| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Irish |
Crockpot |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lamb; cut in2" cubes |
| 4 |
c |
Beef broth |
| 1 |
tb |
Shortening |
| 3 |
md |
Potatoes; peel; sl thin |
| 2 |
md |
Onions; chopped |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Thyme |
| 1/4 |
ts |
Pepper |
| 1 |
pk |
Frozen peas; 10 oz, thawed |
| 1/4 |
ts |
Celery seed |
| 1/4 |
ts |
Marjoram |
| 6 |
tb |
Flour |
INSTRUCTIONS
Combine all ingredients in crockpot except peas and flour. Cover and cook
on low for 8-10 hours or until meat and potatoes are done. Add peas, then
flour dissolved in 1/2 cup cold water. Turn control to high; cover and cook
on high 15-20 minutes. Makes 5-6 servings.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
12, 1998
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