Show V ia 11 1 1 XI V x 55 buy prepare meats wisely to help balance budget 0 now that the holidays are over give your budget and appetites a rest by serving something simple like good food old fashioned beef stew blew with dumplings dump lings complete the meal with a simple tossed salad and a custard pudding buy economical cuts of meat prepare them so as to reduce shrinkage to a minimum an and d stretch them TO DAY with dressing CHUCK stuffing vegetables or whatever F else goes well with them and you will have gone a long way toward solvi solving ng the difficult problem ol of balancing the food budget fortunately it matter much what cut of meat you buy tor for they are all nutritious the cheaper cuts when prepared with care and properly seasoned can be just as flavorful as the more ex pensive items why not try these veal riblets giblets soon goon they come from the breast of veal with the breast bone removed and the breast separated into riblets giblets by cutting between the ribs barbecued veal Rib jiblets riblets Ri bleta lets serves 5 6 to 8 3 pounds veal riblets giblets 14 cup lard or drippings droppings drip pings salt and pep pepper to season 1 medium onion chopped 2 tablespoons vinegar 2 tablespoons table brodu sugar va cup cop lemon juice 1 cup catsup 3 tablespoons worcestershire sauce I 1 cup water I 1 teaspoon salt hi teaspoon red pepper drown brown veal riblets giblets on all sides in lard or drippings droppings drip pings season with salt and pepper add chopped onion and brown lightly mix remaining ingredients gred lents and pour over riblets giblets rib lets cover and simmer on top of range or cook in a slow oven degrees tor for idt 1 hours or until tender ham slices need not prove an expensive meal especially it if you are using leftover ham the fact that you can prepare then them with a fruit stuffing helps extend the ham and makes it flavorful too fruit stuffed stalled llam ham slices serves 6 have two ham slices cut to inch thick spread one slice with a thick layer of el stuffing ng place the 1 ya second slice on 11 ll top secure by y su sticking wooden t toothpicks 0 0 t h p I 1 c k a through one slice to the other spread surface of top ham slice with brown sugar or honey place on rack in roasting pan and roast in a slow degree oven for 1 hours garnish with orange slices fruit stuffing 3 cups soft bread crumbs 1 our cup diced dicea apples H cup seedless raisins i cup orange juice A cup melted ham or bacon drip pings 4 tablespoons table sugar combine all ingredients mix lightly old fashioned deet beef ster star with dumplings Dump lings serves 6 3 pounds beef shank stock neck or hank flank 14 cup flour salt and pepper 2 tablespoons tat fat I 1 small onion chopped I 1 medium turnip chopped 6 carrots diced dicea 5 potatoes diced dicea LYNN SAYS meat roin pointers help you save money if its stew you are having extend those precious bits of meat with gravy as well as dumplings dump lings noodles macaroni spaghetti or biscuits cults add nourishing vegetables for color and flavor interest vegetables should be as uniform in size as possible if one vegetable takes a little longer to cook than another in the tha combination add it sooner iio onar J LYNN CHAMBERS MENU old fashioned beef stew with dumplings Dump lings orange pineapple coconut salad maple custard butter cookies Beve beverage page recipe given cut beef into small pieces for stowing stewing dredge dge with flour and seasonings and brown in melted tat at add chopped onion cover meat and onion with water and allow to simmer 2 or 3 hours until meat is tender half an hour before serving add the vegetables 15 minutes before ser serving vang add dumplings dump lings being careful not to remove cover while dumplings dump lings are cooking when done one thicken gravy with floi flour ir dumplings Dump lings 2 cups sifted sour flour 1 ii teaspoons baking powder va teaspoon salt I 1 tablespoon butter cup milk sift flour with baking powder and salt add butter and work in with fork or pastry blender add sufficient m milk ilk to make a soft dough turn on floured board and roll JA inch thick cut into small squares and drop into hot stew cover tightly and cook for IS 15 to ad 20 minutes veal birds serves 6 f 2 slices veal round cut vt inch thick 6 slices bacon K pound ground fresh pork 1 cups bread crumbs I 1 small onion minced salt and pepper I 1 cup rich milk cut veal into pieces for or individual serving 6 chop bacon and brown this with fresh ground pork in a hot skillet combine with bread crumbs season with onion salt and pepper place a spoonful on each piece of veal roll and fasten with wooden tooth toothpicks P icks brown in hot lard add ri rich ch milk and cook in a slow degree oven until done veal is one of the more economical cuts of meat these days you yon can make it go even further farther by stu stuffing stifling flIng it ft with a savory filling try candled candied sweet potatoes tor for a perfect flavor complement creole kidney serves 6 1 pound beet beef or lamb iamb kidney flour 6 slices bacon or smoked jowl square 2 small chopped onions water I 1 chopped green pepper I 1 cup tomato juico juice vt teaspoon salt teaspoon pepper bit of bay leaf I 1 tablespoon able spoon lour flour remove tubes from kidney and cut into inch slices dredge with flour and brown in diced dicea bacon combine kidneys and bacon add onions and green pepper stir until meat la is well browned add tomato juice salt pepper and bay leaf cover closely and simmer for about vt hour mix flour and water into a paste add small portions at a time to hot mixture to prevent lumping tongue a la bl maryland aryland I 1 tongue water K cup butter or drippings droppings drip pings vi hi teaspoon salt bay leaf vi 91 cup brown sugar hi 1 cups caps canned or cooked cherries I 1 cup liquid in n which tongue was cooked H slice lemon wash tongue and cover with water it if using a fresh tongue add 2 teaspoons salt cover and simmer until tender trim and remove skin place in a pan with the remaining ingredients let simmer until liquid thickens released Rele aged by W features feature when vegetables are added to meat dishos dishes they should be added just long enough before the meat is done to cook them good combinations of vegetables tor for meat dishes clishe s are as follows carrots onions potatoes and peas turnips or parsnips par snips with celery and green peppers lima ilma beans with green beans and corn large cuts of meats are nice served the second or third da day Y sliced and swimming in barbecue sauce |