Maryhadalittlelamb Recipes

MARY'S LITTLE LAMBS

Steps:

• Preheat the oven to 350 degrees F. Mold 3 filo squares into the bottom of a miniature (1-inch) muffin tin. Place 3 more filo squares at a 45 degree angle on top and press gently into the muffin cups. Brush lightly with melted butter. Cook until lightly golden brown, 4 to 6 minutes. Let cool. Place on a baking sheet and cover tightly with plastic wrap until ready to use. Heat the oil in a medium nonstick skillet over medium heat. Add the onions and garlic. Season with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the pepper. Cook until the onions are tender, 5 to 7 minutes. Add the lamb, black currants, cumin, ginger, cinnamon, allspice, remaining 1/4 teaspoon kosher salt, and remaining 1/8 teaspoon pepper. Cook until the lamb is cooked through, about 5 minutes. Stir in the mint. To Assemble: Place 1 heaping teaspoon of the lamb mixture in each filo cup. Top with a heaping 1/4 teaspoon feta. Serve while filling is warm.

MARY HAD A LITTLE LAMB

Steps:

• Put the potatoes in a medium saucepan of salted water.
• Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.
• Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and ¼ teaspoon of the pepper.
• Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter.
• Cover and set aside.
• Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat.
• Add the onions and cook, stirring occasionally, until golden, about 10 minutes.
• Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Stir in the sliced turnip or rutabaga, Brussels sprouts, carrots, chopped cabbage, carrots, thyme and the remaining ½ teaspoon each of salt and pepper.
• Mix well.
• Stir in the broth and bring to a simmer.
• Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes.
• Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
• Heat the broiler.
• Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.