Fortuna Cooks

1 can ( 11 ounces) Mandarin Oranges

1 1/2 cups all purpose Flour

1 3/4 teaspoons Baking Soda

1/2 teaspoons each Salt and 1/2 teaspoon Nutmeg spices

1/4 teaspoon Allspice

1/2 cup Sugar

1/3 cup Shortening

1 Egg ( slightly beaten)

1/4 cup Milk

1/3 cup Melted Butter

1/4 cup Sugar mixed with 1/2 teaspoon Cinnamon

Drain mandarin oranges  well and spread on paper towels.  To mix batter, sift flour , measure, then sift with baking powder , salt , nutmeg, allspice and sugar into large bowl.  Cut in shortening until mixture is all in fine particles and pieces.  Combine egg and milk and add all at once.  Mix just until flour is moistened. Add the drained sugar segments and mix lightly until evenly distributed.  Spoon into large greased muffin pans . filling 3/4 full.

Bake for 20 minutes in 350 degrees F oven.  Remove from pans while hot and dip tops in melted butter, then roll in cinnamon-sugar  . ( Makes a dozen muffins).

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4 or 5 Lamb Flanks

Salt and Pepper

Sage

Onion (chopped)

wash and drain flanks well. Arrange on a meat board to roll. Salt an pepper . Sprinkle sage according to taste preferences.

Cover with chopped onion and roll ( tie with string by wrapping the string in half hitches and once lengthwise.) Cover with salted water and boil until tender and soft. Lift from water and drain. Place in a 8 x 10 inch glass baking dish and set on a flat object on top of rolled lamb meat flanks. Set a heavier weight on top of that.

Now keep in the refrigerator and slice when cold.

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4 lamb shanks

slivers of garlic

1 tablespoon oil

salt and pepper

1 medium onion ( chopped)

1 cup chablis california wine – or substitute dry sauterne wine (California wine preferred)

water

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2 cups soft bread crumbs

1/2 cup water

1  1/2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons chopped onion

1 small clove garlic ( minced_

3 tablespoons minced parsley

1 egg

1 tablespoon soft butter

1 lb ground new lamb

3 tablespoons fat

soak bread crumbs in water.  Add egg, lamb, butter, salt, pepper, onion , garlic and parsley.  Shape lightly into 8 patties.

Dip in flour and simmer 15 minutes in hot fat .  Turn to brown.

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