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Show NATL LAMB WEEK TO BE CELEBRATED "Utah Lamb Week" has been designated this year from September Sep-tember 7th to 14th, both dates inclusive. The Utah Wool Growers Grow-ers association reports that fine support is being given to this important movement by the various var-ious civic organizations throughout through-out the state. It is the intention inten-tion of those back of the movement move-ment that it be publicized to the extent that the general public will use more of this meat in its diet. Following are two of the many attractive dishes that can be made from Lamb: A meat loaf is an economical and attractive main dish for dinner din-ner or supper. It is good served either hot of cold. Meat loaf immediately suggests beef or veal, but those who have once tried lamb loaf are completely "sold" on its goodness, according to Inez S. Wrillson, home economist. Lamb is so well flavored that left-over roast will make a second sec-ond meal in the form of a loaf. LaiKb Loaf 3 pounds ground lamb Vz pound ground ham 1 cup bread crumbs 2 teaspoons salt V2 teaspoon pepper V2 teaspoon poultry seasoning cup tomato puree 2 beaten eggs Juice 1 lemon 2 tablespoons minced onion Combine all ingredients, mixing mix-ing thoroughly. Place in a greased greas-ed pan. Lay slices of salt pork over the top .and bake in 2 moderate oven (300 degrees F.) for about 1 to 2 hours. Will serve six generously. Liiinb Loaf With Vegetables 3 pounds lean shoulder or breast Qf lamb ground 2 slices bacon 1 cup dry bread or cracker crumbs 1 egg slightly beaten 3 tablespoons minced onion 1 cup cooked carrots or peas 1 cup milk or meat stock 2 slices onion STalt and pepper Combine bread or cracker crumbs with ground meat. Add cooked carrots or peas, minced onion and season with salt, pepper pep-per and poultry seasoning. Moisten Mois-ten with slightly beaten egg and milk or meat stock. Pack into a greased loaf pan. Place onion slices and bacon strips over the oven f300 " naJ. |