Three recipes for Roast Leg of Lamb

New England Glazed Leg of Lamb

5 to 6 pound leg of lamb
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces of frozen lemonade concentrate, thawed
1/4 teaspoon ground cloves
1/4 cup of apple jelly
1/4 teaspoon ground cinnamon
1/2 cup water

Pre-heat oven to 325 F degrees

Rub lamb with salt and pepper. Insert a meat thermometer into the center of the roast. Place on a rack in a shallow baking pan, and bake for one hour. In a bowl, combine remaining ingredients and pour over lamb. Continue cooking. Baste lamb with pan juices every 15 to 20 minutes for one hour longer, or, until the thermometer reads 180 F degrees. Serves 8.


Marinated Roast Leg of Lamb with Vegetables


6 pound leg of lamb
2 Tablespoons chopped leek (can sub. chives if leeks are not available in your area)
1 clove garlic, crushed
1/2 bay leaf
1/4 teaspoon each, salt and pepper
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon tarragon
2/3 cup chicken stock or chicken bouillion
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil
2 10 ounce packages frozen brussel sprouts, thawed (or equal amount of fresh)
1/2 pound small whole white onions,
1/2 pint cherry tomatoes
2 cups peeled, halved and quartered carrots
White wine or chicken stock
bay leaf

In a bowl, stir together the leeks, garlic, bay leaf, salt and pepper, basil, rosemary, terragon, chicken stock, lemon juice and olive oil. Pour over lamb, cover and refrigerate overnight.

Pre-heat oven to 325 F degrees.

Remove lamb from refrigerator. Reserve marinade. Place lamb on a rack in a shallow roasting pan. Insert a meat thermometer into center of roast. Bake for 3 hours or until internal temperature reads 180 degrees.

In a saucepan, just cover onions, tomatoes and carrots with wine or cooking stock. Add bay leaf and simmer until vegetables are well cooked and tender. In another saucepan, cook brussel sprouts in marinade from lamb, until tender. Drain vegetables and serve alongside lamb on a platter. Sserves 8.


June's Leg of Lamb with Peas and Mushrooms

4 to 5 pound leg of lamb
4 Tablespoons fresh or bottled lemon juice
1 clove garlic, very finely minced
1/2 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon dried thyme, crumbled
1 10 ounce package frozen peas (or sub. 2 cups fresh peas)
12 large mushroom caps
1/4 cup butter or margarine
1/4 cup water or white wine

Pre-heat oven to 325 F degrees.

In a bowl, combine 3 Tablespoons of the lemon juice, with the minced garlic. Brush on lamb, reserving some of the lemon mixture for later on. Sprinkle lamb with salt, pepper and crushed thyme. Place on a rack in a shallow roasting pan. Roast for 2 to 2 1/2 hours, or until internal thermometer reads 175 to 180 F degrees. After the first hour, brush lamb with remaining lemon-garlic mixture.

During the last 20 minutes of roasting time, saute mushroom caps in butter and remaining lemon juice in a deep skillet. Remove and keep warm. Add the water or wine to the skillet, plus the salt, pepper and thyme. Add peas and bring to a boil. Cover and simmer until tender. Before serving, spoon pea mixture over mushrooms. Serves 6.

Comfort food: Stew Recipes

June’s Beef Stew


1 1/2 pounds. lean stew beef, cut in half

1 cup of flour

1/2 teaspoon each salt and pepper

2 Tablespoons vegetable oil

1 small yellow onion, sliced

2 cups carrots, sliced ¼ inch

3 medium potatoes, peeled and cubed

2 cans beef broth

2 bay leaves

Buttered dinner rolls (optional)


In a bowl, thoroughly blend salt and pepper with flour. Heat oil in a Dutch oven. Dredge meat in flour and brown in hot oil. Drain off fat. Pour broth into pan. Stir in onion, carrots and potatoes. Add bay leaves and bring to a boil. Reduce heat to low, cover and simmer for 2 to 2 ½ hours. If stew is not thick enough to your liking, add a little four to cold water to form a thin paste, and stir into stew. For browner stew, stir in some Gravy Master liquid (found near the seasonings or gravy aisles in the store.) Remove bay leaves before serving. If desired, serve stew with buttered dinner rolls. Serves 4 to 6.


