Signature Dish of cshenk

Bo-Peeps-a-Crock

Categories: Crockpot, Veal, Xxcarol, Diabetic

Yield: 8 Servings

1 lb Veal/lamb breast
2 tb Chicken bullion mix
-Water to 1 qt (or broth)
1 ts Nutmeg
1 ts Ginger, powdered
16 ea Cloves, whole
1 ea Medium/large carrot, chopped
1 c Grapes (optional)

Good sale? See that Veal or cut of Lamb? Many things go with it. This is one variation.

Cut the meat as needed to fit in the Crockpot, removing as much fat as possible. Now toss in the rest. Cook on high for 4 hours, then cool it and skim off the fat. Reheat and it's good heated for 6 hours at a shot for 2 days. (refrigerate in-between times!) Serves well with an acorn or butternut squash, cut in half and baked then served in a bowl with the shell filled with meat and soup. Add rice (Basmati or Jasmine preferred) and some blue lake green beans for a perfect but easy meal.

Nutrition: High in fat, even when cooled and skimmed, but sugar free and low in sodium. Use as a specialty now and again even if dieting. Satisfies sweet tooth with no sugar added.

From the kitchen of: xxcarol From the kitchen of: xxcarol From: Carol Shenkenberger

Date: 01-16-00 Cooking

Back to recipe index.