The News from Frederick, Maryland on June 3, 1970 · Page 29
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The News from Frederick, Maryland · Page 29

Frederick, Maryland
Issue Date:
Wednesday, June 3, 1970
Page 29
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THE NEWS, Fniricfc, Lamb Chops Au Poivre there's nothing else like it- tbe prised savoriness of American Milk Fed Spring lamb. But thq, skill of proper cooking i* needed to retain this good flavor. · .as well as a bit of knowledge on picking cuts of meat at the market. First, in selecting lamb at the meat counter, remember that high quality lamb will be pinkish red in color with a smooth covering of white fat over most of the exterior. The texture of the lean should be fine-grained and velvety. In young lamb the bones Witt always be porous and reddish inferior.. .rather than hard and watte, There is a thin, paper-like covering over the outside called *felL" Do not remove this fell from a leg of lamb because the roast will keep its shape better, cook in less time and be juicier if it's left on. To keep lamb chops and steaks smooth and flat the fell is removed be* fore cooking. Most butchers do this for you, but if yours doesn't, it is most easily done when the meat is as cold as possible. Take one end of the fell and with a small paring knife pull the rest away from the chop. Most cuts of lamb are tender, therefore roasting, broiling and pan-frying are the cooking methods most frequently used, Lamb can be cooked rare, medium, or well-done... however, if cooked so that it is still slightly pink on the inside, there -will be less shrinkage and the meat will be at its juiciest! Lamb Chops au Poivre is anew adaption of the French classic we're sure you'll enjoy. It's easy to prepare and simply delicious. LAMB CHOPS AU POIVRE (Makes four servings) 2 tablespoons cracked black pepper 4 sirloin lamb chops, one inch thick 3 tablespoons butter 2 tablespoons freeze-dried chopped shallots 1/2 cup beef broth 1/4 cup cognac Press pepper into both sides of lamb chops and let stand one to two hours. Meltonetablespoon of the butter in large skilletover medium heat. Add chops and borwn six to eight minutes on both sides, or to desired doneness. Remove to clatter: keep warm. Add shallots, broth and cognac to skillet; stir to loosen pan drippings. Simmer, uncovered, until liquid is reduced to about 1/4 cup (sauce should be a little syrupy); stir in remainingtwotable- spoons butter. Pour over lamb chops* Garnish with parsley or watercress. PINEAPPLE LEG OF LAMB (Makes eight servings) 1 boneless leg of lamb, Lady's Surprise Lady's Surprise is a scrump- rolled and tied Salt and pepper 3/4 cup pineapple juice 1/4 cup lemon juice 1/4 cup honey 1/8 teaspoon EACH: garlic powder ginger Sprinkle lamb with salt and pepper; place on rack in shallow roasting pan. Roast in 325 degree (slow) oven 30 to 35 minutes per pound, or until meat thermometer registers 175 degrees for medium doneness. Mix together remaining ingredients, brushing on lamb occasionally during roasting time. tious dessert especially pretty for a ladies' luncheon or a dessert and coffee session. It looks elaborate, but goes together quite simply. And, biggest surprise of all, it's easily made with convenience items--foods you probably already have on hand ready to use as they come from their packages. Lady fingers, ice cream and canned apple sauce- principal ingredients for our dessert surprise--are just that--convenient. The lady fingers are split in half, layered over the bottom and stood around the sides of a springform pan or cake dish. Vanilla ice cream, just as it comes from the freezer, is arranged in layers with canned apple sauce that has been sweet- ened, spiced and slightly thickened with quick-cooking tapioca. Scarcely