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WORLD TRADITIONAL RECIPES

LATEST SUBMISSION FIRST
Delicious and easy

Donated by: Annie (Australia)

1 Cup Grated Cheese
1 Cup SR Flour
1 Cup Milk.

Mix all together and place in small muffin tins.
Bake on 180 for 10 minutes or until risen and golden.

Best eaten while warm.

Enjoy.


PORK POT ROAST

Donated by: Rena (Australia)

I made this one up as I went along, but it was so good thought I'd pass it on.

Piece of skinless pork fillet.
two cups of pineapple juice
one cup white wine
two onions
one carrot
two cloves of garlic
Salt and pepper to taste.

Seer the pork in a little olive oil in the pot or a frying pan if using a casserole dish. Into the pot add juice, wine, garlic (crushed), onions and carrot and salt and pepper. Place lid on pot and cook on low heat for about two hours

OR Place all into casserole dish and cook in oven at about 180C for approx two hrs.

Remove meat from pot and remove onion and carrot from juices.
Serve with vegs and sauce made from juices with a little cornflour added if thickening required.


COUNTRY CORN BAKE

Donated by: Pat (Australia)

2 Finely chopped onions.
8 Eggs (Beaten )
1 cup of finely grated carrots.
2 440 g cans creamed Corn Niblets.
1 cup of finely chopped celery.
1 cup of grated Cheese.
1 cup of grated shallots.
1 cup S Raising Flour.
60 grams Butter (can be omitted )
Salt and black pepper to taste.

Method.

Mix well together.
Divide evenly in two Lasagne trays, or 1 large well greased baking tin.
Can put extra grated cheese on top.
Also ten minutes before ready, crumble some Potato Chips (crisps ) to put over top.
Put back into oven to brown slightly.

Bake 50 min to 1 hour until firm. Moderate Oven. Cut up into squares, serve with any meat dish or a salad.
Very good dish to have at a Barbecue.
Recipe can be halfed, put in greased oblong casserole dish.

Cook 30 mins or less for halfed mixture.


EASY BOSTON BAKED BEANS

Donated by: Rena (Australia)

Serves 4 (or 2 very hungry)

2 tins baked beans (cheapest ones are good for this recipe)
I cup diced ham
1 cup grated tasty cheese
1/2 cup tomato sauce
1 tablespoon brown sugar ( white sugar is OK but brown is better)

Place all ingredients into casserole dish and mix well.
Bake in oven at 200 degrees Celcius for approx 40 minutes.
To add a bit of extra oomph, after 30 minutes sprinkle more grated cheese on top and return to oven. Serve when cheese is brown and bubbly.


CROCKPOT PEA AND HAM SOUP

Donated by: Rena (Australia)

1 small ham hock or 250gms of diced bacon
1 cup green split peas
1/2 cup yellow split peas
1/2 cup barley
1 large onion diced

Place all ingredients into crockpot and cover with water.

Set crockpot to high and cook for approx 4 hrs then turn down to low and allow to cook until the soup is ready (ie all peas are dissolved into soup and barley is soft).

If using a ham hock, remove hock and take off skin, then dice meat and return to soup.

Usually there is no need to add salt as the ham hock or bacon is salty enough. It is also successful cooking on low overnight.

I've found that the amount of peas are a personal taste and can be adjusted as required.


Easy Shepherd's pie

Donated by: Joyluv (USA)

Ingredients

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
1/2 teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese

Directions
1 Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish. 2 In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.

3 Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.


Lemon-Cheese Filled Cake

Donated by: Joyluv (USA)

1 package Pillsbury Butter flavor or Yellow Create-A-Cake Mix
3/4 cup apricot nectar
1/4 cup butter or margarine, softened
3 eggs

Filling
2 packages ( 8 oz. each) cream cheese, softened
1/2 cup sugar
2 tablespoons lemon juice
1 cup flaked coconut

Glaze
2 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons apricot nectar

Preheat oven to 350. Grease and flour 10-inch Bundt or tube pan. In large bowl, combine first 4 ingredients: beat as directed on cake package. Spoon into prepared pan. I small bowl, combine all Filling ingredients; beat until smooth. Spoon Filling over batter in pan, being careful not to let it touch sides of pan. Bake 50 to 55 minutes or until top springs back when touched lightly in center. Cool upright in pan 1 hour ( you must wait the hour or it will not come out easily) remove from pan. Cool (wait almost another hour for it to completely cool or the glaze will run off) Combine all Glaze ingredients until smooth; drizzle over cake. Slice a piece. put your feet up and experience a little bit of heaven--


HASSEL BACHS

Donated by: Ged (Norway)

Amount of spuds required ?
How many can you eat ?

