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: Cut shortening into flour, salt and sugar
1: Dissolve yeast in warm water and add to flour mixture, then add egg whites
2: Mix together, knead until smooth and elastic (DON'T overknead and add only enough flour to keep dough from sticking) and let rise 1-1/2 hours, or until doubled in size
3: Punch dough down, roll out on a lightly floured surface, shape into rolls and place in greased muffin tins
4: Let rise until doubled in size and bake in a 375 degree oven 10 to 12 minutes or until brown
5: NOTE: these rolls can also be frozen on cookie sheets and placed in zip-loc freezer bags for up to 4 weeks after they have been shaped before the second rising
6: Take out of freezer at least 3 hours before baking, place in greased tin and let thaw and rise until doubled in size
7: Source: My beloved, albeit eccentric, grandmother and great aunt, who married and then built their houses side-by-side and remained culinary collaborators, to their family's benefit, all their lives
8: Deb's notes: these are an old family favorite and they're quite flexible
9: It's pretty hard to mess 'em up
10: They work as well for breakfast with jam or honey as they do with with dinner
11: Sometimes I substitute whole wheat flour for up to half the bread flour called for
12: I've successfully halved the recipe (3 cups bread flour, 1 pkg yeast or about 1-1/2 ts bulk) in my Hitachi ABM--BUT, BUT, BUT--I _don't_ add the full amount of water at once
13: Rather, I start out with about 7/8 cup and then dribble enough add'l water into the bread pan during the early stages of the knead cycle 'til the dough "looks right"
14: