O.K., here goes, several folks have asked me for my recipes on different meats. I am writing how I make these dishes, so they may contain avoids for some blood types.
I like my meats spicy, so cut down the amounts of spices that I list if you don't like foods that are that "intense".

I'm on a different ISP, I'm going to load the dish in three sections, I type slow, and the less time I spend per segment, the better
                                 GREEK LAMB
 1 Leg of lamb trim the external fat, leave internal fat for juciness
enough vinegar/water, 50:50 mix to half cover the leg in a roasting pan large enough to place the whole leg into.
                                Marinade SPICES
1 Tablespoon Ground Thyme
1Tablespoon Garlic Powder
1 to 2 tablespoons of Oregano
1 Teaspoon Dillweed
1 Teaspoon rubbed sage
1 Teaspoon curry Powder
1 Teaspoon Mustard Powder
1 Teaspoon Fresh Grated Horseraddish
2 Teaspoons Fresh Lime Juice
3 Bay Leaves crushed

                                    GREEK LAMB PART TWO
Wire wisk all the spices into the vinegar, cover the leg halfway, more is O.K., cover, and place in fridge for two days turning several iimes a day.
 Pour out all but one cup of the marinade and save for future. Add a pinch of sea salt' and 2 Tablespoons of Extra Virgin Olive Oil.
 If you want the juciest meat you ever had, cook it at a lower temperature, but longer than you usually do.
 Serve with rice pilaf, and asparagus. YUMMY!!!

Sabrina,
The lamb sounds delicious!  
Here is a blogger’s hint for posting.  Write your recipe in a word processor.  Then copy it into the post window.  If you get bumped, you've still got your original.  An added benefit is spell checking.

I went food shopping kinda by accident today--and what do you know, the only grocery store in town had lamb roasts! I was about to pick one up when I saw the price . . . $28 for a 3 lb roast!!!   Talk about yer freakin' highway robbery!

Lamb wasn't anywhere NEAR that expensive last week . . . I suspect they're jacking up prices for the holidays.  

Anyway, I'll wait till I go to Wichita on Friday and see what's available there, and hope to give Sabrina's recipe a try.

                               RABBIT WITH HUNTER SAUCE
                                 
                                    2 Rabbits
                                          SAUCE
                                    1/2 pound sliced shallots
                                    1 Pack Mushrooms sliced
                                    16oz. Beef broth LOW SALT
                                    1 Cup EGRI BIKAVER ("Blood of the Bull" Hungarian red wine)
                                    1 Tablespoon Garlic Powder
                                    1 Teaspoon Dill Weed
                                    1 Teaspoon SZGED (Hungarian hot Paprika
                                    Pinch of hot Curry


                                           STUFFING
                                     1 Cup Wild Rice
                                     1 Pack Mushrooms Sliced
                                     1 Beef Heart Diced Small (I'll tell how to do it next post)
                                     16 oz. Chicken Broth LOW SALT
                                     2 Carrots Diced Small

  Wash rabbits, and set aside. pour broth for gravy into large frypan. Add shallots cook on low heat. Add wine, and spices. simmer for 10 min.. Add mushrooms, simmer for 3min..

  To prepare stuffing, boil rice in chicken stock with 1 cup water added. Drain liquid from rice (not much) into frypan, and add beef heart, cook on medium for 5 min.. Add carrots at the time you are cooking the beef heart. Add mushrooms, reduce heat to low, and simmer covered for 2 min..

   Preheat oven to 325, and place  stuffed rabbit with gravy into roasting pan, add 1 cup water. cook for 1 to 1 1/2 hour, enjoy

                           HOW TO PROPERLY DICE BEEF HEART

  After you wash the heart, look at the inside and outside of the heart. (You can play forensic pathologist if you like). You will notice that BOTH the inner AND outer walls of the heart have a membrane that have a "sheen" to them when struck by the light. This membrane has a dis-agreeable flavor to most people, so take a RAZOR SHARP KNIFE and "fillet" the membranes from the muscle tissue  and discard the membranes. (I use a RAPALA filet knife for this).
  When this is done, cut the heart into 1/8 inch thick strips on both sides, and then slice the strips into 1/8 inch cubes.

Hope you all enjoy the new recipe, tomorow, I'll give you  the one for Bouillabasse,
which is a French Seafood bisque made with Sauterne wine. See you tomorow night.

Hey Sabrina,
Do you roast the lamb uncovered?

It sounds amazing!  I'm a real lamb fan....especially when it's tender.  I was a vegetarian for a couple of decades.  I'm really enjoying meat now, but I still can't bear to chew forever on a tough piece of flesh.  If it's tender however, mmmmmmm.