Nancy's Savory Tomato-Beef Stew


1 1/2 lbs chuck roast, cubed into bite-size pieces

2 TBLS vegetable oil

1 10.5 ounche can condensed tomato soup

1/2 cup beef broth or water

12 to 16 whole baby carrots, peeled

2 large potatoes, cubed small

1 Tablespoon onion powder or finely minced onion

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon garlic powder


Heat oil in a Dutch oven. Brown meat in oil. Drain off fat. Stir in soup and broth or water and seasonings.. Cover and simmer over low heat for 1 hour, stirring

occasionally. Stir in vegetables and continue to simmer for 30 to 45 minutes, or until vegetables are tender. Serves 4 to 6.


Nancy's Hudson Valley Beef Stew


1 lb stewing beef, cut into bite-sized cubes

1/2 teaspoon each, salt and pepper

1/4 teaspoon paprika

1/4 cup flour

2 Tablespoons vegetable oil

1 cup water

1 Tablespoons Worcestershire sauce

1 teaspoon Kitchen Bouque browning sauce

2 Tablespoons tomato catsup

4 carrrots peeled and sliced

4 white or russet potatoes, peeled and cubed

2 medium yellow onions, peeled, halved and sliced thin.

1 bay leaf


In a bowl, combine flour with salt, paprika and pepper, until well-blended. Dredge meat in flour. Heat oil in a dutch oven. Brown meat in oil. Drain. Return meat to dutch oven. Stir in water, Worcestershire, browning sauce, and catsup. Bring to a boil, then reduce heat to lowest setting, cover and simmer for one and a quarter to two hours longer. Serves four.


Old-fashioned Mish-Mash Stew


1 pound ground beef

1 Bermuda or Spanish onion, chopped

3 or 4 white or russet potatoes, peeled and sliced 1/4 to 1/2 inch

Approx. 8 ounces canned diced tomatoes, drained

1 10.5 ounce can, condensed tomato soup

1 10.5 ounce can, mixed vegetables or peas & carrots, drained.

1 can tomato paste

1 teaspoon garlic powder

1 teaspoon prepared yellow mustard

1/4 cup Worcestershire sauce


In a large dutch oven, brown meat with onions. Drain. Stir in all remaining ingredients. Bring to a boil. Reduce heat, and simmer over very low heat, covered, for at least 30 minutes. If desired, can be made even more hearty and filling, by serving over thick slices of fresh-baked crusty bread. Serves 4.


Nancy’s Cowboy Stew


1 1/2 pounds lean ground beef

2 Tablespoons garlic powder

3/4 teaspoon salt salt

1/2 teaspoon black pepper

4 Tablespoons butter or margarine

1 medium yellow onion, chopped

1 heaping Tablespoon chili powder

2 15.5 ounce cans crushed tomatoes

1 15.5 ounce can pinto beans, drained

1 15.5 ounce can whole kernel corn, drained

1 cup cheddar cheese, grated


In a large bowl, gently combine beef with garlic powder, salt and pepper. Set aside. Melt butter in a Dutch oven. Cook meat with onions, until meat is browned and onions are soft, keeping meat in large chunks. Stir in remaining ingredients, except cheese. Bring to a boil Reduce heat and simmer, covered, for 30 to 35 minutes. Before serving, top each portion with a little cheese. Serves 4 to 6.


Nancy’s Slow-Cooker French-Canadian Lamb Stew


1 pound lamb, cubed for stew

Montreal steak seasoning (can sub. Mrs. Dash Table Blend)

1 small package peeled whole baby carrots

6 to 8 whole baby potatoes, peeled

1 sweet onion, coarsely chopped

2 cans beef broth (add a little more if needed, or use water)

2 bay leaves

1 Tablespoons Worcestershire sauce

4 Tablespoons flour

3 Tablespoons water (may add more if needed)


Generously sprinkle meat with steak seasoning. Place meat in the bottom of a slow cooker. Arrange vegetables on top. In a bowl, combine broth with bay leaves and Worcestershire, blending well. Pour over meat and vegetables.

Set heat to low and cook for 8 to 10 hours. 10 minutes before serving, Combine flour and water to form a smooth paste. Gradually stir into stew to thicken. Before serving, remove bay leaves. Serves 3 to 4.


Nancy’s Taste O’ Kent Stew

1 pound pork or lamb stew meat, cubed.

