TOMATO-BEEF STEW WITH BISCUITS

1 to 2 lbs. beef stew meat cut into 1 inch pieces (may
substitute venison for the stew meat)
1 cup chopped onion
2 tbsp. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2-1/2 cups hot water
1 tbsp. sugar
1-1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 tbsp. flour
2 cups Bisquick baking mix
1/3 cup margarine, melted
1 cup sour cream

Cook and stir beef and onion in oil in dutch oven until beef is brown. Stir in mushrooms (with liquid), tomatoes (with liquid), tomato paste, hot water, salt, sugar and pepper. Heat to boiling, stirring occasionally, until beef is almost tender, about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat.
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Aubergine Stew
Khoresht-e Badenjan
(Recipe Prepared by: N. Shaida)
Ingredients

2kg (4 lb) aubergines
500 g (1 lb) boned leg of lamb
2 medium onions
1 teaspoons turmeric
3 tablespoons tomato paste
3-4 medium tomatoes
60g (2oz) small unripe
grapes juice of 1 lemon
salt and paper

Recipe

1. Peel the aubergines and cut into 50mm (1/4 in) thick slices. Spread them out, sprinkle with salt and leave for half an hour. Fry in a generous amount of oil until golden brown. Leave to drain.
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RICE with LENTILS, DATES, RAISINS and MEAT
Adas Polow
Sufficient for 4 - 8 people
(Recipe Prepared by: Shokooh)
Ingredients

- 500 g (1 lb) Basmati long grain rice
- 500 g (1 lb) meat or chicken
- 375 g (3/4 lb) lentils
- 250 g (.5 lb) pitted dates
- 125 g (1/4 lb) raisins
- 2 medium onions
- 1/3 cup oil
- 1/4 tsp ground saffron
- salt and pepper

Recipe

1. After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours.

2. Trim the meat of all fat, cut into small pieces (2 inch cubes), wash and drain.
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Mixed Herb Stew
Khoresht-e Ghormeh Sabzi
(Recipe Prepared By: Shaida)
Ingredients

- 120g (4 oz) red kidney or black-eyed beans
- 30g (l oz) fresh fenugreek or 2 tablespoons dried
- 150g (5 oz) parsley
- l00 g (4 oz) coriander or parsley
- 180g (6 oz) spring onions or leeks
- 30g (l oz) dill (optional)
- 360g (12 oz) boned leg of lamb
- 1 medium onion
- 2 tablespoons dried lime powder
- 4 whole dried limes
- salt
- juice of 2 lemons or 4 if dried limes are not available

Recipe
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STEW WITH SPINACH AND PRUNES
Khoresht-e-Esfenaj-o Aloo
(Recipe Prepared by: N. Shaida)
Ingredients

500 g (1 Ib) boned leg of lamb
500 g (1 Ib) fresh spinach or 1 packet frozen chopped spinach
juice of 2 lemons or 4 dried limes
10 pitted prunes
2 medium onions
2 dessertspoons dried lime powder
180 g (6 oz) leeks or spring onions
salt and black pepper

Recipe
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