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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 15, 1958)
8B MAIL TRIBUNf, Madforrf, Oregon, Thursday, May 15, 1958 Ovwi feast BreiMdfeorf tenm a tarsttm SkortRiba SJeClMat feaft StMfc Sirioia Chop Doatljj far SrnhKtbobs Roart IfcwdiChoaS I Owe fi cMd back touTT icesv I I BaAacaaJlffM ' J Uflttod Sovp Stock Sewartfc Mbfedarfcr. loaaifar5ajaW 6antlbat LESSON IN LAMB LOGIC A lesson In Iamb logic as we realize that the critter Isn't all legs and loin chops. There's a lot of good eating forward and all of it is high quality and reasonably priced right now. Ways with lamb are included in today's food columns. Feeding the Family By ZOLA VINCENT Foo4 Editor Excellent Quality Makes Lamb A Best Buy West coasters and east coasters eat more lamb than anybody and what a treat those in-betweeners have been missing! Hard to figure it out but instead of trying that, we hope to get new-comers and old-comers too, to try lamb often. This season's lambs are bigger and better because they've been better fed throughout their growing months, thanks to green pas tures. They're not older, mind you, just heavier so perish the thought that the meatier lambs have turned into mut ton; a mistaken notion some people have. Ninety per cent of all lamb grown is marketed as lamb. All cuts of lamb are good buys and some are genuine bargains. Take a look at the ads in this newspaper and at the display cases in the mar kets. Buy now for immediate enjoyment; freeze for future pleasures. Lamb is tender. Practically every cut may be roasted, broiled or panbroiled. Lamb should always be cooked at low temperature no matter what cooking method is used. Roast in 300 degree oven; 175 to 180 on a meat thermometer. This means less shrinkage, more lamb to serve and jucier and more tender meat. No searing! The "fell" that paper-like covering should not be re moved from the leg of lamb. Leave it on and the leg roasts in less time, holds its shape better and is jucier. . Lamb should be served either hot on hot plates or " cold never lukewarm. Mint jelly and mint sauce are delicious with lamb but many tart jellies and fruits are equally good accompani ments. Plentiful prunes and pineapple slices are very good. Roast Lamb Cuts. Roast American leg, frenched leg, loin roast, boneless loin roast, boneless sirloin ribs, crown, square cut shoulder, cushion shoulder, rolled shoulder, breast, rolled breast, lamb loaf. To Roast Lamb, simply sea son with salt and pepper. Place fat side up on rack in open roasting pan. Roast in slow oven, 300 degrees, 30 to 33 minutes per pound. Add no water. Do not cover. Do not baste. Roast to desired de gree of doneness. Gourmet Leg or Lamb. Make deep slashes in leg of lamb and fill with a mixture of finely chopped and mashed garlic and anchovy fillets. No salt. Anchovy paste can be used. Broiling Cuts. For broiling, panbroiling or frying, choose loin sirloin chops, leg steaks, loin chops, english chops, Sara toga chops, rib chops, shoul der chops, patties. To Broil, set oven regula tor for broiling. Place 'meat two to three inches ' from heat. Broil until top of meat is brown. Season with salt and pepper. Turn meat, brown, season; serve at once. To Panbroil Lamb, place meat in heavy frying pan. Cook slowly. Do not add fat or water. Do not cover. Turn occasionally to insure even coking. Pour fat from pan as it accumulates. Brown on both sides. -Do not overcook. Season and serve hot. To Panfry. season meat and dredge with flour or corn meal. Brown quickly on each side in a small amount of fat. Do not cover. Cook at moder ate temperature, turning occa sionally. Drain and serve at once. Braise and Simmer. Cuts in clude neck slices, breast, rolled breast, riblets, shanks, stew meat which comes from several sections of the lamb. To Braise, brown meat on all sides in hot fat in heavy utensil. Season with salt and pepper. Add small amount of liquid if necessary. Cover tightly; simmer until tender. To simmer large cuts, cover meat with hot or cold water; season with salt. and pepper. Cover kettle tightly. Cook slowly; simmer. Do not boil. Add vegetables just long enough before serving to be cooked. To simmer stewing meat, cut in one to two inch cubes, brown on all sides in hot fat. Season; cover with water and cover kettle tightly. Cook slowly until done. Add vege tables just long enough be fore serving to be cooked. Lamb Kabobs Lamb is superb when broiled, barbecued or roast ed on skewers indoors or out doors. For each six servings, cut V2 pounds lamb shoulder into one inch cubes. Pour French dressing over the lamb. Add a split clove of gar lic unless the dressing already contains garlic. Let stand at least an hour (overnight in the refrigerator is better). Wash half pound of button mushrooms or use an eight ounce can of whole mush rooms. Cut fuor slices, bacon in one-inch pieces. Alternate lamb cubes,vbacon and mush-, rooms on metal skewers. Al low space between for thor ough cooking. Season with salt salt and pepper. Broil three inches from source of heat, about 15 minutes. Turn to brown evenly. Eat with sighs of contentment. Barbecued Lamb and California Limas Quickly browned lamb riblets from bargain priced breast of lamb are cooked in a wine barbecue sauce along with plentiful California large dry lima beans for a very satsifying dish. Party ish and inexpensive. Five servings. Have meat man cut four pounds breast of lamb into riblets. Sprinkle with salt and pepper and one clove garlic, minced. Brown on both sides in hot oven or under broiler. Pour off ex cess fat and place lamb in large casserole. Combine one cup boiling water, one-half cup Califor nia Burgundy wine, one-half cup tomato catsup, one sliced onion and one teaspoon Worcestershire sauce. Pour this boiling hot over lamb. Cover and bake in moderate oven, 350 degrees, one hour. Simmer Vi cups large dry lima beans 30 minutes in five cups boiling water. Add one teaspoon salt and pour limas into casserole. Top with lamb. Cover and bake lli hours longer until most of the liquid is absorbed. Uncover last few minutes to crisp riblets. Baked Trout Rare Treat We make no attempt at interpreting trout fishing li censing but we do tell you that fresh from the stream, fish market or frozen food locker, this is "a fine way to fix troat: For four persons, four trout. In two tablespoons butter, saute two tablespoons finely chopped onion, two tablespoons finely chopped celery, two tablespoons fine ly chopped mushrooms. Add 1V6 cups fresh bread crumbs, one slightly beaten egg, one fourth teaspoon thyme and two tablespoons lemon juice; mix well. Wash four large cleaned fresh or frozen trout. Dry and rub with salt, pepper and one-fourth cup lemon juice. Stuff trout with bread mix ture and place in aluminum foil. Fold foil and close ends tightly. Bake at 350 de degrees for about 20 minutes or until done. Remove fish from foil to warm platter. Cover with parsley butter and garnish with lemon wedges. Corn Tamale PI On Dish Meal Here is a. quick main dish that makes wonderful eat ing; needs only a tossed green salad to make a satis fying meal. It combines hamburger, Creole corn, muffin mix and grated cheese for six satisfying servings. Cook one medium size onion, finely chopped, in two tablespoons butter or margarine until tender. Aad one pound crumbled freshly ground beef and brown. While beef browns, fix a package of corn muffin mix according to package direc tions or make one batch from usual recipe. Add two table spoons sugar, two tablespoons flour, two teaspoons salt, one-fourth teaspoon- pepper and two cans. Creole style corn to the beef-onion mix ture. Pour into an oblong bak ing dish. Spread muffin bat ter over corn mixture. Sprinkle with one-half cup grated Parmesan or Ameri can cheese. Bake in moder ate oven, 375 degrees, 25 to 30 minutes or until crust is golden brown. SP Freight Rate Reduction Favored Junction City, Ore. A spokesman for the Willam ette Valley Lumbermen's as sociation has voiced approval of the proposed lumber freight reductions slated to go into effect May 21 on the Southern Pacific line, The proposed changes would reduce charges for the transport of lumber and lum ber products, from Oregon to California and Arizona, as well as from California points within that state and Arizona. They have been under fire from northern California lumbermen who said they fa vored Oregon shippers. Nils Hult, president of the association, said the present rate structure constituted a "very real danger" to the lumber industry in the Pacif ic Northwest. "No thanks, Lady. Those aren't SANTI AM BLUE LAKE STMNQUSS GREEN BEANS!" Bi GUI LUBE Scotties agree: Q BEL0H68 because it's nutritious not just filling More Students Enter Enaineerina Field the college of engineering at Urbana, 111 (IP) More stu dents are preparing for engi-j neering careers this year than at any time since 1948, accord ing to the American Society for Engineering Education. The society quoted govern ment figures showing that a total of nearly " 243,000 stu dents are enrolled in accredit ed engineering colleges. The total almost equals the all-time high of 1947, when the engineering schools were jammed with World War II veterans, and the trend indi cates a further increase. Dr. W. L. Everitt, dean of the University of Illinois and president of the society, said the "overwhelming problem" of. engineering . schools is . a shortage of qualified teachers to, meet predicted needs. Cotton fabrics are being treated to give them many of the advantages of the "mir acle fibers" while avoiding some of the latter's disadvan tages. Cotton can be made oil proof and . waterproof, resist ant to heat and rot and can still be dyed in a full range of colors. . Physicians to Hold 106th Annual Meet Chicago HP) More than 18,000 physicials will gather in New York June 3-7 for the 106th anual meeting of the American Medical- Associa tion. Some 500 doctors will pre sent scientific papers or par ticipate in symposiums or dis cussion groups at the conven tion which, has the major pur pose of providing doctors an opportunity to. catch up on rapidly changing medical knowledge. The House of Delegates, the AMA's policy-making body, will meet throughout the week, and its first action was to be the election of a phy sician to receive one of medi cine's highest honors, the Dis tinguished Service award. Dr. Dwight H. Murray, Napa, Calif., retiring AMA president, and his successor Dr. David B. Allman, Atlan tic City, N.J. will address the opening session of the house. .. "' The auto industry of : the United States has turned out more than 140 million ve hicles since 1900, and the greatest volume has been in the last few years. 1 for Jusiic af tk GUPREME .COURT POSITION no. a An fxperenctd Lawyer An AbU Judg X. At. Sloan for Judge Comm. 29 FrankUa BM;, Medford, Or fld Eta Dl ......... , i . . . ' . . SNIFF THE NEW FRESH-ROASTED AR0MA1 uncapthejar! One. sniff tells you this coffee's going to taste better than any you've ever known. Here's exciting new aroma no coffee ever captured before! SEE THE NEW DEEPER COLOR! Pour yourself a cup! Today's Instant Maxwell House has new body, new strength! No powdered coffee, no ground coffee can give you such 6!eep-down pleasure in every cup. WW : V on mn Htifffl J ENJOY THAT MOST HAPPY JUJUUtRJ (My te mir.ci. 'Flavor Buds" can deliver enjoyment like this millions of tiny "Flavor Buds1 of real coffee, ready to burst instantly into that famous Maxwell House flavor! J LflM Im II bh m tk nrvn UQ ULiyJ 1 IT JL FOR COFFEE THAT'S GOOD TO THE VERY LAST DROP REACH FOR THE JAR WITO THE STARS ON TOPI i YrV
