Best Yummy Food

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  : 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