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Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

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The South Beach Diet
The South Beach diet is a weight loss system started by Dr. arthur agatston which stresses that one should consume "good carbs" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
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"good" foods include, veal cutlets, turkey breast, fish, fat free cheese, peanuts, nonfat milk and certain vegetables, such as green beans, broccoli and turnips.

Meshoui(Moroccan Lamb) Recipe

	Category	Lamb Recipes
	Views	66
	Ratings	0

Ingredients And Procedures

4 pounds Leg of lamb

1 Carrot

1 medium Onion

2 Tomatoes

1 Rib celery

1 bn Fresh parsley

1 tablespoon Paprika

1 tablespoon Salt

1 tablespoon Black pepper

2 tablespoons Chopped garlic

1 quart Water

Preheat oven to 350F. All Vegetables should be coarsely chopped.

Rub paprika, salt, pepper, and garlic all over lamb. Set aside. In a= roasting pan, nestle lamb in the center of the vegetables and cook,= uncovered for approximately 20 min (for 4-pound leg) or until top of lamb= is brown. Add water, cover, and cook for 1 1/2 hours for medium done= roast.

Makes 5 servings.

LAMB SAUCE:

Strain Vegetables from roasting pan. Put drippings in a heavy pan. Add: 2 tb tomato paste and 1 quart of water.

Simmer for about 15 minutes, skimming grease from top of sauce several= times.

Posted by Stephen Ceideberg; September 28 1992.

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<h1>Meshoui(Moroccan Lamb)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 pounds Leg of lamb <P>1 Carrot <P>1 medium Onion <P>2 Tomatoes <P>1 Rib celery <P>1 bn Fresh parsley <P>1 tablespoon Paprika <P>1 tablespoon Salt <P>1 tablespoon Black pepper <P>2 tablespoons Chopped garlic <P>1 quart Water <P><P>Preheat oven to 350F. All Vegetables should be coarsely chopped. <P>Rub paprika, salt, pepper, and garlic all over lamb. Set aside. In a= roasting pan, nestle lamb in the center of the vegetables and cook,= uncovered for approximately 20 min (for 4-pound leg) or until top of lamb= is brown. Add water, cover, and cook for 1 1/2 hours for medium done= roast. <P>Makes 5 servings. <P>LAMB SAUCE: <P>Strain Vegetables from roasting pan. Put drippings in a heavy pan. Add: 2 tb tomato paste and 1 quart of water. <P>Simmer for about 15 minutes, skimming grease from top of sauce several= times. <P>Posted by Stephen Ceideberg; September 28 1992. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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