Gourmet Foods

• 2 lbs. lamb (from leg)
• 1 cup rice
• 1 large onion, sliced
• ¼ cup olive oil
• ½ can of tomato paste
• 1 cup warm water
• Salt and pepper to taste

Have lamb cut into small cubes as for stew.

Pour oil into skillet; heat. Brown lamb slightly for about 8 minutes. Add onion; cover; simmer for 5 minutes or until onion is soft. Add salt and pepper.

Blend tomato paste in cup of warm water; add to lamb. Cover; simmer about 45 minutes or until tender.

In the meantime, cook rice about 20 minutes in 2 quarts of boiling water to which ½ teaspoon of salt has been added. Drain in colander; rinse with cup of cold water. Keep hot by placing colander over pot of boiling water.

Arrange rice on hot platter, leaving space in the center. Place lamb in hollow; pour sauce over lamb.

Serve very hot. Serves 4 to 6.

• 3 cups grated carrots
• 2 cups cooked rice
• 2 eggs, beaten
• ½ cup light cream
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons grated onion
• 2 cups grated American cheese

Combine the carrots, rice, eggs, cream, salt, pepper, onion and 1 ½ cups cheese. Pour into a greased 1 ½ quart casserole.

Sprinkle with the remaining cheese.

Bake in a 350 degree oven 50 minutes. Serves 6.

• ¼ cup olive oil
• ¾ cup rice
• 1 cup thinly sliced onions
• ½ cup chopped green pepper
• 1 can of tomatoes
• 1 ½ cups water
• 1 ½ cups water
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 1 bay leaf

Heat the oil in a casserole. Add the rice, onions and green pepper, stirring constantly, until browned. Add the tomatoes, water, salt, pepper and bay leaf. Cover.

Bake in a 350 degree oven for 1 hour, removing the cover for the last 20 minutes. Remove bay leaf. Serves 4 to 6.

• 1/3 cup finely minced onions
• 2 tablespoons butter
• A heavy 6 cup saucepan or oven-safe casserole dish
• 1 cup unwashed raw white rice
• 2 cups chicken stock or broth, heated to boiling
• Salt and pepper
• A small herb bouquet: 2 parsley sprigs, 1/3 bay leaf, and 1/8 teaspoon thyme tied in washed cheesecloth

Cook the onions slowly in the butter for several minutes until soft and translucent. Add the rice and stir over medium heat for 3 to 4 minutes until the rice grains, which first turn translucent, become a milky-white. This step cooks the floury rice coating and prevents the grains from sticking together. Then stir in the chicken stock, season lightly with salt and pepper, and add the herb bouquet. Stir briefly until the simmer is reached, then cover tightly and cook at a moderate simmer on the stove or in a preheated 350 degree oven. Regulate heat so that rice has absorbed the liquid in about 18 minutes, but do not stir the rice at all during the cooking. When done, fluff lightly with a fork, adding more salt and pepper if needed. (the risotto may be cooked in advance and set aside, uncovered; to reheat, place in a pan of simmering water, cover the rice, and fluff with a fork occasionally until rice is hot through. Do not overcook.)