Show r yin ly rr Y N Vh Iti fi joU It e w w h fP ty li i r Tr ni Y y ik w These Wise Budget-Wise Recipes Will Make Meat Go Farther r t F n nA ova A cala calavo vo served half haU shell provides provides provides pro pro- vides a quick and satisfying way of rounding out menus on meat- meat saving days The calavo also may maybe maybe maybe be filled with creamed vegetable or fish or a salad and served as the main dish for a meal Well those food costs still are arc climbing according to latest reports and most homemakers are having to tackle the menu problem with undiminished undiminished un- un diminished vigor a Theres There's first aid L tj for all of you in inI 11 these recipes today to toL today to- to I 1 L day for far they'll i keep the budget l trim as well as furnishing sar savory sa sa- r- r I vory meals r Theres There's no limIt limit lim lim- it to how you may ext extend end meats add a vegetable or two fortify with rice noodles or macaroni or let the meat swim in hi cream sauce or delIcious deli- deli clous cious gravy Any of these is guaranteed guaranteed guaranteed guaran guaran- teed to add satisfied smiles to your diners Cabbage Roll Serves 6 1 head of cabbage 1 pound ground lamb Iamb or beef beet 2 onions chopped 1 cup cop uncooked rice Salt SaU and pepper 2 cups canned tomatoes H 34 cup water Cook cabbage until tender drain and then carefully separate leaves from the stem end end- Combine meat onions rice salt and pepper On each cabbage leaf leat place several ta tablespoons tablespoons tablespoons ta- ta of the mixture then se secure secure secure se- se cure with wIlli toothpicks Place the ups roll-ups In a 8 greased casserole and add the tomatoes which have been mixed with water Cook in a moderate degrees oven for one hour or until rice la Is tender Add cream sauce and pimiento to leftover veal roast as demonstrated In the following recipe and you will have an excellent meat dish Veal a a. la King Ring Serves 8 J 4 green pepper shredded 14 pound mushrooms 3 tablespoons fat 6 tablespoons flour floor 4 cups cops milk Salt SaU and pepper 3 cups diced cooked veal 1 pimiento diced Cook green pepper and mushrooms mushrooms mushrooms mush mush- rooms in fat for eight minutes Remove Remove Remove Re Re- move from fat Add flour to fat and blend Add milk and seasonings and cook until thickened stirring con con- Add green pepper mushrooms mushrooms mushrooms mush mush- rooms and remaining Ingredients and heat Serve on toast toast in bread or patty shelf shells English Rot not ot Pot Serves 4 to 6 6 potatoes pared and sliced 1 14 pounds lamb shoulder or breast 2 lamb kidneys 1 large onion onJon speed sliced Salt and pepper 1 cup water 2 tablespoons butter botter melted Place half of the potatoes In a greased casserole then add meat which has been cut into cubes C Cover with sliced onion and season with v salt and pep per pe A Add dd w water Place remaining potatoes on top v I i- i covering with meat completely Brush with melted melt ed butter Place f fin in n a moderate oven degrees and bake for tor two wo hours Want to have company on a budget budget bud bud- get You couldn't serve a prettier n LYNN I CHAMBERS ERS MENU Spanish Pork with Vegetables Spinach with Hard-Cooked Hard Egg Garnish Kidney Bean Salad Rolls Lemon Cream Pie Beverage Recipe given dish than a cranberry topped meal meat meatloaf loaf Cranberry Meat Loaf Serves 12 y cap brown sugar H cup cranberry sauce sanco 1 pound ground beef beet 4 pound smoked ham ground W pound ground fresh pork 2 cup milk I V cup cracker crumbs 2 eggs 1 VA 14 teaspoons salt saU salti i teaspoon pepper 2 tablespoons diced onion onJon 3 bay leaves Spread sugar over the bottom oJ of oJa ofa a greased loaf pan Mash cranberry sauce and spread J t over sugar Combine Com Com- bine remaining ingredients except ex I Co rapt bay leaves Shape into loaf a- a and place lace in pan an B ili r rand Put bay b y leaves t tUl Ul Ulon aon a- a on top of loaf J. J 17 Bake in a moderate oven de degrees degrees degrees grees about one hour Remove ba bay leaves before serving Pork prepared Spanish style isa Isa is isa a favorite because of its savory sea seasOnings as well as its color appeal Vegetables go into the same dish with the meat Spanish Pork Serves 6 2 pounds pork shoulder boned and diced Flour Lard 4 medium sized potatoes 1 teaspoon Worcestershire sauce 2 cups tomatoes 2 cups canned peas 1 green pepper Salt and pepper Have pork shoulder cut into inch 1 cubes Dredge in flour and brown brownIn In hot lard Place alternate layers of ot meat and vegetable in casserole dish Pour tomatoes over alL Season Sea son and cook in a moderate oven degrees until meat and vegetables vegetables vege vege- tables are tender about 1 to 2 hours ti b S I A little meat will go a long way ay If It you yon serve attractive cabbage ups roll in a bed of buttered nood nood- les Round out oot the meal with buttered buttered but but- green beans and pickled beets and serve a simple baked fruit for dessert I You might try these two dishes I with specialty meats If It you want to serve rich nutrition-rich meals as well as appetizing ones Savory Liver Serves 6 to 8 1 carrot shredded S 1 1 onion minced t 1 turnip diced 1 bay leaf 2 tablespoons fat 1 tablespoon flour 2 24 pounds liver 1 piece 2 cups water or stock Salt and pepper Brown vegetables with bay leaf in fat tat Add flour and blend then add liver and water Simmer for iy H to 1 hours Broiled Lamb Kidneys Serves 6 6 lamb iamb kidneys 1 Vt cups cops french dressing 1 12 slices bacon Clean kidneys and cut Into halves Marinate in french dressing for or 12 hours Drain kidneys and wrap in bacon Place four inches below moderate moderate moderate mod mod- erate heat and broil for 12 to 15 minutes minutes minutes min min- utes or until bacon Is crisp and kidneys kidneys kid kid- are tender Serve on toast tri tri- angles Released by Features |