The potatoes have to be peeled and raw (not par-boiled).

The tricky bit is slicing them in the right way. I do this by placing them on a wooden chopping board against a smaller chopping board (about a quarter of an inch thick). You then start slicing the potato as thinly as possible making sure that you do not slice the potato completely through. The smaller chopping board should prevent this as you hit this first.

Place on a greased baking tin.

Before placing into the lower middle part of the oven at 200 celcius, (sorry ladies, haven't got a clue what the gasmark should be) I always baste them with garlic butter. This is of coarse optional. Just butter or marge will do. A further two bastings underway and they are ready after about 45-50 minutes.

You can also sprinkle grated cheese on them. ........its that simple.


MANDARINS IN CLARET


TO SERVE 4

Donated by: Rena (Australia)

1 Tin of mandarins
1/2 bottle of claret
Juice of 2 lemons
1 desert spoon of gelatine powder
(or equivalent in sheets)
Sugar to taste

Drain mandarins and spoon into 4 desert dishes or large wine glasses Place claret and lemon juice into a saucepan and bring to a simmer.
Dissolve gelatine in a small amount of the claret and lemon juice mixture.
Add sugar by the desert spoonful tasting until it is as sweet as you prefer. ( I prefer it slightly tart)

Continue to simmer until the sugar is dissolved.
Remove from heat and add gelatine stirring well.
Allow to cool to about room temperature and pour over mandarins.

Place in refridgerator until set and chilled.
Serve with whipped cream.


CHOCOLATE LAYER CAKE


requires Food Processor & US measuring cups

Donated by: Joyce (Caribbean)

½ cup buttermilk (I use reg. milk as that’s all that’s available here)
1 cup water
½ cup plus 2 tablespoons cocoa
2 teaspoons vanilla extract
2 cups cake flour
1 tablespoon double-acting baking powder
½ teaspoon salt
½ teaspoon baking soda
2 large eggs
1 stick unsalted butter (4 ozs) at room temperature and quartered

Butter 2 8-inch round pans, (I’ve noticed that you need quite deep 8” pans or it will overflow) line their bottoms with parchment paper and butter the paper. Coat the inside of the pans with flour. Preheat the oven to 350F (175C) and adjust the rack to the middle level. Combine the buttermilk, water, cocoa and vanilla in a large measuring cup.

METAL BLADE: Put the flour, baking powder, baking soda and salt in the work bowl and process for 2 seconds. Reserve the mixture. Process the sugar and eggs for 1 minute, stopping the machine once to scrape down the sides of the bowl. Add the butter, and process the mixture for 1 minute. With the machine running, pour the buttermilk mixture through the feed tube and process for 20 seconds. Add the reserved flour mixture and combine the batter by turning the machine on and off 5 or 6 times, or until the flour just disappears. Do not over process.

Divide the batter between the pans and bake for 30 mins (my oven needs a 40 but don’t overcook, this part is crucial) or until a toothpick inserted in the center comes out clean. Let the layers cool in pans for 5 minutes, and then invert them onto wire racks. Remove the pans and let the cake cool completely. Frost the top of one layer and set the other layer on top of it. Frost the top and sides.

CHOCOLATE BUTTER FROSTING

3 cups confectioners sugar (12 ozs)
Pinch salt
2 teaspoons vanilla extract
5 tablespoon unsalted butter at room temp.
4-5 tablespoons sour cream (I use less, prob. about 3 in all as it’s too runny otherwise, maybe depending on the consistency of the cream you buy so go easy)
¼ cup of cocoa

METAL BLADE

Put the sugar, cocoa, salt in the work bowl and process for 5 secs. Add the vanilla, butter and 4 tablespoons of the sour cream. Process for 5 seconds. Add the remaining sour cream, if necessary, to bring the frosting to spreading consistency.


EASY TRIFLE

Donated by: Anni (Australia)

Here is a simple Trifle and it is yummy too.

1 jam roll.
2 jellies.
Tin tropical fruit salad.
Custard made up.
Sherry or marsala.

Arrange sliced jam roll in dish.
Pour on alcohol to soak into sponge.
Place drained fruit salad on to this.
Make up jellies and when nearly set pour onto fruit and sponge.
Leave to set in fridge.

Make up custard to set quite thick.
Cool slightly then place on top of trifle.
When ready to serve, whip heaps of cream and spoon on top.
Decorate as required.

I like to vary the flavors like raspberry jelly or lemon etc.
Anyway enjoy it and use a nice dish to make it in.


COVENTRY GODCAKES

A traditional New Year's Day Fare in Coventry, Godcakes were mentioned by Chaucer and were given by God parents to their God children.

Locally the triangular greens sometimes found at crossroads are called Godcakes. Presumably because of their shape.


RECIPE
Roll out good puff pastry about 1/8" thick.
Cut into oblongs, about 7" X 8 1/2".
Place a tablespoonful of mincemeat in the centre, fold over the pastry to make the correct elongated triangle shape.
Wet and pinch together the edges of the pastry. Turn over, flatten slightly, make three slashes, or one lengthwise.
Brush with white of egg and dust with castor sugar.
Bake in a quick oven.

MINCEMEAT
Melt 4oz butter, add 1/2 lb currants, 4oz chopped peel, 1 teas. mixed spice, 1/2 teas. cinnamon, 2 oz sugar, 1 teas. rum.
Use when butter is quite cold.
Rum optional.


BANANA BREAD

Donated by: Joyce (Caribbean)

( The measurements are US cups)

4 Mashed bananas (I do them in a food processor but you can do them by hand)
2 Eggs
4 oz. butter or margarine
1 1/4 cups sugar
3/4 cup milk
1 heaped tsp bicarbonate of soda (baking soda)
1 heaped tsp baking powder
1 tsp vanilla essence
3 cups plain flour
pinch salt
Few raisins (optional)

Cream butter & sugar, add beaten eggs & baking soda (dissolved in tiny amount of water) & vanilla.
Sift flour, baking powder & salt.
Add milk & flour mixture alternately.
Stir in bananas & raisins (if used)
Divide between 2 greased loaf tins, 1 8" square tin, or anything really.

Bake Reg 3 (325F) for 1 hr. or until tested with scewer or sharp knife. Cool on rack.

Serve sliced with butter


SULTANA FRUIT LOAF

Donated by: Ann (Coventry, U.K.)

A simple and fast made fuit cake, suitable cold sliced with butter, or hot as a pudding with custard.

[Quantity for small Loaf tin approx. 3" X 6" Grease tin, or line with baking paper]

Cream together 3oz Marg. [or Butter] & threequarter a cup full of sugar.
Add 1 egg and half a cup full of milk.
Blend in 1 cup of Sultanas, 2 cups Self Raising Flour.
Add more milk if necessary to make mixture thick,
but soft.

Baking:
3/4 to 1 hour at Gas Mark 4. Test with shiny dry knife in middle. If not ready turn down heat to Mark 3 [190c] and leave a while longer until centre is baked.

Serving:
Cut into slices and buttered. Or serve as puddling hot with custard.
Variations: Add cherries, cinnamon, and peel for a richer loaf.


CHICKEN RECIPE - "VERY GOOD"

Donated by: Ness (U.S.A.)

I don't usually forwarded any recipes, but this one is exceptionally good!

6-7 LB chicken,
1 cup melted butter,
1 cup stuffing,
1 cup uncooked popcorn.

salt and pepper chicken to taste

Preheat oven to 350 degrees.

Brush chicken well with melted butter, may use margarine
Salt and pepper.

Fill cavity with stuffing and popcorn. (No substitutes please)

Place in baking pan in oven.

Listen for popping sounds; when chicken's ass blows out the oven door and flies across the room, chicken is done.

