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Lamb& Tomato Casserole

2 pounds shoulder lamb
2 ounces butter
1 ounce plain flour
1 teaspoon marjoram
1 can tomatoes — (8 ounces)
1 large onion
2 tablespoons oil
1/4 pint beef stock
salt and pepper
Instructions: ————- Cut the lamb into 1 inch cubes and
chop the onions. Cook in the butter and oil until the onions are
soft and golden and the lamb is lightly browned. Stir in the flour
and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes
with their juice. Bring to the boil, stirring well. Pour into
crockpot.

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Banana Bread French Toast

1/2 cup egg substitutes
(about 2 eggs — beaten) 8 slices Hazelnut Banana Bread — (see
Index)
OR your favorite banana bread Vegetable spray
Makes 4 servings
I discovered this fabulous brunch idea at the Villa Banfi dining
room of the Statler Hotel at Cornell University, my alma mater.
Here is my version.
In a shallow mixing bowl, pour the egg substitutes or eggs. Heat
a lightly sprayed nonstick skillet over medium heat. Take a slice
of banana bread and dredge both sides in the egg mixture. Place
onto the heated skillet and cook both sides until golden brown.
Transfer to warm plates and repeat with the remaining slices of
bread.
If you’d like, serve with Nutmeg Applesauce (see Index).
Converted by MC_Buster.

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Basic Risotto

4 T Butter
4 T Olive oil
1 c Onion; yellow minced
2 c Rice;Arborio
6 c Chicken broth;homemade pref
4 t Salt
2 ds Pepper
Parmesan cheese -freshly grated Heat butter and oil in
14″X11″x2″ dish or large casserole dish, uncovered at High for 2
minutes. Add onions and stir to coat. Cook, uncovered at high for 4
minutes. Add rice and stir to coat. Cook, uncovered for 4 minutes
more. Stir in broth (homemade is best; it has the best flavour).
Cook, uncovered for 12 minutes more. Remove from oven. Let stand
uncovered for 5 minutes, to let rice absorb remaining liquid,
stirring several times. Stir in salt, pepper and Parmesan if
desired. **Arborio rice is the best rice for Risotto. It is a short
grained Italian rice; available in grocery stores in cities with
large Italian populations, Italian food shops and gourmet food
stores. Using North American rice will not produce the right creamy
texture.