Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Trim fat from mutton and cut meat into pieces.<
Take 1 1/2 pounds of mutton or lamb in season and cut into small pieces.
Slice 3/4 pound of potatoes and 3/4 pound of onions.
Put into a saucepan.
Cover with cold water; season to taste with salt and pepper.
Bring to boil slowly.
Simmer for 2 hours or until the meat is tender.
br>2. Add mutton, tomato, chili powder, turmeric, mutton masala and salt
Wash mutton and remove excess fat.
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
Cut meat into small pieces.
Remove skin and fat.
Peel onions and chop one.
Wash and peel potatoes and cut in two.
Slice one thinly.
Place meat in bottom of stewpan, then put in the sliced potatoes and chopped onion, seasoned with pepper and salt.
Add water.
Boil.
Simmer for 1 hour.
Arrange the potatoes and onions on top and simmer for a further hour.
When cooked, serve on hot dish, meat in center of onions and potatoes.
Pour gravy over and garnish with parsley.
Prick the leg of mutton with a fork and mix all of the ingredients (except the oil) and leave it to marinade for about 1 AA1/2 hours.
Put the leg in a big pot and cover. Let it cook until all of the juice dries up.
Add the oil to it and in case it is not tender, add half a cup of warm water and leave it covered for a while until it is done.
Serve it on a plate or dish garnished with lettuce and cucumber, spoon the remaining sauce from the pot and add on top of the roast.
ick from. I cook per recipe #600948 High Altitude Lamb. I
o serve, place 1/4 of the stew on each plate. Cut
For the stew: cut the meat into small
In a cold stew pot, place your tomato sauce,
he oil in the bottom of the pressure cooker over medium
n a plate, or layer of foil, and season well with
BEEF AND CARROT STEW:
Toss the meat in
Spray a 5-quart Pyrex casserole with a nonstick cooking spray. Cut beef or venison into bite-size chunks and put in casserole. Season to taste with salt and pepper.
Layer each of the following ingredients on top of meat:
carrots, onions, celery and potatoes. Drain and reserve juice from peas and beans.
Add the vegetables to stew.
Mix the reserved juices with the mushroom and tomato soups.
Pour over the top of the stew.
Cover with foil and bake at 325\u00b0 for 5 hours.
About 2 hours from start time, mix stew.
This is a very old recipe of unknown origin, but no cookbook should be without it.
ntil tender,then add the stew meat. After the meat browns
y the spoonful on top of bubbling stew and cover tightly.)
umplings: Just before the end of the 4 (or 8) hours