Al4—Lancaster Farming, Saturday, November 27,1982 Durfee wins state lam STATE COLLEGE - Sharon Durfee, 26, of Lemont in Centre County, was named the winner of the Pennsylvania Lamb Cook-Off Contest, held Saturday, Nov. 13 at the Keller Conference Center at Penn State. Miss Durfee, a final term pre med major at Penn State, wooed judges’ taste buds with her Baked Lamb Shoulder. “Cooking is a hobby for me,” she said. “1 have clipped recipes from newspapers since I was a little girl this was always one of my favorites," the former Levittown, Berks County, resident said. The recipe won Durfee $5O and a Pennsylvania sheep skin. It used a lamb shoulder, delicately spiced and stuffed with rice, bacon, spinach and onion. The lamb was then wrapped in puff dough and baked until golden brown. Judging the contest were Don Meyer, owner of the Autoport restaurant and Motel, State College; Andrew Zangrelh, owner of Dante's'restaurants, Inc., State College; and Rick Harbaugh, N.E. Marketing Manager for the American Lamb Council. Meyer and Zangrelll commented that the Baked Lamb Shoulder had ex- cellent taste and flavor, and the presentation was superbly balanced with a garnish of fresh cooked vegetables. Jeannette Armstrong of John stown placed second in the contest with her entry of Lamb with Dumplings Armstrong used a combination of lamb shoulder, onions, rutabaga, peas and carrots, topped with an herbal dumpling. She won $4O and “The New James Beard Cookbook,” presented by Tom Calvert, president of the Pennsylvania Sheep and Wool Growers Association, co-sponsors of the cook-off. According to Meyers, “The Lamb with Dumplings was an excellent presentation as a stew. It had delicate flavoring ahd a very good blend of complimenting ingredients.” Zangrelli added, “This is a recipe with universal appeal topped with dumplings to add just the right touch.” Lamb Bologna, entered by Mrs. 'tqm Heit of Bedford, placed third. Hacbaugh said, “The unique usage of lamb combined with easy preparation and an appealing flavor made this entry a winner.” Heit received $3O and James Beard’s “American Cookery Cookbook” for her entry. Ten finalists selected to compete in the contest were judged on taste, Designed tor all types of roughage it is ideal for silage, baled hay, cubed hay, ground hay, “ field green chopping and chaff The new RUFEEDER is 20 feet lorg, and on a free choice basis can handle approximately 70 head • Feed capacity— 375 cubic feet. • Mounted on special low profile heavy-duty gear Made of quality steel and plywood. CUMMINGS & BRICKED, INC. Distributors Farm and Irrigation Equipment 100 Stover Drive Carlisle. Pa. 17013 717-249-6720 11l Cedar Street P.O. Box 272 Batavia, NY 14020 716-343-5411 appearance, originality, ease of preparation and practicality. Contestants were required to use fresh Pennsylvania lamb from the shoulder, breast or shank cuts. The Pennsylvania Lamb Cook- Off was sponsored by the Pa. Sheep and Wool Growers Association in cooperation with the Pennsylvania Department of Agriculture and Penn State. A booklet with the ten finalists’ recipes is available by writing to the Bureau of Markets, Lamb Cook-Off, Pa. Dept, of Agriculture, 2301 N. Cameron St., Harrisburg, PA 17110; allow four weeks for delivery. The following are the top two recipes from this year's contest: BAKED LAMB SHOULDER 2 lbs. boned lamb shoulder 1 cup chopped spinach cup cooked rice ‘/2 cup chopped bacon 8 oz. ground trimmings from shoulder 1 oz. tomato paste 1 cup chopped onion 1 lb. Puff Dough (Durkee’s works well; 3 eggs salt, tobasco, dill to taste, just