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Show iJO&SUtWLD JLp Economical Cuts Of Meat Are Tasty If Prepared Right LYNN CHAMBERS' MEND Cream Swiss Steak Browned Potatoes Lyonnaise Carrots Pineapple Cole Slaw Bran Muffins Floating Island Beverage Recipe given. Ii Mix oil, lemon juice and seasonings; season-ings; rub well Into meat. Dredge meat with flour A and brown slowly -v-v. in fat. Add the I feO) tomatoes. Cover L t-Qy t 1 closely and cook IAsbaV L in a slow oven $SWf loSraf for about 4 hours or until meat is kCy fork tender. 4IQ Swiss steak is jliQIiiM! cheaper than some cuts of meat, and the leftovers may be used as the meat from pot roast. Cream Swiss Steak. 1 pounds round or arm steak VA teaspoons salt teaspoon pepper cup flour 2 tablespoons lard cup uliced onion SA cup water H cup sour cream - Have steak cut 1 to 2 inches thick. Season with salt and pepper pep-per and pound flour well Into steak. Brown steak on both sides, in lard or drippings. Add remaining ingredients. in-gredients. Cover closely and simmer sim-mer for about 3 hours, or until tender. ten-der. Rice-Beef Balls. V& pounds ground beef cup uncooked rice 1 teaspoon salt 1 tablespoon grated onion fl can tomato soup can water 2 tablespoons chopped onion 2 tablespoons chopped green pepper Mix meat, rice and seasonings. Shape into small balls and drop them into tomato soup to which the water, onion and green pepper have been added. Cook very slowly for 40 minutes. Serve with tomato sauce poured over them. P' 1 Leftover meats are easily creamed and served in patty shells on a platter generously heaped with vegetables an economy econ-omy note for your budget. Budget-wise homemakers are taking tak-ing a second look at their budgets this season, and most of them are keeping one eye on their purse strings, while the other eye is glued to prices. One item that is getting extra consideration is meat. There's hardly such a thing as a budget cut of meat anymore, but naturally there are some L ""'"'Hill that are less ex- Wv il?"ifl pensive than eth- JjljM Villi ers. Breast of HlW) jlj lamb is among fKBHn those as well as l&v niftffa ISTpork,11 you'U MM have to be satisfied satis-fied with a suggestion of the flavor. A roast is good economy if it is beef or lamb because you can count on two or three meals as well as sliced meat for sandwiches. If you plan on one roast per week carefully careful-ly cooked so as to avoid expensive shrinkage then it's easy to use the economy items I've already men- tioned to fill up the other days 1 nicely. Liver-Kice Cakes. (Makes 10 cakes) L 1 pound sliced pork liver ' Yi cup shortening H small onion 1 cups cooked rice 1 teaspoon salt ' Yt teaspoon pepper 1 egg tablespoons milk 1 Yi cup milk Fry the liver in the Vi cup of . jhortening until nicely browned and let cool. .Put the liver and onion . through the food chopper. Add the rice, salt, pepper, egg, milk and mix well. Shape into small cakes and , brown in Vi cup of shortening until . brown on both sides. Barbecued Lamb Breast. I (Serves 4) ; 2 pounds breast of lamb 1 medium onion Yi cup chili sauce 1 teaspoon salt Pepper ; Yt teaspoon red pepper 1 tablespoon vinegar ' 1 cup water Cut lamb into 5 pieces. Season with salt and pepper. Place in a , in . . m -n hot skillet with ,1 j the fatty sides of . i M the meat on the i ; W- J bottom so they j affiW ' " M wil1 brown easily. 1 AxQt ! n Mix chiU sauce, jty H egar and water r J S ' 1 and pour ver 1 I lL. JLl lamb. Slice onion 3 and place over meat. Cover. Sim- mer for 1 hours, then remove lid ( and cook for about 20 minutes or j until most of the barbecue sauce is j absorbed. A pot roast is very nice to have as the roast of the week, and then it's easy to use as sliced meat for supper, or ground and used for B meat pies, stuffing for peppers, pin-S pin-S wheels with biscuit dough, etc. If ! you make it Creole . style, it will j have plenty of flavor for other uses, t Creole Pot Roast, f 5 pounds chuck of beef r Yt cup salad oil k Juice of 1 lemon i 2 bay leaves o 1 onion, minced 2 teaspoons allspice 5 teaspoons salt Pepper 2 tablespoons flour s' 2 tablespoons lard or drippings f 2 cups tomatoes . d A few slivers of leftover : meat are easily used in an attractive salad served in shells to make a substantial luncheon dish. Add eggs, cottage cheese and vegetables vegeta-bles if you are some what shy of meat itself. Here are two real economy dishei which you'll like for the cooler weather: Breaded Oxtails, i (Serves 4) 2 oxtails 3 sprigs parsley, chopped 3 sprigs thyme I 1 bay leaf Salt and pepper Dash of cayenne 1 egg, beaten 1 cup sifted dry bread crnmbi Wash oxtails and cut Into 4-inch lengths. Cover with boiling water. Add parsley, thyme, bay leaves, salt, pepper and cayenne. Simmer tails until tender, about 2 to 3 hours. Let cool in stock. Drain meat, dip in egg and roll in crumbs. Fry in deep, hot fat (370 degrees) untiJ brown. Ham-Sweet Potato Puffs. (Serves 5) 1 cup ground, cooked ham 2 cups mashed sweet potatoes 1 egg, beaten cup sifted flour 1 teaspoon baking powder H teaspoon salt Combine ham, sweet potatoes and egg. Sift flour, baking powder and salt together. Add to ham mixture. Drop by spoonfuls onto a hot greased griddle. Brown on each side. Released by Western Newspaper Unloa, LYNN SAYS: n Add 'Beauty Touches' I. To Vegetables Curl your raw carrots by slicing a them with a potato peeler and curl ing them around the finger. Slit j off the curls and place them close ' together in a dish of very icy wa 6 ter. Let stand for one half an houi l( and the curl will stay. y When you broil ham for dinner place corn or green beans in th( " dripping pan and let the vegetable: :i catch the delicious juices. For oooked carrots, fleck them with chopped chives or parsley by adding the latter to the melted fat r you use for seasoning. Season chopped, freshly cocked ) spinach with crumbled bacon and ! a dash of nutmeg. Top with hard-- hard-- cooked egg white and yolk, soparat-r soparat-r ed and put through a sieve. Scalloped or stewed tomatoes take , on added color and flavor if you add ; a dash of herbs to them and also a 5 suggestion of finely minced onion and chopped green pepper. |