B2'Lancaster Farming, Saturday, November 25, 1995
LOU ANN GOOD
Lancaster Fanning Staff
LANCASTER (Lancaster Co.)
—Not only does Jennifer Zimmer
man win ribbons for showing
lambs, but she also lakes the top
prize for. cooking it
“But I never eat it,” Jennifer
confessed. She can’t stomach eat
ing her own lamb that she pam
pered and cuddled during the show
season.
Her brothers, also lamb exhibi
tors who live in Akron, and the 75
people attending the Lamb Cook-
Off Contest held by the Woolies
4-H Club found the Hungry Jack
Lamb Casserole scrumptious.
In fact, as a judge for the event, I
can not imagine anyone not loving
the taste of iamb if they had
sampled any one of the IS entries
at the code-off.
Indeed, it was a difficult deci
sion for the other judge Margaret
Herr and myself to choose the top
three winners because each entry
tasted wonderful. Because the
enpies were not broken down into
categories, it was perhaps a bit
unfair to compare roasts with
stews, soups, casseroles, and
kabobs. A tender, succulent roast
seasoned with salt, pepper and
thyme is a great entree to serve to
guests but in a contest doesn’t gain
as many points for creativity and
originality as a casserole or stew
that uses unusual ingredients.
Tie for second place was split
between two stews. One was pre
pared by Jessica and Carla Means
with the help of their dad Richard
and the other by Jessica Schmidt
and her mom Laurie.
Gerald and Helen Tracy and son John of Elizabethtown
enjoy tasting entries in the lamb cook-off.
- or helped cook the winning entries are.
and Jessica Means, Jennifer Zimmerman, Sharon Bollinger, Jimmy Zimmerman, and
Jessica Schmidt.
Lamb Cook
from Quarryville, said, “If you
keep the bones in the broth and
lake them out after the soup is fin
ished. it will have a better flavor.”
Jessica’s dad, Pete, said he
knows his wife is a great cook but
he needs to come to the cook-off to
taste her food. He revealed that
when she prepared the stew the
night before, he wasn’t allowed to
taste it and had to setde for a
canned stew for his supper.
The Schmidts are from Dru
more. Jessica and her brother John,
who both show sheep, enjoy eating
lamb.
Third place went to Sharon Bol
linger of Ephrata for her Lamb
Cora Noodle Bake. Sharon is the
mother of three sons who have
shown lambs for many years. She
is an accomplished cook when it
comes to making lamb.
The world seems to be made up
of people who hate or love lamb
and those who absolutely refuse to
try it Here’s my assessment of
those who claim not to like lamb
they haven’t tasted quality
lamb. It must be young, tender, and
properly butchered. Many coun
tries serve mutton, which is tough
and not nearly as flavorful.
You’re cheating both yourself
and the lamb industry if you decide
not to eat lamb again because you
tasted it once and did not like it. To
buy good lasting lamb, check with
your local extension office for a
family who raises lamb for
butchering.
In addition to the recipes with
this article, many wonderful
recipes arc available from the
American Lamb Council. Send a
Off Is Hit With All Ages
Participants in tho Lamb Cook-Off hold at the Farm and Home Center In Lancaster
on Monday night show off their culinary talents.
size envelope to receive free
recipes from the Council at 69115.
Yosemite St., Englewood, Color
ado 80112-1414 or call (301)
771-3500
PATRICK’S IRISH
LAMB SOUP
Second-Place Tie
I'/j pounds lean lamb shoulder,
cubed
V» cup water
2 cans (14.5 ounces each) beef
broth
3 cups cubed potatoes
2 cups thinly sliced carrots
1 tablespoon olive oil
1 medium onion, coarsely
chopped
1 teaspoon seasoned pepper
1 package brown gravy mix
2 cups shredded green cabbage
Chopped parsley for garnish
In 3-quart pan with cover, heat
oil and add onion, sauteing until
transparent. Add lamb and cook,
stirring until lightly brown. Stir in
water and pepper, cover and sim
mer for about 30 minutes.
Mix in broth and gravy mix.
Add potatoes and carrots, cover
and simmer for IS to 20 minutes or
until vegetables are tender. Stir in
cabbage and cook until cabbage
turns a bright green.
HUNGRY JACK
LAMB CASSEROLE
First Place
1 pound ground lamb
1 teaspoon salt
16-ounce can pork *n beans
% cup barbecue sauce
2 tablespoons brown sugar
1 tablespoon minced onion
1 can Hungry Jack refrigerated
flaky biscuits
1 cup shredded cheddar cheese
Preheat oven to 375 degrees.
Brown lamb and drain. Stir in next
five ingredients, heat until bubbly.
Pour into 2-quart casserole. Cut
biscuits in half to form 20 half cir
cles. Mace biscuits around edge of
casserole, cut side down. Sprinkle
with cheese. Bake at 375 degrees
for 25-30 minutes or until biscuits
are golden brown.
Homestead
NOTES
This little fellow could hardly wait until the Judges were
finished so he could fill his plate.
Jay Zimmerman concedes that his sister’s entry tastes
pretty good.
LAMB CORN-NOODLE
BAKE
Third Place
1 pound ground lamb
'A cup chopped onion
1 cup milk
1 can cream of mushroom or
celery soup
8-ounces cream cheese
I'A cups whole kernel com
8 -ounces Kluski noodles,
cooked with 'A teaspoon salt and
dash pepper
Brown meat and onion. Stir in
soup, cheese, and milk until well
blended. Add remaining ingre
dients. Place in buttered casserole;
cover with buttered bread crumbs.
Bake at 350 degrees until
browned.