On the few occasions I have been lucky and found lamb roasts "reduced for quick sale" after Easter I have made a wonderful Mediterranean-ish stew. I cubed the meat, dredged it in flour and browned in a bit of oil, added a good amount of chopped garlic an onion or 2, green pepper. 5 or 6 or more roma tomatoes, seeded and cut up or a large can or plum tomatoes cut up, a couple of canned blackened red peppers, a generous glug of dry red wine, rosemary and oregano to taste and simmered until the meat was very very tender. One time I added calamata olives, but wished I hadn't! Served with rice. My mother made a very different lamb stew...I need to try to recreate her's....because I loved it! Linda c

I forgot about this one until jsut now.... hope no one minds a late entry! Bacon Mushroom Swiss Meatloaf "This meatloaf is full of flavor, and a delicious twist on an old favorite. Bacon, onions, mushrooms, and Swiss cheese are added to ground beef and baked to perfection." INGREDIENTS: 12 ounces chopped raw bacon 1 large white onion, chopped 8 oz mushrooms, chopped 1 1/2 pounds extra-lean ground beef 1 egg 1/4 cup sour cream 6 ounces shredded Swiss cheese, divided 1/2 cup Pepperidge farm stuffing mix DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 teaspoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat. 3. In a large bowl, stir together beef, egg, pepper and sour cream. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in stuffing mix, and mix until well blended. Shape into a loaf, and place in a meatloaf pan. 4. Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

Home Cookin Chapter: Recipes From Thibeault's Table Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee) ========================================================== Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee) Source: Krinos Ingredients 1/2 cup Krinos olive oil 2 1/2 pounds boneless lamb, cut into stewing size pieces 2 large red onions, peeled, halved and sliced 2 garlic cloves, peeled and chopped Salt, pepper to taste 1 cup dry white wine Water 3 pounds dandelion, chard or spinach, trimmed, washed and drained well 1 bunch dill, chopped 2 eggs Strained juice of 1-2 lemons . 1. Heat the olive oil and brown the lamb. Add the onion and sautuntil golden. Stir in the garlic, salt and pepper. Add the wine and enough water to cover the meat. Bring to a boil and simmer, covered, for about 40 minutes. 2. In a separate pot filled with a little water, steam the greens until wilted and drain. Add the steamed greens to the lamb, together with the dill, and continue cooking another 25-30 minutes. Add water if necessary. 3. Beat the eggs until frothy and add the lemon juice, beating. Take a ladleful of the simmering pot juices from the lamb and gradually drizzle them into the egg-lemon mixture, beating all the while. Quickly pour the mixture back into the pot, stir to combine and remove from heat. Season with salt and pepper and serve immediately. Home Cookin Chapter: Recipes From Thibeault's Table Seafood Salad ============== Combination plate of Cold Shrimps, Crab meat, or crab claws, or lobster, slices of avocado. Drizzle with Homemade Seafood Sauce. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Shellfish sauce - remoulade sauce ================================= Source: My Own 1 cup Homemade Mayo, or 1 cup Hellman's mayo 1/4 cup Chile Sauce 1 garlic Clove minced 1 tablespoon horseradish 1 tablespoon Dijon mustard (Coarse) splash of Worcestershire sauce 2 tablespoons HP Sauce (or A 1 Sauce) fresh squeezed lemon juice fresh dill salt and pepper . Mix all of the ingredients together. Taste and adjust to suit personal taste. If you like Horseradish, add more, or more mustard. Home Cookin Chapter: Recipes From Thibeault's Table Greek Meatballs With Avgolemono Sauce ===================================== These are extremely tender and flavourful meatballs 1 1/4 lbs Lean Ground Beef 1/2 lb lean ground pork 2 slices of bread, made into crumbs and soaked with milk 3 garlic cloves 1 small grated onion 2 tablespoons chopped parsley 1/2 to 1 cup chopped spinach, squeezed dry 1 tablespoon chopped mint 2 teaspoon grated lemon zest 1 teaspoons dried oregano 2 eggs 1/3 cup uncooked rice salt and pepper to taste Option: Add some fresh chopped dill as well 5 cups chicken broth Sauce 2 egg yolks 1 whole egg juice of 1 large lemon (1/4 cup) 1 1/2 cups of broth (from cooking meatballs) Makes approximately 48 meatballs. As an alternative to the egg/lemon sauce, try doing this instead: Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk. . Mix the two meats together well and add the rest of the ingredients and mix well using hands. Saute a small amount to taste for seasoning and adjust seasoning as needed. Form into meatballs the size of walnuts and saute until brown. Drain on paper towels and then add to a pot of chicken broth. Simmer for 40 minutes until tender. Remove meatballs from broth. Strain broth and reserve 1 1/2 cups. Return broth to stove and bring to a boil. Beat egg yolks and egg with lemon juice and slowly whisk the hot broth into egg mixture. Return sauce to sauce pan and heat on low stirring until sauce thickens. Do not bring to a boil. Add meatballs and continue to heat until meatballs are hot and coated with sauce. Home Cookin Chapter: Recipes From Thibeault's Table Greek Cabbage Rolls in Avgolemono Sauce ======================================= 1 large Savoy cabbage (Steam cabbage just long enough so that you can separate the leaves) Chicken broth head of garlic For the Stuffing 1 onion chopped 1/4 cup chopped parsley 2 tablespoons butter or olive oil 1 pound ground pork 2 cloves minced garlic 1/2 cup chopped fresh dill zest from one lemon 3/4 cup to 1 cup of raw rice, Cooked until almost tender. Prepare filling Saute onion in oil or butter until tender. Add minced garlic and cook for 30 seconds. Mix together the pork, rice, cooked onions, parsley, dill , lemon zest and season with salt and pepper. Form the cabbage rolls and place in a deep oven proof casserole. Add enough chicken broth to almost cover. Add a number of peeled and cracked garlic cloves and a few sprigs of dill. Top with any leftover cabbage leaves. Cover and bake for about 2 hours in a low oven (325°F). Avgolemono Sauce Rather than make the traditional Avgolemono sauce enriched with eggs, I make a sauce using: 3 tablespoons butter 3 tablespoons flour 3 cups of chicken broth salt pepper juice of one lemon lemon zest optional Make a roux using the butter and flour. Add the chicken broth and when the sauce is cooked add the juice of one lemon and the zest if using. Season with salt and pepper and serve over the cabbage rolls. Cabbage Rolls can be prepared earlier in the day and then reheat in the Avgolemono sauce.

Eileen, Fantastic idea for a party!!! You've inspired me to have one of my own. Plus I will actually get to enjoy the party instead of "making sure everyone else is getting what THEY need!".. I'm a big soup maker so it's hard to pare this down. I won't put them in order since it's all a tie but... Pasta E Fagioli Chicken corn chowder split pea w/ ham tortilla soup Maybe we'll all get some good soup recipes we DON'T have out of this thread. Yeah for fall weather!! Have a fantastic party. Question: Do you make any of your soups in advance and in what order, if you did, would you make them? You've got my mind thinking now :)