ten minutes cooking time is required to make the apple sauce portion of the filling. The lively flavor of the canned apple sauce mixture makes a pleasant contrast to the creamy rich vanilla ice cream and the airy-light sponge cake fingers. Freezer "cook" the dessert until serving time. Make several to keep on hand for surprise dessert treats at any time, or serve the same "makings" in individual parfait or sherbet dishes. LADY'S SURPRISE 2 cups canned apple sauce l /t cup brown sugar Tender... Nutritious DUTCH VALLEY FRESH SALADS Macaroni Salad Potato Salad Pepper Cabbage Cole Slaw Vegetable Salad Baked Beans Tapioca Rice Puddings Gelatin Ttoacprtc FRESH GOVERNMENT ECTED BREAST QUARTERS Fresh, Store Sliced For Fresher Flavor! ARMOUR'S STAR MINCED BOLOGNA 79c Any Six* Package Weis Famous Ground Meats! · · ·· H V · J% A ·· nil N 11 I I 11 ill" Iflkfll bVfll Perfect combination of Beef, Pork Veal--in a disposable aluminum T T pan. LEAN Freshly Ground GROUND CHUCKi* 89 Our Finest GROUND ROUND LB. 99 OSCAR MAYER Braunsweiger ··«»· » ub * 53c Sandwich Spread ··«· tube 53 C Smokee Snax ··«· tube 69c Ham Salad 6-oz. tube 59C FANCY, PINK SHRIMP ""·79° ITALIAN DRESSING 1 S5BK 70 to 90 Per ' Pound FOOD VALUES 12-OZ. JAR 8-OZ. BOTTLE NABISCO . . . Potato Snacks CHIPSTERS 'X37c JELL-0 4 ALL FLAVORS ~ 3-OZ. PKGS." BIRDS EYE BREAKFAST BEVERAGE "AWAKE" 9-OZ. CAN WELCH GRAPE JELLY MARGARINE . . . Golden Solids BLUE BONNET 2'I b 59c FAMILY SIZE . . . 20-OZ. BOTTLE HEINZ KETCHUP 39c BIRDS EYE COOL WHIP DESSERT TOPPING 9-OZ. CTNR. 10-OZ. JARS BABY LIMA BEANS ''/*'» »« 9 29c FROZEN ROMAN PIZZARETTES 10£89t SPICY, DELICIOUS BIG TOP CATSUP 14-pz. bottles $1.00 WHOLE KERNEL GOLDEN NIBLETS CORN $1.00 LlftUID Wooiite r 75c POWDIMD Wooiite ST75c BOWL CLEANER Semi-Flush : WE PAY FOR "A"s BRING IN YOUR FINAL REPORT CARD... AND Show it to the Weis Market Manager. He will give you absolutefy FREE.... a package of Carnival Regular Instant Drink Mix for each "A" (or equivalent) up to 3 on your report card for the final marking period of the 1969*70 school year. There's nothing to obligation...children in grades 'I .thru 9 are. eligible but must be accompanied by a parent. Kindergartners 1 get a package of Drink Mix for passing. Offer expires June 20 f 1970. Fordhook Lima Beans Onions Glued Carrots Peas A Potatoes with Cream Sauce Peas with Cream Sauce --10-oz. pkg. 2te 2 10-or. pkgs. Me -ID-ox. pkg.'ttc 3. l-oz. pkgs. Me 2 i-ox. pkfls. ttc SAVE 15 ON ONE 49-OZ. PKG. OF BOLD DETERGENT WITH THIS COUPON WEIS Offer Expire* *y»/70 One Coupon Per Family SAVE SAVE? ON ONE--21-OZ. CAN OF AJAX CLEANSER GOOD SEASONS SALAD DRESSING WITH THIS 21-o*. A A Offer Expires /»/7« On* Coupon Per Family Offer Expires «/»/?· One Coupon Per Family SAVE 10° ON ONE 6%-OZ. (Family Size) TUBE OF CREST TOOTHPASTE REGULAR OR MINT WHEN YOU BUY ONE BATH SIZE BAR CAMAY SOAP Offer Expire* «/»/7« One Coupon Per Family Offer Expires e/f/71 One Cevpvn Per Family SAVE 7 WITH THIS COUPON WITH THIS c COUPON ON ONE (2-ROLL PACK) OF LADY SCOTT BATHROOM TISSUE SAVE 10 ON ONE BOX OF 200-2-PLY SCOTTIES CALYPSO FACIAL TISSUES WEIS Offer Expires *V»/70 One Coupon Per Family orrtt ·000 ONLY AT .. : WEIS Offer Expires «7/70 One Coupon Per Family PWWy ^Hr ^PyWlT^flF W1P WV IP-IP ^PV WW 1M SAVE 10 WITH THIS COUPON ON TWO 14-OZ. CANS OF PUSS 'N BOOTS GOURMET CAT FOODS Offer Expires «/»/7e One Coupon Per Family LIQUID DETERGENT ^2 teaspoon cinnamon 1 A teaspoon nutmeg 2 tablespoons quick-cooking tapioca % teaspoon vanilla 32 lady fingers (about 1% packages) 1 quart vanilla ice cream, softened Combine apple sauce, sugar, cinnamon, nutmeg and tapioca in saucepan. Cook, stirring constantly, over low heat 10 minutes, or until slightly thickened. Remove from heat. Add vanilla. Chill thoroughly. In the mean* time, grease