166. Greek Lamb Stew

Now, if you you’re thinking–hey now, didn’t you already make the Greek Lamb Stew card?

Well I did.

But that was card 156. This is card 166. Greek Lamb Stew NOT in Eggplant Boats.

Missing eggplant boats aside, the difference between the two seems to be black olives vs. okra/green beans and elbow macaroni.

So, essentially, Dinner is Served 1973 features the same recipe, twice. Why the committee of culinary geniuses over at Marjon Promotions, Inc. wanted a do-over ten cards later, beats me.

Obligatory notes on recipe modification:

I wanted to amp up the Greek vibes so I added more spices and herbs–garlic, cinnamon, oregano, and marjoram.

I used tomato juice instead of tomato sauce because I had an open bottle in the fridge (from a bloody mary, I’m sure).

I don’t like okra so that was a no-go. So I didn’t bother with green beans and I left that out, too.

I added red wine because why the fuck not?

Topped with feta because there was supposed to be a Greek Cheese Plate.

I also subbed some ditalini for the elbow macaroni. Elbow mac is so basic.

I didn’t bother with fancy plating because I do not have a massive copper bowl overflowing with macaroni nor multi-colored dried wheat thingies.

This was absolutely fine. It was a lamb stew with tomato and eggplant. Perhaps the next dinner I make is a touch more exciting.

Here’s hoping.

3 thoughts on “166. Greek Lamb Stew”

The ditalini look so cute and I’m sure soaked up the stew much better than elbow would.

Thank goodness you had the wherewithal to amp up the seasoning (as you’ve done in the past). I was shaking my head at the measly 1/2 tsp of Marjoram the recipe called for. But it seems par for the course with these cards. As if Marjon Promos deemed anything more than 1-2 pinches of the most basic seasoning too complicated and too complex for the 70’s home cook and household palate.

fibervicki February 4, 202311:52 am Reply

I found an old lasagna recipe which was my favorite back in the ‘70s and tried it…it was very bland! I think our tastes have changed over the years and we now like much more spice and flavor.

Marty K February 4, 20235:25 pm Reply

The ditalini look so cute and I’m sure soaked up the stew much better than elbow would.
Paris B. February 4, 202311:31 am Reply

Thank goodness you had the wherewithal to amp up the seasoning (as you’ve done in the past). I was shaking my head at the measly 1/2 tsp of Marjoram the recipe called for. But it seems par for the course with these cards. As if Marjon Promos deemed anything more than 1-2 pinches of the most basic seasoning too complicated and too complex for the 70’s home cook and household palate.
1. fibervicki February 4, 202311:52 am Reply
  
  I found an old lasagna recipe which was my favorite back in the ‘70s and tried it…it was very bland! I think our tastes have changed over the years and we now like much more spice and flavor.