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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)