BB—Lancaster Fannins, Saturday, July 7,1984
Outdoor barbecues
(Continued from Page B 6)
BARBECUED LAMB LEG
% leg of lamb
1 teaspoon whole cloves
V* cup salad oil
2 tablespoons dill pickle liquid
Vs cup firmly-packed brown sugar
Vi cup finely chopped dill pickles
1 teaspoon salt
Vi teaspoon allspice
Stud leg with cloves. Place lamb
on rack in shallow pan in oven or
electric rotisserie unit. Insert meat
thermometer and roast at 325°F.
for approximately 2% hours or to
desired degree of doneness. Baste
frequently with sauce while
cooking.
Cook’s
Question
ANSWER - Julia Euclide, Delta, requested a recipe for
ice cream that calls for little or no cream. Thanks go to Dons
Drake, Nescapeck, and Mrs. Beverly Pholman, New Oxford,
for sharing their recipes.
Beat a pinch of salt and 4 eggs lightly. Add IV2 cup sugar,
1 can condensed milk, IV2 quarts milk and 1 teaspoon
vanilla. Makes about 4 quarts. Any fruit could be added for
other flavors.
Half gallon milk
4 eggs
1 can sweetened condensed milk
1 V* cups sugar
1 tablespoon vanilla
Beat eggs, add sweetened condensed milk, sugar and
vanilla. Gradually stir in milk. Pour into ice cream freezer
and freeze according to freezer directions.
QUESTION - Mitz Zook, Belleville, is still looking for a
recipe for bagels.
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HONEY LAMB SPARERIBS
4 pounds lamb spareribs
% cup catsup
Vi cup honey
Vi cup soy sauce
Vi cup lemon juice
Cook spareribs covered in
boiling salted water 50 to 60
minutes or until tender. Drain.
When ready to grill, place
spareribs on rack 5 to 6 inches
from hot coals or grill until meat
begins to brown on all sides.
Blend remaining ingredients and
brush some on spareribs. Cook
until well browned on both sides,
turning frequently. Heat
remaining sauce and serve with
the lamb spareribs.
t 9
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Mix
Vanilla Ice Cream
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GRILL-TOP GARDEN
POT ROAST
3 to 4-pound beef blade roast or 7-
bone pot roast
1 package (.6 ounces) Italian salad
dressing mix
Vi cup flour
1 teaspoon salt
V 2 teaspoon paprika
Pinch of pepper
2 cups thinly-sliced carrots
2 cups sliced zucchini, cut 3 /4-inch
thick
V 2 teaspoon salt
Combine salad dressing mix,
flour, 1 teaspoon salt, paprika and
pepper; thoroughly dredge meat
on both sides. Place meat in center
of a double-thick rectangle of
heavy-duty aluminum foil (twice
the circumference and 8 inches
longer than the roast). Sprinkle
any remaining flour mixture over
meat. Bring 2 opposite edges of foil
together over top of meat. Fold
edges over 3 or 4 times, pressing
crease in tightly each time. (Allow
some air space.) Flatten foil at one
end, crease to form triangle and
fold edge over several times
toward package, pressing tightly
to seal. Repeat procedure on other
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end. Place on grill and cook at low
to moderate temperature IVz
hours, turning after one hour.
Remove foil packet from grill;
open carefully and add carrots and
zucchini Sprinkle V 2 teaspoon salt
Lancaster Society 6 meets at the
home of Miriam Heisey for a
program by Mary and Eva
Thome.
Sunday, July 8
Lancaster Society 34 meets for a
family picnic.
Lancaster Society 23 meets for a
family picnic at Millersville
Community Park. Bring your
own place setting.
Lebanon Society 5 will meet for a
summer bash at Minerva Lentz.
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Saturday, July 7
Tuesday, July 10
on vegetables. Close foil, sealing
securely. Place on grill (vegetable
side up) and continue cooking 30
minutes or until meat and
vegetables are done.
Thursday, July 12
Lancaster Society 21 meets for a
picnic at Muddy Run Park
Bring place settings and a hot
and a cold dish.
Lancaster Society 14 meets at 6:30
p.m. at the Tinney Pavilion,
Strasburg, for a picnic. Bring a
hot or cold dish.
Lancaster Society 9 meets.
Saturday, July 14
Lancaster Society 2 meets with
Esther Sangrey as hostess.
Silage Pit Walls
Manure Pit Walls
Retaining Walls