What is on the Menu?
Lamb and Artichoke Stew
4 Tbs. olive oil; 2 lbs. boneless lamb, cubed; 3 yellow onions, peeled and chopped; 2 cloves garlic, minced;1/2 cup parsley, chopped; salt and pepper to taste; 1 6 oz. can tomato paste; 1 cup dry white wine; 2 14 oz. cans artichokes, drained; 1/2 tsp. dried dill; 3 Tbs. lemon juice
In a large skillet, brown the lamb in the olive oil. Remove the meat, and saute the onions, garlic and parsley. Place the meat, onions, garlic and parsley in a large kettle, add salt, pepper, tomato paste and wine. Simmer, covered, for 1 1/2 hours.
Serves 8 (one table).
Curried Lentil and Lamb Stew
2 tsp. olive oil; 2 lbs. boneless lamb, cubed; 3 cups chopped onion; 2 tsp. minced ginger; 2 Tbs. curry powder; 4 cups water; 3 cups canned diced tomatoes in juice; 2 cups dried green or brown lentils; 6 carrots, sliced; 2 cups frozen green peas.
In a large pot, brown the lamb in the olive oil (about 5 minutes). Add onion, garlic and ginger. Saute 5 minutes. Add curry powder; stir 30 seconds. Add water, tomatoes, lentils and carrots. Bring to boil, then reduce heat. Let simmer, covered, one hour, stirring occasionally. Add peas and simmer until heated through (about 5 minutes). Season with kosher salt and pepper.
Hearty Chicken Vegetable Soup
1 whole chicken; 1 onion, chopped; 1 green pepper, chopped; 2 quarts water; 1 dash garlic powder; 1 bag frozen corn; 4 stalks celery, chopped; 4 bunches broccoli chopped; 4 bunches cauliflower, chopped; 3 carrots, chopped; 1/2 red cabbage, chopped; 3 cups green beans
Boil the chicken in the water with the onions, green pepper and garlic. When the chicken is tender, remove and add the remaining ingredients. Pull the chicken off the bones, breaking it into smaller pieces. Return chicken pieces to the pot and simmer, covered, for one hour, until the vegetables are tender. Season to taste.
Serves 16 (two tables).v
Chicken Marengo
2 lbs. chicken, bones and skin removed; 4 cans diced tomatoes in juice; 1 onion, chopped; garlic to taste; 3 tsp. dried basil; 1 Tbs. dried parsley; black pepper to taste; 2 cans black olives, whole; 1 can V8 or tomato juice; 3 cups cooked rice
Combine first nine ingredients (all except the rice) in a large pot. Bring to a boil. Reduce heat and simmer, covered, for one hour. Season to taste. Serve over rice.
Serves 8 (one table).
Hearty Potato-Leek Soup
Hearty Potato-Leek Soup
6 large potatoes, diced to 1/2-inch cubes; 6 cups leeks, chopped (reserve some of the green portion for garnish); 2 stalks celery, chopped; 2 carrots, chopped; 1/2 cup olive oil; 8 cups vegetable stock (or seasoned water); 1/4 cup potato flakes
In a large saucepan, sauté the potatoes, leeks, celery and carrots in olive oil (about 5 minutes). Add the stock or water and bring to a boil. Reduce heat, cover and let simmer until the potatoes are soft (about 30 minutes). Reduce from heat. Remove about 2/3 of the mixture and puree it, adding the potato flakes to the puree. Return the puree to the saucepan and reheat. Season to taste with kosher salt and pepper. top the soup with a garnish of the reserved leek greens.
Serves 8 (one table).
By Arden W. Mead incorporating material from Paul Toelke.. © 2018 Creative Communications for the Parish, a division of Bayard, Inc., 1564 Fencorp Dr., Fenton, MO 63026. 800-325-9414. www.creativecommunications.com. All rights reserved.
