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Basque Barbecue Leg of Lamb

1 (6 to 7 pound) leg of lamb or 1 whole lamb

Marinade
3 tablespoons salt
1 teaspoon pepper
5 cloves garlic, pressed
1/2 cup vegetable oil
2 large lemons, juiced

The day before serving, mix all marinade ingredients. Place in a pint jar and shake well.

Remove excess fat from lamb without breaking the parchment-like fell, leaving a little fat in order to enhance flavor. Using a small brush, spread surface of meat well with marinade. Place lamb in a large pan, cover, refrigerate overnight or for 24 hours. Baste occasionally with marinade.

The following day, remove meat from refrigerator at least 40 minutes before cooking time, in order to bring to room temperature. Heat coals. Either lay leg of lamb on grill or place on a spit. Turn meat over every 15 minutes. Cook to desired doneness. Transfer meat to a pan and let rest for 10 minutes before carving. (Resting meat makes it firm and easier to carve.) Total cooking time: approximately 2 1/2 hours.

Serves 8 to 10.

Serve with Chenin Blanc wine.

Creamed Spinach, French-Style

3 tablespoons butter
2 cups finely chopped, cooked spinach
1 tablespoon flour
1/2 cup cream
Salt, pepper and nutmeg
Trace of sugar

Melt butter. Add cooked spinach and cook 3 minutes. Sprinkle with flour. Stir well. Add cream. Cook 5 minutes. Season to taste.

Spinach Casserole

2 packages frozen spinach
6 teaspoons butter
1 teaspoon flour
1/2 cup milk
1 can mushrooms
Pinch of dry mustard
1/2 teaspoon salt

Cook spinach. In saucepan, melt butter; add flour. Cook until bubbly. Blend in milk. Add seasonings, mushrooms and spinach. Pour into casserole dish.

Topping
1/2 cup sour cream
2 tablespoons lemon juice
1/2 cup mayonnaise

Mix ingredients together. Pour over spinach mixture and bake at 350 degrees F for 15 to 20 minutes.

Spinach Hater's Spinach

2 packages chopped, frozen spinach
1 can cream of mushroom soup
Salt
Pepper
2 tablespoons dehydrated minced onion
Garlic salt
3 tablespoons toasted sesame seeds
1/4 cup sliced almonds
1 cup sharp Cheddar cheese

Cook spinach and drain well. Mix in remaining ingredients, using only one-half of the almonds. Put into buttered 1-quart casserole. Sprinkle with remaining almonds. Bake at 350 degrees F for 20 minutes.

Spinach Parmesan

2 (10 ounce) packages frozen chopped spinach
1 (8 ounce) container sour cream
1/3 cup Parmesan cheese
1/3 teaspoon garlic salt
3 slices white bread, cubed
3 tablespoons margarine, melted

Cook spinach according to package directions. Drain and press water out of spinach. Mix spinach, sour cream, cheese and garlic salt. Pour into buttered baking dish and top with bread cubes. Pour margarine over bread cubes. Bake at 350 degrees F until bread cubes are lightly browned, about 20 minutes. Can be prepared ahead and refrigerated before baking.

Variation
Stuff spinach mixture into tomatoes, drizzle with melted margarine and bake.

Stir-Fried Spinach

Posted by Chyrel at recipegoldmine.com 10/2/2001 1:11 pm

6 tablespoons vegetable oil
4 garlic cloves, crushed
2 tablespoons soy bean paste
1 teaspoon pepper
2 tomatoes, cut into wedges
2 red chiles, sliced
2 pounds spinach, chopped

Heat the oil in a wok and stir-fry the garlic, soy bean paste, pepper, tomatoes and chiles for 1 minute. Add the spinach and cook for 3 minutes, stirring frequently.

Serve hot and do not overcook.

Sour Cream Pattypan

1/4 cup butter
2 tablespoons water
1 clove garlic, crushed
1/2 teaspoon dried whole basil
Salt and pepper, to taste
2 pounds pattypan squash, coarsely shredded
1 tablespoon flour
8 ounces sour cream

Combine first 5 ingredients in a skillet. Bring to a boil; reduce heat to medium. Add squash; cover and cook until tender. Add flour; stir well. Cook until hot and bubbly. Remove from heat; stir in sour cream.

Yields 6 to 8 servings.

Baked Acorn Squash

1 acorn squash
4 tablespoons unsalted butter
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of ground cloves
Pinch of salt

Preheat oven to 350 degrees F. Grease a baking sheet and a baking dish.

Halve the squash lengthwise. Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes. Don't turn off the oven. While the squash cooks, melt the butter, and stir in the remaining ingredients. Keep the mixture warm until it is needed.

Arrange the squash, cut sides up, in the baking dish. Spoon the butter and seasonings equally over the sections. Bake the squash another 15 minutes, until it is very soft. Serve the squash hot.

Mussels in White Wine Sauce (Mejillones a la Marinera - Spain)

2 pounds mussels
1/4 cup finely chopped shallots or onions
2 cloves garlic, finely chopped
2 tablespoons olive oil or vegetable oil
1 cup dry white wine
Pinch of saffron or paprika
Minced parsley

Clean mussels. Discard any that are not tightly closed. Cook and stir shallots and garlic in oil in Dutch oven over medium heat until shallots are tender.

Stir in wine and saffron. Heat wine mixture to boiling; add mussels. Cover and boil until mussels open, 3 to 5 minutes.

Remove mussels to bowl with slotted spoon; keep warm. Cook remaining liquid in pan over high heat until slightly thickened, about 5 minutes. Pour sauce over mussels. Sprinkle with parsley.

Serve with French bread.

Potatoes with Rosemary (Pastel de Patata con Romero - Spain)

1/4 cup butter or margarine
2 large onions, thinly sliced
2 teaspoons minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon coarsely-ground pepper
4 medium baking potatoes, thinly sliced
1 cup half-and-half

Heat butter in skillet until melted. Stir in onions, rosemary, salt and pepper. Cook over low heat, stirring frequently, until onion is very soft and begins to brown, about 20 minutes.

Arrange half of the potato slices in bottom of greased 10-inch pie plate. Top with half the onion mixture. Repeat layers. Pour half-and-half over the top. Cover with aluminum foil, and bake at 350 degrees F for 1 hour.

Uncover and bake until top is golden brown, about 20 minutes longer. Cut into wedges to serve.

Yields 6 to 8 servings.

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