Recipe of the Month
Slow-Cooker Lamb Stew
Recipe by Colleen Green
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- 2 pounds of lamb stew meat
- 3 garlic cloves minced
- 1-2 teaspoons Watkins brand “Herbes de Provence” (rosemary, marjoram, thyme)
- salt and pepper
- 3/4 cup cream of chicken and mushroom soup
- 4 tablespoons flour
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 9-15 green olives with pimento
- half a bag of baby carrots
Combine carrots, garlic, and herb seasoning in a 5-6 quart slow-cooker, season with salt and pepper.
Place 3 tablespoons of flour on a plate.Season lamb with salt and pepper, coat in flour, shake off excess, and set aside.Season lamb with salt and pepper, coat in flour, shake off excess, and set aside.
In large skillet pour the extra-virgin olive oil. Heat lamb in skillet in small batches over medium high heat until browned on all sides. Transfer to crock-pot.
Add wine to skillet. Use wooden spoon to scrape up left over brown bits in pan. Cook wine in medium heat until it is reduced by about half.
Add mixture to crock-pot and cover.
Cook on low about 4-5 hours. Last twenty minutes, add the olives.
Book of the Month
Rowing Through the Night
by Ruth Kibler Peck
The poetry of Ruth Kibler Peck has won dozens of national, state, and local awards. She is also co-author of a creative writing series for Loyola University Press, and she wrote the history of Trinity Lutheran Church in Dayton to commemorate its 100th anniversary. Ruth Ann holds bachelor’s and master’s degrees from Wright State University, and she taught junior high English for 21 years.
Inspirational Quote of the Month
There is only one happiness in this life, to love and be loved.
Word of the Month
Sanguine (adj.) Cheerfully optimistic, hopeful, or
confident: “A sanguine disposition;” “Sanguine expectations.”
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