DO NOT TRY THIS AT HOME


GRAMPS’ SUGARLESS SWEET & SOUR SAUCE

Donated by: Roy Hindmarch (Australia)


This is a robust sauce to be served hot with pork, chicken or fish. I would not recommend it with beef.

Into a microwave bowl place:-
2 slices fresh pineapple, peeled, cored and cut into pieces. (For those unfortunates living in a country where pineapple is not cheap and plentiful a 440gm tin will substitute. But drain it well).
1 capsicum seeded and cut into thin slivers.

Into a blender place:-
4 Sugarine (or similar) tablets
4 Tablespoons good vinegar (either white or brown, but do not use rubbish)
1 Lump fresh ginger, size between a man,s thumb nail and his whole thumb. Personally I tend toward the whole thumb - I like ginger.
1 Hot chilli, deseeded if you are a weakling.
1 Dollop tomato sauce, but I would not quarrel with two dollops
1 Cup water with a chicken or veg stock cube, or a cup of good stock if you have it.
1 Heaped teaspoon cornflour

Blend all these well and pour over the pineapple and capsicum.
Microwave on high for about 6 minutes, stirring every minute, until cooked.

Yum!


CREAMY BLUE CHEESE DIPPING SAUCE

THIS RECIPE IS WELL WORTH MAKING IT IS DELICIOUS IF YOU LIKE BLUE CHEESE...........

Donated by: Anni (Australia)

2 tablespoons onion, chopped
1 clove garlic, crushed
1/4 cup parsley, chopped, fresh
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon vinegar
1/4 cup blue cheese, crumbled
salt, to taste
pepper, to taste
cayenne pepper, to taste

Directions

In medium bowl, mix all ingredients. Stir and add salt, pepper and cayenne to taste. Cover and chill.

Use for parties etc or for a treat for yourself with savoury bikkies.


Kadhai Murgh
(Pan Chicken)

Donated by: Peter (Australia)

Comments: This is a genuine Indian recipe for a very spicy chicken and tomato dish. It should not be attempted if you dislike spicy food! Most importantly, it is NOT curry. I have provided the original genuine recipe and made some suggestions for those people who like less chilli, or dislike ghee. The hardest part is the preparation, but that is more tedious than hard. It is a very rewarding dish and one I get asked to make again and again.

Ingredients:
1 kilo chicken ( I use thigh fillets diced)
90 grams Ghee
30 grams garlic paste
30 grams ginger paste
8 fresh red chillies minced
1 teaspoon coriander seeds whole
1 kilo tomatoes chopped
4 green chillies chopped
30 grams coriander plant (including roots if possible) chopped
25 grams fresh ginger julienned
2 teaspoon good quality Garam Masala
1 teaspoon Fenugreek powder
200 ml coconut milk or cream (optional - but reccomended)
Salt to taste

suggested modifications:

cut the red chillies by half and replace with red capsicum (sweet pepper), also take seeds out of chillies
cut the green chillies by half and replace with green capsicum etc.
replace the Ghee with Canola oil or Peanut oil
replace the 30 grams each garlic and ginger pastes with 60 grams John West "Garlic Ginger and Shallot" paste or similar.
replace 1 kilo tomatoes (chopped) with 500 grams tomatoes (chopped) plus a can of tinned tomatoes.
Method:

1. Heat Ghee or oil in the Kadhai (wok or deep pan), add ginger and garlic pastes and saute until light brown

2. Add red chillies (and any substitute) and coriander seeds stir for 30 seconds, then add tomatoes. Cook for about 7 or 8 minutes then add green chillies (and any substitute) coriander plant and ginger. Mix well and reduce heat to low

3. Add the chicken and coconut milk and cook on low heat for about 30 mins or until chicken is tender.

4. stir in Garam Masala, Fenugreek and salt, cover and cook for another 5 - 10 mins

5. Serve hot with rice


CHOCOLATE TARTS


Donated by: Anni (Australia) Makes 12.

Use ready made pastry tart cases either frozen or fresh from supermarket.

Place 2x 80g mars bars into a pan with 3/4 of a cup sour cream.

Stir over a low heat until smooth.

Spoon into cases and chill.

Garnish with fresh strawberries to serve.

Other fruit can be used.

I guarantee you will love em.
Anni.


Pollo Napolitano. Serves 2.


