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Show pynnlMllCu' StO dl S ITD ff IT COOKDOOK TREATS NEW EVERY WEEK Ail Fonnly Weokfy rtc'pss Soup . . .Stew . . . Scones . . . Slaw ... Salmon . Sauce and Sherbet you'll welcome every one of these carefully tested recipes. They're all perfect for StPatrick's Day, too! t.HV ' 11 ' ' art prepared and tesitd by no tiaff horn conomisfi of th GuUbary Arlt nsffuf. MEAHI DE PROFT, Director i - . ! ..... v'V-'- l for o ffosU' on St. Patricks Dciy. hearty Irish Set out a large kettle or Dutch oven havcover. ing a tight-fittin- g Wipe with a clean, damp doth 2 tbs. bonctess lamb (shouUor) Cut meat into pieces. To coat meat evenly, shake two or three pieces at a time in a plastic bag containing a mixture of -Y cvs floor 2 teaspoon soil 2-i- Yi ' n. teaspoon monosoatum glatomaS About 15 min. before adding vegetables to stew, cut off root end and a thin slice from the stem end of sivtafi onion Peel, rinse and set aside. blem- ishes and wash 4 stolla csltry, with teovos Cut crosswise into H-islices and set n. tmeU carrots - 2-i- n. - 6 mo!itfnvlxo (about 2 Es.) brownj S 4 Day in tho inviting aroma and flavor of this Wash, pare and quarter hot fat, turning occasionally. Pour off excess fat. Slowly pour into the kettle jI l ct. hot water . CoveLn4awolingoyer high heat Simmer over low heat about hrs , or until meat is almost tender. aside. Wash, scrape and cut into about - H teaspoon pappor Trim roots, separate stalks, remove Thoro's tho spirit of St. Patrick pieces and set aside Melt in the kettle or Dutch oven 3 tabtespoons fat Slpwly y : "l modianvsixf turnip Add the prepared vegetables to the stew with . 114 teotpoons oit glvtemate' H teaspoon popper Cover and simmer about 45 min:, or until meat and vegetables are tender. About 20 min. before vegetables are tender, add to the stew 1 12-o- z. pkg. froxon Bma boons Just before removing meat and vegetables from stew, dissolve in a small amount of hot water fuU-bo&c- tl W: Irish Stow 2 teaspoons concentrated moat axSract With slotted spoon, remove meat and vegetables from stew to hot. dish. Stir into the cooking liquid the dissolved concentrated meat extract: ' To thicken cooking liquid, put into pt " screw-topj- ar , V cwp coy wctef Sprinkle onto it ' ; " ':.:- - Cover tightly and shake until mixture b " one-ha- lf the ' miiturewtoTDfitdking ii constantly. Bring to boiling. Gradually add only what is needed of remaining ""flourTT water mixture for consistency desired. Bring mixture to boiling after any addition. Cook 3 to 5 min. Return meat and vegetables to kettle and heat thoroughly. 8 to 10 serving? well blended. ' Slowly pour MARCH 14, 1tS4 fhlVXt VZZXVf MAQAZSHI |