Robyn's Recipes

Meal of the Week

Surprisingly, many people have never tried lamb, usually because they're not sure how to go about preparing it.  It's not as difficult as you may think, and I urge you to give this recipe a try. The meat is simmered in a rich red wine sauce. This particular entree is brought to our country from France.  If you're not too keen on the idea of trying lamb, you can substitute beef or chicken and the rest of the recipe reads exactly the same.

Entree

Lamb Burgundy

2 lbs. lean lamb shoulder, cubed
4 tablespoons butter or margarine
1/2 cup flour
1/2 teaspoon salt
1-1/3 cups boiling water with 4 beef bouillon cubes, dissolved
1-1/3 cups red Burgundy wine
2 large yellow squash
2 - 10 oz. frozen packages of snow peas

Brown the cubes of lamb in the butter or margarine in a medium sized skillet.  Remove from skillet to a large casserole dish.

In skillet, blend the flour and salt into the drippings in the skillet, stir in the beef bouillon until smooth.  Add 1-1/3 cups of red Burgundy wine.  Bring to a boil, stirring constantly.

Cut both ends off the yellow squash and cut into 1/2 inch thick slices, diagonally.

Cook the squash and snow peas separately in boiling water for about 3 minutes.  Drain when done.  Spoon vegetables into the casserole dish with the lamb.  Pour the wine sauce over the lamb and vegetables.

Bake at 375 degrees for 45 minutes, or until bubbly-hot.

Side Dish

Parsleyed New Potatoes

3 lbs. small red new potatoes
1/2 stick of butter or margarine, melted
1/4 teaspoon salt
Pepper to taste
3 tablespoons dried parsley or fresh chopped parsley
1/2 teaspoon thyme

Boil the potatoes, whole, in a large pot of water.   Bring to boiling.  Cook for 15 minutes or until fork-tender, then drain.

Cut the potatoes in half and place them in a large bowl.  Drizzle the melted butter over them, and then add salt, pepper, parsley and thyme.  Toss to coat potatoes evenly, and serve.

Serve a fine loaf of french bread with this meal.   Wrap the bread in foil, and bake in oven with the casserole during the last 15 minutes of baking.

Dessert

Pineapple-Banana Cake

3 cups flour
2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1-1/2 cups crushed pineapple, undrained
2 large bananas, mashed
1-1/2 cups vegetable oil
3 eggs, slightly beaten
1-1/2 teaspoons vanilla

Stir together all dry ingredients.  In a large bowl, combine remaining ingredients and then add the dry mixture, stirring with wooden spoon.

Spray a tube pan with cooking spray, flour it, then pour batter into the pan.

Bake at 350 degrees for 80 minutes or until toothpick comes out clean when inserted into cake.

Serve with a dollop of Cool Whip on top.