Audrey O'Bryan from Easthampton, Mass., sent in a recipe for a lamb stew that, though it does not have a white gravy, she thought Miller would enjoy. It comes from the February/March issue of Eating Well magazine. She said this stew is very easy to make as nothing requires browning, and she particularly likes that she can throw it all together in the morning before heading to work and come home in the evening to a hearty supper that everyone in her family, even her 7-year-old, gobbles up. I found that this particular recipe makes a rather soup-like stew. I would be sure to serve it with some crusty bread for dunking in the tasty broth. Simply add a green salad, and you will have deeply satisfying and comforting meal for a cold winter's night.
Lucian Schrader from Charleston, W.Va., is looking for a recipe for a candy called coconut strap. She said it came from a candy store in Wheeling W.Va. The man who owned the store retired several years ago, and she has been unable to find the candy anywhere.
Linda Settles from Havre de Grace has been looking for years for a brown sugar pie recipe that duplicates her grandmother's. It was a mixture that went into an unbaked shell and as it baked, the filling separated into layers, a custard on top and a wonderfully rich brown sugar layer on the bottom. Her grandmother had nine children, including five daughters, but none of them can remember how she made the pie.
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Makes: 8 generous 1-cup servings
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
Cover and refrigerate for up to 2 days or freeze for up to 1 month.