick.
When the rabbit is tender and you are ready to serve the stew, add the green parts of the green onions and parsley and cook for 5 minutes. Serve the rabbit with the gravy over hot white rice.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Tuesday, September 11, 2012
Thursday, September 6, 2012
2 pounds lean ground lamb
1 cup chopped yellow onions
1 tablespoon chopped garlic
2 ounces prosciutto, diced
2 tablespoons tomato paste
1/4 cup lightly toasted pine nuts
1 (28-ounce) can diced tomatoes and their juices
1 (14-ounce) can diced tomatoes and their juices
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ricotta cheese
6 ounces feta cheese, crumbled
1 1/4 cups packed grated Parmesan
1 pound lasagna noodles, cooked
Preheat the oven to 350 degrees F.
Heat a large skillet over medium-high heat. Add the lamb and cook, stirring to break up the meat, for 3 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the prosciutto and tomato paste, stir well, and cook for 1 minute. Stir in the pine nuts. Add the tomatoes and their juices and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 25 minutes. Add the oregano, rosemary, salt, and pepper, and stir well. Remove from the heat and let cool.
Combine the ricotta, feta, and 1 cup of the Parmesan in a medium bowl and mix well.
Place a layer of lasagna noodles in the bottom of a 9-inch square baking dish. Spread 1/3 of the lamb mixture over the noodles and top with 1/3 of the cheese mixture. Repeat with the remaining ingredients, for 3 layers in all. Sprinkle the top with the remaining 1/4 cup Parmesan.
Cover tightly with aluminum foil and bake for 50 minutes. Uncover and bake until bubbling and golden brown, about 15 minutes longer. Remove from the oven and let sit for 15 minutes before serving.
Tuesday, September 4, 2012
|The Longaberger corporate headquarters in Newark, Ohio|
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