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Show t I REFLEX JOURNAL BULLETIN LFADER SEPTEMBER 23, 1982 A Lamb Lovers Favorite Cook SALSA HOT SAUCE For holiday or for company 1 frch or bottled quart lomatoc 2 green pepper 4 Jalapino pepper 2 onion 1 garlic bud Vi cup dehydrated onion 4 Tablespoon celery al Holiday take note! There is more fresh American lamb available than there has been for some time. Lamb-lover- s SIMMER ON medium heat. Stir frequently. If you don't want the mixture thi hot. cut dow n on the Jalapino. To make in quantity , large enough to bottle, use lOonions. lOJalapi-noi2 whole garlic buds, 4 Tablespoon celery salt. If you use fresh tomatoes, add I tablespoon tali. Don't add salt to bottle tomatoes. TAKE ADVANTAGE of this increased supply by treating yourself, family and friends to a tender, juicy roust 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 arc not familiar with lamb, you will welcome it to your table. It has SANDWICH SPREAD This 6 quarts green tomatoes 6 onions 6 red pepper 2 green peppers I bunch celery 1 quart vinegar 1 pint water 2 cup sugar I cup flour Vi c. prepared mustard I Tablespoon tumeric 1 quart mayonnaise or salad dressing. GRIND ALL ingredients and let stand overnight. Drain and add vinegar and water. Boil $ minutes and add sugar, flour, mustard, tumeric. Boil until tender and add mayonnaise or salad dressing. Hot pack in cold water bath for 1$ minutes. Good on any meat sandwich. MARINATED CHICKEN WINGS 3 pounds chicken wings I Tablespoon garlic powder I Tablespoon mono glutumate Vi cup cornstarch Vi cup flour 3 eggs, well beaten cooking oil IS sure to be good eating and more your meals now that an increasing young, fresh American lamb is at counter. ROAST LEG OF LAMB (Six servings) teaspoon salt teaspoon pepper Vi teaspoon ground ginger leg of lamb 2 cups strong colTee ' cup flour Vi cups water I Vi 1 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 32$ degree oven 2$ 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 of (hr gardrnlng srason 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. THERE variety in supply of your meat Is good to make at the end Va cup chopped celery cup finely chopped green onion ': cup mayonnaise Vi cup sour cream 2 tablespoons lemon juice or cider vinegar I 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. hard-cooke- 4 pounds lamb neck slices 3 medium onions, sliced teaspoons salt teaspoon pepper Vz teaspoon dried rosemary, crushed 3 chicken bouillon cubes 2Vz cups hot water Va pound turnips, peeled and cut into wedges Va pound carrots, quartered 2 large potatoes, peeled and cut into eighths 1 Vi cups frozen or fresh peas 1 cup milk Va cup flour ARRANGE LAMB in Dutch oven or large heavy saucepan with cover; then add onions. 1 Vz Va teaspoon salt, ' 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 I hour. Add turnips, carrots and potatoes; then cover and simmer 2$ 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. In small bowl, mix together IRISH FARMHOUSE LAMB STEW (6 Servings) . Vz I Sauce: Va cup sugar Vi cup vinegar Va cup chicken stock dash salt and pepper 4 Tablespoons catsup 1 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. "a. DIET CENTER' THIS DEAR DIET CENTER FRIEND: . We re having an Open House! ( VI P.M. Wed love to have you come and bring any of your friends who 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 - A FREE REBOUNDER - FREE VITAMINS Lunch Fit For Kings 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 foods and the other best selling commercial foods in the school lunch program. We prepare 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 School Unit Manager, Joyce Weaver, is typical of most school lunch workers. She has a family of her own. She has FARMINGTON Competbeen working for the school ing with your competitors is lunch program eight years. For easier when the competition is two and one-haan ally willing to share trade Melconi of Casa Melina, years, Mrs. Weaver managed the lunch secrets to help you become Bountiful and Artoosh Hubra-tia- n of El Matador in Bountiful program at Clearfield High more successful. This is the situation, that exists between were all willing to teach the businesses that are located School. She transferred to techniques they use in prepar- near most of our junior and Farmington this year when the the Davis County School Dissenior high school. new junior high school lunch trict school personnel ing their specialities. Mrs. Weaver is in opened. and some of the Davis County COOKS LN the school lunch LAST TUESDAY one of Mr. charge of the 10 lunch workers Restaurant owners. . are experienced. and the quality of lunch that is Ipaktchians recipes, a taco program raised or are raising Most have the to introduced was salad, produced. Her kitchen is spotDURING THE August high families of hungry children. students junior less. The workers are dediattending held for are that workshops know what their cooks The school lunch unit managers schools in the district. It was own families like and how to cated to producing good food well received. The taco salad for the students. of the to school, opening prior defiprepare for them. Special Next time you want a good some of the most successful lines were long. This is food. workshops and training ses- noon-tim- e meal reasonably restaurant people in the county nitely a Mrs. Maxine Reeves, sions are held to keep the priced, fresh, guaranteed nuttaught the unit managers how date to on cooks up latest ritious and served fast, make to prepare foods that sell well school lunch supervisor for the sure he has a school lunch district, explains the philoso- menus. in their commercial establish- phy behind serving ethnic - FARMINGTON Junior High ticket. By DONETA GATHERUM - g lf 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 Library) Thursday, Sept. 23rd, 1 p.m. to Counselor: Afton Stevens 7 p.m. 451-708- 0 KA YSVILLE GRAND OPENING 216 North Main of Brackens Bookstore) p.m. to 7 p.m. (Old location Friday, Sept. 24th, 1 Counselor: Georgine Steenblik 546-049- 9 |