Lamb Chop Casserole

6 shoulder lamb chops (1-inch thick)
Flour
2 tablespoons shortening
1 can cream of chicken soup
1 soup can water
1/2 cup minced onion
1/2 cup minced celery
1/2 cup minced green pepper
1/4 teaspoon salt
1/4 teaspoon paprika

Oven: 350/300 degrees

Dredge chops in flour, coating well on both sides. In a large heavy skillet, heat the shortening. Add chops and brown well on both sides, about ten minutes. Place meat in a shallow baking pan.

In a saucepan, heat the soup, water, and remaining ingredients. Mix well and bring to a boil. Pour over chops in the pan. Cover and bake at 350 degrees for forty minutes. Lower heat to 300 degrees and continue baking until chops are fork tender, about another twenty minutes. Serves six.

Technorati Tags: Recipes Food Lamb Lamb Chops Lamb Chop Casserole Casseroles Meat Dishes

Lemon Carrots

Perk up your carrots with this recipe.

1 pound carrots
1/2 teaspoon salt
1 cup water
2 tablespoons butter or margarine
1 lemon, sliced
3/4 cup blended maple syrup

Peel carrots. Halve lengthwise and crosswise. Combine with salt and water in a medium-size frying pan. Heat to boiling. Cover and cook ten minutes.

Uncover and cook three minutes more, or until liquid evaporates. Add butter, lemon slices, and syrup. Continue cooking slowly, turning carrots several times, about fifteen minutes, or until richly glazed. Spoon into a heated serving bowl. Serves four.

Technorati Tags: Recipes Food Carrots Lemon Carrots Vegetables