Irish Lamb with Vegetable Stew

Lamb and winter vegetables always make a hearty and healthy stew.

Ingredients:

2 Tbsp. vegetable oil
1 to 1-1/2 lbs. lamb for stewing, cubed
2 cups beef broth
1 cup water
1 cup dry red wine
2-3 garlic cloves, minced
1 Tbsp. fresh thyme, chopped
1 Tbsp. parsley, chopped
1/2 tsp. black pepper
1 bay leaf
2 cups peeled, seeded, and sliced butternut squash
2 parsnips, peeled and sliced
2 potatoes or 1 regular potato and 1 sweet potato, chopped
2 celery ribs, sliced
1 large onion, chopped
2 Tbsp. all-purpose flour/corn starch

Preparation:

1. Heat oil in a large saucepan, and brown the lamb meat on all sides.
2. Drain fat and stir in the beef broth and red wine.
3. Season with garlic, thyme, parsley, pepper and bay leaf.
4. Bring the mixture to a boil. Reduce heat, cover, and simmer for 30 minutes.
5. Add in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender.
6. In a small bowl, blend flour/corn starch with water.
7. Gradually stir in 1/2 cup of the hot broth.
8. Blend mixture into the stew in the saucepan.
9. Remember to remove the bay leaf then continue to cook, stirring until thickened.
Serves: 6

Finnish Pancake

Finnish Pancake (Pannukakku) Ingredients: 6 Tablespoons butter 5 eggs room temperature 1-1/4 cups milk 1-1/4 cups flour Powdered sugar Nutmeg 1 cup plain yogurt

Directions: Preheat oven to 425 degrees for 10 minutes. Put 1-1/2 Tablespoons butter each in four 6-inch cast-iron frying pans and heat pans in oven while you mix batter. Break eggs into blender, blend, and then slowly add milk while continuing to blend. Gradually add flour 1/4 cup at a time; blend 2 minutes. Butter should now be brown and bubbly. Carefully remove pans from oven and put a scant cup of batter in each pan. Bake 18 to 20 minutes. Carefully remove pancakes from oven to plates and sprinkle with powdered sugar and nutmeg. Serve with Apricot Sausage Compote and plain yogurt. Serves: 4 This recipe was located on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Crock Pot Rustic Beef Stew

Crock Pot Rustic Beef Stew

Ingredients:
1-1/2 pounds beef stew meat, cut into 2 inch chunks
1/2 teaspoon freshly ground pepper
1-1/2 teaspoons paprika
1 teaspoon garlic powder
2 onions, cut into chunks
4 medium - large potatoes, cut in quarters
2 carrots, cut into chunks
Note: During the last 1/2 hour of cooking, you can add 1 leek that has been thoroughly rinsed and roughly chopped.
1 cup beef broth or water
Note: You can also add 1/3 cup of red wine
2 - 3 tablespoons A1 or Heinz 57 sauce
1 tablespoon cornstarch
3 tablespoons water

Directions:
Sprinkle beef with pepper, paprika and garlic powder.
Place in a crock pot with the onion, potato and carrots.
Add beef broth / water and steak sauce.
Cover and cook on LOW for 8 - 9 hours or until tender.
Turn to HIGH.
Dissolve cornstarch in water and add to the meat mixture.
Cover and cook on HIGH for 20 minutes or until slightly thickened.

I'm Giving You 'Muffin' For Christmas

I'm Giving You 'Muffin' For Christmas

Needed:
1 dishtowel
1 package muffin mix & gift tag
1 wooden spoon


To do:
Fold dishtowel & place wooden spoon on folded towel. Place muffin mix package on utensil.Tie all together with a ribbon or raffia and attach a tag.
The gift tag should read:

"I'm Giving You 'Muffin' For Christmas"

Jello Cake Mix in a Mug - Gift Idea

Jello Cake Mix in a Mug

1/3 cup any flavour cake mix
1 Tbsp. any flavour Jell-o
Measure the above ingredients into small Ziploc baggie, seal & shake to combine.
Combine the following into a small baggie & label as Glaze Mix:
2 Tbsp. confectioners' sugar
1/2 tsp. Jell-o
Place in a mug lined with tissue/parchment paper & attach a tag & small wire whisk with ribbon.

Attach Tag:

Empty mix into mug and add 2 tsp. oil, 1 Tbsp. Water & 1 egg white. Whisk WELL.
Microwave on high for 2 minutes. In the meantime, mix glaze while cake is cooking by adding a couple drops of water to the glaze mix (mix it right in the bag!) snip off a corner and squeeze gently onto your cake.

