Family Food Favorites
Thursday, March 15, 2007 Irish Lamb Stew

A rich and hearty stew. It tastes even better the next day reheated!


Prep:20 MIN Cook:2 HRS 25 MIN

1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes, cut into bite-size pieces
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.

3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.

4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Makes 10 servings.

Per serving: 677 calories; 40.7g fat; 157mg cholesterol; 1031mg sodium; 26.1g carbs; 4.3g fiber; 45.3g protein

Source: All Recipes

Posted by Rae

Prepared by Rae :: 10:38 AM :: 0 comments Search the recipe box

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Tuesday, March 06, 2007 Shrimp Etoufee

Delicious shrimp dish with a cajun flair!


Prep: 30 MIN Cook: 1 HR & 40 MIN

1 cup butter
2 large white onions, chopped
6 stalks celery, chopped
3 cloves garlic, pressed
4 tablespoons all-purpose flour
5 pounds fresh shrimp, peeled, deveined and chopped
1 cup chopped fresh mushrooms
3 tablespoons paprika
salt to taste
ground black pepper to taste
crushed red pepper to taste

1. In a large skillet, melt butter and saute onions,celery and garlic for about 45 minutes or until they are cooked down.

2. Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.

3. Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.

Makes 20 servings

1 serving: Calories 184; Fat 10.5g; Cholesterol 199mg; Sodium 304mg; Carbohydrates 3.8g; Dietary Fiber 0.8g; Protein 19.8g

Source: All Recipes

Posted by Rae

Prepared by Rae :: 9:33 AM :: 0 comments Search the recipe box

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