OCR Text |
Show Page 4 UTAH FARM BUREAU FIRST CLASS MEALS Feed the family in style - -keep the budget in line. That's a standing order for home cooking. But what happens when the chef just plain runs out of inspiration? Then she can rely on the grocer's dairy case for easy gourmet touches at affordable prices, that's what. Here are three examples - -meals built around time - tested favorites updated with dairy-fres- h approaches. Meat 'n potatoes can't miss when it comes to satisfying family -size appetites. Make the meat thrifty pot roast. Cook it long and slow, topped with cream of celery soup for moistness - - onion rings and the simplest seasonings are the only other flavoring ingredients needed. Drain off the savory juices to make gravy, and serve the roast with a zesty topping of horseradish spiked sour cream. Complete the menu with baked potatoes, peas and parsnip patties. The batter for these patties can be made in advance. At the last minute, fry them in flavorful butter so they can be eaten at their best, crisp and hot. Or. start your meatn potatoes combination with something different in meat loaf- - baked in a ring mold for a new look, made with buttermilk for a zippy new flavor. Heap fluffy mashed potatoes in the center of the mold, top them with shredded Cheddar and heat for a few minutes in the oven to melt the cheese. Dairy foods can make the "go-wlt- hs just as appetizing as the main course. See how a sour cream-di- ll dressing livens a tossed green salad. And the flavor rating of simple Casserole Carrots soars when you add a bit of butter. For dessert, what's so sure to please as open-faapple pie, baked in a butter crust and served warm with ice cream? The idea for the third menu hails from New England where ecfoods both onomy and are favored. The mellow fish chowder below - - wonderful eating at lunch, supper or dinner - - has both virtues. Made with milk and Cheddar cheese, its creamy and delicately flavored as a seafood bisque, but chunks of seafood and make it substantial potatoes enough to stand as a meal in itce rib-stick- ing self. One of the secrets of good fish cookery is using the fish stock in making the recipe itself. '. So, poach the fish fillets in milk instead of water, then strain and reserve this liquid. You can prepare the chowder ahead of time up to the final step. In fact, refrigerating for several hours or overnight enhances the flavor meld. At serving time, reheat the chowder 'til it's steaming, add the final milk and serve in the New England manner over water bisMore of the biscuits, cuits. spread with Deviled Butter and toasted , are perfect companions for this hot and hearty Down East fare. All three menus are good enough to serve for company as well as And, if you're watching family. nice to know that, it's pennies, thanks to dairy foods' "instant gourmet" ways, only the taste is extravagant. NEW FASHIONED POT ROAST DINNER Pot Roast with Sour Cream Topping Baked Potatoes- - Gravy Peas Butter Fried Parsnip Patties Milk POT ROAST WITH SOUR CREAM TOPPING Covered baking dish OR Oven proof skillet 6- -8 Servings Preheated oven 325 1 tablespoon butter 3- -4 pound beef pot roast, (round or blade bone) 1 teaspoon salt 14 teaspoon pepper 12 teaspoon N January 1969 NEWS ECMMV CLASS MB6EYS monosodium glutamate can (10 12 oz) condensed cream of celery soup 12 cup raw onion rings 1 cup dairy sour cream at room temperature 1 teaspoon prepared 1 horseradish l4 cup water 2 2 tablespoons regular all purpose flour cups drippings In large skillet melt butter; brown meat slowly. Place in baking dish; sprinkle over salt, pepper and monosodium glutamate. Spread soup over top of roast; add onions. Cover; bake 2 12- - 3 hours or until meat is tender. Pour off 2 cups drippings; set aside for gravy. Gently blend horseradish into sour cream. Spread on top of roast; return to oven, uncovered 3- -5 minutes to glaze sour cream. GRAVY: Gradually add water to flour to make smooth paste. In saucepan heat drippings to boiling. Remove from heat; gradually add flour mixture, stirring constantly. Return to heat and cook, stirring constantly, until thick. Cook 2 more minutes. BUTTER FRIED PARSNIP PATTIES Large skillet 16 patties pounds parsnips 12 teaspoon salt Dash of pepper 2 1 egg 14 cup flour 14 cup (12 stick) butter Pare and cut up parsnips; cook in boiling, salted water until tender. Drain and mash; set aside to cool slightly. Add salt, pepper, egg and flour; stir to blend thoroughly. Melt 2 tablespoons butter in skillet; drop batter by rounded teaspoons' into butter and fry until golden brown on both sides. Add remaining butter as needed. AMERICAN FARE Buttermilk Meat Loaf Ring with ALL Hearty New England Golden Fish Chowder makes a wonderful, warming supper of an icy winter's and it's kind to the budget as well. Shredded Cheddar cheese is the ingredient that evening gives it that mellow golden touch. - Cheesy Mashed Potatoes Tossed Green Salad with Creamy Dill Dressing sugar, dill weed and sour cream; Apple Wedge a la Mode Milk as dressing for tossed salads. Casserole Carrots stir to blend thoroughly. Serve CASSEROLE CARROTS BUTTERMILK MEAT LOAF RING Ring mold, 4 12 cup 4-- servings 6 Preheated oven 350 tablespoons butter 13 cup chopped onions 1 egg, slightly beaten 34 cup buttermilk 13 cup quick, cooking rolled 2 12 oats, uncooked teaspoon monosodium glutamate teaspoon salt 18 teaspoon pepper 1 12 pounds ground chuck 2 tablespoon chopped parsley 14 cup catsup In a small skillet melt butter; add onions and saute until tender. Meanwhile, in a mixing bowl combine egg, buttermilk, rolled oats, monosodium glutamate, salt and mix thoroughly. Add pepper; and parsley along chuck ground with onions; blend thoroughly. Pack firmly into ring mold; bake -1 14 hours. Allow to stand 5 minutes; drain off excess drippings and turn out onto ovenproof platter. Drizzle catsup over top of meat loaf. Filler center with cheese topped mashed potatoes. 1 1- CREAMY DILL DRESSING Yield: 1 34 cups 1 egg 1 teaspoon salt 18 teaspoon pepper teaspoons lemon juice 1 teaspoon grated onion 14 teaspoon sugar 14 teaspoon dill weed 1 and 12 cups dairy sour cream In small mixing bowl beat egg until thick and lemon colored. Add salt, pepper, lemon juice, onion, 4 Covered cassprole, 6 servings Preheated oven 350 degrees 4-- 1 14 pounds fresh carrots 12 teaspoon salt 1 1 2 teaspoon sugar tablespoon water tablesppons butter Pare carrots; slice diagonally and then cut into slices; place in casserole. Sprinkle top with salt and sugar; add water and dot with Cover and bake 30-butter. 40 minutes or until carrots tender. APPLE WEDGE Round cake pan, are servings Preheated oven 1 12 cups flour 14 cup sugar 350 teaspoon baking powder 12 teaspoon salt 12 cup (1 stick) butter, melted 2 tablespoons water 4 cups peeled, cored and sliced fresh cooking apples cup sugar tablespoon flour 12 teaspoon cinnamon 2 tablesppons water 2 teaspoons lemon juice Vanilla ice cream 1 pan with aluminum foil and bake 45 minutes; remove foil and continue to bake 15 additional min- utes or until apples are tender. Serve warm topped with vanilla ice cream. DOWN EAST SUPPER New England Golden FlshChowder Deviled Crackers Milk NEW ENGLAND GOLDEN FISH CHOWDER 8 1 14 Turn apples into crust; sprinkle with 2 tablespoons water and lemon juice. Cover Skillet Saucepan A LA MODE 9 inch 6- -8 to coat apples. In a small bowl sift together 12 cups flour, 14 cup sugar, baking powder and salt. Combine 1 butter and 2 tablespoons water; add to dry ingredients and blend thoroughly. (Mixture will appear dry.) With fingers press on bottom and 34 of the way up on sides of pan to form crust. Place apples in large bowl; mix 14 cup sugar, 1 tablespoon flour and 12 teaspoon cinnamon; over apples and toss sprinkle 1 1 1 1 servings pound 12 cup 3 quart haddock or cod fillets milk bay leaf stalk celery 14 teaspoon thyme 14 cup (12 stick) butter 12 cup finely chopped onion 3 1 tablespoons flour cup water (about cups diced potatoes 2 medium) 2 cups shredded Cheddar cheese 1 cup milk 1 teaspoon salt 14 teaspoon white pepper 14 teaspoon smoky-flavormonosodium glutamate 3 cups milk, heated Deviled Crackers Gradually stir in fish liquid, water and potatoes; cook about 25 minutes, or until potatoes are almost done. Stir in Cheddar cheese until melted. Add milk and fish and heat 3- -5 minutes. Stir in salt, pepper and monosodium glutamate; then add hot milk (amount depending on how thick desired). Or, Chowder may be made in advance to the step of adding the final milk. Refrigerate until needed , then reheat and add the hot milk as directed above. To serve, place water biscuits or chosder crackers in soup bowls and pour over hot chowder. Serve accompanied with Deviled Crackers DEVILED CRACKERS Make Deviled Butter by blending 14 cup (12 stick) together softened butter with 1 teaspoon each of prepared mustard and Worcestershire sauce and a dash of cayenne pepper. Spread water biscuits and toast in heated 400 degree over 4 utes. Sprinkle with paprika. 3-- on premin- 2 ed 2-- Lay fish flat in skillet, cover with milk and add bay leaf, celery and thyme; simmer 15-minutes. Cool. Remove skin and bones from fish, cut into 12 inch pieces and set aside. Strain fish liquid and 20 reserve. In saucepan melt butter; saute onion until soft. Stir in flour and cook about 1 minute. PUMPKIN BREAD 12 12 cups sifted flour tsp salt 1 tsp nutmeg or 1 12 tsp pumpkin spice 1 cup oil 4 eggs 2 tsp soda 1 tsp cinnamon 3 1 23 cup water 2 3 cups pumpkin (1 small can) cups sugar Sift all dry ingredients including sugar, mix well and add re- Pour into maining Ingredients. 3 small loaf pans and bake at 350 for one hour. |