German Lamb In Sour Cream Crock Pot Aka Treasure Trove 1 Recipes

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GERMAN LAMB IN SOUR CREAM (CROCK POT) (AKA TREASURE TROVE #1)



German Lamb in Sour Cream (Crock Pot) (Aka Treasure Trove #1) image

A few days ago I discovered a long-lost treasure trove of recipes I had copied while in Dallas & sent to Iceland for safe keeping. The effort was forgotten over time in the excitement of coming here & DH hid them so safely that it was nearly 4 yrs b4 I found them & realized what they were. In my pre-RZ cooking phase, I used 3 main recipe sources. My best guess is this may have been a Food Network recipe & I will be guessing w/ea I enter. This is treasure trove #1 & was chosen because I love lamb, German fare & using my crock pot often. Enjoy! (# of servings & times have been estimated)

Provided by twissis

Categories     Lamb/Sheep

Time 11h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs lean boneless lamb, cubed
2 tablespoons olive oil
1 large onion (chopped)
1 1/2 cups beef broth
1 teaspoon tarragon vinegar
1/2 cup flour
2 teaspoons salt
1/2 teaspoon dill seed
1/2 teaspoon caraway seed
1/4 teaspoon rosemary
2 tablespoons flour
2 tablespoons water
1 cup sour cream

Steps:

  • Brown lamb cubes in oil in a large skillet & drain well of any oil.
  • Combine the 1st measure of flour w/the salt, dill seed, caraway seed & rosemary. Toss the lamb cubes in the mixture to coat thoroughly. Place the lamb cubes in a lightly oiled crock pot.
  • Stir in remaining ingredients except the 2nd measure of flour, water & sour cream.
  • Cover & cook on Low for 10-12 hours. Turn to High 30 min before you intend to serve.
  • Combine the 2nd measure of flour w/water. Stir into the crock pot, cover & cook till thickened. Stir in sour cream.
  • Serving Suggestion: Serve over hot buttered noodles & garnish w/additional sour cream.

Nutrition Facts : Calories 252.2, Fat 16, SaturatedFat 6.8, Cholesterol 47.7, Sodium 963.6, Carbohydrate 14.3, Fiber 0.8, Sugar 1.2, Protein 12.8

CREAMY SEAFOOD LASAGNA (TREASURE TROVE #5)



Creamy Seafood Lasagna (Treasure Trove #5) image

I seem to be on a roll entering recipes from my long-lost treasure trove of recipes newly found. This is #5 of the series & was sent to me by ContentMail as their RECIPE OF THE DAY E-mail for 1/2/2001! They acknowledged Vicky S. who said "While this lasagna takes a bit of effort to prepare, it's so well worth it. It's absolutely fabulous served w/a fresh garden salad & warm garlic bread." ... There are 15 RZ recipes for seafood lasagna & ea is unique & appealing in its own way. Now there will be 16 to enjoy!

Provided by twissis

Categories     Potluck

Time 1h2m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup margarine (or butter)
2 garlic cloves (crushed)
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 cups chicken broth
2 cups mozzarella cheese (8 oz, shredded)
1/2 cup green onion (sliced with tops)
1 teaspoon dried basil
1/4 teaspoon black pepper
8 ounces lasagna noodles (9-10 noodles, uncooked)
1 cup cream-style cottage cheese
1 (8 ounce) can crabmeat (drained & debris removed)
1 (4 1/2 ounce) can shrimp (small size, drained)
1/2 cup parmesan cheese (grated)

Steps:

  • Preheat oven to 350°F.
  • Heat margarine (or butter) in a 3 qt saucepan over low-heat till melted.
  • Stir in the garlic, flour & salt. Cook (stirring constantly) till bubbly & remove from heat.
  • Stir in the milk & broth. Return to heat source & bring to a boil, stirring constantly. Boil & stir for 1 minute.
  • Add mozzarella cheese, onions, basil & pepper. Cook over low-heat (stirring constantly) till cheese is melted.
  • Spread 1/4 of the cheese sauce (about 1-1/2 cups) in an ungreased oblong baking dish (13x9x2 in). Top w/3-4 uncooked noodles (overlap as necessary).
  • Spread the cottage cheese over the noodles. Repeat with 1/4 of the cheese sauce & 3 noodles.
  • Top w/crabmeat, shrimp, 1/4 of the cheese sauce & then w/the remaining 3 noodles & cheese sauce.
  • Sprinkle evenly w/parmesan cheese. Bake (uncovered) till noodles are done (35-40 minutes). Let stand 15 min b4 cutting.

