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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (April 11, 1963)
Br IT' H ' 11 1 m.-t i-!.rnir.tl.i 11Mi ' , J CHEESEY LAMB PIE GOLDENWESTJ(AISIN PINE SAUCE lnmiMM rtwn , .nun it ftd HERALD AND NEWS. Klunalh FtlU, Ore. Thursday, April 11, Spring Lamb Helps Cut Food Budget When the ladies don Iheir sorinc uonneis, lamb becomes a lavor ite at family meals. Though mod' ein methods of production make lamb a year-round meat, sprin; menus are usually favored with lamb. Lamb may be served as i roast leg, broiled loin or rib hop or a flavorful stew. The va nt ics of lamb stew are limited only by the homemaker's imas ination and the family's prefer ence. One variety of lamb stew Cheesy Lamb Pie. Boneless lamb shoulder cut into 1'i-inch cubes are used to make the lamb pie. Vegetables are combined with the browned lamb and topped with a liRlit, tlaky pastry. Here is a secret to a success ful stew evervtime. First is to brown the meat well before adding the liquid. Be sure to use the family's favorite combination of seasoninss and vegetables. The final step is long slow cooking. During the spring months, lamb is in plentiful supply. And it's low in cost too. The wide varie ty of cuts to choose from make lamb a favorite with the home maker. But no matter what cut you select the delicate mild lamb flavor is sure to please. CHEESY LAMB PIE Yield: 6 servings 2 pounds boneless lamb shoulder, cut in lli-inch cubes 2 tablespoons' margarine 1 teaspoon salt 1 teaspoon garlic salt ' teaspoon pepper 'i cup chopped onion 6 ounce can whole mush rooms, chopped 10' j ounce can tomato puree 2 to 2'a cups water 2 cups diced potatoes, cut In l'i-inch cubes Melt margarine jn a 3-nuart saucepan. Add lamb cubes and ook until meat is evenlv browned. Add remaining Ingredi ents, except for potatoes. Cover Canadian Bacon And Raisin Sauce This glamorous flaming varia tion on the theme of raisin sauces has all the elegance of gourmet company meals. Its pi quant sweet sour flavor is de signed to complement the whole gamut of entrees from ham to fish to poultry. Pineapple tidbits and apricot pineapple jam high light the rich raisin flavor. Dry mustard and ginger are interest ing accents. Just before it's served, heat the brandy and set the raisin sauce alight at the table GOLDEN WEST RAISIN PINEAPPLE SAUCE ',4 cup butter or margarine 1 teaspoon dry mustard 'i teaspoon ginger h cup pineapple apricot jam 1 tablespoon vinegar 1 iWi-ounce) can pineapple tidbits 1 tablespoon cornstarch 2 tablespoons water H cup dark or golden raisins Heat butter, mustard, and gin ger until bubbly. Stir in jam. Add vinegar and i cup syrup drained from pineapple. Stir in ' cornstarch blended w ith water. Cook, stirring until thickened, 3 or 4 minutes. Add drained pineap ple tidbits and raisins. Heat bran dy, pour into sauce and flame. Serve hot over baked ham or Ca nadian bacon. Makes 2'a cups sauce 'enough for 10 to 12 serv ings.! GLAZED CANADIAN BACON Slip off casing from 3'j to 4 pound piece of Canadian bacon. Place fat side up in shallow pan. Bake in moderately slow oven CI25 degrees' about l'j hours. Score top of bacon; stud with cloves if desired. Spread with 1-3 cup honey mixed with 2 table spoons sherry. Continue baking until glazed, about 20 minutes longer. Serve hot with Golden West Raisin Pineapple Sauce, spooning a little of the sauce over the roll to add further glaze. Serve remainder separately. SAUCE FOR FISH Glamorize fish during Lent with an impressive sauce. Combine l'i cups of your favorite white sauce with 1 beaten egg. Season to tasle with handy instant minced onion, lemon juice and salt. Serve warm over salmon croquettes or broiled or poached fish. tightly and simmer for l'j hours. Add diced potatoes and cook fori i hour. Place stew in a l' quart casserole and cover with cheese pastry top. Bake in a mod-' crate oven Ki50 degrees! for 13 to 20 minutes. PASTRY TOP la cup shortening li cup shredded cheddar PAGE 3 CI cheese i' cups sifted flour 1 teaspoon salt 2 or 3 tablespoons water Blend shortening with cheese. Silt flour with salt into bowl. Cut in shortening and cheese until consistency resembles that of. coarse corn meal and peas. Sprin me cold water, a little at a time over flour mixture. Toss together lightly with a fork, using just enough to moisten dough. Place dough on waxed paper. Knead J times. Press gently with paper into a ball. Let stand at room temperature for 15 to 20 minutes. Roll dough on lightly floured pastry board or cloth to fit casse role used. Make Plans Now to Dine at the WINEMA MOTOR HOTEL Fabulous Foods, Delightful Atmosphere, Excellent Service! Winema Pancake Bonanza Served every Sunday in the Winema Coffee Shop from 7:00 A.M. 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