| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Leg lamb |
| 2 |
|
Halved medium onions |
|
|
Salt |
|
|
Pepper |
| 2 |
|
Stalks coarsely chopped celery |
| 6 |
|
Halved potatoes |
| 4 |
|
Sliced-thick carrots (up to 6) |
| 1 |
|
Cabbage sliced 7 times |
| 1 |
cn |
(large) stewed tomatoes |
|
|
American Indian Society of Washington, D.C. |
|
|
519 – 5th Street, S.E. |
|
|
Washington, D.C. 20003 |
INSTRUCTIONS
These are from the American Indian Society Cookbook. It was published in
December 1984. If anyone wants the complete book (approximately 80 pgs/
150 recipes) the address for inquiry is
Cut meat off the leg of lamb. Crack the bones. Put the meat and bones
together in a large with water to cover. Boil until tender. Add
vegetables and cook 3/4 hour longer. Salt and pepper to taste.
Linda Begay - Navajo
Posted to FOODWINE Digest 18 October 96
Date: Sat, 19 Oct 1996 16:57:40 -0400
From: Garry Howard <g.howard@IX.NETCOM.COM>
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”