| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Lamb, Main dishes |
4 |
Servings |
INGREDIENTS
| 1/2 |
pk |
(15oz) refrigerated all-ready pie crust |
| 1 |
|
Egg yolk beaten with 1 tsp. cold water |
| 2 |
tb |
Fresh rosemary OR 1 tsp. dried, divided |
| 1 |
tb |
Olive oil |
| 2 |
|
Onions;, coarsely chopped |
| 3 |
|
Cloves garlic;, minced |
| 3/4 |
lb |
Cooked lamb; cut in 3/4 inch cubes |
| 1 |
cn |
(28oz) tomatoes; drained and chopped |
| 1 |
cn |
(19oz) cannellini beans; drained |
| 1 |
|
Jar (6oz) marinated artichokes, drained |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Grated lemon peel |
INSTRUCTIONS
Preheat oven to 400. Unfold pie crust onto cookie sheet, brush with egg
yolk mixture. Sprinkle with 1 tablespoon rosemary. Cut into 8 wedges. Bake
8-10 minutes until golden brown. Chop 1 tablespoon rosemary. Heat oil in
skillet over medium-high heat. Add onions, garlic and rosemary. Cook,
stirring 5 minutes or until ligtly browned. Add remaining ingrdients. Bring
to boil; reduce heat to low, cover and simmer 5 minutes. Typed by "Essie"
Ethel R. Snyder <essie49@juno.com> Date October 19, 1997
Recipe by: First for women magazine -- April 22, 1996
Posted to MC-Recipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on
Oct 19, 1997
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