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Country Faretasty Grand-slam lamb fresh (MCT) — Spring is a time of rebirth and festive celebrations. It's often asso- ciated with spring lamb, although lamb is available year-round. In many parts of the & An easier way to mac 'n' cheese world, lamb is as common as chicken is in the United States. But we associate lamb with celebratory meals, which is why sales jump 50 percent around the spring holidays of Easter and Passover, according to the American Lamb Coun- cil. The season accounts for 20 percent of total U.S. lamb consumption, the council says. You can hardly go wrong with a classic leg of lamb, cooked to perfection for a holiday showpiece, as long as you cook it properly. Its shape —larger at the top and narrow toward the shank end — means you can cook it to different degrees of doneness. You can gussy up lamb with herbs and spices. Rose- mary, thyme, garlic, corian- der, cumin and paprika are natural fits for lamb. It also takes well to marinades and rubs. So, if leg of lamb is on your holiday menu, here's a guide. Buying: Many grocery stores sell bone-in, semi- boneless or boneless legs of lamb. The latter is the easi- est to carve and takes less time to cook, but it costs more. You can buy a semi- boneless leg and have the butcher remove the bone for you. It's less expensive that way. Hannewald Lamb Co. in Stockbridge, Mich., rec- ommends keeping the bone and not removing any fat before cooking. "You can trim it (the fat) away as you like after you cook it," Hannewald said. "The fat helps keep the meat from overcooking and moist." Cooking: Have an instant-read thermometer ready. Bring lamb to room temperature before cooking. For a bone-in or semi- boneless leg, preheat the oven to 400 degrees and place the lamb on a roasting rack. Make sure there is liq- uid (wine or broth) in the bottom of the pan. Roast 20- 25 minutes or until browned on the outside. (If the leg is small, sear it until browned on all sides in oil in a large skillet and put it in the oven at 350 degrees.) Reduce the oven temper- Preparing: Many butch- ers will cut the bone away from the meat, season the meat and then reroll the meat around the bone. Kitchen string holds the roast in place. You can also marinate or season the lamb to your own liking. Judi Hannewald of (MCT) — A good macaroni and cheese takes time. At least one that doesn't come out of a box. You're cooking the pasta, grating the cheese, making the cheese sauce, mixing it all up, baking it. For me, it's too much for a weeknight. I've been using a version that involves just stir- ring grated cheese into the pasta before baking, but the cheese can clump. That's why, when leafing through the new cookbook "Home at 7, Dinner at 8" (Kyle, $19.95), by Sophie Wright, the British chef's mac 'n' cheese caught my eye. She shortens cooking time by skipping the sauce, but keeps the result homogeneous and creamy by subbing in Boursin and cream cheese. The two melt together quickly in a saucepan, without the fuss and time of a bechamel-based cheese sauce. The result was delicious — and a new entry into the week- day rotation. The recipe is easily adaptable; Wright suggests adding cooked ham, chicken or mushrooms. In this version, I use fresh baby spinach, which wilts just enough from the pasta's carry-over heat and the broiler. Now I think I'll try some of Wright's other recipes, such as her minute steak sandwich with fried onions and sweet mustard. CREAMY MACARONI AND CHEESE MCT photo Sales of lamb jump 50 percent around the spring holidays of Easter and Passover, according to the American Lamb Council. A leg of lamb is prepared. hours more. After 1 hour, start checking the tempera- ture. When it reaches 130 degrees in the thickest part of the leg, take it out. Slicing and resting: Tent lamb with foil and let rest 10 minutes before slicing. The temperature will increase another 10 degrees. The thickest part of the meat should be medium-rare. Slice into 1/4-inch-thick slices. ⁄2 Serves: 8 (generously with leftovers)⁄ Preparation time: 30 minutes⁄Total time: 2 hours, 30 minutes To substitute a boneless LEG OF LAMB WITH PARSLEY GARLIC CRUST AND HONEY MINT SAUCE ature to 350 degrees and continue roasting about 1 to 11 juice1 ⁄3 2 tablespoons honey 2 tablespoons lemon side down, on work surface. Cut the meat partially away from the bone on each side, leaving the bone attached to the bottom. In a small bowl, combine the coriander, cumin, paprika, salt and pepper. Rub half of the spice mixture all over the inside of the meat. Roll the meat back onto the bone tightly and tie at intervals with kitchen string. Rub the remaining spice mixture all over the lamb. Set lamb aside. Salt and pepper to taste Place the leg of lamb, fat cup olive oil degrees. leg of lamb, brown lamb on all sides in a large skillet, about 15 minutes total, depending on size. Pat crust on top and transfer to a pre- heated 400-degree oven. Cook about 25 to 30 min- utes for medium-rare (inter- nal temperature of 125-130 degrees). Let rest before slicing. 