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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
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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