You roast it covered. That way the meat is juicier. One of the things that marionating the meat in vinegar does is that the vinegar breaks down the cell walls of the meat, making it VERY tender. If you find that the vinegar flavor is too strong for you, then "cut" the marionade with a little more water. I'm not sure marionating the meat in wine will do the same thing. It will have a wonderful flavor, but may not be as tender. Perhaps if you made a second "cooking" marionade with the wine instead of vinegar, you get the tenderness from soaking the meat in the vinegar, while picking up the flavor by roasting it in the wine.

Morning guys,
  I'm sorry that I didn't load up the recipe for the seafod bisque last night as I promised, but here goes.
                                  SEAFOOD BISQUE
          1LB Sea Bass in 3/4 inch cubes
          1 1/2 lbs Oysters in shells
          1 1/2 lbs Green Muscles in shells
          2 Lbs cooked shelled popcorn shrimp
          2Lbs Mushrooms sliced
          3 Pkgs Knorr Bouibasse mix
          2 Tablespoons Garlic powder
          1 Table spoon Groung Horseraddish
          1/2 Teaspoon Dillweed
          1/2 Teaspoon Thyme ground
          1/4 to 1/2 Teaspoon course ground Black Pepper
          1 to 1 1/2 cup Sauterne wine
          Szeged Paprika for garnishing each bpwl of bisque

  Combine the Pkgs of Knorr with the prescribed amount of water in a LARGE stew pot.
  Add all the spices except the szeged to the pot and bring to a boil.
  Wait 30 min.
  Add the shellfish and wait 5 min.
  Add the fish and wait 3 min.
  Add the wine and popcorn shrimp and wait 3 min.
  Add the Mushrooms and wait 2 min.
  Serve garnished with a pinch of paprkia in each bowl and enjoy
  The wait times are AFTER the water has returned to a boil

 Hey guys, after dinner, I'll load up a recipe for cornish game hens that is scrumptious. For those of you who live in an empty or near empty house, this would be a wonderful idea for Thanksgiving dinner. I'll load it up in an hour or two. Talk to you then, bye.

you are so kind !

tell us what you had for dinner......certainly something deli!

lola,    I had "dirty rice" it is something that I make from rice smothered in brown gravy with cubes of chicken hearts and gizzards. It's a southern "hillbilly" speciality. perhaps in a day or two I'll put the recipe here. But now I promised the recipe for
                                       CORNISH GAME HENS

                                           1 per person

                                STUFFING INGREDIANTS (per bird)

                                    1/2 CUP Wild Rice
                                    16 Oz. LOW SALT Chicken Broth
                                    1/2 Pound Sliced Mushrooms
                                    4 Green Onions W/Stalks, thin sliced
                                    1/4 Teaspoon Hot Paprika
                                    1/4 Teaspoon Dill Weed
                                    1/4 Teaspoon Garlic Powder
                                    1/8 Teaspoon Curry Powder
                                    1/2 Cup Sliced Olives
                                    1/8 Cup Sliced Nuts (your choice)

  Put the broth in a saucepan and bring to a boil, while adding the spices. Wire wisk several times to mix the flavors. Add the rice and cook as usual.
  When the rice is done, add onions, olives, mushrooms, and nuts, and fold in.

  While the rice is cooking preheat the oven. and once the rice is finished, stuff however many birds you are baking.
  Place the bird or birds in a baking dish and cover with foil.  Bake as you would any bird, but check the birds after about 45 min.
 
  I usually eat this with wilted spinich, but I'm sure you have your own favorite veggies.  ENJOY!!!

It sounds delicious!! the dirty rice.....saw a show with Emryl making it once....looked good.
Ty for the CH recipe!!

Hey guys, the other night lola asked me what I had for dinner, and I told her it was "Dirty Rice".  I thought that perhaps you might like the recipe for something that is real easy to fix.

                                       DIRTY RICE
                            2 Cups Rice
                            2 Pounds Chichen Gizzards
                            2 Pkgs of Brown gravy
                            1 Teaspoon Thyme
                            1/2 Teaspoon Curry
                            1/8 to 1/4 Teaspoon Coarse Ground Black Pepper
                            1 Teaspoon Garlic Powder.
 Take the chicken gizzards and trim the white connecting membrane off and throw away. Take the trimmed gizzards and cut into 1/4 inch cubes. Boil cubed gizzards in water with a pinch of sea salt.
  Take the two pkgs of brown gravy and prepare according to directions, adding mushrooms if you desire Add the spices as the gravy is thickening. Wait ten min., and fold everything together and ENJOY!!

Those chicken gizzards sound good!  I have always loved the texture of chicken gizzards.  About chicken, where and from whom can you get organic ones?  I usually buy the Smart Chicken from Earthfare.  Any suggestions on quality chicken that is easy to find?  Thanks!

