Show SE LD baft jam asoo 1 buy prepare meats wisely to help balance budget 16 now that the holidays are over give your budget and appetites a rest by serving something simple like good old fashioned beet beef stew with dumplings dump lings complete the meal with a simple tossed salad and a custard pudding buy economical cuts ot of meat prepare them so as to reduce shrinkage i to a minimum and stretch them vp TODAY with dressing CHUCK stuffing vegetables WAST or whatever else goes well with them and you will have gone a long way toward solving the difficult problem of balancing the food budget fortunately it matter much what cut of meat you buy tor for they are all nutritious the cheaper cuts when prepared with care and properly seasoned can be just as flavorful as the more expensive items why not try these veal riblets giblets soon goon 9 they come from the breast of veal with the breast pone bone removed and the breast separated into riblets giblets by cutting between the ribs barbecued veal riblets giblets Rib lets serves 6 to 8 3 pounds veal riblets giblets vt cup lard or drippings droppings drip pings salt and pepper to season I 1 medium onion chopped 2 tablespoons vinegar 2 tablespoons brown sugar cup lemon juice 1 cup catsup 3 tablespoons worcestershire sauce I 1 cup water 1 teaspoon salt teaspoon red pepper brown veal riblets giblets on all sides in lard or drippings droppings drip pings season with S salt alt and pepper add chopped onion I 1 and nd brown lightly mix remaining ingredients in and pour over riblets giblets rib lets cover and simmer on top of range or cook in a slow oven degrees for 1 hours or until tender ham slices need not prove an expensive meal especially if you are using leftover ham the tact fact that you can prepare them with a fruit stuffing helps extend the ham and makes it flavorful too fruit stuffed ham slices serves 6 have two ham slices cut to inch thick spread one slice with a thick layer of stuffing place the second slice on top secure by sticking wooden toothpicks through one slice to the other spread surface of top ham slice with brown sugar or honey place on rack in roasting pan and roast in a slow degree oven for iva 1 hours garnish with orange slices fruit fault stuffing 3 cups soft bread crumbs I 1 cup diced dicea apples vi cup seedless raisins cup orange juice va cup melted ham or bacon drip pings 4 tablespoons sugar combine all ingredients mix lightly old fashioned beet beef stet ster with dumplings Dump lings serves 6 3 pounds beet beef shank neck or flank bank cup flour salt and pepper 2 tablespoons tat fat I 1 small onion chopped I 1 medium turnip chopped 6 carrots diced dicea 5 potatoes diced dicea LYNN CHAMBERS MENU old fashioned beet beef stew with dumplings Dump lings orange pineapple coconut salad maple custard butter cookies beverage recipe given 0 cut beet beef into small mall pieces for or stewing dredge with flour and sea and brown in n melted tat add chopped onton onion cover meat and onion with water and allow rot to simmer 2 or 3 hours until meat C Is tender halt half an hour before erg add the vegetables 15 minutes before serving add dumplings dump lings being ie careful not to remove cover while dumplings dump lings are cooking done thicken gravy with flour dumplings Dump lings 2 cups sifted hour hoar idt 1 teaspoons baking powder teaspoon salt 1 r cup milk sift flour with baking and I 1 salt add butter and work in with t fork or pastry blender add sufficient t milk to make a soft dough A turn on floured board and roll i inch n c h t thick h 1 ck C cut ut into in t 0 small squares a a and n d d drop r 0 p into h hot ot st stew e w cover tightly u and cook tor for 15 to 20 minutes I 1 veal birds serves 6 2 slices veal round cut 14 inch thick C 6 slices bacon i pound ground fresh pork I 1 W 1 cups bread crumbs I 1 small onion minced salt and pepper I 1 cup rich milk cut veal into pieces tor for individual ir serving 6 chop bacon and brown j this with fresh ground pork in a hot skillet combine with bread crumbs season with onion salt and pepper place a spoonful on each piece of veal roll a and nd fasten with wooden toothy toothpicks icks brown in hot lard add rich milk and cook in slow degree oven until done d it it R I 1 ge IL it I 1 veal is one of the more economical cuts of meat these days you can make it go even further by stuff glutting lag it with a savory filling try candied sweet potatoes for a perfect flavor complement creole kidney serves 6 1 pound beet beef or lamb iamb kidney flour 6 slices bacon or smoked jowl square 2 small chopped onions av water 4 1 chopped green pepper 4 I 1 cup tomato juice ir teaspoon salt 4 H teaspoon pepper zt bit of bay leaf ire 1 tablespoon flour remove tubes from kidney and cut into inch slices dredge with flour and brown in diced dicea bacon it combine kidneys and bacon add onions and green pepper stir until meat Is well browned add tomato juice salt pepper and bay leaf cover closely and simmer for about ak a hour mix flour and water into a it paste add small portions at a time it to hot mixture to prevent lumping tongue a la maryland 1 1 tongue ir water it ya cup butter or drippings droppings drip pings teaspoon salt 01 day bay leaf er va cup brown sugar 1 ah cups canned orM or cooked cherries I 1 cup liquid in which tongue was cooked 4 H slice lemon it wash tongue and cover with water 3 II if using a fresh tongue add 2 teaspoons salt cover and simmer until tender trim and remove skin place in a pan with the remaining ingredients let simmer until liquid thickens released by features ren turf zt 4 |