Labrador Stew
Ingredients
* 2 pounds boneless lab steak, cubed (shoulder or flank)
* 1 large onion, cut into wedges
* 1 pinch cinnamon, turmeric, bay leaf, and cayenne
* 1 bay leaf
* salt and pepper, to taste
* 2 cans beef stock
* 5-6 carrots, cubed
Directions
* Brown the meat in a tablespoon of olive or vegetable oil
* Place meat, spices and vegetables into a stock pot
* Add 4 cups water
* Simmer for 1 hr. minimum (the longer, the more tender). Add water, if necessary, to keep the ingredients covered.
* Serve hot in bowls with cracker garnish.
Can be made ahead, and/or frozen.
Labrador Links
Ingredients
* 6 pounds coarsely ground labrador meat (you can use the leftover parts from previous recipes)
* 2 tbsp fennel seed
* 1/4 cup chopped parsley or cilantro
* 4 tbsp chopped basil
* 1 tsp cinnamon
* 1/2 tsp red pepper, ground or flake
* 1/2 tsp black pepper, ground
* 1 tbsp chopped oregano
* Sausage casings, or washed and stretched labrador entrails
* Sausage funnel
Directions
* Mix all ingredients in a large bowl until mixture is uniform
* Wet the casing and slide it over the narrow end of the funnel
* Tie a knot in the end of the casing
* Stuff the mixture through the funnel, into the casing
* When casing is stuffed to desired length, twist the casing several times, and repeat the process.
Lab-B-Q Ribs
Ingredients
* 1 bottle of your favorite barbecue sauce
* 2-3 pounds labrador dog ribs
* (optional) clove, nutmeg, paprika, cayenne, red pepper, salt, and pepper to taste
Directions
* Cover the ribs with water and boil for 2 or more hours, for tenderness (or use a pressure cooker for 30-45 minutes)
* Remove ribs from water and place in a shallow dish
* Cover the ribs with the spices, if desired (rub the spices well into the meat, to impart their flavor)
* Add barbecue sauce, making sure to cover all the ribs' surface
* Bake for 30 minutes at 350 deg. F.
Lobsters Labr'idore
Ingredients
* 2 lobsters, cooked (5-7 lbs)
* 1 lb. ground labrador steak
* 2 tbsp chopped onion
* 2 cans condensed cream of mushroom soup
* 1/2 cup milk (2% or whole)
* 2 tbsp butter (margarine)
* 2 tbsp flour
* 1 cube chicken bouillion
* dash of Worchestershire sauce
* dash of sherry (cream or dry)
* 1 beaten egg yolk
* 1/2 cup dry bread crumbs
* 1 tbsp finely grated parmesan cheese
Directions
* Remove lobster meat carefully from shells. Set shells aside.
* Heat oven to 450 deg. F
* Brown onions in butter, then add condensed soup, bouillion, Worchestershire sauce, flour, and milk.
* Simmer over low heat until mixture bubbles. Boil and stir for 1 minute.
* Remove from heat. Gradually add beaten egg yolk, stirring constantly.
* Stir in wine, lobster meat, and labrador meat.
* Place lobster shells in a large baking pan.
* Stuff shells with meat mixture
* Mix bread crumbs and cheese. Sprinkle over stuffed shells.
* Bake 5-8 minutes (until golden).
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