Review of last recipe - Lamb Stew (photo above) - Not a very appetizing looking photo. Ended up finding lamb stew pieces on the bone, and also substituted most of the water with chicken broth.  It was a serviceable stew, but like I said, not really what I want to eat in August.

TODAY'S RECIPE - CHOCOLATE CHIP-BRANDY SOUFFLE
From Family Circle Magazine ...had to go to a dessert as I'm getting tired of lamb.

Serves 8

6 eggs, separated
1 envelope unflavored gelatin
1 cup sugar
3/4 cup milk
1/4 cup brandy
1 tsp vanilla
1/4 tsp salt
1 cup heavy cream
6 squares semisweet chocolate, grated

Measure off a length of aluminum foil long enough to encircle a 4-cup souffle dish.  Fold in half lengthwise. Fasten to dish with tape or string so collar is about 6 inches higher than rim.

Beat egg yolks slightly in saucepan.   Stir in gelatin, 1/2 cup of the sugar and the milk.  Cook over low heat; stirring constantly until gelatin is completely dissolved and mixture thickens slightly and coats a metal spoon. Remove from heat and stir in brandy and vanilla.

Beat egg whites and salt in a large mixing bowl until foamy. Beat in remaining sugar, a tablespoon at a time, until meringue forms soft peaks. Beat cream in another bowl until stiff.

Stir 1/4 of the meringue into the egg yolk mixture.  Gently fold egg yolk mixture, whipped cream and grated chocolate into remaining meringue. Pour mixture into prepared dish.  Refrigerate at lest 4 hours or until set. Remove collar.  Garnish with chocolate.

Review of last recipe - Lamb Scallopini (photo above) - This is not how I like to eat lamb!  It wasn't that it was that bad, but the lamb gets lost in the breading.

Note:  Since my constant goal is to either lose weight or maintain weight loss, I am suspending the dessert portion of my quest to sample every recipe I've ever saved.  I will only be making desserts sporadically.

TODAY'S RECIPE - LAMB STEW
Yes, it's August and not really stew weather, but I will carry on.  The date on this recipe is 10/4/80; my 26th birthday.

After reading through the recipe, there is no way that I would just simmer meat in water with vegetables.  I am going to use seasoned flour to lightly coat the meat, brown the meat in oil, then add the vegetables.  The flour up front will help sear the meat and add thickness to the finished stew.

Serves 4-5

1 1/2 lbs lamb, cut for stew
5 medium potatoes
5 medium onions
5 stalks celery, cut into thirds
5 carrots, cut into thirds
1 clove garlic, minced
1-2 tsp salt
3 tbsp flour
gravy coloring (something I would never use)

Place lamb in heavy pan.  Add boiling water to cover meat.  Cover pan, and cook slowly for 1/2 hour.  Add remaining ingredients except flour. Cook 40-60 minutes or until fork tender.  Set aside to allow fat to float to surface.  Skim off.  Blend 4 tsp fat with 4 tbsp flour.  Stir into simmering stew with wire whisk.