a pinch 1 glass dry white wine Fry tomato paste, chopped onion and bacon together. Add ground lamb until mcely browned. Cook mixture a few minutes, then add spinach, nee and mix with egg to hold it together in a ball. Thoroughly season with salt, tobasco and dill. Slice meat open lengthwise with a long slicing knife and pound uito a thin slab. Season both sides and brown slightly in its own juice. Lay out the meat and place stuffing in the middle. Roll the meat around the stuffing and tie securely with twine. Roil out the puff dough and egg, wash the sides with a mixture of egg and water. This is to cause the dough sides to stick together when roller. Place roast in the puff dough and wrap it. Egg wash the entire top, make a design with a sharp knife, (slightly slit the dough all the way through;. Bake at 375 degrees for one hour until dough is golden brown. Serve lamb juice on the side with the meal. Let the roast set 15 minutes before slicing. Garnish with baked tomato, green beans or serve with tosses salad. LAMB WITH DUMPUNGS l*/2 lbs. lamb shoulder 2 Tbs. seasoned flour 1 Tbs. oil 2 large onions 2 cups Rutabaga, diced b cook-off 4 oz. frozen peas ' 1 pint water, boiling 2 chicken stock cubes 1 lb. carrots, peeled & sliced Dumplings: 4 oz. self-rising flour 1 Tbs. mixed herbs Public Sales A public auction of a Mahantongo Valley farm and farm'equip ment was held Nov. 20 by Harry H. Willier, Jr. and Fae Miller, 1 mile south of the village of Pitman, Schuylkill Co. The 106-acre farm with 6 acres of apple orchard, 10 acres wooded, Harvestore, and bank-type barn was sold for |141,000. Other prices were: N.l. manure spreader $1,250, J.D. grain drill $9OO, Friend Air Master orchard sprayer $1,500, Farmall H tractor $B5O, Farmall Super A $1,600, 2 Farmall M tractors $BOO & $1,450,1971 Ford truck $l6OO. M.F. 730 offset disc $4,400, Int. 10’ chisel plow $7OO, Gehl silage blower $1,150. A.C. 4-row com planter $1,175, N.l. single row com picker $1,700 and N.l. 2 row picker & shelier $2,200. George and Mike Deibert were the auc tioneers. A public auction of antiques was held Nov. 20 for the Mabel &. Jackson Estate, HI Quarryville, near the village of Chestnut Level, Lancaster Co. . Among the items sold were: quilt $135, coffee grinder $BO, set of dishes w/18-karat gold trim $2OO, 6 oak chairs $3OO, wash stand $l4O, kitchen cabinet $l5O, chest of drawers $270, Weaver pump organ $225 and Wincroft cook stove $l6O. Auctioneers were Lloyd H. Kreider, Randal V. Kline & Gary L. Shirk. BOX 218 EAST PETERSBURG, PA 17520 Phone 717-569-3296 ... WE HAVE THE REMEDY... TO YOUR DROPPING BOARD HEADACHES... 2 oz. shredded suet salt & pepper to taste Remove excess fat and chop meat into medium sized pieces, roll in seasoned flour. Fry onion lightly, then add meat and fry about two minutes. Dissolve chicken cubes in water and add to onion and meat with the carrots and rutabaga. Turn into a T^rksl&'l fe#*il '-vf-fJw - miMtfWr i '*h?t ... THE NEW... iNSITY PLASTIC REPLACEMENT BOARD - COMPARE THESE FEATURES - • WILL NOT RUST OR CORRODE • WILL NOT SAG OR CRACK • FUSTIC IS A FULL Va" THICK • AVAILABLE IN 8’ AND 10’ SECTIONS • FITS MOST MAJOR CAGE SYSTEMS • ALL NECESSARY HARDWARE AVAIUBLE casserole dish, cover and cook at 375 degrees for IV4-ll*. hours. To make the dumplings, mix flour' with suet, herbs and seasoning. Add sufficient cold water to make the dough stiff. Form into six balls. Stir peas into the meat. Arrange dumplings on top. Return casserole, to oven for another 20-25 minutes. Serves 4.
Significant historical Pennsylvania newspapers