822-Lancaster Farming, Saturday, July 19,1986
Shish Kebob Recipe Tops Cook-off Competition at lamb and Wool Festival
BY MARY MAXWELL
Centre County Correapondent
UNIVERSITY PARK - Pouring
rain didn’t dampen the excitement
or the charcoal fires at the Lamb
Cook-Off held last week at the
second Annual Pennsylvania
Lamb and Wool Festival.
The five finalists cooked under
umbrellas and plastic tarps while
preparing their original entries
featuring lamb.
Peggy Clauhs of Bucks County
Lamb Cook-off finalist Charles W. Long, Jr., right, serves
his grilled butterflied leg of lamb to Bill Blake, mid-west
marketing director of the American Lamb Council.
Winning Utnb Recipes
Lamb Pasta Salad
IV4 pounds boneless leg of fresh American lamb, cut into thin strips
about inches long
-3 tablespoons Italian salad dressing
10 tablespoons cooking oil, divided
1 cup thin sliced cauliflower flowerettes
8 green onions, cut into 1 inch pieces
Vz pound fresh Pennsylvania mushrooms, sliced thin, then cut into
1-inch pieces
% cup thin slices green peppers
¥« cup thin slices sweet red peppers
6 ounces pasta, cooked and drained
1 tablespoon grated Romano or Parmesan cheese
Vz cup Italian salad dressing
Lettuce leaves, cherry tomatoes, carrot sticks, parsley sprigs
3 tablespoons soy sauce
Place lamb in shallow glass bowl. Combine soy sauce and 1
tablespoon Italian salad dressing. Pour over lamb. Stir well. Cover,
refrigerate at least 1 hour or overnight. Heat 4 tablespoons oil in
large skUlet, medium heat. Add cauliflower and onions. Cook and
stir 2 minutes. Add remaining vegetables. Stir and cook till all are
tender-crisp. Remove with slotted spoon and place in large bowl.
Drain off marinade from lamb. Heat 3 tablespoons oil in skillet over
fairly high heat. Add one-half the lamb. Stir and cook till lamb just
loses its pink color. Place in bowl with vegetables. Heat remaining
oil and repeat. Add to bowl. Add pasta, pepper and grated cheese,
toss well. Mix in Italian dressing, toss. Serve immediately, or cover
and refrigerate till dinner time.
To serve: Line a large serving platter with lettuce leaves. Place
salad on platter. Surround with cherry tomatoes, carrots and
parsley. Makes 4 to 5 generous main dish servings.
Holiday Barbecue
1-16 ounce can pineapple chunks (in it’s own juice)
3 TBL soy sauce
% cup lemon juice
1 tsp. minced, fresh parsley
2 cloves garlic (through garlic press)
2 TBL olive oil
2 pounds fresh American lamb, cut into 2 inch cubes
16 large pitted black olives
2 green sweet peppers, cut in large squares
Drain pineapple, reserving liquid. Place plastic bag in large,
shallow dish Fill bag with pineapple juice, soy sauce, lemon juice,
parsley, garlic and oil. Add lamb. Tie bag and marinate in
refrigerator several hours or overnight, turning bag frequently.
Remove lamb from marinade and reserve marinade. Arrange
lamb, pineapple, black olives and green peppers alternately on
skewers. Place over hot coals, 9-10 inches from heat. Baste, turning
frequently until cooked to desired doneness. Serve on bed of hot
rice. Serves four.
won the contest with Greek-Style
Shish-Kebobs. In addition to a
charcoal grill she used a camp
stove to prepare the Bengal
curried rice which she served with
theshish-kebobs.
The contest winner described
her entry as easy and tasty. “For
summer grilling I like to keep my
recipes simple because we have
two small children," she said.
Good taste is especially important
to the Clauhs who belong to a
Debbie Yandric
Second Prize
Mrs. Louise Pietrandrea
Third Prize
gourmet club that meets regularly
to prepare special dishes.
Second-place winner Debbie
Yandric prepared a lamb-pasta'
salad. She created her entry “to be
light and appealing to a calorie
conscious cook."
Third-place winner Mrs. Louis
Pietrandrea presented a dish she
called Hilo Holiday Barbeque. She
combined lamb cubes marinated
in pineapple juice with pineapple
chunks, black olives and green
peppers and served them over
Peggy Clauhs shows her winning Greek-style shish kebobs with Bengal curried rice.
Peggy's recipe won top place in the Pennsylvania Lamb Cook-off Contest held last week
at Penn State. Photos By Joan Uesau
Spinner Demonstrates Dyeing Wool With Kool-Aid
BY MARY MAXWELL
Centre County Correspondent
UNIVERSITY PARK - Kool-
Aid used to be considered just a
drink for hot, summer days, but
this isn’t true anymore. At the
recent Pennsylvania Lamb and
Wool Festival Lisa Ann Merian
demonstrated a new use for this
colorful beverage powder. She
uses Kool-Aid to dye wool yarn.
“Kool-Aid was used to get all
these colors and shades,” she said
pointing to colorful yarn samples
during her demonstrations at the
Penn State Ag Arena. “Each color
or flavor can make a dark or rich
color and then the same dye bath
can be used to make two or three
lighter shades.”
For strong colors Lias recom
mends using one small, un-
Lisa Ann Merian, right, explains her method of using Kool-Aid to dye wool to Barbara
Circelli of Utica, N.Y., at the Pennsylvania Lamb and Wool Festival.
nee,
Christine Hauhnel placed fourth
with ther Lamb Burgers served on
English muffins and Charles Long,
Jr. placed fifth with a marinated
butterflied leg of lamb.
Judges were Bill Blake, Mid-
West marketing director of the
American Lamb Council, Anne
Quinn Coor of Custom Catering,
State College, and Florence Hall,
Keymar, Md.
First-place winner Peggy Clauhs
received $6O and a black sheep
skin. Debbie Yandric, second
sweetened powder package with 18
ounces of water to dye 1 ounce of
wool. She leaves the wool in the dye
bath for about five minutes over
medium heat. “Just not so hot as to
damage the wool fibers,” she
cautions.
Then for lighter shades of the
same color she puts in another
skein of wool or repeats the
process until there is no more
color left to be absorbed by the
wool.
Lisa advised her audience to
experiment. “If you want a more
vivid color, then add more Kool-
Aid or less water. Combine colors
(flavors) to get a desired shade,”
she said holding up skeins of three
shades of brown. “These earth
tones were made by combining
orange and grape.”
place winner, received $45 and a
lamb gift pack. Mrs. Pietrandrea,
third-place winner, received $3O
and a lamb gift pack. Christine
Haehnel received $2O plus a cook
book and Charles Long won $l5.
Following the contest, Lamb and
Wool Festival visitors sampled the
dishes of the five Cook-Off
finalists.
Look for the first-place recipe on
Page B 6 of this week’s issue. It is
our Featured Recipe. The second
and third place recipes are printed
below.
“This is a good activity for
children,” she pointed out,
“because the dye is non-toxic and
you don’t need hot water.” Lisa
has also dyed with Kool-Aid by
putting the mixture in the sun like
the method used to make sun tea.
Kool-Aid is surprisingly color
fast she reported. Items can be dry
cleaned or washed in mild
detergents and they also seem to
be stable in sunlight. Lisa prefers
wool because it takes the color
best. “Acrylic fibers have a sheen
or finish on them that seem to
affect the absorbtion of the dye.”
Additional instructions for using
Kool-Aid dyes can be obtained by
sending a SASE to Lisa Ann
Merian, The Spinners Hill Shop,
RD #l, Box 118, Brackett Lake Rd.,
Bainbridge, NY 13733.