Donated by: Mervyn (Holland)
Ingredients:
2 large chicken breasts (app 250 g)
1 large Onion
2 cloves of garlic crushed
50 g Mushrooms (Large sliced, or button quartered)
25 g Gorgonzola or other blue-veined cheese
50 g Marsepone or other soft cream cheese
Vegetable stock.
1 tin (sorry! but it's best) of artichoke hearts
White wine, chardonnay or entre deux mers (dry)
Cognac (brandy for the limeys!)
Creme Fraiche

Brown the sliced chicken and onion in a large saucepan.
Temper the heat and add the mushrooms and artichoke hearts.
Add a touch of cognac, the flames will die out!,
Add the garlic, cheeses, wine, and some vegetable stock Simmer until cheese is melted (if it gets oily at this stage bind with some cornflour!)
Add creme fraiche and stir well.
Garnish with finely chopped fresh basil.
Serve with Tagliatelle or other pasta.
Enjoy!


Wassail


Donated by: Lorraine (Canada)
Many variations of this centuries-old punch exist. Some are made with ale, while others add savory herbs. The name comes from a toast that translates as "Be Well."

Serves 4-6

750ml Red wine
1 Orange, sliced
1 Apple, peeled, cored, and sliced
2 1/2 Tablespoons Brown sugar
1 teaspoon Cinnamon
1/2 teaspoon Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves, ground

Add the wine and fruit to a saucepan. Heat over low flame until starting to steam (do not boil). Add the sugar and spices to a disposable paper coffee filter. Tie with string and add to the wine. Allow to steep for 15 minutes. Serve warm.


Hutspot
(literally translated cabin food)


Donated By Mervyn (Holland)
Ingredients: carrots, onions and potatoes,

Clean carrots, cut into cubes , peel onions, make rings , peel potatoes, cut small,. I don't work with ounces or so but the usual way is 50% potatoes and 50% other veg, (in this case 3/4 carrots and 1/4 onions).

Boil onions with carrots, and potatoes separately. app 15/20 min. drain both, and mash potatoes not too fine, mix both together well.

Serve with either meatloaf, sausages, or a pork chop, and plenty of thick brown gravy.


Mervyn's stamp:
(I invented this one).


Donated By Mervyn (Holland)
Ingredients: Green cabbage, Leeks, Onions, Potatoes.

As above 50/50 potatoes and veg. Cabbage needs more time than potatoes!

Very good with cubes of fried out smoked bacon mixed in! Serve with any meat and gravy!

Leftovers cover with grated cheese and grill!


Hot Buttered Rum


Donated By Lorraine (Canada)
This warm drink is great
at Christmas or on any chilly winter's night.

Mix makes about 15 drinks

1 cup Brown sugar, packed
6 Tablespoons Butter, room temperature
1/4 teaspoon Allspice
1/4 teaspoon Cinnamon

Mix all ingredients well.
Refrigerate any unused portion.

For each drink, add to a coffee mug:

1 Tablespoon of mix
1 1/2 ounce Dark rum
1/2 cup Boiling water
Stir well.


BAILEY'S


Donated By Ann Nugent (Australia)
can condensed milk
300ml cream
tsp coconut milk
3 eggs
2tbsp choc topping
1 cup scotch
blend milk cream eggs 20 secs.       
add choc topping mix lightly
using pulse button.

Add scotch and mix lightly
Bottle and keep in fridge.



RUM PUNCH


Donated By Joyce Johnson (Caribbean)
1 OF SOUR - The sour is pure fresh squeezed lime juice

2 OF SWEET - The sweet is sugar syrup (we boil some
granulated sugar in water until it becomes clear) make it really sweet.

