Barbecued Lamb Shanks
4 lamb shanks
1 tablespoon olive oil (or other cooking oil)
1/2 cup catsup
1 medium onion, sliced
1/2 cup water
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dry mustard
In a large skillet, brown the meat in the oil over medium-low heat, turning frequently.
Meanwhile, combine the remaining ingredients. When the meat has been browned all over, pour the catsup mixture over it.
Cover and simmer, stirring occasionally, about 1 1/2 hours until the meat is tender.
8 hard-boiled eggs
1 tablespoon butter
2 tablespoons salad oil
2 tablespoons finely chopped onion
1/2 cup finely chopped mushrooms
1 tablespoon chopped parsley
1 tablespoon mustard
2 cloves garlic, crushed (or 1/4 teaspoon garlic powder)
1/4 teaspoon salt
1/8 teaspoon pepper
16 slices tomato
Mornay sauce (see below)
3 tablespoons grated cheese (any kind)
Peel the eggs, halve them lengthwise, carefully remove the yolks to a small dish and mash them with a fork. Set both yolks and whites aside.
In a medium skillet, heat the butter and oil, and sauté the onion until it is transparent.
Stir in the mushrooms, cook about five minutes, then add the parsley, mustard, garlic, salt, and pepper.
Remove from the heat, stir in the mashed yolks, and mound the mixture into the egg-white halves.
In an ovenproof dish, arrange the egg-white halves on top of the tomato slices, drizzle Mornay sauce over them, sprinkle the cheese on top, and brown in a 400° F (205° C) oven until slightly brown (about 5 to 8 minutes).
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/8 teaspoon salt
Melt the butter in a small saucepan over low heat. Stir in the flour (use a whisk if you have one), adding just enough milk to blend. Gradually add the remaining milk and the salt, increase the heat slightly, and cook, stirring constantly, until thickened and smooth.
2 pounds (907 g) confectioners’ sugar
1/2 cup butter or margarine
1 teaspoon vanilla
1 can (14 ounces/396 g) sweetened condensed milk
1/3 cup maraschino cherries, drained and chopped
1/3 cup coconut
1 heaping tablespoon peanut butter
2 cups chocolate chips
1 tablespoon paraffin
Beat the sugar, butter, vanilla, and milk until smooth; divide into thirds (add a little more sugar if the mixture is too moist).
Mix the cherries into one part, the coconut into the second part, and the peanut butter into the last part.
With clean hands, roll the dough in each part into small egg shapes; refrigerate one to two hours till hardened.
Melt the chocolate chips and paraffin over low heat, stirring constantly. Let the mixture cool slightly, then dip the eggs into it one at a time, coating them completely. Place them on waxed paper and put them in the refrigerator again to harden the coating.