-8ee. in,. Capital Jonnul, s.lem, Ore., Thurs.,
March 12, 1953
Lamb Plentiful, Western
Cooks Know Many Ways
To Prepare Popular Meats
Western conVn n nuin- i
the bountiful supply of western
moid, umb growers tell that we
will be performing a valuable
service to readers by telling
them (you) about the excellent
quality iamb offered in local re
tail markets.
This is the time of year when
the bulk of the winter-fed lambs
reach the market. Supplies are
unusually heavy and that means
noticeable lower prices. Lamb is
tender; practically every cut
may be roasted, broiled or pan
broiled. '
' Most popular cuts are leg of
lamb, cushion shoulder, rolled
n o u l a e r, shoulder chops,
trenched rib chops, loin chops,
sirloin roast, crown roast, rolled
breast.
Curried Lamb Chops
Wipe 6 shoulder lamb chops
with a damp cloth. Combine 1
By ZOLA VINCENT
irooai wnttr)
cup fine bread crumbs, 2 tea
spoons curry, Vt teaspoon salt,
Vi teaspoon pepper. Beat 2 eggs.
Dredge chops with crumb mix
ture, then dip In beaten eggs and
again in crumbs. Brown in hot
fat in a heavy skillet. Add
cup bouillon and Vi cup chopped
1
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Instant Pudding
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-r OtomkrTeiefurt
spiced peaches. Cover and cook
slowly for 40 minutes. Remove
chops and add 2 tablespoons
flour to the drippings. Stir un
til smooth. Add 1 cup pickled
peach juice (or juice and water
to fill cup) and cook until
smooth. Serve gravy over rice
mounds made of perfectly plain
saltad and cooked rice. Serve
with pickled peaches.
Lamb Roasting Pointers
Leg of lamb will roast more
quickly If the paper-like cover
ing, the "fell , is not removed
The fell should be removed
from chops, however. It is not
necessary to dredge a lamb
roast with flour. Do not add
water. Do not cover.
A lamb roast should be
placed on rack with the skin
side down and the fat side up.
Then it is not necessary to
baste, for the fat runs over and
through the meat, Searing is
not necessary because it does
not keep In the meat juices. A
low oven temperature, 300 de
grees is right for roasting lamb.
Cushion shouder of lamb is made
by removing bones from a
square cut shoulder and filling
cavity with a favorite stuffing.
A cushion shoulder or a rolled
shoulder are ideal for the small
family. j
Loin, rib or shoulder chops
and steaks cut from the leg are
suitable for broiling.
Ground lamb, made into pat
ties and wrapped with bacon are
delicious when broiled.
Lamb loaf baked in a ring
mold is a new fashion with an
old favorite.
Lamb and fruit are a perfect
team. Broiled pineapple slices.
baked bananas or pears or
peaches or stuffed prunes are
appetite-appealing- in combina
tion with lamb.
Lamb Short Cake. Dice cold,
cooked left-over lamb and com
bine with a rich cream sauce.
Add 1 chopped hard-cooked egg.
Serve on hot baking powder
1 XHr: vOh
J
Lamb Season On These Curried Lamb Chops make
mighty good eating. Serve with pickled peaches and spicy
gravy over rice mounds as shown in picture. Eleven ways
to fix lamb in the columns today. ' ' .
biscuits.
Breast of Lamb. Simply salt
and pepper and roast in 300 de
gree oven about IVi hours.
Barbecued Breast of Lamb.
Brush lightly with any favored
barbecue sauce and roast in 300
degree oven about l'i hours.
Turn and baste occasionally
with sauce.
Roquefort Lamb Chops. For
variety in flavor, spread oven
or Danbroiled chops with roque-
fort cheese after turning and
seasoning with salt and pepper.
Allow 15 minutes for chops cut
one-inch thick; 8 minutes on
one side, 7 minutes on the other.
Shrimp Apple Salad
Maybe you never thought of
combining shrimp with walnuts
and apples for a salad and in
case you haven't we suggest try
ing it today. Our "Shrimp Ap
ple Salad has a mayonnaise
dressing accented with lemon
juice and horseradish. It' ideal
to serve now during the Lenten
season but will make extra good
eating any time of year.
Srimp Apple Salad
1 large apple
1 cup sliced celery
1 cup cleaned cooked shrimp
Vi small green onion
cup mayonnaise
2 teaspoons lemon juice
V4 teaspoon prepared horse
radish cup coarsely broken wal
nuts ' Lettuce cups
Pare, core and dice apple.
Combine with celery and shrimp.
Chop onion finely and blend
with mayonnaise, lemon juice
and horseradih. Toss lightly
with first mixture, and chilL
Just before serving, mix in wal-
Apple Sauce
Nut Bread
This is the sort of thing you
fix up for a tea time or luncheon
party and then find the family
begging for crumbs. So why not
just make some for the family
in the first place? It's made with
plentiful, bargain-priced canned
apple sauce and a few other
readily available ingredients.
Apple Sauce Nut Bread
1 large orange
Vi cup seedless raisins
1 cup canned apple sauce
2 cups sifted all-purpose flour
. 2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
Vt teaspoon salt
Vz cup chopped nut meats, wal-
nuts or pecans
1 egg
2 tablespoons melted butter or
margarine
Squeeze juice from orange. Us
ing medium blade, - put rind
through food chopper with rais
ins. Add orange juice, rind and
raisins to apple sauce. Sift to
gether flour, baking powder,
baking soda, sugar and salt. Add
fruit mixture and nutmeats. Mix
thoroughly. Beat egg, add with
melted butter or margarine, stir
ring until thoroughly blended.
Pour into greased loaf pan 8Hx
4x2V4 inches. Bake in mod
erate oven, 350 degrees, 50 to
60 minutes. Remove from pan;
cool on wire rack.
Mice thin or thick; eat "as
is", spread with butter or heap
with cream cheese, peanut but
ter or jelly.
The Sauce
Can Make
The Dish ;
Butter can be dressed up or
varied to suit the occasion. Here!
are a few ideas to start you off,
Honey Butter
- Warm 1 cup liquid honey in
double boiler; add Vi cup butter,
Vi teaspoon cinnamon and dash
of nutmeg. Serve warm on waf
fles, wheat cakes, rolls, etc.
Mustard Batter
. Heat 4 tablespoons butter un
til golden brown. Stir in 1 tea
spoon prepared mustard and 1
teaspoon lemon juice. Serve with
broiled fish. . '
Parsley Butter '
Blend 1 tablespoon of soft but
ter with Vi teaspoon salt, Vt tea
spoon paprika, Vi tablespoon
lemon juice and 2 tablespoons
minced parsley. Spread or dot
over broiled or fried fish.
Horseradish Butter ' .
Heat' Vt eup butter to a golden
brown. Add 1 tablespoon horse
radish and blend. Excellent; for
seafood.
Garlic Butter
Heat Vi cup butter to a gold
en brown. Add 1 garlic bud
peeled and cut in two. , Garlic
may be removed just before
serving.
Cream Cheese Butter
To Vi cup b'utter, creamed, add
1 oz. cream cheese. Season. Color
with tomato paste. Add 2 table
spoons finely chopped nuts. Use
as canape spread or for stuffing
celery stalks, endive blades,
green peppers, etc.
Blue Cheese, Roquefort, or
Parmesan Butter
To Vi cup butter, creamed, add
to 3 tablespoons Blue, Roque
fort, or Parmesan Cheese, rubbed
through a strainer. Season.
Lemon Parsley Butter Roll
Vi cup (1 stick) butter
2 tablespoons minced parsley
1 tablespoon grated lemon .
rind
2 tablespoons minced chives
Dash of cayenne, if desired
2 tablespoons lemon juice
Let butter stand in bowl until
softened. Work with fork or
spoon until creamy. Add all in
gredients (the lemon juice a lit
tle at a time), stirring until well
Hush Puppies
Of Corn Meal
Tasty Dish
There is an exceptional taste
treat in store for you any time
the table fare calls for a flavor
ful bread to go along with t
meal. Whether it's a party for
friends or just an every day din
ner for the famiy, you'll find
Hush Puppies the corn meal food
to delight hard-to-please appe
tites.
Whatever the occasion, pre
pare Hush Puppies and you'll
make meal-time so nice to come
home to.
