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Show Economical Cuts Of Meat Are Tasty If Prepared Right Leftover meats are easily creamed and served In patty shells on a platter generously heaped with vegetables an economy econ-omy note for your budget. Budget-wise homemakers are taking tak-ing a second look at their budgets this season, and most of them are keeping one eye on their purse strings, while the other eye is glued to prices. One item that is getting extra consideration is meat There's hardly such a thing as a budget cut of meat anymore, but naturally there are some lii ''TI that are less ex-' !Wv Jf-i pensive than oth- JjHP J ers. Breast of Hlwl lamb is among those as well as fyFsjiMW some of the beef flffllSBvf cuts including jBBlMrTi tongue; if you Mnmrr like pork, you'll liilM have to be satis- fled with a suggestion of the flavor. A roast is good economy if it is beef or lamb because you can count on two or three meals as well as sliced meat for sandwiches. If you plan on one roast per week carefully careful-ly cooked so as to avoid expensive shrinkage then it's easy to use the economy items I've already mentioned men-tioned to fill up the other days nicely. Liver-Rice Cakes. (Makes 10 cakes) 1 pound sliced pork Uvef H eup shortening H small onion 1H cups cooked rice 1 teaspoon salt M teaspoon pepper 1 egg 1H tablespoons milk J4 eup milk Fry the liver In the cup of shortening until nicely browned and let cool Put the liver and onion through the food chopper. Add the rice, salt, pepper, egg, milk and mix well Shape into small cakes and brown in- Vi cup of shortening until brown on both sides. Barbecued Lamb Breast (Serves 4) 2 pounds breast of lamb 1 medium onion cup chill sauce 1 teaspoon salt Pepper teaspoon red pepper 1 tablespoon vinegar 1 eup water Cut lamb Into 8 pieces. Season with salt and pepper. . Place In a l hot skillet with I J the fstty sides of f 1 the meat on the ll bottom 10 e' IvaL.7 U Mlx cnl11 ,,uce C i H red pepper, vln-gSjL'T' vln-gSjL'T' II egar and water f S J . J and pour over J Jj lamb. Slice onion and place over meat Cover. Simmer Sim-mer for IVi hours, then remove lid and cook tor about 20 minutes or until most of the barbecue sauce Is absorbed. A pot roast is very nice to have as the roast of the week, and then It's easy to use as sliced meat for supper, or ground and used for meat pies, stuffing for peppers, pin-wheels pin-wheels with biscuit dough, etc. If you make it Creole style, it will have plenty of flavor for other uses. Creole Pot Boast ( pounds chuck of beef V4 cup salad oQ Juice of 1 lemon S bay leaves 1 onion, minced S teaspoons allspice 8 teaspoons salt Pepper 8 tablespoons floor I tablespoons lard er drippings 8 cups tomatoes 1 1 I LYNN CHAMBERS' MENU Cream Swiss Steak Browned Potatoes Lyonnaise Carrots Pineapple Cole Slaw Bran Muffins Floating Island Beverage Recipe given. Mix oil lemon Juice and seasonings; season-ings; rub well into meat. Dredge meat with flour A and brown slowly l in fat. Add the I etiO) tomatoes. Cover Xy( t!L ( closely and cook N Aof in a slow oven fvJAf for about 4. hours 7&tJ or until meat is VfcK fork tender. V4?f3''Mviw Swiss steak Is Ixf vf cheaper than some cuts of meat, and the leftovers may be used as the meat from pot roast. Cream Swiss Steak. 1H pounds round or arm steak 1 teaspoons salt Vl teaspoon pepper cup flour 2 tablespoons lard K oup sliced onion H cup water H cup sour cream Have steak cut 1 to 2 inches thick. Season with salt and pepper pep-per and pound flour well into steak. Brown steak on both sides, in lard or drippings. Add remaining ingredients. in-gredients. Cover closely and slm-mer slm-mer for about 3 hours, or until tender. ten-der. Rice-Beef Balls. 1H pounds ground beef M cup uncooked rice 1 teaspoon salt 1 tablespoon grated onion 1 can tomato soup . H can water 2 tablespoons chopped onion 2 tablespoons chopped green pepper Mix meat, rice and seasonings. Shape into small balls and drop them into tomato soup to which the water, onion and green pepper have been added. Cook very slowly for 40 minutes. Serve with tomato sauce poured over them. , 11 mi' mmmmmimuinvmm!)9immm - '- - ,"w i 4N Nggy , 'J ijtstft iitSMaatiT. ilt.t.ii.'nX. A jlt i tjr -j-lajjaJaa ii fetissi ' i'fi n m A few slivers of leftover meat are easily used In an attractive aalad served In shells te make a aubstantlal luncheon dish. Add eggs, cottage cheese and vegetables vegeta-bles If yon are some what ahy ef meat Itself. Here are two real economy dishes which you'U like for the cooler weather: Breaded Oxtails. (Serves 4) 2 oxtails 8 sprigs parsley, chopped 8 sprigs thyme 1 bay leaf Salt and pepper - Dash of cayenne 1 egg, beaten 1 cup sifted dry bread crumbs Wssh oxtails and cut Into 4-inch lengths. Cover with boiling water. Add parsley, thyme, bay leaves, salt, pepper and cayenne. Simmer tails until tender, about 2 to 3 hours. Let cool In stock. Drain meat, dip in egg and roll in crumbs. Fry in deep, hot fat (370 degrees) until brown. Ham-Sweet Potato Puffs. (Serves 6) 1 cup ground, cooked ham 2 cups mashed sweet potatoes 1 egg, beaten Y cup sifted flour 1 teaspoon baking powder H teaspoon salt Combine ham, sweet potatoes and egg. Sift flour, baking powder and salt together. Add to ham mixture. Drop by spoonfuls onto a hot greased griddle. Brown on each side. Blta4 by WtaUra Nwtppr Union, |