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Roast Leg of Lamb

6 cloves garlic
7 (3- to 4-inch) sprigs fresh rosemary
5 anchovy fillets
1 (5- to 6-pound) semi-boneless, frenched leg of lamb
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil

Cut garlic "studs" by cutting the cloves into thick slices and then cutting the widest slices in half or into thirds. Separate the rosemary sprigs into individual bunches of leaves. Cut the anchovy fillets into small (roughly one-fourth inch) pieces.

Stud the lamb; starting at the wide, hip end of the lamb, poke a small sharp knife about one-half inch deep into the leg. Give the knife a twist to create an opening. Press a piece of anchovy fillet into the hole. Next, press a rosemary sprig into the hole. Finally, press the garlic stud into the hole, securing the rosemary. A tuft of rosemary and a tip of garlic may protrude from the hole.

Repeat at regular 1 1/2 - to 2-inch intervals for the length and breadth of the leg, except those places where the bone is so close to the surface you can't insert the knife.

Season the lamb generously with salt and pepper and rub with olive oil. Leave on a platter at room temperature for at least an hour before roasting. Meanwhile, heat the oven to 450 degrees.

Place the lamb on a rack in a roasting pan. When the oven is ready, roast for 20 minutes, then reduce the heat to 325 degrees. Cook until a meat thermometer inserted deep into the leg reaches 130 degrees, 75 to 90 minutes.

Remove the lamb to a carving board and tent it loosely with foil. Let it rest for at least 15 minutes before carving.

Servings: 8 to 12

Recipes Inspired in Grandma's Kitchen

Everyone has something they do well and for me, it's cooking and baking. I can remember when I was about 4 years old sitting on a red stool in my Grandmother's kitchen watching her make Strawberry Jam. I can still see her in my mind as she showed me (as if every 4 year old should know how to make jam) how to tell when the jam was done by the way it dripped off the spoon.

Extra good cooking (and baking) was an everyday occurrence as I was growing up. But without a doubt my sister and 5 brothers were accustomed to good cooking and baking. We all agree the best of the best were the Cinnamon Rolls our Grandmother made, no matter what, every Saturday morning of her life. It was one of those old family recipes that was made with a little bit of this and a little bit of that and flour till it felt right. Some family favorite recipes come from my Great Grandmother, especially the Chili Sauce and Molasses Cookies recipes. Mom was my teacher, giving me many of the basics I use today and so much more. In my family, I guess it just comes naturally. And so it is, I invite you to:

Stroll down Main Street and browse through the restaurants and shops. Cooking has been a passion for me for many years now and I would like to share my adventure of cooking with you. My hope is that you will find recipes that will be to your liking, recipes that could be served at a family outing, when friends come to visit, holiday time or any time of day.

Mary Ellen

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Salmon in Maple Marinade

2 pounds skinless salmon fillet
2 tablespoons grade B maple syrup (or any real maple syrup)
2 tablespoons ponzu soy sauce OR 1 tablespoon soy or tamari soy sauce
1 tablespoon lemon juice
4 green onions, finely chopped

Rinse fish, pat dry. Combine maple syrup and ponzu or soy sauce and lemon juice in a sealable bag, shake to blend. Add fish, seal bag, shake to coat and refrigerate overnight or for at least 8 hours.

Pour half the marinade in a frying pan, add fish, turning to coat completely, and drizzle on remaining marinade. Cover pan and cook over medium heat until opaque (9-10 minutes: fish should have internal temperature of 136 degrees). Serve warm or cold, garnished with green onions.

Serves 4 with leftovers.

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Quick Turtles

1 1/2 cups pecan halves
1 pkg. (14 ozs.) vanilla caramels
5 bars milk chocolate candy bars (1 1/2 oz. each), broken into squares

Arrange pecans in clusters of 3 or 4 halves, 2 inches apart on a greased baking sheet. Top each cluster with one un wrapped caramel, slightly flattened.

Bake at 300 degrees for 7 minutes or until caramels soften. Remove to waxed paper. Flatten caramels with spatula; top each candy with 1 milk chocolate bar square while still warm. Spread chocolate when melted. Refrigerate a few minutes until chocolate hardens.

Yield: 4 dozen turtles

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