-=> Ruth Haffly wrote to Dave Drum <=-

 RH> That'll work. I printed off a lamb stew recipe from yesterday's N&O
 RH> that I might try soon. Have to get a shoulder roast and a few other
 RH> things but it's a do ahead and reheat recipe, good for busy days.

 DD> Have you ever done lamb neck slices? They're tasty and, better yet,
 DD> they are *affordable*. Unlike lamb chops - the price of which makes my
 DD> throat slam shut.  Bv)=

 RH> No, not done neck slices but have done both lamb chops and lamb shanks.
 RH> The latter we marinate in Italian dressing, coat with flour/Parm cheese
 RH> and then braise in the dressing until they're fall off the bone tender.

I've done a number of differet lamb cuts. Probably my favourite for "fancy"
is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie. 

 RH> Went to the farmer's market today. Got some turnips, spinach, beets,
 RH> and baby bok choy for veggies. Also got some sage and thyme plants
 RH> (will go outside next spring) and a couple of baked goods--a sopapilla
 RH> bar and a coissant filled with a brownie batter and baked. Had the last
 RH> as part of lunch today afterwards. The turnips are going to go into a
 RH> pot au feu once I get some cabbage (probably next week at Wegman's).

I only like turnips raw and peeled, then sliced. Cooked - you are welcome 
to my share and all of my allotment of rutabagas.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Louis Gooey Butter Cake
 Categories: Cakes, Desserts
      Yield: 18 servings
 
MMMMM----------------------------CAKE---------------------------------
      3 tb (45 ml) milk; room temp
  1 3/4 ts (5 g) active dry yeast
      6 tb (85 g) unsalted butter; room
           - temp
      3 tb (45 g) sugar
      1 ts (5 g) kosher salt
      1 lg Egg
  1 3/4 c  (215 g) A-P flour

MMMMM--------------------------TOPPING-------------------------------
      3 tb + 1 ts (50 ml) light corn
           - syrup
  2 1/2 ts (10 ml) vanilla extract
     12 tb (170 g) unsalted butter;
           - room temp
  1 1/2 c  (300 g) sugar
    1/2 ts (3 g) kosher salt
      1 lg Egg
      1 c  + 3 tb (145 g) A-P flour
           Confectioners' sugar; for
           - sprinkling
 
  In a small bowl, mix milk with 2 tablespoons warm water.
  Add yeast and whisk gently until it dissolves. Mixture
  should foam slightly.
  
  Using an electric mixer with paddle attachment, cream
  butter, sugar and salt. Scrape down sides of bowl and
  beat in the egg. Alternately add flour and the milk
  mixture, scraping down sides of bowl between each
  addition. Beat dough on medium speed until it forms a
  smooth mass and pulls away from sides of bowl, 7 to 10
  minutes.
  
  Press dough into an ungreased 9" X 13" baking dish at
  least 2" deep. Cover dish with plastic wrap or clean tea
  towel, put in a warm place, and allow to rise until
  doubled, 2 1/2 to 3 hours.
  
  Set oven @ 350oF/175oC.
  
  TO PREPARE TOPPING, in a small bowl, mix corn syrup with
  2 tablespoons water and the vanilla. Using an electric
  mixer with paddle attachment, cream butter, sugar and
  salt until light and fluffy, 5 to 7 minutes. Scrape down
  sides of bowl and beat in the egg. Alternately add flour
  and corn syrup mixture, scraping down sides of bowl
  between each addition.
  
  Spoon topping in large dollops over risen cake and use a
  spatula to gently spread it in an even layer. Bake for
  35 to 45 minutes; cake will rise and fall in waves and
  have a golden brown top, but will still be liquid in
  center when done. Allow to cool in pan before sprinkling
  with confectioners' sugar for serving.
  
  By Melissa Clark
  
  Yield: 16 to 20 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Republicans eat 37% of the rutabaga crop. The rest is discarded.
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