Walter Cronkite's Lamb Shanks and Browned Rice
1 tablespoon vegetable oil
4 large lamb shanks, cracked
2 teaspoons paprika
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
2 large tomatoes, peeled and quartered
1 1/2 cups water
8 small carrots, peeled and cut in 2-inch pieces
Heat vegetable oil in a casserole-skillet. Season shanks with paprika, salt and pepper. Brown shanks on all sides in heated oil over medium heat. Add tomatoes, water, and bake uncovered in a preheated 350 degree F. oven 30 minutes. Turn shanks, bake 30 minutes longer.
Add carrots, cover, and bake at 375 degrees F. 30 minutes longer or until carrots and meat are fork-tender. Remove lamb and carrots to a heated platter.
Skim off excess fat. Stir small amount of flour into a little water to form a smooth paste. Stir into the pan juices in the casserole-skillet, cook over low heat, stirring often. Serve over browned rice. Serves 4.
Walter Cronkite's Meatloaf
1 pound lean ground beef
1 pound lean ground pork
1 large yellow onion, chopped
1 green pepper, chopped
2 tablespoons minced parsley
1 cup bread crumbs (or crushed corn flakes)
About 1 1/4 cups warm milk
1 beaten egg
1/8 teaspoon paprika
1 teaspoon salt
1/16 teaspoon freshly ground pepper
5 ounces sharp Cheddar, cut in 1-inch cubes
6 slices bacon
Mix together all the ingredients except the cheese and bacon. Add enough milk to form a loose-textured mixture. Line a baking dish with aluminum foil. Form meat into loaf, burying the cheese cubes at regular intervals throughout the loaf. Place in baking dish, cover outside with bacon slices. Bake in preheated 350 degree F. oven 1 hour. Serves 8.