—Lancaster Farming; Saturday . October 1,1977- ' - *
112
October 1 begins our
commodity month. Starting
this week we have lamb
recipes, after which we will
feature poultry, beef, pork,
and egg dishes.
This is the time for all the
product promoters m our
reading audience to push
their commodity by sending
m their family’s favorite
way of enjoying it.
On the whole, the majority
of this week's recipes were
supplied by the American
Lamb Council and the Lamb
Education Center in Denver,
Colo. If you enjoy these
recipes and would like to
write for more, the address
is- American Lamb Council,
909 17th St., Denver, Colo.
80202
SWEET—SOUR
LAMB BALLS
I-V2 pounds lamb, ground
1 envelope onion soup mix
2 tablespoons cornstarch
Pineapple liquid
V 4 cup vmegar
v i cup soy sauce
2 tablespoons brown sugar
1 (No. 3) can pineapple
chunks, drained
Combine lamb and soup
mix, form lightly into balls
Brown into skillet; drain off
fat as it accumulates.
Combine remaining
ingredients except
pineapple. Cook, stirring
gently, until clear and
slightly thickened Pour over
meatballs Simmer,
covered, for 30 minutes; add
pineapple. Heat thoroughly
Yields 12 dinner meatballs
or 75 cocktail-size meatballs.
Mrs. James Coombs
Gardners, Pa.
LEG OF LAMB
WITH APRICOT
STUFFING
1 five pound boned leg of
lamb
1-Vs cup packaged instant
nee
I- 1 *) cup sliced dried apricots
two-thirds cup chopped
celery
cup chopped parsley
1 cup chicken bouillon
2 teaspoons salt
v 2 teaspoon instant minced
onion
teaspoon crushed
rosemary leaves
Product
(Continued Irom Page 110)
it’s not needed, citing too
much waste in government,
particularly in the areas of
public assistance, as the
major reason He noted that
welfare payments are even
being made to unborn
babies Kury says new tax
revenues are needed to
support state programs,
notably funding for state
universities and colleges
On the latter, Snyder
suggested professors at
teaspoon pepper
Mix rice, apricots, celery,
parsley, seasonings, and
bouillon. Let stand for 10
minutes for liquid to absorb.
Stuff lamb with half the
mixture; wrap remaining in
aluminum foil. Secure lamb
with strmg and skewers.
Place on rack in shallow
roasting pan. Bake at 325
degrees F. for three hours or
until meat thermometer
registers 175 degrees F.
Bake foil-wrapped stuffing
for one hour. Serve lamb on
platter with extra stuffing.
Prepare gravy, if desired.
Yields eight to 10 servings.
Mrs. James Coombs
Gardners, Pa.
xxx
LAMB STROGANOFFII
11/2I 1 / 2 pounds boneless lamb
shoulder, thinly sliced
Seasoned flour
Va cup butter
1 clove garlic, finely chopped
V 2 cup chopped onions
1 pound mushrooms, sliced
Satl and pepper to taste
1 cup commercial sour
cream
Coat lamb with flour Melt
butter; add lamb, garlic,
and onion and cook until
lamb is lightly browned on
all sides Add mushrooms
and salt and pepper. Cover
and cook 20 minutes over low
heat, stirring occasionally.
Add sour cream and nux
well. Serve with cooked nee,
if desired Serves six.
xxx
LAMB STUFFED
EGGPLANT
1 large eggplant, cut in half
lengthwise
3 tablespoons salad oil
1 small onion, chopped
1 medium-sized green
pepper, diced
IV 2 cups cooked rice
1 can (1 pound) tomatoes
% teaspoon basil
Vz teaspoon garlic salt
2 cups diced cooked lamb
Salt and pepper to taste
Cut center from eggplant
leaving Vz inch shell;
reserve shell. Dice eggplant.
Combine oil, onion, green
pepper and eggplant; saute
until vegetables are tender.
Add nee, tomatoes, basil
and garlic salt; heat to
boiling point, stirrmg oc
casionally Cook over low
heat 15 minutes Add lamb
and salt and pepper; mix
liability
universities spend one houi
more per week teaching,
thus allowing for greater
efficiency in the system
According to Snyder, the
average time spent teaching
by a professor is 10 hours per
week
Both legislators weie in
agreement that real estate
taxes are outmoded and that
changes should be for
thcoming Kurv favors a
property tax v hich simno.t,
nothing other tnan police an"
fire department
well. Fill eggplant shells
with lamb mixture. Place in
shallow baking pan. Bake in
moderate oven (350 degrees)
45 minutes. Serves four.
XXX
CORNISH PASTIES
Vz cup finely chopped onion
2 tablespoon butter
1 tablespoon flour
% cup beef bouillon
2 cups finely diced cooked
lamb
1 cup finely diced cooked
potatoes.
Vz cup finely diced cooked
carrots
2 tablespoon chopped par-
sley
1 teaspoon Worcestershire
Now you can
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R.'v, •
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Clip and mail the coupon to
PENN DUTCH FARM SYSTEMS, INC.
Box 8,2753 Creek Hill Rd.
Leola, Pa. 17540
Ph: 717-656-2036
SALES MANAGER: richard enck
717-284-2773
SALES REPRESENTATIVES: Lancaster Area
~ CLAIR GRIFFITH
717-786-2740
Chambersburg Area
JOE ROCK
717-352-3278
% teaspoon each: salt,
thyme
V* teaspoon pepper
2 packages (10 oz. each) pie
crust mix
Milk
In large skillet, saute
onion m butter until crisp
tender; stir in flour.
Gradually add bouillon;
cook over medium heat,
stirring constantly until
mixture thickens and boils.
Stir in lamb, potato, carrot,
parsley and seasonings.
Remove from heat and allow
mixture to cool,. Meanwhile,
prepare pie crust mix ac
cording to package direc
tions Roll out to one-eighth
inch thickness Tut into six
'' v -
Northeastern PA
CARLJOHNSON
215-367-6160
inch circles using a saucer.
Place Vs cup meat mixture in
center of each piece of
pastry; fold pastry over
filling to make a half circle.
Seal the edges with a fork.
Place on ungreased baking
sheet. Brush pasties with
milk. Bake in 425 degrees F.
(hot) oven 25 to 30 minutes,
i '-~' /
I
NAME
ADDRESS
TOWN
j STATE
i No of animals
I Beef Hog Acreage
or until pasties are lightly
browned. Makes 10 pasties.
Above three recipes:
Lamb Education Center
Denver, Colo.
(Continued on Page 113)
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