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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 10, 1963)
Family Weekly Cookbook I M -X J r i : W M I V f M MELANIE DE PROFT, fooh Editor j5o(T & f r 7 02 till UScS- V')A W ) I rill t , tteaWzt intiLlll I rt " j Favorite Lamb Stew with Rice Dumplings abounds in flavor surprises guaranteed to add lively zest to a family dinner. Favorite Lamb Stew with Rice Dumplings 2 lbs. boneless lamb shoulder, cut in 1-in. cubes Vt cup flour 1 tablespoon salt Vt teaspoon black pepper 1 teaspoon paprika 2 tablespoons shortening Wt cups water 1 clove garlic, minced 1 teaspoon dill weed Vt teaspoon marjoram Vt teaspoon thyme 1 6-oi. can tomato paste 2 Vj cups water 12 small white onions 1 lO-oi. pkf. froten Fordhook lima beans, partially thawed t lb, carrots, quartered Rice Dumplings (see recipe) 1. Coat lamb pieces with a mixture of the next four ingredients; reserve remaining flour mix ture, if any. 2. Heat the shortening in a Dutch oven or sauce pot. Add lamb and brown well on all sides. Sprinkle remaining flour over meat. 3. Add the IVt cups water and the next four Family Weekly, March 10, 19CJ ingredients. Cover and simmer for 1 hr. 4. Blend in a mixture of tomato paste and 2 cups water; mix in vegetables. Simmer, covered, 20 min. longer. 5. Drop Rice Dumpling mixture onto meat and vegetables. Cover tightly and cook 15 min.; do not uncover during cooking. Serve immediately. About 6 servings Rice Dumplings 1 Vi cups flour 2 Vi teaspoons baking powder 1 teaspoon salt 1 egg, beaten Yi cup milk 1 tablespoon butter or margarine, melted 1 cup cooked rice Blend first three ingredients together. Mix egg, milk, and butter; add to dry ingredients and stir just until blended. With as few strokes as pos sible, mix in the rice. Drop by heaping table spoonfuls onto meat and vegetables. 6 dumplings Barbecued Lamb Shanks 4 lamb shanks, about I lb. each Vt cup flour I teaspoon salt Vt teaspoon black pepper Vt cup fat 1 cup chopped onion 2 cloves garlic, minced 1 cup catsup Vt cup water Vt cup wine vinegar 4 teaapoons Worcestershire sauce 5 drops Tabasco 2 teaspoons sugar 2 teaspoons paprika 1 teaspoon dry mustard 1 teaspoon salt Vt teaspoon black pepper 1. Coat the lamb shanks evenly with a mixture of the flour, 1 teaspoon salt, and Vi teaspoon black pepper. 2. Heat fat in a large, heavy skillet over med ium heat. Add shanks and brown well on all sides. Remove the browned meat to a large, shallow baking dish. 3. Meanwhile, combine the onion and next six ingredients in a saucepan. Stir in a mixture of the seasonings and heat to boiling. Pour sauce over lamb. 4. Cover and set in a 300 F oven for 1 to 2 hrs., or until meat is tender; turn shanks and baste frequently with the sauce. 5. Serve with fluffy cooked rice. About i servings Roast Leg of Lamb, French Style 1 5- to 6-lb. leg of lamb (do not remove fell) 2 teaspoons salt Vt teaspoon black pepper Garlic cloves, cut in slivers Melted butter 1. Rub lamb with a mixture of the salt and pepper. Cut several small slits in surface of meat and insert. sliver of garlic in each. 2. Place lamb, skin side down, on rack in a roasting pan. Insert roast-meat thermometer in center of thickest part of meat; be sure that it does not rest in fat or on bone. S. Roast, uncovered, at 300 F about 2V4 to 8V4 hrs., allowing 30 to 35 min. per pound. Brush meat frequently with melted butter during roasting. Meat is medium done when ther mometer registers 175F and is well done at 180F. 4. Remove meat to a warm serving platter and garnish with mint or parsley sprigs. About 10 servings Roast Leg of Lamb, Italian Style Cut several small slits in surfaces of a 6- to 6-lb. leg of lamb; insert slivers of garlic Place lamb, skin side down, on rack in roasting pan. Brush meat with Vs cup olive oiL Sprinkle with 1 table spoon grated lemon peel and a mixture of 1V4 teaspoons salt, teaspoon black pepper, and 1 teaspoon rosemary. Insert roast-meat ther mometer and roast as for Roast Leg of Lamb, French Style. Lamb -on-a -Stick 2 lbs. boneless lamb (leg), cut in lVt- in. cubes Vt cup finely chopped onion Vt cup finely chopped green pepper S tablespoons olive oil 1 tablespoon lemon Juke 1 tablespoon water 1 teaspoon salt Vt teaspoon black pepper Vt teaspoon curry powder Vt teaspoon parsley flakes Vt teaspoon onion powder Vt teaspoon dry mustard Vt teaspoon ground oregano 1. Mix the onion and green pepper together. Blend the olive oil, lemon juice, and water together. Mix seasonings. 2. Coat bottom of a shallow dish with about 1 tablespoon of the olive oil marinade; cover with one-third of the onion mixture. Sprinkle one third of the seasonings over all. Cover with one-half of the lamb cubes. Drizzle with one half of remaining marinade and layer with one-half of onion mixture and seasonings. Cover with remaining lamb cubes. Repeat layer ing with remaining ingredients. Cover and re frigerate at least 8 hrs. or overnight. 3. When ready to broil, thread three lamb cubes onto each 6-in. wooden skewer and brush with marinade. Place kabobs on broiler rack; broil 3 in. from source of heat for 10 to 15 min., turning meat several times and brushing with marinade. Test doneness of meat by cutting a slit in cube and noting color of meat. About 6 servings Lamb Chops Purchase loin or rib lamb chops that are cut to 1 in. thick. To Broil: Arrange chops on a broiler rack, place 2 in. from source of heat, and broil 5 to 6 min., or until browned on one side. Sprinkle with salt and black pepper, turn,, and broil second side 5 to 6 min. Season. To Pan-broU: Arrange chops in a large, heavy skillet and brown slowly, turning occasionally. Pour off fat as it accumulates. When chops are done, season with salt and pepper. Family Weekly. Narck 10, 1M1 Lamb Chops Piquant 2 tablespoons butter 5 lamb shoulder chops, cut Vt in. thick Vt cup sweet pickle liquid Vt cup tarragon vinegar Vt cup water 4 teaspoons sugar 2 teaspoons dry mustard 1 teaspoon salt Vt teaspoon black pepper 2 tablespoons drained capers (reserve 6 table spoons liquid) 6 tablespoons water 1. Heat butter in a large, heavy skillet. Add the lamb chops and brown on both sides. 2. Blend the next three ingredients and a mix ture of the next four ingredients, Pour over lamb chops in the skillet. 3. Cover and cook over low heat about 40 min'., or until lamb is tender. Baste chops occasion ally, adding small amount of hot water during cooking if necessary. 4. When meat is tender, pour off excess liquid. Mix capers, caper liquid, and 6 tablespoons water; pour over chops in the skillet. Heat thoroughly and serve immediately. 5 servings Fruited Lamb Spareribs S lbs. lsmb spareribs 1 teaspoon salt Vt teaspoon black pepper 1 teaspoon curry powder 1 cup orange juice 1 teaspoon grated lemon peel Vt cup finely chopped celery Vt cup chopped parsley 1 medium-sized orange, cut in '4-in. slices 1 medium-sised lemon, cut in 14 -in. slices 1 l-lb, 4ft-os, can sliced pineapple, drained 1. Put spareribs into a large, heavy skillet. Mix together salt, pepper, and curry powdery blend in the orange juice, lemon peel, celery, and parsley. Pour over spareribs. Top with orange, lemon, and pineapple slices. 2. Cook, covered, over low heat about 1V4 hrs., or until meat is tender. 3. Remove spareribs and fruit to a warm serv ing dish. 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