Ingredients:

4 tbsp.. oil
4 lbs. boneless lamb, well trimmed and cubed
2 large onions, thinly sliced in rings
2 tsp. cinnamon
1/2 tsp. black pepper
2 cups raw rice
1 cup golden raisins
2 tsp.. salt
1 can condensed consomme, or
10 1/2 oz. water+3 bouillon cubes or powder
2 cups water
1/4 cup lemon juice
1 cup (or more) blanched, slivered almonds, toasted
3 tbsp. chopped fresh parsley to garnish

Procedure:

Heat about 1/3 oil in large skillet. Saute 1/2 the lamb over very high heat just until browned. Remove lamb to large bowl lined with paper towels to drain. Drain excess fat from pan. Repeat with more oil and remaining lamb. Lower heat to medium. Saute onion, cinnamon, and pepper in remaining oil in same skillet until onion is tender. Lightly oil 2 1/2 quart casserole. Layer rice, raisins, lamb, and onions twice. Sprinkle top with salt. Mix together consomme and water and pour over top. Cover. Bake at 400 degrees F. for 50 minutes. Remove cover. Sprinkle with lemon juice and almonds. Bake 10 minutes longer uncovered. Arrange parsley around periphery of casserole before serving.

Ingredients:

1/3 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla
1/2 teaspoon orange zest
1/4 teaspoon almond extract
1/4 teaspoon salt
1 cup Bing cherries, halved and pitted
1/2 tablespoon unsalted butter, cut into bits
vanilla ice cream as an accompaniment if desired

Procedure:

Preheat the oven to 400 deg. F. In a blender blend together 1/3 cup of the sugar, the flour, the eggs, the milk, the vanilla, the zest, the almond extract, and the salt until the custard is just smooth. Arrange the cherries in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish. Pour the custard over the cherries, and. Bake the clafouti in the middle of the oven for 20 to 25 minutes, or until the top is puffed and springy to the touch. Sprinkle the top with the remaining 1 tablespoon sugar and dot it with the butter
Broil the clafouti under a preheated broiler about 3 inches from the heat for 1 minute, or until it is browned. Serve the clafouti with the ice cream.

Ingredients:

3 cups hot cooked couscous or rice (cooked as directed on package)
1 tablespoon olive or vegetable oil
1/4 cup coarsely ground almonds
2 garlic cloves, minced
8 chicken thighs, skin removed
1 cup Old El Paso Garden Pepper or Thick ‘n Chunky salsa
1/4 cup water
2 tablespoons dried currants
1 tablespoon honey
3/4 teaspoon cumin

Procedure:

While couscous is cooking, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden-brown. Remove almonds from skillet with slotted spoon; set aside. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned; turning once. In medium bowl, combine salsa and all remaining ingredients; mix well. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is fork-tender and juices run clear, stirring occasionally. Stir in almonds. Serve chicken mixture with couscous.