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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 22, 1963)
i V- x Ik; ! a a Jv ( S, (MM VERSATILITY OF LAMB GOOD COOKS Left to right are Arnold Brandt, Jim Sullivan, Vern Hemstreer and Harold Williams, who cooked lamb on an open grill before arrival of sheep pro ducers and many guests. At far right is Jackie O'Connor who also helped prepare and serve chow. in t" ii'-i i . ': i iJ- i ; I, mmdmmf mm HUGE CROWD Hundreds of persons sampled tasty lamb dishes at the third annual lamb barbecue in the Malin Park Aug. II, sponsored by the Klamath Basin Sheep Producers Association and the Klamath County Belle Ewes. Lamb is becoming increasingly: popular with cooks and the deli-' lious flavor of the properly pre-' pared meat delighted the folks who attended the third annual lamb barbecue at Malin, spon sored by sheep people in the Klamath Basin. To help you here are some lamb recipes we are sure will please. OVKN-BARBECl E LAMB R1BLETS 2 rib sections of Breast of Oregon Lamb, cut in 2 lib1 portions salt and pepper smoked salt, optional 4 medium onions 1 lemon, very thinly sliced Brown rib sections on both sides over moderate surface heat or in a 400 degree oven. Drain off the at. Arrange the lamb in a roaster with tight-titling cover. Sprinkle lightly uith salt, pepper, and a bit of smoked salt. Tuck in be tween lamb pieces, onions and lemon. Combine ingredients for a sauce and pour over the lamb and onions. Cover tightly. Bake in a 325 degree oven, for l'a hours or until fork tender. Spoon the sauce over the ribs two or three times during the period adding a bit of water if necessary to keep sauce from sticking to pan. Uncover and bake 15 to 20 minutes more Serve piping hot w ith butter-tossed spaghetti and Parmesan cheese and a mixed vegetable salad. 8 servings. BARBECUE SACCE 1 cup catsup 1 cup water i cup vinegar 2 tablespoons sugar 4 teaspoons Worcestershire Several dashes Tabasco sauce 2 teaspoons di v mustard Clove of garlic mashed or minced with 2 teaspoons salt Combine and pour over browned lamb. ROAST LEG OF LAMB (Syrian Style) 1 leg of lamb Vinegar 1 clove peeled garlic Place leg of lamb in roasting pan barely covering bottom of pan with vinegar. Peel garlic clove and slice into vinegar. Bake un covered in 300 degree oven. Turn leg every 30 minutes. Allow 3f minutes per pound roasting time BARBKCIE LAMB RIBLETS OR SHANKS Cut lamb riblets in servinf pieces. If lamb shanks an used, leave whole or without cut ting approximately 5 or 6 pounds Brown on both sides in 400 dc gree oven. Drain otr lat and ado barbecue sauce. Roast in 300 dc- ree oven uncovered or one hour BARBECUE SAUCE (For Lamb Riblets nr Shanks) 1 can tomato paste l'a cups warm water U cup vinegar 4 tsps. Worcestershire sauce 'a tso. celery salt 2 tbs. brown sugar ' cup finely chopped onion 'a clove garlic 2 tbs. lemon juice 'j tsp. salt 'a tsp. chili powder Combine ail ingredients in sauce pan. Bring to a boil, reduce heal, and simmer 20 minutes, stirring frequently. Makes about 2 cups or enough for about 5 or 6 pounds ol ribs or shanks. KIBBEE 3 cups finely cracked wheat 3 cups ground lamb 1 small onion, ground 1 Isp. salt pepper to taste 1 tsp. cinnamon Soak wheat in cold water for at (Continued ou Page 5B) JpecialtieA ' in By RUTH KING HERALD AM) NEWS, Klamath Falls, Oregon Thursday, August 22, 13 PACE J-B Tokay Grapes For Slaw : Enhance the popular crunchi- ness of cole slaw with the addi tion of crisp halves of Flame To kay grapes for "Grape Slaw." Halve and seed IVi cups To kay grapes; toss with three cups shredded cabbage. Combine one-third cup salad oil, Vt cup vinegar, two table spoons water, ', teaspoon salt, one tablespoon sugar and a dash of freshly-ground pepper. Toss lightly with grape-cabbage mixture. Chill before serving. lnis makes tour or five servings. FREE Text Book Covers with icHool supply purchase JONES' OFFICE SUPPLY 629 Main TU 4-4197 SMALL APPLIANCE REPAIRS VACUUM CLEANERS Most Makes Complete $ O 95 Plus Overhaul 8 Parts Irons Mixers Electric Fry Pans Coffeemokers Fans Toasters Heaters WORK GUARANTEED REX APPLIANCE REPAIR CENTER 162 E. Main TU 4-3353 S'"''' ''"mmm j$f -fe ? ilmmtimfmii' u..."". & - ? . - A dime is a dime. And here's a mighty thrifty way to get twice as much good eating for your family. What do you do? Just buy one specially-marked package of Armour Star Franks -the solid meat hot dogs that are as nourishing as steak. Cut the coupon from the package. Give it to your grocer or butcher. He'll allow you 10C off on your purchase of one pound of Armour Star Bacon. Tonight, treat the family to nourishing Armour Star Hot Dogs simmered, broiled or cook-out style. Tomorrow, wake them to the crisp sizzle of Armour Star Bacon. The lean, select bacon with the brown-sugar cure. And ... let the dime you've saved pay for your morning coffee. Coupon expires October 31, 1963. The meaty hot dogs that are at nourishing at steak MALIN C&E MARKET 5. V- The Best Fryer Buy in the Basin this Weekend! Swift Premium Plump, Whole Bodied C Cut Up 35- USDA Grade Good and Choice lb. Chuck Steak Ground Beef 9""!. 39 Wieners .Ch'.ef. 2.89 Large Bologna By the piece lb. 39c Peak of the Season Specials! Can, Freeze, Preserve! Hills Bros. I COFFEE 59 'i coc c 2Ji 1.17 I 3 ,T, 1.69 iSsHHHn WMM. Medford Hale Havens Big Lug $1198 Crater Lake Big Treat Mellorine Vz Gal. Ctns. Limited supply! Faye Elber ta Peaches in stock for this weekend! 98 1 Tilton Apricots Si?"0" Slicing Tomatoes Sr 2lbs 29 c Cantaloupes SS 8 ,or$ 1 00 Snoboy Carrots IT 2 bab3 19 c Repeat of a Sellout C&H Pure Cane SUGAR 25 -269 Fruit Cocktail Cake Mixes Von Camp't No. 2 Vx Tins Standby 303 Tim OR FROSTING MIXES Pillsbury, Batty Crocklr, or Swomdown - Your Choice - Mix or Match White Star Solid Pack C.H.B. Mayonnaise TUNA No. Vl Flat Tins II I 3:$1 M9' LEMONADE Del Monte Green PEAS No. 303 Tins Flav-R-Pac Frozen 6-Oz. Cans POTATO OTP: Nolley's Reg. 69c Box Sunshine Cup Custard COOKIES Mb. bag fc tf C Reg. 49c 39 Easy-On SPRAY STARCH Reg. 69c AC Size 49 Hunt's Cider VINEGAR Full fcC Gal. 69 5:$ll 8:$1 59' rj All grocery specials in this ad good thru next Wednesday. Meat and Produce specials thru Saturday. Downtown Malin, Oregon Always Free Parking Right Reserved to Limit MM i II I II J ' 4 1
