Stuffed Zucchini

12-14 zucchini, 6" in length at most
1 onion
1 c uncooked rice
1 lb lamb ground
1/8 t cinnamon
salt & pepper
3 large tomatoes (or 1 can stewed tomatoes)

Core the zucchini to 1/2 inch of the edge, or so.  Saute the onion until transparent.  Mix the lamb, uncooked rice, and salt and pepper, with the onion.  Add 1/2 the tomatoes to the mixture.  Fill the zucchini.  Cover with the remaining tomatoes.  Barely cover the whole dish with water and cook until the lamb and rice are cooked.  Or, put some water in the dish (1/2" or so), cover and bake in the oven for awhile.

Zucchini Soup

3-4 zucchini
4-5 shallots, chopped
1 1/2 T butter
1 1/2 T oil
1 t curry (+ more as needed)
1 1/2 c chicken broth/bouillon
1/2 c half & half
salt & pepper
sour cream (for garnish - optional)
chives (for garnish - optional)

Peel & slice the zucchini.  Saute with the shallots in butter and oil until transparent.  Add curry, chicken broth, and half & half.  Blend in a blender.  Season to taste.  Can be served hot or cold.

Spinach and Meat Pies

Time consuming, but great for picnics.

Dough:

1 cake/package yeast
1 T sugar
6 c flour
2 t salt
2 c water (lukewarm)
1/3 c milk

Dissolve yeast in 1/2 c water with the sugar.  Let double in size.  Place flour and salt in a bowl, make depression.  Mix remaining water, milk, and yeast mixture and pour into flour.  Knead until smooth, dipping hands in water as necessary.

Cover, let rise until double in bulk (2-4 hours).  Punch down and use as directed.

Meat pies

1 lb lamb
2 medium onions, chopped
1/2 c. pine nuts
1/8 t cinnamon
salt & pepper

Mix all ingredients.  Roll out dough (about half a full recipe) into 4" rounds.  Place T of meat mixture on each round.  Fold sides down, forming a triangle, but leaving the center open so meat cooks well.

Bake at 400 F for about 20 min.

Spinach pies

2 bunches fresh spinach
1 bunch green onions
1 medium dry onion
1/8 t allspice
salt & pepper
3/4-1 c lemon juice
1/2 c olive oil
pomegranate (optional)
raisins (optional)

Chop spinach, green and dry onions.  Combine all ingredients.  Roll out dough into 4" rounds.  Place T of spinach mixture in center of each round (if touches the edges, they will not seal).  Fold sides down, forming a triangle.

Bake at 400 F until golden brown.