| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Lamb, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb stew meat |
| 2 |
|
Tomatoes |
| 1 |
|
Summer squash |
| 1 |
|
Zucchini |
| 1 |
|
Potatoes |
| 1 |
|
Mushrooms, sliced |
| 1/2 |
c |
Bell peppers, chopped |
| 1 |
c |
Onions, chopped |
| 2 |
t |
Salt |
| 1 |
|
Garlic cloves, crushed |
| 1/2 |
t |
Thyme leaves |
| 1 |
|
Bay leaves |
| 2 |
c |
Stock, chicken |
| 2 |
T |
Butter |
| 2 |
T |
Flour |
INSTRUCTIONS
Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice
potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic,
thyme, and bay leaf into stock; pour over lamb and vegetables. Cover
and cook on low 8 hours. (Don't peek. Lifting the lid prolongs
cooking time.) Turn to high. Blend flour and butter, then shape into
small balls. Drop into stew and cook, stirring several times, until
thickened. Serve over hot noodles or rice. Source: _Woman's Day 'All
Appliance Cookbook #1'_ Posted on GEnie by C.SVITEK [Cathy], Jan 19,
1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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