no—Lancaster Farming, Saturday, Inna 16,1984
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Veleda Stevens, Newfoundland, Wayne County, with her
award-winning Sweet 'N Sour Oriental Lamb.
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Lamb cook-off
(Continued from Page B 17)
unusual when three judges can’t
break a tie,” said Judge Bill Blake
of the American Lamb Council.
“However, we found these two
recipes to be equally original and
delicious.”
Mrs. Yandric, a parttime
strolling accordionist and
keyboard player, says, “Besides
music, my favorite pastime is
cooking and creating my own
collection of original recipes. I
correspond with several other
creative cooks who also enjoy
participating in recipe contests. I
have made some lasting friends
through recipe contests,” she said.
Mrs. Yandric’s winning recipe
was “Elegant Lamb Quiche,” a
colorful light quiche using fresh
American lamb, a medley of
garden vegetables, eggs, cream
cheese, sharp Cheddar cheese and
chives. She won $3O, selected lamb
cuts donated by Appalachian
Lamb Company and a cookbook.
“Creating a lamb recipe that
would be economical, yet tasty and
elegant enough for a company
dinner was really a fun challenge,”
she added in accepting her award.
Mrs. Gloria Bove, a familiar
• Poultry houses
• Dairy barns
• Milking parlors
• Storage buildings
• Greenhouses
• Office areas
• Confinement
buildings
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face to the state cook-off com
petition, tied for second with her
“Italian Lamb N Spiniach Torta.”
The colorful torta combined fresh
ground lamb, spinach souffle,
parmesan and mozarella cheeses,
onion, celery and garlic in a
delicious unique dish. Mrs. Bove
received $3O, selected lamb cuts
and a cookbook for her winning
entree.
“My favorite hobby is cooking
contests because of my love for
cooking and baking,” Mrs. Bove
said. “I have won state and
national cooking contests. I am
very proud to have won three first
prizes and one national cook-off. ’ ’
Six other finalists who all
received $lO and a lamb cookbook
included: Mrs. Marjie Bradley of
Gettysburg, Adams County; Ron
Coover of West Fairview, Cum
berland County; Susan Fulton of
St. Thomas, Franklin County;
Jacqueline McComas of Frazer,
Chester County; Mary Joanne
Mershon of New Milford,
Susquehanna County; and Regina
Elizabeth Radico of Springfield,
Delaware County.
Recipes were judged on
originality, taste, appearance and
ease of preparation. Judging the
contest were Bill Blake, of the
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equipment,^.
American Lamb Council, Detroit
office; Betty Rode of the Penn
sylvania Department of
Agriculture, Bureau of Markets;
and Stacey Bingaman of the An
trim House Restaurant.
The Pennsylvania Lamb Cook-
Off Contest was sponsored by the
Pennsylvania Meat Marketing
Program, a cooperative program
between livestock and agriculture
organizations and the 'Penn
sylvania Department of
Agriculture; and the Appalachian
Lamb Company of Greencastle.
For a free copy of the finalists’
recipes, send a self-addressed,
stamped business envelope to
LAMB COOK-OFF, Bureau of
Markets, 2301 North Cameron
Street, Harrisburg, PA 17110-9408,
Allow four weeks for delivery.
TATAMY, PA
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