1/2 : c Red wine vinegar
1/4 : c Chopped fresh parsley
2 : tb Instant minced onion
1 : ts Dried whole oregano
1/4 : ts Salt
1/4 : ts Pepper
3/4 : lb Cooked lean leg of lamb, cut
-into : -into thin strips
6 : sm Unpeeled round red potatoes,
-quartered : -quartered (1/2 pound)
3 : c Tightly packed shredded
-romaine : -romaine lettuce
1/2 : c Chopped celery
1/2 : c Cherry tomato halves
1/4 : c Crumbled feta cheese, (1
-ounce) : -ounce)
1/2 : lb Creamette Mostaccioli;
-uncooked : -uncooked
1 : tb Olive or vegetable oil
1 : md Green pepper; chopped
1 : md Onion; chopped
1 : md Eggplant; peeled,
-seeded : -seeded and cut into 1-inch
-cubes : -cubes
2 : Cloves garlic; minced
1/2 : lb Lean boneless lamb; cut into
-3/4-inch : -3/4-inch cubes
2 : Fresh tomatoes; peeled,
-seeded : -seeded and chopped
1/4 : ts Ground nutmeg
1/4 : c Grated Parmesan cheese
1/4 : c All-purpose flour
Salt : Salt
Black : Black pepper
3 : lb Lamb; cut into 2" cubes
1/4 : c Olive oil
1 : Bay leaf
1/4 : ts Ground thyme
1/4 : ts Dried rosemary
1 : Cl Garlic
2 : c Chicken stock
1 : c White wine
1 : cn Tomato sauce
2 : Small white onions; blanched
1/2 : c Black olives; pitted
4 : lb Lamb shoulder, trimmed and
-cut : -cut into 2-inch pieces
2 : tb Olive oil
1 : lg Onion, sliced
2 : Celery stalks, sliced
1 : Carrot, sliced
6 : c Chicken stock or broth
2 : c Water
8 : Peppercorns, in cheesecloth
-bag : -bag
8 : Sprigs parsley, in
0: In a large skillet or omelet pan, heat the oil
1: Saute the onion and pepper until they are soft and golden but not brown
2: Add the basil and parsley and stir just to heat through
3: Lay the potato slices in the skillet, distributing the onion, peppers and herbs throughout
4: When the potatoes are heated through, pour the beaten eggs over all
5: Sprinkle with grated cheese and set the skillet, uncovered, in a 350 F oven until the eggs are set about 20 minutes
6: Top with a couple of grindings of black pepper and garnish with sliced tomatoes
7: Serve with warm bread, olives, and wine for an easy but elegant brunch
8: Typos by Brenda Adams and prepped by MC_Buster; mc post 4/18/97 Recipe by: The Best of Ethnic Home Cooking, Mary Poulos Wilde Posted to MC-Recipe Digest V1 #577 by Brenda BADams <badams@northwest
9: com> on Apr 18, 1997