Jack's Kitchen

2 large Celery stalks, chopped.
1 large Onion, chopped.
3 Medium Carrots.
3 large Potatoes.
3 Medium Turnips.
1 lb Lean lamb for stew, cut into 1" cubes.
1 tablespoon of Veg. oil.
1 tablespoon of Soy sauce.
1 teaspoon of Sugar.
½ teaspoon of Salt.
¾ teaspoon of Gravy Powder.
2 tablespoons of All Purpose flour.
2 tablespoons of grated Lemon peel.
1 tablespoon of chopped Parsley.
1 can Stewed tomatoes.
1 can Beef broth.
1 packet of Frozen Peas(10 oz.).

---

 

Cut carrots diagonally into 3/4" chunks. Peel and cut potatoes and turnips into 1 1/2" chunks. Remove any fat from the lamb.

In 5 quart. Dutch oven over a med-high heat, cook the lamb in a small amount of hot oil, sprinkled with salt, until lamb is browned on all sides. With a slotted spoon, remove lamb to bowl.

Cook the celery and onion in the remaining juices until lightly browned. Return lamb to Dutch oven; stir in the can of stewed tomatoes, beef broth, and 1 cup water. Over a high heat, bring to the boil.

Reduce heat to low; cover and simmer 25 minutes.

After the lamb has cooked 25 min., add the potatoes, carrots, turnips, soy sauce, sugar and Gravy Powder; over high heat, heat until boiling. Reduce heat to low; cover and simmer 20 min or until meat and vegetables are tender.

In cup mix the flour and 2 tbs. water until mixed. Stir the flour mixture into meat and vegetables; cook over med-high heat until mixture boils and thickens. Stir in the peas; heat through. Sprinkle with lemon peel and chopped parsley to serve.

3 cups of uncooked calrose rice.
3 cups of water.
½ cup of rice vinegar.
½ cup of sugar.
1 teaspoon of salt.

---

Wash the rice and rinse thoroughly.

Add 3 cups of water and cook in a rice cooker.

Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved.

Allow to cool.

Put the cooked rice into a large mixing bowl; then pour the vinegar sauce over the hot rice and mix.

 

Serve sushi . 

3 pounds of venison, cut into three-inch strips.
5 tablespoons of starsol sugar.
2 tablespoons of soy sauce
2 tablespoons of red wine.
2 teaspoons of salt.
1/4 teaspoon of five-spice powder.
1/8 teaspoon of cinnamon.

---

Combine all of the ingredients except the venison strips.

Marinate for 24 hours.

Bake at 350F for 15-20 minutes until brown; turning once.