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Lamb Hash Lyonnaise

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      Title: LAMB HASH LYONNAISE
 Categories: Other meat
      Yield: 4 Servings
 
    1/2 c  Onions; minced
      2 tb Butter or margarine
      1 c  Tomato sauce; canned
      1 c  Lamb gravy; (leftover)
      1 tb Chopped parsley
    1/2 ts Salt
    1/2 ts Pepper
    1/8 ts Marjoram
    1/8 ts Tarragon
    1/8 ts Dill
    1/8 ts Thyme
    1/8 ts Garlic powder
      3    Cooked lamb; (leftovers)
 
  Recipe by: Howard Mann  Saute the onions in
  the butter until limp. Add the tomato sauce, gravy, par and
  seasonings and simmer, covered, for 5 minutes. Put the lamb through
  the fine blade of a meat grinder (food processor  would probably do
  the trick) combine with the above mixture. Blend well and transfer to
  a lightly oiled baking dish.
  
  If the lamb mixture is not for immediate use,cover, cool, refrigerate
  and t freeze. Store up to 1 month) Otherwise, put the dish in a 425
  degree oven f 30 minutes while you make 2 cups of mashed potatoes.
  Remove the dish, reduc the oven temperature to 350 degrees, top the
  lamb with the mashed potatoes, sprinkle with about 2 tablespoons of
  grated Romano, Parmesan or Cheddar cheese, return to the oven and
  bake for about 20 minutes.
  
        4    Servings.
  
  NOTES: We had a fair bit of roast lamb over after a family Easter
  dinner and thoug we would try a "Leftover" recipe. This is what we
  did and it made quite an acceptable dinner. The recipe below,which
  came from Hazel Meyer's Freezer Cook Book, just invites
  improvisation. (For instance, we had no lamb gravy and used some beef
  Oxo dissolved in hot water). This may have been done before on this
  List but, if not, perhaps we might get some postings on what do do
  with leftovers of various kinds of meat? The cook book we have has
  other leftover recipes and, if there is interest,we could post them
  from ti to time.
 
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