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Show .... Mi aim Hmll with SplrrH Chrrg - I Set out a large, heavy skillet having a cover. even browning and keep balls round. move from heat, and add Combine and mix lightly 2 cups ground cooked bean Vi cup One, dry bread crumbs (1 slice bread) 1 egg, beaten Return to heat, cover, and simmer about min., turning balls occasionally. Meanwhile, combine in a small saucepan 1 cup cherry preserves 2 tnhleipeons lemen oice teaspoon clnnuoiun teaspoon ground doves Set over low heat and bring just to boiling, stirring occasionally. Remove ham balls from skillet to a warm serving plate and pour sauce over them. About 5 servings tight-fitti- ng Heat ' Add heat, 1 in. in in the skillet cup Re- 30 cup milk teaspoon popper Shape mixture into balls about diameter. j5 Smmrr fat ham balls and cook over medium shaking pan frequently to produce ? f I.LV FWODVOTI Just about everybody likes ground meat whether it's beef, veal, lamb, pork, or ham. Mom favors it because it's easy to prepare and so versatile; Dad because it's such hearty food; the youngsters because it's easy to eat and tastes good. Try these recipes on your family once and you'll use them again and again. j Stmttrd ( mbhQ Roll C. ( .. . i J a f I ;". Set out a large sauce pot or kettle having cover. curely with wooden picxs or tie with clean string. For Cabbage Remove and discard wilted outer leaves, rinse, and cut core from 1 ) cabbage large hood ( 3 to 3 Put cabbage into the sauce pot or kettle and add toiling worttf to cover 1 teaspoon sort Cover and simmer about 5 min., or until leaves are softened. Drain thoroughly. Carefully separate cabbage leaves and set aside on absorbent paper to drain. For Filling Mix lightly in a bowl lb. veal, ground four times 1 lb. beef, ground four Hum Bring to boiling in the sauce pot or kettle Water to cover Salt ( 1 teaspoon per uuurt of water ) Add the cabbage rolls one at a time so that water continues to boil. Reduce heat, cover, and cook 20 min., or until tender. a tight-fitti- ng ', 1 1 cups milk cop fine, dry bread crumb (3 slices brood) 4 teaspoons grated onion V) teaspoons salt teaspoon nutmeg For Cabbage Roll Tot each roll, place a small cabbage leaf in the center of a cup of the meat large leaf. Drop about mixture onto the center of the small leaf. (Meat mixture will drop more readily from a spoon or cup which has been dipped into water.) Roll cabbage leaves, tucking ends in toward center. Fasten se 2 Vi 1 10 Family Weekly, Mar 31, 1957 Meanwhile, prepare Cream Gravy. Carefully remove cabbage rolls with a slotted spoon. Remove wooden picks or string. Place cabbage rolls in a serving dish and serve with the Cream Gravy. 15 cabbage rolls For Cream Grmvy Melt in a saucepan over low heat 3 tablespoons batter Blend in 3 tablespoons floor teaspoon salt teaspoon around cardamom Heat until mixture bubbles, stirring constantly. Remove from heat. 'j Add gradually, while stirring constantly 2 cups milk Return to heat and bring rapidly to boiling, stirring constantly. Cook 1 to 2 min. longer Set aside. o GOOD Set out an Hx7-i- n. f OR baking pan. f six (: cup mm cod onion Set out 2 cups (2 cans) tomato sauce Measure and set aside V cup of the tomato sauce; turn remainder into a bowl and add Vi cup water 3 tablespoons elder vinegar 3 tablespoons brown sugar 2 tablespoons prepared mustard 2 teaspoons Worcestershire sauce Mix together thoroughly and set aside. x. Combine in a bowl 1 , lbs. around beef Vi lb. ground pork 2 cups soft bread crumbs ( slices bread 2 eggs, beaten ) 1 tablespoon and a mixture of 2 o aspeoni salt horse-radis- h Add the reserved tomato sauce and mix lightly. Shape mixture into a loaf (using a loaf pan as a mold, If desired) on the baking pan. Pour the prepared sauce over the loaf. Bake at 350 F iy4 hrs., basting several times with the sauce. Transfer the meat loaf to a warm platter. Stir the sauce remaining in the baking pan, pour into a sauce dish or gravy boat, 6 to 8 servings and serve with the loaf. |