1 : /2 lb Ground lamb
1/2 : c Onion; minced
1/2 : c Fresh parsley; minced
3 : tb Flour
3 : tb Red wine; (or water)
1 : /2 ts Salt
1/2 : ts Freshly ground pepper
1/2 : ts Allspice
1/4 : ts Cinnamon
1/4 : ts Cayenne pepper
4 : 6-ounce straight zucchini;
-scrubbed : -scrubbed
1 : tb Olive oil
1/2 : lb Ground lamb
1 : ts Allspice
1 : ts Crumbled dried mint
1 : c Chopped onion
1 : Garlic clove; minced
2 : tb Pine nuts; toasted lightly
1 : c Plain yogurt
2 : tb Cornstarch; dissolved in
0: Preheat oven to 350F
1: Unroll crescent roll dough into one large rectangle; seal perforations
2: Spread margarine evenly over dough
3: Combine sugar and cinnamon
4: Sprinkle evenly over dough
5: Sprinkle raisins over sugar cinnamon mixture
6: Roll up rectangle tightly, starting from longest side
7: Cut roll into 22 slices
8: Place slices cut side down on 15-inch baking stone
9: Glaze warm rolls
10: (To make a cinnamon Christmas tree: Begin with one slice at top, then two slices for the second row, then three for the third row, etc
11: , until you have a bottom row made up of 6 slices
12: Place remaining slice centered under the last row of 6 slices for a tree stem
13: Decorate with candies or candied fruit
14: ) Recipe by: Pamper Chef Posted to MC-Recipe Digest V1 #573 by Darryl & Kelly Youngblood <ke4hts@ok
15: is> on Apr 17, 1997