ArizonaRealCountry.com 47 March 2019 4 medium carrots, cut into 1-inch pieces 1 cup frozen peas 1 teaspoon salt 1 teaspoon dried thyme 1/2 teaspoon pepper 1/2 teaspoon Worcestershire sauce 2 tablespoons water DIRECTIONS Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Potato Casserole INGREDIENTS 2 lb. hash browns, frozen 8 oz. sour cream 1 c. milk 1 t. salt and 1/4 t. pepper 1 stick margarine (1/4 lb.) 2 c. grated Velveeta cheese 1/4 c. onion DIRECTIONS Mix and bake in a 350° oven for at least 1 hour or bake in a microwave on high for 20 minutes. Barmbrack Recipe and photo from thespruceeats.com INGREDIENTS 1 tablespoon dried yeast 1 1/2 cups water​(lukewarm) 1/4 cup sugar (plus 1 teaspoon) 5 cups plain flour 1/4 cup butter Pinch salt 1/4 cup ​ mixed candied peel 1 1/4 cup raisins 2 eggs (beaten) DIRECTIONS Place the yeast in the lukewarm water, add the teaspoon of sugar, stir and leave to one side. Put the flour into a large roomy baking bowl and add the butter and salt. Using your fingertips, rub the butter into the flour to form sand-like crumbs. Work quickly to prevent the butter becoming too warm. Add the peel, raisins, and the remainder of the sugar to the flour mixture and stir. Make a well in the center of the flour mixture, add the beaten eggs and the yeast mixture. Work the mixture together to form a soft dough. Knead the dough on a floured worktop for 10 minutes until smooth and pliable. Place the dough back into the bowl. Cover with a clean tea cloth and leave in a warm place until the dough has doubled in size - about 1 hour. Return the mixture to the worktop and divide in two. Knead each half for another few minutes then form into two rounds, each approximately 7 inches in diameter. Place on a greased baking sheet and leave to rise for another hour. Heat the oven to 400 F and bake in the preheated oven for 30 minutes, until golden brown. Remove the cakes from the oven and leave to cool on a rack. The cake is lovely to eat straight away, but it can be stored in a cake tin, wrapped with a little greaseproof paper if needed. Present this ad at your tour to be entered to win in our monthly drawing. FREE HAPPY HOUR EVERY FRIDAY!* 4pm-6pm Enjoy a Prickly Pear drink at the Cyber Cafe *Call for details a bite of country Mom’s Real Country Recipes