Stuffed Grape Leaves (Wanna Uneeb)

2 jars grape leaves

2 lbs. fresh lamb chops

2 cups Uncle Ben’s rice

½ tsp. Allspice

1/8 cup crushed mint leaves

Salt &  Pepper

Olive Oil

2 lemons

Directions: Cut the lamb meat off the bones. Save the bones. Chop the lamb meat

very fine. In a big bowl, combine raw lamb, 2 cups uncooked rice, crushed mint

leaves, Allspice, and enough olive oil to hold mixture together.

Wash the leaves. Lay each leaf out with the vein side up, dark side down. May need

to trim the stems. Place 1 tsp. meat/rice mixture on edge of leaf. Do not put more

than 1 tsp. mixture since rice will expand when cooking. Roll the leaf like a cigar.

In a soup pot, place lamb bones, salt, and pepper on bottom. Cover with a few

unrolled, extra grape leaves. Lay in the rolled grape leaves, seam down. When all

rolled leaves are in the pot, place an old plate on top of the stack to hold everything

down while simmering. Cover with water. Bring to a boil and then simmer for one

hour. Most of the water will soak into the stuffed grape leaves.

Remove the plate. Squeeze the juice of two lemons over the mixture while still in

the pot. Let sit for 15 minutes. Read to serve.

Comment: Aunt Mary’s recipe. Lots of work. Only an aunt who loves you would

go to this much trouble. Very good. These will freeze.

Lemon-Thyme Chicken

4 boneless, skinless chicken breasts

1 T. butter

1 T. olive oil

Flour

¼ tsp. salt

¼ tsp. pepper

1 cup heavy cream

3 shallots, minced

2 tsp. lemon zest

1 T. thyme

2 T. lemon juice

1 T. Dijon mustard

Directions:  Dip chicken breast halves in a mixture of flour, salt, and pepper.  Make 

sure to lightly coat both sides.  Heat olive oil and butter in a skillet over medium 

heat.  Cook chicken 7-8minutes, or until no longer pink, turning once.  Remove and 

keep warm.  

Add cream to the skillet, raise heat to medium-high and stir, scraping up browned 

bits sticking to the bottom of the pan.  Add shallots, lemon zest, and thyme.   Cook 2 

minutes, stirring frequently, or until cream thickens.  Stir in lemon juice and Dijon 

mustard, and season with salt and pepper to taste.

Spoon sauce over chicken to serve.  Good with rice.

Comment:

Chops with Cranberry Drizzle

6-8 chops (venison, steak, pork)

¼ cup olive oil

¼ cup dry red wine

¼ cup soy sauce

1 red onion, chopped

1 tsp. Monterey Seasoning (substitute ½ tsp. garlic powder, ¼ tsp. red pepper flakes)

1 can cranberry sauce

Directions:  Combine all ingredients except cranberry sauce as marinade.  Marinade 

chops for a few hours; turning frequently.

For cranberry drizzle, bring cranberry sauce to a boil in a medium sauce pan, than 

allow to simmer.  Set aside and place meat on grill per usual.  Remove from heat and 

serve with drizzle with cranberry sauce.  

Comment:  Very good with venison steaks.

Tetrazzini Noodles

1 stick butter

½ lb. cooked spaghetti

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

Parmesan cheese to garnish

Directions:  Melt the butter, add soups and mix with spaghetti.  Pour into a greased 

casserole dish, sprinkle with parmesan cheese and back at 375 degrees for 45 

minutes.

Comment:  Can be made with chicken and mushrooms. Tastes better as a leftover!

Coconut Curry Shrimp

1 ½ lb. peeled, deveined raw shrimp

2 T. butter  

1 medium onion, finely diced

4 cloves garlic, minced

1 T. curry powder

1 can (13 ½ oz.) Coconut milk

2 T. honey

¼ tsp. Kosher salt

1 whole lime, juiced (3 T.)

12 whole basil leaves, chopped

2 cups rice, cooked according to package

Hot sauce, optional

Directions:  Heat butter in skillet.  Add shrimp and cook for 2-3 minutes, turning 

them halfway through, until fully cooked.  Remove and set aside.

Add the onion and garlic to skillet and cook for 2 minutes.  Sprinkle the curry 

powder over the onions and continue cooking 2 more minutes.  Reduce the heat to 

medium-low and pour in the coconut milk, stirring to combine.  Add honey, salt, and 

lime juice, and allow the sauce to heat up until bubbling gently.  Add shrimp into the 

sauce, tossing to coat, and allow it to simmer for 2-3 minutes or until slightly 

thickened.  Taste the sauce and add more salt, lime juice, or honey depending upon 

your taste.  Stir in the basil.  Add hot sauce (Sriracha) if desire more kick.

Serve shrimp and sauce over cooked rice.

Comment: