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Show Page 10 February 5, 1986 S-- 1 ,3, 4, 5,6, 7, 8, 9,1 0,1 1 ,1 2,1 3,14,1 5,1 6,1 7,1 8,1 9,20,21 ,22,25,26,27,28,29 Worn I) ITDCTW S1U Fact program is to provide you The third component of our Meat Nutri-Vis- e with pertinent information about Lamb. Lamb is a valuable source of good nutrition: it is high in many necessary nutrients and is considered a nutrient-dens- e food. It is known for its delicate flavor, tenderness and also for the versatility it can add to your daily menus. Our Meat Nutri-Wis- e Facts about Lamb will show you several cuts accompanied by Nutri-Wis- e graphs. These graphs will show you the nutritional value of this tasty meat. Add the light, unique flavor of lamb to your familys menu for nutritiohdl Fact recipes. value, good taste and variety!! Be sure to pick up the Nutri-Wis- e DIXIE DIXIE BURMEISTER Lamb Consumer Information Specialist City Market, Inc. Blade Chop LAMB STEAK SKILLET DINNER 4 lamb shoulder blade 2 tablespoons flour chops, cut inch thick. teaspoon salt teaspoon pepper 2 tablespoons cooking oil 1 can (16 ounces) tomatoes 'h teaspoon oregano leaves Vs teaspoon crushed rosemary leaves ' 1 medium onion, cut into eights 1 small green pepper, cut lengthwise into thin strips V3 cup orzo or rosamarina 1 Ve Combine flour, salt and pepper; dredge steaks, reserving excessflour. Brown steaks in cooking oil in largefrying pan. Pouroff drippings. Drain tomato liquid into a measure, add water, if necessary, to make 1 cup. Break up tomatoes and reserve. Add reserved flour, liquid, oregano and rosemary. Cover tightly and cook slowly 25 minutes. Add onion and continue cooking," covered, 20 minutes. Add green pepper and continue cooking 10 minutes. Meanwhile cook orzo according to package directions; drain and rinse. Add tomatoes and orzo and continue cooking 5 minutes longer or until lamb is tender. 4 servings. U 4 r V Ik 195 calories PER 3 OUNCE BROILED, TRIMMED SERVING NUTRITION INFORMATION PER COOKED SERVING TOTAL RECOMMENDED DIETARY INTAKE Based on standards o! comparison 2000 calories per day is the midpoint of the recommendation by the National Academy of Sciences for women ages 23-5- 1 National Academy of Sciences also recommends a maximum oi 3300 mg o( sodium fter.day, , The American Heart Association recommends not more than 30 of calories from fat and no more than 300 mg of cholesterol per day Based on U S Recommended Daily Allowances Data based on Journal of Food Science, 49(65)' |
