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: Heat oven to 350 degrees
1: Grease bottoms of 48 small muffin cups
2: Mix shortening, 1/2 c sugar, and egg thoroughly
3: Sift together flour, baking powder, salt and nutmeg
4: Stir flour mixture and milk alternately into sugar/shortening mixture
5: Fill greased muffin cups 2/3 full
6: Bake 15 minutes or until golden brown
7: Dip immediately in melted butter, then in mixture of cinnamon/sugar
8: Serve hot
9: Makes 3-1/2 to 4 dozen
10: Mrs
11: James Hopkins From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini