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Show r IfV-.r. - - ir"",Tf.'' -MlfrT -- , . - r.- -.--fa. - - . : - - . - . - - - ' - - s, , .- j -- y.- -i it? j - - - ' ' ' . Dollar Saving and Delicious MENU Honey Mustard Glazed Veal Loaf Hearty Vegetable Salad with Peppercorn Dressing Juicy Apple Crisp W Hot Tea Honey Mustard Glazed Veal Loaf Moist and tender, this veal loaf is made extra special with a quick honey mustard glaze. For perfect results, combine the veal mixture gently and bake just until no longer pink. IVi pounds ground veal Vi cup dry bread crumbs Vi cup plus 2 tablespoons thinly sliced green onion, divided 1 teaspoon dried basil leaves Vi teaspoon salt Va teaspoon coarse grind black pepper Vi cup Pet Evaporated Milk 2 tablespoons honey 1 tablespoon Dijon-style mustard Combine ground veal, bread crumbs, Vi cup of the onion, basil, salt and pepper; add evaporated milk, mixing lightly but thoroughly. Shape into loaf approximately 8x4 inches. Place loaf in baking pan. Combine honey and mustard. Brush half of honey mustard glaze over loaf. Bake uncovered in moderate (350F) oven for 30 minutes. Brush with remaining glaze. Continue baking until veal loaf is cooked through, about 20 to 30 minutes. Sprinkle remaining 2 tablespoons green onion over top of loaf before serving. Makes 6 servings. Preparation time: 15 minutes - - Cooking time: 50 to 60 minutes ' 51 E N U ( not pictured) Hearty Veal and Black Bean Soup Cheese Garlic Biscuits Fresh Fruit Simply Spiced Tea Hearty Veal and Black Bean Soup Pieces of veal for stew teamed with vegetables, black beans and seasonings is a meal-in-one soup. Bread is the only accompaniment you'll need! 6 teaspoons vegetable oil, divided 2 pounds veal for stew, cut into 1-inch pieces XV teaspoons salt Vi teaspoon coarse grind black pepper 2 cups coarsely chopped onions 1 cup thinly sliced celery 3 cloves garlic, minced 1 can (14Vi or 16 ounces) whole peeled tomatoes 7 cups water Wi teaspoons dried thyme leaves 1 can (16 ounces) black beans, well drained Salt, to taste Minced parsley Heat 2 teaspoons oil in Dutch oven or large heavy saucepan over medium heat. Brown veal for stew ('s at a time) on all sides, using additional 2 teaspoons oil as needed. Remove from pan. Sprinkle veal with VA teaspoons salt and the pepper, reserve. Add 2 teaspoons oil to pan and cook onions over medium heat until browned and tender, about 5 to 10 minutes; stir frequently. Stir in celery and garlic. Continue cooking 1 minute; stir occasionally. Return veal to pan with onion mixture. Stir in tomatoes with liquid, breaking up tomatoes with spoon. Add water and thyme. Bring to boil. Reduce heat to low and simmer, covered, until veal is tender, 45 minutes to 1 hour. Stir in beans; heat through. Add salt, if desired. Sprinkle with parsley. Makes 8 servings. 1 can (16 ounces) great northern or navy beans, well drained, may be substituted. Preparation time: 15 minutes Cooking time: 1 hour 10 minutes to 1 hour 25 minutes C : -T- : : J 't. x I ' : ' I I ' n ti t j r 1 Peppercorn Salad Dressing Make a salad with your favorite vegetables and top with this creamy, peppery dressing for a real taste treat. Vi cups mayonnaise 3A cup Pet Evaporated Milk Va cup grated Parmesan cheese 2 tablespoons finely chopped onion 1 tablespoon Worcestershire sauce 1 tablespoon freshly ground or coarse grind black pepper In a mixing bowl, combine all ingredients. Blend well using a wire whisk. Cover and refrigerate at least one hour before serving. Serve with a variety of sliced and shredded vegetables (such as tomato, carrot, cauliflower, mushrooms, radishes and cucumber) on leaf lettuce or your favorite tossed salad. Store refrigerated in covered j container up to two weeks. Makes 2xi cups. . Note: For a thinner dressing, add more , Oi"vaporated milk. Dressing can be served as a dip for raw vegetables or as a topping for baked potatoes. Preparation time: 15 minutes Chilling time: 1 hour f'l all I " iIM if 1 1 in I 'Hill I Times are tighter for many of us the indulgent 80s are over. But, even so, the savvy cook knows how to plan flavorful, fabulous meals. If you're cooking on a budget, selecting quality ingredients becomes even more important. The right mix of ingredients will result in dishes that will please the most sophisticated palate. When planning meals, most of us begin with the main dish, and that often means selecting the right Cut of meat. Ground veal and veal for stew are two good examples of versatile cuts that easily fit into economical menus featuring soups and stews, loaves and meat balls. And, veal's delicate flavor blends easily with a variety of herbs and seasonings. When savory Honey Mustard Glazed Veal Loaf is on the menu, "dollar saving" is definitely delicious! Savvy cooks with an eye towards economy also call on tried and true ingredients like convenient Pet Evaporated Milk. h It can be kept on hand in the pantry and used in most recipes that call for fresh milk or cream. In meat loaves, evaporated milk acts as a binder, eliminating the need for eggs. It adds flavor and richness to baked goods such as breads and cakes. Or, use it as the base for delicious homemade salad dressings. Peppercorn Salad Dressing pairs evaporated milk with mayonnaise and seasonings easy and economical! The beverage doesn't have to break the budget either. With high quality loose tea or tea bags on the shelf, a pot of perfectly brewed tea is never more than a few minutes away. Preparing a flavored tea is quick and economy-minded, too. Simply Spiced Tea is a combination of brewed tea, three spices and lemon juice a relaxing sipper to savor with dessert or alone. To save time and energy, use the oven for more than one food at a time. Juicy Apple Crisp or baked apples can cook alongside the veal loaf. Cheese Garlic Biscuits Quick, tender biscuits with the zesty flavor of Parmesan and garlic taste great with a steaming bowl of soup. Freeze extras in freezer storage bags, 2 cups all-purpose flour Vi cup grated Parmesan cheese 2 tablespoons parsley flakes 2Vi teaspoons baking powder Va teaspoon salt Vi cup margarine or butter 1 cup (4 ounces) shredded 1 mozzarella cheese V cup Pet Evaporated Milk Vi cup water 4 cloves garlic, minced Preheat oven to 450F. In a mixing bowl, combine flour, Parmesan cheese, parsley, baking powder and salt. Using a pastry blender or two knives, cut margarine into flour mixture until it resembles fine crumbs. Stir in remaining ingredients. Drop by tablespoonfuls onto well greased baking sheets. Bake 10 to 12 minutes. Makes 2 dozen. Preparation time: 10 minutes Cooking time: 10 to 12 minutes A PERFECT POT OF TEA It's refreshing, relaxing and hits the spot whether served alone or with the meal. High quality teas are a good bargain you're assured of perfect results every time. 1 . Bring fresh, cold tap water to a full rolling boil. 4. Pour boiling water over the bags or leaves using 5 to 6 ounces 2. Preheat your teapot by rinsing it with hot water. Per serving- 3. Put 1 tea bag or 1 teaspoon loose tea per cup into the pot. 5-Cover Pot d let brew 3 t0 5 minutes. Remove tea bags or strain loose tea before serving. - - ii ii i D0LLARSAVNG Tps Qiicy Apple Crisp ' Apples with a crispy topping is an easy and simple dessert. Serve warm with evaporated milk. 2 pounds Jonathan apples, cored and thinly sliced Va cup granulated sugar Va cup plus 2 tablespoons all-purpose flour, divided Vi teaspoons ground cinnamon, divided 6 tablespoons margarine or butter Vi cup firmly packed brown sugar Vt teaspoon ground nutmeg cup quick-cooking oats ieat oven to 350F. Generously coat a 9 x 9-inch baking dish with margarine. Place apple slices in large bowl. Sprinkle with granulated sugar, 1 tablespoon flour and Vi teaspoon cinnamon. Toss to coat, then pour into baking dish. In medium bowl, combine margarine, remaining Va cup plus 1 tablespoon flour, brown sugar, remaining 1 teaspoon cinnamon and nutmeg until ' crumbly. Stir in oats. Sprinkle over apples, making sure edges are covered. Bake 40 to 45 minutes or until apples are tender. Serve with evaporated milk. Makes 6 servings. Preparation time: 15 minutes Cooking time: 40 to 45 minutes r i Simply Spiced Tea Making flavored tea is easy on the budget just steep the tea with on-hand ingredients like spices and lemon juice. 6 cups water 2 tablespoons lemon juice 1 (3-inch) stick cinnamon Va teaspoon ground nutmeg teaspoon ground cloves 6 tea bags Sugar or honey, to taste Combine water, lemon juice and spices. Heat to boiling; pour over tea bags. Cover and steep 3 minutes. Remove tea bags and cinnamon stick. Add sugar or honey, if desired. Makes 8 (6 ounce) servings. Preparation time: 10 minutes i 1. Plan menus for an entire week. Select produce that is in season, take advantage of specials, and use coupons whenever appropriate. 2. Shop with a list you'll be more likely to purchase only the items you need. Shop after you've eaten you'll be less likely to make impulse purchases. 3. Shop the specials. You'll save even more by buying veal cuts when they're on sale and freezing for later use. Ground veal may be frozen up to 3 months; veal for stew and roasts as long as 6 to 9 months when wrapped in a moisturevaporproof material such as heavy-duty aluminum foil, freezer storage bags, or freezer storage containers. 4. Take advantage of unit pricing the price per ounce or cup to find the most economical size when a product comes in several sizes. 5. Prepare double batches of foods that freeze well. Most breads, soups and stews freeze and reheat beautifully. 6. Avoid waste, Leftover veal loaf makes great sandwiches. A partial can of evaporated milk can be used for scrambled eggs, sauces, gravies, soups or puddings. Refrigerate opened evaporated milk and use within five days or freeze in a freezer storage container. 7. Buy the highest quality ingredients the end result will be the best that it can be. For example, a pot of tea will be perfect when a quality tea is used in the preparation no disappointing flavor, no waste! r J |