Herald and news., January 08, 1961, Page 22, Image 22

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This stew is favored with a pleasing combination of herbs and lemon to highlight the lamb and vegetables.
Family Weekly Cookbook j MELANIE DE PROFT, Food Editor
OLD-COUNTRY FAVORITIS MOUOHT TO AMIRtCA LONO
, AOO FROM OAT. FRII, MUMMOVINO NUNOARY
131 hearty, old-world manorptaei In
Tfco Hungarian Cookbook
Jgtt raading Hiit colorfullr llluirralod cookbook, you'll imagine
Hm heavenly aroma and rich flavor of Applo Strudel, caramol
toppod Dobot Tort, buttery Lovo Lofton, Chicken Paprika and,
of court . . . ohl , . . nity Ooulcnh.
YOURS FOR ONLY 50 EACH Potlpaid
TOi FAMILY WIIKLY ROOKS
lM N. MkfcHr Av Cfckaao 1, IH.
Endotod find $ for which ploaio .
and mo potrpatd coplot of "Tho
Hungarian Cookbook" 50 ooch.
(Saritfocrion guarantood or monoy ro
funded.) Name
Lamb Stew
to prepare: 30 min. to cook: about IVz hrs.
2 Iba. lamb slew meal, cut in 2-ln. pieces
2
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City & State
teaspoons salt
teaspoon black pepper
small bay leaf
teaspoon sweet basil
teaspoon marjoram
teaspoon savory
1 small clove garlic, crushed in
a garlic press
teaspoon grated lemon peel
tablespoons lemon juice
tablespoons brown sugar
lbs. potatoes, diced (about 4Vj cups)
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-or. 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 (at 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
Croam of Navy Boan Soup
oooo ros rmms
2
3
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TO PREPARE AND COOK: ABOUT IVz HRS.
(allow time for soaking beans)
2 cups navy (pea) beans .
S cups quick beef broth (use S beef bouillon
cubes and 5 enps hot water)
cups chopped onion
tablespoons butter or margarine
tablespoons flour
cops milk
cup cream
teaspoon seasoned salt
teaspoon black pepper
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)
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