Monday, June 25, 2012

Middle-Eastern Pita Sandwiches


Delicious and healthy, too. I usually double the dressing ingredients. You can use parsley or fresh mint instead of cilantro. You can also add some well drained, diced cucumber to the salad.

Ingredients:

  • 1 lb. ground lamb
  • 3/4 cup fresh bread crumbs
  • 1/2 cup raisins
  • 1 egg
  • 1/4 cup chopped cilantro
  • 3 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 1/2 cup water
  • 4 pita breads
  • 2 cups torn salad greens
  • 1/2 cup grated carrot
  • 1/2 cup thinly sliced green onions
  • 1 large tomato, diced
Dressing:
  • 1 (8 3/4 oz.) can garbanzo beans, drained
  • 1/2 cup plain yogurt
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. lemon juice
  • 1 clove garlic, crushed
  • 1/4 tsp. dillweed

Directions:

Preheat oven to 400 degrees F. Mix well the lamb, bread crumbs, raisin, eggs, cilantro, garlic, lemon juice, and water. Shape into 16 meatballs and bake, uncovered, for 20 minutes. I use my broiler pan so that the meatballs drain into the bottom pan, and don't sit in the grease.
Meanwhile, mix the salad greens, carrot, scallions, and tomato in a bowl, and make the dressing: mix all the ingredients for the dressing in a blender or food processor. Cover and process until smooth (or mash the beans thoroughly with a fork, add the remaining ingredients, and mix well). Set aside.
To assemble: A few minutes before the meatballs are browned and well done, put the pitas in the oven. Use one pita for each sandwich. This is also very good with na'an, wraps, or squaw bread. Put 4 meatballs on each piece of bread. Drizzle with 1 Tbsp. dressing, top with salad mix, and drizzle with another Tbsp. dressing. If you have fresh mint, it is a delicious garnish.
Servings:4
Prep Time:30 Minutes
Cooking Time:20 Minutes
Source: The Sun-Maid Cookbook, 1980

Tuna Melts for Two


In tough economic times like these, I always keep cans of tuna in my pantry. Rather than just making the regular boring tuna sandwich, tuna melts are still cheap and tasty.

Ingredients:

  • 2 cans of tuna
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. onion
  • 2 Tbsp. relish
  • splash of Tabasco sauce
  • splash of Worcestershire sauce
  • 4 slices of bread
  • Cheddar or Mozzarella cheese

Directions:


Preheat oven to 375 degrees F. Put tuna, mayonnaise, onion, relish, Tabasco and Worcestershire in a bowl and mix well using a fork. Lay your bread out on a baking sheet, spread mixture evenly on each slice. Generously grate cheese over each. Bake for 10 minutes.

Servings:2 to 4
Prep Time:5 Minutes
Cooking Time:10 Minutes
By Patricia from Maple Falls, WA

Tuna Melts For Two From Daughter Dusty

Ingredients:

  • 2 cans of White tuna
  • 3 Tbsp. mayonnaise
  • 1/2 of a Chopped Walla Walla onion
  • 1 Tsp. garlic Crushed
  • 4 Chopped Sweet Pickles
  • splash of Worcestershire sauce
  • 4 slices of bread
  • Cheddar or Swiss cheese
  • 2 tablespoons butter

Directions:


Preheat Skillet on med heat.  Mix  tuna, mayonnaise, onion, pickles, garlic and Worcestershire in a bowl and mix well using a fork. Lay your bread out and butter one side of each piece. Spread mixture evenly on each slice. Generously grate cheese over each. Fry slowly each side until brown and crispy.
Serve Hot

Servings:2 to 4
Prep Time:5 Minutes
Cooking Time:10 Minutes
By Dusty from Washougal Wa

Italian Beef Sandwiches


Italian Beef Sandwiches

 Delicious!

Ingredients:

  • 8 lbs. rolled beef roast
  • 7 1/2 cups water
  • 4 beef bouillon cubes
  • 1 Tbsp. oregano
  • 8 Tbsp. Worcestershire sauce
  • 2 Tbsp. basil
  • 2 pkg. dry Italian dressing mix
  • 1/3 cup oil

Directions:


Bake the roast and slice thin. Mix remaining ingredients in saucepan, bring to boil and pour over sliced beef. Marinate for 2-4 days in refrigerator. Heat before serving. Serve on hoagie-style buns.

Servings:12-18
Prep Time:2-4 Days
Cooking Time:varies - long enough to cook roast
By Robin from Washington, IA

Chinese Perennial Primrose


My daughter was asked to find me a perennial primrose and came home with this little darling.
I will be planting it in the front somewhere.




Primula -vialii
 ________________________________________________ 
Family: Primulaceae
Genus: Primula (PRIM-yew-luh) (Info)
Species: vialii (vy-AL-ee-eye) (Info)

Comman Name: Chinese Perennial Primrose

Category:
Perennials
Height:
12-18 in. (30-45 cm)
18-24 in. (45-60 cm)
Spacing:
9-12 in. (22-30 cm)
Hardiness:
USDA Zone 5a: to -28.8 °C (-20 °F)
USDA Zone 5b: to -26.1 °C (-15 °F)
USDA Zone 6a: to -23.3 °C (-10 °F)
USDA Zone 6b: to -20.5 °C (-5 °F)
USDA Zone 7a: to -17.7 °C (0 °F)
USDA Zone 7b: to -14.9 °C (5 °F)
USDA Zone 8a: to -12.2 °C (10 °F)
USDA Zone 8b: to -9.4 °C (15 °F)
Sun Exposure:
Light Shade
Danger:
Handling plant may cause skin irritation or allergic reaction
Bloom Color:
Violet/Lavender
Bloom Time:
Late Spring/Early Summer
Mid Summer
Foliage:
Deciduous
Other details:
Requires consistently moist soil; do not let dry out between waterings
Soil pH requirements:
5.6 to 6.0 (acidic)
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)
Patent Information:
Non-patented
Propagation Methods:
By dividing the rootball
From seed; direct sow outdoors in fall
From seed; winter sow in vented containers, coldframe or unheated greenhouse
From seed; stratify if sowing indoors
Seed Collecting:
Allow pods to dry on plant; break open to collect seeds
Allow seedheads to dry on plants; remove and collect seeds
Seed does not store well; sow as soon as possible