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British Columbia Women’s Institutes

LAMB STEW WITH MUSHROOM DUMPLINGS

3 Ibs. of lamb, cut in pieces

flour
salt and pepper
14 cup sliced onion

Roll lamb in seasoned

5 cups boiling water

14 cup carrots, cubed

2 tbsp chopped parsley

2 tbsp chopped green pepper

flour, brown with onion in hot fat in kettle. Add

boiling water and simmer for two hours. After first hour add carrots,
green pepper and parsley.

BEEF OVEN STEW

Cube 11% lbs. chuck beef, roll in seasoned flour and brown in 2 tbsps. of
fat. Place in a 2-qt. casserole, add 5 small carrots sliced, 10 small onions,
peeled. Combine meat drippings with 24 cup (6 oz. can) tomato paste or
1 can of tomato soup. Add 1 clove of garlic minced, | bay leaf and a dash
of thyme. Add 11% cups of boiling water, cover, bake in a moderate oven
(350°) for 45 minutes. Add | can or | package of frozen peas and continue

baking for 45 minutes.

HUNGARIAN GOULASH

% lbs. of short ribs or stew meat 1 slice of lemon

2 cups of tomatoes
2 cups sliced carrots
1 large onion

1 clove of garlic
pinch of caraway seed
salt and pepper to taste

Flour meat and brown in a skillet, add tomatoes and other ingredients and
cook slowly several hours until meat and vegetables are tender.

GERMAN VEGETABLE SOUP

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cup dried lima beans _. | ham bone

cup dried peas 2 potatoes, sliced

tbsp barley 2 onions, sliced

tbsp rice 1 white turnip, diced

tbsp kidney beans 1 cup stewed or canned tomatoes
qts. cold water 1 tsp salt

cup celery, cut in pieces 14 tsp pepper

Wash peas, beans, barley, rice, soak overnight in cold water.

Bring to boiling point, add vegetables, salt and pepper. Simmer slowly
two hours. Add water as it cooks away. About half-an-hour before serving
add ham bone and more seasoning if necessary. Remove bone before
serving. [his soup should be quite thick and is a meal in itself.

114-21% cups thinly sliced onion

84 cup water

FRENCH ONION SOUP

6 cups soup stock or stock substitute
1 tsp Worcestershire sauce

4 tbsp margarine or butter salt

1 tbsp flour

pepper or paprika

Cook onions in water until all water is absorbed. Then saute the onions
in margarine or butter until they are light brown. Stir in stock, flour and
sauce. Simmer in a covered dish for at least 1 hour. Season with salt,

pepper or paprika.

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