Kitchen Krafts

By Winnifred and Ann Jardine

Finnigan’s Stew

1 1/2 pounds boneless lamb, cut in 1″ cubes

flour

4 medium-size onions, quartered

3 medium-size potatoes, peeled and quartered

3 large carrots, peeled and sliced

1 1/2 teaspoons salt

1 1/2 cups beef bouillon

2 teaspoons lemon juice

Roll lamb cubes in flour. Arrange meat and remaining ingredients (except lemon juice) in 3-quart casserole or dutch oven. Cover with tightfitting lid and cook at 325º for 2 hours or until meat is tender. Remove lid, stir with spoon, and add lemon juice. Makes 6 servings.

Irish Soda Bread

1 cup biscuit mix

1/4 cup raisins

1/3 cup milk

Combine all ingredients in bowl. Spread dough in greased 8″ pie pan. Bake at 450º for about 12 minutes or until golden. Cut into wedges. Serve hot with butter. Makes 4 to 6 servings.

Erin Slush

2 cups vanilla ice cream

2 cups lime sherbet

2 cups chilled pineapple juice

2 cups chilled lemon soda water

Combine vanilla ice cream and lime sherbet in chilled bowl and blend until smooth, using large spoon, potato masher, or electric beater. Slowly stir in pineapple juice. Add soda water slowly down the inside of the bowl. Stir and serve immediately. Makes 6 generous servings.

Illustrated by Pat Hoggan