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Show ( REFLEX JOURNAL BULLETIN LEADER SEPTEMBER 23, 1982 A Lamb Lovers HoHday Favorite Cook SALSA HOT SALCE A For holidays or for company 1 quart tomatoes - fresh or bottled 2 green peppers 4 Jalapino peppers 2 onions 1 garlic bud ': cup dehydrated onion 4 Tablespoons celery sal A?.. SIMMER ON' medium heat. Stir frequently. If you don't want the mixture this hot, cut down on the Jalapinos. To make in a quantity large enough to bottle, use 10 onions, 10 Jalapinos, 2 whole garlic buds, 4 Tablespoons celery salt. If you use fresh tomatoes, add tablespoon salt. Don't add salt to bottles tomatoes. Lamb-lover- s take note! There is more fresh American lamb available than there has been for some time. TAKE ADVANTAGE of this increased supptreating yourself, family and friends to a tender, juicy roast leg of lamb. It will do for two meals if you use the leftover cooked lamb in a filling, main dish salad. Weightwatchers, if you are not familiar with lamb, you will welcome it to your table. It has less calories and cholesterol than most other meats. Also, it provides endless opportunities for fixing nutritious dishes in the manner of the French, Italians, Irish, Greeks and other favored cuisines of the world. 1 ly by This is good SANDWICH SPREAD to make at the end of the gardening season 6 quarts green tomatoes 6 onions 6 red peppers 2 green peppers bunch celery quart vinegar pint water 2 cup sugar 1 cup flour ': c. prepared mustard 1 Tablespoon tumeric quart mayonnaise or salad dressing. GRIND ALL ingredients and let stand overnight. Drain and add vinegar and w ater. Boil 5 minutes and add sugar, flour, mustard, tumeric. Boil until tender and add mavonnaise or salad dressing. Hot pack in cold w ater bath for 15 minutes. Good on any meat sandwich. 1 1 THERE IS sure to be good eating and more variety in your meals now that an increasing supply of young, fresh American lamb is at your meat counter. 1 ROAST LEG OF LAMB (Six servings) 1 teaspoon salt teaspoon pepper ': teaspoon ground ginger leg of lamb 2 cups strong coffee Va cup flour Va cups water Va 1 MARINATED 1 COMBINE SALT, pepper and ginger; mix well. Rub seasonings on lamb. Place lamb on rack in shallow roasting pan. Pour coffee over lamb. Roast lamb in 325 degree oven 25 to 30 minutes per pound, or until meat thermometer doneregisters 140 degrees for medium-rar- e ness. Baste frequently during roasting. Place roast on platter. To prepare gravy, pour drippings from roasting pan into measuring cup. Skim off fat. Measure Va cup remaining drippings and pour into saucepan. Blend flour with a little of the water, stir into drippings with remaining water. Cook, stirring constantly, until gravy boils 2 minutes. Add additional salt and pepper to taste, if desired. Serve with lamb. LAMB POTATO SALAD (Four to six servings) 2 cups cubed cooked lamb 4 cups cubed cooked potatoes Roast Leg of Lamb Irish Farmhouse Lamb Stew Va cup chopped celery cup finely chopped green onion Vi cup mayonnaise Vi cup sour cream 2 tablespoons lemon juice or cider vinegar 1 teaspoon salt Va teaspoon pepper Va teaspoon garlic powder d 4 eggs, chopped 4 anchovy fillets, cut-u- p (optional) Lettuce leaves IN LARGE bowl, combine lamb, potatoes, celery and onion. In small bowl, mix together mayonnaise, sour cream, lemon juice or vinegar, salt, pepper and garlic powder. Add to lamb and mix thoroughly. Gently fold in eggs and anchovies, if desired. Refrigerate for a few hours. Serve on lettuce leaf. IRISH FARMHOUSE LAMB STEW Vi (6 Servings) 4 pounds lamb neck slices medium onions, sliced 1 Vz teaspoons salt Va teaspoon pepper Vi teaspoon dried rosemary, crushed 3 chicken bouillon cubes Vh cups hot water Va pound turnips, peeled and cut into wedges Va pound carrots, quartered 2 large potatoes, peeled and cut into eighths 1': cups frozen or fresh peas cup milk Va cup flour ARRANGE LAMB in Dutch oven or large heavy saucepan with cover; then add onions. 