C6—Lancaster Farming, Saturday, April 18,1981
<&> Bone On The Range #1
Celebrate Easter
with lamb
April is the month to eat en
ticing, versatile and nutfitious
lamb.
Lamb is available year-round
with supplies particularly abun
dant in the spring, as we approach
the Christian Easter celebrations
when many use lamb for their
family dinners
Lamb offers an abundance of
nutrition, is low in calories and is
easy to prepare, according to the
Pennsylvania Department of
Agriculture
Lamb is a rich source of high
quality protein It has substantial
quantities erf the B-vitamms, zinc
and phosphorus
Lamb is also low in fat content
Since lamb meat is from a young
animal (under one year of age) it
does not have heavy marbling in
the muscle Lamb fat is trim
mable, which makes the meat
ideal for diets to maintain ideal
weight
When cooking lamb, preserve its
natural tenderness with low
cooking temperatures, avoid
overcooking, and use the cookery
method appropriate to the cut
TROPICAL LAMB SALAD
2 c pineapple chunks
4 c cooked lean leg of lamb, cubed
1/2 c water chestnuts, sliced
1/2 c. green pepper, chopped
1/2 c celery, sliced
1/4 c carrot, grated
1/4 c. walnut pieces
1/2 c. low fat yogurt, plain
Cook’s
Question
Comer
QUESTION -1 would like another ham loaf recipe to add to my
collection. Does anyone have a good recipe for it?
Karen Bauer, Rl, Lancaster
ANSWER - This week we received answers for "Shake and
Bake” mix and a jelly roll. Find them at the end of the recipe
section
ANSWER - A few weeks ago we published a Strawberry
Crunch Cake recipe which failed to turn out right for one of our
readers. The donor of this recipe was gracious enough to share
that recipe with us once again, and the ingredients and in
structions she used are still the same as those we printed
before. We're sorry, Mrs. Swiercynski, that your cake didn’t turn*
out as well as the recipe donor’s did. Perhaps, if you have the
ingredients to spare, you could try the recipe again and see how
it compares. Good luck!
April
Treat yourself to lamb
Honey recipes
25
May
Chicken
Fish
Eggs for Egg Month
1/2 c salad dressing
2T lemon juice
It curry powder
1/21 salt
Place the pineapple chunks in a
large bowl; add lamb, water
chestnuts, green pepper, celery,
carrots and walnuts In small
bowl, combine yogurt, salad
dressing, lemon juice, curry
powder and salt, blend thoroughly
Toss dressing and salad
ingredients and chill Serve over
leaf lettuce w> h whole grain
crackers and cold beverage
BAKED LAMB
DINNER WITH MUSHROOMS
1 nb lamb chop
3 slices potato
1T yogurt, plain
IT brown sugar
It onion,chopped
1/41 thyme
1/81 salt
few grains pepper
4 or 5 whole fresh mushrooms
Arrange lamb in center of 12-
inch square of aluminum foil
Broil, turning once, just until
browned. Pour off fat. Arrange
potato slices over lamb Mix
together yogurt, brown sugar,
onion, thyme, salt and pepper
Spread over lamb and potatoes;
then top with mushrooms Seal foil
tightly around the meat and
vegetables Bake at 350 degrees for
about 45 minutes
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Recipe Topics
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Athena’s lamb and eggplant, a recipe celebration dating back to a time long before
featured this week, is a great meal for Easter. Christ.
Lamb is a tradition for this Christian
ATHENA’S LAMB
AND EGGPLANT
11/2 lb. ground lamb
1 c fine bread crumbs
1/2 c chopped onion
1/4 c minced parsley
1 egg, slightly beaten
1 can tomato paste
salt
1/41 ground pepper
1/21 ground cinnamon
1/41 ground nutmeg
1 can stewed tomatoes
1 large eggplant
2T cooking oil
In large bowl, combine lamb, 1/2
c. bread crumbs, onion, parsley,
egg, 3 T tomato paste, 1 t salt,
cinnamon, nutmeg and pepper
Mix thoroughly. Divide lamb into 4
portions and press mixture into
custard cups or shape into 4 small
loaves. Unmold lamb from cups
and place in casserole with tight
fitting cover Combine stewed
tomatoes, remaining tomato paste
and 1/2 teaspoon salt Pour around
lamb and cover Bake at 350
degrees for about 20 minutes
Remove lid and bake 15 minutes,
or until lamb is cooked thoroughly
and lightly browned.
Meanwhile, cut large end of
eggplant into four 1-inch thick
slices Peel slices and save
remaining eggplant for later use
Place sliced eggplant in salted
water for about 10 minutes; drain
Dip eggplant in remaining 1/2 cup
bread crumbs, coating thoroughly
--JI ►
*
In large skillet, over medium heat,
heat oil Add eggplant and saute
until tender, turning once Remove
from skillet and place on warm
platter. Top each eggplant slice
with one of the small lamb loaves.
Spoon remaining tomato mixture
over lamb and eggplant. Serve at
once
LAMB STROGANOFF
11/2 pounds boneless leg of lamb,
thinly sliced
flour
1/3 c butter
1 clove garlic, minced
1/2 c chopped onion
1 lb mushrooms, washed and
sliced
11. salt
1/81. ground pepper
11/2 c commercial sour cream or
sour cream substitute
3T dry sherry, optional
cooked nee, noodles or mashed
potatoes
Coat lamb with flour Melt butter
in heavy saucepan with cover Add
lamb, garlic and onion Cook over
medium-high heat until lamb is
lightly browned, stirring
frequently Add mushrooms, salt
and pepper
Cover and cook 20 minutes over
low heat, stirring occasionally
Add sour cream and sherry
Reheat, but do not boil. Serve lamb
over cooked nee, noodles or
mashed potatoes
*****
MOUSSAKA
1 large eggplant
5T olive oil
1/2 c green pepper
1/2 c onion
11b ground lamb
2 c fresh tomatoes
2/3 c tomato puree
It basil
1/21 thyme
11/21 salt
1/41 black pepper
4T wheat germ
1/2 c grated Parmesan cheese
Oil a two quart casserole Wash,
peel and slice eggplant Brown
slices in 2 tablespoons of oil in
skillet Saute onion and pepper in
same skillet Stir in lamb and cook
over medium heat till browned
Pour off excess fat Add
tomatoes and puree Stir in basil,
thyme, salt and pepper Simmer 10
to 15 minutes, uncovered. Remove
from heat.
Combine wheat germ and cheese
in small bowl Starting with meat,
make layers of meat mixture and
eggplant slices.
Sprinkle cheese mixture over
each layer of meat sauce, (except
bottom). Bake in preheated oven
on middle rack, uncovered for 45
minutes. Remove and let stand for
10 minutes before serving.
Barbara Russell, Pine Bush, N.Y
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