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November menus: two simmering, little-attention suppers for busy fall days. A breakfast built around fresh, firm-ripe pears.

Cozy meals with familiar flavors warm and comfort family members on cool fall days--and have enough flair for informal entertaining too.

For weekends when you plan to be home several hours--watching a football game or working in the yard--put supper on to simmer. Pea soup or braised lamb shanks take several hours to cook, but need little attention. If you make them to serve another night, they reheat well.

On a crisp morning, surprise the family with a wholesome treat of hot baked fruit cobbler topped with whole-wheat biscuits.

Double Swedish soup supper

In Sweden, yellow pea soup is a tradition on Thursday nights. You will find it a delicious soup to serve any brisk evening.

This menu works perfectly into a stay-at-home schedule. Because both the soup and the bread serve 16, they're ideal to cook, then split for two meals. You can store half in the refrigerator for a few days, or freee for a month or two.

Put the peas on to cook at least 3-1/2 hours before serving. Then make the chewy rye bread rings. Trim 1 or 2 bunches of radishes and cut 1 or 2 cucumbers into spears; keep cold until ready to serve.

Offer cheese and butter to go with the bread, and fresh fruit to eat out of hand.

Yellow Pea Soup 1-1/2 pounds (3 cups) dry yellow split peas About 3 quarts water 2 large onions, chopped 3 large carrots, peeled and chopped 1-1/2 teaspoons dry marjoram 3 to 4 pounds smoked ham shanks or hocks Salt Swedish or German (sweet-hot) mustard (optional)

Sort through peas and discard any debris; rinse and drain. Place peas, 3 quarts water, onion, carrots, marjoram, and ham in an 8- to 10-quart pan. Bring to a boil; cover and simmer, stirring occasionally, until peas are soft enough to mash and meat pulls easily from the bone, about 3 hours.

Lift our ham and pull meat off bone. Discard bone, skin, and fat; tear meat into bite-size chunks. Return meat to soup. Add salt to taste. (If made ahead, cool, cover, and chill up to 5 days; or freeze up to 2 months--thaw to use.) Bring soup to a simmer over medium heat, stirring often; soup will be quite thick--thin with water, if desired. Pour soup into a large tureen. Add mustard to individual servings, spooning onto the ham.

Makes about 4 quarts, enough for 16 servings, or 2 meals of 8 servings each.

Swedish Rye Rings 2 envelopes active dry yeast 1/4 cup warm water (110 [deg.]) 2 cups milk 2 tablespoons butter or margarine 2 tablespoons anise seed 1 tablespoon sugar 2 teaspoons salt 4 cups rye flour 3-1/2 to 4 cups all-purpose flour

In a large bowl, mix yeast and water; let stand 5 minutes to soften. In a 1- to 2-quart pan, combine milk, butter, anise, sugar, and salt; heat, stirring often, just until milk reaches 110 [deg.] (butter does not need to melt). Add to yeast mixture.

With a heavy spoon or dough hook, mix in all the rye flour and 2 cups of the all-purpose flour until evenly moistened. Beat in enough or remaining all-purpose flour (1 to 1-1/2 cups) to make a stiff dough.

If mixing by hand, scrape dough out onto a floured board and knead, adding more flour to prevent sticking, until the dough is smooth and elastic, about 10 minutes.

If using a dough hook, beat until dough is smooth and elastic.

Turn dough over in a greased bowl, cover with plastic wrap, and set in a warm place. Let rise until doubled, about 45 minutes.

Punch dough down, knead on an unfloured board to expel air bubbles, then divide dough into 4 equal portions. Pat 1 portion at a time into an 8-inch round on a greased 11- by 14-inch baking sheet (you'll need 2 sheets).

With your fingers, poke a hole in the center of each round; pull equally from each side of the hole to make an opening that is about 2 inches wide; pat the round of bread to keep an even thickness as you work. Keep at least an inch between each round of dough.

Cover rounds lightly with plastic wrap and let rise in a warm place until puffy, 15 to 20 minutes. With a fork, prick breads all over surface. Bake in a 425 [deg.] oven until browned, about 15 minutes. Cool on racks. Serve warm or at room temperature; if made ahead, package airtight and store at room temperature, or freeze to store longer. Break apart to eat. Makes 4 rings; each serves 3 or 4.


lamb shank supper

A mild dry red chili adds mellow heat to lamb shanks as they braise with hominy and onions. A refreshing mint aioli contrasts as a sauce.

Use California (Anaheim) or New Mexican chilies, available in many supermarkets or Mexican stores. If not available, omit the chili for more mildly seasoned lamb shanks.

