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Mimi Jett’s Lamb Stew

by Market Manager

Ingredients

1 lb lamb, cut into 1/2″ cubes
1 cup flour, salt & pepper added
1/3 cup butter or olive oil
~ 2 cups chicken broth
2 tsp salt
1/2 tsp pepper
1 or 2 cloves garlic
1 onion, peeled and chopped
4 carrots, peeled and cut into 1/4″ slices
1/2 cup celery, chopped
3 potatoes, cut into 1/2″ cubes (not necessary to peel, just scrub)
2 leeks, white part only, cut into 1/4″ slices
1 tsp dried basil
2T fresh parsley
1 cup Bisquik
1/2 cup milk
2 tsp fresh parsley

Directions

  1. Dredge lamb in a mixture of flour, salt and pepper.
  2. Shake off excess flour mixture and saute the meat in hot oil until browned on all sides. Add salt, pepper, garlic, onions to meat and stir.
  3. Add broth to cover (or water, or a mix of both), stir and simmer in a covered pan for 1 hour.
  4. Add leeks, potatoes, carrots, celery, parsley, and basil. Add more water to cover plus 1 or 2 inches above meat/vege mixture.
  5. Bring to boil, cover and reduce heat to simmer for 20 minutes.
  6. Mix Bisquik, milk, and parsley together in a small bowl until a soft, gooey dough forms.
  7. Drop by spoonfuls onto the bubbling stew.
  8. Cook for 10 minutes uncovered, then cover and cook for another 10 minutes.
  9. Serve in large bowls with crusty French or Sourdough bread.

Bianca Shorty and Suzette Ackerman’s Camp Eggs and Sausage

by Market Manager

From the Kitchen of Dale Matthews

Recipe from: Family Camping Trips
Number of Servings: 6-8 people
Prep time: 10 Minutes Cook Time: 45 Minutes

Ingredients

24 eggs, beaten
1 green bell pepper, chopped
2 lbs. Pork Sausage or 3 cans SPAM, diced
1 onion, chopped
1 red bell pepper, chopped
3 T Oil
1 ½ C all purpose flour
2 tsp Salt
1 tsp Pepper
16 ozs. shredded cheddar cheese
14 inch Cast Iron Dutch Oven with a Rimmed Lid

Directions

  1. Light 20 charcoal briquets in dutch oven lid turned upside down.
  2. USE DUTCH OVEN OVER CAMPFIRE OR PROPANE BURNER – OUTSIDE!
  3. In Dutch Oven, Saute Onion, Bell Peppers in oil.
  4. ADD Sausage or SPAM and Brown thoroughly. (Spam jumps around like Mexican Jumping beans when correctly done!)
  5. ADD Eggs that have been MIXED with flour and seasoning.
  6. Scramble Egg mixture on medium heat until partially done.
  7. Cover with Cheddar Cheese, put Dutch Oven Rimmed Lid on top with the 20 HOT charcoal briquets in it.
  8. Cook 15-20 minutes until bottom is golden Brown.