Show Household New 5 rn I 1 T 4 n f A M A CHANGE IN THE MEAT COURSE see recipes below meat makes the meal especially when there are husky hard work ing men to feed but for those behind the scenes in the kitchen thinking up a different and a flavorsome meat dish for each day out of the seven is no small task there are two ways to approach the problem first investigate some of the less common cuts find them thrifty ty to buy because the demand for them is less most of them fairly abound in good flavor and need only to be properly cooked to be serious rivals to more expensive cuts if you are buying pork ask the meat dealer to prepare you a handsome rolled sirloin roast its a thrifty cut not so well known as the pork loin roast but it has decided advantages two sections of the pork sirloin are boned and tied together into a solid roll of meat the round compact slices offer no obstructions to the knife and are the answer to a carvers prayer the picnic shoulder of pork is another cut of exceptional flavor have it boned stuff it with spinach and roast it if its too soon for another leg of lamb buy a section of lamb breast and have it rolled with a layer of sausage slice off the meat as you would a jelly roll have the neatest pinwheels pin wheels imaginable lamb shoulder and lamb shoulder chops are two other not so well known possibilities the second way to coax some variety into your meat dishes is to try new ways of flavoring cuts that you serve often if much of your meat supply comes from a frozen foods locker this is your best bet have pork chops cut double thick and stuff them with a tart mixture of sauerkraut and apple your family will beam approval when you serve that that combination or make your next ham loaf like an upside down cake so that when you turn it out there are rows of bright as a dollar apricots across the top try canned gooseberries goose berries as a relish with ham or beef or canned damson plums with veal pork chops stuffed with sauerkraut and apple serves 6 6 loin pork chops cut 1 inch thick 1 cup sauerkraut drained 1 cup tart red cooking apple diced dicea vz teaspoon salt va teaspoon pepper 2 tablespoons fat vz cup sauerkraut juice have a pocket made from the outside of each chop combine sauer traut with finely diced dicea unpeeled r 51 apple and stuff the chops with the mixture season th them em with salt and pepper and brown on both sides in hot W fat in a heavy skillet add sauer kraut juice cover and finish the cooking in a moderate oven degrees bake for iaz 11 2 hours and remove the cover during the last 15 minutes of baking to brown the chops boneless sirloin pork roast with stuff stuffed ed apples have the meat retailer remove the tenderloin and bones from two sirloin sections reverse the ends and tie the two boneless pieces together in a compact rolled roast season with salt and pepper and place with the fat side u up p in in an open roasting pan make an inci incision to the center of the roast and insert a meat thermometer so that the center of the bulb reaches the center of the shiest part of the meat place the roast in a moderate oven degrees and roast until the thermometer registers degrees fahrenheit allow about 30 minutes per pound for roasting serve with rice stuffed apples round steak western style serves 6 2 pounds round steak 2 tablespoons butter 1 teaspoon salt va 18 teaspoon pepper 2 medium onions sliced vi lemon sliced 1 no 1 can condensed tomato soup iva cups scup 1 cup water have round steak cut 34 inch thick spread with butter and sprinkle with salt and pepper arrange slices of thinly cut onion and lemon over steak dilute tomato soup with water and pour over steak bake in a moderate oven degrees for or 2 hours uncovered rice staff stuffed ed apples 6 medium sized baking apples 2 tablespoons brown sugar 1 cup rice cooked 1 tablespoon butter vz cup water wash apples and cut a slice alic e from the top of each remove the cores and seeds and sprinkle the cavities with brown sugar mix cooked rice with melted butter and stuff each apple arrange them in a baking pan with the water in the bottom and bake for lya hours or until tender in a moderate oven degrees lamb pinwheels Pin wheels serves 5 boned breast of lamb about 3 pounds 34 pound bulk pork sausage 2 tablespoons fat I 1 teaspoon salt va teaspoon pepper ismall 1 small onion sliced scup 1 cup tomatoes canned 2 tablespoons worcestershire sauce have the lamb breast boned spread with bulk pork sausage rolled and tied or skewered into shape at the market wipe the meat with a damp cloth and dry then brown on all sides in hot fat pour off the fat in the pan leaving 2 tablespoons only season the roll with salt and pepper add sliced onion tomatoes and worcestershire sauce cover tightly and cook very slow slowly ay until done about 1 hours hour 9 slice into pinwheels pin wheels using a very sharp knife BIRTHDAY PARTIES the food m makes akes the party especially ally for a round eyed youngster of six or eight if you have a january birthday coming up you will find both menu and recipe help in eleanor howes cook book easy entertaining party food for all ages from the three year olds to the teenage teen age group is but one of the sections in her book if you need new suggestions for your ho send 10 cents in coin to easy entertaining care of eleanor howe north michigan avenue chicago illinois for your copy ap released by western newspaper union bunjon I 1 |