Lettuce with Avocado and Grapefruit

Lamb Shanks with Hominy and Mint Aioli

Crusty Bread

Lemon Sorbet or Sherbet

Pomegranate Seeds

Merlot or Sparkling Water

As the lamb slowly braises, make the aioli; cut peel and white membrane off the grapefruit and segment for salad. Shortly before serving, complete the salad, adding avocado and grapefruit wedges to torn salad greens; dress with a mustard vinaigrette. Scatter pomegranate seeds over the sorbet for dessert.

Lamb Shanks with Hominy

and Mint Aioli 4 tablespoons salad oil 4 lamb shanks (about 1 lb. each), bones uncracked 1 large red bell pepper, stemmed, seeded, and thinly sliced 1 large onion, thinly sliced 2 cloves garlic, pressed or minced 2 cups regular-strength chicken broth 1 dry California (Anaheim) or New Mexican chili, stemmed, seeded, and rinsed (optional) 2 cans (1 lb. each) white or yellow hominy (or 1 of each), drained 1 tablespoon each cornstarch and water Sauteed kale (recipe follows) Fresh mint sprigs (optional) Mint aioli (recipe follows)

Pour 2 tablespoons of the oil in a deep 12- to 14-inch frying pan or a 5- to 6-quart pan and place over medium-high heat. Add lamb shanks, 2 at a time, and brown, turning often. Lift out of pan and add red bell pepper slices; stir until limp. Remove pepper slices from pan and set aside.

Add another 2 tablespoons oil to pan with onion and garlic; stir until onion is limp. Return lamb to pan and add broth and chili. Bring to a boil, then cover and simmer for 1-1/2 hours. Turn lamb shanks over (if using a 5- to 6-qt. pan, redistribute shanks, so ones on bottom are now on top) and add hominy to pan. Cover and simmer until lamb is very tender when pierced, about 1 hour longer.

Lift out lamb shanks and keep warm in serving dish. Add red bell pepper to pan. Stir together cornstarch and water; pour into pan juices. Stir over high heat until sauce boils and thickens. Spoon sauce over lamb. Spoon sauteed kale alongside. If desired, garnish serving dish with mint sprigs. Offer mint aioli to spoon onto individual servings. Makes 4 servings.

Sauteed kale. Trim off and discard tough ends of 1 pound well-rinsed kale. Discard yellow or wilted leaves. Cut leaves crosswise into 1-inch-wide strips. Place a 10- to 12-inch frying pan over high heat. Add 2 tablespoons salad oil and kale. Stir, adding 3 tablespoons water, until kale is wilted and bright green, 2 to 3 minutes. Add salt to taste.

Mint aioli. In a blender, combine 1 or 2 cloves garlic, 1/4 cup minced fresh mint or dry mint, and 1/2 cup mayonnaise. Whirl until blended.

Cobbler breakfast

Top gingered pears with whole-wheat biscuits and bake for a breakfast treat.

Breakfast Pear Cobbler

Hot Coffee or Herbal Tea

This cobbler is best freshly made. Assemble it and let bake while you get dressed.

Breakfast Pear Cobbler 2/3 cup firmly packed brown sugar 1-1/2 tablespoons cornstarch 1 teaspoon ground ginger 6 cups peeled, cored, and sliced firm-ripe Bosc or Anjou pears (4 to 5 large pears) 1-1/2 tablespoons lemon juice Whole-wheat or all-purpose flour Biscuit dough (recipe follows) 1 tablespoon melted butter or margarine 1 teaspoon cinnamon sugar 1 cup orange-flavored yogurt

In a large bowl, stir together sugar, cornstarch, and ginger. Add pears and lemon juice; mix together. Divide pear mixture between 4 ramekins (each about 1-1/2 cup capacity) or put in a shallow 1-1/2 quart baking dish.

On a floured board, pat biscuit dough into a 1/2-inch-thick round. Using a 2-1/2- to 3-inch cooky cutter, cut out 4 rounds. (If necessary, push scraps together to form the fourth round.) Place a biscuit on top of each ramekin, or all the biscuits slightly apart on single baking dish. Brush each biscuit with melted butter and sprinkle with cinnamon sugar.

Bake in a 450 [deg.] oven for 10 minutes; then reduce heat to 400 [deg.] and continue baking until fruit is bubbly in center, 15 to 20 minutes more for ramekins, 25 to 30 minutes for large dish. Serve hot or warm, with orange-flavored yogurt to spoon onto each portion. Makes 4 servings. --Betsy Friedman, Menlo Park, Calif.

Biscuit dough. In a food processor or bowl, stir together 1 cup whole-wheat flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Add 1/3 cup butter or margarine; whirl or cut in butter with pastry blender until mixture resembles coarse cornmeal. Pour in 1/3 cup milk; whirl or stir just until evenly moistened. Gather dough into a ball.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Nov 1, 1985
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