1/2 tsp each, salt and pepper

1/4 cup olive oil

3 cups water

3 large carrots, cut into 1 to 2-inch lengths

1 medium to large turnip, cut into eighths

1/4 stalk celery, peeled and sliced

1/2 cup leeks, sliced into ¼ to ½-inch lengths

2 large yellow potatoes, cubed large (skin on)

4-5 very small sprigs of fresh dill

2 cups tomato catsup

1 Tablespoon Worcestershire sauce

1/2 teaspoon curry powder (strictly optional, can omit)


Wash vegetables, remove top and bottoms from carrots and turnips before slicing. Heat oil in a skillet. Season meat with equal amounts of salt and pepper and brown in hot oil–(Skip this step if using neck bones). Place meat in the bottom of a slow cooker, putting potatoes, carrots, celery and turnips on top. Add water. In a bowl, stir together remaining ingredients. Pour over meat and vegetables. Cook on high setting for 5 to 6 hours, or low setting for 8 to 10 hours. Serves 3 to 4.

Lovely Liver Recipes

June's Liver & Onions

4 slices (rashers) of bacon.

1 package of 4 slices of fresh or frozen calves' liver

all-purpose flour

salt & pepper, to taste

1 can Campbell’s French Onion Soup

2 heaping TBLS sour cream

1 to 2 TBLS all-purpose flour (optional)


In a hot skillet, fry bacon until very crisp. Set aside. Retain fat in pan. In a shallow bowl, mix salt and pepper with four. Carefully (to avoid thinner cuts of liver from falling apart), dredge all sides of liver with flour, making sure no part is folded over on itself. Cook liver in pan, about 3 to 5 minutes per side, depending on thickness.

Turn heat to low. Slowly pour soup into pan, and simmer, covered, for about 5 minutes, or until soup is hot. Remove liver. Crumble bacon into pan and gradually stir in sour cream. For thicker gravy, you may stir in 1 to 2 TBLS flour. Simmer, stirring for 2 to 3 minutes. Pour sour cream & onion gravy over liver, and serve. Serve 2 to 4.


Low Calorie Liver & Onions


1 lb calves' liver

1 vegetarian bouillon cube

1/2 cup water

2 medium yellow onions, sliced thin

3/4 teaspooon garlic powder

1/2 teaspoon thyme, crumbled


Heat water in a large skillet. Stir in bouillon cube until dissolved. Heat until simmering. Add onions and cook, stirring, for 5 minutes. If liver is large cut into strips (Some modern companies sell their liver thin and not very big–hence the cheap price.) Stir garlic powder and thyme into bouillon. Add liver to skillet and cook, stirring occasionally, until liver browns. If needed, add more water to prevent burning. Serves 3 to 4.


Braised Calves' Liver


1 1/2 lbs calf liver
1 cup onion, finely chopped
1/4 cup butter or margarine
1/2 tablespoon paprika
1/2 tabblespoon onion powder or very finely minced onion
1 tablespoon tomato paste
1/2 teaspoon salt

Slice liver in small, thin pieces. Brown the onions in butter. Stir in the paprika onion powder and tomato paste. Add the liver. Cover and simmer over a low flame for 15 minutes, or until the liver is done. Add salt just before serving.


Fried Pork Liver with Onions

6 slices bacon
3 large onions, sliced thin
salt & pepper, to taste
1/2 pound pork liver, sliced thin
1/2 cup flour
2 Tablespoons Crico or butter

Soak liver in milk. Drain thoroughly and pat dry with paper towels. Set aside. In a shallow bowl, add the flour; sprinkle in some salt and pepper.

In a deep skillet, fry bacon until crisp. Set aside on paper towels to drain, leaving the bacon fat in the pan. Add onions to the pan, along with desired amount of salt and pepper. Saute onions over medium-high heat, until soft and transparent. Remove onions from pan.

Allow pan to cool slightly, before carefully adding the Crisco or butter to the bacon fat in the pan. Lightly dust the liver in the flour, add to the skillet, and cook liver over medium heat, untill lightly browned on both sides. The liver will brown quickly, be careful not to burn it. Remove cooked liver from the skillet, and set aside on a warm plate.

Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (simmer) for exactly 15 minutes. Remove from heat and serve. NOTE: this recipe will work just as well with calves' liver.



Southern Fried Chicken Livers

1 pound chicken livers
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
1/4 teasoon paprika
scant pinch, cayenne pepper (optional)
1/4 cup vegetable oil

Rinse the chicken livers in cool water, pat dry, and cut into bite-size pieces. Place livers in a sealable plastic bag, together with flour, salt, pepper, paprika, and, if using, cayenne pepper. Shake thoroughly, until well coated with flour mixture.

Heat the oil in a skillet; when quite hot (drops of water will bounce when flicked into the pan), arrange the livers in the skillet so that they are not touching one another. Fry on one side until lightly browned, about 3 minutes, then turn to brown on the other side. Remove from pan and drain on paper towels. Serve immediately.