CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables, Meats |
California |
Beans, Soups, Vegetables, Meats |
6 |
Servings |
INGREDIENTS
3/4 |
lb |
Smoked sausage |
1/3 |
c |
Alad oil |
1/3 |
c |
Flour |
4 |
|
Stalks celery; chopped fine |
3 |
cl |
Garlic; minced |
2 |
md |
Onions; diced |
2 |
lg |
Carrots; chopped fine |
2 |
qt |
Chicken broth |
1 3/4 |
c |
Lentils |
1 |
tb |
Worcestershire |
1/4 |
ts |
Pepper |
1/4 |
ts |
Cayenne |
INSTRUCTIONS
In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until
brow. Spoon from pan; reserve. Add oi to drippings in pan to make 1/3 cup
fat. Add flour; stir until mixture is red brown, abouth 10 minutes.
Add celery, garlic, onion and crrots; cook, stirring until vegetables
begint o soften, about 3 minutes. Add reserved sauseage, chicken broth
lentils, worcestershire, pepper and cayenne. Bring to boiling over high
ehat; redue to simmer, cover and cook until lentils ar soft when pressed,
about 40 minutes.
Found by Fran McGee Source: Sunset Magazine; March 1987 Mrs. Anne Dobrinen,
Fresno California Mrs. Dobrinen, Fresno Calif
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God specializes in surprise endings”