Page 6-B
• — Griffin Daily News Wednesday, January 5,1977
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Cold Brew too! Except on Sunday.
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By CECILY BROWNSTONE
Associated Press Food Editor §
By CECILY BROWNSTONE > |
Associated Press Food Editor
NEW YEAR PARTY
Vegetable Bowl Party Dip
Assorted Cheeses and Breads II
Doughnuts Cider Cup J
CHRISTINE STAWICKI’S |
PARTY DIP
A New York friend cadged |
this popular recipe for us from If
a friend of hers!
1 cup mayonnaise
34 cup sour cream
1 teaspoon crushed dried
mixed basil, oregano and ||
thyme
V< teaspoon salt
’s teaspoon curry powder
1 tablespoon minced parsley ||
1 tablespoon finely grated
onion, pulp and juice
4 teaspoon lemon juice
4 teaspoon Worcestershire
sauce
1 tablespoon drained capers ||
Stir together all the in- ft
gredients; chill for at least 1 ft
hour before serving with such ft
vegetables as carrot, celery, ft
cucumber and zucchini strips §
and cauliflowerets — all raw. ft
Makes about m cups dip.
By CECILY BROWNSTONE S
Associated Press Food Editor 11
SUNDAY SUPPER
Grilled Cheese Sandwiches
Ginger Compote Cookies ft
GINGER COMPOTE
Fine way to use the grape
fruit left after candying the ft
peel.
Membrane-free sections
from 2 large grapefruit
and 2 large oranges
2 tablespoons honey
2 tablespoons golden
raisins
2 quarter-size slices
candied ginger, finely
diced (2 tablespoons)
Stir together all the in- i|
gredients; chill for several ft
hours or overnight before |||
serving to allow flavors to ft
blend. More honey and raisins
may be added for a sweeter
compote. If ginger is not soft ft
enough to dice easily, rinse in ft
hot water before doing so. ft
Makes 6 servings.
1.A1115
zi« YOICII Like It
Lamb, today’s Cinderella of the meat case, is yet to be discovered by many a
shopper. Although acclaimed by connoisseurs and ethnic cooks, lamb is missing
from the dinner menu in too many homes. It can only be assumed that lack of
widespread popularity is occasioned by unfamiliarity. For when properly pre
pared and served, lamb wins appetites and hearts at American tables just as it
has around the world for centuries. It’s time we became better acquainted with
this fine meat.
Appealing to America's growing gourmet palate, lamb is destined to achieve
the popularity it merits. Today’s lamb is of especially high eating quality —
tender and of distinctive, yet delicate, flavor. It is, in fact, much superior to the
lamb served at the White House in our country’s youth. For it was after sheep
raising Went west to the Rockies that the market value of sheep shifted from
wool to meat and the modern era of breeding and feeding lamb for the table
began. The result was heavier yet young lamb, providing tender, meatier cuts.
Today's lamb, bigger and better than ever, supplies more meat in relation to
bone, making it a better buy.
Lamb provides a flock of fine entrees. Possibly the most prestigious is Lamb
Rib Roast. This elegant roast was a favorite at the table of Thomas Jefferson,
America’s gourmet president.
Other candidates for special menus are Dilly Lamb Kabobs and Sunny Lamb
Chops. Economical blade chops, like the more familiar rib and loin chops, are
delicious when broiled, especially when glazed with a minted orange sauce.
You also can rely on braising and cooking in liquid to produce a wonderful
variety of lamb dishes. For a tasty example, try Spicy Lamb Stew.
Lamb is as nutritious and as easily prepared as any meat. You may find that
your family, like many gourmet diners, prefers lamb rare to medium rather than
well done. For guidance, check the cookery time tables below. And remember,
when cooking frozen lamb, allow 1/3 to 1/2 again as long as when cooking meat
that has not been frozen or that has been defrosted.
Lamb Rib Roasts
2 lamb rib roasts, 2 to 3 pounds each
Place roasts, fat side up, on rack in open roasting pan. Insert roast meat thermometer
in one roast so the tip is centered in thickest part and does not rest in fat or on bone.
Do not add water. Do not cover. Roast in a moderate oven (375 F.) to desired degree of
doneness: 140° F. for rare; 160°F. for medium; 170°F. to 180 F. for well done. Allow 25 to
30 minutes per pound for rare; 30 to 35 minutes per pound for medium; 35 to 40 minutes
per pound for well done.
Note: Remove "fell" (thin paper-like covering) from lamb rib roasts if retailer has not
already done so.
Mint Meringue Apricots
1 can (16 ounces) apricot halves 1/4 cup mint jelly
(unpeeled), drained 3 or 4 drops green
1 egg white food coloring
Place apricot halves, cut side up, in baking pan or utility dish. Beat egg white until
foamy; add jelly, a very small amount at a time, beating after each addition. Add food
coloring, a drop at a time, and continue beating until stiff. Top apricot halves with
meringue and bake in a slow oven (325” F. for 15 to 20 minutes, until lightly browned.
Dilly Lamb Kabobs
2 pounds lamb cubes for kabobs 2 teaspoons salt
(1-1/2-inch pieces) 1-1/2 teaspoons dill weed
1 can (8-1/4 ounces) pineapple 3 large carrots, cut in
chunks in heavy syrup 1-inch pieces
1/2 cup lemon juice 1 green pepper, cut in
1/4 cup oil 1-inch pieces
2 tablespoons brown sugar 1 teaspoon cornstarch
Drain pineapple chunks; reserve syrup and combine with lemon
juice, oil, brown sugar, salt and dill weed in small saucepan. Cook
slowly 5 minutes, stirring to dissolve sugar. Cool. Place lamb cubes in
plastic bag; add marinade, mixing to coat cubes. Close bag securely
(pressing out air); place in utility dish and marinate in refrigerator
2 hours or overnight. When ready to prepare kabobs, cook carrots in
boiling salted water 12 minutes or until just tender. Remove meat from
marinade and pour marinade over carrots and green pepper. Drain
marinade from vegetables, combine with cornstarch in small saucepan
and cook, stirring constantly until thickened. Thread lamb cubes on
six 15-inch skewers alternately with pieces of carrots, pineapple and
green pepper. Place skewers on rack in broiler pan so surface of meat is
3 inches from heat. Broil 5 minutes; turn and broil second side 5 minutes.
Brush lamb and vegetables with sauce and broil 2 to 3 minutes; turn,
brush with sauce and continue broiling 2 to 3 minutes or to doneness
desired. 6 servings.
Spicy Lamb Stew
2 to 2-1/2 pounds lamb for 1 small bay leaf
stew, cut in 1-irich pieces 1 can (16 ounces) tomatoes
1/4 cup flour 1 medium onion, cut
1-1/2 teaspoons salt into wedges
1/4 teaspoon cinnamon 1/2 teaspoon oregano
1/8 teaspoon pepper 1/4 cup water
3 tablespoons cooking fat 2 packages (9 ounces each)
1 cup water frozen green beans*
Combine flour, salt, cinnamon and pepper; dredge lamb cubes,
reserving excess flour. Brown meat in cooking fat; pour off drippings.
Add 1 cup water and bay leaf to meat, cover tightly and cook slowly
20 minutes. Remove bay leaf. Drain tomatoes; reserve liquid and break
tomatoes in pieces. Add tomato liquid, onion and oregano to meat and
cook slowly, covered, 1 hour. Blend reserved flour with 1/4 cup water
and use to thicken stew. Add tomatoes and continue cooking 5 minutes.
Cook frozen green beans according to package directions; drain and stir
into stew. 6 to 8 servings.
*One pound fresh green beans, broken in pieces, may be substituted for
the frozen beans. Add fresh beans to stew with the tomato liquid, and
cook until meat and beans are tender.
Sunny Lamb Chops
6 lamb blade chops, cut 1 clove garlic, minced
3/4-inch thick 1 cup orange juice
1 tablespoon brown sugar 1 tablespoon lime juice
2 teaspoons cornstarch 1 orange
1 teaspoon salt Salt
1/2 teaspoon mint leaves Pepper
Combine brown sugar, cornstarch, salt, mint leaves and garlic in
small saucepan. Gradually add orange juice and lime juice and cook
slowly for 10 minutes, stirring until thickened. Cut slice from each end
of orange and cut orange crosswise into 6 slices. Slit each slice from
center through edge on one side. Place chops on rack in broiler pan so
surface of meat is 3-inches from heat. Broil 5 minutes, season with salt
and pepper, turn and broil 4 minutes and season with salt and pepper.
Turn chops, brush with sauce and broil 3 minutes; turn and brush with
sauce. Twist each orange slice and place on top of a chop and brush with
sauce. Continue broiling 3 minutes or to doneness desired. 6 servings.
