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Show Suggests Pot-Roast Variations To Satisfy Keen Spring Appetites 4 With family appetites keen, many wise homemakers are turning turn-ing to a savory pot-roast. This is the dish that's famed for both its satisfying heartiness and its thrifty use of less tender cuts of meat. Among the meat cuts which may be cooked as a pot-roast, there is the boneless chunky rump, the heel of the round, and the arm and blade. If desired, these latter cuts may be boned and rolled for simple serving. According to Reba Staggs, home economics expert, cooking a pot-roast is really braising the same as cooking Swiss steak or pork chops. The meat is flour- t ed or not as desired, then placed in a heavy utensil with hot lard and browned slowly on both sides. A small amount of liquid is added, the pan tightly covered and cooked cook-ed over low heat until the meat is tender, allowing about 45 minutes per pound cooking time. Variety is great in preparing a pot-roast. Spices may be added for a definite "different" 'touch ground ginger or whole cloves. The cooking liquid is another way of changing a pot-roast tomato juice, half catchup and half water wa-ter or diluted vinegar. Phone your news to 57. |