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FareShare Gazette -- March 2006 Recipes

FareShare Gazette -- March 2006 Recipes comes together with Salt, Pepper, Baby Carrots Cut In Thin Strips, Lemon Juice, and Ground Pork. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 tsp
• 1 tsp
• 1/3 lb
• 1 cup
• 1 lb
• 1 can
• 1 1/2 tsp
• 1 tsp
• 1 tbsp
• 1 tbsp
• 1 cup
• 3 tbsp

Method (preview)

1. 1

   Rub lamb with garlic and season with salt and pepper.

2. 2

   Brown shanks in hot oil in a fry pan.

3. 3

   Place vegetables in the bottom of stoneware.

4. 4

   Add meat and all other ingredients.

5. 5

   Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.

6. 6

   Place the ground pork, minced shrimp and the remaining meatball ingredients in a bowl.

7. 7

   Add the meatball ingredients and mix together with your hands, moving in one direction.

8. 8

   When the ingredients are blended, wet your hands slightly; form the pork mixture into 4 large meatballs and roll in cornstarch.

9. 9

   2. Heat wok and add the oil. Cook the meatballs on medium heat until they are golden brown. Drain the meatballs on paper towels.

10. 10

    3. Heat the stock separately, adding soy sauce, sugar or other seasonings if desired.