Pancakes

Pancakes

4 cups reduced fat Bisquick
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon dried orange peel
2 cups non-fat or low-fat milk
1 cup egg substitute
2 teaspoons vanilla
1 tablespoon lemon juice

Meatball Grinder

Meatball Grinder

For some of you from New England, you know what a grinder is. It's a baked sub sandwich. The pizza parlors make them in their pizza ovens. Here's what I use. You can substitute Italian sweet or hot sausage for meatballs.

Italian Sub Rolls
Home Made Meatballs (Or store bought)
Home Made Marinara or Pizza Sauce (Or favorite jar sauce - I like Muir Glen)
Sliced Provolone Cheese
Grated Parmesan Cheese
Fire Roasted/Steamed Red or Green Bell Pepper cut in 6ths.

Preheat oven to 350

Heat the Meatballs and Sauce together in a pan. Take Meatballs out and set aside. Slice the rolls on the side most of the way and the meatballs in half. Spoon a little sauce on the top and bottom of the roll, add the meatballs flat side down and add a little more sauce on top. Place slices of roasted peppers and then slices of provolone on top. Sprinkle with Parmesan. Place in oven on a sided cookie sheet or a large baking pan and bake at 350 for 15 minutes. Crust should be crunchy but not burnt. Enjoy!

Lamb Shepard's Pie

Lamb Shepard's Pie

5 lbs lamb shanks (we substitute beef chuck roast, too, sometimes)
EVOO
Vidalia or other sweet onion, washed, trimmed and quartered (NOT peeled)
1 head garlic, separated into cloves and peeled.
Thyme
Rosemary
1/2 c red wine
1c demi-glace -or- beef broth
1c chicken stock
3lb russet potatoes
8 slices bacon
1/2 c sour cream
grated cheddar (or sub any sharper cheese)
salt
milk
6-10 carrots, sliced
celery
flour
1/2 cup (1 stick) butter

Season lamb or beef with oil, salt, pepper, rosemary and thyme. Add onion wedges in roasting pan. Roast at 400-450 for 1 hour. Add garlic, wine, demi-glace, stock and 1/2c water, cover tightly and braise until tender (about an hour) Remove meat, drain, and retain the cooking liquid. Remove and discard onion skins.

While meat roasts, bake potatoes for about 1 hour. Fry, drain, and crumble bacon. Cool potatoes for 15 minutes, halve lenthwise and remove flesh. Mash with salt, pepper, 2 tbs butter, milk to a stiff consistency. Add cooked crumbled bacon, cheese and sour cream. Cook carrots in salted water until tender.

Deglaze roasting pan with wine. Melt remaining butter and sprinkle in about 1/4c flour to make a roux. Add braise liquid and liquid from roasting pan slowly and whisk until thickened. Cut meat into bite-size pieces, and add to gravy along with onions.

Spoon gravy mixture into 3 quart casserole. Add carrots and celery. Top with mashed potatoes, spread evenly to edges of dish. Bake at 350 until top begins to brown and filling is bubbling (about 1 hour)

Serve hot!