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Chef2Chef Recipe Club - Volume 4 Issue 88 - April 30, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, By now you know that Cynthia Bowan writes Cynthia's Corner at Chef2Chef.net, but did you know she also writes for these others. I don't know how she does it! ABMTalk - recipes, advice and sharing for automatic bread machine owners. -------------------------------------------------- Moisture Limited is honored to assist Chef2Chef in The Montezuma Creek Navajo Project effort. We are committed to the success of this project and we are going to donate $13.95 for every product sold via the Chef2Chef user community for the entire month of May. Just visit us at http://www.moisturelimited.com, buy any of our residential products and the project gets a donation of $13.95. When placing your order put CHEF2CHEF in the comments section of the order form. NOTE: This great product is a must in my fridge! Eliminates odors and humidity. Adds great shelf life to your produce and is all natural. -------------------------------------------------- Today's recipe calls for lamb. I love lamb and have found the best lamb I've ever eaten comes from Jamison Farm. All natural and tasty, it's used by famous chefs all over the country. http://www.jamisonfarm.com -------------------------------------------------- Shish Kebab and Marinade Ingredients: 5 lb. leg of lamb Procedure: Cut lamb into small cubes. Arrange meat and onions in shallow pan. Mix remaining ingredients, pour over meat. Cover and refrigerate overnight. Place lamb on skewers, broil 15-20 min., turning frequently. Heat onions and sauce to boiling, reduce heat, cook for 10-15 min. to reduce sauce and cook properly. Serve sauce to spoon over meat. Will serve a lot. Good company dish, serve with rice, Pita bread, good salad. Note: Beau Monde is a Spice Island Co. mixture of spices. You can find it in larger grocery, or specialty food stores. -------------------------------------------------- Interested in having New York's most popular chefs and wine connoisseurs enlighten you about their passion of the culinary world? With informative articles, innovative recipes and tricks of the trade Note: I've seen both the print and online version of this magazine. There is a special offer on the above link, buy 1 year and get another one for free. You will receive two years of the printed version for only $15 and the online version is only $6. Both include an e-book with over 80 recipes that is worth the subscription price alone! -------------------------------------------------- Healthy Salad 1 head red cabbage, shredded Mix all salad ingredients in a large bowl. Mix oil and vinegar in a separate bowl and add to salad. Salt and pepper to taste. Variations: Add lemon juice instead of oil. If you do not like chickpeas or want other beans in the salad feel free to experiment. Optional spices: Garlic and oregano to taste. -------------------------------------------------- Adventure Foods was created in 1985, and is dedicated to making trail foods as tasty as home cooked meals, but with the added convenience of a light weight and a quick or instant preparation. We offer entrees, breads, and dessert baking mixes, vegetable side dishes, an exciting line of cold water preparation salads and desserts, as well as an extensive line of bulk products. All of our bulk, individual, food items are gluten free, GMO free, all natural, and
most of our ingredients are certified Kosher. We began offering special packing in 1995 for individuals who are diabetic, gluten intolerant, lactose intolerant, wanted vegan foods, or had any other health or food restriction. We offer a wide selection of foods that are already gluten free, and we will special pack any item that is not already offered gluten free or lactose free (inquire). -------------------------------------------------- |