Noelalexis,
  El Paso Texas is as far from a health concious city as you can get. I have been here a year, and I have not seen any health food co-ops at all. Sooooo.... what I am going to do is, I am going to put up a 25' X 25' chicken yard with a coop on the 40 acres where my sweetie pie and I are building our house and hanger which is about 60 miles east of El Paso, Tx. Then we will get about a dozen chickens, (and one duck for decorative purposes). The only other livestock that we will have are a pair of horses. Tee wants a Paint, and I will get a Morgan. I have owned horses before, An Arab, and a Leopard Appaloosa, while Tee has only ridden other people's horses, but that's going to change.

Lucky you! I would give up my health food stores and cooperatives for 40 acres.  I have been through El Paso many times and it is huge.  It is so hard to believe they don't have HFS. Not that I'm doubting you.  They need to get with the program!

Noelalexis2000,
  We are just across the river from Mexico, The population of the city is HEAVILY Hispanic dominated, and just look at thr Mexican diet, they cook with lard, wrap it in tortillias, and if it isn't drowning in sugar or salt, they won't eat it. That is why El Paso is one of the sickest cities in America. The prevelence of diebeties in the population of this city is huge.
  I can't worry about them, I have enough to do just making sure that Tee is healthy, and maintaining my uncanny state of health with my diet ( even before BTD), and the constant exercize that I get.
  Want to get back to the land? Look in Mother Earth magazene for the ads that want people to husband tracts of land. There are some really good deals in there every once in a while.
  If that is not your cup of tea, you can buy land really cheap if you get the rural stuff without power, then you put up wind and solar power.
  I have power right to the edge of my 40, and I WILL NOT reward the distruction of the planet by buying power from the utility companys. I generated my own power in the mountains of Washington State, I did it in the desert of Arizona, and i'll do it here in Texas. Pretty unexpected for a conservitive Republican huh.
  If you want to see photos of some of the places that I have owned, send a message to my mailbox at Taylorcraftbc65@ICService.net  leaving me your E-mail address, and I'll send you some photos.
  Moderators: please leave this here untill Noelalexis2000 replies to it, then move anywhere you want, but let me know where. If it draws interest, I'll offer an online "clinic" on HOW to build and run your own "power company" that does not poison the planet.

Wow, I'm impressed.  I think it is great you have such determination.  We are building a house at the present time and should be in by February.  I wish I could say I were as much of an environmentalist as you appear to be.  We are going to heat with wood and have the house well insulated.  There will be no air just ceiling fans. We have a drilled well and we have tried to use as little reliance on electricity as possible.  I am better at conserving than most but not as perfected as you are.  I think it is great what you are doing regardless of anything.  We need more people like you and they could call themselves whatever.  It sounds like you have being doing this for a while.  It is so funny you should mention Mother Earth.  I have read this magazine off and on for years but just now got my subscription.  I will definately look into the ads.  I think we will probably stay where we are for a while.  We are only a couple miles from a very small town but near (30 - 40 minutes) from Asheville, N.C. and Greenville, S.C.
We like the location.  We have 1.32 acres so our situation is a little different from yours.  I think it is great that you have 40 acres.  When we were looking land was so high we just thought we had to settle for an acre or 2.  We are late 50's and early 60's.  We are looking for something fairly easy to take care of and convenient to town. Therefore, it is more expensive.  Thanks for your recommendations.

The poverty along the border there in El Paso is so depressing and sad.  I know the first time I saw it I couldn't believe the types of shelter people lived in there.  I took the train through there and got a very close look.

O.K. I reset my spam filter in my AOL mailbox. Just DON'T try to send me an image.
just  take this address and write it down on a piece of paper. Then type it in manually as an address to send to. The new address is     Taylorcraftbc65@aol.com
You have to capitalize the "T" in Taylorcraft. Anyone else that wants to send me E-mail is also welcome to do so.  The AOL mailbox is easier to get into than the ICService one. lola and yaman both contacted me through my AOL mailbox. HAPPY THANKSGIVING TO ALL.

Sabrina,

I have purchased fresh chicken from Sun Harvest (another name for Wild Oats) on Mesa Dr. in El Paso.  The brand is "Buddy's" and their claim to fame is that they have never been frozen.  I don't think they were certified as organic, but they did have the chance to roam.  Anyway, they might tide you over until you get the cluckers into your own coop.

Sabrina, did you have a thanksgiving dinner ?
What did you prepare?

Quoted from Sabrina_Hill, posted Thursday, November 25, 2004, 4:14pm at here

   Moderators: please leave this here untill Noelalexis2000 replies to it, then move anywhere you want, but let me know where. If it draws interest, I'll offer an online "clinic" on HOW to build and run your own "power company" that does not poison the planet.

Sabrina,

Actually I am interested in this subject. Would you please start a thread on how to build and run one's own power company in the "Little Fishes" board?

cheers,
Yaman