2 lb. boneless lamb for stew, cut in 1 1/2-inch cubes
2 tbsp. shortening
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
1 bay leaf
1 (1 lb. 12 oz.) can tomatoes
1 c. finely chopped celery
1 c. finely chopped onion
1 (8 oz.) pkg. frozen egg noodles

Brown lamb slowly in shortening. Pour off drippings. Season with salt, pepper and basil. Add bay leaf, tomatoes, onions and celery. Cover tightly and simmer 1 hour. Remove bay leaf. Add noodles; continue cooking for 30 minutes or until meat is tender and noodles are done.

Makes 6 servings.

Submitted by: Wanda Harris