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SCOTCH BROTH

Ingredients:-

1 lb neck of mutton or lamb

2½ pints water

1 small turnip (a rutbaga to youse Murcans) (chopped)

1 large carrot (chopped)

1 small carrot (grated)

1 meduim onion (chopped)

1 ounce pearl barley

1 ounce shredded cabbage

Method:-

Put the meat water into a large saucepan, add the pearl barley, season with salt and pepper. Bring to the boil, cover and simmer for 1 hour. Add the vegetables, cover and simmer for another 60 minutes.

Remove the meat and strip from the bones, return the meat to the broth. Reheat and serve.

Note- it's better on the second day. Why? Cha-n'eil fhios mi.

Chicken Broccoli Penne Pasta

Cut & boil 1-2 heads of broccoli

Fry or grill about 1 lb of chicken strips or breast (I add spices to mine)

Boil 1 lb of penne pasta & drain

Add a few spoons of minced garlic & drizzle with olive oil

Drain the broccoli & add to pasta mixture

Cut chicken into chunks & add

Mix & serve

Add parmesan cheese on top of individual servings

Cars, have you tried all of those recipes:wah: - Sounds yummy