Recipe - Fall Lamb And Vegetable Stew

2 pound Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 cn Mushrooms, cut or sliced up
One half cup Bell peppers, chopped
1 cup Onions, chopped
2 teaspoon Salt
1 Garlic cloves, crushed
One half teaspoon Thyme leaves
1 Bay leaves
2 cup Stock, chicken
2 tablespoon Butter
2 tablespoon Flour

Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice
potatoes.

Place lamb and vegetables in crockpot. Mix salt, garlic, thyme, and bay
leaf into stock; pour over lamb and vegetables. Cover and cook on low 8
hours. (Don't peek. Lifting the lid prolongs cooking time.)

Turn to high. Blend flour and butter, then shape into small balls. Drop
into stew and cook, stirring several times, until thickened. Serve over hot
noodles or rice.

Source: _Woman's Day 'All Appliance Cookbook #1'_ Posted on GEnie by
C.SVITEK [Cathy], Jan 19, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini