J* Cooking With Lamb Lamb is the answer to a fantastic meal that you can fix quickly and with great versatility. Since lamb comes from young animals under one-year-old, it’s naturally tender and flavorful. Most of the time, lamb may be cooked by dry heat— roasting and broiling—which won’t add any fat to your meal. Lamb is definitely a winner when it comes to choosing a nutri tious food for any occasion. The challenge is to decide which of the following great tasting recipes to prepare first DILLED LAMB STEW 2 pounds boneless lamb, cut in % -inch cubes 2 tablespoons butter 1 teaspoon salt /i teaspoon dillweed 2 cups water 2 cups sliced carrot 1 cup sliced celery 2 tablespoons all-purpose flour 54 cup cold water 1 cup dairy sour cream Brown lamb in hot shortening. Season with mixture of salt and dillweed; add 2 cups water. Cover and simmer about 35 minutes, or until meat is almost tender. Add carrots and celery; cook 15 minutes. Blend flour and 54 cup water; stir into stew. Cook until mixture thickens and bubbles. Stir in sour cream; heat throughly; do not boil. Makes 6 servings. Jenny Bigelow Blair Co. Dairy Princess IRISH-AMERICAN LAMB STEW 2 pounds cubed boneless lamb 2 tablespoons margarine 2'/j cups water VA teaspoons salt 'A teaspoon pepper 'A teaspoon dried thyme 3 medium potatoes, halved 6 small white onions 2 cups frozen peas 'A pound mushrooms, sliced 1 cup light cream 'A cup flour Brown lamb in margarine in large dutch oven or heavy sauce pan with tight-fitting cover. Add water, salt, pepper and thyme. Cover and simmer 45 minutes. Skim off excess fat. Add potatoes and onions. Simmer, covered, 30 minutes. Add peas and mushrooms. Simmer, covered, 15 minutes, or until lamb and veget ables are tender. Blend cream into flour; stir into bubbling stew and boil 1 minutes, stirring constantly. 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 Lou Ann Good, Lan caster Farming, P.O. Box 366, Lititz, PA 17543 Feb. 27- March 5- 12- Home Os The Range TANGY LAMB CHOPS 8 loin lamb chops, 1-inch thick 2 tablespoons chopped onion 2 tablespoons butter, melted 1 3-ounce can sliced mushrooms, drained ('/a cup) ’/a cup dairy sour cream 2 tablespoons milk Dash dried marjoram,crushed Broil chops to desired tender ness. Meanwhile, cook onion in butter until tender. Blend m remaining ingredients, dash salt, and dash pepper. Cook and stir over low heat until sauce is healed throughly. Serve sauce with chops. Makes 4 servings. Jenny Bigelow Blair Co. Dairy Princess MARINATED LAMB CHOPS 8 loin lamb chops, cut 1-inch thick and trimmed 2 tablespoons wine vinegar 1 tablespoon lemon juice 2 teaspoons mustard 3 tablespoons olive oil 1 clove garlic, minced 54 teaspoon ground ginger 1 teaspoon rosemary 54 teaspoon salt 1 small onion, sliced Place lamb chops in a deep glass bowl. Combine remaining ingre dients and pour over chops. Mari nate in the refrigerator, covered, 4 to 5 hours. Broil over a hot charco al fire, 5 minutes per side for medium rare. VEGETABLE LAMB PATTIES 1 medium onion, sliced 'A -inch thick and separated into rings 2 tablespoons vegetable oil 3 medium zucchini, cut diagonally into 'A -inch slices 1 medium sweet red pepper, cut into 'A -inch strips 1 teaspoon dried Italian seasoning 'A teaspoon ground black pepper 1 pound ground lean lamb, shaped into 4 patties 'A cup shredded mozzarella cheese In large frypan, saute onion rings in oil over medium heat 8-10 minutes, or until soft. Add zuc chini, red pepper, Italian seasoning and black pepper. Cook over medium heat 8-10 minutes, or until crisp-tender. Meanwhile, in another fry pan, cook lamb patties uncovered over medium heat 9-11 minutes, or until desired doneness; turn once. Place vegetables mix ture on serving platter and top with patties. Sprinkle with cheese. Makes 4 servings. Low Cholesterol Recipes Broccoli Cooking With Goat’s Milk Today’s lean lamb parties. cup unsweetened apple juice cup lemon juice 6 cloves 'A teaspoon