Apostles Fingers Zwt Ii Italy Recipes

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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

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

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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