HERALD AM) NEWS, Klm..h Fall., Otnn
Thursday, Auuil I?. 1M3 PAGE S-B
': no 2
n 0
: i
rv w ".. fti,',-ii,-ftm rmii.aW -.,rf,ai!.
KNOW 'EM? Bryant Williams, under the hat, and Dorman Turner were in thera
pitching when it came time to fry, bake and broil the 17 lambs for the barbecue,
donated by sheep producers.
VERSATILITY OF LAMB
i
t . 1.'
ao-T5-iW'V..-mj VP?
'i
LITTLE BIT O' CLOWNING The man in the pantaloons is LaVern Hankms who is giv
ing small customer a donkey ride during lamb barbecue and picnic.
-
(Continued from 1-B)
least 2 hours. Drain off water and
with both hands blend in ground
lamb. Add onion, salt, pepper, and
cinnamon. Mix thoroughly. May
be served raw or baked.
To bake: pat into baking pan
and smooth with cold water. Cut!
into diamond shaped pieces. Cut Delicious served with Rice Pilaff.
up V pound butter and place
over top. Bake in 350 degree oven
chopped clove of garlic. Drain off
fat. Spread ground lamb over egg
plant 'in casserole and place re
maining fried eggplant over meat.
Pour tomato sauce over this, bare
ly covering eggplant and meat.
Sprinkle chopped parsley over top.
Bake in 300 degree oven 'i hour.
until top shows a faint brown
color.
Served raw: place on platter
and garnish with parsley and
sliced onions. Chill a few hours
before serving
LAMB EGGPLANT CASSEROLE
2 eggplants
3 cups ground lamb
tomato sauce
salt and pepper
1 clove garlic
2 tbs. parsley chopped fine
Cut eggplant in li inch slices.
Cover bottom of skillet with oil
and heat. Brown each side in hot
oil or until tender. Line bottom of
baking dish with browned egg
plant and salt and pepper it.
Brown ground lamb and finely
HONEY MUSTARD LEG ROAST
1 five pound leg of lamb
'i cup prepared mustard
H cup honey
1 teaspoon salt
' teaspoon peppei
'2 teaspoon rosemary
Place lamb on rack in shal
low roasting pan. Bake in a low
oven (3251 two hours. Combine
mustard, honey, salt, pepper and
crumble in rosemary; Pour over!
if.mh. Bake 1 to 2 hours or until
meat thermometer registers 175-
180 I depending upon desired de
gree of donenessi. Garnish with
lemon cups filled witn mint jelly
maraschino cherries, and mint
leaves.
PICNIC BROILS I
Pack individual picnic suppers
in foil to be broiled on an out
door grill. Sliced 4 small cooked
potatoes and arrange slices in a
row on narrow end of each of 4
slices 16 by 4 by inch)
of cooked ham. Mix together ta
blespoon each of salad oil and
sweet pickle liquid and ' tea
spoon of caraway seed. Drizzle
over potatoes. Top each potato
layer with 2 tablespoons of sweet
fresh cucumber pickles, drained.
Roll as for Jelly roll. Wrap se
curely in aluminum foil. Broil or
cook on grill 3 to 5 minutes.
FOR THE KIDS
Wheat germ milk shakes are a
delicious way to give active young
sters a between-meals nutritional
boost. Beat up six ounces of milk,
two tablespoons of wheat germ
and a scoop of ice cream or
sherbet. The drink can also serve
as a busy mother's lunch.
PATIO SALAD
BRIGHT IDEA Pickle-shrimp patio salad is a
icood dish for. a summer's day.
Spur-of-the-moment picnics arejrjombine 3 cups of cold cooked
as easy as opening the freezer
door if you have sandwiches
wrapped and ready for packing
into picnic bag or basket. Most
sandwich fillings freeze well.
Some foods to avoid freezing are
cooked egg white, mayonnaise or
salad dressing and raw vegeta
bles such as cucumbers, toma
toes, lettuce, radishes, green pep
pers and carrots. Carefully
wrapped sandwiches will keep in
the freezer up to three weeks.
