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(Continued from Page 112)
LAMB STEW
l-Vz pounds lean boneless
lamb shoulder, cut into
one-inch cubes
3 cups water
1 clove garlic, minced
2 teaspoons salt
V* teaspoon pepper
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GEHL®
FARM EQUIPMENT
ZOOK’S FARM STORE N. G. HERSHEY & SON
HONEY BROOK, PA MANHEIM, PA
215-273 9730 717 665-2271
NISSLEY FARM SERVICE
WASHINGTON BORO, PA
717-285-4844
S. JOHNSON HURFF
POLE TAVERN
MONROEVILLE, NJ
609 358-2565 or
609-769 2565
STOUFFER BROS. INC.
CHAMBERSBURG, PA
717-263 8424
NEVSN N. MYER
& SONS, INC.
CHESTER SPRINGS, PA
215-827 7414
UMBERGER’S MILL
RT 4 LEBANON,PA
| FONTANA]
717-867 5161
A. L HERR & BRO.
QUARRYVILLE, PA
717-786 3521
BINKLEY &
HURST BROS.
133 Rothsville Station Road
Lititz, PA
717 626-4705
PEOPLE’S SALES
& SERVICE
OAKLAND MILLS, PA
717-463-2735
The Range
4 carrots, cut in two-inch
lengths
6 tiny onions
3 small potatoes, halved
10 ounces frozen peas
2 tablespoons minced par
sley
Flour meat; brown m
small amount of hot fat. Add
next four ingredients.
Cover; simmer (don’t boil)
AGWAY, INC.
CHAPMAN EQUIP CENTER
CHAPMAN, PA
215-398-2553
CHAS. J. McCOMSEY
& SONS
HICKORY HILL, PA
215 932-2615
WERTZ GARAGE
LINEBORO, MARYLAND
[301)374 2672
LEBANON VALLEY
IMPLEMENT CO., INC.
RICHLAND, PA
717-866-7518
CLAIR J. MYERS
Lake Road R 1
Thomasvilie, PA
717 259-0453
WILLIAM DAUGHERTY
R D No. 2
FELTON, PA
717 244 9787
ERNEST SHOVER
FARM EQUIPMENT
19 W. SOUTH ST.
CARLISLE, PA
717-249-2239
- one and one-half hours or
until meat is almost tender.
Add carrots, onions, and
potatoes. Cook until done,
about 20 minutes. Add peas
and parsley the last eight
minutes, so that they can
warm up. Season to taste.
Makes five to six servings.
Sylvia Quesenberry
Blain, Pa.
NOODLE-RICE
LAMB-PILAF
Vz cup fine noodles
2 tablespoons butter or
margarine
1 cup rice
2 -Vz cups hot chicken broth
or water
% to one teaspoon salt
1 cup minced cooked lamb
1 rib celery, minced
1 carrot, minced or shredded
Vs cup raisins
Saute noodles m butter in
three-quart heavy saucepan
over low heat, stirring
constantly, until golden. Add
FARM or
xV x&*
* vV ov t
V#-.
5
LEOLA TIRE SERVICE, INC.
717-656-6181 or 656-2574
rice, broth, and salt; bring to
boil, stir once, cover and
simmer 16 minutes or until
rice is almost tender and
most of the liquid is ab
sorbed. Stir in lamb, celery,
and raisins. Cover and
simmer two minutes longer
or until lamb is heated, rice
is tender, and vegetables are
crisp-tender. Makes four
servings. Note: if desired,
use one package (9 ounces)
nce-pilaf mix, following
package directions. When
rice is almost tender, stir m
lamb, celery, carrot, and
raisins, and continue as
above.
Lamb Education Center ‘
Denver, Colo,
xxx
LAMB AND RICE IN
GREEN-PEPPER HALVES
1 can (15 ounces) tomato
sauce
1 cup water
1 clove garlic, minced or
crushed
1 teaspoon salt
SNOW TIRES
Plenty of Snow Tires in Stock
• All Size Form Tire in Stock
• Fast Friendly Service
RADIAL TIRES
Including M.cheiin
PASSENGER FARM TRUCK TIRI
Lancaster Farming, Saturday, October 1,1977
Vz to one teaspoon basil or
preferred herb
V* teaspoon pepper
2 cups ground or minced
cooked lamb
1 cup cooked rice
4 medium green peppers,
halved lengthwise and
seeded
Stir together tomato
sauce, water, garlic, salt,
basil, and pepper. Combine
lamb and nee and stir in
about % cup sauce or enough
to moisten. Place pepper
halves in 12x8x2-mch baking
dish and fill with lamb-rice
mixture. Pour remamihg
sauce on and around pep
pers, cover and bake in 375
degrees F. oven 35 to 40
minutes or until peppers are
tender. Makes four servings.
To cook in microwave oven,
prepare as above, reducing
water to Vz cup. Put filled
pepper halves in 12x8x2-inch
glass baking dish and cook
COMPLETE LINE OF
GOOD STOCK
OF TRUCK TIRES
258 W. MAIN ST., LEOLA, PA,
eight minutes. Cover with
remaining sauce and cook 10
to 15 minutes or until pep
pers are tender.
XXX
ALMOND
LAMB SALAD
2 cups cooked diced lamb
Vz cup slivered almonds,
toasted
cup diced celery
1 cup salad dressing or
mayonnaise
2 tablespoon lemon juice
1 teaspoon salt
Combine lamb, almonds
and celery. Mix together
remaining ingredients Add
dressing to lamb and mix
well. Serve chilled. Note; If
desired, serve warm. Grate
cheese over top. Crumble
potato chips, sprinkle over
all. Place in 350 degree F.
oven until heated through,
about 20 minutes. Serves
four to five.
LAMB AND
VEGETABLE SKILLET
V* cup butter
1 medium-sized onion, sliced
% cup chopped green pepper
1 cup sliced mushrooms
2 cups diced cooked lamb
1 can (10% oz.) condensed
cream of mushroom soup
1 can (12 oz.) whole kernel
com
1 package (10 oz.) frozen cut
green Deans
2 tablespoons diced canned
pumento
Salt and pepper
Melt butter. Add onion,
green pepper, and
mushrooms and cook over
low heat five minutes. Add
lamb, condensed soup,
undrained corn; mix well.
Cover and cook over low
heat 10 minutes, stirring
occasionally. Add beans,
pumento and salt and
pepper; mix well. Cover and
cook 10 minutes or until
beans are tender, stirring
occasionally. Serves four
XXX
LAMB STUFFED
PEPPERS
4 large green peppers
2 tablespoons olive or salad
oil
V* cup choppped onion
3 /* cup cooked diced carrots
3 cup cooked rice
Vk. cup diced cooked lamb
1 can (8 oz.) tomato sauce
1 teaspoon garlic salt
M> teaspoon oregano
Salt and pepper to taste
Cut tops from green
peppers. Remove seeds and
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