2 lb Lamb, boneless; cubed, browned & drained
2 ts Salt
1/4 ts Pepper
2 c Water
1 sm Bay leaf
2 md Carrots; pared & cut in 1/2" slices
2 sm Onions, thinly sliced
4 md Potatoes, pared & quartered
1/4 c Quick-cooking tapioca; (opt)
10 oz Peas, frozen; OR
10 oz Mixed vegetables, frozen
Season cubed lamb with salt and pepper.
Add remaining ingredients except peast (omit tapioca if you don't
want gravy thickened). Stir well.
Cover and cook on Low 10-12 hours.
Add peas during last 1-2 hours of cooking.
Apple Mash
1 pound Cooking apples (Granny Smith is
great!)
;2 pounds potatoes (I prefer Yukon
Golds)
1 tablespoon sugar (Bakers Confection
Sugar is nice, smooth, and fine)
2 ounces salted butter
Peel potatoes. Cook in salted, boiling
water. While potatoes are cooking,peel, core, and slice apples. Place
in a pot with a tablespoon of water, and the sugar. Cook until soft.
When the potatoes are cooked, drain and mash thoroughly. Beat in the
apples and butter. This mash meshes really well with bacon, or fried
herring. Serves 4
Creme de Menthe
Cake
1 (18.25 ounce) box white cake mix
3 tablespoons creme de menthe flavoring or liqueor
1 (16 ounce) can of chocolate syrup
1 (8 ounce) container whipped topping
2 tablespoons creme de menthe
1 Prepare 1 box white cake mix as directed, except substitute 3
tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons
water.
2 Pour into 13x9 inch pan and bake according to package
directions.
3 Remove from oven and while HOT, poke holes in cake with fork. Then
pour chocolate syrup over the top. Refrigerate (or freeze, if
desired).
After cooling, mix whipped topping with 2 tablespoons of creme de
menthe and spread on cake. Keep refrigerated. Freezes great!!
Makes 1 - 13x9 inch sheet cake
Irish Cream
Cheesecake
1 c Graham Cracker Crumbs
1/4 c Sugar super fine
1/4 c butter, melted
1 Envelope Unflavored Gelatin
1/2 c Cold Water
1 c Sugar super fine
3 ea Large Eggs, Separated
16 oz Cream Cheese, Softened
2 T Cocoa
2 T Bailey's Irish Creme Liquor
1 c Whipping Cream, Whipped
Combine graham cracker crumbs, sugar,
and margarine; press onto bottom of 9-inch springform pan. Soften
gelatin in water, stir over low heat until dissolved. Blend in 3/4
cup sugar and beaten egg yolks; cook stirring constantly, over low
heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium
speed on electric mixer until well blended. Gradually add gelatin
mixture and Bailey's Irish Creme, mixing until well blended. Chill
until thickened, but not set. Beat egg whites until foamy; gradually
adding the remaining sugar, beating until stiff peaks form. Fold egg
whites and whipped cream into cheese mixture and pour over crust.
Chill until firm. Garnish with chocolate curls