fnuring,Saturday,January 27,1979
Home on the Range
(Continued from Page 58)
LAMBURG MEATLOAF
lamburg
small onion, chopped
small green pepper, if desired
parsely, salt and pepper to taste
2 slices dry bread, tom in small pieces
2 eggs, milk, ketchup, and mustard to taste
Mix lamburg, seasonings, onion, ketchup, and mustard.
Add bread and mix well. Add eggs and milk to desired
moistness. Form into loaf and place on rack in roast pan.
Bake at 325 Degrees F. for one to 1% hours or until done.
LAMBURG CHIU
2 pounds lamburg
medium onion, chopped
small green pepper, chopped
parsley
1 quart tomatoes
215% ounce cans kidney beans
2 to 3 teaspoons chili powder, or to taste
Fry lamburg, onion, and pepper. Drain. Add chili
powder and parsley and mix well. Add kidney beans and
tomatoes and simmer % hour. Thicken with cornstarch
and water, if desired. Serve with hot bread or rolls or
mashed potatoes.
1 leg of lamb
salt
4 tablespoons brown sugar
4 tablespoons flour
2 tablespoons dry mustard
Trim lamb of fat and skin; then rub generously with
salt. In small bowl, combine sugar, flour, mustard, and
enough water to make a paste. Spread paste evenly over
lamb; then place in a baking dish. Roast for about one
hour in oven preheated to 350 Degrees F. Add % cup
water, reduce heat to 300 Degrees F. and cook 20 to 25
minutes per pound or until desired doneness.
Are \bu Ready
to go Whole Hog?
FEBRUARY 6,7 and 8
w * .rC Hershey Equipment Grain Storage
Systems end Hog Confinement Systems
” SEE PAGE 11 FOR DETAILS
Hhey equipment
COMPANY, INC.
Ptsignen tf Qaolify Sytfoms for Poultry, Swme md Groin Hondlhf.
Mrs. Mary Bow
Annville, Pa.
LEG OF LAMB
1 leg of iamb
%~cup prepared mustard - - ~ __
% cup honey
1 teaspoon salt
V* teaspoon pepper
% teaspoon rosemary
Place lamb on rack in shallow roasting pan. Roast in
slow oven 325 Degrees F. for two hours. Combine
mustard, honey, salt, and pepper. Crumble in rosemary,
and blend. Pour over lamb. Roast at 300 to 325 Degrees F.
until meat thermometer regusters desired 160 Degrees F.
for medium. (140 Degrees F. is rare or 170 Degrees F. is
well-done.) Roast should be removed from oven when the
thermometer registers about five degrees lower than
desired doneness. Permit roast to set for 15 to 20 minutes
before carving. Makes 10 to 12 servings.
6 loin lamb chops
4 tablespoons butter or margarine
2 tablespoons shallots, minced
2 tablespoons chopped parsley
1 tablespoon flour
1 cup white wine
Place half the butter in skillet and brown the chops on
both sides. Remove the chops and keep warm in a baking
pan large enough to allow them to lie flat and close
together. Lightly saute the shallots and parsley in the
skillet butter, mix in the flour, and slowly thin with the
wine, stirring constantly. Pour wine sauce over the chops
and dot with remaining butter. Seal the pan with
aluminum foil and bake at 325 Degrees F. for 20 minutes.
Remove foil and bake for another five minutes. Serves 3.
We will let
you know if you’ve got
what it takes to
profitably raise hogs
in confinement.
We will help you
develop plans for
complete hog confinement
systems. Our pros will
help you get whatever you
need to go whole hog.
Our systemated hog raising
components work so
well that hogs couldn’t
be happier... and that’s
no boar.
Authorized
Gyclcme
Distributor
SYCAMORE IND. PARK
255 PLANE TREE DRIVE
LANCASTER. PA. 17603
(TiTjasa-SsoT 1
Route 30 West at
the Centerville Exit
HONEY-MUSTARD LEG ROASI
CALIFORNIA LOIN CHOPS
WOOD FIRED
HOT WATER BOILER
CAN BE CONNECTED TO YOUR EXISTING HOT WATER BOILER
• Fire Brick Lined
•12 Gallon Water Capacity
• Designed To Heat The Average Size
Home
HIESTAHD DISTRIBUTORS
EASY DILLED LAMB STEW
2 pounds cubed lamb
2 tablespoons ,,,
, teaspoon dill weed
1 cup water
1 cup sliced carrots
1 cup sliced celery
2 tablespoons flour
Vz cup water
1 cup sour cream
Brown lamb in hot oil over medium heat. Sprinkle salt
and dill weed over lamb and add one cup water. Cover
and simmer for one hour or until lamb is almost temder.
Add celery and carrots. Continue cooking until vegetables
are tender, about 30 minutes. Blend flour with Vz cup
water .and stir into the stew; cook, stirring, until
thickened. Stir in sour cream, heat, but do not boil. Serve
with steamed rice, potatoes, or noodles.
!WE ARE INTERESTED I
IN PUTTING HOGS E
OUT FOR CONTRACT |
Write P.O. Box 366 L-88 !j
Lancaster Farming !j
Lititz, PA 17543 B
■ —— ■ ■ ■ ■ ' h'«l- i ■ 1 9!
FEATURES:
• 24 Volt Automatic Draft Control (110
Volt Available)
• One Quarter Inch Boiler Plate Steel
Construction
• Cast Iron Door And Frame
Your One-Stop Wood Burning Center
1830 S. State St., East Petersburg, PA*
Company
CIALIST"
rcial • Industrial
lAMBI IN PLACE
17-898-2760
Phone: 717-569-7397