Up-Country Sweet Potato Salad
4 cups diced cooked 1/2 cup minced celery
sweetpotatoes 1/4cupmincedcarrot
3hard-boiledeggs, 1cupmayonnaise
chopped
Salt and pepper
1/4cup minced onion
In a large bowl, combine sweet potatoes, eggs,
onion, celery, carrot and mayonnaise; toss
lightly. Adjust seasoning with salt and pepper.
Makes 8-12 servings.
Oriental Lamb Chops
with Rotelli Pasta
1/2cupsoysauce 11/2tablespoons
3/4cupmincedfreshgarlic mincedgarlic
1tablespoonminced 1mediumcarrot,julienned
freshginger 2mediumzucchini,julienned
2cupsbrownsugar 12ouncesrotelli
1/2teaspooncrushed pasta,cooked
redpepper accordingtopackage
directions, drained
1/2cup minced fresh basil
6 cups heavy cream
1/2cup minced fresh cilantro
Salt and pepper
Salt
3/4cup grated
8-18 lamb chops Parmesan cheese
( 2-3 per serving)
1/2cup coarsely chopped
2tablespoonsbutter Chineseparsley
4tablespoonsoliveoil Basilsprigs
1. Combine soy sauce, garlic, ginger, brown
sugar, red pepper, basil, cilantro and salt to
taste. Massage into meat for 5-10 minutes;
marinate for 4-6 hours in the refrigerator. Broil
chops 2-3 minutes per side, or to an internal
temperature of 130°F for medium-rare.
2. In a large saucepan, heat butter and olive oil
over medium-high heat. Cook garlic for about
1 minute, without browning, then add carrots
and zucchini; stir-fry for 2-3 minutes. Add pasta
and stir-fry for 1 minute. Add cream, bring
to a boil and immediately reduce to a simmer.
Adjust seasoning with salt and pepper. Just
before serving, fold in Parmesan and Chinese
parsley and cook for 1 minute.
3. Serve in large pasta bowls with 2 or 3 lamb
chops on top, garnished with sprigs of fresh basil.
Makes 4-6 servings.
