OCR Text |
Show ii m ; 'W 'WH 'iff' W "!)'' V 'ffC" IWJ Iw . ".-jl... .'viJ.2-.-i..,.tii. k:.Ji,,i:...Jiyyv 1 tf0US1sCWL& Wf - - , , .! ij , i - ?v l Pork Chops Take to Creole Sauce (See Recipes Below) LYNN CHAMBERS' MENU Ragout de Veau Parsleyed Potatoes Buttered Green Beans Grapefruit-Orange-Lettuce Salad Rolls Butter Beverage Sugar Cookies Recipe Given - lard. Add roast and brown slowly and thoroughly on all sides, al- seipSsn lowing about 30 WfjuM minutes for the ftv5V?3'ff Process- When WA browned, add fiwllfl Salt' PePPer. llisiJi onions and k"s water- Simmer Xja : three to four r" - hours slowly on low heat until meat is tender. About 45 minutes before meat is tender, add garlic, peppercorns and vinegar. vine-gar. When meat is tender, remove it to hot platter and make gravy from drippings. Hearty Meat Dishes FALL'S THE SEASON with the crisp, cool mornings, splashes of red and yellow on the tree tops, the back to school parade, football games and, of ? course, bigger jfZH 14,3 time to W-X- J V start thinking of S jr'v those bigger and TPOEc) heartier meals, VjSg those which are built around stick-to-the-ribs quality like meats. Our recipes in the column today borrow seasoning tricks from abroad as well as from regional cooks. No matter what kinds of foods please the family, these are bound to be a ' success because they're so extra good. HERE'S AN American version of a famous Italian dish that's very popular among folks in this country because it's nicely seasoned. The list of ingredients is rather long, but the dish is not difficult to prepare. Serve with crisp French bread and a tossed green salad, and you'll have a meal to repeat often because it's truly special. Veal Scallopinl (Serves 6) 1 pounds veal steak, cut Inch thick 1 teaspoon salt 1 teaspoon paprika Vi cup salad oil . Vi cup lemon juice 1 clove garlic 1 teaspoon prepared mustard V teaspoon nutmeg Vi teaspoon sugar Va. cup flour Yi cup shortening 1 medium onion, sliced thin 1 green pepper, cut In strips 1 can (10 ounce) chicken bouillon bouil-lon H pound mushrooms 1 tablespoon butter 6 pimlento olives, sliced Cut veal into serving pieces. Make sauce by combining salt, paprika, oil, lemon juice, garlic, mustard! 1 FROM DOWN SOUTH comes the recipe for these pork chops which are served with rice and Creole sauce. The menu can be rounded out with mixed green salad with French dressing to which a little curry is added, crusty rolls and an apricot whip with custard sauce. Pork Chops a la Dixie (Serves 6) 6 loin or rib chops, cut 1-inch thick Salt and pepper In hot frying pan, brown chops slowly and thoroughly. Season chops with salt and pepper. .Add Creole . sauce and cover; cook slowly un- til tender," about WMCw,fJtk one hour- Serve (fiSJC With flufy rice SSaUuCcee; SjjsS('jl H e a 1 together gff 2 cups tomato Juice' 1 table" spoons Worcestershire Worces-tershire sauce, 1 teaspoon salt, teaspoon pepper, dash of tabasco "ui.e, 1 teaspoon lemon juice and V cup chopped green pepper. pAGOUT is the French word for 1 stew, and here is the glorified version inspired by that country. Ragout de Veau (Serves 6) 2 slices bacon 1 large onion, sliced 3 green onions, chopped 3 tablespoons butter or substitute sub-stitute 2 pounds boneless veal, cut n 1J4 Inch cubes 2 tablespoons flour 1 teaspoons salt Yi teaspoon pepper teaspoon oregano Vi cup water 1 cup sour cream Parsley and chives, chopped nutmeg and sugar. Beat thoroughly Lay veal flat in baking pan and pour sauce over it. Turn meat to coat with sauce. Let stand for 15 minutes. Remove garlic. Lift veal from sauce and dip into flour. Brown in heated shortening in skillet. Add onion and green pepper. Combine bouillon and remainder of sauce and pour over veal. Cover and cook slowly until veal is tender, about 40 minutes. Clean and slice mushrooms. mush-rooms. Brown lightly in butter. Add mushrooms and olives to veal, basting bast-ing meat as you add them. Cook for five minutes longer. Serve veal with sauce. FROM NEW ENGLAND comes a full-of-flavor pot roast. Try it for a hearty meal with fluffy mashed potatoes, po-tatoes, cole slaw salad with soured ;ream dressing and fruit cobbler. Yankee Pot Roast Cut bacon into one-inch pieces Cook and stir in heavy skillet until lightly cooked but not brown. Add onions and butter. Cook and stir until onions are cooked but not brown. Dip veal in flour mixed with salt, pepper and oregano. Add to skillet and brown. Add water; cover cov-er and simmer for an hour, being careful not to burn. When veal is fork tender, push to one side. Stir sour cream into drippings. Stir all ingredients together, cover and heat for 15 minutes to blend flavors. (Serves 8) 3-J pound pot roast of beef 3 tablespoons lard or meat drippings drip-pings 2 teaspoons salt Yt teaspoon pepper Vs cup sliced onions 2 tablespoons water 1 minced, garlic clove 8 peppercorns Y4, cup vinegar In a heavy covered kettle, melt LYNN SAYS: Good Flavors Make Favorites of Simple Foods If the family shows signs of getting get-ting weary of chocolate pudding try serving it with coffee-flavored cus- nn SaUC.u YU may add instant coffee to the sauce, or make it with Part of the liquid, leftover coffee Cream cheese and soft maple sugar make a delightfully different spread for lunch box sandwiches or for dainty tea time snacks. A nut bX Wnh ',WS Spread 15 "rtain to bring calls for seconds I Several sprigs of parsley, snipped with scissors and added to the cream sauce for creamed chicken in a casserole will add lots of color and fine flavor to it. For those cubed or minute steaks which you broil or pan-broil, add a sauce made of equal parts of melted melt-ed butter and chili sauce. No cooking cook-ing needed. In addition to just plain bananas and orange sections with coconut for ambrosia desserts, add some canned fruit cocktail also, and you'll multiply flavor and color. |