Show d C T luJ ei eis eil r s h l Meet the Pot Roast Juicy and Tender See ReCIpes Below I Savor Savory Meals Pep up the personal ty of your meals by serving meats more often as the weather weather W P 41 y becomes frost frostI frostI I r d d and cold colder coldA J F J er Meats are sya sy a f withe with I r f i e Li N l good wholesome 8 y hearty meals because because be because cause they re sat satisfying and filling Meat sets good tone to the meal and rounds it out outto outto outto to give you a sense of ol complete completeness completeness completeness ness when you ve ye finished eating Meat is honest and straightforward ward both m flavor and purpose Its abundance of vitamins and mm orals really come through and gIve you sustaining energy All m 10 all meat contains nine rune out of the thirteen teen food essentials of a normal dIet First is protein protem and meat s pro are complete They help to build or repair body tissues whIch ou wear down every day and keep you on good maintenance level It has iron the oxygen carrier carner copper copperI I Iron s partner and the builder of Meat hemoglobin I Meat has phosphorus that helps calcIum m in building good teeth and I bones and helps g ve ye you energy I Meat has tat fat fat too producer of more energy and heat As for tor vitamins meat is an un im important important source of four vitamin A Athe Athe Athe the resistance and growth vitamin vitamin Bl BI which helps the body translate sugars and starches into energy riboflavin of whIch meat is the top source that helps prevent nervous disorders and finally nicotinic acid which ruch prevents a nervous digestive disorder known as pellagra I Fortunately for tor economy s sake the lower priced cuts of meat are lust Just as good for these minerals and vitamins as the higher priced ones onesI I Today s column i gives you tricks sand and t ps on how t p-Ayou p can use them 0 you a y 3 for savory meals X l and y-and and have them I 1 juicy JUICY tender and S f full full of flavor First call is for tor pot roast which you youcan youcan youcan can make just as desirable as the best steaks and chops Pot Pot Roast Boast With V WIpe meat with a damp cloth Brown m in hot fat and add one or two small onions sliced to meat while it itis Itis is browning Season meat with salt saIt I and pepper Combine 12 cup catsup with 1 cup hot water and add to I meat Place m a roaster or cast iron skillet or pot cover tightly and I allow to simmer sumner gently 45 minutes I to the pound Add more water it if I necessary Whole carrots and onions I Imay may be added to the meat and cooked with It the last 45 minutes of I the cooking period THIS WEEK S MENU l Pot Pot Roast Carrots Browned Potatoes Apple Celery Raisin Salad Bread and Butter Beverage Baked Custard Strawberry Jam Sugar CoolIes Recipe given Veal is tender and delicate and de deserves deserves deserves serves careful cooking Breaded Veal Cutlets Serves 6 62 2 pounds veal steak cut m 6 p 1 egg Cornflake crumbs 1 small onion omon chopped Salt and pepper 4 tablespoons lard 1 No 2 can of tomatoes D p pieces of meat into the egg and cornflake crumbs which have been seasoned with salt saIt and pepper Brown in m hot lard on both sides us using usIng using ing a heavy frying pan or skillet Add tomatoes and chopped onion cover and cook slowly for 1 hour Variation Make as above omit omitting omitting ting tomatoes and onion omon Add 1 cup of sour cream after meat Is browned and cook for 1 hour ThICk ThICken Thicken Thicken en the sour cream gravy with flour and water and serve A cut which you may not have used is lamb Iamb shanks but I assure you they are simply delicious when braIsed They 11 ll be a good food dol dollar doltar dollar tar lar stretcher for you this season BraIsed Lamb Shanks Serves 6 6 lamb Iamb shanks 2 tablespoons lard Salt SaIt and pepper 1 cup celery 1 cup carrots cut fine if desired 1 cup green beans cut fine if desired Brown the lamb Iamb shanks in 10 hot lard Season with salt and pepper II If you re using vegetables place them m in the bottom of the casserole and add a small amount of water Put m in the lamb Iamb shanks Cover and cook in a slow oven degrees 2 hours Kidneys are right up there among the top as a source for ribo of nervous diges digestive tIve diseases They re good broiled WIth bacon and good also in 10 this de delicious savory loaf Kidney Loaf Serves 6 1 pound of beef kidney 1 cup milk 8 slices bread V 4 1 cup bacon drippings 3 slices bacon baconI 1 I small can Salt SaIt and pepper 3 tablespoons grated onion omon h 12 teaspoon powdered sage if desIred Wash kidney in ill cold water Dram Drain well and grind using internal fat Pour milk over bread and soak Combine all ingredients except ba bacon bacon bacon con and mix thoroughly Line Lille bat bot tomta of pan with uncooked slIces shoes of bacon add meat mixture and pack firmly Bake in m a moderate oven degrees for 1 to 2 hours What could be better than spare spare- spareribs spare ribs ribs with barbecue sauce as a tasty meat dish on a cold night llIght Bake the sparerIbs sparerib f y q brown broD and crispy crisps y f fand Yf W Wand and and brush them Q J a with WIth Ia the sauce for tor fora fora torf f fy y I ja A remember L a dish you 11 ll long i remember and enjoy looking at Barbecued Spareribs Serves 6 65 5 pounds spareribs Brown spareribs under broiler Cover with the following sauce and bake about 2 hours in m a covered pan in a slow degrees oven Barbecue Sauce 1 small onion chopped 2 tablespoon lard 2 tablespoons vinegar 2 tablespoons brown Bug Bug- sug 3 tablespoons lemon juice 34 4 cup catsup 3 i 54 cup sup water Salt and pepper 1 I teaspoon paprika Dash of ground cloves and em cm namon Brown on on in 10 lard and ado ada re rema rema rema ma ning ingred Brush over spareribs Released by Western Newspaper New Union |