Use plastic wrap or aluminum
foil for a good tight wrap. Keep
other foods in the freezer too,
cookies, cupcakes, tarts, hambur
ger and hot dog buns, prc-shaped
hamburger patties and hot dogs.
rice, with 2 cups ot cocmefl
cleaned shrimp. 2-3 cup of drained
sweet mixed pickles, 1 crushed
bay leaf and teaspoon of sa
vory. Add U4 teaspoons of salt,
Vt cup of salad oil, 2 tablespoons
of vinegar, 1 teaspoon of sugar,
2 tablespoons of sweet pickle Ii
quid and teaspoon of pepper
Toss well. Serve chilled. Serves
4.
GUV"
Bargains Galore!
at the Salvation Army
FAMILY SERVICE STORE
1749 Oregon Avenue
Oprn Daily in a.m. Till 5 p.m.
clip
COME 'N GET IT These unidentified helpers cut meat for serving. Picnic tablet
were set up in plentiful shade at the park.
ADAIR'S weekly SPECIAL
DECORATOR CABINET WITH SLIDING GLASS DOORS
Beauty nd versatility, to ivt most n x" h" lfeM
ralori "touch." lOO'i ot usts. ..Ftcol Cabintt (holds
over 300 records). Hi Fi Cebinet, gretes your piclurf
window, Bullet Server, Bookcesfc Credenze, Room Di
vider, large 1 6" 36" x 35", ..finished ill four sides ...
rich trained Imish ... brass linishtd hardware. It's really
an unusual bargain in beauty and versatility.
YOUR CHOICE OF WALNUT FINISH
MAHOGANY FINISH
IIMIO OAK FINISH
Reg. $34.95
Shop at Adair's where you hove plenty of free parking. Add
to your present Adair contract with no down payment . . .
up to 24 months to pay.
FURNITURE &: APPLIANCES
2200 So. 6th TU 4-7510
1
nRTuIRR dTd
POST OFFICE
OPEN
EVERYDAY
& SUNDAYS
LOW FAT FROZEN G"uoN
DESSERT - ICE MILK asst.
PQLL-tPBClCLES
NALLEY
NUBBINS
Big 48-oz. Jug
SWIFTS JEWEL OIL
CA1SUP
HUNT'S
14-Oz. Bottles
49' f MS
Pureta - Ready to Eat!
NOTICE!
'-l era i i
m -j .inuinuc Roiu e m v t
J mmm r i
59Mj
LARGE 24-OZ. BOTTLE
NOTICE!
Sunday Store
Hours Will Be
10 AM to 7 PM
Weekdays
9 AM to 9 PM
Del Monte
Sausage
Fresh Ground
BEEF 2 .bs 79c
USDA "Good
Hunt's Big 46-oz.
TOMATO
JUICE
Rnd. Steak 79
RED SALMON
Half or Whole
7 lb. Whole Avg.
CAMPBELL'S
TOMATO
SOUP10 01
COMPLETE - ASST.
PET SUPPLIES
349c '
1 ' ...i'. Fresh vLm. II V
FINER
TISSUE
4-ROLL PACK
2Pkg.
8 Rolls
50c
WALTER KENDALL
C '!
BURGER BITS-DOG FOOD
. J BAQ
$249
Medford Ext. Lge. Ears ff
mRN d l" 7
w w
Green Bell A t C
PEPPERS 2 "" 19
Large, Fancy, Red Leaf
LETTUCE 2119c
MaaMBMaaMMMMMeHM
New Yellow, Dry Ep J
Onions 3 1
2 Layer Lugs
TOMATOES
0i
DETERGENT
HUGE FAMILY
SIZE 1.43 VALUE
98'
mm smtim, i
BOOTH'S
Heat &
Serve
. Pkg. M W
Libbys Halves inK4 Libby Halves ioK4
APRICOTS M-eS4"l PEARS N..303c.4"l
Libbys Elberta MnK4 Libbys Fruit I tA
PEACHES .c-4-'1 COCKTAIL""" 3 I
EXTRA FANCY
BIG -ALL GREEN
LIBBYS SPEARS
311"
i