Meet the Cook: With our busy schedule, I cook lots of stews. This one - handed down to me by my mother-in-law - is nice because you can prepare it on the weekend and reheat it during the week. It's a great full-course meal...put out hard rolls and French bread, and you're set.
My husband and I have a son, 11.
-Jeanne Dahling, Elgin, Minnesota
Jalapeno peppers are quite abundant in this area of the country, and there are numerous ranches here that raise lambs. People seem to be eating food that's a little hotter nowadays, so I think this recipe will appeal to them.
This is a dowry recipe I brought with me from western Pennsylvania. To fully enjoy this dish, just serve it as a snack or appetizer with some hot bread and a beverage. It's nice to serve at parties, and I like it as a late-night snack, too! It can be made the day before, and it also freezes well.
SINCE I grow my own oranges, I often experiment by adding them to my favorite foods.
I found this sweet fruit to be quite compatible with lamb, a meat I often serve. The wonderful orange juice-based sauce is simple to prepare, and its hint of spices really complements the lamb.
-Margaret Pache, Mesa, Arizona
Lamb is such a tender and flavorful meat. It make a great additional as the protein in this stroganoff dish. This comes together so quickly and disappears just as fast.—Margery Bryan, Moses Lake, Washington
Chops are without a doubt the cut of lamb we like best. I usually simmer them on low for hours in a slow cooker. The aroma is irresistible, and they come out so tender they practically melt in your mouth!