Manicotti Stuffed With Spinach

	This is a wonderful Manicotti recipe, especially if you are watching your caloric intake. Prep:60min Cook:105min Servings:4	Lor

Ingredients:

10 manicotti shells
1 6-oz. can tomato paste
1 can / jar tomato sauce
a dash of hot sauce
1-1/2 cups water or half water and half reduced sodium chicken or vegetable broth
1 onion, finely chopped
4 garlic cloves, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. pepper
2 10-oz. packages frozen chopped spinach
1 16-oz. carton low-fat cottage cheese(no salt is necessary because it's in the cottage cheese)
1/2 cup Parmesan cheese, grated
a pinch to 1/4 tsp. ground cumin (optional)
Pepper to taste
Nonstick cooking spray such as PAM
1-1/2 Tbsps. fresh parsley, chopped

Directions:

Cook manicotti shells according to package directions, omitting salt.
Drain and set aside.
Combine next 9 ingredients.
Cover and cook sauce over low heat for approximately 1 hour.
Cook spinach according to package directions, omitting salt.
Remove spinach with a slotted spoon and drain on paper towel, squeezing until almost all the moisture is squeezed out.
Combine spinach, cottage cheese, Parmesan cheese and cumin in a bowl.
Stuff manicotti shells with spinach and cheese mixture and arrange in a 13 x 9 x 2 inch baking dish coated with cooking spray.
Pour tomato sauce over manicotti.
Bake at 350° F for 45 minutes.
Garnish with parsley.

Polski Meat ,Veggies And Potatoes

	This is a recipe that my Mother-in-law sometimes made and I continue to prepare it. Prep:25min Cook:60min Servings:4	Lor

Ingredients:

8-10 inch piece of kielbasa (I use turkey kielbasa but my Mother-in-law used pork), cut into approximately 1-1/2 inch chunks
4 potatoes, peeled, cut into 1-1/2 inch chunks and boil but not completely
Note: It is not necessary to cook the potatoes but I prefer them that way. Make certain they are drained well.
3 Tbsp. olive oil but vegetable or corn oil is fine
1 large onion, coarsely chopped
* I sometimes add chopped celery.
2 garlic cloves, finely chopped / minced
1 green bell pepper, cut into 1 inch chunks
1 red / orange bell pepper, cut into 1 inch chunks
1/2 teaspoon salt or 1/2 tsp. Mrs. Dash
1/2 teaspoon black pepper
parsley to garnish

Directions:

Place cut pieces of kielbasa into a large frying pan and cook on medium heat for approximately 15 minutes. Remove the cooked kielbasa to a plate and set aside.
Place oil in the same frying pan and heat over medium-high heat.
Add onions and potatoes and cook for 15-20 minutes, stirring occasionally.
Reduce heat to medium and stir in bell peppers, garlic, salt / Mrs. Dash and pepper.
Cover, and cook for10 minutes.
Return kielbasa to the frying pan, cover, and cook for 15-20 minutes.
I like to garnish this meal with freshly chopped parsley.

Scottish Oat Scones

	This is a delicious Oatmeal Scone recipe from the people at Quaker® Oats! Prep:25min Cook:12min Servings:10	Lor

Ingredients:

1-1/2 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt (optional)
8 tablespoons (1 stick) margarine or butter, chilled and cut into pieces
1/2 cup currants, diced dried mixed fruit, dried cranberries or dried blueberries
1/3 cup milk
1 egg, lightly beaten
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon

Directions:

Heat oven to 400°F.
Lightly grease cookie sheet.
In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well.
Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in currants. In small bowl, combine milk and egg; blend well.
Add to dry ingredients all at once; stir with fork just until dry ingredients are moistened. (Do not over mix.)
Turn dough out onto lightly floured surface and knead gently 8 to 10 times.
Roll or pat dough into 8-inch circle about 1/2 inch thick.
Sprinkle with combined remaining 1 tablespoon sugar and cinnamon. Cut into 10 wedges and place on cookie sheet.
Bake 12 to 15 minutes or until light golden brown.
Serve warm.
Nutrition Information:
Calories: 220, Calories from Fat: 90, Total Fat: 11g, Saturated Fat: 2g, Cholesterol: 20mg, Sodium: 220mg, Dietary Fiber: 2g, Protein: 4g