*  Exported from  MasterCook II  *
 
                     Second Time Around, Lamb and Beet Salad
 
 Recipe By     :COOKING MONDAY TO FRIDAY SHOW # MF6663
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        4  medium        beets, -- boiled in their jackets
                         Mayonnaise to taste; Indian chutney or pickle
        1  teaspoon      each of grated ginger and garlic
       10  ounce         package thawed frozen “petite” peas
        2  tablespoons   chopped mint
        2  cups          leftover lamb, -- fat removed, cubed
                         Salt and freshly grated pepper
        4                oranges, -- cut into supremes
                         Mint for garnish
 
 
 Peel the beets and slice thinly. In a mixing bowl combine the mayonnaise,
 chutney or pickle, grated ginger and garlic. Add peas and mint and season
 with salt and pepper. Stir in lamb and season again. Make a ring of
 alternate slices of beet and orange and center meat salad inside; garnish
 with mint
 
 Yield: 4 servings
 
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