14—Lancaster Farming, Saturday, April 16, 1966
For t!
Farm Wife and Family
By Mra. Richard C. Spence, Food Editor
Tender Lamb Blends
Let mb. which is defined as meat from
an animal less than a year old. can provide
interesting venations to family meals. Lamb
is now on the maiket the year round at eco
nomical puces Because the cuts aie fiom the
young animal, they are tendei Diy heat
method is best for cooking lamb.
The shouldn legs, loin and lack are
suitable loi ieasting in a covered loaster
not tine masting because moistuie which
cooks out of the meat will be held in the
icastci Bi oil the steaks loins and chops As
in cookina all meats, use a low tempeiatuie
and a\oid ovei cooking
Use a meat thcimometei in cooking
If * J""
SPENCE i oasts inseiting the theimometer into the
thickest part of ’ the meal meat is still a little pink and
Wake sine that it isn’t icstingis juicy and flavorful
in fat or touching a bone It is best to trim the ev-
Cooked to 170 degiees, theiess tat away belore cook-
MoaM
BARNDRI
A non-slip product to scatter on damp and wet floors.
Saves valuable livestock from slipping. Also sweetens
the soil,
Ivan M Martin Inc Terre Hill 445-3455
■van ivi. martin, me. New Holland 354 . 21 i 2
BLUE BALL, PA. Gap 442-4148
WHY HORSE AROUND?
GET A HOME
IMPROVEMENT LOAN
Fultom—BANK
u OF LANCASTER
Mg' Rmi SQUARE• MtGOVEAH AVENUE ♦ EASTf ETERSIUM ♦fSOUHTYIttfi
./Al ■ UKOH • SAf • HAHitEIM • Uiol* Hint OifNtt IrnuM aqwiM
£X©3<Si
With Many
Flavors
Ing ionic cut* inch n» rib.
loti, which ore tmty barbe
cued, Pour away nccumulnt.
ed fnt after cooking before
adding sauce.
For ft flavor treat, tuck n
clove of garlic fn a leg-of
lamb before roasting. Or add
sour cream to lamb gravy
for a zestful flavor. A gar
nish of mint leaves or mint
jelly is attractive and it
complements the lamb flavor.
Lamb flavor blends well
With most vegetables so try
it in a stew or with gre‘en
beaus, broccoli, cauliflower,
spinach, or brussels sprouts.
For a special treat, hrown
canned pears, pineapple, or
peaches in the pan with the
lamb roast or chops.
Tt is best to stoie liesh
lamb in the coldest pait ol
the refngeiatoi. ITnwiap and
<*o\ei looselj with waxed pa
per lor use today 01 tomor
iw. It giouud lamb is to
be kept o\er 24 boms, store
it in the tieezer.
SI’RIXG
JiAMB-VEGETA BEE M EDEE V
4 lamb shanks
2 tablespoons fat
1 teaspoon salt
1 cup water
1 stick (% cup) butter or
margarine, melted
Vj cup grated Paimesan
cheese
# *
1 largo zu'cohlnl, sliced di
agonally into Vi inch,
slices
2 large tomatoes, cut Into
12 wedges
10 large mushroom caps
1 teaspoon salt
V< teaspoon pepper
Drown lamb shanks in fnt
in n large skillet. Season
with 1 teaspoon salt. Add
water. Cover; simmer over
low heat for IVi hours or
until tender. Spoon off ex
cess fat. Combine butter and
Parmesan cheese. Brush %
of mixture over lamb shanks.
Add zucchini slices Cover;
continue to simmer 30 min
utes Add tomatoes and
mushrooms. Season vegeta
bles with 1 teaspoon salt
and Vi teaspoon pepper. Co\-
er; cook .1 minutes. Brush
remaining; cheese nuxtuie
over xegetables. Cook cov
eied, 3 minuhs. t servings
SU’CV L \Mlt KIHLKTS
4 pounds lamb nblets
Salt
Vi cup fineh chopped onion
1 tablespoon butter or
margarine, melted
% cup chili sauce
Vi teaspoon cayenne pepper
1 tablespoon vinegar
1 cup water
Place nblets on a rack in
baking pan Bake in a hot
o\en (400 degrees) for 1
hour. Pour off tat. Season
HOLLAND STONE
. you can afford)
Inside, outside, 701111 find the rich 1
quarried look o£ HOLLAND
STONE adds a touch of real rie
cance to Tour building designs.
And yet, HOLLAND STONE ia
one of the most economical build*
ing materials today. Its unique
_'.Teriiatility in rise and shape lends
• structural freedom to builders,
meeting new ideas, as well as coat
problems. Conies in a wide choice
of naturally warm, distinctive
colors, plus Colonial whiter
MEW
with nit. Santo onion. Itx
butter In a sarfcopan. Add
remaining Ingredients; blend'
well. Simmer over low heat
15 minutes. Brush sauce ov
er rlblets. Reduce oven tern,
peralure to 350 degrees.
Rake riblets In oven for ad
ditional 30 minutes, basting
occasionally. 4 servings.
* ♦ « •
L.VMIt AND NOODLES
tablespoons olive oil
Cup chopped onion
can (10 oz.) consonant*
cup water
teaspoon salt
teaspoon pepper
ounces very small noo
dles
teaspoons lemon juico
tablespoon olive oil
pound ground lamb
tablespoon dried parsley
flakes
teaspoon dried chopped
mint
16 teaspoon salt
Vs teaspoon pepper
Heat a 116 quart serving
dish In laige saucepan heat
2 tablespoons oil. Add onion
and saute until lightly
(Continued on Page 17)
Headaches? Consult your
doctor of Chiropractic
LANCASTER COUNTY
CHIROPRACTIC SOCIETY
OLLAND
CONCRETE PRODUCTS, INC.
v MCWHOLUU* KNMVUANM