| 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 |
md |
Green pepper, diced |
| 1 |
md |
Onion, diced |
| 2 |
cl |
Garlic, minced + |
| 2 |
lg |
Eggs |
| 2 |
ts |
Ground pepper |
| 2 |
ts |
Dried basil |
| 1 |
ts |
Dried rosemary |
| 1/2 |
ts |
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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