When spring is sprung and the grass is green. there is a bounce to the step and an overall feeling of well-being. So contagious is the feeling that signs of spring like maple syrup, asparagus and lamb also start appearing on our menus. Smart meal planners take this time to tune into practical new ways of making easy family meat dishes from tender lamb cuts that can be used exactly like beef: For steaks and kabobs or instead of veal. SCOTCH BROTH Meaty bones and pieces from lamb shoulder or leg 2 quarts cold water I tablespoon salt 8 peppercorns 1 onion stuck with four cloves ‘2 bay leaf 2 tablespoons butter 'D-2 â€" THE LIBERAL. Wednesday. Maren Here are some quick and easy recipes to bring spring to your table: 'J cup each finely cut carrot. celery. turnip '2 teaspoon marjoram '1 cup barley Place meaty lamb bones in deep pot. Add water to cover one inch above meat. Add salt, peppercorns. onion and bay leaf. Bring quickly to boil. Skim foam. Cover and simmer 1'2 hours. Cool. Skim off top fat. Remove bone and dice meat clinging to it. Strain broth. Heat butter. cook vegetables. stirring 5-6 minutes. Add marjoram, broth. diced meat and barley. Simmer 45 minutes. Makes 6 ser- vings. This recipe for Moussaka makes an excellent casserole dish and can be served with a salad and crunchy bread, MOUSSAKA 1 cups finely minced. cooked lamb 2 medium eggplants '1 cup salad oil 2 onions. chopped I clove garlic, chopped 1 can (6 ounce) tomato paste parsley salt. pepper l cup milk 2 eggs '2 cup grated cheese Brown eggplant in oil, remove. Brown onions and garlic in the same oil. Add meat. tomato paste. parsley and seasonings. Fill greased casserole with alternate layers of meat mixture and eggplant; top with eggplant. Beat eggs with milk and cheese; pour over. Bake in moderate oven (350 degrees) for about 20 minutes, until set and golden. Serves 6 to 8. By SHEILA PECK Bring spring to your table with lamb for dinner cup chopped fresh WHO“ 832383 832-2571 9MCAKES, SAUSAGES AND ENTERTNNMENT FOR THE ENTFRE FAMILY DON’T Miss IT! 8TH ANNUAL MAPLE SYRUP AND PANCAKE FESTIVAL Saturday. Apt'd 7 - 9 am. ~ 4 pm. m m . KEELE $1. a Sugar Bush Tours every ‘/2 hr. {Preschoobrs FREE} Arts..;Crafts...Pony Rides AntiquesmBake Saia...Fish Pond Games...Prizes York Lions Steel Drum Band; 12 pm * SPECiAL AWRACTIONS t Puppet Show, 1011 and ‘2 noon Radar Timed Puck Shooting Comest Svarkv The Safety Cm MAPLE LIONS CLUB Solid natural Cherry. Black Walnut and Oak Quality brass West German weight driven movement Many models to choose from Fully guaranteed Free delivery Individually built to order Waich lor us at the Home Show On display every Sunday at Sherdian Mall. Pickering Flea Market 8. every Saturday 8. Sunqay at Fantastic Flea Market Dixie Plaza OEW and DIXIE Road LAMB STEAKS DIANE 4 lamb shoulder steaks 4 tablespoons butter salt and pepper juice of half lemon ,n,, l tablespoon Wor- cestershire sauce 2 tablespoons chopped fresh parsley. For Iunher mlormahon Fred Everingham 755-5654 In a large skillet, melt two tablespoons butter. Brown steaks on first side, about six minutes. Season, brown on second side about 6 minutes. Add remaining butter, lemon juice, Worcestershire and parsley. Spoon over steaks. Makes 4 servings. CLOCKS $675 to $1275 . LAMB IN A'BAG 1 lamb leg. about 5 pounds 2 cloves garlic. crushed 1 teaspoon salt One-third cup salad oil 1 teaspoon rosemary '2 teaspoon marjoram 1 tablespoon paprika Dust lamb with flour. Heat oil, add spices and onion, cook 3-4 minutes. Add meat, brown. Add apples, broth and tomato paste, and simmer about 1 hour covered, until meat is tender. Add cream, reheat. Serve with rice and bowls of chutney. coconut, raisins, peanuts and cucumber as con- diments. Makes 12 ser- vings. Rub lamb with garlic, salt and pepper. Roast uncovered on a rack in a moderately slow oven (325 degrees) about 25 minutes, per pound for medium rare if thawed, 37 minutes if frozen. Makes 6 servings. 7 Pierce leg deeply with skewer. Blend remaining ingredients, brush over meat, cover, let stand 2 hours or overnight in refrigerator. Put lamb into heavy brown paper bag, twist closed. Roast on a baking sheet in a moderately slow oven (325 degrees), about 25 minutes per pound for medium rare. Slit bag. remove meat to platter. Pour juices from bag into pan. skim. pour into heated sauce boat. Makes 6 servings. SHISH KABOBS 2 pounds boneless lamb ginger 2 large tart apples, peeled and cored ‘ 2 cups chicken broth 2 tablespoons tomato paste 2 tablespoons heavy cream Heirloom Oualuty Grandmother and Grandfather LAMB CURRY 3 pounds boneleSs lamb cubes seasoned flour '4 cup salad oil or butter 2 tablespoons curry powder 2 large onions. peeled and chopped . ROAST LEG OF LAMB l lamb leg. about 5 pounds 1 clove garlic, crushed salt am} pepper CAPMAL iéaspoon powdered 28, 1979 leg. cut in II; inch cubes ': cup wine vinegar '2 cup salad oil I clove garlic. crushed 1 teaspoon salt '4 teaspoon pepper '2 teaspoon oregano '2 teaspoon paprika :: onions. quartered 12 mushrooms Cover lamb with vinegar. oil and spices, marinate 2 hours or chill overnight. Thread on skewers alternately with vegetables. Broil close to heat, turning and basting often. Tip: Add or sub- stitute shrimp, water chestnuts, cherry tomatoes. as you like. Makes 6 to 8 servings. LAMB AND BEAN SALAD 3 cups slivered. cooked lamb I can (20 ounces) red kidney beans. drained 1 medium onion. cut in thin rings '2 cup pitted black olives. sliced dressing Toss ingredients together, using more dressing, if desired. Makes 6 servings. 1 jar (2 ounces) pimentos. drained slivered '2 cup Italian style salad 1 '588 Ea 2988 a. 2288 Ea “Composted, Odoriess, dustless, weed-tree. Won’t burn. Contains Beneficial soil bacteria. Oscillating Sprinkler Sheep Manure I Grass Seed SALE PRICE 50’ 91m, RAW SALE PRICE 75’ Rubber Hoses 100’ Black Diamond OUTDOOR GARDEN SHED 1/2"“ Braid Everain 43E? RACK 0F LAMB 2 racks of lamb. 112-2 pounds each. trimmed Cottage Green 20 Kg. Bag 2 Lb. Bag 49E? SPRING CHECK-UP 3%:25 HEW!) FILTER up to SAVE $30 KENTUCKY BLUE GRASS 1 Lb. Box Campus Green 1 Lb. Ctn. SALE SALE PRICE PRICE Ea 8 - | ‘/2"x50 ft. Long Garden Hoses 2%.? PASCALJ v. UVA leaves SALE PRICE cup water cup dehydrated mint Nylon Reinforced Includes ‘/2"x100 Ft. Long ALLING All CAR ‘ 12.? SALE PRICE 5/8"x50 Fl. Long The Queenston by “Spacemaker†0 REDWOOD STYLE 0 HOT DIPPED GALVANIZED 0 ID. 115‘/2"X105â€x76" Vinegar |-_. cup sugar SERVING CANADIANS SINCE 1903, WITA cup cider or 19988 MON. to FRI. 9.30 A.M. - 9.30 P.M SATURDAY 9.30 A.M. - 6 P.M. LIMITED QUANTITY GOLDEN VIGORO STORE HOURS: ALL PURPOSE 1 645a... PINK vmono 1 425Ea 385 a 4955 875 E8 20 lb. Bag 7°52 435E 40 lb. Bag 15 lb. Bag 30 lb. Bag 60 lb. Bag SALE PRICE so lb. Bag malt Roést facks of lamb. frozen or thawed, unâ€" covered in moderately 15 lb. Bag 30 lb. Bag $34.95 $39.95 $44.95 1/ Rep|ace TUNE-UP WOODSIDE SQUA Model #52696 4 Cyhnde‘ slow oven‘ (325 degrees) for about 45 minutes to one hour. Bring water and CORNER OF FINCH AVE' E- & McCOWAN R not mere than Village Blacksmifl 6 cyhndew mint leaves to a boil and simmer 5 minutes‘ un- covered. On Gas 8 cyllnde‘ SALE PRI Ideal tor 981 Large panels access from- sion: 48" x 241