isn't
Lamb
occasions anymore
Homemakers often think lamb is
appropriate only for special oc
casion meals. But lamb is much
more versatile than that and is a
good buy, with very little fat
covering and only a minimal
amount of marbling.
Lamb is tender by nature and
cooking at very low temperatures,
down to 275°F. when time allows,
makes it one of the best cuts you
can purchase for good eating and
diversity.
A 3-ounce serving of fresh lamb
will provide approximately 40
percent of an adult’s Recom
mended Daily Allowance for
protein, only 7 percent of the
average daily caloric intake,
essential B vitamins, iron and zinc.
Below are a few of our readers’
suggestions for preparing this
delicious meat. And while you’re
enjoying this week’s recipes,
please check out the Recipe Topics
below. If you have a favorite salad,
cookie or brownie recipe to share,
please send it along to us!
JULIENNE LAMB
AND MUSHROOMS
2 pounds boneless lamb shoulder
6 tablespoons flour
3 tablespoons oil
1% teaspoons salt
V* teaspoon ground cloves
Ms cup water
Vi pound sliced fresh mushrooms
1 cup milk
1 n 0.2 can Chinese noodles
Cut lamb into 3-inch strips; roll
in flour; brown in oil. Add salt,
cloves and water. Cover; cook over
low heat 1 hour. Add mushrooms;
cook 15 minutes longer. Add milk;
cook until juices in pan are slightly
thickened. Serve over Chinese
noodles. Serves 8.
Mrs. Linda J. Gross
Manchester
AUNT MAGGIE’S
LAMB CHOPS
4 loin lamb chops, 1 inch thick
Salt, pepper
4 slices American cheese
4 slices Bermuda onion
8 tablespoons thick sour cream
Wrap tail end of each chop
around thick part to form a flat,
round patty; fasten with tooth
picks. Sprinkle with salt and
pepper. Place chops in shallow
baking pan. Place one slice cheese,
one slice onion on each chop. Put 2
tablespoons sour cream on each
chop. Do not add water; do not
cover. Bake 1 hour in moderate
oven (375°F.) Makes 4 servings.
Mrs. Linda J. Gross
Manchester
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543
April
26
May
Bone On The Eange
just for special
LAMBKABOBS
1 Vi pound lamb shoulder
3 /* cup French dressing
1 clove garlic
Vz pound mushrooms
2 green peppers cut in squares
4 slices bacon
Salt and pepper
Cut lamb into 1-inch cubes. Pour
dressing over meat and garlic. Let
stand 1 hour or overnight in
refrigerator.
Cut bacon into 1-inch pieces.
Alternate lamb, bacon,
mushrooms and green pepper on
metal skewers. Allow space bet
ween for thorough cooking; season
with salt and pepper. Broil 3 inches
from source of heat, indoors or on
the grill outside. Turn to broil
evenly. Enjoy!
LAMB STEW
2 pound lamb shoulder, cubed
V« cup bacon fat
Little fresh dill
1 pound mushrooms
1 cup sour cream
Vi teaspoon lemon juice
Salt and pepper
Brown the lamb pieces in hot
bacon fat, then place in skillet;
cover with water, add dill and
simmer IV2 hours until meat is
tender. Remove lamb and dill.
Place lamb on platter in warming
oven. Add mushrooms to bacon fat
in the original pan. Saute. Add the
sour cream, lemon juice, salt and
pepper. Thicken with a little flour
stirred to a paste in water. Cook
together over low heat a few
minutes until sauce is blended.
LAMB BOLOGNA
10 pounds ground lamb
2 pounds ground beef
4 tablespoons meat tenderizer
2 tablesoons coarse black pepper
2 tablespoons mustard seasoning
1 tablespoon hickory smoked salt
1 tablespoon garlic salt
2 ounces liquid smoke
1 tablespoon sweet marjoram
1 tablespoon basil leaves
Mix all ingredients. Cover and
refrigerate over night. On the
second, third and fourth day,
knead like bread. On the fifth day,
stuff into casings. Bake at 150°F.
for 6% hours or until meat ther
mometer reaches 150°F. Serves 16.
Mrs.TomHeit
Bedford
Spring Salads
Cookies and Brownies
Favorite Side Dishes
MUSHROOM LAMB PATTIES
4 4-ounce ground lamb patties
M: cup thinly sliced green onions
Mi cup chopped celery
2 tablespoons butter
1 3-ounce can button mushrooms,
reserve liquid
1 tablespoon parsley flakes
M> cup chopped apples
1 cup dairy sour cream
4 slices buttered and toasted
French bread
Mi teaspoon salt
1/8 teaspoon pepper
Mrs. Kitty Wagner
Elizabethtown
Slowly brown patties in hot oil,
covered, until done. Remove to
platter and sprinkle with salt and
pepper. Drain oil from skillet. Melt
2 tablespoons of butter and saute
onion, apple and celery until crisp
and tender. Add liquid from
mushrooms, adding water if
necessary to make Vz cup. Simmer
until mixture thickens. Stir in
mushrooms and parsley. Return
patties to skillet until heated
through. To serve, place one patty
on each of the bread slices. Top
with the mushroom mixture on
each, finishing with 2 large
spoonfuls of sour cream on top.
Mrs. Betty Biehl
Mertztown
LAMB CHOPS IN A POUCH
6 shoulder blade lamb chops
V 4 cup butter
1 large onion, thinly sliced
3 garlic cloves, minced
3 medium tomatoes
9 thick slices potato
Pinch of dried oregano
Salt and pepper
3 slices American cheese
Heavy duty aluminum foil
Fry chops in a lightly oiled heavy
skillet until browned on both sides
but not cooked through. Place two
chops on a square of foil (about 12
inches). This serves three, so
you’ll need three pieces of foil.
Dram fat from the pan and add
butter, onion and garlic. Saute
until onion is soft. Spoon onion and
garlic evenly over the three
packages of chops, leaving butter
in the pan. Now place three slices
of potato over each package of
chops and brush with butter in pan.
Top with slices of tomato, sprinkle
lightly with oregano and lay a slice
of cheese on top. Fold foil using
double folds to seal each package.
Place close together in a baking
dish, cheese side up, and bake at
325°F. for 1% hours. Serves 3.
Mrs. C.L. Berkeible
Carlisle
Sally Young
Canonsburg
i’f< «
LAMB CHOP CASSEROLE
8 lamb chops
1 cup brown rice
1 20-ounce can pineapples with
juice and enough water to make
2M: cups liquid
1 teaspoon salt
IMi teaspoon pepper
v 4 cup honey
Vz cup vinegar
1 pint sugar peas
2 tablespoons cornstarch
14-ounce can mushrooms
Brown chops. Combine other
ingredients and place in large
casserole dish. Top with browned
chops. Cover and bake at 325°F. for
1 hour or until liquid is absorbed
and ingredients are tender.
MINIATURE LAMB PIZZAS
4 cups biscuit mix
1 cup milk
18-ounce can tomato sauce
1 pound ground lamb, cooked
M; pound Mqpzarella cheese, sliced
Mi cup grated Parmesan cheese
2 teaspoons oregano
1 teaspoon salt
Combine biscuit mix and milk.
Turn out on lightly floured surface.
Knead gently 10 times. Roll out to
3 /* inch thickness. Cut into rounds
with floured 2-inch cutter. Place on
baking sheets. Top with tomato
sauce, lamb and Mozzarella
cheese. Sprinkle with remaining
ingredients. Bake in hot oven
(425°F.) 15 to 20 minutes or until
hghtly browned.
Featured Recipe
For a few short weeks each spring, fresh asparagus can be found
in abundance. Those tasty, tender shoots remind us that spring is
indeed here and that other homegrown, fresh vegetables are on the
way.
Below is just one delectable way to enjoy asparagus. Try it this
week with one of the lamb recipes above.
Golden Asparagus Supreme
Vz cup cracker crumbs
2 tablespoons butter or margarine, melted
1% pounds fresh asparagus, cut into 1-inch pieces
1/3 cup butter or margarine
3 tablespoons all-purpose flour
y< teaspoon salt
cups milk
6 ounces process pimento cheese, cut in pieces
4 ounces cream cheese, cut in pieces
Combine cracker crumbs and the 2 tablespoons bin I er; set aside.
Cook fresh asparagus in boiling water 4 minutes or until crisp
tender; dram. Arrange asparagus in buttered 1-quart baking dish;
set aside. Melt the 1/3 cup butter in saucepan. Stir m flour and salt.
Add milk and cook over medium heat, stirring constantly, until
mixture thickens and starts to boil. Add cheeses and continue
cooking and stirring until cheese is melted; remove from heat.
Pour sauce over asparagus and sprinkle evenly with prepared
crumbs. Bake in 350°F. oven about 30 minutes or until sauce is
bubbly and hot and crumbs are browned. Makes 6 servings.
DELICIOUS LAMBURGER
SANDWICHES
Grill fresh lamburger patties to
desired doneness. Place on burger
bun with dollop of mayonnaise.
Top with slices of onion, tomato,
green pepper and lettuce. Slice of
cheese may be added. Enjoy!
M. Bow
Annville
LAMB AND DUMPLINGS
iVi pounds lamb shoulder
2 tablespoons seasoned flour
1 tablespoon oil
2 large rutabaga, diced
4 ounces frozen peas
1 pint boiling water
M. Bow
Annville
2 chicken stock cubes
1 pound carrots, peeled and sliced
Dumplings:
4 ounces self-rising flour
1 tablespoon mixed herbs
2 ounces shredded suet
Salt and pepper to taste.
Remove excess fat and chop
meat into medium pieces. Roll
lamb in seasoned flour. Fry onion
lightly; add meat and fry two
minutes. Dissolve chicken cubes in
boiling water and add to onion and
meat. Add carrots and rutabaga.
Turn into oven-proof casserole.
Cover and bake at 375°F. -for 1V« to
Wz hours. For dumplings: mis
flour with suet, herbs and
seasoning. Add sufficient cold
water to make stiff dough. Form
into six balls. Stir peas into meat.
Arrange dumplings on top; return
to oven for 20 to 25 minutes. Serves
4.
M.Bow
Annville
Jeannette Armstrong
Johnstown