Happy New Decade!

     Now that we are past the holidays – but maybe not “over” them - I want to share with you my favorite winter sport: eating! Sunny crisp days follow the Blue Moon, snow still on the ground and I am hungry for slow braised, crock pot, and stewed meals. Nothing is more satisfying than filling my home with the aroma of delicious winter soups and stews.
     Here is another of my mom's recipes: Scotch Broth. This is a very hardy soup with lamb (or beef), leeks and barley. It really is a complete meal and can be accompanied by crusty French Bread or homemade Cheese Twists (see recipe below). Add a side of salad and a dessert and you are good to go!
     If you do not like lamb, you can try this with beef and it will be just as delicious. The substitution for lamb neck bones can be short ribs or oxtails or even stewing beef, but best to discuss this with your butcher if you have any doubt. My best “butcher” is on Google!

SCOTCH BROTH

3 – 4 lbs lamb neck bones

3 leeks sliced thin (white part only)

2 qt chicken broth

One carrot and one celery stalk for flavor

Barley ¾ Cup

2 C diced carrots

2 C diced celery

Salt and Pepper to taste

½ C parsley

Cook lamb bones in chicken stock with leeks, carrot and celery stalks for about 1 – 1 ½ hours until meat comes off bones. Add the barley and cook for one more hour. Then add the diced carrots and celery, salt and pepper. Simmer until veggies are barely done. Taste and re-season. Remove meat and fat from the bones,return the meat to the soup and chill soup overnight. Skim fat off the top of the chilled soup then reheat and add chopped parsley before serving.

YUM!!

GARLIC CHEESE TWISTS

2 TB butter

¼ cup grated Parmesan cheese

1 tsp. granulated garlic

1 tsp. dried parsley flakes

1 can Pillsbury Buttermilk Biscuits

Preheat oven to 400°F. Lightly grease baking sheet. Microwave butter in glass measuring cup until melted; cool slightly. Stir in cheese, garlic and parsley. Set aside.

Flatten each biscuit into 5X2-inch rectangle. Spread 1 teaspoon butter mixture onto each rectangle; cut each in half lengthwise. Twist each strip 3 or 4 times. Place on prepared baking sheet. Bake 8 to 10 minutes or until golden brown.

ENJOY!