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Lamb Stew

One and one half pounds shoulder lamb chops, cut in one and one half pieces
Three cups beef stock
Two cloves garlic
One cup tomatoes, peeled, seeded and diced
Two medium carrots, chunked
Three stalks celery, chunked
Four potatoes, chunked
One sprig of fresh rosemary
Salt and Pepper to taste
Flour and butter for roux

In a large pot, brown lamb evenly. Add in beef stock and tomatoes and simmer for about one hour.

In a large mixing bowl, toss carrots, potatoes and garlic with rosemary, salt, pepper, and olive oil. Place vegetables in a roasting pan and roast for forty five minutes at three hundred seventy five degrees, until the vegetables are tender. Once the vegetables are cooked, discard the rosemary sprig and add to lamb mixture.

Bring to a boil and thicken with roux. Season with salt and pepper to taste. 


Cilantro Salmon Steaks

Six salmon steaks each one to two inches thick
One half cup of rose wine
One tablespoon fresh cilantro, minced
Two tablespoon round onion, minced
One teaspoon garlic
One half cup of light olive oil
Two vine ripened tomatoes, cut in wedges
One Maui onion, cut into wedges
Italian dressing of your choice
Salt and Pepper to taste

Combine the wine, cilantro, onion, garlic and olive oil. Pour mixture over uncooked salmon in a shallow glass pan. The amount of seasoning in the marinade can be adjusted to your taste. Use more marinade, if necessary, to cover the salmon steaks. Refrigerate for one hour, turning salmon once. Drain well. Broil fish. Serve with the slices of vine-ripened tomatoes and Maui onions drizzled with your favorite Italian dressing. Garnish with chopped cilantro.