84-Lancasler Farming, Saturday, November 26, 1994 Meet The Pennsylvania Lamb And Wool Queen (Continued from Page B 2) in encouraging a greater market for lamb and for wool. “I always dreamed of marrying a dairy farmer, but now I don’t know if I want to get up that early to milk cows.” Stephanie said. One things she does know. She said, “I definitely want to live on a farm and have at least a few sheep.” Stephanie made the wool suit that she Is wearing. She loves sewing for wool and makes a habit of wearing It as a walking advertisement of the Industry. CHOP-RUT TWO, INC. Quality American Workmanship! #5 CLAMP TYPE CHOPPER #lO CLAMP TYPE CHOPPER * Plates available in 3/16" (standard), 1/8", 1/4", 3/8", 1/2", 3/4" and 1". * V-Belt Pullies available for #lO, #l2, #22 and #32 choppers. FOR MORE INFORMATION PLEASE CALL OR WRITE: CHOP-KITE TWO, INC. 531 OLD SKIPPACK ROAD HARLEYSVILLE, PA 19438 1-800-683-5858 FAX (215) 256-4363 Here are several of Stephanie’s favorite lamb recipes. -S\ Sr..''*', CHOPPER #32 SCREW DOWN TYPE CHOPPER SPICY LAMB STIR FRY 1 pound boneless lamb leg, cut into 3xlxV4 -inch strips 2 tablespoons lemon juice 2 tablespoons soy sauce 1 tablespoon honey l'/> teaspoons minced fresh gin ger root or 'A teaspoon ground ginger 2 garlic cloves, minced A to '/i teaspoon crushed red pepper flakes 2 teaspoons cornstarch 1 tablespoon water Non-stick vegetable oil cooking spray 1 tablespoon sesame oil or veg etable oil 4 cups vegetables'" Hot cooked rice (optional) Combine first seven ingredients in medium bowl. Cover and refrig erate at least 2 hours. In small bowl, blend water into cornstarch until smooth. Set aside. Generously coat a heavy skillet or wok with cooking spray. Add oil and heat over high heat Add lamb with marinade and stir fry until lamb is no longer pink 3 to 4 minutes. Transfer lamb to bowl using slotted spoon. Add vegetables to skillet or wok. Reduce heat to medium-low. Cover and cook until vegetables are crisp-tender, 2 to 3 minutes. ' Stir cornstarch mixture and add to skillet or wok. Stir and cook until sauce turns translucent 30 to 60 seconds. Return lamb to skillet or wok. Serve immediately over rice if desired. * Suggested vegetables: sliced green onions, sliced mushrooms, julienne sliced red or green bell peppers, sliced zucchini or yellow #27 HEALTH FOUNTAIN JUICER ❖ Made in the U.S.A. ❖ Easy to Clean ❖ Made from Cast Iron ❖ Quality Workmanship squash, julienne carrots, sliced cel ery, trimmed snow peas, sliced water chestnuts, cauliflower or broccoli florets. For a quicker ver sion, use a one-pound package of frozen vegetables. MEXICAN BARBECUED LAMB STEAKS 3 lamb sirloin steaks or 6 shoul der chops 'A cup finely chopped onion 1 tablespoon vegetable oil '/ cup brown sugar IS-ounces tomato sauce A teaspoon garlic powder A teaspoon black pepper 1 teaspoon Worcestershire sauce Spinning wool and collecting sheep (indoors and out doors) Is a hobby Stephanie shares with her mother. #1 CLAMPLESS TYPE CHOPPER SAUSAGE STUFFER, LARD & FRUIT PRESS 'A teaspoon hot sauce 4-ounces diced green duties 'A teaspoon chili powder Saute onion in oil until transpa rent. Add brown sugar, stir until melted. Add remaining ingre dients; heat thoroughly. Brush on steaks or chops. Grill over mod erate coals, basting chops fre quently with sauce. Best cooked medium rare to medium. #3 FOOD CHOPPER STUFFER HORN AVAILABLE IN VARIOUS SIZES
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