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Lamb Stew
4 lb. shoulder or leg of lamb trim fat and cut into bite-size cubes.
1/3 c. olive oil
1 small clove of garlic minced
1 tsp. dried rosemary crushed
1/2 tsp. dried sage leaves
2 tsp. flour
1/2 c. white or wine vinegar
1/2 c. water
salt and pepper, to taste
In a large, heavy-bottomed casserole dish brown the meat in hot olive oil. Be careful not to burn the olive oil: it has a lower burning temperature than other kinds of cooking oil. Add garlic, rosemary, and sage. Stir. Sprinkle flour on meat, and stir. Continue cooking the meat while stirring, to brown the flour a bit. Add vinegar and water. Stir thoroughly. Cover, lower heat, and simmer 1 hour or until meat is tender. Season to taste with salt and pepper. Serves 6.
I'm not sure what makes pepperoni so good - if it's the pepper or the oni. ~Ulrik Stephens
When you have leftover coffee, put in ice cube trays for iced coffee drinks, they won't get
watered down. Also with tea, lemonade, Kool-aid, etc. For soft drinks you can add a sprig of fresh mint or a small piece of lemon. It looks pretty and you don't waste a piece of fruit.
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