| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Crockpot |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb neck or breast; well trimmed |
| 1/2 |
c |
Pearl barley |
| 1 |
tb |
Salt |
| 3 |
|
Peppercorns |
| 1 |
md |
Onion; chopped |
| 2 |
|
Stalks celery; sliced |
| 1 |
|
Turnip; peel/dice |
| 10 |
oz |
Frozen peas; thawed |
| 1 |
ts |
Leaf thyme |
| 1/4 |
ts |
Tabasco sauce |
INSTRUCTIONS
Combine all ingredients in crock-pot. Add water to cover; stirwell. Cover
and cook on Low setting 10-12 hours or High 4-5 hours. Remove meat; bone
and trim off any remaining fat. Dice meat. Skimoff fat from liquid and
return meat to crock-pot. 2 quarts.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
12, 1998
A Message from our Provider:
“Buy into the firm foundation – Jesus!”