Rosemary-Crusted Roasted Lamb

Ingredients:
2 medium garlic cloves
1 (3- to 3-1/2 pound) bone-in lamb shoulder roast
1/2 teaspoon rosemary
Salt and pepper to taste

Procedure:
1. Peel the garlic and cut into slivers.
2. Make several slits in the roast.
3. Insert the garlic in the slits.
4. Sprinkle with rosemary.
5. Season the outside of the roast liberally with salt and pepper.
6. Place in baking pan.
7. Bake at 450 degrees for 10 minutes.
8. Reduce the oven temperature to 350 degrees.
9. Bake for 1 hour and 20 minutes longer or 26 minutes per pound for medium-rare.
10. Remove from oven.
11. Let rest for 20 minutes to allow the juices to settle.
12. To serve, carve the roast across the grain into 1/4-inch slices.

Serves ten people.

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Lemon Beets

Ingredients:
1 can (16 ounces) beets or
2 cups fresh beets
1 small onion, thinly sliced
1 Tablespoon plus 1 teaspoon butter
1 Tablespoon lemon juice
1 teaspoon chopped parsley
1/4 teaspoon salt

Procedure:
1. If using fresh beets, parboil until tender and skin.
2. Saute onion in butter until soft but not brown.
3. Drain beets and add onion and butter.
4. Add lemon juice and parsley.
5. Toss beets and add salt.
6. Simmer until hot, then serve.

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Fried Catfish

Ingredients:
3 pounds catfish fillets
2 cups yellow corn meal
Salt and pepper
3 inches cooking oil in a deep fat fryer

Procedure:
1. Wash and drain fillets.
2. Salt and pepper.
3. Place corn meal and fish in a large plastic bag and shake until fish is well coated.
4. Preheat oil and cook fish at 350 degrees until fish is brown on both sides, turning only once.

Serves eight people.

Refrigerator Dinner Rolls

Ingredients:
1 package dry yeast, or
1 yeast cake
2 cups lukewarm water
2 eggs, unbeaten
1/2 cup sugar
2/3 cup shortening
1 teaspoon salt
7 cups flour
Melted butter

Procedure:
1. Add yeast to lukewarm water, mixing with hand until yeast is dissolved.
2. Add eggs, sugar, shortening and salt. Stir well.
3. Sift in 4 cups of the flour. Stir well.
4. Sift in 2 more cups of flour and stir well.
5. Add remaining 1 cup flour and mix with hands.
6. Cover dough with wet dish towel that has been folded 4 times.
7. Place in refrigerator overnight.
8. When ready to use, remove desired amount from refrigerator and allow to rise at least 4 hours.
9. Do not work with more than half of the dough at a time.
10. Knead to get air out.
11. Roll out 1/4 to 1/2-inch thick.
12. Cut in rounds with small cheese glass, or similar-sized cutter.
13. Dip both sides of each roll in melted butter and fold over.
14. Place in greased pan.
15. Let rise until double in size, about 40 minutes.
16. Bake at 400 degrees for 15-20 minutes, or until brown.

Skillet Squash

Ingredients:
1/4 cup margarine
4 cups sliced yellow squash
1 onion, sliced or chopped
1 teaspoon salt
Dash of pepper
1 (16 ounce) can tomatoes, drained, or 2 tomatoes, peeled and sliced
1/2 cup grated cheese (American or Cheddar)

Procedure:
1. Melt margarine in large skillet.
2. Add squash, onion, salt and pepper.
3. Cook, covered, for 10 to 15 minutes.
4. Add tomatoes after 5 minutes.
5. Remove lid and allow most of the moisture to cook out.
6. Turn squash often to prevent sticking.
7. Sprinkle with cheese and remove quickly to serving bowl.
8. Cheese will melt as squash is served.

Serves six people.