Shallowford cookery

Cut the core from the cabbage. Put in large pot of boiling water and with a fork pull each leaf off of head as it becomes limp. Set aside until all leaves have been separated. With a knife or scissors cut the hard center from each leaf. Cut leaves in half if small or fourths if it is large. Put hard pieces of cabbage at the bottom of pot, set aside until ready to stack, rolled cabbage leaves on top. Mix remaining ingredients. Starting at the end of each piece of cabbage. Put meat mixture and roll up like a cigar working with the grain of the cabbage. Stack the rolls on top of each other, cover with dish to keep rolls from unwrapping. Add water to almost cover dish adding salt, garlic, lemon and mint. Bring to boil, then co over medium heat for about 55 minutes. Serves six as a main dish. Okra Stew 1 pound lean beef or 2 pound can of lamb stew meat tomatoes 1 pound okra salt & pepper to 1 tablespoon mint taste (fresh or dried) 1 large onionfresh garlic’ juice of % lemon Fry okra in oil and drain well. Fry meat, onion, garlic and mint - simmer until tender. Add tomatoes, let simmer about 30 minutes, then add Okra and lemon juice. Cook on low heat 15 minutes longer. (Make sure the okra is fried lightly.) Serve over Lebanese Rice. Egg Plant And Chick Pea Stew 2 tablespoons olive oil % teaspoon black 1 cup chopped onion pepper 1 medium eggplant cubed Z cups tomatoes 1% teaspoon salt 2 cups canned chick peas, drained Heat oil in a deep skillet; saute the onions 5 minutes. Add the eggplant; saute 10 minutes, stirring occasionally. Mix in the salt, pepper, tomatoes and chick peas. Cover and cook over low heat 30 minutes. Watch carefully and add a little boiling water if necessary. Serve hot or cold. Serves 6-8. ok Dried Butter Bean Stew 1 pound beef stew (left over roast will do) chopped onions 2 cups large dried lima 2 tablespoons oil beans 1 8 ounce can tomato 2 teaspoons salt sauce % teaspoon black pepper *% cup water Brown stew beef and onions in the hot oil. Add + cup water and simmer until done. While meat is cooking, wash beans, add just enough water to cover beans. Let come to boil and soak 1 hour. Then return to fire and cook beans until tender, adding more water if necessary to keep beans covered. When meat and beans are tender mix together with tomato sauce, salt and pepper. Cook 30 more minutes or until mixture slightly thickens. Serve on Lebanese Rice. Delicious with a relish. Meat Balls lb ground chuck teaspoon oregano ’ egg slightly beaten small onion cup bread crumbs finely chopped teaspoon salt cup tomato sauce teaspoon pepper tablespoons olive oil In a bowl beat egg slightly. Add rest of ingredients except olive oil and mix well. Roll into walnut size balls. Put olive oil in skillet and fry meat balls until brown on each side (be careful not to overcook them). When done, lift out with fork and put into pot with tomato sauce mixture. Green Bean Stew pound snap beans 1 can tomatoes pound stew beef (1 pound size) tablespoon butter teaspoon pepper medium onion teaspoon salt Saute meat with butter until light brown. Saute onion with meat about 10 minutes more. Put washed beans over meat,add salt and pepper and steam for 30-40 minutes on low heat. Cover pot, add tomatoes and water to cover beans and cook 1 hour more on low heat. Grape Leaf Rolls With Meat 50 grape leaves 1 teaspoon salt Juice of 2 full 4 lamb bones or lemons beef bones Stuffing: 1 cup rice (rinsed 1 1b ground lamb in water) or ground chuck Salt and pepper to taste Combine all ingredients, mix well and set aside. Cover leaves with hot water and drain. Stem each leaf. Spread each leaf, dull side up, flat ‘on a plate and place a tablespoon of stuffing