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Lahmajoon

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Lahmajoon Filling 1 1/2 pounds lean ground beef 1/2 pound fresh ground lamb 1/2 cup all-purpose flour 1 large white onion, chopped 1 finely chopped green pepper 1/2 bunch parsley, finely chopped 1 can (14 1/2 ounces) whole peeled tomatoes, drained and chopped 1/2 cup tomato sauce 1/4 cup plus 2 tablespoons tomato paste 1 jar (3.5 ounces) diced pimientos, drained 3 large cloves garlic, minced ground red pepper or cayenne salt and pepper Crust 3 loaves (1 pound each) frozen bread dough, thawed all-purpose flour 1. Position the rack in the center of the oven and preheat to 400 degrees F. Have 2 or 3 ungreased baking sheets ready. 2. To make the filling, in a large bowl, combine the ground meats and flour. Add the onion, peppper, parsley, tomatoes, tomato sauce, tomato paste, pimientos and garlic. Season with red pepper and salt and pepper. 3. Working with 1 pound of the dough at a time, on a ligh tly floured work surface, roll the dough into a large circle about 1...
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Quickie Peanut Bites

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Quickie Peanut Bites 1 loaf thinly sliced whole-wheat bread, crusts trimmed and bread cut into 1 1/2-inch squares 2 cups creamy peanut butter 1/2 cup canola oil 3 tablespoons brown sugar 1 1/2 cups honey-flavored wheat germ 1. Position the rack in the center of the oven and preheat to 250 degrees F. 2. Place the bread on an ungreased baking sheet and bake for 45 to 50 minutes, or until lightly brown and dry. 3. In a small saucepan, combine the peanut butter, oil and brown sugar and heat, stirring occasionally, over medium heat until smooth. 4. Spread the wheat germ on a large sheet of wax paper. Dip the bread squares in the peanut butter mixture to coat and then in the wheat germ, turning to coat both sides. Dry on wire racks. Makes: About 72 servings
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Cheese-And-Walnut Sandwiches

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Cheese-And-Walnut Sandwiches 8 slices whole-wheat bread, toasted prepared mustard 1/4 cup chopped walnuts 4 ounces sliced Gouda cheese 4 Romaine lettuce leaves, torn into pieces 1/2 cucumber, thinly sliced 3/4 cup Herb Dressing 1. Spread 4 slices of the toast with mustard and sprinkle with nuts. Top with cheese. 2. In a small bowl, combine the lettuce and cucumber and toss with the dressing. Spread this mixture over the cheese and top with the remaining 4 slices of toast. Cut each sandwich into quarters and serve. Makes: 4 servings
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