the bottom and sides of a round springform pan (about 8" x 3"). Split lady fingers in half. Line the bottom of pan with lady fingers. Stand remainder of fingers around the outer edge. Spread MksJfte ice cream over the bottom layer of lady fingers. Add l k the apple sauce mixture. Repeat, using remainder of ice cream and apple sauce. Freeze until solid (about two hours). To serve, remove rings from pan. Place on serving platter. Garnish with whipped topping or whipped cream, if desired. Makes 8 to 10 servings. £ f ' 1 £ £ Sour Cream Enhances Salads Molded salads that may be served for luncheon or buffet meals are always favorites. If you are looking for a new recipe to add to your file then here is one for Tomato Sour Cream Ring which is unusual and delicious, too. When planning a simple summer luncheon menu for a club group or just a friendly-get-together this salad is a perfect choice. Surrounded by plump shrimp and the center filled with a sweet-sour cucumber and onion salad you will have a salad combining interesting flavors which will receive the most favorable compliments. Salads featuring dairy sour "cream have a pleasant tangy flavor and a creamy smooth texture. Creamy dairy sour cream is the most versatile of dairy products. It not only is good in salads but also in salad dres- sings, main dishes and as toppings for chilled soups or desserts. Vegetables are too enhanced by the addition of a little dairy sour cream. To complete this summer luncheon menu serve beef bouillon, crisp potato chips, hot rolls, and butter, a cool beverage and for dessert, chilled fruit compote topped with a scoop of lime sherbet. A simple meal yet satisfying. TOMATO SOUR CREAM RING 1-1/4 cups tomato juice 1 cup water 2 packages lemon flavored gelatin 1/2 pint (1 cup) dairy sour cream 1 cup mayonnaise or salad dressing 3 tablespoons vinegar 1 tablespoon prepared horseradish 1 teaspoon onion salt 4 drops Tabasco Sauce Heat tomato juice and water to boiling. Pour over gelatin and stir until gelatin is dissolved. Cool until syrupy but do not allow to set. Add remaining ingredients and beat until smooth. Pour into 5-cup ring mold. Chill until firm. Unmold on crisp salad greens. Fill center with sliced cucumber and onions which have been marinated for one hour in one cup vinegar and 1/4 cup sugar. Drain before putting on salad. Circle mold with chilled, cooked and deveined shrimp. Yield: 6 servings. o j Molded Salads Make Cool Menus Are you the hostess for the next bridge club luncheon? Are you planning a bridal or baby shower or just having a few friends over for lunch? Whatever your reason for entertaining, as a summertime hostess you'll want a menu that's cool to make. With South Seas Salad Ring, serve bread ard butter sandwiches, mugs of milk, ice cream and butter cookies. Easy menus like this help make summertime entertaining as pleasant as a cool breeze. SOUTH SEAS SALAD RING 1 3-ounce package lemon- flavored gelatin 1 cup boiling water 1 13% -ounce can pineapple tidbits % cup chutney with liquid, finely chopped 2 tablespoons lemon juice Dash salt 2 to 3 cups cream-style cottage cheese Salad greens Mayonnaise or salad dressing Dairy sour cream Dissolve gelatin in boiling water. Drain pineapple thoroughly and measure % cup of juice. Add to dissolved gelatin. Add chutney, lemon juice and salt. Chill until the mixture begins to thicken. Add well-drained pineapple tidbits. Spoon into a 1%quart ring mold, (or 6 individual molds), and chill until firm. Un- mold on a large salad plate and fill the center with cottage cheese. Garnish with salad greens and serve with a dressing made by combining equal parts of mayonnaise of salad dressing and dairy sour cream. Makes 6 servings. NEWSPAPER! WSPAPfcRI

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