[Sca-cooks] Re: Sca-cooks Digest, Vol 31, Issue 98

[Fairy Tale Designs]

How period do you need/want it to be? Do you want to stay within a time frame?  
  There several recipes for italian rice soup, even some with potatoes.  Rosemary is always good with Lamb :) Or maybe roast pototoes with the rosemary and olive oil? Rice pudding with the milk, sugar and rice for desert.Perhaps a soup with the beans.
  Simple steamed carrots, maybe add some onions and parsley. Poached pears
   
  hope that helps
   
  -Muiriath
  

wildecelery at aol.com wrote:
  
I need to cook a dinner for four people. I'd really appreciate the 
help of
anyone who has any ideas. I am very weak from having whatever's been 
going
around over the holidays, and I'm still so exhausted that my usual 
ability
to be creatively frugal seems to be missing at the moment. So I'm 
hoping
for some help from all the kind and creative people here. I have a day 
left
to figure out what to make and 3/4 of a day to cook it. (I don't think 
I'm
well enough yet to make it through the next few days without at least 
one
nap.)


There is a boneless lamb roast and
I can use $2.00 of other ingredients. The lamb will have slits put in 
it
and slivers of garlic and parsley in the slits. (It has no bone. I 
could
also cut off part before roasting and do something else with the 
unflavored
part.) With what else I have to work with, how can I make this a festive
dinner? The lamb is getting cooked in an Italian style, and I'd like 
the
rest of the meal to be sort of European too I think.
Here's what I have to work with and the cost per unit:
Potatoes .20/lb
Rice-white .22/lb
Flour-all purpose .04/cup
Carrots .45/lb
Sugar .05/cup
Large eggs .03/egg
Milk 2.49 gallon
Olive oil .08/Tablespoon
Butter .06/Tablespoon
Dry: White beans, chick peas, brown lentils, red lentils, red kidney 
beans
.50/lb
Tea: .01/bag

I have most dry herbs and spices, salt, baking soda, baking powder, and
sourdough starter.
Frozen orange peels
4 pears from a gift fruit basket--ripe enough they should probably be 
served
cooked
2 pounds romano cheese from a gift (but this is our supply for the year 
so I
need to use it as accent rather than as food.)

>From the garden or windowsill I have fresh:
Onions (there are 14 ounces of vidalia type pearl size onions left)
Onions spring size with leaves (I can pull some but this will reduce the
2006 onion yield)
Garlic some dry and could pull fresh, but it's very small now and would
reduce 2006 yield.
Parsley, flat and curly
Sage
Giu-tsai (flat leaf asian garlic chive)
Chives
Basil
Rosemary
Celery
A head of Pak choi (could take off individual leaves which is what I 
have
done so far with this last one in the garden to make some asian soups)
My beds of mixed greens, kale, and collards are under snow, but some 
would
probably still be good.

Sharon
gordonse at one.net




A few Ideas:

1) A soup with Pak choi boiled in either broth, if available, or 
water spiced with giu-tsai, sage, and chives (This is a favorite 
"quick soup" in our house: pak choi chopped and then boiled with 
Ramen noodles and seasoning)

2) Poach the pears, either skinned or well-washed with 2 tbsp sugar in 
3/4 c. water... possibly with 1/8 c. wine or a liquer....(we like to 
use Frangelico for poached pears in my house)

3) If you soak the chick pease in water with a clove or two of garlic, 
and the drain, followed by grinding into a "paste" these can the have 
additional spices added and be deep fried...think Falafel

-Ardenia
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