Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
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Favorite Lamb Stew with
Rice Dumplings
2 lbs. boneless lamb shoulder, cut in 1-in. cubes
Vt cup flour
1 tablespoon salt
Vi teaspoon black pepper
1 teaspoon paprika
2 tablespoons shortening;
IVi cups water
1 clove garlic, minced
1 teaspoon dill weed
Vi teaspoon marjoram
Vi teaspoon thyme
1 6-oi. can tomato paste
2Vi cups water
12 small white onions
I 10-ox. pkg. froien Fordhook lima beans,
partially thawed
1 lb. carrots, quartered
Kice 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 1 cups water and the next four
Family Vtrkly. March 10. JMJ
1
' 1
Fowortte tamft Steto wtfA Rice
ingredients. Cover and simmer for 1 hr.
4. Blend in a mixture of tomato paste and 24
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
IV: cups flour
2Vi teaspoons baking powder
1 teaspoon salt
1 egg, beaten
Vi 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
Dumplings abounds in flavor surprises guaranteed to add
Barbecued Lamb Shanks
4 lamb shanks, about I lb. each
Vt cup flour
1 teaspoon salt
14 teaspoon black pepper
Vi cup fat
1 cup chopped onion
2 doves garlic, minced
1 cup catsup
Yt cup water
V cup wine vinegar
4 teaspoons Worcestershire sauce
5 drops Tabasco
2 teaspoons sugar '
2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
Vi teaspoon black pepper
1. Coat the lamb shanks evenly with a mixture
of the flour, 1 teaspoon salt, and V 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
x n if if II II
lively zest to a family dinner.
the seasonings and heat to boiling. Pour sauce
over lamb.
4. Cover and set in a 300F 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
Yt 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 ft 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.
3. Roast, uncovered, at SOOT about ZVx to 3V4
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 5- to 6-lb.
leg of lamb; insert slivers of garlic. Place lamb,
skin side down, on rack in roasting pan. Brush
meat with cup olive oil Sprinkle with 1 table
spoon grated lemon peel and a mixture of IVi
teaspoons salt, V 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 1 Vi -
in. cubes
cup finely chopped onion
Vt cup finely chopped green pepper
S tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon water
1 teaspoon salt
Vi teaspoon black pepper
Yt teaspoon curry powder
Vi teaspoon parsley flakes
Vt teaspoon onion powder
Vi teaspoon dry mustard
teaspoon ground oregario
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-broil: 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, March 10, 19C1
Lamb Chops Piquant
2 tablespoons butter
5 lamb shoulder chops, cut V in- thick
Yt cup sweet pickle liquid
Vi cup tarragon vinegar
Vi cup water
4 teaspoons sugar
2 teaspoons dry mustard
1 teaspoon salt
Vi teaspoon black pepper
2 tablespoons drained capers (reserve 6 table
spoons liquid)
6 tablespoons water
1. Heat butter in a large, heavy skillet. Ad..
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
3 lbs. lamb spareribs
1 teaspoon salt
Vt teaspoon black pepper
1 teaspoon curry powder
1 cup orange juice
1 teaspoon grated lemon peel
Vi cup finely chopped celery
V4 cup chopped parsley
1 medium-sized orange, cut in '-ln. slices
1 medium-sised lemon, cut in Vi-in. slices
1 1-lb, 4Vi-oz. can sliced pineapple, drained
1. Put spareribs into a large, heavy skillet.
Mix together salt, pepper, and curry powder;
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 IV2 hrs.,
or until meat is tender.
3. Remove spareribs and fruit to a warm serv
ing dish. If desired, skim off fat and thicken
cooking liquid for gravy. i to 6 servings
Diteh Treats!
Sinn Colonial tirrun, Pwrniylvonla Dutch nomomakora hovo
boon known for ucti twnptuowt dishot at Sennits and Knopp,
Ponhawi, SKoo-fly Cako, Hootila, Uborklostchon, and Ftoili
un Kas. Now tho rodpot for thM and hvndrodi of otfcor
unusual treats can bo found In th
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