Nutrition Facts : Calories 459.6, Fat 24, SaturatedFat 9.2, Cholesterol 72.6, Sodium 1191.7, Carbohydrate 33.1, Fiber 1.4, Sugar 2.2, Protein 27

CRAB & BRIE OMELET (TREASURE TROVE #12)



Crab & Brie Omelet (Treasure Trove #12) image

We have some definite themes goin on here as I wind down entering my treasure trove of long-lost & newly found recipes. Here's another breakfast dish using Brie that seems to warrant a spec brunch occasion for 4 in my book. Times were estimated. Enjoy!

Provided by twissis

Categories     Breakfast

Time 20m

Yield 4 Omelet Servings, 4 serving(s)

Number Of Ingredients 8

6 large eggs
1 tablespoon cold water
1/4 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons butter (1/2 stick)
8 ounces crabmeat (fresh or canned, cleaned of all debris & divided in half)
4 green onions (thinly sliced & divited in half)
6 ounces brie cheese (rind removed, cut in sml pieces & divided in half)

Steps:

  • Preheat broiler.
  • Whisk 1st 4 ingredients in lrg bowl to blend. Melt 1 tbsp butter in 10-in flame-proof non-stick omelette pan over med-high heat.
  • Pour 1/2 of egg mixture into pan & cook till almost set, tilting pan & lifting egg mixture w/rubber spatula to allow uncooked portion to run underneath (about 1-2 min).
  • Spoon 1/2 of crab over rt half of omelet. Sprinkle 1/2 of green onions & 1/2 of cheese over crab. Season w/salt & pepper.
  • Place pan under broiler til cheese begins to melt & egg is almost cooked (about 15-20 seconds).
  • Fold lt side of omelet over filling. Slide omelet onto plate & keep warm.
  • Wipe pan w/paper towel & repeat Steps 3-6 w/rest of ingredients, forming 2 omelets. Serve omelets immediately.

Nutrition Facts : Calories 404.1, Fat 30.8, SaturatedFat 17.1, Cholesterol 375.9, Sodium 1097.5, Carbohydrate 1.9, Fiber 0.4, Sugar 0.8, Protein 29

BETTY CROCKER'S SUGAR COOKIES FOR BOYS AND GIRLS



Betty Crocker's Sugar Cookies for Boys and Girls image

One of the many benefits in moving is finding long lost recipes. Case in point;-this sugar cookie recipe which has been missing for at least ten years. The only real change was reducing the temperature by 50°. From the { original } Betty Crocker's Boys and Girls Cookbook from the 1950's. My brother's copy is tattered and torn; both front and back covers are missing but the recipe survived thankfully.

Provided by COOKGIRl

Categories     Drop Cookies

Time 25m

Yield 2 dozen

Number Of Ingredients 11

1/2 cup shortening
1/2 teaspoon salt
1 teaspoon lemon zest, finely grated
1 cup sugar
1 large egg, unbeaten
2 tablespoons milk (corrected amount from 1/4 cup milk)
2 cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
sugar
freshly ground nutmeg

Steps:

  • Preheat oven to 350°.
  • Lightly grease a baking sheet or line with parchment paper.
  • In a large mixing bowl, using a pastry blender blend the shortening, salt, lemon zest and sugar.
  • Beat in the egg and milk until mixture is pale yellow.
  • Sift the flour together with the baking powder and soda. Stir into the dough.
  • Drop by rounded tablespoonfuls onto the baking sheet.
  • Grease the bottom of a drinking glass. Dip the glass in sugar and flatten each cookie.
  • Sprinkle cookies with nutmeg.
  • Bake 10 minutes or until light golden brown around the edges.
  • Cool on wire rack.

Nutrition Facts : Calories 1342.7, Fat 55.5, SaturatedFat 14.1, Cholesterol 107.9, Sodium 1122.6, Carbohydrate 197, Fiber 3.5, Sugar 100.5, Protein 16.6

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