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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 8, 1961)
" ( I v. fa : Yv r , - "-" i" i mw"1 Jr. SOS. IS. V? ry. This stew is flavored with a pleasing combination of herbs and lemon to highlight the Iamb and vegetables. Family Weekly Cookbook j MELANIE DE PROFT, Food Editor OlD-COUNTtY FAVORITES MOUOHT TO AMERICA LONO AOO FROM OAV, rut, MUSIC4.0V1NO HUNOART 151 hoarty, old-world rsaitsrplKoi in The Hungarian Cookbook J ult reading (hit colorfully lllgttratad cookbook, youH fcaaglno Ihn hoavonly oroma and rich flavor ol Appl $frudl, cararaol loppod Dobol Tort, buttery lova Uttors, Cnickon Paprika and, of caurao . . . ahl . . . losty Ooulath. YOURS FOR ONLY 50 EACH Fatrpaid TOl FAMILY WIIKLT ROOKS IS) N. Michigan Av Chicago I, IN. Ilil, ITiESPaal Endostd find $ for which please V . . fond m postpaid copin of "THs Hungarian lookBoet" g w soot. (Satisfaction gvarantood or nionoy ro-fwndsd.) Name , Address City & State Print or Writ laslkly Family Weekly, January 1, 1MI Lamb Stew to prepare: 30 min. to cook: about 1 hrs. 2 lbs. lamb stew meal, cut In 2-lru pieces 2H teaspoons salt 'A teaspoon black pepper 1 small bay leaf J4 teaspoon sweet basil teaspoon marjoram Vi teaspoon savory 1 small clove garlic, crushed in a garlic press 1 teaspoon grated lemon peel 3 tablespoons lemon juice 2 tablespoons brown sugar 2 lbs. potatoes, diced (about 4V4 cups) 1 lb. carrots, sliced 1 in. thick (about 2 cups) 2 large onions, sliced (about 2 cups) 3 stalks celery, cut in 1-in. slices (about 1 cup) 1 10-oc pkg. frozen green peas 1. Combine the lamb with the next nine ingredi ents in a large, heavy kettle or sauce pot; add water to cover. Set over medium heat and bring to boil ing; cover tightly, reduce heat, and simmer 45 min., or until lamb is almost tender. If necessary, chill to remove excess fat from surface. 2. Stir the brown sugar, potatoes, carrots, onions, and celery into mixture in kettle; cover and bring to boiling. Cook over low heat 35 to 45 min., or until vegetables are tender; add the frozen peas 15 min. before end of cooking time. 6 to 8 servings Rich, Hearty, and Fit for a Party Cream of Navy Bean Soup o riiitiHO TO PREPARE AND COOK: ABOUT lVz HRS. (allow time for soaking beans) 2 cups navy (pea) beans 5 cups quick beef broth (use 5 beef bouillon cubes and 5 cups hot water) 2 cups chopped onion 3 tablespoons butter or margarine 3 tablespoons flour 2 cups milk 1 cup cream Vz teaspoon seasoned salt Y teaspoon black pepper V teaspoon paprika 1. Wash beans and soak overnight in water to cover. 2. Drain beans and put into a large, heavy sauce pan. Add the broth and onion to the saucepan; stir well. Cover and simmer until beans are soft and mushy, about 1 hr. 3. Force bean mixture through sieve or food mill and set aside. 4. Heat 3 tablespoons butter in a large saucepan. Stir in the flour and cook until mixture bubbles and browns lightly. Remove from heat and add the milk gradually, stirring constantly. Return to heat, continue to stir, bring rapidly to boiling, and cook 1 to 2 min. longer. 5. Stir in the bean puree, cream, seasoned salt, pepper, and paprika. Heat thoroughly,. stirring con stantly. Garnish with minced parsley and serve with generous amounts of crumbled bacon or well-browned croutons. About 2 qts. (Continued)
