| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Main dish, Pies, Vegetables, Microwave |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion, thinly sliced |
| 3 |
md |
Tomatoes, peeled and thinly sliced |
| 3 |
tb |
Of butter or margarine |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Chicken stock or |
| 2 |
pk |
Instant chicken broth and |
| 1 |
c |
Water |
| 1 1/2 |
lb |
Cooked lamb, cut into 1 inch cubes |
| 3 |
c |
Mashed potatoes, leftover, made freshly |
|
|
Or packaged instant potatoes |
INSTRUCTIONS
1. In a deep, 2-quart, heat-resistant, non-metallic casserole, Place
vegetable oil, onion and tomatoes and heat, uncovered, in Microwave Oven 4
minutes or until tender. Set aside. 2. In a small, heat-resistant,
non-metallic bowl melt butter in Microwave Oven 30 seconds. 3. Blend in
flour, salt, pepper and chicken stock. 4. Heat, uncovered, in Microwave
Oven 3 minutes or untiI thick- ened and smooth. Stir occasionally. 5. Add
sauce and cooked lamb to onion-tomato mixture. Stir to combine. 6. Heat,
covered, in Microwave Oven 5 to 7 minutes or until almost heated through
(time will depend on temperature of cooked lamb). Top with mashed potatoes
and heat, uncovered, an additional 3 to 5 minutes or until serving
temperature is reached. Variation: Cooked beef chunks, ground beef or
ground lamb may be substituted for cooked lamb.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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