This lamb recipe has a marinade that compliments the lamb perfectly.

Ingredients;
Rack of French cut baby lamb chops, 5-7 ribs or 5-7 loin lamb chops
3 cloves of fresh garlic, mashed
1-2 sprigs each of rosemary, thyme and sage
Juice of one lemon
4 TBLS virgin olive oil

Directions;
Blend all but the lamb in a mini processor or blender.
Place in a freezer bag with the lamb for 2 to 8 hours in the refrigerator.  Remove the lamb and grill or broil while basting with the marinade until the lamb is done to your liking; rare, med rare, med.  I don’t recommend cooking the lamb to well done.
Use a meat thermometer placed in the thick part of the meat to help with the temperature.
Classic is to serve it with mint jelly.

Brunswick Stew is a traditional dish, popular in the Southern states and usually includes a tomato base, local beans, vegetables, and originally small game meat.
Most recently its made with chicken or pork.
A great stew for the cold weather and freezes very well too.

Ingredients;
1 large onion, chopped
2 garlic cloves, minced
2 TBLS vegetable oil
1 can Campbell’s beef consume
2 pounds boneless chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 cup frozen baby lima beans
1 cup frozen baby peas
one large red or Yukon gold potato, cubed
1 (12-oz.) bottle chili sauce
1 TBLS brown sugar
1 TBLS yellow mustard
1 TBLS Worcestershire sauce
1/2 TSP coarsely ground pepper
1 LB chopped barbecued pork brisket (without sauce)
1 TBLS fresh lemon juice
Hot sauce (optional)

Directions;
Sauté onions and garlic in hot oil in a 7.5-qt. pot or Dutch oven over medium-high heat 3 to 5 minutes or until tender.
Stir together beef consume and 2 cups water, and add to pot/Dutch oven. stir in chicken and next 11 ingredients. bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
Uncover and shred chicken into large pieces using 2 forks. stir in pork brisket and lemon juice. Cover and cook 10 minutes. serve with hot sauce, if desired.

This all veggie chickpeas and potato stew is great as a main course or a side dish.
It’s origins are from the southern Mediterranean region of Europe.
Make extra because it does freeze well.

Ingredients;
2 TBLS olive oil
1/2 large onion, diced
2 cloves fresh garlic, mashed and minced
1 TBLS tomato paste
2 TBLS Baharat seasoning, available in most spice shops or upscale markets or blend and save your own which is a mixture of ground;
3 parts coriander seeds.
3 parts cinnamon.
3 parts cloves.
4 parts cumin seeds.
1 part cardamom pods.
3 parts nutmeg.
6 parts paprika.
15oz-18oz can of diced tomatoes
1 LB of red skin potatoes, cut into bite size cubes
2 1/2 cups of chickpeas, rinsed if canned OR 1/2LB dry if cooked according to the bag directions.
Salt & pepper to taste
Minced fresh mint for garnish

Directions;
In a 5QT pot over med heat add the oil and onion and saute a few minutes. Add the garlic and saute another 2 minutes. Add the tomato paste and all the spices. Stir for a few minutes to blend and then add the diced tomatoes. chickpeas and potatoes. Add a cup of water or vegetable broth. Stir and cover on low heat for 15 minutes or until the potatoes are cooked. Adjust the spices to your liking adding more if desired. Serve garnished with mint on top

This hot bacon cheese dip is great for a crowd.
It gets put together in no time at all.
Place it in a sauce pan or if you have a small crock pot for cooking and to keep warm while serving.
Surely you will be asked for the recipe!

Ingredients;
2x 8oz packages cream cheese, cut into cubes
4 cups shredded cheddar cheese, any kind you like
1 cup half & half
2 TSP Worcestershire sauce
1 TSP dried minced onion
1 TSP dry mustard
12 bacon strips, cooked and crumbled
Crackers or French bread slices or tortillas.

Directions;
On low heat in a medium sauce pot or a small crock pot mix all except the bacon until creamy.
Just before serving add the bacon and serve warm.
Serve it In a crock pot or a serving dish with a warming plate under it.