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Show As prices escalate, it becomes be-comes more and more difficult for many shoppers to keep food purchases within the confines con-fines of the budget and yet serve tasty, nutritious and satisfying sat-isfying meals. It is even more . challenging to plan menus for company and special occasions. To give consumers a hand in meeting the problem of the shrinking food dollar with style, the Beef Industry Council Coun-cil of the National Live Stock and Meat Board has published "Making Ends Meat," a folder containing six exciting and appetizing recipes using some of the less costly cuts of beef. Each recipe has promise of becoming a family classic for a special meal at your house. This folder can be obtained by sending a stamped and self-addressed self-addressed envelope to "Make Ends Meat," Dept. CTC, National Na-tional Live Stock and Meat Board, 444 N. Michigan Ave., Chicago, IL 60611. |