—Lancaster Farming. Saturday. June 8.1968 18 For the Farm Wife and Family By Mr«. Richard C. Spence, .Food Editor The Delicate Goodness Of Lamb When you are having only two or three for dinner, a delicate rack or rib roast of lamb is perfect. The rack is usually cut into single or double rib chops in the market and so you may have to order the roast in advance. Plan to serve two to three ribs per person The lamb leg roast is suitable for few or many. The whole leg of lamb will weigh from 6 to 8 pounds. Nowadays it is often cut in half so that small families may enjoy this flavorful roast. Plan on two servings per pound but re member that lamb fanciers may want two servings each. SPENCE ROAST RACK OF LAMB WITH HONEY-LIME GLAZE 3 to 4 lb. lamb rack, 8 to 9 ribs -1 teaspoon salt •?< cup honey About 2 teaspoons grated lime rind Juice of 2 limes Fresh mint leaves Rub lamb roast with salt. Place roast rib side down in an open pan. Do not add water or cover. Roast in a slow oven (325 degrees) from 3% to 3% hours for a medium well-done roast. While the roast cooks, prepare the glaze. Add lime rind and juice to honey. Blend well. Heat in saucepan. Spoon honey lime mixture over surface of roasted lamb rack to glaze dur ing the last 30 minutes of the cooking time. Serve remaining glaze as a hot sauce With roast lamb. Garnish with fresh mint leaves and lime twists WE’VE COTIT! Texaco Fuel Chief... the finest heating oil money can buy! Texaco Fuel Chief is today’s top-qual ity heating oil. Result of the most exhaustive re search in the heating oil field. You’ll find Texaco Fuel Chief dependable in quality, delivery after de livery. It’s clean burning. And it’s economical gives complete combus tion from every drop. Or der Texaco Fuel Chief to day. We’ll fill your fuel-oil tank promptly. , (Tuel Chief! We Give S & H Green Stamps Garber Oil Co. Texaco Fuel Chief Burner Sales & Service 105 Fairview St. MOUNT JOY, PA Ph. 653-1821 ROAST LEG OF LAMB WITH MINT MERINGUE PEARS Lamb leg 1 can (1 lb. 43 oz.) pear halves 8 drops green food coloring 2 egg whites 14 teaspoon salt Va cup mint jelly Place lamb leg roast on rack 3t 41b> breast of lamb> cut into in open roasting pan. Place in slow oven (323 degrees) Allow 3 hours for a medium-done 6 pound roast and 4 hours for an 8 pound roast To serve well done, roast Vz hour longer. 5 to 7 servings. To make Mint Meringue Pears: Drain syrup from canned pears. Add food coloring to syr- * * # up and blend well. Add pear halves to syrup and let' stand for 3 to 4 hours, until pears turn a light green color. Drain well. Dent egg whites and salt until stiff. Slowly add Jelly and con tinue beating until meringue stands in stiff peaks. Spoon* fluffy meringue onto pears. Bake in a moderate oven (350 de.) 15 to 20 minutes or until lightly browned. Serve hot with roast leg of lamb. Garnish with wa tercress. * * * LAMB SKILLET 4 lamb shoulder chops, cut 'A inch thick 2 tablespoons shortening Ws teaspoons salt ’h teaspoon pepper 4 slices onion, )i inch thick 4 green pepper rings, U inch thick v i enp uncooked rice V. • teaspoon dill weed 1 can (1 lb., 12 oz.) tomatoes Melt shortening in a large skil let. Add chops Season with salt and pepper. Brown evenly on both sides. Remove from heat. Top each with a slice of onion and a green pepper ring. Pour rice around chops. Add remain ing ingredients (if tomatoes are whole, cut into quarters). Cov er tightly Return to heat. Sim mer slowly for VA hour or until chops are tender. 4 servings. LAMB RIBS TERIYAKI serving pieces 1 teaspoon ginger 1 teaspoon garlic salt 2 teaspoons sugar 3 tablespoons soy sauce 1 tablespoon lemon juice ' Vz cup wine vinegar In a small bowl, combine gin- Save at Save Rite MARKET 743 S. BROAD ST. LITITZ, PENNA. ger, garlic salt and sugar. Grad ually add remaining liquid in gredients, stirring constantly to blend well. Place ribs in a shal low pan, rib side up. Pour sauce over ribs. Marinate overnight in refrigerator. Drain well. Char coal broil very slowly over glow ing coals. Turn and brush oc casionally with sauce. Cook about 1 hour or until ribs are tender and well browned. 4 serv ings. * * * # SPICY LAMB PILAF 3 cops cooked, cubed lamb 1 stick (A cup) butter or margarine Vs cup crushed fine noodles Vt cup chopped onion 1 cup chopped green pepper Vs teaspoon ground ginger Vt teaspoon cayenne pepper Vs teaspoon salt 2 cups hot beef bouillon 1 can (4)2 oz.) mushroom slices 1 cup rice Melt 3 tablespoons margarine in large skillet. Brown noodles. Unroll meat; wipe with damp Add onion and green pepper, paper towels. In Dutch oven, Saute until onion is transpar- heat 2 tablespoons oil; add on ent. Combine seasonings. Add i o n; cook until soft. Combine seasonings, bouillon, mush-- W ith next five ingredients. Add rooms and liquid, rice, and lamb e gg; mix. Spread ham strips on cubes. Stir to blend mixture. mea t; then stuffing. Roll. Tie Cover tightly. Simmer 25 to 30 securely. Heat remainder of oil; minutes until rice is tender and brown meat slowly on all sides, liquid absorbed. Add remaining Add apple juice and half of con margarine and cover until mar- S omme. Refrigerate remainder, garine is melted. Stir well. Serve Cover. Place in a preheated hot with Fresh Vegetable Chut- s i ow ove n (325 degrees). Cook 2 ney. 8 servings. to V-k hours. During last few FRESH VEGETABLE CHUT- minutes, add cherry tomatoes NEY: Combine 1 cup dairy sour and heat .gently. Transfer meat cream and 1 cup yoghurt. Cut and tomatoes to platter. Remove a large unpared cucumber string; keep warm. Blend flour lengthwise into 8 wedges, then with sufficient cold water to cut into %-inch chunks. Cut .a form a smooth mixture. Add to tomato into I-inch chunks.~Pre- meat juices. Bring to a boil stir pare 1 cup diagonally-sliced cel- (Continued on Page 19) ' ery and % cup each chopped onion and chives. Fold vegeta bles into sour cream and yog hurt mixture. Chill. Excellent served with Lamb Pllnf. BRAISED STUFFED SHOULDER OF LAMB pounds boned and rolled lamb shoulder tablespoons butter flavor oil cup finely chopped onion cup buttery-flavored cracker crumbs teaspoons grated lemon rind teaspoon mint flakes, crush ed teaspoon salt teaspoon ground black pep per egg, slightly beaten ounces, left-over cooked ham, cut julienne cup apple juice can (lOls-oz.) condensed beef consomme cups cherry tomatoes tablespoons all-purpose flour Cold water
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