Name: Caesar Stew
Ingredients: 2 lb Boneless shoulder of lamb; 1 1/2 c Boiling water; 3 tb Onion flakes; 1 Bay leaf; 3 lb Spinach; chopped; 3 c Diced tomatoes; 1 1/2 ts Salt; 1 ts Rosemary leaves; 1/2 ts Ground black pepper; 2 tb All-purpose flour; 2 tb Cold water

A home full of grace is also full of truth, because grace doesn’t make people less holy; it makes them more holy. Grace doesn’t make people despise or neglect truth; it makes them love and follow truth. Far from a free pass to sin, grace is a supernatural empowerment not to sin (Titus 2:11-12). Grace raises the bar, but it also enables us to joyfully jump over that bar. Any concept of grace that leaves us – or our children – thinking that truth is unimportant is not biblical grace.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Meats		Soup	6	Servings

INGREDIENTS

2	lb	Boneless shoulder of lamb
1 1/2	c	Boiling water
3	tb	Onion flakes
1		Bay leaf
3	lb	Spinach; chopped
3	c	Diced tomatoes
1 1/2	ts	Salt
1	ts	Rosemary leaves
1/2	ts	Ground black pepper
2	tb	All-purpose flour
2	tb	Cold water

INSTRUCTIONS

Trim excess fat from lamb and cut into 1-inch cubes. Brown meat on all
sides in fat trimmed from lamb. Add boiling water, onion flakes, and bay
leaf. Cover and cook for 1 hour or until meat is tender. Add chopped
spinach to lamb with tomatoes, salt, rosemary, and pepper. Cook for about
10 minutes or until spinach is done. Blend flour with cold water and add to
stew. Cook for 1 minute or only until slightly thickened. Serve as a
one-dish meal. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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