June 12, 2000
Early in the day, place lamb in a large non-reactive dish. Using a small paring knife, cut several 1/2-inch deep gashes over the surface of the meat on both sides and insert a garlic sliver into each. Rub a tablespoon of oregano evenly over the meat on each side. Season with salt and pepper. Whisk together the lemon juice, wine, and oil, and pour it over the meat. Marinate the lamb, covered in the refrigerator, turning it 3 or 4 times, for 6-12 hours. Remove meat from marinade and place on cooking grate. Grill 30 to 40 minutes, turning once halfway through cooking time for medium rare. Let rest for 10 minutes and then carve into thin slices. Serve at once. Makes 8 to 10 servings.
In a large stock pot, cook pasta according to package directions. Meanwhile, in a food processor with steel blade attachment, add cream cheese, sour cream, milk, garlic, and salt; process until smooth and set aside. When pasta is cooked, drain well, place in fairly large mixing bowl; add cream cheese mixture and toss gently, yet thoroughly, to coat completely. Place equal amounts on each of four dinner plates; sprinkle 1 Tbsp. Parmesan cheese and 1 Tbsp. green onion on top of each serving. Sprinkle with freshly ground black pepper and serve immediately. Nutrition information per serving: 508 calories, 20g protein, 9g fat; 84g carbohydrates, 24mg cholesterol; 798mg sodium, 5g dietary fiber, 198mct folate. Calories from fat: 16%.
For the dressing, place the onion, tarragon, juice, vinegar, and salt in a small jar. Cover and shake well. Add oil and pepper. Shake again. This dressing can be made up to 8 hours ahead and stored in the refrigerator. Place salad greens in a serving bowl. Slice the carrot, cutting it into the thinnest possible diagonal slices. (A Japanese-style vegetable slicer, if you have one, is ideal for this.) Stack the carrot slices, 4 or 5 at a time, and cut lengthwise into very thin strips. Scatter the julienned carrot over greens. Arrange the orange sections on top of the carrot. Coarsely chop the nuts. Sprinkle them over the salad. Pour the dressing over the salad and toss it until it is coated. Serve. Note: To toast the walnuts, place them in a pie pan and bake in a preheated oven at 350 degrees about 5 minutes, or just until they smell fragrant and feel crisp. Cool before chopping.
Heat oven to 350 degrees. Prepare pie cruist as directed on package for one-crust filled pie using 9-inch pie pan. In medium bowl, combine cream cheese, sugar, vanilla, and one of the eggs; beat until smooth. Set aside. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 Tbsp. of the water, and remaining 2 eggs; beat 50 strokes with spoon. Spread 1/2 c. brownie mixture in bottom of crustlined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans. Bake at 350 degrees for 40 to 50 minutes or until center is puffed and crust is golden brown. If neccessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. (Pie may have cracks on surface.) Place hot fudge from packet in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in remaining Tbsp. water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator. Makes 8 servings.