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The Rural Voice, 1981-05, Page 362 chicken bouillon cubes dissolved in 1'/2 cups boiling water 11/2 cups sliced carrots 1 tin (19 oi.) pineapple chunks, drained 1 large green pepper. cut into 1 inch squares 6 small green sweet pickles, sliced 3 Tbsp. cornstarch '/4 cup cold water Brown Iamb slowly in hot oil in Dutch oven. Combine brown sugar. garlic powder, salt, vinegar, pineapple juice, soy sauce, onion and bouillon cubes dissolved in water. Pour over Iamb; cover and simmer about 45 minutes or until lamb is tender. Add carrots. simmer 10 minutes. Add pineapple, green pepper and sweet pickle. Dissolve cornstarch in cold water. Add to mixture. Bring to boil; reduce heat, and simmer about 5 minutes or until vegetables are tender -crisp and sauce is thickened. Makes 6 servings. The following recipes provided by Nancy Ross are from a 4-H Homemaking Project. from the Food Basket of Agricul- ture Canada and from a cookbook by Jehane Benoit called Cooking Lamb for Sheer Pleasure. LAMB STEW 1'/2 Ib. lamb breast or shoulder, cut in 11/2" cubes, fat closely trimmed 2 Tbsp. fat 3 c. water 1 tsp. salt' 1/8 tsp. pepper 1/2 clove garlic. minced 4 small potatoes. quartered 1 c. sliced carrots 1 c. fresh or frozen peas 4 small whole onions 2 Tbsp. flour '/z tsp. salt Brown the Iamb in fat then add water and spices. Simmer in a tightly closed stew pot for an hour or til tender. Add vegetables and simmer til done. Thicken gravy with flour and serve. BROILED LAMB SHISH KABOBS 700 g.boneless shoulder lamb (or 1.7 kg. bone -in) 100 mL oil 50 mL vinegar 125 mL catsup 2 mL dry mustard 25 mL Worcestershire sauce 25 mL finely chopped onion 1 clove garlic. crushed Cut meat in 3 cm. cubes. Combine remaining ingredients. Pour over meat and allow to stand 2 to 3 hours at room temperature or refrigerate overnight. Arrange meat on six greased skewers. Broil cm. from heat to desired degree of doneness (3 minutes each side for medium and 4 minutes for well done). Heat marinade and serve with kabobs. Serve on rice or noodles. 6 servings. FRENCH LAMB NAVARIN 2-4 lbs. shoulder of Iamb, in 1 inch cubes 1 tsp. salt '/z tsp. pepper 1/4 tsp. nutmeg 4 Tbsp. butter or fat 2 large onions. minced 3 Tbsp. all-purpose flour 3 cups water '/2 cup carrots. diced '/: cup turnips, diced '/: cup potatoes. diced A Spring favourite in France. Mix together the salt, pepper and nutmeg and roll the lamb in this mixture. Brown over medium heat in the butter or fat. Add the onions and continue cooking for 1 minute. Add the flour and water and, stirring constantly, bring the whole to a boil. Cover and simmer for 1 hour, then add the vegetables and simmer 1/ hours more. Serves 4 to 6. If you plan to reheat this, omit the potatoes from the recipe. HONEY GLAZED ROASTED LEG OF LAMB 1 leg of Iamb, 4 to 6 lbs. 1 tsp. basil 1 tsp. salt '/4 tsp. pepper '/4 cup Dijon or German mustard '/4 cup honey 2 Tbsp. soft butter Lamb takes to glazes and sauces as well as ham does. so do not hesitate to use them. Rub the leg of lamb with the basil, salt and pepper. Place on rack in roasting pan. Roast in preheated 325°F oven 15 to 18 minutes to the pound or at 155°F on thermometer. Mix together the mustard, honey and soft butter. Spread on the meat about 18 to 20 minutes before it is done. Raise the heat to 400' F and continue to roast the meat until it is nicely glazed. basting 3 to 4 times. Make gravy. Serves 6 to 8. Plan an emergency food shelf Planning an emergency food shelf in the home is handy when your regular food shopping routine is disrupted. A Food .storage plan can be convenient during times of severe weather conditions or illness. Whether you stock supplies for a short term plan of 7 to 14 days or a longer plan of several months to a year, basic foods should be included to meet your nutritonal needs and not waste storage space facilities. On a daily basis, storing foods can save energy. With today's fuel prices it is not economical to use your car to dnve to pick up a missing ingredient during meal preparation . It saves time and money to have food on hand. However, no matter how extensive your food storage plan is, remember to "eat, what you store and store what you eat". If you own a freezer, keep at least a one week supply of meat, poultry or fish, bread and frozen vegetables and fruits. PG. 34 THE RURAL VOICE/MAY 1981 Swiss and cheddar cheese, although a bit crumbly when thawed, may be frozen. Casseroles may be frozen in large quantities or divided and frozen in individual servings for up to three months. Wash disposable foil pans and re -use them for storing freezer foods. A two or three day supply of fresh milk, cottage cheese and yogurt, plus a few cans of salmon, tuna, ham, or chicken are useful to have on hand. With these items and several eggs in the refrigerator, you can get through several meatless days without shortchanging yourself in protein. Other items for an emergency shelf that need neither refrigeration nor freezing might include skim milk powder, sterilized milk, evaporated milk, honey, enriched or whole grain cereals, crackers, peanut butter, vegetable oil, and cans of soup, vegetables, fruit and fruit juices, beans with pork, corned beef hash and stew. Of must, basic foods such as enriched pastas, potatoes, sugar and flour are always needed by a family for an emergency shelf. Longer term food storage should take into account the keeping qualities of various foods under the practical conditions of home storage. It is unwise to rely totally on refrigeration for more than temporary storage, especially in cases of widespread power failure. For longer term storage you can substitute dried foods such as dried meats and fruits, dry beans and lentils, and perhaps several freeze-dried products. Root vegetables may also be stored but are perishable and must be rotated on a monthly basis to ensure freshness. Most dried products have a shelf life on one year. While you don't have to store all of the foods mentioned, you can use the four food groups - milk and milk products, fruits and vegetables, breads and cereals, and meat and meat alternatives as a checklist to ensure that your stocks of food will provide a well balanced diet.