3 lb spring lamg (shin & shouldr)
Boil lamb and liver in 4 quarts salted water about 1 hour or until
done. Remove meat form broth and cut into small pieces. Skim fat from
broth and add enough water to broth to make 3 quarts; add rice and
simmer for 15 minutes.
Saute onion in 1 tablespoon water and salad oil until lightly
browned; add green onions, parsley, mint, and dill. Saute for 15
Add meat, onion mixture, salt, and pepper to rice and broth; simmer
about 15 minutes. Remove from heat.
Combine eggs and lemon juice; beat thoroughly until well blended.
Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly;
gradually stir mixture into soup. heat to boiling point and remove
from heat immediately.
SOURCE: Southern Living Magazine, sometime in the early 1970s Typed
for you by Nancy Coleman
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Oven 350~. CRUST: Cream butter, sugar, add flour and salt. Press into 8 x 8 inch pan. Bake 20 min. at 350~. FILLING: Combine ingredients. Pour over hot crust. Bake 20 25 minutes. Cool in pan. Sprinkle with powdered sugar. Cut in squares. Store in tin box betw (Upload by user)
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Oven 325~. Combine dry ingredients and work in butter and vanilla. Add nuts and mix well. Shape into 1" balls. Bake on ungreased cookie sheet at 325~ for about 25 minutes. Roll in granulated or powdered sugar while warm. Store in tin box between layers of wax paper (Upload by user)
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Oven 325~. Mix butter and sugar until creamy. Add sifted dry ingredients. Chill until easy to handle. Roll out to 1/4" thickness on lightly floured board or wax paper. Cut into desired shapes (I have a bird cutter and Christmas tree). Bake on ungreased sheet at 325 (Upload by user)
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