14—Lancaster Farming. Saturday, November 4,1967
For the
Farm Wife
By M«. Kicimrd C. Spence, Food Editor
The Goodness Of Lamb
Many cooks are just discovering the versa
tility of' fine-flavored lamb. They are experi
menting beyond the mint jelly and curry sauce
recipes that seem to be traditional for lamb.
“Company” roasts are now served with dried
fruit sauce or tangy barbecue glaze, appetizers
of ground lamb in tart shells reach the most
elegant dinner parlies, and creamed lamb
cubes in patty shells appear on luncheon
menus.
Lamb is hearty for family suppers, too.
Creamed casseroles, stews, creoles, shepherd’s
pies and curries have savory, family-appealing
flavor
Here are the diffeient ways to prepare
lamb plus the cuts to be used for each
SPENCE
method
How to P\N FRY lamb
Season meat and diedge with
hour if desired Brown on both
sides in a small amount of fat
Do not cover and use moder
ate temperature foi frying
Brown well on both sides,
diain, seive at once Cuts to
Pan Fr> Rib chops, shoulder
chops, steak, loin chops, Eng
lish chops, patties.
How to ROAST lamb Sea
son with salt, pepper, and
herbs if desned Place fat side
up on rack in open roasting
pan Insert meat thermometer,
making sine it does not rest
in fat 01 against bone Roast
at 325 degiees Add no water.
Do not covei Do not baste
Roast to degiee of doneness
Two important things
when borrowing money
You neet'asharp pencil plus the specialized financial advlco
of Farm C'edit to determine how your financial needs can
best be setVed. Farm production must be maintained, even
I increased if possible. Providing the financing to insure this is
Farm Credit’ t job. Farm Credit loans are available now for any
sound farm n*ed. And, at realistic rates. Farm
Credit interests based on the unpaid balance
of the loan. saves you money.
Farm Credit
ASSOCIATIONS
411 W 'Roseville Erl., Lancaster Agway Building, Lebanon
Ph. 3934921 Ph. 273-4506
desired Cuts to Roast Leg of
lamb, rack of lamb, crown
roast, cushion shoulder, rolled
loin, lamb loaf, breast, sirloin
loast
How to SIMMER stews—Cut
meat in one-to two-inch neces
and biown on all sides in fat,
if desned Browning is not es
sential Season Cover with wa
ter or other liquid and cover
kettle tightly Cook slowly un
til done. Add vegetables just
long enough befoie serving to
be cooked properly Cuts to
Stew Shank_ stew meat, neck
slices, cut-up shoulder.
How to BROIL lamb Set
oven regulator for broiling
Place meat on broiler rack
two or three inches from heat.
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Bulldozing - Grading
Patz Sales & Service
Barn Cleaners - Silo
Unloaders - Cattle Feeders
Quarryville, R. D. 1
Hensel 548-2559
dtely. Cut to Broil: Rib chops,
Broil until top of meat is
brown. Season with salt and
popper, turn and brown other
side. Season with salt and pep
per, turn and brown other
side. Season and serve imme.dl
shoulder chops, steaks, loin
chops, English chops, patties.
How to DEBP-PAT FRY
lamb—Coat meat with season
ed flour, cornmeal, eggs and
crumbs, or batter. Fxy a few
servings at a time in enough
fat to cover meat, using ap
pioxiroately 350 degrees tem
perature until golden brown
and crisp outside. Remove
from frying kettle and dram.
Serve at once. Cuts for Deep-
Fat Frying; Use ground lamib
or left-over cooked lamb.
How to BRAISE lamb
Brown meat on all sides in hot
fat in heavy utensil.- Season.
Add small amount of liquid, if
necessary. Cover tightly and
cook at simmering temperature
until tender. Cuts of Lamb to
Braise: Shoulder chops, rolled
shoulder, shanks, neck slices,
rolled breast, breast riblets,
stew meat.
LAMB SHOULDER
WITH SPICED FRUIT
shoulder of lamb, rolled
Salt and pepper to taste
can (l-lb„ 13 oz) Bartlett
pear halves
can (11 oz) mandarin
orange segments
slice lemon
cinnamon stick
teaspoon whole cloves
teaspoon cardamom seed
Cranbeiry orange relish
Place lamb on rack in shal
low roasting pan Sprinkle with
salt and pepper Roast in 325
degree oven 40 to 45 minutes
per pound or until meat ther
mometer registers 175 degrees
tor medium doneness. Mean
while dram pear and orange
Some people are trying to make the November 7th ballot question just that by saying,
“We iavor creating a Lancaster County Health Department but, we don’t want it under
Law 315 because the County won’t have complete and full control”.
