October 13, 1955 Barbecued Lamb Shanks, Deep Dish Apple Pie, Grape Jelly

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Barbecued Lamb Shanks on Rice

Green Beans      Lettuce Wedges

Deep Dish Apple Pie

Barbecued Lamb Shanks

6 lamb shanks
1/4 c. flour
1 t. salt
1/8 t. pepper
3 T. shortening
1 medium onion, chopped
2 T. vinegar
2 T. brown sugar
1/4 c. lemon juice
1 c. ketchup
3 T. Worcestershire sauce
1 c. water
1 t. salt
1/8 t. red pepper

 Dredge lamb shanks in seasoned flour. Brown slowly in shortening. Pour off drippings. Mix remaining ingredients and pour over shanks. Cover and simmer about 2 hours until tender.

Note: You'll find this dish "Pretty as a Picture." Dad may dub these his favorite -- tender, browned lamb shanks covered with a tangy red barbecue sauce served in fluffy, white rice.

Deep Dish Apple Pie

Pastry -- enough for 9" pie shell
6 to 8 apples, pared and cored
1 T. cornstarch
1 t. connamon
1/4 t. nutmeg
1/4 t. salt
1/4 c. sugr
1 t. grated lemon rind
1 t. lemon juice
1/4 c. melted butter
1/4 c. light corn syrup

Arrange sliced apples in 2 quart casserole. Add rest of ingredients, pour evenly over apples. Roll pie crust to fit top of baking dish with 1/2" overhang; fold in half; cut several gashes at center fold; unfold over apples; turn overhang under; press firmly to side of dish, flute edges. Bake at 4350 degrees for 45 minutes or until apples are tender. Serves 6. Serve with cream or ice cream.

Grape Jelly

Pick over grapes, wash and remove stems. Put into large kettle. Mash and heat to boiling point, cover and simmer 30 minutes. Strain through jelly bag. DO NOT SQUEEZE BAG. Add 4 c. of juice, let boil 5 minutes. Add 3 c. sugar, biol until jelly sheets from spoon and thermometer registers 218 to 220 degrees. Skim and pour into sterilized glasses, seal with vacuum lids. Continue cooking until all juice is cooked using 4 c. of juice at a time. DO NOT DOUBLE RECIPE. Make jelly in small quantities.