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Show Q Q o o Q Q G Q m uMsfiioii Jy . mSG30S iuJjunn Ckmkht ; These Budget -Wise Recipes Will Make Meat Go Farther frlnsrtjsae i" " LYNN CHAMBERS' MEND Spanish Pork with Vegetables. Spinach with Hard-Cooked Egg Garnish Kidney Bean Salad Rolls Lemon Cream Pie Beverage Recipe given. dish than a cranberry topped meat loafl Cranberry Meat Loaf. (Serves 12) cup brown sugar H cup cranberry sauce 1 pound ground beef Yi pound smoked ham, ground 'i peund ground fresh pork cup milk cup cracker crumbs 2 eggs 14 teaspoons salt teaspoon pepper 2 tablespoons diced onion 3 bay leaves Spread sugar over the bottom oi a greased loaf pan. Mash cranberry sauce and spread over sugar. Com- i j bine remaining TTJ Jk ingredients ex- C&V'i, tS cept bay leaves, f&zydMA Shape into loaf 3JG$ and place in pan. W$iz&T' iSfi Put bay leaves rWf on top of loaf. Bake in a moderate oven (350 degrees) de-grees) about one hour. Remove bay leaves before serving. Pork, prepared Spanish style, is a favorite because of its savory seasonings sea-sonings as well as its color appeal. Vegetables go into the same dish with the meat. Spanish Pork. (Serves 6) I pounds pork shoulder, boned and. diced Flour Lard 4 medium sized potatoes 1 teaspoon Worcestershire sauce t cups tomatoes 2 cups canned peas 1 green pepper Salt and pepper Have pork shoulder cut into 1-inch cubes. Dredge in flour and brown in hot lard. Place alternate layers of meat and vegetable in casserole dish. Pour tomatoes over all Season Sea-son and cook in a moderate oven (350 degrees) until meat and vegetables vege-tables are tender, about to 2 hours. A calavo served half shell provides pro-vides quick and satisfying way of rounding out menus on meat-saving meat-saving days. The calavo also may be filled with creamed vegetable or fish or a salad and served as the main dish for a meal. Well, those food costs still are climbing, according to latest reports, and most homemakers are having to tackle the menu problem with undiminished un-diminished vigor. There's first aid ftj ; (or all of you in W-keep the budget flSfj furnishing sa" meats add a vegetable or two, fortify with rice, noodles or macaroni, or let the meat swim in cream sauce or delicious deli-cious gravy. Any of these is guaranteed guaran-teed to add satisfied smiles to your diners. Cabbage Roll-Ups. (Serves 6) 1 head of cabbage 1 pound ground lamb or beef 2 onions, chopped 1 cup uncooked rice Salt and pepper 2 cups canned tomatoes M cup water Co Ok cabbage until tender; drain and then carefully separate leaves from the stem end. Combine meat, onions, rice, salt and pepper. On each cabbage leaf place several tablespoons ta-blespoons of the mixture, then secure se-cure with toothpicks. Place the roll-ups in a greased casserole and add the tomatoes which have been mixed with water. Cook in a moderate (350 degrees) oven for one hour or until rict is tender. Add cream sauce and pimiento to leftover veal roast as demonstrated in the following recipe, and you will have an excellent meat dish: Veal a la King. (Serves 8) 'A green pepper, shredded Y4. pound mushrooms 3 tablespoons fat 6 tablespoons flour 4 cups milk Salt and pepper I cups diced cooked veal 1 pimiento, diced Cook green pepper and mushrooms mush-rooms in fat for eight minutes. Remove Re-move from fat. Add flour to fat and blend. Add milk and seasonings and cook until thickened, stirring constantly. con-stantly. Add green pepper, mushrooms mush-rooms and remaining ingredients and heat. Serve on toast, in bread croustades or patty shells. English Hot Fot. if.-, Mm A little meat will go a long way If you serve attractive cabbage roll-ops in a bed of buttered noodles. nood-les. Bound out the meal with buttered but-tered green beans and pickled beeta and serve a simple baked fruit for dessert. You might try these two dishes with specialty meats if you want to serve nutrition-rich meals as well as appetizing ones: 8avory Liver. (Serves 6 to 8) 1 carrot, shredded (Serves 4 to 8) 8 potatoes, pared and sliced Vt pounds lamb shoulder or breast 2 lamb kidneys 1 large onion, sliced Salt and pepper 1 cup water 2 tablespoons butter, melted Place half of the potatoes in a greased casserole, then add meat which has been cut into cubes. Cover with sliced , -, onion and season jr i T 71 with salt and pep- (tT v AJ per. Add water, wiv" Place remaining mrt& , , potatoes on top, VHo covering with meat completely. -gij Brush with melt- tapa Cxjjl ed butter. Place Ijfl in a moderate "'" " n 1 oven (350 degrees) and bake for two hours. Want to have company on a budget? bud-get? You couldn't serve a prettier 1 enlon, minced 1 turnip, diced 1 bay leaf 2 tablespoons fat 1 tablespoon flour 2H pounds liver (1 piece) 8 cups water or stock Bait and pepper Brown vegetables with bay leaf in fat Add flour and blend, then add liver and water. Simmer for 1V4 to Vi hours. Broiled Lamb Kidneys. (Serves 8) 8 Iamb kidneys 1H enps french dressing 12 slices bacon Clean kidneys and cut into halves. Marinate in french dressing for 12 hours. Drain kidneys and wrap in bacon. Place four Inches below moderate mod-erate heat and broil for 12 to 15 minutes, min-utes, or until bacon is crisp and kidneys kid-neys are tender. Serve on toast triangles. tri-angles. Released bj WNU Feature. LYNN SAYS: Food Favorites Improve Your Menus If you'd like something novel in a frozen persimmon sliced and served with calavo set on a bed of crisp greens. Rinse the persimmon and place in the freezing compartment compart-ment of the refrigerator until firm. Fit square of biscuit dough into muffin pans to form cups. Bake until golden brown, then serve as cases for creamed meat vegetables or tth. A nice filling for yeast dough is made of honey mixed with butter and flavored with Mt teaspoon of cinnamon cin-namon or nutmeg. If you like a meaty flavored biscuit bis-cuit for toppings, use teaspoon curry powder or poultry seasoning mixed in with the dry ingredients. Cheese biscuits are novel when you want to serve an interesting hot bread. Simply add Vi cup of grated American cheese to biscuit recipe or to ready-mix. Add this before mixing in the milk. |