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This newspaper page contains 3 articles. Subscribers can read the full text of each article.
Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Mar 27, 1985
Page
29
An overview of spring lamb highlights its tender flavor and versatility for Easter feasts. It covers choosing young lamb, cooking methods from roasting to braising, and seasonings, plus multiple recipes for roasts, patties, kebabs, and stuffed peppers.
A skillet method yields lamb with spiced rice and yogurt sauce, plus a rich mushroom cream variant. Lamb browned in butter with onions and mushrooms, deglazed with white wine, simmered, then finished with cream and flour butter blend for a smooth sauce served over rice.
This practical guide covers microwaving vegetables and cheese sauce together or separately. It explains timing, water use, covering, stirring, and standing steps, plus a tested two part method for broccoli and cauliflower with Swiss cheese sauce.
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