| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy | Beef, Posted-mm, Suzy | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Pine nuts |
| 2 1/2 | lb | Lean ground lamb |
| 1 | Green pepper, diced | |
| 1 | Onion, diced | |
| 2 | Garlic, minced + | |
| 2 | Eggs | |
| 2 | t | Ground pepper |
| 2 | t | Dried basil |
| 1 | t | Dried rosemary |
| 1/2 | t | Salt |
| 4 | oz | Feta cheese, crumbled |
| 8 | oz | Can tomato sauce |
| Garnishes: dried parsley | ||
| fresh parsley sprigs |
INSTRUCTIONS
Source: Southern Living Magazine 1/97 BAKE pine nuts in a shallow pan at 350 degrees F. stirring occasionally, 5 minutes or until toasted. COMBINE pine nuts and next 9 ingredients; press half of mixture into a lightly greased 9x5-inch loafpan. Sprinkle with cheese, and press remaining lamb mixture over cheese. BAKE at 375 degrees F. for 1 1/2 hours; remove from pan, and place on a rack in a broiler pan. Pour tomato sauce over top; bake 10 more minutes or until done. Garnish, if desired. Serve with toasted pita bread. From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V4 #090 by Suzy <suzy@gannett.infi.net> on Mar 31, 1997
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