SC - My redaction.....

[Mark Schuldenfrei]

In a message dated 97-07-09 10:06:15 EDT, you write:

<<  Would you mind sharing the recipes with the list? >>

OK. But be forewarned these recipes are NOT redacted and are in period-style.
:-)

Menu: Black Olives. Lamb and Persian Milk over Rice, A green Salad, Gilded
Figs, Chambord
........................
Gilded Figs

4 dried figs
3 tblsp honey 
1 tblsp water
1/4 tblsp pepper
4 sheets gold leaf

Mix honey, water and pepper together 'til smooth.  Take a paint brush and
paint figs with honey mixture lightly. Carefully cut a gold leaf sheet into 4
parts. Lift and place each piece unto fig and brush down with a clean paint
brush. Repeat with other  figs and gold leaf sheets.

Copyright 1997 L. J. Spencer, Jr.

..............................

A Salat of Herbs

1/2 head lettuce, pulled into bite size pieces
1/2 cp fresh parsly, chopped
4 tblsp fresh basil. chopped
1/4 tsp dried oregano
1 cp fresh spinach chopped
1 cp rose petals. white tip[ of petal removed (substitute 1/3 cp dried
petals)
1 cp chopped found herbs (e.g. violet leaves, dandelion, etc.)
2 tblsp sugar
Cider vinegar

Mix first 7 ingredients together. Sprinkle with sugar and vinegar.

............................

Lamb and Persian Milk with Rice


1 lb lamb cubes
3 tblsp Olive Oil
1/4 cp fresh coriander
1/2 tsp ground cumin
Salt to taste
1/4 tsp gropund black pepper
1/2 cinnamon stick
2 whole cloves, crushed
1 medium onion, chopped
8 oz plain yogurt
3 cps cooked rice
1/2 cp water

Heat olive oil in skillet to medium heat. Add coriander, cloves, cumin,
cinnamon stick and pepper.  Cook for 1 min. Add onions. Saute 'til golden
brown. Add Lamb. Brown all sides. Add water/ Simmer 'til water is evaporated
being careful not to burn. Add yogurt. Stir and blend thoroughly. Remonve
from heat Add salt to taste. Serve over cooked rice.