1 semi-boneless leg of lamb (about 7 pounds), trimmed of excess fat, at room temperature coriander 1 tablespoon ground 2 teaspoons cumin 2 teaspoons paprika 1 teaspoon salt Preheat the oven to 400 In a food processor, pulse parsley leaves and garlic until coarsely chopped. Place in a bowl and add bread crumbs or crushed matzo and 2 to 3 tablespoons of olive oil just to moisten. Do not over mix; mixture should be loose. Set aside. water to bottom of roasting pan. Add wine and broth or Place the seasoned lamb on a rack in a roasting pan, fat side up. Place in the oven and roast 20 minutes or until it starts to brown on all sides. parsley leaves 4 large cloves garlic 2 cups coarse bread crumbs from about 4 slices firm bread or, for Passover, crushed matzo 1 teaspoon black pepper 1 cup packed flat-leaf oil 2 to 3 tablespoons olive water SAUCE leaves 1 cup white wine 1 cup chicken broth or 2 cups flat-leaf parsley 1 cup fresh mint leaves 6 green onions A Full Service Nail Salon Tips N Toes WEDNESDAYS 8-9:15 AM Mill Creek, 8051 CA 99E www://christianBP.com "Free Networking" SEEKING MEMBERS AND LEADERS RED BLUFF-MORE INFO? Call George 530-736-4800 THURSDAYS -8-9:15 AM Cozy Diner, 259 S Main St. LOS MOLINOS Debi Stuhr Owner/Operator Antelope Blvd Suite "F" • Red Bluff Shop tipsandtoesnailsalon@clearwire.net http://www.tipsandtoesnailsalon.webs.com Cell Gold Exchange facebook.com/redbluffgoldexchange Birthstone Rosaries with crystal faceted beads in Gold and Silver tones Just In.... Carefully turn lamb over and pat the crumb mixture on top. Some will fall to the bottom of the pan. BLACK CANYON ANGUS BEEF WE FEATURE sauce. In a food processor, puree all the sauce ingredi- ents until almost smooth. The sauce should be the consistency of a thick vinai- grette. Taste and adjust sea- soning as needed. The sauce should have a mild mint taste with a mild citrus fin- ish. Prep: 10 minutes Cook: 25 minutes Servings: 6 Wright. Note: Adapted from "Home at 7, Dinner at 8," by Sophie Ingredients: 1 pound penne pasta 5 ounces Boursin cheese 3 tablespoons cream cheese Adapted from "Real Simple: Easy, Delicious Home Cooking" by Real Simple magazine (Real Simple Books, $24.95). Analysis based on 6- ounce portion of lamb. 519 calories (51 percent from fat), 29 grams fat (9 grams sat. fat), 15 grams carbohydrates, 48 grams protein, 501 mg sodium, 153 mg cholesterol, 2 grams fiber. 8049 Hwy 99E, Los Molinos, CA We Accept EBT "Your Family Supermarket" We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY SPECIALLY CUT MEATS AT NO EXTRA CHARGE Boneless, Beef Tri-Tip "Ready for BBQ" Fresh Bagged Fryer Prices good March 28 thru April 3, 2012 Meat Specials Boneless, Country Style Pork Ribs Center Cut, Bone-In Pork Loin Chops over high heat until al dente, about 9 minutes. 2. Meanwhile, heat the broiler to medium. Place the Boursin and cream cheese in a small saucepan over medium heat; cook, mixing well, until the cheeses melt and form a sauce. (Or microwave in a bowl, 1 1/2 minutes.) Drain the pasta, reserving 1/2 cup pasta water. Return the pasta to the pot; fold in the melt- ed cheese mixture, pasta water and the mozzarella until well combined. Stir in the spinach just until incorporated. 3. Pour mixture into a buttered baking dish, 8-9 inches wide and 3 inches deep. Sprinkle with the breadcrumbs and Parme- san; broil until golden brown, about 3 minutes. Nutrition information: 9 ounces grated mozzarella cheese or fresh mozzarella 6 ounces fresh baby spinach 1/4 to 1/2 cup breadcrumbs 1/4 to 1/2 cup grated Parmesan cheese 1. Cook the pasta in a large pot of well-salted boiling water Wednesday, April 4, 2012 – Daily News 5A Per serving: 509 calories, 17 g fat, 8 g saturated fat, 42 mg cholesterol, 64 g carbohydrates, 29 g protein, 536 mg sodium, 4 g fiber. 384-1563 STAMPS ACCEPT FOOD WE REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS NO CARDS Game Hens 22 oz. Patti Jean 350 degrees and continue cooking another 1 to 1 { hours for medium rare, or until an instant-read ther- mometer registers 130 degrees in the thickest part of the leg without touching the bone. 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