English Emma Blooms

Lamb Lover's Couscous Pilaf INGREDIENTS (Nutrition) 2 tablespoons vegetable oil, divided 1 pound boneless lamb stew meat cut into 1/2 inch strips 1 tbsp Kabob seasoning 1 onion, chopped 1 red pepper, chopped 1 zucchini (courgette) chopped 2 stalks celery, minced 1 cup dry couscous 1 1/2 cups chicken broth 1 pinch ground cinnamon 1 pinch ground allspice 1/4 cup raisins DIRECTIONS Heat 1 tablespoon of oil in a large skillet over medium high heat. Season lamb strips with seasoning and sauté in oil until browned. Remove from skillet and set aside. Reduce heat to medium and heat remaining tablespoon of oil. Sauté onion, red pepper, and zucchini until soft, then add couscous and continue cooking, stirring often, for an additional 5 minutes. Stir in reserved lamb, broth, cinnamon and allspice. Reduce heat to low and simmer for 15 to 20 minutes, covered, until liquid has been absorbed. Garnish with raisins and serve. Aaron says: " I liked it! I had seconds Emma - it was good...

• 1 1⁄4 lbs fresh yellow wax beans • 2 tablespoons butter • 1⁄4cup crushed Ritz crackers or 1⁄4cup townhouse cracker (about 6 crackers) • salt & freshly ground black pepper • Cook beans in salted boiling water until soft (not crispy) tender and drain. • Add butter and mix until butter melts. • Add cracker crumbs, salt and pepper, stir to combine and serve.

Cream Cheese Cookies Preheat oven to 350. 2 pkgs. refrigerator chocolate chip cookies 2- 8oz. pkgs. cream cheese 2 t. vanilla 2 eggs 1/2 c. sugar Soften cream cheese. Cut 1 roll of cookies into 1/8 inch slices. Place in bottom of 9x9 pan. Pinch together. In a small bowl blend cream cheese and sugar until fluffy. Blend in remaining ingredients. Pour over cookie dough in pan. Slice second row of cookies. Place in rows over cream cheese. Bake 35-40 mn. at 350.

Cheesecake Cookies (16 servings) 5 tb Butter, softened 1 c Flour 1 pk 8 oz cream cheese, softened 2 tb Milk 1/2 ts Vanilla 1/3 c Brown sugar, packed 1/2 c Sugar 1 ea Egg 1 tb Lemon juice Instructions Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve.