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Show COOClCOOZl xtl recipes are prepared and te$Ud by the taff home economists of the Culinary Arte Institute. MELANIE DE PROFT. Director PRE-PLANN- ED Roast Loin oi Pork' Purchase 3- - to pork loin roost (Hovo moot dealer tow across base of ribs to Imiw chine bono. This makes moot easier to carve.) 5-l- b. Set out a shallow roasting pan; omit rack. (Bones form a natural rack.) ' Wipe pork with a clean, damp cloth and rub with a mixture of 4 teaspoons dry mestord 1 teaspoon salt teaspoon popper Place pork, fat-si- de up, in pan. Insert roast-me- at thermometer in center of thickest part of lean; be sure that bulb does not rest on bone or in fat. Porh-and-App- Grease a 2-- qt Cut off root ends and a thin slice from stem ends of onions 2 medlom-slx- e Peel, rinse, chop, and set aside. Prepare and set aside 3 cops oolch moat broth (dissolve 3 beef beoillen cobes or 1 ft teaspoons concentrated meat extract In 3 cops hot water) Heat In a skillet over medium heat 3 tablespoons hotter or margarine Add the meat and onion; cook, turning and moving occasionally with a spoon until the onion is transparent and meat is lightly browned. Using a slotted spoon, remove meat and onion to the casserole. Set the skillet aside. Rinse, quarter, core, peel, and dice 4 mediom slxe (ebovt 1', lbs.) Add the apples to the casserole with 3 tablespoons chopped parsley Toss lightly with the meat and onions; set W5 lamb or veal, select one large , enough to provide for exciting extra meals. These Family Weekly recipes can mean suggest that "leftovers" as excitingly flavorful as the " original dishes, with worth-Jvhi- le pre-planni- Meanwhile, prepare Gravy (see recipe) Garnish roast with Sprigs of parsley Serve roast accompanied with the hot ' gravy. . 6 to 10 $erving$ ng economies, too. - Set the skillet over medium heat and add ft cop hotter or margarine Blend in a mixture of ft cop sifted floor ft teaspoon soft ft teaspoon Accent ft teaspoon crashed rosemary leaves Few grains pepper Few grains greond cinnamon Heat until mixture bubbles. Remove from heat Add the broth gradually, while stirring constantly, with ft teaspoon Worcestershire saoce Return to heat Cook, stirring constantly, until mixture thickens. Remove from heat and pour over meat mixture in the casserole. Mix gently together. Roast Leg 61 Lamb, French Style Bake at 350'F 30 min. Meanwhile, prepare. 2 cops whipped potatoes (or ose leftover potatoes) 5- - to log of lamb (Do not have fell e-t- double-dut- y t. daring roosting.) thin, papery covering removed.) Set out a shallow roasting pan with rack. Wipe lamb with a clean, damp cloth and rub with a mixture of 2 teaspoons salt ft teaspoon pepper Remove outer (thin, papery) skin from 1 dove garlic Cut garlic clove into thin slices. Cut several small slits in surface of meat Insert a slice of garlic in each slit Place down, on rack in pan. Inlamb, skin-sithermometer in thickest sert roast-me- at part of lean; be sure that bulb does not rest on bone or in fat de When casserole has baked 30 miru, remove from oven. Drop large spoonfuls of hot whipped potatoes onto top of casserole. Return to oven; bake 10 to 15 min. longer, or until potatoes are lightly browned. 6 servings taste treat uses a 3 tablespoons hotter or margarine (Use to brash meat freojooatty Purchase . r--" in a heavy sauce. cop hotter or margarine I'j lft cops milk Return to heat; bring rapidly to boiling. Stirring constantly, cook until mixture thickens. Cook ISA Meanwhile, prepare Gravy (see recipe) Garnish roast with Sprigs of parsley or mint Serve accompanied with the hot gravy. About Add and cook over medium heat moving and turning occasionally with a fork or spoon, until lightly browned 3 tablespoons chopped onion 3 tablespoons chopped celery 3 tablespoons chopped green apple 12 peppercorns 1 boy leaf Blend in a mixture of ft cwp sifted floor teaspoons carry powder ft teaspoon sogar ft teaspoon greond nvtmeg Heat until mixture bubbles. Remove from heat; add gradually, stirring constantly i When roast is done, remove roast-me- at thermometer, transfer roast to warm serving platter, and keep hot Let stand 20 to 30 min. before serving; this allows meat to absorb juices and become easier to carve. 10 uervings Lamb Currn V, ; Roast lamb at 300F about 3 hrs.; allow to 35 min. per pound. Meat is medium thermometer reg- done when roast-me- at isters 175T and well done at 180F. 30 Melt in a saucepan over low heat For Curry Sauce-M- elt pan over low heat roast of pork. r' o ; When you buy a roast beef or pork or the casserole aside. Dice and set aside enough cooked pork to yield 2 cops dked, cooked pork pre-plann- ed When roast is done, remove roast-me- at thermometer, transfer roast to warm serving platter, and keep hot Let roast stand 20 to 30 min. before serving; this allows meat to absorb its juices and become easier to carve. Casserole le casserole. A casserole that's a Roast at 350F 2 to 3 hrs. Allow 35 to 40 min. per pound. Meat is done when roast-me- at thermometer registers 185F. 1 to 2 min. longer. Remove from heat and blend in 2 teaspoons lemo oko Vi teaspoon Worcestershire Strain mixture through a fine sieve into a bowl, pressing vegetables against sieve to extract all of the sauce. Return sauce to the saucepan; cover and keep warm. To Complete-C- ut into cubes enough cooked lamb to yield 3 cops cooed cooked lamb Blend into the curry sauce ft ft cop cream teaspoon Worcestershire saoce Add the lamb; cook over medium heat 2 to 3 min., or until mixture is thoroughly heated. Serve, accompanied with dishes of fluffy boiled rice, preserved kumquats, chutney, shredded coconut, and chopped roasted peanuts. 4 $ervingt family Weekly MageHne. April 2t, 195 |
