Project Night Cooks

Originally from Ellen K. Watson, Moscow Idaho.  Was given to me by my Aunt Anne Recipe note:   A hearty molasses and spice flavor permeates this top-rated lentil stew Roxane’s note: I got this recipe from my Aunt Anne Neal.  She gave me three recipes: Shipwreck Casserole, this one, and Country Pie, after we had Ned & Anne over for dinner  early in our marriage  and I hadn’t timed the cooking very well. I think I had cooked thick pork chops and they took a long time to get to temperature, so we had to wait a bit for dinner.  So as any aunt and mother would do, she offered her young niece some handy recipes.  I have started by cooking the sausages and vegetables first  then dumping in the lentils, water, and the rest of the ingredients then cooking for 50 minutes because I was lazy and didn’t want to dirty too many dishes . I should see if there’s some improvement if the sausage and tomatoes only cooked in the last 15 minutes.  Also...

From the Seattle Times (Associated Press) Served at the August 2014 Project Night in Terry's lovely backyard Note:   Terry used all lamb not half lamb/half turkey.  And of course it was delicious. Servings 4 Prep time: 15 minutes Cook time 25 minutes Lamb Kofta Olive oil cooking spray 2 slices day-old crusty white bread, toasted 1 medium yellow onion, quartered 1/2 cup loosely packed fresh flat-leaf parsley 1/4 cup loosely packed fresh mint 2 cloves garlic 1/2 teaspoon cumin 1/2 teaspoon cinnamon 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon grated fresh ginger 1/2 tablespoon Thai red curry paste 1 large egg 1/2 pound ground lamb 1/2 pound ground turkey 4 large round pita breads 2 medium tomatoes, diced Place an oven rack in the center position of the oven.  Preheat the oven to broil.   LIghtly coat a rimmed backing sheet with olive oil cooking spray. Place the bread in a food process...