Top winners in Pa. Lamb Cook-off include, from the left, Valeda Stevens, first, Sweet
N Sour Oriental Lamb; and tied for second, Gloria Bove, Bethlehem, Italian Lamb 'N
Spinach Torta; and Deborah Yandric, Middletown, Elegant Lamb Quiche.
Mammoth Springs Farm in
Bellefonte, Pennsylvania is operated by
Paul Hartle family. Paul and his wife
Audrey have five children. They are
Paula, Rose, Kathy, Martha and Dick.
Dick and Martha are still at home
working on the farm. Additional help is
provided by one part-time hired man,
John Horner.
The cropping program on this Centre
County farm consists of 105 acres of
alfalfa, 80 acres of corn, and 25 acres of
oats.
The current herd average on 40 cows
is 20,427 of milk with a 3.8% test and
771 of fat. The herd average has in
creased from 17,487 milk and 658 fat
in December of 1982, since switching to
Farm Bureau. Paul attributes this
increase to improved forage quality, the
Herd Average: 20,427 lbs. Milk; 771 lbs. Fat
"Drink Milk For A Better You!"
FARM BUREAU
SALUTES PEIMNA. DAIRYMEN
★ Participating In The ADA Mystery Tipper Program ★
MAMMOTH
SPRINGS FARM,
BELLEFONTE,
PENNSYLVANIA
Farm Bureau salesman Brian Parsons (r)
discusses the new feeding program with
Paul & Dick Hartle, owner/operators of
Mammoth Springs Farm. Also shown is
hired man John Horner (I). The cow is
Mammoth Springs Snowball, in her
current lactation she is projected to
22.162 M and 1195F(5.3%).
improved management and un
derstanding of feeding high moisture
shell corn, and a well ventilated barn.
Paul feels that the cows eat the 40%
Farm Bureau Crumbles very well. This,
in addition to frequent feed programing
and forage analysis, is included in the
complete Fabu-Pro feeding program on
the Hartle Farm. The Farm Bureau dry
cow feeding program has reduced the
incidence of retained placentas (only 1
last year), and ketosis (only 1 in the last
3 years), in the fresh cows. Getting the
cows off to a good start, having a
constant feeding program year round,
and feeding a lot (16-20 lbs.) of good
quality baled hay year round have
contributed to the high production and
outstanding test of this Centre County
Dairy herd. .
" Lancaster Farming, Saturday, June 16,1984—817
Wayne County woman
wins Pa. lamb cook-off
GREENCASTLE - Sweet and
Sour Oriental Lamb caught the
judges’ eyes and tastebuds at the
Pennsylvania Lamb Cook-Off
Contest Saturday in Greencastle,
Franklin County.
Valeda Stevens of Newfoun
dland, Wayne County, took first
place honors, receiving $5O,
selected lamb cuts donated by the
Appalachian Lamb Company of
Greencastle, and a lamb cookbook.
Her recipe blended a tantalizing
sweet and sour sauce with fresh
American lamb. Mrs. Stevens
presented her recipe with small
lamb figures, cut from thinly
sliced carrots for eye appeal.
The Pennsylvania Lamb Cook-
Off Contest was held in conjunction
with the Grand Opening of Ap
palachian Lamb Company, the
East Coast’s newest lamb
slaughter facility featuring car
cass, boxed and Kosher kill lamb
and veal.
Two women, Deborah Yandric of
Middletown, Dauphin County, and
Gloria Bove of Bethlehem, Lehigh
County, tied for second place. “It’s
(Turn to Page B 18)
Beef Cook-Off
(Continued from Page B 16)
2 tablespoons chopped parsley
110-ounce package frozen chopped
spinach, defrosted and drained
6 slices Mozzarella cheese
V* teaspoon'ltalian seasoning, set
aside for later
Mix together ground beef,
parmasan cheese, Italian flavored
bread crumbs, salt, pepper, egg,
and parsley. Roll out between
waxed paper. Spread beef mixture
with the spinach and top with the
mozzarella cheese. Roll up jelly
roll fashion. Set aside.
Meanwhile saute 1 medium
chopped onion and 1 minced clove
garlic in 2 tablespoons butter until
golden. Pour onion and garlic
mixture into the bottom of a 13 X 9-
inch baking dish, place meatloaf
on top of mixture and sprinkle with
the yi teaspoon Italian seasoning.
Bake uncovered at 350°F. for 45
minutes.
SAUCE
115-ounce can tomato sauce
2 tablespoons flour
2 tablespoons red wine
Combine the tomato sauce, flour,
and red wine together. Pour over
meatloaf and return to the oven for
15 more minutes. Cook 1 pound
linguine noodles according to
package directions while the
meatloaf is finishing baking. Drain
noodles well.
Carefully remove the meatloaf
from the baking dish, set aside.
Combine the linguine noodles with
the remaining sauce and place in
large serving bowl. Slice the
meatloaf and place on top of the
linguine mixture. Garnish with
fresh parsley to make this dish
even more colorful. Serve at once.
REAL TEXAS CHIU
3 pounds of boneless chuck, cut into
1-inch cubes -
2 teaspoons of vegetable oil
2-3 cloves of chopped garlic
4 - 6 tablespoons of chili powder
2 teaspoons ground cumin
3 tablespoons flour
1 tablespoon of leaf oregano
2 (13V4-ounce) cans beef broth
1 teaspoon salt
V« teaspoon pepper
1 (15-ounce) can pinto beans (opt.)
1 cup sour cream (opt.)
1 lime, cut in wedges (opt.)
Heat oil in a 4-quart kettle or
heavy bottom pan over medium
heat. Add beef, stirring frequently
with a wooden spoon until meat
changes color but does not brown.
Lower heat; stir in garlic. Com
bine chili powder, cumin and flour.
Sprinkle meat with chili mixture,
stirring until meat is evenly
coated. Crumble oregano over
meat. Add cans of the broth and
stir until liquid is well-blended.
Add salt and pepper. Bring to a
boil, stirring occasionally. Add
remaining broth, cook 30 minutes
longer or until meat is almost
falling apart. Cool thoroughly.
Cover and refrigerate overnight to
ripen the flavor. Reheat chili in top
of double boiler, place over boiling
water. Heat beans, dram and add
to chili, if desired. Garnish chili
with sour cream and add wedges of
lime to squeeze over each portion.