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Show NEW TREATS EVERY WEEK erfect flattery for your roast . . . All around us we see the Wonderful effect of America's pnpand and faded by Ihm staff home economics of tte Culinary well-balanc- ed Their children are taller, meals. People today are healthier, longer-live! sturdier, livelier How we enjoy the variety and flavor of good bod Here are hearty roasts and vegetables, flavorsome sauces and rich desserts. d. Rolled Pot Roast with Sour Cream Gravy BASE IcPCRE. fv-".- ;.r ' Family Weekly recipes ore A Arts InstiM. MEIAK5 DE FkOFT, Director A Melt in Dutch oven 3 tablespoon fef Wipe with a dean, damp doth 4 b. relied pel roofttof beef Brown meat slowly on all sides in fat. Meanwhile, cut off root end and a thin j slice from stem end of onion 1 meolvm-lz- e Peel, rinse, cut into quarters and set aside. Season browned meat with a mixture of ' teaspoon sad teaspoon moaesocEIera elutamate V teaspoon pepper Add the onion and Ya cvp water . 1 bay leaf Cover tightly and cook slowly over low heat about 3 his. If necessary, add more water during cooking period. liquid surrounding meat should at all times be simmering, not boiling. 1 V4 i ' For iVoodZei About 15 rain; before meat is tender, heat to boiling in a large saucepan 2S waier 1 V teaspoons salt Gradually add, stirring with a fork 1V4 cupe (about 4 ex.) needle Boil rapidly, uncovered, 6 to 10 min. Test tenderness by pressing a piece against side of pan with fork ox spoon. i Drain in colander or large sieve; rinse with hot water to remove loose starch. Using a fork, blend through noodles 3 Serve buttered noodles in warm serving bowl or on platter with the pot roast. . For Gravy When meat is tender, remove from liquid and keep warm. Strain touid and return it to Dutch oven. Se- tf over medium heat. -- Put into a .' 1-- pt. Sprinkle onto it a wnkoe fiavor when complemented by the seblto rkhnets ef seer Remove Dutch oven from heat. Stirring vigorously with a French whip, whisk beater or fork, add to mixture in Dutch oven in very small amounts, a mixture of I Yx cup thick sour cream Yi tabletpooiis lemon uke Yi teaspoons grated lemon peel Ya teaspoon sugar "Place over low heat and stir constantly, 3 to 5 min.; until thoroughly heated-abo- ut but do not boiL Serve with pot roast and noodles. jar . : 1 tablespoon floor Cover tightly arid shake until mixture is well blended. Gradually stir into liquid in Dutch oven. Bring rapidly to boiling, stirring constantly; cook 3 to 5 min. longer. , " screw-to- p Yi ewp" water-- Rolled beef roast lakes on About 8 servings POT ROAST IVTTII SOU? CREAM SAUCE Follow Base Recipe; omit gravy. Serve roast with Zippy Sour Cream Sauce. zr?r sous cream sauce BASE KKXTf Blend together 1 cvp thick sew cream Yi cup prepared horse radish 1 4 tebletpoea crated teat peon soft Wash, quarter, core and chop 1 medium-siz- e red apple Add chopped apple to sour cream mixture and mix thoroughly. v Chfll in refrigerator until ready to serve. About 2 cups sauce SOU? 0?AAI SAUCE Follow Base Recipe; om chopped applef MAY t. 1T94 fAMSXY WtlSlY fttAQAXm |