3 OF STRONG - The strong is light brown Barbados, Antigua, St. Lucian or any other pale rum (not Bacardi or dark Jamaican rum)

4 OF WEAK - The weak is supposed to be water but we don't
put much of that. Just lots and lots of crushed ice. Top it with fresh grated nutmeg. Add a dash of Angostura Bitters (not sure if you can get that)

It goes down like a soft drink but it'll knock the top of your head off!
It's sure to get a party going


MILK PUNCH or PUNCHIE CREAMO


A more traditional Christmas recipe

Donated By Joyce Johnson (Caribbean)

1 TIN NESTLES CONDENSED MILK
1 TIN OF LIGHT BROWN RUM RUM
(measured in the same tin)
2 TINS MILK
Dash Angostura Bitters
Grated Nutmeg
LOTS OF CRUSHED ICE


TRIFLE

Cut up a jam swiss roll into slices and line the bottom of a large fruit bowl.
Sprinkle with sherry.
Place the contents of a tin of raspberries on top of swiss roll. (put the juice in a pan). Sprinkle raspberries with sugar to sweeten. Place the contents of two tins of mixed fruit cocktail on top of raspberries. (add juice to pan).
Melt a raspberry jelly in the juice in the pan (add water to make up liquid quantity). Tip the melted jelly over the bowl contents. Leave to set.
When ready to serve: top the trifle with Butterscotch Angels Delight.

DONATED BY:
Ann Morris, Coventry.
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Tirami su
1.25 cups(310ml) boiling water
1.5 tbspns dry instant coffee
1cup (250ml) marsala
250g packet trifle sponges (finger biscuits)
300ml thickened cream
1/4 cup (40g) icing sugar mixture
2 cups (500g) mascarpone cheese
40g dark chocolate, grated.
1. Combine water and coffee in a small Bowl , stir until dissolved. Stir in 2/3 cup (160ml) of the marsalaa: cool
2..Dip half the biscuits in coffee mixture. Place biscuits in single layer over base of Deep glass dish ( 10 cup capasity).
3.Beat 1/2 cup(125ml) of the cream and sifted icing sugar in small bowl until soft peaks form; transfer to large bowl. Fold in marscapone and remaining marsala.
4.Spread half the cream mixture over biscuits in dish. Dip remaining biscuits in coffee mixture; place over cream layer.
Top biscuits with remaining cream mixture; sprinkle with chocolate. Cover;
Refrigerate several hours or overnight.
Decorate with remaining whipped cream and strawberries, if desired.
Serves 6. Best made a day ahead. Cover in fridge.
If you don't try this you are mad! It is yummy! Full of goodness.

DONATED BY:
Ann Nugent, Australia.

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FamilyTime Recipe of the day:
Campbell's® Skillet Beef & Hash Browns
A new twist on meat and potatoes-a quick beefy skillet supper topped with cheese.

Recipe Cookbook Campbell's® Quick & Easy Cookbook

Prep. Time 5 minutes - Cooking Time 20 minutes - Serves 4

Ingredients

1 lb. ground beef
1 can Campbell's® Cream of Celery or 98 0/0 Fat Free Cream of Celery Soup
1/2 cup water
1/4 cup ketchup
1 tbsp. Worcestershire sauce
2 cups frozen diced potatoes (hash browns)
3 slices processed American cheese

Directions

COOK beef in skillet until browned. Pour off fat. ADD soup, water, ketchup and Worcestershire. Heat to a boil. Stir in potatoes. Cover and cook over low heat 10 min. or until done. Top with cheese.

Hey people, I have used this recipe many times. It is an American recipe and so easy to do.
Please try it you will love it, Anni.

DONATED
Ann Nugent, Australia.

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Portuguese Lamb Roast

DONATED BY: Peter Hindmarch, Australia.

Ingredients: (serves 6)

1 leg Lamb
500ml red wine
1 litre tomato juice
1 can peeled tomatoes (that doesn't sound authentic, probably a substitute for something)
10 spring onions (the sort with a white bulb at the end), trimmed 2 onions chopped
10 cloves garlic (whole, peeled)
1 tablespoon fresh rosemary
1 tablespoon fresh tyme chopped
salt + pepper to taste
1 can chick peas
1 can butter beans

Method:
Trim as much of the fat from the lamb as you can (all if possible)>
Preheat oven to 150 degrees centigrade
Put lamb in casserole with the wine, tomato juice, canned tomatoes, spring onions,onions, garlic, rosemary, thyme, salt + pepper

Cover and cook in oven for 4 hours

After 4 hours, add chick peas and butter beans. Increase oven temp to 200 degrees centigrade and cook UNCOVERED for one more hour.

Serve with anything you like. I like it with rice. Mashed potato would be nice also.


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