"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lamb and Limas Recipe

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This recipe for Lamb and Limas, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Aguirre

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds lamb stew meat
4 Tbsp flour
1 tsp salt
1/4 tsp pepper
3 Tbsp shortening
3 C cooked tomatoes
2 C cooked lima beans, fresh or dried

Directions:
Directions:
Cut meat into 1-inch cubes. Roll in flour, seasoned with salt and pepper. Brown in hot shortening in heavy kettle. Add tomatoes; simmer 2 hours or until meat is tender. Add lima beans last 15 minutes of cooking.

Serves 6, generously.

 

 

 

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