ground cinnamon, divided 'A teaspoon ground nutmeg, divided I'A pounds, boneless lean lamb, well-trimmed, cut into 1-inch chunks Mary Banker Pottstown 2 small bananas, cut into 8 slices each 1 container (8 ounces) plain lowfat yogurt. Combine apple juice, lemon juice, cloves, 'A teaspoon cinna mon and '/• teaspoon nutmeg to make marinade. In 2 quart glass baking dish, combine lamb pieces and marinade to coat. Cover and refrigerate overnight. Drain; reserve marinade. Thread lamb, apple and banana onto metal skew ers. Place on broiler rack 3-4 inches from heal source. Broil 7-8 minutes, or until desired doneness; brush with marinade frequently and turn once. Combine yogurt with remaining cinnamon and nut meg. Serve yogurt sauce over kabobs. Makes 4 servings. ZUCCHINI LAMB BOATS 4 large zucchini 2 cups cooked diced lean lamb 2 medium tomatoes, diced 2 tablespoons apple cider 1 teaspoon Dijon-slyle mustard 4 mclba toast rounds, crushed to make fine crumbs In covered saucepan place veg etable steamer over simmering water, steam zucchini 10-12 minutes, or until ensp-tender. Meanwhile, in medium frypan, combine lamb, tomatoes, cider and mustard. Cook over medium heat 5-6 minutes, or until thoroughly healed: stir occasionally. Cut off top tird of each zucchini and chop coarsely; sitr into lamb mixture. Scoop out zucchini an discard cen ters. Spoon' 'A of lamb mixture into each zucchini shell. Sprinkle crumbs over lamb. Makes 4 servings. LAMB KABOBS rs great LAMB CHOPS IN FOIL For each serving: 1 rib or loin lamb chop, cut’/ -inch thick % small eggplant, impeded, sliced % large onion, sliced 'A small tomato, quartered 'A small green pepper, sliced Dash garlic salt or curry powder Place lamb chop on piece of alu minum foil large enough to make roomy envelope for all ingredients. Place remaining ingredients on top of lamb chop in order listed. Seal foil lightly to assure no steam escaping. Place on baking sheet or pan. Bake in 350 degree oven for VA hours. CRISP AND EASY LAMB CHOPS 8 lamb nb or loin chops 1 cup French salad dressing 1 clove garlic, minced Arrange lamb chops in glass baking dish. Combine French dressing and garlic; then pour over lamb. Marinate at least 4 hours in refrigerator. Drain lamb and place under preheated broiler 3 to 4 inches from source of heat. Cook 5_ Featured Recipe Today’s featured recipe comes from the American Lamb Coun cil. If you would like more recipes and information, write the American Lamb Council, Dept. B-190,200 Clayton Street, Denver, Co. 80206. 4 servings 4 lamb loin or 8 rib chops, cut V* -inch thick Salt Pepper 2 tablespoons butter or margarine 4 cups sliced zucchini or summer squash 'A cup sliced green onions 1 large tomato, cut into wedges 'A cup beef or chicken bouillon Sprinkle both sides of lamb chops with salt and pepper. Melt but ter or margarine in skillet over medium high heat. Add lamb and quickly cook until browned on both sides. Add squash, onions, tomatoes and bouillon. Cover and cook about 5 minutes, or until vegetables are tender-crisp. lo 7 minutes; then turn and cook 5 to 7 minutes, or until desired degree of doncncss. LAMB STIR-FRY 2 teaspoons vegetable oil 6 ounces cooked lamb strips 2 cups sliced bok choy 2 small carrots, julicnned V* cup sliced celery 2 tablespoons finely chopped onion 'A cup plum preserves 1 tablespoon lemon juice 2 teaspoons prepared mustard Cooked rice 1 green onion with top, sliced In frypan, heat oil over medium heat; add lamb, bok choy, carrots, celery and onion. Cook and stir 3-4 minutes, or until vegetables are crisp-tender. Remove and keep warm. In small frypan, heat plum preserves, lemon juice and mus taid for 2 minutes or until bub bling. Drain lamb mixture, if necessary. Add lamb mixture to plum sauce: stir to blend well. Serve over cooked nee and garnish with green onions. Makes 2 servings. (Turn to Page B 7) Lamb Chop and Vegetable Skillet
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