COOKING WITH GRANDMA CHRONICLES PART 91

LASAGNE This recipe can easily be doubled, and I would suggest layering it in a roasting pan. Serves 6-8 675 g/1½ lb lasagne sheets 50 g/¾ cup grated Parmesan cheese For the meat sauce 4 onions, chopped 60 ml/4 tablespoons oil 900 g/2 lb minced beef 900 g/2 lb minced pork 2 tins (175 g/6

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COOKING WITH GRANDMA CHRONICLES PART 89

VENISON AND MUSHROOM PIE WITH PORT My mother’s game pie was famous – her secret? Adding a spoonful of chopped pickled walnuts to give the sauce depth and color. A similar amount of black oil olives, chopped, will give a the right color. Serves 6 450 g/1 lb boneless venison 450 g/1 lb chuck steak

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COOKING WITH GRANDMA CHRONICLES PART 81

MEATBALL CURRY The flavor of these meatballs improves when they are cooked a day or two ahead. Store them in the refrigerator. If you prefer a mild curry, omit the red chili pepper. Serves 4-6 For the meatballs 675 g/1½ lb minced lamb or beef 1 small fresh or canned chili 2 cloves garlic, crushed

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COOKING WITH GRANDMA CHRONICLES PART 76

BAKED LAMB CHOPS WITH ONION AND POTATOES Trust the French to improve Irish stew by first browning the chops and onions, then cooking them in stock with sprigs of thyme, calling them Côtes d’Agneau Champvallon. The resulting dish is grandmother’s pride, a full meal that needs very little attention. Serves 4 4 lamb chops with

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COOKING WITH GRANDMA CHRONICLES PART 49

DAUBE D’AGNEAU PROVENҪALE (LAMB STEW WITH OLIVES AND TOMATO) In Provence where this dish originated, local potteries sell pot-bellied casseroles with tiny round lids just large enough to insert your hand. Sizes vary depending to family numbers, there are ten of us when we gather in the Roussillon and the stout brown pot lives on

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COOKING WITH GRANDMA CHRONICLES PART 32

PEPPER STEAK For a stronger flavor, use more pepper, or to reduce the heat, scrape the crushed peppercorns from the steak before serving. You can use any tender cut of beef. Serves 2 2 tablespoons peppercorns 2 steaks, about 2 cm/3/4 inch thick (3/4-1 lb/375-450g total) 1 tablespoon vegetable oil, more for coating 1 tablespoon

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COOKING WITH GRANDMA CHRONICLES PART 27

SALAD OF HONEY ROAST CHICKEN WINGS AND BACON The first time Grandma read this recipe, she shuddered but she has to admit that the sweet-salt combination of honey and bacon with chicken is a winner. She uses the same glaze for other chicken pieces, too, to make a first course or lunch for four. Serves

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COOKING WITH GRANDMA CHRONICLES PART 19

LAMB CURRY Grandma and the family once toured southern India and she was astonished how her perception of the heat generated by chili pepper changed. After three weeks, what had been a curry of searing force seemed merely a pleasant tingle. She was relieved to find that her tastes returned to normal after a week

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COOKING WITH GRANDMA CHRONICLES PART 14

CATALONIAN MEATBALLS Down in the southwestern tip of France near Simon’s house, the cooking has a strong taste of Catalonia, meaning that olives, anchovy and garlic are key ingredients. Surprisingly the children seem to enjoy them, particularly when applied to their favorite meatballs, which can be served hot as a main dish, or at room

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COOKING WITH GRANDMA CHRONICLES PART 12

TOAD IN THE HOLE When Grandma was a child, the local pork butcher could be relied upon for his pork sausages, well seasoned but not too spicy, with a good proportion of meat and no chewy gristle. She always hoped they would be cooked in disguise as Toad in the Hole, peeking out of a

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