Name: Slavonija Braised Lamb
Ingredients: 3 lb Lamb shoulder cut into 1-inch cubes; 3 tb Butter or margarine; 1/3 c Chopped onion; 1 tb Paprika; 1 tb Tarragon; Salt; 1/2 c Water or stock; 1 c Sour cream; 3 Eggs; slighty beaten; 1 pn Salt; 1 c Flour (about)

[The resurrection of the body] is the Christian’s brightest hope. Many believers make a mistake when they long to die and long for Heaven. Those things may be desirable, but they are not the ultimate for the saints. The saints in Heaven are perfectly free from sin and, so far as they are capable of it, are perfectly happy. But a disembodied spirit never can be perfect until it is reunited to its body. God made man not pure spirit but body and spirit, and the spirit alone will never be content until it sees its physical frame raised to its own condition of holiness and glory. Think not that our longings here below are not shared in by the saints in Heaven. They do not groan so far as any pain can be, but they long with greater intensity than you and I for the 'adoption...the redemption of our bodies.' People have said there is no faith in Heaven, and no hope. They know not what they say - in Heaven faith and hope have their fullest swing and their brightest sphere, for glorified saints believe in God’s promise and hope for the resurrection of the body.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Croatian	Main dish, Meats	1	Recipe

INGREDIENTS

3	lb	Lamb shoulder cut into 1-inch cubes
3	tb	Butter or margarine
1/3	c	Chopped onion
1	tb	Paprika
1	tb	Tarragon
		Salt
1/2	c	Water or stock
1	c	Sour cream
3		Eggs; slighty beaten
1	pn	Salt
1	c	Flour (about)

INSTRUCTIONS

SPAETZLE
Brown lamb slowly in butter, adding additional butter if needed; add onon
and paprika.  Saute 2 or 3 minutes, then add vinegar, salt and stock. Cover
and simmer until meat is tender, about 45 minutes. Stir in sour cream and
heat to serving temperature.  Serve with Spaetzle or noodles.
SPAETZLE:  Mix eggs, salt and flour together to form a fairly stiff dough.
Pat out into a rectangle about 1/8 inch thick on a damp breadboard. With a
damp table knife, cut into strips 1 inch wide. Cut or pinch off 1 inch
pieces and drop into a kettle of boiling, salted water. When the dough omes
to the surface, they are done. Drain in a colander and quickly turn into a
hot bowl or casserole. Sprinkle with butter or buttered crumbs; toss
lightly and serve with any sauced meat dish.
Source: Katica Biglbauer "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias

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