THE THINKING VOTER WILL ASK HIMSELF THESE
QUESTIONS:
Who Says A Lancaster County
Health Department Will Be
See for yourself the cost per person
Total Estimated State Earnings from NET COST TO COUNTY
Cost Will Pay Fees, ETC. PER PERSON
$ .80 40c 8c 32c
$l.OO 50c 10c 40c
$1.25 62c 12c 50c
$1.50 75c 15c 60c
IS GOOD HEALTH DELIVERED LOCALLY WORTH:
1 PACKAGE OF CIGARETTES?
1 GALLON OF GAS?
Year of
Operation
2 & 3
4 & 5
WHO SAYS PUBLIC HEALTH IS A POLITICAL ISSUE?
1. Is it better to continue to have no local delivery of public health services or to
vote “YES” now and create a department that can be effective and sensitive to
County needs rather than statewide needs?
2. Is it better to have checks and balances between governmental units (County
and State) or to depend entirely on only one in a matter as vital to all of us as
our health?
3. When the State transfers its health powers to the County, pays half of the
County costs, but under the State law continues to be responsible to see that this
County has public health protection, isn’t it reasonable for them to have the op
portunity to approve the QUALIFICATIONS of the Medical Director and his
staff?
(The State has no authority (1) to direct or require selection of any indivi
dual (2) over the manner or amount of compensation of any employee or
(3) direct or require removal of any individual)
4. What ironclad guarantee can any government make that it will always appro
priate “adequate” funds? Oui own County couldn’t guarantee its appropriations
either because the Voteranakes the final decisions.
5. Isn’tithe proof of the pudding in the-eating? BUCKS COUNTY, after 12 years of
operating its County Health Department, says “Rather than exercising a serious
control over local programs, we have found the State Department of Health con
stantly promoting County take-over *of all State Health programs”. i
DON’T LET LEGAL NIT-PICKING COST YOU YOUR CHANCE TO
CREATE A LANCASTER COUNTY DEPARTMENT OF HEALTH
ON NOVEMBER 7th, vote “YE S” to Question #2.
Citizens’ Committee for a LANCASTER CO. HEALTH DEPARTMENT
Albert W. Adee, Chairman Robert L. Wertz, Treasurer
syrups into saucepan, add lem
on and spices. Boil 10 minutes
and strain. Pour IV4 cups sy
rup over fruits in shallow dish;
chill thoroughly. Use remain
ing syrup to brush on lamb
during- last hour of roasting.
Drain the spiced fruit. Pill
center of pear halves • with
cranberry orange relish; ar
range on serving dish with
orange segments. When roast
is done, let “set" 10 minutes
before carving. Serve while
very hot. Makes 6 to 8 servings.
HEARTY LAMB CASSEROLE
small onion, minced
cup finely chopped green
pepper
tablespoon butter or mar
garine
can (10%-oz.) condensed
cream of celery soup
1% cups milk
3 cups diced cooked lamb
1 can (4-oz.) mushroom piec
es, drained
1 teaspoon salt
teaspoon marjoram or
thyme leaves
Dash pepper
ounces wide egg noodles,
cooked and drained
cup grated Cheddar cheese
Saute onion and green pep
per in butter in large skillet
until tender Stir in celery
soup, milk, lamb, mushrooms
and seasonings Combine with
noodles Turn into 2-quart cas
serole. Sprinkle cheese on top.
Bake at 350 degrees for 45
minutes Makes 6 servings.
ROCKY MOUNTAIN
LAMB SALAD
teaspoons salt
quarts boiling water
cups (4-oz) shell macaroni
cups cubed cooked lamb
cup sliced sweet gherkins
cup diced celery
I l *
IVz
Too Costly!
cup grated sharp natural
Cheddar cheese
cup coarsely chopped red
onion
cup mayonnaise
tablespoon red wine vine*
gar
teaspoon prepared mustard
teaspoon salt
1
1
%
teaspoon pepper
Dash cayenne
Lettuce leaves
“"Add Vh teaspoons salt to
rapidly boiling waiter. Gradual
ly add maearena so that water
continues to boil. Cook uncov
ered, stirring occasionally, un
til tender. Drain in colander.
Jtinse in cold water; drain
again. Combine lamb macaro
ni, gherkins, celery, cheese
and onion. Mix together may
onnaise, vinegar and season
ings; add to lamb mixture. Toss
lightly; chill. Serve on lettuce
leaves Makes 6 servings.
CREAMED LAMB
IN PATTY SHELLS
cup sliced scallions
pound mushrooms, sliced
cup butter or margarine
cup flour
V-k teaspoons salt
V* teaspoon rosemary leaves
Vs teaspoon pepper
1 cup light cream
% cup milk
2 cups diced cooked lamb
2 tablespoons pimiento, diced
1 package (10 oz) frozen
patty shells, prepared ac
cording to package direc
tions
Saute scallions and mush
rooms in butter until tender.
Stir in flour and seasonings.
Gradually add cream and milk;
cook, stirring constantly until
sauce thickens and bpils. Add
lamb_ pimiento; mix and heat
thoroughly. Spoon into hot pat
ty shells on serving plate.
Makes 6 servings.