For'the
Farm Wife
By Ain. Richard C. Spence, Food Editor
• Add A Dash of Lemon For
A Lioely Flavor
Add the zippy flavor of
lemon lo many foods and see
how it enhances their flavor.
We think of lemon and sea
food together but it can be us
ed just as well with many
other meats such as chicken
CRUSTY LEMON-PARMESAN
BAKED CHICKEN
broiler-fryer, 114 to 2M
pounds, cut in half
teaspoon grated lemon
peel
cup fresh lemon juice
tablespoons water
tablespoon salad oil
teaspoon oregano leaves,
ci ushed
teaspoon garlic salt
teaspoon salt
v„
2
1
1
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teaspoon pepper
teaspoon Worcestershire
sauce
cup grated Parmesan
cheese
Dry chicken halves and place
cavity side up in shallow
glass dish. Combine rest of in
gredients, except Parmesan
cheese: pour over chicken.
Marinate at room temperature,
turning once. Line a shallow
baking pan with aluminum
foil. Place drained chicken
halves, cavity side up in pan:
pour over half the marinade
and sprinkle with half the
Parmesan cheese. Bake, un
covered, at 400 degrees for 30
minutes Turn chicken; pour
over lemaming marinade and
sprinkle with remaining
cheese Bake an additional
30 minutes, or until well
browned and tender. 2 serv
ings
SCALLOPS SAUTE '
WITH LEMON
1 pound scallops, fresh or
frozen
r .. T New Holland 354-2112
Ivan M. Martin, Inc* Terre HiU 445-3455
Blue Br.U, Pa. Gap 442-4148
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« a *
Quality Service Delivery
1 egg, wsil beaten
Mr teoipoon salt
S tabletpooni sesame teods
V 4 cup minced parsley
1 tablespoon grated lemon
pcot
2 tablespoons lemon juice
Lemon wedges
Rinse scallops thoroughly in
cold running water; drain and
pat dry with, paper towels,
Saute bacon in frying pan;
drain and reserve drippings.
Combine beaten egg and salt.
Dip scallops into eggs, then
roll in sesame seeds, Fry scal
lops in bacon fat, about 5 to 7
minutes just until tender, turn
ing frequently to brown even
ly. Add parsley, lemon juice
and peel; toss lightly and cook
for 2 minutes. Serve hot. with
lemon wedges. Makes 3 to 4
servings.
LEMON BARBECUED
ECONOMY STEAK
1 chuck steak, cut IVi inches
thick (about 4 to 4% lbs.)
1 teaspoon grated lemon
peel
% cup lemon juice
% cup salad oil
2 teaspoons monosodium
glutamate
IMs teaspoons salt
Vs teaspoon coarse grind
pepper
'l teaspoon prepared mustard
1 teaspoon Worcestershire
sauce
2 green onion tops, cut into
3-inch pieces
Wipe steak with paper towel;
score fat around edges. Place
m a shallow glass dish Com
bine remaining ingredients and
pour over steak Marinate for
3 hours at room temperature
or 6 houis in the refrigerator,
ready to' cook, remove steal
from marinade and wipe pgr
tiolly dry. Place on grill about
3 inches from hot coals or over
high heat on indoor barbecue.
Cook about 12 minutes on each
side for rare, or about 15
minutes on each side for
medium doneness. To serve,
cut meat across grain in thin
slices. Meat should be charred
on outside and red or pink and
juicy inside. 4 to 6 servings.
« * *
HIGH COUNTRY
FRIED TROUT
8 trout, fresh or frozen (4
to 6 ounces each)
V< cup lemon juice
6 slices bacon
% cup dry bread crumbs
2 tablespoons grated lemon
peel
IVt teaspoons salt
% teaspoon pepper
14 cup chopped green onion
tops
2 tablespoons chopped
pimiento
L H. BRUBAKER
R. D. 3, Lititz, Pa.
350 Strasburg Pike, Lancaster
Phone: Lane. 397-5179 Strasburg 687-6002 Lititz 626-7154
Wash and dry trout, (thaw
if fcozen); dip In lomon Juice
and let atand 10 minutes.
Saute bacon until crisp; drain
and reserve drippings. Combine
bread crumbs, lemon peel, salt
and pepper. Roll trout In eoa*
soned bread crumbs and fry in
bacon drippings Just until
brown and crisp and fish
flakes easily with fork, turn*
ing once. Crumble bacon and
combine with chopped green,
onion and pimiento. Arrange
trout on serving platter,
sprinkle with bacon mixture
and garnish with lemon quar*
ters. 4 servings.
o * • •
LEMON LELANI
BAKED CHICKEN
1 broiler-fryer (2% to 3 lbs.')
cut into serving pieces
Salt and pepper
2 to 3 tablespoons salad oil
1 medium onion, chopped
% cup chopped celery
1 (BVfe ounce) can crushed
pineapple, well drained
* (Continued on Page 15)