French-canadian/3 recipes

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Fall off the bone lamb with sweet capsicum (bell pepper) and tomatoes. Stand a shank on top of a 'mountain' of garlic mash potato in a bowl; ladle bell peppers and soupy stock all around. Mop up with crusty bread

Pork Belly is roasted with lots of garlic and sage, it is very easy to make, and loaded with the flavor!

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This creamy and tangy soup is loaded with yumminess, and it's quick to make. A delicious side dish to accomplish the main dish.

Barb's Special Sweet Breads Part 3 (Spandauer) recipe