| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Meats |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
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 |
ts |
Salt,divided |
| 3/4 |
ts |
Pepper,divided |
| 1/2 |
ts |
Thyme |
| 2 |
pk |
Spinach (10 oz)* |
| 1 |
c |
Dairy sour cream |
| 1 |
pk |
Cream cheese (3 oz) |
| 2 |
tb |
Margarine,melted |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
c |
Ketchup |
INSTRUCTIONS
1. 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.
2. 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.
3. 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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