3 hard-cooke- 1 CHICKEN WINGS pounds chicken wings 1 Tablespoon garlic powder 1 Tablespoon mono glutumate ': cup cornstarch Vi cup flour 3 eggs, well beaten cooking oil 3 In small bowl, mix together teaspoon salt, Vs teaspoon pepper, rosemary, bouillon cubes and 2 cups hot water, stirring until bouillon cubes are dissolved. Pour over lamb, cover and simmer over low heat for hour. Add turnips, carrots and potatoes; then cover and simmer 25 minutes. Add peas; then cover and cook about 10 minutes, or until all the vegetables and meat are tender. Remove meat and vegetables to serving dish, using a slotted spoon. Keep warm. Skim off excess fat from broth. Blend remaining Vi cup water into flour; then add to broth with milk. Cook, stirring continuously, until gravy boils, or about 2 minutes. Add remaining Vi teaspoon salt and Va teaspoon pepper and cook few minutes more. Pour gravy over lamb and vegetables. Sauce: Va cup sugar ': cup vinegar Va cup chicken stock dash salt and pepper 4 Tablespoons catsup Tablespoon soy sauce Mix together. Clip wing tips off and boil tips in water for broth. Put chicken pieces with garlic and mono glu. Let stand one hour. Combine com starch and flour. Coat chicken with mixture. Dip in beaten eggs. Brown both sides in oil. Line wings in baking dish. Cover with sauce. Bake at 350 degrees for one hour. 1 1 DEAR DIET CENTER FRIEND: Were having an Open House! any of your friends who Wed love to have you come and bring might be interested in learning about our excellent program. Well weigh you, take your blood pressure, and let you meet a counselor who cares. Some of our successful dieters will be there to talk with you and tell you their stories of how The Diet Center program has changed their lives and given them back their health, their self esteem, and literally made new people out of them. FOR OUR NEW FRIENDS WERE GOING TO HAVE A DRAWING FOR: - A FREE SIX WEEKS WEIGHT LOSS PROGRAM WHAT'S FOR LUNCH? Joyce Weaver, unit manager, prepares taco salad shells before invasion by hundreds of Farmington Junior High School students. Lunch Fit For Kings By DONETA GATHERUM - FARMINGTON Compet-- g with your competitors is isier when the competition is l ally willing to share trade :crets to help you become ore successful. This is the tuation-thaexists between e Davis County School Dis-it school lunch personnel of the Davis County estaurant owners. id some JURING THE August rkshops that are held for iool lunch unit managers )r to the opening of school, ie of the most successful taurant people in the county ght the unit managers how vrepare foods that sell well heir commercial establish- - Ethnic foods such as pizza, burritos, soft and hard shelled tacos and enchiladas go over well with the school lunch bunch. Hersh Ipaktchian of Don Pedros in Layton; Mel Melconi of Casa Melina, Bountiful and Artoosh Hubra-tia- n of El Matador in Bountiful were all willing to teach the techniques they use in preparing their specialities. LAST TUESDAY one of Mr. Ipaktchians recipes, a taco salad, was introduced to the students attending junior high schools in the district. It was well received. The taco salad lines were long. This is defifood. nitely a teen-pleasi- Mrs. Maxine Reeves, school lunch supervisor for the district, explains the philoso- phy behind serving ethnic musmw foods and the other best selling commercial foods in the school We prepare lunch program. the kind of foods they like. We can do it much cheaper. The quality of the product is excellent because we use only the best foods on the market. We can compete with the fast food businesses that are located near most of our junior and senior high school. COOKS IN the school lunch program are experienced. Most have raised or are raising families of hungry children. The cooks know what their own families like and how to prepare for them. Special workshops and training sessions are held to keep the cooks up to date on latest menus. FARMINGTON Junior High School Unit Manager, Joyce Weaver, is typical of most school lunch workers. She has a family of her own. She has been working for the school lunch program eight years. For two and one-hayears, Mrs. lf Weaver managed the lunch program at Clearfield High School. She transferred to Farmington this year when the new junior high school opened. Mrs. Weaver is in charge of the 10 lunch workers and the quality of lunch that is produced. Her kitchen is spotless. The workers are dedicated to producing good food for the students. Next time you want a good noon-tim- e meal reasonably priced, fresh, guaranteed nutritious and served fast, make sure he has a school lunch ticket. mmpm - A FREE REBOUNDER - FREE VITAMINS WHEN,,, WHERE??????? BOUNTIFUL OPEN HOUSE 2132 South Orchard Dr, (Across from Smiths Saturday, Sept. 25th, 1 p.m. to 7 p.m. Food King) FARMINGTON OPEN HOUSE 47 South 100 East (Across from the Thursday, Sept. 23rd, 1 p.m. to Counselor: Afton Stevens Library) 7 p.m. 451-708- 0 KAYSVILLE GRAND OPENING 216 North Main (Old location Friday, Sept. 24th, 1 of Brackens Bookstore) p.m. to 7 p.m. Counselor: Georgine Steenblik 546-049- 9 |