Greek Lamb Saute With Mostaccoli

When the early believers converted to Christ, it never occurred to them to fit Him into the margins of their busy lives. They redefined themselves around a new, immovable center. He was not an optional weekend activity, along with the kids’ soccer practices. They put Him and His church and His cause first in their hearts, first in their schedules, first in their budgets, first in their reputations, first in their very lives. They devoted themselves [Ac. 2:42]. [This was] unmistakable evidence that the Holy Spirit was being poured out.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables, Eggs, Grains	Greek	Meat	8	Servings

INGREDIENTS

1/2	lb	Creamette Mostaccioli
		uncooked
1	T	Olive or vegetable oil
1		Green pepper, chopped
1		Onion, chopped
1		Eggplant, peeled
		seeded and cut into
		1-inch
		cubes
2		Cloves garlic, minced
1/2	lb	Lean boneless lamb, cut into
		3/4-inch cubes
2		Fresh tomatoes, peeled
		seeded and chopped
1/4	t	Ground nutmeg
1/4	c	Grated Parmesan cheese

INSTRUCTIONS

Prepare Creamette Mostaccioli as package directs; drain. In large
skillet, heat oil; add green pepper, onion, eggplant and garlic.  Cook
and stir until tendercrisp. Add lamb; cook until tender. Stir in
tomatoes and nutmeg; heat through. Toss meat mixture with hot cooked
mostaccioli and Parmesan cheese. Serve immediately. Refrigerate
leftovers.  FROM "CREAMETTE GOOD HEALTH  COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN  From a collection of my mother's (Judy
Hosey) recipe box which  contained lots of her favorite recipes,
clippings, etc.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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