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To: Chip McVickar who wrote (19558)	3/26/1999 4:47:00 PM
From: Nemer	Read Replies (2) \| Respond to of 44573

Casita Nemer --- menu for dinner tonight Grilled Flounder -- basted with a lemon/basil/garlic/olive oil mixture Grilled fresh corn in the shuck Grilled fresh squash and zucchini spears and onion slices Homemade french bread Salad --- wine vinegar/olive oil dressing with a light sprinkle of crumbled pecans and pignolia nuts after all this is Friday so we just have to suffer without meat .. From the sound of GZ and Chip, I'm not the only cook on the thread..... Pat knows how also ...... only he just uses one finger to cook with -------points to the menu and orders it cooked by the chef .... LOL Thread ---Ya'll have a good weekend and I'll see you next week on all 4 monitors --- it the electronic stores don't run out of goodies and/or I don't run out of funds .... Nemer

To: Chip McVickar who wrote (19558)	3/26/1999 6:18:00 PM
From: GROUND ZERO™	Read Replies (2) \| Respond to of 44573

It was an 8 quart stock pot, not crock pot. Yeah, I do all the cooking at home and my wife actually eats what I cook..... Here's the recipe: Cut the leg of lamb in half or have the butcher do it, so it fits into the pot. Salt and pepper it heavily and put it into the pot. Cover it completely with a white port or any white wine. Add two onions roughly cut and five Italian plum tomatoes rough cut (quartered) and throw it into the pot. Add about five smashed cloves of garlic. Add about 12 ounces of tomato paste. Add sage and thyme, and about four or five bay leaves. Add more black pepper. Add some water to wet it all down. Cover the pot and bake in the oven for three hours or more at 350 degrees. We had that last night with French bread, tonight over mustaccelli..... a white zinfandel will help to wash it down. A salad with french dressing is always nice with it too. Okay, so I'm a cooking buff... but my wife actually prefers my cooking over any restaurant in town, no joke..... that's scary, I know.....<g> Bon Appetit! GZ