Sausage
Casserole
Submitted by: Rosemary |
4 sausages
(I use Aberdeen Angus beef sausages)
1 onion
1 green pepper |
1 carrot
4 ounces mushrooms
1 can Campbell's condensed vegetable soup |
Chop the
onion, pepper, carrot and mushrooms and place in
the slow cooker. Chop the sausages into 4 pieces
(this is optional) and add them to the
vegetables.
In a separate pan, heat the soup and add to the
other ingredients. Do not add water to the soup
as the steam when cooking will dilute it.
Cook in the slow cooker for about 6 hours and
serve with baked potato and/or vegetables.
Note:
You can use chopped chicken, turkey, beef, pork
or lamb instead of the sausages but you will need
to brown the meat first and vary the soup to
taste. This
is great in a slow cooker. |
Lamb Stew
Submitted
by: Merribuck |
1/2 pound thickly sliced bacon,
diced
6 pounds boneless lamb shoulder, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
1/2 cup water
4 cups homemade beef stock or use canned |
2 teaspoons sugar
4 cups carrots, cut into 1-inch pieces
2 large yellow onions, peeled and sliced
3 pounds potatoes, peeled, quartered, cut into 1/2-inch pieces
1 teaspoon dried thyme, whole
1 bay leaf
1/2 cup dry white wine
chopped parsley |
| Using
a large frying pan, sauté the bacon. Reserve the fat and the
bacon. In a large mixing bowl place the lamb, salt, pepper, and
flour. Toss to coat the meat evenly. Reheat the frying pan. In
batches, toss the meat in the flour to coat evenly, then brown
in the reserved bacon fat. If you run out of fat, use a little
oil. Transfer the browned meat to a 10-quart stove top casserole,
leaving about 1/4 cup of fat in the frying pan. Add the garlic
and yellow onion to the pan and sauté until the onion begins to
color a bit. Deglaze the frying pan with 1/2 cup of water and
add the garlic-onion mixture to the casserole, along with the
reserved bacon pieces, beef stock, and sugar. Cover and simmer
for 1-1/2 hours, or until tender. Add the remaining ingredients
to the pot and simmer, covered, for about 20 minutes until the
vegetables are tender. Check for salt and pepper before serving.
Top with the parsley garnish before serving. |
Corned Beef
and Cabbage I
Submitted
by: Merribuck |
1 3-1/2 pound fresh beef
brisket
2 12-ounce bottles lager beer
2 cups water (or enough to just cover)
2 bay leaves
10 black peppercorns
1/2 cup choped parsley
2 teaspoons salt
2 tablespoons butter or olive oil
3 cloves garlic, peeled and sliced |
2 cups chopped and rinsed
leeks (white part only)
1 medium yellow onion, peeled and sliced
1/4 pound large carrots, cut into large pieces
3/4 pound small red potatoes
1 pound turnips, peeled and quartered
2 pounds green cabbage, cores removed and cut into sixths (secure
with toothpicks)
salt and freshly ground black pepper to taste |
| Place an 8-to-10 quart
stove-top covered casserole on the burner and add the beef, beer,
water, bay leaves, peppercorns, parsley and salt. Heat a frying
pan and add the butter or olive oil. Saute the garlic, leeks,
and yellow onion for a few minutes and add to the casserole.
Cover the pot and simmer gently for 3 1/2 hours, or until
the meat is very tender (this will normally take about one hour
per pound of brisket). In the last 15 minutes of cooking, add
the turnips, cabbage, salt and pepper. If the vegetables are not
done to your liking, cook them longer, but do not overcook.
Remove the toothpicks from the cabbage before serving. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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