Lamb Cranberry Stew

¼ cup oil

2¼ pounds boneless lamb shoulder, cubed

2 teaspoons salt

¼ teaspoon thyme

4 whole cloves

1 clove garlic, halved (optional)

1 tablespoon lemon juice

1 10-ounce can of beef bullion

1 medium onion, chopped

5 medium carrots, quartered

1 cup whole berry cranberry sauce (President's Choice cranberry sauce with orange works well)

2 tablespoons cornstarch

1 can potatoes, drained

1 In a dutch oven heat oil and brown lamb. Add salt, thyme, cloves, lemon juice, garlic, bullion, onion and 1 cup water. Cover and bring to a boil. Reduce heat and simmer for 45 minutes.

2 Ad carrots, cranberry sauce and more water, if needed. Cover and simmer fro 35 to 45 minutes or until lamb and carrots are tender.

3 Dissolve cornstarch in ¼ cup water and add to the stew with the potatoes. Cook, stirring, just until thickened.

Makes 4 servings

Crisp Gingerbread Cookies with Pecans

2 cups all-purpose flour

1 tablespoon ground ginger

1½ teaspoons cinnamon

½ teaspoon each allspice, salt and baking soda

½ cup unsalted butter, at room temperature

½ cup brown sugar

½ cup fancy molasses

48 pecan halves

1 In a large bowl, using a fork, stir flour with spices and baking soda. In a medium-size bowl, using an electric mixer on medium, beat butter with sugar until creamy, at least 2 minutes. Gradually beat in molasses. On low, gradually beat in flour mixture and continue beating just until dough starts to come together.

2 Form dough into 3 "logs" either round or square in shape. Wrap each log in plastic wrap and refrigerate until cold, at least 30 minutes or up to 5 days.

3 Preheat oven to 350ᴼF. Lightly spray or oil a baking sheet.

4 To bake, remove dough from refrigerator. Let stand at room temperature for approximately 5 minutes. Slice dough into ¼ inch slices. Place on prepared baking sheet at least 1-inch apart. Gently press a pecan half into the centre of each.

5 Bake in centre of preheated 350ᴼF oven until the cookie edges begin to brown slightly, from 7 to 10 minutes. Remove cookies to a rack to cool completely. Repeat with remaining dough and pecans. Store cooled cookies in an airtight container in a cool place up to 1 week or in the freezer up to 1 month.

Makes 48 cookies