| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Meats |
4 |
Servings |
INGREDIENTS
| 1 |
|
Stewed tomatoes, 14.5 oz |
| 2 |
lb |
Ground lamb |
| 1/2 |
c |
Italian bread crumbs |
| 1/4 |
c |
Onion, chopped opt |
| 1 |
|
Egg |
| 1 1/2 |
t |
Salt, divided |
| 3/4 |
t |
Pepper, divided |
| 1/2 |
t |
Thyme |
| 2 |
|
Spinach, 10 oz* |
| 1 |
c |
Dairy sour cream |
| 1 |
|
Cream cheese, 3 oz |
| 2 |
T |
Margarine, melted |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/4 |
t |
Ground nutmeg |
| 1/4 |
c |
Ketchup |
INSTRUCTIONS
Chop tomatoes into small pieces. Mix together tomatoes and all juices
with lamb, bread crumbs, onion, egg, 1 teaspoon salt, 1/2 teaspoon
pepper and thyme in medium bowl. Mix well. Place mixture in 1 1/2-2
quart ring mold. Make an indentation along inside and outside rims of
mold to allow for cooking juices. Place on jelly roll pan. Bake in
350'F. oven for 1 hour. Meanwhile, make spinach filling. Thoroughly
blend all remaining ingredients but ketchup in ovenproof dish. After
lamb mold has baked 30 minutes, begin baking filling for 30 minutes.
Remove lamb mold from oven. Drain excess juices and invert onto
serving platter. Spoon creamy spinach filling into center. Heat
ketchup and spoon over lamb ring. From Tuscon area newspapers, 1994,
3rd quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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