Christmas Recipe 2009

Lamb Chops Provencal (taken from Peace Meals by the Houston Junior League)

3 Tablespoons olive oil, divided
2 cups thinly sliced sweet onions
4 or 5 vine-ripened tomatoes, cut into 1/4 inch slices, seeds removed
Coarse salt and freshly ground pepper
1/2 teaspoon fresh chopped rosemary
1/2 teaspoon fresh chopped thyme
1/2 cup freshly grated Parmesan cheese
1 1/2 pounds Yukon Gold potatoes, cut into 1/8 inch slices
6 medium lamb chops, trimmed of fat

Preheat the oven to 450 degrees F. Lightly coat a 9 by 13 inch baking dish with cooking spray and set aside. Heat 2 tablespoons of olive oil on a large skillet over medium-low heat. Add the onions and cook until translucent, stirring occasionally, about 5 minutes. Remove from heat and add the tomatoes and 1/4 teaspoon of salt. Stir to combine being careful not to break up the tomatoes.
In a small bowl, combine 1/4 teaspoon of salt, 1/8 teaspoon of pepper, the herbs and cheese. Spread half of the onion and tomato mixture in the bottom of the reserved baking dish; top with half of the potato slices. Sprinkle half the herb mixture over the potatoes. Repeat the layers ending with the herb mixture. Cover the dish with foil and bake for 30 minutes.
Meanwhile, season the lamb chops with salt and pepper. Heat the remaining tablespoon of olive oil in skillet over medium. Add the chops and brown, about 3 minutes per side. Remove the lamb chops from the skillet and add to the dish in the oven, placing on top of potatoes. Remove and discard the foil. Continue cooking until the potatoes are fork tender and the cheese is lightly brown.

This was our super yummy Christmas dinner.

Sugar Cookies

1 1/3 c. shortening

1 1/2 c. sugar

2 eggs

1 tsp. vanilla

1 tsp. zest of orange

4 c. flour

3 tsp. baking soda

1/2 tsp. salt

8 tsp. milk

Mix together dry ingredients (flour, sugar, baking soda, salt).

Mix together shortening , eggs, vanilla, zest of orange and milk.

Mix egg mixture with flour mixture, adding a little at a time until you have a firm dough.

Roll dough into a log and wrap in wax paper. Chill for 1 hour.

Roll out dough on a lightly floured surface until about 1/4 - 1/2 inch thick. Use cookie cutters to make shapes with dough.

Place on cookie sheet and bake at 375 degrees for 12 minutes. When cookies have cooled, decorate with icing.

Icing recipe:

Mix 1/2 stick butter (room temperature, 1 pkg. of powdered sugar and 2-3 tablespoons of milk. Add food coloring for different colors.