Global kitchen: armenia

Lima Bean And Spinach Salad
Ingredients
1 package Baby Lima Beans — cooked and cooled

1/3 cup Olive Oil
1 bunch Spinach — torn
1 cup Walnuts
3 cloves Garlic
3 tablespoons Red Wine vinegar
1/4 cup Parsley — finely chopped
1/2 teaspoon ground Coriander
1/2 teaspoon ground Red Pepper
1 Lemon Juice
Salt And Pepper — to taste

Method
Toss beans with olive oil in salad bowl, set aside. In processor, combine walnuts, garlic and vinegar until smooth. Combine all ingredients. Cover, chill one hour. Serve.

Stuffed Meatloaf
Ingredients
3 tablespoons Unsalted Butter
1 large Onion — finely chopped
3 slices White Bread — crusts removed
1/3 Cup Milk
1 3/4 pounds ground beef
2 large eggs — lightly beaten
1/4 cup ice water
2 tablespoons Sour Cream
salt and pepper — to taste
4 medium eggs, hard-boiled — finely chopped
1/2 cup Scallion — finely chopped
4 tablespoons unsalted butter — melted
2 tablespoons mayonnaise
1/3 cup dry bread crumbs
1 teaspoon Sweet Paprika
1/2 teaspoon Hot Paprika
Method
Saute onion in butter for about 12 minutes until lightly coloured. Soak bread in milk for 10 minutes. Squeeze bread to remove excess milk. Crumble bread and discard milk. Add beef, onions, eggs, ice water, sour cream, salt and pepper. Knead until blended. Set aside. Preheat oven to 375 degrees. In a second bowl, combine eggs, scallions, and melted butter. Season with salt and pepper. Spread meat loaf mixture out on a large piece of waxed paper. Spread stuffing over meatloaf mixture. Leave an inch border on all sides. Roll up like a jelly roll, starting on one long side. Peel back wax paper as you roll. Place seam side down on prepared baking sheet. Spread with mayonnaise using rubber spatula. Sprinkle generously with bread crumbs, sweet and hot paprikas. Bake one hour, cut into thick slice and serve at once.