OCR Text |
Show '5' ' ...... that's beautiful to behold and downright good eating today is for delectable pre-plann- ed Beef Itafiano tomorrow. Roast of Deef Purchase (6ll &.) 3-- cli . ttMkCug-rf- b ! beef roost for medium, 27 to 30 min. per pound for well done. Roast is done when meat ther- (Hove meet 4sUr Imm chine boom tm mek carving slr.) mometer registers 140F for rare, 160F for medium, or 170F for well done. , 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. Set out a shallow roasting pan with rack. Wipe beef with a dean, damp cloth and place on rack in pan, fat-siup. Sprinkle with a mixture of de tMpM pcppar Insert thermometer in center of thickest part of lean; be sure bulb does not rest on bane or in fat Ormry (tanr Drippings kemwm rt!dv pwi) Allow fat to rise to surface; skim off and reserve fat Add to remaining drippings, (meat juices) and set aside UqvM, nowflh t moke 2 cvp Hqwld' vldc w wtr milk, rm mtl awfh (prvparMl by dUsolvfeg 2 bmrillon cvbet bf i cncfrtrtd r 1 Haipm (rip) Mt extract ki 2 cwps Iwt Garnish roast with - d . Sprigt mt yrilty Serve roast accompanied with gravy. About 12 serving drippings or Blend in until smooth 1 tofcUtpnw In Meanwhile, prepare roast-me- at Roast at 3Q0T. Allow 18 to 20 minper-pounfor rare, 22 to 23 min. per pound Gravy Remove the roasted meat from roasting pan; pour into a measuring cup for liquids Measure into the roasting pan and set over medium heat iot ovailobU.) ar Stirring constantly, heat until mixture bubbles. Brown, if desire. Remove from heat; stirring constantly and vigorously, slowly blend in the 2 cups of reserved liquid. Return to heat and cook rapidly, stirring constantly, until gravy thickens. Cook 1 to 2 min. longer. While stirring, scrape bottom and sides of pan to blend in the brown residue. Serve hot with meat t may bm mMtwfd if pom About 2 cups gravy Beei iiallano Set out a large, heavy skillet having a cover. tight-fitti- ng Thinly slice enough roast beef to yield stlcM ractt kf,ot dMrt In. tSOcfc Mix together in a shallow bowl As cwp Cm, dry brmmd enwwibs (cbwt I slkekrMd) 1 V 4 .) Bf Blend together thoroughly in 1 egg, wfl a bowl wmtU tkkk t pOWsftty) Dip each slice of meat in the egg mixture; drain off excess, then dip into the crumb mixture, coating well on both sides. Repeat procedure and put into skillet as many coated slices as will lie fiat in the skillet Brown over low heat; turn and brown other side. Remove slices from skillet and repeat procedure with remaining slices. (If necessary, add more shortening to skillet to prevent meat from sticking.) When all slices are browned, arrange in skillet and place over the 8 meat slices sOcm 2 fhUipwu wOt 1 tWpMftt 14-e- .c rfiftUa Mgxtn, (cp) 4r$trving$ April It, 19M Pour into an 11x7x1 Va-- in. baking dish and keep hot cp h r f drlpplmgt Bf frm rst Beat until thick and piled softly 2 sgs Add to beaten eggs and beat with a rotary beater until smooth Salad Recipe Contest Cash Prizes If you have a special salad or recipe that' you have proudly created, enter it in our new cash contest We will test entries, revise them to our own Way of writing and presenting recipes, and pay $10 for every idea we publish. First salad-dressi- ng 1 1 cwp lh4 flwr Pour mixture over the hot drippings in the baking dish. Bake at 400F 30 to 40 min, or until puffed and brown. Cover and cook over very low heat about 15 min. Heat in the skillet over low heat rmllW Wikly prcM Awtfkw Pour over cheese contents of ItMtjMMdryi cwp (a Yorkshire Padding Cut into squares and serve immediately with roast beet About $ trrvings person to suggest recipe is the winner. Send your ideas before June 8, 1956, with your name and address to Melanie De Proftco Family Weekly Cookbook, 153 N. Michigan Ave., Chicago 1,D1. |