“Kitchen Krafts,” Friend, Mar. 1982, 16
1 1/2 pounds boneless lamb, cut in 1″ cubes
4 medium-size onions, quartered
3 medium-size potatoes, peeled and quartered
3 large carrots, peeled and sliced
1 1/2 teaspoons salt
1 1/2 cups beef bouillon
2 teaspoons lemon juice
Roll lamb cubes in flour. Arrange meat and remaining ingredients (except lemon juice) in 3-quart casserole or dutch oven. Cover with tightfitting lid and cook at 325º for 2 hours or until meat is tender. Remove lid, stir with spoon, and add lemon juice. Makes 6 servings.
1 cup biscuit mix
1/4 cup raisins
1/3 cup milk
Combine all ingredients in bowl. Spread dough in greased 8″ pie pan. Bake at 450º for about 12 minutes or until golden. Cut into wedges. Serve hot with butter. Makes 4 to 6 servings.
2 cups vanilla ice cream
2 cups lime sherbet
2 cups chilled pineapple juice
2 cups chilled lemon soda water
Combine vanilla ice cream and lime sherbet in chilled bowl and blend until smooth, using large spoon, potato masher, or electric beater. Slowly stir in pineapple juice. Add soda water slowly down the inside of the bowl. Stir and serve immediately. Makes 6 generous servings.