Best Yummy Food

Serving Size  : 16    
Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                cup  plus 2 tablespoons water (70º to 80ºF)
  3        tablespoons  millet or cracked wheat bulgur (see tips)
  3        tablespoons  honey
  1         tablespoon  vegetable oil
  1 1/2      teaspoons  finely shredded orange peel
  1 1/4      teaspoons  salt
  2               cups  bread flour
  1                cup  whole wheat flour
  2          teaspoons  Fleischmann’s® Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by
manufacturer, adding millet and orange peel with liquids.

Process on basic/white or whole wheat bread cycle; use medium/normal or
light crust color setting. Remove bread from pan; cool on wire rack.

Source:
  Fleischmann’s Yeast
  Yield:
  “1 Loaf”
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Per Serving (excluding unknown items): 117 Calories; 1g Fat (10.6%
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 168mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : Do not make loaves larger than recommended by bread
        machine manufacturer. Use the 1-pound recipe if your bread
        machine pan holds 10 cups or less of water.
       
        TIPS:
        * Millet and cracked wheat bulgur can be found in the
        cereal, rice or bulk foods section of the grocery or
        health food store.

Cost for Family of Four: $0.60

Serving Size  : 120
Categories    : Main Dish

  Amount  Measure       Ingredient — Preparation Method
——–        ————  ——————————–
  1 1/2        cups                fine bulgur
  3                cups                cold water
  2                pounds          ground American lamb
  1                cup                  fresh parsley — minced
  2                medium        onions — minced
  1                tablespoon  salt
     1/2        teaspoon      pepper — ground
     1/2        teaspoon      allspice — ground
     1/2        teaspoon      cinnamon — ground
     1/2        teaspoon      nutmeg — ground
                                             cayenne pepper — to taste
  1                piece              gingerroot (about 1x 2 inch) — peeled and minced
  1                cup                  ice water

For Meatballs: In medium bowl, pour cold water over bulgur to cover; let
soak about 10 minutes. Drain and place in fine meshed strainer; squeeze
out water.

In large bowl, knead lamb with spices and ginger. Add bulgur; knead well.
Add about 1 cup ice cold water to keep mixture smooth.

Use # 100 scoop and form into bite-sized meatballs. Place on ungreased
full sheet baking pan. Bake in 375°F oven for 10 minutes.

For Tomato Mint Dip: In small saucepan, heat all ingredients about 5
minutes to blend flavors.

Serve meatballs hot or at room temperature with toothpicks to dip into
Tomato Mint Dip.

Source:
American Lamb Board  

Per Serving (excluding unknown items): 28 Calories; 2g Fat (57.1% calories
from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 59mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.

Cost for Family of Four:  $.72 – note one serving per person

Serving Size  : 6    
Amount  Measure       Ingredient — Preparation Method
——–        ————  ——————————–
  1                 cup              water
  1                 cup              milk
  3                                      eggs
     1/2         cup              buckwheat flour
     2/3         cup             white flour
     1/2         teaspoon  salt
  3                 tbsp.          melted butter

Serve them with melted butter and cinnamon sugar.

TO MAKE BATTER IN A BLENDER, put all ingredients into a blender jar in order given, and blend briefly at medium speed. Stop and scrape down the sides of the blender jar; then blend for another 5 seconds or so. Pour out the batter into a bowl, cover and let rest for 1 hour before using.

TO MAKE BATTER BY HAND, beat the eggs slightly, add milk, water, salt and melted butter, then gradually whisk in flours. Pour the batter through a strainer and let sit for 1/2 hour before using. To cook crepes, melt a little butter in a crepe pan and cook. As buckwheat has an enormous capacity to absorb liquid, you might find it necessary to thin the batter with more milk or water.

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Per Serving (excluding unknown items): 197 Calories; 10g Fat (45.6%
calories from fat); 7g Protein; 20g Carbohydrate; 1g Dietary Fiber; 127mg
Cholesterol; 294mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1 1/2 Fat.

Cost for Family of Four:   $1.16

Serving Size  : 25   

  Amount  Measure       Ingredient — Preparation Method
——–  ————       ——————————–
  2           tablespoons  rice wine
  1                                      clove  garlic — (2 ounces) minced
  4           ounces            peanut oil
  6           ounces            granulated sugar
  8           ounces            honey
  8           ounces            white vinegar
  8           ounces            hoisin sauce
  1           pint                   pineapple juice
  1           pint                   soy sauce
  2           tablespoons  red pepper flakes
  25        pounds            American lamb spareribs — trimmed
  3 1/2  cups                  plum sauce (two No. 300 cans) — warmed

Combine soy sauce, pineapple juice, hoisin sauce, vinegar, honey, sugar,
oil, garlic, rice wine and red pepper flakes.  Reserve 2 cups marinade.

Place ribs in deep container, pour marinade on ribs. Cover and refrigerate
overnight.

Remove ribs from marinade and discard marinade. Roast ribs in 375ºF oven
for 45 minutes. Baste with reserved marinade and roast at 425ºF for 10
minutes or until ribs are golden brown.

Remove from oven. Brush ribs with plum sauce before serving.

Source:  American Lamb Board
                                      – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 1424 Calories; 119g Fat (75.8%
calories from fat); 50g Protein; 36g Carbohydrate; 1g Dietary Fiber; 252mg
Cholesterol; 1799mg Sodium.  Exchanges: 7 Lean Meat; 1/2 Vegetable; 1
Fruit; 19 1/2 Fat; 1 1/2 Other Carbohydrates.

Cost for Family of Four: $4.20
Cost for Party of 25: $26.04

Serving Size  : 8     

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2             ounces  whole butter
  4             ounces  onions — fine dice
  2             cups       pearled barley
  1                              bay leaf
  1              quart    chicken stock — hot
                                  salt and pepper — to taste

1. Melt the butter in a large, heavy saucepan over moderate heat. Add the
onions and cook until translucent.

2. Add the barley and bay leaf. Sauté until the grains are well coated
with butter.

3. Add the hot stock and season to taste with salt and pepper. Reduce the
heat until the liquid barely simmers.

4. Cover and continue cooking until all the liquid is absorbed and the
grains are tender, approximately 28-35 minutes.

5. Fluff with a fork and adjust the seasonings before service.

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Per Serving (excluding unknown items): 188 Calories; 6g Fat (29.9%
calories from fat); 5g Protein; 28g Carbohydrate; 7g Dietary Fiber; 16mg
Cholesterol; 1139mg Sodium.  Exchanges: 2 Grain(Starch); 0 Vegetable; 1
Fat.

 Cost for Family of Four: $3.76