Glacier County chief., 1940-11-15
BY KATHRINE G. WYNN


BY KATHRINE G. WYNN
1t is prize time again and here are
the winners Of the Lamb Or Mutton
contest.
To Mrs. Sol N. Tintinger of Cascade
goes first prize for recipe on Montana
lamb stew. Not only is her recipe de-
liCiOuS and nutritious. but it may be
served in several ways, as the recipe
itself will show you and, 1t Is real
Montana dish.
Roast leg of lamb with herbs. the
recipe of Mrs. w. r. Turner OF Scobey.
those who participated in the testing
it was marked tops in taste.
The three winners OF the 81 prizes
are Mrs. Ernest Walton, Columbus:
Mrs. Fred Thompson, Portage and
Mrs. Hulda WyStrack OF Square Butte.
Mrs. Walton'S recipe IS for shepherds
pie. Mrs. Thompson tells how TO cook
mutton chops and Mrs. Wystrack has
a delightful way OF cooking breast OF
lamb.
Congratulations and. for the rest OF
you. this months contest is en- pork.
Read the announcement on this page
and it will tell you all about it.
There is a word OF explanation I
would like to make.
AS the most of you know, We pub
liSh the prize winners once a month.
The rest of the weeks We publish reci-
pes from Montana women which, while
excellent and deserving OF publication,
still are not among the prize winners.
Now and then / get letter from
someone whose recipe has been run
during one OF these odd weeks, when
no prize IS being given, wanting to
know why they have not received
check for the recipe they have seen
in print.
one set of prizes each month. But,
many recipes are so good I want to
pass them along in the other print
ings. So, I use them in the odd weeks
when there are no contest winners to
be announced. A sort Of honorable
mention" Hope that sets things
straight for those of you who have
written in.
OCTOBER CONTEST
First Prize-Mrs. S. n. Tintinger. Cas-
cade, Mont.
MONTANA LAMB STEW
!. pounds neck of lamb
tablespoons fat
l cup tomato pulp
! cup diced raw carrots
l medium onion. chopped
l green pepper, chopped
cup rice
! tablespoon sugar
cups boiling water
! teaspoon salt
l teaspoon curry powder
] teaspoon pepper
! cup green peas
cup whole corn
Soak lamp overnight in solution of
about tablespoon vinegar, ! teaspoon
salt, few bay leaves and a few whole
cloves to a quart Of water. making
enough to cover the meat. In the
morning rinse in clear cold water, dry
and use as a pot roast, or in the fol-
lowing recipe for stew.
Cut lamb into small pieces and roll
tnflour; brown in hot fat. Add tomato
pulp. carrots, onion, green pepper and
sugar Saute all together for 10 min
utes. stirring continually to keep from
burning. Add boiling water, salt, curry
powder, pepper and cook slowly until
vegetables are tender-about l hour
Add peas, corn and rice. Simmer slow
ly until rice is done. adding water as
needed, and stir often.
This is delicious served in a rice
ring; or when all ingredients are add
ed, it can be covered with biscuits and
cooked in moderate oven until biscuits
are done.
Second Prize-NIrs. w. R. Turner,
Scobey. Mont.
ROAST LAMB WITH HERBS
leg Of lamb about or pounds
peeled Glove of garlic tminced)
teaspoon salt
teaspoon pepper
l crushed bay leaf
teaspoon thyme
teaspoon sage
teaspoon ginger
teaspoon marjoram
tablespoon olive oil or butter
Wipe the lamb with damp cloth. Cut
small gashes, each II inches long. over