Hush Puppies
2 cups white corn meal
2 teaspoons baking powder
1 teaspoon salt
Vt cup finely chopped onions
2 cups sweet milk
Combine dry ingredients and
sift together. Add onion and milk
and blend well. Preheat deep fat
to 365 degrees F., dip table
spoon into hot fat and then into
mixture, shaping each spoonful
blended. Turn out on wax paper
and shape into a roll about 1
inches in diameter.
It's a topping that gives dis
tinction to broiled meats and
chicken as well as to fish and
lifts vegetables, such as carrots,
broccoli and cauliflower quite
out of the ordinary. Softened, it's
a delightful addition for spread
ing the bread before adding the
filling when making sandwiches. !
slightly to make fairly round.
Drop into hot fat and cook until
well browned. Yield: 15-20 hush
puppies.
To use yellow corn meal, de
crease corn meal to 1 cups
and add cup all-purpose flour.
(Do. not sift yellow corn meal);
decrease milk to 1V4 cups.
If you rinse your egg beater
in cold water right after you
use it, you'll find no egg parti
cles are sticking to it later on.
Frankfurters in
Rarebit Good
This recipe is another wav fi
serve ;the popular frankfurter!.
Tomato-Frankfurter Rarebit '
(makes 6 servings)
8 frankfurters
6 tablespoons margarine or
butter '
V cup flour
1 cup milk
1 cups (1 No. 2 can) tomatoM
i vp iiiiguucu cneese
Vi teaspoon salt ,
V teaspoon pepper
6 frankfurter rolls ;
Margarine or butter for ;
spreading ;
Slice frankfurters Vt in.i
thick. Melt margarine or butter
In saucepan. Add flour, stirri.
smooth. Add milk gradually
stirring until thickened. Add t
matqes, stirring, then cheese
Stir until sauce is thickened and
cheese is melted. Add salt and
pepper. Fold in frankfurter
slices. Heat thoroughly, then
keep hot over gentle heat while
toasting rolls. Split frankfurter
rolls and spread with margarine
or butter. Toast un,der broiler
until golden brown. Pour Frank
furter Rarebit over rolls and
serve at once. Crisp radishes
and celery and extra rolls are
good with this.
LOCKER BEEF
Eastern Oregon white face Hereford beef bought direct
from the ranch and hauled in our own trucks.
Buy and save at Packing House Wholesale Prices. Cut
ting and wrapping, smoking, curing. Free deep freeze
service. Custom killing. , '
NOTHING DOWN 6 MONTHS TO PAY
.LB.
33
LOCKER BEEF
Front Quarter ,
J I ECU DCEr (' Wrapped 11 JT
U. S. Graded Good ...... LB.
LOCKER BEEF 36
Half or Whole
...LB.
U. S. FEDERALLY GRADED
SALEM MEAT CO.
1325 S. 25th Phone 3-4858
nuts. Serve in lettuce cups.
Serves 4 to 6.
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A A A W A J J, A H . I II I i ii
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We Reserve
The Right to Limit
ft
Owfa msk
IFOOD. SAVINGS.
FRANCO AMERICAN
Spaghetti 2(,, 25 Tuna
4 tm 89'
rT?ocSOUP Pofa.o Chips 19 LJl
1 VELVEETA
Take MIX S':sacl R, cn Cheese 89'
. 29c "oast Beef s 59
I i SHORTENING
HSJTang ,., 49' 3 1 89'
WWC000 WILSON'S
jfT 3CAKES L v m MARGARINE
j 25'- Pancake Mix 49 lb 23'
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WattDtsaey'sPeterPM
ADVINTURI MAP
DURA
PLASTIC
STARCH
Of.
67'
FRESH
QUALITY PRODUCE
TOMATOES TBbe
nnAnccnuiT u.
VliHrLI HUM
CALAVOS
3 29'
New Potatoes
io ibs. 69'
25'
49'
RIB STEAK - 49c
BEEF ROAST 39c
CiKide Reedy to lit
PICNICS 49c
Pen-Reedy
FRYERS - $1.19
Short Ribs or Brisket J9c
WEST SALEM
STORE NO. 2
ONLY
SAVItMjEMT
lit.