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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Kidney (1)

Saturday
Apr072012

Vintage Cookbooks - all about the lamb!

I have a sizeable collection of vintage and oddball cookbooks. The anthropological artifacts littered upon their pages offer a glimpse into our collective culinary past, in all its' jellied glory. The Lamb Cookbook by Paula Owen from 1959., is the self-described "complete book on lamb, from the traditional roast through the popular shish kebab."  Assuming your a fan of the mutton, and you find yourself salivating over these recipe relics - then you can pick up your copy from Amazon here. It sits on my kitchen shelf but rarely, actually never, gets any real action. I confess I don't really eat lamb, so I find these recipes particularly sketchy. 

Anyway, here's a sampling from this book which boasts 192 pages of mouthwatering ways to prepare mutton. I'm skeptical, but you can try em if you dare. Go on... give it a whirl.

Summer Molded Lamb Salad

INGREDIENTS:

  • 2 3-oz. Packages lemon-flavored gelatin
  • 3 1/2 cups hot water
  • 1 1/2 cups fine-chopped cooked lamb
  • 1/2 cup chopped green pepper
  • 3 Tbsp chopped onion
  • 1 canned pimiento, chopped
  • 1 cup chopped apple (1 medium apple)
  • 1/4 cup mayonnaise
  • 1/2 cup French dressing
  • 1/4 tsp basil
  • 1/4 tsp celery salt
  • 1/4 cup chopped pimiento stuffed green olives

INSTRUCTIONS:

Dissolve gelatin in water. Chill until slightly thickened. Fold in lamb, green pepper, onion, pimiento and apple. Turn into 1 1/2 quart mold. Chill until firm. Unmold. Combine remaining ingredients; mix well. Serve olive dressing with molded lamb salad. DARE-O-METER: Rating 8

 

Potato-Frosted Lamb Ring

INGREDIENTS: 6 servings

  • 2 lbs. Ground lamb
  • 2 eggs, beaten
  • 1/2 cup chopped green pepper
  • 1 1/2 cups fine dry bread crumbs
  • 1 tsp. Salt
  • 1/4 tsp. pepper
  • 1 tsp garlic salt
  • 3 cups seasoned mashed potatoes

INSTRUCTIONS:

Combine lamb, eggs, green pepper, crumbs, salt, pepper and garlic salt; mix well. Press into greased 8” ring mold. Bake at 350F for 1 hour. Unmold. Frost with potatoes.

“Frost with potatoes”!?!?! Did you ever think you would see this phrase in any sort of normal circumstances? I wonder if they sell that in a jar at the Piggly Wiggly. Potato Frosted Flakes anyone? I see a hole in the market people! Do you think I could use any more exclamation points and question marks in this paragraph?!?

If you're feeling extra creative, you can mold this dish into a lamb shape and make the potato frosting look like lamb's wool. You know you want to, you freak. DARE-O-METER Rating: 7


Lamb Pineapple Loaf

INGREDIENTS: 4 servings

  • 1 pound ground lamb
  • 1 cup packaged bread stuffing
  • 1 9oz can pineapple tidbits
  • 1 beaten egg
  • 3/4 tsp. Salt
  • Pepper to taste

INSTRUCTIONS:

Combine all ingredients; mix well. Press into 9x5x3-inch loaf pan. Bake in a slow oven (300F) about 75 minutes. Drain off drippings.

This one sounds Hawaiian to me – like some weird square of meat that they serve you at a luau. You don’t really want to know – it’s nice and chunky, but you can convince yourself that it’s just the fruit and manage to keep it down. Chunky meat products just don’t do it for me. DARE-0-METER Rating: 4


Upside-down Lamburger Pie

INGREDIENTS: 4-6 servings

  • 1 lb. Ground lamb
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 2/3 cup condensed tomato soup (1/2 of an 11oz. Can)
  • 1 tsp. Barbecue sauce
  • 1 small can of sliced mushrooms
  • 1/2 tsp salt
  • dash of pepper

INSTRUCTIONS:

Brown lamb; drain off excess fat; add onion, celery and green pepper; cook until onion is golden. Stir in tomato soup, barbecue sauce, mushrooms, salt and pepper. Turn mixture into an 8” iron skillet (or 8” round pan at least 1-1/2” deep).

CORN BREAD TOPPING INGREDIENTS:

  • 1 pkg. Corn muffin mix
  • 1 Tbsp chopped parsley
  • 1/2 tsp. Celery seed 

INSTRUCTIONS:

Make corn muffin mix according to directions on package. Stir in parsley and celery seed. Place over meat mixture. Bake in hot oven 450 until corn bread is golden brown and tests done. If you use a heavy iron skillet you can let the mixture stand about 10 minutes after removing from oven and it will “firm up” and turn out upside down beautifully.

This recipe just sounds wrong on so many levels. Lamburger Pie doesn’t sound too good to start out with, then you feel the need to flip it upside down and leave the culinary experience topsy turvy? DARE-0-METER Rating: 5


Lamb Kidneys en Brochette

INGREDIENTS:

  • 2 lamb kidneys per serving 
  • 1 slice bacon per serving
  • 3 mushrooms per serving
  • salt and pepper

INSTRUCTIONS: 

Wash kidneys in cold water. Remove outer membrane. Split in half. Remove white veins and fat with sharp-pointed knife or pair of manicure scissors. Kidneys may be cooked in milk, cold water with a  little lemon juice added, or in French dressing. When tender, cut kidneys in quarters. Attach a slice of bacon to a skewer, then a piece of kidney, mushroom and the bacon again. Continue in this fashion, with the bacon running ribbon fashion on the skewer, until all ingredients are on individual skewers. Broil 3 inches from heat source about 7 minutes. Turn and broil 5-7 minutes more. Sprinkle with salt and pepper. Serve very hot.

I hate to spoil anyone’s fun – but I don’t do recipes where I have to remove outer membranes unless it’s surgically removing the coated candy shell from the milk chocolate center of an M&M. That’s a challenge I would take! Meat membranes? No, thanks.

I love that there are 2 kidneys in each serving of this dish – that way you can arrange them on the plate in position with asparagus spears as ribs along a  spine of steamed whole carrots and have a sumptuous “learning” anatomy lesson. Maybe the crusty outer layer around the organ meats will disguise the fact that you are eating ORGAN MEATS!!!! Eww. DARE-O-METER Rating: 5


Creamed Lamb on Toast

INGREDIENTS: 4 servings

  • 3 Tbsp. Butter or margarine
  • 1/4 cup chopped onion
  • 3 Tbsp all-purpose flour
  • 1/2 tsp. Salt
  • 1/8 tsp pepper
  • 1/2 tsp lam herbs (rosemary, dry mint leaves, grated orange rind)
  • 1 cup milk
  • 3 cups diced coked lamb
  • 4 slices buttered toast

INSTRUCTIONS:

Melt butter or margarine; add onion and cook 5 minutes. Add flour and seasonings and blend. Gradually add milk and cook over low heat, stirring constantly, until thickened. Add lamb and heat to serving temperature, stirring occasionally. Serve on toast.

This sounds like British prison food. It sounds like something you would eat when it’s cold and raining outside. It sounds like something where you use both milk and mutton in the same recipe. They should call it what it is… Milk Meat Toast. Would you eat Milk Meat Toast? DARE-O-METER Rating: 7.5