*  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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