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Show FAMILY WEEKLY COOKBOOK CLING PEACHES Just Risrht for Meat Entrees MELANIE DE PROFT Food Editor Tender beef short ribs, marinated two or three days, are sauced with ginger freshness of peaches is available for cur enjoyment The orchard-rip- e the year 'round in convenient cans. Capture this full peach flavor in main dishes as well as desserts by imaginatively combining the peaches with other ingredients to create many memorable recipes. Ginger Short Ribs with Peaches ciH (1 lb. 13 os.) cling peach halves, drained Reserved peach syrup 5 to 6 lbs. beef ehnck short ribs 1 clove garlic, halved Yt caps cider vinegar cup lightly packed brown sugar 1 teaspoon Accent Yt teaspoon stH 1 teaspoon peppercorns 3 bay leaves 2 onions, sliced Yt to Vi cop gingers nap crumbs 1 1. Measure cup peach syrup into a saucepan and set aside. Refrigerate remaining syrup and peaches to be used one or two days later for the gravy. 2. Rub meat with cut surface of garlic and put both into a casserole or other dish. 3. Add the next seven ingredients . to peach syrup in saucepan and bring to boiling; pour over meat and allow to cool. 4. Cover and refrigerate overnight or 2 to 3 days, turning meat occasionally when possible. 5. Drain meat and reserve liquid. 6. Brown meat evenly on all sides in a heated Dutch oven. Add the reserved liquid, cover, bring to boiling, reduce heat, and simmer 1 12 Family Weekly, March U, 1968 hrs., or until meat is tender. 7. Remove meat to a heated serving plate and keep warm. Strain cooking liquid into a large measuring cup. Skim off fat and add to liquid enough reserved peach syrup to make 2 cups. Pour into Dutch oven and stir in crumbs. Bring to boiling and cook, stirring constantly, until thickened and smooth. Reduce heat, add peaches, and heat thoroughly. 8. Spoon peaches and gravy over the meat. Pour remaining gravy into a serving pitcher. 6 to 8 servings Peach V Pork Chop Barbecue tablespoon at 6 pork chops, cot 1 in. thick Yt enp lightly packed brown sngar 1 teaspoon ground cinnamon. Yi teaspoon ground cloves 1 can (8 ox.) tomato sance 1 can (1 lb. IS ox.) chng peach halves, drained. Yt enp reserved peach syrup Y cup cider vinegar Yi teaspoon salt Yt teaspoon Accent teaspoon pepper 1 1. Brown chops on both sides in hot fat in a large, heavy skillet 2. Meanwhile, blend a mixture of brown sugar and spices with the tomato sauce, reserved peach syrup, and vinegar. 3. Pour off excess fat from skillet. Sprinkle chops with a mixture of salt, Accent, and pepper. Place a peach half on each chop. Pour sauce over all. Cover skillet and simmer about 30 min., or until pork is tender; baste occasionally with 6 servings the sauce. Party Ham Loaf lbs. ground veal lb. ground cooked ham 1 cup iiwtant nonfat dry milk (not reliqueied) Yi cup grated onion 1 egg, fork beaten 2 cans (1 lb. 13 ox. each) cling peach halves, drained 3 caps reserved peach syrup 1 teaspoon dry mustard 1 teaspoon water 1 cup fine dry bread crumbs Yt teaspoon salt Yt teaspoon pepper Yi teaspoon groundckves Sance (see recipe) 1. In a large bowl, mix the veal, 1 'j1 ham, and dry milk with a fork. Add onion, beaten egg, 1 cup of the reserved peach syrup, a blend of dry mustard and water, and a mixture of bread crumbs and seasonings; mix lightly but thoroughly. 2. Shape meat mixture into a loaf and place on a rack in a large shallow baking pan. Insert whole cloves into meat loaf, 3. Bake at 350F. 1 hours. Generously spoon Sauce over meat loaf snap-peac- h gravy. every 20 minutes during cooking. 4. About 15 min. before baking time is up, put the peach halver into pan around the meat loaf and spoon Sauce over them. Continue baking. 5. Let meat loaf stand a few minutes before slicing. Transfer to a warm serving platter and surround with the warm peaches. Fill cavities with sauce and pour remainder into a sauceboat. About It servings Sauce: In a saucepan, mix the remaining 2 cups of peach syrup, 1 cup lightly packed brown sugar, V cup cider vinegar, and 12 whole cloves. Bring to boiling; simmer 5 minutes. Broiled Peach Halves Warm, flavored peaches are a delici- ous meat or poultry accorAp&nitMnt as well as an attractive garnish. Arrange canned cling peach halves cavity side up on rack in broiler pan. Brush with melted butter or margarine. Add to cavities any one of these : apple butter, currant jelly, mint jelly, d syrup, molasses, or a sprinkling of dill weed, rosemary, or thyme. Or sprinkle brown sugar over entire surface of peach halves, lightly shake on ground cinnamon, and dot cavities with butter or margarine. Broil several minutes with tops of peaches about 3 in. from heat source. maple-blende- |