Apostles Fingers Zwt Ii Italy Recipes

ITALIAN LAMB SHANKS (ZWT II)

Italian Lamb Shanks (Zwt II) image

Betty Crocker - 1 of life's little historical cooking pleasures we seem to have left behind now that the internet is but a keystroke away. I laid down to take a nap w/a 20 yr-old BC paperback in hand & went sound asleep. I awoke still holding the book & the pgs were turned to this recipe. Seemed like a ZWT II sign to me & I confess to updating a bit to better reflect modern cooking methods. Not a modern recipe for lamb, but I was having a nostalgic moment (Time to marinate is not included).

Provided by twissis

Categories Lamb/Sheep

Time 2h30m

Yield 4 Shanks, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup Italian salad dressing
4 (12 ounce) lamb shanks
1/2 cup parmesan cheese (grated)
1/4 cup all-purpose flour
1 tablespoon parsley flakes
1/2 teaspoon salt
1/4 teaspoon onion salt
1/3 cup shortening (See Note)

Steps:

Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag lrg enough to hold all 4 shanks & pour the Italian salad dressing over them. Refrigerate at least 5 hrs, occ rearranging the meat & marinade to get complete & equal coverage.
Remove lamb & reserve the marinade.
Mix 1/2 cup cheese, flour, parsley flakes, salt & onion salt. Coat lamb w/the cheese mixture & reserve any that remains.
Heat shortening in 12-inch skillet or dutch oven til melted. Cook lamb in hot shortening (turning occ) till browned on all sides. Drain all hot shortening from skillet (See Note).
Sprinkle any remaining cheese mixture over the lamb. Add reserved marinade to the pan & enough water for a slow simmer.
Bring the liquid to a boil, cover pan & reduce heat to simmer.
Cook till tender (about 2 1/2 hrs), turning occ & adding water to pan as needed. Serve w/additional grated Parmesan cheese on the side.
NOTE: While the recipe calls for the use of shortening, we all know it's rarely used now. Feel free to sub your oil of choice.

Nutrition Facts : Calories 1169.9, Fat 79.7, SaturatedFat 26.4, Cholesterol 317, Sodium 1676.2, Carbohydrate 12.8, Fiber 0.3, Sugar 5, Protein 95.7

APOSTLES' FINGERS (ZWT II - ITALY)

Apostles' Fingers (Zwt II - Italy) image

This recipe has been entered for ZWT II for Italy & my source is: www.mangiabenepasta.com/desserts25.html. Times were not specified & have been estimated.

Provided by twissis

Categories Dessert

Time 40m

Yield 12 omelets, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups ricotta cheese
1/2 cup confectioners' sugar
1 1/2 teaspoons unsweetened cocoa powder
1/8 teaspoon cinnamon
8 eggs
2 teaspoons vanilla extract
1 pinch salt
2 tablespoons vegetable oil
2 teaspoons confectioners' sugar
1/8 teaspoon cinnamon

Steps:

For the filling, combine the ricotta & confectioner's sugar. Press the mixture thru a strainer into a bowl. Stir in the cocoa & cinnamon.
For the omelets, beat the eggs w/the vanilla & salt.
Heat a little of the oil in a 8-inch non-stick skillet. When the pan is hot, pour in enough of the batter to cover the bottom of the pan. Swirl the batter around quickly to form a thin pancake.
Once set, turn it over & cook the other side briefly. Slide omelet onto a paper-towel lined plate. Repeat w/remaining batter.
To assemble, place 2 tbsp of the filling on ea warm omelet & roll up. Combine topping ingredients, sift over the tops & serve.

Nutrition Facts : Calories 136, Fat 8.8, SaturatedFat 3.5, Cholesterol 137.1, Sodium 82, Carbohydrate 6.7, Fiber 0.1, Sugar 5.6, Protein 7.1

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