MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gyro Soup
Categories: Lamb/mutton, Vegetables, Wine, Herbs
Yield: 6 servings

2 lb Ground lamb
5 c Water
14 1/2 oz Can diced tomatoes;
- undrained
1 md Onion, chopped
1/4 c Red wine
6 cl Garlic; minced
3 tb Minced fresh mint
+=OR=+
1 tb Dried mint
1 tb Dried marjoram
1 tb Dried rosemary; crushed
1 1/2 ts Salt
1/2 ts Pepper

OPTIONAL TOPPINGS: Plain Greek yogurt and crumbled feta
cheese

In a large skillet, cook and crumble lamb over
medium-high heat until no longer pink, 8-10 minutes.
Using a slotted spoon, transfer lamb to a 4- or 5-qt.
slow cooker. Stir in water, tomatoes, onion, wine,
garlic, herbs, salt and pepper.

Cook, covered, on low until flavors are blended, 6-8
hours. Serve with toppings as desired.

Bridget Klusman, Otsego, Michigan

Makes 6 servings (2-1/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Gyros
Categories: Poultry, Vegetables, Citrus, Herbs, Squash
Yield: 2 Servings

1/4 c Lemon juice
2 tb Olive oil
3/4 ts Minced garlic, divided
1/2 ts Ground mustard
1/2 ts Dried oregano
1/2 lb Boned, skinned chicken; in
- 1/2" strips
1/2 c Chopped peeled cucumber
1/3 c Plain yogurt
1/4 ts Dill weed
2 Whole pita breads
1/2 sm Red onion; thin sliced

In a large resealable plastic bag, combine the lemon
juice, oil, 1/2 teaspoon garlic, mustard and oregano;
add chicken. Seal bag and turn to coat; refrigerate for
at least 1 hour. In a small bowl, combine the cucumber,
yogurt, dill and remaining garlic; cover and refrigerate
until serving.

Drain and discard marinade. In a large nonstick skillet,
cook and stir the chicken for 7-8 minutes or until no
longer pink. Spoon onto pita breads. Top with yogurt
mixture and onion; fold in half.

Taste of Home Test Kitchen, Milwaukee, Wisconsin

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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