| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Mandarin Orange Lamb Casserole

1 pound lamb, cubed
2 tablespoons vegetable oil
1 (6-ounce) package wild rice mix
1 (11-ounce) can Mandarin orange sections
1 (10 3/4-ounce) can cream of celery soup
1 cup (8 ounces) sour cream
1 tablespoon grated orange peel
1 1/2 teaspoons grated gingerroot
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sliced celery
1/2 cup chopped onion
1 (14-ounce) can artichoke hearts, chopped

1. Preheat oven to 350*F.
2. In a skillet, brown cubed lamb in oil.
3. Cook wild rice mix according to the package directions.
4. Drain mandarin orange sections; reserving the liquid.
   In a mixing bowl combine the liquid from the orange sections with cream of celery soup, sour cream, grated orange peel, gingerroot, salt, and pepper. Stir in the cooked lamb, the cooked rice, thinly sliced celery, and chopped onion. Gently stir in the mandarin oranges and chopped artichoke hearts.
5. Pour into a greased baking dish.
6. Bake covered, until heated through, about 15 minutes.

Makes 6 servings.